Lasagna

1 lb. hamburger, cooked
1 lb. sausage, cooked
15 lasagna noodles, cooked
15 oz. ricotta cheese
8 c. mozzarella cheese (divided)
1/4 c. parmesan cheese
2 T. dried parsley
1 T. garlic powder
2 eggs
26-28 oz. spaghetti sauce

Mix 5 c. mozzarella cheese with the ricotta, parmesan, parsley, garlic and eggs. Layer 3 noodles, 1/4 cheese mixture, 1/5 meats, 1/5 sauce, 1 c. mozzarella cheese. Repeat 3 times. Add remaining meats and cheese to top.
Bake at 350 degrees for 45 minutes. Let stand for 10 minutes.


Shelley F.

Chocolate Chip Cookie Bar

3/4 c. butter or margarine

1 c. chocolate chips

1 1/2 c. brown sugar

1/4 t. baking soda

1 t. baking powder

1/4 t. salt

2 c. flour

2 t. milk

2 eggs

2 T. vanilla

Mix ingredients together; bake in 9 x 13 pan at 350 for 20-30 minutes.

Lucy J.

Tortellini Salad

1 lb. cooked tortellini
1 bottle of Italian dressing
1 can black olives
1 can green olives
2 large tomatoes sliced
1 large onion
1 pkg. pepperoni
1 pkg. parmesan cheese

Mix all together and let marinate for the whole day. Enjoy!


Sariah R.

Red Velvet Cake

2 c. sugar
1 c. butter, softened
4 eggs
1 t. vanilla
1 t. red food coloring
1 c. mashed potatoes (can use left overs)
2 c. flour
1 t. baking soda
1/2 t. salt
4 T. cocoa
1 c. sour milk (use buttermilk or 1 cup fresh milk mixed with 1 T. white vinegar)

Preheat oven to 350. Grease and flour a 9 x 13 cake pan (or three 8 inch cake rounds). For valentine's day use heart shaped pans.

Beat together sugar and butter; add eggs, vanilla and red food coloring. Beat well. Beat in mashed potatoes. Measure flour into a bowl; add baking soda, salt and cocoa. Mix well. Alternating, add 1/4 the milk, then 1/4 the flour mixture to the butter, egg mixture. Beat well after each addition. Continue until all flour and milk are used.

Spread cake batter evenly in pan(s). Bake at 350 for 30-45 minutes or until a toothpick inserted in the center of cake comes out clean.

Serve drizzled with chocolate syrup, topped with whipped topping, or frosted with cream cheese frosting. Serves 16.


Janice R.

Wonton Salad

Salad:
1/2 c. green onions, chopped
4 chicken breasts, cooked and shredded
2 heads of Romaine, torn
1/2 pkg. wontons, friend and crumbled

Dressing:
1/2 c. oil
1/2 c. sugar
1 t. salt
2 T. poppy seeds
1/2 c. vinegar
1 t. pepper
1 t. Accent

Add dressing and wontons just before serving. Serves 8-10


Shelley F.

Sugar Cookies

1 c. butter or margarine
1 1/2 c. sugar
Cream together, then add:

1 t. vanilla
2 eggs
1 c. sour cream
Mix, then add:

5 c. flour
2 t. baking powder
1 t. baking soda
1/2 t. salt

Mix together. Chill at least 1 hour. Roll out on floured surface. Cut into shapes and bake at 375 for 8-10 minutes.


Catherine S.

Butter Cream Frosting

1 lb. powdered sugar
1/2 c. margarine
1/2 c. shortening
1 t. vanilla
2 T. milk

Blend margarine and shortening. Mix in vanilla. Add powdered sugar, 1 cup at a time. Mix in milk and beat.


Catherine S.

Layered Enchilada Dinner

1 lb. ground beef
1 small onion, chopped (about 1/3 c.)
1 garlic clove, minced
1 can cream of mushroom soup (10.75 oz.)
4.5 oz. can chopped green chilies
10 oz. can enchilada sauce
10 corn tortillas
3 c. shredded monterey jack cheese (about 12 oz.)
paprika
cilantro

In a large skillet, cook ground beef, onion and garlic over medium-high heat until browned and thoroughly cooked, stirring frequently. Drain. Stir in soup and chilies.
Spray 3 1/2 to 4 qt. slow cooker with nonstick cooking spray. Spread about 1/4 c. of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 c. enchilada sauce. Sprinkle with 1 c. of the cheese.
Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
Cover; cook on low 4-5 hours. Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.


