Fantastic Food

You better have a lot of apples on hand when you make this, because you'll want to eat ALL of it! You will need: 8 oz. Cream cheese 3/4 cup brown sugar 1/2 cup powdered sugar 1 Tsp. Vanilla extract 3/4 cup Heath toffee bits Mix all ingredients together, slice up some granny-smith apples (any will work, but I prefer the tartness and crispness of granny-smiths), and dip to your heart's (or stomach's) content!

Aptly named for my college apartment complex where I first had the pleasure of eating this yummy dish! : ) 4-5 large chicken breasts 3 cans cream of chicken soup 1 c sour cream 1 c diced green chiles 1 tsp. chili powder 2 Tbs. taco seasoning 1 tsp. onion powder salt and pepper 1-2 shredded cheese 10 flour tortillas Boil the chicken, cool and shred. In a skillet, combine soup, sour cream, chilies and seasonings. Heat until boiling. Take off heat and add chicken. In a casserole dish, tear up 1/2 of the tortillas ( about 1-in pieces) and place in the bottom of the pan. Spread half of the mix on top of the layer. Tear up remaining tortillas and layer on top. Pour remaining sauce mixture and spread evenly. Top with cheese and cover with foil. Bake for 30 minutes at 375. Enjoy!

This soup is so yummy, and just right for a chilly November day. It is definitely a favorite at our house when served with warm rolls. I'm sure you could use turkey in it as well to make good use of those leftovers! : ) 3 c water 3 chicken 2 c chopped celery 2 c chopped carrots 1 small chopped onion Boil above ingredients until tender and then add: 2 cans cream of chicken soup 1 c milk 2 c chopped, cooked chicken 1/2 package of cooked egg noodles ( I like to make this with the "homestyle" egg noodles you can find at sam's or costco. They taste and look like fresh noodles) Warm through and that's it! It's my opinion it's even better the second day, so make enough for leftovers : )

2 cans cream of chicken soup 1 bag tortilla chips 2 cups cooked shredded or diced chicken 1 can diced tomotoes cheese Layer bottom of casserole dish with tortilla chips. Layer shredded cheese on top. Pour chicken soup, chicken and tomato mixture over the chips. Top with more cheese. Put in oven until warmed through. Enjoy! (eat as a casserole, or use the remaining chips to scoop it like a dip)

2 tablespoons extra-virgin olive oil 1 medium diced onion (or less if desired) 1 teaspoon minced garlic 3 cans roasted diced tomatoes 1/2 cup chicken broth 10 large fresh basil leaves, chopped (can substitute with about 1/2 tablespoon dry basil) 1/4 teaspoon salt 1/2 cup cream (can substitute with whole milk) In medium pot, saute onions and garlic in the olive oil over medium high heat for 1 minute. Add remaining ingredients except for the cream. Bring to boil, reduce heat to low, and simmer for 5 minutes. Remove soup from heat. In two or three separate batches, puree soup in blender. ( NOTE: When blending hot liquids, only fill blender halfway and place kitchen towel over lid to prevent burns). Start with lower settings before puree setting. Return puree to pot, add cream and heat through. Serve hot, garnished w/ chopped fresh basil. This is soooo good you guys. I just had it for lunch again today. And if you are going to have grilled cheese sandwiches with your soup (which

So this recipe is from a lady that was in my branch growing up. Her version is good, but I like mine a little bit spicy and a little more flavorful, so I will give you her recipe, and then give you the things I like to do differently/in addition. CHICKEN SPAGHETTI 3 to 5 chicken breasts 12 to 16 oz. spaghetti 1/2 to 1 lb. velveeta cheese 1 can cream of mushroom soup 1 can Ro-tel (or diced tomatoes with diced green chiles) 1 can green peas (or 2 cups frozen peas) 1/2 onion, chopped 1 green bell pepper, chopped 3/4 cup butter Jaynee's additional ingredients: 1 tsp. garlic 1 tsp. Tony's Original Creole seasoning (more or less to taste). If you use this, you don't really need to add salt. If you don't use this, then I would suggest adding 1/2 tsp. to 1 tsp. salt. Fresh ground pepper to taste 1 jalepeno, diced mushrooms, sauteed (i don't always do the mushrooms--just if I have them) I don't like canned peas, so I always use the 2 cups frozen peas instead DIRECTIONS:

This is VERY good--I was quite surprised actually. I made some homemade biscuits that went with the soup really well. I know it's a bit hot (at least it is here) for soup, but just turn your AC down for dinner and you're all set! CORN & VEGETABLE CHOWDER: 1 Tablespoon Canola Oil 1 Red onion (can substitute w/ regular onion), diced 1 red bell pepper, seeded and diced (optional) 3 garlic cloves, crushed 1 3/4 cups diced potatoes 2 Tablespoons all-purpose flour 2 1/2 cups milk 1 1/4 cups vegetable/chicken bouillon 1/3 cup chopped spinach 1 3/4 oz/50 g broccoli flowerets 3 cups canned corn, drained 3/4 to 1 cup grated cheddar cheese 2-4 Tablespoons cream cheese salt & pepper to taste 1 Tablespoon chopped cilantro, to garnish (optional) 4 slices bacon, crumbled, to garnish (optional) 1. Heat oil in a large pan. Add the onion, bell pepper, garlic, and potato and saute over low heat, stirring frequently, for 2-3 minutes, until the onion is softened and tra

