Salsa a la YUMMY

Sorry everyone....can't get the formatting to be in a recipe format... 1 gallon canned tomatoes, drained (approximately 10, 14 1/2 oz cans); 1 bunch cilantro; 1 TBS salt; 1 TBS Kroger brand California blend garlic salt; 1 medium onion; 3 cans diced green chillies, undrained. ** This makes a TON. I halved the recipe and it still made more than my family can eat. So I would plan to either give some away, or at least half the recipe. ** Chop up tomatoes and green chillies in the blender to your desired consistency. (I used 1/2 fresh tomatoes and 1/2 canned tomatoes, undrained) Stir in chopped cilantro, salt, garlic salt and onion. Refrigerate. ** This salsa is so easy and so yummy. I had it with tortilla chips, but I'm sure it would be great anywhere you typically use salsa. This recipe comes from a lady in my ward.

Delicious Crock Pot Chicken

6-8 boneless, skinless chicken breasts
8 oz. carrots, cut into julienne strips
8 oz. mushrooms, sliced
2 cans cream of mushroom soup
2 envelopes dry Italian dressing mix
1 onion, finely diced
1 cup sour cream
2 tablespoons cornstarch

Place chicken on the bottom of crock pot, then add carrots and mushrooms. In a separate bowl, combine the soup, dressing mix, and onion; pour over the top of the chicken and vegetables. Cook on high for 4 hours or low for 6 hours. Half an hour before serving, combine sour cream and cornstarch. Mix into the crock pot to thicken the gravy. Serve over rice.

I apologize for the picture. I started eating before I remembered that I still needed to take a picture. This is yet another recipe that I found in the World Wide Ward Cookbook and I must say that it is DELICIOUS! We love this! It's easy, quick, and super yummy - my favorite kind of meal! I only made half of what the recipe calls for since my family isn't large and it really turned out great. I hope you give this one a try and I hope you like it as much as we did. Enjoy!

Mozzarella Chicken

4-6 chicken breasts
2 cans cream of chicken soup
1 1/2-2 cups mozzarella cheese, shredded
1 cups bread crumbs (I used Pregresso Garlic and Herbs bread crumbs)
3 Tbsp butter

Arrange chicken in a greased 9x13 pan. Pour the cream of chicken soup directly over the top of the chicken. Sprinkle the cheese over the top of the soup, and then sprinkle the bread crumbs over the cheese. Chop the butter in little pieces and dot it around the bread crumbs. Bake at 350 degrees for 45 minutes (or until chicken is cooked through). Serve with rice or mashed potatoes.

I got this recipe from the Worldwide Ward Cookbook. It is super easy and super yummy. My kids loved it! Hope you enjoy it too!

Grilled Marinated Shrimp

So for my first recipe, I'd like to share this AMAZING shrimp marinade. It brings new life to a long time Cornelius favorite. I hope you get a chance to try it out sometime!! :)

GRILLED MARINATED SHRIMP

• 1 cup olive oil
• 1/4 cup chopped fresh parsley
• 1 lemon, juiced
• 2 tablespoons hot pepper sauce
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 pounds large shrimp, peeled and deveined with tails attached
• skewers

Directions

1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

NOTES: The longer you marinate this, the better it is. Make sure that your shrimp are completely thawed, and use real garlic, not powder or salt. Enjoy!

-Nicole

Chicken Pot Pie

1 lb. chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen peas
1/2 cup sliced celery
2/3 cup butter
2/3 cup chopped onion
2/3 cup flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. celery seed
4 cups chicken broth
1 1/3 cup milk
2 pie crusts

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 45 minutes. Remove from heat, drain and set aside.
In the saucepan, over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat and whisk until thick.
Place chicken mixture in bottom pie crust. Pour hot liquid mixture over top and cover with crust. Seal edges and slit top for steam to escape.
Bake at 375 for 45 minutes.

This is Nicole's recipe and it is mmm mmm good! I have never been a big pot pie fan but this is simply amazing. It makes quite a bit and I have to cook mine in a deep casserole dish. This is comfort food at it's best! Enjoy!

GrandMama's Pecan Pie

2 whole eggs (beaten)
1 cup sugar
1 cup white Karo syrup
1 teaspoon vanilla
2 Tablespoons Wesson Oil
1 1/2 cups broken pecans
pinch of salt
prepared pie crust (I use Pillsbury pie crusts)

Mix all ingredients. Place in unbaked pie shell. Bake at 400 degrees for ten minutes. Turn oven down to 350 degrees and bake for 40 minutes. (When done it will bubble up a bit and barely shake in middle or insert knife and it comes out clean. It does cook a bit after it comes out of oven). Cool before serving.

This is a Cornelius family favorite and I'm posting it here because people are always asking me for it. This pie is easy and delicious! I always get rave reviews whenever I make it. Enjoy!

Cheesy Chicken

4 chicken breasts
2 cans cream of chicken soup
1 carton sour cream
1/4 cup chopped green onions
1 1/2 cups shredded cheese
lemon pepper, fresh pepper, seasoning salt, as desired

Place chicken breasts in bottom of casserole dish. Season as desired with lemon pepper, fresh pepper, and seasoning salt. Mix together cream of chicken soup, sour cream, green onions, and cheese. Pour over chicken. Cook at 350 for an hour or until chicken is cooked.

This is something that I can happily say I created on my own! It is delicious and can be changed based on what you have on hand. Today I didn't have any green onions, so I made it with red onions and it was still absolutely fantastic. I usually serve it with potatoes, but I was out so I served it with brown rice--also very yummy with it. My children love this recipe and gobble it up! Enjoy!!!