Bread Sticks

Bread Sticks
by: Ashley White

1 Tablespoon Yeast
1 1/2 Cup Warm Water
4 Cups Flour
1 Teaspoon Salt
1 Tablespoon Honey

Directions:
Mix yeast in warm water, (add sugar if desired). Mix dry ingredients. Add together, Knead for 5 minutes. Let dough rest for 10 minutes. Divide dough in half. Roll out. Cut into strips with a pizza cutter. Dip into 1/2 cup melted butter. Sprinkle with Parmesan cheese. Let rise 1/2 hour. Bake at 375 degrees for 10-15 minutes.

No-Bake Cookies

No-Bake Cookies
By: Kay Hodges


½ Cup Butter 1 ½ Cups Sugar
½ Cup Cocoa 1 Teaspoon Vanilla
½ Cup Milk 3 Tablespoons Peanut Butter
3 Cups Oatmeal Chopped Nuts (optional)

Directions: Boil butter, sugar, cocoa & milk for 1 to 2 minutes. Remove from heat, add vanilla, peanut butter and oatmeal. Mix well. Drop on wax paper and cool. ENJOY!

Crockpot Chicken Supreme

Crockpot Chicken Supreme

by: Joy Jones



2 slices Bacon
6 Chicken Breasts
1 can Cream of Chicken Soup
1 -4 0z. Can Mushrooms, drained
3 oz. Swiss Cheese



Directions: In large skillet, cook bacon until crisp. Remove from skillet and drain on paper towel. Crumble bacon and set aside in refrigerator. In the bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in crock-pot. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low setting for 4 hours. Top chicken with cheese and sprinkle with bacon. Cover and cook on high for 10-15 minutes more.

Creamy Chicken Breasts

Creamy Chicken Breasts
by: Kathy Moulton

4 skinned Chicken Breasts
1 cup Seasoned Bread Stuffing, crushed
Melted Butter
1 can Cream Of Chickn Soup
1/4 cup Water
Swiss Cheese, grated

Directions: Place chicken breasts in a shallow baking dish. Place cheese on the chicken. Cover with soup and water mixture, then cover with the breadcrumbs and drip with melted butter. Bake uncovered 50-55 minutes at 350 degrees.

Hot Rolls

Hot Rolls
by: Jolene Johnson

1 cup Hot Water
1 teaspoon Salt
2 tablespoons Sugar
1 tablespoon Yeast
1 teaspoon Sugar
1/2 cup Warm Water
1 Egg, well beaten
1 cup Scalded Milk

Directions: While the milk is cooling, set yeast in 1/2 cup water and 1 teaspoon sugar. Beat the egg and add the milk and yeast. Stir in the rest of the dry ingredients, stirring until smooth. This dough is very thin. Let raise for 1 hour. Pour out on well floured board and pat out with your hand. Spread well with softened butter. Fold over and pat out again. Cut with biscuit cutter and place on greased pan. Let raise another hour. Bake at 425 degrees 15-20 minutes or until brown.

Easy Chicken Casserol

Easy Chicken Casserol
by: Kay Hodges

2 pkgs. Stove Top Stuffing Mix
1/2 cup Sour Cream
2 Cans Cream of Chicken Soup
1 Cooked Chicken, cut into bite sized pieces.

Directions; Prepare 1 package stuffing and place in 9 x 13 inch pan, sprinkle with chicken. Mix soup and sour cream together and pour over the chicken. Fix the other package of stuffing and spead over the top. Bake at 350 degrees for 30 minutes or until heated through.

Can also use turkey!

Chicken Divan

Chicken Divan
by: Kay Hodges

1 (10-12 oz) pkg Frozen Broccoli
1 Chicken, cooked and cut into pieces
1 cup Mayonaise
1 can Cream Of Chicken Soup
1/2 can Water
Salt & Pepper to taste
2 TBSP. Lemon Juice
Grated Cheese
Bread Crumbs

Directions: Place broccoli in the bottom of casserol dish. Place chicken on top. Mix mayonaise, soup, water and lemon juice and pour over chicken and broccoli. Salt & pepper to taste. Top with bread crumbs and grated cheese. Bake for 30-40 minutes at 350 degrees.

Kay's Favorite Banana Bread

Kay's Favorite Banana Bread

by: Kay Hodges

1/2 cup 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

1/2 cup chopped Nuts

Directions: Add remaining ingredients, beating well and stir in nuts. Pour into lightly dusted loaf pan. Bake at 350 degrees for 1 hour. Cool and store in an airtight container.