Lucy J.

Streusel Pound Cake

1 pound cake mix (16 oz.)
plus ingredients to prepare according to box directions
1/4 c. brown sugar
1 T. flour
1/4 c. chopped nuts
1 t. ground cinnamon

Strawberries, blueberries, raspberries and powdered sugar (optional)

Grease inside of slow cooker with nonstick cooking spray. Prepare cake mix according to package directions. Stir in brown sugar, flour, nuts and cinnamon. Pour batter into prepared stoneware. Cover; cook on high for 3-4 hours or until done. Serve with berries and sugar, if desired.


Lucy J.

Chicken Tortilla Soup

4 chicken breasts (boneless, skinless)
2 (15 oz.) cans black beans, undrained
2 (14.5 oz.) cans stewed tomatoes
2 (14 oz.) cans chicken broth
1 C. salsa (mild, medium, or hot; whatever you prefer)
4 oz. can chopped green chilies, opt.

Combine all ingredients in a 5 qt. slow cooker. Cook on Low 4-6 hours. Just before serving, remove chicken and shred with 2 forks. Stir back into soup.

Serve with toppings:
Tortilla chips
Lime wedges
Sour cream
Cilantro
Monterey Jack cheese, grated

*I use:
Bush's black beans
Del Monte stewed tomatoes, original
Old El Paso mild salsa


Catherine S.

Bubble Pizza

1 lb. ground beef, cooked
15 oz. pizza sauce
12 oz. buttermilk biscuits; 2 cans
8 oz. mozzarella cheese

Preheat oven 400. Combine beef and sauce; heat. Cut biscuits into quarters and put in greased 9 x 13 pan. Spread meat sauce mixture over biscuits and cook 20 minutes. Sprinkle with cheese and bake 5-10 more minutes or until cheese is melted.


Lucy J.

Stuffed Meat Manicotti

1 pkg. jumbo manicotti shells
1 lb. ground beef
2 eggs, beaten
15 oz. container ricotta cheese
1 1/2 c. shredded mozzarella cheese
1 c. grated parmesan cheese
1 t. italian seasoning
1 jar spaghetti sauce

Cook pasta, drain, rinse and drain again. Set aside. Cook beef, then mix eggs, ricotta, mozzarella, 1/2 c. parmesan and italian seasonings together in a bowl. Stuff pasta with cheese and meat mixture and arrange in a large greased baking dish. Preheat oven to 350. Pour sauce over stuffed pasta. Sprinkle with remaining parmesan. Bake for 20 minutes or until sauce is bubbly. (If you want it faster put in microwave for 10 minutes on high.)


Sariah R.

Potato Soup

8 c. diced, peeled potatoes
1/2 c. chopped onion
4 1/2 c. water
6-8 chicken bouillon cubes
1 can cream of chicken soup
1/4 t. pepper
8 oz. cream cheese, cubed
1/2 lb. bacon, cooked and crumbled (optional)

In a slow cooker, combine first 6 ingredients. Cover and cook on low 8-10 hours. Add cream cheese. Stir until blended. Garnish with bacon.
*can also use real bacon pieces from jar.


Shelley F.

Seven Layer Chicken Casserole

1 1/4 C. water, include juice from meat and corn
2 (8 oz.) cans tomato sauce
1/2 t. garlic powder
1/4 t. salt
1 C. uncooked long grain rice
15 oz. can corn, undrained
1/2 (4 oz.) can diced green chilies
1 T. dried onion
10 oz. can chicken or turkey chunks, broken up
1/2 (2 oz.) jar bacon pieces

Combine first 4 ingredients in saucepan; heat until boiling while assembling the rest of the casserole. Spread rice in bottom of greased 2 qt. casserole dish; top with canned corn, then chilies. Layer with dried onion, chicken; pour tomato sauce mixture over top. Sprinkle with bacon. Bake uncovered at 375 for 40 minutes. Serves 5-6.

from Emergency Food in a Nutshell by Leslie Probert and Lisa Harkness


Janice R.

