Cheese Soup

This soup is delightful, especially when it is bitter cold outside!

3 large carrots, diced
1/2 onion, chopped
2 stalks celery, diced
5-6 medium potatoes, diced
Broccoli or peas, if desired

2 cubes margarine
1 cup flour
6 chicken bouillon cubes
1/2 - 1 lb Jar of Cheese Whiz

Boil vegetables until tender. I usually throw the carrots, onion and celery in first, a few minutes later add the taters and then a few minutes before everything is tender add the broccoli. Drain and save the liquid. Melt 2 cubes (I use 1 cube and it works just fine) in large pot. Stir in 1 cup flour, heat while stirring constantly. Add 2 quarts of water (using the liquid drained from the veggies) very slowly while whisking, so you don't get lumps. Add bouillon cubes and stir until thick. Add Cheese Whiz (I usually use a whole jar). Add veggies and heat. Add salt and pepper to taste.

This soup is wonderful served in bread bowls

Oven Roasted Potatoes

These potatoes are delightful. The good thing about them is if you don't have one or two of the spices you are fine. Just add what you have!

1/8 c. olive oil
1 T. minced garlic
1/2 t. basil
1/2 t. marjoram
1/2 t. dill weed - I love dill, so I usually double this amount
1/2 t. thyme
1/2 t. oregano
1/2 t. parsley
1/2 t. crushed red pepper - I have yet to add this. My kiddos don't like "spicy"
1/2 t. salt

4 large potatoes, cubed - red work best, but any will do

Preheat oven to 475. Combine all above, stir in potatoes. Place potatoes in a single layer on a baking sheet.

Roast for 30 minutes, turning occasionally to brown all sides.

Chicken Enchiladas

Unlike most of my recipes that I post here, this one is relatively good for you and delicious as well. You don't need loads of creams soups and cream cheese to get tasty enchiladas. I got it several years ago from this lovely lady and it is a favorite at our house. Didn't I tell you I poach recipes?

Preheat the oven to 350 and lightly coat your 9x13 baking dish with cooking spray.

1 lb of chicken breasts - Boil for about 15 minutes and then shred. Or I usually just use canned chicken and shred.
4 green onions, sliced
2 Tb cilantro, chopped (more is always better in my opinion)
1 jalapeno, seeded and minced

Lightly coat a skillet, saute the onions, cilantro and jalapeno. Add the chicken and cook for a few minutes.

3 (10 oz) cans of green enchilada sauce - I love this sauce! It is so much better than the Old El Paso like brands. It is a lot thicker.
Add one can to the chicken mixture and heat.



8 corn tortillas - I use the Costco ones that you cook yourself. But you can use the pre-cooked ones, just make sure you warm them first before you roll them

Add the chicken mixture into the tortillas, roll up and place in your casserole dish. I usually spray it with Pam and then dump some of my leftover sauce on the bottom first.

When you are done rolling, dump the rest of the sauce on top and add some cheese.

Bake 350 until bubbly.

Top with salsa, tomatoes, lettuce, olives etc. You know what is best!

Giant Cinnamon Rolls

I got this recipe years ago from a lady I worked with at a nursing facility. At some point we started making these rolls every General Conference Sunday. It has since become a tradition and we always give some away. I am embarrassed to tell you how many sticks of butter are in this, but let me tell you it is so worth it! Read on to find out how many miles you will have to run to work these babies off your hips.

8 to 8 1/2 c. all purpose flour
2 c. warm milk (105-115)
2/3 c. sugar
1 t. salt
2 T. yeast
3 large eggs, lightly beaten
1 c. butter, softened

Filling - We like lots of sweet in our rolls, so we usually double the sugar and cinnamon
1/2 c. packed brown sugar
1 stick butter, softened (yes, this makes 3 so far)
3/4 t. cinnamon

Cream Cheese Frosting
8 oz cream cheese softened
1 stick butter (yes that makes a total of 4 sticks of butter in this recipe!)
1 t. vanilla
3-4 c. powered sugar

Combine 2 c. of the flour, milk, sugar, salt and yeast in a large bowl; mix well. Add eggs and butter. Stir in as much of the remaining flour as needed to form a soft dough. Turn dough out onto a lightly floured surface. Knead dough, adding flour as needed, until smooth and elastic (5-8 minutes).

Transfer to a large greased bowl; turn to coat both sides. Cover with towel and allow to rise until double in volume, about 1 hour.

Punch dough down with fist, knead about 10 times and allow to rest 10 minutes under a towel. Roll out dough to 24x15 inch rectangle.

For filling combine brown sugar, butter, cinnamon in small bowl; stir well. Spread onto dough to within 1 inch of edges. Roll up tightly lengthwise, pinching edges together to seal. Cut into 16 slices (I use dental floss to cut them). Place rolls onto greased baking pans. Cover with towel; let rise until double, about 30 minutes.

Heat oven to 375. Bake until golden brown; 20 minutes or so. Let cool slightly.