German Chocolate Cake Frosting

German Chocolate Cake Frosting
by: Kay Hodges

1 cup Half & Half or Cream
1/2 cup Brown Sugar
1/2 cup White Sugar
3 Egg Yolks
1/2 cup Butter
1 tsp. Vanilla
1 cup Chopped Pecans
1 1/2 cups Flaked Coconut

Directions:
In a large sauce pan combine half & half, sugars, egg yolks, butter and vanilla. Cook over a low heat, stiffing constantly until thick and bubbly. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.

Zucchini Bread

Zucchini Bread
Recipe By: Yvonne Pratt

2 cups Zucchini -- shredded
2 cups Sugar
3 teaspoons Vanilla
1 teaspoon Baking Soda
1 cup Oil
3 teaspoons Cinnamon
3 Eggs
1 teaspoon Salt
1/2 cup Nuts
1/4 teaspoon Baking Powder
3 cups Flour
1 1/2 teaspoons Nutmeg

Directions: Mix together. Pour into greased loaf pans.Bake for 1 hour at 325 degrees.Makes 2 loaves of Bread.

Scones

Scones
Recipe By: Trina Gonzales

2 tablespoons Yeast -- disolved in warm water
1 Egg -- beaten
COMBINE: 2 tablespoons Sugar
1 tablespoon Margarine
1 tablespoon Shortening
1 cup Boiling Water
COOL TO LUKE WARM; ADD--Yeast and egg
2 1/2 cups Flour
Continue adding flour until able to handle

- - - - - - - - - - - - - - - - - -

Dinner Rolls

Dinner Rolls
Recipe By: Lori Tingey

1 pkg dry yeast
1/4 cup lukewarm water
1 cup milk -- scalded
1/3 cup sugar
1/3 cup shortening
1 teaspoon salt
2 eggs -- beaten
4 cups flour

Directions: Dissolve yeast in water with 1 teaspoon sugar. Melt shortening in hot milk and add remaining ingredients. Beat. When mixture is cool enough, add eggs and yeast mixture. (When I triple this recipe it works well in my mixer and makes 2 large sheets of rolls.) Raise in bowl and then on cookie sheet, until doubled. Put 4 rolls across and 6 rolls down on the pan. Bake at 390 degrees for 15-20 minutes.

Orange Rolls

Orange Rolls
Recipe By: JoAnn Hodges

Rind of 1 Orange -- grated
3/4 cup Margarine
3/4 cup Sugar
2 cans Pillsbury Biscuts

Directions: Boil orange rind, margarine and sugar for 3 minutes. Coat the biscuts in mixture and place in bundt pan. Bake 20 minutes at 350 degrees.

Lemon Bread

Lemon Bread
Recipe By: Jeri Santos

2/3 cup shortening
2 cups sugar
4 eggs
1 cup milk
1/2 cup lemon juice -- fresh or bottled
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup nuts -- coarsley chopped
1 cup maraschino cherries -- quartered

Directions: Cream shortening and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Add milk and lemon juice.
Sift together dry ingredients and add to mixture. Add nuts and cherries.
Grease and flour loaf pans. Bake at 350 degrees for about 30 minutes. large loaf pans may need extra time. **
Cool and remove form pans. After completely cool, glaze with powdered sugar that has been moistened with lemon juice.
Makes 5 small or 2 large loaves.
**Place a pan of water in the oven while baking. This helps to keep the bread moist on the top.

Cinnamon Rolls

Cinnamon Rolls
Recipe By: Donna Hansen

1 cup Mashed Potatoes
1 cup Scalded Milk
1 teaspoon Salt
2 Eggs
1/2 cup Sugar
1/4 cup Shortening
1 tablespoon Yeast

Directions:
Make sponge - with salt, sugar, shortening, milk, potatoes, yeast and 1 cup flour. Let stand about an hour or until bubbly. Stir down and add eggs and flour - enough to make a soft dough. Let rise until double.
Roll- spread with butter- sprinkle with cinnamon and sugar mixture- cut - place in pan.
Bake at 425 degrees for 30 minutes or until golden brown.

Glaze:
1 cup Powdered Sugar
1/2 teaspoon Vanilla
1 tablespoon Milk

Christmas Pumpkin Bread

Christmas Pumpkin Bread
Recipe By: Yvonne Pratt

2/3 cup Shortening
2 teaspoons Soda
2 2/3 cups Sugar
1/2 teaspoon Salt
4 Eggs
1/2 teaspoon Baking Powder
1 small can Pumpkin Pie Filling
1 teaspoon Cinnamon
2/3 cup Water
1 teaspoon Cloves
3 1/2 cups Flour
2/3 cup Nuts -- chopped
2/3 cup Raisins

Directions: Mix together and bake at 350 degrees for 65 to 75 minutes.

