Find more recipes in our
Contents archive in the
Recipe of the Month section.
You can also find some quick-fix recipes on the
30-Minute Meals page.
BYU Mint Brownies
MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)
MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
Chiles Rellenos with Grilled Chicken and Cheese
10 Servings
Peppers
20 each medium Anaheim peppers
1/2 cup olive oil
Filling
3 whole eggs
24 ounces (6 cups) ricotta cheese
20 ounces (about 5-3/4 cups) mozzarella cheese, grated
8 ounces (2 cups) pepper jack cheese, grated
8 ounces (1 cup) Asiago cheese, finely grated
1 cup cilantro, chopped
6 cups grilled chicken, julienne
Salt to taste
Black pepper to taste
Tabasco™ sauce to taste
Batter
2-1/2 cups all-purpose flour
Pinch of baking powder
1 tablespoon salt
4 egg yolks
24 ounces lime soda
4 egg whites
Tomatillo Sauce
8 raw tomatillos, skin husks removed and roughly chopped
1 raw poblano chili pepper, roughly chopped
1/2 bunch fresh cilantro
2 tablespoons lime juice
10 spinach leaves
Salt to taste
Pepper to taste
Final Preparation
Oil for deep frying
12 sprigs cilantro
4 ounces (1 cup) Asiago cheese, grated
Peppers
Toss Anaheim peppers in oil. Broil, turning occasionally, until blistered. Place in stainless steel bowl, cover tightly with plastic wrap and cool until cool enough to handle. Peel the peppers. Cut a slit down the length of the peppers. Carefully remove the seeds and vein. Set aside.
Filling
Whisk eggs until foamy. Add ricotta cheese and mix thoroughly. With a rubber spatula, fold in the remaining filling ingredients, mixing thoroughly. Chill until very cold.
Batter
Combine flour, baking powder and salt in a mixing bowl. In another bowl, combine egg yolks and soda. Add to dry ingredients and stir gently to combine. Whip egg whites to medium peak. Fold in to batter mixture. Let rest one hour.
Sauce
Place all ingredients in a blender and blend until smooth. Set aside.
Final Preparation
Fill each pepper with cheese filling. Pour batter into flat container. Heat oil in a deep fryer to 350º F. Dip each pepper in the batter, turning to coat completely. Drop peppers a few at a time into hot oil and deep fry for 4 to 6 minutes. Drain on paper towels. Pour 2 ounces sauce on each of 10 serving plates. Place 2 peppers on sauce. Garnish with cilantro sprigs and Asiago cheese. Serve immediately.
Cinnamon Chocolate Lava cake with LaVell's Vanilla Bean Ice Cream
6-1/2 ounces bittersweet chocolate, chopped (preferably 58 percent or higher on cocoa mass)
3 tablespoons unsalted butter
Pinch of salt
1 teaspoon cinnamon
4 large egg yolks
4 tablespoons sugar
2 large egg whites
Preheat oven to 425° F. Butter four 3/4-cup Soufflé cups. Dust with flour; shake out excess. Combine chocolate, butter, salt and cinnamon on top of double boiler set over simmering water. Stir until chocolate is melted and mixture is smooth. Remove from water bath. Cool 10 minutes. Beat egg yolks and 3 tablespoons sugar in large bowl until thick and light, about 2 minutes. Fold in chocolate mixture. Using electric mixer fitted with clean, dry beaters, beat egg whites and 1 tablespoon sugar in medium bowl until stiff but not dry. Gently fold whites into chocolate mixture in two additions - one third, then the remaining thirds. Divide batter among prepared cups. Place custard cups on baking sheet. Bake until cakes are puffed but still soft in center, about 11 minutes. Transfer baking sheet to rack; cool cakes one minute. Using small knife, cut around sides of cakes to loosen. Place plates on top of cups. Invert cakes onto plates; remove cups. Place ice cream on side. Top with whipped cream, if desired.
