Zucchini Muffins

Zucchini Muffins

·                   1 1/2 cups flour

·                   3/4 cup packed brown sugar

·                   1 teaspoon baking soda

·                   1/2 teaspoon ground cinnamon

·                   1/2 teaspoon salt

·                   1 egg, lightly beaten

·                   1/2 cup canola oil

·                   1/4 cup buttermilk

·                   1 teaspoon vanilla

·                   1 cup shredded zucchini

·                   1/2 cup semi-sweet miniature chocolate chips

·                   1/2 cup sugar

·                   1/2 teaspoon cinnamon

 

In a bowl, combine flour, brown sugar, baking soda, cinnamon and salt. In a separate bowl, combine beaten egg, oil, buttermilk and vanilla. Mix well. Stir into dry ingredients, mixing just until moistened. Just mix briefly. Stir in zucchini and chocolate chips. Fill greased or paper lined muffin cups two-thirds full. In a small bowl, combine cinnamon and sugar. Spoon about 2 teaspoons cinnamon sugar mixture onto each batter filled cup. Bake at 350 for 20 to 25 minutes.

White Bean Chili

White Bean Chili Recipe

2 onions, chopped
4 cloves garlic, minced
4 cooked, boneless skinless chicken breasts torn into bite size pieces
32 oz carton chicken broth
2 - 4 oz cans canned chopped green chiles
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
5 (14.5 ounce) cans great Northern beans, undrained
2 C shredded Monterey Jack cheese

Place all ingredients but cheese into large crock pot. Heat for 4-6 hours on low.

Ladle into individual bowls and top with the cheese.

Shepherd's Pie

Shepherd's Pie

4 carrots

1 onion, chopped
1 pound lean ground beef
3 tablespoons butter
3 tablespoons flour
1/4 cup ketchup
1 1/2 cups beef broth
1/2 cup frozen corn
1/2 cup frozen peas
3 to 4 cups mashed potatoes
1/2 cup shredded Cheddar cheese, if desired

Peel and slice carrots. Cook in salted water until tender, about 15 minutes. Cook onion and ground beef until onions are clear and ground beef is browned. Push onion to the side in the pan and add butter and flour. Stir together until bubbly. Add ketchup and beef broth. Stir all together in pan and bring to a boil. Remove from heat and spoon into the bottom of disposable foil baking pan(s). This recipe serves about 6 to 8. Freeze it in multiple pans if this is too much for one meal at your house. Increase the recipe if you need more for your family. Spoon mashed potatoes over the top of the filling. For St. Patrick's Day, spoon potatoes around the edges of the pan. Form more potatoes into shamrock shape(s) and arrange over the filling. Cover, label and freeze.Bake 30 to 60 minutes (depending on the size of the pan) until the filling is bubbly and the potatoes are browned. Top with cheese, if desired, and bake about 5 minutes longer.

Sweet Pork Tacos

Sweet Pork Tacos

4 to 6 pound pork roast

1/2 cup hot sauce
1 12-ounce can Pepsi (any cola)
2 cups packed brown sugar
1/2 cup salsa, if desired
 
Cook pork roast in slow cooker on Low all day or until it falls apart easily. Remove from slow cooker, drain juices, remove any fat and bones. Shred and return to slow cooker. Add remaining ingredients and stir to combine. Continue to cook on Low for about 2 hours longer. Serve on your favorite tortillas and/or freeze for later.

Ranch Taco Soup

1 pound lean ground beef

1 onion, chopped

1 14-ounce can crushed tomatoes

1 14-ounce can diced tomatoes with green chiles
1 14-ounce can pinto beans
1 14-ounce can pork and beans
1 8-ounce can tomato sauce
2 cups water
1/2 - 1 envelope taco seasoning mix
1/2 - 1 envelope Ranch dressing mix

In a large pot, brown ground beef with onion until beef is no longer pink and the onion is soft and clear. Add tomatoes, beans, tomato sauce and water. Add 1/2 an envelope of each of the mixes. Add more to taste.

I like to add a frozen corn and a can of black beans. And a bit more water if it gets thick. So delicious served with a drizzle of Ranch dressing and nacho cheese tortilla chips (Doritos).

This recipe freezes beautifully! I make alot of it and freeze it in quart freezer bags. I also freeze it in individual serving sized bowls for Sam to take with him for lunch. So easy.

Oven Stew

Oven Stew

2 pounds beef stew meat
1 cup chopped onion
2 cups sliced carrots
1 cup sliced mushrooms
1 (10.75-ounce) can beefy mushroom soup
1 (10.75-ounce) can golden mushroom soup

Cut beef stew meat into 1-inch cubes. Arrange stew meat, onion, carrots and mushrooms in a baking dish. Combine soups and pour over all. Cover tightly with extra heavy foil and bake 3 hours at 325. Remove from oven and allow to cool. Place in freezer bag. Label and freeze. 8 servings.

