Sweet Orange Rolls

** this recipe is from Mels Kitchen Cafe. It is amazing and easy...just takes 5.5 hrs worth of raising and baking! but if you have kitchen aid or bosch..it is really easy!

Dough:
¾ cup buttermilk, warm (I pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power)
6 tablespoons butter, melted and cooled
3 large eggs
4 ¼ cups (21 ¼ ounces) flour
¼ cup (1 ¾ ounces) sugar
2 ¼ teaspoons instant yeast
1 ¼ teaspoons salt

Orange Filling:
1/2 cup softened butter
1 cup sugar
2 tablespoons freshly squeezed orange juice
Grated orange rind/zest from two large oranges (reserving 1/2 teaspoon grated rind for the glaze below)

Orange Glaze:
1 1/2 cups powdered sugar
3 tablespoons freshly squeezed orange juice from about 1 orange
1/2 teaspoon grated orange rind/zest reserved from the filling above

DIRECTIONS:
For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon or electric handheld mixer). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15-18 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips. (See this tutorial for a visual.)

Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 ½ hours, depending on the warmth of your kitchen.

For the filling, combine all the filling ingredients (reserving 1/2 teaspoon orange zest for the glaze) in a small bowl and mix well. Set aside.

When the dough is ready, turn it out onto a lightly floured counter (I use my trusty roul’pat for this step) and press it into about a 16 by 12-inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time). Gently brush the filling mixture over the rectangle, using an offset spatula or rubber spatula.

Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Using a serrated knife, slice the log into 12 evenly sized rolls,more or less. You can slice them thinner or thicker as you like. For a traditional cinnamon-roll-look, arrange the rolls cut side down on a lined or lightly greased baking pan. If you want to try the twist method (see the pictures below), one at a time grab each sliced roll and holding on to either end simultaneously pull and twist the roll into a figure eight and place it on the prepared pan. Cover the rolls with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 ½ hours.

Bake the rolls at 350 degrees for 22-25 minutes, until the rolls are lightly golden on top and cooked through. While the rolls are baking, mix together the glaze ingredients. Drizzle the glaze over the warm rolls.

Adam's Black Bean Chili w/ Rice and Cilantro

** got this recipe from Adam Stanley...who won "BEST CHILI" in a ward cookoff! and I will say I would have voted for him too! This was Fabulous!

Adam’s Black Bean Chili With Rice & Cilantro


1 tablespoon vegetable oil
1-1/2 pounds “Chili Meat” Thick lean ground beef
1 large onion, chopped
2 cloves garlic, minced
2 (14-1/2-ounce) cans stewed tomatoes
1 (14-1/2-ounce) can chicken broth I only use about ¾ of the can, depending on how thick you want it
1 (6-ounce) can tomato paste
2 (4-ounce) cans chopped green chilies
1 (1-1/4-ounce) packet chili seasoning mix Any will work, but my favorite is “Chili Man” – comes in a black package from Hyvee
2 (15- to 16-ounce) cans black beans, drained and rinsed
1 (15- to 16-ounce) can dark red kidney beans, drained and rinsed
6 cups cooked rice – real rice, not Minute rice
Sour cream
Fresh chopped cilantro


Directions

Heat oil in large pot over medium-high heat until hot. Add ground beef, cook 6 to 7 minutes, stirring occasionally until beef is just browned. Add onion and garlic, cook and stir 5 to 7 minutes or until onion is tender. Add
tomatoes, broth, tomato paste, chilies and seasoning mix. Bring to a boil; reduce heat, cover and simmer 20 to 30 minutes, stirring occasionally. Add beans; cover and simmer 10 minutes more. The longer you simmer, the better the flavor.

To Serve

Place rice in each serving bowl. Spoon chili over rice, garnish with sour cream and cilantro.

Makes about 6-8 full servings.

Low fat Guiltess Alfredo Sauce

**this is from our best bites and even though its low fat it tastes fatty....hmmmm

2 C. low fat milk
1/3 C. (3 oz.) low fat cream cheese
2 Tbsp. flour
1/2 tsp. salt (more or less to taste)
1 Tbsp. butter
3 garlic cloves
1 C. grated Parmesan cheese

Put milk, cream cheese, flour, and salt in blender. Blend until nice and smooth. Set aside. In nonstick pan, melt butter on med-high heat, add chopped garlic. Let garlic saute for about 30 seconds. Then add milk mixture to pan. Stir constantly for 3-4 minutes or until it just comes to a simmer. Keep stirring and cook for a few minutes more and it becomes much thicker. Remove pan from heat. Add cheese and stir it up. Cover pan with lid immediately and let stand 10 minutes before serving.
*This is only around 100 calories for 1/4 C. of sauce.

