I recently learned how to create a printable recipe from the blog.

I hope that will make things a little easier.

The "printable version" link will be at the end of the recipe.

I will try to go back and make all recipes printable, but it will take some time.

Merry Christmas!

Cream Cheese Cookies

Submitted by Julie Twitchell

These yummy cookies are from Jamie's blog. I have made them 3 times now. Everyone absolutely loves them. I changed a few flavors, but the cookies are wonderful. The recipe says they make 24, but I got 48 dozen from the recipe.

• 3 1/2 Cup all-purpose flour
• 2 tsp. baking powder
• 1 tsp. salt
• 2 pkg. cream cheese(8 oz.), softened
• 2 1/2 sticks butter, softened
• 1 1/2 Cup sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 1 cup graham cracker crumbs
• 1/2 tsp. cinnamon
• 1 TB sugar
• 2 cans cherry or blueberry pie filling (I only needed 1 can of raspberry)

Glaze:

• 2-3 Cup powdered sugar
• 1/2 tsp. vanilla(I change this to almond extract)
• 1-2 TB milk
• dash of salt

1. Combine flour, baking powder and salt in a bowl. Set aside.
   
2. In a large mixing bowl with an electric mixer, beat cream cheese, butter and 1 1/2 cup sugar until smooth and creamy, about 2 minutes.
   
3. Add eggs and vanilla and mix until incorporated.
   
4. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough for 30 minutes.
   
5. Place graham cracker crumbs, cinnamon and 1 tablespoon sugar in a shallow dish and mix.


6. Roll the dough into 1 1/2 inch balls, then roll the balls into the graham cracker crumbs. Place balls 2 inches apart on prepared baking sheet.


7. Using a tablespoon measuring spoon, make an indentation in the center of each ball. Place 3 cherries in the dimple.


8. Bake at 350 degrees until golden brown around the edges, 12-14 minutes. Cool for 5 minutes on the sheet and then transfer to a wire rack to cool completely.


9. Mix glaze ingredients together with a whisk until thickness desired. Put the glaze in a small Ziploc bag. Cut a very small hole in the tip of the bag. Drizzle the glaze over the cookies when they are completely cool.

Printable Version

Gingerbread Cookies

Submitted by Julie Twitchell

We have to make these lovelies every year for Christmas. My boys actually ask for them all year long. This is a recipe from my hubby's aunt. They are soft and so yummy. The recipe calls for anise seed. There are some in my family (hubby) who thinks it would be a cardinal sin to leave the anise seed out, but the truth is, they are yummy either way.

• 1/3 Cup shortening
• 1 Cup brown sugar
• 1 1/2 Cup light molasses
• 2/3 Cup cold water
• 7 Cups all purpose flour
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. allspice
• 1 tsp. ginger
• 1 tsp. cloves
• 1 tsp. cinnamon
• 2 tsp. anise seed(optional)

In a large bowl, mix together all dry ingredients. Set aside. In a large mixing bowl, mix shortening, brown sugar and molasses thoroughly. Stir in water. Slowly add the dry ingredients. Chill for about 1 hour. Roll dough 1/2 thick. Cut with desired cookie cutters. Place on parchment paper or silicone mat. Bake at 350 degrees for 10-12 minutes, or until no imprint remains when touched lightly. When cooled, decorate with decorative icing.

Decorative icing:

• 1 egg white
• 1 Cup powdered sugar
• 1/2 tsp. vanilla extract
• 1/8 tsp. cream of tartar
• 1-2 drops red food coloring (optional)

Beat the egg white with the powdered sugar, vanilla and cream of tartar until the mixture is stuff and holds up in sharp peaks when the beater is withdrawn. Tint with food coloring. Use a decorative piping bag or a sturdy Ziploc bag and cut a small hole in one corner. Decorate as desired. Icing will set in about 15-30 minutes.

Yields about 3 dozen cookies

Printable version

Homemade Gravy

Submitted by Stacey Hutchings

I've been asked to share the recipe for the gravy I took to the Ward Christmas Party. Alas, I have no picture of it, so I just took a picture of the ingredients you need to make it.

This recipe is essentially Ina Garten's Homemade Gravy Recipe, minus the Cognac. She has lots of great cookbooks, and let me tell you, every single recipe I've ever tried has turned out delicious!

Ingredients

1/4 pound unsalted butter (1 stick - and if all you've got is regular salted butter, use it, but maybe start with 1/2 teaspoon salt for seasoning)
1 1/2 cups chopped Vidalia onion (2 onions - and yellow onions would be fine)
1/4 cup unbleached all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chicken stock, hot (just measure it out and nuke it in the microwave - if you are tripling this recipe like I did for the Christmas party, I think it's easier to let it heat up on the stove top.)
1 tablespoon heavy cream (optional)

Directions

In a large skillet, cook the butter and onions on medium-low heat for 12-15 minutes. This low and slow cooking will make for a delicious gravy.


Whisk in the flour, then add the salt and pepper. Cook for 2-3 minutes. Add the hot chicken stock and cook, uncovered, for 4-5 minutes, until thickened. Remove from heat and whisk in cream. (I didn't add the cream the night of the Christmas Party, but usually I do. It makes the gravy beautiful and taste even better!)

Printable version

Eggnog Bundt Cake

Submitted by Julie Twitchell

Do you like eggnog? I really do enjoy it, but I always mix mine with a little Sprite. My hubby does not like eggnog, but he thought this cake was wonderful. I got this recipe from the Sisters Cafe blog. Oh my word! It is so delicious. The caramel sauce adds a great flavor, but I bet you could serve it with just whipped cream and it would still be wonderful.

• 1 yellow cake mix (preferably with pudding in the mix)
• 3 TB flour
• 2 Cup eggnog
• 1/4 Cup butter, softened
• 2 eggs, slightly beaten
• 1/4 tsp. rum extract
• 1/8 tsp. nutmeg

Beat ingredients until smooth and creamy. Pour into greased bundt pan. Bake at 350 degrees for 35-45 minutes. Dust with powdered sugar for presentation.

Caramel Sauce:

• 1/2 pound brown sugar (1 1/8 Cup)
• 1/2 pound butter(2 sticks)
• 1/2 pound powdered sugar (2 cups)
• 1/2 TB cinnamon
• 1/2 qt. rich vanilla ice cream--that's right, we are melting ice cream :)

Melt together over medium heat. Pour warm over individual servings immediately before serving.

Cook's Note: I halved the caramel sauce recipe and still had plenty.

