Sopapilla's AKA Native American Fry Bread

6 cups flour
2 heaping tsp baking powder
1 tsp salt
1 tsp shortening
mix ingredients, add enough warm water to make dough, knead & let set for 15 min., roll very thin, cut in 4 inch squares, fry in deep fat fryer or in a shallow pan with oil.

Famous Dill Dip

Sherry Jongsma
This vegetable dip was served at our Progressive Dinner, December 2nd. I think EVERY person who attended asked me for this recipe! Thanks, Sherry!

1 tablespoon minced onion, use more or less depending on how much you like onion
1 tablespoon chopped parsley
1 teaspoon dill weed
1 teaspoon season salt
2/3 cup mayonnaise
2/3 cup sour cream

Mix and let set overnight to enrich the flavors.

and the winner is...

...Heidi Bevell!

Can you believe this?! It was sooo cute, the picture does not do it justice. The recipe for the sugar cookies is below.
and look at her cute little mice...

Betty Crocker Sugar Cookies

1 1/2 cups powdered sugar
1 cup margarine or butter, softened
1 egg
1 tsp. vanilla
1/2 tsp almond extract
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp, cream of tartar
granulated sugar

Mix powdered sugar, margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.

WHEN READY TO BAKE: Preheat oven to 375 degrees F. Divide dough into halves. Roll each half 3/16-inch thick on lightly floured clothe covered board. Cut into desired shapes with 2 to 2 1/2-inch cookie cutters, sprinkle with granulated sugar. Place on lightly greased cookie sheet. Bake until edges are light brown, 7-8 minutes.

Soft & Chewy Chocolate Peanut Butter Cookies

Heidi Bevell
from: Kraft Foods

1 pkg. (2-layer size) devil's food cake mix
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup peanut butter
2 eggs

PREHEAT oven to 375ºF. Place ingredients in large bowl. Beat with electric mixer on low speed 1 min., then beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough.
SHAPE into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.
BAKE 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.

Chocolate Oreo Balls

Jackie Payne

1 package of Oreo Cookies
1 8oz brick of cream cheese
Dipping Chocolate, any kind

In a food processor crush the whole package of oreo's until they are very fine. Then add the cream cheese and combine them both until it makes a thick paste (it works better if the cream cheese is cold from the refrigerator). Roll out balls the size of a quarter. Don't get them too big or they won't dip very well. If the balls are too soft put them in the freezer for 15-30 min until they are hard enough to dip. Melt your dipping chocolate in a double boiler. Dip the balls and set them out on wax paper to cool.

Meltaway Cookies

Corri Havlicek
from: The Essential Mormon Cookbook

1 cup butter
¾ cup cornstarch
¾ cup powdered sugar
1 cup flour

In a medium bowl cream butter until fluffy. Add cornstarch and sugar and blend well. Beat in flour until thoroughly mixed. Drop by small teaspoons onto baking sheet and flatten out with the bottom of a glass. (Dip glass in powdered sugar to prevent sticking). Bake at 350 degrees for 10 – 12 minutes. Cool on a wire rack and frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING

1 (3-ounce) package cream cheese, softened
1 cup powdered sugar
½ teaspoon vanilla

Mix all ingredients together. Color with food coloring if desired.

Original Nestle Toll House Chocolate Chip Cookies

Virginia Hatch

2 ¼ c. flour
1 t. baking soda
1 t. salt
1 c. (2 sticks) butter, softened
¾ c. granulated sugar
¾ c. packed brown sugar
1 t. vanilla extract
2 large eggs
2 c. (12 oz.) chocolate chips
1 c. chopped nuts

Preheat oven to 375 degrees.
Combine flour, baking soda, and salt in a small bowl. Beat butter, both sugars, and vanilla in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased sheets.
Bake for 9 – 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks and cool completely.
For high altitude baking: Increase flour to 2 ½ cups. Add 2 tsp. water with flour and reduce both sugars to 2/3 cup each. Bake drop cookies for 8 – 10 minutes.
*Here’s what I do: I use butter flavored Crisco, I only set the oven to 350 degrees and bake for 9 minutes, and I always use the high altitude directions. It has made all the difference for me.

