Monday, September 15, 2008

Easy Cheesy Bread

2 "Papa Pita" - Pita Wraps (you can buy a pack of 10 for $1.99 at Costco - Scott loves making "personal" pizzas with these)
2 cups mozzarella cheese, grated
Italian Seasoning
Onion Powder
Garlic Salt

Preheat over to 450* F. Thickly spread softened butter over each pita. Sprinkle with italian seasoning, onion powder and garlic salt to taste. Evenly spread 1 cup of cheese on each pita. Sprinkle a little more italian season over cheese. Bake in oven for 10 min., or until cheese is bubbly. Serve with marinara dipping sauce. Serves 2.

*I've made other slow cooker meals, but these have been the best. There are a whole bunch of easier slow cooker recipes that look pretty good at the website:

Darcey Pett

Slow Cooker Hearty Beef Chili

1-1/2 lb. lean ground beef
1 can (15 oz.) dark red kidney beans, drained, rinsed
1 can (15 oz.) light red kidney beans, drained, rinsed
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 can (16 oz.) no-salt added tomato sauce
2 Tbsp. chili powder
1 onion, chopped
1 cup frozen corn, thawed, drained
1 cup KRAFT Mexican Style Shredded Four Cheese

BROWN meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid. COOK on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours). STIR just before serving. Serve topped with the cheese. (from

Darcey Pett

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian dresing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves minced garlic
5 lbs chicken breast

Combine all ingredients in crock pot and cook on high for 4 hours (low for 8 hours). Shred chicken, then cook for additional hour.

Darcey Pett

Cafe Rio Pork

3-5 lbs of pork (boneless and lean)
1 cup brown sugar
1 cup of salsa
1-2 cups of Coke

Put all ingredients in a crock pot and cook on low for 8 hours or on high for 4 hours. It's heavenly with black beans, cheese and rice with the Tortilla Land tortillas from Costco (thanks Cody and Beth!).

Darcey Pett

Maple Syrup

2 c. granulated sugar
1 c. water
1/2 tsp. maple extract
1/4 c. packed brown sugar
1/4 c. light corn syrup

1. Combine all ingredients except maple extract in a small saucepan.
2. Cook, stirring, over med-high heat until syrup comes to a full boil.
3. Remove from heat.
4. Add maple extract and stir. Serve hot.

Whole Wheat Pancakes

2 c. milk
1 1/2 c. whole wheat kernels
6 egg whties
2 Tbsp. sugar
1/2 tsp. salt
1/4 c. oil
2 tsp. baking soda
4 tsp. baking powder

1. Place milk and wheat in blender.
2. Put on lid and blend 4 minutes.
3. Add remaining ingredients and blend until thoroughly mixed.
4. Cook pancakes on electric skillet set at 350* until small bubbles form and edges start to look dry. Turn and cook until done.

*Taken from HFL 110 class

Sunday, September 14, 2008

Chocolate Chip Bran Muffins

(Batter will keep for 6 weeks refrigerated. Amazing, I know.)

1. Boil 2 C. water and remove from heat.
2. Add 5 tsp baking soda and cool.
3. Cream together in separate bowl:1 C. shortening and 2 C. sugar
4. Add 4 eggs and mix well
5. Add 4 C. All Bran cereal, 2 C. Bran Flakes cereal, 1 tsp. salt
6. Add 1 quart buttermilk, 5 C. flour, soda water, chocolate chips
7. Spoon batter into muffin tins
8.Bake @ 350 for 20 minutes

Makes a TON of muffins

Jackie Shafer

Orange Rolls

1/3 c. melted butter
1/2 c. sugar
1 orange rind, grated

Mix all ingredients


2 tsp. yeast
1/4 c. warm water
3 eggs, well-beaten
1/2 c. shortening
1/2 c. sugar
1 c. warm water
4 1/2 c. flour
2 tsp. salt

Soften yeast in the 1/4 c. warm water. In a large bowl, combine eggs, shortening, sugar, 1 c. warm water, 2 1/2 c. of the flour, salt, and softened yeast. Beat until smooth. Add remaining flour; blend well. Cover and allow to rise until double. Punch down and refrigerate overnight. 3 hours before baking, divide dough in halth. Roll each half into a rectangle 1/2 inch thick. Sprea orange mixture evenly over dough. Roll up jelly roll style and cut into 1-inch slices.

Option 1: Place into greased muffin tins (each 1-inch slice in one muffin cup). Let rise. Bake at 400* for 12-15 minutes. This method is great for sweet dinner rolls.
Option 2: Place on greased cookie sheets with the edges touching. Let rise. Bake at 400* for 12-15 minutes (like cinnamon rolls). Top with icing.

Megan Hambly


1 1/2 lbs. ground beef
24 oz. jar spaghetti sauce
1 egg
1 lb. ricotta cheese
1 lb. cottage cheese
2 tsp. dried basil
2 tsp. dried oregano
9 lasagna noodles
4 c. (1 lb.) grated mozzarella cheese
1/4 c. water
Grated Parmesean Cheese

Preheat oven to 400*F.

