Sage Dressing

This is a homemade version of stuffing. I've never made it myself, but I've eaten it and it was excellent, I thought.

Simmer together for 5 minutes:

1/2 cup chicken broth (or water)
1 1/2 cups diced celery
1/4 cup butter
1 1/4 cups finely chopped onion (or less)
1-2 teaspoons dried sage
1/2 teaspoon salt
1/8 teaspoon pepper

Pour mixture over 4 cups unseasoned dry bread cubes. Mix lightly. If it seems too dry, add some extra broth and stir until the dressing is how you like it.
Cover and bake at 350 until heated through.

Jessica D.
Highland, UT

Sweet Potato Souffle

People go wild over this dish whenever I make it. I confess I don't really like yams, but this is GOOD! It's like candy.

3 C. cooked sweet potatoes (boiled)
2 eggs
1/2 tsp. salt
1 C. light brown sugar
1 C. pecans, chopped
1 C. sugar
1/2 C. whole sweet milk (I think this is just condensed milk)
1 tsp. vanilla
1/2 c. flour
1/2 stick butter

Combine potatoes, white sugar, eggs, milk, salt and vanilla and mix well. Pour into buttered pan. Mix brown sugar, flour; cut butter into mixture until crumbly, then add pecans. Sprinkle over sweet potato mixture. Bake at 350 for 35 minutes. (Make sure pan has plenty of room for mixture to fluff up a bit during baking. I think you need a 9x13 pan.)

Libby
Montclair, NJ

Thanksgiving Recipe Request

My husband and I, and some friends of ours, are doing Thanksgiving together since none of us have family around and we're going home for Christmas. I was wondering if anyone had any interesting Thanksgiving recipes they wouldn't mind sharing (besides turkey and pumpkin pie). Thanks!

Heidi
SLC, UT

Strawberry Bread

Since my husband says that when he first heard 'Strawberry Bread' it didn't sound very appealing, so I thought I'd explain a little before you read the title and moved on. I will recruit you! This is a favorite from my childhood and is kind of like banana bread. It's sweet and cinnamon'y' with lots of yummy strawberry and nutty bites in between. Try it... you will like it... you will see!

3 c. flour
1 tsp. baking soda
1 tsp. salt
1 TBS. cinnamon
2 c. sugar
4 beaten eggs
1 1/4 c. oil
2 cups chopped fresh strawberries (this is almost exactly 1 lb., but add more if you have them!)
1 c. chopped pecans

Sift together dry ingredients. Make a well in the center and add remaning ingredients, mixing just until moistened. Bake at 350 for 45-55 minutes in two large greased and floured bread pans. This is even better 1-2 days after baking.

I am not a food stylist, but here's a picture so you get an idea for what this looks like!

Meghan R.
San Jose, CA

Swiss Steak

This is one of my favorite Sunday dinners, and since I made it today, I thought I would post it. I don't measure anything, so these are just estimates, but the recipe is very forgiving.

1 to 2 lbs round steaks, cut into individual serving sizes (I buy the eye of round so I don't have to bother cutting them up)
Flour, salt (1 tsp.) and pepper (1/2 tsp.)
Olive oil
1/2 to 1 onion, sliced in rings
1 28-oz. can diced tomatoes
1 T. parsley
salt and pepper
1-2 T. woschestire sauce
dash garlic powder

Combine flour, salt and pepper in a shallow baking dish. Dredge meat, then brown in the olive oil. Remove meat and place in 9x13 baking dish. Scatter onion rings over the meat. Combine tomatoes and seasonings (I just add the seasonings right into the can). Pour into the pan you browned the meat in and scrape up the browned bits. Pour tomato mixture over meat and onions. Cover and bake for 2 to 3 hours at 325. The longer this cooks, the better because the meat will be very tender. I like to make extra, and then serve the leftovers over rice, similar to smothered steak.

Libby
Montclair, NJ

Pumpkin Crisp

This is SO easy and so yummy this time of the year.

Crust:
1 yellow cake mix (take out 1 cup for the top)
1 egg
1/2 cup butter

Filling:
29 oz can of pumpkin
3 eggs
1/2 tsp pumpkin pie spice
1/4 tsp cloves
1/2 tsp salt
12 oz can evaporated milk
1 cup sugar
1 tsp cinnamon
1/2 tsp ginger

Topping:
Reserved cup of cake mix
1/2 cup sugar
3 Tablespoons butter

Directions:
Crust: Cut butter into the mix and then add beaten egg.
Press into a greased 9x13 pan.

