OREO COOKIES

MINDY HAYCOCK

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

Mix well. Roll into balls.

Bake @ 350* for 8 – 10 mins.

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

HARD TACK CANDY

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

TERIYAKI CHICKEN

SHAUNA NORTON

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.

RANCH HASH BROWNS

NANCY PETERSON

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.

FRIED RICE

NICEA DEGERING (GOOD THINGS UTAH)

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!

CHICKEN FETTUCCINE ALFREDO

SHAUNA NORTON

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.

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

Brown chicken in oil with seasonings

CHEWY CHOCOLATE COOKIES

SHAUNA NORTON

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.

CHICKEN TORTILLA SOUP

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.