Lemon Pepper Chicken Over Rice
From: Good Things Utah
{mom}

chicken
1 lb. chicken, cut into 1/2 in pieces
1 tsp. lemon pepper

sauce
1 can cream of chicken (or mushroom) soup
1/2 cup milk
1 cup grated cheese
1 tsp. lemon pepper
1/4 cup mayonaise
1 Tbsp. parsley flakes

Place chicken pieces in baking dish-sprinkle with lemon pepper. Bake at 350 for 30 minutes. Remove from oven, drain any liquied. Make sauce by combining all ingredients. Pour over cooked chicken and bake an additional 30 minutes. Serve sauce and chicken over rice.

Chicken Stuffing Casserole
From: Nancy Ware

1 chicken boiled and deboned
2 pkgs. Stove Top Stuffing-prepare as on package
1 can cream of chicken soup diluted with milk.

Put chicken in 9x13 pan, put stuffing on top. Pour soup over that lifting with fork to let mixture run down to chicken.

Bake at 350 until warm.

Ritz Cracker Chicken
From: Grandma's Funeral
{mom}

1 whole chicken boiled, cooled and deboned (save the chicken stock to cook rice)
Put chicken in a 9x13 pan.
2 cans cream of chicken soup
1 pt. sour cream
**Mix and put on top of chicken**

Crush 1 1/2 sleeves of Ritz crackers. Sprinkle on top of the chicken and sauce.
3/4 cups melted margarine-drizzle on top of everything.
Bake at 350 for 25 minutes

May serve on top of rice.

Chicken and Rice Dish
from: KSL {mom}
(Perfect for cooking while at church)

Take skin off chicken pieces with paper towel. Spray baking dish with pam.
Put 1 cup of rice (uncooked) in baking dish.
Mix together and blend:
1 can cream of chicken soup
1 can cream of mushroom soup
1 pkg. dry onion soup mix
2 cups milk

Put chicken on top of rice. Bone size down. Cover with soup making sure each piece has soup on it. Cover loosly with foil.
Bake at 275 for 3 hours or 350 for 1 1/2 hours

Enchiladas
from: Dd

1 package flour tortillas
1 pound hamburger
salt, pepper, onions
chopped olives
grated cheese
2-16 oz. cans enchilada sauce

Brown hamburger, put in tortillas with cheese, olives and sauce. Roll. Set side-by-side in pan. Dump sauce on top and add cheese. Bake at 350 for 20 minutes

Zucchini Casserole
{mom}

4 medium zucchini sliced 1/2 inch thick
3/4 cup sliced carrots
1/2 cup chopped onion
6 Tbsp. margarine (divided)
2 1/4 cup herbed stuffing mix (divided)
1 can cream of chicken soup
1/2 cup sour cream

Boil zucchini and carrots until tender (15 minutes). Drain.
Saute onions in 4 Tbsp. of butter until tender. Stir in 1 1/2 cup stuffing mix, cream of chicken soup and sour cream. Gently stir in veggies. Put mixture in sprayed casserole dish. Melt remaining butter in saucepan. Add remaining croutons. Toss gently and sprinkle over casserole. Bake at 350 for 30-40 minutes.
6-8 servings

Fiesta Chicken Enchiladas
from: Melanie's Graduation

2 (10 3/4) cans cream of chicken or mushroom soup/or 1 can each
1 pint sour cream
1 medium onion chopped
1 (2 1/4 oz) can chopped or sliced olives
1 (4 oz) can diced green chilis
4-6 boneless skinless chicken breasts, cooked and cubed
8-10 flour tortillas cut into bite-sized pieces
3/4 pound cheese grated (cheddar and monterey jack make a good combo)

Heat oven to 350.
Mix soups, sour cream, onion, olives and chilies in a large bowl. Add cooked chicken and stir. Place half of tortilla pieces in bottom of greased 9x13 pan. Spread half of chicken mixture over tortillas, add 1/2 of cheese on chicken. Repeat. Bake uncovered 45-60 minutes.
Serves 8-10.