Mix filling together and pour over crust.

Cut topping together and crumble over top.

Bake at 350° covered with foil for 30 minutes, then 30-45 minutes more uncovered.

Serve warm with whipped cream or (our favorite) vanilla icecream.

If you like pumpkin, I promise you won't be disappointed!
Lisa, TX

Focaccia

This is one of our favorites and was delicious served with any Italian dish.

1 1/3 cups warm water
2 tsp. sugar
2 1/2 tsp. instant yeast
2 Tbs. olive oil
2 cloves garlic, minced
1/2 tsp. basil
1/2 tsp. oregano
3 to 3 1/2 cups flour
2 tsp. salt
1 Tbs. dried rosemary
2 Tbs. grated Parmesan cheese
Course salt - as desired (we use Mortons course sea salt)

In a large bowl or mixer (Bosch or KitchenAid), pour in water, sprinkle yeast and sugar on top. Let stand 5 min. until yeast is activated.

Add oil, garlic, basil, oregano, flour and salt. Mix/knead for 5 min. Dough will be sticky. Transfer to greased bowl and cover. Let rise until doubled, about 45 min.

Remove dough and shape into a round on an oiled baking sheet or pizza pan (stoneware works well). Dimple with fingers and brush lightly with olive oil and sprinkle with rosemary, Parmesan cheese and course salt.

Place in cold oven on middle rack. Place cake pan with about 4 cups boiling water on the rack below the bread. Let rise until doubled, about 25 minutes.

Turn on the oven to 375. Bake for 30-35 minutes, or until brown on top. Remove from the pan and cool on a wire rack.

Meghan R.
San Jose, CA

Cheese Ball

1 8 oz. package cream cheese
1 teaspoon Bon Appetit seasoning (it's a McCormick one)
4-5 green onions sliced
almonds, sliced

Let cream cheese soften slightly. Mix cream cheese, seasoning, and green onions together and form ball with your (clean) hands. Roll in sliced almonds (so ball isn't sticky). Serve with your favorite dipping crackers.

This is so addicting to eat and fun for holiday parties.

Leslie
Madison, WI

White Chili

1 Tbsp Vegetable oil
1 lb chicken, cubed
1 small onion, chopped
garlic powder
1 (14oz) can chicken broth
2 (4oz) cans green chilies
1/8 tsp cayanne pepper
1 tsp. salt
1/4 tsp. pepper
1 tsp cumin
1 tsp. oregano
2 cans great northern or white beans
2 green onions
2 oz monterey jack cheese (or jalepino cheese)
1 c. sour cream
1/2 c. whipping cream (optional, but great when you do it!)

Heat oil, add chicken and onions with desired amount of garlic powder. Cook 4-5 min. Stir in chicken broth, green chilies, cumin, oregano, cayanne, salt, and pepper. Simmer 5 min. Stir in drined rinsed beans. Simmer uncovered for 30 min. Add these after removed from heat:
Option A: 1/2 c. sour cream & 1 c. milk
Option B: 1 c. sour cream & 1/2 c. whipping cream
Serve with green onions and cheese on top and serve with chips.

It your family can't take a little spice then omit the cayanne pepper. I think it is great with the extra spice so I add a little more and use jalepino cheese and it is awesome that way.

April White
Brooklyn, NY

Does anyone have a great recipe for a White Bean Chicken Chili of some sort??

Thanks,

Jessica D.

Black Forest Pie

This pie isn't anything special, really, but it's super easy and I love it. This isn't as precise as it could be but I lost the recipe :).

1 Oreo pie crust
Vanilla ice cream
1 can of cherry pie filling
2-3 (or more) chocolate graham crackers
hot fudge sauce

Scoop ice cream into pie crust. Break graham crackers into large pieces (break the small rectangles in half or thirds--about that size). Push the graham cracker pieces in between in the ice cream scoops, as many as you can fit (they will be vertical or slanted). Pour cherry filling on top of pie (I think I only used 1/2-2/3 of a can). Freeze for at least 2 hours. Remove from freezer 20 minutes prior to serving. Drizzle the top with hot fudge.

