Chicken Salad Sandwiches

Credit: Lori Frost

Ingredients:

• 3 cans of cooked chicken breasts {like you find tuna in, except bigger!}
• 2 c seedless grapes, sliced
• 1 c mayonnaise
• 1 t salt
• 4 T sugar
• 1 1/2 t curry powder
• 1 c roasted almonds, sliced {or cashews... nuts are optional}
• Bread or croissants
  

Directions:

1. Open and drain the canned chicken. Empty into a large bowl and finely shred with a fork. This is an important step!
   
2. Add the sliced grapes to the chicken and mix around. Make sure this balance of chicken and grapes is enough for you... we like lots of grapes in ours.
3. In a smaller bowl, combine the mayonnaise, salt, sugar, and curry powder. Mix well and pour over the chicken mixture. Mix until well coated.
4. Place in the refrigerator for 30+ minutes to allow all of the flavors to blend together. {If you can't let it chill before eating, it'll still be delicious, so don't worry.}
5. When you're ready to eat, make each sandwich by taking the bread and generously spreading on chicken salad, then sprinkling the almond pieces on top, and placing the other piece of bread on top. :) Mmm...

*This is often served at wedding receptions, bridal and baby showers, etc. We love it ANYTIME, though.

Teriyaki Chicken and Rice

Credit: Chelsea Bennett

Ingredients:

• 3 boneless, skinless chicken breasts
• 1/2 c teriyaki sauce of coice
• 1/2 c gourmet sauce
• Rice, prepared

Directions:

1. Cook chicken in Pam sprayed frying pan. Once cooked, cut chicken into 1" slices.
2. Carefully wipe down your pan. Combine the sauces in the pan and add the sliced chicken.
3. Heat through and serve over individual rice bowls. Feel free to add steamed broccoli, mandarin oranges, and cashews to the mix!
   

Cream Cheese Chicken

Credit: Amber Wardell

Ingredients:

• 3-4 boneless, skinless chicken breasts
• 1 (8 oz) package cream cheese, cubed
• 1 packet Food Seasons Italian dressing mix
• 1 can cream of chicken soup
• Frozen broccoli {regular or steam-able}
• Rice
  

Directions:

1. Place chicken in crock pot.
   
2. Layer on top in this order: cubed cream cheese, 1/2 Italian dressing packet, cream of chicken soup, 1/2 Italian dressing packet.
3. Cover and cook 3-4 hours on low heat, mixing sauce about 2 hours into it {you'll be fine if you can't mix it around 2 hours into it... just go ahead and leave it cooking}. Before serving, divide chicken into smaller pieces and add broccoli.
4. Prepare rice and eat!!

Note: If you add broccoli, you can use the frozen kind by putting it in an hour before you're ready to eat. If you get the steam-able broccoli, just follow the directions on the package and mix in the steamed broccoli before serving.

Fancy Fettuccine Alfredo (fancier than my other recipe...)

Credit: Kevinandamanda.com

Ingredients:

• 1 lb linguine noodles
  
• 1 tbsp salt
  
• 1 scant cup chicken broth
  
• 2 cups heavy whipping cream
  
• 1 cup grated parmesan cheese
  
• 2-3 cloves minced garlic
  
• 2 tbsp cornstarch
  
• 1/2 tsp salt
  
• 1/2 tsp pepper
  
• 8 basil leaves, chiffonaded
  
• 1 tbsp fresh parsley, chopped

Directions:

1. Add 1 tbsp of salt to a large pot of water and bring to boil. Boil noodles according to package.
   
2. Then, in a medium saucepan, heat chicken broth over medium high heat, bringing to a boil. Reduce heat to medium.
3. Stir in heavy cream, cornstarch, and garlic. Bring to a soft boil and stir for one minute. Reduce heat to low.
4. Add Parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors.
5. Just before serving, chop fresh herbs and stir into Alfredo sauce. Serve sauce over pasta and add chicken if desired! {We usually grill chicken for one meal and then use the extra grilled chicken for this meal... so good!}

Note: This meal is great for entertaining. It makes A LOT and since it's not the healthiest meal ever, you probably won't want to heat up and eat the leftovers... it gets a little greasy like Olive Garden's Alfredo would. :)