Cut-out Cookies

Crystal Murdock

1 package “Super Moist Cherry Chip” cake mix
1/3 cup butter flavored Crisco
1/3 cup butter, softened
½ teaspoon vanilla
1 egg

Mix it all up and bake at 375 degrees for 6 – 8 minutes. Cool for 1 minute on the cookie sheet, then transfer to cooling rack.

Santa's Surprise Cookies

LeAnn Moss

1 bag Snickers Miniatures
2 cubes butter, softened
1 cup brown sugar
1 cup sugar
1 cup creamy peanut butter
2 eggs
1 teaspoon vanilla
3 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt

Combine butter, both sugars, and peanut butter, beat until smooth. Add the eggs and vanilla, then mix in the flour, baking soda and salt. Cover and chill for 2 – 3 hours. Remove dough from refrigerator and divide into 1 tablespoon pieces and flatten. Place a Snickers in the center and form a ball around it. Place on cookie sheet and bake at 325 degrees for 10 – 12 minutes. Cool and drizzle with chocolate.

Raspberry Almond Sandwich Cookies

Stephanie Westover

1 package sugar cookie mix
1 egg
1/4 cup vegetable oil
1 tbsp water
3/4 tsp almond extract
1 1/3 cups sliced almonds, broken
Seedless raspberry jam

Preheat oven to 375'. Combine cookie mix, egg, oil, water and almond extract in large bowl and stir until thoroughly blended. Drop half of dough by level measuring teaspoonfuls 2 inches apart onto ungreased cookie sheet. (its a small amount of dough but it will spread). With the other half of the dough, measure exactly the same, but place nuts on top before baking. Bake both for 6 min at 375'. Cool completely and spread raspberry jam on plain cookies, top with almond topped cookies and store in an airtight container.

Ginger Creme Cookies

Shanon Martinez AKA Pinky Starfish

1/3 Cup Shortening
1/2 Cup Sugar
1 Egg
1/2 Cup Molasses
1/2 Cup Water
2 Cups Flour
1/2 tsp Salt
1/2 tsp Baking soda
1 tsp Ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp Cinnamon

Icing:
1 cup powdered sugar
1/4 tsp salt
1/2 tsp lemon juice
1 1/2 tbsp milk

Mix shortening, sugar, egg, molasses, and water thoroughly. Stir in remaining ingredients and blend well. Chill dough. Spoon dough onto cookie sheet and swirl around. Bake at 400' and top with icing.

Dipped Oreos

Corie Green

form a solid and lasting relationship with walmart
walk into store
purchase pre-dipped oreos
purchase colored gels for drizzling
go home and drizzle purchased oreos with purchased icing
take oreos to party and impress everyone with your tremendous talent at dipping and drizzling

noone will be the wiser IF you don't tell *wink*wink
Everybody was very impressed, and I was mostly jealous that I didn't think of it myself.

Chocolate Peanut Butter Bars

From the Kitchen of Robin Connell

1 c. butter or marg. softened
1 c. crunchy or creamy Peanut Butter
1 (16 oz.) box powdered sugar
1 ½ c. vanilla wafers crushed
1 (12 oz.) bag semi-sweet chocolate chips
½ c. whipping cream

Beat butter and PB at medium speed in mixer until well blended. Add sugar and wafer crumbs and beat until well blended. Press mixture evenly into lightly greased 9x13 pan lined with wax paper.
Stir together choc chips and cream in a medium sauce pan over low heat until melted and smooth. Spread evenly over the top of PB mixture. Chill about 30 minutes or until firm.
Remove from fridge and let stand at room temp for about 10 min. before cutting into 2x2 inch bars.

mac & cheese

2 cups heavy cream
1 cup milk
1 cup velveta 7 oz
1/4 stick butter melted
2 cups sharp chedder
1 cup mozzorella
2 cups extra sharp chedder
6 eggs beated
pinch of salt
1 tsp black pepper
1 tsp cayenne pepper
1 pound macaroni

cook macaroni, drain, then add all remaining ingredients cook on 350 for 45 min to a hour.....

