Cranberry chicken

This is so good. They served it at the relief society christmas dinner and program. It was served with a baked potato, green salad and a roll. It is easy to make because it is done in the crockpot and the chicken was so soft and yummy. (serves 6)

6 chicken breasts

8 oz of catalina (or french) dressing

1 can whole berry cranberry sauce

1 pkg. dry onion soup mix

Spray crock pot with pam. Mix all ingredients together. Add chicken and spoon some sauce over the top and cook on low 4-6 hours.

Pink peppermint swirl cupcakes

Yummy cupcakes to eat or share with the neighbors.

PINK PEPPERMINT SWIRL CUPCAKES

8 ounces cream cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix (recipe works best if you use a name brand cake mix i.e Duncan Hines, Betty Crocker; not a generic brand)
1 cup water
2 t. peppermint extract

1 C. crushed peppermint candy canes (divided)

a touch of red gel food coloring

Preheat the oven to 350 degrees F. Line two 12 count muffin tins with paper liners. In a large bowl combine the cream cheese, egg whites and vegetable oil. Using a hand or stand mixer, beat the ingredients until combined and creamy. Add the cake mix, water and peppermint and mix until smooth, about 3 minutes. Divided the batter evenly into two separate bowls. Add 1/2 cup crushed candy canes as well as the gel color to half the batter. Fill the muffin cups with half white batter and half pink batter. Using a tooth pick, lightly swirl the two batters together. Bake at 350 degrees for 20 - 25 minutes, or until toothpick inserted in the center comes out clean. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.When cool, frost with vanilla bean frosting (recipe below), and sprinkle the remaining crushed candy canes on top.

VANILLA BEAN FROSTING
1/2 C. butter softened (1 stick)
1 lb. powdered sugar
1/4 + C. milk
1-2 t. vanilla bean paste**

**(You can also use regular vanilla if you don't have or don't want to purchase Vanilla Bean Paste)
In a mixing bowl combine the butter, vanilla bean paste and powdered sugar. Mix, starting slow, until somewhat combined. Start by adding 1/4 C. milk and mix. Slowly add more milk, one or a tablespoons at a time, until the frosting reaches your desired consistency.
it!

Quinoa Salad

I love Quinoa. I buy it at costco because they have the best deal I've found.

Boil for 15 minutes
1 1/2 c quinoa
3 cups chicken broth or water & boullion
Cook & cool some

dressing: 1 1/2 Tbs mustard (djion or brown is what I use)
1/3 c red wine vinegar
1/3 c olive oil
1 Tbs parsley
pepper to taste

Combine with quinoa:
2 chopped red bell peppers
1 1/2 c black olives, sliced
3 green onions chopped
1 shallot finely diced

Avocado
1/4 c fresh cilantro or parsley chopped

Fruit Pizza

This is from the Cove Ward cookbook.
Beat- 1 c. sugar
1/2 c. margarine
Add- 1 egg
1 tsp. vanilla
1/2 c. milk
Mix together and add to above mixture- 2 tsp. baking powder
1 tsp. salt
1 tsp. soda
3 c. flour
Roll/press out onto 16 inch pizza pan or rectangle pan (A cookie sheet with sides works well. I always spray it with pam). Bake at 350 for 12 minutes. Cream 8 oz. cream cheese, 1 cup powdered sugar, and 8 oz cool whip. Spread on cooled cookie and add any kind of fresh fruits you like. ( I always have way more cream cheese mixture than I need.)

Wendy's Chili

2 lbs ground beef
1-29 oz can of tomato sauce
1-29 oz can of pinto beans
1-29 oz can of kidney beans
1 c onion, diced
1/2 c green chilies, diced (1 lg can)
1/4 c celery, diced
3 medium tomatoes, diced
2 tsp cumin
3 Tbsp chili powder
1 1/2 tsp black pepper
2 tsp salt
2 c water
Brown meat. Combine all ingredients in crock-pot. Simmer on low for 8 hours, or 3-4 hours on high. Stir occasionally. You can add more beans and spices if desired. It makes a lot but it freezes well!

