Potato Soup, Spicy and Broccoli

4 lbs. Potatoes, peeled and cubed
2 cans of Chicken Broth, low sodium

Boil the Potatoes in the broth until tender, DO NOT DRAIN!!!

8 oz of Pepper Jack Cheese, grated
(for not as spicy: 4 oz of Pepper Jack and 4 oz Monterey Jack)

Add to the potatoes and let melt.

1 can Cream of Celery
1 can Cream of Onion
1 c. sour cream
1 pint 1/2 and 1/2 (can use fat free)

Stir in until hot, Serve immediately. If you have leftovers and used just pepper jack, it will be very spicy the next day but is still good.

or...add the following after the potatoes are cooked and not drained...

8 oz of Monterey Jack cheese

1 can Cream of Celery
1 can Cream of Mushroom
1 c. sour cream
1 pint 1/2 and 1/2 (can use fat free)

then...chop up a bunch of broccoli and add to the soup. Cook for about 5 more minutes until the broccoli is about half cooked and still slightly crunchy.

super yummy with sourdough bread!
Stir in until hot, Serve immediately. If you have leftovers and used just pepper jack, it will be very spicy the next day but is still good.

Penne with Salsa Verde, Mozzarella, and Cherry Tomatoes

¼ cup lightly packed flat-leaf parsley w-thick stems removed

2 cloves of garlic, smashed

1 ½ tablespoons drained capers

½ teaspoon anchovy paste (which I never use)

6 tablespoons olive oil

¾ teaspoon red-wine vinegar

¾ teaspoon salt

¼ teaspoon fresh-ground black pepper

¾ pound penne rigate (or any other kind you like)

¾ pound fresh mozzarella, cut into ¼-inch cubes

2 cups cherry (or grape) tomatoes, cut into quarters

1. In a blender or food processor, puree the parsley, the smashed garlic, the capers, and the anchovy paste with the olive oil, the wine vinegar, and the salt and pepper.
2. In a large pot of boiling, salted water, cook the penne rigate until just done, about 13 minutes. Drain.
3. In a large bowl, toss the pasta with the parsley mixture, mozzarella, and tomatoes.

Mom's Chocolate Christmas Cookies

1 (10 oz.) jar maraschino cherries (about 48)
1 1/2 c. flour
1/2 c. unsweetened cocoa powder
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. butter
1 c. sugar
1 egg
1 1/2 tsp. vanilla
1 (6 oz.) pkg. semi sweet chocolate pieces
1/2 c. sweetened condensed milk

Drain cherries and reserve juice. Stir together flour, cocoa, soda, powder and salt. In a large mixer bowl beat butter until soft. Add sugar and beat until fluffy. Add egg and vanilla; beat well. Add flour mixture and blend well.

Shape dough into 1" balls. Place about 2" apart on ungreased cookie sheets. Press down center of each with your thumb. Place a cherry in each cookie.

In small saucepan combine chocolate chips and sweetened condensed milk. Cook over low heat until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice. Spoon 1 teaspoon frosting over each cherry, swirling to completely cover cherry.

Bake at 350 degrees for about 10 minutes. Remove to racks and cool. Makes about 48.

basic wheat bread (for the kitchen-aid)

1/2 c milk
3 T milk
2 t salt
2 t butter
2 packages active dry yeast
1 1/2 c warm water
5-6 c flour

Place milk, sugar, salt, and butter in a small saucepan. Heat over low until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water. Add lukewarm milk mixture and 4 1/2 c flour. Mix for one minute on speed 2.

Add remaining flour, 1/2 c at a time until dough sticks to dough hook and cleans the side of the bowl (about 2 minutes at speed 2).

Place dough in greased bowl, cover, and let frise for about 1 hour, or until dough has doubled.

Punch bowl down and either divide in half and shape into two loves or roll out into rolls.

Make for about 30 minutes at 400 degrees.

freshly ground whole wheat oatmeal chocolate chip cookies

2 c butter
3 1/2 c sugar
2 T molasses
4 eggs
2 T hot water
2 t vanilla
1 t salt
2 t baking soda
2 t kitchen specialties dough enhancer
5 c whole wheat flour
6-9 c oats

Add any and or all of the following: semi sweet chocolate chips, walnuts, dates, coconut, raisins, craisins, butterscotch chips, peanut butter chips, etc.

