Clam Chowder

Grandma Marilyn Leahy
From the old restaurant Bratton's in Sugarhouse

1 lb or 2 cans minced clams with juice
1 cup onions chopped fine
1 cup celery chopped fine
2 cups potatoes diced
3/4 cup butter
3/4 cup flour
1 Qt half and half
1 1/2 tsp salt and a few grains pepper
1/2 tsp sugar

Drain clams pour juice over veggies in a medium saucepan. Add enough water to barely cover and simmer covered over medium heat until potatoes are tender about 20min. In meantime, melt butter, add flour and blend and cook 1-2min. Add cream slowly and stir until smooth and thick using a wire whisk to blend. Add undrained vegetables and clams and heat through. Salt and pepper to taste.

*Kathy Garnders recipe calls for 2 Tb red wine vinegar instead of the sugar
*When we make it we usually add more potatoes and clams

Cheesecake

Sandy Heiners Cheesecake Dessert

Crust:
1 3/4 cup crushed gram crackers
1/4 cup melted margarine
1/4 cup sugar

Mix and pat into pyrex dish, Bake at 350 for 5min

Filling:
1 pkg cream cheese
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla

Beat together until creamy, Fold in 8oz cool whip.

Apricot Pineapple Jam

Recipe by jensfavoritecookies.com
Jam made with fresh apricots and crushed pineapple.
Serves: 3.5 pints

Ingredients
apricots
1 large can crushed pineapple (about 2 cups)
1 box pectin (I used Sure Jell premium fruit pectin)
sugar

Instructions
Slice apricots and remove stone. Cut into quarters and place in blender, with skins still on. Blend just enough to break down fruit.
Open pineapple and drain well.
Follow directions in the pectin package for cooked apricot jam, substituting 2 cups of crushed, drained, pineapple for 2 of the cups of apricots.
(For example, it called for 6 cups apricots, and I used 4 cups apricots + 2 cups pineapple.) Be sure to follow directions exactly.
Carefully ladle jam into prepared canning jars, leaving just ⅛" space at the top. Cover with flat lids and rings.
Turn jars upside down onto a towel, and let sit for 20-30 minutes. This should be enough to seal the jars. After 30 minutes, turn jars right side up. If any jars did not seal, those should be kept in the fridge and eaten first.

The Best Spinach Artichoke Dip Ever

The Pioneer Woman

Ingredients
3 Tablespoons Butter
4 Tablespoons Garlic, Minced
1 bag Spinach
Salt And Pepper, to taste
2 cans Artichoke Hearts, Rinsed And Drained
3 Tablespoons Butter (additional)
3 Tablespoons Flour
1-1/2 cup Whole Milk (more If Needed)
1 package (8 Ounce) Softened Cream Cheese
1/2 cup Crumbled Feta
1/2 cup Grated Parmesan
3/4 cups Grated Pepper Jack Cheese
1/4 teaspoon Cayenne
Extra Grated Pepper Jack
Pita Wedges, Tortilla Chips, Crackers
Preparation Instructions
Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.
Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.
Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.
Serve with pita wedges, chips, or crackers!

Sweet Balsamic Glazed Pork Loin Crockpot

Mels kitchen Cafe Blog
Yield: Serves 6-8
Note: This recipe is easily doubled – increase all the amounts (for the pork or the glaze) if making a larger roast.

Ingredients

Pork:
2 pound boneless pork loin roast, trimmed of large fat pockets
1 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, finely minced or crushed
1/2 cup water
Glaze:
1/2 cup brown sugar, light or dark
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Directions

In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.
Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

Grape Jelly Meatballs

From Adrienne Poulsen (Jeff's Mom)

1 pound ground beef
1/2 cup bread crumbs
1 egg
1 tsp salt
1/2 tsp pepper
1/2 seasoned salt
1/4 tsp garlic powder
1/2 c instant rice uncooked
2 onions minced and divided
2 T brown sugar packed
14oz bottle catsup
3/4 cup grape jelly
1/2 tsp Worcestershire sauce

Combine first 8 ingredients add half the onion. Mix well form into 1 inch balls. Arrange in a ungreased shallow baking pan. set aside. Heat remaining ingredients in a heavy saucepan until jelly melts, stirring often. Pour over meatballs.
Bake at 325 for 1 hour.

