Lani's Lion House Lemon Crinkle Cookies

These are to die for - if you're a lemon lover!

½ cup butter, softened

1 cup sugar

½ tsp. vanilla

1 egg

1 tsp. lemon zest

1 Tbsp. fresh lemon juice

¼ tsp. salt

¼ tsp. baking powder

1/8 tsp. baking soda

1 ½ cup flour

½ cup powdered sugar

Preheat oven to 350. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light & fluffy. Whip in vanilla, egg, lemon zest, and juice.  Scrape sides and mix again.  Stir in dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly.  Pour powdered sugar onto a large plate.  Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11* minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny).  Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick dark baking tray, reduce bake time by 2 minutes.

*Makes 24 cookies.  Calorie count is about 110 per cookie - you're welcome. :)

Shana's Frosted Lemon Butter Cookies

1 c. soft butter

1/2 c. powdered sugar

2/3 c. corn starch

1 c. flour

Cream butter and sugar.  Gradually add corn starch and flour. Cream ingredients WELL!  Beat, Beat, Beat - until Fluffy.  Chill for 1 hour.

Drop by teaspoonfuls or roll into balls and place on ungreased cookie sheet and bake at 325 for 12 minutes.  Cool and then frost with a smear of lemon frosting. - Can sprinkle with crushed nuts if desired.

Molasses Cookies - Shana's Favorite!

3/4 c. Shortening

1 c. Brown Sugar

1 Egg

1/4 c. Molasses

 Mix Thoroughly - Then stir in:

2 1/4 c. Flour

2 tsp. Soda

1 tsp. Cinnamon

1 tsp. Ginger

1/2 tsp. Cloves

1/4 tsp. Salt

Roll into 1" balls and dip tops in sugar.  Place on greased cookie sheet and bake 8 - 10 minutes at 375 degrees.

Soft Caramels

Janet Tolman gave me this recipe years ago and it's been a keeper!  Makes the perfect little bite, not too soft or too hard! And anything with Sweetened Condensed Milk has my approval!

2 cubes/sticks of butter
2 cups brown sugar, packed
1 cup Light Karo/Corn syrup
1/8 tsp. salt
1 can Sweetened Condensed Milk
1 tsp. vanilla

Directions:
Butter a 9x13 pan very well.
Melt 2 sticks of butter in a heavy saucepan. Add 2 cups brown sugar and mix well.  When dissolved and smooth, add 1 c. Karo/corn syrup and 1/8 tsp salt.  Mix until smooth. Add 1 can Sweetened Condensed Milk.
Add a Candy Thermometer to your saucepan, and stir constantly until it's at a Soft Ball stage, approximately 12-15 minutes.
Remove from heat, add vanilla, and pour into a 9x13 well-buttered pan.  Once the caramel has set, you can turn it out onto waxed paper.  Cut into 1" pieces/strips.  Each piece can be put on a waxed paper square and rolled with the ends twisted.

My Perfectly Scalloped Potatoes

WARNING: This is total comfort food. It is not a "diet" friendly recipe.

Ingredients:
5 Large Russet Potatoes - peeled and sliced 1/8 inch thickness or thinner
1 medium onion - minced
1/2 cup butter (1 stick)
1 tbsp butter
1/2 cup (heaping) flour
3 cups of whipping cream*
3 cups of half and half*
salt
pepper

Prep:
Take your 4Qt baking dish and grease with the 1 tbsp of butter. The dish should be greased somewhere between lightly and generously. The 1 tbsp is usually enough, but you can use a little more. Set aside. Preheat your oven to 350 degrees.

Peel and slice your potatoes. Set aside in a large bowl of cold water to keep from browning. Or, you can slice as you need when ready to "layer" the pan.

Sauce:
This is a typical white sauce. Have your flour and liquid ingredients ready as you will have to add them quickly. I cut the stick of butter into smaller chunks for faster melting. In a large pot (I use the dutch size pot since the finished sauce fills half) Melt the butter over a medium heat. Add the flour and stir. These ingredients together should make a paste. Next add all of the cream and half and half at once. Whisk or stir over the medium heat until the sauce thickens. (This is usually about 15-20 mins). Once the sauce has thickened (you'll be able to tell as it becomes more difficult to stir, especially with the cream), remove from heat and let stand 1-5 mins. Add the minced onion to the sauce.