Cream Cheese Chicken

This is a really good and super easy!
1 cube butter
1 pkg Good Seasons Italian dressing
6 chicken breasts
1 can cream of chicken soup
8 oz. cream cheese
Melt butter and add package of dressing in crock pot; add chicken and simmer on high for 2 hours. Add soup and cream cheese to hot sauce and chicken; simmer for 1 hour. Serve over rice or noodles. (I turned it on low and put the soup and a frozen cream cheese in right before we left for church so it cooked for over 3 hours and was fine. I also shredded the chicken breast so my kids would eat it.)

Pipers Chowder

This is the pipers chowder that Mom makes. I called Mardee to get the recipe.

5 lg. potatoes (2 cups)

1/4 c. chopped onion

1/2 c. carrots (about 3 large)

1/2 c. celery (3 stalks)

1 can corn (drain depending on desired thickness) recipe calls for creamed corn but I prefer just corn. (Corn goes in last)

Bring above ingredients to a boil in 2c. water and 1 tsp. salt. Simmer 10 mins with lid or until veggies are tender but not over cooked.

Cream sauce:

1/4 c. marg.

1/4 c. flour

2 c. milk

10 oz. colby jack cheese (or sharp cheddar)

Melt marg. and then stir in flour. Gradually add milk and stir until smooth. Stir in grated cheese until melted. Add to cream sauce the can of corn, the veggies and remaining broth. Stir until well mixed. Can add more water or milk to desire consistency. Heat but do not boil. Serve pipping hot.

Apple cinnamon bread

I made this quick bread the other day. We really liked it. Hope you do too!

Apple Cinnamon Bread

1 1/2 cups all purpose flour

1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon all spice
1/4 teaspoon ground cloves
2 large eggs
1/4 cup canola oil
1/4 cup applesauce (I didn't have applesauce so I mashed a banana and it was great)
1 teaspoon vanilla
1 cup granulated sugar
2 cups Granny Smith apples, chopped

Topping:
2 tablespoons brown sugar
1 tablespoon sugar
1 teaspoon cinnamon

Preheat the oven to 350 degrees F. Spray an 8 by 4 loaf pan with cooking spray and set aside. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, all spice, and cloves. Set aside. In the bowl of a stand mixer, add the eggs and beat on medium speed for about 30 seconds. Add in oil, applesauce, and vanilla and mix until smooth. Next, add the sugar and mix until well combined. Slowly add in the flour mixture and mix until flour is barely combined. Gently fold in the apple chunks. Pour batter into prepared loaf pan. In a small bowl, mix together brown sugar, sugar, and cinnamon. Sprinkle over the batter in the loaf pan. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean. Cool bread in pan for 10 minutes. Loosen sides and remove from pan. Cool completely on a wire rack before slicing.

Chicken Chili

Chicken Chili
4 chicken breasts, cubed
1 chopped onion
2 garlic cloves
1 tsp chili powder
S&P to taste
Brown all this together. Put in crock pot and add
3 cans Great Northern Beans (16 oz)
1 can diced green chilies (4 oz)
2 cubes chicken bullion
2 cubes beef bullion
1 tsp. cumin
Cook on low for 6-8 hours. If it is too thick, add a little water. Before serving add grated cheese to the chili,or garnish individual bowls with grated cheese.

White Bean Chicken Chili

This chili is really good if you're looking for somthing with a little different flavor...

4 chicken breasts, cubed
1 med onion
1 tsp minced garlic
3 cans great northern beans, rinsed
2 cans chicken broth
2 cans diced green chilies
1 tsp. salt, oregano, and cumin
1/4 tsp cayenne pepper

1 c. sour cream
1 c. heavy whipping cream

Saute chicken with onion and garlic. Add everything but sour cream and whipping cream. Simmer for 20 min. Then add sour cream and whipping cream just before serving.

Prep time: 30-45 min
serves: 6-8 people

Pork Tenderloin with gingered apples

I made this the other night and we liked it. I hardly ever buy pork. I'm not usually a pork fan but this was a good meal.

