Chicken Fajitas

Olive Garden Soup

1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bit (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
Directions:

1
Chop or slice uncooked sausage into small pieces.
2
Brown sausage in your soup pot.
3
Add chicken broth and water to pot and stir.
4
Place onions, potatoes, and garlic in a separate pot.
5
Cook on medium heat until potatoes are done.
6
Add sausage and bacon.
7
Salt and pepper to taste.
8
Simmer for another 10 minutes.
9
Turn to low heat.
10
Add kale and cream.
11
Heat through and serve.

Read more at: http://restaurant.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298?oc=linkback

funeral potatos (state fair winner)

The recipe by Laurie Willberg, the winner of the Utah's Own Funeral Potatoes contest at the 2012 Utah State Fair:

Southwestern Funeral Potatoes
products in italics are Utah's Own

8 medium russet potatoes
1/2 tsp. Redmond Real Salt
1 cup dry Sawyer's Premium Potato Soup Mix
2 cups water, boiling
1 cup Meadow Gold Low Fat Buttermilk
1 cut Meadow Gold Sour Cream
2 cups grated Banquet Jalapeno Jack Cheese
1/4 tsp. Redmond Real Salt
1/4 tsp. black pepper
1 1/2 cup crushed Don Julio Yellow Corn Tortilla Chips
1 cup grated Banquet Medium Cheddar Ceese
1 jar Laurie's Buffalo Gourmet Salsa – Roasted Chili with Black Beans and Corn
Wash and scrub potatoes under cool water, place in stockpot with enough water to generously cover and add 1/2 tsp. salt. Boil 30 minutes or until tender but not soft. Remove from pot, place in colander and run cold water over potatoes to begin cooling. When cool enough to handle, peel and dice into 1/2 inch cubes. Place in large mixing bowl.

Preheat oven to 350 degrees.

In medium mixing bowl, place potato soup mix and cover with boiling water, whisk together until smooth. Add buttermilk, sour cream, jalapeno jack cheese, salt and pepper. Stir well to combine ingredients. Pour mixture over diced potatoes and stir gently until all potatoes are well covered. Place in 9 x 13 pan.

Kids can have fun helping with this next step! Place contents of 1/2 bag (9 oz. bag) corn tortilla chips in large Ziploc bag. Seal bag and crunch until pieces are broken small enough for topping the casserole. Mix crushed chips with cheddar cheese. Cover casserole with chips and cheese mixture.

Bake uncovered 45 minutes, or until bubbly and cheese is slightly browned. Serve with salsa on the side to put on top of casserole as desired.

german pancakes

german pancakes

6 eggs
1 cup flour
1/2 tsp salt
1 cup milk
1/2 cube butter

Preheat oven to 425º.
Put eggs, milk and salt in blender and flour little bits at a time.
Put 1/2 cube butter in 9x13 glass pan. Put in oven.
When butter melt, pour in batter. Bake about 20 minutes.

recipe from Nicole Hill

http://nicolehill.blogspot.com/2007/01/german-pancakes.html

Baked Beans by Susan Perry

28 oz B&M Baked Beans
15 oz can lima beans
15 oz can kidney beans
6 slices bacon, cut into strips
Med onion, chopped
3/4 C brown sugar
3/4 C ketchup
1 C shredded cheddar

Drain lima and kidney beans.  Cook bacon and onion.  Add all ingredients together and bake at 350 for 1 hour 15 minutes or in a crock pot for several hours on high.

By Susan Perry

Thai Noodle Salad

15 oz dried soba noodles
1 1/2 tsp dark sesame oil
1/3 C rice vinegar
1/3 C soy sauce
Lime juice
2 TBS brown sugar
Garlic
Red pepper flakes
1 C grated carrot
Peanuts
cilantro

Prepare noodles as directed, rinse with cold water and let sit.  In a large bowl, mix sesame oil, rice vinegar, soy sauce, lime juice, brown sugar and garlic together.  Add carrot, peanuts and cilantro and mix well.  Mix noodles in.  Let sit overnight.

By Kris Heller Brink

Broccoli and Cauliflower Salad

1 head cauliflower
2-3 bunches broccoli
1 C mayo
1/2 C parmesan
1/4 C sugar
2 TBS vinegar
1 LB bacon cut into eights and fried till crisp
1/3 C red onion if desired

Cut broccoli and cauliflower into small florets and place in a large salad bowl.  Mix mayo, parmesan, sugar, vinegar, and onions separately and then stir into salad.  Stir in bacon right before serving.

By: Rosanne Dietz