Magleby's Buttermilk Pancake Syrup

Magleby's Buttermilk Pancake Syrup

from Rosemary Groesbeck

1/2 cup butter
1 cup sugar
1/2 cup buttermilk
1/2 tsp baking soda
1 tsp vanilla or maple flavoring

Combine butter, sugar, buttermilk and soda in a saucepan. Bring to a boil for 1 minute. Take off heat and add vanilla. Add to an equal amount of maple syrup.

Lunch with the Kids

Here are our favorite kid lunches:

• Quesadillas
• Pigs in a blanket
• Mini Pizzas (english muffins, tomato sauce, pizza seasoning, cheese and pepperoni)
• Grilled Cheese Sandwiches (or 'Girl Cheese Sandwiches' and 'Boy Cheese Sandwiches')
• PB&J's (or 'Pink-a Butter and Jam'  like Jacie says!)
• Picnic...anything is fun to eat when eating outside or on the family room floor on a blanket!
• Open Face Sandwiches (Katelyn loves these with just butter and jam...she thinks they are called open face sandwiches because her face always gets dirty when you eat them!)

Snack Ideas for the Kiddos

Here is a list of our favorite snacks:

• Graham crackers and milk!!
• Fresh fruit/veggies (apples bananas, oranges, grapes, clementines, carrots, celery, strawberries, peaches, nectarines, apricots)
• Ritz Crackers and Peanut Butter Sandwiches
• Crackers and cheese
• Going Fishing! Celery stick with a glob of peanut butter on the end to catch the gold fish crackers!
• Ants on a log! Celery with peanut butter inside topped with ants (raisins)
• Surprise mix (anything you have in your pantry all mixed together in a bag!)
• Homemade bread and butter/jam
• Granola bars (homemade is even better!)
• Cookies and milk (fresh out of the oven!)
• Pinterest ideas (all these fun Pinterest ideas that you pin but never know when or why you'll make them...my kids love it when I make them a special treat like that!)

Vanilla Custard Ice Cream

Vanilla Custard Ice Cream

from Marsha Richards

2 1/4 cups sugar
6 T flour
1/2 tsp salt
5 cups milk, scalded
6 eggs, beaten
4 cups heavy cream
2 tsp vanilla

Combine sugar, flour and salt in saucepan. Stir in the hot milk slowly. Cook over low heat for 10 minutes, stirring until thickened. Mix a small amount of this hot mixture into the beaten eggs. Ten add eggs back into the hot mixture and cook 1 minute. Chill in refrigerator. Add cream and vanilla, mixing well. Pour into a 4 quart ice cream freezer can and freeze according to directions.

Crock Pot Scalloped Potatoes and Ham

Crock Pot Scalloped Potatoes and Ham

from Marsha Richards

3 lbs med potatoes, peeled and sliced
1 onion, chopped
1 cup cheddar cheese
1 cup cooked ham, in chucks
1 can cream of mushroom soup
1/2 cup water

Combine potatoes, onion, cheese and ham in crock pot. In small bowl, stir together soup and water. Pout over potatoes, cover and cook on high for 4 hours or until potatoes are tender. Stir just before serving. Garnish with more cheese.
Serves 6.

Crock Pot Fajitas

Crock Pot Fajitas

from Marsha Richards

1 1/2 lbs chicken breasts
1 cup onion, chopped
1 green pepper, chopped
1 jalapeno pepper, chopped
1 cup fresh cilantro, chopped
2 cloves minced garlic
1 tsp chili powder
1 tsp cumin
1 tsp coriander
1/2 tsp salt
1 can chopped tomatoes
toppings

Add all ingredients to crock pot. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Shred chicken with a fork. Serve on tortillas with sour cream, guacamole, cheese, salsa, lettuce, tomatoes, etc.

Frosted Banana Bars

These are just like banana bread but in a bar form!