Apricot Chicken

From the mormon cookbook

Ingredients
1 lb. chicken
½ bottle Russian dressing
1 packet Lipton onion soup mix
10 oz. apricot preserves

Directions
Mix ingredients in baking dish add chicken. Cook at 350 degrees for 45 minutes. Serve with Rice!

Pasta in Tomato Cream Sauce

Ingredients
8 oz. penne pasta
2 (14.5 oz) cans Italian-style diced tomatoes
1 teaspoon dried basil
1 cup whipping cream
1/3 cup parmesan cheese, grated
2 cooked chicken breasts, cubed
Sautéed mushrooms

Directions
Cook tomatoes over medium-high heat until thickened (about 5 minutes). Reduce heat; add basil and cream. Heat through – do not boil. Toss with pasta, cheese, chicken, and mushrooms.

Creamy Tomatoe Zucchini Pasta

Submitted by Adrienne Poulsen Tasty Sensations Blog

3T butter
2-3 T flour
½ tsp garlic salt
Pinch a pepper
½ tsp minced garlic
1 cup half and half
1 can petite diced tomatoes
1 cup grated zucchini
½ cup shredded parmesan cheese

Melt butter, add flour, garlic salt, pepper, and minced garlic. Stir well into butter to create a roux. Slowly add cream and diced tomatoes. Stir in cheese to thicken at end.
Add chicken to make a meal!

Sunday Chicken

by Lindsay Moore

Here's another super easy, tasty dinner. I'm not sure why it's called Sunday Chicken, but it does make a nice Sunday meal -- especially since you can make it ahead and refrigerate during church. I usually serve it over rice with roasted asparagus and rolls.

4 T butter
2 cans cream of mushroom soup
1 T curry powder
2 apples, chopped
2 onions, chopped
1 c cream
6-8 chicken breasts

Melt butter in large pan. Sauté apple, onion and curry powder until onion is transparent. Add soup and cream. Season chicken with salt, pepper and paprika. Spread in 9x13 baking dish. Pour sauce over chicken. Bake at 350 degrees for 1 hour (add half hour if breasts are bone-in).

Cinnamon Blueberry Crumble

Submitted by Jen Herzog

9 Rhodes Anytime! Cinnamon rolls
½ cup flour
½ cup brown sugar
cream cheese frosting (included w/ rolls)
21 oz can blueberry pie filling
¼ cup butter, softened
1 cup chopped pecans (optional)

Arrange frozen rolls in 3 rows of 3 in a sprayed 9X13 baking pan. Spread blueberry pie filling evenly over and between rolls. Combine butter, flour, brown sugar and pecans and sprinkle over pie filling. Bake at 350 degrees for 45-50 minutes. Drizzle w/ cream cheese frosting while still warm. *May use any pie filling (blueberry is my favorite but I have used raspberry and it is good) *the Rhodes Anytime! Cinnamon rolls are packaged with 6 rolls in a baking tin. Instead of buying 2 packages for the regular recipe (and have 3 rolls left over), you can buy 1 and use the baking tin that the rolls are packaged in. They turned our great too.

Oatmeal Caramelitas

Submitted By Courtney Poulsen
*preheat oven to 350
Combine the following in a medium sized bowl:
1 c flour
1 c oats
2/3 c brown sugar
1/2 tsp baking soda
2/3 c melted butter

Press half of above mixture into a greased 8x8 pan. bake at 350 for 12 minutes.

Combine in a small bowl:
2/3 c caramel (sauce, or melt your own)
3 Tbs. flour

Remove pan from oven and layer above caramel mixture with 3/4 c chocolate chips (semi-sweet) (sprinkling chocolate chips and drizzling caramel mixture onto crust)

Top with remaining oat mixture and return to oven for 12-15 minutes.
Let cool before cutting into squares.

Peach Cobbler

Submitted by Adrienne Poulsen. I love cobblers during the fall season.

