Kids Pizza

1 toasted whole wheat english muffin (or white, whatever you have!)
1 tblsp. pre made spaghetti sauce
1 tblsp. whatever kind of cheese you have
Slices of pepperoni

Put in microwave (or broiler) long enough to melt cheese and serve along with some fruit. Takes about 3-4 minutes total. They love having their own little pizzas and it is healthy too!

From: ?

Brownie Cutting Tip

Brownies are my number one favorite thing to take to a ward activity. The boxes are cheap to buy, easy to make, and yummy to eat! Cutting them into squares can get mushy, especially if the brownies are still warm. I learned from my mom that you can use a plastic knife and it cuts the brownies perfectly with no buildup between slices and no mess! Pretty amazing! Just use any plastic picnic ware, and the best thing, you just throw it away!

From: Mom

French Dip Sandwiches

1 (4 pound) boneless beef roast
1/2 c. soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
20 slices French bread

Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker. In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on low heat for 10 to 12 hours, or until meat is very tender. (Can do as little as 8 hours if needed.) Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

From: ?

Oreo Ice Cream Pie

32 oreo cookies (regular)
1/4 c. butter, melted
1/2 gallon cookies n' cream ice cream (or any flavor really but I think this one is best)
3/4 c. Mrs. Richardson's hot fudge topping
6-8 oz. cool whip

Crush cookies in a sturdy ziploc bag. Take out about 1 cup of crushed cookies to put on top. Pour cookies crumbs into bottom of 9x13 pan and then mix with melted butter. Spread evenly for the crust. Slice ice cream and layer on top of cookie crust. (Works well if you just do a 1/2 inch slice and then spread the rest on top of that and in the cracks). Pour the fudge topping over the ice cream (don't heat) and spread evenly. Spread the cool whip over the topping and sprinkle the remaining crushed cookies on last. Freeze until ready to serve.

From: ?

Chicken-N-Rice Casserole

2-3 chicken breasts, cooked and cut up
2 c. cooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 ½ c. milk

Mix together and pour in casserole dish. Bake at 350 degrees for 30 minutes.

From: Mom

Chicken Enchiladas

2 chicken breasts, cooked and shredded (can also do turkey too)
Grated cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 can green chilies

Combine all ingredients together. (Can add a dollop or two of sour cream too.) Grease pyrex casserole dish. Place mixture in 5 tortillas and roll up. Then place in pan. Sprinkle with cheese. Mix sour cream with 2 cans cream of chicken soup. Pour on top. Bake at 350-375 degrees for 30 minutes.

From: Mom

Shrimp Salad

24 oz. pkg. salad-roni macaroni. Cook to directions and rinse in cold water immediately. Take 4 cans de-veined shrimp and put in ice water for 20 minutes. Add 2 cans sliced olives. Top with dressing.

Dressing:
1 c. sour cream
1 c. mayo (not Miracle Whip)

Add salt and pepper and Accent (optional) to taste. Refrigerate and enjoy!

From: Susan Taylor

Orange Fluffy Jell-O

2 small packages lemon Jell-O
2 c. pineapple juice
½ c. sugar
2 c. orange juice (cold)
4 oz. cool whip

Combine pineapple juice and sugar. Bring to a boil, then take off heat. Dissolve lemon Jell-O in pineapple juice. Add cold orange juice. Let set until soupy. Fold in cool whip. Add 2 cans mandarin oranges and 3 cut up bananas. Let set.

From: Mom

Jeweled Fruit Salad

3 small packages strawberry Jell-O
3 c. boiling water
2 c. cold water
1 can mandarin oranges, undrained
1 large can crushed pineapple, undrained
1 16 oz. can whole berry cranberry sauce

Dissolve Jell-O in boiling water. Add cold water and stir. Add remaining ingredients and stir. Pour into 9x13” pan. Chill to firm. Can put whip cream on top if you want.

From: Alison Affeltranger

Chicken Taco Salad

4 chicken breasts, cooked and cut into pieces
1 can corn
15 oz. can black beans, rinsed and drained well
1 c. roma tomatoes, diced
1 red bell pepper, diced
5 green onions, chopped
1 head lettuce, chopped
2 c. cheddar and jack cheese

Combine ingredients.

Dressing:
½ c. rice vinegar
6 tblsp. honey
3 tsp. cumin
½ tsp. salt
¼ tsp. pepper

Combine the dressing ingredients, blend well and chill. Add to salad just before serving. Serve with corn chips too!

From: Barbara Wood

Salsa Dip

2 c. sour cream
1 c. LaVictoria chunky chili salsa
1 small can chopped green chilies
½ tsp fresh garlic, minced
Salt and pepper (optional)

Mix and refrigerate for at least 2 hours.