Printable version

Cinnamon Hard Candy

Submitted by Julie Twitchell

I got this recipe from the Taste of Homes website. I had forgotten how much I love cinnamon candy. My family would make this stuff every year for Christmas. And my kids love it too.

2 Cups sugar

1 Cup water

1/2 Cup light corn syrup

1/4-1/2 tsp cinnamon oil(I used just under 1/2 tsp.)

1/2 tsp. red food coloring

1. In a large heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 310 degrees (hard-crack stage). Remove from the heat; stir in oil and food coloring, keeping face away from the mixture as the odor will be very strong.
2. Immediately pour mixture onto a greased baking sheet or silicone liner. Quickly spread into a 13 inch by 9 inch rectangle. Using a sharp knife, score into 1 inch squares. Re-cut rectangle along scored lines until candy is cut through. Let stand at room temperature until dry. You might need to use the knife after cooled to keep the square shapes.

Yields 1 pound

Cook's Note: Cinnamon oil can be hard to find. After searching 3 stores, I finally found some at Hobby Lobby with the sucker molds.

Printable version

Double Chocolate Cake with Fudge Sauce

Reviewed by Julie Twitchell

This recipe is from Jamie Cooks It Up. It is really yummy. I made it for book club this week. You should give it a try. I think next time, I will do half as much chocolate chips or try the mini chips. My chips kind of all melted together while baking. But boy, it was delicious!

Cake

• 1 Devil's Food cake mix
• 1 small pkg. instant chocolate pudding
• 1/3 Cup flour
• 1/3 Cup oil
• 1 1/2 Cup water
• 1 tsp. vanilla
• 1/3 Cup sour cream
• 4 eggs
• 1/2 Cup semi sweet chocolate chips
• 1/2 Cup milk chocolate chips

1. In a large mixing bowl, or in your stand mixer, add the cake mix, pudding and flour. Stir it all around to combine.


2. Add all other cake ingredients, except the chocolate chips. Mix on low for about 1 minute. Then mix on medium speed until the batter is nice and smooth. This should take about 2 minutes.


3. Spray a bundt pan generously with cooking spray. Pour batter into the pan. Sprinkle the chocolate chips on top of the cake batter.


4. Bake at 350 for 50-55 minutes.

Fudge sauce

• 2 TB unsweetened cocoa powder
• 2 TB cornstarch
• 1 Cup sugar
• 1 can evaporated milk
• 2 TB butter(divided)
• 1 tsp. vanilla
• dash of salt

1. In the bottom of a medium sauce pan, combine the cocoa, cornstarch and sugar.


2. Pour the can of milk over the top of the dry ingredients. Add the vanilla, salt and only 1 TB of the butter.


3. Stir mixture over medium heat. After it comes to a boil, cook for 3 more minutes while stirring. The sauce should thicken as it boils.


4. Remove it from the heat and add the remaining butter. Stir the butter around until incorporated. Let it sit for about 10 minutes before pouring it on the cake.

Printable version

Key Lime Pie

Submitted by Julie Twitchell

I have made key lime pies in the past, but this has got to be the best and easiest recipe! My nephew had 4 slices(half the pie) within 4 hours. It was the first pie gone at Thanksgiving. It is tart and delicious. The recipe comes from Real Mom Kitchen. Her picture is better than mine, but I had to hurry before the whole pie was gone:)

• 1 9 inch prepared graham cracker shell
• 1 can sweetened condensed milk(14 ounces)
• 4 large egg yolks
• zest from 1 lime
• 1/2 Cup key lime juice (I used the juice from the lime and then added enough bottled juice to make the 1/2 cup)
• 1 Cup whipping cream
• 2 heaping TB powdered sugar
• 1 tsp. vanilla extract
  

1. In a medium bowl, whisk together the sweetened condensed milk and egg yolks. Whisk until well combined. Whisk in lime juice.
2. Let filling sit for 3 minutes. Add lime zest and whisk just until combined.
3. Pour the lime filling into the pie crust. Bake at 350 degrees for 15-17 minutes. Remove from oven and cool for 1 hour.
4. The filling will become set as it cools. When cool, place the pie in the refrigerator. Chill for at least 1 hour before serving, but it is best if you can chill it for 12 hours.
5. Combine whipping cream, powdered sugar, and vanilla in a medium sized mixing bowl and beat until soft peaks form. Pipe or spread whipping cream over pie and serve. Makes 8 servings.

Printable version

Microwave Peanut Brittle

Submitted by Michelle Tolman

Combine ingredients in a large microwave safe bowl.

• 1 Cup sugar
• 1/2 Cup corn syrup

Cook for 3 minutes. Then add:

• 3/4 Cup raw Spanish peanuts

Cook for another 3 minutes. Then add:

• 1 tsp. butter
• 1 tsp. vanilla

Cook 1 minute. Then add:

1 tsp. baking soda

Gently stir until foamy. Once mixed, spread thinly on a cookie sheet. Allow to cool complete before breaking.

Printable Version

Peanut Butter Cups

Submitted by Jenny Hodges

1 Cube butter
1 Cup peanut butter
1 3/4 Cup graham cracker crumbs
1 1/2 Cup powdered sugar
2 Cups milk chocolate chips

Melt butter, stir in peanut butter. Blend sugar and graham cracker crumbs together and add to peanut butter mixture. Pat down in a 9 x 13 inch pan. Melt your chocolate chips in the microwave, stirring often. Spread chocolate on top on peanut butter mixture. Refrigerate until firm. Cut in squares and serve.

Cook's Note: You can put the peanut butter mixture in little muffin cups and cover them with chocolate for a fancier presentation.

Printable Version

Peanut Butter Balls

These were at the holiday cooking class, but my camera ran out of batteries. When someone makes these, please take a picture and send it to me. Thanks!!

Submitted by Amanda Olsen

• 3 1/2 Cup Rice Krispies
• 4 Cup powdered sugar
• 1 cube soft margarine
• 2 Cup peanut butter

Combine above ingredients, mix well. With hands, form into 1 inch balls.

• 8 3/4 oz Hershey chocolate bar
• half bar of paraffin wax

Melt chocolate and wax in double boiler. Dip balls and cool on waxed paper. Makes about 8 dozen.

Printable Version

Pumpkin Surprise

Submitted by Trisha Price

• 2 Cup canned pumpkin
• 1/2 tsp. salt
• 1 can sweetened condensed milk
• 1 Cup sugar
• 3 eggs, beaten
• 2 tsp. pumpkin pie spice
• 1 yellow cake mix
• 1 Cup butter, cold

Combine the first 6 ingredients and pour into a greased 9 x 13 pan. Then sprinkle the dry cake mix over the top. Then slice the butter and cover the dry cake evenly with it. Bake at 350 degrees for 45 minutes. Serve warm or cold with whipped cream or vanilla ice cream.

