South Weber 8th Ward Cookbook

2009 | www.frogtummy.
com
. . . . .
Cookbook Committee
Special thanks to Jenn Springer for the wonderful idea and countless hours
collecting and typing recipes ~ as well as her committee.
Jenn Springer
Gennessa Robbins
Relief Society Presidency

2 0 0 9 - P R E S E N T
Robin Rudd
Melanie Butler
Kathy Robbins
Staci Potter
Relief Society Presidency

2 0 0 6 - 2 0 0 9
Vicki Christensen
Helen Schenck
DeAnn Hoggan
Krista Hansen
Appetizers..................................................... 16
Texas Caviar ................................................................................................... 17
Sun-dried Tomatoes (well, sort of) ............................................................... 17
Open-Face Crab Ciabatta.......................................................................... 18
Cheese Spread .............................................................................................. 18
Cheese Fondue ............................................................................................. 18
Stuffed Mushrooms ........................................................................................ 19
Stuffed Mushrooms ........................................................................................ 19
Fantastic Ranch Cheese Balls ..................................................................... 20
Tomato & Cream Cheese Appetizer .......................................................... 20
Ham Cheese Ball ........................................................................................... 20
Lettuce Wraps ................................................................................................ 21
Appetizer Pizza ............................................................................................... 21
Robyn Judd’s Zucchini Chips ....................................................................... 22
Beverages ..................................................... 24
Witches Brew .................................................................................................. 25
Slush ................................................................................................................. 25
Cranberry Punch ........................................................................................... 25
Homemade Root Beer.................................................................................. 26
Water Punch................................................................................................... 26
Fruit Drink ......................................................................................................... 26
Breads ............................................................ 28
Whole Wheat Bread ...................................................................................... 29
White or Whole Wheat Bread ...................................................................... 30
Yummy, Yummy Wheat Bread .................................................................... 30
Wheat Bread .................................................................................................. 31
Artisan Bread .................................................................................................. 32
Foccacia Bread ............................................................................................. 33
French Bread .................................................................................................. 33
Harvest Loaf Bread ........................................................................................ 34
Peasant Bread ............................................................................................... 35
Cinnamon Fabulous French Bread ............................................................. 35
Amber Grain Bread ....................................................................................... 36
Fry Bread ......................................................................................................... 36
Fry Bread ......................................................................................................... 37
Best Cornbread.............................................................................................. 37
Cornbread ...................................................................................................... 38
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Cathy’s Bread with Instant Yeast ................................................................. 38
Pull-Apart Bacon Bread ................................................................................ 39
Date Nut Bread .............................................................................................. 39
Pumpkin Bread ............................................................................................... 40
Zucchini Bread................................................................................................ 40
Zucchini Bread................................................................................................ 41
Banana Bread ................................................................................................ 41
Banana Bread ................................................................................................ 42
Banana Bread ................................................................................................ 42
Banana Bread ................................................................................................ 43
Poppy Seed Bread......................................................................................... 43
Basic Pizza Dough .......................................................................................... 44
Pizza Dough .................................................................................................... 45
Pizza Dough .................................................................................................... 45
Soft Flour Tortillas............................................................................................. 45
Breadsticks ...................................................................................................... 46
Breadsticks ...................................................................................................... 46
Breadsticks ...................................................................................................... 46
Breadsticks ...................................................................................................... 47
Soft Pretzels ..................................................................................................... 48
Some Other Soft Pretzels ............................................................................... 48
Breakfast....................................................... 50
Granola ........................................................................................................... 51
Healthy & Good Breakfast ............................................................................ 51
CJ’s Pancake & Waffle Syrup ...................................................................... 52
Coconut Syrup ............................................................................................... 52
Buttermilk Syrup .............................................................................................. 52
Buttermilk Syrup .............................................................................................. 53
Cherry-Pecan Spread ................................................................................... 53
Wholesome & Light Oat Pancakes ............................................................. 54
Whole Wheat Country Griddle Cakes ........................................................ 54
Wholesome & Light Pancakes ..................................................................... 55
Fluffy Griddle Cakes....................................................................................... 55
German Pancakes......................................................................................... 56
German Pancakes......................................................................................... 56
Whole Wheat Blender Waffles or Pancakes .............................................. 57
Whole Wheat Pancakes or Waffles ............................................................. 57
Waffles ............................................................................................................. 58
Waffle Mix........................................................................................................ 58
French Toast.................................................................................................... 59
Crepes ............................................................................................................. 59
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Lazy Day Bran Muffin ..................................................................................... 60
Whole Wheat Muffins .................................................................................... 60
Chocolate Zucchini Mini Muffins ................................................................. 61
Sweet Potato Muffins .................................................................................... 61
Whole Grain Apple Fritters............................................................................ 62
French Breakfast Puffs ................................................................................... 63
Oven Omelet ................................................................................................. 63
Breakfast Casserole ....................................................................................... 64
Make-Ahead Breakfast Cake ...................................................................... 64
Brownies ........................................................ 66
Mint Brownies ................................................................................................. 67
Mint Brownies ................................................................................................. 68
Mrs. Fields Real Brownie Recipe .................................................................. 69
Easy Brownies ................................................................................................. 69
Chippy Blond Brownies ................................................................................. 70
Butterscotch Brownies ................................................................................... 70
Caramel Brownies ......................................................................................... 71
Brownies .......................................................................................................... 71
Our Best Brownies .......................................................................................... 72
Fudgy Brownies .............................................................................................. 72
Cakes & Cupcakes ...................................74

Crazy Cake ..................................................................................................... 75
Graham Streusel Cake ................................................................................. 75
Mountain Dew Cake ..................................................................................... 76
Brooking’s Yummy Pound Cake .................................................................. 76
Some Kind of Cake! Chocolate & Cinnamon .......................................... 77
Grandma’s Chocolate Cake ...................................................................... 78
Chocolate Mayonnaise Cake ..................................................................... 78
Chocolate Crazy Cake ................................................................................ 79
Chocolate Chip Cake .................................................................................. 79
Layered German Chocolate Cake ............................................................ 80
Pumpkin Cake................................................................................................ 80
Pumpkin Cream Cake .................................................................................. 81
Summer Strawberry Cake Dessert ............................................................... 82
Banana Cake ................................................................................................. 82
Fresh Orange Cake ....................................................................................... 83
Blueberry Poppy Cake .................................................................................. 84
Fresh Apple Cake .......................................................................................... 85
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Cookie Cake .................................................................................................. 86
Red Velvet Cupcakes with Cream Cheese Frosting ................................ 87
Perfect Lemon Cupcakes............................................................................. 87
Zucchini Cupcakes ........................................................................................ 88
Quick Pumpkin Cupcakes ............................................................................ 89
Cream Cheese-Filled Cupcakes ................................................................. 89
Cupcakes in an Ice Cream Cone ............................................................... 90
JELL-O Cheesecake ...................................................................................... 90
Pumpkin Cheesecake ................................................................................... 91
Little Cream Cheese Cakes ......................................................................... 91
Cake Truffles ................................................................................................... 92
German Chocolate Frosting ........................................................................ 92
Lemon Butter Cream Frosting ...................................................................... 93
Butter Cream Frosting .................................................................................... 93
Casseroles................................................... 94
Sweet Potato Casserole................................................................................ 95
Corn Casserole ............................................................................................... 95
Eggplant Casserole ....................................................................................... 96
Zucchini Casserole ......................................................................................... 96
Green Bean Casserole .................................................................................. 97
Chicken Cordon Bleu Casserole.................................................................. 97
Curly Noodle Casserole ................................................................................ 98
Pork Chop & Potato Casserole .................................................................... 98
Chicken Vegetable Casserole .................................................................... 99
Chicken Stuffing Casserole........................................................................... 99
Chicken Noodle Casserole......................................................................... 100
Sausage Rice Casserole ............................................................................. 100
Chicken & Dressing Casserole ................................................................... 101
Cookies & Bars ...................................... 102

Chocolate Chip Cookies ............................................................................ 103
Awesome Chocolate Chip Cookies ......................................................... 106
Soft Chocolate Chip Cookies .................................................................... 107
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Mrs. Field’s Cookies...................................................................................... 107
Pumpkin Chocolate Chip Cookies ........................................................... 108
Favorite Christmas or Valentine Cookies ................................................. 109
Chocolate Cookies ..................................................................................... 109
Chocolate Peanut Butter Cup Cookies ................................................... 110
Peanut Butter Dot Cookies ......................................................................... 110
Chewy Chocolate-Raspberry Cookies (Vegan) .................................... 111
Sugar Cookies .............................................................................................. 111
Sugar Cookies .............................................................................................. 112
Sour Cream Sugar Cookies ........................................................................ 112
Sugar Cookies .............................................................................................. 113
White Wonders (a super-duper sugar cookie) ........................................ 114
Almond Frosting ........................................................................................... 108
Rolo Cookies................................................................................................. 114
Nauvoo Ginger Bread Cookies ................................................................. 115
Chocolate Surprise Cookies ....................................................................... 115
Shortbread Cookies .................................................................................... 115
Oatmeal Chip Cookies ............................................................................... 116
Neiman-Marcus Oatmeal Cookies ........................................................... 118
White Chocolate & Craisin Cookies ......................................................... 117
Chocolate-Covered Cherry Cookies ....................................................... 118
Ginger Crinkles Cookies .............................................................................. 118
Cinnamon Cookies...................................................................................... 124
Caramel Cookies ......................................................................................... 120
Peanut Butter Cookies ................................................................................ 121
Peanut Butter Cookies ................................................................................ 121
Andes Chocolate Mint Cookies ................................................................ 122
Multi-Chip Cookies ...................................................................................... 122
Snickerdoodles............................................................................................. 123
Snickerdoodles............................................................................................. 123
Lady Fingers Cookies .................................................................................. 108
Clif Bars .......................................................................................................... 124
Caramel Bars ................................................................................................ 125
Cereal Bars ................................................................................................... 125
Peanut Butter Bars ....................................................................................... 126
Peanut Butter Fingers .................................................................................. 127
Pumpkin Bars ................................................................................................ 129
Granola Bars ................................................................................................. 129
Salted Peanut Chews ................................................................................. 130
Lemon Bars ................................................................................................... 131
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Desserts ..................................................... 132
Scotch Shortbread....................................................................................... 133
Fruit Pizza ....................................................................................................... 134
Fruit Pizza ....................................................................................................... 135
Toffee ............................................................................................................. 135
Lion House Mint Truffles ............................................................................... 136
Candy Marshmallow Log............................................................................ 136
Grandma Urry’s Old-Fashioned Fudge ..................................................... 137
Million Dollar Fudge ..................................................................................... 137
Black Licorice Caramel ............................................................................... 138
Doughnuts ..................................................................................................... 138
Apple Dumplings ......................................................................................... 139
Mint Dessert (Christmas) .............................................................................. 139
3-Layer Raspberry Dessert .......................................................................... 140
3-Layer Chocolate Dessert ......................................................................... 140
Homemade Pudding .................................................................................. 141
Peach Pudding Cobbler ............................................................................. 141
Creamy Rice Pudding ................................................................................. 142
Amanda’s Rice Pudding............................................................................. 142
4-Stack Pudding ........................................................................................... 143
Dips ............................................................... 144

Cowboy Dipping Mix ................................................................................... 145
Bean Dip for Tortilla Chips ........................................................................... 145
Fiesta Artichoke Dip ..................................................................................... 146
Hot Artichoke Dip ......................................................................................... 146
Hot Artichoke Dip ......................................................................................... 146
Vegetable Dip .............................................................................................. 147
Vegetable Dip .............................................................................................. 147
Vegetable Dip .............................................................................................. 148
Hoggan Family Veggie Dip ........................................................................ 148
Baked Bread Bowl Dip................................................................................. 149
Party Chili Dip ............................................................................................... 149
Spice Islands Beau Monde Dip .................................................................. 149
Guacamole .................................................................................................. 150
Spinach Dip .................................................................................................. 150
Holiday ........................................................... 152

Gingerbread for Gingerbread Houses or Gingerbread Men ................ 153
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Grandma Thayne’s Thanksgiving Dressing .............................................. 155
Paula’s Stuffing Mix ...................................................................................... 155
Great Grandma Warrren’s Dressing ......................................................... 156
Kitchen Potpourri ......................................................................................... 156
Ice Creams ................................................. 158

Fried Ice Cream Balls .................................................................................. 159
Ice Cream Sandwiches .............................................................................. 159
Paula Dean’s Ice Cream Sandwich Dessert ........................................... 160
Ice Cream Treat ........................................................................................... 160
Homemade Vanilla-Lemon Ice Cream ................................................... 161
Caramel Sauce............................................................................................ 161
Ice Cream Toppings .................................................................................... 162
Frozen Fresh Peach Mix .............................................................................. 163
Main Dishes ................................................ 164

Egg Rolls ........................................................................................................ 165
Egg Rolls ........................................................................................................ 165
Southwest Egg Rolls ..................................................................................... 166
Oatmeal Meatloaf ...................................................................................... 166
Best Meatloaf Ever....................................................................................... 167
Lil’ Cheddar Meatloaves ............................................................................ 167
Lime-and-Honey Glazed Salmon with Warm Black Beans & Corn Salad168
Mushroom Spinach Pizza ............................................................................ 169
Upside-Down Pizza ...................................................................................... 169
Basic Meatballs ............................................................................................ 170
Fresh Tomato Sauce .................................................................................... 171
Tomato Baste Roast .................................................................................... 171
Mexican Chili Pie ......................................................................................... 172
Hamburger Pie ............................................................................................. 172
15-Minute Cheesy Chili-n-Rice Skillet ........................................................ 173
Really Good Pinto Bean Pie ....................................................................... 173
Beefy Beef Bundles ...................................................................................... 174
Hungry Jack Beef & Bean Dish .................................................................. 174
Beef Taco Skillet ........................................................................................... 175
Sweet Pork Burritos ....................................................................................... 175
Costa Vida Sweet Pork ............................................................................... 175
Barbecue Turkey .......................................................................................... 176
Bar-B-Que Ribs.............................................................................................. 176
Barbecue Shrimp ......................................................................................... 177
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Turkey Parmigiana ....................................................................................... 177
Flank Steak .................................................................................................... 178
Sugar Ham .................................................................................................... 178
Best Crab Cakes .......................................................................................... 179
Pork Loin Roast ............................................................................................. 179
Roast Beef Swirl Witches.............................................................................. 180
Navajo Tacos ................................................................................................ 180
Caribbean Tacos ......................................................................................... 181
Burk’s Chili Verde ......................................................................................... 181
Pasta ............................................................. 182

Baked Spaghetti .......................................................................................... 183
Sour Cream Noodles ................................................................................... 183
Lasagna......................................................................................................... 184
Bisquick Impossible Lasagna Pie ................................................................ 184
Mexican Lasagna ........................................................................................ 185
Fettuccine Alfredo ....................................................................................... 185
Grown-Up Mac & Cheese .......................................................................... 186
Classic Stroganoff ........................................................................................ 187
Chicken Tetrazzini ........................................................................................ 187
Southwestern Chicken Pasta ..................................................................... 188
Cajun Chicken Pasta .................................................................................. 188
Cajun Chicken Pasta .................................................................................. 189
Chicken Pasta Salad ................................................................................... 189
Chicken Pasta Salad ................................................................................... 190
Play Dough ................................................. 192

Kool-Aid Play Dough ................................................................................... 193
Peanut Butter Play Dough .......................................................................... 193
Play Dough (not salty) ................................................................................. 193
Best Play Dough Ever ................................................................................... 194
Pies................................................................ 196
Apple Pie ....................................................................................................... 197
No-Crust Coconut Pie ................................................................................. 198
Coconut Praline Dream Pie........................................................................ 198
Million Dollar Pie ........................................................................................... 199
Lemon Meringue Pie ................................................................................... 199
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Traditional Pumpkin Pie ............................................................................... 200
Pumpkin Pie .................................................................................................. 200
Banana Cream Pie Filling ........................................................................... 201
Cream Pie ..................................................................................................... 201
Peach Pie...................................................................................................... 202
Éclair Pie ........................................................................................................ 202
Dirt Pie ........................................................................................................... 203
Nut Crust ....................................................................................................... 203
Pie Crust ........................................................................................................ 203
Pie Crust ........................................................................................................ 204
Flaky Pie Crust .............................................................................................. 204
No-Fail Pie Crust ........................................................................................... 205
Never-Fail Pie Crust...................................................................................... 205
Poultry ........................................................ 206

Chicken Divine ............................................................................................. 207
Barbecue Chicken ...................................................................................... 207
BBQ Chicken ................................................................................................ 208
Dutch Oven BBQ Chicken.......................................................................... 208
Lemon Chicken............................................................................................ 209
Parmesan Chicken ...................................................................................... 210
Best Ever Parmesan Chicken ..................................................................... 210
Chicken Turnovers ....................................................................................... 211
Chicken Cordon Bleu.................................................................................. 211
Chicken Enchiladas .................................................................................... 212
Sweet & Sour Chicken ................................................................................ 214
Sweet & Sour Chicken ................................................................................ 214
Sweet & Sour Chicken Wings ..................................................................... 215
Poppy Seed Chicken .................................................................................. 216
Chicken Waikiki ............................................................................................ 217
Swiss Party Chicken ..................................................................................... 218
Swiss Cheese Chicken ................................................................................ 218
Marinated Chicken ..................................................................................... 218
Italian Chicken ............................................................................................. 219
Chicken & Biscuits........................................................................................ 219
Teriyaki Style Chicken .................................................................................. 219
Special Delivery Chicken............................................................................ 220
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Steak or Chicken Fajitas .............................................................................. 220
Cheesy Chicken ........................................................................................... 221
15-Minute Chicken & Rice Dinner.............................................................. 221
Chicken & Rice............................................................................................. 222
One-Dish Chicken & Rice Bake ................................................................. 222
Chicken Taco Bake ..................................................................................... 223
Cashew Chicken ......................................................................................... 223
Crock Pot Chicken....................................................................................... 224
Rolls ..............................................................226
Buttery Herb Pull-Aparts .............................................................................. 227
Hot Rolls ......................................................................................................... 227
Lion House Crescent Rolls ........................................................................... 228
Rolls ................................................................................................................ 228
Potato Pan Rolls ........................................................................................... 229
Rolls ................................................................................................................ 229
Yummy Rolls .................................................................................................. 230
No-Knead Rolls ............................................................................................. 231
Danish Cinnamon Rolls................................................................................ 232
Croissants, Cinnamon Rolls & Pizza Pockets ............................................. 233
Basic Sweet Roll Dough............................................................................... 234
Salads .......................................................... 236

Green Salad with Almonds & Orange Dressing ...................................... 237
Frito Salad...................................................................................................... 237
Kale-Pomegranate Salad ........................................................................... 238
Spinach Salad .............................................................................................. 239
Spinach Salad .............................................................................................. 239
Spinach Chicken Salad .............................................................................. 240
Taco Salad Trifle ........................................................................................... 240
Asian Chicken Salad ................................................................................... 241
Cashew Chicken Salad .............................................................................. 241
Italian Green Salad ...................................................................................... 242
BLT Salad ....................................................................................................... 242
BLT Salad ....................................................................................................... 243
Citrus Toss Salad ........................................................................................... 243
Shrimp Salad ................................................................................................. 244
Wonton Chicken Salad ............................................................................... 244
Applebee’s Oriental Salad ......................................................................... 245
Easy Salad ..................................................................................................... 245
1 1
Hot Chicken Salad ...................................................................................... 246
Chicken Rice Salad ..................................................................................... 246
Chicken Salad.............................................................................................. 247
Chicken Salad.............................................................................................. 247
Broccoli Salad .............................................................................................. 248
Broccoli Cauliflower Salad ......................................................................... 248
Sweet Broccoli Salad .................................................................................. 249
Cathy’s Cucumber Dill Salad..................................................................... 249
Cabbage Salad........................................................................................... 250
Pepe Salad ................................................................................................... 250
JELL-O Cream Cake (Salad) ...................................................................... 251
Orange JELL-O Salad .................................................................................. 251
Grape Salad ................................................................................................. 252
Grape Salad ................................................................................................. 252
Strawberry Salad.......................................................................................... 253
Strawberry Spinach Salad .......................................................................... 253
Strawberry Spinach Salad .......................................................................... 254
Strawberry Pretzel Salad ............................................................................. 254
Cookie Salad ................................................................................................ 255
Cookie Salad ................................................................................................ 255
Cookie Cream Salad .................................................................................. 255
Fudge-Striped Cookie Salad ...................................................................... 256
Snicker Salad ................................................................................................ 256
Salsas ............................................................ 258

Salsa............................................................................................................... 259
Salsa............................................................................................................... 260
Quick Salsa ................................................................................................... 260
Fresh Salsa..................................................................................................... 261
Kris’ Salsa ....................................................................................................... 261
Salsa for Canning ........................................................................................ 262
Black Bean Salsa .......................................................................................... 262
Cranberry Salsa............................................................................................ 263
Cranberry Salsa............................................................................................ 263
Papaya Salsa ............................................................................................... 264
Sandwiches ............................................... 266

Stuffed Chicken Salad Sandwiches .......................................................... 266
Veggie Sandwich ........................................................................................ 267
Black Bean Sandwiches ............................................................................. 268
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Stroganoff Sandwich ................................................................................... 268
Sloppy Joes ................................................................................................... 269
Sloppy Joes ................................................................................................... 269
Kris’ Birthday Sandwiches ........................................................................... 270
Sauces & Dressings .............................. 272

Thousand Island Dressing ............................................................................ 273
Poppy Seed Dressing ................................................................................... 273
Ranch Dressing ............................................................................................. 273
Home-Style Ranch Dressing........................................................................ 274
Blue Cheese Dressing .................................................................................. 274
Honey Mustard Dressing ............................................................................. 275
Cilantro-Lime Ranch Salad Dressing ......................................................... 275
Costa Vida Ranch Dressing ........................................................................ 276
Goose Poop Dressing .................................................................................. 276
Italian Dressing.............................................................................................. 277
Awesome Fajita Marinade ......................................................................... 277
Turkey Marinade .......................................................................................... 278
Chicken Marinade ....................................................................................... 278
Red Flame Seasoning.................................................................................. 278
Taco Seasoning Mix ..................................................................................... 279
Homemade Alfredo Sauce ........................................................................ 279
Buttermilk in a Pinch..................................................................................... 279
Barbecue Sauce for Spare Ribs ................................................................. 280
Marshmallow Dressing ................................................................................. 280
Sweetened Condensed Milk...................................................................... 281
Mustard Poultice .......................................................................................... 281
Side Dishes ...............................................282

Sesame Green Beans .................................................................................. 283
Green Bean Delight ..................................................................................... 283
Corn & Zucchini Melody ............................................................................. 284
Glazed Carrots ............................................................................................. 284
Costa Vida Black Beans .............................................................................. 284
Crock Pot Black Beans ................................................................................ 285
Baked Beans ................................................................................................. 285
Yams .............................................................................................................. 286
Yams .............................................................................................................. 286
Easy Mashed Potatoes ................................................................................ 287
Gravy ............................................................................................................. 287
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Summer BBQ Baked Potatoes ................................................................... 287
Sour Cream Potatoes .................................................................................. 288
Twice-Baked Potatoes ................................................................................ 288
Spanish Rice ................................................................................................. 289
Costa Vida Rice ........................................................................................... 289
Lime Rice....................................................................................................... 290
Yorkshire Pudding ........................................................................................ 290
Yorkshire ........................................................................................................ 291
Hummus ........................................................................................................ 291
Polenta .......................................................................................................... 292
Soups, Stews & Chilis..........................294

Sausage Soup .............................................................................................. 295
Tortellini Soup ................................................................................................ 295
Tomato-Tortellini Soup ................................................................................. 296
Hearty Veggie Soup .................................................................................... 296
Hearty Healthy Lentil Soup ......................................................................... 297
Black Bean Soup Your Kids Will Eat ........................................................... 298
Creamy White Chicken Chili ...................................................................... 298
White Bean Chicken Chili ........................................................................... 299
White Chicken Chili Soup ........................................................................... 299
White Chicken Chili ..................................................................................... 300
Enchilada Soup ............................................................................................ 297
Taco Soup ..................................................................................................... 300
Chicken Taco Soup ..................................................................................... 301
Taco Soup ..................................................................................................... 302
Easy Taco Soup ............................................................................................ 301
Chili Soup ...................................................................................................... 302
Easy Oven Stew ........................................................................................... 303
Clam Chowder ............................................................................................ 303
Elephant Stew .............................................................................................. 311
Chicken Noodle Soup................................................................................. 304
Cream of Chicken Noodle Soup............................................................... 305
Creamy Chicken Soup ............................................................................... 305
Chicken Noodle Soup................................................................................. 306
Cheese Soup ................................................................................................ 306
Cheese Soup ................................................................................................ 307
Potato Cheese Soup ................................................................................... 307
Potato Cheese Soup ................................................................................... 308
Cheese Potato Soup ................................................................................... 308
Creamy Cheese Potato Soup ................................................................... 309
Broccoli Cheese Soup ................................................................................ 309
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Hot & Sour Soup ........................................................................................... 310
Potato Bacon Soup ..................................................................................... 311
Sweet Treats ............................................. 312

Marshmallow Popcorn ................................................................................ 313
Sticky Carmel Corn ...................................................................................... 313
Caramel Popcorn Syrup ............................................................................. 313
JELL-O Popcorn ............................................................................................ 314
Caramel Corn .............................................................................................. 314
Special K Snacks .......................................................................................... 314
Puffed Rice Cereal Caramel Balls ............................................................. 315
Original Chex Party Mix ............................................................................... 315
Blizzard Blitz Party Mix ................................................................................... 316
Cereal Candy............................................................................................... 316
Pure Addiction.............................................................................................. 317
Peanut Butter Krispies .................................................................................. 317
Suckers ........................................................................................................... 317
Corn Chex Treat ........................................................................................... 318
Whatchamacallits........................................................................................ 318
More! More! .................................................................................................. 318
Frozen Fruit Pops ........................................................................................... 319
Buckeyes ....................................................................................................... 319
Lemon Bark ................................................................................................... 320
Chocolate Fruit Dip...................................................................................... 320
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Appetizers
“And thy Father who seeth in secret, himself shall
reward thee openly.”
3 N E P H I 1 3 : 1 8
1 6
Texas Caviar
H A R M O N Y W H I T E S I D E S
F O R D R E S S I N G
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon water
1/4 cup olive oil
3/4 cup cider vinegar
1/4 cup sugar
F O R C A V I A R
1 can black beans, drained
1 can pinto beans, drained
1 can black-eyed peas, drained
1 can shoe peg corn, drained
2 to 3 jalapenos, chopped
1/2 jar pimiento
1/2 bunch cilantro, chopped
1 red or green bell pepper, diced
Combine ALL ingredients and serve with corn chips.
Sun-dried Tomatoes (well, sort of)

V I C K I C H R I S T E N S E N
Tomatoes (mealy, old tomatoes work great)

4 tablespoons olive oil
5 cloves fresh garlic
1/2 teaspoon thyme
1/4 teaspoon red pepper flakes
Kosher Salt
Sauté all ingredients except tomatoes. Place thinly-sliced tomatoes on a

sprayed cookie sheet. Pour sautéed ingredients over tomatoes. Bake at 300°
for 2 hours. Spread on top of French Bread or saltines.
1 7
Open-Face Crab Ciabatta
V I C K I E B E N I N C O S A
1 (1/2 pint) container purchased deli crab salad

1/2 cup smoked almonds
1 teaspoon fresh rosemary, snipped
6 1/2-inch thick slices ciabatta or French bread, toasted
In a small bowl, combine crab salad, smoked almonds and rosemary. To serve,
spread on toasted ciabatta or French bread slices.
Serves 6
Cheese Spread
3/4 cup butter

3/4 cup nuts (pecan, walnuts, or peanuts)
1 cup shredded cheese
1 teaspoon vanilla
Mix and spread on crackers or bagels.
Cheese Fondue
H E I D I G I L L E L A N D
1 tablespoon olive oil

Green onions, chopped
1 cup half-n-half
1 (8-ounce) package cream cheese
1/2 cup Parmesan, grated
1 cup Swiss, grated
1 teaspoon lemon juice
1/2 teaspoon grated nutmeg
Black pepper
On medium heat, saute green onions in olive oil for 2 to 3 minutes. Add half-n-
half, cream cheese, Parmesan and Swiss; melt. Add lemon juice, nutmeg and
pinch of black pepper. Keep warm and dip favorite veggies and baguettes.
1 8
Stuffed Mushrooms
1 package cream cheese

3 green onions, diced
4 to 6 slices bacon, crumbled
1/2 cup Parmesan cheese, shredded
1/2 teaspoon garlic salt
1 shake Worcestershire sauce
Combine all ingredients. Pour olive oil in a pan with salt and pepper. Place
mushrooms in olive oil. Stuff tops with additional Parmesan cheese. Bake at
350° for 15 to 20 minutes.
Stuffed Mushrooms
Optional ingredients are crab meat, browned

sausage, whatever you want!
36 large mushrooms
1 (8-ounce) package cream cheese, softened
6 medium green onions
2 tablespoons butter
Salt
1 teaspoon Worcestershire sauce
Parmesan cheese
Heat oven to 350°.Wash mushrooms. Pull out stems and set tops aside. Chop
up stems and green onions. Sauté in butter on medium heat. Add stems,
onions, salt and Worcestershire sauce to soft cream cheese. Stir together. Fill
tops with mixture and top with lots of Parmesan cheese. Bake15 to 20 minutes.
1 9
Fantastic Ranch Cheese Balls
N I S H A B A U R
2 (8-ounce) packages cream cheese

1/2 cup mayonnaise
1 package dry Ranch salad dressing
2 to 3 green onions
1 cup cheese, shredded
Nuts, chopped
Mix all ingredients besides nuts and form into ball. Roll into chopped nuts and
serve with crackers.
Tomato & Cream Cheese Appetizer

N A N C Y H A Y E S

1 package dry Good Seasons Italian dressing mix
1/4 cup mayonnaise
French bread (or sourdough bread), thin-sliced, small diameter
Roma tomatoes, sliced
Dill weed
Soften cream cheese in microwave for 30 seconds. Stir in dressing mix and
mayonnaise. Mix together thoroughly. Spread on French or sourdough bread.
Top with fresh tomatoes. Sprinkle with dill weed.
Ham Cheese Ball

N A N C Y M I C H E L S O N

1 package Budding ham slices
2 green onions
Onion salt, to taste
Garlic salt, to taste
1 tablespoon Worcestershire sauce
Mix ingredients together in a food processor (or chop by hand). You can eat it
or roll it in crushed almonds or pecans.
2 0
Lettuce Wraps
Eat these like you would a taco! Serve with rice.

1 head iceberg lettuce, halved and placed in ice water
1 pound boneless, skinless chicken breast
4 green onions
2 garlic cloves, minced
1 cup mushrooms, sliced
1 cup carrots, shredded
1/4 teaspoon crushed red pepper flakes
2 to 3 tablespoons soy sauce
1 tablespoon sesame oil (optional)
Heat skillet oil and add cute-sized pieces of chicken. Add spices and onions.
Once chicken is no longer pink, add mushrooms. DO NOT ADD CARROTS. Take
lettuce and place spoonful of chicken mixture in the center. Top with fresh
grated carrots. Add red pepper chili sauce if you like it spicy.
Appetizer Pizza
1 (8-ounce) package regular croissant rolls

2 tablespoon mayonnaise
1 small garlic clove
1 teaspoon lemon pepper
4 ounces ham, sliced into thin pieces
3/4 cup broccoli, chopped
1/2 cup cucumber, chopped
1/3 cup yellow or red peppers, chopped
1/8 cup red onion, sliced into thin pieces
Heat oven to 350°. Roll out croissant dough on a pizza pan. Bake 14 to 17
minutes or until light brown. Cool completely. In a bowl, combine cream
cheese, mayonnaise, garlic and lemon pepper. Spread over cooked pizza
crust. Top with ham & veggies. Refrigerate for 30 minutes. You can use any
veggies you like!
2 1
Robyn Judd’s Zucchini Chips
J E N S P R I N G E R
Zucchini
Olive oil or butter
Parmesan cheese
Slice a zucchini thinly in rounds. Place on a Pam-sprayed cookie sheet. Using a

pastry brush, spread either olive oil or butter on the tops of each slice. Sprinkle
with Parmesan cheese. Broil in oven until crispy.
2 2
2 3
Beverages
“Come unto me and ye shall partake of the fruit of
the tree of life; yea, ye shall eat and drink of the
bread and the waters of life freely.”
A L M A 5 : 3 4
2 4
Witches Brew
2 quarts chilled apple cider

1 (6-ounce) can frozen grape juice concentrate
1 pint orange sherbet
1 quart ginger ale (or 7UP)
Combine chilled apple cider and frozen grape juice concentrate in punch
bowl. Scoop out orange sherbet and float on top. Add ginger ale or 7UP. Stir
gently.
Makes about 1 gallon
Slush
V I R G I N I A W A R R E N
1 can frozen lemonade

3 cups sugar
8 cups water (fill can 4 times with water)
2 quarts 7UP
Stir together frozen lemonade, sugar and water. Freeze. Add 2 quarts 7UP and
break up into slush.
Cranberry Punch
1/2 cup sugar

1 1/2 cups water
4 cups cranberry juice
1 large lemonade, undiluted and thawed
6 cups Sprite
On low, dissolve sugar in water. In large punch bowl, add cranberry juice and
lemonade. Stir in dissolved sugar and water. Mix in Sprite.
Makes 12 cups
2 5
Homemade Root Beer
5 pounds sugar
5 gallons water
1 root beer concentrate
5 pounds dry ice
Mix in large pot or water cooler.
Water Punch
H O L L Y W I L L I A M S
5 quarts water
3 cups sugar
1 tablespoon lemon extract
1 tablespoon citric acid
Mix together. Add orange, lemon and lime slice.
Makes over 1 gallon
Fruit Drink
From my friend Amanda, from Guatemala.

Strawberries
Bananas
Pineapple (canned or fresh)
Blueberries
Honey (or sugar)
Mix together fruit in a blender. Add honey or sugar to sweeten. Drink.
2 6
2 7
Breads
“All grain is ordained for the use of man … to be
the staff of life.”
D & C 8 9 : 1 4
2 8
Whole Wheat Bread
A N G I E M C R E A K E N
If this is your first time using fresh wheat for

homemade bread, use white wheat. The taste is
milder and the wheat is a bit easier on your system.
You can throw in oats, groats, flaxseed and cream of
wheat once you get the basic recipe down.
5 to 7 pints of wheat
7 cups wheat flour
3 tablespoons yeast
5 1/2 cups warm water
2/3 cup honey
2/3 cup canola oil
2 tablespoons salt
1/4 cup dough pep (optional)
500 milligram Vitamin cups pill (optional)
Grind wheat. Measure wheat flour into bowl, such as a Bosch mixer. Add yeast;
blend. Add warm water; blend. Let sit about 3 minutes. Add honey, oil, salt and
dough pep. Mix together. Add more wheat flour until dough leaves sides of
bowl. Mix 7 minutes. Shape and put into 5 or 6 regular-sized greased loaf pans.
Put dish towels over loaves and let rise until almost double in size. Bake at 350°
for 30 minutes. Immediately remove from pan and cool on rack.
2 9
White or Whole Wheat Bread
2 cups very warm water (steaming at the tap)

5 teaspoons yeast
1 tablespoon plus 1/3 cup brown sugar
1/3 cup oil
5 to 6 cups white or whole wheat flour, or a combination
2 teaspoons salt
In a bowl, combine water, yeast, sugar and oil. Let sit until bubbly, about 5 to
10 minutes. Add 4 cups of flour and salt on top of the flour. Mix 1 minute. Add
remaining flour. Dough should not stick to the walls of the bowl, yet should be
soft. Knead 8 minutes on floured surface until smooth and elastic. (If using a
Kitchen Aid or Bosch, set on speed 2 for 4 minutes.) Put dough into a Pam-
sprayed bowl. Spray top of dough. Cover and let rise 1 hour. Punch down and
divide dough in half. Roll out each half into a rectangle shape as wide as the
loaf pan. Roll up dough like a jelly roll and place into greased bread pans. Let
rise 1 hour. Bake at 350° for 35 minutes. Cool 20 minutes before placing into
bread bags. Double the bag if you want to freeze.
Makes 2 loaves
Yummy, Yummy Wheat Bread

V I R G I N I A T I B B I T T S
4 tablespoons yeast
1 cup warm water
1 tablespoon brown sugar
4 to 6 teaspoons salt
4 tablespoons oil
3 eggs
1/2 cup sugar, honey or brown sugar
5 cups whole wheat flour
5 cups white flour
3 cups hot water
Mix in your Kitchen Aid/Bosch mixer for 10 minutes on speed 2. Rest for 20
minutes. Put in 4 bread pans. Let raise 45 minutes. Rub oil on top. Bake at 350°
for 30 to 40 minutes. Watch so it doesn’t overcook.
3 0
Wheat Bread
2 1/4 teaspoons active dry yeast

2 tablespoons granulated sugar
3 cups unbleached bread flour
2/3 cup warm milk (100°)
2 tablespoons butter, melted
1 whole egg plus 1 yolk
1/3 cup warm water (100°)
1/4 cup oat bran plus 1 teaspoon
1 1/4 teaspoons fine sea salt
Heat oven to 425°. Stir yeast, sugar, 1 cup flour and warm milk together in a
medium bowl. Cover with a clean, dampened towel and let stand 45 minutes.
Coat a large bowl with melted butter; set aside. Stir egg, yolk, warm water,
remaining flour, 1/4 cup oat bran and salt into yeast mixture until a shaggy
dough forms. Place dough on floured work surface and knead until supple,
about 10 minutes. Shape into ball and place in buttered bowl; turn to coat.
Cover bowl with towel and let dough rise until doubled, about 1 hour. Bake
bread. Lightly coat a 9 x 5 x 3-inch loaf pan with vegetable oil. Punch down
dough. Transfer to floured surface and knead 2 minutes. Form dough into a log,
place in pan, cover with towel and let rise until doubled, about 20 minutes.
Brush top of loaf with a little milk and sprinkle with remaining oat bran. Bake on
lower shelf until bread is browned and sounds hollow when tapped, 20 to 25
minutes. Cool on wire rack. Do not slice while loaf is hot.
Makes one 9 x 5-inch loaf
3 1
Artisan Bread
1/4 teaspoon active dry yeast

3 cups all-purpose flour, plus more for dusting (white, wheat or both)
1 1/2 teaspoons salt
Cornmeal or wheat bran for dusting
In a large bowl, dissolve yeast in water. Add flour and salt, stirring until blended.
Dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest
at least 8 hours, preferably 12 to 18 hours, at room temperature, about 70°.
The dough is ready when its surface is dotted with bubbles. Lightly flour a work
surface and place dough on it. Sprinkle dough with more flour and fold over on
itself once or twice. Cover loosely with plastic wrap and let rest 15 minutes.
Using just enough flour to keep the dough from sticking to the work surface or
your fingers, gently shape the dough into a ball. Generously coat a clean dish
towel with flour, wheat bran or cornmeal. Put the seam side of the dough
down on the towel and dust with more flour, bran or cornmeal. Cover with
another towel and let rise for 1 to 2 hours. When it’s ready, the dough will be
double in size and not readily spring back when poked with a finger.
At least 20 minutes before the dough is ready, heat oven to 475°. Put a 6- to 8-
quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it
heats. When dough is ready, carefully remove the pot from the oven and lift off
the lid. Slide your hand under the towel and turn the dough over into the pot,
seam side up. The dough will lose its shape a bit in the process, but that’s okay.
Give the pan a firm shake or two to help distribute the dough evenly, but don’t
worry if it’s not perfect; it will straighten out as it bakes.
Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20
minutes until the loaf is beautifully browned. Remove the bread from the Dutch
oven and let it cool on a rack for at least 1 hour before slicing.
3 2
Foccacia Bread
1 tablespoon honey
2 cups warm water
1 tablespoon active dry yeast
1/2 tablespoon salt
1 tablespoon extra virgin olive oil
5 cups flour
3 tablespoons extra virgin olive oil
2 tablespoons fresh chopped rosemary
1/4 cup grated Parmesan cheese
1 teaspoon garlic salt
In large bowl, dissolve honey in warm water. Sprinkle yeast over top. Let stand 5
minutes until yeast softens and begins to foam. Stir in salt, olive oil and flour.
Knead until smooth and elastic. Lightly oil a large bowl. Place dough in bowl;
turn to coat with oil. Cover with damp cloth. Let rise in warm place until double
in volume (~20 minutes). Heat oven to 415°. Place dough onto oiled baking
sheet. Flatten to cover whole sheet evenly. Use fingertips to make indentations
all over dough. Drizzle dough with olive oil. Sprinkle rosemary, Parmesan cheese
and garlic salt. Let rise 10 minutes. Bake 20 minutes or until golden brown.
French Bread
2 1/2 cups very warm water

1 tablespoon salt
6 cups flour
2 tablespoons sugar
2 tablespoons oil
5 teaspoons yeast
In a large mixing bowl, combine water, sugar, yeast and oil. Let sit until bubbly.
Add 3 cups flour and salt on top of flour. Mix 1 minute. Add remaining flour and
mix 2 minutes. Cover and let rise 10 minutes. Stir down. Repeat 5 times. Divide
dough in half. Knead only to coat with flour. Roll into a rectangle. Roll like a jelly
roll either way. Place onto greased cookie sheet side-by-side. Slit dough
diagonally with a sharp knife. Let rise 30 minutes, covered. Bake at 350° for 30
minutes.
3 3
Harvest Loaf Bread
1 3/4 cups flour

1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/2 cup butter
1 cup sugar
2 eggs
3/4 cup pumpkin
3/4 cup chocolate chips
3/4 cup walnuts, chopped
Combine flour, baking soda, salt and spices. Cream butter. Gradually add
sugar; cream well. Blend in eggs at low speed. Add dry ingredients, alternating
with pumpkin, beginning and ending with dry ingredients. Stir in chocolate
chips and walnuts. Pour into bread pans. Bake at 350° for 65 to 75 minutes.
Cool.
F O R S P I C E G L A Z E
1/2 cup powdered sugar
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 to 2 teaspoons canned milk
Combine powdered sugar, nutmeg and cinnamon. Blend in canned milk until
the consistency of a glaze. Pour over top of bread.
3 4
Peasant Bread
R O L A Y N E H O S K I N G
1 tablespoon yeast
2 cups warm water
2 teaspoons salt
1 tablespoon sugar
4 cups flour
1 1/2 tablespoons rosemary
Olive oil & butter
Cornmeal
Dissolve yeast in water, salt and sugar. Add flour and rosemary, just until
moistened. Cover and let rise 1 hour until doubled. Form into two mounds. Let
rise 1 to 2 hours. Place olive oil on pan. Spread a thin layer of corn meal on top.
Brush with butter. Bake at 425° for 10 minutes, then 375° for 15 minutes. Brush
hot loaves with butter.
Cinnamon Fabulous French Bread

T E R I A B R O O K I N G
Favorite Recipe from The Amazing Wheat Book.

