Carondelet Connection

Another Haitian Donation Opportunity

2010-01-31T08:55:00.000-08:00

Kingshighway Baptist Church is also accepting donations for Haiti. There is no limit to what they are accepting (checks, toys, clothing, shoes, dry food, baby food, bottles, medicine, blankets, dishes, etc.), if you can use it in your home they NEED it. Donations are accepted at Kingshighway Baptist Church at 5401 South Kingshighway. Days and times are Monday - Friday, 5-8 pm; Saturday, 11-4 pm; and Sunday, 11:30 - 3 pm. This will be ongoing (as long as the need is there).

If you want to help but do not know how, this is a great opportunity.

Haitian Donation Opportunity

2010-01-30T09:00:00.000-08:00

Like alot of people I want to help the Haitians but don't have the kind of money I'd like to give but do have some clothes, shoes and a few toys. I finally bumped into a local organization who is collecting these and other goods to ship over there. Thanks,
Michelle Marshall

Here is his information:

I have Teamed up with Project Cure and Antler Trucking to collect items for the victims of Haiti. The items that we are accepting are Tents, Clothes, Shoes and Diapers. Please box and label the box.The Items can be dropped off at my store. Preferred Mattress 3326 Watson 63139 314-646-8110 The hours to drop off items are 10-6 M-S and Sunday 10-5. I am right by Biggies at Fyler, The Truck is parked behind the building and needs to be filled ! So clean out your closet's!For more info please see www.projectcure. org

Ed

Note: I went into Preferred Mattress today (Friday 1/29/10) and asked how much longer they'd be collecting. He said probably for another week. He also extended an offer of 25% off any mattress w/donation.

Free Downloads from Deseret Book

2009-12-04T07:22:00.000-08:00

Free Books at Deseret Book to download...for real!

1. Please Pass the Scripture (by John Hilton III).
2. What I Wish I Would Have Known When I Was Single (by John Bytheway).
3. Women at the Well (by Richard and Jeni Holzapfel).
4. Digging Deeper (by Robert Eaton).
5. 10 Secrets Wise Parents Know (by Brent Top and Bruce Chadwick).
6. Growing Up: Gospel Answers About Maturation and Sex (by Brad Wilcox).
7. Saving Kristen (by Jack Weyland). (fiction)
8. The Hidden Path (by C.B. Andersen). (fiction).

I recommend that you go download them all and save them for future reference as they will only be available online for free for a short time.
Could you forward this information on to others who might be interested? I want to help share these great, free resources with as many people as possible. Some of the books help you get more out of the scriptures. Others are good for parenting. Some are just plain fun. Go check out http://deseretbook.com/free. I hope you like the books!

Thanks Michelle

Music Makers

2009-11-18T16:15:00.001-08:00

Due to some of the guidelines of the recent restructuring of the Relief Society, Music Makers will no longer be a formal enrichment group. But don't worry, we are still planning to continue to meet weekly as a group and do all the fun songs and activities that we always have. Things will pretty much go on like they always have, except meetings will not be announced at church and reminders won't be sent out by a member of the Relief Society presidency. That's where I come in. Wendee has asked me to take over the group and be in charge of notifying people each month of our location. I am compiling a list of everyone who is interested in being notified of Music Maker happenings. You're on this list because you either 1) have come to Music Makers in the past or 2) seem like someone who would be interested in joining us in the future. If you really don't want to get these e-mails, just let me know and I'll take you off the list. Currently we meet on Fridays at 10:00 am in the home of a hostess that rotates each month. If anyone has an opinion about changing the day and/or time so it would make it easier for them to attend, now is the time to do it. Also we still have a few months open to host - contact me if you are interested. And let me know if you have any other questions or suggestions. Remember the rest of this month will be at Luz Lopez's home, 5245 Neosho Street. Thanks ladies!

Leigh Christensen

Salad recipes from enrichment night

2009-09-01T14:24:00.000-07:00

Grape salad -Sheila Moen
1 pound seedless green grapes
1 pound seedless red grapes
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
1 (6 ounce) package slivered almonds

Pasta Salad-Alicia Alba

salted, cooked, and rinsed pasta (my favorite is the tri-colored rotini, but whatever you have is fine)
whole cherry tomatoes (or diced tomatoes - but they go bad faster if you're keeping it in the refrigerator)
whole olives, drained
bell peppers, sliced small
mushrooms, sliced
mozarella cheese, cubed (or sliced string cheese)
fresh basil, sliced into small pieces
Zia's Italian Dressing (the fat free is way better than the full-fat - hooray!)
Anything else you think would taste good (broccoli, cucumbers, artichoke hearts, croutons - you get the idea)

The ratios and ingredients are all up to you. Have fun, and bon apetit!

Mango-Broccoli Salad-Leigh Christensen

4 cups chopped fresh broccoli
1 large ripe mango; seeded, peeled, and diced
1/2 cup cashews
1 small red onion, cut into thin wedges
1/2 cup bottled buttermilk ranch salad dressing
2 tablespoons orange juice
1 tablespoon prepared horseradish
1 11-ounce can mandarin orange sections, drained

In a large salad bowl combine broccoli, mango, cashews, and onion. For dressing, in a small bowl stir together ranch dressing, orange juice, and horseradish. Pour over broccoli mixture; toss to coat. Gently stir in mandarin orange sections. Serve immediately or cover and chill up to 2 hours.

Makes 8 side-dish servings.

Summer Pools

2009-07-02T13:50:00.000-07:00

*Watson Trails Park Pool, free Thursday evenings
*Raging Rivers, 100 Palisades Parkway in Grafton, Illinois
*www.ragingrivers.com Riverchase in Fenton, Missouri has water slides, an indoor and outdoor pool, the standard Lazy River and other activities for children. It's located at 990 Horan Drive , Fenton , MO. Telephone: (636) 343-0067 or 349-2223 (hotline) Admission price is $5.00 for adult residents of Fenton. $7.00 for non-residents
*Aquaport is brand new and has a Lazy River, six different water slides and Wacky water for children. Admission price is $5.00 for adults and $4.00 for children. *www.marylandheights.com/index.aspx?page=97
* Splash City over in Collinsville, Illinois features a sand play area for the kids, tents for parties, a Lazy River, several different water slides, and a water playground. www.splashcity.com

There are 3 pools in the city, but I haven't been to any of them. They are supposedly free for city residents, but not in very good shape. I think the closest one to you is just west of Grand. The website is: http://stlouis.missouri.org/citygov/parks/recreation_div/pools.html

And then, of course, there is always the Tower Grove wading pool!

And coming this September (alas, too late for the summer!), the new City Rec center will open at Loughborough and Hwy 55.

Other than that, Kirkwood, Webster Groves, the Des Peres Lodge (which is a bit of a drive, but definitely worth it for their indoor pool when it's freezing in January!) and various other small cities all have great swimming pools with kiddie areas, but require that you live within their boundaries or are a guest of someone in their boundaries. Except, you can get around this by going to their Toddler Times. The perks are that you don't have to be a resident and you only pay for your kid's admittance. The only downside is that their Toddler Times are at a specific time which might not coordinate with nap schedules. I've listed their websites below.

http://www.kirkwoodmo.org/parks/pool/main.htm

http://www.webstergroves.org/index.aspx?NID=188

http://www.desperesmo.org/index.aspx?NID=253

Watson Trails park on the free evenings....
or you can come over to the moens we only have a 16 foot pool about 3 1/2 inches deep...
the ymca has the indoor pool
or make friends with someone who lives in a subdivision with a community pool....
other than that you have pay to belong....

I don't know of any free pools but my kids like to go to Herb's Park/Pool (Watson Trails). Six Flags has a water park included (although it's pricey). We have a 3 ft. pool medium size above ground that you and your kids would be welcome to come over and use as well. My kids of course love sprinklers and slip n slides too. You can make a homemade slip n slide with a big tarp and some liquid soap squirted on it and then put the hose spraying down it. The kids get clean & have fun!
Call me if you want more info on anything or if you want to bring your kids for a swim!
Dana
314-256-0888

Summer Fun free or low cost activities

2009-05-31T19:18:00.000-07:00

I wanted to attach some websites, of some free and low price things that I found to do this summer. Some may already be known others may not, so I figured I would spread the word:) Have a great summer!!
http://celebratestlouis.org/Celebrate/schedule.cfm

http://www.circusflora.org/home.htm

http://www.mobot.org/150/nights/default.asp

http://www.stlzoo.org/events/calendarofevents/summerzooweekends.htm

http://www.fyfstl.com/calendar.php

http://www.wehrenberg.com/presenting.aspx?pId=139

http://www.shakespearefestivalstlouis.org/CurrentSeason/PlanYourVisit/FestivalGuide/tabid/103/Default.aspx

For more adult activities I found this site.
http://stlouis.metromix.com/events

Recipes from Enrichment night

2009-05-28T14:03:00.000-07:00

Looking for a violin teacher

2009-05-04T11:08:00.000-07:00

Since the Dopps are moving on to their next adventure, Sarah Fly will be losing her violin teacher. If you teach violin, or know someone who does that you’d be willing to recommend, please contact Merilyn Fly at 314-752-3411. Sarah is twelve and has been taking lessons for about a year now. We’d be looking at making the change sometime in June. Thanks!

Church Publicity Statement

2009-03-14T20:14:00.001-07:00

For anyone wishing to know the church's policy about current publicity issues, please view their official statement at http://newsroom.lds.org/ldsnewsroom/eng/commentary/the-publicity-dilemma If you would like more information , please contact Emily Gibb. Thanks.

Red Wheat

2009-03-02T13:33:00.000-08:00

I have four 33lb cases of Hard Red Wheat (6 No.10 cans in each) that we do not need (we already have a lot of Red Wheat and I'd like to purchase some other neccessities now instead). Ken picked them up for us back in September so they are still quite new and were bought before the price increase. The price per case was $18.30 so if anyone needs some food storage wheat and wants to save themselves some time and gas money to the cannery they can just buy these off of us! Anyone interested can call me at 314-272-4299. Thanks!
Monica

Haydee's Baby Blankets

2009-02-09T19:23:00.001-08:00

Haydee makes beautiful crocheted blankets that are now available for purchase! Here is a picture of one that she recently made. She is asking $50 for it. It is about 40x40 inches. If anyone is interested please call Haydee at 314-843-6589. Have a great day!

Welcome!

2009-01-15T12:04:00.000-08:00

Dear Sisters,
Welcome to the Carondelet Relief Society blog! We hope this will be a good way to keep in contact with all of you to let you know of upcoming events and activities. Hopefully, this will be one more way to keep all of you in the loop. Feel free to make comments and ask questions. We will try to post at least once a week. Also, if you have some information that you think would be great for all the sisters, please email Wendee Bacon or Alicia Alba to post. Thanks!

Things everyone should know about St. Louis

2009-01-13T12:23:00.000-08:00

New to St. Louis? Here’s some useful information!

Shopping Name Location(s) Notes

Shop N Save All over St. Louis Their weekly circular often includes at coupon for $10 off your purchase of $50. Good on Thursdays.

Schnucks All over St. Louis Slightly pricier than Shop N Save

Dierbergs All over St. Louis Upscale Grocery. Very nice staff.

Sappington Farmer’s Market Near the intersection of Watson and Laclede Station Spend $50 get $10 off every Thursday. Coupon is available in store. Milk purchases do not count toward the $50.

Aldi All over St. Louis Great discount grocery store. Cheap and good for stocking up on the basics. They only accept cash or an atm debit card. You’ll need a quarter to put in the grocery cart. When you return the cart, you get your quarter back.

Costco At Highway 55 and Lindbergh Good for buying diapers, wipes, formula and more. Membership required.

Sam’s Club Highway 44 and Big Bend in Crestwood.
Manchester and Hanley in Maplewood. Similar to Costco.

Soulard Farmer’s Market At Highway 55 and 7th Street Outdoor market with fruit, vegetables, flowers, dairy and meat. Has a bakery and spice shop indoors. Open Wednesday through Saturday mornings year round. Better selection during the summer months and on Friday and Saturday. Coupons available online at soulardmarket.com

Diaper Coupons Look at www.afullcup.com and www.babycheapskate.com for coupons and rebates.

Formula Checks If you are looking for a place to swap formula checks, please contact Lucinda Usher at idmogirl@charter.net .

The Purple Cow
Once Upon A Child
Value Village Various Locations Second hand stores for children. Great bargains.

Fun Things to Do in St. Louis

4th of July Celebration at the Arch The Arch Pat and George Fuhriman attend every year and love it when they can get together a big group to join them!

Tower Grove Park Near Highway 44 and Kingshighway Free wading pool for kids open Memorial Day until the end of August. Pool closed on Mondays.

St. Louis Botanical Gardens By Tower Grove Park Free entrance Wednesday and Saturday mornings for St.Louis City and County residents.

Butterfly House Near Highway 40 and Olive Blvd. Free First Tuesday morning of every month with ID and show Missouri residency with a bill.

The Magic House At Highway 44 and Big Bend. Fantastic Children’s Museum. The 3rd Friday of every month is free after 5:30 p.m.

Forest Park Hampton Ave and Highway 40 Walking Trails, Museums, Ice Skating, Boat House, Paddleboats and Restaurant

The St. Louis Art Museum At Forest Park Free

The St. Louis Science Center Between Hampton and Kingshighway on Highway 40. Free

The Muny At Forest Park Outdoor Musical Theater. Professional quality. Free seats at the back of the theater nightly.

The St. Louis Zoo In Forest Park near Hampton Ave and Highway 40. General Admission is free. The children’s zoo and the carousel are free the first hour that the zoo is open.

Ted Drew’s Chippewa and Jamieson Great Custard. St. Louis Tradition.

