Blue Plate Sliders

This is another recipe that I learned in my Foods class that goes really well with the hamburger buns below and a homemade basil mayonnaise sauce. It is seriously delicious and makes some of the yummiest hamburgers I have ever had. The sliders will be small but you can make them into full sized hamburgers if you like that better. Enjoy!

2T canola oil
1/2 onion chopped
1 clove garlic, minced
2 t. italian seasoning
1 t. chilli powder
salt and pepper to taste

Saute all together until onion softens

1/2 lb. ground beef
1/2 lb. ground turkey
1 cup grated colby cheese
4 strips of bacon (or turkey bacon)

Mix meat together. Add onion mixture to the meat mixture. Coat an electric skillet with 1 T. butter. Roll meat into ping pong ball sizes. Place balls on electric skillet. When meat has browned, turn over and smash flat. Top with grated cheese. Put the bacon on the sliders and add any condiments. Enjoy!

30 Minute Hamburger Buns

This is a hamburger bun recipe that I learned about in my Food class this semester at BYU. It is quick and the buns are delicious. Plus you can freeze them, which you can't really do with store bought hamburger buns and have them turn out normal. Enjoy!

12 Servings Prep: 20 min. + resting Bake: 10 min.

Ingredients
• 2 tablespoons active dry yeast
• 1 cup plus 2 tablespoons warm water (110° to 115°)
• 1/3 cup vegetable oil
• 1/4 cup sugar
• 1 egg
• 1 teaspoon salt
• 3 to 3-1/2 cups all-purpose flour

Directions
• In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.
• Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes
• or until golden brown. Remove from pans to wire racks to cool.

Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 195 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 204 mg sodium, 29 g

Karen's Tamale Pie

Tamale Pie

One pound ground beef
One packet taco seasoning
Small onion, diced
Bell pepper, diced, any color is fine
2 cans of corn
One can pinto beans
One can kidney beans
One cup salsa, any variety
2 boxes of cornbread mix, like jiffy makes

Directions: brown ground beef and drain off fat. While beef is draining, sauté onions and peppers in the beef pot in some remaining drippings from the meat for about 5 minutes. Add the beef back in the pot, stir in the taco seasonings, and throw in the undrained beans and drained corn. This gives it just enough liquid for the taco seasoning. Stir in the salsa after you take it off the heat. Prepare the cornbread as directed on the box. Heat the oven to 350, and pour the meat mixture into a 9x13 dish. Pour the cornbread over top, making sure it covers all of the meat. Pop it in the oven for about 30 minutes, or when the cornbread looks a deep golden brown. Serve with a dollop of sour cream, or more salsa on the side.

Recipe note: I love this recipe for several different reasons. It's a great way to use some left over taco meat, as I always seem to make way too much when we do tacos. Plus it's a really fast recipe to whip up, leaves very few dishes to do, and is very versatile. You can use whatever kind of beans or salsa you like--it always turns out great! The recipe makes a hefty 9x13, so prepare for leftovers. This has become my new dish to take to people when they're sick or have had a baby. Ryan has asked that I put it in the "line-up" of my regular go-to meals!- Karen Sandstrom (sister)

Maple-Dijon Salmon

Maple-Dijon Salmon (Beth Tingle, cousin)

1/4 c. butter, melted
1 1/2 T. dijon mustard
3 T. maple syrup
1/4 c. dry bread crumbs
1/4 c. finely chopped pecans
4 (4 oz.) filets salmon

Preheat oven to 400 F. In a small bowl, stir together butter, mustard, and syrup. In another bowl, mix together bread crumbs and pecans. Brush each salmon filet with mustard syrup mixture and sprinkle bread crumb mixture on top. Bake salmon until it flakes easily with a fork, approximately 10-15 minutes.

This is a recipe from my cousin Beth Tingle that I would like to try because I love salmon. I have never prepared salmon before and am interested in trying it out. Thanks Beth!

Jen's Bulgogi Beef

Bulgogi Beef (Korean Recipe) Jennifer Sherwood- sister

1 lb. lean beef
3 T. soy sauce
3 T. sugar
1 T. sesame oil
1.5 T sesame seeds
3-4 chopped green onions
3 cloves minced garlic
salt and pepper to taste

Slice beef into thin strips. This is easy to do if it is a little bit frozen. Combine the rest of the ingredients to create a marinade. Add the beef and marinade for at least 1/2 hour. When it's ready, fry the meat with the marinade in a deep skillet or wok. To serve, place small pieces of beef. along with cooked rice and any other garnish on a piece of lettuce and wrap it up so you can eat it with your hands. Use the cooked marinade as sauce for your rice.

