Peanut Butter Granola

3 c regular oats
1/2 c coconut
3 T sesame seeds
1/2 c nuts (walnuts or pecans), chopped
1/2 c creamy peanut butter
1/2 c brown sugar
1/4 c butter
1 T light corn syrup
1/4 t salt

Mix together oats, coconut, sesame seeds, and nuts in a large bowl. Place peanut butter, sugar, butter, corn syrup and salt in a saucepan. Cook over medium heat for three minutes, stirring often, until smooth. Pour over oat mixture and stir until well-incorporated. Spread thinly on a cookie sheet, and bake for ten minutes at 350, flipping once. Spread on countertop to cool.

Easy Chicken Cordon-Bleu

Another yumme recipe from my Grandma Lynnie.

boneless, skinless chicken breast halves
sliced ham
swiss cheese, sliced
1/2 pint sour cream
1 (10 oz) can cream of chicken soup

Pound chicken until thinned to 1/4-inch thickness. Place ham and swiss cheese on top. Roll up and secure with toothpicks. Place in casserole dish. Blend sour cream and chicken soup and pour over chicken. Cover and bake for 70 minutes at 300.

Peanut Butter French Toast 'Waffles'

12 slices whole wheat or white bread, crust removed
6 eggs
1 c milk
1 T sugar
1 t vanilla
pinch of salt
6 T smooth peanut butter

Whisk together eggs, milk, sugar, vanilla and salt. Spread 1 T peanut butter on 6 slices of bread. Top with remaining slices to make 6 sandwiches. Soak sandwiches in egg mixture, a couple minutes per side. (I split the egg mixture into two bowls so two sandwiches were soaking at a time.) Heat a waffle iron according to manufacturer's directions. Spray top and bottom with non-stick cooking spray. Remove sandwiches from the egg with a slotted spatula, allowing excess to drip off. Press top of waffle iron down gently at first, then add a little pressure and press until completely closed. Cook until golden brown. Serve with warmed syrup.

Pecan Pie Cake

This recipe is from my friend, Dana. We've worked on lots of events together, and have used this cake as a yummy dessert for a good handful of those events.

1 stick butter
1 butter pecan cake mix (reserve 3/4 c cake mix)
2 c pecans
1 c light brown sugar
2 T water
2 eggs, beaten

Mix together and pour into 9x13 pan. Bake 20 minutes at 325.

Mix together the following (there will be lots of lumps):
2 eggs, beaten
1 c sugar
1 stick butter, very soft
1 c whole milk
1 c light corn syrup

Mix and slowly pour around edges of cake. Bake at 325 for an additional 45 minutes. The cake will be browned (not lightly browned, a deep gplden brown) on top and the center will not jiggle when done. Serve with ice cream or whipped cream.

The Best Hot Dog Ever

The last three times I've been to Utah, I've had JDawgs, a small little hot dog stand south of BYU campus. The first time, Carly and Michael (not officially dating at the time) introduced us to the yumminess. The second time, we were driving to Aunt Susan's from Carly and Michael's sealing in the Mt. Timpanogos Temple. This last time, while setting up for Kiara and Alan's wedding, Michael went and picked some JDawgs for us (what a good man). Carly just e-mailed me a knock-off of the special sauce, thanks to this blog. Enjoy!

(This is the way Carly ate hers, and we all did the same... the first time and everytime afterwards!)

Hot Dogs (100% beef are the best), grilled
Buns
Banana pepper rings
Mustard
Special Sauce

Squeeze some mustard and special sauce onto bun. Place hot dog in bun, top with banana peppers, and enjoy!

Special Sauce
3/4 c ketchup
3/4 c barbeque sauce
1/4 c honey
1 t apple cider vinegar
1 t soy sauce
1/2 t onion powder

Mix together thoroughly.

Yummiest Corn Chip Dip

You'll never believe how a can of rotel can change a block of cream cheese and vice versa. This is one of the yummiest, easiest chip-dip recipes ever, and when I begged my friend for the recipe and got it, I was amazed at the simplicity. It's quickly become a Mayfield staple.

1 pkg cream cheese, softened to room temperature
1 can Rotell
Fritos

Mix together cream cheese and Rotell until thoroughly blended. Chill, serve with Fritos.

Fresh Fruit Pie

I use this recipe for all my fresh fruit pies - strawberry, peach, blackberry, etc. Just match the gelatin flavor to the fruit.

1 9-in pie crust, baked and cooled
3 c water
1 c sugar
1 pkg fruit-flavored gelatin
3 T Cornstarch
4 cups fruit, prepared (sliced, etc.)

In a medium saucepan, bring water and sugar to a boil. Mix cornstarch and gelatin together; gradually add to the boiling mixture. Cook over medium-high heat, stirring constantly for 5 minutes or until mixture is clear and thickened slightly; remove from heat. Let stand at room temperature until cool and thickened like a heavy syrup. (Or refrigerate stirring often so it doesn't set up too much.) Pour over fresh fruit and fold together gently. Mound mixture in baked pie shell. Chill for at least 2 hours before serving. Top with a dollop whipped cream or serve with a scoop of vanilla ice cream.

