Sister Traveller's Banana Cookies

{Side note: I'm going to rename this "Rachel's Recipe Corner" because lately, I've been the only one contributing. I know I am not the only one cooking and I know I'm not even the best cook in the family, so get on it! Please. Side note ended.}

I found this on the blog of a girl I went to high school with. Apparently Sister Traveller made these for all the teenage gatherings at her house, which apparently kept all of Jodi's friends on the right path. I don't know if all that's true but I do know they were good. I had a little taste of one (didn't eat a whole cookie because of the no-sweets thing) and I thought it was good. Matt liked them. Hailey LOVED them (especially the frosting) and all the kids/parents at Music and Movement liked them. So, try them out.

Ingredients:
2.5 cups flour
1.5 tsp. bk.pwd.
1/2 tsp cinnamon
1/4 tsp. bk.soda
1/4 tsp. salt
1/4 tsp. ground cloves
Mix and set aside

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 tsp. vanilla
1 cup mashed banana (aprox. 2.5 bananas)
1 pkg. choc. chips

Mix butter and sugar 'til fluffy. Add eggs and vanilla, beat well. Alternate dry ingredients and mashed banana. Stir in choc. chips. 350, 10 mins. (I had to bake mine longer.)

Frosting:
2 tb. butter
1/4 cup mashed banana (aprox. 1/2 banana)
2 cups pwd. sugar
1/2 tsp. vanilla

Whip until smooth. Frost cooled cookies.

Hamburger Soup

Made this last night for dinner. It was really, really yummy. I seasoned my beef quite a bit, which I think made all the difference. I also added potatoes (not included in the original recipe), which made it a very hearty soup. Try it out.

1 pound lean ground beef
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2-3 cups diced potatoes
6 cubes beef bouillon
5 cups water
1 (8 ounce) can tomato sauce
1 (16 ounce) can diced tomatoes
1 teaspoon salt
1 (10 ounce) package frozen corn kernels
1 teaspoon dried basil
3 tablespoons ketchup

In a medium skillet, brown hamburger over medium heat. Be sure to season with salt and pepper. Drain off fat. Combine beef, carrots, celery, onions, bouillon, water, tomato sauce, chopped tomatoes, salt, corn, basil, and ketchup in a large stock pot. Bring to a boil. Reduce heat, and simmer for at least 1 1/2 hours.

Chicken Empanadas

I made these tonight. So good! It wasn't too hard, but it did take time. I wouldn't recommend making them when you have two children who need your attention and no husband around to watch the kids for you. It was insane, but worth it. In fact, I am having to force myself to not eat five more right now!

1 box of pie crust (I ended up making my own because the pie crust I bought was c&*p - I used Alicia's pie crust recipe)
1 chicken breast
2 small potatoes
1/2 white onion
1 tsp minced garlic
1/4 -1/2 cup salsa
Shredded Cheddar cheese
spices (season all, cumin, chili powder, and cayenne)
salt and pepper

Unroll the two crust and use a small cup (3 inch diameter?) to cut out circles, as many as you can get. Lay out on greased tin foil and cover with a towel.

Boil the chicken breast, when cooked shred it (really small) and season with salt, pepper, cumin and chili powder to taste.

Preheat the oven to 450. Peel and dice potatoes, really small! Finely dice the onion. Put a tablespoon of butter in a nonstick frying pan and cook the onions about 5 mins, then add potatoes. Cook until potatoes begin to soften. Add garlic and spices (chili powder, season all, a dash of cayenne, and cumin). Mix in chicken and salsa. Taste, add more salt if needed.

Stuff the dough circles with meat mixture and some cheese. Fold in half and press with a fork around the edges. Brush with an egg yolk and water mixture (about 2 yolks and some water to thin it).

Cook at 450 for 11-13 minutes (until golden on top)

19th Ward Soups-Kimberly Idaho Stake

TORTILLA SOUP

5 boneless, skinless chicken breasts cut into bite-sized pieces.

1 bottle (4 pounds) mild picante sauce

1 box (32 ounces) chicken broth

2 cans (11 ounces each) corn, drained

2 cans (15.25 ounces each) red kidney beans, drained

Garnishes

Grated cheese

Broken tortilla ships

Black olive slices

Sour cream

Sprig of cilantro

In a large pot, cook the chicken in the picante sauce on medium heat for 20-30 minutes. (I cook the whole chicken breasts, after its cooked and cooled I bit I shred ). Add chicken broth, corn and beans. To serve, ladle soup into bowls and top with any or all of the garnishes listed.

Baked Potato

4-6 lrg. potatoes- bake @ 400 let cool

2/3 c. butter

2/3 c. flour

6-7 c. milk

1/4 tsp. salt & pepper

4 chopped green onions

12 pcs. bacon crumbled

1/4 c. shredded cheddar cheese

8 oz. sour cream

Melt butter & flour (rue)

gradually add milk whisk until thick & bubbly. Add sour cream stir until smooth. Peel & dice up cooled baked potatoes. Add cheese & half of the bacon. Garnish with green onion, bacon & cheese.

