Thurl Bailey's Risotto with zucchini

2 1/2 c. chicken stock
3 Tbs butter
1 Tbs olive oil
1 yellow onion, chopped
1 clove garlic, chopped
1 c medium grain rice
1 zucchini, sliced thin
1/3 c paremsan/reggiano cheese
salt and pepper to taste
Bring chicken stock to a simmer. In saucepan melt 2 Tbs butter with oil, add onion and saute til tender. Add garlic and rice, stir til rice kernels are hot and coated, add half the zucchini and cook for 1 minute, add chicken stock stirring constantly. When rice is half cooked, add the remaining zucchini and salt and pepper, cook til rice is done. Remove from heat. Stir in the remaiming butter and cheeses.

From the Utah Jazz cookbook.

Creamy Black Bean Salsa Chicken

2-4 Boneless, skinless Chicken breasts
1 C. Salsa ( I use Pace)
1 15oz can Drained and rinsed Black Beans
1 can chicken broth
1 15oz can Corn drained
1 pkg Taco Seasoning
1/2 c. sour cream
1 C. grated cheddar chees

Place chicken in crock pot. Add salsa, beans, broth, corn and taco seasoning. Cook on low 6-8 hrs until chicken falls apart. Remove chicken with slotted spoon. Use fork to shred or pull apart. Add sour cream and cheese to crockpot. Stir well until blended. Return chicken to sauce. Serve with tortilla chips.

A yummy variation is to wrap chicken up in flour tortillas with a bit more cheese, and then pour sauce over top. either way, this is a YUMMMMMMMY, and easy dinner

Yummy One to One Punch

1 can Hawaiian's Own Strawberry Guava frozen juice
1- 2 liter bottle Fresca

Mix together. Make as much as you need by adding equal parts juice & soda. Add ice & lime slices to punch bowl.

Snickerdoodles

1 C. Margarine softened
2 eggs
3/4 t. cream of tartar
1/2 t. salt
1 1/2 C. Sugar
2 3/4 C. Flour
1 t. soda

Cream marg, sugar and eggs. Add dry ingredients. Roll into balls and dip in cinnamon and sugar. lightly press with back of spoon slightly flaten. Bake 400 for 8 min. DO NOT OVERCOOK or they will turn HARD

Cinnamon Pull-aparts

15-22 Frozen Rhodes Rolls
1 sml package cook & serve butterscotch pudding or Butter Pecan
1/2 C. melted butter
1 t. cinnamon
1/2 C. brown sugar
1/2 C. chopped pecans (opt)

Arrange frozen rolls into a greased bunt pan. Sprinkle pudding on top of rolls. combine butter sugar and cinnamon in bowl. Pour over rolls. Sprinkle with nuts and more cinnamon. Loosely cover with plastic and let raise over night. Bake at 350 for 30 min. Turn upside down onto large plate before serving.

Chocolate Chip Cookies

2 C. Brown Sugar
1 C. Sugar
1 3/4 C. Butter Flavored Crisco
4 Eggs
3 t. Vanilla

Cream all together.

Add:
4 1/2 C. Flour
2 t. baking Soda
2 t. salt
1 Bag MILK chocolate chips

Bake at 350 for exactly 10 min. If your oven cooks hot, adjust time accordingly. Cookies are done when the begin to turn light brown. Seriously, the BEST cookies I have ever had

Brown Sugar Glazed Carrots

1-1/2 pounds mini carrots
1 T. butter
1/3 c. brown sugar
1/4 t. dried rosemary
coarse salt
pepper

In a large skillet, place carrots, butter, sugar, rosemary and 1-1/4 c. water; season with salt and pepper. Bring to a boil, reduce to a simmer, cover and cook until tender, 13-15 minutes. (may need to add more water if it evaporates too quickly)
Remove from pan and sprinkle just a little more brown sugar on top before serving.

Mixed Berry Jam

2 pints strawberries, cut up and pulsed in blender, not pureed
3 pints of mixed berries such as raspberries, blueberries, blackberries, etc.
7 c. sugar
1 package of pectin

Measure fruit into a saucepan. Crush berries with a potato masher until desired consistency. Stir sugar into fruit. Add 1/2 t. butter or margarine to control foaming. Bring mixture to a full rolling boil on high heat stirring constantly. Stir in pectin quickly. Return to full boil and boil exactly 1 minute. Stir constantly. Remove from heat and skim foam with a spoon.

Ladle into HOT prepared jars to within 1/8 inch from top. Wipe jars and threads. Cover with lids. Invert on a towel for 5 minutes. Turn right side up after that. Check seals after they have cooled. Store.