6 cups flour (can use 1/2 wheat flour)
2 1/2 cups hot water
3 tablespoons sugar
1 tablespoon salt
5 tablespoons oil
2 tablespoons yeast
In a large bowl, combine 3 cups flour, hot water, sugar, salt and oil; mix well. Stir
in yeast and remaining flour. Dough should be barely sticky. Add more flour if
necessary. Mix well. Allow dough to rest 20 minutes; stir again. Stir 5 more times
within 50 minutes. Turn out dough onto greased counter. Knead once or twice.
Divide in two. Roll each half into a 9 x 12 rectangle. Starting at long edge, roll
loosely & seal edges. Place rolls seam down on baking sheet. Cut tops
diagonally 4 or 5 times with a sharp knife. Brush with beaten egg white or
water. Let rise 30 minutes. Bake at 400° for 25 to 30 minutes.
Makes 2 loaves
3 5
Amber Grain Bread
2 1/2 cups stone-ground 10-grain hot cereal, uncooked

2 cups boiling water
1/2 cup honey
2 tablespoons instant yeast
2 teaspoons salt
1 cup lukewarm water
4 cups flour (approximately) (all white or white/wheat mixture)
4 tablespoons gluten flour (approximately)
Place uncooked cereal into bowl. Pour boiling water over cereal and set aside
for 10 to 15 minutes, until cooled. In another bowl, stir together honey, yeast,
salt and lukewarm water, using a wooden spoon. Stir in 3 cups of bread flour,
gluten and cooked cereal. You should have a soft, heavy dough. In a mixing
bowl or on a lightly floured surface, knead the dough for 8 to 10 minutes. As
you are kneading, add the last cup of bread flour until the dough is no longer
sticky. Place in a greased bowl. Cover with a damp cloth or plastic wrap and
let rise until double in bulk. Punch down dough and knead for 1 minute. Divide
dough into 2 sections. Place into two greased loaf pans and cover and let rise
until double in bulk. Pre-heat oven to 375° and bake for 30 minutes or until
done. Cool on a wire rack.
Karyn usually brushes the tops with butter after removing from the oven—this
prevents the crust from getting hard. You can also spray water on top, but the
butter adds more flavor.
Fry Bread
C A T H Y B E L L
4 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups milk
Mix together dry ingredients. Add milk. Let stand 15 to 20 minutes. Fry in oil. Eat
with jam.
Makes 2 dozen
3 6
Fry Bread
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup milk
1 cup water
F O R T O P P I N G S
Tomatoes, diced
Lettuce, shredded
Cheese
Sour cream
Olives
Mix dry ingredients with hand. Combine milk and water. Add 1/2 flour to milk
mixture and mix by hand. As dough begins to form, add remaining flour—use a
pulling motion to mix in liquid. Kneading will cause dough to stiffen. Dough
should be soft but not stick. Cover with plastic wrap and let rest 30 minutes to 2
hours. Using lard on hands, form dough into ball, then stretch into thin, round
saucer shape. Dough should be very thin in places. Pull small holes in center to
prevent arching. Fry in lard. Use frying pan on medium-high to high heat.
Best Cornbread
This is good you don’t need to put anything on it!

1 1/2 cups flour
1 1/2 cups corn meal
1 3/4 cups sugar
1 1/2 tablespoons baking powder
3/4 teaspoon baking soda
3 eggs
1/2 cup oil
2 cups buttermilk
Mix all ingredients. Spray pan. Bake at 350° for 30 minutes.
3 7
Cornbread
T E R E S A S T O U T
1/2 cup butter

3/4 cup sugar
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 cup yellow corn meal
1 cup milk
Cream together butter and sugar. Add dry ingredients, alternating with liquid.
Bake at 350° for 30 minutes in 9x13 pan.
Cathy’s Bread with Instant Yeast

C A T H Y B E L L
For six loaves, increase water to 6 cups and increase

flour—watch for dough to pull away from the bottom
of the bowl when mixing. Still knead for 5 minutes.
1/2 cup sugar or honey
1/2 cup oil
1 tablespoon salt
12 to 13 cups flour (wheat or white or mixture)
1 to 2 tablespoons instant yeast (more for wheat flour, less for white flour)
In a mixer, add water, sugar or honey, oil and salt. Add 8 cups flour. Add yeast;
mix until smooth. Add remaining flour—watch in bowl while mixing. When
dough pulls away from the bottom of bowl, you have enough. Room humidity
will make this amount different every time. Knead for 5 minutes. Cover and let
rise till double. Turn out onto oiled surface. Divide dough into four equal parts.
Form loaves and place in greased loaf pans. Let rise till double. Cook at 350°
for 30 minutes. Loaves should sound hollow when you tap on the top. Turn out
onto cooling racks when removed from oven.
3 8
Pull-Apart Bacon Bread
D E A N N H O G G A N
1 loaf frozen bread dough (thawed)

12 strips bacon, diced
1 cup mozzarella cheese, shredded
1 envelope ranch dressing mix
Heat oven to 350°. Fry bacon over medium heat until partially cooked, about 5
to 7 minutes. Drain on paper towel. Roll out bread dough on a floured surface
to 1/2-inch thickness and brush with 1 tablespoon oil. Cut dough into 1-inch
pieces with a pizza cutter and place in a large bowl. Add bacon, cheese,
dressing mix and remaining oil. Toss to coat.
Arrange pieces in a 9 x 5 inch oval on a greased baking sheet, stacking as

needed. Cover and let rise in a warm place for 30 minutes or until double. Bake
at 350° for 15 minutes. Cover with foil (so it won’t get too brown) and bake 5 to
10 minutes longer until golden brown. Watch the bottom as it browns quickly.
Date Nut Bread

1 1/2 cups boiling water

1 cup chopped dates
1 egg
1 1/4 cups sugar
1 tablespoon shortening, melted
1 teaspoon vanilla
2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
Nuts
Pour water over dates. Let stand 10 minutes. Beat egg. Add sugar, shortening,
and vanilla. In another bowl, stir together flour, baking soda, baking powder
and salt. Stir in dates. Stir together flour mixture, alternating with date mixture,
beating each time. Add nuts. Mix well. Bake at 350° for 75 minutes or until
done.
3 9
Pumpkin Bread
2 2/3 cups sugar

2/3 cup shortening
4 eggs, beaten
1 (16-ounce) can pumpkin
2/3 cup water
3 1/3 cups sifted flour (or hard white wheat flour)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
Cream sugar & shortening until light and fluffy. Mix in eggs, pumpkin, baking
soda and water. Sift together dry ingredients. Gradually stir dry ingredients into
pumpkin mixture; blend well. Pour into 2 greased 9 x 5 x 3-inch loaf pans, or 4
mini loaf pans. Bake at 350° for 1 hour (less time in smaller pans) or until
toothpick inserted in center comes out clean.
Zucchini Bread
1/2 cup brown sugar

1 1/2 cups sugar
3 eggs
1 cup oil
1 teaspoon salt
2 cups zucchini, shredded
1 teaspoon soda
3 teaspoons vanilla
3 cups flour
3 teaspoons cinnamon
Beat sugars and egg. Add remaining ingredients; mix well. Pour into greased
loaf pans. Bake at 350° for 1 hour or until a toothpick inserted in middle comes
out clean.
4 0
Zucchini Bread
C A T H Y B E L L
3 eggs
1 cup brown sugar
1 cup white sugar
1 cup oil
3 cups flour
1 teaspoon soda
1 teaspoon baking powder
3/4 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups zucchini, peeled & grated
1 cup raisins
1/2 cup chopped nuts (optional)
1 teaspoon vanilla
Beat eggs; gradually beat in sugars, then oil. Combine dry ingredients. Add to
first mixture alternately with zucchini. Stir in raisins, nuts and vanilla. Pour into 2
greased and lightly-floured loaf pans. Bake at 325° for 1 hour. Let stand for
about 10 minutes; turn onto wire rack to cool.
Banana Bread
2 cups sugar
1/2 cup oil
4 eggs
2 cups flour
1 teaspoon salt
4 ripe bananas, mashed
2 teaspoons soda
Can add nuts, chocolate chips or raisins
Cream together sugar, oil and eggs. Add remaining ingredients; mix well. Pour
into greased loaf pans. Bake at 350° for 1 hour or until a toothpick inserted in
middle comes out clean.
4 1
Banana Bread
This recipe is from my Grandma Ward.

3 very ripe bananas
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup shortening
2 cups flour
1/2 teaspoon salt
1 teaspoon soda
Mash bananas in a big bowl with a fork. Add sugar, eggs and vanilla. Add
shortening. Add flour, salt and soda. Pour into two loaf pans and bake at 325°
for 45 minutes.
Banana Bread
C A T H Y B E L L
1 1/4 cups sugar

1/2 cup butter or margarine (room temp.)
2 eggs
1 1/2 cups mashed ripe bananas
1/2 cup milk
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1 cup chopped nuts (optional)
Pre-heat oven to 350°. Cream together sugar and margarine. Add eggs; mix
well. Add bananas, milk and vanilla. Beat until smooth. Add all dry ingredients
and mix. Stir in nuts. Grease 2 9-inch loaf pans (or 10 mini pans). Bake 9-inch
loaf pans for 1 hour and 15 minutes or 10 mini loaf pans for 30 to 35 minutes.
Remove from oven. Go around outside edge of each loaf with a knife to
loosen from pan. Carefully turn out on cooling rack.
4 2
Banana Bread
1/3 cup shortening

2/3 cup sugar
2 eggs (beaten)
1 3/4 cups flour
1/2 teaspoon salt
3 ripe bananas (smashed)
Beat shortening until creamy. Add sugar gradually and beat until light and
fluffy. Add eggs; beat well. In a separate bowl, combine flour, baking powder,
baking soda and salt. Add flour mixture to shortening mixture, alternating with
bananas. beating after each addition until smooth. Pour into greased bread
pan. Bake at 350° for 1 hour 10 minutes.
Poppy Seed Bread

3 cups flour
2 1/4 cups sugar
1 1/2 tablespoons poppy seeds
1 1/2 teaspoons baking powder
3 eggs
1 1/2 cups milk
1 cup oil
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
1 1/2 teaspoons butter extract
Stir dry ingredients together. Beat wet ingredients in a separate bowl. Mix dry
and wet ingredients together; don’t over mix. Pour into greased and floured
bread pans. Bake at 350° for 40 to 50 minutes or until toothpick inserted in
center comes out clean. While still warm, brush with glaze 3 times, allowing to
dry between each coat.
4 3
F O R G L A Z E
1 cup powdered sugar
1/4 cup orange juice
1/4 teaspoon vanilla
1/4 teaspoon almond extract
Basic Pizza Dough

B R I T T A N Y V I S S E R
The dough should make any extra-large pizza. I

cook mine at 375° for 15 to 17 minutes! Just keep
checking on it, every oven has different cooking
times! Also, if you want to spice up your dough,
adding oregano, Italian seasonings and Parmesan
cheese makes for YUMMY DOUGH!
1 cup warm water (85 to 115°)

2 tablespoons yeast
2 tablespoons honey (or sugar)
1/2 teaspoon salt
3 1/2 cups flour
1/4 cup olive oil
Pour warm water into a bowl. Add honey and salt; mix until well-blended. Stir in
yeast. Let sit 5 minutes. Add 1 cup flour and olive oil; mix until well-blended.
Add remaining flour until dough forms a ball. Add water or flour as needed to
get the right consistency. Place the ball on a floured board and knead 1
minute. This builds the gluten which helps the dough to rise and become fluffy
when cooked. Place the dough into a plastic grocery bag or covered bowl.
Store in a warm, dry area to rise. After 45 minutes, the dough should have
doubled in size. Show it who's boss and punch it down. That's right, give it a
good smack so it deflates. Let it rise for another 1 1/2 to 2 hours. The dough is
now ready to be rolled out. You can punch it down one more time if you want
to wait another hour or two before rolling out. The choice is yours!
4 4
Pizza Dough
B E C K Y R O B B I N S
2 1/2 teaspoons yeast (or one package)

1/4 cup warm water
1 teaspoon sugar
2 1/2 to 3 cups flour
1 teaspoon salt
2 tablespoons honey
3/4 cup warm water
Mix and it’s ready for pizza.
Pizza Dough
S T A C I P O T T E R
1 package dry yeast

1 cup warm water
1 tablespoon sugar
1 teaspoon salt
Combine yeast, water and sugar. Let sit 5 minutes. Add flour and salt. Lightly
coat stone and dough with extra virgin olive oil. Book at 450° until light golden
brown. Add sauce, toppings and cheese. Return to oven until cheese is
melted.
Soft Flour Tortillas

N I S H A B A U R
1 cup flour
1/2 cup lard
1/2 cup H2O
Mix flour and lard. Add half of the water. Knead for 30 minutes, adding
remaining water until there is none left. Let sit 10 minutes. Divide into the
number of desired tortillas and roll into small balls. Let stand 15 minutes. Roll or
pat balls into tortilla shells. On a lightly-buttered pan, brown tortillas.
4 5
Breadsticks
C A T H Y B E L L
F O R T O P P I N G
1/4 cup butter or margarine
1/4 cup mayonnaise or salad dressing (sweeter with salad dressing)
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1 tablespoon parsley flakes
Dash of salt
Whip ingredients together at room temperature until smooth.
F O R B R E A D S T I C K S
Use dough for one loaf of bread. Roll out and place on a cookie sheet. Spread
topping over dough. Using a pizza cutter, cut into 1-inch strips, then cut down
the middle, cutting the strips in half. Let rise to double. Bake at 375° for about
15 minutes. Breadsticks are done once they are brown on top and bottom.
Breadsticks
These are fast, easy and very good!

1 tablespoon dry yeast
1 tablespoon malted milk
1 tablespoon honey
1 teaspoon salt
3 to 4 cups flour
Butter, melted
Toppings such as garlic, Parmesan, sesame seeds (whatever you like!)
Mix together yeast, warm water, malted milk and honey. Let yeast soften.
Gradually add salt and flour. Divide dough into 4 parts. Shape each part into 4
or 5 twists. Top with melted butter and toppings. Let rise 15 minutes. Bake at
400° for 15 minutes.
4 6
Breadsticks
N I S H A B A U R
2 1/2 cups flour

1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon sugar
1 cup milk
Roll out in 9x13 square and cut 1-inch wide strips. Melt one cube of butter in a
9x13 pan and place strips in pan. Bake at 450° for 15 to 20 minutes.
Breadsticks
1 tablespoon yeast
1 tablespoon sugar
1/2 teaspoon salt
3 cups flour
1/2 to 3/4 cube butter, melted
Garlic salt
Parmesan cheese
Dissolve yeast in warm water. Add sugar; let sit for five minutes. Add salt and
flour. Mix for two minutes in a mixer. Knead dough for 3 minutes, with flour
underneath it.
Pour melted butter into Pyrex glass dish. Cut dough into thin slices, the size you
want your breadsticks. Place in the Pyrex glass dish and turn over to coat both
sides with butter. Sprinkle with garlic salt and Parmesan cheese. Bake at 375°
for 15 to 20 minutes.
4 7
Soft Pretzels
1 teaspoon yeast
1 1/2 teaspoons brown sugar
2 teaspoons honey
1 1/2 cups hot water
4 cups bread flour
2 teaspoons salt
Combine yeast, brown sugar, honey and hot water. Let sit until bubbly. Mix
together flour and salt, then add to yeast mixture. Knead 8 to 10 minutes either
by hand or in a mixer. Let rise for 1 hour. Boil 4 quarts of water with 3 teaspoons
baking soda. Roll out pieces of dough with your hands into 8 inch “snakes”.
Shape into pretzels. Boil in water for 30 seconds on each side. Brush each
unbaked pretzel with an egg wash and sprinkle with coarse salt. Place on
greased cookie sheets. Bake at 425° for 15 minutes.
Some Other Soft Pretzels

3 1/2 cups flour

2 1/2 teaspoons yeast
1 cup water
1 egg yolk, beaten
2 tablespoons sugar
1 teaspoon salt
1 tablespoon butter
1 tablespoon water
Coarse salt for sprinkling
Mix one cup flour, sugar and yeast. Heat one cup of water and butter and
add. Beat 2 minutes. Add more flour and salt and beat 2 more minutes. Knead
for 5 minutes. Set dough into greased bowl and let rise for 40 minutes. Divide
into 12 pieces and roll into “snakes”. Form into pretzels. Boil a big pot of water
and dip dough-pretzels in boiling water for 5 to 15 seconds, or until it floats to
the top. Mix one tablespoon water and egg yolk together and brush onto
uncooked pretzels. Sprinkle with salt. Bake at 375° for 15 minutes.
4 8
4 9
Breakfast
“Remember faith, virtue, knowledge, temperance,
patience, brotherly kindness, godliness, charity,
humility, diligence.
D & C 4 : 6
5 0
Granola
1 box (14 cups or 2 pounds) oats

1 cup whole wheat flour
1 cup rye flour (optional)
1 cup cornmeal
1 to 2 cups wheat germ
1 cup oil
1 cup water
1 box dark brown sugar
1/2 cup honey
2 teaspoons vanilla or almond extract
2 to 3 teaspoons salt
1 to 2 cups coconut (add after cooking)
1 to 2 cups nuts (add after cooking)
1 to 2 cups raisins or chopped dates or craisins (add after cooking)
Pour oats in a huge bowl. Add any or all of the following ingredients whole
wheat flour, rye flour, cornmealand wheat germ. In a separate bowl, combine
oil, water, brown sugar, honey, vanilla, or almond and salt. Add to dry mixture.
Mix well. Let stand 30 minutes.
Spread in shallow pans. Bake in slow oven 250° about 1 1/2 hours, stirring every
15 minutes. Add coconut, nuts and raisins or dates.
Healthy & Good Breakfast

1/2 cup wheat

1/2 cup pearled barley
1 cup old-fashioned oats
6 cups water
1/4 cup brown sugar
Cinnamon
Milk
Put wheat, pearled barley, oats and water in crock pot on low right before you
go to bed. Wake up and add brown sugar and cinnamon and it’s ready with
some milk on it.
5 1
CJ’s Pancake & Waffle Syrup
1 cup milk
1 cup butter (2 sticks)
2 cups sugar
1 tablespoon vanilla
In a medium saucepan, boil milk, butter and sugar. Add vanilla and baking
soda. Serve warm and frothy.
Coconut Syrup
J E N K E Y E S
7 to 8 tablespoons butter
3/4 cup buttermilk
1 cup sugar
1 teaspoon coconut extract
Place butter, buttermilk and sugar into a pot. Over medium heat, stir until
butter melts and sugar dissolves. Bring to a boil and boil 1 minute. Remove from
heat. Add baking soda and coconut extract. It will bubble up; just continue to
stir and give it a few minutes for the fizz to reduce before serving.
Buttermilk Syrup
N I S H A B A U R
1 cup sugar
1 stick butter
1/2 cup buttermilk
1 teaspoon white Karo syrup
1 teaspoon vanilla
Mix all ingredients in a saucepan except vanilla. Bring to a boil for 5 minutes,
stirring constantly. Remove from heat and add vanilla. Serve with scones.
5 2
Buttermilk Syrup
N A N C Y M I C H E L S E N
1/2 cup butter

3/4 cup sugar
1/2 cup buttermilk
1 teaspoon vanilla
Bring butter, sugar and buttermilk to a boil in a medium saucepan. Take off
heat. Add baking soda and vanilla; stir well. Be careful—it will foam up a lot!
Serve hot.
Cherry-Pecan Spread
V I C K I B E N I N C O S A
Spread on muffins, toasted English muffins, toast, or

bagels. Spread can be chilled up to 24 hours, but
cherries will begin to stain the spread.
2 cups cream-style cottage cheese
2 tablespoons dairy sour cream
1 tablespoon packed brown sugar
1/2 cup chopped pecans, toasted
1/2 cup dried tart cherries, halved
1 teaspoon lemon peel, finely shredded
To toast nuts, heat oven to 350°. Spread nuts on single layer on baking sheet.
Bake 5 to 7 minutes or until lightly toasted. Place cottage cheese in a blender
jar or food processor container. Cover and blend until smooth, stopping
blender and scrapping down sides as needed. Transfer blended cottage
cheese to a serving bowl. Stir in sour cream, brown sugar, pecans, cherries and
lemon peel, until combined. Serve immediately or cover and refrigerate up to
8 hours before serving.
Makes 2 1/3 cups spread
5 3
Wholesome & Light Oat Pancakes
C O R B I N B E L L
These pancakes taste great and may help lower

cholesterol, as long as you eliminate the Low
Density Lipids (LDLs) in egg yolks. If you can grind
your own oat flour from rolled oats, even better. Use
a light or sugar-free syrup.
12 eggs, separated
1 cup skim milk (or water)
3 tablespoons sugar
2 cups oat flour
1/2 teaspoon salt
2 tablespoons baking powder
1 teaspoon vanilla extract
Place 4 egg whites (or 4 egg yolks) in one bowl and 8 egg whites in another.
Whip up the 8 egg whites until peaks form; set aside. Add all other ingredients
to the bowl with 4 egg whites and mix well. (You can make your own oat flour
by running rolled oats through a grinder or blender.) Fold egg whites into
batter—don't over mix. Use a lightly-sprayed grill (canola oil), warmed to 340°.
Whole Wheat Country Griddle Cakes

J E N K E Y E S
1 1/4 cups whole wheat flour

1 1/2 cups buttermilk
1/3 cup instant Cream-o-Wheat (dry)
1 egg
1/3 cup sugar
1/4 cup oil
1/2 teaspoon salt
Cook on greased griddle until golden brown.
5 4
Wholesome & Light Pancakes
C O R B I N B E L L
These pancakes taste great and are an excellent

source of good fats and proteins—as you eliminate
the Low Density Lipids (LDLs). If you can grind your
own wheat to a fairly fine flour, you have complex
carbohydrates (with natural fibers) as well.
12 eggs, separated
1 (8-ounce) container low-fat cottage cheese
1/2 cup flour
1/2 teaspoon salt
4 ounces light sour cream
2 tablespoons sugar
Place 4 egg whites (or 4 egg yolks) in one bowl and 8 egg whites in another.
Throw all egg yolks away. Whip up 8 egg whites until peaks form; set aside. Add
all other ingredients to the bowl with 4 egg whites; mix well. (For better
consistency, run your cottage cheese through a baby food grinder or blender.)
Fold egg whites into batter—don't over mix. Use a lightly-sprayed grill (canola
oil), warmed to 340°.
Fluffy Griddle Cakes

C A T H Y B E L L
2 cups flour
1 teaspoon salt
2 tablespoons sugar
1 egg
1 1/2 cups milk
3 tablespoons oil
2 teaspoons vanilla (optional)
Mix dry ingredients, then liquids. Don’t over mix—may be lumpy. Cook on 350
degree hot griddle. Turn when bubbly. Use about 1/3 cup of batter for each
pancake—or desired size. Cookie scoop works great for tiny pancakes.
5 5
German Pancakes
C O R B I N B E L L
12 eggs, separated
1 cup skim milk
1 cup flour
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons Smart Balance light butter spread
Heat oven to 375°. Place 9x13 baking dish with Smart Balance butter in oven. In
blender, mix 12 eggs whites, milk and flour; blend well. Throw egg yolks away
(you may use 6 eggs in place of the 12 egg whites, if desired). Add sugar, salt
and vanilla. Pour into pan; bake 15 to 22 minutes or until golden brown. Cut
into squares and serve with powdered sugar, syrup or jam.
German Pancakes
1 cube butter
9 eggs
1 1/2 cups flour
1 1/2 cups milk
1/2 teaspoon salt
Heat butter in 9x13 pan while oven is heating to 375°. Blend eggs, flour, milk
and salt until well mixed. Pour batter into pan with melted butter. Bake at 375°
for 25 minutes. Eat immediately!
5 6
Whole Wheat Blender Waffles or
Pancakes
J E N K E Y E S
To make pancakes instead of waffles, use 1 cup

wheat berries and 2 tablespoons oil.
1 cup plus 1 tablespoon wheat berries
1 cup milk
2 eggs
4 tablespoons oil
2 tablespoons sugar or honey
1/2 teaspoon salt
Blend wheat berries and milk on high for 4 to 5 minutes until batter is smooth.
Add remaining ingredients and blend on low for a minute or until incorporated.
Cook on hot waffle iron. Stir batter each time before pouring onto waffle iron,
because the heavier wheat particles settle at the bottom.
Makes about 10 waffles
Whole Wheat Pancakes or Waffles

1 1/2 cups whole wheat flour (or white flour)

1 teaspoon salt
3 tablespoons sugar
1 to 2 eggs, beaten lightly
3 tablespoons butter, melted (or oil)
1 1/4 cups milk (more for thinner pancakes) (or part buttermilk)
Sift together dry ingredients. Add wet ingredients. The less you stir, the lighter
the pancakes will be.
5 7
Waffles
V I R G I N I A T I B B I T S
4 cups flour
2 teaspoons salt
1/4 cup sugar
5 eggs
4 1/2 cups milk
1 cup vegetable oil
Mix all dry ingredients. In a separate bowl , beat all wet ingredients until light
and fluffy. Mix bowls together and cook on a waffle iron.
Waffle Mix
V I R G I N I A T I B B I T T S
F O R W H E A T Q U I C K
4 cups white flour
1/3 cup baking powder
4 teaspoons salt
1/2 cup sugar
2 cups shortening
1 1/4 cups powdered milk
F O R W A F F L E S
2 tablespoons oil
2 cups wheat quick (above)
1 egg
1 1/2 cups water
5 8
French Toast
C O R B I N B E L L
24 eggs, separated
1 can evaporated milk
1 can sweetened condensed milk
1/2 teaspoon nutmeg
1 tablespoon cinnamon sugar
1 teaspoon salt
2 loaves Texas Toast bread
Mix together all ingredients. Dip Texas Toast in batter and place on lightly-
sprayed grill (canola oil), warmed to 340°. You may choose to sprinkle
cinnamon and nutmeg on the toast after it is placed on the grill. Serve with
light or sugar-free syrup, powdered sugar or jam.
Crepes
C A T H Y B E L L
Fill with fruit or pie filling with whipped cream,

scrambled eggs and cheese or nutella.
1 1/2 cups flour
3 eggs
3/4 cup milk
3/4 cup water
1/4 teaspoon salt
1 tablespoon oil
Combine all ingredients in a blender for 30 seconds. Scrape sides and blend for
30 seconds more. Spread out 1/4 cup batter on a lightly-greased griddle, even
and thin. Cook until it looks dry. Flip over for a little longer.
5 9
Lazy Day Bran Muffin
You may keep this dough in a covered container in

refrigerator for up to 3 weeks and bake whenever
you wish.
3 cups bran
1 cup boiling water
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 cup buttermilk
2 1/2 cups flour
2 1/2 teaspoon baking soda
1/2 teaspoon salt
Pour boiling water over bran. Let stand while you mix together remaining
ingredients. Add to bran mixture. Bake in greased muffin tins at 375° for 25
minutes.
Whole Wheat Muffins

J E N K E Y E S
1/2 cup oil

1 egg
1/2 teaspoon salt
1 cup brown sugar
1 cup milk
1 teaspoon vanilla
Mix all except flour, then fold into bowl containing flour. Mix well with spoon. (I
do in my mixer and it turns out just fine.) Fill greased muffin tins 2/3 full. Bake at
350° for 15 to 20 minutes (check early).
Makes 1 1/2 dozen
6 0
Chocolate Zucchini Mini Muffins
J E N K E Y E S
These muffins freeze great!

1/2 cup butter, melted
1/2 cup oil
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
2 cups grated zucchini (small grater)
2 1/2 cups whole wheat flour
1/2 teaspoon salt
4 tablespoons cocoa powder
2 cups chocolate chips, divided (I use mini and I don't use the full 2 cups)
Mix all dry ingredients except chocolate chips. Add wet ingredients. Stir in 1
cup chocolate chips. Pour into mini muffin tins. Top with last cup of chips. Bake
at 375° for 12 to 15 minutes. You can also bake in a 9x13 baking dish or regular
muffin tins. Bake at 325° for 9x13.
Makes a lot!
Sweet Potato Muffins

Yummy! The kids loved these mini muffs. They

make a great snack!
1 1/4 cups oats
1 cup whole wheat flour (or white)
1/3 cup chopped pecans
1/2 teaspoon soda
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon cinnamon
6 1
1/2 teaspoon salt
1 cup mashed sweet potatoes (or pumpkin)
3/4 cup brown sugar
1/2 cup oil
1/4 cup milk
1 egg
1 teaspoon vanilla
T O P P I N G
1/4 cup oats
1/4 cup flour
1/4 cup brown sugar
3 tablespoons pecans (or chopped almonds)
1 teaspoon cinnamon
1/4 cup butter
Bake at 350° for 18 to 22 minutes.
Whole Grain Apple Fritters

J E N K E Y E S
1 cup whole wheat flour

1/2 teaspoon salt
2 tablespoons sugar
1 egg
1/2 cup milk
1/2 cup apples, peeled and finely chopped
1 teaspoon cinnamon
Stir whole wheat flour, baking powder, salt and sugar. Add egg and milk. Fold
in apples (batter will be very thick). Drop by spoonfuls in hot pan with a little oil.
Flatten a bit with a spoon and cook on medium heat until golden. Flip and
cook on the other side until done. Mix powdered sugar with cinnamon. When
fritter are done and hot, drop into powdered sugar mixture and coat both
sides, just a light dusting. You can dip them in syrup or eat them plain.
6 2
French Breakfast Puffs
2/3 cup shortening

1 cup sugar
2 eggs
3 cups flour
1 teaspoon salt
1/2 teaspoon nutmeg
1 cup milk
Grease muffin tins. Mix shortening, sugar and eggs. Stir in flour, baking powder,
salt and nutmeg, alternately with milk. Fill muffin tins 2/3 full. Bake at 325° for 20
to 25 minutes.
F O R C O A T I N G
1 cup sugar
2 cubes butter, melted
Mix together cinnamon and sugar. After muffins have cooled for a couple of
minutes, roll muffins in hot butter, then cinnamon sugar mixture.
Makes 12 to 14 muffins
Oven Omelet
18 eggs
1 cup milk
1 cup sour cream
2 teaspoons salt
Bacon, cooked
1/4 cup green onions, chopped
In a bowl, beat eggs and milk until light and fluffy. Add sour cream and melted
butter. Stir in salt, bacon and onions. Pour into a greased 9x13 baking dish.
Bake at 350° for 50 minutes.
6 3
Breakfast Casserole
8 slices bread, cubed

4 eggs
2 1/2 cups milk
3/4 teaspoon dry mustard
2 cups sharp cheddar cheese
1 tube (about 1 pound) sausage
1 can Cream of Mushroom soup
1/2 cup milk
Mix together bread, eggs, milk, dry mustard and sharp cheddar cheese. Cook
sausage and place on top of bread. Pour mixed ingredients over bread and
sausage. Mix together soup and milk. Pour over top and let sit overnight. Cook
at 350° for 1 hour.
Make-Ahead Breakfast Cake

E L A I N E F O R B E S
You can peel and slice apples to layer within the

batter. Double the recipe for a cake-sized pan.
1 1/4 cups flour
1 tablespoon baking powder
1/4 cup shortening
1 egg
1/4 cup sugar
2/3 cup milk
T O P P I N G
1/4 cup flour
3 tablespoon butter
6 tablespoons sugar
Mix all ingredients together. Pour into a greased 8-inch square pan. Sprinkle
with topping. Cover and refrigerate overnight. Bake at 400° for 25 minutes.
Serve warm.
6 4
6 5
Brownies
Fear not … for you are mine, and I have overcome
the world, and you are of them that my Father hath
given me;
And none of them that my Father hath give me
shall be lost.”
D & C 5 0 : 4 1 - 4 2
6 6
Mint Brownies
1 1/2 cups flour

2 cups sugar
6 to 8 tablespoons cocoa
2 teaspoons vanilla
1 teaspoon salt
1 cup shortening, soft
4 eggs, beaten
Cream shortening, sugar, eggs and vanilla. Mix dry ingredients, then add to
wet ingredients. Bake in a greased 9x13 inch pan. Bake at 350° for 20 minutes.
M I N T L A Y E R
2 cups powdered sugar
1/2 cup butter, softened
1 tablespoon water
1/2 teaspoon mint extract
3 drops green food coloring
Combine all ingredients and beat until smooth. Spread on top of brownie.
C H O C O L A T E T O P P I N G
1 cup chocolate chips
Microwave on high for 30 seconds. Stir. Continue until melted,

stirring frequently. You can also melt over a double boiler. If it looks
greasy, add powdered sugar. Cool, then spread on top of mint layer.
6 7
Mint Brownies
A variation on the other mint brownies I submitted,

this one is from Kari.
F O R B R O W N I E
2 squares unsweetened chocolate (or 6 tablespoons cocoa powder)
1/2 cup butter
2 eggs
1 cup sugar
1/2 cup flour
Dash of salt
Melt chocolate and butter together. Beat eggs. Add eggs, sugar, vanilla and
flour to chocolate. Pour into a 9-inch baking dish. Bake at 350° for 20 to 25
minutes. Do not overbake.
F O R M I N T L A Y E R
1 cup sugar
1/2 teaspoon peppermint extract
1 tablespoon cream
Cream all ingredients. Spread over cooled brownie.
F O R G L A Z E
1 square unsweetened chocolate (or 3 tablespoons cocoa powder)
1 tablespoon butter
Melt chocolate and butter together in double boiler. Dribble over mint layer
and refrigerate.
6 8
Mrs. Fields Real Brownie Recipe
2 cubes softened butter

1/2 cup cocoa
2 cups sugar
4 eggs
1 1/2 cups flour
2 teaspoons vanilla
1 package semi-sweet chocolate chips
Mix together butter, cocoa and sugar. Add eggs one at a time. Add flour,
vanilla and 1/2 of the chocolate chips. Press mixture into a greased 9x13 pan.
Pour the remaining chocolate chips on top. Lightly push chips into the top of
the mixture. Bake at 350° for 32 minutes. Cool one hour. Chill overnight in
refrigerator.
Easy Brownies
C A T H Y B E L L
1 cup butter or margarine, melted

2 cups sugar
1/4 cup cocoa
3 eggs
1 1/2 cups flour
1 teaspoon salt
Combine ingredients. Pour into 9x13 greased pan. Bake at 375 for 20 minutes.
Done when toothpick inserted comes out clean. For a 12-inch foil-lined Dutch
oven, bake with 17 charcoal on top and 9 on the bottom.
F O R F R O S T I N G
1 cup sugar
1/4 cup margarine
1/4 cup milk
Combine sugar, margarine and milk in a saucepan and bring to a boil, stirring
constantly. Remove from heat. Add chocolate chips and stir until melted. Pour
over brownies while still warm.
6 9
Chippy Blond Brownies
B E R N I C E D E S P A I N
6 tablespoons butter, softened

