Banana Cream Pie

This recipe comes from my daughter's mother-in-law (Sheila Thorpe). It is delicious but don't be tempted to turn up the heat too much or it will scorch. She uses Marie Calendar's frozen pie crust but you can make a home made one if you want. Just before serving she tops it with whipped cream and slices bananas on top. Enjoy!!

Sheila's Banana Cream Pie (one pie)

3/4 c. sugar

3 rounded tbsp. corn starch

1/4 tsp. salt

2 c. whole milk

3 egg yolks

2 tbsp. butter

1 tsp. vanilla

1 pastry shell

Combine sugar, corn starch and salt in a pan. Gradually stir in milk. Cook over medium heat until just a low boil. Cook for 7 minutes, stirring frequently so it doesn't burn. Take a little of the hot mixture into a separate bowl and mix in the egg yolks. Stir this mixture into the mixture on the stove. Cook on a low boil for another 7 minutes stirring constantly so it doesn't burn. Remove and add butter and vanilla. Cool to room temperature and pour into pastry shell.

Chocolate Chip Pecan Pie

This one is soooo good, I had to share! Try it this Christmas!

Chocolate Chip Pecan Pie

3 eggs
1 1/2 c. sugar
1/2 c. flour
6 T. butter, melted
1/2 t. salt
1/2 t. lemon juice
1/2 c. corn syrup
1 1/2 c. semisweet chocolate chips
1 1/2 c. pecans
1 recipe pastry for a 9 inch single crust pie

Directions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl beat eggs until light and fluffy. Add sugar, flour, butter, salt, lemon juice and corn syrup. Mix thouroughly, then stir in chocolate chips and pecans. Pour mixture into pie shell.
3. Bake in preheated oven for 45 minutes or until set and golden.

Pumpkin Cinnamon Rolls

I saw this recipe on Good Things Utah one day, and it looked so yummy so I wanted to post it here. I haven't tried it yet, although I need to soon, so if anyone tries it before I do, please leave a comment on what you think...


Prepared by GTU viewer Carrie Swenson

Ingredients:

2 T. yeast
1/2c. warm water
1/2 c. canned pumpkin
2/3 c. sugar
½ t. salt
1 egg, beaten
¼ c. melted, butter
1/4 t. ground cloves
1 t. cinnamon
4-5 c. bread flour
½ c. brown sugar, packed
2 T. cinnamon
2 T. melted butter
Method:


Dissolve yeast in warm milk. Wait 5 minutes. Add pumpkin, egg, sugar, butter, salt, cinnamon and cloves and mix well. Slowly add flour one cup at a time. Scrape down sides of bowl after each addition of flour. Turn into lightly greased bowl, cover and set in warm place until double in bulk. Punch down dough and let rest for 5 more minutes. Roll dough out into a rectangle.
Brush dough with melted butter. Sprinkle the dough with sugar and cinnamon mixture. Starting with long side of dough, roll up jellyroll style. Pinch seams to seal. With sharp serrated knife cut roll into 12 1 in. pieces. Place rolls, cut side up in greased 9*13 pan. Cover and let rise until double, 30 to 45 minutes.
Bake rolls at 350 degrees about 20 minutes or until golden brown. Drizzle with caramel frosting as soon as they come out of the oven. Let cool until warm, add the rest of the frosting. Enjoy!

Caramel Frosting

¼ c. butter
½ c. brown sugar, packed
2 T. milk
¼ t. vanilla
Pinch of salt
½ c. to ¾ c. sifted powder sugar

In a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over med. Low heat 1 minute. Transfer to small bowl and cool mixture. Stir in vanilla, salt, and powder sugar. Beat with Electric mixer until well blended. If necessary, add more sugar for desired consistency.

Pumpkin Bars

I got this recipe off another site called "Celery Go?". They are delicious so I thought I would share the original post.

Pumpkin Bars

Before I post this recipe, I want to give full credit to Dr. Deborah Dean, a professor of mine from BYU who first introduced me to these delightful treats! I hope she won't mind my re-posting the recipe here. I just made these again the other day, and think that they are a wonderful fall dessert.

4 eggs
1 16oz. can pumpkin
2 cups sugar
1 cup oil
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp baking soda

Mix ingredients thoroughly. Pour batter onto large, greased cookie sheet (similar to a jelly-roll pan). Bake at 350 degrees for about 20-25 minutes. When cooled, frost with the following cream cheese frosting. (We make ours with Tofutti cream cheese, and no one has ever been able to tell the difference, a fact I'm fairly proud of!)

