Bill Haslam's Chicken

This is the chicken Alan made for the dutch oven cook off. You may have a heart attack reading it!! Worth every calorie!!

2lbs margarine
1 lb butter
4 eight piece chickens
14 inch dutch oven
Salt, or lowreys season salt, pepper to taste

Mash the 2 lbs of margarine into the bottom of the dutch oven before it is heated. Layer the chicken pieces with salt and pepper on each layer, this is a recipe you don't stir. When all chicken is in the dutch oven add the butter to the top in thin slices.

When the butter and margarine mix and become clear (not milky looking), pull off bottom heat within 10 min, to avoid burning, Top heat ok to brown top layers.

Leslie's Italian Tortellini Soup

This is Kelly Mousley's recipe from the ward cookbook. So many of you moved in after it was published, I thought I'd add this. Matt says it's the best soup he's ever had!

4 (14 1/2 oz.) cans stewed tomatoes
2 (14 1/2 oz.) cans low-salt beef broth or bouillon
2 Tbsp. chopped fresh basil (or more)
1/2 tsp. freshly ground pepper
1 medium zucchini, halved and thinly sliced
3/4 lb. fresh or frozen green beans
3/4 lb. Italian sausage (loose), browned and drained (1/2 of sausage may be hot)
8 oz. fresh or frozen tortellini with cheese
1 tsp. minced garlic
3/4 tsp. oregano

Combine tomatoes, broth, basil, and pepper in large stock pot and bring to a boil. reduce heat. Add remaining ingredients and cook approximately 10 to 15 minutes, until tortellini is tender. Serve with grated Parmesan cheese.

(You can always adjust the recipe to how spicy your own kids like things. I like to cook this in the crockpot and add the zucchini and tortellini near the end.)

Olive Garden Alfredo Sauce (or really close)

1 tbl margarine
2 cloves garlic (pressed) or 1 tsp garlic powder
1 tbl flour
1/4 tsp salt
1 1/3 cup milk
2 tbl cream cheese
1 1/4 cup grated parmesan cheese or 1/2 cup dried
1 tsp dried parseley (optional)
4 cups cooked pasta

melt margarine and add cream cheese in sauce pan, add flour, garlic and 1/4 tsp salt. Add milk parsley and parmesan cheese. Stir until sauce thickens serve over pasta.

Apple Cider Cheese Cake

10 oz canned apple pie filling
1 9 in graham cracker crust
8 oz cream cheese softened
4 Tbl sour cream
4 pkg instant spiced cider beverage mix
6 oz whipped topping
1/4 cup granola

Spread apple pie filling into pie crust

Mix cream cheese, sour cream, and cider mix until creamy, mix in whipeed topping

Spread over apple pie filling

Refridgerate, sprinkle with granola just before serving

Applesauce Butterscotch Cookies

1 cup applesauce
1/2 cup shortening
1 egg
1 cup sugar
1 tsp cinnamin
1 tsp nutmeg
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 1/2 cup flour
1 cup chopped nuts
1 cup butterscotch chips (more is ALWAYS better)

mix wet ingredients, add dry ingredients, nake at 350 for 12-15 min

Coconut Squares

1/2 c butter/margarine melted
3 eggs
1 lb (3 3/4) cup powdered sugar
1/2 cup chopped nuts
1 box yellow cake mix (not with pudding)
1 pkg 8 oz cream cheese softened
3/4 cup coconut flakes

Combine melted margarine and cake mix and 1 egg, mix until moist. Pat mix into greased 10 x 16 cake pan. Beat remaining eggs lightly, beat in softened cream cheese and sugar, stir in coconut and nets. Spread mixture over cake and bake at 325 for 40-50 min or until golden brown

Chicken Alfredo Lasagna

2 bottles alfredo sauce
6 chicken breasts cook and cubed
1 1/2 box lasagna noodles
1 red pepper, chopped
1 cup chopped spinach or broccoli
1/2 cup cheese

Mix sauce, chicken, spinach or broccoli, and red pepper. Cook lasagna noodles and layer with mixture in 9x13 baking dish. Sprinkle with cheese.

Cook at 375 for about 30 min

Scone/Pizza Dough

We love hot scones in the colder months.

