Fresh Raspberry Ice Cream

Brenda



3 c. sugar

4 cups fresh raspberries (or any other fruit)

¼ c. lemon juice

1 q. half & half

1 pint milk



Blend together all ingredients. Freeze in ice cream maker. Makes about 2 quarts of ice cream.

Apple Cider

Brenda



1 gallon cider

1 small can frozen orange juice, concentrate

1 quart water

8 whole cloves

3 cinnamon sticks



Combine all ingredients in a large stock pot and simmer for 2 hours. Makes your whole house smell yummy!

Strawberry Pudding Cake

Brenda



1 package white cake mix

1 small box strawberry jello

1 c. hot water

1 large box vanilla instant pudding mix

1 small cool whip, defrosted

2 c. strawberries



Prepare cake according to package directions. When almost cool, using a fork poke holes all through cake. Mix jello with water and pour of entire surface of cake. Let cool completely. Meanwhile, prepare pudding according to directions and chill. Wash and slice strawberries and set aside to drain.

When cake is cool, cover surface with all the pudding and cool whip. Top with strawberries and refrigerate for 1 hour or until pudding is set.

Walkin’ Tacos

Brenda



In a 9” pie pan combine:



1 can bean dip

1 8 oz. carton light sour cream

1 package taco seasoning mix

½ c. light mayonnaise

1 4 oz. can chopped green chile's, drained

2 tomatoes, finely chopped and drained

6 green onions, chopped

1 can frozen avocado dip thawed

1 ripe avocado, chopped

1 t. lemon juice

¼ t. Tabasco sauce

1 4 oz. package sharp cheddar

1 4 oz. can black olives, drain & chop

Dorito’s chips, taco flavored



1. Spread 1 can bean dip in pan.

2. Mix next 4 ingredients, whisk together.

3. Spread mix over beans.

4. Sprinkle with tomatoes & green onions.

5. Mix avocado, dip, lemon juice, and Tabasco. Spread on top.

6. Sprinkle with cheese and top with olives.

7. Cover and refrigerate.

8. Garnish with parsley and serve with chips.

Mango Salad

Nicole

Avocado
Mango
Green Onion
Grape tomatoes
Spring Mix lettuce

*Could add cilantro too*

Dressing:

• squeeze 3 – 4 limes and add orange juice to equal 1 cup.
• 1 – 2 tsp. ground ginger
• 1 – 2 tsp. ground mustard
• mint leaves

Mix in blender until mint is ground up. Add slowly one cup olive oil to blender.

Pinch of Salt Lake Salad

Heidi



Romaine & Red Leaf Lettuce

Small Jicama, julienne sliced

Bermuda Onion

1 Can Mandarin Oranges

4 oz. sliced almonds

¼ c. sugar



Dressing:

1/3 c. fresh squeezed orange juice

½ t. grated orange peel

½ c. oil

2 T. red wine vinegar

Kelli’s Chewy Chocolate Cookies

½ c. butter

½ c. shortening

2 c. sugar

2 t. vanilla

2 eggs

2 c. flour

¾ c. cocoa

1 t. soda

½ t. salt

powdered sugar



Heat oven to 350 degrees. Cream butter & shortening. Add Sugar and mix for 3 minutes. Beat in eggs. Add vanilla. Whisk dry ingredients together and add to dough. Bake cookies for 8-10 minutes (until barely cracked). Cool and sprinkle powdered sugar. Yummiest cookies if eaten the same day. Freeze the remainder – when ready to eat dip in milk, it’s like frozen dough.

Kelli’s Favorite Hot Fudge

9 T. unsalted butter

1 ½ c. whipping cream

1 c. sugar

1 c. brown sugar

1 ½ c. cocoa

¼ t. salt



Melt butter and cream and bring to boil, turn heat to low. Stir in sugars. Remove from heat. Let rest for 5 minutes then sift and stir/whisk in cocoa & salt. (If you aren’t using unsalted butter, don’t add any salt!) Can serve immediately!

Kelli’s Spaghetti Sauce

2 T. olive oil

1 onion chopped

1/2 c. ground beef (can you believe I cook with it!)

cayenne pepper

2 t. pepper

salt to taste

oregano, basil, parsley

2 cloves garlic

1-2 can stewed tomatoes

½ jar spaghetti sauce (I like Classico tomato & basil)



Saute onion until translucent. Add ground beef and finely mash with wooden spoon while browning. Add seasonings and continue to saute. Add stewed tomatoes, garlic and spaghetti sauce. Simmer for at least 30 minutes.

Sweet Potato Pie

Kelli



1 lb. yams (the orange ones)

½ c. sugar

½ c. milk

1 beaten egg

3 T. butter

1 t. vanilla



Topping:

½ c. brown sugar

1/3 c. flour

2 T. butter

½ c. pecans



Boil yams, drain, mash with wooden spoon. Add sugar, egg, butter, milk & vanilla. Pour in 2 quart casserole dish. Mix topping in separate bowl and sprinkle on top of casserole. Bake @ 350 for 25 minutes.

Chicken Noodle Soup

Laurie



1 Lg. can chicken broth

2 chicken breasts

2-3 celery chopped

½ onion chopped

1 carrot chopped

3 potatoes cubed

basil, salt, & pepper



Cook above ingredients for about 45 minutes, then add 2/3 pkg. Klusky noodles. Cook another 30 minutes.