To serve: Thaw. Heat until hot and bubbly. Serve over hot mashed potatoes.

Oven Stew is especially delicious served over Mashed Red Potatoes.

Bird's Nest Pie

Bird's Nest Pie

1 (8-ounce) package spaghetti noodles
2 eggs, beaten
1/3 cup Parmesan cheese
3 tablespoons melted butter
1 tablespoon dried parsley flakes
1 cup sour cream
1 (3-ounce) package cream cheese
1 cup shredded Mozzarella cheese
1 pound Italian sausage
1/2 cup chopped onion
1 (6-ounce) can Italian tomato paste
1 cup water

Cook spaghetti noodles in boiling, salted water for the shortest time recommended on package. Drain. Mix warm spaghetti with eggs, Parmesan, butter and parsley. Press into a round greased foil pan. Mix sour cream and cream cheese. Spread on top of spaghetti crust. Sprinkle with Mozzarella. Brown sausage with onion. Add tomato paste and water. Simmer 10 minutes. Pour on top of cheese. Cover, label and freeze. 6 servings.

To serve: Thaw. Bake covered for 45 minutes at 350. Uncover and top with Mozzarella cheese. Bake 5 minutes.

Honey Lime Chicken

Honey Lime Chicken

2 pounds chicken tenders
1 1/2 teaspoons garlic salt
1 tablespoon oil
1 (20-ounce) can pineapple rings
1/4 cup honey
3 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon cornstarch

Sprinkle chicken with garlic salt. Brown in oil. Drain pineapple, reserving juice. Add 1/4 cup reserved pineapple juice to skillet. Cover and simmer 6 to 8 minutes, until chicken is golden. Remove chicken. Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice. Bring to a boil. Cook and stir until thick and clear, about 1 minute. Remove from heat. Allow to cool. Place chicken, pineapple rings and sauce in freezer bag. Label and freeze. 6 servings.

To serve: Thaw. Heat until sauce is hot and bubbly and chicken is heated through. Serve over hot rice and garnish with lime wedges.

Cheesy Skillet with Pasta and Broccoli

2-3 boneless, skinless chicken breasts, cut into 1- inch pieces
1/2 tsp Salt
Black Pepper to taste
3 Tbsp olive oil
1 med onion, minced
2-4 cloves garlic, minced
1/2 tsp dried oregano
1/4 tsp red pepper flakes
8oz pene pasta
4 1/4 C water
2 1/2 C chicken broth
4-5 C broccoli
1/2 C oil-packed sun-dried tomatoes, rinsed and chopped
3/4 C heavy cream
3/4 C grated Parmesan cheese
1 1/2 tbsp fresh lemon juice

Directions:-Season the chicken with salt and pepper.
-Heat 2 Tbsp of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking; add chicken in a single layer and cook for 1 min without stirring. Stir and continue cooking until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1-2 min longer. Transfer to a clean bowl and set aside.
-Add the remaining 1 Tbsp oil, onion, and 1/2 tsp salt to skillet; return to med-high heat and cook 2-5 min until onion is softened.
-Stir in garlic, oregano, and pepper flakes, and cook about 30 seconds.
-Add pasta, 3 C water, and the broth. Bring to a boil over high heat and cook until the liquid is almost completely absorbed. About 15 min.
-Add broccoli, sun-dried tomatoes, and the remaining 1 1/4 C water. Cover, reduce heat to med and cook until the broccoli turns bright green and is almost tender, 2-3 min.
-Uncover and return heat to med-high. Stir in cream, Parmesan and reserved chicken. Simmer until sauce is thickened and chicken is cooked through.
-Off the heat, stir in the lemon juice and season with salt and pepper to taste.

PASTA POPPYSEED SALAD

PASTA POPPYSEED SALAD

Museum CaféMAKES ONE SERVING.
PREP AND COOK: 60 min.

1/2 c. sliced almonds
1 Tbsp. sugar
1/2 Tbsp. butter, melted
1/2 c. cooked rotini or corkscrew pasta
1 boneless, skinless chicken breast
2 c. chopped lettuce greens (romaine and iceberg)
1/4 c. shredded Swiss cheese
1/4 c. (or to taste) sliced button mushrooms
1/2 c. (or to taste) poppyseed dressing
1 large strawberry

1. Prepare sugared almonds: Mix sugar and butter. Coat sliced almonds in sugar-butter mixture. Bake at 350 degrees for seven minutes. Stir and return to oven for seven more minutes. Let cool.