1 package cream cheese
6 tablespoons butter
1 teaspoon vanilla
3-5 cups powdered sugar depending on your sweetness preference. (we use 3-4)
2-3 tablespoons milk (if needed to thin the frosting to spreadable consistency. We don't usually need it, but the Tofutti cream cheese may not be as stiff as the real stuff...)

Pumpkin Chocolate Chip Cookies

I love this recipe. Not only is it easy, it doesn't take much time and I think a little healthier.

1 Spice Cake Mix
1 Can of Pumpkin (15 oz.)
1 Bag of Chocolate Chips

Mix the Spice cake mix (mix only, do not add any other ingredients called for the cake), 1 can of pumpkin and the chocolate chips in a mixing bowl and scoop onto cookie sheet. I like to use my Pampered Chef cookie dough scooper because it makes them almost perfectly round, but spoons will work fine too. Cook at 350 degrees for 10-12 minutes, depending on how hot your oven is and there you go......Nummy, Nummy

Fall soups and rolls

We recently had a bunch of people over for dinner and we served soups and rolls. I had some requests for the recipes, so I thought I'd post them here too. I'm sure you all have some favorites for the fall, too. I hope you post them. Everything here is super yummy!

Chili (courtesy of Shelley Blackwell, who got the recipe from Jamie and Bill Blackwell!)

1 pound hamburger

1/2 white onion

garlic salt

1 pkg. taco seasoning

2 pkgs. ranch dressing

1 can rotel (canned salsa)

2 cans stewed tomatoes

2 cans corn

2 cans white hominey

2 cans red kidney beans

2 cans pinto beans

Brown meat with onion and garlic salt. Add taco seasoning. Empty into large pot. Add all cans and ranch packets and 2 cups water. Heat! Serve with chips, cheese, sour cream and green onions.

The chili we had was a modified version of this recipe. I did not add the corn or white hominey. I also used my fresh pureed tomatoes in place of the canned tomatoes and salsa, and added some dried peppers.

White Chicken Chili (courtesy of Emily Christensen)

4 chicken breasts
1 can chicken broth
1 sliced onion
1/2 t. garlic salt

Put all in stock pot and boil until chicken is shreddable. Take chicken out and shred with 2 forks, put back in stock pot.

Now add:
4 cans white great northern beans
1 8 oz. jar green salsa
2 cans diced green chilies
3/4 of a 16 oz. sour cream

Heat through. Serve with shredded cheese, extra sour cream and tortilla chips.

Rolls
Mix together dry ingredients:
3 c. whole wheat flour
¾ c. sugar
2/3 c. powdered milk
1 t. salt
3 T. whole egg powder (or add 3 eggs with the liquid ingredients)
2 T. yeast
2 T. vital wheat gluten
Add liquid ingredients:
3 c. warm water
½ c. margarine or butter
Mix well. Add up to 6 or 7 cups of white flour until the dough is no longer sticky. Raise in warm place for 1 hour. Roll and cut dough into desired shape. I like to roll the dough into 4 circles, cut like a pizza for 12 rolls in each circle, and roll from the big side first. Raise in a buttered pan (I put ¼ c. butter or margarine in each pan) for another hour. Bake at 375 degrees for 14 minutes. Yield: 4 dozen rolls (I often ½ this recipe.)

Waffles

I love waffles but don't cook them much since it is just me and my husband at home now. But we made them yesterday while the kids were home for conference. Here is a fun recipe for you to try!


2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons (or a little more) sugar
1 1/2 teaspoons baking soda
1 3/4 cup buttermilk OR (and I prefer the substitution) 1 1/2 cups sour cream thinned with 1/4 cup (I used a lot more) milk.
2 eggs, separated
4 tablespoons butter, melted and cooled
1/2 teaspoon vanilla extract (optional)
canola or other neutral oil for brushing the waffle iron

1) Combine dry ingredients. Mix together the buttermilk(or sour cream/milk) and the egg yolks. Stir in the butter and vanilla (if you are using it).

2) Brush the waffle iron lightly with oil and preheat it. Stir the wet into the dry ingredients. Beat egg whites with whisk or electric mixer until they hold soft peaks. Fold them gently into the batter.

