Malibu Chicken

This is an easier version of Chicken Cordon Bleu and a spin off from the Sizzler version.
From: Joan Morris
4-6 chicken breasts
4-6 swiss cheese, sliced
4-6 ham slices
Seasoned bread crumbs
Place boneless, skinless chicken breast on parchment and pound with meat mallet.
Dredge in bread crumbs. Place in 9x13 pan sprayed with Pam. Bake 40 minutes at 400. Remove from oven and place ham and then cheese on chicken and bake for 10 more minutes or until cheese melts.

Chicken Fajitas

10 chicken tenders
Taco seasoning
1 red pepper, sliced
1 green pepper, sliced
1 onion, sliced
2 garlic cloves, chopped
mushrooms, sliced
Vegetable oil
Cook onion in vegetable oil in grill pan, add the chicken and 2 T. of taco seasoning and cook through add salt and pepper to taste. Remove chicken from the pan and cut into strips. Add peppers. Cook until soft and add mushrooms and chicken back into pan and brown all together.
Serve with tortillas, beans and rice, lettuce, cheese, and sour cream.

Tortilla Soup

From: Kara Deverall
1/2 lb. boneless, skinless chicken (boil and shred)
1 15 oz. can whole tomatoes
1 10 oz. can green enchilada sauce
1 med. onion, chopped
1 4 oz. can green chiles, chopped
2 cloves garlic, chopped
2 c. water
1 14 oz. can chicken broth
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
Cook onion and garlic in soup pan with a little bit of vegetable oil. Cook until onions are transparent. Add all the ingredients and heat through. Serve with homemade tortilla strips. Serve with sour cream, cilantro, and cornbread.

Spaghetti Pie

This is a great meal to take to others. It is similar to lasagne but much easier to make.
From: Joan Morris
Spaghetti, cooked al dente
1 lb. ground turkey or hamburger
Spaghetti Sauce, 1 jar or homeade
1 can cream of mushroom soup
2 c. cheddar cheese, grated
1 c. parmesan cheese, grated
Boil the spaghetti noodles. Layer in bottom of 9x13 pan sprayed with Pam. Spread can of cream of mushroom soup over pasta. Sprinkle with cheddar cheese. Brown meat in skillet, drain fat, then pour spaghetti sauce in skillet on stove and heat through. Pour on top of cheese. Sprinkle parmesan cheese on top of spaghetti sauce and bake in 350 oven for 30 minutes.

Sunday Pork Chops

This is one of our favorite Sunday meals. Serve the pork chops with mashed potatoes and gravy, green beans and applesauce.
From: Joan Morris
4-6 pork loin chops
1/2 c. milk
1 c. seasoned bread crumbs
seasoning salt to taste
1/4 c. butter
Dip the pork chops in milk, then in the bread crumbs. Place in 9x13 baking dish sprayed with Pam. Sprinkle with seasoning salt. Place a small pat of butter on each pork chop.
Bake in 350 oven 45-60 minutes.

Chicken Cordon Bleu

From: Lion House Cookbook
4 whole chicken breasts
8 thin slices cooked ham
4 slices swiss cheese, cut into fingers about 1 1/2 inches long and 1/2 thick
salt
pepper
thyme or rosemary
1/4 c. melted butter
1/2 c. cornflake crumbs
Skin and bone chicken breast halves. Place each half between sheets of parchment, skinned side down, and pound with meat mallet to about 1/8 inch thickness.
On each ham slice place a finger of cheese. Sprinkle lightly with seasonings. Roll ham and cheese jelly-roll style, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well. Fasten ends with toothpicks. Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll. Place rolls in 9x13 baking dish. Bake, uncovered, in 400 oven for about 40 minutes, or until chicken is golden brown. Serve with Cordon Bleu Sauce, if desired. Makes 6-8 servings.
Cordon Bleu Sauce
1 can cream of chicken soup
1/2 c. sour cream
1 teaspoon lemon juice
Blend ingredients and heat. Serve over chicken rolls, if desired.

Chicken Provencal "Stoup"

A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!
From: Rachel Ray
2 medium carrots, peeled
2 cloves garlic, chopped
2 T olive oil
1 medium zucchini
1 small to medium red bell pepper, seeded
1 medium onion, peeled and halved
salt and pepper
1 T herbes de Provence
1 1/2 lbs. small red potatoes
1 c. dry white wine (I use chicken stock)
1 (14 oz.) can diced tomatoes
1 qt. plus 1 c. chicken stock
1 lb chicken tenders, diced
Crusty bread
One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4 inch dice, then add garlic, and stir to coat in olive oil. Chop and drop in the zucchini, pepper, and onion next 1/2 inch dice. Season all the veggies with salt and pepper and herbes de provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to veggies and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil then add cut chicken and simmer 8-10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.

