Thursday, December 17, 2009

Olive Garden Bruschetta


3 firm Roma tomatoes, finely diced
1/4 tsp salt
2 TBS grated Parmesan cheese
2 tsp minced garlic
2 TBS minced fresh basil
2 tsp diced marinated sun-dried tomatoes
pinch of dry parsley flakes
2 tsp extra virgin olive oil
1 tsp balsamic vinegar
9-10 slices Italian, Roasted Garlic, or French bread


Combine tomatoes, basil, garlic, sun dried tomatoes, olive oil, vinegar, 2 TBS Parmesan cheese, and salt in a medium bowl. Cover and chill 1 hour.
When ready to serve - preheat oven to 450. Lay out the bread slices and spread olive oil on the tops. Combine cheese with parsley and sprinkle over bread slices. Bake 10 minutes or until crispy. Serve tomato mix over bread slices.

Recipe found by Haley Rencher
Photo by Haley Rencher

Monday, December 14, 2009

Peanut Butter Bars


1 cup butter/margarine
1 cup sugar
1 1/2 cup brown sugar
1 TBS vanilla
3 eggs
1 cup peanut butter
1 1/2 tsp baking soda
3/4 tsp salt
2 cup flour, or more
3 cup oatmeal, or more
Peanut Butter for top
chocolate frosting or melted chocolate chips for top


Cream together butter, sugars, vanilla, and eggs. Add peanut butter, baking soda, salt flour, and oatmeal. Spread in a large cookie sheet. Bake at 350 for 10-15 minutes. Do not over bake, just until lightly brown. Let sit for 10 minutes and then spread thin layer of peanut butter over top. When completely cool, frost with chocolate.

Recipe from Laura Johnson
Photo by Haley Rencher

Taco Salad


1 lb lean ground beef
1 pckg taco seasoning
1 (16 oz) can chili beans
1 (16 oz) bottle French dressing
1 head iceberg lettuce
1 (14.5) oz package tortilla chips or 1 baked tortilla bowl
2 cups shredded Cheddar cheese
1 cup chopped tomatoes
4 TBS sour cream
1/2 cup prepared salsa
1 avocado


In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil. Reduce heat and simmer for 15 minutes.
Crush the bag of chips, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Add salsa and sour cream.
For the tortilla bowl place tortilla in a big oven safe bowl (you may want to microwave for about 10 seconds before putting it in the bowl to make it soft). Bake at 400 for about 10 minutes or until crisp. Add butt on tortilla before baking if you wish.
Add lettuce and toppings as noted above.

Recipe and photo by Sophie Weber

Tin Foil Dinners


1 lb ground beef, flatten into 4 patties (or use Costco Meatballs YUM)
4-5 chopped potatoes
4 chopped carrots (4 cups)
2 stalks celery chopped
1 chopped onion
1 can cream of mushroom soup
1 pack lipton onion soup
*you can add any left over veggies, peppers or shredded cheese if you like


Place each patty or meatballs into individual pieces of foil. Season burgers as desired. Top with vegetables. Season Vegetables as desired with salt and pepper. Pre-mix the onion soup mixture with the mushroom soup and place 1/4 on each patty. Wrap in foul and place on cookie sheet. Bake at 375 for 1 hour. (if cooked in camp fire, cook on hot coals until meat is done).

Recipe & Photo by Sophie Weber

Zupa Tuscana


1/2 lb spicy sausage links ( I use the big ones, peel off the oustide skin-like layer and cook it like ground beef)
2 medium potatoes, cut in half lengthwise and then into 1/4 in slices.
1/2 onion diced
6 slices of bacon (cooked, cut or crumbled)
1 1/2 tsp minced garlic
2 cups kale leaves, cut in half and then sliced
2 tablespoons chicken base (or 3 tsp chicken bullion)
1 qt water (4-5 cups)
1/2 cup heavy whipping cream
dash of dried crushed red peppers


Cook sausage in large stock pot (cook bacon separately). Add onions and cook until translucent. Add garlic and crumbled bacon and simmer for 1 minute. Add chicken base, water and potatoes - simmer until potatoes are cooked through (30 minutes). Add kale leaves, crushed red peppers and cream and simmer. (It may need some salt or chicken bullion - add to your liking.)