1 cup packed brown sugar
2 eggs
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 cup (6 ounces) semi-sweet chocolate chips
In a large mixing bowl, cream butter and brown sugar. Add the eggs, one at a
time, beating well after each addition. Beat in vanilla. Combine flour, baking
powder and salt; gradually add to creamed mixture. Stir in chocolate chips
and pecans. Spread into a greased 11x7x2 baking pan. Bake at 350° for 25 to
30 minutes or until a toothpick inserted near the center comes out clean. Cool
on a wire rack.
Makes 2 dozen
Butterscotch Brownies
C A T H Y B E L L

2 cups brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups flour
1 teaspoon salt
Chocolate chips
In a bowl, mix together butter, sugar, eggs and vanilla. Add remaining
ingredients and stir until just mixed in. Bake in a 9x13 pan at 350° for 20 to 25
minutes.
7 0
Caramel Brownies
1 package German chocolate cake (Pillsbury works best)

1/3 cup plus 1/2 cup evaporated milk
60 vanilla caramels (1 14-ounce package)
3/4 cup coconut
Combine cake mix, 1/3 cup evaporated milk and melted butter. Press half of
the batter into a 9x13 glass baking dish. Bake at 350° for 8 to 10 minutes. Melt
caramels with 1/2 cup evaporated milk. When melted, pour over baked layer.
Cover with chocolate chips and coconut. Spoon remaining cake mixture on
top. Bake at 350° for 18 minutes.
Brownies
G L O R I A B A R R Y
2 cups flour
2 cups sugar
1/4 teaspoon salt
3/4 cup cocoa
3 tablespoons water
2 teaspoons vanilla
2 eggs
1 cup butter, melted
O P T I O N A L A D D S
1/2 cup white chocolate chips
Mix all ingredients together and bake at 350° for 30 minutes.
7 1
Our Best Brownies
2 squares unsweetened chocolate

1 cube butter (or margarine)
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
2/3 cup flour
2/3 cup nuts
Melt unsweetened chocolate and butter in a bowl. Beat in sugar, eggs, vanilla
and salt. Stir in flour and nuts. Bake at 350° until done. Frost if you like!
Fudgy Brownies
J E N C A R R O L L
3/4 cup cocoa

2/3 cup oil
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/2 cups flour
1 teaspoon vanilla
1/4 teaspoon salt
Stir together cocoa and baking soda. Add oil; mix well. Stir in boiling water.
Add sugar and eggs. Blend in flour, vanilla and salt. Pour in greased 9x13 pan.
Bake at 350° for 25 to 30 minutes.
7 2
7 3
Cakes & Cupcakes
“I am encircled about eternally
in the arms of his love.”
2 N E P H I 1 : 1 5
7 4
Crazy Cake
J E N C A R R O L L
You know, a lil’ of this and a lil’ of that and bake it!
3 cups flour
2 cups sugar
1/2 teaspoon salt
6 tablespoons cocoa
2 teaspoons vanilla
2 cups cold water
3/4 cup oil
2 tablespoons vinegar
Mix. Bake at 350° until a knife inserted in the center comes out clean.
Graham Streusel Cake

2 cups graham cracker crumbs

3/4 cup nuts, chopped (optional)
3/4 cup packed brown sugar
1 1/4 teaspoons cinnamon
3/4 cup melted butter
1 package yellow cake mix
1 cup water
3 eggs
Mix together graham cracker, nuts, brown sugar, cinnamon and butter. In a
separate bowl, beat together cake mix, water, eggs and butter. Grease and
flour a 9x13 baking dish. Pour small amount of batter into pan. Sprinkle on 1/3
dry mixture, then batter, then more dry mixture. Repeat, ending with dry
mixture on top. Bake at 350° for 40 minutes. Cake should spring back when
touched in center. Glaze when cool.
F O R G L A Z E
2 tablespoons water or milk
7 5
Mountain Dew Cake
M E L A N I E S C H E N C K
1 box lemon cake mix

1 (3-ounce) box instant lemon-flavored pudding mix
1 (12-ounce) can Mountain Dew soda (not diet)
3/4 cup vegetable oil
4 large eggs
Heat oven to 325°. Spray a 12- to 15-cup fluted pan with non-stick baking
spray. In a large bowl, combine cake mix and pudding mix. Add soda, oil and
eggs. Beat at medium speed until smooth. Pour batter into prepared pan and
bake 45 to 50 minutes, or until a wooden pick inserted into center comes out
clean. Let cool in pan 10 minutes. Remove from pan and let cool completely
on wire rack.
Makes 1 (10-inch) fluted cake
Brooking’s Yummy Pound Cake

3 sticks butter
3 cups sugar
5 large eggs
3 cups flour
1 teaspoon vanilla
1/2 teaspoon lemon extract (or 1 teaspoon grated lemon rind)
7/8 cup ginger ale
Cream butter until light. Add sugar and beat until fluffy. Beat in eggs, one at a
time. Beat in 1 cup flour, then vanilla, lemon and almond extracts and a little
ginger ale. Continue alternating flour and ginger ale until all ingredients are
used. Pour batter into 2 9 x 5-inch greased and floured loaf pans. Bake at 275°
for 1 3/4 hours (a long time because of low temp.) or until a toothpick inserted
in middle comes out clean. Cool in pan.
7 6
Some Kind of Cake! Chocolate &
Cinnamon
2 cups sifted flour

2 cups sugar
1 stick butter or margarine
1/2 cup shortening
4 tablespoons cocoa
1 cup water
Dash salt (1/8 teaspoon)
1 teaspoon cinnamon
1 teaspoon vanilla
2 eggs beaten
1/2 cup buttermilk
Combine flour and sugar in mixing bowl. Melt butter and shortening in
saucepan. Add cocoa and water and bring to boil. Pour over flour/sugar
mixture. Mix well. Add remaining ingredients and mix well. Pour into greased
and floured jelly roll pan (large cookie sheet). Bake at 375° for 15 to 20 minutes.
While cake is baking, prepare frosting.
1 stick butter
4 tablespoons cocoa
6 tablespoons evaporated milk
1 teaspoon vanilla
1 pound powdered sugar
Melt butter in a saucepan. Add cocoa; blend. Add evaporated milk; stir until
smooth. Add vanilla. Remove from heat and stir in powdered sugar. Pour
frosting over cake while still warm.
7 7
Grandma’s Chocolate Cake
C A T H Y B E L L
2 cups flour
2 cups sugar
1/4 teaspoon salt
1 teaspoon soda
1 cup butter
5 tablespoons cocoa
1 cup water
2 eggs
1/2 cup milk
1 teaspoon vanilla
In a bowl, combine flour, sugar, salt, and baking soda. In a saucepan,

combine butter, cocoa and water; bring to a boil. Slowly mix dry ingredients
into hot mixture. In a small bowl, beat eggs slightly. Add milk and vanilla. Mix
into batter thoroughly. Pour into a greased cookie sheet. Bake at 350° for 15 to
20 minutes. Place in freezer to cool before frosting.
Chocolate Mayonnaise Cake

This is a very moist and delicious chocolate cake.

Something you can bake when you have no eggs or
milk!
2 cups flour
5 tablespoons cocoa
1 cup water
1 teaspoon vanilla
1 cup sugar
1 cup mayonnaise
Mix all ingredients together. Bake in greased, floured pan at 375° for 25
minutes.
7 8
Chocolate Crazy Cake
3/4 cup oil

2 cups water
2 cups sugar
2 teaspoons vanilla
3 cups flour
6 tablespoons cocoa
1 teaspoon salt
Mix together all ingredients really well. Bake at 350° till done.
Chocolate Chip Cake

1 cup dates or raisins, chopped

1 1/2 cups boiling water
3/4 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cup flour
1/2 teaspoon salt
Mix together dates or raisins, baking soda and boiling water; set aside. Cream
together shortening, sugar, eggs and vanilla; add to date mixture. Combine
flour, baking powder and salt. Add to creamed mixture. Pour in greased pan
and sprinkle topping over cake. Bake at 350° for 30 minutes or till done.
F O R T O P P I N G
1/2 cup brown sugar
1/2 cup chopped nuts
7 9
Layered German Chocolate Cake
1 German chocolate cake mix, cooked and cubed

1 (12-ounce) container Cool Whip
2 small packages instant chocolate pudding
1 bottle Hershey’s chocolate syrup
9 Skor bars
Prepare chocolate pudding. Crush 8 Skor bars and mix in with chocolate
pudding. Layer cake, syrup, pudding and Cool Whip 3 times. Top with 1
crushed Skor bar.
Pumpkin Cake
2 cups canned pumpkin

1 cup oil
2 cups flour
1/2 teaspoon nutmeg
2 cups sugar
2 eggs
1 teaspoon cinnamon
Mix together all ingredients. Bake at 350° for 20 to 25 minutes.
1/2 cup butter
4 ounces cream cheese
1 tablespoon milk
1 teaspoon vanilla
8 0
Pumpkin Cream Cake
M I C H E L L E L A Y N E
I didn't have buttermilk so I used 1 cup of milk & 4

tablespoons vinegar—it worked great!
F O R C A K E
1 cup buttermilk
1 cup water
2/3 cup cooking oil
2 cups sugar
2 eggs
1/2 teaspoon salt
2 cups flour
3/4 cup unsweetened cocoa powder
F O R P U M P K I N C R E A M F I L L I N G
1/3 cup canned pumpkin
1/4 cup sugar
F O R C H O C O L A T E G L A Z E
1/2 cup whipping cream
4 ounces semi-sweet chocolate, chopped
Grease and flour 2 round 9-inch baking pans. Heat oven to 350°. In a large
bowl, combine cake ingredients in the order listed; whisk until well-combined.
Divide batter between prepared pans. Bake 30 to 35 minutes till tops spring
back. Cool 10 minutes, then remove from pans; let cool completely. Prepare
pumpkin cream filling. Place 1 cake layer on plate and spread filling over top.
Top with second cake layer. For chocolate glaze, bring whipping cream to boil
over medium-high heat. Remove from heat. Add chocolate (DO NOT STIR). Let
stand 5 minutes, then stir till smooth. Cool another 15 minutes or until slightly
thickened. Pour over cake, allowing glaze to drip down sides. Chill until set,
about 30 minutes. Watch the glaze! I always let it cool too long and it gets too
thick—it still works, though.
8 1
Summer Strawberry Cake Dessert
F O R C A K E
1 white cake mix
1 cup sour cream (optional)
Prepare cake as directed. Bake in a 13 x 9 pan. (For a really moist cake, add
sour cream before putting cake mixture in pan. Let cool.
F O R C R E A M C H E E S E L A Y E R
4 ounces cream cheese, softened
4 ounces Cool Whip
Mix ingredients together and spread over cooled cake.
F O R S T R A W B E R R Y L A Y E R
1 package of strawberry Danish dessert, prepared as directed, allow to cool.
1 large package of fresh strawberries, sliced.
Prepare strawberry Danish dessert, as directed. Cool. Mix with strawberries.

Carefully spoon over Cream Cheese layer. Chill for several hours or overnight.
Banana Cake
K Y M F O W E R S
1/2 cup butter

1 1/2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
2 medium ripe bananas, smashed up
Cream together butter and sugar. Beat in eggs, sour cream and vanilla. Stir in
flour, baking soda and salt. Stir in bananas. Pour in a 15 x 10 greased pan. Bake
at 350° for 20 to 25 minutes. Frost with Cream Cheese frosting.
8 2
F O R C R E A M C H E E S E F R O S T I N G
1 cube butter
Dash salt
Canned milk
Cream together butter and cream cheese. Add salt and powdered sugar. Thin
with canned milk.
Fresh Orange Cake

When using regular flour to make a cake, I usually

substitute 1 or 2 tablespoons of cornstarch for that
much of the flour in each cup. It's supposed to make
it behave more like pastry flour.
2 1/4 cups flour (or half white, half whole wheat)
1 1/2 cups sugar
1 teaspoon salt
1/2 cup shortening (or 1/4 cup butter, 1/4 cup light olive oil)
Juice of 1 orange with water added to make 1 cup (or orange juice)
1 tablespoon grated orange rind (1 to 2 teaspoons for frosting)
2 eggs
Sift flour, sugar, salt, baking powder and baking soda in a bowl. Add
shortening, orange juice and rind; beat 2 minutes. Add eggs; beat additional
one minute. Pour into 2 greased and lightly-floured 8” cake pans (9x13 is a little
big). Bake at 375° for 25 minutes. When done, let cool before icing.
O R A N G E B U T T E R I C I N G
1 to 2 teaspoons grated orange rind
2 to 3 tablespoons butter, softened
Cream cheese (optional)
Beat powdered sugar with grated orange rind, orange juice and butter. Can
add cream cheese.
8 3
Blueberry Poppy Cake
J U L I E W A L P O L E
2 cups flour
1 1/2 cups sugar
1 (3 1/2-ounce) package French vanilla instant pudding
3/4 cup water
1 teaspoon almond flavoring
1 teaspoon butter flavoring
1 teaspoon salt
4 eggs
1 cup sour cream
2 teaspoons vanilla
1/4 cup poppy seeds
1 1/2 cans blueberry pie filling
Combine all ingredients, except pie filling. Beat for 2 minutes. Pour batter into 2
(12-inch) pans. Bake at 350° for 20 minutes. Cool cake. When cool, mix
together icing. Spread icing on first layer, then half of blueberry pie filling. Add
second layer, top with rest of the icing and filling. Chill.
F O R I C I N G
2 teaspoons vanilla
1/3 cup lemon juice
1 (14-ounce) can sweetened condensed milk
Whip all ingredients until smooth.
8 4
Fresh Apple Cake
N A N C Y H A Y E S
2 cups fresh grated apples (or more)

1 cup of sugar
1/4 cup salad oil
1/2 cup chopped nuts (if desired)
1 egg, beaten
1 teaspoon vanilla
1 cup flour
1 teaspoon soda
1 teaspoon cinnamon
1/4 teaspoon salt
S A U C E ( I F D E S I R E D )
1/2 cup butter
1 cup sugar
1/2 teaspoon nutmeg
Red food coloring (optional)
Sift together flour, soda, cinnamon and salt. Thoroughly mix apples with sugar.
Add oil, chopped nuts, egg and vanilla. Add flour mixture to apple mixture.
Bake at in a greased 8-inch square pan at 350° for 40 to 45 minutes or until it
shrinks from the edge of the pan. Serve with whipped cream or ice cream. For
a 9x13 pan, double the recipe.
For the sauce, simmer until all ingredients are dissolved. You can color it with a
few drops of red food coloring.
8 5
Cookie Cake
N A N C Y H A Y E S
1 1/2 cups raisins

2 1/2 cups water
1 1/2 cups sugar
3/4 cup butter, margarine or shortening
3 cups flour
3/4 teaspoons salt
1 1/2 teaspoons baking soda
1 1/3 cups raisin liquid
1/2 cup nuts
Boil together raisins and water for 5 minutes. Save liquid. Cream together sugar
and butter, margarine or shortening. Sift together flour, salt and cinnamon.
Dissolve baking soda in raisin liquid. Add vanilla to raisin liquid. Mix together all
ingredients except liquid, then add liquid. Stir in raisins and 1/2 cup nuts, if
desired. Spread thin on large cookie sheet. Bake at 350° for 20 to 22 minutes.
Cool.
G L A Z E
3 to 4 tablespoons warm water
Mix together all ingredients. Pour over the cookie cake.
8 6
Red Velvet Cupcakes with Cream
Cheese Frosting
2 1/2 cups flour

1 1/2 cups sugar
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk (room temperature)
2 eggs (room temperature)
2 tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla
Sift dry ingredients. Gently beat oil, buttermilk, eggs, food coloring, vinegar and
vanilla. Add dry ingredients until smooth and thoroughly combined. Fill
cupcake tin 2/3 full. Bake at 350° for 20 to 22 minutes.
C R E A M C H E E S E F R O S T I N G
1/2 cup butter
Beat butter and cream cheese. Add vanilla, then sugar. Beat until fluffy.
Perfect Lemon Cupcakes

1 package lemon cake mix

1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small package lemon instant pudding
Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium
speed for two minutes. Fill cupcake tins. Bake at 350° for 20 minutes.
8 7
Zucchini Cupcakes
1 1/2 cups all-purpose flour, spooned and leveled (or whole wheat)
1 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups coarsely grated zucchini
2 large eggs
1 tablespoon imitation vanilla (or 1 teaspoon real vanilla)
Cream Cheese Frosting
Heat oven to 350°. Line cups of muffin tin with papers. In a medium bowl, mix
flour, brown sugar, baking powder, cinnamon and salt. In another bowl, mix
zucchini, oil, eggs and vanilla. Add to flour mixture and mix just until combined
(do not over mix). Divide batter evenly among cups. Bake until toothpick
comes out clean, 40 to 45 minutes. Cool. Top with Cream Cheese Frosting.
C R E A M C H E E S E F R O S T I N G
4 tablespoons butter, softened
4 ounces cream cheese, room temperature
With an electric mixer, beat together butter and cream cheese until smooth.
Add and vanilla. Beat until light and fluffy. Refrigerate until ready to use, up to
one day.
Makes 12 cupcakes
8 8
Quick Pumpkin Cupcakes
C A T H Y B E L L
1 box yellow cake mix

2 eggs
1 tablespoon oil
2/3 cup canned pumpkin
1 1/2 teaspoons pumpkin pie spice
1 cup water or apple juice
Heat oven to 350°. Spray muffin cup with non-stick spray or use paper liners.
Blend cake mix with eggs, oil, pumpkin, pumpkin spice and water for 2 minutes.
Spoon into prepared muffin pan. Bake 18 minutes or until done. Cool in pan
completely before frosting.
Makes 18 cupcakes
Cream Cheese-Filled Cupcakes


1/3 cup sugar
1 egg
Dash salt
1 (6-ounce) package semi-sweet chocolate chips (1 cup)
1 package chocolate cake mix
In small bowl, beat cream cheese and sugar on medium speed till fluffy. Beat
in egg and salt. Stir in chocolate pieces; set aside. Prepare chocolate cake mix
according to package. Line muffin pans with paper bake cups. Fill 2/3 full.
Drop well-rounded teaspoonful of cream cheese mixture into each bake cup.
Bake at 350° for 20 minutes or until done.
Makes 32 cupcakes
8 9
Cupcakes in an Ice Cream Cone
V I C K I B E N I N C O S A
Favorite cake mix

Ice cream cones, old-fashioned (not sugar or waffle)
Favorite frosting
Prepare your favorite cake batter. Set the ice cream cones in a mini-muffin tin.
Fill with batter up to the part where it opens out, so just fill the stem of the cone
(the skinny bottom part). This is very important! If you fill more than that, the
batter will spill over like a volcano. Bake according to box directions for
cupcakes. Frost like an ice cream cone.
JELL-O Cheesecake
F O R C R U S T
24 graham crackers, crushed
3 tablespoons powdered sugar
1 square melted butter
With a fork, stir together graham crackers and powdered sugar. Add butter.
Press into bottom of a 9x13 baking dish.
F O R C H E E S E C A K E
1 cup sugar
1 teaspoon vanilla
3 tablespoons lemon juice
1 small package lime JELL-O (dissolved in 1 cup hot water and cool)
1 can cold evaporated milk
Cream together cream cheese, sugar, vanilla and lemon juice. Add JELL-O.
Add to milk; whip until thick. Pour over crumb crust. Let set like JELL-O.
9 0
Pumpkin Cheesecake
C A T H Y B E L L
1 1/2 cups gingersnaps, crushed

1/3 cup butter, melted (or margarine)
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup pumpkin
1/4 teaspoon nutmeg
Mix together gingersnaps and butter. Press into bottom of a spring form pan or
pie dish. Back at 350° for 10 minutes. Let cool.
Mix together cream cheese, 1/2 cup sugar and vanilla. Add eggs, one at a
time, mixing well in between. Hold out 1 cup of batter. Add remaining sugar,
pumpkin and spices, mixing well. Pour pumpkin mix onto crust. Marble with 1
cup white mixture. Bake at 350° for 55 minutes.
Little Cream Cheese Cakes

N A T A L I E R O P E R

3/4 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla
2 beaten eggs
Vanilla wafers
Fresh or canned fruit
Mix together cream cheese, sugar, lemon juice, vanilla and eggs. Put 1 vanilla
wafer in a cupcake liner. Fill 2/3 full. Bake at 375 for 15 minutes or till set.
Remove liner to serve. Top with fruit.
Makes 20 to 24 cheese cakes
9 1
Cake Truffles
C A R R I E E L T O N
Cake mix (any kind)

1/2 (4-ounce) package cream cheese, softened
Chocolate, melted
Prepare the cake. Cool completely. Crumble into a fine mixture of crumbs. Mix
in cream cheese.
Melt your favorite chocolate (Carrie uses Ghiradelli’s dipping chocolate), either
milk, dark or white, or almond bark. Melt in microwave or in a double boiler.
Form cake/cream cheese mixture into 1-inch balls and dip into melted
chocolate.
Cool either at room temperature or in the refrigerator, placing them on waxed

papered cookie sheets). You can also use crushed Oreo cookies instead of
cake, or any other cookie, like nutter butters, etc.
If you work too slowly and let the ice cream get too soft, it will melt out on your
cookies—even in the freezer, because it takes a few minutes for the freezer to
freeze the ice cream again.
German Chocolate Frosting

1 cup evaporated milk

1/4 pound butter
1 cup sugar
3 egg yolks
1 teaspoon vanilla
1 1/3 cups coconut
1 cup chopped nuts (walnuts)
Cook and stir over medium heat until mixture thickens, about 12 minutes.
Remove from heat and add coconut and nuts. Beat until frosting is cool and
thick.
9 2
Lemon Butter Cream Frosting
1 cup butter, softened

6 to 8 cups powdered sugar
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest
Place butter in large mixing bowl. Add 4 cups powdered sugar. Add lemon
juice and zest. Beat until smooth and creamy. Gradually add remaining sugar,
1 cup at a time, until icing reaches desired consistency. Use and store at room
temperature.
Butter Cream Frosting

C A T H Y B E L L
For pure white frosting, use 1 cup shortening with 1/2

teaspoon butter flavor and use clear vanilla.
1/2 cup shortening
1 teaspoon vanilla
2 tablespoons milk (add more as needed)
9 3
Casseroles
“Nevertheless, be of good cheer,
for I will lead you along …
And he who receiveth all things with thankfulness
shall be made glorious; and the things of this earth
shall be added unto him, even an hundred fold,
yea, more …
And he that is a faithful and wise steward
shall inherit all things.”
D & C 7 8 : 1 8 - 2 2
9 4
Sweet Potato Casserole
H E L E N S C H E N C K
This recipe is from Ruth’s Chris Steak House. I

double the yams for this recipe, but not the rest of
the ingredients and I think they are still plenty sweet!
F O R P O T A T O E S
3 cups mashed sweet potatoes (or yams)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup butter
Combine in a mixing bowl in the order given. Put potato mixture in a buttered
baking dish.
F O R C R U S T
1/3 stick of butter, melted
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
Cut together ingredients. Sprinkle the nut mixture onto the surface of the
potato mixture. Bake 30 minutes at 350°. Allow to sit 30 minutes before serving.
Corn Casserole
1 (8-ounce) tub sour cream

1 cube butter
1 box Jiffy cornbread mix
1 can corn, drained
1 can creamy corn
2 eggs, beaten
Few dashes garlic salt
Mix all ingredients together in a 8 x 8 pan. Bake at 350° for 45 to 60 minutes.
9 5
Eggplant Casserole
N A N C Y H A Y E S
1 can Cream of Mushroom soup (or favorite cream soup)

1/2 cup mayonnaise
2 eggs, beaten
2 tablespoons grated onion or dehydrated onion
2 cups shredded cheese
1 large or 2 medium eggplants, peeled and diced
1/2 cup crushed Ritz crackers (20 to 30 crackers)
Boil eggplant in salted water for 10 to 15 minutes. Drain. Mix soup, mayonnaise,
egg, onion and cheese with eggplant. Place in a lightly greased 9x13 pan.
Cover with cracker crumbs. Dot with butter. Bake at 350° for 25 minutes.
Serves 8
Zucchini Casserole
1 pound ground beef

1 onion, chopped
1 green pepper, chopped
Salt & pepper, to taste
1/2 teaspoon Italian seasoning
2 tablespoons bacon bits
2 cans tomato sauce
Zucchini, cut up and cooked (barely)
1 egg, beaten
Mozzarella, Monterey Jack or cheddar cheese, grated
Bread crumbs
1/3 cup butter
Brown meat, onion and green pepper. Add salt and pepper, Italian seasoning,
bacon bits and tomato sauce. Simmer. In casserole dish, layer 1/2 of meat,
then zucchini, beaten egg, then cheese. Add rest of meat. Top with bread
crumbs mixed in butter. Top with cheese.
9 6
Green Bean Casserole
1 can cream of mushroom soup

Dash pepper
1/2 cup milk
4 cups green beans, cooked
1 teaspoon soy sauce
1 1/3 cups French fried onions
In 1 1/2-quart casserole dish, stir together soup, milk, soy, pepper, beans and
2/3 cup onions. Bake at 350° for 25 minutes or until hot. Stir. Sprinkle remaining
2/3 cup onions over bean mixture. Bake 5 minutes or until onions are golden.
Makes 6 servings
Chicken Cordon Bleu Casserole

K Y M F O W E R S
3 to 4 boneless chicken breasts, cubed

Swiss cheese
Slices of ham (honey-based is good)
1 can Cream of Chicken soup
1/2 cup sour cream
Salt & pepper
1 package Ritz crackers
3/4 cube butter, melted
1/2 teaspoon paprika
1/2 teaspoon parsley
Place cubed chicken in a 9x13 baking dish. Layer ham and Swiss cheese on
top of chicken. Mix soup and sour cream together. Season with salt, pepper
and garlic salt. Crush up Ritz crackers and mix into melted butter. Sprinkle on
top of mixture with paprika and parsley. Bake at 350° for about 45 minutes or
until chicken is no longer pink.
9 7
Curly Noodle Casserole
1/2 (12-ounce) package curly noodles

Salt & pepper to taste
1 can mushrooms
1 can meat chicken, salmon or tuna
2 cans Cream of Celery soup
1/2 cup skim milk
Fine bread crumbs
Parmesan cheese
Paprika
Pork Chop & Potato Casserole

6 boneless pork loin chops, 3/4-inch thick

6 medium potatoes, sliced
1 onion, sliced
1 (10 3/4-ounce) can condensed Cream of Mushroom soup
1 cup fat-free or light sour cream
1/2 cup milk
2 cups cheddar cheese, shredded
Heat oven to 325°. Brown pork chops and season well. Spray baking dish with
nonstick spray. Layer potatoes and onions evenly. Salt & pepper, to taste. In a
medium bowl stir together soup, sour cream and milk. Stir in 1 cup shredded
cheese. Spoon mixture over potatoes in baking dish. Arrange chops on top.
Cover with foil. Place on cookie sheet for overflow. Bake for about 2 hours or
until potatoes are tender to the fork.
9 8
Chicken Vegetable Casserole

1 egg
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon rubbed sage
1 (16-ounce) package frozen mixed vegetables, thawed
2 cups chicken or turkey, cubed
1 (10-3/4 ounce) can Cream of Mushroom soup
1/2 cup onion, chopped
½ cup cheddar cheese, shredded
Cream together butter and sour cream. Add egg. Combine flour, baking
powder, salt and sage to creamed mixture. Spread into greased 3-quart
baking dish. Combine vegetables, chicken or turkey, soup and onion. Pour
over bread mixture. Sprinkle with cheddar cheese. Bake uncovered at 400° for
35 minutes.
Chicken Stuffing Casserole

C A T H Y B E L L
1 1/2 pounds chicken tenders, cooked and cut up

2 cans Cream of Chicken soup
1 cup sour cream
1 cup chicken broth
1 square butter or margarine, melted with broth
1 small package Pepperidge Farm Stuffing crumbs (or 1 box stuffing mix)
Spread cooked chicken in a greased 9x13 inch pan. Mix soup and sour cream.
Spread over chicken. Sprinkle stuffing over soup mix. Drizzle broth and melted
butter mix over stuffing crumbs. Bake at 350° for 45 to 60 minutes, uncovered.
9 9
Chicken Noodle Casserole
C A T H Y B E L L
12 to 16 ounces favorite pasta

1 cup sour cream
2 cups milk
Garlic powder
Salt and pepper
2 cups cheddar cheese, grated
Prepare your favorite pasta; drain and put back in pan. In a bowl, combine
soup and sour cream. Mix into pan with pasta. Add chicken. Mix in milk and
cheese. Season to taste. Return to heat, stirring occasionally, until cheese is
melted.
Sausage Rice Casserole

G A I L B R O W N I N G
You can substitute 1 tablespoon of ground flax seed

and 3 tablespoons of water for 1 egg. Tastes great in
breads—banana and zucchini—as well as other
recipes. Great alternative for those allergic to eggs.
Flax seed is really good for you—it contains omega-3
fatty acid.
1 package Jimmy Dean sausage
1/4 to 1/2 green pepper, chopped
1/4 onion, chopped
1/2 cup celery
2 cans Chicken Noodle soup
1 can Chicken Gumbo
1 1/2 cups uncooked rice
1/2 to 3/4 cup water
Cook sausage, green pepper, onion and celery; set aside. Stir together soups,
uncooked rice and water. Add sausage mixture. Put in glass dish; cover with tin
foil. Cook at 350° for 1 hour (or 325° for 1 1/2 hours).
1 0 0
Chicken & Dressing Casserole
2 cans cream of mushroom soup

Meat from 1 chicken, cooked & cut into pieces
1 pint sour cream
1 (12-ounce) package chicken-flavored Stove Top stuffing mix
Prepare stuffing according to box. Mix chicken, soup and sour cream. Pour into
9x13 baking dish. Sprinkle stuffing on top. Cover with foil. Bake at 350° for 30 to
40 minutes or until hot & bubbly.
1 0 1
Cookies & Bars
“Seek not for riches but for wisdom; and, behold,
the mysteries of God shall be unfolded unto you …
he that hath eternal life is rich.”
D & C 1 1 : 7
1 0 2
Chocolate Chip Cookies
This one is from my Grandma Ward.

3/4 cup sugar
3/4 cup brown sugar
1 cup shortening
2 eggs
1 teaspoon vanilla
2 to 3 tablespoons evaporated milk
1 package of Ghiradelli’s big milk chocolate chips
2 1/4 cup flour
1 teaspoon salt
Cream together sugars and shortening. Add eggs, vanilla, evaporated milk
and chocolate chips; mix weill. Sift together flour, salt and baking soda, then
add to the shortening mixture. Roll into 1 1/2 inch balls. Bake at 350° for 9
minutes.
Makes 3 1/2 dozen

S H A U N A H A T H A W A Y
1/2 cup shortening

3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon soda
1 teaspoon vanilla
1/4 teaspoon salt
3 tablespoons water
3 cups flour
Mix all ingredients together. Then, add 1/2 bag of chocolate chips. Cook at
1 0 3
C A T H Y B E L L
1 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 cups chocolate chips
2 1/4 cups flour
Heat oven to 375°. Cream shortening, sugars, eggs and vanilla. Stir flour, soda
and salt; blend. Stir in chocolate chips. Drop by spoonful on cookie sheet. Bake
9 to 11 minutes. Cool on wire rack.

1 cup butter-flavored Crisco

1 cup brown sugar
1/2 cup sugar
2 eggs
2 1/4 cups flour (or 2 1/2 cups)
3/4 cup oatmeal (blend into tiny pieces)
1 teaspoon salt
1 teaspoon vanilla
1 bag chocolate chips
Cream together Crisco, sugars and eggs. Add remaining ingredients. Bake at
350° for 6 to 10 minutes.
1 0 4
1 cup shortening
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
1/2 teaspoon water
2 eggs
2 1/4 cups flour
1 teaspoon salt
1 (12-ounce) package chocolate chips (2 cups)
1 cup chopped walnuts
Sift together flour, baking soda and salt. In a separate bowl, beat together
shortening, sugars, vanilla and water. Beat in eggs. Add flour mixture; mix well.
Stir in chocolate chips and walnuts. Bake at 375 for 10 to 12 minutes.

1 cup butter
1 cup brown sugar
1 cup white sugar
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
3 cups flour
1 package milk chocolate chips
Mix well and bake at 375° for 9 minutes.
1 0 5
3/4 cup brown sugar

3/4 cup white sugar
1 cup butter or butter-flavored Crisco
1 teaspoon vanilla
2 eggs
1 teaspoon salt
2 1/4 cups flour
Dash cinnamon
Chocolate chips
Cream together butter and sugars. Add vanilla and eggs; mix. Add dry
ingredients. Stir in chocolate chips. Bake at 350° for 8 to 10 minutes.
Awesome Chocolate Chip Cookies

1/2 cup shortening

1/2 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups flour (hard white wheat flour tastes even better)
1 teaspoon salt
Chocolate chips
Mix shortening, butter and sugars. Add eggs and vanilla. Mix dry ingredients in
a separate bowl, then add to sugar mixture. Add chocolate chips. Drop by
spoonfuls onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
1 0 6
Soft Chocolate Chip Cookies
N I S H A B A U R
1 cup butter
1 cup shortening
1 cup white sugar
1 1/2 cups brown sugar
1 teaspoon H2O
1 teaspoon vanilla
4 eggs
4 1/2 cups flour
Chocolate chips
1 cup nuts
Mix butter, shortening, sugars, water and vanilla. Beat eggs until white and
fluffy and add to butter mixture. Add flour, baking soda and salt. Mix well. Add
chocolate chips and nuts. Bake at 375° for 8 to 10 minutes.
Mrs. Field’s Cookies

N I S H A B A U R
2 cups brown sugar

2 cups sugar
1 pound butter
4 eggs
1 teaspoon cinnamon
6 1/2 cups flour
4 cups of chocolate chips
1 cup nuts, chopped (optional)
In a large mixing bowl, combine all ingredients but flour, chocolate chips and
nuts. Slowly add flour while mixing. Add chocolate chips and nuts. Drop
cookies from a small ice cream scoop. Bake at 375 for 9 to 10 minutes.
1 0 7
Pumpkin Chocolate Chip Cookies
C A T H Y B E L L
1 egg
1/2 cup shortening
1 1/2 cups sugar
1 cup pumpkin
2 1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon nutmeg
1 teaspoon cinnamon
Mix shortening and sugar. Add egg. Add remaining ingredients. Drop by
spoonful on greased cookie sheet. Bake at 375 for 10 minutes.
1 teaspoon vanilla
Milk (about 1 tablespoon)
Lady Fingers Cookies

1 cup butter (not margarine)

2 teaspoons vanilla
1 tablespoon water
2 cups flour
1 cup pecans, chopped (or walnuts)
Cream together butter and powdered sugar. Add vanilla, water and flour; mix
well. Add pecans. Form into balls and bake on ungreased cookie sheet for 20
minutes or until light brown. Bake at 350°. Roll in powdered sugar.
1 0 8
Favorite Christmas or Valentine
Cookies
These really are the best sugar cookies ever!!!

1/2 cup butter
1 cup sugar
1 egg
1/2 cup sour cream (or yogurt)
3 1/4 cups flour
1/2 teaspoon salt
Cream butter and sugar. Add egg, vanilla and sour cream. Sift together dry
ingredients, then add to creamed mixture. After mixing, put dough in fridge for
an hour. Roll out on floured board to 1/4-inch thick. Use favorite cookie cutter
shapes and place on greased cookie sheet. Bake at 375° for 8 minutes or until
edges are lightly browned. Let cool and frost with your favorite frosting.
Chocolate Cookies
C A T H Y B E L L
1 cup margarine
1 1/2 cups sugar
2 eggs
3 1/2 cups flour
8 tablespoons cocoa
1 teaspoon salt
1/4 to 1/2 cup milk
Cream together margarine and sugar. Add eggs and vanilla; beat. In a
separate bowl, stir together flour, cocoa, soda and salt. Add to mixture along
with milk. Mix on medium speed. Roll dough into 1-inch balls. Bake at 400° for 7
to 10 minutes. Cookies should look a little cracked (you may want to press the
cookies a little). Frost, if desired.
1 0 9
Chocolate Peanut Butter Cup Cookies
D E B B I E S W E N S O N

3/4 cup creamy peanut butter
3/4 cup white sugar
2 eggs
1/3 cup cocoa powder
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
10 chocolate-covered peanut butter cups, cut into eighths
Heat oven to 350°. In a large bowl, cream together butter, peanut butter and
sugars until smooth. Beat in eggs, one at a time. Stir in vanilla. Combine flour,
cocoa and baking soda; stir into peanut butter mixture. Mix in chocolate chips,
peanut butter chips and peanut butter cups. Drop by tablespoons onto
ungreased cookie sheets. Bake 8 to 10 minutes. Let cool before removing.
Peanut Butter Dot Cookies

1/2 cup butter

1/2 cup peanut butter
1/2 cup sugar
1/2 teaspoon salt
1/2 cup brown sugar
1 1/4 cups flour
1 egg
2 packages peanut butter cups
Cream together butter, peanut butter and sugars. Add flour, baking powder
and salt. Shape into 1” balls and place in ungreased mini cupcake tins. Bake at
375° for 8 to 10 minutes and remove from oven. Put peanut butter cup into
center, pressing to bottom of cookie. Cool 10 minutes, thene remove from tin.
1 1 0
Chewy Chocolate-Raspberry Cookies
(Vegan)
1/2 cup raspberry jam

1 cup sugar
1/3 cup canola oil
1 teaspoon vanilla
1 teaspoon almond extract
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup or more powdered sugar
Heat oven to 350°. In a large bowl, stir raspberry jam, sugar, canola oil, vanilla
and almond extract. In another bowl, sift together other ingredients except
powdered sugar. Add dry to the wet in three batches, mixing well with a fork
after each addition. On the last batch, use hands to work batter into a soft and
pliable dough. Roll dough into walnut-size balls. Flatten with your hands into 2
1/2" diameter disks. Place on greased cookie sheet, 1/2" apart. Bake 10
minutes. Remove from oven. Sift powdered sugar on hot cookies and let cool.
Makes 2 dozen
Sugar Cookies
K R I S T A H A N S E N
1 cube butter
1 cup sugar
1/2 cup sour cream
1 egg
1 teaspoon vanilla
3 1/4 cups flour
1/2 teaspoon salt
Cream together butter, sugar, sour cream, egg and vanilla. Add flour, baking
soda and salt to form dough. Roll out dough. Bake at 350° for 10 minutes.
1 1 1
Sugar Cookies
N I S H A B A U R
1 egg
1 teaspoon vanilla
1/2 cup butter
1/2 cup sour cream
3 1/4 cups flour
1 cup sugar
Cream together egg, vanilla, butter and sour cream. Add flour, baking soda
and sugar. Roll out dough and cut into desired shape. Bake at 375 for 10 to 12
minutes. Decorate as desired.
Sour Cream Sugar Cookies

D I A N E B E L L
1 cup butter (margarine)

2 cups sugar
1 cup sour cream
3 eggs
1/2 teaspoon salt
6 cups flour
Cream butter, sugar and sour cream. Add eggs, vanilla, almond extract, salt
and soda. Slowly add in flour. Chill for at least an hour. Roll out, not very thin.
Use cookie cutter or glass (open end). Bake at 375 for 7 to 8 minutes. Cookies
will be a little soft looking on top.
Powdered sugar (a lot)
Milk (a little)
1 drop almond extract
Mix powdered sugar and milk to achieve consistency to spread on cookies.