Layering:
Take your greased baking dish and put a light layer of sauce across the bottom. Next layer your potato slices over the sauce. (Be sure to get all the excess water off if you put them in a bowl so as not to make your sauce runny.) Pour sauce over the potatoes and spread - be generous. There should be sauce over every slice! Repeat the potato/sauce layering until you are either out of potatoes/sauce or until you have approximately 1/2  inch left at the top of the dish. Cover with foil and bake for 90 mins. Remove foil and bake for an additional 15 mins. Test the center of potatoes with fork. If it easily touches the bottom of the dish, they are done! If not, leave in for an additional 15 mins. Remove and cool for 15-20 mins. Salt and pepper on plate as desired. Serve warm.

*for a less calorie version, you can substitute milk for one or both of the liquid ingredients. It will however, change the flavor and consistency of the end result. :)

Jen's White Chicken Chili

I made this white chicken chili for the General RS Broadcast and had several requests for it that night - the funny thing is that I started off with a white chicken chili but I thought it was too spicy and not very colorful, so I started adding things.  I'll try to remember what I did. 

1 pound dried navy beans, rinsed, soaked and drained.  (I did the quick soak method, with 2 min of boiling).

5-6 cups chicken broth (I used the broth from my chicken, plus 1-2 boxes)

4 tbsp butter (1/2 stick)

2 tbsp. garlic, minced

1 med. onion, diced

1 jalapeno, diced (with seeds if you want spicy)

1 can green chilies

2 tbsp. ground cumin

1 tbsp. italian seasoning (or use oregano & basil)

1 tsp. black pepper

1 tsp. red pepper flakes

1-2 cans kidney beans

1 can Rotel Tomatoes

1 lb. chicken, chopped (or use a rotisserie chicken or a whole chicken de-boned)
Salt & Pepper, to taste

For the broadcast, I took a frozen whole chicken and placed it in my crockpot with about 4 cups water and carrots, onions, celery, rosemary twigs, garlic & season salt.  I let that cook for about 10 hours on low.  Once cooled, I de-boned the chicken, diced it up, and set aside. I then strained the broth to use as part of my chicken stock. You could totally just buy a Rotisserie Chicken or cook your own chicken breasts and omit cooking your own chicken.

Rinse beans and soak for 2 hours, drain. Set aside.

Place beans in large pot with 5-6 cups chicken stock and bring to boil over high heat. 

In a small food processor, mince the onion, garlic, and jalapeno - together is fine.

In a saucepan, heat butter over medium heat. Add garlic, onion, jalapeno & canned chilies and saute for 5 minutes.

Add this mixture to the pot of boiling beans.

Add diced chicken, cumin, italian seasoning, pepper,  and red pepper flakes.

Add 1 can Rotel Tomatoes.

Lower heat to medium and cook for 2 hours, stirring occasionally.

Add 1-2 cans of kidney beans, drained. 

Cook for an additional 10-15 minutes, or until all the beans are done. 

You may add some cilantro leaves, if desired.   
Add salt to taste - this will be a personal preference, but beans needs a lot of salt!

Best Zucchini Casserole

This is the best zucchini casserole I have ever eaten. I know summer is over but I'm sure you can still get zucchini.
Summer Zucchini Casserole

2 lbs sliced zucchini or summer squash
1/4 c sliced green onions
1 c grated carrots
1 tbsp butter
1 can cream of chicken soup
1/2 cup low fat sour cream
1 pkg chicken flavored stuffing mix

In a large bowl mix together soup, sour cream and stuffing mix.
In large frying pan melt the butter and add zucchini, onions and carrots. Saute until the zucchini is tender but not mushy.
Add the zucchini to the soup mixture and stir until all the ingredients and mixed together.
Spray a 9x13" baking pan with non stick spray. Add the zucchini to the baking pan and spread it out evenly in the pan.
Bake uncovered at 350 degrees for 30 minutes.

