Dutch Oven Baked Chicken and Rice

8 servings

4 chicken breasts cut in half
2 cups uncooked rice (white, brown or wild)
1 package Lipton Onion soup mix
2 cans chicken broth or 4 cups water and bouillon
2 cans cream of mushroom soup
1/2 tsp paprika
1/2 tsp pepper
1 can water

Line a 4 quart dutch oven with foil or liner.  Pour rice into dutch oven.  In a separate bowl, combine chicken broth, cream of mushroom soup and 1 can water.  Pour mixture over the rice and mix well.
Place chicken on top of rice and sauce mixture.  Sprinkle soup mix, paprika and pepper over chicken. Bake at 350 degrees F for about 45 minutes or until chicken and rice are done.

I don't even remember where I found this recipe but it was tasty and easily doubles to serve a crowd.  If you are cooking it in the oven you could just use a casserole dish. If using a Dutch oven here is the general rule for heating with coals.  The normal formula for Baking is to use twice the number of briquettes as the diameter of the oven with 3/4 of them on the lid. For a 12 inch oven, you would use 24 briquettes with 18 on top and 6 underneath. (from Dutchovendude.com)

Sour Cream Sugar Cookies

Sour Cream Sugar Cookies

1 1/2 C sugar

1/2 C butter

2 eggs

1 C sour cream

2 tsp vanilla

5 C flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

Cream sugar and butter.  Add eggs, sour cream and vanilla, beat well.  Mix in dry ingredients.

Chill 2 hours (this is important, otherwise they will be too soft to work)

Roll 1/4 inch thick, use plenty of flour.

Bake at 350 degrees for 7-8 minutes.  They are done if you touch one and it doesn’t leave an impression.  They will still be white.

Let cool for just a minute then remove to cooling rack.

From a relief society cookbook published by the South Ogden 39th ward in the 80's.  The cookbook is long gone, but this recipe is still a family favorite.

Inca Red Quinoa Salad with Sweet Apple Chicken Sausage

Inca Red Quinoa Salad with Sweet Apple Sausage

Follow this link to a recipe on Allrecipes.com
The sister missionaries asked for a healthy dinner and this is what I came up with.  I wasn't sure about the mix of flavors, but it was really good.  I made a bunch of substitutions and it still turned out great.

Bernice O.

Quick Yeast Rolls

Quick Yeast Rolls! ! ! ! !

1C milk
1/2 C margarine
1C cold water
2T yeast
4T sugar
1T salt
2T eggs (beaten)
6C flour (sifted)

Microwave milk and margarine for 2 min. Add water, yeast and sugar, let yeast bubble. Add salt and beaten eggs. Add flour.
Knead until smooth and elastic. Raise 10 min. Make into rolls,let raise until 2x size.
Bake at 400 degrees, 20 min. 

Bernice

Banana Bread

Banana Bread 
2 small loaves, or 18 muffins

1 C sugar
1⁄2 C shortening
2 eggs
3 ripe bananas
2C flour
1 tsp baking soda
1⁄2 tsp salt
1 tsp vanilla 

Cream sugar, shortening and eggs. Add bananas. Mix in dry ingredients. Add vanilla. Bake at 350 degrees for 30 minutes for small loaves, 20 minutes for muffins.

Bernice

Pumpkin Bread

5 1/4 cups flour
1 Tbsp baking soda
1 Tbsp cinnamon
1 1/2 tsp salt
1 1/2 tsp nutmeg
3/4 tsp ground cloves

Preheat oven to 350 degrees.  In a large mixing bowl, stir together dry ingredients.  Set aside.

1 1/2 cups butter, softened
3 cups brown sugar, packed
6 eggs
3 cups pureed pumpkin
2 cups semi sweet chocolate mini morsels
1 1/2 cups walnuts or pecans, chopped

In another large bow, cream butter and sugar.  Add eggs and beat well.  Add dry ingredients alternating with pumpkin, beating between each addition.  Stir in chocolate chips and nuts  Divide batter evenly among 6 greased and floured pans.  Bake until an inserted tester comes out clean, about 45 minutes.  Cool.  Wrap with plastic wrap and foil.  Place in freezer bag.  Seal bag, pressing out excess air.  Freeze.

Shared at October 2013 Relief Society Activity.