Fruit Salad
{mom}

1 large can fruit cocktail
1 large can pineapple chunks
1 small pkg. instant lemon pudding
Sprinkle pudding over undrained cocktail and pineapple.
Add 1 large can drained mandarine oranges and 4 slices of bananas.
Chill well or store canned fruit in fridge before mixing.

Pasta, Spinach and Chicken Salad
from: Jill Jones-Aunt Margies
{mom}

Marinate overnight:
2-3 cups cubed cooked chicken
16 oz. cooked bowtie pasta
Marinade:
1 cup oil (olive or vegetable)
2/3 cup teriyaki sauce
2/3 cup white wine vinegar
6 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. pepper

Just before serving mix in:
10 oz. bag of spinach
6 oz. can honey roasted peanuts
6 oz. craisins
1 bunch green onions chopped
3-11 oz mandarine oranges drained
1/4 cup toasted sesame seeds

Trisha's Jello
{mom}

Bottom
1-3oz rasperry jello
1-3oz strawberry jello
**Dissolve in 2 cups boiling water. Add 2-4 cups frozen berries (berry medley)
Refrigerate until set.

Middle
8 oz. cool whip
8 oz. cream cheese
1/2 cup sugar
**Combine together well and spread over. Set jello.

Topping
1 1/2 cup crushed pretzels
1/4 cup melted butter
1/3-1/2 cup sugar
**Mix together and sprinkle on top**

Pasta Salad
from: Aunt Donna

1 bag twisted pasta--cooked and drained
1 cup cubed cheese
1 cup cubed ham
1 can black olives
1 cup celery
1 cup tomatoes
1 pkg. broccoli

Dressing
1 bottle Italian Salad Dressing
1/2 cup mayonaise

Broccoli Salad
{mom}

3 lbs. broccoli washed, drained, cut in bite-sized pieces
8-10 slices of bacon, cooked and cut
1/2 red onion
1/2 cup raisins (optional)
1 cup grated cheese
**Combine well. Toss with dressing.**

Dressing
1 cup mayonaise
1/4 cup sugar
2 Tbsp. Vinegar
**mix add to broccoli mixture**

Ramen Noodle Salad
{mom}

Dressing
1 pkg. chicken ramen noodle seasoning
1/2 cup sugar
1/2 tsp. salt
1/2 cup oil
1/4 cup rice vinegar

Brown 2 Tbsp. sesame seeds and 1/2 cup slivered almonds or peanuts in a little oil. Let cool add to dressing.

Cut up 1/2 head cabbage or lettuce and several green onions in a bowl, just before serving add 1/2 of a package of Ramen Noodles that have been crushed. Toss and serve. May add cubed chicken breasts.

Yummy Pudding Cookie Salad
from: Aleta
{mom}

1 large instant vanilla pudding
mix with: 1 cup buttermilk
1/2 cup regular milk
This will be thick and gooey. Add:

1 large cool whip-Mix until creamy
Add:
Mandarine oranges-drained
Crushed pineapple drained
Bananas
2 pkg. Keebler fudge stripe cookies crumbled.

Add 1/2 pkg. to pudding-the rest sprinkle on top.

Mrs.Fields Chocolate Chip Cookies
from:Top secret Recipes

1 cup butter {1/2 margarine, 1/2 butter}
1/2 cup granulated sugar
1 1/2 cups packed brown sugar
2 eggs
1/2 tsp. vanilla extract
2 1/2 cups flour
3/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 1/2 twelve oz bag semi sweet chocolate chips

Preheat oven to 350
In a large mixing bowl cream the butter, sugar, eggs, and vanilla. Mix together the flour salt, baking powder and baking soda. Combine wet and dry ingredients. Stir in chocolate chips. Bake for 9 minutes or until edges are light brown.