2. Cook pasta; drain.

3. Prepare chicken: Brush or pour about one tablespoon of poppyseed dressing on the chicken breast and sprinkle with about 1 teaspoon of sugar. Bake in 350-degree oven for 30 minutes or until the chicken is done.

4. Mix lettuce greens, Swiss cheese, mushrooms, and pasta in a large bowl and toss well with poppyseed dressing.

5. Slice chicken breast and strawberry and arrange slices in a fan on salad. Sprinkle with sugared almond slices.

Symphony Fudge

Symphony Fudge

Ingredients
4 c. sugar
1 pt. whipping cream
2 giant or 4 Large Symphony toffee/almond bars (16 oz. total)
2 sticks butter

Directions

1. In large pot mix the sugar and cream. Stir well and bring to a boil.
2. While boiling add two sticks of butter. Do not touch the sides or bottom of pan while stirring in the butter.
3. Boil to the soft-ball stage (220 degrees).
4. Add the Symphony bars and beat in with an electric mixer.
5. Pour into a greased pan and chill for 5-6 hours.

MONTANA PANINOS

MONTANA PANINOS


Marketplace Cafe
MAKES FOUR SANDWICHES.
PREP: 15 min. COOK: 5 min.

1 avocado, peeled and pitted
4 Tbsp. ranch dressing
8 slices sourdough bread
8 slices pepper jack cheese
12 slices turkey
8 pieces cooked bacon
12 slices tomato

1. Mash avocado and add ranch dressing until smooth; sauce should still appear green.

2. For each sandwich, spread sauce on two pieces of sourdough bread. Lay two slices of cheese, three slices of turkey, two pieces of bacon, and three slices of tomato between the slices of bread. Brush the outside of the bread with olive oil and grill until cheese melts.

Herb-Crusted Chicken

HERB-CRUSTED CHICKEN

Herb-Crusted Chicken
Pendulum Court

SERVES EIGHT.
PREP: 40 min. COOK: 30 min. SAUCE: 15 min.

1 c. sour cream
2 tsp. salt
1 tsp. Worcestershire sauce
1 tsp. black pepper
2 Tbsp. lemon juice
1/2 tsp. celery salt
1 tsp. paprika
2 c. fine bread crumbs
8 boneless, skinless chicken breasts
3/8 c. margarine, melted
CORDON BLEU SAUCE
1/2 c. sour cream
1 c. cream of chicken soup
2 tsp. lemon juice
1/2 c. mocha mix (nondairy creamer)

1. Mix first seven ingredients (sour cream through paprika) in a small bowl. Place bread crumbs in another small bowl or pan.

2. Dip chicken breasts in sour-cream mixture and coat in bread crumbs. Place chicken in a large pan, like a cookie sheet. Drizzle melted margarine over chicken, about two teaspoons per breast. (Alternate method: Dip chicken in sour-cream mixture and marinate overnight in the refrigerator. The next day, coat chicken in bread crumbs and continue.)

3. Bake chicken at 325 degrees for 30 minutes or until chicken is fully cooked. Bread crumbs should be golden brown.

4. Prepare cordon bleu sauce to serve with chicken: Blend all ingredients; heat on stove over medium heat until bubbling.

Four Corners Chicken and Pasta

FOUR CORNERS CHICKEN AND PASTA


Skyroom Restaurant

SERVES FOUR.PREP AND COOK: 60 min.

1 lb. boneless, skinless chicken breast
8 oz. dry penne pasta
1 yellow onion, sliced
1 large tomato, diced
1 small bunch cilantroSOUTHWESTERN PASTA SAUCE

5 Tbsp. butter
1/2 c. flour
2 1/2 c. half-and-half cream
1 tsp. salt
1/4 tsp. black pepper
3 oz. processed Swiss cheese slices
1/2 c. Parmesan cheese
1/2 c. sour cream
1 Tbsp. canned chipotle peppers, finely chopped
1 Tbsp. chopped fresh cilantro

1. Grill chicken and slice into thin strips. Cook and drain pasta. Slowly cook onion in a little oil until onion is a rich brown.

2. Prepare southwestern pasta sauce: Melt butter; add flour. Stir until well combined. Add half-and-half, salt, and pepper. Stir with a whisk and continue cooking over medium-low heat until sauce is thickened and bubbly. Add cheeses and stir until blended. Add sour cream and mix well. Add chipotle peppers (chipotle peppers are hot; add more or less to taste) and chopped cilantro.

3. Pour four cups southwestern pasta sauce into a heated saute pan. Add pasta and chicken; toss to coat.

4. After mixture is heated through, pour into a serving bowl. Garnish with chopped tomatoes, caramelized onions, and cilantro.

