Better Than Anything Cake

Recipe taken from: Chef in Training

• 1 box chocolate cake mix-any ingredients it calls for
• 1 (14 oz) can sweetened condensed milk
• 1 (16 oz) jar caramel topping
• 1 (8 oz) container cool whip thawed to room temp
• 3-6 Heath Candy Bars (I use 10 reese's peanut butter cups chopped, Candace)

INSTRUCTIONS

1. Bake cake according to directions in a 9x13 pan.
2. Let cake cool for about 5 minutes.
3. Poke holes in cake with the handle end of a wooden spoon. 
4. While cake is still warm, slowly pour over sweetened condensed milk over the top making sure some gets in all the holes of the cake.
5. Next drizzle the caramel topping evenly over the cake slowly, making sure some gets in all the holes as well.
6. Spread cool whip over the top evenly.
7. Sprinkle with Reese's Peanut Butter Cup pieces
8. Store in fridge until ready to eat. Store any leftovers in fridge.

Rice Chex Treat

1 bag marshmallows

1/2 cube butter

1 bag mini m&m's (put in freezer night before)

2 TBS. peanut butter

6 cups rice chex

Melt butter and marshmallows together and add peanut butter.  Remove from heat and stir in 6 cups rice chex.  Put in greased 9x13 pan then sprinkle with m&m's.

Homemade Oreos

2 packages Devil Foods Cake
1 cup oil
4 eggs

Mix ingredients and form into cookie balls on a cookie sheet.  Bake at 350 degrees for 8-10 minutes.  When cooled put vanilla frosting in between 2 similar sized cookies.

A sister in my ward made these for a party.  They were the first thing gone!

Beef Stew

1 lb. ground beef-cooked, drained and rinsed (then season with salt, pepper, garlic, and onion powder) *save to add to stew at the end

3 potatoes-cubed
2 cups carrots-chopped
3 stalks celery-chopped
1/2 onion-chopped

Put chopped vegetables in a pot and add just enough water to cover them.  Add salt and pepper, 3 chicken buillon cubes.  Bring to a boil.  Boil until veggies are soft but not mushy.

Add:
2 cans of seasoned cut stewed tomatoes with the juice
pre-cooked hamburger

Remove from heat. Add 1 can green beans and small bag of frozen peas.  Cover and let sit for 20-30 mins.

Taco Soup

1 lb. ground beef (turkey works too)
1 small onion, chopped
1 package mild taco seasoning
1 (16 oz.) can corn
1 (16 oz.) can kidney beans-drained and rinsed
1 (16 oz.) can petite diced tomatoes
1 (8 oz.) can tomato sauce
tortilla chips
shredded cheese
sour cream

Brown meat and onion.  Stir in remaining ingredients and simmer.  Serve over chips. Top with cheese and sour cream.

P.S. I believe this recipe originally stemmed from the Lion House Taco Soup.  They just add a can of pinto beans-drained and rinsed.

White Chicken Chili

Recipe from Gimme Me Some Oven

6 cups chicken broth (if you don't want it so soupy I would only use 5 cups)
4 cups cooked, shredded chicken
2 (15 oz.) cans Great Northern Beans-drained
2 cups salsa verde
2 tsp. ground cumin
optional toppings: chopped cilantro, avocado, cheese, sour cream, tortilla strips, chopped green onions


Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes. Serve warm with desired toppings.

Easy Panang Curry

1 can (8-oz) bamboo shoots, drained

1 large red pepper

1 large carrot, very thinly sliced

1-2 tablespoon coconut oil (other cooking oils are fine)

1¼ pounds boneless skinless chicken breasts, cut into very thin bite-sized slices

1 (13.66-oz) can of coconut milk (not lite)

3-4 tablespoons Red Curry Paste

1½ teaspoons sugar, or to taste

1 tablespoon fish sauce

Steamed rice for serving

1. Rinse the bamboo shoots and strain well.

2. Cut the pepper into thin strips and the carrot into very thin slices.

3. Heat the oil in a large skillet over medium heat. When it’s hot, add the chicken and cook, stirring often, until it is cooked. Remove the chicken from the pan.

4. Put the coconut milk, curry paste, and sugar in the pan. Whisk it until the curry paste is blended well into the coconut milk. Heat it until it’s gently boiling.

5. Stir in the chicken, bamboo shoots, carrot, and red pepper. Reduce the heat so the curry is just simmering, and cook for 5 – 10 minutes.

6. Stir in the fish sauce and serve over steamed rice.

Shelly's notes:  The spiciness will depend on your curry paste brand.  Mine was not spicy at all so I ended up adding some Sriracha to give the sauce a slight kick.  Taste the sauce after each addition of a TBSP of curry paste and keep adding more until it tastes good to you.  I was terrified of the fish sauce when I first unscrewed the bottle...it is very strong smelling; but it really does finish the dish and doesn't taste "fishy" when you are done!