Taco stand sweet pork tacos

So very delicious!!!!! This is a wonderful website. Make it and love it. Must make the slaw to go with the tacos!

Crockpot Nachos

4-5 Frozen Chicken Breasts

1 can drained black beans

1 can drained canned corn

1 15 oz jar of salsa

1 8 oz package cream cheese

1. Put frozen chicken breasts into crock pot.

2. Add corn, black beans and jar of salsa.

3. Cover and cook on high for 4-5 hours or until chicken forks apart.

4. Add 1 pkg cram cheese and let sit for about 1/2 hour. Use a fork to pull apart all the chicken before adding the cream cheese. Can serve over tortilla chips or sticky rice.

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.

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.

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.

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.

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.

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.  

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 . . .

Taco Salad

Oh, what to fix for dinner. This one is so fast and easy and everyone loves it.

2 lbs ground beef
1 pkg taco seasoning
10-3/4 oz tomato soup
15 oz diced tomatoes, Mexican seasoned
1 small tomato sauce
1 can sliced olives
1 small pkg Doritos
3 C Cheddar cheese

Brown ground beef and season to taste with seasoning salt and garlic salt. Drain off fat. Add taco seasoning to meat and mix well. Add tomato soup, tomatoes, (pour off a little liquid before adding), and tomato sauce to meat mixture. Add olives, stir and then spread mixture in large cookie sheet with sides. Mix in chips and 1 C of grated cheese. Spread evenly in cookie sheet. Top with 2 C of cheddar cheese. Bake in 350 degree oven for approx 10 min.--just long enough to melt cheese on top. Do not overcook! Serve meat mixture over lettuce salad which has been topped with ranch and/or Catalina dressing.

Baked Chicken Breast Supreme

6 chicken breasts
2 c. sour cream
1/4 c. lemon juice
4 tsp. paprika
1/4 c. worchestershire sauce
4 tsp. salt
4 tsp. celery salt
2 c. dry bread crumbs
1 tsp. garlic salt
1/2 c. melted butter
1/2 tsp. pepper

Cut chicken breasts in half. In large bowl combine sour cream, lemon juice, worchestershire sauce, salts, paprika and pepper. Add chicken, coat each piece well. Let marinate in fridge overnight. Remove from mixture, roll in bread crumbs, coat evenly. Arrange in shallow pan, lined with tin foil. Spoon some melted butter over chicken, bake 45 min. 350. Spoon rest of butter on chicken and bake 10 min. longer. (Until tender and nicely browned)

Spaghetti Sauce

No more bottled spaghetti sauce for us! This tastes so much better, and hardly takes any more time. Thanks to Marilyn Johnson, as published in the Lindon 11th Ward Cookbook.

2 cans crushed tomatoes (I used diced, and blended in food processor)
2-1/2 t basil
1/2 chopped onion
1/4 c. sugar
1 pinch of celery seed
1 lb ground beef, browned
1 small can tomato paste
1 t garlic powder
1/2 chopped green pepper (I left this out for my picky husband)
1/2 T salt
1 t oregano

Combine and simmer 10 to 30 minutes.

Crockpot Chicken and Dumplings

Thanks to my friend, Judith, for this recipe. We ate this for Sunday dinner tonight. Delicious comfort food on a cold winter evening, and it made the house smell soooo good all day!

4 skinless, boneless chicken breast halves
2 stalks celery chopped
1 1/2 C. sliced carrots
2-4 C. chicken broth
1 onion finely diced
1 bay leaf
2 cans cream of chicken soup
2(10 oz.) packages refrigerator biscuits(Grands) torn into 4 pieces.
1 t. poultry seasoning
1 C. frozen peas and carrots
dash of sage & thyme

mix all ingredients together in a crockpot except the biscuits. cover and cook for 5 to 6 hours on high, remove chicken and shred. Return to the crockpot, now add the biscuits and cook for 30 more minutes until the dough is no longer raw in the center. A few minutes before serving add the frozen peas and carrots.