Easy Fried Rice

the back of a SUN BIRD fried rice seasoning packet


1 packet Sun Bird Fried Rice seasoning packet (they're about 60 cents)
1/3 cup chopped, cooked chicken, beef, pork, shrimp, or fish if desired
2 Tbsp canola oil
3 cups cold, cooked rice (white, brown, or instant)
3 green onions, sliced small
2 tsp soy sauce (but we always use more)
2 or 3 eggs beaten
1 cup frozen peas (or peas and diced carrots), cooked

Earlier in the day, cook the rice. For regular rice, boil 3 cups water and then add 1 1/2 cups rice. Turn on low and cook for 20 minutes. Remove from heat and place in fridge on a hotpad.

About 15 minutes before the sweet and sour chicken is ready, start cooking the fried rice.

In a large skillet, heat oil (about medium temperature). Add onions and cold rice. Stir around to break up rice. Scramble eggs in a small pan. Add eggs to rice.
Add seasoning packet and soy sauce. Stir to mix in seasoning. At the end, at peas (or peas and carrots) and meat (if desired). Final product. If I don't have ham, I don't put it in. It is really good with it though. Serve with desired main dish. We like to serve it with sweet and sour chicken.

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Chili

from Gayleen

1 lb hamburger
1 can tomato soup
1 jar of Pace Mild Picante sauce
2-3 cans of beans of your choice -we did pinto beans, black beans, and great northern

Brown hamburger and season as desired with salt and pepper. Drain. Place in crockpot. Add remaining ingredients. Add as little or as many beans as you'd like. A regular batch takes about 2 cans, a double batch 3 or 4. Let warm and serve with onions, cheese, fritos, and sour cream.

This is a super simple recipe but it sure tastes good.

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Oreo Balls

from Kristin and Amanda

1 whole package of Oreos, crushed
1 package of cream cheese, softened

Mix together and roll into balls. Let cool in refrigerator until balls are chilled. Or for faster chilling, place in freezer for about 15 minutes.

Roll in white melted white almond bark chocolate, or for extra richness melted regular almond bark chocolate. Place on waxed paper to cool. If you want, after the first chocolate is set, decorate tops of balls as desired with different colored chocolate.

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Feather Light Overnight Crescent Rolls

from Tami

1/2 cup water
1 stick butter
1/4 plus 2 Tbsp sugar
1 tsp salt
1/2 cup cold water
1 (.25 oz) pkg yeast or 2 1/4 tsp
1/4 cup warm water
2 eggs, beaten
3 3/4 cup flour
Butter for spreading on dough

In a pan, bring the 1/2 cup water to a boil. Add the butter, sugar, and salt. Remove from heat. Add the 1/2 cup cold water. Dissolve yeast in the 1/4 cup warm water (not hot). When first mixture is lukewarm, add yeast mixture and beaten eggs. Stir briefly. Add flour and stir together. Cover pan with lid and refrigerate overnight. When ready to roll out, divide dough in thirds. Lightly flour surface of bread board. Roll each third out in a large circle about 1/2 inch thick. Spread dough lightly with butter. Cut dough into small wedges (like a pizza) and roll up each up, beginning at the wide end, to form a crescent shape. Place on 2 baking sheets (about 12 rolls per sheet). Let rise about 3 or 4 hours. Bake at 400 for 12 minutes. Makes about 2 dozen rolls. These are great rolls and really easy to make.

Note: It works best to cut into small wedges about 3 to 3 1/2 inches wide at the top because they rise and grow bigger.

