Chicken Corn Chowder

This soup will be served in heaven, I am certain of it. We had it at a "Soup-er Sunday" meal at the Branch and this was served: it is definitely as homemade, country-like, and delicious as it gets. It's a bit labor intensive, but corners can be cut here and there (I'm wondering how chicken cooked in the crock pot instead of roasted would work?).

Ingredients
5-6 lb. chicken--roast until golden crisp
1 pint corn
2 cups carrots, sliced
3-4 potatoes, cubed
2 cups celery, sliced
3-4 med. onions, diced
1/2 cup fresh parsley, chopped
1 Tbs ground sage
1 tsp thyme
kosher salt to taste
2 cups milk
2 cups heavy cream

Directions
1) Roast whole chicken until golden brown and set aside to cool. When chicken is cool enough to handle, remove meat from bones. Set chicken meat aside or refrigerate.
2) Boil the remains (bone, skin) in water until it falls apart. Remove skin and bones from broth.
3) Cook cut potatoes, onions, celery, and carrots in broth until tender. Add salt, sage, thyme and corn. Add milk and cream.
4) Bring to a boil and add cornstarch to thicken. Add cut up chicken meat and chopped parsely.

*Note: as you probably imagine, this makes a lot of soup. Cut back as desired, but better yet invite over some friends and it will be gone in one sitting. Definitely a new favorite.

Spiced Butternut Squash Soup

I looked at several butternut squash soup recipes but they seemed unnecessarily complicated. This recipe is a combination of my favorite spices and Mom's standard recipe. It turned out easy, delicious, and perfect for this cold autumn weather. I love soup because it's so forgiving about what you want to add/subtract. Have fun tweaking the recipe to fit your tastes. This recipe made just enough for the two of us (granted, I probably had three servings ;). Add more squash and broth to fit your family size. Hope you like it as much as I do.

Ingredients
2.5 lb. butternut squash
2 c. chicken broth
1/2 onion, chopped
2 cloves garlic (more if desired)
3 Tbs. olive oil
1 1/2 tsp curry powder
1 tsp powdered nutmeg
1 tsp powdered ginger
1 1/2 cup milk (or heavy cream for creamier soup, although less healthy)

Directions

1. Preheat oven to 400 degrees. Cut open squash and de-seed it. Put in baking pan and cover with foil. Cook for 1 hour or until tender
2. In large satuee pan, heat oil and cook onion and garlic until tender.
3. In blender, add cooked squash (without skin), garlic and onions, spices, and chicken broth. Blend until smooth.
4. Return to sautee pan and heat. Add milk (or cream). If too thick, add more chicken broth.
5. Serve with toasted bread or crackers. Enjoy!

Crock Pot Green Chili Burros

I timed myself and it took exactly 9 minutes from start to finish--and only because I had to cut fat off of my roast and chop the onion. Otherwise it would have taken 5 minutes to find the ingredients. Delicious and fast and easy. What more can a person want?

Ingredients
2 lb. rump roast
1 cup chopped onion
1 pkg. taco seasoning mix
1 Tbs. oregano
1 tsp. garlic powder
1 (10 oz) can green chilies, diced
1 (15.5 oz) can tomato sauce

Tortilla shells
Sour Cream

Directions
1) Layer all ingredients besides tortillas and sour cream, meat first, in crock pot.
2) Cook on low for 8-10 hours
3) Do not stir for the first 5 hours (at least)
4) Shred meat after 7 hours
5) Serve on flour or corn tortillas. Top with sour cream, if desired.

Oreo Chocolate Chip Cookies

So, my new Relief Society will surely counter all efforts on my part to be healthy. The other Sunday, they provided homemade chocolate chip cookies with Oreo chunks in it. It was delicious and, surprisingly, not too rich (what does that say about my Chocolate tolerance? ;).

Check the recipe out at this website. You can also see pictures there (which helps me decide if it will really be worth the effort. I think you'll agree with me on this one).

Potato and Shrimp Soup

I got this recipe from my Relief Society the other day; haven't tried it yet, but it looks yummy.

