Homemade Scones- Park Meadows Ward

Ingredients

2 Pkg Dry Yeast
2 1/2 C. Warm Water
1/4 C Sugar
1/4 C Melted Margarine or Butter
1 Egg
1 Tbs Salt
6 to 7 Cups Flour
Oil
Directions

Soften yeast in water. When yeast is bubbly, add half of the flour and the egg and beat with a mixer. Add the rest of the ingredients and knead. Using a rolling pin, roll into a fairly thin sheet. Use a pizza roller to cut out triangles. Cook in hot oil til browned slightly and drain on paper towels. Best when served hot. Serve with butter, ham, syrup, powdered sugar, honey, or whatever you like!

Fried Peanut Butter & Banana Samiches

This is a tasty sandwhich that is fast yet filling. Enjoy!

INGREDIENTS:

A few tablespoons of peanut butter

A squirt of honey

A splash of cinnamon

Diced banana pieces

Butter

Bread

DIRECTIONS:

Turn the burner on medium heat and put butter flavored Pam in the skillet. To assemble the sandwhiches mix the peanut better, 3-4 squirts of honey, and a couple of dashes of cinnamon. Spread this mixture of both sides of the bread. Layer one side of bread with banana slices. Put the other side of the bread on the banana slices. Spread butter on one side of the sandwhich and then set buttered side into the pan and fry until golden. While the sandwhich is cooking butter the other side of sandwhich and flip. After both sides are golden enjoy! For an added flair a light dusting of a cinnamon sugar combo is tasty.

Teriyaki Chicken Rice Bowls- Debi Slater

Ingredients

20 boneless/skinless chicken thighs (this is important- don't use breasts!)

Marinade Sauce:
3 Cups Soy Sauce
2 Cups brown sugar
1/2 Tsp Garlic Powder
1 Cup White Sugar
1 Tsp Ginger Powder
1/2 Tsp Sesame Oil

Directions

Mix marinade ingredients in large bowl. Add sauce to uncooked chicken & marinade for atleast 24 hours. Reserve some sauce for serving. Grill chicken, then cut into strips. Serve chicken with rice and extra sauce. (You can boil the sauce that was used to marinade the chicken and strain it if you don't have enough sauce).

Hawaiian Haystacks- Elana Dearborn

Ingredients

1 large can Cream of Chicken Soup
Rice (desired amount)
Pick whichever of the toppings below you would like:
Diced Tomatoes
Coconut
Sliced black olives
Cheddar Cheese
Chow Mein Noodles
Sliced celery pieces
Pineapple
Green Pepper
Red Peppers

Directions

Cook Rice. Heat Cream of chicken soup over medium heat. Add water, and make smooth gravy mixture. Serve soup over rice with ingredients on top.

Famous 7 Layer Dip- Mormon Cookbook

Ingredients

2 Large, Ripe Avocados
1 Tbsp Lemon Juice
1 (16 oz) Can Refried Beans
1 1/2 Cups Sour Cream
1 (1.25 oz) Pkg Taco Seasoning Mix
1 Cup Shredded Monterey Jack or Cheddar Cheese
1 (3.8 oz) Can Sliced Black Olives, well drained
2 Medium Tomatoes, chopped
6 Green Onions, chopped
Tortilla Chips

Directions

Peel, pit, and mash avocados. Add lemon juice and mix well. Set aside. Spread refried beans in a rectangular pyrex dish. Spread with avocado mixture. Stir together sour cream and taco mix. Spread over avocado layer. Sprinkle with cheese, black olives, tomatoes, and green onions. Serve with tortilla chips.

Peanut Butter Cookies- Lion House

Ingredients

5 1/4 Cups Flour
2 Tsp baking soda
1 Tsp salt
1 Cup Butter
3/4 Cup Shortening
1 3/4 Cups Sugar
1 3/4 Cups Brown Sugar
4 Eggs
1 Tsp Vanilla
3/4 Cup Peanut Butter

Directions

Line cookie sheet with waxed paper; set aside. (You don't have to do this step). In medium bowl, mix flour, baking soda, and salt; set aside. In large mixing bowl,cream butter, shortening, sugar, brown sugar, eggs, and vanilla. Stir in peanut butter. Add flour mixture and stir until well blended. Drop dough by tablespoonfuls onto cookie sheet. Using fork dipped in flour, flatten each cookie slightly in a crisscross pattern. Bake at 350 degrees for 8 to 10 minutes or until slightly golden around the edges. Do not overbake. Makes 5 dozen 3 inch cookies.

