2 dry devils food cake mix
4 eggs
¾ c. shortening

Mix well. Roll into balls.

Bake @ 350* for 8 – 10 mins.

8 oz. cream cheese
2 c. powered sugar
1 T. butter


Nancy Peterson

2 c. sugar
¾ c. white karo syrup
1 c. water
¼ tsp. flavoring

Mix everything but, flavoring

Cook to 300* on high, take off heat and add flavoring and color.

Pour into 2 buttered pie tins.

Cool till edges become firm

Sprinkle with powered sugar



¾ c. sugar
¾ c. soy sauce
1 c. water
1 tsp. lemon juice
10 shakes of garlic

For 25-28 mins on med – high heat cook 4-5 pieces of chicken in above mixture. If mixture gets to thick add a little water. Serve with rice. Use left over sauce on rice.



6 c. frozen hash browns
1 T. bacon bits
½ c. shredded cheddar cheese

Mix together:

1 ranch dressing mix
1 ¼ c. milk
3 oz. cream cheese

Put hash browns in a 13 x 9 pan. Pour above mixture all over hash browns. Top with bacon bits and cheese.

Cover and Bake @ 350* for 35 mins.



1-2 chicken breast or 10 chicken tenders (cut into small pieces), marinated in soy sauce for ½ hr.
3 eggs
2 carrots (finely chopped or shredded)
½ white onion (finely chopped)
¾ c. frozen peas
¼ c. butter
1-2 garlic cloves crushed or 1 teas garlic powder.
2 c. white rice cooked (not instant)

In a large frying pan cook chicken in small amount of olive oil. Add carrots and onions & sauté until onions are clear. Add frozen peas and cook until soft.

Add rice to mixture

In another pan scramble 3 eggs, and add to above mixture. Melt butter, add garlic cloves to butter. Stir and add to mixture.

Mix all together well. Add extra soy sauce to taste. Enjoy!



1 1/2 T. butter
1 1/2 T. flour
2 c. milk
8 oz. cream cheese
1/2 c. parmesan cheese
salt and pepper to taste (not much)

Melt butter in saucepan over medium heat.  Add flour to make paste, then slowly add milk while stirring.  Add cream cheese (I heat up my cream cheese in the microwave for about 45 seconds before adding it to the sauce).  Continue to stir until thick and creamy.  Add Parmesan and mix well.  Serve over fettuccine, bow tie, or penne noodles, sprinkle parsley on top.  Also serve with chicken.

2 Chicken breasts sliced thinly
2 Tb. Extra Virgin Olive oil
Mrs. Dash seasonings only (original flavor)

Brown chicken in oil with seasonings



4 eggs
2 tsp. vanilla
2 c. flour
3/4 tsp. salt
2 tsp. baking powder
3/4 c. powered sugar
2 c. sugar
4 (1oz) squares unsweetened chocolate melted or coco
1/2 c. melted butter 1/2 c = 1 Stick

Combine flour, baking powder and salt in bowl; set aside. Beat melted butter and sugar in large bowl with until light and fluffy. Add eggs, 1 at a time, beating until well blended after each addition. Add vanilla and mix. Gradually add flour mixture, beating on low speed after each addition until well blended.

Cover and chill 2 hrs or overnight.

Preheat oven to 350* Shape dough into balls. Roll balls in Powered sugar to coat. Place balls 2 inches apart on greased cookie sheet. Bake 10-12 minutes. Transfer to a wire rack and let cool.


4 chicken breast halves
2 15 oz cans black beans (undrained)
2 15 oz cans Mexican stewed tomatoes
1 c. salsa
4 oz can chopped green chilies
14 1/2 oz can tomato sauce

Combine all ingredients in crock pot. Cover and cook on low 8 hours. Just before serving remove chicken and shred or slice into bite sized pieces. Stir into soup.

Serve with chips and cheese.

*This recipe makes a lot, making 1/2 of the recipe works well too.



1 3 oz cream cheese (softened)             
2-3 T milk
2 T melted butter
2 T chopped onion
2 C cooked chicken (diced)
1 can crescent rolls (buttered)
1/8 tsp pepper
1 C bread crumbs
1/4 tsp salt

Blend cheese and butter.  Add chicken, salt, pepper, milk and onion.  Separate crescent rolls, pat out until thin.  Spoon 1/4 c of mixture onto base of triangle and roll up. Pinching the ends closed. Roll in bread crumbs.

