Cheeseburger Wraps

This recipe comes from Six Sisters' Stuff.  This tastes better than it sounds.  

Ingredients:
1 lb ground beef
2 tablespoons ketchup
1 tablespoon mustard
1 teaspoon dried minced onion
1 tablespoon Worcestershire sauce
salt and pepper to taste
5 flour tortillas
1 1/2 cups cheddar cheese
additional hamburger toppings you like (tomatoes, lettuce, pickles, ketchup, mustard, etc)

Directions:
In a large skillet, brown hamburger until no longer pink. Add ketchup, mustard, onion, Worcestershire sauce, and salt and pepper and cook for about 2 minutes, until all combined.
Take a tortilla and line the middle with a small amount of cheddar cheese. Add some cooked hamburger beef and then top with your favorite hamburger toppings. Roll the tortilla up and tuck in the ends (like a burrito). You can either eat as is or throw on a grill (or even an indoor grill- like a George Foreman grill) for 3-5 minutes (just until you see grill marks).
These go perfectly with our Baked Tater Wedges and Fry Sauce!

This recipe from: http://www.sixsistersstuff.com/2013/07/cheeseburger-wraps.html#gGD8qf5KMBO4sdGG.99

Chicken Rolls

375 degree - 20 minutes

(May be frozen uncooked and then cooked for 25-30 minutes.)

Chicken Rolls:

2 cups cooked chicken, beef or turkey- small pieces

6 ounces Cream cheese, softened

1/4 teaspoon pepper

2 Tablespoons minced Chives

4 tablespoons butter, softened 

1 small can mushrooms (optional)

Slivered Almonds

2 cylinders of Crescent Refrigerated Rolls 

Optional Bread coating:

1 package stuffing, 

1/4 cup melted margarine 

Gravy:

1 can Cream of Chicken soup

enough milk to thin to a gravy texture (about 1 cup)

CHICKEN ROLL DIRECTIONS:

Combine cream cheese, (optional mushrooms), butter and pepper until smooth.  Stir in meat.  Separate rolls into 16 sections and divide the meat filling equally on each roll.  Roll up each roll and tuck corners under.  If adding, bread coating, dip top of each roll in melted margarine and then stuffing mix.

 

Bake on ungreased cookie sheet, leaving 1 inch space around each roll.  Bake at 375 degrees for 20 minutes or until browned.

GRAVY DIRECTIONS:

Combine Cream of Chicken soup with milk and heat.  Just before serving, put gravy over top of each cooked roll.

Recipe from Phyllis Nicoll & Sue Hirst, Country View Ward

Chicken Roll Recipe Calories = 3682/16 rolls = 230 calories per roll   

Gravy Calories =600/16 tbs = 38 calories per Tablespoon

Chive and Onion Mashed Potatoes

This recipe comes from Real Mom Kitchen.  They are scrumptious and easy.

INGREDIENTS:

2 1/2 pounds baking potatoes, peeled and quartered (this is about 7 russet potatoes)
1 (8 oz.) tub Chive and Onion cream cheese spread

   or make your own Chive & Onion Cream Cheese Spread
1 Tbsp butter
milk
salt to taste

DIRECTIONS:

Place the potatoes in a large saucepan with enough water to cover. Bring to a boil and boil for 20 minutes or until tender.

Drain potatoes and mash. Mix in the cream cheese, butter, and enough milk to reach desired consistency. Makes 8 1/2 cup servings.

Recipe Adapted form Taste of Home Cooking School Spring 2011 issue

BBQ Ribs

This recipe come from Six Sister's Stuff.  I love their recipes.  These were delicious!  Easy to make too.  I used regular country pork ribs, cooked them all day long in the crock pot.  Because I was worried that they would literally fall apart, since I had boneless country pork ribs, I used my electric grill and finished it up smothering them in BBQ Sauce. I served them with a spinach salad. Yummy!

Ingredients:
1 (2-3 lb) rack of ribs (I use pork loin ribs)
3 1/2 cups pineapple juice (reserving 1/4 cup for later)
1 1/2 cups brown sugar
1 (16 oz) bottle BBQ sauce (I love Famous Dave's Rich and Sassy sauce)

Directions:
Spray the slow cooker with non-stick cooking spray (or use a slow cooker liner to make clean up a breeze!).