3) Spread about 1/2 cup of batter onto the waffle iron (depending on the size of your iron) and bake until the waffle is done, usually 3-5 minutes. Serve immediately or keep warm for a few minutes in a low oven.

Real maple syrup (a splurge, but worth it) sets off the tanginess of the waffles and takes them from good to great. Serve with fresh fruit and bacon and you are good to go.

Fun Strawberry Spinach/Lettuce Salad

One bag of Baby spinach
One bunch of Romaine Lettuce
One Red Onion sliced into Rings
1 c. Shredded Parmesan Cheese
1-2 c. sliced Strawberries
1 bag Heath Chips
Layer all ingredients above and chill.

Dressing:
1 c. mayo
2/3 c. sugar
1/4 c. milk
1/4 c. white vinegar
1 T. poppyseed
Mix together and put on above ingredients right before serving. Delicious!!!

Fluffy Pumpkin Cheesecake Pie

My daughter had this at her super saturday. It was delicious!!!! Enjoy!

1 Ready Crust Graham Cracker Pie Crust

12 ounces cream cheese, softened

1/2 cup sugar

1-1/2 teaspoons pumpkin pie spice

1 cup 100 % pure pumpkin

2 eggs

Mix cream cheese, sugar and pumpkin pie spice on medium speed. Stir in pumpkin. Add eggs and mix until blended. Pour into crust. Bake at 350 degrees for 40 minutes. Cool. Refrigerate for 3 hours or overnight. Serves 8.

Macaroni Shrimp Salad

I love salads in the summer - actually all year long. Here is a delicious one!

2 cups small deveined shrimp (The lady that gave me the recipe likes fresh from the case)
2 cups elbow macaroni
1 packet of ranch dressing ( regular not buttermilk)
3tbs mayo- or more depending on your own taste
3 tbs miracle whip- or more depending on your own taste
1 bunch of green onions

cook macaroni as directed on package
add all other ingredients and mix well
if possible make the day before so that all the flavors have time to blend and the salad has time to chill

Home-made Ice Cream Sandwiches

This recipe is from one of my college roommates. Her daughter posted it on her blog and I thought I would share!!!

Thick and Chewy Triple Chocolate Cookies

from America's Test Kitchen Cookbook

*Just a note of warning, check your cupboard before you start these. You'll need at least 4 cups of chocolate chips.

2 C flour

1/2 C cocoa powder

2 t baking powder

3/4 t salt

4 large eggs

2 t vanilla extracct

2 t instant coffee (I didn't have any and they tasted great w/o)

10 T butter, softened

1 1/2 C packed light brown sugar

1/2 C sugar

16 oz. semisweet chocolate, melted and cooled

2 C semisweet chocolate

Ice cream of choice

Whisk together all dry ingredients. In another bowl, whisk together effs, vanilla and coffee until coffee is dissolved. In mixer, beat together butter and sugars until light and fluffy (about 3 min.). Beat in egg mixture until combined. Beat in cooled melted chocolate, until combined. Add flour mixture until combined. Stir in chips. Cover bowl and let rest for 30 minutes, until dough is a scoopable fudge consistency. Resist the urge to stick all five fingers in there to lick.

Once dough is rested, I scoop out in 1 T size balls onto and ungreased pan. You can use parchment paper if you're feeling sassy. Bake at 350 for 10 to 12 minutes, or until the tops are a little cracked and the middle is soft set. Let cookies cool on pan for 5-10 min. then cool on a rack completely.

Get out your favorite ice cream (we used vanilla, so as not to be too rich). Place a small scoop on one cookie. Top with another. Do a little happy dance. Eat. Sigh. Eat some more. Sigh some more. Praise whoever invented the ice cream sandwich.

You could pre make a bunch and freeze them. Or just keep your cookies on hand in the freezer, bring them to room temperature and put the ice cream on then (that's what I prefer ... no crunchy frozen chips for me).

Enjoy!!

French's crunchy onion chicken

2 cups (4 oz.) French's original or cheddar french fried onions
2 tbsp. flour
4 boneless skinless chicken breasts
1 egg beaten

Crush French Fried Onions with flour in plastic bag. Dip Chicken in to egg, then coat in onion crumbs. Bake at 400 degrees for 20 minutes until cooked through.