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Frosty the Cupcake

From Family Fun's website
RECIPE INGREDIENTS:
Cooled cupcakes
White frosting
Large marshmallows
Waxed paper
Pretzel sticks
Black decorators' gel or mini chocolate chips
Orange slice candy
Junior Mints
Thin Mints or Mint Grasshopper Cookies
Fruit by the Foot cut into long strips

1. Frost a cooled cupcakes with white icing.
2. Flatten a large marshmallow on waxed paper with the palm of your hand.
3. Put a second marshmallow on top to form a torso and head.
4. Push a thin pretzel stick down through the snowman (this will help him stand up), then set him on the cupcake.
5. Use decorators' gel or mini chocolate chips to create a mouth, eyes, and buttons, then add pretzel stick arms and a wedge cut from an orange slice candy for a nose.
6. Accessorize with a candy hat (a Junior Mint secured to a Thin Mint with icing) and a piece of fruit by foot for the scarf.

Note: The decorators' gel didn't work well for me. It ran and looked like mascara running when a woman is crying. The mini chocolate chips with a bit of frosting on the back of them worked better for me.

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Cheese Ball

from Louise

8 oz cream cheese, softened
2 Tbsp mayonnaise
3/4 cup shredded cheddar cheese
1 or 2 green onions, finely chopped
2 or 3 black olives, finely chopped
3 shakes of garlic salt

Mix and roll in nuts if desired. Wrap and refrigerate.

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Fresh Salsa

from Legrand

8 to 10 roma tomatoes (any kind will work though)
1 golden girl tomato, if you have one -mostly for color and some sweetness.
(If you don't have a golden girl, it is okay. It is an orange tomato and it looks nice in it.)
2 jalapenos (or less if you don't want it too spicy)
1/2 cup sweet onion, chopped
1/4 cup fresh cilantro, chopped
3 green peppers, chopped
1 1/2 tsp salt
the juice of one lime or 3 tsp lime juice from bottle

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Salsa

from Audrey

3 quarts tomatoes, scalded, peeled, and diced
4 cups chopped onions
5 lg green anaheim peppers
1 lg green bell pepper
1 lg red bell peopper
4-5 jalapeno peppers (keep seeded for hotter salsa)
16 oz tomato sauce
2 cans of 6 oz tomato paste
1/4 cup sugar
1/4 cup salt
1 cup cider vinegar
2 tsp garlic powder
1 Tbsp cumin
1 tsp black pepper
1 tsp alum

Chop tomatoes, onions & peppers in food processor. Combine all ingredients in a heavy pan. Bring to a boil. Reduce heat & simmer for 1 1/2 hours (longer for much thicker salsa). Stir often so it doesn't stick to the bottom. Pour into pint bottles and process in water bath for 20 minutes. Makes 10 to 12 pints.

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Slow Cooker Beef Enchiladas

from a list of crockpot recipes from a church function

1 lb ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 oz) pinto or kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) diced tomatoes and green chilies -it is all together, undrained
1/3 cup water
1 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 cup grated sharp cheddar cheese
1 cup grated monterey jack cheese
6 flour tortillas (6 or 7 inches)

In a skillet, cook beef, onion, and green pepper until beef is browned and vegetables are tender; drain. Add the next eight ingredients; bring to a boil. Reduce heat and simmer for 10 minutes. Combine cheeses. In a 5 quart crock pot, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5 to 7 hours or until heated through.


***Lo-Fat tip: Use ground turkey instead of hamburger

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Chicken Enchiladas

from a list of crockpot recipes from a ward function

2-3 lbs chopped cooked chicken
1 small can chopped green chilies
1 onion, chopped
Mexican gravy, see recipe below
4 oz grated Monterey Jack cheese
4 oz grated milk or sharp cheddar cheese
1 small can chopped olives
8 corn tortillas

In mixing bowl, stir together chicken, chilies, onion, and 1 cup Mexican gravy.

In crockpot, place foil handles. (3 strips of foil, 18"x2", folded in half lengthwise and criss-crossed in bottom of crockpot) Dip tortilla in Mexican gravy and lay in crockpot. Spread about 3 Tbsp chicken filling over tortilla and sprinkle with cheese and olives. Continue layering, ending with cheese and olives. Pour extra gravy over top of stack. Cook on low 4 to 6 hours or on high 1 1/2 to 2 1/2 hours.

