Madi Peterson

Teriyaki  Beef

Rice

Macaroni Salad

Green Beans

Pani Popo

Teriyaki Beef

1.5 pounds steak

1 bottle Teriyaki Sauce

4 1/2 tsp. garlic

1 1/2 tsp. ginger

1 bunch green onion

1 cup crushed pineapple

1 cup sugar (plus to taste)

Mix all but steak together.  Cut steak into thin strips.  Put the steak in the mixture and leave in overnight.  Cook on a grill.

Macaroni Salad

2 1/2 cups macaroni noodles

1/2 cup mayonnaise

2 Tbsp. sugar

1 Tbsp. vinegar

1 pinch mustard

Salt and Pepper to taste

Boil macaroni.  Mix all other ingredients together.  Add macaroni and chill in fridge until serving.

Ponipopo

20 frozen dough rolls

2 cups sugar

1/4 cup flour

1 can coconut milk

Set rolls out to rise.  Mix the sugar, flour and coconut milk together.  Heat oven to 350 and bake for 18 minutes.

Audrey Reynoso

Crepes

Strawberries and Whipped Topping

Fried Potatoes

Milk

Crepes

1 cup of flour

2 eggs

1/2 cup of milk

1/2 cup of water

1/4 teaspoon of salt

2 tablespoons of melted butter

1. Whisk together flour and eggs. Gradually add in milk and water stirring to mix together. Add salt and butter then mix until smooth.

2. Heat a lightly oiled griddle or frying pan ver high/medium heat. Pour mixture onto griddle and tilt pan in circular motion to cover pan.

3. Cool for about two minutes or until lightly brown then flip

Potatoes

Slice potatoes. Heat oil then fry potatoes until golden brown add in seasoning. Before serving top with cheese.

Abigail Olsen

Sanpete Barbeque Turkey

Baked Potatoes

Tossed Salad

Cream Cheese Pie

Sanpete Barbeque Turkey

1-2 pounds turkey breast strips (cut with the grain)

1 cup vegetable oil

1 cup soy sauce

2 cups lemon-lime soda

1/2 tsp. garlic powder

Horseradish to taste

Marinate turkey at least 12 hours before placing on grill.

Cream Cheese Pie

1 pkg. cream cheese

1/3 cup lemon juice

1 can sweetened condensed milk

Vanilla to taste

Graham cracker crust

Soften cream cheese.  Mix in remaining ingredients.  Pour into crust.  Refrigerate until firm.  Serve with fruit topping if desired.

Jean Fan

Veggie Soup

Meatballs and Pasta w/Marinara Sauce

Garlic Bread

Bread Pudding w/Ice Cream

Veggie Soup

1 green cabbage, chopped

6 tomatoes, diced

4-5 stalk celery, diced

4-5 carrots, sliced

4 Tbsp. butter

1 cup ketchup

1 Tbsp. basil

1 Tbsp. oregano

1 Tbsp. parsley

Salt and Pepper

Combine all ingredients and simmer on stove top for 30-40 minutes.

Meatballs

1 lb. lean ground beef
1 egg
2 Tbsp. water
1/2 cup bread crumbs
1/4 minced fresh onion
1/2 tsp. salt
1/8 tsp. pepper

Mix together then form into 8 large meatballs.  Bake on cookie sheet in 350 degree oven for 25 minutes.

Marinara Sauce

1 bottle mushroom marinara sauce
4 fresh tomatoes
1 Tbsp. basil
1 Tbsp. oregano
1 Tbsp. parsley

Stir all together in large sauce pan.  Add cooked meatballs and warm.

Garlic Bread

8 slices French bread
1/2 cup butter, melted
8 cloves of garlic, chopped
2 tsp. parsley

Add chopped garlic cloves to melted butter.  Brush on bread slices.  Sprinkle with parsley.  Broil in oven until golden brown.