Jon's Spanish Rice

**Got this recipe from Jon Egbert
1/4 c butter
4 c rice (need to use minute rice)
**brown together in a sauce pan

Add:
3 c tomato juice
1 c water
4 cubes chicken boullion

add spices:
1/2 tsp garlic
1/2 tsp onion powder
3/4 tsp chili powder
1/4 tsp red ground pepper
3/4 tsp seasoning salt

**bring to a boil, put lid on and let it simmer for 10 min

Enchilada Sauce de Phyllis

**got this recipe from Jon Egbert who is practically Mexican!!!!
1st Step:
1 cube butter
3/4 c flour
(brown the roux)

4 c tomato juice
3 c water
4 cubes beef bouillion
(add to roux that has been browned @ med heat)

add in spices:
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp chili powder
1/2 tsp ground red pepper
1 1/2 tsp seasoning salt

Simmer sauce on low for 20 min.
**This much will make 2 9x 13 pans so 1/2 the recipe if only making one 9x13 pan

2nd Step:
Meanwhile cook each corn tortilla on stove with pam spray on both sides, add cheese, chicken or beef, and roll with the seam side down. Pour sauce on top enhiladas.

Enchiladas only need to bake for 10 to 15 min @ 375

Garnish with:
Sour cream
lettuce (chopped)
tomatoes (chopped)
guacamole
salsa

Crockpot Italian Chicken

4 chicken breasts
1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better. Sometimes I use a packet and a half.)
1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how cream cheesy you want it)
1/4 c water (dont make it too runny)

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.

If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

Mexican Lasagna

1 1/2 pounds lean ground beef or turkey
1 yellow onion, coarsely chopped
2 garlic cloves, finely minced
1 (6 ounce) can tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
dash of ground cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ½ cup frozen corn kernels, white or yellow
1 (6 ounce) can olives, chopped
9-12 no-boil lasagna noodles (I dont use non-boil noodles, so I use reg, cook and drain)
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup sour cream, light or regular
8 ounces cream cheese, light or regular

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.

In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.

Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.

Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.

Taco Salad Dippers

** got this from melskitchencafe.com I HALVED the recipe and it made enough for 2 meals so make sure you half it unless you are cooking for 10 adults!
This is delish and hearty and goes along ways! I LOVE taco salads so this is a good way to mix it up and keep it healthy!

2 pounds lean ground beef or turkey
1 medium onion, chopped
6 cups water
1 cup rice (white or brown)
1 teaspoon oregano
1 tablespoon sugar
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
2 cloves garlic, finely minced
2 (8 oz.) cans tomato sauce
2 (6 oz.) cans tomato paste
1 (15 oz.) can pinto beans, rinsed and drained

In a large pot, brown the ground beef or turkey with the onion and garlic and cook until the meat is no longer pink and the onions are translucent. Drain any accumulated grease. Add the water, rice, seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil and then reduce the heat and simmer uncovered for 40 minutes, stirring occasionally, watching to make sure it doesn’t stick to the bottom of the pot (if you are using brown rice, it may need to simmer for up to 60-70 minutes). The mixture will seem very watery at first, but after simmering, it will thicken to perfection as the rice absorbs water and all the ingredients meld together.

Serve warm with tortilla chips for dipping and other taco garnishes. I have successfully frozen the leftover meat/rice mixture to defrost and reheat later.

The Ultimate Beef Stroganoff

**Got this recipe off of melskitchencafe.com (my favorite food blog)

2-3 pounds stew meat (or a 3-pound chuck roast, cubed)
1 teaspoon salt
1/4 teaspoon black pepper
1 medium yellow onion, diced
¼ teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 ½ cups beef broth or stock
1 tablespoon ketchup
1/3 cup flour
6-7 tablespoons apple juice or water
4-8 ounces sliced mushrooms
1/2 cup light or regular sour cream

Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat. Cook for 7-9 hours on low or 4-5 hours on high. About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes.

*Freezable Meal: The leftovers of the stroganoff can be frozen. I store the leftovers in a freezer-safe container and then thaw in the refrigerator (usually takes about a day) and reheat over medium-low heat in a saucepan on the stove.

Lisa's BBQ Sauce

32 oz ketchup
1/4 c heaping brown sugar
1/4 c vinegar
1/4 c wosy sauce
1 tsp dry mustard
1/2 c bullseye original
1/2 c Sweet baby Ray (or to taste)

heat together on stove and add to meat

Chocolate Chip Pumpkin Pancakes

I got this recipe from Lisa Stanley this morning....She came over for our traditional general conference breakfast and it was AMAZING! With a little bit of WRIGHT brand apple wood bacon that Sheriece brought we had a fabulous meal!

1 1/4 c flour
3 tsp sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp pumpkin spice
1 c milk
6 T pumpkin
2 T melted butter
1 egg
chocolate chips (a few dropped in ontop each pancake as they are on the griddle)

**Mix together and cook on griddle

TOPPING: Cool Whip and Vanilla pudding----folded together
Can use syrup, but they are especially good with a vanilla pudding/cool whip mixture
Make vanilla pudding according to pkg and whisk for a few min. Let it set up in fridge.
Mix COOL WHIP and Vanilla Pudding in a bowl and serve on top pancakes.

Stephanie's Sugar cookies

** ok honest to everything that is holy...this is the BEST sugar cookie recipe EVER! I will testify til the day I die...My friend Stephanie made these for her daughters b-day party prob 2 yrs ago and Josi brought them home and I had to fight her to eat these cookies..I was totally selfish..(yep I will admit it) So I finally was able to borrow a kitchen aid(you will need a kitchen aid/bosch) from my good friend Sheriece and make these cookies....which turned out divine!

