Fudge Meltaways

Submitted by Dorothy Breinholt

Cookie:

• 1/2 cup butter
• 1 cup coconut
• 1 square unsweetened baking chocolate
• ½ cup chopped nuts
• 1 tsp vanilla
• ¼ cup granulated sugar
• 2 cups graham cracker crumbs                                  
• 1 egg beaten

Icing:

• 1/4 cup butter                                                  
• 1 Tbsp. milk
• 2 cups powdered sugar                                
• 1 tsp vanilla
• 1 ½ square unsweetened baking chocolate

Cookie: Melt butter and chocolate in sauce pan. Take off heat. Blend granulated sugar, vanilla, egg, crumbs, coconut and press into an ungreased 9” baking dish and refrigerate.

Icing: Mix butter, milk, powdered sugar and vanilla. Spread over crumb mixture and chill. Melt baking chocolate and spread over chilled icing and chill. Cut before firm.

Printable Version

Peanut Butter Cookies with Blackberry Jam

Submitted by Nicole Law

1 Cup all purpose flour
1/3 Cup unsweetened cocoa powder
1/2 tsp. baking soda
1/8 tsp. fine sea salt
1 stick (1/2 Cup) unsalted butter, at room temperature, cut into 1/2 inch pieces
3/4 Cup creamy peanut butter, at room temperature
3/4 Cup sugar, plus 1/4 Cup
1/2 Cup light brown sugar(packed)
1 egg, room temperature, beaten
1 tsp. vanilla extract
1/4 cup blackberry jam

1. Put an oven rack in the center of the oven. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Set aside
2. In a medium bowl, sieve together flour, cocoa powder, baking soda and salt. Set aside.
3. In a stand mixer, fitted with a paddle attachment, beat the butter, peanut butter, 3/4 cup of sugar and light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds. Add the egg and vanilla extract and mix until blended. With the machine running on low speed, add the flour mixture until incorporated.
4. Put the remaining 1/4 cup of sugar in a small bowl. Form the dough into 1/4 cup size balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 tsp measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2 - 3/4 inch deep. Spoon 1 teaspoon of jam into each hole. Bake for 11-14 minuted until the dough has spread and the surface of the cookies are cracked. Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes.

Printable Version

Molasses Gingersnaps with Pumpkin Fluff

Submitted by Nicole Law

3/4 Cup butter
1/2 Cup white sugar
1/2 Cup brown sugar
1 egg
2 TB molasses or honey
2 Cup white flour
1/4 tsp. salt
1 tsp. baking soda
Raw sugar (to roll cookies in before baking)

Cream butter, sugars, egg and molasses. Then add flour, salt and baking soda. Roll dough into balls and then roll in raw sugar. Bake at 350 degrees for 8-10 minutes.

Pumpkin Fluff

8 oz. Cool Ship (thawed)
2 1/2 oz. pkg vanilla instant pudding (in powder form)
1 Cup pumpkin puree
1/2 tsp. pumpkin pie spice
1/4 Cup brown sugar

Mix all ingredients together except Cool Whip. Fold in Cool Whip and serve.

Printable Version

Orange Creamsicle Cookies

Submitted by Brooke Butler

2 1/2 Cups all purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

1 Cup butter, softened

1/2 Cup sugar

1/2 Cup firmly packed brown sugar

1 large egg

1 tsp. vanilla extract

2 TB orange zest

2 Cups White chocolate chips

Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda, and salt, set aside.

In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.

Drop rounded teaspoons onto ungreased cookie sheets. Do not flatten cookies, it will make them dry. Bake 8-10 minutes or untill golden brown around edges. Do not overcook. Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

Printable Version

Monkey Bread

Submitted by Julie Twitchell

1/4 Cup water, warm (100-110 F)
2 1/2 tsp. active dry yeast (.25 oz)
3-3 1/2 Cup all purpose flour
1 tsp. salt
1/2 tsp. vanilla extract
3 TB sugar
1 large egg
2 TB butter, melted
3/4 Cup milk, warm (100-110 F)

2 Cup brown sugar
1 1/2 TB ground cinnamon
1/2 tsp. allspice
1/2 Cup butter, melted

1. Lightly grease a standard 10 inch bundt pan with non-stick cooking spray. Set aside.
2. In the bowl of a stand mixer (all mixing can be done by hand, as well), combine warm water and yeast. Let stand for 2 minutes, until yeast is slightly foamy.
3. Stir in 1 cup of the flour, along with the salt, sugar, vanilla, egg, 2 tbsp melted butter and warm milk. Mix well, until dough is fairly smooth. Put the dough hook attachment onto your mixer and gradually add in the remaining flour, mixing at medium speed until dough comes easily away from the sides of the bowl.
4. Knead for 3-4 minutes on medium speed. Remove dough hook and cover the bowl with plastic wrap. Let dough rest for 30 minutes.
5. Preheat the oven to 350F while the bread rises.
6. In a small bowl, whisk together brown sugar and spices. Place melted butter in a nearby bowl and get a fork out, as well.
7. Turn dough out onto a very lightly floured surface and gently deflate so that dough is relatively flat (maybe 1/2-3/4 inch thick) Using a knife or a bench scraper, cut off small pieces of dough to form 1/2 to 1-inch balls (I prefer slightly smaller ones, personally). As you cut each piece of dough, roll it into a ball in the palms of your hands. Dunk each ball in butter, use the fork to remove it and transfer it to the sugar mixture to be thoroughly coated. Place all coated dough balls into prepared bundt pan.
8. Once all balls have been coated and places in the pan, cover the pan lightly with plastic wrap and let bread rise for 60 minutes, until almost doubled in size.
9. Bake for 30-35 minutes. Bread will spring back when lightly pressed.
   Let bread cool in pan for 10 minutes, then turn out onto a serving platter. Eat immediately (or reheat leftovers), as the bread is best served warm and gooey.

