Spicy Chicken Soup

I found this recipe off the internet a few years ago.It has been a staple at our house ever since. It tastes so good with hot, buttered rolls.-Christine

Spicy Chicken Soup

8 skinless, boneless chicken tenders, cut into bite size pieces.
salt and pepper to taste
1 onion, diced
2 cups water
2 tsp. chicken bouillon
2 garlic cloves
1 1/2 TBS. chili powder
1 tsp cumin
2 Tbs dried parsley
1 (12 oz.) jar of your favorite salsa
1 can stewed and diced tomatoes, undrained
1 can corn, drained
1 can of pinto beans, drained
1 can condensed tomato soup
1 small (8 oz.) container of sour cream

garnish: cilantro and shredded cheese

In a large pot, brown  and season the chicken and the diced onions.  Add  the garlic towards the end. Add 2 cups of water to the pan, along with bouillon. Stir in the chili powder, parsley and cumin. Throw the rest of the ingredients in the pot. If your soup is too thick, add more water and bouillon. Bring to a boil, then simmer for an hour. Right before serving, stir in the sour cream. Garnish with chopped cilantro and shredded cheese.

Honey Glazed Chicken

Last night I called my sister, who lives in Wyoming, and asked her what she was making for dinner. When the words Honey Chicken came out of her mouth I had to make it as well. It was so simple and yummy. However, next time I think I will double the glaze and save some to add to the pasta/rice. I think this one is a new favorite.- BarbaraJo

Honey Glazed Chicken

4 chicken breasts (mine were frozen)
1/2 cup of honey
1/4 soy sauce
1 TBS. ketchup
1 clove of garlic

Preheat your oven to 375 degrees. In a greased, casserole dish place your chicken. Whisk together all the remaining ingredients and pour over the chicken. Bake for 35-40 minutes, or until your chicken is cooked through. Serve over rice or pasta. This would be good too with mashed potatoes. Make some extra glaze to drizzle over your pasta.

Rockstar Rolls

These rolls are SO GOOD! They are pretty much fool proof but any sort of bread takes a little practice. These are famous throughout our ward and make perfect Sunday Dinner rolls. If you mix the dough the night before, place in refrigerator overnight, roll out the next morning and let them rise while you are at church. Then you can bake them right when you get home and you'll have HOT rolls for your Sunday dinner, while only waiting 20 minutes.- BarbaraJo

Rockstar Rolls

1 cup mashed potatoes (leftovers are great from the week before or you can use instant)
1 Tbs. yeast
2/3 cup oil or melted butter
1 1/2 tsp. salt
1 1/2 cups warm water (not too hot, not too cold)
2/3 cup sugar or honey
2 eggs
6-7 cups flour (you can mix in 1/2 whole wheat flour if you want)


With the help of that handy stand mixer, equipped with a dough hook,  add the potatoes, yeast, oil, sugar, salt, warm water, eggs and 3 cups of flour. Turn mixer onto its lowest setting and let it combine all the ingredients. Slowly add one cup of flour at a time, waiting for each cup to get thoroughly mixed, until the dough starts to pull away from the sides. Do NOT add too much flour. You want a soft dough.

Cover with a towel and let double or place in fridge to rest overnight. Divide dough into 4 small balls. On a floured (or greased) surface roll dough out into a large circle. Spread melted butter over the dough. Using a pizza slicer, cut the dough in half, then in half again then into 3rds, creating 12 triangles. Roll each one into a crescent shaped roll and place on a greased cookie sheet. Cover with a towel and let raise until doubled in size. Bake in a 350 degree oven for 20-25 minutes. Spread hot rolls with melted butter and serve.

Cornbread Salad

I found this out of a magazine a few years ago, and thought I would try it because it looked unique. Ever since, its been a regular at our house. We love it.If you layer the ingredients in a glass bowl, it shows off all the pretty colors too. -Christine


Cornbread Salad

Half of a pan of cornbread, crumbled (see recipe below)
6 green onions, chopped
1 can corn, drained
1 can pinto beans, drained
3/4 c. mayo
3/4 c. sour cream
2 tomatoes, chopped

1/2 c. shredded cheese.

1 pound of taco seasoned ground beef, cooked (optional)

Sprinkle the crumbled cornbread on bottom of serving bowl. Layer with onions, corn, and beans. In a small bowl, combine mayo, sour cream. Spread over veggies. Sprinkle with cheese and tomatoes. Serve   chilled or warmed through (depending on your taste!)

Moist Cornbread


1/2 cup melted butter
1 cup sugar
4 eggs
2 1/2 cups of buttermilk
1/2 tsp. baking soda
2 tsp baking power
1 cup cornmeal
3 cups flour
1 tsp salt

Preheat oven to 350 degrees. Spray a 9x13 baking dish (glass works best). Beat butter and sugar in large mixing bowl. Beat in the eggs. Stir in the buttermilk. In a separate bowl, combine all the dry ingredients. Stir the dry ingredients in with the butter/sugar mixture. Pour in baking dish and bake for 15 minutes.

Bed-time Hor'derves

As long as I can remember, my mom has served us this little hor'derve before bed. This is also a tradition that I have passed down to my children. It is simple, quick and satisfying. All you need is three ingredients! It also makes for a great after-school-snack.- BarbaraJo

Bedtime Hor'derves

1 package of Ritz crackers
cheese, of your choice
pickles (preferably Dill)

Lay out the crackers. Slice the cheese into little squares and slice the pickles. You can use home bottled pickles if you have an abundance of cucumbers in your garden. Stack the cheese and pickle on top of the cracker and ENJOY!

Chocolate Chip Cookies

These are a family favorite. We have been famous for our hot-out-of-the-oven cookies for 2 generations. All of our friends would come to our house when we were growing up and beg for these cookies. Now my kids do the same. Every time I make these babies my kids proudly announce that their mom makes the BEST cookies EVER! I can whip these cookies out in 15 minutes from start to finish. With the help of a stand mixer and a cookie scoop you can have it down just as fast.-BarbaraJo

Chocolate Chip Cookies

1 cup butter (the real thing) softened
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla (I use the real Mexican vanilla...hey, that's one advantage of living in Mexico. It enhances the flavor of the cookies and it's dirt cheap!)
2 1/4 cups flour
2 cups semi-sweet chocolate chips ( I use Toll House)

Cream the butter and sugars together. Add one egg at a time until well combined. Add dry ingredients. Don't over mix.  Stir in chocolate chips. Bake at 375 degrees for 10 minutes. Best if eaten warm with a cold glass of milk.
**Note: you can freeze the cookie dough in small balls in a ZipLock bag and pull them out anytime you want hot cookies. They bake frozen just fine.