My Stuffing recipe

This recipe is a combinations of a few different ones. I made it for the family Thanksgiving dinner this year. I thought it turned out great! The recipe will be coming soon....

Goulash

This is something I ate as a kid....and now my kids love it!
It is really simple, but tasty!

•Macaroni noodles (cooked)
•Ground Beef (browned)
•1 large Can V8 Juice OR Tomato Juice
(amount depends on how 'soupy' you like it- I like a lot of juice!)
•Salt & Pepper to taste

Combine and heat until warmed through.

German Chocolate Cheesecake

My friend Dawn Nielson made this for Young Women's one night. I loved it so much and have made it a couple of times since. Don't let it overcook- and make sure you have time to refrigerate it! YUMMY!!!

CRUST:

1 pkg. German chocolate cake mix
1/2 c. shredded coconut
1 egg
1/3 c. soft butter

FILLING:

2 (8 oz.) pkgs. cream cheese
3/4 c. sugar
2 eggs
2 tsp. vanilla

TOPPING:

2 c. sour cream
1 tbsp. vanilla
1/4 c. sugar

Blend the crust ingredients on low speed until crumbly. Lightly press in a 13x9 inch pan.

Beat the filling ingredients on low-medium speed until smooth and fluffy. Spread over cake mixture and bake for 20-25 minutes at 350 degrees.

Mix the topping ingredients until smooth. Spread topping over cheesecake and refrigerate 2-3 hours or overnight. Cut into small squares or bars or larger pieces for dessert.

Sesame Pork

This recipe is one that I saw demonstrated at the Taste of Home Cooking School. It is delicious! I forgot to add in the Hoisin sauce and I loved the flavor anyway.

2 Tbs. Hoisin sauce (optional)
2 Tbs. teriyaki sauce
2 tsp. cornstarch
2 garlic cloves, crushed
2 tsp grated fresh gingerroot
1-1/4 lb. pork tenderloin, thinly sliced
2 Tbs. canola oil, divided
2 tsp. sesame oil
2 carrots, julienned
3 C. Frozen green beans (peas may be substituted)
8 green onions, sliced diagonally- using most of green part
2 Tbs. sesame seeds toasted

In a small bowl, combine the first six ingredients. In a skillet or Wok, cook pork in 1 Tbs hot canola oil and 2 tsp. sesame oil until no longer pink. Remove pork and keep warm.
In the same pan, add remaining 1 Tbs canola oil. Stir-fry carrots and green beans until crisp-tender, about 4 minutes. Return pork and the teriyaki sauce mixture to the pan. Add green onions and sesame seeda. Stir-fry 1-2 minutes or until heated through.
Serve with rice.

Catalina Chicken

Chicken Breasts or tenderloins
1 pkg. onion soup
1 8 oz. bottle Catalina or Russian dressing
1 med. jar apricot jam

Put chicken pieces in a casserole dish. Mix together onion, soup, Russian dressing and apricot jam. Pour over chicken pieces. Bake at 350 degrees for 1 hour or until done. You can also throw everything in the crockpot and cook on low for 6-8 hours. Serve with rice.

Black Bean Soup

This recipe is from my sister Becca. I think the best part is adding lime or lemon juice. Yum!

2 tsp. Olive oil
1/2 Onion (chopped)
1/2 tsp Garlic (minced)
3 cans Black Beans
3 cups Water
1 1/2 tsp Cumin
1 can petite diced tomatoes (about 15 oz)
1/8 tsp Cayenne pepper
2 Chicken Bouillon cubes
1 small can Diced Green Chilies
1 1/2 Tbsp fresh Lime or Lemon Juice ( I prefer lime!)
2 tsp CA style garlic salt

Heat oil in a large pot over medium heat. Add chopped onions and garlic, and sauté until tender. Drain beans and mash 1/3 of them with a potato masher. Add mashed and whole beans to the pot. Add water, cumin, cayenne pepper, undrained can of tomatoes, chicken bouillon cubes, garlic salt, and drained can of chilies. Stir well. Bring to a boil; cover, reduce heat, and simmer for 15-20 minutes. Add lemon juice before serving and stir. *After dishing up, top with sour cream if desired. Great with saltine crackers or tortilla chips.