Penne Rustica

PENNE RUSTICA- Dayna Checketts

2 tsp olive oil
1 yellow onion
2 cloves of garlic, minced
1 pound hot sausage
1 tsp dried basil
1 tsp oregano
1/4 tsp red pepper
1 can tomatoes
1 cup water
salt
1 pound penne or other tube shaped pasta
2 cups ricotta cheese
2 cups mozzarella cheese
1/2 cup parmesan cheese

In a large frying pan, heat the oil over med. Add the
onion and cook until golden, about 5 min. Add the garlic
and cook, stirring for 1 min. Add the sausage and cook,
breaking it up into bite sized pieces with the side of a
spoon, until the sausage loses its pink color, about 6 min.
Stir in the basil, oregano, and red pepper flakes. Add the
tomatoes with their puree and the water and bring to a boil.
Reduce the heat to med-low and simmer uncovered,
stirring occasionally, until slightly thickened, about 30
min. Taste and adjust the seasoning. Preheat the oven
to 350 degrees. Lightly oil a shallow baking dish. Start
cooking the pasta and make sure the water is salted. Cook
until pasta is barely al dente, about 10-12 min. DO NOT
OVERCOOK. Drain well.

In a large bowl, toss the pasta with sauce, ricotta and
mozzarella cheese. Spread in the prepared baking dish
and sprinkle with parm. cheese. Bake until the cheeses are
melted and the tops of the pasta are crusty, about 30 min.
Remove and let stand for 5 min.


"This is a recipe that has been tweeked over time to finally be where it is today. I love playing with recipes until I get them exactly how I want them, and this is one of them! We love this meal in the winter because it is hearty and tastes wonderful!"

Red Velvet Cake and Fruit Tarts

RED VELVET CAKE/CUPCAKES (thank you Dayna!)

2 1/2 c flour
1 1/2 c sugar
1 tsp baking soda
1 tsp salt
2 tsp cocoa powder (it calls for one, but I like a little extra flavor)
1 1/2 c veg. oil
1 c buttermilk (at room temp)
2 eggs
2 tbsp red food coloring (I did a little less and it worked out great)
1 tsp white vinegar
1 tsp vanilla

preheat oven to 350*. Sift flour, sugar, soda, salt, cocoa and set aside. Mix liquid ingredients. Combine in electric mixer.
cook for 20-22 minutes. Cool completely before frosting. Serve with cream cheese frosting. makes 24

FROSTING (although I just used store bought...and they are having a sale at smiths right now if you want to stock up)
1 LB cream cheese
2 sticks butter (room temp)
1 tsp vanilla
4 c powdered sugar

"I make these for many special occasions and if you have a cake decorating kit they look amazing! I think this recipe can also be turned into a cake, but I have never tried it!"



FRUIT TART

* 3/4 cup butter, softened
* 1/2 cup confectioners' sugar
* 1 1/2 cups all-purpose flour
* FILLING:
* 1 (10 ounce) package vanilla or white chips, melted and cooled
* 1/4 cup heavy whipping cream
* 1 (8 ounce) package cream cheese, softened
* 1 (20 ounce) can pineapple chunks, undrained
* 1 pint fresh strawberries, sliced
* 1 (11 ounce) can mandarin oranges, drained
* 2 kiwifruit, peeled and sliced
* GLAZE:
* 3 tablespoons sugar
* 2 teaspoons cornstarch
* 1/2 teaspoon lemon juice
*

1. In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-in. tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300 degrees F for 25-30 minutes or until lightly browned. Cool on a wire rack.
2. For filling, in a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange the pineapple, strawberries, oranges and kiwi over filling.
3. For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.



"I had my grandparents over one night for dinner and I wanted to impress them with a fun dessert so I found this and it was a hit! They are rich so don't make them too big, but they taste delicious!"

Bruschetta

BRUCHETTA (from Dayna Checketts- sister-in-law)

10 large fresh basil leaves chopped (or 1/2 tsp dry)
2 c roma tomatoes
2 tbsp balsamic vinegar
salt and pepper
1/3 c extra virgin olive oil
1 loaf french bread

heat oven to 425

combine tomatoes, vinegar, and basil. Season to taste with salt and pepper

combine olive oil and garlic in a small bowl and microwave for 30 sec

cut bread into 1/4 inch pieces. Brush with olive oil mixture and place on baking pan

bake about 6-8 minutes or until golden brown.