Chicken Tacos

Credit: Amber Wardell

Ingredients:

• 3-4 boneless, skinless chicken breasts
• 1 packet taco seasoning
• 2 cups salsa of choice
• Toppings {cheese, sour cream, etc.}
  

Directions:

1. Place chicken in crock pot.
2. Mix salsa and taco seasoning together and pour over chicken to cover.
3. Replace lid on crock pot and cook on low 4 hours. Check to see if you need to add any water during cooking.
4. Shred chicken and serve with flour tortillas {I prefer to buy the uncooked tortillas from Sam's or Costco and probably will for the rest of my life!} and any other toppings you'd like... cheese, sour cream, guacamole, lettuce, tomatoes, cilantro, etc.
   

BBQ Chicken

Credit: Brandel Family

Ingredients:

• 4 boneless, skinless chicken breasts {frozen or fresh-- either one will work!}
  
• 1 cup BBQ sauce of choice
• 1/2 can of jellied cranberry sauce

Directions:

1. Heat oven to 350 degrees. Place chicken in a 9x13 pan. You can adjust the amount of chicken that you need as long as it will all fit nicely in the pan!
2. Mix together BBQ sauce and cranberry sauce until it's a fairly smooth consistency. {I use a small hand mixer/puree machine, but you could use a fork if you need to!}
   
3. Pour BBQ sauce mixture over the chicken to cover. If there's not enough, mix up a little more sauce. Luckily this recipe will be delicious no matter what. It's not science at all!
4. Bake uncovered for 1 hour. Voila!

**I also bake some potatoes at the same time. It makes a perfect meal! Just wash, scrub, poke, and wrap up some small- to medium-sized yellow potatoes in foil. Put them on the same rack as your 9x13 pan and bake for 60-75 minutes. You'll want to pop these in before you start on the chicken for it all to be done around the same time.

Prize Winning Banana Bread

Credit: Krumkake {at GroupRecipes.com}

Ingredients:

½ cup butter, softened
¼ cup vegetable oil
1 cup white sugar
½ cup brown sugar
2 eggs
1½ cups mashed ripe bananas (3 medium well-ripened bananas)
½ cup sour cream
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
additional brown sugar for top of batter

Directions:

Mix together butter, oil, sugars, and eggs. Don't worry about overmixing these ingredients-- get them all well blended!

Add mashed bananas, sour cream, and vanilla, stirring together well.
In separate bowl, combine flour, baking soda, and salt. Stir into batter, being careful not to overmix.

Pour into 1 greased large loaf pan until it is 2/3 full. If you run into the same situation I did, there will be extra batter! Find a smaller loaf pan to make a mini-loaf or opt to use 3 small loaf pans instead of 1 large loaf pan (3 of the 7 3/8 x 3 5/8 inch loaf pans should work). Get creative with your extra batter-- you could easily make muffins for those who aren't as patient and want to decrease their wait time for the main loaf of banana bread. :)

No matter what you choose to do, make sure to sprinkle additional brown sugar generously over the top of the batter, using your hand to gently pat some of it into the batter. Mmm... I hope your mouth is starting to water! It's so delicious.

Bake at 325 degrees: large loaf pan for about 1 hour, smaller loaves for about 45 minutes. Check the loaves early on with a toothpick and to make sure the top isn't getting too brown. If it's brown enough and you still have cook time remaining, cover it with foil {works like a charm...}.

Allow bread to cool in pans for 5-10 minutes, then run a sharp knife around the edges, tap the pan on the counter several times to release the bread from the bottom of the pan, and release loaf onto a wire rack to cool completely.

Chewy Caramel Popcorn

Credit: Sister Martin

Ingredients:

• 1 cup margarine
• 2 cups brown sugar, packed
• 1 cup Karo syrup
• 1 tsp baking soda
• 2-3 tsp vanilla
• 1 cup popcorn kernels, popped and filtered for "duds"
• candy thermometer
  

Directions:

Melt margarine on stove top in LARGE pot. Add brown sugar and Karo syrup. Cook patiently and slowly to 234-236 degrees F (try to get above 230 and below 240 on the candy thermometer). Remove from stove. Add vanilla and baking soda. Stir quickly-- the batch will double or triple in size! Pour over popcorn and mix to coat. Yum!! You can also form the popcorn into balls if you'd like.

