CHEESY CHICKEN & RICE CASSEROLE

Melissa Giles, Briant Giles, Recipe #5

Ingredients:
1 can (10 3/4oz.) Cream of Chicken
1 1/3 cups water
3/4 cup uncooked long-grain white rice
2 cups fresh or frozen vegatables
1/2 tsp. onion powder4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese

Directions:
1. Stir the soup, water, rice, vegetables and onion powder in a 12" x 8" shallow baking dish.
2. Top with chicken. Season chicken as desired. Cover.
3. Bake at 375 F. For 45 min. or until done. Top with cheese.
Makes 4 servings.

(Mexican Fiesta: In place of onion powder, use 1 tsp chili powder. Substitute Mexican cheese blend for Cheddar.
Taste of Italy: In place of onion powder, use 1 tsp Italian seasoning, Substitute 1/3 cup shredded Parmesan of Cheddar.)

Before cheese

After Cheese

BEEF NOODLE BOWL

Alan Olsen, Recipe #6

Ingredients:
1/2 lb. linguine, uncooked
3 cups broccoli florets
3 carrots, peeled, sliced
2 tsp. oil1 lb. beef sirloin steak, cut into strips
1/4 cup Asian Toasted Sesame Dressing
1 Tbsp. teriyaki sauce

Make It:
COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.
MEANWHILE, heat oil in large nonstick skillet.
Add meat; cook until browned on all sides, stirring occasionally.
Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.
DRAIN pasta mixture; place in large serving bowl.
Add meat mixture; toss to coat.Kitchens Tips Special ExtraFor added crunch, sprinkle with 1/2 cup Dry Roasted Peanuts just before serving.

Variation
Prepare as directed, using Zesty Italian Dressing, adding 1 tsp. ground ginger and increasing the teriyaki sauce to 1/4 cup.

HAWAIIAN HAYSTACKS

Lael Henderson, Recipe #4

Bring 6 cups of water to a boil and add 3 cups of rice. Simmer for 20 minutes

Cut into bite size pieces and cook 2 lbs. of Chicken in a tablespoon of butter
Add:
4 cans Cream of Chicken soup1 can (16 oz.) Chicken broth
Stir in soup and broth to make gravy (simmer 5-10 minutes)

Spoon gravy sauce over rice and serve with assorted choices for toppings:
Grated Cheese
Raisins or Craisins
Chow Mein noodles
Sliced Olives
Pineapple
Slivered Almonds
Diced tomatoes
Coconut
Sliced Green Onions
Green Peppers

(Serves 12-14)

CHEX MUDDY BUDDIES

Julie Baldwin, Devin Baldwin, Recipe #7

Ingredients:
1 cup semisweet chocolate chips or butterscotch chips
½ cup peanut butte
r¼ cup butter or margarine
1 teaspoon vanilla
9 cups Chex cereal (any variety)
1 ½ cups powdered sugar

Directions:
1. 1 1-quart microwavable bowl, microwave chocolate chips or butterscotch chips, peanut butter and butter uncovered on high for 1 minute. 2. Stir
3. Microwave 30 seconds longer or until miter can be stirred smooth.
4. Stir in vanilla.
5. In large bowl, place cereal. Pour mixture over cereal, stirring until evenly coated.
6. Pour into 2-gallon food-storage plastic bag.

MARIE'S CHICKEN ENCHILADAS

Julie Baldwin, Devin Baldwin, Recipe #6

Ingredients:
2 cans cream of chicken soup
1 pint sour cream
1 can chilies
1 pound cheddar cheese grated
1 pound chickentortillas

Directions:
1. Cook and shred chicken.
2. In a bowl combine cream of chicken soup, sour cream, and chilies.
3. Spread enough of the mixture to cover the bottom and sides of 9x13 dish.
4. Spread soup mixture, chicken, and cheese on tortilla. Roll up and place in dish.
5. Repeat until dish is full. (About 10 – 12 tortillas)
6. Spread remaining soup mixture and any leftover chicken on top of tortillas.
7. Sprinkle tortillas with cheese.
8. Cook for 30 minutes at 375.

Recipe from Marie's roommate at SUU.

BELGAIN WAFFLES

Chantelle Baldwin, Chris Baldwin, Recipe #4

Ingredients:
3/4 c. shortening
4 1/2 c. flour
3/4 c. butter
6 tsp. baking powder
9 eggs
1 1/2 tsp. soda
2 1/4 c. buttermilk
3/4 tsp. salt
2 1/4 c. sour cream
3 T. sugar

Melt shortening and butter together. Set aside.
Sift together dry ingredients.
Separate eggs. Set aside whites. Put egg yolks in a large bowl and beat well.
Mix in buttermilk and sour cream. In yolk bowl alternately add dry ingredients and melted ingredients. Beat egg whites until stiff but not dry; fold into batter.

