Suzanne's Baby Back Ribs

My aunt Suzanne just sent me this recipe and--in her words--these ribs are "probably just as good as any restaurant or better."

2 racks of baby back ribs

Marinade:
2 cups bottled BBQ sauce
1/2 c. Worcestershire sauce
1/3 c. fresh lemon juice
1/4 c. Dijon mustard
2 Tbsp. orange juice concentrate
2 Tbsp. fresh chopped garlic
1 Tbsp. dark brown sugar
3/4 tsp. ground thyme
1 tsp. natural smoke flavoring

1. From large rack of ribs cut manageable 4 rib pieces. Place ribs in large saucepot of water; heat to boiling. Reduce heat and simmer, partially covered, 60 minutes.

2. While ribs are cooking, in large saucepan, combine all marinade ingredients plus 1 tablespoon freshly ground black pepper and 1/2 teaspoon salt; heat to boiling. Reduce heat and simmer 15 minutes, stirring occasionally.

3. Preheat oven to 325 degrees. Drain ribs and with tongs dip ribs into marinade to cover all sides and arrange in one layer in large roasting pan meat side up. If necessary, add a little more marinade to top of ribs. Bake 60 minutes, until ribs are tender. Serve with remaining marinade on the side and lots of napkins! Serves 6.

Joanna F.
Provo, UT

Turkey-Broccoli Sandwich Melt

I love to eat these for lunch when I'm tired of eating mac & cheese or Pb&j with the kids. Ingredient amounts will vary on how many you're making.

Broccoli crowns, steamed
Red bell pepper, sliced and sauteed until tender-crisp
Turkey, sliced
Swiss or Provolone cheese, sliced
Sourdough bread, or any bread you have on hand

Spread:
1 Tablespoon Sour Cream
1/2 - 1 Tablespoon Horseradish
1 Tablespoon Dijon Mustard

Assemble open-faced sandwiches, starting with bread and spread, then turkey, veggies and cheese. Broil in oven until cheese is melted.

Meghan R.
San Jose, CA
From cousin Sarah S.

Caramel Syrup aka Buttermilk Syrup

Caution: Use a 4-1/2 quart pan (or larger). If pan is too small, it will boil over and make a big mess! This is similar to what is served at Magleby's. Serve on pancakes, french toast or waffles - or boil a little longer and use it as an ice cream topping!

2 cups sugar
3 Tbsp. Karo syrup
1 cube margarine
1 tsp. baking soda
1 cup buttermilk

Mix all ingredients in a large pan. Bring to a rolling boil for 3 minutes. Remove from heat. Add 2 tsp. vanilla. Pour into your favorite syrup pitcher.

Meghan R.
San Jose, CA

Mulligatawny

I love this soup which has such a nice, rich flavor to make your whole house smell amazing. I just made it for my mom and sisters, and they loved it! You can change the amount of vegetables to make the soup thicker or thinner, whatever is your taste. What I have here is for a pretty thick soup.

-- 1/2 yellow onion, minced
-- 2 stalks celery, chopped fine
-- 4 carrots, chopped
-- 1/4 cup butter
-- 1 1/2 tablespoons all-purpose flour
-- 2 teaspoons curry powder
-- 4 cups chicken broth
-- 1 or 2 apples, cored and chopped
-- 1/4 cup white rice (uncooked)
-- 4-6 chicken tenderloins, cut into small pieces
-- salt to taste
-- ground black pepper to taste
-- 1 pinch dried thyme
-- 1/2 cup heavy cream, heated

1. Saute onions, celery, carrots, and butter in a large soup pot. Add flour and curry and stir all together. Let this cook for about five minutes to cook out the raw flour taste.

2. Add chicken stock and mix well. Bring to a boil and simmer for about 30 minutes.

3. Add rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, until rice is done. Add apples in the last 5 or so minutes of cooking.

