Wanna-be Fried Chicken

4 large boneless-skinless chicken breasts

In a separate bowl, mix:
2 cups bread crumbs/crushed crackers
1 tsp seasoned salt
3 TBS parmesan cheese
1 tsp oregano
1/4 tsp garlic powder

Coat both sides of the chicken breast with the above ingredients. Place in greased 9x13 pan or baking sheet. Bake at 375* for 25 minutes, then turn pieces over and bake for another 20 minutes.

This was a college favorite. I think it's a combination of a couple recipes.

Scrumptious Oreo Dessert

1 package Oreos, crushed
1 stick butter, melted
16 oz Cool Whip (divided in 1/2)
8 oz cream cheese
1 cup powdered sugar
1 large package of chocolate pudding (mix to specified directions on box)

Mix crushed Oreos with butter. Press to bottom of 9x13 pan.

Mix 8 oz of Cool Whip, powdered sugar and cream cheese. Spread over Oreo crust.

Mix pudding to directions on box. Spread on top of cream cheese mixture. Put in freezer until firm.

When ready to serve, spread remaining Cool Whip on top.

This is from a recipe-exchange at Enrichment. Seriously, SO GOOD!

Below is another version of the above recipe I found off a Real Whipped Whipping Topping container.

Eggnog Snickerdoodles

1/2 cup butter, softened
1/2 cup shortening
1 3/4 cup sugar, divided
2 eggs
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 tsp ground nutmeg

Cream butter, shortening and 1 1/2 cups sugar. Beat in eggs. Combine flour, cream of tartar, baking soda and salt. Gradually add to creamed mixture.

In a shallow bowl, combine the nutmeg and remaining sugar. Roll dough ito 1 inch balls. Roll in sugar mixture. Place 2 inches apart on ungreased baking sheets.

Bake at 400* for 10-12 minutes or until lightly browned. Makes 6 dozen.

My college roommate Katrina loved to bake and would make these at Christmas time.

Nana's 90th Birthday Chicken Casserole

2 whole chickens
1 pint sour cream
2 cans cream of chicken soup
1 cup milk

Stew chickens; remove bones and cup up meat. Put in 9 x 13 inch pan (or larger). Combine soup, milk and sour cream and pour over chicken.

Dressing:
1 package (7 ounces) Pepperidge Farms dressing mix (or similar)
1/3 cup butter
1/4 cup chopped onion
1/2 cup celery, chopped
Salt, pepper and seasoning


Mix all ingredients together to make dressing. Put dressing on chicken and cover with foil. Refrigerate overnight.

Bake 1 hour at 350°F, covered.

Can be made ahead of time and frozen, but allow extra time to bake.

This was served at our ward Christmas dinner this past weekend. I asked Margaret Finlay for her recipe. This is what she said about it:
This recipe was served at Brad Finlay’s grandmother’s 90th birthday celebration. It is always a hit whenever I take it anywhere. (This recipe is from Helen Crump- Margaret's sister)

Whole-Wheat-Oatmeal Pancakes

Makes 8-10 pancakes.

2 eggs, separated
2 TBS oil
1 cup oats
1 cup water

Beat egg whites until stiff. Set aside. Combine egg yolks, water, oil and oats. Beat slightly and allow to stand for 5 minutes.

While waiting, stir together:

1/2 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
2 TBS sugar
1/3 cup dry nonfat milk powder

Add wet ingredients, mix together. Fold in egg whites. Cook on griddle.

This is from my healthy roommate college days. Ruth bought a cookbook from a food storage place and we had fun trying out different recipies.

Baked Potato Soup

4 large baked potatoes, diced
2/3 cup margarine
2/3 cup flour
7 cups milk
1/2 tsp salt
1/2 tsp pepper
4 green onions, chopped
12 pieces of bacon, cooked and crumbled
1 cup shredded cheese
1 cup sour cream (optional)
(also yummy with broccoli)

Melt margarine. Add flour, then milk and stir until thick (about 15 minutes). Add everything else.

From my neighbor, Ashlee. DELICIOUS! (the soup, that is...not Ashlee...)

Cornmeal Drop Biscuits

1 3/4 cup flour
2/3 cup cornmeal
2 TBS sugar
1 TBS baking powder
1/2 tsp salt
1/2 cup butter
1 cup buttermilk

Combine flour, cornmeal, baking powder and salt. Cut in butter. Add buttermilk. Drop on greased baking sheet. Bake at 450* for 12-14 minutes.

Yup, I like drop biscuits. This is from the internet.

Garlic-Herb-Cheese Biscuits

Mix:
2 cups flour
1 TBS baking powder
1/2 tsp salt
1/2 tsp garlic powder
3/4 tsp Italian seasoning

Cut in:
1/4 cup shortening

Add:
1/2 cup shredded cheese
1 cup milk

Drop by spoonfull on greased baking sheet. Bake at 450* for 10-12 minutes. Best when eaten warm. Makes 12.

I like drop biscuits, and this is a step up from your basic baking powder recipe. I would always make these in college. I think it's a variation of a recipe off a Bisquick box.

Holiday Cheese Ball

2 (8 oz) pkgs. cream cheese, room temperature
1 (4 oz) jar maraschino cherries, well drained, finely chopped
1/3 cup finely diced green pepper
2 Tbs. dried minced onion
1 cup well-drained crushed pineapple
½ tsp. seasoning salt
¾ cup finely chopped pecans

-In a large bowl, blend cream cheese, cherries, green pepper, onion, pineapple and seasoning salt.
-Divide in half; shape into 2 balls
-Refrigerate 4 hours or overnight.
-Pour chopped pecans into a pie plate or shallow dish. Roll each cheese ball in nuts until surface is coated with nuts.
-Serve immediately or cut two 12-inch squares each of plastic wrap and heavy-duty foil. -Wrap each ball separately in plastic wrap.
-Place 1 wrapped cheese ball in center of 1 prepared foil square. Wrap tightly.
-If refrigerated, used within 2 to 3 weeks.
-If frozen, use within 6 months

Colors are excellent for Christmas

Be sure to do the 3rd step (refrigerate 4 hours or over night). If you don't it will be hard to keep it's ball shape as you roll the cheese ball in the nuts. This is my favorite appetizer to serve. I serve it with club crackers. I got this recipe from my mom.

