Club Tacos

This is one of Aaron's favorite things to order at Chili's.  We decided to make our own at home.

Place 2 flour tortillas on a baking sheet, top with shredded cheese and grilled chicken slices, then bake for 2-3 minutes until crisp and melted.

Remove to plates and add toppings:

Bacon crumbles

Lettuce

Tomato

Sauce (ranch dressing mixed with a little taco sauce)

This can also be made with grilled steak and sliced avocado.  That's my favorite at Rubio's.  YUM!

Chocolate Chocolate Chip Bundt Cake

This cake is incredibly moist and delicious!  I got the recipe from my friend Carrie Lowe when we were serving in the Primary presidency together.

Combine:
1 yellow cake mix
1 small (3.9 oz) pkg instant chocolate pudding
½ cup sugar
¾ cup water
¾ cup oil
3 eggs
1 cup sour cream

Mix with beaters until smooth. Stir in 1 cup semisweet chocolate chips. Pour into greased bundt pan. Bake at 350 for 50-60 min. Cool 10 min. in pan, then remove onto wire rack. Cool completely and sprinkle with powdered sugar.

Mandarin Orange Almond Salad

I crave this salad a lot! The dressing is my personal favorite.
  Thanks to my friend Jennifer Meyer for this recipe.

Dressing: (make it ahead of time for best flavor)

1 tsp salt

1 ½ T. sugar

2 T. red wine vinegar

¼ cup oil

2 shots Tabasco sauce

Ground pepper to taste

Sugared almonds:

Brown 3-4 oz. sliced almonds in 2 T. butter. Add 2 T. sugar and coat. Immediately remove almonds into a bowl to cool.

Salad:

1 bunch Romaine lettuce

1 bunch green onions, chopped

1 T. fresh parsley, chopped

1 can mandarin oranges, drained

strawberries, sliced (opt., but I always try to include them)

grapes (opt.)

Pour dressing over and toss. Sprinkle almonds over just before serving. In a pinch, you can use bagged pre-made roasted almonds instead of the sugared ones.

Cheesy Broccoli Soup

I was skeptical when I saw the Cheese Whiz, but my friend Danielle Thompson assured me this recipe gets rave reviews at her sister's catered events. I’m so glad I tried it… it’s a hit with everyone!

In a medium saucepan, combine:
1 cup water
1 Tbsp chicken bouillon

 Add 2/3 cup diced celery
2/3 cup diced carrots
1/3 of an onion, chopped

 Bring to a boil and simmer until tender. (I steam the broccoli over the top while it boils.)

In a large pot, melt 1 cube butter or margarine.
Add ½ cup flour and mix well.
Gradually add 2 and 2/3 cups water and above vegetable mixture.
Add 5-6 oz. Cheese Whiz (if you’re anti Cheese Whiz, shredded cheddar works OK instead)
Add 1 cup frozen shredded hash browns.
Cook until tender and let thicken. Just before serving, add 1 cup cooked broccoli.

Shredded Italian Beef Sandwiches

When I came home from the hospital with baby Sarah, my friend Holly Hopkins brought me this for dinner.  I've been making it ever since.  It's ridiculously easy and yummy too!

1 beef roast (should fill your slow cooker 1/2-3/4 full in order to cook right; any smaller will cook too dry)

1 packet dry Italian dressing mix

1 beef bouillon cube

½ cup Worcestershire sauce

½ cup water

Put all ingredients in slow cooker and cook all day on low. Should be very moist. Shred and serve on rolls, using extra liquid for dipping. Leftovers freeze well, so a large roast can get you 2 dinners! Or use the leftovers for enchiladas

Garlic Lime Chicken

This was our #1 favorite recipe this year!

It’s quick and easy, very tasty, and all seven of us really like it! 
 Believe it or not, I got this recipe out of the newspaper.

1 tsp salt

¾ tsp pepper

¼ tsp paprika

¼ tsp cayenne pepper (opt. – we don’t use it)

1 tsp garlic powder

½ tsp onion powder

½ tsp thyme

Mix spices together and sprinkle on both sides of 6 boneless skinless chicken breasts. (I 8x the spices and keep them in a small container on my spice shelf so I don’t have to measure things out every time. It streamlines the process considerably.)