Printable Version

Hawaiian BBQ Chicken

Submitted by Tami Fortie

This is wonderful and so easy.

1 bottle of your favorite barbecue sauce
1 can crushed pineapple--no need to drain
4-6 chicken breasts

Place chicken in crock pot. Pour barbecue sauce and pineapple over chicken. Cook on low for 6-8 hours or on high for 2-4 hours. Serve with rice.
Printable Version

Carrot Muffins

Submitted by Jenny Hodges

2 cups grated raw carrot (about 2-3 peeled carrots)

1 large apple, peeled and grated

2 cups flour

1 cup sugar

3/4 tsp. baking soda

1 1/2 tsp. baking powder

1/2 tsp salt

1 1/2 tsp cinnamon

1 cup coconut (optional)

1/2 cup pecans or walnuts toasted and coarsely chopped (optional)

3 large eggs

1 tsp vanilla

1/2 cup oil

1/4 cup water 

1. Preheat oven to 350, and place paper liners in 18 muffin cups. 
2. Peel and grate carrots and apple, set aside.
3. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt and cinnamon.  Stir in the nuts and coconut. Set aside.
4. In a separate bowl whisk together the eggs, oil, water, and vanilla extract.  Fold the wet ingredients, along with the grated carrots and apples, into the flour mixture.  Stir just until moistened.  Evenly divide batter between muffin cups and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Let cool on a wire rack for ten minutes.  Top with cream cheese frosting if desired.

cream cheese topping (optional)

1/4 cup butter

4 oz cream cheese

3 Tbsp. powdered sugar

1/2 tsp vanilla 

Cream together butter and cream cheese (works best if at room temp).  Add vanilla and powdered sugar and blend.

Printable Version

Hot Fudge Peanut Butter Pudding Cake

Submitted By Michelle Fusano

1 Cup flour
2 TB cocoa powder
1/2 Cup sugar
1 1/2 tsp. baking powder
1/8 tsp. salt
1/2 Cup milk
2 TB canola oil
1 TB vanilla
1/2 Cup Peanut Butter
1/2 Cup Semi Sweet Chocolate Chips

Topping:
3 TB cocoa powder
3/4 Cup sugar
1 1/2 Cup boiling water

1. Coat a medium round or oval slow cooker with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, cocoa, sugar, baking powder and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles; gradually incorporating the dry ingredients until you have a smooth batter.
3. Stir in peanut butter. The batter will be thick.
4. Stir in chocolate chips. Spread evenly in the crock pot.
5. To make the topping: in another medium bowl, combine the cocoa and sugar, pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker. DO NOT STIR.
6. Cover and cook n high until puffed and the top layer is set, 2 to 2 1/2 hours.
7. Turn off the cooker and let it stand, covered for 30 minutes before serving. Serve with ice cream.

Printable Version

Crockpot Lasagna

Submitted by Julie Twitchell

I got this recipe from my Mom. I had never made it before our meeting. This is super easy and really yummy. I was impressed!

1 pound ground meat (turkey or hamburger) I used turkey
1 pound sausage—hot, Italian, turkey, pork-- I used pork
16 ounce ricotta cheese
2 pounds mozzarella cheese--I used 1 1/2 pounds
Parmesan cheese to taste--I used 1 cup
4 eggs
1 large pkg lasagna noodles—do not precook
32 ounce spaghetti sauce--homemade or store bought
2 TB parsley

1. Brown meat and drain. Add to sauce leaving enough plain sauce for top and bottom of lasagna. Mix cheeses, eggs and parsley, and half of the mozzarella cheese.
2. Spray crock pot with non-stick spray or use a liner.
3. Layer in crock pot as follows:
1. Sauce: pour enough plain sauce on bottom to cover completely.
2. Noodles: break to fit. Doesn't need to be perfect. No one will see it :)
3. Cheese mixture: try to spread evenly, but again, it doesn't have to be perfect.
4. Repeat 2-3 more times. Completely cover with plain sauce--about 1 1/2 cups. To with remaining mozzarella cheese and Parmesan cheese.

Cook on high for 1-2 hours or on low for 2-3 hours. Let set for 15-30 minutes before serving.

Cook's Note: Never cook longer than 4 hours. The noodles will be too mushy.

Printable Version

Pumpkin Pancakes

Submitted by Michelle Tolman

My son found a recipe for pumpkin pancakes in his Highlights magazine. He's been bugging me to make them. I was a little leery, but they turned out pretty good. I made up half the pancakes then added pumpkin pie spice to the last half of the batter. It was better with the spice - more flavor.

1 cup milk

2 eggs

2/3 cup canned pumpkin pie mix

2 cups pancake mix

2 tsp pumpkin pie spice - to taste (optional)

Mix milk, eggs, and pumpkin together. Add 2 cups of pancake mix. Stir until everything is mixed together. 

Printable Version

Pumpkin Bars

Submitted by Julie Twitchell

This has been a family favorite for years.

2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
4 eggs
2 cups sugar
1 cup oil
2 cups pumpkin puree

1. Sift dry ingredient together and mix with eggs, sugar, oil and pumpkin. Grease and flour large cookie sheet.
2. Bake at 350 degrees for 30 minutes. Frost when cool with:

3 1/2 cups powdered sugar
1 tsp. vanilla
1 tsp. milk
3 ounces cream cheese(room temperature)
3/4 Cup butter(room temperature)

Printable version

Stuffed Caramel Apple Cookie

Submitted by Julie Twitchell

I knew I had to try these when I found the recipe. I thought about using Rolos instead of just caramel. Then you would get the chocolate, caramel, apple taste, but I was outvoted at my house. I honestly can't remember where I found this recipe, but if I can find it again, I will include it.

