Teriyaki Chicken Salad

Grami made this really yummy teriyaki chicken salad when we were all at her house last summer and I loved it so much that I found myself craving it. But when I asked her for the recipe later, she couldn't find where she had put it. So I had to do a search online to find something similar and what I found is almost as good. Nothing beats Grami's, though. I think she cooks with more love than I do. :)

Teriyaki Chicken Salad

Teriyaki Vinaigrette

2/3 - 1 cup olive oil or canola oil
2/3 cup teriyaki sauce (less if you prefer a milder taste)
1/3 cup rice vinegar
1/3 cup cider vinegar
1/4 cup sugar
1 tsp salt
1/2 tsp pepper

Mix all ingredients together in a food processor until dressing is smooth and creamy looking.

Pasta

16 oz bow tie pasta, cooked, drained, and cooled

Mix half the dressing with the pasta and let marinate in the refrigerator for at least an hour.

Salad

1 bag (5-10 oz) fresh spinach
6 oz craisins
2 cans (8 oz) mandarin oranges, drained
1/4 cup sesame seeds, toasted
6 oz honey roasted peanuts (Grami used sliced almonds, so I did)
2 cups cold shredded chicken tossed with 2-3 tbsp teriyaki sauce

*note: the recipe I found also called for parsley, water chestnuts and green onions...I omitted these. The unadulterated version of the recipe I used is here. I also found a similar recipe with a slightly different construction here.

Toss all ingredients together with pasta and add remaining dressing to taste.

Chocolate Chip Cookies

I know everybody has a chocolate chip cookie recipe, or several, but I got this recipe from a sister in my ward and they are fantastic. Probably the best chocolate chip cookies I have ever had.

Chocolate Chip Cookies

1 cup butter, softened
2 eggs
1 cup sugar
1 cup brown sugar
1 tsp vanilla
1 cup flour
2 cups wheat flour
½ tsp salt
1 ½ tsp baking soda
2 bags chocolate chips
1 candy bar, shredded

Heat oven to 350 degrees.

Beat butter, eggs, sugars and vanilla together until creamy. Sift together flours, salt and baking soda. Add to first mixture and stir well. Add chocolate chips and shredded candy bar and stir until combined.

Form ¼ cup dough into tall tower shapes and place well spaced on cookie sheets. Bake for 10-20 minutes or until cookies look not quite done. Let them cool on cookie sheets for 5-10 minutes where they will finish cooking and settle into delicious cookies.

Makes about 3 dozen

RECIPE NEEDED

Does anyone have an amazing Fudge recipe?!?!??! I've been on a quest for years trying to find a creamy, melts in your mount fudge recipe!!!! If you have one "I NEED IT"!!!!

Thanx,
Chelsi

Creamy Sweet Potato Pie

4-5 yams or sweet potatoes
1/4 cup butter
1/4 cup brown sugar
1/2 cup half'n half
1 bag mini marshmallow

*Peel yams and cut into big chunks. Cook yams, by boiling, baking, steaming or pressuring. (I pressure cooked my sweet potatoes for about 15 minutes. It seems to me to be the best way to cook them because you don't boil all the flavor out of them. Place cooked yams in a baking dish, add butter, brown sugar and half'n half (note: I am not sure of the exact measurements that I used but this seemed to be about right... you can add more or less to the ingredients.)

*Bake at 350 F for about 15 min or until bubbly. Top with marshmallows, broil for a minute or 2 until marshmallows are golden brown!

CHEF'S NOTE: During this past Thanksgiving, I was trying something new with the sweet potato pie by adding the cream. The sweet potato pie was amazing! I think between pressure cooking the potatoes and adding cream made this Thanksgiving's Sweet Potato Pie a hit!! I wanted to added it to our recipe site so that I wouldn't forget how to make it for next time!!!

