Whole Wheat Chololate Chip Cookies

Cream Together:

1/2 C. Butter

1/2 C. Crisco
1 C. White Sugar
1 C. Brown Sugar
Add 2 eggs 

1 1/2 tsp. vanilla

Mix into above:

2 C. Whole Wheat Flour
1 1/2-2 C. Oatmeal, pulverized in blender
1 tsp. Salt
1 tsp. Soda

1 tsp. Baking Powder
24 oz. Chocolate Chips

Bake at 375 degrees for 10-12 minutes. (Make sure you take them out of the oven before they look done or they will be too crispy.)

Creamy Chicken and Biscuits

Another winner in the Cotton home!

Ingredients:

1/2 Med. Onion (dehydrated Onion)

1 1/2 tsp. Butter

4 C Chopped cooked chicken (can chicken)

1 (10 3/4 oz) can cream chicken soup (or make your own)here

1 C sour Cream (just omit if using for straight food storage recipe)

1/2 C Milk

1/2 C chopped pimiento (optional) I substituted this with peas

1 C Shredded cheese

6 frozen biscuits, thawed

Directions:

Preheat oven to 350

Grease bottom and sides of 11x7 baking dish

Chop the onion. Heat butter in small nonstick skillet over medium heat. Stir in Onion, saute until tender.

Combine onion, chicken, soup, sour cream, milk and pimiento in med bowl. Mix well then pour into prepared baking dish. Bake 15 min. Remove form oven. Sprinkle baked layer with 3/4 cup of the cheese. Arrange biscuits in single layer over top. Sprinkle with remaining cheese. Bake until biscuits are golden brown and he sauce is bubbly, about 20 min. Serve immediately.

Teriyaki Chicken

This is from the Book Dinners Ready. It is quick and easy and a great freezer meal. It is delicious!

4 boneless skinless Chicken Breasts
3/4 Cup Soy Sauce
1 Cup sugar
3T. red wine vinegar
2 tsp oil
2 cloves garlic, minced
1 1/2 tsp ground ginger
4 TBS cornstarch

Cut chicken into bite size peices. Combine remaining ing in a saucepan. Bring to boil. Cook and stir until thick and glossy. Pour over chicken in baking dish. bak uncovered for 1 hour at 350. Remove from oven and serve over rice with steamed vegetables, or allow to cool and freeze for a meal later.
(To serve: thaw and heat until hot a bubbly)

Cafe Rio! Yummy!

Delicious! This recipe makes so much, I freeze the chicken after shredding and cooling, then use it for burritos, salads, quesadilla's, or soups the rest of the week!
Food Storage Ideas: If you are stocking up on meet in your freezer, this recipe will work. You might now be able to get all the ingredients for the dressing but thats ok- still works well enough

Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Cafe Rio Pork Barbacoa-Amie's Fav

6lb Pork Loin
21oz Dr Pepper- can use coke but I think the DR Pep works best in this recipe- do NOT use diet

1 C Brown Sugar

2 Cloves of Garlic

7oz can chipotle sauce- remove chilies unless you want to burn the house down with your tounge!

6oz red taco sauce

1t. Dry mustard

1t. Cumin

1/2 t. Salt & Pepper

START THIS IN THE MORNING (or night before)

Cook the pork for about 8 hours then Place ingredients in the blender and then pour over pork loin in crock pot. Cook low additional 3 hours hours and then shred- cook another hour.

Café Rio Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.

Café Rio Rice
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Now Put it together

• 
  
  Tortilla – you can make your own, mine came from a package.
• 
  
  Cheese -it is a good idea to warm these two up so the cheese is a little melty.
• 
  
  Beans – black or pinto (mine came straight out of the can, warmed in the microwave with a little garlic powder and green Tabasco sauce).
• 
  
  Rice – don’t be stingy now!
• 
  
  Pork - I am actually salivating while writing this post…
• 
  
  Lettuce – Shredded Romaine, you want small enough pieces to get a little of everything on your fork
• 
  
  Pico de Gallo – I like extra pico, so I give myself an extra scoop.
• 
  
  Tortilla Strips – slice a corn tortilla into strips, brush with olive oil and salt and pepper and bake on a foil-covered sheet for 15-20 minutes at 350-ish.
• 
  
  Creamy Tomatillo Dressing – I like to keep mine on the side so my lettuce doesn’t get too slobbery.
• 
  
  This is really best served with a cold Dr. Pepper with a few slices of lime squeezed into it, but if that seems like Dr. Pepper overload, your beverage of choice will probably be fine.

Chocolate Peanut Butter Cookies

These are quick and easy to get done in a hurry before kids come home from school.