Shrimp & Mushroom Chowder

1/2 lb. small cooked shrimp

1/2 lb. fresh mushrooms sliced

1 med. onion chopped

1/4 c. flour

1/4 tsp. salt

1/2 tsp. dried thyme

1/2 c. whipping cream

2 Tbl. butter

2 c. chicken broth

1/4 tsp. nutmeg

1/2 tsp. dill

Saute mushrooms & onions in butter for 2 min. Stir in flour & cook for 1 min. over medium heat. Stir in broth & bring to boil. Add salt, thyme, dill & nutmeg, stir well. Reduce heat & add shrimp & whipping cream until heated through. Don't boil.

Chicken Tortilini Soup

2 Tbl. olive oil

4 boneless chicken breast

1 lrg. onion chopped

2-3 stalks celery chopped

2-3 carrots chopped

Saute and then add spices

1 clove garlic minced

1 tsp. basil

1/2 tsp. oregano

1/4 tsp. thyme

1/4 tsp. sage

1 28 ounce diced tomatoes

1 14.5 ounce chicken broth

1 c. cooking wine

8 oz. can tomato sauce

1 small pkg. tortilini (cook seperate)

3 c. chopped spinach (cook 3-5 min)

Simmer for 1 hour top with Parmesean cheese serves 6-8

Lasagne Soup

1lb. ground beef

1/2 c. chopped onion

1pkg. lasagne dinner mix (hamburger helper)

5 c. water

1 14 oz. can diced tomatoes

1 can corn

2 Tbl. grated parmesean

1 small zucchini chopped

Brown ground beef & onion over mediun heat. Add contents of lasgne dinner sauce mix, water, tomatoes, corn & parmesean cheese, bring to boil. Reduce heat cover & simmer for 10 min. stir occasionally. Add lasagne noodles & zucchini. Cover & simmer for 10 min. Serves 10

Taco Soup

1/2 lb. ground beef

1 small onion diced

1 pkg. Taco seasoning

1 can corn

1 can petite diced tomatoes

1can black beans rinsed & drained

1can kidney beans rinsed & drained

Brown ground beef & onion. Add taco seasoning, corn, tomatoes, & beans heat through. Serve over tortilla chips, top with shredded cheese & sour cream.

Green Curry Chicken With Zucchini Keri Oler

2 med zucchini- cut into bite size pieces

1-½ cups unsweetened coconut milk

2 to 3 T green curry paste

¾ pound boneless chicken cut into bite size pieces

1 ½ cusp chicken broth

2 T fish sauce

1 T brown sugar

Handful of basil leaves

Limes (optional)

In a med saucepan, bring ¾ cup of the coconut milk to a gentle boil over medium heat. Cook for 2 to 2 minutes until it begins to thicken and becomes fragrant. Add the curry paste and cook 2 to 3 minutes. Add the chicken and cook 2 minutes more.

Add the remaining ¾ cup coconut milk, chicken broth, zucchini, fish sauce, sugar and squeeze a lime. Bring to a gentle boil. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the chicken is cooked and zucchini is tender but still firm- 8 to 10 minutes. Remove from heat and add basil. Serve with rice.

Thai Coconut Red Curry with Pineapple

½-1 T red curry paste

1 can coconut milk

Combine these and simmer for 5 minutes

1 tsp dry basil

¼ cup or small can bamboo shoots

3 T fish sauce

2 T brown sugar

1/3 cup chicken broth

Creamy Chicken Noodle Soup Nicole Ward

¼ lb cooked chicken (1-2 cans chicken)

2 medium stalks celery, chopped

2 medium carrots, chopped

1 medium onion, chopped

2 cloves garlic, chopped

2 cans chicken broth

2 cans cream of chicken soup

1 cup frozen green peas (optional)

1 T parsley- or 1 tsp. parsley flakes

1 tsp dried thyme

¼ tsp pepper

1 dried bay leaf

1 cup uncooked pasta (rotini works well)

Combine everything except uncooked pasta. Bring to a boil. Add pasta and simmer 10-15 minutes or until pasta is done.

Beef Taco Soup Nicole Ward

1 lb ground beef- browned

1 can stewed tomatoes with chilis

1 can corn, drained

1 can tomato soup

1 can kidney beans

1 soup can of water

1 pkg taco seasoning

Simmer 15-20 minutes. Serve with tortilla chips, sour cream, and cheese. Great in the crock-pot! 1 can pineapple tidbits w/ juice. Add these to the milk and simmer 10-15 minutes. Serves 2

