Tomato Chicken

From Jenny's Recipe Group

Chicken breasts
1 or 2 cans of tomatoes (any kind you like, Italian works well)
Mozzarella Cheese, shredded
Ricotta Cheese (optional)
Garlic powder
Basil leaves

Spray baking pan and put chicken breasts in. Spread a small amount of ricotta cheese on each chicken breast. Dump the whole can of tomatoes over top, use two cans if making a large amount. If using plain tomatoes you may want to add more herbs and spices. Spread Mozzarella cheese on top. Sprinkle with garlic powder and basil leaves. Bake in oven for about 30-40 minutes at 375 or until chicken is cooked all the way through.
Serve over rice, pasta or just with a side salad and bread.

Parmesan Chicken

From Jenny's Recipe Group

6 chicken breasts
1 c. mayo
2/3 c. Parmesan cheese
lemon juice
bread crumbs
sliced almonds (macadamia nuts, cashews or any nut you like)

Place chicken in baking dish. Mix together mayo, Parmesan and a little lemon juice. Spread mixture over chicken breasts. Sprinkle breadcrumbs over everything, then sprinkle nuts over that. Bake for an hour at 350. Don't cover, the direct heat gives a nice golden brown color and flavor.

You can also substitute a pork loin or white fish for the chicken.

This is the recipe dad has been requesting a lot lately. Delicious.

Tuna Cakes

Tuna Cakes from Kraft Foods Magazine

2 cans (6 oz) light tuna in water, drained, flaked

1 pkg (6 oz) Stove Top stuffing mix for chicken

1 cup shredded cheddar cheese

3/4 c. water

1 carrot, shredded

1/3 c. Mayo or Miracle Whip

Mix all ingredients and refrigerate for 10 minutes to moisten stuffing. Heat large nonstick skillet on medium heat. Spray with cooking spray and add 1/3 cup scoop of tuna mixture in batches, to skillet. Flatten into patties with back of spatula. Cook 6 minutes or until golden brown, carefully turning patties after 3 minutes.

This made a really yummy lunch for me and the kids, who actually ate and liked it too!

Tortilla Soup

I wasn't sure if this one was already on here or not.
From Mom:

2-3 Chicken breasts

2 Chicken bullion cubes

1 tsp. cumin

1 tsp.chili powder

1/2 tsp. salt

1/2 tsp. pepper

2 bay leaves

1 clove garlic, minced

4oz. can chopped green chilis

1 lb. frozen corn OR 1 can corn

1 medium onion, chopped

28 oz. green enchilada sauce

13 oz. can diced tomato

1 tsp. dried cilantro OR 1/2 cup fresh, minced

1 can black, pinto or kidney beans

Boil chicken with bullion cubes 1/2 hour, then pull apart into small bite-size pieces. Simmer everything in crock pot for 2 hours. Serve with Totilla chips, shredded Cheese and Sour Cream.

Fruit Dip

From Mom:

8 oz. Cream Cheese

1 jar - 7 oz. Marshmallow cream

1 8 oz. Cool whip

Mix well and chill. Serve with fresh fruit

Cookie Salad

From Mom:

2 - 3 oz. pkg. instant vanilla pudding

2 cups Buttermilk

1 large - 16 oz container Cool Whip

Mix well and Add:

3 cans mandarin oranges, well drained

1 - 20 oz can pineapple tidbits, well drained

1 pkg Kebbler fudge stripe cookies, broken in large pieces (no other cookie will work-they get too soggy)

Mix, chill and serve OR can be served immediately if desired.

Spinach Salad

From Mom:

Dressing:

3/4 cup vinegar

1 1/2 cups oil

3/4 cup sugar

1 1/2 tsp. salt

1 1/2 Tbsp. poppy seeds

3/4 tsp. prepared mustard

Blend well in blender. Makes alot. Use only 1/2 of the dressing for this amount of greens.

Cut and put into bowl in equal amounts: 1 head of Lettuce

1/2 lb. Spinach

Add:

1/2 lb. cooked, crumbled bacon

3/4 lb. sliced fresh mushrooms

1 small sliced onion (red)

3/4 lb grated Swiss cheese

At last minute add 1 cup Cottage cheese.

Toss to coat with dressing right before serving or serve dressing separately.

Note: Does not keep well after dressing has been added.

Whole Wheat Peanut Butter Choco.Chip Cookies

Description:

Hearty homemade cookies made with whole wheat flour, peanut butter, oatmeal, and chocolate chips for an all-around great cookie treat!

Yield:

3-4 dozen cookies

Ingredients:

1 cup shortening or softened butter
1/3 cup peanut butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick oats
12 ounces (2 cups) chocolate chips

Instructions:

1. Cream butters and sugars in a large bowl. Add eggs and vanilla, stirring until smooth.
2. In a medium-sized mixing bowl, combine flour, soda, salt, and oats. Add to creamed mixture and stir to make a thick cookie dough. Add chocolate chips, mixing with hands if necessary.
3. Roll dough into 1 1/2-inch balls and place on greased cookie sheets. Press to flatten tops. Bake at 375 degrees for 10-15 minutes, until cookies are browned and cooked to your liking.

