Eryn's Crockpot Chicken Soup

This is nothing fancy, but turned out pretty good!

Ingredients:
8 cups chicken broth (I just used 8 cups of water and some bouillon cubes)
2 cups diced celery
1 medium onion
2 cups diced carrots
1-2 lbs chicken, diced (can throw it in raw or throw it in a pan for a couple minutes with the onion to seal in juices)
Bag of frozen mixed vegetables
2 cups rice (I used brown)
3 cloves garlic
Some lemon pepper
Some thyme
Some basil

Preparation

Throw (or place) everything in the crockpot except for the rice and leave on high for 2-3 hours. Throw the rice into the pot for another hour and you should be good to go!

I will post a picture later - I took one using my phone.

Mackay Family Chocolate Chip Cookies

This recipe is top-secret and only kept in the domains of the Mackay family. But I guess since you're family too, I might as well post it here rather than taking it to the grave with me. The recipe has five secrets to making excellent looking and tasting cookies. Follow them and you shall be well-rewarded.

1 cup white sugar
1 cup brown sugar (packed well)
1/2 cup melted margarine (secret #1)
1/2 cup butter shortening (secret #2 in combination with #1)
2 eggs
2 tsp. vanilla

3 to 2 & 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 TBSP baking powder
1 pkg. chocolate chips

Cream together sugars, margarine, shortening, eggs, and vanilla. Sprinkle in baking soda, salt, and baking powder. Mix in flour, adding more to account for a humid day and if batter is too sticky and wet (a fine balance is secret #3). When well mixed, add in chocolate chips. Chill in refrigerator for at least a couple of hours or even overnight (patience is the key to secret #4). Spoon out onto cookie sheet and bake in preheated oven at 375 degrees for 9-10 minutes (turning pan around for even baking after five minutes for secret #5).

Bonus secret: dough may be frozen in individual balls and baked at a later date to satiate those late-night cookie cravings.

Heavenly Angel Food Cake

I must admit that I've never really liked Angel Food cake. Why? I think the store-bought version(s) taste and feel like stale Styrofoam. I've now changed my mind. I DO like Angel Food cake! BUT only if it's homemade. Yeah, call me stuck-up and picky. Then, try this recipe and you'll side with me. (Recipe carefully selected from allrecipes.com and personally tested in my own kitchen.) And it really isn't that hard if you follow the recipe directions closely. 10-12 egg whites (1 & 1/2 c. egg whites) 1 & 1/4 c. confectioner's sugar 1 c. all-purpose flour 1 & 1/2 tsp. cream of tartar 2 tsp. vanilla extract 1/4 tsp. salt 1 c. sugar Put mixing bowl and flat beater in fridge. Meanwhile, sift confectioner's sugar and flour together three times with a sifter (give those hands a nice workout). Set aside. Separate eggs until you have 1 & 1/2 cups (this is where the amount of eggs varies and a clear glass measuring cup works best). Save yolks for scrambled eggs or custard. Throwing such delicacies away would be such a waste! Pull out chilled mixing bowl and beater and add egg whites into the bowl. Add cream of tartar, vanila extract, and salt. Beat on high speed (8-10 works best on a Kitchenaid stand mixer) while gradually adding 1 cup regular sugar. Continue mixing on high until stiff peaks form and the batter doesn't fall off the beater when it is lifted up. You want it stiff but DON'T OVERDO IT or else the cake will turn out tough. This step takes about 7-9 minutes. Next, GENTLY fold sifted flour and sugar mixture, 1/4 cup at a time, into the stiff egg white mixture. DO NOT OVER-MIX! GENTLY spoon into UN-GREASED angel food cake pan. Cut through batter with a knife to remove any air pockets. Bake at 350 degrees for 35-45 minutes or until cake springs back when lightly touched. Immediately invert pan onto a cooling rack and cool completely before attempting to remove the cake from the pan. Serve with a lovely dollop of whipped topping and fresh strawberries. And even Lizzy Ellen can have it because she's over her egg allergy! YAY!