4. Just before serving, add warm cream and stir thoroughly.


This soup also makes great leftovers. It gets pretty thick when it sits in the fridge, so add a little milk or chicken stock when you re-heat it. You can also make it with leftover cooked rice, just don't cook it as long.


Courtney
Provo, UT

Yummy Banana Bread

1 c. sugar
1/3 c. butter
2 eggs
3 mashed bananas
1/3 c. water
1 tsp. vanilla
2 c. flour (can use whole grain flours, wheat, etc.)
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/2 c. chopped nuts

Mix sugar, butter, and eggs. Add bananas, water and vanilla. Add dry ingredients. Pour into pans sprayed with cooking spray. Bake at 350 for 40 min.

Libby
Montclair, NJ

Roasted Asparagus with Parmesan

2 1/2 lb. fresh asparagus
2 T. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. freshly grated Parmesan cheese

Preheat oven to 400. Place asparagus in a single layer on a baking sheet and drizzle with olive oil. Sprikle salt and pepper. Roast for 15-20 minutes, until tender. Sprinkle with cheese and return to oven for another minute.

Libby
Montclair, NJ

Potato Cheese Chowder

1 can chicken broth plus water to thin (not too much)
1 stalk celery
2-3 potatoes
2 cups milk
Dash paprika
1/2 onion, or more, chopped
1-2 grated carrots
1/4 cup flour
1 cup shredded cheese

Boil veggies in broth and water until done. Stir together milk, flour, and paprika; add to vegetables. Add shredded cheese; heat through until cheese is melted.

Yum.

Jessica
Highland, UT

Hootenanny Pancake

6 eggs
1 cup flour
1 cup milk
1/2 tsp salt
1/4 cup butter

Beat eggs, flour, milk, and salt for 5 minutes. Meanwhile, heat oven to 425. Place butter in a 9x13 glass baking dish. Put in hot oven just long enough to melt butter. Remove and pour beaten egg mixture into hot butter. Bake at 425 for 20 minutes. Pancake will "grow" up sides of pan. Cut into slices and top with powdered sugar and fresh fruit, or with maple syrup.

Jessica
Highland, UT

French Peasant Bread

1 T. dry yeast
2 cups warm water
1 T. sugar
2 tsp. salt
4 cups flour
oil
corn meal
melted butter

Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Dough will be quite "wet." Flour hands, remove dough from bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake at 425 for 10 minutes. Reduce oven temperature to 375 degrees and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.

This bread is fabulous. It won't disappoint.

Jessica
Highland, UT

Chicken in Morrocan Orange Sauce

This is a "new classic" in our home. I have been making it for almost five years and everyone who has had it loves it. You can use all legs here (8 to 10 of them) or leg/thigh quarters (4 of them). Chicken breasts don't work as well - they tend to dry out.

4 chicken leg/thigh quarters
salt and pepper to taste
1 TBSP vegetable oil
4 garlic cloves, crushed
1 large onion, chopped (use a sweet onion, if you can find one. Walla Walla is the fave here)
1/2 tsp cinnamon
1/2 tsp crushed red pepper flakes
1 cup chicken broth
1/3 cup fresh orange juice, plus one orange, peeled and chopped
3 TBSP raisins

Season chicken on both sides with salt and pepper. Heat oil in large skillet over medium heat. When hot, add chicken, cover, and cook, turning once, for 10 minutes or until browned. Transfer chicken to a plate and pour off all but two TBSP fat (just eyeball it). Add garlic, onion, cinnamon and red pepper to skillet; cook 5 minutes until onions are soft and are taking on some color. Stir in broth, juice, raisins and another 1/2 tsp each salt and pepper. Return chicken to skillet, cover and simmer 20-25 minutes or until chicken is no longer pink inside. Remove chicken and add chopped orange to sauce; heat through. Serve chicken with sauce over whole wheat couscous or long grain rice.

Kristin M.
Pullman, WA

Baked Mac and Cheese

We don't do mac and cheese out of the box here. Instead I make this recipe and serve it with a nice, full salad and some fruit. This is also what I sometimes take to families that need a meal for whatever reason.