Wehrenberg Theaters All over St. Louis Show free family movies on Wednesday and Thursday mornings at 10 a.m. and noon. During the summer. Check with Wehrenberg for listings.

The Incredible Pizza Place Lindbergh ave in Crestwood Pizza Buffet

Grant’s Farm Gravois and Laclede Station Trails, bikes, rollerblading and walking. The Farm is free but there is a $9 per car parking fee. Go in groups!

Watson Trails Park Crestwood Free Movie night

Laumier Sculpture Park Highway 44 and Lindbergh Free Sculpture Park

Water Tower Grand and Highway 44 Open to the public on the 1st Saturday of the month. $5 per adult, 198 stairs to the top, not for the faint at heart!

City Museum Downtown A bit costly, but tons of fun for the kids and the adults.

Six Flags Amusement Park Highway 44 in Eureka Everybody knows Six Flags!

Eckert’s Farm Various locations in Missouri Pick apples, pumpkins, etc.

The Oakland House Pictures with Santa, play, cookies with Mrs. Claus and the Easter Bunny, play and Easter Basket. Cost $3

Suson’s Park Petting Farm Animals

The Mills Outlet Mall Highway 270 and Highway 70 Outlet mall with lots of stores

YMCA Various Locations in St. Louis Family Gym, scholarship programs available.

*This is by no means an all-inclusive list. Please look at individual websites for the most updated and accurate information.

Music Makers December (Christmas)

2009-01-04T13:21:00.000-08:00

Music Makers November (Fall and Thanksgiving)

2009-01-04T13:18:00.001-08:00

Five Little Turkeys

Five little turkeys standing at the door,
One waddled off, and then there were four.
Four little turkeys sitting near a tree,
One waddled off , and then there were three.
Three little turkeys with nothing to do,
One waddled off, and then there were two.
Two little turkeys in the morning sun,
One waddled off, and then there was one.
One little turkey better run away,
For soon it will be Thanksgiving Day.

Mr. Turkey
Thanks to Michelle for sharing this with us!
To the tune of "Frere Jacque"

Mr. Turkey, Mr. Turkey
Run away, Run away
If you don't be careful
You will be a mouthful
Thanksgiving Day
Thanksgiving Day

Pumpkin Song
(tune: Have you ever seen a lassie?)

Have you ever seen a pumpkin, a pumpkin, a pumpkin,
Have you ever seen a pumpkin, that grows on a vine?
A round one, a tall one, a fat one, a small one.
Have you ever seen a pumpkin, that grows on a vine?

Music Makers October (Halloween)

2009-01-04T13:15:00.001-08:00

Stirring my Brew

Stirring and stirring and stirring my brew
Ooooooooo, ooooooooo
Stirring and stirring and stirring my brew
Ooooooooo, ooooooooo
Tiptoe, tptoe, tiptoe,

BOO!

In the Graveyard

Tune: Oh my darling

In the graveyard,
In the graveyard
When the moon
Begins to shine
There's a doctor,
Crazy doctor
And his monster,
Frankenstein

Oh, my monster,
Oh, my monster
Oh, my monster,
Frankenstein
You are very,
Very scary
Don't come near me,
Frankenstein

Sleeping Bats
(to the tune of "Frere Jacques")

Bats are sleeping,
Bats are sleeping,
Upside down,
Upside down,
Sleeping in the morning sun,
Waiting for the night to come,
Then they'll fly all around,
Then they'll fly all around.

Music Makers September (Body and Health)

2009-01-04T13:12:00.000-08:00

Music Makers August (Summer and Favorite Songs)

2009-01-04T13:07:00.000-08:00

Five Little Shells Fingerplay

5 little shells lying on the shore,
Crash went the waves and then their was 4.
4 little shells down by the sea,
Crash went the waves! then there was 3.
3 little shells, smooth as new,
Crash went the waves! then there were 2.
2 little shells, sparkling in the sun,
Crash went the waves! Then there was 1.
1 little shell, left by itself,
I took it home, and put it on my shelf.

The Lighthouse Song
Sung to: "Twinkle, twinkle little star"

Twinkle, twinkle little light,
Flashing brightly through the night,
When it's stormy you must show,
All the sailors where to go,
Twinkle, twinkle little light,
Flashing brightly through the night.

The Waves Move
Sung to: "The farmer in the dell"

The waves move up and down,
Without making a sound.
they move through water and through air,
The waves move up and down.
The waves move up and down,
Without making a sound.
They move everywhere,
The waves move up and down.

Sea Gull song
Sung to: "Frere Jacques"

I see sea gulls
I see sea gulls,
At the beach,
At the beach,
Soaring, diving, fishing,
Soaring, diving, fishing,
At the beach,
At the beach.

Other verses:
I hear the ocean,
I hear the ocean,
At the beach,
At the beach,

Crashing, splashing, foaming
Crashing, splashing, foaming,
At the beach,
At the beach.
Area: Ocean

Nemo Song (sung to Bingo)

In the ocean lived a fish and Nemo was his name O N-e-m-o N-e-m-o N-e-m-o And Nemo was his name O
(to the tune or chant as Brown Bear, Brown Bear)
Goldfish, goldfish, who do you see? I see a......swimming with me lobster..... starfish shark
dolphin octopus hermit crab whale and I end with ...lots of fish swimming with me.

FIVE LITTLE FISHIES
finger play: put the appropriate number of fingers up with one hand and use your other hand to "swim" your "fish" around.

Five little fishies swimming at the store, one was bought and then there were four!
Four little fishies swimming by me, one was bought and then there were three!
Three little fishies swimming by you, one was bought and then there were two!
Two little fishies swimmin' for fun, one was bought and then there was one!
One little fishy swimmin' all alone, I bought him and took him home!

"I'm a Little Fishy" Tune of "I'm a little tea pot"

I'm a little fishy, watch me swim Here is my tail, here is my fin, When I want to have fun with my friends, I wiggle my tail an dive right in!
Catch a Fish (Tune: Row, Row, Row your boat)
Catch,catch,catch a fish,
Hook it on your line.
Reel it, reel it, reel it,
This one will be mine.

To "The Wheels on the Bus"

The sharks in the sea go chomp, chomp, chomp!
chomp, chomp, chomp!
chomp, chomp, chomp!
The sharks in the sea go chomp, chomp, chomp!
All through the day!
We had the kids tell us different sea creatures and this is what they told us:
The fish in the sea go swim, swim, swim...
The lobsters in the sea go pinch, pinch, pinch...
The octopus in the sea go wiggle wiggle wiggle...
The sea horse in the sea rocks back and forth...
The whale in the sea goes quirt squirt squirt...
The clam in the sea goes open and shut...
The crabs in the sea go click click click...
The jellyfish in the sea go "bloop bloop bloop"!

Music Maker July (Beach and Oceans)

2009-01-04T13:06:00.001-08:00

Music Makers June (Transportation)

2009-01-04T13:00:00.001-08:00

Down By the Station

Down by the station
Early in the morning
See the little pufferbellies
All in a row
See the station master
Turn the little handle
Puff, puff, toot, toot
Off we go!

Hurry, Hurry, Drive the Fire Truck

Hurry, hurry, drive the fire truck
(Hands on steering wheel)
Hurry, hurry, drive the fire truck
Hurry, hurry, drive the fire truck
Ding, ding, ding, ding, ding!
(Ring bell)

Hurry, hurry, turn the corner
(Lean to the right)
Hurry, hurry, turn the corner
(Lean to the left)
Hurry, hurry, turn the corner
(Lean to the right and left)
Ding, ding, ding, ding, ding!
(Ring bell)

Hurry, hurry, climb the ladder
(Pretend to climb ladder)
Hurry, hurry, climb the ladder
Hurry, hurry, climb the ladder
Ding, ding, ding, ding, ding!
(Ring bell)

Hurry, hurry, squirt the water
(Pretend to spray hose)
Hurry, hurry, squirt the water
Hurry, hurry, squirt the water
Ding, ding, ding, ding, ding!
(Ring bell)

Slowly, slowly, back to the station
(Lean slowly to the left and right)
Slowly, slowly, back to the station
Slowly, slowly, back to the station
Ding, ding, ding, ding, ding!
(Ring bell)

This Is The Way The Ladies Rid Lyrics

This is the way the ladies ride:
Tri, tre, tre, tree,
Tri, tre, tre, tree!
This is the way the ladies ride:
Tri, tre, tre, tree, tri-tre-tre-tree!

This is the way the gentlemen ride:
Gallop-a-trot,
Gallop-a-trot!
This is the way the gentlemen ride:
Gallop-a-gallop-a-trot!

This is the way the farmers ride:
Hobbledy-hoy,
Hobbledy-hoy!
This is the way the farmers ride:
Hobbledy hobbledy-hoy!
And down into a Ditch!

Music Makers May (Food)

2009-01-04T12:56:00.002-08:00

Music Makers April (Bugs)

2009-01-04T12:52:00.000-08:00

Bugs
to the tune..(are you sleeping)

Big bugs, small bugs
Big bugs, small bugs
See them crawl, on the wall
Creepy creepy crawling..
Never never falling
bugs,bugs,bugs!

Head and thorax, abdomen, abdomen,
To the tune "Head & Shoulders"

Head and thorax, abdomen, abdomen,
Head and thorax, abdomen, abdomen,
Antennae, wings and six legs too,
Don't let this bug land on you,
Shoo, bug, shoo.

Five busy honey bees

Five busy honey bees were resting in the sun.
The first one said, "Let us have some fun."
The second one said, "Where shall it be?"
The third one said, "In the honey tree."
The fourth one said, "Let's make some honey sweet."
The fifth one said, "With pollen on our feet."
The five little busy bees sang their buzzing tune,
As they worked in the beehive all that afternoon.
Bzzzzzz! Bzzzzzz! Bzzzzzz! Bzzzzzz! Bzzzzzz!

Insects All Around
Improvise a tune or sing to the tune of "Twinkle, Twinkle, Little Star"

Lady bugs and butterflies,
Buzzing bees up in the sky.
Teeny, tiny little ants,
Crawling up and down the plants
Many insects can be found
In the sky and on the ground.

I'm a Butterfly added 9-9-98 Original Author Unknown
Sung to: "Skip to My Lou"

I'm a butterfly, come fly with me
I'm a butterfly, come fly with me
I'm a butterfly, come fly with me
Come fly with me, my darling
A butterfly, come drink nectar with me
A butterfly, come drink nectar with me
A butterfly, come drink nectar with me
Drink nectar with me, my darling.
A butterfly, now sleep like me
A butterfly, now sleep like me
A butterfly, now sleep like me
Come sleep like me, my darling.

Music Makers March (Weather)

2009-01-04T12:47:00.003-08:00

Mr. Sun

Oh Mister Sun, Sun,
Mister Golden Sun,
Please shine down on me

Oh Mister Sun, Sun,
Mister Golden Sun,
Hiding behind a tree...

These little children
Are asking you
To please come out
So we can play with you

Oh Mister Sun, Sun,
Mister Golden Sun,
Please shine down on me!

Oh Mister Sun, Sun,
Mister Golden Sun,
Please shine down on me

Oh Mister Sun, Sun,
Mister Golden Sun,
Hiding behind a tree...

These little children
Are asking you
To please come out
So we can play with you

Oh Mister Sun, Sun,
Mister Golden Sun,
Please shine down on...
Please shine down on...
Please shine down on me!

Music Makers February (Love and Family)

2009-01-04T12:33:00.000-08:00

Music Makers January (Animals)

2009-01-04T12:21:00.000-08:00

January Finger plays

Five Little Monkeys

Five little monkeys jumping on the bed,
One fell off and bumped his head.
Mama called the Doctor and the Doctor said,
"No more monkeys jumping on the bed!"
Four little monkeys jumping on the bed,
One fell off and bumped her head.
Papa called the Doctor and the Doctor said,
"No more monkeys jumping on the bed!"

Three little monkeys jumping on the bed,
One fell off and bumped his head.
Mama called the Doctor and the Doctor said,
"No more monkeys jumping on the bed!"

Two little monkeys jumping on the bed,
One fell off and bumped her head.
Papa called the Doctor and the Doctor said,
"No more monkeys jumping on the bed!"

One little monkey jumping on the bed,
He fell off and bumped his head.
Mama called the Doctor and the Doctor said,
"Put those monkeys straight to bed!"

5 little ducks

5 little ducks went out to play over the hills and far away mother duck went quack, quack, quack and only 4 little ducks came back

Green and Speckled Frogs

5 green and speckled frogs sat on a speckled log eating some most delicious bugs yum yum 1 jumped into the pool there it was nice and cool now there are only 4 green and speckled frogs

Black Birds

2 little black birds sat on the fence 1 named Julie and the other named Spence fly away Julie fly away Spence come back Julie come back Spence
Do for all the kids

Teasing Mr. Crocodile

Five little monkeys
(5 fingers held over other arm (4 for next verse, etc))
Sitting in a tree
Teasing Mr. Crocodile,
(teasing faces, hands up to face like moose antlers or one hand in front of nose)
"You can't catch me."
Along came Mr. Crocodile,
(finger up to mouth like SHHHH)
Quiet as can be
SNAP
(Both hands clap together like a crocodile's mouth)

Four little monkeys

Three little monkeys
Sitting in a tree
Teasing Mr. Crocodile,
"You can't catch me."
Along came Mr. Crocodile,
Quiet as can be
SNAP

Two little monkeys

One little monkey

No more little monkeys
Sitting in a tree

Baa, Baa Black Sheep

Baa, Baa, black sheep,
have you any wool?
Yes sir, yes sir -
three bags full:

One for the master,
one for the dame,
And one for the little boy
that lives down the lane.