Amazing Powdered Wassail

2 C. Tang
1 1/2 C. sugar
1/3 - 1/2 C. powdered lemonade mix (2 packets)
1 t. cinnamon
1/2 t. ground cloves

Combine ingredients and store in covered container. Mix 1 heaping Tablespoon to a mug of hot water; stir and enjoy.

from Emergency Food in a Nutshell by Leslie Probert and Lisa Harkness


Catherine S.

Flavored Gelatin Popcorn Balls

1 C. light corn syrup
3 oz. pkg. flavored gelatin
1 C. sugar
6 quarts popped popcorn

In saucepan, stir together corn syrup and gelatin. Stir in sugar and heat on low until sugar is dissolved. Pour over popcorn and form into balls.

from Emergency Food in a Nutshell by Leslie Probert and Lisa Harkness


Catherine S.

Chicken Chili

3 cans white beans (i.e. navy)
16 oz. salsa
8 oz. pepper jack cheese (for more spice)
8 oz. monterey jack cheese
2 chicken breasts

Boil and shred chicken. In large pot, mix ingredients with chicken. Cook until everything is heated all the way through. Serve with tortilla chips.
*can use a total of 16 oz. monterey jack cheese if you don't want the spiciness of pepper jack.


Lucy J.

And then you bake it Cake, or Zucchini cake

1/2 c. butter
1 3/4 c. sugar
1/2 c. vegetable oil
2 eggs
1/2 c. milk
2 c. zucchini, grated, peeled, and seeded
1 t. vanilla
2 1/2 c. flour
1/2 t. cinnamon
1 t. baking powder
1 t. salt
1 t. baking soda
4-6 heaping T. cocoa

Ingredients to set aside:
1/2 c. chocolate chips
1/2 c. brown sugar
1/2 c. chopped walnut or pecans

Preheat oven to 325. Cream butter, sugar, oil, and eggs together. In a separate bowl, mix together milk, zucchini, and vanilla. In another bowl mix flour, cinnamon, powder, salt, soda and cocoa. Slowly alternate adding zucchini mixture and flour mixture to butter mixture. Blend well. Pour batter into a greased 1/2 sheet cake pan. (Or 9 x 13 pan; it will just be thicker) Sprinkle on top of batter: brown sugar, chocolate chips, nuts. And then you bake it! Bake for 30-35 minutes or 45 minutes for 9 x 13 pan.


Katie B.

Apple Crisp

4 C. apples, sliced, peeled, cored
Place in a greased 8x8 baking dish.

3/4 C. brown sugar
1/2 C. flour
1/2 C. rolled oats (regular or quick)
3/4 t. cinnamon
1/4 t. nutmeg
1/2 t. pumpkin pie spice
1/3 C. margarine, softened

Blend and sprinkle over apples. Bake at 375 for 30-35 minutes or until topping is golden brown. Serve warm.

*Can also substitute peaches.


Catherine S.

Glazed Carrots

2 t. margarine
1 bag carrots(frozen)
2 t. brown sugar
1/4 t. powdered mustard
dash of salt

In skillet, heat margarine until bubbly. Add remaining ingredients and saute. Stir occasionally until carrots are tender-crisp, about 5 minutes.


Lucy J.

Peachy Fruit Salad

21 oz. peach pie filling
20 oz. pineapple chunks, drained
11 oz. mandarin oranges, drained
2 medium, firm bananas, sliced
1 c. green grapes
1 c. mini marshmallows

In a bowl, combine all ingredients; stir gently. Refrigerate until serving. Yields 6-8 servings.


Janice R.

Fruit Salad for a Crowd

2 pkgs. (3.4 oz.) coconut cream or pistachio instant pudding
20 oz. can crushed pineapple with juice
20 oz. can pineapple tidbits with juice
2 cans (11 oz.) mandarin oranges, drained
1/2 c. coconut
2 c. red or green grapes (optional)
2 c. mini marshmallows
20 oz. frozen whipped topping, thawed

Mix pudding with both cans of pineapple (all juice included). Fold in remaining ingredients. Cover and refrigerate until ready to serve. Yields 20-25 servings.