Ashley A.
Springville, UT

Layered Banana Cream Pie

Description: This is my husband's favorite pie! It is always a hit when we take it places. It's easy to make too.

Ingredients:
3 oz. cream cheese
3/4 cup powdered sugar
6 oz. cool whip
2-3 sliced bananas
6 oz. package instant banana pudding
1 1/2 cups milk
1 prepared pie shell

Directions:
Mix together cream cheese, powdered sugar, and cool whip. Spread mixture over the bottom of the pie shell (layer 1). Top with sliced bananas (layer 2). Mix together pudding and milk. Spread over bananas (layer 3). Cover and refrigerate until top layer is set.

Number Of Servings:8
Preparation Time:20 minutes to make, more to chill.

Ginger
Spanish Fork, UT

Pie

Does anyone have a unique or totally awesome pie recipe? Our ward is having a contest and I want to participate, but I am looking for something new and fun.

Thanks,
April White

Vanilla Spice Cupcakes w/ Pumpkin Butter

Vanilla Spice Cake
3/4 c. sour cream
4 eggs
1/2 c. oil
1/2 c. water
1 spice cake mix
1 small box vanilla instant pudding

Preheat oven to 350. Fill mini muffin 3/4 full. Bake for 10-12 minutes.

Pumpkin Butter (from Allrecipes.com)
1 (29 oz) can pumpkin puree
3/4 c. apple juice
2 tsp ground ginger
1/2 tsp ground cloves
1 1/2 c. sugar
2 tsp ground cinnamon
1 tsp ground nutmeg

Combine all ingredients in a sauce pan. Bring to a boil. Reduce heat and simmer for 30 minutes or until thickened. Stirring occasionally.

Fill a cake decorator, with a filling tip attached, with the pumpkin butter. Fill cupcakes with pumpkin butter. Dust with confectioner's sugar to garnish.

I would almost call these muffins because I don't feel they are as sweet as cupcakes since they don't have the icing. Also, I love using the mini size instead of the normal size because I feel like you can get a better cake to pumpkin butter ratio. I got the idea from William's Sonoma. They have a Vanilla Spice Cake and Vanilla Spice Butter, but it is kind of expensive. So this is my version. Hope you enjoy!

Kelli P.
Walnut Creek, CA

Easy-Cheesy Crockpot Chicken

My Mom just told me about this. Couldn't get any easier!

4 boneless, skinless chicken breasts
1 can Cheddar Cheese Soup
1 can Cream of Chicken Soup

Place chicken in crock pot. Season with salt, pepper, and onion powder. Stir soups together and pour over chicken. I cooked mine 1 hour on low, 2-1/2 on high. The chicken was cooked through and still moist. I think most crock pot chicken recipes cook for too long, making the chicken dry and tough. Get out your meat thermometer and cook for the least amount of time possible. I served mine over egg noodles. Add a little parsley for a garnish and color. Yummy!

Meghan R.
San Jose, CA

Orange-Glazed Chicken

This is one of my favorite recipes from kraftfoods.com. It's very good and easy too.

4 boneless skinless chicken breast halves (1-1/4 lb.)

1/4 cup orange marmalade, divided

1 env. SHAKE 'N BAKE Original Chicken Seasoned Coating Mix

1/4 cup Italian Dressing

6 cups baby spinach leaves

2 medium oranges, cut into thin slices (I usually use a can of mandarin oranges)

Preheat oven to 400°F. Spread chicken breasts with 2 Tbsp. of the marmalade. Empty coating mix into shallow dish. Add chicken; turn to evenly coat both sides.

Place chicken in 13x9-inch baking dish. Bake 25 min. or until chicken is cooked through.

Mix dressing with remaining 2 Tbsp. marmalade. Add to spinach; toss to coat. Place 1 chicken breast, sliced on top of each plate and add orange slices, if desired. Click here to see a picture. Ashley A. Springville, UT

Zesty Slow Cooker BBQ Chicken

This recipe is SO good and even better; SO easy!

6 frozen skinless boneless chicken breast halves
1 12 oz bottle BBQ sauce
1/2 cup Zesty Italian Dressing (I used Fat Free)
1/4 cup brown sugar
2 TBSP Worcestershire Sauce

Mix the ingredients above and spread it over the chicken you have placed in the crockpot. Cook on high for 3-4 hours, or on low for 6-8.

