Elegant Chicken (from Debbie Evans)

Elegant Chicken

4-5 Chicken Breasts

1 pkg Italian Seasoning packet or 1 small bottle of Italian dressing

1 can cream of mushroom soup

1 pkg. cream cheese

Sour Cream – about 1 cup

Cook chicken with Italian seasoning in Crock Pot. After cooked, drain out yucky stuff and leave any liquid left. Mix soup and cream cheese together then mix in with chicken. Cook until heated through.

Serve over rice, noodles or mashed potatoes.

Poppy Seed Chicken (from Lisa Turner)

Poppy Seed Chicken
(serves 8-10)

4 Chicken Breasts(boiled) shred to go further if you want
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 T Lemon Pepper
1 16oz container sour cream
1 Roll of crushed Ritz Crackers
1/2 cube of butter
1 T poppy seeds

Lay boiled chicken on the bottom of 9x13 baking dish.  Place mixture of soup, sour cream and lemon pepper on top of chicken.  Top with mixture of Ritz cracker, melted butter and poppy seeds. Bake uncovered at 350 degrees for 25 minutes.  *Use as a topping with rice or noodles.

BLT Salad (from Brooke Romney)

BLT Salad

SALAD

3-4 heads of romaine lettuce, chopped (I used 4, large hearts of Romaine)
1-1 1/2 pounds of bacon, cooked and crumbled (I’ve used regular bacon and the microwave variety, both are fine. I used 1 lb. in my salad.)
2-3 cups of halved, grape or cherry tomatoes ( I used 3 cups. I love tomatoes.)
1 bunch of green onions, thinly sliced
8 oz. Swiss cheese, cubed or grated (I like mine grated, but do not buy pre-shredded, so much better when you grate your own.)

Toss all ingredients together.

DRESSING (don’t let the mayo scare you. I don’t usually like mayo based dressing, but I promise this is to die for on the salad. Never tried reduced fat. If you do, let me know.)

1 1/4 cups of mayo
3/4 cup sugar
3/4-1 tsp. freshly ground pepper
1 tsp. salt
2 TBSP. white vinegar

In a small bowl, mix all ingredients together and stir until sugar is dissolved, this takes a little effort.

I use a little more than half the dressing on this size of salad, so you will have some left over. Toss it in just before serving. The salad makes a large amount…easily feeds 12 adults as a side dish and does not get soggy quickly. Perfect for a party.

Struddle (from Jess Sant)

Struddle 

Crust and Fruit Layer Ingredients:
1 3/4 cup sugar
1 cup margarine
1 tsp vanilla
4 eggs
3 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
2 cans pie filling

Glaze Ingredients: 
3 Tablespoons sugar
3 Tablespoons milk
3 Tablespoons margarine
1 teaspoon almond or vanilla extract
Powdered sugar

Crust and Fruit Layer Instructions:
Cream sugar and margarine together. Add almond extract, vanilla, and eggs. Mix well. Add flour, salt, and baking powder. Spray cookie sheet with non-stick cooking spray. Pat 1/2 the mixture into the bottom of the cookie sheet. Spread pie filling on top. Drop the rest of the batter in blobs on top. Bake at 350* for 30-40 minutes. Let cool 10-15 minutes before glazing.

Glaze Instructions: 
Combine sugar, milk, margarine, and almond extract. Stir in powdered sugar until it makes a thin glaze. Drizzle on warm dessert.

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.