Reese Bars

1 cup butter
2 cup peanut butter
4 cup powder sugar
1 package crushed graham crackers or 1-1/2 cup crumbs
1 package chocolate chips

*Cream butter, peanut butter, and powder sugar. Add crushed graham crackers. Press mixture into cookie sheet. Melt chocolate chips. Spread over peanut butter mixture and chill until firm. Refrigerate left overs, if any :)

French Loaf Bake

1 loaf of French bread
1 dozen eggs
1/3 cup of milk
1 cup syrup
2 tsp. Pumpkin pie spice (or cinnamon)
1 8 oz. package cream cheese
powder sugar (optional)

*Pre-heat 350 F

*Gently beat eggs in a large bowl. Add milk, syrup, and spices to eggs. Cube cream cheese and add to egg mixture. Tare bread into pieces and add to egg mixture. Mix until bread is saturated. Pour and press into a cake pan. Bake for 1 hour. Check to make sure eggs are cooked before finished cooking. Sprinkle powder sugar over French loaf bake. Serve warm!

Optional topping: syrup, jam, jelly, fruits, whip topping...be creative!!!

CHEF'S NOTE: You can prepare this the night before and let soak in refrigerator overnight. Helps save time in the morning since it does take a little longer to cook.

Green Chili Sause

2-3 boneless pork chops (or stewed pork meat)
garlic salt
6-8 cups green chili
1-2 cans of diced tomatoes (with green chilies; optional but best) with juice
2-3 cans of El Pato sauce, any kind (optional but adds great taste and spiciness)
1 tsp ground coriander
1-2 garlic cloves, finely chopped
2 chicken bouillon cubes
1-2 tbsp. of lard (olive oil works but bacon grease is best for taste)
2 heaping tbsp. of flour
2 heaping tbsp. of cornstarch
2-3 cups cold water

*In a pot, boil pork meat for 1-2 hours on low with garlic salt. Mean while chop green chili and put into a large pot on medium heat. Add diced tomatoes with juice, el pato sauce and coriander. Add enough water to cover chili and tomatoes.

*Once pork meat is cooked, finely chop pork meat and return back into pot (note: I like to use my little food processor to really shred the meat). Add fresh chopped garlic and chicken bouillon cubes. Make sure meat is covered with water. Cook meat until water is gone. Add lard to meat, cook on medium heat until meat browns nicely. Add 2 heaping tbsp. of flour and brown for 1 minute. Add meat to chili sauce. Mix cornstarch with water and then added to chili sauce. Bring chili to a boil, then reduce and let simmer. If you would like your sauce to be thinker just add more cornstarch...but be sure to disolve your cornstarch in water before adding to chili sause or you will have lumps! Add water if you desire to have thinner or if needed.

CHEF'S NOTE: This recipe makes a pretty large batch of chili sauce so once it cools I like to divide the sauce into our family's serving size in freezer containers and freeze until ready for use. We use it in Chili Beans, Stews, Navajo Tacos, Enchilladas, smother burritos with it, or on anything else that we want to give a little kick too! Also play with the recipe...this is my base version, you can give it your own personal flare and add new things. Just promise me that when you do add your own personal flare and it makes the chili sauce unbelievable, that you must share your secrete with me!!!

Tossed Strawberry Salad

6 cups torn mixed greens
1/2 cup shredded montery jack cheese
1/2 cup shredded cheddar cheese
2-1/2 cups sliced strawberries
1/2 cup sugared almonds (see below for sugared almond recipe)

Toss all of the salad ingredients with desired amount of the Poppy Seed dressing. (see below for poppy seed dressing recipe)

Serves 6-8


Sugared almonds
1 egg white
1 tablespoon water
2-1/4 cups chopped almonds
3/4 cup sugar

Spray a 15x10x1 pan with pam. Beat egg white and water together till blended - add chopped almonds and coat well. Pour 1/2 cup sugar over almond mixture. Stir and spread onto prepared pan. Sprinkle with remaining sugar. Bake at 325 for 10 minutes. Remove from oven and stir. Bake an additional 10 minutes - Remove from oven and cool before adding to salad.


Poppy Seed Dressing:
2 cups sugar
1-1/4 cups white vinegar
2 teaspoon dried mustard
1 teaspoon salt
3 tablespoons poppy seeds
1/4 cup dried onion flakes
1/4 cup orange juice
3-1/3 cups vegetable oil

Mix all ingredients except oil in blender/food processor. Blend well -add oil very slowly and blend well. Store in refrigerator until ready to use. Keeps up to 3 weeks.

Makes 6 cups!!!