I was feeling lazy, and dumped all the ingredients into the crockpot, mixed it with a whisk, added the chicken, and then spooned the sauce over the top. It worked just as well.

When the chicken was done, I shredded it, and we have eaten it on open faced toasted sandwiches with cheese, over rice, in tortillas with a little cheese and sour cream, on salad, etc. It is SOOOO tasty!

Melanie C.
Provo, Utah

Rolo Surprise Cookies

We just discovered this recipe and now we can't stop making them. They're best fresh but if you need to store them, freeze them.

1 c. sugar
1 c. brown sugar
1 c. butter
2 eggs
1 tsp. vanilla
1 tsp. baking soda
3/4 c. cocoa
2 3/4 c. flour
Rolos (about 8 tubes)

Cream sugars and butter until fluffy. Add eggs and vanilla and beat well. Add dry ingredients and blend.

For each cookie, shape about 1 tablespoon of dough around a Rolo, covering it completely. Place on an ungreased cookie sheet and bake at 375 for 7-8 or until they start to crack. Makes about 5 dozen.

Ashley A.
Springville, UT

Shar's Basic Whole Wheat Bread

This recipe is from a Kitchen Supply store/Bosch retailer in Gilbert, AZ. Shar is the owner and teaches bread making classes. This bread only rises once - so you can make it start to finish in about 1 1/2 -2 hours depending on how long it takes your dough to rise.

In Bosch Universal mixer bowl with dough hook:
6 cups warm water, approx. 115*
2 Tbs. sea salt
2/3 cup Canola oil
2/3 cup honey
3 Tbs. dough enhancer
2 cups high gluten bread flour or 1/3 cup vital wheat gluten
3 Tbs. SAF instant yeast
6-8 cups of fresh ground wheat flour (to begin with).
(10-11 cups of un-ground grain will make enough flour for this recipe)

Use the momentary switch (M) to mix well. Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl, you know you have enough flour. (Do not add too much flour). The dough should be very sticky and does not come together at this point, but the bowl is clean.

Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (Always pulling the sides clean) If dough starts sticking simply add a little white flour to take up the moisture. (Remember your Bosch has 700 watts of power and a reset button).

Oil your hands, remove dough from mixer onto a slightly oiled counter, divide your dough with a dough divider into 4-5 large loaves depending on your pan size. (We like the 8 1/2 by 4 1/2" pan, and we usually get 5. However, because we never measure our flour exactly, sometimes we get 4; it will depend on the weather and the climate outside).

Shape loaves, and place in a well-greased or sprayed (Pam) pan, never use oil. Cover with a dry towel and let rise until dough has risen double or approx. 2 inches above the rim of the pan. This will take from 30-60 minutes depending on the room temperature.

Bake in pre-heated oven at 350* for 30-35 minutes, or until the inside temp. is 200*. An instant read thermometer is very useful in telling whether your bread is done. Tests after baking time is complete by taking bread out of its pan and pushing the thermometer into side or bottom of loaf. If not 200 degrees, place back in pan and bake another few minutes.

Cool on cooking racks before putting into bread bags. The bread can be frozen up to 30 days without freezer burn.

Meghan R.
San Jose, CA

White/Wheat Bread

Libby-I’m not sure if you have a Bosch or a Kitchen Aid, but they really help in the kneading. I’m going to write this the way I make it - not necessarily the directions in the recipe. I usually make it will half white and half wheat flour, but also use it to make all white. This is a good way to get some good fiber and use the wheat from your food storage.

2 ½ cups water (115 degrees or so – too hot will kill your yeast)
1 Tbsp. active dry yeast (I use SAF or Fleishman's, but do not like Red Star)
¼ honey or sugar (honey with wheat is really good)
3 cups all-purpose flour
1 Tbsp. salt
¼ cup margarine (melted)
3-4 cups more all-purpose flour (or wheat)

Pour water into your mixer (or large bowl). Sprinkle in yeast and add sugar or honey. Let yeast dissolve, without mixing – about 5 or 10 minutes. Don’t let it stand too long, or it will lose its life.
While yeast is dissolving, grease a large Tupperware bowl and lid with oil and grease your bread pans. Melt your butter in the microwave.

