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)

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!

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.

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.

HAM AND CHEESE SLIDERS

2 dozen Kings Hawaiian Sweet Rolls

24 pieces good honey ham- from deli

24 small slices Swiss Cheese- from deli

Poppy Seed Sauce:

1 tsp poppyseeds

1 stick butter -melted

2 Tbsp. Worcestershire sauce

1/4 tsp garlic salt

Place slice of ham and cheese inside each roll. Close rolls and place them into lg baking dish very close together.

In bowl whisk together all poppy seed sauce ingredients. Pour evenly over all sandwiches. Let sit all day or overnight. Cover with foil and bake at 350 degrees for 25-30min. or until cheese is melted. Uncover and cook for 2 more min. Serve warm.

BBQ CHICKEN, PINEAPPLE OVER RICE

cook chicken in BBQ sauce, open a can of pineapple chunks, and eat all over rice!

mmmmm....

POT ROAST

CAFE RIO CHICKEN & CILANTRO DRESSING

Café Rio Pork

3-5 lb Pork Loin or Pork Roast (I used chicken)
1 ½ cans coke classic
1 c. sugar
7oz can chipotle chilies in adobo sauce –provides a lot of heat (or plain adobo sauce for sweeter sauce)
1 tsp dry ground mustard heaping
1 tsp heaping cumin
1 tsp minced garlic

Remove the chilies (throw chilies away) from adobo sauce add all ingredients except pork in a blender. Rinse can of adobo sauce with coke to get all the sauce out. Blend in blender until well mixed place pork in crock pot and pour sauce over it. I just poured everything onto

the meat in the crock, didn't use the blender. also, i cooked it with the chilis and took them out before shredding the meat. Cook for 4-6 on high or 7-9 hours on low.

Creamy Cilantro Salad Dressing

1 envelope buttermilk ranch dressing
1 c. mayo
1 c. milk
½ bunch cilantro
2 tomatillos
½ serano pepper with seeds removed (adds heat)

Blend in blender, let sit to thicken. Dressing contines to get hotter when it is stored in the fridge.

for my rice, i just cooked rice, then squeezed a few limes into it, added some chopped cilantro (about half a bunch) and oh yeah, i dissolved some kosher salt in the lime juice first. then, i just used a can of black beans. and my crockpot is crazy, so i never cook things as long as they say because it overcooks lots. like the first time i made it, i had i think 4 or 5 thawed breasts and they were WAY done on high after like 3 hours.

from Anna Penrod

PEPPERED SHRIMP ALFREDO

--fr0m AllRecipes.com

Ingredients:

12 oz penne pasta

1/4 c. butter

2T. extra virgin olive oil

1 onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1/2 lb portobello mushrooms, diced

1 lb medium shrimp deviened and peeled

1 (15oz) jar Alfredo sauce

1/2 c. grated Romano Cheese

1/2 c. cream

1 tsp. cayenne pepper, or more to taste (this was a bit too much for my kids)

Salt and pepper to taste

1/4 c. chopped parsley

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
3. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

CHINESE CHICKEN FRIED RICE

--from AllRecipes.com--

Ingredients

• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Directions

1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
2. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

SUNDAY CHICKEN & RICE

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

2 c. rice

4-6 skinned, boneless breasts

1 can cream of chicken soup

1 can cream of mushroom soup

Spray crockpot with Pam. Place 2 c. uncooked rice in crockpot. Place chicken breasts on top. Pour over all cream of chicken soup, cream of mushroom soup and 2 cans water. Turn on high for 4 hrs.

CHICKEN PARMESAN

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

1 c. crushed Ritz crackers

1.5 T. Parm cheese

1 tsp. garlic salt

1 tsp. season salt

4-6 chicken breasts

Plain yogurt (2-3sm)

Mix first 4 ingredients into a bowl. Wash chicken and dip in plain yogurt. Roll in Ritz cracker mixture. Place on cookie sheet sprayed with Pam. Bake at 350degrees for 45 minutes.