In a stainless steel skillet, heat 2 T. olive oil and 2 T. butter over medium high heat.
Saute chicken until golden brown, about 5 minutes on each side.
Remove chicken and add 4 T. lime juice and ½ cup chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Cook until sauce has reduced slightly.
Add chicken back to the pan to thoroughly coat. Serve with chicken broth rice or garlic mashed potatoes.

Serves 6.   

Beef Roast

beef roast
(Optional: carrots, potatoes, onions)

Add 1 cup beef broth and 1 can golden mushroom soup.

Cook in crockpot all day. Shred.

Quesadillas

raw tortillas, cooked fresh
shredded cheese
chicken, pork, or beef (optional)

Cook over medium heat until crispy.
Top with pico de gallo, sour cream, guacamole

OR add shredded mozzarella cheese and pepperonis for a pizzadilla! (dip wedges in marinara)

French Toast

thick day old bread

eggs
milk
vanilla
cinnamon

Beef Enchiladas

ground beef OR shredded beef
add a bit of enchilada sauce
Roll into tortillas and place in baking dish
Cover with sauce and shredded cheese
Bake

Breakfast burritos

Scrambled eggs
Cheese
Hashbrowns (opt)
Sausage crumbles (opt)
Salsa
Tortillas (warmed)

Can be frozen by wrapping individually in saran wrap, then place together in a freezer ziploc.
To reheat: Remove plastic wrap, wrap in paper towel, microwave 45 seconds, let sit for a minute, microwave another 30 seconds.

Scrambled Eggs

Add milk (or cream, evaporated milk, half &half...) OR water if you like it less creamy
Add chives
Add cheese
Cook on medium or medium low

Spaghetti

1 lb ground beef
2 cans tomato sauce
1 can diced tomatoes
spaghetti seasoning (4 T)
noodles

Tacos or taco salad

ground beef, browned
taco seasoning
lettuce
tomato, chopped
salsa or taco sauce
sour cream
cheese, shredded
tortillas (or chips)

Tastiest Chicken Pot Pie

Chop veggies (carrots, celery, onion, peas...).  Saute veggies in butter.  Add thyme, parsley, sage, salt, and pepper.  Add chicken slurry and mix well.  Pour into refrigerated double pie crust (cut vents in the top crust) and bake at 450 for 40min (I cover with foil after 15 min so it doesn't burn.)

Easiest chicken pot pie

Combine chicken slurry and frozen mixed vegetables (carrots, green beans, peas, corn).  Pour into refrigerated double pie crust (cut vents in the top crust) and bake at 450 for 40min (I cover with foil after 15 min so it doesn't burn.)

Hawaiian Haystacks

Serve chicken slurry over rice and top with any combination of the following: shredded cheese, cooked peas, sliced green onions, chow mein noodles, pineapple chunks, etc.

Chicken slurry

When I was growing up, my mom used to make hawaiian haystacks, and we kids started calling the chicken mixture "chicken slurry".  It annoyed my mom, but the name stuck.  
It turns out chicken slurry is extremely versatile, and leftovers can be used in soup, pot pie, tetrazzini, enchiladas....so I always make a bunch to freeze for later.

Fill your crockpot with a bag of still frozen chicken breasts and 3-4 cans of cream of chicken soup.
  Cook all day on low, then shred chicken.  Bag the leftovers in 2-3 cup amounts and freeze.

Tater Tot Casserole

In 11x13 pan, cook a large pkg. of tater tots according to the pkg. directions. Brown 2 lbs. hamburger (I usually use only one pound.) Mix 2 cans cream of mushroom soup and 1 can milk. Spread meat over cooked tater tots, cover with sauce, and top with shredded cheddar cheese. Cook at 400 for 30 min.

Easy Crockpot Stew

2-3 lbs. round steak, cut into one inch cubes

6 potatoes, chopped

6 carrots, chopped

1 dry onion soup mix

2 cans cream of mushroom soup

Brown meat. Put all ingredients in large crockpot. Add water to cover. Serves a large family. (If you have a smaller crockpot, you may need to adjust the recipe accordingly.)

Texas sheet cake

Super rich, super moist, and feeds a crowd.

Mix with beaters:

2 cups flour

2 cups sugar

2 eggs

½ cup sour cream

1 tsp soda

1 tsp salt

1 tsp almond extract (if you’re not a fan of almond flavor, use vanilla instead)

In a saucepan, boil 1 cup butter and 1 cup water. Pour over other ingredients and mix well. Pour into greased jelly roll pan. Bake at 375 for 18-20 minutes. Cool 10 min.

