Tomato Bisque

Cheryl Davis

2 Jars Classico Tomato Basil spaghetti sauce
1 bag (8oz) shredded Parmesan cheese
12 oz sour cream
Diced garlic, gresh or 1/2 t. from jar
1 t. oregano
dash of olive oil

Briefly mix all ingredients in blender (do not over mix). Warm in crock pot.

Honey Lime Chicken

2 lbs chicken tenders

1/2 T garlic salt

1 T peanut oil

20 oz can pineapple rings

1/4 C honey

3 T lime juice

2 T soy sauce

1 T cornstarch

Sprinkle chicken with garlic salt, brown in oil. Drain pineapple (reserve juice). Add 1/4 C pineapple juice to skillet. Cover and simmer 6 - 8 minutes. Remove chicken. Add honey, lime juice, soy sauce, cornstarch, and remainder of pineapple juice. Bring to boil. Cover and stir till thick and clear (about 1 min). Remove from heat. Allow to cool. Mix with chicken. Can be frozen for later.

Honey Lime Chicken

Apple-Cinnamon Coffeecake

1-1/2 C flour

1 C sugar

1-1/2 t baking powder

1-1/2 t cinnamon

1/2 t salt

3/4 C low-fat milk

2 T butter, melted

1 t vanilla

1 large egg, lightly beaten

1 C diced peeled Granny Smith apple (about 1 apple)

Streusel:

1/4 C packed brown sugar

2 T flour

1/2 t ground cinnamon

2 T chilled butter, cut into small pieces

Preheat oven to 350 degrees. Lightly spoon 1-1/2 C flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients(through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, melted butter, vanilla, and egg, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple. Pour batter into an 8 inch square baking pan coated with cooking spray.

To prepare streusel, combine brown sugar, 2 T flour, and 1/2 t cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over batter. Bake at 350 for 45 minutes or until a wooden pack inserted in center comes out clean. Cool in pan 10 minutes on a wire rack before serving. Serve warm.

Baked Creamy Chicken Taquitos

Another one from a really great website! This is a new family favorite.
http://www.ourbestbites.com/2009/05/baked-creamy-chicken-taquitos.html

Hawaiian turkey burgers

Yum! Use the homemade teriyaki sauce on the same site. From Our Best Bites, one of my favorite blogs.
http://www.ourbestbites.com/2009/01/hawaiian-turkey-burgers.html

Skillet Macaroni and Cheese

a delicious and easy recipes from My Kitchen Cafe

3 1/2 cups water, plus extra if needed
1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste

Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.

Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn't need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Ham and Pea Variation
Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.

Impossibly Easy Taco Pie

1 lb lean ground beef
1 onion, chopped
1 pkg taco seasoning mix
1 can chopped green chilis, drained
1 cup milk
2 eggs
1/2 cup bisquick
3/4 c cheese

Heat oven to 400 degrees. Greese 9 inch pie plate. Cook ground beef and onion in skillet, drain. Stir in seasoning mix. Spoon into pie plate, top with chilis.

Stir milk, eggs and Bisquick intil blended. Pour into pie plate.

Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkel with cheese. Bake 8 to 10 minutes longer. Serve with salsa and sour cream.

Pizza Crust

From Cooking Light.
I use 1/2 whole wheat flour. This is great topped with BBQ chicken, red onion, cheese.

Yield

1 (12-inch) crust

Ingredients

• 2 teaspoons honey
• 1 package active dry yeast (about 2 1/4 teaspoons)
• 3/4 cup warm water (100° to 110°)
• 2 1/4 cups all-purpose flour (about 10 ounces), divided
• 1/2 teaspoon salt
• Cooking spray
• 2 tablespoons stone-ground yellow cornmeal

Preparation

Dissolve the honey and yeast in 3/4 cup warm water in a large bowl. Let stand 5 minutes or until bubbly. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, the dough has risen enough.)

Roll dough into a 12-inch circle (about 1/4 inch thick) on a lightly floured surface. Place dough on a rimless baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Lightly spray surface of dough with cooking spray, and cover with plastic wrap. Place the dough in refrigerator for up to 30 minutes. Bake according to recipe directions.