Olive Garden Recipe
Photo by Sophie Weber

Monday, November 30, 2009

Lemon Cookies

1 1/2 cup butter or butter flavored Crisco
2 c. granulated sugar
3 eggs
2 tsp vanilla
1 tsp lemon extract
the zest from one lemon
1 cup lemon head candy, crushed
5 cups flour
1 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder

Lemon Glaze Ingredients
1 cup powder sugar
juice from one lemon

Cream butter, sugar, eggs, vanilla and lemon extract. Add lemon zest, lemon head candy, flour, salt, baking soda and baking powder. Roll into balls and place on a cookie sheet with parchment on it (YOU MUST USE PARCHMENT PAPER). Flatten the cookie dough balls slightly. Bake for 8-10 minutes at 350. After the cookies are baked, leave them on the pan for 2-3 minutes then glaze with lemon glaze. Remove from pan and let cool on cookie rack. Serve!

Recipe from Paula Carter

Monday, October 26, 2009

Chicken Soup over Mashed Potatoes

Mashed Potatoes
6 large russet potatoes, peeled & diced
1 TBS salt
1 TBS pepper
1/2 cup butter
1/2 cup sour cream

Chicken Soup
Cooked chicken (1 lb)
1 can cream of chicken soup
1 package of lipton noodle soup
1 large carrot, peeled and chopped
2 sticks of celery, chopped
1/2 onion, chopped
(you can use any other vegetables you have in the fridge, corn, broccoli - whatever you like)

Boil the potatoes until soft. Drain the water and add butter, pepper, salt and sour cream. Mash together
While potatoes are boiling put a bit of butter or oil in the sauce pan. Cook onions & celery until translucent. Add carrots and cook for 5 minutes. Add the package of lipton noodle soup and 2 cups water (enough to cover the vegetables). Boil until the noodles and carrots are soft. Add cream of mushroom soup. Mix and let simmer for 5-10 minutes. Serve soup over mashed potatoes.

Serves 4-6

Recipe by Jolene Johnson
Photo by Haley Rencher

Taco Soup

1 can black beans
1 can corn
1 can green beans
1 can diced tomatoes with green chiles
1 lb hamburger
1/2 onion chopped
1 pckg taco seasoning

Cook chopped onion and brown hamburger in sauce pan. Add all other ingredients (do not drain canned food) once meat is cooked. Let simmer until flavor has melded. Serve with grated cheese, sour cream and tortilla chips.

Serves 4-6

Recipe & Photo by Haley Rencher

Saturday, October 24, 2009

Mini Mummy Pizzas

8 Rhodes Dinner Rolls, thawed to room temperature
8 sticks string cheese
1 small can sliced olives
1/3 cup Pizza sauce
1 pckg pepperoni (optional)

Thaw out the 8 frozen Rhodes Rolls. Roll them out into small flat circles (about 1/4 inch thick). Place dough onto baking sheet (greased). Top each one with 2 tsp pizza sauce. Poke each one several time with a fork to prevent bubbles from forming. Bake at 350 for 8-10 minutes. While pizzas are baking tear 1 string cheese for each pizza into thin strips. Remove pizzas from oven and place 2 olive slices on each for eyes. Add pepperoni if desired. Layer cheese strips in random fashion to resemble mummy bandages. Return to oven and bake an additional 1-2 minutes to melt cheese slightly.
Serves 4.

Recipe from KSL website
Photo by Haley Rencher

Microwave Chicken Enchiladas

6 flour tortillas
1/4 cup chopped onion
1 minced clove of garlic
1/4 tsp pepper
2 TBS butter
3 TBS flour
3/4 cup sour cream
1 cup grated Monterey Jack Cheese
1 1/4 cup chicken broth
1 small can green chilies (diced)
1 1/2 cup chopped cooked chicken
1/2 can chopped olives
1/4 cup chopped green onions

Place the chicken in a pan of boiling water and cook until the chicken is white completely through the center, about 10 minutes. Remove from water and cut into bite size pieces.
In large glass bowl, microwave cook the chopped onion, garlic, pepper and butter, uncovered for 2-3 minutes or until tender.
Stir flour into sour cream and addthe onion mixture. Stir in 1 1/4 cup chicken broth and the green chilies. Cook, uncovered for 5-7 minutes or until thick and bubbly, stirring every minute. Then stir in 1/2 cup cheese.
Filling: Place 1/2 of the sauce into a bowl. Add the cut up chicken into the sauce. Place about 1/4 cup filling in each tortilla. Roll up tortillas and put seam side down in a greased casserole dish.
Top with remaining sauce from bowl. Cook, covered with plastic wrap for 12-14 minutes or till heated through, giving a half turn once. Sprinkle with remaining cheese, olives, tomatoes and green onions. Let stand for 10 minutes.