Decorate cookies!
1 1 2
Sugar Cookies
K Y M F O W E R S
2 cubes butter (1 cup)

2 cups sugar
4 eggs
1 cup buttermilk (can substitute 1 tablespoon lemon juice mixed in 1 cup milk
and let sit for one minute)
1 teaspoon nutmeg
5 to 6 cups flour
Cream together butter and sugar. Add eggs, buttermilk, baking powder,
baking soda and nutmeg. Add flour; mix well. Roll out thick (you don’t need to
chill). Cut with cookie cutter. Bake at 375° for 10 minutes. Do not overcook—
remove before they get brown on the edges. Frost.
F R O S T I N G
1 cube butter
2 tablespoons shortening
Dash salt
4 tablespoons canned milk or regular
1 teaspoon vanilla
Cream together butter and shortening. Slowly add powdered sugar. Add
canned milk until frosting is at desired consistency. Add vanilla at the very end
and mix.
1 1 3
White Wonders (a super-duper sugar
cookie)
1 1/2 cups sugar

1 cup sour cream
1/2 teaspoon salt
1 cup shortening
1 egg
2 teaspoons real vanilla (or 2 tablespoons imitation vanilla)
4 1/2 cups flour
Cream sugar, sour cream, shortening, baking soda, salt, egg and vanilla. Add
flour. Mix well. Bake at 425° for 5 to 7 minutes. Frost.
F R O S T I N G
4 ounces cream cheese, room temperature
1/2 package powdered sugar
1/4 cup butter
1 teaspoon real vanilla (or 1 tablespoon imitation vanilla)
Cream together all ingredients. Add milk until desired consistency. Frost cookies
and top with a gummy bear.
Rolo Cookies
1 package chocolate cake mix

1/2 cup oil
2 eggs
1/2 cup flour
3 packages Rolo candy
Powdered sugar
Mix together cake mix, oil, eggs and flour until a dough is formed. Roll dough
into balls. Press a Rollo into the middle of the cookie balland roll again to cover
the Rollo. Bake at 350° for 12 to 14 minutes. Sprinkle with powdered sugar.
1 1 4
Nauvoo Ginger Bread Cookies
Favorite Recipe from Scovill Bakery, Nauvoo,

Illinois.
1 cup sugar
1 cup molasses
3/4 cup oil
1/2 cup hot water
2 eggs
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 heaping teaspoon ginger
6 or 7 cups flour (use 1/3 whole wheat)
Use more flour if needed
Combine sugar, molasses, oil and hot water (rinse molasses out of cup with hot
water). Add eggs. Stir in remaining ingredients. Refrigerate dough. Roll out on
greased countertop and cut with cookie cutters. Bake at 350° for 10 minutes.
Shortbread Cookies
C A T H Y B E L L
1 cup unsalted butter

1 teaspoon pure vanilla extract
2 cups flour
1/2 teaspoon salt
Cream butter in a bowl. Add sugar and vanilla; beat until smooth. Gently stir in
flour mixed with salt. Chill dough for 1 hour. Set oven to 300° with rack in center
of oven. Line two baking sheets with parchment paper. On a lightly-floured
surface, roll dough 1/2-inch thick. Cut into rounds or whatever shape you wish.
Bake for 20 minutes or until cookies are dry but not brown. Cool on rack.
1 1 5
Chocolate Surprise Cookies
3/4 cup butter

2 cups sugar
1 cup cocoa
2 eggs
3/4 cup evaporated milk
2 teaspoons vanilla
1 teaspoon salt
3 cups flour
1 bag chocolate chips
3 cups mini marshmallows
Cream butter, sugar and cocoa. Add eggs, milk and vanilla. Stir in soda, salt
and flour. Mix well. Add chocolate chips. Bake at 325° for 15 minutes. Remove
and place 5 marshmallows on top of each cookie. Bake 3 minutes. Cool, frost.
F R O S T I N G
1/2 cup cocoa
3/4 cup butter
1/4 teaspoon salt
1/2 cup half-and-half
Cream together cocoa and butter. Add vanilla and salt; cream. Stir in half-
and-half and mix well. Add powdered sugar and mix until creamy.
Almond Frosting
1/2 cup butter

1/2 cup shortening
2 tablespoons milk
Mix together until smooth.
1 1 6
White Chocolate & Craisin Cookies
2 1/4 cups flour

1 teaspoon soda
1/2 teaspoon salt
1 cup butter-flavored Crisco
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups white chocolate chips
3/4 cup craisins
Cream Crisco and sugars together. Add eggs, vanilla, soda and salt. Add flour;
mix well. Drop onto ungreased cookie sheet. Bake at 350° for 7 to 8 minutes.
Oatmeal Chip Cookies


1 cup sugar
1 cup packed brown sugar
2 eggs
2 cups all-purpose flour
1/2 teaspoon salt
2 cups old-fashioned oats
2 cups (12 ounces) semi-sweet chocolate chips
In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla.
Combine flour, baking soda, baking powder and salt; add to creamed mixture.
Stir in oats and chocolate chips. Drop by rounded tablespoonfuls 2 inches
apart onto ungreased baking sheets. Bake at 350° for 11 to 12 minutes. Cool on
wire racks.
Makes 4 dozen
1 1 7
Neiman-Marcus Oatmeal Cookies
K Y M F O W E R S
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 cups flour
5 cups blended oatmeal (measure oatmeal, then blend in blender to a fine
powder)
1 teaspoon salt
24 ounces chocolate chips
3 cups nuts, chopped (optional)
Cream together butter and sugars. Add eggs and vanilla. Mix together with
flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips
and nuts. Roll into balls and place on cookie sheet. Bake at 375° for 10 minutes.
Makes a lot of cookies so you have plenty to share!
Ginger Crinkles Cookies

2 cups flour
1 egg
1 cup sugar
1/4 cup molasses
2/3 cup oil
2 teaspoon soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
Mix together all ingredients. Roll into balls. Roll in butter, then roll in 1/2 cup
sugar. Bake on ungreased cookie sheet at 350° for 12 to 15 minutes.
1 1 8
Chocolate-Covered Cherry Cookies
1 1/2 cups flour

1/2 cup unsweetened cocoa powder
1 cup sugar
1/4 teaspoon salt
1 egg
48 maraschino cherries, undrained (1 10-ounce jar)
In a mixing bowl, combine flour and cocoa; set aside. In a large mixing bowl,
beat butter on medium speed about 30 seconds or till softened. Add sugar,
salt, baking powder and baking soda. Beat till well-combined. Add egg and
vanilla. Beat well. Gradually beat in the flour mixture. Shape dough into 1-inch
balls; place on ungreased baking sheet. Press down center of each ball with
thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center
of each cookie. Spoon about 1 teaspoon of frosting over each cherry,
spreading to cover cherry. Bake at 350° for 10 minutes or till done. Place on
wire rack; cool.
1 6-ounce package semi-sweet chocolate chips
1/2 cup sweetened condensed milk
4 teaspoons cherry juice
In a small saucepan, combine chocolate pieces and sweetened condensed

milk; heat till chocolate is melted. Stir in cherry juice. Frosting may be thinned
with additional cherry juice.
Makes 48 cookies
1 1 9
Caramel Cookies
These cookies get softer with time—I think it’s the

lard. You can store them for 3 weeks at room
temperature in a Tupperware-type container. This
recipe is from my Grandma Thayne.
4 1/4 cups flour (Gold Medal)
1 cup sugar
1 pound lard
2 eggs
1 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon salt
Mix well all the wet ingredients. Add the spices, salt, soda and baking powder.
Mix well. Add the flour gradually and mix well. Make the Caramel Flavoring.
Mix half of Caramel Flavoring into the cookie dough (save the other half in the
fridge for another batch). Roll out dough like you would for sugar cookies, cut
out with cookie cutter. Place cut out dough onto cookie sheets and sprinkle
with granulated sugar. Bake at 350° for 10 minutes.
C A R A M E L F L A V O R I N G
1/2 cup sugar
1 1/2 cups cold water
Melt sugar in a frying pan; stir well until completely melted. Carefully pour cold
water in and stir until sugar is dissolved—it will be a brown color.
1 2 0
Peanut Butter Cookies
C A T H Y B E L L
1/2 cup shortening

3 tablespoons milk
1 egg
2 cups flour
3/4 teaspoon salt
Combine shortening, peanut butter, brown sugar, vanilla and milk in large bowl
or mixer. Blend well. Add egg and blend. Combine flour, salt and soda. Add to
creamed mixture. Blend well. Roll into 1-inch balls and place on ungreased
cookie sheet. Press down with fork or decorative cookie press (or potato
smasher). Bake at 375 for 7 to 8 minutes.
Peanut Butter Cookies

1 cup flour
1/4 teaspoon salt
1/2 cup shortening
1/2 cup brown sugar
1/2 cup sugar
1 egg (unbeaten)
1 teaspoon water
Sift together flour, baking soda and salt. In a separate bowl, cream together
shortening, peanut butter, sugars, egg, water and vanilla. Beat in flour mixture.
Put balls of dough on cookie sheet and flatten with fork. Bake at 325° for 15 to
20 minutes, or until lightly brown.
1 2 1
Andes Chocolate Mint Cookies
D E N I S E P R O C T O R
3/4 cup butter

2 tablespoons water
1 package milk chocolate chips
2 eggs
2 1/2 cups flour
1/2 teaspoon salt
Andes chocolate mints
In a saucepan, mix together butter, brown sugar and water on the stove. Add
milk chocolate chips; stir until completely melted. Cool for 10 minutes. Beat in
eggs, flour, baking soda and salt. Refrigerate for 30 minutes. Roll dough into
balls. Bake at 350° for 9 minutes. They won’t look done, but remove anyway
and put 1 Andes chocolate mint on top of each cookie, wait several minutes
and then spread over the top of the cookie. Yummy!
Multi-Chip Cookies
2 sticks butter (of course, everything always tastes better with REAL butter!)
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
3 cups flour
1/2 cup coconut
1/2 package milk chocolate chips (3/4 cup)
1/2 package white chocolate chips
1/2 package toffee bits
Mix softened butter, sugars and eggs together. Add dry ingredients. Stir in
coconut, chips and toffee bits. Bake at 375 for 10 minutes. Best when removed
from oven when they still don't look quite done—we like them slightly soft.
1 2 2
Snickerdoodles
1 cup softened butter

1 1/2 cups sugar
2 eggs
2 3/4 cups flour
1/2 teaspoon salt
4 tablespoons sugar
Cream together butter, sugar and eggs. Mix in dry ingredients. Chill in
refrigerator. Roll into balls, then into cinnamon/sugar mixture. Place 2 inches
apart on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
Snickerdoodles
2 cups sugar
1 cup butter (room temperature)
1/2 cup Crisco
3 eggs
4 cups flour
Cream together sugar, butter and Crisco. Add eggs, baking soda, baking
powder, salt and vanilla. Mix well. Add flour; stir until completely blended. Drop
balls of dough in sugar-cinnamon mixture and roll. Bake at 350° on ungreased
cookie sheet for 10 to 12 minutes until lightly brown. DO NOT OVERBAKE! Leave
on cookie sheet 30 to 40 seconds before putting on wire rack to cool.
1 2 3
Cinnamon Cookies
1 cup shortening (or 1/2 shortening, 1/2 butter)

1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 3/4 cups flour
2 teaspoons cream of tartar
1/2 teaspoon salt
Cinnamon sugar
Cream together shortening, sugar, eggs and vanilla. In a separate bowl, stir
together flour, cream of tartar, baking soda and salt. Add to creamed mixture.
Roll dough into ball, then roll in cinnamon sugar. Bake at 400° for 10 minutes or
until light brown.
Clif Bars
1 1/4 cup crisp rice cereal (Rice Krispies)

1 cup quick-cooking oats, uncooked
3 tablespoons ground flaxseed (flaxseed meal)
1/4 cup finely chopped dried fruit (raisins, dried cranberries, dried cherries, etc.)
1/4 cup finely chopped nuts (roasted or toasted)
1/4 cup brown rice syrup (or honey, maple syrup or light molasses)
2 tablespoons dark brown sugar
1/3 cup nut butter (peanut, almond, cashew or soy nut)
1/2 teaspoon ground cinnamon (optional)
Combine the rice cereal, oats, flaxseed meal, dried fruit and nuts in a large
bowl. Bring syrup and brown sugar to a boil in a small saucepan over medium-
high heat, stirring constantly; remove from heat. Stir in nut butter and vanilla
until blended. Pour nut butter mixture over cereal mixture, stirring until coated
(mixture will be stiff). Press mixture firmly into an 8-inch square pan, sprayed with
nonstick cooking spray) using a large square of wax paper. Cool in pan on a
wire rack. Cut into 12 bars. Wrap bars tightly in plastic wrap and store in the
refrigerator.
1 2 4
Caramel Bars
K Y M F O W E R S
C R U S T
1 1/2 cups butter, melted
2/3 cup sugar
2 1/2 cups flour
Mix and press into a jelly roll pan. Bake at 350° for 15 to 20 minutes.
C A R A M E L
1 cup butter
4 tablespoons corn syrup
1 cup brown sugar
Melt together butter, corn syrup and brown sugar. Add sweetened condensed
milk. Stir constantly and boil 7 minutes. Pour caramel over crust and spread
evenly with a spoon. Work quickly. Sprinkle semi-sweet chocolate chips all over
and swirl in (they will melt in the warm caramel). Chill.
Cereal Bars
K Y M F O W E R S
1/2 cup sugar

1/4 cup brown sugar
2 cubes butter
1 teaspoon vanilla
6 cups marshmallows
1 cup coconut
Slivered almonds
9 cups Special K cereal
Melt together sugars, butter and vanilla. Add marshmallows, coconut and
almonds. After marshmallows melt, add Special K cereal. Press in a jelly roll
pan; let cool.
1 2 5
Peanut Butter Bars
J I L L H E N N E F E R
F O R C R U S T
2/3 cup sugar
1 teaspoon vanilla
3 eggs
2 cups peanut butter
2 cups oatmeal
2 cups flour
Mix together butter, brown sugar, sugar and vanilla. Add eggs, baking soda,
peanut butter, oatmeal and flour. Spread on cookie sheet. Bake at 350° for 12
to 14 minutes. Cool.
F O R P E A N U T B U T T E R L A Y E R
3 tablespoons creamy peanut butter
2 tablespoons margarine or butter, softened
6 tablespoons milk
Cream together all ingredients. Spread on crust. Let set.
F O R C H O C O L A T E L A Y E R
1/2 cup shortening
1/2 pound butter
1 teaspoon vanilla
1/2 cup cocoa
5 tablespoons milk
Cream together all ingredients. Spread on top of Peanut Butter layer.
1 2 6
Peanut Butter Fingers
1/2 cup butter

1/2 cup sugar
1/2 cup brown sugar
1 unbeaten egg
1/4 teaspoon salt
1 cup flour
1 cup oats
F O R P E A N U T B U T T E R F R O S T I N G
2 to 4 tablespoons evaporated milk
Cream butter. Add sugars. Blend in egg, peanut butter, baking soda, salt and
vanilla. Stir in flour and oats. Spread in greased pan. Bake at 350° for 20 to 25
minutes. Remove from oven. Sprinkle with chocolate chips. Let stand 5 minutes.
Drizzle with Peanut Butter Frosting. Cool; cut into bars.
Peanut Butter Bars

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 1/2 cups peanut butter
1/2 teaspoon salt
1 teaspoon vanilla
2 cups flour
2 cups quick oats
2 cups chocolate chips
1 2 7
Cream butter and sugars. Blend in eggs, peanut butter, baking soda, salt,
vanilla and flour. Stir in quick oats. Spread in jelly roll pan. Bake at 350° for 17
minutes. Sprinkle chocolate chips over top; spread when they start to melt. Top
with frosting.
1/2 cup milk (add slowly till desired consistency is reached)
Peanut Butter Bars

3/4 cup butter

3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 1/2 cups flour
1 1/2 cups oats
1 cup whipped peanut butter
Mix together all ingredients except peanut butter. Spread on cookie sheet and
bake at 350° for 10 to 12. Cool for 15 minutes. Spread with whipped peanut
butter.
F R O S T I N G
3 tablespoons cocoa
4 tablespoons melted butter
Milk or evaporated milk
Use milk or evaporated milk to thin. Spread over whipped peanut butter.
1 2 8
Pumpkin Bars
These are the best pumpkin bars! I threw out all my

other recipes when I found this one.
4 eggs
1 cup oil
2 cups sugar
1 teaspoon vanilla
1 cup pumpkin
1 cup applesauce
2 cups flour
Bake bars at 350° in a jelly roll pan (or large cookie sheet) for 20 to 25 minutes.
3 ounces cream cheese (room temperature)
1/2 cup butter
1 teaspoon vanilla
Granola Bars
1 cup brown sugar

1/2 cup corn syrup
1 1/4 cups oatmeal
1 1/4 cups oat bran
1 1/4 cups unprocessed wheat bran
2 tablespoons sesame seeds
1/2 teaspoon salt
Combine all ingredients and mix well. Lightly grease a 9x13 pan. Press mixture
evenly into pan. Bake at 350° for 15 to 20 minutes. Let cool before cutting.
1 2 9
Salted Peanut Chews
F O R C R U S T
1 1/2 cups flour
1/2 cup margarine
2/3 cup brown sugar
1 teaspoon vanilla
2 egg yolks
1/2 teaspoon salt
In large bowl, combine all crust ingredients except marshmallows. Mix on low
speed until crumbly. Press firmly in bottom of ungreased 9x13 pan. Bake at 350°
for 12 to 15 minutes or until light brown. Immediately sprinkle marshmallows on
top. Return to oven for 1 to 2 minutes or just until marshmallows begin to puff.
Cool while preparing topping.
F O R T O P P I N G
2/3 cup corn syrup
1/4 cup margarine
2 teaspoons vanilla
1 (12-ounce) package peanut butter chips (2 cups)
2 cups rice crispy cereal
2 cups salted peanuts
In large saucepan, heat corn syrup, margarine, vanilla and peanut butter chips
until chips are melted and mixture is smooth, stirring constantly. Remove from
heat. Stir in cereal and peanuts. Immediately spoon warm topping over
marshmallow mixture; spread to cover. Refrigerate until firm. Cut into bars.
1 3 0
Lemon Bars
C R U S T
1 cup flour
1/2 cup butter
Mix all ingredients together and press into a well-greased and floured 9-inch
square pan.
F I L L I N G
3 tablespoons lemon juice plus grated peel of one lemon
1 cup sugar
2 eggs
2 tablespoons flour
Mix together lemon juice, lemon peel, sugar and eggs. Stir baking powder into
flour and add to wet mixture. Mix well. Pour over unbaked crust. Bake at 350°
for 25 minutes. Top with powdered sugar and cool before cutting.
1 3 1
Desserts
“And it came to pass that Jesus blessed them as
they did pray unto him; and his countenance did
smile upon them, and the light of his countenance
did shine upon them, and behold they were as
white as the countenance and also the garments of
Jesus; and behold the whiteness thereof did exceed
all the whiteness, yea, even there could be nothing
upon earth so white as the whiteness thereof.”
3 N E P H I 1 9 : 2 5
1 3 2
Scotch Shortbread
Shortbread stores very well at room temperature—

grandma would store them in old ZCMI clothing
boxes lined with tissue paper. Tupperware-type
containers work well and taste better with time,
although beyond 3 weeks they’re going to get bad.
This recipe is from my Grandma Thayne.
This is tricky dough to get used to—it takes practice
to know how it should look. You may not need all the
flour, or you may need more. The dough should be
mixed well, but not sticky—you don’t want dry bits
not mixed in, nor should it stick to your fingers.
Before adding more flour than 8 1/2 cups, add
powdered sugar first. If still sticky, add more flour
carefully. You will probably need to use your hands
at some point, as this is a lot of dough for a mixer.
1 teaspoon salt
1 pound lard
1 pound butter
1 pound powdered sugar, sifted
8 1/2 cups flour, sifted and then measured
Cream together butter, lard and salt. Add powdered sugar, one cup at a time.
Add flour, one cup at a time. Roll the dough into 2-inch round logs. Slice the
dough into 1/4-inch think rounds with a sharp serrated knife. Place on cookie
sheets. Grandma would “dimple” the raw cookie with the tip of a knife twice to
make them look prettier.
1 3 3
Fruit Pizza
F O R S U G A R C O O K I E C R U S T
1/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
2 1/2 cups flour
2 1/2 teaspoons cream of tartar
Heat oven to 325°. In a large bowl, cream butter and sugars until light and
fluffy. Add egg, vanilla and almond extracts, beating well. Combine dry
ingredients. Add to creamed mixture, blending thoroughly. Divide dough in
half. With lightly-floured hands, pat dough onto lightly-greased pizza pan. Bake
12 to 15 minutes; cool completely.
F O R F I L L I N G
1 (16-ounce) tub cream cheese, softened
Fresh fruits of choice, such as peaches, strawberries, blueberries, bananas, kiwi,
grapes, etc.
Whip cream cheese, powdered sugar and vanilla. Spread mixture over cooled
crust. Decorate with slices of fruit, completely covering the crust. Glaze with
Orange Sauce.
O R A N G E S A U C E
1/2 cup sugar
1 cup orange juice
1/4 cup lemon juice
1/4 teaspoon orange peel, grated
1/4 teaspoon lemon peel, grated
4 teaspoons corn starch
Combine ingredients in a small saucepan. Cook over medium heat until

mixture is thick. Stir in orange and lemon peel; cool. Glaze fruit pizza with
Orange Sauce.
1 3 4
Fruit Pizza
C R U S T
3/4 cup butter
1 1/2 cups flour
Mix together butter, powdered sugar and flour. Press into pan. Bake at 350°
until slightly brown.
F R O S T I N G
1/2 cup sugar
1 teaspoon vanilla
Cream together ingredients. Spread on cooked crust. Top with your choice of
fruit.
G L A Z E
2 tablespoons corn starch
1 cup fruit juice (pineapple juice)
1/2 cup sugar
Cook until thick. Cool slightly and drizzle on top of fruit.
Toffee
1 cup real butter

1 cup white sugar
6 ounces chocolate chips
Nuts
Cook at medium-high heat until the color of a brown paper bag. Pour on
cookie sheet. Spread chocolate chips over. Sprinkle with nuts.
1 3 5
Lion House Mint Truffles
Yum!
1 pound milk chocolate
1 square Baker’s unsweetened chocolate
1 can sweetened condensed milk, heated
3 to 6 drops oil of peppermint (not extract)
A few drops of vanilla
Milk chocolate for dipping
Slowly melt 1 pound of milk chocolate in the oven at 100°. For a faster melt,
grate the chocolate (if you buy it in a block).
Melt unsweetened chocolate and butter just to mix in a saucepan. Do not

overmelt. Add peppermint, melted milk chocolate and heated milk. Pour into
a 9-inch cake pan lined with waxed paper. If you want really straight edges,
pour into a cardboard cake box lined with waxed paper. Cover with saran
wrap and refrigerate until set. Cut into squares, the desired size.
Melt the additional milk chocolate—this is what you will dip the truffle in. Use a
double boiler or microwave. Dip the truffle in and place on a waxed papered
cookie sheet. Let it set room temperature or in the refrigerator.
Candy Marshmallow Log

1 egg
1 cup walnuts, chopped
4 squares chocolate
1 bag marshmallows
4 graham crackers, crushed
Beat egg well. Add powdered sugar, melted butter, vanilla and walnuts. Melt
chocolate; add to marshmallows. Roll mixture into a log, roll in graham
crackers, then roll in waxed paper. Let set.
1 3 6
Grandma Urry’s Old-Fashioned Fudge
4 cups sugar
1/2 cup Karo syrup
1 can milk
3 tablespoons cocoa
Mix together in a saucepan and bring to a boil. When boiling, turn down and
cook to the soft ball stage (about 1 hour). Put on butter platter and let cool.
Add vanilla and beat until it loses its glossy look. Roll fudge into a “log”. (If you
want to add nuts, roll them in as you roll into a log.) Wrap in waxed paper until
ready to serve. Slice it in slices as big as you desire.
Million Dollar Fudge

3 (4-1/2 ounce) Hershey’s bars (or 2 large)

1 (12-ounce) package milk chocolate chips
1 tablespoon margarine
1 (quart-size) jar marshmallow cream
1 teaspoon vanilla
1 pound nuts
1 tall can milk
4 1/2 cups sugar
In a large bowl, mix all ingredients except milk and sugar. Put milk and sugar in
large saucepan and bring to boil. Cook 6 minutes over medium heat. Pour
over other ingredients and stir until well-blended. Spread in dripper (buttered)
and let set 4 to 6 hours in cool place.
Makes 6 pounds of the Best Fudge Ever
1 3 7
Black Licorice Caramel
C A T H Y B E L L
1 cup butter
1 1/2 cups Karo syrup
2 cup sugar
1/4 teaspoon salt
1/2 to 1 bottle anise extract
Melt butter slowly over low heat. Slowly add remaining ingredients. Cook in
heavy saucepan over low heat until sugar is dissolved. Stir constantly—this will
burn easily! Continue cooking until candy thermometer reaches 245°. (Make
adjustments by testing thermometer by boiling water that should be 212°—add
or subtract to get the right measurement on your thermometer). Remove from
heat and add anise extract (less if you use oil). Add black coloring paste. Mix
well and pour into a 9x13 buttered pan. Cool, cut and wrap.
Doughnuts
N I S H A B A U R
2 tablespoons yeast
1/2 cup warm water
1/2 cup shortening
5 cups flour
1/3 cup mashed potatoes
4 tablespoons sugar
1 teaspoon salt
1 egg
1 1/2 cups milk
Dissolve yeast in 1/2 cup warm water. Cut shortening into flour (till like meal).
Add remaining ingredients. Knead until smooth. Let rest for 10 minutes. Roll and
cut 1/2-inch thick. Let rise 45 minutes and deep fry at 375°.
F O R G L A Z E
1 pound powdered sugar
1 teaspoon vanilla
1 3 8
Apple Dumplings
L I S A M O R R I S
2 Granny Smith apples

2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoon vanilla
1 (8-ounce) can Mountain Dew
Cinnamon
Ice cream
Peel and core apples. Cut each apple into 8 slices. Roll each apple slice in a
crescent roll. Place in a 9x13 glass buttered pan (they will be really close
together). Melt butter in a bowl. Add sugar and barely stir. Add vanilla; stir. Pour
over apples. Pour Mountain Dew around edges of pan. Sprinkle with
cinnamon. Bake at 350° for 35 to 40 minutes. Serve hot. When serving, spoon
some of the sweet sauces from the pan over the top of the apples, then ice
cream on top of that.
Mint Dessert (Christmas)

3 eggs, separated
1/2 cup butter
1 cup walnuts, chopped
2 squares unsweetened chocolate, melted
1 cup vanilla wafera, crushed
1 cup Cool Whip
1/4 cup candy cane, crushed
40 mini marshmallows
Beat egg whites till fluffy. In a separate bowl, cream together butter and sugar.
Add egg yolks, 1/2 walnuts and melted chocolate. Add beaten egg whites.
Put 1/2 vanilla wafers in 9x13 pan. Add chocolate mixture on top and chill. Mix
Cool Whip, candy canes, marshmallows and remaining walnuts. Spread on top
of chocolate mixture. Top with remaining wafers.
1 3 9
3-Layer Raspberry Dessert
B O T T O M L A Y E R
2 cups crushed pretzels
1 tablespoon sugar
1 cube margarine
M I D D L E L A Y E R
1 (8-ounce) cream cheese
2 cups sugar
1 (8-ounce) tub Cool Whip
T O P L A Y E R
1 package raspberry JELL-O
1 small can crushed pineapple, drained
1 package frozen raspberries
Mix bottom layer ingredients; spread in a 9x13 pan. Bake at 400° for 7 minutes.
Put middle layer on cooked bottom layer. Mix JELL-O with 2 cups boiling water.
Stir in pineapple and raspberries. Spread on top of middle layer. Refrigerate.
3-Layer Chocolate Dessert

1 cup flour
1 stick butter, softened (1/2 cup)
1/2 cup almonds, finely chopped (or any other nut you like)
1 cup powdered sugar, fold into the cream cheese
1 cup whipped cream (or Cool Whip)
2 (3-ounce) packages chocolate pudding (instant)
2 1/2 cups milk
Chocolate bar shavings
Mix together flour, butter and almonds. Pat into a 9x13 baking dish. Bake at
350° for 15 minutes. Cool 1 hour. Fold powdered sugar into cream cheese. Stir
in whipped cream. Pour over cooled crust. Refrigerate until set. Mix together
pudding and milk. Pour over cream cheese. Just before serving, top with more
whipped cream and shavings from a chocolate bar.
1 4 0
Homemade Pudding
N I S H A B A U R
4 cups cold milk

6 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup sugar
1 tablespoon butter
1/4 cup cocoa
2 teaspoons vanilla (or 1/2 teaspoon almond)
1 egg
Mix cornstarch into cold milk. Add salt, sugar, butter and cocoa. Bring to a boil.
Take off head. Add vanilla. In a separate dish, beat egg. While stirring egg,
pour hot pudding mixture into egg dish, beating continuously. Serve warm (or
chill) and serve.
Peach Pudding Cobbler

C A T H Y B E L L
1 stick butter
1 cup sugar
1 cup flour
3/4 cup milk
1 (1-quart) bottle peaches (or canned peaches)
Sugar
Melt butter in a large casserole dish. In a bowl, mix together sugar, flour, baking
powder and milk. Pour over melted butter. Do not mix. Pour peaches and juice
over the mix. Sprinkle with sugar. Bake at 325° for 60 minutes, uncovered. The
cobbler will double in height.
1 4 1
Creamy Rice Pudding
3/4 cup rice

3 cups water
1/2 teaspoon salt
1/2 cup butter (1 stick)
Canned pie filling (cherry, blueberry, peach or apricot)
Measure rice, water and salt into a medium saucepan. Bring to a boil; reduce
heat to simmer and cook uncovered for 20 minutes. Place rice in the top of a
double boiler; stir in condensed milk and butter. Cook in double boiler until
mixture has thickened, about 20 minutes. Remove from heat and stir in vanilla.
Serve into parfait glasses. Spoon in alternate layers of Creamy Rice Pudding
and canned pie filling. Top with whipped cream or dressing.
F O R D R E S S I N G ( O P T I O N A L )
3 tablespoons white vinegar
1/2 cup sugar
1 1/2 cups mayonnaise
Serves 6
Amanda’s Rice Pudding

2 cups rice
3 to 4 cinnamon sticks
2 cups milk
2 cups sweetened condensed milk
1 teaspoon salt
Raisins
Cook rice with cinnamon sticks. Cook completely. Add milk, sweetened
condensed milk, salt and vanilla. Raisins are optional. Remove cinnamon sticks
before serving.
1 4 2
4-Stack Pudding
F O R B O T T O M L A Y E R
1 cup unsifted flour
1 stick butter, softened
1 cup chopped pecans (optional)
Make crumb-like mixture. Spread evenly in a greased 9x13 pan. Bake at 350°
for 15 to 20 minutes until golden. Cool.
F O R M I D D L E L A Y E R
1 cup sugar
Cream together cream cheese and sugar. Fold in 1/2 of Cool Whip. Spread
mixture over cooled crust.
F O R T O P L A Y E R
1 large package instant vanilla pudding
1 large package instant chocolate pudding
3 cups cold milk
Shaved chocolate curls
Beat milk and pudding mixes until smooth and thickened. Spread over middle
layer. Spread with remaining Cool Whip. Top wtih shaved chocolate curls.
1 4 3
Dips
“Pray always.”
D & C 1 0 : 5
1 4 4
Cowboy Dipping Mix
2 tablespoons red wine vinegar

2 teaspoons Tabasco sauce
1 1/2 teaspoons salad oil
1 clove garlic
1/8 teaspoon pepper
2 avocados
1 can black-eyed peas
1 can corn
2/3 cup green onion
2/3 cup cilantro
1/2 pound tomatoes, cut and diced
Mix. Dip crackers, chips, anything to your liking! Have fun!
Bean Dip for Tortilla Chips

L I S A M O R R I S

1 (15-ounce) can chili
1 (4-ounce) can diced green chilies
Cheddar cheese, shredded
Olives, sliced
Green onions, diced (optional)
Spread cream cheese in a large pie pan. Layer remaining ingredients in the
following order chili, green chilies, enough cheddar cheese to cover
everything and sliced olives. Bake at 350° for 20 to 25 minutes. Garnish with
green onions.
1 4 5
Fiesta Artichoke Dip
1 package taco seasoning

1 cup mayonnaise
1 cup Parmesan cheese, finely shredded
2 (14-ounce) cans artichoke hearts, drained
1/2 cup green onions, sliced
In food processor, combine taco seasoning, cream cheese, mayonnaise and

Parmesan cheese; blend until creamy. Add artichoke hearts and pulse to
roughly chop. Stir in green chilies and 1/3 cup green onions. Place in ovenproof
serving dish. Bake at 350 until heated through, uncovered, about 25 minutes.
Garnish with remaining green onion.
Hot Artichoke Dip

1 (6 1/2-ounce) jar marinated artichoke hearts, chopped

1 package chopped spinach
1 garlic glove
1/2 cup sour cream or cream cheese
1/4 cup butter
3/4 cup Parmesan cheese, grated
Mix together all ingredients. Place in a shallow pan. Bake at 375° for 20 minutes.
Dip with tortilla chips or French bread.
1 4 6
Hot Artichoke Dip

1 cup mayonnaise
1 can chopped artichokes
1 can green chilies
1 bag shredded Parmesan cheese
Mix all ingredients, reserving 1/2 of Parmesan cheese. Put in dish and top with
remaining cheese. Bake at 400° until cheese is brown, 15 to 20 minutes.
Vegetable Dip
1 cup sour cream

1 cup mayonnaise
1 tablespoon dill weed
2 tablespoons dried chives
1 tablespoon Bon Appetite seasoning
Mix all ingredients well. Chill.
Vegetable Dip
1/3 cup real mayonnaise (not miracle whip)

1 cup sour cream
1/4 teaspoon dehydrated onions
1 tablespoon parsley
1 teaspoon Bon Appetite
1 teaspoon dill weed
Blend and chill.
1 4 7
Vegetable Dip
J E N C A R R O L L
1 cup sour cream

1/2 cup mayonnaise
1/2 teaspoon salt
Dash pepper
1 tablespoon sugar
1/4 cup green pepper, minced
1/4 cup radishes, minced
1/4 cup green onions, minced
1/4 cup cucumber, minced (drained)
1 clove garlic, cut very fine
Combine sour cream, mayonnaise, salt, pepper and sugar. Add remaining
ingredients. Serve.
Hoggan Family Veggie Dip

1 cup sour cream

1 cup mayo
3 tablespoons green onion, choped
1 clove garlic, minced
1/2 teaspoon fresh dill, chopped (or 2 tablespoons dill pickle, chopped)
2 tablespoons parsley
Blend all ingredients. Refrigerate overnight.
1 4 8
Baked Bread Bowl Dip
1 large bread bowl, hollowed out (set aside)

1 cup sour cream
Dash Worcestershire sauce
1 (4-ounce) jar dried deli beef, chopped
Mix together all ingredients except bread bowl. Place in bread bowl. Put top
on bread bowl and wrap in foil. Bake at 350° for 1 1/2 hours.
Party Chili Dip

2 scrambled eggs
1 can white hominy
1 pound sharp cheddar cheese
2 cans Chili Frito chips
Mix all ingredients in medium heat in sauce pan until cheese is melted. Dip with
Frito chips. Enjoy!
Spice Islands Beau Monde Dip

2/3 cup mayonnaise

2/3 cup sour cream
1 tablespoon green onion, chopped
1 tablespoon Spice Islands parsley flakes
1/2 teaspoon Spice Islands Beau Monde seasoning
1/2 teaspoon Spice Islands dill weed
Combine all ingredients in a small bowl. Cover and chill at least 30 minutes to
blend flavors. Serve with crackers and vegetables.
1 4 9
Guacamole

5 avocados
4 tablespoons onions, diced
Sea salt, to taste
Fresh-squeezed lime juice
Mash avocados with a fork. Stir in onions, sea salt and lime juice. Serve on Black
Bean sandwiches or anything you want.
Spinach Dip

1/4 cup mayonnaise
1/2 cup Parmesan cheese, shredded
1/2 cup mozzarella cheese
1/2 teaspoon basil, chopped
Salt and pepper, to taste
In a bowl, mix together all ingredients. Pour into a sprayed dish and cover.
Bake at 375° about 30 minutes.
1 5 0
1 5 1
Holiday
“But if ye will nourish the word, yea, nourish the
tree as it beginneth to grow, by your faith with
great diligence, and with patience, looking forward
to the fruit thereof, it shall take root; and behold it
shall be a tree springing up unto everlasting life.”
And because of your diligence and your faith and
your patience with the word in nourishing it, that
it may take root in you, behold, by and by ye shall
pluck the fruit thereof, which is most precious,
which is sweet above all that is sweet, and which is
white above all that is white, yea, and pure above
all that is pure; and ye shall feast upon this fruit
even until ye are filled, that ye hunger not, neither
shall he thirst.”
A L M A 3 2 : 4 1 - 4 2
1 5 2
Gingerbread for Gingerbread Houses
or Gingerbread Men
1 cup shortening
1 cup sugar
1 cup “Grandma-brand” molasses (Brer Rabbit is really strong and tastes like
medicine)
1 egg
5 cups flour
2 to 3 teaspoons ginger
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon salt
Cream together shortening and sugar. Add molasses. Add egg, vinegar,
ginger, baking soda, cinnamon, cloves and salt. Gradually add flour. Mix well.
Put dough in the freezer for 30 minutes, or chill in the refrigerator for 2 hours.
D I R E C T I O N S F O R C O O K I E S
Roll out thickly on floured surface. Cut into shapes. Bake at 325 to 350° for 10
minutes. Store in airtight container. They will stay soft if you get them in before
completely cooled.
D I R E C T I O N S F O R G I N G E R B R E A D H O U S E
Buy, download or create your own pattern. I wouldn’t make anything larger
than 1 foot wide by 1 foot tall by 1 foot long because it’s hard to support the
weight, especially with candy on it. I have had large houses crash down
because they were too big!
Roll out dough on upside-down, greased cookie sheet. (Place books under
cookie sheet so it doesn’t bow out of shape, then put dish towels under books
so it doesn’t scoot around.) Bake at 350° for 25 minutes. It should be firm so the
walls of the house don’t buckle under the weight of the frosting and candy). As
soon as it comes out of the oven, lay the pattern pieces on the cooked dough
and cut them out with a knife while the dough is hot. Be careful not to get
1 5 3
burned. Set hot pan aside while it cools. Repeat for as much dough as you
need to finish your pattern.
H O W T O G L U E T H E H O U S E T O G E T H E R
Melt 1/2 cup sugar in a medium-high frying pan, stirring constantly. Once the
sugar is melted, work very quickly because the melted sugar dries fast and you
only have a couple of seconds to piece things together once they are painted
with the sugar. Have everything ready, including the base on which the house
will sit and all the pieces cut out and cooled—ready at arm’s length to grab—
and mugs to support the pieces while you build. Be very careful not to get
burned, the melted sugar is very hot. Using a pastry brush (that you may throw
away once this project is done), paint the sides and base of a single piece of
the house with melted sugar. Stick on the base and support with a mug while
you move to the next piece. Repeat for each piece until house is assembled—
sides, front and back first, roof last. You will probably drip sugar where you
don’t want it, but don’t worry—that’s what frosting is for—to cover up your
messes!
F R O S T I N G ( R O Y A L I C I N G )
2 pounds powdered sugar
6 egg whites
1/4 teaspoon cream of tartar
Beat egg whites and cream of tartar until stiff peaks form. Add powdered
sugar slowly. Keep covered with a damp cloth so it doesn’t dry out while you
are working.
Frost house and load with candy!
1 5 4
Grandma Thayne’s Thanksgiving
Dressing
If you don’t want to stuff the turkey with dressing, or

if you have too much dressing, you can cook it in a
crock pot, adding chicken stock until moist and
celery is done (about 2 hours on high). Mix with
dressing from turkey. It takes 2 to 3 cups of stock if
you’re cooking the entire recipe in the crock pot.
1 pound bulk sausage
1 yellow onion, chopped
2 bags bread crumbs, dried (or 2 bread loaves, broken in pieces and dried)
1 bunch celery, chopped
2 to 4 beaten eggs
1 cup butter, melted
1 tablespoon rubbed sage
Pepper, to taste
Cook sausage and onion. In a giant bowl, mix together all ingredients including
sausage and onion. Stuff turkey from both ends. Cook turkey according to
directions. Remove dressing and eat with cranberry sauce.
Paula’s Stuffing Mix

