Baked Parmesan Cottage Potatoes Kristie,
Lindsey and Chelsey Bush
We got this recipe from Eileen. She works with Ken at the hospital and we are
always exchanging recipes. This is one of our new favorite ways to eat
potatoes!
6 thinly sliced red potatoes
(leave the skins on)
1 small onion thinly sliced
1/2 stick of butter or margarine
1/8 tsp. garlic powder
1/8 tsp. pepper
Layer potatoes and onions in 13 X
9 cake pan lined with foil. Melt margarine, stir in garlic powder and pepper
and drizzle over the potatoes. Bake in 425 oven for 25 minutes until lightly
browned. Sprinkle Grated Parmesan Cheese on top until melts.
Death by Chocolate Kristie, Lindsey and Chelsey Bush
This was Angie Kilpatrick’s recipe. She lived next door and now lives in Salt Lake.
She served it all her kid’s birthday parties and it is a favorite of the YM and
YW!
1 chocolate cake mix (we like
Betty Crocker Triple Chocolate Fudge) mix according to the directions on the
box and bake.
Cool completely and cut into 1 inch
squares.
Mix 3 boxes of instant chocolate
pudding with 5 c. milk
You also need 1 bag of Heath Bar
Crunch Milk Chocolate Toffee Bits (in the baking section by the chocolate
chips)
2 tubs of Extra Creamy Cool Whip
(for a lighter version use Lite Cool
Whip and Sugar Free Pudding)
Layer cake, ½ the pudding and then
toffee bits and 1 tub of cool whip in a Trifle Dish or large glass bowl. Then
repeat the layers but put the toffee bits on top of the Cool Whip this time.
Refrigerate until serving time.
Chicken and Dressing
Bake Kristie, Lindsey and Chelsey Bush
This is one of
Lindsey’s favorite recipes.
1
pkg. Stove Top Stuffing mix for chicken
4
boneless skinless chicken breasts
1
can cream of chicken soup
1
c. sour cream or milk (I always use sour cream)
Toss
stuffing mix, seasoning packet and 1 2/3 c. water, set aside.
Place
chicken in 13 X 9 baking dish. Mix sour cream and soup; spread over chicken.
Spoon stuffing evenly over the top.
Bake
at 375 for 35 minutes or until chicken is cooked through.
Soft Oreo Cookies- Kristie, Lindsey and Chelsey Bush
These
were Elder Huskinson’s favorite cookies and after I made them they suddenly
became all the Elder’s favorites.
2
pkgs. of Devil's Food or Chocolate Fudge cake mixes
4
beaten eggs
3/4
c. oil
Mix
by hand. Use cookie scoop or roll into balls. Bake at 350 on ungreased cookie
sheet for
(8
minutes = soft) or (10 minutes = crunchy) Cool
Frosting
Stir
until desired consistency
1
8 oz. cream cheese
3-4
c. powdered sugar
2
teas. vanilla
Place
generous amounts of frosting between two equally sized cookies.
Can
make ice cream sandwiches instead:)
Kristie, Lindsey and Chelsey Bush
Chocolaty Raspberry
Crumb Bars Kristie, Lindsey and Chelsey
Bush
(from the Cookie Bible)
1 c. (2 sticks) unsalted butter, softened
2 c. flour
1/2 c. packed light brown sugar
1/4 teas. salt
2 c.(12 ounce package) Nestle Tollhouse chocolate chips, divided in 1/2
1 can(14 ounces) sweetened condensed milk
1/2 c. chopped nuts(optional)
1/2 c. seedless raspberry jam
Beat butter in large mixing bowl until creamy. Blend in flour, sugar, salt,
until crumbly. With floured fingers, press 1 3/4 c. of crumb mixture into
the bottom of 13 x 9 baking pan sprayed with PAM; reserve remaining mixture.
Bake 10 minutes at 350 degrees or until edges are golden brown.
Microwave 1 c. morsels and sweetened condensed milk in medium, uncovered bowl
on high for one minute. STIR. If necessary microwave in 10-15 second
intervals until fully melted. Spread over hot crust.
Drop teaspoonfuls of raspberry jam over chocolate layer. Sprinkle crumb
mixture over chocolate layer. Spread the rest of the chocolate chips on
top.
Bake for another 25-30 minutes or until center is set.
Kristie, Lindsey and Chelsey Bush
Potato Cheese Soup
Kristie, Lindsey and Chelsey Bush
I got this recipe from
my niece Wendy. We used to love Marie Calendar’s potato cheese soup but this better!
8 potatoes peeled and diced
1 medium onion chopped finely
4 diced carrots
1 c. chopped celery
Cover with water in large pot and cook until soft about
10-15 minutes.
Add 6 chicken bouillon cubes
2 TBS. dried parsley
2 dashes of dill weed
Salt and pepper to taste
Make a batch of white sauce:
Melt: 4 TBS. butter
or margarine
Stir in:3 TBS. flour
Add: 1 c. milk and 1
c. half and half
Cook over medium heat until thickens. Add ½ of a large brick
of Velvetta cheese, cut in cubes and stir into the white sauce and 1 c. cheddar
jack cheese shredded. Stir into veggies and heat till ready to serve or put in
a crock pot and keep warm.
Easy and Quick
Cracker Candy Kristie, Lindsey and Chelsey Bush
(from the Southern Living Cookbook)
I made these for the
November 2006 Craft Day
1 sleeve of Club crackers
Line a 15 x 10 cookie sheet with foil and lay crackers next
to each other covering the surface.
Bring to boil:
¾ c. butter
¾ c. firmly packed brown sugar
Stir constantly for 3 minutes. Pour over crackers and bake
in oven 5 minutes at 350.
Turn off oven and remove the crackers. Sprinkle 2 c. semi-sweet chocolate chips over
the crackers and put back in the oven just long enough to melt the chocolate
(about 3 minutes) Remove from the oven and spread chocolate out and sprinkle
with chopped nuts if desired. (You can also sprinkle with ½ c. white chocolate
chips for a marbled effect.) Cool completely before breaking apart into pieces.
Store in refrigerator, in a tightly sealed container.
.
Olive Gardenâ Alfredo Pasta Kristie, Lindsey and Chelsey Bush
Melt:
½ c. butter
Stir in:
2 c. heavy cream 1/8 tsp. garlic powder
1/8 tsp. black pepper
Simmer for 10-12 minutes
or until thick; stirring occasionally. Stir in ¼ c. grated parmesan cheese.
Cook 16 oz. fettuccine
while sauce is cooking.
Stir fry shrimp and or
chicken breast strips separately to serve with the pasta.
*
Mom had a cookbook of famous restaurant recipes so I tried this and it is one
of our favorites too.
INGREDIENTS