Combine and blend butter, sugar, molasses, eggs, hot water, and vanilla in a bowl. In a separate bowl, mix all of the dry ingredients (minus the oats) together. Combine the two mixtures. Mix in the oats and optional chips/nuts.

Spread the dough evenly onto two or three cookie sheets. Preheat oven, bake at 350 degrees for about 15-20 minutes. Cut into bars when cooled.

BYU Mint Brownies

Sugar-n-Spice, Cougareat Food Court

MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING

5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Apricot Stuffing

1 C hot water
1 C cooked wild rice
1/2 C chopped pecans
1/2 C Dried Apricots cut up
1/4 C butter melted
1 chopped onion ( I omit of course)
1 Pkg stove top stuffing
1 C or so chicken broth

Mix all together and bake at 350 for 1/2 hour or 45min. I really like this I think it's worth a try!

Butternut Squash Soup (from Lacey)

2 tablespoons butter
1 small onion chopped (yuck, I use powder)
1 celery stalk (or however much you want)
1 medium carrot (I do more)
2 potatoes ( i do more)
1 medium butternut quash peeled, seeded, and cubed
32 oz of chicken broth

In large pot melt butter, add veggies cook until lightly browned. Pour in chicken broth (enough to cover veggies). Bring to a boil. Reduce heat to low, cover pot, and simmer until all veggies are tender (40 minutes or so). Transfer soup to blender and blend until smooth.

This is yummy. I always have to split it to get it all blended.

Corned Beef and Cabbage (from Lacey for St. Patrick's Day)

4 1/2 lbs corned beef (with seasoning packet)
1 onion peeled and left whole
1 small head cabbage
6 potatoes quartered
4 large carrots sliced
2 TBLS butter (optional)
1/4 cup fresh parsley (optional)

1. In a 6 quart Dutch over, place the beef and seasonings, onion. Fill pan with water to cover everything plus 1 inch. Bring to boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled with fork.

2. Once meat is done, add cabbage, potatoes and carrots, pressing them down into the liquid. Simmer until potatoes are tender. Skim off any oil that comes to surface. Stir in butter and parsley. Remove from heat.

I just use this as guide I don't follow it directly. I also don't use the butter and parsley.

Spinach Artichoke Dip (from Lacey from Kraft)

1 pkg (8oz) cream cheese softened
1 pkg (10oz) frozen chopped spinach, thawed, well drained
1 jar (7.5 oz) marinated artichoke hearts drained chopped
1/2 cup shredded mozzarella
1/2 tsp garlic powder
1/3 cup grated Parmesan cheese

Spread cream cheese onto bottom of microwaveable 9 inch pie plate. Mix spinach, artichokes, mozzarella cheese and garlic powder until will blended; spread over cream cheese. Sprinkle with Parmesan cheese. Microwave for 2 min or until heated through.

This is super easy and SOOO yummy. I think everyone should try it! I always microwave it longer and I serve with tortilla chips.

Ravioli Soup (from Lacey)

2 Cups sliced carrots
2 Cans Italian diced tomatoes (I puree them)
1 Can great northern beans
2 tsp Basil (optional)
9 oz of Ravioli (cooked separately and added once soup is ready)


Super easy and yummy I think. Adjust the amount of Ravioli to personal tastes.

Chicken Tortilla Soup (from Lacey)

1 Green Pepper or can diced chilies
3 Cans chicken broth
3 Cans cream of chicken
3 chicken breast cooked and shredded
1/2 cup medium salsa
1 tsp chili powder

I just use whatever I have and cook it all on the stove. Can serve with cheese, sour cream and tortilla chips (of course).

Homemade Noodles (from Lacey)

1 egg
1/2 teaspoon salt
1/4 baking powder
2 1/2 Tablespoons milk
1/4 teaspoon oil

mix well

Gradually add 1 Cup Flour to the egg mixture. Roll out (thin) on floured surface and cut (I use a pizza cutter). Let dry (I usually don't). To cook bring water (or broth or soup) to a boil and add noodles by the handful keeping water boiling. When all noodles are added boil for a minute or so then turn down heat and simmer until tender.