Serves 4

Recipe from Elisabeth Johnson
Photo by Haley Rencher

Popcorn Chicken

4 chicken breast halves
2 cups flour
3 eggs (beaten)
2 cups seasoned bread crumbs
vegetable oil for deep frying

Heat oil to 350 degrees in deep pan or deep fryer. While oil is heating, dice chicken up into small cubes (about the size of a quarter in diameter). Mix flour and seasoned bread crumbs in bowl. Fully coat the chicken pieces in the egg then piece by piece drop the chicken pieces into the bread crumb mix and coat well. Test the oil by dropping one piece of chicken in to see if the oil is ready. It should be cooked through after 2-3 minutes. When the oil is ready, put all the coated pieces in and fry for 2-3 minutes. Take the chicken out and pat try with a paper towel. Serve while hot.

Makes 4-6 servings

Recipe by Sophie Weber
Photo by Haley Rencher

Thursday, September 24, 2009

Cowboy Caviar

1 can corn (rinsed)
1 can black beans (rinsed)
1/3 red onion (diced)
5 roma tomatoes (seeded and chopped)
3 avocados (diced)
1 lime (juiced)
1 packet Italian dressing mix (you'll need white vinegar and vegetable oil for this)
salt and pepper to taste

Dice and chop the onion, tomatoes, and avocados. Rinse the corn and beans. Mix together in a large bowl. Squeeze lime juice on top. Make Italian dressing according to directions on back. Add to mixture. Add salt and pepper to taste. Serve chilled or as is. Enjoy!

Recipe & photo from Emily Henrie

Thursday, August 20, 2009

Shepherd's Pie

2 lbs potatoes (russet) made into mashed potatoes (however you prefer)
1.5 lbs ground beef
2 carrots, peeled and chopped
1 onion, chopped
4 TBS butter
4 TBS flour
1 cup beef stock or broth
2 tsp Worcestershire
1/2 cup frozen peas
1 teaspoon paprika
2 TBS fresh parsley
salt & pepper to taste
1/2 cup grated cheese (cheddar or whatever kind you like best)
Make mashed potatoes however you like them (I usually add butter and sour cream until the consistency is to my liking). While potatoes are cooking, preheat a large skillet over medium high heat. Brown and crumble meat for 3 or 4 minutes, season with salt and pepper. Add chopped carrots and onion to the meat. Cook veggies with meat for 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together for 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy for 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole with meat and vege mix. Spoon potatoes over meat evenly. Top potatoes with cheese and paprika and broil 8 inches away from heat until cheese and potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
Recipe by Rachel Ray - modified by Haley Rencher;
Photo by Haley Rencher

Soft Chocolate Chip Cookies

2 1/4 cups flour
1 tsp baking soda
3/4 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1/4 cup granulated sugar
1 (4oz) package instant vanilla pudding
2 tsp vanilla extract
2 eggs, beaten
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Combine flour and baking soda. In a large bowl beat brown sugar, sugar, butter, shortening, & pudding. Mix vanilla and eggs. Mix well. Beat in the flour mixture and stir in chocolate chips. Drop by rounded spoonfuls and bake 10-12 minutes.
Recipe provided by Haley Rencher
photo by Haley Rencher

Wednesday, August 19, 2009

Chicken Broccoli Casserole

5 chicken breast halves
2 heads of broccoli, cut up
10 medium sized red potatoes
2 cans cream of chicken soup
2 cups grated cheese (cheddar or whatever you prefer)
1 1/2 cup mayo (or sour cream if you prefer)
1 bag croutons

Preheat oven to 350. Slice potatoes and boil until soft. Cut up broccoli and boil until softened. Cut up chicken breast into cubes and fry in frying pan. In another bowl mix soup, cheese and mayo. Strain potatoes and broccoli. In a casserole dish layer potatoes, chicken and broccoli with the cheese sauce on top. Add salt and pepper to taste. Top the casserole with croutons and bake at 350 for 20 minutes.

Recipe by Jolene Johnson
Photo by Haley Rencher

Tuesday, August 18, 2009

Chicken Enchiladas

4 chicken breast halves
1 can cream of chicken soup
1/2 - 2/3 cups sour cream
1 can mild diced green chiles
1 cup grated cheddar or jack cheddar cheese
1 can mild red enchilada sauce
6 flour tortillas
2 TBS salsa

Boil chicken until cooked through. Shred the chicken into a bowl. Combine cream of chicken soup, sour cream, green chiles, grated cheese, and salsa and mix. Stuff tortillas and line them up in a casserole dish. Pour enchilada Sauce over the top and sprinkle some grated cheese on top. Bake in oven at 350 for 20-30 minutes. Let cool for 5-10 minutes and serve.

