Oatmeal cookies

This is by far my favorite oatmeal cookie recipe. We like our cookies with white chocolate and butterscotch chips mixed. So Yummy!

1C shortening
1C white sugar
1C brown sugar
2 eggs (5 if doubled)
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
2 C quick oats
2 C flour

Cream shortening and sugars. Add eggs and mix. In separate bowl mix vanilla, soda, salt, and baking powder. Add to creamed mixture. Mix flour and oats together. Mix with creamed mixture. Stir in chips of your choice. Spoon onto cookie sheet. Bake at 350 F for 8-10 min.

Are you ready for this?

That's right . . . They are all Christmas candies!! So, now that the entire ward has access to these, we shouldn't be surprised if some delicious delights show up on our doorsteps this holiday season.

2 Minute Microwave Fudge	5 Minute Fudge	7 Layer Bars
Aaron's Buttery Cashew Brittle	Almond Bark	Amanda's Peppermint Creams
Ann's Cream Nut Candy	Bavarian Inn Peanut Bars	Beth's Delicious Fudge
Brownie Fudge Dessert	Buckeyes	Buckeyes
Butter Toffee	Candied Yams	Candy Bar Brownies
Candy Cane Brittle	Candy Cane Fudge	Caramel Krispie Treats
Caramels	Carmel Corn	Carol's Christmas Treats
Chocolate Almond Bars	Chocolate Balls	Chocolate Billionaires
Chocolate Chow Mein Candy	Chocolate Covered Cherries	Chocolate Covered Nuts
Chocolate Covered Peanut Butter Balls	Chocolate Covered Pretzels	Chocolate Covered Pretzels
Chocolate Covered Pretzels	Chocolate Nut Caramels	Chocolate Popcorn
Chocolate Silk Bon Bons	Chocolate Truffels	Christmas Candied Walnuts
Christmas Crackle Candy	Christmas Mice	Chunky Mallow Candy
Cinnamon Hard Candy	Cinnamon Popcorn	Cranberry Nut Fudge
Cream Cheese Candy	Creamy Chocolate Truffles	Creamy Microwave Pralines (Texas Stye)
Crispy peanutbutter balls	Dark Chocolate Fudge	Deborahe's Holiday Chocolates
Disappearing Marshmallow Brownies	Dish of Dirt	Divinty
Dorothy's Peanut Butter/Butterscotch Noodle Cookie	Dreamcicle Fudge	Easy Candy
Easy Divinity	Easy Divinity Easy Divinity Candy	Easy Fudge
Easy Granola Candy	Easy Microwave Carmel	Easy Microwave Fudge
Easy Pecan Logs	English Toffee	English Toffee
English Toffee Bars	Fabulous Fudge	Fake Brittle
Fantasy Fudge	Festive Chocolate Truffles	Five Minute Fudge
Fool-Proof Fudge	Frosted Pecans	Fudge
Brownies	Fudge for One
Fudge Puddles	Georgia Nuggets	Grandma Donna's Nummies
Grandma F's Delicious Fudge	Grandmother' s Holiday Fudge	Hard Candy
Hard Tack Candy	Hazelnut Fantasy Fudge	Ho-Ho Hash
Holly Confection	Honey Comb	J & D's Peanut Butter Balls
Jeanne's Tiger Butter	Jen's Chocolate Meringues	J's Cream Fudge
Kim's Famous Cashew Brittle	Magic Marshmallow Fudge	Mama's Fudge
Maple Rum Balls	Margie's Best Candy	Martha Washington Candy
Martha Washington Mounds	Marzipan	Melting Moments
Melting Moments	Memaw's Reese's	Meme's Best Ever Peanut Butter Fudge
Meringues	Micky's Mints	Microwave Peanutbutter fudge
Microwave Pralines	Milk Fudge	Milky Way Bars
Million Dollar Fudge	Mimi's Famous Fudge	Mocha Truffles
Mom's Mints	Mr. Monroe's Famous Fudge	Mrs. Eisenhower's Fudge
Never Fail Fudge	Never Fail Fudge	No Bake Rum Balls
No Cook Peanut Butter Fudge	No Fail Fudge	Novia Scotia Treats
Nut Mallow Goodies	Nutty North Pole Fudge	Orange Balls
Orange Glazed Pecans	Out Of This World Fudge	Oven Carmel Corn
Peanut Brittle	Peanut Brittle	Peanut Brittle
Peanut Brittle (Microwave)	Peanut Butter Balls	Peanut Butter Balls
Peanut Butter Balls	Peanut Butter Bars-An Elve's Favorite Treat	Peanut Butter Candy
Peanut Butter Candy	Peanut Butter Cups	Peanut Butter Cups
Peanut Butter Fruit Squares	Peanut Butter Fudge	Peanut Butter Fudge
Peanut Butter Fudge	Peanut Butter Snowballs	Peanut Clusters (mircrowavable)
Peanut Krispies	Peanut Patties