Sweet BBQ Meatballs

Always a hit, this recipe started out from my Mom's kitchen. Mary has tweaked the recipe some, and has cooked them up many dozens of times. Our children love them, Mary and I love them, and the requests for making them are received throughout the year. Mary has made them for many dinners, ward and neighborhood functions, and family gatherings. If you want something tangy and beefy that will satisfy the most voracious of appetites, look no further then this recipe! Serve them over potatoes or rice, add a salad and drink, and your family will request it again. They also work great for finger foods, shish-kabobs, and remind me of bite-sized meatloaf! Homemade Meatballs: * Combine 3 lbs of Ground Beef with: * 12 oz. can Evaporated Milk * 1 cup raw Oatmeal * 1 cup Cracker Crumbs * 2 large Eggs * ½ cup chopped Onion * ½ tsp. Garlic Powder * 2 tsp. Salt * ½ tsp. Pepper * 2 tsp. Chili Powder Meatball Sauce: * 2 cups Ketchup * 1 cup Brown Sugar * ¼ cup Onion * ½ tsp. Garlic Powder * ½ tsp. Tabasco Sauce (optional) Directions: * Shape meat mixture into walnut sized balls. * Make in advance and freeze on Cookie Sheet w/ wax paper for 30 min. * Meatballs are now ready to use, or transfer to freezer bags and use later. (Freeze up to a year) * Arrange Meatballs evenly in a 8" x 8" pan and cover with sauce. * Bake uncovered at 350 degrees for 1 hour (with sauce). NOTES: If you wish to save time, you can purchase meatballs pre-made in the frozen section of your grocery store. Mary used to make them by hand, but discovered it to be a very time-consuming part of the meal. Buying them frozen not only saves time... they are actually less expensive to buy! The taste is comparable to homemade meatballs, assuming you purchase the correct brand. I'll update this recipe with the type Mary prefers. WARNING: Once you prepare, cook, and introduce this tasty dish to your family, a craving is born that never really goes away. You and your family will be forever haunted by the insatiable taste that this recipe creates. You have been warned...

Mary's Honey-Lemon-Mustard Chicken

Mary picked up this recipe from one of the sisters in our BYU young married student wards. It's a quick, easy recipe that has a great sweet & sour tang to it! It's perfect for serving over potatoes or rice, and we all enjoy it. Boil up some frozen or canned vegetables for a side, open a can of pears or peaches for your fruit, and voila! Instant dinner when you have less than an hour to prepare it!

Here is the recipe, if you choose to accept it! Enjoy.


Main Ingredients:

• 4-5 Boneless Skinless Chicken Breasts or Thigh's
• Paprika
• Sprinkle of Lemon Juice
  

Sauce Ingredients:

• 1 tsp. Curry
• 1 cap Lemon Juice (1½ tsp.)
• 3/4 cup Honey
• 1/3 - 1/2 cup Mustard
  

Directions:

• Line a small or medium sized pan with tin foil. Apply light cooking spray
• Place Chicken in the pan and sprinkle with lemon juice and paprika.
• Pre-heat oven to 350 degrees and cook for 20 - 25 minutes, until lightly cooked.
• Remove pan and drain most of the juices.
• Pour sauce over the top of the chicken and cook another 10 - 15 minutes, or until tender
  

NOTE: We like to spoon the excess sauce over mashed potatoes as a fun alternative to gravy!

Shepherd's Pie

I'll post this since we made it for dinner a few weeks ago at Mom & Dad's. Such a good comfort food!

Pre-heat: 350º

Ingredients:

1 medium onion, chopped
1 lb ground beef
2 packets brown gravy
12 oz. mixed vegetables (corn, peas and green beans are good)
2 lbs potatoes

Half fill a large pot with water and set to boil.

On a low to medium heat setting, cook the onions until the onion pieces are soft and translucent. Then brown the ground beef in the same pan at the same heat setting.

While the onions &/or meat are cooking, cut the potatoes into smaller pieces (small enough that they will cook quickly but shouldn't spend a lot of time on this) and dump them in the water.

Make the brown gravy - boil a cup of water and stir in the gravy until it thickens. The ground beef should be done. Pour in the gravy, and add the vegetables. Stir until it's all mixed and the veggies are warm.

Distribute the mixture evenly at the bottom of a casserole dish. Make the mashed potatoes -- drain the potatoes, and mash (with butter and milk, as desired). Layer the potatoes on top of the meat mixture.

