Egg Rolls

What you’ll need:
1 package Egg roll wrappers
1 lb ground pork
2 tsp chopped ginger
2 cloves garlic, miced
1 tsp salt
1 tsp sugar
1/4 cup soy sauce
1 tsp sesame oil
16 oz shredded coleslaw mix (cabbage & carrots)
1 container of bean sprouts (if they are in season)
4-6 green onions, sliced
1 egg, beaten
1 tsp water
oil for frying

Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.

In large bowl combine cabbage mix and green onions.

Combine meat and vegetables and mix well.

Lay wrap in front of you so that it looks like a diamond.

Place 3 tablespoons pork filling in center of egg roll wrapper.

Fold bottom point up over filling and roll once.

Fold in right and left points. Brush beaten egg on top point.

Finish rolling. Set aside and repeat with remaining filling.

Fry egg rolls in hot oil until cooked through. About 5 minutes. Serve with sweet & Sour sauce.

Perfect Fluffly Bakery Style Frosting

What you'll need:
1/2 c. white shortening
1/2 c. (1 cube) Smart Balance Buttery Sticks partially softened
1 1/2 t. almond extract
1 t. clear vanilla
1 lb powdered sugar

Mix together shorteneing and butter blend with hand mixer or kitchenaid. Add almond extract and vanilla and mix well. Add powdered sugar in small amounts mixing well after each addition. Once all powdered sugar is blended mix 1 minute longer on medium-high speed to fluff frosting. Frost as desired.


I use the Wilton decorator.

This recipe will frost 12-16 cupcakes if you are doing high piled fluffy bakery style as shown below. It will go a lot further if you aren't.

No Bake Cookies

What You'll Need:
2 c. sugar
1/2 c. butter
1/2 c. milk
1 t. vanilla
3-5 T. cocoa
1/4 t. salt
1/3 c. peanut butter (optional)
Coconut (optional)
3 c. quick oats

Combine everything except oats (and coconut) in a saucepan and bring to boil. Boil for 1 minute. Remove from heat and mix in oats (and coconut). Drop by tablespoon on to wax paper and cool.

Pumpkin Ice Cream

What you'll need:
2 c. Heavy cream
1 c. milk
2 eggs
3/4 c. sugar
1 c. canned pumpkin
1 t. cinnamon
1 t. nutmeg
Walnuts (optional)

Using a whisk, beat eggs in a bowl. Add sugar 1/4 c. at a time whisking until completely blended. Whisk in Cream and then milk. Pour 1/2 of Sweet cream base into a second bowl. Mix in the pumpkin thoroughly. Stir in cinnamon and nutmeg. Add remaining Sweet Cream Base. Place mixture into ice cream maker. Follow the manufacturer's instructions and freeze.

Costa Vida CopyCat Chicken

What's for dinner at the Arnold house tonight? Costa Vida Shredded Chicken burritos and/or Shredded Chicken Salad. Yum!

Costa Vida Chicken

1 sm bottle zesty italian dressing (I use Kraft)
1 T chili powder
1 T cumin
3 cloves garlic-minced
4-5 lbs of chicken breast
Optional: I also added a can of tomatoes w/ green chilies and a hand full of cilantro

*Cook all together in crock pot for approx 4 hrs, shred then cook another hour

CILANTRO LIME RANCH
3 fresh medium (golf ball size) tomatillos cut into quarters
juice of 1 lime
1 c fresh cilantro - i usually just use half the bunch in the dressing and half in the rice
5 stalks of green onion with ends
2 cloves crushed garlic
1/4 to 3/4 t salt
1/2 c buttermilk
1/2 c mayo
1/2 c sour cream
1 pkg dry ranch buttermilk dressing mix or 3 T of the bulk
1/4 t crushed cayenne pepper
1 jalepeno chopped

*Mix ingredients in blender and serve.


GREEN RICE
Juice of 1 lime
4 t chicken bullion
2-3 minced garlic cloves
1/2 bunch cilantro
1 can green chilies
2/4 t salt
1 medium onion, chopped

*Chop above coarsely and then fry in 1 T butter or oil
Add 1 1/2 c rice and fry
Add 3 c water, bring to rapid boil, turn down as low as possible, cover and simmer.
If you don't want the rice to stick together much, do not stir and cook on very low heat. If you want stickier rice, stir occasionally and cook on higher heat.

*Serve in tortillas or over lettuce with toppings of your choice. 

Topping suggestions: Black or pinto beans, cheese, pico, sour cream, guacamole

Chocolate Ice Cream

4 1/2. Cream
1 1/2 c. whole milk
1 1/2 c. sugar
2-3 t. vanilla
pinch of salt
1/3 - 1/2 c. Cocoa

Combine all ingredients in ice cream maker. Stir until sugar dissolves. Freeze according to directions.