Banana Freeze

The idea for this concoction came from Joe's Uncle Frank. When you have bananas that are starting to brown, slice them into coin like pieces and then freeze them in a ziploc bag. When you're in the mood for a cold treat- get them out of the freezer. Use at least 3 cups of bananas. Break them apart and blend together in food processor (or blender- our food processor did better!) Add a little bit of milk and a little sugar if you want. I added in half an apple and some blueberries on top. If you serve this immediately it has a similar consistency to ice cream. YUMMY!

Cupcake Cones

A fun treat for the kids. I had extra cake mix the other day and it was just enough to make these. If you have cake cones you can set them in muffin tins. Dallin picked these sugar cones out and so I set each one in a pint jar. Fill with cake batter - don't fill to the top- an inch from the top should work. Bake @ 350˚ for about 12 minutes or until cooked through. Let cool and then frost.

Razz•Ma•Tazz Bars

This recipe is one I found in my recipe folder. The kids and I made it this weekend while Joe was away for a hunt. We had fun making them- but I am the only one who ate them. That's never a good thing! The recipe calls for white chocolate chips. I didn't have quite enough so I threw in some dark chocolate chips. Otherwise it would be white.
1/2 C. butter
2 cups Nestlé Toll House Premier White Morsels, divided
2 large eggs
1/2 C. sugar
1 C. flour
1/2 tsp. salt
1/2 tsp. almond extract
1/2 C. raspberry jam
1/4 C. toasted, sliced almonds

Directions:
PREHEAT oven to 325° F. Grease and sugar 9-inch-square baking pan.

MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.
BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.

BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.

HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.

What a helper!

BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars. Yummy!

Mummy Dogs

I saw these on the Picky Palate website. I made them on a night that Joe was gone. The kids didn't like them as much as I hoped.

10-12 hot dogs
1 pkg. refrigerated breadstick dough or French Bread dough

Wrap each hot dog with dough. Leave space for eyes. Bake for 12-15 minutes in 375˚ oven.
Let cool 5 minutes. Dot mustard for the eyes.

Monster Mouths...Sloppy Smiles

These came from an idea in a magazine. Ours didn't turn out quite as pretty- but we had fun making and eating them.

Quarter apple. Cut piece out for the "mouth". Spread peanut butter in mouth and then add the teeth (mini marshmallows or slivered almonds).
YUMMY!

Jalapeño Poppers

This recipe comes from our friends the Youngs. I didn't think I would like them because jalapeños are hot. But- they are SO good! If you cook them through the heat is mild.

Jalapeños
Cream Cheese
Bacon
toothpicks

Cut jalapeños in half and remove the seeds. I use kitchen gloves for this- it is hot! Fill each half with a spoonful of cream cheese. Wrap with 1/2 strip of bacon and secure with a toothpick. Grill.
Variation: Fill with Sausage and Mozzarella cheese mixed together.

Chicken Spaghetti

Peach Raspberry Cobbler

This recipe is another from a friend (Johnna Meek) on the Deseret Land & Livestock ranch. It is really easy and delicious.

1 C. Bisquick buttermilk baking mix
2 T. sugar 3 T. milk
2 T. margarine 1/3 C. sugar
2 T. cornstarch 1/8 tsp. salt
3 C. peaches canned in juice
1 package raspberries (10 oz.)