For frosting mix together ingredients until smooth. Drizzle over rolls.

Enjoy and then go do a few laps around your yard.

BBQ Meatballs

I got this recipe from PW awhile ago and love it! Now I wouldn't call it health food by any stretch, but it is tasty! Like meatloaf with a zing. Highly recommend. Once you have made it a few times, you can whip right through it and have it in the oven in a snap.

1 1/2 lbs ground beef
3/4 c. oats
1 c. milk
3 T. finely minced onion
1 1/2 t. salt
lots of pepper

Sauce:
1 c. ketchup
2 T. sugar
3 T. vinegar
2T. worcestershire sauce
4-6 T. chopped onion
Dash of Tabasco

Preheat oven to 350

Combine meatball ingredients. Roll into medium/small balls and place on cookie sheet. Hint: The less you handle it the tender the meatballs. I combine with my hands until barely mixed. Then use my cookie scoop to make them into balls. Place in freezer for 5 minutes. I have omitted the freezer part and it still works fine.

Remove from freezer and dredge in unseasoned flour. Brown meatballs in oil until just brown. Place into baking dish. Combine all sauce ingredients. I have been known to make 1 1/2 times the sauce recipe, because it is so good. And you can't ever have too much sauce. Pour over meatballs and bake for 45 minutes.

Chicken Salad

This is the salad I make when I want a lot of compliments. It is divine! I have requests for the recipe EVERY time I make it.

Sorry about the picture. I took it when the dressing had been in the salad for a few hours. We all know what lettuce looks like when that happens!

Mixed greens (red lettuce, romaine, baby spinach)
1/2 red onion, thinly sliced
1/4 c. toasted sliced almonds
1 pint strawberries, sliced
1-2 chicken breasts

Cook chicken until done, cool, then cut into thin slices. Fry in some oil until brown. While browning add 1/4 c. of the dressing so the chicken marinates/glazes.

Melt 1-2 Tb. brown sugar in a pan. Mix in almonds till coated, removed from pan and separate so they are not in clumps.

Dressing:
1/3 c. raspberry wine vinegar
3/4 c. olive oil
1 clove garlic, minced
1/2 - 1t. ginger (fresh) chopped fine
1/4 c. honey
1 t. soy sauce
Blend well

Mix greens, onions, strawberries and chicken.
Right before serving add dressing and top with toasted almonds

Lion House Dinner Rolls

This is our Sunday dinner roll recipe. We love it! It has taken a little practice to get it just right, but it has been well worth it.



2 T. yeast
2 c. warm water
1/3 c. sugar
1/3 c. shortening
2 1/2 t. salt
2/3 c. dry milk
5 to 6 cups flour (I usually add about 2 cups of white wheat flour)
1 egg

In a large bowl, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until smooth (there will be some lumps). Add 2 more cups flour, one at a time and beat until smooth. (When I add the milk, I add it gradually as I am beating. If you dump it all in, it will stay lumpy.)

Add 1 to 2 more cups flour one at a time. Add just enough flour until the dough pulls away from the sides of the bowl. Knead for 4-5 minutes. Gather dough and put in draft free area, covered until triple in size (about 1 - 1/1/2 hours).

Punch down and let rest for 10 minutes. Roll out and cut into desired shapes. Place on greased baking sheet and let rise for about 20-25 minutes. Bake 375 for 15 - 20 minutes until browned.

Hearty Homemade Granola

We got this recipe from a friend years ago and love it! The boys will eat it too. It is great for using up oats in your food storage. I have found that I can buy my wheat germ and nuts in bulk for a cheaper price at The Good Earth than at a regular old grocery store. I store them in my freezer to keep them fresh.

4 c. oats
1 c. wheat germ
1 c. sliced almonds or walnuts
1/2 c. raw sunflower seeds
1 c. shredded coconut
1/4 c. brown sugar
1 t. cinnamon
1/4 t. salt
1/3 c. vegetable oil
1/3 c. honey
1/3 c. water
craisins or any other dried fruit

Heat oven to 275
Mix in large bowl oats, wheat germ, nuts, coconut, brown sugar, cinnamon and salt. Make a well in the dry ingredients and add oil, honey and water. Blend well. Spread evenly onto a cookie sheet.
Bake for 45-50 min. or until lightly browned, stirring once during baking. Let cool, then stir in craisins and store in air tight container. Makes about 7 cups.

Chocolate Chip Cookies

We are cookie people around here. We make cookies at least once a week. Although we change it up from time to time this is our favorite recipe. People love our cookies and assume it is some fancy, secret recipe. Not true. Just the standard Nestle Toll House recipe with a few little tweaks.

2 3/4 c. flour
1 t. baking soda
1 t. salt
1/2 c. butter, softened
1/2 c. shortening
3/4 c. sugar
3/4 c. packed brown sugar
1 t. real vanilla extract (not the imitation kind)
2 eggs
12 oz. semi-sweet chocolate chips

Combine flour, baking soda and salt in small bowl. Beat butter, shortening, sugars and vanilla in large mixer bowl until creamy. Beat eggs and add one at a time, beating well after each. Gradually beat in flour mixture. Stir in chips.