1 Cup unsalted butter, nearly melted
1 Cup white sugar
1/2 tsp. salt
1 box (7.4 ounce) Alpine Spiced Apple Cider Instant Original Drink Mix**not sugar free**
2 eggs
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. baking powder
3 Cup all-purpose flour
1 bag (14 ounce) Kraft caramels(unwrapped)

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. You have to use parchment paper or silicone sheets.
2. In a stand mixer, cream together butter, sugar, salt and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla, then mix in baking soda and baking powder. Add the flour and mix until just combined.
3. With a standard size cookie scoop, scoop dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets.
4. Bake 12-14 minutes or until golden brown around the edges. DO NOT OVER BAKE. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft, but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.

Makes 51 cookies

If cookies get too cool before you twist them off the paper, freeze the whole sheet for a few minutes and they'll come right off.

Printable Version

Sausage Cream Cheese Dip

Submitted by Julie Twitchell

This is for all you football tailgate fanatics. I made this for my hubby's birthday dinner as an appetizer. Everyone loved it. It would be great for the Super Bowl or any family party.

8 oz block of cream cheese
1 can tomatoes and green chiles (aka Rotel), drained
1 lb breakfast sausage, browned and drained (I think turkey sausage would be great too)

1. Brown the sausage on the stove, and drain on paper towels.
2. Unwrap the cream cheese, and put it into your crockpot. Chop up the sausage and add on top. Drain the Rotel, and add it.
3. Cover and cook on low for about 90 minutes, or on high for 45. Stir well and eat with tortilla chips.

Cook's Note: I used my 1.5 quart crockpot, and it was the right size. You'll need to cut the recipe in half to fit the Little Dipper.

Frozen Peaches

Submitted by Julie Twitchell

Do you have peaches coming out of your ears? I don't either, but my parents do. They dropped off 2 bushels of peaches today before leaving town. UGH! What am I going to do with all of them? Well, here is my list of things to do:

1. Eat them as fast as we can!
2. Make peach raspberry jam! Try this recipe
3. Freeze them for smoothies!

I found a recipe from Alton Brown on the Food network site that I have adapted. Here it is:

• 1 pound peeled and pitted fresh peaches, cut into 1/2-inch thick slices
• 4 oz. sugar
• 1 tsp. ground children's vitamin C(I just use the Ball Fruit Fresh)

1. Place the sugar, Vitamin C or Fruit Fresh into a 1-gallon zip-top bag, seal and shake to combine.
2. Add the peaches and toss to coat well. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Label and freeze.

Printable Version

Cake Pops

Submitted and Demonstrated by Brooke Butler

1 Box of your favorite Cake Mix

1 Tub of your favorite Frosting

1 Brick of your favorite Candy Coating 

Any kind of sprinkles, or candy for decorating

Sucker/Candy sticks 

1. Bake the cake according to the directions on the box.  
2. Once the cake is out of the oven and still hot, scoop it into a big bowl and add the frosting.  Since the cake is warm, it will help to soften the frosting.  
3. Once its well mixed, roll into bite sized balls, place them on a jelly roll pan and then freeze them for a bit.  Then, take them out of the freezer and dip the sticks only into the candy coating and then quickly stick it in the cake ball.  
4. Then freeze for another little bit.  Once hardened, hold the cake ball by the stick over warm candy coating and spoon the coating over the cake ball (if you swirl it in the pan the ball will fall off). 
5. Quickly add any candy or sprinkles before it hardens and freeze again.  Then enjoy! 

Chicken Tortellini Soup

Submitted by Heather Hinckley

1 cup carrots chopped
1/2 cup onion chopped
1/2 cup celery chopped
2 cups chopped cooked chicken
3 TB Margarine
3 TB all purpose flour
4 TB Soup base
10 Cups Water
1/3 cup Mushrooms ( I use 1 can)
1/4 t. black pepper
1 tsp parsley flakes
3 cup frozen Tortellini

1. In a large pot melt margarine and add flour.  Whisk and cook for 5 min over med heat stirring constantly.
2. Add soup base and water to pot.  Continue to wisk until combined.  Add Carrots, Celery, Onion and mushrooms to the stock and simmer until tender (20 min)
3. Add seasonigs to pot and Chicken.  Simmer until chicken is warm.
4. When soup is hot add frozen tortellini and cook until tender about 5 min.

Makes 8 1 1/2 cup Servings.

This is a good left over Chicken or Turkey soup.

Printable Version

Cafe Rio Sweet Pork

Submitted by Julie Twitchell

This too was served yesterday at Super Saturday. And this recipe again came from Nicole Williams. This is a little time consuming, but so worth it!

4-5 lb pork roast
2 TB brown sugar
1 1/2 tsp. dry red pepper flakes
2 tsp. cumin
1-2 tsp. salt

Mix brown sugar, red pepper flakes, cumin and salt together; rub over roast. Brown roast and place in crock pot. Bake on low from 6 p.m. to 9 a.m. In the morning, add to crock pot:

1 can Coke (not diet)
1 Cup chicken broth
2 cloves garlic, minced
1 onion, chopped

Continue to cook on low from 9 a.m. to 5 p.m. One hour before serving, shred pork and add:

1 Cup brown sugar

Cook's Note: I drained a lot of juice before I added the brown sugar.

Printable Version

Cilantro Ranch

Submitted by Julie Twitchell


Have you seen a lot of Cafe Rio recipes out there? I know I have. This one came from Nicole Williams. It is super yummy and we served it at our Super Saturday yesterday.

