Roasted Brussells Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

(from foodnetwork.com) 

Mini Monkey Bread

3 cans Buttermilk biscuits (not the flakey kind)
1/2 cup brown sugar
1 cup sugar
2-3 teaspoons cinnamon
2 sticks butter


Preheat the oven to 350.

Open up all three cans of biscuits and cut each biscuit into quarters.

Next, combine the white sugar with 2-3 teaspoons of cinnamon. . Dump this mix and the biscuits into a gallon size zip lock back and shake it up really well.

Drop all of the biscuit quarters into muffin cups.

Melt the butter with the brown sugar in a sauce pan over medium-high heat until combined. Once the brown sugar butter has become one color, pour it over the biscuits.

Bake for 20 minutes for the muffin cup ones until the crust is deep brown on the top.

I should now say that you should let it cool for about 15-30 minutes, but that’s practically impossible. Just tear you off a piece, blow on it for a minute and stick it in your mouth.


recipe found here

Brenda's Chicken Noodle Soup

Brown chicken in ¼ cup margarine.  Season.

Add:

14 cups water

7 tsp bouillon

3 Tbsp dried onions

2 Tbsp celery flakes

1½ tsp garlic salt

1¼ tsp poultry seasoning

Simmer 2 – 2½ hours.

Pick chicken into bite size pieces.  Pour broth through strainer. 

Make noodles.

Combine 2 eggs, ½ tsp salt, 1 1/3 cup flour.  Roll out; cut into thin strips.  Separate and add to broth.

Boil 5 minutes.  Add chicken and serve.




Recipe from my friend, Brenda!

Taco Casserole

1 ½ lbs ground beef

1 pkg taco seasoning

2 small cans of tomato sauce

1 can corn

1 cup grated cheddar cheese

1 cup crushed tortilla chips

Preheat oven to 400°

Brown meat; drain. 

Stir in seasoning, tomato sauce and corn.  Simmer 5 minutes.

Spoon mixture into 2 quart baking dish.  Top with cheese and chips.

Bake until cheese is melted.  (5 to 10 minutes)

Party Time Cookies

1½ cups salted butter

2/3 cup sugar

2 tsp pure vanilla

½ tsp pure almond extract

2 cups flour

2 cups semi sweet chocolate chips

2 cups slivered almonds

Preheat oven to 350°

Cream butter and sugar together in medium bowl using an electric mixer set at medium speed.  Add extracts and beat well.  Scrape bowl.  Add flour, chocolate chips, and almonds, and blend on low speed until just combined.  Do not overmix.

Shape rounded tablespoonfuls into 1½ inch balls and place on ungreased baking sheets, 2 inches apart. Press balls with palm of hand or bottom of drinking glass into ½ thick rounds.

Bake 15-17 minutes or until cookies just begin to brown.  Transfer cookies to a cool, flat surface.  


(from Mrs. Field's Cookie Cookbook)

Ranch Chicken

Chicken pieces

½ cup melted margarine

¼ cup hot pepper sauce

3 Tbsp vinegar

1 pkg ranch dressing mix

½ tsp paprika

Preheat oven to 350°.

Combine margarine, hot pepper sauce and vinegar.  Dip chicken into this mixture and place chicken into baking dish.

Sprinkle with ranch dressing mix.

Bake 1 hour.

Almond Roca Cookies

2½ cups flour

½ tsp baking soda

¼ tsp salt

1 cup dark brown sugar

½ cup sugar

1 cup butter

2 eggs

2 tsp vanilla

1 pkg. toffee bits

1 cup coarsely ground almonds

4 oz milk chocolate (optional)

½ Tbsp vegetable oil (optional)

Preheat oven to 300 degrees.

In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. 

Blend sugars together. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. 

At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended.

Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 ½ inch balls, then roll in the ground nuts. 

Place on cookie sheets several inches apart. Bake 22 minutes.

(If desired) Melt the chocolate with the vegetable oil. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.


from a Christmas cookie exchange

Russian Dressing Chicken

3 chicken breasts

1 packet dry onion soup mix

1 cup Russian dressing

1 cup apricot jam

½ cup water

Put all ingredients in crockpot.  (Chicken can still be frozen.)  Cook on low for about 4 hours.

When done, cut up chicken and leave it in the sauce.

Serve with rice.

(recipe from a Relief Society dinner)

Ranch Noodles

8 oz shell noodles

½ cup margarine

1 oz pkg ranch dressing mix

2/3 cup frozen peas

3 cups chicken or turkey, cooked and cubed

Cook noodles and drain.

In a skillet, melt margarine with dressing mix.  Add peas; heat thoroughly.  Toss with pasta and turkey or chicken.

Serves 4

Cinnamon Sugar Butter Cookies

3 Tbsps. sugar

1 Tbsp. cinnamon

2½ cups flour

½ tsp. baking soda

¼ tsp. salt

1 cup dark brown sugar

½ cup sugar

1 cup salted butter

2 large eggs

2 tsp. pure vanilla extract

Preheat oven to 300° Combine sugar and cinnamon; set aside.

Combine flour, soda and salt; set aside.

Blend sugars at medium speed. Add butter and mix to form grainy paste. 

Add eggs and extract. Mix at medium speed until light and fluffy. 

Add flour mix and blend at low speed until just blended.

Shape dough into 1 inch balls and roll in sugar topping.

Place on ungreased cookie sheet, 2 inches apart and bake for 15-20 minutes. Immediately transfer onto cool surface.

(from Mrs. Field's Cookie Cookbook)