Before serving drain excess liquid from tomatoes. Spoon mixtures on bread.

"This is a fun appetizer that I use for many different things. Its good and easy!"

Olive Garden Sausage Soup

OLIVE GARDEN SAUSAGE SOUP- from Dayna Checketts (Sister-in-law)

1 pound hot sausage
4 strips of bacon, cooked and crumbled
1 quart of water
4 cups chicken broth
2 large russet potatoes, peeled and cubed
2 garlic cloves
1 medium onion, chopped
2 cups fresh spinach
1 cup heavy cream

In skillet over Medium/high heat, brown sausage, breaking
into small pieces as you cook it; drain, set aside.

Meanwhile, place water, broth, potatoes, garlic, and onion
in pot; simmer over medium heat until potatoes are tender.

Add sausage & bacon to pot; simmer 10 minutes.

Add cream and fresh spinach to soup; season w/salt and
pepper; heat through.

"My sister and my mom love this recipe so I gave it a try and it was great! Good for those cold winter days!"

Dayna's Smoothies

ORANGE JULIUS

1 6oz can frozen orange juice
1 heaping TBSP sugar
1 tsp vanilla
1 C milk
8-12 ice cubes

Mix in a blender adding ice last

"This recipe and all of the ones following are from when my family owned a couple Hogi Yogi's. We would make these smoothies and we loved them so much we make them all the time at home as well!"

FRUIT SAFARI SMOOTHIE

8-10 oz raspberry juice
1/2 heaping c. orange sherbet
6 frozen strawberries
1/2 fresh banana
ice

blend until smooth.

YOGI BERRY SMOOTHIE

8-10 oz raspberry juice
1/2 heaping c vanilla yogurt
3 strawberries (best if frozen for texture)
1/4 c blackberries
1/4 c raspberries
ice

blend

PEACH TREAT SMOOTHIE

10 oz peach juice
1/2 heaping vanilla yogurt
1/2 frozen
peaches
1/2 fresh banana
ice

blend

PINA COLADA SMOOTHIE

10 oz pineapple juice
1/2 heaping pineapple sherbet
1/4 heaping cup frozen pineapple
1 oz colada daiquiri mix
1/2 fresh banana
ice

blend

Bridal Shower Chicken Salad

Chicken salad (Karen Sandstrom, sister)

3 cans of chicken from Costco, 12.5 oz cans, or 6 chicken breasts, cooked and diced
2 cans of pineapple tidbits, drained, not the 20 oz cans, but the smaller ones
2 cups of red grapes, halved
1 bunch of green onion, chopped
1.5 cups chopped celery
2 cups water chestnuts, drained and diced
1 package of craisins, maybe 12 oz pkg, she couldnt remember
1 small can of cashews
Mix one 16 oz bottle of kraft coleslaw dressing and one cup mayo, and pour over all the above ingredients. Enjoy!

This is a go-to bridal/baby shower food that is delicious in croissants. I am hosting a bridal shower this weekend that I will be able to use this for. Thanks Karen!

Grilled Pork Teriyaki

Grilled Pork Teriyaki (Aunt Laurie Low)

2 – 1 lb. Pork tenderloins
½ cup soy sauce
¼ cup orange juice
¼ cup pineapple juice
2 tablespoons brown sugar
1 tablespoon peeled, grated ginger root
2 cloves garlic, minced

Place pork in large heavy-duty zip-lock bag. Combine the rest of the ingredients and pour over pork. Seal bag; marinate in fridge 8 hours or overnight, turning bag occasionally. Remove pork from marinade, discarding marinade. Brush pork lightly with oil; place on grill over medium-hot (350 – 400F). Place pork on rack; grill, covered, approximately 25 minutes. Do not overcook; the pork should still be pink in the middle. Remove from grill, cover tightly with foil, and let it rest for 15 minutes. Slice thinly to serve.

"This is from my sister-in-law, Laurie Low. It is so delicious and a go-to recipe for many occasions. We served it at Karen and Ryan’s Calgary reception." -Cathy Swendsen

Fresh Strawberry Icing

Fresh Strawberry Icing (the name for frosting in Canada)

½ cup soft butter
3 cups powdered sugar, divided
1/3 cup fresh strawberry puree, divided

Puree fresh strawberries to make about 1/3 cup. You can do this easily by cutting up the strawberries and mashing with a fork until liquid. Cream the butter with 2 cups of powdered sugar. Beat 3 tablespoons strawberry puree and the additional 1 cup of powdered sugar into the mixture. Gradually add 1-3 tablespoons (or more) of the strawberry puree into the icing until smooth and of desired spreading consistency; it’s not exact. You can add a few drops of red food coloring if you like a brighter pink.

