Layered Fruit Salad

Topping:

1 8 oz. Cream Cheese, softened 4 C. Frozen Whipped Topping thawed

2 (6 oz.) ctn. Raspberry Yogurt 1/2 tsp. Almond Extract

2 T. Sugar

4 tsp. Lemon Juice

Beat together first four ingredients at medium speed until smooth. Add whipped topping and almond extract. Beat until thick and smooth. Chill.

Fruit:

2 C. Fresh Blueberries 2 C. Seedless Grapes

3 Ripe Peaches 1 (20 oz.) can Mandarin Oranges

2C. Strawberries Sliced Almonds

In a glass trifle dish, layer blueberries, peaches and strawberries. Spoon half of cream topping over fruit. Layer grapes and oranges and rest of topping. Sprinkle with almonds and chill. (Other fruit or combinations of fruit can be used.

Italian Crock-Pot Chicken...

Ingredients:
•6 boneless skinless chicken breast halves
•1 envelope Italian salad dressing mix
•1 package (8 oz) cream cheese, softened to room temp
•1 large can condensed cream of chicken soup, undiluted
•1 can (4 oz) mushroom stems and pieces, drained *I use fresh instead*
•Hot cooked rice or noodles


Preparation:
Place the chicken breast halves in a slow cooker. Combine soup, salad dressing mix and cream cheese; pour over chicken. Cover and cook on LOW for 5 hours or until chicken can be shredded with a fork. Stir in mushrooms. Serve over rice or hot cooked noodles.

*Served with candied carrots, honey-lime fruit salad and Parmesan-garlic rolls.

French Dip Sandwiches

2 to 3 pound rump roast
2 cans ( 14 1/2 ounces each) beef consomme
4-6 hoagie buns

Place roast in greased 3 1/2 to 5-quart slow cooker.  Pour consomme over the top of the roast.  Cover and cook on low heat 8-10 hours.  Remove roast and save extra juice.  With a fork, break apart meat and serve on hoagies.  We like to toast our buns and top with Swiss Cheese.  Use excess juice for dipping sandwiches.  Makes 4-6 servings.

Cookie Salad

1 (8 oz) Cool Whip
1 sm. Vanilla Jello Pudding
1 cup Buttermilk
1 can Fruit Cocktail, drained
1 can Mandarin Oranges, drained
2 Bananas
1/2 pkg. Fudge Striped cookies, chopped

Mix it all together.

Fiesta Cheese Rice

3 cups uncooked instant rice
3 cups chicken broth
1 can rotel
3/4 cup sour cream
1 1/2 cups shredded cheddar cheese

In a bowl, combine the rice, broth and rotel. Pour into a greased 2-qt. microwave-safe dish. Cover and microwave on high for 10 minutes. Stir in the sour cream and 1/2 cup of cheese; mix well. Sprinkle with the remaining cheese. Cover and microwave for 1 minute or until the cheese is melted.

Chicken Tortilla Casserole

2 cups cooked chicken, cut into bite-sized pieces
corn tortillas, cut into strips
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
8 oz sour cream
1 can rotel
16 ounces shredded cheddar cheese

1. In a bowl, mix chicken, soups, sour cream and rotel.
2. In a 9 x 13 pan, add a layer of tortilla strips. Pour soup mixture over tortillas. Add a layer of cheese. Continue to layer in this order ending with a layer of cheese on top. Cover and refrigerate for 24 hours.
(On my second layer, I also added a thin layer of crushed tortilla chips just to add some texture)
3. Bake at 300 degrees for 1 to 1 1/2 hours.

Spicy Mexican Salad

Ingredients
1 (10 ounce) package chopped romaine lettuce
1 1/2 cups shredded Cheddar and Monterey cheese blend
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can black beans, rinsed and drained
2 tomatoes, chopped
1 (16 ounce) package corn chips
1 (16 ounce) bottle Catalina salad dressing

Directions
1.In a large bowl, combine the romaine, cheese, pinto beans, black beans, and tomatoes.
2.Add the corn chips and enough dressing to coat; toss and serve.

