Tomato Cucumber Pasta Salad

Tomato Cucumber Pasta Salad
by: Kay Hodges



Ingredients:
Cucumbers (2-3)
Tomatoes (2-3)
Green Onions (to taste)
Pasta (about 2 cups dry pasta)
Italian Salad Dressing (To Taste)

Directions: 
Cut up Cucumbers and Tomatoes into small pieces, and mix together,
Add some Chopped Green Onions to taste.
Cook some pasta in any desired amount and after it is cooled add to the vegetable mixture.
Cover with your favorite Italian Salad Dressing. Chill and serve.

“Berry” Easy Salad

By: Tamera Larkin

David’s Cole Slaw

By: Fran Pinkston

Wonton Salad

By: Randa Wilson

Fruity Chicken Salad

By: Shirley Chase

1 – 12 1/2 oz. Can Chicken

1 large Apple, chopped

1 large stalk Celery, diced

1 cup Grapes, cut in half

1 – 11 oz. can Mandarin Oranges, drained

1- 11 oz. can Pineapple tidbits with juice

1 cup shredded Sweetened Coconut

1 cup chopped Pecan or Walnut bits

1 cup Mayonnaise or Salad Dressing

1 Tbsp. Honey

Combine and Chill

Sweet and Sour Coleslaw

By: Randa Wilson

1 Bag Coleslaw or 1 Head Cabbage

1/2 Red Pepper

1/2 Green Pepper

1 Cup Green Onions, chopped

1 can whole Kernel Corn, drained

1/2 cup Rice Vinegar

1/2-1/3 cup Splenda or Sugar

Salt and Pepper to taste

1 Jalapeno, minced and seeded (optional)

1/2 cup chopped cilantro (optional)

Toss all ingredients together for a great coleslaw.

Frito Salad

By: Kris Hansen

1 green pepper

2 large tomatoes

1 red onion

2 cucumbers

1 can (4 oz.) olives chopped

1 can kidney beans

1 bottle Catalina dressing

1 small bag of Fritos

Cut up and mix together all ingredients except the bottle of dressing and and dressing right before serving.

(I add lettuce to mine, but that is optional)

Sweet & Sour Squash Salad

By: Dinnene Jensen
2 medium yellow summer squash (sliced thinly)
2 medium zucchini squash (sliced thinly)
1 cup chopped celery
1 cup chopped red onion
1/2 cup each red, yellow, & green peppers (chopped)
Combine all in a large salad bowl.
In a jar with a tight fitting lid combine:
3/4 cup sugar
1/2 cup cider vinegar
2 TBSP ranch dressing mix
1/4 cup olive oil
1/4 – 1/2 tsp. pepper
1/8 tsp. salt (opt)
Drizzle dressing over vegies and toss to coat. Chill about 2-3 hours before serving. Both vegies and dressing can be prepared and stored separately the day before then combined 2-3 hours before serving. This salad is good the day after too but the vegies will be a bit softer.

Dutch Oven Bacon Cheese Pull Aparts

 

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Sprinkled with melted cheese, these buttery warm rolls are a delicious way to begin an adventurous new day!
Skill: Beginning
Prep Time: 5
Bake Time: 20-25
Servings:

Ingredients:
14 Rhodes™ Dinner Rolls, thawed but still cold
1/4 cup butter, melted
2 cups grated cheddar cheese
8 pieces cooked bacon, broken into small pieces
Directions:
Cut each roll in half. Pour butter into a 12-inch Dutch oven. Roll cut rolls in butter until coated and arrange in Dutch oven. Sprinkle with cheese and bacon. Cover with lid and let rise until double. Bake at 350°F 20-25 minutes.
Dutch Oven Temperature Control using Briquets:
350°F in a 12-inch Dutch oven, oven top 16, oven bottom 8

Chicken Alfredo Pizza

Ingredients:

