Paula Deen's Beef Stew

• 2 pounds stew beef
• 2 tablespoons vegetable oil
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, peeled
• 1 or 2 bay leaves
• 1 medium onion, sliced
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• Dash ground allspice or ground cloves
• 3 large carrots, sliced
• 3 ribs celery, chopped
• 2 tablespoons cornstarch

I usually double this recipe and add a lot more broth. Always feeding a crowd!

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly. I think I skipped the whole cornstarch step, it was thick enough, and added a few potatoes.

Flank Steak with Pineapple Salsa

This was surprisingly very good. It's amazing what spices can do for a meal!

• 1 pound flank steak
• 1 Tablespoon Chili powder
• 1/4 teaspoon cayenne 
• 1/4 teaspoon smoked paprika
• 2 Tablespoons olive oil

Combine the oil and spices. Rub all over the steak. Grill 5 minutes on one side, then 3 on the other. Remove from heat and cover for 10 minutes. This is just a basic. I had to cook mine a little longer, but I always have to double every thing to feed the family. You want it still reddish pink in the middle, it is more tender and so flavorful. This could be eaten with some butternut squash or kale, or even in a fajita form. I would totally squeeze some fresh lime over the steak as well. We ate it with some pineapple salsa that was surprisingly very good.

• 1/2 red onion chopped
• a few slices fresh grilled pineapple, diced
• fresh cilantro chopped
• fresh lime (half) 

Combine ingredients, squeeze lime and eat with flank steak!

Martha’s Scalloped Potatoes

by Martha Stewart

My friend Julie brought these to the ward Christmas party. I and my counselors (and she) had to serve the food to the ward first, so we knew we wouldn't get any of the good food. So we begged her to leave this in the kitchen so we could sample it. Boy were we glad we did, it was FABULOUS! I am craving it!

• 3 pound yellow potatoes, peeled and sliced thin
• 1 clove garlic
• 3 cups milk
• 5 ounces Gruyere cheese
• 3 tablespoons unsalted butter, room temperature
• Salt and freshly ground black pepper
• 1 cup heavy cream

1. Heat oven to 325. In a large saucepan, combine sliced potatoes and milk, and place over
high heat. Bring to a boil, then reduce heat to low; cover, and simmer until potatoes just
begin to get tender, about 3 minutes. (it seems to take my potatoes a little longer)

2. Meanwhile, grate cheese and set aside. Place a colander over a large bowl, and drain
potatoes, reserving milk. (You should have 2 cups of thick, starchy milk. If the potatoes
have absorbed more than 1 cup of milk, you must add enough milk to bring the reserved
milk volume to 2 cups.)

3. Rub a 3 ½ quart oval casserole with garlic and butter. Arrange sliced potatoes in the
casserole in two layers, and season with salt and pepper to taste. Dot remaining butter and
pour in the reserved cooking milk and cream. Scatter grated cheese over the top. (I have
about 4 or 5 layers in my casserole dish and between each layer I put a little bit of the
grated cheese. The remaining cheese goes on the top.)

4. Place casserole in the lover third of the oven and bake until the cheese has turned deep
golden brown and the milk has reduced and thickened, 80 to 90 minutes. Remove from
oven and serve immediately.

Sugar Cookies

My friend April is a great baker. She gave me this recipe.

• 3 cups all purpose flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg
• 1 Tablespoon milk
• 1 tsp vanilla
• Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Cream butter and sugar until light color. Add egg, milk, and vanilla. Gradually add flour and beat until mixture pulls away from the side of the bowl. Divide dough in half, wrap in wax paper and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Roll out dough  to 1/4 inch thick. Cut into desired shape. Bake for 7 to 9 minutes.
I used this recipe every year for my preschoolers Christmas party.