Red Lobster Rolls

Ingredients

2 1/4 cup Bisquick
2/3 cup water
1/2 cup cheese
2 TBS butter
1/2 tsp garlic salt

Mix Bisquick and water. Make sure dough isn't dry or sticky. If necessary add more water or Bisquick. Then add the cheese and knead until cheese is mixed throughout dough. Roll into 12 balls and put in greased muffin tin. Bake at 350 F for 10-12 min. Meanwhile, melt butter and add garlic salt (you can add more or less garlic salt if you want.) When biscuits are done, dip tops into the melted butter. Enjoy!

Vanilla Buttercream Frosting

This frosting is so delicious on sugar cookies, and since it's the season for sugar cookies... I hope you enjoy!

Vanilla Buttercream Frosting
3 c. powdered sugar
1/3 C. butter, softened
1-1/2 t. vanilla
2 T. milk
Directions: Mix and add food coloring to decorate cookies.

Creamy Hot Chocolate!

'Tis The Season!

{image from allrecipes.com}

1/3 cup unsweetened cocoa powder
1/2 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream

Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Easy Cheesy Fondue

1 1/4 cup vegetable broth
1 tsp. garlic, minced
4 oz. velveeta cheese
2 1/2 cups sharp cheddar cheese
2 cups swiss cheese
1 tbs. cornstarch
pepper to taste

In a fondue pot or saucepan, heat vegetable broth and garlic on medium-low. Do not boil. Mix in half of the velveeta, and a handful of the other cheeses. Stir until completly melted. Add the rest of the velveeta and continue adding the rest of the cheese by small handfuls, mixing after each time to melt completly.

Once all the cheese has melted, stir in cornstarch and pepper. Sauce will be thin! But don't fret- heat for 1/2 hour, stiring every couple of minutes.

Serve with bread cubes, your favorite veggies, and crackers.

100% Whole Wheat Bread (with NO white flour)

2 3/4 cups of hot water

1/3 c olive oil

1/3c honey

2TBS mollases

1 TBS sea salt

7 1/2 c whole wheat flour(makes sure it says whole wheat and not "enriched")

2TBS yeast

*Mix first five ingredients in a BIG bowl
*Add 2 cups of flour and 2 TBS of yeast
* Add four more cups of flour and mix
*add 1/2 cups of dough until it doesn't stick to sides ( don't exceed 71/2 cups!!!)
* Cover and let rise for 30-45 minutes
* Grease two bread pans with crisco
* knock down bread mixture, work through dough, and shape it. Put in grease pans and cover until double in size.
Bake 350 for 36 minutes if oven was preheated and 41 min if not. Enjoy!!!! So Delicious and none of the preservatives, hydrogenated oils, and high fructose corn syrup .

Turkey Stuffing

This is my grandpa's turkey stuffing we use every Thanksgiving. It is different then most but I just LOVE it!

3 bags turkey dressing (not corn)

1 small celery chopped

1 onion

1 large jar pimentos

½ fresh mushrooms

1 egg

 

Add to taste: sage, salt, pepper

Mix with water until moist and place in turkey add 1 qt water. 