Printable Version

Pretzel Turtles

Submitted by Dorothy Breinholt

• Small pretzels
• Rollo candy, unwrapped
• Pecan halves

Preheat oven to 250 degrees. On a cookie sheet place pretzel, then an unwrapped Rollo candy. Place in oven for 10 minutes or until Rollo is soft. As soon as you take them out of the oven, place a pecan half on top, pressing down lightly. Let set and enjoy!

Printable Version

Mint Oreo Balls

(These went really fast at our cooking night. I was lucky to get this picture of the last one)

Submitted by Dorothy Breinholt

1 Pkg. Oreo's (can be double stuff)
1 8 oz. pkg. cream cheese
1 pkg. Andes Mints

1. In a food processor, mix Oreo's and cream cheese until smooth and sticks together.
2. Melt Andes mints in a microwave safe bowl for 1 minute and stir until it is smooth and all mints are melted. Do not overheat.
3. Take a small amount of the oreo mixture and roll into a ball. Dip into the melted chocolate and place on a parchment sheet until the chocolate sets. Enjoy!

Printable Version

Scotch Crispies

Submitted by Julie Twitchell

This is a Twitchell family recipe.

1 pkg. large marshmallows
1 stick of butter (1/2 Cup)
1 can sweetened condensed milk
1 pkg. caramels
4 cups rice crispies

1. Place butter, sweetened condensed milk and unwrapped caramels in a saucepan. Melt over low medium heat until caramels are completely melted.
2. Stick a marshmallow with a skewer. Dip the marshmallow into the caramel mixture, coating completely. Roll in rice crispies. Use a fork to get marshmallow off skewer and place on waxed paper or parchment paper.

Cook's Note: Do not store in air tight container. This will leave the rice crispies soft and not crunchy.

Printable Version

Microwave Mint Fudge

Submitted by Julie Twitchell

I got this recipe from a co-worker years ago. It is now a family favorite. My boys can eat a whole pan in 3 days :)

Line a 9 x 9 pan with wax paper. By doing this, you will be able to pull the fudge out of the pan to cut.

• 1 Cup sweetened condensed milk
• 1 bag semisweet chocolate chips (12 oz)

Microwave for 2 minutes. Take out and add 2 tsp. vanilla. Stir until well mixed and chocolate chips are completely melted. Spread half of mixture into bottom of pan and refrigerate.

• 1 Cup white chocolate chips
• rest of the sweetened condensed milk

Microwave for 1 and a half minutes. Take out and add 2 tablespoons mint flavoring and the desired amount of green coloring. Stir until well mixed and chocolate chips are completely melted. Spread over chocolate layer and refrigerate.

Spread the rest of the chocolate mixture on top of the green layer and refrigerate for 2 hours. Cut into 1 inch square and wrap individually.

Printable Version

Quick and Easy English Toffee

Demonstrated by Patsy Storer

1 pound walnuts, chopped

1 pkg chocolate chips (12 oz)

1/2 pound butter or 1 stick (not margarine)

1 Cup sugar

1 TB water

1. Put 1/2 of the chopped walnuts in bottom of 9 x 13 inch glass Pyrex. Sprinkle 1/2 pkg. of chocolate chips on top of the nuts.
2. Combine butter, sugar and water in heavy sauce pan. Cook over medium heat, stirring constantly, until mixture is the color of a brown paper sack. Then pour mixture over chocolate chips and walnuts.
3. Put the other half of chocolate chips over hot toffee. Wait a minute for chocolate to melt and spread over toffee. Sprinkle the rest of the walnuts over the melted chocolate. Set in cool place until toffee has cooled. Break into pieces.

Cook's Note: Excess nuts can be used in other baking)

Printable Version

Chocolate Caramel Candy

Submitted By Trisha Price

1 Cup milk chocolate chips
1/4 Cup butterscotch chips
1/4 Cup cream peanut butter

Filling:
1/4 Cup butter or margarine
1 Cup sugar
1/4 Cup evaporated milk
1 1/2 Cup marshmallow creme (7 oz.)
1/4 Cup creamy peanut butter
1 tsp. vanilla
1 1/c Cup chopped salted peanuts

Caramel layer:
1 pkg. caramels (14 oz)
1/4 Cup whipping cream

Icing:
1 Cup milk chocolate chips
1/4 Cup butterscotch chips
1/4 Cup creamy peanut butter

1. Combine the first 3 ingredients in small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 9 x 13 inch pan. Refrigerate until set.


2. For filling, melt butter in saucepan over medium high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over 1st layer. Refrigerate until set.


3. Combine the caramels and cream in saucepan; stir over low heat until melted. Spread over filling. Refrigerate until set.


4. In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in refrigerator.

Printable Version

Caramels

Demonstrated by Brooke Butler

Melt over medium heat:

• 1 Cup butter
• 1 1/2 Cup corn syrup
• 1 can sweetened condensed milk
• 2 Cup white sugar

Stir constantly while it constantly boils. After it reaches 231 degrees F or looks foamy yellow, boil for 1 more full minute. Pour into already buttered 9 x 13 pan. Cool. Cut into squares and wrap in wax paper.

Printable Version

Double Chocolate Truffles

Demonstrated by Jenny Hodges

• 1/2 Cup whipping cream
• 1 TB butter or margarine
• 4 bars (1 ounce each) Hershey's semi-sweet baking chocolate, broken into pieces
• 1 Hershey's milk chocolate bar (7 ounces), broken into pieces
• 1 TB amaretto (almond flavored liqueur) or 1/4 to 1/2 tsp. almond extract
• ground almonds

Combine whipping cream and butter in small saucepan. Cook over medium heat, stirring constantly, just until mixture is very hot. DO NOT BOIL. Remove from heat; add chocolate, chocolate bar pieces and almond extract. Stir with a whisk until smooth.

Place mixture into a bowl. Press plastic wrap directly onto surface; cool several hours or until mixture is firm enough to handle. Shape into 1 inch balls, roll in ground almonds, powdered sugar or cocoa to coat. Refrigerate until firm, about 2 hours. Store in tightly covered container in refrigerator.

Printable Version

White Chicken Chili

Trisha Price

This was at the ward chili cook-off and won 1st place.

