Frosty Recipe

Yes, I know it is winter but I have been craving ice cold drinks lately...I blame it on pregnancy :)

Here is a recipe for my current favorite cold drink.

Frosty

Combine in blender:
1 1/2 to 2 cups ice water
1 1/2 cup Nonfat dry milk powder
2/3 to 2/4 cup sugar
1/4 cup unsweetened cocoa
1 tsp vanilla
1 to 1 1/2 trays ice cubes (I just add ice cubes until it is the consistency I want)
2 Tbsp oil for emulsification

Pumpkin Squares

I keep meaning to post the recipe for Pumpkin Squares - this is the dessert we had at our wonderful Relief Society Meeting last week.

Sorry I haven't been the greatest at posting stuff lately :)

Pumpkin Squares

Whip together:
16 oz pumpkin
4 eggs
1 cup oil
1 2/3 cup sugar

Sift together:
2 cups flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Combine all ingredients and pour into a greased cookie sheet. Bake at 350 degrees for 25-30 minutes. Cool and frost.

Frosting:
Cream together:
1 8oz cream cheese
1/2 cup butter
Add 1 lb powdered sugar and 1 tsp vanilla
Mix until creamy and frost cooled pumpkin squares.

Reminder

Don't forget about the Relief Society Meeting - Wednesday, Dec 1 at 6:30pm. Join us for a program and dinner. Nursery will be provided. Also, you can bring any donations for The Child and Family Support Center that evening.

Child and Family Support Center of Cache Valley

The Child and Family Support Center in Cache Valley needs our help! They are a 24 hour crisis nursery which helps over 3,000 children under the age of 12 each year.They are in desperate need of warm jammies, socks, supplies for new babies, and cleaning supplies, but any donations would be greatly appreciated. They are happy to accept gently used items, so this might be a good time to go through your kids' closets - they need things for children under 12.

Please donate any new or gently used items by December 1. You can drop things off with Natalie McNeil, Karma Waite or Cheryl Bodily or you can bring any donations to the Relief Society Meeting on Dec 1.

Chocolate Turtle Cookies

Blake (my 2 year old) and I made these tonight. They were super easy and very fast - perfect for little kids to help with :)


The recipe calls for the cookies to be frosted, but we didn't take the time to make frosting - they still tasted great to me!

Chocolate Turtle Cookies

1/2 cup melted butter
3/4 sup sugar
2 eggs
6 Tbsp cocoa
1 tsp vanilla
1 cup flour

Mix melted butter and sugar, add the rest of the ingredients and mix well. Drop by teaspoons on a medium-hot waggle iron, grill with the lid down. Cook for 1 minute. cool then frost. Makes about 2 dozen.

Roasting a pumpkin

I found this tutorial on roasting a pumpkin. They also talk about making pumpkin puree and they have links to some pumpkin recipes at the bottom of the post.

Have a Happy Halloween!!!

http://www.zupas.com/index.php/2010/10/how-to-roast-a-pumpkin/

Announcement

I just posted 23 recipes from this week's Relief Society Meeting, so scroll down and enjoy! Thanks to everyone who contributed!!!

~Samantha Rasmussen

Money Saving Mom's Sweet Potato Casserole

Money Saving Mom's Sweet Potato Casserole

4 cups sweet potatoes, mashed
1 cup sugar
2 eggs
1 teaspoons vanilla
2/3 cups milk
6 Tablespoons butter, melted

Topping:
1 1/2 cups brown sugar
1/4 cup flour
1/3 cup butter
chopped pecans, opt

Mix first six ingredients together and spread in a 9x13-inch dish. Mix topping ingredients together and sprinkle over sweet potato mixture. Bake at 350 degrees for 45 minutes. Makes approximately 10 servings. This can be made the day before and baked the next day.

http://moneysavingmom.com/2008/11/thanksgiving-on-a-budget-sweet-potato-casserole-and-make-ahead-mashed-potatoes.html

Angie’s Homemade Donuts

Angie’s Homemade Donuts

2 cans of biscuits
Granulated sugar
Vegetable oil

Use a cap from a 20oz soda (or something similar) to make a hole in the center of each biscuit. Heat 3 inches of oil on medium/high. Place donuts and donut holes in the oil for about a minute on each side, until golden brown. Remove from oil and place on a paper towel to soak up the excess oil. Put some sugar in a small bag, add the warm donuts to the bags and let them shake, shake, shake until the donuts are coated!


http://www.5dollardinners.com/2010/10/angies-home-donuts.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+5Dinners+%28%245+Dinners%29

Light Wassail

Light Wassail

1 gallon apple cider
2 tsp cinnamon
2 cups cranberry juice
½ tsp ground cloves
1 cup brown sugar
1 orange, thinly sliced

Combine all ingredients in a large saucepan or pot, adjusting sugar to taste and simmer for 30 min.

Chili

Chili

2 (16oz) cans red kidney beans, drained
2 (14.5oz) cans tomatoes
2 cloves garlic, crushed
1 ½ lbs ground beef, browned
1 small onion, chopped
½ green pepper, chopped
2-3 Tbsp chili powder
1 tsp black pepper
1 tsp ground cumin
Salt to taste

Combine all ingredients in a crock pot. Cover and cook on low 8-10 hours (high 3-4 hrs).

Slow Cooker Baked Potato Soup

Slow Cooker Baked Potato Soup

5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
1 teeny onion, diced
4 cloves garlic, minced
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
2 quarts chicken broth
2 (8-ounce) packages cream cheese, to add at the end

Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. If you want a smooth soup, you can use a potato masher to mash the potatoes in the soup.

After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.

Garnish with crumbled bacon, green onion or chives

Double Crumb Apple Crisp

Double Crumb Apple Crisp – Desta Watkins

2 cups oats
2 cups brown sugar
1 cup flour
1 Tbsp cinnamon
¼ cup sugar
½ tsp cinnamon
1 cup soft butter or margarine
1 tsp salt
½ cup chopped nuts (opt)
11 cups Apples peeled and sliced (14 apples)

Combine oats, sugar, flour, cinnamon, salt, and butter till crumbly. Mix in nuts if desired. Press about a third in the bottom of a 9×13″ pan. Spread apples over crust and sprinkle with ¼ cup sugar and ½ tsp cinnamon mixture. Sprinkle remaining crumb mixture evenly over the top. Bake at 350 for 40-50 minutes or till apples are tender. Serve warm with vanilla ice cream.