To make glaze, boil ½ cup butter and ¼ cup milk. Remove from heat. Add 4 ½ cups powdered sugar and ½ tsp almond (or vanilla) extract and mix well. It should be thin; add more milk if necessary. Pour over the top of the cake and let it cool.

Soft ginger cookies

2 ¼ cups flour
 ¾ cup butter or shortening

2 tsp ground ginger
 1 cup sugar

1 tsp baking soda
 1 egg

¾ tsp cinnamon
 ¼ cup molasses

½ tsp ground cloves
2 Tbsp sugar

¼ tsp salt (opt)

Combine flour, ginger, soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl, beat butter or shortening on low speed for 30 seconds to soften. Add sugar; beat until fluffy. Add egg and molasses; beat well. Stir dry ingredients into beaten mixture. Shape into balls. Roll in sugar and place on an ungreased cookie sheet. Bake at 350 for 10 minutes or until light brown and still puffed. Do not overcook! Let stand for 2 minutes before transferring to rack. Makes 3 dozen.

Sour cream sugar cookies

Cream together 2 cups sugar, 1 cup butter, and 2 eggs. Stir in 1 cup sour cream and 2 tsp vanilla. Mix in 5 ½ cups flour, 1 tsp soda, and ½ tsp salt. Chill dough in freezer for about an hour. Roll out dough fairly thick. Cut with cookie cutters. Bake at 400 for 5-9 minutes (time varies by thickness and size) or until cookies are light golden brown. Let cool completely. Frost. Makes 4-5 dozen.

Andes mint cookies

If you’re a mint fan, these are to die for! And they frost themselves!

1 devil’s food cake mix

2 eggs

1/3 cup oil

1 pkg Andes mint pieces (You can buy them pre-chopped now!)

Pour ½ pkg chopped mints into dry cake mix. Add oil and eggs. Mix until moistened. Drop by rounded spoonfuls on greased cookie sheet. Bake at 350 for 7-8 min. Squash flat.  Remove to cooling rack. While cookies are still warm, sprinkle a few mints on top. Allow a few minutes for the mints to melt, then spread with a knife to frost. Makes 2-3 dozen.

Rolo cookies

I got this recipe from my sister-in-law Janalee.  These cookies are pure awesomeness.

Mix the following: 1 Devil's food cake mix, 1 egg, ¼ cup water, 3 T. vegetable oil.

Use cookie baller. Place one rolo in the center of each ball, then push it in and let the dough close around it. (You'll need about 5 pkgs of Rolos.)

Bake at 350 for 8-10 minutes. Cookies are done when tops crack. Don't overcook. Leave on cookie sheet 2 min. before removing to cooling rack. Makes 3-4 dozen.

Banana Fudge Cookies

Beat with a mixer: 1 chocolate cake mix, 1/3 cup mashed banana, 1 egg, 2 T. water. Add 6 oz. Semisweet chocolate chips and stir. Bake in a 350 oven for 10-12 minutes. Makes 2 dozen.

Caramel Chocolate bars

Mix ¾ cup melted butter (don't skimp or it won't work)
1/3 cup evaporated milk
one chocolate cake mix
1 cup nuts (opt.)

Place half of mixture in bottom of greased and floured 9x13 pan. Bake 8-10 min. at 350. Take out and sprinkle a pkg of chocolate chips over the mixture.

 Meanwhile, melt together 1/3 cup evaporated milk and a 14 oz. pkg caramels. (Microwave 2-3 min, stirring every 30 seconds)   Dribble caramel mixture over choc. chips. Dab with remaining cake mixture or roll into balls and flatten.   Return to 350 oven for 10-18 minutes. Cool and cut into bars.

Pumpkin Bread

Sift together 

3 1/3 cup flour

1 ½ tsp. salt

1 tsp. nutmeg

3 cups sugar
2 tsp. baking soda
1 tsp. cinnamon

Make a hole in the middle for the wet ingredients:

1 cup oil

2/3 cup water

1 cup nuts or chocolate chips (optional)

4 eggs

2 cups cooked or canned pumpkin

Mix together. Grease and flour 2 loaf pans (really well or it sticks!). Bake 1 hour at 350.
OR
Use 7 mini-loaf pans and bake for 35-40 min.