8 TBSP (1 stick) butter (I always use unsalted. If you use salted, omit 1 tsp of salt from recipe)
6-8 slices good white bread (I sometimes use wheat, too), torn or cut into 1/2" pieces
5 1/2 cups milk
1/2 cup flour
2 tsp salt
1/4 tsp nutmeg
1/4 tsp pepper
1/4 tsp cayenne pepper (optional)
4 1/2 cup grated cheddar (medium or sharp), 1 1/2 cups of it set aside for top
5 oz grated gruyere or sharp jack cheese
1 lb elbow macaroni

Preheat oven to 350 degrees

Cook macaroni according to package directions, but stop cooking before the inside of the pasta is completely done. Drain and set aside.

Melt two TBSP butter, combine with bread and set aside. Warm the milk in the microwave or in a saucepan (don't boil, just warm it). In a large skillet melt the remaining butter and when it bubbles add the flour. Cook, whisking, 1 minute. Slowly add the milk, whisking constantly and cook until the mixture begins to bubble and becomes thick. Remove from heat and stir in the spices and all but the cheese reserved for the top.

Combine the macaroni and the cheese mixture and pour into a casserole dish (I use a 9 x 13 glass baking dish). Sprinkle the remaining cheese first, then the breadcrumbs, evenly over the top. Bake until the crumbs are toasted on top and the cheese is melted, 25-30 minutes. Let cool 5 minutes before cutting and serving.

Kristin M.
Pullman, WA

Candied Chicken Breasts

· 10 skinless boneless chicken breast halves
· 2 cups dry bread crumbs
· 2 Tbl all-purpose flour
· 1 Tbl oregano
· 2 tsp salt
· 2 tsp ground black pepper
· 1 Tbl vegetable oil
· 1 ½ cups packed brown sugar
· ¼ cup prepared mustard
· ½ cup ketchup
· 1 Tbl Worcestershire sauce
· 1 Tbl soy sauce
· ¼ cup grated onion
· ¾ cup water
· 10 pineapple rings
DIRECTIONS
Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. Heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in 2 lightly greased 9x13 inch baking dishes.
Preheat oven to 350 degrees F
In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover baking dishes with aluminum foil.
Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. Top each piece with a pineapple ring, and serve.

(From my sister-in-law, Megan.)
Lisa
Lewisville, TX

Grilled Salmon

Super simple, but a staple at our house!

2 pounds wild salmon fillets
lemon pepper/garlic salt to taste
2/3 cup soy sauce
2/3 cup brown sugar
2/3 cup water
1/4 cup canola oil

Season salmon fillets with lemon pepper and garlic salt. Stir together other 4 ingredients until sugar is dissolved. Place fish in a resealable bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 3 hours. Either grill at medium heat for 6-8 minutes per side, or bake in the oven at 400 for 20-25 minutes--either way, until fish flakes easily with a fork. Serve with seasoned potatoes, fresh asparagus (or whatever's in season) and a great salad and you're set.

Lisa
Lewisville, TX

Quick Sausage Supper

When I was 8 or 9, a woman from church brought this dish to our family when my mom had knee surgery. It's been a family favorite ever since. Hope you enjoy it too! It's very forgiving and is easily doubled for larger families or company.

1 lb. pork sausage
1/2 cup onion, chopped
2 Tbsp. flour
1-16-oz can tomatoes, diced, undrained
1-4-oz can mushroom pieces and stems, undrained
* I use fresh mushrooms plus a couple tablespoons of water when I add the tomatoes
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. garlic powder
1/8 tsp. pepper
1 can refrigerated buttermilk biscuits (7.5 oz)
1 cup mozzarella cheese, shredded

Brown sausage and onion (plus mushrooms if using fresh); drain. Sprinkle with flour. Add tomatoes, mushrooms (if using canned), and seasoning; mix well. Heat until hot and bubbly, stirring until slightly thickened. Reduce heat; simmer while preparing dough. Separate dough; cut each biscuit into four pieces. Pour meat mixture into casserole dish or 11x7 pan. Arrange biscuit pices over hot meat mixture; sprinkle with cheese. Bake at 400 for 12-16 minutes or until biscuit pices are golden brown. 5-6 servings

Meghan R
San Jose, CA

Chocolate Mousse Cake

Description
I am a chocoholic, I will admit it. This was amazing. It is two layers of rich mousse cake. Enjoy!

