A Guy Fieri favorite (as seen on the Food Network).

1 1/2 pounds fresh green beans, trimmed
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 TBSP vegetable oil
1 pound mixed mushrooms (such as shiitakes, creminis, oyster, etc.), cleaned and quartered
1/2 tsp thyme
2 cloves garlic, minced
1/4 tsp cayenne powder
1/4 tsp ground nutmeg
2 TBSP all-purpose flour
1 cup chicken broth
1 cup sour cream
1/2 cup heavy cream
1/4 cup grated Parmesan
4 medium shallots, sliced and separated into thin rounds OR French's Fried Onions
1 cup all-purpose flour
Olive oil, for shallow frying

• 1 (5-oz) package rice (Your choice)
• 1 teaspoon salt
• 1 pound ground hot pork sausage
• 1 (15-oz) can black beans, rinsed and drained
• 1/2 bag (8-oz) frozen corn
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 6 green onions, finely chopped
• 1 (1.25-ounce) package taco seasoning mix
• 1 package egg roll wrappers (approx. 28)
• 1 large egg, lightly beaten
• 4 cups peanut oil
• Garnish: fresh cilantro sprigs

1. Cook rice according to package directions, using 1 teaspoon salt. Cool completely.
2. Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.
3. Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
4. Pour oil into heavy Dutch oven; heat to 375 degrees F. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. If you don't have a way to gauge the temperature like we didn't, place a deep pan with oil on stove top on High, fry for 2 to 3 minutes or until golden and crispy.
5. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.

Creamy Cilantro Dipping Sauce:
2 (10-ounce) cans Mexican-style diced tomatoes
1 jalapeno, chopped
1 (8-ounce) package cream cheese, softened
2 cups loosely packed fresh cilantro leaves (about 1 bunch)
1 cup sour cream
3 garlic cloves, minced
Garnish: finely chopped fresh cilantro leaves
Yields: 1 1/2 cups

Process first 5 ingredients in a food processor until smooth.

*NOTE: Also tastes great with Tomatillo Dressing in place of Cilantro Sauce!

We got this recipe from Favorite Family Recipes, one of my favorite recipe blogs. I LOVE frozen hot chocolate! This is an easy and inexpensive one.

• 5-6 oz chocolate (like Marabou, Ghiradelli bars, or Nestle semi-sweet chocolate chips)
• 2 tsp.  hot chocolate powder mix
• 1 1/2 Tbsp sugar
• 1 1/2 c. milk
• 3 c. ice (to make it a little more rich, use frozen milk cubes)
• Whipped cream
• Chocolate shavings (optional)

Chop the chocolate into small pieces and melt in a double boiler or a small saucepan over med-low heat. Stir occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until blended. Remove from heat, slowly add half a cup of the milk, and stir until smooth. Cool to room temperature.  In a blender, place the remaining cup of milk, the chocolate mixture, and the ice. Blend on high speed until smooth. Pour into cup or mug and top with whipped cream and chocolate shavings.

Thanks to Rachel Truscott for this wonderful recipe!

7 Tomatoes, seeded and diced
2 cloves garlic, minced
3 TBSP extra virgin olive oil
3 tsp balsamic vinegar
6-8 fresh or 3/4 TBSP dried basil leaves
Toasted French Bread, sliced

Combine in a bowl. Chill for a couple hours to soak in flavors. Place a spoonful on each piece of french bread and serve.

40 lbs Peaches = Approximately 20 Jars of peaches


 *You will need a canning equipment set: huge canning pot w/jar rack insert, magnetic lid lifter, canning funnel, jar lifter tongs/jar lid wrench, kitchen tongs (optional).

1. Sanitize jars in Dishwasher (should be done first because it can take 1-1 1/2 hrs).
2. Blanch the peaches.

• BLANCHING: In a saucepan of boiling water, drop peaches to where they're fully submerged. Leave in water for 20 second. Remove peaches with a strained spoon and immediately put in a ice water bath (to stop the cooking process). Then one by one, remove their skins.  

3. Cut peaches into halves or quarters, as desired.
4. Make Syrup (depending on how ripe/sweet the peaches are will depend on if you want to make a normal syrup or light syrup.)

• LIGHT SYRUP: Combine 6 cups water and 2 cups sugar and bring to a boil.

