7 Mouth-Watering Lion House Recipes (2024)

Whether you’re looking for a tasty new appetizer, salad, or entrée, The Lion House has you covered! Find over 500 favorite recipes in their new book, The Lion House Cookbook. Check out just a few of our top picks below, and maybe give them a try at your next family dinner!

· 2 tablespoons butter

· 1 cup finely diced onion

· 2 cloves garlic, minced

· 8 cups diced chicken breast

· 1 teaspoon chopped fresh thyme

· 4 cups chicken stock

· 2 cups heavy cream

· Salt and pepper to taste

Cut the tops off each puff pastry and set aside. Melt butter in large saucepan over medium heat. Add onions and garlic and sauté until translucent; do not let brown. Add diced chicken and thyme and cook until chicken is done. Add chicken stock and cream and bring to boil over medium heat; let mixture simmer and reduce to thick consistency. Add salt and pepper to taste. Spoon into puff pastries, replace tops, and serve immediately.

Note: Chicken stock can be replaced by a good quality chicken base. Do not use bouillon cubes.

· 3 cups shredded cabbage

· 1 orange, peeled and sectioned

· 1 cup halved seedless red grapes

· ½ cup sliced celery

· 1 apple, cored and chopped

· 1 (8 oz.) carton orange yogurt

· ¼ cup toasted slivered almonds*

Combine cabbage, orange sections, grapes, celery, and apple in large salad bowl. Mix in orange yogurt. Chill 2 to 3 hours. Just before serving, garnish with toasted slivered almonds.

*To toast almonds, spread on baking sheet in 350° F oven for 5–8 minutes, stirring occasionally until lightly toasted.

· 1 cup sour cream

· 2 tablespoons lemon juice

· 8 boneless, skinless chicken breast halves

· 1 teaspoon salt

· 1 teaspoon seasoned salt

· 1½ teaspoons paprika

· 1½ teaspoons sage

· 1½ teaspoons garlic salt

· ½ teaspoon black pepper

· 3 cups fine bread crumbs

· ½ cup butter or margarine, melted

Note: Start this dish early in the day or the night before serving so chicken has time to soak up flavors from simple marinade.

At least 4 hours before baking, combine sour cream and lemon juice in small bowl. Place chicken breasts in separate shallow bowl and pour mixture over chicken. Cover and refrigerate. When ready to bake, preheat oven to 325° F and grease 9×13-inch baking dish. Combine salt, seasoned salt, paprika, sage, garlic salt, and black pepper in medium bowl. Mix in bread crumbs. Dip chicken breasts in crumb mixture to coat all sides. Arrange in baking pan. Drizzle melted butter over top. Cover with foil and bake for 2 hours. Remove foil and bake additional 30 minutes until brown.

· 2 tablespoons vegetable oil
· 1½ pounds raw turkey (breast or thigh), cut into 1-inch cubes
· 1 large onion, chopped
· 4 medium potatoes, peeled and each cut into 12–16 pieces
· 4 carrots, peeled and sliced into ½-inch slices
· 4 ribs celery, sliced into ½-inch slices
· 1 teaspoon granulated garlic or 2 cloves minced garlic
· 1 tablespoon Italian seasoning
· Water to cover vegetables and meat in pan
· 2 (10.75 oz.) cans condensed golden mushroom soup
· Salt, to taste
· 1 teaspoon coarse cracked black pepper
Heat oil in large Dutch oven or soup pot until almost smoking. Add turkey and onion and cook until well browned. Add potatoes, carrots, celery, garlic, and Italian seasoning and enough water to cover them. Bring to boil, then turn heat to simmer and cook until carrots are tender. Add mushroom soup, salt, and pepper and simmer 10 minutes.
Chef’s tip: Any cream soup can be used, such as cream of celery, cream of chicken, or cream of mushroom.
Slow Cooker: Brown turkey in 2 or 3 batches in a very hot frying pan. Add onions about halfway through cooking third batch. You will need 2 additional tablespoons of oil for browning batches.
Put all ingredients in slow cooker and cook on low for 6–8 hours.

· 1 graham cracker crust or baked (9-inch) pie shell
· 3 tablespoons cornstarch
· cup sugar plus ¼ cup sugar, divided
· 1½ cups water
· 5 tablespoons lemon juice
· Zest from 2 lemons
· 4 egg yolks, beaten
· 1½ tablespoons butter
· 1 cup white chocolate chips
· 2 (8 oz.) packages cream cheese, room temperature
· 1 cup whipped cream
· Toasted sliced almonds, for garnish
Mix cornstarch and cup sugar in medium saucepan; add water and stir. Stir in lemon juice and lemon zest. In separate bowl, beat egg yolks with fork; add ¼ cup sugar and mix well. Add this mixture to the first and whisk together. Cook on medium heat, stirring constantly until mixture boils for one minute. Remove from heat; add butter and stir until melted. Remove 1½ cups of liquid and reserve for top layer. Add white chocolate chips to remaining liquid and stir until melted and mixed in well. Cut cream cheese in small cubes and add. Stir until well mixed and smooth. (You may need to use an electric mixer.) Pour mixture into baked pie shell or graham cracker crust. Pour reserved lemon sauce on top and chill at least 2 hours. Spread whipped cream over lemon filling. Garnish with toasted sliced almonds.

· 50 medium-sized fresh mushrooms
· ½ pound country-style sausage
· 1 (8 oz.) package cream cheese, softened
· 3 tablespoons chopped fresh parsley
· ¾ teaspoon garlic powder
· Salt and pepper to taste
Preheat oven to 400° F. Wash and remove stems from mushrooms. Combine uncooked sausage, cream cheese, parsley, garlic powder, salt, and pepper. Roll stuffing into small balls and fill mushroom caps. Place stuffed mushrooms in 9×13-inch pan, cover with foil, and bake 30 minutes. Drain drippings and serve hot.

· 1 (18-18.5 oz.) package German chocolate cake mix
· 1 (14 oz.) can sweetened condensed milk
· ½ (11 oz.) bottle caramel ice cream topping
· 1 (12 oz.) container frozen whipped topping, thawed
· 1 Skor candy bar, crushed
Preheat oven to 350° F. Grease and flour 9×13-inch cake pan. Prepare and bake cake mix according to directions on package. While cake is still hot, poke holes over surface of cake with straw or end of wooden spoon. Pour condensed milk evenly over holes, followed by caramel topping. Refrigerate cake until time to serve. Before serving, spread whipped topping on top and sprinkle with crushed candy bar.

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For more delicious recipes, check outThe Lion House Cookbook: More than 500 Favorite Recipes available at Deseret Book and deseretbook.com.

This article originally appeared in the March/April 2016 issue of LDS Living Magazine.