Quick Quesadillas

This recipe is comes from Joe's Grandma Prince. She made a little cookbook for him when he went to college. This is a quick one!

1 Can Rotel Tomatoes & Green Chilies
1 Can chicken
tortillas
cheese

Combine tomatoes and chicken. Place one tortilla in skillet, sprinkle with cheese. Spoon some of the chicken mixture evenly over cheese. Sprinkle top with cheese and place another tortilla on top. When the bottom has browned lightly- flip and cook until cheese is melted.

PIZZA

This recipe comes from a cookbook that came with our rice cooker. We love pizza!

Pizza Dough
1 envelope active dry yeast (2 ¼ tsp.)
¼ tsp. sugar
1 ¼ C warm water (115˚)
1 ½ tsp. salt
3 Tbl. Olive oil
3 ½ C. bread flour
Fine Cornmeal
Pizza toppings

Dissolve yeast and sugar in water. Proof 5 minutes or until foamy. Meanwhile mix salt, oil, and 2 cups flour in mixing bowl. Add yeast/water and mix. Add 1 ½ C flour. Stir until a slightly sticky ball of dough forms. Knead 5 minutes until smooth and elastic. Coat with oil, place in mixing bowl. Cover and let rise until doubled. Punch down. If making two pizzas, divide in half. Let dough rest 10 minutes. Flatten dough on pizza pan or stone. Gently pull and stretch to fit pan. Preheat oven to 450˚. Add sauce and toppings. Place on bottom oven rack. Bake 10 minutes or until crust is lightly browned.
Sauce: 1 8 oz. can tomato sauce. Spread on dough, sprinkle with garlic powder, onion powder and Italian seasoning. Sprinkle with mozzarella cheese. Add toppings (pepperoni, sausage, bell peppers, olives, mushrooms, onions, Canadian bacon). In the summer time I like to put thinly sliced fresh tomatoes on before the cheese. Fresh basil is also delicious on top.

Never Fail Rolls

2 Tbl. Yeast

1 tsp. sugar
Dissolve in 1 Cup lukewarm water
6 Cups flour
1/2 C. Sugar
1/3 C. Canola Oil
1 Tbl. salt
3 Tbl. Powdered milk
Mix together, add yeast mixture after it has raised a few minutes. Add 1 1/2 Cups lukewarm water. Add flour until you can knead it. Knead 5 minutes, raise once or twice depending on time. Make rolls, breadsticks, or cinnamon rolls. Bake at 400˚ for 20 min.
note: I usually halve the recipe for my own family.

Fruit Pizza

1 recipe sugar cookie dough (can use refrigerated roll of sugar cookie dough)

1/2 C. butter
3/4 C. sugar
1/4 C. milk
1/2 tsp. baking soda in 1/2 T. water
1 egg
1/2 tsp. vanilla
3 C. flour
1/2 tsp. salt
Divide dough into 6 sections and chill.
Roll out and cut with cookie cutters.
Bake @ 375˚ for 8-10 minutes.

1 8oz pkg. lowfat cream cheese
1 C. powdered sugar
1Tbs. milk
Fresh fruit (bananas, strawberries, kiwi, apples, peaches, blueberries, grapes, etc.)
Roll 3/4 dough onto pizza stone (can use remainder for cookies). Bake @375˚ for 12-15 minutes- make sure you don't over bake- you want it to be soft! Beat cream cheese, powdered sugar and milk together until fluffy. Spread on cooled cookie. Arrange fruit in circles on cream cheese mixture. Cover and chill until ready to serve.