8 Large peaches
1 cup flour
1 cup sugar
½ teaspoon salt
¼ cup shortening
1 egg
1teaspoon baking powder Grease 8in, square baking pan. Peel and slice the peaches into pan. Combing flour, sugar, salt, shortening, egg and baking powder into dough and crumble dough on top of peaches. Bake at 350 for 30 minutes. Serve with vanilla ice cream.

Banana Bars

The Yummiest Banana Bars in the World
Submitted by Alisa Ringger

1 stick softened butter - as Paula Deen says "I'm your
cook, not your doctor!"
1 1/2 cups sugar
2-3 mashed bananas
1 tsp vanilla
2 eggs

Beat until fluffy, and then add:
3/4 cup sour cream
Mix together
2 cups flour
2 tsp baking soda
1 tsp salt

Combine with the wet stuff and pour into a jelly roll
pan that you've sprayed with Pam. Bake for 20-25 mins
at 375 degrees. Cool and frost with:

Frosting (or option below)
3 Tablespoons. sour cream
1/3 cup softened butter
3 cups powdered sugar


Cream Cheese Frosting:
1 pkg 8 oz. Cream Cheese
1/4 C. butter
2-3 tsp milk
1 tsp vanilla
4 C. powdered sugar

Beat cream cheese, butter, milk and vanilla in med. bowl with a mixer
until
smooth.
Gradually beat in powder sugar on low speed until smooth and spreadable.

Boyers Chex Treat (Lake Powel Chex Mix)

Submitted by Adrienne Poulsen

1 12-ounce box Corn Chex
2 cups flaked coconut
1 13-ounce box Golden Grahams

Mix together cereal and coconut in a large bowl.

1 cup sugar
1 cup corn syrup
¾ cup butter
1 (4 ounce) package slivered almonds

Mix sugar, corn syrup and butter in saucepan and boil 3-4 minutes. Pour over cereal mixture and coconut and toss to coat. Then add slivered almonds and toss again. (If almonds are added at first, they stay on bottom of bowl. Spread out on wax paper to cool.

Jeff and I loved this recipe we did not add the coconut or the almonds and it was still great!

Raspberry Fruit Salad

or Raspberry Fluff as my husband likes to call it
Submitted by Amber Nielsen

Combine:
1 can sweetened condensed milk
1/3 cup lemon juice

Add:
8 oz Cool Whip
1 pkg frozen raspberries
1 small can crushed pineapple (drained)

Refrigerate for a few hours and stir again before serving.

Mom Wards Summer Pasta Salad

My mom made this salad up it is a great summer dish!

Bow tie Pasta
Orange- red- yellow peppers
Asparagus
Craisins
Mandarin oranges
Cherry tomatoes
Poppy seed dressing (We buy the Brianna’s dressing)

Cook pasta, blanch asparagus then place in cold ice bath, cut tomatoes, peppers. Combine in large bowl, add dressing right before serving!

Broccoli Salad

From the Mormon Cookbook

Combine
4-5 cups broccoli florets
1 cup sunflower seeds
½ lb bacon (crisp-fried and crumbled)
Red onion to taste
Craisins

Dressing
Blend:
1 cup mayo
1/3 cup sugar
2 tbls red wine vinegar

Combine dressing into salad stir, enjoy!

Roosevelt Beans

Better the next day!
From the Roosevelt Lodge at Yellowstone

Yield: Serves 8-12

1lb hamburger and or sausage
½ lb diced bacon
1 onion diced
16 oz can Pork and Beans
12 oz can Kidney Beans
12 oz Lima Beans
12 oz Butter Beans
½ cup brown sugar
2 tablespoons cider vinegar
1 tablespoon prepared mustard
½ cup ketchup
salt and pepper to taste

Cook meats. Drain fat. Saute onions with meat. Drain beans prior to adding, add seasonings. Bake at 375 for 45 minutes, or cook together in crockpot.

Green Bean Casserole

Submitted By Amber Nielsen – This is an absolute hit every place I take it!