4 tart apples such as Granny Smith

4 Tablespoons unsalted butter
3 Tablespoons of light brown sugar
1 teaspoon of peeled and grated fresh ginger OR 1/2 teaspoon of ground ginger
2 to 4 Tablespoons of water depending on how much juice you want
4 slices of pork tenderloin, about 2 inches thick (I used top lion chops)

salt and pepper
1 Tablespoon of Extra-virgin olive oil

Slice the apples thinly lengthwise. In a saucepan over medium heat 3 Tablespoons of the butter. When melted add the sliced apples and saute', stirring and tossing, for 5 minutes. Add the brown sugar and ginger and continue to saute' for another 4 minutes. Add 2 Tablespoons of the water, cook until the apples are almost tender, 5-6 minutes; watch carefully so they do not burn. Transfer apples and drippings into a bowl or plate, set aside. Trim all excess fat from the pork chops. Place each pork slice, cut side up, between 2 sheets of plastic wrap and, using a rolling pin, flatten to about 1 inch or so thickness. Sprinkle both sides with salt and pepper. In the same saucepan you cooked the apples in, melt the remaining 1 Tablespoon butter with the 1 Tablespoon of olive oil. When hot, add the pork slices and saute'. Cook on each side about 5-6 minutes on each side or until browned and no longer pink inside. Add the apples and their juices from the bowl back into the pan with the cooked pork. Add 1-2 Tablespoons of water(more if you want more sauce). Heat and mix the apples in with the pork.

Candied Coconut Sweet Potatoes

I made these once last year and thought they were really yummy. I've been excited to make them again this year.

Candied Coconut Sweet Potatoes

4 C mashed Sweet potatoes (4 med sweet potatoes or abt 2 large sized cans)
6 Tbs Sugar
6 Tbs butter (no margarine), softened or melted
2 eggs, beaten
1/2 can Sweetened Condensed Milk (eyeball it) or one mini can
1 t vanilla

Topping:

1 C brown sugar
1 C sweetened coconut flakes
6 Tbs melted butter

If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender. Once they've cooled enough to handle, slice in half and scoop out the insides into a mixing bowl. To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla. Your butter should be soft enough to blend up easily so nuke it in the microwave before you add it to the bowl if you need to. You could mash it all up by hand, but an electric mixer works great. I don't like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.
Spread this mixture evenly into a 9 x 13 pan.
For the topping, combine brown sugar and coconut and then pour melted butter over and combine.Bake in a 350 degree oven for about 40-50 minutes. It will be more or less depending on the size of dish you use, whether you double the topping, etc. But the top should be nice and browned and bubbly so just keep an eye on it.

Jack-o-lantern Suprises

4 T. butter 1 package marshmallows 5 drops red food coloring 5 drops yellow coloring

9 to 10 cups Rice Krispies cereal 12-16 miniature Reeses peanut butter cups 6 to 8 Rold

Gold brand pretzel rods cut in half 1 pkg. mini tootsie rolls (about 30)

Directions: Melt butter in non-stick pan. Add marshmallows and stir until melted. Add food

coloring. Take off heat, and stir in cereal. Butter your hands, Take 1\2 to 3\4 cup full of cereal,

flatten slightly, and then place peanut butter cup in the middle. Wrap cereal around the chocolate

to make pumpkin. Add a pretzel half on the top to make stem. Flatten or roll tootsie candy until

thin and cut out eyes, nose and mouth pieces for jack-o-lantern. Have fun eating your jack-o-lantern. Kaylene

Blueberry Muffins

Whenever I take the kids to the grocery store I let Brynlee pick out a fruit or vegtable (trying to teach her to make healthy food choices), lately she has been picking blueberries so I've been trying out different muffin recipies to use them up. So far, this is the family favorite.
1&1/2 c all purpose flour
3/4 c white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 c milk
1 c fresh blueberries
1/2 c white sugar
1/3 c all-purpose flower
1/4 c butter, cubed
1&1/2 tsp ground cinnamon
Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners. Combine 1&1/2 c flour, 3/4 c sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enought milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To make crumb topping: mix together 1/2 c sugar, 1/3 c flour, 1/4 c butter, and 1&1/2 tsp cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake 20-25 minutes or until done. Smells and tastes delicious!

Yummy Summer/Fall Salad

This is by far my favorite salad. It's one I look forward to each summer because I can use my fresh tomatoes out of the garden.

1/2 pkg bowtie pasta, cooked and chilled (or other of similar size)
1 pkg spinach
3-4 tomatoes sliced in wedges( or 1/2 pkg cherry tomatoes)
1 lemon, juiced and zested
1/2 c. parmesean cheese
1/4 -1/2 c. Brianna's :Real French Vinegrette dressing
optional: 1 chicken breast cooked and cubed.
It's really good with chicken but if you don't have chicken or don't have time to make it I serve it without. You can also serve each person with their own chicken breast to make it a dinner item!

