2 minute microwave fudge

1 pound of powdered sugar
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup milk
1 Tablespoon vanilla extract
1/4 pound butter/margarine
1 cup chopped nuts

Mix all dry ingredients together in a 8x8 inch microwave safe pan (important to use this size pan). Add milk and vanilla extract. Place chunk of butter/margarine in center ( leave butter as whole do not chop up). Microwave on high for 2 minutes until bottom of dish feels warm. Stir vigorously and blend in chopped nuts. Put in mold or whatever and chill for 1 hour. * Use real butter for best results.

Kid Friendly Chicken Enchiladas

Ingredients:

1 can cream of chicken soup

1 can milk

1 small carton sour cream (8 oz)

12 flour tortillas

cooked chicken cut into chunks

shredded cheddar cheese

Mix soup, milk and sour cream. Spread a little soup mixture on bottom of a 9"x13" pan. Spread some soup mixture down the center of each tortilla, along with some cheese and chicken. Roll tortillas and place in pan. Spread remaining mixture over top and then shredded cheese. Bake at 375 until hot. Usually about 20-30 mins.

I like to add mushrooms to ours but you can put anything in it.

Soft Sugar Cookies

1/2 C. buttermilk
1/4 tsp baking soda
Mix in a bowl and set aside

Melt 2 sticks REAL BUTTER in microwave for 1 minute.  Add 1 1/4 Cup sugar, 2
eggs  and buttermilk mixture.   Add 1 tsp vanilla
Mix 3 cups flour
1/2 tsp cream of tarter
1/2 tsp salt
1/2 tsp baking soda

Add flour mixture to creamed mixture

Refrigerate at least 2 hours
Roll out on floured wax paper

Bake at 350 for 13 minutes

Pumpkin Cupcakes

The recipe is for a cake but they turn out fine as cupcakes if you prefer. Just bake for 23 to 25 minutes instead.

Pumpkin Cake

4 eggs

1 cup oil

2 cups sugar

2 cups pumpkin

2 teasp. Baking Powder

1 teasp. Baking Soda

½ t. salt

3 t. pumpkin pie spice

2 cups flour

Mix ingredients well. Spray baking sheet. Pour onto sheet.

350 degrees for 25-30 minutes.

Let cool before frosting.

Cream Cheese Frosting

4 oz. Cream Cheese

½ c. butter

1 t. vanilla

4 cups powdered sugar

Enough milk for spreading consistency.

Coconut Cream Pie

5 tablespoons cornstarch
1 cup sugar
1/4 teaspoon salt
2 1/2 cups milk
3/4 cup half and half
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla

Mix cornstarch, sugar, and salt in medium saucepan. Add milk and cream. Cook on medium heat until smooth and thick stirring constantly. Mix a small amount of the hot mixture into the egg yolks in a small bowl. Add the eggs to the rest of the mixture in the pot and cook 2 more minutes. Remove from heat and add butter and vanilla. Add flaked coconut to taste. Pour cream mixture into a baked pie shell and chill completely. Serve with whipped cream.

Parmesan Chicken

1/2 cube butter or margarine
2 cups bread crumbs (about 5 slices)
1/2 to 3/4 c. parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. garlic salt
2 Tbs. parsley flakes
Salt & Pepper
8-10 skinless boneless chicken breasts (depends on size)

Mix all ingredients together except butter to make bread crumb mixture. Dip chicken in
butter, then dip chicken in bread crumbs covering front and back. Place on cookie sheet
lined with foil and bake at 375 for 45- 60 minutes..

Most of the time when I make this, people only eat half of a chicken breast (especially women) so you
should be able to get 2 servings out of each piece of chicken. Also, I have made this the night before or
early in the morning and put it in the refrigerator until I am ready to cook it.

Submitted by Camille Watts

Funeral Potatoes

12 large potatoes or a 32 ounce bag of frozen hash browns
2 (10oz) cans cream of chicken soup concentrate
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter melted
1/3 cup chopped onion
2 cups crushed corn flakes
2 Tablespoons butter

Peel potatoes and boil for 30 minutes, until just tender. Cool and grate (or cut small) into a greased 9X13-inch baking dish (or put frozen hash browns into the baking dish). Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350°F for 30 minutes. Makes 12 servings.