Cream:
1 cup shortening/butter
3 cups sugar

Then add:
4 eggs
1 cup buttermilk (if you don't have buttermilk you can make your own--put 1 T. lemon juice into 1 cup of milk)
7 cups of flour (works best if you alternate a little buttermilk, a little flour, etc)
1 teas. baking soda (can be added to flour)
5 1/2 teas. baking powder (can be added to flour)
1 T. vanilla (you can add this to the milk also)
1 teas salt (can be added to flour)

Roll out, cut into shapes and bake in a 350 degree oven for 7 minutes.
**Now when you get done adding the 7 cups flour..it will look completely sticky..thats ok..it is suppost to..DONT add more flour in bowl..get your hands sticky (it is worth it) pull all that dough out and place on FLOURED counter top and knead in flour as needed...while rolling out. It will still seem sticky..be patient because in the end these will be the best dang cookies you EVER had! AMEN (ahhhhhhh)

Cream Cheese Frosting:
8 oz cream cheese
1 stick butter
1 tsp vanilla
16 oz powdered sugar (3.5 cups)
almond extract (optional.. but makes it sooooooooo yummy!)

Tortellini Salad

**This recipe is from my friend Lisa....She made it for Kambree's Blessing and it is fabulous!

1 pgk cheese filled tortellini (boil until al dente)
1 red pepper (chopped)
1/2 c green pepper (chopped)
1 onion (chopped)
1/4 c sliced black olives
1/2 c crumbled feta cheese
3 T fresh grated parmesean

Dressing: put in blender or shake really well bottle
1/2 c vinegar
1/2 c olive oil
1 T fresh mint (snipped)
1 T fresh basil (chopped)
1 T fresh parsley (chopped)
3 T lemon juice
salt and pepper to taste
1 tsp garlic powder
dash of tobasco

put salad ingredients in a large bowl, blend up dressing and mix all together! let cool off and set up in fridge for 4 hrs.

Lisa's Asian Salad

**ok this salad makes me SMILE from ear to ear....this recipe is from my friend Lisa Stanley

SALAD:
1 bag of spinach
1 box bow tie (about 2 cups or a little more, boiled and cooled off)
1 c craisins
1 c slivered almonds
1 can mandarin oranges
1 c green grapes
3 chicken breasts (baked in yoshida sauce on 350 for 45-60 min)
1 can pears (optional)

DRESSING:
**whisk olive oil, sugar and vinegar, add sesame oil, then place all in a blender and blend really well. (You will most likely NOT use all of this dressing...so add a little at a time....you dont want the salad drenched in oil)
2/3 c olive oil
1/2 c sesame oil
1/2 c sugar
2 tsp lime juice
2 tsp salt
4 T balsamic vinegar

In a large bowl combine oranges, grapes, almonds, craisins. Then toss in spinach. Add in pasta, and drizzle dressing on top.. Mix with your hands to get the dressing really mixed up.

Mom's Chicken Enchiladas

**got this from my friend Jeannette...from the Body for life recipe book

1 lb chicken (boiled and shredded)
4 green onions
2 T cilantro (chopped)
1 jalepeno (seeded and minced)
3 cans (10 oz each) green enchilada sauce
8 corn tortillas
1 c reduced-fat cheddar cheese, shredded

Toppings:
1 tomato (chopped-used for topping after cooked)
1 2 oz can of olives (also used for after cooking on top)
salsa
sour cream

Pre-heat oven to 350. Coat a 9 x 13 with cooking spray. Saute green onions, jalepeno and cilantro in a pan with cooking spray for 2 min. Add the shredded chicken and 1 can of green chile sauce...cook for about 5 min.

In another bowl, pour in the other 2 remaining green chile sauces and heat up in microwave. then take tortillas and dip them in the green chile sauce. Fill with chicken mixture and roll into pan. pour remaining sauce on top and add cheese. Bake for 15 min..

Top with salsa, light sour cream, 1 diced tomatoe and 1 (2oz) can ripe olives

Ranch Chicken Salad

** I got this recipe from my friend Jeannette..she got it from Body for life recipe
1/4 c fat free mayo
1/4 c low fat sour cream
1/4 c cilantro chopped
1 tsp grated lime zest (peel)
1 limes halfed
1/2 tsp groud cumin
1/4 tsp ground red pepper
****combine all these ingredients in a bowl to make the dressing

**In another large bowl add these ingredients:
1 lb boiled than cubed chicken (about 3 pieces of chicken)
1 15oz can black beans (drained and rinsed)
1 15oz whole corn (drained)
1 red bell pepper (diced)
1/2 red onion (chopped)

