ES Community Cookbook

ES Community is putting together a cookbook and they need your recipes!
Here is the info if you are interested:
First Annual ES cookbook
Bring your families and your favorite recipes to share with everyone along with a copy of the recipe to be published in the 1st Annual ES Cookbook.

When:
Dec 16,
6:30-9PM
ES Clubhouse

The cookbooks will be $10 and will be ready for Easter. All proceeds will be donated to the Leukemia & Lymphoma Society. For more info, go to:
http://www.insideeaglesprings.com/custom.asp?id=461534&page=80

Final Count for November Exchange

Hi All!

Here is the final count for those participating in the freezer exchange on Tuesday November 16th @ 7pm at Amy Smith's home:

1. Mitzi P.

2. Becca M.

3. Becca S.

4. Alisha A.

5. Amy S.

Make 4 freezer meals to exchange and 5 if you want one for yourself. Also, if you'd like to make an extra for Jamie Smith, that would be great!

Thanks,

Amy

November Exchange/Cooking Taster's Group

Hi!

I would like to host the next Freezer Exchange and do a Cooking Taster's Group. It will be held on Tuesday November 16th, 7pm @ Amy Smith's home. For the cooking portion, I will be teaching how to make a meal/dessert bread braid. You DO NOT have to do the freezer exchange to come. All are welcome! We had such a great time at Mitzi's last month and learned tips from everyone. Please let me know if you are interested in doing the exchange. Hope to see you there!

Amy

Chicken Lasagna Rolls

Photo by: Taste of Home

1 small onion, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14 1/2 oz.) chicken broth
1 cup milk
1 1/2 cups shredded Monterey Jack cheese
3 cups diced cooked chicken
6 cups frozen chopped broccoli, thawed and drained
2 eggs, lightly beaten
3/4 cup dry bread crumbs
1 jar (6 1/2 oz.) diced pimientos, drained
1/4 cup minced fresh parsley
1/2 teaspoon salt, optional
12 lasagna noodles, cooked and drained

In a large sauce pan, saute onion in butter until tender. Stir in flour until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in cheese. Pour 1/3 cup each into two greased 8 in. square baking dishes; set aside.

In a large bowl, combine 1 cup cheese sauce, chicken, broccoli, eggs, bread crumbs, pimientos, parsley and salt. Spread about 1/2 cup over each noodle. Roll up jelly-roll style, beginning with a short side; secure ends with toothpicks.

Place six roll-ups curly end down in each baking dish. Top with the remaining cheese sauce.

Cover and freeze one casserole for up to 3 month. Cover and bake second casserole at 350 degrees for 40 minutes. Uncover; bake 5 minutes longer. Discard the toothpicks.

TO USE FROZEN CASSEROLE: Thaw in the refrigerator for 8 hours. Bake as directed.

Pg. 44 Taste of Home Fall 2010 Magazine

Serve with salad and bread! A few tips if you want to make this. Cook 2-4 extra lasagna noodles; you will have enough mixture to fill a few extras. Also – if you are doubling it, make sure you have a REALLY big bowl for the mixture. Plan some time to make this. I think just rolling them up took me 30 minutes to make 6 small pans. Hopefully they turn out really yummy!

My sister found this blog for freezer meals.
I haven't tried any of these yet, but I thought you might be interested.
See y'all next tuesday!

http://feedyourfreezer.blogspot.com/

Oct exchange

Hi Girls,

Here is who I have down for the Freezer Meal Exchange for this month, Tues Oct 19 @ & PM, Mitzi's house:

1. Rebecca Moser
2. Alisha Ashton
3. Jamie Smith
4. Amy Smith
5. Mitzi Peterson
6. Heika DeHart

Please let me know if I forgot someone :)

This means you need to make 5 meals--6 if you would like one for yourself.

There will be a Cooking/Tasters Table to introduce our freezer meal group to others who are interested. The meal I will be making is Macadamia Nut-Crusted Mahi Mahi, Chinese Coleslaw, & Pickled Beets.
Please invite anyone who is interested in the cooking/tasters group! Come and get some new ideas for meals for your family!

October Exchange

Hi Girls!