Yummy Gooey Dessert

This is actually my great aunt Beverly's recipe.

Crust: 1 ½ cubes melted margarine, 1 ½ cups chopped walnuts, 1 ½ cups flour. Mix and press on bottom of 9x13 pan. Bake 20 min. at 350.   Let cool completely.

#1 filling: 8 oz. cream cheese, 1 cup powdered sugar, 1 cup Cool Whip. Stir all 3 together and spread on crust.

#2 filling: 1 lg. pkg. each vanilla and choc. instant pudding.  Mix (powders), then add 4 cups milk and stir until firm.  Spread over filling #1.

Topping: spread remaining Cool Whip over top. Sprinkle with nuts or shaved Hershey bar. Chill overnight.

Paula Square Cookies

Mix chocolate cake mix, 2 eggs, and ½ cup oil. Roll balls in powdered sugar. Bake at 350 for 11 min. Makes 3 dozen.

(Use yellow cake mix and roll in cinnamon-sugar to make snickerdoodles.)

Paula’s Squares

1 spice cake mix

2 eggs

½ cup oil

½ cup sugar

Lightly grease a 13x9 pan. Mix all the ingredients and then pat mixture into pan. Bake at 350 degrees for 20-25 minutes. Remove from oven, hit pan on the counter to get rid of any bubbles, then sprinkle with powdered sugar. Cool, then cut into squares. (This recipe also works with other cake mix flavors.)

For cookies, omit sugar.  Roll in powdered sugar.  Bake 350 for 11 min.  Makes 3 dozen.

Jello Pudding Cake

Growing up, this was my favorite birthday cake.  In fact, I still love it!  

Bake a white cake mix as directed on package; use an oblong, greased and floured pan.
Let cake cool, then poke rows of holes in cake with a fork.
Dissolve one small pkg. raspberry jello in one cup hot water, and then add one cup cold water. Stir.
Pour the jell-o mixture slowly and evenly all over the cake.
Mix one small pkg. vanilla instant pudding according to package directions. As soon as it thickens, spread the pudding evenly all over the cake. 
Spread a small container of Cool Whip over the cake for the final layer. Refrigerate cake until ready to serve. YUM!

Cinnamon Syrup

In a saucepan, combine ½ cup light corn syrup, 1 cup sugar, ¼ cup water, and ½ t. cinnamon. Bring to a boil, stirring constantly. Cook for 2-3 minutes. Remove from heat and allow to cool for five minutes (or else milk will curdle). Stir in ½ cup evaporated milk. Serve warm. (Freezes well and reheats in the microwave.)

Banana-Orange Sauce

In saucepan, combine ½ c. orange juice, ¼ cup sugar, and 1 ½ t. cornstarch. Stir until cornstarch is completely dissolved. Bring to a boil and simmer until thickened, stirring constantly. Stir in banana slices; heat through. Serve hot.

French Toast Fingers

2 eggs ¼ cup milk

¼ t. salt ½ cup strawberry preserves

8 slices day-old white bread powdered sugar

In a small bowl, beat eggs, milk, and salt; set aside. Spread preserves on four slices of bread; top with remaining bread. Trim crusts. Cut each sandwich into 3 strips. Dip both sides in egg mixture. Cook on a lightly greased hot griddle for 2 minutes on each side or until golden brown. Dust with powdered sugar if desired.

Grandma Lambert's wheat pancakes

These pancakes are to die for, and much more filling than their fluffy buttermilk counterparts. 

 Sue Anne used to make little baggies of dry mix for her boys at college.  

Aaron was always sad to see his supply of pancake mix baggies depleted...

(This is the 2x family size recipe. Halve it to fit into sandwich bags.)

2¼ - 2½ cups milk

2 eggs

¼ cup oil

¼ cup sugar

1 cup white flour

1 cup wheat flour

1 cup oat flour (put oatmeal in blender)-- (don't skip this; it's not nearly as good without!)

1 T. baking powder

Mix all ingredients. You may have to add water to make the batter a more pourable consistency. Can be used for waffles as well.

Melt in your mouth pancakes

2 cups biscuit mix

1 cup milk

2 eggs

1 T. sugar

2 T. lemon juice

2 t. baking powder

Makes 24 pancakes.