Take your slab of ribs (make sure that they are defrosted) and cut into individual slabs (about 2-3 ribs each). Throw the ribs into the slow cooker.
Mix the pineapple juice and brown sugar together and pour over the ribs. Put the lid back on the slow cooker and cook on HIGH for 7-8 hours or LOW for 10-12 hours.

After they are done in the slow cooker, use tongs to gently pull them out (they will literally fall apart when you touch them). Turn the grill on medium heat. While the grill is warming up, mix together the bottle of BBQ sauce and the 1/4 cup of pineapple juice you saved from earlier.

Place the ribs gently on the grill and and brush with BBQ sauce. Turn the ribs twice, slathering with more sauce each time (you can't have enough sauce!); they will take about 10-15 minutes to glaze over (as soon as that sauce starts to turn sticky, you know they are done!).

Serve immediately and enjoy!

Recipe slightly adapted from Domestication in Progress.

Orange Creamsicle Jell-O

This Jell-O is so simple but gets so many compliments when it is served of how wonderful it is.  It is so funny to me because it is the easiest Jell-O recipe I make.

 

INGREDIENTS:

2 cups boiling water
1 large box Orange Jell-O (6 oz.) or other flavor

1/2 cup cold water
2 cups Cool Whip, thawed (that is about 75%-80% of the carton)

            OR 1 1/2 cups Whipping Cream, 1 tsp vanilla, 1/3 cup powdered sugar

DIRECTIONS:

Place orange Jell-O in a large bowl. Pour in 2 cups boiling water. Stir until completely dissolved.   Add 1/2 cup cold water. 

Stir in 2 cups (about 75-80% of the basic Cool Whip carton) of Cool Whip. It will melt. The mixture will be opaque. It will separate into a two layer Jell-O as it chills.  Pour into 8” square pan.  Chill until firm (preferably overnight).   Cut into squares. I cut 6x6 for 36 squares.

This recipe comes from  The Food Librarian

Red-and-White Mostaccioli

This recipe comes from The Food Nanny Rescues Dinner (Liz Edmonds), pg. 73

INGREDIENTS:
1 pound uncooked mostaccioli or other tubular pasta
Alfredo Sauce (see below)
1 (26-ounce) jar meatless spaghetti sauce
3 cups shredded mozzarella cheese, divided

DIRECTIONS:
1. Preheat the oven to 350 degrees.
2. Cook the pasta according to package directions; drain.
3. Meanwhile, prepare sauce of Fettuccine Alfredo
4. Spread a thin layer of spaghetti sauce in a 9 x 13-inch baking dish. Layer half the pasta, pour half the Alfredo sauce, half the spaghetti sauce, and 1-1/2 cups of the cheese. Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese.
5. Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly.

Serve with a tossed green salad and Italian or French bread.

Alfredo Sauce

INGREDIENTS:
1/2 cup (1 stick) butter
1 (3-ounce) package cream cheese (softened)
1 pint heavy cream
1 teaspoon garlic powder
1/2 cup grated Parmesan cheese
Salt and ground black pepper

DIRECTIONS:

1. Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the heavy cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often. Cook and stir for desired consistency.

2. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.

Shrimp Macaroni Salad

This recipe comes from Carolyn Kaiserman.  She was a member of my ward growing up, Kaysville 20th Ward.  And then my brother, Mark,  married her daughter, Kristie.  So we have been able to keep in touch with Carolyn over the years.  She is a great cook and this dish is known to show up at showers or family gatherings.  It's a great recipe.  The ingredient list has had an attempt to put some measurements by them, but truth be told, this is one of those recipes she just throws together. 

Yield: 6-8 servings

Note: Let blend overnight.

SALAD INGREDIENTS:

2/3 package (16oz) very small macaroni shells or rings

3-4 boiled eggs, chopped

1 cup celery, diced

diced green onions

2 can shrimp, washed and drained

Salt & pepper to taste

Dressing:

Miracle Whip

canned milk

mustard

DIRECTIONS:

Boil macaroni, as per directions on package.  Cool.  Add eggs, celery, shrimp, and salt & pepper.  