J E N C A R R O L L
Chicken-flavored Rice-A-Roni
1 1/2 pounds sausage, browned
1 pound bread cubes
1/4 pound fresh mushrooms
Salt and pepper
3 to 4 celery stalks
1 large onion
1 chicken bouillon cube
Cook Rice-A-Roni as directed. Add all else in bowl. Add rice and bake.
1 5 5
Great Grandma Warrren’s Dressing
2 loafs wheat bread

1/2 cube butter
1 cup celery
1/2 to 1 cup onion
3/4 cup chicken broth
2 teaspoons salt
1 teaspoon pepper
1 teaspoon sage (or to taste)
Wild rice (cooked)
Break bread in bowl the night before. Sauté butter, celery and onion until onion
looks transparent (half done). Mix with bread. Stir in rice. Add chicken broth,
salt, pepper and sage (all to taste). Stir well. Add more butter if dressing is too
dry. While sitting (before baking), stir often. You can stuff a turkey with the
bread stuffing, or bake the stuffing in the oven in a 9x13 glass baking dish. If
baking outside of the turkey, bake at 350° for 30 minutes or until done.
Kitchen Potpourri
1 (1.12-ounce) can ground cloves

1/2 can allspice
1 teaspoon nutmeg
4 tablespoon cinnamon
1 teaspoon coriander (optional)
Add to one quart boiling water and simmer as long as desired. Add more
water as it boils away.
1 5 6
1 5 7
Ice Creams
“Look unto me in every thought;
doubt not, fear not.”
D & C 6 : 3 6
1 5 8
Fried Ice Cream Balls
6 cups Frosted Flakes, crushed

3/4 cup brown sugar
1/2 cup coconut
1/2 gallon vanilla ice cream
Cool whip
Chocolate
Caramel
Mix together Frosted Flakes, brown sugar, cinnamon and coconut. Add melted
butter. Divide ice cream into 16 sections. Roll in Frosted Flake mixture to form a
ball. Freeze 1 hour. Top with Cool Whip, chocolate and caramel.
Ice Cream Sandwiches

Favorite cookies
Ice cream
F O R C O O K I E S
Make your favorite cookies and let them cool completely. I like oatmeal raisin
the best.
F O R I C E C R E A M
Get some ice cream—a flavor that will taste good with your cookie, such as
vanilla for oatmeal raisin cookies. Let it sit out for about 10 minutes (until barely
softening). It is better to work with the ice cream too cold than too soft.
F O R S A N D W I C H E S
Scoop a bunch of ice cream into a bowl and mix with electric mixer until
creamy. Work fairly quickly and spread ice cream onto one bottom side of
cookie, top with another cookie. Wrap in saran wrap all over. Place onto
cookie sheet which you are keeping in the freezer, not on the counter. Repeat
for desired amount of sandwiches.
1 5 9
Paula Dean’s Ice Cream Sandwich
Dessert
1 large box ice cream sandwiches (or 2 to 3 small boxes)

Whipped cream
Sliced bananas (optional)
Chocolate ice cream topping
Caramel ice cream topping
Nuts of your choice (optional)
Heath toffee candy bar sprinkles
In a 9x13 baking dish, layer bottom with ice cream sandwiches (unwrapped).
Spread with whipped cream. Add sliced bananas, if desired. Drizzle chocolate
topping, caramel topping and nuts. Add another layer of ice cream
sandwiches and repeat the same toppings. Cut and put onto plates. Before
serving, drizzle the top with more chocolate topping, nuts and heath toffee
sprinkles (you can buy them in the chocolate chip section). Drizzle caramel
sauce around the bottom of the dessert on the plate. Easy and yummy!
Ice Cream Treat

1 cup butter
1/2 cup nuts
1 cup brown sugar
2 cup Rice Krispies
1/2 gallon vanilla ice cream
1 package Danish dessert
Melt butter. Add all ingredients except ice cream and Danish dessert. Press half
of mixture into a square baking dish. Spread soft ice cream over layer. Put
remaining mixture over ice cream. Freeze. When serving, cook Danish dessert
and pour over each square.
1 6 0
Homemade Vanilla-Lemon Ice Cream
This is the best ice cream I’ve ever had, and is from
my Grandma Ward.
2 quarts whole milk
4 eggs
3 1/2 cups sugar
1/2 teaspoon salt
1 scant cup flour (almost to the top of the measuring cup)
1 quart half-and-half
2 tablespoons vanilla
1 tablespoon lemon extract
Heat whole milk until scalded (just beginning to boil). Whip together eggs and
sugar; beat until light and fluffy. Add salt. Beat in flour. Add scalded milk to
mixture slowly. Let mixture cool in refrigerator. When cool, add half-and-half,
vanilla and lemon extract. Cool in refrigerator. Freeze in ice cream
maker/freezer, following directions from the manufacturer. Enjoy.
Makes 2 quarts
Caramel Sauce
K Y M F O W E R S
1 1/2 cups sugar

1 cup light Karo syrup
1 cup butter
1/4 teaspoon salt
1 cup cream
1/2 can sweetened milk
Stir sugar, karo syrup, butter and salt over medium heat until butterscotch in
color. While still boiling, drizzle cream into sauce. Add vanilla and sweetened
milk. Awesome over banana splits!
1 6 1
Ice Cream Toppings
N I S H A B A U R
F O R C O C O A S Y R U P
1 1/2 cups sugar
1 cup cocoa
Dash salt
1 cup milk
2 teaspoons vanilla
Mix all ingredients together and boil 3 minutes.
F O R P R A L I N E S ‘ N C R E A M
1/2 cup brown sugar
1/2 cup light corn syrup
1/4 cup margarine
1 teaspoon vanilla
Boil brown sugar, corn syrup and margarine. Add pecans and vanilla.
F O R P E A N U T B U T T E R T O P P I N G
1 cup brown sugar
Pinch salt
1 cup peanut butter
Boil all but peanut butter and milk. Add peanut butter and mix until smooth.
Add evaporated milk.
1 6 2
Frozen Fresh Peach Mix
C A T H Y B E L L
Use fresh peaches! Can be used to make smoothies

or poured over ice cream. Use in any recipe that
calls for fresh or frozen peaches.
1 (12-ounce) can frozen orange juice concentrate
4 to 6 cups sugar
Fresh firm peaches, peeled and sliced (blanch to make peeling easier)
Mix orange juice according to directions. Add other ingredients in a super

large bowl. Stir to dissolve sugar. Add peaches until bowl is full. Spoon into
freezer bags or containers. Freeze
1 6 3
Main Dishes
“And this is the blessing which was been bestowed
upon us, that we have been made instruments in
the hands of God to bring about this great work.”
A L M A 2 6 : 3
1 6 4
Egg Rolls
1 pound hamburger or leftover meat

2 cups celery, finely chopped
10 medium mushrooms, finely chopped
2 cups green onions, finely chopped
1/2 pound fresh bean sprouts, finely chopped
1 small can water chestnuts, finely chopped
1 teaspoon sugar
1 teaspoon salt
1 package egg roll skins
Stir fry each separately. Onions & bean sprouts, 1 minute. Celery & water
chestnuts, 1 minute. Mushrooms, 3 minutes. Put in colander and drain. Fold in
skins and seal edges. Fry in oil.
Egg Rolls
3 cups celery
2 cans bamboo shoots
2 cans water chestnuts
1 large onion
1 teaspoon sugar
1 teaspoon accent
3 tablespoons oil
2 teaspoons salt
Dash pepper
1 to 2 cups cooked pork
Chop everything small and mix. Put in egg roll shells and fry quickly in oil.
1 6 5
Southwest Egg Rolls
Serve with dipping sauce—1 cup ranch or bleu

cheese dressing plus 1/2 cup water. Combine and
serve as dip for egg rolls. We prefer plain soy sauce.
1 to 2 packages uncooked flour tortillas (thinner than regular tortillas)
1 can black beans
1/2 pound cooked cubed chicken
1 cup grated carrots
1 green onion sliced
1/2 cup corn (optional)
1 clove garlic
2 tablespoons soy sauce
1 tablespoon sesame oil (optional)
Fresh cilantro
Combine all ingredients (black beans through soy sauce) in skillet; heat
through. Meanwhile, heat oil in a saucepan or deep fryer to cook egg rolls.
Place about 1/3 cup of chicken/bean mixture in center of tortilla. Top with
grated cheese. Fold two ends in. Next, roll tortilla like an egg roll, securing with
a toothpick during frying. Place in HOT oil, cooking several egg rolls at a time
until golden brown (about 2 to 3 minutes).
Oatmeal Meatloaf
1 1/2 pounds ground beef

1 cup milk
1 package onion soup mix
1 egg
1 cup quick oats
1/2 cup BBQ sauce
Mix everything together except BBQ sauce. Spread in 8x8 pan. Pour BBQ sauce
over the top. Bake at 350° for 1 hour.
1 6 6
Best Meatloaf Ever
1 pound ground hamburger
1 sleeve saltine crackers, crushed
1 small chopped onion (or 1/4 cup dried onions)
1/2 cup chopped green pepper (optional)
1 egg, lightly beaten
1/2 cup milk
Dash of pepper
Combine ingredients in a bowl by hand until crackers, onions and peppers are
mixed in well with the hamburger. Put in large bread pan or small casserole
dish. Spread Piquant sauce evenly on top. Bake at 350° for 50 to 60 minutes.
P I Q U A N T S A U C E F O R M E A T L O A F
1/3 cup ketchup
3 tablespoons brown sugar
1 teaspoon dry mustard
1/4 teaspoon nutmeg
Combine ingredients in a bowl. Spread evenly over raw meatloaf prior to

cooking.
Lil’ Cheddar Meatloaves

1 egg
3/4 cup milk
1 cup cheddar cheese, shredded
1/2 cup quick cooking oats
1 teaspoon salt
1 pounds lean ground beef
2/3 cup ketchup
1 1/2 teaspoons prepared mustard
In a bowl, beat egg and milk. Stir in cheese, oats, onion and salt. Add beef; mix
well. Shape into 8 loaves. Place in greased 9x13 pan. Combine ketchup, brown
sugar and mustard. Spoon over loaves. Bake at 350° for 45 minutes or until
meat is no longer pink or meat thermometer reads 160°, uncovered.
1 6 7
Lime-and-Honey Glazed Salmon with
Warm Black Beans & Corn Salad
H O L L Y L O W E L L
4 tablespoons extra-virgin olive oil

1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
Salt & fresh-ground pepper
Juice of 2 limes
3 tablespoons honey
1 teaspoon chili powder
4 (6-ounce) salmon fillets
1 red bell pepper, cored, seeded and chopped
1 (10-ounce) box frozen corn kernels, defrosted
1/2 cup chicken stock or broth
1 (15-ounce) can black beans, rinsed and drained
2 to 3 tablespoons fresh cilantro leaves, chopped
6 cups baby spinach
Preheat a skillet over medium heat with 2 tablespoons olive oil (twice around
the pan). Add onions, garlic, red pepper flakes, cumin, salt and pepper. Cook
3 minutes stirring occasionally.
While the onions are cooking, preheat a medium nonstick skillet over medium-
high heat with remaining 2 tablespoons olive oil. In a shallow dish, combine the
juice of 1 lime, honey, chili powder, salt and pepper. Add salmon fillets to the
lime-honey mixture and toss to coat thoroughly. Add seasoned salmon to the
hot skillet and cook until just cooked through, about 3 to 4 minutes on each
side.
To the cooked onions, add bell peppers and corn kernels; cook for 1 minute.
Add chicken stock and continue to cook for another 2 minutes. Add black
beans and cook until beans are just heated through. Remove skillet from heat
and add juice of second lime, cilantro and spinach. Toss to wilt spinach, then
taste and adjust seasoning. Serve lime-and-honey-glazed salmon on top of
warm black beans and corn salad.
Makes 4 servings
1 6 8
Mushroom Spinach Pizza
Yum! Yum! Yum!

F O R S A U C E ( A B I G M U S H Y S A U C E )
1 cup Contadina pizza sauce
4 ounces mushrooms, chopped (about 1 cup)
1/4 cup Parmesan cheese
1 bag fresh spinach, chopped (or frozen spinach, drained)
F O R T O P P I N G S
Mozzarella cheese
Cashews
Roma tomatoes, thinly sliced
Parmesan cheese
Salt and pepper
Spread sauce on your favorite pizza dough. Add toppings.
Upside-Down Pizza
1 pound pork sausage

1/2 cup chopped onions
2 tablespoons flour
1 (16-ounce) can diced drained tomatoes
1 teaspoon oregano
1/2 teaspoon basil
1/8 teaspoon pepper
1 can refrigerator biscuits
1 cup mozzarella cheese
Brown and drain sausage and onions. Add remaining ingredients except
biscuits and cheese. Heat until mixture is hot and bubbly. Let simmer while
cutting refrigerator biscuits into fourths. Place hot mixture into baking dish.
Place the biscuit “fourths” on top, then sprinkle with mozzarella cheese. Bake at
350° until brown, about 15 minutes.
1 6 9
Basic Meatballs
A N G I E M C R E A K E N & V I C K I C H R I S T E N S E N
You can cook these meatballs ahead and then

freeze by placing them on a baking sheet. When
hard, remove and store in a freezer bag.
2 pounds hamburger
1 cup beef broth
1 cup unseasoned bread crumbs
3/4 cup Parmesan cheese, finely grated
1/2 cup whole milk
1/2 cup low-sodium beef broth
1/2 cup chopped fresh parsley
3 eggs, beaten
2 tablespoons dried oregano
1 tablespoon minced garlic
1 tablespoon salt
1 tablespoon pepper
2 teaspoons dried basil
1/2 teaspoon crushed red pepper flakes (optional)
Pinch nutmeg
Heat oven to 450°. In a large mixing bowl, stir together all ingredients except
hamburger and beef broth. Add hamburger. Mix together thoroughly. Coat a
baking sheet or shallow roasting pan with non-stick cooking spray. Using an ice
cream scoop, melon scoop or two spoons, shape mixture into balls, about 2
inches in diameter. Place meatballs on the pan so they are not touching or
crowded together. Cover bottom of the pan with beef broth. Bake 25 minutes
or until meatballs are cooked through. Reserve pan juices for tomato sauce
(see recipe for Fresh Tomato Sauce).
Makes about 30 meatballs (1 1/2 ounces each)
1 7 0
Fresh Tomato Sauce
A N G I E M C R E A K E N & V I C K I C H R I S T E N S E N
Great with the Basic Meatball recipe! You can cook

this while the meatballs are cooking.
1/4 cup olive oil
1/2 cup yellow onion, diced
2 teaspoons garlic, minced
3 (14 1/2-ounce) cans whole tomatoes, crushed
1/2 cup reserved meatball pan drippings
1/2 cup minced fresh parsley
1 tablespoon sugar
1/2 teaspoon fresh red pepper flakes (optional)
Salt to taste
1 pound pasta
1/4 cup fresh basil
Parmesan cheese
In a large saucepan, sauté onion in olive oil over medium heat until
translucent, about 4 minutes. Stir in garlic. Cook just until you can smell it, about
30 seconds. Add tomatoes, pan drippings, parsley, sugar, red pepper flakes
and salt; simmer 15 minutes. Cook pasta according to directions; drain. Stir
sauce in cooked pasta; toss well to coat. Before serving, add fresh basil, cut
into strips. Garnish pasta and meatballs with grated Parmesan cheese.
Serves 4 to 6
Tomato Baste Roast

1 rump roast
1 can beef broth, low sodium
1 large can tomato soup
1 package Lipton onion soup mix
1 package peppered gravy mix
Place roast and broth in a crock pot. Mix remaining ingredients in a bowl pour
over the roast. Cook for 8 hours on low. For gravy, add cornstarch to thicken.
Serve with mashed potatoes.
1 7 1
Mexican Chili Pie
3/4 bag nacho-flavored tortilla chips, crushed

1 (15-ounce) can chili with beans
1 pound ground beef, cooked with taco seasoning
1 (4-ounce) can diced green chili peppers, drained
3/4 cup sliced olives
1/4 cup sliced green onions
1/2 carton sour cream
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese (optional)
1 small can sliced mushrooms
Sprinkle crushed chips to cover the bottom of a 9x13 baking dish. Spread taco
meat over chips. Mix chili beans, peppers, onions and 1/2 of the olives
together. Spread over meat. Spread sour cream next. Top with cheeses,
mushrooms and remaining olives and chips. Cover with foil and bake at 375°for
15 minutes. Uncover and bake 20 minutes longer or until heated through. Serve
with shredded lettuce, chopped tomato and guacamole.
Hamburger Pie

1 pound ground beef
1 egg, slightly beaten
1/4 cup fine bread crumbs
2 tablespoons parsley, chopped
1/4 teaspoon salt
Dash pepper
2 cups mashed potatoes
1/4 cup cheese, shredded
Mix 1/2 of soup, beef, onion, egg, bread crumbs, parsley and salt. Press into 9-
inch pie plate. Bake at 350° for 25 minutes. Frost with potatoes. Top with
remaining soup and cheese. Bake another 10 minutes.
1 7 2
15-Minute Cheesy Chili-n-Rice Skillet
1 (15-ounce) can chili with beans

1 (14 1/2-ounce) can diced tomatoes, undrained
1 cup water
2 cups instant rice, uncooked
1/2 pound (8 ounces) Velveeta cheese spread, cut up
In a large skillet, bring chili, tomatoes and water to a boil. Add rice and
cheese; stir. Cover. Remove from heat. Let stand 5 minutes. Stir until cheese
spread is melted.
Makes 4 servings
Really Good Pinto Bean Pie

K A T H Y R O B B I N S
This would be a good food storage user-upper!

1/2 cup granulated sugar
1 cup brown sugar, packed
2 eggs, beaten
1 heaping cup pinto beans, cooked and mashed
1 9-inch pie shell, unbaked
Whipped topping or ice cream
Beat sugar, brown sugar, eggs and butter until creamy. Add pinto beans;
blend well. Pour into unbaked pie shell and bake at 375° for 20 minutes.
Reduce heat to 350° and bake an additional 25 minutes or until a knife inserted
in center comes out clean. Serve with whipped topping or ice cream
You may want to call it Mock Pecan Pie to make it sound more appetizing. It
really is a delicious pie.
1 7 3
Beefy Beef Bundles
1 pound hamburger
1 onion
1 can chopped olives
1 cup cheese, grated
1 can biscuits
Butter
Chips, crushed
Brown hamburger with onion (or to taste). Mix in taco seasoning, cream
cheese, olives and cheese. Roll out biscuits. Put cooked hamburger mixture on
rolled out biscuits. Roll up. Roll in butter and crushed chips. Bake at 350 until
brown.
Hungry Jack Beef & Bean Dish

1 1/2 pounds ground beef

1/4 cup chopped onion
1 cup barbecue sauce
1 (16-ounce) can baked-style beans
1 (10-ounce) can Hungry Jack refrigerated flaky biscuits
1/2 cup cheddar cheese, shredded
Heat oven to 375. In skillet, brown hamburger and onion; drain. Stir in barbecue
sauce, brown sugar and beans; heat until bubbly. Pour into 2 1/2-quart
casserole dish. Separate dough into 10 biscuits, cut each biscuit in half
crosswise. Place biscuits cut-side-down over hot meat mixture in spoke fashion
around edge of casserole. Sprinkle cheese over biscuits. Bake at 375 for 22 to
27 minutes or until biscuits are golden brown.
Serves 6
1 7 4
Beef Taco Skillet
1 pound ground beef

1 (10 3/4-ounce) can tomato soup
1 cup chunky salsa
1/2 cup water
8 flour or corn tortillas (6”), cut into 1-inch pieces
1 cup shredded cheddar cheese
Cook beef in skillet until browned. Pour off fat. Add soup, salsa, water, tortillas
and half the cheese. Heat to a boil. Cover and cook over low heat 5 minutes
or until hot. Top with remaining cheese.
Sweet Pork Burritos

3 to 4 pounds pork
1 cup brown sugar
1 bottle red taco sauce
1 tablespoon cumin (mild)
1 can Coke
Cover and cook pork in a crock pot all day (with small amount of water). Pour
off liquid and shred. Mix all other ingredients and pour over pork. Cook on low.
Serve in tortillas with rice, black beans and cheese.
Costa Vida Sweet Pork

3 to 4 pounds Pork Loin Roast

1 cup Pace salsa
1 cup brown sugar
Mix salsa and brown sugar together; pour over pork roast. Cook in crockpot on
low for 8 hours, then shred pork and cook 1 hour longer. Serve with rice and
beans in a tortilla, or serve with romaine lettuce, Parmesan cheese, avocado
and tortilla chips as a salad.
1 7 5
Barbecue Turkey
1 onion, chopped
1/2 cup celery, chopped
2 tablespoons oil
1 cup catsup
3 tablespoons Worcestershire sauce
1/2 teaspoon mustard
1/2 cup water
Salt
Cayenne pepper
Brown onion and celery in butter. Add remaining ingredients. Simmer for 30
minutes. Layer meat and sauce. Bake at 350° for 1 hour.
Bar-B-Que Ribs
M E L A N I E B U T L E R
2 onions, sliced
1/2 teaspoon chili powder
3/4 cup ketchup
3/4 cup water
1 teaspoon pepper
1/2 paprika
4 pounds country-style ribs
Onions, sliced
Cover ribs with sauce, then top with sliced onions. Cover and cook at 350° for 1
1/2 hours. Remove foil last 1/2 hour.
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Barbecue Shrimp
2 pounds shrimp, peeled

1 cup olive oil
1 teaspoon salt
2 cloves garlic, minced
1/4 cup chili sauce
1/2 teaspoon Tabasco sauce
1 teaspoon basil
Turkey Parmigiana
2 egg whites
1 tablespoon water
1/2 cup seasoned bread crumbs
2 tablespoon Parmesan cheese, grated
1 pound turkey breast steaks
1 cup Italian sauce
Heat oven to 400°. In a shallow bowl, beat egg whites with water. In another
shallow bowl, combine bread crumbs and Parmesan cheese. Dip turkey into
egg mixture, then into bread crumbs mixture. Arrange on a greased 10 x 15
jelly roll pan. Bake for 4 to 5 minutes. Pour Italian sauce evenly over turkey. Top
with mozzarella cheese. Bake 4 to 5 minutes until sauce is heated and cheese
is melted. To serve, arrange turkey over spinach fettuccini or egg noodles, if
desired.
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Flank Steak
1 1/2 pound flank steak
M A R I N A D E
1/4 cup low sodium soy sauce
1 teaspoon garlic powder
3 tablespoon honey
1/2 teaspoon ginger
6 green onions, finely chopped
Tenderize meat and combine with marinade. Refrigerate at least 4 hours. Slice
in strips and grill.
Sugar Ham
2 cups honey
1/3 cup vinegar
2 cups brown sugar
2 teaspoons nutmeg
2 teaspoons cloves
Combine all ingredients. Cover in foil with a little water in bottom of pan. Bake
at 350° for 1 hour. After an hour, remove tin foil and baste every 15 minutes for
90 minutes.
1 7 8
Best Crab Cakes
1/4 cup light mayonnaise

1 teaspoon grated lemon peel
1/4 teaspoon salt
Pinch ground red pepper (cayenne)
1 pound lump crabmeat
10 saltine crackers, crushed to coarse crumbs (1/2 cup)
In a medium bowl, stir mayonnaise, lemon peel, dry mustard, salt and red
pepper until blended. Pick through crabmeat to remove pieces of shell; avoid
breaking up meat. Gently stir crabmeat and cracker crumbs into mayonnaise
mixture. Scoop crab mixture by scant 1/2 cup into 8 mounds on cookie sheet
lined with waxed paper. Shape each into 3” round. Cover and refrigerate 30
minutes to 2 hours. In a skillet, melt butter until it begins to brown. Add crab
cakes to skillet and cook 6 to 8 minutes or until heated through and golden on
both sides, turning once. Serve with lemon wedges and Tartar Sauce.
F O R T A R T A R S A U C E
1/3 cup light mayonnaise
1 tablespoon capers, chopped
3 tablespoons dill pickle, chopped
1 tablespoon fresh lemon juice
2 tablespoons chopped chives
1 tablespoon fresh parsley, chopped
Pork Loin Roast

J E N C A R R O L L
Pepper
Salt
Paprika
Sugar
Combine equal parts of each ingredient (such as 1/4 cup each). Rub on meat.
Cook in a Dutch oven in regular oven at 500° for 20 minutes (or 220° for
forever). At the end, maybe add water.
1 7 9
Roast Beef Swirl Witches
1/2 pound thinly sliced roast beef

1/4 cup Kikkoman teriyaki marinade sauce
1 cup shredded havarti cheese with dill
1/2 cup green onions, minced
6 flour tortillas
1 1/2 cups lettuce
1 tablespoon vegetable oil
Spread roast beef in pie plate. Pour teriyaki sauce over; marinate a few
minutes. Drain excess teriyaki sauce. In each tortilla, put equal beef, lettuce,
onion and cheese. Roll up tortillas. Insert toothpick to hold. Place rolls in pan,
seam-side down. Paste oil on top. Bake at 400° for 10 minutes or until top is
golden brown.
Navajo Tacos
The Navajo prefer the beans to be juicy so the sauce

will soak into the fry bread. Using a pressure cooker
or broken beans will thicken the sauce, according to
preference.
1 pound pinto beans
1 pound hamburger
1 medium onion, chopped
Cook pinto beans 3 to 3 1/2 hours. Remove shards and broken beans. Pour in
saucepan. Add water to twice the depth of the beans (if bean layer is 1 inch
deep, add water until 2 inches deep). Brown hamburger. Stir in onion. Season
with salt & pepper.
1 8 0
Caribbean Tacos
Chicken breasts, frozen

4 tablespoons honey
3 tablespoons fresh lime juice
1 tablespoon oil
2 teaspoons chili powder (or less)
1 to 1 1/2 pounds shredded and cooked chicken
Put frozen chicken breasts in a crock pot drizzled with olive oil, salt and pepper.
Cook on high for a couple of hours, then shred chicken. Mix honey, lime juice,
oil and spices. Toss in the chicken.
T O P P I N G S
Green cabbage, shredded
Fresh cilantro
Salsa
Fresh mango, diced
Flour tortilla
Burk’s Chili Verde

3 (15-ounce) cans Stokes green chili sauce with pork

1 (10-ounce) can Rotel original diced tomatoes and chili peppers
2 (10-ounce) cans Rotel mild diced tomatoes and chili peppers
1 1/2 teaspoons minced garlic
Onion salt
4 pounds pork sirloin chops
Brown diced pork in oil with minced garlic and onion powder. Simmer pork and
Rotel for 10 to 15 minutes. Add Stokes and simmer 1 1/2 hours, uncovered.
1 8 1
Pasta
“For every one that asketh receiveth;
and he that seeketh findeth;
and to him that knocketh it shall be opened.”
M A T T H E W 6 : 8
1 8 2
Baked Spaghetti
1 cup onion, chopped

1 cup green pepper, chopped
1 pound ground beef, browned and drained (optional)
1 tablespoon butter
1 (28-ounce) can tomatoes with liquid, cut up
1 (4-ounce) can mushroom stems and pieces, drained
1 (2 1/4-ounce) can sliced ripe olives, drained
2 teaspoons dried oregano
1 (12-ounce) package spaghetti, cooked and drained
2 cups cheddar cheese, shredded (8 ounces)
1 (10 3/4-ounce) can Cream of Mushroom soup, undiluted
1/4 cup water
1/4 cup Parmesan cheese, grated
Sauté onion, green pepper and butter in a large skillet. Add tomatoes,
mushrooms, olives and oregano. Add ground beef, if desired. Simmer
uncovered for 10 minutes. Place half of the cooked spaghetti in a greased
9x13 baking dish. Top with half of the vegetable mixture, sprinkle with 1 cup
cheddar cheese. Repeat layers. Mix the soup and water until smooth. Pour
over casserole. Sprinkle with Parmesan cheese. Bake uncovered at 350° for 30
to 35 minutes or until heated through.
Sour Cream Noodles

1 package Lipton noodle soup

1/2 package egg noodles (cooked)
1/2 pint sour cream
1 cup chives, chopped
Prepare soup as directed on package. Stir in noodles. Add sour cream and
chives. Salt and pepper, to taste. Cover. Bake 30 minutes.
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Lasagna
2 pounds lasagna
2 pounds hamburger
1 can mushrooms
Onion (to taste)
3 cans tomato sauce
1 can tomato paste
2 cans tomato soup
1/3 teaspoon oregano
1/2 teaspoon garlic salt (to taste)
28 ounces mozzarella cheese
In a large fry pan, brown hamburger, mushrooms, onion, salt and pepper. Add
all sauces, soups and 2 cups water. Add oregano and garlic salt. Simmer 2
hours or longer. Cook noodles as directed on package. Layer one row of
noodles into a 9x13 baking dish. Layer sauce, layer noodles, more sauce and
then cheeses. Continue to build rows until gone. Bake at 350° until done.
Bisquick Impossible Lasagna Pie

1/2 cup creamed cottage cheese

1 pound ground beef
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 cup tomato paste (6 ounces)
1 cup milk
2 eggs
1/2 cup Bisquick baking mix
Spread cottage cheese in greased 9” pie plate. Cook ground beef; drain. Stir
in 1/2 cup of the mozzarella cheese, salt, oregano and tomato paste; spoon
over cottage cheese. Stir milk, eggs and baking mix with fork until blended.
Pour into plate. Bake 30 to 35 minutes or until knife inserted in center comes out
clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes or until melted.
Serves 8
1 8 4
Mexican Lasagna
1 pound lean ground beef

1 (16-ounce) can refried beans
2 teaspoons dried oregano
3/4 teaspoons garlic powder
12 lasagna noodles, uncooked
2 1/2 cups water
2 1/2 cups salsa
2 cups sour cream
3/4 cup finely sliced green onions
1 (2.2-ounce) can sliced black olives
1 cup (4-ounces) shredded Monterey cheese
Combine beef, beans, oregano, cumin and garlic powder. Place 4 uncooked
noodles in the bottom of a 9x13 baking pan. Spread half the beef mixture over
the noodles. Top with 4 more noodles and remaining beef mixture. Cover with
remaining noodles. Combine water and salsa. Pour over all. Cover tightly with
foil; bake at 350° for 1 1/2 hours or until noodles are tender. Combine sour
cream, onions and olives. Spoon over casserole; top with cheese. Bake until
cheese is melted, uncovered, about 5 minutes.
Makes 12 servings
Fettuccine Alfredo
1 cube butter
1 pint heavy whipping cream
1 cup Parmesan cheese
2 teaspoons garlic salt (to taste)
Melt butter and cream cheese together in pan on range. Beat in whipping
cream. Add garlic salt. Heat until hot. Add Parmesan cheese.
Pour over cooked fettuccini. Serve with chicken or broccoli.
1 8 5
Grown-Up Mac & Cheese
12 ounces thick-sliced bacon

1 pound small pasta (cavatappi or macaroni)
1 quart whole milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup flour
12 ounces Gruyere cheese, grated
8 ounces extra-sharp cheddar cheese, grated
6 ounces blue cheese, such as Roquefort, crumbled
1 tablespoon salt
1/2 teaspoon nutmeg
1/2 teaspoon black pepper
5 slices white sandwich bread, crusts removed
1/4 cup fresh basil leaves, chopped
Preheat oven to 400°. Place bacon on a sheet pan. Bake 15 to 20 minutes until
crisp. Crumble; set aside. Reduce oven to 375°. Adjust baking racks to
accommodate 2 sheet pans. Meanwhile, drizzle oil into a large pot of boiling
salted water. Add pasta and cook according to package directions; drain
well. Heat milk in a saucepan, but do not boil. Melt 6 tablespoons butter in a
large (4-quart) pot. Whisk in flour. Cook over low heat 2 minutes, whisking
constantly. Whisk in hot milk to form a thick and creamy white sauce. Cook,
stirring, 2 minutes more. Remove from heat. Add Gruyere, cheddar, Roquefort,
salt, nutmeg and pepper. Combine sauce with cooked pasta and bacon; stir
until thoroughly combined. Place 6 individual gratin dishes on 2 sheet pans.
Spoon pasta into gratin dishes (or use 1 3-quart baking dish). Cube bread.
Process in a food processor until coarse crumbs. Melt remaining 2 tablespoons
of butter and add to crumbs with chopped basil. Pulse machine just to
combine. Sprinkle bread crumbs over pasta. Bake until sauce is bubbly and
bread crumbs are golden, 35 to 40 minutes.
1 8 6
Classic Stroganoff
1 tablespoon butter or margarine

3/4 pound boneless beef sirloin (or flank steak, cut into thin strips)
1 teaspoon beef bouillon (1 cube) dissolved in 2/3 cup hot water
3/4 cup milk
1 1/2 tablespoons flour
1 1/2 tablespoons Worcestershire sauce
1 1/2 cups (2 4-ounce cans) mushrooms, drained
7 1/2 cup wide egg noodles, uncooked
1 cup light sour cream
In large skillet, saute onion in butter for 5 minutes. Add beef; cook until just
done. Stir together bouillon, milk, flour and Worcestershire sauce; add to skillet
with mushrooms. Heat to boiling; reduce heat to low. Cook noodles according
to package; drain. Stir sour cream into beef mixture; spoon over hot noodles.
Sprinkle with parsley, if desired.
Serves 9
Chicken Tetrazzini
1/2 cup butter

1 (4-ounce) can sliced mushrooms
4 ounces cooked spaghetti
2 cups cooked chicken
1 cup sour cream
Parmesan cheese
Bread crumbs
Melt butter. Add soups and mushrooms. Remove from heat. Add spaghetti,
chicken and sour cream. Put in greased 9x13 pan. Sprinkle Parmesan cheese
and bread crumbs on top. Bake at 350° for 30 to 35 minutes.
1 8 7
Southwestern Chicken Pasta
This is a crowd favorite!

