Haley's Cinnamon Rolls

This is another recipe that did not come from our family, but we loved it so much that we adopted it into our family. Haley was my YW President in Nibley and taught me how to make these. They are so soft and always a huge hit whenever I make them. The mashed potatoes are the key!

Recipe by: Haley Judd

Cinnamon Rolls

1 cup mashed potatoes
2 cups milk scalded
½ cup shortening
1 cup sugar
1 Tbsp. salt
3 beaten eggs
3 Tbsp. yeast
1 ½ cup water

Scald milk and add first 5 ingredients, cool.
Beat eggs and add to cooled mixture.
Put water and yeast in large bowl, let yeast soften. Add milk mixture and Mix in about 8 cups flour. Dough should be soft. Knead slightly, let rise 'til double size.
Roll out on floured surface. Spread with butter brown sugar, cinnamon and raisins/pecans.
Cut using floss.
Bake 15 minutes @ 375

Diamond Cookies

When I think of Grandma Reschke's diamond cookies, I instantly think of Christmas. My grandma would make these around Christmastime and it would be a special treat whenever she did. She never made them any other time, so it would be something I could look forward to every year. I first made these cookies when I was a freshman for a class presentation and I quickly realized that they are not as simple as they look. The main thing I learned with making these cookies is that you must roll out the dough in powdered sugar. Flour makes them tough and oil makes them spread and go bubbly. It may take a couple of tries, but they are so worth it when you get them down!

Recipe by: Tove Reschke

Diamond Cookies

1 c. butter or margarine
1 c. brown sugar
1 c. dark corn syrup
4 c. sifted flour
1 tsp. cardamom
1 tsp. cloves
1/2 tsp. salt
1/2 tsp. allspice
1 tsp. cinnamon
1 Tbsp. grated orange rind
slivered, blanched almonds for the tops

Melt butter, add sugar and corn syrup. Remove from heat, sift flour, cardamom, cloves, salt allspice, and cinnamon; add to sugar mixture. Stir in orange rind. Dough can be stored, wrapped air tight in saran wrap in fridge for up to three weeks. When ready to bake, roll portions of dough out to a thin rectangle. Cut the diamond shapes using a ruler and place a slice of almond in the middle. Bake at 375 degrees for 8 min. Cool on wire rack.

Lime Chicken

No one in my family can really claim the creation of this recipe, but we have adopted it as one of our own. My dad found this recipe in one of his South Beach Diet cookbooks and we fell in love with it at the first bite. I love this recipe because it is so simple and yet so delicious. My sister Mindi makes this chicken pretty frequently because her husband loves it. I like to have chips and salsa on the side, but Mindi and her family like to eat it with rice. No matter what you eat it with, this recipe is a keeper and good for those nights when you need to come up with a meal in a short amount of time. Enjoy!

Recipe by: South Beach Diet

Lime Chicken

Dressing:
1/3 C. fresh squeezed lime juice
1/4 C. chopped fresh cilantro
1 T. chopped scallions
1 T. EVOO
1 t. sugar
1/2 t. salt

4 chicken breasts
2 med. avocados
1 T. fresh squeezed lemon juice
2 tsp. picante sauce (I use fresh salsa)

Marinate chicken in 3 T. dressing for 10 min. in the fridge.
Add 2 T. dressing and picante sauce to avocados and mash.
Grill the chicken until the internal temp. is 165 degrees and drizzle leftover dressing on top of the chicken.
Serve the chicken with a dollop of the guacamole on top and enjoy!