Ingredients: 2 cups dried elbow macaroni 1 1/2 to 2 cups freshly grated cheddar cheese Generous 1 cup freshly grated parmesan cheese 1 Tbsp. butter 4 Tbsp. white bread crumbs 1 Tbsp. chopped fresh basil (or 1/2 tsp. dried basil) Salt & Pepper TOMATO SAUCE: 1 Tbsp. extra virgin olive oil 1 Shallot, shopped finely (or half of a small onion) 2 garlic cloves, minced 18 oz. canned, petite-diced tomatoes 1 Tbsp. chopped fresh basil (or 1 tsp. dried) 1. To make the tomato sauce, heat the oil in a pan over a medium heat. Add the shallots and garlic and cook, stirring constantly, for 1 minute. Add the tomatoes and basil, and season to taste with salt & pepper. Cook, stirring, for 10 minutes. 2. Meanwhile, bring a large pan of lightly salted water to a boil over medium heat. Add macaroni and cook until done (according to package directions). Drain macaroni thoroughly. 3. Mix the grated cheddar and parmesan cheeses together in a bowl. Grease a deep casserole dish. Spoon one third

Preheat oven to 425 degrees. 2 cups flour 3 tsp. baking powder 2 tsp. sugar 1/2 tsp. cream of tartar 1/4 tsp. salt 1/2 cup butter 2/3 cup milk Combine all DRY ingredients. If your butter isn't soft, cut it into thin slices right into the dry ingredients. If butter is soft, just add to dry ingredients and mix in. To work in unsoftened butter, use clean hands to scoop up flour mixture and butter pieces and gently rub between hands, slowly working the butter and flour mixture together. Repeat until mixture is a crumbly texture, then add milk and mix together with a fork. Don't overwork the dough (it's okay if there are crumbs in the bottom of the bowl still). Pour dough onto a clean counter and roll out with a rolling pin to about a 1 to 1 1/2 inch thickness. Use a cup or round cookie cutter to cut out biscuits. Place onto an UNGREASED cookie sheet and bake for 10-12 minutes, or until golden-brown on top. Serve with butter and honey :)

1 (12 pack) of King's Hawaiian Original Rolls 1 lb. deli ham, shaved 1 lb. Swiss cheese, thinly sliced 1 sticks butter (1/4 lb) 2 TBS worcestershire sauce 1/4 tsp garlic salt 1 tsp poppy seeds Preparation Melt butter and mix in worcestershire sauce. Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately in tact). In a 9x13 pan, place bottom half of rolls and cover with ham and cheese. Cover ham and cheese stacks with top half of rolls. Drizzle butter mixture over top of rolls, sprinkle poppy seeds Refrigerate over night. Bake at 350 degrees for 15-20 minutes and, once finished, separate for serving. Makes 12 servings. I have made this recipe twice recently for company. One time for a RS potluck lunch and another time to feed the missionaries. It is super easy and flavorful. You do not have to use "King's Hawaiian Bread" Any roll will work. Use small ones for more dainty luncheon size servings. You may not need to use all of

This recipe is super easy and very tasty. You can customize it easily to fit your family's preferences. You will need the following ingredients: 1 to 1.5 lbs lean ground beef 2 1/2 cups beef broth 1 9 oz. package cheese or beef tortellini 2 or 3 cans diced tomatoes, undrained 1 to 1 1/2 cups water 1/2 onion, chopped 4 cloves garlic, minced 1 zucchini, sliced 1 cup frozen or canned corn (drain liquid if using canned) salt & pepper grated cheddar cheese, to garnish Other optional/substitute vegetables include: frozen green beans, frozen okra, spinach, carrots... Instructions: Heat 1 1/2 Tbs. olive oil at medium-high in a large pot.  Add garlic to oil, and wait until fragrant (about 30 seconds).  Add onion, and stir about 2 minutes.  Add ground beef; brown the ground beef, drain off the fat if there is excess (if you use lean meat, this step isn't necessary. Mix all ingredients EXCEPT the tortellini together, either in a pot on the stove or in a crockpot. A

It's true--I love food. And I love trying all kinds of food. Peggy gave me a subtle hint to start a blog where we can all share some of our favorite recipes so that it will be easier for us to look up recipes that we've shared instead of having to look back a million years on the family blog. Recipes we'd like to see on this blog must have one or more of the following qualities: delicious, easy-to-make, absolutely mouthwatering, fantastically fun to make, a personal or family favorite, or great holiday recipes. I hope that everyone participates on this because I think it could be great! Welcome to our family food blog!