SHEPHERD'S PIE

1 lb ground beef

1 can crm of mushroom soup

1 can green beans

mashed potatoes (instant ok)

1/2 c. shredded cheese

Brown ground beef & drain. Combine with soup and beans; mix well. Top with mashed potatoes and top with cheese. Bake at 350degrees for 20-25min.

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

CROCKPOT CHICKEN ALFREDO

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

3-4 chicken breasts

1 pkg. dry Italian Salad Dressing mix

1- 8oz. pkg cream cheese

1-2 cans cream of chicken soup

Sprinkle chicken breasts with salad dressing mix. Cook 2-3hrs in crock pot. Blend cream cheese with soup and pour over chicken. Use 2 cans soup if you want more gravy. Cook 3 hrs. Shred chicken breasts; stir back into sauce. Serve over rice.

BAKED ZITI

1 box ziti noodle

1 onion

1 tsp. marjoram

1 tsp. oregano

1 T. parsley

salt/pepper to taste

1 lb mild breakfast sausage

garlic

1 sm pkg mozz cheese

1 tsp basil

1 tsp. thyme

2T. sugar

1 can red pasta/spaghetti sauce

1 can alfredo sauce

Brown meat with 1 T. garlic and chopped onion. Drain fat. Add 1 can Red Pasta Sauce. Add marjoram, basil, oregano, parsley, thyme, sugar, salt, pepper, simmer 10-30min. Cook ziti noodles in water with olive oil and salt; drain and rinse.

Put Ziti noodles in baking pan. Cover with Alfredo sauce. Spoon Red sauce mixture on top. Cover with mozz. cheese. Bake 350 degrees for 30-40min or until bubbling (keep covered with foil until final 10 min to insure cheese does not burn)

--from Mindy and/or A Harvest of Traditions- 30th Ward cookbook--

CHRISTIE'S TACO SOUP

--from Christie McM.---

1 lb. ground beef

1 can corn

1 can Rotel tomatoes (use mild for kids)

1 can diced tomatoes

1 pkt taco soup dry mix

1 pkt ranch dressing mix

2 can kidney beans

1 can Ranch Style beans

1 diced onion

Brown meat and onions till done. Drain grease. Add remaining ingredients. I drain the juice from can of corn, but leave all other juices from other cans. Bring to boil, then turn down heat. Simmer for couple hours for a nice flavor. Serve with your favorite brand of tortilla chips, (or fritos), sour cream and avocado.

TORTILLA CHICKEN

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

2 chicken breasts steamed & shredded

1 can cream of chicken soup

1 c. sour cream

8-10 flour tortillas, cut in fourths

2 c. grated cheese

1/2 can green chilies

Combine soup, sour cream, chilies, and chicken. In 9x13 inch pan, lay half tortillas down. Cover with half sauce, then cheese. Repeat layering. Bake 350degrees for 20-30min.

RANCH CHICKEN

--from Cooking With Love- Galveston 1st Ward--

4 boneless skinless chicken breasts ( i cut mine in 1/2 or smaller, Danny likes me to stuff the chicken breast with cheese)

1/2 c. Ranch dressing

1 T. flour

1/4 c. Parmesan cheese

1/4 c. Grated cheddar cheese

Preheat oven to 350degrees and line a cookie sheet with aluminum foil. In a small mixing bowl, mix ranch dressing mixture and flour. Roll each piece of chicken in ranch dressing mixture and place on cookie sheet. In a small bowl mix cheese together. Sprinkle cheese mixture over each piece of chicken. Bake in oven for 25 min.

SWEET N SOUR CHICKEN

2-2.5 lbs chicken

1-8oz Russian dressing

1-10oz. Apricot preserves

green pepper chopped

1 pkt. dry onion soup mix

1 can diced pineapple with juice

Mix all together and bake 45 min. - 1 hr at 350 degrees, serve over rice

HOMEMADE PIZZA

make your own crust or buy 1 pre-made Boboli crust,

-spread 1 can tomato paste + 1 can tomato sauce (mixed together for right consistency) all over crust

-add italian seasonings

-cover with grated mozzarella cheese

-add any toppings you like (ham, pineapple, pepperoni, onions, mushrooms, olives, etc.)