Monday, December 15, 2008

Overnight Pull Aparts

This is a great and easy recipe for Christmas morning

Overnight Pull Aparts

12 to 16 frozen white roll dough (still frozen, I use 16)

1 (3.4 oz.) package vanilla instant pudding

¼ cup sugar

¼ cup dried cranberries

1 orange ring, grated

½ cup butter or margarine, melted

Frosting (recipe below)

Sprinkle cranberries in the bottom of a greased bundt pan. Arrange rolls evenly in pan. Mix sugar and dry pudding together and sprinkle over rolls. Combine orange rind with melted butter and spoon over rolls. Cover pan with sprayed plastic wrap. Place pan in cold oven overnight (8 to 10 hours). Remove rolls from oven. Preheat oven to 350 degrees. Remove plastic wrap from pan and bake for 25 min. Immediately invert pan onto a serving platter. Cool slightly and drizzle with frosting.


Frosting



1 cup powdered sugar

1 tablespoon melted butter

2 tablespoons fresh orange juice


To make the same thing in a cinnamon version you can use:

¾ chopped nuts in place of the cranberries

4 oz package of butterscotch pudding in place of vanilla pudding and sugar

½ cup packed brown sugar and 2 teaspoons cinnamon in place of the orange rind

Then you don’t even need the frosting, but if you really want it use milk in place of the orange juice.)


Submitted by: Nanette Hill

Christmas Morning Breakfast Cookies

Christmas Morning Breakfast Cookies


5 cubes butter
2 ½ cups brown sugar
2 ½ cups white sugar
3 cups oats
3 cups bran flakes
1 ½ cup raisins
1 ½ cup coconut
1 ½ cup dates
1 ½ cup sunflower nuts
1 ½ cup walnuts
6 ½ cup flour
7 eggs
3 tsp vanilla
1 ½ tsp. salt
1 ½ tsp. baking powder
1 ½ tsp. baking soda


Cream butter, sugar and eggs together in large bowl. Add rest of ingredients and mix together. Bake at 375 for 17 min. Use a ½ cup for each cookie. Makes a lot.

Submitted by: Laurie Hyde

Holiday layered delight

Holiday layered delight


Crust:

1 cup chopped pecans
1 cup flour
1 stick melted butter


Mix and pat in bottom of 8x11 inch pan. Bake at 350 for 10-12 min. Cool.


Filling:

9 oz. carton cool whip
8 oz. pkg. cream cheese
1 cup powdered sugar


Whip and spread on crust.

Mix one 6 oz. pkg. chocolate instant pudding and 3 cups milk. Spread on top of cream mixture. Chill. If desired, serve topped with spoonful of whipped cream and sprinkle with nuts.


Submitted by: Laurie Hyde


Note* substituting pistachio or lemon pudding is also very yummy

Ginger snaps

Ginger snaps


¾ cup butter
¾ cup shortening
2 cups sugar
2 eggs
½ cup molasses
4 cups flour
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. cloves
2 tsp. ginger


Cream shortening, butter, and sugar. Add eggs, molasses, and dry ingredients. Roll into 1 inch balls in sugar. Smash down gently with bottom of a cup. Bake at 375 for 8-10 min.

Submitted by: Laurie Hyde

Quick Carmel Popcorn

Quick Carmel Popcorn


½ cup of popcorn kernels
1 cup brown sugar
½ cup
butter
¼ cup corn syrup

½ tsp. salt
½ tsp baking soda


Pop the kernels in an air popper and place in a brown paper grocery bag.
Bring sugar, butter, corn syrup and salt to boil for 5 min. Remove from heat and add soda stirring rapidly. Once mixture is foaming pour over air popped popcorn in bag and shake. Fold over end of bag and place in the microwave for 1 minute, take out and shake. Place back in microwave for 40 sec. shake. Spread out on cookie sheet and cool for 10-15 min.


Submitted by: Laurie Hyde

No Egg Buttermilk Cake

No Egg Buttermilk Cake

2 cups sugar
½ cup shortening
2 cup buttermilk
3 cup flour
2 tsp. soda
1 tsp. salt
1 tsp. allspice
1 tsp. cinnamon
1 tsp. nutmeg
1 cup chopped walnuts or pecans (optional)
1 cup raisins (optional)

Grease and flour pans. Cream sugar and shortening then add all other ingredients. Bake at 325 for 1 hour. 2 reg. sized bread loaves.


Submitted by: Laurie Hyde

Chinese Noodle Cookies

Chinese Noodle Cookies

3 cups chocolate chips
3 cups butterscotch chips
1/2 cup crunchy peanut butter
1 teaspoon vanilla


1 cup peanuts
2 1/2 cups crisp chow mein noodles

1. Place the chocolate and butterscotch chips in a medium saucepan over low heat, stirring constantly until melted.

2. Take the mixture off the stove. Mix in the peanut butter and vanilla.
3. Gently stir in the peanuts and noodles.
4. Using a tablespoon, scoop heaping-tablespoon-sized chunks of the mixture onto sheets of foil. Freeze until solid.
Makes about 2 dozen.


Submitted by: Laurie Hyde

Soft Sugar Cookies

Soft Sugar Cookies

2 cups sugar
2 sticks margarine
2 eggs
7 cups flour
1 tsp. salt


4 tsp. baking powder
2 tsp. baking soda
2 tsp. vanilla
1 cup milk


Cream sugar, margarine, and eggs till fluffy. Mix dry ingredients together in separate bowl and add to creamed mixture alternating with milk. Add vanilla, blend thoroughly. Chill (about 4 hours) roll out ¼ inch thick. Use cookie cutters and place on greased cookie sheet, leaving about 2 inches between cookies. Bake at 375 for 5-10 min. until lightly browned. Cool and top with Cream cheese frosting.

Cream Cheese Frosting

3 oz. cream cheese
¼ cup butter
1 tsp. vanilla
2-2 ½ cups powder sugar

Set cream cheese and butter on the counter to soften (do not microwave). Then use hand beaters to mix until smooth.