"I first had fresh strawberry frosting on mini cupcakes at a stake Relief Society activity a few years ago. They were delicious! I decided to try making it using a classic butter icing recipe substituting strawberry puree in place of the milk called for in the recipe. It worked!! We have now served this for Rachel’s birthday a few times and for Laura and Ben’s Calgary reception." -Cathy Swendsen (Mom)

Perfectly Chocolate Chocolate Cake

Hershey’s “Perfectly Chocolate” Chocolate Cake

2 cups sugar 2 eggs
1 ¾ cup flour 1 cup milk
¾ cup cocoa ½ cup vegetable oil
1 ½ teaspoons baking powder 2 teaspoons vanilla
1 ½ teaspoons baking soda 1 cup boiling water
1 teaspoon salt

Heat oven to 350. Grease and flour 2 – 9 inch round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. (Batter is very thin.) Pour into pans. Bake 30 – 35 minutes. Cool completely. Can also be used for cupcakes – baking time approx. 20 minutes, or mini cupcakes – approx. 13 minutes.

"I found this in a ward cookbook given to me by my daughter-in-law, Jennifer’s , mother, Marlene Thurber. I used it to make cake for 150 for my dad’s 80th birthday, as well as other birthdays. It is a moist and no fuss chocolate cake. In my cookbook, the recipe page is covered with chocolate splatters from the many times I have made this thin-battered cake!" -Cathy Swendsen (Mom)

Grandma's Fluffy Frosting

Grandma’s Fluffy Frosting

2 egg whites 1/8 teaspoon cream of tartar
¾ cup brown sugar dash salt
1/3 cup lily golden corn syrup 1 teaspoon vanilla
2 tablespoons water

Separate eggs, carefully ensuring there is no yolk in the egg whites. Combine egg whites, sugar,syrup, water, cream of tartar and salt in the top of a double boiler. When the water starts to boil in the bottom of the double boiler, start beating with an electric mixer and continue until it holds its shape (approx. 7 minutes). Do not beat too long as it will begin to get too thick and difficult to spread on the cake. This is enough to frost a 9x13 cake. For a layer cake make 1 ½ times the recipe.

This is my Grandpa favourite frosting for chocolate cake. My Grandma, Elaine Low, got this from a Pillsbury cake mix box over 40 years ago. She said that it has never gone grainy.

Spicy Peanut Chicken

Spicy Peanut Chicken (Jen Sherwood- sister)

¼ c chicken broth
1 Tbsp corn starch
1 Tbsp sugar
2 Tbsp soy sauce
1 Tbsp vinegar
1 tsp ground ginger
¼ tsp cayenne pepper
1 tbsp oil
1 lb boneless, skinless chicken breast cut in bite-size pieces
1 clove garlic
1 red bell pepper but in bite-size pieces
1/3 c dry roasted peanuts

Mix broth, corn starch, sugar, soy sauce, vinegar, ginger and cayenne.

Heat oil in fry pan. Add chicken and garlic and cook until chicken is done.

Add red pepper and cook 1 minute more.

Add cornstarch mixture to pan and cook until the sauce thickens. Stir in peanuts. Serve over rice.

"This recipe was from one of the cookbooks that I got as a wedding gift. I just started making my way through it, and this was one of our favorites. Dana ate this as a baby, but the rest of our kids have been spice wimps. If I feel like having an adult meal, and making macaroni and cheese for this kids, this is what I will make. It is also good with cashews." Jen Sherwood

Almond Poppy Seed Muffins

From my sister Jen Sherwood.

Almond Poppy Seed Muffins
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup milk
2 large eggs
2 teaspoons almond extract
2 tablespoons poppy seeds

1. Heat oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line with paper liners.
2. Combine flour, sugar, baking powder and salt in a small bowl; set aside.
3. In another bowl, whisk oil, milk, eggs and extract until smooth. Add dry ingredients mixing just until moistened. Gently stir in poppy seeds.
4. Fill prepared muffin tins three-fourths full. Bake for 18 to 20 minutes or until muffins test done. Cool in pan on wire rack.
Makes 1 dozen muffins.

Someone in my family has a Costco muffin addiction. His favorite are the Almond Poppy Seed, but they stopped making them in Canada – so this is my substitute. I think it may be just as unhealthy!