Bread Pudding

6 slices day-old bread
2 Tbsp. butter, melted
1/2 cup raisins
4 eggs
2 cups milk
3/4 cup white sugar
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/2 apple, sliced

Mix all together except for apple slices.  Place in individual custard dishes.  Top with apple slices.  Bake at 350 for 45 minutes.  Top with vanilla ice cream.

Mitchell McClellan

Cranberry Orange Chicken

Mashed White and Sweet Potatoes

Asparagus 

Strawberry Sorbet

Cranberry Orange Chicken

4 pieces chicken breast

1 can whole-berry cranberry sauce

1 tsp. orange zest

1/4 cup fresh orange juice

2 Tbsp. honey

1 tsp. allspice

Brown chicken in frying pan.  Mix sauce ingredients together.  Place half the sauce in the bottom of a baking dish.  Place chicken on top.  Bake in 350 degree oven for 15 minutes.  Remove from oven, turn chicken over and spread remaining sauce over top.  Return to oven and bake for 45 minutes.

Serve with mashed potatoes.

Strawberry Sorbet

1/3 cup water

1/3  cup sugar

2 1/2 cups fresh strawberries

or frozen unsweetened

1 Tbsp. lemon juice

Place the sugar and water in a small saucepan.  Stir over low heat until sugar is dissolved.  Bring to boil and cook one minute, then remove from heat.  Chill in refrigerator.

Place thawed strawberries in a food processor and process until smooth.  Mix in lemon juice.  Mix with sugar/water syrup.  Place on metal pan and freeze.

Scoop strawberry mixture into a bowl.  Add four scoops of ice cream an let it soften.  Lightly fold together then place back into freezer.  Scoop out to serve.

Trent Kupka

Stir-Fry Vegetables with Rice

1 lb. steak

1 onion

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon butter

1 stalk celery

3 carrots

Stalk broccoli

1/2 green pepper

1 tsp. ginger

1/2 tsp. garlic powder

1/3 cup soy sauce

1 tablespoons brown sugar

3/4 cup rice

Prepare rice.  Using a knife slice steak thinly as possible.  Thinly slice onions and chop other vegetables.  Stir-Fry steak strips with thinly sliced onions and garlic in olive oil and butter, stirring often.  Add other vegetables and cook until tender. Add more olive oil if needed and sprinkle with ginger and garlic powder. Stir together soy sauce and brown sugar. Add to vegetables and warm through. Serve with rice.

Raspberry Cake

1 white cake mix

1 small box raspberry jello

4 eggs

1/2 cup oil

1/4 cup water

1 10 oz. package frozen sweetened raspberries, thawed, undrained

In a large bowl, combine all but raspberries. Beat on low to blend ingredients then 

beat on medium for 2 minutes. Sitr in raspberries. Pour into greased 9 x 13" baking

pan. Bake at 350 for 35-40 min.

1 12 oz. carton whipped topping

1 10 oz. package frozen sweetened raspberries, thawed, undrained.

Shelby Jorgensen

Loaded Baked Potato Soup

Bread Sticks

Fruit Salad

Brownie Sundae

Raspberry Lemonade

Loaded Baked Potato Soup

1/2 lb Bacon, roughly chopped

1/2 medium yellow onion, diced

1/2 large carrot, peeled and diced

3/8 cup diced celery

2 large Russet potatoes, peeled and diced

2 medium Red potatoes, diced

1/8 cup flour

1 cup chicken or vegetable stock

Coarse salt, freshly ground pepper, to taste

2 cups heavy whipping cream

Optional garnishes: Chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

1. In a 6 to 8 quart stockpot over medium heat, fry bacon until crisp

2. Remove bacon and drain on paper towels, reserving half for garnish.  In bacon fat, cook onions, carrots, and celery until the onions ar translucent.  Add potatoes and cook for 4 minutes, stirring occasionally.

3. Whisk in flour and stir constantly over low heat until the flour is cooked and the iture has thickened slightly, about 5 to 7 minutes.  Add chicken stock and half of the bacon.  Season with salt and pepper.

4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft.  Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.

