GRANDMA'S EASY CHICKEN POT PIE

Ingredients:
1 2/3 C. frozen mixed vegetables
1 C. cut up chicken (or canned)
1 can cream of chicken soup
milk or broth
garlic powder, poultry seasoning, rosemary to taste

1 C. baking mix (like Bisquick)
1/2 C. milk
1 egg

Directions:
Heat oven to 400*. Mix veggies, chicken, soup and seasonings of choice in an ungreased pie pan or baking dish. Add a bit of milk or broth to thin it to the consistency of a thick chowder. Mix remaining ingredients in a bowl and pour over the top. Bake 30 minutes until golden brown. Serves 5-6.
This is a super easy dish and takes about 40 minutes to make and bake. You can substitue whatever veggies you might want to use from the fridge, but chop and saute' for 5-10 minutes. This is a good "whatever you have on hand" recipe.
Linda Hicks

Easy Fried Ice Cream

Ingredients

• Container Vanilla Ice cream (I am using 48 oz size)
• 3 Cups Honey bunches of Oats Cereal or a mix of this and corn flakes
• 3 Tablespoons butter
• 3 Tablespoons sugar
• 1 Tablespoons cinnamon

Instructions

1. Scoop frozen ice cream (abt tennis ball size) out onto waxed paper lined baking sheets and place in freezer for at least an hour, or until hardened.
2. During that time, place cereal in gallon zipper bag and crush. Melt butter in microwave and stir in sugar and cinnamon, pour into bag with cereal and seal. Knead with hands until well mixed. Pour out onto lined baking sheet and place in oven at 350 just until toasted, about five minutes. Keep close watch as cereal will burn easily.
3. Remove from oven and allow to cool. Roll hardened ice cream balls in mixture, pressing lightly as you do so. Place coated ice cream in 9x13 dish and return to freezer or serve immediately.
4. For serving, drizzle with chocolate syrup and caramel sauce and top with whipped cream and a cherry.
5. Yields about ten scoops of ice cream.

Hawaiian Haystacks

Sauce:

1 sml onion

4 cubes of butter

2 C flour

3 Quarts of 2% milk

1/4 C fresh lemon juice

1/3 C Yoshida Gourmet Sauce (found @ costco or sams club)

around 8 chicken breasts cooked (I usually boil them in water) and cut into cubes

Brown onion in a little bit of the butter, then add the rest and melt. Slowly add flour to make a RUE. Let RUE bubble for a minute then slowly add milk, lemon juice & Yoshida's sauce, constantly stirring. Stir for a while until it warms and thickens, then add chicken. Stir, salt to taste and add small amounts of more milk at a time, depending on how thick you want the sauce. This recipe makes a huge amount so I usually half the recipe. It's easier to control that way :)

Rice - I love sticky rice!

Toppings:

mandarin oranges

pineapple chunks

green peppers

chopped celery

shredded cheese

olives

Chinese noodles

shredded coconut (broiled for a min)

almond slivers (broiled for a min)

Swai Fillets with Strawberry salsa

Credit for this recipe goes to the cute Walmart sample lady. She sold me on these yummy frozen Swai fish fillets topped with this salsa (which I'm sure would be good with chips or other fish or even other meat). It was yummy and fresh and healthy!! Perfect for the up-coming swimsuit season (for me anyhow)!

Strawberry Salsa:

Dressing-
1/3 C zesty Italian dressing
1/4 C cilantro
2 1/2 T jalapeno
*blend well in a blender or food processor

Salsa-
2 lb. diced strawberries
1 med orange, diced
1/4 C chopped purple onion
1/4 C cilantro, chopped
*stir dressing in, let sit for 2-12 hrs. in fridge. This makes alot!

Swai fillets-
Thaw, pat dry, and pan sear with a little salt, pepper, & olive oil. Or you can coat with salt, pepper, egg wash and panko bread crumbs and pan sear in olive oil. Top with salsa.  I tested it w/o the bread crumbs but the sample lady says she does it w/ the crumbs at home, so that's how I will try it when I make it.

CHOCOLATE CHIP "SPECIALS" - COOKIES

These cookies are moist and chewy and can barely last fresh out of the oven! This recipe makes about 6 doz. 2-3" cookies.

Cream together:
1 C. sugar
1 C. brown sugar
2 eggs
1 C. (2 cubes) butter, room temp.
1 tsp. vanilla

Mix together and add in:
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 C. oatmeal
1 C. shredded coconut
2 C. flour
2 C. milk chocolate chips (or semi-sweet)
1 lg. Symphony bar with toffee bits (or 1 C. toffee bits)

Bake at 350* for 8-10 minutes until lightly brown around edges. Cool on the baking sheet for about 8 minutes, then cool completely on racks.

A little Hawaiian cake

I just had this yesterday and it is sooooooo dang good!  It is similar to BTS cake but a tropical version.

Cake:
6 egg whites
6 egg yokes
1 cup flour
1 tsp baking powder
1/4 tsp salt
3/4 cup sugar
With electric beaters, beat egg whites until fluffy, then while beating add one egg yoke in at a time. Mix flour, baking powder, salt, and sugar together in small bowl. slowly beat flour ingredients into egg mixture. Pour into buttered and floured 9x13 in pan. Bake 350 for 18-20 min.

Milk Mixture:
12 oz can evaporated milk
14 oz can sweetened condensed milk
fill  emptied sweetened cond. milk can 3/4 full with canned coconut milk (about 1/2 can of coconut milk)
1/4 tsp almond extract
3/4 tsp coconut extract
3/4 cup sugar
When cake comes out of oven let cool and start your milk mixture. With electric beaters mix milks together then add sugar and extracts. With a fork poke holes over entire cake then pour milk mixture over cake. Let the cake soak up milk, and transfer to fridge when cooled enough. It takes about 2 hours for the milk to soak in. It can be quite wet, which I liked, but you can cut back on the milks by 1/4 if you want. To me, the gooier the better.  Before serving add a small well drained can crushed pineapple on top of cake then add cool whip on top of that with shredded, sweetened coconut and chopped macadamia nuts on top of the cool whip. Best if served cold and on beach in Hawaii with someone special, or on a Tuesday night!  Mmmmmm! Sorry no pic.

Yummy Shepherds Pie!

Hi Ladies.  It's been a while.  Growing up I don't remember mom ever making this dish, but I know its a common one among the mormon community!  Josh suggested that I make it the other day, in celebration of Maddy finishing all her performances at the Dickens festival.  This dish originates from England (if you can follow the logic).  So I found this recipe and it was a HUGE hit with my family.  My kids wanted me to make this every night.  It is the new birthday dinner request.  Who would have thought.......  Here you go:

Ingredients

• 4 large potatoes, peeled and cubed
• 1 tablespoon butter
• 1 tablespoon finely chopped onion
• 1/4 cup shredded Cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 pound lean ground beef
• 2 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 3/4 cup beef broth
• 1 C. frozen peas, thawed
• 1/4 cup shredded Cheddar cheese

• Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
  2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
  3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
  4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Sprinkle peas. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
  5. Bake in the preheated oven for 20 minutes, or until golden brown.