Creamy Potato Soup

8 CUPS PEELED & CUBED POTATOES

2 CUPS DICED CELERY

2 CUPS COARSELY CHOPPED ONIONS

4 CUPS WATER

2 TSP SALT

2 CUPS MILK

4 TBLSP BUTTER

1 TBLSP DRIED PARSLEY FLAKES

1/8 TSP PEPPER

COMBINE POTATOES, CELERY, ONION, WATER & SALT, BRING TO A BOIL, TURN IT DOWN TO LOW & COVER FOR 20 MIN. OR UNTIL POTATOES ARE DONE. MASH MIXTURE OVER ONCE OR TWICE WITH POTATO MASHER. STIR IN REMAINING INGREDIENTS & HEAT FOR 5 MIN.

Apricot Chicken

8 boneless, skinless chicken breasts
1 (8-ounce) bottle Russian salad dressing
1 cup Apricot jam
1 package dry Lipton Onion Soup Mix

Place chicken in greased 9 x 13 baking pan. Combine the dressing, jam, and onion soup mix and pour over chicken. Bake uncovered at 350 degrees for 1 hour. Easy and good!
From: The Essential Mormon Cookbook

Rocky Road Fudge

from: Allison Stock
served at our Progressive Dinner December 2nd

1 bag chocolate chips
2 sticks butter, cubed
4 cups sugar
1 can evaporated milk
20 large marshmallows
2 cups nuts
15 large marshmallows, quartered
1 teaspoon vanilla

Set aside the chocolate chips and the butter in a large bowl. In a saucepan melt the milk, sugar, and 20 large marshmallows. Bring to a boil and continue boiling until the mixture turns a caramel color. This requires stirring constantly for 20-25 minutes. Dump this boiling hot mixture on the chocolate chips and butter and stir quickly! Before the mixture sets up add the nuts, vanilla, and cut marshmallows. Spread onto a cookie sheet to cool and serve.

Grandma Holley's Bread Recipe

This is a bread recipe that has been in my family for years. Its my grandma's and I love it!

2 c. hot water
2 t. salt
1/4 c. oil
1/4 c. sugar or honey

1 T. Instant yeast mixed in 1 1/2 c. whole wheat flour and 1 1/2 c. white flour

Directions:
Put dry into wet mixture and beat with wooden spoon (around 2 min.) Gradually stir in more white flour until desired consistency or can't stir with spoon any more. Knead around 10 min.(give or take), adding flour as you go (keeping the dough feeling soft). You don't want it to feel very sticky when done kneading. Raise in bowl (covered with a kitchen towel) 1 1/2 hour. Put in grease bread pans and raise (covered with a kitchen towel) for 1 hour. Bake 350 20 minutes or more depending on your oven. (mine usually takes around 35 min.)

Zucchini Bread

This is the best Zucchini Bread I've ever had. My Mother got the recipe from a former ward member and family friend in Idaho, probably 30 years ago.

2 cups grated zucchini
3 eggs, beaten
1 cup vegetable oil
2 cups sugar
3 tsp vanilla

Mix together well. In a seperate bowl mix:

3 cups flour
1 tsp salt
3 tsp cinnamon
1 tsp soda
3/4 tsp nutmeg
1/4 tsp baking powder
1 cup nuts (optional)

Mix together and add cup by cup to the wet mixture. Spread into 2 well greased loaf pans. Bake at 350 for 1 hour. Cool 15 minutes before removing from pans.

In place of zucchini you can also use:
apples
carrots
bananas
cucumbers (seeded and pressed to remove liquid)
pumpkin

This is a copy of the original recipe that my Mother still cooks from. Recipes look like this only when they are much loved by all and cooked often. Enjoy.

