Monday, May 4

Fruit Dip

1 Jar marshmallow Cream
1/2 Cup Sour cream
1/4 Cup Orange juice
Orange zest

Four Corners Chicken and Pasta

PREP AND COOK: 60 min.
1 lb. boneless, skinless chicken breast
8 oz. dry penne pasta
1 yellow onion, sliced
1 large tomato, diced
1 small bunch cilantro
5 Tbsp. butter
1/2 c. flour
2 1/2 c. half-and-half cream
1 tsp. salt
1/4 tsp. black pepper
3 oz. processed Swiss cheese slices
1/2 c. Parmesan cheese
1/2 c. sour cream
1 Tbsp. canned chipotle peppers, finely chopped
1 Tbsp. chopped fresh cilantro
1. Grill chicken and slice into thin strips. Cook and drain pasta. Slowly cook onion in a little oil until onion is a rich brown.
2. Prepare southwestern pasta sauce: Melt butter; add flour. Stir until well combined. Add half-and-half, salt, and pepper. Stir with a whisk and continue cooking over medium-low heat until sauce is thickened and bubbly. Add cheeses and stir until blended. Add sour cream and mix well. Add chipotle peppers (chipotle peppers are hot; add more or less to taste) and chopped cilantro.
3. Pour four cups southwestern pasta sauce into a heated saute pan. Add pasta and chicken; toss to coat.
4. After mixture is heated through, pour into a serving bowl. Garnish with chopped tomatoes, caramelized onions, and cilantro.

BYU Mint Brownies

PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Knock Off KFC Biscuits

1 1/2 Cups flour
1 tsp salt
1 TBS sugar
1 TBS baking powder
2/3 cup milk
1/3 cup vegetable shortening
Preheat oven to425 degrees. In a mixing bowl, sift flour, salt, sugar, and baking powder. Make a nest in the flour mix and add milk. Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed. Add milk, if needed to form, and mix.
Turn onto floured board, and knead gently 6 to 8 minutes. Pat dough to 1/2 inch thickness. Cut into biscuits. Place on baking sheet and brown in oven for 10 to 13 minutes. Makes about 9 biscuits.

Herb-Crusted Chicken

PREP: 40 min. COOK: 30 min. SAUCE: 15 min.

1 c. sour cream
2 tsp. salt
1 tsp. Worcestershire sauce
1 tsp. black pepper
2 Tbsp. lemon juice
1/2 tsp. celery salt
1 tsp. paprika
2 c. fine bread crumbs
8 boneless, skinless chicken breasts
3/8 c. margarine, melted

1/2 c. sour cream
1 c. cream of chicken soup
2 tsp. lemon juice
1/2 c. mocha mix (nondairy creamer)

1. Mix first seven ingredients (sour cream through paprika) in a small bowl. Place bread crumbs in another small bowl or pan.

2. Dip chicken breasts in sour-cream mixture and coat in bread crumbs. Place chicken in a large pan, like a cookie sheet. Drizzle melted margarine over chicken, about two teaspoons per breast. (Alternate method: Dip chicken in sour-cream mixture and marinate overnight in the refrigerator. The next day, coat chicken in bread crumbs and continue.)

3. Bake chicken at 325 degrees for 30 minutes or until chicken is fully cooked. Bread crumbs should be golden brown.

4. Prepare cordon bleu sauce to serve with chicken: Blend all ingredients; heat on stove over medium heat until bubbling.

Navajo Tacos

PREP: 90 min. COOK: 15 min.

1 c. warm water
1 Tbsp. active dry yeast
1 Tbsp. sugar
1 tsp. salt
4 Tbsp. nonfat dry milk
2 3/4 c. bread flour
6 c. beef chili
3 c. shredded lettuce
1 1/2 c. shredded cheddar cheese
1 c. sour cream (or ranch dressing)
3 tomatoes, diced

1. Prepare the fry bread: Soften yeast in warm water. Add sugar, salt, dry milk, and bread flour and knead the mixture into soft dough. In a greased bowl, allow dough to rise until it doubles. Turn the dough out onto a floured surface; punch it down and let it relax about five minutes. Roll the dough to a thickness of 1/4 inch and cut it into six circles with a diameter of six inches each. Allow circles to rise another 15 to 20 minutes. Fry dough circles in hot oil until golden brown.

2. Serve fry bread warm, topped with generous amounts of chili, lettuce, cheese, sour cream, tomatoes, and salsa.

Quick Lasagne

2 Cups low-fat ricotta cheese
1 Cup low-fat cottage cheese
2 TBS dried parsley
1 tsp chopped garlic
4 Cups spaghetti sauce
4 oz grated, part-skim mozzarella cheese
3/4 pound uncooked lasagne noodles
1/4 Cup parmesan cheese
Preheat oven to 350 degrees. Spray a 9 x 13 pan with Pam. Mix ricotta cheese, cottage cheese, parsley and garlic. Pour 1 cup sauce in bottom of pan. Layer in this order 1/3 noodles, 1/2 cheese mixture, 1/2 mozaraella cheese, 1 Cup sauce; repeat to make second layer. Top with last 1/2 noodles, remaining sauce; sprinkle with Parmesan cheese. Cover tightly with aluminum foil and bake for one hour. Yield 12 servings.

