Mint Water

Not really a recipe, I just love it. And it sort of seems to satisfy a craving for something sweet.
Add 1 tiny drop of mint extract(I have used spearmint and peppermint) to a bottle of water and shake it for a second. It tastes best if the water is cold. Be careful not to get the mint on the rim of the bottle or you will have really tingly lips when you drink!

Peanut Butter Dip

As made famous by Teresa Fulwider (I have to giver her all the credit as she invented this!)
1 16 oz jar creamy peanut butter
2 small containers of extra creamy cool whip
a couple TBS of honey
Mix it all up with a hand mixer.
Sooooo yummy! Serve with celery, apple slices, graham cookies, etc.
My friend made this for the Primary kids on Sunday. Everyone, adults included, loved it. One little girl was actually carrying the bowl around licking it.

Garlic Red Potatoes

INGREDIENTS
2 pounds red potatoes, quartered
1/4 cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 lemon, juiced
1 tablespoon grated Parmesan cheese

DIRECTIONS
1. Preheat oven to 350 degrees
2. Place potatoes in an 8x8 inch baking dish.
3. In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
4. Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes, or until golden brown.

Chicken Pockets

I seriously love these things! (I just made them regular, but I think you could make these a little lighter by using reduced or fat free cream cheese and crescent rolls.)
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups cubed, cooked chicken meat
1 tablespoon minced onion
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons milk
1 tablespoon chopped pimento peppers (optional)
1 (8 ounce) package refrigerated crescent rolls
1 tablespoon butter, melted
3/4 cup croutons ( I used Italian breadcrumbs instead)
I also added some dry Italian dressing to make it taste more like Anne's Chicken

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese and 1 tablespoon melted butter or margarine until smooth. Add the chicken, onion, salt, pepper, milk and pimento. Mix well.
Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon 1/2 cup of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to center of chicken mixture and twist firmly. Pinch edges to seal.
Place sandwiches on an ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon of melted butter or margarine; sprinkle with crushed croutons. Bake in preheated oven for 25 to 30 minutes or until golden brown.
Makes 4 pockets.

Chicken Broccoli Casserole

This weekend it snowed in Utah inspiring me to make some warm comfort food. This recipe came from my new favorite cookbook by Trisha Yearwood...it's supposed to serve 10, but by Sunday night Nate and I had polished off the whole dish:)

2 Cups Cooked Rice

3 Cups Cooked Chopped Broccoli

1 Cup Sour Cream

1/2 Cup Mayonnaise

1 Tbs Lemon Juice

1 Can Cream of Chicken Soup

10 oz. Shredded Cheddar Cheese

1/2 tsp. Salt

1/2 tsp. Pepper

4 Chicken Breasts, cooked and shredded

Preheat oven to 350. Grease a 9 x 13 pan.

Spread rice on bottom of pan. Top with broccoli.

Mix 1/2 of the cheese, mayonnaise, sour cream, soup, lemon juice, salt and pepper and shredded chicken.

Pour over the broccoli.

Top with remaining 1/2 of cheese.

Bake for 40 minutes.

Let stand a few minutes before serving.

Salmon with Lemon and Dill

INGREDIENTS
1 pound salmon fillets
1/4 cup butter, melted
5 tablespoons lemon juice
1 tablespoon dried dill weed
1/4 teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.
I mixed the garlic powder and dill in with the butter and then drizzled over the fish. Not the healthiest way to eat salmon, but it tastes so good. My boys even liked it.

Peanut Butter Popcorn

1/2 Cup Light Corn Syrup

1/2 Cup Sugar

1/2 Cup Peanut Butter

1 tsp. Vanilla

6 Cups Popped Popcorn

In a small pan melt together corn syrup and sugar. Boil the mixture until the sugar forms into a soft ball. Take the mixture off the stove, add peanut butter and vanilla. Stir mixture over popcorn.

Ready to Serve and Enjoy!:)