French Toast

K Chunky Cinnamon French Toast

1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices (You can substitute this recipe for Cinnamon Swirl Bread – but leave out the raisins. Or you could use any store bought cinnamon swirl bread)
8 eggs
3 cups milk
1 Tablespoon brown sugar
3/4 teaspoon salt
1 Tablespoon vanilla
2 Tablespoons butter
Butter a 9 x 13 glass baking dish generously. Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate over night or at least one hour (I think an hour is plenty, and I didn’t need all the egg mixture). Bake 45-50 minutes at 350 degrees. Serves 8.

 Caramel Syrup

1 cup brown sugar

1 cup creme (I asked the worker at Kneaders, and he confirmed that this is heavy whipping cream.)

1 cup light Karo syrup

Blend together and heat on stove top until sugar is smooth. Serve warm.

Summer Pasta Salad

1 lb. angel hair pasta
3 roma tomatoes cut up
1 peeled and cubed cucumber
1 sm bottle Wishbone italian dressing
2/3 bottle McCormick vegetable seasoning

Cook and drain pasta, rinse in cold water. Add Italian dressing and seasoning. Mix Well. Chill 3-4 hours or overnights.  Before serving, add tomatoes and cucumbers. Can refrigerate for 1-2 more hrs. Serves 10-15.

Spinach Salad

Spinach Salad

1 head lettuce
1/2 pkg. baby spinach
1 can artichokes
1 clock mozzarella grated (2 C)
1 lb. bacon- cooked and crumbled
1 lg. can man darin oranges
1 pkg mushrooms0- sliced
Croutons
1 cup penuts
1.5 C craisins



Dressing:
3/4 fat free ranch
3/4 Bernsteins cheese and garlic
2 T sugar


Kim Anderson

Chocolate Cream Cake

*** For the RS dinner, she 1.5 times-ed the recipe, so there would be 3 layers instead of 2***

2 cups cake flour

1 ¼ cups sugar

1 teaspoon baking soda               

1 teaspoon salt

1 cup sour cream

1 cup butter or margarine, softened

2 squares (2 ounces) unsweetened chocolate,  melted and cooled

¼ cup hot water

1 ½ teaspoon vanilla

Chopped Nuts

In large bowl of mixer, stir together flour, sugar, soda and salt.  Add sour cream, butter and eggs.  Beat at low speed just until blended.  Then beat at medium speed w minutes, scraping bowl occasionally.  At low speed stir in chocolate.  Add water and beat at medium speed 2 minutes more, scraping bowl occasionally.  Stir in vanilla. Pour into 2 greased and floured 9 in layer cake pans.  Bake in preheated 350° oven about 25 to 30 minutes or until pick inserted in center comes out clean.  Cool on racks 10 minutes, then invert on racks, remove from pans. Turn layers top sides up and let cool.  Cut rounded tops of  cakes.  Fill with stabilized Whipping Cream between layers.  Frost with chocolate frosting.  Garnish with chopped nuts.

Stabilized Whipping Cream

1 tablespoon unflavored gelatin

¼ cup cold water

3 cups heavy whipping cream

¾ cup powdered sugar

1 ½ teaspoon vanilla

1 teaspoon almond extract (optional)

Combine gelatin with water in a small saucepan.  Let stand until thick.  Over low heat, stir constantly until just dissolved.  Remove from heat and allow to cool slightly.  (It should still be liquid). Whip the cream, sugar, and vanilla until slightly thick in a large mixing bowl.  Turn mixer on low and gradually add the gelatin, then beat on high until the cream is thick. 

Chocolate Frosting

4 tablespoons cocoa

3 cups powdered sugar

4 tablespoons softened butter

2-3 tablespoons milk

1 teaspoon vanilla

Mix cocoa and powdered sugar in missing bowl.  Add softened butter, milk and vanilla. Beat until smooth.

Chris Strong

Sour Cream Chocolate Layer Cake

*** For the RS dinner, she 1.5 times-ed the recipe, so there would be 3 layers instead of 2***

2 cups cake flour

1 ¼ cups sugar

1 teaspoon baking soda               

1 teaspoon salt

1 cup sour cream

1 cup butter or margarine, softened

2 squares (2 ounces) unsweetened chocolate,  melted and cooled

¼ cup hot water

1 ½ teaspoon vanilla

Chopped Nuts

In large bowl of mixer, stir together flour, sugar, soda and salt.  Add sour cream, butter and eggs.  Beat at low speed just until blended.  Then beat at medium speed w minutes, scraping bowl occasionally.  At low speed stir in chocolate.  Add water and beat at medium speed 2 minutes more, scraping bowl occasionally.  Stir in vanilla. Pour into 2 greased and floured 9 in layer cake pans.  Bake in preheated 350° oven about 25 to 30 minutes or until pick inserted in center comes out clean.  Cool on racks 10 minutes, then invert on racks, remove from pans. Turn layers top sides up and let cool.  Cut rounded tops of  cakes.  Fill with Chocolate Cream Filling between layers.  Frost with Chocolate Cream Cheese Frosting.  Garnish with chopped nuts or chocolate sprinkes.

Chocolate Cream Filling

½ cup sugar

¼ cup flour

Dash of salt

1 cup milk

1 egg, slightly beaten

1 square (1 ounce) unsweetened chocolate

1 teaspoon vanilla

In small saucepan combine sugar, flour and salt.  Gradually beat in milk with whisk.  Cook and stir over medium heat until thickened and smooth.  Remove from heat and beat in egg.  Return to low heat for 30 seconds while beating.  Add chocolate and beat until melted.  Beat in vanilla.  Remove from heat and place plastic wrap directly over top on filling to keep skin from forming.  Chill.  Stir before using.