Easy Toffee (from Amber)

I love this recipe! It's going to be a Christmas-time staple for me because it's easy and delicious. I made a pan and had to give more than half away because it made so much.

ingredients:
1 stack of saltines
1 cup butter
1 cup light brown sugar
1 bag (12 oz) semi-sweet chocolate chips
chopped nuts (optional) I prefer chopped almonds

Line a large cookie sheet with foil. Lay crackers on foil in solid cover, crackers touching. Boil butter and brown sugar for 3 minutes (start timer after it starts boiling), stirring constantly. Pour over crackers, spreading to cover them all. Bake at 400 for 5-7 minutes; do not allow sugar to burn. Remove from oven and allow to sit about 3 minutes. Sprinkle chocolate chips evenly over candy and spread with a spatula as chocolate begins to melt. Sprinkle on chopped nuts while chocolate is still wet. Refrigerate. Chocolate will harden in about 30 minutes to an hour and candy can be broken into pieces.

quinoa salad

1 c quinoa (cooked)
dash of balsamic vinegar
dash of olive oil
dash of lemon juice
italian seasoning
feta cheese
tomatoes
1 can garbanzo beans
green onions, chopped
green peppers, chopped

granola

6 cups rolled oats
1 c raw wheat germ
1/2 c flaked coconut
3 T cinnamon
1 c walnuts
1 c pecans
1/2 t salt
1 c raw sunflower seeds
1/4 c sesame seeds
1/4 c flax seeds
1/2 c pumpkin seeds

mix dry ingredients in a large bowl. then add:

1 1/4 c coconut oil (warmed until liquefied)
1 1/4 c real maple syrup

mix well and spread on cookie sheet (lined with parchment paper). cook for 45 minutes at 300 degrees.

magic peach cobbler

1 stick butter
1 c. sugar
1 c. flour
1 1/2 tsp. baking powder
3/4 c. milk
1 3/4 c. sliced peaches, can use lg. can of peaches, juice and all

This is fast, easy and very good. Melt butter in a 9x15 pan. Mix sugar, flour, baking powder and milk and pour this mixture over the butter - don't stir.

Add peaches on top of this.

Bake at 350°F for 30 minutes or brown on top. Sprinkle with cinnamon/sugar

This is Dan and Lacey's recipe (if Dan can make this, anyone can)

Greek Chicken Pasta (from Amber)

Serves 6

Ingredients
1 lb uncooked pasta
1 T olive oil
2 cloves garlic, crushed
1/2 cup chopped red onion
1 lb chicken, in bite sized pieces
1 14oz can marinated artichoke heart, drained and chopped
1 large tomato
1/2 cup crumbled feta cheese
3 T fresh chopped parsley
2 T lemon juice
2 tsp. dried oregono
salt and pepper to taste

1. boil pasta for 8-10 minutes
2. heat olive oil in large skillet, add garlic and onion to saute for 2 minutes. stir in chicken. cook, stirring occasionally, until chicken is cooked (about 5-6 minutes)
3. reduce heat to medium-low and add artichoke, tomato, feta, parsley, lemon juice, oregano and cooked pasta. stir until heated through, about 2-3 minutes.

this is a tasty recipe, promise. i usually add what I have of the ingredients though, but feta and artichoke is a must, also good with a little zucchini.

texas sheet cake

bring to boil:
1 c water
1/4 c shortening
1/2 c butter
1/4 c cocoa

combine:
2 c sugar
2 c flour
1 t cinnamon
1 t baking soda
1/2 t salt

add cocoa mixture to dry ingredients and blend.

beat into mixture:
1/2 c buttermilk
1 t vanilla
2 eggs

pour into a 9x15 in greased pan and bake at 300 degrees for 20 minutes.

frosting:
1/2 c butter
6 T buttermilk
1/3 c cocoa
1 pound powdered sugar
1 t vanilla

bring first three ingredients to a boil, stirring constantly. gradually beat in powdered sugar and vanilla. pour over hot cake.

turtle cake

1 box german chocolate cake mix
1/2 c butter
14 oz bag caramels
1/4 c evaporated milk
1 c chocolate chips
1 c pecans

follow directions for cake mix. pour half in pan and bake for about 15 minutes. melt butter and caramels. add milk until smooth. sprinkle chocolate chips and pecans over cooked cake bottom, and then pour the caramel mixture on top. cover with the remaining cake batter. bake for 30 minutes.