Cheddar Ham Soup

3 red potatoes, diced
3 cups water, or enough to cover potatoes
1 cup sliced carrots
1/4 cup chopped onion
1/2 cup chopped celery
1/4 cup butter
1/4 cup flour
2 cups milk, for extra creamy soup use half and half or heavy cream
1/2 tsp salt
1/4 tsp pepper
2 cups extra sharp cheddar cheese
2 cups cubed ham, or 1-16oz package
1 cup frozen peas (optional)

In a large saucepan, saute carrot, onion, and celery in a little bit of oil until just tender. Add potatoes and water and bring to a boil. Reduce heat; cover and cook for 10 - 15 minutes or until potatoes are tender. Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add milk, salt, and pepper. Keep stirring so it doesn't go lumpy. Bring to a boil and stir for another two minutes or until thickened. Stir in cheese until melted. Stir into undrained potato mixture, then add ham and peas and heat through.

I got this recipe from www.excellenteats.blogspot.com

Pumpkin Cookies

2 cubes butter or 1 cup butter-flavored crisco
1 cup Brown Sugar
1 cup White Sugar
3 Eggs
2 cups Pumpkin (unspiced)
3 1/2 cups flour (might need to add 1/2 cup more)
2 t. Baking Soda
1/2 t. Salt
2 t. Cinnamon (I add a little more)
1/2 t. Cloves (I add a little more)
3/4 t. Nutmeg (I add a little more)
3/4 t. Ginger
2 cups Chopped nuts
2 cups Semi-Sweet Chocolate Chips

Mix together. Drop by spoonful the size you desire. Bake at 400 for 10 minutes or till done.

Chicken and Black beans

2 lbs of cut-up chicken breasts (bite size pieces)
1/2 to 1 cup salsa
1 can black beans (drained)
Tortillas
seasonings

Cook chicken with a little olive oil in a big frying pan over the stove, add your seasonings, (Montreal seasoning, red pepper, season salt, garlic salt w/parsley or whatever you like to flavor with) as you cook. Its yummy too if you add some green chili. When chicken is cooked, add salsa to your liking. Then add the black beans. Cook till warmed. Serve in tortillas with cheese and sour cream.

Recipe Request...

Does anyone have "The Best" recipe for Homemade Chicken Noodle Soup? Its my favorite and I just thought I'd ask since I've never made it.

Sauteed Apples

LeAnn sent me this after I posted German Pancakes:

Hey Corri, try this next time you make them...

Sauteed Apples
1 tsp. butter
6 large apples
3 T. brown sugar
1/4 c. apple juice
1 tsp. cinnamon

Cook apples, sugar, juice and cinnamon in skillet until apples are tender, serve over German pancake. I love this over top my German pancakes!!! You can even substitute the apple with peaches. Yummy!!!!

Pesto

1 1/2 cups basil leaves
1 tbsp parsley leaves
1/2 cup olive oil
1/3 cup pine nuts
1/2 cup Parmesan
1 or 2 cloves garlic

Mix all ingredients in blender. Serve on pasta with mozzarella cheese and tomatoes, or use as a spread on sandwiches, pizza, etc.

Monkey Bread

2 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter
1/2 cup white sugar
2 tblsp cinnamon
1/2 cup raisins (optional)

Preheat oven to 350 and grease a bundt pan or 8 x 8 casserole dish.
Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits in halves or quarters and shake a few at a time in the cinnamon mixture. Arrange the coated pieces in the bottom of the greased pan. Continue shaking and layering until all the biscuits are in the pan. If you use raisins, place them among the biscuits as you are layering.

In a small saucepan, melt butter with brown sugar over medium heat. Boil until the sugar is completely dissolved. Pour over the layered biscuits. Bake at 350 for 35 minutes. Let the bread cool for 10 minutes, then turn over onto a plate. Pull apart and enjoy!


If you really want to make it sticky-sweet, add this Cream Cheese Icing...

