Sunday Dinner Recipes

Gruyere Potato Gratin

Submitted by Kelly Eyring

By Jennifer Eyring

1 yellow onion, thinly sliced

2 T. olive oil

1 T butter

2 lbs. russet potatoes

2 cups plus grated Gruyere cheese (1/2 pound) get this at Sam’s

1 t. salt

½ t. pepper

Preheat oven to 350 degrees

Butter inside of large baking dish

Saute onion in olive oil and butter on medium low heat for 10 minutes

Peel potatoes, then thinly slice them. Mix the sliced potatoes in large bowl with 2 cups of cream, 2 cups cheese, salt and pepper. Add sauted onions and mix well. Pour potatoes in to baking dish and press down smooth. Combine remaining 2 T. cream with ½ cup cheese and sprinkle on top. Bake for 1 ½ hours until potatoes are very tender and top is browned and bubbly. Let set for 10 minutes.

This can be made and baked days ahead and then reheated at 350 for about 30 minutes.

Pecan-Crusted Salmon

Kelly Eyring

• 3 tablespoons Dijon mustard
• 3 tablespoons butter, melted
• 5 teaspoons honey
• 1/2 cup fresh bread crumbs
• 1/2 cup finely chopped pecans
• 3 teaspoons chopped fresh parsley
• 6 (4 ounce) fillets salmon
• salt and pepper to taste
• 6 lemon wedges

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
2. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
3. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

Cherry Cheesecake

Debbie Willis

1 package white cake mix
2 packages (8 OZ. each) cream cheese, softened
4 cups confectioners sugar
1 pint whipping cream, whipped
2 cans (21 oz. each) cherry pie filling

Prepare cake mix according to package directions. pour into two greased 13x9x2 in. baking pans. Bake at 350 for 20 minutes. cool. In a mixing bowl, beat the cream cheese and sugar until fluffy; fold in the whipped cream. Spread over each cake. top with pie filling. chill for 4 hours or overnight.

Creamy Black Bean Salsa Chicken

Sarah d'Evegnee

This is ideal for those Sundays when you need a meal that doesn't take more than a few minutes to prepare, but will still feed the starving troops.

2-4 boneless, skinless chicken breasts

1 cup chicken broth

1 cup salsa

1 can (15 oz) corn, drained

1 can (15 oz) black beans, rinsed and drained

1 package taco seasoning

½ cup sour cream (We use light)

1 cup grated cheddar cheese (We use part-skim mozarella)
Place chicken in greased crock pot. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low 6-8 hours or high 3-4 hours. Remove chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in slow cooker, then pour over chicken. Makes 3-5 servings. I also like to cook it in the oven in a 9x13 pan so the chicken doesn't get too soft like it does sometimes in the crook pot. Just cook at 350 for about an hour. (Frozen chicken breasts work GREAT too--you just need to cook it for about 15-20 minutes longer.)
I use 6-8 boneless, skinless, frozen, chicken tenders and I don’t remove them. About 30 minutes before dinner I add light sour cream and mozzarella cheese and stir to shred chicken. We eat it over brown rice and it feeds all of us.

Peanut Butter Fudge Cookies

Sarah d'Evegnee


1/2 c butter

1/2 c Peanut butter

1/2 c sugar

1/2 c brown sugar

1 egg

1/2 t vanilla

1 1/4 c flour

3/4 t baking soda

1/2 t salt


Cream butter, sugars, eggs, and vanilla. Add flour Baking soda, and salt. Mix well. Roll into 1 inch balls and place in greased mini muffin tine. Bake for 10-12 minutes or until lightly browned. As soon as they come out of the oven, make an indention in the middle to create a sort of "well."


Let cool for 4-5 minutes. Fill with chocolate ganache (recipe follows)


Chocolate Ganache

1/2 cup milk chocolate chips

1/2 cup semi-sweet chocolate chips

1/2-1 can sweetened condensed milk

1 t vanilla


Put chocolate chips in microwave-safe bowl and melt for 30 seconds then stir. Keep heating for 30 more seconds and then stirring until they are completely melted. Add 1/2 can of milk and then add more if it is too thick. Add vanilla. Put half of ganache in a ziplock bag and snip off about 1/2 inch of the tip with scissors. Pipe ganache into cookies.