Gravy:
1/4 cup butter or margarine
1/2 cup chili powder
1/3 cup flour
1/2 tsp garlic salt
1/4 tsp cumin
1/4 tsp oregano
3 cans (15 oz each) chicken broth
1 can (12 oz) tomato sauce

Melt butter (or margarine) in saucepan. In a bowl, mix together dry ingredients. Slowly add to butter (or margarine), stirring constantly. Add broth and tomato sauce.

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Corn Chowder

from a list of crockpot recipes from a ward function

6 slices bacon, crumbled
1 cup chopped onoin
2 cups diced, peeled potatoes
2 pkgs (10 0z each) frozen whole kernel corn
1 can (16 oz) cream style corn
1 Tbsp sugar
1 tsp Worcestershire sauce
1 tsp seasoned salt (like Lawry's)
1/4 tsp pepper
1 cup water

In skillet, fry bacon until crisp. Remove and reserve. Add onion and potatoes to bacon drippings and saute for about 5 minutes. Drain well. Put all ingredients in crockpot. Cover and cook on low for 6-7 hours.

I haven't tried this myself yet. But it sounds good!

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Crockpot Tips

from handout at a Relief Society function

Adapting recipes to the crockpot

If recipe says:
15-30 minutes, cook 1 1/2 to 2 1/2 hours on high or 4 to 8 hours on low in crockpot.

If recipe says:
35-40 minutes, cook 3 to 4 hours on high or 6 to 10 hours on low in crockpot.

If recipe says:
50 mintues to 3 hours, cook 4 to 6 hours on high or 8 to 18 hours on low in crockpot.

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Orange Rolls

from Tami L.

These are sooooooooooo good. My neighbor makes them and they're the BEST!

2 cups warm water
2/3 cup dry milk
2 Tbsp yeast
1/4 cup sugar
2 tsp salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 1/2 cups flour

Icing:
1 1/2 cups powdered sugar
2 Tbsp orange juice (squeezed from oranges)
2-4 Tbsp heavy cream

Mix 1/4 cup of the water with yeast and about 1/2 Tbsp of the sugar in a small glass -let yeast dissolve.
In mixing bowl, combine remaining water, dry milk, remaining sugar, salt, butter (or shortening), egg, and 2 cups of flour. Mix until wet, then slowly add the rest of the flour; enough so the dough is soft, not overly sticky, and not stiff. Let rise about 20 minutes.

Roll dough into rectangle about 1/4 inch thick.

Brush with orange butter:
1/2 cup butter
rest of 2 oranges
1/4 cup sugar

With pizza cutter, cut 3 1/2 inch strips on long side of rectangle. Starting at short side of rectangle, cut 2 inch strips of dough. Roll up strips and place on greased cookie sheet. Rise until double in size. Bake at 375 for 12 to 15 minutes. Cool 10 to 15 minutes and then drizzle icing over top.

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Old Fashioned Cinnamon Popcorn

from HomeEc in school

1/2 cup margarine
1 cup sugar
1/4 cup Karo syrup
1/4 tsp baking soda
1 tsp ground cinnamon or vanilla
2 quarts popped popcorn (1/2 cup unpopped)

Melt butter in small saucepan. Stir in sugar and corn syrup. Bring to a boil, stirring constantly. Boil without stirring for 4 minutes. Remove from heat. Stir in soda and cinnamon. Gradually pour over popped popcorn, mixing well. Turn into large shallow baking dish or roasting pan. Bake at 250 for 30 minutes, stirring every 10 minutes. Remove from oven. Cool and enjoy.

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Vanilla Cream Pudding for Cream Puffs

from Grandma M.

Mix in saucepan:
2 Tbsp and 2 tsp sugar
1 Tbsp cornstarch
Pinch of salt

Combine and slowly add to saucepan while stirring contantly:
1 beaten egg
1 cup of milk

Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute.

Remove from heat.
Add:
1 Tbsp butter
1 Tbsp vanilla

Place in refrigerator until pudding cools completely. Fill cream puffs.