**MIX IN dressing and add to 2 heads of bibbed lettuce
and ENJOY...you wont even know this is healthy its so good!

Lemonade Bars

** got this recipe from my friend Lisa Stanley..it is so refreshing..and helps satisfy my OCD with lemons.

1/2 gallon of vanilla frozen yogurt or ice cream
2 c. cool whip
12 oz can frozen lemonade or pink lemonade
(let these unthaw a little and mix together and pour ontop frozen crust)

crust:
1/4 cup butter
1/4 cup sugar
10 graham crackers (crushed)
(mix all together and press in 9x13 and freeze for 15 min)

let mixture set up in freezer for a few hrs and serve with cool whip on top

Heidi's Everything Cookies

Heidi’s Everything Cookies

1 cup butter
3/4 cup peanut butter
1 cup sugar
1 cup light brown sugar
1 tsp. vanilla
2 eggs
2-1/4 to 2-3/4 cup flour
1 tsp. baking soda
1 tsp. salt
1-1/2 cup oats
1-1/2 to 2 cups chips (I like 1 cup butterscotch, 1/2 cup chocolate chips and 1/2 cup white chocolate chips -- can also use peanut butter chips or m&m's)

Beat together butter, peanut butter, sugars and vanilla until light & fluffy; blend in eggs. Gradually add flour, soda, & salt; mix well. Stir in oats and chips. Drop onto cookie sheets. Bake @ 375 degrees for 7-9 minutes.

Creamy Chicken Enchiladas......Verde style

**These are my new favorite enchiladas...they were yummy...you gotta try them

1 lb. cooked chicken (boiled and shredded) or you could use rotissire chicken
1 cup chopped onion (cooked in 1 T olive oil)
1 jar tomatillo salsa divided (my jar was 16 oz.)
1 small can diced green chilies
8 oz. cream cheese
1 doz. small flour tortillas
1 cup half and half or heavy cream ( I used heavy cream)
2 cups shredded Monterrey Jack cheese

Directions: Heat oven to 375 degrees. Coat a 9x13 baking dish with non-stick spray. Heat oil in a large skillet over medium-high heat; Saute onion 5 minutes. Add cooked chicken, 1/2 jar salsa, cream cheese and chilies. Reduce heat to medium; stir, melt cheese and blend mixture well. Heat tortillas briefly, then fill each with about 1/3 cup of chicken mixture. Roll up tightly and place in baking dish, seam-sides down. Combine remaining tomatillo salsa with cream; pour over enchiladas and top with shredded cheese. Bake 30 minutes or until cheese melts.

Herb-Rosemary Focaccia Bread (Macaroni Grill Bread)

** Recipe from Whitney McAdams (ourbestbites.com)
1 c. warm (105-115 degrees Fahrenheit) water
1 Tbsp. active dry or bread machine yeast
1 Tbsp. white sugar
1 tsp. Kosher salt, plus more for sprinkling
2 Tbsp. olive oil, divided
2 Tbsp rosemary (dried or fresh), divided
1/4 tsp dried oregano leaves
1/4 tsp garlic powder
2 1/4-2 1/2 c. all-purpose flour (divided)

In a large mixing bowl, combine warm water, yeast, and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 C of the flour, salt, 1 1/2 Tbsp. rosemary, oregano and garlic powder in a medium bowl.

Add flour mixture to yeast mixture along with 1 Tbsp. olive oil. Mix well. (I put it in my stand mixer with the dough hook on). Slowly add remaining flour to make a very soft sticky dough...try and resist the urge to add too much flour. You want a soft, wet dough.

Cover and allow to rise 45 min- 1 hour or until double in size.

Lightly flour your work surface or spray with nonstick cooking spray and transfer dough onto this surface. Divide in half. Shape each half into a rounded loaf and place on a greased cookie sheet or pizza stone. Cover and allow to rise another 45 minutes.

Heat oven to 375 degrees. Use remaining tablespoon of olive oil to brush over tops of loaves, discarding excess if you have any. Sprinkle with remaining rosemary and some Kosher salt.

Bake for 15-20 minutes or until very lightly golden-brown. Serve immediately (if you can) with olive oil and balsamic vinegar (if you want) and feel your butt get bigger (you will. It just happens. And it’s worth it.)

Gooey White Chocolate Fluffmutter Cake Bars

**got this recipe from my friend Kara...she made these for us when I had Kambree..they are so good=)
1 box Yellow Cake Mix
1 large egg
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup marshmallow creme
14 ounce can sweetened condensed milk
12 ounce bag white chocolate chips

1. Preheat oven to 350 degrees F. and line a 9×13 inch baking dish with foil and spray with cooking spray.

2. Place cake mix, egg, and butter into a large bowl. Mix until well combined, will be the consistency of thick cookie dough. I used my hands towards the ends. Press dough into prepared baking pan.

3. Place peanut butter, marshmallow creme and condensed milk into a large bowl and mix until well combined. Pour over crust then top with white chips. Bake for 23-25 minutes, until cooked through. Center will seem somewhat jiggly, but will set up while cools.

4. Let cool completely, cut into squares and serve.

Makes 12 bars

Tongo Bars

** recipe from Heidi Andersen..these are yummy!
¾ cup butter, softened
1 lb. brown sugar (2-1/3 cups)
3 eggs
2-2/3 cup flour
1 tsp. salt
1-1/2 tsp. baking powder
12 oz. semi-sweet chocolate chips

Beat butter, sugar and eggs until creamy. Add flour, salt, and baking powder. Mix well. Stir in chocolate chips. Spread into greased 10 X 15” jelly roll pan. Bake at 325 degrees for 25 minutes.

