Jana's Recipes beta

Evelyn's Cinnamon Rolls 3 T yeast 1/2 cup warm water 3 eggs 2 t. salt 2 cups scalded milk 5 T. shortening 8 T. sugar 7 cups flour Mix together and let rise until double in size, about an hour. Roll out in a rectangle, spread with filling. Roll up and cut into 1 inch pieces and put on greased cookie sheet. Let rise until double, about 20 minutes. Bake for about 15-20 minutes at 350. Spread with icing. Filling: 1/2 cup butter, melted 1/2 cup sugar 2 T. cinnamon Frosting: 1/2 cup cutter canned milk 3 cups powdered sugar 1 t. vanilla

McConkie Donuts Donuts: 2 T. yeast 1 1/2 cups lukewarm milk (scalded then cooled) 1/2 cup sugar 1 t. salt 2 eggs 1/3 cup shortening 5-6 cups flour Vegetable oil Creamy Glaze: 1/3 cup butter 2 cups powdered sugar 1 1/2 t. vanilla 6 T hot water In large bowl mix 4 cups of flour and yeast. In a sauce pan scald milk mix in shortening or butter and sugar and salt. In a different bowl beat eggs and slowly with beaters on add milk to flour mixture. Beat for 30 seconds. Slowly add 1 cup of flour until smooth and dough pulls away from the sides. Knead for 3 minutes. Let rest for 10 minutes. Roll until 3/4 inch thick. Cut into donuts. Cover and let raise in pans for 40-40 minutes or until they have doubled in size. Heat Vegetable oil in deep fryer to 350. Slide donuts into hot oil with wide spatula. Turn donuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil; drain. Dip the donuts into creamy glaze set on rack to c...

Gilled Chicken with Avocado and Corn Salsa - Esther's WW Recipe 3 1/2 T fresh lime (3 limes) 4 T. chopped cilantro 1/2 t. salt 1/4 t. fresh pepper 4 skinless boneless chicken breasts 2 ears corn 1/4 cup water 1 large avocado, diced Combine 2 T. lime, 2 T. of cilantro, 1/4 t. salt, 1/8 t. pepper in large ziplock bag; add the chicken. Refrigerate for 20 minutes. Make the salsa; Combine corn and water and microwave until crisp, 3 minutes. Cut off corn and combine with avocados, and the remaining ingredients. Grill chicken, and serve with salsa.

Creamy Chicken Enchilada's Sauce: 2 cans cream of chicken soup 1 pint sour cream filling: 1/2 cup of sauce 2 cups chicken pieces 8 oz. mushrooms 4 oz. green chilies 1 cup chopped onion 1/2 t. chili powder 1/2 t. salt 1/2 t. garlic powder 1/4 t. pepper 10 tortillas 1 1/2 cups grated chedder cheese Put filling in tortillas and roll up. Put in greased 9x13 pan. Pour sauce over the top. Bake at 450 for 15 minutes.

Taco Soup 1 1/2 lbs meat taco seasoning small onion 1 can corn 1 can kidney beans 1 can stewed tomatoes 1 can tomato sauce 1 can chicken broth 1/2 cup salsa Brown meat with taco seasoning. Add onion and cook till softened. Add all of the reset of ingredients and cook 15 minutes. Sprinkle with cheese and eat with tortilla chips.

Lemon or Chocolate Lush 1 cup flour 1 cube butter, melted 1/2 cup chopped pecans 8 oz cream cheese 1 cup powdered sugar 1 cup cool whip 2 sm instant puddings (lemon or chocolate) 3 cups milk Mix flour, butter, and pecans. Spread in greased 9x13 pan. Cook at 350 for 15 minutes. Cool off. Mix cream cheese, sugar, cool whip. Spread over crust. Mix pudding and set. Spread on top of cream cheese layer. Refrigerate until ready to serve.