Pumpkin Cake Roll

Cake Mix:
3 eggs
2/3 cup canned pumpkin
1 cup sugar
3/4 cup floor
1 tsp. baking soda powder sugar
1 tsp. cinnamon
powder sugar

Filling:
8 oz cream cheese
2 tbsp. butter
1 cup powder sugar
1 tsp. vanilla
chopped nuts (optional)

Pre-heat 375 F

*Prepare Cake: Prep cookie sheet by lining it with parchment paper and spraying parchment paper with a non stick spray. Combine all of the cake mix ingredient together except for powder sugar. Mix well. Spread batter into the prepared lined cookie sheet. Bake for 12-15 min or until done. Cool for 5 min. Using a nice clean towel (actually I have found that the parchment paper works even better...but towel is traditionally used) coat with powder sugar. Roll cake in towel (or parchment paper). Let cool completely.

*Prepare Filling: Mix all filling ingredients together except for the nuts (optional).

*Unroll cake, leaving on towel (or parchment) and spread filling onto cake. Sprinkle nuts on top. Roll cake back into its original roll. Dust roll with powder sugar. Keep refrigerated.

Serves 12

Pulled Pork Sandwiches

This is from the Martha Stewart magazine.

1 pork roast (shoulder or rump; about 5 lbs)

3 tbsp paprika

2 tbsp minced garlic

1 tbsp brown sugar

1 tbsp ground mustard

3 tbsp coarse sea salt

6 rolls or buns

Stir together paprika, garlic, b sugar, ground mustard, and salt in a small bowl. Rub mixture all over pork. Cover with plastic wrap and refrigerate at least 3 hours (I have never done this :)

She says to cook pork in 300 degree oven for about 6 hours but I just throw it in the crock pot for 8. Transfer roast to cutting board and let rest 10 min. Pull with fork.

I take the juice out of the bottom of the pan and mix them with barbeque sauce in a pan and cook it til it thickens up again. Serve pork on buns with sauce.

Almond Cake

This is a simple dessert that always turns out nice

Melt: 1 stick of butter

Add: 1 c sugar-beat together with butter

2 eggs-beat til creamy

1 tsp almond extract-beat well

1 c flour-incorporate carefully. Don't over mix.

Pour into greased and floured 8x1.5 in round pan (my mother-in-law lines the pan with parchment paper)

Top with sliced almonds

Bake: 350 for 28-32 min

After cake is baked, cool on wire rack. Turn onto a plate and sprinkle powdered sugar on top.

Frog Eye Salad

This is our families version:

1 pkg pistachio pudding (you can use vanilla for the original version)

1 can crushed pineapple (save juice)

1 container cool whip

1/2 pkg acini di pepe pasta

1 1/2 c mini marshmallows

1 small can mandarin oranges

Cook the pasta, drain and rinse. Set aside. Put pudding in a bowl and pour pineapple juice over it. Mix it well. Add cool whip. (You might want to start out using half and see how much you like. Our family likes the whole thing) Mix well again. Add the rest of the ingredients and chill for at least an hour.

Caesar Salad Dressing

I make this for my Chicken Caesar Salad and it's super yummy!!

1/4 cup fresh lemon juice
1/4 cup reduced-fat mayonnaise
1/4 cup finely grated Parmesan cheese
1 small garlic clove

*Serve on top of 1 package of romaine lettuce hearts and strips of cooked chicken
serves: 4

Chicken Pot Pie

2 premade pie crusts
2 chicken breasts, cooked and shredded
2 tbsp butter
2 tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 tbsp chicken bouillon
2 cups milk
3 cups frozen vegetables (I like peas, carrots, corn, and southern-style hashbrowns)

Preheat oven to 375 degrees. Melt butter in large saucepan over medium-high heat. Stir in flour, salt, pepper, and bouillon until dissolved and cook one minute. Add milk stirring constantly until bubbly. Add frozen vegetables and shredded chicken. Put bottom pie crust in pie plate and pour in filling. Lay second pie crust over top and pinch sides to seal. Cut slit in top of crust, place strips of foil around edges and bake for 1 hour to 1 1/2 hours or until crust is golden brown.

