Light and Crispy Waffles

Light and Crispy Waffles

Rachel L.

2 c. flour

4 tsp. baking powder

3 Tbs. sugar

3/4 tsp. salt

3 egg whites, stiffly beaten

3/4 c. oil

1 tsp. vanilla

2 c. milk

Mix dry ingredients. Add milk, oil, and vanilla. Fold in egg whites. Do not beat. Cook in waffle iron until crisp and golden. Serve with syrup or strawberries and whipped cream.

Keebler Salad

Keebler Salad

Zelda E.

1 large pkg. instant vanilla pudding

2 small cans pineapple tidbits, drained

1 medium can madarin oranges

1 medium tub cool whip

2 c. buttemilk

1 pkg. striped shortbread cookies

Mix all ingredients together then crumble all but 4 cookies in and mix. Crumble remaining cookies over top. Refrigerate 2 hours. Serves 10-12

Chicken Pasta Salad

Chicken Pasta Salad

Liz C.

1 (12 oz.) pkg. garden pasta

2-3 skinless, boneless chicken breasts

Teriyaki marinade

1/2 c. sugar

1/2 c. apple cider vinegar

1/2 c. olive oil

1/2 tsp. Mrs. Dash

1 red onion, diced

1 green pepper, diced

1 bunch broccoli, cut into small pieces

1 cucumber, diced

1 zucchini, diced

1 can sliced olives, drained (small can)

1 c. mozzarella cheese, shredded

Marinade chicken breasts in Teriyaki marinade for at least 2 hours (overnight is preferred). Cook and cool. Cut into small pieces. Cook, drain, and cool pasta. Mix in bowl: sugar, olive oil, vinegar, and Mrs. Dash. Add a dash of salt and pepper. Add to above mixture: onion, green pepper, broccoli, cucumber, zucchini, olives, cheese, chicken, and pasta.

Sour Cream Chocolate Chip Cake

Sour Cream Chocolate Chip Cake

Danette

6 Tbs. butter, softened

1 c. sugar

1 Tbs. sugar

2 eggs

1 1/3 c. flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 c. sour cream

6 0z. mini-semisweet chocolate chips

Mix butter with 1 cup of sugar until creamed, then beat in eggs, one at a time. stir flour with baking powder, soda, and cinnamon, then blend with cream mixture. Mix in sour cream. Pour batter into greased and flour dusted 9x13 baking pan. Scatter the chocolate chips evenly over the batter, then sprinkle with a Tbs. of sugar. Bake 35 minutes at 350 degrees. Cake should just begin to pull away from the sides of the pan. Serve warm or cool (do not refrigerate).

Summer Salsa with Sweet Tortilla Chips

Summer Salsa with Sweet Tortilla Chips

Melissa G.

Sweet Tortilla Chips:

4 (about 8") flour tortillas

1 Tbs. butter or margarine, melted

1 Tbs. sugar

pinch ground cinnamon

Preheat oven to 375. Brush tortillas with butter. In cup, combine sugar and cinnamon. Sprinkly 1 side of each tortilla with cinnamon-sugar. Stack tortillas and cut into 6 wedges, making 24 wedges in total. Arrange wedges, sugar side up, in single layer on 2 large cookie sheets. Place cookie sheets on 2 oven racks and bake chips 10-12 minutes or until golden, rotating cookie sheets between upper and lower racks halfway through baking. Cool chips on cookie sheets on wire racks. Store chips in tightly covered container up to 1 week.

Summer Salsa:

1 lime

1 Tbs. sugar

1 large ripe peach, unpeeled and chopped

1 large ripe plum, unpeeled and chopped

1 large ripe apricot, unpeeled and chopped

1/2 c. cherries, pitted and chopped

1/2 c. seedless green grapes, chopped

From lime, grate 1/4 tsp peel and squeeze 1 Tbs. juice. In medium bowl, stire lime peel, lime juice, sugar, and chopped fruit until combined.

Ice Cream

Ice Cream

Joy H.

1 c. cream

2 c. milk

2/3 c. sugar

1 Tbs. vanila

Mix together until sugar is dissolved. Churn into ice cream in ice cream churn.

Harry & David Cream Cheese Kicker Dip

Harry & David Cream Cheese Kicker Dip

8 oz. bar cream cheese, softened

1/2 jar Harry & David: Pepper & Onion Relish Classic Recipe

**you can order this online at HarryandDavid.com or buy it at the Harry & David outlet store in Park City

Mix cream cheese and relish until smooth. Serve with crackers or veggies.

Sweet Corn Guacamole Salad

Sweet Corn Guacamole Salad

Lara J.

1 large cucumber

1 red pepper

1/4 large sweet onion

2-4 c. frozen corn

1 large tomato

3 stalks celery

Avocado (optional)

sour cream

dressing:

1 1/4 c. soaked raw cashews

1 c. water

1 lemon, juiced

1 T. coconut oil

1 clove garlic

1 tsp. salt

1/2 tsp. pepper

1 avocado

Coconut Ice Cream

Coconut Ice Cream

Megan J.

