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.