Lion House Wheat Rolls

These are yummy! They are really light and fluffy, even though they are the majority whole wheat.
2 tsp. active dry yeast
1 1/2 cups warm water
1/2 cup quick rolled oats
2 TBSP molasses
3 TBSP dry milk
1/2 cup all purpose flour or bread flour
3 1/4 cups whole wheat flour
3 TBSP shortening
3/4 tsp salt

Makes 2 dozen rolls

Dissolve yeast and molasses in warm water and let proof until foamy--about 5 minutes. Add remaining ingredients, leave the flour as the last addition. You'll want the dough to be slightly sticky, so make sure to add the flour slowly. You might only need 2-3 cups of whole wheat flour if the dough looks like it's getting too firm. Knead until dough is soft and elastic, about 5 minutes. Place in a bowl sprayed with cooking spray. Cover bowl and let sit in a warm place until dough has doubled in size, or about an hour. Punch down dough and knead lightly. Roll out until dough into a rectangle until dough is about 1/2 inch thin. Cut dough in half length wise, then cut strips using a pizza cutter. Roll strips and place seam side down on a greased cookie sheet. Allow to rise for 30-40 minutes. Bake at 375 degrees for 12-15 minutes.

Cheesy Clam Chowder

4 cups cubed red potatoes

3 cups water

Carrots, chopped

1 small onion, chopped

2 teaspoons chicken bouillon granules

1 teaspoon dried parsley flakes

1/2 teaspoon pepper

2 Tablespoons flour

1/2 cup cold water

2-3 cans chopped clams, drained

1/2 cup Velveeta

1 can evaporated milk

In a large pan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until potatoes are tender. In a small bowl, combine flour and cold water until smooth. Stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add clams and cheese; cook and stir until cheese is melted. Stir in milk; heat through.

My family isn't really big on potatoes so I never put in that much. I have also made it with oysters it is great either way.

Bread Sticks

These are so good and soft and delicious! They are supposed to taste like the Olive Garden's bread sticks but I think they may be better.

2 1/4 teaspoons active dry yeast

4 1/4 cups flour

2 Tablespoons butter (softened)

2 Tablespoons sugar

1 teaspoon salt

Topping:

3 Tablespoons butter melted

1/2 teaspoon Kosher Salt

1/4 teaspoon garlic powder

parsley

Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy (about 5 minutes). Add flour, butter, sugar, and salt and 1 1/4 cup plus 2 Tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms (about 5 minutes). Knead the dough by hand on a floured surface until very smooth and soft. Divide into 14-16 balls. Knead each piece slightly and shape into a 7 inch long bread stick. Arrange 2 inches apart on baking sheet. Cover and let rise until almost doubled (about 45 minutes). Bake at 400 for 15 minutes. Mix topping together and brush on baked bread Sticks.

I love to make these when I make soup or they are also great to eat with cheese dip, or by them selves or in a train or in a tree they are great anywhere Sam I am.

Mrs. Vigil's Tortillas

4 Cups Flour
2 Tablespoons lard
2 teaspoons baking powder
salt
Warm Water

Cream Cheese Squares

I got this from my friend Jana. They are so easy and delicious. They are so good a few of the guys Matt works with want the recipe.
2 packages refrigerated crescent rolls
1 1/2 packages cream cheese
1 cup sugar
1/2 tablespoon vanilla
melted butter
cinnamon and sugar

Take 1 of your crescent rolls and roll out and press onto the bottom of a 9x13 inch cake pan.
Beat cream cheese, sugar, and vanilla until smooth. Pour over the crescent rolls and spread out evenly. Use the other package of crescent rolls and roll and press them out over the cream cheese, gently.
Brush the melted butter over the top and sprinkle with the cinnamon and sugar over the top, as much as you like. (I like a bunch)
Bake at 375 degrees for 25-30 minutes or until the tops are lightly browned.
You can double this and put it in a cookie sheet, this just works better for me for some reason.

