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

Old Fashioned Macaroni and Cheese (from Julie Rusnell)

Old-fashioned Macaroni and Cheese 

1/4 c. Butter

1/4 c. Flour

1tsp. Salt

1/2 tsp. Garlic salt

2 cups shredded cheese

1 cup breadcrumbs

3 cups elbow macaroni, cooked, drained

Cook macaroni and drain. 

Make a white sauce with butter, flour, milk, and salt, garlic salt in a sauce pan. Heat until everything is combined and smooth. Add 1 1/2 cups cheese: stir until melted. In a 1/2 quart casserole dish, layer half macaroni and cheese sauce, repeat layers. Top with remaining cheese and breadcrumbs. Bake 350 for 25 min.

1 Hour Cinnamon Rolls (from Ashley Peterson)

Is it even Conference without cinnamon rolls? :)

1 Hour Cinnamon Rolls

Ingredients:
Rolls:
2 3/4 cups all purpose flour
1/4 cup sugar
2 Tablespoons butter
1 egg
1 package instant (quick rise) yeast (or 2 1/4 teaspoons)
1/2 cup water
1/4 cup whole milk
1 teaspoon salt

Filling:
2/3 cup brown sugar
1/4 cup butter, room temperature
1 Tablespoon ground cinnamon
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract

Vanilla Glaze:
1 1/2 cups powdered sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2-3 Tablespoons milk

Directions:
1. Preheat the oven to 200 degrees.
2. In a large bowl or the bowl of a stand mixer, combine the flour, yeast, and salt.
3. In a small microwave safe bowl, combine the sugar, butter, water, and milk. Heat in the microwave until the butter is almost melted. (about 1 1/2 minutes)
4. Gradually add the milk mixture into the flour mixture. Add the egg and mix until a soft, sticky dough forms.
5. If you have a stand mixer, use the dough hook and set on the lowest setting for 4 minutes. If you don't have a stand mixer, knead by hand on a lightly floured surface for 3-4 minutes until the dough becomes elastic.
6. Cover the dough with plastic wrap and allow it to rest on the counter for 5 minutes.
7. While the dough is resting, make the filling mixture. Combine all of the filling ingredients, except for the butter, in a small mixing bowl.
8. Once the dough has rested, roll it out on a lightly floured surface until it measures out to be a 16 x 9 inch rectangle. Spread the butter over the top of the rolled dough, then sprinkle the filling mixture on top.
10. Tightly roll the dough and cut into 12 pieces. (You can use dental floss for this.)
11. Place the rolls into a lightly greased 9 x 13 baking dish and gently press a piece of aluminum foil over the top. Turn OFF your oven and place the covered rolls inside to rise for 25 minutes.
12. While the rolls are rising, make the vanilla glaze. Combine all ingredients in a small mixing bowl and beat by hand or with a hand mixer until smooth.
13. After 25 minutes, remove the rolls from the oven. Heat the oven to 375 degrees. Once heated, remove the aluminum foil and bake the rolls for 15-18 minutes, until the centers of the rolls are golden brown.
14. Allow the rolls to cool for a few minutes and then spread the vanilla glaze over the tops of the rolls. Enjoy!

Broccoli Salad (from Kim Moody)

Broccoli Salad – Kim Moody

1-2 bunches broccoli (tops only, no stems)

8 bacon strips – cooked and crumbled (or substitute ¼ cup of Baco-chips)

½ cup raisins

¼ cup sunflower seeds (shelled)

¼ cup chopped red onion

Dressing

¾-1 cup low-fat mayonnaise (or fat-free)

1/8-1/4 cup sugar

2 tablespoons apple cider vinegar

Do this ahead of time, place in refrigerator to allow flavor to set in!