3 Ingredient Enchiladas

1 package frozen taquitos (cheese, beef, chicken, whatever)
1 jar enchilada sauce
Shredded cheddar cheese

Preheat oven to 350 degrees. Place taquitos in casserole dish; cover with enchilada sauce. Sprinkle cheese on top.

Bake in oven until cheese bubbles, about 10-15 minutes.

Tequila Berry Salad

1 head lettuce, sherreded
1/2 head cauliflower chopped fine
1 lb. cooked bacon, cooled/crubled
1/4 to 1/2 Parmesan cheese

DRESSING:
1 cup mayo
1/4 cup sugar

Mix dressing in small bowl; let sit for 15 min. Combine lettuce, cauliflower, bacon and parmesan cheese in large bowl. Toss dressing into salad just before serving

Grami's Creamy Lemon Meringue Pie

1 gram cracker crust
2 eggs, seperated
1 (14 oz.) can sweetened condensed milk
1/2 cup lemon juice
1 tsp. cream of tarter
1/4 cup sugar
1 tsp. grated lemon rind (optional)

Preheat oven at 350 F

1. In bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and rind. Turn into crust.

2. Meringue: Beat egg white with cream of tarter until foamy; gradually add sugar; beat until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake 15 min. or until meringue is golden brown. Cool, chill before serving.

Creamy Chicken and Rice

4 cups COOKED rice
1/2 cup butter or margarine, divided
1/4 cup all-purpose flour
2 cups milk
2 tsp. chicken bouillon granules (or 2 bouillon cubes)
1/2 to 1 tsp. seasoned salt
1/2 tsp. garlic powder
1/4 tsp. pepper
4 to 5 cups cubed COOKED chicken
12 ounces process American cheese, cubed
2 cups (16 oz.) sour cream
1 1/4 cups crushed butter-flavored crackers (about 32)

Spread rice into a greased shallow 3-qt. or 13in x 9in x 2in baking dish; set aside. In a saucepan, melt 1/4 cup butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. Melt the remaiining butter; toss with cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425 F for 10-15 minutes or until heated through.

Spinach Alfredo Lasagna

12 oz. lasagna noodles
1 pound bulk pork sausage
1 package (10 oz.) frozen chopped spinach, thawed and well drained
1 jar (17 oz.) Alfredo sauce
1/2 tsp. salt
1/4 tsp. pepper
1 egg
2 cups (8 oz.) shredded cheddar cheese
1 carton (15 oz.) ricotta cheese
1/2 cup grated Parmesan cheese
1 cup (4 oz) shredded mozzarella cheese

Soak the noodles in hot water for 15 minutes. Mean while, in a skillet, brown the sausage. Drain noodles; set aside. Drain sausage; add spinach, Alfredo sausce, salt and pepper. In a bowl, combine the egg and cheddar, ricotta and Parmesan cheeses: mix well. In an ungreased 13-in.x 9-in.x 2-in. baking dish, layer a third of the sausage mixture, noodles and cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese. Cover and bake at 350 F for 45 minutes. Let stand for 15 minutes before cutting.

Oriental Coleslaw

SALAD:
One package of Top Romen (chicken flavor)
2 oz or 2/3 cup of sliced almonds
9 oz shredded coleslaw
optional: pineapple, orraisins

DRESSING:
1/2 cup corn oil
1/4 cup sugar
1 tbsp. red wine vinegar

Combine salad ingrediance in a large bowl. Combine dressing ingrediance in a small bowl. Toss dressing into salad.

Serves: 6-10

Bean & Corn Salsa

1 can black beans-drained & rinsed
1 can corn drained
1 can Ro-Tel or 2 lg tomatoes peeled & diced
1 bunch green onions, chopped
3 Avocados, diced

Dressing:
2 tsp olive oil
1-2 limes squeezed
2 tsp red wine vinegar
1 tsp cumin
Salt & pepper to taste

Drain and rinse beans and corn. In a bowl mix beans, corn, tomatoes, onion and avocado. Stir together dressing ingredients in another bowl. Add to veggies, stir and let refrigerate until ready to serve. Serve with tortilla chips.

Note: If you plan to make salsa before hand don't add avocados in until ready to serve to avoid browning.