1 pkg. Hidden Valley Ranch Mix (I used buttermilk pkg)
1 Cup buttermilk
1/2 bunch of fresh cilantro
juice of 1 lime
1 Cup mayonnaise
2 tomatillos, remove husk, dice
1 clove garlic
1 jalapeno

Mix all ingredients together in the blender and serve.

Printable Version

Picante Chicken Chimichangas

Submitted by Hollilyn Waite

2 cups boiled and shredded Chicken (I cook 2 frozen chicken breasts in the oven for an hour)

1 1/2 cups Grated Cheddar Cheese

2/3 cups Salsa

1/2 tsp. Cumin

3/4 tsp. Oregano or Basil (I like Basil!)

6-8 Tortillas (Burrito Size)

Butter

Mix chicken, salsa, cumin, and oregano or basil.  Butter one side of each tortilla.  Place meat mixture in the other side, sprinkle with cheese, roll tortilla and place in 9x13 inch pan. 

 Sprinkle remaining cheese on top.  Bake at 350 degrees for 15 minutes. 

Cook's Note: Once I shred my chicken, if I have 3-4 cups of chicken, I just increase the salsa and spices accordingly.  I usually put about 1/3 to 1/2 cup of the meat mixture in each tortilla, depending on how much shredded chicken I end up with.

Printable Version

Cinnamon Zucchini Muffins

Submitted by Julie Twitchell

These were delicious! My kids loved them until they saw it had zucchini in it. I think next time I will shred the zucchini finer and maybe they won't notice. I found this recipe at Barbara Bakes. Wow, she has some amazing recipes!

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 cup sour cream
1/4 cup melted butter
2 eggs
1/2 cup sugar
1 teaspoon vanilla
1 cup shredded zucchini
1 cup cinnamon chips (or substitute chocolate chips)
  Raw sugar, optional

1. Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
2. In a small bowl whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon and set aside.
3. In a large bowl combine sour cream, melted butter, eggs, sugar, and vanilla; beat at medium speed of an electric mixer until well blended. Add flour mixture and stir until just combined. Add zucchini and cinnamon chips and stir until just combined.
4. Divide batter evenly into 12 muffin cups. Sprinkle raw sugar on top of batter if desired. 
5. Bake at 350º for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. (Also makes a great zucchini bread, I cooked mini loaves for 35 minutes.)

Printable Version

Classic Banana Bread

Submitted by Julie Twitchell

This recipe came from a coworker years ago. I have tried other banana bread recipes over the years, but this one is my kids' favorite.

1/2 Cup butter at room temperature
1 Cup sugar
2 eggs, well beaten
3 large bananas, mashed
2 Cup flour
1 tsp. baking soda
1 tsp. baking powder
1/2 Cup chopped nuts, optional

Cream butter and sugar. Add eggs, one at a time, then mashed bananas. Combine dry ingredients in a separate bowl. Then add to banana mixture. Add nuts. Bake in a greased loaf pan at 350 degrees for 50 minutes.

Super Saturday 2011

Super Saturday will be August 27 from 10:00 a.m. until 3:00 p.m.

Classes:

Coupon Clipping

Cake Pops

Pillowcase Class

Lunch:

Cafe Rio Salads

Make a pillowcase in 20 minutes!
Come and watch or bring supplies and make 1 or 2 or 3 :)
Main fabric--3/4 yard
Cuff fabric--1/4 yard
accent fabric--4 inches
We will also be making some to donate for foster kids.

 

Hairclip Organizer
$18.00--whole kit
Frame only--$11.00

Little Boy Ties--$2.00
(this cost is for the interfacing)
Bring 5/8 yard, sewing machine, thread and scissors)

Advent Calendar--$12.00
Bring you own paper--$10.00
This includes the muffin tin, paper, magnets, glue dots and numbers. You will also get a page of ideas of fun things to do each day in December.



Wooden Pumpkin--$3.00

Zipper Flowers
Large-$1.50
Small--$1.00

Fabric Flowers--$1.50
Bring your own fabric--$ .55 ( 1-2 inch by 4-44 inches)
black and white fabric is available. Pearl beads included.

Subway Art--measures 10 x 18
$12.30--this includes paint, vinyl and one yard of coordinating ribbon
Rod handle--$3.25--limited supply

Tie Rack/ Hat Rack or Headband holder--$4.00

(train and tree not included)

Black and white paint provided

Balloon Wreath--$23.00

Wreath only--$3.00 (if you are bringing your own balloons)

Picture Plaques
12 x 12--$7.00
8 x 8--$5.00
(3) 5 x 7--$8.00
(4) 5 x 7--$9.00
(5) 5 x 7--$10.00

FREE Ornament Kit--The possiblities are unlimited!!

Fast and Easy Bread

Submitted by Heather Hinckley

1 T. Yeast
1 T. Sugar
1 C. Hot water (not boiling)
1 1/2 to 2 1/2 cups flour
2 T rosemary
1 t. salt

1. Mix yeast sugar and hot water and let it proof.
2. Slowly add flour, rosemary and salt. Let rise in bowl until double in size, about 15 to 20 min.
3. Roll dough into one large round loaf or two small flour your hands, the dough is very light and can be sticky. Do not knead or handle too much when making into the loaf.
4. Bake at 400 degrees for 15-20 minutes or until the top is golden brown. When out of the oven melt butter all over the top and sprinkle with salt. Enjoy warm.

Cookers note: I usually use about 2 cups of flour. You can add other seasonings besides the rosemary. I have used minced garlic also and topped with Parmesan cheese instead of salt. I am also going to try to use cinnamon and top with sugar. My kids love this bread and it is quick to make and is quickly eaten up by my family of 5. So if you have bigger children or more adults you could double the recipe and split the loafs. I bake on a cookie sheet and serve on a bread board.

