~subliminal message from Jenn~

...I have this overwhelming impression that I need to share this recipe....I've just been drawn to it...my dreams have been telling me that Jennifer wants to have it...anybody else can enjoy too....Happy Bar-B-Queing....

SHISH KEBOBS

Marinades:
Yoshida’s
Brianna’s French or Zesty Italian Dressing

Manti Pageant BBQ:

1 cup canola or vege oil
2 cups 7 Up
1 cup soy sauce
½ tsp. horseradish
½ tsp. chopped garlic
Combine and marinate meat in the refrigerator for
Several hours or overnight.


Muaina’s Teriyaki:
1 cup sugar
1 cup soy sauce
10 cloves chopped garlic
Mix together until sugar is dissolved. Marinate meat for
30 minutes to 2 hours. The longer, the deeper the taste.
This is a strong marinade, but very good!


Meats:
Chicken, Beef, Scallops, Shrimp, Pork
Generally ½ pound of meat per person is a good amount to plan for.

Veges:
Any color bell pepper.
Whole mushrooms
Pineapple chunks
Cherry tomatoes
Red onions cut in 1” chunks
Zuchinni slices about ½ inch
And any others you like or can think of!

Skewer the meat and vegetables. Cook over medium heat on the BBQ until done, turning often.

TIPS:

Depending on what you choose, sometimes it’s good to skewer just meat by itself and vegetables by them selves. I don’t usually do this because otherwise my family would just eat the meat! And I want them to have those veges too!

When doing scallops or shrimp skewer them separately. They cook much differently than meats.
For shrimp: Use 2 skewers so it looks like a ladder when you’re done. The shrimp won’t twirl around when you grill them then.

Soak wooden skewers in water for 10-15 minutes before assembling and grilling. This will prevent them from catching on fire. Put them on a sheet pan and cover with water.

Don’t mix meats on the skewers. Beef, and chicken cook at very different time frames so one will be done and the other is still kind of undercooked. So if you are doing two different kinds of meat, do chicken kebobs and beef kebobs.

The beauty of kebobs is that you can do practically anything you can dream up and customize them to what you have, like, or want!

Conference Quiche

This has been a Conference morning tradition for our family for 25 years! And yes, we just had it this morning! Serve with fruit and your favorite juice with lots of ice.

HASH BROWN POTATO AND HAM QUICHE

24 oz. frozen shredded hash browns

1/2 cup margarine or butter, melted

1 cup shredded swiss cheese

1 cup shredded cheddar cheese

1 cup diced ham

1/2 cup cream

3 eggs, beaten

1/8-1/4 tsp. seasoned salt

Completely thaw potatoes and mix thoroughly with melted butter. Fit into a 9-10 inch pie plate, on bottom and up the sides. Bake at 425* for 20-25 minutes. Fill baked crust layering 1/2 the ham, 1/2 the cheddar cheese, and 1/2 the swiss cheese. Repeat with another layer. Combine eggs, cream, and salt. Pour over the layers. Bake 25-30 minutes or until a knife comes out clean.

Serves 6-8

***You can substitute diced, cooked bacon or browned ground sausage or link sausage, or sliced sauteed mushrooms in place of the ham. We've never garnished with sour cream--we are more ketchup folks--but it really doesn't need one!

Crock Pot Stuffed Flank Steak

STUFFED FLANK STEAK

By Cindy Duffy


Flank steak
Stove Top Cornbread Stuffing Mix prepared to pkg. instructions
1 can cream of mushroom soup
1 can cream of celery soup
1 can golden mushroom soup
3 cans water


Cover flank steak with plastic wrap or place in a gallon size Ziploc bag, unsealed, and pound with a meat mallet or rolling pin, etc. turning over several times until desired thickness.

Take prepared stuffing and layer on top of the steak leaving a 1/2 inch margin all around the edges. Starting with long edge side (grain of meat should be running left to right) roll up and secure with metal turkey tines or toothpicks or tie with thread several places to hold in place.

Transfer to slow cooker. Season with your favorite seasonings. Mix soups and water with a whisk and pour over meat. Cover and cook on low for 6-8 hours or high for 4-6 hours.

