CREAM PIE RECIPE

From: Syme's 

Graham cracker crust
2 small boxes vanilla pudding, made as instructed for pie filling (on the box)
Large cool whip
Fruit for topping

Make pudding for pie filling
Mix in about 1 1/2 cups of cool whip
Pour into pie crust
Chill overnight

Serve with fruit toppings and more whipped cream

WHITE LASAGNA SOUP

from: https://www.thereciperebel.com/white-lasagna-soup/#wprm-recipe-container-26130

2 tablespoons unsalted butter
1 medium onion (finely chopped)
3 cloves garlic (finely minced)
2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red chili flakes
3 cups low-sodium chicken broth
2 boneless skinless chicken breasts (about 1 lb)
1/4 cup sun-dried tomatoes (chopped)
2 cups dry, short pasta or broken lasagna noodles
1 cup half-and-half
2 tablespoons cornstarch
1 cup fresh spinach (roughly chopped)
Ricotta cheese, Parmesan cheese, and shredded mozzarella cheese for garnish

Instructions
Melt the butter in a large Dutch oven or soup pot over medium heat.
Add the onion and cook, stirring, until just starting to brown, about 3 to 4 minutes.
Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for 1 minute.
Stir in the broth. Add the uncooked chicken and sun-dried tomatoes.
Increase the heat to medium-high and bring to a simmer. Cover and reduce the heat to medium-low and cook for 12 to 15 minutes, until the chicken is cooked through (a meat thermometer inserted into the chicken reaches 165°F).

Meanwhile, in a large pot of boiling, salted water, cook the pasta according to the package directions.
Remove the chicken from the soup and shred with two forks.

In a small bowl, whisk together the half-and-half and cornstarch. Stir into the soup and cook for 1 to 2 minutes, until slightly thickened.

Stir the shredded chicken, cooked pasta, and spinach into the pot and heat through.
Taste and adjust seasonings if desired. Serve with cheese, as desired.

SPECIAL K TREAT

from: Kim Sainsbury

1 cup sugar
1 cup brown sugar
1 cup light karo syrup
3 tbsp peanut butter
1/2 cup butter
1 tsp vanilla
1 large box special k cereal

Combine sugar, brown sugar and karo syrup and bring to a boil for 1 minute, add peanut butter, butter, and vanilla. Pour over cereal and stir until evenly coated.

CREAMY CAJUN CHICKEN PASTA (ONE POT)

From: https://www.budgetbytes.com/one-pot-creamy-cajun-chicken-pasta/

Servings 4

Prep 10 mins

Cook 20 mins

Total 30 mins

Cajun Seasoning

2 tsp smoked paprika                                           

1 tsp oregano 

1 tsp thyme                                                            

1/2 tsp garlic powder 

1/2 tsp onion powder 

1/4 tsp cayenne pepper 

1/4 tsp black pepper 

1/4 tsp salt 

Chicken Pasta

1 tbsp olive oil

1 tbsp butter 

1 lb. boneless, skinless chicken breast 

1 yellow onion, diced 

1/2 lb. penne pasta (uncooked) 

15 oz. fire roasted diced tomatoes 

2 cups chicken broth 

2 oz. cream cheese 

3 green onions, sliced 

Instructions 

Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.

Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.

Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.

Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.

Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.

Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.

NAVAJO TACO - FRY BREAD

 From: Matt Watts

6 cups flour

1 tbsp shortening (cut into the flour)

1 teaspoon salt

1 tablespoon baking powder

Mix together (above ingredients)

Add 2-2.5 cups warm water (sometimes more or less, starting with 2 cups and add more as needed). 

Mix the dough, form a ball, spray with cooking spray and cover with plastic wrap. Let it rest for at least 30 minutes, but longer is better. 

Cook in hot oil/shortening. Crisco is the preference for Matt (or grapeseed oil). Vegetable oil works, but it can be too greasy. 

FISH TACOS

From: Celso

FISH & BATTER

2 cups flour

1 tbsp ground pepper

1/2 tsp dried oregano

2 tbsp mustard

1 egg

16 oz beer

Tilapia, cut into strips

Salt and pepper to taste

Corn tortillas, warmed

Mix all ingredients, dip fish in batter and fry in hot oil. Place in corn tortillas and top with mayo, guacamole and cabbage mix. 

NOTE: This is super yummy on shrimp as well. 

SPICY MAYO

2 tbsp hot oil

2 roasted arbol chiles

3 whole guajillo chiles

1 1/2 cup mayo

2 cloves minced garlic

2 limes

Heat oil in shallow pan, add and roast chiles and garlic lightly. Blend mayo with chiles, garlic and oil. Add lime juice and blend well (using a blender is best).