Strawberry-yogurt swirl pops

1 lb. strawberries, hulled
1/3 cup plus 1/4 cup sugar,
preferable superfine
2 tsp lemon juice
2 cups vanilla yogur
You'll also need: 2 large plastic squeeze bottles, 10 pop molds (1/2-cup capacity)

1. Place straberries, 1/3 cup sugar and lemon juice in blender; puree 3 minutes. Pour into a large plastic squeeze bottle and screw on bottle top.

2. In a medium bowl, stir remaining 1/4 cup sugar into yogurt until sugar is dissolved. Pour into the second squeeze bottle and screw on bottle top.

3. Fill each pop mold with strawberry and yogur mixtures, alternately squeezing or spooning the mixtures into each mold to create a swirled pattern. Place tops on molds; insert wooden sticks. Freeze at least 6 hours until solidly frozen.

4. Remove molds from freezer. Soften slightly at room temperature, about 5 minutes (or dip molds in warm water a few seconds). Remove pops from molds. Serve immediately, or wrap pops separately in plasctic wrap, then store in freezer bag or container.

Tip: Large squeeze bottles (2-cup capacity) are available in craft stores and baking supply stores, sometimes labeled for candy-making. To easily unmold the pops, use a pair of pliers to grip the sticks and gently pull out pops.

Womans Day magazine

Quick Mesquite Fajitas

So over at Macey's you can buy a seasoned whole chicken, which is very nummy, as I was cooking mine today, I noticed a recipe on the bottom of the bag. It looked way good so here it is

1 tablespoon olive or vegetable oil
1 teaspoon minced garlic
1 pepper, cut 4x 1/2 inch pieces
(red, green or a combination)
1/4 large white onion, sliced 1/2 inch
1/4 cup chopped fresh cilantro
1 cup shredded chicken (again I bought the mesquite seasoned whole chicken from macey's)
8 (6 inch) soft corn tortilla, warmed
1 avocado, sliced
sour cream

1. In a large skillet heat oil over high heat. Add garlic, peppers and onion. Cook 2 to 3 minutes, stirring frequently, until peppers are hot. Stri in cilantro and cooked chicken.
2. Cook 2 to 3 minutes, stirring frequently until chicken is hot.
3. To serve, spoon 1/4 cup of the chicken and pepper mixture onto tortillas. Top with sliced avacado and sour cream if desired.

Chicken Marinade

Ok, girls, sorry it took me so long to get this up :) Sheldon grilled this up for the 4th of July and it was so yummy!

1/3 C. lemon juice
2 T. olive oil
2 t. Worchestershire sauce
1 t. paprika
1 clove garlic, minced
1/2 t. sugar
1/2 t. salt
dash of hot pepper sauce

I use a blender to mix it all together. Reserve 1/4 C. marinade and pour the rest over the chicken, trying to completely cover the meat. Marinade for no longer than 24 hours. It's a pretty strong marinade. I only do it for a few hours.

Use the reserved marinade to baste the chicken as you are grilling it.

Heart Healthy Recipes

My father in law is looking for heart healthy recipes that are low in cholesterol. If you have any that you know of and would like to add them, I'd appreciate it.

Trek Tail Mix

My daughter just went on the pioneer trek and walked almost 45 miles. This is the trail mix they gave them. She said it was delicious and wasn't sure if it was just because they were so hungry or was really a great treat. Sounds fun though - I don't have the quantities so I would just put how much of each you like.

Pretzels

Fish crackers

Salted peanuts

M&M's

Sour Patch Kids

Banana chips

Using dried beans/ refried beans

I just read an awesome post on another blog that gives a recipe for homemade refried beans and ideas for using your dried beans. I'm definitely going to try this one. Click here to read it!

Vegetable Hamburger Soup

I got this recipe from my aunt from her ward cookbook when I got married. I have loved this recipe every since. I had the cookbook out (for the sloppy joes so decided to add this one too)

3/4 -1 lb hamburger
2 c. tomato juice
2 c. potatoes, diced
2 medium carrots, diced
½ c. celery, diced
1 medium onion
1 t. salt
1/4 c. rice or macaroni (I always use the macaroni)
1/8 t. pepper
1 ½ qt water
combine and cook one hour

Sloppy Joes

This is my favorite recipe for sloppy joes. We are having them tonight so I thought I would share;

2 lb ground beef (I have used l lb if I am sort on meat and it works fine)
1 onion chopped finely
½ c. catsup
2 T. mustard
1 can chicken gumbo soup (undiluted)
1 can tomato paste
1 T Worcestershire sauce
1 T. brown sugar
2 T. vinegar
Cook meat and onion and season with salt and pepper. Add remaining ingredients and simmer
over low heat until ready to serve on buns.

