Cheeseball

Submitted by Amanda Olsen

This recipe was at our November RS activity.

1 pound grated sharp cheddar cheese
8 oz. softened cream cheese
1/2 Cup-1 Cup mayonnaise
onion salt
garlic salt
1/2 cup -1 1/2 cup chopped nuts ( I used walnuts)

Mix all ingredients together, except for enough nuts to roll the cheese balls in. Divide mixture in half. Form into a ball. Roll in chopped nuts. Wrap tightly in plastic wrap and refrigerate.

Makes 2 cheese balls.

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Sugar Cookies on a Stick

Submitted by Angela Davis

1 Cup butter
2 tsp. baking powder
1 Cup granulated sugar
1 large egg
1 tsp. clear vanilla
3 Cup flour

Preheat oven to 350 degrees. Cream butter and sugar. Beat in egg and vanilla. Add baking powder and flour 1 cup at a time.

After rolling dough out to desired shapes, bake 10-15 minutes on greased cookie sheet. Cool 5 minutes. Take cookies off pan, put on wire rack to completely cool off.

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Royal Icing

Submitted and demonstrated by Angela Davis

3 TB meringue powder
1/3 Cup warm water
1 lg/4 1/2 cup powdered sugar
1 tsp. vanilla
1/2 tsp. cream of tartar

Combine meringue, water, sugar, vanilla and cream of tartar on low speed until combined. Mix on high speed 7-10 minutes (or until stiff). Divide and tint.

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Spinach Dip

Submitted by Michelle Tolman

 

This recipe was served at the RS November activity. It is really yummy!

 

1 (10 oz) pkg frozen chopped spinach, thawed

1 1/2 c sour cream

1 c mayonnaise

1 (4 oz) pkg Knorr vegetable soup mix (could use leek or onion too)

1 (8 oz) can water chestnuts, finely chopped

3 green onions, finely chopped

Squeeze spinach until dry. In a medium bowl stir together sour cream, mayonnaise and soup mix. Add water chestnuts, spinach, and onions. Mix well. Cover and refrigerate 2 hrs or overnight.

To serve in bread bowl: cut the top off round bread loaf and hollow it out. Cut up middle pieces to serve with dip. Butter inside of bowl shell and fill loaf with dip.

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Fiesta Dip

Submitted by Tami Fortie

This yummy dip was at the November RS Activity.

2 8 oz pkgs cream cheese

1 1/2 cups mayonnaise

2 cans Ro Tel tomatoes, drained

1 can chopped olives, drained

2 cups grated cheddar cheese

Microwave cream cheese 2-3 minutes to soften. Mix all together. Serve with tortilla chips.

 

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Milk Conversion Chart

This isn't a recipe, but great information regarding substituting powdered milk for real milk.

Milk                    =               Water               +                 Dry Powdered Milk
1 Cup                                    1 Cup                                 3 Tablespoons
3/4 Cup                                 3/4 Cup                              2 1/4 Tablespoons
2/3 Cup                                 2/3 Cup                              2 Tablespoons
1/2 Cup                                 1/2 Cup                              1 1/2 Tablespoons
1/3 Cup                                 1/3 Cup                              1 Tablespoon
1/4 Cup                                 1/4 Cup                              3/4 Tablespoon  

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Soup or Sauce Mix (SOS)

Submitted by Heather Hinckley

This was used at the October RS activity to make macaroni and cheese. This is great to have on hand.

2 cups powdered non fat dry milk
3/4 cup cornstarch
1/4  cup instant chicken bouillon
2 TB dried onion flakes
2 tsp. Italian Seasonings

Combine all ingredients in a re-closable plastic bag, mix well. ( I store mine in a wide mouth glass jar)

Yield: equal to 9 cans of cream soup.

To Substitute for 1 can of cream soup:

1. Combine 1/3 cup of dry mix with 1 1/4 cup cold water.
2. Cook and stir on stove top or in a microwave bowl until thickened.
3. Add thickened mixture to casseroles as you would a can of soup.

Best part is that it is shelf stable!

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Garlic Parmesan Pull Apart Bread

Submitted by Michelle Tolman

I found this recipe on pinterest and tried it tonight - SO easy and SO yummy. I thought I'd pass it along. I found it here: http://amandathevirtuouswife.blogspot.com/2012/03/garlic-parmesan-pull-apart-bread.html

1 can of refrigerated Grands biscuits (not the flaky layers)
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning (I omitted)

1. Preheat the oven to 350 degrees. Throw the cold stick of butter in a bundt pan and let it melt in the preheating oven.
2. While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.
3. Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.
4. Bake at 350 degrees for 20- 22 minutes until golden brown.
Turn out on a dish and enjoy!