Serve with potatoes or noodles and vegetable and salad of choice.

Crock Pot Pepper Steak/Chicken

PEPPER STEAK OR PEPPER CHICKEN

By Cindy Duffy

Tri tip or round steak sliced or diced OR whole chicken pieces or sliced or diced chicken breasts
1 Tbsp. oil
Seasonings of your choice
1 onion, peeled, cut in half and sliced
Fresh or canned mushrooms
1 green bell pepper sliced or diced
2 14 oz. cans diced tomatoes
1 small can tomato sauce
Water to desired consistency

Quickly brown meat of choice and season with what you like. My favorites are garlic salt, seasoned salt and fresh ground pepper. But you can really experiment and use what you like to make it your own. Transfer to slow cooker.

Prepare vegetables and cover meat. Add tomatoes. Mix tomato sauce with water to desired consistency and pour over. Cover and cook on low for 4-6 hours or on high for 6-8 hours.

Serve with rice and green salad. (Veges already included!)

Crock Pot Pulled Pork Sandwiches

SOUTHERN PULLED PORK

By Sandra Lee

2 Tbsp. oil
1 pork shoulder roast (3 1/2 lbs.)
1 bottle (12 oz.) chili sauce
3 packets Sloppy Joe Mix
1/2 cup beef broth
Garlic salt
Lemon Pepper
Hamburger Buns

Season pork roast with garlic salt and lemon pepper and brown on all sides in hot oil in skillet. Place in crock pot. Combine chili sauce, Sloppy Joe mix, and broth. Pour over roast.

Cover and cook on low for 7-8 hours or high for 4 hours.

Shred pork and place on hamburger buns. Shredded cabbage or cole slaw mix is great paired with the pork.

Crock Pot Spareribs

Okay--these are REALLY good. Who would have ever thought you could do them in a crock pot? But it works!

HOT HONEYED SPARERIBS

By Sandra Lee

Pam
4 pounds baby back ribs, cut into individual rib portions
Garlic Salt
Black pepper
1/2 cup honey
1/4 cup low-sodium soy sauce
1/4 cup chili garlic sauce (Sun Luck)
1 cup Catalina dressing
1 tsp. ground ginger

Preheat broiler. Line bottom portion of broiler pan with foil for easy cleanup. Spray top portion of broiler pan lightly with Pam.

Season cut ribs with garlic salt and pepper. Broil for 5 minutes. Turn them and broil for another 5 minutes. Place browned ribs in 4-5 qt. slow cooker.

Mix together honey, soy sauce, chili garlic sauce, Catalina dressing, and ginger. Pour over ribs. Move ribs around to make sure they are all coated. Cover and cook on how for 8 hours or high for 3-4 hours.

Remove ribs with tongs to serving platter. Skim fat from sauce. Serve ribs with sauce on the side.

Mushroom Risotto in the Crock Pot

Who knew? Yes, risotto even in a slow cooker!

MUSHROOM RISOTTO

By Sandra Lee

2 cups Arborio rice
1 cup chicken or beef broth
4 cups vegetable broth
1 can cream of mushroom soup
1 can golden mushroom soup
1 tsp. jarred/bottled garlic
6 oz. sliced mushrooms
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried thyme
1/2 cup grated parmesan cheese

Stir together Arborio rice, broths, soups, garlic, mushrooms, and seasonings in the slow cooker. (4-5 quart crock) Cook on high for 2 hours stirring every 30 minutes. Set the timer for this so you don’t forget.

Check consistency. You might need to continue cooking for an additional 30-60 minutes stirring every 10-15 minutes. Be careful not to overcook it.

Before serving, stir in Parmesan cheese and garnish with a sprig of thyme (optional)

Beef Pot Roast

There are a lot of ways to cook a pot roast in a crock pot, but this is a nice and easy change if you are looking for something new. I love using the frozen veges. I didn't know you could buy them this way!

By Sandra Lee

1 bag frozen onions
1 bag frozen carrot slices
1 beef chuck roast (4 lbs.), rinsed and patted dry
Salt and Pepper
2 TBSP. oil
1 can cream of celery soup
1 packet onion soup mix
1 cup beef broth
1/4 cup A-1 steak sauce

Add frozen onions and carrots to bottom of slow cooker.