Hunter's Stew

More like a casserole than a stew, this is essentially a tin foil/dutch oven dinner. This is very versatile and you can add whatever vegetables you like. The ones listed are the ones I use. (If you're short on provisions, the first 6 ingredients are pretty much necessary.) Sorry there are no quantities listed--add as much as you need/like.

Potatoes, peeled and sliced thin
Onion, chopped
Carrots, sliced thin
1 lb. hamburger, cooked and drained
1 can cream of mushroom soup
1 can tomato soup
Celery, sliced thin
Bell peppers, chopped
Corn
1 small can green chilis
Seasonings: Worcestershire sauce, salt, pepper, crushed red pepper, SeasonAll, Mrs. Dash

Layer/dump all ingredients in a crock pot and cook all day. OR...cook in a 9x13 at 375* for about 1 1/2 hours (until potatoes are done).

From my college roommate, Jess.

Lime Punch

Cook until clear:

2 cups sugar
3 cups water

Add:
1 - 3 oz lime jello (sm pkg,-doubled it’s 3/4 cup)
2 cups hot water
1 large can pineapple juice (46oz)
1/2 cup lemon juice
1/2 bottle (1 oz size) almond extract (1Tbs)

Stir well. Freeze. Set out one hour before serving. Add 2 quarts ginger ale or 7-up.

I got this recipe from Francis Laidlaw. It is very good! We served this at Janelle's wedding reception. Everyone like it so much, we ran out. Good thing we also served ice water with lemon slices!

1 small to medium pumpkin
1 onion, chopped
2 Tablespoons vegetable oil
1½ to 2 lbs. ground beef
2 Tablespoons soy sauce
1 Tablespoons brown sugar
1 (4oz) can sliced mushrooms, drained
1 (10 3/4 oz.) can cream of chicken soup
1½ cups cooked rice
1 (8oz) can sliced water chestnuts, drained

Cut off the top of pumpkin and thoroughly clean out seeds and pulp. Paint an appropriate face on the front of the pumpkin with a permanent marking pen or acrylic paint. Preheat oven to 350 degrees. In a large skillet, sauté onions in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar mushroom and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling on a baking sheet. Bake 1 hour or until inside meat of the pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid and serve meat. For your vegetable, scoop out cooked pumpkin and serve. Serves 6.

I love this recipe. It is so fun to make and eat. We usually have it once a year around the Halloween season.

Rachel used Mel's Kitchen Cafe's recipe this year (2020).  Mel's recipe is made with chicken instead of beef.   

DINNER IN A PUMPKIN

YIELD:  6-8 SERVINGS

 

PREP TIME:  25 MINUTES

 

COOK TIME:  1 HOUR 30 MINUTES

TOTAL TIME:  1 HOUR 55 MINUTES

INGREDIENTS

•  1 medium pumpkin (see note)

SAUCE:

•  1 1/2 cups low-sodium chicken broth
•  1/4 teaspoon poultry seasoning (or sub a pinch each of marjoram, sage and thyme)
•  1/2 teaspoon onion powder
•  1/4 teaspoon garlic powder
•  1/8 teaspoon black pepper
•  1/2 teaspoon salt, more to taste if needed
•  1/8 teaspoon dried parsley
•  1/8 teaspoon paprika
•  1 cup milk
•  1/2 cup all-purpose flour
•  4 ounces light or regular cream cheese, cubed

CASSEROLE:

•  1/2 tablespoon oil (coconut, vegetable or olive oil)
•  1/2 cup finely chopped yellow or white onion
•  2 cloves garlic, finely minced or 1/2 teaspoon garlic powder
•  1 cup finely diced carrots
•  1 cup diced broccoli florets
•  1 cup frozen corn kernels
•  2 cups cooked rice or quinoa
•  3-4 cups cooked chicken (see note)

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.
2. Cut the top off the pumpkin and set aside - try for about a 6-7-inch opening. Clean out the seeds and insides of the pumpkin until the inner walls of the pumpkin are smooth.
3. For the sauce, in a medium saucepan over medium heat bring the chicken broth and all the seasonings to a simmer. Whisk the milk and flour together until very smooth. Gradually pour it into the simmering broth while whisking quickly and continue cooking until the mixture is bubbly and thick. Off the heat, stir in the cubes of cream cheese and let them melt while preparing the rest of the ingredients.
4. In a large, 12-inch nonstick skillet, heat the 1/2 tablespoon oil over medium heat. Add the onion, garlic (or garlic powder), carrots, broccoli and corn. Cook the mixture, stirring often, until the onion is translucent and the vegetables are slightly tender, 5-8 minutes.
5. In a large bowl, combine the rice or quinoa, chicken, and cooked vegetables. Stir the sauce to combine the soft cream cheese and pour over the other ingredients, mixing to combine. Add additional salt and pepper to taste (don't be shy - it may need another 1/2 teaspoon of salt or so).
6. Lightly salt and pepper the inside of the pumpkin (the sides and bottom) and spoon the casserole into the pumpkin.
7. Place the top back on the pumpkin and place a large rimmed baking sheet covered in foil in the oven. Most likely it will need to be on a rack placed low in the oven to fit the pumpkin. Carefully place the pumpkin on the baking sheet and bake for 90 minutes.
8. Remove the baking sheet and pumpkin from the oven and let the pumpkin rest for 10 minutes before serving. Scoop the casserole out of the pumpkin - don't forget to scrape the soft, delicious sides of the pumpkin to get a bit of the sweet pumpkin meat in with the casserole (that's what makes it so tasty!).
9. Be careful moving the pumpkin after it has baked. It probably should stay on the baking sheet - the sides will be ultra soft and I've learned the hard way that if the pumpkin is being moved from the baking sheet to a platter, it may split in half!

NOTES

Pumpkin: ok, let's talk pumpkins for this recipe. It will vary a little based on the fact that some pumpkins have more guts than others (gross but true); generally speaking, you want to look for a pumpkin that is about 9-10 pounds with dimensions about the equivalent of 10-inches high and about 26 1/2 inches in circumference at the thickest part. It's ok if it's slightly larger and the casserole ingredients don't fill it all the way up. Just make sure with the stem back on that it can fit in your oven.

Chicken: if you have access to good-quality rotisserie chickens (I'm looking at you, Costco), this is a perfect recipe to use the meat in. 

