Cucumber Ranch Chicken Salad

• 20 ozs chicken (chunks, drained) 
• 1 cup seedless green grape (halved) 
• 1/2 cup sliced almonds 
• 1/2 cup chopped celery 
• 3/4 cup salad dressing (creamy cucumber)

Mix together chicken, grapes, nuts, celery, oranges, and dressing. Chill.

Spinach Parmesan Dip

• 1 8 ounce package cream cheese, softened
• 1 8 ounce carton dairy sour cream
• 1 - 2 cups finely chopped fresh spinach
• 1/3 cup grated Parmesan cheese
• 1 - 2 teaspoons cracked black peppercorns
• Assorted crackers and/or vegetable dippers

In a large mixing bowl, beat cream cheese until smooth; beat in sour cream until fluffy. Stir in spinach, Parmesan, and peppercorn. Serve with assorted dippers.

Grilled Salmon with Bacon and Corn Relish

• 6 slices bacon, cut crosswise into 1/2-inch pieces
• 2 ears white corn
• 1/4 cup chopped green onions - white and light green parts separated from green tops
• 1/4 cup diced red bell pepper
• salt and ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 2 teaspoons olive oil
• 1 tablespoon rice vinegar, or more to taste
• 1/2 teaspoon vegetable oil
• 2 (8 ounce) center-cut boneless salmon fillets
• 1 pinch cayenne pepper, or to taste
• 1 cup fresh spinach leaves (optional)

1. Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.

1. Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
2. Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
3. Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
4. Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
5. Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
6. Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.

Leftover Turkey Noodle Soup

2 tablespoons Butter

1-1/2 cups frozen chopped vegetable blend for seasoning (onion, celery, bell pepper)

1 cup frozen sliced carrots

2 cups chopped cooked turkey

2 cups dry wide egg noodles, uncooked

1 pkg (32 oz each) chicken broth

1/4 teaspoon ground black pepper

1/4 teaspoon parsley flakes

Melt Butter in large saucepan over medium-high heat; add all frozen vegetables. Cook 3 to 5 minutes or until onions are tender, stirring occasionally.
Add turkey; cook 2 minutes or until hot. Add noodles, broth, pepper and parsley flakes to saucepan; stir to combine. Bring to a boil. Reduce heat and cook 7 to 10 minutes or until noodles are tender.

One Pot Wonder Chicken Lo Mein

• ½ lb. boneless skinless chicken breast, cut into small chunks
• 1 - 13.25 to 16 oz. box of linguini or fettuccini pasta, broken in half (I used whole wheat)
• 4 medium carrots, peeled and cut in thin 3 inch long strips
• 1 medium red bell pepper, cut in thin 3 inch long strips
• 1 bunch green onions, white part sliced and green part cut in 3 inch long strips
• 4 cloves garlic, minced
• ¼ cup soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon corn starch
• 1 tablespoon sugar
• ½ teaspoon red pepper flakes
• 4 cups chicken or vegetable broth
• 2 teaspoons extra virgin olive oil
• 1. Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a rolling boil over high heat. Stir and reduce the heat to medium-low.
• 2. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.
• 3.Remove the lid and let the dish rest for 5 minutes before serving.

Ted and Dana's Artichoke Dip

• 1 Can Artichokes shredded in food processor
• 1/2 Cup Real Bacon Bits
• 8 oz Cream Cheese
• 6 oz Parmesan Cheese softened
• 2-3 Green Onions chopped
• 3/4 Cup spinach shredded in Food Processor

Mix all ingredients with hand mixer put in 9 inch pie pan Bake for 50 minutes at 350˚ Serve with Pita Chips or Wheat Thins.