Pop uncovered in the oven for about half an hour.

Alison's Chicken Chalupas

This is a casserole my mother made often for my family and also happens to be one of Thayne's favorites.

1-2 chicken breast, cubed and cooked
1 chopped onion, sauteed
2 cans Cream of Chicken soup
1/2 to 1 pint sour cream
2 cups cheese
1 can olives
1 can green chiles (optional)
Seasonings - Curry powder, Mrs. Dash, Lemon Pepper, Chile Powder
6-7 flour tortilla shells

Saute onions. Cook chicken cubes. Combine all ingredients in a bowl to make a lovely mix of flavors. Spread a dollop or two of the mixture onto the bottom of your 9x13 pan so the tortillas don't stick (or you can use Pam, w/e you prefer). Spread two spoonfuls into each tortilla shell, roll up, and place into the prepared pan. Be sure to save enough of the mixture to spread on top to keep shells from drying out and burning. Sprinkle some extra cheese on top, too. Mmmm, cheesey goodness! Bake at 350 degrees for 45 minutes to one hour until nice and bubbly. Devour! You can add some salsa, guacamole, and/or more sour cream on top/side if you'd like.

Chicken Divine Alternative Rock #1

For a little while, we had to avoid feeding eggs to Lizzy due to a luckily short-lived allergy. That meant avoiding some salad dressings like Mayonnaise. Oh dear, mayonnaise is in daddy's Chicken Divine! Well, have no fear, we'll just oust from the recipe! I also experimented with a few other changes. We were out of broccoli, the main and really only veggie in the dish. Well have no fear, we'll just use some other veggies like oh, a can of corn and a can of green beans!

2 cups cooked rice
1-2 chicken boobies, cut up and cooked (sorry, old habit from my Aunt Jane)
2 cans cream of chicken soup
2 large dollops of sour cream (hehe, I love the word 'dollop'!)
A splash or two of milk
Handful or two of cheese
1 can corn
1 can green beans
Curry powder (daddy would be heartbroken if forgotten)
Mrs. dash (addicting stuff)
Lemon pepper (also addictive)
Any other seasonings you see fit to use
More cheese

Layer the cooked rice into a 9x13 pan. Mix together soup, sour cream, milk, cheese, veggies, seasonings, and chicken in a bowl and spread over rice. Sprinkle a little more cheese on top (mustn't forget or else I'll be heartbroken). Warm in oven at 350 degrees until bubbly and cheese is gooey. Now devour the divine stuff!

Chicken Enchiladas (Mary)

With Mary's dictation and permission, I'll post her famous recipe...Mom mentions that Mary often makes these for our Park City condo vacation in the summer and we all love it!

Start by cooking 2 cups of diced chicken. To keep it extra moist, Mary suggests steaming it a bit by throwing a bit of water on and the pan with a lid.

Mix 1 cup sour cream and 1 can cream of chicken soup.

While the chicken is cooking, melt 1 T butter in a large pan. Add 1 c. fresh chopped onions and 1 t. chili powder. (You can optionally add a 4 oz. can of green chiles. Mary says she will if she doubles the recipe, but otherwise it's over-powering.) Caramelize the onions in the butter and chili powder mix.

Add the cooked chicken to the onions and throw in about 1/3 to 1/2 of the sour cream/soup mixture. Turn the heat to Low and stir all together until it begins to bubble. Now trace lines on the mixture to divide it into 8ths. (Each eighth will be about 3 spoonfuls)

Spray a casserole dish and spoon a very thin layer of soup/sour cream mixture on the bottom. (This keeps the enchiladas from being hard on the bottom.) Spoon 1/8 of the mixture onto each of 8 flour tortilla shells. Roll up without folding in the ends. Cover all 8 with the remainder of the soup/sour cream mix.

Cover with foil and bake at 375º for 15 minutes.

(Optionally, you can also spread mild red enchilada sauce before the cheese.) Sprinkle 1 c. of grated Monterey Jack or Cheddar cheese on top.

Bake uncovered for 5 more minutes.

Enjoy!

Cherry cherry Yum Yum

This is another recipe from Mom's stuff. I used a pie tin and it fit well.