Best Rolled Cookies

INGREDIENTS

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

DIRECTIONS

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Sweet and sour chicken

1 ½ cups sliced carrots

1 large green pepper, chopped

1 medium onion chopped

2 Tbsp quick-cooking tapioca

2 ½-3 lbs. Chicken, cut into serving-size pieces

8-oz. Can pineapple chunks in juice

1/3 cup brown sugar

1/3 cup vinegar

1 Tbsp soy sauce (more if desired)

½ tsp instant chicken bouillon

¼ tsp garlic powder

¼ tsp ground ginger

1 tsp salt

1.      Place vegetable in bottom of slow cooker. Sprinkly with tapioca. Add chicken.

2.      In separate bowl, combine pineapple, brown sugar, vinegar, soy sauce, bouillon, garlic powder, ginger, and salt. Pour over chicken.

3.      Cover. Cook on low 8-10 hours or high 4-5 hours.

4.      Serve over cooked rice.

Chocolate white chocolate chip cookies

• ½  cup butter, softened
• ½  cup crisco
• ¾  cup white sugar
• ¾  cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups white chocolate chips
• 1/2 cup chopped walnuts (optional) 

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Tasty Casseroles

I pulled this out tonight to make dinner and just think it's so handy so I decided to share. Hopefully it's readable, but if anyone wants a copy, I'd be happy to get one to you! Just choose the ingredients that you want from the chart, combine it with a white sauce, and voila- a tasty dinner in seconds!

Scalloped Potatoes

{picture via allrecipes}

*This one is especially nice if you are on a dairy free diet. Just omit the mayo and it STILL tastes great!

5 large potatoes, peeled and thinly sliced
3/4 cup chopped onion
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 3/4 cups chicken broth
2 tablespoons mayonnaise
3/4 teaspoon salt
1/8 teaspoon pepper
Paprika

1 c shredded cheese (opt)

In a greased 2-1/2-qt. baking dish, layer potatoes and onion.

In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly.

Pour over potatoes. Sprinkle with paprika and cheese. Cover and bake at 325 degrees F for 2 hours or until tender.

Easy to Stuff Manicotti

1 pkg. manicotti Shells
1 lb. ground Beef
1/2 cup onion, chopped (optional)
1 26oz. bottle spaghetti sauce
14 sticks of string cheese
1 1/2 cup mozzarella grated
Cook manicotti until done. In skillet cool ground beef and onion, stir in spaghetti sauce. Spread half of meat sauce in 9x13 inch pan. Drain manicotti and stuff each shell with a stick of string cheese. Place on top of meat sauce and top with the remaining sauce. Cover and bake for 25 to 30 minutes at 350 degrees. Sprinkle with mozzarella cheese and bake uncovered for 5 to 10 minutes more.

I like to pour a jar of Alfredo sauce over the shells before I add the rest of the meat sauce. this is one of my favorite meals to make, it is so yummy, hearty, and easy!

Dump Cake

Okay, I know it has a gross sounding name but it is so good. And really, really easy.

One Can of Cherry Pie Filling
One Can of Pineapple
One Box Cake Mix
Cube of Butter
Coconut
Nuts

Mix together Pie Filling & Pineapple. Put Dry Cake Mix on top. Pour Melted Butter over the top. Top with Coconut & Nuts. Cook at 350F for 45 minutes.

Creamy Chicken Chowder

Prep & Cook Time: 40 minutes.
This is an easy satisfying soup that Brock and I created.
You will want to start on your vegetables first since they will take the longest to cook.

Vegetables
6 potatoes
5 carrots

Peel Vegetables cut in bite size pieces. Boil together until soft.Optional: Add in 1/4 of small onion for added flavor, boil with vegetables.

Sauce
3/4 of butter or margarine
3/4 c. of flour
1 1/2 tsp. Sugar
1 quart of half-and-half
1 1/2 tsp. Salt

Turn burner on low heat. Melt butter. Add in salt and sugar. Slowly mix in flour. Slowly stir in half and half. Add onion powder to taste.

Chicken
Cut up 2 to 3 chicken breasts into bite sized pieces. Put tablespoon oil in frying pan add in chicken, season with a little bit of garlic salt.