5. Adjust thickness by adding water or stock.  Soup should have a creamy consistency.

6. Season to taste, and garnish with toppings

Cooks' notes: Soak diced potatoes in cold wateuntil ready to use to keep them from turning brown.  To make bacon easier to chop, lightly freeze.

 Cheesecake Factory's Raspberry Lemonade

Makes 2 quarts

Ingredients:

•                1 cup water

•                1 cup sugar

•                1 cup fresh squeezed lemon juice

•                1 1/2 cups fresh or frozen raspberries

•                Extra sugar for sugaring the rim of your glass

Directions:

Bring the cup of water to a boil. Add the sugar and stir constantly for one minute until sugar is thoroughly dissolved; remove from heat and add to a blender with raspberries. Puree until smooth. Add puree to 2-quart container with lemon juice and enough water to make 2 quarts. Chill before serving. Serve over ice in sugared glasses.

To sugar your glass, run one of your lemon rinds around the edge of the glass to moisten. Dip rim into dry sugar until coated to your liking.

Mandy Newsom

Creamy Chicken Enchiladas:

16 oz Sour Cream

2 Cups Cheddar Cheese

2 Cans cream of chicken soup

2 cans diced green chilies

2 cans white chicken breast meat chunks

1 package (10) tortillas

In a big bowl mix chicken chunks, sour cream, cream of chicken soup, green chilies, and ¼ cup cheddar cheese.

Spoon some mixture into the tortilla and roll up into an enchilada, place into pan until pan is filled. (There will be leftover filling) once all filled up, use the leftover filling and place over the top of all the tortillas. Sprinkle with remaining cheese and place In oven to cook for 30-40 minutes or until warm and bubbly.

Yellow Cake topped with strawberries and whipped cream

2 cups flour

1 ½ cups sugar

½ cup shortening

1 cup milk

3 ½ Teaspoons baking powder

1 teaspoon salt

1 teaspoon vanilla

3 eggs

1 pint fresh strawberries

1 quart whipping cream

Preheat oven to 350 degrees F. Grease and flour one 9x13 inch pan. Mix together the flour, baking powder and salt; set aside.
In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan.
Bake at 350 degrees F for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean.
Top with strawberries and whipping cream.

Serve with Tossed Salad and California French Dressing

BreAnn Bingham

Fruit Salad with Honey Lime Dressing

1 cup Cashews

For the Honey Lime Dressing:

Juice of 2 small limes (2 TB)
3 tablespoons honey

For the fruit:

1 sliced apple
1 1/2 cups sliced strawberries
1 sliced banana
chopped mint, for garnish-optional

1. To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined. Sometimes if the honey is a little stiff- heat up in the microwave to make it a little runny.

2. In a large bowl, combine cashews, apple, and strawberries. Pour honey lime dressing over the fruit salad and mix until well combined. Add the banana after stirring and only stir one or two times. Garnish with additional mint, if desired. Serve at room temperature or chilled.

Note-Use your favorite fruit in this salad. Blackberries, peaches, kiwi, raspberries, pineapple, grapes, etc. are great options!

Breakfast Sandwiches

1 lb pork breakfast sausage

6eggs, beaten

1 or 2 cans (10 ct each) Pillsbury refrigerated buttermilk biscuits

1 1/2 cups of shredded cheese

Salt and pepper to taste

1cup maple-flavored syrup, warmed

1.     Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2.     In large skillet, Cook sausage 8 minutes, stirring occasionally to crumble, until no longer pink. Add beaten eggs; cook, stirring frequently, until eggs are thickened but still moist. Add cheese very last. Remove from heat; season with salt and pepper.

3.     Separate each can of dough into 10 biscuits; flatten each biscuit into thin round. Spoon 1 heaping tablespoon egg mixture onto center of each round. Fold edges up and over filling; pinch to seal. Place biscuits, seam sides down, in baking dish.

4.     Bake 15 to 20 minutes or until golden brown. Serve biscuits warm with syrup.

Try adding a few fresh herbs, such as fresh basil or parsley, to the egg mixture.