Omelet Muffins-Paleo Plan Recipe

• 8 eggs
• 1/8 cup water
• 1/2 lb chicken, ham, or sausage, cooked and cut into small pieces
• 2 cups diced veggeis (1 red bell pepper, 1/4 lb asparagus or broccoli, 1/2 yellow onion recommended)
• 1/4 tsp salt
• 1/8 tsp ground pepper 

Preheat oven to 350 F
Grease 8 muffin cups with coconut oil or line with paper baking cups.
Beat the eggs in a medium bowl and add the rest of the ingredients.
Pour misxture into the muffin cups.
Bake for 18-20 minutes.

YUM YUM!

Chicken with Cumin, Kale and Red Pepper

Another paleo dinner that was a keeper. I am into kale lately.

(I diced up my chicken like a stir fry, but couldn't find any yummy pictures, this one looked best, you get the idea!)

• 1 lb boneless, skinless chicken breasts, diced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp sea salt (optional, I left it out and salted to taste after)
• 2 cloves garlic, minced
• 1 Tablespoon coconut oil
• 1 bunch kale removed from woody stems (I generally just use baby kale from a package from Costco, much easier)
• 1 red bell pepper, diced
• 1/2 cup slivered almonds, lightly toasted

Combine chicken, cumin, chili powder, sea salt ( if desired), and garlic in a medium bowl until chicken is fully coated.

Heat skillet over medium-high heat. Add coconut oil.

Add chicken (it should sizzle). Brown and stir occasionally (about 5-7 minutes).

Add kale and red pepper. Stir and continue to cook until chicken is 165 degrees (no longer pink) and vegetables are slightly tender (about 5 more minutes).

Serve hot, topped with toasted almonds.

This is great plain, but we all agreed if we were not doing paleo, it would be served GREAT on RICE! Brown if you are going healthy, white if you don't care! I doubled this recipe and we didn't have leftovers.

Chicken, Yam, and Chard Soup-Paleo Plan Recipe

I love soups, so trying out a different soup is exciting, and it was yummy. This is totally paleo as well.

• 2 Tablespoons coconut or olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, chopped
• 1 teaspoon thyme
• 1/2 teaspoon oregano

Heat large pot over medium-high heat. When hot add those ingredients and saute until onion is slightly translucent.

• 2 lbs. boneless, skinless chicken (I used leftovers from a rotiserrie chicken we had) diced into 1 inch cubes (or shredded if using rotiserrie)
• sea salt
• pepper

Toss those ingredients and add to pot and continue to cook for another 10 minutes, stirring occasionally.

• 4 cups broth (chicken, veggie, beef all fine)
• 6 cups water
• 1 bay leaf
• 2 oz jalapenos, canned and diced
• 1 large yam (I used a sweet potato), diced
• 1 bunch chard, chopped (I used kale--can use spinach too)
• 1 bunch green onions, sliced
• juice of one lemon

Reduce heat to meduim, add the remaining ingredients.

Just before serving, season with sea salt and black pepper and fresh lemon juice. DELICIOUS! For my family, one and a halfed this recipe, so not quite doubled, and it made plenty, with leftovers for lunch, or second dinner...:)

Butternut Squash

We have been going strong on a Paleo diet. Sometimes I get really tired of eating the meat. Night after night! Thank goodness there is usually a vegetable served with it. I usually double up on the veggies and don't finish the meat. Don't get me wrong, I love meat, but in small doses! Veggies on the other hand, I can eat a lot of! This was surprisingly really really good. Even MICHELLE, our picky eater (who has been changing her ways) loved it.

• 2 Tablespoons coconut oil
• a package of butternut squash (I got the Costco kind, pre-washed and cut)
• 3-4 cloves garlic, chopped
• 2-3 Tablespoons fresh thyme

Heat a skillet, melt coconut oil til hot, throw in garlic and thyme and saute a few minutes. Throw in squash. Toss around. Then let brown on one side, flip and let brown on other side. Then lower heat and let cook til tender. It is delicious and nutritious!

Four Layer Delight

This delicious dessert was first introduced to me by my friend Tiff. It has been a family favorite ever since.