Wheat Germ Dough: Replace 1/4 cup all-purpose flour with 1/4 cup toasted wheat germ.

Asian Dough: Add 2 teaspoons raw sesame seeds.

Herb Dough: Add 2 tablespoons chopped fresh herbs (use a mix of herbs or just one, such as basil or oregano).

Nutty Dough: Add 2 tablespoons finely chopped walnuts or pecans.

Cheese Dough: Add 2 tablespoons finely grated Parmesan, fontina, or other cheese.

Pepper Dough: Add 1 teaspoon coarsely ground black pepper.

Note: Nutritional analysis is for 1 (12-inch) pizza crust.

Amish Breakfast Casserole

I also made this egg casserole version this morning. This is all made in the morning and baked. People said it was really good, but it was all gone before I got a chance to try it! Very quick and easy to make, would make a good dinner as well.

* 1 pound sliced bacon, diced
* 1 medium sweet onion, chopped
* 6 eggs, lightly beaten
* 4 cups frozen shredded hash brown potatoes, thawed
* 2 cups shredded Cheddar cheese
* 1 1/2 cups small curd cottage cheese
* 1 1/4 cups shredded Swiss cheese

DIRECTIONS

1. In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
2. Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

Sausage Egg Casserole

I found this recipe on Allrecipes.com. I made it this morning for breakfast for the Singles Ward. It turned out delicious. I made two casseroles, one with mushrooms and onion and one without. I thought the one without was just as good. This is partially made the night before, then add the flour mixture and bake in the morning.

* 3/4 pound ground pork sausage
* 1 tablespoon butter
* 4 green onions, chopped
* 1/2 pound fresh mushrooms, sliced
* 10 eggs, beaten
* 1 (16 ounce) container low-fat cottage cheese
* 1 pound Monterey Jack cheese, shredded
* 2 (4 ounce) cans diced green chile peppers, drained

* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/3 cup butter, melted


DIRECTIONS

1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
2. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.
5. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.

Berry sauce

I love this on vanilla yogurt with a sprinkle of granola for breakfast or a snack. Also great on french toast, waffles and ice cream. So good!


2 cups frozen berries (Costco mixed are good)
or 1 pint fresh strawberries
3 T sugar
1 T cornstarch
1/4 C water
1 T lemon juice

Mash berries; set aside. In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in berries; remove from the heat. Stir in lemon jiuce. Transfer to a small bowl. Cover and refrigerate until chilled

Good for You Greek Salad

3 large ripe tomatoes, chopped
2 cucumbers, peeled and chopped
1 small red onion, chopped
1/4 cup olive oil
3 teaspoons lemon juice
1 t red wine vinegar
1 1/2 teaspoons dried oregano
salt and pepper to taste
1 cup crumbled feta cheese
6 black Greek olives, pitted and sliced


In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

Power Granola

Great granola recipe from Cooking Light.

Banana Muffins

This is a great basic banana muffin recipe, with ingredients I always have on hand. I like to add 1/4 c plain or vanilla yogurt to make them more moist, but they would be fine without.

* 1 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 3 large bananas, mashed
* 3/4 cup white sugar
* 1 egg
* 1/3 cup butter, melted

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
2. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Krispie Chocolate Chip Cookies

This is a little different chocolate chip cookie recipe. Really good!

1-1/2 C flour
1 t baking powder
1/2 t salt
1 C butter
1/2 C granulated sugar
2 eggs
1 t vanilla
2 C chocolate chips
1 C Rice Krispies
1 C coconut

Preheat oven to 350 degrees. In small bowl, combine flour, baking powder, baking soda and salt; set aside. In a mixer or large bowl, beat butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla, scraping side occasionally. Beat in flour mixture until blended. Stir in chocolate chips, rice krispies, coconut and oats. On a baking sheet, drop dough by rounded tablespoon. Bake for 10-12 minutes or until lightly golden and edges look crisp. cool on a wire rack.

