Mexican Street Corn

Ingredients:

1 16oz. bag frozen corn, 3-4 cups
2 Tbls. olive oil
3 Tbls. mayonaise
3-4 oz. Cotija cheese, crumbled
2 Tbls. lime juice
1 Tbls. jalapeno pepper, finely chopped
1/3 c. fresh cilantro, chopped
2 Tbls. red onion, chopped
2 cloves garlic, minced
1/2 tsp. chili powder
salt and pepper to taste

Directions:

1.  Heat oil over medium heat.  Add frozen corn and let cook until corn starts to char, stirring occasionally...7-8 minutes in a cast-iron skillet.
2. While the corn is cooking, mix together mayo, cheese, lime juice, cilantro, red onion, garlic, chili powder and salt/pepper in a large bowl.  
3. When corn is done, gently fold it in with the other ingredients.  
4. Serve immediately and store any leftovers in the refrigerator.

***Best when served with pulled pork tacos at Leslie Wheeler's house.

BEST Caramel Apple Dip -

Ingredients:

2 c. brown sugar
1/2 c. real butter
1 c. corn syrup
1/8 tsp. salt
1 can sweetened condensed milk
1 tsp. vanilla
8 oz. sour cream
8 oz. cream cheese, softened

Directions:

1.  Combine butter, brown sugar, corn syrup, and salt.  Bring to a boil on medium-high heat and boil for 7 minutes.  Stir consistently so it doesn't burn.
2.  After 7 minutes, reduce heat to low.  Pour in the sweetened condensed milk and vanilla and cook for 5 more minutes. Remove from heat.  Cool until warm.
3.  Meanwhile pre-stir the sour cream and cream cheese together to get out any large lumps.  Add sour cream and cream cheese to cooled caramel.  Stir until smooth.
4.  Store in the fridge in an air-tight container.  This caramel dip stay soft, so you will not have to reheat it each time you eat it unless you want it warm.  Dip apples, bananas, or other fruit in it.

*** From sofestive.com

Bruschetta

Ingredients:

2 -3 c. Meaty tomatoes, chopped small
1/2 c. Onion, chopped fine
2 T. Garlic
2 t. Balsamic vinegar
2 T. Olive Oil
12-15 Basil leaves, chopped
1 t. Sea salt

Combine all ingredients.  Let rest a couple hours.  Serve over toasted baguette bread.

Huli Huli Chicken

Ingredients:

Serve with grilled pineapple and coconut rice.

• 4 pounds boneless skinless chicken thighs, chicken breasts also work
• 1 cup unsweetened pineapple juice
• ½ cup soy sauce
• ½ cup brown sugar
• ⅓ cup ketchup
• ¼ cup chicken broth
• 2 teaspoons fresh ginger root, grated
• 1½ teaspoons minced garlic
• green onions, sliced for garnish

Directions:

1. In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve 1 cup sauce for basting. Add the chicken thighs and sauce to a ziplock bag and marinate at least 3 hours or overnight.
2. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions if desired

Italian Sausage Zoodles

Ingredients:

2 - 4 pre-cooked sausages, any flavor
2-3 medium/large zucchini (no kiddin')
1-2 T Olive Oil
1-2 cloves of garlic, pressed
1/4 t. kosher salt
1/8 t. black pepper
6 marinated artichoke hearts, roughly chopped
1 c. fresh spinach, roughly chopped
1 T. toasted pine nuts
1 T. feta cheese

Directions:
Slice and warm sausages in a pan or microwave, set aside. Cut or spiralize zucchini noodles and set aside. Saute garlic in olive oil in a large saute pan 20-30 seconds.  Add zucchini, saute about 2 minutes, add spinach and stir to wilt slightly.  Remove from heat and stir in artichokes and sausages.  Divide into two plates and top each with feta and pine nuts.

***This recipe is on Our Best Bites and they use a spiralizer to make the zucchini noodles.  It costs about $29 so I just use my large grater.  You can also remove the water from your zucchini using salt if you start early.  I buy the pre-cooked sausages from Sam's that come in different flavors.  This isn't a recipe you want every week, but twice in the summer is yummy.

Zucchini Bread

Ingredients:

1 c. Wesson oil
2 c. sugar
3 beaten eggs
1 1/2 Tbs. vanilla
3 c. flour
1 t. baking soda
1 t. baking powder
1 t salt
1 1/2 t. cinnamon
2 c. grated zucchini
Nuts

Directions:

Mix all ingredients together.  Bake at 350 degrees for 1 hour.  Makes 2 loaves.

***Katie loves this recipe and adds chocolate chips.

Loaded Mashed Potato Casserole

Ingredients:
4 lbs potatoes, peeled
1/2 c. sour cream
1/4 c. butter
1/4 c. milk
1 tsp salt
1/2 tsp pepper
1 tsp chicken bouillon
1/2 tsp garlic salt
1/2 tsp garlic powder
1/4 c. parmesan cheese, grated
1 1/2 c. cheddar cheese grated
12 slices of bacon, cooked and crumbled
1/4 c. green onions, sliced

Directions:
Boil potatoes in salted water until done.  Drain well and mash. Add sour cream, butter, milk, salt, pepper, bouillon, and garlic.  Stir in Parmesan cheese, 1 c. cheddar and half of the bacon.  Pour into a 9x13 baking dish and bake for 25 min at 350 degrees.  Top with remaining cheese and bacon and bake 5 more minutes.

