Ceasar Pasta Salad

1 (8 oz) box Penne Pasta, cooked, drained
1 bag Hearts Of Romaine lettuce (Spinach is great too!)
2 green onions, washed, sliced
1 cup cherry tomatoes, washed
Feta cheese to taste
Grilled chicken, cut into strips or bite size pieces
Brianna's Asiago Ceasar dressing, to coat

Mix all the ingredients in a bowl. Add dressing just before serving. This is a terrific side dish, but also filling enough to be a light meal.

Sweet Pumpkin Seeds with a bit of Spice

Today we carved pumpkins and since Sky has been sooooo wanting to roast seeds I thought we'd try out some new recipes. This one is from Martha and so of course it's yummy.

Ingredients
1 cup roasted seeds (roast on a parchment paper lined baking sheet in a 250 F oven for 30 minutes to an hour, just until they are dry - stir every once and awhile)
5 Tbsp. sugar
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
1/4 tsp. ground ginger
a pinch of cayenne pepper, one recipe said red pepper, I used paprika because that was all I had
1 1/2 Tbsp. peanut oil

Mix 3 Tbsp. sugar and all the other dry ingredients in a bowl.

In a large saucepan heat oil over high heat, add 2 Tbsp. sugar and seeds, stir until the sugar melts and it all starts to caramelize (45-60 seconds).

Stir seeds into dry mix.

Enjoy

Kristi H

Bread Sticks

1 ½ cups warm water

1 Tbsp. Active dry yeast (or 1 ¼ oz. Pkg.) SAF yeast in the gold pkg.

2 Tbsp. Sugar

1/2 tsp. salt

3 ½ to 4 cups flour

Combine water, yeast and sugar, let sit for 10 min. Add salt and 3 ½ cups flour, beat until smooth. Add enough remaining flour to form a soft dough. (If kneading by hand, knead for about 5 minutes). Cover and allow dough to rest 10 minutes. Coat baking sheet with margarine Place dough in the middle and roll out almost to the edge. Let rise until double. Use pizza cutter to cut into strips and then in half. Spread with topping*. Bake at 350 F for 20-25 minutes.

Topping: brush with butter and sprinkle on Parmesan cheese and garlic salt, or salad supreme, garlic bread topping, kosher salt or whatever sounds good.

*The seasoning Tiffany used is garlic bread seasoning from Russ's work, if anyone is interested in ordering some.

Tiffany E

Best Bread Sticks Ever

1 1/2 C warm water

2 Tbsp. sugar

1 pkg. yeast (or 1 Tbsp.)

Combine ingredients and let rest until yeast starts to bubble.

1/2 tsp. salt

3 1/2 C flour

Add salt and 2 1/2 C of the flour. Stir until dough is smooth, then gradually add

the remaining 1 C flour until dough is soft, but not sticky. (you may or may not

need the whole cup.) Knead dough until smooth and let rest for about 10 min.

While dough is resting melt 1 cube butter and put in 9X13 pan. Roll out dough

into a rectangle and cut into 1 in. strips. (I use a pizza cutter) When you pick up

a strip, fold in half and as you twist kinda stretch the dough a little bit. Then roll it

in the butter.

Then sprinkle with garlic salt and Parmesan cheese. (apply liberally for yummy-

ness!)

Sprinkle parsley flakes on top of that.

Bake at 400 degrees for 15-20 min. We like them a little crusty on the bottom so

we usually do 20 min.

Sarah S

Mini Meatball Soup

1 lb. Ground beef

1 egg

½ c Italian bread crumbs

1/3 c. grated Parmesan cheese

1 tsp. Garlic powder

Make into mini-meatballs (nickle sized)

Bake at 375 for 12-15 minutes

½ onion, chopped

1 carrot, chopped

1 stalk celery, chopped

2 cloves garlic, minced

1 -2 Tbsp. Olive oil

salt and pepper

2 pinches nutmeg

saute for a few minutes

add 3 cans chicken broth, bring to a boil, then add

½ c. short cut pasta (ditalini) or short cut penne

bring to a boil and boil until the noodles are done

garnish with parsley

Tiffany J ( a Rachel Ray recipe)

Pumpkin Spice Cake

1 c. sugar

1 c brown sugar

1 c oil (or ½ cup oil and ½ cup applesauce)

2 tsp. Vanilla extract

3 eggs

2 c pumpkin

2 c flour (can use 1/2 white and 1/2 wheat)

2 tsp cinnamon

½ tsp salt

1 tsp baking soda

Bake at 350 for 15 minutes in a cookie sheet pan.

Angela W

Chili

1 ½ lbs hamburger, browned

2 (15 oz) cans kidney beans

2 (30 oz) and 1 (16 oz) can chili beans

2 (11 oz) Campbell's Tomato juice

1 (14oz) can diced petite tomatoes

1 ½ pkgs. McCormick's chili powder

combine all ingredients and simmer for 45 minutes.

Melanie P

Taco Soup

(a dump recipe)

Brown 1 lb. hamburger and 1/2 cup chopped onion
(the hardest part is done:)

Add:

1 16oz. can tomatoes
1 16 oz. can kidney beans
1 16 oz can corn
1 4 oz. can diced chilies
(add a little until desired "hotness")
1 8 oz. can of tomato sauce
1 pkg of taco seasoning

Simmer 15 minutes or longer. Serve in a bowl over corn chips topped with grated cheese and sour cream.

Julie D

Easy Taco Soup

1 can (15 oz) chili with beans and meat

1 can (15 oz) whole kernel corn, with liquid

1 can (14 ½ oz) diced tomatoes, with liquid

1 can (8 oz) tomato sauce

1 can (15 oz) black beans, with liquid

1 ½ to 3 tablespoons dry taco seasoning mix

Combine all ingredients in a slow cooker. Cover and cook on low heat 6-8 hours. Serve over Fritos with shredded cheese on top. (This can also be made on the stove top—just combine all ingredients and let simmer about 15-20 minutes.)

Leslee B

Food Storage Mexican Chicken Chowder

1 can cream of chicken soup
1 can chicken broth
1 c. water
2 Tbsp. taco seasoning or chicken taco seasoning
1 large can of chicken
1 small can of chicken
1 can corn
1 can black beans
1 can diced tomatoes
1 can chopped green chilies
2 Tbsp. minced dried onions
1 tsp. chili powder
1 tsp. cumin

Mix all ingredients in a crock pot and cook on low for 5-6 hours or high for 3-4 hours. Just before serving you can mix in sour cream, chopped green onions or cilantro and serve with tortilla chips. Fresh ingredients can be substituted for all the ingredients. This is a great soup to use up food storage items.