Debbie's Pumpkin Bars

Mix together:

2 cups pumpkin

4 eggs

2 cups sugar

1/2 cup applesauce

1 cup oil

Then add:

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

Mix together until smooth. Spray a sheet cake size pan with Pam.  Bake @350 for 20 minutes.

When cool frost with the following:

1/2 c. butter (1 stick)

4 ounces of cream cheese (1/2 block)

3 cups powdered sugar

1 teaspoon almond flavoring

Lime-Cilantro Dressing

1 buttermilk ranch dressing mix packet
1 cup mayo
1 cup milk
2 tomatillos (found by the jalapenos and they look like a little green tomato)
1 jalapeno
juice of 1 lime
2 cloves fresh garlic
1 bunch of cilantro
Place all in a blender and mix until well combined.

Lisa's Pumpkin-doodles...

...like snickerdoodles, but with pumpkin...and chocolate!
I thought this would be a fun "intro-to-fall" treat. :)
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups sugar
1 tsp baking soda
1 tsp cream of tartar
1/4 tsp salt
2 eggs
1 tsp vanilla
3 cups all-purpose flour
1 1/2 cups white chocolate chips
1/4 cup sugar
2 tsp pumpkin pie spice or ground cinnamon

In a large bowl, combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add 1 1/2 cups sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping side of bowl occasionally. beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in white chocolate chips. Cover and chill dough about 1 hour or until easy to handle.

Preheat oven to 375 degrees. In a small bowl combine 1/4 cup sugar and pumpkin pie spice (I used more sugar and less spice). Shape dough into 1 1/4 inch balls. Roll balls in sugar mixture to coat. Place 2 inches apart on an ungreased cookie sheet.

Bake for 11 to 13 (13 for high altitude) minutes or until bottoms are lightly browned. transfer to a wire rack; cool.

BYU MINT BROWNIES

Recipe from BYU Magazine, courtesy of Sugar & Spice and the Cougareat  Food Court.

Click here to print recipe for BYU Mint Brownies 

MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (optional)
12 oz. chocolate icing (Use your own icing recipe or use store-bought)

MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

 

Kirse's Cream Cheese Swirl Brownies

One package brownie mix (I prefer dark chocolate or the one with the syrup pouch)

1/3 cup water

1/3 cup vegetable oil

2 eggs

1 package (8 ounces) cream cheese softened

1/3 cup sugar

1/2 tsp vanilla

1 egg

1 cup chocolate chips

1) Heat oven to 350 degrees. Spray bottom of 9x13 pan.

2) Stir Brownie mix, water, oil, and 2 eggs in bowl using spoon. Spread in pan.

3) Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Gradually beat in sugar. Beat in vanilla and 1 egg JUST until blended (do not overmix, should be gloppy).

4) Plop cream cheese mixture over brownie batter in pan; cut through mixture with knife several times for marbled design. Sprinkle with chocolate chips.

5) Bake 30-35 minutes or until cream cheese mixture begins to brown and toothpick comes out clean (be sure not to overcook - they are best rather gooey). Cool completely. Cut with plastic knife, store covered in fridge.

Stacey's Blueberry Cream Pie

This pie is AMAZING! Todd and I can each polish off our own in about 24 hours.  So if you go to make it, do a few.  This recipe is for 2 large or 3 smaller pies.  If I have left over crust I'll do them in my mini glass pyrex bowls for a single serving size.  The kids love it like that.  Their own little pie.

Crust:
4 pkgs graham crackers, some chunky, some finely crushed. 
2 cups pretzels crushed
1 cube butter
1/3 cup sugar
press in a pie pan sprayed with pam and bake 350 for 8-9 min.  Let cool.

Filling:
2 pkgs cream cheese or light.  Don's use fat free, won't set and why bother!!!
Blend with mixer on high.
lg tub or 4 cups cool whip topping
2 cups powdered sugar
Blend these with mixer on low speed
2 cups smooshed blueberries or any berry of choice
2 cups whole berries folded in.

Add to cooled crusts and chill for several hours. 
Enjoy!!!