We took off a while for the summer, anyone up for starting up the exchange again?
I am willing to host, why don't we try for Tues, Oct 19, 7 PM.
Please email me to know if you would like to participate in the Exchange.

Also,I want to try out the "cooking/tasters group", so I might experiment with that if you don't mind. You can come to the cooking group whether you participate in the Freezer Meal exchange or not. It will probably end up being more of a tasters table, where you can ask questions about preparation, enjoy yumminess, and good company:). It will probably end up being less than 45 minutes for the cooking group, if you only want to do the exchange, you don't have to stay for the rest.

I am thinking of doing either Pizza (with a twist of olive oil in place of tomato sauce)--it sounds weird, I know, but it is so yummy... or Macadamia Nut Crusted Mahi Mahi (fish). Please let me know what your preference is, and I will decide based on interest! Thanks and Have a great day,
Mitzi

July Exchange

Hey Girls,

Just a reminder that our meal exchange will be Tuesday, July 13th at 7 p.m. Please let me know ASAP if you plan on coming so we can let everyone know how many meals to make. THANKS! :)

Alisha

July Exchange

Hi Girls....I haven't hosted in quite a while, so I guess it's my turn. The exchange (possibly cooking/dessert group?) will be :

Tuesday, July 13th
7 p.m.
Ashton Home - 12330 Crescent Mtn. Ln.

Please let me know if you plan on attending so I can get a head count! Thanks!
Alisha

Sweet and Sour Chicken

Ingredients

Batter to coat chicken:
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying

Sauce:
• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 2 green bell pepper, cut into 1 inch pieces
• 3/4 cup white sugar
• 3/4 cup water (divided)
• 1/2 cup distilled white vinegar
• 2 drops orange food color
• 1/4 cup cornstarch


Directions
1. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
2. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
3. In a saucepan, combine 1/2 cup water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Add pineapple and green bell pepper pieces and allow to simmer for a couple of minutes. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water in a cup and mix thoroughly; slowly stir mixture into saucepan. Continue stirring until sauce thickens.
4. Spoon sauce over chicken and eat with rice and egg rolls.

Freezer version
Freeze fried chicken and sauce separately. On serving day: Thaw sauce. Pull chicken out of freezer as oven is preheating to 350 degrees. Place chicken on cookie sheet and bake for 15 minutes to crisp outside. In meantime, put sauce in a pot and heat through.

EXTRA TIPS
-Don't pour sauce over all of the chicken. If you have leftovers it makes the chicken soggy. Store them separately in the fridge and the next day, crisp the chicken in the oven at 350 for 10 ish minutes or pan fry the chicken for a couple of minutes, then put sauce on individual portions.

-If you don't have self-rising flour, just add an additional 1/2 teaspoon salt and 1 1/2 teaspoons baking powder to the regular flour.

-The full version makes A LOT, so I like to double the sauce, or if I'm making it just for my family, I half the batter and the chicken and keep the regular amount of sauce.

June Exchange

Here is who will be participating in the June Exchange:

1. Erin Bailey
2. Jamie Smith
3. Mitzi Peterson
(Please let me know if I missed anyone.)

Please make 2 meals to exchange.
If you would like to make an extra one for Becca Moser, I am sure she would appreciate it!:) Thanks! See you June 15th at 7 PM

June Freezer Meal Exchange

The June exchange will be held at Mitzi's house on
Tuesday June 15th at 7 PM
If you would like to participate, please email me to let me know!
Thanks!
Mitzi

Is anyone hosting the freezer meal exchange for June? I missed May, and didn't hear if someone else is hosting. If no one is, I would be willing to do it.
Thanks,
Mitzi

White Chicken Chili

2 teaspoon minced dried onions

1 teaspoon ground cumin

½ teaspoon oregano leaves

½ teaspoon garlic powder

2 cans (14 ½ ounces each) white beans

2 cups cooked, cubed chicken

1 cup chicken broth

1 can (4 ½ ounces) chopped green chilies (optional)

* Mix all ingredients in large saucepot. Simmer 15-20 minutes or until heated through.

Freezer meal: Follow all directions, when done place in ziploc bags and freeze. On cooking day- Thaw. Heat through in large pot.

May Exchange

Hi Ladies,

For the exchange tonight I made Baked Ziti. I think Erin has made this before and posted it here. The recipe is from Joy Kirkham. See you tonight!

