Homemade Granola

This is a slight variation on the recipe my mom use to make when we were growing up. It is quite simple and really delicious! I love it plain, with milk, or in yogurt.

5 c. oatmeal
1 1/2 c. coconut
1 c. sunflower seeds
1 1/4 c. chopped almonds or other nuts
3/4 c. brown sugar
3/4 c. water
3/4 c. vegetable oil
1/2 c. honey
1/4 c. molasses
3/4 tsp. salt
1 1/4 tsp. cinnamon
1 tsp. vanilla
1 tsp. coconut extract
1 tsp. almond extract
1 c. Raisins or other fruit (optional)

Preheat oven to 300 ° F. Mix oatmeal, coconut, sunflower seeds, and nuts together in large bowl. In a saucepan over low heat, combine sugar, water, oil, honey, molasses, salt, cinnamon, and extracts until sugar is dissolved. Do not boil. Combine the dry and wet ingredients and spread onto cookie sheet. Bake for 20-30 minutes, turning or stirring half way through. Bake 15 minutes longer for crunchy granola, stirring occasionally. Mix in dried fruit after baking. Makes about 10 cups. Store in airtight container up to 6 months.

Cream of Broccoli Soup

Recipe from A Treasury of Top Secret Recipes by Todd Wilbur

The name of this soup may not sound appealing, but for some reason it was appealing enough for me to try it. Even looking at the ingredient list, I wasn't too optimistic, but I must say I LOVED this soup. My picky husband and 3-year old devoured it too! We will definitely be making it again.

4 c. chicken broth
3 c. broccoli, chopped (1 large bunch)
1/2 c. diced onion
1 bay leaf
1/4 tsp. salt
Dash ground pepper
1/4 c. flour
1/3 c. diced ham
1/2 c. heavy cream

Combine broth, broccoli, onion, bay leaf, salt, and pepper in saucepan over high heat. Bring to boil, turn down heat and simmer, covered for 30 minutes. Remove bay leaf, transfer half of mixture to a blender and blend until nearly a puree. Pour back into saucepan over medium low heat. Add flour and whisk until lumps are dissolved. Add diced ham and cream. Simmer for 10 to 15 minutes, until soup reaches desired thickness.

Serves 4 as an appetizer or 2 as an entree.

Peanut Butter Popcorn

This popcorn has been a family favorite for as long as I can remember. It is so soft and delicious, I prefer it to caramel corn any day!

1 c. kernels popped (2 3.3 oz bags microwave popcorn)
1/2 c. corn syrup
1/2 c. honey
1 c. white sugar
1c. peanut butter
1 tsp. vanilla
1 Tbs. butter

Combine corn syrup, honey, and sugar in saucepan over medium high heat. Boil for one minute, remove from heat. Add peanut butter, vanilla, and butter to mixture. Stir over warm popcorn.

Broccoli Chicken Halloween Snake

(Recipe adapted from my friend, Amy's, Broccoli Chicken Braid)

2 C. cooked chicken, chopped (about 3 cooked chicken breasts)
1 C. broccoli, chopped
1/2 C. red bell pepper, chopped
2 cloves garlic, pressed
1 C. Cheddar cheese, shredded
1/2 C. mayonnaise
1 tsp. dill weed
1/2 tsp. rosemary
1/2 tsp. paprika
1/4 tsp. salt

1 recipe bread stick dough (or use 2 - 8 oz. pkg. refrigerated crescent rolls)

2-3 egg yolks, lightly beaten
food coloring
2 pimento-stuffed green olives or green pepper


Prepare bread dough. Preheat oven to 375ºF. Grease cookie sheet.

While dough is rising, mix chicken, broccoli, red bell pepper, garlic, cheese, mayonnaise, and seasonings in a bowl. Use part of the red pepper to make a snake tongue.

Roll out dough into 24" X 6" rectangle (about 1/4" thick). Spread filling evenly over middle of dough, leaving 1-2" on each side. Fold both sides of the dough over the filling lengthwise. Press all sides to seal. Roll over so seam is on bottom and carefully transfer to pan, forming desired snake shape.

Mix egg yolks with desired food coloring; use pastry brush to paint and decorate the snake. Add green olives or cut green pepper for eyes and red pepper tongue to dough snake.

Bake 20-25 minutes or until golden brown.

Vietnamese Chicken Sandwiches

Recipe from bhg.com.

We don't have a grill, so I make this on the stove top and it is still amazing!