Printable Version

Pink Lemonade Pie

Submitted by Julie Twitchell

This recipe has been around for a long time. I love to serve it at family parties in the Summer. And it is super easy.

(2)  9 inch prepared graham cracker pie crust
(2) 1.5 quart vanilla ice cream
12 oz. concentrated pink lemonade
red food coloring (optional)

Soften ice cream and lemonade by bringing it out of the freezer for about 15 minutes. In a large mixing bowl(I use my Kitchen Aid), mix ice cream and the concentrated juice until well blended and smooth. Add food coloring if desired. Pour into each pie crust and level the top. Freeze for 6 hours or overnight. You will not need to pull it out of the freezer in advance. It will be soft enough to cut through because of the pink lemonade.

Cook's Note: You could make this with a 9 x 13 rectangle, but I like the presentation better in a round pan.

Printable Version

Fresh Strawberry Pie

Submitted by Nicole Loscher

2-3 pints strawberries
1 Cup sugar
3/4 Cup water
3 TB cornstarch
dash salt
red food coloring (optional)
1 nine inch pie crust, baked and cooled
8 oz. Cool Whip

1. Wash and steam strawberries. Use 2/3 Cup of the softest strawberries. Mash in a sauce pan and add 3/4 cup water. Boil for 3 minutes.Remove from heat.
2. Measure and add enough water to make 1 cup. Set aside.
3. Put 1 cup of sugar and a dash of salt in saucepan and mix in 3 tablespoons cornstarch. Add juice slowly back in and stir until smooth. Cook, stirring constantly, until thick and clear. Cool.
4. Slice berries into baked pie crust. Spread cooled glaze over and around strawberries. Spread cool whip over glazed strawberries. Serve immediately!

Cook's Not: Do not mix berries and glaze until the last possible minute. The crust will get soggy and the berries get runny. Enjoy!

Sunday Chicken

Submitted by Michelle Tolman

4 -6 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 envelope dry onion soup mix
1 cup sour cream (can use cream cheese for richer taste)

Place chicken in greased slow cooker. Mix remaining ingredients except sour cream and pour over chicken. Cover and cook on high for 4 hours or on low for 6-8 hrs. One hour before serving, stir in sour cream.

Cook's Note: I cooked 6 chicken breasts and we had about half left over. Remember my family is small, bigger families would probably eat it all. I served it with mashed potatoes and green salad. We used the gravy from the chicken on the potatoes. It was great.


I shredded the left over chicken in the sauce and am going to try it out tomorrow night as Hawaiian haystacks. Should be yummy.

Oatmeal Butterscotch Bars

Submitted by Julie Twitchell

I found this recipe at Mel's Kitchen Cafe. They are really easy and yummy. My boys loved them.

1 1/2 Cup all purpose flour
2 Cup quick-cooking oatmeal
1/2 tsp. baking soda
1/2 tsp. salt
3/4 Cup butterscotch chips
16 TB butter (2 sticks)
1 Cup packed dark brown sugar
1 large egg
1 tsp. vanilla

Glaze:
1/4 Cup butterscotch chips
2 TB dark brown sugar
1 TB water
1/8 tsp. salt

1. Preheat oven to 350 degrees and adjust the oven rack to the middle position. Line a 9 x 13 inch baking pan with aluminum foil, letting the foil hang over the edge by one to two inches. Lightly grease the foil with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt. Place the 3/4 cup butterscotch chips in a large bowl. In a small saucepan, melt the butter over medium heat and let the butter cook until golden brown in color, about 10 minutes. Do not burn the butter. Pour the hot butter over the butterscotch chips and whisk together until melted and smooth. Whisk in the brown sugar until combined. Whisk in the egg and vanilla. Stir into the flour mixture, just until incorporated.
3. Scrape the batter into the prepared pan and smooth the top, spreading the batter evenly to the edges. Bake the bars until a toothpick inserted into the center comes out with just a few moist crumbs, about 16-18 minutes.
4. While the bars bake, place the 1/4 cup butterscotch chips, brown sugar, water and salt in small microwave-safe bowl. Microwave the mixture until melted and smooth, about 2 minutes on 50% power. Whisk to combine well.
5. Drizzle the glaze over the warm bars. Let the bars cool completely in the pan. Remove the bars from the pan using the tin overhang and cut into squares. Serve and enjoy!

Printable Version

Snickerdoodles

Submitted by Stacey Hutchings
I got this recipe from my trusty 1981 Better Homes and Gardens Cookbook.

Dough
3 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup butter
2 cups sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla

Cinnamon Sugar
3 Tablespoons sugar
1 teaspoon ground cinnamon

Grease a cookie sheet.  Stir together first four ingredients.  In a separate bowl, beat butter for 30 seconds; add the 2 cups sugar and beat till fluffy.  Add eggs, milk, and vanilla; beat well.  Add dry ingredients to beaten mixture, beating till combined.  Form dough into 1-inch balls; roll in Cinnamon Sugar.  Place balls 2 inches apart on a cookie sheet; flatten slightly with the bottom of a drinking glass.  Bake in a 375 degree oven  about 8 minutes or till light golden.  Makes about 66.

Printable Version

Oatmeal Chocolate Chip Cookies

Submitted by Jenny Hodges
(Given out on Father's Day 2011)

4 cubes butter, softened (2 cups)
2 cups brown sugar
1½ cups granulated sugar
3 eggs
2 teaspoons vanilla
1½ teaspoons salt
1½ teaspoons baking soda
6 cups flour
1½ cups rolled oats
2 cups chocolate chips (1 package)

Cream together butter and sugar, add eggs. Mix in vanilla, salt, and baking soda, and then add flour 2 cups at a time.

