Pumpkin Sheetcake

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 cups canned pumpkin

2 cups Sugar

1 ½  teaspoons cinnamon

dash nutmeg

dash cloves

4 eggs

1 cup oil

Mix ingredients together. Bake in jellyroll pan at 350° for 25 minutes. Cool and frost.

Frosting:

2­–3 cups powdered sugar

8 ounces cream cheese

½ cup butter

enough milk to smooth

1 teaspoon vanilla

Submitted by: Lia McClanahan

Winter Root Sausage Stew

1 large potato, peeled and cut into 1/2-inch cubes
1 large sweet potato, peeled and cut into 1/2-inch cubes 
2 medium carrots, peeled and coarsely chopped
1 medium parsnip, peeled and coarsely chopped
1 medium onion, finely chopped
1 lb smoked sausage, sliced
1 can pasta-style stewed tomatoes, with juice
1 1/2 cups chicken stock 
2 tsp granulated sugar
1/2 tsp thyme
1/4 tsp black pepper

In slow cooker, combine potato, sweet potato, carrots, parsnip, onion, sausages, tomatoes (which juice), chicken stock, sugar, thyme, and pepper; stir to mix well. Cover and cook on low for 7 to 9 hours or on high for 3 to 4 hours, until vegetables are tender.

Submitted by: Lia McClanahan

Grandma’s Wassail

Source: Joan Page

4 Cups Pineapple Juice

4 Cups Apple Juice

1-1/2 Cup Apricot Nectar

1 Cup Orange Juice

6 cinnamon sticks

1 tsp whole cloves

1 tsp whole alsipce

4 cardamom seeds (optional)

Combine Juices in large pot, add cinnamon sticks, wrap other spices in a cheesecloth, add to liquid and simmer 20min.  Remove spices and serve.

Submitted by: Liana Lindeman

Tuna Cheese Biscuit Bake

Sorce: Deanna Buck

1 Can refrigerator rolls

1 Can tuna fish (drained)

1 Can Cheddar cheese soup (10oz)

1 Cup of milk

1 Tbsp. Dry onion

1 tsp. Parsley flakes

Separate biscuits and place in 9x9 baking dish. Combine tuna, soup, milk, onion, and parsley. Pour over biscuits.  Bake at 400° for 20 min or until biscuits are done. 

Submitted by: Liana Lindeman

Mexican Garden

Sorce: Kaysville 10^th Ward Cook Book

1 Box Jiffy Corn Muffin Mix

1 Egg

1/3 Cup Milk

Mix & Bake in 9x9 pan 400° for 10min

½ lb Ground beef

½ Cup Chopped onion

1 Can Chili

2 Tbs Ketchup

1 ½  cup mozzarella cheese

Brown ground beef and onion, mix in chili and ketchup, poor on top of corn bread and top with cheese

Bake 10 more minutes

Serve with sour cream, salsa, lettuce, tomatoes, olives, etc.

Submitted by: Liana Lindeman

Broccoli-Cheese Soup

2 16-oz pkgs. frozen chopped broccoli (I didn't use that much, I added one bag and it seemed like a lot so I would just add as much as you think looks right)
2 10 3/4 oz. cans Campbell cheddar cheese soup
2 12-oz cans evaporated milk
1/4 cup finely chopped onions
1/2 tsp. seasoned salt
1/4 tsp. pepper

Combine all ingredients in slow cooker. Cover and cook on Low for about 6 - 8 hours.  

Submitted by: Brooklyn Peterson

Chicken tortilla soup (crock pot)

3-4 frozen chicken breasts
1 can black beans, drained
1 can corn, drained
1-1/2 cups salsa (I use pace picante)
8 oz block cream cheese

Place chicken, beans, corn and salsa in crock pot. Cook on high 4-5 hours. Shred chicken. Add cream cheese 30 minutes before serving. Stir well. Top with crumbled tortilla chips.