Ranger Joe Cookies

1 cup butter

1 cup white sugar

1 cup brown sugar, packed

2 eggs

1 tsp. vanilla

2 1/2 cups flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup oatmeal (quick oats)

3 cups Rice Krispies

1 cup chocolate chips

Preheat oven to 350 degrees.  Add all ingredients into a Kitchen Aid mixer and mix well.  Spoon onto an ungreased cookie sheet.  Bake for 10 minutes, or until they don't run when you tilt the pan.   (You can vary the oatmeal/krispies and do 3 cups oatmeal and 1 cup Krispies, or 2 cups each). 

Jen's Chimichanga's

Meat Mix:

1 chuck roast, approx 4-5 lbs.

3 tbsp. vegetable oil

1 lg. onion, diced

1 tsp. garlic, minced

1 can green chilies

1 jar salsa (pace picante works)

1/4 tsp. garlic powder

4 Tbsp. flour

2 tsp. salt

1 tsp. cumin (I love cumin, so I add a bit more)

Juices from the roast beef

1. Cook roast in crockpot until shreddable (approx 6 hours on high) with 1 cup of water.

2. Shred the roast and set the meat aside.  Reserve the juices.  Discard any fatty pieces.

3. In stockpot, add vegetable oil and heat. 

4. Add diced onions, green chilies, and saute for a minute.  Add minced garlic, saute.

5. Add jarred salsa, garlic powder, flour, salt, and cumin.

6. Cook for 1-2 minutes over med-heat.

7. Stir in reserved juices and shredded meat and cook until thickened.

8. Place meat into a warmed flour tortilla and roll up like a burrito.

9. Deep fry in oil until golden brown & crispy.

10. Top with sour cream, lettuce, tomtatoes, salsa, olives, etc.

This meat freezes well. Cook as directed and freeze before putting it into flour tortillas.  Re-heat and start with steps 8-10. 

Jen's Fried Onion Chicken

4 boneless, skinless chicken breasts

4 tbsp. butter (can use spray butter, but I don't)

1 can GOLDEN mushroom soup

1/2 cup water

Lg. Can French's Fried Onions (found near the canned green beans)

Place chicken breasts in casserole.

Place 1 tbsp. butter on each breast.

Mix Golden mushroom soup with 1/2 cup of water until smooth. 

Pour soup/water mix over the chicken breasts.

Top with about 3/4 can of the french fried onions.

Bake at 350 for 45 minutes.  

The gravy is so yummy with mashed potatoes!

Teresa's Cranberry Chicken

20 frozen chicken tenders
16 oz. bottle Catalina/French Dressing
1 can whole berry cranberries
1 envelope onion soup mix


Place chicken in a 9x13 pan.  Spoon on cranberries, pour dressing over the chicken and cranberries.  Then sprinkle the onion soup mix on top.  Cover with foil and bake 1 hour at 350 degrees.  Take foil off and then brown the sugar for another 15 minutes.  Save the sauce and serve with a rice dish.

Teresa's Dutch Babies

6 eggs

1 c. milk

1 c. flour

1/2 c. sugar

1 tsp. vanilla

1/2 tsp. salt

1/2 cube of butter (4oz)

Melt butter in a 9x13 pan in a 350 degree oven.  Put eggs into blender and blend until bubbly.  Then add the milk, flour, sugar, vanilla, and salt and blend.  Pour entire mixture into the pan of melted butter and bake at 450 degrees for about 10-15 minutes.  (12 minutes is perfect in my oven)

Buffalo Chicken Dip

2 cans Chicken (15 oz each), drained - I use Costco canned chicken

2 blocks cream cheese (8oz. each)

Franks Buffalo Sauce, about 1/2 bottle (6 oz)
1/4 cup Ranch dressing

Cheese (cheddar, mexican blend, etc.)

Crockpot Version: Mix together canned chicken, cream cheese, ranch and buffalo sauce in a large bowl then transfer to crockpot.
Top with plenty of shredded cheese.

Heat on low for a couple of hours until the cheese in melted.

Oven Version:  Mix canned chicken, cream cheese, ranch and buffalo sauce together and put in an 9x13 casserole dish.  Top with plenty of shredded cheese.