Crumb Mixture

Mix 3 c graham cracker crumbs (this is about 8 or 9 oz of crumbs) with 1 1/2 sticks of melted butter.

Cheese MixtureCombine an 8-oz package of cream cheese (soften the cream cheese before this or it will be too stiff to spread -- I ended up using a mixer so there wouldn't be any lumps) with an 8-oz tub of Cool Whip.

Layer 1: Spread half the crumb mixture on the bottom of a pan.
Layer 2: Spread half the cheese mixture on Layer 1.
Layer 3: Spread 1 can cherry pie filling on top of Layer 2.
Layer 4: Spread the second half of the cheese mixture on Layer 3.
Layer 5: Spread the second half of the crumb mixture on Layer 4.

Alison's Sunday Crock Pot Pork Roast

Ingredients:
Onion
Potatoes
Carrots
Celery
2 Garlic Cloves
Pork Loin
Seasonings (Mrs. Dash, Lemon Pepper, Garlic Salt, S&P)
1/2 to 1 cup Water

I didn't list how much of each ingredient to use because it really depends on the size of crowd/family you'll be feeding. Since it generally is just me, hunnybun, and the goobs, I chose a small pork loin out of the freezer, 5 potatoes, and a handful of leftover carrots and celery from the relish container that needed using up. It also depends on the size of your crock pot.

Defrost the pork loin in the microwave, if needed, while you prep/cut up the vegetables. Layer about half of the potatoes, carrots, celery, and onion on the bottom of the pot. Add a little seasoning. Place the pork loin on top and surround it with the rest of the vegetables. Add the water. Season with your choice of seasons. Put the lid on and turn the crock pot on to high for four hours or low for eight hours. (I generally choose high depending on the time of day.)

Cut into the middle to check for doneness (is that even a word?). If you like gravy, take some (or all) of the drippings left in the pot and mix with a packet of gravy (yup, I cheat sometimes, but that's okay).

Momma Mackay's Cheesy Potatoes

1 can cream of chicken soup
1 pint sour cream (use less if trying to be healthy)
2-3 cups shredded cheese
green onions, sliced finely (optional, for color)
1 bag frozen hashbrowns (shredded or cubed)
Leftover ham, cubed (optional)

Mix it all together in a large bowl and spread into a 9x13 pan. Bake at 350 degrees for 45 minutes to an hour until it's all bubbly and you can't control your drooling any longer.

Suzie's Candy Bar Pie

Crust

2 c. chocolate cookie wafer crumbs (or use Oreo cookie crust)
1/4 c. sugar
1/2 c. butter, melted
Combine. Press into 13" x 9" pan. Refrigerate 10 minutes.


Filling


Beat:
8 oz. softened cream cheese
2 2/3 c. Cool Whip
Spread over crust. Cover with 1/2 c. chopped candy bar pieces.


Mix:
3 c. cold milk
2 4-oz. instant chocolate pudding
1 t. vanilla
Pour over candy bar layer. Stand 5 minutes. Add 2 2/3 c. Cool Whip and candy bars overall.


Refrigerate 2 hrs until set. Can use 2 ready-made (chocolate) pie crusts instead.

Paper Bag Apple Pie

Preheat oven to 400º F

Toss together: 

• 6 sliced apples 
• 1/2 c. sugar 
• 2 T flour 
• 1-2 T cinnamon (or according to taste - 2 tablespoons was a little strong; 2 teaspoons was too weak)

Topping: 

• 1/2 c. sugar 
• 1/2 c. flour 
• 1/2 c. margarine 

Cut with a pastry blender (or just a fork!). Add all to a pie tin. This works with or without a lower pie shell. 

  

Lay a large brown paper bag (like for groceries) and lay it on one side. Slide the pie inside. Fold it closed. I stapled the folded edge to keep it closed. I also stapled the side folds near the base to keep it from touching the top of the oven. The bag should loosely enclose the pie without touching the sides or compressing the top.

Bake at 400º for 1 hour in large paper bag. 

