Snake River Mud

A Yummy desert from Youth Conference

Snake River Mud

¾ C Sugar
¼ tsp Salt
1 C Flour
½ C Milk
¼ C Cocoa powder
1/3 C Margarine, soft
2 tsp Baking powder
1½ tsp Vanilla
½ C Nuts, chopped, optional

Stir together until smooth.

Pour into baking dish or Dutch oven 10”

Combine “Mud” ingredients:

½ C Sugar
¼ C Cocoa powder
½ C Brown sugar
1¼ C Hot water

Pour over cake batter, do not stir.

Bake 35-40 minutes until center is almost set (6 briquettes bottom, 14 top). Remove from heat and sprinkle the chocolate chips on, let sit until chips melt.

6 oz Chocolate chips
Whipped topping

Serve with Whipped topping or ice cream, if desired.


Submitted By: Karen Tucker

Sweet Chicken Delight

Another recipe from Youth Conference

Sweet Chicken Delight

12 Chicken pieces of your choice
2 C catsup (or tomato sauce)
1 can Pineapple, chunks
1 clove Garlic, minced
1 Onion, chopped
2/3 C Brown sugar
1 Green pepper, chopped
Dash Teriyaki sauce

Brown chicken pieces, place in Dutch oven or baking dish.

Combine rest of ingredients; pour over chicken.

Simmer in 12” Dutch oven about 1 hour; 350° Conventional oven.
(8 briquettes bottom, 16 top)

Submitted By: Karen Tucker

Byron’s Dutch Oven Potatoes

This is one of the delicious recipes from Youth Conference.

Byron’s Dutch Oven Potatoes

1 lb Bacon, diced
1 (10½ oz) Cheddar cheese soup
2 med onions, sliced
1 C Sour Cream
5 Cloves garlic, minced
2 Tbsp Worcestershire Sauce
1½ C Mushrooms, sliced
1 Tbsp Soy sauce
10 med Potatoes, sliced
Salt and pepper to taste
1 (10½ oz) can cream of something soup (chicken, mushroom, celery)

In 12” Dutch oven, fry bacon until brown. Add onions, garlic, and mushrooms. Stir, then cover and cook until onions are translucent. Place all 24 briquettes under the Dutch oven for frying.

Add potatoes.

Combine remaining ingredients mix well and pour over potatoes. Cover and cook 60 minutes. (8 briquettes bottom, 16 top.) Conventional oven 350°.

Submitted by: Karen Tucker

Lemon-Herb Grilled Chicken

Lemon-Herb Grilled Chicken

1/2 cup canola oil or olive oil
3/4 cup lemon juice
1/4 cup honey
2 Tbsp dried Thyme
1 Tbsp dried Rosemary
1 tsp. salt
1/2 tsp pepper
4 cloves garlic
4 chicken breasts

Combine all ingredients, except chicken in blender and blend well. Pour over chicken and marinate for 4-8 hours. Cook on grill until breasts are done.

Submitted by: Nanette Hill

Miner Marinade

Miner Marinade

3/4 c. olive oil
1/2 c. soy sauce
2 T. Worcestershire sauce
1/2 t. salt
1 t. pepper
1/4 c. wine vinegar
1 t. parsley flakes
2 cloves garlic, mashed

Mix all ingredients together. Let your meat of choice marinade overnight in it!

Submitted by: Nanette Hill

Grilled Shrimp

Grilled Shrimp

This recipe is all about the marinade. The marinade has many ingredients but most importantly lemon juice, garlic, tomato paste, and hot pepper sauce. The shrimp is first marinated for a couple of hours, then put onto skewers and grilled. You will want to find at least large shrimp for this recipe, I went with jumbo. If using wood skewers, you will want to soak the skewers in water overnight so they don’t catch fire. This is a very simple and easy grilling recipe that will leave everyone wanting more. Enjoy.

Ingredients:
2lbs raw large shrimp (peeled and deveined, with tails attached)
1 cup olive oil
¼ cup fresh parsley (chopped)
The juice of 1 lemon
2 tablespoons hot pepper sauce
3 garlic cloves (minced)
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
Skewers

Cooking Instructions:

Step 1: In a medium bowl mix together olive oil, parsley, lemon juice, garlic, hot pepper sauce, tomato paste, oregano, salt and black pepper. Reserve a small amount of the marinade for basting while grilling. Pour the remaining marinade into a large sealable plastic bag and add shrimp tossing to coat. Place into the refrigerator and allow shrimp to marinade for 2 hours.

Step 2: After 2 hours, lightly grease and pre-heat your grill to medium low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard the marinade.