Jen's Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies (from Jen Sherwood- sister)

½ cup butter
½ cup white sugar
½ cup brown sugar
1 egg
1 tsp vanilla
1 Tbsp milk
1 cup flour
½ tsp salt
½ tsp baking soda
½ tsp baking powder
1 cup oatmeal
½ cup coconut
1 cup chocolate chips

Cream butter and sugars together. Add egg, vanilla and milk. Add the next 4 ingredients. Add the oatmeal and coconut. Mix in the chocolate chips by hand if you don't want them crushed in a mixer.

Bake on greased cookie sheet at 350 for 11 minutes.

"This recipe is from one of mom's cookbooks. I started making them when I was 10 or 11 and this is easily my favorite cookie recipe. I would make a quadruple batch for our family, and there would be nothing left the next day. It is the only cookie recipe that I have memorized and I make it often. I like to think that the oatmeal makes them a little bit healthier than regular chocolate chip cookies, but it probably doesn't count for much."- Jen Sherwood

Thick N' Hearty Chicken Cheese Soup

Thick N' Hearty Chicken Cheese Soup- Jessica Swendsen (sister-in-law)

Ingredients:
1 cup carrots, shredded
1/4 cup green onion, sliced
3 tablesoons butter or margarine
1/4 cup all purpose flour
2 cups milk
1 (250ml - 10 3/5oz) can chicken broth
1 (350g - 12.5oz) can Kirkland Signature Chunk Breast of Chicken
1 cup cheddar cheese, shredded
1/2 teaspoon Worchestershire sauce
1/8 teaspoon black pepper

Instructions:
In a medium saucepan, cook carrots and green onion in hot margarine or butter about 10 minutes or until tender but not browned. Stir in flour. Slowly add milk, chicken broth, Worchestershire sauce and black pepper. Cook and stir until thickened and bubbly. Stir in chicken and cheese. Cook and stir over low heat until cheese melts. Serve hot.

The Story:
I made this with my friend at her house and fell in love with the soup. It is so yummy - and again - best of all - its super easy to make. I asked her for the recipe and she just said go buy yourself some chicken from Costco and you'll have it - plus a few other good recipes. (I usually throw that card away without looking at it so was happy to have someone point out the golden recipes I was throwing away.) I made this for Brian as a surprise. Usually on soup night I make taco soup. I LOVE it. The kids eat it so well, and it freezes nicely so I always make lots of extra. But - poor Brian gets heart burn and taco seasoning isn't the nicest thing for it. So when he sat down to this lovely little surprise he was very delighted. He oohed and aahed all through dinner and hummed with every bite. I was very happy to see him loving his dinner. He told me it tasted like restaurant quality soup! And the kids ate this very well too. (Is it just my kids - or do all kids LOVE soup?) Brian also said that this needs to be put into the bi-weekly rotation that we've got going on. Sounds great to me. Its nice to have a few easy soup recipes on hand. Brian had a fantastic idea that we will try next time I make this - Buy sour dough bread bowls and hollow them out and eat the soup out of those. MMMMMmmmm. Try it - you'll love it!- Jessica Swendsen

Jessica's Fudge Pudding Cake

Fudge Pudding Cake (from Jessica Swendsen, sister-in-law)

Ingredients:
1 cup all-purpose flour
3/4 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup chopped nuts
1 cup packed brown sugar
1/4 cup baking cocoa
1 3/4 cups boiling water

Instructions:
1. Mix Flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in 2-quart microwavable casserole dish.
2. Stir in milk, oil, and vanilla. Stir in nuts. Spread evenly in casserole dish. Mix brown sugar and 1/4 cup cocoa; sprinkle over batter. Pur boiling water over batter.
3. Microwave uncovered on MEDIUM (50%) 9 minutes; rotate casserole dish 1/2 turn. Mircowave uncovered on HIGH 5 to 6 minutes or until top is almost dry. Serve warm with ice cream or whipped cream.