Sometimes I put in more potatoes to stretch it and because I do not always like so much sauce. I also end up baking it longer than 30 minutes. I like it to be a little crusty on the top.

Submitted by Becky Lathen

Turkey & Wild Rice Soup

1 medium onion, chopped
2 stalks celery, diced
2 carrots, diced
1/2 C butter
1/2 C flour
4 C chicken broth
2 C cooked wild rice (she uses Uncle Ben's Original Recipe Long Grain & Wild Rice)
2 C half & half
2 C turkey or chicken, cooked & diced (or canned turkey or chicken)
1 tsp parsley flakes
salt & pepper

Melt butter in pot. Add onion, celery & carrots and cook until onion is transparent. Stir in flour until well mixed and bubbly. Add chicken broth and bring to a boil for 1 minute. Add wild rice, half & half, turkey, parsley, and salt & pepper to taste. Simmer for 20 minutes.

*Note: Monica said that her sister (who she got the recipe from) adds the seasoning packet that comes with the rice, but Monica never adds it. Also, she was given a tip for cutting veggies quickly--you can put your veggies in a blender with some water and pulse until chopped to the desired size and then strain the water off of the veggies. Monica said she tried it this way last time and probably pulsed them a little too much because they were in pretty small pieces, but they cooked faster and she really liked it like that.

Submitted by Monica Blackwood, Star 2nd Ward

Tortilla Soup

One can– 16 oz Refried Beans
One can– 15 oz Black Beans
One can– 14 oz Chicken Broth
1 ½ Cup frozen Corn
¾ Cup Chunky Salsa
1 ½ Cup Cooked Chicken
½ Cup Water

Simmer 30 Minutes

Crunch Tortilla chips into bottom of bowl, add Soup and
Top with Shredded Cheese and Sour Cream

BBQ Beef

28 oz. ketchup

2 T horseradish

3 T mustard

2 T Worcestershire sauce

2 T soy sauce

3/4 C. water

1/2 C brown sugar

1 T lemon juice

1/4 t each- onion salt, garlic salt, red pepper (optional- i didn't use it in mine), liquid smoke (very important)

Pour over beef roast that has been cooked slow (crock pot is best), well done and shredded

(May be used with chicken and pork)

Easy Chicken Noodle Soup

2 Chicken breasts

1-16 oz Linguine noodles

2 cans evaporated milk

McCormick Season All salt

In a large pot boil water. Cook whole chicken breasts in water creating a broth. Take chicken out and dice into small pieces. Add Linguine noodles, cook until soft. Take off heat. Add chicken pieces, evaporated milk and Season All. (Takes quite a bit of Season All)

Homemade Laundry Detergent

1 cup washing soda (Arm & Hammer)*
1/2 cup Borax (20 Mule Team)*
1 bar Fels-Naptha soap*
Approximately 3 gallons water
5 gallon bucket with lid **
Large wooden spoon
A large pot
Box or cheese grater

1. Grate the bar of Fels-Naptha soap using either a box or cheese grater.

2. Put 4 cups of water into the large pot and heat on high. When water is boiling, add the grated soap a little at a time until the entire grated bar of soap is in the pot.

3. Stir the soapy water with a wooden spoon until all the soap is dissolved. Lower heat to a simmer. Continue to stir. Eventually the water will take on the color of the soap you added. You now have some very warm soap soup!

4. Fill the 5 gallon bucket with 3 gallons of warm tap water. Add 1 cup washing soda, 1/2 cup Borax, and the Fels-Naptha soap mixture to the 5 gallon bucket. Stir well.

5. After stirring, you'll have a bucket full of vaguely soapy water. Let it sit overnight without the lid. The next day it will look like Jell-o. Use between 1/2 cup to 1 cup per load of laundry.

* Can be purchased at WinCo Foods
** Can be purchased at Home Depot for around $3

This bucket of laundry detergent should last 1 year. Is safe to use in front loading (HE) washing machines.

