Soft Sugar Cookies

Contributed by Cara Traverso, Richmond Young Single Adult Branch

Ingredients:

4 cups flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
3/4 tsp grated nutmeg
1 cup butter
1 1/2 cups sugar
2 tsp vanilla
2 eggs
3/4 sour cream

Directions:

• Preheat oven to 450 degrees
• Cream butter until smooth
• Gradually add sugar
• Add vanilla and eggs; beat until fluffy
• Sift dry ingredients together
• Add alternately with sour cream in 3 or 4 portions to the creamed batter
• Cover and chill for at least one hour before rolling
• Roll 1/3 of the dough at a time on a lightly floured surface
• Cut into desired shapes
• Place on baking sheet that has been sprayed with Pam or Cooking-Ease
• Bake in 450 degree oven for 10-12 minutes until lightly brown on bottom
• Cookies can be sprinkled with sugar before baking or frosted after baking
  

Zucchini

Contributed by Cara Traverso, Richmond Young Single Adult Branch

Ingredients:

6 chopped zucchini or yellow squash
1 small onion, chopped
3 slices of crisp bacon cooked and crumbled
1 Tbsp. of water

Directions:

• In a microwave safe bowl, combine all ingredients.
• Cover.
• Cook on high until zuccini/squash is tender.
• Serve
  

Snickers Cookies

Contributed by Jeanne Lundahl, Martinez Ward

Ingredients:

2 ½ cups flour
¼ tsp. salt
1 cup peanut butter
1 tsp. vanilla
1 tsp. soda
1 cup margarine or butter
2 eggs
1 pkg. miniature Snickers bars

Directions:

• Preheat oven to 375 degrees.
  
• In mixing bowl, beat eggs.
• Add softened margarine and vanilla to eggs and mix well.
  
• Set aside.
  
• Sift flour, salt, and soda together.
  
• Add egg mixture and peanut butter to flour mixture and mix well into dough.
• Chill dough.
• Drop each cookie onto an air-bake cookie sheet (preferable).
  
• Make a partial hole in each cookie and place a miniature Snickers bar in each cookie.
  
• Bake at 375 degrees for 8-10 minutes or until lightly browned.
  
• Let cool before removing from cookie sheet.
• Makes 4 dozen.

Chinese Chicken Casserole

Contributed by Jeanne Lundahl, Martinez Ward

Ingredients:

4 cups cooked chicken (cubed)
1 cup diced celery
1 cup cooked rice
¾ cup mayonnaise
1 cup fresh mushrooms
2 tsp. lemon juice
4 tsp. chopped onion
1 tsp. salt
1 can cream of chicken soup
1 can water chestnuts (drained and slivered)
1 stick of butter
½ cup slivered almonds
2 or more cups crushed cornflakes

Directions:

• Preheat oven to 350 degrees
  
• Combine all ingredients except butter, almonds, cornflakes.
  
• Put into a 9 x 13” casserole dish.
• Melt butter.
  
• Pour melted butter over top of casserole.
• Spread cornflakes and almonds over top of casserole.
• Bake at 350 degrees for 35 minutes.
• Serve
  

Pretzel Strawberry Salad

Contributed by Ernestine McColm, Hilltop 2 Ward

Ingredients:

2 Large pkgs. cream cheese
1-8 oz. Cool Whip, thawed
1 1/4 C. sugar
1-6 oz. Strawberry jello
1 1/2 C. melted margarine or butter
2 C. pineapple juice
2 C. broken pretzels
1 large box frozen sliced strawberries, thawed (can also use fresh)

Directions:

• Preheat oven to 400 degrees
  
• Mix cream cheese and sugar with mixer just until blended, set aside.
  
• Spread broken pretzels evenly in bottom of 9x13" pyrex dish.
  
• Pour melted margarine or butter over pretzels.
• Bake in 400 degree oven for 10 minutes.
  
• Cool slightly (should still be warm).
  
• Spread cream cheese mixture over warm pretzels. (This can be tricky. Be gentle and patient.)
  
• Put in refrigerator for a while to cool.
  
• Once cooled, spread Cool Whip over top.
  
• Put in refrigerator to cool again.
  
• In saucepan, bring pineapple juice to a boil.
• Dissolve jello in boiling pineapple juice.
  
• Stir in thawed strawberries
• Allow to thicken to almost gel point.
  
• Pour directly over the pretzel, cream cheese and Cool Whip mixture.
• Refrigerate until set.

