Angel Hair Pasta

I got this recipe from a ward cookbook. It is originally from the kitchen of Wendy Neeley.
Super yummy!

1/2 cup olive oil
1/3 cup sliced green onions
2 T chopped basil
1/4 t pepper
1 t salt
2 cloves garlic
3 large tomatoes peeled and diced (or 1 large can)
1/2 lb angel hair pasta
2 cups cooked chopped chicken (optional)
parmesan cheese

Cook pasta according to directions. While the pasta is cooking begin cooking the sauce. Add oil to a sauce pan and heat to a medium temperature. Add garlic and green onions. Cook for 1 minute then add basil, salt, pepper, tomatoes and chicken. Cook until everything is hot, then mix with pasta. Serve immediately. Top with parmesan cheese.

From the kitchen of Kelly.

Sweet Chex Mixes

These are two Chex mixes that my family LOVES. I actually got the recipes from a friend who found them online, but they are also found on the back of some Chex boxes at some times of the year. However, I've modified them both a little....

Chocolate Chex Caramel Crunch



8 cups Chocolate Chex cereal (this is almost an ENTIRE box of this cereal)
¾ cup packed brown sugar
6 tbsp. butter or margarine
3 tbsp. light corn syrup
¼ tsp. baking soda
¼ - ½ vanilla baking chips (*this is where I changed it, the original recipe called for only 1/4 cup, but I like more white chocolate on mine)

Into a large microwavable bowl, measure cereal; set aside. Line cookie sheet (jellyroll size) with wax paper (or set out wax paper on counter).

In a 2 cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on high 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave cereal mixture on high 3 minutes; stirring every minute. Spread on wax paper and cool for 10 minutes. Break into bite size pieces.

In a small microwavable bowl, microwave vanilla baking chips uncovered on high about 1 minute (stir after 30 seconds) or until chips can be stirred smooth. *Watch out when melting so few white chocolate chips, they will burn easily. Make sure you stir after 30 seconds and don't over do it. Drizzle over snack. Refrigerate until set.

From the kitchen of Chocolate Chex Box and Tannie Datwyler


Cinnamon-Apple Chex Mix



5 cups Wheat Chex cereal
1 cup lightly salted whole almonds
¼ cup butter or margarine
1/3 cup packed brown sugar
2 tbsp. light corn syrup
1 tsp. ground cinnamon
1 cup chopped dried apples (OR Apple Cinnamon Cheerios *I modified it to use Cheerios, because I didn't want to try dried apples. The Apple Cinnamon Cheerios are PERFECT in this)
½ cup vanilla yogurt-covered raisins (I usually add even more than 1/2 cup, more like a whole cup, because I LOVE yogurt covered raisins)

In large microwavable bowl, mix cereal and almonds (and cheerios if using instead of apples).

In 2-cup microwavable measuring cup, microwave butter, brown sugar, corn syrup and cinnamon uncovered on high about 2 minutes, stirring after 1 minute, until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on high 3 minutes, stirring and scraping bowl after every minute. Stir in apples; microwave uncovered on high about 2 minutes or until apples just begin to brown on edges (if using cheerios, then just cook the entire mixture for 5 minutes total and stir after each minute).

Spread on wax paper or foil to cool, about 5 minutes. Place in serving bowl and stir in raisins.

From the kitchen of Wheat Chex Box and Tannie Datwyler

Happy Snacking!

Bok Choy Stir Fry

Sorry, no pictures of this recipe, but it is super delicious! This is the actual recipe, http://allrecipes.com/Recipe/Chicken-Stir-Fry/Detail.aspx, but I changed it a little for our needs.

4 boneless skinless chicken breast halves
3 tablespoons Cornstarch
2 tablespoons Soy Sauce
1/2 teaspoon Ground Ginger
1/4 teaspoon Garlic Powder
2 to 3 Bok Choy (also called Chinese Cabbage)
1 clove garlic, minced
1 cup sliced carrots
1 small onion, diced
1/2 green pepper, diced
1/2 red pepper, diced
1/2 cup water
1 teaspoon chicken bouillon or 1 bouillon cube crushed
3 tablespoons olive oil
2 tablespoons sesame oil (optional)


Cut the chicken into 1/2 inch strips and toss with cornstarch in a resealable bag; add soy sauce, ground ginger, and garlic powder to bag and refrigerate for 30 mins. In a large pan or wok heat 2 tablespoons of olive oil and 1 tablespoon sesame oil, brown chicken until no pink shows. Take chicken out and set aside, but keep warm. Add last tablespoon of olive oil and sesame oil and add vegetables and minced garlic to pan and cook until crisp and tender, about 4-5 mins. Add chicken back into pan and add 1/4 cup water and chicken bouillon. Cook until water and bouillon combine and thicken.

Even my 2 year old loved this stir fry!

From the kitchen of Megan

Whole wheat pancakes with cinnamon syrup

This is a super healthy breakfast compared to other options! And best of all, these pancakes taste AMAZING. Plus, they are a great way to use your food storage, and they fill you up really well. We even had these for dinner last night as a fun "breakfast for dinner" and we served them with orange juice, a few sausages, and fresh raspberries.


Blender Wheat Pancakes

1 cup whole kernels of wheat (you can use red or white)
1 ½ cups milk or buttermilk (divided)
2 eggs
¼ cup oil
2 tsp. baking powder
1 tsp. baking soda
3 tbsp. brown sugar


Blend wheat and 1 cup of milk (I just add some vinegar to my milk to make it curdle) in blender for 4 min. Let mixture rest to soften kernels (about 5-10 minutes). Add remaining ingredients and blend until incorporated. Fry pancakes on skillet or fry pan. You'll want to make the pancakes kind of small and wait to flip them until they have lots of air bubbles and the edges are dry. If you time it right, these pancakes flip SO EASILY. You'll also notice that the first pancakes will be kind of thin, but as time goes by the batter will thicken up and the last pancakes will be puffier. If you want to avoid this, you can let the batter rest a second time after all the ingredients are added.


From the kitchen of Tannie Datwyler (Courtesy of C’Anne Petersen)

I recommend you serve the pancakes with cinnamon syrup, though you certainly can use maple (I've tried both and believe me, the cinnamon is perfect for these). If you are going to make the syrup you'll want to start making it AFTER you blend the wheat and milk (while the batter is resting). That gives you something to do while the wheat kernels soften.

Cinnamon Syrup

2 cup sugar
1 cup light corn syrup
1 cup water
1 tsp. ground cinnamon
1 cup cream (or evaporated milk)

In saucepan stir all ingredients except cream. Bring to a boil and boil for 2 minutes while stirring. Remove from heat and stir in cream. Cool slightly and pour over pancakes or waffles. The syrup will thicken as it cools. Serve it warm and store in the fridge.


*This makes quite a bit of syrup, so half the recipe if you aren't serving a huge crowd.

From the kitchen of Tannie Datwyler (courtesy of Shelly Flake)


That's it! I don't even butter my pancakes before I pour on that cinnamon syrup - I don't think it needs it. :) So delicious, and so good for you.