VERY Soft Sugar Cookies

These taste just like the ones you get from Cookies by Design-if you've ever been lucky enough to get those kind! :)

1/2 cup butter

1/2 cup shortening

(You can use just one cup of margarine if you prefer, but the half butter cuts down on the hydrogenated oil and the shortening keeps them really soft. They taste just as good either way though.)

Blend above with 2 cups sugar

Add 2 eggs, mix well, then add 1 cup sour cream and 1 tsp vanilla and mix well.

In separate bowl combine dry ingredients

1/2 tsp baking soda

1/2 tsp salt

4 tsp baking powder

4 1/2 cup flour

Mix in dry ingredients by thirds to wet ingredients. mix till smooth. Chill dough in fridge at least one hour. Roll out on really well floured surface. (The dough is really sticky so you have to flour the top of the dough and the rolling pin too or else they just stick to everything. Don't worry about the flour weighing them down, I use tons)

Roll out, cut into shapes and place on ungreased cookie sheet. (I use parchment paper) Bake at 350 for 10 minutes

Frosting

1/4 cup butter

1/2 tsp salt

2 tsp vanilla

3 cups powdered sugar

1/4 cup milk

1/2 tsp almond flavoring

Mix well till smooth and frost cooled cookies.

Refrigerator Rolls

I got this one from my sis-n-law Emily:

3/4 C. Warm Milk

6 T. Sugar

1 t. Salt

2 pkgs. yeast (or 2 Tablespoons)

1/3 C. melted shortening ( I have used oil, or melted butter and both have also worked)

1/2 C. lukewarm water

1 egg beaten

4 1/2 c. flour

In large mixing bowl combine milk, sugar, salt, yeast, shortening and water. Stir until yeast is dissolved. Add egg and stir. Add

2 1/2 cups of flour. Stir until smooth. Add additional flour and mix well. Place dough in oiled (pam spray) bowl and turn to coat (I just spray the top of the dough). Cover and store in fridge at least 2 hours or until needed. To use, punch dough down and cut as much as desired. Form rolls and let rise until doubled. Bake rols at 400 for 10 minutes. Dough may be stored in fridge for 10 minutes. Dough may be stored in fridge for 2-3 days.

For me it makes about 15 good sized rolls. But you could make a little each night for a couple of days.

Sour Cream Apple Pie

My mouth is watering just typing this...it's THAT good. Even if you aren't a pie person, you will NOT be disappointed.

1 cup sour cream
3/4 cup sugar
2 tbsp. flour
1/4 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1 egg
3 1/2 cups diced/sliced apples (about 2 lg apples).

Topping
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter

Beat together sour cream, sugar, flour, salt, vanilla, cinnamon and egg. Add fresh diced/sliced apples & pour into 9" unbaked pie shell. Bake at 400 degrees for 25 minutes. Removed and sprinkle with well mixed topping mixture. Bake an additional 20 minutes.
Serve warm with vanilla ice cream

Chocolate Caramel Brownie Cheesecake

Allow me to introduce you to:

• 1 (9 ounce) package brownie mix
• 1 egg
• 1 tablespoon cold water
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 1 (5 ounce) can evaporated milk
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup chocolate fudge topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
2. In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
3. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
4. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
5. Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

The only things I would change is took use HALF of a box of brownie mix & to cook it for 7-9 minutes, not 25. I also just used some store bought caramel topping & for the chocolate I made a ganache (recipe below). I would also recommend making it the day of, if possible. I made mine the night before & the brownie seemed to get a bit soggy from all the caramel.

Chocolate Ganach

Ingredients

• 9 ounces bittersweet chocolate, chopped
• 1 cup heavy cream
• 1 tablespoon dark rum (optional)

Directions

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Note* You really only need about half or less than of the ganache for the cheesecake.

Easy Teriyaki Chicken & Brown Rice Dinner

1. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5-7 minutes or until cooked through. [secret: I stewed my chicken in a crock pot with teriyaki sauce. I don’t like rubbery chicken!]
2. Add water, teriyaki sauce and garlic powder; stir. Bring to boil.
3. Stir rice and broccoli [I cheated again and cooked the broccoli on its own.]; cover. Reduce heat to low; cook 5 min. Remove from heat. Let stand 5 min. Fluff with fork.
4. I added the cut up tomatoes on top for the last 10 minutes or so. Makes 4 servings. Enjoy

Sopapilla Cheesecake

The yummiest from Angi:

2 packages crescent rolls
8 oz. cream cheese (room temperature)
1 1/2 cup granulated sugar
1 Tbs. vanilla
1 cube (1/2 cup) real butter
1 teaspoon ground cinnamon
1 can (12 - 16 oz.) fruit topping (apple, cherry, blueberry, etc.)

Press 1 pkg. crescent rolls into 9 x 13 inch pan. Mix cream cheese, 3/4 cup sugar and vanilla; spread over rolls. Place 2nd package of crescet rolls on top of mixture (pat thin to cover) Melt butter; mix with 3/4 cup sugar and cinnamon then pour over top, and spread to edge. Bake at 350 degrees for 20 - 25 minutes until brown. Serve with fruit topping.