Hey Diddle Diddle

Hey diddle diddle, the cat and the fiddle,
The cow jumped over the moon,
The little dog laughed to see such sport,
And the dish ran away with the spoon.

The Bear Went Over the Mountain
(tune: For He's a Jolly Good Fellow)

The bear went over the mountain,
The bear went over the mountain,
The bear went over the mountain,
To see what he could see

To see what he could see,
To see what he could see

The other side of the mountain,
The other side of the mountain,
The other side of the mountain,
Was all that he could see

Was all that he could see,
Was all that he could see,
The other side of the mountain,
Was all that he could see!

Little Bo Peep

Little Bo-peep has lost her sheep,
And doesn't know where to find them.
Leave them alone and they'll come home,
Wagging their tails behind them.
Little Bo-peep fell fast asleep,
And dreamt she heard them bleating;
But when she awoke, she found it a joke,
For they were still a-fleeting.

Then up she took her little crook,
Determined for to find them;
She found them indeed, but it made her heart bleed,
For they'd left all their tails behind them.

Mary Had a Little Lamb

Mary had a little lamb
Whose fleece as white as snow.
And everywhere that Mary went,
The lamb was sure to go!
It followed her to school one day,
which was against the rules.
It made the children laugh and play,
To see a lamb at school.

Where has my dog gone
Oh where oh where has my little dog gone oh where oh where could he be with his ears cut short and his tail cut long oh where oh where could he be

Six little ducks

Six little ducks that I once knew
fat ones, skinny ones, fair ones too
but the one little dick with the feather on his back .
He led the others with a quack, quack, quack!
quack, quack, quack!
quack, quack, quack!
He led the others with a quack, quack, quack!

Music Makers Song used every time

2009-01-04T12:12:00.000-08:00

We meet every week to learn different songs each month has a theme that changes. Someone hosts for a month we have a sign up sheet. The kids learn new songs and finger plays, we sing with puppets, march with musical instruments or noise makers, dance to a song or video that (goes with the monthly theme) have story time, snacks and then the kids play. The ages of kids ranger from 6months –to preschool.

Do these songs every time

Hello Song

Let’s sing hello together
Hello, hello, hello
Let’s sing hello together
Hello, hello, hello
Let’s sing hello (Child’s Name)
The child/mom sings Hello, hello, hello
Do this for each child

Music Makers Song

What should we do when we come to sing come to sing come to sing
What should we do when we come to sing come to sing come to sing when we come to music makers
We will say hi to all our friends all our friends all our friends we will say hi to all our friends when we come to music makers
We will sit for circle time circle time circle time we will sit for circle time when we come to music makers
We will sing and clap our hands clap our hands clap our hands we will sing and clap our hands when we come to music makers
We will dance with all our friends all our friends all our friends we will dance with all our friends when we come to music makers
We will march in a marching band marching band marching band we will march in a marching band when we come to music makers
We will sit for storey time storey time storey time we will sit for storey time when we come to music makers.

The LA-la song by Janeen Brady (Bright Music) Uses puppets

Goodbye Song
Goodbye (Child’s name) goodbye (child’s name) goodbye (child’s name)
we are glad you came today.
Do this for each child, (and or mommies babies or everyone)
We are glad you came today

Fruit and Dessert Recipes

2008-12-17T12:19:00.000-08:00

CREAM PUFF PASTRY –Wendee Bacon
1/2 c. butter1 c. boiling water1 c. pre-sifted flour1/4 tsp. salt4 eggs
Put butter and water in small saucepan; stir over high heat until melted and liquid is boiling rapidly. Add flour and salt at once; raise saucepan a few inches above heat. Stir briskly. Mixture will come away from sides of pan and form a ball in center.
Cook and stir 30 seconds more. Remove from heat. Break 1 egg into the paste; beat fast until smooth and fluffy. Repeat until all the eggs are used.
Drop by whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches apart. Bake at 350 degrees until puffed and golden 35-40 minutes. Cool away from drafts. Cut off tops and fill with filling or ice cream.
CREAM PUFF FILLING:
1/3 c. sugar2 c. milk2 tbsp. butter2 tsp. vanilla2 tbsp. cornstarch2 egg yolks, slightly beaten
Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Cool and fill cream puffs.

Fresh Strawberry Pie --Rachel Cobia
(This recipe also works with peaches. Just replace the strawberry jell-o powder with peach, and the fresh strawberries with fresh peaches.)

Crust
2 C flour (plus more for consistency)
1 t salt
1 t baking powder
1 C vegetable shortening
ice water

Mix dry ingredients. Add in shortening with a pastry blender (a fork works too). Add more flour a little at a time until dough is in pea sized pieces. Using your hand, gently fold in just enough ice water to bring the dough together. As soon as it begins to stick together, form into a ball. DO NOT over handle or over mix the dough. Roll out on a generously floured surface (this makes about 1 1/2 crusts so you will not use all the dough but its not quite enough for 2 crusts). Transfer to a 9 inch pie plate and poke holes in the bottom with a fork. Bake at 425 for 10-15 minutes, or until edges are golden brown. Cool completely.

Filling
1 C sugar
1 C water
3 T cornstarch
3 T strawberry jell-o powder
2 T corn syrup
Fresh strawberries
Sweetened whipping cream

Mix sugar and cornstarch in a saucepan and add the water. Cook over medium high heat while stirring constantly until thick and clear. Remove from heat and whisk in jell-o and corn syrup. Cool completely. Fill cooled pie crust with fresh sliced strawberries and pour filling over the top. Chill for at least 2 hours. Serve with sweetened whipping cream (use hand mixer or kitchen aid with whisk to beat until soft peaks form. Add 1 t vanilla and powdered sugar to taste)...DON'T USE COOL WHIP OR REDI WHIP!! You need the real stuff :)

Blueberry Peach Cinnamon Muffins-- Chelsie Pedersen

½ cup blueberries
½ cup peaches, peeled and diced
3 cups flour
½ cup sugar
½ cup brown sugar
1 Tbsp baking powder
1 tsp salt
½ melted butter
3 eggs, beaten
1 cup milk

Topping
4 Tbsp melted butter
2 Tbsp sugar
2 tsp cinnamon

Mix flour, sugars, baking powder, and salt. Add butter, beaten eggs and milk, stirring until just bended. Carefully Fold in fruit. Fill greased muffing cups about 2/3 full. Bake at 400 degrees for 18-20 minutes, or until golden.
Brush tope with melted butter and sprinkle with cinnamon-sugar mixture.

Fruit Soup-- Denise Zemp

3 Tbsp Tapioca
2 ½ cups water
Bring to a boil and cool
Add:
6oz Orange Juice or 5alive
1 Tbsp lemon juice
2 Tbsp sugar
Pinch of salt
Then Add: What ever fruit you want:
Peaches
Grapes
Bananas
Kiwi
Honeydew
Family Fruit Salad-- Lucenda Usher
8 oz small curd cottage cheese
16 oz cool whip
2 cans 15 oz fruit cocktail (drained)
3 oz strawberry gelatin powder
1 cup marshmallows
Add Fruit of your choice if desired
Mix all above ingredients. Do not forget to drain fruit cocktail. Do not add water to gelatin. Refrigerate for one hour for best results.

Cherry Almond Dessert-- Tara Hille

1 cup margarine
1 ¾ cup sugar
4 eggs
1 tsp vanilla
1 ½ tsp baking powder
3 cups flour
2 cans cherry pie filling

Icing:
1/3 cup soft margarine
1 Tbsp water
2 cups Powdered sugar
½ tsp almond extract

Cream (beat) margarine and sugar; add eggs, one at a time, then add dry ingredients. Pour ½ batter on greased cookie sheet and spread out well. (it will be a thin layer) Spread cheery filling over top, then drop remaining dough on top in little pieces. Bake at 350 degrees for 30 minutes. Spread the following icing on while warm.

Icing:
Beat the ingredients well, until smooth. Add more water, if needed, or more powdered sugar to get a thin glaze.

Mal's Fruit Salad-- Malinda Williams

Two ripe white flesh peaches
1 pkg raspberries
1 pkg blackberries
1 pkg blueberries
pinch of powdered sugar (optional)

Peel and dice peaches. Wash the fresh berries and add to bowl of peach slices. Add powdered sugar acording to ripeness of peaches.

Chocolate Dipped Strawberries-- Brooke Stevenson

strawberries (as many as wanted)
bag of chocolate chips (ghiradelli is best)

Wash and dry all of the strawberries. Melt chocolate in a double boiler. If you don't have one, put chocolate chips in a microwave safe bowl and microwave for 30 seconds. Stir and continue microwaving for 15 seconds at a time, stirring after each time until smooth and melted. Hold each strawberry by the stem and dip into chocolate. Place the dipped strawberries on a plate or cookie sheet covered with wax/parchment paper. When all of the strawberries are dipped place them in the fridge for chocolate to harden. They only need to be refrigerated for about an hour. Enjoy!!!!

Homemade Ice Cream-- Mary Dawn Meier

5 c. cream
4 c. whole milk
1 can sweetened condensed milk
2 to 3 c. sugar
1/8 c. vanilla

Add flavoring - Ideas (Mrs. Richards Hot Fudge and Toasted Almonds, cooled, Mrs. Richards Caramel Topping, peach - canned peaches, or just plain vanilla is great). Freeze in ice cream freezer.

Easy Peach Cobbler--Joie Spencer, & Tiffany Caraway

1- 15 oz. canned peaches
1- 30 oz. canned peaches
1 pkg. yellow cake mix
1 stick (1/2 c.) butter

Spray the bottom of a 13"x9" pan. Pour both cans of canned peaches with juice into the bottom of the pan, and then cover evenly with the dry yellow cake mix. Cut slices of the entire stick of butter and place on top of the cake mix. Bake at 350 degrees for about 35-45 minutes or until the top is somewhat browned. Let it cool for about 10 minutes or so. Tastes great by itself or served with vanilla ice cream.

Fruity Coleslaw--Valerie Andelin

buy 1 bag of ready to eat coleslaw from the store (or you can cut up your own cabbage and carrots and make your own)
add 1 can chunky pineapple
cut up 1 apple
Mix everything together and lightly coat with Miracle Whip -the longer it sits, the wetter it will get so you don't need a whole lot of Miracle Whip

Greek Salad with Mizithra Cheese Emily Daniel

Tomatoes (seeds and excess juice removed) diced
orange bell pepper diced
yellow summer squash diced
green onions minced fine (whites included)
one clove garlic, minced

and I splashed apple cider vinegar on them and salt and peppered to taste. I let that set for 20 minutes while I got the greens ready and grated the Mizithra cheese. I used Pre-bagged Romaine lettuce, but you can use any sturdy green or red leaf lettuce.
Drain excess vinegar from vegetables and then toss with greens and grated Mizithra cheese. Add greek dressing as needed. (I used too much last night. You don't need very much because of the flavor you already get from the vinegar, salt and pepper and the cheese. I like St. Louis Bread Co's greek dressing. You can get it at the restaurant or Shop N Save.)

Berried Delight -Emily Gibb

1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup sugar
6 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
4 cups strawberries, hulled, halved
3-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding

MIX crumbs, sugar and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate 15 min.

BEAT cream cheese and 2 Tbsp. milk in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto crust; top with strawberries. Pour 3-1/2 cups milk into large bowl. Add dry pudding mixes. Beat 2 min. Pour over strawberries.
REFRIGERATE 4 hours or until set. Spread with remaining whipped topping just before serving. Store leftovers in refrigerator.

"Jamba Juice" Smoothies Alicia Alba

8 oz. juice or milk
2 big scoops ice cream (or non-fat frozen yogurt) or sherbet or both
1 cup frozen fruit (one type or a variety)

Ocean Sunrise:
raspberry juice, orange sherbet, strawberries, bananas

Caribbean Passion:
passion-mango juice, orange sherbet, peaches, mangos

Razzmatazz:
raspberry juice, raspberry sherbet, strawberries, bananas

Strawberries Wild:
apple-strawberry juice, vanilla ice cream, strawberries, bananas

Peach Pleasure:
peach juice, orange sherbet, peaches, bananas

Banana Berry:
apple-strawberry juice, vanilla ice cream, raspberry sherbet, blueberries, bananas

Mango Mango:
passion-mango juice, pineapple sherbet, mangos

Aloha Pineapple:
pineapple juice, pineapple sherbet, vanilla ice cream, strawberries, bananas

Orange A Peel:
orange juice, vanilla ice cream, strawberries, bananas

Peanut Butter Moo'd:
milk, vanilla ice cream, bananas, spoonful of chocolate syrup, spoonful of creamy peanut butter

Pumpkin Pleasure:
milk, vanilla ice cream, 1/4 cup frozen canned pumpkin pie filling (instead of fruit)

Nog Nog:
egg nog, vanilla ice cream, bananas

*** Add the ingredients in the order listed to give your blender an easier time of it

***Feel free to mix-it up and substitute as much as you want - just try to keep your ratio of liquid to ice cream to fruit about the same so that it will blend (add more liquid if you have problems).

***I tend to decrease the bananas in many recipes (or eliminate them completely) because the flavor can overpower the more subtle flavors.

***The original recipes call for a scoop of ice - I never do this because I think it just waters it down and makes it cheaper for the company to make (when I order from a smoothie place I always ask them to skip the ice - they usually add more of the other yummy ingredients to make up the difference)

***Most of these recipe combinations came from my memory of working at Zuka Juice, but you can go to the Jamba Juice website and look at their menu for more ideas of flavor combinations.