May Exchange

Hi ladies,
May's exchange will be Tues the 11th, 7:00pm @ my house (12226 Fall River Pass Ln). Let me know if your interested (moser.rebecca@gmail.com). See you then.

Breaded Parmesan Chicken

INGREDIENTS:
1 clove garlic, minced
1 stick unsalted butter (1/2 cup), melted
1 C dried bread crumbs
1/3 C grated Parmesan chicken
2 Tbls. chopped parsley
1/4 tsp. salt
1/4 tsp. garlic salt
1 lrg. pinch Italian Seasoning
1/8 tsp. ground black pepper
2 lbs. boneless, skinless chicken meat, cut into 2x2 in pieces or smaller

DIRECTIONS:
Preheat oven to 450. In bowl, combine garlic and melted butter. In another bowl, mix bread crumbs, parmesan cheese, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into butter then crumb mixture to coat.

Place chicken pieces in 9x13 in. baking dish. Drizzle w/ remaining butter and bake uncovered for 15 minutes, or until chicken is cooked through.


* To freeze: Place chicken pieces into two 8x8 in. tin pans and bake 15 mins or until cooked through. Cool, cover with foil and put in freezer.

** To eat freezer meal: I've never done this before, but I think you would want to heat the oven to 350 and bake the frozen chicken for 20 minutes or until hot through. Remove chicken from oven. Heat oven to 450 and bake 5-10 minutes to get the outside crispy.

Add one more meal

Ladies,
I was an idiot and didn't see Becca's email to me, but she would like to participate. So, we have Jamie, Alisha, Mitzi, Becca, and Erin.

Make 4 meals to exchange, 5 if you want one for yourself.

Sorry about that. If you've already made your meals, then let me know and I'll figure something out.

Thanks!

April Exchange

Hi ladies,
For this month I have Mitzi, Jamie, Alisha, Erin.

Let me know if anyone else wants to join. If not, then make 3 meals to exchange, 4 if you want one for yourself and I'll see you Tuesday, the 13th at 7pm!

APRIL Exchange

Hi ladies,
The next exchange will be Tuesday, April 13th at 7pm at my house.

17603 Sierra Creek Ln.

Let me know if you can make it!

Erin

Orange Rolls

Grandma Theobald's ORANGE ROLLS

SCALD then let cool: 1 C. milk
1/2 C. butter
1/2 C. sugar

DISSOLVE together: 1/3 C. warm water
1 yeast cake
1 tsp. sugar (let mixture rest about 5 minutes)

Add yeast mixture to COOLED MILK mixture (milk should be cooled enough so
"NOT" hot to the touch) I put the milk in a bowl and then set the bowl in a
larger bowl of ice to cool the milk faster. If the milk is "too" hot it will
kill the yeast and your dough will not raise!

Add 2 beaten eggs and 4 C. flour and stir. ( I add about 1/2 Cup more flour
is dough seems too sticky)

Cover dough with a dish towel and let rise until double in size.

Roll out dough to 1/2 inch thickness. (like you would for cinnamon rolls)
Spread orange sauce over evenly, roll up and slice about 1 inch thick.
Place in greased muffin tins to bake. Let rolls rest about 1/2 hour before
baking.



ORANGE SAUCE:

GRATED RIND OF 2 ORANGES OR 2 TLB.
1/2 C. BUTTER
1 C. SUGAR

Cook in small skillet, let sauce bubble 1 minute, then pour immediately over
dough. Bake 350 degrees 15-20 minutes (makes 24)

Honey Mustard Chicken

Makes two meals for six people, three meals for four or four meals for three people!

12 skinless, boneless chicken breast halves
salt and pepper to taste
1 cup honey
1 cup prepared mustard
2 tsp dried basil
2 tsp paprika
1 tsp dried parsley

Preheat oven to to 350F. In a 9x13 baking dish, lightly greased, place chicken breasts. In a small bowl, combine honey, mustard, basil, paprika and parsley, mixing well. Pour half of mixture over chicken, using a spoon to make sure that all the chicken has some sauce on top to prevent chicken from drying out. Lightly cover with tin foil. Bake for 30 minutes, remove foil and turn chicken over. Pour remaining sauce over chicken and cook for 10 minutes or until chicken is cooked.

