Pink Popcorn

By: Grandma Cherrington


2 cups sugar
2/3 cup milk or cream
1 Tlb. Light karo syrup
¼ tsp. salt
4 to 6 drop’s Red food coloring



Cook until slightly firm ball 230’
Pour slowly over 6 quarts popped corn, stirring so all kernels are coated. Keep stirrings until cool so kernels do not cluster together.
This is not a popcorn ball recipe.

Peanut Butter Delight No Bake Cookies

School Lunch

4 Cups Sugar
½ Cup Coco Powder
1 Cup Milk
½ Cup Butter
¼ tsp. Salt

Boil together for 1 minute. Take off the stove.

Add in:
1 Cup Peanut Butter
2 tsp. Vanilla
1 Quart Reg. Oatmeal

Variations: Raisins, Nuts and or coconut may be added after removing from heat.
Place on wax paper in tsp. or Tlb. full and let cool

Peanut Butter Cake

By: Grandma Losie Moore School lunch recipe

Bake 350’ for 30 min.

Mix all together
½ Cup Butter
¾ Cup Peanut Butter
1 Cup Sugar
1 tsp. Vinegar
1 Cup Water
2 Eggs
3 Cup Flour
4 tsp. Vanilla
1/3 Cup Powdered Milk
½ tsp. Soda
½ tsp. Salt

Frosting:
6 TLB. Butter
6 TLB. Peanut Butter
1 LB. Powder Sugar
1/3 Cup Fruit Juice

( Pinapple, Peach, Pear)

Chocolate Chip Refrigerator Cookies

By: Grandma Goetz
Make 5 dozen

1 ½ cups Flour
½ tsp Baking Soda
¾ tsp. Salt
½ cup Shortening
½ cup Sugar
1 Egg Beaten
2-3 tsp. Vanilla or ½ tsp. Almond extract

½ cups nuts if desired
Choc Chips
Put in Refrigerator & Chill take out and slice & Bake at 350’ for 10 min

Sugar Cookies

By: Sue Proctor

Mix well together:
½ Cup Butter
½ Shortening
½ cup sugar
½ cup powdered Sugar

Add in:
1 egg
1 ½ tsp. vanilla

Add in
½ tsp. Baking soda
½ tsp. Cream of Tarter
2 cups Flour
pinch of salt

Bake at 350’ for 10 – 12 min

Cereal Stuff

By: Sue Proctor

½ box Corn Chex’s (16oz)
½ box Rice Chex’s (16oz)

1 LB. Peanuts or Almonds

Mix in a Large bowl


Syrup:
1 ½ Cup Corn Syrup
1 ½ cup Sugar
2 cubes margarine
1 ½ tsp. Vanilla

Boil 2 minutes. Pour over cereal And nuts.
Mix well spread on large cookie sheet and bake at 250’ 20-35 min

Chocolate Cake

By: Linda Warenski

Mix together
1 ¾ cup Sugar
1 tsp. Vanilla
2 Eggs
2/3 cup Shortening

Add
2 ½ cup Flour
½ tsp. Salt

Add
1 cup Milk with little Vinegar
½ cup Warm water
1 ½ tsp. Soda
½ cup Coco Powder

Mix well
Bake at 350’ for 30 min

Mall Pretzels

By: Rosie Curtis

PREP TIME: 30 Min
COOK TIME: 20 Min
READY IN: 3 Hrs

SERVINGS & SCALING
Original recipe yield: 1 dozen pretzels

INGREDIENTS
· 1 (.25 ounce) package active dry yeast
· 2 tablespoons brown sugar
· 1 1/8 teaspoons salt
· 1 1/2 cups warm water
(110 degrees F/45 degrees C)
· 3 cups all-purpose flour
· 1 cup bread flour (I just use 4 cups of all purpose flour.)
· 2 cups warm water (110 degrees F/45 degrees C)
· 2 tablespoons baking soda
· 2 tablespoons butter, melted
· 2 tablespoons coarse kosher salt

DIRECTIONS

1.In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2.Combine 2 cups warm water and baking soda in an 8 inch square pan.
3.After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
4.Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
Editor's Note
When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further.