Melanie C

Marie Calender Cornbread

1 C. melted butter 1 1/4 C. cornmeal

1 1/3 C. sugar 2 3/4 C. flour

2 C. buttermilk* 1 1/2 tsp. baking powder

4 eggs 1/2 tsp. baking soda

1 tsp. salt

Mix butter, sugar, buttermilk, eggs, and salt.

Add remaining ingredients and mix well.

Bake in greased 9x13 pan at 375 degrees for

about 35 minutes, until light brown on top.

*To make your own buttermilk, add 1 Tbs

lemon juice or vinegar to 1 C. of milk.

Alison B

White Chili

In a large pot combine:

2 c water

2 (14 oz) cans chicken broth

1 tsp lemon pepper

1 tsp cumin seeds

Bring to a boil and add:

4 skinless, boneless chicken breasts

Reduce heat and simmer for 30 minutes.

Remove chicken, cut into bite-size pieces and return to pot with broth.

In a small skillet over medium heat saute:

1 tsp olive oil

1 minced garlic clove

1 c finely diced onion

Add this mixture to the broth.

Add:

1 tsp cumin

3 Tbs lime juice

2 (4 oz) cans diced green chilies

Boil for 10 minutes.

Add:

2 (15 oz) cans great northern or small white beans, drained.

Heat thoroughly and serve with tortilla chips and grated Monterrey Jack cheese

Jennie D

Corn Chowder

1 c. diced celery

1 c. diced carrots

1 c. minced onions

2 c. diced potatoes

Use the juice of 2 cans of corn and 2 cans of water to cover the vegetables and cook 20 min. or until vegetables are tender.

Melt 3/4 c. butter

3/4 cup flour

1/2 tsp. sugar

1 1/2 tsp salt

1 tsp pepper

Mix together with 1 quart of half and half. Stir until thickens.

Add vegetables and 1 can of corn (so basically you open two cans of corn and use the juice of it but only use one of the cans of actual corn) --I use both cans of corn

Before you add the half and half, take some of the liquid out and then slowly add back in after the milk until you have reached desired thickness.

Leslee B

Quick Italian Soup

2 Tbsp. Butter

1 Tbsp. Dried onion

1 small head cabbage, diced (about 6 cups)

2 (15 oz,) cans mixed vegetables, un-drained

2 (14.5 oz) cans Italian stewed tomatoes

optional: cooked sausage, 1 can tomato paste, kidney beans

saute onions in butter in large saucepan over medium heat, add cabbage to wilt, stir in mixed veggies, tomatoes and one can of water

Kristi H

Baked Potato Soup

2/3 C butter 1 c sour cream

2/3 C flour 3/4 tsp salt

7 c milk 1/2 tsp pepper

4 green onions, sliced 4-5 large baked potatoes, cooled, peeled and cubed

1 ¼ c shredded Cheddar cheese 6-12 bacon slices, cooked and crumbled

In a large soup kettle, melt butter. Stir in flour until smooth. Gradually add milk. Heat and stir constantly until thickened. Add potatoes, green onions, and bacon. Reduce heat; simmer 5 to 10 minutes. Add remaining ingredients. Stir until cheese is melted. Serve immediately. Serves 8 to 10.

Leslee B

Homemade Chicken Noodle Soup

12 cups water,

3-6 bouillon cubes,

1 pkg. Lipton soup mix,

2-3 carrots,

2-3 celery,

2 Tbs dried onion,

1 lg can of chicken

Cook over med heat.

While cooking, make noodles:

2 cups flour,

4 eggs (center of flour),

1tsp salt. Fold in & mix with hands.

Flour the surface & roll out your dough, cut into strips—the thinner the better.

Add noodles to soup, done when noodles are done.

Lane H

BAKED ZITI

12 OZ. Uncooked Ziti or small tube pasta
2 pounds ground beef
1 jar (28 oz.) Spaghetti sauce
2 eggs
1 carton (15 oz.) ricotta cheese
2 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a skillet, cook ground beef over medium heat until no longer pink, drain. Stir in spaghetti sauce.
In a bowl, combine the eggs, ricotta cheese and 1 ½ cups mozzarella cheese and Parmesan cheese.
Drain pasta, add to cheese mixture and toss to coat. Spoon ½ meat sauce into a greased 13 in. x 9 in. baking dish. Top with pasta, cheese mixture, Top with remaining meat sauce.
Cover and bake at 350 degrees for 40 minutes. Uncover, sprinkle with remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before serving.
Yield: 6-8 servings.

Janet P.

Italian Soup (Zuppa Italiana)

1-carton (5 cups) Chicken Broth
1- cup Heavy Cream
1 pkg. Italian Sausage (Hot or Mild)-which ever you prefer.
2-4 Russet Potatoes-sliced thin (skins on)
2 cups Kale or frozen Spinach-drained

Boil thin sliced potatoes until tender to the bite. Drain, add to chicken broth.
Brown Sausage in fry pan-drain off fat, add to chicken broth-in stock pot. Bring to boil, add Kale or Spinach. Reduce heat to low, add cream, heat until Hot.
Serve topped with Parmesan Cheese.

Lemon Rice

10 servings

2 1/2 cups water
2 1/2 cups chicken broth
1/3 cup fresh squeezed lemon juice
5 Tablespoons of butter or margarine
2 1/2 cups rice
5/8 teaspoon dried basil
lemon pepper

Combine all ingredients, except for the lemon pepper, and bring to a boil. Simmer slowly for about 20 minutes, or until the liquids are absorbed. Spinkle with lemon pepper, once cooked.

by: Jenn L

Gingersnaps

Gingersnaps

Combine:
2 1/2 cups flour
1 1/2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt
2 tsp. baking soda
In separate bowl, combine and mix for two minutes on medium speed:
3/4 cup unsalted butter, room temperature
1 cup sugar
1 egg
Add to butter/sugar ingredients and mix for another minute:
1/3 cup molasses
Add dry ingredients to wet ingredients and mix thoroughly.
Optional: Add a couple of handfuls of chocolate chips
Roll into balls and coat in mixture of 1/2 cup sugar + 1 1/2 tsp. cinnamon. Bake 10 minutes at 375 degrees. Cool for one minute before transferring to cooling rack.

Turkey or Chicken Tetrazini

8 oz. spaghetti broken in 2 inch pieces (2 ½ cups dry)
4 oz. can sliced mushrooms
4 Tbsp. Butter
1 can cream of chicken soup
2 cups cubed turkey or chicken
1/4 cup parmesan cheese
3 Tbls. Chopped onion
1/2 tsp. celery salt
1/2 tsp. marjoram
2 Tbls. Pimento
1 tall can evaporated milk
Y2 Cup shredded cheddar cheese
Directions:
Cook spaghetti until tender. Saute onions in butter, add seasonings and mushroom liquid then blend in soup until smooth. Gradually add canned milk and stir until smooth and heated through. In a buttered 13x9 pan mix spaghetti, mushrooms, pimento and turkey, or chicken. Pour sauce over, mix thoroughly. Top with cheeses. Bake at 350 degrees for 30 minutes.

