Dreamcicle Salad

2 (3oz) orange gelatin powders
1 (3oz) cook and serve tapioca pudding
2 cans mandarin oranges, drained
3 cups water
1 tub (8oz) whipped topping

Bring water to boil, add jello and pudding, stirring well for 2 minutes. Remove from heat. Cool, then add whipped topping and oranges. Chill in fridge until set.

Hot Sausage Dip

From Natalie McWhorter and Natalie Barfuss

2 lbs. of hot sausage
2 pkgs of cream cheese
1 lg container sour cream
1 lg purple onion, chopped
3 bell peppers, chopped
2 tomatoes diced

Cook sausage (don't drain) place in crock pot, add soft cream cheese and sour cream. cook for several hours. 1/2 hour before serving add veggies.

Serve wih corn chips or over baked potatoes.

Blackberry Jello

1 lg jello to match fruit
2 bananas cut up
1 lg can crushed pineapple
1 pint sour cream
2 cups boiling water

Put half of mixture in 8X10 pan put in fridge until set.
When set add sour cream then funish by putting the rest of the jello mixture on top of the sour cream

Taco Soup

Brown 1 lb. hamburger. Season with salt pepper, onion, and garlic so that it tastes good. In a pot add seasoned hamburger, 2 cans black beans rinsed, 2 cans of kidney beans rinsed, 2 cans Rotel, 1 8 oz. can of tomato sauce, 1 packet taco seasoning and enough water to make it look like a soup. Bring to a boil. Serve over chips with cheese and sour cream.
Other things you can add: corn, green chilis, more chili powder.
Freezes well.

From the kitchen of Anna Hegsted

Lara's White Sauce

1 brick cream cheese
3/4 c. milk 1/2 c. parmesan cheese
dash of nutmeg

Cook in microwave, 2 minutes or until smooth.

Tastes very good on pasta with veggies and grilled chicken. Probably tastes good as the sauce for pizza. My kids mix it with spaghetti sauce.

From the kitchen of Dede Hegsted

Pork Chops with Apple and Stuffing

1 pkg. Stove Top stuffing mix for chicken
1 can (21oz) apple pie filling
6 boneless pork loin chops, ¾ inch thick

Heat oven to 375°. Prepare stuffing as directed on package. Spread pie filling onto bottom of 13X9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover with foil. Bake 30 minutes; uncover. Bake an additional 10 minutes or until chops cooked through.
From Kraft Foods.

Saucy Pepper Steak

1 green pepper, cut into strips
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 small onion, cut into strips
1 lb. well-trimmed boneless beef sirloin steak, cut into strips
2 cloves garlic, minced
½ tsp. black pepper
3 Tbsp. lite soy sauce
½ c. barbecue sauce
2 c. hot cooked brown rice

Heat large skillet sprayed with cooking spray on medium high heat. Add bell peppers and onions; cook and stir 6 to 8 minutes or until veggies are crisp-tender. Transfer to large bowl and cover to keep warm. Add meat, garlic and black pepper to same skillet; cook and stir 3 minutes. Add soy sauce; cook 1 minute or until meat is cooked through. Add barbecue sauce; cook until heated through. Spoon meat mixture in to bowl with the veggies, toss gently. Serve over rice.

Whole Wheat Chocolate Chip Cookies

I found this recipe on mykitchencafe.blogspot.com. Everyone was raving about it so I gave it a try and it is AWESOME. I used chocolate chips but I think raisins would work just as well. Very yummy.

Whole Wheat Chocolate Chip Cookies

1 ¼ c. brown sugar
1 ¼ c. sugar
1 ¼ c. butter
3 eggs
1 ¼ tsp. baking soda
1 ¼ tsp. baking powder
1 tsp. vanilla
1 ¼ tsp. salt
2 ½ c. whole wheat flour
2 ½ c. oats
2 ½ c. chocolate chips or raisins

Cream the butter and sugar together. Beat in eggs and vanilla. Add the dry ingredients. Bake at 350° for 10 minutes.

Zesty Crockpot Chicken

6 boneless skinless chicken breasts
1 pkg. Good Seasons zesty Italian salad dressing, dry
1 onion, chopped
1 can cream of mushroom soup
1 pkg. cream cheese

Put three of the chicken breast in the bottom of the crock-pot and spread half of the chopped onions on and sprinkle half the package of salad dressing on. Repeat the layer. Cook in the crock-pot on low heat for about 4-5 hours. Add 1 package cream cheese, cut up and 1 can cream of mushroom soup. Spread over the chicken and cook on high for 1 hour. Stir the chicken and use a fork to break apart the chicken. Serve hot over noodle or rice.

