Favorite Recipes

Snicker Apple Salad ~ Chelsie Pedersen

5 large granny Smith apples, cut into bite-size pieces
1 (3oz). vanilla instant pudding mix
1 (8oz) cool whip
1 cup milk
4-5 regular size snicker bars, cut up

Mix milk and pudding. Add cool whip. Fold in apples and snicker bar chunks and chill.

Cream Cheese- Oatmeal- Sugar Cookies ~ Amy Mortensen

1 cup butter
6 oz. cream cheese (low fat optional)
1 cup sugar
1 tsp. vanilla
2 cups flour
1 Tbsp. baking powder
¼ tsp. salt
1 cup oats


Cream butter, cream cheese and sugar, add dry ingredients. Put in fridge to cool (30 min.) Roll into balls on cookie sheet and smash with hand. Bake at 350 degrees for 12-15 minutes.

Frosting:

Mix: 2 cups powdered sugar
3 Tbsp. milk
3 Tbsp. butter
¾ tsp vanilla
2-3 drops food coloring (optional)

White Enchiladas Casserole ~ Michelle Maddox

1 small package tortilla chips
10 ¾ oz. can Cream of Chicken soup
4 oz. can chopped green chilies
2 cups diced, cooked chicken
8 oz. sour cream
½ cup milk
½ cup chopped onion
1 cup grated cheddar cheese

In a greased, shallow casserole dish spread tortilla chips and mash down slightly. Then mix all remaining ingredients except cheese. Pour over chips. Top with grated cheddar cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake another 10-15 minutes.

Apple Pastry Squares ~ Lucenda Usher

Filling:
¼ cup brown sugar
2 Tbsp. cornstarch
1 cup water
5 cups thin slice peeled apples
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 Tbsp. lemon juice

Pastry:
2 cups flour
½ tsp salt
2/3 cup shortening (cold)
2 egg yolks beaten
¼ cup cold water
1 Tbsp. Lemon Juice

Glaze:
½ cup confection sugar
1 Tbsp. Butter
½ tsp. vanilla
1 Tbsp. Milk

Preheat oven to 400 degrees.

Filling: Combine sugar, cornstarch and water in a saucepan. Mix until blend. Add apples: heat to boiling, stirring constantly. Reduce heat simmer 5 minutes- then remove from heat, stir in spices and lemon juice; set aside.

Pastry: Combine flour and salt, cut in shortening until mixture is crumbly. Combine egg yolks, water and lemon juice; blend into flour mixture- will form a ball. Divide in half. On a lightly floured board, roll dough between 2 pieces of waxed paper to fit the bottom and half-way up sides of 13x9x2 baking pan. Spread filling over pastry- roll remaining pastry to fit pan exactly- place on top of filling. Fold bottom of pastry over the top and press to seal. Cut a few small slits in top of crust. Bake at 400 degrees for 40 minutes or until lightly browned.

Glaze: Combine all ingredients, drizzle over warm pastry

Serving size: 24

Peanut Butter and Jelly Sandwich: aka PB&J ~ Joie Spencer

2 Slices of bread
Peanut butter (for best results, use Peter Pan creamy style. No guarantees if using crunchy)
Jelly or Jam (not marmalade because nobody wants to call it PB&M)

Using a butter knife, spread a generous amount of peanut butter, using soft even strokes, from the center to the edges on 1 side of 1 piece of bread.
To prevent cross contamination of containers, wipe butter knife off with a napkin or us a separate butter knife. (At this point, if nobody else is watching, feel free to lick the knife clean.)
Using your “clean” butter knife spread the jelly or jam from the center to the edge on 1 side of the remaining piece of bread.

Place the two pieces of bread together facing the peanut butter and jelly sides together. Place peanut butter side down as to slow the process of the jelly soaking into the bread. Serves 1 (or ½ of one, if he’s hungry)

Cream Puffs~ Jamie Hoskins

Ingredients:
1 cup water
1 cup flour
1 stick margarine
4 eggs

Directions:
Heat to Boiling: 1 stick margarine and 1 cup water.
Stir in: 1 cup flour. Stir constantly until mixture forms a glob.
Remove from heat.
With a hand mixer, beat 4 eggs into mixture one at a time.
Beat until smooth and velvetty.
Drop onto greased cookie sheet in any size--they will double in size.
Bake at 350 for 45 minutes.
Allow to cool, then cut in half, remove doughy center, and fill with
whipped cream, pudding, or filling of your choice.

