Chef Dopp's Cookbook

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!

Another amazing Asian dish!

First prepare:
2-3 chicken breasts cut into chunks and cooked (Cook it with some peanut sauce tossed or any other spices you like to give the chicken some added flavor)

1 lb noodles, fully cooked and drained (any kind you prefer)

In a small sauce pan brown 4 tsp minced garlic in some olive oil then add:

1/4 c. vegetable oil

1/3 c. white vinegar

1/4 c. sugar

1/8 c. sesame seeds

3 Tbsp. soy sauce

1/2 Tbsp. red pepper flakes (or other spicing such as hot sauce or chilies)

For added flavor:
2 c. steamed broccoli (optional)
cashews to taste (optional)

Toss the chicken, noodles, and sauce together in a large fry pan or wok on medium heat. Let it all simmer together for about five minutes so the noodles absorb some of the sauce. Toss in steamed broccoli and cashews (optional). Serve hot.

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

For the compound butter: In a bowl, combine the softened butter with the sundried tomatoes, sage, parsley, Cajun spice, and salt. Whisk together until well blended. Transfer the mixture to a piece of parchment paper and roll into a cigar shape about 1 1/2 inches thick. Refrigerate until ready to use.
For the pork: Slice the loin into 3/4-inch thick slices, and then one by one, cover with plastic wrap and pound with a meat mallet until each slice is flat and even (about a 1/4-inch thick).
Season the flour with salt and pepper, and then dredge the pork in the seasoned flour.
Heat the oil in a heavy bottom saucepan over medium-high heat. Season the pork with salt and pepper. Once the oil has heated, add the floured pork to the pan and allow to cook until browned, 1 to 2 minutes. Reduce the heat, flip, add some thyme and parsley, and repeat the process on the second side until finished cooking, 2 to 3 minutes. Once cooked, remove from the pan and keep warm. Repeat the process until all the pork is cooked.
Serve with asparagus, green beans, or your favorite side vegetable.

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

Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week. Makes about 4 dozen.

Read more at Marthastewart.com: Snickerdoodles - Martha Stewart Recipes

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.

Compliments of Guy Fieri ;)

16 ounces spaghetti pasta
1 pound thick-cut bacon, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/4 cup red wine (we used diluted red wine vinegar)
4 tablespoons basil
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

Boil water and cook noodles.
In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then add wine.
Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

I had green beans and red peppers in my fridge and found this recipe and loved it!

1 bag (22 oz) frozen whole green beans

1 TBSP lemon juice

2 tsp Dijon mustard

1 TBSP chopped fresh or 1 teaspoon dried basil leaves

2 tsp chopped fresh or 3/4 teaspoon dried thyme leaves

1 TBSP olive or vegetable oil

1 medium red bell pepper, cut into strips

1 medium yellow bell pepper, cut into strips

1/2 tsp salt

Freshly ground black pepper, if desired

In 12-inch skillet, cook green beans on Stove-Top as directed on bag. Drain; place beans on plate and loosely cover to keep warm.
Meanwhile, in small bowl, mix lemon juice, mustard, basil and thyme; set aside.
Add oil to same skillet; heat over medium-high heat. Add bell peppers; cook 6 to 8 minutes, stirring frequently, just until tender.
Add green beans and lemon mixture to peppers; toss to coat. Sprinkle with salt; cook 2 to 3 minutes, stirring frequently. Serve sprinkled with freshly ground black pepper.
Serve warm with potatoes or any main dish you desire.

This has been a long-standing tradition in the Dopp home to make Honey Candy during the holidays. Here is the recipe.

2 cups sugar
1 cup honey
1 cup cream
dash of salt

Prepare wax paper pieces to roll the candy into. A cutting board
works well for this if you have one.

Cook on medium heat, stirring until the temperature reaches 285
degrees. Once you reach the temperature, poor the mixture onto a
liberally greased cookie sheet or candy stone if yo have one. We fold the
mixture back into itself while we allow it to cool enough to be
handled. Once it can be handled (will still be very warm), grease your hands with butter and stretch and fold it back into itself. Continue to do this as quick as possible until the color changes to almost white and it begins to harden. At this point, you need to stretch it into a long single tube about 1/2 inch in diameter so you can cut it into bite size pieces and wrap them into the wax paper.

If you didn't like Brussel Sprouts before, try this! Trust me - they're GOOD!