Submitted by: Laurie Hyde

The Best Chocolate Peanut Butter Chip Cookies

The Best Chocolate Peanut Butter Chip Cookies


2 ½ cups all-purpose flour
¾ cup cocoa
1 tsp baking soda
1 cup sugar
1 cup brown sugar


1 cup butter
2 eggs
2 tsp vanilla
Reese's Peanut Butter chips


Combine butter and sugars until fluffy add eggs and vanilla. Add Flour mixture. Mix will be thick but slightly sticky. Bake at 350 on an ungreased pan for 8 min. They will not look done until completely cooled.


Submitted by Laurie Hyde

Molasses Cookies

Mix:

1/2 tsp salt
3/4 cup oil
1 cup sugar
1/4 cup molasses
1 egg

Add:

2 tsp baking soda
2 cups flour
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp cinnamin

Chill 10 minutes.
Roll into balls, roll in sugar and place on baking sheet. Mash down a little and bake at 350 degrees for 8 minutes.

recipe by: Isabel Hopkins
submitted by Morgan Johnson

Friday, November 28, 2008

Delicious Yam Casserole

Delicious Yam Casserole

4 cups cooked mashed yams
1/2 cup sugar
1/2 cup butter
1 TBS vanilla
1/3 cup heavy cream
2 well-beaten eggs

Mix and place in a greased 9x13 baking dish.

Topping

1/3 cup melted butter
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans

Mix together and crumble on top of first mixture.
Bake 25 minutes at 350 degrees.


submitted by: Nanette Hill

Friday, November 14, 2008

Frozen Raspberry Salad

This is the recipe that everyone raved about at the ward camp out and the relief society picnic. A salad so delicious that it is practically a desert!

Frozen Raspberry Salad

1 (3 oz) box vanilla pudding
1 (12 oz) container cool whip
1 large container vanilla yogurt
1 bag (about 3-4 cups) frozen raspberries

Mix pudding mix with the yogurt & add coolwhip. Put in fridge until thick. Right before serving add raspberries.


Submitted by: Morgan Johnson

Cranberry Raspberry Sauce

A couple of years ago I found this recipe at my mother in laws house in a Best of Betty Crocker Cookbook. Not being a cranberry fan, I was a bit skeptical of the outcome but thought I'd give it a try. Now we use this sauce for every family gathering. It is absolutely fantastic!


Cranberry Raspberry Sauce

10 oz pkg frozen raspberries
(thaw, drain & keep liquid)

set aside

In sauce pan mix together

1/3 cup brown sugar
1TBS corn starch
1/4 tsp ground allspice

add

raspberry liquid
1/2 cup orange juice
2 cups fresh cranberries

cook on medium at low boil for 2 minutes.

Take off heat and mash lightly with potato masher to break up cranberries.

add

raspberries
1/2 cup crushed pecans

cool 5 minutes and serve

Can be made ahead of time and stored up to a week in refrigerator in airtight container.


Submitted by: Nanette Hill

Monday, November 3, 2008

Yam and Apple Dish

Yam and Apple Dish (I usually double it for big family gatherings)

1 ½ C. Brown Sugar

1 ½ tsp. salt

¼ tsp. ginger

3 med. Yams – cooked (you can just boil them like potatoes),

peeled, sliced ½ in. thick

2 Apples – peeled and sliced

Layer all three ingredients (Yams, apples, and brown sugar mixture)

two times and dot with 3 TB of butter. Bake for 30 min. at 350 degrees.


Submitted by: Sarah Smyth

Pumpkin Cream Cheese Roll

Pumpkin Cream Cheese Roll

Sheet cake:

3 eggs beaten

1 C. sugar (add gradually)

1 C. pumpkin

1 C. flour

1 tsp. lemon juice

1 tsp. baking pwdr.

1 tsp. ginger

½ tsp. nutmeg

½ tsp. salt

1-2 tsp. cinnamon

Mix eggs and sugar well. Add the rest of the ingredients.

Pour in a greased and floured cookie sheet. Sprinkle with

chopped nuts (opt.) Bake 375 degrees for 15 min. Cool.

Filling:

1 C. powdered sugar

8 oz. pkg. of cream cheese

4 TB butter or marg.

½ tsp. vanilla

Cream together, spread on cooled cake. Loosen edges from

pan and roll. Chill in the refrigerator before cutting

Submitted By: Sarah Smyth

Pumpkin Roll

PUMPKIN ROLL


¾ c Flour
1 tsp Baking pwd
2 tsp Cinnamon
1 tsp Ginger
3 Eggs
1 c Sugar
2/3 c Pumpkin
1 tsp Lemon juice


Beat eggs, sugar, lemon juice and pumpkin together. Add dry ingredients and mix.
Spray baking sheet then line with parchment or waxed paper, spray it also.
Pour batter on baking sheet. Sprinkle with nuts, if desired. Bake at 375° for 15 minutes.
While baking prepare a woven, not terry, dish cloth by sprinkle generously with powdered sugar.
Remove cake from oven and immediately turn out on dish cloth; roll up and allow to cool on cooling rack. When cool unroll and spread on the filling (recipe follows), re-roll and serve.

FILLING
1 c Powdered sugar
8 oz Cream cheese, softened
4 Tbsp Butter or margarine
½ tsp Vanilla

Beat filling ingredients together until smooth, spread on cake.


Submitted by: Karen Tucker

Pork Meat Pie

PORK MEAT PIE (for breakfast, not dessert)


1 lb Ground pork
2 c Potatoes, mashed
1 Onion, minced
¾ tsp Cloves
¾ tsp Allspice
1½ Tbsp Cinnamon
1 Tbsp Salt
1½ c Water, boiling

Pie crust for 2 double crust pies
Cranberries

Pour water over pork, add onions and boil until the meat is cooked, stirring occasionally.
Add potatoes and spices.
Pour into the pie crust, top and cut steam vents; bake at 400° for 45minutes, until golden brown.
Serve hot with your favorite style of cranberries on top.


