Layered Peach Dessert

I found this one This website and its so yummy!

Layered Peach Dessert

Crust:
1 pkg. Vanilla wafers, finely crushed

Filling:
1 8 oz pkg. cream cheese, softened
1 cup sugar
1 tsp vanilla
1/4 cup butter, softened
10 fresh peaches, sliced

Topping:
1 pt. whipping cream
½ cup sugar
½ tsp vanilla

Place half of the crumbs in a 9×13 pan. Whip cream cheese, sugar, and butter together until smooth. Drop by spoonfuls over the crumbs. Spread carefully using a spoon dipped in hot water. Keep dipping the spoon in the water so the mixture doesn’t stick to it. The crumbs will slide around, but that is okay. It doesn’t need to be perfectly smooth. Arrange the sliced peaches over the top. Whip the cream and add sugar and vanilla. Spread over the peaches. Sprinkle last half of crumbs over top. Cover and chill 8 hours, or over night.

Notes:
-The original recipe called for 1 egg in the filling. I left it out because I was halving the recipe and I didn’t want to have to deal with it.
-Megan says you can replace the whipped cream topping with Cool Whip. But I don’t really recommend it because I hate that nasty stuff plain. Real whipped cream is like 200x better. And I can pronounce all the ingredients in it.

Chicken Tortellini Bake

My friend just made this for me and it was so delicious! Taken from Melskitchencafe

Chicken Tortellini Bake
adapted from Camille

16 ounce package of cheese tortellini (my advice is to use the fresh, not frozen, variety – the kind you find in the refrigerated section of the grocery store b/c they taste better and it cuts down on boiling time since the noodles aren’t completely dry)
1 tablespoon oil
2 cups (about 2 chicken breasts) chicken cut up into bite size pieces
3 green onions finely chopped, white and green parts
2 tablespoons flour
8 ounces (1 cup) chicken broth
8 ounces sliced fresh mushrooms
3/4 cup sour cream (I used reduced fat with good results)
8 oz (2 cups) shredded Monterey jack cheese (to be honest, any combination of cheeses, like cheddar, mozzarella or monterey jack would be good)

Bring a large pot of water to boil and cook tortellini for 2-3 minutes (this is if you use the “fresh” tortellini from the refrigerated section – and to be completely honest, next time I’m going to try not boiling it at all and letting it cook while it bakes in the oven). Drain and set aside.

Heat the oil in a large non-stick skillet over medium heat. Brown the chicken for 1-2 minutes and add the fresh mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.

Spray a 9X13 pan with cooking spray. Pour tortellini in bottom of 9X13 pan. Sprinkle half the cheese over tortellini. Put cooked chicken/sauce mixture on top and sprinkle remaining cheese over the top.

Bake covered with tin foil at 350 for 30 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.

Coconut Rice

2 c. white or Jasmine rice
1 can coconut milk
2 c. water
1 tsp. Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp. white sugar
Handful of chopped green onions, plus chopped green onion tops for garnish (we're using the whole animal here...)
Black pepper to taste

Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary.

Indian Tacos with Ranch Sour Cream

1 cup sour cream
2 teaspoon ranch salad dressing mix
1 teaspoon lemon juice
1-1/2 lbs ground beef
1 can (15 oz) pinto beans, rinsed and drained
1 can (14-1/2 oz) diced tomatoes
1 envelope taco seasoning
1 Tablespoon hot pepper sauce
12 or more frozen rhodes rolls, unthawed and let rise for a bit

Optional Toppings: sliced ripe olives, shredded lettuce, cheddar cheese

In small bowl, combine sour cream, dressing mix and lemon juice; chill until serving.
In large skillet cook beef over medium. heat till no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through.

Put a little bit of oil in a skillet and mold either 12 mini scones or 6 Big scones with the rolls then cook until lightly browned on both sides.

Perfect One Bowl Brownies

Taken off of sisterscafe.blogspot.com

1/2 cup butter

1/2 cup canola or vegetable oil

2 cups sugar

1/2 cup cocoa

4 eggs

3/4 tsp salt

1 tsp vanilla

1 3/4 cup flour

1 cup chocolate chips (although I never measure--I just sprinkle them on top)

Preheat oven to 350. In a medium bowl melt butter in microwave, then stir in oil, sugar and cocoa. With a wooden spoon stir in the remainder of the ingredients except for the chocolate chips. Spread into a 9x13 pan sprayed with nonstick cooking spray. Sprinkle the chocolate chips over the top. Bake in a preheated oven for 25-30 minutes. If your toothpick comes out clean you have cooked them too long! DO NOT OVERCOOK!