5. Add peaches to jars leaving about an inch from the bottom of the rim.
6. Add syrup (using the funnel), stopping at the bottom of the rim about an inch from the top.
7. Seal Jars.

• SEALING: To seal the jar, first sanitize the lids in a pot of boiling water for 15 mins. Using the magnetic lid lifter, lift out each lid and place them on top of each jar. Twist on the second part of the lid.  Next, place 7 jars in the large 21.5-Qt Canner Pot of boiling water (follow instruction on the Canner). Cover with lid and let boil for 40 mins. Repeat until you seal all your jars.  Let cool and store at room temperature, refrigerate after opening.

1 (12 oz) pkg salad Roni
2 cans shrimp (reserve juice)
1/3 cup white wine vinegar
3 green onions (sliced)
1/2 yellow pepper (diced)
1/2 green pepper (diced)
1/2 red pepper (diced)
shredded cheddar cheese
Mayonnaise


Cook noodles and drain. Mix shrimp juice with vinegar and mix with noodles and vegetables and leave overnight. (save shrimp in separate container overnight) Next day add shrimp, cheddar and enough mayonnaise to make it creamy.

1 cup chopped onions
2 tablespoons butter
3 cups sliced zucchini
2 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup half and half cream
1 cup grated cheddar cheese
1/2 cup sour cream
4 slices bacon, cooked until crisp, then crumbled

In large saucepan cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 min) and add salt and pepper to taste. Cool slightly. Pour mixture into blender and puree it. Stir in half and half and return to saucepan to reheat but do not boil. Garnish with grated cheese, sour cream and bacon bits. Serves 4 people.

1 cup butter, softened
2 cups sugar
4 eggs
4 ripe bananas, mashed
2 teaspoons lemon juice
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon soda
1/2 cup-1 cup buttermilk
1 cup nuts, chopped (optional) 

Preheat oven to 350 degrees F. In large mixing bowl, cream sugar and butter until smooth. Add eggs and bananas and beat until smooth. Add lemon juice and mix briefly. Mix flour, salt and soda together in separate bowl; add to creamed mixture alternately with buttermilk. Fold in nuts with the last addition of buttermilk. Do not over mix. Pour into a greased and floured jelly-roll pan (17 1/2x12 1/2) or cookie sheet if you don't have a jelly-roll pan. (We found and love our pan from Costco) Bake for 30 min. Allow to cool and frost with glaze.

Glaze:
3 Tablespoons butter
1 Teaspoon vanilla
3 Tablespoons milk
Powdered Sugar

Mix enough powdered sugar until it becomes glaze like and spread over cake.

1/2 cup butter
1/2 cup milk
2 (1-ounce) squares unsweetened baking chocolate, melted
3 1/2 cups powdered sugar
1 teaspoon vanilla
In medium saucepan bring butter and milk to a boil. Remove from heat. Add melted chocolate, powdered sugar, and vanilla. Beat until smooth.

• Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.
• Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, cumin and chili flakes and cook, stirring occasionally, about 6 minutes.
• Stir in black beans and cook until just warmed through, about 1-2 minutes.
• Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley or cilantro. 
• Other varieties: add zucchini, carrots, mushrooms.

I never used to like pancakes and these converted me! Very fluffy and delicious.

2 cup flour
4 TBSP sugar
4 tsp baking powder
1 tsp salt
1 1/2 cup milk
4 eggs, separated (discard the yolks)
4 TBSP butter, melted

Mix dry and wet ingredients separately, excluding the egg whites. Mix dry and wet ingredients together. Whip the egg whites until firm and fold them into the batter. This makes about 16 4"-5" pancakes. You can also substitute the milk for buttermilk if you want (I prefer regular 2% milk though).  Great with Buttermilk Syrup.

• 3 cups flour
• 1 ½ tsp baking powder
• ¾ tsp baking soda
• ¼ tsp salt
• 1 TBSP ground ginger
• 1 ¾ tsp ground cinnamon
• ¼ tsp ground cloves
• 6 TBSP unsalted butter
• ¾ cup brown sugar
• 1 large egg
• ½ cup molasses
• 2 tsp vanilla

Directions:

1. Mix dry ingredients in small bowl.
2. In large bowl, beat butter, brown sugar, and egg on medium speed.
3. Add molasses and vanilla.
4. Gradually stir in dry ingredients until blended and smooth.
5. Preheat oven to 375 degrees.
6. Place 1 portion of dough on lightly floured surface; roll out with rolling pin.
7. Cut out cookies with desired cookie cutter.
8. Bake cookies for 7 minutes.
9. Dust with powdered sugar or decorate with cream cheese frosting.