Submitted by: Karen Tucker

Wednesday, October 22, 2008

Nine-Grain Pumpkin Pecan Waffles

This recipe comes from the Yardley Bed and Breakfast in Manti, Utah. After staying there for a wedding last year, we finally worked up the courage to ask for this recipe as we were preparing to leave..."Oh Sure, It's on our website." SCORE! We often substitute the nuts for mini chocolate chips.

Nine-Grain Pumpkin Pecan Waffles

Separate 3 eggs

Blend in blender:

  • 1 1/2 cups buttermilk
  • 1/4 cup oil
  • 3 egg yolks
  • 1/4 cup cooked pumpkin

Mix together:

  • 1 1/2 cups of flour mix*
  • 1 Tbsp baking powder
  • 1/2 tsp soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves

Beat the 3 egg whites to soft peaks (do not over beat - should slide out of the bowl, instead of stiff peaks) and fold them into the above mixture. Pour onto hot, greased waffle iron and sprinkle with raw chopped pecans.

* if you have a flour mill, grind 1 cup white or red wheat + 1/2 cup of nine-grain cereal. Then measure out 1 1/2 cup of this mix. If you don't have a mill, use 1 cup whole wheat flour and blend in 1/2 cup of rolled 9-grain mix, which you can purchase at your local health food store.


Submitted by: Nanette Hill

Sunday, October 19, 2008

Southwestern Cheese & Summer Squash Soup

Southwestern Cheese & Summer Squash Soup

1 Tbsp Olive oil
1 Medium onion, chopped
5 Cloves garlic, minced
3/4 tsp Oregano
1 tsp Cumin
1/2 tsp Chili powder
32 oz Chicken broth
4 Medium summer squash, cubed
1 Bell pepper, diced
1 C Corn
14 oz can Tomatoes
4 oz can Green chili peppers
4 oz Monterey Jack cheese, shredded
3 oz Cheddar cheese, shredded
4 oz Cream cheese, cubed
Salt and pepper to taste
1/4 c Cilantro, chopped

In a large pot heat olive oil and sauté onion, garlic and bell pepper until tender. Add squash and corn and cook an additional minute.

Add oregano, cumin, chili powder, broth, tomatoes, and chili peppers, bring to a boil; reduce heat and simmer, covered, for 10 minutes or until squash is tender. Reduce heat to low and stir in cheeses. Stir until cheese is melted. Season with salt and pepper. Sprinkle in cilantro.

You may also add pasta or pearl barley; remember to adjust the cooking time for them, adding the squash later so it would not be overcooked. Also cooked chicken chunks would be good.

When I made it during the summer I used eveything fresh from the garden instead of the canned items.

Submitted by: Karen Tucker

Wednesday, October 15, 2008

Pumpkin Sheet Cake

Pumpkin Sheet Cake

2 cups pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamin
1/2 tsp salt

Frosting

1 pkg (3 oz) cream cheese, softened
5 TBS butter or margarine, softened
1 tsp vanilla
1 3/4 cups powdered sugar
3 to 4 tsp milk
chopped nuts (optional)

In mixing bowl, beat pumpkin, sugar, and oil. Add eggs; mix well. Combine flour, baking soda, cinnamin and salt; add to pumpkin mixture and beat until well blended. Pour into greased sheet cake pan. Bake at 350 degrees fro 25 to 30 minutes or until cake tests done. (Do not overbake) Cool. For frosting, beat cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with chopped nuts. (optional)

submitted by: Nanette Hill



Zucchini Chocolate Chip Muffins

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Monday, October 13, 2008

Chocolate Zucchini Cookies

This is one of our families favorite cookies. My kids call these Chocolate Zucchini Muffin Tops because they are so soft and taste like a muffin in a cookie form.

Chocolate Zucchini Cookies

1/2 cup margarine
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups grated zucchini
1 cup chocolate chips (optional)

Preheat oven to 350 degrees. Grease cookie sheets. In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually stir into the creamed mixture. Fold in the grated zucchini. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Makes approximately 3 dozen cookies.

submitted by: Nanette Hill

Welcome Back!

Welcome back Ladies! We are excited to be back and ready to collect and share recipes again. To finish up this month we are asking for your favorite Squash recipes. I know many of us have plenty of Zucchini and are looking for ways to get it used up. I think we would do well to throw some pumpkin recipes in as well if you have some to share. So get me some recipes and I will get them posted so we can start warming up our kitchens!

Friday, June 6, 2008

Most Requested Recipes!

This is the main dish recipe from our last Quarterly Enrichment Activity

Crock Pot Cream Cheese Chicken
3 chicken breasts
1 packet Good seasons Italian dressing (or ¾ cup Italian dressing and omit the ½ cup water)
½ cup water
1 stick butter
1 can cream of chicken soup
1 packet cream cheese

Put the chicken, Italian dressing and and butter in crock pot. Cook on low for 4 hours. Mix cream of chicken soup and cream cheese in separate bowl. You may need to microwave it for 30 seconds so that is smooth and creamy. After chicken is fully cooked, stir in crm cheese/soup mixture with the chicken. Keep on very low heat, as it can scald. Serve over rice or noodles.


This is the "Hawaiian" Chicken that the Tatom's made for our ward Hawaiian Christmas party

Teriyaki Chicken
1 package (4 pieces) chicken thighs, skinned
¾ cup soy sauce
¾ cup water
¾ cup sugar (or more if needed)
1 green onion stalk, chopped
1 thumb size piece of ginger root , chopped
2 – 3 cloves garlic, pressed

Mix water and soy sauce in a bowl. Add sugar and stir until dissolved. You may need to add more sugar – the soy sauce and water need to taste sweet, not salty. Add the onion, ginger and garlic. For best results, marinate the chicken in the sauce for at least 6 hours – best overnight. Put in a pot and bring to a boil. Boil for 30 minutes. Serve with rice.


Some of you wanted the recipe that Angela Salce talked about in her RS lesson a couple of months back.