Coconut Cupcakes

From: Tricia Mickelsen
1 yellow cake mix
4 eggs
1 small box instant coconut pudding
1/2 c. water
1/2 c. vegetable oil
2 t. coconut extract
8 oz. sour cream
Beat together and put into lined cupcake tins. Bake at 350 for 20 minutes or until toothpick comes out clean. Cool before frosting.
Coconut Buttercream Frosting
1 16 oz. pkg powdered sugar
1/2 c. softened butter
3-4 T milk
2-3 t. coconut extract
Beat together until fluffy and spread or pipe on top of cooled cupcakes. Brown shredded coconut in the oven-be careful not to burn! Dip frosted cupcakes into toasted coconut or sprinkle coconut on top of cakes.

Lily Blacker's Potato Salad

Every 4th of July our family would join with the Blacker family for swimming and a picnic and then we would pull out our folding chairs and watch the fireworks in the front yard. Lily would always make her delicious potato salad. It is moist and flavorful!
1 qt. diced, cooked red potatoes
6 green onions (finely minced
1 c. miracle whip
1/2 t. prepared mustard
8 hard boiled eggs (chopped)
salt and pepper to taste
1/3 c. sweet pickle juice
2 T sugar
(Patty also adds chopped celery and dill pickles)
Mix dressing: Miracle Whip, pickle juice, mustard and sugar. While potatoes are still warm season and add dressing to potatoes. Refrigerate for 3-4 hours. Use lots of dressing to make it moist.

Blue Cheese and Walnut Salad with Maple Dressing

From: Patty Mickelsen
1 (10 oz.) bag baby spinach
2/3 c. toasted walnuts
1/4 c. maple syrup, warmed
1/4 c. olive oil
1/3 c. blue cheese, crumbled
1/3 c. fried bacon, crumbled
1/4 c. cider vinegar
salt and pepper to taste
Place spinach in a large bowl. Top with blue cheese, walnuts and bacon. Warm maple syrup in a small sauce pan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing slowly. Pour dressing over salad and season with salt and pepper to taste. Toss and serve.

Patty's Holiday Cheese Ball

These are a Mickelsen Christmas tradition. Patty made these and whole wheat bread and delivered them as Christmas gifts to all her neighbors and friends.
8 oz cream cheese
2 T dried minced onion
1 T worcestershire sauce
3 T ketchup
2 c. grated cheddar cheese
2-3 tsp. garlic powder (to taste)
Finely chopped pecans, walnuts or dried parsley to coat cheese ball.
Mix all ingredients together except nuts or parsley and shape into a ball. Roll shaped ball into nuts or parsley flakes. This recipe makes 1 large ball or 2 smaller balls.

Blonde Brownies

This is Patty's recipe. They are chewy and delicious!
From: Patty Mickelsen
1/2 c. butter
1 t. vanilla
2 t. baking soda
2 c. brown sugar (packed)
1 1/2 c. flour
1 c. chopped nuts (optional)
2 eggs
1/2 t. salt
Melt butter in a saucepan or microwave and stir in brown sugar until blended. Stir in eggs and vanilla. Mix dry ingredients together and stir into sugar mixture. Stir in nuts. Spread batter into greased 9 x 13 pan and bake at 350 for 25 minutes or less. Don't over bake. Cut into squares while still warm.

Knife and Fork Soup

I got this recipe from Linda Garner when we lived on Collister when we first moved to Boise. I shared it with my Mom and Dad and it became one of their favorites. It is very good and quick to make. It can be ready to serve in about 40 minutes.
From: Linda Garner
Ingredients:
1 1/2 lb. Italian smoked sausages, cut into bite size chunks, (I use turkey sausage)
1 c. thinly sliced carrots
1 c. thinly sliced celery
1 envelope onion soup mix
2 T sugar
1 tsp. salt
1/4 tsp red pepper flakes
1/2 tsp. oregano
6 c. boiling water
1 qt. tomatoes
1 zucchini,sliced into bite size pieces
1 pkg. frozen hashbrowns
1 can green beans, drained
Directions:
Cook all except potatoes and beans for 25 minutes. Add potatoes and beans and heat until potatoes are done.