No Bake Reese's Peanut Butter Bars

1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening
In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9x13 pan.
Place chocolate chips and a scoop of peanut butter in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.

Peanut Butter Cup Surprise Cookies

1 cup creamy peanut butter
1 cup sugar
1 egg
12 mini Reeses Peanut Butter Cups, unwrapped
36 mini marshmallows
1 Cup semi sweet chocolate chips
2-3 Tablespoons heavy cream
1/4 Cup mini M&M's
1. Preheat oven to 350 degrees F. Place peanut butter, sugar and egg into a large bowl and mix until well combined. Scoop dough evenly into a 12 count mini cheesecake pan or mini muffin pan. Cook for 13-15 minutes until almost done. Remove from oven and press a peanut butter cup into the center of each cookie until flush with cookie top. Top each cookie with 3 mini marshmallows and return to oven for 2-3 more minutes or until marshmallows are puffed. Remove and set aside to cool for 10 minutes.
2. Place chocolate chips into a microwave safe bowl and microwave in 30 second intervals until melted smooth. Stir in 2-3 Tablespoons heavy cream until silky and smooth. You can return back to microwave for 15 seconds to get a thinner consistency. Spoon chocolate over top of puffed marshmallows and sprinkle with mini M&M's.
12 cookie cups

Sprout Wraps

1 pkg. cream cheese (light can be used)
½ c. ranch dressing (light can be used)
Sprouts
Tortilla or "Flat Out Wraps"
Mix the ranch and cream cheese together. Spread on wraps, top with sprout. These can be made ahead of time. The vitamins in the sprouts are the important things to me in this recipe not the fat calories.
Our ward canned a vita-mix of sprouts this past year for our food storage. Learning how to grow the sprouts is the first step, figuring out how to get our kids to eat them is the next step.

by: Stacy M.
from: Stake Taster Table before General RS Meeting

Banana Bread

1 ¾ C. Flour
½ tsp. salt
1 ¼ tsp. cream of tartar
½ to ¾ c. applesauce
¾ tsp. baking powder
¾ C. sugar
2 eggs beaten
2 ripe bananas mashed
Combine dry ingredients in a large bowl; make a well in the center of mixture. Combine wet ingredients; add to dry mixture, stirring until moistened. Pour batter into a greased loaf pan. Bake at 350 for 45 minutes.

by: Stacy M
from: Stake Taster Table before General RS Meeting

Cream Cheese Veggie Pizza

1 pkg ready to bake light crescent roll dough
8 oz light or fat free cream cheese
onion salt
dill weed
Variety of fresh chopped vegetables (peppers, grated carrots, green onions, tomatoes etc)
Spread the rectangles of roll dough on a cookie sheet and press cut edges until dough covers the pan. Bake according to directions until golden brown, cool. Soften the cream cheese and beat until smooth. Add the onion salt and dill weed to taste to the cream cheese. Spread the cream cheese mixture on the cooked roll dough. Sprinkle with the chopped fresh vegetables; chill. Cut into squares and serve.

by: Julie B
from: Stake Taster Table before General RS Meeting

Black Bean Dip

Yields about 1 ½ cups
Active Time: 10 minutes
Total Time: 10 minutes
1 19-ounce or 15-ounce can black beans, rinsed
½ cup prepared salsa, hot or mild
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
¼ teaspoon ground cumin
Salt & freshly ground pepper, to taste
Combine black beans, salsa, lime juice, cilantro and cumin in a food processor. Process until smooth. Season with salt and pepper.
Tips & Notes
 Make Ahead Tip: Cover and refrigerate for up to 2 days.
Nutrition
Per tablespoon: 17 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 53 mg sodium; 2 mg potassium.

by: Cindi B
from: Stake Taster Table before General RS Meeting

Brownie Custard

1 15 oz can black beans, drained
2 eggs……….blend beans and eggs in blender until smooth
½ tsp baking powder
1 tsp baking soda
2 T. Hershey cocoa powder
¼ tsp salt
1 cup Splenda
1 tsp vanilla
½ cup applesauce
4 T carob chips or chocolate chips
Optional - ½ tsp mint flavoring
¼ cup sugar free chocolate syrup to drizzle over top after it is cooked.
You may also sprinkle with coconut.

Mix and bake 30 minutes at 350 in greased square pan. If you double the recipe, bake in 11-15 inch jelly roll pan.

by: Maggie J
from: Stake Taster Table before General RS Meeting

Carrot, Pineapple & Wheat Berry Salad

2 ½ cups finely shredded carrots
1 20 oz can crushed pineapple, well drained
2 cups cooked wheat berries (boil till soft but not split then use when cooled)
½ cup mayonnaise or vegenaise
1 tsp honey
1 cup miniature marshmallows (optional)
Combine all ingredients. Chill 1 hour minimum.

by: Mardel M
from: Stake Taster Table before General RS Meeting

Potato Salad

1 large potato (boiled)
2 eggs (boiled, set some aside for top)
¼ cup celery & radishes & onion
& G or R bell pepper & dill pickle
Dressing:
2 T salad dressing
2 T can milk
1 tsp mustard
Salt and pepper to taste
Mash potato, add chopped vegetables and eggs. Mix items for dressing together until smooth. Add to vegetables, Top with set aside egg and paprika.

from: Stake Taster Table before General RS Meeting

Sugar Free Almond Joy Candy

4 cups unsweetened shredded coconut
1 cup honey or agave
½ cup cocoa powder
¼ cup coconut oil
1 cup almonds
Few dashes salt
Set coconut oil in warm water for 10 minutes or until softened. Place honey, coconut oil and cocoa in a heavy duty blender and blend until smooth. Pour into a 9x13 pan and stir in the shredded coconut and almonds. Chill and cut into squares.

by: Suzzette L

from: Stake Taster Table before General RS Meeting

Sonya’s Millet Flatbread

4 c. cooked millet (boil and let sit over-night)
¼ t. sea salt
3 T. olive oil
1 T. (heaping) arrowroot powder
½ c. sesame seeds
½ c. flax seeds
½ c. sunflower seeds
Place cooked millet in blender with all other ingredients except seeds. Blend on high until very smooth. Remove to bowl and stir in seeds. Pour onto greased cookie sheet. Spread out evenly and thinly. Sprinkle more sesame seeds on top. Bake at 450 degrees for 15-25 minutes (until fairly dry on bottom), then broil on high for 3 minutes to toast. Cut into 1 ½ inch squares.