Volcano Explosion

1 box powered sugar
1 8 ounce package cream cheese
1 stick of butter
1 german chocolate cake mix
1 C. pecans - chopped
1 C. coconut


Spread pecans and coconut in the bottom of a greased 9x13 pan. Mix cake as directed and pour over pecans and coconut.


Cream butter, sugar and cream cheese and drop by spoonfuls on top of cake.


Bake at 350 degree for 50 minutes

Lorna Doone Salad

1 large container of cool whip, thawed
1 large package instant vanilla pudding, prepared per box directions, substituting milk for buttermilk
2 cans mandarin oranges, drained
2 cans pineapple tidbits, drained
1 small jar of maraschino cherries, drained and sliced in half
1-package Lorna Doone cookies broken into small pieces
Make pudding according to box directions and let thicken in fridge for 30 minutes. Add cool whip, canned fruit and cookies. Best if refrigerated for 2 hours prior to serving.
Try using different fruit combinations ... strawberries, blueberries, raspberries, kiwi, etc., are delicious as well!

Barbeque Beans

1-pound bacon – crisp and crumbled
1 small onion, chopped
1 red pepper, chopped
¾ C. brown sugar
¼ C. ketchup
¾ C. barbecue sauce
2 Tbls. Mustard
3 tsp. Molasses
1 tsp. Salt
1 tsp. Pepper
1 – 16 ounce can white beans, drained
1 – 16 ounce can Lima or butter beans, drained
1 – 16 ounce can red kidney beans, drained
2 – 16 ounce cans ranch style beans, undrained

Combine all ingredients and bake @ 325 for 1 hour.

Quiche

8 large eggs, whipped
1-pint heavy cream or half and half
½ tsp. Salt
½ tsp. Lowry’s seasoning salt
1 Tbls. butter
2 green onions, chopped
1 C. fresh spinach, chopped
2 Tbls. Horseradish sauce
1 pound bacon, cooked, drained and crumbled
1 C. cheddar cheese, shredded
1 C. Swiss or Monterey cheese, shredded

Sauté onions and spinach in butter until slightly browned. Add remaining ingredients and pour into unbaked pie shell. Bake @ 350 for 45-50 minutes.

Creamy Tomato Chicken Fettuccine

1 pound boneless, skinless chicken breast, cut into 1/2-inch chunks
1 large onion, chopped
2 cans (14 oz) diced tomatoes
2 t oregano
1 t sugar
1 t salt
1 c alfredo sauce
fettuccine noodles, cooked per package directions
mozzarella cheese

Brown chicken and onion in a small amount of oil. Add tomatoes and spices and simmer until chicken is cooked through. Stir in alfredo sauce and heat until warm. Serve over fettuccine noodles and sprinkle with a small amount of mozzarella cheese.

Poppy Seed Dressing

1/2 t mustard powder
1/4 t salt
1/2 c vegetable oil
1 t poppy seed
1/2 red onion
1/3 c apple cider vinegar

Place vinegar, onion, sugar, mustard powder and salt into the bowl of a blender. Cover and puree on high until smooth. Reduce blender speed to medium-low; slowly pour in the vegetable oil abd blend until incorporated and the dressing is creamy. Stir in the poppy seeds.

Cheesy Potatoes

6 medium potatoes, peeled and slice 1/4-in thick
2 c shredded cheddar cheese
1 (10 3/4 oz) can condensed cream of chicken soup
1 small onion
4 T butter, melted
1 t salt
1 t pepper
1 c sour cream

Toss the potatoes and cheese; place in slow cooker. combine soup, onion, butter, salt and pepper; pout over mixture. Cover and cook on low for 8-10 hours, or until potatoes are tender. Stir in sour cream.

Guacamole Salad

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and diced
1 (15 oz) can black beans, rinsed and drained
1/2 c diced red onion
2 T jalapeno peppers, seeded and minced (about 2 peppers)
1/2 t freshly grated lime zest
1/4 c freshly squeezed lime juice (about 2 limes)
1/4 c olive oil
1 t kosher salt
1/2 t pepper
1/2 t minced garlic
1/4 t ground cayenne pepper
2 avocados, 1/2-in diced

Place tomatoes, peppers, black beans, onion and lime zest in a large bowl. Whisk together the lime juice, oil, salt, pepper, garlic and cayenne pepper and pour over vegetables. Toss well. Just before you're ready to serve the salad, fold the avocados into the salad. Serve with tortilla chips.

Mint Brownies

1 c flour
1 c sugar
4 eggs
1/2 c butter, softened
1 can hershey's syrup

Mix and bake 25-30 minutes at 350. Cool.

Mint layer:
2 c powdered sugar
1/2 c butter
1 t mint extract
1 t water

Spread over brownies

6 T butter
1 c chocolate chips

Melt together and stir. Spread on top of mint layer. Cool.