Apple and Spinach Salad

Shannon Packer

2 TB fresh lime juice
2 TB fresh orange juice
2 tsp Dijon Mustard
2 tsp honey
1/4 tsp salt
Freshly ground black pepper to taste
1/2 cup thinly sliced red onion
8 cups fresh baby spinach (about 8 ounces)
1 large apple, cored and thinly sliced
1/4 cup (1 ounce) crumbled blue cheese or feta cheese

Combine juices, mustard, honey, salt and pepper in a small bowl and whisk
together. Place onions and spinach in a large bowl. Add dressing and toss
together. Top with Blue Cheese or Feta Cheese. Can also top with peans or
almonds.

Angel Hair Pasta with Shrimp
By Janet Lee Chamberlain in “Five Star Recipes from Well-Known Latter Day Saints
with some adaptations by Kelly Eyring

12oz. fresh or frozen shrimp, peeled and deveined
1 cup chopped onion
2 cloves garlic, minced
1 Tbs. olive oil
½ cup white cooking wine or water
2 Tbs. snipped fresh basil
3 tsp. snipped fresh oregano
2 tsp. chicken bouillon granules
1 tsp. cornstarch
1/8 tsp pepper
6 oz. dried angel hair pasta, cooked
2 medium tomatoes, peeled, seeded, and chopped
¼ snipped parsley
½ cup grated Parmesan cheese

Thaw shrimp if frozen.

In a large saucepan cook the onion and garlic in hot oil until onion is tender. Combine the cooking wine or water, basil, oregano, bouillon granules, cornstarch, and pepper. Add to saucepan. Cook and stir until bubbly.

Add shrimp to liquid mixture in saucepan. Cover and simmer about 3 minutes or until shrimp turn pink.

Meanwhile, cook pasta in boiling water for 2 minutes, until it is al dente. Stir tomatoes into shrimp mixture and heat through. To serve, toss pasta with parsley. Spoon shrimp mixture over pasta. (I like to mix it all together) Sprinkle with Parmesan cheese. ( Of course I like plenty of cheese too).


Creamed Zucchini Soup with Shrimp
Nicole Burt

This comes from Cooking Lite and was my favorite growing up!

4 1/2 C water, divided
1/2 LB small fresh shrimp
pam
1 medium onion, chopped
1 clove garlic, minced
6 small zucchini, sliced
1 TBL chicken bouillon granules
1 TBL chopped fresh basil
1/8 tsp pepper
1 C skim milk
1/4 C grated parmesan cheese

Bring 1 1/2 C water to boil in saucepan; add shrimp. Reduce heat; cook 3-4 min (do not boil). Drain, and rinse in cold water. Peel, devein, and coursly chop shrimp.
Coat small dutch oven with cooking spray; place over medium heat until hot. Add onion sand garlic; saute until tender.
Stir in Zucchini, 3 C water, bouillon, basil and pepper. Cover and bring to a boil; reduce heat, and simmer 10 min or until zucchini is tender. Transfer zucchini mixture in batches into container of an electric blender or food processor; process until smooth. Return to Dutch oven, and stir in milk and cheese. Cook over low heat, stirring constantly, until cheese melts. Add shrimp, and heat thoroughly. Makes 1 1/2 quarts (84 calories per 1 C serving).
protein 9.7/fat 1.8/carbs 8.2/cholesterol 46/iron 1.3/sodium 318/calcium 150

Spinach and Basil Pesto with Angel Hair Pasta and Grilled Chicken
Sarah d'Evegnee
Marinade: (I'm guessing on the measurements a little--I just eyeballed it and added what sounded good)
2 t minced garlic
2 t brown mustard
4 T lemon juice
3 t Italian Seasoning
1/4 cup minced red onion
1/4 cup balsalmic vinegar
1/2 cup olive oil

Mix well. Tenderize (with a fork) and marinate 4-6 chicken breasts in a freezer bag for 6-8 hours. Grill chicken for 7-10 minutes on each side or until juices run clear.

Spinach and Basil Pesto
1 1/2 cups baby spinach leaves
3/4 cup fresh basil leaves
1/2 cup toasted pine nuts
1/2 cup grated Parmesan cheese
4 cloves garlic, peeled and quartered or 3 t. minced garlic
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/4-1/2 cup extra-virgin olive oil (depending on how think you like your pesto)

Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

Serve pesto over whole wheat angel hair pasta with shaved parmesan on top and grilled chicken on the side.