Step 3: Add shrimp to the grill and cook about 5 minutes per side or until opaque. While shrimp are cooking baste them frequently with the reserved marinade.
(Makes 6 Servings)

submitted by: Nanette Hill

Grilled Chicken Marinade

It is my favorite chicken marinade to date. Just a note on marinade... if you add all the dry ingredients with the oil, mix and then add the lemon juice last, the marinade will stick to the meat better. Give this one a try, it is fantastic!

Grilled Chicken Marinade

.

1/2 cup olive oil

1/4 cup lemon juice

1 tsp salt

1/4 tsp ground thyme

1/2 tsp ground pepper

2 cloves garlic (chopped)

1/2 cup chopped onion

1/2 tsp parsley

.

mix together all ingredients except lemon juice.

mix well.

Add lemon juice and after mixing pour over

chicken breasts and let sit several hours or overnight.

Submitted by: Nanette Hill

Cucumber Salad

Cucumber Salad

5 large cucumbers
2 Tomatoes
1/2 cup onion, minced
¾ cup vinegar
1/3 cup oil
1 Tbsp lemon juice
1 tsp salt or more
1 tsp pepper
1 Tbsp sugar
1 Tbsp chopped parsley

In a 9 x 13 baking dish put half the cucumbers followed by half the tomatoes and onion. Repeat. mix together the remaining ingredients and power over layers. Let soak 6-8 hours in refrigerator stirring half way through.

Submitted by: Nanette Hill

Southwestern Salad with Cilantro Lime Vinaigrette

Southwestern Salad with Cilantro Lime Vinaigrette


This salad is a great combination of textures and flavors and is a favorite in our house. It's light, crunchy and full of flavor and the cilantro lime vinaigrette gives it a nice zing. I love that it's easy to make but tastes so delicious. It goes well with any Mexican food as well as chicken, beef or seafood.

Salad:

Romaine lettuce
Handful of grape tomatoes
2 green onions, sliced
2 small baby bell peppers - red, yellow or orange, diced
1/2 cup black beans
1/2 cup sweet frozen corn, thawed
1 tbsp raw or toasted pumpkin seeds
1 avocado, diced
2 tbsp cotija cheese
1 handful of tortilla strips for salads
Cilantro Lime Vinaigrette (recipe below) to taste

In a large salad bowl add chopped lettuce, tomatoes, green onions, avocado, bell peppers, black beans, corn, tortilla strips, pumpkin seeds and cotija cheese. Top the salad with the vinaigrette to taste and serve. Enjoy!

Cilantro Lime Vinaigrette:

1/2 cup of chopped cilantro
1/4 cup canola oil
1-2 tbsp fresh lime juice
1 tbsp apple cider vinegar OR red wine vinegar
Salt and pepper to taste
1 clove garlic, minced
1/2 tsp oregano

Use a blender to blend the dressing. Let the flavors mingle for at least 30 minutes before using.

Submitted by Nanette Hill

BLT Pasta Salad

BLT Pasta Salad

Ingredients:

1 (7 ounce) package rotini pasta noodles (cooked and drained)
8 slices bacon (cooked until crispy and crumbled)
1 cup mayonnaise (or salad dressing)
2 TBS lemon juice
2 teaspoons sugar
2 teaspoons chicken flavored instant bouillon
1 large tomato (seeded and chopped)
¼ cup green onions (sliced)
4 cups lettuce (thinly sliced)

Cooking Instructions:

Step 1: In a small bowl combine mayonnaise, lemon juice, chicken flavor instant bouillon, and sugar. Mix well until smooth.
Step 2: In a serving bowl add noodles, bacon, tomato, and green onions, Toss with dressing. Stir in lettuce right before serving.
(Makes 10 Servings)

Submitted by: Nanette Hill

Weeknight Taco Salad

Weeknight Taco Salad

4 flour tortillas (8-inch)

1 lb. ground beef

1 pkt. (1¼ oz.) taco seasoning mix

4 cups shredded lettuce

1 cup Mexican Style Finely Shredded Four Cheese

1 large tomato, chopped

¼ cup ranch dressing or Salsa

HEAT oven to 425°F.

CRUMPLE 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)

MEANWHILE, cook meat with taco seasoning mix as directed on package.

FILL shells with lettuce, meat mixture, cheese and tomatoes just before serving. Drizzle with dressing or Salsa.