From: Becky Hill

Bacon Curls

1 lb. bacon slices (uncooked and cut in halves)
1 can chunk pineapple, let drain 15 minutes to get really dry

Wrap bacon around chunk of pineapple. Place on foil lined cookie sheet. Bake at 350 degrees for 1 hour.

From: Mom

Mint Brownies

2 c. margarine
1 1/3 c. cocoa
4 c. sugar
8 eggs
4 tsp. vanilla
3 c. flour
4 tblsp. corn syrup

Melt margarine. Mix in cocoa. Add sugar, eggs, vanilla and corn syrup. Stir in flour. Spread mixture into jelly roll pan. Bake at 350 degrees for 20 minutes. When cool, frost with a layer of peppermint flavored frosting. When firm, frost with chocolate frosting.

From: Caryn Squires

Mint Frosting for Brownies

1 cube butter
1/2 c. milk
4 c. powdered sugar
1 tsp. vanilla
1/4 tsp. mint extract

Mix all ingredients together. If too dry, add more milk. If too wet, add more powdered sugar. Be careful not to put too much mint in or it will be like toothpaste on brownies.

From: ?

Mashed Potato Casserole

(Also known as Shepherd's Pie)

1 lb. hamburger
1 can green beans
3 cans tomato sauce
Mashed potatoes
Grated cheese

Brown hamburger with minced onions. Add tomato sauce. Pour into bottom of 9x13” pan. Then add drained green beans. Top with mashed potatoes and grated cheese. Bake at 350 degrees until bubbly and cheese is melted. (About 30 minutes.)

From: Mom

Chocolate Sauce

1 c. chocolate chips
1 cube butter
1 can evaporated milk
2 c. powdered sugar
1 tsp. vanilla

Melt together chocolate chips and butter on low heat, stirring often. Then add evaporated milk and powdered sugar. Bring to simmer. Turn down heat and keep it simmering for 8-10 minutes. Stirring often. Add vanilla. Cool completely and then you can store in the fridge. Serve on ice cream and it's best served warm!

From: Becky Lingard

Creamed Tuna Fish

Melt 4 tblsp. butter in saucepan. Add 4 tblsp. (1/4 c.) flour. Stir with wire whisk until well blended. Add 2 c. milk slowly and continue stirring to get out the lumps. Bring to a boil. Add salt, pepper and lemon pepper to taste. (Really, add whatever you want, but that's what I add.) Then add a can and a half of drained tuna fish. Serve over rice.

From: Paula Pack

Sarah Salad

Dressing:
¼ c. mayonnaise
¼ c. Miracle Whip
¼ tsp. sugar
½ tsp. salt
¼ tsp. pepper

Mix well until smooth. Refrigerate 24 hours.

Salad:
1 head lettuce
½ pkg. frozen peas
2/3 c. chopped green onion
½ c. Swiss cheese, cut into strips

Mix salad together and just before serving, add dressing. Top with crumbled bacon.

From: Lion House/Mom

Easy Breadsticks

12 frozen Rhodes rolls
½ c. melted butter
Garlic salt
Parmesan cheese

Place frozen dough in buttered 9x13” pan. Thaw to room temp. (Approx. 2 hours) Roll each roll to 13” in length. Dip each in ½ c. melted butter. Place side by side in same 9x13” pan. Let rise approx 2-3 hours until doubled in size. Bake at 375 degrees for 18-25 minutes or until golden brown. Sprinkle w/ garlic salt and parmesan cheese.

From: Mom

Shrimp Stuff

1 pkg. cream cheese, softened
1 jar cocktail sauce
2 small cans shrimp

Place cream cheese on plate. Top with shrimp and cocktail sauce. Serve with crackers.

From: Jana Wamsley

Beef Stroganoff

1 lb. hamburger
1 lg. can cream of mushroom soup
½ carton sour cream
1 tblsp. Worcestershire sauce
1 small can mushrooms

Brown hamburger with a little minced onion. Add soup, Worcestershire Sauce and mushrooms. Heat through. Right before serving, add sour cream. Serve over egg noodles.

From: Paula Pack

Meat Temperatures

Ground beef must be cooked to an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius). Using a digital or dial food thermometer is crucial, the U.S. Department of Agriculture says, because research results indicate that some ground meat may prematurely brown before a safe internal temperature has been reached. On the other hand, research findings also show that some ground meat patties cooked to 160 F or above may remain pink inside for a number of reasons; thus the color of meat alone is not considered a reliable indicator of ground beef safety. If eating out, order your ground beef to be cooked well-done.