Add 3 cups of flour, mix until all flour is incorporated and then add 3 more cups of flour and mix again. I usually end up using a full 7 cups of flour – until the dough is soft and not too sticky. I have a Bosch and let it knead on speed 2 for about 5 minutes. If you don’t have a mixer, you can give your arms a workout! Plop the dough into your greased bowl and let rise until double (usually about 1 ½ -2 hours for me).

Punch the dough down and divide and shape 1-lb loaves. Sometimes I get 4, but usually 3 and 1/2. I have some mini loaf pans that I put the extra in and my kids think mini french toasts are the coolest thing ever. Cover your pans with some plastic wrap and let rise until about 2” above the top of the pans. Bake in a 375 degree oven 25-30 minutes and your bread is nice and golden. If you have a small thermometer – looks like a meat thermometer – the internal temperature is supposed to reach 200 degrees. Remove from pans and cool on a wire rack.

Meghan R.
San Jose, CA

Creamy Caramel Pecan Cheesecake

This is from The Essential Mormon Cookbook. I made this for Sunday dinner and it was great. We had two sets of missionaries over and they were so excited to have some delicious cheesecake. I have never made chessecake before and it turned out well, so give it a try. I think I will go have some now.

Ingredients:
1 recipe Toasted-Pecan Crust (see at bottom)
2 (8oz) pkg. cream cheese, softened
3/4 c. caramel topping, divided (1/2 c. and 1/4 c.)
3 eggs
1 Tablespoon vanilla
1/2 c. sour cream
Pecan halves, to garnish

Directions:
Prepare Toasted-Pecan Crust and set aside. In a large mixing bowl beat cream cheese until fluffy. Gradually beat in 1/2 c. of the caramel topping. Add eggs and vanilla, beating just until blended. Pour mixture into Toasted-Pecan crust. Bake 350 for 40-45 min, until center is set. coll in pan for 15 min. Combine sour cream and remaining caramel topping; spoon over cheese cake. Loosen sides of cheesecake from pan with spatula. Cool 30 more min; remove sides from pan. Cool. Chill. Drizzle with caramelt topping to make it look pretty and garnish with pecan halves. Serves 8. Freezes well.

Toasted Pecan Crust
Ingredients:
1 c. graham cracker crumbs
3/4 c. chopped pecans
1/4 c. packed brown sugar
1/4 c. butter, melted

In a mixing bowl combine crumbs, pecans, brown sugar, and melted butter. Pat ino bottom of an 8 inch springform pan.
The crust makes this delicious cheesecake unique. I would not do it without it, unless you hate pecans.

Homemade Bread

Ok, everyone, I'm looking for the best recipes you've got for wheat bread. (Preferably one that makes 4 or 5 loaves at a time.)

Libby
Montclair, NJ

Cafe Rio Creamy Tomatillo Dressing

1 package Hidden Valley Ranch
1 cup mayo
1 cup cilantro, chopped
2 cloves garlic, chopped
3 tomatillos - peel off paper, chop
1/3 - 1/2 cups buttermilk, to consistency you want
1/4 tsp. cayenne pepper (optional)

Put in blender and mix.

Ashley Palmer
Livermore, Ca

Cheesy Spinach & Artichoke Dip

This is delicious! Watch out- it can be addicting!

1 c. frozen artichoke hearts, finely chopped (I use the kind in the jar - Mezzetta marinated)
1 1/4 c. frozen, chopped spinach, thawed (10 oz. -squeeze to remove water)
3/4 c. freshly grated Parmesan cheese
3/4 c. mayonnaise
1/2 c. shredded Mozzarella cheese
1/2 tsp. garlic powder
(1/8 tsp. salt)

Preheat oven to 350*. Mix all ingredients until well blended. Spoon into a glass 9-inch pie plate. Bake 20 minutes or until heated through. Serve with tortilla chips, crackers, or vegetables.

Make-ahead: Assemble all ingredients and dish into pie plate. Cover and refrigerate up to 24 hours. Bake, uncovered, as directed just before guests arrive, increasing the baking time by 5-10 minutes to ensure that the dip is heated through.

Variations: If you have only artichoke hearts, or only spinach, just increase that amount by the ingredient you are missing. Both variations are just as delicious!