Janice R.

Tropical Ambrosia Salad

20 oz. can pineapple tidbits
1 small pkg. (3.4 oz.) instant coconut cream or vanilla pudding mix
8 oz. whipped topping, thawed
4 T. flaked coconut, toasted, divided use
1-2 c. mini marshmallows
maraschino cherries, optional
1 tsp. maraschino cherry juice, optional

Drain pineapple, reserving juice; set aside. In a mixing bowl, combine pineapple juice and pudding mix; beat on low speed (or use wire whisk) for 2 minutes, or until thickened. Fold in whipped topping. Stir in pineapple, marshmallows, and 3 T. coconut. Transfer to serving bowl. Garnish with remaining coconut, cherries, and cherry juice if desired. Chill until serving. Yields 6-8 servings.

Variation notes: Add 11 oz. can of mandarin oranges (drained) with the pineapple tidbits. I also used only half of a container of whipped topping.


Janice R.

S'mores Squares

12-16 whole graham crackers
1 pkg. brownie mix
2 egg whites
1/3 C. water
3 C. mini marshmallows
1/2 C. milk chocolate chips
1/2 t. shortening

Preheat oven to 375. Spray 15x10 jelly-roll pan. Line bottom of pan with graham crackers. Combine brownie mix, egg whites, and water. Stir til moistened. Then beat 50 strokes by hand. Spread evenly on crackers. Bake 15 minutes. Remove and immediately sprinkle with marshmallows. Press into brownies. Bake an additional 2 minutes. Melt chocolate chips and shortening. Drizzle over marshmallows. Cool completely.

Catherine S.

Barbecue Sauce for Pork or Chicken

1 C. ketchup or chili sauce
1/2 C. water
1/4 C. lemon juice
1/4 C. minced onion
1 T. Worcestershire sauce
2 T. brown sugar
1/2 t. paprika
1/2 t. salt

Brown pork well. Fry chicken with flour, salt, and pepper coating. Mix sauce ingredients well and bring sauce to a boil. Pour over meat in casserole dish. Cover and bake at 350 for 1 hour or until done. (Or in a crock pot for 3-4 hours on high.) Use 1-2 pounds of meat.

For Barbecue, brush on meat the last 5 minutes of grilling. Leftovers freeze well and make great sandwiches or quesadillas.

Janice R.

Oriental Ramen Coleslaw

1 pkg. coleslaw
1 bunch green onions, chopped
2 pkgs. Ramen noodles, broken up
1 C. toasted almonds and sunflower seeds

Dressing:
1 c. canola oil
1/4 C. sugar
1/3 C. balsamic vinegar
2 pkgs. flavoring from ramen noodles (chicken)

Mix first 4 ingredients in large bowl. Mix dressing ingredients. Pour over salad about 15 minutes before serving. Serve immediately.

Lucy J.

Easy Gooey Caramel Popcorn

Microwave one bag of popcorn - any kind (except for maybe cheese!)

In a bowl, microwave on high for 2 minutes:
1/2 C. butter or margarine
1/2 C. brown sugar

Stir. Add:
1 C. mini marshmallows

Put back in microwave and cook for 1 minute on high. Stir again, then pour over popcorn and stir together.

*Rocky Road Twist: Spread caramel popcorn on cookie sheet and top with chocolate chips, marshmallows, toffee chips, nuts, etc. Whatever your heart desires!!!

Rachel M.

Quick Baked Beans

2 (28 oz.) cans B & M baked beans
1/2 C. ketchup
1/2 C. brown sugar
1/2 C. sweet pickle relish

Mix together and heat until hot. Or, you can heat in a crock pot and serve whenever you're ready.
*These are just approximate measurements; a little more or less - just adjust to your taste.

Catherine S.

Pasta Salad

1 pkg. tricolor spiral noodles
1 bottle Bernstein's Cheese and Garlic Italian Dressing
1/2 lb. cheddar cheese, cubed
1 pkg. pepperoni cubed (can use shrimp instead)
1/2 pkg. frozen peas
1 small can mushrooms

Boil noodles and let cool completely in fridge. Add other ingredients and toss. Keep refrigerated until you serve it. Mix well before serving.

