Chocolate Chip Zucchini Cake

1/2 cup soft margarine or butter
12 cup oil
2 cups sugar
1/2 cup brown sugar
2 eggs
1 tsp. vanilla
4 Tbsp. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 cup sour cream (or 1/2 cup milk mixed with a little vinegar)
2 1/2 cups flour
2 cups grated zucchini
1/2 cup chocolate chips

Preheat the oven to 325.  Mix together the butter, oil, sugar, brown sugar, eggs and vanilla.  Then mix in the cocoa, baking soda, salt and cinnamon.  After that is all mixed in, alternate adding and mixing in a little bit of the sour cream and the flour.  Next put in the zucchini.  Finally, stir in the chocolate chips.  Pour the cake mix into a greased 9x13 pan and bake for 45-55 minutes.  (To check if it is done, you can stick a toothpick in the cake.  If it comes out clean your cake is done.)

Recipe from Jacey Spendlove

Rice Pilaf

3/4 cup long-grain rice (just plain)
3/4 cu orzo pasta
1/2 tsp. minced garlic (or 2 minced cloves)
1/2 cup diced onion
3 cups chicken broth (you can use 3 cups of water and 3 bouillon cubes)

Saute onions in a bit of vegetable oil on medium heat until they begin to become translucent.  Add the garlic, orzo and rice and salute all together for about 4 minutes.  Add broth.  Turn up the heat and bring to a boil.  Reduce the heat to medium-low, cover with a lid and simmer until the rice is tender and the liquids all absorbed.  (This can take about 20 minutes.  If the rice is still crunchy add a bit of water and cover for a few more minutes.)  Remove from heat and let it sit for 5 minutes.  Fluff with a fork. ( To add some color you can grate some carrots or stir in some frozen peas before simmering. ) Top with chopped chives or parsley for added color and flavor.

Recipe from Heaven Holingshead

Chicken Dumplings

3 oz. cream cheese, softened
1/4 cup butter, melted
2 cups chopped chicken
4 oz. can mushrooms
pepper
2 cans crescent rolls
1/2 cup melted butter
2/3 cup herb seasoned dressing
1/2 cup finely chopped walnuts

chicken gravy

Mix first 5 ingredients together.  Separate crescent rolls.  Place 1/4 cup mixture in each then roll and seal.  Dip in melted butter and then roll in mixture of seasoned dressing and walnuts.  Bake at 375 for 20 minutes.  Serve with chicken gravy.

Recipe from Jamie Ann Collard

Yummy Peanut Butter Cookies

1 1/4 cup brown sugar
3/4 cup creamy peanut butter
1/2 cup shortening
3 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 cup flour
3/4 tsp. salt
3/4 tsp. baking soda

Combine brown sugar, peanut butter, shortening, milk, vanilla and mix well.  Add egg, mix until combined.  Combine flour, salt and baking soda.  Slowly add to peanut butter mixture, mixing between spoonfuls.  Roll into 1 Tbsp. balls, place on cookie sheet and flatten with sugar dipped fork prongs in a crisis-cross pattern.  Bake cookies for 7-8 minutes in oven pre-heated to 375.

Recipe from Telasia Chidester

Sloppy Joes (Taco Style)

1 lb. hamburger
1 onion
1 green pepper
1 can diced tomatoes
1 can chicken gumbo soup

Chop green pepper and onion.  Crumble hamburger into a frying pan.  Place on heat and add chopped vegetables.  Cook, stirring occasionally until hamburger is browned.  Combine the cans of tomato and chicken gumbo.  Stir into hamburger mixture.  Bring to a boil, then turn down and simmer for about 10 minutes.  Let it sit to thicken up for about 10 minutes, then serve on tortillas with your choice of fresh tomato, lettuce, and onion.  Top off with cheese.  Roll up and enjoy.

Recipe from Pamela Madsen

Quilt making Spring 2015

Victoria Brown

Angell Smith

"Variations on Thread"

Heather Davis

Jessica Lee

"My Personality"

Corinne Wood

Lindsey Barton

Mataia Rogers

Sarah Stapley

Allyson Anderson

Jocee Morrell Walk

"The US Quilt"

Elizabeth Warner

Crystal Snow

Susan Allred

Rachel Kettle

Amy England

Charity Faddis

Madalynn Carlton

Diana Taylor

Natalia Mickelson

Naomi Mickelson

(Joey) Jieyi Chen

Fried Rice

-Ingredients

Rice- 5 cups

Chicken breast- 2 big pieces

Chicken bouillon- 2 cubes

Carrots- 2

Green onion- 3

Salt- 1 tsp

Soy sauce- 1.5 TBS

Garlic powder- 1 tsp

Instruction:

1.     Cook the rice the day before it serves. (or overnight)

2.     Cut the chicken into 1-inch pieces.

3.     Chop the carrots and green onion into small pieces.

4.     Fry the chicken with garlic powder in a pan until it turns white. Then put the carrot into the pan and fry them together for 2-3 min. Add some salt. Take out the chicken and carrots.

5.     Turn on medium heat and add oil into a big pan. Put the chicken bouillon into the pan until it melts. Then put the rice into the pan and use a spatula to split the rice. Fry the rice until it separates. Then add the chicken and carrots into it. Fry them until the chicken looks golden and the carrots are soft. Then add the soy sauce and salt. Finally, add the green onion. Place in the rice into a big container.

Fry Green Pepper and Potatoes  

Ingredients:

Potato- 3

Green pepper- 1

Chili powder- 2 tsp

Garlic clove- 2 pieces

Salt- 2 tsp

Instruction:

1.     Cut the potatoes into filaments. Take out the seeds of the green pepper and cut it into thin strips. Chop the garlic into small pieces.

2.     Turn on high heat and put oil and the garlic into the pan until the garlic turns a little golden and you can smell it.

3.     Put the green pepper into the pan. Fry it until its smell comes out.

4.     Then turn to the medium heat and add the potatoes. Fry it for 8-10 min.

5.     Add chili powder and salt.

Broccoli

Ingredients:

Broccoli- 1 pound

Oyster sauce- 1/2 cup

Oil- 2 tsp

Salt- 2 tsp

1.     Chop the broccoli.

2.     Put the broccoli into the boil water.

3.     Add salt and oil.

4.     Cook it until it turns soft.

5.     Take the broccoli out and place it on a plate.

6.     Put the oyster sauce on the top of the broccoli.