America's Favorite Chicken Pot Pie

I had nightmares about chicken pot pie from those nasty ones you microwave that my mom made us eat when we were little, so I was reluctant to try this. However, I must say it is really good and my family LOVES it. Bonus points: you can make it in about 30- 45 min.

Boil 3 chicken breasts until done and then shred.

Saute in 1 1/2 Tblsp on butter: chopped celery and onion ( I do about 1/4 of an onion and 2 stalk of celery)

Add: A bag of mixed veggies (corn, peas, carrots, green beans)
once it is thawed and warm throughout, add the chicken.

Then add a can of Cream of Chicken soup

Put this mixture into premade pie crusts, make sure you punch holes in the top one and then bake at 425 for about 15 min.

Freezer recipes

The following ten recipes or so are the recipes that were given at the relief society activity at the church kitchen last week. Thanks to Missy Cummins for teaching that class and finding the recipes.

Too Good Baked Pork Chops

6 boneless pork chops, 1/4 lb. each
honey mustard
non- stick cooking spray

3 c. long grain brown rice, cooked

Preheat oven to 425 degrees. Spray 9X13 pan with non-stick cooking spray, and lay pork chops in pan. Soread honey mustard over top of pork chops. Cover oan with foil and bake 20-25 minutes or until pork is no longer pink. Serve hot with rice on the side.

Note: This recipe can be frozen, at the stage of spreading the honey mustard on the pork chops. To cook later, thaw overnight in refrideratorm and bake according to original directions. Make rice in crockpot earlier in the day for easy nutritious meal.

Easy Chicken Quesadillas

2 lbs. chicken, cooked and diced
1 can green chilies
1 lb. colby jack cheese, shredded
1 dozen flour tortillas

Mix chicken, chilies, and cheese, then freeze in an airtight container. When ready to serve, butter one side of all tortillas. Spoon mixture onto one tortilla, cover one and lightly brown on each side.

Note: flour tortillas may also be frozen separate from chicken mixture, but stored with chicken mixture so all ingredients are on hand when you are ready to serve thi meal.

Homemade Sloppy Joes

2 lbs. ground beef
1 med. onion, chopped
3/4 c. brown sugar
1 Tbsp. prepared mustard
1/2 c. barbecue sauce
2 Tbsp. catsup

Brown beef and onion in a large skillet and drain. Add other ingredients and simmer for 5 minutes. Serve on buns or over broken bread.

This recipe freezes very well.

Magnificent Casserole

2 lbs. lean ground beef
8 oz. cream cheese
1 Tbsp. green pepper, minced
1/2 c. sour cream
1/2 c. swiss cheese, grated
8 oz. egg noodles
1 lb. cottage cheese
1/3 c. green onion, chopped
2 c. tomato sauce

In a large pan, cook noodles in boiling, salted water until tender. Drain and set aside. In a large bowl, mix together cream cheese, cottage cheese and sour cream. Add onion and peppers. Set aside. Brown beef and drain fat. Add tomato sauce to ground beef. Grease 9X13 inch cake oan or caserole dish, and arrange the following layers; noodles, cheese mixture, meat mixture- then repeat. Top with grated swiss cheese. Bake at 375 degrees for 30 minutes.

Note: If you will be frezing this casserole for later use, you may want to reduce or omit the amount of green pepper and onion which are used, as they have a tendency to get stronger over a long period of time.

Mexican Corn & Eggs

1 small onion, chopped
3 Tbsp. butter
2 c. whole kernel corn
1/4 c. green pepper, chopped
1/4 c. black olives, sliced
8 eggs, lightly beaten
1 c. ham or sausage, cooked and cubed
3/4 c. cheddar cheese, shredded

tortilla chips
salsa

In a medium skillet, saute onion and green peppers in butter, until they are tender. Stir in corn and olives. Add eggs, and stir over medium heat until eggs just begin to set. Add ham or sausage and cheese, then cook until eggs are fully cooked and cheese is melted. Pour into a medium size greased casserole, and cool. Freeze until set, then wrap in double layers of foil, label and store in freezer until ready to use. When you are ready to serve this, thaw completely in refriderator, then heat in oven on low heat, and serve with chips and salsa.