Cook in Waffle Iron until lightly browned.

BAKED POTATOES

Julie Baldwin, Devin Baldwin, Recipe #5

Ingredients:
4 medium potatoes

Directions:
1. Scrub potatoes and cut off any bad spots.
2. Poke with a fork and make an "x" on the top and bottom.
3. Cook in microwave for 15 minutes on high.
4. Wrap in foil.
5. Bake in oven for 1 hour at 350 degrees.

Here a really normal recipe but baked potatoes are a classic in my book.

Recipe from Lael Henderson

7 LAYER DIP

Melissa Giles, Briant Giles, Recipe #4

In square pan, layer in this order:
Refried beans
Sour Cream
Shredded CheesE
OlivesAvocados (can dice them thin and mix them in with the sour cream if you want)
Salsa
Diced Tomatoes
(and a little more Shredded Cheese for the top)
Cool.

Dip using toritlla chips.
This is my favorite dip ever!!!

BARBECUE CHICKEN

Melissa Giles, Briant Giles, Recipe #3

Ingredients:
Boneless, skinless chicken breasts
1 1/2 cups ketchup
3 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 Tbsp cider vinegar
1 tsp ground red hot pepper flakes
1/2 tsp garlic powder

Mix all ingredients for the sauce in crock pot.
Add the chicken and coat well with sauce.
Cook on high for 3 to 4 hours or until chicken is fully cooked.
Remove chicken, shred or cut it up, place it back in crock pot, and mix until the pieces are coated.
You can keep the crock pot on low to keep the chicken warm for serving on hard rolls.

DEVILED EGGS

Lael Henderson, Recipe #3

Peel and cut into halves...6 hard boiled eggs
Slip out yolks. Mash with a fork.

Mix in...
½ teaspoon salt
1/4 teaspoon pepper
½ teaspoon dry mustard
About 3 Tablespoons of mayonnaise--enough to moisten
Refill whites with egg yolk mixture, heaping it up slightly. Sprinkle with paprika.

Use with salads, cold meat platters, etc.
To carry to picnics fold two halves together in twisted wax paper.

ZUCCHINI BREAD

Chantelle Baldwin, Chris Baldwin, Recipe #3

Ingredients:
1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder18
1/4 tsp ground nutmeg
1 egg, beaten
1cup sugar
1cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1/2 cup chopped walnuts or pecans (optional)

Oven temp @ 350 F
Grease bottom and 1/2 inch up the side of a 8x4x2 bread pan, set aside.

Mix wet and dry ingredients separately, pour wet into the well made in the dry ingredients, mix until moist.
Mixture should be lumpy.
Spoon batter into the greased bread pan
Bake for 50 to 55 min or until toothpick comes out clean.
Let it cool in the pan for 10 min. then remove and cool completely.

Ps. or try Apple bread, but use 1 1/2 cups shredded apples in the place of 1 cup zucchini.

CINNAMON BREAD

Julie Baldwin, Devin Baldwin, Recipe #4

Ingredients:
1 cup milk scalded
1/3 cup butter melted
1 teaspoon salt
1/2 cup sugar
1/2 cup warm water
2 eggs well beaten
2 tablespoons yeast
4-5 cups flour
cinnamon and sugar

Directions:
1. Mix mild, butter, salt, sugar, water and eggs.
2. Add yeast with 4-5 cups flour
3. Knead in a mixer for 10 minutes.
4. Roll out.
5. Sprinkle with cinnamon and sugar.
6. Roll up and put in bread pan and let it rise until it is double in size.
7. Bake at 350 for 30 minutes.

Recipe from the Demke Family

CHOCOLATE BROWNIES

Lael Henderson, Recipe #2

Ingredients:
1 cup margarine (2 sticks)
2 cups sugar
½ cup cocoa
Mix together, then add
4 eggs (beat in one at a time)

Mix and add 2 Teaspoons vanilla
1 ½ cups flour

Pour into greased 9 x 13 pan
Bake at 350 degrees for 30 minutes on bottom rack
Frost with chocolate frosting when cool

Recipe from LuAnn Ebert Richardson

WHITE BREAD

Chantelle Baldwin, Chris Baldwin, Recipe #2

Ingredients:
2 1/2 cups warm water (not too hot or it will kill the yeast)
3 TBSP sugar
2 1/2 TBSP yeast
3 tsp salt
6 TBSP crisco shortening (butter will not work the same)
6 cups all purpose flour

Mix dough thoroughly, set in large bowl in a warm area, without draft. If desired, suspend over hot water in sink or in larger bowl, this will allow dough to raise faster. Wait until dough doubles in size, then punch it down, Knead, and shape into buns, cinnamon buns, or bread loafs. Let dough raise again,

OVEN SETTING 375 F
For loafs: 25-30 minutes
For buns: 20-25 minutes

HOTDISH

Kathy Baldwin, Vic Baldwin, Recipe #5

Ingredients:
1 lb. hamburger – browned
Add 1/3 cup onions to the hamburger when hamburger is partially browned (the onions don't take as long to brown as the hamburger).