Notes: Tart apples like Granny Smiths work best for this recipe. Golden Delicious are good too. But not Red Delicious, they are not good apples for baking, they turn mushy.

Fresh Apple Cake

Fresh Apple Cake – Desta Watkins

1¾ cups sugar
3 eggs
1 cup oil
2 cups flour
1 tsp Baking soda
1 tsp cinnamon
1 cup chopped nuts (opt)
¼ tsp salt
3 cups grated or chopped apples

Cream Cheese Frosting
½ cup butter
8 oz cream cheese
1 lb powdered sugar (approximately 3 ¾ cups)

Preheat oven to 350°. In mixing bowl beat sugar, eggs and oil together. Add dry ingredients. Add apples and nuts. Pour cake in to greased 9x13 pan. Bake 350° for 50-55 min. Top with Cream Cheese Frosting and chopped nuts.

Caramel Apple Dip

Caramel Apple Dip

6 caramels
1 tsp water
4 oz cream cheese, softened
5 Tbsp brown sugar
½ tsp vanilla

Melt caramels and water in small glass bowl in microwave. Beat cream cheese till smooth. Slowly beat in melted caramel, brown sugar, and vanilla. Serve with sliced apples.

Pumpkin Apple Muffins

Pumpkin Apple Muffins – Desta Watkins

2½ cups flour
1 cup sugar
1½ tsp cinnamon
½ tsp nutmeg
dash cloves
½ tsp ginger
½ tsp salt
1 tsp baking soda
1 cup pumpkin
¼ cup applesauce
¼ cup oil
2 eggs
2 cups grated or diced apples
½ cup Craisins (optional)
½ cup chopped nuts (optional)

Combine dry ingredients in a large bowl. Mix pumpkin, applesauce, oil, and eggs. Add to dry ingredients with fruit and nuts. Fill well greased muffin tins. Bake at 350 for about 18 minutes.

-Makes 2 dozen

Apple Rolls

Apple Rolls – Desta Watkins

1½ cups sugar
2 cups water
2 cups Bisquick*
2 Tbsp sugar
¾ cup whipping cream
3 cups grated apples
2 Tbsp butter
Sprinkle cinnamon

Boil water and 1½ cups of water till sugar is dissolved. Then set aside in 9x13 cake pan. Preheat oven to 400°. 3. Mix pancake mix, sugar, and whipping cream. It is a really wet looking dough, do not add flour. Roll the dough on floured surface to 6 x 15 inches and ¾ inches thick. Spread softened butter over the dough then sprinkle with cinnamon. Grate apples and spread over the top. Roll the short side so the log is as long as possible, then cut 10-12 pieces about an inch thick. Place in sugar water. Bake in 400° for 25-30 min. till Golden brown. When it comes out it will be slushy- let it cool about 10 min. Serve with ice cream.

*Family home storage pancake and waffle mix sold at the Bishop dry pack cannery works.
You CAN NOT use a pancake mix that has the oil included in the mix.

Autumn Apple Salad

Autumn Apple Salad – Desta Watkins

4 apples, chopped
¼ cup toasted almonds, chopped
½ cup Craisins
8oz vanilla yogurt
Marshmallows, optional

Combine all ingredients in a bowl and stir till coated. Serve immediately.

Dutch Apple Pie

Dutch Apple Pie – Wendy Finley
Crust:
1 c. flour
½ tsp. salt
1/3 c. chilled shortening
¼ c. ice water

Filling:
7 medium golden delicious apples, peeled, cored, & very thinly sliced
½ c. sugar
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt

Topping:
¾ c. firmly packed dark brown sugar
¾ c. flour
½ tsp. nutmeg
1/3 c. chilled butter, cut into small pieces

Place oven rack in lowest position. Preheat oven to 400 F.

To prepare crust, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form. Add water, 1 tbs. at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. On a floured surface, using a floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch pie pan. Trim excess dough, leaving a 1-inch overhang; make a decorative edge.

To prepare filling, mix together all ingredients. Spoon into crust.

To prepare topping, in a small bowl, mix together brown sugar, flour, and nutmeg. Using a pastry blender or 2 knives, cut butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping. Bake pie until topping is lightly browned and filling is bubbly, 35-40 minutes. If pie is overbrowning, cover loosely with aluminum foil.


HINT: If I am running short on time I simply use an already made frozen pie crust. Just let it sit out for 5-10 minutes to thaw before you fill it.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies – Renee Nelson
These are our favorite cookies and only take 3 ingredients!...no eggs, oil, or measuring out 50 different spices!

2 spice cake mixes
1 (29 oz.) can pumpkin
1 bag chocolate chips

Mix all ingredients together. Bake at 350 degrees for 12-15 minutes.

Pumpkin Pie Spice

Pumpkin Pie Spice
½ tsp ground cinnamon + ¼ tsp ground ginger + 1/8 tsp ground allspice (or cloves) + 1/8 tsp ground nutmeg = 1 tsp pumpkin pie spice

Dinner in a Pumpkin

Dinner in a Pumpkin - Amie Earl (Stephanie Pingle)

Brown 1 ½ - 2 lbs ground beef and 1 chopped onion
Add 2 Tbsp Soy sauce, 2 Tbsp Brown Sugar, fresh sliced mushrooms, 1 can Cream of Chicken Soup & simmer for 10 minutes
Then Add 1 ½ cups rice (already cooked) & 1 can sliced water chestnuts
Spoon into hollowed out Pumpkin or use any kind of Squash you like and bake in 350º oven for 1 hour or until Pumpkin or Squash is done.

3 Layer Pumpkin Dessert

3 Layer Pumpkin Dessert - Rosalee Leatham

2 cups flour
1 cup Brown Sugar
1 cup oatmeal
1 cup Butter

Mix until crumbly. Press half of mixture into a cake pan and bake at 350 for 15 minutes.

2 cups pumpkin
½ tsp salt
1 cup evaporated milk
½ tsp ginger
2 eggs
1 tsp cinnamon
¾ cup sugar
¼ tsp cloves

Mix together. Pour over baked crust. Bake 20 minutes longer. Sprinkle the rest of the crumble mixture on top. Bake 15 minutes longer. When cool you can top with cool whip.