Flat Bread

** got this recipe from Heidi Andersen

Flat Bread

2 cups water
1 Tbsp sugar
1 Tbsp yeast
4 cups flour
2 tsp salt
2-4 Tbsp butter
Garlic powder
Onion salt
Parmesan Cheese

Combine hot water, sugar and yeast to activate. Once foamy, stir in flour and salt. It will be sticky. Cover with a damp towel and let rise for 30 min. Move dough into a well greased 9x13 pan and press flat with wet hands (this helps avoid dough sticking to your hands) Melt 2-4 tablespoons butter and pour over dough. Sprinkle with garlic powder, onion salt and parmesan cheese. *Let rise another 30 minutes. Bake 400-425 degrees for 20-25 minutes.

*Shortcut: Skip the last 30 minutes of rising time. It will still be yummy, just not quite as fluffy.

**Super Shortcut: Use twice as much sugar and yeast and only let it rise for 15 minutes before baking.

Pan Pizza Directions:
Cut flat bread recipe in half. Allow time to rise, press in 9x13 inch pan, butter edges and sprinkle with seasonings (so the crust tastes good). Bake without toppings at 400 degrees for about 12 minutes. Remove from oven; add sauce, cheese and toppings. Turn oven down to about 375 degrees and bake pizza for about 22 more minutes. (More or less depending on how crunchy you like it.)

Opulent Chicken

**got this recipe from my friend Heidi Andersen...it is AMAZING!
Opulent Chicken

8 Chicken Breasts (I used a bunch of chicken tenders)
8 slices Swiss cheese

Sauce (combine):
3 cans (or 1 large) cream of chicken
½ cup sour cream
1 Tbsp. lemon juice

Topping (combine):
2 cups dry cornbread stuffing
½ cup melted butter

Hot cooked rice or mashed potatoes

1. Spread ½ of sauce mixture in bottom of 9 X 13“ baking dish. Place chicken on sauce. Place Swiss cheese slices in a single layer over chicken. Pour remaining sauce on top of chicken and cheese. Sprinkle topping mixture on top.
2. Bake @ 275 degrees for 2-1/2 hours. (I also bake it at 350-375 for about 1 hour)
3. Serve over hot rice or mashed potatoes. (I really love it with mashed potatoes.)

Kid's PLAY DOUGH!

**got this recipe from my friend Allie!
2 c flour
1 c salt
4 tsp cream of tartar
(mix all dry ingredients into a bowl)
2 c. boiling water
2 T. oil
food coloring
(mix wet ingredients)
mix all together and knead as soon as possible..careful because it is HOT!
cool off in fridge in plastic wrap
** also heard you could knead on wax paper and that helps not get counter sticky

Honey Lime Chicken Enchiladas

** Got this recipe from Mel's Kitchen...I freakin LOVED these...Eric was a little pickier because it was a little too sweet and tangy, so next time I will use less honey and more lime....my friend Rachelle was bragging about these enchiladas the other day and I just had to try them....She got them off of one of our friends' blogs (which is the same recipe as Sister's Cafe recipe) (so thanks Steph)the only difference really is the added heavy cream (or you can use sour cream)

1/4 c honey (I would use just a little less than a 1/4 cup)
(original recipe calls for 1/3 c...but that was too sweet)
5 tablespoons lime juice (I would use 2 limes or 1 really large lime)
1 tablespoons chili powder (I would only use 1/2 tsp to 3/4 tsp next time)
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

BEST BAKED BEANS

**Got this recipe from my SIL Courtney....these are the BEST I have ever had!

32 oz can baked beans (pork and beans)

14 oz can kidney beans (drain and rinse)

14 oz can butter beans (drain and rinse)

1 lb sausage (brown with onion)

1 med onion (chopped)

2 apples (grated)

14 oz can tomatoe sauce

1/2 c brown sugar

chili powder to taste

**Put in crockpot

HOT spinach and artichoke dip

** Got this recipe from my friend Sheriece...it was AWESOME..I ate majority of it!

package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 package (8 oz.) cream cheese, softened
3/4 cup Hellmann's® or Best Foods® Real Mayonnaise
1-1/2 cups shredded Monterey Jack, Cheddar or Swiss cheese (about 6 oz.)
1 package Knorr® Vegetable recipe mix
1 can (14 oz.) artichoke hearts, drained and chopped
2 cloves garlic, finely chopped

Preheat oven to 350°.

Combine all ingredients except 1/2 cup of cheddar cheese. Spoon into a 2-quart casserole, then top with remaining 1/2 cup of cheese.

Bake for 35 minutes or until dip is hot. Dip, dip hooray!

