Italian Favorites

Champion Chicken Parmesan
By Cooking Light
Kelly Eyring

Tomato Sauce

1 cup boiling water
¼ cup sun-dried tomatoes, packed without oil
1 teaspoon olive oil
2 cups red bell pepper chopped
1 cup onion chopped
2 14.5 ounce cans diced tomatoes, undrained
¼ cup chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
¼ teaspoon black pepper
2 minced garlic cloves

Chicken

¼ cup all-purpose flour
¼ cup parmesan cheese grated
¼ teaspoon black pepper
4 skinned and boned chicken breast halves
1 large egg white beaten
1 tablespoon olive oil
1 cup romano, parmesan and asiago cheese blend
3 cups hot cooked linguine

1. To prepare sauce combine water and sun-dried tomatoes and let stand until soft.
2. 2.Heat olive oil in a large saucepan over med-high heat and add the sun-dried tomatoes, bell pepper, onion and sauté for 7 min. Stir in the canned tomatoes and bring to a boil. Cover and reduce heat and simmer 10 min. Remove from heat and stir in parsley, basil, vinegar,1/4 teaspoon black pepper, and garlic.
3. Preheat oven to 350
4. For chicken, combine flour, parmesan, and black pepper in a shallow dish. Pound breast halves to 14 inch thickness. Dip in egg white and dredge in flour mixture. Heat oil in nonstick skillet. Cook chicken until golden on each side. Arrange in a 9 by 13 coated with cooking spray. Pour tomato sauce over chicken and sprinkle with blended cheese. Bake for 15 min serve over linguine. Serves 6


Bacon Bowties
Debbie Willis

1 package bowtie pasta-cook according to package directions while preparing sauce

In separate pan...on med-high

1/4 cup butter
1 c. thick bacon in cubes

Heat through and add on lowered heat:

1/2 c. chopped onion
1 c. frozen peas

Add drained pasta and turn heat up.

Toss...salt and pepper to taste and add:

1/2 c. cream
1/2-3/4 c. freshly grated parmesan cheese

Toss and stir until sauce thickens

Sooooo easy!!!!

• 
  • Strawberry Italian Ice
  • Janeese Summers
  • 
    
  • 5 cups fresh or frozen unsweetened strawberries, thawed
  • 2/3 cup sugar
  • 2/3 cup water
  • 1/4 cup lemon juice
  Place the strawberries in a blender or food processor; cover and process until smooth. In a saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved, about 5 minutes; cool slightly. Add to blender. Add lemon juice; cover and process until combined.
  
  
  Pour into a shallow freezer container; cover and freeze for 4-6 hours or until almost frozen. Serve in cups.
  
  
  
  
  Bruschetta
  Sarah d'Evegnee
  
  
  4-5 ripe tomatoes, diced (I don't like to seed them--the extra juice is so good!)
  8 ounces mozarella cheese, cut into small cubes
  1/4 cup fresh basil, cut into chiffonade (roll basil and cut into small, confetti-like strips)
  2-3 T olive olive
  1-2 T balsalmic vinegar
  1-2 t salt
  1/2 t pepper
  1 baguette cut into rounds and toasted

Add all ingredients to small bowl and cover. Let sit for at LEAST 2 hours, but the longer it sits the better it gets! Serve with baguette slices and top with tomato mixture right before you eat it. (I usually let people assemble their own so they don't get soggy.) If you are feeling extra evil, you can toast the bread in a little butter in a frying pan. . . Just be warned that you will not recover for a while! (It is one of my all time favorite evil delights!)

Italian Sweet Potatoes

Hilary Jensen

2 lb. sweet potatoes, sliced lengthwise
Vegetable oil
Italian seasoning to taste
Salt & pepper to taste

Cover a loaf pan or baking pan with vegetable oil; add sliced sweet potatoes. Stir until the sweet potatoes are coated with oil. Bake in 350 degree oven. When potatoes are half done, add salt, pepper and italian seasoning; stir occasionally. Bake until brown. Makes 8 servings.

A Few Extra Italian recipes!

Olive Garden's Pasta Fagioli

2 lbs. ground beef (or Italian Sausage)
2 c chopped celery
6 cloves garlic, minced
4 cans (15 oz) Pasta ready stewed tomatoes ( w/ garlic , italian seasoning, olive oil)
1 1/2 cups beef broth, or water
1/8 tsp cayenne pepper
1/4 tsp cumin
1 c orzo or diatelli style pasta
1 can 6 oz julienne style carrots ( I use fresh)
1 can 6 oz corn
2 cans red kidney beans
1 can cannelini beans, white kidney beans

In large pot brown beef add celery and garlic when beef is almost brown. Drain. Add stewed tomatoes, water, cayenne and cumin. Bring to slow boil. Add pasta and continue to slowly boil until pasta is done. Add carrots ( if fresh, add sooner), corn, and kidney beans. Cook for additional 10 minutes.


Italian Coconut Cream Cake

1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour

8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup sweetened flaked coconut
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.

Chicken Spaghetti

1 Bag – Boneless Chicken Breasts – 4 to 5 pounds
3 Lbs of Spaghetti
3 Large Bell Peppers
1 Bunch of Celery
2 Onions
2 Cans – Stewed Tomatoes
1-2 Cans of EL PATO Sauce (Hot Tomato Sauce)
1 – Pound of Sliced Mushrooms
1 Qt. of Heavy Cream – (Secret Ingredient)
2-3 Lbs of Cheese
1 Stick of Butter

Boil chicken until done – be sure to save the broth vegetables – chop all vegetables small or large depending on how you like it. We use a food processor. Just don’t make mush out of it. Just don’t make mush out of it.

Sauté all vegetables in butter – do not brown.
Add Stewed tomatoes and EL PATO Sauce
Add 2 teaspoons of Garlic Salt
Salt & Pepper to taste
Simmer for approximately 5 mintues.

Add Chicken – Shred it in pieces, cube it or chop it.

Boil Spaghetti Noodles in Left over Broth, may have to add water. Boil until almost all of liquid is absorbed. Stir constantly so it won’t stick or burn in the pan.

Toss it all together – place in 2-3 Large Casserole Dishes. Bake at 300 degrees for 2.5 to 3 hours. Make sure it is covered with Foil or it will DRY out.

Take out of oven – Fork in heavy cream, mix well. Add cheese to top of casserole. Place in oven until cheese is melted, approximately 3-5 minutes. Do not cook too long with cream or it will curdle.

Serves 20 to 30 people


Foccacia Bread
This only takes an hour from start to finish!

tablespoon honey
2 cups warm water
1 tablespoon active dry yeast
1 tablespoon kosher salt
1 tablespoon extra-virgin olive oil
1/2 cup diced onion
5 cups all-purpose flour, or as needed
3 tablespoons extra-virgin olive oil
2 tablespoons fresh chopped rosemary
1/4 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
Directions

Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together. Knead on a well floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
Preheat oven to 415 degrees F (215 degrees C).
Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes
Bake in preheated oven 20 minutes until golden brown.

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.