Pie Filling Salad

Pie Filling Salad

1 large carton cottage cheese
1 small box jello

Mix together

add 1 can pie filling (any kind)

fold in 1 large carton cool whip

Chill and serve

Submitted by Ami Godfrey

Cookie Salad

Cookie Salad

1 cup buttermilk or you can use regular
1 small package instant pudding white chocolate
1 oz. can crushed pineapple drained
11 oz. can mandarin oranges drained
Gently mix
8 oz. Cool whip

Mix together

Crush about 8 oreos and sprinkle on top. Makes a 9' 13'

Submitted by: Carrie Howard

Fruit Salad

Fruit Salad

Pick any fruit and cut up, I like to use strawberries
2 large Cool Whip
1 large Vanilla yogurt
2 large Instant vanilla pudding (you just need the powder from them)

Mix everything

Submitted by: Carrie Howard

Broccoli Salad

This is my favorite salad to date! Quick, easy and a great crowd pleaser, even with my kids! For those of you who like peppers, red pepper is also a great addition.

Broccoli Salad

Salad

• 3-4 heads worth of broccoli florets , cut into bite-sized pieces
• 1 medium red onion, diced finely
• 3/4 cup sunflower seeds (soasted, salted)
  
• 3/4 cup craisins (or raisins)
  
• 6 slices bacon, crisp-cooked & crumbled
  

Dressing

• 1 cup mayonnaise (or 1/2 cup mayo & 1/2 cup plain yogurt)
• 5 Tablespoons vinegar
  
• 3 Tablespoons sugar
• Dash of freshly ground black pepper
  

Directions -

1. Combine all the salad ingredients together in a large bowl.
2. In a small bowl, whisk together the dressing ingredients.
3. Pour dressing over salad, mix to coat.
4. Refrigerate for a few hours to develop flavors.
   
5. Enjoy!

submitted by: Nanette Hill

Stir-Fried Chicken Salad

This is a salad that serves well as a main dish. Very light and perfect for summer you will enjoy not only the lightness but also the quick preparation time.

Stir Fried Chicken Salad

Ingredients

• 1/4 cup fat-free, less-sodium chicken broth (water and bullion)
  
• 2 tablespoons rice wine vinegar
• 1 tablespoon Thai fish sauce (I omit this)
  
• 1 tablespoon low-sodium soy sauce (or regular soy sauce)
  
• 1 tablespoon bottled chopped garlic
• 2 teaspoons sugar
• 1 pound skinless, boneless chicken breast tenders
• 1 tablespoon peanut oil (or olive oil)
  
• 4 cups mixed salad greens
• 1/4 cup chopped fresh basil (or dried)
  
• 1/2 cup thinly sliced red onion
• 2 tablespoons finely chopped unsalted, dry-roasted peanuts
• Lime wedges (optional)

Preparation

Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat. Let stand 3 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Drain chicken, reserving marinade. Add chicken to the pan; cook 4 minutes or until done, stirring frequently. Stir in the reserved marinade. Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat.

Combine greens and basil in a large bowl. Add chicken mixture, tossing to coat. Place 1 1/4 cups salad mixture on each of 4 plates. Top each serving with 2 tablespoons onion and 1 1/2 teaspoons peanuts. Serve immediately. Serve with lime wedges, if desired.

Submitted by: Nanette Hill

Breakfast Sandwiches

More often than not we are eating these for dinner, even if we are not in a hurry. This is a staple in our house because my kids just can't get enough of them. Easy? Oh yeah!

Layer scrambled eggs (or an egg over hard), a piece of ham, canadian bacon or cooked sliced bacon and a slice of cheese on a toasted English Muffin. Told you it was simple...


Note: We warm up our ham on the griddle while we are cooking our eggs..it brings out the flavor and helps melt the cheese. We are always using different cheeses and meats, don't forget to be creative..it is amazing what you come up with...

Submitted by: Nanette Hill

Nacho Supreme

Make a meal out of a well loved snack... Nacho's. It is one of our favorite meals. Its quick, easy and very filling.

The amounts and ingredients are up to you and your taste buds but don't be shy because this hearty dinner is best with lots and lots of flavor. Take a bag of tortilla or corn chips and lay them out on a cookie sheet. Dot with refried beans. Sprinkle with Cheddar Jack (or your favorite) Cheese. Sprinkle with cooked hamburger, sliced green onions, canned chopped green chilies, sliced olives and chopped tomatoes. Bake in 400 degree oven until cheese is melted. Top with salsa, guacamole and sour cream.

Submitted by: Nanette Hill

French Bread Pizza

In a hurry? Whip up a quick pizza at home without all the work. Take a loaf of french bread and slice it the long way. open and spread with pizza sauce. Top with cheese and your favorite pizza toppings. Place on a cookie sheet or pizza pan and bake in 425 degree oven until cheese is melted and bubbly. Enjoy!