Ham Fried Rice

• 3 Cups Brown or White Rice Cooked and Cooled
• 1 1/2 Cups Diced Ham
• 2 Tbs Sesame Oil (I made without since I didn't have any and its still good)
• 2 Tbs Coconut Oil
• 1 Tbs Minced Garlic
• 1 Tsp Ginger
• 2 Eggs
• 2 Tbs Soy Sauce
• 2 Tbs Teryaki Sauce
• 2-3 Cups of assorted veggies Examples- Broccoli, Onion, Carrots, Water Chestnuts, Corn, Peas. (Anything you have and want works.)

In Wok or large Skillet heat Sesame and coconut oil over medium heat, Add garlic, ginger, and veggies desired. Stir Fry until tender. 

Add eggs scrambled and mix through veggies until egg is cooked through. Add rice and ham stirring until heated through. Remove from heat and add soy and teryaki sauce. Serve immediately.

Six Sisters' Stuff Crockpot Chicken Teryaki

• 1 Cup Chicken Broth
• 1/2 Cup Teriyaki Sauce
• 1/3 Cup Brown Sugar
• 3 Minced Garlic Cloves
• 1 lb Skinless Boneless Chicken
• 2 Cups Cooked Rice
• 1 Cup Cooked Carrots
• 1 Cup cooked Broccoli
•  1/2 Cup Teriyaki Sauce

Put chicken and 1/2 cup teryaki sauce in ziploc and marinate for an hour or overnight.
Add first four ingredients in crockpot and mix, add chicken juices from bag. Cook on low for 4-6 hours. Shred chicken and put back in sauce. Spoon chicken, broccoli, and carrots over rice.

Laura's Cafe Rio Sweet Pork Salad

Sweet Pork

• 2 lbs Pork
• 3 Cans Coke
• 1/4 C. Brown Sugar
• Dash of Garlic salt
•  1/4 C. Water
• 1 Can Sliced Green Chiles
• 3/4 Can Enchilada Sauce
• 1 C. Brown Sugar

Put pork in a heavy duty ziploc bag to marinade. Add a can and a half of coke and 1/4 c. brown sugar. marinade a few hours or overnight.

Drain marinade and put pork, 1/2 cup of coke, water, and garlic salt in crock pot on high for about 3-4 hours. (Or until it shreds easily. Don't let it get too dry) Remove pork from crock pot and drain any liquid left in pot. Shred pork.

In food processor or blender blend 1/2 can coke, chiles, enchilada sauce, and brown sugar. (about a cup or to taste) if its too thick add more coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours then serve.

Black Beans

• 2 Tbs Olive Oil
• 2 Cl Minced Garlic
• 2 Cans Black Beans
• 1 tsp Salt
• 1 tsp Cumin
• 2 Tbs Cilantro

Suate olive oil and garlic in pan then add all other ingredients

Cilantro Lime Rice

• 1 1/2 C. rice
• 1 tsp butter
• 2 cloves minced Garlic
• 1 tsp Lime Juice
• 16 Oz. (2 C.) Chicken Broth

Bring all ingredients to boil, reduce heat, simmer until done. Then add 

• 1 Tbs Lime
• 2 tsp Sugar
• 3 Tbs Cilantro

Cilantro Ranch Dressing

• 1 packet "Traditional" hiddeb valley ranch mix (not buttermilk)
• 1 C. Buttermilk
• 2 Tomatillos, husk removed and diced
• 1/2 bunch of cilantro
• 1 clove garlic
• Juice of One Lime
• 1 Jalepeno (remove seeds if you dont want it spicy.)

Mix all ingredients in blender. Store in fridge.

Plain Chicken's Cheesy Chicken Spaghetti Casserole

• 8 oz. Spaghetti Cooked
• 2 Cups Cooked Chicken Diced
• 1 10 oz. Can Cream Chicken & Mushroom Soup
• 2 Tbs Butter
• 1/3 Cup Milk
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/8 tsp Pepper
• 1 Cup Mozzarella Cheese Shredded
• 1/4 Cup Parmesan Cheese

Combine Cooked Spaghetti, Chicken, Soup, Butter, Milk, Pepper, Garlic & Onion Powder and Mozzarella Cheese. Mix well and put into a 2 quart casserole dish. Top with Parmesan Cheese. Bake at 350˚ for 30 minutes.