To make dressing, add Miracle Whip 1 large spoon at a time.  Add mustard 1 teaspoon for every spoon of Miracle Whip.  Add a little canned milk to thin the Miracle Whip a little.  Mix together and add to macaroni salad.  Let stand overnight to blend.

Ritzy Chicken

This recipe comes from Real Mom Kitchen.

Serves 6

INGREDIENTS:

4 chicken breasts, each cut into thirds

1-1/2 sleeves Ritz crackers, crushed into crumbs

1/4 teaspoon salt

pepper to taste

1 clove garlic

2 cups shredded cheddar cheese

1/4 cup melted butter

Gravy:

1 (10¾ oz) can cream of chicken soup

2 Tablespoon light sour cream

1 Tablespoon butter

1/8 cup of milk

chopped chives or green onion, optional for garnish

DIRECTIONS:

Preheat oven to 400 degrees.

Spray a 9 x 13 pan with cooking spray.

In a bowl, combine the Ritz cracker crumbs, salt, pepper, garlic, and shredded cheddar cheese.

Dip pieces of chicken in the ¼ cup melted butter, followed by coating them in the cracker mixture and place them in the sprayed baking dish.  You have to smash the coating around the chicken to get a nice thick coating.

Cover with foil and bake at 400 degrees for 35 minutes. Remove the foil and bake another 10 minutes or until the chicken is golden brown and the edges are crispy.

Although the chicken tastes great without gravy, here is the gravy recipe.

GRAVY:  While chicken bakes, place the cream of chicken soup, sour cream, butter, and milk in a sauce pan. Cook over medium heat until heated through and well combined. This will be a sauce used to serve over the chicken.

To serve, place 2 pieces of chicken on each plate and top with the sauce and sprinkle with chopped chives or green onion if desired.   (Can serve with potatoes in picture - Chive and Onion Mashed Potatoes )

Recipe from:  Real Mom Kitchen

Buttermilk Caramel Syrup

Love this syrup recipe from Our Best Bites website.  This is addicting it so delicious. 

Make 2 cups of syrup

You can put this on pancakes, waffles, French toast, ice cream, or eat it with a spoon. Admit it. You know you'll do it.

INGREDIENTS:

3/4 c. buttermilk  (substitute: 1 TBS white vinegar to 1 cup milk)
1-1/2  cups sugar
1 stick real butter
2 Tablespoon corn syrup
1 teaspoon baking soda
1 teaspoon vanilla

DIRECTIONS:

Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you'd make soup in. Yes, you'll have way more pot than ingredients, but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.

Bring ingredients to a boil and reduce heat to low (as long as it's still bubbling, you're okay). Cook, stirring very frequently, for 8-9 minutes. You're basically making candy here and candy-making requires constant vigilance.

When it's done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.  There will be foam on top. It tastes just as good, but it's not super pretty. If you're into aesthetics, you can skim it off; otherwise, just give it a good stir. 

Now eat it however you please.  And this ain't just for breakfast, folks. Try it on ice cream.

Recipe from:  Our Best Bites - Buttermilk Caramel Syrup

German Pancakes

This recipe come from Taste of Home cookbooks.  

                                                         

Prep/Total Time: 30 min. - Yield: 4-8 Servings

INGREDIENTS:

6 eggs

1 cup 2% milk

1 cup all-purpose flour

1/2 teaspoon salt

2 tablespoons butter, melted

Confectioners' sugar (optional)

DIRECTIONS:

In a blender, combine the eggs, milk, flour and salt; cover and process until smooth.  Pour the butter into an ungreased 13-in. x 9-in. baking dish; add the batter. Bake, uncovered, at 400° for 20 minutes.  Dust pancake with confectioners' sugar; serve immediately with the syrup. Good served with Buttermilk Caramel Syrup.

Nutritional Facts:  1 serving (8 servings) (1 each)equals 428 calories, 19 g fat (11 g saturated fat), 203 mg cholesterol, 543 mg sodium, 56 g carbohydrate, trace fiber, 8 g protein.

Recipe from Taste of Home http://www.tasteofhome.com/Recipes/German-Pancake

Broccoli & Cauliflower Salad

I'm posting two recipes for this type of salad.  There is one for Miracle Whip and one for mayonnaise.  I usually make the Miracle Whip recipe.  But, both are great!