Submitted by: Nanette Hill

Wheat Bread

This is a heartier wheat bread shared by Sarah Smyth for the bread making enrichment activity

Wheat Bread

5 C. warm water

2 TB of yeast dissolved in the water

1/2 C. oil

1/2 C. sugar

2 TB salt

2/3 - 1 C. powdered milk (opt.)

About 10-12 C. Flour (2-3 C. white flour and the rest wheat flour)

Makes 4 med. - large loaves

If you do this recipe by hand instead of by mixer, you probably want to cut the recipe in half.

It really is hard to do the whole recipe. Add as much flour as you can mixing it in and knead the rest in.

Knead for 8-10 min. Let rise 30 min. in a oiled bowl, form loaves and let rise in pan 30 min.

Bake in a 350 degree oven for 25-30 min

submitted by: Sarah Smyth

Honey Wheat Black Bread

one more from the bread making activity

Honey Wheat Black Bread

1 1/2 cup warm water
2 tablespoons unsalted butter or margarine, softened
1/2 cup honey
2 cups Unbleached Bread Flour
1 2/3 cup Whole Wheat Flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee ( i use additional cocoa)
1 1/2 teaspoon salt
1 tablespoon powdered caramel color (optional)
2 1/4 teaspoons instant yeast

Directions:
Manual/Mixer Method: In a medium-sized mixing bowl, or the bowl of your electric mixer, combine all of the ingredients. Stir the mixture together, using your hands, a spoon, or your mixer, till the dough forms a shaggy mass that begins to pull away from the sides of the bowl. Knead the dough, by hand or mixer, for about 10 minutes, till it's become smooth. Transfer it to a lightly oiled bowl, turning to coat all sides. Cover the bowl, and allow the dough to rise until doubled in bulk, at least 1 hour.
Bread Machine Method: Place all of the ingredients into the pan of your bread machine. Program the machine for manual or dough, and press Start. Examine the dough about midway through the kneading cycle; it should be soft and smooth, but not overly sticky. Adjust the consistency with additional water or bread flour, as needed. Allow the machine to complete its cycle. Divide the dough into 8 pieces. Shape each piece into a small log-shaped loaf. This dough is soft, so use flour or a non-stick spray on your hands. Sprinkle a lightly greased or parchment-lined baking sheet with cornmeal, place the loaves on the sheet, and cover. Let the loaves rise for 1 hour, or until they look "puffy" but aren't doubled in size.
Bake the bread in a preheated 350 F oven for 20 to 25 minutes. The loaves will appear slightly darker on the top when they're done. Remove them from the oven, and cool on a wire rack. Yield: 8 mini-loaves. This bread stays moist and delicious for at least four days. If you want a less sweet bread, just cut the honey to 1/4 cup and leave out the 1 tablespoon sugar. The bread won't stay moist as long, but has very good flavor.

submitted by: Nanette Hill

Traditional White Bread

Another from the bread making activity

Traditional White Bread

6-7 cups all purpose flour
3 TBS sugar
1 TBS salt
2 TBS butter
5 tsp yeast
2 1/4 cup very warm water (120* to 130*)


Mix 3 1/2 cups flour, sugar, salt, butter, and yeast in large bowl. Add warm water. Beaton low 1 minute, scrape bowl. Beat 1 minute on medium, scrape bowl. Stir in remaining flour 1 cup at a time until until dough is easy to handle. Knead about 10 minutes or until smooth and elastic. Put in greased bowl and let rise about 1 1/2 hours or until double.
Grease bread pans. divide dough and shape into loaves. Cover and let rise 40 to 50 minutes or until double. Bake at 350* 35-40 minutes or until golden brown and sound hollow when tapped. Remove from pans and butter tops. Cool on wire rack.

submitted by: Nanette Hill

Honey Wheat Bread

This is one of four recipes that we made for the bread making enrichment activity.

Honey Wheat Bread

3 cups whole-wheat flour
1/3 cup honey
1/4 cup butter
1 TBS salt
2 TBS yeast
2 1/4 cup very warm water (120* to 130*)
3 cups all purpose flour


Mix whole wheat flour, honey, salt, butter, and yeast in large bowl. Add warm water. Beat until well blended. Stir in all-purpose flour to make dough easy to handle. Knead about 10 minutes or until smooth and elastic. Put in greased bowl and let rise about 1 1/2 hours or until double.
Grease bread pans. divide dough and shape into loaves. Cover and let rise 40 to 50 minutes or until double. Bake at 350* 35-40 minutes or until golden brown and sound hollow when tapped. Remove from pans and butter tops. Cool on wire rack.

submitted by: Nanette Hill

Chicken Azteca

Chicken Azteca

2 15 oz. cans black beans drained

3-4 C. frozen or canned corn

2 garlic cloves

1 tsp. ground cumin

2 C. chunky salsa, divided

5 chicken breasts (cut in half for a total of 10 pieces)

2 8oz. pkgs. cream cheese, cubed

Cooked rice

Shredded cheddar cheese

Combine beans, corn, garlic, cumin, and half of salsa in slow cooker.