Taco Salad Supreme

By: Susan Proctor
A Ground Beef Recipe Card Collection

1 pound ground beef
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup salsa, divided
6 cups packed torn romaine lettuce
1 large tomato, chopped
1 cup (4 ounces) shredded Mexican cheese blend or taco cheese, divided
2 Tablespoons canola oil
1 rip avocado. peeled, seeded and diced
1/4 cup sour cream

1. Brown beef 6 to 8 minutes in large skillet over medium-high heat, stirring to break up meat. Drain fat. Add garlic, cumin, chili powder and salt; cook 1 minute, stirring friquently. Stir in 1/4 cup salsa; cook and stir 1 minute. Remove from heat.
2. Combine lettuce, tomato and 1/2 cup cheese in large bowl. Combine remaining 1/4 cup salsa and oil in small bowl. Add salsa mixture to salad; toss well. Divide salad among 4 serving plates.
Spoon meat mixture evenly over salad; top with remaining 1/2 cup cheese, avocado and sour cream.
Makes 4 servings

Meaty Spinach Manicotti

By: Susan Proctor

A Recipe Cards from Tast of Home

Church Supper

2 packages (8 ounces each) manicotti shells

1/4 cup butter, cubed

1/4 cup all-purpose flour

2-1/2 cups milk

3/4 cup grated Parmesan cheese

1 pound bulk Italian sausage

4 cups cubed cooked chicken or turkey

2 packages (10 ounces each) frozen

chopped spinach, thawed and squeezed dry

2 eggs, beaten

1 cup (4 ounces) shredded part-skim

mozzarella cheese

2 Cans (26-1/2 ounces each)

spaghetti sauce

1/4 cup minced fresh parsley

Cook manicotti according to package directions. Meanwhile, melt butter in saucepan. Stir in the flor until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese until melted; set aside. Drain manicotti; set aside.

In a large skillet, cook the sausage over medium heat until no longer pink; drain. Add the chicken, spinach, eggs, mozzarella cheese and 3/4 cup white sauce. Stuff into manicotti shells.

Spread 1/2 cup spaghetti sauce in two ungreased 13-in. x 9-in. baking dishes. Top with manicotti. Pour remaining spaghetti sauce over the top.

Reheat the remaining white sauce, stirring constantly. Pour over spaghetti sauce. Bake uncovered, at 350' for 45-50 minutes. Sprinkle with parsley.

Yield: 14-16 servings

Southwestern Potato Skins Ole'

By: Susan Proctor

A Ground beef Recipe Card Collection

6 Large baking potatoes, Scrubbed

3/4 pound ground beef

2/3 cup water

1 package (1-1/4 ounces) taco seasoning mix

1/2 cup sliced green onions

1 tomato chopped

1 can 2-1/4 ounces) sliced black olives, drained

1 cup (4 ounces) shredded Cheddar cheese

Quick Taco Dip (recipe follows, optional)

1. Pierce potatoes with fork. Microwave on HIGH 30 minutes, turning after 15 minutes; let cool. Cut potatoes in half; scoop out centers, leaving 1/4 inch shell. Reserve potato pulp for another use.

2. Brown beef 6 to 8 minutes in large skillet over medium- high heat, stirring to break up meat.

Drain fat. Stir in water and taco seasoning; bring to a boil. Reduce heat to low; cook, uncovered, 15 minutes. Stir in green onions.

3. Preheat broiler. Spoon meat mixture into potato shells; top with tomato, olives and cheese.

Place filled potato shells on baking sheet; broil until cheese is melted. Top with Quick Taco Dip, if desired.

Makes 6 servings

Qwick Taco Dip:

Combine 2 cups sour cream and 1 package (1-1/4 ounces) taco sesoning mix in medium bowl; mix well. Refrigerate until ready to serve. Makes 2 cups.

Corn & Zucchini Medley

By: Susan Proctor

A Ground Beef Recipe Card Collection

3/4 pound ground beef

1 package (10 ounces) frozen corn, thawed

2 small zucchini (about 1/2 pound), chopped

1 large tomato, chopped

1/2 cup chopped onion

1 Tablespoon chopped fresh basil or

1 teaspoon dried basil

1-1/2 teaspoons chopped fresh thyme or

1/2 teaspoon dried thyme

Salt and black pepper

* You may subsitute 1-1/2 cups fresh corn kernals for the frozen corn.

1. Brown beef 6 to 8 minutes in large skillet over medium-high heat, stirring to break up meat.

Drain fat.

2. Reduce heat to medium-low. Stir in corn, zucchini, tomato, onion, basil and thyme. Cover

cook 10 mintes or until zucchini is tender. Season with salt and pepper.

