White Chicken Chili

This is another recipe from my aunt Linda. I have tried many different white chicken chili recipes and this one wins, hands down. It's all about the sour cream and whipping cream...mmm!

White Chicken Chili

 

1 lb. boneless, skinless chicken breasts

1 can (14 oz. chicken broth)

1 medium onion, chopped

2 (4 oz.) cans chopped green chilies (you can use one if you want)

2 cloves garlic

1 T. veg. oil

2 cans Great Northern white beans

1 t. salt

1 t. cumin

1 t. dried oregano

1/2 t. pepper

1 cup sour cream

1/2 cup whip cream

 

Cube chicken & saute with onion and garlic in the oil. Add everything else except sour cream and cream. (add these just before serving). Heat through and serve.

 

*Note - I think it's even better the second day!

 

Enjoy!

Dreamy Crescent Dessert

I cannot take credit for this recipe because it was given to me by my sister's friend, Chipo, but I had to post it because everyone loves it so much. She called it Sopapilla, but I know that sopapilla is something totally different, so I am just calling it "Dreamy Crescent Dessert".

Dreamy Crescent Dessert
From: Chipo Chidziva

1 (8 ounce) packages cream cheese (You can use 1.5 pkgs. if you have it and want it more cream cheesy)
2 (8 ounce) packages refrigerated crescent dinner rolls (I used their seamless sheet crescents)
1 cup sugar 1/2 teaspoon vanilla extract and 1/2 teaspoon almond extract
1/2 cup margarine or 1/2 cup butter, melted
1/2 cup cinnamon sugar

Prep Time: 30 mins Total Time: 1 hr
1 Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan.
2 Flatten.
3 Mix together the cream cheese, sugar and extract until light & fluffy.
4 Spread over the crescent rolls.
5 Unroll the other can of crescent rolls and place on top of cream cheese mixture.
6 Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
7 Bake at 350 degrees for 30 minutes.

Enjoy!

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!

Newport Fish Tacos

These tacos were introduced by my dad when he found this recipe in the newspaper. I was skeptical at first; fish tacos just didn't seem like an appealing idea. However, once I tried it, I instantly became a fan. These are so delicious and good even for those that are not fish lovers. The thing that really makes these tacos so yummy is the sauce, it is what ties it all together.

Recipe from: Boyd Reschke

1/4 cup nonfat sour cream
1/4 cup nonfat mayonnaise
2 Tbsp. chopped cilantro
1 tsp. chili powder
1 Tbsp. lime juice
1 tsp. extra-virgin olive oil
1/2 pound fish fillets (I like tilapia, mahi-mahi or halibut)
4 white corn tortillas
1 c. shredded cabbage
1/2 avocado, thinly sliced
4 lime wedges
1/4 c. onion, thinly sliced
1/2 c. chopped tomato

Mix sour cream, mayonnaise, cilantro, and 1/2 tsp. chili powder in a medium bowl. Brush lime juice and oil mixture over fish. Place fish on broiler pans and cook 3 to 4 inches away from heat for 5 minutes. Turn and broil 5 more minutes, until fish flakes easily with fork. Meanwhile, heat tortillas one at a time in a nonstick skillet preheated over medium-high heat. Cook for about 30 seconds on each side, or until hot and pliable. Keep warm. Break fish into large flakes, and spoon into tortillas. Top with cabbage, avocado slices and a scant tablespoon of sour cream sauce. Serve with lime wedges, onions and tomatoes.

Grandma's Rolls

The one thing I always looked forward to when Thanksgiving rolled around was not the turkey, not the pies, but my grandma Kendall's rolls. They were seriously from another world-they were so soft, fluffy, buttery, and tall. She would bake probably around 40 and by the time Thanksgiving dinner was over, they would always be gone. Many people in my family have tried to replicate my grandma's rolls, but they are hard to get just right. Even if you add all the right amounts in the right order and everything, it takes a special touch when you handle the dough to get it to turn out right. Since my grandma has passed away, I am determined to master her recipe so her rolls can live on.

Recipe by: Alice Kendall

1 c. milk scalded (or 1/4 c. powdered milk & 1 c. hot water)
1 yeast cake dissolved in 1 c. warm water in a large bowl
Mix together:
3 eggs beaten
1/2 c. sugar
1/2 c. cooking oil
2 t. salt

Add milk and yeast, then add 6 c. flour. Cover & let it rise until doubled in size. Shape into rolls by putting on floured board. Let rise again and bake at 400 degrees for 10-20 min.

Fresh Salsa

Oh how I love this fresh salsa. Growing up, we used to bottle salsa and I never knew there was such a thing as fresh salsa until my dad came up with this recipe when I was about 12. I can remember all of us just hovering around the salsa and eating it until there was nothing left. This salsa is extremely addicting and I have to force myself to stop. Whenever I have leftover tomatoes or cilantro, I know that it is time to make some salsa.