"OK, let’s talk science. What does baking a pie in a paper bag even do? The paper bag functions as both a steamer and a shield for the pie. It locks in moisture, which helps to make the apples tender but not mushy. At the same time, the bag provides a protective barrier from the oven’s direct heat, ensuring the pie crust bakes evenly without over-browning." https://www.tasteofhome.com/article/how-to-make-paper-bag-apple-pie/

German Fruit Salad

1 small can pineapple chunks 

2 sliced bananas 

2 oranges 

1 c. raisins 

1/4 c. oatmeal (dry) 

1 pt. plain yogurt 

1/2 c. sugar 

2 diced apples 

strawberries (opt) 

1 c. walnut halves 

  Combine all ingredients.

Waldorf Salad

2 c. diced unpared apples
1 c. diced celery
1/3 c. coarsely chopped nuts
1 c. raisins
1/2 c. mayonnaise


Combine and toss. Serves 4-6.

Banana Bread

1 c. sugar 

2 eggs 

3 mashed bananas

3 T. sour milk 

1/2 T. salt 

1 T. soda 

2 1/2 c. flour 

1/2 c. melted shortening 

1 c. broken nuts 

Mix contents in order. Let stand in greased loaf pan for 20 minutes. Bake 40 minutes at 350º.

Granola -- Annette Pierce

Annette says: Kids like it better before it's baked, but it's better cereal and stores better after baking.

Melt together in a large pan:
1 c. honey
1 c. oil or shortening

Remove from heat. Add and mix in:
1 t. salt

Then add:
1 c. powdered milk
1 c. whole wheat flour
1 c. wheat germ
5-6 c. oatmeal

Oatmeal should be fairly well coated, but it will be lumpy. Spread mixture 3/4 - 1 inch deep in shallow pan. Break up larger chunks.

Bake at 250º for half an hour. Don't overcook! If you want cereal, break up larger chunks again and store.

Optional ingredients:
1/2 c. brown sugar
1 c. coconut
1/2 c. raisins
1/2 c. nuts
1/2 c. sesame seeds
1/2 c. sunflower seeds
1/2 t. cinnamon -- add when salt is mixed in. This is the only optional Annette usually includes.

Chicken Corn Chowder

Saute in butter until tender:
3/4 c. chopped celery
3/4 c. chopped onion
1/2 c. butter

Add:
1 3/4 c. milk
2 cans cream of chicken soup
1 can corn
1/2 t. basil
1/2 t. salt

Heat until chowder is hot but not boiling.

Cottage Cheese Cookies

Makes 8-10 dozen.

Cream:
2 c. shortening
2 c. sugar
1 1/2 c. brown sugar

Blend:
4 t. vanilla
4 eggs

Add:
2 c. cottage cheese - small curd

Sift and Add:
5 1/2 c. flour
1 c. cocoa
2 t. baking powder
1 t. baking soda

Add:
1 c. chocolate chips

Mix well and chill until firm (2 hrs.) Place a tablespoon of dough in powdered sugar. Place in ungreased cookie sheet. Bake at 350º for 12-15 minutes.

Chicken Divine

Blend:
2 c. cooked chicken
1 c. mayonnaise
2 cans cream (of chicken, of mushroom or of celery) soup
1 t. curry
1 T. lemon juice

Rice:
Stir 2 c. raw rice into 5 c. cold water. Bring to boil. Turn heat to low. Cover. Cook 20 minutes.

Cook 1 bunch cut-up broccoli (or use 2-10 oz. packages of broccoli). Drain. Layer cooked rice, broccoli, chicken, sauce and top with grated cheese and/or toast crumbs.

Bake 30 minutes at 350º.

Chicken Pasta Salad

Credited to Alberta Hall, this is fabulous for gatherings and potlucks.

Cook and cube:
4 boneless chicken breasts

Cook and drain:
2 pkgs (12-oz each) multi color corkscrew pasta

Slice:
2 c. red and green grapes

Chop:
2 c. celery

Add:
1/2 - 1 c. slivered almonds
Season all (to taste)

Combine all with
1 16-oz. bottle of Hidden Valley coleslaw salad dressing

Chill.

Utah Mud

Best Fourth of July treat ever!

Soften
1/2 gal. vanilla frozen yogurt

Stir to blend
1 8-oz container low-fat Cool Whip
1 small package crushed grasshopper cookies (save some whole cookies!)

Top with whole cookies. Freeze in 9"x12" pan.