Ike's Chocolate Chip Cookies 3/4 cup sugar 3/4 cup brown sugar 1 cup butter, softened 1 t. vanilla 1 egg 2 1/4 cup flour 1 t. baking soda 1/2 t. salt 12 oz chocolate chips Heat oven to 375. Cream butter and sugars. Add egg and vanilla. Add dry ingredients. Bake for 9-11 minutes.

Scotcharoos; 1 cup sugar 1 cup karo syrup 1 cup peanut butter 6 cups rice krispies Boil sugar and syrup until it starts to boil. Take off heat and add peanut butter. Stir until all mixed in. Pour over cereal and mix in. Spread in a greased 9x9 pan. Frosting: 1 cup butterscotch chips 1 cup milk chocolate chips Melt in microwave until smooth, spread on top. Refrigerate until firm.

Hershey Bar Pie- Becky Lingard 8 oz. milk chocolate bar, broken up 1/3 cup milk 1 1/2 cups mini marshmallows 1 cup shipping cream, whipped stiff Melt chocolate with milk (on stove or micorwave), add marshmallows, stir till melted. Cool completely. Fold cream into chocolate. Spoon into pie shell crust (baked). Chill until firm.

Tortellini Soup- Brooke Johnson 1 lb Italian sausage 2 cloves minced garlic 6 cups beef broth 1 1/2 cups sliced carrots 1 med green pepper chopped 28 oz can tomatoes, cut 1 1/2 cup zucchini chopped 1/2 t. oregano 1/2 t. basil 3 T. parsley 1 8oz frozen tortellini with cheese Brown sausage in a large pot. Add everything into the crockpot and stir, except the tortellini. Add the tortellini 1 hr before you are ready to eat. Cook on low 4-5 hours.

Chicken Tortilla Soup- Ashley DeWaal 2 large chicken breasts 1 can kidney beans 1 can black beans 1 can corn 1 can diced tomatoes 1 1/2 can chicken broth, or as needed 1 package ranch dressing mix 1 package taco seasoning toppings: cilantro cheese sour cream tortilla chips or strips

Curry Chicken Trader Joes Curry Sauce Red Potatoes Sliced Carrots Chicken cooked and sliced Rice

Lettuce Wraps- Ashley DeWaal Ingredients: 1/4 cup soy sauce 1/2 t. ground ginver 2 T. brown sugar 1 T. rice vinegar 1 clove garlic, minced 1 t. sesame oil 20 oz ground turkey or sausage 2 t. vegetable oil 3 green onions, chopped 1 cup mushrooms, chopped 1 head of lettuce In a small bowl, whisk together soy sauce, ginger, brown sugar, rice vinegar, garlic and sesame oil. Set aside. In a large skillet, brown turkey in oil until fully cooked. Add mushrooms and onions. Cook until  soft. Pour sauce over meat mixture, heat and stir. Serve with Peanut sauce in lettuce wraps. Thai Peanut Sauce: 1/4 cup creamy peanut butter 2 T. coconut milk or water 2 t. rice vinegar 1 T. soy sauce 1 t. honey extra toppings: peanuts red peppers

Honey Lime Grilled Chicken Marinade Ingredients: 4 chicken breasts 1/2 cup lime juice 1/3 cup vegetable oil 3 Tbsp honey 1 tsp dried thyme 1 tsp dried rosemary 3 cloves garlic, minced 1/2 tsp black pepper Directions: Combine lime juice, oil, honey, thyme, rosemary, garlic and pepper. Pour it over chickens in a ziploc bag. Refrigerate for at least 3 hours up to overnight. Grill until done and juices run clear.

Yam and Apples- Layton’s Recipe 6 yams, cooked in oven until soft. Peeled and cut into cubes. 6 apples. Cored and peeled, and cut into thin slices. Layer in 9x13 pan. Melt in sauce pan: 1 square butter, 2 cups water, 1 cup brown sugar, 1 t. salt. Bring to soft boil, add 3 t. cornstarch (in water). Heat until thick and bubbly. Pour over yams and apples. Bake at 375 for 30-40 minutes, or until apples are tender.