9 Rhodes Dinner Rolls, thawed to room temperature
1/2 cup Alfredo sauce
1 1/2 cups chopped cooked chicken, seasoned with garlic salt & fresh ground pepper
2 tablespoons chopped green onions
1 cup grated Gruyere cheese
red pepper strips
fresh basil

Directions:

Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Poke with a fork several times to prevent bubbles from forming. Pre-bake at 350°F 5-10 minutes. Remove from oven and cool slightly. Spread Alfredo sauce over pre-baked crust. Top with chicken, green onions, cheese and red pepper strips. Sprinkle with fresh ground pepper. Bake an additional 5-10 minutes or until cheese is nicely melted. Remove from oven and sprinkle with fresh basil.

Dilled Chicken Salad

This is a recipe that was shared at my work! It is very tasty!

Rich Egg Bread

This recipe was shared at my work. Enjoy!

Apple Bread

Apple Bread

by: Kay Hodges (Box Elder County Fair Cookbook)

1/2 cup Chopped Nuts

2 cups Flour

1/2 cup Butter or Margarine

3/4 cup Brown Sugar

1 1/2 cups Grated Apple

1 tsp Baking Powder

2 eggs

1 tsp Vanilla

Topping:

2 TBSP Sugar

1/2 tsp Cinnamon

1/4 cup Chopped Nuts

1 sp Water

Directions: Mix all ingredients and put in greased and floured load pans. Sprinkle topping over the top and bake 45 – 50 minutes at 325 degrees. Remove from oven, let stand for 5 – 10 minutes, then carefully turn out on rack to cool.

Banana Bread

Banana Bread

by: Kay Hodges (From: Box Elder County Fair Cookbook)

1/2 Cup Vegetable Oil

1 Cup Sugar

2 Eggs, Beaten

3 Bananas, mashed

Beat Together.

2 Cups Flour

1 TSP Salt

3 TBSP Milk

1/2 TSP Baking Powder

1/2 TSP Baking Soda

1 TSP Vanilla

Sift flour, baking powder, soda and salt. Add milk and vanilla. Combine all ingredients; beat well and stir in 1/2 cup of chopped nuts. Bake in a loaf pan at 350 degrees for 1 hour. Cool and store in airtight container.

Hazelnut Hot Cocoa Mix

I found this fun recipe and thought I would share it. Merry Christmas!

Yummy Dinner Rolls

Yummy Dinner Rolls

by: Adele Forsgren

3 cups Hot Tap Water

1 Tablespoon Salt

1/4 Cup Oil or Butter

1/2 Cup Sugar

2 Cups Flour

1 TBSP Yeast

Directions: Mix water, salt, butter/oil and sugar; then add yeast. Let stand until yeast gets bubbly. Add flour, 1 cup at a time, until you have a nice slightly sticky dough (about 4 more cups of flour). Make sure you mix each cup of flour well before you add the next cup. Pour onto a floured cupboard. Make into balls. Let rise on greased cookie sheet (fills an 11x17 inch pan perfectly.) These only need to rise once. Bake at 375 degrees for 15-20 minutes.

Grilled Corn and Black Bean Salad

Grilled Corn and Black Bean Salad

Kellee Stoering and KSL.com

Ingredients:

• 4 ears corn, shucked
• 1 can black beans, rinsed and drained
• 2 large Roma tomatoes, diced
• 3 avocados, diced
• 1/2 cup diced red onion
• 1/2 cup cilantro, chopped
• 2 Tablespoon fresh lime juice
• 2 Tablespoons olive oil
• 1 Tablespoon red wine vinegar
• 1 teaspoon cumin
• 2 teaspoons kosher salt
• 1/2 teaspoon pepper
• Large tomatoes for serving

Method:

1. Lightly brush corn with olive oil and season with salt and pepper. Grill over open flame until lightly charred.

2. Cut corn off the cob and place kernels in large bowl.

3. To the kernels add black beans and tomatoes. Toss to combine.

4. Add avocado, onion and cilantro. Mix well.

5. Add lime juice, oil, vinegar, cumin, salt and pepper. Mix all the ingredients well and check for flavor. Add more salt or lime juice if needed. Let salad sit for 10-15 minutes for flavors to combine. Serve in hollowed out tomato "bowl" if desired.