Makes 4 servings

Picadillo Tacos

By: Susan Proctor

A Ground Beef Recipe Card Collection

6 ounce ground beef

1/2 cup chopped geen bell pepper

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/8 teaspoon ground cinnamon

1/2 cup chunky salsa

1 Tablespoon ground raisins

4 (6- to 7-inch) corn Tortillas, warmed

1/4 cup shredded Cheddar cheese

1/2 cup shredded lettuce

1 small tomato, chopped

1. Brown ground beef, bell peper, cumin, chili powder and cinnamon 6 to 8 minutes in large skillet over medium-high heat, strirring to breakup meat. Drain fat. Add salsa and raisins; reduce heat and simmer 5 minutes, strirring occasionally.

2. Serve meat mixture in tortillas topped with cheese, lettuce and tomato.

Makes 2 Servings

Manicotti

By: Susan Proctor
A Ground Beef Recipe Card Collection

1 container (16 ounces) ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese
1/2 cup cottage chees
2 eggs, beaten
1 Tablespoons grated parmesan cheese
1/2 teaspoon minced garlic
Salt an black pepper
1 package ( about 8 ounces) uncooked manicotti shells
1 pound ground beef
1 jar (26 ounces) pasta sauce
2 cups water

1. Combine ricotta chees, mozzarella cheese, cottage cheese, eggs, Parmesan cheese and garlic in large bowl; mix well. Season with salt and peper.
2. Preheat oven to 375'F. Fill manicotti shells with cheese mixture; place in 13x9- inch baking dish.
3. Brown beef in large skillet over medium-high heat, stirring to break up meat. Drain fat.
Stir in pasta sauce and water (mixture will be thin). Pour sauce over filled manicotti shells.
4. Cover with foil; bake 1 hour or until sauce has thickened and shells are tender.
Makes 6 Servings

Beefy Nacho Crescent Bake

By: Susan Proctor

A Ground Beef Recipe Card Collection

1 can (103/4 ounce) condensed nacho
cheese soup, undiluted

1 cup milk

1 pound ground beef

1/2 cup chopped onion

1/4 teaspoon each salt and black pepper

1 Tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 package (8 count) refrigerated crescent roll dough

1/4 cup 91 ounce) shredded cheddar cheese

1. Preheat oven to 375'F. Spray 13x9-inch baking dish with nonstick cooking spray. Combine soup and milk in medium bowl; spread evenly into prepared dish.

2. Season beef and onion with salt and peper. Brown beef mixture 6 to 8 minutes in large skillet over medium-high heat, stirring to break up meat. Drain fat. Stir in spices. Cook and stir 2 minutes; remove from heat.

3. Separate dough into 4 rectangles; press perforations together. Roll each piece to 8x4 inches; cut in half crosswise to form 8 (4-inch) squares. Spoon beef mixture evenly into centers and lift corners up over filling; pinch and twist to seal. Place in prepared dish.

4. Bake, uncovered, 20 to 25 minutes or until crusts are golden brown. Sprinkle cheese over squares. Bake 5 minutes or until cheese melts.

Ragu' Chili Mac

By: Susan Proctor

A Ground Beef Recipe Card Collection

1 Tablespoon olive oil

1 medium green bell pepper, chopped

1 pound ground beef

1 jar (1pound 10 ounces) RAGU' Old Wolrd Style Pasta Sauce

2 Tablespoons chili powder

8 ounce elbow macaroni, cooked and drained

1. In 12-inch nonstick skillet, heat olive oil over medium-high heat and cook green bell pepper, stirring occasionally, 3 minutes. Add ground beef and brown, stirring occasionally; drain.

2. Stir in Ragu' Pasta Sauce and chili powder. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes.

3. Stir in macaroni and heat though. Serve, if desired, with sour cream and shredded Cheddar cheese.

Makes 4 servings

Layered Mexican Casserole

By: Susan Proctor

A Ground Beef Recipe Card Collection

1/2 Pound ground beef

1 (12-ounce) can whole kernel corn, drained

1 (12-ounce) jar chunky salsa

1 (21/4-ounce) can sliced pitted ripe olives, drained

1 cup cream-style cottage chees

1 (8-ounce) carton dairy sour cream

5 cups tortilla chips (7 to 8 ounces)

2 cups (8 ounces) shredded Wisconsin Cheddar chees, divided

1/2 cup chopped tomato

Brown ground beef in large skillet; Add corn and salsa; cook until thoroughly heated.

reserve 2 Tablespoons olives; stir remaining olives into beef mixture.

Combine cottage chees and sour cream in bowl. In 2-quart casserole, layer 2 cups chips, half of meat mixture, 3/4 cup cheddar cheese and half of cottage cheese mixture. Repeat layers; cover.