1/2 cube butter, room temperature
4 oz. or 1/2 brick cream cheese, room temperature
2 cups powdered sugar
1/4 tsp. salt
1 tsp. vanilla
1/4 tsp. lemon juice (optional)

Allow cream cheese and butter to get to room temperature, this will eliminate lumps. Beat butter and cream cheese together in a large bowl with a mixer. Slowly add the powdered sugar and salt. Mix for at least 5 minutes. Near the end of the mixing time add the vanilla and lemon juice. The icing should be well blended and fluffy, and the powdered sugar dissolved and smooth. If the icing is thin that's just fine because now you pour it over the hot bread like a glaze. If you want to use this same recipe to frost cookies add more powdered sugar.

German Pancakes

my sister Kelli's long-time favorite...

1/2 cube butter
1 cup flour
1 cup milk
1/4 tsp. salt
6 eggs

Turn oven to 425 to preheat. Put the butter in an 8 x 8 casserole dish, or loaf pan and place in hot oven to melt butter and get pan hot. In a separate bowl mix flour, milk, salt, and eggs. Beat until well mixed and fluffy. Remove hot pan from the oven and pour batter in. Bake at 425 for 20 minutes. The pancake will be very large and puffy. Serve right away, don't wait till it cools. (It deflates as it cools) Yummy by itself or with syrup.

Creamy Alfredo Sauce

2 cups heavy cream
1 stick butter
1 cup fresh Parmesan cheese (not the kind in the shaker can, the grated kind in the refrigerator section)
fresh ground pepper (if you don't have a grinder any regular pepper will work fine)

Heat heavy cream over low-medium heat in a saute pan. Add butter in small pieces and stir gently to melt. Sprinkle in the cheese and stir to incorporate. Season to taste with fresh pepper. Stir until smooth and creamy and cheese is melted (5-8 minutes). Serve with your favorite pasta and chicken. Deliziosa!

Granola

Here is one way to use all your oats you ladies might have stored!!! My family loves this to eat like cereal, for snacks, on yogurt, or on ice cream. This recipe can also be found in the food storage cook book.

6 c. oats (quick or regular, we like regular)
1/2 c. brown sugar
1 c. coconut
1/3 c. sesame seeds
1/4 c. sunflower seeds
1 c. chopped nuts (any variety)
Mix all this together. (you may omit whatever you want except brown sugar and oats)
Then coat with this:
1/2 c. oil
1/3 c. honey (I do use more, maybe about 1/2 c., do what ever tastes good!)
1 tsp. vanilla

Spread onto cookie sheet and bake at 350 for 25-30 minutes. Stirring about every 10 minutes. Add raisins, craisins, or whatever you want, the possibilities are endless!!! Spread onto wax paper or tin foil and let cool. Store in air tight container.

Inside Out Bacon Cheese Burgers

1 lb. ground beef
3 Tbsp. KRAFT Ranch Dressing, divided
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 KRAFT Singles, cut into quarters

PREHEAT grill to medium heat. Mix meat and 2 Tbsp. of the dressing. Shape into 8 thin patties. Mix remaining 1 Tbsp. dressing and the bacon. Spoon about 1 Tbsp. of the bacon mixture onto center of each of 4 of the patties; top with 2 Singles quarters and second patty. Pinch edges of patties together to seal. GRILL patties 7 to 9 min. on each side or until cooked through (160°F).

I don't use the kraft singles, instead I use the Sargento cheese that is already sliced. I've used pepper jack and chipotle. My family liked the chipotle best. I also add an egg and a little milk to the hamburger mixture along with some minced garlic, and Montreal steak seasoning. And instead of cooking bacon and crumbling it I use the REAL bacon bits found by the salad dressing and stuff.
After I make the patties I freeze them for a hour so they harden a bit. They seem to be easier to get on the grill that way.

