Cookie Bars

1 C Butter

2 Eggs

2 1/2 C flour

2 t soda

2 C brown sugar

2 t vanilla

1 t salt

3 C oatmeal

Chocolate filling:

1 Can Sweetened condensed milk

1 pkg milk chocolate chips

2 t vanilla(Melt the choc chips and milk together, then add the vanilla)

*Layer half of the cookie mixture in a greased 9 by 13 pan. Then put chocolate filling on top of the flattened cookie mixture. Let cool for a minute (let it cool!!) Then flatten the rest of the cookie mixture on top of the chocolate layer. Bake at 350 for 15-20 minutes until cookie mixture is a light, golden brown. Serve when cooled down.

(Matt and I thought it didn't need as much choc filling so make it and only put in as much as you want! This recipe is extremely delicious so be careful..)

French Bread Bowls

French Bread Bowls
2 ½ cups warm water
3 T. sugar
2 T. yeast
5 T. oil
6 c. flour
1 T. salt

Add yeast and sugar to water. Dissolve yeast. Add oil, salt, and flour. Mix well. Rest 10 minutes. Stir. Repeat 5 times. Divide into 8 balls onto cookie sheet. Rest 10 minutes. Bake at 400 for 35-40 minutes.

(These are really easy, esp. if you have a mixer—you just have to keep track of the 10 minutes and how many times you've stirred. It takes a while to make them, but not a lot of effort)

Oven Fried Parmesan Potatoes

Oven Fried Parmesan Potatoes
4 medium potatoes
1 T. canola oil
1 T. Parmesan cheese
½ t. garlic powder
½ t. paprika
1/8 t. pepper
salt to taste

Srub potatoes, but don't peel. Cut in wedges or strips. Place potato slices in a plastic bag with the oil and shek well to coat potatoes evenly. Mix seasonings in a bowl and then pour into the bag with the oil and potatoes. Shake to coat. Arrange potatoes, in a single layer, on a cookie sheet that has been sprayed with nonstick spray. Bake at 450 for 30-35 minutes, turning every 10 minutes.

Vegetarian Tortilla Soup

This soup is easy and so good. I love eating it topped with diced tomatoes, diced avocados, sliced green onions, grated cheese, and sour cream--mmm!

Vegetarian Tortilla Soup
(12 servings)
2 tablespoons vegetable oil
1 (1 lb.) package frozen pepper and onion stir fry mix
or 1 large onion, chopped and one large red and one large green bell peppers, chopped
2 cloves garlic, minced
2 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can black beans, rinsed and drained
4 (14 ounce) cans vegetable broth or 56 oz. of vegetable broth made from bouillon
1 (11 ounce) can whole kernel corn, rinsed and drained
salt and pepper to taste
12 ounces tortilla chips
1 cup shredded Cheddar cheese
1 avocado - peeled, pitted and diced
One bunch of green onions, sliced
Heat oil in a large pan over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin. Cook for 5 minutes, or until vegetables are tender. Mix in the tomatoes, black beans, and corn. Pour in the broth. Add salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer 30 minutes.
Place a hand-full of tortilla chips in the bottom of each soup bowl. Fill bowl with soup. Garnish with cheese, avocado, and green onion, as desired.

Sesame Chicken lettuce wraps

Sesame Chicken Wraps
From Essential Mormon Celebrations: Secret Combinations for Holidays, Homecomings, Potluck Dinners, and More by Julie Badger Jensen, p.14

4 tablespoons soy sauce
4 tablespoons brown sugar
1 tablespoon cornstarch
2 cups chicken breast strips
1 tablespoon butter
4 tablespoons sesame seeds
2 tablespoons sesame oil
6 butter lettuce leaves [or whatever lettuce you want]

Combine soy sauce, brown sugar, and cornstarch in a small bowl; pour over chicken strips and stir to coat. Set aside for 15 minutes. In a frying pan, melt butter over low heat. Add sesame seeds and cook until lightly browned. Set aside to cool. In a separate skillet, heat sesame oil over medium heat. Quickly stir-fry the chicken in the heated oil just until cooked through. Combine sesame seeds with chicken. Spoon on e-sixth of the mixture atop the center of each lettuce leaf. Fold lettuce into a wrap to be eaten by hand. Place on a platter. Makes 6 sesame chicken bundles.

Tomato Basil Pasta

This recipe is so easy and so fresh--I love it!

Tomato Basil Pasta (Fresh, easy, and so yummy!)
2 large tomatoes
1 t. dried basil
1 t. chopped garlic
½ t. salt (optional)
1/8 t. pepper

6 oz. Angel hair pasta
Parmesan cheese (optional—I don't normally use this)

Mix tomatoes, basil, garlic, salt and pepper and let sit at room temperature for at least 1 hour. Cook and drain pasta, mix together. Serve immediately and top with Parmesan cheese (or don't—I like it plain!)

HOMEMADE MACARONI AND CHEESE

One of my classes this semester has a cooking rotation so I will be posting most the recipes I get from it!

Bring a large saucepan of water to a boil. Add 1½ cups macaroni and boil until tender. Drain.

Make medium white sauce by melting 2 tablespoons butter in saucepan, stir in 2 tablespoons flour, gradually add 1 cup milk and stir until slightly thickened and add 1 cup shredded sharp cheese. Drain pasta, add to cheese mixture and season to taste with salt, pepper and paprika. Place in square baking dish and top with 2 T. bread crumbs moistened with 1 t. margarine. Bake at 350 degrees for 15 minutes or until bubbly and golden brown. Yield: 4 servings. (this recipe doesn't make a whole ton)

Mexican Chicken Bake

(because you can't have too many mexican recipes)

Ingredients:

-1/4 cup butter,
1 onion chopped,
1 bell pepper chopped,
1(10oz) can cream of mushroom soup,
1(14.5oz) can tomatoes with green chilies,
2 cups chopped cooked chicken,
10(approx.) 6inch corn tortillas,
2 cups shredded cheese (Monterey Jack is what it calls for but i use a mix),
2 cups sour cream,
2 tablespoons of milk,
1 to 2 small jalapeno peppers chopped (depending how hot u want it!),
1/4 cup of chopped fresh parsley


1) Cook chicken. Melt butter in a large skillet; add onion and bell pepper. Cook until tender (about five minutes). Stir in can of Mushroom soup, can tomatoes with green chilies, and cooked chicken.

2) Preheat oven to 325*F. Spray large casserole dish with cooking spray. Tear tortillas into bite-size pieces. Layer tortillas in dish, pour in soup mixture, and sprinkle top with cheese.

3) Mix sour cream, milk, and jalapenos in a bowl. Spread over top of casserole. Bake dish until bubbly, about 40 minutes. Pull out and sprinkle with parsley.