Pumpkin Pie Dessert

Pumpkin Pie Dessert

Crust:
½ cup soft butter
1 egg
1 yellow cake mix (reserve 1c for topping)

Filling:
1 can pumpkin (29oz)
2 eggs
⅔ cup evaporated milk
½ cup brown sugar
2 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
¼ tsp cloves

Topping:
1 cup cake mix
1 tsp cinnamon
¼ cup sugar
¼ cup butter

Mix together crust ingredients and press in the bottom of a greased 9×13 pan. Blend filling ingredients together and pour over crust. Mix topping ingredients till crumbly. Sprinkle over filling. Bake at 350° for about 50-60 minutes. Serve warm with fresh whipped cream or vanilla ice cream.

Pumpkin or Squash Pie

Pumpkin or Squash Pie – Desta Watkins

2- 9” unbaked pie shells
3 cups cooked pumpkin/squash
4 eggs
1½ cups Sugar
½ tsp salt
2 tsp cinnamon
1 tsp ginger
½ tsp cloves
1 can evaporated milk (12oz)

Preheat oven to 425°. Mix ingredients in order given and pour into pie shells. Bake 15 min. then reduce temp to 350° and bake for 45 min. or until knife inserted comes out clean.

White Chocolate Pumpkin Blondies

White Chocolate Pumpkin Blondies – Desta Watkins

1 cup butter, very soft
1½ cups brown sugar
1 egg
2 tsp vanilla
1 cup pumpkin
2 cups flour
1 tsp baking soda
¾ tsp salt
2 tsp cinnamon
¾ tsp ginger
¼ tsp ground cloves
dash nutmeg
2 cups white chips, divided
½ cup chopped nuts (opt)
Cinnamon sugar mixture for topping

Cream butter and sugar till creamy. Add egg, vanilla, and pumpkin. Mix well. Combine dry ingredients and stir in. Add 1½ cups of the chips and the nuts. Spread into a greased 9×13″ pan. Bake at 325° for about 35-40 minutes or till toothpick comes clean. Melt remaining 1/2 cup white chips and drizzle over the bars. (I added about 1/2 tsp oil to mine so the drizzle would set up a little softer.)

Notes: You could also use butterscotch chips or cinnamon chips in the bars

Pumpkin Roll

Pumpkin Roll – Ashley Sawin

3 eggs
2/3 cup pumpkin
3/4 cup flour
1 tsp nutmeg
1 cup nuts (opt)
1 cup sugar
1 T. lemon juice
1 tsp baking powder
1 tsp ginger
1/2 tsp salt
powdered sugar

Filling:
2 1/2 cups powdered sugar
1 (8 oz) pkg cream cheese
6 T. butter
3/4 tsp vanilla

Beat eggs until fluffy. Add other ingredients (except for filling ingredients). Pour onto cookie sheet lined with foil. Bake at 350* for 15 minutes. Tip cake onto a towel. Sprinkle with powdered sugar. Roll and let cool.

While it's cooling, add the filling ingredients together and beat together. When cake is cool, unroll cake and spread on filling. Re-roll cake and let cool some more in fridge. Enjoy and keep in fridge!

Cream Cheese Pumpkin Bread

Cream Cheese Pumpkin Bread

Batter:
1 c. pumpkin
½ c. vegetable oil
2 eggs
1 ½ c. sugar
1 2/3 c. flour
1 t. baking soda
½ t. salt
½ t. cinnamon
½ t. cloves
1 c. chopped nuts

Filling:
1 package cream cheese
1/3 c. sugar
1 egg
1 T. flour
(May add orange zest.)

Layer batter, filling, batter in loaf pan.
Bake at 325 for 1-½ hours. Makes 2 large loaf pans.
(Bake 1 hour for small loafs, less than 1 ½ hour for med loaf)

Pumpkin Dinner Rolls

Pumpkin Dinner Rolls – Samantha Rasmussen
Yield: 4 Dozen Rolls

Ingredients:
1 cup sugar
1/2 cup warm water
2 cups warm milk
¼ cup butter, softened or melted (I warm it with the milk above)
2 cups mashed cooked pumpkin
2 teaspoons salt
1/2 cup wheat germ or whole wheat flour
10-12 cups all-purpose flour or bread flour
7 teaspoons dry yeast

Instructions:
1. In large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well.
2. Add wheat germ, 7-8 cups of the flour, and yeast. Mix, and then continue adding flour and kneading until dough is elastic and not sticky.
3. Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 60-90 minutes).
4. Punch dough down and divide into thirds. Divide each third into 16 pieces and shape into balls.
5. Place on greased baking sheets, and grease tops. (I use two 11x15-inch baking sheets, and put 24 rolls on each.) Cover and let rise until almost doubled, about 30 minutes.
6. Bake at 350 degrees for 15-20 minutes, until tops are golden. Remove to wire racks and cover with a towel. Brush tops with butter if desired, as soon as rolls are removed to the wire racks. Serve warm with butter.


Notes: If you use a kitchen aid, take the dough out of the mixing bowl and kneed the last few cups of flour in by hand - otherwise the dough will get stuck in the springs above the mixing attachment. ...Or if you cut the recipe in half, then the kitchen aid can do all of the work for you :)

Pumpkin Pancakes

Pumpkin Pancakes –Samantha Rasmussen

Option #1
2 cups favorite pancake mix (plus water, or eggs/milk, as indicated on box)
½ cup pumpkin
½ tsp allspice
¼ cup water
½ tsp ginger
1 tsp cinnamon
*Can substitute 2 tsp Pumpkin Pie Spice for cinnamon, allspice and ginger

Option #2 – from scratch
1 cup wheat flour
1 tsp cinnamon
1 cup white flour
½ tsp salt
3 Tbsp brown sugar
1 ¾ cup milk
2 tsp baking powder
1 cup pumpkin
1 tsp baking soda
1 egg
½ tsp allspice
2 Tbsp oil
½ tsp ginger

Directions
1. In mixing bowl, combine pancake mix with water or eggs/milk. Whisk. Then whisk in canned pumpkin and water. Finally, whisk in spices.
1b. Option #2–In mixing bowl, stir together flours, brown sugar, powder, soda, allspice, ginger, cinnamon and salt. Whisk in milk, then pumpkin, then egg and oil.
2. Pour batter in 1/3 cup portions onto griddle. Let cook until bubbles form. Flip and let cook another 1-2 minutes.

Mini Apple Pies

While getting ready for our Relief Society Meeting (Oct 20 at 7pm) I came across this post. She made fun mini apple pies in a muffin tin. She freezes them and bakes off what she wants so that she can have hot apple pie whenever and with not much effort. Just thought I would share the link since she has pictures to go along with the recipe.