Potato Soup

4 tablespoons butter, divided

1 large onion, finely chopped

6 medium potatoes, (about 3 pounds), peeled and roughly chopped

2 large carrots, peeled and roughly chopped

5 cups chicken broth

3 tablespoons flour

1 cup half and half

about 1 teaspoon lemon juice

a few drops of tabasco

In a large stock pot, melt 1 tablespoon butter. Add onion and cook until softened about five minutes. Add potatoes, carrots and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, or until vegetables are softened. Using potato masher, roughly mash vegetables in pot, not into a puree, but into small pieces. In a small bowl, combine remaining 3 tablespoons butter and flour into a smooth paste. Stir into soup. Bring to a boil, stirring constantly and cook for about three minutes, or until soup thickens. Stir in half and half; reduce heat and do not return soup to a boil. Season to taste with salt and pepper, lemon juice and a bit of tabasco. Garnish soup with chives.

Macaroni and Cheese

1 pound elbow pasta

4 tablespoons butter

1 small onion, chopped

1/4 cup all purpose flour

4 cups milk

1/8 tsp cayenne pepper (optional)

1 1/4 cups (5 oz.)shredded yellow Cheddar cheese

1 1/4 cups (5 oz.)shredded white Cheddar cheese

course salt and ground pepper

8 oz. ham diced into 1/2 inch pieces

2 slices white sandwich bread (I used wheat)

1. Preheat the oven to 375 degrees. Cook the pasta according to package instructions; drain and reserve. Meanwhile, in a 5 quart heavy pot, melt butter over medium heat. Add the onion; cook, stirring occasionally, until softened, 3-5 minutes. Whisk in the flour to coat the onion. Ina slow, steady stream, whisk in the milk until there are no lumps.

2. Cook, whisking often, until the mixture is thick and bubbly and coats the back of a wooden spoon, 6-8 minutes. Stir in the cayenne, if using, and 1 cup each of the yellow and white Cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.

3. Toss the pasta with the cheese mixture; fold in the ham. Transfer to a 9×13 inch baking dish or individual dishes (see below). Set aside.

4. In a food processor, pulse the bread until large crumbs form. Toss together with the remaining 1/4 cup each white and yellow Cheddar, and 1/4 teaspoon salt. top the pasta with the breadcrumb mixture. Bake until the top is golden, about 30 minutes.

Coconut Chicken Curry

from My Kitchen Cafe


2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 red potatoes, cut into chunks
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Jasmine rice (cooked)

Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.

Ranch Chicken Crescent Pizza

See Stephanie's Kitchen.

Three Cheese Chicken Penne Pasta Bake

1 1/2 cups penne pasta, uncooked
1 pkg (9 oz) fresh spinach leaves
1 lb chicken cut into pieces
1 tsp. dried basil leaves
1 jar (14 1/2 oz) spaghetti sauce
1 can (14 1/2 oz)diced tomatoes, drained
2 oz cream cheese, cubed
1 cup mozzarella cheese
2 tbsp parmesan cheese

heat oven to 375. Cook pasta, adding spinach to boiling water for last 1 min.
cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add sauce and tomatoes, bring to boil. Simmer 3 min or until chicken is done. Stir in cream cheese.
Drain pasta mixture and 1/2 cup mozzarella. Spoon into 2-qt baking dish.
Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.

Sweet and Sour Pork

2T oil
2 C water
2 cubes chicken bouillon
2 cans pineapple chunks, drained, with juice reserved
3/4 C brown sugar
1 T cornstarch
3 T soy sauce
3/4 C white vinegar
1 1/2 t salt
2 green peppers, cut into 1 inch long strips
1/2 C thinly sliced onions
3 lbs lean and boneless pork, cut into 2 1/2 inch strips

Brown the pork in the oil in a large skillet. Add, water, bouillon cubes and 1/2 t salt. Mix well and cover, simmer until tender, about 1 hour (or less)

In a medium saucepan, combine brown sugar and cornstarch. Stir in reserved pineapple juice, soy sauce, vinegar and 1 1/2 t salt. Cook over medium heat, stirring occasionall, until thickened.

Add cooked pork (drain most of liquid) to sauce. Stir in pineapple, green pepper and onion. Cook over low heat until vegetables are ender, about 20 minutes.

30 min. Breadsticks/ No Fail Deep Dish Pizza Crust

Another great recipe from Judith. Easy and delicious! Sure to become a new family favorite.