Saucy Barbecued Ribs

Angi:

3 1/2 pounds pork loin back ribs or pork spareribs (I have used beef ribs and they are just as good)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
2/3 cup bbq sauce ( I always use way more. My fav is Sweet Baby Rays YUMMY!)

Spray inside of crockpot with cooking spray. Cut ribs into 2 or 3 rib portions. Put ribs in crockpot, sprinkle with salt and pepper. pour water over top. Cook on low for 8-9 hours or until ribs are tender. Remove ribs and drain and discard liquid. Dip ribs into a bowl with the bbq sauce. Coat well, then place back into crock. Cook for 1 more hour on low. ( I usually just throw the ribs back in and squirt the sauce all over coating the ribs well)

BBQ Pork/Beef Ribs

Angi:

3 1/2 pounds pork loin back ribs or pork spareribs (I have used beef ribs and they are just as good)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
2/3 cup bbq sauce ( I always use way more. My fav is Sweet Baby Rays YUMMY!)

Spray inside of crockpot with cooking spray. Cut ribs into 2 or 3 rib portions. Put ribs in crockpot, sprinkle with salt and pepper. pour water over top. Cook on low for 8-9 hours or until ribs are tender. Remove ribs and drain and discard liquid. Dip ribs into a bowl with the bbq sauce. Coat well, then place back into crock. Cook for 1 more hour on low. ( I usually just throw the ribs back in and squirt the sauce all over coating the ribs well)

Broccoli-Grape Salad

Lovely Angi:

2 cups halved grapes
1/2 cup sliced green onion
2 cups broccoli florets
2 cups thinly sliced celery
1 cup toasted sliced almonds
2 cups diced cooked chicken (1 breast = about 1 cup)
1 cup bacon cooked and crumbled

Mix all salad ingredients together. Mix dressing ingredients and pour over salad about 10 minutes before serving.

Dressing:
1 cup mayonnaise
2 Tbls. Apple cider vinegar
2/3 cup sugar

This is one of my favorite recipes and we had it for dinner tonight so I thought that I would share.

Broccoli & Crasin Salad

Broccoli Salad
Another good one from Angi:

1 large bunch broccoli florets
1/2 cup white onion, chopped
1 cup craisins
1 cup sunflower seeds
1 lb bacon cooked and crumbled

Mix all salad ingredients together. Mix dressing ingredients and pour over salad about 10 minutes before serving.

Dressing:
3 Tbls. red wine vinegar
1 cup mayonnaise
1/3 cup sugar

Zesty Beef

From Angi:

3 lb. beef roast
1 pkg zesty italian dressing
1 bottle whole peppercinis (I think it is 16 oz.)

Put roast in crockpot, pour the whole bottle of peppercinis and juice on top. Sprinkle dressing packet over top of roast. Cook 8-9 hours on low. You can cook over night. The longer you cook it the more tender it will be. When done take the roast out and shred it. Take the peppercinis out and throw them away unless you like a little bit of spice than you can cut them up and use them on your sandwiches. Add shredded beef back to crockpot to soak in the juices. Serve on toasted garlic buttered hard rolls. Serve with the yellow sauce.

Yellow sauce:
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup mustard ( I actually only use about 1/8 cup)

White Chicken Chili

I got this recipe from a friend in our ward that won the chili cook off. It was our FAVORITE!
This is from her:

Okay so I kind of just pour a little of this and that and call it good. So I don't have real exact measurements but here goes!

2-4 chicken breast boiled and shredded (depending on how much you want)

1 can great northern beans

1 can butter beans

1 can white shoe peg corn

2 Tb spoons of lime juice

1 -2  tsp cumin

2 cloves garlic

1 or 2tsps of dried onion

4 cups water with chicken bullion (or chicken broth)

1/8 tsp of cayenne pepper
fresh or dried cilantro, (As much as you want, I like lots so just depends)

Put it all together in crock pot and simmer for a few hours.

If you want to just cook in a pan I like to add 1Tb of olive oil and saute the garlic and onion for a few minutes then add water/ broth and other ingredients. Boil on lower heat for twenty minutes and  then the last ten add cilantro. 

We like to put chips on bottom then chili and then cheese, tomatoes, avocado and whatever else sounds good!!

Easy Salsa Chicken

1 jar of Salsa (whatever size)
2-4 chicken tenders or maybe 2 chicken breasts
hard or soft taco shells
cheese
sour cream

Place chicken (thawed or frozen) in crock pot. Dump jar of salsa over chicken. Just however much you think looks good. Like 2-3 cups over 2 ck breasts, for example. Cook on high for 4-6 hrs or low for 6-8 hrs. If frozen cook on high for at least half the time. Once you can tell that the chicken is cooked, pull out & shred & then return to the crock pot. Let cook for a few more hours.

When you are ready to eat, either add the sour cream (as much as you want) to the whole mixture or let each person add their own. Put in hard or soft tacos, with sour cream & cheese on top.