Frosted Banana Bars

from Marsha Richards

1/2 cup butter
2 cups sugar
3 eggs
1 1/2 cups (about 3-4) ripe bananas, mashed
1 tsp vanilla
2 cups flour
1 tsp baking soda
pinch of salt

Cream butter and sugar. Beat in eggs, bananas and vanilla. Combine flour, soda and salt and add to creamed mixture, mixing well. Pour into greased jelly roll pan. Bake 350 degrees for 20-25 minutes or until bars test done. Cool and frost.

Frosting:
1/2 cup butter
1 (8 oz) pkg cream cheese
4 cups powdered sugar
2 tsp vanilla

Cream butter and cream cheese together. Gradually add powdered sugar. Add vanilla. Beat well.

Blueberry Muffins

Blueberry Muffins

from Marsha Richards

4 3/4 cups flour
1 3/4 T baking powder
1/2 tsp salt
1 cup plus 1 T oil
2 cups sugar
3 eggs
1 3/4 cups milk
1 tsp vanilla
1 tsp almond extract
1 pkg frozen blueberries (keep in the freezer until just before adding so they don't bleed as much.)

Combine the flour, baking powder and salt. Set aside. In a large bowl, blend sugar and oil together until well mixed. Add eggs, milk, vanilla and almond extract. Add the dry ingredients and mix with a spoon only until combined. Do not over mix. Now fold in the still frozen blueberries with as few strokes as needed. Spoon into sprayed muffin cups and bake at 350 degrees for 27-30 minutes.
Makes 24 muffins.

Potato Pot Pie

This recipe reminds me of my mom's cooking growing up. It's just one of those regular meals that was put in the rotation!

Potato Pot Pie

(also known as 'Hamburger Pie')

1 lb ground beef
1/2 onion, chopped
1 can green beans, drained
1 can tomato soup, undiluted
1 batch mashed potatoes
Cheddar cheese, grated

Brown ground beef and onion together. Drain. Place in bottom of 9x13 pan. Spread green beans over beef mixture. Spread tomato soup over all. Prepare generous portion of mashed potatoes from scratch, leftovers, or food storage. Spread over all. Top with grated cheese. Bake at 350 degrees for 30 minutes or until bubbly in center.

Broccoli Soup

Broccoli Soup

from RS General Board Cookbook

2 pkgs. Frozen CHOPPED broccoli
1 med onion, chopped
4 cups white sauce
(1 cup margarine, 8 T flour, 1 tsp slat, 1 qt milk. Combine margarine and
flour over low heat, add salt. Add milk gradually, stirring until thick.)
2 cups chicken broth
½ cup parmesan cheese
¼ tsp garlic salt
Salt and pepper
1 cup or more cubed, cooked chicken

I cook broccoli and chicken in microwave for 20 min while I prepare the sauce with onions. I use the white sauce margarine to cook the onions in and then add the other white sauce ingredients, broth, cheese, and seasonings. When this is ready, I add the cooked broccoli and cut up chicken. Careful not to scorch.

Gooey Microwave Caramel Corn

Gooey Microwave Caramel Corn

2 bags microwave popcorn (the more buttery, the better)
1 (14 oz) can sweetened condensed milk
½ cup white corn syrup
1 cup brown sugar
1 T vanilla
½ cup butter

In medium saucepan, mix together condensed milk, corn syrup, brown sugar, vanilla and butter. Bring to a boil, stirring constantly, until mixture reaches “soft ball” stage. (This usually takes between 8 to 10 min) Meanwhile, pop microwave popcorn and pour into large bowl. Sift out unpopped kernels. Pour hot caramel over popcorn and stir until well-coated.

Banana Split Dessert

This is a perfect make ahead dessert for a crowd...so yummy!

