Sunday, April 26, 2009

Pasta Primavera with a Twist

This recipe is also from our Midland Ward Cookbook. I LOVE THIS COOKBOOK. This recipe is from one of my dear friends, Lesli Pennock.


1 can cream of chicken and broccoli soup
1/2 c. milk
1/4 c. grated Parmesan cheese
1/8 tsp. garlic powder
1/8 tsp. pepper
2 c. broccoli flowerets
2 medium carrots, sliced
2 1/2 c. cooked corkscrew macaroni
2 (5 oz.) cans chunky white chicken, drained

In a saucepan, mix soup, milk, cheese, garlic powder, pepper, broccoli, and carrots. Heat to a boil. Cover and cook over low heat 5 minutes, or until vegetables are slightly tender. Add macaroni and chicken ; heat through.

Saturday, April 18, 2009

Strawberry Pretzel Squares

This recipe is so great, it is light tasting and very refreshing, it makes me think of summer!


2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
1 1/2 pkg. (8 oz. each) cream cheese, softened
2 Tbsp. milk
1 cup thawed cool whip whipped topping
2 cups boiling water
1 pkg. (6 oz) JELL-O Strawberry Flavor Gelatin
1 1/2 cups cold water
1 qt (4 cups) strawberries, sliced

Heat oven to 350 degrees. Mix pretzel crumbs, 1/4 cup sugar and butter. Press onto bottom of 13x9 inch pan. BAKE 10 minutes. Cool.

Beat cream cheese, remaining sugar and milk until blended. Stir in Cool Whip; spread over crust. Refrigerate.

Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hours or until thickened. Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.

Friday, April 17, 2009

Beef & Salsa Burritos

I found this recipe on a package of hamburger and it is wonderful!


1 1/4 pounds ground beef
1 1/2 Tbsp. chili powder
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. pepper
1 package (10 ounces) frozen chopped spinach, defrosted, drained well
1 1/4 c. prepared chunky salsa
1 c. shredded Cheddar cheese
3 medium flour tortillas (8-in) warmed

Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings; season with chili powder, salt, cumin, and pepper.

Stir in spinach and salsa; heat through. Remove from heat; stir in cheese.

Spoon about 1/2 cup beef mixture down center of each tortilla, leaving 1 1/2 inch border at bottom. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges.

Serves 4

I cut out the spinach and just added 1-2 cups rice to extend the amount it made. It was GREAT!!