Strain Water out of boiled vegetables add sauce and chicken to it. You may need to add milk to it to get it to a consistency that you are comfortable with. Let it simmer on the stove on low for a few minutes to allow the tastes to combine or put in crock pot on warm to eat later.

Peach Cobbler Heaven

{photo via allrecipes}

2 (16 ounce) cans peaches in heavy syrup
1 package yellow cake mix
1/2 cup butter
1/2 teaspoon ground cinnamon, or to taste

Preheat oven to 375 degrees.
Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Make sure you squish the clumps of cake mix! Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
Bake at 375 degrees for 45 minutes.

*You could use other fruits like apple or cherry pie filling also.

Cranberry Chicken

1 can cranberry sauce
1 cup Russian dressing
1 packet onion soup mix
3-4 boneless skinless chicken breasts, thawed

Mix first three ingredients together in either crock pot or baking dish. Cut chicken into strips, add to sauce so the pieces are covered in the sauce. Crock pot: cook on low 4 hours. Oven: cook for 30 min at 350. Suggestion: serve with instant mashed potatoes so you can spoon the leftover sauce over them.

Doesn't taste particularly cranberry-ish, but extremely easy, inexpensive, and way good. My husband (and my aunt, uncle, and cousins, I found out) loved it! Hope you all do, too!

Monkey Bread

This would be really yummy to make conference morning!

2 1/2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 cup white sugar
2 tablespoons margarine, softened
1 cup water
1 cup margarine
1 cup packed brown sugar
1 cup raisins

DIRECTIONS
1. Remove baking pan from machine. Place yeast, flour, ground cinnamon, salt, white sugar, 2 tablespoons butter and water in the order that is recommended for the bread maker. Make sure that no liquid comes in contact with the yeast. Select dough cycle and press start.

2. When dough is complete, place dough on floured surface and knead 10 to 12 times.
In a medium saucepan on low heat, melt one cup of butter, stir in brown sugar and raisins ( 1/4 cup of chopped nuts is good too!). Stir until smooth. Remove from heat.

3. Cut dough in one inch chunks. Drop one chunk at a time into the butter sugar mixture. Thoroughly coat dough pieces, then layer them loosely in a greased Bundt or tube pan (or you could use a bread pan or 8x8 dish), staggering layers so you're plopping each dough chunk over a space between two below. Let rise in a warm, draft-free spot until dough is just over the top of the pan, 15 to 20 minutes.

4. Bake in a preheated 375 degree oven for 20 to 25 minutes or till golden brown. Remove from oven, place a plate face down in top of the pan and, using oven mitts to hold plate on pan, turn over both until bread slides out onto plate. Serve warm...and enjoy.

*Note: this could be made quicker by using three cans of refrigerated biscuit dough, and start at step 3.

Microwave Omlet

Who knew you could do that?! (Well, maybe some of you did, but its new to me!)

1 large egg
1 tbs. milk
salt and pepper to taste
sprinkle of grated cheese (motzerella, cheddar...whatever you like!)
chopped peppers
chopped onion

Mix all ingredients in a bowl with a fork. Microwave for 1 minute. If not done, microwave for 15 more seconds, and continue with the process until fully cooked. Fluff with fork when done. Toast yourself some whole wheat bread, mix up some oj and badda bing! You have a hearty breakfast!

Peanut Butter Granola Bars

1/2 C peanut butter
1/2 C honey
1/4 C butter
4 C granola

Combine in heavy saucepan; butter, peanut butter, and honey. Bring to a boil over medium heat and cook stirring constantly for 2 minutes. (Don't go over 2 minutes! You'll regret it!)

Mix in 4 C granola. Press flat in 9x13 pan. Refrigerate until chilled. Cut into squares or bars. Line pan with foil for easy removal before cutting into bars.

(Note: might be kind of crumbly if you cook it too long. But the crumbs are still super tasty!)

Chicken Tetrazzini

I've found that now that I'm not working or in school, I have lots more time to try new recipes!!Here's one that we had last night and LOVED. We didn't put mushrooms in (yuck, at least we think so) and we used water instead of dry sherry and it was so yummy.

