Garlic Beef Enchiladas

1 lb. ground beef
1 medium onion, chopped
2 T. flour
1 T. chili powder
1 t. salt
1 t. garlic powder
1/2 t. cumin
1/4 t. rubbed sage
1 can (14 1/2 oz) stewed tomatoes
Sauce:
4-6 garlic cloves, minced
1/3 c. butter or margarine
1/2 c. flour
1 can (14 1/2 oz) beef broth
1 can (15 oz) tomato sauce
1-2 T chili powder
1-2 t. ground cumin
1-2 t. rubbed sage
1/2 t. salt
10 flour tortillas
2 c. shredded cheese

In a saucepan over med. heat, cook beef & onion until meat is no longer pink.Drain. Add flour & seasonings. Mix well. stir in tomatoes. Bring to a boil. Reduce heat. cover & simmer for 1 minutes. Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually add broth. Bring to a boil. Cook & stir for 2 min. or until bubbly. Stir in tomato sauce & seasonings. Heat through. Pour about 1 1/2 c. sauce into an ungreased 9x13 pan. Spread about 1/4 c. beef mixture down center of tortilla. Top with1-2 T cheese. Roll up tightly;place seam side down over sauce. Repeat with remaining beef mixture & tortillas. Top with the remaining sauce. Cover & bake at 350 degrees for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered 10 minutes more or until the cheese is melted. Yield:10 servings.

White Trash

8 oz. vanilla candy coating
2 c. pretzels
4 c. chex cereal, any variety
1 c. nuts, any kind

1/2 c. semisweet chocolate chips, melted

Mix pretzels, chex & nuts in large bowl. Melt candy coating over low heat until melted or in microwave. Pour over cereal mixture. Spread mixure out onto wax paper. Let cool slightly & break into clusters. Store in airtight container.
I use whatever I have on hand. Just make sure you don't have more than the 7 cups of whatever for the 8 oz of candy coating. I sometimes use cheerios, dried cranberries, more nuts or white chocolate chips instead of all of the cereal or pretzels. You can also add holiday sprinkles while it cools or M&M's for whatever the season is. Drizzle with chocolate, if desired.

Scones or Navajo Tacos

4 c. flour
2 T. yeast
3 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 quart buttermilk
2 T. oil
4 T. honey
2 eggs, beaten
Mix all ingredients thoroughly then add:
4 more c. flour
Cover bowl, let rise until double, about 35-45 minutes
Heat oil to 375 degrees
Separate dough into 4-6 balls. Roll ball into circle, 1/2" thick
Cut with knife or pizza cutter into squares or triangles
Cover cut dough, let rise a few minutes.
Place a few at a time in the oil. Let cook until lightly brown (30-60 seconds)
Poke bubbles with fork, turn over once.

Serve as a scone with butter, jam, peanut butter, honey or honey butter
Serve as a Navajo Taco with taco meat or chili, grated cheese, diced tomatoes, diced avacadoes, diced olives, shredded lettuce, ranch dressing, sour cream & salsa.

Chicken Cordon Bleu Casserole

4 c. diced,cooked chicken breast
1 c. diced ham
1 c. shredded cheese
2 cans of reduced fat cream of chicken soup mixed w/ 1 soup can of water
1 c. seasoned bread crumbs

Place chicken in greased 9x13 pan. Sprinkle with ham & cheese, spread cream of chicken soup mixture over cheese. Sprinkle with bread crumbs. Bake at 375 degrees for 25-30 minutes. Serve over noodles.

