Candice's Deviled Eggs

1 doz. large eggs
Put into a sauce pan and cover completely with water at least an inch above the level of the eggs. Bring to a boil over high heat. Reduce heat to medium high and cook for 15 minutes. Remove, drain, run cool water over until cool enough to handle. Peel eggs, rinse under cold water to remove any little shell bits, drain on paper towels. Cut eggs in half lengthwise with a sharp knife. Place egg yolks in a separate bowl and place egg whites on a serving platter. Combine egg yolks with 1/2 c. mayo and 1/4 tsp. salt. Mix well. Use a hand blender to puree egg yolk mixture until smooth. Place mixture in a piping bag and squeeze into centers of egg whites. Sprinkle with black pepper and paprika. Chill.

Candice's Chile Relleno Stuffed Chicken Breasts

4 boneless, skinless chicken breasts
4 oz. chunk pepper jack cheese
4 jalapenos, halved and roasted (400 degrees for 30 min.)
1 c. Panko
1/4 c. grated Parmesan cheese
3-4 Tbsp. butter, melted
1/4 tsp. salt
sprinkle of pepper

Combine Panko, Parmesan cheese, salt and pepper, set aside. Pound chicken breasts flat (1/4 in.) Cut pepper jack cheese into 4 even portions. Place a piece of pepper jack and 2 jalapeno halves inside each breast and wrap around filling, securing with toothpicks. Dip each chicken roll into melted butter and then crumb mixture. Bake in a greased baking dish at 425 degrees for 40 minutes.

Candice's Sweet and Sour Meatballs

1 lb. ground beef
1 egg
1/2 c. quick oats, finely processed
1/2 tsp. onion powder
1/2 tsp. seasoning salt
2 tsp. Worchestshire sauce

Combine above ingredients and make small meatballs, set aside

1- 20 oz. can pineapple chunks, drained, reserve juice
1/2 c. water
3 Tbsp. white vinegar
1 Tbsp. soy sauce
1/2 c. brown sugar, packed
3 Tbsp. cornstarch
1/4 tsp. ground ginger
1/2 tsp. seasoning salt
1 small red pepper, chopped
1/2 small white onion, chopped

Brown meatballs in a hot skillet, add onion, reduce heat. In a separate sauce pan combine 1 c. pineapple juice, water, vinegar, brown sugar, soy sauce, ginger, and cornstarch. Whisk until smooth over medium high heat until thickened. Add 1/2 can pineapple chunks and red pepper. Pour sauce over meat balls and onions. Cover and cook for 15-20 minutes, stirring occasionally. Serve over hot rice.

Candice's Hot Night Salad

I threw together this salad when it was too hot to cook. Jim and Katrina begged me to blog it. Sorry, there are no exact measurements. It was literally thrown together based on what sounded good at the time.

baby lettuce leaves
bowtie pasta, cooked and cooled
chicken strips, seasoned with McCormick Rotisserie Chicken seasoning, then pan fried
avocado, chopped
crisp bacon, crumbled
shredded parmesan cheese
pesto
balsamic vinegar and olive oil

Death by Chocolate Cake

Given to Candice by Annie B.

Blend together:
4 eggs
1/2 c. water
1/2 c. oil
3/4 c. mayonnaise

Mix in:
1 small package chocolate instant pudding mix, dry
1 chocolate cake mix

Fold in:
1 cup of chocolate chips

Grease and flour a bundt cake pan. Bake at 350 degrees for 45-50 minutes. Let cool completely before removing from the pan - sprinkle with powdered sugar.

Crab Pasta Salad

Given to Susan from Jeannette D.

16 oz. small shell pasta
1 lb. imitation crab, chopped
2 c. celery, finely chopped
1/2 c. green onion, chopped
1/2 c. green or yellow pepper, diced small
Dressing:
2 c. mayo
1/4 c. red wine vinegar
1/4 c. sugar
Salt and Pepper to taste

Combine dressing ingredients, set aside. Cook pasta according to package directions, drain and cool quickly. Combine all ingredients. Chill.

Grandma Veater's Bread-in-a-Jar and Butter/Lemon Sauce

From the American Fork Historical Recipe Book 1996
2/3 c. shortening
2 2/3 c. sugar
4 eggs
2/3 c. water
3 1/2 c. flour
3 1/3 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
2/3 c. nuts
2 c. canned pumpkin
Variations: Substitute any one of the following for the pumpkin.
2 c. shredded apples or carrots, 1 1/2 c. shredded carrots plus 1- 8 oz. can crushed pineapple- drained, 1 2/3 c. applesauce plus 1/4 c. crushed pineapple, 1 can whole cranberry sauce, 2 c. mashed bananas, 2 c. finely chopped or mashed fresh peaches or 2 c. shredded zucchini.

Grease insides of 8 (1 pint) wide mouth canning jars well. Heat oven to 325 degrees. Cream shortening and sugar together. Beat in eggs, pumpkin (or other variation), and water. Sift together flour, baking powder, baking soda, spices and salt. Add to pumpkin mixture. Stir in nuts. Pour mixture into prepared jars, filling each half full. Bake for 45 minutes. Note: Use only canning jars. Others can't take the heat! When done, remove one jar at a time, wiping sealing edge with paper towel or cloth and screw on lid and ring tightly. The heat will vacuum seal the jar and the bread will keep up to one year.
"This recipe is easy, but the instructions must be followed exactly for best results. The nicest thing about giving Bread-in-a-jar is that those who receive it can keep it until they get over the holiday food blahs. This bread can be safely baked in wide-mouth canning jars and when sealed immediately upon removing from the oven, it will keep on the shelf for up to one year. Be sure to take jars out of the oven one at a time, sealing each one as you take it out. Screw the lids on as tight as you can. When the jars have cooled enough to handle them, tighten the tops. As the jars stand, you will hear that little pinging sound as the heat seals the lids."

Butter or Lemon Sauce
1 c. sugar
2 Tbsp. (rounded) cornstarch
2 c. boiling water
dash of nutmeg
pinch of salt
1/4 c. butter
1 tsp. vanilla or 1/2 tsp. lemon extract

Combine sugar and cornstarch. Add boiling water and other ingredients, except flavoring. Cook to a good boil. Add flavoring at the end of the cooking. Yields enough sauce for 2 quarts pudding. Serve sauce over Bread-in-a-jar.