Brown Rice Pudding
Stephanie Fay

1/2 cup brown rice
1/3 cup dried cranberries
1/4 cup brown sugar
1 can light coconut milk
1 1/3 cups nonfat milk
1/2 cup liquid egg substitute
1 tsp. almond extract

2 bananas, sliced
Brown Sugar

Spray your slow cooker with nonstick spray. Stir together brown rice, cranberries and sugar in crockpot. In a separage bowl, wisk coconut milk, nonfat milk, egg sub, and almond extract together. Pour over rice mixture. Cook on high for 4-5 hours.

Serve with sliced bananas and brown sugar on top.

Serves 6

Per serving: 240 calories, 2 g fat, 2 mg cholesterol, 42 g carbs, 2 g fiber, 9 g protein, 11% vitamin A, 7% vitamin C, 21% calcium, 7% iron

From www.bodyforlife.com

Cinnamon Spice Dip

Shannon Packer

2 oz. fat free cream cheese
1/2 tsp. ground cinnamon
2 TB honey
1/8 tsp nutmeg
1/2 cup fat free sour cream

Beat cream cheese and honey til smooth. Add remaining ingredients and beat
until smooth. Cover and refrigerate 1-2 hours for flavors to blend. Serve
with fruit as dip. Yield: 1 cup.

Six Week Bran Muffins
Shannon Packer

2 cups boiling water
1 cup shortening
1 tsp salt
2 cups chopped dates
4 eggs
5 cups flour
5 tsp. soda
2 cups sugar
2 cups 40% Bran Flakes
1 cup chopped nuts
1 qt. buttermilk
4 cups All Bran Cereal

Add soda to water. Let cool. Cream shortening and sugar. Add eggs one at
a time. Beat well. Add buttermilk, flour and salt. Add water and soda.
Mix All-Bran and Bran Flakes, dates, and nuts. Add to mixture. Store in
refrigerator. Spoon into greased muffin tins or cupcake papers. Bake at
350 for 10-15 minutes.

Raspberry Chicken
Maija-Liisa N. Adams

To broil 5-6 inches from the flame, place chicken directly in broiler pan without the rack --

1 2.5-3 lb. broiler fryer chicken, cut up or your favorite pieces of chicken
vegetable oil
1 10 oz. package frozen red raspberries (quick-thaw pouch)
2 teaspoons cornstarch
1/4 teaspoon ground cinnamon
2 tablespoons butter
1 teaspoon lemon juice
1/4 cup sliced almonds

Preheat broiler. Brush chicken with oil. Season with some salt and pepper. Place chicken, skin side down or remove skin, on broiler rack. Broil 5-6 inches from heat 20 minutes or until browned; turn. Broil 10 minutes more. Meanwhile, thaw raspberries; drain, reserving syrup. If the package of raspberries you bought didn't produce any syrup, use a little bit of raspberry jam and water as the base. In saucepan blend syrup into cornstarch; stir in cinnamon. Cook and stir until bubbly. Stir in butter and lemon juice. Gently stir in berries and nuts. Serve with chicken. Makes 4 servings.

• Artichoke Dip
• Sarah d'Evegnee
• 
  
• 1 cup mayonnaise
• 1 can (7 oz) mild diced green chilis
• 1 cup grated Parmesan cheese
• 1 package cream cheese, softened
• 2 (6.5 ounce) jars marinated artichoke hearts, drained
• 
  
• Preheat oven to 350 degrees. In a large bowl, thoroughly mix all ingredients. Transfer the mixture to an 8x8 inch baking dish or a hollowed round loaf of bread. Bake 30 minutes, or until the surface is lightly browned and bubbly.

Lindsey's Bread Sticks

Lindsey Dewey

1 loaf frozen Rhodes bread dough
1/2 stick butter
Parmesan cheese
Salad Supreme seasoning

At lunch time, place one loaf of frozen bread dough on a greased cookie sheet. Cover with plastic wrap that has also been sprayed with non-stick spray.

One hour before meal time, take the loaf and place it on a floured surface. Roll out flat. Using a pizza cutter, cut the loaf into 1/2-inch thick slices. Melt the butter. Take each strip and dip it into the butter. Twist the strip a few times and then place it on a cookie sheet. Place all of your twisted strips close to each other so that they are touching. Sprinkle the breadsticks with Parmesan cheese and Salad Supreme (or paprika). Let rise one more hour with plastic wrap covering the strips.