Sweet & Sour Meatballs

1 1/2 lbs. ground beef
2/3 c. saltine crackers,crushed
1 egg
1/3 c. dry onion
1 1/4 t. ginger
1 1/2 t. salt
1/4 c. milk
1 T. oil
Sauce:
1 26 oz. can pineapple chunks
2 T. cornstarch
1/2 c. brown sugar
1/3 c. vinegar
1 T. soy sauce

Mix beef, crumbs, egg, onion, ginger, salt & milk.
Shape into small balls. Heat skillet to medium heat, add oil then meatballs. Cook until done.
Remove meatballs from skillet & pour off fat.
Drain pineapple & save juice. Set aside. In skillet, mix cornstarch & brown sugar. Add juice, vinegar & soy sauce. Cook over med. heat until mixture boils & thickens. Add meatballs & pineapple chunks. Reduce heat & simmer 5 minutes. Serve over rice.

No Bake Cookies

2 c. sugar
3 T. cocoa
1/2 c. milk
1/2 c. peanut butter
1/2 c. butter
1 t. vanilla
2 c. quick oats
1 c. chopped nuts (optional)

Mix sugar & cocoa in saucepan, add milk. Mix well & boil 3 minutes. Remove from heat & add peanut butter, butter, vanilla & oats.
Mix well for a couple of minutes & drop by spoonfuls on wax paper. Store in air tight container.

Raspberry Crisp

We love to make this with our fresh raspberries from our rows of raspberries in our yard. We also freeze the raspberries we have (without sugar), so you can use them from frozen too. My kids even like this & it's even good the next day.

Ingredients
4 c. fresh raspberries,divided
3/4 c. sugar
2 T. cornstarch
1 3/4 c. quick oats
1 c. flour
1 c. packed brown sugar
1/2 t. baking soda
1/2 c. cold butter

Crush 1 c. of raspberries. Add enough water to measure 1 c. In a saucepan, combine sugar & cornstarch. Stir in raspberry mixture. Bring to a boil. Cook & stir for 2 minutes or until thickened. Remove from the heat & stir in remaining raspberries. Cool. In a bowl, combine oats, flour, brown sugar & baking soda. Cut in butter until mixture resembles coarse crumbs. Press half of the crumbs into a greased 9x9 pan. Spread with cooled berry mixture. Sprinkle with remaining crumbs. Bake at 350 degrees for 25-30 minutes or until top is lightly browned. Serve warm with ice cream or whipped cream. Yield: 8 servings

Hansen's Buttermilk Pancakes

I remember my mom making these with little diced up 'spam' in them. We loved them this way!

1 3/4 c. flour
3 t. baking powder
1 t. salt
1/2 t. baking soda
2 T. sugar
3 T. oil
2 eggs
2 c. buttermilk

Wisk until smooth. Cook on preheated 375 degree griddle
Instead of buttermilk, you may use milk w/ 1 t.lemon juice

Fruit Salsa & Cinnamon chips

2 kiwis, peeled and diced
2 Golden Delicious apples -
peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves,
any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Rodeo Breakfast

3 Tbsp. vegetable oil
2 pkgs. refrigerated diced potatoes
1 lb. Hillshire Farm® Smoked Sausage, cut into 1/4-inch medallions
1 medium onion, diced
1 pepper (any color), diced
Salt and pepper, to taste
2 cups cheddar cheese, shredded
6 eggs
Salsa (optional)

Heat oil in a large skillet on medium-high heat. Fry potatoes until just starting to brown, about 5 minutes. Add smoked sausage, onions and peppers, and continue to cook until golden brown (about 5 more minutes). Mix eggs in a bowl & pour over potatoes. Cook until done. Sprinkle shredded cheese evenly over the top, cover, and remove from heat. Serve with salsa if desired.

Black Bottom Cake

The picture is obviously not cake, but it is the recipe in cupcake form. Simply just fill the muffin cups 1/3 full of chocolate mixture instead of the 9x13 pan & drop cream cheese mixture on top. Bake 25-30 min.