Fruit Pizza -Haydee Hyde ( I used only strawberries but you can use any berries and or any fruit) *from Anything Fruit night*

1 Pkg. Pillsbury sugar cookie dough
1/4 cup of sugar
1-8 oz. cream cheese
about 1 pint of strawberries.
Roll cookie dough on a pizza baking sheet and bake until done (it takes a little longer than the instruction on the pkg.) Let it cool. Mix the sugar and the cream cheese. Spread on cookie. Cut strawberries in slices and put them on top of cream cheese mixture. ENJOY!!!!!

Vegetarian Ventures Recipes

2008-12-17T12:04:00.000-08:00

Chili Mac and Cheese - Pat Fuhrman

1 package macaroni and cheese, cooked according to package directions
1 can chili beans
1 can Rotel tomatoes
Mix the ingredients together and enjoy. This is a great way to pack a little protein and vegetables into your mac and cheese.

Daddy Salad - Alicia Alba

1 can kidney beans
1 can black beans
sliced tomatoes
crumbled or shredded cheese (parmesan, mozzarella, or whatever is your favorite)
Italian dressing

Toss all of the ingredients together in a bowl to taste. You can also substitute your favorite beans, cheese, or other vegetables.

Latin Lentils - Emily Gibb

1 lb bag dried lentils, sorted and rinsed
1 envelope Sazon Goya seasoning (coriander and annatto)
1 medium onion, diced
1 t crushed garlic, about 2-3 cloves
2 c. shredded carrots
1 c. shredded cheddar cheese
2 T cream cheese
½ bunch cilantro, leaves only
Salt and cumin to taste

Combine lentils, seasoning, onion, garlic, and carrots, adding enough water to cover the ingredients by about 2 inches. Bring to a boil and reduce to a simmer. Continue to add water to maintain enough water in the pan until the lentils are cooked. Some water is needed to keep lentils from sticking and to help melt the cheeses, but too much will leave the lentils soupy. Play around with it to reach your desired consistency. Once lentils are cooked, add the cheeses and stir until melted and mixed in; add cilantro. Add any extra salt and cumin to taste. This meal can be eaten as a main dish over rice, adding tofu or chicken if desired, or as a great side dish to many other meals.

Apple Crisp -Lucenda Usher

Peel 4 medium apples and slice into a buttered caserole dish.
Mix :
1 tsp. cinnamon 3/4 c. flour
1/2 c. water 1/2 c. butter
1 c sugar 3/4 c. oatmeal (optional)
Work together until crumbly. Spread over

Thanksgiving Recipes

2008-12-17T11:55:00.000-08:00

Garlic Mashed Potatoes- Tara Hille

10 lb. Potatoes
3- 8oz Cream Cheese (softened)
16 oz Sour Cream
1 & 1/2 cup Butter (melted)
Pepper and Garlic Salt to taste

Peel and cut potatoes in half. Place in a large pot of water to boil. Boil until easily mashed. Drain water and use beaters to smooth potatoes. Add cream cheese, sour cream, butter, garlic salt and pepper to taste. Place in a baking dish and cover with tin foil. Bake at 350 degrees for 45-60 minutes.
This makes a large amount of Potatoes. Can be cut in half.

Apple Pudding- Liberty Vollmer

3/4 Cup sugar
1/3 cup all-purpose or whole wheat flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon vanilla
1 egg
1 medium apple, finely chopped (I always double the amount of apple because I love the fruit in the pudding.)
1/2 cup chopped nuts

Heat oven to 350 degrees. Beat sugar, flour, baking powder, salt, vanilla and egg in 1 1/2-quart bowl on medium speed until smooth, about 1 minute. St8ir in apple and nuts. Pour into greased pie plate, 9x1 1/4 inches. Bake until golden brown, about 30 minutes. Cut into wedges. Serve warm. 6 servings: 215 caolries per serving. (If using self-rising flour, decrease baking powder to 1 teaspoon and omit salt.)
Because this recipe does not include spices, I add cinnamon, and nutmeg to taste. This adds just the right taste.

Wassail- Fran Drown

1 gallon apple cider
2/3 cup sugar
2 teaspoon whole cloves
2 teaspoons whole allspice
2 three-inch cinnamon sticks
2 oranges, studded with cloves

Heat all ingredients except oranges: reduce heat. Cover and simmer 20 minutes. Strain punch and pour into punch bowl. Float oranges in bowl. 32 servings (about 1/2 cup each): 85 calories per serving. For a diabetic treat omit sugar.

Mom’s rolls- Malinda Williams

8 cups flour
1 cup sugar
1 cup canola oil (or shortening)
1 Tbs. yeast
4 cups milk
Scald the milk (11 min in microwave). If using canned milk, scalding isn’t necessary.
If using shortening melt it in the hot milk.
¼ cup warm water
½ tsp sugar

Add the yeast to the warm water/sugar mixture. The yeast will start to ferment and grow in the warm sugar water while you prepare the rest.
Mix the flour, sugar, milk, oil and yeast mix together. (MAKE SURE THE MILK HAS COOLED TO A WARM TEMP OR YOU WILL KILL THE YEAST).
Cover the soft dough with a moist towel and let rise in warm place until double (about 1 hour).
1 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
Sift together and knead into the risen dough.
Knead additional flour into dough until right consistency (not too sticky and not to floury and stiff).
Divide the dough into plastic bags (remove air from bag then seal) and refrigerate. The dough will continue to rise a little in the fridge so don’t fill the bags too full (I’ve had bags pop open).
Wait 8 hours before using for better dough.
Bake 375deg. For 20 min.
This dough lasts a good two weeks.

Cheese ball- Malinda Williams

2 (5 oz) jars kraft pimento cream cheese
1 (5 oz) jar kraft roca blue cheese
1 (8 oz) brick cream cheese
1 tsp worchestershire sauce
½ tsp accent
1 Tbs finely grated onion (easiest to grate if frozen)

Mix in food processor ( I use my egg beaters since I lack the processor)
Separate into bowls (I wrap it in plastic wrap first)
Chill for 4 hours before serving.
Good with pecans

Waldorf Salad- Jamie Hoskins

3 c. seedless or halved & seeded grapes
4 c. red apples, unpeeled, diced
1 pomegranite
3 c. celery, diced
2 c. walnuts, chopped
1 1/2 c. whipping cream, whipped
1 1/2 c. mayonnaise (Miracle Whip) ( I only use 1 cup)
1 tbsp. lemon juice
3 tbsp. sugar or to taste
Lettuce
Additional grapes & pomegranate seeds (optional)

Combine grapes, apples, celery and walnuts. Combine whipped cream,
mayonnaise, lemon juice and sugar. Mix well. Fold dressing into salad.
Chill well. Serve in lettuce-lined bowl. Garnish with additional
grapes and pomegranate seeds. Makes 12 to 15 servings.

Pecan Pie- Tiffany Caraway
This recipe makes enough filling for two pies or 48 tart size pies.

5 eggs
1 1/2 c. sugar
1 c. corn syrup
1/2 c. melted butter
2 c. pecans
1/2 tsp. vanilla (or a little more)
2 unbaked pie shells
In a bowl, mix eggs and sugar well, very very well! Then add corn syrup, butter, and vanilla. Mix and pour into pie shells. Add 1 c. of pecans to the top of each pie and bake at 375 degrees for 35 minutes.

Pecan-Topped Sweet Potatoes-Nicole Ward

3 c. cooked, mashed sweet potatoes
1 c. sugar
¼ c. butter, melted
2 eggs, well beaten
1 tsp. vanilla extract
1/3 c. evaporated milk
½ c. brown sugar
¼ c. flour
2 ½ TB butter, melted
½ c. pecan pieces

Preheat oven to 350. In a large bowl mix the first six ingredients and place into a 2-quart casserole. Combine last four ingredients and sprinkle on top of sweet potatoes. Bake uncovered at 350 for 25-30 minutes or until top is crispy.

Pumpkin Oatmeal Cookies- Nicole Ward

1 c. butter, melted and slightly cooled
1 c. sugar
½ c. brown sugar
1/3 c. pumpkin
1 egg
1 tsp vanilla
1 ¼ c. flour
2 c. oats
½ c. toasted chopped pecans or Chocolate chips
½ c. dried cherries (or craisins)
Heaping ½ tsp. cinnamon
¼ tsp ground nutmeg
½ tsp. salt
½ tsp baking soda

Mix butter, sugar, brown sugar & pumpkin. Mix well. Add egg & vanilla. Mix until smooth. Add remaining ingredients. Place on greased cookie sheet. Bake 10 minutes at 350.

Pumpkin Roll-Emily Barnet

Cake:
3 eggs
2/3 c. pumpkin
1 c. sugar
1 tsp. lemon juice
¾ c. flour
1 tsp. ginger
1 tsp. powder
½ tsp. salt
2 tsp. cinnamon

Mix together. Grease and flour a cookie sheet and pour in the batter, spreading evenly over ¾ of the pan (spreading it over the entire sheet will make it too thin). Bake at 375º for 10 minutes. Coat a dish towel in powdered sugar and turn the cake out onto the towel. Roll up the cake in the towel and allow it to cool (you do this so the cake cools in a roll so it will roll up easily after the filling is added).

Filling:
1 c. powdered sugar
4 TB butter
6 oz. cream cheese
½ tsp. vanilla
Beat until smooth. Unroll cake and spread filling over the top. Roll back up and refrigerate. This tastes best if it has been chilled several hours or over night.

Apple Cranberry Casserole- Heidi Fournier

Combine:
6 cups apples, chopped and peeled
1 1/2 cups dried cranberries
1 cup sugar
1/2 cup water
Topping:
1/2 cup melted margarine/butter
1 1/2 cups oats
1/2 cup brown sugar
1/3 cup flour
1/2 cup chopped pecans

Place apple cranberry mixture in casserole dish and cover with the oat topping. Bake at 350 for 1 hour.

Lemon Jello Salad- Janae Lott

This recipe can be cut in half
1 Large box lemon Jello
2 cups drained crushed pineapple
4 bananas
2 cups marshmallows
2 eggs
¾ cup sugar
4 Tbs cornstarch
1 pint heavy cream
1 tsp vanilla
¼ cup sugar

Step one:
Prepare jello as directed on the box. Drain the pineapple juice and set the juice aside. Pour the drained pineapple, 2 cups marshmallows, and sliced bananas into liquid jello. Put into a 9x13 pan and refrigerate.
Step two:
In a pan heat 1 cup drained pineapple juice, 1 cup water, ¾ cup sugar, 4
Tbs cornstarch, and 2 beaten eggs. Stir consistently until thick and refrigerate.
Step three:
Make whipping cream: beat 1 pint heavy cream, 1 tsp vanilla, and ¼ cup sugar until thick and foamy.
After step two is completely cool, beat together with step three. Pour mixture over set jello and refrigerate until serve.

Banana Cream Pie - Abbie Hafen

1 cup milk
1 pint half and half
1 tsp vanilla
3 tbsp flour
1/4 tsp salt
1/2 cup sugar
1 tbsp cornstarch
3 egg yolks

scald milk and half & half. In a bowl mix dry ingredients together and then add to the scalded milk UNTIL THICK.
Take off the heat and add the beaten egg yolks. Put back on the heat and cook a few minutes longer. Stir it
constantly to prevent scorching. take if off the heat and add 1 tsp vanilla. Put mixture in a bowl and cover with
saran wrap. (place saran wrap directly on the cream filling so it is touching it). then before placing it in a cooked pie
crust whip it with electric mixer. this makes it more creamy.

this makes one pie. I put bananas in the bottom of the cooked pie crust and then put the filling in and then place more
banana on the top. you can also use coconut instead if you desire!!

Lion House Roll Recipe - Leigh Christensen

2 tablespoons yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, margarine or shortening
2 tablespoons salt
2/3 cup dry milk
1 egg
5-6 cups flour

Mix yeast and water, let stand 5 minutes. Add sugar, butter, salt, dry milk, egg and 2 cups of flour. Beat until smooth. Gradually add remaining flour until soft dough is formed. Turn onto lightly floured board (or knead in stand mixer), cover and let double. Punch down the dough and divide into thirds. Roll each section into circles and cut into 12 pie-shaped pieces. Roll the slices into crescents and place on greased cookie sheet. Let rise until double. Bake at 400 degrees for 10-15 minutes.

Pecan-Topped Sweet Potatoes- Jamie Hoskins

Preheat oven to 350.
In a large bowl mix:
3 c. cooked, mashed sweet potatoes
1 c. sugar
¼ c. butter, melted
2 beaten eggs
1 tsp. vanilla extract
1/3 c. evaporated milk
Place into a 2-quart casserole dish.

Mix:
½ c. brown sugar
¼ c. flour
2 ½ TB butter, melted
½ c. pecan pieces Sprinkle on top of sweet potatoes. Bake uncovered at 350 for 25 minutes.
Top with marshmallows’ and bake another 5-10 minutes or until marshmallow are golden.

Bread Loaves or Rolls- Emily Gibb

5 cups flour (any combination of wheat and white, I do half and half)
1 egg
¼ cup oil
½ cup sugar
2 teaspoons salt
5 teaspoons yeast
2 cups water, hottest from your tap
Flour – up to 1 ½ cups extra to get the right consistency

Preheat oven to 350 and grease two bread pans, or larger pans if you are making rolls. Mix all ingredients in order listed, scraping the dough hook after the egg and oil, if using stand mixer.
Add the rest of the ingredients. Dough will be sticky, so continue adding flour in small increments until the dough pulls from the side of the bowl and is no longer sticky, but is still tacky. Either knead the dough by hand or let it knead in the stand mixer for a few minutes. Remove dough from bowl and separate into two equal parts, rolling out with a rolling pin and then rolling up with your hands, pinching the sides (for bread loaves) or into small-ish balls for rolls. Let rise until about doubled in size and then bake for 25-30 minutes. Remove from pan to a cooling rack immediately and melt some butter over the tops. Enjoy!