Season roast with salt and pepper and brown in hot oil in skillet on all sides. Place on top of onions and carrots.

Mix together soups, broth, and A-1. Pour over top of roast.

Cover and cook on low for 8-9 hours or high for 3-4 hours.

Crock Pot Apple Bread Pudding

If you don't care for raisins, just leave them out and use plain bread, or use the raisin bread and omit the extra raisins. You can also serve this with caramel sauce! Yum!

APPLE RAISIN BREAD PUDDING WITH CREAM SODA SAUCE
By Sandra Lee


Bread Pudding

2 packets cinnamon roll instant oatmeal
3 eggs, beaten
3 cups milk, or 2 cups milk and 1 cup heavy cream
1/4 cup brown sugar
1 1/2 tsp. vanilla
1/2 tsp. salt
3 1/2 cups cubed raisin bread
1 cup apple pie filling or topping
1/2 cups raisins

Sauce

1/2 cup cream soda
1 package Dream Whip whipped topping mix
1/2 tsp. ground cinnamon
1/2 tsp. vanilla
1/2 tsp. salt

In a blender, blend instant oatmeal into a fine powder. Set aside. In a large bowl, whisk together eggs, milk, brown sugar, vanilla, and slat. Fold in raisin bread, pie filling, raisins, and oatmeal powder until bread cubes are moist. Set aside for 30 minutes.

Spray a slow cooker with Pam cooking spray and add bread mixture. Cook on high for about 3 hours or until a knife inserted in center comes out clean.

For sauce, combine all sauce ingredients in a bowl. Whisk together until thickened. Top each bread pudding serving with a dollop of sauce and serve.

Crock Pot Pork Chops

I am asked for this recipe all the time. I started out making this in a skillet. I'd cover it and let it cook for a couple of hours. Then I wanted to make it on a Sunday and we had to eat as soon as we got home from church. I didn't want to leave my stove on for several hours. Hmmm. What to do??? So I put it in the crock pot and the rest is history! If you can't find Pappy's seasoning in the store, you can order it online. It is Pappy's Choice and I always use the less salt version. Once you use this--you'll always keep it in your pantry! Pat Proffit got me started on this seasoning years ago. It is fabulous.


CROCK POT PORK CHOPS
By Cindy Duffy

6 pork chops
flour
1-2 Tbsp.oil
Garlic salt
Seasoned salt
Pappy’s (seasoning. If you can't find it, let me know. Use instead like a dry steak seasoning.)
Pepper
2-3 cans Golden Mushroom Soup
2-3 cans water

Dredge or shake pork chops in flour. Brown in skillet in the oil. Season to taste. Transfer to crock pot. Mix soup and water together. Pour over pork chops. Cover with lid and cook on high for 4 hours or low 6-8 hours. Every crock pot varies, so watch it.

Remove pork chops to serving platter and if desired thicken soup with a little corn starch and water. Correct seasonings.

Serve with rice and vegetable of choice.

SLOW COOKER TIPS

(I just love that Iknow how to do this now! copy and paste! I get so nervous before I do it and so excited when it works. Shaun rolls his eyes and cracks up at me. But hey--that's how we learn!)

SLOW COOKER TIPS

Place cold food in a cold crockpot. Hot food in a hot crock pot to prevent the crock from breaking.

You need to use a little more spice when slow cooking. But remember you can always add but not take away! So experiment.

If you are a little late or want to speed up the cooking time, you can heat the liquids: soups, broths, tomatoes, water, etc. and then pour over. I usually do this unless I’ve put it on the very first thing in the morning.

A slow cooker is a great way to keep homemade soups warm for serving.

Your crock pot works well for buffet serving.

Spray your crock with Pam for easier clean up

If the food and liquid level is too high it will take longer to cook. If the food and liquid level is too low it will cook faster. So when trying out a new recipe check and experiment a little.

The low setting is about 200 degrees and the high setting is about 300 degrees.

Browning meat adds color and enhances flavor, but is not necessary.

