Glug

LOVE this drink.

Glug
Aunt Wendy

1 pkg. red Jello (raspberry is best)
4 1/2 c. sugar
1 46 oz. can pineapple juice
1 can frozen orange juice, no water added
Sprite (I think a 2 liter bottle is enough but maybe get 2 just in case)

Dissolve jello in 1 cup boiling water. Add 2 more cups of hot water, and sugar, and stir making sure all is dissolved. Then add 7 cups cold water, pineapple juice, and orange juice concentrate. Freeze in convenient containers. Remove from freezer 1 hour before serving. Add Sprite to slush consistency, as desired.

Creamy Chicken over Rice

This was given to me by my friend Kate while in San Antonio. Such a great and easy crockpot recipe.

Creamy Chicken over Rice

2-3 large skinless, boneless chicken breasts

1 pkt. of dry zesty italian salad dressing mix

1 pkg. of cream cheese

1 stick of butter

1 can of cream of chicken soup

Put it all in the crock-pot and I think it is best if you put it on low for 6-7 hours. When it's done, I shred the chicken and mix it all together.

Best if served over rice!

Funeral Potatos

This recipe is a classic LDS recipe and I hope I NEVER tire of it!

Potato Casserole (otherwise known as "funeral potatos")
This recipe comes from my "Lion House Recipes" book. The Lion House is a restaraunt in the Joseph Smith Memorial building in Salt Lake City, Utah.
5 large potatos
3 tablespoons melted butter
1 can (10 1/2 oz) cream of chicken soup
1 cup sour cream
1 cup milk
3 tablespoons finely chopped green onions
3/4 cup shredded sharp cheddar cheese
3/4 cup cornflake crumbs mixed with 2 tablespoons butter or margarine, melted
3 tablespoons parmesan cheese
Boil whole potatos until tender. Drain and peel. Shred coarsely. Place in 9x13 (2-3 quart) casserole dish. Pour 3 tablespoons of melted butter over potatos. Mix together soup, sour cream, milk, onions, and cheese. Pour evenly over potatos. Do not mix. Cover the top with buttered crumbs mixed with parmesan cheese. Bake 30 minutes at 325 degrees F. Make 8 to 10 servings.

Love allrecipes.com

We have a bunch of apples from our trees and decided to make some apple crisp. Since we STILL don't have any of our household goods (which would include my recipe books), I looked up this recipe on Allrecipes.com. I have good luck with their recipes on a regular basis and this was definitely a great one!

Apple Crisp II Rated: Submitted By: Diane Kester Photo By: jrbaker Prep Time: 30 Minutes Cook Time: 45 Minutes Ready In: 1 Hour 20 Minutes Servings: 12 "This large 9x13-inch crisp is made hearty with cooking oats mixed into its sweet crumbly topping. Underneath are all the lovely things that compliment apples -cinnamon, brown sugar and butter. Serve warm with rum raisin ice cream or a big dollop of freshly whipped cream." Ingredients: 10 cups all-purpose apples, peeled, cored and sliced 1 cup white sugar 1 tablespoon all-purpose flour 1 teaspoon ground cinnamon 1/2 cup water 1 cup quick-cooking oats 1 cup all-purpose flour 1 cup packed brown sugar 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup butter, melted Directions: 1. Preheat oven to 350 degrees F (175 degree C). 2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. 3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. 4. Bake at 350 degrees F (175 degrees C) for about 45 minutes. ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 10/16/2011

Hot Cinnamon Milk

I got this recipe from Jake's mom around last Christmas. It is sooooo very warming and fun when you are tired of plain ol' hot chocolate. Plus, it's super easy to make.

Hot Cinnamon Milk

2 cups instant powdered milk
1 cup non-dairy creamer
1 cup sugar
1/2 Tablespoon cinnamon
Mix all ingredients well. You can store them in a ziploc bag on the shelf or some other container. When ready to drink, mix 1/4 cup mixture in 6 oz. hot water. So very good!

Quick and Easy Sunday Meal

I got this recipe from my sister who got it from.... I don't know where. I made it after church today and it was super quick, easy, AND good (all wrapped into one!) It's not something that packs a punch of flavor but a little salt and pepper will perk it up if you need it. I personally liked it as is.

Quick and Easy Lemon Pepper Chicken and Linguine

3 boneless skinless chicken breast halves, cut into strips
1 Tbsp lemon pepper 1 tomato,diced
½ c butter* 1 pkg. linguine noodles,
1 sm onion, chopped cooked

Melt butter in microwave and add lemon pepper. Stir-fry chicken until brown. Add butter and pepper mixture. Add onion and saute. Remove from heat. Add noodles and tomatoes. Toss and serve. (*May want to cut back - high fat!)

I served it with Italian Herb Ciabatta Bread. A friend here recommended a bottle of "Aceto Balsamico Di Modena" (Balsalmic Vinegar of Modena) and Pompeian Extra Virgin Olive oil for dipping the bread in. The vinegar is fantastic! We dip any bread in it with the oil and it is super. It's one of the few items we can get at the commisary here so I can't imagine them not having it in the states.

French Toast and Buttermilk Syrup

Now that our house is sold and we have moved to Germany, I can pay more attention to adding my recipes to this blog. In fact, I NEED to because our household goods (which include ALL my recipe books) will not arrive until possibly October. So, any recipes I get and like during this time, will be posted here so I can reference them later. Also, the great news is I am hoping to learn some great German recipes. So, keep looking back for those.

Firstly though, here is our favorite recipe to make on Sundays for dinner when we usually have invited another family over. Also, this recipe is describes so that you can help your kids make it. I have copied and pasted their exact recipe and added my preferences.

French Toast
Family Fun Magazine

The best French toast is made from the densest bread. Challah is our first choice, then brioche or sourdough. If all else fails, a premium sandwich bread can stand up to the task {We prefer my homemade wheat bread}. Serve with real maple syrup {or buttermilk syrup}.
Ingredients
4 eggs
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons butter or oil, for pan
8 slices dense bread
Instructions
Break the eggs, one by one, into a cup. (This will make it easy to take out bits of shell if they get into the cup.) Pour the eggs in a soup dish or pie plate, add the milk and vanilla extract, and scramble with a fork. Heat the butter in a frying pan over medium heat.

Cut the slices of bread in half if you wish. Soak the bread in the egg mixture, turning once. They should be saturated but not falling apart.

Brown the bread in the skillet, turning once, about 2 to 3 minutes on each side until brown. Serves 4.

Variations:
Maple French Toast
Brown both sides of the French toast, then sprinkle grated maple sugar candy on the top and turn. Cook for 1 minute. Sprinkle the other side and turn once more.

Banana French Toast
Cut a pocket in the top crust of a 1 1/2-inch slice of Italian bread and stuff with a few banana slices. Dip in the egg mixture and cook as directed in step 3.

My mother-in-law gave me the following recipe that we absolutely love!

Buttermilk Recipe
1 cup sugar
1/2 cup butter
1/2 cup buttermilk
1 tsp. vanilla
1/2 tsp. baking soda
In a large pan combine sugar, butter, and buttermilk. Boil until sugar dissolves (make sure to not boil too long or it will turn into carmel. Once it comes to a boil it doesn't take much longer to dissolve the sugar). Remove from heat and add soda and vanilla. Make this in a pan that is big enough for it to grow when adding the soda. Keep warm while serving so it remains frothy.