For a Vegetable addition Broccoli works great! 

Cowboy Casserole

• 1 1/2 lb.s Ground Chuck
• 1 Medium Onion Finely Chopped
• 1 Cup Shredded Carrots (Optional)
• 1 Tbs Minced Garlic
• 1 Can Whole Kernel Corn Drained
• 1 Can Cream of Mushroom Soup
• 2 Cups Shredded Cheddar Cheese
• 1/2 Cup Milk
• 4 Tbs Sour Cream
• 1 Bag of Crispy Crowns Tater Tots

Pre-heat oven to 350˚ Cook onion until translucent add garlic cook another minute. Add beef and cook until brown through. Drain and set aside. 

Layer tater tots on bottom of Greased Casserole dish. In small bowl combine soup, milk, and sour cream. whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheese and gently mix. 

Pour hamburger mixture over tater tots then layer with tater tots and sprinkle with remaining cheese. Bake for 25-30 minutes until golden brown and crunchy.

Sarah's Baked Kale Chips

• Kale
• Olive Oil
• Season Salt

Wash kale then cut or tear into chip size pieces. Dry Kale then mix in bowl with a little oil and season salt. Place on Baking sheet and bake 10 min at 350˚. Make sure they are crispy before removing from oven.

Pumpkin Seeds

• Pumpkin Seeds
• Vegetable Oil or Butter Melted
• Salt
• Onion Powder
• Sugar
• Other options for seasoning are Garlic Powder or Season Salt (Omit reg. salt in this case.)

Preheat oven to 300˚


Wash Pumpkin Seeds in strainer and then dry with paper towel


Coat pans lightly with oil then spread seeds on pan (try to make it one layer of seeds otherwise they stick together)


Now sprinkle onion powder, salt, and sugar and any other seasoning lightly on seeds. Make sure its a very small amount of sugar so that you don't make them too sweet.


Put in oven and cook for 45 minutes stirring once.

Mom's Zucchini Bread

• 3 Eggs
• 2 Cups Sugar
• 1 tsp. Nutmeg
• 3 tsp. Vanilla
• 1 Cup Oil
• 3 Cups Flour
• 1 tsp. Allspice
• 1 tsp. Baking Powder
• 3 tsp. Cinnamon
• 1 tsp. Salt
• 1 tsp. Baking Soda
• 1/2 Cup Nuts
• 2 cups Shredded Raw Zucchini (Drain Liquid)

Cream eggs and sugar.

Add all other ingredients.

Mix well.

Pour into 2 loaf pans that have been greased and floured.

Bake at 350˚ for 45 min. then 325˚ until done (About a 1/2 hour depending on oven.)

My mom got this recipe at BYU in 1973 and I have to say its the best bread ever. Make it, eat it, you'll love it!

Borscht (Ukrainian Soup)

• 1/2 Head of Cabbage Shredded
• 2 cans Shoestring Beets Undrained
• 1 Onion Chopped
• 1/2 Stalk of Celery Chopped
• 2 Carrots Chopped
• 1 can Peeled Diced Tomatoes undrained
• 3 Medium Potatoes Peeled and Chopped
• 1 can Broth, Chicken or Beef
• Salt, Pepper, & Dill Weed (about 1 Tbs of dill) to season
• Sour Cream

In large pan put broth in and fill to half point. Add Potatoes. Heat to boiling.

In mean time saute onions to golden brown add cabbage, celery, carrots. Saute for about 3 minutes.

Add tomatoes and beets (undrained) to boiling potatoes, then add saute mixture.

Heat to full boil then turn off and leave covered on burner for 1 hour.

Add salt, pepper, and dill to taste. Serve with a spoonful of sour cream.