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Cafe Rio Dinner for 40

Have you ever hosted a party and needed to feed 30-40 people? Want to have a Cafe Rio dinner? Here is a list of how much you would need.

Cafe Rio Style Salads

(serves 40)

Pork: 12 lbs pork roast (3 x recipe)

Chicken : 6 lbs boneless thighs or breasts(1 recipe)
Cheese: 8 Cup bag Shredded Mexican Cheese
Rice: 6 Cups Uncooked
Lettuce: 6 heads Romaine, 2 heads iceberg
Olives: 5 14 1/2 oz cans
Beans: 3 cans black, 3 cans pinto
Salsa: 2 16 oz jars
Guacamole: 2 14 oz
Tortillas: 40
Chips: 2 10 oz bags
Salad Dressing: Creamy tomatillo (2 x recipe)

Super Saturday 2012

Saturday, August 18

10:00 - 3:00

Cafe Rio Salads --11:30

Money is due to Julie Twitchell

or Stephanie Miller by

August 9th!

Card Set of 3--$2.00

Thank you, Birthday and Blank card

Crochet Wash Towel--$1.50

Yarn and needles will be provided for this class.

White Ruffled Wreath--$9.00

Ribbon and tissue flowers are not provided.

DVD Activity Case Class--Free

You will get a list of supplies and Michelle Fusano will show you how to make these!

Fabric Watch Band--$2.00--includes fabric(a wide variety), velcro and interfacing.

Please bring your sewing machine

God Bless America--$4.00

Please bring your own frame. Red paint will also be provided.

Marshmallow Guns

1 handle--$2.25

2 handles--$3.25

Ric Rac Flower Magnets--1 for Free

If you want more than 1, the cost is $.30 each.

Ruffled Christmas Towel--$4.50

Scrapbook Paper Wreath--$2.00

Includes wreath and glue. Please bring your own scrapbook paper. Glenda Davis will teach.

Clay Pot Spider or Pumpkin--$1.25

Christmas Magnetic Countdown --$11.00

includes black paint, wood, metal sheet,

vinyl, scrapbook paper, button and magnet.

White Gooey Popcorn

Submitted by Julie Twitchell

This is a really easy and yummy treat!

2-3 bags microwave popcon, popped
1/2 Cup light Karo syrup
1 1/3 Cup sugar
1 Cup butter
1 tsp. vanilla

Pop microwave popcorn and remove kernels. (I used my air popper and made 2 batches.)

Mix syrup, sugar and butter in a saucepan; stirring until it boils.  Boil 1 minute. Remove pan from heat. Add vanilla. Pour syrup mixture over popcorn.

Cook's Note: Corn Chex or any other corn cereal can be used in place of popcorn.

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Homemade Mint Oreos

Submitted by Julie Twitchell

These cookies are a family favorite--for both sides. They are super easy to make and the kids can help too!

Cookie:
1 Devil's Food Cake Mix
1/2 Cup Butter--room temperature
1 egg

Frosting:
1 pound Powdered Sugar
1/4 Cup Butter--room temperature
4 oz. cream cheese--room temperature
green food coloring
1 TB Mint extract

1. In a mixing bowl, combine cake mix, butter and egg. Sometimes I have to add 1-3 tablespoons of water so the dough isn't dry.
2. Roll dough into 1 inch balls and place on a greased cookie sheet about 2 inches apart.
3. Bake at 350 degrees for 9-11 minutes. Remove and let cool.
4. In another bowl, mix cream cheese and butter until smooth. Slowly add the powdered sugar and mix until smooth. Add green coloring and Mint extract.
5. Spread frosting on the inside of a cookie. Place another cookie on top to make a sandwich.

Makes about 18 sandwiches

Cook's Note:

I have made variations over the years. I recently used a Funfetti cake mix with Almond frosting. They were delicious!

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Snickers Apple Salad

Submitted by Julie Twitchell

This salad was at the RS Barbecue last week. My family loved it!

