Ranch Chicken and Rice

Recipe from Lori Litanski.

6 chicken breasts

1 envelope ranch dressing mix

1 (8 oz.) package cream cheese

1-2 cans cream of mushroom soup

Place chicken in crockpot.  Mix ingredients and pour over chicken.  Cook on high for 4-5 hours.  Serve over rice.

***I altered this slightly:  I used 1 can of cream of mushroom and 1 can of Cream of Chicken with mushrooms.   I cooked the chicken from frozen for about 3 hours, or until cooked through.  Then I combined all the other ingredients in the warm crockpot and stirred until smooth.  I then shredded the chicken and mixed with the sauce, then cooked another hour.  I served it over rice.  

Chocolate Peppermint Cookies

4 oz. semi-sweet chocolate, broken up

1/2 C butter

1 C sugar

2 eggs

1 3/4 C flour

1/4 tsp. salt

2 TBSP. cocoa powder

1 tsp. mint extract

4 oz. white chocolate, broken up

1/2 tsp. vegetable oil

1/3 C crushed candy canes

Heat oven to 325 degrees.  Spray two large baking sheets.

Place chocolate in microwave-safe bowl.  Heat for one minute, then stir until smooth.  Let cool for 5 minutes.

Beat butter and sugar in large bowl until blended.  Beat in cooled chocolate.  Add eggs and beat until smooth.  Stir in flour, salt and cocoa powder until soft dough forms.  Beat in mint extract.

Drop dough by rounded spoonfuls onto baking sheets.  Bake for 16-18 minutes or until dry on top.  Cool on wire racks.

While cookies are cooling, combine white chocolate and oil in glass bowl.  Microwave for 30 seconds, stir, then microwave another 30 seconds.  Stir until smooth.  Spoon 1 tsp. white chocolate onto each cookie, then top each with 1/2 tsp. of crushed candies.  Let stand to harden about 30 minutes.  Store in an airtight container.  Makes about 30 cookies. 

Peanut Butter No Bake Cookies

Recipe from Mandie Peterson.

2 C sugar

1 cube butter

1/8 tsp. salt

1/2 C milk

1 C peanut butter

1 tsp. vanilla

3 C oatmeal

Bring sugar, butter, salt and milk to a boil; boil hard for one minute.  Add peanut butter and vanilla and stir until smooth.  Add oatmeal and mix together.  Drop by spoonfuls onto wax paper to cool.

Chili Egg Puff

Recipe from Sue Hodson.

10 eggs

1/2 C flour

1/2 tsp. salt

1 tsp. baking powder

1 small can chopped green chiles

1 small carton cottage cheese

1/2 C margarine

Optional:  green onions, bacon, sausage

Mix all these ingredients, then add 1 lb. shredded cheddar cheese.  Pour into 9x13 pan.  Bake for 45 minutes at 350 degrees, or until toothpick comes out clean.

Spicy Breakfast Casserole With Hashbrowns

Recipe from Sue Hodson.

3 C frozen, diced hash browns, thawed

1/2 C frozen, whole kernel corn, thawed

1/4 C chopped roasted red bell peppers

1 can chopped green chiles, undrained

1 1/2 C shredded colby-monterey jack cheese

10 eggs

1/2 C small curd cottage cheese

1/2 tsp. dried oregano

1/4 tsp. garlic powder

1/2 C -1 C chopped onions

Heat oven to 350 degrees.  Spray baking dish (9x13).  Layer potatoes, corn, bell peppers, chiles, and 1 C cheese.  In bowl, beat eggs, cottage cheese, oregano and garlic with whisk.  pour over potatoes.  Sprinkle with onions and remaining cheese.  Cover with foil and bake 30 minutes.  Uncover and bake another 30 minutes.

Harvest Pumpkin Dip

1 pkg (8 oz) cream cheese, softened

2 C powdered sugar

1 can (15 oz) solid-pack pumpkin

3 tsp. pumpkin pie spice

1 tsp. vanilla

1/2 tsp. ground ginger

In large mixing bowl, beat the cream cheese and powdered sugar.  Gradually add the pumpkin, pie spice, vanilla and ginger.  Beat until smooth.  Refrigerate till ready to serve.  Serve as a dip for apples, pears, wafer cookies and gingerbread cookies. 

