Roberts Recipes

Chicken Chalupas 1 Dozen flour tortillas 4 Chicken breasts cooked and cubed 1/2 cup chicken broth 2 cans cream of chicken soup 1 (4 oz) can chopped green chilies 4 green onions chopped 1 pint sour cream (can replace with plain yogurt for lower fat) 1 small call sliced black olives 1 lb Monterey Jack cheese grated 1 lb Chedder cheese grated Put tortillas out so they can warm to room temperature, they will roll more easily if they are warm Boil chicken breasts. Set aside 1/2 cup broth. Cool and debone and cube chicken. In a separate bowl, mix together the following ingredients. Soup, green chilies, green onions, sour cream, olives, chicken broth, and the Jack cheese. Take 2 cups of this and add to the cubed chicken to make filling for the chalupas Now put a 1/2 cup of the mixture on a tortilla  and roll up. Set rolled tortilla in a long greased casserole dish. Do this with all 12 tortillas. Then take the remainder of the soup mixture without chicken and pour...

Almond Joy Cookies Ingredients 1 cup butter 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almonds Directions Pre-heat oven to 375. Lightly grease cookie sheets Combine dry ingredients, set aside In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8-10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.   Chicken and Rice   1 cube of butter melted 2 cans cream of mushroom soup 1 can cream of chicken soup   Add 1 1/2 cups non instant rice pour into buttered baking dish Put raw chicken on top Cover and bake at 350 f...

BREAKFAST CASSEROLE Grease a 9 X 13 pan.   Take 6 slices of white bread.   Cut off the crusts and cut each slice in half.   Place in bottom of pan.   Then brown 1 lb. of ground sausage (Jimmy Dean Maple flavored, is really, really good).   Once browned, spoon the sausage over the bread slices.   Cover the bread and sausage with 8 oz. of cheddar cheese.   In a bowl, whisk together 8 large eggs, 2 cups milk, 1 tsp. dry mustard, 1/2 tsp. salt, and 1/4 tsp. black pepper.   Pour the egg/milk mixture over the bread, sausage, and cheese.   Bake at 350 degrees for about 40 minutes. SLOW COOKER TACO SOUP 1 pound of ground beef 1 small diced onion 1 finely diced green pepper 1 (16 oz) can (drained) kidney beans 1 (16 oz.) can (drained) chili beans, 1 can whole kernel corn (drained), 1 (8 oz) can tomato sauce, 2 cups of water, 2 (14 oz) cans of diced tomatoes, 1 (4 oz) can diced green chilies, 1 package of taco s...

Grandpa Sam preparing to serve a mission, Rebecca 2 or 3 years after Art died in a car accident, Sherry about 5. One of my memories about Sam's mother, Rebecca Roberts, was that every day she would take her lunch hour while teaching elementary school, and run home to make roll dough that would rise while she went back to school for the afternoon, and then run home to shape the dough into rolls that she would serve that evening to four young men who were boarding at her home, while they attended BYU.    Rebecca was widowed at the young age of 38 and had four children to raise.    She often worked three jobs to make ends meet--one full time job and two part-time jobs.      I remember her teaching elementary school, caring for the room and board of the four "Y" students, and then working in the evening at J.C. Penney's.    And, let me just add, for many of those years, she cared for her aging Mother, Lettie.      I d...

 Baby Wendy about 6 months old 1969 Waffles- Aunt DaNell Roberts Mix wet ingredients 4 eggs 2 cups milk 2/3 cup oil Dry ingredients 2 tsp Sugar 1 tsp salt 4 tsp baking powder 3 cups flour Blend together, cook on a hot waffle iron   Graduation from Nursing school 1989  Crock-Pot Mac 'n' Cheese Ingredients: 1-1/2 cups milk 1 (12 oz.) can evaporated milk 1/4 cup (1/2 stick) butter, melted and cooled to room temp. 3 eggs  1/2 tsp. salt 3 cups shredded Italian blend cheese 1/2 pound elbow macaroni Black pepper 1/2 cup grated Parmesan cheese Directions: Grease the inside of your slow cooker with cooking spray. Combine milk, evaporated milk, butter, eggs, and salt in slow cooker and whisk until smooth. Add the Italian cheese and macaroni and sprinkle with pepper to taste -- stir gently to coat evenly. Sprinkle the Parmesan cheese on top. Cover and cook on high for 30 minutes. After 30 ...