Variation: If corn on the cob is not available you can use frozen corn in an equivalent amount, and skip to direction #3.

Cream-Filled Pumpkin Cupcakes

Cream-Filled Pumpkin Cupcakes

Taste of Home & Kellee Stoering

Ingredients

• 2 cups sugar
• 3/4 cup canola oil
• 1 can (15 ounces) solid-pack pumpkin
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 
  FILLING:
• 1 tablespoon cornstarch
• 1 cup milk
• 1/2 cup shortening
• 1/4 cup butter, softened
• 2 cups confectioners' sugar
• 1/2 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract, optional
• Whole cloves, optional

Directions

• In a large bowl, combine the sugar, oil, pumpkin and eggs. Combine the flour, baking soda, salt, baking powder and cinnamon; gradually add to pumpkin mixture and beat until well mixed.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool to room temperature.
• In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy. Beat in vanilla if desired. Gradually add the cornstarch mixture, beating until smooth.
• Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove "pumpkin stem" to the tops. Yield: about 1-3/4 dozen.

Hints:

• Make the Filling before the cupcakes so that it has time to cool properly.
• Make sure filling is completely cooled before going on to the next step.
• Whip filling until fluffy.
• Boil filling until it is creamy (pudding like).
• Add 1 tsp. Pumpkin Pie Spice to cupcake batter!

 

Chicken & Black Bean Enchiladas

Chicken & Black Bean Enchiladas

by: Kay Hodges

Mexican Gravy (recipe follows)

2 to 3 pounds chopped cooked Chicken

1 Onion, chopped

1 can chopped Green Chilies

8 Corn Tortillas

1 cup shredded Mild Cheddar Cheese

1 cup shredded Monterey Jack Cheese

1 can Olives, chopped

1 can Black Beans, drained

Directions: Prepare Mexican Gravy. In a mixing bowl stir together chicken, onions, chilies, black beans and 1 cup Mexican Gravy.

In crock pot (slow cooker)place first tortilla in the bottom after dipping into the Mexican gravy. Spread about 3 tablespoons of chicken mixture over tortilla and sprinkle with 1/8 of cheese and olives. Continue layering process until you get to the top of the crock pot. The final layer should be cheese and olives. Pour any excess gravy over the top of tortilla stack. Cook on low 4-6 hours on on High 1 1/2 to 1 1/2 hours.

Mexican Gravy

1/4 cup Butter

1/2 cup Chili Powder

1/3 cup Flour

1/2 tsp Garlic Salt

1/4 tsp Cumin

1/4 tsp Oregano Leaves

3 cans Chicken Broth (15 oz. each)

1 can Tomato Sauce (12 oz.)

Directions for Mexican Gravy: Melt butter in saucepan. In bowl, mix together dry ingredients. Slowly add dry ingredients slowly, stirring constantly. Mixture will become crumbly. Slowly add chicken broth to butter mixture, stirring constantly. Stir in tomato sauce. (Makes 2 quarts)

Dad’s Favorite Oatmeal Chocolate Chip Cookies

Dad’s Favorite Oatmeal Chocolate Chip Cookies

by: Kay Hodges

Ingredients:

3/4 cup Butter

1 cup Brown Sugar

1/2 cup White Sugar

1 Egg

1/4 cup Hot Water

1 tsp. Vanilla

1 cup Flour

1/2 tsp Salt

1/2 tsp Baking Soda

3 cups Oatmeal

1 cup Chocolate Chips

1 cup Pecans (chopped)

Directions: Cream sugars, butter, eggs, water and vanilla. Add dry ingredients & oatmeal. Add chocolate chips and nuts. Bake at 375 degrees for 10-13 minutes.