Arrange chicken breasts over top. Pour remaining salsa over top.

Cover. Cook on high 2-3 hours or on low 4-6 hours.

Remove chicken and cut into bite-sized pieces. Return to cooker.

Stir in cream cheese and cook on high until it melts.

Spoon chicken and sauce over cooked rice. Top with shredded cheese.

I usually cut the recipe in half for just our family, or make the full recipe and

freeze half of the sauce and chicken for another meal.

submitted by Sarah Smyth

Saltine Candy

Saltine Candy

1 c. butter
1 c. brown sugar
1 1/2 c. choc chips
40 saltines

Line cookie sheet with foil and spray with pam
lay crackers flat on foil
melt sugar and butter until foamy about 3 mins
Pour over crackers and spread to coat
bake 10 mins at 350
remove and sprinkle with choc chips while hot, let melt and spread
cool and refrigerate until hard. Break and enjoy!

Submitted by: Jen Barlow

Greenies

Greenies
(very appropriate for St. Patty's Day)

1 white cake mix
1 small box instant vanilla pudding
1/4 cup oil
1 1/4 cup water
2 eggs well beaten
Mix 2 mins and add:
1 cap full mint flavoring
1/2 pkg semi sweet choc chips
green food coloring

Bake at 350 for 30-35 mins.

Submitted by: Jen Barlow

PB Crispy Brownies

PB Crispy Brownies

1 brownie mix, baked according to pkg instructions
spread on 1 jar marshmallow cream while warm
microwave 1 c. peanut butter (crunchy or smooth) with 1 pkg choc chips until melted
add 1 c. rice crispies and spread over mallow cream. let set...very rich--very good!

Submitted by: Jen Barlow

Chocolate Wafer Roll

DELICIOUS!!!!

Chocolate Wafer Roll

1 t. vanilla extract
2 c. Heavy cream, whipped
1 9oz pkg nabisco famous chocolate wafers

stir vanilla into whipped cream. spread 1/2 T. whipped topping on each wafer. Stack together on edge on serving platter making a 14 in. log. frost w/remaining whipped cream. Chill for 4-6 hours. Slice at 45 degree angle.

Submitted by: Jen Barlow

Fudge Sauce

Fudge Sauce

1/2 c. butter--melt
6 rounded T. cocoa--add and stir over med-hi heat
Add:
1 1/3 c. sugar
1/8 t. salt
1 t. vanilla
1 can evaporated milk
Bring to a boil. Stir constantly on med high heat about 20 mins.

Submitted by: Jen Barlow

Crispy Sugar Cookies

Crispy Sugar Cookies

1 1/3 C. Margarine
1 1/2 C. sugar
2 t. Vanilla
Thoroughly cream together
Then add:
2 Eggs
Beat until light and fluffy
Stir in:
8 t. Milk
Add 2 C. Flour
1 T. Baking Powder
1/2 t. Salt
Add 2 more C. Flour
Divide dough into 4 parts, wrap in plastic and chill at least one hour, use one package at a time, On a lightly floured surface, roll to 1/8" thicker for softer cookies. Cut into desired shapes. Bake on greased cookie sheet at 350 for 8 mins, more if thicker. Remove and cool. Frost and enjoy!
Frosting:
1/2 c. butter
1/2 c. shortening
1 lb. pwd. sugar
1 t. lemon juice
1/4 c. milk
blend until light and fluffy, add more milk or pwd sugar if needed!

Submitted by: Jen Barlow

Valentine cookie package

Here is an easy-peasy idea for packaging up a Valentine’s cookie. Using paper CD sleeves (available at office supply stores), slip the cookie inside so that it can be seen through the round plastic window. Decorate the sleeve with Valentine’s stamps, attach a cute label with rick-rack and you’re done!

Oreo Truffles

Warning: these are a little addicting. Good thing they are easy They would look cute with a pink chocolate drizzled on top for Valentines day. Just drop in a little food coloring to the melted chocolate and mix it up.

