***Jamie's Delicious Side of Rice***

(Jamie T.)

Fresh dill gives this rice a wonderfully subtle flavor, serves great with just about any dish. This is an estimated recipe, so you may adjust the measurements according to your taste.

rice
Chicken broth
2-4 cloves garlic, minced
2-4 Tablespoons butter
3-4 sprigs fresh chopped dill, add more or less depending on taste (or dried is fine)
salt
pepper

Cook rice in chicken broth. Prepare enough rice to have about 4-6 cups. When rice is done add other spices, mix well, and serve warm.

Fresh Fruit Kabobs

(Heather C.)

Much more popular than a regular serving bowl of fruit, these will go extremely fast! You can make a day ahead and cover in the fridge with plastic wrap. Use any fruit you want, but rememeber some like apples or bananas will turn brown.

1 bag grapes
1 container strawberries
1 pineapple
1 extra large cantaloupe, or 2 small
1 bag long wooden skewers

Cut strawberries in half and slice pineapple and cantaloupe in small chunks. Start wooden skewer with:

3 grapes
2 cantaloupe chunks
2 pineapple chunks
2 strawberry slices
2 cantaloupe chunks
3 grapes

Place on large platter to serve, makes about 20.

Perfect Chicken

(Cook's Country)

Add a sauce to this chicken or eat it plain, it's perfect and fast.

4 boneless, skinless chicken breasts (about 1 1/2 pounds), preferably kosher or Bell and Evans, rinsed, dried thoroughly, trimmed of excess fat, and prepared according to illustrations below
Table salt and ground black pepper
1/2 cup unbleached all-purpose flour
4 tablespoons vegetable oil

Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees.

Sprinkle both sides of cutlets generously with salt and pepper. Measure flour into pie tin or shallow baking dish. Working one cutlet at a time, coat with flour, and shake to remove excess.

Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 2 minutes; add 2 tablespoons oil and swirl pan to coat. Lay half of chicken pieces in skillet. Sauté cutlets, without moving them, until lightly browned on first side, 2 to 2 1/2 minutes. Turn cutlets and cook until second side is lightly browned, 2 to 2 1/2 minutes longer.

Remove pan from heat and transfer cutlets to plate in oven to keep warm and crisp while cooking remaining pieces and before serving.

Add remaining 2 tablespoons oil to now-empty skillet and heat until shimmering. Add remaining chicken pieces and repeat.

After removing the tenderloin, place each cutlet smooth-side up on a cutting board. Holding one hand on top of the cutlet, carefully slice the cutlet in half horizontally.






This will yield two pieces, each between 3/8 and 1/2 inch thick.





recipe & photo found here

***Potato-Cheese Soup***

(adapted from Mormon Cooking)

3 cups water
5-6 cups potatoes, chopped small
2-3 cups chopped carrots
1/4 - 1/2 cup chopped onion
3 teaspoons chicken bouillon granules, or cubes
¼ cup butter
¼ cup flour
1 pint (2 cups) light cream (half and half), or heavy cream or whipping cream, whatever cream you have on hand
1/8 teaspoon freshly ground black pepper
1 cup swiss cheese, shredded
1 cup sharp or extra sharp cheddar cheese, shredded
Salt

Cook potatoes, carrots, and onion in water and bouillon until tender (water does not need to cover vegetables completely). Turn heat to warm and let sit. Melt butter in separate pan over medium-low heat, add flour. Add half and half. Stir constantly over medium-high heat until thickened. Remove from heat and stir in cheese until melted. Add to cooked vegetables. Do not boil. Serve hot for 6-8 servings, salt to taste.

Black Bean Soup

(Heather C.)

Delicious, healthy, and done in 10 minutes! Serve as a soup or a dip with tortilla chips.

2 cans black beans (15 ounces), drained and rinsed
1½ cups broth (chicken or veggie)
1 cup chunky salsa
1 teaspoon cumin
Cheddar cheese (optional)
sour cream (optional)
green onions (optional)

In a food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth. Pour into medium saucepan and heat thoroughly. Serve with sour cream, cheese, and green onions, if desired.

Lentil-Barley Soup

(Juli B.)

¾ cup onion, chopped
¾ celery, chopped
1 clove garlic, minced
1/3 cup butter
6 cups water
28 ounce can tomatoes, cut up
¾ cup dry lentils, rinsed and drained
¾ cup pearl barley
6 vegetarian bouillon cubes (optional)
½ teaspoon dried rosemary, crushed
½ teaspoon oregano
¼ teaspoon pepper
1 cup thinly sliced carrots
1 cup Swiss cheese, shredded

In a 4-quart Dutch oven, cook onion, celery, and garlic in hot butter until tender. Add water, undrained tomatoes, lentils, barley, bouillon cubes, rosemary, oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Add carrots and simmer for 15 minutes more or just until carrots are tender. Ladle into soup bowls and top with cheese. Makes 5 servings.

Note: I altered this soup by adding a cut up seasoned (Emeril’s) pork chop (no bone). I used rice in place of barley and dehydrated onions (because I had no onions). I added one chopped up red bell pepper. I also used chicken broth instead of water.