GUACAMOLE

4-6 avocados

1/2 - 3/4 cup of diced tomato

1/4 - 1/2 cup diced onion

1/4 - 1/2 cup chopped cilantro

3-4 limes juiced

Garlic powder to taste

Salt and pepper to taste

Finely minced serrano pepper, deveined and seeded (optional)

Mash avocados with garlic powder, salt, lime, pepper and serrano peppers. Then fold in vegetables. 

***NEED TO GET THE PORTIONS FOR THIS***

CABBAGE MIX

1 head cabbage, finely shredded

tomatoes diced

onion diced

lime juice

Salt and pepper to taste

Mix cabbage, tomato, onion and lime juice. Stir well and serve. 

SOUR CREAM CHICKEN

From: Celso

1 Costco Rotisserie Chicken
Roasted Poblano Peppers (I normally do 3-5)
1/2 large Onion - diced
1 can of Corn (drained)
1-2 tbsp of Chicken Bouillon
8- 12 oz Sour Cream
Salt and Pepper to taste
2 tsp of minced garlic
Oil
(Optional) Heavy Cream

Shred chicken and set aside.
Peel and slice roasted poblanos in strips.
On a large pan that would fit all the ingredients together heat up some oil and sauté the onion and the garlic.
Add the roasted poblanos and the can of corn. Mix well until mixed well and the corn and poblanos start to release their juices.
Add chicken bouillon (I normally start with 1 tbsp. Then add more if needed after chicken or sour cream.)
Add salt and pepper and mix well.
Add shredded chicken until it's reaches the same temperature as the vegetables (normally a couple of minutes)
Add Sour Cream and immediately stir together and remove from heat.
If needed add a little heavy cream to make the mixture a bit saucy but it's not necessary.

WHITE LASAGNA SOUP

From: https://payhip.com/b/nKGp7

2 tablespoons unsalted butter
1 medium onion (finely chopped)
3 cloves fresh garlic (finely minced)
2 teaspoons Italian seasoning
1 teaspoon salt (reduce if not using low sodium broth)
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes (more for extra spice)
3 cups low sodium chicken broth (use 4 cups for a thinner soup)
2 boneless skinless chicken breasts (about 300 grams)
¼ cup sundried tomatoes (chopped - optional)
2 cups short dry pasta or broken lasagna noodles (about 120 grams - I use Mafalda Corta. They are like mini lasagna noodles!)
1 cup half and half or cream (the higher the fat content, the richer the soup)
2 tablespoons corn starch
1 cup fresh spinach (roughly chopped)
ricotta cheese, Parmesan or shredded mozzarella cheese for garnish as desired

In a large Dutch oven or soup pot over medium heat, melt the butter. Add the onions and cook until just starting to brown.
Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook 1 minute.
Add chicken broth and stir well. Then add chicken breasts (uncooked) and sun dried tomatoes.
Bring to a simmer and cover, reduce heat to medium-low and cook for 12-15 minutes, stirring occasionally, until chicken breasts are cooked through (you will need an internal temperature of at least 165 degrees F).
Meanwhile, cook the pasta in boiling salted water to al dente, according to package directions.
When the chicken is cooked, remove from the soup and shred.
Whisk together cream and corn starch.
Stir the shredded chicken, cooked pasta noodles, cream and spinach back into the pot and heat through.
Serve with cheese as desired.

Storage:
Leftover soup will last in the refrigerator for 3-4 days. To reheat, warm in the microwave or heat on low on the stove until heated through. I recommend storing the pasta and the soup separately so the noodles don't get soggy!

NUTRITION
Serving: 399grams | Calories: 459cal | Carbohydrates: 54g | Protein: 26g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 755mg | Potassium: 895mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1206IU | Vitamin C: 9mg | Calcium: 128mg | Iron: 3mg

CHEDDAR BAY BISCUITS

From: https://www.simplyrecipes.com/copycat-red-lobster-cheddar-bay-biscuits-recipe-8422725

Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Servings 12 servings
Yield 12 biscuits

If you don’t have salted butter, use unsalted and add an extra 1/4 teaspoon salt to the biscuits and the topping.

