Fruit Dip

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

Four Corners Chicken and Pasta

SERVES FOUR.
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
SOUTHWESTERN PASTA SAUCE
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

MAKES ONE 9-BY-13 PAN OF 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.)

MINT ICING
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

SERVES EIGHT.
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

CORDON BLEU SAUCE
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

MAKES SIX 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
salsa

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.