You can mix everything together in a bowl and then wait to put lemon juice and dressing on just before serving.

Avocado egg rolls

Adam took me to the Cheesecake Factory for our 2nd anniversary. It was our first time eating there and we were impressed with the menu. It has such a wide variety unlike most restaurants. As an appetizer we ordered avocado egg rolls. They were delicious and nearly filled us up before our main dishes were brought out. They seemed simple enough and so I did some searching on the internet and this is what I found. I thought this would be a good way for Mom to use those avocados in Hawaii. It is good to eat with just chips. If Ashlyn could talk she would say it is good enough to eat by the spoon. She really likes it.

Avocado egg rolls

1 large avocado

2 tbsp. sun-dried tomatoes packed in oil

1 tbsp. diced (real small) red onions

1 tsp. fresh chopped cilantro

1 pinch salt

Egg roll wraps (found at grocery stores by the salad bags, tofu, or loose mushrooms. The brand is Nasoya.)

I have never measured the ingredients when I make these (just eyeball). I just gave you the measurements to give you an idea. Gently stir together avocado, tomatoes, onion, cilantro, and salt. Distribute filling evenly onto center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling. Brush remaining corners and edges of the wrapper with a beaten egg (water works also), roll up from side to side, fold top corner over all and press to seal. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. * these are served with tamarind-cashew dipping sauce. I have found a recipe for it but who has tamarind pulp?? What is it? I googled it and it is from India I guess? So we enjoy these without the dipping sauce but if I can get my hands on some tamarind pulp I might just make it.

Thyme Roast and baked potatoes

My sister came up with this one and said it was yummy. It's a great way to use the herbs in your garden. These are the ones I have and a hard time using but you could substitute them for others like oreganofor roast or green onions on the potato.

1 yellow onion, halved and sliced
1 roast
1 bunch fresh thyme
2 cups water
Salt and pepper

russett potato for each person
fresh chives

In a pan put roast in the middle and surround with onions and fresh thyme sprigs. season with salt and pepper and put 2 cups of water in. Cook at 350 for 4-6 hrs.

Put potatoes in oven about 1 hour til roast is done.

Serve potatoes with fresh chives and sour cream.

Kathy Merrills Roast

So i was able to get this from Kathy Merrill a long time ago when we first got married. Jordan said I had to get the recipe because it's 'sooo good' and it is. My favorite part is that it's soo easy!

1 roast (cheap is great and I get about a 3-5 lb one)
1 pkg au jus seasoning packet
1 pkg italian dressing seasoning packet
water

Put roast in crockpot. put both seasoning packets in and fill crockpot with water about halfway up the roast. turn on low for 6-8 hrs. serve with rolls.

Creamy Tomato Soup

With the tomatoes in full swing and the weather cooling off a bit I've got the crave for grilled cheese and fresh tomato soup. This is nothing like opening a can of tomato soup. Last summer was the first time I ever made my own tomato soup and I don't think I will ever eat it out of the can again.

Creamy Tomato Soup

1 T olive oil
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar

1 tsp kosher salt
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 C sliced sun-dried tomatoes, packed in oil (I used some cherry tomatoes that I had dried)
2 (14.5 oz) cans diced tomatoes, undrained (I used fresh tomatoes out of the garden approx. 15-20)
1 (14oz) can chicken broth
3 oz cream cheese (can use light)
optional: 1/2 tsp red pepper flakes

Optional: Parmesan cheese and fresh basil for garnish

Place oil in a large saucepan over medium heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often. Add sun-dried tomatoes, canned or fresh tomatoes, chicken broth, sugar, salt, pepper, oregano and basil. (If you're adding red pepper flakes, add them now). Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes. Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth. You could also add cream cheese directly to the pot and use an immersion blender to combine. Add additional salt and pepper to taste. (Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.)

