Green Chili Chicken

 I made up this recipe last night and everyone liked it.

Melt butter in a cast iron pan over medium heat.

Add raw chicken breasts.  

Season chicken breasts with garlic salt and black pepper.

After awhile turn the chicken breasts over and season other side with garlic salt and black pepper.

In a separate pan make a sauce with 1 can cream of chicken soup, 1/2 block of cream cheese and 1 small can diced green chilies.  Cook over medium heat until cream cheese is melted and sauce is heated through.

Pour sauce over chicken.  Continue cooking on stovetop or place cast iron pan in oven to finish cooking.

Cook until chicken reaches an internal temp of 165 F.

Before serving sprinkle the top with smoked paprika and Tony Chachere's Creole Seasoning.

If you do not want it spicy, then leave off the creole seasoning.

Spritz Cookies

 This is Ashley B.'s favorite Christmas treat.  She says that she always makes them with almond extract and not vanilla.  You will also need a cookie press.  Ashley says, "Of all the treats my Mom made every year, spritz cookies are the ones I long for and make."

Makes: 5 dozen cookies

1 C. butter or margarine, softened

1/2 C. sugar

2 1/4 C. all-purpose flour (DO NOT use self-rising flour)

1/2 tsp salt

1 egg

1 tsp almond extract

Heat oven to 400.  Cream butter and sugar.  Blend in remaining ingredients.  Fill cookie press with 1/4 of dough at a time.  Form desired shapes on ungreased baking sheet.  Bake 6-9 minutes or until set but not brown.

Playdoh

I got this recipe from my Mom.  This is the play-dough she always made for us growing up.  It is way better than store-bought.  It sticks together better and doesn't dry out as easily.  It just feels good to play with.

1 C. Flour
1/2 C. Salt
1 T. Alum*
1 C. Water
1 T. Oil
2 T. Vanilla (optional...it just makes it smell better)

Mix dry ingredients.
Add wet ingredients, except vanilla.
Cook over medium heat.
Stir constantly until the consistency of stiff mashed potatoes.
It seems lumpy and you will think that you have ruined it, it will turn out fine once you knead it.
Remove from heat.
Add vanilla
Knead on the counter until well mixed.

If you are making the whole batch the same color, then add the food coloring in with the rest of the wet ingredients.  If you are making different colors, add the food coloring in when you are kneading.
(I usually wear gloves so my hands don't get stained.  I usually also put down some Press N Seal or wax paper to protect the counter.)

You may need to let it cool a bit before the kids play with it.

Store in baggies and refrigerate to have it last longer.
Good for at least 1 month.

* Alum is found by the spices.  You can use powdered or granulated.  I usually use powdered.

Homemade Ranch (Quick and Easy)

This was fast and yummy!  All of my family even the kids liked it!

1 c. mayo
1/2 c. sour cream
2 tsp. dried parsley
1 tsp dried dill
1 tsp dried chives
2 tsp lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sea salt (I used kosher salt)
1/4 tsp black pepper
1/4 C. unsweetened almond milk or coconut milk or watered down heavy cream (I used milk)

Whisk all ingredients together except milk.  Add milk gradually until you reach you desired consistency.  Ideally refrigerate for an hour before serving.  But if that is not possible do at least 10 minutes.

Recipe taken from here https://www.wholesomeyum.com/recipes/low-carb-keto-ranch-dressing/

Dinner Rolls

This was the recipe my Mom always made growing up, so now this is the recipe I make as an adult.

Combine
1 yeast cake (2 1/4 tsp)
1/4 C. warm water
1 T. white sugar

In a separate bowl beat
3 eggs
1/2 C. sugar
1/2 tsp salt
1/2 C. melted butter

After yeast is bubbly, combine both bowls.

Add
1 C. water
4 1/2 C. white flour

Mix well with large spoon

Turn out on floured surface.  Knead and add a little flour at a time until the dough is no longer sticky.

Prepare a large clean bowl by spraying with pam.  Place dough in the bowl.  Cover with saran covered with pam.

