Fun

8 Award-Winning Recipes from LDS Living Readers

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From cookies to casseroles, LDS Living readers have submitted hundreds of delicious recipes for contests throughout the years. Here, we bring you the winning dishes from eight of those contests. Whether you’ve got a sweet tooth or an urge for something new for dinner, you’ll love these tasty recipes from readers like you!

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Lemon Crinkle Cookies

By Lauren Brennan

· ½ cup butter, softened
· 1 cup granulated sugar
· ½ teaspoon vanilla extract
· 1 whole egg
· 1 teaspoon lemon zest
· 1 tablespoon fresh lemon juice
· ¼ teaspoon salt
· ¼ teaspoon baking powder
· teaspoon baking soda
· 1½ cups all-purpose flour
· ½ cup powdered sugar

Preheat oven to 350° F. Grease light-colored baking sheets with non-stick cooking spray and set aside.

In large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Excluding the powdered sugar, stir in all other dry ingredients slowly until just combined. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. Bake for 9–11 minutes* or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using non-stick, darker baking tray, reduce baking time by about 2 minutes.

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Verde Chicken Mexican Lasagna

By Celeste Pearson

· 1 pound chicken, cooked and shredded
· 1 (16 oz.) container sour cream
· 1 (15 oz.) can black beans, drained and rinsed
· 1½ cups green salsa
· 1½ cups frozen corn, thawed and drained
· 1 teaspoon garlic powder
· ½ teaspoon cumin
· 1 teaspoon chili powder
· 1 teaspoon salt
· 1/3 cup chopped cilantro (plus additional for garnishing)
· 12 soft taco-sized flour tortillas
· 1 (8 oz.) package shredded Mexican blend cheese

Preheat oven to 350° F. Mix chicken, sour cream, black beans, salsa, corn, spices, and cilantro in large bowl. Taste and adjust seasonings to preference. Cut tortillas in half with kitchen shears. In 9×13-inch dish, scoop of chicken mixture into bottom of pan. Spread evenly. Cover with one layer of cut tortillas (about 4 tortillas). Top with of shredded cheese. Repeat with 2 more layers of chicken mixture, tortillas, and shredded cheese until there are 3 layers total. Bake for 20–25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.

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Super Yummy Raspberry Cheesecake Bars

By Vida Lake

· 1 (1 lb. 1.5 oz.) pouch Betty Crocker sugar cookie mix
· ½ cup firm butter
· 2 (8 oz.) packages softened cream cheese
· ½ cup white sugar
· 2 tablespoons all-purpose flour
· 1 teaspoon vanilla
· 1 egg
· 1 (21 oz.) can Wilderness Premium raspberry pie filling*

Preheat oven to 350° F. Spray bottom and sides of 9×13-inch pan with cooking spray. Pour sugar cookie mix into big bowl. Cut in butter until mixture is crumbly and coarse. Set aside 1½ cups of mix for later (topping) and press remaining crumbs in the bottom of the 9×13 pan. Bake for 10 minutes; do not overbake. Put cream cheese, sugar, flour, vanilla, and egg in large bowl. Beat together with electric mixer (medium speed) until smooth.

Spread cream cheese mix evenly over crust. Spoon raspberry pie filling over the cream cheese; spread evenly. Take remaining 1½ cups of unbaked crumbs and sprinkle over top. Bake 35–40 minutes or until crumbs on top are lightly golden brown. Cool 30 minutes, refrigerate about 2 hours to chill. Cut into bars. Store covered in fridge. Makes 24 bars.

* Easily substituted with cherry or strawberry fillings.

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Orange Creamsicle Cheesecake

By Leona S. Patteson

Crust:

· ¼ cup butter, melted
· 2 tablespoons granulated sugar
· 2 cups cookie crumbs (I use animal crackers)
· ½ cup chopped nuts

Cheesecake Filling:

· 2 (8 oz.) packages cream cheese, softened
· ½ cup granulated sugar
· 1 teaspoon vanilla
· 2 large eggs

Sour Cream Layer:

· 1 cup sour cream
· 3 tablespoons sugar
· 1 teaspoon vanilla

Orange Layer:

· 1 (3 oz.) orange Jell-O mix
· 1½ cups boiling water
· 1 (8 oz.) container of whipped topping

In mixing bowl, combine butter, sugar, cookie crumbs, and nuts. Pat into 9-inch spring form pan. Cool in refrigerator while you beat cream cheese, sugar, vanilla, and eggs for 10 minutes. Pour filling onto crust and bake at 350° F for 20 minutes or until it won’t stick to your finger. While cheesecake is cooking, beat together sour cream, sugar, and vanilla. Pour over cream cheese mixture and bake at 450° F for 5 minutes. Cool completely. In separate bowl, stir Jell-O into boiling water until dissolved.