Ingredients

4 medium skinless, boneless chicken breast halves (about 1 pound total)
2 teaspoons toasted sesame oil
1/2 teaspoon crushed red pepper
2 tablespoons sugar
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon cooking oil
1 clove garlic, minced
4 French-style rolls, split
1/4 cup sprouts
cucumber sticks

Directions

1. Rinse chicken; pat dry. Combine sesame oil and crushed red pepper; brush over chicken.

2. Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once.

3. Meanwhile, for sauce, in a small saucepan, stir together sugar, peanut butter, soy sauce, oil, garlic, and 2 tablespoons water. Heat on grill rack until sugar is dissolved, stirring frequently. For the last 1 minute of grilling, place split rolls on the grill rack to toast.

4. To serve, place cooked chicken breasts on bottom halves of rolls; spoon on sauce and top with sprouts, cucumbers, and roll tops. Makes 4 servings.

Spicy Beef-Noodle Bowl

Recipe from bhg.com.

Fast, easy, delicious. I also like to add sliced bell peppers in with the broccoli.

Ingredients

1 lb. boneless beef sirloin steak, cut in thin strips
1 Tbsp. cooking oil
2 14-oz. cans reduced sodium beef broth
1/3 cup bottled peanut sauce
1-1/2 cups medium egg noodles (3 oz.)
2 cups broccoli florets

Directions

1. Brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.

2. Stir in noodles; reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli; return to boiling. Reduce heat. Simmer, uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.

Homemade Enchilada Sauce & Enchiladas

Canned enchilada sauce is expensive where I live, so I had to find another option. I tried this recipe and fell. in. love. I don't think I'd buy canned again even if it was practical. This stuff is that good and it really isn't hard to make. The recipe is from favfamilyrecipes.com.

Enchilada Sauce:
3 Tbsp oil
2 Tbsp flour
¼ c. chili powder (yes, you really use that much)
1 Tbsp. cumin

Stir in saucepan on low heat until bubbly, then add:

2 c. beef broth
2. c. tomato sauce
½ tsp. oregano
1 clove minced garlic
salt, to taste

Simmer for 15 min over low heat stirring occasionally.

Use with your favorite enchilada recipe or you can try the one on favfamilyrecipes.com.

Personally I like this variety (I kind of just throw things in, so add or take out what you'd like):
4 cooked, cubed chicken breasts
Small can olives
1 can green chilies
1 large or 2 medium boiled and diced potatoes (love me some potatoes in my enchiladas!)
1/2 c. sour cream
Cheese
1 c. enchilada sauce

Mix all ingredients.

18 corn or flour tortilla shells

Drizzle bottom of 9x13 with enchilada sauce, add filling to tortillas and roll up like burrito, place in pan, cover with the rest of the sauce, top with cheese. Bake at 350 ° F for about 25 minutes.

Chicken Chili

I'm not sure if this is considered Mexican, but it is amazingly delicious either way! The recipe is from my friend, Rosie Pacini.

3 yellow onions, chopped
2 Tbs. olive oil, plus extra for chicken
4 cloves garlic
4 bell peppers (any color), cored, seeded, and large-diced
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. dried red pepper flakes
1/4 tsp. cayenne pepper, or to taste
2 tsp. kosher salt, plus more for chicken
2 28-oz. cans whole peeled tomatoes in puree, undrained
1/4 c. fresh basil leaves, minced
4 chicken breasts
black pepper

for serving: chopped onions, corn chips, grated cheese, sour cream

Cook the onions in the oil over medium-low heat for 10-15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.

Put the tomatoes in the food processor for a few pulses and then add them. Add the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees.

Rub the chicken breasts with olive oil and put on a baking sheet. Sprinkle with salt and pepper. Roast the chicken. Let cool slightly. Cut chicken into chunks and add to the chili. Simmer, uncovered, for another 20 minutes.

Confetti Rice Salad

This twist on salad is so yummy and healthy too!

2 c. cooked brown rice (white is fine too)
1 - 8 oz. can corn, rinsed and drained
2-3 green onions, chopped
1 red pepper, chopped
1 carrot, grated or finely chopped
1/3 c. dried cranberries
3 Tbs. fresh parsley, chopped
1/4 c. roasted sunflower seeds
1/4 c. roasted pine nuts or slivered almonds

In large bowl combine above ingredients.

1 clove garlic, minced
4 Tbs. low-sodium soy sauce
2 Tbs. lemon juice
1/4 c. olive oil

In a separate bowl blend dressing ingredients.

Toss dressing evenly over rice salad mixture. Refrigerate until served.

Recipe from Carrie Chiles.

Dorito Salad

1 head lettuce
1 can kidney beans, drained
1 lb. cheese, grated
1 can olives
Bag of Doritos
Regular size bottle Creamy French dressing
1 lb. taco meat (ground beef + 1 package taco mix)

Cut and mix cold ingredients in large bowl. Add dressing. Add Doritos.

