Caramel Chex

1 c brown sugar
½ c butter
¼ c Karo Syrup
½ tsp salt
½ tsp baking soda
10 c Rice Chex

Place Chex in a microwave safe bowl (spray with non-stick cooking spray) Combine first 4 ingredients. Bring to a boil and cook for 2 minutes. Remove from stove and stir in baking soda. Pour caramel mixture over and stir until coated. Microwave 1 minute stir – repeat – about 2 ½ minutes makes it crunchy but sticky 3 makes it more crisp. Pour onto cookie sheet to cool.

This is a great snack and always a hit at parties. *This recipe is a compilation of a couple of different recipes I have found for this.

Easter/Resurrection Rolls

1 package Crescent rolls
Melted butter
1 package large Marshmallows
Cinnamon
Sugar

Preheat oven to 350 degrees

Give each child a triangle of crescent rolls. The crescent roll represents the cloth that Jesus was wrapped in.

Give each child a marshmallow. This represents Jesus.

Have the child dip the marshmallow in melted butter. This represents the oil of embalming.

Then dip the buttered marshmallow in the cinnamon and sugar. This represents the spices used to anoint the body.

Then wrap up the coated marshmallow lightly in the crescent roll (not like the typical crescent roll up)…but bring the sides up and seal the marshmallow inside) This represents the wrapping of Jesus’ body after death.

Place in a 350 degree oven for 10 to 12 minutes. The oven represents the tomb – pretend like it was three days.

When the rolls have cooled slightly, the children can open their rolls (cloth) and discover that Jesus is no longer there, HE IS RISEN! The marshmallow melts and the crescent roll is puffed up but empty.

Pecan Pie

This is the Pecan Pie recipe that my dad used on his mission. Apparently my Grandma Claridge mailed it to him. I am typing it as it was written, at the bottom of the recipe is the missing butter and a simpler way to bake the pie.

3 eggs, slightly beaten
1 cup sugar
1 cup Karo syrup, dark (blue bottle)
1/2 tsp salt
1 tsp or more vanilla
3/4 c pecans coarley broken

Mix all together adding pecans last, pour into 9 inch pie crust bake at 450 degrees for ten minutes, then 350 degrees until a silver knife inserted in the middle of pie comes out clean.

To make right use 1/3 cup melted butter - Bake at 350 degrees for 50 minutes or until knife inserted halfway between outside and center of filling comes out clean. Cool before serving.

Chocolate Chipper Cake

2 ½ cups unsifted flour
1 ½ cups sugar
¼ cup water
2 squares of chocolate or the equivalent of cocoa
3 eggs
1 tsp soda
1 tsp salt
1 tsp vanilla
1 cup semisweet chocolate chips
½ cup pecans

Preheat oven to 350 degrees. Mix all ingredients but the chocolate chips and nuts well. Put batter in a 13x9 pan greased on the bottom only. Sprinkle the chocolate chips and nuts over the batter. Bake for 40 to 45 minutes. (You may want to use less chocolate in the batter).

Frittata Loretta

Prep time: 30-45 minutes

Base
2 Tbsp. margarine or butter flavor Crisco
6 eggs
½ tsp salt
Dash pepper
½ cup grated swiss cheese

Filling
½ cup diced ham or bacon
1 cup sliced mushrooms
2 Tbsp chopped parsley
2 Tbsp chopped green onion
2 Tbsp chopped red or green peppers

Preheat the broiler. Beat the eggs with salt and pepper. Stir in grated cheese and filling ingredients. In a heavy, ovenproof 10 inch skillet, melt butter flavor Crisco or margarine of medium heat. Add the egg mixture and lower the heat. Cook undisturbed until the bottom is golden brown, when edge is lifted. Put the skillet 6 inches under the source of heat in the broiler for 30 seconds or until golden brown. Cut into wedges. Makes 4 servings.

Colossal Cookie

Makes 1 (12-inch cookie)

1 ½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
½ cup butter or margarine, softened
¾ cup packed light or dark brown sugar
3 Tablespoons granulated sugar
1 large egg
1 ½ teaspoons vanilla extract
1 to 1 ¼ cups semisweet chocolate chips (6 ounces equals about 1 cup)

In a small bowl, mix flour, baking soda and salt; set aside.

In a large mixer bowl at medium speed, beat butter or margarine, brown sugar and sugar until creamy. Beat in egg and vanilla. At low speed, gradually beat in flour mixture until well blended. Stir in 1 cup chocolate chips. Place dough in refrigerator for 1 ½ hours or in freezer for 45 minutes or until well chilled, but not hard (chilling makes the dough less sticky and helps prevent excessive spreading during baking).