1 TBSP butter
1 TBSP flour
½ tsp salt
½ tsp sugar
1/8 tsp pepper
¼ cup mild
½ tsp onion
½ cup sour cream
2 cans French cut gr. Beans (drained)
1 TBSP butter
½ cup Corn flake crumbs
1 ½ cups swiss cheese grated (or other white cheese)

In small pan blend butter, flour, salt, pepper, & sugar on low med heat until bubbly. Then add mild & remove from heat & stir in onion & sour cream. Put sauce, green beans, & cheese all together. Put in baking dish & set aside. Melt butter with cornflake crumbs and top green bean mixture. Back uncovered 400 degrees for 20 minutes.

Bacon Wrapped Water Chestnuts

Our favorite appetizer--always a hit, even if you don't like water chestnuts:

Cut raw bacon (not thick slices) into about 3 inch strips. Wrap a piece around a whole canned water chestnut. (1 pound of bacon does maybe 2 small cans of water chestnuts).
Secure it with a toothpick.
Line them up on a broiling pan (or aluminum foil covered cookie sheet)
Broil about 5 min.
Turn them over and broil another couple minutes til the bacon looks cooked.

Make some sauce--
about 2/3 c brown sugar to 1/3 c ketchup. Heat in a small sauce pan until warm--doesn't need to boil.

Dip the wrapped chestnuts in the sauce.
At this point you can either put them right into a crock pot to keep them warm, or you can re broil for a couple minutes to make sure the sauce it broiled onto them. I just put them into the crock pot, and they are great

Fancy Corn

Submitted by Jen Herzog

2 (16 oz) pkgs frozen corn
1/2 C melted butter
1 (8 oz) pkg cream cheese, softened
1/8 tsp garlic powder
1 tsp sugar
1/2 tsp dried parsley
salt & pepper to taste

Cook corn according to package directions, then drain. Mix all ingredients well. Put in casserole dish. Bake uncovered for 30 minutes at 350 degrees.

Stuffed Zucchini

(Martha Stewart)

4 medium zucchini
1 TBS olive oil
1 medium onion chopped
Ground pepper
7.5 ounces feta cheese crumbled (1 ½ cups) 1pint cherry tomatoes

Preheat oven to 475
Cut zucchini in half and scoop out zucchini centers and arrange the zucchini cut side down on a baking sheet bake 15 min. Heat oil in a large skillet, add chopped onion, ½ teas pepper. Sauté , Add chopped zucchini, cook until soft or until liquid has evaporated. Remove from heat cool slightly; fold in feta and tomatoes fill zucchini centers with mixture bake about 20 min. until top is lightly browned.

Oriental Dressing for Asparagus or Green Beans

Submitted by Adrienne Poulsen
Asparagus is appealing either hot or cold, especially when favored with these ingredients.
I make this a lot, it is so easy and tastes so good poured over asp. Or beans

1 pound asparagus, cut ends off 2 T. soy sauce
1 T oil 1 T vinegar
1 ½ t sugar 1 ½ t sesame seeds, toasted-sometimes I don’t even do this!
¼ t. ground ginger ½ to ¼ t. cumin

*Place sesame seeds in a baking pan and bake 5 to 7 min. at 350 watching so they don’t burn.
In a medium saucepan or steamer, cook asparagus until crisp and tender, about 3-5 min. Drain and plunge in cool water. Drain again and put in a large serving bowl. (most of the time I don’t plunge in the cool water I just quickly dump the sauce over and eat them!)
In a small bowl, mix soy sauce, oil, vinegar, sugar, sesame seeds, ginger, and cumin. Pour mixture over veggies tossing to coat. And ENJOY!

Greek Potatoes with Lemon Vinaigrette

from Bobby Flay
Submitted by Adrienne Poulsen

1 1/2 cups olive oil
6 tablespoons fresh lemon juice
1 large shallot, chopped
2 cloves garlic, chopped
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
1 tablespoon chopped fresh Italian parsley, plus more for garnish
Salt and freshly ground black pepper
3 pounds large russet potatoes, cleaned, each cut lengthwise into 6 wedges
1/2 cup chicken stock or canned low-sodium chicken broth
Preheat oven to 425 degrees F.
Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.
Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.