Chicken Waiki

Contributed by Ernestine McColm, Hilltop 2 Ward

Ingredients:

Cooked rice (for as many as are being served)
4 cooked chicken breasts cut into small chunks
1 lg. can pineapple chunks
1 Tablespoon soy sauce
1 cup sugar
1/4 tsp. ground ginger
2 Tablespoons cornstarch
1 chicken bouillon cube
1/4 cup vinegar

Directions:

• Cook rice in steamer or pan
• Cook small chunks of chicken breasts in skillet.
  
• While chicken is cooking, make the sauce
  

Sauce directions:

• Drain pineapple pouring syrup into 2 cup measuring cup.
• Add water to syrup to make 1 and 1/4 cups and set aside.
• Put pineapple chunks in a medium saucepan
• Put over medium heat on stovetop
  
• With spoon mix in sugar and cornstarch
• Add pineapple syrup and water mixture from 2 cup measuring cup
• Add vinegar, soy sauce, ginger and bouillon cube
• Bring to boil, stirring constantly as it will burn easily
• Boil for 2 minutes
• Turn off heat and combine with cooked chicken chunks
• Serve over rice
  

Jiffy Salad

Contributed by Fern A. Brown, Hilltop 2nd Ward

Prep Time: 10 minutes
Servings: 6-8

Ingredients:

1 (16 ounce) carton cottage cheese
1 (3 ounce) package flavored gelatin (ANY flavor except grape)
2 (20 ounce) cans chunk pineapple, drained
1-2 cups mini-marshmallows
1 (8 ounce) container frozen whipped topping, thawed

Directions:

• Mix the DRY gelatin and cottage together well in large bowl
• Add pineappple, mini-marshmallows and whipped topping
• Chill
• Serve
  

Easy Chicken Divan with Rice

Contributed by Fern A. Brown, Hilltop 2nd Ward

Prep Time: 30 minutes
Ready in 1 hour

Preheat oven to 350 degrees F
Butter a 9x13" casserole dish
Serves 6-8

Ingredients:
3 cups cooked rice
2-1/2 cups cooked broccoli
3 cups cooked, cubed chicken
2 cans (10.75 ounce) condensed cream of chicken soup
1 cup mayonnaise
1-1/2 teaspoons lemon juice
1/2 tsp. curry powder
1-1/2 cups shredded Cheddar cheese
1-1/2 cups soft bread crumbs
1 Tablespoon melted butter

Directions:

• Layer rice, broccoli and chicken in 9x13" casserole dish.
• Combine soup, mayonnaise, lemon juice, and curry power in a bowl.
• Pour soup mixture over rice, chicken, and broccoli.
• Sprinkle cheese over mixture.
• Brown bread crumbs in butter and sprinkle over top.
• Bake in preheated oven for 30 minutes.
• Serve
  

Farmers' Pork Chops with White Sauce

Contributed by Shannon Montoya-Castro, Martinez Ward

Ingredients:

8 center cut pork chops about 1/2 inch thick

8 Medium potatoes
1/2 medium onion

Salt (to taste)
Ground black pepper (to taste)

1 cup all purpose flour

2 Tablespoons Lawrys seasoned salt

1/3 cup vegetable oil

White sauce ingredients:

1/2 cup butter
1/2 cup all purpose flour
2 teaspoons salt
1/2 teaspoon pepper
4 cups milk
1/4 cup chopped fresh parsley or chives

Directions:

• Preheat oven to 350 degrees.
  
• Peel potatoes and slice 1/4 inch thick then cover with cold water in a separate bowl.
  
• Slice onion into very thin slices then cut slices in half and set aside.

Prepare white sauce as follows:

• Melt butter over medium low heat on stove top in saucepan. 
• Remove from heat. 
• Stir in flour.
• Add salt and pepper.
  
• Return to saucepan to heat and cook stirring constantly until mixture is bubbling. 
• Add milk one cup at a time. 
• Bring to a boil over medium heat stirring frequently. 
• Reduce heat and simmer 1-2 minutes. 
• Then let stand off heat for 1-2 minutes.
  
• Stir in parsley or chives (if desired).

While white sauce simmers and then stands off heat, prepare potatoes and onions as follows:

• Drain water off potatoes.
  
• In well-greased 15x10-inch casserole dish, layer half of the potatoes. 
• Sprinkle with salt and pepper to taste. 
• Scatter half the onion slices on top of potatoes. 
• Repeat with another layer of remaining potatoes and then another layer of onions.
• Pour white sauce over potatoes and onions, covering the layers.
• Set casserole dish aside.

Prepare pork chops as follows:

• In a large bowl or dish, combine flour and seasoned salt.
  
• Dredge pork chops in flour mixture.
  
• Lightly brown chops in vegetable oil in a skillet on stovetop.
  
