Lemon Cake Grandma Merrills

1 Lemon cake mix
1 small instant pudding (Lemon)
4 eggs unbeaten
1/2 c. cooking oil (vegetable)
3/4 c. water
Mix together. Pour into 9x13 greased pan. Bake at 350 for 30 minutes.
After it has cooled a little make holes all over top with a fork and then glaze.
Glaze
2 C.powdered sugar
2 Tbsp. cooking oil
1/2 cup orange juice
 
mix and pour over hot cake

Popcorn Nut Crunch Lionhouse Cathy Merrill

3 C. popped corn
1 1/3 c. pecans
2/3 c. whole Almonds
1/2 c. light corn syrup
1 1/3 c. sugar
1/3 tsp.cream of tarter
1 Tbsp. vanilla
1 tsp. baking soda
5 cups mini mashmallows frozen

Mix popcorn, pecans and almonds in large bowl. Set aside. In saucepan combine syrup, sugar, butter, cream of tater. Cook and stir over Med. high until mixture comes to a boil. Reduce heat to medium and maintain steady boil for 10 minutes, until reaches hard ball stage. Remove from heat. Stir in vanilla and soda. Pour over popcorn stirring to coat. Add frozen marshmallowsnad continue to stir coating evenly. Spread on buttered cookie sheet to cool. Break into chunks and store air tight.

Sweet Pork from Karen Merkley

3 lbs. boneless pork roast (boston butt works great)
1/2 cup soy sauce
1 T. chili garlic sauce or paste. (if you can find this,chop some cloves of garlic (3 to 4) and about 1/2 T. chili powder together.
2 tsp. ginger

Cook above ingredients in crockpot- 6 or more hours then shred meat.
Add 2 tsp. sesame oil
If there is a lot of liquid and you would like to thicken it, combine 1 T. cornstarch with 2 T. water and add to meat.
Serve on tortillas and top with lettuce, cilantro and lime juice. It also taste great made into a quesadilla.

Cheesy Chicken Soup

16 Cups boiling water  Add the following:
5 boneless chicken breasts
4 sliced potatoes
carrots, celery and onion as desired. When chicken is cooked, remove, cube and return to pot.
Add 2 Tbsp. chicken bullion. Add 1 bag peas.
Melt 3 cubes butter in microwave. Stir in 1 1/2 Cups flour. Add mixture to soup. Add one large
bottle of cheese whiz.

Pot roast

CROCK-POT ROAST BEEF DINNER (thefoodnanny.com --BYUTV Thursdays)

1 (4-pound) beef sirloin roast (I used whatever roast I had in the freezer that was 4-5 lbs.)

Garlic salt

1/3 cup packed brown sugar

3 tablespoons cider vinegar

1 tablespoon soy sauce

1 tablespoon Worcestershire

sauce

1 (10.75-ounce) can condensed

cream of mushroom soup

1 (1-ounce) packet onion soup mix

1 cup beef broth

5 large carrots, peeled and cut

into 1-inch pieces (optional)

6 red potatoes or medium

russets, scrubbed and

quartered (optional)

8 to 12 servings

1. Place the roast in a slow cooker. Sprinkle with the garlic salt.

2. In a medium bowl, mix the brown sugar, vinegar, soy sauce, Worcestershire

sauce, mushroom soup, onion soup mix, and broth; pour over the roast.

3. Add the carrots and/or potatoes to the slow cooker if it is large enough to

hold them.

4. Cook on high heat 5 to 6 hours or on low heat for 10 to 12 hours.

Lemon quinoa.

Lemon Quinoa Cilantro Chickpea Salad

Adapted from: Ohsheglows

Ingredients:

1/2 C. dry quinoa

2 C. vegetable broth

1 can garbanzo beans (drained and rinsed)

1 c. cherry tomatoes cut in half

2 avocados diced

2 C. spinach

1 bunch cilantro

1/4 C. onion

2 small cloves garlic

For the dressing:

Juice of 2 lemons

zest of 1 lemon

2 tsp. dijon mustard

2 tsp. olive oil

1 tsp. agave nectar

1/2 tsp. cumin

dash of salt and pepper

Directions:

1. Make your quinoa first. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After that, turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes just until the liquid absorbs. You don’t want it completely dried out, so when there is just a TINY amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad.

2. In a food processor, add your spinach and cilantro.

3. Process the greens until they are finely diced. You can do this by hand as well if you don’t have a food processor.

4. Add the greens to a bowl, and set aside. Next take your onion and garlic and finely dice those (I do this in the food processor to), and add to the greens mixture. Next add your chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture next.

5. Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set.

Granola

8 cups rolled oats
1 1/2 c. wheat germ
1 1/2 c. oat bran
1 c. sunflower seeds
1 c. chopped or sliced almonds
1 c. chopped walnuts
1 c. chopped peacans
1 1/2 tsp. salt
1 cup honey
1 c. veg. oil
1/2 tbsp. maple flavoring
1 tbsp. ground cinnamon
1 tbsp vanilla extract
2 cups raisins or craisins
Preheat to 325. Spray 2 large baking sheets w/ pam. Combine oats, wheat germ, oat bran, sunflower seeds, and nuts in a large bowl. Stir together salt, maple flavoring, honey, oil, cinnamon and vanilla in a saucepan. Bring to a boil over medium heat and then pour over dry ingredients, and stir to coat well. Spread mixture out evenly on the baking sheets. Bake 10 mins. and stir then bake 10 mins more and cool. Then stir in raisins or craisins before storing in an airtight container.