Brussel sprouts
Chopped walnuts, pecans, or hazelnuts
Olive oil
Salt and pepper

Preheat oven to 350. Wash brussel sprouts, cut in half lenghtwise, and put in a bowl. Add about 1/2 cup of nuts of choice. Drizzle with olive oil, add salt and pepper and toss to distribute evenly. Spread only 1 layer thick on a foiled cookie sheet and bake for about 45 minutes or until they are tender and toasted.

4 oz saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped pecans (if desired)

Preheat oven to 400 degrees.
Place saltine crackers in a single layer on a foil-lined cookie sheet.
In a saucepan combine the sugar and butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
Bake at 400 degrees for 5-6 minutes. Remove from oven and sprinkle chocolate chips on top. Let sit for 5 min. Spread melted chocolate and top with chopped nuts. Cool completely (chill in refrigerator or freezer) and break into pieces. Store in airtight container in fridge.

1 lb cooked ham, chopped
3/4 cups sliced green onions
3/3 cups chopped green bell peppers
3 cups shredded cheddar cheese (divided)
10 corn tortillas
5 eggs beaten
2 cups half and half
1/2 cup milk
1 tbs all-purpose flour
1/2 tsp garlic powder
1 dash hot pepper sauce

Mix ham, green onions, & green peppers. Spoon 1/3 cup of the ham mixture & 3 tbs shredded cheese onto each tortilla then roll up. Carefully place filled tortillas, seam side down in a greased 9 x 13 baking dish.
Mix eggs, cream, milk, flour, garlic powder, and hot sauce. pour egg mixture over tortillas. Cover and refrigerate overnight.
The next morning bake, uncovered in a preheated oven to 350 deg. for 50 to 60 minutes or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes, or until cheese melts. Let stand at least 10 minutes before serving.

1 16 oz jar of lightly salted peanuts
1 16 oz jar of unsalted peanuts
1 bar sweetened Bakers German Chocolate
2 pks 11 1/2 oz Milk Chocolate Chips
1 20 oz pkg Chocolate almond bark
1/2 of a 20 oz Vanilla Almond Bark

Cut bars into pieces and put in a crock pot along with chips, add nuts last. Put on lid and set cooker on LOW and do not open lid for 2 hours. I use a pot that measures 9" across and is 4 3/4 " deep. My little red crook pot is to small. After 2 hours stir all well and spoon out on wax paper in clusters the size you want. This doesn't harden fast like fudge so you have plenty of time to do it. let cool. Makes a big batch and it freezes well.
VERY GOOD.

1/4 cup butter
1 cup brown sugar
1/2 cup karo syrup

Boil to a soft ball take off stove then add 1/2 can
sweetened condensed milk, and put back on stove and
boil until a soft ball, then add 1/2 tsp vanilla
pour over large bowl of popped corn and stir. (about 15 cups)

10 cups popped corn
1 cup granulated sugar
1 cube Imperial Margarine (it must b e Imperial other margarines will not work)

In a heavy pot large enough for 10 cups of corn, cook the sugar and margarine on medium high to high heat.
Stirring constantly until it turns a caramel color. Remove from heat. Stir in popped corn, coating as much as possible. Pour out onto foil, spread out. Let cool thoroughly. store in covered plastic container or ziplock storage bag.

Cook 5 to 10 minutes, and wash your pan after each batch of caramel you cook.

1/2 cup soften butter
4 oz cream cheese (softened)
1 cup finely chopped hazelnuts
1 tsp almond extract
1 lb chocolate almond bark

In a large bowl, beat butter, and cream cheese at medium speed with an electric mixer until smooth.
Beat in hazelnuts and extract. gradually beat in confectioners sugar. cover and chill for 2 hours.
shape dough into 1/2 inch balls. place on waxed paper-lined baking sheets. freeze for 2 hours until firm.
Melt chocolate almond bark according to package directions. Dip frozen hazelnut buttercreams into melted chocolate using toothpicks, or 2 forks place on waxed paper. Drizzle with melted white chocolate if desired.

Almond Chocolate Balls
2 (l6 oz) boxes confectioners sugar
1/2 cup (1 stick) butter, softened
1 (14 oz) can sweetened condensed milk
1 tsp pure almond extract
1 (14 oz ) package shredded coconut
1 1/2 cups chopped nuts
1 (12 oz) package chocolate chips

Cream together sugar and butte in a bowl; add milk. stir in almond extract, coconut, and nuts; mix well.
Form candy into 1 inch balls, place on waxed paper and refrigerate at least 3 hours. Melt chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (if chocolate becomes to thick, return to heat for a minute or so to thin) with a toothpick, dip each ball in chocolate and place on waxed paper until set.