BYU Mint Brownies

BYU MINT BROWNIES

Sugar-n-Spice, Cougareat Food CourtMAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Toffee

Toffee

Ingredients

* 1 cup sugar
* 1 cup butter or margarine
* 1/4 cup water
* 1/2 cup semisweet chocolate chips {I always use more!}
* 1/2 cup finely chopped almonds

Heat sugar, butter and water to boiling in heavy 2-quart saucepan, stirring constantly; reduce heat to medium. Cook about 13 minutes, stirring constantly, to 290°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. Watch carefully so mixture does not burn.
When you're getting close to 290 degrees, the color of the toffee starts to darken. I always debate as to whether or not I should wait until 290 degrees, but I do and it turns out beautifully! Watch out though- the heat increases pretty fast, so have your pan and everything else ready to go.

Immediately pour toffee onto a large cookie sheet lined with parchment paper. If necessary, quickly spread mixture to 1/4-inch thickness. Sprinkle with chocolate chips; let stand about 1 minute or until chips are completely softened. Spread softened chocolate evenly over toffee. Sprinkle with almonds.
Let stand at room temperature about 1 hour, or refrigerate if desired, until firm. Break into bite-size pieces. Store in airtight container. Enjoy!

Homemade Mac & Cheese

Homemade Mac & Cheese

Ingredients:
7oz Pasta (I used rotini, but it calls for macaroni.)
1/4 C butter
3 Tbsp flour
2 C milk
1 8oz pkg cream cheese
1/2 tsp salt
1/2 tsp black pepper
2 tsp dijon mustard
2 C cheddar cheese
1 C dry bread crumbs (I used crushed ritz crackers.)
2 Tbsp butter melted

Directions:
Preheat oven to 400 degrees.
Cook pasta. Drain.
Over med heat: melt 1/4 C butter, and stir in flour. Cook 1 min until smooth and bubbly.
Mix in milk, cream cheese, salt, pepper, and mustard. Cook until thickend.
Add pasta and cheese.
Pour into caserole dish.
Mix bread crumbs and melted butter and spread over.
Bake 15-20 min.

*The last time I cooked this I added a little chicken bullion to add a little flavor.. It was good both ways:)

Green Curry Chicken

Green Curry Chicken

1 Cup Uncooked Basmati Rice
1lb Cubed Chicken Breast(cubed)
2-3tsp Green Curry Paste
1 Can Light Coconut Milk (divided)
1 Cup Bell Pepper, Red-Green-Gold

1 Cup Carrots

1 Cup Zuccini
Salt
Cilantro
Cook rice according to package, omitting salt and fat. Stir in 1/4 tsp.salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 tsp.salt. Add chicken to pan; saute 4 minutes or until chicken is lightly browned. Stir in curry paste; and cook 1 minute, stirring frequently. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes, or until chicken is done, stirring occasionally. Stir in bell peppers, 1/4 tsp.salt, and remaining coconut milk; cook 3 minutes or until vegetables are tender. Serve chicken mixture over rice. Sprinkle with fresh cilantro

Honey-Lime Chicken Enchiladas

Honey-Lime Chicken Enchiladas

6 Tb honey
4.5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder

1 lb cooked chicken, shredded (I used a rotisserie chicken from the store)
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce (I couldn't find green enchilada sauce so I  used salsa verde)

Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9x13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)

Poppyseed Chicken

Poppyseed Chicken

1 1/2 c sour cream
2 cans cream of chicken soup
3 chicken breasts, cooked & shredded
2 cups uncooked rice
2 Tbsp. poppy seeds
1/2 pkg ritz crackers, crumbled

Cook rice, boil chicken 20-23 min and shred. Put sour cream and soup in bowl, mix. Add shredded chicken, put in glass baking dish, cook 350* 20 minutes, take out of oven, top with poppyseeds evenly, then crumble ritz crackers, bake 10 minutes more. Serve over rice. ** I used two chicken breasts and halved everything except of the rice and it was perfect:)

The Inn at Temple Square Dinner Rolls

The Inn at Temple Square Dinner Rolls

2 1/2 T. dry yeast
2 C. warm water (110 degrees F)
1/3 C. sugar
1/4 C. butter softened
1 T. salt
1/2 C. dry milk powder
1 egg
6 1/2 C flour

In a large bowl, combine yeast and water. Let stand 5 minutes. Add sugar, butter, salt, dry milk, 2 cups flour and egg.  Beat together until very smooth.  Add 2 more cups of flour, one at a time, until smooth.  Add about one more cup of flour, 1/2 cup at a time, until it is well mixed.  Turn dough onto a lightly floured board and knead until it is smooth and satiny.  Gather dough into a ball and place into a greased bowl.  Let rise in a warm place until double in bulk. Use last of the flour as needed on the board for rolling and shaping the dough. (Don't use it all unless you need it.) Cut or mold into desired shape.  Place on greased baking sheets or pans.  Brush surface of rolls with  melted butter.  Let rise in a warm place until ready for oven. (about 1 1/2 hours) Bake at 400 degrees for 15-20 min or until browned to your satisfaction.  Makes about 2 dozen rolls.

