Cherry Cheese Pie

Graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
Whipping cream, whipped, or cool whip
1 can cherry pie filling

Cream together cream cheese and sweetened condensed milk until smooth. Add lemon juice and vanilla. Fold in whipped cream. Put in crust and chill for 3+ hours.

Minestrone Soup

1 28 ounce can tomatoes
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup diced green pepper, (optional)
2 large carrots, peeled and sliced
2 - 8 ounce cans tomato sauce
2 tablespoons dried parsley
1/2 teaspoon basil
1 teaspoon dried oregano leaves
1/4 teaspoon pepper
1/2 teaspoon garlic salt
1 - 15 ounce can garbanzo beans, drained
1 - 16 ounce can green beans, drained
1 - 15 ounce can kidney beans, drained
1 1/4 cup cooked pasta
1 large can (49.5 oz) chicken or beef broth

Put all ingredients except pasta in Crock Pot. Cover and cook on low for 6-8 hours, or on high for 5 hours. Add cooked pasta 1/2 hour before serving.

7-up bundt cake

1 1/2 cups butter or margarine
3 cups sugar
5 eggs
3 cups flour
2 tablespoons lemon extract
3/4 cup 7-up

Beat butter or margarine and sugar until fluffy. Add eggs one at a time and beat well. Add lemon extract, flour, and 7-up. Bake at 325 for 1 hour-1 1/4 hours.

Thai Curry Chicken with Peanuts and Potatoes

This was a recipe from a Relief Society Newsletter.  Ryan loves the curried potatoes, so I add a little extra.

2 Tbsp oil (peanut is best)
1 tsp five-spice powder
1 1/2 tsp salt (adjust to taste)
1 tsp sugar
1/2 tsp garlic powder (or 3 - 4 minced fresh garlic)
1/2 tsp ginger (or 2 tsp minced fresh ginger)
1/2 tsp pepper
1/2 tsp cayenne pepper (Tabasco sauce works well too, adjust to taste)
1 Tbsp soy sauce
1 1/2 lb. Chicken breasts, skinned, boned, and cut into 1-inch pieces
1 C chicken broth (1 tsp chicken bouillon in hot water)
1 Tbsp curry powder
2 Tbsp rice wine vinegar (white or apple cider vinegar works well too)
1 (14 oz.) can coconut milk (not cream of coconut)
2 potatoes, cut into 1-inch cubes and cooked until just barely soft
1 C chopped carrots
1 C roasted salted peanuts (my family really likes honey-roasted peanuts)
1 C hot cooked rice per person enjoying this meal

Heat oil in large skillet or wok over medium-high heat until hot. Stir in five-spice powder, salt, sugar, garlic, ginger, pepper, cayenne pepper, curry powder and soy sauce; blend well. These spices need to cook a short time to bring out the flavors. Add the chicken; cook and stir 5-8 minutes or until coated with seasonings, lightly browned and no longer pink. Add chicken broth, vinegar, and coconut milk; stir. Add potatoes and carrots. Bring to a boil. Reduce heat; simmer uncovered 20-25 minutes, stirring occaisionally. Add peanuts just before serving to keep them crunchy.

Server over hot rice; serves 5.

Banana Bread

1 1/2 cups flour (I use white wheat)
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 - 1/2 teaspoons salt
1/4 teaspoon nutmeg
2 eggs
1 cup banana, mashed
1/4 cup applesauce
1 teaspoon vanilla


Preheat oven to 350 degrees. Lightly grease pan.

Stir together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Add eggs, bananas, applesauce and vanilla. Stir until combined. Pour batter into pan.

Bake for 50-55 minutes, or until a toothpi9ck inserted into center of loaf comes clean. Turn onto wire rack and allow to cook before slicing.

NOTE: I usually make this into 12 muffins instead of bread. Cook for about 20 minutes.

Nutritional Info: (based on 12 servings)

Calories - 135
Fat - 1 g
Carb. - 33 g
Protein - 2.5 g