dutch meat loaf

1 lb lean ground beef
1/2 c dry bread crumbs
1 egg
1/2 c evaporated milk
3 T chopped onion
1 t salt
dash of pepper

mix ingredients together and place in a loaf pan. spread topping and bake for one hour in a 350 degree onion

topping:
3 T brown sugar
1/4 c ketchup
1/2 t nutmeg
1 t mustard
1 t worcestershire sauce

combine and mix.

orange rolls

dissolve:
4 t yeast
1/2 c warm water

add to yeast:
2 eggs
1/2 t salt
1/2 c sour cream
2 c flour

knead in:
1 1/2 c flour
let rise until double. kneed dough 15 times. roll into 2 12-inch circles.

mix:
1/2 c sugar
2 T orange rind
sprinkle on dough circles

combine:
1/2 c butter
1/2 c sour cream
3/4 c sugar
2 T orange juice
combine in a saucepan and boil for 3 minutes, stirring constantly. spread onto dough circles. roll and cut.

let rise until doubled. bake at 350 degrees for 20 minutes

southwestern white chili

2 T italian dressing
1 lb chopped chicken breast
1 small onion, chopped
2 cans (15 oz) white beans, drained and rinsed
1 can chicken broth
1 can (4 0z) green chilies, drained
1 t ground cumin
1 1/2 c mexican style cheese, shredded
2 T fresh cilantro, chopped

HEAT dressing in a saucepan. add chicken and onions. cook for about 7 minutes until chicken is cooked through, stirring occasionally. STIR in beans, broth, chilies, and cumin. bring to boil, then reduce to medium heat; stirring occasionally. SERVE topped with cheese and cilantro.

Honey Wheat Bread (from MOM)

1.25 cup of water
3 tablespoons honey
2 tablespoons butter, softened
2 cups whole wheat flour
1.5 cup bread machine flour
1.5 teaspoon salt
2 teaspoon regular active dry yeast or 1.75 teaspoons
quick-acting active dry yeast

Mix in order listed, bake on whole wheat cycle.

easy toblerone mousse (from Amber)

8 triangles (about 2-1/2 oz.) toblerone

1-1/2 cups cool whip

microwave chocolate for 1 minute or until melted, then cool for one minute. add cool whip and stir with whisk until blended. refrigerate at least 5 minutes.

serves 2. I like to garnish with a little toblerone triangle (you should always buy extra because you will inevitably eat a square before melting it anyway.)

oatmeal waffles (from Amber)

1 1/2 cups whole wheat pastry flour
1 T baking powder
1/2 tsp cinnamon
2 T brown sugar
1 cup oats
1/4 tsp salt
1/3 cup non-fat vanilla yogurt
1 1/2 cups skim milk
3 egg whites (or 2 eggs)

mix dry ingredients together. add milk, eggs and yogurt all at once. stir till blended. bake in waffle iron. top with fruit and yogurt.

(Amber's notes: whole wheat pastry flour is a great alternative to whole wheat in baked goods because it has the consistency of white flour but the nutrition of whole wheat. you can use your flour of choice in this recipe though. also, cut what you would normally consider a serving of waffles in half with this recipe because it is very filling.)

fool proof banana bread

1 c sugar
1/2 c butter, melted
2 eggs
3 T milk
3 rotten bananas
1 t baking soda
pinch of salt
2 c flour
1 c nuts (optional)

add butter, sugar, eggs, milk, and bananas. add dry ingredients and nuts. bake for 1 hour at 350 degrees in a buttered loaf pan.

mom's sweet corn cake/corn bread

1 box Jiffy Corn Bread Mix

1 can creamed corn

1 can kernel corn

1 stick butter, softened

2 eggs

1/2 cup sugar

1/2 cup mayonnaise

Mix everything together and pour in a 9 X 13 pan. Bake for 30 minutes until golden brown on top at 350 degrees.

chicken pot pie

first, i make a white sauce:
-melt 1/3 c butter in a large pan with 1 chopped onion.
-add 1/3 c flour to butter and stir for about 1 minute, until thickened
-mix 2/3 c milk and 1 3/4 c chicken broth to sauce
-stir until sauce boils and thickens. add salt and pepper

then add vegetables:
-i use whatever veggies i find in my fridge...such as carrots, corn, bell peppers, spinach, broccoli, celery, squash, sometimes potatoes, and so on. about 4-6 cups of veggies cut up.