Banana Split Dessert

2 cups graham cracker crumbs
¼ cup butter, melted
3 to 4 ripe bananas, sliced
½ gallon vanilla ice cream
1 cup semi-sweet chocolate chips
½ cup butter
2 cups powdered sugar
1 can evaporated milk
1 tsp vanilla
Whipped cream, optional

Combine graham cracker crumbs and ¼ cup melted butter and spread on the bottom of a 15” x 11” metal pan. (Glass makes crumbs adhere when cold.) Reserve some crumbs for top. Slice ripe bananas all over top of crumbs. In the meantime, let ice cream soften, then carefully spread it over bananas. Freeze for a while until firm again. Make a chocolate sauce by melting chocolate chips and ½ cup butter together in saucepan. Add powdered sugar and evaporated milk; gently boil until thick (about 20 min), stirring frequently. Add vanilla. Cool sauce, then spread on ice cream. Sprinkle remaining crumbs on top. Freeze again for several hours. Take out of freezer about ½ hour before serving. When ready to serve, cut into squares and top each square with spoonful of whipped cream, if desired.

Corn Bread

Here is another standard recipe but I've tried many corn bread recipes with failure...this is a good one, though.

Corn Bread

from Marsha Richards

1 cup corn meal
1 cup flour
¼ cup sugar
1 T baking powder
1/3 cup canola oil
1 egg
1 cup milk

Combine dry ingredients in a bowl and mix. Add oil, egg, and milk. Mix with a spoon. Pour into a well buttered 8 inch pan or muffin tins. Bake at 400 degrees for 20-25 min. This will vary if making muffins. Watch for edges to be golden.

**it's fun to make corn bread into star or heart shapes!

Yummy White Bread

I love homemade bread but if I'm going to go through the effort of doing it then it better be good...and this recipe is good. I've also used 1/2 white 1/2 wheat flour and it still is yummy!

Yummy White Bread

from Christie Maybe

½ cup warm water
2 T yeast
1 T sugar
2 cups flour
½ cup dry milk, optional
1 T salt
½ cup brown sugar
3 ½ cups hot tap water
¼ cup oil
¼ cup honey
6-7 cups flour

In a small bowl, soften yeast by sprinkling yeast into ½ cup warm water with 1 T of sugar sprinkled in. Stir and set aside to grow, about 5 minutes. In a mixing bowl, stir together 2 cups flour, dry milk (optional), salt, and brown sugar. Mix in hot water, oil, and honey. Add yeast. Mix in 5 cups of flour one cup at a time, then add additional flour by the ½ cupful until dough leaves sides of bowl and
comes to a ball. Remove dough from bowl and put 1 tsp of oil in bottom of the bowl. Roll the dough ball in the oil and let it rise for about 1 hour or until double in bulk. Punch down and form into loaves, 4 standard loaves, or 36 large cinnamon rolls. Rise a second time for 30 minutes and bake at 350 degrees for 25-30 min. Turn out of pans, and cool.

'Guru' Style Burritos

This recipe reminds me of the night my husband left for his mission...this is what his mom made for his going away party. 

'Guru' Style Burritos

from Lizzie Richards

1 ½ cups cooked, cubed chicken breast (cook in butter & fajita seasoning)
1 pkg Mission flour tortillas, 10”
1 large can enchilada sauce
1 can black beans
2-3 cups cooked rice (approx 5 burritos)
2 cups shredded Jack cheese
Fajita seasoning

Combine in large bowl:
Cooked rice
Chicken
Jack cheese
Black beans, and season to taste

Spread tortillas with mixture, roll up and place tightly in pyrex dish. Bake,
covered for about 20 min at 350 degrees. Pour enchilada sauce over burritos
with and top with more Jack & cheddar cheese. Bake an additional 5-10
minutes or until cheese is bubbly.

Garnish with guacamole, sour cream & black olives, and serve with chips.

Cinnamon Apple Cider

I don't think it's worth any extra effort to make apple cider any other way. This is easy and tastes just as yummy if not yummier than other apple cider I've tasted/made.

Cinnamon Apple Cider

Apple juice
Package of red hots

Warm in crock pot or on stove for about 2 hours for an easy wassail or holiday drink! It
will also make your house smell really yummy!

Deon's French Bread Dip

Thank goodness for fun friends with yummy recipes!

  Deon's French Bread Dip

from Deon Heaton

1 cup sour cream
1 cup mayo
1 pkg frozen chopped spinach, thawed
1 pkg “Farr’s” Dry Vegetable Soup Mix

Mix together and use to dip French Bread…yummy!