In a 3-quart saucepan boil water – 1 to 1 ½ quarts
Add 1 to 1 ½ cups elbow macaroni when it starts to boil
Boil until tender (macaroni doubles when cooked completely)

In a smaller saucepan make the sauce:
1 can of tomato sauce
1 can stewed tomatoes (can be diced with green peppers or whole – if whole you will need to dice them)
!/2 to 1 cup catsup (as per your own taste)
½ to 1 cup salsa (as per your own taste)
1 to 2 TBS. dry spaghetti seasoning (can be in foil packet or bottle)
Rinse out catsup bottles, salsa bottles, etc. – go easy on how much water you add.
Bring to boil and then simmer until noodles are done.

When all the above are done, pour them together and add 2 cups corn (can be frozen or from a can – but drain the water off first). It is ready to eat. About 8-10 servings.

Vic's mother used to make this – she used more catsup and less salsa than I do. No one bothered to get her recipe so we don't know for sure exactly what she put in it (we wish we had). I used to double this when all the kids were home – it lasted 2 meals.

A modified recipe from Bonnie Baldwin- Vic's mother

3 STEP CHEESECAKE

Kathy Baldwin,Vic Baldwin, Recipe #4

(on the side of the Philadelphia cream cheese box)
Prep: 10 min. plus refrigerating Bake:40 min.


Ingredients:

1 lb. Philadelphia Cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla.
2 eggs
1 graham craker pie crust

preheat oven to 325 degrees F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well-blended.
Add eggs; mix just until blended.
Pour into crust.

Bake 40 min or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
Makes 8 servings.

Graham cracker crust:
16 graham crackers (each cracker has 4 sections - 2 sections count as 1 graham cracker)
1tsp cinnamon
1 TB flour
1/3 cup melted butter

ELDER MORRIS COOKIES: What's in the middle

Cindy Baldwin, Mahon Baldwin, Recipe #2

Ingredients:
3/4 cup softened butter
1/4 cup shortening
1 cup packed brown sugar
1/2 cup sugar1
1/2 teaspoon salt
2 eggs
1 tablespoon vanilla
2 1/2 -3 1/2 cups flour
1 12 oz package chocolate chips
6 ounces cream cheese

Directions:
Preheat oven to 375º.
Mix butter and shortening for a short time then add brown sugar, sugar, baking soda, and salt.
Beat until the mixture is well mixed.
Beat in eggs and vanilla.
Mix in flour a half a cup at a time until.
Add and mix in chocolate chips.At this point, you'll take a rounded spoonful of the dough and flatten it out in your hands. Add a small amount of the cream cheese to the center about the size of a marble, maybe a little larger. Enclose the cream cheese and place on cookie sheet about 2 inches apart.
Bake in preheated oven for 8 - 11 minutes.

Preparation time: 40 min
Bake time: 8 - 11 min per batch
Oven: 375ºF
Makes about 3 dozen

Just remember kids, cookies are a sometimes food.
Source: A missionary companion of Mahon's

SUNDAY EGGS

Melissa Giles, Briant Giles, Recipe #2

10 eggs ( I like to beat them before I add anything else)
1/4 cup butter
1 cup cottage cheese
2 cups shredded cheese
2 (4oz) cans diced green chilies
1/2 cup flour
1 tsp. baking powder

I like to add 1/8 -1/4 cup onions
I like to add 1/2 tsp salt as well

Heat oven to 400F.
Combine all ingredients and pour into well-greased quiche pan.

Bake 10 minutes.
Reduce heat to 350F. Bake 20 minutes longer.

Cut into wedges and serve.
(This works really well in the Pampered Chef Stoneware round pan.)

TACO BAKE

Alan Olsen, Recipe #5

Ingredients:
1 pkg. (14 oz.) Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
3/4 cup Sour Cream
1-1/2 cups Shredded Cheddar Cheese, divided
1 cup Thick 'N Chunky Salsa

Make It:
HEAT oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package.
STIR sour cream into prepared Dinner; spoon 1/2 into 8-inch square baking dish. Top with layers of meat mixture, 1 cup cheese and remaining Dinner mixture; cover with foil.
BAKE 15 min.; top with salsa and remaining cheese. Bake, uncovered, 5 min. or until cheese is melted.