Orange jello salad

3 oz orange jello

15 oz. crushed pineapple

1 can mandarin oranges, drained

2 T. orange juice concentrate

1 cup mini marshmallows

12 oz. Cool Whip

Mix and chill.

Raspberry Cream Jello

3- 3oz pkg raspberry jello

3 cups boiling water 

1 20oz can crushed pineapple (don’t drain)

1 10oz pkg frozen raspberries (don’t drain)

1 lg carton sour cream

Dissolve jello with water and add pineapple and raspberries. Set ½ jello in glass 9x13 pan (approx 45 min). Spread sour cream on top. Then add rest of jello (spoon it-- don't pour!) and set. (Note: Can use strawberries and strawberry jello instead.)

Strawberry Fantasy Jello

In mixing bowl blend 6 oz. (3/4 cup?) strawberry gelatin powder and ¼ cup sugar. Add 1 cup boiling water and stir until gelatin is dissolved. Stir in 1 pint (16 oz) sliced frozen strawberries (thawed), 1 can (1 lb. 4 ½ oz) crushed pineapple (drained!!!), and one banana (mashed). Chill until jelly-like in consistency (1/2 hour?). In a chilled bowl with chilled beaters whip 1 cup sour cream until soft peaks form (about 5 min. with electric mixer at high). Fold sour cream into gelatin and pour mixture into a 2 qt. salad mold which has been rinsed with cold water. Chill until firm (make it the night before to be safe). Unmold onto chilled serving plate and garnish with whole strawberries if desired. Serves 8-10.

Savory Spinach Salad

From my "dorm mom" my freshman year of college.

1 head lettuce

1 bags spinach

1/2 container mushrooms

1/4 lb. bacon (crumbled)

1/2 cup cottage cheese

3/8 lb. shredded mozz cheese

1/2 sliced red onion

Dressing:

3/4 T poppy seed

3/8 cup white vinegar

3/4 cup oil

3/8 tsp dry mustard

3/4 tsp salt

3/8 cup sugar

Don’t put the dressing on until you are ready to serve it.

Strawberry Spinach Salad

8 oz (or more) fresh strawberries, sliced

½ cucumber, sliced

¼ red onion, diced small

6 oz. baby spinach

Dressing: 2 T. lemon juice, 2 T. white wine vinegar, 1/3 cup sugar, 1 T. oil, 1 t. poppy seeds. Mix and chill before serving.

Add dressing right before serving.

Oven Roasted Vegetables

½ cup broccoli

½ cup carrots

½ onion

1 zucchini

1 squash

8 mushrooms

¼ cabbage

2-4 T. olive oil

½ t. salt

3-5 cloves garlic (do not chop)

fresh herbs (rosemary, oregano, basil, etc.)

Coat vegetables, garlic, and herbs with olive oil. In a 9x13 pan cook at 425 for 10 min. Stir and add salt. Return to oven for 10 more minutes.

Applebee’s Clubhouse Grill

1 thick slice French bread, buttered side down

miracle whip

shredded cheddar cheese

2 thin slices turkey

2 slices tomato

barbecue sauce

2 thin slices ham

shredded cheddar cheese

French bread buttered side up

Assemble in this order. Grill both sides. Cut in half. Serve with more BBQ sauce.

Chicken tetrazzini

2 ½ cups broken raw spaghetti

¼ cup butter

3 T. chopped onion

1 can evaporated milk (or another can of cream of chicken soup, thinned by a bit of milk)

¼ tsp. marjoram
2 T. chopped pimento (opt)

2 Cups cubed cooked chicken or turkey

1 cup shredded cheddar cheese

1 can cream chicken soup 

1 tsp celery salt

pepper to taste

frozen peas

Cook spaghetti 7 min. Drain and rinse. Melt butter, sauté onions. (or skip this step and throw in some dried onion flakes)  Stir in everything else, including cooked spaghetti  and pour into greased 9x13 pan.  Sprinkle with cheese (cheddar or parmesan). Bake covered at 350 for 30 min.

Potato Topped Meatloaf

Combine ½ cup brown gravy, 1 egg, 1 cup soft bread crumbs, ¼ cup chopped onion, ½ tsp each salt and pepper, and 1 ½ lbs ground beef. Mix well!  Form into a loaf. Bake 1 hour at 350. While meat is baking, make 2 ½ cups mashed potatoes. Spread potatoes over meatloaf and dot with butter. Bake an additional 20 min. Let stand 5 min. then pour 1 cup brown gravy over potatoes.