The Story:
I was craving cake one Sunday night and got out all the ingredients to bake a cake in the oven. Then I realized I had no eggs. BOOO! I was a bit upset but not completely discouraged so I began searching through my cook books for something else that looked yummy and easy to make. When I found this I knew I had my dessert. No eggs - AND - you make it in the microwave. I got started - and then the phone rang. It was my parents and I stopped to go set up skype so the kids could talk to them over the computer. Brian very sweetly offered to step in and finish up where I had left off on the dessert. When it came time to put it in the microwave he asked me how to set it to medium. I didn't know (its a new hand -me-down microwave that didn't come with instructions.) so I told him if he couldn't figure it out to just put it in on high for less time. Should equal out to the same thing right??? WRoNG! Needless to say it ended up burnt and smelled terrible. Still not to be discouraged - I made it again - and this time figured out how to set the microwave to medium. Also - I decided I wanted my cake more fudge-y than dry so I put it in for the required length of time on medium, but only 2-3 minutes on high. Was fantastic. Definitely a keeper - so long as you follow the directions :)- Jessica Swendsen

Cornbread and Honey Butter

Moist Cornbread with Honey Butter (from Jennifer Swendsen, the local Texan)

"I guess while I am on a Southern theme I might as well include my favorite cornbread recipe. I think the reason this cornbread is appealing to many is because it is pretty light on the cornmeal, so it's almost like a cake with a cornmeal flavor. People will profess their love to you if you serve it with the honey butter!"

1/2 cup cornmeal
1 1/2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 1/4 cup milk

Preheat oven to 350. Stir dry ingredients together in a large bowl. Whisk wet ingredients in a medium bowl. Make a well in the middle of the dry ingredients and pour the wet ones into the center. Stir just until mixed. Batter will be runny - don't be alarmed! Bake in a greased 8"x8" or 9"x9" pan for about 35 minutes. This doubles perfectly for a 9"x13" pan.

Honey Butter:
1 stick butter, softened
1/4 cup honey
1/4 cup marshmallow fluff

Whip ingredients together with a mixer, refrigerate, then serve at room temperature.

Jennifer's Yellow Chilli

"Yellow" Chili

"I have brought this recipe anytime someone needs chili, and this year it won second place in our ward chili cook-off. It is nontraditional chili because the sauce isn't tomato-based, but it's different from white chili too. The sauce turns out yellow from the cheese so I just now decided to name it "yellow" chili. Maybe you can come up with a better name for it? :)" Jennifer Swendsen

2 lb ground turkey
1 large onion, chopped
2 c. medium-heat salsa
2 c. frozen corn
3 c. low-sodium chicken broth
2 14-oz cans Great Northern beans, rinsed and drained
16 oz shredded cheese (cheddar or a Mexican blend) - can't remember if I use the whole bag or not

In a large stockpot or dutch oven, brown the meat and cook the onions until they are translucent. Add the rest of the ingredients except for the cheese and simmer for awhile. Add the cheese until it melts, then remove from heat.

BLT's with Basil Mayonnaise

BLTs with Basil Mayonnaise from Jennifer Swendsen

"I'm not a big mayo person but I've decided that homemade basil mayo will make a believer out of anyone. I discovered this recipe several years ago and Scott liked it so much that he wanted me to mass-produce the mayo and sell it. That never happened, but the recipe has become a family favorite that we make every now and then. I often halve the recipe because it makes a lot for a condiment, althought it's a little tricky adding half of an egg.

1 egg at room temperature
1 T. lemon juice (fresh-squeezed if possible)
1 tsp Dijon mustard
1/4 tsp salt
1/2 c. vegetable oil
1/2 c. olive oil
1 c. chopped fresh basil

Serve with:
crisp bacon strips
lettuce or spinach leaves
tomato slices
good bread (I prefer mine toasted)

Process egg, lemon juice, mustard and salt in a food processor or blender. With machine running, add oils in a thin stream until mayonnaise has thickened. Add basil leaves and process until smooth. Cover and refrigerate. Yields 1 1/2 cups. Spread mayo on bread and assemble BLTs.

Jennifer's Red Beans and Rice

"This is my spin on a Thurber family favorite. We ate this as part of our regular meal rotation growing up, and it wasn't until I left home that I discovered that red beans and rice isn't a universal go-to family dinner. This is technically Cajun food so I guess it's a nod to my Southern roots in a way. Here's how I like to make it now"- Jennifer Swendsen (sister-in-law):

1 package ground sausage (those tubes of Jimmy Dean)
some precooked sausage links, cut into bite-sized pieces (can use Healthy Choice sausage)
1 small onion, chopped
2-3 cloves fresh minced garlic
1 15-oz can red beans
1 14-oz can diced tomatoes
1 8-oz can tomato sauce
1 green bell pepper, chopped (can sub other colors)
1 tsp cumin
1 tsp chili powder
1 tsp basil
salt and pepper to taste

Serve with:
brown or white rice
shredded cheddar cheese
chopped green onions
Louisiana hot sauce (optional)

In a large saute pan, brown the ground sausage; add onion, bell pepper, and garlic and cook until tender. Add in the precooked sausage and remaining ingredients. Simmer for awhile. Adjust spices and salt and pepper to taste. Serve over rice and sprinkle green onions and cheese on top, and hot sauce if desired.