Oreo Truffles

1 package (18 oz.) Oreo cookies, crushed into small pieces
1 8-oz. package cream cheese, softened
1 package Almond Bark
Chocolate chips or chocolate bark for drizzling

Mix crushed Oreos and cream cheese until well-combined. Roll into 1-inch balls and place on baking sheet or tray. Refrigerate until firm, 3-4 hours (or stick in the freezer for about an hour). Melt white almond bark according to package directions. Using 2 forks (or a spoon, but forks always work better for me), dip Oreo balls into white coating and place onto waxed paper to harden. Once dry, melt chocolate bark (or if using chocolate chips, melt chocolate chips with a bit of shortening) and scoop melted chocolate into a ziploc baggie. Snip a very small corner off the bag and drizzle back and forth over the truffles. Let dry. Chill them and serve after chilled.

Strawberry Jam Butter cream

Here is a great idea for a little flavor this Valentines day. Try your favorite jam in this butter cream icing. Spread on an easy box mix cupcake and you've got yourself a quick delicious sweet treat. Try raspberry jam with chocolate cupcakes or peach jam with betty crocker vanilla, your choices are endless...

Strawberry Jam Butter cream

1 cup unsalted butter, room temperature
5-6 cups powdered sugar
1/2 cup Strawberry jam (the really smooth kind)
red food coloring (enough to make it a pretty pink color)

Place butter and jam in a mixing bowl or an electric mixer fitted with a paddle attachment and cream until well incorporated, about 2 minutes.
Add powdered sugar, one cup at a time, until you reach desired consistency. If frosting gets too thick you can add a little milk to thin it out. Put on your favorite cupcake.

Valentine Cookie Pops

Here is a great idea from Pillsbury for those of you who want a quick fun idea for cookies to give to kids. To check out the link click here

INGREDIENTS

1	package (18 oz) Pillsbury® Ready To Bake!™ refrigerated sugar cookies
20	flat wooden sticks with round ends
1 1/4	cups vanilla creamy ready-to-spread frosting (from 1-lb container)
	Assorted small candies, or candy decors or nonpareils, if desired
10	yards red curling ribbon

DIRECTIONS

1.	Heat oven to 350°F. On ungreased cookie sheets, place cookie dough pieces 2 inches apart. Into side of each piece of dough, insert wooden stick 1 inch, overlapping wooden sticks as necessary.
2.	Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.
3.	Spread frosting on one side of each cookie; decorate with candies. Tie 18 inches of red ribbon into bow around each stick next to cookie.

Sweet Potatoes

Here's a sweet idea.

Sweet potatoes are a wonderful side dish and very nutritious. I like them baked with a little salt and pepper. You may add butter, brown sugar, marshmallows, nutmeg, cinnamon etc. Bake at 400° until tender, time depends on the size of the potato an hour or more usually. Make sure to place on a pan because the sugars will drip and burn on the bottom of the oven. You can use the microwave. They are also great boiled use like an Idaho potato.

Generally at the produce department sweet potatoes are the cream colored ones and yams are orange, however both are called sweet potatoes frequently. My favorite are the yams, but both are delicious.

Submitted by: Karen Tucker

Valentine I-Pod

This was such a cute Valentines gift Idea for kids I couldn't resist passing it on. It is a great idea for the older kids that need a little more "grown up" idea for their friends.


CRAFT MATERIALS:

Tape
2 (14-inch) pieces of string
2 mini peanut butter cups
1 (1-ounce) box of conversation hearts
2 (4-inch) circles of aluminum foil
4- by 7-inch strip of pink paper
Glue stick
Sheet of white printer paper or for printable scroll wheel and playlist ( click here)


1. Tape each end of a piece of string to a peanut butter cup. Tie on the other piece of string as shown, then tape the loose end to the candy box.

2. Wrap each peanut butter cup in a circle of aluminum foil.

3. Wrap the pink paper strip around the candy box and secure it with a glue stick.

4. Cut paper shapes and write text for the scroll wheel and playlist
and use a glue stick to attach them to the box. Write a valentine message on the back of the box.

Italian Bread Bowls

Italian Bread Bowls

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups)
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Submitted By: Nanette Hill

Split Pea Soup

Split Pea Soup

1 (16 oz) bag split peas
1 medium carrot (diced)
1/2 large onion (diced)
1 medium potato (diced)
1/2 meaty ham bone or 1 1/2 cups diced ham
1 bay leaf
salt and pepper

Place all ingredients into a large stew pot. Cover ingredients with water about 2 inches above the top of the ingredients. Bring to a boil. Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.

Submitted by: Nanette Hill

Soup Kitchen's Beef and Barley Soup

Soup Kitchen's Beef and Barley Soup

1/2 lb ground beef (cooked and drained)
1 cup diced onion
1 cup diced carrrots
1/2 cup minced celery
1/2 tsp garlic powder
1/4 tsp pepper
1/2 TBS worchestershire sauce
1 1/2 TBS brown sugar
8 cups beef stock
1 (16 oz) can diced tomatoes or tomato puree
1 cup barley


Brown ground beef, drain.
Saute vegetables with seasonings.
Add remaining ingredients
Simmer until done.