Waikiki Meatballs Meatballs: 1 ½ lbs. ground beef ⅔ c. cracker crumbs ⅓ c. minced onion 1 egg ¼ t. ginger ¼ c. milk 1 ½ t. salt Sauce: 2 T. cornstarch 1/2 c. brown sugar 1 can pineapple tidbits (drain, reserve juice) 1/3 c. vinegar 1 T. soy sauce 1/3 c. chopped green pepper 1/3 c. sliced onion Mix meat, crumbs, chopped onion, egg, salt ginger and milk. Shape mixture by rounded tablespoons into meatballs.  Place on a cookie sheet and cook at 375 degrees for 20-25 minutes, or until cooked through.  Set aside and keep warm. Mix cornstarch and sugar in a bowl. Stir in reserved pineapple juice, vinegar and soy sauce until smooth. Pour into skillet. Cook over medium heat stirring constantly until mixture thickens and boils. Boil and stir one minute Add meatballs, pineapple tidbits and green peppers and slice onions. Heat through. Serve over rice.

Waffles- Lindsey's 2 cups flour ¾ cups sugar 3 ½ t. baking powder 1 ½ cups milk ½ cup or ¼ cup butter 1 t. vanilla 2 eggs (separated…whip the whites and add later) Mix wet in dry, then fold in whites Makes about 6 waffles

Cheesy Rotel Dip- Carrie Francis 1 Velveta Block 1 can of Rotel (tomatoes with chilies) Melt cheese in microwave or on stove top, and then mix in Rotel. Use as a dip for chips or bread.

Homemade Teriyaki Sauce Ingredients: 1/4 cup soy sauce 1 cup water 1/2 tsp. ground ginger 1/4 tsp. garlic powder 1 tsp. fresh minced garlic (optional) 1 tsp. red pepper flakes (optional) 1/4 cup brown sugar (optional, substitute with white sugar) 2 Tbs. Honey (I like to use a local honey) 2 Tbs. cornstarch *Always remember, you can add and subtract items to your liking. Directions: Mix soy sauce, water, seasonings, sugars in sauce pan and heat. Then mix in cornstarch. Heat until boiling, then cool, sauce will thicken Be sure to keep an eye on the sauce, as soon as it boils and starts to thicken, remove from heat! Optional – Add water to thin if sauce is too thick

Swenson Yeast Rolls **single batch with tripled measurements to the side ¾ cup warm water (2 ¼ cups) 1/3 cup plus 1 Tablespoon sugar (1 cup +3 T) 1 Tablespoon Yeast (3 T) 1/3 cup shortening (2/3 cup shortening & 1/3 cup butter) (for double:use 1/3cup shortening ½ stick butter) ½ cup warm milk (1 ½ cups) 1 ½ teaspoon salt (4 ½ t) 2 eggs beaten (6 eggs) 4 cups flour (12 cups) In mixer add Water and sugar. Disolve. Add salt. In a separate bowl Melt your Butter/Shortening in the milk and stir. Add to the water mixture and mix. Add a little flour and the beaten eggs to cool it down. Then add the yeast. Then the rest of the flour. Mix until sticky but manageable. Cover and let rise for about 45 minutes. Divide into half and then thirds…so six balls. Roll one ball into circle (like a pizza) and then coat with butter. Use a pizza cutter to cut in half and then into 8 pieces. (or…these rolls can be formed into small balls to make round rolls) Shape roll ...

Oriental Chicken Salad Meridith Bott 1 head of cabbage, chopped 2 can’s cashews 1 package of Ramon Noodles sesame seeds Fried Chicken (desired amount) Dressing: ½ cup rice vinegar ½ cup vegetable oil 1 Tablespoon honey ¼ teaspoon salt 1 package of seasoning from Ramon noodles ½ teaspoon ginger Pour dressing over the salad and serve.