Heat in a 350 degree oven until hot and bubbly and cheese is all melted, about 20 minutes.

Serve with tortilla chips, fritos or wheat thins.

Cindy Elmer's Pumpkin Roll

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 salt
1/2 tsp nutmeg
1 c nuts


1) Beat eggs for 3 minutes.
2) Add wet ingredients.
3) Then add dry ingredients.
4) Place a piece of wax paper on a cookie sheet. Spread mixture onto the wax paper, sprinkle with 1 cup finely chopped nuts.
5) Bake at 375 degrees for 15 min. or until light brown.
6) Turn it upside down on a heavily sprinkled powdered sugared hand towel. Roll up & put into your refridgerator to cool.

FILLING:  

1) 1 c. powdered sugar
2) 4 Tbsp. butter
3) 8 oz. cream cheese (Room temp)
4) 1/2 tsp. vanilla
5) Beat until smooth. Unroll the cake & spread w/ filling and reroll it back up.
6) Chill & then make slices about every inch. Place each circle on a nice tray.
7) This is YUMMY and it is easier than it sounds.

Jen's "No-Fail" English Toffee

14 Tbsp. butter (1 stick, plus 6 tbsp) - use the remaining 2 tbsp. from your 2nd stick to butter your cookie sheet
1 1/2 cups white sugar
2 Tbsp. cold water
1/2 cup chopped almonds or pecans (optional)
1 tsp. vanilla
dash salt
6 oz. chocolate chips (milk chocolate or semi-sweet)

DIRECTIONS:
1. Generously butter a cookie sheet.  You can use the 2 tbsp. left from the 2nd stick of butter.
2. Place butter, sugar, and water into a heavy saucepan over medium-high heat (approx. an 8 on my stove). Using a wooden spoon or spatula, bring to a bubbling boil, stirring constantly, about 10 minutes. It will go from a bright butter yellow color, to a light tan, to a peanut butter color.
3. Place a peanut bar jar upside down near your saucepan and when the color of the toffee matches the color of the peanut butter, it's done. Make sure the color matches perfectly! You don't want to take if off the burner too soon, or too late.
4. Remove from heat and add 1 tsp. vanilla.  This will give a small chemical reaction.  Keep stirring. Add nuts and a dash of salt. Mix together.
5. Pour out onto your buttered cookie sheet.  Do NOTspread.  Use your spatula or spoon to move the sides of the toffee to the shape you desire, as your toffee won't fill your entire cookie sheet.
6. After about 2-3 minutes, and the toffee starts to harden, sprinkle your chocolate chips on top.  Let them sit for a couple of minutes.
7. With the back of a spatula, start spreading your melting chocolate over the toffee. It should smooth out. 
8. Set in fridge for at least 1 hour for chocolate to set up.  Break into pieces and store in an airtight container, or place into treat bags.
9. Wig out over the fact you just made the perfect batch of toffee!  :)  YUM!

Lani's Snickerdoodles

 Cream Together
½ cup butter – no substitutions
½ cup butter flavored shortening
1 ½ cup sugar
1 tsp vanilla
 
Add & Mix
2 eggs
 
Add & Mix again
2 ¾ cups flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
 
 
Roll into balls or use a cookie scoop.  Roll the balls in a mixture of 2 Tbsp sugar and 2 tsp cinnamon.
Bake at 350 degrees for 8 – 10 minutes.  I personally never bake them longer than 8 minutes.  If you have bigger dough balls then cook for 9 minutes.

Teresa's White Bean Chicken Chili

1 lb. chicken, diced (or use rotisserrie chicken)
1 med onion, diced
2 cloves garlic, minced
2 - 15oz. Cans white Great Northern beans
1 - 15oz. Can chicken broth
1 sm can diced green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. pepper
1 cup sour cream
½ cup half & half


1. Combine all ingredients, except sour cream & half & half. Cook in crockpot on low for 7 hours (or on stovetop for 1 hour).  Add the sour cream & half & half 5-10 minutes before serving.