Heat your oven to 400 and bake the breadsticks for 10 minutes. Enjoy!

Cinnamon Bear Popcorn

Debbie Richards

2 cubes butter, melted

1 1/3 C. sugar

½ C. karo syrup

Boil 3 minutes

Turn off heat and add 1 tsp. vanilla

Pour over:

2 bags microwave popcorn

2 C. mini marshmallows

8-12 oz. cinnamon bears cut into thirds

Spread on wax paper to cool

White Chocolate Candy Cane Popcorn

Janeese Summers

1/2 cup unpopped popcorn (16 cups popped

2 cups white chocolate chips

1/2 cup crushed peppermint candy canes

Pop popcorn (popcorn may be lightly buttered and salted if desired). Melt white chocolate chips in microwave thirty seconds at a time, stirring after each 30 seconds. Stir in melted chocolate and candy canes and cool.


Salsa Cream Cheese and Crackers
Maija-Liisa N. Adams

1 package cream cheese
pour your favorite salsa over it
serve with your favorite crackers

It's quick, easy and tasty.

I took the pictures after I got back from a Stake Meeting, so you can see some of the food in its "Post Party" state. My favorite picture is of Kelly's lone green bean!

Gingersnaps
Mindy Jensen

Mix together:
1c. sugar
3/4 c unsalted butter
1/4 c molasses
1 egg beaten

Add:
2c. flour
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 tsp. salt
1 tsp. baking soda
bake at 350 for 15 min.

Let cookies cool and then ice:
1 1/2 c powdered sugar
1/4 c. melted butter
2 T milk
1 tsp. vanilla
food coloring

Secret Ingredient Green Beans
Kelly Eyring

2 lbs green beans
1 Tablespoon anchovy paste
2 Tablespoons olive oil
3 Tablespoons unsalted butter
2 teaspoons minced garlic
½ cup chopped fresh Italian flat leaf parsley

Trim green beans and cut diagonally in to bite sized pieces. Steam until crisp-tender remove from pan and cover with foil to keep warm reserving cooking water. Whip anchovy paste into olive oil. Melt butter in a skillet over med-hi heat. Saute garlic until golden, stir in anchovy mixture, beans and 1 Tablespoon of steaming cooking liquid, heat through. Toss with parsley. Add some pine nuts if you like.

Don’t tell anyone that there is anchovy paste in here. Your kids will love these beans, people will try to guess what makes them so good. The minute you tell, the party will be over but until then enjoy a great alternative to the usual green bean dish of fried onions and cream of mushroom soup. We have never gone back.

Christmas Morning Sausage Casserole
Sarah d'Evegnee

This is what we gorge ourselves on late Christmas morning when we're in a sugar fog from the goodies in our stockings and need something substantial! I make it the night before, and then just stagger over to the oven in the morning and pop it in! Everyone loves it because it has it's own unique Breakfast Casserole twist!

1 pd sage flavored breakfast sausage (if you can't find it at our impossibly poorly stocked grocery stores, you can just add about 2 t dried sage to regular breakfast sausage. I have dried sage if you need to borrow some.)
1/2 cup onion shredded (when I am in a particularly lazy stupor, I use about 1/4 cup dried minced onion--they have them at Walmart for a mere 50 cents a bottle!)
3 cups frozen shredded potatoes (I like to use the o'brien kind, but it just depends if you have eaters who don't like onions and green peppers)
1/4 cup butter, melted
12 oz shredded cheddar cheese (I usually use sharp for more flavor)
1 16 oz container cottage cheese (I know! Weird! But you can't tell that's what's in it when you eat it, huh?)
6 eggs

Brown sausage and onion and set aside to cool. Thaw potatoes (I just do it in the microwave) and mix in melted butter. Put potatoes in the bottom of a 9x13 pan and spread evenly. In a mixing bowl, add eggs and mix thoroughly. Then add sausage and onions, cheese, and cottage cheese and stir well. Pour egg mixture on top of potatoes (I know it just sounds like it's the wrong way to go about it, but it really does work!). Bake for one hour at 375 (You may need to put foil on top the last few minutes so the edges don't burn. (This can be assembled the night before, which is what we usually do late Christmas Eve. I brown the sausage while I'm wrapping presents and then just throw it all together in a whirl of eggs, cheese, and grace!) Enjoy! This is our favorite breakfast casserole and we've tried a bunch!

