Judy's Chicken Roll-Ups

Ingredients:

8 crescent rolls

2 cups (or cans) chicken, cooked and cubed

2 cups cheese

2 cans cream of chicken soup

3/4 cup milk

Mix together the cubed chicken, cheese, and cream of chicken soup. 

Fill crescent rolls with chicken mixture and place rolls in casserole pan. 

Top with: 

1 can cream of chicken soup

3/4 cup milk

Sprinkle with grated cheese on top.

Cover pan with foil. Bake at 350^oF for 30 minutes.

Remove foil and bake again for 20 more minutes.

French Toast Souffle

Ingredients:

8 slices French bread

12 eggs

1/3 cup syrup

2 cup milk

Cut the French bread into cubes and put in 13 x 9 pan. 

Beat eggs, syrup, and milk together. Pour mixture over bread.

Refrigerate overnight.

Bake at 350^oF for 45 minutes.

Easy Peanut Butter Cookies

1 cup creamy peanut butter

1/2 cup sugar
1 egg

Preheat oven to 325^oF.
Mix peanut butter, sugar, and egg until well blended.
Refrigerate 30 minutes.
Roll peanut butter mixture into 18 balls.
Place 2 inches apart, on ungreased baking sheet. Flatten each ball, in a criss cross pattern with fork.
Bake 18-20 minutes until lightly browned.
Cool 5 minutes.

Gingerbread Cookies from Nauvoo

Scovil's Gingerbread Cookies

(From Scovil Bakery in Nauvoo, Illinois)

Lucius Scovil joined the church in 1837 in Kirtland, Ohio. He and his family were faithful members of the church who followed the migration of the early Saints. He served his first mission a month after he was baptized. He made 5 trips from Kirtland to Missouri helping other families make the difficult journey. His family finally settled in Nauvoo, Illinois where they faced sickness and trials. He oversaw the construction of the Masonic Hall, served in the Nauvoo Legion, and built and ran the Scovil Bakery.
Lucius lost 2 children and his wife along the Mormon trial. He shortly received a mission call to England and had to make the difficult choice to leave his children, parentless and along on the prairie, to serve. To earn money for his family while he served, Lucius sketched the Nauvoo Temple and turned it into a plate which was popular among the Saints. The decision to leave his children was difficult, especially at such a uncertain time for the Saints. Of this decision, Lucius wrote:

"This seemed like a painful duty for me to perform, to leave my family to go into the wilderness and I to turn and go the other way. It cost me all that I had on this earth ... (but) I thought it was best to round up my shoulders like a bold soldier of the crop .. and assist in rolling forth the kingdom of God."  

Ingredients:

1 cup sugar

1 cup molasses

3/4 cup oil or lard

1/2 cup hot water

2 eggs

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 heaping tsp ginger

6-7 cups flour (use 1/3 whole wheat)

Combine sugar, molasses, oil or lard, and hot water. 

Rinse molasses out of cup with hot water.

Add the eggs and mix.

Mix together the baking soda, salt, cinnamon, ginger, and flour. Then combine to molasses mixture.

Refrigerate dough. Roll out and cut with cookie cutter.

Bake at 350^oF for 10 minutes. 

Jean Campbell's Sugar Cookies

Ingredients:

1 cup butter

1 1/2 cup sugar

3 eggs

1 tsp vanilla

3 1/2 cup flour

2 tsp cream of tartar

1 tsp soda

1/2 tsp salt

Cream butter and sugar together. 

Mix in eggs and vanilla. 

Sift together dry ingredients; add gradually to creamed mixture. 

Chill dough 3-4 hours. Once chilled, roll out onto well-floured surface, also using more flour on top of dough, so it's not too sticky. 

Cut into shapes and place on greased cookie sheet.

Bake at 375^oF for 8-10  minutes.

Blonde Brownies

Ingredients:

2/3 cup melted butter

2 cup brown sugar

2 cup flour

2 eggs

1 tsp vanilla

1/4 tsp baking soda

1 tsp baking powder

1 tsp salt

Mix all ingredients together. Bake at 350^oF for 20-25 min.

Wendy's Chocolate Trifle

Ingredients:

1 package brownie mix

1 package instant chocolate pudding mix

1/2 cup water

1 (14 oz) can sweetened condensed milk

1 (8 oz) container frozen whipped topping, thawed

1 (12 oz) container frozen whipped topping, thawed

1 (1.5 oz) bar chocolate candy

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water, and sweetened condensed milk. Mix until smooth, then fold in 8 oz whipped topping until no streaks remain.

In a glass serving dish, place half of the brownies, half of the pudding mixture, and half of the 12 oz container of whipped topping. 

Repeat layers. 

Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.