Ingredients
7-8 large potatoes, peeled and diced
2 lb. bag of raw shrimp (pre-cooked gets too mushy)
1 med. onion, chopped
2 stalks of celery, diced
1 Tbs garlic, minced
2 Tbs butter
1 pint half and half
1 cup milk
3 cups chicken broth
Tony's seasoning salt

Directions
(1) Sprinkle shrimp with garlic and Tony's seasoning salt. Let sit in fridge for a few hours.
(2) In a large pot, combine potatoes, celery, onion, and chicken broth and cook on med-high heat until tender.
(3) Add half and half and milk and make a thickening with flour or cornstarch. Add to soup until broth is nice and thick.
(4) Add shrimp and cook until pink.

Raspberry Balsamic Chicken

Ingredients

3/4 cup seedless raspberry jam
1/4 cup balsamic vinegar
1/2 tsp salt
1/4 tsp ground black pepper
4 chicken breatsts (about 5 oz each)
2 1/2 tsp extra virgin olive oil
1/2 cup chopped shallots (2-3 large)
1 1/2 tsp minced fresh thyme

Directions

(1) Heat jam and vinegar in skillet on medium-low heat until jam is dissolved. Remove from heat and add salt and pepper, allowing to cool a bit. Reserve 1/2 cup of sauce and put the rest in a resealable plastic bag. Add chicken to bag and marinate for 1.5 hours in fridge.

(2) Heat oil and cook shallots & thyme until shallots are tender (about 1 minute). Take chicken out of bag and dispose of remainding marinade. Cook chicken on both sides until browned. Add reserved sauce. Cover and simmer until completely done (about 10 minutes).

Roasted Tomato Soup

TOMATO SOUP

2 cans (14 oz) chopped tomatoes

3/4 cup extra virgin olive oil

Salt and pepper

1 stalk celery, diced (I didn't have any celery, so mine went without and was still awesome)

1 small carrot, diced

1 yellow onion, diced

2 cloves garlic, minced

1 cup chicken broth

1 bay leaf

2 TBSP butter

1/4 cup chopped fresh basil leaves

1/2 cup heavy cream

Directions:

Preheat oven to 450 degrees

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup olive oil and roast until caramelized, about 15 min. (I would line the bottom with aluminum foil or else it will be a bugger to clean off - trust me :)

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add celery, carrot, onion and garlic, cook until softened, about 10 min. Add the roasted tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until veggies are very tender, about 15-20 min. Add basil and cream. Puree with a hand held immersion blender until smooth. (I don't have one of these, so I use my blender - works great and it makes it easy to pour into bowls!!)

Chocolate-Marbled Banana Bread

I found this recipe on http://www.cookinglight.com/ and fell in love. It's a great way to use up those browning bananas and it's easy and delicious. I tweaked a few things (like using eggs instead of egg substitute), but it still turned out amazing.

Ingredients

2 c. flour
3/4 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/4 c. butter (can cut down butter and add applesauce to make it healthier)
1 1/2 c. mashed bananas (about 3)
1/2 c. egg substitute (I used 2 eggs)
1/3 c. plain yogurt (I used lemon--all I had in the fridge)
1/2 c. semisweet chocolate chips

Directions

Preheat oven to 350 degrees

1. In a small bowl, combine flour, soda, and salt. Whisk together.



2. In a large bowl, combine the sugar and butter. Beat with an electric mixer for one minute. Add banana, egg, and yogurt and beat until blended.



3. Add flour mixture and beat just until blended.



4. Place chocolate chips in a microwave-safe bowl and microwave on high for 1 minute. Stir. (I had to put it in for another 30 seconds.) Cool slightly and add 1 cup of batter to the chocolate, stirring until well combined.



5. Spoon chocolate batter and plain alternately into a regular-sized loaf pan that has been coated with cooking spray. Swirl batter together with a knife.

Bake at 350 degrees for 1 hr. 15 min. or until wooden pick inserted into center comes out clean. Cool 10 min. in pan. Remove from pan and cool completely on cooling rack.

Pozole

This is Sylvia's recipe that I asked her for a couple of years ago. She didn't have anything written down so she just told me how to do it and I wrote down how I did it, so obviously you can change things to your taste.

