Daines' Family Soup

This is VERY EASY and delicious! You could include it as one of your 3 month supply recipes for food storage.

Combine following ingredients in a crockpot. This recipe is very forgiving so feel free to experiment with different vegetables: fresh, fozen or canned. You can also play around with the amount of spices, although the recipe as it is is great.

1 bag frozen Southern Style hashbrowns
1 bag frozen broccoli
1/2 bag frozen corn or 1 can corn
1 bag fresh baby carrots
1 onion diced
1 can chicken broth
1 can cream mushroom soup (no water)
1 can cream chicken soup (no water)
1/4 tsp garlic powder
1/2 tsp thyme
1 Tbsp dried parsley
1/2-1/4 tsp black pepper
~1-1 1/2 lbs Meat of your choice

Let this cook all day with whatever meat you want in it. It tastes great with chicken, sausage or beef (I haven't tried beef yet). You can put in frozen meat, cook 6-8 hours, then pull it out and shred it before putting it back into the soup.

ADD:

1 can canned milk
1-2 cups grated cheese of your choice

Stir the remaining two ingredients in just before serving. You can thin the soup by adding water if you don't like your soup thick.

Aunt Caroline's Banana Bread

This is so moist and tasty! This makes 4 loaves.

6 ripe bananas mashed
1 1/3 c oil (may use half this oil)
1 c sour cream or 1 c buttermilk
4 c sugar
4 beaten eggs

Mix and Add:

4 c flour
2 tsp. vanilla
2 1/2 tsp baking soda
1 1/2 tsp salt

Mix and Add:

2 c nuts

Grease and flour pans. Bake 1 hour at 325 degrees.

The Best Brownies

6 oz unsweetened baking chocolate (or use equivalent of cocoa powder, conversion on box)
3 cubes butter
3 1/3 C sugar
6 eggs
1 1/3 C flour
3/4 tsp baking powder
1/4 tsp salt
3 tsp vanilla

Melt together the baking chocolate and butter, then add all other ingredients. Pour into an ungreased jelly roll pan or cookie sheet with edges. Bake 350 degrees fro 30 minutes. Cool, then you can frost if you want to.
Frosting: 3 T butter, melted; 3 oz unsweetened baking chocolate, melted (or cocoa powder); 3 C powdered sugar; 1/2 C milk; 1 tsp vanilla; 1/8 tsp salt - beat together!

Chocolate Softies

1 C butter
1 1/3 C sugar
1 egg
1 tsp salt
2 T milk
3 1/3 C flour
1/2 C corn syrup
2/3 C cocoa
1 T vanilla
2 tsp baking soda
1 bag mint chocolate chips

Mix together all dry ingredients in one bowl and the remaining ingredients in a separate bowl. Combine ingredients and add chips. Roll in balls 1 1/4 inches thick, then roll in sugar. Bake on an un-greased cookie sheet at 350 degrees for 10-11 minutes. Be careful not to over bake.

Oreo Cookies

2 devils food cake mixes
4 eggs
1 1/4 C shortening
1 tsp vanilla
Mix together and roll into small balls. Place on cookie sheet and bake at 350 degrees for 10 minutes.
Filling: Mix and put between two cooled cookies
1 tsp vanilla
8 oz cream cheese (softened)
2 lb. Poweder sugar
3/4 C butter (1 1/2 squares)

Decadent Triple Wicked Chocolate Cake

1 pkg devil's food cake mix
1 sm. Pkg. Chocolate instant pudding
1/2 C vegetable oil
2 large eggs
1/3 C flour
1 1/2 C water
1/2 C milk
12 oz pkg semi-sweet chocolate chips

Combine and beat all but choc chips for 2 minutes with electric beater. Add the chocolate chips. Bake in a bundt pan for 50 minutes at 375 degrees. Remove from pan to serving platter and pour chocolate glaze over top. Or, you may frost instead.
Glaze: 1 C. whipping cream & 1 C semi sweet chocolate chips. Warm together and stir until smooth. Spoon over chocolate cake.

Vanilla-Cookie Pudding

1 can sweetened condensed milk
1 1/2 C cold water
1 package instant vanilla pudding
8 oz. Cool Whip
Vanilla Wafers

Beat together first two ingredients, then add vanilla pudding. Mix together well and chill for 5+ minutes. Now fold in the cool whip. Next, layer pudding mixture with vanilla wafers, as many layers as you like, in a glass bowl. Chill and serve!

Pasta Oaxaca

I know this looks like a lot of ingredients, but it's pretty simple and tastes delicious. This recipe is from our ward cookbook by Tiffany Jones. For those who have food storage chicken, it works great in this recipe. Just heat the chicken in the marinade, follow the directions, then add the chicken to the sauce before serving.

6 chicken breasts
1/4 c canola oil
2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1 tsp. rice wine vinegar (vinegar)
1 red bell pepper
1 red aji pepper or jalapeno (can use chile powder)
1 clove garlic, minced (or a little more powder)
1/2 yellow onion, finely chopped
1 Tbsp. canola oil
1/4 tsp turmeric (or curry)
3/4 c half & half
3/4 c heavy whipping cream (or more half and half, or whole milk)
6 Tbsp. butter
1/4 tsp. salt
1/8 tsp. white pepper (or black)
1 1/2 c grated parmesan cheese (or powder)
1 lb. linguine

Combine 1/4 cup canola oil, oregano, 1/4 tsp salt, black pepper, garlic powder and vinegar. Marinate the chicken 30 minutes before grilling. (see note above to use canned chicken) Cook pasta. Put red bell pepper and aji or jalapeno in food processor and puree. Set aside. Saute onion in oil until tender; add minced garlic and cook 30 seconds. Add puree and turmeric. Cook 1 minute. Add half & half, whipping cream, butter, salt and pepper. Bring to a boil, then reduce and simmer 3-5 minutes, stirring constantly. Add Parmesan cheese and stir to blend. Thin sauce with milk if too thick. Add pasta; serve with chicken on top. Makes 6 servings.