Salads

I went to a Relief Society meeting and we had these awesome salads. I asked if I could get a copy of the recipes and so here I am sharing them with you.

Cherry Compote Salad
2 pkgs (3 oz) cherry Jello
2 cups boiling water
1 pkg (10 oz) frozen sweetened sliced strawberries
1 can (21 o )cherry pie filling
1 can (20 oz) pineapple chunks-drained
1 can (15 oz) pear halves drained & cut into chunks
3 medium firm bananas, sliced
2 medium navel oranges, peeled, sectioned & cut into chunks
2 tart apples, peeled & chopped
1 cup fresh or frozen blackberries
1 cup fresh or frozen blueberries

In large bowl, dissolve gelatin in boiling water. Stir in the strawberries until thawed, stir in the remaining ingredients. Transfer to a 4 qt. serving bowl. Cover & refrigerate for 3-4 hours before serving.



PINEAPPLE CAKE
2 eggs (beaten)
2 cups flour
2 cups sugar
2 tsp soda
1 can (15-20 oz) crushed pineapple
1 tsp vanilla
1/2 cup nuts (chopped), optional

Mix all ingredients. Pour onto large cookie sheet pan with 1 inch sides. Bake 375 oven for 15 minutes. Frost with cream cheese frosting.


CREAM CHEESE FROSTING
1 pkg (8oz) cream cheese
3/4 stick butter
4 cups powdered sugar
1 tsp vanilla

Whip all ingredients until fluffy.



MEXICORN SALAD
2 cans corn
2 cans Mexicorn
1 red bell pepper (chopped)
1 green bell pepper (chopped)
6 green onions (diced)
2 cups shredded cheese
1 1/2 cups mayonnaise (mixed with small amount of milk)
1 bag Chili Cheese Fritos (crushed). Add just before serving.




JAPANESE SALAD
1 medium head cabbage (thinly sliced or chopped)
3 chicken breasts (cooked and chopped)
1 green pepper (diced)
3 green onions (sliced)
2 packages dry Ramen Noodles (broken)
1 cup cashews

DRESSING
1 cup salad oil
5 tablespoons vinegar
2 teaspoons salt
1 teaspoon Accent
4 teaspoons sugar
2 teaspoons pepper

Combine dressing ingredients and pour over salad. Mix and refrigerate several hours or until noodles are softned.



SEVEN LAYER SALAD

1 pkg lettuce -16 oz
1 cup celery thinly sliced
1 pkg frozen peas, thawed
1 small onion
4 hard boiled eggs
1 broccoli head, chopped
Layer in a 13x9 pan

DRESSING
2 cups Mayonnaise
2 Tbls sugar
Spread like frosting a cake

Sprinkle parmesan cheese and crubled bacon over dressing. Refrigerate 4-6 hours before serving.




COOKIE SALAD

1 cup Buttermilk
1 (3 oz. pkg.) Vanilla instant pudding
1 (8 oz.) tub Cool Whip
1 (15 oz. can) Mandarin oranges (drained)
1/2 pkg. Keebler Fudge Striped cookies.

With wire whisk beat buttermilk and pudding. Stir in cool whip and oranges. Break cookies into bite size pieces and stir into pudding mixture. Chill for one hour. You can substitute and use any fruit desired.




AUNT HEATHER'S CHICKEN SALAD

3 to 4 chicken breasts, cut up, or 2 large cans of canned chicken
2/3 cup mayonnaise
1/2 cup miracle whip
1 tsp. Lemon juice
1 cup cool whip
1 cup celery, chopped
1 cup apple, chopped
1 cup grapes, cut in half
1 cup pineapple tidbits
1/3 cup slivered almonds
dash of salt & pepper

Mix all together. You can delete or add veggies, fruits, or nuts. Keep in a airtight container in the refrigerator. Will last all week.