Dinner Rolls (Milk Bread Recipe)

Credit: Betty Crocker's Cookbook {from Summer Hornstein}

Ingredients:

• 3 1/2 to 3 3/4 cups all-purpose flour
• 1/4 cup sugar (with 1 Tbsp of it set aside)
• 1/4 cup butter
• 1 tsp salt
• 1 package yeast (2 1/4 tsp)
• 1/2 cup warm water (approx. 110 degrees)
• 1/2 cup very warm milk
• 1 egg

Directions:

Mix water and yeast along with 1 Tbsp of sugar that was set aside. Let sit for about 10 minutes until yeast bubbles and mixture doubles in size.

In a separate bowl, mix the very warm milk, butter, and remaining sugar. Add to water/yeast mixture. Then add egg and mix.

Next, combine flour and salt; add to mixture of wet ingredients. Mix well, then knead by hand for 5-10 minutes. Lightly line a bowl with oil and place dough in the bowl, turning once to coat. Cover lightly with Pam-sprayed plastic wrap. Let rise 30-60 minutes, or until dough has doubled in size.

Shape dough into rolls (crescent shape works wonderfully!!) and let rise another 15-30 minutes. Bake at 375 degrees in preheated oven for 12-15 minutes. Makes about 15 rolls.

Fresh Fruit Dip

Credit: Suzy Mondragon

Ingredients:

• 1 (8 oz) pkg cream cheese, softened
• 1 jar marshmallow creme
• 2-3 Tbsp pineapple juice

Directions:

Mix all ingredients together until well blended. Serve with fresh fruit!

*Note: you can also use crushed pineapple, zest of a lemon or an orange, etc. depending on the flavor and texture desired.

Award Winning Soft Chocolate Chip Cookies

Credit: Debbie Borsick (Albertson's Online Recipes)

Ingredients:

• 4 1/2 Cups flour
  
• 2 tsp baking soda
  
• 2 Cups butter, softened
  
• 1 1/2 Cups packed brown sugar
  
• 1/2 Cup white sugar
  
• 2 (3.4 oz) packaged instant vanilla pudding mix... or other flavor, if desired
  
• 4 eggs
  
• 2 tsp vanilla extract
• 4 Cups semi-sweet chocolate chips
• 2 Cups chopped walnuts (optional)
  

Directions:

1. Preheat oven to 350 degrees. Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Peanut Butter Granola Bars

Credit: Martha Stewart

Ingredients:

• 1 large egg white


• 1/2 cup old-fashioned oats


• 1/2 cup dried cranberries


• 1/2 cup sliced almonds


• 1/4 teaspoon salt


• 1/2 cup natural peanut butter or almond butter


• 1/2 cup light brown sugar


• 3 tablespoons vegetable oil


• 1/2 teaspoon ground cinnamon

Directions:
1. Preheat oven to 300 degrees. Line an 8-inch square baking pan with 2 crisscrossed rectangles of parchment paper, leaving a 2-inch overhang at 2 opposite ends.

2. In a large bowl, combine oats, almonds and cranberries.

3. In a small saucepan, whisk together oil, brown sugar, peanut butter, cinnamon, salt and 1 tablespoon water over low heat until sugar has dissolved, about 5 minutes. Let cool slightly; whisk in egg white.

4. Pour over oat mixture; stir until moistened. Spread evenly in bottom of pan; smooth top.

5. Bake until top is firm, about 30 minutes. Let cool 10 minutes. Lift out of pan, using paper as handles. Let cool completely, cut into bars with serrated knife.

Big Crescent Rolls

Credit: Sue Cornwall (www.suesfood.blogspot.com)

Ingredients:

• 3 1/4 Cup very warm water
  
• 2 TBS yeast
  
• 1/2 Cup oil
  
• 3/4 Cup sugar
  
• 3 Eggs
  
• 1 TBS salt
  
• 8-10 Cups flour
  
• melted Butter

Directions:

In mixer sprinkle yeast over water and dissolve. Add four cups flour and mix. Combine oil, sugar, eggs and salt in another bowl. Add to flour mixture and mix 2 minutes. Add remaining flour until dough pulls away from sides. Knead 8 minutes. Pour 1 TBS oil in bottom of large bowl and add dough, turning in oil. Cover with plastic and rise 1 1/2 to 2 hours. Divide into 4 pieces. Roll in circle and cut into 12 wedges. Roll each triangle into crescent shape. Let these rise 1 1/2 hours covered with towel. Bake at 350 for 12 minutes and brush with butter when they are golden brown. Can half or quarter this recipe.

