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.

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 (or any flavor cake mix, yellow, chocolate, etc.)

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.