It is fabulous and very easy to make

Ingredients

One Pork Roast (as big or little as you want)

about 2 large cartons of chicken broth

2 cans hominy

1 Tbsp Chile Powder

2 tsp Garlic Salt

Dash of pepper

Salt to taste

1. In a crock pot, cover pork roast with chicken broth; cover and cook about 6 hours (low).

2. Shred roast and put back into pot.

*The broth is the soupy part so add more if you want more soup

3. Add Hominy WITH juice

4. Add chile powder, garlic salt, salt and pepper.

5. Serve in bowls and each person can add toppings of their choice (see below)

Optional Toppings:

(These are just what our family likes to use)

Onions

Tomatoes

Celery

Radish

Grated Cheese

Limes

Ta Da

Ps. That's not my picture, but pretty close to what mine looks like, only not as fancy ;)

Chicken in Mushroom Sauce

(obviously not my photo)

Ingredients:

1 c. Shirley J Universal Sauce

4 8-oz. chicken breasts (boneless, skinless)

4 slices Swiss cheese

3 c. wild rice (cooked)

2 T. olive oil

2 c. mushrooms, any type (sliced)

1/2 cup green onion (chopped)

1 clove garlic (minced)

1/4 c. parsley (minced)

Pepper to taste

3 c. water

Directions:

Sear chicken in oil until it is brown on each side and cooked through. Set aside. Combine Shirley J Universal Sauce and water and bring to a simmer. Add the mushrooms, onions, garlic and parsley, and cook until the mushrooms are tender. Add pepper. Place chicken in baking dish, layer cheese on top of each chicken breast, and cover with sauce.

Bake at 350 degrees F. for 15-20 minutes until cheese starts to melt and is heated thoroughly. To serve, place the wild rice on serving dish and arrange chicken and sauce on top of the rice. Garnish with chopped parsley.

Zucchini Noodles & Shrimp with Creamy Tomato Sauce

What You Need:

4 large zucchini, julienned

1 cup Shirley J Universal Sauce

4 cups water

1 tsp garlic powder

1/2 cup sun-dried tomatoes, chopped

1 cup shrimp, peeled and de-veined

Directions:

Julienne zucchini into long strips, using vegetable stripper. Make strips like long noodles. Stop peeling when you reach the seeds. Set aside.

Combine Universal Sauce and water, stir and bring to a simmer. Add remaining ingredients, stir until combined and thick. Blanch noodles and set on platter. Ladle sauce over noodles and serve.

Cranberry BBQ Chicken Skewers

Ingredients:

1 1/2 lb. chicken tenderloins

12 6-inch bamboo skewers

1 (16 oz) can of jellied cranberries

1/4 c. Shirley J BBQ Sauce Mix 1/2 c. water

Directions:

Place one skewer into each piece of chicken lengthwise. Salt and pepper to taste, grill or sear in a pan or BBQ until the chicken is fully cooked. Baste with sauce (below) during cooking, if desired.

Sauce:

Combine the Shirley J BBQ Seasoning, water and cranberries and allow to sit for 5 minutes before serving. Use as a dip and as a basting sauce.

Buffalo Cheese Dip

This is a dip that Scott made for dinner on Sunday. It is spicy, tasty and cheesy.

1 small container of crumbled bleu cheese

1/2 cup of mozzarella

1/4 cup of cheddar

1 8 oz thing of cream cheese

1 tbsp of butter

1/4 cup of Franks Buffalo Sauce (More if you like)

Best Ever Peanutbutter Oatmeal Chocolate Chip Cookies

Gotta say, you HAVE to try these babies! Yummmmmmmmy!!!


2 cups quick cooking oats, uncooked
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 cup peanut butter, creamy or chunky
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
1 package semi-sweet chocolate chips


Preheat oven to 350 degrees
In a small bowl combine oats, flour, baking powder, baking soda, and salt. Set aside
In a large, with electric mixer on medium speed, beat butter and peanut until smooth
Beat in sugars, then the eggs and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate.
On a ungreased baking sheet, drop dough by rounded tablespoonfuls, 2 inches apart
Bake 8 minutes or til golden brown.
Remove to wire rack and cool completely

Pork Chop & Rice Skillet

Ingredients

• 4 boneless pork chops, about 3/4-inch thick
• 1-1/2 teaspoons olive oil
• 1/2 cup uncooked long grain rice
• 1/2 can chicken broth
• 1/4 cup water
• 1/2 small onion, chopped
• 1/2 package frozen peas
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme

Directions

1. In a large skillet over medium heat, brown pork chops in oil; remove. Drain. Add the remaining ingredients to skillet. Place pork chops over the mixture.
2. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.