• 2 1/2 C. Medium Hot Water
• 5 tsp. SAF Instant Yeast*
• 2 Tbsp. Sugar
• 3 Tbsp. Oil
• 1 tsp. Salt
• 6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
• 1/2 Cube of Butter (the more butter you use the crisper the crust, you can use up to 2 cubes of butter. Personally, I don't want to see it on the hips so I stick with 1/2 cube.)

1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.

2. Melt butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough. Allow to double in size (About 10-15 minutes)

3. Cook for 10 to 12 minutes or until desired browning is accomplished. Cut into strips or top with favorite pizza toppings.

4. If doing pizza, top with toppings and put back in oven for 10-12min. till cheese is melted.

* When using regular yeast change amount to 2 Tbsp.

Waikiki Meatballs

Another one from Amy:

1-1/2 lbs ground beef
2/3 C cracker crumbs
1/3 C minced oinion
1 egg
1-1/2 t salt
1/4 t ginger
1/4 C milk
Mix together, shape into balls, brown in skillet

2 T cornstarch
1/2 C brown sugar
1 can pineapple tidbits (save syrup)
1/3 C vinegar
1/2 C chopped green pepper
1/3 C vinegar
1/2 C chopped green pepper

Mix cornstarch & sugar together in saucepan. Add pineapple juice, vinegar, and soy sauce. Cook over medium heat, stirring until thick. Add pineapple tidbits & green peppers. Put meatballs in casserole dish. Pour sauce over meatballs. Bake at 350 degrees uncovered for 30 min.

Chunky Cheese Soup

2 C water
2 C peeled and diced potatoes
1/2 C diced carrots
1/2 C chopped celery
1/4 C chopped onions
1-12 t salt
1/4 t ground black pepper
1 C cooked ham, cubed
1/4 C butter
1/4 C flour
2 C milk
2 C shredded cheddar cheese

In a large saucepan, mix the water, potatoes, carrots, celery, onions, salt and pepper. Bring to boil. Reduce heat and simmer 30 minutes, or until vegetables are tender. Mix the ham into the vegetable mixture. In a medium saucepan, melt the butter. Stir in the flour until smooth. Slowly pour in the milk. Bring to a boil. Cook and stir 2 minutes, or until thickened. Stir in the cheese until melted. Mix the melted cheese mixture with the vegetable mixture and serve.

Orange Chicken

Recipe from sister, Amy:

6-8 boneless chicken breasts, or about 12 tenders
1 C Russian salad dressing (can use non-creamy French)
1 envelope dry onion soup
1 C apricot jam

Cover chicken with above mixture. Bake uncovered at 325 degrees for 1 to 1-1/2 hours. Watch it so it doesn't overcook. Serve over rice.

Favorite chocolate fondue

• 24 ounces semisweet chocolate chips
• 1-1/4 C. evaporated milk
• 1/4 C. sugar
• 2 t. vanilla extract
• 1 T. fruit flavored liqueur
• Dippers: cubed poundcake, fruit, pretzels, cookies, marshmallows, rice crispie treats
  

Herbed Roast Pork Loin and Potatoes

pork loin roast, about 3 to 4 pounds
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons dried thyme
4 to 6 medium potatoes
2 tablespoons olive oil
1 teaspoon thyme
1 to 2 teaspoon freeze-dried or fresh chives
1/2 teaspoon garlic powder
salt and pepper, to taste
Rub pork loin with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons thyme, then sprinkle with salt and pepper; place pork loin in a shallow roasting pan. Roast at 325° for 50 to 55 minutes.
Meanwhile, peel and quarter potatoes; cook in boiling water for about 10 minutes. Drain, let cool, and place potatoes in a large bowl; toss with olive oil, 1 teaspoon dried thyme, chives, 1/2 teaspoon garlic powder, and salt and pepper. Place potatoes around pork loin; roast an additional 45 to 60 minutes, or until pork registers at least 155° on a thermometer.
Cover roast pork loin with foil and let stand for about 15 minutes before slicing.
Serves 8 to 10.

Sweet and Sour Chicken

From allreipes.com. The kids loved this!