I have never messed these up, so that tells you how easy they are. I usually shape mine in balls and put them in a 9X13 pan, but I have also rolled them like crescent rolls too. They are so good straight from the oven with some butter and honey. Yum

Laura's Carrot Cake

Laura's Carrot Cake

 1 ½ Cups Vegetable oil
3 large eggs
2 Tablespoons vanilla
3 Cups Shredded Carrots
1 Cup golden raisins (optional)
1 Cup chopped nuts of choice (optional)
2 Cups flour
2 Cups sugar
2 tsp baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
Frosting
8 oz softened cream cheese
1 stick softened butter
1 lb powdered sugar
1 teaspoon vanilla
1.  Preheat oven to 350 degrees F.  Spray 2   9 inch cake pans with cooking spray.  In a stand or electric mixer beat oil, eggs and vanilla until well combined.  Add in carrots, raisins and nuts until combined.
2.  Place flour, sugar, baking soda, salt and cinnamon into a large bowl.  Slowly add to wet ingredients.  Beat on medium speed for 1 ½ minutes.  Pour evenly into cake pans that have been generously greased with cooking spray and bake for 35-40 minutes or until toothpick comes out clean from center.  Remove and let cool completely.  When cool, remove cakes.
3.  To prepare frosting place cream cheese and butter into a stand or electric mixer.  Beat until creamy and smooth.  Slowly add powdered sugar and vanilla until smooth.  Frost cooled cakes.
8 servings

I made this cake for Brandon's birthday, it was the best carrot cake I have ever had. I got the recipe from Picky-palate.com.  The only thing I would do different next time would be to squeeze the water out of the carrots after I shredded them because the cake was a little sticky.

Fresh Black Bean & Corn Salsa

Fresh Black Bean & Corn Salsa--YUMMY!!!

Ingredients:

1 can Black Beans-drained & rinsed
1 can Corn-drained
1 small Red Onion
5 Roma Tomatoes
3 Avocados
1 Bunch Cilantro
Juice from 3 Limes

Chop everything up & place in bowl. Add black beans & corn. Add the lime juice last & then stir up really well. Chill in the refrigerator. Serve with chips or crackers. YUMMY!!!

Ryan's Mushroom Cream Sauce with Penne

Ryan's Mushroom Cream Sauce with Penne

Ingredients
3 tbsp butter
4 or 5 cloves of garlic finely chopped or smashed
3 tbsp flour
0.5 – 1.0 lbs mushrooms (I like Portobello mushrooms) cut up in ½ inch pieces
1 ½ cup heavy cream
1 ½ cup chicken broth

1 lb penne pasta (preferably Barilla or DeCecco)
½ cup freshly grated Parmesan cheese (preferably the real stuff, Parmiggiano/Reggiano cheese)
Pepper to taste
A dash of nutmeg

Sauce:
In a skillet, melt butter, add garlic and mushrooms and cook them over medium heat for 5 or 10 minutes (until mushrooms release moisture and liquid evaporates). Add flour and mix it in thoroughly. Add broth a little at a time, stirring constantly, so that there are no lumps from the flour. Add cream the same way. Continue to cook over medium heat for another 5 or 10 minutes—to give the sauce a chance to thicken. If you think the sauce needs to be thicker, you can add some Parmesan cheese. If you think it is too thick, add some milk. Add pepper to taste, and a dash of nutmeg.

Cook pasta according to the package instructions. When the pasta is cooked, drain and add to the sauce. Serve with Parmesan cheese sprinkled over the top.
!DELICIOSO!

Ryan's Pasta Primavera

Ryan's Pasta Primavera

Ingredients

1 lb (or more) broccoli (must be fresh)
3 or 4 small zucchini cut in ½ inch pieces
4 or 5 Cloves of Garlic finely chopped
1 lb Mozzarella Cheese
Parmesan Cheese
1 Box Bow Tie Pasta
Olive Oil
1 package fresh basil (finely chopped)
4 - 5 small tomatoes

Cut up the broccoli in bite sized pieces and steam it—but be sure to not overcook. You want it still crisp. Set aside. In a sauté pan, add about ½ cup olive oil over medium heat, add zucchini stirring occasionally. When the zucchini is about half way done cooking, add the garlic. After the garlic is done, add broccoli and basil mix well (you may have to add a little olive oil as needed). At this point I sometimes cover the pan and watch it to make sure it is all cooked—but be careful, you don’t want to over cook. Cut up the mozzarella into small cubes, set aside. Cut up tomatoes and set aside.