• DO NOT COOK PORK CHOPS COMPLETELY!
  
• Remove pork chops from skillet and place directly on top of potatoes in casserole dish.
  
• Bake casserole in preheated oven for 45 minutes (Note: the juices from the pork chops will drop down onto the potatoes.)
• Serve and enjoy!

Magic Cookie Bars

Contributed by Shannon Montoya/Castro, Martinez Ward

Ingredients:

1 stick of butter

2 cups (or more) crushed graham crackers

1 can sweetened condensed milk

1 bag semi-sweet chocolate chips

1 bag crushed coconut

1 cup (or more) crushed walnuts

• Preheat oven to 350 degrees
  
• Add 1 stick of butter to 13x9 inch baking dish.
  
• Place baking dish in the oven with butter until all butter is melted.
• Remove baking dish add crushed graham crackers over the butter until entire bottom of baking dish is full.
  
• Layer can of sweetened condensed milk over top of graham crackers.
  
• Layer semi-sweet chocolate chips over sweetened condensed milk.
  
• Layer crushed coconut over semi sweet chocolate chips.
  
• Layer crushed walnuts if desired over crushed coconut.
  
• Bake in preheated oven for 20-25 minutes until bottom graham cracker crust is golden brown.

No-Bake Chocolate Peanut Butter Bars

Contributed by Marcielle Cundiff, Martinez Ward

Ingredients:

2 C. peanut butter, divided
1/4 C. (1 1/2 sticks) butter, softened
2 C. powdered sugar, divided
3 C. graham cracker crumbs
2 C. (12 oz. package) Nestle Toll House Semi Sweet Chocolate Mini Morsels, divided

Directions:

• Grease 13x9 inch baking pan.
  
• Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. 
• Gradually beat in 1 C. powdered sugar. 
• With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 C. morsels. 
• Press evenly into prepared pan. 
• Smooth top with spatula.
• Melt remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. 
• Spread over graham cracker crust in pan. 
• Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. 
• Store in refrigerator. 
• Makes 5 dozen bars.
  

Orange Brownies

Contributed by Marcielle Cundiff, Martinez Ward

Ingredients:
1 1/2 C. all-purpose flour
2 C. sugar
1 tsp. salt
1 C. (2 sticks) butter, softened
4 eggs
2 tsp. pure orange extract
1 tsp. grated orange zest

Glaze ingredients:
1 C. confectioner's sugar
2 Tbls. orange juice
1 tsp. grated orange zest

Directions:

• Preheat oven to 350 degrees F.
  
• Grease a 13x9x2 inch pan and set aside.
• In a mixing bowl, stir together flour, sugar, and salt.
• Add butter, eggs, orange extract and orange zest and beat with an electric handheld mixer until well blended.
• Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set.
• Remove from oven and pierce top of entire cake with a fork.

Glaze directions:

• Combine all ingredients in a bowl, stirring until smooth.
• Pour glaze over baked cake. Cool cake and cut into squares.
  
• Makes 24 brownies.
  

Curry Broccoli Chicken

Contributed by Lynda Renshaw, Martinez Ward

Mix together the following ingredients:

3 cups cooked rice
2 cups cooked cut up chicken
2 - 10 oz. frozen chopped broccoli
1 can cream of mushroom soup
1 can cream of chicken soup
1 Tbsp. lemon juice
1/2 cup mayo
1 cup shredded cheese
1 tsp. curry powder
dash garlic salt

Place in 9 X 13 pan and bake in preheated oven for 20 minutes at 350 degrees.

Chicken Burrito Wraps

Contributed by Lynda Renshaw, Martinez Ward

• Boil or steam 2 cups of rice.  
• While rice is steaming, combine the following ingredients in a skillet on the stovetop and bring to a low simmer:

2 cups cut up chicken
1 can stewed tomatoes
2/3 cup chopped cilantro
1 can rinsed black beans
1 pkg taco seasoning mix
2 Tbsp. chopped jalapeno peppers

• Once the rice is cooked, stir in the 2 cups cooked rice.
  
• Add 1 cup shredded cheese over top of mixture in skillet.
  
• Cover and cook until cheese is warm and melted.
  
• To serve, place 1/2 - 1 cup of mixture in tortilla shell and enjoy!
  