10 Roma tomatoes
1/4 medium onion
2 cloves garlic
2 jalapeno peppers (seeded)
1 tsp salt
1 bunch cilantro (stems removed)
juice of 1/2-1 lime

throw all ingredients into a food processor except for cilantro. Once everything is at preferred consistency, throw in the cilantro and pulse 2-3 times.

Bryson's Brownies

Although Bryson did not come up with the recipe, we call them "Bryson's brownies" because he made them just about every Sunday. He got to the point where he had the recipe memorized and loved to make them. One thing that Bryson always makes sure to tell people is that you MUST use Hershey's cocoa because they won't be the same if you use something else. Even though I do not really like chocolate, I do have a weakness for these brownies because they are so good.

Recipe by: Bryson Reschke

1/3 c. Hershey's Cocoa
2 c. sugar
1 c. butter
1 1/2 c. flour
2 t. vanilla
4 eggs-1 at a time

Mix the cocoa, sugar, and butter until creamy. Mix together the flour and vanilla. Put eggs in 1 at a time last. Pour batter into a 9x13 baking pan and cook at 375 degrees for 25 min.

Breadsticks

This recipe actually came from a lady who lived in our ward in Taylorsville, but we have adopted it as our own because we love it so much. These breadsticks are the first thing that I really "mastered" because my dad would ask me to make them all the time. I first learned how to make them with my mom when I was probably around 7 or 8, but did not really make them all by myself until I was about 14. I have come across many breadstick recipes over the years, and I still stay loyal to this one because nothing comes close it. I remember my brother-in-law called them my "magic" breadsticks for some reason.

Recipe by: Marian Lindsey

1 T. yeast
1 1/2 c. warm water (2 if using wheat flour)
1 T. honey
1 T. malt powder
1 t. salt
4-4 1/2 c. flour (If desired, use 2 c. white flour and 2 c. wheat)

Pour warm water into mixing bowl. Sprinkle yeast and wait for it to sort of poof up and rise to the top. Sift together flour, salt, and malt powder. Add honey, then add flour mixture. Mix until it forms a ball. Roll out and cut into strips, then roll into sticks. Melt butter in baking pan, then roll sticks in the butter. Top with Parmesan cheese. Bake at 400 degrees for 15 minutes or until golden brown.

Oma's Applecake

My Opa, Oma, grandpa Reschke in the back and my dad, uncle John, and uncle Phil in the front. (Not sure who the babies are)

Oma's applecake is legendary in my family. It is only made for the most special occasions and nothing can compare to it. When I was younger, my dad told me about how he would help Oma (my grandpa Reschke's stepmother) make the cake and she taught him how to peel apples with just a knife. In turn, he taught me how to peel apples with a knife and I am pretty sure it scared my mom because I was not really old at the time. In a family cookbook, my grandma wrote a story about my Oma's apple cake and this is what it says:
"Although I watched Oma make her specialty, applecake, she didn't have a specific recipe, it was one of those "I just do it" cakes. So one day, when she was preparing to make one, I stood ready with a measuring cup, and caught each ingredient in the air as she added it, and wrote it down. We had a good laugh, but it worked, so now we have that wonderful recipe for generations to enjoy. One important thing to remember is to spread a thick layer of butter (no substitutes) at the bottom of the spring form pan, and of course also slices of butter on the top, with a generous sprinkle of sugar, that is what makes it so delicious.
I was fascinating to watch Oma peel apples, it went so fast, in no time at all, had she peeled the apple, leaving one long string of apple peel."

Recipe by: Wilma (Oma) Reschke

7-8 cups of apples, peeled and sliced
1/4 lb. margarine
3 eggs
1/2 cup sugar
1 1/2 c. flour
2 tsp. baking powder

Beat margarine, eggs together, gradually add sugar and beat well. Add eggs one at a time, beating well after each addition. Gradually add flour. Mix well, batter should be light and fluffy. If it's too stiff, add a little milk.

Peel and slice apples, butter cake pan with a thick layer of butter. Put a layer of batter in the pan, add apples, spread remaining batter on the top. Put slices of butter and sugar on top. Place in cold oven, turn on oven to 350 degrees and bake for 1 hour.

Granola

Every time I smell granola, I am taken back to my old kitchen, sitting on the counter and "helping" my dad make his granola. I never knew what granola was, so I always just called it "Dad's cereal". I am pretty sure he would make it at least once a week and we had so much fun! This was one of the very many bonding moments that I had with my dad. I can honestly say that I still have yet to find granola that is just as good...but I may be just a little biased.

Recipe by: Boyd Reschke

8 c. oats
1 1/2 c. brown sugar
1 c. almonds
1 c. pecans
1 c. coconut
1/2 c. water
1/2 c. butter
2 t. vanilla
1/2 c. honey
1/2 c. peanut butter
1 c. raisins

Mix the first 5 ingredients in a large bowl. Heat water, butter, honey, and peanut butter until fluffy. Add vanilla and pour mixture over dry ingredients. Mix well. Spread on two cookie sheets. Bake in a 200 degree oven about an hour. Stir while cooling and add raisins.