Dump Cake

1 (16 oz) can crushed pineapple, undrained
1 (21 oz) can cherry pie filling
1 yellow cake mix
1 stick butter
1 c flaked coconut
1 c chopped nuts

Put pineapple in bottoe of 9x13 pan. Add cherry pie filling evenly to pineapple. Sprinkle on cake mix, evenly, and gently pat it into fruit. Pour melted butter over top and sprinkle with coconut and nuts. Bake 50 to 60 minutes, or until bubbly.

Apple Spice Cake

1 1/3 c vegetable oil
3 c all-purpose flour
1 1/2 T cinnamon
1 t baking soda
1 t salt
2 c sugar
3 eggs
3 c granny smith apples, peeled, cored and cut into 1/2-in pieces
1 c chopped pecans
1 t vanilla
Caramel sauce

Preheat oven to 350; spray a 12-c bundt pan with cooking spray; set aside. Combine sugar, oil and eggs. Mix on high until lemon yellow. Sift together flour, cinnamon, soda, and salt. With mixer on medium speed, gradually add dry ingredients to sugar mixture, just until incorporated. Add apples and nuts to batter; mix to combine. Add vanilla, mixing until incorporated. Pour batter into prepared pan and bake for 75 to 90 minutes. Remove from oven and cool slightly on a wire rack. Invert cake onto rack; turn cake right-side up to cool completely on rack; serve with drizzled caramel sauce.

Caramel Sauce:
2 c light brown sugar
1 c butter
1/2 c evaporated milk
2 t vanilla
pinch of salt

Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.

Texas Fudge Cake

This is a cake that Grandma Haynie makes; it's Dad's favorite, he requests it for his birthday every year!

2 c flour
1/2 t salt
2 c sugar
1 stick butter
1/2 c shortening
4 T cocoa
1 c water
2 eggs
1 t soda
1/2 c buttermilk
1 t vanilla

Sift flour, sugar, salt and soda together in a large bowl. Put butter, shortening, cocoa and water in saucepan and bring just to a boil (do not allow it to continue after reaching boiling point). Add mixture to sugar and flour mixture and mix well. Add beaten eggs, buttermilk and vanilla and stir until smooth. Pour into prepared 8x11 cake pan. Bake at 350 for 30-35 minutes.

Icing:
1 stick butter
1 (6 oz) pkg semi-sweet chocolate chips
6 T milk
1 box (3 3/4 c) powdered sugar
1 t vanilla
2 c chopped pecans

Put butter, chocolate chips and milk in a saucepan. Just bring to a boil. Remove from heat and add sugar and vanilla. beat with mixer until smooth. Add nuts. Pour on hot cake. Allow cake to cool a little and refrigerate until cool.

Angel Chicken Pasta

6 boneless, skinless chicken breast halves, cut into chunks
1/4 c butter
1 (.7 oz) pkg Italian dressing mix
1/2 c chicken broth
1 can golden chicken mushroom soup
1/4 lb cream cheese with chives
1 lb cooked angel hair pasta

Melt butter in large saucepan. Cook chicken chunks. Stir together remaining ingredients, excluding pasta, and pour over chicken. Heat through. Serve over warm pasta.

Apple Pie Dessert Egg Rolls

1 (21 oz) can apple pie filling
1 t pumpkin pie spice
1 (8 oz) pkg cream cheese, softened
1/2 c sugar
1 t vanilla
oil for frying
12 egg roll wrappers
powdered sugar

Whip together cream cheese, sugar and vanilla. In a separate bowl, mix pie filling and spice. Spread one side of each egg roll wrapper with 1 T cream cheese mixture, top with 1 T pie filling. Moisten, fold and seal. Fry until deep golden brown. Drain on paper towels. Sprinkle with powdered sugar.

Southwestern Egg Rolls

1 skinless, boneless chicken breast half
2 T minced green onion
2 T minced red bell pepper
1/3 c frozen corn kernels
1/4 c black beans
2 T diced jalapeno peppers
1/2 T parsley
1/2 t ground cumin
1/2 t chili powder
1/3 t salt
1 pinch ground cayenne pepper
3/4 c shredded cheese
20 egg roll wrappers
oil for frying + 2 T oil
ranch/avocado sauce
1 egg, beaten

Cook chicken in 1 T vegetable oil and remove from heat. Heat remaining 1 T oil, stir in green onions and red pepper, cook 5 minutes. Dice chicken and mix back in pan. Add corn, beans, jalapenos, parsley and spices. Cook and stir 5 minutes. Remove from heat and stir in cheese. Use 2 heaping T of filling for each roll. Moisten, fold and seal with egg. Fry until golden brown, drain on paper towels, and serve with dipping sauce.

Egg Rolls

1 lb ground beef, turkey, or pork
1 t minced ginger
1 T accent
2 c finely chopped cabbage
1/4 lb bean sprouts
1/2 c shredded carrots
3 green onions, finely chopped
chopped mushrooms, if desired
rice noodles, if desired
20 egg roll wrappers
oil for frying
Sweet & Sour Sauce
1 egg, beaten

Brown meat with ginger. Sprinkle with accent, add cabbage, sprouts, carrots and green onions. Cook 2 minutes, then allow to cool. Put a small amount of meat mixture in the center of the wrapper. Fold up bottom corner, then brush the side corners with egg and fold in. Wrap the top corner around. Seal with egg, making sure there are no openings (the egg roll with bust open while cooking if oil gets inside). Put a couple inches of oil, enough to cover 1/2 of the egg roll at a time, in a pan and fry at about 350. Drain on paper towels. Serve with sauce. These can be frozen and reheated in the oven.