***Chicken Tortilla Soup***

(Heather C.)

2 boneless chicken breasts, cooked and cut into bite-size pieces
1 small onion, chopped
1 teaspoon garlic powder
1 Tablespoon olive oil
2 teaspoons chili powder
1 teaspoon basil
1 teaspoon oregano
1 can petite diced tomatoes, 28 ounces
2¼ cups water
2 cubes chicken bouillon, or 2 teaspoons (or use chicken broth in place of water & bouillon)
1 cup frozen corn
1 can green chilies, 4 ounces
1 can black beans, 15 ounces drained and rinsed
Tortilla chips
Cheddar cheese
Green onion, chopped (optional)

In medium stock pot, heat oil over medium heat. Sauté onion and garlic powder in oil over medium heat, until soft (5 minutes). Stir in chili powder, oregano, basil, tomatoes, water, and bouillon. Bring to a boil and simmer for 5-10 minutes.

Stir in corn, chilies, beans, and chicken. Simmer for 10 minutes. Ladle into individual bowls and garnish with chips, cheese, and green onions.

Cheesy Italian Tortellini

(Heather C.)

½ pound ground beef
½ pound Italian sausage
2 cups spaghetti sauce
1 can (15 ounces) petite diced tomatoes
9 ounce package refrigerated or fresh tortellini
Mozzarella cheese

Cook beef and sausage in large skillet. Add to crock-pot with spaghetti sauce and tomatoes. Cook on low for 7 to 8 hours. Stir in tortellini and cook another 15-30 minutes on low. Serve topped with mozzarella cheese.

Rhubarb Jam

(Grandma H.)

4 cups diced Rhubarb
½ cup water
1 small box (3 ounces) cherry or strawberry Jell-O
2 cups of sugar

Cook rhubarb in hot water. When cooked, blend in blender or food processor to remove any remaining lumps. Return to pan, add Jell-O and stir. Add sugar and cooking and stirring until dissolved. Freeze or bottle and seal.

Fresh Peach Drink

(The Essential Mormon Cookbook)

2 large ripe peaches, peeled and pitted
1 cup orange juice
1/3 cup fresh lemon juice (bottled will work)
½ cup sugar
1 cup crushed ice or about 12 ice cubes, more or less depending on taste.

Mix all ingredients in blender or food processor. Makes 2-4 servings.

Pink Punch

½ Quart Raspberry Sherbet
2 liters Sprite

Pour soda into large punch bowl. Add scoops of Sherbet until full. Swirl mixture until soda turns pink and frothy. Serves approximately 20.

Party Punch

(Kelli's MIL)

2 packages Unsweetened strawberry Kool-Aid
2 cups sugar
2 quarts cold water
1 large can frozen lemonade
1 large can frozen orange juice
1 large can pineapple juice
2 liter bottle ginger ale or Sprite

Mix together until dissolved. Add ginger ale just before serving. (You can freeze the mixture without ginger ale for a slush and then add ginger ale when ready to serve.)

Wassail (Hot Apple Cider)

(Oma J.)

2 Quarts Apple Cider
⅔ cup clear Karo Syrup
½ teaspoon ground cloves
1 Lemon cut in rings
3 Cinnamon sticks

Put all in pot and simmer for 15 to 20 minutes. Serve hot. May garnish each cup with a cinnamon stick.

Banana Slush

(Grandma H.)

5 mashed bananas
6 cups water
3 cups sugar
1 can pineapple juice (46 ounces)
1 large can frozen orange juice concentrate
⅓ cup lemon juice
Sprite or Ginger Ale, about 3 liters

Mix together and freeze in small containers. Mix with Sprite or Ginger Ale and serve.

Chicken or Turkey Salad Sandwiches

(Denise G.)

4 cups cooked and diced chicken
1 Tablespoon lemon juice
1 cup diced celery
2 Tablespoons diced white onion
1 cup grapes cut in half (purple add more color but green are fine too)
1 can (about 1 cup) mandarin oranges, drained
1/2 cup mayonnaise (do not substitute)
1/2 cup sour cream
1/2 cup slivered almonds
2 large bags of small croissants

Combine all ingredients in bowl and mix. Best if made several hours before serving, chill in refrigerator. Fill croissants with chicken salad to serve.

Raspberry Salad

(The Essential Mormon Cookbook)

2 cups water
1 (6 ounce) package raspberry-flavored gelatin
1 (10 ounce) package frozen raspberries with syrup
1 (20 ounce) can crushed pineapple, undrained
4 bananas
Cool Whip (optional)

In a medium saucepan bring water to a boil. Add gelatin and stir until dissolved. Refrigerate until thick and syrupy. Thaw unopened package of raspberries in cold water for about 10 minutes. Carefully add to gelatin. Stir in crushed pineapple. Dice bananas and add. Pour into a 9x13-inch dish. Let set overnight, if possible or for several hours. Makes about 12 servings. May put cool whip on top.