Make Ahead: several of the components can be made ahead of time - the cooked chicken, cooked rice or quinoa (cook it up earlier in the week and keep it in the refrigerator) and even the sauce (it can be prepared days in advance, too, and used straight from the fridge).

HTTPS://WWW.MELSKITCHENCAFE.COM/DINNER-IN-A-PUMPKIN/

Home Style Dressing Mix (Home made Ranch Dressing)

2 tsp instant minced onion
½ tsp salt
1/8 tsp garlic powder
1 Tbs. parsley flakes

Mix with 1 cup buttermilk and 1 cup Best Foods

For a vegetable or chip dip, use:

1 cup sour cream and 1 cup Best Foods instead

I think this is from the Make-a-Mix cookbook. I use it all the time for vegetable dip

Pumpkin Cookies

1 cup brown sugar firmly packed
1 cup cooked or canned pumpkin
1/2 cup oil (I use canola)
1 tsp vanilla
2 cups sifted flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1 cup raisins
1/2 cup chopped nuts (optional)

In mixing bowl, beat together sugar, pumpkin, oil and vanilla.

Sift together dry ingredients. Add to mixing bowl ingredients and stir until smooth. Blend in raisins and nuts.

Drop by spoonfuls on greased baking sheet. Bake at 350 degrees for 12 minutes. Makes 3 to 4 dozen. No eggs are needed in these moist, soft cookies.

These are the BEST cookies. A must to make each Halloween season! This recipe is from my mom.

Pumpkin Crunch

1 package Yellow cake mix
1 can (15 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 1/2 cup sugar
1 tsp. cinnamon
1 tsp. salt
1/2 cup nuts
1 cup butter, melted

Heat oven to 350°. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bow. Pour into a greased 9x13 pan. Sprinkle dry cake mix over pumpkin mixture. Then sprinkle with nuts. Drizzle with butter. Bake for 50-55 minutes or until golden brown. Cool, served chilled.

Serve with whipped topping.

I got this recipe off the Internet. I haven't tried it yet, but I will soon. 

Impossible Pumpkin Pie

1 1/2 cup sugar
1 cup Bisquick
4 T. margarine or butter
2 (12 oz.) cans evaporated milk
4 eggs
1 (29 oz) can pumpkin
2 1/2 t. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1/2 tsp. ground cloves
4 tsp. vanilla

Heat oven to 350 degrees. Spray 9x13" glass pan. Beat all ingredients until smooth, about 2 minutes, with a hand mixer. Pour into pan. Bake until knife inserted in center comes out clean - about 50-55 minutes.

April Steimle gave me this recipe to make for the Young Married fireside this past Sunday. It was so good and so easy. She served it with a spoon full of Cool Whip on top.

Pumpkin Cookies/Chocolate Cookies (Weight Watcher's Recipe)

These cookies pictured above were made with  chocolate cake mix, 1/2 cup chocolate chips, and a 15 oz can of pumpkin

______________________________

1 (15 oz) can of pumpkin

1 spice cake mix

1/2 cups chocolate chips

Mix pumpkin, cake mix and chocolate chips together. THAT'S IT!

Bake on greased (I use *parchment paper) cookie sheet at 350* for about 15 minutes. (These cookies are so moist, I always cook them for the full 15 minutes)    Makes 24.

This is from my fabulous neighbor Annie. So amazing. And it's a Weight Watchers recipe, so you can eat an entire batch by yourself without feeling guilty. Well, maybe just a LITTLE guilty.

*

Pumpkin Apple Streusel Muffins

Makes 24 muffins.

2 1/2 cups flour
2 cups sugar
1 TBS pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs slightly beaten
1 cup canned pumpkin
1/2 cup oil
2 Granny Smith apples, peeled and finely chopped

Topping ingredients:
2 TBS flour
1/2 tsp cinnamon
1/4 sugar
4 tsp butter

Combine first five ingredients in a bowl. Set aside. In a separate bowl mix eggs, pumpkin and oil until well mixed. Stir in apples gently. Add to the dry ingredients, stir just until incorporated. Do not overmix! Spoon into muffin tin. Sprinkle with topping. Bake at 400* for 20 minutes.

From the kitchen at Aspen Grove. When I worked there, my coworker Michelle snuck into the kitchen and stole the recipe for me. I absolutely love these! And, when 'tis the season, how can you resist?

Pita Pockets

1-2 lb hamburger
1 chopped onion
1 chopped green pepper
1 small can mushrooms
2 chopped tomatoes (1 can diced)
1 small can green chiles
1-2 cup grated cheese (cheddar/mozzerella, etc)
Pitas (Or tortillas. Or sliced french bread)

Brown hamburger with chopped onion. Drain grease. Add green pepper, mushroom, tomatoes, chiles. Simmer to blend flavors. Remove from heat, put grated cheese on top. Cover and let sit for 5 minutes before serving. Stuff in a pita.

This recipe is great because it is very adaptable. Add more (ie: garlic, chopped celery), substitute, or take out ingredients. If you don't have pitas, it's good wrapped in a tortilla with lettuce. Jess says it's also yummy eaten sandwich-style on French bread with Italian salad dressing. EXPERIMENT!

From my roommate Jess. Yummy and easy. (If it's not either of those, I won't make it!)

Nutty Crunch (cabbage) Salad

10 oz cole slaw package
½ cup slivered almonds (toasted)
2 Tbs sesame seeds (optional)
green onions chopped (optional)
2 packages Top Ramen noodles crushed

Dressing:

¼ cup sugar
¾ cup oil (I use ½ cup)
½ cup rice vinegar
1 teaspoon pepper
1 package flavor from top Ramen Noodles

For a main dish, add cut up cooked chicken and a can of drained mandarin oranges.

I got this recipe from Pam Secor.

Cheesecake Tarts

2 – 8 oz packages cream cheese
2 eggs
¾ cup sugar
1 TBS lemon juice
1 package Nabisco vanilla wafers

Put 1 vanilla wafer in a cupcake paper

Cream cheese and sugar. Add eggs and lemon juice. Mix

Fill papers 2/3 full.
Bake 20 minutes at 375.

Chill and fill with canned pie filling (cherry, blueberry, etc.)

Makes about 20 and uses ½ can of filling.

Remove papers before serving.