Yummy Pumpkin Chocolate Chip Muffins

4 eggs
2 C. sugar
16 0z can Pumpkin
Beat together
Add 1 1/2 C. oil ( I always substitute 1 C. applesauce for 1 C. oil)
3 C. flour (can use whole wheat)
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 C. semi-sweet chocolate chips
Pour into muffin tins. Bake @ 400˚ 12 min. (will take longer for larger muffins)
makes 2 dozen

Pork Chops in Mushroom Sauce

4 Boneless Skinless Pork Chops
1/2 lemon (optional)
4 fresh mushrooms sliced (optional)
2 Cans Cream of Mushroom Soup
Salt & Pepper to taste
Brown pork chops in skillet in small amount of oil and juice from 1/2 lemon. Add mushrooms and cream of mushroom soup to skillet, cover and let simmer on low for 20-30 minutes. Serve over rice (I use half brown rice and half white). This recipe also works well cooked in the crock pot. Brown the pork chops and then leave everything in the crock pot on low for several hours.

Strawberry Freezer Jam

Dallin helped me make jam this afternoon. Be glad that none of you will be getting any because he licked the spoon a few too many times while he was stirring everything together.
This is the BEST pectin for making freezer jam! It uses much less sugar- so you taste more of the fruit. Unless fresh strawberries are on sale I buy a big bag of frozen ones at Wal-Mart. The strawberries are already stemmed and cleaned.
This is best used on homemade whole-wheat bread. Yumm! That brings back a lot of memories. My Dad has always called it 'red jam' and it is an essential for Thanksgiving rolls. Sometimes he adds raspberries to it.

Sweet and Sour Chicken

This recipe came from a Singles Ward cookbook when I was at BYU-Idaho. It is SOOO good!! Dallin is one of the pickiest eaters and he loves this chicken.

4 large chicken breasts (cubed)
2 eggs beaten
1/2 C. cornstarch
1/2 C. flour
Dip chicken in egg and then in flour and cornstarch mixed (we put all the chicken in the egg bowl... then separate into tupperware container with flour/cornstarch and shake to coat). Heat 4 Tbl. canola oil in large skillet and brown chicken pieces. Set aside in 9x13 pan.

Sweet & Sour Sauce (double to feed 6)
4T. ketchup
1/3 C. vinegar
1 T. soy sauce
3/4 C. sugar
1/2 C. chicken broth (may use water)

Mix, pour over chicken. Bake @ 350˚ for 30 min. Serve with riced and mixed vegetables.

Banana Chip Muffins

1 3/4 C. flour
2 1/2 tsp. baking powder
1 egg
1/3 C. canola oil
1/2 C. mashed ripe banana
1/2 C. unsweetened applesauce
1 C. miniature semi-sweet chocolate chips
1/4 C. sugar
3/4 tsp. salt
1/2 C. milk

Combine flour, sugar, baking powder and salt. Combine the egg, milk, oil, banana and applesauce. Stir dry ingredients into wet just until moistened. Fold in chocolate chips. Bake @ 400˚ for 20 min.

Sand Dune Tacos

This recipe comes from one of my families trips to the sand dunes near Yuma, Arizona. Another family made them one night at the dunes and invited us to join them... hence the name sand dune tacos. They are a Judy family favorite!

1 lb elk burger or ground beef
2 lb roast (elk or beef)
2 Cans diced green chiles
1 tsp. salt
1/4 C water
1 beef bouillon cube (if using elk)
white corn tortillas

Put water and bouillon cube in bottom of crock pot. Place roast and elk burger in crock pot and let cook on low for 6 hours. If using ground beef- brown separately and drain when roast is close to being done. When meat is tender- shred the roast and combine again with burger and remaining juice in crock pot. If you have time- you can let it cook on low for another hour. Serve in lightly fried corn tortillas- don't let them get crispy - just enough so they can be folded over. Meat can also be used in chimichangas. Use lots of yummy toppings- including cheese, tomatoes, guacamole & salsa. We like to have pinto beans with green chilies in them with this.

Tasty Taco Soup

This is a meal I had for the first time in college. This version of the recipe is from my sister Becca. She uses more spices than are typically used, but it is tasty!