Cheesy Rice and Corn Casserole

1/2 C Chive and Onion cream cheese

1 egg, lightly beaten

2 C cooked white rice

1 can corn with red and green bell peppers

1 C mexican style cheese

2 TBSP cilantro

Preheat oven to 375 degrees. Mix cream cheese and egg in large bowl until well blended. Stir in rice, corn, 3/4 C of shredded cheese and cilantro.

Pour mixture into greased baking dish. Sprinkle with remaining cheese.

Bake 20-25 minutes or until cheese on top is melted and lightly browned.

Roasted Carrots

1 lb. carrots

6 TBSP.  Italian Dressing

Preheat oven to 450 degrees.  Cut carrots into thick slices.  Place in foil lined shallow baking dish.  Toss with 2 TBSP of the dressing.  Cover with foil and bake for 20 minutes.

Remove foil, bake an additional 20-25 minutes, or until crisp-tender, stirring occasionally.  Toss with the remaining 4 TBSP. dressing before serving.

Baked Pasta and Sausage

1 pound rotini or penne pasta

3/4 pound italian sausage

2 sweet red peppers (I use the precut peppers, already packed in jars)

1 large onion

1 TBSP. olive oil

1 jar marinara sauce

2 cups Italian blend cheese

Heat oven to 450 degrees.  Cook pasta according to package.  Drain.

While pasta is cooking, cut sausage into 1/2 inch slices.  chop onions and add to peppers, to make a total of 4 cups.  Heat olive oil in large skillet and add sausage, peppers and onions.  Cook 10 minutes or until onions are tender and sausage is cooked through.  Add sausage and bring to simmer.  Stir in drained pasta and 1 C of the cheese.

Pour mixture into casserole dish, sprinkle remaining cheese over mixture.  Bake for 8 minutes or until cheese starts to bubble.

Sweet Potato Casserole

Recipe originally from Sue Hodson.

3 C mashed sweet potato or yam

1 C sugar

1/2 C butter

2 eggs

1 tsp. vanilla

1/3 C milk

Combine these and place in casserole dish.

Topping:

1/2 C brown sugar

1/4 C flour

2-3 TBSP butter

1/2 C chopped walnuts (optional)

Cut butter into flour and sugar until pea-sized.  Add nuts, sprinkle on potato mix. 

Bake at 350 degrees for 25 minutes. 

Ronnie's Tastey Dip

Recipe originally from Ronnie Lee.

1 lb. ground beef

1 lb. sausage

1 packet taco seasoning

1 jar cheese sauce

1 jar salsa

1 can cheddar cheese sauce

Brown meat with taco seasoning.  Drain and put into crockpot.  Add cheese sauces and salsa.  Simmer for 2-3 hours.  Serve as a chip dip, topping for baked potatoes or bread dip.

Light Brown Glaze (for Pumpkin Cookies)

1/4 C butter

2 C powdered sugar

1 tsp vanilla

1-2 TBSP milk

Heat butter in pan on medium heat until delicate brown.  Stir in powdered sugar and vanilla.  Stir until smooth.  Glaze Pumpkin Cookies.  

Pumpkin Cookies

Recipe originally from the Farr Family.

1 C sugar

1 C canned pumpkin

1/2 C shortening

1 TBSP. grated orange peel

2 C flour

1 tsp.  baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

1/4 tsp. salt

1/2 C chocolate chips

Heat oven to 375 degrees.  Mix sugar, pumpkin, shortening and orange peel.  Stir in flour. baking powder and soda, cinnamon and salt.  Stir in chocolate chips.

Drop dough by spoonfuls onto cookie sheet.  Bake until light brown, about 8-10 minutes.  Remove from cookie sheet and cool.  Spread with Light Brown Glaze, optional.  

No Bake Cookies

2 C sugar

1/2 C margarine

1/2 C milk

3 TBSP. cocoa

3 C quick oatmeal

1 C nuts (optional)

1 C coconut (optional)

1 heaping TBSP. peanut butter

Combine sugar, margarine, milk, cocoa and peanut butter, bring to a boil for 30 seconds.  Add vanilla and chocolate mixture to oats, coconut and nuts.   Drop onto wax paper by spoonfuls to cool.  

