Creamy Chicken and Wild Rice Soup

Ingredients:
4 c chicken broth
2 c water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 oz) pkg Long Grain and Wild Rice Rice-A-Roni
1/2 tsp salt
1/2 tsp pepper
3/4 c flour
1/2 butter
2 c heavy cream (I used fat free half and half)
1 c grated or shredded carrots
1 c diced celery

Directions:
In a large pot over medium heat, combine broth, water, carrots, celery, and chicken. Bring just to boiling, then stir in rice and seasoning packet. Cover and remove from heat (only if using instant rice. If you have normal rice, let it simmer on the stove until the rice is tender). In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Reduce heat to low, then stir in flour mixture by tablespoons, for a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through, about 10-15 minutes.

-Jill Zinn

General Conference Bread (Oven Baked French Toast)

INGREDIENTS:
Fresh loaf of french bread
3 eggs
1 c milk
1/2 c butter or margarine
3/4 c brown sugar
cinnamon
raisins or walnuts, pecans (optional)


DIRECTIONS:

Buy a loaf of french bread from the grocery store) cut into two inch slices.

Coat bottom of 9 x 13 pan with brown sugar and butter (3/4 cup brown sugar and 1/2 cup butter melted and mixed together) then sprinkle with cinnamon. You can also add chopped walnuts, pecans, or raisins to the brown sugar mixture if you want.

Dip french bread slices in egg and milk mixture (3 eggs to 1 cup milk) coat well.

Place egg coated bread into 9 x 13 pan on top of brown sugar and butter and cinnamon (do not flip over, just place one side down and leave it that way).
Let sit in fridge overnight.

The next morning, bake at 350 for 20 minutes and then flip over the bread and bake for another 20 minutes.

You can serve with icing or powdered sugar or syrup but we usually just eat it plain since it's so good it doesn't need anything on it. You can also add walnuts or raisins to the brown sugar mixture if you want.

-Jill Zinn

Chocolate Glaze

3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

Using a microwavable bowl combine chocolate chips, butter and corn syrup. Microwave at 20-30 second intervals and stir every time until chips are melted and mixture is smooth, then add vanilla.
Spread warm glaze over top of cake, letting it drizzle down the sides.

Chocolate Lover's Favorite Cake

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon vanilla extract
2 cups semisweet mini chocolate chips


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease an angel food cake pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and vanilla extract. Mix on low speed using the paddle instead of the beaters until blended. Scrape bowl, and mix 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Good served warm with Chocolate Glaze poured over top.

-Stacey Rudolph

Cheesy-Garlic Biscuits

2 c Bisquick mix
2/3 c milk
1/2 c shredded cheddar cheese
2 Tbs butter, melted
1/8 tsp garlic powder

Mix Bisquick mix and milk with a wooden spoon.
Mix in cheese.
Drop by spoonfuls onto ungreased cookie sheet.
Bake at 450 for 8-10 min or until golden brown.
Mix garlic into the melted butter.
Brush butter over warm biscuits.
Makes 9 biscuits. (I usually triple the recipe and make them a bit smaller.)

-Bisquick Box

I started making these when my kids were really small to bribe them to eat their soup. Now they are willing to try and usually like all the soups that I make. The biscuits are now always expected! Usually the kids make them.

Orange Chicken Stir-Fry

3/4 cup orange juice
1/4 cup orange marmalade
2 tablespoons light soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon hot pepper sauce
1 pound chicken trimmed and cut into 1 inch strips or cubes
1/4 cup all-purpose flour
2 teaspoons cooking oil
4 green onions, cut into 1 inch pieces
1/2 cup coarsely chopped green pepper
1 seedless orange, peeled, sliced and halved
Hot cooked rice, optional

In a small bowl, combine the first six ingredients (I like to make double the sauce); set aside. Dredge turkey in flour; shake off excess. In a large skillet, heat oil over medium-high heat. Cook chicken in batches until tender and lightly browned on all sides. Remove and keep warm. Add onions and green pepper to the skillet; cook and stir for 1 minute. Stir in orange juice mixture. Bring to a boil; reduce heat and simmer for 3 minutes. Add turkey and oranges; heat through. Serve over rice if desired.


Notes: I usually use a lot more oil to cook the chicken. And usually a few more vegetables. It is definitely better with double the sauce! Enjoy!!!

Anne West

Crockpot Lasagne

It's super easy. I just make a meat sauce (with canned sauce if I am in a hurry), a cheese filling (made with a lrg tub of cottage cheese, egg, italian seasoning, garlic salt, pepper), mozzarella, and whole wheat noodles. I spray my crockpot with pam, and layer in the DRY noodles, meat, cheese, mozzarella and repeat until it is filled and top with cheese. Then I add a 1/4 to 1/2 cup of water on the top, depending on how many noodles I put in. Then I put the lid on and let it cook for a couple of hours. Super easy. Yesterday I used some frozen hamburger that I had cooked up with onion. That was even easier. Just defrost enough to mix with the sauce and throw it all together. And because my crockpot is oval shaped I have to break up some of the noodles on the sides.
I have a REALLY good traditional recipe that is super cheesy and loaded. I might have to post that on my blog. It is a little more involved.

-Anne West