1 small container of Cool Whip
1 small pkg. Instant Vanilla Pudding
1 pkg. mini Snickers
6-8 Granny Smith Apples
1 Cup Milk

1. Add instant pudding into mixing bowl and pour in 1 cup milk. Mix well and let chill while chopping candy and apples.
2. Chop Snickers bars into bite size pieces. (I just cut the mini size bars in half) You could use Rolos or Milky Way bars instead if you want to avoid the nuts.
3. Chop apples into bite sized pieces.
4. Fold the Cool Whip into the pudding mixture.
5. Combine candy and apples into the pudding and Cool Whip mixture.
6. Enjoy. Be sure to control yourself or you might just eat the whole bowl yourself :)

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Coconut Chicken

Submitted by Jill Jessop

1 cup flour, divided

1 egg

1 cup sweetened coconut flakes

½ tsp garlic powder

½ tsp salt

¼ tsp black pepper

2-4 boneless chicken breasts

¼ cup butter, melter

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper

2. Place ½ cup flour into a bowl and set aside. In another bowl, lightly beat the egg, set aside

3. In another bowl, combine the remaining ½ cup flower with coconut, garlic powder, salt and pepper

4. Working with one chicken breast at a time, dip the chicken into plain flour and coat. Then dip in the beaten egg and then coat with coconut mixture. Place on parchment lined baking sheet.

5. Once all the chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter.

6.Bake for 30 to 40 minutes, flipping once halfway.

** I cut the chicken into smaller chunks- its easier to eat and you get more of the yummy coating!

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Crispy Buffalo Chicken Salad

Submitted by Heather Hinckley

Lettuce (your favorite kind)
Cooked chicken tenders (I like the Tyson brand)
Shredded cheese
Chopped tomato
Buffalo wing sauce
Ranch dressing

Cook your chicken strips as directed on package. Cut in to cubes. Layer the lettuce cheese chicken and tomato. Drizzle with the wing sauce and ranch.

Cook's Note:  I think the salad is best with the Hidden Valley Ranch you make from a powder mix with mayo and milk.

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Yummy Taco Salad

Submitted by Heather Hinckley

Lettuce (your favorite kind)
Nacho cheese Doritos
Taco meat ( I use up my leftovers this way)
Shredded cheese
Salsa or fresh diced up tomatoes
Ranch dressing or french

Layer: lettuce, crushed up Doritos, taco meat, cheese, salsa or tomatoes. Top with dressing.

Cook's Note: I think the salad is best with the Hidden Valley Ranch you make from a powder mix with mayo and milk.

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Bunny Bait

Submitted by Julie Twitchell

1 bag microwave popcorn
2 cups pretzel sticks
2 cups rice chex cereal
1 bag white chocolate chips
1 Cup M&Ms or Skittles

1. Spread pretzels, cereal and popcorn on a cookie seet.
2. Melt chocolate chips in microwave--stir every 15-30 seconds until smooth.
3. Pour melted chocolate over mixture and stir to coat. Then shake on your sprinkles. Do not mix after adding sprinkles or you will coat and cover your lovely sprinkles.
4. One the mix is set, add M&Ms or Skittles. Break up and put in individual bags, or in a bowl for a party.

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Resurrection Rolls

Demonstrated by Dorothy Breinholt

These are so yummy and fun to make.

Ingredients:

•  8 Rhodes rolls, crecent rolls or homemade roll dough
•  8 large marshmallows
• 1/3 cube melted butter
• 3/4 tsp.Cinnamon
• 4 TB Sugar

Directions:

1. Give each child one roll. This represents the tomb.
2. Each child takes one marshmallow which represents the body of Christ.
3. Dip the marshmallow in the butter and roll in cinnamon and sugar mixture. This represents the oils and spices the body was anointed with upon burial.
4. Roll the dough into a circle and lay the marshmallow on the dough and carefully wrap it around the marshmallow.
5. Make sure all seams are pinched together well. (Otherwise the marshmallow will "ooze" out of the seams)
6. Let dough rise until double in size if using Rhodes rolls or homemade dough.
7. Bake according  to package directions.
8. Cool.
9. Break open the tomb and the body of Christ is no longer there!!

Cook's Note: These can be made up the night before Easter. Just leave them in the fridge to rise overnight. 