Bake in preheated 350'F oven 35 minutes. Line edge of casserole with remaining 1 cup chips; top with tomato, reserved 2 Tablespoons olives and remaining 1/2 cup Cheddar cheese. Bake 10 minutes or until cheese is melted and chips are hot.

Makes 4 to 6 servings

Cheeseburger Calzones

By: Susan Proctor

A Ground Beef recipe Card Collection

1 Pound ground beef

1 Medium onion, Chopped

1/2 teaspoon salt

1 jar (1 pound 10 ounces) RAGU

Robusto! Pasta Sauce

1 jar (8 ounces) Marinated mushrooms,

drained and chopped (optional)

1 cup shredded Cheddar cheese

1 Package (12 ounces) refrigerated large

flaky biscuits (8 biscuits)

1. Preheat oven to 375'F. In 12-skillet, brown ground beef with onion and salt over medium-high heat; drain. Stir in 1 cup Ragu' Pasta Sauce, mushrooms and cheese.

2. Roll or press out each biscuit to a 6-inch circle. Place 1/2 cup beef mixture on each dough circle; fold over and press edges to close. Seal completely by pressing firmly along edges with the tines of a fork.

3. With large spatula, gently arrange on cookie sheets. Bake 13 minutes or until golden. Serve with remaining sauce, heated.

Makes 8 servings

Farm House Sugar Cookies

If you like Granny B's Cookies you will LOVE these cookies.

They really tast like the Granny B's cookie with the pink frosting.

I Love these!

By: Jerry Warenski

1 Cup Shortening (Lard is best)

2 Cups Sugar

2 eggs

1 Cup sour milk ( add 1 teaspoon of vinagar to milk to sour it)

1 teaspoon vanilla

1/2 teaspoon soda

4 teaspoon baking powder

4-1/2 Cups flour

Cream:

Shortehing, Sugar, eggs, milk and vanilla.

Sift together and add Flour, soda & baking powder

Roll 1/4 inch thick and cut to desired shapes. Place on cookie sheet.

Bake at 350' for 20 minutes or until golden brown

Whole Wheat Sugar Cookies

By: Linda Warenski

Cream:

1 Cup Shortening
2 Cup Sugar
Add and beat:

4 Eggs

Add:

5 Cups Whole wheat flour
2 Cups White flour
8 teaspoons Baking powder
1/2 teaspoon Salt
1/2 teaspoon soda
1 Cup Milk
(1cup milk & 4 teaspoon vinegar.)

Chill dough. Roll 1/4 inch thick and cut to desired shapes. Place on lightly greased baking sheet.
Bake 375' for 8-10 minutes

Sweetheart Pizza

By: Judy Tanguay

Crust:
1 c. flour
1/4 c. powdered sugar
1 stick margarine, softened

1st Layer:
8 oz. cream cheese
1/2 c. sugar

2nd Layer:
1 c. sugar
1 c. water
3 Tbsp. cornstarch
3 Tbsp. strawberry Jello, dry
1 pint sliced strawberries

Crust: Mix together and press into a heart shape on a 12" pizza pan
sprayed with nonstick spray.

Bake at 325 for 15-20 minutes.
Cool completely. 1st Layer: Blend together and spread on cooled crust.

2nd Layer: Combine sugar, water, cornstarch and Jello in saucepan and cook;
stirring constantly until thick and clear. When cool, add sliced
strawberries and pour on top of first layer. Chill. Garnish with whipped
topping and whole strawberries.

Be-My-Valentine Pie

By: Judy Tanguay

1 c water
1 pkg strawberry flavored gelatin (3 oz)
1 pt vanilla ice cream
1 chocolate-flavored crumb - pie shell
milk chocolate kisses

In a 4-cup glass measuring cup stir together water and gelatin.
Cook, uncovered, on high for 1 1/2 to2 minutes.

Add vanilla ice cream to the hot gelatin mixture, stirring until ice cream is
melted. Chill mixture for 35 to 30 minutes, stirring twice
during chilling, the mixture should mound when you drop it from
a spoon.

Pour chilled ice cream mixture into pie shell.

Chill about 4 hours or until ice cream is set. Arrange milk chocolate
kisses in a heart shape atop pie.

Makes 8 servings

Cherry Delight

By: Judy Tanguay

This is what my husband Steve always brings to potlucks at his work if he has to bring a dessert. It also makes a good Valentine Day treat because of the cherries.