I will say however that they are best right out of the oven, since made with a cake mix these tend to get, well good just not as grest as the day of baking. But oh so good when warm :)

Ingredients:

1 PKG Devils Food Mix

½ C. Butter or Margarine, Softened

1 tsp. Vanilla
2 Eggs (2 T. dehydrated eggs + 1/4 C. Water)
1 C. Peanut Butter Chips (or chip of your choice)

Directions:

Pre-heat oven to 350 degrees. Beat half of the dry mix, the butter, vanilla and eggs in large bowl on medium speed until smooth. Stir in remaining cake mix, the nuts and chocolate chips. Drop dough by rounded teaspoonfuls (about 2 inches apart) onto cookie sheet. Bake 8 minutes.

Chocolate Layer Cake

This cake is so light in taste. Which only means it's not hard to eat 3 pieces. Yes, I did, quiet. 

Thanks Teri Huckvale!!!

Ingredients:

1 pkg. of Devils Food Cake Mix

make 3 cake rounds(if you have a scale weigh 12 oz of batter for each pan to get even cakes)

Frosting:

1 8oz pkg Cream Cheese

2/3 C. Brown Sugar

1t. Vanilla

1t. Salt

Mix this together, set aside

16oz Heavy Whipping Cream- beat to medium peak

Fold in Whipping Cream to above mixture

This will give plenty of frosting so don't skimp in between layers! 

Drizzle Hershey Chocolate Syrup over each slice of cake!

Whole-Wheat Quick Bread

Whole-Wheat Quick Bread
(mormon essentials cookbook)


When I saw this recipe I wasnt quite sure what it would be like, allthough I loved that it takes no yeast, and from start to finish it takes 1 hour. It has the consistancy of a zuccini or banana bread.
It was delicious! With butter and honey, it almost felt like we were eating cake. My 2 year old ate 3 slices and kept saying "more" So, I love this recipe and because all the ing. are in my food storage, I can make it anytime!

Ingredients:
1 egg, beaten (1 T. dry egg powder + 2 T. water)
2 c. buttermilk (1/3 c. dry milk powder + 2 c. water + 2 T. vinegar or lemon juice, let sit for 5 minutes)
3 T. molasses or honey
2 T. butter, melted
2 c. whole wheat flour
1 t. baking soda
1 t. salt
1 t. baking powder

In a bowl, combine egg, buttermilk, molasses or honey, and butter. In a separate bowl, combine flour, baking soda, slat and baking powder. Stir well; add to first mixture and mix well. Pour into a greased loaf pan. bake at 400 degrees for about 45-40 minutes, until lightly brown. Cool slightly then turn out of the pan onto a wire rack. Slice while warm. Makes 1 loaf.

Black Bean Burgers

Black Bean Burgers
adapted from Epicurious.com

3 cups black beans, prepared
1/2 cup dry bread crumbs
2 Tbsp plus 1/2 cup chunky salsa for topping
1 tsp cumin
1 tsp onion powder
1 tsp chili powder
1/2 tsp Tabasco sauce


Prepare the beans, if using dry. Drain liquid from cans or prepared beans. Mash beans, add ingredients mixing well together. Form into patties and cook on a skillet over the stove in a little oil, or on the grill. Be careful when flipping so they won't fall apart. Cook on a grill over low heat for 3 minutes on each side or until they develop the crust you want. Top with salsa,cheese, or other toppings. Enjoy!

Thai Chicken and Noodles

Love This! Quick, Easy, and Full of Food Storage!

4 ounces vermicelli or angel hair pasta
1/2 cup chicken broth- use broth from the canned chicken
1/4 cup chunky peanut butter
1-1/2 teaspoons soy sauce
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1 can (5 ounces) chunk chicken, drained and shredded
*1/4 cup diced roasted red pepper
*Frozen/canned peas
Dried chives



Cook pasta. Drain and keep warm. In a small saucepan, heat and stir together broth, peanut butter, soy sauce, garlic powder and ginger until smooth. Add chicken and red pepper. Heat through but do not boil. Toss hot cooked pasta with peanut sauce in a serving bowl. Garnish with chives. Serves 2.

Beef Stroganoff

Ingredients:
1 lb. stew meat, cubed

½ C. dried minced onion

1 can cream of mushroom soup

1 can mushrooms, drained

¼ tsp. garlic salt

1 C. sour cream (for richer taste, substitute
1 pkg cream cheese)




Combine all ingredients except sour cream in greased slow cooker. Cover and cook on low heat 6-8 hours. Add sour cream the last hour of cooking. Makes 4-6 servings
Spoon over noodles

Classic Roast

Cross Rib or pot roast
1 can cream of mushroom soup
1 sliced onion, into rings
1 pkt lipton onion soup mix
*optional- potatoes, carrots

Place carrots and potatoes in crockpot. Place roast on top. Mix cream of mushroom soup with lipton soup mix. Pour over roast. Scatter sliced onions all over top and botton. Cook on low 6-8 hours! Delicious and perfect everytime!!

