Broccoli Salad

Sorry it has been a while since we have added a new recipe. You all know how life goes. I hope everyone has a Very Merry Christmas.

This is a delicious recipe that is great for company. It is fresh and tangy. This is one of our favorite summertime picnic recipes as well.

2 bunches fresh broccoli (about 1 pound), cut in small florets
1 medium purple onion, finely chopped
1 cup grated cheddar cheese
6 strips bacon, cooked until crisp and crumbled
1/2 cup sunflower seeds
1 recipe Broccoli Salad Dressing (see below)

In a large bowl combine broccoli, onion, and cheese. Refrigerate. Just before serving, stir in bacon and sunflower seeds. Pour desired amount of dressing over salad. Stir briefly. Serve the same day.


BROCCOLI SALAD DRESSING

1 cup mayonnaise
2 tablespoons red or white wine vinegar
1/2 cup sugar
1/2 teaspoon salt

Mix ingredients. Chill at least one hour before tossing with salad.

Makes 6 servings

source: The Essential Mormon Cookbook

Navajo Style Fry Bread (for Navajo Tacos)

This recipe may be used in place of conventional taco shells for "Navajo Tacos" (topped with taco meat, beans, lettuce, cheese, sour cream, salsa, etc.), or served warm sprinkled with powdered sugar or honey.

3 to 4 cups all purpose flour
1 1/2 cups warm milk
1/4 cup sugar
2 tsp. baking powder
1 tsp. salt
Cooking oil or Lard

Mix dry ingredients with warm milk until well blended. Place in an oiled bowl and allow to rest at least 30 minutes. When dough has rested, divide into 10 to 12 pieces. Roll out or pat pieces into rough circles on lightly floured surface. Cut a small slit or hole in the center of each circle. Heat oil or lard in either a cast iron dutch oven or skillet until oil is hot. Drop one or two pieces of dough in hot oil, cooking until golden brown (about 2 minutes per side.) Drain well on paper towels. Keep warm in 200 degree oven until ready to serve.

Chicken Breasts with Herb Basting Sauce

Ok, so this is NOT your normal everyday lame-o baked chicken. It is SCRUMPTIOUS! It's very simple to make, but the flavor is amazing. The first time we tried this recipe, we actually used the sauce on a turkey breast roast instead of Chicken Breasts. It was the best herb roasted turkey I have ever had. For the turkey roast, and every other time we have made this, we have doubled the sauce recipe, because we like a lot for basting. But it is entirely up to you.

3 tablespoons olive oil
1 tablespoon minced onion (we use dried minced onion. . .much easier!)
1 clove crushed garlic
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground sage
1/4 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce (we use tabasco)
4 bone-in chicken breast halves, with skin (we use boneless skinless breasts, they work fine)
1-1/2 tablespoons chopped fresh parsley (optional, we never use it)

Preheat oven to 425. In a bowl, prepare the basting sauce by combining the olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce. Turn chicken breasts in sauce to to coat thoroughly. Place skin side up in a shallow baking dish. Cover and roast at 425, basting occasionally with pan drippings, for about 35-45 minutes. Remove to a warm serving plate, spoon pan juices over chicken, and sprinkle with fresh parsley.

Yield: 4 servings

Source: allrecipes.com, heinerfamilyrecipes.blogspot.com

Grilled Marinated Chicken

This slightly sweet and savory grilled chicken comes together in a snap with just 4 ingredients! Just marinate, grill and serve!

3/4 cup italian salad dressing
3/4 cup unsweetened pineapple juice
3/4 cup white grape juice
6 boneless skinless chicken breasts

Combine first three ingredients in 1 gallon ziploc bag. Add chicken and marinate in refrigerator 8 hours or overnight. Discard marinade and grill chicken over medium high heat until done.

Source: Quick Cooking Magazine

Cyclops Cookies

This is a variation on the classic Hershey Kiss Cookies. My family and I have been making these cookies since I was a little girl. My mom got the original recipe out of a kids cookbook, so you know your kids will love helping to make these cookies too.

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1 bag Hershey kisses, unwrapped
extra sugar - if desired

Preheat oven to 375 degrees

In a mixing bowl, combine butter, peanut butter, sugar and brown sugar and beat until fluffy. Add in eggs, milk and vanilla. Mix well. Add flour, baking powder, salt and baking soda. Mix well.

Roll dough into balls the size of a silver dollar. Roll balls in the sugar and place on the cookie sheet. Bake at 375 degrees for 10-12 minutes. Once out of the oven, place a Hershey kiss into the center of each cookie and press down.

Grandma Farmer's Raspberry Jello Salad

This is one of our favorite jello salads. It has a creamy texture to it and the top is a delicious addition. This is my grandma's recipe and it is definitely a winner.

1 large package Raspberry Jello
2 cups boiling water
1 package (12 ounces) frozen raspberries
1 can (15 ounces) applesauce
1 carton (16 ounces) sour cream
1 package mini marshmallows

Dissolve 1 large box of raspberry jello in 2 cups of boiling water. Stir until well dissolved. Add 1 package frozen raspberries and blend well. Add in 1 can applesauce. Stir until well blended. Pour into a 9x13 pan and place in fridge until set.

Before serving mix together 1 carton of sour cream and 1 package mini marshmallows. Spread on top of jello.

Enjoy!

Tip: For a variation you can use Strawberries instead of Raspberries. Just replace the jello and frozen berries with your choice of flavors.

Chocolate-Peanut Butter Trifle

If you like peanut butter and chocolate, this layered trifle is right up your alley! With its layers of gooey chocolate pudding, moist chocolate cake and homemade peanut butter sauce, it will totally satisfy any craving for sweets! Plus, it's actually really easy!

1 package chocolate cake mix
1 package (10 ounces) peanut butter chips
4-1/4 cups cold milk, divided
1/2 cup whipping cream
1/4 teaspoon vanilla extract
2 packages (5.9 ounces each) instant chocolate pudding mix
1 carton (12 ounce size) cool whip, thawed
4 Nestle Crunch candy bars (approx. 1.55 ounces each), crumbled

Prepare cake mix according to package directions. Pour the batter into a greased 9x13 pan and bake at 350 for 30-35 minutes or until toothipick inserted near center of cake comes out clean. Cool cake on a wire rack.
In a heavy saucepan, combine the peanut butter chips, 1/4 cup milk and cream. Cook and stir over low heat until chips are melted. Remove from the heat; stir in vanilla. Cool to room temperature. Place the remaining milk in a mixing bowl; beat in pudding mixes on low speed for 2 minutes.
To assemble: crumble half of the cake into a 4 quart trifle bowl or large bowl. layer with half of the peanut butter sauce, half the pudding, half the whipped topping and half of the candy bars. Repeat layers. Cover and refrigerate for at least 3 hours before serving.

Yield: 12-15 servings

Source: Quick Cooking Magazine