Miracle Whip Recipe

Salad:

1 pound bacon - diced, cooked crisp

4 cups Mozzarella cheese, shredded

4 large broccoli bunches- tops only, very little stem, cut bite-size

1 large head of cauliflower- tops only, very little stem, cut bite-size

1 large purple onion, diced

1/2 cup raw sunflower seeds (salted can be used too)

Dressing:

2 cups Miracle Whip

4 Tablespoons white vinegar

1 cup sugar

DIRECTIONS:

Mix salad ingredients together in large bowl.  Mix sauce ingredients together in another bowl.  Add to salad just before serving.

Recipe from: Tammy Leishman - Country View Ward

Mayonnaise Recipe

INGREDIENTS:

1 head broccoli

1 head cauliflower

Red onion

Optional additions:

Crumbled bacon

sunflower seeds

Craisins

Cubed mozzarella cheese

Raisins, candied almonds

Dressing:

1 cup mayonnaise

1/4 cup sugar

3 tablespoons apple cider vinegar

4+ tablespoons Parmesan cheese

DIRECTIONS:

Make the dressing in the bowl that you want the salad to end up in.  Cut up heads of broccoli and cauliflower.  Preferable more cauliflower than broccoli.  Add the broccoli and cauliflower to the dressing, instead of pouring it over the vegetables to get the right consistency.  Add quantities of the optional additions to your personal taste.

Recipe from:  Valerie Hale, Sand Spring Ward

Molly’s Pocket Sandwich

I first tasted these sandwiches at a Crossroads Mall restaurant in Salt Lake City (around 1984), called Molly’s Pockets.  My awesome cousin, Micki, and I would eat there often.  When I changed jobs and went to work for an insurance company in North Salt Lake, my co-worker, Louise Ballantyne, told me she used to work there.  I was so thrilled to be able to ask her what was in that sauce that was put on the sandwiches.  She revealed the secret ingredient of CURRY POWDER in ranch dressing that made these sandwiches so memorable and tasty.

 

I don't have a picture of these delicious sandwiches.  I'll have to attempt to take one when we eat them next.

INGREDIENTS:

Pita Bread (sliced in half); or flat bread or flour tortillas would work fine too.

Avocados (mashed up with a little salt & pepper, lemon juice)

Tomatoes (sliced thinly)

Sunflower seeds, roasted & salted

Alfalfa sprouts

Cheddar cheese, grated

Ranch Dressing with curry powder to taste

DIRECTIONS:

Cut the pita bread in half and open up the pocket. The next ingredients are placed in layers on one side of pita bread: Spoon smashed avocado on one side. Place two slices of tomatoes on top of avacados, sprinkle with sunflower seeds, then alfalfa sprouts. Put cheese on top. Now drizzle the ranch dressing mix on the top and eat up!!

Apple Coleslaw

INGREDIENTS:
1/2 cup mayonnaise

1/4 cup Miracle Whip

1 Tablespoon Honey

1 bag (16 oz) coleslaw blend (8 cups)

2 medium apples (preferable 1 red and 1 green)

Craisins (dried cranberries)

Sliced Almonds, Honey Roasted

DIRECTIONS:

Mix mayonnaise, Miracle Whip, and honey in a large bowl.  Add coleslaw blend, apples, Craisins, sliced almonds.  Mix lightly.  Refrigerate at least 1 hour.

Recipe from Leslie Henrie, my sister-in-law.   (modified the recipe at Kraftfoods.com)

Slow Cooker Black Bean and Corn Salsa Chicken {Freezer Meal}

Recipe from Six Sisters' Stuff

 This was a great meal.  The flavors were fantastic.  This makes a great freezer meal.  It is so yummy and incredibly easy to throw together. It is also so versatile! You can serve it over rice, in tortillas, with chips, or eat it like chili.

INGREDIENTS:
2 cans black beans, drained and rinsed

2 cans corn, drained

1 package taco seasoning

4-5 chicken breasts

1 cup salsa

3/4 cup water

Optional garnish toppings:

Shredded cheese

sour cream
avocado (diced)
lettuce (shredded)
tomatoes (diced)
hot sauce

*Serve in a flour tortillas, or with tortilla chips, rice or eat it like a chili.