Pineapple Pepper Chicken

This is one of Kiara's favorite meals made by Grandma Brimhall.

4 c pineapple juice
1 1/2 c sugar
2 c vinegar
1 1/2 c water
1 c brown sugar
2/3 c brown sugar
1/2 c ketchup
2 t chicken bouillon
3/4 t ground ginger
3 T vegetable oil
8 boneless, skinless chicken breasts (Grandma likes to cut into chunks)

Put cornstarch in pan and add a small amount of the water to dissolve cornstarch --add the rest of the water and the other ingredients down to the ginger. Bring to a boil, stirring frequently. Cook 2 minutes until thickened. Set aside. Brown chicken in oil and put into two large, greased pans. Pour sauce over and bake uncovered at 350 for 45 minutes.

2 cans pineapple chunks, drained (this gives you almost enough juice for the sauce)
1 green bell pepper cut in pieces

After cooking for 45 minutes, add pineapple chunks and green peppers and bake for 15 more minutes.

This recipe makes a lot of sauce. You can save some and serve it on a side of rice.

Baked Italian Subs

6 hoagie rolls, split
1/2 c Italian dressing
1/2 lb sliced deli salami
1/2 lb sliced deli turkey
1/2 lb sliced deli ham
1/2 lb sliced provolone cheese
1 large tomato, thinly sliced
1/2 medium onion, thinly sliced

Preheat oven to 375. Brush the cut sliced of the rolls with the Italian dressing. Layer the bottom halves with the salami, turkey, hand cheese, tomato and onion and replace the tops. Place each on a piece of aluminum foil and wrap tightly. Bake for 12 to 15 minutes, or until the cheese is melted. Carefully remove the foil and serve.

Cream Cheese Banana Nut Bread

3/4 c butter, softened
1 pkg (8 oz) cream cheese, softened
2 c sugar
2 eggs
3 c flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
4 medium bananas, mashed
1 c chopped pecans, toasted
1/2 t vanilla

Beat butter and cream cheese until creamy. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating just until blended after each addition. Combine flour and next three ingredients, gradually add to butter mixture, beating on low speed just until blended. Stir in bananas, pecans and vanilla. Spoon into 2 greased and floured 8x4-inch loaf pans.

Bake at 350 for 1 hour or until a toothpick comes out clean and the sides pull away from the pan. Shield with tinfoil the last 15 minutes to prevent browning. Cool in pans for 10 minutes, then remove from pans and cool for 30 minutes before slicing.

Yummy Toppings for Bread:

Orange Pecan Topping: Sprinkle 1 cup coarsely chopped, toasted pecans evenly over batter in pans. Bake as directed, then cool in pan and remove to racks. Stir together 1 c powdered sugar, 3 T fresh orange juice, and 1 t orange zest until blended. Drizzle over warm bread and cool 30 minutes on wire racks.

Toasted Coconut Topping: While bread is baking, stir together 1/4 c butter, 1/4 c sugar, 1/4 c milk in a small saucepan over medium-high heat; bring to a boil, stirring constantly. Remove from heat, stir in 1 c coconut, 1 c chopped, toasted pecans, and 2 t vanilla. Remove baked bread from oven and immediately spread tops with mixture. Broil 5 1/2 inches from heat for 2 to 3 minutes or until topping begins to lightly brown. Cool in pans 20 minutes before removing to wire rack to continue cooling.

Cinnamon Crisp Topping: Stir together 1/2 c firmly packed brown sugar, 1/2 c toasted, chopped pecans, 1 T flour, 1 T melted butter, 1/8 t ground cinnamon. Sprinkle evenly over batter in pans. Bake and cool as directed.

Peanut Butter Streusel Topping: Combine 1/2 c plus 1 T flour and 1/2 c firmly packed brown sugar in a small bowl. Cut in 1/4 c butter and 3 T creamy peanut butter with a pastry blender until mixture resembles small peas. Sprinkle mixture over batter in pans. Bake and cool as directed.

Raleigh House Blueberry Muffins

2/3 c shortening
1 c sugar
3 eggs
3 c flour
3 t, heaping, baking powder
1 t salt
1 c milk
1 pint blueberries

Topping: sugar and lemon zest (sprinkle on top of muffins before baking)

Cream the shortening and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the dry ingredients alternately with the milk. When well blended, add the blueberries. This mixture will keep in the refrigerator for two to three weeks. Bake in greased muffin tins at 375 for 15 to 20 minutes. Makes two dozen three-inch muffins.

Hawaiian Haystacks

2 cans cream of chicken soup
1 can chicken broth
2 c cooked chicken

Mix together and heat through.