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Cream Puffs

from Grandma M.

Heat to rolling boil:
1/2 cup water
1/4 cup butter

Stir in 1/2 cup flour. Stir vigorously over low heat for about 1 minute or until the mixture forms a ball and pulls away from the sides of the pan.

Remove from heat.

Beat in:
2 eggs and continue beating until smooth.

Drop dough by scant 1/4 cup approximately 3 inches apart onto ungreased baking sheet.

Bake at 400 for 20-30 minutes. Puffs should be light and brown and beads of water on them.

Fill with vanilla cream pudding or chicken salad or desired filling.

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Chocolate Peanut Butter Cream Pie

from a Kraft Foods magazine I got in the mail
3/4 cup hot fudge dessert topping, divided
1 Honey Maid Graham Pie Crust (6 oz)
1 tub (8 oz) Cool Whip, thawed and divided
1/2 cup creamy peanut butter
1 1/4 cup cold milk
2 pkgs (4-serving size each) Jell-O brand vanilla instant pudding

Spoon 1/2 cup of the fudge topping into bottom of crust. Place in freezer 10 minutes.

Whisk peanut butter and milk in large bowl until well blended. Add pudding mixes. Beat for 2 minutes or until smooth. (Mixture will be thick.) Stir in 1/2 of the Cool Whip. Gently spoon over chocolate layer.

Top with remaining Cool Whip. Refrigerate 3 hours or until set. Drizzle remaining 1/4 cup fudge topping just before serving. Makes 10 servings.

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Lemon Chiffon Cake

from Kristy

Ingredients:
1/2 cup evaporated milk
1/2 cup sour cream
1/4 cup lemon juice
2 Tbsp vegetable oil
2 tsp vanilla extract
1 tsp lemon peel
1 tsp lemon extract

2 cups cake flour (must be cake flour)
1 1/2 cup sugar
1 Tbsp baking powder
1/2 tsp salt

1 cup egg whites (about 7 eggs)
1/2 tsp cream of tartar

Glaze:
1 1/3 cup powdered sugar
3 Tbsp lemon juice

Directions:
Combine first 7 ingredients. In separate bowl, sift dry ingredients. Gradually beat into lemon mixture until smooth. In another bowl, beat egg whites until foamy. Add cream of tartar and beat until stiff peaks form. Gently fold egg whites into lemon mixture. Pour into ungreased 10" tube pan with removable bottom. bake at 325 for 45-55 minutes or until cake springs back when lightly touched. Let cool and serve with glaze over each piece.

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Cinnamon Rolls

from mom

Dough
2 1/3 cups hot water
2/3 cup sugar
2 Tbsp yeast
1 Tbsp salt
1/3 cup shortening
1/3 cup dry milk
2 eggs
1/8 tsp vanilla
5 to 5 ½ cups flour

Filling
3/4 cup white sugar
2 cups brown sugar
2 Tsp cinnamon
1/3 cup melted butter
(mix sugar and cinnamon well, set aside NOTE: measurements are approximate... use more cinnamon if you like stronger flavor! )

Frosting
click here for the cream cheese frosting recipe, just add a little milk to make it thinner. (1-4 TBSP depending on your preference)

Directions
Mix ingredients in Bosch (or Kitchenaid); add flour gradually to desired consistency of dough. Dough should be slightly sticky still. Let the dough rise until it doubles in size.
**NOTE: If you are like me and DON'T have a mixer then mix in a Large bowl and use a long wooden or plastic spoon to mix all ingredients until the last cup of flour needs added in then you will have to get messy and use your hands to mix in the flour and knead it well.

Roll out to about ¼ inch thick.

Brush with 1/3c. melted butter. Top with cinnamon mixture and roll up into a tight pinwill. Take a string and cut the rolls into 1 inch sections. Place on a greased pan (or parchment paper if you have it). Let rise. Cook for 15-20 minutes at 350 degrees. Frost. Eat and enjoy as desired!

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