Bake in preheated 375 oven for 9-11 minutes until golden brown.

Cafe Rio Rice

5 c. water
4 t. chicken bouillon
cilantro (however much you want)
1 can green chilies
3/4 t. salt
1 T. butter
1/2 onion
3 c. rice

Blend green chilies, onion and cilantro
Mix with the rest of the ingredients.
Cover and simmer 30 minutes.

Cafe Rio Tomatillo Dressing

There are a lot of knock-off dressing recipes out there. My friend made this for me, along with some fantastic rice and meat after I had Chasey. I wolfed it down and immediately got the recipes from her. Love them!

2 c. mayo
2 c. sour cream
10 sprigs cilantro (more if you like)
3 tomatillos, chopped
2 green onions
2 garlic cloves
1 jalapeno pepper, chopped
Juice of 1 lime
1 t. salt

Blend until smooth. Serve with rice and meat in a tortilla with all the fixings.

Mint Brownies

I can't remember the last time I made brownies from a box. Ever since I got my hands on my mother-in-law's secret brownie recipe I have never gone back. They are the perfect consistency. Not too cakey and not too gooey. The original recipe called for homemade mint and chocolate icing to go on top which I happily made every time. I really can't imagine eating a brownie without a mint topping. Then several years ago I discovered that sprinkling on Andes mint chips on the top after baking was ten times easier and just as delicious, if not better. So I am hooked! I really could eat an entire pan myself.

1 c. shortening
2 c. sugar
4 eggs
2 t. vanilla
1 1/2 c. flour
1 t. salt
1/2 c. plus 2 T. cocoa

Cream shortening and sugar. Add vanilla and eggs. (I beat the eggs first and then slowly add them into the mixture.) Add remaining ingredients and mix well. Pour into greased 9X13 pan. Bake for 30-35 minutes at 325. Stick a knife in the middle to see if it is done.

Cool 10 minutes. Don't skip the cooling part. For some reason if you sprinkle the mint chips on right after the brownies come out of the oven, the mint flavor seems to cook off. Why? I have no idea.

Sprinkle mint chips on top after slightly cooled. Let them melt and then smooth them out. Let cool completely for a hardened chocolate mint crust. It usually takes about 2 hours for the topping to completely harden. That's it!

I have not been able to find the Andes mint chips at every grocery store. The only place that always has them is Walmart. Which is surprising because every time I ever go into that store the shelves are half empty. Smith's does not carry them and I don't know if Albertsons does. They are next to the chocolate chips.

This is what you are looking for.

Spinach Salad

I have three favorite green salads. This one is the easiest of the three to make. I usually make this when I am asked to bring a salad somewhere and I don't want to spend too much time on one. It is yummy and I always get asked for the recipe.

1 bunch spinach, washed and torn (I usually get the baby spinach)
4 slices bacon, cooked crisped and broken into small pieces (I usually double this amount. Who doesn't like lots of bacon?)
1/2 red onion, sliced into fine rings
1-2 eggs boiled and chopped

Dressing
1/2 c. mayo
2 T. red wine vinegar
1/4 c. sugar

I take my sugar and blend it in the blender for about a minute so it becomes closer to the texture of powdered sugar, but not quite. If you don't the dressing can be kind of grainy. Why don't you just use powdered sugar you ask? Don't know, never tried it. I like to mess around with recipes, but not that much. That is just crazy talk.

And another thing about cooking bacon. I don't know if I am just slow or what, but several years I was complaining to my friend that I hate cooking bacon because it is a greasy mess to clean up and stinks up your house for days. She told me to microwave it instead. I'm telling you I will never cook bacon on the stove again. It comes out crisp, it is easy to clean up and is much less stinky. Just put it between several layers of paper towels and microwave on high until done. Watch it closely at the end because it can go from almost done to burnt very quickly!

Add the rest of the ingredients and blend very well for 2-3 minutes.

Add the dressing right before serving.

??? Salsa

This recipe is one of my absolute favorites. It is fantastic. If it wasn't I wouldn't be posting it. I got it from my brother-in-law several years ago and every time I make it, it disappears in seconds. Now I won't tell you the real name of this salsa because then you won't make it. I will let you come up with your own more descriptive name after you see what it looks like.

1/2 c. Italian dressing (the best way is to make your own dressing from a packet. It tastes better than the bottled kind.)
2 T. cilantro, chopped
2 t. cumin
Juice of 1 lime (sometimes I will put in 2 limes for more zing)
1 garlic clove, minced
3 avacados, chopped
4 tomatoes, chopped
1 can black beans drained and rinsed well
1 medium red onion, chopped
1/2 c. feta cheese, crumbled

When you make this salsa stir it only until the ingredients are combined. If you stir it too much it starts to look like well.. I won't say because that would give away the salsa's real name!

Make sure you have a big bag of tortilla chips on hand and enjoy!