4 c cooked rice (or quinoa)

To serve, top a spoonful of rice with the chicken gravy. Add toppings. We like the following: chow mein noodles, diced tomatoes, chopped celery, sliced green onion, pineapple chunks, mandarin oranges, shredded cheddar cheese, sunflower seeds, coconut, chopped green bell pepper.

Sausage Balls

1 lb ground pork sausage
3 c bisquick
4 c shredded cheddar cheese
1/2 c grated parmesean cheese
1/2 c milk
1/2 t dried rosemary leaves, crushed
1/2 t parsley

Preheat oven to 350. In large bowl, combine all ingredients. Roll into walnut-sized balls and place on greased baking sheets. Bake in preheated oven for 20 minutes until golden brown. Remove immediately from pan and serve warm.

Grandma's Chicken Enchiladas

This is a recipe from my Grandma Brimhall. I love this because is shows how my grandma lives to take care of her family - my Uncle Jeff has celiac disease - I typed it just as it was.

Enchilada Sauce:
2 tbsp oil
2 tbsp flour (I use cornstarch when I cook for Jeff)
2 tbsp chili powder
1 tsp ground cumin
1 14-oz can chicken broth (or used two bouillon cubes adn 2 cups hot water, leave out salt)
1 8-oz ccan tomato sauce
1 tsp salt
1/4 tsp garlic powder

Heat oil - stir in flour and chili powder, cook for 1 minute. Add remaining ingredients; bring to a boil for 10 minutes. You can double or triple this recipe, it freezes well.

3 c enchilada sauce
2 c shredded cooked chicken
1/2 c sliced green onions (I usually use regular onions)
3/4 c shredded cheddar cheese
3/4 c shredded monterey jack cheese
1/4 c sour cream
1 4-oz can diced chilies
12 6-inch corn tortillas
1/4 c chopped fresh cilantro

Mix chicken, onion, 1/2 c cheddar cheese, 1/2 c monterey jack, sour cream, chili, cilantro and stir in 1/2 c enchilada sauce. Season with salt and pepper.

Spray pan with Pam... put a small amount of enchilada sauce in bottom of pan.

Heat tortilla (I do this in the microwave... 1 tortilla for 15 seconds), fill with 2 tbsp filling, roll and place seam down. Pour remaining sauce over top. Top with remaining cheeses. Cover and bake at 350 for 15-20 minutes until bubbly.

Creamy Chicken Casserole

3 c cooked chicken
1 can cream of chicken soup
1/3 c milk
8 oz sour cream
1 T poppy seeds
cooked quinoa (about 3 cups)
1 1/2 c crushed ritz crackers
1/4 c butter

Spoon quinoa into a litghy greased baking dish. Combine first five ingredients; spoon carefully over quinoa and spread until it is completely covered. Combine crushed crackers and butter and sprinkle over chicken mixtures. Bake uncovered at 350 for 30 minutes.

Yummiest French Toast

Toast:
Texas Toast or french bread
2 eggs
1/2 c milk
1 tbls cinnamon
2 tsp vanilla

Mix eggs, milk, cinnamon and vanilla. Dip bread into mixture, coating both sides. Cook on greased skillet until both sides of toast are set.

Syrup:
1/2 c butter
3/4 c sugar
1/2 c buttermilk
1 tsp baking soda
1 tsp vanilla

Melt butter over medium heat. Add sugar and buttermilk and bring to a boil. Remove from heat and add baking soda and vanilla. The syrup will begin to froth and get all foamy. Serve immediately.

Topping:
Sliced bananas

Top french toast with sliced bananas, then pour syrup over top.

Grape Salad

5 lbs red seedless grapes

2 pkg cream cheese

3/4 c sugar

1 tbsp vanilla

4 oz container of sour cream

1 1/2 c chopped pecans

Soften cream cheese and blend together with sugar, vanilla and sour cream. Pull grapes from stems and add to cream cheese mixture. Gently fold in pecans. Chill 1 hour before serving. YUM!!!

Instant Baked Apples

Use a melon baller to core any variety of apple, leaving the bottom fourth intact, then place apple upright in a microwave-safe bowl. Fill the hollowed-out core with a mixture of 1-2 teaspoons of butter, 2 teaspoons of brown sugar, 2 teaspoons of walnuts or raisins, and 1/8 teaspoon of cinnamon. Cover the apple with plastic wrap and microwave it on high for 3 minutes or until the apple is tender. Use oven mitts to remove it from the mocrowave. Let te apple cool before you eat it.

Birthday Waffles

This is a fun birthday tradition we started when Carden turned four... definitely not something I would allow the kids to eat for breakfast any and every day; I think the fact that the kids know it is a little naughty is what makes this tradition, and in consequence, the birthdays, just a little bit more fun, recognized and celebrated!

1 box cake mix, batter prepared as instructed on box
frozen yogurt or ice cream (we use vanilla)
sliced strawberries
sliced bananas
chocolate sauce
mini M&M's
whipped cream

Heat a waffle iron. Pour some batter into iron when heated. After 'waffle' cooks, top with a scoop of ice cream and remaining ingredients. Use remaining batter for cupcakes for later in the day!