Pasta Salad

** Got this recipe from my friend Whitney Larsen...I just winged it..so you can add whatever else or how much you want..

1/2 lb spiral noodles
1/2 lb. bowtie
(you can use 1 or the other...I like the mixture)
(boil accoring to package...set aside to cool off)

4 roma tomatoes (diced)
2 cucumbers (diced)
1 can olives (sliced)

Wish bone Italian (it is important that it be WISHBONE...makes a difference)
Feta cheese ( i think this is what makes it

also dont forget to salt and pepper (Whit says this is key)

red onion (OPTIONAL....you can grade a little and add)

Cream Cheese Corn

** Got this recipe from my friend Whitney Larsen...I LOVE this corn...It just makes corn taste that much better!

32 oz bag frozen corn

8 0z cream cheese

1 cube butter (1/2 cup)
salt and pepper

Mix together in crockpot and let it heat up!

Artichoke Dip

**Got this recipe from my friend Allie
1 can (14 oz.) artichokes- drained & chopped
1 C. mayo
3/4 c. Kraft parmesan cheese
1 C. mozzarella cheese
dash garlic salt to taste

Mix and bake @ 350 for 30 mins.

Knorr Spinach Dip

**Got this recipe from my friend Lisa....it was so good it was gone in 10 min!
KNORR SPINACH DIP

1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
1 1/2 c. sour cream
1 c. mayonnaise (I use Hellmann's)
1 (4 oz.) pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, finely chopped (OPTIONAL...I DONT LIKE THESE)
3 green onions, finely chopped
Loaf of pumpernickel bread

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight. Cut slice from top of round loaf of pumpernickel bread, hollow out loaf to leave shell to contain dip. Use bread removed from shell and top slice to cut into bite size pieces. Butter inside of bread shell, fill loaf with dip and place on platter and surround with bread pieces and variety of raw vegetables. Then...GET OUT OF THE WAY!!! After the dip is eaten, enjoy the dip soaked bread shell as well.

Paula Dean's Simply Delicious Strawberry Cake

** got this recipe from my friend Whitney Larsen....it is delish...and you should know anytime a recipe is from Paula Dean it may go straight to your butt..but it will be DELISH!

Strawberry cake (makes 2 round cakes)
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water

Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar

Freshly sliced strawberries, for garnish, optional

Directions:
Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Hawaiian Haystacks (no cream of chicken kind)

** got this from Mel's kitchen....I get so tired of cream of chicken...so my friend Allie told me to try this new recipe and I finally did and loved it and cant go back to cream of chicken gravy...this recipe is easy so you need to try it!

*Makes about 4 cups chicken sauce (enough to serve 4-6 for Hawaiian Haystacks)

2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth

In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste.(but careful not to let it burn...tricky part i know) Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, celery, tomatoes, shredded sharp cheddar cheese, green onions, pineapple and chow mein noodles. maybe a splash of soy sauce

BBQ Beef Sandwiches

** Got this recipe from my friend Lisa Stanley....so delish...its like a mix between a french dip and sloppy Joe but so much better than both!
DOUBLE THIS RECIPE FOR LARGE CROCKPOT

Pot Roast/ Sirloin tip roast (2.5 lbs)
1 tsp butter
1/8 tsp garlic
1/2 c ketchup
1/3 cup herdez red salsa (in glass jar)
1 tsp lemon juice
2 T brown sugar
2 T grated onion
1 T prepared mustard
1/4 tsp salt

ok so you place the beef in crockpot ADD A LITTLE WATER AND LET IT COOK FOR 5 HRS...THAN DRAIN WATER AND ..add all these ingredients and cook on high for another hr..
serve on rolls...so freakin good!

Chili's Enchilada Soup

**this recipe is actually easy and you can make it in 30 min!
**got this recipe from my cousin Lisa....she is an awesome cook...this soup really does taste like Chili's....She was on KSL in SLC for this recipe so if you want to watch her make it than check out this link:
http://www.ksl.com/index.php?nid=204&sid=13301248

1st STEP:
•3 carrots chopped
•2 ribs celery chopped
•1 onion chopped
**(These dont have to be chopped small because you will blend them anyways)
•8 c. chicken broth
•1 can Rotel tomatoes (a must! Regular tomatoes don't cut it...dont use cheap brand.)
•1 pkg. taco seasoning
•10 small corn tortillas just put in whole
Bring to a boil and simmer for 20 min...the tortillas will disolve quickly so dont hesitate to put them in whole...it looks funny but it works.

Use a wand blender (immersion blender) if you have one and if not use your regular blender to puree all the ingredients together

2nd STEP:
•2 T. corn starch stirred into 1 c. cold water
and bring to a boil and than simmer

3rd StEP: (make sure you never bring to a boil after this..keep it on low so it doesnt burn)
ADD these into the soup in the this order!
•2 c. cream or half and half (I used fat free 1/2 and 1/2 and it turned out great!)
•1 lb. Velveeta Cheese (has to be the name brand. The other stuff doesn't melt well.)

4th STEP: add these after cheese has melted
•3 c. chopped chicken ( I love using a rotisserie chicken)
•1 can black beans rinsed (optional)
•1 can corn rinsed (optional)

5th STEP:
Top with tortilla strips, fresh salsa or tomatoes, sour cream, avocado, and chopped cilantro!

IDAHO Nacho's!