Waffles

3 1/2 cups sifted flour
2 Tbsp baking powder
2 Tbsp sugar
1 1/2 tsp salt
4 eggs, separated
3 cups milk
3/4 cup cooing oil

Sift together flour, baking powder, sugar, and salt.
Beat egg whites until stiff, but not dry.  Beat egg yolks until thick and lemon colored.  Continue beating yolks, adding milk and cooking oil.
Add dry ingredients to yolk mixture. and beat until smooth.  Fold in egg whites.
Preheat waffle iron for about 8 minutes.  Pour about 1 cup batter on preheated iron.  Close and bake until light goes out.

Freezer option:
Freeze batter in plastic container.  Allow batter to completely defrost at room temperature before pouring onto the waffle iron.

Make waffles, allow to cool and freeze in ziplock bags.  Separate waffles with parchment paper.  Reheat in oven on broil or in a toaster oven.

Shared at Relief Society Activity, October 013

Bev's Chicken with Jarlsburg

6 boneless skinless chicken breasts (about 2.5 pounds)
3 ounces Jarlsberg Lite Swiss cheese, very finely sliced
1 can cream of chicken soup
1/4 cup apple juice
1 cup dry stuffing mix
1/4 cup butter

Rinse and pat dry chicken breasts.
Place in a 9x12 baking dish.
Place a piece of cheese over each breast.
Mix apple juice with the soup.
Pour mixture over the chicken.
Sprinkle the stuffing over breasts.
Drizzle melted butter over stuffing.

Bake at 350 degrees for 40-50 minutes.
Makes 6 servings.

For freezer meal option:
Put chicken, cheese and soup/apple juice mixture in a baggie.  Freeze it.
Pour dressing and butter on top before cooking.

Shared at Relief Society activity Oct 2013

Chicken Azteca

2 15 oz cans black beams
4 cups frozen corn kernels or 2 15 oz cans
2 garlic cloves, minced
3/4 tsp ground cumin
2 cups chunky salsa, divided
10 skinless, boneless chicken breast halves
2 8 oz pkgs. cream cheese, cubed
cooked rice
shredded cheddar cheese

Combine beans, corn, garlic, cumin and half of salsa in slow cooker.
Arrange chicken breasts over top.  Pour remaining salsa over top.
Cover.  Cook on high 2-3 hours or on low 4-6 hours.
Remove chicken and cut into bite sized pieces.  Return to cooker.
Stir in cream cheese.  Cook on high until cream cheese melts.
Spoon chicken and sauce over rice.  Top with shredded cheese.

Makes 12 servings.

Options:
1.  Before adding cream cheese remove half and put it in the freezer.  Add 1 package of cream cheese to the remaining sauce.  To use the frozen sauce/chicken defrost in the refrigerator.  Put sauce in a sauce pan, add 1 package cream cheese and cook until hot.  (I have frozen it with the cream cheese and it works fine, but it's better if you freeze it without the cream cheese.)

2. Use precooked chicken or turkey.  Mix all ingredients on the stove while the rice cooks.  Super fast yummy dinner.  The flavors don't blend as well, but still good.

I got this recipe from Janelle O. when she had our family to dinner.  It makes enough for her whole family and mine.

From Bernice Oliver
Shared at Relief Society activity October 2013 "Freezer Meals"

Monster Cookie Dough Dip

Monster Cookie Dough Dip

Ingredients

• 1 (8 ounce) package cream cheese, softened
• ½ cup butter, slightly softened
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 3 Tablespoons brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla
• 2 ½ cups rolled oats, old fashioned or quick (see Note)
• 2/3 cup plain M&Ms (give or take)
• 1 cup semi-sweet chocolate chips

Instructions

1. With a hand mixer or stand mixer, beat the cream cheese, butter, and peanut butter until smooth.
2. Add in the powdered sugar, brown sugar, flour, and vanilla.
3. Using the paddle attachment on your stand mixer or just a wooden spoon, mix in the oats. You may want to use more or less here. I really like the oats in it and a thicker dip so I added a lot. Remember that the dip will also firm up a bit in the fridge.
4. Add the M&Ms and chocolate chips.
5. Store in the refrigerator until serving. Serve with pretzels, graham crackers, or apple slices. You can dip or spread this depending on how thick you made your dip. Try not to eat it all like I did!
6. Note: You can use more or less oats to adjust the thickness of your dip. Start with about 1 1/2 cups oats and keep adding until you reach your desired thickness. If you use quick oats you might use less since it's finer and will make the dough thicker.

Thank you to Erica for this super yummy recipe!