Crazy Chocolate Caramel Cookies - Mindee

I made these the other day from the "Best of the Best from UTAH Cookbook" that my sisters gave to me as a B-Day gift. I thought they were delicious and will make them again!!!

1 (181/2 oz.) package chocolate cake mix ( I used German)
1/2 cup oil
2 eggs, slightly beaten
Rolo Candies

Heat oven to 350 degrees. In large bowl, combine cake mix, oil and eggs. Blend well. Place a Rolo candy in the center of a piece of dough. Roll the dough in a ball around the Rolo. Place on ungreased cookie sheet 2 inches apart. Bake 8-10 minutes. Cool 1 minute and remove from cookie sheet. Makes 4 dozen cookies.

I did add about a 1/2 cup chopped walnuts to this and loved it!

Chicken Marsala with Herb Rice Pilaf - Cindee Backus

I love to order this meal anytime we eat at the Gardens in Cedar City, however I can honestly say that after trying this recipe that I am just as satisfied with the home made version. Enjoy!

4 chicken breast boneless skinnless

1 large egg lightly beated

Regular flour

2 T butter

2 cups fresh portabella mushrooms chopped

1 Cup Holland House Marsala cooking wine (found at Wal-Mart)

1 Cup heavy cream

Italian cheese blend

1 T fresh parsley (optional)

1/2 t. salt

1/4 t. pepper

Dip chicken in egg, and dredge in flour. brown chicken in butter in a large skillet over med-high heat. Remove chicken and set aside (at this time you can finish baking in the oven or return to pan later and cook on med for 10-12min until juices run clear). Reserve drippings in skillet and add more butter if needed and mushrooms over med-high heat, stirring constantly until tender (I also add a little bit of the cooking wine during this process so the mushrooms can better absorb the flavor). Add chicken, Marsala and remaining ingrediants and top chicken with cheese and sprinkle cheese in sauce. I like to top rice with sauce so I double sauce recipe. I also take the mushrooms out and finish cooking chicken in sauce until sauce thickens slightly then I add in the mushrooms and serve. Yummy!

Herb Rice Pilaf

1/2 cube of butter

1-1/2 C. raw rice

3/4t. salt

1/8t. pepper

Fresh lemon tyme (or dried tyme) to taste 1/2-1 teaspoon

nutmeg to taste (1/8-1/4t.)

2 T minced onion

3 C. chicken broth

Melt butter in a skillet and brown the rice and onion, stirring until golden brown. Pour into a 2 qt. casserole dish. Add the broth and remaining ingrediants. Mix well. Cover and bake in a 400 degree oven for 30min. Stir well and then bake for 15min longer. Perfect!

Pumpkin Soup/Cheesy Onion French Bread - Linda

Pumpkin Soup:

1 onion, chopped
1/4 cup butter
2 T. flour3 cups water
1 16-oz can pumpkin or 2 cups fresh pumpkin
4 teas. chicken bouillon or four bouillon cubes
1 T. tomato paste
1 teas. sugar
1/8 teas. white pepper
2 cups half and half

In a 3-quart saucepan over medium heat, saute onion in butter for 5 minutes or until clear. Add flour. Cook and stir for 1 or 2 minutes. Add water, pumpkin, bouillon, tomato paste, sugar and pepper. Stirring, bring to a boil; reduce heat to low and simmer for 15 minutes or until onions are tender. Remove from heat: cool slightly. Place half of the mixture at a time in blender, cover. Blend at high speed for 30 seconds or until very smooth. Return mixture to saucepan. Stir in half and half. Thin with milk to desired consistency. Over low heat, bring to just under boiling. Serve in individual bowls with a garnish of nutmeg if desired. To use fresh pumpkin, simply cut it in half, scooping out all the seeds. Place in a shallow baking dish with about an inch of water. Covering with foil makes clean up a snap. Bake at 350 for about an hour or until pumpkin can be pierced easily with a fork. Cool, then scoop out the pulp with a spoon.

Cheesy Onion French Bread

2 cups shredded Italian cheese blend
2/3 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup green onions, diced
1 loaf unsliced French Bread, halved lengthwise.

In a bowl, combine everything. Spread over cut sides of bread. Place on a baking sheet. Bake @375 degrees for 12-15 minutes or until cheese melts.