We made this for dad's birthday. :)


1 (12 ounce) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla extract
1 (7 ounce) package shredded coconut (about 2-2/3 cups)
1 1/2 cups chopped pecans

• Place milk, sugar, butter, egg yolks and vanilla in large saucepan.
• Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown. (*Note: don't stop stirring or else the eggs with fry and you'll have pieces of egg that you have to spoon out in the end!)
• Remove from heat.
• Stir in coconut and pecans.
• Cool to room temperature and of spreading consistency.
• Spread the coconut-pecan frosting evenly with homemade chocolate frosting between each layer, over the top, and sides of whole cake where desired.

If you don't like Pineapple Upside-down cake, you will now. :)  My husband's family made this last week and I said I wanted a taste, since I felt like I would disliked it because of the last time I tried it. My husband's dad then quickly claimed my piece if I didn't like it. I thought I wouldn't disappoint him, however, I was pleasantly wrong.  I gobbled the whole piece and didn't share, haha.

1/4	cup butter or margarine
2/3	cup packed brown sugar
9	slices pineapple in juice (from 14-oz can), drained
9	maraschino cherries without stems, if desired
1 1/3	cups Gold Medal® all-purpose flour
1	cup granulated sugar
1/3	cup shortening
1 1/2	teaspoons baking powder
1/2	teaspoon salt
3/4	cup milk
1	egg

• Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
• In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

I had this just recently at my sister's bridal shower and loved it. It is Chicken/Spinach/Pasta and very light salad. You will love it too!

• 3 chicken breasts
• 12 oz. Spiral pasta (tri-color works well too)
• baby spinach
• cashews
• 1/2 cup sunflower seeds
• Parmesan cheese
• 1/3 cup green onions, chopped

Vinaigrette:

• 1/3 cup soy sauce
• 1/3 cup white vinegar
• 1/2 cup canola oil
• 1 Tbsp sugar (splenda)
• fresh ground pepper

Combine the soy sauce, vinegar, oil, sugar and pepper together. Cook chicken and cube into chunks. Cook pasta and drain. Add soy sauce mixture to noodles while still hot in a ziploc bag. Add chicken cubes and refrigerate overnight or several hours.

When ready to serve, add pasta/chicken mixture to a bowl and add spinach, cashews, sunflower seeds, and cheese and toss. There will be enough dressing on the noodles to coat the spinach.

We have had a lot of chocolate chip cookies in our time.  This is my absolute favorite.  They stay soft, they're not flat, and they taste absolutely amazing.  I can't tell you how many times we have been asked for this recipe and how many times people have told us later that this is now the only cookie recipe they use.  We usually half this recipe because it makes quite a few.  However, I was recently told by my uncle Mark himself that after you bake the cookies you can freeze them and they are just as good after 20 seconds or so in the microwave.  It could be a great solution to the small random cravings without going overboard.

1/2 cup margarine
1 1/2 cup shortening
1 cup sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
5 1/2 cups flour
1 tsp salt
2 tsp baking soda
2 packages chocolate chips (we only use one- personal preference)

Bake at 350 F for 8 minutes and let them rest for a couple minutes before you take them off the cookie sheet.

This dessert is always an absolute hit. You can be creative with the types of fruit you put on top, but here is what we generally do.  There are 4 layers to this "pizza".  The crust, the filling, the fruit layer, then the glaze.


Crust:
1 stick margarine
1/2 cup butter flavored shortening
1 1/2 cup sugar
2 eggs
1/4 tsp salt
1 tsp baking soda
2 3/4 cups flour
2 tsp cream of tarter

Combine all ingredients and press into a cookie sheet (easiest to use plastic wrap to push it down or it may stick to your fingers) Bake 400 degrees for 10 minutes.