Easy French Bread

2 T. yeast
1/2 c. warm water
2 c. hot water
3 T. sugar
1 T. Salt
5 T. oil
5-6 c. flour
1 egg white beaten

Dissolve yeast in warm water with sugar. Let stand 10 minutes. Add hot water, salt, oil and 1/2 of the flour. Beat. Add rest of the flour. Mix and leave spoon in batter. Set timer for 10 minutes, then stir. Do this 5 times. Turn in dough. Divide in half. Roll into a 9x13 rectangle. Roll and loosely pinch. Place diagonally on greased cookie sheet. Cut 3 to 5 slits on top of loaf. Spread egg whites on top of loaf. Sprinkle sesame seeds, poppy seeds, Parmesan cheese, garlic salt or salad supreme to top if desired. Let raise until doubled.
Bake at 350 degrees for 20 minutes.

Chicken Cacciatore

6 boneless skinless chicken breasts
1 tsp. salt divided
1/8 tsp. pepper
2 T. olive oil, divided
1 green pepper, chopped
1/2 lb fresh mushrooms, sliced
4 cloves garlic, minced
1(15oz) can tomato puree
1(14oz) can stewed tomatoes, cut up
1T. balsamic vinegar
2 tsp sugar
1 1/2 tsp dried basil
1 1/2 dried oregano
1/4 tsp. crushed red pepper flakes
1/4 cup minced fresh parsley
hot cooked spaghetti

Sprinkle chicken with 1/4 tsp. salt and pepper. In a large non-stick skillet, brown chicken in 1 T. oil. Remove and set aside. In the same skillet, saute the green pepper, mushrooms, and garlic in remaining oil until vegetables are tender. Add the tomato puree, stewed tomatoes, vinegar, sugar, basil, oregano, red pepper flakes, remaining salt and the reserved chicken. Bring to boil. Reduce heat; cover and simmer for 20 minutes. Stir in parsley. Simmer, uncovered, 15 minutes longer or until sauce is thickened. Serve over hot spaghetti.

Zesty Italian Chicken

1 bottle Zesty Italian Dressing
1 T. Chili powder
1 T. Cumin
3 cloves garlic-minced
5 lbs. boneless skinless chicken breast

Cook all together in crock pot on high for 4 hours, shred meat then cook 1 additional hour. Serve as tacos, or burritos.

This makes a ton!! I usually half the recipe and that is plenty for 2 meals for my family.

Easy Balsamic Chicken

from: Terri Miller
(Sonoma Diet)

4 skinless, boneless chicken breast halves (1 - 1 1/4 pounds total)
1/4 cup balsamic vinegar
1/4 cup olive oil
3 cloves garlic, minced (1 1/2 teaspoons minced)
1/4 teaspoon salt
1/4 teaspoon crushed red pepper

1. Place each chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly to 1/2-inch thickness. Remove plastic wrap.
2. Place chicken in a self-sealing plastic bag. In a small bowl combine vinegar, oil, garlic, salt and crushed red pepper. Pour over chicken, seal bag; turn to coat chicken. Cover and marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.
3. Drain, discarding marinade. Grill on the BBQ grill for 10-12 minutes or until chicken is no longer pink, turning chicken halfway through grilling. (For oven method: Place chicken on a rack in a shallow roasting pan. Roast chicken in a 400 degree oven for about 15 minutes or until chicken is no longer pink.

Chewy Cocoa Brownies

from: Terri Miller
(Very Best Baking web site)

1 2/3 cups sugar
3/4 cup (1 1/2 sticks) butter or margarine, melted
2 tablespoons water
2 large eggs
2 teaspoons vanilla
1 1/3 cups flour
3/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped nuts (optional)
powdered sugar

Directions:
PREHEAT oven to 350 degrees. Grease 13 X 9 baking pan.
COMBINE sugar, butter and water in large bowl. Stir in eggs and vanilla. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts. Spread into prepared baking pan.
BAKE for 18-25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Sprinkle with powdered sugar. Cut into bars

