Chicken Crepes

For Chicken Filling:
1/2 of a white onion
3 heads of broccoli
fresh mushrooms (according to desired quantity)
3 large chicken breasts
garlic salt (to taste)
onion powder (to taste)
mixed herbs (to taste)
ground mustard (to taste)
salt and pepper (to taste)
sour cream
cream
cheese of choice

Finely chop the onion. Break broccoli heads into bite-sized florets. Sautee all vegetables in butter until tender; leave on warm. Cut chicken into larger bite-sized pieces and fry in olive oil or butter. Add chicken to the vegetables. Add cream and sour cream until desired consistency/taste is achieved, then add the cheese. Continue mixing until the cheese has melted into the sauce.

For Crepes:
1 C milk
1 C flour
6 T water
3 T butter
2 eggs
1/2 t salt
Combine all ingredients in a mixing bowl, adding flour last by sifting into the mixture and mixing slowly. Make sure the batter is very smooth (no lumps). If using a crepe pan, cook according to pan directions. If using a pan to fry the crepes, cook on medium-low heat each side until it is golden brown. Make sure all pans are well-greased/buttered.

Put chicken filling in the middle of crepe; roll crepe like taco or fold in half. Serve fresh.

Homemade Oreos

• One chocolate cake mix

• 1/3 cup oil (for softer, puffier cookies) OR 1/3 cup shortening (for flatter, drier cookies)

• 2 eggs

• frosting of choice

• small bowl of sugar

Combine cake mix, oil, and eggs in a medium-sized mixing bowl. Dough will be thick and sticky. Shape dough into golf ball-sized pieces, then coat in sugar. Place cookies one and a half to two inches apart on un-greased cookie sheet. Bake at 350° for 7-8 minutes for a softer, chewier cookie, or 9-10 minutes for a drier cookie. After removing cookies from the oven, tap cookie sheet on counter- or oven-top so that cookies fall flat. Once cookies have completely cooled, spread frosting between two cookies and serve.

Note: If you are only making the cookies, you may use any flavor of cake mix, like yellow or confetti. Children love to make these cookies!


Submitted by Sarah Boman and Maria Nicole Seely Jones

Magleby's Rolls

1 cup Parmesan cheese (shredded in a jar type)
2 T parsley flakes
¾ cup butter melted
1 t garlic salt
18 frozen Rhodes rolls, regular dinner size

Mix butter and salt together. Combine cheese and parsley. Drop rolls one at a time into butter, then into cheese mixture. Place on greased cookie sheet spaced apart so they do not touch. Let rise 3 – 4 hours (less if you place in a warm oven) Bake at 350 for 12- 15 minutes. (should be light golden brown) Makes 1 10 x 15 baking sheet.

Submitted by Janice Robinson

Macaroons

From Amanda Jensen (Dec 2006)

2 2/3 cups firmly packed coconut
2/3 cup sugar
1/4 cup flour
4 egg whites (beat till soft peaks form, with sugar)
1 t vanilla
1/8 t almond extract (or use more for stronger flavor)

Preheat oven to 325°F. Beat egg whites and sugar and extracts till stiff. Stir in flour and coconut. Form into balls, or just spoon (about 2 T size) on to parchment paper or foil lined or sprayed cookie sheets. Bake until they are slightly browned on the outside. Baking time varies with size of cookie, but about 15 – 20 minutes. Watch them the first time.

Can also dip 1/2 in melted chocolate

Broccoli Salad with dressing

Dressing: (for 2 bunches of broccoli)

1/3 cup canola oil
1/3 cup plus 1-2 T. rice wine vinegar
1/4 cup sugar
1 t. celery seed
1/2 t. salt dash garlic powder
1 t. onion powder (optional)

Shake above ingredients till mixed well and pour over 1 large bunch chopped broccoli, and 1 lb. mushrooms, cut in large pieces. chopped green onions and red pepper are optional.
Marinate for one hour.

The original recipe called for 1 cup oil and 1/2 cup vinegar and 1 cup sugar but I like it lighter.

Submitted by Janice Robinson