Fruit Dip

Fruit Dip

from Marsha Richards

1 (6 oz) can frozen orange juice, thawed
1 ¼ cup cold milk
1 (3 oz) package instant vanilla pudding mix
¼ cup sour cream

Combine juice and milk. Add pudding and beat for 2 minutes. Mix in the sour cream.
Chill 2 hours. Serve with cut-up fresh fruit.

Toffee Apple Dip

Toffee Apple Dip

1 (8oz) package cream cheese
½ cup brown sugar
¼ cup sugar
1 tsp vanilla
½ (11 oz) package Skor or Heath toffee chips

Beat cream cheese, sugars and vanilla together until fluffy. Stir in toffee chips by hand.
Serve with sliced apples.

Cranberry Crock Pot Turkey Breast

Cranberry Crock Pot Turkey Breast

2 (1 ½ pound) turkey breast roasts

½ teaspoon salt

¼ teaspoon freshly ground pepper

½ cup diced celery

½ cup diced onions

1 (16 –ounce) can whole berry cranberry sauce

1 cup barbeque sauce

Combine all ingredients in a crock pot.  Cover and bake on high for 4 to 5 hours or on low for 6 to 8 hours.  Remove turkey breasts from crock pot and slice thinly.  Serve with sauce on top.

**Delicious with mashed potatoes-use the extra sauce as gravy.

Shredded BBQ Chicken Sandwiches

This is a favorite meal because it's super easy to feed a crowd or a small family on a hot summer day.

Shredded BBQ Chicken Sandwiches

1 (4-pound) bag frozen boneless, skinless chicken breasts

1 (16-ounce) bottle BBQ sauce (KC Masterpiece original is good)

1 cup water

2 dozen hamburger buns or French rolls

In the morning, place chicken breasts in crock pot, frozen.  Pour barbecue sauce and water over top and cook all day on low heat.  Before serving, shred chicken with two forks to pull it apart and mix in sauce well.  Spoon onto buns or rolls.

Chicken Roll-Ups

I have seen many different versions of this recipe...but this one is the best! ...trust me! It's a family favorite and I've even made it for other people and they all love it, too!

Chicken Roll-Ups

from Kathy Burton

2 chicken breasts
Salt & pepper
Minced onion
Parsley
8 oz cream cheese, softened
2 T green onions/chives, chopped
2 cans Pillsbury Crescent Rolls (3 per package)
butter, melted
Corn Flake, crushed

Boil chicken with salt, pepper, onion and parsley (for about 1 hour). Shred chicken with forks. Mix chicken with cream cheese and chives. Remove crescent rolls from package and separate. Stretch big end of crescent roll a little bit and put chicken mixture onto big end of crescent roll. Fold two outside corners into center of roll and roll up. Dip roll into melted butter and then into crushed corn flakes.

(You can make roll-ups to this point and then refrigerate or freeze until ready to use. When you're ready to eat just pop them in the oven...sometimes I don't even let them defrost!)

Bake uncovered on cookie sheet at 375 degrees for 15 minutes or until golden brown. Serve on rice with gravy (recipe below) on top.

Gravy:
1 can Cream of Chicken Soup
1/2 can milk
1/2 can water (optional)

Stir to get rid of lumps and heat through.

Mom's Favorite Baked Beans

To tell you the truth, I'm not a fan of pork and beans or baked beans really. So, when Steve- who loves baked beans- said that these were his favorite beans I knew this recipe was a keeper. I love it because it's very simple and easy!

Mom's Favorite Baked Beans

from Kathy Burton

4 cups pork and beans (about 2 1/2 cans)
1/2 cup brown sugar
1 tsp mustard
6 slices of bacon (raw and cut into bite size pieces)
1/2 cup ketchup

Combine and bake uncovered for 2 1/2 hours at 325 degrees.

Potato Bake

Many Utahn's (or Mormon's rather) know this dish as funeral potatoes. I may be biased but this recipe will top anyone's funeral potatoes out there. I totally think it's worth the extra effort to grate freshly baked potatoes than it is to use the frozen hash browns like most people do and top it with corn flakes...just sayin'.