Stracciatella (Aaron’s ice cream)

Laurie



1 ½ c heavy cream

1 ½ c whole milk

1 ¼ c sugar

½ tbs vanilla

2 oz semisweet chocolate finely chopped



Combine cream, milk, and sugar in large pot. Cook over Medium-highi heat stirring to dissolve sugar. Cook until heated through and tiny bubbles form around the edges. Remove from heat and add vanilla. Put in fridge to cool for a 30 minutes. Add chocolate before freezing. Makes 1 ½ quarts. (We triple for a 6 quart)

French Bread

Laurie



2 tsp yeast

1 ¾ cup warm water

2 tsp salt

2 tbs sugar

1 tsp lemon juice



Mix together. Let rise for 45 minutes. Roll into 3 rectangles and roll into logs. Cut slits on top and let rise for 45 minutes to 1 hour. Whisk 1 egg with 2 tbs milk and brush on top of loaves. Bake for 20-25 minutes @ 375.

Chicken Parmesan

Laurie



4 boneless skinless chicken breasts

combine in a bowl:

½ cup Italian bread crumbs

¼ cup Parmesan

basil

oregano

combine in a bowl:

½ cup of melted butter and 3 tbs milk



Heat ¼ cup of butter in a skillet.

Roll chicken in milk and butter mixture

Roll in bread crumbs



Cook for 4 minutes and turn and cook 4 minutes more until juices are clear

Take off heat and put shredded mozzarella and lid to melt

Serve with linguine and red sauce

Chicken Tortilla Soup

Laurie



1 can cream potato soup

1 can green chilies

2 cans chicken broth

1 can tomato sauce

1 can Mexican corn

8 chicken tenders



Put in the crock pot on low for 6 hours or high for 4 hours. Add 1 cup of sour cream and shredded cheese. Serve with chips, shredded cheese and cut up avocado.

Rolls

Laurie



3 t. yeast

1 cup of warm water

¼ cup of sugar

3 ¼ cup of flour

1 t. salt

1 egg

2 tbs butter & margarine



Mix together let rise for one hour. Shape into rolls and let rise one hour again. Bake @ 375 for 11 minutes.

Rocky Road Brownies

Nicole



2 sq. butter

2 c. sugar

2 c. vanilla

4 eggs

½ c. cocoa

1 ½ c. flour

1 t. salt



Cream butter, sugar and vanilla. Add eggs and dry ingredients. Mix well; bake in greased 9 x 13 at 350 for 20 minutes.



Cream cheese layer:

1 pkg. cream cheese, softened

½ stick butter

2 tbsp. flour

2 eggs

1 t. vanilla

½ c. sugar

pinch of salt



Blend all ingredients together until smooth. Spread mixture on top of cooked brownies. Place back in oven and bake for 20 minutes. Take pan out of oven and sprinkle mini marshmallows and chocolate chips on top of cream cheese mixture. Let cool and then frost with fudge frosting.



Fudge Frosting:

1/3 c. melted butter

1/3 c. cocoa

2 c. powdered sugar

1 t. vanilla

canned milk (enough for correct consistency)

dash of salt

Chicken & Wild Rice Casserole

4 to 6 Boneless, skinless chicken breasts
1/2 c. margarine, melted
1 pkg. long grain wild rice
1 can cream of mushroom soup
1 can cream of celery soup
1 pkg. onion soup mix
1 1/2 c. water

Layer chicken in baking dish. Combine rest of ingredients. Add to chicken; cover well. Bake at 325 for 60 to 75 minutes.

- Olivia

Gingerbread Waffles/Pancakes

2 cups all-purpose flour (wheat flour works great in these)
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom (leave this out if you don't have it - not worth a trip to the store :)
1/4 teaspoon ground cloves
4 large eggs (I usually do 2 eggs and 3 egg whites)
6 tablespoons unsalted butter, melted and cooled (or veg oil)
1 cup whole milk (I use skim milk)
1/2 cup sour cream, plus more for serving (I use Greek yogurt in the batter and as a topping, too)
3 tablespoons unsulfured molasses

Mix dry ingredients together; mix wet ingredients together. Use in your waffle iron or on your pancake griddle.

Top with a dollop of sweetened sour cream/Greek yogurt and some lingonberry jam or leftover cranberry sauce. Also super good with maple syrup, or any other berry jam variety (we're partial to the little bite the yogurt and tart berries give to the spicy sweet pancakes).

*Great way to use up that extra bit of molasses and cranberry sauce from the holidays. :)
- Robyn

Gateau au Chocolat

Serves 10-12

3/4 c. superfine sugar, plus some for sprinkling
10 oz. semisweet chocolate, chopped
3/4 c. unsalted butter, cut into pieces
2 t. vanilla extract
5 eggs, separated
1/4 c. flour, sifted
pinch of salt
confectioner's sugar, for dusting

1. Preheat oven to 325 degrees. Generously butter a 9 1/2" springform pan, then sprinkle the pan with a little sugar and tap out the excess.

2. Set aside 3 T. of the sugar for the egg whites later. Place the chocolate, butter and remaining sugar in a heavy saucepan and cook over low heat until the chocolate and butter have melted and the sugar has dissolved. Remove the pan from the heat, stir in the vanilla extract and let the mixture cool slightly.

3. Beat the egg yolks into the chocolate mixture, beating each in well, then stir in the flour.

4. In a clean grease free bowl, using an electric mixer, beat the egg whites slowly until they are frothy. Increase the speed, add the salt and continue beating until soft peaks form. Sprinkle over the reserved sugar and beat until the whites are stiff and glossy. Beat one-third of the whites into the chocolate mixture, then fold in the remaining whites.

5. Carefully pour the mixture into the pan and tap the pan gently to release any air bubbles.

6. Bake the cake for about 35-45 minutes until well risen and the top springs back when touched lightly with a fingertip. (If the cake appears to rise unevenly, rotate after 20-25 minutes.) Transfer the cake to a wire rack, remove the side of the pan and let cool completely. Remove the pan base. Dust the cake with confectioner's sugar and transfer to a serving plate.