Stir in oats and chocolate chips. Roll into balls and place on a cookie sheet. Bake at 350* for 10-11 minutes or until bottoms are a golden brown.

Makes about 80 cookies

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Chicken Enchilada Pasta

Submitted by Heather Hinckley

I got this recipe from this website. This was surprisingly a really good and different recipe. I would use a little bit of lime juice in the last step.


2-3 chicken breast, cooked and cubed or shredded
2 TB olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4 ounce can diced green chilies
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 (10 oz) can green chili enchilada sauce(I used mild)
2/3 Cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 Cup sour cream
1 1/2 Cup shred cheese (I used sharp cheddar)
16-20 oz. Penne pasta (Depending on how "saucy" you want the pasta)
Bring a large pot of water to boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through until the cheese is melted (but don't boil. Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips. 
 
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Chocolate Candy Cake

Submitted by Julie Twitchell

This cake is so yummy.

1 Devil's Food Cake Mix--prepare as directed on box

1 Cup ice cream caramel topping

1 8 oz. container Cool Whip

2 Skor or Heath candy bars, chopped

Bake cake as prepared. Once cooled, use a skewer or even a fork to poke holes in the cake. Pour caramel topping over top. The caramel should go in each hole. Spread Cool Whip on top and sprinkle with candy.

Cook's Note: I have heard of using Milky Ways, Snickers and even 3 Muskateers candy bars on top.

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Chocolate Pudding Cake

Submitted by Hollilyn Waite

This was at the May RS meeting. So yummy and easy!

1 box Devil's Food Cake Mix
1 large box Chocolate pudding (cook and serve)
Chocolate Chips( about 1 cup)

Prepare pudding as directed on the box (Only Cook and Serve works).  Mix pudding with cake mix until well blended.  Put in a greased 9x13 pan.  Top with chocolate chips.  Bake at 350 degrees for 20 minutes or until toothpick comes out clean. The top will be shiny, but as long as the toothpick comes out clean, it is done.

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Thousand Island Dressing

Submitted by Julie Twitchell

This recipe came from my Mom. I cut the recipe in third for the RS meeting in May.

6 cups mayonnaise
12 TB ketchup
6 TB chopped pickles
12 chopped hard boiled eggs
6 tsp. onion grated
2 cans chopped olives
salt and pepper to taste
2 tsp. paprika
Lemon juice if desired (1-2 tsp)

Mix all together and chill. Makes 2-3 quarts.

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Ranch Dressing

Submitted by Julie Twitchell

I got this recipe from my Mom. This makes 2 quarts, so I cut the recipe in half for our RS meeting in May.

1 quart buttermilk
1 quart mayo
2 tsp. onion powder (not onion salt)
2 tsp. accent
1/2 tsp. garlic powder (not garlic salt)
3/4 tsp. black pepper
2 1/2 tsp. salt
2 tsp. minced dried parsley

Mix all ingredients and refrigerate overnight. The longer it sets, the better that flavor.

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Goof Balls

Submitted by Julie Twitchell

I have no idea how this treat got it's name, but they are delicious. I made these for the May Pack Meeting. And you might even be able to justify eating them because they have Special K cereal in them :)

1 Cup sugar
1/2 Cup brown sugar
1 Cup white Karo syrup

Boil until sugars are dissolved.

Remove from heat and add:

12 oz. chunky peanut butter(1 1/2 Cups)
2 tsp. vanilla
5 Cups Special K cereal

Drop by spoonfuls onto waxed paper and let cool. Store in a covered container.

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Mini Cheesecakes

Submitted by Julie Twitchell

These were at the visiting teaching interviews.

1 1/4 Cups graham crackers, crushed
1/4 Cup sugar
4 TB butter, melted
2 (8 oz.) pkg. cream cheese, softened
2 large eggs
2 TB fresh lemon juice
1/2 Cup sugar
1 can (21 oz.) cherry, strawberry, or blueberry pie filling--I made my own with a Danish Dessert box

A Day Ahead:

1. Preheat oven to 350 degrees. Line 18 regular muffin cups with paper baking cups. Set aside.
2. In a small bowl, mix crushed graham crackers, 1/4 cup sugar and melted butter. Place 2 tablespoons of the crumb mixture in each muffin cup. Press down on the crumbs with something flat to form a good crust. (I used the bottom of my 1/4 cup measuring cup. Set aside.
3. In a large mixing bowl, beat the cream cheese until fluffy. Add the eggs, lemon juice and sugar. Beat until smooth. Fill each baking cup with about 2 tablespoons of the cheesecake mixture. Bake for 17-19 minutes or until they start to crack on the top. Cool the cheesecakes in the muffin pan for 5 minutes, then remove to a wire rack.
4. Place the cooled cheesecakes (with the paper liners still on them) in a covered container and refrigerate overnight.

Before Serving:

Remove the paper liners and top each cheesecake with 2 TB of pie filling. Keep covered and refrigerated.

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Pizza Dough

Submitted by Stacey Hutchings

1 cup plus 2 Tablespoons warm water
2 Tablespoons olive oil
3 cups flour
1 teaspoon sugar
1 teaspoon salt
2 1/2 teaspoons yeast

corn meal (to sprinkle on the cookie sheet before laying down the dough)
tomato sauce
toppings of your choice
Parmesan cheese (optional)
red pepper flakes (optional)

Place all ingredients in the bread pan in the order listed. Run it on the dough cycle. When complete, move oven rack to lowest position and preheat oven to 400 degrees. Lightly sprinkle corn meal over two cookie sheets. Divide dough in half and on a floured surface roll the dough to your desired thickness (or divide more to make individual pizzas). Spread about 3 Tablespoons of tomato sauce all over the dough and cover with your favorite toppings. Bake 12 minutes or until crust is light brown. Remove from oven and sprinkle with Parmesan cheese.

