Dutch Oven Chicken and Cheese Doritos Casserole

 3 cups cooked chicken, diced or shredded
1 cup sour cream
1 10 oz can cream of mushroom soup
1 10 oz can cream of chicken soup
1 14 oz can petite cut zesty tomatoes with jalapenos, drained
1 15 oz can corn, drained
2 cups Mexican blend cheese, shredded and divided
1 11 oz bag Nacho Cheese Doritos, crushed

Lightly oil or spray 12 inch dutch oven. Completely cover bottom of dutch oven with crushed Doritos.  In large bowl, combine chicken, sour cream, mushroom soup, chicken soup, tomatoes, corn and 1 cup cheese until well blended. Spoon chicken mixture evenly over crushed Doritos. Bake at 350 degrees for 25-30 minutes or until hot and bubbling. Sprinkle with remaining 1 cup of cheese. Bake for 5-7 minutes or until cheese has melted. Makes 6 servings.

http://www.everydaydutchoven.com

Shared in SisteRSpeak July 2014

Davidson's Sticky Popcorn

Put 1/2 cup butter and 1/2 cup brown sugar in a glass dish and microwave for two minutes.  Stir in 1 cup mini marshmallows. Microwave for one minute. Stir again. Pour mixture over 2 quarts (or 2 bags) popcorn in a large bowl and mix in 2 more cups mini marshmallows.

Yum!!

This was from a "Favorite FHE Desserts Recipes" booklet the Primary Presidency put together for an activity in 2004. (Brianna Davidson submitted this as her favorite.)

Serbian Quiche

(This was served at our 2014 Stake Women’s Conference. It's quickly becoming one of our family favorites!)   

6 eggs, beaten
1 cup milk
1 lb. small curd cottage cheese
1 cup Bisquick
1 lb. cheese, grated
1 cube butter, melted
1 cup chopped ham (optional)

Mix all together. Bake in 9x13 pan at 350° for approx.45 minutes or until golden brown. Test for doneness. This is a very versatile dish.You can change the cheese, add bacon bits or sausage, leave the meat out, add different herbs, the combinations are endless.

Yummy Fruit Dip

(Great recipe that we used at Girls' Camp 2012 that we got from previous cooks- either Donna Evans or Cathy Cooley - SO good!)

1 big cool whip

1 C orange juice “premade without pulp”

1 box Jello cheesecake pudding (the powder)

Mix together, and serve alongside sliced fruit.

Linda Wernli's BIG PAN Brownies

(Used this for Girls' Camp 2012 - it makes a HUGE pan of brownies, like 60 or 80 squares! Linda has the pan. Thanks, Linda!)

2 3/4 cups shortening
5 squares unsweetened chocolate  (I just convert this to cocoa & shortening)
5 1/2 cups sugar
12 eggs
3/4 tsp. salt (cut down)
1 1/2 Tbsp. vanilla
5 cups flour (heaping)
2 1/2 cups chopped nuts (optional)

Melt shortening and chocolate together. Mix sugar, eggs, salt, and vanilla
in a mixing bowl. Add shortening and chocolate mixture and mix. Add flour
and nuts, mix together for a couple of minutes. Pour into a greased and
floured pan. Bake at 350 for approx. 30 minutes.

German Scones (deep fried)

(Here's the scone recipe Brooke Cannon found for girls' camp 2012. Scones and honey butter are a long standing tradition there. We had to serve them with Mary McKenna's FAMOUS honey butter recipe of course!)