Submitted by Shantel Teeter, Star 1st Ward

Peach Pie

3 1/2 cups fruit (drained, save reserved juice recipe)
3/4 cups sugar
4 Tbsp flour
1/2 tsp cinamon
1/4 to 1/2 cup fruit juice (use save reserved juice)
1 Tbsp. butter

Combine ingredients and heat til thickened. Place filling in pastry shell, placing pastry on top of filling. (See above for No-Fail Pie Crust recipe). Bake for 425° for 35 minutes.

Note: Zelphie uses 2 jars of her canned peaches when making her peach pie.

Submitted by Zelphie Winegar

No Fail Pie Crust

2 1/2 cups sifted flour
1 tsp salt
1 cup butter Crisco
1 Tbsp vinegar
1 egg, beaten
1/4 cup cold water

Sift together flour and salt in a mixing bowl. Using a wisk, cut in Crisco until mixture resembles small peas. In a measuring cup, combine vinegar & egg and fill with cold water to 1/2 cup line. Pour into flour mixture and mix lightly until all the flour mixture is moistened and pastry forms a ball (do not overmix). Divide dough in half to use as 1 double or 2 singles. Roll out dough, working from the center out, and place in pie pan. Fill with favorite filling, form edges and vent top pastry. Chill in the refrigerator for 15 to 30 minutes. Bake as labeled on filling directions or bake as a pastry shell. If making pie with an upper and lower pastry, brush the top pastry with either milk or cream and sprinkle with sugar before baking.

Submitted by Zelphie Winegar

Chocolate Sandwich Cookies

Cookie Ingredients:
2 pkgs. Devil’s Food Cake Mix
1 cup Vegetable Oil
4 Large Eggs

Icing Ingredients:
½ cup Margarine
1 pkg. Cream Cheese (8oz)
2 tsp. Vanilla
3-4 cups Icing Sugar

Directions:
Mix cookie ingredients together. Roll mix into small balls and place on cookie sheet.
Bake 10 to 12 minutes at 350 degrees. Cool until chilled.

For icing: Combine all ingredients together.

Assemble: Cover each cookie with icing and place another cookie on top of it to
make the cookie sandwich. Chill until cookies are firm.

Submitted by Melissa Calder

Rainbow Cake

This cake is a little time consuming to prepare but so simple to make and fun to serve.

All you need is 1 box of white cake mix with all ingredients to make it and gel food coloring.

Make the cake according to box directions

Split the batter into 6 equal parts (or however many colors you would like)

Then color each bowl a different color.

I use gel coloring because it makes the color more vibrant after it is cooked.

In a round cake pan scoop out half the batter of each color one on top of the other. Pour your first color into the middle of your pan then your next directly on top of that one and so on until you have used all colors. The top batter will push the bottom batter out towards the edges.

This is what it will look like!

Then pour the other half of each colored batter into another round cake pan.

I did mine the opposite way for fun!

Then bake them according to the box directions!

And this is what they will look like after they have been baked!

Decorate as desired...

Then enjoy!!!

Poppy Seed Salad Dressing

1 bunch spinach, washed and snipped, or spring salad mix
1 qt. strawberries, washed and sliced

Dressing:
1/2 cup Sugar
1/2 cup Salad Oil
1/4 cup Cider Vinegar
2 tablespoon Sesame Seed
1 tablespoon Poppy Seed
1 tablespoon Minced Onion
1/4 teaspoon Paprika

Mix dressing and toss all ingredients together.
Submitted by Kristy Simmons
Served at Relief Society Birthday Celebration, March 2009

White Chicken Chili

Ingredients
1 T olive oil
2 med onions, chopped
4 cloves garlic, minced
2 4oz cans chopped green chiles
4 cups chopped cooked chicken
2 t ground cumin
1.5 t dried oregano, crumbled
.25 t cayenne or crushed red pepper (depending on taste)
3 16 oz cans, great northern beans, drained & rinsed
6 cups chicken broth
3 cups grated monterey jack cheese
salt
pepper
sour cream
Directions
Heat oil in large heavy pot to med/high. Add onions & saute until translucent, about 10 minutes. Add garlic, chiles, chicken, cumin, oregano, and hot pepper. Saute 2 minutes. Add beans and chicken broth. Bring to a boil, reduce heat and simmer 2 hours or more. Add 1 cup of grated cheese. Stir until thick and melted. Season with salt & pepper. Serve with remaining cheese and sour cream.
Submitted by Cindy Maliwauki
Served at Relief Society Birthday Celebration, March 2009

