Thompson Girls' Recipes

Another ward Iron Chef competition today with the secret (yet not so secret) ingredient being Saltine Crackers . I decided to try two and pick one. The first is mom's sweet potato and butternut squash casserole but for the topping instead of using straight flour, I ground down saltines for it. Then I tried The Soda Cracker Pie  from cooks.com . It looks like a full Meringue cake when you put it in the oven but it looked good. Plus, it had pineapple in the recipe. SODA CRACKER PIE 3 egg whites 1 tsp. cream of tartar 1 c. sugar 1 tsp. vanilla 18 crushed saltine crackers 1 c. pecans TOPPING: 1 lg. tub of Cool Whip 1/3 c. powdered sugar 1 tsp. vanilla 1 lg. can crushed pineapple, drained Beat egg whites until frothy. Add cream of tartar and beat until stiff. Add sugar gradually and fold in vanilla, crackers and pecans. Spoon into greased 9- inch round dish. Bake at 350 degrees for 25 minutes. Cool.TOPPING: Beat Cool Whip, powdered sugar, and vanilla until wel

These are a Rachel Ray creation that are fast and taste gourmet delicious! We've had them 3 times in 2 days! 1 box Eggo waffles 1 can of cranberry sauce Honey mustard sauce Seasoned turkey lunchmeat Swiss cheese Butter Thaw the waffles by toasting them until slightly warm. Butter 1 side of waffles. On non-buttered side, take one waffle and spread honey mustard. On the other waffle spread the cranberry sauce on non buttered side. Build sandwich with lunchmeat and cheese. Then, toast sandwich in skillet (buttered side down) until golden brown and cheese is melted. Enjoy!

I don't even like zucchini but these are delicious and I won the Iron Chef award at my ward FHE with them! Prep: 20 min. Bake: 20 min. + cooling Yield: 18-24 Servings 20 20 40 Ingredients 3 eggs 1-1/3 cups  sugar 1/2 cup  canola oil 1/2 cup  orange juice 1 teaspoon  almond extract 2-1/2 cups  all-purpose flour 2 teaspoons  ground cinnamon 2 teaspoons  baking powder 1 teaspoon  baking soda 1 teaspoon  salt 1-1/2 cups  shredded zucchini (i just magic bulleted them, it was about two zucchinis) CARAMEL FROSTING: 1 cup  packed brown sugar 1/2 cup  butter, cubed 1/4 cup  2% milk 1 teaspoon  vanilla extract 1-1/2 to 2 cups  confectioners' sugar Directions In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for

double for 9x13 pan 1 1/2 c cooked mashed butternut squash (or sweet potato) 1 1/2 c cooked mashed sweet potato 1/4 c sugar 1/4 c brown sugar 2 eggs 1/3 c. margarine, melted 1/3 c milk 1 t vanilla Combine squash, sweet potato, 1/4 c sugar, 1/4 c brown sugar, eggs, 1/3 c milk, and vanilla. Stir well. Spoon into lightly greased pan. 1 1/2 T margarine 1/2 c firmly packed brown sugar 3 T flour 1/2 t ground cinnamon 1/4 c chopped pecans Make pecan topping by combining 1 1/2 T margarine, 1/2 c brown sugar, flour, cinnamon, and pecans. Stir well. Sprinkle topping over mixture. Bake at 350 for 35 min.

4 med potatoes, pared and thinly sliced 1/2 c chopped onion 1 3-oz can chopped mushrooms drained salt 1 can condensed cheddar cheese soup 1 80 oz can tomatoes cut up 1 c herb- seasoned croutons In 10x6 baking dish, layer half the potatoes, onion, and mushrooms. Sprinkle with a little salt. In bowl, combine soup and undrained tomatoes. Pour half the soup mixture over vegetables in baking dish. Repeat layers, ending with soup. Cover with foil. Bake, in 350 oven for 1 1/2 to 13/4 hrs. Uncover; top with croutons. Return to oven and bake, uncovered, 5 min more. Stand 10-15 min before serving. Makes 8 servings.

1 pkg. dry Hidden Valley Ranch 1 c mayonnaise 1 c chopped cilantro 3 tomatillos (peel off paper/ found by peppers in fresh produce) 1/3 c buttermilk 1/4 t cayenne pepper Blend all ingredients together.

1 small bottle Kraft Zesty Italian 1 T chili powder 1 T cumin 3 cloves garlic 5 chicken breasts Put all ingredients on low for 4 hours. Shred meat and cook for 1 more hour.

4 t chicken bouillon 4 t garlic minced 1/2 bunch cilantro 1 t cumin 1 can green chili 3/4 t salt 1 T butter 1/2 onion chopped 3 c minute rice Blend ingredients in blender then put in pan on stove and add 3 c water and bring to a boil. Then add 3 c minute rice and simmer for 30 min.