Ingredients
7 oz semi sweet chocolate
1 tsp cream of tarter
7 egg yolks, separated
1 tsp Vanilla
1/4 lb butter
1 cup sugar

Directions
Melt butter and chocolate over low heat. In a large bowl, beat egg yolks and 3/4 cup sugar until very light and fluffy, about 5 minutes. Gradually beat in warm chocolate mix and vanilla. In large bowl beat egg whites with cream of tarter until soft peaks form. Add remaining 1/4 cup sugar, 1 T at a time and beat until stiff. Fold egg whites carefully into chocolate mixture. Pour 3/4 of the batter into an ungreased 9 by 13 spring form pan. Put the remaining batter into the refrigerator. Bake cake for 20 minutes at 350 F. Remove cake from oven and allow to cool. Remove batter from refrigerator and stir to soften. Lightly spread the batter on top of the cooled cake. Then refrigerate until firm. Top with whipping cream before serving.

Note...It is a good idea to freeze the cake before a party and take it from the freezer about 1/2 hour before serving it. Place the whipping cream on just before serving.

April White
Brooklyn, NY

BBQ Chicken Chop Salad

2 boneless, skinless chicken breasts
1 cup BBQ sauce

Marinate chicken in barbeque sauce, then grill. Chop into pieces.

1/2 head iceberg lettuce, chopped
1/2 head Romaine lettuce, chopped
3 to 4 Roma tomatoes, chopped
1/2 cup cilantro, chopped
1 can black beans, rinced and drained
1 cup frozen sweet corn, thawed
1/2 pound Monterey Jack cheese, grated

Combine chicken in large salad bown with salad ingredients and toss. Serve with Ranch Dressing, additional BBQ sauce, and tortilla chips.

Jessica
Highland, UT

Grilled Chicken Shish Kabobs

1/2 cup olive oil
4 T. lemon juice
4 cloves garlic, minced
2 T. chopped parsley
2 T. chopped fresh basil
1 tsp. salt
1/2 tsp. fresh ground pepper

4 boneless, skinless chicken breasts, cut into 1 inch cubes
Mushrooms
Red and yellow peppers, cubed
Red onion, cubed

Combine oil, lemon juice, and seasonings in large Ziploc bag. Add chicken and marinate for several hours. Skewer chicken and vegetables. (Meat will cook much better if skewered separately from veggies). Grill kabobs, brushing with marinade. Serve over rice.

Jessica
Highland, UT

Breadsticks

1 pkg. active dry yeast
1 cup warm water (105-110 degrees F)
3 to 3 1/2 cups flour
3/4 tsp. salt
2 Tbsp. olive or vegetable oil

Place 1/4 cup of the warm water in large bowl.
Sprinkle in yeast, stir until dissolved.
Add remaining water, salt, oil and 2 cups flour; stir well.
Stir in enough remaining flour to make soft dough. (I never have to use as much as it calls for.)
Knead on lightly floured surface until smooth and elastic, about 4-6 minutes.
Place in greased bowl, turning to grease top.
Cover bowl with lid or saran wrap. Let rise in warm place until doubled, about 60 min.
When dough has risen, shape as desired.
Bake at 400 degrees F, for 20 minutes, or until done.

Variations:

Garlic and Herb Breadsticks
Add 2 tsps. sweet basil, oregano (leaves) or rosemary, and 1 clove finely minced garlic along with dry ingredients.

Italian Cheese Breadsticks
After you have formed breadsticks into their shape for baking, sprinkle with Italian seasoning drsg. mix (as desired) and top with just a small amount of mozzarella or parmesan cheese to melt while baking.