Submitted by: Nanette Hill

Cream Cheese Chicken Soup

Cream Cheese Chicken Soup

1/2 Med onion chopped
1 Tbl butter
4 Cups Chicken Broth
3 large potatoes cubed
4oz softened cream cheese
1 Cup Cheddar Cheese
4 sliced carrots
2 cups cooked cubed chicken

1 Cup Milk
4 Tbl Flour
Mixed until smooth
Salt and pepper to taste

Sauté onion in butter add potatoes and carrots
Add Broth
Boil under veggies are tender
Then add Chicken and Milk/flour mixture until thickened
Then add Cream Cheese and 1 Cup Cheddar Cheese

Submitted By: Nanette Hill

White Chicken Chili

White Chicken Chili

Melt 1/2 cube butter
Whisk in 1/4 C. flour

Cook till light brown color.

Gradually add: 2 C. half & half

Add: 3/4 c. chix broth
Stir constantly and simmer till thickened.

Add:
1 t. chili pwd.
1 t. cumin
1/2 t. pepper
1/2 t. salt

Then add:

2 chix breasts, cooked & diced
2 (4 oz.) can diced green chilies
2 can navy beans (white)
1 1/2 c. monterey jack cheese

Simmer for ten minutes.

Personal preference:
I like to cook it on low in the crockpot for 4 hours and I add garlic to mine.

Submitted by: Nanette Hill

Tortilla Soup

Tortilla Soup

4 Large Chicken Breast
1 clove garlic
1 onion diced (optional due to the onion in the salsa)
2 Tbl butter
2 14oz can chicken broth
1 packet chicken gravy packet
1 14oz ca petite diced tomatoes
1 Cup fresh salsa
1 TBS Cumim
1 tsp salt

Cook in Crock pot on LOW for 7-8 hrs
(cube chicken and serve)
Serve with Tortilla Chips, sour Cream, cheese

Submitted By: Nanette Hill

Clam Chowder

Clam Chowder

This Recipe is for about 6 people

Potatoes - 1 fist sized per person
Onion, Celery, clam juice, canned clams, Half & Half, canned milk, seasonings.

In large stock pot:
Saute' 1/2 cup diced Onion &
1 cup diced Celery in 1 Tblsp butter.
Add:
Cut 6 potatoes into 1/2 inch cubes and boil (in clam juice til tender)
1 bottle of Clam Juice & juice from canned clams
1 Tblsp. Chicken bullion granules
1- 2 Tbl Clam base

1 1/2 tsp of any of the following Seasonings:
Lemon Herb Seasoning
Old Bay Seafood Seasoning

Add:
2 cans Evaporated Milk
1 Pint Half & Half
Thicken with Corn Starch
(Or you can make a roux and use that as your thickener)
(Using a roux base does make the CC even creamier)

-2-3 Cans of Clams
( use a combination of minced and chopped)


*Adjustments can be made for how thick & creamy or clammy you like it.

Submitted by: Nanette Hill

Italian Tomato Soup

It is a great twist on tomato soup.

This is really good with toasted cheese bread!

Italian Tomato Soup

1 can evaporated milk

1 can of Italian stewed tomatoes (chopped and don’t drain)

1 15 ½ oz. can of tomato sauce

¼ tsp. of basil

Salt and pepper to taste

Combine and bring to low boil.

Submitted by: Sarah Smyth

Southwestern Bean Soup With Cornmeal Dumplings

Southwestern Bean Soup With Cornmeal Dumplings

Soup:

15 ½ oz. can pinto beans (or red kidney beans)- drained

15 ½ oz. can black beans or Great Northern beans – drained

(I use dry pinto beans and cook them till soft, and

substitute for the canned beans)

3 cups water

14 ½ oz can Mexican-style stewed tomatoes

(I use a pint of salsa instead of the tomatoes and chilies)

*opt – 4 oz. can of chopped green chilies

1 can of corn

1 cup of sliced carrots

1 cup chopped onions

2 TB instant beef, chicken, or vegetable bouillon granules

1-2 tsp. chili powder

2 cloves garlic, minced

Combine the ingredients in a slow cooker and

cover and cook for 10-12 hours on low or 4-5 on high.

I’ve done it on the stove top too. Just bring to a boil and

Simmer for up to an hour to let the flavors blend.

When soup is done mix up the dumpling recipe.