Meghan R. (Courtney J.)
San Jose, CA

Tortellini Soup

Ingredients:
1 large red onion
3/4 to 1 lb. mild to hot Italian sausage (you can do 1/2 or all turkey)
2 lg garlic cloves minced
1 (28oz) diced tomatoes with juice
1 (14oz) garbanzo beans drained
1 lg. bunch or pkg fresh spinach. (can use frozen, but fresh is better, but this item is optional)
1 lb. frozen cheese tortellini (it is best with the fresh tortellini)
2 c. of chicken stock
1/2 c. grated romano cheese

Directions:
Cook onion, garlic, and meat until brown. When cooked add chicken stock, tomatoes, and garbanzo beans, simmer 10-15 min. Add tortellini, simmer add spinach just as tortellini is getting tender. Add cheese and season with salt and pepper. Serve with Romano cheese for garnish.

April White
Brooklyn, NY

Ed's Carmelitas

This recipe is from my sister and it is amazing!! I don't know who Ed is but he is brilliant. A great fall treat, but difficult to share. We made them for a potluck and my husband did not want to take them, he wanted them for himself. They're super rich and I bet they'd be good with vanilla ice cream. They're best warm, but great anytime!

Ingredients:
32 Kraft carmels
10 T heavy cream
3/4 c. brown sugar
3/4 c. melted butter
1 c. flour
1 c. quick oats
1 t. baking soda
6 oz. chocolate chips
1/2 c. chopped nuts

Directions:
Melt carmels in cream on double broiler (or big pot of boiling water with little pot on top). Set aside.

Mix melted butter, brown sugar, oats, flour and soda. Divide mixture in half. Prss half into a well-greased 8x11 pan. Bake 10 minutes @350.

Remove and sprinkle chocolate chips right away; then nuts. Drizzle carmel mixture ontop. Top with remaining crumb mixture. Bake 15-20 minutes more @350.

Enjoy!

April White
Brooklyn, NY

Black Bottom Cupcakes

Cream cheese mixture:
8-oz. cream cheese
1 egg
1/3 c. sugar
1/8 salt
1 cup chocolate chips

Chocolate mixture:
1 ½ c. flour
1 c. sugar
¼ c. cocoa
1 tsp baking soda
½ tsp salt
1 c. water
1/3 c. oil
1 Tbsp vinegar
1 tsp vanilla

cupcake wrappers

1. Make cream cheese mixture by beating cream cheese, egg, sugar, and salt until smooth. Stir in chocolate chips.

2. Make chocolate mixture by combining flour, suga, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla. Beat well.

3. Line cupcake pan with cupcake wrappers. Fill cupcake wrapper 1/3 full with chocolate mixture. Add a heaping tsp of the cream cheese mixture. Bake 350° for 30-35 min.

Makes: 18 cupcakes

Joanna
Provo, UT

Potatoe Bread

NOTE: This recipe takes a long time to make, but it's totally worth it. It is a family favorite. It makes your whole house smell like fresh, sweet bread.

1 c. shortening
1 ½ c. sugar
2 tbsp. Salt
2 packets of dry yeast
2 c. milk
2 c. mashed potatoes (I think my dad uses potato spuds, not real potatoes)
2 eggs
flour

1. Put yeast in a bowl with 1 c. of warm water and 1 tbsp of sugar.
2. Combine the rest of sugar, shortening, and salt in large mixing bowl. Beat eggs and add to mixing bowl.
3. Scald milk and add mashed potatoes to milk. Put mashed potatoes and milk in large mixing bowl. Add yeast mixture to large mixing bowl.
4. Blend all ingredients in large bowl. Gradually stir in flour until stirring becomes too difficult.
5. Put dough onto a clean, floured surface. Continue to knead in flour until the dough has a firm, plastic texture, or feel.
6. Grease mixing bowl and put the dough back in it. Let it rise for at least an hour (cover with towel).
7. Flatten dough and roll out into 3 or 4 loaves. Put loaves in greased bread pans. Allow to rise for at least an hour (cover with towel).
8. Bake in preheated oven at 350° for 1 hour.
9. Take out of pans. Lightly butter top. Allow to cool at least 20 min.

Joanna
Provo, UT

Savory Salmon

Salmon
1 c. soy sauce
1 c. brown sugar
½ c. butter

Preheat oven to 380°. Rinse fish in hot water. Put on cookie sheet with lip. Tent with foil. Cook about 15 min. Spoon sauce over. Remove foil. Cook 8 min more.