In a bowl, combine biscuit mix, 2T. sugar, the milk and margarine. Set aside. In pan blend 1/3 C. sugar, cornstarch and salt. Stir in drained peaches and the raspberries. Cook and stir until thickened and bubbly. Pour into 1 1/2 quart casserole dish.
Drop dough from a Tablespoon onto hot fruit. Sprinkle dough with additional sugar.
Bake at 400˚ for 20 min. or until biscuits are done. Don’t overcook! Fresh or frozen peaches may be substituted.

Prince Family Peanut Butter Fudge

This recipe is famous on the Prince side of the family. There wasn't actually a written recipe until Joe's Mom wrote it down as she made it a few years ago. We had a Peanut Butter Fudge making contest at the Prince family reunion in 2004. That was the first time I ever tried to make it. It turned out so dry and crumbly that I decided I had better practice. I practiced more than I should - but I finally mastered it (although no one can make it as good as Joe's Mom or Grandma Prince!).
Since it is best to have someone teach you how to make it I took step by step photos....well, Dallin helped me take the photos. He's turning into quite a little photographer!

Start with these four very simple ingredients: Cocoa, Sugar, Milk & Peanut ButterMeasure 3 C. sugar into medium sauce pan. Add 3 Tbl. cocoa.Mix the sugar and cocoa together until all the lumps are gone. This is a good job for the kids- and they love to help! Helping make the fudge is part of what makes it so good.Pour the milk into the pan and stir until well mixed- kids can help do this as well. Cook on med-high heat, stirring until rolling boil, then stop stirring. It is important not to stir it after it has started boiling.Turn heat on medium-low and cook for approximately 7 minutes. Test the fudge ever few minutes until done. The time depends on your stove. A gas stove seems to cook faster.Testing: Put a heaping teaspoon of peanut butter on a small plate and add at least 3 Tbl. fudge. Stir together. The fudge will have boiled down (see picture below) when it is nearly ready. When the test is the consistency you like (when it sets up well), take the fudge off the burner and place in a sink with a few inches of cold water. Be careful not to get any water in the pan- that will ruin the fudge. Add about 1 C. peanut butter- a few heaping spoonfuls.Slowly stir peanut butter in. Let pan cool in water for a minute and then remove. Continue to stir VIGOROUSLY until the fudge gets thick. Then pour onto a plate. If you have a party this won't last long.

To keep fudge store in an airtight container. Enjoy!
recipe may be halved

Enchiladas

1 tablespoon canola oil
1 tablespoons all-purpose flour
1 large (28-ounce) can green or red enchilada sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped Cilantro
In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other green sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.

1 1/2 pounds ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt

Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

10 to 14 corn tortillas
½ cup canola oil

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried. Frying is optional- but a yummy option. If you want a lighter version simply skip the frying part.

3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ cup chopped cilantro

Preheat oven to 350 degrees.

Pour ½ cup green sauce in bottom of baking pan. Spread to even out.
Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra green sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubble. Sprinkle chopped green onions over enchiladas

Oreo Cookie Treats

This recipe is from my sister-in-law Ashlie. She has brought so many good recipes home from college. She has been home for a while and we love having her here! These cookies go so fast!

1 pkg. Oreo cookies or Nutter Butters
1 8 oz. pkg of cream cheese
1 pkg. Almond Bark

Crush the cookies and mix with cream cheese. Roll into a ball onto wax paper. Melt the almond bark according to instructions on package. Microwaving it works well. Do NOT get water into the Almond Bark- it will crystallize. Cover the Oreos with the almond bark and let dry. They are best when frozen. Drizzle with melted semi-sweet chocolate chips. Extra Almond Bark can be used for dipping pretzels in.

Garlic Couscous

1 box plain couscous
2 cloves garlic, crushed
2 Tbs. fresh basil
1 tsp. Lawry's garlic salt

Follow instructions on box for cooking couscous. Add seasonings with the water.