See you on Wednesday!

http://heavenlyhomemakers.com/mini-apple-pies-a-part-of-this-complete-breakfast

Pumpkin Chocolate Chip Waffles

To get you excited about the Relief Society Meeting on Oct 20, here is a recipe for Pumpkin Chocolate Chip Waffles. Enjoy!

Ingredients
1 1/2 cups wheat flour
3 teaspoons baking powder
1/2 teaspoon baking soda
2 t pumpkin pie spice
1 pinch salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin
1 3/4 cups milk
1 1/2 cups mini chocolate chips
4 tablespoons margarine melted and cooled

Directions
1. Make waffle batter in blender or in mixing bowl with hand mixer. Place on greased waffle iron. Cook until steam stops escaping from the waffle iron.

*****If you have any recipes you would like to share with the sisters in the ward, email them to me at sprasmussen @ gmail.com or comment on this post. That way I can put together a handout to distribute at our meeting. Thanks!!!*****

October Relief Society Meeting

Our October mid-week Relief Society Meeting will be on Wed, October 20.

For the recipe class on Oct 20 we will be talking about Fall Recipes - cider, things made with pumpkin, and other fall recipes. If you have any recipes you would like to share with the sisters in the ward, email them to me at sprasmussen @ gmail.com or comment on this post. That way I can put together a handout to distribute at our meeting. Thanks!!!

~Sam

Another Zucchini Recipe

Didn't realize how long it has been since I posted!

Anyways, I came across a recipe for Zucchini Crisp yesterday that I think I am going to try out. Someone in the ward was talking about zucchini pie at the Relief Society Meeting in August and I think this would be similar.

Zucchini "Crisp"
by Amy Dotson

Peel and slice 4 cups of zucchini.

After I peel the zucchini, I like to rinse it to get that slippery stuff off. Also, it works best if you quarter the zucchini length-wise before slicing it.

Toss sliced zucchini with 1/2 tsp cinnamon and 2 Tbs sugar.
Grease an 8x8 baking dish and Preheat the oven to 375 degrees.
Pour zucchini slices into greased baking dish. Mix the following items together thoroughly and sprinkle over the zucchini.

• 2/3 to 3/4 cup brown sugar, packed
• 1/2 cup all-purpose flour
• 1/2 cup oats
• 3/4 tsp cinnamon
• 1/2 tsp nutmeg
• 1/3 cup butter, softened (not melted)

Bake for 30 minutes or until zucchini is tender and the topping is browned.
Serve with vanilla ice cream or whipped cream (or both!)

http://mormonmommyblogs.blogspot.com/2010/09/zucchini-its-coming-out-my-ears-part-1.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+MormonMommyBlogs+%28Mormon+Mommy+Blogs%29

Curry Coconut Chicken Stir-Fry

Giselle posted the following on Facebook a day or so ago:
"Anyone looking for something different to eat tonight! I did this and it's yummy! I did only use green curry paste and I used my zucchini from garden for my veggies along with yellow squash all cut up small ...the kids and hub loved it...my new fav for the moment!! http://www.youtube.com/watch?v=HvSDgcu454w" 

Easy Broccoli Cheese Soup

Easy Broccoli Cheese Soup

2 cups water
2 cubes Chicken Bouillon
3 cups chopped Broccoli
1 small can Cream of Chicken Soup
2 large chopped Carrots
1 cup Shredded Cheddar Cheese
4 oz. Cream Cheese

Simmer vegetables in water and bouillon until vegetables are tender. Remove from heat and add the rest of the ingredients. Stir until smooth. Makes 5 (8oz.) servings.

Grilled Corn on the Cob

Grilled Corn on the Cob

If the ears have many layers of husk on them, peel off the first few only, leaving a few layers for protection. Soak the whole cobs in a pot of cold water for 15 minutes. Be sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the husks. While the corn is soaking, preheat the grill to a medium temperature.

After soaking, remove the corn from the water and shake off any excess water. Begin by pulling the husks of the corn back (but do not completely remove them). Remove and discard only the silk.

Brush the kernels with olive oil or butter. If desired, before you re-wrap the corn in the husks, add a little salt and black pepper. Then reposition the husks back over the kernels and tie each ear with a piece of loose husk or twine.

Place the prepared ears of corn on a medium heat grill, rotating the corn as needed to keep it from getting charred too much on one side. After a couple of turns, place the corn husk on an indirect heat (moved to the side of the grill) or on the top shelf of your grill, and close the cover.

Allow the corn to slowly continue cooking for approximately 15 minutes.

Zucchini Chicken Casserole

Zucchini Chicken Casserole

1 pkg Stove Top Stuffing, prepared
1 (10 ¾ oz) can cream of chicken
1 pint sour cream
1 grated onion
1-3 cups cooked and cubed chicken
3 cups diced zucchini
1 cup grated carrots

Boil vegetables until tender. Drain. Mix all ingredients together and put in casserole dish. Cover with grated cheese if desired. Bake at 350 degrees for 45 min.

Fake Lasagna

Fake Lasagna
Brown 1 lb ground beef. Add 2 large cans Spaghetti Sauce. Heat. Cook 1 ½ cups elbow macaroni. Slice and steam 2 zucchini. Add cooked noodles and steamed zucchini to sauce. Take off heat and add 1lb cottage cheese, 1 cup cubed or shredded mozzarella. Stir as little as possible. Serve with garlic bread.

Pork and Zucchini Stir Fry

Pork and Zucchini Stir Fry

approx 1 lb Boneless Pork Ribs or Boneless Pork Chops
3 Zucchini or Yellow Squash
BBQ Sauce
Teriyaki sauce
Rice

Cut squash into long, thin strips. Steam in microwave about 3 min. Cut Pork into small pieces and place in large skillet. Cover in equal parts Teriyaki and BBQ sauce. Simmer until meat is cooked. Add squash. If desired, add more sauce. Cook for a few minutes until squash are cooked through. Serve over Rice.

Garden Vegetable Recipes

Over the next few days I will post the recipes from the handout last night. I know some people like to store recipes on their computer, so this way you can copy and paste rather than re-type the recipes. And those of you who didn't get to make it to the Relief Society Meeting can see what we talked about (there should also be handouts available on Sunday). I showed how to make zucchini and eggs, as well as zucchini brownies - and we all tasted the finished product. Then we talked about different recipes that we all like to make using produce from our gardens.