Leslie S.
Madison, WI

Corn Salsa

1 can corn, drained
1 can black eye peas, drained (Glory brand is my favorite)
2 chopped tomatoes
1 bunch green onions, chopped
1 bunch cilantro, chopped
1 pkg. Good seasons Italian Dressing, made according to directions
(buy the little glass mixing container that comes with packages)
Mix all ingredients. Add 2 chopped avacadoes right before serving
Serve with tortilla chips.

I sometimes substitute black beans for the black eye peas

Salsa

1 14.5 oz can Diced tomatoes
2 roma tomatoes diced
1 tsp salt
juice of small lemon
clove of garlic diced
small bunch of cilantro, chopped (6 strands approx)
¼ onion diced
1 jalapeno pepper, seeds removed, diced
1 saranjo pepper, seeds removed, diced (optional)
Mix in blender as short a time as possible to give
Desired consistency.

Buttermilk Biscuits

I got this recipe from my sister-in-law, Kristin, who will probably post on here soon. They are the best biscuits I've ever had.

1 1/2 c. flour
1/2 c. pastry flour (Use regular flour if not available, but this is best)
1/2 tsp. salt
2 tsp. baking powder
1/2 c. cold butter
3/4 c. buttermilk

Combine dry ingredients. Cut in butter with a pastry cutter. Add buttermilk and mix until barely moistened. Flatten and fold dough 5-6 times on counter. Roll out and cut. Bake at 450 for 12-15 minutes. The less you handle the dough, the better.

Libby
New Jersey

Beef Broccoli Stirfry

I got this from Martha Stewart Everyday Foods, and it was a hit with my family. Fresh broccoli is best, but I've used frozen and it works ok too.

3 T. soy sauce
3 T. apple juice
1 T. cider vinegar
1 T. sugar
3 cloves garlic, minced
pepper
1 1/4 lb flank or sirloin steak, thinly sliced
1 T oil
1 T. cornstarch
1 head broccoli

Mix first 6 ingredients and marinate beef for 15 min. Heat oil. Remove meat from marinade and reserve marinade. In two batches, cook meat until browned. Remove meat, add 1/2 c. water to pan and stir up browned bits. Pour into reserved marinade and whisk in cornstarch. Fry broccoli in 1 tsp. oil, about 2 minutes. Add 1 c. water and cook 6-8 minutes. Add marinade and bring to a boil, let thicken. Add meat and season with salt and pepper.

Libby
New Jersey

Easy Salsa

My friend Courtney has a fabulous salsa recipe, and it's really easy.

1 jar of salsa (Tostito's mild salsa)
1 red bell pepper, chopped (you can use half if you prefer)
1 orange bell pepper, chopped (once again you can use half if you prefer)
cilantro, chopped (maybe 1/3 cup chopped)
brown sugar (just put in a couple of spoons full of it and then taste it, add more if necessary)

I'm telling you, it's REALLY good. We always beg for her to bring this salsa when we have a girl's night together.

Joanna
Provo, UT

Request

Okay people, I need some help. I am looking for 2 things: a recipe for breadsticks and a recipe for homemade salsa (just regular old salsa--not the black bean/corn versions). If anyone has a good recipe for either or both of these, would you mind posting them?

Thanks!

Jessica

Tomato Basil Soup with Tortellini

Description: My knockoff of BYU MOA Cafe's soup. It's kind of simple, but don't be deceived by the lack of elaborate ingredients. It has a great taste and is perfect for Fall.