2/3 c butter 1/2 c sugar 1/2 c packed brown sugar 1 egg 1 t vanilla 1 1/2 c flour 1 jar (3 1/2oz) macadamia nuts, chopped coarse White chocolate chips (2 bars chopped) Preheat oven to 325. Beat butler, sugars, egg, and vanilla at high/med until fluffy. Reduce mixer to low add flour then increase mixer until blended. Stir in nuts and chocolate. Cook 17 min or until edges are golden brown and tops look dry. 2 dozen cookies at 200 calories each.

16 oz jar of salsa 1 can of Dr. Pepper 2 cups brown sugar 1 pork roast about 3 lbs Cook on low in crock pot for 10 hours. Shred meat.

In a large bowl mix: 9 c Golden grahams 8 c Corn chex 1 pkg slivered almonds 1 pkg  coconut Syrup topping: Bring to boil and cook 1 min 1 c Karo 1 c sugar or white 3/4 c butter Toss syrup mixture over dried ingredients, serve in mini-individual cups or in large cups or in large bowl with tongs or spoon. Be creative, add different items.

12 large potatoes or 1 bag (24 oz) frozen shredded hash browns 2 cans cream of chicken soup 2 c. sour cream 1 c grated cheddar cheese 1/2 c melted butter 1/3 c chopped onions 2 c cornflakes (crushed) 2 T melted butter Boil potatoes with skins for 30 minutes; cool. Peel and grate into large bowl (or unthaw and put in large bowl). Combine soup, sour cream, cheese, 1/2 c. melted butter, and onions. Gently blend into potatoes. Put in 9x13 pan. Combine crushed cornflakes and 2 T butter and sprinkle on top. Bake at 350 for 30 minutes. Serves 16.

3 3oz pkg lemon Jello 3 c boiling water 3 c 7-up or cold water 1 c mini marshmallows 3 large bananas 1 can 20 oz crushed pineapple Dissolve jello; pour into a 9x13 glass or metal pan. Put in refrigerator until partially set. Drain juice from pineapple, save the juice for the topping. Slice bananas into the jello, add the pineapple and marshmallow. Put back into refrigerator until completely set up. Topping for the Jello 1/2 c sugar 2 T flour 1 c of the pineapple juice 1 well-beaten egg Stir until thick; add 2 T butter, then let cool. When mixture is cool, add 1 cup cool whip. Slowly pour over Jello. Place mini marshmallows all around the edge of the jello and sprinkle grated cheese inside the marshmallow edge.

1 c mayonnaise 1/2 c sugar 1/4 c cider vinegar 1/2 lb. bacon,  fried and crumbled 2 1/2 lb. fresh broccolis 1 c. shredded cheddar cheese Whisk together mayonnaise, sugar, and vinegar. Set aside. Cut broccoli into small pieces and combine in large bowl with cheese and bacon. Toss with mayonnaise dressing. Cover and chill overnight before serving serves 6-8 people.

3/4 c butter 2 1/2 c thin pretzel sticks 1 8oz tub cool whip 1 c butter 2 c water 1 large pkg raspberry flavor jello 2 10oz pkg frozen raspberries, slightly thawed 1 15 oz can crushed pineapple, undrained Melt butter and pour into 9x13 pan. Smash pretzels with rolling pin or use food processor and pat evenly into bottom of cake pan. Bake at 400 for 10 min. Cool. In a large bowl combine cream cheese, sugar, cool whip. Dab on top of cooled pretzels and spread to edges of pan. Refrigerate for 1 hour. Bring water to boil. Completely dissolve jello in boiling water. Cool in refrigerator syrupy. Add the slightly thawed raspberries and crushed pineapple and stir. Pour carefully over top of cream cheese mixture. Refrigerate overnight or at least several hours until firm. Makes 12 servings.

1 c finely chopped onions 1 c finely chopped celery 2 c finely chopped potatoes 2 6oz cans minced clams 3/4 c butter 3/4 c flour 1 quart half and half cream 1 1/2 t salt 2 T red wine vinegar Simmer clams and set aside. Par boil vegetables and set aside. Melt butter and add flour, blending well. Add cream with wire whisk until smooth and thick. When sauce is ready add clams and vegetables, simmer, serve.

1 lb hamburger cooked and drained 1/2 c chopped onion 2 26-oz cans stewed tomatoes, undrained 3 c water 2 16oz cans kidney beans 1 16oz can tomato sauce 1 pkg taco seasoning Mix all together, simmer covered for about 15 minutes. Serve over corn chips (Fritos) with cheese, sour cream, and guacamole. Can also be served with chopped tomatoes, olives, etc.

Cooked chicken, chopped or shredded (about 3 breasts) 2 small cans or 1 large can Cream of Chicken Soup 1 1/2-2 c milk Cooked Rice (enough for everyone) 1 pkg crunchy chow mein noodles 1 c chopped tomatoes 2 c frozen petite peas 1 c chopped celery 1 c chopped yellow onion 2 c cheese 1 can pineapple tidbits 1/2 c shredded coconut 1 c nuts 1/2 c chopped parsley to garnish Cook the chicken in boiling water until done. Drain, shred or chop and set aside. Open cans of soup and add the milk. Dump in the chicken and let it simmer on low. Put out the rest of the toppings in bowls. Let eaters build their own.