Italian Salad

1 head iceberg lettuce

1 head Romaine lettuce

1 lg. tomato, chopped

1 pkg. bacon, cooked and crumbled

Homemade croutons (see recipe)

1/2 C. Parmesan cheese

Dressing: Prepare "Good Seasons" dry Italian dressing according to package directions then add 1/4 cup sugar. Shake vigorously and pour over salad before serving.

Manicotti

1 lb. Ricotta cheese 1 TB. chopped parsley

1/4 lb. Mozzarella cheese salt and pepper to taste

1 egg 1/3 C. parmesan

18 manicotti pasta shells 1 jar spaghetti sauce

Mix ricotta, mozzarella, egg, parmesan, parsley, salt and pepper. Cook pasta shells according to directions. Drain and cool. Fill shells with cheese mixture. Put in pan and cover with your favorite spaghetti sauce. Bake 350* for 20 minutes, covered, and then 15 minutes, uncovered.

Bread Sticks

Mix:

1 TB. yeast 2 TB. sugar

1 1/2 C. water

Add:

1 1/2 tsp. salt 3 C. flour (I have to add more until not sticky)

Mix together, not too long. Let rise 15 minutes. Roll into a rectangle; slice into sticks. Melt 1 cube butter on a large baking sheet. Arrange bread sticks on sheet. Sprinkle with spices and cheese. Let rise again 15 minutes. Bake at 375* until brown.

Better than "Anything" Cake...

Ingredients:

• 1 (18.25 ounce) package devil's food cake mix
• 1 (14 ounce) can sweetened condensed milk
• 6 ounces caramel ice cream topping
• 3 bars chocolate covered toffee, chopped
• 1 (8 ounce) container frozen whipped topping, thawed

Directions:

1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.

2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)

3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Baked Beans...

Ingredients:

• 30 oz. can Large Butter Beans, drained
• 30 oz. can Kidney Beans. drained
• 30 oz. can Pork and Beans
• 1 onion, chopped
• 1 pound Hamburger, browned and seasoned
• 1 cup Brown Sugar
• 1/4 cup Ketchup
• 2 Tbsp. Mustard

Directions:

Brown hamburger with onion and drain. Stir into remaining ingredients and bake for 1 1/2 hours at 350 degrees.

Pulled Pork...

I have a lot of recipes that I don't really follow, they are just in my head and I throw everything in differently each time I make it. Sometimes I add different ingredients or leave some out depending on what I'm making and what mood I'm in. Pulled pork is one of those things that I just throw together and it's a bit different each time I make it. Everyone probably already knows how to make pulled pork and has their own version, but I am always curious as to how different people do different things. So here is how I do pulled pork:


I don't even know what kind of roasts I buy. I do tenderloin sometimes and other times I just buy one that looks good and looks like it has the least amount of white stuff... fat! I always buy boneless and I always buy the ones without the skin because it grosses me out too much! Any roast buying tips anyone has would be great for me! :)


I rinse the roast in warm water and then cut anymore white stuff that I can find on it. Some roasts have some thick fat and I don't like to cook it in the fat so I try to remove as much as possible. I put it in the bottom of the slow cooker and season it with seasoning salt and minced garlic. Then I pour Dr. Pepper over the top so there is a couple inches of liquid in the bottom. I let it slow cook overnight or all day. Long enough that it falls apart with no problem. If it's still tough then I let it cook longer.


After it's completely shredded I start dumping stuff in. This is where it gets different each time I make it. I start with BBQ sauce and stir it in. Then I pour ketchup, mustard, brown sugar, soy sauce and whatever else is sounding good that day. :) Stir it all together and serve as sandwiches, salads, burritos or whatever we are in the mood for! There is probably a better way to make pulled pork, but that is how I've been doing it! I'm curious... how do you prepare your pulled pork???

BBQ Chicken Pizza

Pizza Crust
1 1/2 cups warm water
2 tbsp. sugar
1 pkg. yeast
1 tsp. salt
3 cups flour.

