Artichoke Dip

2 8-oz. packages cream cheese (light works great), softened

1 c. mayonnaise (no Miracle Whip or fat free mayonnaise, although low-fat mayo also works great)

1 c. (packed) shredded Parmesan cheese (try to get a wedge and grate it yourself; the pre-shredded stuff in a bag doesn’t melt well)

1 12-oz. jar MARINATED artichoke hearts, drained and chopped

6-7 cloves garlic, minced

Preheat oven to 350. In a large bowl, mix the softened cream cheese with the mayonnaise and shredded Parmesan cheese. Gently add in the chopped artichoke hearts and minced garlic. Place the mixture into a 9″ pie plate (or divided evenly among smaller dishes) and bake for 25-30 minutes or until it’s lightly browned and bubbly on top. Serve hot with slices of bread and/or tortilla chips.

Broccoli Salad

4 C Broccoli - washed and cut right to the flowerets

Half of a small red onion (more or less to taste)

Some Grated Parmesan cheese

3/4 C Chopped, Cooked, Cooled Bacon

Dressing:

1 C Mayonnaise

1 t Sugar

2 T vinegar

Instructions:

Mix and refrigerate lol :)

New England Clam Chowder

• 4 slices bacon, diced
• 1 1/2 cups chopped onion
• 1 1/2 cups water
• 4 cups peeled and cubed potatoes
• 1 1/2 teaspoons salt
• ground black pepper to taste
• 3 cups half-and-half
• 3 tablespoons butter
• 2 (10 ounce) cans minced clams

Directions

1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

*I got this recipe from Julie Johnson, my home school mom friend that I met in Moab. She and her hubby do a big dinner at their house every Friday night for whoever wants to come. This is the soup she made the first night the kids and I went. =)

Pilsner Parmesan Potatoes

4 pounds Yukon gold potatoes, peeled and thinly sliced
1 C chopped onion
1 bottle (12 oz) pilsner beer
1 C grated Parmesan cheese
1/2 C whipping cream
1 T flour
1 t paprika
Salt and pepper

Preheat oven to 350*. Grease 13 X 9 inch baking dish. Place potato slices in dish. Sprinkle with onion.

Combine beer, cheese, cream, flour, paprika, salt and pepper in a medium bowl. Pour over potato mixture; stir gently to coat potato slices evenly.

Cover baking dish with foil; bake 30 minutes. Remove foil; bake 15 to 20 minutes or until potatoes are golden brown and bubbly. Let stand 15 minutes before serving.

Tipsy Chicken Wraps

1 T dark sesame oil
1 pound ground chicken
8 ounces firm tofu, diced
1/2 red bell pepper, diced
3 green onions, sliced
1 T minced fresh ginger
2 garlic cloves, minced
1/2 C Asian beer
1/3 C hoisin sauce
1 t hot chili paste
1/2 C chopped peanuts
2 heads Boston lettuce
Whole fresh chives

Heat oil in large skillet over medium heat. Brown chicken, stirring to break up meat. Drain fat. Add tofu, bell pepper, green onions, ginger and garlic, cook and stir until green onions are softened. Add beer, hoisin sauce, and chili paste; cook until heated through. Stir in peanuts.

Place spoonful of chicken mixture in center of each lettuce leaf. Roll up ao enclose filling. Wrap chives around filled leaves and tie to secure.

Makes about 20 wraps.

Spiced Beer Fondue

1 bottle (12 oz) light colored beer, such as ale or lager
2 C shredded Gruyere cheese
1 C shredded Cheddar cheese
2 T flour
1 t coarse grain mustard
Salt and Pepper

Bring beer to a boil in a medium saucepan; simmer over medium heat until it stops foaming, about 5 minutes. Reduce heat to low.

Toss cheeses with flour in medium bowl. Gradually add cheese mixture to beer, stirring constantly. Add mustard, salt and pepper. Cook, stirring constantly, until cheeses are melted. Transfer to fondue pot over low heat.

Cowboy Beans

• 1 pound lean ground beef
• 1/2 cup chopped onion
• 1/4 cup ketchup
• 1/4 cup barbecue sauce
• 1/4 c. granulated sugar
• 1/4 c. brown sugar
• 2 tbsp. sorghum or other molasses
• 1 tbsp. chili powder
• 1 tsp. salt
• 1 tsp. pepper
• 2 tbsp. mustard
• 1 can (approx. 16 ounces) pork 'n beans
• 1 can (approx. 16 ounces) butter beans, drained
• 1 can (approx. 16 ounces) kidney beans, drained
• 1 can (approx. 16 ounces) pinto beans, drained
• 1/2 lb. bacon, cooked and crumbled

Preparation:

Cook ground beef until browned, breaking up and stirring as it cooks. Add onion and cook until tender; drain off excess grease. Add remaining ingredients, except bacon. Put in casserole or crock pot and top with bacon crumbs. Bake at 350° for an hour, or cook in covered slow cooker or crock pot on HIGH for 1 hour, then reduce heat to LOW and cook 2 to 4 hours.