• 4 cans white beans
• 2 cans chicken broth
• 1/4 Cup onion, chopped
• 3-4 chicken breast, cooked and shredded
• 1/4 Cup diced chillies (one small can)
• 3 cloves garlic, minced
• 1/2 tsp. oregano
• 1/2 tsp. cumin
• 1 pinch cayenne pepper
• 1 cup sour cream
• 2 Cup monterey jack cheese, shredded
  
  Mix beans and chicken broth, bring to a boil and simmer for 30 minutes. Then add onions, chicken, chillies, garlic, oregano, and cayenne pepper and simmer for another 30 minutes. Then add sour cream and cheese, stir until blended and melted.

Printable Version

Minestrone Soup

Submitted by Julie Twitchell

My brother gave me this recipe. It is so yummy. You can add just about any vegetables you want. The more vegetables you add, the more liquid you will need to add for the pasta to cook.

• 1 pound ground beef (I used ground turkey)
• 1 32 oz. can of tomatoes( I used 2 quart bottles)
• 1 zucchini
• 1 yellow summer squash
• 1 small can tomato paste
• 1 large onion
• 1 tsp. basil
• 1 tsp. oregano
• 1 tsp. garlic salt
• 1/4 tsp. black pepper
• 2-3 cups water
• 1 tsp. salt
• 1 Cup small shell pasta
• Parmesan cheese

This will need to be made in a pot that can hold 2-3 quarts. Brown the meat, then add the onion. Once the onion is soft, add everything else except the pasta. You can cut the zucchini and squash any way you want. You can also substitute any vegetables. Bring the mixture to a light boil and add the pasta. Let mixture continue to boil until pasta is done. Sprinkle with Parmesan cheese when serving.

Cook's Note: I didn't have squash, but I added celery(cook with the onions) and garbanzo beans. You could easily make this in a crock pot and add the pasta right before you eat.

Printable Version

White Chocolate Popcorn

(picture taken without nuts)

Submitted by Sadie and Amanda Olsen

For you lucky ladies that attended the Olsen's house to finish your picture plaques, this is the treat we had.

2-3 bags microwave popcorn(butter flavored, but movie butter is even better)
1 bag white chocolate chips
1 small bag chopped pecans(or any nut you like)

1. Microwave popcorn. Pour popcorn into a strainer and shake. This will get the kernels to the bottom. Gently scoop out just the popped corn and place in a large bowl.


2. Melt chocolate chips in a microwave safe bowl. Use intervals of 20-30 seconds and stir in between until chocolate chips are melted. DO NOT OVERCOOK.


3. Pour chocolate over popcorn. Add pecans and gently mix until everything is coated. Spread mixture evenly onto a cookie sheet or parchment paper to cool. When cooled, break up into small pieces and serve.

Printable Version

Pumpkin Whoopie Pie

Submitted by Julie Twitchell

Are you so sick of pumpkin? I needed to use up what was left in my fridge. After carefully looking for a recipe to use, this one (whoopie pies)kept popping up. Martha Stewart has one, Rachael Ray, Food Network and so many other blogs. But I decided to use two recipes. One for the cookie and another one for the filling. I love cream cheese frosting with pumpkin, but the marshmallow sounded so yummy too. I think you could just use your favorite pumpkin cookie recipe and just use the filling. So here it is.

3 cups all-purpose flour
2 TB ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1 Cup granulated sugar
1 Cup dark brown sugar
1 Cup vegetable oil
3 Cups chilled pumpkin puree
2 eggs
1 tsp. vanilla

Filling:

1 Cup unsalted butter, softened
2 Cup confectioner's sugar
1 jar (7 1.2 oz) Marshmallow fluff
4 ounces cream cheese, softened

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone mat.


2. In a large bowl. whisk together the flour, cinnamon, baking powder, baking soda, salt, cinnamon and nutmeg.


3. In a separate bowl. whisk the granulated sugar, dark brown sugar and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.


4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.


5. Use a small cookie scoop to drop a rounded heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.


6. Bake for 10-12 minutes, making sure that the cookies are firm to the touch. Remove from oven and let the cookies cool completely on a cooling rack.


7. For the filling, cream together cream cheese and butter. Slowly add confectioner's sugar and then beat in the marshmallow fluff. Make cookie sandwiches and enjoy!

Printable Version

Pumpkin Chocolate Chip Cookies

Submitted by Julie Twitchell

I apologize for this picture. My cookie scoop broke last week and I didn't feel like rolling 72 cookies. That's right, 6 dozen cookies. My kids kept asking me why they were so pokey. These are a family favorite that we got from Emilie Johnson who use to live on our street.

3/4 Cup shortening
3 Cup sugar
2 eggs
4 1/2 Cup flour
2 Cup canned pumpkin (16 oz. can)
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. vanilla
2 tsp. pumpkin pie spice
2 tsp. cinnamon
1 bag chocolate chips (I used milk chocolate)

Blend together all ingredients. Spoon dough onto greased cookie sheet. Bake at 375 degrees for 15 minutes.

Pumpkin Cinnamon Rolls

Submitted by Julie Twitchell

Hello Ladies! Have I got a recipe for you today. These are so wonderful. A friend sent me the recipe yesterday and I couldn't resist making them. She found the recipe here. If you need a good laugh, you really should check out her post for this recipe. I laughed pretty hard. And I love the title of her blog. I will for sure be making these beauties again, but I will double the recipe. Twelve rolls just wasn't enough :) And you can substitute the caramel frosting with a good cream cheese frosting and it would still taste wonderful.

1/3 Cup milk
2 TB butter
1/2 Cup canned pumpkin
2 TB sugar
1/4 tsp. nutmeg
1 TB pumpkin pie spice
1/2 tsp. salt
1 egg, beaten
1 pkg. dry yeast (2 1/4 tsp)
2 Cup bread flour (you can use regular all-purpose flour, but the bread flour makes them lighter)
1/2 Cup brown sugar, packed
2 tsp. ground cinnamon
2 TB melted butter

Caramel Frosting:
1/4 Cup butter
1/2 Cup brown sugar, packed
2 TB milk
1/4 tsp. vanilla
1/4 tsp. pumpkin pie spice
dash salt
3/4 Cup sifted confectioner's sugar

1. In a small saucepan, heat milk and 2 TB butter--just until warm and butter is almost melted, stirring constantly. In a large bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.
2. Add half of the flour to the pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.
3. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Spray a surface with cooking spray or turn onto floured surface. Knead a few times to form a smooth dough, sprinkling with just enough additional flour to make dough easy to handle. Roll dough into 12 x 10 inch rectangle.
4. In a small bowl, combine brown sugar and cinnamon. Brush surface with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With a sharp knife, cut roll into twelve 1 inch slices. Place rolls, cut side up, in greased 11 x 17 inch baking pan. Cover and let rise until nearly doubled, 30-45 minutes.
5. Bake rolls at 350 degrees for 15-20 minutes or until golden. Cool 10-15 minutes. Drizzle with caramel frosting. Makes 12 rolls.
6. For caramel frosting: in a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium low heat 1 minute.
7. Transfer to small mixing bowl and cool mixture. Stir in vanilla, pumpkin pie spice, salt, and confectioner's sugar. Beat with electric mixer until well blended. If necessary, add more confectioner's sugar for desired consistency.

