Chocolatey Velvet Ice Cream

4 c. whipping cream
1 14 oz can sweetened condensed milk
1 16 oz can chocolate syrup (1 1/2 c.)
2/3 c. coarsely chopped nuts (walnuts, cashews, pecans, or almonds)

In large mixing bowl combine whipping cream, milk and syrup. Beat with an electric mixer until soft peaks form (tips curl). Fold in nuts. Transfer mixture to a 13x9x2 pan. Freeze about 8 hours or until firm.

If desired top each serving with whipped cream, sprinkles, and a maraschino cherry. Makes 2 quarts. (16 servings)

K. Butler

Quick Home Teacher Fudge

2-12 oz pkg chocolate chips (you choose flavor-- semi-sweet, mint, white, etc.)
1 14 oz can sweetened condensed milk
1 tsp. vanilla

Stir all together in microwave glass bowl. Heat in microwave on high for 3 minutes. Remove and stir until all melted. Pour into glass pie pan. Cool and enjoy!

K. Butler

EASY ROLLS - (Cinnamon, Crescent, pull-a parts, 100% wheat)

(If you are wanting to make these 100% whole wheat just use 100 % whole wheat flour and MUST ADD- 2 TAB Dough Enhancer and 3TAB Gluton in #2 mixture step. Also Mix 2 minutes longer in #3 step)

#1 Mixture =Yeast mixture:

• ½ cup of very warm water
• 1 tea. Sugar—dissolve in water
• 2 TAB quick yeast -sprinkle yeast on top of water

let set and bubble as you mix #2 mixture

#2 Mixture

• 2 c. scalded milk—let cool down to a good warm
• 1 cube real butter
• ½ c sugar
• 2 tea. Salt
• 2 large eggs
• 3 c flour
• 2 TAB dough Enhancer=for lighter dough.(if Don’t have it will be heavier dough)

Mix all together.

When all incorporated, then gently add the Yeast mixture.

Now add #3 mixture

• 4 ½ cups of flour

Mix/Beat for approx. 10 additional minutes. This allow time for gluton to activate

Notes:.

• This is an egg batter-dough. It will be stickier than regular yeast dough. DO NOT ADD MORE FLOUR! just dust, ONLY IF YOU NEED TO, as you handle dough
• Lightly dust counter…pour out dough onto the flour. Lightly dust dough.
• Gently kneed as you arrange dough for what you are going to make…
• Cinnamon rolls= rectangle shape - roll out to -approx ½ inch thick.
• -Butter the rectangle shaped dough, -to outer edges
• W/brown sugar, white sugar -ratio 2 to 1 = 2/3c BS & 1/3c WS, & 1 TAB cinnamon,1c Chocolate chips or Raisins Heavy Sprinkle to outer edge
• Heavy dust/Sprinkle this sugar &cinnamon mixture on top of buttered rectangle dough. then on top of cinnamon- Chocolate chips or Raisins
• Roll up from long side-gently press into sugar mixture as you roll. Use dental floss to slice a cinnamon roll- slide floss under the roll-bring ends up, cross over and pull. Approx 1 to 1.5 in thick.
• KEEP ROOLS UNIFORM IN DEBTH SIZE= for more even cooking.
• cooks best on parchment paper pinch the bottom –dough to dough – so juices stay in the roll. Easy to remove and serve.
• Frost when completely cool. Recommend cream cheese frosting= less sweet.
• Crescent = circle cut like a pizza and roll up starting with the wide end.
• Pull Aparts= roll into small balls drop into greased cup cake pans. Top with cinnamon or orange topping.