Allow to sit for 10-15 minutes, then divide chicken into appropriate freezer containers for the servings you desire (makes 2 meals for six people; 3 meals for four people; or four meals for three people). Allow to cool and freeze.

On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 350F oven, cook for 20-45 minutes depending on number of breasts, or until completely hot throughout. Serve!

Double Grilled Aloha Quesadillas

Double Grilled Aloha Quesadillas

4 boneless, skinless chicken breasts
6 Tbsp olive oil
2 Tbsp apple cider vinegar
1 Tbsp honey
1/3 c. fresh cilantro, finely chopped
2 cloves garlic, finely chopped
¼ tsp salt
1/8 tsp pepper
1 c. pineapple, finely chopped
½ c. kiwi, finely chopped
½ c. mango, finely chopped
½ c. red onion, finely chopped
8 large flour tortillas
3 c. Monterrey Jack cheese, shredded

In a large bowl, whisk together 4 tablespoons olive oil, vinegar, honey, cilantro, garlic, salt & pepper until well combined. Add pineapple, kiwi, mango & red onion to bowl and lightly toss fruit to coat. Measure out about 1 cup of fruit mixture and pour into a large re-sealable plastic bag. Drain off any excess liquid from remaining fruit mixture and add to fruit in bag. Place chicken breasts in bag and lightly toss to coat. Marinate in refrigerator 30 minutes to 1 hour. Wash hands. Cover remaining fruit mixture and place in refrigerator until ready to use.
Pre-heat grill to medium high. Remove chicken from marinade. Discard leftover marinade. Grill chicken 7 to 10 minutes per side or until done (internal temp 180 degrees F). Remove from grill, cool slightly then coarsely chop.
Brush one side of each tortilla with 2 Tbsp olive oil. Place tortillas on work surface, oiled side down. Sprinkle half of cheese evenly over five of the tortillas. Top cheese with chicken pieces. Using a slotted spoon, spoon 1 to 2 tablespoons reserved fruit mixture over chicken. Sprinkle with remaining cheese, then top with remaining flour tortillas, oiled side up. Grill quesadillas 1 to 2 minutes per side or until cheese has melted and quesadillas are heated through.
Serving suggestion: Serve with any remaining fruit salsa & sour cream. Refrigerate leftovers.
Texas Fixin's Cookbook, pg 1

A Thought

I know most of you have already made your meals, darn you people who don't procrastinate :) Anyway, I thought it would be a nice gesture if we made additional meals for Cherie Black. For those of you who don't know, Cherie had her baby last Tuesday morning via emergency c-section. She is doing well, but baby Charlie is in the NICU. He has had to have two platelet transfusions and they aren't sure what is going on with him. His liver doesn't seem to be functioning properly. Anyway, they are constantly at the hospital, so hot meals are kind of hard to do, but I thought freezer meals might be nice so that they could cook them whenever they are back at home.

If you have already made your meals, then don't worry about it, but if you haven't, maybe consider doing an extra one. Thanks ladies!

Erin

Hi Ladies,
Here is everyone who wants to participate in the March exchange:
Alisha
Erin
Jamie
Mitzi
Everyone make 3 meals (4 if you want one for yourself). If there is someone I have missed, please let me know.
THe meeting date is March 9th at 7pm
17251 Pecos Park Lane
See you there!
~Mitzi

Additional Meal Favorites

I learned after I created the favorite meal pole that once people start voting you can't edit or add more meal options. So just FYI these are also some meals people really liked:

• Beefy Spanish Rice
• Stuffed Shells
• Chicken Flautas
• Chicken Pot Pie

Chicken Flautas

6 (10 inch) flour tortillas
1/2 c. chopped onion
1 clove garlic, minced
1 tsp. cooking oil
2 c. shredded cooked chicken
1 c. canned black beans, rinsed and drained
1/2 c. salsa
1/2 c. shredded Mexican cheese
2 Tbsp snipped fresh cilantro

Warm tortillas in microwave for 30 seconds or until heated through.
In a large saucepan, cook onion and garlic in the 1 tsp hot oil until tender. Stir in chicken, black beans, salsa, the cheese, and cilatnro.
For each flauta, spoon about 1/2 cup filling across each warm tortilla about 1 1/2 inches from one edge. Roll up tortillas as tightly as possible. Secure with wooden toothpicks. Place flautas on a large baking sheet and brush with 1 Tbsp cooking oil. Bake at 350 for 30-40 minutes or until golden brown and heated through. Serve as directed.
Serve with guacamole, salsa, and sour cream.

