Creamy Marshmallow Dip

I found this recipe in an old RS newsletter. I have used this several times. I don't know who submitted it.

8 oz. cream cheese, softened
7 oz. marshmallow creme
1/4 C orange juice(pineapple, maraschino cherry juice, etc. can be substituted)

Beat together all ingredients until well blended. Refrigerate until serving. Serve with any kind of fruit.

Homemade Bread Sticks

This recipe was also served at the 2006 RS birthday dinner. I am not sure who submitted the recipe.

1 TB yeast
1 TB butter(softened)
3 TB sugar
1 1/2 Cup luke warm water
1/2 tsp. salt
3 1/2 Cup all purpose flour

Put water in a mixer and add yeast and butter. Set aside until yeast has risen(5 minutes). Add the remaining ingredients. After all ingredients are well mixed, knead dough about 10 minutes. Cover and let rise until double in size(15-20 minutes). Punch down dough. Roll dough into desired size of bread sticks. Place onto greased cookie sheet. Let rise for 10-15 minutes. Bake at 400 degrees for 12-15 minutes or until golden brown. Butter tops while still warm. Sprinkle lightly with garlic salt and serve. Makes 24 bread sticks.

Sherbet Surprise

This recipe was also served at the RS birthday dinner in 2006. It is really yummy. This was submitted by Tami Ault who use to be in our ward.

2 1/2 gallons sherbet ice cream (We used raspberry and orange)
1 package macaroon cookies (broken into pieces)
1 small container of heavy whipping cream

Let sherbet sit out for a few minutes to soften. Mix either by hand or by mixture the two types of sherbet(rainbow effect). After the sherbet is mixed, fold in broken cookies and set aside.

Mix whipping cream according to directions and fold into sherbet mixture with a spoon. Put into a 9 x 13 pan. Put in freezer for at least 2 hours. Cut into squares and serve.

Cooker's note--I usually make this the night before. You can use just about any combination of sherbet you like--lime/raspberry, orange/lime, etc.

Santa Rosa Chicken Salad

Submitted by Julie Twitchell

This is a salad we had at our Relief Society birthday dinner back in 2006(I think). I first had it at a bridal shower. We now have it all the time in the Summer.

2 Cups long grain wild rice--cook as box instructs--do not use seasoning packet
3 Cups chicken--cooked and cubed
3 green onions--diced
1 red bell pepper--diced
2 medium avocados--diced (optional)
1 Cup chopped pecans(optional)
3 oz. Chinese pea pods---remove ends and cut into thirds

Combine all ingredients except avocados and pecans. Place in refrigerator over night. Add avocados and pecans immediately before serving.

Dressing:
2-3 cloves of garlic
1/2 tsp. black pepper
1/2 tsp. dijon mustard
2/3 Cup vegetable oil
1 tsp. salt
2/3 Cup seasoned rice vinegar
1/2 tsp. sugar

Combine all the ingredients in a blender. Cover and refrigerate overnight. Mix with salad 2-4 hours before serving. Makes 10-12 servings.

Walnut Blackberry Delight

(This picture is of a raspberry/blueberry one.)

Submitted by Heather Givens

2 cans (21oz) blackberry pie filling*
1 yellow cake mix
1/2 Cup butter or margarine melted
2/3 Cup chopped walnut or pecans (optional)

Spread pie filling on bottom of slow cooker. Combine cake mix and butter in bowl. Mixture will be crumbly. Pour over pie filling. Sprinkle top with nuts, if desired. Cover and cook on low heat for 4 hours or high heat for 2 hours. Make 7-9 servings.

* Any flavor of pie filling can be substituted.

Serve warm with vanilla ice cream. This is my favorite dessert.

Creamy Black Bean Salsa Chicken

Submitted by Heather Givens

2-4 boneless, skinless chicken breasts

1 Cup chicken broth
1 Cup salsa
1 15 oz. corn, drained
1 15 oz. black beans, drained
1 package taco seasoning
1/2 Cup sour cream
1 Cup grated cheddar cheese


Put chicken in crock pot. Pour broth, salsa, corn, beans and taco seasoning over chicken. Cover and cook on low for 6-8 hours or high heat 3-4 hours. Remove chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in slow cooker, then pour over chicken. Makes 3-5 servings. Serve with warm tortillas and Spanish rice.


Cooker's note--I like to shred my chicken in the crock pot and then add the sour cream and cheese. I think it goes a lot farther that way. I serve it in the tortillas you can get at the store to cook at home.

Chicken Salad

Submitted by Kristy Gardner

We had this salad at the Relief Society birthday celebration back in 2007. It was a big hit.

Salad:
4 chicken breasts--cooked and cubed
5 ounce chow mein noodles
16 ounce bowtie pasta(cooked to al dente--usually 2 minutes less then the package shows)
1 bunch celery(chopped)
1 bunch green onions(chopped)
1/2 tsp. onion powder

Dressing:
2 Cup mayonnaise
1 Cup sour cream
2 tsp. sugar
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. parsley flakes
1 tsp. celery salt
1/2 tsp. curry powder
1 TB lemon juice

Mix together all salad ingredients except for chow mein noodles in a large mixing bowl. In smaller bowl, combine dressing ingredients. Immediately before serving, pour dressing over the salad and stir until evenly coated. Stir in chow mein noodles just before serving.

Broccoli Salad

Submitted by Kristy Gardner

Salad:
4 cups raw broccoli--chopped into bit size
16 ounce bacon--cooked and crumbled
6 ounce craisins or raisins
1/2 red onion--chopped
8 ounce cheddar cheese--cubed

Dressing:
1 Cup mayonnaise
1/2 Cup sugar
1/4 Cup rice vinegar or red wine vinegar

1/4 tsp. Pepper
1 TB lemon juice (optional)

Combine salad ingredients in a large bowl. Combine dressing in smaller bowl and pour over salad. Best if made a few hours before eating, and allowed to sit in fridge for a bit before serving.

Cheddar Cheeze Carrot Spread

Submitted by Missy Segura

8 ounce cream cheese (1 pkg)
2 Cup Sharp Cheddar Cheese-shredded(16 ounce pkg)
1/2 carrot(finely chopped)
1/2 cup cashews(finely chopped)
2 TB sweet onion(finely chopped)
1/4 tsp. dill weed
parsley sprigs

1. In a small mixing bowl, beat cream cheese. Then add FINELY grated cheese, carrots, nuts, onions and dill weed.
2. Chill for a few hours or overnight to make shaping less messy.
3. Shape into 8 inch log, tapering one end to form a carrot shape.
4. Cover and refrigerate 2 hours or until serving. Before serving, place parsley sprigs at wide end. Serve with crackers.

Printable Version

Strawberry Banana Salad

Submitted by Missy Segura

Cottage cheese(16 ounce)
Cool whip--thawed(regular size)
Strawberry banana jello (big box)
Bananas(3)
Strawberries(a handful)

Stir together cottage cheese, cool whip, and jello mix. Add cut up bananas and strawberries and mix. Enjoy!