Grilled Marinated Steak

1 1/2 lbs. steak (your choice) cut in three pieces
3 Tbsp. vinegar
1 Tbsp. worcestershire sauce
1 Tbsp. olive oil
2 garlic cloves, minced
1 freezer zip bag, gallon size

Cut steak into three pieces and place into freezer zip bag. Combine marinade ingredients and add to bag with meat; freeze.

To prepare: thaw steak in bag with marinade. Barbecue or grill under oven broiler until desired doneness.

Warning: Do NOT reuse or serve marinade.

Sour Cream Chocolate Muffins

5 oz. semisweet chocolate
2 baking chocolate squares
1/3 c. butter
3/4 c. sour cream
2/3 c. brown sugar, packed
1/4 c. light corn syrup
1 egg
2 tsp. vanilla
1 1/2 c. flour
1 tsp. salt
1/2 c. chocolate chips

Mix semisweet chocolate, baking chocolate, and butter together. Then melt carefully in microwave or over simmering water in double broiler. Allow to cool to lukewarm. Mix sour cream, sugar, corn syrup, egg and vanilla. Blend with melted chocolates. Blend flour, soda, and salt. Then add to the chocolate mixture and blend well. Add the chocolate chips. Pour batter into 12 paper lined or greased muffin tins. Bake in preheated 400 degrees oven for about 20 minutes. Remove from muffin tins and allow to cool on wire racks.

When freezing, cool completely, then freeze individually in baggies removing as much air as possible from each baggie before sealing.

King Ranch Chicken Casserole

1 c. onions, diced
1 c. green peppers, diced
1/2 lb. mushrooms
1/4 c. butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 lb. cheddar cheese, shredded
2 c. chicken, cooked and diced
1 cam tomatoes with green chilies
1 clove garlic, minced
2 Tbsp. chili powder
1 Tbsp. chicken broth
12 corn tortillas, torn into squares

In a large pan, saute onion, bell pepper, and mushrooms in butter. Add soups, tomatoes and chilies, garlic, chili powder and chicken broth. Line bottom of 9X13 inch pan with pieces of tortillas. Spread half the chicken over the tortillas and top with half the sauce, then half of the cheese. Cover with another layer of torn corn tortillas and repeat the chicken, sauce and cheese layers. Bake at 350 degrees for 30 minutes or until bubbly.

When freezing, put in freezer after assembling casserole, and bake when ready to eat.

Freeze Ahead Breakfast Pizza

1/4 c. butter, softened
5 oz. jar sharp cheddar cheese processed spread
1/2 lb. spicy pork sausage
1 onion, chopped
12 english muffins, split

Preheat oven to 350 degrees. In large bowl, combine the butter and cheese spread and blend well. Crumble the sausage into a large skillet and cook over medium heat together with the onion until sausage is cooked and onion is tender. Drain well on paper towels. Mix the cooked sausage mixture with the cheese mixture. Spread mixture generously on split side of muffin halves. Place on an ungreased cookie sheet and bake at 350 degrees for 10-15 minutes. Eat right away.

Cool the ones you want to freeze and freeze individually on trays. Wrap well and place in heavy duty ziplock freezer bags. To prepare, microwave each pizza for one to two minutes on high power until pizzas are hot and the cheese is melted.

Taco Rice

1 lb. ground beef, uncooked
1 c. onion, diced
1 taco seasoning packet
16 oz. canned tomatoes
2 c. white or brown rice
2 c. cheese, shredded

Brown and drain. Combine meat, onion, taco seasoning, cooked rice and tomatoes in sauce pan. Simmer until thick about 30 minutes.

Freezing directions:
Cool, label, and freeze in bags or rigid containers. Also freeze a ziptop bag with 2 c. shredded cheese for each meal. To serve thaw completely. For taco salad, warm over medium heat. Serve with lettuce taco chips, tomatoes, sour cream adn the enclosed cheese.

Lazy Day Lasagna

12 oz. cottage cheese
2 c. mozzarella cheese, shredded
2 eggs
1/3 c. parlsey, chopped
1 t. onion powder
1/2 t. dried basil leaves
1/8 t. pepper
32oz. spaghetti sauce
3/4 c. ground beef, cooked
9 lasagna noodles, uncooked
3/4 c. water

In large bowl, mix cheeses, eggs, parsley, onion powder, basil, and pepper until well blended; set aside. In medium bowl, mix together spaghettti sauce and cooked ground beef.
In 12X8X2 baking dish, spread 3/4c. meat sauce. Layer 3 uncooked noodles and top with meat sauce. Spread with 1/2 of cottage cheese mixture and 1 -1/2c. meat sauce. Layer 3 more noodles on top of meat sauce. Spread with remaining cottage cheese mixture. Top with remaining 3 uncooked noodles and remaining meat sauce. Pour water around edges.

