Recipes

From the kitchen of Margaret Williamson, my mother. 

This dessert is a family favorite! It's not one of those super rich desserts you can only have a couple bites of and you're stuffed either.  This fruit pizza is a light, tart dessert that hits the spot after any meal. Plus it has tons of fruit on it.. so no feeling guilty afterwards right? ;)

Ultimate Fruit Pizza

Ingredients

• 1 (16.5 oz) tube sugar cookie dough
• 1 (8 oz) package cream cheese
• 1/2 cup powdered sugar
• 1 t lemon juice
• 1 (21 oz) cherry pie filling 
• 1 cup pineapple tidbits drained
• 3/4 cup mandarin oranges drained
• 3/4 cup green grapes halved
• 3/4 cup strawberries halved

Glaze: 

• 1 T sugar
• 2 t cornstarch
• 1 (5 1/2 oz) unsweetened apple juice

Instructions

Let dough stand at room temp. for 5-10 minutes to soften. Press into ungreased 12 inch pizza pan.  Bake at 350* for 12-14 minutes.  Let cool. 

In a mixing bowl, beat the cream cheese, powdered sugar, and lemon juice. Spread over crust. Top with pie filling.  Arrange the fruit over the filling. 

In a small saucepan, combine sugar and cornstarch.  Gradually stir in apple juice.  Bring to a boil and stir for 1-2 minutes. Brush over fruit. Refrigerate 1 hour before serving.

*You can mix up the fruit if you want by adding any of your favorites.  If you can't find unsweetened apple juice, the sweetened kind will work just as well. Also, sometimes I like to make individual fruit pizzas by keeping the sugar cookie dough in the traditional cookie shapes.  I just add about 3 pieces of fruit to each cookie and everyone gets their own mini fruit pizza! 

This one comes from the kitchen of Nicole Morrow, my mother in-law. 

I love this casserole because it is so easy and cheap to make. Plus it's super yummy!! My mother in-law and I both agree it's the go-to casserole when you don't know what else to make. It's perfect for taking over to neighbors since it heats up just as delish as when you made it fresh! It's quite the crowd pleaser for any occasion.

Rice R Roni Casserole 

Ingredients

• 1 box chicken flavored Rice R Roni
• 1 can cream of chicken soup
• 1 cup sour cream
• handful of shredded cheddar cheese
• cooked shredded chicken

Instructions

Prepare the box of Roni normally (just follow the directions on the box).  Mix the prepared Roni, cooked chicken, cream of chicken soup, and sour cream.  Put in a baking dish and bake 25-30 minutes at 350*.  Sprinkle the cheese on top and put bake for an additional 5 minutes or until cheese is melted.

Enjoy! :)




From the kitchen of Leslie Conley, my friend. 

This deliciously, unique salad calls for bacon. Bacon. Need I say more? :)


Swiss Salad 

Ingredients

• 1 large head iceberg lettuce, torn
• 1 (10 oz) bag fresh spinach, torn
• 1/2 red onion, chopped
• 3/4 cup sliced mushrooms
• 3/4 cup grated swiss cheese
• 1/2 pound bacon, cooked and crumbled 
• 1 cup cottage cheese, drained 
• croutons

Dressing

• 1 cup sugar
• 2 t dry mustard
• 1 t salt
• 2/3 cup apple cider vinegar
• 2 cups vegetable oil
• 1 T poppy seeds 

Instructions

Mix together dressing ingredients in blender. store in refrigerator until ready to use.  Toss all salad ingredients together and add dressing. (Makes more dressing than you will probably need for one salad)




From the kitchen of  Taryn Buonforte, my sister in-law.

Love, love, love these chicken enchiladas!! Soo creamy and delicious! Kory requests this dinner all of the time.  I like to serve them with homemade guacamole and spanish rice.


Creamy Chicken Enchiladas

Ingredients

• 1 package (8 oz) cream cheese, softened
• 2 T water
• 2 t onion powder
• 2 t ground cumin
• 1/2 t salt
• 1/2 t pepper
• 5 cups diced cooked chicken 
• 20 flour tortillas (6 inches), room temp
• 2 cans (10-3/4 oz each) condensed cream of chicken soup
• 2 cups (16 oz) sour cream
• 1 cup milk
• 2 cans (4 oz each) chopped green chilies
• 2 cups (8 oz) shredded cheddar cheese 

*I usually add less green chilies and add a small can of green enchilada sauce

Instructions

In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Add in chicken.
Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in two greased 13in x 9in x 2in baking dishes. In a bowl, combine the cream of chicken soup, sour cream, milk and green chilies. Pour over enchiladas.
Bake, uncovered, at 350* for 30-40 minutes or until heated through. Sprinkle the enchiladas with cheddar cheese, bake 5 minutes longer or until cheese is melted.
Yield: 10 servings.



From Pinterest, an online pin board

I made this last night and it is super yummy! Kory and I both loved it and I will be making it again very soon! 


Chicken and Asparagus Stir-Fry

Ingredients

• 1 Tbsp. soy sauce
• 1 Tbsp. honey
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch)
• 1 Tbsp. olive oil
• 1 bunch asparagus, cut into bite-sized pieces
• 4 cloves garlic, thinly sliced
• 2 scallions, chopped
• 2 tsp. toasted sesame oil
• (optional) 1 tsp. toasted sesame seeds

Instructions

In a small bowl or in a ziplock bag, combine soy sauce and honey. Add chicken, and stir to coat. Set in the refrigerator until ready.

Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus, and saute until cooked, about 5 minutes. Remove the asparagus with a slotted spoon, and set aside.

Remove chicken from marinade, and add to skillet. Saute until nearly cooked through (with the insides still slightly pink), about 5 minutes. Then add garlic, scallions, and the reserved marinade to the pan. Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant. Remove from heat and stir in sesame oil. Serve immediately with rice, garnished with toasted sesame seeds if desired.

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