Ingredients:
1 tablespoon olive oil
1 medium sweet onion, chopped
2 cloves garlic (crushed)
2 (14.5 oz.) cans whole tomatoes
10 cups vegetable stock or broth
salt & freshly ground black pepper
1 cup loosely packed fresh basil, thinly sliced OR 5 1/3 tablespoons dried basil

Heat olive oil in large soup pot over medium high heat.
Add onion and garlic and cook, stirring often until softened. Don't burn garlic.
Using blender or food processor, blend tomatoes.
Add tomato mixture and vegetable stock to soup pot.
Bring to a boil, then reduce to a simmer.
Cook until soup is thickened slightly.
Season with salt and pepper.
Stir in basil. (It seems like a lot of basil, but trust me, it adds a great rich flavor.)

While soup is simmering, boil cheese tortellini (approx 5-6 servings). Or I like to use cheese ravioli too.
After the soup is done, add drained tortellini to the soup pot and serve.
Serves 6.

Leslie S.
Madison, WI

Chicken Pot Pie

DESCRIPTION:
This pie is more work than those ones made with Bisquick or canned soup but it is worth the effort! Scrumdiddlyumptious!

INGREDIENTS:
1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk

DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10-inch pie pan, and set aside.
2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.

Ginger
Spanish Fork, UT

Cafe Rio recipes

My sister-in-law's sister gave me these recipes. I haven't tried them yet, but I think anything even remotely like Cafe Rio must be glorious.

CHICKEN
5 lbs chicken breast, boneless, skinless
1 sm bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Mix all ingred together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.

PORK
3.5 lbs pork roast
1 bottle taco sauce (8 oz)
1 T cumin
1 C brown sugar
1 can Coke (not diet)

Cook pork in pot on low for 6 hours (cover roast 1/2 with water. I cooked for a couple of hours on high and switched to low, that made it shred easier; also, when you add the other ingredients, please take out some of the water, leaving only about ½ in. in the bottom of the pot). Add ingred. to pork 3 hours before it is done.

LIME RICE
in a saucepan, saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot, bring to a boil the following:
6 2/3 cups water
8 t chicken buillion
1/2 bunch cilantro chopped
2 tsp cumin
2 sm cans diced green chilies
1 T lime juice
1/2 t pepper
3 cups of rice (maybe a half cup more, you'll have to play with it)

Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 t lime juice
1 t salt1/2 t pepper

TOMATILLO DRESSING
1 pkg Hidden Valley Buttermilk Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos
1/2 to 1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeno, seeds removed!

Serve in the following order:
tortillas
cheese
shredded chicken or pork
black or pinto beans
lime rice
red and green leaf lettuce, shredded
sprinkle crunch corn strips on top
fresh Parmesan cheese

sides of:
pico de gallo
guacamole
fresh cilantro
fresh lime slice
tomatillo dressing

Joanna
Provo, UT

Peppermint Patty Cookies

1 pkg. chocolate mint cake mix (we use reg. choc)
1/2 c. shortening
1 Tablespoon water
2 eggs
powdered sugar
48 peppermint patties

Heat oven to 375 degrees. Lightly grease cookie sheets. In large bowl, combine cake mix, shortening, water and eggs; mix well. Form dough into 1 inch balls; roll in powdered sugar. Place 2 inches apart on prepared cookie sheets.

Bake at 375 degrees for 7 to 10 minutes or until edges are set. Immediately place a peppermint patty in center of each cookie, pressing down lightly. Remove from cookie sheets; cool completely.

48 cookies.

Joanna
Provo, UT

Banana Pudding

Description
This is very delicious and it is supposed to be from a very famous bakery in the West Village in Manhatten. It is really really fattening!

Ingredients
1 1/2 cups cold water
1 (14-ounce) can sweetened condensed milk
2/3 cup instant vanilla pudding powder
3 cups heavy cream
One box Nilla wafers
3 to 4 medium bananas, sliced

Directions
On the low speed of an electric mixer, blend the water, milk, and
pudding powder until thoroughly mixed, about 1 minute. Refrigerate for
at least 4 hours (or overnight) until firm.
In a separate bowl, whip the heavy cream until soft peaks form. Gently
fold the pudding mixture into the whipped cream until well incorporated.
In a large bowl, starting with the wafers, make five to six layers with
Nilla wafers, sliced bananas, and then the pudding mixture, until all of
the pudding mixture is gone. End with pudding and decorate with crushed
wafers on top if desired. Refrigerate about 30 minutes before serving,
and refrigerate any leftovers.