First layer:

• 2 graham cracker crusts (make your own or prebuy)

Second layer:

• 8 ounce cream cheese
• 1 cup powdered sugar
• 1 cup cool whip

Mix, divide into two pie shells.

Third layer:

• 2 small packages chocolate pudding
• 3 cups milk
• 1 teaspoon vanilla

Mix, divide, layer on top of first layer.

Fourth layer:

• Cool whip

Chill and serve!

Buttermilk Syrup

For Thanksgiving morning, we like to have croissant french toast, it is so yummy, but it tastes especially delightful with buttermilk dressing. This recipe was given to me by Jeremy's mom, Laura.

• 1 cube real butter
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1 cup sugar
• 1/2 cup buttermilk

I usually double this recipe. Melt everything in a saucepan and serve warm! Happy Thanksgiving!

Mama's Chicken Enchiladas

This is a Body for Life recipe. Which means very healthy. So people who are used to eating chicken enchiladas with lots of cream and cheese may not think these are very good. We made that mistake once of sharing it with some missionaries, we couldn't understand why they didn't ooh and ahh over them! HAHA! I actually love these--even if I am not trying to eat healthy!

• 4 portions chicken breast (about 1 lb) cooked and shredded
• 4 green onions, sliced
• 2 Tablespoon fresh cilantro, chopped (I love cilantro so use the whole bunch)
• 1 jalapeno, seeded and minced (I leave the seeds in)
• 3 cans (10 oz each) green enchilada sauce
• 8 corn tortillas

Saute the green onions, cilantro, and jalapeno. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally until heated through, about 5 minutes.

Pour remaining two cans of enchilada sauce in a pie plate and microwave until warm, 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seamside down, in a greased 9 x 13 baking dish. Repeat.

Pour remaining sauce over enchiladas and sprinkle on top with either 1 cup fat free cheese if you are going way healthy OR regular cheddar cheese because it's yummier. Bake until enchiladas are heated through and cheese is melted, about 15 minutes. Top with whatever you want. I do salsa. YUM and guilt free!

Prophet Cookies

This is an absolute family favorite, so good even Aaron bakes it! This was given to us by my friend Tiff, and I am so glad she left a comment, because, yep, I had lost the recipe... I think they are President Gordon B. Hinckley's favorite cookie recipe. Maybe that's a myth.

• 1 cup brown sugar
• ¾ cup white sugar
•  Mix
• 2 eggs
• ½ lb. of butter/ 2 sticks
• 1Tbs. vanilla
• Mix
• 3 cups flour
• ¾ tsp. salt
• ¾ tsp. baking soda
• Mix
• 2- 2 ½ cups milk chocolate chips (preferably Giradelli )
• (1 ½ milk chips/ 1 cup butterscotch)
• Mix

Bake at 350* 10 min. then check.

These are truly heavenly. Nothing like them.

Mrs. Zink's Moist Banana Bread

This recipe has stains all over it due to how much I use it. This is in a book that my mom in law gave to me. It's the only banana bread recipe I have used and liked.

• 1 cup sugar
• 2 eggs
• 1/4 cup shortening
• 4 overripe bananas
• 1 1/2 teaspoon baking soda
• dash of cinnamon and nutmeg
• 1/2 teaspoon salt
• 2 cups flour
• 1 cup chopped walnuts (I rarely have walnuts, so I use chocolate chips instead).

Cream sugar, eggs and shortening in large bowl. Add bananas to mixture. Beat until creamy. In separate bowl, combine baking soda, cinnamon, nutmeg, salt, flour and nuts. Add dry ingredients to creamy mixture. Mix just until not lumpy. Put in greased bread pan. Bake for 60 minutes in 350 degree oven.

Taco Soup

Yet another favorite from Jennifer. This one is healthy, fast, and easy.