For the biscuits
2 cups (255g) all-purpose flour
1 tablespoon baking powder
1 teaspoon granulated sugar
1/2 teaspoon garlic powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
6 tablespoons salted butter, chilled and cut into 1/2-inch pieces
1 cup whole buttermilk, chilled, plus more if needed
4 ounces sharp Cheddar cheese, shredded (about 1 cup)

For the topping
1/4 cup salted butter, melted
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon Old Bay seasoning

Method
Preheat the oven to 400°F.
Line a large rimmed baking sheet with parchment.
Combine the dry ingredients:
In a medium bowl, stir together the flour, baking powder, sugar, garlic powder, baking soda, and salt.
Cut in the butter:
Add the cold butter and mash with a pastry cutter or fork until crumbly and the butter pieces are about the size of peas. Stir in the buttermilk and cheese until no dry pockets of flour remain, adding more buttermilk, 1 tablespoon at a time, as needed for the dough to come together.
Divide the dough and bake:
Drop 12 (1/4-cupfuls) of dough, about 1 1/2 inches apart, onto the prepared baking sheet.
Bake until lightly browned on top and around the edges, about 18 minutes. Remove from the oven and let cool about 5 minutes.

Make the topping:
While biscuits bake, stir together the melted butter, dried parsley, garlic powder, and Old Bay seasoning in a small bowl until combined. Brush the warm biscuits with the butter mixture and serve warm.

ROOT BEER CHICKEN

12 ounces root beer
2 Tablespoons apple cider vinegar
2 Tablespoons vegetable oil
1/2 cup lite soy sauce
27 oz boneless, skinless chicken breasts - should yield 18 oz cooked

Combine root beer, vinegar, oil and soy sauce in a large bowl. Add chicken and marinade at least 3 hours or overnight.
Grill.

CHEESY MARRY ME CHICKEN TORTELLINI

from: https://cookinginthemidwest.com/blog/marrymechickentortellini/?fbclid=IwAR3D5bTJaDnAjHUXzqB9y5aU5ILN0KA19kyzjfj0x6d9NF2Y_VGDSSabDK8#recipe

2 large chicken breasts sliced into cubes
1/2 cup of flour
1/2 tsp each of salt pepper, paprika, garlic powder
2 TBSP olive oil
2 TBSP butter
2 TBSP of minced garlic
1 cup of chicken broth
1 cup of heavy cream
1 cup of Parmesan cheese
1 tsp of red pepper flakes
1/2 tsp each of oregano and thyme
1/3 cup of chopped sun dried tomatoes
1 19 oz bag of frozen tortellini

Mix together flour, salt, pepper, garlic, and paprika
Dredge chicken breasts into the flour/seasoning mixture(salt,pepper,paprika,garlic powder)
in a skillet heat olive oil and butter on medium heat.
Cook chicken for 4-5 minutes on each side until golden brown and reaches 165 degrees
take the chicken out of the skillet and put it aside.
Add garlic, sun-dried tomatoes, and chicken broth to the skillet.
Lower heat and add heavy cream and Parmesan cheese.
Add the red pepper flakes, oregano, and thyme.
Stir together well and let simmer.
Add one bag of frozen tortellini, cover, and let cook for a few minutes.
Once the tortellini is tender add the chicken back to the skillet and serve.

ORANGE CHICKEN

from: https://www.kitchensanctuary.com/orange-chicken/#recipe

Chicken Coating and Chicken
3/4 cup plain (all purpose) flour
1 medium egg
1/4 teaspoon garlic salt
1/3 cup and 1 tablespoon cold water
pinch of salt and pepper
8 chicken thigh fillets (skinless and boneless) - chopped into bite-size chunks
2 tablespoon cornstarch
1/2 cup vegetable oil - for frying

Orange Sauce 

Juice of 2 large oranges
Zest of half an orange
6 tablespoon caster sugar - or superfine sugar
5 tablespoon soy sauce - (I use dark soy sauce, but you can use half dark and half light soy sauce for a lighter colored sauce). You can use low sodium soy sauce if you prefer.
2 cloves of garlic - minced
1 tsp minced ginger
1 tsp rice vinegar
1 tablespoon cornstarch, mixed with 3 tablespoon cold water to form a slurry - (optional)

To Serve:

boiled rice
1 teaspoon sesame seeds

Start by making the batter for the chicken. In a large bowl, add the plain (all purpose) flour, egg, garlic salt, salt, pepper and water and mix together using a whisk until smooth.
Place the chopped chicken thighs in a separate bowl and sprinkle on the cornflour (cornstarch). Toss together so the chicken is coated in the cornflour.
Add the chicken to the batter, and mix together so the chicken is coated in the batter.
Add the oil to a wok or large frying pan (skillet) and heat over a medium-high heat until hot.
While the oil is heating, make the orange sauce. In a medium bowl, mix together the orange juice and zest, sugar, soy sauce, garlic, ginger and rice vinegar. Put to one side.

