Heather's Recipes

I am trying out some new recipes to find some more that I really like to add to my favorites. I am pretty sure this one is it. I found it in our Payson Ward Cookbook. I Love those ward cookbooks. Ingredients: 3 lb. chicken breasts 1 tsp. garlic salt 1/2 tsp. black pepper 1 beaten egg 4 to 6 Tbsp. cornstarch or flour 3/4 c. sugar 1/2 c. vinegar 1/2 c. chicken stock 1/4 c. catsup 1 Tbsp. soy sauce Sprinkle chicken with garlic salt and pepper. Let stand for one hour or more. ( This is what it said in the recipe and she probably meant in the fridge, but I skipped this step .) Preheat oven to 325. Dip chicken in beaten egg, then in cornstarch or flour. Brown in hot oil. ( I added some pepper and garlic salt while cooking ). Drain. Place in baking dish. Cover with the following sauce: Mix sugar, vinegar, chicken stock, catsup, and soy sauce in saucepan and heat. Pour over chicken. Bake uncovered for 1 hour. Turn chicken once or twice. Makes 6 servings. **This really is good and I made it wit...

1/3 c. dry bread crumbs 2 Tbsp. grated Parmesan cheese 3/4 tsp. Italian Seasoning 1/2 tsp. Garlic powder 1 lb. boneless skinless chicken breasts 1 egg, beaten 1 can (8 oz) tomato sauce 3/4 C. Shredded mozzarella cheese To Freeze: Combine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat. Place chicken on a greased cookie sheet. Bake in preheated oven 375 10 min. Turn chicken over; bake 10-12 min. or until chicken is thoroughly cooked. Freeze in 1 gallon bag with separate bags of sauce and shredded cheese. To Serve: Thaw overnight in the refrigerator. Reheat chicken in 375 oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese and bake add. 3 min. until cheese is melted.

It has been a few years since I made these, but they are soooooo good. I made them as a freezer meal, but I think next time I will double the recipe and freeze half. 1 lb. boneless skinless chicken breasts, cooked and shredded 2 c. water 1 c. mild salsa 1 pkg. Taco seasoning mix 2 cups instant rice, uncooked 8-12 flour tortillas In skillet or saucepan, combine chicken, water, salsa, and seasonings. Bring to a boil. Add rice, simmer on low for 5 minutes. Spoon mixture into center of tortillas and wrap. You can add cheese to mixture before wrapping, if desired. To Freeze: Simply wrap each folded tortilla in tin foil and place in 1 gallon freezer bag. To Serve: Reheat and eat.

These were on sale at the grocery store for $1. They also had this recipe as a taste tester. The kids loved it. I loved it. So this is what's for dinner. It is funny because I went to the store for some buns to make something else and grabbed these noodles instead. These are great because they have 0 cholesterol, fat free. Probably not as good as whole wheat pasta, but way more cheaper. 1 lb. hamburger 6 oz. No Yolk dry noodles 1 onion, chopped 1 can tomato soup 1 can cream mushroom soup 1 can mushrooms 1 1/2 c. cheese, shredded 8 oz. sour cream 1/4 tsp. garlic powder Salt & Pepper to taste Directions: Cook noodles as directed on package Preheat oven to 350 Cook ground beef and onion in a large skillet until beef is browned and onion is tender. Drain fat. Stir in noodles, soups, mushrooms, sour cream and 1 cup cheese. Season with garlic powder, salt, and pepper. Pour into a 9X13 in. baking dish. Sprinkle with remaining cheese. Bake for 30 min. This was good, but you co...

This is really good. And practically sugar free. 2 (3 oz.) pkg. lime jello 1 (3 oz.) pkg. lemon jello 1 c. hot water 1/2 c. small marshmallows 1 can crushed pineapple, drained (save juice) 1 (8 oz.) pkg. cream cheese 1 c. heavy cream 2 (3 oz.) pkg. cherry jello Prepare lime jello according to package directions. Pour into a 15x10x2 inch pan. Chill until almost set. Dissolve lemon jello in hot water in top of double boiler. Add marshmallows and melt. Remove from heat. Add 1 cup pineapple juice and cream cheese. Beat with rotary beater until blended. Stir in 1 cup drained pineapple; cool slightly. Fold in whipped cream. Chill until thickened. Pour over lime jello. Chill until almost set. Prepare cherry jello according to package directions. Chill until slightly thickened. Pour over pineapple layer. Chill until firm. Makes 20 to 30 servings.

I am adding this because Tina said they are so good and they dissapear fast. I think I will make some, I just don't have crunchy peanut butter. Knead together: 1 1/2 lbs. powdered sugar 2 lb. peanut butter, crunchy 1/2 lb. butter Melt 1-12 oz. pkg. chocolate chips (Tina melts in microwave stiring every 30 sec.) Roll peanut butter mixture into balls, use toothpick to dip in chocolate. Cool on Wax paper.

4 eggs, beaten 1 cup raisins 1 teaspoon vanilla extract 1 cup butter 1 cup packed brown sugar 1 cup white sugar 2 1/2 cups all-purpose flour 2 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon baking powder 2 cups rolled oats (quick) 1 cup chopped pecans Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda, baking powder; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts. Refrigerate for an hour if you have the time. Drop by teaspoonfuls onto an unprepared cookie sheet. (Use Parchment paper on your cookie sheets) Bake for 10 minutes, or until lightly browned. Tips: If you don't like raisins try white choc. chips or choc. chips instead or coconut. Also, if you don't like nuts add 1/2 c. more flour to the recipe.