Celery Salad

• 3/4 cup sliced celery
• 1/3 cup dried sweet cherries
• 1/3 cup frozen green peas, thawed
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped pecans, toasted
• 1 1/2 tablespoons fat-free mayonnaise
• 1 1/2 tablespoons plain low-fat yogurt
• 1 1/2 teaspoons fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

1. In a medium bowl, combine the celery, cherries, peas, parsley and pecans. Stir in the mayonnaise, yogurt and lemon juice. Season with salt and pepper. Chill before serving.

Chicken Scallopini

Italian herb seasoning
Chicken breasts
Flour
Olive oil
2 T butter
A little lemon zest
1/3 C chicken broth
2 T lemon juice

Sprinkle herb seasoning over chicken. Place breasts between 2 sheets of wax paper and pound lightly to flatten chicken. In a flat bowl, throw in a few tablespoons of flour. Dredge chicken in flour, shaking off excess. Heat up your skillet over medium heat. Add about 2 T olive oil and 1 T of butter. When hot, saute chicken until brown and cooked through. Transfer to a plate. Sprinkle with lemon zest and salt and pepper. Set aside and keep warm. Add a little bit of flour to the remaining oil in the skillet. If there isn't any left, I usually add another tablespoon, heat it up and then add a bit of flour to make a thick paste. Whisk in chicken broth and lemon juice. Bring to a boil and simmer 2 minutes, stirring constantly until sauce thickens up. Remove from heat, stir in the last tablespoon of butter and pour sauce over chicken. TAA DAA!

Crunchy Romaine Toss

Dressing:

1/2 C sugar
1/2 C vegetable oil
1/4 C cider vinegar
2 t soy sauce

In a jar with a tight fighting lid, mix together dressing ingredients. Shake the ever loving life out of it, then sit it on the counter.

Salad:

head of romaine lettuce
1 small head of broccoli
a few chopped green onion
Ramen Noodles
Sugar coated walnuts

Chop up a head of romaine lettuce, throw in your salad bowl. Finely chop up 1 small head of broccoli, add to the lettuce. If you want, add a few chopped green onion. In a small skillet, melt 2 T butter. Smash the snot out of a bag of ramen noodles. Saute the ramen in the butter until golden brown. When cool, add to salad along with walnuts. Dress and enjoy! I normally make the dressing last so everything can cool. I also just add the walnuts and ramen to everyone's individual salad so it doesn't get soggy. Then you can eat the leftover salad the next day and it's still all fresh! =)


Sugar Coated Walnuts:

1 cup Water
1/2 cup Sugar
1 cup walnuts

In your glass measuring cup, mix together 1 C water, 1/2 C sugar and 1 C walnuts. Microwave on high at one minute intervals stirring between each interval until water is mostly dissolved. Then microwave at 30 second intervals until the water is gone and the walnuts are nearly dry. Spread onto a cookie sheet to cool.

Homemade Peanut Butter Cups

1 1/2 cup creamy peanut butter, divided
4 1/2 teaspoons butter, softened
1/2 cup powdered sugar
1/2 teaspoon salt
2 cups semisweet chocolate chips
4 mild chocolate candy bars, coarsely chopped

In a small bowl, combine 1 cup peanut butter, butter, powdered sugar, and salt until smooth; set aside. Add more powdered sugar if too runny

In a microwave, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth.

Use two ziplock bags-- one for chocolate mixture, one for peanut butter. Squeeze chocolate mixture into a paper-lined miniature muffin cup. Top each with peanut butter mixture, to with another squeeze of chocolate mixture.

Refrigerate until set. Store in an airtight container.