• 1 pound skinless, boneless chicken breast meat - cubed
• 2 tablespoons vegetable oil
• 1/2 cup sliced green bell pepper
• 1/2 cup sliced red bell pepper
• 1 cup carrot strips
• 1 clove garlic, minced
• 1 tablespoon cornstarch
• 1/4 cup soy sauce
• 1 (8 ounce) can pineapple chunks, juice reserved
• 1 tablespoon vinegar
• 1 tablespoon brown sugar
• 1/2 teaspoon ground ginger

DIRECTIONS

1. Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
2. In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

Iced Lemon Cookies

Another great recipe from Stephanie's Kitchen!

2 1/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, chilled
1 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh lemon zest
1 egg

For the icing:
2 cups confectioners’ sugar
2 tablespoon fresh lemon juice
2 teaspoons milk

1. Whisk together the flour, baking soda, and salt. Set aside.
2. Mix the butter, sugar, lemon peel and lemon juice until light and fluffy. Add egg.
3. Slowly add dry ingredients until well combined.
4. Using a 1 1/2 inch ice cream scooper, scoop the dough into balls and place on a baking sheet lined with parchment paper. Chill in the freezer for 15 minutes or until firm.
5. Take out and cook 12 at a time at 350 degrees for 11-15 minutes or just until set. Do not overbake. Let cool on wire racks.
6. In a small bowl mix the confectioners’ sugar, lemon juice and milk until creamy. Top cookies with the icing.

Favorite Apple Salad

1 can (20 oz) unsweetened pineapple chunks
1/4 C butter or margarine
1/4 C sugar
1 T lemon juice
2 T cornstarch
2 T cold water
1 C mayonnaise
8 C chopped tart apples
2 C green grapes
2 t potty seeds
3/4 C chopped pecans, toasted

Drain pineapple, reserving juice; set the pineapple aside. Place juice in a saucepan; add butter, sugar and lemon juice. Bring to a boil. Combine the cornstarch and cold water until smooth; add to the saucepan, stirring constantly. Return to a boil; cook and stir for 2 minutes. Chill. Stir in mayonnaise. In a large bowl, combine pineapple, apples, grapes, poppy seeds and cooked dressing. Ford in the pecans just before serving.

Strawberry Pear Gelatin

1 can (29 oz) pears
1 pkg (6 oz) strawberry gelatin
1 pkg (8 oz) cream cheese, cubed
1 carton (8 oz) cool whip, thawed
Mandarin oranges, opt.

Drain pears, reserving juice. Chop pears and set aside. Add water to the juice to measure 3 cups. Place in a saucepan; bring to a boil. Transfer to a large bowl. Add gelatin and stir until dissolved. Whisk in cream cheese until smooth. Refrigerate until slightly thickened. Whisk in whipped topping until smooth. Add chopped pears. Transfer to a 13 x 9 in dish. Cover and refreigerate until firm. Garnish with mandarin oranges if desired.

Chocolate Caramel Fondue

1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel ice cream topping
3 (1 oz each) unsweetened chocolate

Assorted fresh fruit and/or pretzels

In a saucepan, combine the milk, caramel topping and chocolate. Cook over low heat until chocolate is melted. Serve with fruit and/or pretzels. Yield: 2-1/2 Cups.

Banana Harvest Oatmeal

This weekend Bryan and I stayed in St. George one night. The next morning we found a new place for breakfast, called The Egg and I. It was kind of a diner-type eatery, and their special was the Banana Harvest Oatmeal. I had gone for a run earlier that morning and was feeling health-conscious, so I decided to try it. It was really hearty and filling; perfect for a snowy morning, like the one we were having. (Yes, it was snowing in St. George!) Anyway, it's not really a recipe, just oatmeal with toppings, but I thought I should write them down before I forget.

Oatmeal
2 T brown sugar
2 T golden raisins
1/2 banana, diced
2 T chopped walnuts
milk to taste

Stir together and enjoy!

Brown Sugar Enchiladas

Another big hit from Judith's recipe blog!  Fast, easy, with simple ingredients, and very delicious.

1-1/2 lb lean ground beef

1 can black refried beans

1 can red enchilada sauce, divided

1/3 C brown sugar - or to taste

1/2 t onion powder

2 C grated cheddar cheese, divided

10-12 flour tortillas

Brown ground beef in a large pan.  Drain off fat and add refried beans, 1/2 of the enchilada sauce, brown sugar and onion powder.  Mix well and bring to a simmer.  Remove from heat.