Submitted by: Brooklyn Peterson

Pumpkin chocolate chip cookies

1/2 cup softened butter
1 egg
1 tsp vanilla
1 tsp baking powder
1 tsp cinnamon
1 tsp baking soda
1 1/2 cups sugar
1 cup 100% libbys pumpkin
2 1/2 cups flour
1/2 tsp salt
1 tsp nutmeg
1 cup semi sweet chocolate chips

Mix butter, sugar, egg, pumpkin, an vanilla. Set aside. In another bowl mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips. Mix mixtures together slowly. Place by spoonfuls on a lightly greased cookie sheet. Bake at 350* for 11-14 minutes. Let cool. They will be cake like.

Submitted by: Brooklyn Peterson

Honey Lime Chicken Enchilada’s

Ingredients:

Marinade -

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoons chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded

8-10 flour tortillas (I used whole wheat tortillas)

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

Directions:

1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.

2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.

3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.

4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

5. Put tortillas in 9x13 pan as you go.

6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).

7. Pour sauce on top of the enchiladas.

8. Sprinkle with remaining cheese.

9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Submitted by: Nicole Harman

Broccoli Potato Cheese Chowder

2 -3 red potato’s diced and cooked until tender

2 bunches of broccoli chopped and cooked until tender

½ Cup butter

½ Cup of flour

4 Cups of Milk

1 Cup chicken broth

1 ½ tsp salt

1 tsp. pepper

2 Cups of grated cheddar cheese

Cook your vegetables and then set aside.  If you cook your potatoes in chicken broth you can use that water for your 1 cup of chicken broth. 

In a large saucepan or soup pot melt ½ cup of butter over medium heat, then stir in flour until well blended.  Gradually stir in milk, chicken broth, salt and pepper.  Stir constantly until mixture reaches a slow boil and cook for 2-3 minutes or until thickened.  Add in vegetables and cook over medium heat for about 5-10 minutes.  Avoid bringing your soup to a rapid boil.  Add in your cheese and stir until cheese is melted and well blended.  Serve immediately or keep warm over low heat. 

Submitted by: Nicole Harman 

Beach Street Chicken

1 lb. linguini Noodles (or Fettuccini or I like it with Thin Spaghetti)

1-2 T. olive oil

Zest from one lemon

Juice from one lemon

¼ c. chopped fresh parsley

Salt and freshly ground pepper

Parmesan cheese

Marinade:

½ c. olive oil

2 cloves garlic, whole

2 T. Cajun seasoning (I would cut in half if you have little ones; this was too much for my younger kids)

2 T. lemon juice

2 T. minced parsley

1 T. brown sugar (or more if you like it a little sweeter-I think I added about 2 T.)

2 T. soy sauce

2 chicken breasts, sliced. (OR 16 extra large shrimp)

Combine the marinade ingredients in a Ziploc bag. Slice thawed chicken (or shrimp). Pat dry and toss in marinade to coat. Refrigerate 1-12 hours. Cook marinated chicken with the marinade sauce in a large sauté pan on medium heat until chicken is cooked. If using shrimp, preheat the oven to 450 degrees. Bake for 7-10 minutes. Be sure not to overcook shrimp.

Cook Noodles according to directions then drain.  While the noodles are cooking combine the lemon juice, zest, olive oil and parsley together in a large bowl.  Add noodles and then toss together.  Once tossed, pour the cooked chicken and sauce over the noodles and toss well to combine.  Sprinkle with parmesan cheese. 

Submitted by: Nicole Harman 

Cinnamon Bundt Cake

1 yellow cake mix
1 small package vanilla instant pudding
3/4 c. oil
3/4 c. water
1 tsp. vanilla
4 eggs
2 3/4 tsp. cinnamon
1/2 c. sugar

Beat cake mix, pudding mix, oil, water, vanilla, and eggs on high for 8 minutes. Batter will be thick. In a small bowl, mix together cinnamon and sugar. Grease and flour a bundt pan. Sprinkle some of the cinnamon and sugar mixture into the prepared pan, and shake to coat. Alternate layers of the batter and the cinnamon/sugar mixture in the pan. Bake at 350 degrees for 40-50 minutes.