Thanks from Grandma Jo Ann! These are amazing!

1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup light corn syrup
1/2 cup butter
1 cup heavy cream
1 tsp vanilla
3 1/2 cups chopped pecans
1 lb chocolate almond bark, melted. (Grandma buys Ghirardelli melting bars from Sams Club after Christmas when they go on sale.)

In a medium saucepan, combine sugars, and corn syrup. over medium-high heat cook to 250 degrees on a candy thermometer. Add butter, stir until melted. Stir in heavy whipping cream and cook to 242 degrees. Remove from heat, and stir vanilla and pecans. drop 1-inch apart by teaspoonfuls, onto parchment paper. (DO NOT USE WAXED PAPER) let cool for 30 minutes. (I put in freezer for a while).
Dip each turtle into melted chocolate using toothpicks or 2 forks, allowing excess chocolate to drip off.

Yummy green salsa recipe that we ate over Thanksgiving at Grandma Jo's house. Compliments of Grandma Jo Ann.

5-6 Tomatillos (lime size)
2-3 Avocados
1/2 Onion
1-2 Jalepenos
1-2 bunches Cilantro
1 garlic clove
1 1/2 TBSP Lime juice
Salt, to taste

Puree together in a blender.

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!

This recipe was shared with us from Amy Smith. (I've still yet to try it but it looks delicious. Let me know what you think.)

4 Cups White Wheat Flour
2 2/3 TB Baking Powder
1 TB Cinnamon
1 tsp Salt
4 Cups Milk or Water (can use rice milk)
2 TB Olive Oil
1 TB Vanilla Extract
2 Eggs

Combine dry ingredients and wet ingredients separately.
Can add yolks first and then whip whites separately, then add to batter as well (if lack of time, skip this step)

Brine:
9 cups water
5 cups white vinegar
1 cup Pickling salt
Add brine ingredients into a sauce pan and heat until all salt dissolves. This brine will probably do at least 6 quart size jars filled with pickles.

In a quart size jar(s), stuff:
1 grape leaf
1 sprig of dill
1 slice of pimento and/or 1 clove garlic (optional).
Pack jars with cucumbers cut as desired (slices, chunks, strips, etc.). Add brine to near the top. Put on lid and process in boiling water bath for 15 minutes.

Store approximately 3 weeks before eating. Can store for 3 years or more in cool, dry place.

Cream together:
1 ½ c butter or margarine
1 ½ c brown sugar
2 eggs

Add:
2 ¼ c flour
¾ tsp baking powder
1 ½ tsp vanilla

Spread on cookie sheet. Bake @ 350 degrees for 15-20 minutes (until lightly golden and toothpick comes out clean). Remove from oven and put 6 Hershey candy bars on top immediately. Spread when melted. Top with nuts (if desired).

Makes 2 quarts

2 eggs
1 Tbsp vanilla
1 cup whipping cream
3/4 cup sugar
2 cups milk

-Whip eggs first
-Make sure sugar is dissolved completely
-Add mixture to ice maker and follow individual machine's instructions.

Add any other ingredient according to your tastes: Oreos, Raspberries, Cocoa, Chocolate Chips, etc!

CONSUME ENTIRELY!!!!!! GO!

This is one of the not-exact-measurement recipes. :) But it's really easy so anyone can figure it out pretty fast. If I can do it, you can do it. ;)

Ingredients
Red potatoes (creamier taste) or Regular potatoes (starchier taste)
Sour cream and/or cream cheese
Cheddar cheese
Bacon
Seasonings: oregano, garlic salt, pepper, etc.

Directions
-Bake potatoes in oven at approx. 400 degrees for 45 mins-1 hour (like regular baked potatoes). *Tip for a delicious skin: After poking potato w/ fork, rub each potato with vegetable oil and wrap in tin foil.
-Cook bacon in frying pan, cut into tiny pieces and set aside.
-Take potatoes out of oven and cut in halves. Spoon out the insides leaving the skins as a shell. Set aside shells.
-Combine potato insides with sour cream, butter, and/or cream cheese (whatever amount that you prefer). Mix as if making mashed potatoes. (Can add a little milk to make it creamier if desired.)
-Add graded cheese and bacon bits. Mix altogether.
-Spoon in some of the bacon grease (optional, but adds a lot of the flavor).
-Add mixture back into the skins.
-Spray and place in a Pyrex pan.

