Poppy Seed Chicken

- 5-8 chicken breasts (skinless and boneless): boiled

-3 cans cream of chicken soup

-1 1/2 C. sour cream

-1/4 C. poppy seeds

-1 tube Ritz Crackers: crushed

-1/4 C. melted butter

1. Preheat oven to 350 (if boiling chicken, wait to preheat oven)

2. Boil chicken for 40 minutes. Salt and pepper to taste or use lemon pepper.  (Can also brown chicken in frying pan)

3. Shred chicken and place in casserole dish.

4. Mix soup, sour cream, and poppy seeds together; spread over chicken.

5. Mix melted butter and crushed Ritz Crackers; spread over chicken mixture. 

6. Bake at 35o for 35-45 minutes or until crackers are browned and sauce is bubbling. 

7. Serve with mashed potatoes, pasta, or rice. 

Cinnamon Rolls

-2 1/2 c. warm water

-2 Tbsp. yeast

-1/3 c. sugar

Add these together and let sit for 5 mins. 

-1/3 c. oil

-1 Tbsp. baking powder

-2 tsp. salt

-1 egg

-7-8 c. flour

Mix together (in Kitchen Aid) then change to dough hook and knead for 5 mins. (Can be done by hand) Let rise for 45 mins, then roll out on floured counter and spread 4 Tbsp melted butter and 1/2 c sugar and 2 tsp cinnamon. Roll up and cut about 1 inch wide using dental floss and place on greased cookie sheets. Let rise again for 45 mins and bake for 10-12 mins at 350. 

Will make two cookie sheets full. Let sit for a couple mins then add glaze. 

Glaze:

-2 c. powdered sugar and water to make sweet glaze. 

Coffee Cake

-2 c. Bisquick

-2/3 c. milk

-2 c. sugar

-1 egg

Mix, add topping and bake at 350 for 18-22 mins in greased round pan. 

Topping:

-1/3 c. Bisquick

-1/2 tsp. cinnamon

-1/3 brown sugar

-2 Tbsp. butter

Cut together with pastry cutter and sprinkle over top. 

Honey Bun Cake

-1 pkg Betty Crocker super moist butter recipe (yellow cake mix)

-2 sticks (1c.) butter or margarine, softened

-4 eggs

-1 container (8 oz) sour cream

-1/2 c. packed brown sugar

-1/3 c. chopped pecans

-2 tsp. ground cinnamon

-1 c. powdered sugar

-1 Tbsp. milk

-1 tsp vanilla

Preheat oven to 350. Grease 13X9 pan. Remove 1/2 cup of dry cake mix; reserve. Beat remaining dry cake mix, butter, eggs and sour cream in large bowl on medium speed for 2 mins. Spread half of batter in pan. Stir together dry cake mix, brown sugar, pecans and cinnamon. Sprinkle over batter in pan. Spread remaining batter over. 

Bake 30-35 mins or until deep golden brown. 

Stir powdered sugar, milk and vanilla until thin enough to drizzle. If needed add more milk to make thinner. Poke cake several times and pour glaze. 

Cool 1 hour. 

*high altitude: heat oven to 375, use 1 stick butter, bake 35-40 mins. 

*I've never baked this, but I have eaten it many-a-times, it is delicious. Perfect for breakfast!

Broccoli-Raisin Salad

-1/2 large head broccoli washed and trimmed

-1/4 c. chopped onion

-1/4 c. raisins

-1/4 c. chopped pecans or walnuts

-1/4 lb. bacon, fried crisp and crumbled

-1/4 c. and 2 T. low-fat mayonnaise

-1 T. vinegar 

-1/4 c. sugar

1. Cut broccoli into small florets, peel the stem and cut into 1/2'' pieces

2. Combine broccoli, onions, raisins, nuts (optional), and bacon (optional)

3. In a small separate bowl, make dressing of mayo, vinegar, and sugar

4. Pour dressing over salad

5. Refrigerate until ready to serve

6. Toss before serving

7. Can be make ahead of time and refrigerated for hours, even over night. 

*Disclaimer: I have not yet tried this recipe, but it is from my little sister Katy-she is taking a cooking class at BYU. 

BBQ Chicken Pizza

Crust: 

-1 T. yeast

-1 c. warm water

-1 t. sugar

Mix, add 1 t. salt and 2 T. oil. 

Mix, then add 2 c. flour. 

Flour countertop (1/2 c.) Roll the dough (will be sticky) put in cookie sheet and form edges. 

Topping: 

-1/4 c. BBQ sauce

-1 1/2 c. Mozzarella Cheese

-2 T. cilantro

Thaw chicken, dice and marinate in BBQ sauce for 30 minutes. Saute chicken until cooked. Spread BBQ, add cheese, then chicken and cilantro. 

Bake for 25 minutes at 450. 

Taco Soup

Really simple and fast to make. 

-1 lbs. ground beef- cook and drain

-8 oz. tomato sauce

-16 oz. diced tomatoes

-16 oz. canned corn (don't drain to make more soupy)

-16 oz. kidney beans

-1 can olives- no juice

-1 package Taco Seasoning

Simmer for 15 minutes- makes 4 servings.  

*Great with Fritos or corn chips and cheese sprinkled on top. 

Butterscotch Bundt Rolls

Ok, so as the newest member of the Swap Meat team I feel the need to impress and that is exactly what these Butterscotch Bundt Rolls are made to do. They are fabulous! 

-18 frozen dinner rolls

-1 3oz. package Butterscotch Pudding (NOT instant)

-1/2 c. brown sugar (packed)

-1/2 c. chopped pecans

-1/2 c. melted butter

Place frozen dinner rolls in a greased Bundt pan. Sprinkle pudding powder, brown sugar and pecans over rolls. Drizzle melted butter over entire thing. Cover with a dishtowel and let rise over night. Remove towel. Bake at 350 degrees for 25 minutes. Let cool 5-10 minutes and serve!

Good for breakfast or something sweet after dinner!

*I usually don't put the pecans on them, just because I'm not a fan.

*If they bake too quickly, lower the temperature and time- I usually do it at 325 or 300 for about 20 minutes. 

By: Stacy Thiot (Jordan Parks' sister)