Gruyere And Apple Grilled Cheese
1 Serving
Serving Size = 2 sandwiches
4 slices thick cut bacon
1/4 cup sliced Crimini mushrooms
2 tablespoons sliced onions
3 ounces sliced Gruyere cheese
1 small Granny Smith apple, sliced into 16 wedges
Roasted garlic paste
4 slices good white bread
3 tablespoons unsalted butter
In a hot frying pan, cook the bacon until desired crispness is reached. While bacon is cooking, slice the mushrooms, onions and apples. Once bacon is complete, transfer to paper towels, drain fat from pan, return the pan to the stovetop and on medium-high heat, sauté mushrooms and onions. While mushrooms and onions cook, prepare the bread. On 2 slices of bread, spread roasted garlic paste. Cover bread with a layer of Gruyere, a layer of sliced apples and 1 to 2 slices of bacon. Set aside. Once mushrooms are browned and onions are translucent, transfer to a bowl and wipe pan dry. Turn heat to medium, melt 1/2 tablespoon of butter in the pan. Transfer prepared bread halves (with cheese, apples and bacon) onto the pan, top with mushroom-onion mixture, place second slice of bread over top and allow bread to brown and cheese to melt for about 4 minutes. Flip carefully, add 1/2 tablespoon of butter to pan and move sandwiches around to pick up butter (allowing the butter to brown, not the bread to burn). Let sit about 3 minutes.
Grilled Fish Tacos with Thai Slaw
Thai Slaw Dressing
1 tablespoon fish sauce
1/4 cup lime juice (about 2 juicy limes)
2 teaspoons sesame oil
1 teaspoon red chili paste
1/2 cup coconut milk
1/2 cup peanut butter
Maple syrup (optional)
Red pepper flakes (optional)
Thai Slaw
2 cups red cabbage, thinly sliced
2 carrots, shaved or peeled
1/2 cup daikon radish, cut into matchsticks
1/2 medium red onion, thinly sliced
3 tablespoons cilantro, chopped
Other ingredients
2 pounds mahi-mahi, skin removed
Flour tortillas
Avocados, sliced
To make slaw dressing, combine fish sauce, limejuice, sesame oil, red chili paste, coconut milk and peanut butter in small pot over medium-low heat. Cook, stirring often, for 5 minutes. Taste and add a bit of maple syrup if more sweetness is desired and add some red pepper flakes if more spice is needed.
Combine red cabbage, carrots, daikon radish, red onion and cilantro. Mix in half of the slaw dressing.
Preheat grill to medium heat. When ready, cook fish on oiled grill surface, around 5 to 7 minutes on each side or until fish is opaque and flakes easily with a fork. To warm tortillas while grilling fish, wrap tortilla stack in aluminum foil and place on grill grate over low heat, turning once while fish cooks. Remove fish and roughly chop. Serve fish in warm tortillas, topped with Thai slaw, sliced avocados and extra Thai slaw dressing.
Honey Barbecued Chicken
4 Servings
8 chicken drumsticks
1 onion, minced
8 tablespoons tomato ketchup
4 tablespoons clear honey
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
1 garlic clove, crushed
Combine onion, ketchup, honey, mustard, Worcestershire sauce and garlic clove together and reserve for basting chicken while cooking. Heat your grill up to a medium-low heat and begin by grilling chicken and basting the chicken periodically with the honey barbeque sauce. When juices run clear, baste with sauce and remove from grill for service.
Strawberry Lemonade
6 servings
1 quart fresh strawberries
3 cups cold water
1 cup fresh squeezed lemon juice
1 cup sugar
2 cups club soda
Blend the top four ingredients in blender. Add club soda and pour into glasses and garnish with fresh mint.
Hawaiian Haystacks
2 cans cream of chicken soup
1 cup chicken broth
2 cups cooked chicken (boneless/skinless)
4 cups cooked white rice
1 can chow mein noodles (9 1/2 oz.)