Allow to double in size.

Punch down and fix the way that you want to (ie: regular rolls, crescent rolls, etc).  When fixed the way you want, dip each roll in melted butter and place on a tray to rise a 2nd time.

Allow to raise until doubled again.

Bake at 375 for 12 min.

When the rolls come out of the oven, brush the tops with butter.

For sweet rolls add an extra 1/4 to 1/2 C. extra sugar.

(If making crescent rolls then 1 batch should be split into 2 balls before rolling out.  1 batch makes 24 LARGE crescent rolls.)

Christianne's Lemon Cake

This recipe is one of Christianne F's recipes, so you know it has to be good.

1 lemon cake mix
4 eggs
1 1/4 C. water
1 small lemon jello (4 serving size)
3/4 C. oil

Preheat oven to 350.  Mix all ingredients.  Pour into a greased cake pan (metal is better than glass because it is slightly larger so cake will be a little thinner).  Bake at 350 for 30-40 min.  Cool slightly.  Pour glaze over while still a little warm.

Glaze
Mix about 3 C. powdered sugar with lemon juice until you reach the desired consistency and amount.
(About 7 T. lemon juice).  Mix glaze really well before pouring over cake.

If you make glaze thin it will soak into the cake and it is sooooo yummy.

Serve small pieces, it is really sweet.

Monster Pancakes / Hootenannies / German Pancakes

I had these once when I was a tween or a young teenager when I slept over at my Aunt's house.  I had forgotten about them until I dreamed about them the other day...hahahahah.  So I googled a recipe and made them for dinner tonight.  They were a hit...everyone gave them 4 out of 5 stars...even the hubby...I mean...even the kids.  Hahahahaha.  (Both hubby and kids and myself gave them 4 out of 5 stars).

They were super easy.  Really fast.  Quite cheap.  Not very many ingredients.  Very filling.

Win, win, win, win, win!

They get really big in the oven and then fall when you pull them out of the oven.

Other reviewers thought they tasted "eggy", but no one in my family thought so.

I did warm my family before we ate that even though they are called pancakes, they do not taste like pancakes, that they need to expect a whole new food.

I got the recipe from Real Mom Kitchen.
https://www.realmomkitchen.com/73/hootenannies-otherwise-known-as-german-pancakes/

1/4-1/2 C. butter (some people even use up to 1 cup) (I used 1/2 and it was great...I would try 1/4 next time just to see if they still turned out good)
1 C. milk
6 eggs
1 C. flour
1/2 tsp salt

Instructions
1.  While oven is preheating to 425 degrees, melt butter in a 9 X 13 pan.
2.  Mix remaining ingredients in a blender.
3.  Remove hot pan from oven and pour batter into melted butter
4.  Bake 15-20 minutes (They will rise, but won't overflow)
5.  Cut into squares and serve with normal french toast toppings.  One traditional topping is lemon juice and powdered sugar on top.  (We really liked the lemon juice and powdered sugar, they almost tasted like lemon squares.)

Serves 8 (I only needed 1 pan for my family of 6 eaters and we had leftovers).

Peanut Butter Bites

Submitted by Sister Jan L.
She brought these for the girls on the last morning of Girls Camp 2018

2 C. Peanut Butter
1 C. Honey

Blend honey and PB.

Add 7 C. Rolled Oats.
(Jan says...I don't like it real sweet or real soft, so I usually add more oats (about a cup or so).)

Then she adds whatever add-ins she wants.  For girls camp she did...
1 small bag unsweetened coconut
1 bag of mini M &M's
1 C. of trail mix (to taste)
1 C. craisins (to taste)
Sunflower seeds

You can really add whatever you want.

Using a cookie scoop or tablespoons place on a cookie sheet covered with parchment paper or in cupcake papers.  She puts hers in the freezer, then after they are frozen she puts them in baggies.  They will keep in the fridge for a couple of weeks or in the freezer for about 6 months.