Strawberry Spinach Salad 1-2 bags spinach 1 cup celery 1 cup strawberries, sliced 1 cup sugared nuts (low heat, mix with ½ cup sugar) Dressing: Mix in blender: ¼ cup sugar 1 t. dry mustard 1 t. salt 2 green onions 1/3 cup vinegar 1 cup oil 1 ½ t. poppy seed

Stacy Taylor’s Lemon Squares (Jenn Layton) 1 can sweetened condensed milk 1/2 cup lemon juice 1 tsp. lemon zest 2/3 c. butter 1 c. brown sugar 1 ½ 1/2 c. flour 1 tsp. baking powder 1/2 tsp. salt 1 c. uncooked quick oatmeal. Mix first three ingredients and set aside.  Mix remaining ingredients in separate bowl.  Press half of crumb mixture in bottom of 9x13 pan.  Pour milk mixture onto crust.  Crumble remaining crumbs on top.  Bake at 350 degrees for 25 minutes.  Cool for 15 minutes.  Cut into squares, then chill in pan.  Best served after chilling in refrigerator for 8 hours.  Keep stored in refrigerator.

Spinach Chicken & Pasta Salad- Lorraine Starkie Dressing: ¼ cup sesame seeds ¼ cup chopped parsley 1/3 cup red wine vinegar 1/3 cup soy sauce ¾ cup oil 3 Tablespoons sugar ¼ teaspoon salt ¼ teaspoon pepper Salad: ½ cup chopped green onions   ½ cup browned slivered almonds (cook on the stove with butter and brown sugar) 1 large bag washed spinach leaves 1- 12oz bag bowtie pasta (cooked until tender firm & chilled) 4 chicken breasts (boiled, cut into pieces- or you can use a Costco roasted chicken and just cut it up) Instructions: Mix all ingredients in large bowl EXCEPT spinach, noodles, almonds & chicken.  Stir well.  Add remaining ingredients (except almonds) and toss well.  Let chill for a few hours before serving.  Add almonds and stir in right before serving. This is a delicious main course salad, but you can also serve it as a side salad with dinner if you eliminate the chicken.

Southwest Chicken Salad Southwest Chicken Marinade 4 chicken breasts, thawed Mix together in bowl: ¼ cup lime juice ¼ cup olive oil ¼ teaspoon salt 1 teaspoon minced garlic 3 Tablespoons chopped cilantro ½ teaspoon chili powder ½ teaspoon ground cumin Add the chicken to the bowl, and marinade at least 2 hours or all day. Broil on high in your oven on a cookie sheet with tinfoil on it (about 10-12 minutes each side) until no longer pink or Grill outside. Cut into strips and serve over salad. Southwest Ranch Salad Dressing: 2 cups mayonnaise 1 cup buttermilk 1 8oz block softened cream cheese 1 t. garlic salt 1 t. onion salt 1 t. accent 1 t. course pepper 2 Tablespoons Chipotle Peppers in Adobo Sauce (comes in a can by green chilies at most stores) 2 Tablespoons lime juice Few Dashes of Paprika Large handful fresh cilantro 1 teaspoon honey Mix all in a blender until well blended. (Or…if you wanna make it easier use a Ranch...

Sour Cream Potatoes 8-10 large potatoes 1 can cream of chicken soup ¼ cup melted butter 16 oz sour cream 1 t. salt Pepper, dash 3 chopped green onions 1 ½ cups grated cheese for the top Butter and cornflakes for the top. Peel potatoes and boil for 20 minutes. Cool. Slice potatoes and lay in 9x13 pan, and add remaining ingredients over the top. Bake at 350 for 20 minutes.