Those of you who shared recipe ideas with us last night are welcome to post your recipes too - the more, the better!

Zucchini Brownies

Zucchini Brownies
recipe from Angelic Jackson

1/2 cup vegetable oil
1/2 cup sugar
2 tsp vanilla
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded zucchini

Pre-heat oven to 350 and grease a 9x13 pan. Mix oil sugar and vanilla. Add the flour, cocoa, soda and salt. Mix. At this point you will think that there is not enough liquid but keep going – it will work! Add the 2 cups zucchini and mix…and mix until you get a gooey mixture. Spread in 9x13 pan and bake for 25-30 min. Dust with powdered sugar or top with frosting.

August Releif Society Meeting

This month we will talk about Recipes using vegetables from our gardens.

I have been trying out different recipes using zucchini recently since that is what we are getting a lot of from our garden right now. So hopefully I will have several tasty recipes ready to share with you all!

If you have a favorite recipe using vegetables out of your garden, bring it with you to share on Wed, August 18 from 7-8:30pm. See you there!

Zucchini and Eggs

We have been getting a few zucchini out of our garden this past week, so I thought I would share one of our favorite ways to eat it. We love zucchini and eggs for breakfast and it is super easy!

1 zucchini
3 eggs, beaten

Thinly slice zucchini. Steam in microwave for approx 4 min. Spread out zucchini in an even layer in a lightly greased frying pan, and pour beaten egg evenly over top. Cook until egg is firm. Season with salt and pepper to taste.


We don't really follow a recipe, but those are the amounts I used this morning for the 2 of us :)

Freezer Dinner website

I came across this website the other day in the Deseret News - http://www.freezerdinner.com/ The website is for this gal's cookbook, but she has quite a few recipes posted, as well as tips for freezing different things.

Banana Bread

I have always had a hard time with banana bread. With every recipe I have tried, I can't get the center to cook all the way without overcooking the edges unless I made mini loaves...that is until I found the recipe below in the Relish magazine that comes in the paper. Last night I made this recipe again and added chocolate chips - boy was it tasty!

Banana Bread

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (about 3 medium)
3/4 cup sugar
1 egg
2 egg whites
1/3 cup buttermilk or yogurt
1/4 cup canola oil
1/4 cup chopped toasted walnuts, if desired

1. Preheat oven to 350degrees. Coat an 8x4inch loaf pan with cooking spray.
2. Combine all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Stir well.
3. Combine banana, sugar, egg, egg whites, buttermilk, and oil; beat with a mixer at medium speed until blended. Add flour mixture; beat at low speed until just evenly blended. Pour into pan.
4. Bake 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan and finish cooling on rack. Serves 12

Just FYI - if you use yogurt, be sure to use plain yogurt. I used vanilla yogurt once thinking that it would be close enough, but the bread had a weird aftertaste to me. I usually make buttermilk to use in this bread (see tip below).


Cooking Tip: If you don't have buttermilk on hand, use 1/3 cup milk mixed with 1 tsp lemon juice. Let the mixture sit for a few minutes before adding to the recipe. (I have heard you can use vinegar instead of lemon juice, but have never tried it)

~Samantha

Website Link - 4th of July Cake

I have found several fun, easy recipes on http://www.kraftrecipes.com/home.aspx They have fun holiday recipe ideas!

A few years ago I made this cake. It was super easy and everyone at the family party I took it to thought I was so cleaver. I copied the recipe and picture below from the website.

Wave Your Flag Cake

Ingredients
4 cups fresh strawberries, divided

1-1/2 cups boiling water

1 pkg. (6 oz.) or 2 pkg. (3 oz. each) JELL-O Gelatin, any red flavor

ice cubes

1 cup cold water

1 pkg. (12 oz.) prepared pound cake, cut into 10 slices

1-1/3 cups blueberries, divided

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions

Slice 1 cup strawberries; cut remaining strawberries in half. Set aside.

Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened (consistency of unbeaten egg whites). Meanwhile, cover bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake slices.

Refrigerate 4 hours or until firm. Spread with COOL WHIP. Arrange strawberry halves on COOL WHIP for stripes of flag and remaining blueberries for stars. Keep refrigerated.

Gluten

I have taken a while to get a post together on this because I was wanting to provide some links to good articles and resources that might be helpful. Unfortunately, I haven't found many that I would consider entirely helpful.

Anyways, at the Relief Society Meeting a few weeks ago, there was a question asked about gluten - what it is and why people say its bad for you. I will do my best to answer - you are welcome to ask more questions if I am not covering what you want to know. And sorry for the lengthy post!

Gluten is a protein found in wheat, barley and rye. A bigger list of gluten containing foods here. Developing gluten (by kneading) changes the texture of baked goods, which is why more kneading leads to chewier products (good for pizza and bagels), while less kneading yields tender baked goods. That is also why different there are different flours - bread flours are higher in gluten while cake flours are lower in gluten.

For some people, eating gluten can cause serious health issues. Celiac disease is an intestinal disorder in which the person cannot tolerate gluten - When a person with celiac disease eats gluten, the body's immune system attacks the gluten and damages the small intestine. This can make it hard for the person to absorb other vitamins, minerals and other nutrients. There is a good, short, basic article here about celiac disease.

Some other people may have minor intolerance to gluten - its the same concept as lactose intolerance where some people have full-blown lactose intolerance and some people don't but they have a hard time digesting some dairy products. People who have an intolerance to gluten may have symptoms such as gas or bloating when they eat gluten. If you think you have an intolerance to gluten, talk to your doctor before going on any diets because by going on an unsupervised gluten-free diet, you could be masking the signs that would allow a doctor to get an exact diagnosis and look for related problems.

There are some people that claim that gluten can cause cancer and other health problems, but I have not seen any science that backs that up. I have seen information that those with celiac disease are at higher risk for cancer in the small intestine, so that may be where that claim stemmed from.

Some people claim that you can lose weight by cutting gluten out of your diet, but if you do lose weight it is more likely because you have reduced your overall caloric intake. Here is a pretty good article on gluten free diets and weight loss.

There are some people that say a gluten-free, casein-free diet may help Autism, but there have been no scientific studies to back that claim up. Some people do report a relief in symptoms after following the diet. If you are considering trying this diet to relieve symptoms of Autism, talk to a health-care professional (like your doctor and a registered dietitian) because there can be side effects and potential nutrient shortfalls when a the diet is self-prescribed. For more info here is a short article from the American Dietetic Association.