I got this recipe from my mom. It's a nice elegant dessert

Chocolate Waffles

Mix:
1/2 cup butter (softened)
3/4 cup sugar

Add:
2 eggs and mix until light and fluffy

In another bowl, combine:
1 1/4 cup flour (for thicker waffles or for higher altitudes, add extra 1-2 TBS of flour, as needed)
1 tsp baking powder
4 to 5 Tbs cocoa
1/2 tsp salt
1/2 tsp cinnamon

Add flour mixture to butter, egg, sugar mixture.

Add to Above:
1 cup milk
1 tsp vanilla

Bake in waffle iron and serve topped with vanilla ice cream.

Uncle Douglas use to make this during his dating days to impress girls with his delicious cooking talents. Rachel served this last night at a party and everyone loved it. She also served it with whipped cream, mini chocolatechips, peanut butter, and bananas.

Tahitian Coconut Bread

2 cups fresh grated coconut
1 1/2 cups sugar
1 1/2 cups water
2 tsp baking powder
4 cups flour

Combine coconut, sugar and water. Blend flour and baking powder together. Mix all ingredients to a doughy texture, adding a little flour as needed so it is not too sticky. Separate into 5 equal parts and roll into the size of a hot dog bun. Wrap in aluminum foil and bake at 350* for 1 to 1 1/2 hours. Makes 5 loaves.

We got this recipe at the Hawaiian Cultural Center when we dropped Kristine off at BYU-Hawaii.

Stewed Chicken

Put 1 chicken in crock pot or in pot on stove along with several carrots, some celery stock (including leaves) and an onion cut into quarters. Cover with water and salt to taste. Cook until tender. Remove chicken and vegetables. Strain broth. Cut chicken off bones in larger bite size pieces. Put back in broth.
Heat broth to slow boil and thicken with a mixture of cornstarch and water. Serve over mashed potatoes or rice.

My mother always made this when anyone in our family was sick. She called it her, “Mormon, Jewish Chicken Soup. She always has a batch in her freezer for times of need.

Potato Bar

Ideas to serve over baked potato for a potato bar:

leftover chili
tomatoes
leftover roast and gravy
cheese
sour cream
chopped olives
cottage cheese
salsa
butter
green onions
broccoli
cooked bacon
ham (cut up lunch meat)

This is a great fall or winter dish. Easy to make. It is a good and easy recipe to serve when you have company. Any combination of the above list can be served.

Spaghetti

16 oz package of spaghetti noodles cooked as directed
26 oz can of spaghetti sauce
1 can cream of mushroom soup
14 oz can tomatoes (pureed if desired)
1 lb ground beef that has been cooked with onions, if desired.

In a large pot, put in spaghetti sauce, cream of mushroom soup, tomatoes, cooked beef, cooked noodles. Mix and heat through.

I got this combination of ingredients from Scott's mom and have been serving this spaghetti recipe during our whole married life.

Ideas for Dinner Side Dishes

• Orange smiles
• Tomato and cucumber salad: cut up tomatoes and cucumbers into a bowl. Pour on Italian dressing
• Waldorf salad: cut apples, diced celery, crushed or tidbit pineapple (drained) chopped walnuts (optional), miracle whip or vanilla yogurt.
• Carrot coins

These are just random ideas to serve as dinner side dishes. The cucumber tomato salad is a great on to serve in the summer with the abundance of garden produce.

Sloppy Joe

For meat mixture:
Brown 2 lbs ground beef with 1 cut up onion. Add 1/2 tsp salt and 1/2 tsp pepper.

For BBQ sauce, combine in jar or bowl:
1 cup ketchup
½ cup water
2 Tbs sugar
2 Tbs prepared mustard
2 Tbs worcestershire sauce

This is a great meal to make when you don't know what else to make. This works for me because I always have frozen chubs of hamburger in my freezer from Costco. I'll also try to have hamburger buns in my freezer. If I don't, toasted bread or some kind of hard roll would work. I also like to add a slice of tomato and cheese to this dish if I have them on hand.  I have also used 2 lbs of ground turkey instead of ground beef and you can't really tell the difference in taste, but your pocket book will feel the difference with rising beef prices.  

Hash Brown Potatoes

Save leftover baked potatoes in the fridge and grate them the next morning. Heat butter or margarine in frying pan and add grated potatoes. Cook one side. Turn with spatula and cook other side.

Make sure the butter is good and hot when you put in your grated potatoes. Don't turn them until they are golden brown. When ever I bake potatoes for dinner I always try to have leftovers so I can have hash browns for breakfast. Sometimes I serve hash browns with sloppy joe for dinner.

Waffles

2 eggs separated
1 1/2 cups milk (I change to 1 3/4 cups)
1/2 cup vegetable oil (I change to 1/4 cup)
1 3/4 cups flour
1 Tbs. baking powder
1 Tbs. sugar
1 tsp. salt

Beat egg whites until stiff and set aside. In a separate bowl, beat egg yolks until thick. Beating, add milk and oil. Add dry ingredients and beat until smooth. Fold in egg whites. Cook in waffle iron.

This recipe is from my sister-in-law, Christy. I double the recipe and freeze the leftovers for toaster waffles. It is a Magnusson family tradition to have waffles every Saturday.

Maple Syrup

4 cups white sugar
1/2 cup brown sugar
2 cups water
1 tsp vanilla
1 tsp maple flavoring

Combine white and brown sugar and water in pot. Stir. Put on stove and bring to a boil. Boil until the liquid turns clear. Don’t stir the syrup while it is boiling. Then turn off heat and add vanilla and maple flavoring and stir.

I got this recipe from my Roommate Charlayne VanRy over 30 years ago and it is the only syrup we serve at the Mag Pad.

Buttermilk Pancakes

2 eggs
2 cups plus buttermilk
2 TBS cooking oil
1 tsp salt
2 cups sifted flour
2 tsp baking powder
1 tsp baking soda

Beat first five ingredients with wire whip until smooth.
Sift in flour and beat adding buttermilk until it is consistency of thick syrup.
Fry on hot skillet.
For wheat pancakes use honey for sugar and add 1 tsp. vanilla

I've been on the look-out for a good "made from scratch" pancake recipe and this one won. I got it from the Little family recipe book. I don't have buttermilk on hand, so I add 1 TBS vinegar to each cup of milk when the recipe calls for buttermilk.