Mix together:
16 oz cream cheese
1 1/4 cup sugar
5 Tablespoons Pineapple juice

Spread on the cookie crust after it has had a little time to cool. On top of that, cover with cut up fruit. We prefer strawberries, mandarin oranges, and kiwi.

Glaze:
1 1/2-2 cups pineapple juice
4 1/2-6tsp corn starch

Bring to boil and cook until thick. spread evenly over the entire fruit pizza. Let cool and enjoy.

In college, my roommate Austin and I made this for a Halloween party/competition and took home "best tasting" and "best looking" dessert.

Both Shay and I like clam chowder. And like everything else, there is nothing better than a good home-made version. We got this from Grandma Cheryl after we tried it at her house and loved it.

3/4 pound clams or 2-3 cans minced clams (not-drained)
1 cup chopped onions
1 cup diced celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 quart half & half
1 1/2 tsp salt
1/2 tsp sugar




Add clams and vegetables to large pot. Add water only enough to cover. Simmer over medium heat until tender (about 20 minutes or so)

In a separate large frying pan, melt butter and add flour. Mix together then add half & half. Once it starts to boil add to vegetable/clam pot. Season with salt and pepper and serve after sufficiently thickens.

Aebleskivers have been a tradition in our family for as long as I can remember. There are certain things that are a guarantee on Christmas morning. Oranges in the bottom of our stockings, and Aebleskivers.

6 eggs
1 c flour
1 c milk
1 tsp salt
1 cube butter

Cut stick of butter in half and place in one 9x13 pans and set in oven at 400 F until melted. Combine all other ingredients. Add mixture to pans and place back in the oven for 20 minutes. Serves beautifully with Buttermilk syrup. ;)

So these are so EASY and so delicious!

Strawberries (or assorted fruit of your choice)
Semi-Sweet or Milk Chocolate Chips (1 cup per 12 strawberries)
Vegetable oil (1 TBSP per 1 cup choco. chips)

Heat up vegetable oil and chocolate chips in small sauce pan on the lowest setting.  After chocolate has melted, dip strawberries then place on aluminum foil or parchment paper on top of a cookie sheet. Let sit in a cool place for 5 or so minutes, then indulge!

-I got this recipe from a friend in my Ward.  We love it!

½ C canola oil
½ C brown sugar
¾ tsp baking soda
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla

*Combine all those ingredients in bowl and beat (I use a hand mixer). Then add:
2 C mashed banana
¼ C honey
2 eggs

*Beat again. Then add:
2 C whole wheat flour

*Pour into greased 9x5” loaf pan and let it rest for 10 min.

*Bake at 350 for 50 minutes then cover loosely with foil and bake another 10 minutes

**I always double this recipe to make 2 loaves and usually leave out some of the sugar depending on how ripe my bananas are. Enjoy!

This is a "Taste of India" recipe. I'm not sure how authentic it is but it was really good. Very mild, not spicy as well.

• 1/4 c plain yogurt
• 5 TBSP Patak's Tikka Masala Curry Paste
• 8 oz (1-2 pieces) chicken
• 1 small-med onion
• 1 TBSP vegetable oil
• 1/2 c water
• 1/2 c fresh or canned tomatoes, chopped
• 1/4 c whipping cream or plain yogurt (optional, for a creamier sauce)
•  White Rice

1. Combine yogurt and Tikka Masala paste, add chicken. Marinate for at least 1 hr or overnight for fuller flavor.
2. Saute onions until golden, add chicken and saute until seared. Add tomatoes and water, simmer for 25 minutes until chicken in thoroughly cooked.
3. Stir in cream or yogurt just before serving (optional). Serve hot over rice.

I found this recipe yesterday and was pleasantly surprised! I really enjoyed it and it reminded me of a dish I used to have at Thanksgiving Point.

Egg noodles (1 1/2 oz)

• In 12-inch nonstick skillet, cook chicken and onion over medium-high heat, stirring constantly, until onion is tender and chicken just begins to brown.
• Stir in soup, mustard and dill weed. Heat to boiling.
• Stir in noodles; return to boiling. Reduce heat to medium; cover and cook 5 minutes, stirring occasionally.
• Add broccoli or asparagus; cook uncovered 4 minutes longer, stirring frequently, until vegetables are crisp-tender. Stir in cream cheese until well blended.

