Cobble Creek Kitchen

4 C Lemon Lime Soda
2 C Soy Sauce
2 C Oil
1TB Garlic Powder
1 TB Horseradish (optional)
10 LB. Boneless Turkey or Chicken Breasts or Thighs

Combine all ingredients but meat in a large non-metal pan.  Place the turkey in the mixture and marinate for at least 12-18 hours in the refrigerator.  Cook on the grill, turning twice and basting with the marinade if desired.  (We put the meat in large 2 gallon zip-lock bags and poured the marinade over it.  By placing it in a cake pan, it could be rotated occasionally to more evenly distribute the marinade.)  (This recipe originated with the Norbest Sanpete, Utah turkey plant.  Often, the marinated turkey steaks are served for dinner as part of the Manti Pageant.)



Submitted by: Stephanie Ransom

Categories: Chicken , Main Dishes , Stephanie Ransom

2 C.Slivered Almonds
1 C. Cashews
1 small box Golden Grahams
1 Large box Corn Chex
Toss in Large bowl. Then in large sauce pan bring to a boil:
1 1/2 C. Butter
2 C. White Corn Syrup
2 C. Sugar

Boil 2 min.  Pour over cereal mixture and toss well. Pour onto wax paper to cool. Store in air tight container.  I usually make half this recipe. It makes alot!



Submitted by: Corinne Taylor

Categories: Candy , Desserts

4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 pkg. cream cheese, softened
1 envelope Italian dressing mix


Place chicken on bottom of slow cooker. Combine soup, cream cheese. and dressing mix. Pour over chicken. Cook on high for 5 hours, or low for 8-10 hours. Before serving, cook some rice according to pkg. directions. Top rice with chicken and sauce.



Submitted by: Corinne Taylor

Categories: Chicken , Crockpot , Main Dishes

1 lb.boneless, skinless chicken breasts
1Tb. Vegetable oil
1 small white onion, diced
6-8 garlic cloves, minced
1 7oz. can green chiles, drained
2 15oz. cans white beans, undrained
4 c. Chicken broth
1tsp. chicken bouillon granules
2 tsp. ground cumin
2 tsp. dried oregano
1 c sour cream
3 c. shredded Monterey Jack Cheese

1. Cook chicken by desired method. Cool and tear into pieces. Set aside.
2. Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook and stir until the nion is translucent. Add the chicken, chiles, beans, broth, chicken bouillon, cumin, and oregano. SImmer 30-45 min.
3. Add the 1 cup sour cream and cheese, and continue cooking until the cheese is melted. Keep warm until serving.

Serves 6



Submitted by: Corinne Taylor

Categories: Main Dishes , Soups

3 C. cooked shredded chicken
2 1/2 cans Cream of chicken soup
2 c. Sour Cream
1 small can Green Chiles
You can also add some onion if you like.

 Mix together in a bowl. Mix the 1/2 can leftover cream of chicken soup with some milk and pour into bottom of 9x13 pan.  Put a scoop of chicken mixture on a flour tortilla and then some cheddar cheese. Roll and place in pan. When pan is full of enchiladas, pour the leftover chicken mixture over the top of them and sprinkle some cheese on the top and bake for 40 min. at 375 degrees.


Submitted by: Annette May

Categories: Chicken , Main Dishes

1-3 lbs. Chicken
2 qts. Water

Boil chicken in water until tender. Remove, cool, and shred chicken.

1 1/2  C Wild Rice (I use 2 boxes of Uncle Ben's Wild Rice)
1 Onion, diced
2 cans chicken broth, or bouillon with 4 cups water

Cook together, covered until rice is done and moisture is absorbed.

3 ribs celery, chopped
3 carrots,grated or chopped small
1/2 green pepper, chopped
1/4 lb. fresh mushrooms, finely chopped
1/2 c. butter
3/4 c. Flour
8 c. Chicken Broth
3-4 c. Half & Half
A few teaspoons of chicken base(like bouillon, it's creamy and comes in a jar)

Saute veggies in butter until tender. Gradually stir in flour and cook over low heat for a few minutes. Gradually add the chicken broth, Cook until thickened. Add the rice and the onion and salt & pepper to taste. Stir in half & half. Add chicken. If it is too thick you can always add milk. You can also add chicken soup base (it really makes this recipe tasty!!) to the soup and it makes it even better, I always do this. Add to taste. If you use the base, use less salt.