*I don’t do rolls often enough to really know how many this recipe makes, so just experiment and have fun with it.

Pumpkin Spice Frosted Cake- Chelsie Pederson

Cake:
1 spice cake mix
1 15 oz can pumpkin
1 cup Miracle Whip
3 eggs

Beat together and pour in greased 9X13 pan. Bake at 350 for 30 minutes. Cool and frost with cream cheese frosting.

Cream Cheese Frosting:
1 8oz package cream cheese, softened.
¼ cup butter, softened
2 tbl. Milk
1 tsp vanilla
4 cups powdered sugar

Thai cooking -Amy Larson

2008-12-17T11:51:00.000-08:00

Summer Rolls

Summer rolls are tasty, healthy and fun. You can serve it as a starter or a meal on its own. The possibilities for fillings are endless! This is just a basic recipe to get you started. Add and omit things according to your own taste. Kids can help too.

• Package of 8.5 inch rice paper wrappers (try an Asian market—usually they come in a round package the same shape as the wrappers)

• Some vermicelli noodles (very thin noodles—also available at an Asian

• Lettuce leaves (Romaine hearts work well)

• Shredded or julienned carrots

• Bean sprouts

• Any herbs you like: mint, cilantro, basil

• Green onions

• Sliced grilled chicken breasts

Fill a shallow dish with warm water. Immerse one sheet of rice paper in the water until it is pliable and most of the texture from the dry wrapper is gone. Transfer rice paper to paper towels or moist dish towel to absorb excess water. Leave 1 inch uncovered on the edge closest to you and start layering on the ingredients. Use less filling than that you should. If you overstuff the wrapper it will tear. Fold wrapper once over the filling, then fold in the sides and continue to roll tightly to the end. Keep rolls covered with a damp towel. DO NOT REFRIGERATE. Best if eaten within half an hour.

There are a lot of options for dipping sauces. Here are a few I like. MAKE SURE TO TASTE AND ADUST AS NECESSARY FOR YOUR LIKING.

Spicy peanut dipping sauce

Heat in a small saucepan over medium heat:

2 teaspoons vegetable oil

Add and cool, stirring for 5 seconds:

4 cloves garlic, finely chopped
1 small fresh Thai chili pepper, seeded and minced

Add and cook, stirring until thickened, about 4 minutes:

1 cup water
¼ cup soy sauce
1/3 cup chunky peanut butter, preferably unsweetened
1 tsp. packed light brown sugar, or to taste
3 Tbsp. chopped unsalted roasted peanuts

Remove from heat and stir in, if desired:

1 Tbsp. finely chopped fresh mint leaves

Serve warm or at room temperature. This sauce will keep, covered and refrigerated, for up to 1 week.

Sweet chili dipping sauce

¼ cup rice wine vinegar
2 Tbsp. fish sauce
¼ cup hot water
2 Tbsp. sugar
1 lime, juiced
1 tsp. minced garlic
1 tsp. red chili paste

Green Papaya Salad
(Som Tum Thai)

Som Tum is a hit with almost everyone who has a chance to taste it. It is traditionally made using a mortar and pestle. If you don’t have a mortar or pestle, mince the Thai chili and garlic and combine all of the ingredients in a mixing bowl. I find that it’s a bit easier to mix everything in a Ziploc bag. That way, you can thoroughly mix all the ingredients without getting anything else dirty.

Shredded carrots or cucumbers can be substituted for shredded green papaya. It’ll just be a cucumber or carrot som tum instead of a papaya som tum. This should have the sweet, sour, hot and slightly salty explosion of flavor right when you put it in your mouth. The level of heat will depend on how many chili peppers you use. If you don’t have fresh peppers on hand, go ahead and use the crushed red pepper flakes that you can get from any grocery store.

1 pound shredded green papaya (use a julienned shredder if you have one)
2 Thai chilies (add more pepper if you want it hotter!)
1 small clove of garlic
2 strings long bean (cut into 1 inch lengths) ( optional)
1 tablespoon chopped roasted peanut
5 cherry tomatoes (cut in half) ( any type of tomatoes will do)
1 ½ tablespoon palm sugar (or white sugar)
1 ½ tablespoons lime juice
1 ½ tablespoons fish sauce

Serve this salad with any grilled meat or fish and rice, and your mouth will thank you!

Tip: Fresh peppers can be washed, stems removed and then stored in the freezer.

Laap (or Larp) Chicken

This very typical Lao dish may also be made with Beef, pork, turkey or fish. This is a very healthy dish that’s packed with flavor. You can cut back on herbs that you don’t like or don’t have readily on hand. This is supposed to taste savory and somewhat sour with the mingling of the different aromatic herbs. You can also put all the ingredients in a Ziploc bag and mix it up that way.

1 lb. skinless boneless chicken breasts
2 Tbsp ground toasted rice
2 stalks of green onions
3 Tbsp coarsely chopped Mint (optional, but adds zing)
3 Tbsp coarsely chopped fresh cilantro
2 Tbsp fresh lime juice
11/2 Tbsp Asian fish sauce
1 tsp finely minced white part of lemongrass (optional)
1 tsp finely minced galangal (optional)
1 to 2 small (1-inch) fresh Asian chilies such as bird or Thai, minced (optional- for heat)

Directions:

1. Cook chicken breast in however way you would like it cook. Most recipes will ask for ground meat to be cooked with a little oil on the stovetop. To keep it healthier, I prefer meat grilled or cooked in the oven.
2. Slice chicken into thin slices, or chop into a small, mince-meat-like consistency.
3. Mix all the ingredients together in a bowl and serve with a plate of fresh veggies.

How to make ground toasted rice
1. Toast rice (straight from the bag) in a dry, small heavy skillet over moderately high heat, stirring constantly, until golden brown, 4 to 6 minutes (rice will smoke).
2. Grind to a coarse powder in an electric coffee/spice grinder or with a mortar and pestle.
3. Store in a container for future use. If you store it in the freezer, it’ll last for a very long time.

Pad Thai

This is a great website to look at before you start cooking your Pad Thai. The author of this blog did a great job at explaining the ins and outs of making a great Pad Thai.
http://chezpim.typepad.com/blogs/2007/01/pad_thai_for_be.html
However, it does not give exact measurements (my style!), so here is another one with exact measurements:
http://www.importfood.com/recipes/tstirfryNoodle.html

Check out this website for the recipe. I know it seems like a huge list of ingredients, but you can cut out anything you can’t get, don’t like or plain just don’t have. Having said that, following are bare basic ingredients that you’ll need:

1. Rice Stick Noodles (Pho Noodles)
2. Garlic and shallots (if you don’t have shallots, try using diced onions or the white part of the green onion stalk)
3. Fish sauce (if you want, you can add half soy sauce and half the fish sauce)
4. Something sour (tamarind or vinegar)
5. Something sweet (sugar or palm sugar)
6. Chicken, shrimp and/or tofu
I also add something spicy (red pepper flakes work just fine)

Be sure to mix up your sauces first and give it a taste. It should taste a little salty mingled with sweet and sour flavor. Have the sauce sitting near your stove and slowly add it to your noodles. Be sure to taste your noodles (for you might not need all the sauce) especially if you’re cutting back on the one or more of the ingredients. The unused sauce can be store in the refrigerator for future pad thais.

Tip: I find that I have better control if I use tongs to stir the noodles during cooking. Also, a cheap wok will last you for years and works for the best for making delicious Pad Thai.

This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!
Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand! This is our variation, and please see our street vendor photos & video (below) for others. For a very simple, fast, easy-to-prepare Pad Thai, please click here for an instant version--you can start with that and add more ingredients to change the flavor as well.

This recipe requires 1 cup of dry roasted, unsalted peanuts. For best preparation, coarsely break them up in a stone mortar and pestle.

Pad Thai

Ingredients
8 ounces Chantaboon rice noodles. These should be soaked at room temperature for an hour or more depending on how soft you prefer the noodles. It may take some experimentation to determine your preference, start with warm water.
5-6 cloves garlic, finely chopped.
2 tablespoons chopped shallots
1/4 cup dried shrimp or 1/2 fresh cooked shrimp
1/4 cup fish sauce
1/4 cup regular sugar (or crushed palm sugar but it doesn't make much difference).
2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 medium egg, beaten
1/4 cup chopped chives
1/2 cup roasted peanuts, coarsely broken up.
1 cup bean sprouts
1/2 cup tofu that has been diced (1/2" cubes), marinated in dark sweet soy. "Firm" tofu works best.

Method
Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing color. At this point one option is to add chicken meat and cook a bit longer, if you prefer chicken pad Thai. Add the remaining ingredients except the egg and the bean sprouts, and stir fry until the noodles soften (about 5 minutes). As you stir the noodles, periodically throw in 1-2 tablespoons of water, and after 2-3 minutes add 1 tablespoon of rinsed, salted radish (optional). Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you don't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point). At this point, a very tasty but optional addition is a small handful of dried shrimps. Add the bean sprouts and cook for no more than another 30 seconds. Remove from the pan to a serving platter.

Garnish
Mix a tablespoon of lime juice with a tablespoon of tamarind juice and a tablespoon of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely ground roasted peanuts. Sprinkle this mixture on the cooked pad Thai. Cut several limes into segments and also slice up some cucumber into rounds then halve the rounds. Put the lime segments and cuke segments around the serving platter.

Pad thai is served as above. You may add Thai chili powder, sugar and crushed peanuts at the table.

Surprise Night Recipes

2008-12-17T11:48:00.000-08:00

Ham with Rice and Pineapple—Pat Fuhriman

4 cups instant rice
1 pkg chicken noodle soup (Lipton type)
5 cups water
1 small onion chopped/diced
3/4 cup chopped celery
1 can crushed pineapple
Ham cubed/diced/sliced

Spices "to taste"
Cumin
Oregano
Soy Sauce
Worcestershire Sauce

Cream Cheese Dip—Brooke Stevenson

8 oz. package of cream cheese softened
Large container of small curd cottage cheese
Bacon bits - as many as you like
2 Green onions
Garlic salt
Season all

Mix all ingredients together and season to taste. Serve on ritz crackers.

Jerk Chicken Salad—Pampered Chef-- Jamie Hoskins

1 T. Olive oil
1 T. Jamaican Jerk Rub
1 pound chicken tenders
1/2 medium pineapple
1 red bell pepper
3 green onions
2 heads romaine lettuce
1 can black beans (drained)
6 slices bacon, cooked, drained, and crumbled.

Dressing
2 limes
1/3 cup mayo
2 T. pineapple preserves

Whisk together oil and jerk rub. Add chicken. Coat well and set
aside. Cut pineapple into 1/4 inch slices. Heat pan over medium heat
for 5 minutes. Add chicken and cook 3-5 minutes on each side. Remove
and cut into bite size pieces. Add pineapple and cook one minute on
each side. Remove and set aside with chicken.
Thinly slice bell pepper and green onions. Arrange large romaine
leaves on a large round platter with top of pineapple in the center.
Chop remaining romaine lettuce. Layer in lettuce leaves as follows:
Additional lettuce, beans, chicken, pineapple, bell pepper, bacon, and
onion.
Dressing: zest one lime. Juice both limes and add zest to lime juice.
Mix in mayo and pineapple preserves. Drizzle over salad.

Three Cheese Tomato Appetizer Tart— Pampered Chef—Wendee Bacon

1 refrigerated pie crust (from 15 ounce package) soften as directed on package
1 cup (4oz) shredded mozzarella cheese, divided
1 package (8 ounces) reduced fat cream cheese, softened
1 egg
2 Tablespoons all-purpose flour
2 garlic cloves, pressed
¼ cup snipped fresh basil leaves
3 plum tomatoes, thinly sliced
2 Tablespoons (1/2 ounce) grated fresh parmesan cheese
Additional snipped basil (optional)

Pre-heat oven to 400 degrees. Gently unfold crust onto Baker’s Mat; roll to an 11 ½ inch circle. Press into bottom and up sides of Tart pan. Prick bottom of crust. Bake 10-12 minutes or until golden brown; remove from oven. Sprinkle with half mozzarella cheese and set aside.

In a Classic batter bowl, combine cream cheese, egg, flour, and garlic pressed with Garlic press; whisk until smooth. Add remaining mozzarella cheese and basil; mix well. Spread cheese mixture over crust using Small spreader.

Thinly slice tomatoes using Ultimate Slice and Grate fitted with a v-shape blade. Arrange tomato slices in a overlapping circular pattern to completely cover cheese mixture. Sprinkle with parmesan cheese. Bake 18-20 minutes or until cheese is melted and edge of crust is deep golden brown. Let stand 5 minutes; sprinkled with additional snipped basil, if desired.

Yield: 12 servings.

Philadelphia Oreo no-bake cheesecake—Kraft Foods—Tara Hille

1 pkg. (1lb. 2oz) Oreo Chocolate Sandwich cookies, divided
¼ cup (1/2 stick) butter, melted
4 pkg. (8oz. each) Philadelphia cream cheese, softened
½ cup sugar
1 tsp. vanilla
1 tub (8oz) Cool Whip whipped topping, thawed

Line 13x 9 inch pan with foil, with ends of foil extending over sides of pan. Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of prepared pan. Refrigerate while preparing filling.

Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in hipped topping and chopped cookies. Spoon over crust; cover.

Refrigerate 4 hours until firm. Store leftover cheesecake in refrigerator.

Serves 24

Creamy Lemon Squares—Kraft Foods—Emily Barnett

20 Reduced Fat NILLA Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold margarine
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice
1/4 tsp. Baking Powder
2 tsp. powdered sugar

PREHEAT oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.

MEANWHILE, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder; pour over crust.

BAKE 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.