Grilled Marinated Fish with Tropical Salsa and Coconut Rice

Credit: Emeril Lagasse (The Food Network)
Note***this recipe is intense, but very worth the effort-- yum!

Ingredients:

• 1/2 cup sliced yellow onions
  
• 1/4 cup olive oil
  
• 2 tablespoons orange juice
  
• 2 tablespoons lime juice
  
• 2 tablespoons fresh cilantro
  
• 5 cloves garlic, smashed
  
• 1 teaspoon salt
  
• 1 teaspoon cumin
  
• Pinch cayenne
  
• 4 (6 to 8-ounce) troll-caught mahi mahi fillets, skin on -- Other fish or chicken work, too
  
• Coconut Rice, recipe follows
  
• Tropical Salsa, recipe follows
  
• Toasted coconut flakes, garnish
  
• Chopped cilantro, garnish

Directions:

In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.

Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.

Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.

Coconut Rice:

Ingredients:

• 1 cup coconut milk
  
• 1 1/2 cups water
  
• 1 teaspoon salt
  
• 3/4 teaspoon sugar
  
• 1 cup long grain white rice
  
• 3 tablespoons chopped fresh cilantro

Directions:

In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes.

Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.

Tropical Salsa:

Ingredients:

• 1 ripe mango, peeled, seeded, and diced
  
• 1 ripe avocado, peeled, seeded, and diced
  
• 1/2 cup diced fresh pineapple
  
• 1/4 cup minced red onions
  
• 1/4 cup minced red bell peppers
  
• 3 tablespoons chopped fresh cilantro
  
• 1 tablespoon fresh lime juice
  
• 2 teaspoons minced jalapeno
  
• 1 teaspoon minced garlic
  
• Pinch salt

Directions:

Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.

Shredded Beef for Tacos

Credit: Allrecipes.com

Ingredients:

• 1 (4 pound) frozen rump roast
• 1 cup chicken broth/stock
• 2 (7.75 ounce) cans Mexican style hot tomato sauce (I used El Pato)
• 3 tablespoons crushed garlic
• salt and ground black pepper to taste
• 1 bunch green onions, chopped
• 1 cup chopped fresh cilantro

Directions:

1. Place the frozen roast in the slow cooker. Pour the chicken broth and Mexican style hot tomato sauce over the top. Season with garlic, and salt and pepper to taste.

2. Cover, and cook on Low for 9 hours. When done, the roast should shred easily with a fork. Shred the roast into the juices, and mix in the chopped green onions and cilantro.

Makes 10 servings. (I used 1 lb. of brisket instead and cut the recipe to 1/4 and it turned out great! Or you could have lots of yummy leftovers.)

Easy Chicken & Rice

Credit: Jenn Eastman

Ingredients:

• 1 can cream of mushroom soup
• 1 can chicken gumbo soup
• 1/2 C milk
• 5 pieces of chicken
• 1 1/3 C minute rice
• 1 package dry onion soup mix

Directions:

Mix soups, milk, and rice in bowl. Transfer to large, greased casserole dish. Lay chicken skin side up on top of mixture. Sprinkle with onion soup mix. Cover with foil or lid. Bake at 325 for 2 hours.

Pumpkin Chocolate Chip Cookies

Credit: Jenn Eastman

Ingredients:

• 3/4 C butter
• 2 eggs
• 2 tsp vanilla
• 2 C sugar
• 1 small can pumpkin
• 3 3/4 - 4 C flour
• 1 tsp salt
• 2 tsp ginger
• 2 tsp nutmeg
• 2 tsp cinnamon
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• chocolate chips

Directions:

Preheat oven to 375. Cream butter, eggs, vanilla, and sugar. Add can of pumpkin. Mix well. Add all dry ingredients. Stir in chocolate chips. Bake at 375 for 12 minutes.