by: Sonya S
from: Stake Taster Table before General RS Meeting

Pasta Salad

1 Package Bowtie pasta (cooked and drained)
1 Package Rotini Pasta (cooked and drained)
1 Bag Matchstick carrots
1-2 Cans sliced olives
2 Small cucumbers
Sugar snap peas
Combine in large bowl.
Dressing
1 cup white vinegar
1 cup vegetable oil
1 cup sugar
1 tsp. salt
1 tsp. pepper
1 TBLS Accent
Mix in blender and pour over pasta

from: Stake Taster Table before General RS Meeting

Zucchini goulash

3 or 4 med zucchini
1 large onion (chopped)
1 large green pepper (chopped)
2 Table spoons butter
1 quart canned tomatoes
1 package Bacon cooked and crumbled
Several cups shredded cheese
Thinly slice squash, cook onion and green pepper in butter until tender. Layer squash, onion & green peppers in 9 by 13 Pan. Repeat two or three layers. Pour tomatoes over the top add salt and pepper to taste.
Bake 350 oven about 15 min.
Top with cheese and bacon.
Bake for 10 to 15 more min.

from: Stake Taster Table before General RS Meeting

Avocado Dip

1 can corn
1 can black beans
1 can white beans
2 cans diced tomatoes w/ chilies
1 bunch of green onions
½ bunch cilantro
1 packet Good House Italian dressing (follow the directions on back of packet to make the dressing.)
(Mix all of the above together and chill in the fridge)
Add at least 3 avocados diced just before serving. You can always do more; the avocados are my favorite part, so just add what you'd like.
Serve with chips. Enjoy!

from: Stake Taster Table before General RS Meeting

Granola

4 C. regular rolled oats
1 C. wheat germ
1 C. almonds, finely chopped
1 C. pecans, finely chopped
1 C. walnuts, finely chopped
1 C. raisins
1 C. shredded coconut
1 C. flaked coconut
1 C. sunflower seeds
½ C. pumpkin seeds
½ C. sesame seeds
2 tsp. vanilla
2 tsp. cinnamon
1 tsp. nutmeg
½ C. olive oil
1 C. honey
Mix ingredients in a large bowl. Spread onto a baking sheet. Bake @ 325° for 18-25 min. Stir every 5 minutes. Cool and store in an air-tight container. Serve with milk or eat plain.

from: Stake Taster Table before General RS Meeting

Quinoa Salad

Dressing: Amounts of dressing/ingredients will vary based on desired texture, taste, etc.
-Vegenaise (or mayonnaise)
- Mustard
-Garlic Powder
-Sea salt
Salad:
4 C. cooked Quinoa
½ C. Cucumber, chopped
¼ C. Green Onion, chopped
1 red or green Bell-Pepper, chopped
½ C. Celery, chopped
Make as you would a tuna or chicken salad. The trick is in tasting it as you go.

From Stake Taster Table before General RS meeting

Pasta Salad

¼ C. Balsamic Vinegar
¼ C. Raw Apple Cider Vinegar
½ C. Water
¼ C. Olive Oil
2 tsp. Poppy Seeds
3-4 Tbsp. Honey
1 Tbsp. diced Red Onion
1 tsp. Sea Salt
½ tsp. Dry Mustard
Mix dressing ingredients. Chop veggies (broccoli, celery, carrots, bell-peppers, tomatoes, cucumbers, Avocado – whatever you like.) Can also add Kidney Beans.
Pour dressing over whole-wheat pasta with all veggies.

from: Stake Taster Table General RS Meeting

Cheezy Broccoli Soup

2 ½ C. Carrots, chopped
2 ½ C. Potatoes, cubed
1 medium Onion
1 ¾ tsp. Sea Salt
3 ½ C. Water
¾ C. raw, unsalted Cashews*
6-8 C. Broccoli Florets (more or less – to your taste)

Combine 1 ½ C. Carrots, 1 ½ C. Potatoes, diced onion, salt and water. Cook until veggies are soft. Put cooked veggies and cashews into blender. Blend until creamy to make the cheesy sauce and return to pot. Continue to warm.
Place remaining carrots, potatoes and broccoli into a steamer and steam to desired firmness. Stir steamed vegetables into cheesy sauce and serve.
Add more water if you prefer a thinner soup.

*Cashews make it taste like dairy.

from: Stake Taster Table General RS Meeting

Healthy Revised 6 Week Bran Muffins

2 cups boiling water
add 2 cups All Bran or combination with whole bran and let it cool
Cream together:
1 cup mix of oil and butter, I use ¾ C. Oil & ¼ to ½ C. apple sauce
4 eggs (one at a time)
1~3 cups sugar (use 1 cup sugar for low sugar recipe, or substituting 1 c honey works great)
1 qt. buttermilk
4 C. Bran Cereal
Gradually add following dry ingredients into egg mixture. (Mix by Hand)
4 cups bran flake cereal
5 cups flour (1 cup white and 4 cups whole wheat)
1 tsp salt
5 tsp baking soda
Fold into bran mixture, and then add nuts, dried fruit (cranberries, raisins) of your choice.
Bake at 380/ 400 degree for 16 – 20 min. (depends on oven); 13 to 15 min for small tins
Makes approx. 48 muffins or approx. 96 for small tins.
Batter keeps 6 weeks in refrigerator.
This recipe belongs to Gaye and she shared with daughter in laws and granddaughters.
We all love her muffins and I would like to share with sisters in our stake!

by: Chieko A, Gaye A
from: Stake Taster Table before General RS Meeting

Wheat Angel food cake

8 egg yolks beat until creamy in color
Add 1 cup water (cold) and mix for 2 minutes.
Mix together following:
2 cups sugar (blend)
2 cups white wheat flour
½ cup whole grain barley (fine)
½ tsp salt

Add flour mixture to egg mixture and beat for 3 minutes on high
Add 1 ½ tsp vanilla (blend)

Blend separate from egg/flour mixture;
8 egg whites & 1tsp cream of tartar (beat whites until stiff, then fold into cake mixture)
Bake at 325 degree (ungreased pan) for 1 hour 15 min.

by: Ellen A
from: Stake Taster Table before General RS Meeting

Orange Zucchini Bread

1 ½ cups sugar
3 eggs
1 cup oil
1 ¼ cup fresh orange juice
1 ¾ cups shredded zucchini
2 tablespoons orange peel
1 cup chopped nuts (your choice)
2 tsp vanilla
3 cups flour
½ tsp salt
¼ baking powder
1 tsp soda
Mix together all wet ingredients. Sift together all the dry ingredients and add to wet mixture and mix to combine.
Bake in 2 loaf pans. Bake at 350 degree for 45 min.