3 medium tomatoes, diced
1 cup chopped celery
1/2 cup chopped green pepper
(toppings)
1/2 chopped green onions
1 can pineapple chunks, drained (20 oz.)
1 cup grated cheddar cheese
1/2 cup silvered almonds
1/2 cup coconut
1 jar pimento (2 oz.), drained and diced, if desired
1 large carrot, sliced crosswise ','Boil chicken in salted water until done; cut into bite-size pieces. Cook sliced carrots until tender; add to chicken pieces. Combine soup and chicken broth in a medium saucepan to make gravy. Stir to blend. Add chicken/carrot mix. Simmer 8 to 10 minutes until heated through.
On individual serving plates, layer all ingredients. First stack rice, chow mein noodles, and chicken/gravy. Add tomatoes, celery, green pepper, and green onions. Top with pineapple chunks, grated cheddar cheese, almonds, coconut, and pimento. Makes eight servings.
Easy Cheesy No-Boil Lasagna
1 lb. lean ground beef
1/2 cup chopped onion
1 clove garlic, minced
1 32 oz. jar (3 1/2 cups) spaghetti sauce
3/4 cup water
1 8 oz package lasagna noodles
2 cups (1 lb) ricotta cheese or cream style cottage cheese
1/2 cup grated parmesan cheese
1 Tbsp. chopped parsley
3 cups (12 oz.) shredded mozzarella cheese
Heat oven to 375 degrees. In 10 inch skillet, brown ground beef, onion and garlic; drain. Return beef mixture to skillet; stir in spaghetti sauce and water. In 13\"x9\" baking dish, layer one third of sauce mixture, half of uncooked lasagna noodles, half of combined ricotta cheese, 1/4 cup parmesan cheese and parsley, and half of the mozzarella cheese; repeat layers ending with sauce mixture. Cover tightly with foil. Bake 1 hour. Uncover; sprinkle with remaining parmesan cheese. Let stand 10 minutes before serving.
Chocolate Chip Cookies
1 lb softened butter or 2 cups shortening
4 eggs
1 cup granulated sugar
2 cups firmly packed brown sugar
4 tsp vanilla
6 cups unsifted flour
2 tsp baking soda
1/2 tsp salt
1/2 chopped nuts (optional)
1 pkg (6 oz) Chocolate chips','Beat butter, egg, sugars and vanilla until light and fluffy. (If you don\'t, they will be a flat cookie)
Add dry ingredients and blend well. Stir in nuts and chocolate chips. Drop from teaspoon onto an ungreased cooking sheet.
Bake 375 for 8-10 minuets. (don\'t over bake)
Snicken Chicken
Sage Roasted Chicken - This chicken is so easy and is sooo yummy. It's called Snicken Chicken because people can't help but sneak a bite before dinner.
1 Whole Roasting Chicken (the chicken you get can make a big difference in how the chicken turns out, try to get one with lots of meat, preferrably Butterball)
Rubbed Sage
Salt
Pepper
Remove chicken from plastic wrapper. Remove in innards, usually contained in a bag inside the chicken. Rinse the bird inside and out. Cut off an extra chucks of fat around the tail or neck. Place the bird, breast down on a roaster pan. Liberally sprinkle salt, pepper, and rubbed sage all over the bird. Rub the spices in. Turn the bird tail up, on it's neck, and liberally pour salt, pepper, and just a little sage in the inside. Rub the spices in. Flip the bird over so it's breast up. Again, liberally sprinkle the spices on the skin and rub in. You really can't put too much spice on the bird so don't be stingy with the spices. Place the bird in the oven, breast up, uncovered, at 450 degrees for 1 hour. After an hour, cover the bird, reduce the heat to 400 degrees for 3 more hours. Chicken will be very tender, to where you can simply pull it off the bones with a fork, no need to use a knife. Enjoy!