1 package (7 oz) spaghetti, broken into thirds
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 cup heavy whipping cream
2 tablespoons dry sherry or water
2 cups cubed, cooked chicken
1 jar (4.5 oz) sliced mushrooms, drained
1/2 cup grated Parmesan cheese

1. Heat oven to 350F

2. Cook and drain spaghetti

3. Meanwhile, in a 2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.

4. Stir in spaghetti, sherry, chicken and mushrooms into sauce. Pour spaghetti mixture into ungreased 2-quart casserole. Sprinkle with cheese.

5. Bake uncovered about 30 minutes or until bubbly in center.

6. ENJOY!!

Stovetop granola

3 tbs. olive oil
6 cups rolled oats
1 tbs. cinnamon
3/4 cup butter
1/2 cup honey
1 cup packed brown sugar
1 tsp. vanilla

3/4 cup coconut
1 1/2 cups chopped almonds (or your favorite kind of nuts)
1 cup dried cranberries (opt)

Heat the oil in a large skillet over medium-high heat. Add oats and cinnamon, then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool.

Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Add vanilla and stir. Return the oats to the pan and add coconut. Cook and stir for another 5 minutes or so. Pour out onto two cookie sheets and spread to cool.

If you like crunchier granola, bake at 350 for 10 minutes, stirring once.

Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.

And the winner...

Thanks to the two of you who posted recipes! The winner (sorry its WAY late!) of the random drawing is...

Jenny Runyan!

I will be contacting you shortly about the meal that you don't have to cook! Yay!

Raspberry Salad

Slipping this one in at the buzzer....

This salad is the perfect side dish for a hot summer day! My sister-in-law brought it to a family BBQ one day and we haven't stopped talking about it since. It is delicious!! (and so easy!) The only negative is that it can be a little pricey to make, but I think (and my husband actually agrees) that it is worth every penny!

Raspberry Salad
Ingredients:
3 boxes instant pudding Cheesecake flavor
3 C. milk
8-10 graham crackers
3 T. butter
2 T. sugar
Cool whip
1 small bag frozen raspberries

Directions: Mix Cheesecake instant pudding with milk using a wire whisk. Crumble the graham crackers in a separate bowl. Melt butter and mix sugar into it. Pour butter and sugar mix over graham crackers and use your hands to blend. Pour mixture over cheesecake mixture. Mix in cool whip (about 10-11 oz.). Delicately fold in raspberries.
*NOTE: This recipe makes a lot, so if you are just making it for your family you should definitely half it.

Grandma Tess' Ice Cream Pie

This cool treat is great not only in summer, but all year long! I like it because it's a great way to make ice cream seem more fancy and it reminds me of home. It's like you're eating a banana split in a pie! Yum!

Ingredients:
1 1/2 packages graham crackers from box
1/2 cube butter
chocolate syrup
Half gallon size Neopolitan ice cream (you could also try using another flavor)
3-4 bananas
1 container of Cool Whip

-Crush graham crackers and mix in butter (it works best to use your hands!) to make the crust. (Save a little of the crushed crackers for later) Press into 9x13 pan.
-Drizzle generously with chocolate syrup. Put in freezer for about 15 minutes to let harden a little.
-Slice bananas and spread out over chocolate syrup layer.
-Drizzle another layer of chocolate syrup.
-Open carton of ice cream so that the whole square is laying out in front of you. Cut ice cream into about 1/2 inch thick slices and arrange on pie. (You should use half the carton)
-Add another layer of bananas.
-Drizzle chocolate syrup.
-Layer the rest of the ice cream, same as above.
-Follow with a final layer of chocolate syrup.
******Freeze over night***************
-Top with cool whip and let freeze for a few more hours
- Sprinkle with leftover crushed graham crackers

Here it is!

Alright everyone! I know you've been on your toes wanting to know what we've got in store. Here's what you've gotta do:

By Thursday August 14th, post your favorite summer recipe with a picture to accompany. Let us know why you like it so much!

On the morning of Friday, August 15th we will randomly select a winner. Whats the prize you ask? A pizza party for your family! Complete with all the good stuff- craigos pizza, soda (or juice if you please), chips and a beautiful cake!
(If you live out of Rexburg, don't fret! We will mail you a gift card!)