Temperatures for other foods to reach to be safe include:
beef, lamb and veal--145 F (63 C)
pork and ground beef--160 F (71 C)
whole poultry and thighs--180 F (82 C)
poultry breasts--170 F (77 C)
ground chicken or ground turkey--165 F (74 C).

Seafood should be thoroughly cooked to an internal temperature of at least 145 F (63 C). Fish that's ground or flaked, such as a fish cake, should be cooked to at least 155 F (68 C), and stuffed fish to at least 165 F (74 C).

If you don't have a meat thermometer, there are other ways to determine whether seafood is done.
*For fish, slip the point of a sharp knife into the flesh and pull aside. The edges should be opaque and the center slightly translucent with flakes beginning to separate. Let the fish stand three to four minutes to finish cooking.
*For shrimp, lobster and scallops, check color. Shrimp and lobster turn red and the flesh becomes pearly opaque. Scallops turn milky white or opaque and firm.
*For clams, mussels and oysters, watch for the point at which their shells open. Boil three to five minutes longer. Throw out those that stay closed.

When using the microwave, rotate the dish several times to ensure even cooking. Follow recommended standing times. After the standing time is completed, check the seafood in several spots with a meat thermometer to be sure the product has reached the proper temperature.

From: Internet

Chicken Parmesan

3/4 cup breadcrumbs
3/4 cup grated parmesan cheese
4 boneless, skinless chicken breast, pounded thin
Coarse salt and fresh ground pepper
1 egg, beaten
2 cups tomato sauce
1/4 cup olive oil
6 oz. mozzarella cheese

Heat broiler. Combine breadcrumbs and parmesan cheese in a shallow bowl. Season both sides of chicken with salt and pepper. Dip chicken in beaten egg, then dredge in breadcrumbs, turning to coat both sides. Spread the tomato sauce onto the bottom of a glass baking dish. Heat 2 T of the oil in a large skillet over medium heat. Place chicken in until golden, about 2 minutes on each side. Transfer to baking dish on top of sauce. Top each breast with a scoop of tomato sauce and a slice of mozzarella cheese. Broil 4 inches from heat source until the sauce is hot and the cheese is bubbly and lightly browned, about 5 to 8 minutes. Yummy served with pasta.

From: Emeril

Egg Tips

Eggs will age more in one day at room temperature than in one week in the refrigerator.

To test eggs for freshness, place the egg in a cup of water to which two teaspoonfuls of salt have been added. A fresh egg sinks; a doubter will float.

When you are going to beat egg whites, let the eggs sit at room temperature for half an hour before using them. You’ll get more volume when you beat them.

When egg white is whipped or beaten it makes a foam and increases in volume 6 to 8 times. Egg whites will beat faster and higher if you add a pinch of salt.

4 jumbo eggs = 1 cup
6 jumbo whites = 1 cup
12 jumbo yolks = 1 cup

4 extra large eggs = 1 cup
6 extra large whites = 1 cup
12 extra large yolks = 1 cup

5 large eggs = 1 cup
7 large whites = 1 cup
14 large yolks = 1 cup

5 medium eggs = 1 cup
8 medium whites = 1 cup
16 medium yolks = 1 cup

6 small eggs = 1 cup
9 small whites = 1 cup
18 small yolks = 1 cup

From: Internet

Goolash

1 lb. hamburger
16 oz. package macaroni noodles
1 can italian stewed tomatoes
1 can green beans (optional)
1 can corn
1 can creamed corn
1 can cream of mushroom soup
Italian seasoning
Salt and pepper
Grated cheese

Brown the hamburger with some minced onion or onion powder. In the meantime, boil the macaroni noodles in another pot. Add canned stuff to hamburger. Mix in cooked noodles. Add spices to your liking. Then add the grated cheese. Cook until cheese is melted and everything is heated through.

From: Paula Pack

Macaroni and Cheese Casserole

1 lb. hamburger
1 small onion, chopped
1 can cream of mushroom soup
1 can milk
1 box Macaroni and Cheese (regular size or family size works too)
salt and pepper to taste
breadcrumbs
paprika
shredded cheese (optional)

Brown hamburger with onion (you can used minced onion too). At the same time, cook macaroni. Add soup, milk and cheese from Macaroni and Cheese to ground beef and then salt and pepper to taste. Drain macaroni and mix in with ground beef mixtures. Pour into a 9x13 pan and cover with breadcrumbs and paprika. You can add shredded cheese on top if you want. Bake at 350 degrees just long enough to melt cheese on top and heat through. (About 15 minutes.)