Use your favorite breakfast sausage for this recipe—mild or flavored, patties, links (with casings removed) or sausage from a 1-lb roll.

or.. Instead of sausage, add crumbled cooked bacon.

Courtnie Duncan

Oriental Pasta

Stir fry the following vegetables in 2 T. Olive Oil over medium heat:

                  1 red onion, cut into bite size pieces

                  1 green pepper, cut into bite size pieces

                  1 red pepper, cut into bite size pieces

                  1 yellow pepper, cut into bite size pieces

                  1 16 oz. bag mini carrots, sliced

                  3 or 4 stalks celery, sliced

                  1 bunch broccoli, divided and sliced into bite size pieces

While vegetables are cooking, boil water and cook 16 oz. pkg. linguine (or other preferred pasta)

When vegetables reach desired tenderness add:

                  2 cans chicken breast

                  ¾ cup Mr. Yoshida’s marinade and cooking sauce (more if desired)

Combine stir fry and pasta. Serve!                 

Breadsticks

Thaw 2 loafs of frozen bread dough in refrigerator overnight. Roll into 6” x 10” rectangles and cut into strips. Dip in melted butter and place touching each other in two 6” x 10” baking pans. Sprinkle with garlic salt and let raise. Bake at 350 degrees for 15-18 minutes.

Strawberry Shortcake

Wash, hull and slice 1 lb. of strawberries. Sprinkle with sugar and carefully fold in. Slice angel food cake and serve topped with Cool Whip and Sliced Strawberries.

Amanda Stouffer

Wonton Salad

Roll

Yogurt Pie in Graham Cracker Crust

Wonton Salad

3-4 chicken breasts- cubed and boiled

½ pkg of wonton wrappers- cut into strips and fried golden brown

1 head green leaf lettuce- chopped

¼-½ head cabbage- shredded

2-3 green onions- sliced

2-3 T slivered almonds- toasted

1 can mandarin oranges- drained

Dressing

½ cup rice vinegar

½ cup oil

½ cup sugar

1 pkg oriental Ramen flavoring

2 T Soy Sauce

Coarse pepper to taste

Mix ingredients in the dressing. Toss with all other ingredients.

Grandma Denny’s Fave Rolls

½ cup milk (scalded)

1 t salt

¼ cup sugar

¼ cup butter

½ egg (beaten)

1 scant T yeast (SAF) or 1 T yeast (regular)

½ cup warm water

½ t sugar

⅛ cup oil

3-4 cups flour

Add butter, ½ cup sugar and salt to milk. Dissolve and stir. Add yeast and 1 t sugar to warm water to let work. When milk mixture is cooled to warm combine both mixtures. Then add egg and a splash of oil (about ⅛ cup). Beat well and gradually add flour mixing and kneading well until smooth and stiff.  Cover and rise until doubled. Punch down and shape into roll. Raise again until doubled. Bake at 375 10-15 minutes.

Raspberry Yogurt Pie

2 -6 oz. cartons yoplait yogurt (seriously use the name brand stuff)

8 oz.  whipped topping

¾-1 cup fresh or frozen raspberries

graham cracker crust

Fold yogurt into whipped topping. (Reserve small amount of whipped topping to top slices.) Add raspberries and blend gently. Spoon into crust. Freeze pie for at four hours or until firm. Thaw for 30- 40 minutes before serving. It should be partially frozen. Garnish with a dollop of whipped cream and fruit on each slice.

Graham Cracker Crust

1 sleeve of graham crackers

¼ cup sugar

⅓ cup softened butter

Mash crackers into crumbs. Combine with sugar and butter and blend with pastry blender. press crumb mixture into pie dish. Bake at 375 for 8 minutes.

Lemon Water

5 Quarts Water
2 1/2 cups sugar
1 1/2 Tbsp. citric acid powder
1 Tbsp. lemon extract
Generous amount of ice
Lemon slices

Mix all together and chill.