Rolo Pretzels

1 bag pretzels (any shape except the stick pretzels will work)

1 bag Rolo candies

Place pretzels on cookie sheet.  Place one Rolo in center of each pretzel.  Bake at 250 degrees for no longer then 5 minutes.  Allow to cool.  

Chocolate Chip Pumpkin Bread

2 C sugar

2 C canned pumpkin

1/2 C canola oil

1/2 C fat free vanilla pudding

4 large egg whites

3 C flour

2 tsp cinnamon

1 1/4 tsp baking soda

1 C chocolate chips

cooking spray

Preheat oven to 350 degrees.  Combine first 5 ingredients in large bowl with whisk.  Spoon flour into measuring cup, level with knife.  Combine flour, cinnamon, salt and soda.  Add to pumpkin mixture, just until moist.  Stir in chocolate chips.  Spoon batter into 2 loaf pans coated with cooking spray.  Bake for 1 hour and 15 minutes.  Cool for about 10 minutes, then remove from pans.  

Baked Pumpkin Seeds

Recipe originally from Becki Jones.

2 C fresh pumpkin seeds

1 1/2 TBSP melted butter

1/2 tsp. worchestershire sauce

1 1/4 tsp. salt

Mix all together, lay flat on a cookie sheet and bake at 250 degrees for 2 hours, stirring occasionally. 

Swedish Meatballs with Noodles

Recipe originally from Sue Hodson

2 jars Alfredo Mushroom sauce

1 can cream of chicken and mushroom soup

30-40 swedish meatballs (I use the frozen, Italian flavor)

1 pt. half and half

salt and pepper to taste

parsley to taste

Heat all ingredients through over medium heat.  Serve over cooked egg noodles or rice.

Mom's Easy Chocolate Fudge

Recipe originally from Sue Hodson

2 C chocolate chips

1 14 oz can sweetened condensed milk

1 1/4 C chopped walnuts

1 tsp. vanilla

Combine chocolate chips and condensed milk in large glass bowl and microwave on high for 3 minutes.  Stir until chocolate melts and mixture is smooth.  Stir in walnuts and vanilla.  Spread evenly into foil lined 8 inch square pan.  Chill until firm, about 2 hours.  

*** I LOVE to mix the flavor of chocolate chips.  I like to use half chocolate, half peanut butter or half mint chips.  Play with the flavors and create something yummy!

Chocolate Mousse Pie

1 Hershey's candy bar (with or without almonds)

16 large marshmallows or 1 1/2 C mini-marshmallows

1/2 C milk

2 C whipped cream

1 pastry shell, baked

or graham cracker or chocolate pie crust

Place the candy bar, marshmallows and milk in heavy saucepan; cook over low heat, stirring constantly until chocolate is melted and mixture is smooth.  Cool.  Fold in whipped cream, pour into crust.  Refrigerate for at least 3 hours.  Before serving, I like to place chunks of one more candy bar on top.  

White Chicken Chili

This recipe originally from Mandie Peterson.

1 12.5 oz. can chicken breast

2 cans Great Northern Beans

1 C salsa

2 cans chicken broth

1 TBSP cumin

Mix all ingredients in pan and bring to a boil.  When ready to serve, add 2 cups grated Colby Jack cheese and heat through.  Top each serving with crushed tortilla chips.

Banana Cookie Frosting

2 C powdered sugar

1/3 cup margarine, softened

3 oz. cream cheese. softened

1 TBSP milk

1 tsp. vanilla

Using hand mixer, mix together and frost Banana Cookies.

Banana Cookies

This recipe from Kenny Farr.

1 C shortening

1 C sugar

1 egg

1 C mashed bananas

1/2 C buttermilk

1 tsp. vanilla

3 C flour

1 1/2 tsp. baking soda

1 1/2 tsp. salt

1 C chopped nuts (optional)

Using large mixer, mix shortening, sugar and eggs. Stir in bananas, buttermilk and vanilla. In separate bowl, combine flour, soda and salt, and slowly mix into banana mixture. Add chopped nuts. Cover and refrigerate for one hour. Drop on cookie sheet in spoonfuls. Bake at 375 degrees for 10 minutes. Frost with Banana Cookie Frosting.