Baked Mac and Cheese

Ingredients:

½ Pound elbow Macaroni
3 T Butter
3 T Flour
1 T Powdered Mustard
3 C milk –powdered milk for food storage
½ C onion, finely diced
1 Bay Leaf
½ t. Paprika
1 Large Egg
12 ounces sharp cheddar cheese, shredded
1 t salt and fresh ground pepper

Topping:
3 T Butter
1 C *Panko bread crumbs

Directions:
Cook pasta. While that’s cooking, in separate pot melt butter and add flour and mustard and keep it moving so it doesn’t get lumps. Stir in milk, onion, bay, and paprika. Simmer for ten min and remove the bay leaf.
Temper in the egg. Stir in ¾ of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-qt casserole dish. Top with remaining cheese.
Topping:
Melt butter in saucepan and toss in breadcrumbs to coat. Top macaroni with bread crumbs. Bake 30 min. Let sit for 5 min. before serving.


*Panko Bread Crumbs

Ingredients


* 1 loaf white bread, or
* If you don't have white bread, use soda crackers, like Saltines and oyster crackers or melba toast, instead. Approx. 23 saltine crackers per cup

Directions
1
Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs.
2
Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes. Shake the sheet twice during baking. Be careful not to let the crumbs brown!
3
Immediately remove breadcrumbs from oven and allow them to cool.
4
Once cooled, crumbs may be stored in the freezer, in a resalable plastic bag for as long as several months.

Snickerdoodles

Ingredients: 

1 C. Shortening

1 ½ C. Sugar

2 Eggs (2T. powdered eggs + 1/4 C. water)

2 ¾ C. Flour
2 tsp. Cream of Tartar

1 tsp. Soda

¼ tsp. Salt

2 T. Sugar

2 tsp. Cinnamon



Directions:

Heat oven to 400 degrees.
Mix shortening, Sugar and eggs thoroughly.
Measure flour by dipping method or sifting.
Blend flour, cream of tartar, soda and salt; stir in.
Shape dough in 1 inch balls.
Roll in mixture of 2 T. Sugar and cinnamon.
Place 2 inches apart on ungreased baking sheet.

Bake 8-10 minutes.
These cookies puff up at first, then flatten out.


Great Summer Meals

Grilled Brochette Chicken


¼ C Sun Dried Tomato vinaigrette dressing-divided
4 small boneless skinless chicken
1 Tomato, finely chopped
½ C shredded mozzarella cheese
¼ C chopped fresh basil

Place large sheet of heavy foil over half the grill; preheat grill to med.
Pour 2T of the dressing over the chicken in a re-sealable bag, toss and refrigerate 10-20 min.
Remove chicken from fridge and grill chicken on uncovered side of grill 6 min.
Meanwhile combine tomatoes, cheese, basil and remaining dressing
Turn chicken over, place cooked side up, on foil on the grill. Top with tomato mixture
Close lid for 8 min
Serve with steamed veggies or over cooked pasta





Thai BBQ Chicken

½ C Brown Sugar
½ C Soy Sauce
2 T Lime Juice
6 Cloves garlic, minced
1 tsp Crushed red pepper flakes
¾ tsp Curry powder
4 Chicken Breasts

Mix first 6 ingredients in zip lock bag- mix
Add chicken-mix
Marinate over night-can freeze this until ready to grill

Serve over a salad!

Chicken Enchiladas

This is a recipe that Aarons mom has used for years. It's a good one

Ingredients:

Cut cooked chicken into pieces
Cheddar Cheese

Sauce:
1 C Chicken Broth
1 C Sour Cream
1 Can Cream Chicken Soup
1 pkg Enchilada Mix

Directions:

Cook all but chicken in saucepan until bubbly. Add shredded chicken into ½ of the sauce. Spoon into flour tortillas, roll up, and place in baking dish with a small layer of sauce on the bottom. Top with rest of sauce and cheese.
Bake 350 20 min.

Crock-Pot Southwestern Chicken

Ingredients:

1 sml. Bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts
1-16 oz jar salsa
Shredded cheddar cheese
Tortillas
Chips
Sour Cream
Cilantro
Avocado

Directions:

Pour bag of frozen corn in bottom of crock-pot. Place frozen chicken breasts on top pf corn and cover with rinsed and drained black beans, cilantro and jar of med. salsa. Cook on high for 1 hour, then on low for 4 hours.
Shred chicken with forks, serve mixture over tortilla chips and add toppings to individual servings. Or serve in tortillas

For Freezer bag method:
Add salsa to ziploc bag with chicken. On day of cooking add corn, cilantro and black beans. Cook on low for 4 hours