Jana's Recipes beta

Crust: 5 T. melted butter 1 1/2 cup graham cracker crumbs dash of cinnamon Filling: 1 can Sweetened Condensed Milk 1/2 cup key lime juice 2 tsp. grated lime zest 2 eggs Directions: For the crust. Combine ingredients and bake 5-10 minutes at 350. For the filling. Combine ingredients and 1 tsp.zest. Pour filling in cooked crust. Bake at 350 for 15 more minutes. Top with Whipping Cream and more zest.

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