Jen's Black Cherry Punch

2 pkg. Black Cherry Koolaid
1 c. sugar
1 bottle (64 oz) cran-raspberry juice
1 bottle (2 liter) Squirt of 7-up
Crushed Ice


1. Dissolve black cherry koolaid and sugar in about 1-2 cups of hot water, in a punch bowl - just to dissolve well.
2. Add juice, soda, and lots of ice.  Add more ice if too strong.

Connie Gillespie's Banana Slush Punch

4 cups sugar
6 cups water
1 (46 oz.) can pineapple juice
2 (12 oz.) cans frozen orange juice
1 (12 oz.) can frozen lemonade
5 bananas, mashed
3 bottles of 7-up
 
Combine all of the above except the 7 up and set in freezer for approximately 8 hours.  Removed ever couple of hours to stir to create slush and prevent separations.  Return to freezer.  Combine equal parts with 7 up to serve. 
 

Perkins Fluffy Jell-O Salad

1 sm. can mandarin oranges
1 sm. can crushed pineapple
1 regular can cherry pie filling
1 container cottage cheese (24oz)
1 lg. (6 oz) package of sugar-free cherry jello (can use black cherry)
Mix all ingredients together and then mix in 1 container of cool whip (medium to large container depending on how fluffy you want it)

Jen's Louisiana Baked Beans

5-6 cans pork and beans (or any other beans - great way to use expiring cans of beans)  
1 lb. bacon, crisp fried
1 lg onion
1 lg green or red pepper
2 T worchestershire sauce
1 small bottle BBQ sauce (any generic brand will work, I prefer honey flavored)
1/2 cup brown sugar
1/2 cup molasses
1/2 tsp garlic
1 tsp mustard
1/4 tsp ground pepper
1 Tbsp. Louisiana hot sauce (I use Franks Red Hot Sauce, but you could use Tabasco)
Jalapenos, optional


DIRECTIONS:
Chop bacon and fry to crisp. Sauté coarsely chopped pepper and onion in the bacon grease. Place beans, bacon, pepper and onions in lg baking dish or crock pot. Add the Worcestershire sauce, BBQ sauce, brown sugar, Molasses, garlic, pepper, hot sauce, and mustard. Add diced jalapeno’s if desired. Stir and bake at 250 for 3 hrs. Or place in a crockpot.

Jen's Navy Bean and Ham Soup

3 hamhocks, scored (or use a ham bone from leftover ham)
3 tbsp. olive oil
1 cup minced yellow onions
¼ cup bell peppers, minced(I used 3 mini peppers: red, orange & yellow)
½ tsp. red pepper flakes
½ tsp. Italian seasoning
2 bay leaves
1 Tbsp. minced garlic
1 lb. navy beans, rinsed, soaked, & drained
8 cups chicken stock (could probably get away with 7 cups)
1 tsp. salt (go shy on this to start)
½ tsp. black pepper
1 tbsp. butter


DIRECTIONS:
1. Soak navy beans overnight, or do the quick-soak method as directed on the package of beans.
2. In large, heavy stockpot, heat the olive oil over med-high heat. Add ham-hocks, onions, bell pepper, red pepper flakes, Italian seasoning, and bay leaves and saute until soft, about 5 minutes.
3. Add the garlic & saute for 1 minute.
4. Add the chicken stock (approx 2 boxes) & bring to a boil. Reduce the heat to med-low & simmer covered for 1.5 hours, stirring occasionally.
5. Add the navy beans & stir. Continue simmering, uncovered, for 1 hour or until beans are almost cooked.
6. Season with salt & pepper & continue cooking 30 minutes, or until beans are done & ham-hocks are falling apart.
7. Remove from heat. Take ham-hocks (or ham bone) out & cut meat from bones, and return meat to the pot. Remove bay leaves.
8. Add 1 tbsp. of butter to pot before serving.


Jen's notes:
I used a mini food processor to mince the onions, peppers, and garlic before I do anything, so it's all ready to throw in.
I soak beans the night before, however, the quick soak method works well too.
This takes about 3 hours from start to finish to make (minus the soaking of the beans).
This does not need much additional salt - taste before adding any.
8 cups of chicken stock is 2 boxes.
Using the bone of a spiral ham works really well. Just cut off the good parts of the ham, dice it up, and save it to throw in the soup at the end.

