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.

Berry Pudding

We lived on the Deseret Land & Livestock ranch just after we were married. I fixed lunch for the cowboys a few times. One time I made this berry pudding- it was something I just came up with. It looked so ugly that I almost didn't serve it. Turns out the cowboys loved it!

1 Large pkg Instant Vanilla Pudding (prepared as instructed)
10 oz frozen mixed berries

Mix berries into pudding and serve.
The picture shows the pudding with blueberries and bananas. When mixed berries are used it turns an ugly brown color...just ignore that :)