Cook pasta according to package instructions. After you have drained it, put all the ingredients together (I like to put in ½ - 1 cup of Parmesan cheese at this point, but this is optional). I normally wait to put in the tomatoes until just before serving.

Grandma's Sweet Potato Casserole

Sweet Potato Casserole

3 Cups Sweet Potatoes(Mashed)
1/2 Cup Butter (Melted)
1 tsp. Vanilla
1/2-1 Cup Sugar
2 Eggs (Well Beaten)
1/2 Cup Milk

Topping
1/2 Cup Brown Sugar
1/4 Cup Flour
2 1/2 TB Butter
1/2 Cup Pecans (Chopped)

Mix sweet potatoes with butter, vanilla, sugar, eggs and milk.
Put in 8X8 baking dish (Sprayed)
Mix topping ingredients together.
Sprinkle on top.
Bake at 350 for 25 minutes

Breakfast Casserole

BEAVER CREEK BREAKFAST CASSEROLE

Layer the following:

1 pkg frozen hash brown potatoes
1 pound meat (Sausage, cubed ham, bacon pieces, or combo browned)
1 sm onion
1 green bell pepper (cook with meat)
10 eggs scrambled
1 can cream of mushroom soup with 3/4 can milk
1 1/2 cups shred cheddar cheese,

Add last 5 min:
Parsley & mushrooms

Cover with foil. May be refrigerated overnight. Bake 400 degrees for 30 min

Breadsticks

Breadsticks

 

1 TBS. yeast
2 TBS. sugar
1.5 C. warm water
Mix above ingredients until liquid begins to foam (about 10 min)

Add to mixer:
1 tsp. salt
3.5 C. all purpose flour (could also do half wheat flour)

Mix with dough hook for 5 minutes.
Dough will be sticky.
Let rise in mixer for 45 min - 1 hour (cover with towel)

Roll out on generously floured counter into long rectangle. Cut breadsticks into strips with pizza cutter. Fold ends together and twist.

Place 1 stick butter in jelly roll pan. Place in 400' oven until melted. Add twists to pan. Brush with additional melted butter, sprinkle with garlic salt, parmesan cheese and sesame seeds. Cook for 12 min. at 400.

Grandma's Chocolate Pudding Cake

Chocolate Pudding Cake

One Chocolate Devils Food Cake Mix
One Large Package Chocolate Pudding (Cook&Serve)
12oz Package Chocolate Chips
3 Cups Milk

Stir pudding mix and milk into a large saucepan.
Bring to a full boil, stirring constantly.
Remove from heat and immediately stir in the cake mix.
Pour into sprayed 9x13 cake pan.
Put chocolate chips on top.
Bake at 350 for 30 minutes.

Grandma's Chocolate Chip Cookies

Mrs Fields Chocolate Chip Cookies

1 lb butter
1 1/2 cups sugar
2 cups brown sugar
3 eggs
2 tsp vanilla
6 cups flour
1 1/2 tsp salt
1 1/2 tsp baking soda
4 cups chocolate chips
1/2 to 1 cups nuts (optional)

Cream butter and sugars together. Add eggs and vanilla.
Stir in dry ingredients and chocolate chips. Mix well, refrigerate.
Put on wax paper-covered cookie sheet with ice cream scoop.
Bake at 350 for 8 to 10 minutes.

Jodie's Peppermint Cheesecake

Jodie's Peppermint Cheesecake

1 Brownie Mix- Any kind
1 (1/4oz) envelope unflavored gelatin
1/4 C COLD water
2 (8 oz) packages cream cheese softened
1 tsp Peppermint Extract
1/2 C granulated sugar
1/2 C milk
1/3 C crushed peppermint candy
1 C heavy cream
3oz chocolate candy bars, grated

Directions:
1.Make brownies- set aside.
2. Soften unflavored gelatin in cold water; stir over low heat until dissolved.
3.In a bowl, combine softened cream cheese and sugar, mixing at medium speed with a electric mixer until well blended. Gradually add the gelatin mixture, milk, peppermint extract, and crushed peppermint candy, mixing until completely blended.
4. Taste to make sure it is minty enough. Continue to add extract and candy canes until you like the flavor. Should be a little strong- but not too strong,
5. Chill in refrigerator about 15 min. Should be slightly thickened but not set. Whip the heavy cream while it is chilling.
6. Whip 1 C heavy cream to soft peaks and then fold with spatula into peppermint cheesecake mixture. It doesn't have to be completely mixed.
7. Pour over brownies.
8. top with crushed peppermint and grated chocolate candy bar.
9. Refrigerate for 3-4 hours to set the gelatin.