Submitted by: Nicole Harman 

Pork Chop and Apple Casserole

1/3 c. sugar                                                        

1/8 t. nutmeg

2 T. flour                                                             

3 large apples sliced

¼ t. cinnamon                                                 

8 pork chops

1 pkg. shake and bake (or you can use seasoned bread crumbs)

Mix sugar, flour, cinnamon, and nutmeg in a large bowl.  Add apples toss and coat.  Spoon into a greased 9x13 inch pan.  Coat pork chops with shake and bake as directed on package.  Discard any remaining mix.  Place pork chops on top of apples and bake at 425 degrees for 35 min or until meat is cooked through.  This is a really easy recipe to make for two people!

Submitted by: Nicole Harman

Creamy Chicken and Wild Rice Soup

( I usually cut this recipe in half)
8 cups chicken broth
4 cups water
4 cooked, boneless chicken breast halves, shredded (can use more chicken than this)
2 (4.5 ounce) packages quick cooking long grain and wild rice with seasoning packet (such as Rice-a Roni)
1 tsp. salt
1 tsp. ground pepper
1 1/2 c. flour
1 c. butter
4 cups heavy cream (I often just use half and half)

In a large pot over medium heat, combine broth, water, and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and reduce heat to low.

In a small bowl, combine salt, pepper, and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened (5 minutes).

Stir cream mixture into broth and rice. Cook over medium heat until heated through, at least 10-15 minutes.

Submitted by: Nicole Harman

Pumpkin Dessert

1.       Mix together and press into a 9x13 inch pan.

1 Yellow cake mix                                          

1 egg

½ c. melted margarine.

2.       Mix together and pour over the first layer

1 lrg. can pumpkin puree                           

2 T. flour

1 1/3 c. sugar                                                  

  2 eggs

1 t. cinnamon                                                  

  ½ t. salt

3.       Mix and pour on top

1 c. canned milk                                              

½ c. water

1 t. vanilla

4.       Mix and sprinkle on top

½ c. sugar                                                      

1 t. cinnamon

¼ c. melted butter

Bake at 425 degrees for 15 minutes and then at 350 degrees for 40 minutes.  Serve with whipped topping.

Submitted by: Nicole Harman

Pina Colada Salad

3 romaine lettuce hearts, chopped or any mix of greens that you like- I used the spring mix from Costco

2 large cans mandarin oranges, drained

1 large can pineapple tidbits, drained

3-4 chicken breasts grilled and chopped (I marinated mine in a Hawaiian marinade from Smith’s and it added a nice flavor)

¾ Cup of coconut

1 small bag of macadamia nuts

If you are an onion person add in ½ cup diced red onion

In a large bowl, toss all of the above ingredients together and then coat lightly with the vinaigrette. 

Pina Colada Vinaigrette

1/3-1/2 Cup of sugar (depending on how sweet you want it to be)

½ Cup Pina Colada Drink Mix

1/3 Cup rice vinegar or apple cider vinegar

½ tsp. ground ginger

1 tsp. dry mustard

½ tsp salt

1 cup of vegetable or canola oil

In a blender or food processor combine all of the ingredients except for the oil.  Blend on high until light and frothy. With the blender on low, slowly add in the oil and keep blending until the dressing is emulsified and thickened.    

Submitted by: Nicole Harman

Herb Crusted Salmon or Chicken Salad

Pasta Salad
1 tomato diced
1 can artichoke hearts chopped
1 small can sliced olives
1 box of penne pasta cooked, drained and rinsed (I think bow tie would be good as well)
Romaine Lettuce chopped (I used a couple of hand full’s of spinach)
4-5 mushrooms diced (I used baby bella's)
* Toss all ingredients and put them over the romaine lettuce and drizzle with balsamic dressing. (I just tossed everything together in a big bowl.)

Herb Crusting for Salmon or Chicken ( I just put everything in a Ziploc and then I made one bag for the salmon and one for the chicken)

1/2 tsp. basil, thyme, oregano, rosemary and pepper
2 Tbsp flour
1/4 tsp. salt

*Bake Salmon at 400 degrees in 9x9 baking dish for 25 minutes.