Creamy Chicken Enchiladas

1 dozen corn tortillas

1 cooked chicken

2 cans cream chicken soup

1 can cheddar cheese soup

1 cup grated cheddar cheese

¼ cup minced onion

Mix chicken, onion, and ¾ of undiluted soups. Put mixture on tortillas, roll, and place in pan. Dilute the remaining soups just so they are pourable and cover the enchiladas with soups. Sprinkle grated cheese on top. Cover pan with foil and bake 30 min. @ 325. Remove foil and bake 10 min more.


OR if you have chicken slurry to start with:

Mix chicken slurry with 1/2 can cream chicken soup and 3/4 can cheddar cheese soup. Put mixture on  a dozen corn tortillas and roll up.  Mix the remaining soups and add enough water to make them pourable, then pour over the enchiladas.  Cover with grated cheddar cheese.  Cover pan and bake at 325 for 30 min.  Remove cover and bake 10 min more.

Chicken and Rice

This was a staple of Aaron and Sam's college days.

2 cups long grain rice

2 cans cream chicken soup

3 cups water

1 pkg onion soup mix

chicken breasts

9x13 pan. Cover with foil. 1 hour at 350. Stir halfway through.

Lemon pepper crockpot chicken

I was first introduced to this recipe when Reina made it for us at the cabin. 
 Be careful not to get carried away with the lemon pepper, or this can get hot!

4-6 chicken breasts

1 can cream mushroom soup

2 T. butter

½ T. lemon pepper

Cook in crockpot on low 5 hours. Shred meat. Serve over rice.

Cheeseburger Macaroni

Brown 1 lb. ground beef and 1 cup chopped onion. Add one can diced tomatoes and one can crushed tomatoes. Meanwhile, cook 2 cups elbow macaroni. Drain. Stir into meat mixture. Add 1 cup shredded cheddar cheese.  Salt and pepper to taste.

Chicken and Salsa Soup

8 oz. boneless skinless chicken breast, cut into bite size pieces

1 ¾ cups water

1 ¾ cups chicken broth (14 ½ oz can)

1-2 t. chili powder

1 ½ cups loose pack frozen corn

1 cup thick and chunky salsa

½ cup shredded Monterey Jack cheese

3 cups tortilla chips

Combine chicken, water, broth, and chili powder in large saucepan. Bring to a boil. Reduce heat to low; cook, covered, for 8 minutes. Add corn; cook uncovered for 5 minutes or until chicken is no longer pink in center. Stir in salsa; heat through. Sprinkle each serving with cheese. Serve with chips. Makes 4 servings.

Porcupine Meatballs

This was one of our favorites growing up.

1 can (10 ½ oz) condensed tomato soup

1 lb. ground beef

¼ cup uncooked rice or 1 cup cooked rice (I suggest using cooked instead of uncooked; it's really bad if it's still crunchy...)

1 egg, slightly beaten

¼ cup minced onion

2 T. minced parsley

1 t. salt

1 small clove garlic, minced

2 T. shortening

1 cup water

Mix ¼ cup soup with beef, rice, egg, onion, parsley, and salt. Shape into balls. Brown meatballs and garlic in shortening in skillet; blend in remaining soup and water. Cover; simmer 40 minutes or until rice is tender; stir often.

Fried Rice

2 T. oil
veggies: onion, celery, cabbage, carrots, peas ...
½ lb. shrimp or  1 cup chopped ham
3 cups cooked rice
2 beaten eggs, scrambled

¼ t. salt
soy sauce
oyster sauce
sesame oil

Simmer vegetables in oil. Add meat and rice. Stir and cook 5 minutes. Add salt. Fold in scrambled eggs.  Add soy sauce and oyster sauce to taste. Drizzle with sesame oil.

Beef Stroganoff

2x this recipe for a large family

Cut 1 lb. round steak into pieces, dust with flour, and brown in 2 T. hot shortening. Over medium heaup sliced mushrooms, 1/8 cup minced onion, ½ tsp. paprika, 1 tsp. salt, 1 T. worcestershire sauce, ½ cup beef broth, and ½ cup sour cream. Cover and bake at 325 for about 1 ½ hours. Serve with noodles or rice.

Can also be cooked in crockpot. Be sure to add water to cover meat. Stir often.  Add sour cream at end.