Pineapple Salsa Chicken

6 fresh or frozen chicken breasts
1 (20 oz) can crushed pineapple, drained
2 (15 oz) beans, rinsed and drained (You can use any kind you want. In this one I used a can of Kidney beans and a can of pinto. Black and White beans would be good too.
2 cups mild or medium salsa
Cheese, sour cream and avocados for toppings

Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6-8 hours. Shred chicken and mix everything up real good. I like to serve it on Mrs. Vigil's tortillas with cheese and sour cream and sliced avocados.
This makes a ton so I usually freeze the leftovers.

Oreo and Fudge Ice Cream Cake

1/2 Cup hot fudge ice cream topping, warmed
1 tub (8oz) Cool Whip topping, thawed, divided
1 pkg. (3.9 oz) Jello Chocolate Instant Pudding
8 Oreo Cookies; chopped (about 1 cup)
12 vanilla ice cream sandwiches

Pour fudge topping into medium bowl. Whisk in 1 cup Cool Whip. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

Arrange 4 ice cream sandwiches, side-by-side, on 24 inch long sheet of foil; top with half the Cool Whip mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining Cool Whip. Bring up foil sides; double fold top and ends to loosely seal packet.

Freeze 4 hours or until firm.

Earthquake Cake

I know it is half gone. Don't judge me. It is delicious! I'm pretty sure it is called Earthquake Cake for a reason.

2/3 cup Shredded coconut

2/3 cup chopped pecans

2/3 cup chocolate chips

1 box German chocolate cake mix

1 (8oz) pkg cream cheese (room temperature)

1 cube butter (room temperature)

1 lb. powdered sugar

Sprinkle the bottom of a greased 9x13 inch pan with as much coconut, pecans and chocolate chips as you want, just cover the bottom of the pan. Prepare the cake, following the package directions, then pour the batter into the pan over the coconut mixture. In a small saucepan melt cream cheese with the butter then stir in the powdered sugar then spread over the cake mix and bake at according to box. It might take just a few minutes longer than the box says.

Aunt Karma made this once for the 24th. I think she got it from a cook book from Candy's ward.

Asian Pork

2 medium carrots chopped
1 medium red bell pepper chopped
5-6 green onions with tops, divided
2 lbs pork tenderloin
2 Tablespoons toasted sesame oil (by the soy sauce in the store I think)
1 Stir Fry seasoning mix (found with the McCormick mixes for gravy etc., I think)
4 packages Ramen Noodles (any flavor you might like)
1 Tablespoon vegetable oil
4 cups water

Cut the pork into 1 inch cubes and trim fat. In a bowl combine pork, sesame oil, and seasoning mix, and two of the ramen seasoning packets and mix well. Add vegetable oil to a skillet and heat then add pork and cook until pork is done then remove it from the skillet and keep warm. Add carrots and bell pepper to skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of skillet. Add ramen noodles and white parts of green onions to skillet. Cover and bring to a boil cook 4-5 minutes or until noodles are softened. Add pork and stir to break apart noodles. Remove skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.

I didn't put a picture on because although this is really good it does not photograph very well.
I got this recipe from Pampered Chef. I changed it just a little to my liking.

Chicken Enchilada Bake

Matt is not a big chicken lover, but there is a few chicken dishes I can get him to eat and this is one. It is pretty good I think.
4 1/2 cups cooked chicken (cut up)
2 cans (14 oz) green enchilada sauce
1 1/4 cups sour cream
9 corn tortillas (torn up)
4 cups shredded Monterrey Jack cheese

In a bowl combine chicken, 1 can enchilada sauce, sour cream and most of cheese. In a greased 9x13 inch pan layer tortillas, then half of chicken mixture. Add some more cheese and open the other can of enchilada sauce and pour some over the cheese, don't over due the extra enchilada sauce. Repeat layers. Top with more sauce and more cheese. Cover and bake at 375 for 40 minutes. Uncover and bake 10 minutes longer or until bubbly. Let stand 10 minutes.

I like making this because it is so easy. I never measure the ingredients just throw it together. I love a ton of cheese so I am sure I use more than four cups and I doubt I use all that chicken. I always make this on a day that I can put it together in the morning and just pull it out of the fridge in the evening and have dinner done.
If I am in a hurry and don't have any chicken cooked I will stop by the store and just pick up a cold rotisserie chicken and use it. This is seriously one of the easiest dinners I make.