Chicken Salad Recipe

Chicken Salad

4 chicken breasts, boneless skinless
4 cups lettuce
½ red and yellow pepper, slivered
red onion, thinly sliced, as desired
½ cup broccoli flowerets
2 stalks celery
toasted pecans (optional)
½ cup poppy seed dressing

Sprinkle chicken breasts with garlic pepper seasoning. Bake in oven until done. Cool and cube. (Can be made ahead) Assemble vegetables and toss lightly with dressing. Serve onto plates. Toss a little dressing onto cooked chicken and place on top of the lettuce bed. Sprinkle with toasted pecans.

This is another recipe from my Mom (Cathy Swendsen). Any story you would like to add Momma?

Mom's Creamy Poppyseed Dressing

Creamy Poppy Seed Dressing

½ cup canola oil
¼ cup apple cider vinegar
¼ cup mayonnaise
¼ cup sugar
2 Tbsp onion, chopped
½ teaspoon Dijon mustard
½ teaspoon salt
Pepper to taste
1 heaping tablespoon honey

2 teaspoons poppy seed

Blend all ingredients, except for the poppy seed, in blender or food processor until creamy. Add poppy seed and blend lightly. Refrigerate. Makes 1 cup, enough to serve approx.eight. This dressing is delicious on romaine lettuce, spinach, or coleslaw salad.

"I developed this recipe to taste like a gourmet poppyseed dressing that we could only find when we traveled to the States. We used it with this salad recipe for my sister, Carolyn’s, wedding reception in 2000." Cathy Swendsen

Lemonade Ice Cream Cake

My Mom makes a delicious lemonade ice cream cake that I never knew the recipe for. After looking over it and realizing that it looks pretty easy I'll have to make some for Ben this summer!

Lemonade Ice Cream Dessert

Crumb Crust

1 c. flour
½ c. brown sugar
½ c. ground almonds
½ c. butter
2 t. almond extract

Combine flour, brown sugar, and almonds. Cut butter into mixture with a pastry blender or two knives. Add almond extract. Mixture will be quite dry and crumbly. Flatten into a cookie pan; bake at 375 for 12 minutes. Cool and crumble. Reserve ¼ cup to use as crumbs on top of the ice cream. Pat the remaining crumbs into a 9x13 cake pan.


Filling

4 L. (1 gallon) vanilla ice cream
1 can pink lemonade concentrate

Remove ice cream and lemonade from freezer; allow to soften at room temperature for about 30 minutes. Using a potato masher, stir ice cream and lemonade together in a large mixing bowl. (You can also use a heavy electric mixer such as a Bosch or Kitchen Aid.) Mix until well blended. Pour over crumb crust. Use reserved crumbs to sprinkle on top. Cover well with heavy foil. Refreeze until firm, at least 4-6 hours. To serve, let it sit at room temperature for about 15 minutes for easier cutting.

(You may find that a 9x13 doesn’t quite hold the full amount of ice cream especially if the sides of the pan are not straight. If so, just use a small container to freeze the last little bit.)

"I got this recipe from my neighbor in Edmonton when we were married students in the late 70’s. It has been a family favorite since. Dan, even requested it for his birthday cake one year, and we served it at Brian and Jessica’s Calgary reception."

Smathy's Healthy Eating Recipes

My mom (known affectionately as Smathy in our household) has a BS in Nutrition. We ate very healthy growing up and here are a few of her healthy eating recipes. Thanks Smathy!



Fruit Yogurt

1 750 g (3cup) container plain yogurt
½ can frozen orange juice concentrate
1 can pineapple chunks, drained
2 bananas, peeled and cut up
2 oranges, peeled and cut up

Combine and serve. Note: I like using Bio-Best yogurt by Astro, which is probably not available in the US, because it is naturally much less sour than other plain yogurts I’ve tried. Greek style yogurt would work well too. If this is too tart for your liking you can add a little sugar to taste.



Fruit Coleslaw

4c shredded cabbage
1 can pineapple chunks with juice
zest of 1 orange
2 oranges, peeled and cut up
1 apple, shredded or in chunks
1-2 bananas, cut up

Combine and serve. You can also add grapes, pears, nuts, coconut, cinnamon or low-fat sour cream to taste.


I have used these two recipes for years and they are always a hit with the family.


