No Bake Peanut Butter Oatmeal Bars (from Cynthia Yerkes)

No Bake- Peanut Butter Oatmeal Bars

Ingredients:
1 cup butter
1.2 cup brown sugar
3 cups oatmeal
1 tsp. vanilla
3/4 cup peanut butter
1 cup chocolate chips

Instructions:
Melt the butter. Stir in the vanilla and brown sugar until melted. Add the oatmeal and stir until it's completely coated!

Press 1/2 of the oatmeal mixture into greased 8 x 8 pan.

Melt the chocolate chips and peanut butter in the microwave. Stir until combined. Spread 3/4 of the mixture on top of the oatmeal layer. Then put the rest of the oatmeal on the chocolate layer. Press it until even. Top off the bars with the rest of the chocolate. Put in the fridge until it hardens.

Pork Carne Adovada Tacos (from Jennifer Clark)

Pork Carne Adovada Tacos

This recipe is from my FAVORITE Mexican restaurant here in SLC. They are so good that they were featured on Diners, Drive Ins and Dives! 

Ingredients:

2 tablespoons ground cumin 

2 tablespoons chili powder, California 

2 tablespoons chili powder, New Mexican 

1 tablespoon cayenne pepper 

1 tablespoon salt, kosher, plus more to taste 

1 teaspoon black pepper, freshly ground 

1 teaspoon garlic powder 

3 lbs pork butt, trimmed and sliced 1/4 inch thick 

2 cups oil, vegetable 

5 whole cloves 

2 bay leaves 

20 (6 inch) tortillas white corn heated 

Diced onion, for serving 

Cilantro leaf, chopped coarsely 

Lime wedge, for serving 

Directions: 

Mix cumin, chile powder, cayenne, 1 T salt, pepper, and garllic powder in a 9 by 13inch baking dish. Toss the meat with the spice mixture to coat competely. Stir in the oil, cloves, and bay leaves. Cover with foil and refrigerate for at least 6 hours or overnight. Remove the meat from the refrigerator and let sit at room temperature for 30 minutes. Preheat the oven to 350 degrees. Bake the meat, covered, for 1 hour or until it is tender. Allow the meat to cool slighty, then remove it from the liquid with a slotted spoon and chop into bite-size pieces. Spoon off some of the oil floating on top of the cooking liquid, and reserve. Heat a griddle or skillet over medium-heat. Spoon a bit of the reserved oil onto the griddle, add some of the meat(mix up the leaner and fattier pieces so everyone gets some of both), season with salt, and cook, tossing, until hot and starting to crisp. To serve, overlap 2 tortillas on each plate, top with 1/2 cup meat, some onions, and a sprinkle of chopped cilatro. Squeeze lime juice over all.

Brown Butter Banana Bars (from Niki Slatter)

Brown Butter Banana Bars

Bar Ingredients:
1 1/2 cup sugar
1 cup sour cream
1/2 cup butter, softenend
2 eggs
1 2/4 cup mashed bananas
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking soda
3/4 teaspoons salt
1/2 cup walnuts, chopped (optional)

Frosting Ingredients:
1/4 cup butter
4 cups powdered sugar
3 Tablespoons milk
1 1/2 teaspoon vanilla


1. Preheat oven to 350*. Grease and floud a 15x10 inch jelly roll pan.

2. Beat white sugar, sour cream, 1/2 cup softened butter and eggs in a bowl with an electril mixer until creamy. Beat in bananas and 2 teaspoons vanilla. Add flour, baking soda, and salt. Mix for 1 minute. Stir walnuts into batter. Spread in pan.

3. Bake about 27 minutes. Cool.

4. Melt 1/2 cup butter in a large saucepan over medium heat until bubbling and golden brown for 3-5 minutes. Remove from heat.

5. Whisk powdered sugar, milk, and vanilla extract into melted butter until smooth frosting consistency is reached. Spread over cooled bars.

Easy Slush Base (from Angie Worthen)

Easy Slush Base Recipe


Dissolve 4 cups sugar in 8 cups boiling water.
Add 1 can frozen lemonade and 1 Tablespoon lemon juice. Freeze in 9X13 pan.
To serve- break up frozen base into punch bowl and add 7up to desired slush consistency.
If you don’t want to make an entire punch bowl at once you can make individual servings and use as needed.

Ranch Chicken (from Cindy Chipman)

Ranch Chicken

Ingredients
Chicken breast 
Shredded Parmesan cheese
Corn flakes
Butter
Packet of dry ranch dressing mix

1. Cut raw chicken into pieces 
2. Melt 1 tablespoon of butter 
3.  In main bowl, pour 1 cup corn flakes and crush them into small pieces.  
4.  Mix in ranch mix and 3/4 cup cheese.
5.  Dip chicken in butter then in the mixture.
6. Put chicken in greased pan and bake at 350 until chicken is cooked 

Honey Glazed Chicken (from Laura Dewsnup)

Honey Glazed Chicken- melskitchencafe.com 

INGREDIENTS

•  2 pounds of diced, uncooked chicken breast
•  1/3 cup flour
•  1/2 teaspoon garlic powder
•  Salt and pepper to taste
•  4 tablespoons butter
•  1/4 cup honey
•  3 tablespoons lemon juice
•  2 tablespoons soy sauce
•  1/2 teaspoon ground ginger

INSTRUCTIONS

1. Heat oven to 350. In a shallow dish combine the flour and seasonings. Dip each piece of chicken in flour mixture and coat evenly.
2. Melt 2 tablespoons butter in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
3. Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce and ginger.
4. After chicken has baked the 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
5. Serve over rice. I usually double the sauce ingredients to make more to serve over the rice.

Taco Casserole (from Ronda Bateman)

Taco Casserole
Brown 1 lb. ground beef and finely chopped onion until cooked; drained
Add two 8 oz. cans tomato sauce; 1 -2 T chilie powder; let simmer a few minutes
Line a dripper pan (9 x 11) with crushed tortilla chips, cover with meat mixture top with 
rest of crushed tortilla chips.
Mix 1 can of cream of chicken or mushroom soup with 3/4 c milk; pour over meat mixture
and then add 2 c. grated cheese

Bake at 350 for 30 minutes