Chicken Broccoli Casserole
4 – 5 chicken breasts, shredded
2 cans cream of chicken soup
1 cup mayo
1 pkg frozen broccoli
1 cup shredded cheese
2 cups stuffing mix

Combine soup and mayo. Defrost broccoli. Combine together in a 9x13 pan. Sprinkle the cheese on top, then sprinkle the stuffing on top of the cheese. Bake at 350 for 30 –45 minutes – until the mixture bubbles under the stuffing.

Sunday, May 11, 2008

Vegetarian Dishes for the Month of May!

Pasta Primavera - Carin Tatom
Pasta noodles of choice
1 can mushroom soup
½ package of frozen broccoli/cauliflower/carrots (or use fresh veggies)
1 Red bell pepper (optional)
1/3 cup skim milk
¼ tsp basil
¼ tsp garlic powder
1/8 tsp black pepper
In large sauce pan, combine soup, milk and seasonings. On a medium heat, stir until smooth and bring to low boil. Add vegetables to the sauce and simmer on medium-low for 15 – 20 minutes. Pour over cooked noodles and serve.

Vegetable Medley Casserole - Karen Tucker
4 C Zucchini, shredded
8oz stuffing mix
½ C Onion, chopped
1 cube Margarine, melted
1 C Carrots, shredded
1 C Cheese, grated
1 Can cream soup
1 C Sour cream
2 C Chicken, cooked, diced
Cook zucchini, onion and carrots in salted water for 2 minutes; drain and set aside.
Combine soup and sour cream; fold in vegetables and chicken.
Combine margarine and stuffing.
Put vegetable mixture in baking pan, sprinkle with cheese and cover with stuffing. Bake 325° for 30 minutes.

Pasta shells with cheese - Karen Tucker
1 box Jumbo pasta shells
3 Eggs
32oz Cottage cheese
¾ tsp Oregano
16oz Mozzarella cheese, grated
½ tsp Salt
¾ C Parmesan cheese, grated
Pepper
Cook shells ½ the recommended time until just limp; drain and cool.
Combine cheeses, eggs, and spices.
Fill each shell with about 2 Tbsp cheese mixture.
Arrange shells in baking dish and cover with favorite spaghetti sauce. Bake 350° for 30 minutes.

Spicy Bean and Tomato Soup (courtesy of Food Network) - Carin Tatom
3 TB olive oil
2 carrots, chopped
1 small onion, chopped
I clove garlic, minced
1 jar (26 oz) marinara sauce
2 (14 oz) cans chicken broth
1 (15 oz) can white beans
½ tsp red pepper flakes (or 4 drops Tabasco)
½ cup small pasta of choice
½ tsp salt
½ tsp pepper
Warm the olive oil in a large soup pot med-high. Add the carrots, onion, and garlic and sauté until soft (2 min). Add the jar of marinara, chicken broth, white beans, red pepper flakes, pasta, salt and pepper. Simmer 10 min.

Friday, April 4, 2008

April Bread Recipe's!

Banana Bread - Jodi Schwartz
1/2 cup margarine or butter
1 c sugar
3 mashed, very ripe bananas
1 tsp vanilla
2 eggs
2 c flour
1 tsp baking soda
1 tsp salt
Chopped walnuts, if desired
Combine butter, sugar, bananas, vanilla and eggs. Add dry ingredients. Fold in chopped nuts. Bake in greased bread pan at 350 degrees for 45min-1hour. Decrease temp to 325 degrees if using glass bread pans.

Whole Wheat Bread- Karen Tucker *Just a quick note, I buy the gluten flour in the bulk section at WinCo; easy to find and inexpensive. It makes all the difference when using whole wheat flour. I also use white wheat.*
2 Tbsp Yeast
1 tsp Salt
1 ¾ C Warm water
1 Eggs
1/3 C Honey
¼ C Gluten flour
¼ C Oil
6-7 C Whole wheat flour
Combine yeast, water and honey and let stand until foamy.
Add oil, salt, egg and 3 cups of flour. Mix together until combined. Knead in remaining flour until dough forms a smooth ball that is slightly sticky to the touch.
Place dough in large, greased bowl. Cover and let rise until double.
Divide into two pieces and shape into loaves. Let rise until double.
Bake 400°F for 25 minutes.

Whole Wheat Pancakes - Karen Tucker
In Blender combine
1 C Wheat kernels
1 C Milk
Blend on high for 3 minutes, and then add:
½ C Milk
Blend another 2 minutes, and then add:
1 Egg
½ C Oil
2 tsp Sugar
1 tsp Salt
3 tsp Baking powder
Blend slightly.
Cook on a hot griddle and enjoy.
Try this yummy syrup recipe.
Dutch Honey
1 C Cream
1 C Brown sugar
1 C Corn syrup
½ tsp Maple flavor
Combine ingredients and heat just to dissolve the sugar, do not boil the cream will curdle.

Bread Sticks - Karen Tucker
1 Tbsp Yeast
3 Tbsp Gluten flour
1 ½ C warm Water
3 C Whole Wheat Flour
2 Tbsp sugar
¼ C Margarine
½ tsp Salt
Combine yeast, water and sugar, let stand until foamy. Add salt and half the flour. Knead in remaining flour to make soft dough.
Let rise until double in size.
Shape into sticks, brush with margarine. Sprinkle with desired topping, i.e. parmesan cheese, Salad Elegance, etc. Let rise.Bake 375° F for 12 minutes.

Whole Wheat Bread--Jenn Barlow
5 c. warm water
3 T. Yeast (heaping)
1 c. Sugar
1 c. Veg. oil
1/2 c. Vital Wheat Gluten (heaping)
1 1/2 T. Salt
Mix together ingredients. Add 7 C. Whole Wheat Flour and Knead to incorporate. Add about 3 C. more Whole Wheat Flour and Knead. Place into 4 greased loaf pans and let rise 30 minutes. Bake 30 minutes at 350 degrees.