Garden Veggie Alfredo Pasta

Better known as "One Pot Pasta"

Ingredients:
1 lb spaghetti
1 pt mushrooms, sliced
2 zucchini squash, quartered and sliced
2/3 c. peas, fresh or frozen
2 cloves garlic or 1 tsp garlic
Salt and pepper to taste
1/4 c.  Cream or milk
2/3 c. Parmesan cheese, grated

Directions:
Put 4 1/2 cups of water on to boil in large pot.  When water is boiling, add first six ingredients.  Boil on medium heat 8-10 minutes or until water is reduced and pasta is done. Stir in cream and cheese.Yum!

Arepas

Ingredients:
2 c. White corn flour
2 1/2 c. luke warm water
1 t. salt

Directions:
Mix water and salt, add corn flour until it forms a soft dough.  Let the dough stand for 5 minutes.  Divide the dough into eight balls and pat into a patty about 3/8 inch thick.  Sprinkle with Tony Chachere's and cook on the griddle over medium heat. Cool, slice open and stuff with mozzarella, mushrooms, pulled pork, avocado, beans, basil, spinach, etc.  ***Tom and I found these on our NY trip Summer of 2016.

Marinade for BBQ Turkey breasts

Ingredients:
1 pt. Oil
1 qt. 7up or Sprite
1 pt soy sauce
1 T. horseradish
1 T. garlic powder

Directions:
Mix ingredients and stir well.  Add 10 lbs or more of turkey breast cut up.  Marinate 18-24 hours.  Baste as you BBQ.  Cook until inside is white.  This is great on wild turkey.
***from Tony & Tett Hadlock 2120 E. 2900 N.  Layton, UT 84040

Pumpkin Pie Cake

Ingredients:
1 yellow cake mix (reserve 1 cup for later)
1 egg
1 stick of melted margarine
1 1/2 c. pumpkin
2 eggs
3/4 c. sugar
1 c. milk
1 tsp. cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp cloves

Directions:
Mix together the first three ingredients and press into a 9x13 greased and floured pan.  Mix the remaining ingredients together and pour over mixture in pan.  Combine reserved cup of mix with
1/2 stick of margarine.  Crumble together an sprinkle over top.  Bake for 50 to 60 minutes 350 degrees until set.  Serve cold.

Turkey Roll Ups

Ingredients:
2 c. chopped turkey
8 oz. cream cheese
1/4 c. margarine
1/4 tsp. salt
dash pepper
1 sm can mushrooms, chopped

Directions:
Roll mixture into 16 balls. Open two packages of crescent rolls and divide into sixteen pieces.  Wrap one dough piece around each ball.  Pinch dough closed.  Dip in melted butter then into seasoned bread crumbs.  Bake 20-30 minutes at 350 degrees.  Pour gravy or cream of chicken soup on rolls before serving.    ***Primary leadership meeting.

Cheeseburger Soup

Ingredients:

1 1/2 cups water
2 cups cubed potatoes
2 small carrots grated
1 small onion chopped
1/4 cup chopped bell pepper
1 jalapeño seeded and chopped
1 minced clove garlic
1 tablespoon beef bouillon granules
1/2 tsp. salt
1 lb. hamburger. Cook/drain
2 1/2 cups milk divided
3 tablespoons flour
8 oz. velveeta, cubed
1/4-1 tsp. cayenne pepper
1/2 lb. bacon, cooked/crumbled

Directions:

In large saucepan combine first 9 ingredients. Bring to boil. Reduce heat, cover, simmer 15-20 minutes until potatoes are tender. Stir in beef and 2 cups milk. Heat through. Combine remaining milk and flour until smooth. Gradually stir into soup. Bring to boil and stir for 2 minutes or until thick and bubbly. Reduce heat, stir in cheese until melted. Add cayenne pepper. Stir in bacon just before serving.

Macaroni and Cheese

Ingredients:

3 Tbls. Butter
1/4 c. flour
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
2 1/2 c. milk
2 c. Cheddar cheese, grated
1/2 lb. Velveeta cheese
1 c. Mozzarella cheese, grated
1 16 oz. box elbow macaroni

Directions:
In large saucepan, melt butter over low heat.  Stir in flour, salt, mustard and pepper until smooth; take off heat.  Little by little, stir in milk until smooth.  Stir constantly for 10 minutes on heat until thick; take off heat.  Stir in all cheeses until melted.  Put cooked macaroni in a greased casserole dish, pour cheese mixture over and mix well.  Sprinkle with paprika.  Bake 375 degrees for 20 minutes.

***I also add dried onions and Cayenne pepper.

Lasagna Soup

Ingredients:

• 1 lbs Italian sausage
• 1 c chopped onion
• 2 TB minced garlic
• 2 c chopped carrots
• 2 c mushrooms
• 1 sm can tomato sauce 
• 1 can chicken broth 
• 1 14oz can crushed tomatoes
• --------------------------------------------
• 1 c broken lasagna noodles
• 2 TB fresh basil
• 2 c fresh spinach
• mozz cheese

Directions:

1. Brown sausage, drain and saute onion
2. Add all ingredients, except noodles, basil, spinach, and cheese
3. Boil 20-40 min (or however long in crock pot)
4. Add noodles, cook till done
5. Add basil and spinach 10 min before serving
6. serve with grated mozz cheese

I got this recipe from Leslie Wheeler at a church pot luck.

Pumpkin Cookies

Ingredients:

• 1 Box Spice Cake 
• 1 can pumpkin 
• nuts
• dried cranberries
• chocolate  chips

Directions:

1. Stir cake mix into pumpkin.
2. Add nuts, cranberries, and chips
3. Drop onto cookie sheet.
4. Bake at 350 for 8-10 minutes.