Fresh Peach Pie

Submitted by Trisha Price

9 inch graham cracker pie crust
6 Cup fresh peach slices, washed and sliced

Glaze:
1 Cup of puree peaches
1 Cup sugar
3 TB cornstarch
1/3 Cup water

Filling:
4 oz. cream cheese (softened)
1 1/2 TB butter
1/2 tsp. vanilla
1 Cup powdered sugar

1. Puree 1 cup of the peaches. Mix sugar and cornstarch in pan. Gradually stir in water and the cupof puree peaches. Cook over medium heat and stir constantly until it comes to a boil. Cool completely.
2. Combine cream cheese, butter, vanilla, and powdered sugar until smooth. Cover bottom of pie crust with cream cheese mixture.
3. Mix peach glaze with pureed peaches and remaining sliced peaches and pour over cream cheese mixture. Serve with fresh whipped cream.

Pumpkin Cookies Drizzled in Chocolate

Submitted by Stacey Hutchings

Adapted from Everyday Food

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon ginger
pinch grated nutmeg
1/4 teaspoon salt

1/2 cup unsalted butter, room temperature

1 large egg
1 can (15 ounces) pumpkin

4 ounces semisweet chocolate chips

Preheat oven to 375 degrees. In a medium bowl, whisk together first seven ingredients. Set aside.

In a large bowl, using an electric mixer, beat together butter and sugar until fully combined. Beat in egg. With mixer on low speed, mix in half the flour mixture, then the pumpkin, then the remaining flour mixture, just until combined.

Drop dough by tablespoons onto a cookie sheet lined with parchment paper. Bake for 15 minutes, or beginning to turn golden. Cool on a wire rack.

When cookies are cool, set the rack over a waxed paper. Place chocolate in a small bowl or mug. Microwave for 30 seconds. Stir. Microwave another 30 seconds. Stir. Continue to microwave by 10 second increments until smooth. Drizzle over cookies with a fork, or pour chocolate into a plastic baggie. Cut off a corner to make an 1/8 inch hole. Pipe chocolate over cookies. Refrigerate until chocolate is firm, about 15 minutes.

Apple Bread

Submitted and Demonstrated by Becky Short

• 1 1/2 Cup flour
• 1 tsp. cinnamon
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp. nutmeg
• 1 Cup sugar
• 1 Cup finely chopped and peeled apples
• 1/4 Cup oil
• 1 egg

Mix dry ingredients together. Mix in apples. Mix wet ingredients together in a separate bowl and then add to dry ingredients. Bake at 350 degrees for 55-60 minutes.

Printable Version

Fresh Apple Cake

Submitted by Michelle Tolman

• 4 Cup diced and peeled apples
• 2 Cup sugar

Mix together and let stand 1 1/2 -2 hours

Combine:

• 2 well beaten eggs
• 1/2 Cup cooking oil
• 1 tsp. vanilla
• sugar/apple mixture

And then mix in:

• 2 tsp. baking soda
• 2 tsp. cinnamon
• 2 Cup flour
• 3/4 Cup chopped walnuts (optional)

Bake in a well greased 9 x 13 inch cake pan at 350 degees for 50- minutes. Let cool.

Frosting:

• 4 oz. pkg. cream cheese (softened)
• 1 cube butter of margarine (softened)
• 1 tsp. vanilla
• 2 Cups powdered sugar (approximately--you may need more)

After cake is cooled, frost and serve.

Printable Version

Pumpkin Cream Cheese Streusel

Submitted by Heather Hinckley

• 1 3/4 Cup flour
• 3/4 Cup brown sugar
• 1 pkg. cream cheese (8 oz.)
• 3 TB cornstarch
• 2 large eggs
• 1 Cup quick oats
• 1/2 Cup butter, melted
• 1/2 Cup sugar
• 1 tsp. pumpkin pie spice
• 1 can Libby easy pumpkin pie mix (30 oz.)

1. Combine flour, oats and brown sugar in a large bowl. Stir in butter until moistened. Reserve 1 cup mixture for topping. Press remaining oat mixture in a 9 x 13 greased pan.


2. Beat cream cheese, granulated sugar, cornstarch and beat in eggs. Beat in pumpkin pie mix. Pour over crust in pan. Sprinkle reserved oat mixture.


3. Bake at 350 degrees for 45-50 minutes or until knife inserted in center comes out clean. Cool for 1-2 hours before serving.

Zucchini Cookies

Submitted by Michelle Tolman

Mix together:
2 Cup grated zucchini
1 Cup oil
2 eggs
1 tsp. vanilla

Sift together the following:
2 Cup sugar
5 Cup flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. salt

Optional:
nuts, raisins, chocolate chips

Mix dry ingredients with wet ingredients. Use a large scoop and place dough on greased cookie sheet or parchment paper lined cookie sheet. Bake at 375 degrees for 13-14 minutes.

Cinnamon Burst Bread

Submitted by Julie Twitchell

I found this recipe here. This is a really different way to make bread. You usually "proof" the yeast first, but this worked really well. It really did taste like Great Harvest cinnamon bread. Although you will need to be picky about the cinnamon bites you use. Pantry Secrets has some really good ones. The cinnamon chips from the grocery store usually just melt into the bread and you don't get that bite of cinnamon.

Also, my Kitchen Aid won't hold this much dough, so I halved the recipe and it turned out great. My kids ate 1 loaf for dinner last night.

3 TB yeast
1/2 Cup sugar
4 eggs, lightly beaten (1/4 Cup dry egg powder + 1/2 Cup water)
3 3/4 Cup warm water (really warm water)
4 1/2 tsp. salt
3 TB vegetable oil
2 1/2 Cup cinnamon bites
11-12 Cups flour (try using wheat for some of this)

Combine in a mixing bowl 4 cups flour, yeast, and sugar. Add water, eggs, and oil. Beat well to "cake batter" stage. Stir in salt, cinnamon bites, and 7 more cups flour to make bread-dough consistency. Let mixer knead it to the right texture(add up to 1 more cup flour if needed). Place dough in greased bowl, cover and let rise for 1 hour. Shape dough into 4 loaves. Let rise another hour or until doubled in size. Bake at 375 degrees for about 30 minutes. Slice thick and serve warm with butter, or toast in the toaster, or make into french toast. Yummy!