Creamy Lemon Bars from Kelsi Clanton's Wedding

CRUST:
20 Nilla Wafers, finely crushed (yes, I counted them out)
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick, or 4 oz.) cold real butter

FILLING:
1 pkg. (8 oz.) cream cheese (you can use 1/3-less fat cream cheese)
1 cup granulated white sugar
2 eggs
2 Tbsp. flour
1/4 tsp. Baking Powder
1 Tbsp. lemon zest – (1 lemon yields about 1 Tbsp of zest -only use the yellow part, do not zest too deep)
1/4 cup fresh lemon juice ( 2 lemons yield about ¼ cup of juice - depends how juicy the lemons are)

GARNISH: Powdered Sugar, Lemon Zest

Preheat oven to 350ºF.
Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. (Tip: Foil will adhere nicely to your 8x8 pan if you splash a bit of water in the pan before placing the foil inside). Spray foil lightly with non-stick spray and set aside. (The foil isn’t too pretty, but it makes clean-up and cutting the bars a cinch!)
In a bowl, combine Nilla Wafer crumbs, 1/2 cup flour and the brown sugar. Chop butter into small pieces and then cut into crumb mixture with a pastry blender. If you don’t have a pastry blender, just use 2 knives, or even your fingers to break up the butter until mixture resembles coarse crumbs.
Press crumb mixture firmly onto bottom of prepared pan.
Bake 15 min.
While crust is cooking, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended.
Add 2 eggs, 2 Tbsp. flour, and ¼ tsp. baking powder; mix well.
Blend in 1 Tbsp. lemon zest, and ¼ cup lemon juice and then pour mixture over baked crust.
Bake 30 min. or until center is set. (Mine take 32 minutes). Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight. These bars improve with time.
Lift foil right out of the pan and sprinkle with powdered sugar and grated lemon peel/zest just before cutting into squares to serve. Store leftover squares in refrigerator. (As if you'll have leftovers!)
This made 35 bite-size squares.

http://www.ourbestbites.com/2008/04/creamy-lemon-bars/

Shana's Snickerdoodles

1 c. Shortening                                              
2 Eggs                                                       
1 ½ c. Sugar                     
2 ¾ c. Flour                                                       
2 tsp. Cream of Tartar                                     
1 tsp.  Baking Soda
½ tsp.  Salt
4 tsp.  Sugar
2 tsp.  Cinnamon




1. Preheat oven to 400 degrees.
2. Cream shortening, sugar and eggs. 
3. Sift and stir flour, cream of tartar, baking soda and salt.  Mix together and chill.
4. Roll into small balls, then roll in sugar and cinnamon mixture.  Place on a baking tray 2” apart and bake 8-10 minutes. Do not press down.
5. They will be puffy and then crinkle. Cool on rack.

Stacey's Sweet & Salty Chex Mix

8 cups corn chex
4 cups rice chex
4 cups wheat chex
1 lb. raisins (or ½ raisins, ½ craisins)
8 oz. sunflower seeds, without shells
12 oz. of nuts (cashews, peanuts, almonds, etc.)

1. Mix all that in a large roasting pan, or divide into 2 lg. bowls for mixing.

Sauce Mix
1 ½ c. sugar
1 ½ c. light corn syrup (Karo)
2 cubes + 2 Tbsp. butter

1. Melt together on stove in saucepan and bring to a boil.
2. Once it boils, boil for 2 minutes while continually stirring.
3. Pour mixture over your chex mix and coat all the cereal.

*May transfer to goodie bags. It will seem gooey at first, but it will set up as it cools. Will keep for 1 week in a goodie bag or sealed container.