Grease a 12 –inch round foil baking pan. Place dough in center of pan. Press evenly to witing 1 ½ inches of edge of pan. If desired, sprinkle additional ¼ cup chocolate chips on top. Pressing down lightly. For easier handling, place foil pan on baking sheet. (You can also spread into 12 inch round on baking sheet if you don’t have a foil pan.)

Bake in center of a preheated 325 degree oven for 25 to 20 minutes or until edges are firm and no indentation remains in center of cookie when lightly touched. For a softer cookie, bake the minimum time. Place foil baking pan on a wire rack and cool cookie completely.

When cool, remove cookie from pan and wrap tightly in plastic wrap. Overwrap with foil to retain freshness. Store in a cool place.

Lasagna

My sister Marie had a friend that went to Italy on his mission, and he taught her how to make this Lasagna. It's kind of time consuming preparation, but it sure tastes great!

2 celery sticks and 2 carrot sticks – sauté in 1 cube of butter. Pour in a 15 oz can of tomato sauce. Let simmer 5 to 10 minutes.

Brown 1 pound hamburger or use ½ sausage if desired. Start boiling water for 1 small box of lasagna noodles so they will be ready.

Cheese sauce: Melt 1 cube butter in sauce pan, add flour until it looks like paste, add milk until runny and then add grated cheese (1/4 pound). Add: onion salt, garlic salt, all spice, thyme, cumin, oregano. One dash thyme and oregano, add other spices to taste.

Oil the bottom of a 9x13 pan. Layer in pay, noodles, vegetables, meat, ricotta or cottage cheese, cheese sauce, repeat until pan is full. Bake at 350 degrees for 30 minutes. For a best flavor prepare the night before and refrigerate.

Newlywed Stroganoff

Shared by Donna Rufener
This is a Millett family favorite - so easy to prepare, but there are rarely leftovers.

Brown 1 pound ground beef and ½ cup diced onion – cook until tender.

Stir in:
1 can cream of mushroom soup
½ tsp paprika
½ tsp salt and pepper

Simmer 5 minutes, stirring occasionally. Add one 8 oz package cream cheese. Stir until melted.

Serve over noodles, rice or toast.

Homemade Enchilada Sauce

2 Tbs. shortening
3 Tbs. flour
2 cans tomato sauce
2 cans water
1/2 tsp. vinegar
1/2 tsp. sugar
1 tsp. garlic
1-2 Tbs. chili powder (to taste)

In a pan mix shortening and flour and cook for a few minutes.
Add tomato sauce and water and mix and cook until thickened.
Add other ingredients.
Simmer. The longer the better.

Whole Wheat Blender Pancakes

Shared by Diana Ferrin

Put in Blender and blend for 4 minutes:
1 c. milk
1 c. whole wheat

Add the rest of the ingredients and blend for 2 minutes:
1 tsp. baking powder 2 tbsp. honey
1 tsp. cinnamon 1/3 c. unsweetened applesauce
1 tsp. salt 2 eggs
1 tsp. baking soda

Cook on hot griddle.

Peanut Butter Cookies

(melt in your mouth) by Bridget Nelson
From the 2001 Desert Wells Ward Cookbook, Good Things to Eat From.

Combine in a large bowl and beat on medium speed until blended:
3/4 cup peanut butter
1/2/ cup shortening
1 1/2 cups light brown sugar, firmly packed
3 Tbsp. milk
1 Tbsp. vanilla
Then add 1 egg.
Beat until blended. Next combine:
1 3/4 cups flour
3/4 tsp. salt
3/4 tsp. baking soda
Add to mixture just until blended.

Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet.
Flatten slightly in crisscross pattern with fork.
Bake at 375 for 7-8 minutes or until set and just beginning to brown.
Cool for 2 minutes on baking sheet. Yield 4-5 dozen

Peach Crisp

or use apples)

2/3 cup old fashioned oats

1/3 cup all-purpose baking mix

1/2 tsp cinnamon

1/2 cup sugar

1/2 cup packed brown sugar

4 cup sliced peaches

Lightly grease inside of Crock-Pot or spray with non-stick cooking spray. Mix dry ingredients together in a large bowl. Stir in peaches until well blended. Pour into Crock-Pot. Cover; cook on LOW 4 to 6 hours. This can also be cooked in the oven at 350 for 30 minutes.