Refried Beans

2c dehydrated refried beans 1/8tsp oregano
2c water 1/4tsp cumin
½c onion, chopped pinch of salt
1 garlic clove, minced ground pepper to taste

Reconstitute beans according to instructions on can. Refrigerate until firm. Cook onion and garlic in a small amount of canola or olive oil, add beans, spices and heat thoroughly.

Mary Martha's Southern Veggie Salad

Mary Martha is another sister-in-law of mine from Louisiana. This recipe is from her Grandmother and am grateful that she is willing to share!

Southern Veggie Salad

1 (15 oz) can tiny English green peas, drained
1 (16 oz) can French-style green beans drained
1 (11 oz) can Shoepeg corn, drained (white, crunchy, in smaller can)
1 medium onion, finely chopped
3/4 c finely chopped celery
2 tbsp. chopped pimento
pack of splenda (i leave this out)
1/2 c vegetable oil
1/2 c white wine vinegar (or rice vinegar round in oriental food)
pepper for taste

In large bowl, combine peas, beans, corn, onion, celery, and pimento. In sauce pan, combine sugar, vegetable oil, vinegar, pepper... heat and stir until sugar dissolves. Pour over vegetables; cover and refrigerate overnight.

Ready to serve chill!

"My grandmother would always say that a vegetable salad in the fridge is like money in the bank. I could always count on her having some in her fridge. It makes for a great snack or a great salad for dinner. The great thing about this salad is that it is best after it sits overnight and is even that much better on day 3. It is meant to serve as a cold salad too."

Recipes from Dayna

The next few recipes are from my sister-in-law Dayna. Her husband served his mission in Italy so they have some pretty tasty Italian dishes and she is just a great cook in general. Thank you Dayna for these recipes!

CHICKEN A LA KING

1 cube butter, melted
1 package Italian dressing mix (We like Western Family brand best for some reason, but use your favorite)
8 ounces cream cheese
1 can cream of chicken soup
4-6 chicken breasts

Mix butter and dressing mix together in crock pot, add 4-6 chicken breasts. Cook 4-6 hours on low. Take out the chicken.
Add cream cheese and cream of chicken soup to crock pot and stir until cheese melts; heat through. Break chicken into chunks and put back in the pot and let it warm.
Serve over rice.

"This is a recipe I received from my friend which is a cherished recipe! She used to make this for us whenever we went to her house for dinner because she knew we loved it so much, then finally she gave me the recipe when we moved as our "good-bye" present. It is delicious and so easy to make! You will love the flavor!"


ITALIAN CHICKEN

4 boneless chicken breasts, butterflied
2 Tbsp olive oil
1 onion thinly sliced in slivers, not diced
2 cloves garlic, minced
4 large tomatoes (or 2 cans diced)
1/4 c sliced olives
1 Tbsp capers, drained
1/4 tsp salt
1/8 tsp pepper
1/4 c chicken broth
2 tsp cornstarch
1/4 c snipped fresh basil
2 c hot cooked couscous

1 - Rinse chicken; pat dry. In a large skillet heat 1 tsp olive oil over medium-high heat. Add chicken; cook for 4-5 minutes on each side or until chicken is tender and no longer pink. Remove from pan and keep warm.

2- Start cooking the couscous in separate pan.

3- For sauce, add the remaining olive oil, onion slivers, and garlic to the skillet. cook and stir for 2 minutes. Add tomatoes, olives, capers, salt, and pepper to skillet. Bring to boil; reduce heat. Simmer, covered for 3 minutes. Stir together the broth and cornstarch; add to skillet. Cook and stir until thickened and bubbly. cook and stir for 2-5 minutes more. Stir in basil. Pour sauce over chicken and serve with the couscous.

"This is a recipe I discovered after finding out Nate had diabetes. It is completely healthy and it has such an amazing flavor to it!! (hint: it tastes the best if you can use tomatoes, basil, and onions out of your garden!) It has become one of our family favorites, especially in the summer."


CHICKEN ENCHILADAS

* 1 tablespoon butter
* 1/2 cup chopped green onions
* 1/2 teaspoon garlic powder
* 1 (4 ounce) can diced green chiles
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1/2 cup sour cream
* 1 1/2 cups cubed cooked chicken breast meat
* 1 cup shredded Cheddar cheese, divided
* 6 (12 inch) flour tortillas
* 1/4 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.


"This recipe was part of a freezer meal exchange that my neighbors do and I still crave it! It has such a great flavor for enchiladas that they are now my favorite ones to make!"