*I put the remaining vinaigrette on right away. Next time I would wait till right before you eat dinner.

Fish Tacos

Submitted by Alisa Ringer

Ingredients
1 pound fresh/frozen skinless cod, orange roughy, or other fish fillets
2 tablespoons margarine/butter, melted
¼ teaspoon ground cumin
1/8 teaspoon garlic powder
2 tablespoons mayonnaise or salad dressing
2 tablespoons plain yogurt
1 teaspoon lime juice
1 ½ cups coleslaw mix or shredded cabbage, spinach, or lettuce
8 6-inch flour tortillas, warmed
Salsa

Directions
Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into ¾ inch thick slices. Place fish in single layer in greased shallow baking pan. Combine margarine, cumin, and garlic powder. Brush over fish. Bake in a 450 degree oven 4-6 minutes or till fish flakes easily with a fork. Meanwhile, stir together mayonnaise or salad dressing, yogurt, and lime juice. Add coleslaw mix or shredded cabbage, spinach, or lettuce; toss to coat. Spoon some of the coleslaw mixture onto each tortilla; add fish slices, and, if desired, salsa. Fold tortilla over filling. Warm tortillas, 2 at a time, wrapped in paper towels, in microwave for 20 seconds.

Artichoke Heart Quiche-Tam Wood

Wood family submitted by Adrienne Poulsen, This recipes come from a family who are great cooks. It is a delicious quiche!

Cream Cheese Crust:
3 ounces cream cheese, chilled
1/2 cup butter, chilled
1 cup flour
Filling:
1/2 cup green onions and tops, chopped
2 tablespoons butter
1/2 pound mild ground sausage (optional)
1 14-ounce can artichoke hearts, drained and cut in fourths
3 eggs
1 1/4 cups heavy cream
Pinch of nutmeg
1/8 teaspoon white pepper
1/2 teaspoon salt
Pinch of cayenne pepper
1/2 cup grated Swiss or Cheddar cheese

Preheat oven to 375. Cut cream cheese and butter together with a pastry cutter or use a food processor. Add flour, cut together and form ball. Roll out dough and fit into a 10-inch pie plate; flute edges.
In a medium-size skillet sauté onions in butter. Remove from skillet; set aside. In the same pan cook sausage, drain and crumble.
Beat eggs, cream and seasonings in a bowl. Stir in onions, sausage and artichoke hearts. Pour into the pie shell and sprinkle with cheese. Bake in the upper third of oven for 35-40 minutes or until firm.

Favorite Pancakes

1 ¼ cups flour
3 teaspoons baking powder
1 Tablespoon sugar
½ t. salt
1 eggs
1 cup milk
2 T veg oil
Mix together and bake on hot griddle. Serve with favorite syrup

Homemade Syrup
2 cups water
1 cup brown sugar
1 cup white sugar
1 tsp maple flavoring
1 tsp vanilla flavoring

Boil water in a saucepan. Add sugars and stir until dissolved. Remove from heat and stir in flavorings. Serve. Store in the refrigerator.

BUTTERMILK SYRUP
1/2 c butter
1 c sugar
2/3 c buttermilk
1 tsp vanilla
1/2 tsp baking soda

Mix butter, sugar, and buttermilk together and 2 full minutes. Remove from heat. Add vanilla and baking soda. Serve warm over pancakes, waffles, or French toast. Makes 2 cups of syrup. (In a pinch you can use 2/3 c milk with 1 TBSP vinegar and let sit for a few minutes or you can use 2/3 c milk and 3 TBSP buttermilk powder. The syrup may not be quite as thick but still very flavorful and delicious.)

Hawaiian Pork Chops

Submitted by Adrienne Poulsen
It might seem strange to put pineapple on the grill, but it really brings out the flavor. As the sugar caramelizes on the surface it gives the pineapple a fantastic flavor. These pork chops get all the sweetness from the fruit and turn out great!