Twice Baked Spaghetti

12 oz. spaghetti, cooked
2 eggs
1 cup Parmesan cheese, grated
1 lb hamburger or sausage (I like to mix 1/2 and 1/2)
2 cans petite diced tomatoes
1 sm. can mushroom, sliced (optional)
1 sm can olives, sliced
3 c. mozzarella cheese, grated
1/2 onion, diced
1 can cream of mushroom soup
1/2 - 1 c. milk

Brown meat and onion. Add tomatoes, juice and all, mushrooms and olives. Let simmer 5 minutes. In a 9x13 dish mix spaghetti, eggs and parmesan cheese. pour meat mixture over spaghetti. Cover with cheese. In a bowl combine soup and milk. Pour mixture over casserole and bake at 350* 45-60 minutes.

Vanilla Ice Cream

What you'll need:
6 c. heavy cream
3 c. whole milk
2 1/4 c. sugar
2 T. vanilla

Combine all ingredients in ice cream maker and stir until sugar is dissolved. Freeze according to instructions.

Pretzel Chicken

This recipe is amazing! I LOVE this chicken.

3 chicken breast halves, sliced in half to make 6 thin pieces
2-3 cups pretzels, crushed (I put mine in the blender)
3 eggs, beaten
1/2 c. Italian dressing
5 T Lemon juice
1 c. grated Parmesan cheese

Mix pretzels and cheese in a bag or bowl. In another bowl mix eggs, lemon juice and italian dressing. Dip chicken in egg mixture and then in pretzel mixture to coat. Brown in skillet with hot oil to brown each side. Place in baking dish and bake at 325* 20-30 minutes until cooked through.

Garlic Chicken Pizza

I am so not a fan of white sauce pizza with chicken, but this is amazing!

What you'll need:
Pizza crust (I like to use the breadstick recipe, rolled thin. I divide the batch in two and use half for the crust and half for breadsticks.)

Classico Garlic Alfredo Sauce (I mix the roasted garlic with the Alfredo)
1-2 cloves garlic, minced
1/4 t. garlic powder
1 lb mozzarella cheese, grated
2-3 boneless skinless chicken breast halves, grilled and diced
1/2 red onion, sliced thin
1 bunch green onions, sliced
1 tomato, diced
1 green pepper, diced or sliced thin

Mix sauce with garlic cloves. Spread over pizza crust. Cover with cheese. Arrange toppings over cheese and bake at 475* for 20-25 minutes. Serve with breadsticks and dipping Alfredo.

Citrus Water

Our family always makes this for large get togethers, baby showers and such. It's a lot less sweet than a traditional punch.

What you'll need:
2 T. Citric acid (You get this from the pharmacy of the grocery store. You have to ask for it at the counter.)
1 t. lemon extract
5 quarts water
2-3 c. sugar (to taste)
pellet ice (Sonic - you can use whatever ice you want, but if you are serving in a punch bowl pellet ice is the best)
2-3 lemons, sliced
2-3 limes, sliced
Maraschino Cherries

Mix citric acid, lemon extract, water and sugar. Add ice. Drop in maraschino cherries (they will sink to the bottom) and float lemons and limes on top.

Fresh NO BAKE Peach Pie

What you'll need:
Baked Pie shell (I use Pillsbury refrigerated pie crusts)
Ripe peaches, pealed and sliced
1 c. sugar
1 c. water
3-4 T. cornstarch
5 T peach jello

Place peaches in pie shell. Mix remaining ingredients in saucepan and cook over low heat until thickened. Cool to room temp and pour into pie crust. Chill 3 hours or until completely set. Top with homemade whipped cream.

Variation - Strawberry Pie
You can substitute peaches for strawberries and peach jello for strawberry jello.

Strawberry Bundt Cake

I got this recipe from my Bishop's wife, Brenda Nevitt. She made this for me when Londyn was born and I was a little unsure because bundt cake is normally dry, but this is AMAZING! (I should have know Sister Nevitt's cake would have been nothing short of amazing!)

What you'll need:
Cake:
1 Strawberry cake mix
3 eggs
1/2 c. sugar
1/2 c. water
3/4 c. sour cream
1 instant vanilla pudding mix

Mix everything together and pour into a greased bundt pan. Bake at 350* for 50 minutes. Cool and remove from pan. Top with strawberry glaze.

Glaze:
Strawberries, sliced
sugar

Mix strawberries and desired amount of sugar in a bowl and let sit 30 minutes or longer.