Vote for your Favorite Meals

OK I've added a few meals my family really liked to a poll on the side. Vote for your favorites to help us get ideas of meals everyone really liked and wouldn't mind repeated. I think you can sign in and add more meals to be voted on. If someone wants to try it and let me know. If that doesn't work just email them to me and I'll be happy to add them into the poll.

Hi Ladies,
I will be hosting the next freezer meal exchange for March.
It will be Tues. March 9th at 7 PM at my house, 17251 Pecos Park Lane.
Please email me to let me know if you want to participate!
Have a great day!
~Mitzi

Mexicali Pork Chops

**Recipe from Families.com

Serves: 4

* 4 pork loin chop -- 3/4" thick
* 1/2 cup green bell pepper -chopped
* 1/4 cup diced onion
* 1 can diced tomatoes -- (16 ounce)
* 1 can corn -whole kernel -- (8 ounce) drained
* 1 can kidney beans -- (8 ounce) drained
* 1/2 cup white rice
* 1/2 cup water
* 1 can diced green chilies -- (4 ounce)
* few dash hot pepper sauce

If pork chops are frozen, do not thaw until ready to use. If they are fresh, freeze them and keep with the dish. Cook green pepper and onion in oil till tender but not brown. Stir in undrained tomatoes, drained corn, drained kidney beans, uncooked rice, water, chilies, hot pepper sauce, and 3/4 tsp salt. Bring to a boil. Pour into a 12x7 1/2x2-inch baking dish. Freeze.

To serve: Thaw dish. Brown pork chops. Season with salt and pepper. Arrange pork chops on top of dish. Cover and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more or until meat is tender.

Ice Cream Sandwich Dessert

12-19 Ice cream sandwiches
1 carton (12oz) whipped topping, thawed
1 jar (11 3/4oz) hot fudge ice cream topping
almonds or Heath bar for topping
1 C. peanuts

Cut one ice cream sandwich in half. Place one whole and one half sandwich along the short side of ungreased 13x9x2-inch pan. Arrange sandwiches in the opposite direction in the pan. Spread half the whipped topping. Spoon fudge topping by teaspoon full onto the whipped topping.

Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ingredients. Pan will be full. Cover and freeze up to 2 months. When ready to serve, take out of freezer 20 minutes before serving, & cut into squares.

**pg. 198 in Texas Fixin's cookbook.

Stawberry Oreo Cookie Whip

Ingredients:
4c strawberries
1 (14oz) can fat free sweetened condensed milk
1/4 c. lemon juice
1 (8oz) pkg cool whip (thawed)
8 low fat oreo cookies
1 Tbsp butter (melted)

Directions:
Line a bread pan with foil. In a large bowl mash 2 cups of the strawberries with a potato masher. Add the condensed milk to the strawberries, stir. Add lemon juice, stir. Add 2 cups of cool whip, stir. Pour the strawberry mixture into the foil lined pan.

Crush the oreo cookies finely into a small bowl. Add melted butter, stir. Spread the cookie mixture evenly over the top of the strawberry mixture. Use the back of a spoon to lightly press the oreo cookie mixture into the strawberry mixture. Cover the top of the loaf pan with foil. Freeze overnight.

The next day remove it from the freezer, remove the foil from the top. Invert the pan onto a plate, if any foil sticks peel it off. Frost the loaf with the other 2 cups of cool whip. Slice the remaining strawberries and arrange them on top of the cool whip frosting. Slice like bread to serve.

(p. 191 of Texas Fixin's ward cookbook)

Great minds think alike, sorry guys I too made Tater-Tot Casserole. See p. 128 of Texas Fixin's ward cookbook, recipe by Stephanie Crosby.