* I'm not a big fish fan, but I can't stop eating this dish.

Joanna
Provo, UT

Rice Pudding

6 cups milk
1 cup medium grain rice
1/2 cup sugar
2 Tbsp margarine
1/4 tsp salt
2 tsp vanilla
sprinkle of nutmeg, cinnamon, fruit (optional)

(makes 8 servings)

1) Combine milk, rice, salt, sugar, and margarine (and raisins if desired).
2) Cook milk mixture over medium heat until tiny bubbles form around the edge. Stir frequently.
3) Reduce heat to low. Cover and simmer 1 hour or until rice is tender. Stir occasionally.
4) Stir in vanilla.
5) Serve warm or chilled. Sprinkle with nutmeg, cinnamon, fruit, etc. if desired.

**If you are health conscious, I think you can leave out the margarine and it would taste fine.

Joanna
Provo, UT

Chile Egg Puff

Yummy for breakfast or brunch!

10 eggs
1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 pt. cottage cheese/ small curd (I don't add this)
1 lb. jack cheese, grated - could also use pepper jack
1/2 cup butter or margarine, melted
2 cans (4 oz) diced chiles

Beat eggs.
Add flour, baking powder, salt, cottage cheese, jack cheese, melted butter, and chiles.
Bake in buttered 9x13 dish at 350 degrees for 35 minutes or until top is browned and center is firm.

Meghan R.
San Jose, CA

Wialua Delight

I received this recipe from a friend and several were made for our luau last weekend. I don't usually like cake because of the frosting, but this was very tasty. I've seen similar recipes that mix cream cheese in with the Cool Whip, but I don't think it's necessary.

1 Yellow Cake Mix (plus oil, eggs, etc)
1 (8 oz) can crushed pineapple, undrained*
1 (3.9 oz) package instant vanilla or banana pudding (plus milk)
1 banana, sliced*
1 container Cool Whip, thawed
1/2 cup coconut, toasted*

Mix and bake cake according to directions on package (9x13), cool.
Punch holes in cake with the end of a wooden spoon.
Pour pineapple and juice evenly over cake.
Make pudding according to package directions and spread over cake.
Slice bananas on top of pudding.
Spread Cool Whip on top of bananas.
Sprinkle with toasted coconut.
Refrigerate until ready to serve.

* You can also use a 20 oz can if you like more pineapple
* Skip the bananas and just use banana pudding if you plan on having leftovers
* To toast coconut, spread on baking sheet and bake at 325* for about 5 minutes, until light brown
* Bake in a cookie sheet (10-12 min) and use a large container of Cool Whip to stretch the number of servings.

Meghan R.
San Jose, CA

Marinara Sauce

This is my absolute favorite sauce. I love it on top of ravioli.

1/6 c. olive oil
4 cloves garlic
salt and pepper
1 28-oz. can crushed tomatoes
5 basil leaves or 1/2 T. dried (I usually use dried)
1/2 T. chopped dried parsley

Saute garlic, salt, and pepper in oil. (I like to add red pepper flakes at this point too.). Add remaining ingredients, simmer 30 minutes. I also add a little sugar, maybe 1/2 to 1 tsp.

Libby
Montclair, NJ

Guatemalan Black Beans and Rice

This recipe is authentic, and you will never have better black beans than these. Just so you know, the onion and garlic don't come through too strongly.

1 lb. dry black beans
1 whole garlic head
1 onion, quartered

Soak beans overnight or at least 6 hours. Drain, then put beans in large pot covered with about 3/4 inch water. Add whole garlic head and onion to beans and water. Cook for 2-3 hours until soft, stirring occasionally. Add water if it gets too low. Once beans are soft, remove garlic and onion and add about 2 tsp. salt.

For rice, saute then add various veggies (carrots, tomatoes, peas, etc.) Cook with chicken broth or water with chicken bullion. Put beans on top of rice, add avocado, pico de gallo, cheese, etc. Tortillas on the side. This combo is also great in burritos, enchiladas. It makes a lot, so I usually eat it as described above first, then make enchiladas with the leftovers, add a little chicken maybe.

Libby
Montclair, NJ

Cheese Danish

This is amazing! I make it when I have a dinner party or something and everyone always loves it. And it is super easy. You can't mess this up.