by: Renee B
from: Stake Taster Table before General RS Meeting

Spiced Tomato Drink

2 cans of tomato juice
1 T brown sugar
½ tsp. allspice
1 tsp. cinnamon
Juice of 1 lemon
Rind of 1 lemon

Put first four ingredients in saucepan and bring to boil. Reduce to simmer for 20 minutes. Chill. Add lemon juice and rind and serve.

from: Stake Taster Table before General RS Meeting

Cantaloupe-Orange Party Drink

1 medium sized Cantaloupe, cut in pieces
2 T Lemon juice
2 T Lime juice
Melon balls
Orange slices

Put ingredients except melon balls and orange slices into food processor. Process until smooth. Chill. Serve over crushed ice. Garnish with a melon ball or orange slice.

from: Stake Taster Table before General RS Meeting

Fruit Dip

1 8oz Cool Whip Light
1 lg Tub Yoplait Strawberry Banana Yogurt
1 Sm pkg Sugar Free Fat Free Vanilla Pudding

This is very low calorie, fat free sugar free dip.

from: Stake Taster Table before General RS Meeting

Loaded Pasta

1 lb ground turkey
as much as your family likes of fresh chopped: onion mushrooms yellow squash zucchini peppers spinach tomato and any other veggie you want to toss in
1 or more 1lb 10 oz jars of sugar free low fat spaghetti sauce (Ragu makes one)
1 box abt 13 oz whole grain pasta

Brown the ground turkey with the chopped onion and mushrooms. Add the other vegetables and cook until slightly soft-add the spinach last as it cooks up quickly. Add the sauce and warm thoroughly while you cook the pasta. Drain the pasta, combine with the sauce and enjoy! Makes 6-8 servings

from: Stake Taster Table before the General RS Meeting

Classic Flax Seed Pound Cake

*Low starch and low sugar - milled flax seed is gluten free
½ cup butter (1 stick) softened at room temperature
½ cup cream cheese
¾ cup Splenda
5 large eggs (preferably at room temperature, but not absolutely necessary
2 cups milled flax seed (found near the flour in most grocery stores)
1 teaspoon baking powder
1 teaspoon vanilla extract
Cream butter, cream cheese, and Splenda together, mixing well until cream cheese is blended in. Add eggs and mix well. Add flower and baking powder. Mix in vanilla. Coat 9" round or square pan with nonfat cooking spray. Spread in mixture and bake at 350 degrees for 30-35 minutes depending on the heat of your oven. Makes 12 servings.
You can make this cake with almond flour instead of flax seed and add 1 tsp. lemon extract to the above recipe. You can actually change flavors of the almond cake by using different extract flavors and even food color if you would like!

by: Annalisa S
from: Stake Taster Table before General RS Meeting

Health Benefits of Flax Seed
Flax Fights Cholesterol: The consumption of flaxseed is associated with a reduction in total cholesterol, including the LDL (bad) cholesterol and triglycerides. Study after study has shown a positive response to eating ground flax seed daily.
Flax Fights Diabetes: Nutritionists are instructing their diabetic patients to eat flax daily. It has been discovered that the omega-3 fat and high fiber in flax may play a role in the fight against diabetes. In a study conducted by the University of Toronto, participants who ate flaxseed bread had blood sugar levels 28% lower an hour after eating than their counterparts who ate bread made with wheat flour!
Flax Fights Cancer: Flaxseed is high in lignans, up to 800 times the amount as in any tested plant food. Lignans (a phytoestrogen) have been called natural cancer-protective compounds. Flax seed is also high in alpha linolenic acid (ALA) which has been found to be promising as a cancer fighting agent. The American National Cancer Institute has singled out flaxseed as one of six foods that deserve special study. Flax seed, high in fiber, lignans, alpha linolenic acid, is a key player in the fight against cancer, particularly breast and colon cancer.
Flax Fights Constipation: Flax is high in both soluble and insoluble fiber. One ounce of flax provides 32% of the USDA?s reference daily intake of fiber. Flax promotes regular bowel movements because it is high in insoluble fiber. Flaxseed's all natural fiber helps to absorb water, thereby softening the stool and allowing it to pass through the colon quickly. In the fight against constipation exercise, eat fruits and vegetables, drink eight glasses of water daily and add two to four tablespoons of flax to your daily regime!
Flax Fights Inflammation: Flax is high in Omega 3 essential fatty acids. Health experts, such as former Surgeon General C. Evertt Koop, recommend eating foods high in Omega 3’s for people suffering from rheumatoid arthritis. It is the inflammation within the joints that cause so much of the pain associated with
arthritis. The January 1996 issue of the American Journal of Clinical Nutrition reported that the participants in a study that took flax oil daily reduced inflammatory responses by as much as 30%.
Flax Fights Menopausal Symptoms: Hot flashes, night sweats, irritability, moodiness - ah, the joys of menopause. Can flax really help? Yes it can! Flax, like soy, is a phytoestrogen. Phytoestrogens are estrogen-like substances that are found in plants. Flax is the richest known plant source of phytoestrogens. Phytoestrogens act as a natural hormone therapy and help to stabilize hormonal levels. This stabilization of hormonal levels helps to lessen the symptoms of menopause.
Flax fights Heart Disease: Heart disease, the number one killer in America, has claimed the lives of too many of our family and friends. Years of a sedentary lifestyle, super size meals and processed foods has finally caught up with us. Can flax help? Yes it can. Numerous studies have been done on the effect of flax on heart disease, yielding many positive findings. Flax has been found to help reduce total cholesterol, LDL levels (the bad cholesterol), triglycerides. Flax helps to reduce clotting time and thereby reduces the chance for heart attacks and strokes. Regular intake of flax protects against arrhythmias and helps keep the arteries clear and pliable!
Flax and the Immune System: Across the table, your co-worker sneezes, no tissue in sight, you feel a light spray hit your face and shudder. Standing in a crowded elevator, in a busy mall, or in an airplane, you sometimes feel like you can’t escape getting at least one or two colds each year - or can you? Research has found that eating flax daily favorably affects immunity. Two components of flax, lignans and ALA (alpha-linolenic acid), have been found to affect immune cells and compounds that control immune reaction.
Flax fights ―The Blues‖: It’s that tired feeling that a good night's rest won’t shake? that listless down in the dumps feeling that you just can’t get rid of. We call it ―the blues‖, otherwise known as atypical depression, the most common form of depression. Preliminary research suggests that eating a diet rich in flax could slash your risk of ever feeling ―down in the dumps‖. Follow up studies show that just 2-3 tablespoons of flax daily can help up to 2/3rds of severely depressed women bounce back within eight weeks. Flax, says Udo Erasmus, PhD, has a mood boosting ingredient: docosahexaenoic acid (DHA) that is essential for the proper function of brain cells, yet up to 85% of women aren’t getting enough of it. Participants in the study saw a decreased risk of Alzheimer’s from eating a diet high in Omege-3 fatty acids (Flax is the richest source of Omega 3’s in the plant kingdom). More research is needed in the area of flax and its relation to depression and brain function, however preliminary research is very promising.