1 package boneless chicken breast, diced (3 to 4 small breasts)
2 (12-ounce) bags penne pasta
4 cups water
1 pound Velveeta cheese
2 (8-ounce) cans diced tomatoes and green chilies (they are mixed)
1 big scoop sour cream
Fresh parsley to garnish
Brown chicken in a skillet, about 3 to 4 minutes. Add noodles and water to the
chicken; cook until water evaporates and noodles are soft. You may need to
add a little more water. Stir while noodles and chicken cook. If there is extra
water in the pan after the noodles are done cooking, drain. Cut Velveeta
cheese into chunks; melt over noodles and chicken. Remove from heat. Add
diced tomatoes and sour cream. Sprinkle with parsley. Enjoy!
Cajun Chicken Pasta

1 pound linguini
4 chicken breasts, sliced
2 1/2 tablespoons Cajun seasoning
1/2 cup butter
2 green peppers, sliced
1 red pepper, sliced
4 green onions, chopped
4 1/2 cups heavy cream
1 teaspoon basil
1 teaspoon lemon pepper
1 teaspoon salt
1 1/2 cups Parmesan cheese, grated
Sauté chicken in butter. Add peppers and onions. Cook until tender. Stir in
cream. Add spices. Add cooked linguini. Top with Parmesan cheese.
1 8 8
Cajun Chicken Pasta
4 ounces linguine pasta

2 chicken breasts, cut into thin strips
2 teaspoons Cajun seasoning
1 green bell pepper, chopped
1/2 red bell pepper, chopped
1 green onion, chopped
1 1/2 cups heavy cream
1/4 teaspoon basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon pepper
Parmesan cheese, grated
Boil pasta as directed. Meanwhile, place chicken and Cajun seasoning in a

bowl, toss to coat. In a large skillet over medium heat, sauté chicken in butter
until no longer pink and juices run clear, about 5 to 7 minutes. Add bell peppers
and onions; cook 2 to 3 minutes. Reduce heat and stir in heavy cream. Season
with basil, lemon pepper, salt, garlic powder and pepper; heat through. In a
large bowl, toss linguine with chicken and sauce. Top with Parmesan cheese.
Chicken Pasta Salad

8 cups chicken, diced

4 cups celery, diced
4 cups red grapes, sliced
4 cups apples, chopped
2 cups crushed pineapple (drained)
2 cups mayonnaise
2 cups coleslaw dressing
1 (24-ounce) bag pasta shells, cooked
Cashews to sprinkle on top
Cook chicken and pasta. Let cool. Mix everything together. Yummy!
1 8 9
Chicken Pasta Salad
1 box bow-tie pasta

1/2 package tri-color spiral pasta
Cook both and drain.
4 to 5 large chicken breasts, boiled and cubed

1/2 to 1 cup celery, diced
2 to 3 green onions, chopped
1 to 2 cups red grapes, sliced
1 package cranberry raisins
1 large (or 2 small) cans Mandarin oranges
1 large can pineapple tidbits
1 can sliced water chestnuts (optional)
1 large package cashews
1 (16-ounce) jar Kraft Cole Slaw dressing
1 cup mayonnaise
Drain Mandarin oranges, pineapple tidbits and water chestnuts. Mix all
ingredients together. Add cashews just before serving.
1 9 0
1 9 1
Play Dough
“And he took their little children, one by one, and
blessed them, and prayed unto the Father for
them.”
3 N E P H I 1 7 : 2 1
1 9 2
Kool-Aid Play Dough
C A T H Y B E L L
1 1/4 cups flour

1/4 cup salt
1 1/2 tablespoons oil
1 package Kool-Aid (unsweetened)
1 cup boiling water
Mix all together and store in a zipper bag or airtight container.
Peanut Butter Play Dough

Add raisins to make a face, or stir in chow mein

noodles and make a birds nest! Or stir in Cheerios
or chocolate chips just for fun. Eat and enjoy.
1 cup peanut butter
2/3 to 1 cup nonfat dry milk
2 tablespoons honey
Mix ingredients. Add enough powdered milk to make play dough dry enough
to handle. Shape into balls.
Play Dough (not salty)

N I S H A B A U R
2 1/2 cups flour

1/2 cup salt
1 tablespoon alum
2 tablespoons oil
2 cups boiling H2O
Mix flour, salt and alum together. Add oil to boiling water and pour over dry
mixture. Knead together. When dough is warm/cool have kids knead in desired
color.
1 9 3
Best Play Dough Ever
Kids love to knead the food coloring in after it has

been cooked. It is a little messier, but oh so fun! If
you add food coloring before you cook it, the color
will be uniform. If you add it after, it will be marbled.
1 cup flour
1/2 cup salt
1 cup water
1 teaspoon oil
2 teaspoons cream of tartar
Food Coloring
Stir all together & cook on stove over medium heat until as you like. Store in
airtight container or plastic bag.
1 9 4
1 9 5
Pies
“Behold the handmaid of the Lord; be it unto me
according to thy word.”
L U K E 1 : 3 8
1 9 6
Apple Pie
The pie crust makes two single crusts for two pies or
a top and bottom crust for one pie.
F O R P I E C R U S T
1 cup shortening
2 cups sifted flour, spooned and leveled
1 teaspoon salt
1/4 cup cold water
Mix together shortening, flour and salt in a bowl with a fork. Add water. Mix until
just moistened. Roll out half the dough onto a floured surface into a circle
shape. Transfer to a pie plate (I fold it into fourths and then transfer, then
unfold). Roll out the second half and let it wait until ready to top the pie filling in
the plate with the first half in it. Prick the pie crust with a fork, then bake at 350°
for 10 minutes. Let cool before adding filling.
F O R A P P L E P I E
6 apples
1/4 cup flour
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Butter
Peel, core and slice thinly apples (enough apples to fill the pie plate
generously). Arrange one layer of apple slices in the pie shell and then sprinkle
generously a mixture of flour, sugar, cinnamon and nutmeg. Repeat layering of
apples and flour/sugar mixture until the pie shell is mounded up full. Dot with
butter slices. Top with the other half of the pie crust dough. Cut slits in the
dough with a knife, pinch the edges to look pretty. Sprinkle the top with sugar.
Bake at 400° for 1 hour, or check and turn down to 350°.
1 9 7
No-Crust Coconut Pie
2 cups milk
1 cup sugar
4 eggs
1/2 cup flour
6 tablespoons butter or margarine
1 teaspoon vanilla
1/2 teaspoon salt
1 cup coconut
In a blender, combine milk, sugar, eggs, flour, butter, vanilla and salt. Cover
and blend 10 seconds. Scrapes sides. Blend for another 10 seconds. Add
coconut; blend 2 seconds. Pour into a greased pie plate. Bake at 350° for 50 to
55 minutes or until knife inserted near the center comes out clean. Serve warm.
Coconut Praline Dream Pie

1/2 cup chopped pecans, walnuts or almonds

1/3 cup butter
1/3 cup brown sugar
1 baked pastry shell, cooled
2 envelopes Dream Whip
2 3/4 cups cold milk
1 teaspoon vanilla
2 packages (4 serving size) instant JELL-O vanilla pudding
1 1/3 cups coconut
Heat pecans, butter and brown sugar in small saucepan until butter and sugar
are melted and mixture comes to a boil. Boil exactly 30 seconds. Spread on
bottom of pastry shell. Cool. Beat Dream Whip, 1 cup milk and vanilla in large
bowl with electric mixer on high speed about 6 minutes or until topping
thickens and forms peaks. Add remaining 1 3/4 cups milk and pudding mix;
blend on low speed. Beat on high speed 2 minutes scraping bowl occasionally.
Stir in 1 cup of the coconut. Spoon into pastry shell. Refrigerate at least 4 hours
or until set. Garnish with remaining 1/3 cup coconut.
Makes 8 servings
1 9 8
Million Dollar Pie
1 large can pineapple, drained

1 can Eagle brand milk
1/4 cup lemon juice
1 cup chopped walnuts
1 cup coconut
1 9-inch graham cracker pie crust
Mix all ingredients well. Pour into 9-inch graham crust. Cover and refrigerate
overnight.
Lemon Meringue Pie

F O R C R U S T
4 egg whites
1/2 teaspoon cream of tartar
1 cup sugar
Beat egg whites. Add cream of tartar. When it starts getting stiff, gradually add
sugar until very stiff. Put in 2 well greased pie tins. Shape like a pie crust. Bake at
350° for 20 minutes (or at 275° for 40 minutes). Cool
F O R F I L L I N G
6 egg yolks
3/4 cup sugar
Juice and rind of 2 lemons
1 1/2 pints whipping cream
Beat egg yolks. Add sugar; beat until stiff. Add lemon juice and rind. Cook in
double boiler until thick, stirring constantly. Cool and fold in whipping cream.
Pour into pie shells. Cool and keep in fridge.
1 9 9
Traditional Pumpkin Pie
1 9-inch unbaked pastry shell

1 teaspoon ground cinnamon
1 (14 1/2-ounce) can pumpkin
1/2 teaspoon ground ginger
2 eggs or 4 egg whites
1/2 teaspoon ground nutmeg
1 (14-ounce) can Eagle-brand condensed milk
1/2 teaspoon salt
Heat oven to 425°. In large mixer bow, combine all ingredients except pastry
shell; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven
temperature to 350°. Bake 35 to 40 minutes longer or until knife inserted 1 inch
from edge comes out clean. Cool. Refrigerate leftovers.
Makes 1 9-inch pie
Pumpkin Pie
Favorite Recipe from my mother-in-law, Suzanne

Brooking
1 1/2 cups pumpkin
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon ginger
1/3 teaspoon nutmeg
Dash cloves (1/8 teaspoon)
2 eggs, beaten
Mix together pumpking through cloves. Add milk, eggs and vanilla. Pour into
unbaked pie crust. Sprinkle lightly with sugar and dot with butter. Bake at 450°
for 15 minutes, then 350° for 40 minutes or until knife inserted in center comes
out clean.
2 0 0
Banana Cream Pie Filling
2/3 cup sugar

1/4 cup cornstarch
1/2 teaspoon salt
3 cups milk
4 egg yolks, slightly beaten
1 tablespoon plus 1 teaspoon real vanilla
Whipped cream
Bake pie shell, cool. Stir together sugar, cornstarch and salt in microwave bowl.
Blend milk and egg yolks; gradually stir into sugar mixture. Cook for 2 minutes;
stir. Repeat about 4 times for a total of 8 minutes, or until mixture has boiled 1
minute and is thickened. Add butter and vanilla. Press plastic wrap on top of
mixture; cool. Arrange banana slices on top of baked pie shell. Pour in cooled
filling. Chill pie thoroughly. One hour prior to serving, spread sweetened real
whipped cream (not Cool Whip) on top of filling.
Cream Pie
2 cups milk
1 teaspoon vanilla
1 tablespoon butter
2/3 cup sugar
1/4 teaspoon salt
2 tablespoons flour
1 tablespoon cornstarch
2 beaten egg yolks
Bananas, coconut, small drained pineapple or chocolate baking squares
Put milk, vanilla and butter in a heavy pan to heat.When hot, add sugar, salt,
flour and cornstarch; mix well. Add eggs and stir constantly until it boils. Cool.
Put into cooled pie shell. Can add banans, coconut, pineapple or chocolate
baking squares.
2 0 1
Peach Pie
1/4 cup sugar

1 tablespoon lemon
2 cups peaches, peeled and sliced
Dash of salt
Pie crust
Combine sugar and lemon. Pour over peaches. Let stand for 1 hour. (Should
make 1 cup juice.) Add cornstarch to juice. Cook until thick. Add butter, salt
and almond extract; mix. Add peaches and pour into crust. Cool and serve
with whipped cream.
Éclair Pie
Best if made the night before.

1 box graham crackers
1 (23-ounce) box instant French vanilla pudding
3 1/2 cups milk
Grease pan and line with crackers. Mix pudding and milk. Fold in Cool Whip.
Layer pudding, crackers, pudding, crackers. Top with Frosting.
3/4 cup cocoa
2 tablespoons light corn syrup
1/4 cup oil
6 tablespoons milk
2 teaspoons vanilla
2 0 2
Dirt Pie
N I S H A B A U R
1 package Oreos, crushed

1 stick butter, melted
2 packages instant vanilla pudding
3 cups milk
1 carton Cool Whip
Mix half of Oreo crumbs with 1/2 stick melted butter. Spread on bottom of 9x13
pan. Mix pudding and milk; set aside. Cream together cream cheese, 1/2 cup
melted butter and 1 cup powdered sugar. Stir pudding and cream cheese
mixture with Cool Whip. Spread in pan. Top with remaining crumbs.
Nut Crust
1 cup flour
1/4 cup brown sugar
1 cube butter
1/2 to 3/4 cup walnuts, chopped
Mmix together flour and brown sugar with fork. Melt butter; add to flour mixture.
Add nuts. Press in pie dish. Bake at 350° for 10 minutes or until golden brown.
Pie Crust
1 cup lard
2 1/4 cups flour
1 teaspoon salt
1/4 cup water
1 beaten egg
1 tablespoon vinegar
Cut lard, flour and salt together. Add other ingredients. Refrigerate a while so it
rolls out better. Bake at 350° till brown.
2 0 3
Pie Crust
Favorite recipe from my mother-in-law Suzanne

Brooking.
2 cups flour
1/2 teaspoon salt
1 cup shortening
1/3 cup cold water
Cut together flour, salt and shortening. Add water a little bit at a time. Put
dough on floured surface and roll out. The dough should be easy to work with,
not falling apart. If it falls apart after rolling, it is not moist enough. The secret is
to use the least amount of liquid and still be able to work with it. Also, the least
handling of the dough, the better. Flute edges and add filling.
Flaky Pie Crust

1 egg
Cold water
1 cup shortening
2 1/2 cups flour (mix these two together with a pasty blender)
Mix shortening and flour together with a pastry blender. In a 1/2 cup measuring
cup, slightly whisk egg. Add vinegar. Fill to top of measuring cup with cold
water. Cut into shortening/flour mixture. Roll thinly between two sheets of
waxed paper. Bake at 450° for about 10 minutes.
Makes 2 pie crusts, or 1 bottom and top crust
2 0 4
No-Fail Pie Crust
2 1/2 cups flour

1/2 teaspoon salt
1 cup shortening
1/4 cup cold water
1 egg
Stir together 2 cups flour and salt. Cut in shortening until pea-sized pieces form.
Mix together cold water, egg and vinegar; beat well. Add to flour/shortening
mixture. Roll out dough in remaining 1/2 cup flour. It might be a little moist but
that’s okay—it will be nice and flaky. Bake at 325° until golden brown.
Makes 2 pie crusts for cream pies or 1 fruit pie
Never-Fail Pie Crust

N I S H A B A U R
2 1/2 cups flour

1 teaspoon salt
1 cup shortening
1 egg, beaten
1/4 cup milk or water
Mix flour, salt and shortening together. Mix egg, vinegar and water together.
Add egg mixture to flour mixture and mix well. Cut dough in half and roll out.
Add more liquid if too dry.
Makes 2 crusts
2 0 5
Poultry
“And this is life eternal, that they might know thee
the only true God, and Jesus Christ, whom thou
hast sent.”
J O H N 1 6 : 3
2 0 6
Chicken Divine
K Y M F O W E R S
1 cup mayonnaise
1/2 teaspoon curry
1 tablespoon butter
Broccoli spears (fresh or frozen)
4 to 5 chicken breasts
Cheese, grated
Mix together mayonnaise, soup, curry and butter; set aside. Boil enough
broccoli to cover casserole (if using fresh). If frozen, you don’t need to cook
broccoli first. Boil chicken breast until tender in the chicken broth, then break
apart in a 9x13 pan. Put broccoli over chicken; pour soup over the top. Sprinkle
with cheese. Cover with foil and bake at 350° for about 45 minutes. We like it
over rice!
Barbecue Chicken
D I A N E B E L L
2 1/4 cups ketchup

1 tablespoon minced onion
2 1/2 teaspoons Worcestershire sauce
6 cloves garlic or (1 tablespoon minced garlic)
3/4 teaspoon red pepper
1/2 cup sugar
1/2 cup water
1/4 cup vinegar
Boil over stove for 5 minutes. Pour over raw chicken tenders or cut strips from
breast. Bake at 350° for 45 minutes to 1 hour (add more time for full breasts).
2 0 7
BBQ Chicken
Chicken
1/2 to 3/4 cup ketchup
2 tablespoons prepared mustard
1 small onion, chopped
Salt and pepper
Brown chicken (optional). Place in 9x13 glass pan. Mix remaining ingredients to
make sauce. Pour sauce over chicken. Cover. Bake at 325° for 45 minutes.
Uncover and bake 20 more minutes. Let sit 5 to 10 minutes and sauce will
thicken.
Dutch Oven BBQ Chicken

J E N C A R R O L L
1/4 pound bacon

1 cup ketchup
1/4 cup molasses
1/4 cup brown sugar
Dash onion salt
Fry bacon. Add chicken and brown. Combine remaining ingredients and pour
over chicken. Cook another 30 to 40 minutes.
2 0 8
Lemon Chicken
F O R M A R I N A D E
2 whole chicken breasts, cooked (2 pounds of meat)
1 egg
2 teaspoons cornstarch
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon gingerroot, finely chopped
Cut chicken into strips. Mix egg, cornstarch, salt, white pepper and gingerroot.
Pour over chicken and coat. Refrigerate for 30 minutes. Save marinade for
later. Remove chicken.
F O R C O A T I N G
Marinade (that you saved)
1/4 cup flour
1/4 cup water
2 tablespoons vegetable oil
1/4 teaspoon salt
Heat vegetable oil 1 1/2 inches deep in a wok to 350°. Mix together all
ingredients in a bowl. Coat chicken in this batter and fry in the wok for 3
minutes, then turn to 375° and fry for 2 minutes.
F O R L E M O N G L A Z E
1/4 cup sugar
2 tablespoons light corn syrup
1 teaspoon dark soy sauce
1 teaspoon garlic, finely chopped
1/2 lemon, thinly sliced
Heat together all ingredients. Bring to a boil. Add a mixture of 1 tablespoon

cornstarch and 1 tablespoon water. Cook and stir until thickened. Simmer
uncovered for 30 seconds. Ladle over the fried chicken.
2 0 9
Parmesan Chicken
1 cup Ritz crackers crumbs

1/2 tablespoon grated Parmesan cheese
1/4 to 1/2 teaspoon garlic salt
1/2 teaspoon seasoned salt
8 chicken breasts
1 cup plain yogurt or sour cream
Combine cracker crumbs, Parmesan cheese, garlic salt and seasoned salt.
Coat chicken in yogurt, then crumb mixture. Place in 9x13 baking dish. Drizzle
with butter when done. Bake at 350° for 45 minutes.
Best Ever Parmesan Chicken

I got this recipe from Deals to Meals on the Internet.

2 sleeves Ritz crackers, crushed fine
1 teaspoon seasoning salt
1/2 teaspoon parsley
1 1/2 to 2 cups Parmesan cheese, grated
2 cups sour cream (can use low-fat or nonfat)
3/4 cup milk
1 cube butter
Mix crushed crackers, garlic powder, seasoning salt, parsley and Parmesan
cheese together in a shallow dish. Mix sour cream and milk in another shallow
dish. Dip chicken breasts into milk/sour cream mixture and then into cracker
mixture (put a generous amount of the cracker mixture on the chicken). Place
chicken in a 9x13 pan with 1/4 cube melted butter on the bottom of pan.
Once chicken is placed on bottom of pan, drizzle remaining melted butter
over the chicken. Bake uncovered at 350° for 45 minutes to 1 hour, or until
chicken is done. If chicken breasts begin to get too dark and crispy, cover for
the remaining time of cooking.
2 1 0
Chicken Turnovers

1/4 cup butter
2 green onions
1 can mushrooms (drained)
2 cups chopped chicken (or ham)
2 packages crescent rolls
Crushed croutons
1 can chicken broth
Cornstarch
Cream together cream cheese and butter. Add onions, mushrooms and
chicken. Roll 1/2 cup filling into crescent roll. Roll in butter and crumbs. Bake at
350° for 20 minutes. Top with chicken broth thickened in cornstarch.
Chicken Cordon Bleu

2 chicken breasts
8 thin slices cooked deli ham
4 slices Swiss cheese, halved
1/2 to 1 cup cornflake crumbs
Pound chicken with meat mallet to 1/8-inch thickness. Sprinkle with salt and
pepper. Place ham and cheese on middle of chicken and roll securely
together with toothpick. Dip each roll in butter, then roll in cornflakes, turning to
thoroughly coat each roll. Place rolls in 9x13 baking dish. Bake at 400° for 40 to
60 minutes or until chicken is golden brown, uncovered. Serve with sauce.
F O R C O R D O N B L E U S A U C E
1/2 cup sour cream
Juice of lemon (about 1/3 cup)
Blend ingredients and heat. Serve over chicken rolls. Makes about 2 cups.
Makes 8 servings
2 1 1
Chicken Enchiladas
3 pounds chicken breasts, boiled and chopped

1 onion, chopped
1 can mild green chilies
1/2 cup milk
12 flour tortillas
Combine chicken, onion, green chilies and half of the cheese, milk, soup and
sour cream. Mix. Fill tortillas with chicken mixture, then roll. Place in a greased
9x13 casserole dish. Mix remaining soup, sour cream and milk; pour over
enchiladas. Sprinkle with cheese. Bake at 350° for 30 minutes.
Chicken Enchiladas
1 (10 1/2-ounce) can Cream of Chicken soup

1/2 cup sour cream
1 (4-ounce) can diced mild green chilies (or 2 ounces)
4 ounces cream cheese, softened
Flour tortillas
2 cups chicken, cooked & chopped
2 cups cheese, grated
1 medium can milk enchilada sauce
Green onions, chopped
Combine soup, sour cream, green chilies and cream cheese; stir until
smooth. Put sauce, chicken and cheese in tortillas; roll. Put tortillas in 9x13 pan
and top with more sauce, cheese and enchilada sauce. Garnish with green
onions. Cover. Bake at 350° for 30 minutes.
2 1 2
Chicken Enchiladas
We always make fresh salsa to eat with it and it

tastes delicious!
1 cup sour cream
1/4 pound Monterey Jack cheese, grated
1 small can sliced olives
1 small can diced green chilies (optional)
2 chicken breasts, cooked & diced
1/2 pound cheddar cheese, grated
Mix together soup, sour cream, Monterey Jack cheese, green onions, olives
and green chilies; set aside 1 cup of mixture. Add chicken to remaining soup
mixture. Roll ingredients in tortillas. Place in pan, seam side down. Spread top
with 1 cup soup and sprinkle with cheddar cheese. Cover. Bake at 350° for 40
to 50 minutes.
Chicken Enchiladas
1 green pepper, diced

4 ounces sour cream
2 cans chicken (or any cooked chicken)
1 package flour tortillas
Monterey Jack & cheddar cheese, shredded
Combine green pepper, soup and sour cream in a saucepan and heat. Roll up
chicken in tortillas. Put a little sauce into tortillas. Place in deep cake dish. Pour
rest of sauce on top. Cook at 350° for 30 minutes. Ten minutes before done,
shred Monterey Jack and cheddar cheese on top.
2 1 3
Sweet & Sour Chicken
F O R C H I C K E N
8 chicken breasts, skinless and boneless
Cornstarch
Egg, beaten
Garlic salt
Dip chicken breasts in cornstarch, then in beaten egg. Brown in frying pan with
a little oil on medium heat until golden, sprinkling each side with garlic salt.
Place in a baking dish. Pour sauce over chicken. Bake each side 25 minutes at
350°.
F O R S A U C E
3/4 cup sugar
1/2 cup white wine vinegar
1/4 cup pineapple juice
3 tablespoons catsup
1 tablespoon soy sauce
1 teaspoon Accent
1/2 teaspoon salt
Combine all ingredients in a saucepan and heat until sugar crystals dissolve,
stirring constantly.
Sweet & Sour Chicken

6 to 8 boneless chicken breasts, cubed

Garlic salt
Cornstarch
Eggs, beaten
Sprinkle chicken with garlic salt. Refrigerate 1 hour. Roll chicken in cornstarch,
then in beaten eggs. Brown in hot oil. Drain grease and cool. Put in dish and
cover with sauce. Bake at 350° for 45 minutes.
F O R S A U C E
3/4 cup sugar
2 1 4
1/2 cup vinegar
1/4 cup chicken stock
1/4 cup ketchup
1 large can crushed pineapple
1 teaspoon Accent (optional)
Thicken with 1 1/2 cups water and 2 tablespoons cornstarch.
Sweet & Sour Chicken Wings

Bag of chicken wings (tips cooked in hot water)

Garlic salt
1 teaspoon Accent
Eggs, beaten
Divide wings into 3 sections. Cook tips of wings in 1/2 quart water in pan; let boil
for 30 minutes. Sprinkle remaining wings with garlic salt and Accent. Roll wings
in cornstarch, then into beaten eggs (thinned with water). Sear in frying pan
until lightly brown. Place into a baking dish.
F O R S A U C E
1/4 cup chicken stock
3/4 cup sugar
1/2 cup vinegar
Pinch of salt
Heat chicken stock and sugar until sugar dissolves. Add remaining ingredients.
Pour over wings. Cover and bake 1 hour. Bake at 325°.
2 1 5
Poppy Seed Chicken
K Y M F O W E R S
1 cup sour cream
1 package Ritz crackers
2 tablespoons poppy seeds
3/4 cube butter, melted
Cook chicken and cut into bite-size pieces. Stir sour cream and soup together.
Season with salt and pepper, to taste. Crush crackers and mix with poppy
seeds and butter. Layer chicken, then soup, then crackers in a 9x13 pan. Bake
at 350° for 30 minutes. Serve over rice or egg noodles.
Poppy Seed Chicken


2 sleeves Ritz crackers, crushed
6 chicken breasts, cooked and cubed
1 8 ounce container sour cream
Salt & pepper
Stir butter into Ritz crackers. Press 1/2 of the cracker mix into bottom of 9x13
pan. Mix together soups, sour cream, poppy seeds, salt and pepper. Add
chicken. Pour creamy chicken mixture onto cracker layer in the pan. Cover
with remaining half of cracker mixture. Bake at 350° for 20 to 30 minutes.
2 1 6
Poppy Seed Chicken
L I S A M O R R I S
5 chicken breasts, cooked & cubed

1 (16-ounce) can sour cream
2 1/2 cups cooked rice
1 tube crushed Ritz crackers
1/2 stick butter, melted
Mix chicken, sour cream, soup, poppy seeds and rice in a large bowl. Pour into
a greased 9x13 casserole dish. Top with crushed Ritz crackers. Pour melted
butter on top. Cover with foil. Bake at 350° for 35 to 40 minutes.
Chicken Waikiki
1 cup pineapple chunks

1/8 teaspoon pepper
2 1/2 to 3 pounds frying chicken pieces
1/4 cup light brown sugar
1/4 cup cider vinegar
1 tablespoon cornstarch
2 1/2 cups hot cooked rice
1/2 teaspoon salt
1 (8-ounce) can tomato sauce
Drain pineapple chunks, saving 1/4 cup of juice. In 12-inch skillet, brown
chicken in oil; drain fat. Combine pineapple juice, tomato sauce, vinegar, corn
syrup, salt and pepper in sauce pan. Stir in brown sugar mix with cornstarch.
Simmer until clear and thickened, stirring constantly. Add pineapple chunks to
chicken skillet. Pour sauce over all. Cover and simmer 15 minutes. Serve with
hot cooked rice.
Serves 4
2 1 7
Swiss Party Chicken
L I S A M O R R I S
6 boneless, skinless chicken breasts

Fresh mushrooms, sliced
2 cups Swiss cheese, shredded
1/2 cup sour cream
Place chicken breasts in an 8x12 baking dish. Add mushrooms, then Swiss
cheeses. In a bowl, combine soup, sour cream and broth. Mix well. Pour over
chicken. Bake at 350° for 35 to 40 minutes. Sprinkle with Parmesan cheese and
bake 5 to 10 minutes longer.
Swiss Cheese Chicken

Chicken breast, skinned

Swiss cheese, sliced
1/2 cup water
1/2 cup sour cream
Cracker crumbs, buttered
Put chicken breast in greased pan. Place a slice of Swiss cheese over each
breast. Mix together soup, water and sour cream. Pour over chicken. Top with
buttered cracker crumbs. Bake at 325° for 2 hours (go to church).
Marinated Chicken
1/4 cup oil

1/4 cup soy sauce
1/2 cup 7UP
Marinate overnight and grill.
2 1 8
Italian Chicken
2 cans mushroom soup mix

1/2 cup cream cheese
Good Seasons Zesty Italian dressing
Buttered Ritz crackers, crushed
Sprinkle Zesty Italian dressing over chicken. Bake at 250° for 2 1/2 hours. Cover
with buttered Ritz crackers (crushed).
Chicken & Biscuits


1/4 teaspoon salt
1 1/2 cups shredded cheese
2 cups diced cooked chicken
1 cup celery, sliced
Mix soup, salt and milk. Heat, then add cheese and stir until melted. Add
chicken and celery. Pour into casserole dish. Top with drop biscuits and bake
at 450° for 15 minutes. Let set 10 minutes and serve.
Teriyaki Style Chicken

C A T H Y B E L L
1 cup sugar
1 cup soy sauce
1/2 cup water
1 teaspoon ginger
Raw chicken tenders
In a saucepan, combine all ingredients except chicken. Bring to a boil. Add

raw chicken tenders to boiling mixture. Cook about 20 minutes. Remove
chicken and save sauce in fridge for another time. Serve with rice or noodles.
2 1 9
Special Delivery Chicken
2 (8-ounce) tubs sour cream

1 (10 3/4-ounce) can Cream of Chicken soup, undiluted
2 teaspoons poppy seeds
2 1/2 cups chicken, cooked, cubed
1 3/4 cups butter flavored cracker crumbs (about 36 crackers)
1/2 cup melted butter
In a bowl, combine the sour cream, soup and poppy seeds. Stir in chicken.
Pour into a greased 11x7x2 inch baking dish. Combine the cracker crumbs and
butter. Sprinkle over the top. Bake uncovered at 350° for 25 to 30 minutes or
until heated through.
Steak or Chicken Fajitas

1 pound boneless chicken or steak

1 white onion, sliced
1 green pepper, sliced
Tortillas, cheese, olives, salsa, sour cream, guacamole
Marinate meat 4 to 6 hours (an hour will still taste good). Add chicken or steak,
white onion and green peppers to marinade. When done marinating, stir fry on
high. Serve on tortillas with cheese, olives, salsa, sour cream, guacamole.
F O R M A R I N A D E
1/2 cup light olive oil
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons white vinegar or rice vinegar
1 1/2 teaspoons ginger
1 1/2 teaspoons garlic powder
2 2 0
Cheesy Chicken
6 chicken breasts, skinned

Salt, pepper and garlic salt
1 square margarine
1/2 cup flour
1 1/4 cups evaporated milk
1 1/2 cups cheese, grated
1 teaspoon salt
Season chicken with salt, pepper and garlic salt (or Accent or whatever
seasonings you like). Bake at 425° for 30 minutes, uncovered. Turn and bake 15
minutes longer. Combine margarine, flour, milk, cheese, soup and salt; cook
until thickened. Pour soup mixture over chicken. Bake at 325° for 15 to 20
minutes, or until fork enters with ease.
15-Minute Chicken & Rice Dinner


4 boneless, skinless chicken breast halves
1 (10 3/4-ounce) can Cream of Chicken soup
1 1/2 cups of water
1/4 teaspoon pepper
2 cups Minute white rice, uncooked
2 cups fresh broccoli flowerets
Heat oil in skillet. Add chicken and cook until browned. Remove chicken. Add
soup, water, paprika and pepper; stir. Heat to a boil. Stir in rice and broccoli.
Top with chicken. Season chicken with additional paprika and pepper; cover.
Cook on low heat 5 minutes or until cooked through.
Serves 4
2 2 1
Chicken & Rice
4 chicken breasts, cut into 1-inch strips

2 cups long-grain rice, cooked
1 1/2 cups sour cream
4 ounces cheddar cheese, grated
4 ounces pepper jack cheese, grated
Cook rice according to package directions. Grill chicken strips in large skillet.
Cut chicken into bite-sized pieces. In a 9x13 dish, combine chicken and rice
with green chilies, soup and sour cream. Sprinkle cheeses on top. Bake at 350°
for 30 minutes or until cheese is melted.
One-Dish Chicken & Rice Bake

1 can cream of mushroom soup

1 cup water
3/4 cup white rice, uncooked
1/4 teaspoon pepper
4 skinless, boneless chicken breast halves
In 2-quart shallow baking dish, combine soup, water, rice, paprika and pepper.
Place chicken on rice mixture. Sprinkle with additional paprika and pepper.
Cover. Bake at 375° for 45 minutes or until done.
Serves 4
2 2 2
Chicken Taco Bake
2 (13-ounce) cans chicken (or 3 cups cubed chicken or turkey)

1 (10 3/4-ounce) can tomato soup
1 cup salsa
1/2 cup milk
1 cup cheddar cheese, shredded
6 flour tortillas, cut into 1-inch pieces
In a baking dish, shred the chicken. Mix in all ingredients except half the
cheddar cheese. Top with flour tortilla pieces. Bake at 400° for 20 minutes.
Sprinkle remaining cheese over top.
Cashew Chicken
N I S H A B A U R
3 chicken breasts
1/2 pound mushrooms
4 green onions
2 cups bamboo shoots, drained
1/4 cup soy sauce
1/2 teaspoon sugar
1/2 teaspoon salt
4 tablespoons peanut oil
1 pack cashews
1/2 pound Chinese pea pods
1 cup chicken broth
Green onions
Cut chicken breasts into squares. Remove strings from pea pods. Slice
mushrooms, onions and bamboo shoots. Mix soy sauce, cornstarch, sugar and
salt. Heat 1 tablespoon peanut oil in skillet on moderate heat and add
cashews (save some for garnish). Stir fry 1 minute, shaking pan to toast
cashews. Pour remaining oil on chicken and turn till opaque. Lower heat to low
and add pea pods, mushrooms and broth. Cook till thickened, stirring
constantly. Garnish with green onions and cashews.
2 2 3
Crock Pot Chicken
2 to 3 pounds chicken breasts

1 package dry Italian dressing mix
1/2 cube butter
Cook chicken breasts, Italian dressing mix and butter in crock pot on low 6 to 7
hours (or high 3 to 4 hours). Add cream cheese and sopu. Heat thoroughly.
Server over rice or noodles.
2 2 4
2 2 5
Rolls
“And of some have compassion, making a
difference.”
J U D E 1 : 2 2
2 2 6
Buttery Herb Pull-Aparts
1 package Rhodes dinner rolls

1 teaspoon dried parsley flakes
2 tablespoons garlic bread sprinkle or 1/2 teaspoon garlic salt
2 tablespoons Parmesan cheese
1/4 cup grated mozzarella cheese
Let covered rolls sit until thawed, about 45 minutes. Cut each roll in half and
layer in pan (bundt pan). Drizzle butter over rolls. Sprinkle with parsley, garlic
mixture and cheeses. Bake at 350° for 20 minutes or until golden brown.
Hot Rolls
These rolls won the bread contest at the 2009

Ward Chili Cook-off! You can use powdered milk
and instant potatoes in place of regular milk and
mashed, cooked potato.
1 yeast cake (1 tablespoon)
2 cups milk
1/4 square butter
1 egg
1/2 cup sugar
1 potato, cooked & mashed
1 tablespoon salt
Flour
In a bowl, dissolve yeast in 1/4 cup water. In a saucepan. heat milk and butter.
In a separate bowl, beat egg. Add sugar, mashed potato and warm milk
mixture. Add salt to flour. Add dissolved yeast and enough flour to make a
medium-soft dough. Knead and let rise in a covered bowl until double in bulk.
Pinch a little bit of dough off and work with hands like for scones, then fold in
half. Put on greased cookie sheet. Bake at 400° until golden brown, about 10 to
15 minutes.
2 2 7
Lion House Crescent Rolls
3 tablespoons yeast
3 cups warm water
1/2 cup sugar
1/2 cup butter
1 tablespoon salt
1 egg
1 cup non-fat dry milk
Mix yeast and water; let stand 5 minutes. Add sugar, butter, salt, dry milk and 2
cups flour. Beat together until smooth. Gradually add remaining flour till soft
dough is formed. Place in greased bowl; cover and let rise till double in bulk.
Punch down; divide into thirds. Roll out 1/3 of dough into circle; brush with
butter; cut 12 pie-shaped pieces. Starting at wide end, roll up each piece into
crescent. Place on greased baking sheet with point on bottom. Repeat with
remainder of dough. Brush tops with melted butter or margarine. Let rise till
double.
Bake 375° for 15 to 17 minutes. Makes 3 dozen.
Rolls
4 1/2 to 5 1/2 cups unsifted flour

1/2 cup sugar
1/2 teaspoon salt
2 packages yeast (3 if batch is doubled)
1/2 cup milk or water
1/4 cup butter
2 eggs (room temperature)
Two batches makes 24 buns
2 2 8
Potato Pan Rolls

3 tablespoons sugar
2 tablespoons yeast
1/2 cup mashed potatoes
Combine all ingredients. Mix well. Let rise for 30 minutes. Shape into rolls. Bake
at 400° for 18 to 22 minutes.
Makes 16 rolls
Rolls
Similar to the No-Knead Rolls I submitted, except

they’re more dense and buttery. Recipe from Becky
Petty.
1 cup butter, mostly melted
2 cups hot water
1 tablespoon yeast
3/4 cup sugar
2 eggs
1 teaspoon salt
5 to 6 cups flour (dough should be sticky)
Stir together butter, hot water, yeast and sugar. Let sit until bubbly, about 5 to
10 minutes. Stir in eggs, salt and baking powder. Stir in flour. Let rise one hour in
the bowl. Roll out and cut into desired shape. Put on greased pans. Let rise one
hour. Bake at 400° for 8 to 9 minutes.
2 2 9
Yummy Rolls
A much faster way but just as good: Use Saf instant

yeast and skip pre-rising the yeast. Put all the
ingredients in a Bosch Mixer except flour and yeast.
Put 4 cups of flour on top, then yeast on top of flour.
Mix until smooth. Add flour one cup at a time until
dough pulls away from sides of bowl. Knead at
medium speed 6 minutes. Form rolls and let rise.
3 tablespoons yeast
2 1/4 cups lukewarm water
3/4 cup sugar
3/4 cup melted butter or oil
1 tablespoon salt
3 eggs
9 cups flour (or 7 1/2 to 8 cups hard white wheat flour)
2 tablespoons Vital Wheat Gluten (if using wheat flour)
Mix yeast and water with 1 teaspoon sugar; let stand 10 minutes. Mix sugar,
butter, salt and eggs until smooth. Add yeast mixture and 4 cups flour; mix well.
Add 1 cup flour at a time to form a kneadable dough. Turn mixer up to
medium speed (to 2 if using a Bosch) and knead 6 minutes. Let rise until
double. Punch down and form. Let rise. Bake at 350° for 20 minutes.
Makes about 2 dozen
2 3 0
No-Knead Rolls
Can use also for Cinnamon Rolls, see below.

