Lime French Toast

From:  Michelle Cox

1/4 c. butter
1/4 c light corn syrup
4 TB frozen limeade concentrate*
1/2 c light brown sugar, packed
Zest of 2 limes
1 1/2 c. milk
5 eggs
1 TB vanilla
Dash of salt
1 loaf French bread cut into 1” slices

Spray lightly a 9X13 baking dish with non-stick spray.

In a medium saucepan, over low heat, place the butter, brown sugar, syrup, limeade and zest. Cook until butter and sugar have barely melted (3-5 minutes). Pour into the baking dish.

In a bowl, mix eggs, milk, vanilla and a dash of salt.

Arrange the bread slices in one layer over the syrup mixture and pour the egg mixture over the bread. Cover and refrigerate overnight.

Half hour before baking, remove the French toast dish from the refrigerator. 

Bake at 350 degrees, uncovered, for 35 minutes or until golden brown.

Serve with whipping cream and strawberries.

VARIATION:
* Instead of frozen limeade, use 1/3 cup of key lime juice and 3 TB of sugar

Belgian Waffles

From: Bobbi Johnson

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 Tbsp. sugar
1/2 teaspoon vanilla extract
4 Tbsp. unsalted butter, melted
2 cups milk
non-stick cooking spray

1. Preheat the waffle iron according to the manufacturer's instructions. 
2. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. 
3. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. 
4. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. 
5. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. 
6. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. 
7. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! 
8. Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.

Recipes I wanna Try

Cheesy Chicken, Bacon & Avocado Quesadilla

Salted Caramel Cupcakes

Green Bean Bundles

Baked Creamy Chicken Taquitos

Bacon-Wrapped Teriyaki Chicken Skewers

World’s Best Rolls

CHEESY ROASTED RED PEPPER DIP

Glass Block Jello

yummy-and-fantastically-easy-stew

Mini Pots of Pumpkin Cream Pie

Baked Chipotle Beef Taquitos

Guacamole

Sinfully Sweet Cornbread

Sun Dried Tomato-Caper Mayonnaise

1 c. mayonnaise
3 T. sun-dried tomatoes; oil packed
1 T. capers; finely chopped
1 garlic clove; minced

1. With paper towel, pat the sun-dried tomatoes dry and mince.
2. Whisk all ingredients above in a small bowl.  Season with salt and pepper and refrigerate for 30 minutes

Brooke's Sweet Pork

From:  Brooke Mease


Pork loin(3-4 lbs)
1 c. brown sugar
1 can red taco sauce
1 T. cumin
1 can coke

1. Cook pork in crock pot with water covering part of the pork for 6 hrs or until able to shred. 
2. Three hrs before serving drain liquid and add all ingredients. Cook for an additional 3 hours.

Cafe Rio Chicken

From:  Brooke Mease


1 package italian dressing (make according to directions on back)
1 T. chilli powder
1 T. cumin
3 cloves of garlic, crushed
about 3-4 pieces of chicken breasts

Cook all together in crock pot on low for 3 hours then shred and cook one more hour.

Strawberry Cream Trifle

1/2 c. almonds; sliced and toasted
1 (10.75 oz) frozen pound cake, thawed
1 qt. fresh strawberries
1 (16 oz) frozen sliced strawberries in syrup; thawed
1 lemon
3 (8 oz) blended strawberry yogurts
3 (3.4 oz) pkg cheesecake instant pudding
1 (8 oz) frozen whipped topping; thawed
Powdered sugar

1. Coarsely chop almonds; set aside.
2. Cut pound cake into 1 inch cubes; set aside
3. Pick out one large strawberry for garnish; set aside
4. Hull remaining strawberries and cut into quarters.
5. In a bowl, combine fresh and frozen strawberries, mix well.
6. Juice lemon to measure 2 T.
7. In a separate bowl, whisk together lemon juice, yogurt, and pudding mix until smooth; immediately fold in 1 cup of whipped topping!

Assemble:

1. Place 1/3 cake cubes onto bottom of trifle bowl.  
2. Top pound cake with 1/3 strawberries
3. Top with half yogurt  mixture, spreading evenly.
4. Sprinkle with 1/3 almonds.
5. Repeat layers one time.
6. Top with remaining pound cake and strawberry mixture
7. Spread remaining whipped topping over the top of trifle, spreading evenly to create a smooth surface.
8. Sprinkle remaining almonds over whipped topping and sprinkle with powdered sugar.
9. Top with fanned strawberry.

Serves 12

Thanksgiving Yams

From:  Hillery Ray

I know it says side dish, but this is basically a dessert. This is my home ward Relief Society president's famous recipes.

6 c. canned yams
2/3 c. melted butter
4 eggs
1/2 c. sugar
1 1/2 c. milk
2 tsp. vanilla
1 tsp. salt

Mix all ingredients and put into a greased 9x13 pan.

Topping:
1 c. pecans
3 TB. flour
1 c. brown sugar
1/3 c. melted butter

Combine and sprinkle on top of yams. Bake at 350 degrees for 30-35 minutes.

Gyoza (aka potstickers?)

From:  Jill Rupp

As many of you know, my family's ancestry goes back to Japan. So, we always have a big New Year's Day dinner with lots of family and friends. This is one of the dishes we sometimes serve.

Gyoza (I think they're like potstickers?)

1.5 lbs ground pork
1 head cabbage
8 green onions, finely chopped
8-9 cloves garlic, finely chopped
1/4 cup cornstarch
1/2 cup soy sauce
dash salt
3 pkgs. gyoza wrappers

Sauce:
white vinegar
soy sauce
chili oil

1. Grate cabbage and squeeze out excess water.
2. Combine ground pork, cabbage, green onions, garlic, cornstarch, soy sauce, and salt. Mix well.
3. Place about 1 tsp. filling in each wrapper. Moison half the wrapper with water and press edges to stick. Crimp edges.
4. Pour about 1 T. vegetable oil and 1/2 tsp. sesame oil in a frying pan. cook gyoza for a few minutes until browned on both sides. Add 1/4 cup water to pan and quickly cover pan and steam until the water is gone. (This helps make them both crispy on the edges, and softer in the middle as well as adds to the flavor.)

Serve with sauce and enjoy!

Notes: Some people include fresh ginger roots in the gyoza. I've never tried it, but it could be good!