Chicken Salad Sandwiches

2.5 c chicken about 3 chicken breasts (boiled in chicken broth and shredded)
1 c thinnly sliced celery
1 c halfed grapes
2-3 sliced green onion
2 T parsley
1 c mayo
1 T lemon juice
1 T Vinegar
1 tsp onion powder
1 1/2 tsp mustard (out of fridge)
salt and pepper
12 Croissants to serve on

Chicken Wild Rice Soup

this recipe was given to me by my sister MaryAnn. I love it!
1 med onion
2 celery stick, chopped finely
2 carrots, sliced finely
1/2 c butter ( I get away with just using a 1/4)
1/2 c flour
1/2 tsp salt
1/4 tsp pepper
4 c chicken broth
1 Pkg Uncle Bens Wild Rice (microwave according to pkg)
2 c half and half ( I use fat free)
2 cups shredded, boiled chicken
1 tsp. parsley

Melt butter in a pan, add onion, celery, carrots and saute..Stir in flour, blend it around, add 4 c chicken broth, bring to a boil. Boil for 1 min. than add 2 c cooked rice. than add all other ingredients.

Cookies N cream Salad

recipe is from Alli Meiners

1 can pineapple tidbits (14 oz)
1 can mandarin oranges

Drain in fridge night before, or try to drain off as much as possible

I like to add fresh diced strawberries, a carton full

1 pkg instant vanilla pudding, larger box
2 c buttermilk or 2 c cold milk, I like to add milk to it if i use buttermilk

Fold in 12 oz. cool whip, and fruit and fold in 1 pkg fudge striped cookies all broken up

Rice Krispy Ice cream dessert

Heather Wayment and Alli Meiners

1 stick melted butter
2 c rice krispies
1 c chopped nuts
1 c brown sugar
1 c coconut
1/2 gallon vanilla ice cream

Mix sugar and butter, than add other ingredients. (not ice cream) Mix well. Pat 1/2 mixture into 9 x 13 pan. Slice ice cream into 1 in pieces and place on the crust. put the other 1/2 mixture on top of ice cream. Pat down and freeze

TOPPING:
make raspberry or strawberry danish dessert as on box for fruit sauce. Add 1 pkg of frozen raspberries or strawberries. Serve over dessert.

Jodi's Orange Pull Aparts

Ok I love monkey bread....and as a Christmas Morning tradition I make a caramel Rhode rolls, well this year my friend told me to try it this way and I LOVED IT! That might need to be our new tradition. I am not kidding it was delish!

18 frozen rhodes rolls

1 (3.4) oz vanilla instant pudding

1/4 c sugar

1/2 of an orange's RIND grated

juice from one orange

1/2 c butter

Arrange rolls evenly in the bottom of a greased bundt pan. Mix sugar and dry pudding and sprinkle over the top of the rolls. Combine orange rind and melted butter and spoon over rolls. Squeeze juice from orange all over the rolls. Cover with plastic wrap sprayed with PAM.... and place in fridge overnight. When ready to bake preheat at 350. Bake for 25 to 30 min. I ended up covering the rolls the last 10 min with aluminum so they didnt get to brown on top...just keep an eye on it. Immediately invert the pan onto a serving platter. COOL slightly and than cover with frosting.

FROSTING:

1 c powdered sugar

1 T melted butter

2 T fresh orange juice

Scott-T's Marinade

3/4 C soy sauce
1/4 c sesame seeds
1/4 c sugar
1/2 tsp pepper
1 bunch of green onions
1/4 c sesame seed oil
1 tsp garlic salt
2.5 lbs of meat (chicken, Steak, or pork)

mix all together, add meat, only has to marinate for 20 min. Grill meat!