When the oil is hot, add the chicken to the oil. I find it's best to work in two or even three batches for the crispiest chicken. Add the chicken in a piece at a time, and cook for 3-4 minutes, turning occasionally with tongs, until golden brown and cooked throughout (*note 1).
Once cooked, place the chicken in a bowl lined with kitchen paper while you cook the second batch. You can add a little more oil in if needed, to ensure the chicken is surrounded by oil, but be sure to keep the temperature up so the oil is bubbling and hot.
Carefully disposed of any leftover oil from the wok and turn down the heat to medium. Add the orange sauce to the pan, bring to the boil and simmer for a few minutes until slightly thickened.
If you want to thicken further, then slowly pour in the cornstarch slurry (1 tbsp cornflour/cornstarch mixed with 3 tbsp cold water) whilst stirring (*note 2).
Add the chicken back to the wok and carefully toss together until the chicken is coated in the sauce. I find the best way to do this is to slide a spatula underneath the chicken, lift it up and turn it over - do this repeatedly until all the chicken is coated.
Serve the chicken over boiled rice, topped with a sprinkling of sesame seeds.

RED SAUCE - PASTA BAR

from: ResNexus Academy

Cook Time 75 mins, Feeds 10

1 pound Italian sausage, casing removed

1 pound ground beef

1 chopped small onion

3 crushed cloves of garlic

2 teaspoons brown sugar

1 (12 ounce) can of Hunt's tomato paste

2 (28 ounces) can Hunt's diced tomatoes (one can is petite diced and one can is regular diced), or you can use fresh tomatoes

2 (15 ounce) cans Hunt's tomato sauce

2 cups of water

3 teaspoons dried basil

2 teaspoons dried parsley flakes

1 teaspoon salt

1/4 teaspoon black pepper

1/4 cup red wine

salt and pepper to taste

Brown beef and Italian sausage, breaking it up as you stir it. You may want to heat up a little olive oil (about 2 minutes) before adding the meat. Add chopped onions to the meat mixture and continue cooking. Stir occasionally until onions are softened. Add your diced tomatoes, tomato paste and tomato sauce. Mix in the spices, sugar and garlic. Bring your sauce to a boil, then add your wine and water. Simmer on low, stirring often, for an hour. 

ALFREDO

from: ResNexus Academy

Cook time 75 mins, Feeds 10

1 pt heavy cream

1/2 cup butter

2 tbsp cream cheese

1/2-3/4 cup parmesan cheese (grated)

1 tsp garlic powder

salt

pepper

pasta water (if needed)

In a saucepan combine butter, heavy cream and cream cheese. Simmer until melted and mixed well, stirring the whole time. Add parmesan cheese and garlic powder. Simmer for 15-20 minutes on low stirring often. Add salt and pepper. Save some of the pasta water to add at the end to thin the sauce as needed. 

OREO TRUFFLES

1 block cream cheese softened
30 oreos, any flavor you want to have
1 bag chocolate chips

Crush oreos (in a gallon ziplock)

Mix cream cheese and crushed oreos

Scoop oreo mixture into tablespoonfuls. Refrigerate scoops 20+ minutes. 

Melt chocolate chips, in a double boiler or other method.

Roll oreo balls in chocolate and let set in the fridge

Drizzle melted chocolate over top, for a more decorative look (optional).

POTATO ROLLS - OH SWEET BASIL

from: https://ohsweetbasil.com/potato-rolls-recipe/

Prep Time: 2 hours    Cook Time: 15 minutes    Total Time: 2 hours 15 minutes

Servings: 32

Ingredients

3/4 Cup Sugar

1 1/2 Sticks Land O'Lakes Unsalted Butter 3/4 Cup

3 Cups Scalded Milk* instructions below

1 Cup Potato Flakes

1 Tablespoon Salt

4 Eggs

1 Tablespoon Instant Yeast or 2 Tablespoons Regular Yeast. We use instant.

7 Cups Flour

*1/3 cup additional butter softened

Instructions

Heat a medium sauce pan over medium heat and add the milk.

Cook until the edges begin to foam and froth, but do not allow it to boil. There will be a little layer of the milk "skin" on top.

Remove from heat and add the sugar, butter, potato flakes and salt.

Stir thoroughly and allow to cool to luke warm.

Add the yeast, stir and then add the eggs, stirring until they are mixed in.

Place the flour in a large bowl.

Pour the milk mixture in and stir until the dough has come together, but is still soft. Sometimes we only use like 6- 6 1/2 cups of flour. This is not like a bread dough. It is a slightly sticky dough.