Waffles--Jenn Barlow (sorry, I know it doesn't quite match, but so good!)
2 Eggs, separated
1 3/4 c. milk
1/4 c. veg oil
1 3/4 c. flour
2 T. sugar
4 t. baking powder
1 t. salt
Beat egg yolks, stir in milk and oil. Add dry ingreds. and stir into liquid until large lumps disappear. Beat whites until stiff and gently fold into batter. cook in waffle iron and enjoy!

Zucchini Bread - Jenn Barlow
3eggs, well-beaten
1 c. oil
2 c. sugar
2. grated zucchini
3 t. vanilla
3 c. flour
1 t. salt
1 t. baking soda
3 t. cinnamon
1/2 t. baking powder to well-beaten eggs, add oil, sugar, zucchini, and vanilla. Beat well. Add dry ingreds. pour into 2 greased loaf pans. Bake at 325 for 1 hour or until done.

Best Ever Banana Bread--Jenn Barlow
1 3/4 c. flour
1 1/2 c. sugar
1 t. baking soda
1/2 t. salt
2 eggs
2 large ripe bananas
1/4 c. oil
1/4 c. + 1 T. buttermilk
1 t. vanilla
1 c. walnuts (opt)
Mix together, bake at 350 for 1 hour.

Butterscotch Pull-Aparts--Jenn Barlow (Rhodes Rolls Website)
24 Rhodes Dinner Rolls, thawed but still cold
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup brown sugar
1/2 cup butter or margarine
Thaw rolls until soft (about 2 hours at room temperature). Spray bundt pan. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan. Sprinkle remaining pudding mix over the top . Combine brown sugar andbutter. Heat together until butter is melted and a syrup is formed.(microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap.
Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

Rhodes Monkey Bread--Jenn Barlow (Rhodes Rolls Website)
12 Rhodes Cinnamon Rolls, thawed
1/3 cup butter, melted
3/4 cup sugar
1/2 cup chopped pecans
1/2 cup caramel ice cream topping
Place cinnamon rolls in refrigerator overnight to thaw. Reserve frosting for another use and cut rolls into quarters. Dip each roll piece into butter and roll in sugar. Place in a sprayed bundt pan. Sprinkle with pecans. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until double in size*. Remove wrap and bake at 350°F 35-40 minutes. Cool 1 minute and invert onto serving platter.

Cinnamon Knots--Jenn Barlow (Rhodes Rolls Website)
12 Rhodes Texas Rolls, thawed but still cold
1 teaspoon cinnamon
1/2 cup sugar
1/4 cup butter, melted
Icing:
1 cup powdered sugar
1 tablespoon butter, melted
2-3 tablespoons milk
1 teaspoon vanilla
Mix cinnamon with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then cinnamon/sugar mixture. Place in a sprayed muffin tin. Cover with sprayed plastic wrap and let double in size. Remove wrap. Bake at 350°F 15-20 minutes or until golden brown. Remove from pan and place on a cooling rack. Brush with icing while still warm. (I don't use the icing, I just do the cinnamon/sugar mixture, still yummy)

Caramel Pecan Knots--Jenn Barlow (Rhodes Rolls Website)
8 Rhodes Texas Rolls, thawed but still cold
3/4 cup pecan pieces
1/2 cup brown sugar
3/4 cup heavy cream
1/2 teaspoon cinnamon
1/4 cup sugar
Roll each roll into a 10-inch rope and tie in a knot. Set aside and cover with sprayed plastic wrap. Spread pecans over the bottom of a sprayed 10-inch round baking pan. Sprinkle brown sugar evenly over pecans. Carefully pour cream over sugar and pecans. Mix cinnamon and sugar in a shallow bowl. Remove wrap from rolls and dip each one into cinnamon and sugar mixture. Place in sprayed 10-inch round baking pan, putting one in center and 7 around the outside. Cover with the sprayed plastic wrap again and let rise until double. Remove wrap and bake at 350°F 30-35 minutes. Remove from oven and invert onto serving platter.

Easy Banana Muffins - Carin Tatom
2/3 cup sugar
1/4 cup margarine, softened
3 eggs
1 cup mashed bananas (2 large bananas)
1 2/3 cup flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
Preheat to 350. Spray a muffin tin (12 muffins) with cooking spray. Beat sugar and margarine. Add the eggs, bananas and 1/4 cup water. Beat until blended.Mix flour, baking soda, baking powder and salt. Stir into the banana mixture.Use a large spoon or measuring cup and scoop mixture into muffin tin. Fill each hole about 3/4 full. Sprinkle the top with cinnamon and sugar. bake for 15 minutes.

Tee's Hot Buns - Kristi Wright
Combine:
2 cups scalded milk
1/2 cup sugar
2 tsp. salt
3/4 cup vegetable oil
2 cups flour
Add:
2 yeast cakes dissolved in 1/2 cup water
4 beaten eggs
Add:
3 1/2 cups flour
This should make a stiff batter. Cover & let rise for 1 hour. Stir down & spoon into muffin tins.
Bake @ 400 for 12 minutes.
Fix these 1 hour before dinner is ready & they'll be ready to cook & serve hot with dinner!

Thursday, March 6, 2008

March's Side Dish Mania!

Cheddar Bay Biscuits (Red Lobster) - Jenn Barlow
2 cups bisquick
2/3 cup milk
1/2 cup shredded cheddar cheese (extra sharp?)
1/4 cup butter
1/4-1/2 teaspoon garlic powder
Combine Bisquick, milk and cheese and mix until soft dough forms, beat vigorously 30 seconds. Drop by heaping tablespoons on ungreased cookie sheet. Bake at 450 for 8-10 mins or until golden brown. Combine butter and garlic and brush onto baked biscuits before removing from cookie sheet.

Potato Salad - Jenn Barlow
8 med potatoes, peeled, cubed and cooked until tender
4 hard boiled eggs, cooled and coarsely chopped
1 bunch green onion, minced
3 pickles, coarsely choppedsalt to taste
2 t. prepared mustard
Mayo to cover
2 t. sugar
Mix all ingredients and chill. So easy, and so good, haven't had any leftovers yet!