Crock Pot Chili

1 pound ground beef
1 can dark or light kidney beans
1 can pinto beans
1 can black beans
2 cans stewed tomatoes
2-3 tbsp chili powder
1 tsp cumin
1/2 tsp crushed red pepper
salt and pepper

Brown ground beef and place in crock-pot. Drain one can of juice into a bowl and mix with 1 tbsp flour, pour into crock-pot, add remaining beans and spices. Stir well and cook on low for 6-8+ hours.
TIP - Brown your hamburger the night before for a quick morning recipe. Or mix all ingredients together in a bowl the night before and add to crock-pot in the morning!
TIP - If you prefer a more spicy chili add Mexican style stewed tomatoes and more crushed red peppers!

Taco Soup

1 lb ground beef browned and drained
1 can black beans, drained
1 can kidney beans, drained
1 can pinto beans, drained
2-3 cans stewed tomatoes w/green peppers
1 small can diced green chilies (optional)
1 packet taco seasoning (or 2-3 Tbs.)
1/2 Tbs. dried onions
1 can whole kernel corn with liquid

Combine all ingredients into the crock-pot and cook on low for 6-8 hours. Serve with sour cream and chips.

Mock Noodle Casserole

This is one of those recipes that you kind of look at and go hmmm, but it's not bad in a pinch, and I suppose it's just a bit healthier with the vegetables.

1 pkg. Ramen Noodles and spice packet
1 1/2 cups cooked peas (or other veggies)
a big glob of Mayonnaise
Other Spices

Cook Ramen Noodles according to directions and drain but don't add the spice packet yet. Immediately place noodles in a bowl and mix in spice packet, veggies, mayonnaise and any other seasoning to taste. Try parsley flakes, chives, basil, etc. - plus add a dash of nutmeg. Do not disclose recipe until they have tried it.

Chicken and Rice

2 cans Cream of Mushroom Soup
(or substitute one of the 2 cans with either Cream of Chicken or Cream of Celery)
2 soup cans of milk
1 1/2 cups uncooked Rice
1 envelope dry onion soup mix
4 chicken breasts

Stir soups, milk, rice and onion soup mix together. Pour most of the mixture into a 9x13 pan. Arrange chicken breasts on top of rice mixture. Pour the remaining mixture on top of chicken. Cover and bake at 325 for 2 hours.

Creamed Tacos

1 lb. ground beef
1 med. chopped onion
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can diced Green Chiles

1 can Evaporated Milk
2 cups cheddar cheese
1 doz. corn tortillas

Brown ground beef with onions and drain. Mix ground beef and onions with soups, chilies, and evaporated milk. Soften tortillas in hot oil. Layer beef mixture and tortillas in 9x13 pain and top with cheese. Bake at 350 for 30-35 minutes.

Peanut Butter Fingers

(Tastes like Reeces Peanut Butter Cups)
1 cup flour
1 cup rolled oats
1/2 cup sugar
1/2 cup packed brown sugar
1/2 tsp. soda
1/4 tsp. salt
1/2 cup butter softened
1/3 cup peanut butter )
1/2 tsp. vanilla
1 egg
1 cup (6 oz.) chocolate chips
Heat oven to 350. Grease 13x9 pan. In a large bowl, combine all ingredients (except chocolate chips) at low speed until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake at 350 for 15-20 minutes or until golden brown. Sprinkle immediately with chocolate chips. Let stand 5 minutes; spread evenly.
In a small bowl for the glaze combine:
1/3 cup powdered sugar
2 Tbs. peanut butter
3-5 tsp. milk
Drizzle over chocolate frosting. Cool completely; cut into 36 bars.

Pumpkin Dump Cake

1 29-ounce can pure pumpkin
1 12-ounce can evaporated milk
3 eggs
1 cups sugar
1 teaspoon salt
3 teaspoons cinnamon
1 box yellow cake mix
1 cup chopped pecans
3/4 cup melted margarine
Preheat oven to 350 degrees. Mix first six ingredients until well blended, an pour batter into a 9 by 13 inch greased pan. Sprinkle cake mix on top, and then cover with pecans. Pour melted margarine over top. Bake 50 minutes

Tips from our test kitchen:
Top with whipped cream

Artichoke Dip

1 -15 oz can quartered artichoke hearts, drained
1 -3 ounce can diced mild green chiles or diced jalapenos
1 cup grated parmesan cheese
1 cup mayonnaise
3 to 4 chopped green onions
1 8 oz package cream cheese, softened

Preheat oven to 350 degrees. Combine artichokes, chiles, Parmesan cheese, mayonnaise and green onions. Stir in dream cheese, mix well. Spoon into 9 inch square baking dish. Bake about 45 minutes or until golden brown. Serve with slices of French bread or toast. Serves 8.