*** Also tasty: Add 1 C chocolate chips and omit the frosting.

Zuchinni Cake

This recipe originally from Debbie Haslam.

Mix and beat for 4 minutes:
1 1/2 C sugar
1 C veg. oil
3 eggs

Add:
2 C flour
1 tsp. soda
1 tsp. salt
1 TBSP cinnamon

Fold in:
2 C shredded zuchinni
1 tsp. vanilla

Pour into bundt pan and bake at 350 degrees for 40-50 minutes.

Zuchinni Bread

Mix and beat for 4 minutes:

1 1/2 C sugar
1/4 C veg. oil
3/4 C applesauce
3 eggs

Add:
1 C white flour
1 C wheat flour
1 tsp. soda
1 tsp. salt
1 TBSP cinnamon

Fold in:
2 C shredded zuchinni
1 tsp. vanilla

Pour into cake pan and sprinkle cinnamon and sugar on top. Bake at 350 degrees for 40-50 minutes.

Creamy Cilantro Dressing

This recipe originally from Abby Olson.

1 16 oz jar green salsa with tomatillo as 1st ingredient (try Herdez salsa)
1 pkg dry buttermilk ranch dressing mix
1/2 C sour cream
1/2 C low fat mayo
1/2 C buttermilk
1 C fresh cilantro
2 cloves pressed garlic
1/4 tsp. cayenne pepper
1/2 tsp salt
2 TBSP lime juice
1/2 tsp. cumin
1/2 C sugar

Blend all ingredients together in blender. Makes 4 cups, enough for about 32 servings when used with pork tortillas.

Lime Rice

This recipe originally from Abby Olson.

2 TBSP butter
2 1/4 C chicken broth
1 1/4 C rice
3/4 tsp. salt
2 TBSP cilantro, cut fine
1/4 tsp. cumin
juice and zest of 1 lime
pepper to taste

In skillet, melt butter. add rice and all other ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes, stirring occasionally. Serves 12 when using with pork.

Cafe Rio Sweet Pork

This recipe originally from Abby Olson.

4 lbs. pork roast
2 cloves garlic, minced
2 tsp. cumin
1-2 TBSP molasses
2 1/2 (8 oz) cans tomato sauce
1 1/2 C brown sugar
2 C Dr. Pepper
pepper to taste

Cut fat off pork. Place pork in crock pot or covered pot. Mix ingredients and pour over pork. Simmer in crock pot until meat pulls apart easily, about 6-8 hours. Or cook in oven 1 hour @ 325 degrees, then about 6-8 hours @ 250 degrees. You can drain off the juice if desired. Shred pork and return to pot. Serve on warm tortillas with salsa, black beans, lime rice, cilantro dressing and anything else you wish. Serves about 12.

Seafood Quiche

This recipe originally from Leslie Young.

1 frozen pie crust
5 eggs
1 1/2 C shredded swiss cheese
1 box frozen spinach
1 C imitation crab
garlic powder to taste
onion powder to taste
1 C milk

Bake crust 10 minutes in pie tin at 425 degrees. Thaw and drain spinach. Mix all ingredients together and pour into pie crust. Bake at 350 degrees for 1 hour.

Sweet Potato Casserole

This recipe originally from Sue Hodson.

3 C mashed sweet potato

1 C sugar

1/2 C butter

2 eggs

1 tsp. vanilla

1/3 C milk

Topping:

1/2 C brown sugar

1/4 . butter

1/2 C chopped walnuts (optional)

mix first 6 ingredients, place in greased casserole dish.  In separate bowl, cut butter into flour and sugar until pea-sized.  Add nuts, sprinkle on potatoes.  Bake @ 350 for 25 minutes.

Spicy Black Bean Soup

This recipe originally from Jen Waterhouse.