Scruds - Jenn Barlow
8 med potatoes, peeled and cooked about 20 mins, then cooled
1 can cream of mushroom or cream of chicken soup
1 cup sour cream
1/2 med onion, chopped and cooked until translucent (or a bunch of green onions)
3 c. grated cheddar cheesesalt and pepper to taste
1/4 c. milk
2 T. butter
Grate cooled potatoes, mix all ingredients. Bake at 350 for 30 mins.

Winter Green Salad - Jenn Barlow
1/4 c chopped pecans
2 Tbsp sugar
In a small frying pan over med. heat, stir together until sugar melts and starts to carmelized. Cool on foil.
Romain/Spinach/Green Lettuce (and your favorite)Purple Grapes- cut length-wise
1 pomegranate- cut in 1/2 and break under water to get seeds out
3 Kiwi- peeled, sliced and cut in 1/4s
Mix and add pecans. Place a damp paper towel over salad.
1/4 c oil
2 Tbsp apple cider vinegar
2 Tbsp sugar
1/2 tsp salt
Whisk and Chill. Toss onto salad right before serving.

Rasberry Jello Salad - Jodi Schwartz
1 bag of frozen or fresh raspberries
1 container of coolwhip
1 box raspberry jello
1 box vanilla cook and serve jello
1 box tapioco jello
Mix the three jello's with 3 cups of water and boil for two minutes. Cool jello mixture completely and then add cool whip and raspberries. Refrigerate for 2-3 hours.

Mushroom Salad - Karen Tucker
1 lb Mushrooms, sliced
1/4 C wine vinegar
1 C Celery, sliced
1 Tbsp Sugar
1/2 C Green Pepper, coarsely chopped
2 tsp Basil leaves, crushed
1/2 C Onion, chopped
1 tsp Salt
1/2 tsp Garlic, minced
1 C Olive or salad oil
Mix together and let stand in refrigerator for several hours before serving. (I have used Italian or a Balsamic vinegarette instead of making the dressing.)

Wholewheat Bread - Valerie Ereksen
Use fresh ground wheat (I prefer the white wheat)
I use a Mini Bosch mixer with the dough hook.
I also use TWO 5.25” x 9” x 2.75” glass loaf pans. Standard loaf pans will make three loaves.
Dry ingredients:
6 Cups ground wholewheat flour
½ Cup wheat germ
1 ½ Tbs. Instant Yeast (Saf-Instant) Comes in vacuum packed square foil container. Once opened, I put it in a mason jar and keep it refrigerated.
1 Tbs. All Natural Sea Salt
1/4 Cup Dough Enhancer
1/4 Cup Lecithin Granules
½ Cup Wheat Gluten
1/4 Cup fresh ground Flax Seed
½ Cup raw Sesame Seeds
½ Cup raw Sunflower Seeds
2 Tbs. Poppy Seeds
½ Cup chopped or slivered Almonds
Optional - Raisins, walnuts, dried dates, raw pumpkin seeds.
NOTE: Using dough hook, allow all dry ingredients to mix together for a few minutes on low speed.
Wet Ingredients:
Using a 4 Cup measurer, start with ½ Cup hot water. Add to that 1/3 Cup olive oil, 1/3 Cup honey, 1tsp. Vanilla flavoring and 1 tsp. Almond flavoring.
Fill to 3 2/3 Cup with room temp water.
Combined liquids should be between 100 and 110 degrees.
While my mini Bosch mixer is running on slow with the dough hook (1), add liquid slowly. Allow flour to absorb all liquid before turning mixer up to next highest speed (2). Allow dough to kneed for 10 minutes. You want the dough to pull away from sides of bowl. If it is too wet, add small amounts of flour until it is firm enough. If too dry, add small amounts of water until it is at right consistency.
After 10 minutes of mixing, turn dough out on dough board or counter top that has been oiled. Apply olive oil to hands to avoid dough sticking to fingers. Pinch dough in half. Form each half into shape of loaf. (you will have to develop your own technique for that) Place in 2 large or 3 small loaf pans. Allow to rise from 10 to 25 minutes on top of preheated oven away from drafts. Keep an eye on it so it does not raise more than about 1” above top of pan. Place in center of oven and bake at 350 degrees for 40 minutes. Turn out immediately onto cooling rack and allow to cool.
Because this bread has no preservatives other than the honey, I refrigerate it in plastic bread bags after it has cooled. It can be frozen as well. Notice that this bread is very soft and moist. We love it! Hope you will as well. Any questions - call me at 208-757-1168 or email at vperekson@hotmail.com

Rainbow Pasta Salad - Sarah Smyth
1/2 pkg. rainbow pasta
½ C. Mayo
1/2 C. ham, cubed
¼ tsp. mustard
1/2 C. cheese cubed
½ tsp. sugar
1/8 C. olives
½ -1 TB milk
1/2 tsp. salt or seasoning salt
Chopped vegetables (tomatoes-can be cherry tom., broccoli, cauliflower, carrots, etc.)
Cook, drain, and cool pasta (run under cool water). Mix dressing from mayo, mustard, sugar, salt and ½ TB milk. Thin with the rest of the milk if needed. Pour dressing into pasta. Add rest of ingredients and mix till evenly coated. Salad tastes better if chilled for at least an hour.

Easy Fried Rice - Carin Tatom
*This is a recipe that you can put as much or as little as you like in it! Do it to your own preference, this is just a guideline.
2 cups rice, cooked (it is best used the next day)
2 eggs
3/4 cup chopped ham or sandwich meat
1/2 cup chopped grean onions
Soy Sauce
Scramble the eggs with the meat. Add meat and egg mixture to the rice. Add green onions (you can add them raw or saute them a bit - up to you). Mix rice, meat, eggs and onions together. If you want it hot, then put in a pan and spray lightly with cooking spray - cook on low/medium heat, whle stirring until the desired heat is reached . If you want it cold, leave everything in a large bowl. Pour a little soy sauce at a time over rice mixture, stir, taste it. Put as much or as little soy sauce on as you prefer. (For me, I like the rice a light brown color)

Tuesday, February 12, 2008

February's Yummy Dessert Recipe's!