Cook's Note: I don't know if we have ever discussed this, but to boost the rising time, I turn the oven light on and put my dough in the oven. The oven is NOT on. But the light will keep it warm for the dough to rise.

Pumpkin Streusel Muffins

Submitted by Julie Twitchell

I found this recipe in a Taste of Home magazine. It was quite good. I think next time I make it, I will add some cinnamon to the Streusel topping and maybe even double the topping :)

• 1/2 Cup butter, softened
• 1/2 Cup sugar
• 1/4 Cup packed brown sugar
• 2/3 Cup canned pumpkin
• 1/2 Cup buttermilk
• 2 eggs
• 2 TB molasses
• 1 tsp. orange zest
• 2 Cup all purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp. ginger
• 1/8 tsp. cloves
• 1/4 tsp. salt

Streusel topping:

• 1/3 Cup all-purpose flour
• 3 TB brown sugar
• 2 TB cold butter
• 2 TB rolled oats (optional)

1. Preheat oven to 375 degrees. Cream together butter and sugars until creamy. Beat in pumpkin, buttermilk, eggs, molasses, and orange peel. Combine the dry ingredients in a separate small bowl. Slowly mix in dry ingredients into wet mixture. Stir until combined. Fill greased or paper-lined muffin tins 2/3 full of batter.
2. For topping, combine the flour and brown sugar and oats in a small bowl. Cut in butter with a fork until the mixture is crumbly. Spoon Streusel topping over the muffins and bake for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes before removing to a wire rack.

Chicken Sonora

Submitted by Michelle Tolman

This is a layered chicken enchilada casserole with a chili cream sauce.

3 pounds chicken breasts, baked and cubed
1 dozen flour tortilla shells, torn into quarters
1/2 pound Monterey Jack cheese, shredded
1/2 pound cheddar cheese, shredded

Mix sauce together:
1/2 Cup mild taco sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chili without beans
1/2 Cup milk
1 small can chopped green chilies
1 small onion, chopped

These ingredients will give you a bit more than you need. Use your best judgement when building your casserole so you don't over fill the pan. Layer in 9 x 13 inch non greased pan--1/2 chicken, 1/2 tortillas, 1/2 the sauce, 1/2 of each cheese.

Repeat layers. Place dish on a cookie sheet lined with aluminum foil to catch any drips. Bake at 350 degrees for 40-60 minutes, or until it bubbles. Let sit for a few minutes before serving. Serve with sour cream.

Crout Brokes

Submitted by Michelle Tolman

• 12-16 frozen rolls, thawed
• 1 lb. browned hamburger (rinsed and seasoned with 1 tsp. beef bouillon)
• 1/2 onion, chopped
• 1/3 average size head of cabbage, sliced thin
• 1/2 Cup water

Cover and steam cabbage and onion in water on low heat until cabbage is wilted, about 10 minutes. Mix cabbage, onion and hamburger together. Each crout broke will take 2 rolls, (top and bottom). Stretch roll to scone size and place a large spoonful of mixture on roll. Stretch second roll and place it on top. Pinch edges together. Bake at 375 for about 20 minutes, until they are golden brown like dinner rolls.

Pumpkin Crunch

Wow that is a lot of whipped cream :) This isn't my piece!

Submitted by Julie Twitchell

This is so yummy. It is a mix between a pumpkin pie and a cobbler. And for those of you that can't find canned pumpkin, be patient. We have found some at Maceys and Walmart in the last week. It is a bit more expensive than in years past--$2.50 a can.

• 1 can pumpkin (29 oz)
• 1 can sweetened condensed milk
• 3 eggs
• 1 tsp. cinnamon
• 1/2 tsp. sugar
• 1 box spice cake mix
• 1/2 Cup chopped nuts *
• 1 Cup melted butter
• whipped cream (for topping)

In a large bowl mix the pumpkin, milk, eggs, sugar and cinnamon. Pour into a greased 9 x 13 pan. Sprinkle cake mix over the top of the pumpkin mixture. Sprinkle nuts on top of the cake mix. Pour the melted butter over all. Bake at 350 degrees for 40-50 minutes or until toothpick comes out clean. Cool and top with whipped cream. Serves 12.

* Anything crunchy will work. I just used oatmeal since my family isn't a huge fan of nuts in baked goods. You could use granola, almonds, pecans, coconut, or anything else that would be crunchy.

Frog Eye Salad

Submitted by Stacey McQueen

This is my sister-in-law's recipe. It's not too sweet--just right.
You can never stop going back for more!

Ingredients:

3/4 cup sugar

1 Tablespoon flour

1/2 teaspoon salt

2/3 cup pineapple juice

1 egg, beaten

1 teaspoon lemon juice

1 cup Acini di Pepe Pasta

2 (11 ounce) cans mandarin oranges, drained

1 (20 ounce) can chunk pineapples, drained

1 (20 ounce) can crushed pineapple, drained

1 (8 ounce) carton whipped topping

1 cup miniature marshmallows

Directions:

In a small saucepan, mix sugar, flour, and salt. Stir in pineapple juice and egg. Cook over moderate heat, stirring constantly until thickened. Add lemon juice. Set aside and cool.

Cook Acini di Pepe according to package directions.

Combine cooked mixture with Acini di Pepe. Cover. Place in refrigerator until chilled. Combine remaining ingredients, stir lightly. Chill at least 1 hour before serving.

Printable Version

Pumpkin Scones

Submitted by Julie Twitchell

I found this recipe on brown eyed baker this week. I really like scones so I decided to give it a try. This is a very easy recipe and my kids loved it. They are fighting over who gets the leftovers for breakfast :)

• 2 Cups all purpose flour
• 7 TB sugar
• 1 TB baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1/4 tsp. ground ginger
• 6 TB cold butter
• 1/2 Cup canned pumpkin
• 3 TB half and half
• 1 large egg

Glaze

1 Cup powdered sugar

2 TB milk

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside.
2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl.. Use a fork or pastry blender to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.
3. In a separate bowl, whisk together the pumpkin, half and half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1 inch thick rectangle, about 3 times as long as wide. Use a large knife or pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
4. To make the glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread glaze over the top of each scone.