** so going to Minico High School in Rupert, Idaho...we had an open campus so you could leave for lunch, but having the school in the middle of frickin no where & only 30 min, it really left you to only going to a few places....so I usually stayed @ school, but when I started dating Eric we would leave every day & eat @ zipfers with all his buddies..Now the food @ this gas station was made by Eric's mom's best friend...(ya still with me???) anyways she made the best food ever. She just recently passed away & I couldnt be sadder that I didnt beg for her recipes before hand...(RIP)! But one of the things that she used to make was good ole Idaho Nachos....so pretty much it is just nachos but instead of chips you use CRISPY tator tots..try it!

Tator tots

grated cheddar cheese

roma tomatoes (chopped)

green onions or chopped onions

black olives

jalepenos

nacho cheese

ground beef (optional)

sour cream

salsa

Taco Soup

1 lb hambuger

1 onion

1 pkg taco seasoning

Kidney beans (drain juice and rinse)

1 can corn (leave juice in)

1-28 oz crushed tomatoes

1 can tomatoe sauce

1 can water (corn can)

**optional can olives

Saute hamburger and onion with garlic salt & onion powder, drain grease...combine taco seasoning, add kidney beans, corn, crushed tomatoes, tomato sauce, water and simmer for 20 min..

Top with shredded cheese, chips and sour cream

** this soup freezes well

Shepherd's Pie

**I did not grow up eating Shephers Pie...but when Eric and I got married I searched for easy recipes and came across this easy casserole...Eric LOVES shepherds pie so I make it just for him!this is a meal for left overs and for some reason it really keeps my man happy!

1 lb ground beef

1 onion chopped

*saute drain grease

** I always add in garlic salt and onion powder & pepper to all of my hamburger meat**

Add 1 can tomato soup Stir. Put into casserole.

Add layered with 1 can drained string beans

1 can drained corn

Top with mashed potatoes and cheese (I like to mix cheese in with the mashed potatoes and top with it.)

** I also add green onions to my mashed potatoes

Bake @ 350 for 30 min...

**this meal freezes and heats up well....probably just cook it for an hr..instead of 3o min if frozen

Sausage Stars

**Got this recipe from my friend Whitney Larsen....we ate them on the Superbowl..I think I had like 6...ok maybe 7

1 package WON TON WRAPPERS (you can use round or square..round is easier 2 work with)
1 lb Jimmy Dean Sausage (1 pkg is about 2 cups)
1 cup homemade ranch dressing (hidden valley ranch packet (use buttermilk)
1 cup shredded cheese (I like cheddar)
**Using a mini muffin tin. lightly grease mini muffin pan. Place won ton wrappers in muffin tin. Warm until crispy (aprox 5 min). Brown sausage and drain grease, Add 1 cup ranch, 1 cup cheese (save some to spinkle on top). Spoon into crisp won tons. Place back into oven to melt cheese (aprox another 5 min). should make about 4 or 5 dozen

Bake @350 carefully!

Piggy Nachos.....aka...Memphis BBQ Nachos

** Thanks to Makray we now call BBQ nachos..."PIGGY Nachos"... Are you wondering how Kray gave it that name...Well our favorite BBQ restaraunt is CENTRAL BBQ...IT is DIVINE....
anyways heres the equation: Nachos + the place has pigs painted all over the windows= "Piggy Nachos" ....Smart little Kid~

1 pork roast ( I either use a pork shoulder or you can do pork tenderloin)
BBQ sauce: here is the link to Homemade BBQ sauce...it is good for pork roast or RIBS...mmmmm... http://waymentrecipes.blogspot.com/2009/09/bbq-ribs.html

Nacho Cheese ( I love costco's..taste just like the ball park nachos & freezes well)
Grated Cheese
Jalepenos
Cayenne Pepper

So you cook the roast in crockpot for several hours...adding homemade Bbq sauce after it has cooked for 3 or so hours...draining any juices during that time and than add bbq sauce...
Then Get your plate.....load it with chips...place the Nacho Cheese, a little grated cheese, some BBQ pork, jalepenos, and top with cayenne pepper

California Pizza Kitchen BBQ Chicken Salad

BBQ Chicken Salad....ok so it is a knock off the resteraunts...but still just as good!
** Got this recipe from my cousin Lisa

1 head iceberg lettuce
1/2 jicama peeled and chopped into matchstick pieces ( I left these out)
1 can corn rinsed and drained
1 can black beans rinsed and drained
3-4 green onions sliced thin
2 honking huge chicken bossoms grilled and sliced (or any leftover shredded chicken you have. A rotisserie chicken would work really well here.)I marinated my chicken in BBQ sauce and grilled it...delish!
fresh salsa
avocado

Place all the ingredients in a large bowl except for the salsa and avocado. Add those to your liking on each individual plate. Pour the dressing over the salad. Top with the salsa, avocado, shredded cheddar cheese, a drizzle of your favorite BBQ sauce, and Tostitos Lime chips. Delish!! A squeeze of fresh lime is lovely too.

Cilantro Lime Dressing
1 c. mayo
1/2- 2/3 c. buttermilk
1 T. minced dried onion
1 bunch cilantro
1/2 jalepeno (or more if your brave)
1/4 c. lime juice
zest of 1 lime
1 T. sugar
1 t. salt
pepper

Place all the ingredients in a blender and whiz the heck out of it. It turns a lovely green and is dang good. This will make more than just one salad needs, but it keeps in the refrigerator well.