No Bake Cookies

1 c butter

2 c sugar

1/2 tsp salt

4 tbsp cocoa

1/2 c milk

1/4 c peanut butter

3 c quick oats

1 tsp vanilla

Prepare a buttered cookie sheet. Bring first five ingredients to a boil; stir frequently. Boil 2 1/2 minutes. Take off the stove and stir in last three ingredients. Drop by spoonful onto prepared cookie sheet. Cool for 30 minutes.

Sausage Gravy

Nate claims the reason he married me was my sausage gravy. Super simple, super yummy. Here's how I do it:

1/3 roll sausage
3 heaping tsp flour

milk

salt and pepper, to taste

Brown sausage. Once cooked, sprinkle flour over sausage and stir around until all flour is absorbed. Pour in milk. I never measure it, but pour in enough to cover sausage. Simmer until it begins to thicken, stirring often. Add more milk to get desired consistency. Take it off the heat just as it gets to desired consistency (slightly on the runny side). Season to taste, and serve over biscuits or pancakes.

Black Bean Chicken Burritos

2 c chopped cooked chicken breast
1 (15-oz) can black beans, rinsed and drained
1 (11-oz) can yellow corn with red and green bell peppers, drained
1 c (4 oz) shredded 2% reduced-fat Cheddar cheese
Creamy Cilantro-Jalapeno Sauce
8 (8-in) soft taco-size whole wheat flour tortillas, warmed
Vegetable cooking spray
Salsa (if desired)

Toss together first 4 ingredients and 1/2 cup Creamy Cilantro-Jalapeño Sauce. Spread 3/4 cup chicken mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, and roll up. Coat burritos with cooking spray. Place on cookie sheet and bake at 350 for 10-12 minutes, or until browned on the outside.

Creamy Cilantro-Jalapeno Sauce
1 c light sour cream
1/2 c loosely packed fresh cilantro leaves, chopped
2 tbsp diced pickled jalapeño peppers (seeded for milder sauce)
2 tsp chopped yellow onion
2 tsp Dijon mustard
1 tsp lime zest

Stir together all ingredients in a small bowl. Cover and chill 30 minutes. Store in an airtight container up to 2 days.

Coconut Candy Bars

2 c graham cracker crumbs

1 1/2 c whole almonds, toasted

1/3 c packed brown sugar

2/3 c butter, melted

1 14-oz package flaked coconut

1 14-oz can sweetened condensed milk

1 bag semi-sweet chocolate chips

Preheat oven to 350. Place graham cracker crumbs, 1/2 cup almonds and brown sugar into a food processor. Process until almonds are finely chopped. Add butter, cover and pulse until well combined. Press mixture into a 9x13 pan. Bake for 12 minutes. Meanwhile, combine coconut and sweetened condensed milk in a medium bowl. Spread evenly over crust. Sprinkle remaining almonds (I roughly chop mine) over coconut layer. Gently press in. Bake 10 minutes. While bars are baking, melt chocolate chips in microwave, stirring every 30 seconds until melted. Spread over the top of baked bars. Allow to cool completely before cutting.

Cookies and Cream Cheesecake

2 c crushed oreo cookies

6 tbsp melted butter

Combine and press into 9 inch springform pan.

2 envelope unflavored gelatin

1/2 c. cold water

2 8-ounce packages cream cheese

1 c sugar

1 1/2 c milk

2 c whipping cream, whipped

Soften gelatin in water; stir low heat until dissolved. Combine cream cheese and sugar, mixing at medium with electric mixer until blended. Gradually add gelatin and milk, mixing until blended. Chill until mixture is thickened but not set. Fold in whipped cream. Pour into springform pan and top with crushed-up cookies. Chill until firm.

Easy Cheesy Microwave Enchiladas

Corn Tortillas (I use one for the kids (folded in half to make two layers), two for me and three for Nate)
Green Enchilada Sauce
Shredded cheddar or mexican-blend cheese

Quickly run tortillas under faucet to wet each one. Spread out on a plate; microwave 30 seconds to soften. Next, place a tortilla on another plate, pour some enchilada sauce over top. Sprinkle with a handful of cheese. Repeat layers for however many tortillas you are using. Microwave a minute and a half to two minutes, or until cheese is melted. Serve with refried beans (I put a spoonful on the plate before I put it in the microwave.), grilled chicken (that's a Nate thing, I eat mine without chicken) lettuce, tomato, salsa, sour cream, guacamole, etc.

Fruit Salsa with Cinnamon Chips

Cinnamon Chips:
4 (7-in) flour tortillas
1 tbsp granulated sugar
1/2 tsp ground cinnamon

Salsa:
2 medium Granny Smith apples, peeled and finely chopped
1 c strawberries, sliced
1 kiwi, peeled and chopped
1 small orange - zest and juice
2 tbsp packed brown sugar
2 tbsp apple jelly

Preheat oven to 400. Lightly spray tortillas with water. Combine sugar and cinnamon, sprinkle over tortillas. Cut each tortilla into 8 wedges. Place in single layer on cookie sheet; bake 8-10 minutes or until light brown and crispy. Remove from cookie sheet and cool completely. Mix together apple, strawberries, kiwi, orange juice and zest, sugar and jelly. Serve with cinnamon chips.