Recipe from Jolene Johnson; photo from Emily Henrie

Angel Hair Chicken Pasta

4 chicken breast halves
1 can cream of mushroom soup
4 oz onion and chive cream cheese
1 packet dry Italian dressing
1/2 cup chicken broth

Combine all above ingredients in a crock pot and cook for about 5 hours. Serve over angel hair pasta.

Recipe from Rowena Carter

Monday, August 17, 2009

Sloppy Joes

2 lbs ground beef
1/2 onion
1 cup tomato juice
1/2 cup catsup
1/2 cup brown sugar
1 tsp dry mustard
1 TBS vinegar
5 tsp Worcestershire Sauce
1 tsp salt

Brown meat and vegetables. Combine remaining ingredients and simmer. Serve on rolls.
Recipe from Cherie Rencher

Cinnamon Rolls

(makes about 65 rolls)

2 squares margarine (1 cup)
3/4 cup sugar
2 cups warm water or milk
2 yeast packages in 1/2 cup warm water
1 TBS sugar in yeast water
1 tsp salt
3 eggs beaten
6 to 7 cups flour (more or less depending on the texture of dough)


1 cup white sugar
2/3 cup brown sugar
1 TBS cinnamon
1/2 cup butter (for spreading on the dough)


In a small bowl, put 2 packages of yeast (or 4 1/2 tsp) into 1/2 cup warm water with 1 TBS sugar. Allow yeast to sit in warm water and sugar until it become foamy (about 5-10 minutes).

In your mixer, beat margarine and sugar until sticky and pour warm milk over. Add eggs and yeast. Add salt and flour. Beat together and kneed. The dough should be sticky, but workable - it shouldn't stick to your fingers if you touch it, but it should be very soft. Put the dough in a greased bowl and allow it to rise 1-2 hours. (until it doubles in size)

Punch down the dough and let rise 45 more minutes. (a little trick I use is to heat the oven to 200 degrees while I am mixing the dough. As soon as the oven reaches 200 degrees, turn it off and continue mixing the dough. That speeds up the rising process - it just needs to double in size)

Split dough into 4 balls. On a greased surface, roll one ball at a time out in a rectangle. Make the rectangle about 1/4 inch thick. Spread softened margarine or butter on the rolled out dough and generously put the cinnamon/sugar mixture on. Roll the dough along the long side of the rectangle, so that it is one big long roll.

Use string or dental floss to cut the dough into individual cinnamon rolls (about 1 inch thick). Like this.

*Set rolls out on greased cookie sheet and let them rise until they have doubled in size (about 30 - 45 minutes). Bake at 350 degrees for 15-20 minutes. (This dough also makes good dinner rolls!) Once the rolls have cooled a bit, spread frosting generously on top and serve.

**If you want to pre-make the dough and bake them fresh in the morning, you can roll out the cinnamon rolls and put them on the pan, cover them with plastic wrap and immediately put them in the fridge overnight. Once they are removed from the fridge, allow them to rise about 1 hour. Then bake and frost them as instructed above. 

8 oz container cool whip
8 oz package cream cheese
1 cup powder sugar

Beat sugar and cream cheese together until creamy. Fold in the cool whip. refrigerate until ready to frost.

Dough Recipe given to Haley Rencher by Rosemarie Deppe, 
Frosting recipe from Laura Johnson.
Photo by Haley Rencher

Avocado Salsa


2 cans black beans, rinsed & drained
1 bag frozen, super sweet, petite corn
1 red bell pepper, diced
1 small purple onion (chopped finely)
1/2 bunch of cilantro (chopped finely)
3-4 avocados, diced
1/3 cup olive oil
1/3 cup lime juice
2-3 cloves of minced garlic
1 tsp salt
1-2 tsp ground cumin
1 tsp crushed red pepper flakes


Prep all ingredients except avocados & lime juice in large bowl (the colors make this dish very decorative, so I ususally serve in a glass bowl). Stir together & refrigerate until ready to serve. Add avocados right before serving with lime juice on top to help avoid browning of avocados. This is great with "Hint of Lime" tortilla chips.
This recipe was given to the Rencher Family by Renee Craigo.