Deam Duna (Creamed Tuna)

This is an inexpensive dish to make and fast. Creamed Tuna

1\4 C.butter or margarine

2 slices American cheese

1\4 C. flour

2- 6oz.cans tuna

Milk

Salt and pepper to taste

In large saucepan, melt butter, whisk in flour and allow to cook until slightly browned. Slowly add milk and whisk continually until combined in a smooth, thick sauce; continue adding milk until sauce has a thin consistency. Crumble sliced cheese into the sauce and add tuna, breaking up larger pieces with a fork. (I drained the tuna) Simmer on low until sauce thickens to desired consistency;season with salt and pepper. Serve over toast or rice.

Berry Shortbread Dreams

I got this recipe from Arica's grandma Helen. She sent it to me a few days after Garrett's Baby blessing. They are really similar to thumbprint cookies. These cookies are really popular in Argentina. They are called pepas. When Adam got home from work he ate almost all of them. Which says a lot because he mostly just likes regular chocolate chip cookies.
Berry Shortbread Dreams:
1 c. butter (no substitutes), softened
2/3 c. sugar
1/2 tsp almond extract
2 c. flour
raspberry jam
Glaze:
1 c. powder sugar
2-3 tsp water
1/2 tsp. almond extract
**When I made these I didn't even make the glaze. They are sweet and good without it.

Cream butter and sugar. Beat in extract. Gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1 inch balls and place on cookie sheet. (I just used the small cookie scoop thing). Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with jam. Bake at 350 for 14-18 mins or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Drizzle glaze over cookies. Makes about 3 dozen. (I don't remember baking them that long so watch them closely.)

Chocolate Zucchini Cake

This is Mom's recipe that she makes. It is the best one out there. Last year I didn't have this recipe so I just tried one out of a book that I have. Never again. It was no where as yummy as Mom's recipe. Many of the recipes call for nutmeg or cinnamon. I know you can leave them out but still the cake just isn't as good. Also nothing top the icing that seeps into the warm cake and keeps it moist.
Chocolate Zucchini Cake
3 eggs
2 c. sugar
1 c. oil
1/2 c. milk
2 c. grated zucchini (raw)
1 tsp. salt
2 1/2 c. flour
1 tsp soda
1/4 tsp. baking powder
1/2 c. cocoa
1 tbsp. vanilla
Combine ingredients and pour on greased floured cookie sheet with sides. Bake about 25 mins. at 375.
Icing
1 cube margarine
4 tbsp. cocoa
6 tbsp. cream or canned milk
Bring above ingredients to boil. Add 1 lb. powdered sugar (2 1/3 cups), 1 tbsp. vanilla and 1 c. nuts. Spread on warm cake.

Veggie Lasagna

So this is really the only lasagna I make these days because it's my mom's and I can remember it in my head. I need to find a meat one. Jordan likes it so you know that it's gotta be good even though there is no meat in it. (shocking I know)

9 Lasagna noodles
1 jar spaghetti sauce (I like the four cheese classico)
shredded mozzarella cheese on top (3/4 cup)

Filling:
1 1/2 big carrots grated
1 pkg frozen chopped spinach (defrosted and water squeezed out of it)
1 small carton of large curd cottage cheese
1-2 eggs (1 if large, 2 if medium)
2 tsp salt and pepper
1 Tbsp marjoram
1 1/2 c. shredded mozzarella cheese

cook noodles. Mix filling in large bowl. Layer 9x13 pan with 3 large spoonfuls of sauce, spread around on bottom of pan. Put 3 noodles, then layer sauce again. Put down 1/2 of filling, spread out. Layer 3 more noodles, sauce, rest of filling. Put final 3 noodles, sauce, and top with cheese.

Bake at 350 for 30-40 minutes or until bubbling. Goes great with garlic french bread.

Banana Bars

Next time you have some bananas that are getting too ripe try these. I remember one time going to the mission home and Sister Hutchison gave us banana bars. This isn't the same recipe but it brings back good memories. They taste just as good here in Utah as I remember them tasting in Santa Fe, Argentina.
Banana Bars
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
2-3 mashed ripe bananas
2 cups flour
1 tsp baking soda
1/2 tsp salt
Preheat oven to 350. In a large bowl, cream together butter, sugar and eggs. In a seperate bowl, mash the bananas. Add the mashed bananas, vanilla and sour cream. Combine. Mix the dry ingredients together and then add to the banana mixture.
Pour into a greased jelly roll pan. Bake for 20-25 minutes. It will be just as light as the unbaked mixture.
Top with a cream cheese frosting when cooled.