Ingredients
6 pork chops, 1 inch thick
1 can 20oz pineapple slices
½ cup soy sauce
1/3 cup vegetable oil
¼ cup onion minced
2 cloves garlic minced
1 tablespoon brown sugar

Directions
Drain pineapple and pour ¼ cup of the juice into a bowl. Combing with soy sauce and vegetable oil onion and garlic, and brown sugar. Place pork chops in a large bag. Pour marinade overtop. Seal bag and refrigerate for about 2 hour. Pre heat grill. Remove pork chops from marinade and place on hot grill. Cook for about 20 min or until done. Turn half way through cooking time and baste with remaining marinade. Top with pineapple slices during the last few minute of grilling.
*A short cut is to buy the garlic in a jar minced for you!

Fun Dough

Submitted by Adrienne Poulsen

This is a great play dough recipe that my mom used to always make for us. I just mix it all up in my mix master with my dough hook attachment! I’ve even sixth-ed the recipe! It’s awesome!

1 ½ cups flour
½ cup salt
½ cup water
¼ cup vegetable oil (or a few drops of liquid detergent – but then the kids can’t eat it)
food coloring (optional)

Mix the flour and salt together in a bowl. Slowly add the water, oil (or detergent) and food coloring. Knead the dough well and shape into several balls. Makes enough for two people.

Way Easy Cinnamon Rolls

by Abby Wagstaff

3 cups warm water
2 pkgs. dry yeast
1 pkg. white cake mix
51/2 to 6 c. flour or enough for soft dough
2 eggs
Brown sugar, cinnamon, nuts raisins or chocolate chips
Dissolve yeast in warm water. Add eggs and cake mix and beat well. Add flour and knead. Let rise in a greased bowl. Punch down and roll out for rolls and spread with butter, brown sugar and cinnamon (nuts, raisins or chocolate chips). Roll up and slice 1" thick put on large cookie sheet. Bake 25 to 30 mins. at 350 degrees. Very yummy!!

Sloppy Joes

Deana Probst Recipe
We had these at a neighborhood BBQ. It was so good we had to ask for the recipe!!


1 small bottle of ketchup
¼ cup dill pickle juice
¼ cup lemon juice
1 Tbs dry mustard
¼ cup brown sugar
2 lbs hamburger

Brown hamburger, add ingredients. If sauce is to thick just add more ketchup.

Pineapple Teriyaki Burgers

Lindsay Moore
1 1/2 lbs. lean ground beef
1 packet Lipton onion soup mix
2 T ginger teriyaki marinade (McCormick Grill Mates or something similar)
8 oz can pineapple rings, drained (reserve juice)
freshly ground pepper to taste

Combine beef, soup, marinade and 1/4 c reserved pineapple juice. Form 4 patties slightly larger than buns. Press pineapple rings into tops of burgers. Season with salt and freshly ground pepper to taste.
To Grill: Set up grill for direct, high heat. Oil grate. Place burgers pineapple side down and grill 8 minutes on each side for medium.
To Broil: Place 6 inches from broiler (over foil-lined pan to catch juices) and broil 4-5 minutes on each side for medium.
Suggestion: Place lettuce, red onion, tomato, etc. on bottom bun and place burger on top.

Beef Brisket

Lindsay Moore

8-10 lbs brisket, trimmed of excess fat
minced garlic or garlic powder
Worcestershire sauce
1/4 c liquid smoke (Wright's mesquite flavor if you can find it)
salt and pepper

Line jelly roll pan with foil, extending on both ends several inches. Sprinkle meat on both sides with dry seasonings, then sprinkle both sides with Worcestershire sauce and liquid smoke. (In terms of quantity, you really just need to season it as would any other piece of meat and use about half the small bottle of liquid smoke.) Put foil on top and seal very tightly by rolling up foil. Cook 8-10 hours at 200 degrees.

BBQ Sauce for Beef Brisket
(I double this recipe because I like to have it for leftovers.)

1 cup Bullseye BBQ sauce
1 cup ketchup
1/4 cup brown sugar
Mix together in sauce pan, just until sugar is completely dissolved.