Pizza Dough

Credit: Sue Cornwall (www.suesfood.blogspot.com)

Ingredients:

• 3 C warm water
• 2 Tbsp yeast
• 6 tsp sugar
• 3 tsp salt
• 6 Tbsp oil
• 6 C flour
  

Directions:

Mix the above ingredients and knead for 8 minutes. Let rise 35-40 minutes. Fit into pizza pans and let it rise slightly. Makes enough dough for 3 pizzas (it makes really thick crust so adjust according to your liking).

Banana Chocolate Chip Muffins

Credit: Kristen Monson (from Amber Wardell)

Ingredients:

• 6 ripe bananas, mashed
• 1 1/2 C sugar
• 2 eggs
• 1 C melted butter
• 3 C flour
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 tsp baking powder
• 1 tsp vanilla
• 1 C semi-sweet chocolate chips
• 1 C milk chocolate chips

Directions:

Preheat oven to 375. Mash bananas; add sugar, butter, eggs, and vanilla. Mix well. Add all dry ingredients (don't overmix). Stir in chocolate chips. Place muffin liners in muffin pans. Pour batter, filling each cup 2/3 full. (Optional: sprinkle 1 tsp sugar on top of each muffin.) Bake at 375 for 18-22 minutes. Makes approximately 24 muffins.

Serving Up Salmon

Credit: Jamie Huish Stum (and family)

Technique #1

Ingredients:

• Salmon
• Olive Oil
• Salt and Pepper
• Lemon Pepper

Directions:

Put fish on foil lined baking sheet, heat oven to Broil. Drizzle olive oil over the whole fish, then sprinkle salt, pepper and lemon pepper generously on top. Broil 10-12 min. until fish is flaky and not gooey in the middle. Don't overcook! It will keep cooking for about 90 sec. after you take it out.

Technique #2

Ingredients:

• Salmon
• Butter
• Johnny's Seasoning
  

Directions:

Put fish on foil lined baking sheet, heat oven to Broil. Spread butter over fish, sprinkle Johnny's Seasoning on top. Broil 10-12 min.

Technique #3

Ingredients:

• Salmon
• 1/2 C mayonnaise
• 2 T regular mustard
• 1 tsp Italian seasoning
  

Mix mayonnaise with regular mustard. Stir in Italian seasoning. (All measurements are approximate; you can do more or less of either depending on how strong you like the dill taste.)
Put fish on foil lined baking sheet, heat oven to 350 degrees. Pour mixture over top of fish. Extra is always yummy if it spills on the sides a bit! Cook fish for 30 min. and enjoy! The sauce makes a kind of baked crust on top-- it is so good.

Ideas for sides:
red potatoes, asparagus, spinach salad

Fruit Smoothies

Credit: Lori Frost

Ingredients:

• 1 cup orange juice
• 1/2 cup frozen fruit of choice
• 3 scoops sherbet (orange or raspberry are delicious)

Directions:

Pour juice into blender. Add frozen fruit; then scoop sherbet on top. Blend thoroughly until desired consistency (add more orange juice or water to thin; add more sherbet or fruit to thicken).

Flavor Ideas:

1. For a smoothie with a "kick," try: orange juice, orange sherbet, blueberries, pineapple, and peaches.
2. For a "smoother" smoothie, try: orange juice, raspberry sherbet, bananas, and strawberries.
3. For another taste, try substituting apple juice for orange juice and use frozen vanilla yogurt instead of sherbet. Ex: apple juice, frozen vanilla yogurt, and pineapple -- along with 2 Tbsp. coconut milk -- makes a great pina colada smoothie. Or, apple juice, frozen strawberry yogurt, strawberries, and bananas makes a great strawberry banana smoothie.

Healthy Idea: Just replace sherbet with your flavor of yoplait light yogurt. This changes the texture just a bit, but it still has a delicious flavor! 3 ingredients: yogurt, frozen fruit, and orange juice. It's as easy as that!