The Big “O” Cake

1 ½ cup HOT water
1 cup oatmeal
½ cup butter, melted
2 eggs
½ tsp salt
1 tsp vanilla
1 tsp nutmeg
1 tsp cinnamon
1 tsp baking soda
1 cup brown sugar
1 cup sugar
1 ½ cup flour

*Mix all ingredients together.
*Bake at 350 for 35 minutes

Cream Cheese Frosting

½ cup butter, softened
8 oz package cream cheese, softened (reduced fat if you must)
1 tsp vanilla
1 lb powdered sugar (or until desired thickness)

Creamy Chicken Lasanga

Description:
Yum

Ingredients:

12 oz. lasagna noodles, 3-4 c. chopped chicken, 1 lb. fresh spinach chopped& cooked, 2 c. creamy cottage cheese, 1 T. chopped fresh parsley, 2 eggs beaten, 2-4 c. grated mozzarella cheese.

Directions:

Creamy Chicken Spinach Lasagna

(This is one of my new favorite dishes and I wanted to share!)
White Sauce: 1 qt. milk, 6 T. butter, 1/4 tsp. poultry seasoning, salt & pepper, 6 T. flour, 1 sm. onion minced.

*Cook lasagna noodles; drain. Place in 9x13x2 greased baking dish. Use 1/2 noodles & line bottom of dish. Spread with half the chicken, layer half spinach over meat. Cover w/half of the White Sauce. Add second layer of noodles. Mix cottage cheese w/parsley & eggs & make a layer of this. On top of cottage cheese mixture, layer the rest of the meat, spinach & White Sauce. Top w/grated cheese. Bake 1 1/2 hrs. @ 350.

Brad's Mom's Last Minute Chicken Pot Pie

Description:
This is the thing you make when you only have 5 minutes to make it look like you spent hours in the kitchen!

Ingredients:
1 can chicken breast meat (drained and shredded with a fork-you can use two cans if you like)
1/2 cup frozen chopped onion (can use fresh--but we are talking about saving time here)
1/2 cup frozen chopped green pepper (can use fresh, also)
1-2 cans LeSueur baby green peas (drained)
1-2 cans sliced carrots (drained)
1 can sliced mushrooms
2 cans cream of chicken soup
1 can water
1 package of refrigerator crescent rolls



Directions:
Preheat oven to 375. Mix all ingredients in a large casserole dish...top with crescent rolls (just stretch them out...don't roll them up)...bake until crescent rolls are as brown as you like (usually about 15-20 minutes). That's it...it's great for covered dish dinners and to send to someone who is sick...and it's easily doubled for a larger size crowd..and I rarely have any leftovers when I serve it to anyone!



Number Of Servings:6-8

Preparation Time:5 min

Penny's Pie Crust

Description:
The BEST pie crust from the Cherry Hill Pie lady in Kaysville Utah.

Ingredients:
6 Cups flour (Slightly Rounding)
3 Cups shortening (Fluffo or butter flavored Crisco)
3 tsp. Salt
1 to 1 1/3 cups water


Directions:
Add first three ingredients together in a very large bowl. Sift through your fingers until chunks are about pea size. Add water until is sticks together. (I usually use the whole amount of water).

Number Of Servings:Makes three, two crust pies or six single crusts

Mom's Honey Wheat Bread

Description:
Delicious, light, whole wheat bread.

Ingredients:
5 cups hot tap water (140 F)
1/3 c oil
1/3 c honey
2 tablespoons salt
3 tablespoons yeast
approximately 12-14 cups whole wheat flour

Directions:
Use Bread mixer with kneading arm.
Put hot tap water into bowl. Add 5 cups flour, oil, honey, and salt. Mix briefly until flour is wet. Add yeast and mix briefly again. Add 6 more cups of flour. Turn machine onto low speed and continue adding flour a little at a time. Stop adding flour when dough has formed a mass, and is not sticking to the sides of the bowl.

When dough reaches this stage, you have enough flour. Knead the dough on high speed for six minutes. (While the dough is kneading, I grease the bread pans.)

When the dough is ready, take the bowl off, put a light coating of oil on your hands and on your work surface. Remove the dough from the bowl. The oil will allow you to work with the dough without it sticking to your hands or the work surface. Use the oil instead of extra flour.

Divide dough into four equal portions, shape loaves and put in greased pans. Place pans in warm (140 F) oven to rise until it has doubled in bulk (usually about 30 minutes). When the dough has doubled in bulk let the bread bake about 40 minutes at 350 F. Check occasionally to make sure top is not browning too quickly. If this happens, place a piece of foil lightly on top to reflect over heat.