Alyse's Salsa

about a quart of tomatoes
1/2 onion
1 4oz. can green chilies
1 Tbls lemon or lime juice
Pickeled Jalepenos (more or less for spiciness)
about a tsp of the juice from the pickled jalepenos
2 tsp. garlic
a few sprigs of cilaantro
****Optional 1/2 tsp cumin

Chicken Divan

2 breasts halved
6 T butter
16 spears asparagus
3 green onions
2 T flour
1/2 t. salt & 1/4 t. pepper
1 cup whipping cream
1/4 cup white cooking wine
2 T Parmesan cheese

In a skillet with 3 T butter, brown chicken until juices run clear. Steam asparagus. heat oven to 350*, melt remaining butter in a saucepan. Add chopped onions & saute. Blend in flour, salt and pepper. Stir in cream, whipping until smooth, add wine and bring to a boil. Add 2 T Parmesan cheese. Lay chicken in dish, arrange asparagus on top of each chicken breast half. Pour sauce over and cook for 15 minutes.

Homemade Laundry Soap

1/3 bar Fels Naptha or other type of soap such as Zote or Ivory
1/2 cup washing soda
1/2 cup borax powder

~you will also need a small bucket, about 2 gallon size~

Grate the soap and put in a sauce pan. Add 6 cups water and heat it until the soap melts. Add the washing soda and the borax and stir until it is dissolved. Remove from heat. Pour 4 cups hot water into the bucket. Now add your soap mixture and stir. now add 1 gallon plus 6 cups of water and stir. Let the soap sit for about 24 hours and it will gel.

Use 1/2 cup per load, and stir/ shake well before using each time.

Artichoke Chicken

1 (14 oz.) can quartered artichokes, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 dash garlic powder
4 boneless, skinless chicken breast halves

In a bowl, combine the artichokes, cheese, mayonnaise and garlic powder. Place chicken in a greased 11-in. x 7-in. x 2-in. baking dish. Spread with artichoke mixture. Bake, uncovered, at 375* for 30-35 minutes or until chicken juices run clear.

Breaded Ranch Chicken

3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 envelope ranch salad dressing mix
8 boneless skinless chicken breast halves
1/2 cup butter or margarine, melted

In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13-in. x 9-in. x2in. baking dish. Bake, uncovered, at 350* for 45 minutes or until chicken juices run clear.

yield: 8 servings

Ranch Glazed Chicken Breasts

1/2 cup grated Parmesan cheese
1/4 cup mayonnaise
1/4 cup ranch dressing (or Ben's salad dressing)
8 frozen chicken breasts

In small bowl, mix cheese, mayonnaise and dressing, set aside; grill chicken breasts over medium heat/coals until juices run clear. Spoon and spread cheese mixture over entire top of each chicken breast; cook covered 3ish minutes until topping is light golden brown and slightly puffy.

Basic Antiseptic All Purposse Cleaner

Up to 1 teaspoon antiseptic essential oil:
(thyme, sweet orange, lemongrass, rose, clove, eucalyptus, cinnamon, rosemary, lavender, or tea tree)
1 teaspoon washing soda
2 teaspoons borax
1/2 teaspoon liquid soap
2 C hot water

Combine the ingredients in a spray bottle. Shake to dissolve and blend the minerals.


Shelf life: Indefinite

Basic Flour Cleaner Formula

1/4 C liquid soap or detergent
Up to 1/2 C white distilled vinegar
2 gallons warm water

Combine the ingredients in a large plastic bucket. Use with mop or sponge.


Heavy duty grease cutting formula:

Add 1/4 C washing soda to the bucket before adding the warm water. Stir to dissolve. Do not use on waxed floors.

Soft Scrubby

Equal parts baking soda and Dr. Bronners

Mix together to form a smooth paste. Only make the amount you need as it dries out. Peppermint Dr. Bronner's is the best for bathrooms as it has anti bacterial properties.

Lasagna

1 Lb ground beef
1 jar of Prego (the biggest one 4 lbs 3 oz)
1 package uncooked lasagna noodles
1 pound mozzarella cheese
1/2 C Parmesan (optional)

Brown hamburger and drain well. Add sauce. Layer in a 13 X 9 pan: Sauce 1st, just enough to cover the bottom of the pan, then noodles, then sauce mixture, then mozzarella. Keep layering, ending with the sauce and cheese. You should have about 3 to 4 layers of the lasagna noodles. Cover tightly with foil. Bake at 350* for about 1 1/2 hours. Uncover and sprinkle with Parmesan.

Alfredo Sauce

1/2 C butter
2 cloves garlic
2 C cream
1/2 C Parmesan
Salt and Pepper to taste

In a large skillet, melt butter. Add garlic, cream, cheese, and salt and pepper. Cook over medium heat until cheese is completely melted and the sauce has thickened up.


This is Ben's Moms recipe. Sherry gave it to Kami who wrote it on the back of an Evco receipt from Jezebel's build.

Strawberry Spinach Salad

There are no measurements on the ingredients for the salad, just make enough to meet your needs.