Submitted by:

Categories: Soups

2 cans red beans, rinsed
1 lb ground beef
1 large onion chopped
2 t chili powder
1/4 t oregano
dash of cumin
1 clove garlic chopped
1 1 lb can tomatoes + 2 cans water
1 c catsup
3/4 c chili sauce
1 1/2 t sage
1/4 t pepper
Brown meat. Saute onion and garlic in drippings and drain off fat. Add remaining ingredients and simmer for 1 hour. Or put it all in the crock pot and cook on low about 4 hours or all day; whichever! Enjoy!

Submitted by: Marilee Welsh

Categories: Crockpot , Marilee Welsh , Soups

7 boneless skinless chicken breasts, cooked and shredded
 
2 tsp. Chicken Bouillon                                                          

2 c. water                                

1 c. salsa                                 
         
2 cans diced tomatoes
                          
2 tsp. lime juice
                                     
2 Tbl. chopped fresh Cilantro

1 can of Corn, drained

2 tsp. Minced Garlic

2 cans Cream of Chicken Soup

1 C. chopped Red Pepper

2 cans Black Beans, drained and rinsed

4 tsp. Cumin


 Cook chicken.  While chicken is cooking place bouillon, water, salsa
tomatoes, lime juice, garlic, cream of chicken soup, red pepper, cumin
and black beans in crock pot.  Cover and cook on low for 4-6 hrs. Add
shredded chicken, cilantro, and corn.  Cover and cook for 30 min.  You
can serve with shredded cheese and tortilla strips if you want.

 Just a couple of things I did a little different.  I cooked the chicken in the
crock pot with 1c. chicken broth.  It made it really soft.  So you could do
that the night before on low 6hrs.  I took out the chicken and drained the
juices through a strainer and used the juice for the water in the recipe. I
used 1 large red pepper and 3 large cloves of garlic instead of being exact
on the measurements.

Submitted by: Sharon Stone

Categories: Crockpot , Sharon Stone , Soups

1 C. Brown Sugar
1 tsp. Cinnamon
1 Cube melted Butter
1 pkg. Caramels
1 box Yellow Cake Mix
1 can Cream Soda
2 cans Apple Pie filling

 Spray crock-pot with nonstick cooking spray. Mix together brown sugar and cinnamon in a small bowl. Sprinkle 1/3 of the mixture on the bottom of crock-pot and drizzle 1/3 of the melted butter. You will repeat this 2 more times. Open and pour 2 cans apple pie filling over the sugar mixture, spreading it evenly in the crock-pot. Sprinkle 1/3 on the sugar mixture over the pie filling and drizzle 1/3 of the butter. Place unwrapped caramels randomly as the next layer, using half the package.
  Mix the yellow cake mix and the cream soda together in a bowl. Pour the cake batter over the caramels and apples. Spread evenly. Sprinkle the last amount of the sugar mixture and melted butter on top of the cake batter. Place paper towel on rim of crock-pot and cover with lid. The paper towel absorbs the excess moisture. Cook on high for 2 hours or low for 3 hours. Check doneness with toothpick. When cake is done turn off crock-pot and randomly place the remaining caramels on top of the cake. This time without the paper towel, cover with lid and let caramels soften and melt somewhat from the residual heat. Serve with a scoop of ice cream.


Submitted by: Corinne Taylor

Categories: Corinne Taylor , Crockpot , Desserts

Combine 2 small packages of instant lemon pudding with 3 1/2 C. milk. Wisk 2 min. and set aside.
In mixer bowl combine:
1 8oz. pkg. Cream Cheese, softened
1 cube butter, softened
1/2 C. Powder Sugar

Mix well. Add your pudding mixture to it and mix well again. Add 8 oz cool whip to it. Mix well.
Crush 1lb. Lemon sandwich cookies. Divide into thirds. Place 1/3 of cookies on bottom of trifle bowl. Pour half of pudding mixture over the cookies. Layer 1/3 cookies on top of pudding mixture and the other half of pudding mixture on the cookies. Spread cool whip on top of the top of pudding mixture. Sprinkle the last 1/3 cookies on top. Refrigerate over night.

Submitted by: Corinne Taylor

Categories: Corinne Taylor , Desserts