HONEY-LIME CHICKEN ENCHILADAS

4 Tbsp. honey

3 Tbsp. lime juice

1-2 tsp. oil

1-2 tsp. chili powder

1/2 tsp. garlic powder

1 lb chicken

10oz. can mild green enchilada sauce

2.5 lb bag shredded Mexican blend cheese

Cook chicken & cut it up (or canned chicken will do). Mix together honey, lime juice, oil, chili powder, and garlic powder. Add cooked chicken & mix. Add a little bit of the enchilada sauce to bottom of a 9x13 pan. Roll up tortillas with chicken mixture and some cheese. Pour enchilada sauce over top. Sprinkle with cheese. Bake uncovered at 350 for 30 min. Makes about 8 enchiladas.

from Crosspoint Ward Relief Society Cookbook p. 123 (Pam Fort)

ORGANIZED JUNKIE FAV RECIPES

i found this blog that has all her favorite recipes in one place too----i might try them out

http://orgjunkie.com/menu-plan-monday/recipe-index

EASY PUMPKIN CUPCAKES

--from Christy M. who got it from Anne B.--

Mix together:
1 cake mix (french vanilla or white)
1/3 c. vegetable oil
2 eggs
1 c. pumpkin puree
1/4 tsp. nutmeg
1/2 tsp cinnamon
1 c. milk
Fill your greased muffin tins 2/3 full and bake at 350 for 10-12min

Frosting
2 c. heavy whipping cream
1 brick cream cheese, softened
1 c. sugar
1 tsp. vanilla

First, whip up the heavy whipping cream with mixer until its nice and thick and fluffy and stiff. Then put the whipped cream in a different bowl. Add the cream cheese and sugar to the mixing bowl you just used and cream together until nice and smooth. Add the vanilla and mix. Now, fold in the whipping cream with a spoon until all combined. Frost the lovely cupcakes!

COWBOY CAVIAR

--from Maren-- at http://www.westsidedinnerswap.blogspot.com/

Cowboy Caviar

1 can black eyed peas (or red kidney beans), drained or rinsed
2 cans corn, drained
2 cans black beans, drained and rinsed
1 7 oz. can green chiles
1 bunch of cilantro, chopped
8 Roma tomatoes, diced
4 avocados, diced
1 bunch of green onions, chopped
1 pkg. dry Italian dressing (made without water)
1 pkg. dry Italian dressing sprinkled on top
Directions: Chop, dice, or plop all the above ingredients in a bowl. Mix together and serve with chips. It makes a lot - so mix it in a big bowl.

7 LAYER BEAN DIP

--from A Harvest of Traditions, 30th Ward Cookbook--

2 cans bean dip

3-4 avacados, mashed with 1/4 tsp salt and 2 T. lemonjuice

1 c. sour cream with 2 T. taco seasoning

1 lg can olives, chopped

3-4 tomatoes, chopped

2 (or more) c. shredded cheese

1(or more) c. chopped green onion

1st layer: spread bean dip on lg plate (9x13)

2nd layer: mix together avacado, salt, lemon juice, spread

3rd layer: mix sour cream and taco seasoning, spread

4th layer: spread chopped olives

5th layer: chopped tomatoes

6th layer: shredded cheese.

7th layer: green onions

HOMEMADE PEPPERMINT OREOS

--from Girl Who Ate Everything blog (iheartnaptime.blogspot.com)--

2 boxes Devils food cake mix

4 eggs

2/3 c. vegetable oil

Frosting:

(either buy 1 can of cream cheese frosting ) OR

1-8oz pkg cream cheese, softened

1/2 c. butter, softened (1 stick)

4 c. powdered sugar

1 tsp. peppermint extract

sprinkles or crushed candy cane for decorating

green or red food coloring

Directions:

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

In a large bowl combine the cake mix, eggs, and oil with a mixer. The batter will be very stiff. Pinch of pieces of batter and roll into 1 inch balls. Place 1 inch apart on prepared cookie sheets and flatten slightly with fingertips. Bake for 8 to 10 minutes. Remove immediately from the cookie sheets with a spatula and cool on a wire rack.

In a small glass bowl, combine the cream cheese and butter until completely blended. Gradually add in the powdered sugar and peppermint extract and mix until the icing is smooth. Color frosting green or red if desired. Spread half of the cookies with icing and top with remaining cookies.