1/2 cup hot water
1 tablespoon sugar
1 big spoonful yeast
2 eggs
1 cube butter
1/2 cup scalded milk (almost boil)
1 cup + 2 cups flour
1/2 teaspoon salt
1/4 cup sugar
In a large bowl, combine hot water, sugar and yeast. Let sit until bubbly. Add
remaining ingredients except 2 cups flour. Mix well. Add enough flour to make
a sticky dough (about 2 cups). Let rise for 1 hour. Punch down and roll out on a
generously floured surface into a circle shape. Using a pizza cutter, cut like a
pizza so you have lots of long triangle shapes. Roll up each triangle from the
wide part to the skinny part, so it’s like a crescent roll shape. Place on greased
cookie sheet and let rise for 1 more hour. Bake at 350° for 12 minutes.
F O R C I N N A M O N R O L L S
Instead of rolling out in a circle shape, roll out into a rectangle shape. Melt 1/2
cup butter and spread on the rectangle with a spoon or pastry brush. Sprinkle
cinnamon and sugar all over the rectangle. Roll up like a jelly roll. Get a strong
piece of thread and “cut” slices off the rectangle. Place on greased cookie
sheet and let rise for one hour. Bake at 350° for 12 minutes. Frost with favorite
frosting.
2 3 1
Danish Cinnamon Rolls
1/3 cup warm water

2 tablespoons yeast
1 teaspoon sugar
2 cups milk
2 cubes margarine
3 eggs
3/4 cup sugar
6 cups flour
1 teaspoon salt
Butter, melted
Cinnamon
Sugar
Stir together warm water, yeast and sugar; set aside. In a saucepan, heat milk
and margarine until melted; do not boil. In a separate bowl, beat eggs, sugar,
1 1/2 cups flour and salt. Pour in milk/margarine mixture. Add 2 cups flour; mix.
Add yeast. Add 2 1/2 cups flour; mix again (will be really sticky). Let raise 1
hour. Punch down. Raise 30 minutes more. Take 1/2 dough and put on floured
board. Roll out to oblong shape. Spread melted butter, cinnamon and sugar.
Fold over 3-layered—fold 1 side to middle then fold other side all the way. Cut
into 1-inch strips. Twist each strip by tying knot. Let rise. Bake at 350° for 12 to 15
minutes. Do not overbake. Frost.
2 3 2
Croissants, Cinnamon Rolls & Pizza
Pockets
C A T H Y B E L L
Can also be used for Pizza Pockets. Use your

imagination!
2 tablespoons yeast
1/2 cup sugar
3 eggs
1/2 cup butter, melted (or margarine)
6 cups flour
1 teaspoon salt
In a bowl, sprinkle yeast on top of water. Sprinkle sugar over yeast so it drops to
bottom of bowl. Let bubble a few minutes. Add eggs, butter, flour and salt. Mix
until dough no longer sticks to sides of bowl (may need more flour). If doing by
hand, knead 5 minutes. Let rise till double (about 20 minutes).
F O R C R O I S S A N T S
Divide dough into 4 equal balls. Spread butter on working surface. Roll each
ball into a circle. Cover top with butter. Cut like pizza. Roll each piece from the
large end to the small end. Set on baking sheets, tips under, and let rise at least
20 minutes. Bake at 350° for 8 to 10 minutes, or until tops are brown. When
done, wipe tops with butter.
F O R C I N N A M O N R O L L S
Divide dough into 2 equal balls. Spread butter on working surface. Roll dough
into large rectangle. Spread with butter. Sprinkle cinnamon (1 to 2 teaspoons)
and brown sugar (1/2 cup). Smooth with hands to all edges. Roll up like jelly roll.
Cut slices about 1 inch apart with a knife (or string). Let rise until really fluffy.
Rolls should touch each other with no air pockets in between. Bake about 20
minutes at 350°, or until lightly browned. Top with frosting.
2 to 4 cups powdered sugar
2 3 3
F O R P I Z Z A P O C K E T S ( O R H A M & C H E E S E
P O C K E T S )
No need to let the dough rise. Put butter on working surface. Roll out some
dough. Cut into a circle or whatever shape you want. Put toppings in middle.
Don’t let toppings touch edge or it won’t seal. Fold over and seal with a fork.
Bake at 400° until brown.
Basic Sweet Roll Dough

2 packages dry yeast (3 packages if recipe is doubled)

1/2 cup warm water
1 1/2 cups milk, scalded and cooled to warm
1/2 cup sugar
1/2 cup oil (or shortening)
2 teaspoons salt
2 eggs
Enough flour for a soft dough
Dissolve yeast in warm water. In a large mixing bowl, stir together milk, sugar, oil
and salt. Add enough flour to make a sticky batter. Add eggs and yeast. Add
enough flour to make a soft sticky dough. Let rest 10 minutes. Knead until soft,
adding sufficient flour to prepare properly. When kneaded enough, small
bubbles will appear just under the surface of the dough—about 10 minutes. Let
dough rise and punch down at least 3 times. Prepare in any shape you want.
Bake at 350° for 15 minutes. Baking time will vary according to thickness of the
rolls.
2 3 4
2 3 5
Salads
“Let your light so shine before men, that they may
see your good works, and glorify your Father which
is in heaven.”
M A T T H E W 5 : 1 6
2 3 6
Green Salad with Almonds & Orange
Dressing
L I S A M O R R I S
1 large head red leaf lettuce

2 oranges, peeled and thinly sliced (or 1 11-ounce can mandarin oranges,
drained)
1 large avocado, peeled & diced
3 tablespoons sugar
4 ounces sliced almonds
Place lettuce, oranges and avocado in a salad bowl; chill. In a small skillet,
sprinkle sugar over almonds. Cook over medium heat until almonds are coated
and sugar is dissolved. Place in a small bowl. Allow to cool. Pour dressing over
chilled salad and sprinkle with sugared almonds. Toss together and serve.
1/2 teaspoon grated orange peel
2 tablespoons sugar
1/3 cup fresh orange juice
1 tablespoon Good Seasons dry Italian dressing mix
Frito Salad
1 large can kidney beans, drained and rinsed

1 large green pepper, chopped
1 bunch green onions, chopped
3 tomatoes, chopped
1/3 to 1/2 (16-ounce) bottle Catalina dressing
1/2 to 1 cup cheddar cheese, grated
1 small can sliced olives
1 (10 1/2-ounce) bag Fritos
Mix together kidney beans, green pepper, green onions, tomatoes and
Catalina dressing. Refrigerate overnight. When ready to serve, add cheddar
cheese, olives and Fritos.
2 3 7
Kale-Pomegranate Salad
J A N I C E M C R E A K E N
The colors of the salad are striking with varying

shades of green (kale, spinach & parsley), red
pomegranate seeds and white cheese blocks. It is
perfect for a Winter meal. You can top with warm,
grilled salmon.
F O R S A L A D
Kale
Spinach
Red onions, sliced paper-thin
Carrots, chopped
Parsley, chopped
Celery, chopped
Green pepper, chopped
Zucchini squash, coins cut in half, then half again
Pomegranate seeds
Mozzarella cheese, cut into bite-size squares
Tear kale and spinach on the bottom of a platter. Top with red onions,
vegetables, pomegranates and cheese. Add dressing right before serving.
1/2 cup apple cider vinegar
1/2 cup sugar
1 teaspoon salt
1/3 cup oil
Over medium heat, dissolve sugar and salt in apple cider vinegar. Add oil.
2 3 8
Spinach Salad
F O R S A L A D
1 pound spinach
1 pound bean sprouts
1 (5-ounce) can water chestnuts, sliced
2 hard-boiled eggs, chopped
6 to 8 slices of bacon, crumbled (or bacon bits)
1 avocado, chopped
1 cup oil
1/2 cup sugar
1/4 cup vinegar
1/3 cup catsup
2 tablespoons grated onion (or dry onion)
Spinach Salad
S A L A D
1 bag spinach leaves
Mozzarella cheese, grated
3 to 4 hard-boiled eggs, grated
1 package crumbled bacon
D R E S S I N G
1/2 cup oil
1/2 cup water
3/4 cup sugar
1/4 cup vinegar
1 medium red onion, chopped
1/3 cup ketchup
Salt
Blend dressing ingredients and toss with salad. This is a heavy dressing, so don’t
add until right before serving.
2 3 9
Spinach Chicken Salad
J E N C A R R O L L
5 cups chicken, cubed

2 cups grapes, halved
1 cup snow peas
2 cups spinach, torn
2 1/2 cups celery
7 ounces corkscrew pasta
6 ounces artichoke hearts
1 large cucumber, sliced
3 green onions, sliced
1 can mandarin oranges
Combine all ingredients. Top with dressing.
2 tablespoons fresh parsley, minced
1/4 cup sugar
2 tablespoons white wine vinegar
1 teaspoon salt
1/2 teaspoon dried, minced onion
Taco Salad Trifle

1 head lettuce
Sour cream
3/4 can beans, drained
Fresh Pico de Gallo or chopped tomatoes
1 can sliced olives
1 avocado
2 cups ground cooked hamburger with taco seasoning
Layer in a trifle bowl, paying attention to alternate colors. Sprinkle with Catalina
dressing (fat free tastes just as good). Add Fritos before serving.
2 4 0
Asian Chicken Salad
S A L A D
4 chicken breasts, grilled, sliced
4 cups cabbage, diced
1 package Top Ramen noodles, broken, not cooked
4 tablespoons sliced almonds, toasted
2 tablespoons sesame seeds, toasted
D R E S S I N G
1/2 cup canola oil
1 teaspoon salt
3 tablespoons sugar
1/2 teaspoon pepper
Fresh Garlic
1 to 2 tablespoons sesame oil
Fresh cilantro
Toss dressing into salad just before serving. Or, use as a filler in a tortilla wrap.
Cashew Chicken Salad

2 (12-ounce) packages shell macaroni (small)

1 can sliced water chestnuts
1 (20-ounce) can pineapple chucks, drained
3 cups red seedless grapes, cut in half
2 apples, cut in chucks
2 cups celery, chopped
3 cups chicken, cooked and cubed (about 4 breasts)
2 cups salted cashew nuts
1 bottle Kraft Coleslaw dressing
Mix all ingredients except cashews and coleslaw dressing in a large bowl. Pour
coleslaw dressing into salad. Mix and chill for 2 hours. When ready to serve, stir
in cashews.
2 4 1
Italian Green Salad
Italian salad greens

Granny Smith apples, some diced, some sliced to arrange on top
Cranraisins
Candied walnuts (see below)
Gorgonzola cheese, crumbled
Italian vinaigrette dressing (walnut raspberry is good too!)
Candied Walnuts
Don’t mix the dressing into the salad! Serve it on the side.
F O R C A N D I E D W A L N U T S
1 cup sugar
1 teaspoon cinnamon
6 tablespoons milk
1 teaspoon vanilla
2 cups nuts
Mix and cook the sugar, cinnamon and milk to soft ball stage. Add vanilla and
nuts. Cool on waxed paper.
BLT Salad
12 ounces pasta (any kind—wagon wheels are fun)

3 Roma tomatoes, diced
1 cup bacon, cooked and crumbled
1 head lettuce, chopped
Dressing
1 cup mayonnaise
2 to 3 tablespoons apple cider vinegar
2 teaspoons sugar
1 teaspoon salt
Cook pasta according as directed on package. Drain, rinse and cool. Toss
pasta with tomatoes, bacon and lettuce. Set aside. Mix together mayonnaise,
vinegar, sugar and salt. Pour over salad and serve.
2 4 2
BLT Salad
Can make dressing ahead of time and refrigerate.

12 ounces pasta (fiori)
3 to 5 roma tomatoes
1 cup bacon, cooked and crumbled
1 head iceberg lettuce, chopped
1 cup mayonnaise
2 to 3 tablespoons apple cider vinegar
2 teaspoons sugar
1 teaspoon salt
Cook pasta according to package. Drain, rinse and cool pasta. Toss with
tomatoes, bacon and lettuce. Mix together mayonnaise, vinegar, sugar and
salt. Pour over salad. Toss and serve.
Citrus Toss Salad

Romaine or spring mix

1 red onion, sliced
1 large orange, peeled and sliced
1 pint strawberries, cut up
2 kiwis
2 avocados, cut up
Sugared pecans
1/3 to 1/2 cup oil (1/3 is enough)
2 limes, zest and juice
1 orange, zest and juice
2 tablespoons sugar
2 4 3
Shrimp Salad

3 small packages “saladette” macaroni noodles
1 jar Best Foods mayonnaise
4 stalks celery
2 cans shrimp (or more, or fresh)
Garlic salt or garlic powder
Salt and pepper
Evaporated milk (optional)
Cook macaroni noodles. Drain and let cool. Add mayonnaise, celery and
shrimp. Add garlic salt or powder, salt and pepper to taste. To make the salad
creamier, add evaporated milk. Garnish with paprika and parsley.
Wonton Chicken Salad

6 chicken breasts, cooked, shredded or cubed

1 bunch green onions, chopped
1 head iceberg lettuce, chopped
1 head romaine lettuce, chopped
3/4 package of wonton skins, fried and crunched up
In a giant bowl, mix together all ingredients except wonton skins. Right before
serving, stir in dressing and wonton skins.
1 cup vegetable oil
1 teaspoon salt
1 teaspoon pepper
3/4 cup rice vinegar
2 4 4
Applebee’s Oriental Salad
Chicken breast, cut in strips

1 egg
1/2 cup milk
Green onions
Shredded red cabbage
Romaine
Carrots
Sliced almonds
Chow mien noodles
F O R C H I C K E N C R U S T
Salt & pepper
1/2 cup flour
1/2 cup cornflake crumbs
3 tablespoons honey
1 tablespoon Grey Poupon mustard
1 1/2 tablespoons white vinegar
1/8 teaspoon sesame oil
4 teaspoons mayonnaise
Easy Salad
Bow-tie pasta
Italian sausage
Broccoli, cut up
Mushrooms, sliced
Cook pasta. Separately, cook Italian sausage. Mix together. Add broccoli and
mushrooms.
2 4 5
Hot Chicken Salad
2 cups celery, chopped

2 cups chicken, cooked
2 teaspoons lemon juice
1 cup mayonnaise (or 1/2 cup mayonnaise plus 1/2 cup sour cream)
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup slivered almonds
1/2 cup shredded cheese
1/2 cup crushed potato chips
In a bowl, mix all but cheese and chips. Put into a casserole dish. Sprinkle with
chips and cheese. Bake at 450° for 20 minutes. Serve on top of lettuce leaf or
shredded lettuce.
Chicken Rice Salad

3 teaspoons vegetable oil
1 teaspoon salt
2 teaspoons brown sugar
2 cups crushed pineapple, drained
3 cups cooked rice
2 cups chicken, boiled and cubed
1 cup celery, diced
1/4 cup green pepper, diced
1/4 cup red pepper, diced
3/4 cup mayonnaise
3/4 cup grapes
1 can mandarin oranges (drained)
3 1/4 cups cashew pieces
Mix vinegar, oil, salt, brown sugar and pineapple. Pour over rice mixed with
chicken. Refrigerate overnight. The next day, stir together celery, green
pepper, red pepper and mayonnaise. Stir into chicken mixture. Fold in grapes,
mandarin oranges and cashews. Serve on croissants.
2 4 6
Chicken Salad
5 pounds chicken breast, cooked and cubed

7 stalks celery, chopped
2 bunches green onions, chopped
1 pound seedless red grapes
1 pound cashews
Mix together all ingredients except cashews and grapes. Right before serving,
add dressing, grapes and cashews. Enjoy!
3 cups mayonnaise
3 to 4 tablespoons sugar
1/2 teaspoon ginger
1/2 teaspoon celery seed
Salt and pepper to taste
Chicken Salad
F O R S A L A D
2 cups chicken, cooked and diced
1 cup grapes (green and red)
1/2 cup almonds
1 cup celery, chopped
Bake almonds in oven at 350° for about 10 minutes, until toasted. Combine with
dressing. Put into pita bread with lettuce.
1/2 cup salad dressing
1/2 cup mayonnaise
1 tablespoon honey
1/3 tablespoons lemon juice
Stir together all ingredients.
2 4 7
Broccoli Salad
1/2 pound bacon bits, crumbled

4 broccoli stems, bite-sized pieces
3/4 cup craisins or raisins
1/2 cup sunflower seeds, roasted and salted
1 small purple onion or less
Mix together ingredients. Top with dressing.
D R E S S I N G
1/2 cup mayonnaise
1/3 cup sugar
2 teaspoons red wine vinegar
Put dressing on 2 to 3 hours ahead of eating time.
Broccoli Cauliflower Salad

1 pound bacon
1 head cauliflower
1 bunch broccoli
Mozzarella cheese, grated
Fry bacon and crumble. Cut up cauliflower and broccoli into small pieces. Stir
in dressing. Top with mozzarella cheese.
1/4 cup onions, finely chopped
1/4 teaspoon salt
2 cups mayonnaise
2 teaspoons vinegar
1/4 cup sugar
Mix all ingredients. Chill 1 hour.
2 4 8
Sweet Broccoli Salad
D I A N E B E L L
2 heads broccoli
1 1/2 cups sunflower seeds
1 pound cooked turkey bacon strips
1 cup mayonnaise
1/2 cup sugar
2 tablespoons apple cider vinegar
2 tablespoons dry minced onions
Combine dressing ingredients. Mix with broccoli, seeds and chopped turkey
bacon just prior to serving.
Cathy’s Cucumber Dill Salad

C A T H Y B E L L
F O R S A L A D
4 cups cucumbers, peeled and cubed
4 green onions, thinly-sliced
2 cups salad pasta, cooked and drained (optional)
1 cup sour cream
1 cup salad dressing or mayonnaise
1 tablespoon dry or fresh dill weed
2 teaspoons chopped dehydrated onion
1/4 teaspoon fresh ground pepper
Salt to taste
Mix dressing ingredients together and set aside. Combine cucumber, onions
and pasta in a bowl. Add dressing and mix thoroughly. Let sit covered in fridge
for at least one hour.
2 4 9
Cabbage Salad
1 head cabbage, chopped

3 bunches green onions
Slivered almonds, sauté in butter, one minute
2 packages Top Ramen noodles, smashed
1/3 cup peanut oil
1/2 cup seasoned rice vinegar
1/2 cup sugar
2 packages Top Ramen seasoning
Pepe Salad
You can add any type of fruit you like.

1 cup sugar
3 beaten egg yolks
1 3/4 cups pineapple
2 tablespoons flour
1/2 teaspoon salt
1 1/2 cups Acini de Pepe (frog-eye noodles)
2 (9-ounce) bowls Cool Whip
1 can crushed pineapple
1 can pineapple tidbits
*1 bag frozen raspberries (non-juice)
*1 bag frozen boysenberries (or blackberries)
1 small package mini-marshmallows
Combine sugar, egg yolks, pineapple, flour and salt. Cook over medium heat
until boiling, stirring constantly. Cool completely. Boil Acini de Pepe in salt water
(box directions). Cool completely. Add to cooked mixture. Let stand in
refrigerator overnight. Mix Cool Whip, fruit (drained) and marshmallows. It’s
ready!
2 5 0
JELL-O Cream Cake (Salad)
F O R C R U S T
1 cube margarine
1/4 cup brown sugar
1 cup flour
1/2 cup nuts, chopped
Cream margarine and brown sugar. Add flour and nuts. Press into 9x13 pan.
Bake at 375° for 10 minutes. Cool.
F O R F I R S T F I L L I N G
1 (3-ounce) package lemon JELL-O
1 cup boiling water
3/4 cup sugar
1/2 pint real whipping cream
Dissolve JELL-O. Cool. Cream sugar and cream cheese. Beat whipping cream
stiff, then beat into cream cheese mixture. Add JELL-O. Pour over crust. Chill.
F O R S E C O N D F I L L I N G
2 (3-ounce) package strawberry JELL-O
1 cup cold water
1 package frozen strawberries, blended (optional)
Dissolve JELL-O in boiling water. Add cold water and strawberries. When cool,
pour over first filling when it is set.
Orange JELL-O Salad

1 (6-ounce) box vanilla cook-and-serve pudding

1 (6-ounce) box orange JELL-O
2 cans mandarin oranges, drained
2 cups whipped whipping cream
Combine and chill until set.
2 5 1
Grape Salad
1 head iceberg lettuce

1 head big leaf lettuce
3 cups grapes, halved
1/2 cup green onions
8 strips bacon, crumbled
Mozzarella cheese, to taste
2 teaspoons Dijon mustard
1/2 cup oil
1/4 cup apple cider vinegar
Grape Salad
2 pounds green grapes

1 pound red grapes
Pomegranate (optional)
Walnuts, chopped (optional)
8 ounces Philadelphia cream cheese
1/2 cup sugar
1 teaspoon vanilla
1 cup sour cream
Combine grapes and/or pomegranate and/or walnuts. Cream together

cream cheese, sugar and vanilla; stir into grape mixture. Stir in sour cream.
2 5 2
Strawberry Salad
2 bags lettuce
Parmesan cheese, grated
Heath toffee chips
Sliced strawberries
1/4 cup white vinegar
1 teaspoon poppy seeds
1 cup mayonnaise
2/3 cup sugar
1/2 cup milk
Strawberry Spinach Salad

K A R E N N I E L S O N
D R E S S I N G
2 teaspoons fresh lemon juice
1/2 teaspoon lemon zest
2 tablespoons white wine vinegar
1/3 cup sugar
1 teaspoon poppy seeds
Combine lemon juice, zest, vinegar, sugar, olive oil and poppy seeds. Whisk
until blended. Cover and refrigerate until ready to use.
F O R S A L A D
8 ounces (1 1/2 cup) strawberries, hulled & quartered
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin wedges (1/4 cup)
1 (6-ounce) package baby spinach
1/4 cup almond accents
Place spinach in large serving bowl. Add strawberries, cucumber and onion.
Whisk dressing and pour over salad. Toss gently and sprinkle with almonds.
Serve immediately.
2 5 3
Strawberry Spinach Salad
Make dressing ahead and chill overnight.

2 packages baby spinach
1/4 cup bacon, chopped
1/2 cup red onion, chopped
1/2 cup red peppers, diced
1 cup strawberries, sliced
D R E S S I N G
1/4 cup red wine vinegar
1/4 cup sugar
1 teaspoon salt
3/4 cup strawberry jam
Add dressing to salad and toss just before serving.
Strawberry Pretzel Salad

2 cups crushed pretzels

3 tablespoons sugar
3/4 cup melted margarine
1 cup sugar
1 large package strawberry JELL-O
1 (10-ounce) package frozen strawberries (or raspberries)
1 small can crushed pineapple, undrained
Mix together pretzels, sugar and margarine. Press into a 9x13 inch pan. Bake at
375° for 7 minutes. Cool completely. Blend together cream cheese, sugar and
Cool Whip. Spread over cooled crust; chill. Dissolve JELL-O in boiling water. Add
strawberries and pineapple. Chill until almost set. Pour over cream cheese
mixture. Chill well before serving. You can top with more Cool Whip.
2 5 4
Cookie Salad
1 cup buttermilk
1 large package vanilla instant pudding
1 can mandarin oranges, drained
1 can pineapple tidbits, drained
1 package fudge-striped cookies
Mix together buttermilk and pudding. Fold in Cool Whip and fruit. Chill 4 hours.
Add crumbled cookies just before serving.
Cookie Salad
1 large box vanilla instant pudding mix

2 cups buttermilk
3 to 4 (10-ounce) cans Mandarin oranges
2 to 3 (10-ounce) cans pineapple chunks or tidbits
1 large tub Cool Whip
1 package fudge-striped cookies, broken into small pieces
Stir together pudding mix, buttermilk, Mandarin oranges and pineapple

chunks. Right before you eat, add Cool Whip and fudge-striped cookies.
Cookie Cream Salad

1 large instant vanilla pudding

1 cup buttermilk
12 ounces Cool Whip
2 (15-ounce) cans pineapple tidbits
2 (11-ounce) cans mandarin oranges
1 package fudge-striped shortbread cookies
Drain pineapple and mandarin oranges well. Mix together pudding and
buttermilk. Fold in Cool Whip. Add drained fruits, then fold in cookies, broken
up.
2 5 5
Fudge-Striped Cookie Salad
2 small packages instant vanilla pudding

2 cups buttermilk
1 can mandarin oranges, drained
1 small can crushed pineapple, undrained
2 cups red or green seedless grapes
2 bananas, sliced
1/2 package fudge-striped cookies, slightly crushed
Mix pudding and buttermilk until thickened, about 2 minutes. Stir in mandarin
oranges, pineapple, grapes and bananas. Refrigerate. Just before serving, fold
in Cool Whip and 1/4 package crushed cookies. Sprinkle remaining cookies on
top.
Snicker Salad

1 (7-ounce) jar marshmallow crème
1 (16 –ounce) container Cool Whip
6 Granny Smith apples
6 Snicker’s bars, sliced
Beat cream cheese and marshmallow crème until smooth. Fold in Cool Whip.
Chop apples into bite-size pieces. Slice candy bars. Gently mix into cream
cheese mixture. Chill and serve.
2 5 6
2 5 7
Salsas
“… and whosoever will lose his life for my sake
shall find it.”
M A T T H E W 1 6 : 2 5
2 5 8
Salsa
K A T H Y R O B B I N S
10 quarts Roma tomatoes (40 cups, this is approximately half a bushel of

tomatoes)
5 green peppers, finely chopped
5 medium onions, finely chopped
3 (7-ounce) cans green chilies
1 (12-ounce) jar jalapenos
3 cloves fresh garlic, finely chopped
3 to 5 fresh jalapenos, finely chopped (depending on taste)
Cilantro to taste
Put into a large kettle. Add
1 cup white vinegar

2 cups lemon juice
1/2 cup salt
2 (6-ounce) cans tomato paste
1 1/2 tablespoons oregano
2 tablespoons cumin (or more)
3 tablespoons sugar
Combine together and simmer for 1 1/2 to 3 hours, stirring often. You may want
to use a potato masher as it cooks to help break up the tomatoes. The longer it
simmers, the thicker the salsa will be. (I let it simmer for at least 3 hours.) Add 2
tablespoons cornstarchto thicken, if desired. Cold pack for 10 minutes.
Prepare bottles by putting them upside down in a pan of cool water, set pan
on stove and turn the heat on low. Get water to a simmer. When bottles are
hot, ladle in the hot salsa. Put lid and ring on and put in canner full of hot water
to process for 10 minutes.
Makes approximately 12 to 14 quarts of salsa
2 5 9
Salsa

1 (28-ounce) can diced, unseasoned tomatoes (undrained)
3 “rounds” onions, diced
Sea salt, to taste
Mix everything up. Eat with anything you like!
Quick Salsa
C A T H Y B E L L
2 (15-ounce) cans stewed tomatoes (Italian Seasoning)

1 (15-ounce) can stewed tomatoes (Mexican Seasoning)
1 white onion
1/2 bunch cilantro (cut 1 inch off bottom and put in food processor)
1 jalapeno pepper
Salt & pepper to taste
Italian Seasoning to taste (about 1 teaspoon)
Puree in a blender or food processor. Enjoy!
A D D I T I O N A L I N G R E D I E N T S
4 to 5 green onions (instead of white onion)
1 Serrano pepper (leave seeds in peppers if you want it spicy)
Juice of 2 limes
1 or 2 garlic cloves
2 6 0
Fresh Salsa
3 big tomatoes
1/3 cup onion
1 jalapeno, cut, seeds removed (or your mouth will catch on fire)
3 limes (squeeze in bowl)
2 tablespoons cilantro, finely chopped
1/2 teaspoon salt (add at the end)
To make it look pretty, maybe add a strip of green pepper, finely chopped. Put
over chicken enchiladas and enjoy!
Kris’ Salsa
3 large tomatoes, diced

1 can tomato sauce
1 Anaheim pepper
1 green pepper
Garlic salt
Pepper
Vinegar
Lemon juice
Cilantro
Chives
Salt and sugar
This look’s very vague, but that’s just how Kris cooks and I wanted this in a book
where I wouldn’t lose it.
2 6 1
Salsa for Canning
C A T H Y B E L L
4 onions, chopped
4 bell peppers, chopped
6 green chilies, diced
5 diced jalapenos
1 cup white vinegar
2 tablespoons salt
2 tablespoons garlic powder
2 tablespoons dried cilantro
30 cups tomatoes, seeded, drained and diced
Cook all ingredients down to desired consistency. Fill jars and process
according to current canning guidelines for tomato products.
Black Bean Salsa

K R I S T A J E N S E N
4 avocados, chopped
5 Roma tomatoes, chopped
1 can black beans
1 can white beans
1 can white shoepeg canned corn
1/2 cup green onions
1 clove garlic, minced
2 tablespoons dry Italian dressing mix
Mix and serve with lime tortilla chips.
2 6 2
Cranberry Salsa
I buy a few packages at Thanksgiving time, then put

them in the freezer for later.
1 (12-ounce) package fresh cranberries
3/4 cup sugar
1 medium jalapeno, seeded
2 green onions
2 tablespoons fresh cilantro
1/4 teaspoon cumin
Place all ingredients in a food processor. Process until mixture is coarsely

chopped. Store in refrigerator overnight to blend flavors. Serve with tortilla
chips, or serve with cream cheese and crackers.
Cranberry Salsa
1 (12-ounce) package fresh cranberries

2 medium jalapenos
1 to 2 tablespoons fresh cilantro
3/4 cup sugar
1 green onion
1/4 teaspoon cumin
Put all ingredients in food processor. Serve with cream cheese and tortilla
chips.
2 6 3
Papaya Salsa
1/4 cup soy sauce
1 1/2 teaspoons olive oil
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons ground coriander
3 to 4 garlic cloves
1 1/2 teaspoons honey
Juice from two limes
Grill chicken; chop into pieces. Meanwhile, combine above ingredients

(except chicken) on medium-hot stove. Stir in cooked chicken; heat through till
chicken absorbs marinade.
Meanwhile, combine the following ingredients in a large bowl
1/2 to 1 large papaya, cubed (or 2 to 3 small)

1/2 to 1 red or green bell pepper, chopped
1/4 cup fresh cilantro (less if dried)
1/4 to 1/2 red onion, chopped
2 tablespoons lime juice
1 to 2 avocados
Combine top mixture into bottom mixture’s bowl. Serve as dip with plain corn
chips or as the filling in flour tortillas.
2 6 4
2 6 5
Sandwiches
“Daughter, be of good comfort;
thy faith hath made thee whole.”
M A T T H E W 9 : 2 2
2 6 6
Stuffed Chicken Salad Sandwiches
1 can Chunk Breast of Chicken, drained & shredded

1/2 cup Miracle Whip or mayonnaise
1/4 cup dried cranberries
1/4 cup chopped nuts
8 small dinner rolls
Mix all ingredients except rolls. Slice tops of rolls; scoop out centers. Fill with
chicken mixture. Replace tops.
Makes 4 servings
Veggie Sandwich
4 thick slices whole wheat bread

1/4 cup Parmesan cheese, freshly grated
2 tablespoons extra virgin olive oil
4 cloves garlic, chopped
4 medium plum tomatoes, chopped
1 (15-ounce) can white beans, rinsed
1 (10-ounce) bag baby spinach
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup vegetable broth
1/4 cup fresh basil, sliced (or 2 tablespoons pesto)
Heat oven to 450°. Top bread with Parmesan. Place on baking sheet and bake
until bread is crispy and cheese is melted, 5 to 7 minutes. Heat oil in a large
skillet. Add garlic and cook, stirring constantly, until fragrant, 30 seconds to 1
minute. Stir in tomatoes and beans. Cook, stirring often, until tomatoes begin to
soften and beans are heated through, 2 to 4 minutes. Stir in spinach, pepper,
salt and broth. Cook, stirring constantly, until spinach is just wilted, 2 to 3
minutes. Remove from heat and stir in basil (or pesto). Spoon bean/spinach
mixture over Parmesan toasts and serve hot. The spinach/bean mixture can be
stored in the refrigerator for up to 2 days, covered. Reheat in the microwave.
2 6 7
Black Bean Sandwiches

French bread
Bean paste
Spread bean paste on slices of French bread. Layer with either sour cream or
guacamole.
F O R B E A N P A S T E
Onions
2 cans Ducal black refried beans (Macey’s)
Fry onions in oil in a frying pan until brown. Add to black refried beans. Add a
bit of water to make like peanut butter or cream-of-wheat consistency.
Stroganoff Sandwich
1 pound hamburger
1 bunch green onions, finely chopped
1 cup sour cream
1/2 teaspoon MSG (optional)
1 loaf French bread
Green pepper rings
Tomato, chopped
Cheese, grated
Brown hamburger with green onions. Drain fat. Add sour cream, Worcestershire
sauce, garlic salt and MSG. Salt and pepper, to taste. Split French bread loaf in
halve horizontally. Butter both halves. Spread meat mixture over both halves.
Arrange green pepper rings and tomatoes on top. Sprinkle with cheese. Bake
at 375° for 10 minutes. Slice and serve.
Fresh cilantro
Salsa
2 6 8
Sloppy Joes
1 1/2 pounds hamburger

1 bay leaf
1 can tomato soup
1/2 cup celery
1/2 cup ketchup
Onions, to taste (or dried onions)
Brown hamburger with onions. Add remaining ingredients. Let simmer for a
while. Remove bay leaf when ready to serve.
Sloppy Joes
2 pounds ground turkey or beef

1 onion, chopped
1/2 cup ketchup
1 can tomato sauce (or paste)
1 teaspoon brown sugar (or more)
2 cans Chicken Gumbo soup
2 tablespoons mustard
Salt, pepper and chili powder, to taste
Brown meat and onion. Add remaining ingredients and simmer, about 30
minutes. Serve on hamburger buns.
2 6 9
Kris’ Birthday Sandwiches
F O R S A N D W I C H
1 loaf homemade French bread (or artisan-quality sourdough bread)
Cooked bacon (real or turkey)
Chopped or sliced olives
Bean sprouts (or whatever kind of sprouts)
Sliced tomatoes
Feta Cheese
Spread garlic mayonnaise on one half of the bread. Spread guacamole on

the other half. Add remaining ingredients. Enjoy!
F O R G A R L I C M A Y O N N A I S E
1 small garlic head
1 teaspoon olive oil
2 sprigs fresh thyme, rosemary or oregano
1/2 cup mayonnaise
Heat oven to 375°. Rub olive oil over garlic head. Wrap herbs around it, then
wrap in aluminum foil. Cook until garlic cloves are soft, 25 to 35 minutes. Let
cool. Squeeze cloves out of the head and mash with a fork. Stir into
mayonnaise.
F O R G U A C A M O L E
2 ripe avocados
2 tablespoons onions, chopped
Fresh lime juice
2 7 0
2 7 1
Sauces &
Dressings
“… for your Father knoweth what things ye have
need of before ye ask him.”
3 N E P H I 1 3 : 8
2 7 2
Thousand Island Dressing
C A T H Y B E L L
1 cup mayonnaise
1/4 cup chili sauce or ketchup
1/2 teaspoon onion powder
1 teaspoon paprika
1/4 teaspoon celery salt
1/4 teaspoon salt
Dash pepper
Mix all ingredients until well-blended. Stir before using.
Makes 1 1/4 cups
Poppy Seed Dressing

C A T H Y B E L L
1 1/2 cups vegetable oil

1 1/2 tablespoons grated onion
3/4 cup vinegar
3/4 cup sugar
1 tablespoon poppy seeds
In a blender, mix all ingredients except poppy seeds. Add poppy seeds. Blend
just a bit. Store in refrigerator. Shake or blend if it separates.
Ranch Dressing
1 cup buttermilk
1 cup mayonnaise
1 teaspoon Accent
1/4 teaspoon pepper
2 7 3
Home-Style Ranch Dressing
C A T H Y B E L L
You may substitute 1 cup sour cream for buttermilk

and use as a dip for fresh vegetables.
1 recipe Home-style Dressing Mix
1 cup mayonnaise
1 cup buttermilk
Combine ingredients in a glass jar. Shake until well-blended. Chill.
F O R H O M E - S T Y L E D R E S S I N G M I X
2 teaspoons dehydrated onion
1/2 teaspoon salt
1/2 teaspoon MSG (optional)
1 tablespoon parsley flakes
Combine all ingredients in a small bowl until evenly-distributed. Place mixture

on a 6-inch piece of foil and fold into a packet (or pint glass jar). Store in a
cool, dry place. Use within 6 months.
Makes 2 cups
Blue Cheese Dressing

C A T H Y B E L L
6 ounces bleu cheese or Roquefort cheese, crumbled

2 cups mayonnaise
1 cup sour cream
1 1/2 tablespoons vegetable oil
1/2 teaspoon salt
1 teaspoon pepper
Blend all ingredients in a blender until smooth. Cover and refrigerate.
2 7 4
Honey Mustard Dressing
C A T H Y B E L L
1/3 cup vinegar

1/3 cup honey
1/4 cup sugar
1/4 teaspoon onion powder
1/4 teaspoon celery salt
1/4 teaspoon salt
Mix all ingredients until well-blended. Shake before using.
Makes 1 1/2 cups
Cilantro-Lime Ranch Salad Dressing

C A T H Y B E L L
Best salad dressing for topping my favorite Costa

Vida Sweet Pork salads or burritos.
1 1/3 cups sour cream
3/4 cup mayonnaise
1 package Ranch dressing mix
4 tablespoons Salsa Verde (green salsa)
2 cloves garlic, pressed
1/8 teaspoon Tabasco sauce (optional)
Juice of 1 lime
Milk
Mix together in blender. That’s it!
2 7 5
Costa Vida Ranch Dressing
1 package ranch dressing mix

2 tomatillos (tomato-like vegetable with a husk)
1/2 bunch cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (seeded if too spicy for you)
Prepare ranch dressing mix according to directions on package. Use a food

processor to blend all the ingredients well. Refrigerate overnight.
Goose Poop Dressing

3/4 cup sugar

1/2 cup balsamic vinegar
1/2 cup white vinegar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Accent
2 tablespoons parsley
1 can olives drained
1 cup olive oil
Blend above ingredients (except olive oil) in a food processor or blender.

Slowly add olive oil to emulsify. Serve with fresh greens and plenty of bread to
slop up the good stuff.
2 7 6
Italian Dressing
C A T H Y B E L L
1 1/3 cups olive oil

1/4 cup dry grated Parmesan cheese
1/2 teaspoon salt
1 teaspoon celery salt
1 clove garlic minced
Combine all ingredients in a jar with a tight-fitting lid. Shake until well-mixed.
Refrigerate.
Awesome Fajita Marinade

1/2 to 1 cup lime juice

1 1/3 cups water
4 garlic cloves, pressed
1/4 cup vinegar
3 teaspoons soy sauce
2 teaspoons liquid barbecue smoke
1 1/3 tablespoons salt
2 teaspoons chili powder
2 teaspoons cayenne
1 teaspoon pepper
Dash onion powder
For fajitas, marinade chicken or steak and grill. Cut up a green pepper, red
pepper and onion; sauté with lime juice, water, soy sauceand pepper. Ole!
Marinade can be stored in fridge.
2 7 7
Turkey Marinade
1 part vegetable oil

2 parts 7UP
1 part soy sauce
Garlic powder, to taste
Horseradish, to taste
Mix together all ingredients. Garlic powder to taste (horseradish if desired).

Marinate 6 to 12 hours.
Chicken Marinade
Tastes good without the horseradish!

1/2 cup soy sauce
1/2 teaspoon horseradish
1 can 7UP
Red Flame Seasoning

Great seasoning for all types of meat.

5 tablespoons salt
5 tablespoons Season-All salt
1 tablespoon coarse black pepper
1/2 tablespoon Bon Appetite
1/4 tablespoon Accent
2 7 8
Taco Seasoning Mix
C A T H Y B E L L
The homemade mix is twice as strong as the store

bought one, so add only 1/2 as much.
6 teaspoons chili powder
4 1/2 teaspoons cumin
5 teaspoons paprika
3 teaspoons onion powder
1/8 to 1/4 teaspoon cayenne pepper
Mix all ingredients and store in an airtight container.
Homemade Alfredo Sauce

1 (8-ounce) package cream cheese, cubed

1/2 to 1 cup milk
1 stick butter (not margarine)
3/4 cup Parmesan cheese, freshly grated
Over medium heat, melt cream cheese. Add milk, then add butter. After
melted, add Parmesan cheese; melt. Mix with favorite pasta and serve
immediately.
Buttermilk in a Pinch
C A T H Y B E L L
When you need buttermilk and you don’t have any,

try this recipe!
1 tablespoon white vinegar (or lemon juice)
Milk
Pour white vinegar or lemon juice in a measuring cup. Add enough milk to
make 1 cup. Stir.
2 7 9
Barbecue Sauce for Spare Ribs
This is good served with Sour Cream Noodles.

5 pounds spare ribs
1/2 cup brown sugar
2 cup ketchup
1 tablespoon mustard
1/4 cup vinegar
1/4 cup Worcestershire Sauce
Mix together all ingredients to create sauce. Salt and pepper, then brown
spare ribs. Place in 9x13 baking dish. Pour sauce over ribs completely. Cover.
Bake 30 minutes. EXCELLENT!!
Marshmallow Dressing
Use over fruit! From the Nut Tree Restaurant.

