chicken club sandwich

1 c. mayonnaise

1 Tbsp. Dijon mustard

1 Tbsp. parsley

1 Tbsp. chopped green onion

2 c. cooked chicken, chopped

4 slices crisp bacon (I use turkey, of course)

1 tomato, chopped

1 c. swiss cheese, shredded

1/4 c. green pepper, chopped

2 c. shredded lettuce

Mix together mayonnaise, mustard, parsley and onion. Crumble bacon and add to chicken, tomato, cheese, and green pepper. Stir in dressing mixture and mix well. Spoon onto deli buns. Top with shredded lettuce.

rice meatballs and gravy

1 egg
1 c. warm milk
1/2 c. rice, uncooked
1 c. bread crumbs
1 lb. ground turkey
1 Tbsp. parsley
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper

Beat egg. Stir in milk, rice and bread crumbs. Add remaining ingredients and mix well. With hands shape into small balls about the size of a walnut. Line cookie sheet with foil. Arrange meatballs on foil and bake at 350 for 25 minutes. Remove meatballs from cookie sheet and place in baking dish. Pour gravy over and bake for another 20 minutes. Serve over rice.

mushroom gravy:
1 can cream of mushroom soup
1 c. milk
1/2 tsp steak sauce
mix together until smooth.

green beans with lemon butter

1 lb. fresh green beans (I actually use my own canned beans in the non-garden season)
1/4 c. butter
1/2 c. sesame seeds (I use less)
1 Tbsp. lemon juice
1 tsp. parsley
1/2 tsp. basil
1/2 tsp. salt
dash of pepper

Fill a saucepan with 2 inches of water and bring to boil. Add green beans and cover. Lower heat and cook until crisp-tender, about 15 minutes. (Not necessary when using canned beans.)
Place butter in small skillet and cook until butter turns brown. Add the sesame seeds, lemon juice, parsley, basil and salt. Drain beans, add to butter mixture and toss to coat.

sweet and sour chicken wings

2-3 lbs. chicken wings
garlic salt
corn starch
egg

Sprinkle chicken with garlic salt. Let sit about 1 hour. Coat wings with corn starch, dip in beaten egg and brown in hot oil. Place on foil-lined cookie sheet. (You can refrigerate or freeze at this point until ready to bake.)

sauce:
1 c. sugar
1/2 c. vinegar
1 6 oz. can pineapple juice
3-4 Tbsp. ketchup
1 Tbsp. soy sauce
1/2 tsp. accent
1/2 tsp. salt

Bring to boil, then pour over chicken. Bake at 350 for 1 hour, turning chicken once or twice.

ham and potato casserole

super simple comfort food...

2 c. cubed ham
4 c. potatoes
1 onion, chopped
2 cans cream of mushroom soup
1 can water

Put layer of cubed ham in casserole dish. Sprinkle chopped onion over ham. Then a layer of thinly sliced potatoes. Sprinkle with salt and pepper. Add water to mushroom soup and mix well. Pour over casserole. Add a little more water as it cooks if needed to prevent becoming too dry. Cover and bake at 350 for 1 to 1 1/2 hours or until potatoes are tender.

My adaptations: Turkey ham, and more of it, and I only used 1/2 an onion on each.

crock-pot potatoes

mix in crock pot:
10 potatoes, diced
2 c. shredded cheddar cheese

sauce: mix together and pour over potatoes and cheese in crock pot.
1 can cream of chicken soup
8 oz. sour cream
1 small onion, diced
salt
1/2 cup butter, melted

sprinkle with 1 pkg. of stuffing crumbs with seasoning.
melt 1/4 c. butter, drizzle on top of stuffing.

cook on low 6-8 hours.

alternative:
to do in 9x13, I use frozen hash brown potatoes, (the square kind, not shredded) and mix the potatoes, cheese and sauce together, then put in pan with stuffing and melted butter over top. bake 375 for about 40 min.

taco tot casserole

I thought I already had this one on here. It is a repeat, but I guess I didn't post it before. Really, it's kind of weird to post such simple stuff. Oh well. Plus it's one I don't have written down, so it's hard for me to put into post-able format.

1 lb. ground turkey, seasoned with taco seasoning
1 can mexi-corn
1 can fiesta cheese soup
1 bag tater tots

Layer ingredients in casserole dish. (I like to use a smaller oval one instead of a 9x13 for this, but a 9x13 works, too.) Bake at 400 for 20-25 minutes. Or until heated through. Sometimes it's hard to know how long it needs to be baked depending on how thawed out the tots get. I can't help but smile when I type tots, thanks Napoleon Dynamite.

fiesta tortilla stack

1 can refried beans
1/2 c. salsa
1/2 c. sour cream
2 Tbsp. taco seasoning
1 red bell pepper, chopped
4 sliced green onions
1 can sliced olives
5 flour tortillas (burrito size)
2 c. shredded lettuce
2 c. shredded cheddar
2 chopped tomatoes

Combine beans, salsa, 1/4 c. sour cream, and 1 Tbsp. taco seasoning. Mix well. Add green onions, red pepper and 1/2 of olives. Mix gently. place one tortilla on a baking sheet. Top tortilla with 3 scoops of bean mixture; spread within 1/4 " of edge. Sprinkle with cheese. Repeat layers of tortilla, bean mixture, and cheese 3 more times. Top with remaining tortilla. Bake at 375 for 25-30 minutes or until top is golden brown. Mix the remaining 1/4 c. of sour cream with the remaining seasoning; spread evenly over top of tortilla stack. Sprinkle with tomato, olive slices, and lettuce. Cut into wedges and serve with salsa.