Spaghetti Pie- Heidi Slater

Ingredients

6 oz Spaghetti
1/3 Cup grated Parmesan Cheese
2 Eggs
2 Tablespoons Butter or Margerine
1 Pound Ground beef
3 Cloves Garlic, minced
1/4 Tsp Pepper
1 (1 pound 12 oz) can crushed tomatoes
1 (8 0z) can tomato sauce
1 (3 oz) package spaghetti sauce mix
Mozzarella Cheese
Cottage Cheese

Directions

Cook spaghetti in water until tender but still firm. Drain. Add eggs, Parmesan cheese and butter. Mix and shape into a crust in greased pyrex or pie dish. Spread a thin layer of Cottage Cheese over top. Preheat oven to 350. Brown ground beef. Add minced garlic and pepper to ground beef. Cook and stir for about 2 minutes. Stir in crushed tomatoes, tomato sauce, and spaghetti sauce mix. Simmer about 15 minutes. Remove from heat and pour on top on spaghetti crust. (Note: If you don't like a lot of meat, don't add all of it). Spread and make even. Sprinkle mozzarella cheese and parmesan cheese over top. Place in oven for 30 minutes.

Quick and Easy Chicken Enchilada Casserole- Elana Dearborn

This meal is great if you're looking for a quick fix.

Ingredients

2-3 Cans Cooked Chicken
1 Big Can Cream of Chicken Soup
Larger Pkg of Corn Tortillas (they are the small round ones)
Cheddar Cheese
1 small can (4 oz) diced green chilies
Salsa

Directions

Preheat oven to 375. Heat up Cream of Chicken soup, and add some water to make it a smooth consistency. (Note: You may not need to use the entire can of soup!) Add the chicken and can of chilies to it. Rip up corn tortillas into pieces, and layer bottom of casserole dish (make a crust). Add chicken mixture on top and layer with cheese. Add another layer of corn tortillas and continue this process until the casserole dish is full. Cover with tin foil and cook in oven for 20-25 minutes. Serve with salsa.

Seven Flavor Hamburger

This is a healthier version of sloppy joes. Ben really loved it and it took no time at all to make.

Cook Time: 20 min.
Servings: 6

INGREDIENTS:
- 1 pound ground beef
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped green pepper
- 1 teaspoon salt
- 1 pinch black ground pepper
- 1/3 cup ketchup
- 1 tablespoon white vinegar
- 2 tablespoons Worcestershire sauce
- 1 (8 oz) can tomato sauce
- 6 hamburger buns

DIRECTIONS:
1) Cook ground beef in a large skillet over medium heat until no longer pink. Stir frequently, and break into pieces. Drain off grease.
2) Add onion, celery, and green pepper to the skillet, and season with salt and pepper. Cook, stirring until onion is soft, about 5 minutes. Stir in ketchup, vinegar, sugar, Worcestershire sauce, and tomato sauce. Cover, reduce heat to low, and simmer for 10 minutes. Spoon onto buns and serve

Chicken Pot Pie- Debi Slater

Ingredients

1 (10 oz) Pkg Frozen Peas and Carrots
1/2 C Chopped Onion
1/4 C Butter or Margerine
1/3 C Flour
3 Chicken Bouillon Cubes
3 C Cooked Cubed Chicken (Canned)
1 Box Pillsbury Pie Crust (This can be found in the refrigerated section near the biscuits. It's in a red rectangular box)
1/8 Tsp Pepper
2 C Water
3/4 C Milk
1/2 Tsp Salt

Directions

Cook Peas and Carrots; drain. Saute onion in butter until tender. Stir in flour, salt and pepper. Add water, milk, and chicken bouillon cubes all at once. Cook and stir until thickened. Stir in vegetables and chicken and heat until bubbly. Turn mixture into 9x13 inch greased pan. Bake at 450 for 12 to 15 minutes (until crust is golden brown).