Crust:

1 c. chopped pecans

1 c. flour

1/2 c. margarine

1 Tbsp. sugar

Topping:

2 c. powdered sugar

1 (8oz) pkg. cream cheese, very soft

1 (16oz) tub Cool Whip

2 cans cherry pie filling

In a 13x9 pan, mix pecans, flour, margarine and sugar until crumbly. (I use a pastry blender) Press down in pan to form crust.

Bake at 325 for 15 minutes.

Meanwhile, mix powdered sugar, cream cheese and Cool Whip until completely smooth. Spread over cooled crust. Let set in fridge at least 1/2 hour or more. Pour cherry pie filling over top, spread and refrigerate.

February Recipes

Do you have any favorite recipes that

we could use for Valentines?

Send me your favorite cookie, salad, cake, main dish & appetizer recipes!

E-mail them to me at Sueproctor45@juno.com and I will post them on my blog!

Welcome any newcomers to my little cooking and recipe blog!

If you are new, please take a second to leave me a message. I'd love to know who's reading and where you are from! Let me know what you think of my little site, any suggestions you might have, and I'd love for you to submit your favorite recipe to share!

- Sue

Utah’s display skills in local, national contests

I ran across this today and I thought it was kind of fun. I am posting the recipes too. It is a great Pillsbury web site to look at for some great recipe and you can find coupons for Pillsbury products. If you try them, Then go to http://www.bakeoff.com/ and vote for your favorite one you liked. I also looked up the Harmons winners. But there were no picture SORRY!

(7 New Posts)

I am posting this just a little different. I have put all the recpies on then this article about them. So you will need to scroll down to find the recipes.This article can from a Kathy Stephenson for the Salt lake Tribune Four skillful Utah cooks have earned recognition recently in national and local cooking contests. Deann Hilterbrand, of Salt Lake City, and Karry Edwards, of Sandy, is two of the 100 finalists in the 2008 Pillsbury Bake-off. Hilterbrand was selected for her chicken molé poblano recipes while Edwards won for her jumbo honey-roasted peanut butter sandwich cookies. The Utah cooks will travel to Dallas in April to compete for the $1 million grand prize. Their recipes are below. All 100 original recipes are available online at www.bakeoff.com. Cooks can vote for their favorite recipe and be eligible for a $1 million drawing, too. Jamaine Batson, of Salt Lake City, and his recipe for curried chicken was the $200 runner-up in the Better Homes & Garden's magazine monthly recipe contest. Batson's recipe, published in December, won in the slow cooker ideas category. And Phillip Harrison, of West Jordan, and his steak and cheese pasta dish received the grand prize in Harmons' Choice Beef Recipe Contest. Harrison won $300 worth of Harmons' USDA Choice Angus Beef and a barbecue grill. Three individual store winners received $100 in Prestige choice Angus beef, a new product at the stores since October.

Chicken molé poblano

Source: Deann Hilterbrand, Salt Lake City, Ut.



Pillsbury Bake-off finalist

Don't forget to vote!
http://www.bakeoff.com/


1 cup chunky salsa
1/4 cup creamy peanut butter1/4 cup raisins
1 small chipotle Chile in adobo sauce (from 7-ounce can), seeded
1/2 cup chicken broth
1 clove garlic, finely chopped
2 tablespoons semisweet chocolate chips
2 tablespoons ground ancho Chile pepper or chili powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground coriander
1 pound boneless skinless chicken breasts
4 flour tortillas for burritos (from 11.5-ounce package)
1 avocado, pitted, peeled and thinly sliced
1/2 cup crumbled queso fresco or fresh mozzarella cheese
1/2 cup sour cream
In a blender or food processor, place salsa, peanut butter, raisins, chipotle Chile, broth, garlic, chocolate chips, ground Chile pepper, pumpkin pie spice and coriander.
Cover; blend until smooth.
In 12-inch skillet, place chicken breasts; add salsa mixture. Heat to boiling over medium heat, turning chicken occasionally to coat with sauce.
Reduce heat to low.
Cover; simmer about 20 minutes, stirring sauce occasionally, until juice of chicken is clear when center of thickest part is cut (170 degrees).
Remove chicken from skillet to cutting board; cut crosswise into 1/4 -inch slices.
Return chicken to skillet; stir to coat with sauce.
Heat tortillas as directed on package.
To serve, place each tortilla on serving plate; spoon 1/4 of the chicken and sauce mixture onto each tortilla.
Top with avocado, cheese and sour cream.
Fold tortillas in half over filling.
Serve immediately.

Makes 4 servings.

Jumbo honey-roasted peanut butter sandwich cookies

Source: Karry Edwards, Sandy, Ut.