Chicken Curry

Contributed by Beth Ram, Hilltop 2nd Ward

3 lbs. skinless chicken cut 1” - 1 ½” pieces
4 tsp. curry powder
1 medium onion, sliced
3 Tbsp. vegetable oil
3 cloves of garlic, pressed
1 ½ tsp. salt (or desired taste)
4 Tbsp. tomato sauce
1 tsp. powdered chilies (optional)
½ tsp. cumin seeds
¼ cup finely cut cilantro leaves

• Heat oil in a large skillet over medium heat. 
• Add cumin seeds. 
• Sauté onions until light brown. 
• Stir in garlic. 
• In a small bowl, add 1 tsp. of water to curry powder and mix with spoon to make paste.
• Pour the paste in the skillet and stir. 
• Add chicken, salt and powdered chilies. 
• Cook for 30 minutes, stirring occasionally. 
• Add tomato sauce and cook for another 5 minutes or until sauce thickens. 
• Garnish with fresh Cilantro leaves. 
• Serve with hot steaming rice. 
• Serves four.

The chicken in this recipe could be substituted with beef, lamb, seafood or any vegetable curry.

Broccoli Salad Recipe

Contributed by Beth Ram
Hilltop 2nd Ward

Ingredients:

2 bunches broccoli
10 cooked strips of bacon
½ cup chopped red onion chopped
1 cup sunflower seeds (I use honey roasted sunflower nuts)
1 cup mayonnaise
½ cup sugar
2 tsp. white vinegar

• Cut broccoli into small pieces
• Break cooked bacon into small pieces
  
• Mix all above ingredients together
  
• Serve

Apple Roll

Contributed by Kathy Karns-White, Hilltop II Ward

Simple and economical

Dough Ingredients:

2 c flour

4 tsp baking powder

6 Tbsp shortening

¾ c. milk

1 tsp salt

cinnamon (for sprinkling)

3 Tbsp sugar

Directions:

• Peel and slice 4 medium sized apples. 
• Roll dough to round shape. 
• Place apples on dough evenly and sprinkle with Cinnamon and 3 T. sugar. 
• Roll up as for cinnamon rolls and slice.
• Place slices in buttered baking dish. Pour hot syrup (see below) over rolls. 
  
• Bake 40 min. at 350F.  
• Makes 8 – 10 rolls

Syrup Ingredients:

2 c water

1 ½ c sugar

1 Tbsp butter

1 Tbsp vanilla

Directions:

• Mix all syrup ingredients in saucepan.
• Bring to boil.
• Boil for 5 minutes.

Vegetable Soup

Contributed by Kathy Karns-White, Hilltop II Ward

Simple and economical

Ingredients:

1 - 46 oz. can tomato juice 
2 - #2 ½ cans diced tomatoes 
2 - #2 ½ cans cut green beans
2 - #2 ½ cans kidney beans

1 - #2 can refried beans
1 large onion chopped

1 or 2 cloves garlic, minced

½ c. chopped celery

3 small Zucchini, sliced 

1 c. sliced cabbage or bokchoy
Black pepper to taste

Directions:

• Simmer tomato juice, tomatoes, & raw vegetables until tender. 
• Add remaining ingredients and simmer to boiling making sure the refried beans are mixed well into the soup to give it body.
• Serve

Apple Pancakes and Apple Syrup

Contributed by Sabrina Ferguson, Martinez Ward

This is a wonderful recipe my mother-in-law passed along to me. We love everything from the apple-cinnamon scent to the warm, delicious taste. We served this at our last family reunion and received great reviews!

Apple pancakes:

2 C. Bisquick Mix (or pancake mix according to package directions)
1 egg
1 1/3 C. milk
3/4 C. grated apples
1/2 tsp. cinnamon

• Cook pancakes in the traditional way you are comfortable with.
  

Apple syrup:

1 C. sugar
2 Tbs. cornstarch
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 C. apple juice
2 Tbs. lemon juice
1/2 C. real butter

• Mix sugar, cornstarch, cinnamon and nutmeg in a saucepan. 
• Stir in apple juice and lemon juice. 
• Heat to boiling, stirring constantly. 
• Boil for 1 minute. 
• Blend in butter until melted. 
• Serve warm over pancakes. 

Mmmm...

The Best Breadsticks

Contributed by Sabrina Ferguson, Martinez Ward

This is a recipe I inherited from a college roommate and it has become a favorite in our home. It's quick and easy and delicious. Whenever I bring these breadsticks to a gathering, I get asked for the recipe, so I thought it would be the perfect recipe to share!

Ingredients:

1 stick butter, melted

1 ½ C. warm water

1 Tbs. yeast
2 Tbs. sugar

3 ¼ C flour
½ Tsp. salt
Garlic salt
Parmesan Cheese

• Melt butter and pour into cookie sheet. Set aside. 
• In warm water, dissolve yeast and sugar. Let stand 2-3 minutes. 
• Add flour and salt. 
• Mix well into a workable dough. 
• Divide dough into 14 parts and roll each 6 inches long. 
• Roll in butter on cookie sheet and place dough rolls side-by-side. 
• Sprinkle with garlic salt and parmesan cheese. 
• Cover and let rise for 20 minutes. 
• Bake at 375 for 15-20 minutes. 