White Chicken Chili

1 medium onion, finely chopped
3 TBS oil
1 (4 oz) can chopped green chilies, drained
3 TBS flour
2 tsp cumin
2 cans Great Northern Beans
1 (14 oz) can chicken broth
1 1/2 cups finely chopped cooked chicken breast
OPTIONAL:
shredded cheese
sour cream
salsa

In a big pot, saute onion. Add chilies, flour and cumin, cook and stir. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes, or until thickened. Add chicken; cook until hot. Serve with cheese, sour cream and salsa, if desired. Serves 4-ish.

My roommate, Heather, would make this a lot. SOOO yummy and SOOO easy. Double everything to feed a larger family.

Fudge

3 cups sugar
3 TBS Hershey cocoa powder
1 1/4 cup whipping cream

In heavy pot, mix sugar and cocoa really good. Add cream and mix again. Cook over stove and stir until it reaches boiling point. Have it continue to boil. Stir occasionally until it forms a soft ball in cold water. (this process usually takes around 20 minutes to get to the soft ball stage)

Put a piece of butter (about 1 TBS) and 1 tsp vanilla on a large platter. (I use a 9 x 13 glass pan.) Pour on fudge when it has reached the soft ball stage. Do not scrape pan. Let stand until cool. Then beat with a fork for several minutes as it thickens. If it thickens too fast while beating add just a little more cream.

Fold in miniature marshmallows. (Amount desired)

Roll into a long roll using wax paper to roll it in
Roll in nuts and let stand for awhile.
Save by wrapping in wax paper.
Do not put in fridge.

This recipe is from my Grandma Buchanan. My mom would make it every Christmas. I use a candy thermometer to make sure I have the correct soft ball stage. It will have to boil somewhere about 10 - 15 minutes to get there. (240 degrees F) This fudge is so good!

Pretzels

1/8 cup hot water
1 TBS dry yeast
1 1/3 cup warm water
1/3 cup brown sugar
4 1/2 cups flour
5 TBS baking soda
Coarse kosher salt (table salt works, too)
Egg whites (optional--makes pretzels shiny when cooked)

Mix hot water and yeast.  Add in warm water and brown sugar.  Stir in flour. Knead dough (with extra flour as needed) for 8-10 minutes. Set aside.  (Dough will not be moist and fluffy like bread dough.  It is more dry and rubbery.)

Grease cookie sheets. (Use your old ugly ones. They will get stained.) Fill a pot with water (about 5 cups). Add 1 TBS of baking soda for every cup of water. Bring water to a gentle boil.

Pinch off golf-ball size pieces of dough and shape as desired. (Dense shapes like a ball don't work well.  If you want traditional shaped pretzels, watch this tutorial.)  Lower pretzels into boiling water for 30 seconds. Remove from water with a slotted spoon and place on greased cookie sheets. Brush with egg whites, if desired, and sprinkle with salt.

Bake at 450 for 8 minutes.  Best eaten warm with cream cheese--try some fun flavors!

This is Lisa...I got this fantastic recipe from my college roommate, Jess. It's become an informal family tradition to make them on New Years Eve. They're also great for group dates, game nights, and YSA FHE activities. Little kids love to make them, too!

Raisin Squares

Boil 1 cup raisins in 1 1/2 cup water for 8 minutes. There should be 3/4 c. liquid left.

Beat with beaters: 1 cup sugar, 1/2 cup shortening, 2 eggs

Add: 2 cups plus 2 Tbs flour
1 tsp cinnamon
1 tsp soda
1/2 tsp salt
1 tsp vanilla
Liquid from raisins
Raisins

Put on greased 10 x 15 jelly roll pan.
Bake at 375 degrees for 8 – 10 minutes.


Glaze:

1 TBS margarine. Melt on stove top. Put in 2 Tbs milk. Add enough powdered sugar to desired consistency. Add vanilla or almond or lemon flavoring. Pour glaze over raisin squares immediately after they come out of the oven.

This is a recipe my mom got 30+ years ago from Rhea Rader. It is one of my favorite. I often make raisin squares when it is Scott's turn to bring treats for their morning administrator meeting.

Cooked Wheat Cereal*

1 cup wheat
3 cups water
1/2 tsp salt

Use one of the following cooking methods:

Slow Cooker: Combine the ingredients. Cook six to eight hours or overnight on low setting

Stovetop: Combine the ingredients. Cook about one hour, or soak overnight and cook for 30 minutes.

Thermos: Bring the water to boil in a pan. Put the wheat and salt into a one-quart thermos. Add the bliling water to the thermos, and screw the top on lightly. Allow to stand overnight.


Oven: Combine the ingredients. Cook overnight at 150 degrees F

This recipe is from providentliving.org


Early on in our marriage, Scott would occasionally have this for breakfast. He would eat it with honey, milk, and raisins. Since I came from a home where I loved to eat Captain Crunch, and Lucky Charm cereal, I thought this was a most unusual thing to eat for breakfast. This cereal will defiantly fill you up!

*This recipe is obviously a food storage recipe. Why else would you eat wheat for breakfast than to use up all that wheat stored in the crawl space under your house?

Angel Delight

1 angel food cake (home made or store bought)

1 8 oz. tub cool whip
2 lg. pkg. of cooked chocolate pudding

1 sm. chocolate bar.

Tear up angel food cake into bite size chunks and place in a 9” x 13”. Prepare 2 boxes of chocolate cooked pudding as directed on the package. Cool slightly and pour over cake. Refrigerate until cool; cover with cool whip or whipped cream. Garnish with a shaved chocolate bar. (Sugar free cooked pudding and light cool whip may be used for a lower calorie dessert.

This is Roberta Priestley's recipe. I enjoyed this recipe when Roberta's sister, Adelaide Linford, served this at a meeting with the Temple City Ward bishopric. It was so good I could hardly wait to make it! I did make it using instant pudding, and it just wasn't the same as when Adelaide made it. So, I would suggest that you do make this recipe, use the cooked pudding.

B-B-Q Sauce

1 cup ketchup
1 small can tomato sauce
2/3 cup brown sugar
2 TBS prepared mustard
1/4 tsp Lowry season salt
1/4 tsp Lowry season pepper

Mix well

Side note. Instead of the Lowry's seasonings I have used the seasoning -Mrs. Dash.

This Harris family recipe goes back to my childhood. It is a sweet BBQ sauce. I like to use it when I cook chicken in the crock pot and then serve the chicken and broth with rice. Add a few stir fry vegetables to your leftovers and you have a nice stir fry dish.