*I used chicken tenders and I cooked the chicken on the stove but you could also start it on the stove to get a nice brown crust and then finish it in the oven. *

Submitted by: Nicole Harman

Balsamic Vinegar Dressing: 4 people

(sorry the conversions are weird- this is 1/16th of the original recipe)
1/2 c. Olive Oil
1/4 c. Balsamic Vinegar
1/4 T. Ground Garlic
1/2 T. Rosemary
1/4 T. Black Pepper
1/4 tsp. Lawry’s season salt
1/2 of 1/3c (1/6 c) sugar
1/8 c prepared mustard

You will have a quite a bit of salad left over.  I think it would be really good the next day with some cold cooked shrimp. 

Submitted by: Nicole Harman 

Apple Dip:

1 (8 oz.) package cream cheese                                              

1 teaspoon vanilla

½ cup brown sugar                                                                       

½ package Heath toffee chips

¼ cup sugar

Beat together cream cheese, sugars, and vanilla until well blended.  Stir in toffee chips by hand.  (Don’t add the toffee chips until about ½ hour before serving, or they will get soft.)  Serve with sliced apples.

Submitted by: Nicole Harman

S’mores Rice Crispy Treats

5 Tbsp. butter

1 16 oz. bag marshmallows (around 7 cups)

2 tsp. vanilla

6 Cups of Puffed Rice Cereal

1 ½ cups of peanut butter cups chopped into small pieces (if you aren’t a peanut butter person you could use milk chocolate chips)

½ cup semi sweet chocolate chips

2 cups graham crackers chopped into small pieces

Put the butter in a large microwave safe bowl cover and melt butter for about 45 seconds.  Once the butter is melted add in the marshmallows and toss to coat.  Then microwave the marshmallows on high until completely melted, stirring about every 30 seconds.  Stir in the vanilla and then the rice cereal and graham crackers.  Lastly add in the peanut butter cups and chocolate chips.  Once everything is mixed well, press firmly into a greased 13x9-inch pan and cool completely.  

Submitted by: Nicole Harmam

Crockpot Cube Steak and Gravy

Cube steak   (I used a family size pack)
2 cans (10.75 ounce size) cream of mushroom soup (I used cream of chicken)
1 envelope onion soup mix
3/4  cup water

Salt and Pepper to taste

Directions:

Place all ingredients in a crock pot. Cook on low all day. Serve over rice, noodles, mashed potatoes or with your favorite side dishes.

Easy Chicken Parmesan Bake

Here's what you'll need to make 6 portions:

2 tbsp olive oil

2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts (I used tenderloins)
2 1/2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons

Spread the olive oil, garlic, and red pepper flakes evenly on the bottom of a 9 x 13 casserole dish. Place the chicken breasts in the dish, and evenly space so they cook uniformly.  Cover chicken evenly with the marinara sauce and chopped basil.  Top with half the mozzarella, and half the Parmesan. Pour over the croutons and spread evenly. Top with the remaining cheese.  Bake for 35-40 minutes at 350 degrees, or until top is browned and the chicken is cooked through.  Let rest for 5 minutes before serving. Serve with sauce, and juices, spooned from the bottom of the casserole (on it's own or over noodles).  Enjoy!

Pumpkin Zucchini Bread

3 eggs

1 C sugar

1 C brown sugar

1 C pumpkin

½ oil and ½ applesauce

1 tbl vanilla

3 C Flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

1 tsp nutmeg

½ tsp ground cloves

1-2 C shredded zucchini

1 C walnuts (optional)

1 C mini chocolate Chips (optional)

Combine egg and sugar in mixer. Add pumpkin, oil, applesauce, and vanilla.  Combine dry ingredients and gradually add to pumpkin mixture.  Stir in Zucchini and nuts, chocolate chips.  Pour into two greased and floured bread pans. Bake at 350 for 45-55 minutes.  Cool in pans than on wire rack.

WELCOME!

We have decided to start a recipe blog to post all the great recipe's we have been gathering from one another at are recipe swaps.  We would also like you to contribute recipes that you think others would enjoy!  Please email them to foxboronorthrecipe@gmail.com and we can add them to the blog pictures are always great too! Welcome and hope you enjoy the great recipes from all.