Yummy Dessert
from:Nancy Richines {mom}

1 cup nuts
1 cube butter melted
1 cup flour
1 cup powdered sugar
1 large cream cheese
1-6oz. chocolate fudge instant pudding
1-6oz. vanilla instant pudding
3 cups milk
cool whip-nuts

1.Combine first three ingredients and blend well. Put into 9x13 pan. Bake 350 for 15 minutes. Cool.
2. Mix powdered sugar and cream cheese. Spread over crust
3. Mix pudding and milk. Beat until stiff. Pour over powdered sugar and cream cheese.
4. Cool whip-nuts-Serve chilled

Chocolate Chip Cookies
from: KSL {mom}

1/2 cup butter softened
1/2 cup shortening
1 cup brown sugar
1 cup sugar
**cream well. 2-3 minutes.**
Add 2 eggs.
2 tsp. vanilla
**cream again**
Stir:
3 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1 Tbsp. baking powder
6 oz. chocolate chips
1/2 cup. nuts (optional)

Bake at375 for 8-10 minutes
Foil on pan-dull side up.
{Lindsey's favorite}

Corn Pop Candy
from: Paper Crafts Magazine {mom}

2 bags corn pops (not the cereal)
3 cubes butter
1 1/2 cups sugar
5 Tbsp. corn syrup
5 Tbsp. water

Mix all ingredients except pops in pan. Bring to boil; boil for 4 minutes. Pour syrup over corn pops and toss to coat. Cool and serve. Serve in air tight containers.

Country Pie
from: Home Show {mom}

Crust
1 lb. hamburger very lean
1/2 cup tomato sauce
1/4 cup green pepper
1/2 cup bread crumbs
1 1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. oregano
1/4 cup chopped onion
**Mix with hands. Line with pie plate.**

filling
1 1/3 cups minute rice uncooked
1/2 tsp. salt
12 oz. tomato sauce
1 cup water
**put in shell**
Top with 1/2 cup grated cheese
Cover with foil. Bake at 350 for 25 minutes
Uncover and bake for 10 minutes

Chewy Ginger Cookiesfrom: Taste of Homes {mom}

3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
1 tsp. vanilla
2 cups flour
1 tsp. cinnamon
1 tsp. ginger
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cloves

Cream shortening and sugar. Add egg, molasses and vanilla. Mix well. Combine dry ingredients add to creamed mixture and mix well.

Roll 1 inch balls in sugar. Put on ungreased pan. Flatten with glass cup.
Bake at 375
Makes 4 dozen

Dipped Gingersnaps
from: Ashley's wedding {mom}

2 cups sugar
1 1/2 cups oil
2 eggs
1/2 cup molasses
4 cups flour
4 tsp. baking soda
1 Tbsp. ground ginger
2 tsp. ground cinnamon
1 tsp. salt

Additional sugar {to dip cookies in}
2 pkg. (12 oz. each) vanilla baking chips
1/4 cup shortening
**melt together**

In a mixing bowl combine sugar and oil. Mix well. Add eggs one at a time beating well after each. Stir in molasses. Combine dry ingredients. Gradually add to creamed mixture and mix well. Shape into balls and roll in sugar. Bake at 350 for 10-12 minutes. Cool.
Dip cookies half way and place on waxed paper.

Up and Down Biscuits
from: Merrie miss party {mom}

2 cups flour
1/2 tsp. salt
4 tsp. baking powder
1/2 tsp. cream of tarter
1/2 cup shortening
2/3 cup milk
1/4 cups melted butter
1/4 cup sugar

Cinnamon/Sugar
3 Tbsp. sugar
1 Tbsp. cinnamon

Sift dry ingredients into bowl. Cut in shortening until mixture resembles course crumbs. Add milk all at once, and stir until dough follows fork around bowl. Turn onto floured board. Knead 1/2 minute. Roll dough 1/4 inch thick. Brush with butter and sprinkle with sugar and cinnamon.
Cut in 2 inch stips. Stack 5 high.
Cut off 1 1/2 pieces and place cut side down in greased muffin tins.
Bake at 375 for 20 minutes

Clinton's Chips{mom}

1 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup shortening
1 cup brown sugar
1/2 cup white sugar
1 tsp. vanilla
2 eggs
2 cups old fashioned oatmeal
1 pkg. (12 oz) semi sweet chocolate chips

Combine flour, salt, and baking soda. Beat together shortening, sugars and vanilla until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop onto greased cookie sheets.
Bake at 350 for 8-10 minutes.