Cheesy Mac-Topped Casserole

1 pkg. Kraft Deluxe Macaroni & Cheese Dinner

1 lb. extra lean ground beef

3 cloves garlic, minced

1 1/2 t. dried oregano leaves

28 oz. can diced tomatoes, undrained

9 oz. pkg. frozen green beans, thawed & drained

1 c. cheddar cheese

Preheat oven to 375. Prepare macaroni and cheese as directed on package. Meanwhile, brown meat with garlic and oregano in large nonstick skillet; drain. Add tomatoes with their liquid and the beans; mix well.

Spoon meat mixture into 9 x 13 baking dish; top evenly with prepared macaroni and cheese. Cover with foil.

Bake 30 minutes or until heated through. Remove from oven; uncover. Sprinkle with cheese. Let stand 5 minutes or until cheese is melted.

Makes 6 servings.

Catherine H.

Pepperoni Pasta

8 oz. angel hair pasta
1 large tomato, chopped
3 oz. sliced pepperoni
1 can (2.25 oz.) sliced olives, drained
1/4 C. grated parmesan cheese
3 T. olive oil
1/2 t. salt
1/4 t. garlic powder

Cook pasta as directed on package. Meanwhile, in serving bowl, combined chopped tomato, pepperoni, olives, parmesan cheese, oil, salt and garlic powder. Drain pasta. Add to tomato mixture and toss to coat.


Lucy J.

Favorite Fruit Salad

6 oz. acini de pepe pasta, uncooked
1 c. vanilla yogurt
8 oz. whipped topping
1/2 t. cinnamon
2 (11 oz.) cans mandarin oranges, drained
20 oz. can pineapple chunks, drained
1 C. mini marshmallows
2 medium bananas, sliced
1 C. seedless red grapes, halved

Cook pasta according to package directions. Rinse with cool water. In large bowl, combine yogurt, whipped topping, and cinnamon. Carefully add remaining ingredients and the pasta, blending to coat. Refrigerate to chill. Gently stir before serving. Serves 10-12.

Janice R.

Guacamole

2 ripe avocados, peeled and cut up
1 medium onion, finely chopped (1/2 cup)
1 small can diced green chilies
1 T. lemon juice
1 t. salt
1/2 t. coarsely ground pepper
1/2 t. ascorbic acid mixture (optional)
1 medium tomato, finely chopped (3/4 cup)

Beat avocados, onion, green chilies, lemon juice, salt, pepper, & ascorbic acid mixture until creamy. Stir in tomato. Cover and refrigerate at least 1 hour. Serve with corn chips.

Janice R.

Lasagna

1 lb. ground turkey

2 cans tomato sauce

seasoned with lemon pepper, seasoning salt and Italian seasoning, or you could use your choice of spaghetti sauce

1 small container cottage cheese

Mozzarella cheese

2/3 pkg. of lasagna noodles ( I usually use whole wheat and they are good)

Brown the turkey burger in some olive oil. Then add the tomato sauce and spice it. Add 2 T. butter, 2 T. olive oil and stir in the cottage cheese. Let it warm on med-low while you get the rest ready. Preheat the oven to 375. Boil the noodles and drain - don't rinse.

Line the pan with tin foil for easy clean up. Spoon a thin layer of tomato sauce mixture on the bottom of the pan. Cover with a layer of noodles. Cover noodles in meat/tomato sauce mixture. Sprinkle with mozzarella cheese. Add 2 more layers of noodles, sauce and cheese. Cover with Pam sprayed foil. Bake for 35 minutes and take the foil off for the last 5 minutes.

Serve with salad and garlic bread. Garlic bread can be easily made with Grandma Sycamore's white bread and some garlic butter. Toast the bread when you are ready to eat. Mix butter with a little garlic salt. Spread the garlic butter on toast and enjoy!

Lori B.

Raspberry Honey Butter

1 lb. butter, softened
8 oz. honey
1 t. vanilla
8 oz. Raspberry preserves or jam

Whip softened butter until very light and fluffy. Use a whipping paddle if possible. Whip in honey, then vanilla. Whip in raspberry preserves. Keep refrigerated.