Good luck!

*Spread the word to our ward! If you know anyone who wants to get in on this but they are not contributors, have them email me at heather.bird{at}hotmail.com!

Steak with Corn and Red Pepper Quesadillas

1 lime
4 teaspoon chili powder
1 1/2 teaspoon ground cumin
1 teaspoon brown sugar
Salt
1 (about 1 1/4 pounds) beef flank steak
3 ears corn, husks and silks removed (canned works fine too)
1 large red pepper, seeded and cut into quarters
4 (8-inch) flour tortillas (we used whole wheat)
3/4 cup(s)(3 ounces) shredded reduced-fat Mexican-style cheese
2 green onions, thinly sliced
Plain fat-free Greek yogurt or low-fat sour cream (optional)

Prepare outdoor grill for covered direct grilling over medium heat.From lime, grate 1 teaspoon peel and squeeze 1 teaspoon juice. In small bowl, combine lime peel and juice, chili powder, cumin, sugar, and 1/4 teaspoon salt. Rub steak with chili powder mixture to season both sides.Place steak, corn, and pepper on hot grill rack. Cover grill and cook steak and vegetables 12 to 15 minutes or until corn is browned in spots, pepper is lightly charred and tender (turning vegetables occasionally), and steak is medium-rare or desired doneness (turning steak over once).

As vegetables are done, transfer to cutting board. Transfer steak to another cutting board; let stand 10 minutes to allow juices to set for easier slicing.When vegetables are cool enough to handle, cut kernels from cobs and coarsely chop pepper. Place tortillas on work surface. Evenly divide cheese, green onions, corn, and peppers on half of each tortilla. Fold each tortilla over filling to make 4 quesadillas. Grill quesadillas about 2 minutes or until browned on both sides, carefully turning over once. Return quesadillas to same cutting board; cut each in half.

Thinly slice steak and serve with quesadillas and yogurt if using.

Serves 4

Lemon Rosemary Chicken

1/2 cup lemon juice
1/8 cup olive oil
2 tablespoons dried rosemary
4 skinless, boneless chicken breast halves
1 lemon, sliced


In a large resealable plastic bag, mix the lemon juice, olive oil, and rosemary. Place the chicken and lemon slices in the bag. Seal, and shake to coat. Marinate in the refrigerator at least 3 hours.

Preheat the grill for high heat.
Lightly oil the grill grate. Discard marinade, and grill chicken 8 minutes per side, or until juices run clear. Don't worry about the rosemary sticking to the chicken, it tastes great when it's grilled. If you use fresh rosemary sprigs, throw the stems onto the coals - they give the chicken even more of a smoky rosemary flavor!

Really yummy with this salad:
1 bag baby spinach
1 large peach, chopped into bite size pieces
1/4 cup toasted almonds
raspberry vinagrette

These Oatmeal Cookies are a Hit!

I always get complimented on these cookies so they must be good! But here's a little secret... I got the recipe from the lid of the Quaker Oatmeal can!

Vanishing Oatmeal Cookies
1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1-1/2 cups flour (high altitude-1-3/4 cups)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt (optional)
3 cups Quaker Oats (quick or old-fashioned, uncooked)
1 cup raisins or chocolate chips

1.Heat oven to 350
2.Beat together butter and sugars until creamy
3.Add eggs and vanilla; beat well
4.Add combined flour, baking soda, cinnamon and salt; mix well
5.Stir in oats and raisins/chips; mix well
6.Drop by rounded tablespoonfuls onto ungreased cookie sheet
7.Bake 10-12 mins or until golden brown
8.Cool 1 min on cookie sheet; remove to wire rack

Makes about 4 dozen

To make Bar Cookies:
Bake 30-35 mins in ungreased 13x9" metal baking pan

Ranch Potato Casserole

Ingredients:

6 to 8 medium red potatoes

1/2 C. sour cream

1/2 C. Ranch dressing

1/4 C. bacon bits

2 T. minced fresh parsley

1 C. shredded cheddar cheese

Topping:

1/2 C. shredded cheddar cheese

2 C. crushed corn flakes

1/4 C. melted butter

Directions: Cook the potatoes until tneder; quarter and set aside. Combine sour cream, dressing, bacon, parley and 1 C. cheese. Place potatoes and gently toss. Top with 1/2 C. of cheese. Combine corn flakes and butter; sprinkle over casserole. Bake at 350 for 40-45 minutes.