Pillsbury Bake-off finalist

Don't forget to vote!
http://www.bakeoff.com/

2 (8-ounce) packages cream cheese, softened
1/2 cup creamy peanut butter
2 tablespoons honey

1 cup powdered sugar
1 (16.5-ounce) roll refrigerated peanut butter cookies (Pillsbury Create 'n Bake suggested) 3/4 to 1 cup honey roasted peanuts, coarsely chopped

In a large bowl, beat cream cheese, peanut butter and honey with electric mixer on medium speed until smooth. Add powdered sugar; beat just until smooth. Cover; refrigerate at least 1 hour.
While filling chills, heat oven to 350 degrees. Make peanut butter cookies as directed on package. Cool completely.
Spread 1/3 cup cream cheese mixture on bottom of 1 cookie; top with another cookie, bottom side down. Press cookies together slightly so cream cheese mixture just extends past edges of cookies. Roll edge of cream cheese mixture in chopped peanuts to generously coat. Repeat with remaining cookies.
Serve immediately, or store in single layer tightly covered in refrigerator up to 4 hours (cookies stored longer become very soft).

Makes 8 sandwich cookies.

Curried Chicken

Source: Jamaine Batson, Salt Lake City, Ut.

Better Homes and Garden

$200 runner-up in the Better Homes & Garden's magazine monthly recipe contest.


1 1/4 pounds skinless, boneless chicken thighs
1 red sweet pepper, chopped
1 yellow sweet pepper, chopped
1 small onion, sliced
1 fresh jalapeño pepper, seeded and finely chopped
2 cloves garlic, minced
1 cup low-sodium chicken broth
1/2 cup golden raisins
1/2 cup shredded coconut
3 tablespoons curry powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper, optional
1/2 cup unsweetened coconut milk
1 tablespoon cornstarch
Hot cooked rice
3/4 cup lightly salted cashews, coarsely chopped

In 3 1/2 - to 4-quart slow cooker, combine chicken, peppers, onion, jalapeño, garlic, broth, raisins, coconut, curry powder, salt, cinnamon and cayenne.
Cover, cook on low-heat setting for 8 1/2 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
In a small bowl, stir coconut milk and cornstarch until smooth.
Stir into chicken mixture.
If cooking on low, turn to high. Cover and cook 15 to 20 minutes more until slightly thickened. Serve over rice.
Sprinkle with cashews.

Makes 4 servings.

Strip steaks with blue cheese pasta

Source: Phillip Harrison, West Jordan Ut.
Winner of Harmons' Choice Beef Recipe Contest

His steak and cheese pasta dish received the grand prize in Harmons' Choice Beef Recipe Contest. Harrison won $300 worth of Harmons' USDA Choice Angus Beef and a barbecue grill.


1 pound spaghetti
4 slices of bacon
4 (8-ounce) New York strip steaks
Coarse salt
Coarse pepper
5 tablespoons unsalted butter
2 tablespoons chopped fresh chives
4 garlic cloves, minced
2 tablespoons extra-virgin olive oil
2 shallots, finely chopped
2 tablespoons all-purpose flour
1 cup chicken stock or broth
1/2 cup heavy cream
8 ounces blue cheese crumbles
2 to 3 tablespoons chopped fresh sage

Put a large pot of salted water on the stove to boil. Add the spaghetti and cook al dente. Drain and keep warm.
While pasta is cooking, preheat the broiler to high. Arrange bacon on a slotted broiler pan and cook until crisp on both sides. Remove the bacon to a paper towel-lined plate to drain. When cool enough to handle, crumble set aside.
Season steaks with salt and pepper on both sides. Arrange steaks on the broiler pan.
Place under the broiler and leave the door ajar to limit flare-ups and smoke (unless your broiler doesn't operate with the door open).
Cook steaks 4 minutes on each side for medium rare or up to 7 minutes on each side for medium well.
Meanwhile, soften 4 tablespoons of the butter in the microwave on high for 15 seconds.
Mix in chives and half the minced garlic. Set aside.
Heat a large skillet over medium heat. Add olive oil and the remaining tablespoon of butter. When the butter melts into the olive oil, add remaining garlic and shallots; sauté 3 minutes, add flour and cook for a minute more.
Whisk in the stock, bring to a bubble for about 30 seconds, and then stir in cream. When cream starts to bubble, add blue cheese and sage and a few grinds of black pepper. Turn off the heat. Stir until the cheese melts.
Remove the steaks from the oven and let rest for 5 minutes. Spoon 1/4 of chive and garlic butter mixture on each steak to melt as it rests.
Toss warm pasta with blue cheese sauce until coated evenly. Season with salt and pepper if necessary. Garnish with bacon crumbles. Serve steak with pasta.
Makes 4 servings.