When meat is done, scrape off any remaining fat, cut 1/4" slices opposite the grain, and put in large baking pan. Pour juices from jelly roll pan over meat and cover with a little sauce to moisten. Can be served right away or warmed up in the oven prior to serving. Serve with sauce.

Beef Noodle Bowl

recipe from Kraft website

1/2 lb. linguine, uncooked (1/2 of a one pound box)
3 cups broccoli florets (frozen worked fine for me)
3 carrots, peeled, sliced
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup KRAFT Asian Toasted Sesame Dressing (I used a 1/2 cup)
1 Tbsp. teriyaki sauce

COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min. MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally. DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

Calico Beans

Lindsay Moore
1/2 lb ground beef
1/2 lb bacon, cut up small
1/2 cup chopped onion
15 oz can kidney beans
15 oz can northern beans
15 oz can pork & beans
15 oz can butter OR pinto beans
1/2 cup ketchup
1 T mustard
2 T vinegar
1/2 c sugar
3/4 c brown sugar
salt to taste

Brown beef, bacon and onion. Drain, then add remaining ingredients. Bake at 350 for 45 minutes, or 5 hours in crock pot on low. Makes about 12 servings.

Grandma Grace Caramels

Abby Wagstaff

2 c. sugar
1 3/4 c. dark Karo syrup
2 c. cream
1 c. butter
1 tsp. vanilla

Cook sugar, butter, Karo and 1/2 cream together and bring to a boil. Then add the rest of the cream, but do not let it cease boiling. Cook to a firm ball stage. Add vanilla and pour into a buttered plate. Yummy!!

Cafe Rio Creamy Dressing

Morgan Cottie

1 pkg of Hidden Valley Buttermilk Ranch Dressing dry mix

1 cup milk

1 cup mayonnaise

2 tomatillos, peel

1 clove garlic, minced

1/3 bunched cilantro, chopped
½ tsp lime juice

4 oz. can of chopped Jalapenos

• Blend ingredients together in a blender.
• Add additional mayonnaise if dressing is too thin.

Serve chicken, rice, beans on top of a warm tortilla and top with lettuce, cheese, guacamole and salad dressing.

Cafe Rio Rice

Morgan Cottie

In a sauce pan, sauté:

2 Tbsp butter

1/4 a yellow onion
3 cloves garlic, minced

In a large pot, bring the following to a boil:

6 2/3 cup chicken broth

½ bunch cilantro,
2 tsp cumin

2 small cans diced green chilies

Juice of two limes
½ tsp salt

• Add onion and garlic to boiling water.
• Add 3 cups long grain rice.
• Reduce heat, cover and simmer for 30 minutes.

Midwest Chocolate Cake

By Lindsay Moore

In my family, this cake is requested for every single birthday and special occasion -- but it's a snap to make any time you're craving a delicious slab of homemade chocolate cake.

2 c flour
2 c sugar
1 c water
3/4 c sour cream
1/4 c shortening
1 1/4 t baking soda
1 t salt
1/2 t baking powder
2 eggs (at room temperature)
1 t vanilla
4 ounces melted, unsweetened chocolate (cooled)

Heat oven to 350. Grease and flour two 9-inch or three 8-inch pans. Add ALL ingredients to mixing bowl. Mix on low for 30 seconds, then on high for 3 minutes. (Scrape bowl as you go.) Pour evenly into cake pans and bake until cake springs back to the touch, 30-35 minutes. Cool 10 minutes, then carefully remove from pans. Allow to cool completely before frosting.

Fettuccine Alfredo Pasta- Mom Ward

By Momma Ward

Ingredients
1 stick butter
2 Cups Heavy cream
1/8 teaspoon garlic powder
¼ Cup parmesan cheese
Salt and Pepper to taste

Directions
Melt butter; add cream, garlic and pepper
Simmer 10-15 minutes till it thickens. Add the cheese toward the end this makes it thicken right up. Gets to thick add more cream.
Mix in the fettuccine noodles-
Add chicken if wanted

Ginger Salmon

From Marnie Stallings
She brought me dinner after I had Emily and it was the best Salmon I have ever had!!