Seven Major Mistakes in Food Storage

Seven Major Mistakes in Food Storage
Printed in the Nov/Dec 1995 issue of The Preparedness Journal

By Vickie Tate
Used by Permission


A month or two ago I met a cute little gal who was talking to me about her newly begun food storage. "You know," she began, "I've dreaded doing my storage for years, it seems so blah, but the way national events are going my husband and I decided we couldn't put it off anymore. And do you know, it really hasn't been so hard. We just bought 20 bags of wheat, my husband found a place to get 60 pound cans of honey, and now all we have to do is get a couple of cases of powdered milk. Could you tell me where to get the milk?"

After I suggested several distributors, I asked, "Do you know how to cook with your wheat?

"Oh," she laughed, "if we ever need it I'll learn how. My kids only like white bread and I don't have a wheat grinder."

She had just made every major mistake in storing food (other than not storing anything at all). But she's not alone, through 14 years of helping people prepare, I found most people's storage starts looking just like hers. So what's wrong with this storage plan? There are seven serious problems that may occur trying to live on these basics:

Variety - Most people don't have enough variety in their storage. Ninety five percent of the people I've worked with have only stored the four basic items we mentioned earlier: wheat, milk, honey, and salt. Statistics show most of us won't survive on such a diet for several reasons.

a. Many people are allergic to wheat and may not be aware of it until they are eating it meal after meal.b. Wheat is too harsh for young children. They can tolerate it in small amounts but not as their main staple.c. We get tired of eating the same foods over and over and many times prefer to not eat, than to sample that particular food again. This is called appetite fatigue. Young children and older people are particularly susceptible to it. Store less wheat than is generally suggested and put the difference into a variety of other grains, particular ones your family likes to eat. Also store a variety of beans. This will add variety of color, texture and flavor. Variety is the key to a successful storage program. It is essential that you store flavorings such as tomato, bouillon, cheese, and onion.

Also, include a good supply of the spices you like to cook with. These flavorings and spices allow you to do many creative things with your grains and beans. Without them you are severely limited. One of the best suggestions I can give you is buy a good food storage cookbook, go through it, and see what your family would really eat. Notice the ingredients as you do it. This will help you more than anything else to know what items to store.

Extended Staples - Few people get beyond storing the four basic items but it's extremely important that you do so. Never put "all your eggs in one basket." Store dehydrated and/or freeze dried foods as well as home canned and "store bought" canned goods. Make sure you add cooking oil, shortening, baking powder, soda, yeast and powdered eggs. You can't cook even the most basic recipes without these items. Because of limited space I won't list all the items that should be included in a well-balanced storage program. They are included in the "The New Cookin With Home Storage" cookbook, as well as information on how much to store, and where to purchase it.

Vitamins - Vitamins are important, especially if you have children, since children do not store body reserves of nutrients as adults do. A good quality multi-vitamin and vitamin C are the most vital. Others might be added as your budget permits.

Quick and Easy and "Psychological Foods" - Quick and easy foods help you through times when you are psychologically or physically unable to prepare your basic storage items. "No cook" foods such as freeze-dried are wonderful since they require little preparation, MRE's (Meal Ready to Eat), such as many preparedness outlets carry, canned goods, etc. are also very good. "Psychological Foods" are the 'goodies' - Jello, pudding, candy, etc. - you should add to your storage.

These may sound frivolous, but through the years I've talked with many people who have lived entirely on their storage for extended periods of time. Nearly all of them say these were the most helpful items in their storage to "normalize" their situations and make it more bearable. These are especially important if you have children.

Balance - Time and time again I've seen families buy all of their wheat, then buy all of another item and so on. Don't do that. It's important to keep well-balanced as you build your storage. Buy several items, rather than a large quantity of one item. If something happens and your have to live on your present storage, you'll fare much better having one month supply of a variety of items than a year's supply of two or three items.

Containers - Always store your bulk foods in food storage containers. I have seen literally tons and tons of food thrown away because they were left in sacks, where they became highly susceptible to moisture, insects, and rodents. If you are using plastic buckets make sure they are lined with a food grade plastic liner available from companies that carry packaging supplies. Never use trash can liners as these are treated with pesticides. Don't stack them too high. In an earthquake they may topple, the lids pop open, or they may crack. A better container is the #10 tin can which most preparedness companies use when they package their foods.

Use Your Storage - In all the years I've worked with preparedness, one of the biggest problems I've seen is people storing food and not knowing what to do with it. It's vital that you and your family become familiar with the things you are storing. You need to know how to prepare these foods. This is not something you want to have to learn under stress. Your family needs to be used to eating these foods.

A stressful period is not a good time to totally change your diet. Get a good food storage cookbook and learn to use these foods!

It's easy to solve the food storage problems once you know what they are. The lady I talked about at the beginning of the article left realizing what she had stored was a good beginning but not enough as she said, "It's better to find out the mistakes I've made now while there's still time to make corrections. This makes a lot more sense."

If you're one who needs to make some adjustments, that is OK. Look at these suggestions and add the things you're needing. It's easy to take a basic storage and add the essential items to make it livable, but it needs to be done. As I did the research for my cookbook, I wanted to include recipes that gave help to families no matter what they stored. As I put the material together it was fascinating for me to learn what the pioneers ate are the type of things we store. If you have stored only the basics, there's very, very little you can do with it. By adding even just a few things it greatly increases your options, and the prospect of your family surviving on it. As I studied how the pioneers lived and ate, my whole feeling for food storage changed. I realized our "storage" is what most of the world has always lived on. If it's put together the right way we will be returning to good basic foods with a few goodies thrown in.

Vicki Tate is the author of the popular book, "Cooking With Home Storage." She has also lectured for many years on preparedness subjects.

Apple Crisp* (made from food storage apples)

1/2 cup sugar
1/4 cup cornstarch
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg (can use up to 1 tsp. nutmeg for more nutmeg flavor)
6 cups water
8 cups dry apple slices

In large cooking pot, mix all dry ingredients together. Add water and mix well. Add dry apple slices and bring to a rolling boil, stirring occasionally. Put in a greased 9 x 13 pan. In mixing bowl, mix the following ingredients and spread over top of apple mixture.

1 cup flour
1 cup rolled oats
1/2 tsp. salt
1 1/3 cups packed brown sugar
2/3 cup softened butter.