BROCCOLI SALAD

2 bunches of broccoli, clean, cut in small pieces
1/8 to 1/4 cup diced onion
1/2 to 1 cup shredded cheese
1/2 to a full pkg. bacon, fried and crumbled

DRESSING
1 cup mayonnaise
1/2 cup sugar
1 tsp vinegar

Mix the dressing and pour over salad and mix well. Refrigerate for an hour. Optional: can add dried cranberries or nuts

Fun and easy Summer Salad

This is a recipe my daughter came up with while at college. It is delicious!!!
Red Romaine Lettuce
1 can garbonzo beans
1 can kidney beans
1 can corn
1 c. grated cheese
grape tomatoes (as many as desired)
1 bag of Scoop type Fritos
Heat up the beans (undrained) in a pan for about 5 minutes and drain. Place corn in a bowl and put in the microwave for 3 minutes. Chop up the lettuce and dice the tomatoes then add the beans and corn. Add the grated cheese and mix together. Serve over Frito scoop chips. Add ranch dressing if desired but it is delicious just on its own.

Gooey Popcorn Treat

This is an old recipe from my husbands family - easy to make and delicious!!
1 bag of popcorn puffs
1 cube of butter
1 c. dark karo
1 c. sugar 1 c. nuts of your choice (I usually use Cashews)

Place the butter, Karo and sugar in a pan and bring to a boil. Boil 2 - 3 min and add the nuts. Pour over the popcorn puffs and mix well. (the recipe says to boil 3 min but sometimes that makes the mixture hard so I usually only boil it 2 minutes for a softer mixture.)

Enjoy!!!!

Frostings

Sugar cookie and basic cake frosting.

Frosting tips:
Use regular shortening and clear vanilla for white frosting.
Butter makes better tasting frosting, but frosting won't be as fluffy.
Shortening makes better frosting texture - especially if you are going to be decorating using tips.

Sugar cookie frosting (basic frosting)

1/2 bag powdered sugar
2 TB melted butter
1 tsp. salt
1/2 tsp vanilla
3 TB milk

Mix until smooth and fluffy. Add food coloring.


Wilton Buttercream frosting (basic decorating frosting)

1/2 c. solid vegetable shortening
1/2 c. butter or margarine (substitute shortening if pure white needed)
1 tsp. vanilla
4 c. powdered sugar (about 1 lb)
2 TB milk

Cream shortening and margarine, add vanilla and powdered sugar. Add milk until frosting is the right consistency.

The best chocolate frosting recipe (Lionhouse chocolate frosting for chocolate cream cake. Tastes almost like fudge to me. Use for anything you need to frost.)

4 TB cocoa
3 c. powdered sugar
4 TB soft butter or margarine
1-2 TB milk
1 tsp vanilla

Mix cocoa and powdered sugar in mixing bowl. Add softened butter, milk, and vanilla. Beat until smooth.

My favorite 3 sugar cookie recipes

Perfect sugar cookies for whatever time or occasion you need them for!

Sugar Cookies (the kind you roll out and cut)

1 c. shortening (butter flavored for best taste)
1 c. sugar
3 eggs
1/4 c. milk
2 tsp. vanilla
3 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. soda

Cream shortening and sugar until fluffy. Add eggs, milk, vanilla. Add dry ingredients and mix until well blended. You may need a bit more flour if it is too sticky - but you want dough very very soft. Roll and cut. Keep dough thick for soft cookies. Roll thin for crispy. Roll out the minimum times necessary because each time you roll out, cookies will become tougher. Bake at 350 for 10 minutes until set but not browned.

Pan Sugar Cookies (no need to roll out)

1 1/2 c. sugar
2 1/2 cubes margarine, softened
2 TB milk
2 tsp. vanilla
2 eggs
2 tsp baking powder
3 c. flour
1/2 tsp. salt

Cream sugar and margarine; add eggs and vanilla. Add dry ingredients. Spread in greased cookie sheet. Bake @350 for 20 minutes. Frost and cut into bars.

Sugar Cookie Doodles (made like normal cookies and rolled in sugar. No need to frost)

1 c. sugar
1/2 c. butter
1/2 c. sour cream
1 1/2 tsp. vanilla
1 egg
2 1/2 c. flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Cream butter and sugar. Add sour cream, vanilla and egg. Mix in dry ingredients. Refrigerate if too soft to work with. Get a spoonful of dough (or cookie scoop) and roll dough into ball. Roll in sugar or sprinkles. Set on cookie sheet and bake at 400 degrees for 7-8 minutes or until ball has started to crack, but not browned. Very yummy. No need to frost.

Cameron's Mom's Chicken - one of our favorites!!!