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Oatmeal Cookies

Submitted by Trisha Price

This recipe is in the April 2011 newsletter.

2 Cup sugar
1 Cup brown sugar
2 Cup butter
4 eggs
3 1/2 Cup flour
2 tsp. salt
2 tsp. baking soda
4 Cup oatmeal
1 tsp. vanilla
1 bag chocolate chips

Mix sugars and butter. Add eggs and vanilla. In a separate bowl mix together flour, salt and baking soda. Then add to the wet ingredients. Finally mix in the oatmeal and then the chocolate chips. Bake at 375 degrees for 9-10 minutes.

Cream Cheese Brownies

Submitted by Julie Twitchell

My sister got this recipe from a class at BYU years ago. They are super yummy.

2 sq. unsweetened chocolate
1/2 Cup butter or margarine (I use butter)
1 Cup sugar
2 eggs
1 tsp. vanilla
1 Cup flour
1 tsp. baking powder

Cream Cheese Filling:
1/4 Cup butter
6 oz. cream cheese at room temperature
1/2 Cup sugar
1 egg
2 TB flour
1/2 tsp. vanilla
1 Cup chocolate chips

Frosting:
1/2 Cup butter
2 sq. unsweetened chocolate

2 oz. cream cheese at room temperature
3 TB milk
3 Cup powdered sugar
1 tsp. vanilla

1. Bottom layer: Melt butter and chocolate until smooth. Remove from heat. Mix with remaining ingredients. Spread evenly in a greased and floured 9 x 13 pan. Preheat oven to 350 degrees.
2. Filling instructions: Cream butter and cream cheese. Mix with other ingredients. Spread over bottom layer and bake for 25-30 minutes.
3. Frosting instructions: Melt butter and chocolate until smooth. Remove from heat; add cream cheese, vanilla and milk slowly. Add powdered sugar to desired consistency. Spread on top of cooled brownies.

Swedish Meatballs

(Picture: coming soon!)

Submitted by Angela Davis

2 pounds ground beef                                                  
 2 eggs, beaten

1 TB Worcestershire sauce                                       

¼ Cup corn flake crumbs

1 tsp. celery salt

2 cans cream of mushroom soup

¼ Cup minced onion 

½ tsp. garlic powder

½ Cup evaporated milk

Mix ground beef, cornflake crumbs, onion, eggs, celery salt, garlic powder. Mix well and shape into balls. Brown on all sides or bake at 350 degrees for 7 minutes on a foil lined baking sheet. Place in crock pot. Mix soup, milk, and Worcestershire sauce. Pour over meatballs. Cover and cook on high for 1 hour. Stir occasionally. Remove from crock pot and allow to cool. Place in freezer bags.

To serve: Thaw. Heat until sauce is hot and bubbly and meatballs are hot throughout. Serve over hot buttered noodles.

Printable Version

Ham Swiss and Noodle

Demonstrated and Submitted by Dona Haun

8 oz wide egg noodles
1 onion chopped
1/2 green bell pepper
4 mushrooms sliced(Dona always adds more than this)
3 T butter
1 can cream mushroom soup
2 C cubed ham
1 Cup sour cream
2 C shredded Swiss Cheese

1. Cook noodles in salted water for 2 minutes less than shortest time recommended on package.
2. Saute'onion, bell pepper and mushrooms in butter until soft and the liquid is gone. Stir in soup and sour cream. Whisk until smooth.
3. In a greased foil baking pan make the following layers: 1/2 noodles, 1/2 the ham, 1/2 the cheese, 1/2 the sauce. Repeat layers with the remaining ingredients. Cover with heavy freezer foil. Label and freeze.

To serve: Thaw. Bake for 1 hour at 350.

Printable Version

Chicken Pockets

Demonstrated and submitted by Dorothy Breinholt

2 cups chicken, cooked and cubed
1 cup bread crumbs
¼ cup green onions
1 bag Rhodes frozen rolls(36 rolls)
1 pkg. cream cheese(room temperature)

1. Thaw rolls. In a mixing bowl, mix together chicken, cream cheese and onions.
2. Take a roll and with your fingers, flatten dough into a 4 inch circle. Please a spoonful of filling in the middle of the flattened dough. Wrap the dough around the filling, pinching the ends to seal and forming a ball. Roll in bread crumbs.
3. Place on a foiled baking sheet and place in freezer for a few hours. Take out and place in Ziploc bag. Label and freeze.

To serve: Thaw. Bake at 350 degrees for 15 minutes.

Printable Version

Strawberry Rhubarb Muffins

Submitted by Michelle Tolman

2 Cup flour
1/2 Cup sugar
1 Tb baking powder
1/2 tsp. salt
1 egg
3/4 Cup milk (Michelle used a little less so the muffins weren't too moist)
1/3 Cup canola oil
1/2 Cup sliced, fresh strawberries
1/2 Cup chopped fresh rhubarb (Michelle used frozen and it worked great)

Topping:
6 small fresh strawberries, halved
2 tsp. sugar

1. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, beat egg, milk and oil until smooth.
2. Stir in dry ingredients just until moistened. Fold in strawberries and rhubarb.
3. Fill greased or paper lined muffin cups 3/4 full. Place strawberries half, cut upside down on each. Sprinkle with sugar.
4. Bake at 375 degrees for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan.