Cornmeal Dumplings:

(I usually double the dumpling recipe – my kids like them)

Mix –

1/3 cup flour

¼ cup cornmeal

1 tsp. baking powder

Dash of salt

Dash of pepper

Combine in separate bowl -

1 egg white, beaten

(I use the whole egg)

2 TB milk

1 TB oil

Then mix the dry ingredients with the wet stirring with a fork

until just combined. If in a slow cooker, turn on high. Drop dumpling

mixture by rounded teaspoonfuls to make 8 mounds atop the soup.

Cover and cook for 30 minutes in the slow cooker (10-15 minutes if on

stove top). Don’t lift the cover till done!

Submitted by: Sarah Smyth

White Chicken Chili

I have one for chili that I love, that is sort of like a soup...

White Chicken Chili

3 (15 oz) cans white beans drained
2 1/2 cups or more chopped cooked chicken
1 cup chopped onion
1 1/2 cup chopped red pepper
2 jalapeno peppers (or canned green)
2 cloves Garlic minced
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon oregano
3 1/2 cups chicken broth (2 cans)

Mix everything in your slow cooker and cook on low. One hour before serving add 2 tablespoons cornstarch and 2 tablespoons water. Later stir in 1/2 cup sour cream and simmer 15 minutes. Serve with chips and monterrey jack cheese.

Submitted by: Carrie Howard

Cream of Tomato and Basil Soup

I found this recipe in the Idaho State Journal and really enjoy it. I don't blend it because I like the bits of tomatoes, after cooking so long they are very small and tasty.

Cream of Tomato and Basil Soup

1 Tbsp butter
2 C Chicken broth
15 oz Diced tomatoes
11 oz tomato puree
1/2 C Plain mashed potatoes
1 C Half and half
3 Tbsp Fresh basil, chopped
Salt and Pepper to taste

Combine butter, broth and tomatoes, simmer until reduced by half.
Decrease heat, add tomato puree, potatoes and half and half.
Blend the mixture until smooth in food processor or blender.
Stir in basil and season to taste.

Submitted by: Karen Tucker

Potato Soup

Potato Soup—Jenn

6 T. butter

6 T. flour

4 c. milk

2 c. potatoes, cubed

1 lg. Onion, chopped

1 ½ t. salt

1/8 t. pepper

6 slices bacon, cooked and crumbled

1 can corn, drained

Place potatoes in saucepan with enough water to cover, cook until just tender. In a large saucepan, melt butter, sauté onion until translucent. Add flour and stir until smooth and bubbly. Slowly add 2 c. milk and stir until smooth. Add remaining milk, seasonings, bacon, corn and drained potatoes.

Submitted by: Jennifer Barlow

Taco Soup

Here is another version of Taco soup from Jenn Barlow

Taco Soup-Jenn

1 lb. Hamburger, browned

1 med. onion, chopped and cooked

1 large can chopped tomatoes

1 can Kidney beans

1 can Corn

1 can Pinto Beans

1 can Ranch Style Beans

1 pkg. Dry Ranch Mix

½ pkg. Dry taco seasoning mix

Do not discard juice of all cans—add it! Combine all ingredients, bring to a boil…simmer 20 minutes. Serve with cheese, fritos and a dollop of sour cream.

Submitted By: Jennifer Barlow

Taco Soup

What recipe blog would be complete without Taco Soup? Here is the Go-To soup for super quick, super easy and super delicious. Another great thing about this recipe is that it is easy to modify. Sometimes we make it with chicken, sometimes we throw in olives or green peppers or even a can of green chili's, and we almost always add an extra can of beans.

Taco Soup

1 pound ground beef
1 medium onion (chopped)
1 16 oz can whole kernel corn
1 16 oz can kidney beans
1 28 oz can diced tomatoes
1 8 oz can tomato sauce
1 pkg taco seasoning

Brown ground beef and onion until brown. Drain. Add remaining ingredients and simmer for about 20-30 minutes. Serve topped with shredded cheddar cheese, sour cream and corn chips.

Submitted by: Nanette Hill

Broccoli Cheese Soup

If you are looking for a delicious broccoli soup that doesn't require processed cheese then this is the one for you. It is creamy, yummy and uses the real stuff.

Broccoli Cheese Soup

1 Can (family size) Cream of Chicken Soup

3 TBS Grated Onion

2 TBS Butter

2 Cups Shredded Chedder Cheese

3 Cups Milk

2 1/2 cups Broccoli Florets, steamed until tender

In large pot saute onion in butter. Over Low heat add can of soup (undiluted) to pot and stir. Add cheese and stir until thouroughly melted. Add milk and whisk until smooth. Add broccoli and stir. Simmer until bubbly.

submitted by: Nanette Hill