Fajitas

I forget about these and don't make them very often, but they're sure good!

3 chicken breasts
2 green peppers
1 onion
1 tomato
1 packet Lawry's Fajita seasoning

Cut the chicken breasts into strips and cook in olive oil. Then remove from pan and in the same pan, cook the green peppers and onion until tender. Add the chicken back in, the seasoning packet and 1/4 c. water. Bring to boil and then turn down to low and sit for 3-5 minutes just simmering. Add the tomato slices and let it sit about 1-2 minutes. Serve a scoop of stuff in the middle of a tortilla with sour cream on the top. Roll up and enjoy! (You can use whatever seasoning you like, but we really like the Lawry's. And you can also use ground beef or steak. We just prefer chicken. You can do guacamole or salsa too. Be creative!)

From: Me

Orange Knots

12 Rhodes Dinner Rolls, thawed but still cold

1 medium orange rind, grated

1/2 c. sugar

1/4 c. butter, melted

Citrus Glaze:

1 c. powdered sugar

1 tblsp. butter, melted

3 tblsp. orange juice

1/2 tsp. vanilla extract

Mix grated orange rind with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then in rind/sugar mixture. Place on a large sprayed baking sheet. Cover with sprayed plastic wrap and let double in size. Remove wrap. Bake at 350 degrees for 15-20 minutes. Remove from pan and place on cooling rack. Brush with citrus glaze while still warm.

From: Studio 5 on KSL

Sherbet Surprise

1/2 gallon pineapple sherbet
1/2 gallon raspberry sherbet

Soften and stir together. Add cut up bananas, fresh cut strawberries and fresh raspberries. Refreeze. Thaw a little before serving.

From: Mom

Scotcheroos

1 c. sugar
1 c. Karo syrup
2 tblsp. butter

Put in pan and bring to boil while stirring on medium heat. When first bubbles appear, take off stove and stir in 1 c. peanut butter. (Do NOT heat longer than first bubbles or they will turn out too hard.) Then add to 7 c. Rice Krispies and mix well. Pour into buttered 9x13 pan and press well. Melt 1 1/2 c. chocolate chips and 1 1/2 c. butterscotch chips together. Spread on top. Let set.

If you are like me and don't like butterscotch, just do 3 c. of chocolate chips instead. Way better in my opinion!

From: Mom

Viva La Chicken

12 corn tortillas, cut into 1/2" strips
1 roasted chicken, skinned, deboned & cubed or shredded
1 c. milk
1 onion, chopped
1 - 8 oz. green chili salsa (mild)
2 cans cream of chicken soup
1 lb. grated cheese

In bowl, mix soup, milk, salsa and onion together to make sauce. Grease 9x13 pan. Put 2-3 tblsp. of water on bottom of pan. Spoon 1/3 of sauce into pan and spread evenly. Add a layer of tortilla strips. Then a layer of chicken, followed by a layer of cheese. Repeat those layers again. (Sauce, tortillas, chicken, cheese.) Top with a final layer of sauce. Bake covered with tinfoil for 45 minutes at 325 degrees. Then uncover and bake for 15 minutes more.

From: Mom

Chicken Won-ton Salad

1 head lettuce (you can do a mix of romaine & iceberg or just pick one)

Slivered almonds

Green onions

Fried won-tons

Chicken (cooked, cubed and browned in soy sauce)

DRESSING:

1/2 c. vegetable oil

1/3 c. apple cider vinegar

1/4 c. sugar

1 tsp. salt

1/2 tsp. pepper

From: Heather White

Lemon Crumb Muffins

This recipe makes a huge batch so either be prepared to share with friends and neighbors. You can also store the batter in your refrigerator so you can make fresh ones each morning. These are really good and keep really well.

Ingredients:
6 c. flour
4 c. sugar
3/4 tsp. baking soda
3/4 tsp. salt
8 eggs
2 c. sour cream
2 c. butter, melted
3 tblsp. grated lemon peel
2 tblsp. lemon juice

Streusel:
3/4 c. flour
3/4 c. sugar
3/4 c. cold butter

Glaze:
1/2 c. sugar
1/3 c. lemon juice

Directions:
In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350 for 20-25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins.

Yield: 40 muffins
From: Taste of Home Magazine