Buttermilk Cinnamon Roll

2 TBS yeast
1 egg
1 1/2 Cups buttermilk
1/2 Cup vegetable oil
1/4 Cup sugar
1 tsp salt
1/2 tsp baking soda
4 1/2 Cups flour

Filing Ingredients
1/2 Cup butter softened
1 1/4 cups brown sugar
1 1/2 tsp cinnamon

Warm buttermilk until warm to the touch. Put yeast, salt, sugar and baking soda into a large bowl. Add egg, vegetable oil and buttermilk - mix well. Gradually add flour 1 cup at a time until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes.
On a lightly floured surface, roll dough out into a large rectangle. Spread softened butter and sprinkle cinnamon and brown sugar liberally over the rectangle. Roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place on a lightly greased 10 x 15 baking pan or baking sheet. Cover and let rise until double. Bake at 375 for 20 to 25 minutes or until golden brown.

Baked Cinnamon French Toast

12 slices cinnamon swirl bread
1/4 cup butter or margarine, softened
9 eggs
1 quart milk
2 Cups whipping cream
1 Cup sugar
4 1/2 tsp vanilla extract
warmed blackberry preserves, optional
whipped cream, optional
Line the bottom of a greased 9 x 13 baking dish with six slices of bread.
Butter remaining bread; place with butter side up. In a mixing bowl, beat eggs. Add milk, cream, sugar and vanilla; mix well. Pour over bread; let stand for 15 minutes. Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 inch. (I have done it without and it turns out fine.) Bake, uncovered at 375 degrees for 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Top with preserves and whipped cream, if desired. 6 servings. Can be served with syrup and any other kind of fruit.

Cake in a mug

1 Cake mix - any flavor
1 small instant pudding
Pick flavors that go well together. Lemon cake/lemon pudding, yellow cake/vanilla pudding, devil's food cake/chocolate pudding.
Blend cake mix and pudding mix together until well blended.
To make:
Spray mug with cooking spray. Place 1/2 cup of the dry mix into the mug. Add 1 egg white, 1 TBS each of water and oil. Blend with a fork until smooth. Cook on high in microwave for two minutes. Can top with powdered sugar or glaze with 3 TBS powdered sugar and 1 1/2 tsp dry flavoring like powdered drink mix or chocolate mix, and 1 1/2 tsp milk.

Make Ahead Potatoes

5 pounds potatoes, peeled and quartered
1 (8-oz) container sour cream
1 (8-oz) package cream cheese
1/2 Cup butter or margarine, divided
1/4 cup finely chopped onion or chives
1/4 to 1 TBS salt
1 tsp white pepper
Place potatoes in a large kettle, cover with water and bring to a boil. Reduce heat, cover and cook for 20 to 25 minutes or until potatoes are tender. Drain and place in a large bowl. Add cream cheese, sour cream and 6 TBS of the butter; beat well. Add onion, salt and pepper, stir until mixture is smooth. Spread in a buttered 9 x 13 baking dish. Melt remaining 2 TBS butter and drizzle over the top. Refrigerate or bake immediately covered at 350 degrees for 40 minutes. Uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated or frozen, let stand at room temperature for 30 minutes before baking.

Snickerdoodle Cookies

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup shortening
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 1/2 cups sugar, plus 3 tablespoons
  • 2 large eggs
  • 1 tablespoon ground cinnamon


Preheat the oven to 350 degrees F.

Sift the flour, baking soda, and salt into a bowl.

With a handheld or standing mixer, beat together the shortening and butter. Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.

Mix the 3 tablespoons sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack.

Baked French Toast Casserole with Maple Syrup

  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • Praline Topping, recipe follows
  • Maple syrup


Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

  • 1/2 pound (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Hash Brown Casserole

3 TBS oil
2 lbs frozen hash brown potatoes
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 cups cubed ham
10 eggs, beaten
Salt & pepper, to taste
1 1/2 cups Cheddar cheese, shredded

Heat oil in large skillet. Add hash browns, onion, and bell peppers. Cook until potatoes begin to brown. Apray 9" x 13" baking dish with Pam. Spread potato mixture in pan. Top with ham. Pour beaten eggs over all and season to taste with salt and pepper. Gently stir to coat all ingredients with eggs. Sprinkle with cheese. Refrigerate overnight. Bake uncovered at 375 degrees for 35 minutes. Makes 8 servings.

Lemon Curd

8 egg yolks
4 eggs
1 1/2 Cups sugar
1 Cup lemon juice
1 Stick butter, cubed
In large pan, combine egg yolks, eggs, sugar and lemon juice. Cook over medium-high heat until thickened, stirring constantly. Remove from heat, add butter and stir till melted. Chill before serving.

3-Day Coconut Cake



1The night before you make this cake, blend together the sour cream, coconut and sugar.

Separate 1 cup of mixture and place in a separate bowl; refrigerate both portions.

The next day, prepare cake mix as per instructions on the back of the box, in two 8- or 9-inch round cake pans; let cool

Using a long, serrated knife, split both layers in half horizontally, to end up with four layers.

Place one layer of cake on the plate of a cake stand or cake saver that has a top; spread all but the reserved 1 cup of coconut mixture between the layers.

Mix Cool Whip together with the reserved 1 cup coconut mixture.

Frost sides and top of cake with this mixture.

Cover the cake and place in the refrigerator.

Do NOT remove or eat for 3 days.