Mom's Mud Pie

It's tradition in our family to pick your favorite dessert for your birthday-- so no crappy store bought birthday cake with dye-your-tongue frosting for us! There are so many variations you can create according to your liking too, like swapping Reeses PB cups for Snickers, or Twix, etc. and same with ice cream flavors.
From: Joan Morris
1 store bought (or homemade Oreo crust)
1 bottle good quality hot fudge (I like Mrs. Richardson's)
1/2 gallon ice cream (I used Reeses Peanut Butter Explosion, but Moose Tracks is also a fav)
Whipped Cream
4-5 Reeses PB cups, chopped thickly

Pull your ice cream out of the freezer a few minutes before assembling to soften. Heat hot fudge in the microwave for a few seconds (15-30) until runny. Pour half the bottle into Oreo crust. Smooth softened ice cream in a mound on top of crust. Freeze until set again. When ready to serve, pour a little of the extra hot fudge over top, sprinkle the Reeses PB cups, and squirt with whipped cream. Enjoy!

Patty's Potato Cheese Soup

From: Patty Mickelsen
3 large potatoes, peeled and cut into cubes
1/2 c. chopped celery
1 c. chopped onions
1 T butter
salt and pepper to taste
4 c. chicken broth
1 c. chopped carrots
1 T oil
2 c. half and half or evaporated milk
1 c. grated cheese
In a soup pot saute vegetables in oil and butter. Add chicken broth and simmer until veggies are tender. Add half and half and heat through but do not boil Add cheese and stir until melted. Ladle into soup bowls and garnish with croutons and grated cheese.

Chicken and Wild Rice Soup

This is one of Dad's favorite soups.
From: Joan Morris
1 (6 oz) package Uncle Ben's Long Grain and Wild Rice
3 (14 oz) cans chicken broth
1 small onion, chopped
2-3 carrots, sliced
3-4 ribs celery, sliced
1/3 c. butter
1/3 c. flour
2 tsp. salt
2 tsp. pepper
2 c. milk or half and half
1-2 chicken breasts, cooked and cubed
4-6 slices bacon, cooked and crumbled
Cook rice according to package directions. In a large soup pot or saucepan, cook onions, carrots, and celery in chicken broth until tender. in a medium saucepan, melt butter and add flour, stirring until a smooth paste is formed. slowly add milk, stirring constantly until sauce is thickened.
Add white sauce to broth and vegetables, stirring until smooth. Add chicken and rice. Cook until soup is hot but not boiling. Add bacon just before serving.

Chicken Fettuccine

1 lb. fresh fettuccine
1/4 c. butter
1 c. cream or evaporated milk
4-5 chicken breasts
olive oil
garlic
Parmesan cheese
Fresh nutmeg
Pinch of salt and fresh ground pepper
Brown the chicken and garlic in the olive oil and a little butter. Remove from pan. Boil the pasta until done. Drain. Melt the rest of the butter in the pan and whisk in the cream. Heat through, add the noodles, Parmesan cheese, and nutmeg and mix together. Top with chicken and more Parmesan cheese.

Quick Black Forest Cake

Here's my Octoberfest recipe for Black Forest Cherry Cake.
From: Joan Morris
1 package devil's food cake mix with pudding
3 eggs
1 T almond extract
1 21 oz can cherry pie filling
1 1/2 c. chocolate chips
1/2 c. oil
1 T butter
2 T milk
1/2 c. powdered sugar
Directions
Preheat oven to 350
Mix together: cake mix, beaten eggs, almond extract, half of the cherry pie filling, oil and 1 c. chocolate chips. Stir until just combined. pour batter into a greased bundt pan.
Bake ina 350 oven for 45-5- minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and cool.
Glaze: Heat 1/2 c. chocolate chips, butter, and milk in saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined, stir in powdered sugar.
Spread glaze over cake. Decorate cake with other half of cherry pie filling and serve with whipped cream.

Peanut Butter Blossoms

Ingredients:
48 Hershey's Kisses
1/2 c. shortening
3/4 c. peanut butter
1/3 c. sugar
1/3 c. packed brown sugar
1 egg
2 T milk
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
granulated sugar
Directions:
Heat oven to 375 Remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 c. sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1 inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.

Pickled Cucumbers and Red Onion

These are a delicious taste of Scandinavia. My Dad always had bowl of pickled cucumbers in the fridge every summer.
From: Tyler Florence
1 Burpless cucumber (or English)
1/2 small red onion
2 T fresh picked dill sprigs
1 1/2 c. white vinegar
1 c. sugar
5-6 allspice berries
Directions:
Using a mandoline or sharp knife, finely slice the cucumbers and red onion. Put in a mixing bolw with the dill sprigs and a pinch of salt while you prepare the pickling solution.
In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 4 hours to cool completely before serving.