(from the Inn at Temple Square, Salt Lake City, Utah)

Catherine S.

Fruit Salsa with Cinnamon Chips

Chips:

4-8 flour tortillas

1 T. sugar

1/2 t. cinnamon

Salsa:

2 medium Granny Smith apples

1 c. strawberries, chopped

1 kiwi, peeled and chopped

1 small orange

2 T. packed brown sugar

2 T. apple jelly

Preheat oven to 400. For cinnamon chips, use a pizza cutter to cut each tortilla into 8 wedges. Place a single layer on baking sheet. Lightly spray tortillas with water. Combine cinnamon and sugar and sprinkle over tortillas. Bake 8-10 minutes or until lightly browned and crisp. Remove to cooling rack. Cool completely.

For salsa, peel, slice and chop apples. Chop strawberries and kiwi. Place fruit in bowl. Zest orange, then juice. Add orange zest, juice, brown sugar and jelly to fruit mixture. Mix gently. Serve with cinnamon chips.

Lucy J.

Raspberry Pretzel Dessert

1st Layer:
2 c. crushed pretzels
3/4 c. margarine, melted
3 T. sugar

2nd Layer:
8 oz. cream cheese, room temp.
1 c. sugar
8 oz. Cool Whip

3rd Layer:
2 (3 oz.) pkgs. raspberry jello
2 c. boiling water
12 oz. pkg frozen raspberries

Mix 1st layer and press into 9 x 13 pan. Bake @ 350 for 10 minutes. Mix 2nd layer and spread on cooled crust. Dissolve jello in boiling water. Add frozen raspberries. Stir until no longer frozen. Mixture will be runny. Pour/spoon over cream cheese layer. Chill 4 hours or until set.


Catherine S.

Cranberry Salad

12 oz. bag cranberries

1 c. sugar

20 oz. can crushed pineapple

16 oz. Cool Whip

10 oz. bag mini marshmallows (about 6 cups)

Put cranberries in blender with about 1 cup water. Chop, but don't puree. Drain cranberries. Add sugar to cranberries and let sit 2 hours. Drain pineapple and add to cranberry mixture. Stir marshmallows into Cool Whip. Only use about 3/4 of the Cool Whip container (reserve 1/4 to add just before serving if the salad seems too dry). Fold marshmallow mixture into cranberry mixture. Refrigerate before serving.

Catherine S.

Hot Spiced Lemon Drink

2 1/2 quarts water

2 c. sugar

1 1/2 c. orange juice

1/4 c. pineapple juice

1/2 c. + 2 T. lemon juice

1 cinnamon stick

1/2 t. whole cloves

In a slow cooker, combine the water, sugar and juices. Place cinnamon stick and cloves on a double thickness cheesecloth; bring up corners and tie with kitchen string. Place in slow cooker. Cover and cook on low for 2-3 hours or until heated through. Discard spice bag.

Shelley F.

Cranberry Pineapple Punch

4 c. cranberry juice

4 c. pineapple juice

1/2 c. sugar

1 T. almond extract

2 liters ginger ale

Stir juices, sugar, and almond extract until sugar is completely dissolved. Add ginger ale right before serving. Served chilled or with ice.

Catherine S.

Raspberry Chocolate Truffles

1/3 c. heavy whipping cream

2 c. double chocolate chips (ghirardelli)

6 T. butter, cut into small pieces

2-4 t. raspberry extract or any other flavoring

Coating:

1/3 c. unsweetened cocoa

Or,

1/4 c. finely chopped almonds or pecans

In a small sauce pan, bring the cream to a simmer. Remove from heat, and stir in the chocolate, butter and flavoring. In a medium sized skillet, bring 1/2" water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture until the chocolate has completely melted. Remove from heat. Pour into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.

Use hands to form 1" balls or use a melon baller and dip in warm water to form 1" balls. Place on wax paper after you have rolled balls and coated with cocoa. Transfer truffles to prepared container, separating levels with additional wax paper. Cover tightly and refrigerate up to 2 weeks or freeze up to 3 months.

Yields: 15-30 truffles

Jamie J.

