Fat Punch

3 C apple juice
2 C cranberry juice
18 oz frozen orange juice concentrate
Juice of 3-4 lemons or 1 1/2 small bottles of lemon juice {the kind that looks like a lemon}
3 C sugar {I add 2 C sugar and then taste for sweetness and add until it tastes good, usually 2 1/2 C or so}
3 {2 liter} bottles of ginger ale

Mix all together but the ginger ale.
Add the ginger ale before serving.

Cranberry Chicken

20 chicken breasts**
1 bunch green onions
4 tbsp. oil
1 ½ c. brown sugar
3 c. ketchup
3 c. cranberries

Preheat oven to 375. Bake chicken in pan for 20 minutes. While baking, soften onions in oil. Add brown sugar, ketchup, and stir to dissolve sugar. Add cranberries and stir. Take chicken out and spoon sauce over chicken (I drain chicken drippings). Return to oven and bake uncovered for 20 minutes.

**can lessen chicken breasts to whatever quantity needed. I do not lessen the sauce amount though. Same sauce, less chicken for my family!!

Manti Temple Whole Wheat Bread

Stacie here: I have a recipe I love for whole wheat bread, but I have always wanted to try this recipe of Mom's. I finally did! I used freshly ground wheat flour, and I LOVE it. In fact, I might keep using this recipe now. I love that it makes 3 loaves. I always have a hard time fitting 4 in my oven. This is good stuff!

This quick delicious wheat bread is made and served fresh daily at the Manti Utah Temple.

6 C whole wheat flour
2 C white flour
1 Tbsp salt
2 Tbsp yeast
1 C powdered milk
¼ C shortening, melted
¼ C honey
1 quart warm water

Mix yeast with water. Add honey and melted shortening. Mix 2 C white flour, powdered milk, and salt. Add yeast mixture. Mix well. Add whole wheat flour one cup at a time until dough is stiff and smooth. Knead for 8 minutes. Mold into three loaves and let rise in pans for 30 minutes and then bake in 350 degree oven for 35-40 minutes. (You only have to let whole wheat bread rise once.)

Conference Cake

A Conference Sunday tradition!

2 C flour
1 t salt
2 eggs, beaten
4 t baking powder
1 C milk
1 C sugar
3/4 C butter {or less}
1 C brown sugar
Cinnamon

Mix flour, salt, and baking powder together and set aside. Mix eggs, sugar, and milk. Add flour mixture and mix well. Add 1/4 C melted butter, mix. Pour into 9x13 greased pan. Sprinkle cinnamon and 1/2 brown sugar over top. Pour 1/2 melted butter on top. Using a knife, poke holes into the batter over the whole pan. mix remaining butter and sugar together and pour over the top. Bake at 350 degrees for 30 to 40 minutes.

Sugar Cookies

We made these last night and they were delicious, as usual! I love mom's recipe. I think the trick is rolling them out nice and thick. Who wants a flat and crispy sugar cookie? These are so soft and thick and great tasting. For frosting, I just used a butter cream frosting. I started with 1/4 c. softened butter and added milk, vanilla, and powdered sugar until I got the consistency I wanted. Yum!

-Stacie

1 1/3 C shortening
1 1/2 C sugar
2 eggs
1 T orange peel, finely grated
1 t vanilla
8 t milk
4 C flour
1 t baking powder
1/2 t salt

Cream shortening, sugar, orange peel, and vanilla. Add eggs and milk and mix well. Add dry ingredients and mix. Roll out to 1/2 inch thickness on floured surface. Bake at 350 degrees for 10 - 12 minutes.

Pomegranate Fruit Jello

2 6oz pkg. cherry jello

2 pomegranates, seeded (reserve 1/3 C)

2 apples, peeled, cored, chopped (any kind)

1 20 oz can crushed pineapple

1 15 oz can whole berry cranberry sauce

Topping

1 8oz pkg. cream cheese

12 oz Cool Whip

1/3 C sugar

Mix jello according to directions. Pour into a 9x13 pan and place in the fridge. Let set up partially and then mix in the pomegranate seeds (reserve 1/3 C), chopped apples, crushed pineapple, and cranberry sauce. Put in fridge until firm.

Mix topping ingredients together and spread on top. Sprinkle reserved pomegranate seeds on top. Chill until ready to serve.

This is Jessie's recipe and it is soooo good! It's crunchy and not too sweet and very festive.