Brown ground beef, drain fat. Stir spaghetti sauce into beef. In a large bowl, mix egg, ricotta, cottage cheese, basil, and oregano. Place 3 lasagna noodles in bottowm of 13x9x2-in. pan. Spread 1/3 of meat mixture over noodles. Spread 1/2 of cheese mixture over meat. Sprinkle with mozzarella. Place 3 noodles on top and repeat above steps. Add remaining 3 noodles on top and cover with remaining meat and mozzarella. Pour 1/4 c. water around edges of pan and cover with foil.

Bake 1 hour or until noodles are tender. Sprinkle with grated Parmesean cheese.

*This lasagna is great--it is faster than most lasagna because you don't have to cook the noodles first.

Megan Hambly

Swiss Cheese Chicken

5 chicken breasts, cut in half
Swiss cheese (1 piece for each chicken breast) (You can just ask the deli for about 10 pieces of chicken)
1 large can cream of chicken (or two small cans) (I usually buy the "family size" can)
1 c. milk
Bread crumbs

Butter casserole pan. Put chicken in the pan. Put one piece of cheese on each piece of chicken. In a separate bowl, mix cream of chicken and milk. Pour mixture over top of chicken. Sprinkle with bread crumbs. Cut small pieces of butter and put them over the top of the casserole. Cover with foil.

Bake at 350* for 45 minutes. Take foil off for last 15 minutes.

This recipe is so delicious and super easy. It is really good to serve it over rice. The recipe can be halved, but we usually make the whole thing because it saves well as leftovers. We are having it for dinner today :)

Megan Hambly

Recipe ideas from Melanie Monson

Here are some great websites to browse if you are looking for new recipes to try. You can search for anything. Check out the seasonal recipes!

Kid's Favorite Chocolate Chip Muffins


1 1/2 c. all-purpose flour
1 1/2 c. whole-wheat flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
4 large eggs, slightly beaten
2 c. sugar
1 can 100% pumpkin (15 oz.)
1 c. vegetable oil
2 c. chocolate chips

Preheat overn to 350*. Grease 36 muffine cups.
Combine flours, baking soda, baking powder, cinnamon, and salt in a bowl.
Combine eggs and sugar in a larger bowl. Add pumpkin and oil and mix well.
Stir in flour mixture until moist. Stir in chocolate chips. Spoon into muffin cups.
Bake for 20-25 minutes or until tops of muffins spring back when lightly touched. Cool in pans for 5 minutes.

Here's Melanie Monson's healthy variation:
First, use all whole-wheat flour (3 cups). Second, measure scant cups of sugar. Finally, use 1/2 c. applesauce in place of 1/2 c. oil. They still turn out very moist and yummy.

Chili Egg Puff

10 beaten eggs
1 lb. grated cheddar cheese (I know, it's a ridiculous amount, but needed)
2 small cans green chilies
1/2 c. flour
1/2 tsp. salt
1 lb. grated Monterrey jack cheese
1/3 c. butter
Cubed ham
1 t. baking powder
1 pint cottage cheese (2 cups)

Mix all together and bake at 350* for 45 minutes in a 9x13 pan (It may take a little longer to bake...)

Kim Perry

Hot Fudge Sauce

*This is the hot fudge sauce we have with ice cream at our home after temple trips or at new ward member family nights. It's a "secret" recipe...don't give it out too much!*

2 cups sugar
3 heabing Tbsp. cocoa powder
3 heaping Tbsp. flour
1/2 c. butter
1 12-oz. can evaporated milk
1 tsp. vanilla

Sift flour and cocoa into saucepan. Add sugar and stir to mix. Put butter in pan, turn heat to medium and stir while gradually adding the evaporated milk. Continue cooking and stirring until sauce boils. Lower heat, but keep small boil going for 5 minutes. Remove from heat and add vanilla. It is ready to use. Store leftover sauce in the refrigerator. Warm up quantity desired until it is gone. ENJOY!

Marilyn Petersen

Double Cheddar Hash Browns

1 can (10 3/4 oz.) condensed cream of onion soup, undiluted
1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
1 pkg (30 oz.) frozen shredded hash browns
2 c. (8 oz.) shredded cheddar cheese
1 c. crushed cornflakes

1. In a large bowl, combine the soups
2. Stir in hash browns
3. Pour in greased 2 1/2 quart baking dish
4. Sprinkle with cheese and conrflake crums.
5. Cover and bake at 350* for 50 minutes. Uncover; bake for 10 minutes longer or until golden brown.

Serves 8


Hi sisters,
Sorry for the break! I would love to receive more recipes from you--I haven't received any new ones for a while. I hope you are able to use the recipes on here to get new ideas and to have fun cooking :)

--Megan Hambly