Spinach
Strawberries (sliced)
Mandarin oranges
Candied Walnuts
Crasins

Dressing:

Blend together:
1/4 cup cider vinegar
1/2 cup sugar
1/2 tsp minced onion
1/4 tsp paprika
1/4 tsp worchestire
1/2 cup vegetable oil
strawberries ( just add strawberries to taste)


Add last and mix:
2 tbls sesame
1 tbls poppy seed

Salad Recipe Compliments of Amanda (Ben's Co-worker :) )

Chicken Enchiladas

3 can Enchilada Sauce (1 can Old El Paso Mild Enchilada Sauce, 2 can kroger brand Enchilada Sauce Red)

12 corn tortillas

shredded cheddar cheese

1 large chicken breast

Vegetable oil for frying

Boil the chicken until cooked through, and then shred into a bowl. Heat enchilada sauce in a sauce pan until warm. In a small skillet heat enough oil to cover the bottom of skillet (medium highish). Fry tortillas one at a time in hot oil, fry until crispy around edges and then flip and fry other side. Remove to paper towel cover plate, blot off extra oil. Fill cooked tortilla with a little chicken, a spoonful of sauce, sprinkle some cheese, roll up and place seam side down in 9x13. Once all tortillas are cooked, filled, rolled, and placed seam side down in 9x13 pour additional enchilada sauce over them and sprinkle with cheese. Place in preheated 375 degree oven and bake until cheese is melted ... 15ish minutes.

Crepes

2 beaten eggs
1 1/2 C milk
1 C flour
1 T cooking oil
2 T sugar

Step One: The night before you want these, find Chris and request for breakfast

Step Two: That morning, set the table, set up Killer Bunnies or Bang and then enjoy the masterpieces that Chris creates.

Potato Pan Rolls

2 medium potatoes, peeled and quartered
1 1/2 C water
2 packages active dry yeast
1 t sugar
1/2 C butter, melted
1/2 C honey
1/4 C vegetable oil
2 eggs
2 t salt
6-7 C flour

In a saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for about 15-20 minutes or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110*-115*. Mash potatoes; set aside 1 cup to cool to 110*-115*.

In a mixing bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add mashed potatoes, butter, honey, oil, eggs, salt and 1 1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls each in three greased 9 inch round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 400* for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

BLT Macaroni Salad

2 C uncooked elbow macaroni
5 green onions, finely chopped
1 large tomato, diced
1 1/4 C diced celery
1 1/4 C mayonnaise
5 t white vinegar
1 package bacon, cooked and crumbled
Salt and Pepper

Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, green onions, tomato and celery. In a small bowl, combine mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and chill for at least 2 hours. Just before serving, add bacon.

Berry Mandarin Tossed Salad

Dressing:
1/4 C sugar
2 T cider vinegar
2 T honey
1 1/4 t lemon juice
1/2 t paprika
1/2 t ground mustard
1/2 t grated onion
1/4 t celery seed
Dash salt
1/3 C vegetable oil

Salad:
Torn mixed salad greens
2 C sliced fresh strawberries
1 can drained mandarin oranges
1 medium sweet onion, sliced into rings
1/3 C slivered almonds
4 bacon strips, cooked and crumbled

In a 2 cup microwave-safe bowl, combine the first nine ingredients. Microwave, uncovered, on high for 1 1/2 to 2 minutes; stir until sugar is dissolved. Whisk in oil. Cover and refrigerate until serving. In a salad bowl, combine the greens, strawberries, oranges, onion, almonds and bacon. Drizzle with dressing an gently toss to coat.

Lazy Day Cake

1/4 C butter, softened
2/3 C sugar
1 egg
1 t vanilla extract
1 1/2 C flour
2 t baking powder
1/4 t salt
3/4 C milk

Topping:
1 1/2 C coconut
1/2 C packed brown sugar
5 T whipping cream
1 1/2 t vanilla

In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder, and salt; add to creamed mixture alternately with milk. Pour int a greased 8" square baking pan. Bake at 350* fo9r 30 minutes or until a toothpick inserted near the center comes out clean. meanwhile, combine topping ingredients. Spread over warm cake. Broil 3-5 minutes or until golden brown.