Bread is done when top crust is nicely browned and loaf has a hollow sound when "thumped". The bottom crust should be nicely browned.

Turn out on wire rack to cool. Rub butter on top of crust while warm if desired. After bread is cooled store in plastic bags. Keep refrigerated for best nutrition content. Can freeze.

Number Of Servings:4 loaves

Grandma Pixie's Rolls

Title: Grandma Pixton's Rolls

Description:
Okay, I can't find the original recipe. . . but this one looks very close. I've added all the little touches I remember her telling me to do.

Ingredients:
1 1/2 c milk
1 cube butter (cut up)
3/4 c. sugar
1 egg
1 Tbsp. Salt
2 Tbsp. Yeast
about 9 cups flour


Directions:
Dissolve 2 Tbsp yeast in 2 c. of warm (not too hot) water. While that is foaming, put the milk, butter and sugar into a microwave safe bowl and scald in microwave for about 2-3 minutes. (Until the butter is melted). Add about 2 cups of flour, egg, andsalt; mix together; then add yeast mixture. Continue adding flour until it gets to a soft mixture. Not too sticky to the touch, but still soft. Knead softy by hand just until mixed. Let it raise 1 or 2 times (about an hour).

When it is raised, melt 1/3 c butter in the microwave in a short bowl. Punch out the dough. Roll out dough on a floured surface until about 1/3" thick. Dip a glass into flour and cut out circles of dough. Take each circle of dough and dip one side into the butter. Fold in half and place on cookie sheet. Keep using up dough intil it is all gone. Grandma Pixie says - use a light touch. It makes rolls tough if you mix it too much or use too much flour. Let raise on cookie sheet until double (about 1/2 hour.) Cook in 350 degree over for about 20 - 25 minutes. (I never got this part right. I think it depends on your oven. Just check often until golden brown, and then check to make sure they aren't too doughy.) Rub butter on top of hot rolls. Yummy - best rolls ever!

No Bake CheeseCake

I got this recipe from my friend Trisa... I have had this before from my friend's mom...and they called it cherry cream pie's

1 lg & 1 sm package of cream cheese
2 good TBSP of sour cream (heaping tablespoons)
1/3 c. lemon juice
1/2 can sweetened condensed milk
1 tsp vanilla
1 pt whipping cream (cream separately & add sugar while whipping it so it tastes yummy sweet!)

I usually beat the cream cheese alone until it is very smooth, then add the sour cream, lemon juice, vanilla, & sc milk. I stir the whipping cream in with a spatula so it doesn't over beat. Then pour it into a graham cracker crust. Refrigerate & then serve with fruit topping!

graham cracker crust

crush 10 graham crackers
4ish TBSP butter, melted
4ish TBSP sugar

mix, press into bottom of a pan & bake for 3 mins. at 350. let it cool before pouring in cheesecake

Frozen Slushie (party Drink)

Got this recipe from my friend Trisa...and it is delish! When she told me it had bananas in it...I was afraid it wouldnt be good..and its not...ITS AWESOME!!!

4 cups sugar
4 cups water

combine in pot and heat on stove until sugar dissolved. set aside

5-6 mashed bananas
1/2 c. lemon juice
46 oz. pineapple juice
6oz frozen OJ
put bananas and lemon juice in food processor or blender to make smooth (make sure & do it with the lemon juice so the bananas don't brown). then add pineapple juice and frozen OJ. mix sugar/water in to fruit mixture. put in tupperware and freeze. serve with ginger ale or sprite

Angel's Sugar Cookies

Angel's Sugar Cookies

** Got this recipe from my friend Angel.. and I am LOVING it!!!!!

1 c sugar
2 eggs
1/2 c shortening
(cream together)

8 oz sour cream
1 tsp Vanilla
(add to and mix)

4 c flour
1 tsp salt
1 tsp soda
2 tsp baking powder

Mix well, roll out flat and cut with cookie cutters and Bake at 375 for 12 min...Keep and eye on them. DO NOT OVERBAKE

Frosting:
1/2 C or stick of butter
4 c powdered sugar
4 T milk
1 tsp vanilla
1 tsp almond extract ( this is key.....so good)
(Beat for 5 min and frost cookies)

PICO/ Guacamole

PICO/ Guacamole

Got this Recipe from my Friend Angel Johnson

PICO De GALLO:

8 roma tomatoes chopped

1 med onion chopped finely

1/2 bunch to 1 bunch cilantro chopped finely too

lime juice to taste (like 4 or 5 squirts) or i lime squeezed

garlic salt to taste

(I added 1-2 T of vinegar and some Johnny's seasoning from COSTCO)

Angel also takes the PICO and adds it to chopped up AVACADO

like 4 or 5 avacados for a small bowl and 8-10 for bigger bowl

Cowboy Cavier

This looks VERY similar to the Cowboy Dip post. I need to try that recipe! This is a slightly different version,...both probably equally as yummy!