Laura's Snickerdoodles

Laura's Snickerdoodles

1 1/2 cups sugar
1/2 cup butter softened
1 tsp vanilla
2 eggs
2 3/4 cups flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
2 Tbs sugar
2 tsp cinnamon

1. Heat oven to 400.  In large bowl, combine 1 1/2 cups sugar and butter, beat until light and fluffy.  add vanilla and eggs; blend well.  add flour, cream of tartar, baking soda and salt; mix well.
2. In small bowl, combine 2 Tbs sugar and cinnamon.  Shape  1- inch balls; roll in sugar-cinnamon mixture.  place 2 inche3s apart on ungreased cookie sheets.
3.  bake at 400 for 8 to 10 min or until set. immediately remove from cookie sheets. 

Lion House Carrot Cake

Carrot Cake
From Lion House Cakes and Cupcakes
Cake
· 2 cups all-purpose flour
· 1 teaspoon salt
· 1 teaspoon baking soda
· 2 teaspoons cinnamon
· 1/2 cup coconut
· 1/2 cup chopped walnuts
· 1/2 cup raisins
· 2 cups sugar
· 1 cup vegetable oil
· 4 eggs
· 3 cups peeled and grated carrots
Cream Cheese Frosting
· 2 8-ounce packages cream cheese,softened
· 1/2 cup butter, at room temperature
· 5 cups powdered sugar, divided
· 2 teaspoons vanilla
Preheat oven to 350˚ F. Lightly grease and flour two 9-inch round or square cake pans or a 9×13-inch cake pan and set aside. For cake: Whisk together flour, salt, baking soda, and cinnamon in a large bowl and set aside. Combine coconut, walnuts, and raisins in a food processor or blender and process until very fine (or chop with a knife until very, very fine). In a large mixing bowl, combine sugar and oil and mix well. Add eggs, one at a time, beating until creamy. Add dry ingredients and mix until well blended. Add ground nut mixture and grated carrots and beat until blended. Divide batter equally into pans and bake 40 to 45 minutes. Allow to cool 10 minutes before removing from pans and placing on cooling racks. When completely cool, frostwith cream cheese frosting.
For frosting: Beat cream cheese until smooth. Add butter and mix until blended. Add 3 cups powdered sugar and beat until blended. Add remaining powdered sugar and vanilla and beat until smooth and fluffy. Do not over-mix or frosting will be runny.

Lion House Chocolate Cream Cake

Chocolate Cream Cake
From Lion House Cakes and Cupcakes
Cake
· 1 (18- to 18.5-ounce) package devil’s food cake mix
Stabilized Whipped Cream
· 1 envelope (1 tablespoon) unflavored gelatin
· 1/4 cup cold water
· 3 cups heavy cream
· 3/4 cup powdered sugar
·· 1 1/2 teaspoons vanilla
Chocolate Frosting
· 4 tablespoons cocoa
· 3 cups powdered sugar
· 1/4 cup butter or margarine, softened
· 2–3 tablespoons milk
· 1 teaspoon vanilla
· 2 tablespoons chopped walnuts, optional for garnish
For cake: Prepare and bake cake according to package directions for two 9-inch round layers. Cool and split cake layers horizontally. Only 3 of the 4 layers are used in this recipe. Freeze extra layer for later use. For stabilized whipped cream: In a small saucepan, combine gelatin with water; let stand until gelatin softens, about 5 minutes. Turn heat to low and stir constantly until gelatin is just dissolved. Remove from heat and allow to cool slightly, but do not allow to thicken. In a large mixing bowl, whip cream, sugar, and vanilla until slightly thick. On low speed, gradually add gelatin and then beat on high until cream is thick and peaks hold their shape.
For frosting: In a mixing bowl, whisk together cocoa and powdered sugar. Add softened butter, milk, and vanilla. Beat with an electric mixer until smooth. Place one layer of cake on a serving plate. Spoon half of the stabilized whipped cream on cake layer and spread evenly to within half an inch of edge of cake. Place second cake layer on top of cream. Spoon remaining cream on top of layer and again spread evenly to within half an inch of edge of cake. Place third layer on top of cream and gently press down on top layer to set layers together. Frost entire cake with Chocolate Frosting. If desired, garnish with chopped walnuts.

Lion House Sarah's Salad

Sarah’s Salad
From Lion House Classics
· 1 head iceberg lettuce
· 3 strips bacon
· 1/2 (10-ounce) package frozen peas
· 1/4 teaspoon sugar
· 1/2 teaspoon salt
· 1/4 teaspoon white pepper
· 12 cup Swiss cheese (2 1/2 ounces), cut in strips
· cup chopped green onion
· 1/4 cup mayonnaise
· 1/4 cup salad dressing or Miracle Whip
Wash and drain lettuce; dry thoroughly. Dice bacon and sauté until crisp; drain on paper towels. Run hot water over frozen peas and drain. Into salad bowl, tear lettuce into bite-size pieces. Sprinkle with sugar, salt, and pepper. Add peas, Swiss cheese, green onion, mayonnaise, and salad dressing. Chill. Toss when ready to serve and garnish with bacon. Makes 8 servings. Note: Ingredients may be layered, if desired, with mayonnaise spread on top as last layer. Cover tightly and refrigerate overnight.