DIRECTIONS: 

Put beans, corn, taco seasoning, and water in crock pot and mix together until seasoning is dissolved. Place chicken breasts on top and spread salsa on chicken. Cook on high for 4 hours.

Shred meat and serve however you want (see *explanation above). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.

Six Sisters' Stuff said, "This is such an easy freezer meal to make! I just made it with 5 chicken breasts and ate half of it for dinner and froze the other half (in a gallon-sized freezer Ziploc bag) for another night. Make sure you let the food cool before freezing it. On the day that you are ready to eat it, let it thaw and then cook on low in your crock pot for 2-3 hours."

Parmesan Mashed Potatoes

From Real Mom Kitchen

These were delicious.  I didn't roast the garlic, I just pressed some through my garlic press.  The potatoes tasted great!

Serves 6

4 lbs peeled, cubed potatoes
5 Tbsp butter
1 cup fresh grated Parmesan cheese
4 cloves roasted garlic (directions in notes)
1 to1½ cups milk (any milk will do, I used skim)
1 Tbsp salt, or to taste
fresh cracked black pepper to taste

DIRECTIONS:

Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender.

Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed.

For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve. Serves 6.

Notes:
Roasted Garlic – Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

Crock Pot Ranch House Pork Chops

Recipe from:  Real Mom Kitchen

When I made this for dinner, Katie and Josh went bonkers over it.  I was a bit surprised at how much they loved it.  The pork chops were so tender.  I used boned pork chops, but would use boneless next time.  That way your not fishing out bits of bone since it was falling off the bone.  I served it with Parmesan Mashed Potatoes, which I absolutely loved.  Katie thought she would prefer regular mashed potatoes with the gravey.

INGREDIENTS:
6 boneless pork chops, ½ inch thick
1 pkg dry Ranch Dressing Seasoning (3-4 Tablespoons dry mix)
2 (10¾ oz) can Cream of Chicken Soup

DIRECTIONS:

Mix ranch dressing with Cream of Chicken Soup. Place pork chops in crock pot and pour mixture on top. Cook in crock pot on low heat for 6 hours.

I served this with Parmesan Mashed Potatoes, green beans, and a roll.

Honey Mustard Chicken

Ready in 20 minutes 

1/2 cup Miracle Whip

2 tablespoons Dijon mustard

1 tablespoon honey

4 boneless skinless chicken breasts

DIRECTIONS:

Mix Miracle Whip, mustard and honey together in a bowl to make sauce.

Place oven rack 2 slots from the top.  Broil chicken breasts 4 minutes.  Spread some sauce on each chicken breast.  Broil 4 more minutes. Turn chicken breasts over.  Broil 4 more minutes without sauce; then spread sauce on each chicken breast and broil for 4 more minutes.

Swiss Chicken

Bake 350 degrees for 50 - 60 minutes

INGREDIENTS:
6 skinless, boneless chicken breasts

1 (10.75 oz) can condensed cream of chicken soup

1/4 cup milk

6 slices Swiss cheese

2 cups herb stuffing, crushed or Italian seasoned bread crumbs

1/4 cup butter

DIRECTIONS:

Preheat oven to 350 degrees F.

Spray a 9x13 inch baking dish with cooking spray.  In baking dish, layer the chicken breasts, soup and water.

Top each breast with a slice of Swiss cheese, and then top it all with the breadcrumbs. Cut the butter into pads and place them over the top of the casserole.

Bake in the preheated oven for 45 minutes. Let cool and serve.

Recipe from: Molly Prows (Country View Ward) & Kristi Jensen (Country Creek Ward)

Nutritional Information: 

Amount Per Serving -  Calories:488 | Total Fat:24.7g | Cholesterol:128mg

Crockpot Cream Italian Chicken

4 chicken breasts

1 packet dry Zesty Italian dressing

1-2 cans Cream of Mushroom or Chicken Soup

1 (8 oz) package cream cheese, softened

DIRECTIONS:

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 in the crockpot 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.

Once you have cut up the chicken, throw it back in the crockpot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over rice, pasta or mashed potatoes.

Recipe from my friend, Kathy Mills (Country View Ward 2000)

Also from:  http://www.the-girl-who-ate-everything.com/2009/07/crockpot-italian-chicken.html

Chicken Spaghetti

Another yummy recipe from The Pioneer Woman

(Her blog has step-by-step directions and pictures - Love it!!)