Fluffy Pink Salad

1 Tablespoon lemon juice
8 ounces sour cream
1 large cool whip
1 can sweetened condensed milk
1 can cherry pie filling
1 medium size can crushed pineapple, drained

Mix all and refrigerate overnight or 3 hours.

Bean, Corn, & Tortilla Salad

(Annie S.)

1 can (15 ounces) pinto beans, drained & rinsed
2 cups (10 ounces) frozen kernel corn
¼ cup prepared medium tomato salsa, plus more for serving
1 bunch scallions (green onions), thinly sliced (about 1 cup)
1 ripe avocado, peeled, pitted, and cubed
3 plum tomatoes, thickly sliced
Course salt and ground pepper
1 bag (12 ounces) romaine hearts, cut into small pieces
3 cups (3 ounces) broken baked tortilla chips
¾ cup coarsely grated pepper Jack cheese

In a medium microwave safe bowl combine beans, corn, and salsa. Microwave just until warmed through, about 1 minute. Stir in scallions, avocado, and tomatoes; season with salt and pepper. Set bean mixture aside.

In a large bowl toss lettuce and chips together. Divide evenly among plates; top with bean mixture and cheese. Serve immediately, topped with additional salsa, if desired.

Red Onion Dressing

1/3 cup sugar
½ teaspoon salt
½ teaspoon garlic salt
¼ cup cider vinegar
¼ of a red onion, sliced thin
1 cup oil

Put all in Blender. Slowly add 1 cup oil while dressing is still in blender and blender in running. Chill 3 hours and pour on That Good Salad.

That Good Salad

(Trish H.)

(Serves 12-15)

1 bag leaf lettuce
1 bag spinach leaves
1 pound bacon, crumbled (or a jar of bacon bits)
½ “bag” red grapes, cut in half
1-2 avocados, chopped
2 cups grated Monterrey Jack Cheese

Mix all and serve with red onion dressing.

***Water-Gate Salad***

(Oma J.)

1 Box of pistachio pudding mix
1 can (16 ounces) crushed pineapple, don't drain
1 cup mini marshmallows
1 cup chopped pecans (optional)
1 container (8 ounces) cool whip

Stir dry pistachio mix into pineapple, marshmallows, and pecans. Fold in cool whip. Chill over night for best results, or 3 hours.

Royal Icing

3 egg whites, room temperature
1 pound box of confectioners sugar (or 3 3/4 cup)* 
½ teaspoon cream of tartar
½ teaspoon vanilla

Using a glass or stainless steel bowl beat egg whites in one cup powdered sugar; don't measure just pour in about a cup and remaining ingredients until smooth and creamy. Add remaining box and beat until stiff peaks form about 5-7 minutes. Cover with plastic wrap until ready to use. You will need an icing bag and tip to decorate gingerbread men. When using icing keep a damp dish towel over bowl. This icing sets up quickly.

*I find the box more accurate 

***Gingerbread Cookies***

Oma J.

1 cup butter, room temperature
1 cup sugar
1 cup molasses
1 Egg
1 teaspoon nutmeg
2 teaspoons ground cloves
2 teaspoons ginger
3 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
5 cups all purpose flour
Royal Icing

In a large bowl cream sugar and butter together until fluffy. Beat in molasses and egg. Sprinkle in spices, baking soda, and salt. Beat until well blended. Stir in flour a cup at a time and mix to make a stiff dough (save an extra ½ cup of flour to sprinkle on counter when kneading and cutting into shapes). Knead dough by hand about 10 minutes until it forms a ball and is smooth. It may be a little sticky.

Refrigerate overnight or several hours.

Cut into 4 sections and let it sit out for about 10 minutes. Roll out dough onto a long sheet of waxed paper so you can flip it over onto the cookie sheet and it will not get out of shape (roll dough the thickness you desire, it will stay that thickness – baking it does not make it rise or spread much).

If you want to hang them on the Christmas tree use a toothpick etc to make a small hole in the head before baking.

Bake at 300° for 15 - 20 minutes. Gently work spatula under each piece to loosen from cookie sheet. Cool on cooling rack. Decorate with Royal Icing.

They make a great Christmas gift too! I made up this little poem:

"We would like to thank you for all that you do

and let you know we sure appreciate you.

Please enjoy this batch of gingerbread men.

We hope you eat all that you can.

If you do not wish to eat this holiday treat, please hang them with care

they'll look rather festive on your tree with all the ornaments there."

Jell-O Jigglers

(JELL-O)

2 1/2 cups boiling water
2 packages jell-o, 6 ounces each

Stir 2 1/2 cups boiling water (do not add cold water) into 2 packages (8-serving size each) gelatin in bowl. 3 minutes until dissolved. Refriderate 3 hours until firm.Dip bottom if pan in warm water about 15 seconds. Cut into 1-inch squares, or decorative shapes with cookie cutters, all the way through gelatin. Lift from pan.

recipe found here

Cream Cheese Frosting

1 package (8 ounces) cream cheese, softened
¼ cup butter or margarine, softened
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

Beat cream cheese, butter, milk, and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth.

Frosts one 13x9 inch cake generously, or fills and frost one 8 or 9 inch two layer cake. Refrigerate any remaining.