Nikki's Breakfast Casserole

1 lb breakfast sausage
½ cup chopped green onion, or to taste
2 cups shredded Cheddar cheese
6 eggs, lightly beaten
1 cup water
1/2 cup milk
1 (2.64 ounce) package original country gravy mix (I use McCormick’s)
6 slices bread, cut into 1 inch cubes (King's Hawaiian rolls work really well)
2 tablespoons melted butter (optional)
paprika to taste (optional)

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Grease an 11 x8 inch baking dish (can use 9x13).
3. Brown sausage in a large skillet; drain fat.
4. Combine sausage with green onion and spread evenly
across the bottom of the baking dish.
5. Top with shredded cheese.
6. Whisk together eggs, water, milk, and gravy mix; add mixture to baking dish.
7. Arrange bread squares evenly on top. If desired, drizzle
melted butter over bread, and sprinkle with paprika.
8. Bake 40 minutes in the preheated oven, or until a
knife inserted into the center comes out clean. Set
aside 10 minutes before serving.

Elaine Gunter's Christmas Fudge

Prep 1st: Get stove hot, heat to high, and grease pan(s) and have dry ingredients ready.

INGREDIENTS:

Bring to boil:

4 ¼ c. white sugar

1 can (12 oz.) Evaporated Milk

ADD:

12 oz. semi-sweet chocolate chips

2 cubes (1 cup) margarine or butter

1 ea. 7 oz. Hershey Bar (Milk Chocolate)

1-2 tsp. vanilla

1 ea. 7 oz. jar Marshmallow Crème

DIRECTIONS:

In approx. a 5 qt. stainless steel stockpot, combine white sugar & evaporated milk. Bring to a rolling boil. Reduce heat to med-high (enough to keep the boil, without scorching bottom of pan) and boil for 8 minutes.

Stir constantly.

After 8 minutes, remove from heat and add the remaining ingredients.
Mix together using an electric blender until smooth.

If adding pecans, add them now.

Then pour into a greased 9x13 pan or individual Ziploc Glad plastic containers. Refrigerate until set. Keeps refrigerated up to 2 weeks. May be frozen.

Jen's Hot and Sour Chicken

3 lbs. chicken or pork, diced = approx. 5-6 large boneless, skinless, chicken breasts
2 eggs
1-2 tsp. Garlic Salt
1/2 c. Cornstarch


Sauce:
1-2 tsp. Sambal Oelek (this is potent stuff - start off with 1 tsp) - it can be found in the Asian aisle of Walmart or Winco - it's a red chili paste.
1/4 c. ketchup
dash salt
2 T. brown sugar
1/2 c. sugar
1 tsp. soy sauce
1/2 c. chicken broth
1/4 c. white vinegar




1. Mix together garlic salt, egg, and cornstarch mixture batter. Add in diced chicken & mix together.
2. Heat oil in frying pan or wok, covering the bottom of the pan. Add chicken pieces 1 at a time to oil. Stir-fry the chicken pieces until golden brown & cooked. Remove chicken onto paper towels. Discard oil.
3. Mix together the sauce in a bowl.
4. Add sauce to frying pan or wok and bring to a boil. If the sauce needs thickening, add some cornstarch/water. Add in your cooked chicken so it's well coated in the sauce.
5. Serve over rice.

**IF you decide to 1/2 the amount of chicken for your family, do NOT 1/2 the sauce, otherwise their isn't much sauce at all. So, 1/2 the chicken but keep the sauce the same.

*this may be made ahead of time in a crockpot. Cook the chicken, as per recipe, then place in a crockpot. Heat the sauce, as directed, and pour over cooked chicken in the crockpot. Place on warm setting until ready to serve.

Jen's Blackberry and Peach Cobbler

½ c. sugar
2 c. blackberries
1 c. peaches, sliced (approx. 3 peaches)
5 tbsp. butter
1 c. flour
2 tsp. baking powder
1 cup sugar
½ tsp. salt
¾ c. milk


1. Preheat oven to 350 degrees.
2. Mix together the ½ c. sugar, blackberries & peaches. Set aside.
3. Melt butter into a baking pan or a large deep pie dish.
4. Sift together: Flour, baking powder, sugar and salt.
5. Add the milk to the dry ingredients.
6. Pour fruit batter into baking dish over melted butter. Do not mix.
7. Pour batter over fruit, but do not mix.
8. Place in oven, and bake for 50 minutes at 350 degrees.

Serve w/ ice cream.