I personally like this recipe without the dressing, but I'm not a big dressing lover as it is. Try it either way!

5 in 1 Jello Salad

This is probably my all-time favorite Mormon potluck dish. Mmmm... so simple, so good!

1 large carton cottage cheese
1 c. sour cream
1 large carton cool whip
2 large packages jello (orange or strawberry)
4 cans mandarin oranges or 3-4 c. fresh strawberries sliced

Mix cottage cheese and sour cream thoroughly. Fold in the cool whip. Add the jello mix and fruit.

Hummus

I love to dip pita bread in this hummus for a healthy and delicious lunch (no tahini paste required)!

1 15 oz. can chickpeas (garbanzo beans)
2 Tbs. peanut butter
1 tsp. sesame oil
2 Tbs. olive oil
3 Tbs. warm water
4 Tbs. lemon juice
4 garlic cloves
1/2 tsp. salt
2 tsp. cumin
1/2 tsp. tumeric (optional)
1/2 tsp. ground pepper

Blend in food processor until smooth. Serve with pita bread.

Tropical Fruit Salsa

Adapted from Our Best Bites.

This sweet and citrusy combination is a huge crowd-pleaser!

1 mango
2 plums
2 kiwi
1 passion fruit
1/4 to 1/2 fresh pineapple
1 banana
1 Tbs. sugar

Chop fruit, combine. Serve with cinnamon chips.

Marie Callender's Famous Golden Corn Bread

This cornbread is sweet and dense, with a cake-like quality.

1 1/4 c. flour
3/4 c. corn meal
2 tsp. baking powder
1/3 c. sugar
3/4 tsp. salt
1 1/4 c. milk
1/4 c. shortening
1 egg

Combine flour, cornmeal, baking powder, sugar, and salt. Add milk, shortening, and egg. Mix only until all the ingredients are well combined. Pour batter into a greased 8 X 8 inch pan. Bake at 400 ° F for 25 to 30 minutes until top is golden brown.

HONEY BUTTER
1/2 c. butter, softened
1/3 c. honey

Use a mixer on high speed to whip together until smooth and fluffy.

Recipe from A Treasury of Top Secret Recipes.

Creamy White Chili

I happened onto this recipe from americanprofile.com when I was searching for recipes using garbanzo beans. Taking a chance, I tried it and fell in love. It is so good!

1 Tbs. oil
1 medium onion, chopped
1 garlic clove, minced
1 15 oz. can garbanzo beans
2 15 oz. cans Great Northern Beans
1 lb. chicken, cooked and cubed
14 oz. chicken broth
1 14 oz. can corn
1 4 oz. can green chilies
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
1 c. sour cream
1/2 c. whipping cream

In large pan heat oil, and saute onions and garlic. Add beans, chicken, broth, corn, chilies, cumin, salt, and pepper. Bring to boil. Reduce heat and simmer 30 minutes, uncovered.

Remove from heat and stir in sour cream and whipping cream. Serve immediately. Serves 6 to 8.

Sugar Cookies

The nutmeg and sour cream in this recipe makes it my favorite for sugar cookies!

3 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. baking powder
1/2 c. butter
1 c. sugar
1 egg
1 tsp. vanilla
1/2 c. sour cream

Sift together first five (dry) ingredients. Cream together remaining five ingredients. Mix dry ingredients into wet. Chill in refrigerator for 3-4 hours. Roll out to 1/4-inch thickness. Cut into shapes. Bake at 350 ° F for 9 minutes.

These cookies are even more amazing with cream cheese frosting, but any kind will do!

I'm not sure where the recipe originates, but I received it from my friend, Melissa Landon.

Mexican Wedding Cookies

Recipe from Creative Cooking Collection.

1 cup butter, softened
2 cups powdered sugar, divided
2 cups flour, divided
2 tsp. vanilla
1/4 tsp. salt
1 cup pecans, ground

Beat butter and 1/2 cup powdered sugar until light and fluffy. Add 1 cup flour, vanilla, and salt. Stir in remaining flour and nuts with spoon.

Form dough into ball, cover with plastic wrap, and refrigerate 1 hour or until firm.

Preheat oven to 350 ° F. Roll tablespoons of dough into 1-inch balls; place 1 inch apart on ungreased cookie sheets. Bake 12 to 15 minutes or until pale golden brown. Let cookies stand on cookie sheets 2 minutes.

Place 1 cup powdered sugar in 9X13 dish. Transfer hot cookies to dish and roll in sugar, coating well. Let cookies cool in sugar. Sift remaining 1/2 cup powdered sugar over sugar-coated cookies before serving.