Frosting:
1 8 oz pkg cream cheese
1 cube of butter
2 tsp vanilla
4 - 5 cups powdered sugar (I used 4)
Mix together butter, cream cheese and vanilla.
Add powdered sugar until it reaches the consistancy you like.

Shredded BBQ

I just wanted to post one more shredded BBQ beef recipe that is similar to the sweet pork. This recipe reminds me of a meal that was brought to us when Ashlyn was born. It is simple to make, tasty and it freezes well. I love having it for left overs or to send with Adam for lunch. I freeze some and then when I am ready to use it I just put it in the fridge the night before or I have even put it in the crock pot frozen. If you reheat it in the crock pot just be careful not to let the meat dry out. It makes great sandwiches or serve it over rice.
Shredded BBQ
3-4 lb. chuck roast *also great with pork roast or chicken
1 C. ketchup
3 T. Dijon mustard
2 T. Worcestershire sauce
1 T. balsamic vinegar
½ C. brown sugar
2 T. hot sauce
1 t. garlic powder
1 t. lemon pepper
½ t. ground ginger
1 t. salt
½ t. black pepper

Rinse and pat dry your meat. Place it in a large crock pot. Season with salt and pepper. In a mixing bowl combine the rest of the ingredients. Pour over meat in crock pot. Cook on high for 3-4 hours or on low for 4-6 hours. When the roast is done, remove it from the crock pot and shred. Return the shredded meat to the crock pot and mix into the juices. Allow to cook for an additional 30 minutes with the lid off. Serve on buns or over rice.

Sweet Pork- Cafe Rio Style

I know everyone probably has this recipe but I will post it on here for a quick reference. This recipe is one Andrea shared with the family. She made it on conference weekend a while back and we have all been hooked since.
Sweet Pork:
3-5lb pork loin or pork roast
1 1/2 cans classic coke (just over 2 cups)
3/4 c sugar (I tried using 1/2 brown sugar-and like it)
7 oz can of chipolte chilies in adobo
1 tsp dry ground mustard
1 tsp heaping cumin
1 tsp minced garlic (or the equivalent of garlic powder) (I’ve left this out)

Remove the chilies from the adobo and place all ingredients in the blender. Rinse can of adobo with the coke and dip peppers in there to get the adobo sauce off them. Blend until well mixed, place pork in crock pot and pour sauce over it. Cook for 4-6 hours on high or 7-9 hours on low. Carefully turn roast over half way through. Cook in sauce until pull apart tender and then shred. Shred meat 30 mins. before ready and put back in sauce.

Cilantro Lime Rice
1 c. rice
2 c water
3 cubes chicken boullion or 1 ½ tsp. chicken base
1/2 tsp dried onion
1/4 bunch cilantro
1 tbsp oil
1 fresh lime
Cook all ingredients together then squeeze lime on before serving. Mix and fluff rice.

Creamy Cilantro Dressing
1 packet buttermilk ranch dressing powder
1 c mayo
1 c milk
1/2 bunch cilantro (can use the stems)
2 tomatillos
1/2 serrano pepper seeded
Blend in blender and let thicken. (This is always pretty runny for me. I cut the milk down once but then it tasted really salty.)

Pineapple chicken stuffed pasta

I came across this recipe and made it for dinner. The flavor combination was really good. Adam gave it 5 stars. J/K but he did really like it!!
Pineapple chicken stuffed pasta:
1 box pasta shell, cooked according to package directions
1 16 oz. can pineapple tidbits, slightly chopped
2 C. cooked shredded chicken
¼ C. chopped celery
½ C. chopped cashews
1 t. Italian seasoning
1 ½ t. salad supreme seasoning
½ C. mayonnaise
2 C. your favorite spaghetti sauce
2 C. shredded mozzarella cheese
Preheat the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Mix the chicken, pineapple, celery, cashews, seasonings and mayonnaise together in a mixing bowl. Stuff the cooked pasta shells with the chicken mixture. Top each shell with a tablespoon of spaghetti sauce. Cover with shredded cheese. Bake for 35-40 minutes or until heated through.