Ingredients:
Filling:
8 oz. cream cheese (softened)
1 egg
1/3 c. sugar
1/8 t. salt
1 c. chocolate chips

Cake:
1 1/2 c. flour
1 c. sugar
1 t. baking soda
1/4 c. cocoa
1/2 t. salt
1 c. water
1/3 c. oil
1 T. vinegar
1 t. vanilla
Mix cream cheese, egg, sugar & salt in small bowl. Beat well & stir in chocolate chips.
In a large bowl, beat all remaining ingredients for the cake until well blended. Pour chocolate mixture into a greased & floured 9x13 pan.
Top with heaping Tablespoons of cream cheese mixture. Bake at 350 degrees for 25-30 minutes, or until a toothpick comes out clean.
To double the recipe- double the ingredients & bake in a 10x15x1 baking sheet at 350 for 30-35 minutes.

Roast Sticky Chicken-Rotisserie Style

INGREDIENTS:
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
DIRECTIONS:
1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
2.Preheat oven to 250 degrees F (120 degrees C).
3.Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

Salmon with Sweet & Spicy Rub

Ingredients
2 T. brown sugar
1 T. chili powder
1 t. ground cumin
1/8 t. salt
1/8 t. pepper
6 salmon fillets, skin & bones removed
1 T. olive oil

Coat your grill with cooking spray & preheat to medium heat. Combine brown sugar, chili powder, cumin, salt & pepper. Brush each salmon fillet with 1/2 t. of oil, then rub each fillet with about 1/2 T. of the spice mixture.
Grill the salmon, flesh side down, until charred, 4-5 minutes. Flip salmon over & cook another 5-6 minutes for medium doneness. For well done fish, cook an additional 1-2 minutes. Serve immediately.

Pumpkin Cake

Ingredients
Crust:
1 pkg. yellow cake mix (reserve 1 c. for topping)
1 egg
1/2 c. margarine
Filling:
2 c. pumpkin puree
1/2 c. sugar
2 1/2 t. pumpkin pie spice
2 eggs
2/3 c. evaporated milk
Topping:
reserved 1 c. cake mix
1/4 c. margarine (cold)
1/4 c. brown sugar

Preheat oven to 350 degrees. Grease & flour 9x13 pan. Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg & margarine. Press mixture into the bottom & up the sides of the pan to form a crust.
Mix together the pumpkin, 2 eggs, sugar, pumpkin pie spice & evaporated milk until blended. Pour over the crust. Combine the brown sugar & reserved 1 c. cake mix, then cut in the margarine until crumbly. Sprinkle over filling.
Bake in preheated oven for 45 minutes. Serve warm with cool whip. Cover loosely (it'll get soggy if you don't)

Sirloin Steak with Garlic Butter

Ingredients
1/2 c. butter
2 t. garlic powder
4 cloves garlic, minced
4 lbs beef top sirloin steaks
salt & pepper to taste

Preheat an outdoor grill for high heat.
In a small saucepan, melt butter over med-low heat with
garlic powder & minced garlic. Set aside.
Sprinkle both sides of steak with salt & pepper.
Grill steaks 4-5 minutes per side, brushing with garlic butter as it cooks. When done, transfer to plate & brush again with butter. Let rest for 2-3 minutes before serving.

No Bake Peanut Butter Pie (makes 2 pies)

I made this a few years ago for our annual ward Labor Day picnic & won 1st prize. Just beware of all the other bakers who will be mad at you for winning. LOL

INGREDIENTS:
1 small pkg. instant choc. Pudding
1 C. whipped topping
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping,
thawed
2 (9 inch) prepared graham cracker crusts or chocolate crumb crust

DIRECTIONS:
1. Mix Chocolate pudding according to package for pie filling. Fold in 1 C. whipped topping. Spread half into each pie pan.
2. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
3. Spoon over chocolate mixture; cover, and freeze until firm. Top with chocolate curls, small peanut butter cups (chopped) and chocolate sauce, if desired.

Cheeseburger Soup

INGREDIENTS:
1 pound ground beef
1 cup chopped onion
1 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups chicken broth
4 cups cubed potatoes (or frozen hash browns)
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/2 cup sour cream

DIRECTIONS:
1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
3. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil. Great with Lion House Rolls.