Slim Jim Chili

1 lb. lean ground beef
1 medium onion, chopped
4 stalks celery, sliced
1 can (28 oz.) tomatoes, undrained
1 can (15 oz) kidney beans, undrained
½ cup chopped green pepper
2 to 3 tsp. chili powder
1 ½ tsp salt
1 bay leaf
dash pepper
Brown hamburger in large skillet, draining fat and then rinsing with hot water. Add onion and celery and saute until tender, 1-2 minutes. Add remaining ingredients, stirring to combine. Simmer covered, 30-45 minutes. Remove bay leaf before serving. Yield: 8 servings.

by: Lori C
from: Stake Taster Table before General RS Meeting

Oatmeal Cookies "the Best"

3 eggs, well beaten
1 cup raisins
1 tsp vanilla
1 c butter
1 c brown sugar
1 c white sugar
1 ½ c flour
1 tsp salt
1 tsp cinnamon
1 ½ c oatmeal
½ c wheat germ
¾ c chopped pecans
Combine eggs, raisins, and vanilla and let stand for 1 hour covered with plastic wrap. Cream together butter and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Mix well. Blend in egg-raisin mixture, oatmeal, wheat germ and chopped nuts. Dough will be stiff. Drop by heaping teaspoons onto ungreased cookie sheet or roll into small balls and flatten slightly on cookie sheet.
Bake at 350 degrees for 10-12 minutes or until lightly browned. Yields 6 dozen.

by: Kristi O
from: Stake Taster Table before General RS Meeting

Fourteen Grain Bread

Grind:
7 ½ cups hard white spring wheat (or a combination of wheat/grains i.e. white, red, kamut, spelt, durum, etc.--you can also add a bit or Quinoa or Amaranth for added protein)
Turn oven to 200 for about 3 minutes, then off. Spray 4 bread pans with Pam.
Mix the following in an electric bread mixer (Bosch/Kitchen Aid etc)
6 cups hot tap water
2/3 to 1 cup honey (or 2/3 cup agave nectar)
2/3 cup oil (canola or olive)
1pkg 14 grain mix (from John and Jenny’s of Bosch Kitchen). -- this mix consists of the following:
2cups 9 grain ground cereal
1 cup sunflower seeds
1/3 cup sesame seeds
1/3 cup amaranth
1/3 cup millet seed
1/3 cup ground flax seed
½ cup Vital Wheat Gluten
3 Tbsp Dough Enhancer
3 ½ Tbsp SAF Instant Yeast
4 cups freshly ground flour (from the 7 ½ cups grain previously ground into flour)
2 Tbsp sea salt
2 Tbsp liquid lecithin (optional)
Jog the mixer off and on so flour won’t rise out of bowl. Then mix on 1st speed until smooth (usually less than a minute). Let stand for 10 minutes—this is ―sponging‖.
Then on 1st speed, gradually add the rest of the freshly ground flour (usually all of it.) You should stop adding flour when the dough pulls away from the side of the bowl.
Then turn the mixer to medium speed for 4 minutes. Form dough into a smooth, round ball (coat hands and counter top lightly with Crisco). Place dough in a large bowl in warm oven. Let dough rise 20-25 minutes (should double in volume).
Dump dough onto slightly greased counter top, punch down, and knead into round ball. Divide into 4 equal parts, shape and place in bread pans. Place pans in oven to rise (about 20 minutes). Keep oven door closed and turn oven to 350. Set timer for 28-30 minutes. Remove bread from pans immediately after baking and place on rack; cover with a towel. You can butter tops if you’d like. When cool, place in plastic bags and freeze whatever you won’t eat within a few days. Enjoy!

by: Tiffany P
from: Stake Taster Table before General RS Meeting

Granola

10 cups old-fashioned oats
1 cup wheat germ
½ lb. shredded coconut
2 cups raw sunflower seeds
3 cups chopped almonds, pecans, or walnuts
1 ½ cups brown sugar, packed
1 ½ cups water
¾ cup vegetable oil
½ cup honey
½ cup molasses
1 ½ teaspoons salt
2 teaspoons ground cinnamon
3 teaspoons vanilla extract
Raisins or other dried fruits, if desired
Preheat oven to 300F. In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds, and nuts. Blend well.
In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Spread into 13 X 9 baking pans or cookie sheets with sides.
Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or other dried fruit, if desired. Put in airtight containers. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 20 cups GRANOLA mix.

by: Trina B
from : Stake Taster Table before General RS Meeting

Rotini with Chicken and Vegetables

3 ½ cups nonfat chicken broth
1 tsp. garlic powder
1 12oz pkg. uncooked rotini pasta
1 16oz pkg. frozen broccoli, cauliflower, and carrots
3 6oz pkgs. grilled chicken breast strips
3 tbsp. nonfat Parmesan cheese
Combine chicken broth and garlic powder in large saucepan; bring to a boil over high heat. Add pasta; reduce heat to medium and cook 9-10 minutes until tender. Add vegetables; bring to a boil over high heat; reduce heat to medium and cook until vegetables are tender. Stir in chicken and cook 5 minutes until heated through. Spoon pasta onto platter and sprinkle with Parmesan cheese.

from: Stake Taster Table before General RS Meeting

Bran Flax Muffins

1 ½ c. unbleached white flour
¾ c. flax seed meal
¾ c. oat bran
1 c. brown sugar
2 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 tsp. vanilla
2 tsp. cinnamon
½ c. carrot puree
1 c. apple sauce
½ c. mini semi- sweet choc. chips
1 c. peanuts chopped
¾ c milk
2 eggs beaten
Mix dry ingredients together. Stir in carrots, apple sauce, choc. chips, and peanuts. Add milk, vanilla, and beaten eggs. Do not over mix. Fill greased muffin tins 2/3 full. Bake at 350 for 15-20 min. Makes 20-24 muffins.

from : Stake Tasters Table before General Relief Society Meeting

Chocolate Milkshake - (think Frosty)

1 1/2 to 2 cups ice water
1 1/2 c dry milk
2/3 c sugar
1/4 c unsweetened cocoa
1 tsp vanilla
1 - 1 1/2 c ice (to fill blender)
2 Tbsp corn / vegetable oil
5 squirts non-stick cooking spray

Blend - 2 minutes

6 - 8 oz servings, 316 calories, 5 grams of fat per serving, you can leave out the oil for a fat free drink but it's not as good.

by:Kristi H

Goop (A layered ice cream dessert)

