Chicken Picnic Salad - Kristi Bennion

3 cups chicken, cooked and diced
6 ounces rotelli pasta, cooked as per package directions
6 cups spinach
1 cup salted cashews
1 red pepper, diced
1/2 bunch green onions
1/2 cup Salad oil
1/3 cup soy sauce
1/3 cup rice vinegar
2 teaspoon ginger
1/2 teaspoon pepper

Cook chicken and dice. Cook pasta. Mix chicken, pasta, spinach, cashews, pepper, and green onion. To prepare dressing, mix salad oil, soy sauce, rice vinegar, ginger, and pepper. Toss with dressing when ready to serve.

Easy Italian Herb Focaccia - Margaret Dyal

Prep Time: 10 minutes
Rise Time: 45 minutes
Bake Time: 30-35 minutes
Serves: 8-10

3 1/4 c all-purpose flour
1 envelope dry yeast
1 T sugar
1 t salt
1/4 extra virgin olive oil, divided
1 2/3 c very warm water (120°-130° F)
2 T shredded Parmesan cheese
1 T Italian herb seasoning

Mix flour, undissolved yeast, sugar and salt in a large bowl. Add 2 tablespoons olive oil and water, stirring until well mixed. Spread dough into greased 13 x 9-inch pan. Cover and let rise until doubled, about 30 minutes.

Poke multiple holes into the dough using the handle of a wooden spoon. Drizzle 2 Tablespoons of olive oil over dough; sprinkle with Parmesan cheese and Italian herb seasoning. Cover.
Let rise an additional 15 minutes while oven preheats to 375 degrees.

Bake 30-35 minutes until lightly browned. Cool slightly and cut into slices; serve warm. If desired, serve with additional olive oil for dipping.

Cake Doughnut Bread Pudding - Jill Walker

This recipe came from my mother-in-law with rave reviews:

1 stick butter, softened

1 cup sugar

5 large eggs, lightly beaten

2 cups Heavy Cream

1 1/2 tsp ground cinnamon

1 TBLS Vanilla Extract

16 Cake Doughnuts (I buy them at the Hostess Thrift Store, I used large & small, small will take more)

Preheat oven to 350 degrees

Combine butter and sugar briefly, just until it forms into a ball in a food processor or cream with a mixer. Add eggs, heavy cream, Cinnamon, and Vanilla, blend together.

Lightly butter a 9x13 inch baking dish. Break up the doughnuts into 1 inch pieces and layer in the pan. Pour the egg mixture over the doughnuts. Soak for 10 minutes. You will need to push doughnut pieces down during this time to ensure even coverage by egg mixture.

Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for an additional 10 minutes to brown the top. The bread pudding is done when the custard is set but still soft. Re-cover to keep warm.

Oriental Chicken Slaw

This fabulous salad was also served at 2009 Stake Womens Conference.

Prep time: 20 minutes
Chill: 2-24 hours

1/2 c salad oil
1/2 c rice vinegar
1/4 c sugar
1/4 t crushed red pepper
2 3-oz packages chicken-flavor ramen noodles
4 c finely chopped cooked chicken
4 c packaged shredded cabbage with carrot (coleslaw mix)
3/4 c sliced almonds, toasted
1/2 c sliced green onions

For dressing, in a small bowl whisk together oil, vinegar, sugar, red pepper, and contents of seasoning packets from ramen noodles. Set dressing aside.

In a large saucepan, cook ramen noodles in boiling water for 2-3 minutes or until tender; drain. Transfer noodles to a large bowl. Pour 1/4 c of the dressing over the cooked noodles; toss to coat. Add chicken, cabbage, almonds, and green onions to noodle mixture; mix well. Pour the remaining dressing over the salad; toss to combine. Cover and chill for 2-24 hours.

Serves 8. Nutrition facts per serving:

470 calories; 30 g total fat; 445 mg sodium; 24 g carbo; 2 g fiber; 26 g protein

Ginger-Chicken Pasta Salad

This delicious salad was served at the 2009 Stake Womens Conference.

Prep time: 35 minutes
Chill: 4 - 24 hours

8 oz dried rotini or small bow ties
1 1/2 c snow peas, tips and strings removed
3 T salad oil
3 T rice vinegar
2 T sugar
2 T soy sauce
1 1/2 t grated fresh ginger
1/2 t crushed red pepper
2 c bite-size strips cooked chicken
1 1/2 c yellow and/0r red sweet pepper strips
3/4 c thinly sliced radishes
1/2 c bias-sliced green onions
3 T snipped fresh cilantro or parsley
1/2 c chopped peanuts

Cook pasta according to package directions; drain. Rinse with cold water; drain again.

Meanwhile, cook snow peas in boiling water for 30 seconds. Drain; rinse with cold water. Cover and chill until serving time.