1-2 chicken breasts
1 package mushrooms
1/2 pablano pepper, minced (or green pepper w/ spices)
2 green onions
1/2 bunch cilantro
2 TBSP soy sauce
1-2 TBSP red pepper flakes
1 tsp lemon juice
dash of sesame oil
Pico de gallo (optional)

Cook down ingredients in a frying pan in olive oil. Put mixture in lettuce wraps or Nori (packaged at the grocery store; or you can use tortillas)

Pico de Gallo:
tomatoes, chopped
cilantro, chopped
1 jalepano, minced
onion, chopped
lemon or lime juice
sea salt

Rub:
2 tsp chili powder
1 tsp garlic salt/powder
1/4 tsp red pepper flakes
2 TBSP lemon juice
2 tsp olive oil

4 pork loin chops

1/2 bunch clilantro, chopped
lime wedges or lime juice

Massage in rub on pork chops and grill (we use a George Foremen at 350 degrees F).  Top with lime juice and cilantro to your tastes.Very delicious!

Enjoy with any sauteed green vegetables (green peppers, zucchini, asparagus, etc.) and mushrooms.

Ideal Protein program can have some amazing meals, and most of them are really easy. This one is one of my favorites and it's really healthy AND yummy!

2 TBSP Olive oil
2-3 chicken breasts
1 cup bean sprouts
1-2 cups mushrooms
1/2 cup green onion
2 cup zucchini
1 TBSP minced garlic
Iceberg Lettuce

Chop chicken and all vegetables into pea-sized pieces. Brown chicken in olive oil then add vegetables. Cook down until 3/4th done and then add stir-fry sauce. 

Stir Fry:
2 TBSP soy sauce
1 TBSP Splenda (or your choice of sweetener. If choose to use sugar, use only 1/2 TBSP)
1/2 tsp rice vinegar

Dipping Sauce:
1/4 cup Splenda (or 1/8 c sugar)
1/2 cup water
2 TBSP soy sauce
2 TBSP rice vinegar
2 TBSP tomato paste
1 TBSP lemon juice
1/8 tsp sesame oil
1-2 tsp garlic
10 drops Tabasco sauce

Mix dipping sauce in separate bowl.  Cut out the core of the head of lettuce and place on table. Take a piece of lettuce and put the meat & vegetable mixture inside. Wrap up and dip in dipping sauce.

*I highly recommend using Splenda or another artificial sweetener because it tastes just as good as real sugar but no calories. But if you don't have Splenda, use only half the measurement of sugar.

Some recipes are linked to where they were originally retrieved. If you wish to see pictures of some of the dishes, try clicking on the food's title. Some will take you to another website whiles others will not. Enjoy!

Here is a really good chicken salad recipe that I've had over the years. Kory mentioned it today that we should post it.

4 c. diced cooked chicken (5 large breasts)
3 green onions, chopped
2 c. diced celery
2/3 c. almond slices
4 hard-boiled eggs, chopped
grapes or apples, diced (optional)

Sauce:
2 c. mayonnaise
1 scant tsp. salt
2 Tblsp. lemon juice

1 cup grated cheddar cheese

Add sauce to dry ingredients and stir well. Spread in a 9x13 pan and top with cheese.
Bake uncovered at 350 degrees for 15 minutes. Serve on croissants as a sandwich or alone on a bed of lettuce.

Shay has been wanting a good cashew chicken and she finally found one. Satisfy your Asian craving without going out to eat! Add an egg rolls from Costco for the ultimate experience. ;)
 

Ingredients:
2 boneless skinless chicken breast, about 10 oz. (cut into small cubes)
1 cup cashew nuts
1-2 small green bell pepper, about 4 oz. (cut into small square pieces)
10 slices ginger
1/2 onion (cut into small square pieces)
Marinate:
2 teaspoon baking soda (to tenderize meat if you want)
2 teaspoon corn starch
1 teaspoon apple juice
Sauce:
1 Tablespoon oyster sauce
1 1/2 teaspoon soy sauce
6 Tablespoons water
6 dashes white pepper powder
1 teaspoon sugar
1 teaspoon apple juice
1/4 teaspoon sesame oil
Salt to taste

• Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.) (OPTIONAL STEP)
• Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes.
• Mix the sauce together and set aside.
• Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
• Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions.
• Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
• Add in the cashew nuts and do a few quick stirs.
• Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice.