Raspberry Dessert - Mindee W.

I first tried this at a Relief Society function. It is elegant, easy, and delicious. The crust was my favorite part. For my B-Day we ate this instead of cake!

Ingredients:
1/2 gallon vanilla ice cream

Crust:
1 cube butter
1 cup brown sugar
2 cups Rice Krispies
1 cup coconut
1 cup walnuts, chopped

Raspberry Danish Dessert
1 bag. frozen raspberries

Melt butter in a sauce pan. Stir in brown sugar until combined. Then add Rice Krispies, coconut and walnuts. Press down in a 9x13 cake or glass pan. Freeze for about 10 min. Meanwhile set out vanilla ice cream so it can soften. When crust is set scoop ice cream on top of crust and spread evenly. Cover and freeze for a few hours or overnight. Just before serving prepare danish dessert according to directions for the "fruit sauce" on the package. Add raspberries. Serve warm or cold over ice cream squares.

Best Of Both Worlds Breadsticks - Mindee W.

Along with our pizza today I decided to double the dough recipe and make bread sticks. I was in the mood for something sweet and savory and this is what we ended up with.

So see ... you can have it all!!!

Savory Half:

1 Tb. olive oil

garlic salt

oregano

Parmesan cheese

1/2 cup pizza sauce

Sweet Half:

1 Tb. melted butter

cinnamon sugar with a pinch of pumpkin pie spice mixed in.

Vanilla Icing:

I kind of eye balled it. It was about 1 cup powdered sugar, 1-1/2 Tb. softened butter, a splash of vanilla and milk to make an icing consistency. I just stirred vigorously with a spoon.

Place dough into pan. Spread one half with melted butter and the other half with olive oil (you could also just do the whole thing in butter). Score the dough, cutting in half and in strips. Let raise for about 30 min. For savory half sprinkle, garlic salt, oregano, and parm. cheese. For sweet half sprinkle on cinnamon sugar. Bake for about 12 min at 400 degrees. Remove to individual plates. In a plastic baggie spoon in vanilla icing. snip off tip. Drizzle on cinnamon sticks that have been cooled but still a little warm. I also reserved about 1/2 cup of pizza sauce to serve with the savory bread sticks. Enjoy!

Freezer Crescent Rolls- Lacee D.

Freezer Crescent Rolls
These are SO easy and amazingly delicious!

TIME: Prep: 30 min. + freezing Bake: 15 min.
Ingredients:
3 teaspoons active dry yeast
2 cups warm water (110° to 115°)
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup mashed potato flakes
2 eggs
1-1/2 teaspoons salt
6 to 6-1/2 cups all-purpose flour

Directions: In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a heavily floured surface; knead 8-10 times. Divide dough in half. Roll each portion into a 12-in. circle; cut each circle into 16 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on waxed paper-lined baking sheets. Curve ends to form crescents. Cover and freeze. When firm, transfer to a large resealable plastic freezer bag. Freeze for up to 4 weeks. To use frozen rolls: Arrange frozen rolls 2 in. apart on baking sheets coated with cooking spray. Cover and thaw in the refrigerator overnight. Let rise in a warm place for 1 hour or until doubled. Bake at 350° for 15-17 minutes or until golden brown. Serve warm. Yield: 32 rolls.

Clam Chowder - Linda Brindley Chipman

This is a thinner chowder than most I have tasted but the best one I have ever tasted.

4 T. butter
1 large onion, minced
½ cup minced celery
¼ cup finely chopped carrots
2 cloves garlic minced
1 T. flour
¼ teas. Dill weed
6 cups water
4 chicken bouillon cubes
1 teas. Worchestershire sauce
3 cups cubed potatoes ( I used red potatoes and loved them)
¼ teas, black pepper
1 ½ cups of half and half
3 cans chopped clams with juice

Directions:
Heat butter in large skillet over medium heat. Stir in onion, celery, carrots and garlic and cook until soft. Stir in flour and dill weed. Mix in water, bouillon cubes and Worcestershire sauce. Add potatoes and season with black pepper. Cook until potatoes begin to soften, about 10 minutes. Stir in milk and clams with juice. Continue to simmer 15-20 minutes more. I mixed a few more tablespoons of flour with a little cold water and added it here to make it just a little thicker but I like it on the thin side. I love this soup.