Chocolate-Dipped Gingersnaps

1 c shortening
1/4 c butter
1/3 c molasses
1 2/3 c sugar
2 eggs
4 c all-purpose flour
3 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 tsp ground cloves
1 tsp ground ginger
Additional sugar

Make it special:
18 oz white chocolate baking bar
1 tbsp shortening

Heat oven to 350. Melt shortening and butter in 1-quart sauce pan over low heat. Cool 15 minutes. Mix shortening mixture, molasses, 1 2/3 c sugar and the eggs in large bowl until well blended. Stir in remaining ingredients except additional sugar. Shape dough into 1-inch balls. Roll in sugar. Place about 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Makes about 6 dozen cookies. If desired, melt white baking bar and shortening. Dip half of each cookie into melted mixture. Place on waxed paper until coating is set.

Chicken Florentine

3 tbsp zesty Italian dressing
4 cups lightly packed spinach leaves
4 small boneless skinless chicken breast halves (1 lb)
8 thin slices smoked ham
1 cup shredded Swiss cheese

Heat 1 tbsp dressing in large oven proof skillet on medium heat. Add spinach; cook and stir 1 minutes or just until spinach is wilted. Remove from skillet; cover to keep warm. Add remaining 2 tbsp dressing and the chicken to skillet; turn chicken over to evenly coat both sides with dressing. Cook 5 to 6 minutes on each side or until chicken is cooked through. Top evenly with ham and cheese; cover. Reduce heat to low; cook 1 to 2 minutes until cheese is melted, or place under a broiler to brown. Spoon spinach mixture evenly onto 4 plates; top each with a chicken breast.

Broccoli Salad

12 slices bacon, cooked and crumbled
2 heads fresh broccoli, florets only
1 c chopped celery
1/2 c chopped green onions
1 c seedless green grapes
1 c seedless red grapes
1/2 c raisins
1/2 c blanched slivered almonds
1 c mayonnaise
1 tbsp white wine vinegar
1/4 c white sugar

Toss together bacon, broccoli, celery, green onions, grapes, raisins and almonds. Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

Yam and Apple Casserole

4-5 medium yams (cut, parboil - leave just a little firm)
4-5 apples, peeled and sliced
4 tbsp cornstarch
1 c sugar (1/2 brown, 1/2 white)
2 c water
1 tsp salt
1/2 c butter
1 tsp cinnamon

Mix cornstarch, sugar, water and salt in a small saucepan. Bring to a boil. Stir in butter and cinnamon. Arrange yams and applies in layers and pour sauce over top (I do 2 layers, sauce, 2 layers, sauce). Bake at 350 for one hour.

Bread Pot Fondue

1 (1-lb) loaf round bread
2 c shredded Cheddar cheese
8 oz cream cheese, softened
1 1/2 c sour cream
1 c cooked ham, diced
1/2 cup chopped green onions
1 (4 oz) can diced green chilies
1 1/4 tsp Worcestershire sauce
2 tbsp vegetable oil
1 tbsp butter, melted

Preheat oven to 350. Cut a circle in the top of the bread. Remove top and set aside. Hollow out the loaf, reserving removed bread for dipping. In a medium bowl, mix cheddare cheese, cream cheese, sour cream, ham, green onions, green chili peppers and Worcestershire sauce. Spoon into the bread bowl and replace the top. Wrap loaf tightly in foil and place on a baking sheet. Bake until cheese is melted and bubbly, about 1 hour. Meanwhile, cut reserved bread into small pieces. Toss with oil and butter and place on the baking sheet. Toast in oven until golden brown, about 10 to 15 minutes.

Double Layer Pumpkin Pie

Nate's favorite pie!

4 oz cream cheese, softened
1 tbsp milk
1 tbsp sugar
1 tub (8 oz) cool whip, thawed, divided
1 graham cracker crust
1 cup milk
1 can (15 oz) pumpkin
2 pkg (4-serving) vanilla instant pudding
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Mix cream cheese, 1 tbsp milk and the sugar in a a large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust. Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended (mixture will be thick). Spread over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

Chocolate Chip Pumpkin Bread

A yummy seasonal treat- one of our favorites- from Quincy Sorensen.

Combine in a bowl:
4 eggs
2 cups pumpkin (1 16 oz can)
1 cup oil
3 cups sugar

Combine in a separate bowl:
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg

2 cups chocolate chips

Mix eggs, pumpkin, oil and sugar. Slowly add dry ingredients to pumpkin mixture. Stir in 12 oz bag chocolate chops. Pour batter into 2 greased and floured loaf pans. Bake 1 hour 20 minutes at 325. This recipe tastes just as good with whole wheat flour. Just use a whole tablespoon of baking powder if you do.

