Caramel Fruit Dip

Contributed by: Karen

1 (8 oz) package cream cheese, softened
1/2 - 3/4 cup brown sugar
1 tsp vanilla
1 cup sour cream

Beat cream cheese and brown sugar together. Add vanilla and sour cream. Beat well. Chill. Serve with fresh fruit.

* This recipe came from Kim, I made it for a baby shower and thought that I would post it for all to enjoy!! :)

Chocolate Chocolate Chip Cookies

By Kim's friend, Mike Price

1 cup butter
3/4 cup sugar
2/3 cup brown sugar
1 tsp vanilla
2 eggs
2 1/4 cup flour
1/2 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
1/2 package chocolate chips

Beat butter, sugars, vanilla, and eggs until creamy. Add dry ingredients. Mix until flour is gone. Add chocolate chips. Drop on a greased cookie sheet. Bake at 350 for 10-12 minutes.

* I used white chocolate chips in these, but is very good with the chocolate chips.
* you can add 1 tsp mint extract with the wet ingredients to make mint chocolate chocolate chip cookies...also very good!

Easy Chicken Parmesan

by Kim

1 jars (14oz) spaghetti sauce
8 Tbsp grated Parmesan cheese
3 chicken breast, halved
1 1/2 cups grated Mozzarella cheese

Preheat oven to 375. Pour sauce into a 9x13 glass pan. Stir in 4Tbsp Parmesan cheese. add chicken, turning to coat on both sides. Cover with foil.

Bake 30 - 40 minutes or until chicken is cooked. Uncover.

Top with mozzarella cheese and remaining Parmesan cheese and continuing baking for 5 more minutes or until cheese is melted.

Serve over hot cooked pasta.

Spinach Artichoke Dip

Ingredients:
2 pkg of cream cheese
1 cup mayonnaise
1/2 cup Parmesan cheese
1 can Artichoke Hearts
1 tbsp garlic salt
dash of pepper
1 pkg frozen chopped Spinach
2 cups Mozzarella cheese

~In large bowl mix cream cheese, mayonnaise, Parmesan cheese, garlic salt, pepper and mozzarella cheese.

~Drain Artichoke's then dice. Then place on a layer of papertowels and place another one on top
This way you can drain all the water out. Then place them in the bowl.
Thaw the spinach then also place on paper towels and press the water out. Place in large bowl and mix all ingrediants together. There are two ways to serve this. You can either place in a tight sealed container and take some out and heat for 45 seconds or place all ingrediants in a glass 9x 13 casserole pan, bake at 350' until top and edges are slightly brown. Serve with tortilla chips or any type of cracker. Enjoy!!

Homemade Granola

6 cups Old Fashioned Oats
10 cups Rice Crispies
1 cup dried fruit ( I prefer Craisins)
chopped pecans (optional)

~Mix in bowl.

~In sauce pan over medium low heat mix
1 cup oil
1 cup honey
3/4 cup brown sugar
1/2 cup water
1 tbsp cinnamon

~Stir until brown sugar is dissolved. Pour liquid ingrediants over dry mix. Place on a pan (cookie sheet) and bake at 300' for 12 minutes. Stir, cook another 12 minutes. Once cooled stored in a tight sealed container.

~ This amount usually last me about 3 months. It is so yummy my kids love to eat it all the time.

Playdough

If you have ever made play dough for your kids that turns into a salt block, you should try this recipe. Jaxon loves play dough, so I make this quite a bit! You really should keep it in your fridge, because I think it can mold after time if you don't.

Mix together:
1 c. flour
1/4 c. salt
2 T. cream of tartar


Add:
1 T. vegetable oil
1 c. water

Put this in a pan on medium heat, stir for 5-7 minutes, or until it gets playdough like consistency. Then add your food coloring, and enjoy!

Shaley's favorite Marinade

I'm not trying to overload the Mexican food recipes, but every time I make fajitas I love this marinade more and more. I want to drink it by itself! So, I marinade my chicken in this, then cook it, and add my onions and peppers and a little more marinade! I just buy it at Lee's, I bet most stores carry it. It's great!

Honey-Lime Chicken Enchiladas

Honey-Lime Chicken Enchiladas

6 Tb honey
4-5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder
1 lb cooked chicken, shredded

flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce
1 c. heavy cream

Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Mix the rest of the green enchildada sauce, cream, and any leftover marinade together, and pour over enchiladas. Sprinkle with more cheese. Bake at 350 for 30 minutes.

I got this recipes from my friend and made them last week. They were great. Sorry no picture. Hope you enjoy them.. I have made the muffins and soup. It's been fun to try some new recipes. Thanks for letting me join in.

Oven Baked Chimichangas

Contributed by: Karen
(Recipe came from Good Things Utah)

2/3 cup prepared salsa
1 tsp cumin
1/2 tsp oregano
1 - 2 cups shredded chicken or beef
1 cup cheese (I usually use 1/2 cheddar and 1/2 Monterey Jack)
Onion, diced (to preference or leave out)
6 flour tortillas
1 Tbsp melted butter

Mix together salsa, spices, meat, cheese & onion. Place mixture on tortillas, fold sides in then roll from bottom. Place seam side down in baking dish or cookie sheet and brush with butter. Bake at 400 degrees for 20-25 minutes or until lightly browned. Top with usual taco toppings.

**Karen's note: This is very simple but yummy recipe. This freezes well, so I usually make a double batch and put 6 in the freezer for another quick dinner. **

Light As A Feather Rolls

by Kim

1/2 c warm water
2 Tbsp yeast
1 Tbsp sugar
Mix and set aside

3 eggs, lightly beaten
1/2 c oil
1 1/2 c warm water
1/2 tsp salt
7 c flour

Mix together the first 4 ingredients well then add the yeast. Add flour. Mix until well blended. (the dough will be sticky) Put some oil in another big bowl and add dough, turning to coat both sides and cover with plastic wrap to rise, double in size (about 1 1/2 hours). Flour surface and cut the dough into 4 pieces. Roll out into a circle and using pizza cuter, cut into 12 triangular pieces. Roil each piece from the wide end to the pointed end. Place on grease sheet. Repeat with other 3 pieces of dough. Cover and let rise until double in size (about 1 hour-ish) Bake at 350 for 10-12 minutes.