Savory Pork Roast Sandwiches

This is Janalee's recipe.

Boneless pork loin roast

½ onion, chopped

1 clove garlic

chicken broth, enough to cover

lemon pepper, garlic salt, seasoning salt

Cook in crockpot on low all day. In late afternoon, shred meat. Serve on rolls, using sauce as au jus for dipping.

Mozzarella Chicken

Preheat oven to 450. Center one boneless skinless chicken breast on each piece of aluminum foil. Spoon spaghetti sauce over chicken. Spoon diced tomatoes with Italian herbs over chicken. Top with sliced zucchini or other favorite sliced vegetable. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Bake 18-22 minutes on a cookie sheet in oven. Open packets and immediately sprinkle each chicken breast with mozzarella cheese. (Can also be cooked on a grill--14-16 min at med high)

Pork Chops and Rice (2 servings)

2 pork loin chops (1 inch thick)

1 T. cooking oil

1 can cream mushroom soup

¾ cup milk

¾ cup uncooked instant rice

1/8 tsp. onion powder

1/8 tsp. garlic powder

Dash pepper

In a skillet over medium heat, brown the pork chops in oil; set aside. In an ungreased 8-in. baking dish, combine soup, milk, rice, and seasonings; mix well. Top with pork chops. Cover and bake at 350 for 45 min. or until meat is tender. Uncover and bake 5 min. longer. Let stand for 10 minutes before serving.

Crockpot ribs

 I got this recipe from my friend Ange Holland when we lived in Lehi.

Spread ribs (1-1 1/2 lbs country style) in crockpot. 

Slice an onion and layer over ribs. 

In a bowl, mix the following:

2 T. lemon juice

2 cups water

1 t. garlic salt

1/2 t. pepper

1 cup BBQ sauce 

1/3 cup worcestershire sauce

1 t. chili powder

Pour into crockpot and cook on low all day.  Serve with rice or pasta.

Chicken Taco Soup

Put the following in a crockpot:

4 chicken breasts

1 15oz can black beans 

2 15oz cans stewed tomatoes

1 15oz can tomato sauce

1 15oz can corn (drained)

1 4oz can diced green chilies

1 cup salsa

 Cook on low for 8 hours or high for 4 hrs.  Serve with chips and cheese.

Creamy chicken noodle soup

In a large saucepan, bring 4 cups water and 4 chicken bouillion cubes to boil. Add 3 cups uncooked egg noodles; cook uncovered about 10 minutes. Optional, add frozen veggies with 5 minutes to go. Add 1 can cream chicken soup and 1 ½ cups cooked cubed chicken (can use chicken slurry); heat thoroughly. Remove from heat. Stir in ½ cup sour cream. Sprinkle with minced fresh parsley.

Taco Soup

In a large cooking pot, brown 1 lb. ground beef with 1 large onion, chopped. Drain fat. Add:

1 can 16 oz. corn, drained

2 cans 14 oz. stewed tomatoes (or 1 diced & 1 crushed)
1 can pinto beans (rinsed)

1 can 8 oz. tomato sauce

1 pkg dry taco seasoning mix

½ cup water (or more)

Stir well. Bring to a boil then simmer about 30 min. Serve with grated cheese and tortilla chips. Garnish with a dollop of sour cream.

Lasagna

Meat sauce: Brown 1 lb. ground beef, stir in 2 (8 oz.)cans tomato sauce, 1 can water, and 1 pkg. spaghetti seasoning.

  Cheese filling: Mix together with spoon 1 lg. carton small curd cottage cheese, 1 T. parsley, and 1 lb. grated mozzarella cheese.

In a large baking dish, layer meat sauce, uncooked lasagna noodles and cheese filling in that order. Repeat layers, ending with meat sauce (7 layers total). Sprinkle with Parmesan cheese. Bake, covered,  at 350 for 45-60 min.

If you want to replace the noodles with zucchini, here are some tips:

* Slice zucchini quite thin lengthwise with a mandoline.

* Set slices on paper towels, sprinkle them with salt, then cover with another paper towel. Let sit for 15 minutes while you prepare the rest of the ingredients. This gets rid of a lot of the moisture, since zucchini is 95% water.

* When preparing your meat sauce, make it as thick as possible. It will get more liquidy as it cooks. (This is the opposite of regular lasagna, where the noodles soak up liquid as it cooks.)