Freezing and Cooking directions:
Wrap tightly with freezer paper, foil, or place dish in 2 gallon bag. Label and freeze.
To serve, thaw and bake covered at 375 degrees for 45 minutes. Uncover and bake an additional 15 minutes. Let stand 10 minutes. Serve with paresan cheese. To bake from the frozen stage, add 30 minutes to total baking time.

Ritz Chicken

This recipie is super easy and fast, but my family loves it.

Mix in a bowl:
1 Can Cream of Chicken Soup
1 Cup Sour Cream
1 Tblsp poppy seeds

Place 3-4 thawed chicken breast in a glass baking dish and cover with mixture. Then top with crushed up Ritz crackers or bread crumbs.
Bake at 350 for 45min-1hr.

Right before its about done, I make 1 1/2 cups of Minute Rice. Then the suace can go on the rice like a gravy.

Orange-cicle Jello

3 to 31/2 cups water
1 pkg vanilla instant pudding
1 pkg cook and serve tapioca
1 pkg orange jello

boil for one minute-let cool in fridge
before serving add one can madarin orange slices (drain)
and one-two scoops of whip cream

Steak Sandwiches

1 pkg. roast beef luncheon meat, sliced
1 green pepper, diced
1/2 onion, diced
1/2 can diced chilies (optional)
3-4 slices swiss and/or mozzerella cheese

Preheat your oven to broil. lightly butter or spray a pan with oil. On the pan spread out the sliced roast beef evenly into a thin layer across the pan. Top with the onions, peppers and cheese. Place under the broiler until the cheese melts and browns slightly. Serve on a toasted bun or a toasted pita pocket.

Sirloin Tips

Sirloin Tips
1 london broil cut into thin bite size pieces.
Cook in non stick frying pan on medium heat until meat is done, then add 2 brown gravy mixes and 2 cups of water, season meat with montreal steak seasoning (McCormick)
Let gravy thicken and serve over rice.
This is a simple dinner that my family loves.

Sweet Pork Burritos

Sweet Pork Burritos (like Cafe Rio, or Costa Vida)

6lb Pork Roast: Put in Crock Pot and cover halfway up with water and cook for at least 6 hours. Discard Water. Shred.
In separate bowl mix a 12oz can of salsa, 1 can Coke, and 2 cups brown sugar (I would use a little less sugar, depending on how sweet you want it) Pour over meat. Cook an additional 3 hours

Dressing:
In a blender combine:1 Buttermilk Ranch Mix packet
2 cups mayo
2 cups buttermilk (or 1 cup sour cream and 1 cup milk)
2 tomatillos
1 jalapeno, seeded
1/2 - 1 bunch cilantro
1 Tbs lime juice
1 clove garlic, crushed
(Tomatillo is a small green tomato, if you can't find them fresh you may find them in a can in the mexican aisle. I tried it without.) This makes a lot of food, I only made half the dressing and used a smaller roast. Downsize according to your family. The pop is interchangeable you can use dr. pepper, pepsi, lemon-lime-pick your flavor.

CILANTRO LIME RICE
threw some chopped cilantro and 1/2 cup lime juice in the rice cooker before cooking the rice.
or
BAJIO SWEET RICE
*1/2-1 tablespoon vegetable oil*1/2 of a white onion, chopped (add more or less to your taste)*1/2 bunch fresh cilantro*1 1/3 cups white rice*3 cups chicken broth*1/4 cup white sugar
Directions
Put a little oil in bottom of pan (maybe about 1/2-1 tablespoon).
Saute chopped onion until translucent. Add the chopped cilantro (no big stems) and saute a minute more.
Add the rice, cooking until it is light brown (being careful not to burn).
Combine the chicken broth and sugar, letting sugar dissolve. Then stir into rice until combined. Bring to a boil.
Cover and let cook on low, med-low until rice is done, about 25-30 minutes. Fluff with a fork before serving. Also good with red pepper.

Place meat mix, rice, black beans (we just opened a can, rinsed, and heated them) and dressing on a tortilla. With any other toppings, the options are endless!