1 c. evaporated milk
1 pkg choc chips (2 cups)
1 1/2 c. mini marshmallows
¼ tsp salt
vanilla icecream, softened
chopped nuts, optional
vanilla wafers

In a saucepan combine, milk, choc chips, marshmallows and salt, cook on low, stirring constantly, until thick. Line a 9” x 13” pan with vanilla wafers (bottom and sides). Layer softened vanilla ice cream and chocolate mixture (2 layers). Top with chopped nuts.

by: Kristi H

Chicken Spaghetti

2 cups cooked spaghetti noodles (broken up)
1 can cr. of chicken soup or chicken broth
1 cup cheddar cheese, grated
2 boneless, skinless chicken breast cooked and cubed
Mix together soup, broth & cheese until cheese is melted and sauce is warm. Then add noodles and chicken. Mix together & enjoy. by: Alison B

Whole Wheat Blender Pancakes

	1 1/2 c buttermilk or 1 1/2 c milk with 2 Tbsp. vinegar, let sit 5 min.
	3/4 c wheat kernels	1/2 tsp. salt (opt)
	2 Tbsp. (heaping) cornmeal	1/2 tsp. baking soda
	2 eggs	1 Tbsp. Rumford baking powder
	1 Tbsp. sugar or honey
	Put milk in blender and turn it on to highest speed. Slowly pour in wheat. It will sound like popcorn popping. Blend until the popping sound is gone. Now add all other ingredients except baking powder. After mixing well, add baking powder, blend 20 seconds. Have a hot griddle ready because batter will rice FAST! Have a big bowl handy. by Misty Z

Cheese and Rice Soufflé

	1 cup cooked rice 2 Tbsp. Margarine	8 oz. sliced cheddar cheese 4 eggs
	3 Tbsp. flour	1/2 tsp. salt
	3/4 c. milk	dash of Cayenne pepper
	Prepare rice, preheat oven to 325 degrees. In double boiler, melt butter (add in flour to thicken and pour in milk), cook, stirring until thickened. Slice cheese thinly right into sauce; cook, stirring occasionally until cheese is melted and sauce thickened.
	Separate eggs, placing whites in large bowl, yolks in a small one. To yolks, add salt and cayenne; beat with fork; slowly add cheese sauce, stirring constantly. Remove sauce from heat; fold in rice. With electric mixer or hand beater, beat whites until stiff but not dry. Gently fold in rice-cheese mixture. Turn into a 1 1/2 qt. greased casserole. Bake uncovered for 45 minutes. by Crissy H

Fiesta Ranch Mix

	2 tsp salt	2 tsp sugar
	2 tsp garlic powder	½ tsp paprika
	3 T onion flakes	2 ½ tsp parsley
	2 tsp pepper
	Mix, store in ziplock baggie, 2 T = one pkg.
	**or just mix Pace Picante sauce with regular Ranch dressing by Kristi B

Pasta Salad with beans and chips

	1 lb pasta, cooked (bowtie is good)	1 med. Red pepper diced
	1 can kidney beans	1 purple onion, diced
	1 can black beans	1 can olives, sliced
	1 can corn	1 – 2 cups grated cheese
	1 med. Green pepper diced	1 bag tortilla chips
	Mix all but chips with 1 pkg. Fiesta ranch party / dip mix, 1 cup Mayo and 3 cups buttermilk. by Linda C

BYU Ranch

	1/4 c black pepper	¼ c granulated garlic
	1 ½ c parsley flakes	¾ c granulated onion
	½ c garlic salt	2 T dill
	2 T kosher salt
	To make add 2 Tbsp. Mix with 2 c mayo, 2 c buttermilk and 1 ½ c sour cream and 1 tsp. Lemon juice. (Store remainder in air tight container) – Chill 2 hours I actually just mix this with 1/2 buttermilk 1/2 mayo, and sometimes the lemon juice. I like the taste better that way.
	by Kristi H

Taco Soup

1 lb ground beef-browned, drained	2 cloves Garlic-minced.
1 chopped onion
Sauté in fry pan with small amount Olive oil, then add to stock pot.
In stock pot, add: 1 can corn-drained	2- pkgs. Taco Seasoning
2- cans kidney beans-with juice	1- 48 oz. can Tomato Juice
1- can black beans-drained.	1 14 oz can chicken stock
Brown ground beef, drain off fat. In large stock pot, Add: Tomato juice, ground beef, onion, garlic and beans. Add taco seasoning packets. Bring to a boil. then reduce heat to just keep warm. Serve topped with corn chips, grated cheddar cheese and sour Cream (optional). by: Janet P

Brattons Clam Chowder

3 large peeled and chunked potatoes
2 Tbsp. minced dry onions
2 cans chopped clams
6 Tbsp. margarine

6 Tbsp. flour

1 pint half and half

1 Tbsp. red wine vinegar

3/4 tsp. Salt pepper to taste

Place potatoes and onions in pot. Drain juice from clams into pot. Add just enough water to cover, and then bring to a boil and simmer for 20 min. until tender. In a separate sauce pan, melt margarine and blend in flour. Add clams and cook and stir until smooth and thick; then add mixture to un-drained potatoes and onions. Add clams and vinegar and heat through. Add salt and season with pepper to taste.

by: Tammy G

Cake Donuts

	3 1/3 c flour	2 eggs
	½ tsp salt	1 c sugar
	2 Tbsp shortening	½ tsp cinnamon
	2 tsp baking powder	¾ c milk
	¼ tsp nutmeg
	Heat 3 – 4 inches of oil to 375 degrees. Add 1 ½ c flour and other ingredients in a lg bowl. Blend for ½ min. on low. Scrape bowl well, blend for 2 more minutes at med. Add remaining flour. Mix. Roll out on a floured surface to 3/8-in. Thick. Cut Fry tor 2 – 3 minutes on each side, until golden brown. Frost when cool. by Kristi H

Alfredo Sauce

1 cube of butter	2 cloves garlic
3 T flour	3/4 c Parmesan cheese
1 c whipping cream	3/4 c shredded mozzarella cheese
1 1/2 cup milk	salt and pepper to taste
Whisk butter and flour in pan over low - medium hear until well blended. Add remaining ingredients, stirring constantly. Simmer over low heat until thickened. Pour over fettuccine noodles. *If using only the sauce (not with lemon pepper chicken), add 1/2 tsp. lemon pepper to recipe. by: Leslee B

Baked Zita

	1 lb. dry Ziti pasta	6 ounces provolone cheese, sliced
	1 onion, chopped	1 1/2 cups sour cream
	1 lb. lean ground beef	6 ounces mozzarella cheese, shredded
	2 (26 oz.) jars spaghetti sauce	2 tablespoons grated Parmesan cheese
	Bring a large pot of lightly salted water to a boil. Add Ziti pasta, and cook until al dente, about 8 minutes; drain. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. Preheat the oven to 350 degrees. Butter a 9x13" baking dish. Layer as follows: 1/2 the Ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining Ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Earthquake Cake