vegetable cheese chowder

3 c. chicken broth (or vegetable broth)
1 c. cubed potatoes
1/2 c. chopped carrots
1/2 c. chopped celery
1/2 c. chopped onion
1/4 c. margarine or butter
2 c. milk
1/2 c. flour
2 c. (8 oz.) shredded cheddar
Dash pepper
1 T. minced parsley

Bring chicken broth to boil in large soup pot. Add veggies and butter. Cover and cook until veggies are jsut tender (15-20 min.) Combine mild and flour and use as thickening. Add cheese, pepper and parsley. Stir until thickened and cheese is melted. (Can double veggies if desired, I usually do.)

creamy pasta bake

1 jar (30 oz.) spaghetti sauce
1 pkg. (16 oz.) rainbow rotini, cooked and drained
1 1/2 c. sour cream
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1/2 c. grated Parmesan cheese

Heat oven to 375. Mix all ingredients. Spoon into 13x9" baking dish. Bake 25 minutes.

So easy it's embarrassing!

chicken and rice

6 bone-in chicken breasts
1 c. uncooked regular rice
1 can cream of mushroom soup
1 c. milk
1 pkg. onion soup mix

brown chicken in small amount of oil in skillet. spread rice in 9x13-inch baking dish. place chicken on top of rice. stir together soup, milk and soup mix until smooth and pour over chicken. seal with foil. bake at 350 for 1 to 1 1/2 hours. for crockpot, layer ingredients in crockpot and cook on high for 6 to 7 hours.

tomato artichoke soup

4 tbsp. butter
1 large onion, chopped
1 tbsp. minced garlic
1/2 t. dried thyme
1 15 oz. can artichoke hearts, coarsely chopped
1 28 oz. can chopped tomatoes with juice
4 c. chicken broth
2 15 oz. cans white beans (optional)
1/2 tsp. salt
1/4 tsp. pepper
1 c. sour cream

In large saucepan, heat butter and saute the onion for 5 min. Add garlic and thyme, saute 1 min. more. Add remaining ingredients except sour cream. Cover, simmer for 30 min. Add sour cream. (Extra broth may be added if juices cook out.)

*Sue and Steph both got full batches, I split one between Carrie and Jodi. Let me know if you guys got enough!

Oatmeal Muffins

1 egg
2/3 c. cold cooked oatmeal
2 tbsp. oil
1 c. milk
1 tsp. cinnamon
2 1/2 c. flour
3 tsp. baking powder
2 tbsp. sugar
1/2 tsp. salt

Beat egg. Add oatmeal and oil, mixing well. Stir in milk. Mix flour, baking powder, sugar, salt and cinnamon. Add to oatmeal mixture and stir until moistened. Fill greased muffin cups 2/3 full. Bake at 400 for 20-25 minutes.

Coconut Cookies

2 1/2 c. sugar
1 c. shortening
2 eggs
2 tsp. baking powder
1 tsp. baking soda
3/4 c. sour milk
5 c. flour
1 tsp. salt
1 c. coconut

Beat sugar and shortening until fluffy. Add eggs. Mix in rest of ingredients. Roll into balls and dip in sugar. Place on cookie sheet sprayed with cooking spray. Bake 375 for 10 min. or until edges start to brown. Makes 5 dozen.

twice-baked sweet potatoes

I used yams. There is a difference, but I haven't ever used sweet potatoes. I like yams.

2 large yams (1 1/2 lb.)
2 oz. cream cheese, cubed
2 Tbsp. milk
1 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 c. pecan pieces

Heat oven to 425. Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined 15x10-inch baking pan. Bake 30 to 35 minutes or until tender.
Scoop out centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add cream cheese, milk, sugar and cinnamon to potatoes; mash until blended.
Spoon potato mixture into shells; top with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.

makes 4 servings, 1 stuffed potato half each.

Sweet and Sour Meatloaf

this is another repeat. Here is the original.

Spinach Alfredo Lasagna

this is a repeat. For the recipe, go here.

Hearty Chicken Noodle Soup

2 tsp. chicken bouillon
3 c. chicken broth
2 c. chopped carrots
2 c. chopped celery
3/4 c. chopped onion
2 1/2 oz. (about 4 cups cooked) egg noodles, cooked
2 cans cream of chicken soup
1/4 c. evaporated milk of 1/2 c. whole milk
2 c. diced cooked chicken

Heat chicken broth and boullion together. Add carrots, celery, onions and simmer until vegetables are tender. Add cream of chicken soup and milk. Thicken if needed, then add chicken and noodles and heat through. Salt and pepper to taste. Makes about 2 1/2 qt. or 10 one cup servings.

(Another from Connie Watts in the ward cookbook. Nothing fancy, but a good old standby!)

Pasta with Creamy Pumpkin Sauce

1 pkg. (16 oz.) penne pasta, uncooked
2 c. sliced zucchini
1 pkg. (8 oz. ) cream cheese, cubed
1/2 c. grated parmesan cheese
1/2 c. butter or margarine
1/2 c. milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
ground nutmeg to taste

Cook pasta as directed on package, adding sliced zucchini during the last 3 minutes of the cooking time.

Meanwhile, place cream cheese, parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.

Add pasta and zucchini; toss lightly. Serve topped with additional parmesan cheese, if desired.

makes about 8 servings.

pumpkin chocolate chip cookies

this recipe is in the school cook book 3 or 4 times. but just in case...

1 spice cake mix
1 15 oz. can pumpkin
1 bag semi-sweet chocolate chips

mix cake mix and pumpkin. Stir in chocolate chips. Drop by teaspoonful on baking sheet. Bake at 350 degrees for 12-15 minutes.