1 cup warm water
1 1/2 tsp instant yeast
1 tsp salt
1 tsp sugar
1 tbl olive oil
2 1/2 cup flour
1 T minced garlic

Mix all ingredients to activate yeast, while mixer is running add flour, mix for 10 min and let raise for 10 min.

pizza crust makes 2
Bake at 400 for 10-15 min

Fry Scone dough at medium high temp

Green Enchilada Soup

ok so I saw it on Rachael Ray but it is yummy.

1 can (20 oz) green enchilada sauce
20 oz water or chicken broth
1 can (20 oz) hominy
1 large yellow onion
2 tbl minced garlic
salt to taste
2 cups cubed chicken, pork or beef

Throw all ingredients into your crock pot and simmer. When ready to serve crush tortilla chips over the top and enjoy!!

Chidester Family Home made BBQ sauce

Here is our recipe for the BBQ sauce used in the ribs from the dutch oven cook off.

32 oz ketchup
2 cups brown sugar
1/2 cup oil
1/2 cup vinegar
1 1/2 t garlic powder
1/2 t black pepper
1 t salt
1 T worchester sauce
1 t dry mustard

Combine all ingredients bring to a boil and let simmer for 1 hour.

Use for ribs, pulled pork, meat loaf, chicken, all around yummy!!!

Chili

Here is the chili from the Dutch Oven Party. We also doubled this recipe for a 12" stew pot.

1 lb. browned ground beef with onion to taste.
2 cloves of garlic (1/2 tsp. powder)
1 qt. stewed tomatoes
1 can black beans
1 8 oz. can tomatoe sauce
2 tsp. chili powder
1 tsp. basil
1/4 tsp. pepper

Add all ingredients except beef and bring to a boil. Then add browned ground beef. Simmer till consistency you like and serve with cheese and sour cream.

Snicker Cake

OK Here is the cake from the Dutch Oven party. All you dutch oven cookers, I hope to see your recipes here soon.

This cake is for a 9X13 cake pan. For the dutch oven we doubled the recipe and used a 14" dutch oven.

1 chocolate cake mix
40 or more caramels
1 can Sweetened Condensed milk
1 cube butter

Mix cake according to directions on the box. Divide cake in half. Place 1/2 in a 9X13 cake pan and bake for 20 minutes.(At the temperature on your box)

While cake is baking, melt caramels, milk and butter in microwave. Take cake from oven and pour caramel mixture over top. Sprinkle with peanuts. Put rest of batter on top and bake 20minutes more. Great served warm, cold or just out of the freezer. Serve with Ice cream or cool whip.

Sour Cream Pork Chops

I found this today on Allrecipes and it was delicious. Everyone loved it!

6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 C. all purpose flour (GF use GF bread crumbs)
1 large onion,sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tblsp four (GF use sweet rice flour)
1 (8 OZ) sour cream (1 cup)

1. Mix flour, salt, pepper, and garlic together. Dredge pork chops in flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.

2. Place chops in a slow cooker, and top with onion slices. Dissolve bouillon cubes in oiling water ad pour over chops. Cover and cook on low 7 to 8 hours. I didn't have time to do this in my crockpot so I just did it on my stovetop for 40 min.

3. Preheat over to 200 degrees

4. After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tblsp. flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15to 30 minutes or until sauce is slightly thickened. Serve with pasta, mashed potatoes or rice.

Mini Meatloaves

This is a fun mix-and-match dinner. The meatloaf pictured is the Fiesta flavor.

Take 1 lb. ground beef, 1 pkg (6oz) stuffing mix and 1 cup water and mix and match from the chart below:



1. Preheat oven to 375 degrees. Mix ground beef, stuffing mix, 1 cup water and seasoning until well blended. Press into 12 muffin cups sprayed with cooking spray; make an indentation in the center of each with a spoon.

2. Spoon add-ins into center of each meatloaf.

3. Bake 30 min. or until meatloaves are cooked through. Top with cheese; continue baking 5 min. or until cheese is melted.

This recipe is from Kraft. I found it in one of their magazines. I love their recipes and thought I would pass along a link to Kraft's website that shows you how to make a week of dinner with one shopping bag of food. I think it's a great idea.

http://www.kraftfoods.com/kf/Dinner/1Bag5Dinners/1Bag5DinnersChickenBeef.aspx