Num Yummy....This recipe came from Favorite Family Recipes blog. You can pick and choose your toppings with what you have in your cupboard or not.

1 Lb chicken
1 bottle Buffalo Chicken sauce (any you like! We used Buffalo Wild Wing's "Medium" sauce ;) )
Lettuce
Hard boiled eggs, peeled and sliced
Avocado, sliced in pieces
Corn kernels
Chedder or Pepperjack cheese, shredded
Black beans, drained (optional)
Sunflower seeds (optional)
Tortilla strips or croutons
Ranch or blue cheese dressing of your choice

Heat oven to 375-degrees. Cover chicken in Buffalo Chicken sauce and place on a greased pan. Place in oven and bake about 25 minutes. (Shortcut = Or you can just grill the chicken in a George Forman and toss it with the sauce in a bag.) Cut chicken into slices and place in a large bowl. Coat chicken in more buffalo sauce. Shred lettuce and place on plate and add chicken, egg, avocado, corn, cheese, sunflower seeds (optional), and top with croutons or we like tortilla strips. Add ranch or blue cheese dressing to your tasting.

Kory and I made this one after watching Worst Cooks in America. It turned out just like that picture and was easy!

Compound Butter:

• 1 stick (1/2 cup) unsalted butter, softened
• 2 tablespoons drained and finely chopped oil-packed sundried tomatoes
• 1 teaspoon minced fresh sage
• 1 tablespoon finely chopped fresh parsley leaves
• Pinch Cajun spice
• Pinch salt

Pork:

• 1 (2-pound) boneless pork loin
• 1/2 cup all-purpose flour
• Salt and pepper
• 1/4 cup oil
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh parsley

If you liked the Brazilian Beef Stroganoff, then you will love Chicken Stroganoff!  We had my Brazilian friend, Larissa, over for dinner (I taught her and she was one of my baptisms on my mission in Rio de Janeiro).  She brought this and it reminded me that Estrogonofe can be made with Chicken AND Beef!  This recipe came directly from her so it is a legitimate Brazilian recipe.  It is pretty much the same as the Beef Stroganoff except there is corn as well.  It is really yummy! Hope you enjoy it too. :)

P.S. Though this is a different recipe from the other, you really could exchange Beef or Chicken in either one. You can also add more or less of tomato sauce and ketchup to your own tastes.

• 1 big Onion, cut up (Cebola grande, ralada)
• Garlic, however much you want (Alho, o quanto que quiser)
• 1 TBSP Oil (1 colher Oleo)
• 2 Chicken breast (2 peitos de frango)
• Salt (Sal)
• Tomato sauce , 14oz (molho de Tomate, 400gr)
• Corn, however much you want (Milho)
• Mushrooms, canned (optional) (lata de cogumelos, opcional)
• 1/2 TBSP Mustard
• 1/2 cup Milk (1/2 copo de leite)
• 3 cups of Whipping cream (3 latas de creme de leite)
• White Rice
• Potato Sticks

1) Put Oil in pan and add onion and garlic until onion turns yellow.
2) Cut chicken into pieces and add to pan.
3) Add tomato sauce, milk, corn, mustard and mushroom to pan. Let cook for 3 minutes.
4) Add whipping cream - depending on the amount of chicken, usually you put 1 can cream to 2 people. Let cook from no more than a minute and then remove from heat. Serve over rice and top with potato sticks.

1) Voce coloca o oleo, cebola e alho na panela, frita um pouco ate a cebola fricar amarela.
2) Voce corta o frango em pedacos pequenos e coloca na panela que esta com a cebola frita. Voce frita o frango ate ele ficar moreno e macio.
Depois voce coloca sal.
3) Coloca o tomato sauce, leite, milho, mostarda na panela que esta com o frango. Se quiser, pode colocar mushrrow tambem. Deixe cozinhar por 3 minutos.
4) creme de leite (3 latas) - depende da quantidade de frango, geralmente e' 1 lata para cada 2 pessoas.
depois que coloca o creme de leite, mexe so um pouco e desliga o fogo, pois nao pode deixar ferver.