I apologize again for the length of the post - it was the best way I felt I could pass along the information I found.

~Samantha Rasmussen

Broccoli Bake

If you picked up a Bountiful Basket last weekend, you probably got a couple heads of broccoli. I thought I would share one of the recipes we really like that has broccoli in it.

Broccoli Bake

4 cups chopped Broccoli
2 (10 3/4 oz) cans condensed Cream of Mushroom or Cream of Chicken Soup
1/2 tsp dried Basil
1 Tbsp dried Minced Onion
3/4 cup shredded Cheese
around 2 or 3 cups cooked rice
3/4 cup soft bread crumbs
1 Tbsp butter or margarine, melted

Cook broccoli until crisp-tender. Combine soup, cheese, onion, and basil. Add broccoli to mixture. Coat the bottom of a greased 9x13 pan with the rice. Put the soup and broccoli mixture on top of the rice. Combine melted margarine and bread crumbs and layer sprinkle over the casserole. Bake at 375 degrees for around 20 min.

*Sometimes I add a cooked, diced chicken breast or some cauliflower to the soup and broccoli mixture

If you have a good recipe that uses Broccoli, please share it with us :)
~Samantha Rasmussen

Chocolate Drop Cookies

I made these last night and they were sooo good! I found the recipe here.

Chocolate Drop Cookies

Ingredients:
1/2 cup Shortening
1/2 cup Milk
2 Eggs
1 tsp. Vanilla

2 cups All-Purpose Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 cup Brown Sugar, Packed
1/2 cup Cocoa Powder
1 cup Chopped Walnuts (If you're not a fan of nuts, you can relpace them with Chocolate Chunks!

Instructions:
Preheat oven to 375 degrees.
Combine the shortening, milk, eggs, and vanilla until well blended. Add the dry ingredients and stir until well mixed.

Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet. 

Bake for 10-12 minutes. Cool on a wire rack.

~Samantha Rasmussen

P.S. I am still working on putting together that information on Gluten - sorry it's taking so long

Questions from last night

I wanted to get you guys some information on some of the questions that were asked last night. I am doing research on the question about Gluten and will put together something on that. In the mean time, here is the article that talked about eating sprouts when you are pregnant: http://www.webmd.com/baby/features/foods-to-avoid-when-youre-pregnant Basically it says that there is a bacteria that can get into the sprouts that may be harmful for a pregnant woman to consume. If you cook the sprouts there is no danger. When you are pregnant, your immune system is weaker and that is why there is no risk to non-pregnant persons.

Anyways, I hope that was helpful to someone. I don't know how much of a danger there really is, but if you are pregnant just be aware and maybe talk to your doctor.

Samantha Rasmussen

More FHE Treat Ideas

These were on the handout that I gave tonight at the Relief Society Meeting. The nest post is a recipe that was on the handout as well. Hope this gives you a few ideas :)

~Samantha Rasmussen

• Gold fish crackers for becoming “Fisher’s of Men”
• Build nachos on paper plates for a lesson on learning “line upon line, precept on precept, here a little and there a little”
• Oreos* with a lesson on the scriptures – sometimes the good stuff is inside
• Animal cookies for a lesson on the creation or Noah’s Arc
• Cut out bread and cheese hearts using a heart-shaped cookie cutter to go with a lesson on love or make heart-shaped sugar cookies for a sweeter treat
• Make a food storage recipe to go with a lesson on preparedness (see handouts from Ashlie or recipes on sites such as http://foodstoragemadeeasy.net/recipes/ or http://safelygatheredin.blogspot.com) 

*Home-made Oreos

2 eggs

½ cup oil

¼ cup flour

1 Devil’s Food Cake Mix

Filling: 2 cups Powdered Sugar, 4oz Cream Cheese, ¼ cup butter (if desired)

Instructions

Mix eggs, oil, flour and cake mix. Drop by teaspoon to form cookies. Bake at 325° for 10 min. When cool (not cold), spread one cookie with frosting and top with another. Keep in sealed container for soft, chewy cookies.

Scripture Cookies

Recipe from: “Kitchen Krafts: Scripture Cookies,” Friend, Aug 1989, 22

To find each ingredient, look up scripture reference and fill in blank. Some clues are subtle, so check list of ingredients on bottom of page before making cookies.


    3/4 cup “The words of his mouth were smoother than ____” (Ps. 55:21)
    1/3 cup “Come unto me all ye ends of the earth, buy ____ and honey” (2 Ne. 26:25)
    1 1/2 cups “To what purpose cometh there to me … the ____ ____ from a far country?” (Jer. 6:20)
    2 “As one gathereth ____ that are left, have I gathered all the earth” (Isa. 10:14)
    2 cups “And Solomon’s provision for one day was thirty measures of fine ____” (1 Kgs. 4:22)
    1 teaspoon “Take thou also unto thee principal spices, … and of sweet ____ half so much” (Ex. 30:23)
    1 teaspoon “Ye are the ____ of the earth” (Matt. 5:13)
    1/2 teaspoon “The kingdom of heaven is like unto ____ (Matt. 13:33)
    3 cups “Nevertheless, … ____ for the horse” (D&C 89:17)
    1 cup “And they gave him … two clusters of ____” (1 Sam. 30:12)

1. Beat first four ingredients together.
2. Mix in remaining ingredients.
3. Drop by teaspoonfuls onto greased cookie sheet.
4. Bake at 350° F for 15 minutes.

Answers: 3/4 cup butter, 1/3 cup milk, 1 1/2 cups sugar (sweet cane), 2 eggs, 2 cups flour, 1 teaspoon cinnamon, 1 teaspoon salt, 1/2 teaspoon baking soda (leaven), 3 cups oats, 1 cup raisins. (This recipe basically makes oatmeal raisin cookies)

FHE Treat Ideas

As I was getting ready for the Relief Society Meeting tonight, I came across 3 websites and a recipe book with some fun ideas for Family Home Evening treats. Here are the links:

http://lds.about.com/od/fherefreshments/a/fhe_recipebook.htm  (the pdf for the recipe book is at the end of the directions) 

http://www.family-home-evenings.com/2008/06/yummy-fhe-treat-ideas.html

http://www.ldssplash.com/fhe/fhe_treats/family_home_evening_treats.htm

http://www.neighborjanepayne.com/read.php?SD=1&SS=129&A=368&SA=389

I hope to see you all tonight at 7:00 at the church! ...and don't forget to bring your favorite Family Home Evening treat to share :)

~Samantha Rasmussen

Relief Society Meeting Reminder

We are excited for our first Relief Society Meeting with the new format!