Carol's Punch (Slush)

Carol's Punch (Slush)
Recipe By: Carol Norman

1 package Black Cherry Koolaide -- mixed as directed
1 46 oz. can Pineapple Juice
2 liters 7-Up® or Sprite

Directions: Mix Black Cherry Koolaide and Pineapple Juice together --- Freeze.
Thaw 1 hour before serving. Pour 7-Up over slush.

Almond Slush

Almond Slush
Recipe By: Yvonne Pratt Cottlet

1 6 oz. can Frozen Lemonade
1 6 oz. can Frozen Orange Juice Concentrate
10 cans Water
1 1/2 cups Sugar
1 teaspoon Almond Extract
1 teaspoon Vanilla

Directions: Mix together and freeze. Add 1 quart Sprit or 7UP when served.

Sanpete Turkey Strips

Sanpete Turkey Strips
by: Marian Braithwaite

Marinade: (Covers about 10 lbs. of cut up Turkey)
1 c oil
1 c 7-up
1 c soy sauce
1/8 tsp horseradish powder or paste
1/8 tsp garlic powder
Marinate overnight.

Directions:
Cut pieces small, marinates better. Grill over charcoal, baste with brush.

CHICKEN SALAD TACOS

CHICKEN SALAD TACOS
by: Lori Garrett

1/3 c. mayonnaise or salad dressing
1/3 c. dairy sour cream or plain yogurt
2 tbsp. chopped onion
2 tbsp. snipped cilantro or parsley
1 tbsp. lime juice2 tsp. taco seasoning mix
2 1/2 c. cooked chopped chicken or turkey
2 med. tomatoes, seeded and chopped
1/4 c. sliced pitted ripe olives1
1/2 c. finely shredded iceberg lettuce
10 taco shells
1 avocado, seed, peeled and sliced lengthwise

Directions:
In a medium mixing bowl combine mayonnaise or salad dressing, sour cream, or yogurt, onion, cilantro or parsley, lime juice and taco seasoning. Stir in chicken or turkey, tomatoes, and olives. If desired, cover and chill for up to 4 hours.To serve, place some lettuce in each taco shell. Spoon chicken mixture on top of lettuce in the shells. Garnish with avocado slices.Makes 5 servings.

Leti's Famous Chocolate Chip Cookies

Leti's Famous Chocolate Chip Cookies
by: Leti Tuttle

1 cube Margarine (softened)
1 cube Butter (softened)
1 cup White Sugar
1 cup Brown Sugar
2 Eggs
1 tsp. Vanilla or Almond Extract (which ever you perfer)
1 tsp Baking Soda
3/4 tsp Salt
1 tsp Cinnamon
3 Cups Flour
1 bag Chocolate Chips

Directions: Cream butter and sugar but don't over do it. Add eggs and extract beat for about 2 minutes at medium speed. Add baking soda, salt, cinnamon and beat for almost 2 minutes making sure that it is cramy and not watery. Lastly add 2 cups of flour slowly mixing then add the 3rd cup of flour and gently mix with wooden spoon then add the chocolate chips and fold in gently. If the dough is too wet and sticky , add a little bit more flour to achieve desired texture. Bake at 375 degrees for 8-10 minutes, Do not over cook. Cookie will be soft when you take them out from the oven but will harden a little to perfection as it cools.

King Ranch Chicken

King Ranch Chicken
by: Leti Tuttle

4 boneless, skinless Chicken Breasts
2 tbsp Butter
1 Green Pepper, chopped finely
1 med. White Onion, chopped finely
2 (10 oz) cans Rotel Tomatoes and Green Chilies, undrained
1 (10 3/4 oz) can Campbell's Cream of Mushroom Soup, undiluted
1 (10 3/4 oz) can Campbell's Cream of Chicken Soup, undiluted
8-10 (6 inch) Corn Tortillas, cut into quarters (can substitute left over nacho chips or taco shells instead)
2 cups (8 oz) shredded Cheddar Cheese or Colby Jack

Directions: Place chicken in baking dish, sprinkle with salt and pepper and bake until done. Allow chicke to cool, then coarsely chop chicken. Set aside.
Melt butter in skillet over medium heat. Add green pepper and onion stirring constantly until somewhat tender crisp. Pour into large mixing bowl, stir in Rotel, soups and chicken, mix well. Place 1/2 of the tortilla quarters on the bottom of lightly greased baking dish. Top with 1/2 of chicken mixture, sprinkle with cheese. Repeat layers but do not put cheese on the last layer. Bake at 325 degrees for 35 minutes; sprinkle with the rest of the cheese and bake for 5 more minutes. Let stand for 5 minutes. Serves 6-10 depending on appetite!