• 1 onion chopped
• 1 lb. ground turkey (or less)
• 1 can black beans
• 1 can kidney beans
• 1 can diced tomatoes
• 1 can tomato sauce
• 1 can water
• 2 Tablespoons taco seasoning
• 1-2 cups frozen corn

Cook the onions and ground turkey. Add the rest, and simmer. If I don't have frozen corn, I just add a can of corn.

Chicken Tortilla Soup

This delicious soup was shared by my friend Deb via Facebook.  I make it a lot because the ingredients are all items I store in my pantry.

• 3-4 cans chicken broth
• 2 cans chicken
• 1 cup salsa
• 1 can diced tomatoes (or three fresh, chopped)
• 1 can black beans
• 1 can corn (I use frozen)
• 6 Tablespoons rice
• 1 Tablespoon cumin
• 1 lime, squeezed

Throw everything in a crockpot on slow for 4 hours or high if you want it done faster. Serve with lots of fresh cilantro and tortilla chips. We did not have any tortilla chips tonight, but it was still so YUMMY! Some of my fam like to grate some cheese on top...I don't like cheese so much, and trying to be healthy here!

One Hour Bread

My friend Geri has been teaching this class for ages. But I don't quite know whose recipe this originated with!

• 10 1/2 cups white flour
• 1/2 cup sugar
• 1 Tablespoon salt
• 2 Tablespoon SAF instant yeast
• 3 Tablespoon lecithin
• 4 cups hot water

Combine first four ingredients. Make a well. Pour in lecithin into well. Add hot water. Mix 2 minutes. Adjust with water/flour as necessary. Mix 5 minutes.

Shape loaves and cover 25 minutes. Preheat oven 350. Bake 25 minutes. Can use the dough for cinnamon rolls or rolls.

The Eighty Dollar Chocolate Cake

We make this all the time. We bought this cake for $80 at a Young Women's Camp Fundraiser. Which didn't make any sense, since we were trying to raise money instead of spend it. Anyway, I could not resist it. It looked fabulous, and it was. This recipe has chocolate all over it now, it is ripped, I have lost it once, asked for it again. My friend Carolyn gave me this recipe.

• 1 box dark chocolate cake mix (I buy devil's food)
• 1 small box instant chocolate pudding mix
• 1/2 cup oil (I use olive)
• 1/2 cup water
• 4 eggs
• 1 cup sour cream (I use Greek yogurt)
• 2 cups (or a package) chocolate chips

Blend all ingredients except chocolate chips. Beat on high 3-4 minutes. Blend in chocolate chips.

Bake at 350 degrees for 50-60 minutes (until top springs back)

Can be used as a layer or sheet cake OR baked in bundt pan and glazed with icing.

(I do the bundt and use a can of chocolate frosting, nuked in microwave and drizzle over cake)

Chicken Cheese Dip

My friend Valerie brought this dip to a baby shower once. My kids LOVE it when I make this stuff. Not the healthiest, but certainly a yummy party food!

• 3-4 chicken breasts
• 1 big jar of salsa
• 2 cans cream of chicken
• 2 small cans diced green chiles
• (I add a diced jalapeno too for kicks)
• 1-2 cups shredded cheddar cheese

Throw everything but the cheese into a crockpot on low for several hours (3-4) until chicken is easily shredded. Mix in cheese towards the end to melt. Serve with your favorite tortilla chips!

Lucy's Luscious Brownies

Another by Jennifer, her mom is Lucy. YUM YUM.

• 3 cubes btter
• 3 cups sugar
• 1/2 cup cocoa

Cream together.

• 6 eggs
• 1 teaspoon vanilla
• 1 pinch salt
• 2 1/4 cup flour

Add.

Bake at 325 degrees for 25 minutes.

Top with your favorite chocolate frosting recipe.

Haystacks

My kids request this meal for their birthday dinner INSTEAD of going out to a restaurant! Crazy! Comfort food for sure. This is what I usually do when I am working all day, and won't have time to cook.