Title: Cowboy Cavier

Description:
Deliciously delicious Bean Dip

Ingredients:
-4 Avacados
-4 Roma Tomatoes
-4 Green Onions
-1 can Black beans
-1 can Black Eyed Peas
-1 Can ShoePeg Corn
-------
-1 Pkg. Zesty Italian Dry
-------
-1/4 C Olive Oil
-1/4 C Red Wine Vinegar
-1/4 C Rice Vinegar
-------


Directions:
Mix all beans and veggies together. Sprinkle dry italian mix over,
pour oil/vinegar mixture over,....Serve with Chips. Delish! -Even
good for a few days after. (The vinegar preserves the
avacados)

Mom's Granola

It's about time I posted to this dang blog again! :) I'll do better promise. I recenlty posted this on HowDoesShe.com {the blog that has taken over my life}.

My sweet husband found my mom's homemade granola recipe, made it, and put a big ziplock bag of it in my Christmas Stocking {yes he has his adorable moments}! My bag was devoured by many in about one day. I have been craving it ever since. I knew I had to make, and share, my mom's famous granola recipe. Put your own twist on it and add whatever ingredients your family likes.

It is as delicious as it looks.

Mom's Homemade Granola

Ingredients:

-12 C Quick Cooking Oats

-1/2 C Flour

-1 T Cinnamon

-1/2 t Nutmeg

-4 C Random dry ingredients (I use raisins, coconut flakes, sunflower seeds, slivered almonds, small chocolate chips, peanut butter chips.)

-1 C Vegetable Oil

-1 C Honey

---

{I like to buy all of my dry ingredients from the bulk section of my grocery store, making this healthy treat inexpensive}

Instructions:

Preheat oven to 350 degrees. Mix all of the ingredients but oil and honey. Mix oil and honey and microwave until hot. Pour oil and honey mixture over dry ingredients and mix well. Spread mix over 3 baking sheets and bake until lightly golden brown on top (appx 20 min).

Let cool, then break up into chunks.

Yum!!

Ham Fried Rice

Taken off one of my fav recipe blogs

3 strips bacon, diced
1 large onion, diced
3-4 carrots, diced
1 1/4 cups diced celery
1 green pepper, diced
2-3 cups diced ham
2 cups frozen vegetables of your choice (we like peas and corn)

6 cups cooked rice

2 eggs, well beaten
Salt and pepper to taste

Brown bacon in electric skillet or wok. Drain off most of the grease. Add vegetables and saute until tender. You can add a little water if you need to. Add ham, frozen vegetables, and rice. Cook and stir till heated through. Scoop the mixture to the side and add the eggs to the empty part of the skillet. Cook and stir till they start to cook. Stir into the rest of the rice mixture. Season to taste. Serve with soy sauce if desired.

Broccoli Beef

Ingredients:
3 T low-sodium soy sauce
3 T fat free italian dressing
1 1/2 t cornstarch
1 T minced garlic
1 1/2 t ground ginger
1 1/4 lb pounds round steak, cut into strips
9 cups water
7 1/2 cubes beef bouillon
6 oz linguine pasta, uncooked
3/4 c fat free beef broth
1 1/2 c fresh mushrooms, sliced
3/4 c sliced green onions
1 1/2 lbs broccoli, seperated into florets

1. In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes.

2. While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain.

3. Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve.

Bacon Cheddar Ranch Dip

This recipe was a hit at a recent Halloween Party.

1 C mayonnaise

1 C sour cream

1 (1 oz) package ranch flavored salad dressing and seasoning mix

1 1 /2 c cheddar cheese, grated

1/2 c bacon, cooked and crumbled or shredded into small pieces

In a small bowl, combine mayonnaise, sour cream and seasoning mix; whisk to combine. Fold in cheddar and bacon. Refrigerate for at least 2 hours. Serve with assorted fresh vegetables or corn chips, if desired.