4 c. milk

3 tsp. coconut flavor

1/2 tsp. vanilla

5 egg yolks

1/2 c. sugar

1/2 tsp. salt

shredded coconut (optional)

Pour milk, coconut flavor, and vanilla into a saucepan and bring to a light simmer. Whle it is heating up, whisk the egg yolks and sugar in a separate bowl. Once the milk starts to simmer, turn off the heat and whisk 1/2 of the milk mixture into the egg mixture. Pour this into the saucepan with remaining milk. Turn heat on LOW. Whisk for about 10 min. over low heat. Take off heat. Whisk in salt and let it cool. Cover and refrigerate overnight, or at least 8 hours.

10 minutes before processing in ice cream maker, put the mix into the freezer along with the dasher. Do not leave it in the freezer for more than 10 minutes. Process according to your ice cream maker. Stir in shredded coconut by hand (optional). Makes 8 servings.

Black Bean Casserole

Black Bean Casserole

Anna K.

3/4 c. chopped onion

1 c. green onion

1 (14 oz.) can diced tomatoes

3/4 c. picante sauce

2 cloves garlic

2 tsp. cumin

2 (15 oz.) cans black beans

12 6" corn tortillas

2 c. shredded cheese

Mix first seven ingredients and simmer for 10 minutes. Layer according to this:

1/3 sauce

1/2 tortillas

1/2 cheese

1/3 sauce

1/2 tortillas

1/3 sauce

Bake for 25 minutes at 350 degrees. Immediately after removing from the over, layer the remaining cheese and allow to melt.

Yankee Doodle Pot Roast

Yankee Doodle Pot Roast

Tami R.

1/2 c. beef broth

1/2 c. teriyaki or soy sauce

1/4 c. vegetable oil

2 Tbs. brown sugar

2 Tbs. finely chopped onion

3 cloves garlic, minced

1 tsp. worcestershire sauce (optional)

1/2 tsp. hot pepper sauce (optional)

3-4 lb. boneless beef sirlion tip roast

In a large resealabe bag, comine all ingredients, except roast. Mix well. Add roast. Seal bag and put inside second bag. Refrigerate overnigh to marinate. Freeze or cook as follows:

1. Thaw completely in refrigerator. Discard marinade. Grill roast, covered, over mediem heat for 2-2.5 hours or until meat reaches desired tenderness.

2. Thaw completely in refrigerator. Put 1.5-2 cups of the marinade and roast in crockpot. Cook on low for 6-8 hors or on high for 3-4 hours. Let stand 10-15 minutes before slicing.

Texas Two-Step Pork Chops

Texas Two-Step Pork Chops

Julie H.

6 boneless pork chops

4 1/2 Tbs. brown sugar

1 1/2 Tbs. Dijon mustard

2 1/4 c. salsa

Brown pork chops in skillet. Spray 9x13 pan and layer pork chops. Combine sugar, mustard, and salsa and pour over pork. Bake at 400 degrees for 35-40 minutes or until done. Serve over rice.

Can also be done in a crockpot. Cook on high for 3-4 hours, on lov 6-8 hours.

For Freezer Meal: Put chops in gallon-size freezer bag. Make sauce and put in a second bag. Put both bags in a third bag and seal. When ready to make, thaw at room temperatur. Brown pork chops and proceed as above.

Teriyaki Chicken

Teriyaki Chicken

Marlene P.

1/2 c. soy sauce

1/2 c. water

1 Tbs. brown sugar

2 Tbs. oil

1 Tbs. lemon juice

6-8 crushed garlic cloves

6 chicken breasts

Mix together first six ingredients. Add chicken and marinate overnight. Grill on barbeque.

Pink Lemonade Ice Cream Dessert

Pink Lemonade Ice Cream Dessert

Megan J.

1 can pink lemonade concentrate

1 half gallon vanilla ice cream

2 1/2 c. graham cracker crumbs

6 Tb. sugar

2/3 c. butter or margarine

Melt butter and mix with graham cracker and sugar. Press in bottom of 9x13 pan. Mix together softened ice cream and lemonade concentrate. Spread evenly over graham cracker crust. Sprinkle extra graham cracker crumbs on top (optional). Freeze.

Crispy French Onion Chicken

Crispy French Onion Chicken

Kelly M.

Sauce:

1 tsp. ground mustard

1 tsp. garlic

1 Tbsp. butter

3 Tbsp. worcestershire sauce

1/4 c. olive oil

large can of French's French Fried Onions/Crushed

Wisk together first 5 ingredients. Warm sauce just until butter is melted. Dip each piece of chicken into the sauc and then roll in crushed French fried onion until coated. Place in a baking dish. Bake at 350 until juices run clear and chicken looks crispy. If chicken pieces are large cut length wise to use.

For Freezer Meal: Place all the sauce ingredients in one small baggie. Place chicken in another bag and add small sauce bag. Freeze. Keep onions in pantry.