• 3 chicken breasts
• 2 cans cream of chicken
• 1/2 cup water

Dump first three ingredients into a crockpot on low for 2-3 hours until chicken easily shreds.

Serve over rice. Top with veggies of your choice. We use green onions, tomatoes, bell peppers, cheese, chow mein noodles, and pineapple. Sometimes, we don't have any fresh veggies, and we just eat it with rice and a little cheese.

Lettuce Wraps

This one was served as a lunch by my friend Jennifer. I think food tastes better when someone else makes it for you.

• 1 package broccoli slaw
• 1/2 cup chopped green onions
• 1 Tablespoon garlic
• 1/2 pound ground turkey (or beef or chicken)
• 4 Tablespoon Soy Sauce
• 3 T brown sugar

Cook onion, garlic and turkey. Add broccoli slaw, soy sauce and sugar. Cook until tender crisp.

Dipping Sauce

• 2 Tablespoon Ketchup
• 2 Teaspoon rice vinegar
• 1/4 cup honey
• 1/4 c water
• 2 Tablespoon soy sauce
• 2 teaspoon chili sauce

Mix together. ENJOY on lettuce leaves.

Chicken Noodle Soup

We LOVE this recipe. A friend, Camille, brought it to a Halloween Party many moons ago. My kids were in love! I lost her recipe (surprise) and she has moved, but I found a similar recipe online. The other day, Michelle had to play a soccer game in the pouring rain, and came home to a hot bowl of this yummy stuff!

• 3-4 cans chicken broth
• 2 cups chopped carrots
• 2 cups chopped celery
• 3/4 cups chopped onion
• 2 cans cream of chicken
• 1/4 c evaporated milk or 1/2 cup whole milk ( I just use fat free milk)
• 2 cups cooked rotisserie chicken (I buy a Costco rotiserrie chicken)
• 4 cups cooked egg noodle (I buy the old fashioned noodles at Costco)

 Heat broth, add veggies, simmer until tender. Add cream of chicken and milk. Add chicken and noodles. Salt and pepper to taste.

Laura's Lemon Bars

This is a true family (and friends) favorite. My mom in law shared this recipe.

• 1 cup soft butter
• 2 cup flour
• 1/2 cup powdered sugar

Combine first three ingredients, press into a greased 9 x 13 inch pan. Bake in 350 degree oven about 15 minutes.

• 4 eggs, lightly beaten
• 6 Tablespoon lemon juice
• 1/4 cup flour
• 2 cups sugar

Mix next four ingredients and pour over slightly cooled crust. Bake in 350 oven for 25 minutes. Cool and dust with powdered sugar. Cut into small squares.

Fruity Curry Chicken Salad

I serve this a lot for lunches I am throwing, such as birthdays or visiting teaching.This particular recipe was shared by my long time visiting teaching partner Julie Ellis.

• 4 skinless boneless chicken breast halves (so 2 chicken breasts) cooked and diced
• 1 stalk celery diced
• 4 green onions chopped
• 1 golden delicious apple peeled cored and diced
• 1/3 c golden raisins
• 1/3 c seedless green grapes, halved
• 1/2 c chopped toasted pecans
• 1/8 t ground black pepper
• 1/2 t curry powder
• 3/4 c light mayo (or try Greek yogurt)

Combine large ingredients, then spices, chill, serve with croissants (or pita pockets for healthier fare.)

Thai Basil Chicken

Here is a family favorite I cook often. It is very simple, healthy and hearty. This was first introduced to me by Jennifer Miller.

• 1-2 bunches green onions, sliced
• 1-2 cloves garlic, chopped
• 3 chicken breasts, sliced
• 1-2 Tablespoons oyster flavor sauce
• frozen green beans (as many as you would like)
• 1 package Thai basil
• 1 cup sliced cashews
• chili sauce--optional
• 1 Tablespoon olive oil

Coat skillet with olive oil on high, add onions garlic, saute couple minutes, add chicken, cook. Add oyster sauce, then the rest. Serve with rice!