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