Makes 1 dozen

Printable Version

Chocolate Honey Almond Tart

 Submitted by Stacey Hutchings

This month's Book Club Book was The Screwtape Letters by C.S. Lewis.  To continue the theme, for refreshments we had Angel Food Cake with berries and devilishly decadent Chocolate Honey Almond Tart.  Just click on the link if you want the recipe!  Or you can see how easy it is to make it here!

Chicken Fajitas

Submitted by Trisha Price

1 tsp. oil
1 pound chicken breasts, cut into strips
1/4 Cup Italian dressing
2 tsp. chili power
3 Cup fresh cut stir-fry vegetables
8 flour tortillas
1 Cup shredded cheddar cheese
sour cream

Heat oil in pan. Add chicken; cook 5 minutes or until cooked through. Stir in dressing, chili powder, and vegetables. Cook 5 minutes or until vegetables are crisp tender, stirring occasionally. Arrange chicken mixture evenly on tortillas; sprinkle with cheese and top with sour cream. Roll up and enjoy!

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Cinnamon Roll Sugar Cookie

Submitted by Julie Twitchell


I have seen these beauties around a lot this week. My kids wanted cookies today, so I had to try them. Here is where I got the idea from. Although I didn't use her recipe. I decided to use my own favorite sugar cookie recipe. I think these are easier than snickerdoodles, because you don't have to roll individual cookies. And these look so much cuter than a regular cookie. You have got to try them!

Your favorite sugar cookie recipe or here is one:

2/3 Cup butter
3/4 Cup sugar
1/2 tsp. vanilla
1 egg
4 tsp. milk
2 Cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt

Cinnamon/Sugar mixture:
1/2 Cup sugar
1 TB cinnamon

Glaze:
1 Cup powdered sugar
1 TB milk
1/2 tsp. vanilla

Mix butter and sugar until fluffy. Add eggs, vanilla, and milk. Then add flour, baking powder and salt. Roll out into a rectangle(11x20). Spread softened butter (1/4 cup)on top, sprinkle with cinnamon sugar mixture. The Picky Palate used brown sugar and cinnamon, which I am sure works really well too. Roll up tight like you would to make cinnamon rolls. Cut with a sharp knife every 1/2 inch. Place on a greased cookie sheet or a pan lined with parchment paper. Bake at 350 degrees for 12-15 minutes. When cool, drizzle glaze on top. Enjoy!

This recipe makes 30 cinnamon roll cookies.

Printable Version

Romaine Salad

This was at the Stake RS birthday celebration.

Dressing:
3/4 Cup vinegar
1 1/2 Cup oil
1/2 Cup grated onion
8 oz. sliced mushrooms
1 1/2 tsp. poppy seeds
1 1/2 tsp. salt
1/2 Cup sugar

8-12 hearts of romaine
8-16 oz. cottage cheese
1 pound bacon, cooked and crumbled
1 red onion, cut in rings or half rings
1 pound grated Swiss cheese

Layer salad on a tray or in a bowl as follows: romaine lettuce, cottage cheese, bacon bits, red onion, and grated Swiss cheese. Dress the salad shortly before serving and toss. Enjoy!

Serves 15-20 people

Printable Version

Greek Tortellini Salad

Submitted by Trisha Price

1 bag lettuce
1 bag spinach
cherry tomatoes, halved
cucumber
red onion
avocado
olives, whole
artichoke hearts, optional
feta cheese, crumbled
1 bag cheese tortellini, cooked and run under cold water
1 packet Good Seasons Italian Dressing, prepared

Toss all ingredients together and enjoy!

Printable Version

Lemon Tart

Submitted by Stacey Hutchings

We had this delicious tart at the March Book Club Meeting.  The recipe comes from the book of the same name, Lemon Tart, by Josi S. Kilpack.  You can find all the the book's recipes here.  I did have to make a couple of changes though.

Crust

1 cup flour

1/3 cup powdered sugar

pinch of salt

1/2 cup (1 stick) of very cold, unsalted butter--cut into small pieces

1 egg yolk

2 Tablespoons ice water

1 egg white, beaten with 1 teaspoon water

In a food processor or mixer, combine flour, powdered sugar, and salt. Pulse to combine.  Add butter and pulse until the dough resembles cornmeal.  Add the egg yolk and ice water and pulse together until a dough comes together. Roll into a circle, on a lightly floured surface, to fit a 9 1/2 inch tart pan.  Lay into tart pan and press into the edges.  Roll the rolling pin over the to to make a nice edge. Cover with plastic wrap and let rest in fridge for 30 minutes.  

Preheat oven to 350 degrees. Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with beans. Bake for 25 minutes. Remove the parchment and beans. Brush egg white mixture onto the bottom and sides of the tart shell; set aside to cool.

Filling
5 oz. cream cheese
3/4 cup granulated sugar
3⁄4 cup fresh lemon juice (about 2-4 lemons—DO NOT use concentrated lemon juice)
2 large eggs
Zest from one lemon (get zest from lemon before juicing)
pinch of salt

Preheat oven to 350 degrees. Mix cream cheese with electric beaters until smooth. Add sugar. Mix
until well blended. Add the eggs one at a time, mixing thoroughly after each egg. Stop and scrape bowl halfway through. Add the lemon juice, zest and salt and mix until smooth.  Pour filling into tart crust and bake on cookie sheet for 20 to 30 minutes (mine cooked in 22 minutes) or until filling is set. Let tart cool
on wire cooling rack. Cover and refrigerate until well chilled.

Use whipped cream as an optional topping. It can be piped on in stars or served on top with each piece. For
extra flavor in the whipped cream, add a teaspoon of lemon zest.  As my tart cooled, it pulled away from the crust a little bit leaving gaps.  That's why I did a whipped cream border of stars around the edge--to cover the gaps.

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