Ingredients

·         2 packages dry yeast (roughly 2 tablespoons)

·         1/2 cup water

·         1 tablespoon sugar

·         1/2 cup sugar

·         1 cup boiling water

·         1/2 cup margarine or butter

·         2 teaspoons salt

·         3 eggs, beaten

·         4 1/2 cups flour

Directions

1.  Dissolve yeast in warm water.

2.  Add the 1 tablespoon sugar, and set aside.

3.  Pour boiling water over the remaining 1/2 cup sugar, the margarine, and salt.

4.  Add eggs, and stir well.

5.  Then add in the yeast mixture, and 2 cups of the flour.

6.  Beat with mixer until smooth.

7.  Add the rest of the flour (2 1/2 cups).

8.  Let rise for one hour, then refrigerate until cold. (Note: can be refigerated overnight)

9.  Roll out very thin (about 1/4-inch) on floured surface, and cut into 3-inch squares.

10.  Fry in hot oil until golden brown and puffy.

Serve with honey butter. Makes 2-3 dozen

Find Mary McKenna's FAMOUS honey butter recipe here.

Mary McKenna’s Famous Honey Butter

(Another famous Girls' Camp tradition is scones with this incredible honey butter! Makes ahead nicely.)

1 lb butter

¼ C honey

1 t vanilla extract

1 t ground cinnamon

(Take Rhodes rolls out to thaw in time for rolling out for scones, or here's a recipe that Brooke Cannon found for Scones.)

Lemon Lime Slush

This is the famous recipe used multiple times at Girls' Camp - Easy, yummy and oh so refreshing!

1 can frozen limeade

2 C sugar

8 C water

2 drops green food coloring

1 2 liter lemon/lime soda (Sprite)

Mix all but the soda. Freeze overnight. Take out 30 minutes before serving. Then add the soda and limes of desired.

10-15 servings.

Mexicaliwaii Frozen Drink

Served at our Ward Mexicaliwaii activity in February 2014 - mmmmmm!!!

1 large pkg lime Jell-O
2 C boiling water
3 C sugar
8 C milk
7-Up
Lime or lemon juice to taste

Dissolve Jell-O in boiling water. Add sugar to dissolve. Add milk and mix well and freeze. When ready to serve, soften and mix in 7-Up to desired consistency. Add lemon or lime juice to taste. You can also add a little lemon or lime zest for extra flavor. Enjoy!!

Pizza Pasta Casserole

Ingredients:
 2 pounds ground beef
 1 large onion, chopped
 3-1/2 cups spaghetti sauce
 1 package (16 ounces) spiral pasta, cooked and drained
 4 cups (16 ounces) shredded part-skim mozzarella cheese
 8 ounces sliced pepperoni

Directions:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.

Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top.

Cover and freeze one casserole for up to 3 months.

Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through. Yield: 2 casseroles (8-10 servings each).

In SisterSpeak, June 2013.

Real Traditional Irish Soda Bread

"The most basic version of Irish soda bread has only 4 ingredients, and was cooked on an open fire or a stovetop, not baked. Make your soda bread like they did in 1840, with flour, baking soda, salt, and buttermilk."

INGREDIENTS:
2 cups all-purpose flour
1 pinch salt
1 teaspoon baking soda
1 cup buttermilk

DIRECTIONS:
1. Heat a heavy skillet, griddle, or cast-iron frying pan over medium-low heat.
2. Stir the flour and salt together in a bowl, and sift in the baking soda. Make a well in the center of the flour mixture, and pour in the buttermilk. Stir the mixture quickly together into a dough, and turn out onto a floured work surface. Knead the dough a few times, just until it comes together. Gently form the dough into a flattened, round cake about 1/2 inch thick, and cut the round into quarters with a floured knife.
3. Sprinkle a little bit of flour into the bottom of the hot skillet, and cook the wedges 6 to 8 minutes per side, until golden brown.

In March 2013 bulletin

Lasagna Soup

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite-size pieces and brown for 5-6 minutes. Add onions and cook until softened, about 5-6 minutes. Add garlic, oregano and red pepper flakes. Cook for 1 minute.

Add tomato paste and stir well to incorporate. Add diced tomatoes, bay leaves and chicken stock. Stir to combine all ingredients. Bring to a boil and then reduce heat and simmer for 10 minutes.

Add uncooked pasta and cook until al dente, about 10 minutes.

Meanwhile, prepare the cheesy goodness. In a small bowl, combine the ricotta, salt, pepper, and mozzarella; stir to combine.