Brownie Pudding Cake

1 1/4 cups all-purpose flour
1 1/2 cups granulated sugar, divided
1/2 cup unsweetened cocoa powder, divided
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
3 tablespoons butter or margarine, melted
1 1/2 teaspoons vanilla, divided
1 cup semi-sweet chocolate morsels
1 3/4 cups boiling water
1 tablespoon powdered sugar (optional)

1. Preheat oven to 350 F. Combine flour, 3/4 cup of the granulated sugar, 1/4 cup of the cocoa powder, baking powder and salt in a large bowl. Add milk, melted butter and 1/2 teaspoon of the vanilla; stir until smooth. Stir in chocolate morsels. Spread batter evenly in 8x8 pan.

2. In a small bowl, whisk together remaining 3/4 cup granulated sugar and 1/4 cup cocoa; gradually stir in boiling water and remaining 1 teaspoon vanilla. Carefully pour mixture evenly over batter in pan.

3. Bake 30-35 minutes or until tooth pick inserted in center comes out clean. Cool 10-15 minutes. Sprinkle with powder sugar (can be optional).

Note: Our family loves to eat this dessert warm with vanilla ice cream topped with nutts and whip cream...YUMMY!!!!

Pizza Crust

1 package active dry yeast
1 cup warm water (110F)
1/2 teaspoon salt
2 teaspon olive oil
about 3 1/2 cups all-purpose flour
corn meal
tomato sause
cheese
toppings of your choice

In a large bowl, dissolve yeast in warm water; let stand until soft (about 5 min.). Stir in salt and the 2 teaspoon olive oil. Gradually mix in 3 cups of flour to form a soft dough. Turn dough out onto a floured board and knead until smooth and elastic (about 5 min.), adding remaining flour as needed. Turn dough over in a greased bowl; cover and let rise in a warm place for about 20-30 min.
Prepare pizza pan with a light coating of corn meal. Roll dough out to desired pizza size. Gently put into pizza pan.
Top pizza with tomato sause, cheese and toppings of your choice. Bake on lowest rack at 500 F for about 12-15 min.

Cheesy Potato Soup

5 potatoes, peeled and cubed

1 carrot finely chopped 

1 1/2 c. water

1 tsp. salt

2 1/2 c. milk

3 Tbsp. flour

3 Tbsp. melted butter or margarine

1 1/2 tsp steak seasoning (I use McCormick Montreal Steak)

1 tsp. pepper

2 c. shredded 4 cheese blend

In a pot combine potatoes, carrot, water, and salt.  Bring to a boil.  Reduce heat and simmer 15-20 min.  Stir in milk.  Combine butter, flour, steak seasoning, and pepper in a small bowl.  Stir into potatoes, cook til thick and bubbly.  Remove from heat and stir in cheese.  Eat with lots of bread!

Tator Tot Casserole

I'll start since someone has to. I could eat this once a week and be just fine, but Eric is ready to bump this meal out of the rotation. We've eaten it a lot. This is a modified version of traditional tator tot casserole: ground turkey instead of beef, chicken stock and sour cream instead of canned cream soup. I like adding quinoa to meals, but if you don't or don't have any on hand, just up the ground turkey to 1/2 lb. This meal can easily be doubled if you want to make a regular casserole size...we can't eat that much. And you can use any frozen vegetables you want or have in your freezer. You can probably add fresh vegetables, too. You might need to cook them a little first, though.


Tator Tot Casserole

1 tbsp olive oil
1/3 lb ground turkey breast
salt and pepper
poultry seasoning
1 cup cooked quinoa
1/2 bag frozen peas and carrots
1 tbsp flour
1 cup chicken stock
1/2 cup sour cream
1 bag frozen tator tots
1/4 cup shredded cheddar cheese

Preheat oven to 450 degrees or according to directions on tator tot bag. Heat oil in large skillet over medium high heat. Brown turkey breast and season with salt, pepper and poultry seasoning. Add quinoa and frozen vegetables and mix well. Stir in flour and let cook 1 minute. Add chicken stock and sour cream and stir until smooth. Bring to bubble. Pour into 8x8 casserole dish and top with frozen tator tots (it probably won't take the whole bag). Bake according to directions on tator tot bag (about 25 minutes). Sprinkle with cheese the last few minutes.