Banana Cup Cakes - Karen Tucker
3/4 C Soft shortening
2 Bananas
1/3 C Milk
1 1/2 tsp Vanilla
2 C Flour
1 1/2 C Sugar
2 1/2 tsp Baking powder
1 tsp Salt
Combine above ingredients; using mixer mix at medium speed about 2 minutes.Add: 2 Eggs1 C Chocolate chips1/2 C Nuts, choppedStir together.Put into cupcake papers and bake 375° for 20 minutes. Yield 24
Cool before frosting.
Frosting; Using mixer, blend one banana until smooth, add enough powdered sugar to achieve spreading consistency and 1 tsp vanilla. Spread on cupcakes and enjoy.

New Zealand Afghans (cookies) - CarinTatom
2 butter sticks
1 cup sugar
1/4 cup cocoa
2 cups flour
2 cups corn flakes
Cream butter and sugar until light and fluffy. Sift in flour and cocoa. Mix the ingredients in well. Crush cornflakes and fold into mixture. Roll spoon mounds of mixture onto lightly greased oven tray, gently pressing down on the cookies with a fork. Bake at 350 - 400 depending on oven, for 20 minutes. When cookies have cooled, frost with chocolate frosting and decorate with a walnut in the middle.

Homemade Oreos - Jodi Schwartz
1pkg. Devil's Food Cake Mix (no pudding)
1/2 cup oil
2 eggs
Mix it all well. Roll into balls and bake on ungreased cookie sheet at 350 degrees for 10 minutes. Cool and put 2 cookies together with cream cheese frosting.

Chocolate S'more Pie - Valerie Ereksen
It's impossible to go wrong with layers of graham, chocolate, and marshmallow. Broiling the gooey top creates an irresistible golden crown that crackles each time the pie is sliced. Active time: 45 min Start to finish: 7 hr (includes making crust and chilling pie)Servings: Makes 8 servings.
Ingredients
For crust1 graham cracker crumb crust*, baked and cooled completelyFor chocolate cream filling7 oz fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped1 cup heavy cream1 large egg, at room temperature for 30 minutesFor marshmallow topping1 teaspoon unflavored gelatin (from a 1/4-oz package) 1/2 cup cold water3/4 cup sugar1/4 cup light corn syrup1/2 teaspoon vanillaVegetable oil for greasingSpecial equipment: a candy thermometer
Preparation
Make chocolate cream filling:Make graham cracker crumb crust* and reserve.Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour. Make marshmallow topping:Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes.Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more. Brown topping:Preheat broiler. Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice. Cooks' notes:• To take the temperature of a shallow amount of syrup, put bulb in saucepan and turn thermometer facedown, resting other end against rim of saucepan. Check temperature frequently.• Pie (before browning topping) can be chilled up to 1 day.
*crumb crustSweet crackers and cookies easily transform into delicious piecrusts. Be sure to use graham crackers for the chocolate s'more pie. Active time: 10 minStart to finish: 1 1/4 hr Servings: Makes enough for a 9- to 9 1/2-inch pie.
Ingredients
5 tablespoons unsalted butter, melted, plus additional for greasing1 1/2 cups cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz)2 tablespoons sugar1/8 teaspoon saltSpecial equipment: a 9- to 9 1/2-inch pie plate (4-cup capacity)
Preparation
Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie plate.Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.

Easy Cheesecake - Sarah Smyth
Crust:
½ c. butter/marg.
¼ c. packed brown sugar
1 C. flour
¼ c. quick oats
¼ c. walnuts (opt.)
½ tsp. cinnamon
Filling:
2 pkg. (8 oz. each) of cream cheese, softened
1 can sweetened condensed milk
½ c. milk
1 tsp. vanilla
3 eggs, lightly beaten
Cream butter or margarine and brown sugar. Gradually add flour, oats, walnuts and cinnamon: mix well. Press into bottom and up the sides of a greased round 9 in. cake pan (can use springform pan but I don’t). Place on a baking sheet (if using springform pan). Bake at 325 degrees for 10 min. or until set. Cool on a wire rack.
In a large mixing bowl beat cream cheese till fluffy. Beat in condensed milk, milk, and vanilla until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust and return pan to baking sheet. Bake at 325 degrees for 45-50 min. or until center is almost set. Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen; cool 1 hour more. Refrigerate till chilled.

Fantastic Dessert - Kristi Wright
Combine:
1 cube margarine
1 cup flour
1 cup walnuts (chopped)
Press in 9x13 pan. Cook @ 350 for 20 minutes. Let cool.
Mix:
8 oz cream cheese
1 cup powdered sugar
1 1/2 cups cool whip
Spread on cooled crust
Mix:
1 small chocolate instant pudding (or any flavor you like)
1 small vanilla instant pudding
4 cups cold milk
Pour on top of cream cheese layer.
Let set & add cool whip to top.

Greenies--Jenn Barlow
1/4 C. Oil
2 eggs (well beaten)
1 1/4 c. Water
1 White cake mix
1 sm. pkg. vanilla pudding
Mix 2 mins (just like a cake mix)Add:1 capful of mint flavoringgreen food coloringchocolate chipsGrease 9x13 cake pan and pour in mixture. Bake @350 for 30-40 mins.

Fruit Pizza--Jenn Barlow
Crust:
3 c. flour
3 cubes margarine
6 T. sugar
mix well, pat onto cookie sheet. Bake @350 for 15-20 mins.
Topping:
1, 8 oz pkg cream cheese
1, 12 oz container cool whip
1 c. sugar
1 sm. can crushed pineapple, drained
Mix well, and spread on cooled crust. Top with fresh fruit: grapes, kiwi, strawberry, banana.