Chili-lime chicken kabobs

3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
2 limes, juiced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
Veggies (ie: peppers, tomatos, onions, squash, pineapple, etc)
skewers


In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
Preheat the grill for medium-high heat. Thread chicken onto skewers, and any desired veggies. Discard marinade.
Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

*you could also marinate the veggies for added flavor!

Easy Homemade Guacamole

Seriously the best I've had yet!

2 avacados (the softer, the better)
1 fresh lime, juiced
1/2 c. finely chopped onions (ity bitty pieces)
1/2 tsp. salt
dash pepper

ash onion powder

dash garlic salt

2 tbs. sour cream

1/2 tbs. olive oil

1/2 garlic

Cut and pit avacados. Mash with a fork in small bowl. Add all the rest of the ingredients. Chill 30 minutes.

Tin Foil Dinners

Okay, I know this might be obvious to some, but the Elder's Quorum Activity Committe members (aka my husband) asked me to do it. If you have any delicious ideas or tips, feel free to add them here or add a comment. Thanks!!

Use heavy duty foil and add your favorite ingredients.
Some favorites are:
potatoes (red ones are good too) (slice very thin so they cook quickly)
carrots
ground beef, chicken, or any kind of meat
onions
mushrooms
garlic
peppers
any favorite vegetables

Add some spices. Some options are:
Garlic powder
Season salt
Onion powder
Italian seasoning

Other delicious things to add are:
cream of chicken (or mushroom) soup
olive oil
lemon juice
BBQ sauce

TIPS:
Write your name on the foil with a Sharpe.
Wrap the ends tightly and make sure it is completely enclosed, but leave a little bit of air inside the foil so that you can shake it occasionally so that it will cook evenly.
Good luck everyone, we hope to see you all at the camp out and we hope your tin foil dinners are delicious!!

BBQ Chicken Calzones

INGREDIENTS

• 4 slices bacon
• 1/2 small onion, chopped
• 3 cups shredded, cooked chicken breast meat
• 2/3 cup barbeque sauce
• 1 (10 ounce) can refrigerated pizza crust dough
• 1 cup shredded mozzarella cheese
• 2 tablespoons chopped fresh cilantro

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon.
3. Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
4. Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half. Each serving is half of a calzone. These can be served with additional barbeque sauce if you like.

Molten Cakes

So this can be done in any flavor...well any kind of chip (butterscotch is amazing!)
This is very similar to the desert at Applebees, SOOOO good, I seriously could make them everyday all day and not get tired of them. Plus they look kinda fancy so you can impress people when really...too easy.

6 Tbsp crushed gram crackers (or really anything, I have used girl scout thin mints)

1 Cup chips (chocolate, butterscotch, white chocolate...)

2/3 Cup butter

3 Whole eggs

3 Egg yolks

3/4 Cup brown sugar (packed)

1/2 Cup Flour

Heat oven to 450*

Spray Bottom of muffin tins (you can also use ramekins), and dust with flour, put one Tbsp of crushed grams at bottom.

Melt chips with butter, nice and slow cause you don't wanna burn this!

separately, beat all the eggs, add brown sugar, then the melted chips and butter, then finally the flour.

pour into the tins/ramekins and bake for 12 minutes, let stand for 3 to cool.

Makes 6

once I was short on chocolate chips, so I added peanut butter...A-MAZE-ING

Greek Chicken Pasta

I made this last week and it was pretty good! One thing I would have done differently is to add the entire can of artichoke hearts, including the marinade so that the pasta wasn't so dry.

INGREDIENTS
1 pound uncooked pasta
1 tablespoon olive oil
2 cloves garlic, crushed
1/2 cup chopped red onion
1 pound skinless, shredded boneless chicken breast
1 (14 ounce) can marinated artichoke hearts
1 large tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper to taste

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.

3. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper.