Creamed Corn

Ingredients
1 pkg. frozen corn, cook and drain
2-3 oz. cream cheese
1 T. butter
3/4 tsp. dill weed

Directions
Add all to cooked corn and stir until melted. Thin with milk if it is too thick. 

Caramel Crunch Fudge Cake

This is my all time favorite Chocolate Cake! It's pretty easy too.

Ingredients

1/2 c. butter

2 oz. (2 squares) unsweetened chocolate

1 1/2 c. water

1 c. rolled oats

1 c. firmly packed brown sugar

1 c. white sugar

1/2 c. chocolate-flavored syrup

1 tsp. vanilla

3 eggs

1 1/2 c. flour

1 tsp. baking soda

1/2 tsp. salt

Directions

Heat oven to 350°. Grease 9x13 pan. In large saucepan, melt butter and chocolate. Add water; bring to boil. Stir in oats, sugar, brown sugar, chocolate syrup, vanilla, and eggs; mix well. Stir in flour, baking soda, and salt into chocolate mixture, mixing well. Pour into greased pan. Bake at 350° for 25-30 minutes or until cake springs back when touched highly in center. As soon as cake is removed from oven make the topping. 

TOPPING:

1/3 c. butter

1/4 c. whipping cream

3/4 c. firmly packed brown sugar

1/2 c. chopped pecans

As soon as cake is removed from oven, in small saucepan combine all ingredients. Bring to boil over medium heat, stirring constantly. Reduce heat; simmer 2-3 minutes or until slightly thickened. Pour over hot cake. Broil 4-6 inches from heat for about 2 minutes or until topping is bubbly and lightly browned. 

12 servings. 

Alan's Stew

This is one of the first recipes my dad had ever made (back in 1993). Since then he's become quite the chef at our house. This stew is so yummy, especially on cold wintery days. It's easy too!

Ingredients:

6 potatoes, cut into bite-size pieces

6-7 carrots, sliced

1 tsp. salt

1 lb. hamburger

1/2 onion, diced

1 pkg. dry onion soup

1 can water

2 cans Cream of Celery soup

1 can Golden Mushroom soup

Directions:

Cook the carrots in salted water for 15-20 minutes, then add potatoes and cook another 15-20 minutes. Drain water and put vegetables in crock pot. Brown hamburger with onion, salt and pepper to taste. Drain and add to crock pot. Mix the soups and can of water together and add to crock pot. Mi all together and cook on low.

Chicken Alabam

Lion House Recipe. This is a family favorite! Seriously so delicious. 


8 pieces chicken
2/3 c. flour
1 tsp. paprika
1 tsp. salt
dash of pepper
1/2 tsp. dash of thyme
5 T butter
1/2 c. chopped onion
2 c. chicken stock
1 c. light cream
1/2 tsp. lemon juice
2 T Pimento (optional)

Dredge chicken pieces with mixture of flour, paprika, salt, pepper, and thyme. Shake off excess flour and sauté in about 3 T. cooking oil. Saute onion lightly in 2 T. butter for 5 minutes. Stir in excess flour from dredging chicken. Add soup stock. Cook and stir until thickened. Add light cream and cook until smooth and thick. Add lemon juice, then pimiento; blend well. Pour sauce over chicken in a 2 to 3-quart casserole dish; cover and bake 1 1/4 hours at 325 degrees, or until chicken is fork tender. Serve over cooked rice. Makes 4-6 servings. 

Pepperoni & Cheese Crescents

• 30 min
• total time
• ingredients4
• servings8

Ingredients

1

(8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls

24

slices (about 5 oz.) pepperoni

2

oz. (1/2 cup) shredded mozzarella cheese

1

cup tomato pasta or pizza sauce, heated

Steps

• 1Heat oven to 375°F. Separate dough into 8 triangles; pat out each triangle slightly.
• 2Place 3 slices pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese.
• 3Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet.
• 4Bake at 375°F. for 10 to 14 minutes or until golden brown. Remove from cookie sheet. Serve warm crescents with warm pasta sauce for dipping.
  
  
  
  
  
  
  
  

Peach Cobbler Dump Cake

Peach Cobbler Dump Cake Recipe:

Ingredients:

2 (16 ounce) cans peaches in heavy syrup
1 (18.25 ounce) package yellow cake mix
1/2 cup butter
1/2 teaspoon ground cinnamon, or to taste

Directions:
Preheat oven to 375 degrees F.
Empty peaches into the bottom of one 9×13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
Bake at 375 degrees F for 45 minutes.

(source: http://www.sixsistersstuff.com/2012/05/peach-cobbler-dump-cake-recipe.html)

Oatmeal Cookies {raisin or chocolate chip}

Ingredients:
2 cubes butter, softened
1 c. brown sugar
1 c. white sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon (if making cinnamon & raisin variety)
1/2 tsp. salt
3 c. old fashioned or quick oats (uncooked)

Directions:
Preheat oven to 350°. Cream the butter and sugars together. Add the eggs and vanilla and beat until well blended. In a separate bowl stir together the flour, baking soda, cinnamon, and salt. Gradually add the flour mixture to the butter mixture. Stir in the oats and raisins/chocolate chips. Spoon onto cookie sheet and bake 10-12 minutes. 

Variations
* 2 cups raisins and 1 tsp. cinnamon
* 2 cups chocolate chips
* 1 1/2 cups flaked coconut and 2 cups butterscotch chips
* 1 1/2 cups dried cranberries and 1 1/2 white chocolate chips



NOTE: When I made them today, I put in about a 1/2 tsp. of cinnamon and used chocolate chips (no raisins). They turned out really yummy! 

Slow Cooker Creamy Chicken and Broccoli Over Rice

PREP TIME:  10 MINS

COOK TIME:  5 HOURS

TOTAL TIME:  5 HOURS 10 MINS

SERVES: 4-6

INGREDIENTS

• 4 boneless chicken breasts
• 14oz can cream of chicken soup
• 14 oz can cheddar soup
• 14 oz can chicken broth
• ½ teaspoon salt
• ¼ teaspoon Cajun seasoning
• ¼ teaspoon garlic salt
• 1 Cup sour cream
• 1 12 oz frozen bag broccoli florets or 4 cups fresh broccoli lightly steamed
• 1 Cup shredded cheddar cheese

INSTRUCTIONS

1. Spray crockpot with cooking spray and put cream of chicken soup, cheddar soup, chicken broth, salt, cajun seasoning, and garlic salt into the crockpot. Stir the soups and seasonings together until smooth. Place the chicken in the bottom of the crockpot.
2. Cover and cook on low for 4-6 hours or high 3 hours. The last 30 minutes of cooking, shred the chicken with two forks and add the broccoli, sour cream, and cheese. Cook for about 30 more minutes until the broccoli is tender and heated through.
3. Serve over white rice and garnish with more shredded cheese if desired.

{http://therecipecritic.com/2014/01/slow-cooker-creamy-chicken-broccoli-rice/}

Chicken & Wild Rice Soup

Ingredients:

1/2 cup onion, chopped

1/2 cup celery, sliced thin

1/2 cup carrots, sliced thin

1/4 cup butter

1/4 cup flour

4 cups chicken broth

Dried or fresh parsley flakes

1 cup half & half (or cream)

2 cups cooked and diced chicken (i used canned chicken)

1/2 cup uncooked wild rice 

Paprika

Directions:

Prepare wild rice according to package instructions (I used a rice cooker). Saute onion, celery, and carrots in butter. Blend in flour and stir. Cook 1 minute. 

Add chicken broth and parsley flakes. Stir until thick.

Stir in half & half, chicken, and rice. Sprinkle in some Paprika. Mix all together. Put in Crock Pot until ready to eat. 

Fresh Peach Pie

Ingredients:

Crust  

1 1/2 c. flour

2 T sugar

1 t salt

1/2 c. vegetable or canola oil

2 T milk

Pie filling

3 T cornstarch

3 T Peach flavored Jello powder (about half of a 3 oz pkg) - Raspberry is also a good alternative if you want to change it up a bit!

1 c. sugar

1 c. boiling water

3 c. sliced peaches (we used 3 peaches)

Directions:

1. Mix the flour, sugar, and salt together.  2. In a measuring cup, mix the oil and milk together and then add to the dry ingredients. 3. Using a fork, mix ingredients together right in the dish until moist enough to where you could form a ball with the dough. 4. Press the dough into the bottom and sides of your pie dish and bake for about 12-15 min @ 350 degrees.  

5. Mix dry filling ingredients together and then add to boiling water.  Stir until thickened.  6. Remove from heat and add peach slices. Pour into cooled crust and chill for about 2 hours.  7. Serve with whipped cream!

{original recipe from: http://clavinharper.blogspot.com/2014/09/fresh-peach-pie.html }

Mexican Fiesta Pasta Salad

Prep Time: 20 Minutes Cook Time: 10 Minutes

Ready In: 2 Hours 30 Minutes Servings: 16

INGREDIENTS:

1 (16 ounce) package dried rotini pasta 1 1/2 cups medium chunky salsa 1 cup mayonnaise 1/2 cup sour cream 1 (16 ounce) can black beans, rinsed and drained 1 (11 ounce) can Mexican-style corn with red and green peppers, drained 1/2 cup chopped red bell pepper

2 green onions, sliced thin 1 (4.25 ounce) can sliced black olives, drained 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin, or to taste 1/2 teaspoon dried cilantro, or to taste 1 teaspoon salt ground black pepper to taste

DIRECTIONS:

1.	Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
2.	Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.

{original recipe from: http://allrecipes.com/recipe/mexican-fiesta-pasta-salad/ }

My friend made this for our LunchBunch today and used half the mayo, left out the olives, added more green onions and used fresh cilantro

TACO BELL CRUNCHWRAP SUPREME (COPYCAT)

I also LOVE Taco Bell! This recipe was a home run.

Prep Time:15 Min Cook Time:15 Min Total Time:30 Min

Serves 6

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning mix
• 1 can nacho cheese (or queso cheese dip)
• 6 burrito-size flour tortillas
• 6 tostada shells or corn tortillas
• 1 cup sour cream
• 2 cups shredded lettuce
• 1 tomato, diced
• 1 cup shredded Mexican cheese blend
• cooking spray

Instructions

• 1
  In a large skillet, over medium-high heat, cook and crumble the ground beef until no longer pink. Drain grease. Stir in the taco seasoning mix, and water it calls for on package. Cook according to package directions.
• 2
  Warm the nacho cheese sauce or queso cheese in a microwave-safe bowl. Place the flour tortillas on a large plate. Microwave for 20 seconds to warm them.
• 3
  Lay one flour tortilla on a flat surface. Spread 1/2 cup of taco meat onto the center of the tortilla. Drizzle a couple Tablespoons of nacho cheese over the meat. Top meat with one tostada shell or crispy corn tortilla *see notes below. Spread a thin layer of sour cream over the tostada shell. Top with lettuce, tomato and shredded Mexican cheese.
• 4
  To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings. There will be a spot left open in the center; cut a piece of another flour tortilla and tuck it in the center, so it's fully covered.
• 5
  Repeat with all remaining tortillas, tostadas and fillings. You'll have 6 crunch wraps total.
• 6
  Spray a large, non-stick skillet with cooking spray. Heat over medium heat. Place one crunchwrap seam-side down onto the skillet. Cook for 2 - 3 minutes, or until golden-brown. Carefully, flip over and cook other side until golden-brown. Repeat process with all crunchwraps. Serve immediatley.

Notes

• *If using corn tortillas, heat oven to 400° F. Place corn tortillas on a baking sheet and bake for 10 minutes or until crispy.

CHIC-FIL-A CHICKEN SANDWICH (COPYCAT)

So...I LOVE Chick-fil-A and when I found this recipe on pinterest I was super excited to try it! It turned out delicious, Mmmmmm. Plus they were pretty simple to make :) 

Prep Time:2 Hr Cook Time:10 Min Total Time:2 Hr 20 Min

Serves 4

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup dill pickle juice
• 2 eggs
• 1/2 cup milk
• 1 cup all-purpose flour
• 2 Tablespoons powdered sugar
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 cup peanut oil (or vegetable oil)
• 4 Hamburger buns
• pickles slices
• romaine lettuce
• tomato slices

Instructions

• 1
  Slice each chicken breast in half, lengthwise, to form 4 thin cutlets. Place chicken in a large ziplock bag and pour in pickle juice. Seal bag shut and place in the refrigerator. Marinate for 1 - 2 hours.
• 2
  Heat oil in a large non-stick skillet to 350° F.
• 3
  In a small bowl, whisk together eggs and milk.
• 4
  In a separate bowl, combine flour, sugar, salt, pepper, paprika and garlic powder.
• 5
  Remove chicken from pickle juice. Dip each piece in the egg/ milk mixture, and then into the flour mixture. Coat well. Shake off excess flour.
• 6
  When oil is ready, fry 2 pieces at a time for 3 - 4 minutes on each side. You want it cooked through on the inside, and the outside should be golden-brown. Place chicken on a paper-towel lined plate to absorb excess oil.
• 7
  Repeat with other 2 chicken cutlets.
• 8
  Serve chicken on toasted buns with pickles, lettuce and tomato. Enjoy!

Strawberry Shortcake

My visiting teacher in our provo ward brought us this dessert after Bailey was born. It's Delicious!

Pudding:

2 small pkgs of vanilla instant pudding

3 cups of milk

1 pkg cream cheese

Directions:

Soften cream cheese and mix that first so it doesn't get clumsy. Then add the pudding and milk. Put in fridge until it sets. 

Serve with store-bought(Costco) pound cake and freshly sliced strawberries.