Chocolate Roll--Jenn Barlow
1 t. vanilla extract
2 c. heavy cream
Combine and whip1, 9 oz pkg. Nabisco Famous Chocolate Wafers
Spread 1/2 T. whipped topping on each wafer and stack together on serving platter (will be about 14 in.)
Frost with remaining whipped cream. Chill 4-6 hours. To serve, slice roll at 45 degree angle.

Fresh Peach Pie--Jenn Barlow
3/4 c. sugar
1 c. hot water
3 T. cornstarch, dissolved in water
2 T. butter
3 T. lemon jello
pinch salt
2 c. sliced fresh peaches
1 baked pie shell
Bring sugar and water to boil, add cornstarch and salt, butter and jello. cool and add peaches. pour into pie crust and chill. top with whipped cream.

Lemon Meringue Pie--Jenn Barlow
1 pkg. lemon pie filling
2/3 c. sugar
2 1/4 c. water
3 egg yolks
combine and cook, stirring to a full boil (about 5 mins). cool about 5 mins. add 2 T. lemon juice and 2 T. butter. Pour into cooled, baked pie shell
Meringue:beat 3 egg whites until foamygradually beat in 6 T. sugar, beating to stiff peaksSpread over filling, bake @ 425 for 5-10 mins until meringue is lightly browned.Hot Fudge1 cube butter (melt in saucepan)6 T. (rounded) cocoa1 1/3 c. sugar1/8 t. salt1 t. vanilla1 can evaporated milk Combine all ingredients, bring to a boil. stir constantly over med-hi about 10 mins. Serve hot over ice cream.

Rice Pudding--Jenn Barlow
1 c. rice, cooked until tender in 1 qt. water to hot rice add:1/2 c. butter 2 slightly beaten eggs1/2 c. raisins2 t. vanilla3 c. milk Mix all together and put into 9x13 pan. Bake at 325 for 1 hour.

Green Apple Crisp--Jenn Barlow
Topping:
3/4 c. flour
2/3 c. sugar
1/4 t. salt
1/2 t. cinnamon
1/2 c. soft buttercombine and mix until crumbly
Filling:
3 c. tart apples, sliced
1 T. sugar arrange apples in a buttered 9x13 pan. cover w/topping. Bake @375 for 45 mins, until bubble, brown and crisp.

Rhubarb Crunch--Jenn Barlow
Topping:
2 c. oats
2 c. flour
1 1/2 c. brown sugar
1 c. melted margarine
2 t. cinnamon
Mix and press half into 9x13 pan.
Fruit:
4-5 c. diced rhubarb
Spread evenly over crumb mixture.
Syrup:
2 c. sugar
2 c. water
2 t. vanilla
4 T. cornstarch
Combine and cook over med. heat. stir until clear. you can add some red food coloring to make it more colorful. Pour over fruit. Top with remaining crumbs and bake @ 350 for about 1 hour.

Monday, January 28, 2008

January's Chicken Recipe's!

Chicken and Veggie Stir Fry—Jenn Barlow
2 T. cornstarch
1 can (16 oz) chicken broth
1 lb. Chicken breast, cut into strips
2 t. soy sauce
5 c. veggies, cut up
4 c. hot cooked rice

Mix 1 c. broth and cornstarch until smooth, set aside. Stir fry chicken until lightly browned and set aside. Add remaining broth, soy and veggies, heat to a boil. Cover and cook over low 5 mins or until veggies are tender-crisp. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan and heat through. Serve over rice.


Rigatoni with Cajun Chicken - Carin Tatom
1 lb. rigatoni (or favorite pasta)
6 oz. chicken breast (diced) ---smoked chicken is great with this!---
1/8 cup vegetable oil
1 onion finely chopped
4 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp dried leaf thyme, crumbled
2 TBPS worchestershire sauce
1/2 tsp liquid red pepper seasoning
1 jar (14oz) spghetti sauce

Cook pasta and set aside. Cook chicken through, set aside. Combine all other ingredients in a pot, add chicken and simmer for 10 minutes. serve over pasta.


Economically Healthy Chicken - Valerie Erekson
For use with any recipe (stir fry, casseroles, omelets, salads, etc.) calling for canned or fresh cooked chicken.

I am usually able to purchase a fairly large whole roasting chicken– a good plump bird – from Fred Meyer for around $7 (+ or – ).

Clean chicken inside & out pulling out any organ meats and cutting off any excess fat around the tail.

Rub garlic, sea salt, pepper and poultry seasoning all over chicken before placing it in a covered ceramic roasting pan, or a roasting bag in an open baking dish. Do not add any liquid. Do not use a crock pot. Place the bird in a 300 degree oven for two hours or so. The chicken will create its own juice. Allow to cool down enough to handle with your hands. (I prefer to use surgical type gloves. While the bird is still quite warm, one can remove the skin, meat and gristle from the bone very easily. Cut the meat up into desired sized chunks and refrigerate or freeze until needed. I measure out 3 to 4 oz servings in sandwich bags to be frozen so I can just thaw out what I need to make a meal.

Strain the liquid, and allow it to cool in the refrigerator so the fats can be skimmed off the top. Keep the broth to use in your recipes.

I have found that the meat from a chicken cooked in this manner is much less costly than the same amount of canned chicken, has a better flavor and texture, and is healthier. It has no preservatives and very little fat.

Chicken Parmesan Alfredo - Jodi Schwartz
4 Boneless, skinless chicken breasts
1 egg, beaten
3/4 Cup italian seasoned bread crumbs
1/4 tsp. paprika
1 Jar cheesy alfredo sauce (I use kraft)
1/2 Cup mozzerella cheese
1 medium tomato

1. Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs combined with paprika.
2. In 13X9 baking dish, arrange chicken. Bake uncovered 20 minutes.
3. Pour 1 cup sauce over chicken, top with cheese then tomato. Bake an additional 10 minutes or until chicken is done. Serve with remaining sauce heated and sprinkle with more cheese.