Roll in sprinkles, crushed candy canes, or just leave them plain.

Store in the refrigerator in an airtight container or resealable plastic bags.

EASIEST QUICHE IN THE WORLD

--from A Harvest of Traditions- 30th Ward cookbook--

10oz cooked vegetables (corn, broccoli, or whatever)
1.5 c. grated cheese
1.5 c broken cooked bacon
2/3 c. chopped onion
1.5 c. milk
3 eggs, beaten
3/4 c. Bisquick

In bowl, beat eggs. Add milk and Bisquick. Then add top 4 ingredients. Pour into round baking dish; bake at 400degrees for 35 min. It forms its own crust and is delicious!

COMPANY/FUNERAL POTATOES

2c. sour cream
1/2 onion, chopped
1 can cream of chicken soup
2 c. grated cheese
salt and pepper
3/4 c. butter, melted
2 lbs. hashbrowns (frozen work great)
crushed cornflakes

Mix all ingredients together except 1/4 c. melted butter and cornflakes. Spread in 9x13 dish. Top with cornflakes and drizzle with 1/4 c. butter. Bake 45min. at 350degrees. Can be made ahead of time and frozen.

ARTICHOKE & SPINACH DIP RESTAURANT STYLE

-from AllRecipes.com--

Ingredients

• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container Alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

HOMEMADE OREO COOKIES

--from A Harvest of Traditions, 30th Ward Cookbook--

1 box chocolate cake mix
2/3 c. butter crisco
2 eggs
1 can cream cheese frosting (or you can use this recipe here- minus the peppermint extract)

Combine cake mix, crisco, and eggs. Roll in balls; place on cookie sheet. Bake at 350degrees for 7 min. (or until cookies have cracked look on top). Let cookies cool. Spread frosting on 1 cookie bottom. Place another cookie on top to make Oreo cookie.

BBQ CHICKEN

--from the Blakes who altered it from AllRecipes.com--

Ingredients:
6 frozen skinless boneless chicken breast halves
1-12oz bottle BBQ sauce
1/2 c. Italian Salad Dressing
1/4 c. brown sugar
2 T. Worcestershire sauce

Directions:
1. Place chicken in slow cooker. In a bowl, mix BBQ sauce, Italian dressing, brown sugar, and W. sauce. Pour over chicken.

2. Cover, and cook 3-4hrs on high or 6-8hrs on low

Here's Blake's variation:
First , put the chicken in slow cooker frozen, let it cook for 4 hrs in 2-3 cups of chicken broth. Makes the chicken super tender and juicy.

Then drain the chicken broth, shred the chicken and add the BBQ sauce mix. Cook for another 2 hours on low.

HERB ROASTED POTATOES

from My Kitchen Cafe (www.melskitchencafe.com)

¼ cup olive oil

1 ½ tablespoons freshly squeezed lemon juice

2 teaspoons garlic powder (Goya brand is gluten-free, others may be also so check the label!)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried marjoram

¼ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon ground black pepper

2 1/2 to 3 pounds red potatoes, scrubbed and cut into ½-inch cubes (do not peel!)

Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl or ziploc bag. Stir (or shake the bag) to blend well. Add the cut potatoes to the seasoning mixture and toss to coat. Transfer the potatoes to a large rimmed baking sheet, spreading out in a single layer. Bake until the potatoes are browned and tender, about 40 minutes, flipping the potatoes with a spatula halfway through cooking.

BLT CHICKEN SALAD

1/2 c. ranch dressing
3-4 T. BBQ sauce
2 T. onion, chopped
1 t. lemon juice
1/4 t. pepper
8c torn salad greens
2 lg tomatoes, chopped
green onions, sliced
croutons
1.5 lbs boneless skinless chicken breasts, cooked & cubed
10 bacon strips, cooked & crumbled
2 eggs, boiled and sliced

In small bowl combine first 5 ingredients. Mix well, cover and refrigerate until serving. Place salad greens on large serving platter. Sprinkle with tomatoes, chicken and bacon. Garnish with eggs. Drizzle with dressing. Avocados also make a yummy addition.

SCONES

2.5-3 c. flour
1c. water
1/2 t. salt
3 t. baking powder

Combine all the ingredients together until dough is smooth. Dough will be pretty sticky. Place a generous amount of flour on your counter and peel off a ball of dough from the bowl. Pat it in the flour and then stretch the dough into a flat ova shape scone. Dust off the excess flour and then place in a large frying pan that has 1 inch of cooking oil that has been heated to med low temperature. Scones burn easily if the oil is too hot. Fry the scone on each side for about 1 min or less. Once the scone is golden brown on both sides you can remove it from oil and drain on paper towel.