Honey Mustard Chicken

I got this recipe from Adam's Aunt Laurel. It is the recipe she brought to our "recipe shower." It is quick, easy, and tasty.
Honey mustard chicken:
4 chicken breasts
1 can cream of chicken soup
6 tbsp. honey
6 tbsp. mustard
1 tsp. lemon pepper
Brown chicken in oil. Before juices cook out add soup, honey & mustard. Sprinkle lemon pepper over top. Cook on low 45-60 mins. Serve with rice and broccoli. *I have never done it that way* I always just cook it in a crockpot. Just add all ingredients (don't need to brown chicken. It can even be frozen.) I do it 4-6 hours on low. Easy Sunday dinner.

Memmott Bowtie Salad

This is a good summer salad or anytime salad.. so basically it's a good salad.

Salad:

1/2 lb bowtie pasta

1/2 C. Parmesan cheese, grated

1½ C. frozen corn, fried briefly in olive oil

Green onions, sliced

Grape tomatoes

Fresh basil(can use dried)

Pine nuts(optional)

3/4 C. Olive Garden Salad Dressing

Combine all ingredients 8 hours before serving.

Olive Garden Salad Dressing

1/2 C. Mayonnaise

1/3 C. white vinegar

1 tsp. vegetable oil

2 Tbsp corn syrup

2 Tbsp Parmesan cheese, grated

2 Tbsp Ramano cheese, grated

1/4 tsp. garlic salt or 1 clove garlic minced

1/2 tsp. Italian seasoning

1/2 tsp. parsley flakes

1 Tbsp. lemon juice

Mix all ingredients in a blender until well mixed. If the dressing is a little too tangy, add a little extra sugar.

Incredible Meat Marinade

Here is a marinade that I like to use for grilling.
1 1/2 c vegtable oil
3/4 c soy sauce
1/2 c lemon juice
1/4 c worcestershire sauce
2 tsp dry mustard
2 1/2 tsp salt (I usually only put 1 tsp)
1 tsp pepper
1 1/2 tsp parsley
2 cloves garlic crushed
Mix all ingredients and marinate meat for 4-6 hours. Can also marinate veggies for shish-kabobs. Marinates 2 lbs chicken or beef.

Sweet and Sour Meatballs

This is also one of Brady's favorite meals, my kids also really like when I smash the meatballs over their rice. I got this recipe from Aunt Karen who said that her mom, our Grandma Melva, used to make this.
1 lb ground beef
1/2 c rolled oats
1 egg slightly beaten
1/3 c chopped onion
3/4 tsp salt, dash pepper
1 tsp worcestershire sauce
1/3 c milk
Combine ingredients, mix well. Form into 2" balls. (I use my small icecream scoop.) Place in casserole dish in single layer. Cover with sauce and bake 30 minutes @ 350. Serve over rice.
Sauce:
1/2 c brow sugar
1/4 c vinegar
1 tsp mustard
1/4 c BBQ sauce
1 tsp worcestershire sauce
Combine, heat and pour over meatballs.

French Vanilla Toast & Buttermilk Syrup

This is one of our favorite special occasion breakfasts, I think I might have made it once when everyone came for conference.
For the french toast:
3 eggs
1/2 c milk
1 c vanilla coffeemate
bread
Buttermilk Syrup:
1/2 c butter
3/4 c sugar
1/2 c buttermilk, or a about a tbsp of vinegar in milk
Boil (in a fairly large pan because it will bubble a lot) take off heat and add:
1 tsp vanilla
1 tsp soda, stir till frothy
It is also delicious served with fresh sliced strawberries and whipped cream.

Brady's Favorite Baked Beans

I got this recipe from a cooking class at Kitchen Kneads that mom and I went to. Brady loves it and every time we have anyone over for a BBQ he asks to make my "special" baked beans.

1 21 oz can Pork and Beans
1 onion, finely chopped
1 12 oz bottle ketchup
1 Tbsp yellow mustard
1/8 cup molasses
1/8 cup sweet gherkin juice (any pickle juice will do, I usually just use dill pickle juice)
1 tsp apple cider vinegar
salt and pepper to tase
1/2 lb bacon

Combine everything in a 2-quart casserole dish. I like to cook the bacon and crumble it before adding it so that it is less greasy, but you can add it raw or lay it across the top of the beans. Cover with lid or aluminum foil. Bake @ 350 for 1 and 1/2 hours. Remove foil for last 30 minutes of baking. Serve hot or cold.