It will be 7-8:30pm Wed, June 16 at the Church. 

There will be three classes offered, you may attend them all or just the ones suited for your needs. The schedule will be as follows:

• 7-7:45pm - Wheat 101
• 7:45-8pm FHE Treats (Please bing your favorite FHE treat to share!)
• 8-8:30pm Family Home Evening Packets

There will also be a quilt set up for those interested and a nursery will be provided.

Heart healthy Chocolate Chip Cookies

Over at the Self Reliance blog Ashley has been talking about honey and oatmeal so I found a recipe that has both.  I got this recipe out of the Woldwide Ward Cookbook.  They have no surgar and no butter but has honey, oatmeal and whole wheat flour.  They were good!

1/2 C canola oil
1 C honey
4 egg whites
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1 C whole wheat flour
1 C white flour
2-3 C Oatmeal
3/4 C walnuts
I added 1/2 bag of chocolate chips too. :)

Mix oil and honey well. Add egg whites and continue mixing until well blended.  Stir in remaining ingredients mixing after each addition.  Drop onto greased cookie sheet.  Bake 350 degrees for 10 min.  Makes 3-4 dozen.  Hope you enjoy these and you don't have to feel too guilty.  Becky Graves

Taco Braid

1 teaspoon active dry yeast        Filling:
2 tablespoons sugar, divided      1 pound lean ground beef
3/4 cup warm water, divided       1/4 cup sliced mushrooms
2 tablespoons butter, softened   1 8 oz. can tomato sauce
2 tablespoons nonfat dry milk     2 tablespoons taco seasoning
1 egg, beaten                              1 egg, beaten
1/2 teaspoon salt                        1/2 cup shredded cheese
2 cups flour                                 1/4 cup sliced olives

     In a mixing bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 5 minutes.  Add butter, milk powder, egg, salt and remaining sugar and flour.  Add enough flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.
     **I use a Bosch so I just add flour until it scrapes the sides, then let it mix for 10 minutes.  Then you don't have to let it rise for an hour, it's just ready to go.
     In a skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain.  Stir in tomato sauce and taco seasoning.  Set aside 1 tablespoon beaten egg.  Stir remaining egg into beef mixture.  Cool completely.
     Punch dough down.  Turn onto a lightly floured surface; roll into a 15 in. x 12 in rectangle.  Place on a greased baking sheet.  Spread filling lengthwise down center third of rectangle.  Sprinkle with cheese and olives.
     On each long side, cut 1 inch wide strips about 2-1/2 inches into center.  Starting at on end, fold alternating strips at an angle over filling.  Pinch ends to seal and tuck under.  Cover and let rise for 30 minutes.  Brush with reserved egg.  Bake at 350 for 25-30 minutes or until golden brown.  Transfer to wire rack.  Yield: 12-15 servings.

Karin Jacobson

Peanut Butter Mousse

I saw this recipe on Studio 5 and we tried it out...something different and very yummy...not diet food!

3 oz. cream cheese, at room temperature
1 c. powdered sugar
1/4 c. milk
3/4 c. creamy peanut butter
2 c. heavy cream (cold)
1 Tbl. vanilla extract
Reese's Peanut Butter Cups (optional for decoration)

Beat the cream and vanilla until stiff peaks form; refrigerate. Cream together the cream cheese, sugar, milk, and peanut butter. Fold in the cold whipped cream until a creamy smooth textured mousse forms. Refrigerate until very cold.

Peanut butter mousse can be served by itself or as a cupcake filling/frosting. We made heart shaped German Chocolate cupcakes, cut them in half, put the mousse in the middle, and spread it on top.

There's a picture of the cupcakes we made on my blog!

Creamy White Chili

This chili is super easy and soooo dang good!  
Creamy White Chili
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream


In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. (I boil my chicken with the onion and garlic powder until it is tender enough to shred.)  Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.
 
To make your own tortilla chips, lightly brush olive oil over both sides of fresh corn tortillas, cut into strips or triangles and bake at 400 degrees until crisp.
 
Enjoy,
Missy

Thanksgiving in March

Hey Ladies,

Here is the recpie for the pumpkin squares we had at our first RS "meeting". But, I am also including my turkey brine recipe. I tried it a couple of weeks ago and it was so moist and yummy and normally I really don't like turky much. Despite it being almost Spring--I hope you enjoy!

Pumpkin Squares
Whip together:
16 oz. pumpkin
4 eggs
1 c. oil
1 2/3 c. sugar

Sift together:
2 c. flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. soda
1 tsp. salt

Combing all ingredients and pur into a greased cookie sheet. Bake at 350 degrees for 25-30 minutes. Cool and frost.

Frosting
Cream together:
1 8 oz. cream cheese
1/2 c. butter
Add 1 lb. powdered sugar
1 tsp. vanilla

Mix until creamy and frost cooled squares.

Turkey Brine
1 c. kosher salt
1/2 c. brown sugar
5 bay leaves
2 tbs. blakc pepper corns
1 tbs. garlic powder
1 tbs. dried rosemary
1 tbs. rubbed sage
1 tbs. coriander seeds

Disolve brine in 2 quarts of boiling water. Once it is dissolved, add 1-2 quarts more water (depending on the size of your bird). Place your turkey in a large Ziploc storage bag (one of the big ones designed for holding sweaters). When the brine is cool, pour over brid. Let bird sit in brine for 12-24 hours. Remove, rinse and roast immediately.

Happy cooking!

Cheryl

Costa Vida Sweet Pork

Iv'e made this a few times now and we seem to love it! I cook up a ton and freeze it for those night I just don't wanna cook! Giselle



Sweet Pork (adapted from Kristi John 7th ward)

4-5 lb. Boneless Pork Sirloin Roast

1 (20 ounce) bottle regular Coke

1 large bottle of La Victoria red taco sauce

1 cup Brown Sugar

Ground Cumin to taste

Garlic Powder to taste

Salt and Pepper to taste



Place the pork roast in the slow cooker. Sprinkle with salt and pepper. Pour Coke and taco sauce over meat. Add brown sugar and spices. Cook in slow cooker for 6-8 hours on low. When done leave the roast in the slow cooker and use two forks to pull the meat apart to shred it. Stir it into the sauce in the cooker and serve.