Gently fold in whipped topping until completely combined. Pour over cheesecake and place in freezer for 1 hour. Remove from freezer and chill in refrigerator until ready to serve, at least 2 hours. Before serving, run knife around pan edge to separate orange layer from side. Unhinge pan and gently lift from cheesecake.

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Chicken Poblano Soup

By Wendy Stock

· ¼ cup olive oil
· ½ teaspoon cumin
· 1 tablespoon chicken bouillon
· ½ teaspoon thyme
· Salt and pepper, to taste
· ½ bunch cilantro, chopped
· 2 cloves fresh garlic, minced
· 1 medium onion, chopped
· 2 cups diced or chopped carrots
· 3 poblano peppers, veined, seeded, and diced
· 3 quarts chicken broth
· 1 roasted chicken
· ¼ cup butter, melted
· ¼ cup flour
· 2 cups cooked rice
· 1 small bag frozen corn

Pour olive oil in large saucepan. Mix cumin, chicken bouillon, thyme, salt, and pepper in oil. Pull cilantro leaves off stems and chop. Add cilantro, garlic, onions, carrots, and poblano peppers to oil and spices. Stir and cook until soft. Add chicken broth. Make a roux with butter and flour and add to soup. Remove skin from roasted chicken and discard. Tear chicken into pieces and add to soup. Stir in cooked rice and frozen corn; simmer until warm. Serve and enjoy.

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White Chicken Chili

By Heather Cheney

· 2 boneless skinless chicken breasts
· 1 (8 oz.) can green salsa
· 1 onion, chopped
· 3 cups chicken broth
· 2 cans beans any variety (I use 1 white, 1 kidney), drained
· ½ teaspoon granulated garlic
· 1 teaspoon chili powder
· 2 teaspoons ground cumin
· 1 teaspoon dried oregano
· 1 teaspoon kosher salt
· 1 cup sour cream
· ½ cup chopped cilantro

Combine all ingredients except for sour cream and cilantro in slow cooker. Cook on low for 6–8 hours, then on high for 3–4 hours. Remove cooked chicken from pot, shred into bite-sized pieces, and return to chili. Stir in sour cream and fresh cilantro. Serve with tortilla chips or corn bread.

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Buffalo Chicken Potato Casserole

By Danelle McCollum

· 1½ pounds skinless chicken breast, cubed
· cup buffalo wing sauce
· 6 cups frozen Southern-style hash brown potatoes, thawed
· 1 cup ranch dressing
· 1 cup shredded cheddar cheese
· 1 (10 oz.) can cream of chicken soup
· Salt and pepper, to taste
· cup crushed Ritz cracker crumbs
· 3 tablespoons butter, melted
· ¼ cup chopped green onions

Preheat oven to 350° F. Spray 9×13-inch baking dish with non-stick cooking spray. In medium bowl, stir together cubed chicken and hot sauce. In large bowl, stir together potatoes, ranch dressing, cheese, and soup. Season with salt and pepper, to taste. Spoon into prepared baking dish.

Distribute chicken evenly over potato mixture. In small bowl, stir together cracker crumbs and melted butter. Sprinkle evenly over chicken. Cover with foil and bake for 25–30 minutes; uncover and bake 20–25 minutes longer or until potatoes are tender and chicken is cooked through. Sprinkle with green onions just before serving.

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Miss Sophie’s Mint Fudge

By Sophia Johnson

· ½ cup butter
· 2 cups sugar
· 1 (12 oz.) can sweetened condensed milk
· 1 package Ghirardelli milk chocolate chips
· 1 package Nestlé semisweet chocolate chips
· 1 small can marshmallow cream
· 1 teaspoon mint extract
· Chopped Andes mint candies

Melt butter and add sugar and condensed milk in saucepan over medium heat until bubbly. Remove from heat. Add chocolate chips and stir until melted. Add marshmallow cream and mint extract and stir in completely. When slightly cooled, pour into small plastic containers and add chopped Andes mint candies on top. Press gently onto fudge. Cover, cool completely in refrigerator.


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For more great recipes and articles, check out the May/June issue of LDS Living Magazine, available at Deseret Book stores ordeseretbook.com.

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