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