Bake in preheated oven 350’ oven, 20 minutes –or until golden brown. Cool & ENJOY

Cabbage Salad

1 Large Head of Cabbage

6 green onions

1 pkg of ramen noodles

2 Tbsp. sesame seeds

1/2 cup of toasted silvered almonds

Dressing

1/2 cup oil

1 tsp. accent

2 Tbsp wine vinegar

1 tsp salt

flavor packet from noodles

1/2 tsp. pepper

Serves 12+

*Grate cabbage

*slice green onions

*break up noodles

*add almonds and sesame seeds

*shake dressing in covered container

*pour over salad right before serving

S. Swenson

Congo Bars

2/3 C. Oil

2 1/4 C. Brown Sugar

3 Eggs

1 tsp. vanilla

2 2/3 C. Flour

1 tsp. Salt

3 tsp. baking powder

1 C. Chocolate Chips

mix: oil, brown sugar, eggs, & vanilla

Add: Flour, salt, baking powder, & chips

Bake 15 mins @ 350 degrees

on sheet pan

S. Swenson

5 Flavor Pound Cake

2 sticks margarine
1/2 c. crisco
3 c. sugar
5 eggs
3 c. flour
1/2 t. baking powder
1 c. milk
1 t. each- vanilla, rum, butter, lemon, coconut flavoring

Cream butter, crisco, & sugar. Add eggs one at a time, beating after each egg. Add baking powder to flour. Mix flour & milk with creamed mixture, beating well. Add flavorings.
Bake at 350 for 1 hour 15 min. Test for doneness. May take longer. Bake in tube (Angel food pan) or bunt pan.

J. Jenson

Chocolate Zucchinni Cake

1/2 c. margarine
1/4 c. oil
1 3/4 c. sugar
2 c. zucchini (grated) ( I used about 1 cup)
1 tsp. vanilla
1/2 c. sour cream
2 eggs
2 1/2 c. flour
4 Tbsp. cocoa
1/2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder

Mix and pour in 9x13 pan. Bake at 350 for 40-45 min. Topping: 3/4 c. brown sugar & 1/2 c. chocolate chips

Chocolate Mousse Pie

1 sm. pkg jello-pudding (chocolate)
1 sm container cool whip
1 graham cracker crust

Make pudding, then mix with half of the cool whip. Put in pie crust, let cool. Top with remaining cool whip and serve.

T. Hawes

Fresh Peach Dessert

1 pkg vanilla wafers, crushed
1 8 oz cream cheese
1 c. sugar (I think this is too much and use 1/2-3/4 c.)
1 tsp vanilla
1/2 square margarine
10 peaches (fresh, sliced, and peeled)
1 pint whipping cream, 1/2 c. sugar, 1/2 tsp. vanilla OR 1 container whipped cream

Place 1/2 of the crumbs in a 9x13 pan. Whip cream cheese, sugar, egg, and margarine together until smooth. Spoon over crumbs. Next put sliced peaches on top. Whip cream, add sugar and vanilla. Layer over peaches. Sprinkle remaining crumbs over top. Chill 8 hours or over night.

J. Pratt

Next Recipe Exchange

July 31 8:00 pm at Jen Pratt's house

Bring your favorite dessert (and recipe) to share

Hope to see you there!!

Simple Baked Pasta

1 jar spaghetti sauce, flavor of your choice
1 jar water
1 lb pasta, your choice of type
shredded cheese
1/2 lb cooked ground beef

Put pasta into a 9x13 inch (or in our case, 7x11) baking dish. Pour sauce over the top. Fill jar with water and pour over the pasta. Put in meat and stir together. Bake at 350 degrees for approximately 45 minutes, until the noodles are tender. Top with cheese, and return to oven to melt.

I found this recipe on some0ne else's blog, and I added the meat to the recipe. It is a GREAT quick recipe!

J. Pratt

Simple Baked Pasta

1 jar spaghetti sauce, flavor of your choice
1 jar water
1 lb pasta, your choice of type
shredded cheese
1/2 lb cooked ground beef

Put pasta into a 9x13 inch (or in our case, 7x11) baking dish. Pour sauce over the top. Fill jar with water and pour over the pasta. Put in meat and stir together. Bake at 350 degrees for approximately 45 minutes, until the noodles are tender. Top with cheese, and return to oven to melt.

I found this recipe on some0ne else's blog, and I added the meat to the recipe. It is a GREAT quick recipe!