For dressing, in a screw-top jar combine oil, vinegar, sugar, soy sauce, ginger, and crushed red pepper. Cover and shake well.

In a very large bowl combine cooked pasta, chicken, sweet pepper strips, radishes, green onions, and cilantro. Add dressing; toss gently to coat. Cover and chill for 4 to 24 hours.

Just before serving, add pea pods to salad; toss to mix and coat with dressing. Sprinkle salad with peanuts.

Serves 6. Nutrition facts per serving:

484 calories, 20 g total fat, 50 mg cholesterol, 492 mg sodium, 48 g carbs, 5 g fiber; 28 g protein

Easter Story Cookies - Jill Walker

This is a fun Easter tradition at our house....

To be made the evening before Easter

• 1 cup whole pecans
• 1 tsp vinegar
• 3 egg whites
• pinch salt
• 1 cup sugar
• zipper baggie
• wooden spoon
• tape
• Bible

Preheat oven to 300 degrees (this is important, don't wait till you're half done with the recipe!)

Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read John 19:1-3.

Let each child smell the vinegar. Put 1 tsp vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.

So far, the ingredients are not very appetizing. Add 1 cup sugar.

Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.

Pioneer Bread - Colette Hokanson

Pioneer Bread

Make starter. This can be stored on the counter (will become a sourdough starter more quickly or in the fridge). I put mine in an old 24 ounce yogurt container and poked a hole in the lid. Mix with a wooden or plastic spoon (no metal at all with this recipe);

1 cup warm water

1 cup white flour

1 T yeast

Every time you use ¼ cup of this replenish it with ¼ cup flour and ¼ cup water and stir it up.

You can use this starter after about three hours. This is the EASIEST bread I have ever made and it is DELICIOUS!!!!! (Similar to Costco's multigrain Pugliese bread)

In a glass or plastic bowl (medium to large size) add:

1 cup whole wheat flour

2 cups white flour

½ cup oatmeal

1 ½ cup WARM water

¼ cup starter

1 ½ tsp salt.

Optional - ¼ cup millet, sunflower seeds, chopped olives and garlic, use your imagination

Stir with wooden or plastic spoon until all mixed. Put plastic wrap over it and let sit overnight (8 - 18 hours). Punch it down and form into a ball. Let raise for 2 more hours or until double. (You might want to put it on oiled aluminum foil to make it easier to transfer) Preheat oven to 460 degrees. Transfer it to a lightly oiled cast iron dutch oven ( I have done it in my cast iron skillet with another pot's lid or cookie sheet and it works, just makes more of a flat bread). Put the lid on it and put it into preheated oven for 30 minutes. Remove lid and bake 5 more minutes. Remove and let cool for 15 minutes before diving in. Makes an artisan like bread with a hard crust and chewy moist interior.

Chili Egg Puff - Jeri Hazelton

10 eggs

1/2 C flour

1 tsp. baking powder

1/2 tsp. salt

2 cups cottage cheese

4 cups shredded Jack cheese (any cheese works)

1/3 C butter melted and cooled

1 can diced green chilies-can use 2 if you like chilies

Preheat oven to 350 degrees,

In medium bowl beat eggs until light and lemon colored.
Add flour, baking powder, salt, cottage cheese, Jack cheese and butter.

Blend until smooth.

Stir in chilies.

Pour mixture into buttered 9X13 pan. Bake for 35-40 minutes or until top is browned and center appears firm.

You can half this recipe and put it in an 8X8 pan for about 30 minutes.

You can also alter this recipe-leave the chilies out, add mushrooms, add basil, we've experimented and everything seems to taste good!

Favorite Chicken Enchiladas - Jill Walker

This is completely different from any enchilada recipe I have ever tried. It seems like more of an "Italian" sauce but somehow it works for enchiladas ....it was a hit!

2 c diced, cooked chicken
2 T butter
1 medium onion, chopped
2 cloves garlic, minced
16 oz crushed tomatoes
8 oz tomato sauce
4 oz diced green chilies
1 t sugar
1 t ground cumin
1 t basil
1/2 t salt
1/2 t oregano
8 flour tortillas
3 c Monterey Jack cheese, grated (I used 2 c mozzarella)
1 c cheddar cheese, grated
3/4 c sour cream

Saute onion and garlic in butter. Add crushed tomatoes, tomato sauce, green chilies, sugar and spices. Bring to a boil and simmer 20 minutes. Spoon some of the sauce over the tortillas one at a time to soften a little. Top with a few pieces of chicken and both kinds of cheese, reserving 1 c for the topping. Roll up and place seam side down in greased 9x13 glass dish. Blend sour cream with remainder of sauce; pour over top. Sprinkle with remaining cheeses. Bake at 350° for 40 minutes.