2 TBSP. olive oil

1 1/2 C chopped red onion

2 garlic cloves, chopped

1 TBSP cumin (unless already in black beans)

2 15 oz cans black beans with seasonings

2 C canned chicken broth

8 TBSP fresh cilantro

sour cream

tortilla chips (lime are the best!)

Heat oil in large pot.  Add onion, garlic and cumin (unless using beans with cumin already in).  Saute onion till tender.  Add beans with juices and broth.  Bring to boil.  reduce heat to medium, cover and simmer about 15 minutes.  Puree 3 cups at a time in blender, return to same pot.  Mix in 6 TBSP cilantro.  Season soup to taste with salt and pepper.  Top servings with sour cream and tortilla chips and remaining cilantro.

Shrimp and Green Chili Quesadillas

2 TBSP veg. oil

8 flour tortillas

1 3/4 C any kind of mexican cheese blend

1 C cooked, chopped shrimp

1 can green chilies, drained

1/4 C cilantro

guacamole

salsa

Brush 1 TBSP oil over 4 of the tortillas.  Place oil side down on cookie sheet. Combine cheese, shrimp, chilies and cilantro.  Spoon over tortillas.  Brush oil on remaining tortillas and place oil side up on top of the 4 covered tortillas.  Bake at 450 degrees for 6 minutes, turn quesadillas over and bake another 2-3 minutes.

Pasta With Lemon and Parsley

This recipe originally from Shalet Godfrey.

1 lb. penne pasta

cut up, cooked chicken

1/2 C butter

1/4 C sweet white onion

1 C parmesan

grated zest of one lemon

parsley

Saute onion in butter. Add meat and simmer one minute. Add this to cooked pasta and mix. Add parsley and lemon zest. Add parmesan just before serving and mix well.

Calico Bean Soup

This recipe originally from Laurie Hunsaker.

1 28 oz. can pork and beans

5 16 oz cans any beans

1 green pepper, chopped

1 sweet onion chopped

1 1/2 pounds ground beef

2 cloves minced garlic, or 2 tsp. powder

1 1/2 tsp chili powder

1 1/2 tsp oregano

3/4 tsp. salt

2 TBSP. vinegar

1/2 C ketchup

1/2 C brown sugar

6 slices bacon

Cook and crumble bacon, set aside.  Brown beef in bacon pan.  In separate bowl, make a sauce of the garlic, spices, vinegar, ketchup and brown sugar.  

For a soup, do not drain beans and combine all ingredients in large pot.  Cook for about an hour.

For a casserole, darin beans, combine all ingredients in large casserole dish and bake @ 350 degrees for 1 hour.

Italian Chicken and Rice

This recipe originally from Mandi Peterson.

3-4 frozen chicken breasts

1/4 C water

1 pkg. Italian seasoning mix

 Cook this in crock-pot for 3 hours on high.

Cut and shred chicken, then add: 

1 block of cream cheese, softened

1 can cream of mushroom or cream of chicken soup

Combine and cook on high one more hour.  Serve over cooked rice and top with grated cheddar cheese.

Creamy Pumpkin Dessert

This recipe originally from Amber Ogilvie.

Preheat oven to 350 degrees.

Topping:  1 white cake mix

1 C  melted butter

Filling:

3 C pumpkin

1 C evaporated milk

1 C sugar

2 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. cloves

2 eggs

Mix filling ingredients and pour in greased cake pan.  Mix cake mix with butter.  Put this on top of pumpkin mix and swirl into mix with butter knife.  Bake at 350 degrees for 40 minutes.  Serve warm with ice cream.  Refrigerate leftovers.

Chunky Monkey

1 pkg mini pretzels (6 C)

5 C cheerios

5 C corn chex

2 C salted peanuts

1 lb. M&M's

2 12 oz pkgs. vanilla chips

3 TBSP veg. oil

Mix together first 5 ingredients and set aside.  In microwave, melt together chips and oil for two  minutes.  Stir until smooth.  Pour over cereal mix and stir evenly.  Cool on wax paper and break apart.

Bird's Nest

Melt together:

2 sticks butter

2/3 C peanut butter

2 10 oz. packages of mini-marshmallows

Mix together:

6 C rice chex

6 C pretzels

1 lb. M&M's

Mix dry mix with melted mix, and lay out either on wax paper, cool and pull apart.  Or lay in cookie sheet, cool, and cut into squares.