Pepper-crusted New York Steak

Orem store winner, Kathy Soffe
Pepper-crusted New York Steak

5 Tbsp crushed peppercorns
5 Tbsp good olive oil
1 Tbsp kosher salt
1/2″ - 2″ New York steak or filet mignon

Simmer olive oil and crushed peppercorns on low for 7 minutes. Add koshersalt. Remove from heat and rub on both sides of steak. Put on a bakingsheet and cover with plastic and let sit at room temperature for 1 hour.Place a small amount of oil in a heavy frying pan and brown both sides ofthe steak. Try not to move it around in the pan in order to form a nicecrust. In the mean time preheat a cooking sheet with sides at 425 degrees.
Transfer browned steak to pre-heated cooking sheets and cook at 425 degreesfor 7 more minutes in the oven (for medium doneness).

Savory Spiral Beef

Ogden store winner, Christine P. Bare

Savory Spiral Beef

1-(4lb) shredded beef spoon roast fully cooked (follow directions on thepackage)
Reserve the juice.
2 packages sliced mushrooms sautéed in butter
1 onion sliced and caramelized
1 - 10.1 oz. crescent roll dough
2 cans brown gravy
1 tsp - 1 Tbsp spicy brown mustard (add to taste)

Fully cook Harmons’ spoon roast according to package instructions. Removebeef from pan drippings and set drippings aside. To shredded spoon roastbeef add ¼ to ½ cup of the canned the brown gravy that has the mustard addedto it. Heat to warm through. Sauté mushrooms in butter and set aside.Caramelize one sliced onion. Lay out crescent dough (whole can) flat.Spread with melted butter. Layer mushrooms, onions, then beef. Repeat.Roll as if a cinnamon roll. Coat with melted butter. Bake at 350 degreesfor 20 - 30 minutes depending on thickness (or until brown). Serves 6-8.Serve warm with additional gravy and meat juices poured over the beef roll.
Serve with mashed potatoes and a vegetable.

Asian Orange Marinated Steak

Roy store winner, Rachel McFarland
Asian Orange Marinated Steak

Recipe: To ensure a tender steak, marinate the meat at least 8 hours andslice it as thin as possible.

Marinade:
3/4 c. orange marmalade
1/4 c. soy sauce
3 Tablespoons hoisin sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1″ piece ginger, minced

A 1 1/2 to 2 pound London broil top sirloin, cut 1-2 inches thick

Combine all of the marinade ingredients, mix well. Place the steak in aplastic resealable bag set into a shallow bowl. Pour the marinade over thesteak and seal the bag. Turn the bag several times to coat the meat withthe marinade. Chill in the fridge for 8 hours or overnight turning thesteak occasionally. Remove the steak from the bag, reserving the marinade.
Arrange preheated coals in grill. Place steak over medium heat over coals.Grill until desired doneness brushing occasionally with the marinade.Remove steak from grill and let rest for 5-7 minutes. Cut steak into verythin slices across the grain.

Pina Colada Party Punch

By: Amanda Skinner

2 Cans Bicardi pina colada frozen concentrate

2 Cans white grape juice froven concentrate (keep frozen)

6 Cups cold water

3 2liter bottles of lemon lime soda

Mix in punch bowl of half can be made at a time in a large pitcher,

Ranch Cheese Ball

By: Amanda Skinner

1 Pkg ranch dressing mix
1 Cup mayonnaise
1 Cup milk
8oz Pkg cream cheese
8oz Shredded cheese

Mix the ranch dressing pkg, mayonnaise,and milk together well. Add cream cheese and shredded cheese to the mixture. Mix ingredients well and chill for 1/2 hour.
After chilling, make a ball with mixture, then roll it in sliced almonds. Let cheese ball chill for 3-4 hours before serving.

Seven-Layer Bean Dip

By: Amanda Skinnier

1/2 Cup Sour cream
1 pkg taco seasoning
1 (9oz) can refried beans
1 Large avocado
2 Tablespoons lemon juice
1 small can sliced black olives
2 Large Tomatoes chopped
2 Cups shredded cheese
1/2 cup green onions
1/2 teaspoon garlic salt

In a small mixing bowl combine the sour cream and taco mix; mix well.
Spread refried beans into bottom of 9x13 clear glass dish.
Layer mashed avocado on top of beans.
Sprinkle lemon juice and garlic salt over mixture.
Spread the sour cream mixture over the avocados.
Layer the olives over the sour cream.
Put the tomatoes over the olives.
Spread the cheese and onions over the entire mixture.