One hour on HIGH is equal to two hours on LOW

Liquids do not evaporate in the crock pot, so if you are adapting a recipe reduce the liquid by 1/3 to 1/2 a cup unless you are adding rice or making a soup.

Don’t lift the lid to stir unless the recipe calls for it. Especially if you are cooking on low. Lifting the lid lets enough heat escape that it will extend the cooking time for 20-30 minutes.

Vegetables do not cook as quickly as meat so they should be placed in the bottom of the pot unless it is a tender vege like zuchinni, mushrooms, etc.

IT WORKED! Crock Pot Chicken

Oh happy day! I just tried something with some of my new found computer skills and IT WORKED! I thought I could share some of the recipes and tips we covered in the enrichment class from yesterday. But I didn't want to take all the time to type them all over again. So when I was brushing my teeth, it came to me to copy and paste them. Wah-la! I'll do a couple each day. (I've just recently learned about cutting and pasting....)

SLOW COOKING

With a slow cooker, dinner cooks itself! It cooks all day long so you don’t have to. You can use slow cooker recipes made just for your crock-pot or adapt your family favorites with a little thought. Just add your ingredients in the morning, turn it on and you have dinner ready in the evening! The smell will be wafting through the house calling everyone to the table for some family time.

Here are some recipes I enjoy and some that I have adapted.

Bon Appetit!


Chicken with Mushrooms and Gravy
By Cindy Duffy

6 boneless/skinless chicken breasts
1 tbsp. oil
Garlic salt
Seasoned salt
Pepper
2 cans Cream of Chicken Soup
1 can evaporated milk
1 cup milk or water
1 pkg. fresh sliced mushrooms
Paprika
Parsley Flakes

Quickly brown chicken in the oil and season with the salts and pepper to taste. Transfer to slow cooker. Saute mushrooms in same skillet for a few minutes. Layer over chicken. Mix soup, evaporated milk, and cup of milk or water to desired consistency. Pour over chicken and mushrooms. Sprinkle with paprika and parsley flakes.

Cover with lid, and cook on high for 4 hours, or low for 4-8 hours.

Serve with rice, potatoes, or noodles and a vegetable and salad.

CARROTS: Use a bag of baby carrots and steam/cook on the stovetop or microwave until tender. Toss with a little butter and sprinkle with Dill Mix from Pampered Chef. De-Lish!

Roll Recipe

Some of you have asked for the roll recipe I use. Here it is. It comes from the Mormon Country Cookbook by Winnifred C. Jardine. She used to write a cooking column for the Deseret News with many of her recipes and those of readers who sent them in to share. This cookbook is practically worn out. I'm on my second one too! I use it for so many things. ENJOY!

12-Hour Butterhorns

375 degrees

yield: 32 butterhorns

1 package (1 Tbsp.) active dry yeast

1/4 cup warm water (115 degrees)

1/2 cup butter or margarine, melted

3/4 cup milk, scalded

1/2 cup sugar

3/4 tsp. salt

3 eggs, well beaten

4-5 cups flour

1/2 cup (1 stick) butter, melted

Soften yeast in warm water. Combine melted butter and scalded milk. Stir in sugar, salt and eggs. Cool. Stir in softened yeast and enough flour to make a soft dough. (It all depends on the amount of humidity that day for how much flour I use.) Cover; allow to rise in cool place for 5-6 hours. Turn out onto lightly floured board; knead just to coat dough with flour. Dough is very soft and should remain so. Divide dough in half. Roll each half into 14 inch circle. Spread each circle with 1/4 cup melted butter. Cut pie/pizza fashion into 16 pieces. (I use a pizza cutter) Roll each piece loosely from large end to small. Place on greased cookie sheet. Allow to rise in cool place 5-6 hours. Bake 12 to 15 minutes or until lightly browned.

FREEZE AHEAD ROLLS: The rolls may be frozen ahead of time by shaping as desired, then immediately placing rolls onto parchment or wax-paper lined baking sheet and quick freezing. Remove frozen rolls from baking sheet; place in heavy plastic freezer bag. Twist bad closed; keep for up to 2 weeks. Six hours before time to bake, remove from freezer and arrange on greased baking sheet. Cover with light towel and allow to thaw and rise for 5-6 hours; bake as directed.