Pumpkin Spice Cake with Orange Cream Cheese Frosting

1 yellow cake mix (no "pudding in the mix")

1 t. cinnamon

1/2 t. nutmeg

1/2 t. ginger

1/8 t. cloves

1/8 t. cardamom

1/4 t. soda

1 c. skim milk

4 egg whites

1 1/4 c. pumpkin

1 t. vanilla

Lightly coat a nonstick or stick resistance bundt cake pan with cooking spray and set aside. Preheat oven to 350. Whisk dry cake mix together with spices and soda in large mixing bowl until well combined. In a smaller bowl whisk milk together with egg whites, pumpkin, and vanilla until combined.

Pour liquid ingredients into mixing bowl and mix all ingredients together on medium speed of an electric mixer for 3-4 minutes until well blended.

Pour batter into pan and smooth out top. Bake at 350 for 30-35 minutes or until cake tests done. Remove cake from oven; cool in pan for 15 minutes. Invert cake pan on cooling rack. Remove pan from cake and finish cooling. After cake has cooled completely drizzle/pour frosting over cake and top with decorative holiday candies or sprinkles.

Orange Cream Cheese Frosting

16 oz. pkg. confectioners sugar

4 oz. 50% less fat cream cheese

2 T. fat free sour cream

1-2 T. orange juice

1/2 t. vanilla

1 t. orange extract

orange food coloring, paste or liquid

Whisk or mix all ingredients together until well blended. Add 1-2 tablespoons additional orange juice if you are planning to drizzle frosting. Frosting drizzling consistency should be a little thinner than frosting you plan to spread.

Yield: 12 servings with frosting each at approximately 340 calories; 4.5 grams total fat; 0.8 grams saturated fat; 4 milligrams cholesterol; 70 grams carbohydrate; 1 gram dietary fiber; 343 milligrams sodium.

Presented by Mary Ross on KSL on October 18, 2002

Janice R.

Lemon (cake) Cookies

1 lemon cake mix
1/4 c. applesauce
1/2 c. margarine, melted
2 eggs

Mix all ingredients together. Chill 30 minutes (optional). Scoop onto parchment paper on cookie sheet. Bake at 375 for 12 minutes. Makes approx. 20 large cookies.


Natalie G.

Magic Cookie Bars

1 1/2 c. graham crackers, crumbled
1/2 c. butter, melted
6 oz. chocolate chips
1 c. chopped pecans
1 1/3 c. shredded coconut
1 can sweetened condensed milk


In 9 x 13 pan, layer one ingredient on top of the other, in order, starting with graham crackers and ending with condensed milk.

Bake at 350 for 25-35 minutes.


Lucy J.

Famous St. George Gable House "Andelin Soup"

1/2 lb. or 2 medium onions
2 T. butter
1 1/2 lbs. zucchini
3 c. chicken broth
1/2 c. milk
1/8 t. pepper
dash nutmeg
pinch cayenne pepper
grated cheddar cheese


Chop and cook onions in butter until clear. Wash and slice zucchini (do not peel). Combine onion, zucchini, and chicken broth and bring to a boil. Simmer 15 minutes, til squash is tender. Add seasonings. Puree in blender til smooth. Add milk. Reheat but do not boil. Serve immediately, garnished with cheese. Serves 6-8.

April D.

Creamy Chicken Noodle Soup

About 12 - 14 c. water
1/2 onion, chopped
3-4 stalks celery, chopped
About 2 c. carrots, diced
1-2 T. dried parsley
2 cans cream of chicken soup
8 chicken tenderloins, or 2-4 chicken breasts
salt and pepper; to taste
sugar; to taste
1 c. frozen sweet petite peas
1 c. frozen sweet niblet corn
1 pkg. of your favorite noodles ( I like Country Pasta noodles, the curly noodles are good too.)

Fill water in stock pot. Add onion, celery, parsley, cream of chicken soup, chicken tenderloins, and salt & pepper. Bring to a boil and simmer about an hour. Add carrots and a little sugar. (I like it a little sweet, but don't over do it!) Simmer about another hour, or until chicken is cooked and tender. Take out chicken and shred, put back in soup. Cook noodles in soup according to directions, beware of overcooking! Add peas and corn, let everything blend and simmer for a little while. Serve.


Katie B.