Mix warm water, sugar, and yeast well.  Add salt and flour.  Roll out to however thick or thin you like.  Brush edges of dough with melted butter and sprinkle with garlic salt, basil, and Parmesan cheese. 

Pizza Topping
2 boneless, skinless, chicken breasts browned and cut into small pieces
BBQ sauce
3 green onions
Fresh mushrooms
Mozzarella cheese, grated
1 diced tomato
1/4 cup fresh cilantro, finely chopped

Spread BBQ sauce, chicken, green onions, mushrooms and cheese.  Bake at 350 for 25 minutes.  Then add fresh tomatoes and cilantro.

(Recipe originally from Karlee)

Grandma Hatch's Zucchini Bread

1 cup white sugar
1 cup brown sugar
1 cup oil
3 eggs
1 tsp. vanilla
2 cups grated zucchini
3 cups flour
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
2 tsp cinnamon
Nuts if desired

Sift flour, salt, baking soda, baking powder and cinnamon. Combine sugars and oil. Add eggs, vanilla and zucchini. Add flour and nuts. Bake at 350 degrees for 1 hour.

Fantastic Black Bean Chili

1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground turkey
3 (15 ounce) cans black beans, undrained
1 (14.5 ounce) can crushed tomatoes
1 1/2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil leaves
1 tablespoon red wine vinegar

Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

Lake Powell Enchilada Casserole

2 lb. hamburger 1 med. can enchilada sauce

1 tsp. onion powder shredded cheese

1 package corn tortillas 1 can sliced olives

2 cans tomato soup 1 can black beans

Brown hamburger with onion powder. Mix with tomato soup, enchilada sauce and black beans. Layer the bottom of a 13 x 9 cake pan (dutch oven works too) with corn tortillas. (I break them in half so it fits better.) Spread half meat sauce to cover. Add a layer of cheese. Layer again with tortillas sauce and cheese. End with olives. Bake @ 350* for 45 min. Serve with sour cream.

Pork Chops & Stuffing

Brown
4-6 Pork Chops in Frying Pan

Place on bottom of a casserole dish

Prepare
1-2 boxes of Pork Stuffing according to the box

Spoon over chops

Mix Together
1-2 cans Cream of Chicken
Milk

Pour that sauce over the pork chops & stuffing.

Sprinkle with cheese and cover tightly.

Bake 30 minutes on 375.

(Recipe originally from Karlee)

Cinnamon Roll Frosting

I cheated today and used Allison's Pantry Frozen Cinnamon Roll Dough.  It's delicious and I would recommend it.  Here is the frosting I added to the top.

Mix
6 cups powdered sugar
1 cup sour cream
1 t vanilla
1 cube margarine
8 oz cream cheese

Barbecued Hamburger

1 pound hamburger
1/2 small green pepper
1 small onion
1 bay leaf
1 can tomato soup
1 teaspoon vinegar
1/2 teaspoon sugar
1 teaspoon worcestershire sauce

Brown hamburger, onion, and green pepper.
Add soup and other ingredients.
Simmer about 30 minutes. Remove bay leaf before serving on buns.

Not Your Regular Mixed Green Salad

1 bag Spring Salad Mix 1 (6-oz.) pkg. slivered almonds

1 head Romaine or Red Leaf 1 (12 oz.) package grated Mozzarella

1 C. Pomegranate Seeds or Craisins

Candy almonds by putting a few TB. of brown sugar in a skillet with a couple of tsp. butter. Heat on medium-high continually tossing nuts with the sugar and butter until the sugar caramelizes. Remove from heat immediately and allow to cool. Toss salad ingredients with dressing sparingly, just before serving (or salad will get soggy). Great festive salad for holidays! (Options: add bacon, chicken or use swiss instead.)

Red Onion Salad Dressing:

1/2 Red Onion, 1 C. coarsely chopped 1 1/2 tsp. salt

1 C. Sugar 1/2 c. Red Wine Vinegar

2 T. dry mustard 1 c. olive oil

Put all ingredients into blender or food processor and blend until pureed. This dressing makes enough for a lot of salad. Save extra dressing in a sealed container.