This is the closest I have come to recreating Costa Vidas sweet pork. It’s very yummy.

Rice Side Dish

1 c. rice

1/4 c. tomato sauce
1/4 c. chopped onion
1 clove, smashed garlic
Salt to taste
1 (10 oz.) can chicken broth
1/4 c. oil or shortening
1 c. water

Fry the rice in the oil or shortening until it is golden in color. Add the onion and fry for 2 or 3 more minutes. Add the tomato sauce, chicken broth, water and garlic. When it comes to a boil, turn the heat down, cover and cook without stirring for about 15 or 20 minutes. If you use only water instead of chicken broth it will require more salt. Serves 6.

Recipe from: www.cooks.com/rec/view/0,1842,150169-240202,00.html

This is a simple rice side dish. My family really enjoyed it.

Lasagna Roll Ups!!

Hello...and whats up girls??!! Come on, post your recipes...all you gotta do is copy and paste..or retype..but come on..you can do it, do it, do it!!  Lets give this little blogger some LOVE!!

So I have been staying up late these last few nights because what was the point, I had a sick baby and you know how that goes..So after looking up hundreds of Freezer meal recipes, I need them in a very bad way, I have found some that I love..this one here is so yummy!!! You can totally be healthy and use ground turkey!  Also you can use reduced fat cream cheese...Drum Roll Please....


Lasagna Rolls




1 ½ lbs. mild sausage, cooked, crumbled, and drained (I use Jimmy Dean brand, because I don’t love the spicy kind.)

11 oz. cream cheese

1 bunch green onions

1 green pepper, diced

26 oz. jar spaghetti sauce

12-16 lasagna noodles (1 package)

3 cups mozzarella cheese, shredded


Combine meat and cream cheese in skillet. Cook over low heat until cheese melts. Stir in onion and green pepper, remove from heat. Spread ½ the spaghetti sauce in a 9x13 pan. Cook noodles according to package directions. Remove from heat and leave in water. Lay one noodle flat and spoon 2 T. of meat mixture at one end. Carefully roll up and place in baking dish. Repeat with the rest of the noodles. Pour reserved spaghetti sauce over top of rolls, top with cheese. Bake at 350 for 15-20 minutes.
 
*What I did different to this recipe was that I used my dehydrated Onions and dehydrated Bell Peppers from my food storage..so smart huh:)!! and let me tell ya so good and now im gonna stary using my FOOD STORAGE...Ashlie I know you are beaming right now!!...Heck you might even fall out of your seat cause NOT only did I use turkey...ahhh ....I used my food storage!! Do I get a treat???

Book Club

Hi Everyone!  We decided to add a few things for the book club here too so that we can get everyone talking about the books/articles and get information out to everyone.  If you have an extra book or know where to get one please comment here so that everyone who wants to can read the book.
 
First of all, we are reading two ensign articles this month.  There were so many that were good - so I had to choose two!  1. "Putting Family First" by Krista Schmitz pg 16 (Feb. 2010 Ensign) 2. "Grow Up Unto the Lord" by Kathleen Hughes pg 18 (Feb 2010 Ensign).

The book for this month is "My Walk Through Heaven" by Kim Rives.  She is the sister who spoke at the Stake R.S. Conference last month.  You can buy this book at The Book Table for about $15.  The Hyrum Library has it but you have to put your name on the waiting list.  I know Amy Earl has one and Sister Parent (from the stake) has one if you'd like to see if you can borrow it.  You can buy it from The Book Table or from her personally (I have her phone #) for about $15.00.  
We don't expect ANYONE to buy this book just to read it by Wed.  but just whenever you can...this month, this year, or just keep it in the back of your mind and one of those books you're going to read someday (That is what I'm doing!)!!

One more reminder, Book Club will be held this Wed.  Feb 17 at my house (Becky Graves) at 7p.m.!  You're all welcome whether you've read anything or not....it's just fun to get together and chat!  Thanks for all of your support and interest!  We love the TENTH ward!!!!

If you are looking for something different and like to try new things, then you should try this recipe.  This is the second time that I have done this meal and it is fast becoming a favorite in our home.  I have tweeked it a little from the original recipe.  Let me know what you think. Giselle 

 

 

Curried Coconut Chicken  ( recipe taken from allrecipes.com by Roma)

 Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar
• 2 potatoes cut into cubes cooked in microwave for 10 min. ( this is what I like to add)

Directions

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan,add cooked potatoes and stir to combine.Simmer, stirring occasionally, approximately 30 to 40 minutes. 
4. Serve over rice                             Giselle Madrid

Skillet Lasagna

1 lb. ground beef
1 small onion, chopped
1 clove minced garlic
1 1/2 c. diced tomatoes, undrained
1 1/4 c. water
1 8-oz. can tomato sauce
1 tsp. dried parsley flakes
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
1 tsp. salt
2 1/2 c. bow tie pasta, uncooked
1 c. cottage cheese
1/4 c. grated Parmesan cheese
dash of basil and pepper

In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt. Mix well. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring occasionally. Stir in cottage cheese. Sprinkle with a dash or basil and pepper if desired, and Parmesan cheese. Cover and cook for 5 minutes.

Camper's stew

Camper's Stew

Brown 1 lb ground beef
when this is done then add
1 can of corn
1 can of green beans
1 can of potatoes
2 cans of tomato sauce

cook until heated  then season to taste

Never Fail Pie Crust

Ingredients

* 4 cups all-purpose flour
* 2 cups butter flavored shortening
* 1 tablespoon white sugar
* 1 teaspoon salt
* 1/2 cup ice water
* 1 egg
* 1 tablespoon distilled white vinegar

Directions

1. In a large bowl, mix flour, shortening, sugar and salt.
2. Add ice water, vinegar and egg. Beat to combine.
3. knead into a ball.
4.Wrap with seran wrap and place in fridge for at least an hour

Napa Cabbage Salad

Ingredients

1 head napa cabbage

1 bunch minced green onions

1/3 cup butter

2 (3 ounce) package ramen noodles, broken

2 tablespoons sesame seeds

1 cup slivered almonds

1/4 cup cider vinegar

1/2 cup vegetable oil

1/2 cup white sugar

2 tablespoons soy sauce

Directions

Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

Preheat oven to 350 degrees F (175 degrees C).

Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Stir mixture around until well toasted. Approx. 10 min.

Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.

Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

Welcome to Nibley 10th ward's blog. Here you can find great recipes in our area.