Lion House Chicken Cordon Bleu

Chicken Cordon Bleu
From Lion House Classics
· 4 whole chicken breasts, halved
· 8 thin slices cooked ham
· 4 slices Swiss cheese, cut into strips
about 1 1/2 inches long and 1/2-inch thick
· Salt
· Pepper
· Thyme or rosemary
· 1/4 cup melted butter or margarine
· 1/2 cup cornflake crumbs
· Cordon Bleu sauce (below)
Skin and bone chicken breast halves. Place each half between sheets of plastic wrap, skinned side down, and pound with meat mallet to about -inch thickness. On each ham slice place a strip of cheese; sprinkle lightly with seasonings. Roll ham and cheese jelly-roll style, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well. (Tie rolls if necessary, or fasten edges with toothpicks.) Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll. Place rolls in 9×13-inch baking dish. Bake uncovered at 400˚ F for about 40 minutes, or until chicken is golden brown. Serve with Cordon Bleu sauce. Makes 6 to 8 servings.
Cordon Bleu Sauce
· 1 (10 1/2-ounce) can cream of chicken soup
· 1/2 cup sour cream
· Juice of 1 lemon (about cup)
Blend ingredients and heat. Serve over chicken rolls. Makes about 2 cups, or eight 1/4-cup servings.

Lion House Picnic Brownies

Picnic Brownies

• 4 ounces unsweetened baking chocolate
• 1 cup butter
• 2 cups granulated sugar
• 2 teaspoons vanilla
• 1 teaspoon salt
• 4 eggs
• 1 3/4 cups all-purpose flour
• 2/3 cup chopped walnuts, pecans, or almonds
• 1 cup chocolate chips

Preheat oven to 350° F. Grease two 9-inch round pans.
In top of a double boiler or a microwave-safe bowl, melt chocolate and butter. In medium bowl, mix sugar, vanilla, and salt; add to melted chocolate mixture and blend well. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Divide batter equally into prepared pans. Spread evenly and sprinkle top of each with chopped nuts and chocolate chips. Bake 20 to 25 minutes. Brownies are done when a knife inserted an inch from center comes out clean. (Do not over-bake.) Allow to cool completely before cutting. Run a thin knife between pan and brownies and turn upside down. With knife that is longer than brownies are wide, cut brownies by pressing knife straight down through brownies; cut each round into 8 wedges. Makes 16 brownies. These brownies store and stack well, for easy portability.

Lion House Pumpkin Cake Roll

Pumpkin Cake Roll

• 3 eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup chopped nuts
• powdered sugar
• 1/4 cup margarine, softened
• 2 (3-ounce) packages cream cheese, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla

Preheat oven to 350° F. Line a 10x15-inch jelly-roll pan with parchment paper, and grease paper. Set aside.
In a large bowl, beat eggs with an electric mixer until lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. In a separate bowl, sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt; fold into egg-pumpkin mixture. Pour batter into prepared pan, smooth out top, and sprinkle with chopped nuts. Bake for 15 minutes.
Lay a clean kitchen towel out on the counter. Sprinkle powdered sugar on kitchen towel. Turn the warm cake onto towel and remove parchment paper. Roll up cake and towel lengthwise. Cool in refrigerator or freezer.
While cake cools, beat margarine and cream cheese together until smooth. Beat in 1 cup powdered sugar. Add vanilla. Unroll cake and spread with filling. Roll up again. Cut cake roll in half. Wrap each roll in plastic wrap until served. Store in refrigerator, or freeze for later use. Cut rolls in 1-inch slices to serve.

Lion House Dinner Rolls

Lion House Dinner Rolls

• 2 cups warm water (110 to 115° F)
• 2/3 cup nonfat dry milk
• 2 tablespoons active dry yeast
• 1/4 cup granulated sugar
• 2 teaspoons salt
• 1/3 cup butter, shortening, or margarine
• 1 egg
• 5 to 5 1/2 cup all-purpose flour or bread flour
• 1/2 cup butter, melted

In large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil; work oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 to 1 1/2 hours.
Bake at 375° F for 15 to 20 minutes or until browned. Brush with melted butter while hot. Serve with honey butter or raspberry honey butter. Makes 1 1/2 to 3 dozen rolls, depending on shape and size of rolls.
Note: You can freeze shaped rolls for later use. Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.