Crock Pot Meat Loaf

Ingredients

Meat Loaf

2 1/4 pounds ground beef

1 onion finely diced (I use onion powder)

1/2 can tomato soup

1 TB. worcestershire sauce

2TB. brown sugar

1 C. bread crumbs

1/2 tsp. salt

1/4 tsp. pepper

1 egg lightly beaten

Sauce

1/2 can tomato soup

1 TB. worcestershire sauce

1/2 C. water

2 tsp. mustard

2 TB. brown sugar

1. Make two long strips of aluminum foil, long enough to sit in the crock pot and overhang sides. Place then in the crock pot so that they forma cross on the bottom of the pot. When the meat loaf is cooked you will use this to remove it from the crock.

2. Place all meat loaf ingredients in a very large mixing bowl.

3. Mix with hands (yes, you will have to get your hands dirty for this one) until well combined.

4. Shape with hands into a large round meat-loaf about an inch smaller than your crock pot.

5. Place loaf into crock pot, on top of the aluminum foil strips.

6. Mix all sauce ingredients together.

7. Pour over the top of meat loaf.

8. Cover and cook for 8 hours on low, or 4 hours on high. (Mine never takes that long)

9. Remove from crock pot using strips of aluminum for handles. Cut into slices and enjoy!

Serves 4-6

Hot Chicken Salad Casserole

2 cups chicken shredded
1 cup celery diced
3/4 cup mayonnaise
1 cup mushrooms diced
2 cups cooked rice
2 tablespoons chopped onions
1 teaspoon lemon juice
1 teaspoon salt
1 can cream of chicken soup
1 can water chestnuts diced

Mix all of the above ingredients and put into a 9X13 pan. Top with crushed cornflakes and 2 tablespoons melted butter. Bake at 350 degrees for 35 minutes.

Apple-Banana Salad

Mix
1 lg Instant banana cream pudding
1 lg can crushed pineapple, undrained

Fold In
1 (8oz) carton Cool Whip

Add
2 medium apples, sliced
3 bananas, sliced

White Chili

Saute
1 lb chicken breast (I use rotisserie chicken)
1 medium onion
1 cloves of garlic
1 T oil

Add
4 oz can green chiles chopped
2 can (14oz) chicken broth
2 cans (15 oz) Great Norther beans-rinsed
1 t salt
1 t cumin
1/2 t pepper

Bring to boil
Simmer 30 minutes, remove from heat.

Add
1 cup sour cream
1/2 cup whipping cream

Serve with chips or crackers and cheese.

Garlic-Butter French Bread...

Soften butter at room temperature. Mix in garlic salt and fresh parsley or basil to taste. Spread evenly over both halves of a fresh loaf of french bread. Broil in oven until browned. Keep a close eye on it while it cooks as it will burn quickly! Can also sprinkle shredded cheese on top before broiling.

Harvest Hamburger Soup...

1 pound Ground Beef
1/2 onion, chopped
1 (10.5 oz) cans Beef Consome
2 cups Water
1 1/2 cups fresh tomatoes
or 1 (12 oz) can diced tomatoes
2 tbsp. Sugar
1 1/2 cups fresh corn
or 1 (11 oz) can corn
2 Carrots, peeled and sliced
4 Potatoes, peeled and diced
1 tsp. Taco Seasoning
Salt and Pepper to taste
1 cup grated Mozzarella Cheese


*Brown ground beef and onion. In a large sauce pan combine all ingredients except cheese. Cook uncovered until vegetables are tender. Add grated cheese to individual servings. Makes 6 servings.


*I usually alter most recipes. This one I usually add more carrots and less potatoes because we like carrots better. I don't follow the exact portions for the veggies either, just throw in what looks good. My friends and I used to make this all the time in Nova Scotia on cold, rainy days which we had plenty of! I got this recipe originally from The Essential Mormon Cookbook. It's one of my favorites!

*Served with garlic-butter french bread.