Banana Cake

This recipe originally from the Farr Family Cookbook.

3 C flour

2 C sugar

2 tsp. baking soda

1 tsp. salt

2/3 C veg. oil

1 C buttermilk

3 eggs

1 tsp. vanilla

4 mashed bananas

Mix all ingredients well.  Bake in 13x9 baking pan at 350 degrees for 45 minutes.

Tomato Cream Pasta

1 package penne pasta

1 can italian style tomatoes

1 pint whipping cream

1 TBSP basil

(I usually double everything but the pasta)

Cook pasta as directed on package. In separate pot, combine tomatoes and whipping cream. Boil and then reduce heat to medium for 5 minutes. Turn heat off, and combine basil. Serve over cooked pasta with parmesan cheese.

Orange Pancakes

2 C bisquick

1 C orange juice

2 eggs

Mix together, and cook pancakes.

Sauce:

1/4 C. sugar

1 TBSP. cornstarch

1 1/4 C. orange juice

2 TBSP. butter

pineapples

bananas

In small saucepan, combine sugar and cornstarch. Stir in orange juice. Cook and stir over medium heat until thick and bubbly. Remove from heat and add butter. While sauce is still warm, add sliced bananas and pineapple chunks. Serve with orange pancakes.

Hawaiian Haystacks

This recipe originally from Jodi Cope.

2 C diced chicken

1 C.  chicken broth

2 cans cream of chicken

1/2 tsp each, salt, pepper, parsley and basil

Mix all ingredients and heat for 10-15 minutes on medium heat.  Serve over cooked rice.

Possible Toppings:

Oriental noodles

tomatoes

grated cheese

onions

pineapples

Parmesan Garlic Chicken

This recipe is originally from Abby Olson.

1/2 C grated parmesan cheese

1 envelope Good Seasons Italian Salad Dressing

1/2 tsp. garlic powder

6 chicken breasts

Mix dry ingredients together.  Moisten chicken with water and coat with dry mixture.  Bake in shallow dish at 400 degrees for 25-30 minutes.  Serve with pasta sauce and cooked noodles (spaghetti, rotini, etc.)

Fudge Jumbles

This recipe originally from Tricia Clark.

1 C shortening

2 C brown sugar

2 eggs

1 1/2 C flour

1 tsp.  vanilla

1 tsp. baking soda

1 tsp. salt

4 C quick oats

Combine all these ingredients in large mixer.

1 12 oz. package chocolate chips

1 can sweetened condensed milk

2 TBSP.  butter

1 tsp. vanilla

1/4 tsp. salt

Melt this over medium heat until well blended.

In large cookie sheet, spread 3/4 of the oatmeal mixture and press into the bottom to create a crust.  Pour melted chocolate mix on top and spread out evenly.  Crumble remaining oatmeal mix on top of chocolate, and bake at 350 for 15 minutes.  Allow to cool completely before cutting into squares.

Easy Fruit Dip

8 oz cream cheese, room temp.

3/4 C brown sugar

1/4 C powdered sugar

1 tsp. vanilla

Combine all ingredients with a hand mixer and store in fridge.  

Peach Pork Chops

2 cans peaches (drained, but reserve 1/4 C)

1/4 C juice from peaches

1/4 C vinegar

1/4 C brown sugar

1/2 tsp. vanilla

1/4 tsp. ground clove

1 can tomato sauce

pork chops

Combine all ingredients in crock pot and mix well. Add pork chops, cover and cook for about 3-4 hours on med-high heat. Serve with cooked rice.

Honey Lime Grilled Chicken or Pork

1/2 C honey

1/3 C Soy Sauce

1/4 C lime juice

4 chicken breast halves or pork chops

In plastic bag, combine honey, soy sauce and lime juice; mix well. Add chicken/pork to bag and coat. Refrigerate for at least 30 minutes, and then grill chicken over medium heat.

Honey Celery Seed Dressing

I use this dressing on Spinach and Strawberry Salad mostly, however, it's yummy with just a bowl full of cut up fruit as well!