This recipe is from my daughter's mother-in-law. We love it and hope you enjoy it too.
4 cans of cream of mushroom soup
32 oz of sour cream
2-3 pkg of wafer thin ham
4-8 chicken breasts (can use chicken tenders)
1 can of mushrooms
Swiss cheese (optional)
Mix sour cream, soup and mushrooms. Layer chicken in bottom of pan and cover with ham and Swiss cheese . Top with sour cream mixture. Bake 1 1/2 - 2 hrs at 350 deg. Serve with cooked rice.

You can put this in a crock pot and cook on low 6-8 hrs.

Sweet and Sour Pork

I got this recipe about 30 yrs ago (I know I'm old!) from a ward party we had. We have loved it ever since and is one the staples we love to fix.
1 lb pork cut in bite size pieces - cook until done in 4 T. oil heated or roll pork in flour, dip in
beaten egg and deep fat fry at 375 til brown.
2 small green peppers
1 small onion
1 carrot
Fry in 2 T. oil until veg are crisp
add 2 T. Ketchup and the pork
In a separate pan mix;
6 T. Ketchup
1 t. soy sauce
3 T. vinegar
3 T. sugar
1 ½ T. corn starch
1 c. water
Mix until sugar is dissolved. Add pork and veggies and heat through. Serve over rice.

Halladay Classic - Jon's White Lasagna

My son served his mission in Rome, Italy and learned to cook (very well I must say) from the "Pasta Mamma's" over there. This is one of the recipes he fixes. A different twist on typical lasagna but we have come to love it!

l bag frozen peas
1 8 oz pkg of fresh mushrooms sliced and diced
1/2 cube of butter
4 ham lunch meat pkg (small size)
1 lb chicken breasts
1 qt half and half
corn starch
1 pint of cream
3 boxes of Barilla ready to bake lasagna noodles
oil oil
6 cloves garlic
l large white, red or yellow onion
2-3 c. grated Parmesan cheese.

Add olive oil to 2 pans, enough to cover the bottom. Place on stove over medium-low heat. Place
half and half, cream and about 1/4 c. corn starch to make a white sauce in a 3rd pan. This is what we use - you can substitute any white sauce you want). Add 3 cloves of garlic to each of the 2 pans with olive oil. Once garlic starts to 'dance" add half of the chopped onion to each of the 2
pans plus 1/4 c. of butter to each. Cook until chopped onion pieces are somewhat clear. To one
pan add 1/2 the mushroom and bag of frozen peas plus salt and pepper and cover. To the other
pan add the remaining mushroom and cook on medium heat for about 5 min then add the white
sauce. Take a lasagna pan or 9x13 big baking pan and put about one big ladle full of the white
sauce on the bottom. Layer with the lasagna noodles, then another layer of the peas and ham
mixture with pieces of ham draped on top then a layer of lasagna noodles, layer of white sauce,
lasagna noddles, peas and ham, lasagna noddles etc. Sprinkle a good helping of Parmesan cheese
on all of the peas and mushroom and white sauce layers. Cover with foil and bake in 350 deg oven for one hour.

Chewy Brownies Supreme

I got this recipe from Hersey's cocoa yrs ago and have always loved these brownies. They always seem to turn out so moist and chewy.
½ c. shortening
1 c. sugar
1 t. vanilla
2 eggs unbeaten
½ c. Hershey’s cocoa
3/4 c. sifted all purpose flour
½ t. salt
½ t. baking powder
3/4 c. chopped walnuts (optional)

Cream together shortening and sugar and add vanilla and eggs. Beat until light and fluffy
Add cocoa and mix thoroughly
Soft together the flour, salt and baking powder. Stir in the sifted dry ingredients. Add ½ c. of the chopped walnuts if desired.. Spread the mixture in greased 3x3 pan and decorate top with
remaining 1/4 c. walnuts. Bake 350 for 25 minutes or until done.

Sugar Cookies

My friend Kathy Sturgell gave me this recipe about 20 years ago when we had a ward party. The sour cream seems to make them so moist and good. Just make sure you don't cook them too long. My grandchildren love to make these with me and frost them. The kitchen is a mess but we have fun!

2 c. sugar
1 c. shortening
1 T. vanilla
1 t. baking soda
4 t. baking powder
4 beaten eggs
1 c. sour cream
Mix above ingredients. Add 7-8 c. flour. Chill. Roll and cut out.