Potato Bake

from Kathy Burton

6 large potatoes
1-2 cups (or 1 pint) sour cream
1 can Cream of Chicken soup
1/2 cup grated cheese
1/2 onion, finely chopped (I actually prefer to use green onions instead)
Cornflakes
Butter, melted

Bake potatoes until tender. Let them cool enough to handle then grate them into a bowl. Fold in sour cream, cream of chicken soup, grated cheese and onion. Put into 9x13 pan. Mix cornflake crumbs into melted butter and sprinkle on the top. Bake at 350 degrees for about 30 minutes or until warmed.

Granola

Laugh at me all you want but I like granola...especially this recipe. It's healthy and tasty. My kids and hubby agree, too!

Granola

from Kathy Burton

8 cups regular rolled oats
3 cups Grape Nuts
1/2 cup wheat germ
1 cup sunflower seeds
1 cup sliced almonds
1/2 cup sesame seeds
1 (10 oz) pkg shredded coconut

Combine together in a large bowl.
1 cup brown sugar
1/2 cup oil
3/4 cup honey
2 tsp vanilla

Raisins (optional)

In a saucepan, bring sugar, oil and honey to a boil. Remove from heat and add vanilla. Pour in bowl with oatmeal mixture and stir to evenly coat. Place onto 2 sheet cake pans. Bake at 350 degrees for 8-10 minutes or until coconut is lightly browned. Remove pans from oven and pour onto counter to cool. Add raisins. Store granola in air tight containers.

**Besides eating this granola in a bowl with milk, my family also loves yogurt parfaits (layer frozen berries/vanilla yogurt/granola) or just sprinkle granola onto any flavor of yogurt and we also love to eat it plain!

Ritzy Kids' Chicken

Ritzy Kids’ Chicken

8 boneless, skinless chicken breasts, thawed

2 cups crushed Ritz crackers

¼ cup Parmesan cheese

2 teaspoons garlic salt

1 teaspoon seasoned salt

1 cup plain yogurt

¼ cup butter, melted (optional)

Combine crushed crackers, Parmesan, garlic salt and seasoned salt in shallow dish.  Pat chicken dry, then coat with yogurt.  Dip each piece in crumb mixture and arrange in 9”x13” baking dish.  Drizzle melted butter over top, if desired.  Bake at 350 degrees for 45 minutes.

Cahoon's Crock Pot Roast

This is my favorite Sunday dinner roast! It's quick and easy to toss into the crock pot and it makes the house smell yummy!

Cahoon’s Crock Pot Roast

1 (3 to 5 pound) beef roast

Garlic salt, to taste

Garlic salt the roast and place in crock pot.

1 (10 ¾-ounce) can cream of mushroom soup

1 package dry onion soup mix

1 (10 ¾-ounce) can beef gravy (Franco-American)

½ cup brown sugar

3 tablespoons vinegar

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

Mix together and pour over roast.  Cook on low-heat for 12 hours or high-heat for 6 to 7 hours.  Take roast out when cooked, strain gravy to get rid of lumps, and thicken with cornstarch and cold water mixture.

Twice Baked Potatoes

These potatoes remind me of my grandma. It seems like whenever we went to her house and ate dinner then this is what we'd eat! That's ok because I like 'em!

Twice Baked Potatoes

4 medium-size baking potatoes

1 cup sour cream

½ cup butter, softened

1 (3-ounce) package cream cheese, softened

2 green onions, chopped

1 teaspoon salt

½ teaspoon pepper

¼ teaspoon thyme

Milk

¾ cup grated Cheddar cheese

Paprika

Bake potatoes and cut in half lengthwise.  Spoon potato into mixing bowl and set skins aside.  To potatoes, add sour cream, butter, cream cheese, onions, salt, pepper and thyme.  Whip until light, adding milk if necessary.  Fold in cheese and fill skins.  Sprinkle with paprika.  Carefully put on cookie sheet.  Bake at 350 degrees for 20 minutes.