Cindi's "Conference" Cake

 This conference cake is a big tradition for our Sunday morning conference breakfast. 

1/2 c. canola oil

2 beaten eggs

1 c. milk

Combine

3 c. flour

1 1/2 c sugar

4 t. baking pwd

1 t. salt

Stir together dry ingredients and then add to wet ingredients. Mix well. Pour into a greased 9x13 pan.

2 c brown sugar

4 T. flour

4 t. cinnamon

4 T. melted butter

2 c. broken nuts

Mix and sprinkle on cake.  

Bake at 350 for 40-45 minutes. (I do the toothpick test in the center to determine when it is done)

Happy Conference!

White Chicken Chili

 1 Rotisserie chicken, remove chicken and shred

1 onion, diced

1 1/2 garlic, minced

1 T olive oil

Saute veggies in olive oil until fragrant

Add:

1 14 oz. chicken broth

1 t. salt

1 t. oregano

1 t. cumin

1/2 t. pepper

1/8-1/4 cayenne pepper

2 cans white norther beans

2 small can diced green chilies

Simmer 30 minutes uncovered.

Add:

1 c. sour cream

Heat until warmed through.

Ellen's Shrimp Dip

8 oz cream cheese

1 pck pimento cream cheese

1 pck cream cheese with chives

Miracle whip for consistency

Ketchup to taste

Worcestershire Sauce to taste

Shake of garlic sauce

1 can shrimp

Great with veggies and chips

Subby's Stew

2 lbs. stew meat, cubed

8 med potatoes (prefer yellow or red), cut into 1/2 inch pieces

8 large carrots,  cut into 1/2 inch pieces

2 bay leaves

1 package dry onion soup mix

1 can cream of mushroom soup

1 can cream of celery soup 

1 can tomato sauce

Bake

325 for 3 hours

275 for 6 hours

250 for 8 hours

French Bread Chicken Salad Sandwiches

 

1 c. shredded chicken

1 can olives, sliced

1/2 c. sliced green onions

1 c. shredded cheese (I usually use colby/jack

Mix together

Dressing:

2/3 c may

11/2 t. dijon mustard

Mrs. Dash garlic and herb season to taste

Coat chicken mixture with dressing. Slice a loaf of french bread lengthwise. Spread chicken mixture on each half. Top with thin slices of provolone cheese. Bake in oven at 350 for 20 min (just to warm chicken mixture and melt provolone.

It's a fun New Year's Day lunch treat!

Peach Pie

 When peaches are in season, there is nothing better!  I got this recipe from Aunt Jan over 20 years ago. My most requested present.  I can get Austin to do anything for me if I promise him his own peach pie. 

Baked pie shell

Mash 2 peaches. 

Add 1 c. sugar

3 T. cornstarch

1/2 c. water. 

Cook 5 minutes until clear. Add 2 T butter and 1/2 t. almond extract.  Allow sauce to cool while you peel and slice 4 or more peaches into the baked pie shell. When your shell is full of peaces, pour sauce over top. Refrigerate for at least 2 hours. 

Suzanne's Broccoli Chicken Bowtie Pasta

1/4 c. extra virgin olive oil

2 cloves garlic, finely chopped

1/2 lb boneless, skinless chicken breasts, cut into 1/2 inch strips

1 1/2 c small broccoli flowerets

3/4 c oil-packed sun-dried tomatoes (thoroughly drained and thin sliced)

1 t. basil leaves

pinch of crushed red pepper flakes

salt and pepper 

1/4 c. white grape juice

3/4 c chicken broth

1 T. butter

1/2 lb bowtie pasta, cooked and drained

Grated parmesan cheese

In large skillet, heat oil over medium heat. Saute garlic 1 min until golden. Add chicken, saute till white and almost completely cooked. Add broccoli and saute until crisp tender then add tomatoes, basil, red pepper salt and pepper. Add juice, broth and butter. Cook 5 minutes stirring occasionally. Toss cooked pasta w chicken mixture and sprinkle with parmesan cheese.   Yummy...serves 4