Our family is nuts over this recipe!  I first learned about Chicken Spaghetti from Nate while he was serving a LDS Mission to the Texas Houston East Mission.  I had no idea what it was so I begin to search for a recipe and found this one.  This recipe has so much flavor.  It is a crowd pleaser and a favorite of Nate!

Serves 8

2 cups cooked chicken
1 can Cream of Mushroom soup
1 can Cream of Chicken & Mushroom soup
2 cups grated cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated cheddar cheese

DIRECTIONS:

Cook 1 cut up fryer and pick out the meat to make two cups.  Cook spaghetti in same chicken broth until al dente.  Do not overcook.  When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar.  Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately at 350 degrees for 45 minutes until bubbly. 

(If the cheese on top starts to get too cooked, cover with foil.)

Basic Crepe Batter

This recipe came from my friend Koryn Steven’s crepe pan recipe booklet.  We love borrowing her crepe maker.

Yields: 16 crepes

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 Tablespoons butter, melted

DIRECTIONS:

Place ingredients in blender container in order given.  Blend 30 seconds, stop and stir down sides.  Blend 30-60 seconds until smooth.  Or, in a large mixing bowl, whisk together the milk, water and the eggs. Gradually sift in the flour, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.   Cook the crepe for about 1 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Denny's Moons Over My Hammy®

Yes, I love these more than I should.  Had to find a copycat recipe.

1-2 tablespoons butter, softened

2 eggs

salt to taste

2 ounces deli ham

2 slices sourdough bread

1-2 slice processed Swiss cheese singles

1-2 slice American cheese singles

DIRECTIONS:

Crack eggs into a bowl. Season with salt and pepper to taste. Beat eggs with fork until well combined.

Heat skillet over medium heat. Add butter and beaten eggs and scramble. Remove egg from skillet and keep warm. Lightly brown the stack of sliced ham keeping the slices together as much as possible. Remove ham from the skillet when lightly browned

Butter one side of each slice of bread. Place one slice of bread into the pan, buttered side down. Place Swiss cheese singles onto unbuttered side of the bread in the skillet.

•       Add the heated ham slices on top of the Swiss cheese.
•       Place the scrambled eggs on the ham.
•       Add the American cheese slices on the eggs.
•       Top the sandwich with the second slice of sourdough bread; buttered side up for grilling.
•       When bread slice being grilled is a light brown carefully turn the sandwich to grill the top slice of bread. Grill about 2 minutes or until lightly brown.
•       Slice the sandwich diagonally through the middle and serve.

 Serve immediately!

Clam Chowder

Yields: 6 servings

1 cup diced onions                                      

1 cup diced celery

2 cups diced potatoes

juice from clams

3/4 cup butter

3/4 cup flour

1 quart Half & Half milk product

1-1/2 teaspoons salt

1 teaspoon sugar

pepper to taste

2 cans clams, minced

      (can use 1 clam & 1 shrimp)

DIRECTIONS:

In a large pan, put the onion, celery, potatoes, and juice from clams.  Add water enough to cover.  Simmer until tender.   Add clams.

In a small saucepan, melt butter and stir in flour to make a paste.  Bring to a boil.  Slowly pour in Half & Half and stir to combine.  Pour the mixture in with the vegetables and seafood.  Add salt, sugar and pepper.  Simmer enough to blend flavors.

Recipe from my sister-in-law, Kristie Nicoll.

Migas

This recipe comes from The Pioneer Woman. 

Serves 6

Prep Time: 15 minutes  Cook Time: 15 minutes

4 whole Corn Tortillas

1 whole Jalapeno, Seeds and Membranes Removed, Finely Diced

4 whole Plum Tomatoes, Roughly Chopped

1 whole Green Pepper, Roughly Chopped

1 whole Red Bell Pepper, Roughly Chopped

1 whole Medium Onion, Chopped

12 whole Large Eggs

1 cup Monterey Jack Cheese, Grated

1/3 cups Cilantro, Chopped

1 Tablespoon Butter

1 Tablespoon Olive Oil

1/4 cup Half-and-half

DIRECTIONS:

In a bowl, whisk together eggs and half & half.  Salt and pepper eggs, then set aside.

