Juice Cocktail

Delicious for lactating mothers and anyone else!

1 part apple juice
1 part orange juice
1 part cranberry juice

*This juice tastes better when served over crushed ice and with a red straw.

Baked Potato Soup

Baked Potato Soup

½ cup butter

½ cup chopped onion

½ cup flour

2 cans (14 oz) chicken broth

2 cans (12 oz) evaporated milk

6 baked potatoes

Salt & Pepper to taste

8 bacon strips, cooked and crumbled

½ cup shredded cheddar cheese

Melt butter in large saucepan over medium heat. Add onion: cook stirring occasionally, for1-2 minutes or until tender. Stir in flour. Gradually stir in broth & milk. Scoop potato pulp from one potato, mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Dice remaining potatoes & skins. Add to soup and top with bacon and cheese.

Crunchy Chicken Bites

I got this recipe from the ward cookbook- Chris Runhaar submitted it and we all loved it!

1 lb. Chicken Tenders, cut up into bite-sized pieces
1 egg white
1/2 package Dry Ranch dressing mix
6 C. Whole grain chips (I used Sunchips)
1/4 tsp. Paprika

Preheat oven to 400 degrees. Whisk together 1 T. dressing mix and egg white. Crush chips in a re-sealable bag: add remaining dressing mix and paprika- Shake well. Add chicken to egg mixture: mix well to coat. Add half of the coated chicken to chips; shake to coat and arrange on a single layer on a pan. Repeat with remaining chicken. Spray chicken with nonstick spary. Bake for 14-16 minutes or until chicken is no longer pink.

Ciska's Peanut Brittle

2 cups sugar
1 cup light karo syrup
1/2 cup water
3 tbsp butter- cut in small pieces
2 tsp vanilla
2 tsp baking soda
2 cups raw spanish peanuts

In heavy pan combine sugar, syrup & water, cook over medium heat to "hard crack" (about 300 degrees F) USE A THERMOMETER! Stir in peanuts and cook until nuts look roasted and start to pop. Remove from heat and quickly stir in butter, then vanilla, then baking soda. Don't stir too much, you will break too many bubbles. Quickly pour out on dry cookie sheets. Allow to cool and then break into pieces.

Cream Cheese Cupcakes

Cream Cheese Topping
8 oz Cream Cheese
1 egg
1/2 cup sugar
1/8 tsp salt
Chocolate Chips

Cupcake Batter
1 cup sugar
1 tsp soda
1 cup water
1 tbsp vinegar
1 1/2 cup flour
1/4 cup cocoa
1/2 tsp salt
1/3 cup oil

Directions: Mix the two batters. Fill cupcake liner 1/2 full and then add a heaping tablespoon of the cream cheese mixture on top. Bake at 350 for 35 minutes.

Banana Bread

(Photo to come tomorrow)

4 cups flour
2 tsp baking soda
1 tsp. salt
1 cup oil
2 cups sugar
3 eggs
1 tsp vanilla
6 bananas
1 cup nuts

Sift dry ingredients. Cream iol, sugar, eggs, vanilla, and then add mashed bananas. Bead well. Add dry ingredients all and once and mix just until all flour is moistened. Bake at 350 for 50 minutes.
Makes 3 loaves.

Jen's yummy chicken enchiladas

I love this recipe because it has a great chicken flavor, without the cream of chicken soup (which I haven't been able to eat since I was pregnant with Rachel)

Ingredients:

2 cooked chicken breasts, diced

1 package chicken Rice-a-roni, cooked

1 can mild red enchilada sauce

1 pint of sour cream

8 flour tortillas

mozzerella cheese

Combine chicken, rice, 1/2 can of enchilada sauce, and sour cream for filling, fill all the tortillas, top with remaining sauce and mozerella cheese. Cook at 350 for about 30 minutes.