Serve with mashed potatoes and veggie or salad.

Smothered Steak

Smothered Steak

Julie H.

1 1/2 lbs. stew meat

1/3 c. flour

1/2 tsp. salt

1/4 tsp. pepper

1 small chopped onion

1 (lb.) can tomatoes

3 Tbs. soy sauce

1 (4 oz.) can sliced mushrooms

1-2 Tbs. brown sugar

1 can French style green beans

Put steak, flour, salt, and pepper in crockpot and stir well to coat meat. Add rest of ingredients. Mix together. Cover and cook 6-8 hours on low. Serve over rice.

For Freezer Meal: Place flour, salt pepper, and stew meat in large Ziploc freezer bag. Shake to coat meat. Mix all remaining ingredients except green beans and pour over meat. Double bag and freeze. When ready to prepare, thaw and cook as direted above, adding the green beans with the other ingredients.

Creamy Black Bean Chicken

Creamy Black Bean Chicken

Marlene P.

4 chicken breasts

1 can black beans, drained

1 can corn

1 (16 oz.) jar of salsa

1 pkg. cream cheese

Put chicen, black beans, corn, and salsa in bag and freeze. Cook in crockpot for 7 hours if frozen, and 3 hours if thawed. Take out chicken and shred. Put chicken and cream cheese back in crockpot. Let the cream cheese melt. Serve over rice or as taco filling. Add lettuce, cheese, and tomatoes.

Curry Chicken

Curry Chicken

Anna K.

12 chicken tenderloins

1/2 c. honey

1/3 c. mustard

1/2 tsp. salt

2 tsp. curry powder

Mix the sauce and pour it over the chicken. Bake at 350 degrees for about 30 minutes, or until done.

For Freezer Meal: Mix all the sauce ingredients in a sandwich sized freezer bag. Put chicken in a gallon-sized freezer bag and but both bags in a third bag. Freeze. When ready to cook, thaw in fridge and cook as directed.

Peach Dessert

Peach Dessert

Sue L.

1 (16 oz.) can sliced peaches, with syrup

1 box yellow cake mix

1 stick butter or margarine, melted

1 (8 oz.) Cool Whip

Preheat oven to 350. Pray a 9x13 pan with cooking spray. Spread peaches with syrup over bottom of pan. Sprinkle cake mix evenly over peaches, patting down gently. Drizzle melted butter over dry mixture. Bake cake 30-35 minutes, until golden brown. Serve warm, topped with Cool Whip or ice cream.

For Freezer Meal: Prepare as directed. Freeze. When ready to use, defrost in refrigerator and bake as directed.

Apricot Chicken

Apricot Chicken

Rachel L.

1 (18 oz.) jar Apricot Preserves

1/2 bottle (8 oz.) Russian salad dressing

1 pkg. Lipton onion soup mix

1 lb. chicken

Dice uncooked chken (or you can leave it in whole breasts), mix ingredients and pour over chicen in baking dish. Bake at 350 for 45 minutes. Serve over rice. This can also be done in the crockpot and makes an easy, yummy chicken dish.

For Freezer Meal: Put everything in a large freezer bag and freeze. When ready to use, thaw in the fridge and prepare as directed above.

Pepperoni Pizza Bake

Pepperoni Pizza Bake

Megan J.

2 cans Jumbo flaky biscuits

1 c. pizza sauce

2 c. shredded mozzarella cheese

30-40 pieces pepperoni (and any other toppings)

Cut biscuits into bite sized pieces. Add sauce, 1 c. cheese, and toppings and stir together. Spread evenly in greased 9x13 pan. Top with remaining cheese. Bake covered 40-50 min. at 350 degreese or until dough in middle is fully cooked. Dough will puff up, almost double in height, while it cooks. Some variations are veggie pizza bake, or Hawaiian (ham and pineapple). Use whatever toppings you have. This is a great meal to get rid of leftover ingredients.

For Freezer Meal: Take out of freezer the night before serving. Make sure meal is completely thawed before cooking. Follow baking instructions above.

Peachy Pork Picante

Peachy Pork Picante

Julie H.

1 lb. boneless pork loin

1 T. taco seasoning mix

1 T. vegetable oil

1 c. chunky salsa

1/3 c. peach preserves

Cut the pork into 3/4 inch cubes. Combine pork with taco seasoning. Mix in a Ziploc bag. Shake to coat pork. Marinate in refrigerator, turning the bag occasionally for 1-2 hours. Heat the oil in a large nonstick skillet over medium-high heat. Add the pork. Cook, stirring frequetnly, until pork is browned on all sides, about 10 minutes. Stir in salsa and preserves. Reduce heat to low. cover the skillet. Simmer, stirring occasionally, until the pork is cooked through, about 20-25 minutes. Serve over hot rice.

For Freezer Meal: Put pork and taco seasoning mix in freezer bag. Put salsa and preserves in a separate small Ziploc and put both in a third bag. Freeze. When ready to cook, thaw and cook as directed above.