Salsa - my Aunt Lorelea

This is my all-time favorite salsa--and it's super easy to make.

Ingredients
1 can whole kernel corn, undrained
1 can blackeyed peas, undrained
1 bunch cilantro, chopped
1 bunch green onions, chopped
2 large tomatoes, diced
2 avocados
1 package Good Seasons Italian Dressing mix
1/4 c. vinegar

Directions
Mix all and chill 2 hours. Add sliced avocado and serve. The salsa can get a bit watery, so if you need to, drain off a bit of the liquid.

Creamy Fruit Dip

Ingredients
8 oz. cream cheese, softened
3/4 c. brown sugar
1/4 c. white sugar
1 tsp. vanilla

Directions
Mix all ingredients until sugar is dissolved.

This dip is especially great with sliced apples.

Cafe Rio Meal with Dressings- Tried and True

Cafe Rio Dressing

1 Pkg buttermilk ranch dressing packet (make as per recipe)
2 Tomatillos (tomato like vegetable with a husk around them)
1/2 bunch cilantro
1 clove garlic
1 Juice of lime
1 Jalapeno (Use the seeds too if you like it spicy. You could substitute a few drops of green tabasco for the jalapeno).

Use a food processor to blend all the ingredients well. Refrigerate.

Rice

6 C Water
6 Chicken bouillon cubes
4 tsp minced garlic
1/2 bunch chopped cilantro
1 tsp cumin
1 can green chilies
3/4 tsp salt
1 Tbsp Butter
1/2 medium onion, chopped
3 C Rice, uncooked

Blend cilantro, green chilies and onion together in food processor. Bring water to boil, add all ingredients. Reduce temperature to low. Cover and simmer 30 minutes or until rice is tender. You may need to add more water.

Cilantro-Lime Vinaigrette

6 Tbsp Oil (half olive, half vegetable)
1/4 C Chopped fresh Cilantro
2 Tbsp Lime Juice
1 Clove garlic, minced
1 small hot pepper, finely chopped (or to taste)
Salt and freshly ground black pepper

Combine all ingredients in small jar. Shake well and set aside.

Pork

5 Lb Pork Roast
3 Cans el Pato Tomato Sauce
3 Cans Tomato Sauce
1 C Dr. Pepper
2 C Brown Sugar

Put all ingredients in crock pot and cook overnight on low. Shred the pork and remove fat and cook til dinner time.

I make the ranch, rice and pork. I buy tortillas from Cafe Rio or Costa Vida (3/$1); or you can buy the dough for fresh ones at the store. I buy canned black beans, a head of romaine lettuce and parmesan cheese and serve it all together. You can also melt cheese on the bottom of the tortillas to make it more like Cafe Rio.

Ground Beef Stroganoff- Lion House

Ingredients

1/2 cup chopped onion
1 small glove garlic, minced
1 tbsp butter or margerine
1 pound ground beef
2 tbsp flour
1 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1 cup sliced mushrooms (can)
1 can (10 1/2 oz) cream of mushroom soup
1 cup sour cream
Cooked rice or egg noodles

Directions

Saute onion and garlic in a little butter or margarine in hot skillet. Stir in meat, flour, and seasoning; saute about 5 minutes or until meat loses its color. Add mushrooms, then soup; simmer about 10 minutes. Stir in sour cream and heat, but do not boil. Add a little milk if needed. Season to taste. Serve on hot rice or noodles. Makes 4 to 6 servings.

Angel Hair Pasta with Chicken- Park Meadows Ward

Ingredients

2 Tbsp Olive Oil, divided
2 Skinless boneless chicken breast halves, cut into 1 inch cubes
2 Carrots, sliced diagonally
1 (10 oz) pkg frozen broccoli florets, thawed
2 Cloves Garlic, minced
12 oz Angel Hair Pasta
2/3 Cup Chicken Broth
1 Tsp Dried Basil
1/2 Cup Grated Parmesan Cheese

Directions

Heat 1 Tbsp oil in medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels. Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring for about 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer. Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil, and parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes. Drain pasta. Place in large serving bowl. Top with chicken and vegetable mixture. Serve immediately. Serves 4.