Unorthodox Shepherd's Pie

2 lbs. extra lean ground beef
1/2 c. chopped onion
1 c. finely chopped celery
2 tblsp. oil
1/4 c. + 1 tblsp. flour
2 c. chicken stock + 3/4 c. potato water (from boiling potatoes)
1 tsp. ground chili powder
1/2 - 1 tsp. Worcestershire sauce (optional)
1 tsp. salt
black pepper to taste (1/8 - 1/4 tsp.)
3 c. frozen mixed vegetables of your choice
4 1/2 lbs. Russet potatoes
1 1/2 c. half and half
4 oz. cream cheese
1/2 c. grated Parmesan cheese
1/2 stick butter, cut into small pieces
paprika

Boil potatoes in salted water. While the potatoes are cooking saute beef, onion, and celery in oil. Add flour and stir two to three minutes until it begins to bubble. Slowly add chicken stock and potato water (taken from the boiling potatoes), stir in chili powder, Worcestershire, and salt and pepper to taste. Cook until thickened; stir in frozen vegetables. Let simmer while you prepare potatoes.

Drain and mash potatoes with half and half, the cheeses, and salt and pepper.

Pour the beef mixture into 9 x 13 baking dish and top with mashed potatoes. Scatter butter bits evenly over the potatoes and sprinkle with paprika.

Bake uncovered at 350 for 45 minutes.

Mom's Ultimate Chocolate Chip Cookies

1 c. butter, softened but not melted
1 c. brown sugar, packed
1 tsp. baking soda
1/4 c. boiling water
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. salt
2 c. quick oats
1 - 12oz. bag chocolate chips (I like semi-sweet mini's)
1/2 c. chopped nuts, optional

Cream the butter and sugar. Dissolve soda in the boiling water and stir into the sugar mixture. Add vanilla, then the dry ingredients and mix together well. Stir in chips and nuts.
Preheat oven to 350. Drop by large tablespoons onto ungreased cookie sheet and flatten slightly. Bake for 10 - 12 minutes until lightly browned. Makes about 3 dozen.

Chicken Lo Mein

1 tbsp oil
1-2 chicken breasts thinly sliced
2 pkg ramen noodles & the seasoning(chicken or oriental)
1 pkg frozen or fresh stir fry vegetables
1 tbsp soy sauce
1 1/2 cups water


Heat oil in large skillet. Cook chicken until cooked through. Add remaining ingredients and cover. Simmer until noodles and vegetables are tender. I like to serve with egg rolls on the side!

Corri's Chicken Salad

2 cups chicken, baked and finely diced
½ cup celery, finely diced
½ medium onion, finely diced and simmered lightly in butter until tender
2 cups apple, finely diced
1 cup grapes, halved
1 20 oz. can pineapple tidbits, well drained
1 cup mayonnaise
¼ tsp salt
Pinch black pepper

Combine the mayonnaise, onion, salt and pepper; chill several hours or overnight. Combine chicken, fruits, and vegetables; stir in the mayonnaise mixture. Serve right away or cover and chill until serving. Serve with croissants.

Mini Pot Pies

1 can refrigerated flaky biscuts
1 large can of ready to serve soup
(Chicken or Beef & vegetables)


Peel the biscuts in half and press 8 halves into muffin tins. Fill the biscuts with the soup (you don't have to heat it). Put the remaining halves on top and press together to seal the top. Brush with butter and sprinkle seasonings on top. Bake in oven at 350' until tops are browned.

Chicken Enchiladas

3 cups shredded or diced chicken
1 cup salsa
1 - 4 oz. can green chiles
3 cups Monterey Jack Cheese
2 cups heavy cream
6 flour tortillas

Combine chicken, salsa, green chile, and 1 cup of cheese; mix thoroughly. Roll approximately 2/3 cup of chicken mixture into tortillas and place in a 9 x 13 baking dish with the seam side down. Pour the heavy cream over the top of the rolled tortillas and bake uncovered at 350 for 35 minutes. Remove and sprinkle remaining cheese over baked tortillas; bake another 10 minutes. Enjoy!