From: Rosalie Anderson

Man Style Casserole

1 lb. hamburger
2 cans cream of chicken soup
1 c. sour cream
2/3 c. milk
6 medium potatoes, cooked and sliced
1 c. grated cheese

Brown hamburger with minced onions. Mix soup, sour cream, milk and cheese. Stir well. Add meat and cooked potatoes. Place in 9x13” casserole dish. Bake at 350 degrees for 30 minutes.

From: Glenda Western

Rice Krispies Treats

(This is a variation from the recipe on the box, and it's so much better!!!)

5 c. Rice Krispies
3 tblsp. margarine
4 heaping c. miniature marshmallows

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies. Stir until well-coated. Pour into greased square 8x8" pan. (To make a 9x13” pan, double the recipe. That way they're double thick!) Cut into squares when cool and firmly set.

From: Mom

Turkey Pomadora Sandwich

2 slices of bread (your choice)
Cranberry Jelly
Turkey
Swiss Cheese (or whatever you like)
Tomato Slices
Bacon Strips
Cucumber Slices

Spread the cranberry jelly on one piece of bread. Then pile the turkey, cheese, tomato slices and bacon strips on the sandwich. Butter the outside of the bread and grill until golden brown. Top with cucumber slices.

From: Mom

Strawberries Romanoff

¾ c. sugar
1 envelope Knox unflavored gelatin
½ c. water
1 c. whipping cream (not whipped)
1 ½ c. sour cream
1 tsp. vanilla

In saucepan (not on heat yet), mix sugar and dry gelatin. Add water. Mix and let stand 5 minutes. Turn on heat and bring to a full rolling boil, stirring constantly. Remove from heat. Pour in whipping cream slowly and stir with wooden spoon. In medium bowl, blend sour cream and vanilla. Gradually beat in sugar mixture (just boiled) with wire whisk until smooth. Pour into individual serving dishes. (3/4 full). Cover with wax paper and let chill for 5 hours. Serve with fresh strawberries and brown sugar. (Put on just as you serve it.)

From: Mom

Rice Chex Treat

1 lg. box Rice Chex
1 pkg. pecans
3 cubes margarine
¾ c. sugar
¾ c. white karo syrup
1 tsp. vanilla

Boil margarine, sugar and karo syrup for 2 minutes to a full boil. Take off heat. Add vanilla. Pour over rice chex and pecans. Mix well and store in covered container.

From: Mom

Potato Salad

2 c. mayonnaise
2 c. Miracle Whip
1 squirt of mustard
2 tblsp. sweet pickle juice
12 potatoes, cooked, peeled and diced
12 hard boiled eggs, diced
1 small jar sweet pickles, sliced

Mix mayo, Miracle Whip, pickle juice and mustard with wire whisk until smooth. Mix with potatoes, eggs and pickles. Sprinkle with paprika if desired. Chill and serve.

From: Mom

Crown Jewel Jell-O

1 small package of each jell-o: orange, lime and strawberry
1 small package lemon jell-o
½ c. pineapple juice
½ c. sugar
2 envelopes of dream whip

Set orange, lime and strawberry jell-o’s separate with 1 c. boiling water and ½ c. cold water in pans greased with Miracle Whip. Let set and then cut into cubes. Dissolve 1 package lemon jell-o in 1 c. boiling water. Add ½ c. sugar and ½ c. pineapple juice (cold). Let set until partly jelled. Whip with beaters. Fold in 2 packages dream whip whipped to directions. Fold in jell-o cubes and let set.

From: Grandma Lancaster

Taco's

1 lb. ground beef
1 packet taco seasoning
Tortillas
Cheese

Make taco meat according to package directions. Place cheese all over tortilla. Spoon the desired amount of meat onto one half of tortilla. Heat oil in skillet and place folded taco into heated oil. Fry until browned to your liking then turn and fry the other side. SO GOOD!!! You can add ketchup (that's my favorite) or you can garnish like a normal taco with lettuce, tomato, sour cream whatever!

From: Mom

Chicken Pillows

1 chicken breast, cooked and diced
8 oz. package cream cheese
Garlic powder, to taste
1 tube Pillsbury Crescent Rolls

Place cream cheese in saucepan and heat just enough to soften. Add cooked chicken and garlic powder. Place a large tablespoon of chicken mixture onto a flattened crescent roll. Roll up to cover the mixture and place on greased cookie sheet. Bake according to roll package directions. Serve with cream of chicken soup over top and serve with rice.

Variation:
As a little added extra, you can dip the top of the roll in melted butter and bread crumbs. But it's yummy without it too. It gives it a little extra kick!

From: Jessie Sabin