Red Lobster Biscuits (from Tiffany Caraway)—Malinda Williams

2 c. Bisquick
2/3 c. milk
1/2 c. shredded cheddar cheese
1/2 c. buttler or margarine, melted
1/4 tsp. garlic powder

Heat oven to 450 deg. Mix Bisquick, milk, and cheese until soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8-10 minutes, until golden brown. Mix butter and garlic powder. brush mixture over warm biscuits before removing from cookie sheet.

Salad Recipes

2008-12-17T11:43:00.000-08:00

Salad de Maison- Abbie Hafen

1 Whole Lemon, Juiced
3 Whole Garlic Cloves
1 Tsp. Salt
1/2 Tsp. Pepper
1/4 Cup Vegetable Oil
8 OZ Bacon, cooked crisp and drained
2 Whole Romaine Lettuce Heads
2 Cup Cherry/Grape Tomatoes
1 Cup Swiss Cheese grated
2/3 cup slivered toasted almonds
1/3 cup grated parmesan cheese, fresh
1/3 cup sunflower seeds
croutons
salt and pepper

At least 3 hours in advance of serving, prepare dressing and let stand. Cook bacon until crisp, diced or crunched after cooking. Cut tomatoes in half. Grate swiss cheese and toast almonds. Prepare romaine by cutting or tearing into smallish pieces, then chill well. Toss all ingredients at the last minute with the dressing, then topping with parmesan cheese, the bacon chunks, salt and pepper and sunflower seeds. Then last of all the croutons. Scrumptious!!!!

Top Ramen Chicken salad-- Tara Hille

2 Chicken breasts or 1 small can white chicken chunks
1 medium head cabbage
4 green onions
½ cup slivered almond
2 Tbsp. sesame seeds
1 pkg. Top Ramen Noodles (chicken flavor)
Dressing: (I double all ingredients but seasoning mix, I like a lot of dressing!)
½ cup salad oil
3 Tbsp. rice vinegar
4 Tbsp. sugar (Splenda works well)
½ tsp. salt
1 pkg. seasoning mix from Top Ramen
1 Tbsp. Sesame oil

Cook chicken, cool, and cut in small pieces. Chop cabbage and green onions. Toast almonds and sesame seeds together in 1 Tbsp. oil. Crumble the uncooked noodles. Mix all these together. Set aside while making dressing.

Dressing; Mix all ingredients together. (I use a tupperwear with a lid, and shake.) Right before serving mix dressing well before pouring over salad.

Strawberry & Chicken Salad --Michelle Beheiter

1pkg (10 oz) romaine salad greens or 8 cups torn romaine
1 pkg (6 oz) Louis Rich Oven Roasted Chicken Breast Cuts
1 can (15 oz) mandrin orange segments, drained
2 cups sliced straberries
1/2 medium red onion, sliced
1/2 cup Sliced Almonds
1/2 cup Creamy Poppyseed dressing

Toss romaine in large bowl with chicken cuts, oranges, strawberries and onion.
Sprinkle with almonds
serve with dressing Makes 4 servings

Mediterranean Chicken pockets ( summer)-- Juli Hancock

Total prep Time20 minutes
Serve 4-5
1 teaspoon canola spray
11/2 lbs boneless chicken breast
1 10 oz. Box frozen peas
2 med tomatoes, washed and chopped
2 oz. Feta cheese, crumbled
1 scallion, washed, trimmed, and chopped
½ cup plain nonfat yogurt (low fat)
½ cup fat free mayonnaise
1 tablespoon lemon juice
½ teaspoon dried dill weed
8 pita bread rounds
½ small head iceberg lettuce, outer leaves removed,
Washed, dried and separated into leaves
Cook chicken and then dice.

Add all the rest and stir well.
Then open pita and put lettuce to line the pita
Put a spoon full mixture in side the lettuce.
And Enjoy.
Substitution: instead of pita pockets you can use flour Tortillas

ORANGE JELLO -- Mary Dawn Meier

1 large package orange Jell-O (or raspberry)
1 large package cooked lemon pudding (or vanilla)

Make each according to package directions, then mix together and beat with mixer about 15 minutes. Let set several hours or overnight.

Topping:
1 small package instant lemon pudding
1 c. milk
1 c. powdered sugar
1 (8 oz) container cool whip

Mix all ingredients together and put over jell-o pudding mixture.
Variation: Recipe may be converted to a raspberry jello as noted in the paranthesis. After mixing the rasberry and vanilla pudding together mix in 1 package raspberries. I usually half the recipe.

Italian Chicken and Pasta Salad --Joie Spencer

16 oz. box bow tie pasta, cooked and drained (salt water before adding pasta)
1 lb. bacon, cooked, drained and crumbled
4 boneless, skinless chicken breasts, cooked*, and diced
1 pkg. sun-dried tomatoes, julienned (non-marinated)
2 pkg Knorr pesto sauce mix (regular or creamy), prepare according to directions on pkg. using virgin olive oil
Romano Cheese

*Chicken- dissolve two chicken bouillon cubes in 2 cups boiling hot water. Add a generous amount of garlic salt to the water and stir. Put chicken in crock pot and pour the bouillon over the top and set on low. Frozen chicken cook 6-7 hours, or thawed chicken 3-4 hours or until done.
Put pasta in the bottom of a large bowl then add chicken, bacon, and sun-dried tomatoes. Mix together. Pour pesto sauce over the top and mix thoroughly. Sprinkle with finely grated Romano cheese. Mix through.
** The amount of bacon, chicken, and sun-dried tomatoes may be varied according to your own tastes.

Jello Salad --~Valerie Andelin

1-16 oz. tub of Cool Whip
1-16 oz. tub of Cottage Cheese
1-large package of Strawberry Jello (or any flavor of your choice)
1-can of pinapple chunks drained
1-can of mandarin oranges drained (feel free to add any other fruit you think would taste good in it)

Combine cool whip, cottage cheese and jello in a large bowl and mix well. Let stand in fridge for 3-4 hours. Add fruit before serving (allows jello to set up better).

Summer Pasta Salad --Jamie Hoskins

1/2 lb Rotini noodles
tomatoes
cucumbers
green onions
steamed broccoli
steamed cauliflower
olives
Kraft shredded parmesan, romano and asiago cheeses
Kraft sun-dried tomato dressing

Mix together in desired amounts and marinate in the fridge overnight.

Turkey Salad -- Emily Burneson

1 qt. turkey, cooked and chopped
1 can water chestnuts, sliced, drained
1 C seedless grapes
1 C celery, chopped
1 C sliced almonds
1 C pineapple chunks or tidbits, drained

Dressing:
1 C mayonnaise
1 tsp curry powder
1 tsp soy sauce
1 tsp lemon juice

Combine dressing ingredients then pour over the salad, and toss. Serve atop lettuce.

Teriyaki Chicken Salad-- Malinda Williams

1 lb boneless, skinless chicken breasts
1/3 c. Soy sauce
2/3 c. Teriyaki sauce
½ tsp. Garlic powder
Salt & pepper to taste
Iceberg lettuce (or butter lettuce)
Red leaf lettuce (or Romaine)
1 bunch green onion, thinly sliced
1 pkg. square won tons, cut in strips
¼ c. slivered almonds
2 Tbs. sesame seeds

Dressing:
½ cup vegetable oil
8 Tbs. sugar
8 Tbs. red wine vinegar or rice vinegar
1 tsp. sesame oil

Marinade chicken in mixture: 1 part soy sauce, 2 parts teriyaki sauce, garlic powder, salt and pepper for 2 hours to overnight. Bake chicken at 350 deg for 25-30 minutes, broil or the last 5 min. Shred ½ of meat. Thinly slice rest of meat to lay on top.
Mix lettuces and onions in a serving bowl. Fry won tons and sesame seeds in wok. Blot off oil. Toast almonds. Toss all in salad, adding shredded chicken. Mix dressing ingredients. Add to salad & serve.

Orzo Dried Cherry Pasta

16 oz. orzo pasta, cooked, draining and drizzled with olive oil. Allow to cool.
Add a package of pine nuts, a package of dried cherries, and about a cup each of chopped fresh basil and spinach. Amounts can vary – make to taste. Serve at room temperature or chilled.

Chinese Chicken Salad
Dressing:
¼ cup vegetable oil
2 T sugar
2 T cider vinegar
1 T soy sauce
½ t ginger
¼ t salt
¼ t pepper

Salad:
1 head romaine lettuce, chopped (about 8 cups)
3 cups cooked chicken, cubed
1 cup chow mein noodles
½ cup chopped cashews
¼ cup toasted sesame seeds
2 scallions, sliced

Whisk dressing ingredients until blended. Pour over salad ingredients and toss to coat. Serves four.

Classic Pepperoni and Vegetable Pasta Salad

1 pouch Pasta Mix (Betty Crocker Suddenly Salad)
1 pouch Seasoning Mix (also Betty Crocker Suddenly Salad)
Cold water and vegetable oil called for on the Suddenly Salad box
1 cup ready-to-eat pepperoni slices, cut in half
8 ounches frozen broccoli, carrots, and cauliflower – cooked and drained
2 ¼ ounce sliced olives

Make pasta salad as directed on box. Stir in remaining ingredients. Refrigerate at least 1 hour. Cover and refrigerate any remaining salad. Serves four.

Caribbean Salad

- Iceberg and Romaine Lettuce - add other salad additions as desired: carrots, red cabbage, celery, etc.

- Pineapple Chunks – canned or fresh

- Pico de Gallo - chop and mix 2 tomatoes , ½ onion, ¼ c yellow bell pepper, 1T cilantro.

- Wanton Wrappers – sliced into strips and fried in oil

- Chicken Breasts - marinated in ginger, sesame seeds, sesame oil, and soy sauce)

- Honey Lime Dressing - combine the following ingredients in a blender: ¼ c red wine vinegar, ½ c olive oil, juice of 1 lime, 4 T honey, 2 T mayo, 2 t dijon mustard, 1 t regular mustard, ¼ t dry mustard, ¼ t salt, 1 t onion, ¼ c fructose, dash black pepper, paprika, 5 drops tobasco, ¼ t horseradish

Toss lettuce salad with pineapple and Pico de Gallo. Top with grilled chicken, dressing, and wontons.

Slow Cooker and Food Storage Recipes

2008-12-17T11:38:00.000-08:00

Awesome Slow Cooker Tips

• Because slow cookers cook at a low heat for a long time, they’re perfect for dishes calling for less tender cuts of meat.
• Don’t use slow cooker to reheat leftover food. Use a microwave oven, the stove top or the oven for reheating.
• To reduce the amount of fat in slow cooker meals, trim an discard excess fat from meats, or choose lean cuts. Also, fat can add an unpleasant texture to the finished dish.
• Don’t add water to the slow cooker, unless the recipe specifically says to do so.
• Keep the lid on!! The slow cooker can take as long as 30 minutes to regain the heat lost when the cover is removed. Only remove the cover when you’re instructed to do so by the recipe.
• Tapping or spinning the cover until the condensation falls off will allow you to see inside the slow cooker without removing, the lid.
• Consider using your slow cookers as an “extra: oven or burner when entertaining. The slow cooker can cook other dishes while the holiday roast is in the oven.
• When adapting your own recipes for the slow cooker, use canned evaporated milk, nonfat dry milk or undiluted condensed soups instead of milk to make smooth dips and sauces.
• When adapting your favorite recipe for a slow cooker, reduce the liquid by as much as half, because food doesn’t lose as much moisture during slow cooking as during conventional cooking.
• Dairy products should generally be added during the last 30 minutes of cooking time unless the recipe states otherwise.
• For a party, use a small-sized slow cooker on the LOW or WARM setting to keep hot dips warm.
• When adapting conventionally prepared recipes for your slow cooker, revise the amount of herbs and spices you use. Whole herbs and spices increase in flavor while ground spices tend to loose flavor during slow cooking.
• When preparing ingredients for the slow cooker, cut into uniform pieces so that everything cooks evenly.
• Root vegetables, such as potatoes, carrots and onions should be placed in the bottom of the pot, under the meat, for faster cooking.
• Vegetables, such as zucchini, mushrooms, and tomatoes should be added during the last 45 minutes of cooking time so they don’t over cook, unless otherwise stated.
• Don’t worry about making big batches of food in your slow cooker. Instead plan ahead to freeze the leftovers as individual portions. Just reheat a single serving in the microwave for fast meals.
• Recipes calling for raw meats should cook a minimum of 3 hours on LOW for food safety reasons.
• It’s not necessary to brown meat before slow cooking. If you prefer the look and flavor of browned meat, don’t skip this step.
• Browning pork and hamburger before adding to the slow cooker helps reduce the fat. Just remember to drain off the fat!
• Dairy products should be added at the end of the cooking time, they will curdle if cooked in the slow cooker for a long time.
• Unless you have a 5,6 or 7 quart slow cooker, cut any roast larger than 2 ½ pounds in half so it cooks completely.
• Only fill slow cooker one half to three quarters full. The food will not cook properly is the cooker is filled to the brim. Also, if the food and liquid level is lower the food will cook too quickly.

Converting recipes to the slow cooker:

Many recipes can be converted to cooking in the slow cooker. Soups and stews are a natural favorite for the slow cooker, and casseroles and most meats benefit from the low temperatures and even cooking heat. Reduce the amount of liquid called for in the recipe, since liquids do not evaporate in the slow cooker. However, if you are cooking rice, beans, or past, don’t reduce the liquid. You generally need twice as much liquid as product to cook these ingredients.