French Bread Rolls

Submitted by Julie Twitchell

I found this recipe on Mommy's Kitchen. I have been thinking about making them for a week. I needed some kind of bread to go with our Sunday dinner of roast beef, mashed potatoes and carrots. So I decided to give these a chance. Result--wonderful. My kids were fighting over the rolls. We had one left over and one son asked if he could have it for breakfast this morning. The other boys were upset and they asked me to make more for dinner tonight. They really do taste like french bread. I might try making a loaf and rolls this time. What a great recipe!

Oh I almost forgot, on Mommy's Kitchen, she has a YouTube video showing how to easily shape your dough into perfectly round rolls. It was very helpful.

• 1 1/2 Cup warm water (110 degrees F)
• 1 TB active dry yeast
• 2 TB white sugar
• 2 TB vegetable oil
• 1 1/4 tsp. salt
• 4 Cups bread flour (you can do half white and half wheat)

In a large bowl, stir together warm water, yeast and sugar. Let stand until creamy, about 10 minutes. To the yeast mixture, add the oil, salt and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. (I ended up using only 3 1/2 Cups of flour). Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. (I left the dough in my Kitchen Aid, using the dough hook, kneaded for 8 minutes) Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp clothe, and let rise in a warm place until doubled in volume, about 1 hour. Punch dough and turn it out onto a lightly oiled surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees. Bake for 18-20 minutes or until golden brown.

**After forming the rolls they could easily be flash frozen to use another day. This is done by placing the shaped rolls, that you are not going to bake, on a baking sheet lined with waxed paper. Place in the freezer for about 30 minutes. Remove and place each roll into a large Ziploc bag. Label and date. To use rolls, remove from freezer and let thaw, place on a greased baking sheet and let rise until double in size. Bake as directed above.

Giant Ginger Cookies

Submitted by Julie Twitchell

This recipe is similar to Stacey's Ginger Molasses Cookies, but this has a twist. You roll it in raw sugar. You can find this on the spice isle right by the regular sugar.

• 4 1/2 Cup all-purpose flour
• 4 tsp. ground ginger
• 2 tsp. baking soda
• 1 1/2 tsp ground cinnamon
• 1/4 tsp. salt
• 1 tsp. ground cloves
• 1 1/2 Cup shortening
• 2 Cup granulated sugar
• 2 eggs
• 1/2 Cup molasses
• 3/4 Cup coarse (raw) sugar
  

1. In a medium mixing bowl, stir together flour, soda, ginger, cinnamon, cloves and salt. Set aside.
2. In a large mixing bowl, beat shortening until softened. Gradually add the 2 cups sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir remaining flour in with a wooden spoon.
3. Use a large cookie scoop and shape into balls. Roll in the raw sugar. Place on a cookie sheet.
4. Bake at 350 degrees for 12 minutes or until cookies are light brown and puffed. Do not over bake or the cookies will not be chewy. Let stand for 2 minutes before transferring to a wire rack. Cool.
   

Cook's Note: Make sure to use shortening so cookies will be chewy.

Barbecued Chinese Chicken Lettuce Wraps

Submitted by Kathaleen Thorup

Kathaleen did a wonderful job demonstrating this recipe from Rachael Ray. It is really yummy!

• 2 Cups, (4 handfuls) fresh shiitake mushrooms
• 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
• 2 TB lightly colored oil, such as vegetable oil or peanut oil
• coarse salt and coarse black pepper
• 3 cloves garlic, chopped
• 1 inch ginger root, finely chopped or grated, optional
• 1 orange zested
• 1/2 red bell pepper, diced small
• small tin, 6-8 ounces, sliced water chestnuts, drained and chopped
• 2 scallions, chopped
• 3 TB hoisin, Chinese barbecue sauce (available on Asian foods aisle)
• 1/2 large head iceberg lettuce, core removed, head quartered
• wedges of navel orange--platter garnish

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken in small pieces.

Preheat a large skillet or wok to high.

Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or two. Add mushrooms and cook another minute or two. Add salt and pepper to season, then add garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish.

To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Egg Roll

Submitted by Julie Twitchell

We had this at our R.S. meeting this week.

• 1 pkg. coleslaw mix (by the salad mix in the grocery store)
• 15 egg roll wrappers
• 2 Cups cooked chicken, small cubed (I usually just use rotisserie chicken)
• 1/4 Cup stir fry sauce
• 2 tsp. canola oil, plus more for brushing on tops

1. Put a large skillet pan on stove at medium/high heat. Pour in canola oil. Once the oil is heated, add the coleslaw mix. It will seem like too much, but it will reduce down. Make sure to keep stirring. Once it is cooked, add the chicken and stir fry sauce. Make sure the sauce is evenly distributed. Take off stove. Let cool for about 5 minutes.
   
2. Then you will take an egg roll wrapper and follow these instructions.
   
3. At this point, you can fry them or bake them. I baked mine. I brushed more canola oil on top and baked at 420 for 15-20 minutes. If you fry, make sure the oil is at 375 degrees. It should only take a few minutes. I serve mine with rice, and more stir fry sauce.

Cook's Note: You could add more to the filling--like garlic, green onions, etc. And we have used different sauces: Thai peanut sauce, and garlic black bean. They were all good. Have fun!

Printable Version

Chocolate Chip Zucchini Bread

Submitted by Trisha Price

This was at the visiting teaching interviews last Sunday. So delicious!

• 1 Cup sugar
• 1 Cup brown sugar
• 1 Cup oil
• 3 eggs
• 1 tsp. vanilla
• 2 Cup shredded zucchini
• 3 Cup flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1/4 tsp. baking powder
• 1 TB cinnamon
• 3 TB cocoa
• 1 Cup chocolate chips

Mix lightly; don't beat. Bake at 350 degrees for 45-60 minutes. Makes 2 loaves.

Bow Broccoli

Submitted by Stacey Hutchings

This recipe makes the rotation at our house on a regular basis. I saw it on the Food Network show Everyday Italian with Giada De Laurentiis. I'm not sure, but it may be from this book. Don't let the anchovies scare you away! While I wouldn't put them on my pizza, they add a wonderful flavor to this dish! Kathryn gave it the name "Bow Broccoli". I usually add left-over chicken and consider dinner done.


Farfalle with Broccoli
Giada De Laurentiis

1 pound farfalle pasta
2 heads broccoli, trimmed to florets (about 4 cups) (I usually use frozen because it's on hand)
1/4 cups extra-virgin olive oil (I use extra light olive oil)
4 Tablespoons butter
3 garlic cloves, chopped (I used the bottled minced stuff I keep in the fridge)
5 anchovy fillets, diced (no need to dice them, they melt away to nothing--5 fillets is about half a tin)
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
about 3 chicken breasts, cubed
1/2 cup grated Parmesan (plus more to top each serving--be generous!)