3/4 C sugar

1/2 C honey

1 tsp. paprika

1 tsp.  mustard

1 tsp.  finely grated onion

1/2 C lemon juice

1 C vegetable oil

1/2 tsp.  celery seed

Mix all ingredients except oil and celery seed in a blender.  Gradually add oil and celery seed and continue blending.  Refrigerate; this stays well for about a month in the fridge.  

Mexican Rice and Beef

 1 lb. ground beef

1 packet taco seasoning

1 1/2 C. water

1 C. salsa

1 C. frozen corn

1 1/2 C. uncooked rice

black pepper

1 C grated pepper jack cheese

lettuce

tomato

In a large skillet, brown beef and drain off fat.  Add taco seasoning, water, salsa and corn.  Cook, uncovered, until mixture boils.  Stir in rice and pepper, cook for one minute.  Remove from heat, cover and let stand for 6 minutes.  Fluff mixture with a fork, sprinkle with cheese and cover for another 2 minutes.  Serve with lettuce and tomato, tortilla chips, hard or soft tortillas, or just eat plain. 

Ritz Chicken Bake

This recipe originally came from Mandie Peterson.

4-6 chicken breasts

1 can cream of chicken soup

1 C. Sour cream

1 tube of ritz crackers

swiss cheese, shredded

Lay chicken in baking dish.  Cover in shredded swiss cheese, as much as desired.  Mix sour cream and cream of chicken soup together in bowl, and then cover the chicken with the mix.  Crush ritz crackers and combine with 1/2 C -3/4 C. melted butter.  Cover the chicken and sauce with cracker mix.  Bake at 350 for about an hour.

Chocolate Chunk Banana Bread

2 C. flour

1 C. sugar

2 tsp. baking powder

1/4 tsp. salt

2 eggs

1 C. mashed bananas (about 3 bananas)

1/3 C. veg. oil

1/4 C. milk

6 squares baking chocolate coarsely chopped, or about 1 C. chocolate chips

Heat oven to 350.  Mix flour, sugar, baking powder and salt in large bowl and set aside.  Stir eggs, bananas, oil and milk in large bowl until well blended.  Add dry ingredients.  Stir just until moistened.  Add chocolate.  Pour in 9x5 loaf pan (greased) and bake 1 hour or until toothpick comes out clean.  

Apricot Chicken

4-6 chicken breasts or breast halves

1 C. Apricot jam

1 C. Russian dressing

1 packet onion soup mix

Combine jam, dressing and soup mix in bowl.  Lay chicken in baking dish, and cover with jam mix.  Bake at 350 for 45-60 minutes.  Serve over cooked rice.

Homemade Honey Butter

This recipe is great with Six-Week Bran Muffins or Easy Mixer Bread.

1 C butter

1 C. Honey

1 tsp. Vanilla

Mix all ingredients together with hand mixer, and store in fridge.  

Easy Mixer Bread

This recipe originally came from Carolyn Hanson.

2 1/2 C hot water

1/3 C veg. oil

1/3 C honey or sugar

2 tsp. salt

1/4 C. powdered milk

3 C flour

2 packets yeast, or 1 1/2 tsp.

more flour (about 3 cups)

Combine all ingredients except last three cups of flour in a stand mixer with dough hooks and mix for 8-10 minutes, adding last three cups of flour gradually until until dough cleans sides of bowl. Cover bowl with plastic wrap and let dough rise for 20 minutes. Shape into 2 loaves and place in greased loaf pans. Set oven to 150 and put pans in oven for 20 minutes. Turn oven heat up to 350 and bake for 30 minutes.

Six-Week Bran Muffins

1 1/2 C Sugar

1/2 C Veg. oil

2 1/2 tsp soda

1/2 tsp. salt

2 C. All Bran

1 C. water

2 eggs, beaten

2 1/2 C. flour

1/2 qt. (2 C) buttermilk

1 C. Bran Buds

Mix Bran Buds and water together.  Add remaining ingredients, and fill muffin tins 2/3 full. Bake at 400 for 18-20 minutes.  The batter can be stored in the fridge for up to six weeks.  This recipe makes about 30 muffins.