6 boneless, skinless chicken breasts 1 c cream of chicken soup 1/2 can of milk (use soup can) 1 sm pkg of dry Italian salad dressing 8 oz cream cheese Layer ingredients in order in your crock pot, do not stir or mix--just layer. Cook 4 hours on low then stir 4 hours on low. Serve over rice, potatoes, or noodles.

Sauce: 6 T butter 1 1/2 c whipping cream 1 c fresh grated parmesan cheese salt and pepper ground nutmeg Melt butter in sauce pan and whipping cream cook a few minutes at med low heat. Then add cheese, salt and pepper and nutmeg. Cook until thick. If not thick enough add more cheese. At this point you may also add sauted mushrooms or chicken cooked in butter. Serve over spinach fettuccine pasta or plain fettuccine pasta. Serve hot.

4 boneless skinless chicken breasts 2 t salt 6 slices of bacon 1/2 c mustard 1/2 c honey 1/4 c corn syrup 1/4 mayonnaise 1 T dried onion flakes 1 T vegetable oil 1 c mushrooms 2 c shredded colby jack cheese 1 T chopped fresh parsley Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 min. Preheat oven to 350. Cook bacon in frying pan until lightly brown and Crisp. Set aside. In medium bowl combine the mustard, honey, corn syrup, mayonnaise, and onion flakes. Remove half of sauce, cover and refrigerate to serve later. Heal oil in large skillet. Place the breasts in skillet and saute for 3-5 minutes per side. Remove from pan and place in 9x13 pan. Apply the honey mustard sauce to each breast then layer each piece with mushrooms and bacon. Sprinkle top with shredded cheese. Bake in oven for 15 min or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the remaining honey mustard sauce.

2 graham cracker crusts--deep dish 1 can pie filling (cherry or blueberry) 8 oz cream cheese 2 c powdered sugar 2 pkgs of Dream whip In a bowl, mix: Mix dream whip following directions. In a separate bowl, whip until smooth cream cheese and powdered sugar. Mix together the two bowls of ingredients. Fill the two pie crusts (saving 1/2 c of filling for topping) Add 1/2 can of pie filling to each pie in the center. Use saved pie filling, top each pie in center. Chill for 4 hours.

Elisha's favorite! 2 c sugar 1/2 t salt 1 c water 1/2 c sour cream 1 t baking soda 2 c flour 1 c butter 4 T coca 2 eggs In large bowl or mixer put sugar, flour, and salt. In small heavy pan bring butter, water, and cocoa to boil. Take from heat and add immediately to dry ingrediants. Add sour cream, eggs, and baking soda. Mix well until blended. Batter will be very thin. Pout into lightly greased and floured 10x15 jelly roll pan. Bake for 20-25 minutes at 375. Test with toothpick. Don't over bake. Frosting 1 c chopped nuts 1 box powdered sugar 1 tsp vanilla 6 T milk 4 T cocoa 1 cube butter Boil milk, butter, and cocoa till bubbly. Mix in sugar, powdered sugar, and nuts, beating until smooth. Spread over slightly cooled cake.

1 1/4 c flour 1 t baking soda 1 c butter softened (or shortening) 1/4 c sugar 3/4 c brown sugar 1 small box Jello instant vanilla pudding 2 eggs 3 1/2 cups quick oatmeal 1 c raisins or butterscotch chips Mix flour with baking soda and set aside. Combine butter, sugars, and pudding in mixing bowl. Beat till smooth and creamy. Beat in eggs, gradually add flour mixture. Stir in oats and raisins. Bake at 375 for 10-12 minutes.

2 c brown sugar 2 eggs 1 c butter 1 t vanilla 2 1/2 c flour 1 t baking powder 3 c oatmeal Blend sugar, eggs, and butter. Add vanilla. Mix together flour and baking powder; then add to mixture. Fold in oatmeal. Pat 2/3 of the mix into a 9x13 pan. Set remaining aside. In sauce pan, melt until creamy 1 package of chocolate chips 1 can of sweetened condensed milk 2 T butter Add: 1 t vanilla 1 c nuts With 2/3 mixture patted into 9x13 pan, dribble melted chocolate mixture on top. Clump on the remaining crumb mix and gently pat down with floured hands. Bake at 350 for 25-30 minutes. 

from Grandma Evy's kitchen, 2-3 10 oz packages frozen broccoli 4 chicken 4 cans cream of chicken soup 1 c mayonnaise 2 tsp curry 2 c shredded cheese 2 c bread crumbs (optional) Cook broccoli until done, lay on bottom of 9X13 pan or casserole dish. Cook the chicken and shred. Place the chicken on top. Mix soup, mayonnaise, and curry and pour over top. Top with shredded cheese and breadcrumbs. Bake at 350 for 30 minutes.