Add the basil and pepper to the soup; stir. To serve, place a dollop of the cheesy goodness in each soup bowl and ladle the hot soup over the cheese.

Yield: 8 servings (about 1 1/2 cups each with 2 heaping tablespoons cheesy goodness)
http://www.preventionrd.com/2012/11/lasagna-soup/

In Jan 2013 bulletin

Chicken Pot Pie

2 C diced cooked chicken (2 chicken breasts - -I sometimes pan fry them until they are just done and sometimes boil them)

2 C diced potatoes, blanched (2 medium potatoes)

1 C carrots, blanched (2 carrots)

1 C chopped onion

1 C sweet green peas

6 T butter

6 T flour

2 C chicken broth (may use that from boiling chicken)

1 C milk

Salt, pepper, seasonings (I use about 1/2 t or more salt and 1/4 black pepper, and about 1 t chicken bouillon)

Fresh parsley, finely chopped

1 recipe Double Pie Crust

Cook chicken breasts until they are just done, then cover and set aside. Cube chicken into 1/2 inch cubes.

Place diced potatoes and carrots in boiling water and blanche vegetables until they are just beginning to soften, (about 7-8 mins). Remove and rinse in cold water. Set aside.

Melt butter in large saucepan. Saute celery and onions in butter until almost tender, (2-3 mins). Add flour and cook another 2 minutes to make a blonde roux.  Add chicken broth and cook until sauce begins to thicken. Add seasonings and milk and cook until sauce again thickens.

Add potatoes, carrots, chicken and peas to sauce.  Pour into a 9 inch pie crust and tover with top crust. Make slits in top crust to vent pie. Bake pie in 400 degree oven for 30-40 minutes until crust is golden brown and vegetables are tender.

Hint: The pie will taste better if you season the sauce just a little because the vegetables will balance out the flavor.

Shared in RS Program February 26, 2012.

From Esther West-Emeril Lagasse, Esther grew up and got married!

Double Pie Crust

2 C flour
2 t salt
1/2 C cold shortening
1/2 C cold butter
1/2 C ice-cold water

Cut cold shortening and butter into flour and salt until it resembles course crumbs. Add enough water until a soft dough forms. Divide dough into 2 balls and wrap each in plastic wrap.  Refrigerate dough until it is chilled, before making crusts, about 30 minutes or more.

(I take my dough out of the fridge a couple of minutes before I roll it out so that it can warm and soften slightly. I then knead it only about 5 times so that it rolls out well but isn't tough.)

Shared in RS Program February 26, 2012.

From Esther West-Emeril Lagasse, Esther grew up and got married!

Skinny Texas Cheese Fries

Skinnytaste.com

Ingredients:

2 medium potatoes (2/3 lb total), russet or yukon gold, washed and dried, skin on
2 t olive oil
1 t smoked paprika
1/4 t chili powder
1/4 t onion powder
1/3 t garlic powder
1/8 t cumin
coarse salt and fresh cracked pepper
1 slice center cut bacon, cooked and finely chopped
1/3 C sharp shredded cheddar cheese
2 T diced scallions
1 T sliced pickled jalapeno (jarred or canned)

Directions:
Preheat the oven to 400 degrees. Line baking sheet with foil for easy clean-up.  Lightly coat with cooking spray.  Cut each potato lengthwise into 1/4 thin slices, then cut each slice into 1/4 inch fries.

In a large bowl, combine cut potatoes and oil; toss well. Add seasoning (paprika to salt & pepper). Toss to coat.

Place potatoes in a single layer on a lightly greased large baking sheet. Bake uncovered for about 25 minutes or until tender crisp, turning once half way through (depending on thickness, this may require more or less time).

Remove from oven, place fries into two small oven safe dishes (or one large dish for sharing), top with cheddar cheese, sliced jalapenos, scallions and bacon bits, and return to the oven for about 2 minutes, or until the cheese melts. Serve warm with low-fat buttermilk ranch dressing.

In RS Program April 8, 2012.