Sour Cream Biscuits

Submitted by Stacey Hutchings

Here's a biscuit recipe that would go really good with Kathleen's Sausage Gravy. It's a version of Biscuits Supreme from my 1981 Edition Better Homes and Gardens New Cook Book (Does that mean this recipe is older than most of you? :D).

2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup shortening (I use 1/3 cup lard and 1 1/2 Tablespoons butter)
1 cup dairy sour cream
2 Tablespoons milk

Preheat oven to 450 degrees (Maybe I've got a hot oven, because mine work better at 425 degrees.) Stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in shortening till mixture resemble coarse crumbs. Make a well in the center; add sour cream and milk all at once. Stir just till dough clings together. Knead gently on a lightly floured surface for 10 to 12 strokes. Roll or pat to 1/2 inch thickness. Cut with a 2 1/2-inch biscuit cutter*, dipping cutter in flour between cuts. Transfer to an ungreased baking sheet. Bake for 10 to 12 minutes or till golden. Serve warm. Makes 10 to 12 biscuits.

*Note: If you do not have a biscuit cutter, pat the dough into a 1/2-inch-thick rectangle. Cut the dough into squares, triangles, or strips using a sharp knife.

Honey Lime Chicken Enchiladas

Submitted by Michelle Tolman

This is a recipe from Good Things Utah.

1/3 Cup honey
1/4 Cup lime juice (about 2 large limes)
2 tsp. to 1 TB chili powder
2 large cloves of garlic, finely minced or 1/2 tsp. garlic powder
1 pound boneless skinless chicken breasts (about 2 large breasts, cooked and shredded)
12 corn tortillas
2 Cup Mexican cheese blend, shredded ( 1 small bag is usually 2 cups)
1 fourteen ounce can of green enchiladas sauce (mild or medium, to your taste)
1/2 to 3/4 Cup heavy cream
nonstick cooking spray
1 TB of chopped cilantro, to garnish

1. Preheat oven to 350 degrees. Place the cooked and shredded chicken in a medium-sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.


2. Heat a large griddle till a drop of water skitters across (about 350 degrees) Spray the surface with non-stick cooking spray or oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.


3. Spray the sides and bottom of a 9 x 13 inch baking dish lightly with cooking spray. In a medium bowl, combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.


4. Add a large spoonful (about 2 TB) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (of big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada- it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of 6 enchiladas each.


5. Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with remaining cheese.


6. Bake the enchiladas for 30-35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Edible Play Dough

Submitted by Glenda Davis

3/4 Cup creamy peanut butter
3/4 cup dry milk powder
3/4 cup old-fashioned oats
1-2 TB honey

In a bowl, combine peanut butter, milk powder, and oats; mix well. Add enough honey to form a molding consistency. Kids can form dough into shapes and then eat it :)

Caramel Apple Walnut Squares

Submitted by Glenda Davis

1 3/4 Cup flour
1 cup quick-cooking oats
1/2 Cup firmly packed brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 Cup cold margarine or butter
1 cup chopped walnuts (optional)
20 caramels, unwrapped
1 can sweetened condensed milk(14 ounces)
1 can apple pie filling (I like to use 1/2 or 2 cans)

In a large bowl, combine flour, oats, sugar, baking soda and salt; cut in margarine or butter until crumbly. Reserving 1 1/2 cups crumb mixture, press remainder on bottom of 9 x 13 inch baking pan. Bake 15 minutes at 375. Add walnuts to reserved crumb mixture. In heavy saucepan, over low heat, melt caramels with sweetened condensed milk; stirring until smooth. Spoon apple filling over prepared crust; top with caramel mixture, then reserved crumb mixture. Bake 20 more minutes; cool.

Cook's Note: This tastes delicious served with ice cream.

Chocolate Bavarian Dessert

Submitted by Glenda Davis

1st layer
2 cups flour
1 1/2 cubes margarine or butter
1/2 Cup chopped nuts (optional)

Melt butter or margarine and blend with flour and nuts. Pat into a 9 x 13 inch baking pan. Bake at 250 for 15 minutes.

2nd layer:
1 Cup powdered sugar
1 1/2 Cup cool whip
8 ounces cream cheese (room temperature)

Blend and spread over 1st layer--cooled completely.

3rd layer:
1 small pkg. vanilla pudding
1 small pkg. chocolate pudding
3 1/2 Cups milk (not skim)

Mix, let stand 4 minutes and spread over 2nd layer.

4th layer:
Using remaining cool whip to spread on top. Garnish with grated chocolate, and chopped nuts.

Root Beer Float Cake

Submitted by Glenda Davis

Cake:
1 pkg white cake mix
1 1/4 Cups cold root beer
1/4 Cup vegetable oil
2 eggs

Icing:
1 envelope whipped topping mix
1/2 Cup cold root beer

In a mixing bowl, combine cake mix, 1 1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. Pour into a greased 9 x 13 inch baking pan. Bake at 350 for 30-35 minutes. Cool completely.
To prepare icing: In a mixing bowl, combine whipped topping mix, and 1/2 cup root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator. Serves 12-16.

Rigatoni con Pepperoni

Submitted by Molly Rees

This is a recipe from a good cook on my mission and my family loves it.

3 cloves garlic (crushed)
1 small onion (diced)
2 TB olive oil
2 ripe tomatoes (diced)
1/2 pound pepperoni
1 Cup whipping cream
1 pound rigatoni (I used bowtie because it's my favorite)
Parmesan cheese grated for topping
Salt and pepper to taste

• Boil water for pasta and cook while making sauce. Heat frying pan and saute onion and garlic in olive oil just until clear. Cook garlic on top of onion so it does not burn.


• Add pepperoni then tomatoes. Cook down about 3 minutes. Add cream, salt and pepper.


• Toss with cooked pasta. Top with cheese.

3 Condiment Pan Gravy

Submitted by Kathaleen Thorup and Jamie Van Leuven

This is a Rachael Ray recipe.

2 TB butter
1/4 medium onion, finely chopped
2 TB (a handful) all-purpose flour
1 to 1 1/2 Cup beef stock
1 TB ketchup
1 rounded teaspoon spicy brown mustard
1 TB steak sauce

In a skillet over medium heat, add butter and onion. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, then with additional stock. Stir in condiments and remove gravy from heat. Rachael Ray serves this gravy with mashed potatoes and meatloaf. Here is a link for those recipes

Sausage Gravy

Submitted by Kathaleen Thorup

1 (12 ounce) package maple flavored sausage
3 TB butter
1/4 Cup all-purpose flour
3 Cup whole milk
salt and pepper to taste

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer 12-15 minutes. If gravy becomes too thick, stir in a little more milk.

Serve over biscuits(store bought or homemade) and enjoy!