Chili Corn Bread Salad

1 pkg. corn bread mix (8.5oz)
1 can (4oz) chopped green chilies, drained
1/8 tsp. ground cumin
1/8 tsp. dried oregano
Pinch of rubbed sage
1 c. mayo
1 c. sour cream
1 envelope ranch salad dressing mix
2 cans (15oz) pinto beans, rinsed and drained
2 cans (15 ¼ oz) whole kernel corn, drained
3 med. tomatoes, chopped
1 c. chopped green pepper
1 c. chopped green onion
10 bacon strips cooked and crumbled
2 c. shredded cheddar cheese

Prepare corn bread according to pkg. Stir in chilies, cumin, oregano, and sage. Spread in a greased 8 inch square baking pan. Bake at 400° for 20-25 minutes. Cool. In a bowl, combine the mayo, sour cream, and dressing mix, set aside. Crumble half of the corn bread into a 13 X 9 inch dish. Layer with half of the beans, mayo mix, corn, tomatoes, green peppers, onions, bacon and cheese. Repeat layers (dish will be full) Cover and refrigerate for 2 hours before serving. Makes 12 servings.

Potato Soup

5-6 Potatoes
2 leeks
2 onions
1 carrot
1 stalk celery
2 c. water
1 1/2 tsp. salt
4 chicken boullion cubes
1 can cream of mushroom soup
1 can cream of celery soup
1 Tbsp. parsler flakes
2 Tbsp butter
12 oz can evaporated milk
chopped chives

Cut everything into bite size pieces. Put everything in the crock pot except the milk and chives. Cook 10-12 hours on low and 3-5 on high. At the last hour of cooking pour in the milk. Top with chopped chives right before serving.

cookies

Cyndie's Chocolate Chip Cookies

3/4 cup of brown sugar packed
3/4 cup of sugar
1 cup of real butter softened
2 eggs
1 t. vanilla
1t. baking soda
1 t. salt
blend ingredients together with mixer and then add:
3 cups of flour
2 cups of semi sweet chocolate chips
Blend together and Bake at 375 degrees for 10 - 11 minutes

Chicken Cordon Bleu

Chicken Cordon Bleu
Pound a chicken breast flat(about 1\4 inch)
Place a slice of ham and a slice of Monterey Jack cheese in center and roll it up. Hold with toothpick
Roll in seasoned four, then in beaten egg, and then seasoned bread crumbs.
Chill overnight,(o.k. if you don't). Cook in hot oil till brown then Bake at 350 degrees for 30 min.

Seasoned flour
1 cup flour
1\4 t. garlic salt
1\4 t. onion salt and black pepper to taste

Sauce
1\4 cup of sour cream
1can of cream of chicken soup
1\2 cup of milk
1-2 t. lemon juice
1\2 t. pepper
combine in sauce pan with fork till smooth, and cook over medium heat till warm and bubbly. Serve over chicken

Spinach and Strawberry Salad

1 ½ c. sliced strawberries
½ cucumber diced
1 pkg spinach leaves
Red onion slices (optional)
Toss all ingredients together.

Dressing:
2 Tbsp. lemon juice
2 Tbsp. white wine vinegar (regular works too)
1/3 c. sugar
1 Tbsp. vegetable oil
1 tsp. poppy seeds
Mix ingredients together in a jar or dressing bottle. Pour onto salad right before serving

Pumpkin Cookies

4 ½ c. flour
2 c. oatmeal
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 ½ c. butter, softened
2 c. packed brown sugar
1 c. sugar
1 egg
1 tsp.vanilla
1 can pumpkin
1 c. chocolate chips


Combine the dry ingredients and then the wet ingredients and combine the two mixing as you go. Add the chocolate chips last. I like to add ¼ c. wheat germ and ¼ c. flax seed. Finally bake at 350° for 8-9 minutes.

Mexican Casserole

1 lb. ground beef, browned and drained
Small onion, diced
1 pkg. taco seasoning
8 oz. can tomato sauce
1 can corn, drained
1 can black beans, drained
1 small can sliced olives, drained
Tortilla chips
Grated cheddar and mozzarella cheese
1 can cream of chicken soup

Brown hamburger and onion in a pan drain excess fat and add the seasoning and the tomato sauce. Stir until well mixed; add the corn, black beans, and olives. Sir the ingredients until combined then layer as follows: crushed chips, meat mixture, ½ of the cheese, the whole can of cream of chicken soup, more crushed chips, topped with cheese.
Bake at 350° for about 20 minutes or until cheese is melted and heated through.

Welcome!

Welcome to the new blog created for sharing and using fellow Highland 8th ward member recipes. Feel free to try any recipes you find on this site or if you leave your email address we will add you as a contributor and you can leave recipes to share as well. We hope you all enjoy the blog and discover new recipes to feed your families!!