Butterscotch Cheesecake Bars

I thought about not posting this since it is a family recipe, but it sounded like most of you wanted it...so I caved... :)

1 pkg. (12 oz.) butterscotch chips
1/3 c. margarine or butter
2 c. graham cracker crumbs
1 c. chopped nuts (Walnuts are what I use)
1 (8 oz.) cream cheese softened
1 (14 oz.) can Eagle Brand milk
1 tsp. vanilla
1 egg

Pre-heat oven to 350 degrees. In medium saucepan, melt butterscotch chips and butter. stir in crumbs and nuts. Press 1/2 mixture into greased 9x13 pan. in large mixing bowl, beat cream cheese until fluffy. Beat in milk, vanilla and egg. mix well. Pour over crumbs and top with remaining crumbs. Bake 25-30 minutes or until toothpick comes out clean. Cool to room temperature. Chill before cutting into bars. Refrigerate leftover.

Tater Tot Casserole

1 lb. ground beef
1 pkg. Tater tots (you won't use the whole thing)
1 can cream of celery soup
1 can cheddar cheese soup
1/2 - 1 onion, chopped
1/2 - 1 green pepper, chopped

Brown meat, onion and green pepper. Drain fat and place mixture in bottom of casserole dish. Spread cream soup and cheddar soup on meat. Put frozen tater tots on top and bake using instructions on tater tot package.

Feb Exchange

Reminder: We are doing a dinner & dessert exchange this month.

Feb. 9th @ 7:00pm
Rebecca Moser's
12226 Fall River Pass Ln

Count:

• Dinners: Amy, Alisha, Erin, Becca, Mitzi (so bring 4 to exchange)
• Desserts: Amy, Alisha, Erin, Becca, Jamie (again bring 4 to exchange)

Desserts should we do 12 or 24 serving size? Let me know what you think is best.

Also, if I missed anyone let me know.

February Exchange

When: Tuesday, February 9th @ 7:00pm
Location: Rebecca Moser's 12226 Fall River Pass Ln
Please email at moser.rebecca@gmail.com to RSVP or with questions

We will be exchanging both freezer meals and freezer desserts. If you only want to do one or the other that's fine just let me know.

TEX-MEX TURKEY CASSEROLE

** from page 108 of ward cookbook

Ingredients:
1 lb. ground turkey (I used extra lean ground beef)
1 med. green pepper, chopped
1 med. onion, chopped
3 garlic cloves, minced
2 cans black beans- I used one
1 jar salsa (16 oz)
1 can tomato sauce (15 oz)
1 can Mexican stewed tomatoes
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground cumin
12 corn tortillas
2 C shredded cheese

Directions:
In a large pan sprayed with cooking spray, cook turkey, pepper, onion, and garlic until meat is no longer pink. Stir in beans, salsa, tomato sauce, tomatoes, and spices. Bring to a boil, reduce heat and simmer for 10 min.

Spread 1 cup meat sauce in a 13x9 dish and top with 6 tortillas (torn in pieces). Spread with half of remaining meat sauce. Sprinkle w/ 1 cup cheese. Layer with remaining tortillas and meat sauce. Cover and bake at 350 for 20 min. Uncover,
sprinkle with remaining cheese and bake 5-10 minutes longer.

**If freezing: Follow directions, but don't bake. Cover with foil and freeze.

On cooking day: Thaw completely and follow baking directions from above, you may need to bake a few minutes longer the first time.

Swiss Cheese Chicken

Swiss Cheese Chicken
(pg. 89 in the ward cookbook)

Chicken breasts, enough to fill bottom of 8x8 dish
Swiss cheese
1 can cream of chicken soup
1/2 can milk
Stove Top Turkey Stuffing
butter

Layer chicken in 8x8 dish. Layer Swiss cheese over chicken. Mix 1 can cream of chicken soup and 1/2 can milk. Pour over chicken. Top with Stove Top Turkey Stuffing. Drizzle butter on top. Bake @ 350 for 1 hour.

January Exchange

Just a reminder that the January exchange is coming up.

Tuesday, Jan. 12th
7:00 p.m.

Ashton Home
12330 Crescent Mtn. Ln.

Right now I have Alisha, Mitzi and Erin participating in the exchange. If anyone else wants to participate please let us know so we know how many meals to make.