Rice Krispies 3 T. Butter 4 cups mini marshmallows 6 cups Rice Krispie Cereal 1 t. vanilla or coconut extract In large microwave safe bowl, heat butter and marshmallows for 2 minutes. Stir in vanilla. Pour over cereal until well coated. Spray 9x9 pan with cooking spray or butter

Pumpkin Pie Squares Mix and press into a greased 9x13 pan: 1 package yellow cake mix ½ cup melted butter 1 egg Mix and pour over crust: 1large can pumpkin pie mix (30oz) 2 eggs slightly beaten 1 sm can evaporated milk (1 ½ cups plus 2 T.) Mix and crumble on top: ¼ cup sugar, 1 t. cinnamon, ¼ cup butter (not melted), and 1 cup dry yellow cake mix. Bake at 350 for 50-60 minutes. Serve warm or cold with whipped cream or icecream.

Margie's Pumpkin Chocolate Chip Muffins 2 Cups oil 2 Cups brown sugar 4 Cups sugar mix 8 beaten eggs 1 1/2 TB baking soda dissolved in 1/3 cup warm water 4 cups canned pumpkin mix in 7 cups flour 2 tsps baking powder 2 tsps salt 1 1/2 tsp ginger 2 tsps cloves 2 tsps nutmeg 4 tsps cinnamon mix,  add 1 cup warm water stir in 3 cups chocolate chips back 20 mins @ 350 ***this recipe makes 70 regular muffins so cut it in half if you're NOT feeding an army!

Pumpkin Brownies (recipe from Lauri Hunter) 4 eggs 1  2/3 cups sugar 1 cup veg. oil 16 oz. can pumpkin (2 cups) 2 cups flour 2 tsp. cinnamon 2 tsp. baking powder 1 tsp. soda 1 tsp.salt Mix eggs, sugar, veg.oil, and pumpkin.  Slowly add dry ingredients to creamed mixture.  Spread in 10x17 jelly roll pan. Bake at 350 for 20-25 minutes.  When completely cool, add cream cheese frosting. Cream Cheese Frosting: 8 oz. cream cheese softened 1 stick butter (softened) 1 tsp. vanilla 2 lb. bag powdered sugar Evaporated milk- to desired consistency...(regular milk works fine too)

Pumpkin Chocolate Chip Bread Ingredients ·        2 cups sugar ·        1/2 cup butter, softened ·        3 eggs ·        1 (15 oz.) can pumpkin ·        2 3/4 cup flour ·        1/4 tsp + 1/8 tsp baking powder ·        1/2 Tbsp. baking soda ·        1 tsp salt ·        3/4 tsp cinnamon ·        1/4 tsp cloves ·        1/4 tsp nutmeg ·        1/2 cup milk ·        1/2 Tbsp. vanilla ·        1 (12oz) pack chocolate chips 1.      Cream together sugar and butter in a large bowl. Add eggs and mix well. Add pumpkin and mix ...

Potato Wedges  Ingredients 4 potatoes 1 teaspoon salt 1/2 teaspoon pepper 1 tablespoon garlic powder 2 teaspoons onion powder 1/2 teaspoon paprika 1/2 teaspoon dried rosemary 1 teaspoon dried thyme 1 tablespoon grated  parmesan cheese   olive oil

Pomegranate Salad- Jenny Spring mix lettuce Shredded or grilled chicken Spinach Low-fat feta Cheese Carmelized Nuts Pomegranate seeds Sliced pears THG Tip: Note: Spring Mix Lettuce is a blend of lettuce bought in a package. For convenience, buy pomegranate seeds already cut and de-seeded. Also, I recommend using carmelized walnuts in this recipe. Poppy Seed Dressing                 3/4 cup sugar 1 tablespoon dry mustard 1/2 teaspoon salt 1/3 cup cider vinegar 2 tablespoons chopped onion 1 cup olive oil 1 ½ tablespoons poppy seeds a few drops of lemon juice Mix sugar, mustard, salt, cider vinegar, and onions. Beat oil in gradually until smooth. Stir in poppy seeds. Chill before serving.