Spaghetti with Stuffed Meatballs

Spaghetti with Stuffed Meatballs
by: Dawn Boyd

1/3 cup Milk
1 cup fresh Bread Crumbs
1 lb each, ground pork, ground veal, ground beef
1/3 cup minced fresh flat-leaf Parsley
3 Eggs, lightly beaten
3 cloves Garlic, minced
1 3/4 tsp Kosher Salt
1/2 tsp Ground Pepper
1/3 lb Mozzarella or Provolone Cheese (Cut into cubes)
Olive Oil for frying
About 6 cups Tomato Sauce
2 lbs. Spaghetti, cooked and drained
Grated Parmigiano - for serving

Directions: In a large bowl, combine milk and bread crumbs. Add meats, parsley, eggs, garlic, salt and pepper. Mix briefly with hands. Form into 2 inch balls, sealing a cheese cube into the center of each ball. In electric frying pan, set on medium high heat, heat the oil until almost smoking. Brown meatballs 1 minute per side. Transfer to paper towel-lined tray.

Discard oil in pan. Pour tomato sauce into pan and bring to a simmer over medium-high heat. Add meatballs, reduce heat to medium-low and simmer until cooked through. About 30 minutes. Uncover; cook 10 minutes more. Serve over pasta with cheese. Serves 10-12

Fat Free Banana Bread

Fat Free Banana Bread by: Melica Stevens

1/4 cup Applesauce
1 1/2 cup Sugar

Add and blend in

1 1/2 cup Mashed Bananas
2 Eggs
1 tsp Vanilla

Mix separately

2 cups Flour
2 tsp Baking Powder
3/4 tsp Salt

Add dry ingredients into mix, alternating with 1/2 cup of milk. Pour into greased bread pans and Sprinkle with cimmamon and brown sugar. Bake at 325 degrees for 1 hour.

White Bread

White Bread
by: Ashley White

Ingredients:
2 12/ Cups Warm Water
1 1/2 TBSP Yeast
2 TBSP + 1 TSP Sugar
1 TBSP Salt
1/2 Cup Cooking Oil
6 1/2 Cups Flour

Directions:
In 1/2 cup warm wated, add 1 tsp sugar and all of yeast. Stir and let rise (about 5 minutes). In mixer add rest of water, sugar, salt and oil. while mixing and 1 1/2 cups flour. Then add the raised yeast. Continue adding the rest of the flour one cup at a time until dough isn't sticky. Blend for 5 minutes. Let rise in bowl until double or triple in size. (I cover the bowl with a damp cloth or plastic wrap sprayed with cooking spray.) Once raised, knead bread with plams, not finders to get air out. (About 5 minutes) Make two dough loaves. Place in greased bread pans. Let loaves rise until about 1/2 inch above rim. Bake at 350 degrees for 35 minutes.

8 Minute Microwave Bread and Butter Pickles

8 Minute Microwave Bread and Butter Pickles
by: Susan Vargas via Recipe Exchange

Description:
These are so good and soooo easy. My family loves them. This recipe makes two pints. These taste better than store brands.

Ingredients:
2 cups sliced cucumbers
1 medium onion; sliced
1 cup sugar
1/2 cup white vinegar
1 teaspoon salt
1/2 teaspoon mustard seed
1/4 teaspoon celery seed
1/4 teaspoon turmeric

Directions:
Mix all ingredients in a 2 quart microwave safe large casserole dish. Microwave on high for 8 minutes, stirring twice. Let pickles cool, then put in a container with tight lid and refrigerate.

Apple & Pomegranate Crisp

Apple & Pomegranate Crisp
by; Kay Hodges

4 Medium Apples -- peeled, cored and sliced
1/2 Pomegranate
1/2 cup Brown Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg

1/2 cup Rolled Oats
1/2 cup Flour
1/2 cup Sugar
1/2 cup Butter

Directions: Toss apples, pomegranate seeds, brown sugar and spices and put into 9X13 pan. Mix well oats, flour, sugar and butter until it makes coarse crumbs. Place on top of fruit.. Bake 45 minuets -- until apples are soft. let stand 10 minutes. Serve warm, with whipping cream or ice cream.

Chicken Divan

Chicken Divan
by Ruth Knight

1 cooked, diced chicken
2 pkg broccoli
2 can cream of chicken soup
1 cup sour cream
1 cup grated cheese

Directions: Place broccoli in bottom of baking dish, cover with chicken. Combine soup with sour cream and pour over chicken mixture. Top with cheese and bake at 325 degrees, for 30 minutes.

