Monday, February 26, 2007

Macaroni & Cheese

Here is a recipe I got in Relief Society :

Note: If making ahead and freezing the dish, cover with plastic wrap and foil. Thaw in refrigerator for 24 hours, and bake uncovered until dish is bubly and browned. The frozen casserole can also be cooked in the oven without thawing: remove plastic wrap, cover with the foil, and bake until bubbling. Remove foil and cook until browned.

2 slices white sandwich bread, torn into small pieces ( use food processor if needed)
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/4 cups milk
2 cups of shredded cheese (8 ounces)
ground pepper

1 tbls unsalted butter, melted
1/4 ounce Parmesan cheese, grated (about 2 tbls)

Cook macaroni according to package directions; drain well.

Meanwhile, for topping, mix the torn bread and melted butter well with a fork. Toss with Parmesan cheese; set aside.

Meanwhile, for cheese sauce, melt butter in a saucepan. Stir in flour until completely incorporated. Add milk all at once. Cook and stir until slightly thickened and bubbly. Add shredded cheese; stir until melted. Season to taste with salt and pepper.

Stir macaroni into cheese sauce. Transfer to a 1 quart casserole. Coat casserole with topping. Bake, uncovered, in a 350 degree oven for 25-30 minutes or until bubbly and browned on top. Let stand 10 minutes.

1. Just about any cheese will work; good ones are cheddar, Colby, Monterey jack, and Gruyere. Goat and blue are great when used with other cheeses.

Friday, February 23, 2007

Olive Garden Salad

Olive Garden Salad

Salad Ingredients:
1-2 heads of iceberg lettuce
red onion, sliced
black olives
banana peppers
tomato, chopped
fresh Parmesan cheese

Dressing Ingredients:
1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Adjust ingredients to taste.

Toss salad ingredients.
Add Dressing just before serving. Dressing can be made a day in advance.

Friday, February 16, 2007

Poppyseed Chicken

3-4 Chicken Breasts or 12 strips (I even sometimes just use 2)
1 can cream of chicken soup
1 1/2 c. Sour Cream
1/2 stick butter
1 1/2 T. Poppy seeds (or less- just sprinkle until it looks like enough)
1 1/2 Tube Ritz Crackers

1. Cut chicken into bite-sized pieces and cook in pan,
2, In a 9 x 13 pan, mix cooked chicken, soup, and sour cream
3. Sprinkle in poppy seeds
4. Crush Ritz Crackers in a Ziploc. Mix with melted butter. Spread over top of chicken mixture.

Bake at 350 for 20-25 min.

Tuesday, February 6, 2007

Sunday Chicken

Sunday Chicken--easy and yummy

4 to 6 boneless, skinless chicken breasts
2 cans cream of chicken soup, condensed
1 envelope dry onion soup mix
1 cup sour cream

Place chicken in greased slow cooker. Mix cream of chicken soup and onion mix then pour over chicken. Cover and cook on low heat for 6-8 hours. One hour before serving stir in sour cream.

I like it served over rice and green beans on the side. It would also be good with sauted mushrooms. Good luck!

Monday, February 5, 2007

Chicken Tortilla Soup

Okay this is seriously the easiest thing to make. This comes from my cousin Catherine.

4 chicken breasts (12 tenderloin pieces)
2 (15 oz) cans black beans, undrained
2 (14 oz) cans stewed tomatoes
2 (14 oz) cans chicken broth

1 (14 oz) can whole kernal corn
1 c. salsa - I use mild
1 (4 oz) can chopped green chilies

Throw everything into your crock pot- I usually throw my chicken in frozen- and cook on low for 4-6 hours. Right before serving take out chicken and shred, then put back into soup

Toppings: Tortilla chips, sour cream, grated cheese, cilantro, lime wedges.

Sunday, February 4, 2007

OREO Triple Layer Chocolate Pie

32 OREO Chocolate Sandwich Cookies, divided (about 3/4 of 1 lb. 2 oz. bag)
1/4 cup (1/2 stick) butter or margarine, melted
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

FINELY crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
POUR milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
SPOON 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
REFRIGERATE 4 hours or until set.

This is a yummy treat from

Saturday, February 3, 2007

My Momma's Cinnamon Rolls

Cinnamon Rolls--
2 c. lukewarm water
2 T. dry yeast
1 T. sugar
7 c. flour
2 t. salt
6 T. margarine
1/2 c. sugar
3 eggs
Brown Sugar
3 T. powdered milk (optional)

Dissolve yeast and 1 T. sugar in warm water. Add 3 cups flour and beat with mixer until smooth as possible (will be lumpy and stringy). Cream sugar, margarine, and eggs until very smooth. Add egg mixture to first mixture. Then add remaining flour and salt a little at a time. Mix together. Knead a LITTLE. Dough will be lumpy and uneven. Cover. Letrise until double (about 1 hour). Divide in half. Roll out. Spread with melted margarine (approx 1 to 2 T.) Sprinkle with brown sugar and cinnamon. Roll up and cut into ½" rolls with thread. Let raise on pan until nice size. Bake at 375 degrees for approx 10 to 15 minutes or until just barely brown.

Buttercream Frosting--
4 cups powdered sugar
1/2 c. margarine
1/2 c. shortening
1 1/2 t. vanilla
dash of salt

Cream margarine, shortening, salt, and vanilla together until as smooth as possible. Add powdered sugar 1 cup at a time. Add 1 to 2 T. of milk to thin frosting or add milk to desired consistency. You can also add cocoa to desired taste for chocolate frosting.


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