(Can vary yogurt flavors and cookies)

Red Velvet Cake

Of course we have all enjoyed Mom's oh-so-yummy red velvet cake on our birthdays, traditionally served on the pink depression plate. As an interesting aside, Elaine (our neighbor on the corner in Provo) was the daughter of Charlie and Priscilla Jenson who had lived there for some time. The plate was Priscilla's, and after she passed away, Elaine gave Mom the plate. Here is Mom's version of the recipe...

Cream:
1/2 c. butter
1 1/2 c. sugar
2 eggs

Mix the following into a paste, then beat into the creamed mixture:
1/4 c. cocoa
1/2 oz. red food coloring
2 T hot water

(In a glass measuring cup) mix together:
1 t. salt
1 t. vanilla
1 c. buttermilk (or buttermilk substitute - stir 1 T. vinegar into 1 c. regular milk)

Alternate adding the salt/vanilla/buttermilk mixture and 2 1/2 c. flour to the cocoa/cream mixture, beating together each time.

Mix together then fold into cake batter:
1 t. baking soda
2 T. vinegar
Prepare three 8" (or two 9" Note to Alison, 2020 edition: those crappy pans you have are 9" so use only two unless you buy new ones) round pans - spray with Pam and sprinkle with flour. Then pour cake mix evenly into the three pans. Bake at 350º for 30 minutes.

Red Velvet Frosting:
Cook the following on the stove on medium-low setting, whisking constantly until very thick:
5 T. flour
1 c. milk

Put in fridge or freezer until cold.

Cream:
1 c. sugar
1 c. butter
1 t. vanilla

Add to flour mixture and beat until it looks like whipped cream.

Let the cakes cool on racks, then ice and stack!

Thayne's Classic Tater Tot Casserole

Here's a classic and quick casserole that is a favorite of Thayne's:

Ingredients:
Tater tots
1/2 onion
Ground beef
2 cans Cream of Mushroom soup
1/2 can of milk
Spices
Cheese

Put 1 package of tater tots into a 9x13 dish to bake at 450 degrees for a bout 15 minutes or while you are sauteing onions and cooking some ground beef on the stove top.

Mix two cans of cream of mushroom soup in a large bowl with 1/2 a can of milk. Add cooked meat and onions and season with your favorite spices (I used some Mrs. Dash, chili powder, garlic salt, and curry powder).

The tater tots should be nice and crispy by now to add into the bowl and mix up. Put back into the 9x13 pan and top with cheese. Bake at 350 degrees until bubbly and cheese is melted.

Serve with a side of veggies and you have a complete dinner!

Baked Potato Soup

This is probably the first soup I ever made that didn't come from a can because I durned well felt like making soup from scratch one night. The recipe came from one of my favorite cooking blogs, Eat At Home, but I left out the bacon because I didn't feel like getting frostbitten fingers searching for it in the freezer. I also added broccoli because Thayne loves it on his baked potatoes. So my rule is - put whatever you usually like on baked potatoes!

4-6 baked potatoes
1 onion, chopped
2/3 cup butter
2/3 cup flour
6 cups milk
1-2 cups cheese
Steamed Broccoli (frozen California blend veggies work, too)
Seasonings of your choice

Bake the potatoes (microwave or oven is fine) and scoop out the pulp. I got tired halfway through and just ended up cutting the rest into chunks instead.
Melt butter and saute onion, add milk, WHISK in flour. DO NOT BOIL!
Add potatoes, cheese, broccoli.
Season to taste with what you generally like to put on baked potatoes. We like Mrs. Dash, garlic salt, and pepper.
Mmmmm, this soup is tasty! I don't know how healthy it may be but I don't always care about that. Bad me!

Alison's Late Night No-Bake Cookies

One of my favorite and fairly quick cookies to make late at night when the chocolate cravings hit hard and can't be easily satiated are No-Bake Cookies. They're a relatively healthy and filling cookie due to the quick oats and are easy to pack for a school day snack for dear hubby the next day. I won't tell you the nickname we've given them until after you've tried them for yourselves! (Thayne says if you can't seem to guess what it is, then you don't know me well enough.) This recipe comes from an old ward compassionate recipe book. 2 cups sugar 1/2 cup baking cocoa 1/2 cup milk 1 stick margarine 1/2 cup peanut butter (chunky or creamy is just fine) 3 cups quick oats Combine the sugar, cocoa, milk, and margarine into a saucepan. Put on medium heat, stir often and bring to a boil. Take off of heat and stir in peanut butter and then the oats. Drop by spoonfuls onto cookie sheets covered with wax paper. Cool in refrigerator. Eat up!