April White
Brooklyn, NY

Pineapple Stir Fry

Description
This one of my favorite regulars. My kids eat it up, which it is hard to find a meal they will both eat. Also, I add whatever veggies I have in the house or whatever sounds good to me. I found it in a country food magazine a few years ago.

Ingredients
8oz spaghetti (or asian noodles found in produce sec)
1 can (20oz) pineapple chunks
1 large green pepper, jilienned (any color pepper)
2 med carrots, thinly sliced
3 green onions, chopped (optional)
3/4 tsp ground ginger or 1 T minced
1 T oilve oil
1 lb chicken breast, cut in cubes
1 garlic clove, minced
4 tsp. corn starch
1/4 c. soy sauce

Directions
1.Cook Spaghetti; drain. (or put asain noodles in warm water to loosen)
2.Drain pineapple, reserving juice; set aside.
3.In a large skillet or wok, stir fry veggies and ginger in oil for 3 min.
4.Add chicken and garlic; stir fry for 5 min or until chicken is no longer pink.
5. Add spaghetti and pineapple; stir fry for 1 min
6.In small bowl combine cornstarch, soy sauce, and reserved pineapple juice until smooth
7.pour over chicken mixture. Broing to a boil; cook and stir for 2 min or until thickened.


April White
Brooklyn, NY

Chicken Chip Casserole

This is an easy one that doesn't take long if you're in a hurry.

1-2 chicken breasts boiled and shredded
2 can cream of chicken or mushroom soup
1 can of rotel (tomatoes and diced green chilies)
chopped onions (optional)
cheddar cheese
tortilla chips

Break tortilla chips in bottom of 9x13 pan
mix chicken, soup, rotel, and onions and pour over chips
top with cheese
Cook in oven 20 min or until cheese melts at 350 degrees

This recipe is very versitle. I've substituted salsa for the rotel if I don't have any. I've also thrown in a can of black beans.

Bean, Corn, and Tortilla Salad

1 can black beans, drained and rinsed
10 oz. corn
1/4 c. salsa
1 c. scallions, chopped
1 avocado
3 tomatoes
salt and pepper
chopped fresh cilantro

Combine above ingredients and serve with romaine lettuce, cheese, and tortilla chips, like you would serve a taco salad.

Libby
New Jersey

Pizza Sauce

1 28-oz. can crushed tomatoes
1 tsp. basil
1 tsp. oregano
4-5 cloves crushed garlic, or 1 T. garlic powder
2 T. red wine vinegar
salt and pepper

Combine ingredients and spread on your favorite pizza dough. Easy and fast!

Libby
New Jersey

Bacon Stuffed Mushrooms

2 pounds mushrooms, separate caps and stems
8 slices bacon
1/2 yellow onion, finely chopped
12 ounces cream cheese
1 cup grated Cheddar cheese
Finely chopped mushroom stems

Saute bacon and drain, but do not wipe out pan. Crumble bacon; set aside. Use pan to saute chopped mushroom stems and onion until soft. Add cream cheese. Stir in crumbled bacon. Stuff mushrooms, place in baking dish and top with grated cheese. Bake at 350 for 15 minutes.

Jessica D.
Highland, UT

Fresh Peach Pie

1 pkg. graham crackers
1/4 c. sugar
1/3 c. melted butter
4-5 fresh peaches
1 can sweetened condensed milk
1/4 c. lemon juice
whipping cream

Make crust with graham cracker crumbs, butter, and sugar. Press into pie pan. Peel and slice peaches and place in pie crust. Combine condensed milk and lemon juice. Spread sweetened condensed milk mixtue over peaches and refrigerate. Just before serving, spread whipped cream over top of pie.

This recipe is best if prepared a few hours before it is served.

Jessica D.
Highland, UT