Hawaiian Haystacks

6 chicken breasts
2 cans cream of chicken soup
1 can evaporated milk
1 cup chicken broth
rice
toppings: pineapple, cucumber, peas, corn, onion, tomatoes, olives, grated cheese, chow mein noodles, etc.

Place chicken in the bottom of a crock pot. Mix cream of chicken soup, evaporated milk, and chicken broth together and pour over chicken. Cook on low for 4-6 hours. Cut up chicken into smaller pieces. Serve over rice and top with favorite toppings.

Everyone needs a good Hawaiian haystacks recipe. This one is delicious! It's easy and yummy! Enjoy!

Sour Cream Noodle Bake

This is an easy, versatile comfort food. It is simply a layered dish made up of three parts.

1. Spaghetti Sauce- use a can/jar/homemade. It can be meatless, or add mushrooms or other veggies, or 1/2 lb to 1 lb cooked hamburger. Cooked sausage would also work well. You can use any sauce that your family likes.

2. Noodle mixture- in a bowl mix together:

1 Cup sour cream

1 Cup cottage cheese

Chopped green onions

Cooked pasta- any kind- I like egg noodles the best, macaroni second best

3. Shredded cheese- any kind- I use colby-jack

Starting with the sauce, layer each part in a deep casserole dish, ending with the cheese on top. I don't use a 9x13 pan because I like it thick. I usually add 3 layers of sauce, 2 layers of noodle mixture and cheese.

Cook for 20-30 minutes at 350 degrees.

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!