1 cup sugar
1/2 cup hot water
2 egg whites
Dash of salt
1/4 cup mayonnaise
1 tablespoon grated orange rind
Combine sugar, corn syrup and hot water. Heat slowly stirring until sugar
dissolves, then bring to boil, without stirring, to firm ball or thread stage (248° on
candy thermometer). Beat egg whites with salt. When stiff, gradually beat in
the hot syrup mixture, beating until thick and fluffy. Add vanilla. Fold in
mayonnaise and orange rind.
Makes 1 1/2 cups
2 8 0
Sweetened Condensed Milk
C A T H Y B E L L

1 cup white sugar
2 2/3 cups nonfat dry milk powder
Combine water, butter, sugar and milk powder in a blender. Blend until
thickened, 2 minutes. Store in refrigerator.
Mustard Poultice
F O R B A B Y
6 teaspoons flour (heaping)
1 teaspoon mustard (level)
F O R A D U L T
5 teaspoons flour
1 teaspoon mustard
Mix with fork well. Add warm water to make thick paste. Use shortening to
grease a large, round circle on a cotton cloth (cotton breaths better, an old
diaper is great) large enough to wrap around neck (outside of greased part
will sit on chest). Put paste on grease; fold cloth over paste. Place backside of
greased part against chest. Tie around neck.
2 8 1
Side Dishes
“… for his whole soul did rejoice, and his whole
heart was filled, because of the things which he had
seen, yea, which the Lord had shown unto him.”
1 N E P H I 1 : 1 5
2 8 2
Sesame Green Beans
1 teaspoon oil
1/2 teaspoon grated ginger (or shake a little ground ginger)
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon cornstarch
2 pounds of green beans, frozen or fresh
Cook green beans according to directions, or however you wish. In a small

saucepan, heat oil over medium high heat. Add garlic and ginger and cook
30 seconds. Stir in broth, sesame oil and soy sauce; bring to a boil. In a small
bowl, dissolve cornstarch in 1 tablespoon water. Whisk into boiling broth and
cook, whisking, for 1 minute. Pour over cooked green beans and toss to coat.
Sprinkle with sesame seeds.
Green Bean Delight

I don't a have a set recipe but try this once and adjust
it to how much you like. My kids love this and think it
tastes like candy!
1/2 tablespoon olive oil
1 teaspoon butter
2 cups fresh green beans, trimmed
1 teaspoon ginger (or more)
1 pinch coarse salt
Sauté garlic, olive oil and butter together until garlic cooks a bit. Add green
beans. Sprinkle with ginger. Cook a few more minutes until garlic is really done.
Add soy sauce. Sauté until mixture becomes a bit thick. Pour everything into a
dish and cover with foil to allow beans to still cook a bit more but still be crisp.
Sprinkle with a little coarse salt and serve.
2 8 3
Corn & Zucchini Melody
4 slices bacon
2 cups zucchini, chopped
1 1/2 cups fresh corn kernels
1 small onion, chopped
1 pinch of pepper
1/4 cup Monterey Jack cheese, shredded
Cook bacon. Reserve 1 tablespoon of bacon drippings. Drain, chop and set
aside. Heat bacon drippings in a skillet over medium heat. Sauté zucchini, corn
and onion until tender but crisp, about 10 minutes. Season with pepper. Spoon
vegetables into bowl. Sprinkle with bacon and cheese.
Glazed Carrots
5 medium carrots, sliced

1 tablespoon sugar
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon ginger
1/4 cup orange juice
Mix sugar, cornstarch, salt and ginger in saucepan. Add orange juice. Stir on
medium heat until thick & bubbly. Add butter. Pour over cooked carrots; mix.
Costa Vida Black Beans

3 cans black beans, rinsed and drained

2 cups tomato juice
2 cloves garlic
1 teaspoon cumin
Olive oil
Heat to boiling. Simmer 20 to 30 minutes.
2 8 4
Crock Pot Black Beans
1 pound black beans

6 cups water
2 teaspoons salt
Seasonings
First thing in the morning, put black beans, water and salt in the crock pot. Add
any seasonings. Cook on high for 8 hours.
S E A S O N I N G S I F L A Z Y O R I N A H U R R Y
1 1/2 tablespoons taco seasoning
S E A S O N I N G S I F N O T L A Z Y O R I N A H U R R Y
1/2 onion, chopped
2 garlic cloves
5 bay leaves
Cumin
Cilantro
Whatever you think would be good!
Baked Beans
3 cans pork-n-beans
1 pound bacon, cooked and crumbled
1 tablespoon mustard
1 cup brown sugar
1/2 cup ketchup
1/2 cup onions (optional)
Slow cook 2 hours or heat on stovetop.
2 8 5
Yams
4 yams, cooked and peeled

2 large apples, peeled and sliced
1 cup sugar
3 tablespoons corn starch
2 cups water
1/2 cup cube butter
Pinch salt
Alternate yams and apples in pan. Combine remaining ingredients and cook
until thick. Pour over yams and apples. Cover and bake at 350° for 45 minutes.
Yams
J E N C A R R O L L
4 medium sweet potatoes or yams

1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper
Combine all but yams. Slice yams in cubes or strips and toss with spice mixture.
Bake at 400° for 30 minutes. Stir occasionally while baking.
Makes 10 servings
2 8 6
Easy Mashed Potatoes
1/2 red potatoes

1/2 new potatoes
1 cube butter
Sour cream
Half-and-half cream
1 to 2 gloves hewn garlic, crumbled (or a dried handful)
Boil potatoes. Do not peel—this adds color. Mash. Add to your liking butter,
sour cream, half-and-half and garlic.
Gravy
1 (1/2-quart) mason jar water

4 big spoonfuls flour
Drippings from roasted turkey
Put water and flour in a mason jar. Put the lid on and shake vigorously. Remove
the lid and whisk smooth so there are no flour lumps. Remove turkey from the
roasting pan. Pour water/flour mixture into the boiling drippings from the turkey
in the roasting pan, stirring frequently. Boil until it begins to thicken, whisking
constantly. Remove from heat. Salt and pepper to taste.
Summer BBQ Baked Potatoes

Can be doubled, tripled or as much as you need.

5 pounds red potatoes, quartered
Olive oil
1 to 2 packages Lipton onion soup mix
Cover lightly with olive oil. Sprinkle with onion soup mix to your liking. Bake at
2 8 7
Sour Cream Potatoes
1/2 cup butter

1 can Cream Chicken soup
1/2 pint sour cream
1/3 cup chopped onion
1 bag hash browns
1 1/2 cups cheese, grated
1 1/2 cups cornflakes (crushed)
2 teaspoons butter
Combine butter, soup, sour cream and onion in sauce pan. Cook until it starts
to boil. Put hash browns in 9x13 pan. Add cheese. Pour mixture over potatoes
and cheese. Mix together corn flakes and butter together and pour over top.
Bake at 350° for 45 minutes.
Twice-Baked Potatoes
6 potatoes
1 1/2 sticks butter, melted
2 cups cheddar cheese
1 1/2 to 2 cups sour cream
Bake potatoes till tender; cool. Cut potatoes in half and remove filling (the
white of potato). Mix potato filling with melted butter, green onions, cheddar
cheese, sour cream and Parmesan cheese. Salt & pepper to taste. Bake at
2 8 8
Spanish Rice
3 cups long grain rice

Shortening (or butter)
Onion, diced
5 cups water
Cumin
Salt & pepper
Garlic salt
2 cubes chicken bouillon
Fry rice in shortening (or butter) until brown. Add remaining ingredients. Bring to
a boil. As water starts to leave, turn to a simmer until water is gone. Stir as little
as possible.
Costa Vida Rice

1/2 bunch cilantro

1/2 onion
1 can green chilies
6 cups water
4 teaspoons chicken bouillon
4 teaspoons garlic, minced
1 tablespoon butter
3 cups rice
Blend cilantro, green chilies and onion together in a food processor. Add to
rest of ingredients in rice cooker and cook until done.
2 8 9
Lime Rice
This goes with the Pork Burritos!

Instant rice
Chicken broth
1 teaspoon cilantro
Juice of 1 lime
Grated lime peel
Cook instant rice using chicken broth (not water). Add cilantro and lime juice.
You can add grated lime peel if you like.
Yorkshire Pudding
This is great with a roast beef dinner! It can be made

in advance and put in the fridge until ready to cook.
3/4 cup flour
1 cup milk
1/2 teaspoon salt
3 eggs
Mix together flour, milk and salt. Add eggs one-at-a-time, beating after each
egg. Grease a 9x13 dish. Pour the batter in, then put in the oven and turn it to
400° and bake for 30 minutes or until top is brown.
2 9 0
Yorkshire
1 cup milk
2 eggs, beaten
1/2 cup flour
Meat drippings
Beat eggs. Stir together milk and flour until all lumps are gone. Add eggs; beat
well. Put meat drippings in 9x13 pan. Bake at 400° until bubbly. Add mixture.
When it starts to raise, turn oven down to 350°. Cook until done, about 30
minutes.
Hummus
2 to 3 cloves garlic
1 (19-ounce) can chick peas (or garbanzo beans), rinsed and drained
3 tablespoons water
2 to 4 tablespoons Tahini
1 teaspoon cumin
1/4 teaspoon salt
Whirl garlic in food processor. Add remaining ingredients and process until
smooth. Taste and adjust seasonings if desired. If too thick, add more water.
Refrigerate a few hours before serving. You can substitute peanut butter for
Tahini.
2 9 1
Polenta
6 cups water
1 teaspoon salt
1 cups polenta or cornmeal
In a pot, boil 4 cups of water and salt. Mix polenta or cornmeal into 2 cups cold
water. Whisk so there are no lumps. Gradually add polenta mixture to the
boiling water, stirring constantly. Gently simmer for 20 to 30 minutes until very
thick, stirring frequently. Add butter. Butter a bowl. When polenta is thick, pour
into the bowl. As it cools for 10 to 15 minutes, the polenta will take the shape of
the bowl. After the polenta is cool, invert the bowl onto a plate and slice
thickly. You may add tomato sauce and grated cheese on top of each slice, if
desired.
2 9 2
2 9 3
Soups, Stews &
Chilis
“… and I did pray oft unto the Lord; wherefore the
Lord showed unto me great things.”
1 N E P H I 1 7 : 3
2 9 4
Sausage Soup
1 pound sausage
1 onion
1 teaspoon basil
1 teaspoon parsley
4 cups potatoes
3 cups chicken broth
1/4 cup flour
1 1/2 cups milk
8 ounces Velveeta cheese
Brown sausage, onion, basil, parsley, potatoes and chicken broth. Simmer until
potatoes are soft. Stir together flour and milk. Add flour/millk, butter and
Velveeta cheese to sausage. Pepper to taste.
Tortellini Soup
1 tablespoon olive oil or butter

4 cloves garlic
4 cups chicken broth (or 4 bouillon cubes & water)
1 (14-ounce) can diced tomatoes
1/4 cup Parmesan cheese (powder works best)
1 (10-ounce) package cheese tortellini
1/2 bag fresh spinach
1 tablespoon dry basil
Heat butter or olive oil. Saute garlic for 1 minute. Stir in tomatoes, broth and
basi; bring to a boil. Reduce heat to medium; add tortellini. Cook until tortellini
is tender, about 5 to 10 minutes. Add Parmesan cheese; stir until mixed. Stir in
spinach and cook two more minutes, or just throw the spinach in right before
you eat. It's warm enough to wilt it just a bit. Enjoy!
2 9 5
Tomato-Tortellini Soup
2 (14-ounce) cans reduced-sodium chicken broth or vegetable broth

1 (9-ounce) package refrigerated tortellini
1/2 (8-ounce) tub cream cheese spread with chive and onion
1 (10 3/4-ounce) can condensed tomato or tomato bisque soup
Fresh chives, snipped (optional)
In a medium saucepan, bring broth to boiling. Add tortellini; reduce heat.

Simmer uncovered for 5 minutes. In a bowl, whisk 1/3 cup of the hot broth into
the cream cheese spread until smooth. Return all to saucepan along with
tomato soup; heat through. Sprinkle with chives before serving.
Serves 4
Hearty Veggie Soup

2 (14 1/2-ounce) cans vegetable broth

1 large tomato, chopped
1 medium onion, chopped
2 large carrots, sliced
1 stalk celery, sliced
1 clove garlic, chopped
2 tablespoons parsley, chopped
1/2 teaspoon salt
1/2 cup uncooked macaroni
1 (15-ounce) can kidney beans, drained
1 cup cut green beans
1 zucchini, cut in 1/2-inch slices
In a large soup pot, combine broth, tomato, onion, carrots, celery, garlic,
parsley, salt and pepper. Bring to a boil. Reduce heat and simmer for 20
minutes. Add macaroni, beans and zucchini. Simmer for an additional 20
minutes.
2 9 6
Hearty Healthy Lentil Soup
This soup is actually my six year old’s favorite. She

had three helpings the other night. I love this
because it is so so healthy and cheapo! What makes
it for the kids is topping it off with grated mozzarella
cheese at the end to make it gooey!
1 1/4 cups onion, chopped
1 cup celery
3/4 cup carrot, chopped
1 garlic clove, chopped
1 cup water
1 (28-ounce) can crushed tomatoes, undrained
1 cup dried lentils
3/4 cup instant brown rice
1/2 teaspoon crushed red pepper (optional)
1/4 teaspoon pepper
1/4 teaspoon salt
Sauté onion, garlic and veggies for about 8 minutes until tender. Add broth,
water and tomatoes; bring to a boil. Stir in lentils and rice. Simmer 30 to 40
minutes. Add peppers and salt. Dish up and add grated mozzarella cheese for
each serving.
Enchilada Soup
1 large can red enchilada sauce

Cooked chicken, shredded
1 can chopped green chilies
Cheese
Tortilla chips
Mix enchilada sauce, soup, chicken and green chilies. Cook until it comes to a
boil. Dish out. Add broken chips and cheese. Can also be used as a dip!
2 9 7
Black Bean Soup Your Kids Will Eat
2 cans black beans

1 cup mild salsa
1 tablespoon lime juice
1/2 can corn
Cilantro
Tortilla chips
Sour cream
Cheese
Low boil beans, salsa and broth for 15 minutes. Puree 1/2 in blender and pour
back in pot. Add lime juice corn and cilantro. Garnish with crumbled tortilla
chips, sour cream and cheese.
Creamy White Chicken Chili

1 pound boneless, skinless chicken breast, cut into 1/2 inch cubes (or canned
chicken)
1 medium onion
2 (15-ounce) cans Great Northern Beans, rinsed and drained
1 (14 1/2-ounce) can chicken broth
2 (4-ounce) cans chopped green chilies
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1 (8-ounce) container sour cream
1/2 cup whipping cream
In a large saucepan, sauté chicken, onion and garlic powder in oil until
chicken is no longer pink. Add beans, broth, green chilies and seasonings. Bring
to a boil. Reduce heat; simmer 30 minutes, uncovered. Remove from heat. Stir
in sour cream and whipping cream. Serve immediately.
2 9 8
White Bean Chicken Chili
This is a yummy soup, especially on a cold day!

2 cans Great Northern beans
1 tablespoon onion, minced (or fresh)
1/2 teaspoon garlic powder (or fresh garlic)
2 teaspoon cumin
3 teaspoon oregano
1 pound chicken, cooked & cubed
4 ounces diced green chilies
1 (16-ounce) can sour cream
1 cup Monterey Jack cheese, grated
1/2 small tomato, finely chopped
Put all ingredients except sour cream, cheese and tomatoes in a crock pot.
Cook on high for 2 hours. Add remaining ingredients 15 minutes before serving.
White Chicken Chili Soup

1 pound chicken
1 onion, chopped
3 cloves garlic (or more)
1 tablespoon extra-virgin olive oil
1 can white beans, rinsed
1 can pinto beans, rinsed
1 cup chicken broth
2 (4-ounce) cans chopped mild green chilies
1 teaspoon salt
1 teaspoon coriander
1 teaspoon oregano
1/2 teaspoon pepper
Dash cayenne pepper (just a lil’)
1/2 cup cream or milk
1 cup sour cream
Cook onion, garlic and chicken together, then add the rest except milk and
sour cream. If it gets too hot, it will curdle, so warm slowly once creams are in.
2 9 9
White Chicken Chili
D I A N E B E L L

1 medium onion
1 (4-ounce) can chopped green chilies, drained
3 tablespoons all-purpose floor
2 teaspoons ground cumin
2 (15 1/2-ounce) cans Bush’s Great Northern Beans
2 cans chicken broth
1 1/2 cups chicken breast, cooked and finely chopped
Monterey Jack cheese, shredded (optional)
Sour cream (optional)
Salsa (optional)
In large skillet (or pot), saute onion in oil for 4 minutes or until transparent. Add
chilies (I use only half of can), flour and cumin. Cook for 2 minutes, stirring. Add
beans (you can drain for thick chili) and chicken broth; bring to a boil. Reduce
heat; simmer 10 minutes or until thickened. Add chicken; cook until hot.
Garnish with cheese, sour cream and salsa, if desired.
Serves 6 to 7
Taco Soup
1 pound ground beef (or ground turkey)

8 ounces tomato sauce
8 ounces H2O
1 can stewed tomatoes
1 can kidney beans
1 can diced green chilies
1 can refried beans
1 can white corn
Brown meat. Mix all ingredients (don't drain anything from cans except corn)
over medium heat for 20 minutes. Garnish with cheese, sour cream, avocado
chunks and chips (Fritos or Tostitos hint of lime).
3 0 0
Chicken Taco Soup
To make this creamier you can add 3 cans of soup &

1 can of broth, or 2 cans of soup and 2 cans of broth.
2 1/2 cups chicken, cooked & chopped
1 (11-ounce) can Mexican corn
1/4 pouch taco seasoning
1/2 (16-ounce) package Mexican Velveeta
Mix all together except the sour cream and Velveeta. Cook until hot. Add 1
cup of soup to sour cream; stir until smooth. Add to soup. Add Velveeta; stir
until melted.
Easy Taco Soup

This one is really easy and yummy especially in the

fall time! I like to serve with shredded cheddar
cheese, sour cream and Frito chips.
1 (15-ounce) can chili with beans and meat
1 (15 ounce) can whole kernel corn, with liquid
1 (14 1/2-ounce) can diced tomatoes, with liquid
1 (15-ounce) can black beans, with liquid
1 1/2 to 3 tablespoons dry taco seasoning mix
Combine all ingredients in greased slow cooker. Cover and cook on low heat 6
to 8 hours.
3 0 1
Taco Soup
1 large can V8 juice

1 pound hamburger, cooked
1 can corn, undrained
2 cans kidney beans
2 cans diced tomatoes
1 can stewed tomatoes
Combine all ingredients and bring to a boil. Add 1 cup uncooked rice and
simmer for 30 minutes. Top with cheese, sour cream and corn chips.
Chili Soup
1 pound ground beef

1 medium onion
1 clove garlic
1 (14-1/2 ounce) can diced tomatoes, undrained
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15- or 16-ounce) can kidney beans
1/2 cup real brown sugar
1/2 teaspoon red pepper flakes
Brown meat with onion and garlic. Stir in remaining ingredients except beans.
Heat to a boil. Simmer (covered) for 20 minutes. Stir in beans, serve. Don’t
overcook! Leave the onions chunky.
3 0 2
Easy Oven Stew
3 pounds beef stew meat

3 large onions, cut into eighths
1 (14 1/2-ounce) can whole tomatoes, undrained & chopped
2 cups water
1/4 cup instant tapioca or cornstarch
2 teaspoons salt
1 teaspoon pepper
2 bay leaves
1 (1-pound) package fresh baby carrots
1 (1-pound) package frozen cut green beans
Heat oven to 300°. In a large Dutch oven or roasting pan, combine all
ingredients except carrots and green beans. Mix well. Cover. Bake 6 to 7 hours,
stirring occasionally, and adding carrots and green beans during last hour of
cooking time. Remove bay leaves before serving.
Clam Chowder
2 (8-ounce) cans minced clams

1 cup celery, finely chopped
1 cup onion, finely chopped
2 cups raw potatoes, diced
1/2 cup butter
1/2 cup flour
1 quart half & half
1 tablespoon sugar
Few grains pepper
Pour juice of clams over vegetables. Add enough water to cover. Cook until
done. Over low heat, melt butter. Blend in flour and half & half. Let thicken and
add drained vegetables, salt, sugar and pepper.
3 0 3
Chicken Noodle Soup
I usually make two recipes of noodles for one batch

of soup. It’s better to make two batches of noodles
than double the recipe. This is really good if you’re
sick—flu, sore throat, that sort of thing. My grandma
didn’t use veggies. I added them and they’re good.
But it’s good without them too. This recipe is from my
Grandma Thayne.
1 whole chicken
1 bunch celery
6 carrots
Fill a large stock pot with water. Boil chicken until cooked (fryer type is okay).
Cook 2 hours if thawed, or 3 to 4 hours if frozen. Chop celery and carrots. When
chicken is done, dice up all the meat you like to eat. Add meat, celery and
carrots back into the chicken broth. Add more water until the water is 1 to 2
inches from the top. Turn heat to medium-high. Add noodles.
N O O D L E S
1 cup flour
1 teaspoon salt
1/4 teaspoon nutmeg
1 egg
1/4 cup cold water
1 bag frozen corn (small)
Parsley
In a small bowl, whisk together flour, baking powder, salt and nutmeg. Make a
well and in the center; add egg and cold water. Mix with a fork until
moistened. On a floured surface, roll out dough. Cut into noodles with a pizza
cutter, about 1/4 inch by 2 inches.
When the broth with chicken and vegetables is boiling, add the noodles a few
at a time and stir them down. Add frozen corn. Let boil on medium heat for 25
minutes. Add 1 large spoonful of salt and pepper to taste. Add parsley for
color.
3 0 4
Cream of Chicken Noodle Soup
This is a good soup for picky little child-eaters, from

my Aunt Stephanie.
4 cups water
2 cans chicken noodle soup
3 cups egg noodles
Chicken breasts, cooked & shredded
Butter
Bring water and chicken noodle soup to a boil in a large pot. Add egg
noodles, Cream of Chicken soup, evaporated milk, chicken breasts (as much
as desired) and a dab of butter. Stir well. Eat.
Creamy Chicken Soup

6 carrots, diced
6 stalks celery, diced
Minced onion (or 2 diced onions)
1 1/2 gallons water
6 ounces chicken bouillon
1 package frozen peas
1 pound butter
3 cups flour
3 cans canned chicken
1 (16-ounce) can Cheese Whiz
Boil carrots, celery and onions in water until tender. Add chicken bouillon and
frozen peas. In a separate pan, melt butter. Add flour to thicken. Add to soup
base. Add chicken and Cheese Whiz. Heat until thickened.
Feeds 20 to 25 people
3 0 5
Chicken Noodle Soup
C A T H Y B E L L
1 boneless, skinless chicken breast

2 tablespoons chicken bouillon
2 to 3 cups noodles, uncooked
In 2 quarts of water, boil chicken breast with bouillon until tender and no pink in
center. Remove chicken from pan. Add noodles to the boiling water. Shred
chicken with two forks (or cut into cubes). When noodles are tender, return
chicken to pan. Season to taste. Add vegetables for color and flavor.
Cheese Soup
N I C K Y B U R W E L L
This is one that kids really like.

4 to 5 stalks celery, diced
3 to 4 potatoes, diced
3 to 4 carrots, diced
1 onion, chopped
1/2 package frozen broccoli or peas
2 quarts water
12 chicken bouillon cubes
1/2 pound butter
1 to 1/2 cup flour to thicken
1 large jar Cheese Whiz
In pan, boil celery, potatoes, carrots and onion in enough water to cover
vegetables. Cook until tender (about 20 minutes). Don’t drain. In another pot,
boil 2 quarts water. Dissolve bouillon cubes in water. In another pan, melt
butter and add enough flour to thicken. Add “paste” to boiling water and
whisk until creamy. Add Cheese Whiz, undrained vegetables and frozen
broccoli or peas. Simmer for 10 to 15 minutes.
3 0 6
Cheese Soup
2 carrots, diced
4 potatoes, diced
Garlic powder
Salt
Pepper
3 squares margarine
1/2 teaspoon sugar
1 1/2 cups flour
2 (8-ounce) jars Cheese Whiz
Cook carrots and potatoes in 3 quarts of water until tender. Remove

carrots/potatoes and set aside. Add more water until water level is back to 3
quarts. Stir in bouillon cubes, garlic powder, salt and pepper. In a separate
pan, melt margarine. Add sugar and flour to make a paste; stir paste into hot
broth until smooth. Add Cheese Whiz and carrots/potatoes.
Potato Cheese Soup

2 cups potatoes, cubed

1 cup celery, diced
1 cup carrots, diced
1/2 onion, chopped
2 teaspoons dried parsley
1 teaspoon salt
Dash pepper
4 to 6 tablespoons flour
3 cups milk
1 pound Velveeta cheese
Cook potatoes through bouillon cubes in 2 cups of water until tender, about 20
minutes. Make thickener with flour and milk; stir into cooked vegetables. Add
Velveeta cheese, cut into small pieces so it will melt easily.
3 0 7
Potato Cheese Soup
1/2 cup flour

2 cups milk
2 cups potatoes
1/2 cup onions
1 cup carrots
1 cup celery
2 1/4 cups water
1/4 cup butter
5 cubes bouillon
3 cups cheese
Mix flour and milk well. Add other ingredients except cheese. Simmer for 30
minutes. Add 3 cups of cheese.
Cheese Potato Soup

3 1/2 cups chicken broth

4 to 5 large potatoes, diced
1/3 cup onion, diced
1 carrot, grated
1/2 teaspoon salt
1/2 cube butter
3/4 cup flour
2 cups milk
4 ounces Velveeta cheese
Cook broth through salt together until tender. Make paste of butter and flour.
Add milk and Velveeta cheese to paste; mix well. Add paste mixture to soup
when boiling; cook until thickened. You can add more carrots, celery or
broccoli.
3 0 8
Creamy Cheese Potato Soup
C A T H Y B E L L
You can add vegetables like carrots, broccoli and

cauliflower, along with potatoes, for a cheddar-
vegetable soup.
4 to 6 medium potatoes, peeled and cubed
2 tablespoons chicken bouillon
1 cup cream or sour cream
Cornstarch
Salt & pepper
In medium pan, boil potatoes with bouillon and 2 quarts water, until soft. Mix in
sour cream and cheddar cheese. Add a little hot mixture to sour cream mixture
until smooth. Add a little more hot mixture until it isn’t lumpy. Thicken with
cornstarch. Salt and pepper, to taste.
Broccoli Cheese Soup


1 large package Velveeta cheese (spicy)
2 heads broccoli
1 (10-ounce) package spaghetti noodles, cooked
2 cups diced ham
1/4 cup milk
Cook broccoli in chicken broth until tender. Cook spaghetti. Add cheese to
broccoli and lower temperature. Add ham. Reduce heat and add spaghetti.
Add milk to thicken. Let simmer on low for about an hour.
3 0 9
Hot & Sour Soup
I usually triple this recipe.

1/4 pound boneless pork loin
6 winter or black dried mushrooms (found in the Asian section)
1/4 ounce firm tofu
3 tablespoons white vinegar
1 teaspoon salt
1/2 cup shredded canned bamboo shoots
2 tablespoons green onion, chopped
1 egg
Cut pork into 2-inch by 1/4-inch strips; marinate in a covered bowl in the fridge
for 15 minutes with the following mixture
1/2 teaspoon cornstarch

1/2 teaspoon salt
1/2 teaspoon soy sauce
Put the dried mushrooms in a bowl of water and let soak for 20 minutes. Rinse,
then cut off any hard parts and slice into small strips. Cut tofu into 1 1/2-inch by
1/4-inch strips and set aside in a bowl. Cut bamboo shoots into thin strips and
set aside in another bowl.
Heat chicken broth in a large saucepan (or stockpot if tripling). Add vinegar,
soy sauce and salt. Add bamboo, mushrooms, pork (raw) and tofu. Heat to
boil, reduce heat, then simmer 5 minutes.
In a bowl, dissolve 2 tablespoons cornstarch in 2 tablespoons cold water. Stir

mixture into soup and heat to a boil on high heat with the lid on. Beat egg and
have ready. Right away, when the soup is really hot, use a fork and put in the
egg, making threads. Turn heat off. Add green onions and Pepper Sauce.
F O R P E P P E R S A U C E
1/2 teaspoon sesame oil
2 teaspoons Tabasco sauce (if desired)
3 1 0
Potato Bacon Soup
1 package bacon
1 large onion, chopped
4 cups potatoes, diced
1 large can Cream of Mushroom soup
1 cup sour cream
Cook bacon until done. Drain & chop. Add onion to a large pot and simmer 5
minutes. Add 2 cups water and potatoes. Boil 10 to 15 minutes. Add soup and
sour cream; mix well. Simmer 20 to 25 minutes. Stir in bacon before serving.
Elephant Stew
1 elephant
2 rabbits
Brown gravy
Cut elephant into bite-sized pieces (this will take about 4 months). Cook over
kerosene at 525° until tender, about 5 months. Add salt and pepper. Cover
with brown gravy. This will serve approximately 3,800 people. If more are
expected, add 2 rabbits. Do this only if absolutely necessary, as most people
do not like to find Hare in their stew.
3 1 1
Sweet Treats
“I did look unto my God,
and I did praise him all the day long.”
1 N E P H I 1 8 : 1 6
3 1 2
Marshmallow Popcorn
2 batches popcorn (16 cups)

1 cup butter
1/3 cup Karo syrup
1 1/2 cups sugar
Combine popcorn and mini marshmallows. In a saucepan, combine butter,

Karo syrup and sugar; bring to a boil. Simmer 3 minutes. Pour over popcorn and
marshmallows. Mix.
Sticky Carmel Corn

1 can Eagle Brand milk

1 package brown sugar (about 1/3 large bag)
1 cup light Karo syrup
1/4 pound butter
Heat syrup and sugar. Bring to a boil, stirring constantly. Add butter and milk.
Bring to a boil again (cook to thin ball stage), only stir occasionally. Pour over
popcorn.
Makes a lot! 2 large bowls
Caramel Popcorn Syrup

1 cup white corn syrup

1 cube margarine
Popped corn
Bring corn syrup and brown sugar to a boil. Remove from heat. Add milk and
margarine; bring to a boil. Cook to soft ball stage. Pour over large bag of
popcorn.
3 1 3
JELL-O Popcorn
1 cup light corn syrup

1/2 cup sugar
1 package JELL-O (small)
9 cups popcorn (or more)
Bring syrup and sugar to a boil. Remove from heat. Add JELL-O and stir until
dissolved. Pour over popcorn.
Caramel Corn
8 cups popped corn

1/2 cup brown sugar (dark is best)
1/4 cup margarine
2 tablespoons white corn syrup
1/4 teaspoon salt
Combine brown sugar, corn syrup and salt. Microwave in at least a 4-cup size
bowl for 2 minutes. Stir. Microwave 1 minute more. Add baking soda. Stir till
foamy. Pour over popcorn while stirring. Mix well.
Special K Snacks
N I S H A B A U R
4 cups marshmallows
2 squares salted butter
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla
1/4 cup pecans, crushed
7 cups Special K
Melt marshmallows and butter in pan. Stir in sugars. Remove from heat and
add vanilla and pecans. Pour over cereal mix and spoon onto plate. Let cool
and serve.
3 1 4
Puffed Rice Cereal Caramel Balls
C A T H Y B E L L
1 1/2 small bags puffed rice cereal

1 cube butter
3/4 cup light Karo syrup
1 cup white sugar
1 cup brown sugar
1/4 cup water
Fill a large (32-cup) bowl 2/3 full with puffed rice cereal. In a heavy saucepan,
add butter, light Karo syrup, white sugar, brown sugar and water. Bring to a
boil. Add sweetened condensed milk. Cook, stirring constantly, to between soft
and hard ball stage (240 to 245°). Remove from heat. Add baking soda (this will
cause mixture to expand). Pour over cereal and mix thoroughly. Form into balls.
This must be done while the mixture is still warm—once it cools, it will not stick
together! Wet hands before forming balls to prevent sticking to hands. Re-wet
as needed. Store in air-tight container.
Original Chex Party Mix

1/4 cup butter

5 teaspoons Worcestershire sauce
1 1/4 teaspoons seasoned salt
2 cups Corn Chex
2 cups Rice Chex
2 cups Wheat Chex
1 cup mixed nuts
1 cup pretzels
Melt butter in open roasting pan at 250°. Stir in seasonings. Gradually add
cereals, nuts and pretzels; stir to coat evenly. Bake 1 hour, stirring every 15
minutes. Spread on absorbent paper to cool. Store in large Zip-loc bag.
Makes 10 cups
3 1 5
Blizzard Blitz Party Mix
2 cups Chex cereal

2 cups small pretzel twists
1 cup dry-roasted peanuts
1 cup (about 20) caramels, coarsely chopped (freeze for easier chopping)
1 (12-ounce) package (2 cups) white chocolate chips (or milk chocolate/dark
chocolate)
Mist a 9x13 baking dish with spray. In a large bowl, combine Chex, pretzel
twists, peanuts and caramels. In a medium microwave-safe bowl, microwave
white chocolate chips at 70 power for 1 minute; stir. If lumps remain,
microwave in additional 10 second intervals, stirring in between, until smooth.
Pour chocolate over cereal mixture; toss to coat. Let cool just slightly. With
hands, pour mixture into prepared baking pan; let stand 2 minutes or until firm.
Break into bite-size pieces.
Cereal Candy
1 box Corn Chex

1 box Honey Grahams cereal
3 cups coconut flakes
2 cups shaved almonds
3 cubes butter or margarine
2 cups Karo syrup
2 cups sugar
Combine cereals, coconut and almonds. In a saucepan, combine butter, Karo

syrup and sugar; boil 3 minutes. Pour over cereals and mix. Spread evenly on a
greased cookie sheet. Cool.
3 1 6
Pure Addiction
T E N I E L L E R I D G W A Y
1 stick butter
1 cup Karo syrup
1 cup sugar
1/2 box Golden Grahams
1/2 box Corn Chex
2 cup slivered almonds
1 cup wide ribbon coconut
Add butter, syrup and sugar in saucepan. Bring to a boil. Boil for 2 minutes 24
seconds, stirring continually. Add liquid to the dry ingredients and mix. Pour
mixed ingredients onto a cookie sheet and let cool.
Peanut Butter Krispies

N I S H A B A U R
3/4 cup sugar

1/2 to 1 cup peanut butter
3/4 cup Karo syrup
2 teaspoons vanilla
6 cups Rice Krispies
Bring sugar, peanut butter and Karo syrup to boil. Remove from heat and add
vanilla. Pour over Rice Krispies. Mix and flatten onto wax paper.
Suckers
2 cups sugar
1 cup water
3/4 cups Karo syrup
1/2 teaspoon flavoring
1/2 teaspoon food coloring
Bring sugar, water and Karo syrup to a boil, hard crackle. Remove from head.
Add flavoring and food coloring.
3 1 7
Corn Chex Treat
1 (16-ounce) box Corn Chex

1 (16-ounce) bag unsalted peanuts
1 cube butter or margarine
1 1/2 cups sugar
1 1/2 cups Karo syrup
Put cereal and peanuts in large mixing bowl; set aside. Combine butter, sugar
and Karo syrup in saucepan. Boil on medium heat for 2 minutes, stirring. Pour
mixture into cereal and peanuts; mix. Put into cake pans to cool. Cut and eat.
They are soooo good!
Whatchamacallits
1 cup Karo syrup

1 cup peanut butter
1 cup sugar
3 cups rice krispies
1/2 package chocolate chips
1/2 package butterscotch chips
Combine Karo syrup, peanut butter and sugar on medium heat until smooth.
Add rice krispies. Spread into a greased 9x13 pan. Melt together chocolate
and butterscotch chips; pour over mixture and cool in refrigerator.
More! More!
2 bags corn pops (orange bag in the chip aisle)

2 squares margarine
1 cup sugar
1 tablespoon water
1 tablespoon Karo syrup
Bring all ingredients except corn pops to a boil. Simmer 5 minutes. Pour over
corn pops. Spread out on waxed paper.
3 1 8
Frozen Fruit Pops
3 (6-ounce) cartons raspberry yogurt

2 medium ripe bananas, cut into chunks
12 Popsicle molds or paper cups (3 ounces each) and Popsicle sticks
In a blender, combine yogurt, lemon juice and bananas; cover and process 45
seconds or until smooth. Stir if necessary. Fill molds or cups with 1/4 cup yogurt
mixture; top with holders or insert sticks into cups. Freeze.
Makes 1 dozen
Buckeyes
1 1/2 cups peanut butter

3/4 cup butter
1 teaspoon vanilla
1 (16-ounce) can powdered sugar (1 box)
Waxed paper
Toothpicks
1 package chocolate chips
4 tablespoons shortening
Mix peanut butter, butter, vanilla and powdered sugar. Roll into balls. Put
toothpicks in center of balls. Let chill. Melt chocolate chips and shortening on
low heat. Dip peanut butter balls into chocolate, leaving the top uncovered.
Chill again. Remove toothpicks and serve.
3 1 9
Lemon Bark
1 bag lemon drops

2 bags white chocolate chips
Place lemon drop candies into a plastic bag. Seal and crush into small chunks
with a hammer. Place white chocolate chips in a double boiler; heat until
melted. Mix crushed candy into melted chocolate. Remove from heat. Pour
mixture onto a cookie sheet lined with waxed paper. Cool. May be placed in a
refrigerator for 45 minutes. Remove from cookie sheet and break into pieces.
Chocolate Fruit Dip


1/3 cup sugar
1/3 cup baking cocoa
2 cups whipped topping
Assorted fruit for dipping
In a mixing bowl, beat together cream cheese and sugar until smooth. Add
cocoa and vanilla; mix well. Beat in whipped topping until smooth. Serve with
fruit.
Makes 2 cups
3 2 0

South Weber 8th Ward Cookbook

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2009 | www.frogtummy.

Relief Society Presidency

Relief Society Presidency

Cakes & Cupcakes ...................................74

Cookies & Bars ...................................... 102

Dips ............................................................... 144

Holiday ........................................................... 152

Ice Creams ................................................. 158

Main Dishes ................................................ 164

Pasta ............................................................. 182

Play Dough ................................................. 192

Poultry ........................................................ 206

Salads .......................................................... 236

Salsas ............................................................ 258

Sandwiches ............................................... 266

Sauces & Dressings .............................. 272

Side Dishes ...............................................282

Soups, Stews & Chilis..........................294

Sweet Treats ............................................. 312

Combine ALL ingredients and serve with corn chips.

Sun-dried Tomatoes (well, sort of)

Tomatoes (mealy, old tomatoes work great)

Sauté all ingredients except tomatoes. Place thinly-sliced tomatoes on a

1 (1/2 pint) container purchased deli crab salad

3/4 cup butter

Mix and spread on crackers or bagels.

1 tablespoon olive oil

1 package cream cheese

Optional ingredients are crab meat, browned

2 (8-ounce) packages cream cheese

Tomato & Cream Cheese Appetizer

1 (8-ounce) package cream cheese

Ham Cheese Ball

2 (8-ounce) packages cream cheese

Eat these like you would a taco! Serve with rice.

1 (8-ounce) package regular croissant rolls

Slice a zucchini thinly in rounds. Place on a Pam-sprayed cookie sheet. Using a

2 quarts chilled apple cider

Makes about 1 gallon

1 can frozen lemonade

1/2 cup sugar

Mix in large pot or water cooler.

Mix together. Add orange, lemon and lime slice.

Makes over 1 gallon

From my friend Amanda, from Guatemala.

Mix together fruit in a blender. Add honey or sugar to sweeten. Drink.

If this is your first time using fresh wheat for

2 cups very warm water (steaming at the tap)

Yummy, Yummy Wheat Bread

2 1/4 teaspoons active dry yeast

Makes one 9 x 5-inch loaf

1/4 teaspoon active dry yeast

2 1/2 cups very warm water

1 3/4 cups flour

Cinnamon Fabulous French Bread

Favorite Recipe from The Amazing Wheat Book.

2 1/2 cups stone-ground 10-grain hot cereal, uncooked

This is good you don’t need to put anything on it!

Mix all ingredients. Spray pan. Bake at 350° for 30 minutes.