Spice Punch

5 qts water
4C sugar
6 oranges, juiced
6 lemons, juiced
1/2 large can pineapple juice
1 T cinnamon
1 t ground cloves

Place spices in a cheesecloth and tie into bundle.
Put the water and sugar in large pan.
Place spice bundle in with the water.
Bring to a boil and boil until water turns an amber color {about a half hour}
Reduce heat and add juices.
Serve hot.

**Note - this is our "cure-all" for a cold. It works magic. Its smell also puts Scentsy to shame :) It's out of this world yummy, cozy, and perfect. -Chandie

Pumpkin Roll

3 eggs
1 C sugar
2/3 C pumpkin
1 t lemon juice
3/4 C flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt

Filling:
1 C powdered sugar
6 oz cream cheese
1/4 C butter
1 t vanilla

Beat eggs on high speed for 5 full minutes. Add sugar slowly while mixing. Add pumpkin and lemon juice. Mix dry ingredients together in separate bowl; fold into mixture. Grease a jelly roll pan and put wax paper over it. Grease wax paper. Pour mixture in pan and bake 15 minutes at 350 degrees. Spread out a dish towel and sprinkle well with powdered sugar. Turn pumpkin onto the dish towel and roll up with the towel {remove wax paper}. Cool. Unroll, spread filling on top, and roll up without the towel. Cover and chill; serve with whipped cream.

Chili Verde Burritos

Dennis made this wonderfully delicious Chile Verde. It tasted fabulous and our house smelled divine while it was cooking! We did everything before church, brought it to a boil and then turned it down low and let it simmer while we were at church. Yum! We doubled this recipe and it made ALOT!

Also, you can serve this over fried potatoes or rice if you don't want to do burritos. Enjoy!

3 lb pork loin
1-1/2 Tbsp salt
1/2 green pepper
1 small Anaheim pepper, seeds removed
1/2-1 jalapeno, seeds removed
3-4 small tomatillos, husked and washed
16 oz chicken broth
2 cans (4 oz) green chiles
1 onion, finely chopped
2 garlic cloves, minced
1 Tbsp. Olive oil
2 Tbsp. Canola oil
1/4 C flour mixed with 1 Tbsp. ground cumin, 1/4 tsp cayenne powder, 1/4 tsp. salt, 1/4 tsp. pepper

Trim as much fat off the pork as possible and cut into 1-2 inch chuncks.

Put the green pepper, anaheim pepper, jalapeno pepper, and the tomatillos in a blender and puree. Set aside.

Heat a large frying pan with the canola oil in it over Med.Hi heat.
Coat the pork with flour and spices and brown in the oil in frying pan. Do a few pieces at a time and when brown, put in pan (lg. stock pot) you will be cooking Verde in.Once the meat is done:

Fill the stock pot with chicken broth and add:
salt
pureed peppers and tomatillas
canned chiles
Cook on low heat.

In another frying pan, add the olive oil and onion and saute until the onion is golden brown, about 20 to 30 minutes.Add the minced garlic and cook for a couple more minutes. Add this mixture to the stock pot.
Partially cover and simmer on low for 3 hours. Stir occasionally.

Chocolate Waffle Cookies

1-1/2 Cups sugar
1 Cup butter, melted
4 eggs
2 teaspoons vanilla
2 Cups flour
1/2 Cup cocoa
dash of salt

optional: add chocolate chips, nuts, etc.

In a medium bowl, mix the sugar and butter together. Stir in the eggs and vanilla.Mix in the flour, cocoa, and optional ingredients. Preheat the waffle iron and spray it well with oil. Drop dough by heaping tablespoons onto the center of each section. Close the lid and cook for 1-1/2 minute. It may take a little more or less time depending on the waffle iron. Frost with chocolate frosting or dust with powdered sugar.

Chocolate Frosting

3 Cups powdered sugar
1/4 Cup cocoa
1 pinch of salt
1/4 cup butter (half a cube)
1 tsp. vanilla
1/4 Cup milk

Cream all the ingredients together.

Noe’s Chicken

Chicken tenders
1 c. soy sauce
1 c. sugar
Cornstarch

Combine soy sauce and sugar in bowl, stirring until dissolved. Dip chicken in cornstarch and fry in oil until cooked through. Immediately after removing from pan, dip into soy sauce/sugar mixture. Serve warm with rice.

Chicken Stew with Dumplings

2 C. sliced carrots
1 C. shopped onion
1 Lg. Green bell pepper, sliced
½ C. sliced celery
1 lg. Potato peeled and cut into pieces
¾ C. frozen peas
1 lb boneless chicken, and cut up (Can use already cooked chicken. Add it after cooking time)
2 cans (14 oz) chicken broth
2/3 C. flour
1 t. dried basil
¾ t. dried rosemary
¾ t. dried tarragon
1 t. salt
¼ t. pepper
¼ C heavy cream

Put all stew ingredients together in large pot except 1 Cup chicken broth, the flour, and the cream. Cook in crock-pot on low for 4 hours or on stovetop until veggies are tender. Stir flour into 1 C. broth and pour into pot to thicken stew. Add the cream.