1/2 lb lean ground beef
1 onion
1 15 oz. can pinto beans
1 15 oz. can dark red kidney beans
1 15 oz. can light red kidney beans
1 15 oz. can corn
1 28oz. can petite diced tomatoes
1 8 oz can garlic roasted tomato sauce (or plain)
2 Tbl. minced garlic
1 tsp. onion powder
1 pkg taco seasoning
1 tsp. salt
1 Tbl. olive oil
1 tsp. black pepper
Put ground beef in a medium skillet. Sprinkle with olive oil and pepper. Cook for 7 minutes and then add chopped onion. Cook until meat is brown. In a large pot combine the drained beans and corn, and the can of tomatoes. Then add salt, onion powder, minced garlic and half of the taco seasoning packet. Mix well and then add the ground beef and onions. Let simmer about 15 minutes on medium-low heat, stirring occasionally. Taste and add additional taco seasoning if needed. Sprinkle with cheese and serve with Tortilla chips.

Fajitas

1 lb Elk Steak sliced ( I slice when still frozen so the meat is easy to "shave" in thin strips)
1/2 red bell pepper
1/2 green bell pepper
1/2 red or yellow onion
1 pkg. fajita seasoning
1 beef boullion cube
Brown meat- add 1/4 C. water, boullion cube & seasoning. Let simmer. Add onions and simmer for a few minutes- then add peppers. Do not overcook- only simmer for a few minutes and then shut heat off. Best in freshly cooked tortillas.

french bread stroganoff

I found this recipe on my friend Maggie’s blog. I happened to have French bread that needed to be used and so this was the perfect solution. It was really yummy. Even Dallin liked it.

1 lb hamburger (cooked & drained)
1 C sour cream
1 can cream of mushroom
1 loaf of French bread
shredded cheese

Slice bread lengthwise. Mix together beef, sour cream, and soup. Spoon over bread. Top with cheese. Bake at 350˚ until cheese is melted.

Danish Puff

This pastry is a breakfast tradition in Joe's family on General Conference Sundays and on Christmas. It is so good that I always feel like I'm eating dessert for breakfast...it's a good thing it only comes a few times each year! Joe's Dad made this last Sunday so I stole a picture of it.
1/2 C. butter
1 C. flour
2 Tbl. water
1/2 C. butter
1 C/ water
1 tsp. almond extract
1 C/. flour
3 eggs
Powdered sugar glaze
chopped nuts
Cut 1/2 C. butter into 1 C. flour. Sprinkle 2 Tbl. water over mixture. mix. Round into ball; divide in h alf. On ungreased baking sheet, pat half into 12x 3 inch strip. Strips should be about 3 inches apart.
Heat 1/2 C. butter and 1 C. water to rolling boil in medium saucepan. Remove from heat and quickly stir in almond extract and 1 C. flour. Stir vigorously over low heat until mixture forms a ball, about 1 min. Remove from heat. Beat in eggs all at once until smooth and glossy.
Divide in half; spread each half evenly over strips. Bake about @ 350˚ for 60 min. or until topping is crisp and lightly browned. Cool (topping will shrink and fall, forming the custardy top of this puff). Frost with glaze and sprinkle generously with nuts.
Glaze: 1 1/2 C. powdered sugar, 2 Tbl. butter, 1 1/2 tsp. vanilla, 1-2 Tbl. warm water. beat in mixer on high speed.

BBQ Ribs

1 ½ lbs Country Style Ribs
BBQ Sauce
Put ribs in crock-pot. Pour BBQ sauce over top and cook on low for 6 hours. Serve with potatoes.

Cream Potatoes and Peas
4-5 medium red potatoes diced.
1 ½ C. peas
1 Tbl. Butter
¼ C red onion
1 ½ Tbl flour
1 C. milk
Boil Potatoes- add peas for last few minutes of cooking. Drain. In saucepan saute onion in butter- add flour and then milk. Bring to a boil- stirring constantly. Add potatoes and peas and coat in white sauce. Salt and Pepper to taste.

too many recipes

In my attempt to compile my favorite recipes- I have started to post them on our blog. There are too many at once so I think I'll try this blog just for recipes. Let me know when you try them out.