Hawaiian Haystacks

Ingredients:

3 (14.4 oz) cans chicken (undrained) - I just use about 4 cups chopped cooked chicken
3 cans cream of chicken soup
2 cups water
1 1/2 TBS parsley
1/2 TBS pepper
2 tsp salt
1/2 TBS basil
1 cup chopped carrots


Toppings:

4 cups cooked rice
1 (9.5 oz) can chow-mein noodles
3 medium tomatoes, sliced (I prefer diced)
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped green onion
1 1/2 cups fresh pineapple chunks (I used canned)
1 cup shredded cheddar cheese
1/2 cup slivered almonds
1/2 cup cocont
1 (2 oz) jar pimiento, drained and diced, if desired


Instuctions:

1. Combine soup and chicken in a medium saucepan. Stir to blend. Add remaining ingredients. ring to boil, reduce heat and simmer until carrots are tender.
2. On individual serving plates layer all ingredients. First layer rice, chicken gravy, then any toppings you desire.

Hamburger Crockpot Casserole

I got this recipe from my Parker-Egin cook book. It was submitted by Donna Howard!

2 large potatoes, scrubbed and sliced
2 to 3 medium carrots, sliced
1 10 oz. pkg. frozen peas
2 medium onions sliced (I only used half of an onion)
2 stalks of celery, sliced
1 to 1 1/2 lbs. hamburger, browned and drained
2 cans cream of mushroom soup
1/2 can water
salt and pepper

Place layers of vegetables in order given into crock pot. Season each layer with salt and pepper. Put hamburger on top of celery. Mix soup and water; pour on top. Cover and cook on LOW for 6 - 8 hours or HIGH for 3 - 4 hours, stirring occasionally.

Finger Paints

I know this isn't something you will want to cook for dinner, but I thought it was a super fun and very convenient recipe to have so I am passing it along. Hope you all enjoy it too!!

Finger Paints
3 tbs. sugar
1/2 cup cornstarch
2 cups cold water
food coloring
pinch of detergent

Mix the sugar and cornstarch, then add water. Cook over low heat, stirring constantly until well blended. Divide mixture into four or five portions and add a different food coloring to each, plus a pinch of detergent to facilitate cleanup.

Spinach Artichoke Dip

* 2 cups parmesan cheese
* 1 (10 ounce) box frozen spinach, thawed
* 1 (14 ounce) can artichoke hearts, drained
* 2/3 cup sour cream
* 1 cup cream cheese
* 1/3 cup mayonnaise
* 2 teaspoons garlic, minced

1. Preheat oven to 375°F.
2. Mix together Parmesan cheese, spinach, and artichoke hearts.
3. Combine remaining ingredients and mix with spinach mixture.
4. Bake for 20-30 minutes.
5. Serve with crackers or toasted bread.
6. ** can also mix in Crock Pot, for 1 hour, on high

60 minute rolls

I'm always up for easy bread recipes, and it doesn't get much easier than this!!


60 Minute Rolls

1/4 cup butter
3/4 teaspoon salt
1 teaspoon sugar
4 1/2 cups flour
5 tablespoons sugar
2 pkg. yeast (1 tablespoon)
1/4 cup warm water
1 egg, beaten
1 1/4 cup milk

Heat milk to lukewarm. Add butter and stir until melted. Stir in salt, beaten egg and 5 tablespoons sugar. In meantime, add yeast and 1 teaspoon sugar in 1/4 cup water. Stir with wooden spoon until dissolved. Let yeast rise for 10 minutes. Add flour to milk mixture; add yeast mixture and mix well. Knead dough until smooth. Cover and let dough rise about 20 min. Punch down and knead until smooth. Add a small amount of flour if needed. Shape into your favorite roll shape. Put in a greased pan, let rise 20 min. (covered). Bake 10-15 minutes at 400 degrees. Brush top of rolls with melted butter when done.

Stuffed Pork Chops

Hannah gave me this recipe a while ago and we love it. She said Philip (her Philip) didn't care for it, but my kids will even eat it and Samuel always asks to take it for lunch the next day.

I usually at least double the dressing, but that is the part I really like.


Stuffed Pork Chops

4 pork chops
1 can cream of mushroom soup
1/3 c. water

DRESSING:
3 c. soft bread crumbs
1/4 c. melted butter
2 Tbsp. chopped onion
1/4 tsp. sage
1/4 c. water

Trim fat and bone from pork chops. Brown and place in baking dish. Mix dressing lightly. Put in mounds on top of browned pork chops. Mix water and soup together and pour over top of dressing mounds and chops. Bake at 350 for 1 1/2 hours.

Olive Garden’s Zuppa

I got these three soup recipes from our Stake Relief Society Presidency. They have a dinner every year after the Relief Society Broadcast and these are what they served this year. Every one there really liked all the soups so the presidency said they would email out the recipes. I had the Chicken Tortilla Soup and it was really good. The sister sitting next to me had the Zuppa and she really liked it. I think James really will.