Homemade Mayo

Submitted by Sister M. Stans

Recipe originally from
From "Well Fed" and "It Starts with Food"

1 1/4 C. light olive oil (it must be light), DIVIDED
1 egg @ room temp (or 3 minutes in warm water)
1/2 tsp mustard powder
1/2 tsp salt
1/2 to 1 lemon, juiced @ room temp (it takes several hours to overnight)

1.  Place the egg, 1/4 C. oil (NOT ALL) and spices in blender
2.  Blend thoroughly
3.  Slowly drizzle in remaining oil, while mixing
4.  After thoroughly mixed, add lemon juice to taste

Baked Fries

I got this recipe from Sister Amy G.

Makes 2 large servings or 4 small servings

4 small potatoes (or 1 large sweet potato)
2 T. EVOO
Garlic Salt or Sea Salt
Cayenne

1.  Preheat oven to 400 degrees
2.  Wash and Cut potatoes in 1/4" strips (like fries), peel first if desired
3.  Put fries and oil in a bag and toss to coat
4.  Line pan with parchment paper
5.  Put fries on pan
6.  Sprinkle with garlic salt (pretty liberally) and cayenne (as little as possible)
7.  Bake 20 minutes, then turn fries
8.  Bake another 15 minutes.

Keto Stroganoff

Serves 1 (large serving)

45 grams heavy whipping cream
62 grams 1/3 lower fat cream cheese (I'm sure you could sub regular cream cheese...this was just what I had on hand)
57 grams mozarella cheese, cubed
110 grams 85% hamburger (weight after cooking)
148 grams zucchini with skin, spiralized

1.  Cook and drain hamburger, weigh out desired amount
2.  In separate pan combine whip cream, cream cheese and mozarella
3.  Cook cream and cheeses until all all melted
4.  Add hamburger and zucchini
5.  Cook for a few minutes until Zucchini softens

Total Macros:
607 Calories
Net Carbs 6.3
Fat 41.8
Protein 49

J.P.'s Big Daddy Biscuits

Submitted by Mikael S. Included in the July 2014 RS Newsletter

From allrecipes.com

Review from Mikael S.…I tried many biscuit recipes trying to find a quick and delicious one…these are our favorite.  They are fat and yummy.  Top with butter and honey!  Or dip into soup!

2 C. all-purpose flour

1 Tablespoon baking powder

1 teaspoon salt

1 Tablespoon white sugar

1/3 C. shortening

1 C. milk

Preheat oven to 425 F.

Whisk dry ingredients in a large bowl.  Cut in shortening until it resembles course meal.  Gradually stir in milk.  Turn out on a floured surface.  Knead 15-20 times.  Pat or roll dough out to 1 inch thick (do not roll any thinner than 1 inch).  Cut biscuits with a large cutter or a juice glass dipped in flour.  Brush off the excess flour and place biscuits on an ungreased baking sheet.  Bake for 13-15 minutes or until the edges begin to brown.

Crockpot Mexican Chicken

From Mikael S. from June 2014 RS Newsletter

Serves 4-6

4 chicken breasts

2 C. salsa

2 packages taco seasoning

Cook on low in crockpot for 4-5 hours on low.  Remove chicken and shred with 2 forks.  Return chicken to crock pot.  Serve in tortillas, over taco salad, on nachos, over rice, quesadillas, etc…

I did 1 C. mild salsa and 1 C. medium salsa and it was perfect.  But if you don't like spicy things then just stick with mild salsa all around.

Crockpot mexican chicken

I am on a crockpot spree trying to find healthy easy yummy crockpot meals that my family (AKA kids) like also.  Here is really good one I got from my former college roommate.

Crockpot Mexican Chicken

Serves 4-6

4 chicken breasts

2 C. salsa

2 package taco seasoning

Cook on low in crockpot for 4-5 hours on low.  Remove chicken and shred with 2 forks.  Return chicken to crock pot.  Serve in tortillas, over taco salad, on nachos, over rice, quesadillas, etc…

I did 1 C. mild salsa and 1 C. medium salsa and it was perfect.  But if you don't like spicy things then just stick with mild salsa all around.