Spaghetti sauce

I never use a recipe for spaghetti sauce- but this is close to what I usually do.
2 quarts home-canned tomatoes (drained)
1 can tomato paste
1/4 C. dried onions or 1 small onion diced
2 cloves garlic (crushed)
1 Tbs. fresh Basil (or dried)
1 tsp Lawry's Garlic Salt
1 Tbs. dried Parsley
1 tsp. Oregano
1/4 tsp. pepper

Combine ingredients and bring to a boil. Let simmer for 20 minutes. Add 1/2 lb. browned ground beef. Serve over spaghetti noodles (try angel hair pasta) and sprinkle with Parmesan cheese. Salt and pepper to taste.

Easy Applesauce Puffs

This recipe is from Aunt Denise. She has some of the best recipes! I tried these muffins for the first time and the kids really liked them.

2 C. biscuit or pancake mix
1/4 C. sugar
1/2 C. applesauce
1/4 C. milk
1 egg
1 tsp. cinnamon
2 tsp. oil

Combine biscuit mix, sugar, and cinnamon. Add applesauce, milk, egg , and oil. Fill greased muffin pan 2/3 full. Bake at 400˚ for 12 minutes. Remove from pan. Let cool for a few minutes. Dip tops in melted butter, then in cinnamon sugar mixture.

Twice-Baked Potatoes

2 large russet potatoes, scrubbed

3 to 4 tablespoons milk

2 tablespoons unsalted butter, room temperature

2 tablespoons sour cream

½ cup grated sharp cheddar cheese

Coarse salt and freshly ground pepper

1 tablespoon chopped fresh chives, plus more for garnish

Serves 4 | Prep time: 10 minutes | Total time: 2 hours

Preheat oven to 375°. Pierce potatoes with a fork; bake on oven rack until tender, 1 1/2 hours. Cool 10 minutes. Potatoes can also be cooked in a microwave on High for 9 minutes, and finished off in a 375° oven for about 20 minutes. Halve potatoes lengthwise, leaving a thin shell; scoop flesh into a medium bowl. Add milk, butter, sour cream, and 1/4 cup cheese. Season with salt and pepper; fold in chives to combine. Scoop filling into potatoes, and place in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 cup cheese. Bake until heated through, 15 to 20 minutes. Garnish with chives before serving. Per serving: 301 calories; 11.5 grams fat; 8.8 grams protein; 42 grams carbohydrates; 3.7 grams fiber

Canadian Bacon Strata

This recipe was on Everyday Food. I love breakfast casseroles- and this uses toasted English muffins. Can be modified using less milk and throwing in hash browns as one of the layers. Softened butter for pan 4 English muffins, split, toasted, and cut in half ½ pound sliced Canadian bacon, about 10 slices, halved 1 ¼ cups (5 ounces) shredded sharp cheddar cheese 1/3 cup finely shredded Parmesan cheese 8 large eggs 3 cups milk 1 ½ tablespoons Dijon mustard Coarse salt and ground pepper ¼ teaspoon hot sauce, such as Tabasco

Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside.
1. In a large bowl, whisk together eggs, milk, mustard, ½ teaspoon salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight.
2. Preheat oven to 350°. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note below), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving.

Note: With a paring knife, pierce the center of the cooked strata. If it feels firm and the knife comes out clean, the eggs have set and the strata is done.

Chex Muddy Buddies

9 cups Chex® cereal, (any variety)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Stove-Top Directions: Into large bowl, measure cereal; set aside. In 1-quart saucepan, heat chocolate chips, peanut butter and butter over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
High Altitude (3500-6500 ft): No Changes.

Grilled Chicken Garden Salad

This really hits the spot on a warm summer day. I used our first big tomato from the garden.

Fresh salad greens
green onions chopped
grated carrots
tomatoes
hard boiled eggs (sliced)
grilled chicken (diced)
Colby Jack cheese cubed
sunflower seeds (optional)
Toss together or leave separate until served. Serve with ranch dressing.

Grilled yellow squash & zucchini...
We grill this on our little George Foreman grill. Don't do anything else to it. It is as delicious as it looks.