Serve with tortilla chips.

French Toast Breakfast Casserole

By: Amanda Skinner

1 loaf French Bread

¾ Cup. Butter softened
8 eggs

1 1/3 Cup Brown Sugar
2 Cup Milk

3 Tablespoons Dark Corn Syrup
2 teaspoon vanilla

1 Cup Chopped walnuts
½ teaspoon Cinnamon

Slice French bread into 1 inch cubes and place in a 9x13 baking dish. In a large bowl, beat eggs, milk, vanilla and cinnamon; pour over the bread. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Meanwhile, in a mixing bowl, cream butter, brown sugar and syrup until smooth; spread over bread. Sprinkle with nuts. Bake uncovered at 350’ for 1 hour or until golden brown.

Mexican Enchilada

By: Susan Proctor

Fry together with salt & pepper
1 Lb. Hamburger
2 Onions

Mix together
1 can enchilada sauce (10oz)
1 can tomato soap
1 can chili with beans
1 cup water
1 lb oz corn tortillas – cut in 1” strips, add to meat and tomato mixture.

Spread on
1-16oz. carton of sour cream.

Top with grated cheese.
Bake 30min. at 350’ Last 10 min add a package of corn chips.

Lemon Square Bars

By: Susan Proctor

INGREDIENTS
2 cups sifted all-purpose flour
1 cup confectioners' sugar
1 cup butter, melted
4 eggs
2 cups white sugar
1 teaspoon baking powder
1/4 cup all-purpose flour
5/8 cup lemon juice

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.

Original recipe yield:1 - 9x13 inch pan

SERVINGS 24

Caramel Rolls

By: Susan Proctor

Lion house Recipe

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
¼ cup sugar
½ cup butter, shortening, or margarine
1 egg
5 to 51/2 cups all-purpose flour, or bread flour
2 parts Roll Dough
½ cup melted butter
1 cup brown sugar
1 large package (6 ounces) vanilla pudding mix ( not instant)
3 tablespoons milk
½ teaspoon cinnamon Cinnamon-sugar

Divide dough into three equal parts, using 2 parts for the following recipe. Place third part in greased loaf pan and let rise; bake at 375’ degrees for about 35 minutes. Coat 9x13-inch pan or large Bundt pan with non-stick vegetable spray. Tear 1 part of dough into small pieces and drop randomly in bottom of pan. Melt butter and add remaining ingredients. Stir until well blended. Pour 2/3 of this mixture over the dough pieces in pan. Tear second piece of dough into pan to fill in empty spots. Pour remaining sauce over dough pieces; sprinkle with cinnamon-sugar. Cover with plastic wrap and allow to rise in warm place until double in size, 45 minutes to 1 hour. Bake at 375 degrees for 30 minutes. Allow to cool 10 minutes, then invert onto large platter. You can use Rhodes frozen dough.

Cheesecake Factory Sante Fe Salad Dressing

By: Susan Proctor

A Copy Cat recipe

Ingredients
3 whole big cloves of garlic, (minced-see instructions)
1 TBSP packed minced fresh ginger (see instructions)
2 bunches cilantro, (rinsed well, most of stalk ends trimmed off) finely chopped (see Instructions)
1/2 cup fresh lime juice
1-1/2 tsps wine vinegar
1/2 tsp ground cumin
3/4 tsp salt
1/2 tsp freshly ground pepper
1 TBSP honey
1/2 cup freshly grated parmesan cheese
1/2 cup canola oil
1/4 cup olive oil
1. I use a food processor. If you do not have one you will need to mince the garlic, ginger and cilantro before adding in the spices, lemon juice, honey, vinegar and cheese. Whisk in the oil so it is emulsified into the dressing.
2. Food processor instructions:
3. Drop garlic cloves and ginger through the feed tube while motor is on. Mince well. Add the cilantro and process until finely chopped. Add spices, lime juice, vinegar, honey, and parmesan cheese. Process until well mixed. With motor running slowly pour the oil through the feed tube. Let process one more minute. Enjoy!
Additional Tips
To make the salad you will need slivered mixed greens, shredded grilled chicken breast, corn kernels, rinsed black beans, bell pepper, chopped tomato, shredded cheese and toasted tortilla strips.
Description
Cilantro based salad dressing used in the Santa Fe Chicken Salad along with a drizzle of Spicy Peanut Sauce Dressing