Bake at 350 deg 10-12 min

Best Banana Bread Ever

This recipe is from my sister in law. It is the best banana bread I have ever tasted and is always sooo moist. I think it is from the sour cream. Enjoy!!

1 ½ c. sugar
½ c, butter
Cream together
2 eggs beaten - add and beat til light
5 T. sour cream
1 c. mashed bananas
Add and mix together well
1 3/4 c. flour
1 t. baking powder
1 t. soda
½ t. salt
1 t. vanilla

Please in 2 well greased medium bread pans Bake 300 deg for 1 hour.

“Whoopie” Pies

We love these little chocolate cookies. They never seem to stay around very long!!

½ c. shortening
1 c. granulated sugar
1 egg
1 egg yolk
2 c. all-purpose flour
2/3 c. unsweetened cocoa powder
1/4 t. salt
1 t. baking soda
½ c. hot water
2/3 c. buttermilk (I have used 2/3 c. milk with 3/4 T Vinegar mixed in)

Filling
2 c. sifted powdered sugar
1 egg white
1 t. vanilla
1/4 c. butter or margarine softened
½ c. shortening

In mixing bowl beat together the first ½ c. shortening and granulated sugar on high speed till fluffy.
Add the egg and egg yolk. Stir together the flour, cocoa and salt; set aside. Dissolve baking soda
in hot water; cool slightly. Add flour mixture alternately with soda mixture and buttermilk to
creamed mixture. Blend till well mixed. Drop batter by rounded tablespoonfuls 2 inches apart
onto greased cookie sheets. Bake in 350 deg over for 8-10 min or til set.
Cool cookies on wire racks while preparing filling.

Filling: Combine powdered sugar, egg white and vanilla. Beating at low speed gradually add
butter or margarine and the remaining shortening . Beat at high speed til light and fluffy. Spread
some filling on the bottom side of one cookie and top with a second cookie. Repeat with remaining cookies. Store in refrigerator. Makes 2 doz filled cookies

French Bread Pizza Surprise

A very tasty dinner!

First mix up some French bread:

1/2 c. warm water 2 pkg. yeast- Combine and set aside to dissolve.

2 c. hot water 1/2 c. oil 3 T. sugar 1 T. salt 6 cups flour

Combine hot water, sugar, salt, oil, and 3 c. flour. Beat well, add yeast mixture and the remaining 3 c. of flour. Mix well and let dough rise for 1 hour in a pam-sprayed bowl. (I turn on the oven to the lowest setting, turn the oven off, and cover the bowl I mixed the dough in and set it in the warm oven.)

This is the dough doubled after an hour.

Divide the dough in half, roll into rectangles, and add toppings. (Left pizza has pepperoni and mozzarella, right pizza has chicken and colby jack- obviously a lot more creativity may be added to this step!)

Fold sides and ends over the toppings. This is the bottom of the loaf of bread.

Flip over onto baking sheet, rearrange the shape as necessary, score with a knife if desired.

Cover both loaves and let raise for 30 minutes.

Bake at 350 degrees for 30 minutes. I bake both at the same time as shown, then switch places and turn around after the first 15 minutes. Those with convection ovens don't need to do the switcheroo!

Finished product! Slice and serve. Dip in desired sauce. (Pizza, marinara, alfredo, etc.- I'm cheap, so I drained some moisture out of some spaghetti sauce by placing it in a dishcloth laid over a bowl- the same way I drain the mock mozzarella cheese)

Salsa, anyone?

I figured out that I could make my own salsa from my food storage ingredients! Three to be exact: canned tomatoes, dried onions, and dried peppers. I just pulsed the tomatoes in the blender, added the onions and peppers to soften them up, and whalaa! Instant salsa!

Lemon Chicken

1 Tbs. butter
1/3 cup Italian Salad Dressing
1 lemon zested & juiced
1 Tbs. Worcesteshire Sauce
8 Chicken Tenderloins
Lemon pepper to taste
Garlic salt to taste
Onion powder to taste

Place butter in pan and melt in oven. Remove from heat and mix italian salad dressing, lemon juice and Worcesteshire sauce. Arrange chicken in baking dish, coating with butter mixture. Season both sides with lemon pepper, garlic salt and onion powder. Cook on 350 degrees for 25 minutes or until juices run clear.
Enjoy!