Chocolate Gut Busters

Kathryn Monson says: This is a recipe from my mom (Marilyn Leale). I think the first time I ever tasted it was when we went to Palmyra and she made it there. She did not like to say the name, but it sure was good.

Mix the following and spread in a 9"x12" pan. Bake at 350º for 15 minutes. Let cool.

1 c flour
1 package butterbuds (mixed - makes 1/2 c)
1/2 c chopped nuts

Beat the following. Fold in 1 1/2 c low-fat Cool Whip. Spread over crust.

1 c powdered sugar
8-oz package of cream cheese

Beat the following until thick. Spread on top.
1 small package of chocolate instant pudding
1 small package of vanilla instant pudding
3 c skim milk

Top with remaining Cool Whip. Sprinkle with nuts or chocolate curls or nothing at all. Refrigerate or freeze until pudding sets.

Halloween Pumpkin Dinner

This is such a good fall food! I made this for Alison's baby shower. The time before I made it for my roommates -- I had scooped all the dinner out of the pumpkin into a bowl and turned to place it on the table. I dropped it and it went everywhere -- floor, cupboards, fridge, and ceiling! Oops.

Mom used to make this when we were kids. Very yummy on a cold evening.

Clean and scrape out:

A mid-sized (baking) pumpkin -- carefully cut the top off so that it will easily fit back again but you can throw away all the guts unless you want to make the pumpkin seeds. I haven't done that before though. Alison?

Combine and fry:

2 lb ground beef
2 1/2 t salt
1 onion, diced
1 green pepper, diced
1 t black pepper
2 t oregano
1 t vinegar
2 garlic cloves, minced
1 8-oz can tomato sauce

Be creative - you can leave stuff out or add more. Yum yum.

Spray the outside of the pumpkin lightly with pan spray and replace the top. Bake at 375 -->⁰ for 1 hour.

Cherry Cherry Yum Yum

I loved this as a kid.. I still remember one day when we were going to a picnic in Canyon Glen with all sorts of good food -- and a freshly made Cherry Cherry Yum Yum. Well someone (probably me) was supposed to hold on tight, but there was a quick stop and the glass casserole dish went sliding away -- all over the van. Oops.

Mom has confirmed this -- the van and we kids were covered with hot dessert so we turned around and went home. That was that!

Here's the recipe:

Spread 2 cans cherry pie filling at the bottom of a 9" x 13" pan. Mix a box of yellow cake mix with a melted cube of butter.

Bake at 350º for 30 minutes. Serve with whipped cream or ice cream.

Crockpot Chili

Well the past few months I've been eating a lot of chili, so this is an approximation of what I make on the weekends & freeze it -- it seems the longer it's frozen, the spicier it gets. (Or maybe it just depends on the temperature outside...?) I should add - It makes about 12-14 1-cup servings.

The night before:
Soak 1/2 pound of kidney beans and 1/2 pound red beans overnight. (If you don't remember to do this the night before, there are instructions on the bag on how to do a quick soak -- boil them then let them sit for an hour, I believe. Or of course you can buy the cans.)

In a skillet, fry the following:
1 lb hamburger
2 medium onion, diced
2 cloves garlic, diced or smashed (to taste)

Throw the beans and hamburger mix into a crockpot with:

2 cans (6 oz each) tomato paste
2 cans (14.5 oz each) diced tomatoes (the kind with green chiles is good)
2 sweet peppers, diced (I like to get the yellow to add color, but green peppers are fine)
1 bunch celery, diced
1 t ground cumin
1 t thyme
1 t oregano
2 t black pepper
2 T chili powder (ok, I really don't know - I just dump it in, but this seems about right)
2 t red pepper

Now sit back and let it cook... I usually leave it in the crockpot on high for about 3 hours and then turn it to low another 2 hrs (at least until the veggies are cooked). This is excellent with fresh rolls.