***This is the one I make but I add a bottom layer of cooked rice and a little bit more soup for extra moisture.
*** Another recipe from Chris Parkin added bread crumbs to the top.

One-Pot Chicken & Rice

One-Pot Chicken & Rice
by: Kay Hodges

6 boneless, skinless chicken breasts
2 tsp canola oil
1 cup uncooked long grain rice
1 large onion, sliced
1 large green pepper, sliced
1 can Cream of Chicken soup
1 14 oz can diced tomatoes, undrained
1 1/2 cup water

Directions: In a dutch oven, brown chicken breasts in oil on both sides; remove and set asied. Place rice and vegetables in dutch oven; top with chicken breasts. In a bowl, combine the soup, tomatoes and water; pour over chicken. Cover and bake at 350 degrees for 1 hour or until chicken is cooked through and rice is tender. Serves 6

Chicken & Rice

Chicken & Rice
by: Kay Hodges

12 oz Chicken Breast, no skin, chopped
1 Cup Long Grained Rice (uncooked)
2 Cans Cream of Chicken Soup
1 cup chicken broth

Directions: Boil chicken breasts until done. Drain and chop. Mix all ingredients with chopped chicken in a 9X11 glass baking dish. Cover with foil and bake at 350 degrees for one hour. Stir at 30 minutes and add additional broth if necessary. Consistency should be very thick but not dry.
Serve hot with french bread. A whole chicken can be used in place of chicken breasts if desired.

Pizza Dough

Pizza Dough
Posted by: Kay Hodges

INGREDIENTS
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F/45 degrees C)

DIRECTIONS
Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes

Kool-Aid Playdough

Kool-Aid Playdough
by: Kay Hodges

2 3/4 cups Flour
1 TBSP Cream of Tartar
1/2 cup Salt
2 pgk. Unsweetened Kool-Aid (Any Flavor)
2 cups Boiling Water
3 TBSP Oil

Directions: In a food processor (or a bowl if mixing by hand) combine flour, cream of tartar, salt and Kool-Aid. Mix boiling water and oil. Add to dry ingredients with food processor going. Mix well. When cool, finish mixing by hand. Play. (Store in an airtight container).

Salsa

SALSA!!!! (kinda like cowboy salsa)
by: SLP's From Box Elder School District

4 avocadoes
8 tomatoes
3 or 4 green onions
1 bunch of cilantro
2 cans white corn
2 cans black eyed peas
1 bottle italitan dressing

Directions: No blending is necessary. Chop the vegetables to the desired size. Drain cans of vegetabels before adding.That's all! So it's a bunch of vegetables and dressing! You can serve it with tortilla chips or I've heard you can put it over potatoes. (And it makes a LOT).

Sugar Cookies

Sugar Cookies
by: Barbara Davis

Sift Together:
2 3/4 cups Flour
1 tsp Baking Powder
1/2 tsp Salt

Cream Together, Until Smooth
3/4 cup soft Butter or Margarine
1 cup Sugar
2 Eggs
1 tsp Vanilla

Beat in flour mixture until smooth. Chill 1 hour. Roll 1/4 in thick. Bake on greased sheet at 375 degrees for 10 minutes.

Confectioners Frosting

Cream 1/4 cup soft butter or margarine and 1/4 tsp salt. Gradually beat in 3 cups powdered sugar alternating with 4-6 TBSP milk or light cream. Add 2 tsp Vanilla and beat until creamy.

Clam Chowder

Clam Chowder
by: Kathy Moulton

2 - 6 1/2 oz. cans, Clams, minced
1 cup Onions, chopped fine
2 cups, diced Potatoes
1 cup Celery, chopped
1 cup Carrots, chopped
3/4 cup Butter
1 quart Half & Half
1/2 tsp sugar (opt)
3/4 cup Flour
1 tsp Salt
1 tsp Pepper

Directions: Drain clams and pour juice into frying pan. Add vegetables and add enough water to cover and cook until tender. Melt butter in large pan. Add flour and blend. Add half & half and cook until thick, stirring constantly. Add clams and vegetables. If too thick, dilute with milk. Don't boil.

Creamy Chicken Breasts

Creamy Chicken Breasts
by: Kathy Moulton

4 skinned Chicken Breasts
1 cup Seasoned Bread Stuffing, crushed
1 can Cream of Chicken Soup
1/4 cup Water
Melted Butter
Swiss Cheese

Directions: Place Chicken Breasts in a shallow baking dish. Place cheese on top. Cover with soup, then breadcrumbs and drip with melted butter. Bake uncovered 50-55 minutes at 350 degrees.