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.