J. Pratt

Sesame Chicken Wraps

1 Tbsp. Soy Sauce

4 Tbsp. brown sugar

1 Tbsp. cornstarch

2 cups chicken breast strips

1Tbsp. butter

4 Tbsp. Sesame seeds

2 Tbsp. Sesame oil

6 Butter Lettuce leaves

Combine soy sauce, brown sugar, and cornstarch in a small bowl; pour over chicken strips and stir to coat. Set aside for 15 minutes. In a frying pan, melt butter over low heat. Add sesame seeds and cook until lightly browned. Set aside to cool. In a separate skillet, heat sesame oil over medium heat. Quickly stir -fry the chicken in the heated oil just until cooked through. Combine sesame seeds with chicken. Spoon one - sixth of the mixture atop the center of each lettuce leaf. Fold lettuce into a wrap to be eaten by hand (like a taco). Place on a platter. Makes 6 sesame chicken bundles.

*optional:can add grated, fresh ginger, chopped water chestnuts and green onion while cooking chicken.

S. Swenson

Cafe Rio Deliciousness

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. Makes a TON!

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

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

Tomatillo Dressing

1 package Hidden Valley Ranch dressing mix
1 C. Mayonnaise
1 C. chopped Cilantro
2 cloves Garlic
3 Tomatillos (fresh or canned- found on ethnic foods aisle, roast in oven if using dressing that day)
1/3 cup Buttermilk
1/4 tsp. Cayenne Pepper

Put all the ingredients into a blender. Blend until smooth. I think this dressing is better on the second day.

Enjoy some Provo goodness!!

Mexican Haystacks

Layer in order on a large platter

Step 1
Mix 1- 16 oz can refried beans with 1/2 pkg taco seasoning mix

Step 2
Combine 1 large avocado
1 large tomato (diced)
2 T. lemon juice

Step 3
Spread 1 C. sour cream

Setp 4
Mix 1 can chopped green chilies
1 can chopped olives

Step 5
Layer 1/2 chopped green chilies
1 1/2 C. cheddar cheese
1 1/2 c. Jack cheese
1 tomato chopped

Layer all ingredients in order given
chill for several hours
serve with tortilla chips

S. Swenson

Three Cheese Tortellini Soup

1 large can chicken broth
1 large can whole tomatoes (blend in blender)
carrots- chopped
onion- chopped
zucchini- chopped
1 pkg 3 cheese tortellini

Bring broth and tomatoes to a boil, then add tortellini, carrots, onions, zucchini (and whatever else you like- mushrooms, etc) salt, pepper, and basil. You can put as much of whatever you like in as you want. I serve with cheese biscuits, bread sticks, or rolls.

Tostada Casserole

1 lb ground beef
1 15 oz can refried beans
1 15 oz can tomato sauce
1 envelope taco seasoning
tortilla chips (about a cup)
grated cheese (I use cheddar)

Brown beef. Add taco seasoning and 1/2 can tomato sauce. Layer bottom of 9x13 pan with chips. Crush remaining chips and set aside. Spoon meat mixture over chips in baking dish. Combine other 1/2 tomato sauce and beans and spread over meat. Bake at 375 for 25 minutes or until heated through. Sprinkle with cheese and crushed corn chips. Bake 5 min or until cheese is melted. (I serve with salsa, sour cream, and guacamole:))

H. Lindquist

Spaghetti Pie

approx 4 oz. cooked spaghetti (enough to cover bottom of pan)
1 T. margarine/ butter
1 beaten egg
1/4 c. Parmesan cheese
1 C. cottage cheese
1/2 lb browned ground beef
Your favorite spaghetti sauce
Grated cheese (I use cheddar)

Spray/ grease 9" pie plate (or baking dish). Put spaghetti, margarine, egg, and Parmesan cheese in dish mixing together- press to form kind of crust on bottom. Spread cottage cheese on top. Mix spaghetti sauce and meat and pour on top. Sprinkle with grated cheese. Bake at 350 for about 20-25 minutes. (Can be doubled in a 9x13 pan) Serves 6

Lazy Lucy's Lasagna

1/2 lb. ground beef browned
28 oz. jar spaghetti sauce
1/2 c. water
1 pkg. uncooked lasagna noodles
1 lb. cottage cheese
2 lbs. Mozzarella cheese grated

Layer ingredients in 9x13 pan: sauce, noodles, beef, noodles, cottage cheese, noodles, sauce, cheese. Cover with foil and bake in oven for 1 hour at 350. Let sit for 10 minutes before cutting.