Chocolate Cream Cheese Frosting

1 package (3 ounce) cream cheese, (softened)

2 tablespoons butter

2 squares (2 ounces) unsweetened chocolate, melted and cooled.

2 ½ cups unsifted powdered sugar

2 tablespoons half and half

1 teaspoon vanilla

In small bowl of mixer, beat together cream cheese and butter until light and smooth.  Stir in chocolate and salt, add sugar alternately with half and half, beating thoroughly after each addition.  Stir in vanilla.

Chris Strong

Chicken Salad on Croissants

Chicken Salad

6 c. cooked, cubed chicken (about 3 lbs)
2 c. celery, chopped big or diced small
2 c. red apples, chopped big or diced small
2-3 c. red grapes
2/3 c. sliced or slivered almonds- optional

Combine with dressing

1- 2c. sour cream ( I use 1c.)
1 1/2 c. Miracle Whip
4 Tbsp. pineapple juice
4 Tbsp. orange juice
1/8- 1/4 tsp. garlic powder- or to taste
pepper to taste

Serve on a croissant,  lettuce bed, or cantaloupe ring

**note: I use fat free sour cream and light Miracle whip. I also like a bit more orange juice( i just throw in a spoonful of undiluted oj concentrate)
***note: feeds 30 1/2c. or 30 large Costco croissants ( 60 halved croissants- 1/4 c.)
****note: can mix up  the day before except grapes,  add grapes and mix just  before serving ( they go mushy)
*****apples won't brown, the citrus juices and the Miracle whip acids keep them from browning


Thanks to Kim Anderson!

Baked Fried Chicken

Ingredients

• 1 (2 to 3 pound) whole chicken, cut into pieces
• 1 cup dried bread crumbs
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1 cup mayonnaise

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika.
3. Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.

Emily Hill's Cajun Chicken Pasta

1 lb. Farfalle (bowtie)

3 skinless, boneless chicken breasts, cut into bite-size pieces

4 tsp. Cajun seasoning

4 Tbsp. olive oil

2 red bell peppers, sliced

16-20 mushrooms, sliced

3 green onions, chopped

2 c. heavy cream

1/2 tsp. dried basil

1/2 tsp. lemon pepper

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. black pepper

1/4 tsp. Cajun seasoning

 

Place the chicken and Cajun seasoning in a plastic  bag.  Shake to coat.

 

Bring a large pot of slightly salted water to boil.  Add pasta and cook until al dente, drain.

 

While pasta is cooking, saute the chicken in olive oil in a large skillet over medium heat until no longer pink (7-10 min.) Add the bell pepper, mushrooms and green onions.  Saute and stir for 4-5 min. Reduce heat.

 

Add the cream and seasonings.  Simmer on low heat for about 3-5 min. until heated through.  Add the cooked pasta and toss to coat thoroughly.  Sprinkle with grated Parmesan cheese and serve.  Serves 6-8.

 

 

Kay Lundquist
Sego Lily

 

 

Chile Chicken Casserole

          Shirley Hendren

Ashley Park

1 dozen corn tortillas torn in small pieces

4 cups grated jack or cheddar cheese

1 cooked chicken, deboned and shredded

In a greased 9 x 13 casserole dish, spread a small amount of sauce (to

prevent bottom from scorching), then layer ½ of he tortillas, ½ chicken, ½ cheese and ½ sauce.

Repeat layers and bake uncovered at 350o for 1 hour or until bubbly.

Sauce:

2 cans of cream of chicken soup

2/3 cup of stock (chicken)

1-2 small cans chopped green chilies (to taste)

½ cup sour cream

4 chopped green onions

Add garlic powder to taste 

Mexican Skillet Supper

Sue Brooks

 Eastdell Ward

1 lb bulk pork sausage

1 can 14 1/2 oz stewed tomatoes, undrained

1 can 16 oz kidney beans, rinsed and drained

1 c. uncooked long grain rice

1 c. water

2/3 c. salsa or picante sauce

In a medium skillet, cook and crumble sausage; drain.  Add remaining ingredients; bring to a boil.  Reduce heat; cover and simmer for 20 - 25 minutes or until rice is tender. Garnish with 3/4 c. Mexican cheese, dollop of sour cream and sliced avocado.

Serves 6-8

Broccoli and Chicken Casserole

         Lois Smith

Ashley Park Ward

1 – 20oz. pkg. chopped broccoli (I use fresh broccoli)

3 cups Chicken, cooked and torn in pieces

1 – 10 oz. chicken mushroom soup

1 – 10oz. cheddar cheese soup

¾ cup mayonnaise

1 tsp. lemon juice

½ cup cheddar cheese (use more)

3 oz. Pepperidge Farm herb seasoning

2 Tbsp. butter

Cook broccoli until tender.  Drain.  Spread in bottom of a 9”x13” pan.  Layer chicken on top.  In a separate bowl, combine the soups, mayonnaise, and lemon juice.  Pour mixture over chicken and broccoli.  Sprinkle cheese over the top.  Melt butter in a fry pan and add crumbs.  Mix on medium heat until crumbs are buttery.  Sprinkle over top of cheese.

Bake at 350 degrees for 30-35 minutes.