In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside.

In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.  Reduce heat to low.

When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine. Serve with black beans.  Delicioso!

Tomato Soup w/Grilled Cheese Sandwich

Campbell's Tomato Soup, made just like the directions (my family loves this)
sandwich bread
medium cheddar cheese
croutons

We like to have open-faced grilled cheese sandwiches.  Slice the cheese and put on top of the bread.  We broil them in the oven until the cheese is bubbly.

We like to put croutons or cut up cubes of cheese into the tomato soup.

Baked Sweet and Sour Chicken

This recipe is from Six Sisters’ Stuff 

This recipe is delicious!!  I doubled the sauce so that we could have extra to put on rice or noodles.  Note:  modified the vinegar from the original recipe.  

Bake for 1 hour, so plan ahead.

Chicken:

3 - 4 boneless, skinless chicken breasts

Salt and pepper to taste

1 1/2 cup cornstarch

3 eggs, beaten

1/4 cup canola oil

Sweet and Sour Sauce:

1 cup granulated sugar

4 Tablespoons ketchup

1/4 cup rice vinegar (or white vinegar)

3 Tablespoons apple cider vinegar

1 Tablespoon low sodium soy sauce

1 teaspoon garlic salt

DIRECTIONS:

Preheat oven to 325 degrees.  Cut chicken breasts into bite-sized pieces and season with salt and pepper.  Place cornstarch and beaten eggs in separate bowls.  Dip chicken into 1) cornstarch then coat in 2) beaten eggs. 

Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.  Place the chicken in a 9 x 13 greased baking dish.

In a medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce and garlic salt.  Pour over chicken and bake for one hour.

Debbie’s Ham Chowder

(Not her actual recipe.)

Yield: 6-8 servings (2 quarts)

 2 cups water

2 cups cubed peeled potatoes

1/2 cup sliced carrots

1/2 cup sliced celery

1/4 cup chopped onion

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup butter

1/4 cup flour

2 cups milk

2 cups (8 oz) shredded cheddar cheese

1 can (16 oz) whole kernel corn, drained

1-1/2 cups cubed fully cooked ham

DIRECTIONS:

In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt, and pepper to a boil.  Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender.  Remove from the heat; do not drain.

In a medium saucepan, melt the butter; blend in flour.  Add milk all at once; cook and stir until thickened and bubbly.  Add cheese and stir until melted.  Stir into the undrained vegetables; return to heat.  Add corn and ham; heat through, stirring occasionally.

Recipe from Debbie Stevenson, Sand Springs Ward (2013).

Grandma Nicoll’s Chicken Noodle Soup

Nothing like homemade Chicken Noodle Soup, especially Grandma's.

This is not a picture of the actual soup.  Grandma shreds her carrots.

Serves 4-6

6 cups water

4 chicken breasts

1 teaspoon Lawry’s Salt

Celery Salt

Pepper

1 Bay Leaf

1 onion

1 cup of shredded carrots

2 Tablespoons. Wyler's chicken bouillon granules (add less in the beginning – don’t get too salty)

1/2 cup finely diced celery

2/3's bag (16 oz.) "Country Pasta" Homemade Style Egg Pasta (or homemade noodles)

DIRECTIONS:

In a large stock pot combine water, chicken and salt. Boil until chicken is cooked completely through. Remove the cooked chicken onto a plate to cool. Keep the broth. Cover the chicken with plastic wrap so it doesn't dry out. Refrigerate. At this point I like to strain the broth to get a nice clear broth for the soup and put it back into the stock pot.

Peel onion and chop into chunks. Combine 1/2 c. of water and onion in a food processor. Puree for 30 seconds, add to the chicken broth.  Add carrots, chicken granules and celery.  Bring to a boil, then add either homemade noodles or I use about 2/3's bag of the "Country Pasta" Homemade Style Egg Pasta. Cook the noodles until done, 15-20 minutes.

While the pasta is cooking, cut the chicken breasts into small bite-sized chunks. I like to break and tear it into chunks. If you need to add more liquid to the soup, either add a can of Swanson's chicken broth or water and season with more of the Wyler’s chicken bouillon granules to taste. Add bouillon granules and pepper to taste.

Recipe from Grandma Phyllis Nicoll.