Pizza Fondue

Prep Time: 10 minutes
Cook Time: 10 minutes
Serves 6

1 Jar pasta sauce (Prego Traditional)
4 oz. cream cheese softened
1/3 c. grated Parmesan cheese
1/2 c. finely chopped pepperoni
Cubed Italian bread, cubed cheeses, olives, and fresh cut veggies for dipping.

Heat pasta sauce and cream cheese, stirring until smooth and blended. Add Parmesan and pepperoni. Heat and serve with dippers.

A. Madson

Spanish Rice

2 Tbsp. olive oil
1/4 c. chopped onion (I use about 1 Tbsp. dehydrated)
2 cloves garlic, minced (1/2 tsp. garlic powder)
1 c. long grain rice
1/2 tsp. salt
1/4 tsp. ground pepper
1 8-oz. can tomato sauce
1 1/2 c. chicken broth

Heat oil in skillet over medium high heat. Add onion, green pepper, garlic, and rice and cook, stirring constantly, until rice is golden brown. Add remaining ingredients. Reduce heat, cover and simmer for 20-30 minutes until rice is tender. Yield: 4 servings.

---Can add black or kidney beans, chicken, and/ or corn to make it as a main dish.

J Pratt

Sour Cream Chicken Enchiladas

3-4 chicken breasts, cooked and shredded
2 (10 oz) cans cream of chicken soup
1 C. sour cream
1/2 can (4 oz) chopped green chilies
1/4 c. green onions, chopped
approx 10-14 corn tortillas
Lots of your favorite cheese, grated (I use cheddar and Jack)

Mix together soup, sour cream, and green chilies. Spread a thin layer on bottom of 9x13 pan. Mix together grated cheese and green onions. Fry tortillas with some chicken & cheese mixture and roll up. Place seam side down in pan. Top tortillas with remaining sour cream mixture. Sprinkle with grated cheese. Bake at 350 for 30 minutes. Serve with chips and salsa

H. Lindquist

Fiesta Chicken

4-6 boneless, skinless chicken breasts

Marinade: 4 Tbsp lime juice
1/4 c. oil
2 Tbsp chili powder
1/2 tsp. pepper
1 tsp. salt

Salsa: 3 medium tomatoes, seeded and chopped
1/4 c. chopped red onion
1 Tbsp. fresh lime juice
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp cumin
2 tsp. jalapeno pepper (chopped & seeded)
2 Tbsp cilantro

Mix together marinade and marinate chicken in refrigerator for at least 1 hour. Mix salsa ingredients. Grill chicken and top with salsa. Serve with rice and black beans.

H. Lindquist

Mexi-Chili Casserole

Hamburger (pre-cooked)
1 can kidney beans
1 can mild enchilada sauce
1 can tomato sauce
1 c. sour cream (or more)
grated cheese
6 oz. pkg. corn chips (minus 1 c. crushed chips)

Combine hamburger, kidney beans, enchilada and tomato sauces and place in a 2 qt. casserole dish. Bake at 375 for 20 minutes. Spread with sour cream. Sprinkle with grated cheese. Place corn chips around the edge and return to oven for 3-4 minutes until cheese melts.

S. Swenson

Mexican Casserole

Cooked chicken (cubed)
Tortilla chips

1 can celery soup
1 can mushrooms
1/2 c. sour cream
1/2 lb grated cheese
1 small can chopped (Ortega) chilies
1 soup can of milk
1/2 chopped onion

Mix soups, sour cream, cheese, chilies, milk and onions. Layer in casserole dish: tortilla chips, chicken, and sauce. Bake at 350 for 1 hour. Serves 8

S. Swenson

7 layer dip

1 can (16 oz) refried beans
1 Tbsp. taco seasoning
1 C. sour cream
1 C. salsa
1 C. shredded lettuce
1 C. shredded cheese
1/2 c. chopped green onions
2 Tbsp. sliced olives

Mix beans and taco seasoning. Spread onto bottom of 9-inch pie plate. Layer remaining ingredients. Cover and refrigerate until chilled. Serve with tortilla chips.

A. Madson