Below is a list that will help in converting oven and stovetop cooking times to the slow cooker:

Oven or Stovetop Cooking time LOW cooking time HIGH cooking time
15-30 minutes 4-6 hours 1.5-2.5 hours
35-45 minutes 6-8 hours 3-4 hours
50 minutes-3 hours 8-18 hours 4-6 hours

Wassail – Michelle Marshall

Ingredients:
2 quarts apple juice or cider
1 pint cranberry juice
3/4 c. sugar
1 tsp. aromatic bitters
2 sticks cinnamon
1 tsp. whole allspice
1 small orange, studded with whole cloves
Put all ingredients in crock-pot. Cover and cook on High for 1 hour, then on low for 4 to 8 hours. Serve warm from crock-pot. (About 12 cups.)

Hot Fudge Cake- Crock Pot Style- Lindsay Darley

Ingredients:
Mix Together:
1 Cup brown sugar
1 Cup flour
2 tsp baking powder
½ tsp salt
3 Tbsp cocoa

Add:
½ Cup milk
2 Tbsp melted butter
1 tsp vanilla
Pour batter into bottom of crock pot

Mix:
¾ Cup brown sugar
¼ Cup cocoa

Sprinkle this mixture on top of the batter
Pour 1 ½ Cups boiling water over dry stuff. Do not mix. Cook 2-3 hours on high.
Serve with a dollop of Cool Whip!

Curried Chickpeas and Kale- Emily Gibb

Ingredients:
2 Tlbs oil
1 ½ cups chopped onion
4 cloves garlic, minced
½ tsp cumin
1 ½ Tbls curry powder
1 tsp ground ginger
1 tsp ground coriander
3 cups chopped kale, or 1 pkg frozen spinach
2 cups vegetable or chicken broth
3 cups cooked chickpeas
2-3 cups diced/chopped potatoes
1 cup, or 1 (14oz) can, chopped tomatoes
Salt to taste
Plain yogurt/sour cream (optional)
Cilantro (optional)

Heat oil in a pan. Sauté onion and garlic until onion starts turning clear. Add cumin, curry powder, ginger and coriander and continue to sauté for 2-3 minutes. Combine all ingredients on the slow cooker and cook on high for 4 hours, or on low for 8 hours. Serve over rice or couscous, topped with a dollop of yogurt and sprinkled with cilantro.

Steel-cut Oatmeal- Emily Gibb

Ingredients:
1 cup steel-cut oatmeal
4 cups water
½ cup raisins
½ cup craisins
1 apple, chopped

*You can add any fruit that you like, the sweetness makes the oatmeal really yummy. Nuts and spices, like cinnamon, can also be added, before or after the cooking.

Find a bowl that will 1) fit comfortably inside your slow cooker with the lid on, and 2) that will comfortably hold all of the ingredients. Put all the ingredients into the bowl and place it inside the slow cooker. Slowly pour water AROUND the bowl that you have placed into the slow cooker, until the water has reached about half way up the side of the bowl. You are creating a bain-marie, or water bath, in which to cook the oatmeal. Put the lid on and cook on low for 8 hours. Go to bed. Enjoy a warm, filling breakfast!

Slow Cooker Cheesecake –Emily Gibb (…. I know, it sounds crazy)

Ingredients:
Crust:
1 cup graham cracker crumbs
2 Tbls brown sugar
3 Tbls melted butter

Filling:
16 oz cream cheese, softened
¾ cups
2 large eggs, room temperature
¼ cup heavy cream (I used evaporated milk)
1 tsp vanilla
1 Tlbs flour

Find a heat-resistant dish that will fit inside your slow cooker for the cheesecake. You are going to create a bain marie, or water bath. Put crumbs, brown sugar and melted butter in a small bowl and stir until wet and crumbly. Press the crumbs into the bottom and up onto the sides of the dish you are going to use. In a separate bowl cream the cheese, sugar, eggs, heavy cream, vanilla and flour until well blended. Pour the cheese mixture slowly onto the crust. Pour about 1 cup water into the bottom of your slow cooker and slowly lower the dish inside, being careful not to slosh the water onto your cheesecake. Add more water if necessary; be sure that the water level reaches about half-way up the side of the dish. Cover and cook on high for 2-3 hours. Check after 1 hour, just in case yours cooks faster. The cheesecake is done when the edges are set up and are no longer shiny. Touch lightly to see that none sticks to your finger. Let the cheesecake sit in the cooling slow cooker for 1 hour. Chill in the refrigerator for about 2 hours before cutting and serving.
This site has lots of recipes, many that you wouldn’t traditionally use a slow cooker for, as well as many other helpful links: http://crockpot365.blogspot.com/

Moroccan Chicken Stew with Dried Apricots-Ashley Timm
From “Slow Cookers for Dummies”

Ingredients:
4 (6-oz) boneless, skinless chicken breast halves
4 garlic cloves, peeled and minced
¾ cup dry white wine (Can substitute chicken stock for this as well)
¾ cup chicken stock
1/3 cup white wine vinegar
2 TB olive oil
¼ lb dried apricots, finely chopped
½ cup sliced pimiento-stuffed green olives
¼ cup firmly packed dark brown sugar
3 TB dried oregano
2 tsp ground cumin
2 TB cornstarch
2TB cold water
Salt and freshly ground black pepper
2 cups hot couscous or rice

1. Rinse chicken and pat dry with paper towels. Trim fat, and cut chicken into 1-inch cubes. Arrange chicken in the slow cooker.
2. Combine garlic, wine, stock, vinegar, oil, apricots, olives, brown sugar, oregano, and cumin in a bowl. Pour over chicken. Cook on low for 6 to 8 hours or on high for 3 to 4 hours or until chicken cooked through and no longer pink.
3. If cooking on low, raise heat to high. Mix cornstarch and cold water in a small cup. Stir mixture into chicken. Cook for an additional 15 to 20 minutes or until juices are bubbling and slightly thickened. Season with salt and pepper. Serve stew over couscous or rice.

Chicken and Green Chile Slow Cooker Chili- Amy Larson

Estimated Cost: $6.00 for 4 servings
Money Saving Tips: This one relies on dried pinto beans so it's budget friendly already, especially if you've got chicken and canned green chilies on hand. Green salsa is also called salsa verde, but you can also use canned green enchilada sauce.

Ingredients:
1 and 1/2 cup dried pinto beans
4 cups chicken or vegetable broth
2 tablespoons flour
1 cup chopped green chilies, or 1 (7 ounce) can
1 cup green salsa (Herdez is my favorite) or green enchilada sauce
1 large onion, chopped
1/2 to 1 teaspoon dried cumin
3/4 lb. boneless, skinless chicken
if desired sour cream, chopped cilantro, tabasco for serving

Coat the inside of your slow cooker with cooking spray. Combine beans, broth, flour, chilies, salsa, onion, and cumin. Place chicken on top. Cover and cook on high for 4-6 hours, or low for 8-10 hours. Remove lid and reach in to the crock pot and shred chicken with fork. Stir into chili taste for seasonings and add salt and pepper if needed and serve.

Food Storage Bread- Alicia Alba

1 ¼ cup warm water
2 T powdered butter
3 cups flour
2 T sugar
3 T powdered milk
1 ½ t salt
2 t yeast

Combine all of the dry ingredients, then add the water and knead. Let rise in a warm place until doubled in size. Knead again and shape into loaf. Let rise again and double in size. Cook for 15-20 minutes at 350 degrees or until golden brown.

Lemon pepper Chicken- Michelle Maddox

Ingredients:
3lbs frozen chicken
4 cans cream of chicken soup
2 tsp. minced garlic
1/4 c dried onions (or 1 reg. onion diced)
4Tbs. lemon pepper seasoning

Cook for 3 hours then pull chicken out and cut it up. Put it back in and add a bag of frozen veggie medley (I do the one with broccoli, cauliflower, water chestnuts, and carrots). Cook for another hour.
I Cut this recipe in half because it make so much.

Favorite Recipes

2008-12-17T11:34:00.000-08:00

Snicker Apple Salad ~ Chelsie Pedersen

5 large granny Smith apples, cut into bite-size pieces
1 (3oz). vanilla instant pudding mix
1 (8oz) cool whip
1 cup milk
4-5 regular size snicker bars, cut up

Mix milk and pudding. Add cool whip. Fold in apples and snicker bar chunks and chill.

Cream Cheese- Oatmeal- Sugar Cookies ~ Amy Mortensen

1 cup butter
6 oz. cream cheese (low fat optional)
1 cup sugar
1 tsp. vanilla
2 cups flour
1 Tbsp. baking powder
¼ tsp. salt
1 cup oats

Cream butter, cream cheese and sugar, add dry ingredients. Put in fridge to cool (30 min.) Roll into balls on cookie sheet and smash with hand. Bake at 350 degrees for 12-15 minutes.

Frosting:

Mix: 2 cups powdered sugar
3 Tbsp. milk
3 Tbsp. butter
¾ tsp vanilla
2-3 drops food coloring (optional)

White Enchiladas Casserole ~ Michelle Maddox

1 small package tortilla chips
10 ¾ oz. can Cream of Chicken soup
4 oz. can chopped green chilies
2 cups diced, cooked chicken
8 oz. sour cream
½ cup milk
½ cup chopped onion
1 cup grated cheddar cheese

In a greased, shallow casserole dish spread tortilla chips and mash down slightly. Then mix all remaining ingredients except cheese. Pour over chips. Top with grated cheddar cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake another 10-15 minutes.

Apple Pastry Squares ~ Lucenda Usher

Filling:
¼ cup brown sugar
2 Tbsp. cornstarch
1 cup water
5 cups thin slice peeled apples
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 Tbsp. lemon juice

Pastry:
2 cups flour
½ tsp salt
2/3 cup shortening (cold)
2 egg yolks beaten
¼ cup cold water
1 Tbsp. Lemon Juice

Glaze:
½ cup confection sugar
1 Tbsp. Butter
½ tsp. vanilla
1 Tbsp. Milk

Preheat oven to 400 degrees.

Filling: Combine sugar, cornstarch and water in a saucepan. Mix until blend. Add apples: heat to boiling, stirring constantly. Reduce heat simmer 5 minutes- then remove from heat, stir in spices and lemon juice; set aside.

Pastry: Combine flour and salt, cut in shortening until mixture is crumbly. Combine egg yolks, water and lemon juice; blend into flour mixture- will form a ball. Divide in half. On a lightly floured board, roll dough between 2 pieces of waxed paper to fit the bottom and half-way up sides of 13x9x2 baking pan. Spread filling over pastry- roll remaining pastry to fit pan exactly- place on top of filling. Fold bottom of pastry over the top and press to seal. Cut a few small slits in top of crust. Bake at 400 degrees for 40 minutes or until lightly browned.

Glaze: Combine all ingredients, drizzle over warm pastry

Serving size: 24

Peanut Butter and Jelly Sandwich: aka PB&J ~ Joie Spencer

2 Slices of bread
Peanut butter (for best results, use Peter Pan creamy style. No guarantees if using crunchy)
Jelly or Jam (not marmalade because nobody wants to call it PB&M)

Using a butter knife, spread a generous amount of peanut butter, using soft even strokes, from the center to the edges on 1 side of 1 piece of bread.
To prevent cross contamination of containers, wipe butter knife off with a napkin or us a separate butter knife. (At this point, if nobody else is watching, feel free to lick the knife clean.)
Using your “clean” butter knife spread the jelly or jam from the center to the edge on 1 side of the remaining piece of bread.

Place the two pieces of bread together facing the peanut butter and jelly sides together. Place peanut butter side down as to slow the process of the jelly soaking into the bread. Serves 1 (or ½ of one, if he’s hungry)

Cream Puffs~ Jamie Hoskins

Ingredients:
1 cup water
1 cup flour
1 stick margarine
4 eggs

Directions:
Heat to Boiling: 1 stick margarine and 1 cup water.
Stir in: 1 cup flour. Stir constantly until mixture forms a glob.
Remove from heat.
With a hand mixer, beat 4 eggs into mixture one at a time.
Beat until smooth and velvetty.
Drop onto greased cookie sheet in any size--they will double in size.
Bake at 350 for 45 minutes.
Allow to cool, then cut in half, remove doughy center, and fill with
whipped cream, pudding, or filling of your choice.

Topping:
3 tsp. cocoa
3 tsp. margarine
3 Tablespoons hot water
1 1/2 cup powdered sugar
Melt and mix cocoa and margarine over low heat. Stir in water and
powdered sugar. Drizzle over each cream puff.

Butter Crecent Rolls~ Nicole Ward

2 packages dry yeast
2 cups lukewarm water
1 cup sugar
1 cup butter (melted)
6 beaten eggs
1 ½ tsp. salt
9 cups flour

Mix the yeast with 2 Tbps sugar and the 2 cups lukewarm water. Add melted butter (make sure it is cool enough to add or it will kill the yeast). Next add the sugar and beaten eggs. Mix well with wire whip or hand mixer. Add 4 cups of flour and salt, mix again with whip or mixer. Add 4 ½ cups flour and mix with a wooden spoon (I use my kitchen aid dough hook) until it is completely mixed together. The remaining half cup of flour is used when you roll out the dough. It will form a huge ball. Now just cover it over with a lid or plastic wrap and let it rise until it is double is size. This should take about 2 hours depending on the temperature of your house. After is rises you can either roll it out or punch it down (don’t knead) and place it covered in the refrigerator. The dough will be good up to 4 days in the fridge.

Divide the dough into fourths rolling each fourth into a circle (leave the dough ¼ - 1/3 inches thick). Brush the circle with melted butter and cut like a pie into 12 pieces. Roll each slice starting from wide end to point. Place on a greased cookie sheet with point face down on pan. Cover with a towel and let rise. It will take 2-4 hours depending on whether the dough was refrigerated. Makes 4 dozen.

Bake at 400 degrees for 10 minutes. Brush the tops with melted butter after they come out of oven.