Bate at 375 degrees for 30 minutes.

*This recipe can be used with ingredients from your food storage items.

*News flash* I just found another recipe for apple crisp made from food storage apples. Click here to see it.

I developed this recipe to serve as a sample of how to use the church's dehydrated apples.

Food Storage

I have been asked to give a food storage enrichment class in Huntington Ward next week. I am going to post some ideas on this blog that pertains to food storage and also mark the recipes that can be made from food storage with an * by the title.

An example would be the Tamale Pie recipe. It will be stored under the label Main Dish and I'll also store it in a new label titled: Food Storage

Poppy Seed Dressing

1/3 cup white or rice vinegar (I use rice vinegar)
1/2 cup granulated sugar
1 tsp dried mustard
1 TBS minced dry onion
3/4 tep salt
1 cup salad oil (I use canola oil)
1 TBS poppy seeds

Toss with spinach, red leaf lettuce and just about any "add ons" and you have a sweet salad. (I added bacon, mandarin oranges, avocado, boiled eggs, and red onions.)

April Steimle sent me this recipe. She served it at our dinner that was served in between the Saturday stake conference sessions.

Oatmeal Chocolate Chip Cake

1 3/4 cup boiling water
1 cup oatmeal
1 cup lightly packed brown sugar
1 cup white sugar
1/2 cup margarine (1 stick)
2 eggs
1 3/4 cups flour
1 tsp soda
1 tsp salt
1/4 cup cocoa
1 package chocolate chips (2 cups)
3/4 cup chopped walnuts

Pour boiling water over oatmeal. Let stand for 10 minutes. Add brown and white sugar and margarine. Stir until margarine melts and add eggs. Mix well. Sift together flour, soda, salt and cocoa. Add flour to sugar mixture. Mix well. Add half of chocolate chips. Pour batter into greased 9 x 13 pan. Sprinkle with nuts and remaining chocolate chips. Bake at 350 for 40 minutes Tastes best when warm.

Rachel got this recipe from her Ricks college roommate, Katie Gray. When I serve this cake, I like to say it is healthy for you because it has oatmeal in it.

Stuffed Hard Rolls

1 1/2 lbs hamburger
1/2 cup ketchup
1 tsp mustard
3 sticks finely shopped celery
1 finely chopped onion
1 can cream mushroom soup (no water)
1/3 tsp pepper
1/8 tsp nutmeg
1/2 tsp salt
1 dozen hard rolls cut length wise and hollow out the centers

Brown hamburger, celery and onions. Add rest of ingredients including centers from the rolls. Wrap in aluminum foil. Store until ready to use

Warm in covered container in oven.

I got this recipe 30 years ago from my college roommate, Mary Ellen Bench. It is a very labor intensive recipe, but well worth the time because everyone loves them. I use half the salt the recipe calls for. I like to use the Francisco International French Rolls from the store Smart and Final. I will often double the recipe when I make this and put half of the rolls in the freezer for a future meal.

Chili

1 chopped onion
1 lb. ground beef cooked with onion and drained of fat
3 - 15 oz. cans pinto beans (don’t drain liquid)
1 - 15 oz. can kidney beans (drained and rinsed)
1 – 15 oz. can black beans (drained and rinsed)
1 – 15 oz. can tomatoes (pureed)
1 chili seasoning packet (see recipe below) or chili seasoning packet from store

Mix all ingredients in big pot. Heat to boiling and let simmer for 10 minutes on low.

Chili Seasoning packet

1 TBS. all purpose flour
2 TBS instant minced onion
1 TBS chili powder
1 tsp seasoned salt
½ tsp crushed dried red pepper
½ tsp instant minced garlic
½ tsp sugar
½ tsp ground cumin

Combine all ingredients and put in a snack size Ziploc bag.

*This recipe can be used with ingredients from your food storage items. Instead of using ground beef, you can used canned beef.

I made up this recipe for a PTA chili cook-off many years ago. The chili seasoning packet came from Make a Mix cookbook. It’s a lot cheaper and tastes better than the store packets. You can add or delete any ingredient in this recipe to taste. This is one of Janelle's favorite meals to make along with cornbread.

CornBread

1 cup Yellow corn meal
1 cup all purpose flour
¼ cup granulated sugar
1 Tablespoon baking powder
1 teaspoon salt
1 cup milk
1/3 cup vegetable oil
1 egg lightly beaten.

Combine cornmeal, flour, sugar, baking powder, and salt in medium bowl. Combine milk, oil, and egg in small bowl; mix will. Add milk mixture to flour mixture; stir just until blended. Pour into greased 8 inch square pan. Bake in preheated 400° oven for 20 to 25 minutes or until woken pick inserted in center comes out clean. Serve warm. NOTE: Recipe may be doubled. Use greased 9 x 13 pan; bake as above. For muffins: spoon batter into 10-12 greased or paper lined muffin cups filling 2.3 full. Bake in preheated 400° oven for 15 minutes.

I got this recipe off the conrmeal box and use it all the time. It is so easy and tasty too, just like candy. (Not really, I'm just quoting I Love Lucy.) Serve with chili or soup.

Orange Julius

1/2 cup sugar
1/2 cup milk
1 1/2 cups water
1 tsp vanilla
1 6 oz can frozen orange juice concentrate
1 tray of ice cubes

Mix in blender

I got this recipe from my cousin, Susan Harris, many years ago when I was in college. I like to make several batches at a time by using a Costco 16 oz can of frozen orange juice concentrate. Then I freeze the extra drinks in 5 1/2 oz cups with lids from Smart and Final. Then when I want a Orange Julius, I'll defrost it slightly to a slush in by putting it in the microwave for 20 to 45 seconds. (depending on the strength of you microwave.)

Streusel-Filled Coffee Cake

1 1/2 c. sugar

1/2 c. shortening

2 eggs
1 cup milk
3 c. all-purpose flour

4 tsp. baking powder

1 tsp. salt

Mix sugar, shortening, and eggs with beaters. Stir in milk. Sift flour, baking powder, and salt and add to wet mixture. Spread half the batter in greased 9x13 pan. Sprinkle with half the streusel mixture (below). Add remaining batter, and sprinkle remaining streusel over top. Bake at 375 F about 25-30 minutes. Serve warm.