Fried Ice Cream

I didn't get this recipe from Karen but I think it is very similar. I got this recipe a few years ago from a girl I went to school with. I had never made it but after the family reunion I decided to make it. It is very SWEET. You may want to make your own adjustments to fit your liking. I personally think next time I make it I may decrease the brown sugar by 1/4 cup and mix in a bit more rice crispies (which might require more butter). Here is the original recipe:

Fried Ice Cream

3 c. rice crispies

1 1/2 c. brown sugar

1 c. coconut

1 cube butter

Melt butter and add brown sugar. Mix in other ingredients. Put 1/2 in 9 x 13 pan. Spread 1/2 gallon of vanilla ice cream on top and sprinkle remaining mixture on top. Freeze.

*I tried it like this but I think next time I will just have them seperate. (I like to be able to choose my topping to ice cream ratio. Maybe it comes from working at Caspers!!)

Freezer Jam

From My Grandma: We'll have to be stingy on the Rasp. jam this year... $23- $32 a flat is for special occasions only!

3 c. crushed berries
5 c. sugar

stir together let stand 20 min.

1 pkg pectin
1 c. water

Boil 1 min.
Put pectin mixture into berries and stir 2 min.
let stand 24-48 hours. Put in containers and freeze.

Lemon Chicken & Rice

This is one of my all-time favorites from my mom:

Makes for 4-6 people
Takes about 1 hour total cook and prep time.

Rice

1 lb mushrooms, sliced
1 bell pepper, sliced
1/2 bunch green onions, sliced in 2 inch pieces
1 lb chicken breast, cut in cubes

Broth mixture:
2 Tbsp corn starch
1 lemon, juiced and zested
1 can chicken broth
3 Tbsp soy sauce

Cook chicken and green onions until chicken is done. Season with salt and pepper.
Transfer to plate.
Cook mushrooms and green peppers on med heat until tender (7 min.) Add chicken mixture and broth mixture. Simmer until sauce thickens a little(10 min.).

Serve with rice. Enjoy!

Memmott Bowtie Salad

This recipe is from Mom.

Salad:

1/2 lb. bowtie pasta

1/2 c. parmensan cheese, grated

1 1/2 c. frozen corn, fried briefly in olive oil

Grape tomatoes

Fresh basil (can use dried)

Pine Nuts

Green onions, sliced

3/4 c. Olive Garden Salad Dressing

Combine all ingredients 8 hours before serving.

Olive Garden Salad Dressing:

1/2 c. mayonnaise

1/3 c. white vinegar

1 tbsp. vegetable oil

2 tbsp. corn syrup

1/2 tsp. Italian Seasoning

1/2 tsp. parsley flakes

2 tbsp. parmesan cheese, grated

2 tbsp. romano cheese, grated

1/4 tsp. garlic salt or 1 clove minced garlic

1 tbsp. lemon juice

Mix all ingredients in a blender until well mixed. If the dressing is a little too tangy, add a little sugar.

Blender pancakes

2 c. milk
1 Tbsp. lemon juice
2 eggs
1 tsp. baking soda
3 Tbsp. veg. oil
4 Tbsp. sugar
2 c. flour
1/4 tsp. salt
Mix in blender until smooth. Pour on hot griddle.

Color burst cupcakes

I got this recipe off of studio 5.

CREAM CHEESE VANILLA CUPCAKES (or cake)

8 ounces cream cheese, softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1 t. vanilla
In a large bowl combine the cream cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix, water and vanilla and mix until smooth, about 3 minutes. If you want to divide batter into different bowls and dye with Wiltons icing color. It needs to be professional food coloring or the color will bake out. Fill 24 muffin cups to just below the rim and bake 350, about 18 to 20 minutes.

VANILLA BUTTER CREAM FROSTING

1 C. butter softened (2 sticks)

2 lb. powdered sugar

1/4 + C. milk

1-2 t. vanilla

In a mixing bowl combine the butter, vanilla and powdered sugar. Mix, starting slow, until somewhat combined.

Start by adding 1/4 C. milk and mix. Slowly add more milk, one or two tablespoons at a time, until the frosting reaches your desired consistency. **This makes a lot of frosting. Can be halved.