Perfect Pancakes

Ingredients

2 cups flour

1/4 cup sugar

5 tsp Baking Powder

1 tsp salt

2 eggs

2 cups milk

1/3 cup oil

Directions

Whisk ingredients together and pour onto hot greased griddle. Cook until batter is bubbling on top then flip.

Recipe by Cherie Rencher

Pork Enchiladas

Ingredients:
1 lb. boneless pork spare ribs
1 reg. size jar medium salsa
1/2 C brown sugar
Costco tortillas
Mexican cheese
Mild green enchilada sauce

Directions:
Combine pork, salsa and brown sugar in crock pot. Cook on high for 6 hours, until meet easily shreds.

Cook tortillas. Fill with meat and cheese, roll. Top rolled tortillas with sauce and more cheese. Serve with guac, sour cream, salsa, shredded lettuce.

Recipe from Jenn Rencher

Stuffed Peppers

Ingredients:
about 6 cups cooked rice
8 medium green peppers
1 large onion, diced
2 pounds of ground beef
1 can condensed tomato soup (do not add water)
1/2 to 1 can tomato sauce
1 can diced tomatoes (drain and discard juice)
1/2 TBS salt
2 tsp Worcestershire sauce
Pepper

Directions
Cook rice. Remove tops and seeds from peppers and cut in half lengthwise. Cook peppers in boiling salt water about 5 minutes. Drain and cool slightly. Place 12 halved peppers in a shallow baking dish (spray with Pam) and generously salt each pepper. Dice remaining 2 peppers

In a large pan, brown ground beef. Add onions and cook until transparent. Stir in condensed soup, tomato sauce, tomatoes, Worcestershire sauce, diced peppers, salt and pepper. Add about 6 cups rice and blend well. Stuff each 1/2 pepper with rice mixture. Fill the spaces between the stuffed peppers with extra rice mixture. Cover with foil and bake at 375 degrees for 30 minutes. Add grated cheese last few minutes. Serve with ketchup.

Serves 12.

Recipe from Lisa Ellis

White Chile

Ingredients

1 pound of chicken (cooked & cubed)
1 TBS vegetable oil
1 small onion, diced
6-8 small garlic cloved, minced
1 can diced green chiles
2 (15 oz). can white beans (do not drain)
4 cups chicken broth
1 tsp chicken bullion
2 tsp ground cumin
2 tsp oregano
1 to 1/2 tsp cayenne pepper(depending on how tough you are)
1 cup sour cream
3 cups cheese
2-3 TBS chopped cilantro

Directions

Cook the chicken and set aside. In a large stock pot heat up vegetable oil and add minced onion. Cook 1-2 minutes and add minced garlic. Cook another 1-2 minutes until both are tender. Add the diced green chiles and cook for about 1 minutes. Add beans, broth, buillion, cumin, oregano & cayenne pepper & cooked chicken. Stirl together and put a lid on the pot. Simmer at a boil for about 10-15 minutes. Turn down to a low heat until ready to serve.

Right before serving, stir in cheese & sour cream. Garnish with cilantro.

(Great with tortilla chips!)

Serves about 6 adults.


Recipe from Colleen Morrell
Photo by Sophie Weber

French Dip with Au Jus... YUM!

Ingredients

3 pound roast (I use rump roast, but whatever kind of beef roast should work)
1 packet of Au Jus gravy
1 packet of dry Italian Dressing mix
1 1/2 cups of beef broth
Rolls/Hogi buns
Swiss Cheese

Directions

Put roast, Au Jus packet, Italian Dressing Mix & Beef Broth in the crockpot for 10 hours on high. After the roast has been cooking for about 5 hours, try and shred it a bit. Then do that again every now and again until the meat is all shredded.

Once the meat is all tender and shreds easily, strain the Au Jus and put the meat on the rolls. Place Swiss cheese on the top and broil the sandwiches for about 1 minute (with open face)  - or until the cheese is melted. Serve with Au Jus

YUMMY!


Recipe from Jenn Carter
Photo by Haley Rencher

Bacon Mac and Cheese

Ingredients

-4 cups Macaroni

-8 Tablespoons Butter (Salted Butter)

-1 or 2 whole Medium Onions, Cut In Half And Sliced Thin

-10 slices Regular Bacon (I usually cut before I cook and I used as much bacon as I have, 10 -sliced is just a suggestion)

-¼ cups All-purpose Flour

-2 cups Whole Or 2% Milk

-½ cups cream if you have it… if not, just omit this

-2 whole Egg Yolks, Beaten

-Salt And Pepper, to taste

-Dried Bread Crumbs to cover casserole

-½ cups Grated cheddar jack Cheese

-½ cups Grated mozerella Cheese

-½ cups Grated Parmigian Cheese

-4 ounces, cream cheese

-You can honestly use any cheeses you have. You just want to have 2 cups total of whatever cheese.

Preparation Instructions

Preheat oven to 350 degrees.

Cook macaroni for half the time of the package instructions. Drain and set aside.

Fry bacon until almost crispy. Drain oil into a bowl, but leave bacon in pan.

Melt 4 tablespoons butter with bacon and sauté onions over medium low heat until golden brown and soft.

Add 4 more tablespoons butter. Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk and cream, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste.

In a small bowl, beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.

Add cheeses and stir until melted. Add onions and bacon and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.

Pour into a baking dish and sprinkle dried bread crumbs on the top (as much as desired). Bake for 15 to 20 minutes or until sizzling and hot. Serve with meat or a green salad.

Original Recipe from Ree Drummond
Variations by Haley Rencher
Photo by Ree Drummond

Taco Salad

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients

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

Directions:

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

Chicken Soup over Mashed Potatoes

Ingredients:
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)


Directions:
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

Ingredients
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

Directions:
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

Mini Mummy Pizzas

Ingredients:
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)

Directions
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 http://www.ksl.com/index.php?nid=204&sid=8310539
Photo by Haley Rencher

Microwave Chicken Enchiladas

Ingredients:
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

Directions:
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

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

Directions:
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

Shepherd's Pie

Ingredients:

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)

Directions:

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

Chicken Broccoli Casserole

Ingredients:
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

Directions:
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

Chicken Enchiladas

Ingredients
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

Directions
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

Ingredients:
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

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

Recipe from Rowena Carter

Sloppy Joes

Ingredients

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

Directions

Brown meat and vegetables. Combine remaining ingredients and simmer. Serve on rolls.

Recipe from Cherie Rencher