This also makes a great pizza crust. 

Just omit the melted butter and 

roll dough flat and into the shape of cookie sheet.

Chocolate Crinkle Cookies

Contributed by Merri Smythe, Martinez Ward

"Super good"

4 oz. unsweetened chocolate
1/2 C. shortening
OR
3/4 C. cocoa powder
3/4 C. butter

2 C. sugar
2 tsp. vanilla
4 eggs
2 C. flour
1/2 tsp. salt
2 tsp. baking powder
1 1/2 C. chocolate chips
powdered sugar (to roll cookies in)

• Melt chocolate in pan with butter (or shortening), stir in sugar. 
• Add vanilla, beat in eggs, flour, baking powder and salt.
• Add chocolate chips last.
  
• Refrigerate dough 2 hours or overnight. 
• Roll into 1" balls (I use a cookie scoop) and roll in powdered sugar. 
• Bake 10-12 min. at 375
  

Chicken Casserole

Contributed by By Merri Smythe, Martinez Ward

"Very yummy!"

4-5 large Chicken Breasts or Turkey leftovers
1/2 cup melted butter
2 cans cream of chicken soup
12 oz. sour cream

• Boil and cut-up chicken breasts, mix butter, soup and sour cream.
• Pour over chicken, put in casserole dish.
  

Topping:

2 pkg Townhouse crackers
1/2 cup melted butter
1 tsp. poppy seeds

• Crush crackers, mix butter and sprinkle poppy seeds on top.
• Bake uncovered for 30 minutes at 350 degrees
  

Ella's Yummy Homemade Dinner Rolls

Contributed by Anita Allison, Richmond 1st Ward

Nothing makes our home more cozy and warm on Thanksgiving Day than the smell of fresh bread baking in the oven. This roll recipe has been a family favorite and tradition for more than 30 years. There always seems to be a few little hands (and big ones too) that can’t help sneaking a warm dinner roll before we sit down to eat. I try to time it so the rolls are still fresh from the oven at mealtime.  Together, we bow our heads in prayer to give heartfelt thanks for all that we have and for one another. It’s always fun to see how much everyone in the family, especially my sweet grandchildren, enjoy eating "Ella’s yummy homemade rolls".

1 pkg. active dry yeast
¼ water (warm)
1 cup milk, scalded
¼ cup sugar
¼ cup shortening
1 tsp. salt
3-½ cups all-purpose flour
1 egg

• Dissolve yeast in warm water and set aside.
• Combine scalded milk, sugar, shortening, salt and egg. Mix well and cool to a lukewarm temperature before adding yeast mixture.
• Add yeast mixture to liquid ingredients and mix well.
• Add 1 cup of flour and mix well.
• Gradually add remaining flour.
• Knead dough for 5-7 minutes until dough is smooth and elastic.
• Grease the top of the dough. Set dough into a greased bowl and cover with a dish towel or plastic wrap.
• Let the dough rise in a warm place for about 1-½ hours or until double.
• Shape dough into about 20-24 smooth balls.
• Set on greased baking sheet.
• Let rolls rise for about 30 minutes or so.
• Bake in preheated oven at 375° for about 15 minutes or until light brown.

Apple-Cinnamon Breakfast Pancakes

Contributed by Cheryl Meibos
Originally published in San Francisco Encore, 1986
Modified by Cheryl Meibos

Serves 4-6
Preparation time-- 10 minutes
Cooking time—25 minutes

4 Tablespoons butter
¼ cup sugar
2 teaspoons ground cinnamon
2-3 large green apples, peeled, cored, and thinly sliced
4 eggs
1 cup flour
1 cup plus 2 tablespoons milk
1 teaspoon vanilla
Powdered sugar

• Preheat oven to 425 degrees. 
• In a cast-iron skillet (or other skillet that can go directly into the oven) melt butter over medium-high heat. 
• Stir in sugar and cinnamon. 
• Add apples. 
• Cook over medium-high heat, stirring frequently, until apples are translucent (about 5 minutes). 
• While that is cooking, prepare the batter.
  

Batter preparation:

• In a separate bowl, beat the eggs. 
• Add flour and milk. 
• Beat until smooth. 
• Pour the batter evenly over the cooked apples in skillet.
• Put skillet in oven. 
• Bake uncovered until pancake is puffy and golden (about 15 minutes). 
• Sift powdered sugar over the pancake. 
• Cut into wedges. 
• Serve immediately.