Simple Crusty Bread

Credit: "Artisan Bread in Five Minutes a Day," by Jeff Hertzberg and Zoe Francois

Ingredients:

• 1 1/2 Tbsp yeast (... remember: 1 Tbsp = 3 tsp, so 1/2 Tbsp = 1 1/2 tsp)
• 1 1/2 Tbsp kosher salt
• 6 1/2 cups unbleached, all-purpose flour + more for dusting dough
• Cornmeal

Directions:

1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

2. Bake at this point or refrigerate, covered, for as long as 2 weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a round top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.

4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour 1 cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

Makes 4 loaves.

Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack. Bake as directed above, until well browned.

Tony Roma's Potato Soup

Credit: Jenn Eastman (and www.topsecretrecipes.com)

Ingredients:

• 2 Cups Chopped Potato (baked and cooled)
• 3 Tbs. Butter
• 1C Diced White Onion
  
• 2 Tbsp. Flour
  
• 4 C. chicken broth
  
• 2 C Water
  
• ¼ C Corn Starch
  
• 1 ½ C instant mashed potato
  
• 1 t Salt
  
• ¾ t Pepper
  
• ½ t basil
  
• 1/8 t thyme
  
• 1 c Half & Half
  

Garnish:

• ½ C Cheddar Cheese
• 2 Diced Green onions (only green part)
• ¼ C cooked bacon bits

Directions:

Bake potatoes. Skin and scoop out insides. Dice.

Melt Butter in saucepan. Add White Onion and sauté. Add flour and stir well. Add Chicken broth, water, cornstarch, Instant potatoes, and the spices. Stir and bring to a boil. Simmer for 5 minutes. Then, add the diced potatoes and half & half, only simmering for 15 minutes. Garnish bowls separately when serving.

Vanishing Oatmeal Date Cookies

Credit: "Jet" Watkins

Ingredients:

• 1 cup margarine, softened
• 1 cup brown sugar, packed
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 3 cups oats (either quick or old fashioned)
• 1 cup chopped dates
• 1/2 cup chopped nuts
• Powdered sugar
  

Directions:

Heat oven to 350. Beat together margarine and sugars until creamy. Add eggs and vanilla and beat well. Add combined flour, soda, cinnamon, and salt. Mix well. Stir in oats, dates, and nuts. Mix well. Drop by rounded tablespoon, roll in powdered sugar, and place on un-greased cookie sheet. Bake 10 minutes, give or take-- until golden brown. Cool 1 minute. Remove to wire rack. Makes about 4 dozen.

Shan's Dark Chocolate Cake

Credit: Shannon Cornelius

Ingredients for Cake:

• ½ c. natural cocoa powder
  
• ½ c. boiling water
  
• 2 ¼ c. all-purpose flour
  
• 1 ½ tsp. salt
  
• ¾ c. unsalted butter—room temperature
  
• 1 ¾ c. sugar
  
• 1 tsp. vanilla extract
  
• 2 large eggs
  
• 1 ½ c. sour cream

Ingredients for Frosting:

• 6 ounces dark chocolate—chopped
  
• 2 Tbsp. water
  
• ¾ c. sugar
  
• 4 large egg yolks
  
• ¾ tsp. vanilla extract
  
• 1 cup unsalted butter—cut into 16 pieces, at room temperature
  
• Grated dark chocolate (optional)

Directions for Cake:

1. Position a rack in the middle of the oven and preheat to 350 degrees Fahrenheit. Butter and flour two 9 inch cake pans.
2. Whisk together the cocoa and the boiling water in a small bowl until smooth.
3. In a medium bowl, whisk together the flour, baking soda, and salt.
4. Beat the butter, sugar, and vanilla with an electric mixer on medium speed in a large deep bowl until well blended—the mixture will be dry. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and beat in the flour mixture alternately with the sour cream, beginning and ending with the flour, just until well blended. Add the cocoa mixture and blend well. Divide the batter evenly between the prepared pans.
5. Bake for 40 minutes, or until a wooden pick inserted near the center comes out clean. Cool the cakes in the pan on wire racks for 20 minutes, then invert the cakes onto the racks and remove pans. Cool cakes completely before frosting.