Bake on un greased sheet at 350* for 20-25 min.

Serve with cream sauce:
1 can cream of chicken soup
2 T sour cream
1/2 c milk

Heat & serve over rolls.


Shauna Norton


Tortilla (I like to buy uncooked tortillas and cook them myself.)
Black Beans
Cilantro Lime Rice (recipe included)
Chopped romaine lettuce
Sweet Pork (recipe included)
Guacamole (recipe included)
Pico De Gallo (recipe included)
Tortilla strips or crushed tortilla chips
Lime wedge
Tomatillo Ranch Dressing (recipe included)
Shredded Pork

Sweet Shredded Pork:

5 lb boston butt pork roast        1/2 c. chicken broth
1/4 c. ketchup        2 fresh garlic bulbs, minced
1/4c. soy sauce        1 1/3 c. brown sugar

Combine all the above together in a crock pot. Place on low heat for 6-8 hrs. On the last hr pull out roast and shred. Place back in crock pot for 1 hr.

Pico Sauce:
1 can diced tomatoes (mexican flavor)
1/2 bunch cilantro (leaves only), diced
1/2 chopped purple onion
1 minced garlic

Mix together, chill and serve.

Cilantro Lime Rice:
1 c. uncooked rice            2 c. chicken broth
1 clove garlic, minced        1 tsp. grated lime peel
2 T. chopped fresh cilantro
1 tsp. margarine (optional)
1/8 to 1/4 tsp. ground black pepper

Combine rice, margarine, garlic, lime peel, pepper, and broth in a 2 to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in cilantro. Servings: 6

Tomatillo Ranch Dressing:
2 c. mayo
2 T. white vinegar            1 garlic clove
2 T. water                1/2 tsp. salt
1/2 bunch cilantro (just leaves)
1 jalapeno without seeds (add a few seeds if you would like it hotter and spicier)

Blend in blender until smooth

3 avocados
1/2 c. salsa
1 tsp. lemon juice
3/4 c. sour cream
2 tsp. season all salt

Add all ingredients and cut with pastry cutter until well blended.



1 Package Good Seasons Italian Dressing Mix (mix like it says on package)
1 Can Black Beans (drain and mix)
1 Can of Corn (drain)
2 or 3 Tomatoes



4 Boneless Skinless Chicken Breasts
1 Cube Butter
1 pkg. Good Seasons Italian Dressing Mix
1 can Cream of Chicken Soup
1 pkg. Cream Cheese (8 oz.)

Melt butter in crock pot. Mix in Italian Seasoning.  Put chicken in crock pot and let cook 3 hrs. on High or 6 hrs. on low.  Remove chicken from crock pot and shred it.  In crock pot leave the juices and add cream of chicken soup and cream cheese (room temperature).  Whisk together till smooth.  Add shredded chicken and cook another 20 - 30 minutes.  Serve over Egg Noodles or Rice.


Cody Haycock

1 ½ c, sugar
¾ c. buttermilk
½ c. butter
2 T. light corn syrup
1 tsp. baking soda
2 tsp. vanilla

Bring first five ingredients to a boil.  Boil for seven minutes and remove from heat.  Add vanilla.  Keep in mind that the baking soda does fizz a little and rises quite a bit.


Shauna Norton

Lemon Cake Mix
Lemon Frosting
1 Stick of Butter
3 Eggs
1 8 oz. Cream Cheese Softened

Mix together lemon cake mix, 1 stick of melted butter and 1 egg. Press into a 8 x 13 pan (greased.)

Mix together cream cheese and frosting. Set aside ¾ to 1 c for use later.

Add 2 eggs to remaining frosting mixture. Pour on top of crust. Bake @ 350 for 30 mins.

When cooled add the frosting that was set aside.


Good Things Utah

fat boy vanilla sandwiches (enough to fill a 9 x 13 pan)
1 can of sweetened condensed milk
hot fudge topping
caramel topping
whip cream

In a 9 x 13 pan lay fat boy vanilla sandwiches to capacity. Use fork to poke holes in each sandwich. Poor 1 can of sweetened condensed milk over top of sandwiches. Add hot fudge and caramel. Place in freezer till frozen.

Remove from freezer and add more hot fudge.

Serve and enjoy.