Grandma Jo sent this one out.

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

I have never really liked Cauliflower until now!  This recipe is delicious (I found it on Food Network.com).  I could eat it as my main dish.  Yum!

Ingredients

1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
5 cloves garlic, roughly chopped
1/4 teaspoon crushed red pepper
2 teaspoons kosher salt
2 teaspoons roughly chopped fresh thyme leaves

Directions
Preheat the oven to 450 degrees F.
Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.

Copyright 2005 Television Food Network, G.P. All rights reserved.

Mom always made this as gifts for neighbors and friends around the holidays. Delicious!!!

1/2 c warm water
1 TBSP sugar
1 pkg yeast
1 1/2 c scalded milk
1/2 c butter or margarine
1 TBSP (Heaping) shortening
1/2 c sugar
2 1/2 tsp salt
1/2 c water
3 eggs
9 cups flour

Mix water, sugar and yeast - let rise.

Meanwhile, in a bowl, put *scalded milk. Add butter, shortening, sugar & salt (butter & shortening will melt).
Add 1/2 c water. Add eggs & 1 cup flour. Let mixer mix.
Add yeast & the rest of the flour (8 cups more).

Knead or mix with Kitchen Aid mixer 5 minutes.
Butter bowl and place dough in bowl, turning once to coat surface of dough. Cover w/ clean towel and allow to rise double 2 times (~1 1/2 hours each time - punching down after each raise).

Making braids: Separate dough into number of loaves (between 3-5: 3 big or 5 smaller loaves). Divide dough into 3 strips and roll into logs. Lightly butter a cookie sheet and place the pieces on the sheet. Pinch three of the ends tightly together and braid the strips loosely, pinching the opposite ends together when done (tuck the pinched ends under for neatness).
Cover braids with a clean damp towel and raise double (~45 minutes).

Bake 10 min @ 400 degrees...
Then LOWER temp to 350 degrees and bake for 20 minutes longer or until golden brown. (watch bread - if making smaller loaves, requires less cooking time.)
When done, transfer to wire rack to cool. Brush top with melted butter to soften crust.

Enjoy!!! or Share!!! :)

*Scald the Milk: In a saucepan, heat the milk until tiny bubbles form around the edges of the pan. It is best to use a heavy saucepan to avoid scorching the milk on the bottom of the pan (which will impart to the milk a bitter, burnt taste). Remove the saucepan from the heat as soon as the tiny bubbles form (do not allow to boil).

For some pictures and a similar recipe's tutorial - visit http://www.dana-made-it.com/2008/07/recipe-braided-bread.html.

Simple and delicious asparagus! [my notes in italics]

1 lb thin asparagus spears
2 TBSP olive oil
1/8 tsp fresh ground pepper
1/2 tsp fine sea salt (Fleur de sel is excellent here) [I use my coarse salt and it works great]
1 TBSP balsamic vinegar
2 oz parmigiano-reggiano cheese, grated [just real Parmesan works great, just NOT the Kraft stuff]

Preheat oven to 450 degrees
Wash the asparagus and break tough ends off (no need to peel them)
Place the asparagus in a roasting pan [i.e. on a cookie sheet] and drizzle with oil and sprinkle with pepper.
Shake the pan to coat evenly.
Place in the oven and roast until asparagus is softened but retains a little crunch, about 10-12 minutes.
Watch it carefully - It's so sad to overcook it!

Remove from oven, arrange on a serving platter and top with the balsamic vinegar, Fleur de sel (salt), and freshly grated Parmesan (remember - no Kraft please!).  Serve immediately.

4 servings
15 minutes/5 min prep

1 lb chocolate almond bark, melted. (Ghirardelli melting bars from Sam's Club/Costco are the best. They go on sale after Christmas so you can stock up for the following year.)
1 lb of your favorite caramel squares
3 or so bags of Snyders Pretzel Rods or Large regular

Melt down the caramel and chocolate in different pans. *Use broilers or a bowl on top of a pan with boiling water. (Do Not let the water evaporate or it will burn the chocolate/caramel. Dip pretzels in caramel and lay onto Parchment paper (NOT WAX PAPER). After they cool for 30 minutes, dip each one half-way into chocolate. Cool down again and Enjoy! These are my favorite.