Spaghetti Pie

6 ounces uncooked spaghetti
2 eggs, beaten
1/3 cup grated Parmesan cheese
1 tablespoon butter, softened
1 cup cottage cheese
1/4 c sour cream
2 oz cream cheese, softened
1 pound ground beef
1 onion, chopped
1/4 cup green bell pepper, chopped
1 (14.5 oz) can diced tomatoes, drained
1 can spaghetti sauce
1/2 cup shredded mozarella cheese

Cook spaghetti following package directions. Drain. Add eggs, parmesan cheese and butter. Mix and shape into crust in greased 10-inch pie plate (or in a 9x9 pan). Meanwhile, brown the ground beef with the onion and bell pepper added. Drain, then add tomatoes and spaghetti sauce. Mix together cottage cheese, sour cream and cream cheese (It's easiest if you beat the cream cheese first, then add the other ingredients). Spread over spaghetti crust. Top with hamburger mixture. Bake at 350 for 35 minutes, sprinkling mozarella cheese over top for the last 5-10 minutes.

Poor Man's Steak and Everything Sandwich

1 pound hamburger
1/4 pound mild cheese, grated
1/4 pound mozarella cheese, grated
1 medium onion, chopped
1 green pepper, chopped
2 tomatoes, chopped
1 can sliced mushrooms
1 can sliced black olives
salt, garlic salt, and pepper to taste

Cook hamburger. Drain fat and season to taste. Add peppers and onions and cook until crisp-tender. Just before serving, add remaining ingredients to hamburger. Heat until cheese just starts to melt. Serve immediately on buns.

Carmel Corn

Grandma Brimhall made this for family reunions.

1 c brown sugar
1/4 c butter
1/4 c Karo syrup
1/8 t cream of tartart
1/8 t soda
3 qt popped corn

Put pooped corn in a large bowl. Bring sugar, butter and Karo to a rolling boil. Remove from heat. Add cream of tartar and soda; stir. Pour over popped corn, stir. Pour onto one or two cookies sheets. Bake in oven for 30 to 40 minutes at 250.

Southern Pecan Pie

1 c sugar
3/4 c white Karo
1/2 c butter
3 eggs, beaten
1 T flour
1 c pecans
1/2 t vanilla
1/8 t salt

Combine sugar, Karo and butter. Cook and stir and bring to a boil. Slowly blend into beaten eggs and flour. Add pecans, vanilla and salt. Pour into pie shell. Bake at 350 for 30 minutes, or until knife inserted near center comes out clean.

Mom's Easy Chicken Pot Pie

2 (10 oz) cans cream of potato soup
1 (16 oz) can Veg-All (or frozen vegetables)
2 c cooked, diced chicken
1/2 c milk
1/2 t thyme
1/2 t pepper
2 (9-inch) frozen pie crusts, thawed

Combine first six ingredients. Spoon into prepared pie crust. Cover with top crust and crimp edges. Split top crust. Bake at 375 for 40-50 minutes; cool for 10 minutes.

Chicken Crescents

4 oz cream cheese
1 t melted butter
2 c cooked chicken
1/4 t salt
1/8 t pepper
2 T milk
1 T chopped onion
2 cans crescent rolls

Blend cream cheese and 1 teaspoon melted butter. Add chicken, salt, pepper, milk and onions. Unroll rolls. Separate each can into 4 squares. Put 1/8 chicken mixture on each square. Fold corners in and pinch together. Bake at 350 for 20 minutes.

I usually finely chop vegetables (celery, onions, green peppers, mushrooms, zucchini, etc.) and saute in just a little bit of olive oil. Once softened, I add it to the chicken and adjust the rest of the ingredients accordingly (ex. 1 c vegetables + 3 c chicken = 4 c chicken mixture, double rest of ingredients).

Chunky Chicken Parmesan Salad

Credit for this yummy recipe goes to Dawn Callahan!

4 c cooked chicken breast, chopped
1 c light mayo
1/4 c freshly shredded Parmesan cheese
2 green onions, chopped
2 celery ribs, chopped
2 tbsp chopped pecans, toasted
1/4 tsp pepper
1/8 tsp salt

Stir together first 8 ingredients in a large bowl. Cover and chill 2 hours. Serve on a flaky crescent roll.

Five-Cup Salad

1 can mandarin oranges, drained
1 cup coconut
1 can pineapple tidbits, drained
1 cup miniature marshmallows
1 cup sour cream

Mix together and refrigerate for a couple hours before serving.

Pepper Steak

This recipe comes from my Great Grandma, Gladys Bingham McRae.

2/3 c oil
1 pound lean beef, cut in strips
1 t salt
1/8 t pepper
1/2 c minced onion
1 clove garlic, minced
6 green bell peppers, cut in thing strips
3 c celery, sliced diagonally
3 c water with 4 beef boullion cubes dissolved in it
4 T cornstqrch
1/2 c water
4 T soy sauce

Heat oil. Add beef and seasoning and lightly brown. Add water with boullion cubes and simmer for 15 minutes. Add vegetables; cook for 10 minutes, Add soy sauce. Add the cornstartch mixed with water slowly until thickened. Serve over rice.