Spoon dumplings onto stew and cook uncovered for 30 minutes until dumplings are firm.

Dumplings:
1 C. biscuit mix (Bisquick)
¼ t. basil
¼ t. rosemary
1/8 t. tarragon
1/3 C milk.
Mix together to form a soft dough.

Funeral Potatoes

1 2lb frozen hash brown potatoes, thawed
1 onion, finely chopped (optional)
1 cube butter ( ½ C)
1½ -2 C sour cream
2 cans cream of chicken soup
2 C cheese, grated
1 ½ C crushed cornflakes
¼ C melted butter

Mix everything but the cornflakes and ¼ C butter. Pour into 9x13 dish and combine cornflakes and ¼ C butter. Sprinkle the cornflake mixture over the potato mixture and bake at 350 degrees for 45 minutes.

Baked Beans

1 lb. hamburger, cooked and drained
1 lb. bacon, cooked crisp and crumbled
½ to 1 whole green pepper, chopped fine
1 onion, chopped fine
4 cans pork and beans
2 tsp. Worcestershire sauce
½ bottle hot ketchup (or use regular with a couple drops of Tabasco sauce)
¾ c. brown sugar
2 tbsp. dry mustard

Cook green pepper and onion with hamburger. Add all ingredients together and bake for 2 hours, covered, at 350. Can also put in crock pot on LOW for 6 to 8 hours.

Cookie Salad

1 package fudge-striped cookies
1 large vanilla instant pudding (dry)
2 c. buttermilk
2 cans mandarin oranges
1 can pineapple tidbits
12 oz. cool whip

Mix all together except cookies. Crush cookies and add to salad just before serving.

Chinese Chicken Salad

1 head cabbage, shredded
3 green onions, chopped
1 ½ c. sliced roasted almonds
1 c. sunflower seeds, roasted
1 can mandarin oranges, drained
2 pkg. Ramen noodles, toasted
2 to 3 c. diced, cooked chicken

Dressing:
½ c. oil
1/3 c. red wine vinegar
¼ c. sugar
1 tsp. salt
2 Ramen seasoning packets

Chicken Salad

2 ½ c. diced, chilled, cooked chicken
1 c. chopped celery
1 c. sliced seedless grapes
½ c. cashews
2 tbsp. chopped fresh parsley
1 tsp. salt
1 c. mayo
½ c. heavy whipping cream

In a medium bowl, whip cream to soft peaks. Combine meat, celery, grapes, nuts, parsley, salt, and mayo. Fold into the whipped cream. Chill and serve on crescent rolls.

Caramel Apple Salad

4-5 tart apples (around 2 lbs)
5-6 regular sized Baby Ruth candy bars
1 pint whipping cream OR 1 tub Cool Whip (softened)

Chop the green apples and the candy bars into bite sized pieces. Whip the cream and add to the apples and candy bars. Serve chilled. Use either the cream or the Cool Whip but not both! These amounts are approximate.

Brianna’s Spinach Salad

1 head lettuce, washed and torn
1 bag spinach, washed and torn
1 red onion, chopped
Mushrooms, sliced
Bacon pieces
Almonds, sliced and toasted
1 c. shredded Mozzarella cheese
1 bottle Brianna’s poppy seed dressing

Mix everything together except dressing. Pour dressing over just before serving and toss well.

Stew (Crock Pot)

1 pkg. stew meat
Carrots (two regular or 6 baby per person)
Potatoes (1 med. per person)
½ -1 onion
1-2 cans V8 juice (11.5 oz)
1-2 beef bouillon cubes
Water
2 Tbsp. Flour
1 tsp. Steak seasoning
½ tsp. Salt
Oil

Place the flour, seasoning and salt in a zip lock bag. Add the stew meat and shake till coated, reserve excess flour mixture. Heat a small amount of oil in a pan and add the seasoned meat. Cook just till browned on all sides. Remove from pan and put meat and drippings in a crock-pot. Mix the V8 and water together and add the excess seasoned flour and bouillon and mix well. Put everything in the crock-pot and turn to High for 4-6 hours or Low for 8-10. You want the liquids to be about ¾ of the way to the top of veggies and meat but not to the top. You can substitute tomatoes with their juice for the V8 or use both.