1 German chocolate cake mix and all ingredients needed to prepare it
1 c. chocolate chips
1 c. coconut
1 c. nuts (optional)
1 pkg. cream cheese
1/4 c. butter
2 1/2 c. powdered sugar

Grease and flour cake pan. Mix chocolate chips, coconut and nuts if desired and place on bottom of cake pan. Mix cake mix as directed and pour onto first layer. Mix softened cream cheese, melted butter, and gradually beat in powdered sugar. Pour across the top of the cake and bake as directed on the cake mix box.

by Melanie C

Chicken or Pork Shish Kabobs

	3 lbs meat (I used chicken tenders)
	¾ c vegetable oil
	½ c fresh lemon juice – 4 lemons (I used bottled)
	1 T oregano
	¾ T. salt
	2 tsp garlic powder
	2 tsp accent
	2 tsp pepper
	Marinate all day or (pork) overnight). Soak sticks for 2 hours, skewer meat and cook on a med. Hot grill for about 8 minutes. by Jennifer L

Chicken Wings in Honey Sauce

	3 lbs. chicken wings (16 wings)	1/2 c ketchup
	salt and black pepper to taste	1/4 c oil
	2 c honey	2 cloves garlic, minced
	1 c soy sauce	*(Optional) Sesame Seeds
	Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Sprinkle wing parts with salt and pepper to taste (just kidding don't taste them, food poisoning is NOT fun). Place wings on broiler pan. Broil 4 to 5 in. from heat 20 min., 10 on each side. Transfer chicken to CROCK-POT.
	For sauce, combine honey, soy sauce, ketchup, oil and garlic in bowl. Pour over chicken wings. Cover and cook on Low 4 to 5 hours or on high 2 to 2 1/2 hours. Garnish with sesame seeds, if ya want! Enjoy...This is also an easy dish in the oven at 400 F for 2 to 2 1/2 hrs. by: Tiffany E

Carmelized Baked Chicken

	1 to 1 ½ lbs. chicken breast	1 cup honey
	2 Tbsp. olive oil	garlic to taste
	½ cup soy sauce	salt and pepper to taste
	2 Tbsp. ketchup
	1. Preheat oven to 375
	2. Line a 9 x 13 baking dish with non-stick foil, place chicken in dish. Mix together the oil, soy sauce, ketchup, honey, garlic and salt and pepper. Pour over the chicken.
	3. Bake in preheated oven for one hour or until sauce is caramelized.
	When I make this the sauce never quite caramelizes like the picture shows but the sauce is yummy just the same and it taste great over rice. by: Cindy S

Sticky Chicken

	8-10 frozen chicken tenders	1 pkg. dry onion soup mix
	1 jar of apricot jam	2 8oz Russian salad dressing
	cooks for 6 hours in crock pot, serve over rice by: Angie F

Cranberry Chicken

	6-8 chicken breasts or 12-14 chicken tenders
	1 bottle French salad dressing (16 oz.)
	1 package dry onion soup mix
	1 can whole berry cranberry sauce (16 oz.)
	Mix dressing, cranberries and soup mix, pour over chicken. Bake at 350 degrees for 30-45 minutes if chicken is thawed, 1 hr to 1 hr 15 minutes if it is frozen. Serve over rice. by: Lorena F

Baked Potato Soup

	4 -5 lg.potatoes cooked, pealed, cubed	1 cup shredded Cheddar cheese
	2/3 c butter	1 c sour cream
	2/3 c flour	6 - 12 bacon slices, cooked & crumbled
	7c milk	3/4 tsp. salt
	4 green onions, chopped	1/2 tsp. pepper
	In a large soup kettle, melt butter. Stir in flour until smooth. Gradually add milk. Heat and stir constantly until thickened. Add potatoes, green onions and bacon. Reduce heat, simmer 3 to 10 minutes. Add remaining ingredients. Stir until cheese is melted. Serve immediately. Serves 8 to 10. by Lori B

Hamburger Minestrone

	2 lbs. ground beef	1 (16 oz) can kidney beans, un-drained
	2 tsp. Italian seasoning	2 (28 oz) cans whole tomatoes, un-drained
	1 clove garlic, crushed	1 (16 oz) can whole kernel corn, un-drained
	2 sm. zucchini, slices	1 onion, chopped
	4 tsp. beef bouillon granules	2 cups celery, chopped
	2 1/2 cup water	macaroni
	Cook ground beef, onion and garlic in a large pot, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients. Break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 15 minutes. Add macaroni. Stir occasionally until tender. (If you think it needs more liquid, add water, tomato sauce or tomato juice.)
	by: Heidi B

Whole Wheat Bread

	4 cups warm water	2 Tbsp. SAF yeast
	1 Tbsp. salt	7 cups white wheat kernels, ground
	1/3 cup oil	(makes about 10 cups flour*)
	1/3 cup honey	* can be frozen for 3 to 4
	2 Tbsp. dough enhancer (opt)	months in airtight container
	Grind wheat into flour (med. setting) add water and several cups of flour in mixing bowl with dough hook in place, add salt, oil, honey, dough enhancer and yeast, then mix briefly (if your wheat is old add 3 - 4 Tbsp. of gluten). While mixing on low speed add more flour until dough pulls away from side of bowl (it's better to add too little flour than too much, it needs to be sticky). On speed one knead bread with dough hook for 10-12 minutes, while it's kneading preheat oven to 150 degrees and grease 4 loaf pans. When dough is finished, shape into 4 loaves SECRET - When you roll out the dough to shape it put water on the counter instead of flour, this will make the dough lighter. Turn the oven off put loaves in warm oven for 25 minutes or until double in size. Turn on oven to 350 degrees and bake for 30 minutes or until golden brown. Makes 4 (4 x 8" loaves) For CINNAMON ROLLS, roll it out flat and sprinkle cinnamon and brown sugar, then roll it up and cut into slices. Bake for only 15 minutes. by: Lanae H

Bread

	¼ sugar
	1 t salt
	1/3 c vegetable oil
	2 c HOT water
	Add 2 cups flour and mix for 1 min.
	Add 1 ½ T yeast and 3-4 more cups of flour. Mix until it doesn't stick to the bowl and then mix on high for 8 minutes.
	Let it sit for 5 min. Knead a few times, cut it in half and put in two greased bread pans. Put the bread in a preheated 170 degree F oven for 25 min., then without opening the oven turn it up to 350 degrees F and bake for another 35 minutes. You can butter the tops when they come out. by: Jennie d