-Put back in the oven for about 30 mins or until golden brown on top.

Ta da! Done. Enjoy with your favorite vegetable side dish!

Given to us from Amy Smith and Maria Baron. Thank you for another great recipe that must be shared with the Dopp and Fullmer families! ;) I personally like this better than regular chili.

3-4 boiled chicken breasts (in chicken broth or water), cook thoroughly
3 (15-15.5 oz) cans great northern or white kidney (cannellini) beans, rinsed & drained
1 c chopped onion
1 1/2 c chopped red, green, or yellow sweet peppers
2 fresh jalapeño chili peppers, chopped
2 cloves garlic, minced
2 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano, crushed
3 1/2 c chicken broth/cream of chicken soup/ sour cream
Shredded Monterey Jack cheese
Tortilla chips/strips

Combine in crockpot, cover and cook on low-heat for 8-10 hours or high heat for 4-5 hours.

Top with cheese, sour cream, and/or tortilla strips!

NOTE: Kory and I like it spicy, but even with all the called for ingredients, we don't find it too spicy. If you do not like spice, use a smaller amount of jalapeños.
NOTE: For creamier soup, use more cream of chicken soup over chicken broth.

Our 7-year old niece, Madison, took this picture. She did such a good job!

Bring to Boil (Don't Stir):

-1 cup white karo syrup
-1 cup sugar

Take off heat & add:
-1 cup Peanut Butter
-6 cups Rice Krispies.
Put mixture in Pyrex pan (9x13)

Topping:
-1 heaping cup of chocolate chips (milk or semi-sweet)
-Almost 1 cup of butterscotch chips.

Microwave until not fully melted. Stir and pour on top.

Put in fridge to cool.

1 cup flour
1 1/4 tsp. baking powder
1/8 tsp salt
1 tsp sugar
1 tsp baking soda
2 cups sour cream
3 eggs (separated and whites beaten until stiff)

Mix sour cream and egg yolks. Add dry ingredients and fold in stiffened egg whites. Cook in Belgium waffle maker (I don't know why it doesn't work in a regular waffle maker, but it doesn't). They should be thick and fluffy.

This is one of our favorite breakfasts and they go fast at our house!!

This is made by Grandma Fullmer but I really liked it. So I'm writing it down for my own reference, but if anyone wants to jump at it, be my guest. ;)

Chopped fruit: (suggested)
Strawberries
Apples
Bananas

Canned:
Pineapples
Mandarin Oranges
Mixed Fruit

Heat in separate pan:
1 can pineapple juice
1/3-1/2 cup sugar (however much you feel it needs)
2 heaping Tbsp of corn starch

Combine fruit with mix. Chill and Enjoy!!!

3 eggs
2 teaspoons vanilla
1 cup vegetable oil (or Applesauce)
2 cups peeled/grated zucchini (using the small grating edge)
2 cups sugar
1/4 teaspoon baking powder
3 cups flour
3 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 cup nuts (optional)

Mix wet and dry ingredients separately, then combine. Pour evenly into 2 bread pans. Bake at 325 degrees F for 1 hour.

I have to give credit to my niece Brittany for this one...and it's a hit!!!

1 (12 ounce) bag cranberries, fresh or frozen
1 bunch cilantro, chopped
1 bunch green onions, cut into 3 inch lengths
1 jalapeno pepper, seeded and minced
2 limes, juiced
3/4 cup white sugar
1 pinch salt

Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

Originally given to us from Uncle Kurt who served in South Korea on his mission, this recipe has become one of our favorites...

1 1/2 TBSP sesame seeds
1 lb beef - sliced very thin
1/4 cup chopped green onions
2-3 cloves garlic (minced or crushed)
1/4 tsp salt
1/4 tsp pepper
1 TBSP sesame seed oil
1/4 cup soy sauce
3 TBSP sugar (or 3 TBSP Splenda)

Cook sesame seeds in dry skillet until slightly brown.
Combine seeds and all ingredients, except beef, into a bowl.
Add beef to the mix and let MARINADE for several hours in the fridge - the longer the better.
Cook in frying pan w/all the sauce.
Serve over rice.

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

Compound Butter:

Pork:

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