Topping:
3 tsp. cocoa
3 tsp. margarine
3 Tablespoons hot water
1 1/2 cup powdered sugar
Melt and mix cocoa and margarine over low heat. Stir in water and
powdered sugar. Drizzle over each cream puff.

Butter Crecent Rolls~ Nicole Ward

2 packages dry yeast
2 cups lukewarm water
1 cup sugar
1 cup butter (melted)
6 beaten eggs
1 ½ tsp. salt
9 cups flour

Mix the yeast with 2 Tbps sugar and the 2 cups lukewarm water. Add melted butter (make sure it is cool enough to add or it will kill the yeast). Next add the sugar and beaten eggs. Mix well with wire whip or hand mixer. Add 4 cups of flour and salt, mix again with whip or mixer. Add 4 ½ cups flour and mix with a wooden spoon (I use my kitchen aid dough hook) until it is completely mixed together. The remaining half cup of flour is used when you roll out the dough. It will form a huge ball. Now just cover it over with a lid or plastic wrap and let it rise until it is double is size. This should take about 2 hours depending on the temperature of your house. After is rises you can either roll it out or punch it down (don’t knead) and place it covered in the refrigerator. The dough will be good up to 4 days in the fridge.

Divide the dough into fourths rolling each fourth into a circle (leave the dough ¼ - 1/3 inches thick). Brush the circle with melted butter and cut like a pie into 12 pieces. Roll each slice starting from wide end to point. Place on a greased cookie sheet with point face down on pan. Cover with a towel and let rise. It will take 2-4 hours depending on whether the dough was refrigerated. Makes 4 dozen.

Bake at 400 degrees for 10 minutes. Brush the tops with melted butter after they come out of oven.

Summer Chicken Salad ~ Jill Anderson

2 Chicken Breast boiled and cooled
8 oz. Bowtie Pasta
8 oz. Rigatoni
Mandarin Oranges
Pineapple
Red Grapes
Craisins
Sprinkle with Cashews (optional)

Cook Chicken and set aside. Boil pasta then rinse in cold water. Add fruit (as much as desired). Cube chicken and add to pasta mix.

Dressing
¼ cup sugar
1/8 cup vinegar
½ cup Miracle Whip Light
1/8 cup milk

Add sugar and vinegar in saucepan and bring to a boil. Reduce heat and simmer until mixture is clear. Remove from stove and add Miracle Whip and milk. Cool before adding to pasta mixture.
*To simplify you can substitute Kraft Coleslaw Dressing instead of making your own. Serves 4-6

Crescent Rolls ~ Mary Dawn Meier

¾ c. lukewarm water
3 Tbsp. yeast
1 tsp. sugar

Mix and let rise.

1 and ½ c. water
¾ c. butter
½ c. plus 1 Tbsp. sugar
3 tsp. salt

Melt and mix together in microwave 2 to 3 minutes.

Add:
1 can evaporated milk
3 eggs, beaten
previously made yeast mixture
10 and ½ c. flour

Mix 5 minutes in bread mixture. Place in bowl and let rise until double. Separate dough into 3 parts. Roll dough into large circle; pour melted butter over top and cut into 12 (or 16) equal pieces. Roll piece into crescent shape, stretching as you go. Put on buttered pan and let rise until double. Bake at 375 degrees for 14 to 20 minutes.

Recipe may be converted into orange rolls. Mix ¾ c. sugar, ¾ c. coconut, and 2 Tbsp. orange peel. Add to dough when you pour butter over rolled dough. After baked, cover with glaze: ¾ c. sugar, ½ c. sour cream, 2 Tbsp. orange juice concentrate, and ¼ c. butter. Cook on stove on medium heat until bois, stirring constantly. Let boil three minutes and then pour over hot rolls. * Note: This recipe works well in Utah, but in Missouri I always have to add a lot more flour than the recipe calls for--just keep adding flour until the dough is no longer sticky. I cut my rolls into16 equal pieces, rather than 12 and cook the rolls for about 14 minutes.

Homemade Oreo Cookies ~ Tara Hille

2 boxes Devils food cake mix
4 eggs
1 cup vegetable oil
½ cup flour

Mix above ingredients. Roll into small balls and place on greased cookie sheet. Bake at 350 degrees for 10-11 minutes.

Filling:
½ cup butter (melted)
8oz. cream cheese (soften)
3 ¾ cup powder sugar

Mix above ingredients. When cookies have cooled, place filling in between two cookies. Makes about 24 Homemade Oreo cookies. `