Raspberry Almond Shortbread Thumbprints
from: Ashley's wedding {mom}

1 cup butter softened
2/3 cup sugar
1/2 tsp. almond extract
**Beat at medium speed 2-3 minutes. Reduce speed-add flour and beat another 2-3 minutes**
2 cups flour

Cover. Regrigerate at least one hour. Shape dough into 1 inch balls. Place two inch apart onto ungreased cookie sheet. Make an indentation in center. Add 1/4 tsp of seedless raspberry jam. Bake at 350 for 14-18 minutes. Let stand for one minute, then remove from cookie sheet. Cool.

Glaze
1 cup powdered sugar
2-3 tsp. water
1 1/2 tsp. almond extract
Drizzle over cookies

Makes 3 1/2 dozen cookies

Peanut Blossoms
from: mom

1 3/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup salted butter
1/2 cup peanut butter1 tsp vanilla
45 chocolate kisses

Mix flour, soda and salt. Beat butters, brown sugar and 1/2 regular sugar. Add egg and vanilla. Add flour slowly. Put aside 1/2 cup sugar. Roll into 1 inch balls. Roll in sugar. Bake at 350 for 10 minutes. Take out. Press kiss on top. Cook for 2-4 minutes longer.

Peanut Butter Cookie Cups
from: Ashley's wedding {mom}

1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter or margarine
1/2 cup creamy peanut butter
1 egg
1/2 tsp. vanilla
1 1/4 cups flour
3/4 tsp. baking soda
1/4 tsp. salt
1-13 oz. mini peanut butter cups unwrapped.

Turn oven to 350. Spray mini muffin pan with cooking spray.
Combine sugar, brown sugar, butter. Mix for 1-2 minutes. Add egg and vanilla-beat 1 minute.
Reduce speed to low. Add flour, baking soda and salt. Beat another 1-2 minutes. Shape dough into 1 inch balls. Place in cups. Bake until brown. Remove from oven and press peanut butter cup in center of each cookie. Let cool 30 minutes. 
Makes 4 dozen.

Norene's Mud Balls
{mom}

1 pt. whipping cream
1/2 cup crushed peppermint candy
1 lb. pkg. mini marshmallows
1/2 cup crushed nuts
1 pkg. oreos crushed

Whip cream and sweeten to taste. Add candy, marshmallows and nuts. Stand over night in refrigerator. Shape into balls-Roll in oreo crumbs.

Fiesta Vermicelli
{mom}

3 coils (6 oz) coiled vermicelli
2 Tbsp. oil
1 lb. hamburger
1/2 cup chopped onion
1/4 cup green pepper chopped
1 1/2 cups water
28 oz. can tomatoes, undrained and cut up
1 tsp. salt
1 tsp. oregano
1/8-1/4 tsp. cayenne pepper

Break vermicelli coils into small pieces about 1-2 inches long. Lightly brown vermicelli. in oil over medium heat; remove from pan. In same dutch oven brown hamburger with onion and green pepper. Drain. Stir in remaining ingredients plus browned vermicelli, bring to a boil. Reduce heat and cook stirring frequently for 10-15 minutes.
Makes 4-6 servings.

Caramel Pecan Brownies
{mom}

1 (18.5 oz) pkg. Devils food cake mix
1 cup chopped pecans
3/4 cup margarine-melted
1 (16 oz) pkg. caramels
1/3 cup evaporated milk
1 (12 oz) pkg. chocolate chips

Mix cake mix, pecans and butter in large bowl with a wooden spoon. Press 1/2 batter in a 9x13 pan glass dish. Bake at 350 for 8 minutes. 
Melt caramels, stir in can milk. Pour over brownie layer. Sprinkle on chocolate chips. Put rest of brownies on top. Bake 18 more minutes.

Favorite Chili
{mom}

2 cups beans-boil 5 minutes in water. Soak an hour. Drain beans and add:
1 lb. ground beef
onion
**brown**
4 cups tomatoes
2 Tbsp. chili powder
2 cups water
1 Tbsp. salt

Cook until tender