1/3 C brown Sugar
2 T butter
2 T honey
3 T mustard
2 T soy sauce (not light)
2 T olive oil
2-3 tsp ginger (fresh) or 1/8 tsp dry

Mix all ingredients except ginger in saucepan until dissolved. Remove from heat and add ginger.
Pour over Salmon, Bake on 375 for 20 min covered.

*I always double the sauce and serve with white rice and broccoli!

Cafe Rio Creamy Dressing

Ingredients
1 buttermilk ranch dressing packet (made as per recipe with 2 cups buttermilk and 2 cups mayonnaise)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (use the seeds too if you like it spicy. The seeds were not used with this particular salad)

Directions
Use a food processor or blender to blend all the ingredients.

Cafe Rio Rice

Ingredients
3 cups water
¾ teaspoon salt
4 teaspoon chicken bouillon
1 tablespoon butter
4 teaspoon garlic – minced
½ onion
½ bunch cilantro
1 ½ cups rice (not minute rice)
1 can green chilies

Directions
Blend cilantro, green chilies, and onion together in food processor or blender. Bring water to a boil and add all the ingredients including the blended ingredients. Simmer covered on medium low for 25-30 minutes. Watch carefully as this can burn easily.

Whole Wheat Waffles

Hicks Family Recipe

Sift together:
1 1/2 C whole wheat flour
1 1/2 Tbs baking powder
3/4 tsp salt
1 T sugar

Put in mixer and add liquids:
3 egg yolks
2 Cups milk
1/4 cup plus 2 Tbsp oil

Beat for 2 min. Beat 3 egg white to soft peaks and fold into batter. Bake in pre heated greased waffle iron

Recipe: Linda Hicks from "Wheat for Man"

Zucchini-Oat Chocolate Chip Cookies

Ingredients:
1 1/2 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter softened
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups shredded zucchini (from about 1-1 1/2 medium)
1 cup quick oats
3/4 cup chopped pecans or walnuts
1 2/3 cups semi sweet chocolate chips


Preheat oven to 350 degrees. In a mixing bowl whack together flour, cinnamon, baking soda and salt for 20 seconds and set aside.
In a bowl of an elevtic stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips.
Shape dough into balls 2 Tbsp each. Bake for 11-14 mins. Cool on sheets for 2 mins then transfer to a wire rack to cool completley.

Chocolate Cupcakes- Martha Stewart One Bowl

3 cups sugar
3 cups all purpose flour
1 1/2 cups unsweetened cocoa powder, plus more for pans
1 Tbsp baking soda
1 1/2 tsp salt
1 1/2 cups buttermilk, room temperature
3/4 cup vegetable oil
3 large eggs
1 1/2 tsp pure vanilla extract

Directions
1. Preheat oven to 350 degrees. Line standard muffin cups with paper liner. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, veg oil, and 1 1/2 cups warm water; whisk to combine. Add eggs and vanilla extract and whisk until smooth.

2. Divide batter among muffin cups (filling each about 2/3 full) and bake until a toothpick inserted in center of cupcake comes out with a few moist crumbs attached, 20-25 min. Let cool in pans on wire racks, 5 minutes, then transfer cupcakes to racks and let cool completely. Frost as desired.

No Egg Ice Cream

Makes 5 cups

1 cup whole milk
3/4 c granulated sugar
pinch of salt
2 cups heavy cream
1 Tbsp vanilla

Cover and refrigerate overnight.

Copy Cat Cafe Rio Shredded Chicken

Adrienne's Favorite!

Ingredients

2 pounds (4 breasts) Chicken boneless and skinless
1/2 cup zesty Italian Dressing
1/2 T minced garlic
1/2 T chili powder
1/2 T ground cumin
1 (1oz) packet ranch dressing mix (mix with 1/2 cup water)

Place all you ingredients except for the chicken into your crockpot. Stir.
Add your chicken.
Cook on high for 5-6hrs or low for 7-8hrs. Once done remove chicken and shred with fork.
Replace the shredded chicken back in the crockpot and mix well with the left over juice.
Serve on salads, burritos, tacos, and burrito bowls.