Thompson Girls' Recipes

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 u...

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.