Ingredients:
2 tubes of crescent rolls
2 (8oz) pkg. cream cheese
1 tsp. vanilla
1 tsp. lemon juice (fresh is best)
1 c. sugar
1 egg (separated)
Powdered sugar
raspberry pie filling or hot fudge

Directions:
Grease 9x13 pan. Lay 1 tube of rolls on bottom and press to fit. Combine cream cheese, vanilla, lemon, sugar, and egg yolk. Spread over rolls in pan. Top with 2nd tube of rolls. Brush top with egg whites. Bake at 350 for 25-30 min or until slightly brown. Spread with powdered sugar when it comes out of the oven (optional)

top w/ your preference. here are some ideas:raspberry pie filling or some type of berry glaze, hot fudge drizzled, or a mixture of both

April White
Brooklyn, NY

Southwest Eggrolls

This is from allrecipes.com, which I frequent regularly. We made this last week and it was delicious. I did not deep fry them for health benefits. I just put them in a frying pan on low and turned them until they were golden. The reviews on allrecipes.com say they baked theirs in the oven and they turned out fine. This is supposed to be a replication of the southwest eggrolls at Chilis and I think it was a pretty good one. I made half of them kid friendly by not adding some of the veggies until about halfway through.(mainly chicken, corn, beans, and cheese made the kids eggrolls).
INGREDIENTS
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying

DIRECTIONS
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

April White, but really allrecipes.com

Creme Brulee French Toast

1/2 cup butter
1 c. packed brown sugar
2 T. corn syrup
1 loaf French Bread
5 large eggs
1 1/2 c. half and half
1 tsp. vanilla
1/4 tsp. salt

Spray a 9x13 glass pan with Pam. In a small saucepan melt butter, brown sugar, and corn syrup over medium heat, stirring, until smooth. Pour into baking dish. Cut bread into thick slices and remove crusts. Arrange slices in one layer in dish, squeezing them slightly to fit. In a bowl, whisk together eggs, half & half, vanilla, and salt, and pour evenly over bread. Chill, covered, at least 8 hours and up to 1 day.

Bring bread mixture to room temperature. Bake uncovered at 350 for 35-40 minutes, until puffed and edges are pale golden. Serve with sliced strawberries and bananas and fresh whipping cream.

Jessica
Highland, UT

Addictive Sticky Popcorn

I'm warning you. Don't make this unless you want to eat it a lot, because...you will.

Popped popcorn (I put 1/2 Cup of kernels in my air popper and it makes a pretty big bowl, but you can use more or less depending on how gooey you like it.)

1 stick butter

1 cup brown sugar.

20 big marshmallows

Melt the butter in a medium/big-ish sized bowl in the microwave. Stir in the brown sugar and throw the marshmallows on top. Stick it back in the microwave and nuke for about 1 1/2 minutes, or until the marshmallows are big and puffy. (At this point you'll know if your bowl was really medium/big-ish or actually small-ish.) Stir it all together and pour over the popcorn. Mix it up, throw in a good chick flick, and stuff yourself silly.

Holly
Bountiful, Utah

White Texas Sheet Cake

1 cup butter
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs (beaten)
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt

Frosting
1/2 cup butter
1/4 cup milk
4 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 cup chopped walnuts

Pour the cake mixture into a greased cookie sheet. Bake at 375 degrees for 20 minutes. Let cool for 20 minutes and then spread frosting over cake and sprinkle the chopped walnuts over the frosting.

This cake gets better the longer it sits, so make it a day ahead.

Michelle R.
Alpine, Utah

Scotcheroos

6 1/2 cups Special K cereal, Rice Krispies, or Corn Flakes
1 cup sugar
1 cup white karo syrup
1 1/3 cups crunchy peanut butter
1 1/2 cups butterscotch chips
3/4 cup chocolate chips

Bring sugar and syrup to a boil. Remove from heat immediately and stir in peanut butter. Mix in cereal and spread in greased jelly roll pan. Melt chips together and pour over and cool.

**Tips:
-If you "cook" the sugar, syrup, and peanut butter, they will be so hard on your teeth, you won't be able to bite it. (This is from experience.) Just bring to a boil, remove from heat and stir in the peanut butter until it melts.
-You can also make these in a 9X13 pan for thicker bars. I would probably decrease the butterscotch and chocolate chips amounts, if you do so.

Leslie
Madison, WI