Cover the bowl with a towel or saran wrap.

Let dough rise for one hour.

Push down and divide dough into 2 parts. Roll out one portion at a time to 1/2" thick and butter 1/2 of dough with a few pats of butter. Fold the unbuttered dough over the buttered dough and press to seal. Cut into 1" wide strips. Pick up one strip at a time and tie into knots. Or divide into 4 and roll each piece in a circle, butter 2/4 circles and place the unbuttered on top of each one, creating two different buttered, sealed circles. Press down gently and cut into wedges. Starting at the fat end, tightly roll into crescent rolls. Place on lightly greased cookie sheet and cover with a towel. Let rise for 1-2 hours more or until doubled in size. Bake at 350 until golden brown, (14-20 min)

Notes

Butter can be replaced by butter flavored shortening if you're ever in a pinch. Scalding milk does not have to be scary. Just heat on med-low heat, watch for the foamy bubbles around the sides of the pan and use a wooden spoon to occasionally touch the top of the milk to see if a slight skin has formed. Bread making just takes practice. You may be unsure of yourself the first time or two, but this is one of those things that the more you do it the better you get. The dough will look shaggy. Don't worry. Just place the towel over the bowl and let it rise anyway. These can be made a day ahead, let the dough rest in the fridge, bring it back to room temp, roll it out and proceed as normal.

Rolls will keep for up to 7 days in an airtight bag.

BUTTERMILK SYRUP

from: Terese Mayfield

1 cup buttermilk 

1 cup sugar

1/2 cup butter 

1 tbsp Vanilla or Almond extract 

1/2 tbsp baking soda

2 tsp cinnamon - optional (more or less depending on how you like it. I also add nutmeg and cloves sometimes. It makes it taste like Christmas.) 

In a small pan on medium heat bring the butter, sugar, and buttermilk to a boil. Boil on medium low heat for 2 minutes (longer if you want it to be more caramel-y). Take off the heat and add the extract and the spices you want. Right before serving add the baking soda. Make sure that the bowl or pan you use is big enough because the baking soda will make the syrup foam up to about 3 times the size of the syrup. 

CHILI SAUCE

from: Grandma Stewart

12 quarts tomatoes, peeled and ground (1 heaping half bushel)

6 really large onions ground

4 green peppers ground

1 1/2 ounce whole unmixed pickling spice in a bag

Boil for about 1 1/2 hours and then remove the spice bag. 

Add in: 

1 quart vinegar

3 cups sugar

1/2 cup salt

Boil for 3 or 4 hours or until thick.

Makes about 15 pints. 

Scoop into pint jars, make sure the rims of jars are wiped clean, place lids on and hand tighten rings onto jars. Let cool.

FRUIT SALSA AND CINNAMON CHIPS

from: Kaitlyn's Orem Jr High Cooking Class

Salsa

2 cups strawberries

2 kiwi

1 apple

1/4 cup sugar

1/2 lemon

Remove tops of strawberries; peel kiwis and apple.

Finely dice all fruit and mix together in a mixing bowl.

Add 1/4 cup sugar and juice from half of a lemon and mix well. 

Let sit while you make the cinnamon chips. 

Cinnamon Chips

6 tortillas

1/2 stick butter

1 tablespoon cinnamon

1/3 cup sugar

Preheat oven to 400 degrees

Melt half a stick of butter in a bowl in the microwave. Be sure to cover the bowl with a paper towel.

Lay out tortillas and brush butter all over them.

Sprinkle cinnamon sugar mixture over the tortillas covering completely.

Cut tortillas into shapes and arrange on a baking sheet. 

Bake for approximately 7 minutes or until crispy.

BAKED MAC AND CHEESE

1 pound box elbow noodles, cooked as directed but less a few minutes, heavily salted
1/2 cup butter

1/2 cup flour

5 cups milk

salt and pepper to taste

2 tablespoons chicken bouillon

3 tablespoons garlic powder

1 tablespoon ground mustard

1 cup shredded parmesan cheese

2 cups shredded cheddar cheese

1 bag crushed croutons (or breadcrumbs)

In a saucepan melt butter, add flour and stir well. Let cook for a few minutes. Stir in milk and add all seasonings. Cook until thick and bubbly, stirring continuously. Add in cheeses and stir well. Set aside.

Place drained noodles in a 13x9 inch casserole dish, cover with sauce and stir. Top with crushed croutons or breadcrumbs.

Bake at 350 degrees for 20 minutes or so, until hot and bubbly.