Parmesan Chicken

This recipe is taken from an old ward cookbook from K. Dabb

4 chicken boneless skinless chicken breasts, cubed
1/2 C. melted butter
1 C. Bread crumbs (I usually use italian)
1/2 C. parmesan (I just use the cheap green can stuff)
1/2 C. Shredded cheese
2 tsp. basil
1 tsp. salt
1/2 tsp. pepper (I use coarse)

Dip cubed chicken in melted butter.  In separate bowl combine rest of ingredients.  Roll chicken in dry ingredients.  Place chicken on a cookie sheet.  Bake at 400 degrees for 10 minutes.

California Chicken (Chicken Marinade)

1 C. canola oil
3/4 C. soy sauce
1/2 C. lemon juice
1/4 C. worcestershire sauce
1/4 C. prepared mustard
2 tsp. pepper
6 garlic cloves, smashed through a garlic press (or 3 tsp. minced garlic from a bottle)

Mix all ingredients.  Place 6-8 trimmed boneless skinless chicken breasts in marinade.  Place marinade and chicken in a gallon size ziploc (or cover top of bowl with saran).  Refrigerate overnight (I did mine for about 10 hours and it was great, but you could do a full 24 hours).  Grill on the BBQ on low or medium.  Turn every 5 minutes until cooked through.  Throw the marinade out.  The chicken had good flavor and was really moist.

Biscuits

These were amazing.  I have tried probably 5 different biscuit recipes and can finally end my search.

Makes 6 grand sized biscuits

2 C. flour

1 T. baking powder

1 tsp. salt

1 T.  White Sugar

1/3 C. shortening

1 C. milk

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl (you might not need all of the milk).
3. Turn out onto a floured surface, and knead 15 to 20 times--do not over-knead. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
5. These were 8 Weight Watchers points plus each--Ouch!  But oh so yummy!
6. The recipe was taken from Allrecipes.com called "J.P.'s Big Daddy Biscuits"    http://allrecipes.com/recipe/jps-big-daddy-biscuits/

Teriyaki Sauce

This is a nice thick teriyaki sauce. 

1/4 C. soy sauce
1 c. water
1/2 tsp ground ginger (I used the dried spice kind...not fresh)
1/4 tsp garlic powder
5 Tablespoons packed brown sugar (I reduced it to 1/4 C. which is 4 T just to lower the sugar content and it tasted great)
1-2 T. honey (I missed this when I was reading the recipe---So I didn't add this either)
2 T. cornstarch
1/4 C. cold water

Mix all but cornstarch and 1/4 C. cold water.  Heat until boiling.  Reduce heat.  Mix cornstarch and water separately.  Add corstarch to 1st mixture and heat until thick.

Easy/Healthy Pumpkin Cake/Cookies/Brownies

15 oz. Pumpkin (you can use pumpkin pie if desired...but just pumpkin is healthier and tastes great)
1 cake mix (Spice cake is really good...but you can use others)

Do not add the oil/eggs/water called for in the cake.  Just mix the above 2 ingredients together.  Spread in a pan for brownies/cake or drop by spoonfuls for cookies, or put in muffin papers for muffins.  Bake according to cake box directions until toothpick comes out clean.  You can also add chocolate chips to the batter if desired.  It is good plain, or you can top with coolwhip or applesauce.

Yummm!

Jana's Taco Soup

Recipe from Jana A.

She brought this to our family a few months ago and we all loved it.

This is one of those super easy recipes that I almost always have all the ingredients on hand for. Here it is.

1 lb hamburger

1 (15 oz) can EACH of corn, black beans, kidney beans, tomato sauce

1 (28 oz) can crushed tomatoes

1 small can diced chiles

1/3 to 1/2 pkg taco seasoning packet (I use 1/2)

1 (15 oz) can water

Brown hamburger. Add other ingredients and simmer till heated through. Top with tortilla chips, cheese, sour cream, and/or salsa if desired.