Terri Larsens Chocolate Chip Cookie Recipe

1 1/2 Sticks butter
1/3 Cup sugar
3/4 Cup brown sugar
1 egg
1 tsp vanilla
Whip the above ingredients. Add:
1 2/3 Cup flour
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp soda
Then add 1 Cup chocolate chips
1 Cup white chocolate chips
nuts
Bake at 375 for 9-10 minutes.

Butcher Brisket

1 Package dry onion soup mix
1 12 oz can of Dr. Pepper
1 jar homade chili sauce

Preheat oven to 500 degrees. Put brisket in pan and sear for 10 minutes on each side. Take out of the oven and pour over the above three ingredients after they have been mixed together. Lower temperature to 300 and place covered brisket with mixture in oven for 5-6 hours. Cool then refrigerate. Slice when cold and then reheat and serve.

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.