Cranberry Salsa

** I dont like cranberries...but this recipe is the BOMB.COM and will be made in my house every Thanksgiving and Christmas. If you like salsa....I promise you...you will love this!Oh and just use the blender....it will make your life alot more easier! I got this recipe from my friend Lisa...I saw it and seriously wasnt going to try because it had cranberries in it. but I decided to try it so I wasnt rude...now I shout the goodness of this recipe from the roof tops!

1– 12 oz. bag fresh cranberries, finely chopped
1 jalapeño pepper, finely chopped
4 green onions finely chopped
½ bunch cilantro, finely chopped
½ -3/4 cup sugar
Juice of 1 lime
¾ tsp. cumin
½ cup sour cream
8 oz. light cream cheese

Combine the first 7 ingredients, set aside. Combine the sour cream and cream cheese, spread on a platter, and then spread the salsa mixture on top. Serve with tortilla chips or crackers.*I use my food processor, or blender to get the finely chopped items really small. and I like chips better since it is really a salsa!

Manicotti

**Got this recipe from my friend Lisa...It is delish! You buy the jumbo shells instead of the huge tubes..which I like better. Sometimes its just nice not to have meat...dont know if men would agree!

Box of Jumbo Shells
Traditional Prego Sauce (you can make our own, but this works and still tastes great)
2 1/2 cups shredded mild cheddar
16 oz cottage cheese
1 bar of cream cheese

Make shells as directed. Mix cream cheese, 2 cups cheddar and 16 0z of cottage cheese together. Stuff in shells and place in a large casserole dish that has 1/4 cup of prego on bottom of the pan. make sure open side of shell is facing down. Put 1/2 cup prego sauce on top of shells and sprinkle with the remainder 1/2 cup of cheese. Bake at 350 for 25- 30 min.

Herbed Chicken Fettuccine

I love this fettucine...It is a such a yummy pasta....it looks like alot of ingredients...but once you make it you have all the ingredients on hand and basically it comes together really fast! I got this from my SIL Nicole and it reminds me of the good ole days in Pocatello.

Start boiling water:

1 tsp poultry seasoning

2 T olive oil or vegie oil

2/3 c water

2 T onion soup mix

1 T worchestershire

8 oz uncooked fettuccine

1 tsp salt-free seasoning blend

1 lb. boneless chicken

4 T butter

2 T teriyaki sauce

1 T grated parmesean

1 envelope savory herb & garlic soup mix

Combine seasoning blend and poultry seasoning, sprinkle over chicken. In skillet saute chicken in oil and 2 T butter for 5 min.

Add water, teriyaki sauce, onion soup mix, and bring to a boil.

Reduce heat, cover and simmer for 15 min.

Meanwhile cook the fettucini according to package directions.

Drain and add chicken mixture, add cheese, and worchestershire sauce, and remaining butter herb garlic soup.

Nicole's Chicken enchilada's

I have just decided that this is my ALL time favorite enchiladas...thanks to my SIL Nicole, who gave me this recipe almost 10 yrs ago. I still have not found one that I like better!

3 chicken breasts cooked and shredded

8 oz cream cheese

1 c salsa (can be homemade or store bought)

1 can enchilada sauce

8 oz can tomato sauce

1 1/2 c cheese

1 sm can olives pre-sliced

10 to 12 flour tortillas

combine the chicken, cream cheese and salsa...spread on tortillas, in another bowl combine enchilada sauce and tomatoe sauce, cover over rolled enchiladas and add cheese and olives...

Bake @ 350 for 20 min

French Dip Sanwiches

**I tried this recipe just a little while ago and thought it turned out pretty dang good..I served it with the sweet potatoe fry recipe!

1 pot roast, anywhere from 2 to 4 pounds
1 green pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
swiss cheese slices
1 McCormick Au Jus sauce packet (found in the gravy mix aisle)
Rolls /buns

In crockpot, dissolve Au jus packet in 3 cups of cold water then add the roast (my roast was still partly frozen). Cook on low for 6-8 hours or high for 4-5 hours (I cooked mine about 6 hours on high)When it is finished, remove meat and seperate with a fork. In a frying pan saute green pepper, red pepper and onion in a little olive oil or butter if you are feeling chubby. Place swiss slices on buns and put under low broil until cheese is melted and lightly browned. Fill the rolls with the meat and veggies, then divide the Au Jus sauce into smaller bowls for dipping.

German Pancakes

** this recipe is from my SIL's Courtney/Nicole....I am not the biggest fan of german pancakes I will be honest.. But EVERYONE else I know LOVES them...especially my siblings. My kids liked them and that is extremely important...and to my surprise Eric just informed me that he really likes them...ok then...why havent I been making the easiest dinner alive????

1 c milk

1 c flour

6 eggs

1/2c sugar

1/4 tsp salt

1 tsp vanilla

1 cube of butter ( I use less)

Mix everything (can use a blender) except for butter...you want to put the butter in a 9 x 13 pan. Bake @ 400 for 15 to 20 min... Serve with syrup or strawberries and cream!