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.

Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes (reduce the heat, you don't want the garlic to burn--and this is when I add the chicken). Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan (I just stir in the 1/2 cup Parmesan, then add more for each serving).

Mixed Berry Fruit Compote

Submitted by Stacey Hutchings

It is my humble opinion that the only thing better than chocolate is warm fruit. It's soooooo good. I made this fruit compote for our Relieved Society Breakfast to go with Mat's wonderful crepes. It would be fabulous over pound cake, ice cream, brownies, a flour-less chocolate cake, flapjacks ... I think I could go on forever. Try it soon and have a little bit of absolute heaven!

16 oz bag of frozen berries (I used raspberries, blueberries, and blackberries)
1/4 cup sugar
pinch of salt (I like kosher salt)
juice of half a lemon
2 teaspoons cornstarch

Pour berries, sugar, salt and lemon juice into a medium saucepan. Over medium heat, bring to a boil. Simmer for a few minutes. This will release lots of juices. Take a few tablespoons of that juice and put it in a small bowl. Mix in the cornstarch until it is completely dissolved. Pour mixture back into the pan and cook a few more minutes, until it has thickened slightly.

Zucchini Cake

Submitted by Teresa Frisby

This was also at Super Saturday.

1/2 Cup margarine
1/2 Cup oil
1 3/4 Cup sugar
2 eggs
1 tsp. vanilla
1/2 Cup sour cream
2 1/2 Cup flour
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. cloves
4 TB cocoa
1 Cup chocolate chips
2 Cups shredded zucchini

Blend together margarine, oil and sugar. Add eggs and vanilla. Blend in sour cream. Stir in dry ingredients and zucchini. Pour into a well greased and floured 9 x 13 pan. Bake at 325 for 40-45 minutes.

Ranch Cheeseball

This is a horrible picture. Next time I make it, I will take a picture before anyone starts to eat it:)

Submitted by Julie Twitchell

This recipe is so easy--only 3 ingredients. I made this for the visiting teaching interviews last weekend. It was the first time I made it and I was really pleased with how it turned out.

1 1/2 pkg. cream cheese(total of 12 ounces)
1/2 pkg. ranch dressing dry mix
1 Cup extra sharp cheddar cheese, shredded (plus more for rolling ball)

Make sure cream cheese is at room temperature. Stir everything together until well combined. Using a rubber spatula, scrape the cheese mixture into a rough ball (it's too sticky to make pretty yet). Grate more sharp cheddar cheese and arrange a layer on some plastic wrap. Dump cheese ball onto shredded cheese and roll around until well coated. At this point you can form it into a nice, round ball. Wrap in the plastic wrap and place in refrigerator until ready to eat. Serve with crackers.

Printable Version

Crazy Cake

Submitted by Jennifer Black

This was at Super Saturday.

3 Cup flour
2 Cup sugar
1/3 Cup cocoa
1 tsp. baking soda
1 tsp. salt
2 tsp. vinegar
2 tsp. vanilla
3/4 Cup oil
2 Cup water
1 Cup brown sugar
1 Cup chocolate chips

Combine flour, sugar, cocoa, soda and salt. In a separate bowl, mix vinegar, vanilla, oil and water. Add wet ingredients to the flour mixture and stir until mixed. Pour into greased 9 x 13 inch pan. Sprinkle brown sugar and chocolate chips on top. Bake at 350 degrees for 40 minutes.

Lemon Cake

Submitted by Julie Twitchell

Have I got a lemon cake for you. This recipe came from a Taste of Homes recipe book back in 2004. It has a strong lemon flavor and is so delicous. The recipe calls for a cream cheese frosting, but my sister and I agree that it would be really good with just whipped cream or even plain.

1 pkg. lemon cake mix
4 eggs
1 can lemon pie filling

Cream cheese frosting:
8 oz. cream cheese at room temperature
1/2 cup butter
2-3 Cup powdered sugar
1 tsp. vanilla extract

Mix all ingredients together. Grease 9 x 13 cake pan. Bake as directed on cake mix package. Cool completely. Beat together cream cheese and butter until smooth. Add vanilla extract. Slowly add powdered sugar until the consistency you want.

Cook's Note: You could make this in a bundt pan, cupcakes or even a cookie sheet to make a thinner cake.

Swiss Steak

Submitted by Julie Twitchell

I use to make swiss steak another way. I would brown the steaks in a frying pan, then add the tomatoes and soup mix and then cooked it on the stovetop for 1 hour. This is so much easier and the steak is much more tender. It only has 3 ingredients and it cooks in a crock pot. It is really delicious with Mashed Potatoes.

1 pkg. onion soup mix
1 quart of stewed tomatoes(I used my bottled tomatoes)
6 steaks (skillet steak, round steaks, etc)

Place steaks in the bottom of a crock pot. In a bowl, mix tomatoes and soup mix. At this point, I puree the tomato/soup mixture because no one in my family likes big tomato chunks. Pour mixture over steaks. Cook for 4-6 hours on low.

Mashed Potatoes

Submitted by Julie Twitchell

I know what you're thinking--mashed potatoes, we all know how to make mashed potatoes. Well, my Mom made these for Thanksgiving a few years ago. It is now requested every year.

• 5 pounds potatoes (we prefer Yukon)
• 8 oz. sour cream
• 8 oz. cream cheese
• 3 cubes chicken bouillon(dissolved in 1 cup boiling water)
• 1 TB garlic powder
• 1/4 tsp. black pepper
• 1/2 Cup butter

Peel, cube and boil potatoes until completely cooked through. Drain and put back in the pot. Add the rest of ingredients and mash until creamy and smooth.

Fresh Salsa

Submitted by Julie Twitchell

Since we did a salsa class, I decided to submit our family fresh salsa. It is so yummy and it uses up a lot of garden produce :) WARNING: This recipe makes a HUGE amount! My Mom made a batch for a family party. There was enough left over to give every family (6) about 4 cups each.

1/2 bushel tomatoes
5 green peppers
10 yellow onions
4 hot yellow peppers
6 chili peppers
1 can jalapenos
3 cans green chilies
3/4 Cup sugar
2 TB black pepper
1 tsp. garlic powder
1/2 Cup salt
2 TB cumin
2 tsp. paprika
4 TB Worchestshire sauce
1 large zucchini--grated
1 quart tomato paste (4 cans)

Use food processor to mix everything together. Add more seasonings to taste.

Printable Version