Sleeping in Omelet (Taken off Pioneer Woman site)

6 onion rolls

1 cup grated cheddar cheese

1 1/2 sticks (3/4 c) butter

1 8-ounce pkg cream cheese

10 eggs

2 cups milk

1/2 tsp dry mustard

dash of cayenne pepper

1/2 tsp salt

1 tsp chopped chives

Generously butter a 9 x 13 baking dish. Tear onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 1/2 sticks butter into pats and place over top.

Mix remaining ingredients and pour over the top of dish. Cover and refrigerate over night.

The next morning, bake at 325 degrees, covered, for 45 minutes. Then remove foil and continue baking at 350 for 10-15 minutes.

Eat. Faint. Repeat.

Homemade BBQ sauce and Ribs!

1 BIG containers of Ketchup (I think its 4 cups) so for every 4 cups of ketchup you put in:
1/2 bottle of green tobasco sauce
1/4 c vinegar
1/4 c worchestershire
1/4 brown sugar

Boil Ribs for 3 hours (turn it to high and bring it to a hard boil than turn it on low for 3 hrs.) Grill Ribs just to brown them, soak in the sauce in a sauce pan.

Ranch Potatoe Salad

a bowl full of red potatoes, cut into lg pieces, boil until tender, leave skins on

Dressing:
1 c mayo
1 c sour cream
a pkg Hidden Valley Ranch
Dill weed
Sm. amount of dried onion, or onion powder, like a tsp

Zucchini Spice Casserole

Vegetables as a main dish?! You can definetly count on this to be a hit. Found this off of Allrecipes.com and it is a keeper! Super Healthy and Delicious!! I'd suggest doubling it! :) Serve it with French Bread for a perfect complete meal!

INGREDIENTS

• 1/3 cup uncooked long grain white rice (I use instant brown rice)
• 2/3 cup water
• 2 tablespoons vegetable oil
• 1 1/2 pounds zucchini, cubed
• 1 cup sliced green onions
• 2 cloves garlic, minced
• 2 1/2 teaspoons garlic salt
• 1 1/2 teaspoon basil
• 1 1/2 teaspoon paprika
• 1 1/2 teaspoon dried oregano
• 1 1/2 cups seeded, chopped tomatoes
• 2 cups shredded sharp Cheddar cheese, divided

DIRECTIONS

1. Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
4. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

CowBoy Dip

1 15 oz can of black beans (drain and rinse)
1 15 oz can black eyed peas (drain and rinse)
1 sm bag of white frozen sweet corn (keep frozen)
3 roma tomatoes (chopped finely)
1 bunch of green onions (chopped)
1/2 bunch of cilantro (chopped finely)
3-4 avacados
1 lg can diced tomatoes
wishbone Italian dressing (8 oz)
Lime Chips are best served
Mix all up and serve with chips

Judd's Breadsticks

ok these are the best breadsticks..they are from a resteraunt called Judd's in St George. They are non-fail. I promise. The trick of the breadstick is folding them into 3 and twisting, than pack them in tight and they grow together, but you butter them well so they dont stick together. So they come out beautiful and thick.

THIS MAKE ALOT SO try HALFING the recipe~

4 cups hot tap water
3 Tablespoons yeast
1/3 c. granulated sugar
3 tsp. salt
8-10 cups flour (I only use 7 cups really than knead in maybe 1 more cup)
melted butter (for brushing) (about 1 stick)
Seasonings (parmesean, garlic salt, etc.)

Mix first 4 ingredients together. Gradually add flour until stiff. Let raise for 1/2 an hour. Roll out into 1/2 inch thick and cut into strips two inches wide with pizza cutter ( I also cut them in the middle because they are super long). Fold into three's and twist, pinching ends. Roll (or brush) in melted butter (about 1/2 of a stick)and place on baking sheet. Sprinkle with garlic salt and parmesean cheese.
I use the green parmesean (because I think it sticks more evenly than fresh) and a little garlic salt w/ parsley. They are extremely big so I usually cut them in half before twisting. Let raise until doubled. Bake at 400 degrees for 15 minutes.
As soon as they come out.....I put the other 1/2 of a stick of butter on the top to make them soft again!