From Mom - we loved eating these as kids and now I love making them with my kids

1 Tbsp yeast
1 Tbsp Sugar
1 ½ c warm water
4 c flour

Mix ingredients together adding flour last. Knead until smooth. Shape into animals or pretzels. Brush with melted butter & sprinkle with salt. Place on lightly greased cookie sheet. Bake @ 375 degrees for 10 minutes.

From Mom
These are fun because of the bright colors (match color with holidays)

2 eggs
½ cup margarine
1 cup sugar
2 ½ cups flour
Pinch salt
1 tsp baking powder
1 small package Jell-O (flavoring your choice)

Cream butter and sugar. Add eggs. Add Jell-O. Add flour, baking powder, and salt. Roll small teaspoonfuls into balls and place on greased cookie sheet. Use glass with indented bottom. Sugar the bottom of glass and press cookies lightly. Bake @ 350 degrees for 8-10 minutes until color is very light.

I got this from Mom and she called it "Mom's Quick Soup", so I think it actually comes from Grandma Cheryl

Easy and great for rainy days.

½ lb hamburger
1 can each:
Bean with Bacon Soup
Vegetable Soup
Tomato Sauce
Water (1-2 cans)

Brown hamburger. Add remaining ingredients and heat through.

From Mom
Great for left-over turkey or anytime with chicken.

3 cups turkey or chicken – cooked and chopped
2 tbsp soft butter
6 oz cream cheese
Celery
Onion
4 ounces mushrooms (if canned – drain)
2 cans crescent rolls

Sauté celery and onion in butter. Mix celery, onion, butter and cream cheese. Add mushrooms and meat. Open rolls and place ¼ cup mixture on each. Mold dough around mixture in any shape. Melt 4 tbsp butter. Roll each pillow in butter and then in bread crumbs. Place on cookie sheet. Bake @ 375 degrees for 20 minutes.
Gravy:
4 tbsp butter
8 tbsp flour
3 cups chicken broth
1 can canned milk

Makes a white sauce – melt butter and stir in flour until dissolved. Add liquids and simmer until thickened. Could use cream of mushroom soup as a topping instead if desired.

There should be a better name for this - it's delicious!
From Mom - as far as I know :)

Boneless Chicken
Bacon – semi cooked
Dried beef circles* [*in a jar in canned meat isle]
Cream of mushroom soup
Sour cream

Lay chicken out. Put beef inside & roll up. Put 1 slice of bacon around each. Place in baking dish. Mix equal parts soup and sour cream and pour over chicken (the more sauce the merrier.) Bake @ 250-275 degrees for 4 hours. -Cover w/ foil for 3 hours then remove for last hour. Serve with rice.

from Grandma Cheryl

2-3 lbs boneless roast (chuck roast)
1 can Campbell’s French Onion Soup
1 can Campbell’s Beep Consommé Soup
1 can Beef Broth
1 tsp beef bouillon granules

Place roast in Crockpot. Combine all soups/broth and bouillon. Pour over roast. Cook on low for ~ 6 hours. Remove meat and shred. Serve on rolls. Use cooking juice as dip.

4 frozen boneless chicken breasts
2 16 oz jars salsa (your favorite kind)
1-2 tsp lemon juice
1-2 tsp lime juice
1-2 tsp garlic powder

Cook in crockpot for 4-5 hours on low. 
Shred chicken.  Serve with chips or in a tortilla with cheese and sour cream.

From Aunt Lisa

3/4 c "Imperial" margarine
1 c water

Combine and bring to a boil

Add: 1 c flour
1/4 tsp salt

Stir into above mixture until it forms a ball
Let cool 5-10 minutes
Then beat 4 eggs in 1 at a time until it becomes smooth
Spread in a sprayed cookie sheet
Bake @ 400 degrees for 25 minutes
Let cool completely

Beat 8 oz cream cheese until smooth

Combine 2 pkg vanilla instant pudding
and 3 cups milk

Add vanilla mixture to cream cheese
Spread over puff
Top with cool whip and drizzle with Hershey's chocolate syrup.

from Grandma JoAnn

2/3 c sour cream
2/3 c mayo
1 TBSP onion (finely chopped)
1 TBSP parsley (finely chopped)
1 tsp dill weed (dried)
1 tsp seasoning salt

Mix together.  Serve with veggies or potato chips.

Another one of Mom's famous recipes:

• 2 cans Crescent rolls
• 8 oz cream cheese
• Sour cream
• 1 packet Ranch Dip Mix
• Veggies - any kind you want.  I like to make sure I have a variety of colors so I use green pepper, carrots, and tomato.  You could also use red or yellow peppers or cucumber or an other favorite vegetable.

Spread out crescent rolls on a cookie sheet and press sides together so it makes one large "crust".  Bake according to directions on can (~350 degrees for 11-13 min).  Let cool.

Mix softened cream cheese, Ranch packet, and sour cream.  You could use more cream cheese and less sour cream, or vice versa (depends on your taste and the consistency you want). 
Spread mixture on crescent crust.  Top with sliced veggies.   (This is served cold)

Mom's famous fruit dip:


8 oz cream cheese (softened)
13 oz marshmallow cream

Beat until smooth.  Serve cold with fresh fruit.

(pronounced Keen-wa) - (recipe given to me from another friend in my ward, Kari C.)
Great vegetarian dish.  Quinoa is a grain high in protein and can usually be found in the bulk food section.

1 TBSP vegetable oil
1 small onion, chopped
1/2 red or green bell pepper, chopped
3 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cup vegetable (or chicken) broth
1 tsp ground cumin
1/8 - 1/4 tsp cayenne pepper (depends on how spicy you like it)
1 cup frozen corn kernels
1 can black beans, rinsed and drained
1/2 cup cilantro, roughly chopped

Heat oil in skillet over medium heat.  Saute onion and bell pepper until soft.  Add garlic and saute 30 seconds more.  Mix quinoa into skillet and cover with broth. Season with cumin, cayenne pepper, salt and pepper (to taste).  Bring Mixture to a boil.  Cover, reduce heat, and simmer 15 minutes.  Stir in frozen corn and simmer 5 more minutes.  Mix in black beans and cilantro and cook until heated through.  Enjoy your delicious and healthy Quinoa!  :)

Yummy!  (I got this recipe from a friend in my ward, Mattie H.  Just thought I'd share it!)

1 box Chex cereal, any kind
1 bag popped popcorn (make sure you take out the kernels)
1 cup slivered almonds
1 cup whole pecans
Put in a bowl and mix around

In a pan, boil:
2 cups brown sugar
1 tsp vanilla
1 tsp baking soda
3/4 cups corn syrup

Bring to a boil, then boil for 5 minutes.
After being boiled, dump over the Chex mixture and place on one cookie sheet or two 9x13 pans.  Cook in oven at 225 degrees for an hour, stirring at the half hour mark.
After an hour, take out of oven to cool.  Stir every 15 minutes so you don't get huge chunks.

Enjoy!