Store tightly at room temperature or freeze up to 1 month. Makes about 4 dozen cookies.

Pumpkin Cake Roll

One of my all-time favorite holiday treats!
Recipe from The Essential Mormon Cookbook.

3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. powdered sugar
1 (8 oz.) package cream cheese
4 Tbs. butter
1/2 tsp. vanilla

Beat eggs and sugar together. Add pumpkin and lemon juice and mix together. In a separate bowl sift together flour, baking powder, spices, and salt. Fold into pumpkin mixture.

Line a 15 x 10 1/2 inch pan with waxed paper. Grease lightly. Spread pumpkin mixture evenly in pan. Bake at 375 ° F for about 15 minutes or until lightly browned. Turn out immediately onto a clean towel sprinkled with powdered sugar, removing waxed paper. Sprinkle more powdered sugar on top of cake. Start at on end, carefully rolling towel and cake together. Cool on counter top.
Combine the 1 cup powdered sugar, cream cheese, butter and vanilla. Beat until smooth. Gently unroll cake, removing towel. Spread cream cheese filling over top. Roll back up. [Note: After you roll the cake up with the filling, place it seam side down. I didn't really think about it when I made it, but I think it would be prettier that way.] Cover with waxed paper and chill in refrigerator. Best when made a day ahead. Will keep in refrigerator 6 to 10 days (well wrapped). Freezes well. Cut cake roll into slices using a bread knife. Makes approximately 20 servings.

Double-Coconut Cream Pie

When we were young, my siblings and I were not big fans of pumpkin pie (one of my sisters even threw up after eating it and still won't touch the stuff!), so my mom would take requests and make whatever we wanted for Thanksgiving. Pumpkin pie was not a staple, or really that necessary at our house. My husband thinks we are so weird. "It's not Thanksgiving without pumpkin pie!" Whatever! Though I do like pumpkin pie now, there are plenty of pies way more delicious than pumpkin. Some of our favorites were chocolate, lemon meringue, and banana cream; you know all the sweet, creamy pudding pies. In honor of our family tradition, I will be making Coconut Cream Pie, because that is what I requested this year. And Cody can have his pumpkin.



3 egg whites
1/4 c. cornstarch
1/4 tsp. salt
2 c. milk
3/4 c. cream of coconut
3 beaten egg yolks
2 Tbs. butter
1 c. flaked coconut
2 tsp. vanilla
1/2 tsp. vanilla
1/4 tsp cream of tartar
1/3 c. sugar
1 9-inch baked pie crust shell
2 Tbs. flaked coconut

1. Let egg whites stand at room temperature for 30 minutes. Meanwhile, for filling, in a medium saucepan combine cornstarch and salt; stir in 1/4 c. of the milk until smooth. Stir in remaining milk and cream of coconut. Cook and stir over medium heat until thickened. Cook and stir for 2 minutes more.

2. Remove from heat. Gradually stir about 1 c. of the hot filling into egg yolks, stirring constantly. Pour yolk mixture into remaining hot filling in saucepan. Bring to a gentle boil. Cook and stir for 2 min. more. Remove from heat. Stir in butter until melted. Stir in 1 c. coconut and 2 tsp vanilla. Keep warm. Preheat oven to 350 ° F.

3. For meringue, in a large mixing bowl combine egg whites, the 1/2 tsp. vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 min. or until soft peaks form (tips curl). Gradually add the 1/3 c. sugar, 1 Tbs. at a time, beating on high speed about 4 min. more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.

4. Spoon warm filling into the cooled baked pie crust shell. Immediately spread meringue over warm filling, carefully sealing to edge of pastry to prevent shrinkage. Sprinkle with the 2 Tbs. coconut. Bake for 15 minutes. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving; cover for longer storage. Makes 8 servings.

From Better Homes and Gardens: All-Time Favorites Cookbook Volume 2

Turkey Stuffing

A traditional stuffing recipe that has been passed down four generations (and for good reason)!

1 1/2 loaves bread
2 c. onion
1 1/2 c. celery
6 eggs
1/2 c. butter
12 boullion cubes, dissolved in 1 1/2 c. water
1 tsp. poultry seasoning
1 tsp. sage
pepper

Saute onions in 1/2 of the butter. Cut bread into bite size pieces. Add seasoning to bread, then onion, celery, eggs, and butter. If not moist enough, add some water. Add salt to taste. This recipe is enough to stuff a 12 lb. turkey or 1 1/2 the recipe for 18 to 20 lbs, 2 times the recipe for 25 lbs. Or do like I do and cook it in a crock pot for 4 to 5 hours.