Directions for Frosting:

1. Melt the chocolate with the water in a double boiler, set over about 1 ½ inches of simmering water, whisking until smooth. Transfer to a large deep bowl.
2. Heat the sugar with the egg yolks in another heatproof bowl over the same saucepan of simmering water, whisking constantly for about 4 minutes, until the sugar is dissolved and the mixture is warm to the touch. Whisk the sugar mixture into the chocolate mixture, add the vanilla, and beat with an electric mixer on high speed for 3 minutes, or until the mixture has cooled to room temperature. Beat in the butter one piece at a time, beating until smooth after each addition.
3. Refrigerate for 30 minutes before frosting the cooled cake.
4. Top cake with chocolate shreds (optional).
5.Chill cake before serving.
(Courtesy of Luscious Chocolate Desserts!)

"Insanely Moist" Pumpkin Bread

Credit: Ashley Jernigan

Ingredients:

• 4 c. flour
  
• 3 c. sugar
  
• 2 tsp. baking soda
  
• 1 1/2 tsp. salt
  
• 2 tsp. baking powder
  
• 1 tsp. cinnamon
  
• 1 tsp. nutmeg
  
• 1 tsp. allspice
  
• 1/2 tsp. ground cloves
  
• 1 c. oil
  
• 1 big can pumpkin
  
• 2/3 c. cold water
  
• 4 eggs

Directions:

Bake @ 350 for 1 hour. Bon appetit! (Makes 3 "insanely moist" loaves.)

Lemon Jello Cake

Credit: Grandma "Jet" Watkins

Ingredients:

• 1 small pkg lemon Jello

• 1 cup hot water

• 4 eggs

• 1 pkg lemon cake mix

• ½ cup melted margarine

For icing:

• 1 ½ cups powdered sugar mixed with...

• ½ cup lemon juice

Directions:

Dissolve contents of Jello package in 1 cup hot water. Let cool. In mixing bowl, beat eggs. Add cooled Jello mixture and lemon cake mix alternately until blended. Then, stir in melted margarine. Pour into greased 9 x 13 pan and bake at 350 for 45 minutes. When done, puncture several times with a fork. Pour on icing while cake is hot.

Brownie Tarts

Credit: BYU Ward

Ingredients:

• 1 package chocolate fudge cake mix

• ½ cup melted butter

• 1 egg
• Fresh raspberries, strawberry slices, or chocolate sprinkles
  

For Mousse Filling:

• 1 small package instant chocolate pudding mix (4 oz. box)

• 1 cup half and half

• 1 container frozen whipped topping (8 oz.), thawed

Directions:

Heat oven to 325. Combine all ingredients and mix well. Use fingers to form small balls of dough and press into mini muffin pans, filling half full. Bake for 10-12 minutes until the edges are set. Remove from oven and use an inverted pop bottle or water bottle cap to make indentations while the cups are still warm. Let cool in pan until set. Remove from pan and cool completely before piping mousse filling into each cup. Top each tart with a fresh raspberry, strawberry slice, or chocolate sprinkles.

For mousse filling: Whisk together pudding and half & half. Stir in a few Tbsp whipped topping to lighten mixture, then fold in remaining topping.

Fettuccini Alfredo

Credit: Jan Wilson (Frost Family Recipes)

Ingredients:

• 1 Tbsp margarine

• 2 cloves minced garlic

• 1 Tbsp flour

• 1 ¼ cups milk

• ¼ cup cream cheese

• 1 cup grated parmesan cheese, plus ½ cup

• 1 box fettuccini noodles, cooked and drained

Directions:

Melt margarine over med or med-low heat. Add garlic. Stir in flour. Gradually add milk while stirring with a whisk. Cook 8 minutes or until thick and bubbly. Stir in cream cheese. Add 1 cup parmesan cheese. Stir until cheeses melt. Toss with cooked fettuccini noodles and top with ½ cup grated parmesan cheese, fresh parsley, and pepper.

Peach Pie

Credit: Lauren Anderson

Ingredients:

• 1 cup sugar
• 3 Tbsp cornstarch
• 1 cup water
• 1 stick butter
• 1 tsp almond extract
• 5-6 large peaches cut up without peel
• 2 prepared pie crusts

Directions:

Stir together sugar, cornstarch, and water. Boil until thick and clear (about 10 minutes-- it should barely drip from spoon). Remove from heat. Add remaining ingredients. Place in 2 pie crusts. Put in fridge for about 30 minutes. Yum!