Olive Garden’s Zuppa

1 lb. Italian ground sausage
2 large baking potatoes cut in half then sliced into ¼ inch slices
1 large onion chopped
½ lb bacon crumbled (can use packaged bacon)
2 cloves garlic minced
2 cups kale or swiss chard chopped
2 cans chicken broth (can use cubes and water)
1 quart water
1 cup whipping cream

Cook sausage and drain. Put onion, potatoes, chicken broth, water, and garlic in the pot. Cook on medium until the potatoes are done. Add sausage, bacon, and salt and pepper to taste. Simmer for about 10 minutes more. Turn to low and add the kale or swiss chard and cream. Heat through and serve. Serves 8-12.

Chicken Tortilla Soup

1 large can green enchilada sauce
1 large can diced tomatoes
1 can green chiles
1 can cream of chicken soup
1 can fiesta nacho cheese soup
2-3 cups cooked chicken pieces
1 soup can of milk

Add all ingredients to a crock pot and cook on low for 6-8 hours. Top with tortilla chips, cheese, and sour cream. Serves 8-10.

Cheese Vegetable Soup

2 cubes (1 cup) butter or margarine
¼ onion chopped
4 stalks celery chopped
1 cup flour
7 cups hot water
4 tsp. chicken bouillon (or 4 cubes)
¾ lb (12 oz) velveeta, cubed
1-2 pkgs frozen veges (whatever you like… broccoli, cauliflower, carrots, mixed, etc.)

In large sauce pan, melt butter/margarine. Add onion and celery and sauté. Add flour and mix well with a whisk. Mix bouillon with water then add to pot slowly, constantly whisking to prevent lumps. Cook over medium until it barely starts to boil, then add velveeta. Stir until velveeta is melted in and soup is smooth. Add vegetables and heat through, then serve. Serves about 8.

Cinnamon Rolls

One batch traditional roll dough
1/2 c melted butter/margarine
1 c brown sugar
cinnamon
raisins
chocolate chips
chopped nuts

Roll dough into rectangle 1/4 inch thick. Spread with butter. Sprinkle with brown sugar, cinnamon, raisins or chocolate chips, and nuts. Roll up the dough and slice into 1 inch thick rolls. Place rolls in 9x13 baking pan and let rise for 30 min. Bake at 375 for 25 min. Remove from oven and immediately invert onto foil. These cinnamon rolls do not need frosting because of all the butter and brown suger. If you want gooier cinnamon rolls just use more butter and sugar.

Traditional Roll Dough

My wonderful mother-in-law gave me this recipe when James and I got married and I use it all the time for all kinds of things.

3 1/2 - 4 c flour
1/4 c sugar
1/4 c butter or margarine softened
1 tsp salt
1 Tbs yeast
1/2 c very warm water
1/2 c very warm milk
1 egg

Mix 2 c flour, sugar, butter, salt, and yeast. Then add water, milk, and egg. Stir/knead in enough remaining flour and so dough is no longer sticky. Let rise till double. Form rolls and allow to rise again. Bake at 375 for about 18 min.

Beef Enchiladas

Ingredients:
8 (8 inch) flour tortillas
1 1/2 cups tomato juice
1 TBS vegetable oil
1 (1.25 oz) envelope taco seasoning
1/2 pound ground chuck
1 (16 oz) can refried beans
3 cups (12 oz) shredded Cheddar cheese, divided
1 1/2 cups shredded iceberg lettuce
1 tomato, seeded and chopped
1 avocado, peeled, seeded and cubed
Sour Cream

Instructions:
1. Wrap tortillas tightly in aluminum foil; bake at 350 F for 15 minutes or until thoroughly heated. ( I don't ever do this step!!)
2. Combine tomato juice, oil and taco seasoning; stir well. Brown ground chuck in a large skillet, stirring until it crumbles; drain. Stir in 1/2 cup tomato juice mixture and beans.Bring to a boil, stirring occasionally. Remove from heat.
3. Place about 1/4 cup meat mixture and 2 TBS cheese down center of each tortilla. Roll up tortilla and place seam side down, in a lightly greased 13-x 9- x 2-inch baking dish. Pour remaining tomato juice mixture over casserole. Cover and bake at 350 F for 35 minutes or until heated through. Uncover and sprinkle with remaining cheese; bake 5 additional minutes or until cheese melts.
4. Serve hot; sprinkle lettuce, tomato, and avocado over enchiladas. (I also really like sour cream on top!)

Ham Quiche

1 pie crust, baked according to directions
4 ounces ham, cooked and diced
4 eggs
1 1/2 cups whipping cream
1/2 teaspoon salt
1/2 teaspoon nutmeg

Cover bottom of crust with ham. Beat eggs, cream and seasoning. Pour into pie crust until 3/4 full. Randomly cover top with little butter pieces (1/2 inch cubes) and sprinkle with pepper. Cover edges of crust with foil and bake at 375 degrees about 30 minutes or until golden brown. (Quiche should not move when you shake it).