Streusel Mixture

Mix together:

1 c. brown sugar, packed

1/4 c. flour

4 tsp. cinnamon

1/4 c. butter, melted

1 c. chopped nuts (optional)

This recipe is from Rachel’s roommate/cousin Eliza. A breakfast favorite to serve for company.

Broccoli Salad

Dressing:

½ cup mayonnaise
¼ cup sugar
1 tablespoon vinegar

Mix and let set for 2 hours or overnight.

1 bunch broccoli cut into bite size pieces
½ cup chopped purple onion
½ lb cooked bacon cut into ½ inch pieces
½ cup grated cheese

Mix with dressing just before serving

(I like to add toasted sunflower seeds)

I got this recipe from Laura Hatch many years ago and love it!.

Granola

10 cups old fashioned rolled oats
1 cup wheat germ
2 cups shredded coconut
2 cups raw sunflower seeds
1 cup sesame seeds
3 cups chopped almonds, pecans, walnuts or combination
1 ½ cups brown sugar, firmly packed
1 ½ cups water
1 ½ cups vegetable oil (I use ¾ canola oil )
½ cup honey
½ cup molasses (I don’t add the molasses and I increase the honey to 1 cup)
1 ½ tsp salt
2 tsp cinnamon
1 Tbs. vanilla
Raisins or other dried fruit, if desired

Preheat oven to 300 F. In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Spread into 2 11x17 jelly roll cookie sheets. Bake approx 1 hour, stirring every 15 minutes. Cool. Add raisins or other dried fruit, if desired. Put in airtight containers or zip loc bags. I put the extra bags in the freezer until we are ready to eat and that way they'll stay nice and fresh

A family favorite, a special treat to send to kids living away from home . When I make this recipe, I omit the sesame seeds, just because that's one more things to pick up. Because 1cup of the ingredients are missing, I'll add 1 or 2 extra cups of oats.

Rocky Mountain Cookies

1 cup sugar

1 cup packed brown sugar

1 cup butter or margarine, softened

2 eggs

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. baking powder

2 cups old-fashioned oats

2 cups Rice Crispies cereal

1 (12 oz.) bag chocolate chips

In a large bowl cream together sugars & butter. Add eggs & vanilla & beat well. Sift dry ingredients into a separate bowl. Add to mixture. Fold in oats, cereal, & chocolate chips. Drop by tablespoons onto a greased baking sheet. Bake at 350 degrees for 10 - 12 minutes or until very lightly browned.

Makes 6 dozen.

Aunt Lynn brought this to our get together last Sunday. They were delicious! I might try substituting raisins for the chocolate chips to see how that tastes.

Pork and Beans

2 - 15 oz cans pork and beans (Van Camps brand)
¾ cup ketchup
¾ to 1 cup packed brown sugar
2 Tbs mustard
½ cup crushed pineapple drained
½ lb. bacon, fried and crumbled
1 large onion chopped and sautéed in bacon grease

Mix all together. Put in oven for 1 hour at 325 or cook on slow in crock pot for a few hours.

I am posting this because Aunt Christy asked me to bring it to the family BBQ on Saturday. As a child I would never eat pork and beans until we got this recipe from the Manzanis family.

Rootbeer Ice Cream

Quantities are for 6 Qt. Freezer. For 4 Qt freezer, use quantities in parenthesis ().
2 sm. Pkg (1 lg. pkg) Vanilla INSTANT pudding

6 (4) Beaten Eggs
2 can or 1 qt. (1 can or 1 pt) Evap Milk OR half & Half
3 Cup (2 Cup) Sugar

Throw all of the above into the canister (minus pudding) and mix

Add:

2 Tbs (1 Tbs) Vanilla Extract
2 Tbs (1 Tbs) Rootbeer Extract

Mix pudding in well, but don't over mix -- it will provide thickening later.
Add WHOLE milk until the canister is 3/4 full.
Freeze with rock salt and ice.

Additional flavors (substitute for the root beer flavoring)
1 can (1/2 can) Chocolate Syrup
4-5 cup (3 cup) Fruit

Uncle Eric is on a roll....He says he'll send all the Magnusson family favorite recipes. He has made me promise I won't switch Miracle whip into the place of mayonnaise. Speaking of family favorites, homemade ice cream is a favorite family gathering dessert, expect for the year that Rachel forgot to add the sugar to the recipe and the ice cream never set up. Since the raw egg scare, we omit the eggs and it turns out fine

Chicken Nugget Omelet

NOT really an Omelet, but who would want to eat a "Chicken Nugget Scramble"? This high-protein/non-low-fat recipe was created one Saturday morning when the kids were hungry, and the expected ingredients for a normal omelet were discovered to be unavailable. After staring at the leftovers in the fridge, this was created. The breakfast became a instant success, and is frequently requested (even by mom).

Ingredients

• Eggs - 1 per person, plus an additional one or two.
• Chicken Nuggets - 1.5 per person. thawed
• Thinly sliced & chopped lunch ham - enough for two kid-sized sandwiches.
• Shredded Cheese, (but don't use too much) **
• 1/4 cup Milk, per 4 eggs
• Salt/Pepper

Directions

1. Lightly beat eggs and milk in a bowl with a whisk.
2. Chop up nuggets into fourths. Chop/shred the ham too.
3. Thaw nuggets in microwave for 1 minute, if needed
4. Lightly fry lunch ham for 1 minute in large skillet
5. Add egg mixture to ham, and cook in pan until no longer runny.
6. Add nuggets to eggs, cover the skillet, and allow steam to heat nuggets.
7. Sprinkle cheese[s], cover for 30 seconds.
8. Serve & Enjoy.

** Cheese

• Make it fancy -- Enjoy a two, three, or even a "four cheese" chicken nugget omelet! Use whatever cheese is in the fridge. A sprinkle of Parmesan, 1 shredded Mozzarella cheese stick, provolone, Swiss are favorites. And then you have your ENTIRE cheddar family. Allow the family to guess the cheeses used. The NorCal-Mag record is a "five-cheese chicken nugget omelet".
• Remember, sometimes less is more. Don't overload the cheese.

This recipe is from my brother-in-law, Eric. When he heard about my recipe blog, he said he wanted to post his Chicken Nugget Omelet recipe. I thought he was joking, until he emailed me the recipe this morning. Thanks, Uncle Ick! Nieces and nephews, enjoy!