White Chocolate Popcorn

pop 2 bags of microwave popcorn (the more butter the better) and take out all the unpopped kernels (so as to save your teeth) and put in a large bowl.

melt 1/2 a bar of almond bark (or 2 small white chocolate bars, or one bag of white chocolate chips) in the microwave (30 seconds at a time and then stir between). Or you can do the old fashioned double-boiler way, but...why?

pour the almond bark or chocolate over the popcorn and stir all the popcorn is coated.

Put out on waxed paper to dry (unless it doesn't make it that long)

Enjoy!

P.S. This recipe comes from aunt Renae...she always has great dessert recipes :)

Cream Chese Potato Soup

Makes 6 servings

3 cups water
1 cup ham, diced
5 medium potatoes, diced finely
8 oz. pkg. fat-free cream cheese, cubed
half an onion, chopped
1 tsp. garlic salt
1/2 tsp. black pepper
1/2 tsp. dill weed

1. Combine all ingredients in slow cooker.
2. Cover. Cook on High 4 hours, stirring occasionally.
3. Turn to Low until ready to serve.

*Fix-It and Forget-It cookbook

Barbecue Chicken for Buns

Makes 16-20 Servings

6 cups diced cooked chicken
2 cups chopped celery
1 cup chopped onions
1 cup chopped green peppers
4 Tbsp. butter
2 cups ketchup
2 cups water
2 Tbsp. brown sugar
4 Tbsp. vinegar
2 tsp. dry mustard
1 tsp. pepper
1 tsp. salt

1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 8 hours.
3. Stir chicken until it shreds.
4. Pile into steak rolls and serve.

*Fix-It and Forget-It cookbook

Beef Dumpling Soup

Makes 5-6 Servings

1 lb. beef stewing meat, cubed
1 envelope dry onion soup mix
6 cups hot water
2 carrots, peeled and shredded
1 celery rib, finely chopped
1 tomato, peeled and chopped
1 cup buttermilk biscuit mix
1 Tbsp. finely chopped parsley
6 Tbsp. milk

1. Place meat in slow cooker. Sprinkle with onion soup mix. Pour water over meat.
2. Add carrots, tomato, and celery.
3. Cover. Cook on Low 4-6 hours, or until meat is tender.
4. Combine biscuit mix and parsley. Stir in milk with fork until moistened. Drop dumplings by teaspoonfuls into pot.
5. Cover. Cook on High 30 minutes.

*Fix-It and Forget-It cookbook

Bandito Chili Dogs

Makes 10 Servings

1 lb. hot dogs
2 15-oz. cans chili, with or without beans
10 3/4 oz. can condensed cheddar cheese soup
4-oz. can chopped green chillies
10 hot dog buns
1 medium onion, chopped
1-2 cups corn chips, coarsely crushed
1 cup shredded cheddar cheese

1. Place hot dogs in slow cooker
2. Compine chili, soup, and green chilies. Pour over hot dogs.
3. Cover. Cook on Low 3-3 1/2 hours.
4. Serve hot dogs in buns. Top with chili mixture, onion, corn chips, and cheese.

*Another recipe from Fix-It and Forget-It cookbook

All Day Pot Roast

Makes 5 servings

1 1/2 lb. boneless eye of beef round roast, round rump roast, or chuck roast
4 medium potatoes, quartered
16 oz pkg. peeled baby carrots
10 3/4 oz can golden mushroom soup
1/2 tsp dried tarragor or basil, crushed

1. In a large nonstick skillet, brown meat on all sides
2. Place potatoes and carrots in slow cooker. Place browned meat on top of vegetables.
3. In a small bowl, mix together soup and tarragon or basil. Pour over meat and vegetables.
4. Cover and cook on Low 10-12 hours, or on High 5-6 hours, until meat and vegetables are tender but not dry.

*For Christmas, I got the most amazing gift: Fix-It and Forget-It Big Cookbook, 1400 Best Slow Cooker Recipes compiled by Phyllis Pellman Good. This recipe (and several other slow cooker recipes I post) all come from this book. Ask for it for the next holiday. It's amazing.