Garden Ravioli Soup 6 cups chicken broth 1/4 tsp crushed Italian seasoning 1/4 tsp garlic powder 1 meduim carrot sliced (or 1 can) 1 can Italian stewed tomatoes 1 cup cheese filled ravioli or tortellini Mix broth, spices, carrots and tomatoes. Cook until carrots are tender. Bring to a boil and add ravioli. Cook until pasta in tnder...it will rise to the surface when done. I like to serve this with toasted baguette bread. Clam Chowder 2 cans minced clams 1 can whole baby clams 2 cups potato, diced 1 cup onion, diced 1 cup celery, diced 3/4 cup flour 1 tsp salt 3/4 cup butter 1 quart 1/2 and 1/2 cream 1/2 tsp sugar pepper to taste Drain juice from clams and pour over veggies. Add enough water to barely cover veggies. (I like to buy a bottle of clam juice for this instead of water.) Cook until tender. In a separate pan add flour to melted butter. Blend and cook 1 minute, then add cream until thick and smooth. Add undrained veggies and clams. Stir, heat, and serve. French Onion Soup I'm not an onion or a left over fan, but oh mama, this is good for both!! 1 oz butter...just enough to coat 2 lbs onions, julienned, carmelized 1/2 tsp minced garlic 1/2 c red cooking wine equal amounts of beef and chicken broth 1 Tbsp cooking Sherry 1/2 Tbsp balsamic vinegar Carmelize onions, garlic and butter over low heat. Deglaze with red wine. After this has cooked down add remaining ingredients. Simmer for at least 20 minutes, then adjust flavors to your preference. Serve with french bread....I prefer bag uette...floating in top with gruyere or mozzarella cheese melted over top of bread and soup.

Chicken and Corn Chowder with Sweet Potatoes

3 cups milk
1 cup yellow corn muffin mix (Jiffy works)
2 T. butter
1 onion, chopped fine3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 " cubes – I don’t use
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed) – canned works too
1/2 cup chopped fresh parsley
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.

Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve.

Lemon Chicken!

So, here is the best lemon chicken crockpot recipe ever! Thought you guys might wanna try it. It's super easy and yummy.

3-4 Chicken breasts
1/2 cup white onion, chopped
2 T butter
Juice of 4-5 lemons
1 T parsley
1/4 salt
garlic salt to taste
1/4 tsp thyme
1/4 tsp paprika

I didn't use the thyme and paprika because I didn't have it, so that's optional. It was still great without it. Place chicken, onion, and butter in the crockpot. Squeeze lemon juice over chicken, and sprinkle remaining seasonings. Cover and cook on low for 6 hours.

Serve over pasta. The lemon-butter sauce goes great as the sauce. Enjoy!

--Ashley

Crockpot Recipes!

Hello everyone! I'm excited for some new recipes!! I got a couple requests for some crockpot recipes I love, so here they are. Enjoy!

Cream of Mushroom Chicken

1 can cream of mushroom soup
1 8-oz. package cream cheese, softened
I package Liptons onion soup (dry)
4 chicken breasts, defrosted

Blend soup, cream cheese, and onion soup mix well and put in crockpot on low heat. Add chicken to mixture and cook for 6-8 hours. It is usually done around 5 hours in my experience. Serve over rice or pasta. Serves 4.

Fiesta Chicken

4 chicken breasts
16 oz. can black beans, drained and well rinsed
1 can cream of chicken soup
2 T taco seasoning
1/4 cup salsa

Arrange chicken in crockpot. Combine remaining ingredients and pour over chicken. Cover and cook on high for 3 hours, or low for 5-6 hours. Serve with rice. Serves 4.

Lemon Roasted Chicken

3-4 lbs. chicken
1/2 cup white onion, chopped
2 T butter
Juice of 4-5 lemons
1 T parsley
1/4 tsp salt
1/4 tsp thyme
1/4 tsp paprika

Place chicken, onion, and butter in the crockpot. Squeeze lemon juice over chicken and sprinkle remaining seasonings. Cover and cook on high for 5 hours.

I'm trying to find my recipe for cranberry pork...I will put it up when I do. Tell me what you think of these! Love to all,

Ashley

Carrot and Red Pepper Soup

A friend of ours made this for us the other night. It was DELICIOUS! My daughter (almost 3) did okay with it, and her son (2) loves it.

Vegetarian Cooking for Everyone
Deborah Madison

2 T. butter or olive oil
1 red bell pepper, cut into 1 inch pieces
2 cups diced onion
1 lb. carrots, thinly sliced
2 T. white rice
Sea salt and freshly milled pepper
2 T. parsley, chopped
3 T. dill chopped or 1 1/2 T. dried dill
Grated zest and juice of 1 orange
6 cups water or basic vegetable stock

Melt the butter in a soup pot and add the pepper, onion, carrots, rice and 1 teaspoon sea salt. Cook over medium heat, covered until the onion has softened completely, about 10 minutes, stirring several times. Add a grind of pepper, the parsley, dill, orange zest, juice and water. Bring to a boil, then simmer, partially covered, until the rice is cooked, about 25 minutes. Cool briefly, then puree all but a cup or two of the soup and return it to the pot. Taste for salt, season with pepper, garnish and serve. This soup may be served hot as well as chilled.