Refrigerator Crescent Rolls

Ingredients
3/4 cup butter or margarine
3/4 cup milk
1/2 cup water
5 cups all-purpose flour (total)
1/3 cup granulated sugar
2 packages RapidRise yeast
1 teaspoon salt
2 eggs
Directions
In large bowl, combine 1 1/2 cups flour, granulated sugar, undissolved yeast and salt.Heat butter, milk and water until warm (105 to 115 F) (Cindy's note: I microwave these in a measuring cup for about 1 min 20 seconds). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make very stiff batter. Refrigerate batter for 2 hours or up to 2 days.Punch dough down; divide in half. On floured surface, roll each to 15-inch circle. Cut each circle into 12 pie-shaped wedges (for my kids, I cut 16 wedges, total 32 rolls). Roll up wedges from wide ends and curve to form crescents. Place rolls, with points down, on 2 large greased baking sheets. Cover; let rise in warm place until doubled in size, about 30 to 40 minutes.
Bake at 375 for 15 minutes or until done, switching positions of sheets halfway through baking. After removing pans from oven brush with butter.
Submitted by Cindy Maliwauki

One-Bowl Banana Bread

Makes 8 Mini Loaves
Ingredients
8 tablespoons butter (1 stick), room temperature, plus more for pan
1 1/2 cups all-purpose flour plus more for pan
1 teaspoon baking soda
1/2 teaspoon salt
4 ripe bananas
3/4 cup sugar
2 large whole eggs, plus 1 large egg yolk
1 teaspoon pure vanilla extract
1/4 cup sour cream
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Directions
1. Heat oven to 350. Generously butter wells of a mini-loaf pan and set aside. Sift together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with paddle attachment, combine bananas, sugar, and butter. Beat on medium speed until fully combined, about 4 minutes.
2. Add eggs and egg yolk one at a time, and mix until combined. Add vanilla, sour cream, cinnamon, and nutmeg; beat until combined, about 2 minutes. Add flour mixture; beat until combined.
3. Pour batter into each well to within 1/8 inch from top. Bake until golden brown and a cake tester comes out clean when inserted in the center, about 30 minutes. Remove pan from oven, and transfer to a wire rack for 10 minutes. Turn out; let stand until completely cool. Serve.
Submitted by Cindy Maliwauki

Sugar Cookies

Ingredients
1 cup butter - softened
1 cup sugar
1 large egg
1 teaspoon vanilla
2 teaspoons baking powder
3 cups flour
Directions
Preheat oven to 400ºF
In a large bowl, cream butter and sugar with electric mixer. Beat in egg and vanilla.Add baking powder and flour one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour by hand. Do not chill dough. Divide dough into two balls.On floured surface, roll each ball in a circle approximately 12" in diameter and 1/8" thick. Dip cookie cutters in flour before each use.Bake cookies on ungreased cookie sheet in middle oven rack of oven for 8 to 12 minutes depending on size, or until cookies are lightly browned. Using spatula, remove cookies from cookie sheet and allow to cool on wire rack.
Submitted by Cindy Maliwauki

Chocolate Chip Cookies

Ingredients
1 1/2 sticks of either butter or margarine
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 egg
1 tablespoon milk
1 tablespoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
12 oz. milk or semi-sweet chocolate chips
Directions
Preheat oven to 375°.
Mix first 3 ingredients together til smooth.Add egg, milk and vanilla. Mix for a couple of minutes.Add last four ingredients. Mix until flour is incorporated.Add chocolate chips and mix well.Drop by rounded teaspoon onto ungreased cookie sheet. Place in oven for 10-12 minutes or until golden brown. Remove from oven. Let cookies set for 2 minutes, then remove and place on wire rack to cool. Store in airtight container.
Submitted by Cindy Maliwauki