-add veggies to white sauce and let simmer until veggies are about half-way cooked

then add chicken:
-add some cooked chicken (about 2 breasts). shred or chop the chicken and add to the sauce and veggies.

then add to pie crust:
i use the pre-made pie crust, and add the pot pie mixture. bake at 350 degrees for about 40 minutes. this is a definite crowd pleaser in the johnson household. this meal also freezes really well, and you can make a whole bunch at one time.

tips for perfect cookies

so these are my tips for making the perfect cookie:

0 always use buttered flavored shortening instead of regular shortening

0 whip the sugar, butter and eggs until smooth before adding any flour-type ingredients

0 bake the cookies until they are slightly under-done. then, let the cookies set on the pan for about
5 minutes after baking. this makes for a perfect, soft cookie

0 if you overbake your cookies, you don't have to throw that batch away (which i always used to
do because i hate hard cookies). put them in a jar with a piece of bread for about a day. the
bread will soften the cookies. then, feed those cookies to your kids while you enjoy the perfect
batches!

do you have any tips for perfect cookies? let us know!!!

snickerdoodles

1 1/2 c sugar
1/2 c butter
1/2 shortening
2 eggs
3 c flour
2 t cream of tartar
1 t baking soda
1/4 t salt
1/4 c sugar*
2 t ground cinnamon*

*to be mixed and used for rolling dough

heat oven to 350 degrees. mix ingredients but the end sugar and cinnamon. shape dough into 1 inch balls and roll in cinnamon-sugar mixture. place 2 inches apart on ungreased cooking sheet. bake for 8-10 minutes.

oatmeal chocolate chip cookies

2/3 c white sugar
2/3 c brown sugar
1/2 c butter, softened
1/2 c shortening
1 t baking soda
1 t cinnamon
1 t vanilla
1/2 t baking powder
1/2 t salt
2 eggs
3 cups oats
1 c flour
1 c chocolate chips (or raisins)

mix all the ingredients. drop dough by round teaspoons onto cookie sheet 2 inches apart. bake at 375 for 9 minutes.

myra's chocolate chip cookies

1 3/4 c butter flavored shortening
1 c white sugar
2 c brown sugar
4 eggs
2 t salt
2 t vanilla
2 t baking soda
2 t baking powder
4 1/2 c flour
1 bag chocolate chips

mix all the ingredients. roll dough into 1 inch balls. bake for 9 minutes at 350 degrees.

pasta alla carbonara

spaghetti
salt
olive oil
garlic cloves, minced
onions, minced
uncooked bacon, cut into squares
eggs (one per person)
fresh parmesan cheese

in a frying pan...put in olive oil until 1/2 inch tall in the pan. heat on a medium heat. add minced garlic and onions and cook until golden brown. add uncooked bacon and cook thoroughly.

as the bacon is cooking, add salt to boiling pot of water for spaghetti. cook spaghetti "al dente" (refers to the desired texture of cooked pasta in italian cooking. it literally means "to the tooth". when the pasta is cooked al dente, there should be a slight resistance in the center when the pasta is chewed).

scramble eggs in a separate bowl and add salt and pepper.

add cooked spaghetti to the oil, garlic, onion and bacon mixture and toss.

stir in scrambled eggs into the spaghetti mixtures (the eggs will be cooked by the pasta).

add fresh parmesan cheese and serve.

salmon pasta

cook .5-1 pound salmon in a pan with some butter until the salmon is flaky and falls apart. add about 1 cup heavy whipping cream, fresh basil (cut up), and a little salt and pepper. cook and stir on medium heat until thickened. toss with cooked pasta...and enjoy.

la pasta gialla (yellow pasta)

3 sticks of celery
3 sticks of carrots
3 sticks of fresh rosemary
3 large cloves of garlic, peeled
3 small onions, peeled
1 c. butter
1 c. water (or white wine)
1 bullion cube
1 large turkey thigh

in a large pot, put all of the ingredients together, including the whole sticks of rosemary (you don't really have to cut the ingredients unless they don't fit). bring to a boil and reduce to a simmer and leave until meat is cooked (about 45 minutes). pull out the meat and the sticks of rosemary. you can use the meat as a side dish if you want. put the rest of the ingredients into a blender/food processor and mince until the sauce is chunky, yet mixed. toss with your favorite short pasta and sprinkle with parmesan cheese.