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Peach Glazed Pork Tenderloin

Submitted by Jenny Hodges


3/4 Tsp. Dried thyme crushed

1/4 tsp. salt

1/4 tsp. pepper

2 tsp. cooking oil

1 3/4 pound pork tenderloin

1/3 c peach preserves or apricot preserves

2 tsp. Worcestershire sauce

1 tsp. grated ginger root or 1/4 tsp. ground ginger

1. In a small mixing bowl stir together thyme, salt, and pepper.  Rub cooking oil onto meat.  Sprinkle herb mixture evenly onto meat.  Rub in with fingers.  Cover and refrigerate for 2 to 6 hours.
2. Meanwhile, for glaze, stir together preserves, Worcestershire sauce, and ginger root.  Set aside.
3. Place tenderloin on a rack in a shallow roasting pan.  Insert a meat thermometer.  Roast in a 425* oven for 15 minutes.  Spoon some of the glaze over tenderloin.  Roast for 10 to 15 minutes more or till thermometer registers 160*.  Spoon remaining glaze over tenderloin.  Cover with foil and let stand 15 minutes before carving.  Makes 4 servings.

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Oreo Pudding Poke Cake

Submitted by Julie Twitchell

I made this for a family birthday party a few weeks ago. Everyone loved it. The original recipe calls for 2 packages of Oreo pudding mixes, but I decided to only use one box and then added the Cool Whip. If you love Oreos, you will love the cake!



1 Box Chocolate Cake Mix

Ingredients needed to make cake (usually eggs, oil and water)

1(4 oz.)package Instant Oreo pudding

2 cups milk (2% or higher)

1 12 oz. Cool Whip

Crushed Oreo Cookies (optional)

1. Make cake mix according to directions and bake in a well-greased 9x13 pan.
2. Just before cake is done, start making pudding. In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed. Let pudding mixture sit for about 2 minutes. You want it to thicken slightly so it isn't overly runny but not fully thickened into pudding.
3. When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or a straw.
4. Pour pudding mixture over warm cake. Allow the cake to cool for several minutes. Then top with Cool Whip and put into the fridge to set up. About an hour.
5. Finish with crushed Oreos and serve.

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Orange Cranberry Bread

Submitted by Hollilyn Waite

Mix:
2 teaspoons salt
4 1/2 teaspoons yeast
2 Tablespoons sugar
2 Tablespoons oil
3 Tablespoons honey
2 1/2 cups flour

Warm following mixture to about 110 degrees:

Orange juice + water = 2 1/4 cups liquid
(juice squeezed from 1 1/2 to 2 oranges)
Grated peel of 1 orange

Mix dry and wet mixtures. Add 2 1/2 to 4 1/2 cups flour until dough can be handled.

Add one cup craisins. Knead until dough is smooth and elastic.

Cover dough with plastic wrap and let rise in warm place until doubled (30-60 minutes). Punch down dough and form into two loaves. Place in bread pans. Cover with plastic wrap and let rise in warm place until doubled (30-60 minutes).

Cook at 350 degrees for 35 minutes or until loaf is light brown.

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French Dip Crescents

Submitted by Michelle Tolman

Michelle found this recipe here. I must say, the pictures looks pretty yummy!

• 2 packages crescent rolls, 8 count
• 1 pound deli roast beef, thinly sliced
• 4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
• Horseradish--optional
• Au Jus for dipping: optional
  

1. Unroll crescents onto a large cookie sheet.
2. Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
3. Roll crescents starting from the wide end and ending at the narrow end.
4. Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
5. Serve with  Au Jus and enjoy!

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Coconut Cream Pie

Submitted by Stacey Hutchings

I hear the neighborhood book club is reading the book Pie by Sarah Weeks.  I thoroughly enjoyed that sweet-as-pie story, and I can tell you the Coconut Cream Pie recipe, found here and on page 12 of the book, is simple and delicious!  You should try it.  :)  The Chocolate Cream Pie is delicious too.  Has anyone else tried a recipe from the book?

No Bake Cookies and Cream Bars

Submitted by Julie Twitchell

I found this recipe on Pinterest this week. Man that site is fun, but a time spender! Anyway, these are like Rice Krispie treats, but with Oreos instead of cereal. My hubby wasn't that excited to try them, but he quite liked them and so did my kids.

16 oz. package Oreo cookies

5 cups large marshmallows(1 bag)

4 TB butter

1. Butter an 8 x 8 inch baking pan. Line the baking pan with parchment paper letting the paper extend up on two sides of the pan and overhang slight on both ends. Butter paper; set pan aside.
2. In a food processor, pulse Oreo cookies until ground.
3. In a large pot, melt butter and then add marshmallows. Once the marshmallows are smooth, stir in Oreo cookies until combined. Transfer to prepared baking pan. Using a piece of wax paper, press mixture evenly into prepared pan.
4. Let set up for at least 10 minutes. Pull ends of parchment paper to get bars out of the pan. They are much easier to cut this way. The recipe says to cut 16 squares, but I cut mine smaller and was able to get 25 squares.

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