Chicken Stroganoff

4 boneless, skinless chicken breasts (cubed or shredded)
1/2 C. margarine
1 packet Italian dressing mix
8 oz. cream cheese
1 C. milk
1 can cream of mushroom soup

Combine chicken, margarine and dressing mix in crock pot and cook on High for 3 1/2 hours. Combine cream cheese, milk and soup. Add to chicken. Cook for 30 more minutes. Serve over rice.


Shelley F.

Taco Soup

2 cans kidney beans
1 can black beans
2-3 cans stewed tomatoes (puree in blender)
1 can tomato sauce
1 pkg. taco seasoning
1 small can green chilies
1-2 T. dried onions
1/2 pkg. frozen white corn
1 lb. cooked turkey burger (brown in frying pan)

You can add olive oil, so you can sneak your essenetial oils in. Mix all ingredients. After soup is warmed, you can add shredded cheese, sour cream, and taco chips.



Lori B.

Mongolian Beef

2 lbs. beef, sliced
2 t. sugar
1/3 c. soy sauce
3 cloves garlic, crushed
1 egg, lightly beaten
3 med. onions
1/4 t. sesame oil
1 t. 5 Spice powder
1 T. cornflour
1 T. black bean sauce
1 1/2 T. rice wine vinegar
1/4 c. peanut oil
1/3 c. beef stock
2 spring onions
Zucchini, Carrots, Broccoli or other desired vegetables to be stir fried.

Combine beef with spices, sugar, corn flour, 1/2 the sauces, garlic, vinegar, and egg in a bowl and mix well. Refrigerate for 1 hour or overnight. Drain beef and reserve marinade. Heat 1/2 peanut oil in wok, stir fry beef in batches until tender. Remove and keep warm. Heat remaining oil in wok and stir fry onions until soft. Return beef to wok with the marinade, remaining 1/2 of the sauces, stock, and sesame oil. Stir until mixture boils and thickens. Sprinkle with spring onions and serve with rice and stir fried vegetables.


Catherine H.

Mandarin Snow Flake Delight

1 White cake mix
1 large can of mandarin orange slices
3 egg whites
1/2 C. oil

Combine ingredients, mix for 2 minutes and pour into greased and floured 9x13 pan. Bake at 350 for 25-30 min.

Top with:
1 Whipped topping (8 oz.)
1 large can crushed pineapple (leave in juice)
1 small instant vanilla pudding
1 C. coconut

Combine all ingredients in a bowl and reserve half of the coconut to sprinkle on top.

Jennifer E.

Chicken Pasta Salad

1 chicken breast, cooked and diced
6 c. uncooked rotini pasta
1-2 carrots, peeled and sliced
1-2 stalks celery, sliced
1 C. broccoli, steamed slightly
2 green onions, sliced
1 can olives, sliced
1 C. cheddar cheese, cubed
1 1/2 C. peas

Boil and drain pasta. Mix everything together in a bowl and add ranch salad dressing. Chill until ready to serve.
*If I know we won't eat the whole thing, I keep the pasta and veggies separate from the dressing. Just put the dressing on individual servings. The salad keeps better that way.

Catherine S.

Crock Pot Chicken and Cheese

4 skinless, boneless chicken breasts
several slices of swiss cheese
1 can cream of chicken soup
1/2 C. milk
1 cube of butter or margarine, melted
1 box Stove Top stuffing

Place chicken on the bottom of the crock-pot; layer the cheese on top of the chicken. Mix the can of cream of chicken soup with the milk and pour over the chicken and cheese. Mix the melted butter with the box of stuffing. Pour the buttered stuffing over the top. Cook on low for 6 hours.

Jana C.

Veggie Pizza

Pizza crust (crescent rolls, homemade, etc.)
8 oz. cream cheese
1/2 C. Mayo
1 pkg. ranch dressing (dry)
Tomatoes
Cucumbers
Carrots
Radishes
Peppers
Onions
Mushrooms
Cheddar Cheese, grated
Parmesan Cheese

Roll out dough on a jelly roll pan. Cook crust and cool. Mix cream cheese, mayo and ranch. Spread on crust. Top with chopped veggies and cheese. Eat!

Reen S.