THE BEST SNICKERDOODLE COOKIES

Melissa Giles, Briant Giles, Recipe #1

Preheat oven to 350 F
Mix ingredients:
1 White Cake Mix
2 Eggs
2/3 Cup Shortening

Roll Dough into small balls and then in Cinnamon and Sugar mixture.

Bake for 8-9 minutes

EGGLESS EGGNOG

Chantelle Baldwin, Chris Baldwin, Recipe #1

Ingredients:
8 Cups of Milk
1 Small Package of instant French Vanilla Pudding
1/2 Cup Sugar
1 1/2 tsp of imitation Rum Flavoring
1/2 tsp Salt
1/2 tsp Nutmeg

Instructions:
Mix 2 of the cups of milk with pudding, set aside and let thicken, for approx. 5 minutes.
Mix all other ingredients, then add pudding.
Mix well, and refrigerate or just serve cold.

Makes 1/2 a gallon

BAKED POTATO SOUP

Cindy Baldwin, Mahon Baldwin, Recipe #1
The Best Potato Soup Ever

Ingredients:
1/4 c. instant mashed potatoes
2 c. chicken broth (I use 2 c. water & 2 bouillon cubes)
1/2 c. butter
1/2 c. flour
3 c. milk
3 lg. baked potatoes, diced
1/4 t. garlic pwdr.
1/4 t. pepper
1/4 t. sugar
1/2 t. salt (at least)

Combine mashed potatoes & broth.
Melt butter in pan, mix in flour and cook till bubbly. Slowly whisk in milk.
Add spices, then add to broth mixture.
Top with cheese, chives, or crumbled bacon. Great with bread sticks.

Cook and Prep Time: 30 - 45 min
Recipe from Ray Family

CREAM OF BROCCOLI SOUP

Vic Baldwin, Kathy Baldwin, Recipe #3

Put in heavy kettle 1 ½ pounds chopped broccoli

1 small onion, chopped, enough water to cover, and salt.

Cover and simmer until very well done (20 minutes or so).



Add 1 can milk, 3 cups chicken broth, and 2 cups regular milk.

Thicken with flour and water mixture ( ¾ cup flour and enough water to make it the right consistency).

Cook until thickened some.



Add ¾ pound Velveeta or American Cheese slices.

Add 1 cube butter, pepper and 1 tsp. MSG.

Continue cooking until cheese is melted.


Note: I usually add more cheese for a cheesier taste and I leave out the MSG. Makes about 1 gallon.

BREAD (HALF WHEAT, HALF WHITE)

Vic Baldwin, Kathy Baldwin, Recipe #2

Ingredients:

5 cups wheat flour (freshly ground)
5 1/2 cups hot water

3/4 cup brown sugar
1/2 cup shortening 1/4 tsp salt
1/2 cup lukewarm water

2 TBS yeast
5 cups white flour (may need a little more for right consistency)


Put 5 1/2 cups hot water (hottest tap water) into mixer.

Add wheat flour, shortening, sugar, & salt.

Mix on high speed for 5 minutes (wheat flour needs to be mixed longer so it sticks together [glutten]).

Meanwhile, add the yeast to the 1/2 cup lukewarm water and let it work while mixing wheat flour mixture.


Add white flour and yeast to wheat flour mixture (to right consistency— a bit on the sticky side). Pour onto oiled countertop.

Divide & shape into loaves. Put in greased bread pans. Let rise once.

Bake 350° for 30 minutes, grease the top and let bake 15 more minutes. (4 loaves)

LUNCHEON ROLLS

Vic Baldwin, Kathy Baldwin, Recipe #1

Ingredients:
2 TBS. yeast
½ cup melted shortening
1 pint lukewarm milk
4 eggs well beaten
2 tsp salt
about 8 cups flour (add more as needed)
2/3 cup sugar

Pour ¼ cup lukewarm milk onto yeast, add 1 TBS. sugar, stir and let stand about 5 minutes.
Dissolve salt and rest of sugar in remaining milk.
Add yeast to milk and blend liquid mixture with 4 cups flour. Beat smooth.
Next add eggs and shortening. Mix well and beat 3 minutes.
Add remaining flour and make into a smooth dough.

Let rise until doubled. Fold down and let rise again until doubled.
Shape into rolls.
Let rise in greased pans (9 x 13 – takes 2 pans) until doubled.

Bake quickly 10 to 12 minutes in a 425 ˚ oven.
Original recipe from Guila Olsen

Of course, I have changed the recipe. I make it out of half whole wheat flour and half white flour. One of the secrets to making good whole wheat bread is to beat it a long time to get the glutton worked up on in (sticky). So I put everything (including the wheat four) except white flour, yeast and eggs together and beat it for 5 minutes. Then I add the white flour, yeast and eggs.