Pot Roast and Vegetables - Linda Chipman for Kami White

I don't know how many of you are using Bountiful Baskets, but it is a fun way to get a variety of fresh fruits and vegetables into your families meals at low cost. We have vowed not to waste any of them. Kami came up with this delicious roast using the vegetables she got from Bountiful Baskets. It is truly one of the best roast and vegetable dishes I have ever tasted.

One - cross rib roast or chuck roast, seasoned with garlic salt and put in the crockpot overnight on low.
The next morning add:
2 cloves of garlic minced
1 onion
celery, as much as you like.
carrots, peeled and sliced or quartered as many as you like.
RED potatoes cubed but not peeled, as many as you like.
2 cans of Campbell's Roasted Garlic Cream of Mushroom Soup

Let cook during the day or while you are at church until the vegetables are tender. I loved this recipe of Kami's. It is very basic as most things you have on hand. It was a delicious way to use some of the Bountiful Basket veggies and takes little time and no fuss to prepare. Hope you like it as well as I did!!!!!

**Picnic Vegetable Salad** ~Sylvia Brindley

3 cups broccoli florets
3 cups cauliflowerets
2 cups cherry tomatoes, halved
2 medium cucumbers, cut into chunks
1 each medium green, yellow, and red peppers, cut into chunks
6 green onions, thinly sliced
1 can olives, drained & halved
1 bottle Greek vinaigrette, 16 oz (if you find this post where, I could not find "Greek" so I used balsamic vinaigrette)
1 cup crumbled feta cheese

In a large bowl, combine the broccoli, cauliflowerets, tomatoes, cucumbers, peppers, green onion and olives. Drizzle with dressing: toss to coat. Chill until serving. Just before serving sprinkle with the feta. Serves 18

I made this for 2 family luncheons and got compliments on it at both, it's a yummy refreshing salad. It's easy and healthy too!

Pulled Pork Sandwiches - Linda Chipman

1 3-lb pork roast (I used boneless)
2 onions, sliced
1 green pepper, seeded and coursely chopped.
Montreal steak seasoning
1/4 cup of lime or apple juice
2-3 cups ( I used Bullseye Original barbecue sauce)

In a crockpot slice up one onion. Set meat on top of it. Shake a generous amount of Montreal Steak seasoning over the meat. Slice the other onion and the green pepper on top of the roast. Sprinkle the lime or apple juice over the meat. Cook on high for 7 hours. Take meat out of pan and shred with a fork and pour off the juice and discard juice. Put meat back in pan and add the barbecue sauce. Continue cooking for about an hour. Serve on rolls. I like kaiser rolls. We really liked this recipe.

Ribbon Jell-O Salad - Lisa W

(Linda - sorry it took me so long to post this, you only asked a year ago for it!!)

This is a fun jell-o that we make every year for Christmas. Everyone enjoys all the different fun colors!

Dissolve Jell-O in 1 cup boiling water. Pour 1/2 cup of Jell-O in a small bowl. To the remaining Jell-O add 3 T. cold water, stir and pour in a 9x13 pan and refridgerate for a 1/2 hour. Add 1/3 cup sour cream to the 1/2 cup Jell-O and pour over the first layer. Refridgerate for 1/2 hour. Conintue with each color. Takes about 6 hours. Start with black cherry and end with lemon.

Use the 3 oz. Jell-O package.
Black Cherry
Raspberry
Strawberry
Orange
Lemon
Lime

If the instructions do not make sense, let me know! :)

Ice Box Key Lime Pie - Mindee W.

I have been wanting to try Key Lime Pie and found this recipe from Cooks Country! It has a nice tart yet sweet flavor!

Ingredients:
Crust:
8 whole graham crackers , broken into smaller pieces
2 tablespoons sugar
5 tablespoons unsalted butter , melted

Filling:
1/4cup sugar
1 tablespoon grated lime zest
8 ounces cream cheese , softened
1 (14-ounce) can sweetened condensed milk
1/3 cup instant vanilla pudding mix
1 1/4 teaspoons unflavored gelatin
1 cup fresh lime juice from 6 to 8 limes
1 teaspoon vanilla extract

Sweetened Whipped Cream (optional)

Instructions:
1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse crackers and sugar in food processor until finely ground. Add melted butter in steady stream while pulsing until crumbs resemble damp sand. Using bottom of dry measuring cup, press crumbs firmly into bottom and sides of 9-inch pie plate. Bake until fragrant and browned around edges, 12 to 14 minutes. Cool completely.
2. For the filling: Process sugar and zest in food processor until sugar turns bright green, about 30 seconds. Add cream cheese and process until combined, about 30 seconds. Add condensed milk and pudding mix and process until smooth, about 30 seconds. Scrape down sides of bowl. Stir gelatin and 2 tablespoons lime juice in small bowl. Heat in microwave for 15 seconds; stir until dissolved. With machine running, pour gelatin mixture, remaining lime juice, and vanilla through feed tube and mix until thoroughly combined, about 30 seconds.
3. Pour filling into cooled crust, cover with plastic, and refrigerate at least 3 hours or up to 2 days. To serve, let pie sit at room temperature for 10 minutes before slicing. Serve with sweetened whipped cream if desired. Serves 8 to 10.

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!