Holiday Cheeseball
Lindsey Dewey

1 pkg. cream cheese - softened
1 jar of Kraft Old English cheese
1 1/2 oz. crumbled blue cheese
1 TB grated onion

Mix the above ingredients together. Roll in crushed walnuts with a little parsley for color. Serve with crackers, fruit, etc. Keep refrigerated.

Christmas Butterhorns
Debbie Richards

2 C. flour
2 sticks melted butter (1 C.)
1 egg yolk
1 C. sour cream
Mix together and shape into 4 balls
Chill at least four hours or overnight

Mix together:
¾ cup sugar
1 tsp cinnamon

Roll each ball out like pie crust—round and thin (use a little flour so it doesn’t stick)
Sprinkle with cinnamon and sugar
Cut like pizza to make wedges
Roll up from wide end like a crescent roll

Place on cookie sheet (can be close together)
Bake at 350 for 30 minutes until golden brown

Glaze:
1 C. powdered sugar
1 tsp. vanilla
Boiling water to make a thin glaze (less than ¼ cup?)

Glaze when hot, then again when cool

Sweet Potatoes and Apples
Shelly Rigby

Cook 4-5 large yams in salted water until tender. Cool, peel and slice (Approx. 3/8 inch thick). Peel and slice 2 large baking apples (Granny Smith, Macintosh, Rome etc.).

Combine:
1 c. orange juice
1 ½ c. water
½ c. brown sugar
½ c. white sugar
2 rounded Tbs. cornstarch
4 Tbs. butter

Boil orange juice, water, brown sugar, and white sugar. Stir in cornstarch mixed in a little water. Add butter after thick.
Assemble in 9x13 pan. Place one layer of yams in pan (sprinkle lightly with salt). Add a layer of sliced raw apples, pour half of the sauce over yams and apples. Repeat so there are two layers of each. Pour remaining sauce over top. Cover with foil (remove the last 15 minutes). Bake 350* for 1 hour.

Porkkana Laatikko (Carrot and Rice Casserole)

Maija-Liisa N. Adams

This is a traditional Finnish carrot and rice casserole. When my Mother served guests a Finnish meal, this was often on her menu and we always have it at Christmas time. It's a great compliment for meat dishes, especially ham, which Finns eat for Christmas dinner. Freezes well. Serves 6-8.

Ingredients:

1 1/2 lbs. carrots, peeled and sliced

1/2 cup uncooked rice

1 cup half and half

1 egg, beaten

2 tablespoons brown sugar

salt to taste

2-3 Tbs. chopped almonds

Directions:

Boil carrots in salted water until done. Drain and save the water. Remove carrots from pan and add enough water, if necessary, to make 1 1/2 cups pour rest of of liquid back into the pan and let it come to a boil. Stir in uncooked rice. Cover and steam on low for 20 minutes. Meanwhile mash cooked carrots. Add half and half, beaten egg, and brown sugar, mixing well. When rice is done, stir into carrot mixture, adding salt to taste. Pour into a well greased 1 1/2 quart casserole dish. Bake at 350 for 45 minutes.

Sweet Potato Casserole
Gen Rawlings
If you make it with 2 cups of yams it will definitely be a dessert, not a side dish. I make mine with 6 medium yams (which is at least 6 cups) and it's still really sweet. If you prefer to induce sugar comas, go ahead and do the 2 cup thing. : )

2 cups sweet potatoes (I use yams instead, and about 6 cups of them)

1/2 cup melted butter

1/2 tsp salt

1 cup sugar

2 eggs

2 tsp vanilla

1 T flour

Topping:

1 cup chopped nuts (I use pecan halves--it's prettier)

1/3 cup flour

1/3 cup melted butter

1 cup brown sugar

Mash yams, then add butter, sugar and salt. Add eggs, vanilla and flour.

Make topping. Melt the butter, then add flour and brown sugar. Stir nuts in. Sprinkle over the top of the yam mixture

Bake at 350˚ for 30 minutes or until top is bubbly.

"Chocolate Roll"
Maria Thomas
(Recipe Coming Soon!)