Cream Puff Dessert

Puff:
1 C water
1/2 C butter
1 C flour
4 eggs

Filling:
1 package (8 ounces) cream cheese, softened
3 1/2 C cold milk
2 packages (3.9 ounces EACH) instant chocolate pudding mis

Topping:
1 carton Cool Whip
1/2 C milk chocolate ice cream topping
1/4 C caramel ice cream topping
1/3 C chopped almonds

In a saucepan over medium heat, bring the water and butter to a boil. Add the flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat until smooth. Spread into a greased 13" X 9" baking dish. Bake at 400* for 30-minutes or until puffed and golden brown. Cool completely on a wire rack. Meanwhile, in a mixing bowl, beat the cream cheese, milk and pudding mix until smooth. Spread over puff: refrigerate for 20 minutes. Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings: sprinkle with almonds.

Cinnamon Sticky Buns

1/3 C butter
1/2 C packed brown sugar
1/2 chopped pecans
1 t cinnamon
1 package large refrigerated biscuits

Melt butter in a 9" round baking pan in 350* oven. Mix brown sugar, pecans, and cinnamon in a small bowl; sprinkle over butter in pan. Arrange biscuits in pan with sides touching. Bake at 350* for 25 minutes. Invert pan immediately onto serving plate. Serve warm.

Pie Crust

1 1/3 C flour
1/2 t salt
1/2 C Crisco
3 T cold water

Spoon flour into measuring cup and level. Combine flour and salt in medium bowl. Cut in shortening using pastry blender until all flour is blended to form pea sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press dough between hands to form a "pancake". Flour rolling surface and rolling pin lightly. Roll out into a circle. Fold dough into quarters. Unfold and press into a pie plate. Fold edge under and flute.

*For recipes using a baked pie crust:
Heat oven to 425*. Prick bottom and side thoroughly with a fork to prevent shrinkage. Bake for 10-15 minutes or until lightly browned.

Christmas Cheese Ball

1 package cream cheese (8 ounces)
1 C shredded, sharp cheddar cheese
1 T finely chopped onion (I omit this for Chris)
1 T diced green pepper
1 t Worcestershire sauce
1/2 t lemon juice
Chopped pecans
Assorted crackers

In a mixing bowl, combine the first six ingredients; mix well. Shape into a ball; roll in pecans. Cover and chill. Remove from the refrigerator 15 minutes before serving. Serve with crackers.

**This recipe can very easily be doubled**

Dilly Chicken Sandwiches

4 chicken breasts
6 T butter; divided
1 garlic clove, minced
1 t dill weed, divided
4 T cream cheese, softened
2 t lemon juice
French Bread

In a skillet, melt 3 T of butter; add garlic and 1/2 teaspoon of dill. Add chicken and cook until juices run clear. Remove and keep warm. Spread both sides of bread with butter. In the skillet, grill bread on both sides until golden brown. In a small bowl, combine the lemon juice, cream cheese, and remaining dill; spread on the bread. Schlepp chicken onto bread and wazam!!

Coleslaw

3/4 C mayo
1/3 C sour cream
1/4 C sugar
3/4 t seasoned salt
1/2 t ground mustard
1/4 t celery salt
4 T apple cider vinegar
1 package coleslaw mix

In a large bowl, mix first 7 ingredients together. Add coleslaw mix and mix well. Refrigerate for at least 30 minutes before serving.

Cucumber Relish

1 C rice vinegar
1/3 C sugar
1 T salt
Freshly ground pepper
3 shoots of green onion, thinly sliced
2 cucumbers chopped into bite sized pieces
Chili flakes

Mix vinegar, sugar, salt, pepper, and chili flakes together in a covered container. Add the onions and cucumbers. Let marinate in the fridge for a bit before eating. The more chili flakes you add, the spicier it is!

Kringle (True Grit)

2 sticks butter, melted
1 C sour cream
2 C flour
1 Can pie filling

Mix first three ingredients together in a batter bowl until smooth and fluffy. Cover, refrigerate over night. In the morning, preheat the oven to 350*. Flour your hands and gently knead the ball of dough in your hands for about 5 minutes or until dough is nice and elastic-y. Roll out on the dough mat; make it double the size of the pizza stone since you'll be folding it over. Lay on pizza stone and spread pie filling over half of it. Fold the top over and seal up the edges. Bake for 45 minutes or until golden brown. Remove from oven and drizzle with glaze. Enjoy!

Glaze:

1/2 C powdered sugar
1-2 t milk

Mix all together until a good drizzling consistency. Drizzle over Kringle.

Saucy Apricot Chicken

Chicken Breasts
1/4 C apricot jam
1/4 C Catalina salad dressing
1 t onion soup mix

Cook chicken in a pan with a little olive oil. In a small dish, mix together jam, dressing and soup mix. Mix well and pour over cooked chicken to heat up. Serve with additional sauce on the side.