For the Navajo Tacos, top the cooked scones with chili, shredded cheese, sour cream, sliced olives, cilantro, green onions, diced tomatoes, salsa, and guacamole.

CINNAMON HONEY BUTTER

1 cube butter, slightly softened
1/4 c. honey
1 T. brown sugar
1/2 t. vanilla
dash of salt
1/4 t. cinnamon

Whip together until all is combined and butter is smooth and soft.

CONFETTI FIESTA SALAD

--from Diane T. ( a weight watchers recipe)--

14 oz can black beans (drained and rinsed)
14 oz can kidney beans (drained and rinsed)
14 oz can pinto beans (drained and rinsed)
1 med green pepper diced
1 c. frozen corn kernels- just dump into bowl frozen
1 c. cooked and cooled brown rice- i used 1/2 c. rice and 1 c. cooked Quinoa
1 med onion - diced
3 med tomatoes- diced
1/8-1/4c fresh cilantro- chopped
3 T. olive oil
1/3 c. balsamic vinegar
salt & pepper to taste
2 diced avacados- opt.

great to eat with your favorite tortilla chips or alone

SPINACH SALAD

SERVES 20

2 heads of spinach (or one big on from costco)
1 head red leaf lettuce
1/2 lb bacon fried crisp
2 cans mandarin oranges
croutons

Dressing:
1 c. canola/vegetable oil
1/3 c. red wine vinegar
1/4 c. sugar
1 tsp. dried mustard
1 T. poppy seed
1 T. grated onion
1/2 c. cottage cheese
salt and pepper to taste

Mix all salad green together. Add bacon, mandarin oranges, croutons, and toss with dressing just before serving.

SALADMASTER COLESLAW SALAD

If have Saladmaster machine use the following cone#'s- if not, just grate up or cut up the following however you want:)

Cone#1:
Grate about 1/2 of small block of cheese
Grate 2 carrots
Grate 2 celery stalks

Cone#2:
1/2 of a lg zucchini squash
1 Rome or Gala Apple with the peel facing the blade (you can do the cabbage with this cone too if you prefer a finer cut)
(cutting your apples into pineapple juice will keep them from turning brown)

Cone#3:
1 small yellow squash

Cone#4:
1 small yellow squash
4-5 radishes

Cone#5:
1/2 of a lg zucchini squash
1/8-1/4 head of purple or green cabbage

Stir in 1/2 jar Marzettis Cole Slaw dressing and enjoy!

Lower fat version: use Newman's Own Oil & Vinegar Salad Dressing (this dressing doesnt need refrigeration)

BROCCOLI SALAD

--from The Essential Mormon Cookbook by Julie Badger Jensen--


Salad
2 bunches fresh broccoli (about 1 lb) cut into small flowerets
1 med. purple onion, finely chopped
1 c. grated cheddar cheese
6 strips bacon, cooked until crisp and crumbled
1/2 c. sunflower seeds or raisins
1 recipe Broccoli Salad Dressing (see below)

In a lg bowl combine broccoli, onion, and cheese. Refrigerate. Just before serving, stir in bacon. Add sunflower seeds or raisins if you wish. Pour desired amount of dressing over salad. Stir briefly. Serve same day.

Broccoli Salad Dressing

1 c. mayo
2 T. red or white wine vinegar
1/2 c. sugar
1/2 tsp. salt

Mix ingredients, Chill at least one hour before tossing with salad. Makes 6 servings.

MARTHA'S MOIST BANANA BREAD

--from A Harvest of Traditions- 30th Ward Cookbook--

1/2 c. butter- at room temp.
1 c. sugar
2 lg eggs
1.5 cups flour
1 tsp. baking soda
1 tsp. salt
1 c. mashed very ripe bananas
1/2 c. sour cream
1 tsp. vanilla
1/2 c. chopped pecans (opt.)

Preheat oven to 350 degrees. Butter a 9x5x3" loaf pan; set aside. In a mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream and vanilla; mix to combine. Stir in nuts, and pour into prepared pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hr.10min. Let rest in pan for 10 min, then turn out onto a rack to cool.