Fill one tortilla with a bout 1/4 of a cup of filling and 2 T cheese.  Roll up and place in a 9x13 pan.  Repeat process until pan is full.  Pour remaining enchilada sauce over prepared enchiladas.  Sprinkle with remaining cheese.

Bake at 350 degrees for 30 minutes.  Serve with sour cream, chopped tomatoes, sliced olives, diced onions, shredded lettuce, avocado or guacamole.

Taffy Apple Salad

Plan ahead - needs to be refrigerated overnight!

1 (15 oz) can pineapple chunks - drained with juice reserved

1-1/2 C miniature marshmallows

1 egg, beaten

1 T flour

1-1/2 T white vinegar

1/2 C sugar

1-1/2 C roasted Spanish peanuts

1 (8 oz ) Cool Whip

2 tart apples - peeled, cored, and chopped

Directions:

Combine the pineapple chunks and marshmallows.  Mix together and refrigerate overnight.  In a medium sauce pan, stir together the pineapple juice, egg, vinegar, and sugar over medium low heat.  Cook and stir sauce until thickened.  Transfer to a medium sized bowl.  Cover and refrigerate overnight.  Just before serving; in a large bowl, blend together the marshmallow mix and sauce.  Stir in the peanuts, whipped topping and apples.  Refrigerate until served.

Mini Meatloaves

More comfort food!  These were really fast to make, and a bit hit with the family.  We had them with baked potatoes and green beans.  I found them on one of my favorite blogs, Stephanie's Kitchen.  

Sour Cream Banana Pancakes

I came across this recipe earlier today on Prudence Pennywise.  She has beautiful photos of these pancakes.  I made them for a quick, late Friday night dinner for the little kids.  Couldn't resist trying one myself.  Delicious!  The actual recipe is from the Barefoot Contessa, Ina Garten.

Easy Quiche

I love this recipe!  So easy, yet elegant enough for company.  I cook it for every brunch I attend.  Tonight we had it for dinner with salad and orange rolls.  (Printed from Allrecipes.com)

2 C milk

4 eggs

3/4 C Bisquick

1/4 C butter, softened

1 C grated parmesan cheese

1 (10 ounce) pkg chopped frozen broccoli, thawed and drained

1 C cubed cooked ham

8 ounces shredded Cheddar cheese

Preheat oven to 375 degrees .  Lightly grease a 10 inch quiche dish.  In a large bowl, beat together milk, eggs, baking mix butter and parm cheese.  Batter will be lumpy.  Stir in broccoli, ham and cheddar cheese.  Pour into prepared quiche dish.  Bake in preheated oven  about 25 minutes, until eggs are set and top is golden brown.  (Will take longer if baked in a deeper pie dish)

Park City Oven Stew

Another one from my ward cookbook. This one is from JaNae Munden.

2 lb cubed beef
8 medium potatoes, quartered
2 bay leaves
1 can cream of mushroom soup
8 oz tomato sauce
8 large carrots, chunked
1 pkg dry beefy onion soup
1 can cream of celery soup

In a large casserole dish or in slow cooker, layer 1/2 the beef and veggies, then layer rest of beef and veggies. Sprinkle with dry soup mix. Add bay leaves. Top with canned soups and sauce. Cover. Bake at 250 degrees for to 8 hours or cook on slow cooker on medium for 6 to 8 hours.

Crepes

3 C flour
2 T sugar
1 t baking powder
3/4 t salt
4 C milk
4 eggs
4 T melted butter
1 t vanilla

In a large bowl, combine ingredients in order and beat with mixer after adding each one. Heat crepe pans or skillet to medium high. Butter pan, pour 1/2 cup batter in pan, and swirl from side to side until bottom surface is completely covered. When batter has become "dull", flip crepe over and cook for just a minute. Repeat process until all batter is gone.

Filling ideas:
Diced chicken, sauted in butter and cream cheese
Marshmallow cream/cream cheese mixture with apricot jam
bananas, nutella, cool whip
berries, whipped cream
plain with powdered sugar and chocolate syrup . . .