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

Cheeseburger Chowder

1 lb. ground beef, browned, drained
2 med. potatoes, peeled, cubed
1/2 c. chopped celery
1/4 c. chopped onion
1 Tbsp. instant beef bouillon granules
1/4 tsp. pepper
1/2 tsp. salt
1 1/2 c. water
2 2/1 c. milk
3 Tbsp. flour
1 c. shredded sharp cheddar

Put beef in large pot, add potatoes, celery, onion, bouillon, pepper, salt and water. Cover and cook over medium heat for about 20 minutes. In medium bowl, whisk flour into 1/2 cup of milk; add to pot along with remaining milk. Cook and stir until thick and bubbly. Add cheese; heat and stir until cheese melts.

by: Nikki D

Cresent Rolls

	3 tsp dry active yeast	2 eggs.
	2 cups warm water	½ c butter, softened
	½ cup mashed potato flakes	1 ½ tsp salt
	2/3 c dry milk	6 – 6 ½ cups flour
	½ cup sugar
	Combine yeast, water, potato flakes, dry milk, sugar, eggs, butter, salt and 3 cups flour. Blend well, add flour to desired consistency. Knead (in the mixer until the dough is smooth and elastic). Remove from the mixer and knead 8 – 10 times. Divide dough in half, roll each half into a 12-in circle and cut into 16 pie slices. Roll up from the wide end. Place on a greased (or wax paper covered) sheet. Cover and freeze. After frozen remove from pan and put in a freezer bag. To bake, remove from freezer, put on greased pan cover and let thaw overnight in fridge. Raise one hour bake 15-17 minutes at 350 degrees. by: Kristi O

Blueberry Strawberry Salad

Sprinkle Raspberry Crystal Light lightly over Cool-whip, add:

cubed Jell-O
coconut
blueberries
strawberries, chopped

other options: apple slices, raspberries, any fruit, nuts, cookies

by: Dianna F

Lower Fat Alfredo Sauce

2 C low-fat milk (not skim)
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender.

until smooth and set aside.

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it. It should be nice and bubbly.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it's nice and thick (it should look as thick as a normal alfredo sauce) remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

by: Kristi

Almond Poppy Seed Bars

3 eggs

2 ¼ c sugar

1 ½ c milk

1 c vegetable oil

1 ½ tsp almond extract

1 ½ tsp vanilla

1 ½ tsp butter flavoring or addt’l vanilla

3 c flour

4 ½ tsp poppy seeds

1 ½ tsp baking powder

1 ½ tsp salt

Frosting:

1/3 c butter, melted

3 c powdered sugar

3 TBL milk

Beat the eggs, sugar, milk, oil, extracts and butter. Combine the flour, poppy seeds, baking powder and salt; add to the egg mixture and mix just until combined. Spread into greased 15x10x1” pan. Bake at 350 for 20 minutes (do toothpick test in center). Cool on wire rack.

Combine frosting ingredients and beat until smooth. Frost bars.