Summer Chicken Salad ~ Jill Anderson

2 Chicken Breast boiled and cooled
8 oz. Bowtie Pasta
8 oz. Rigatoni
Mandarin Oranges
Pineapple
Red Grapes
Craisins
Sprinkle with Cashews (optional)

Cook Chicken and set aside. Boil pasta then rinse in cold water. Add fruit (as much as desired). Cube chicken and add to pasta mix.

Dressing
¼ cup sugar
1/8 cup vinegar
½ cup Miracle Whip Light
1/8 cup milk

Add sugar and vinegar in saucepan and bring to a boil. Reduce heat and simmer until mixture is clear. Remove from stove and add Miracle Whip and milk. Cool before adding to pasta mixture.
*To simplify you can substitute Kraft Coleslaw Dressing instead of making your own. Serves 4-6

Crescent Rolls ~ Mary Dawn Meier

¾ c. lukewarm water
3 Tbsp. yeast
1 tsp. sugar

Mix and let rise.

1 and ½ c. water
¾ c. butter
½ c. plus 1 Tbsp. sugar
3 tsp. salt

Melt and mix together in microwave 2 to 3 minutes.

Add:
1 can evaporated milk
3 eggs, beaten
previously made yeast mixture
10 and ½ c. flour

Mix 5 minutes in bread mixture. Place in bowl and let rise until double. Separate dough into 3 parts. Roll dough into large circle; pour melted butter over top and cut into 12 (or 16) equal pieces. Roll piece into crescent shape, stretching as you go. Put on buttered pan and let rise until double. Bake at 375 degrees for 14 to 20 minutes.

Recipe may be converted into orange rolls. Mix ¾ c. sugar, ¾ c. coconut, and 2 Tbsp. orange peel. Add to dough when you pour butter over rolled dough. After baked, cover with glaze: ¾ c. sugar, ½ c. sour cream, 2 Tbsp. orange juice concentrate, and ¼ c. butter. Cook on stove on medium heat until bois, stirring constantly. Let boil three minutes and then pour over hot rolls. * Note: This recipe works well in Utah, but in Missouri I always have to add a lot more flour than the recipe calls for--just keep adding flour until the dough is no longer sticky. I cut my rolls into16 equal pieces, rather than 12 and cook the rolls for about 14 minutes.

Homemade Oreo Cookies ~ Tara Hille

2 boxes Devils food cake mix
4 eggs
1 cup vegetable oil
½ cup flour

Mix above ingredients. Roll into small balls and place on greased cookie sheet. Bake at 350 degrees for 10-11 minutes.

Filling:
½ cup butter (melted)
8oz. cream cheese (soften)
3 ¾ cup powder sugar

Mix above ingredients. When cookies have cooled, place filling in between two cookies. Makes about 24 Homemade Oreo cookies. `

Enrichment Activity recipes

2008-12-17T11:31:00.000-08:00

Texas Sheet Cake- Abbie Hafen

melt: 2 cubes butter
4 Tbs cocoa
1 C water
bring to boil and pour into dry mixture

dry mixture: 2 C flour
2 C sugar
1/2 tsp soda and salt

Beat well: 1/2 C milk
1 tsp vanilla
3 eggs

Add other mixture.
Bake in sheet pan at 350 for 20 minutes.
Frost while hot.

Frosting:
1 cube butter
4 Tbs coco-------Melt together
Add:
1 box powdered sugar (16oz)
1 tsp vanilla
5-6 Tbs milk
1 C chopped nuts (optional)

Rose Glaze- Wendee Bacon

1 box powdered sugar (1lb)
½ cup water
1Tbsp rose syrup

Whisk to form glaze till smooth

Makes enough for 1 cake

Lemon Glaze- Wendee Bacon

11/2 cups powdered sugar
3 Tbsp Lemon juice
1 lemon Zested

Mix all together till smooth

Makes enough for 1 cake

Chicken Salad- Alicia Alba

Chicken Salad Recipe Serves 15
8 Cups Chicken cubed
1 ¼ cup mayo
3 cups Red Grapes halved
11/2-2 cups Feta Cheese
Celery for Crunch

Mix all together.

Apple Dip- Bonnie Pierson

1 block of cream cheese
1 cup brown sugar
1 tsp vanilla (sometimes I add a little extra to give a little more zip, and add a little sparkle to my eye)

Christmas and Cookie Exchange recipes

2008-12-17T11:19:00.000-08:00

French Mints- Carrie Linscott

4 squares unsweetened baking chocolate
1 c. margarine (NOT light)
2 c. powdered sugar
4 eggs (I just use the whites)
1 tsp. peppermint extract
2 tsp. vanilla
(1 c. chopped pecans or almonds)
(1/2 c. maraschino cherries, cut into small pieces)

Melt baking chocolate and set it aside to cool. In an electric mixer, beat the margarine until fluffy. Add the powdered sugar and beat for about 15 minutes (yes, really that long!). Continue to beat for 5 more minutes, slowly drizzling in the melted chocolate. Add the eggs one at a time, beating for 1–2 minutes between each one. Add the peppermint extract and vanilla. Spoon the mixture into small baking cups (about 2–3 Tbsp. in each cup). If desired, top with chopped nuts and maraschino cherry pieces. (At Christmas time, it’s fun to use holiday-themed baking cups and both red and green cherries.)

Freeze for at least 4 hours. Serve chilled.

Easy Brownies- Carrie Linscott

½ c. butter or margarine
1 c. granulated sugar
1 t. vanilla
2 eggs
¼ c. cocoa
¾ c. flour
(1/2 c. chopped nuts)

Melt butter and let cool. Stir in sugar and vanilla. Beat in eggs, beating well between each one. Stir cocoa and flour together, and blend into creamed mixture. Blend in nuts, if desired. Press into greased and floured 8-inch square pan. Bake at 350 F. for 25–30 minutes. Do not overbake! Cool pan on wire rack before cutting into squares.

Five Layer Bars- Wendee Bacon

¾ cup butter
1 ¾ cups graham cracker crumbs
2 Tablespoons sugar
¼ cup cocoa
1 can (14oz) sweetened condensed milk
1 cup Chocolate chips
1 cup miniature marshmallows
1 cup chopped nuts

Heat oven to 350> Place butter in 13x9 pan. Heat in oven until melted. Remove from oven.
Stir together graham cracker crumbs, cocoa, and sugar, sprinkle evenly over butter. Pour Sweetened condensed mild evenly over crumb mixture. Sprinkle with chocolate chips and nuts; press down firmly.
Bake 25-30 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil; let stand at room temperature 6-8 hours. Cut into bars

Chocolate Chip Meringue Drops- Alicia Alba

4 large egg whites, at room temperature
pinch of salt
1/4 teaspoon cream of tartar
1/2 cup plus 2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 cup mini chocolate chip morsels

1. Position the 2 oven racks to divide oven in thirds; preheat oven to 300°F. Line 2 cookie sheets with baking parchment or foil.

2. In a large mixing bowl, beat the egg whites, salt, and cream of tartar with an electric mixer set on medium speed until egg whites are foamy. Continue beating, gradually add the sugar, 2 tablespoons at a time, until mixture forms firm but still moist peaks. Add the vanilla and beat just until blended. In 2 additions, fold the chocolate chips into the beaten whites just until blended.

3. Drop heaping teaspoonfuls of the batter, 1 inch apart on the prepared baking sheets or scoop the meringue into a pastry bag and pipe 1-inch (2.5 cm) rosettes.

4. Bake the drops for 13 to 15 minutes until the tops have cracked and the centers are fairly dry.
Turn off the oven and allow the drops to cool inside for 1-2 hours.

Chocolate covered Pretzels- Michelle Maddox

So all you do is melt chocolate almond bark or whatever flavor you want, I put a pot of water on the stove and put a stainless steal bowl over it and melt the chocolate. Then put the pretzels in and coat them and pull them out to cool on wax paper. Sometimes I put sprinkles on them.

Almond Biscotti- Emily Gibb

1 ¾ c flour
2 t baking powder
¾ c unblanched whole almonds
2 eggs
¾ c sugar
1/3 c butter, melted
2 t vanilla
1 t almond extract
2 t orange zest
1 egg white, lightly beaten

Sift together flour, baking powder and almonds. In another bowl wish together eggs, sugar, butter, vanilla, almond extract, and orange zest; stir into flour mixture until a soft sticky dough forms. Transfer to a floured surface and form into a smooth ball. Divide ball in half and roll each half into a log, roughly 12 inches. Transfer to an uncreated baking sheet and brush tops lightly with beaten egg white. Place in oven preheated to 350 degrees and bake for 20 minutes.

Remove from oven and let cool on pan for 5 minutes. Transfer each log to a cutting board and using a serrated knife cut into ¾ inch slices. Return slices to the baking sheet, with the cut sides facing up, and bake for 20-25 minutes longer, or until golden. Transfer to a cooling rack to cool. Yield: about 24 cookies. These will keep well in an airtight container for up to 2 weeks or you may freeze them.

* Biscotti are great alone, but are really yummy with hot cocoa. You can do many things to change this recipe to your liking. I dipped these in dark chocolate, but you could use a different chocolate or even drizzle instead of dip, use sprinkles or more chopped nuts. You can also substitute a different nut into the recipe or add craisins, or chocolate chips directly to the dough. Also, I tripled the recipe without any problem.
Recipe from: http://www.recipezaar.com/Kittencals-Almond-Biscotti-78237

No- Fail Fudge- Lucenda Usher

2 cups sugar
1 cube margarine
2 Tbs Cocoa
2/3 cup milk
2 tsp Vanilla

Mix sugar, margarine, cocoa and milk together in medium sauce pan. Heat and boil for 2 minutes. Remove from heat and add vanilla. Using an electric mixer, beat until mixture reaches a spreading consistency (about 5 minutes). Pour into 9 x 9 greased dish to cool. Fudge begins to set as it begins cooling. Do not waste time between mixing and pouring.

Homemade Carmel- Tara Hille
From Granny Goodies Cookbook

2 cubes “real” butter
1 can Eagle Brand Sweet and Condensed milk (can becomes measuring cup)
1 can white Karo syrup
1 can white sugar
1 can brown sugar

Mix all ingredients in a sauce pan over medium heat. Stir constantly or it will burn. Cook until Carmel forms a soft ball in a cup of cold water. Remove from heat and pour into a cookie sheet lined with wax paper. Allow to cool several hours.
Once cooled, cut into pieces and wrap in wax paper.

Applesauce chocolate chip cookies- Haydee Hyde

1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup applesauce
1 teaspoon baking soda
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon cocoa
1/2 teaspoon salt
1 bag semi-sweet chocolate chips

You are going to make 3 different mixtures.
1. Cream together the butter, sugar, eggs and vanilla.
2 .In a small bowl mix applesauce and baking soda. Add to the creamed mixture.
3. Mix the flour, cinnamon, nutmeg, cloves, cocoa and salt. Add the cream cheese-applesauce mixture. Then the chocolate chips. Bake at 375 degrees for 8 min. or until edges are golden brown.

White Chocolte Popcorn- Mary Dawn Meier

2 bags butter microwave popcorn
1 (12 oz) bag Nestle white chocolate chips

Pop popcorn; put in a large bowl. Melt chocolate in microwave on MEDIUM-HIGH for one minute. Stir; continue to melt in 20-second intervals until smooth. Mix chocolate and popcorn together; pour over waxed paper to dry.

Pecan-Topped Sweet Potatoes- Jamie Hoskins

Preheat oven to 350. In a large bowl mix:
3 c. cooked, mashed sweet potatoes
1 c. sugar
¼ c. butter, melted
2 beaten eggs
1 tsp. vanilla extract
1/3 c. evaporated milk
Place into a 2-quart casserole dish.

Mix:
½ c. brown sugar
¼ c. flour
2 ½ TB butter, melted
½ c. pecan pieces

Sprinkle on top of sweet potatoes. Bake uncovered at 350 for 25 minutes.
Top with marshmallows and bake another 5-10 minutes or until marshmallows are golden.

Mrs. Fields Eggnog Cookies -Chelsey Adams

2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup SALTED butter, room temp (Mrs. Fields calls for this)
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg (optional)

Preheat oven to 300F.
In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a wire whisk and set aside.
In a large bowl, cream sugar and butter with an electric mixer. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined. (Chill dough if desired, by Jenny)
Drop by rounded teaspoons onto ungreased baking sheets, 1″ apart. Sprinkle lightly with nutmeg or skip this step and sprinkle on the nutmeg after you ice the cookies. Bake for 23-25 minutes or until bottoms turn light brown.
Transfer to cool, flat surface immediately with spatula.

Eggnog Icing

3 C. confectioners' sugar
1/4 C. softened butter or margarine
1/3 C. commercial eggnog (use as much as you need)
In small mixer bowl, beat confectioners' sugar and butter or margarine until well blended. Gradually beat in eggnog until icing is smooth. Makes about 1 1/2 cups.

Gingersnaps-Heather Dopp

¾ cup shortening
1 cup sugar
1 egg
4 T molasses
1 t cinnamon
1 t ginger
2 t baking soda
pinch of salt
2 cups plus 2 T flour

Preheat oven to 350 degrees. Cream sugar and shortening. Add egg, molasses, spices, soda, and salt. Mix well, then stir in flour. Roll into balls, and roll in granulated sugar. Place on ungreased cookie sheet and bake 10-12 minutes or until there is a cracked effect on top. Especially yummy served hot!

Easy Peanut Butter Cookies- Julina Arthur

3 cups peanut butter
3 cups white sugar
3 eggs

Preheat oven to 350 degrees. Mix ingredients in bowl roll into ball and place on baking sheet. Use fork to smash down. Bake for 10 minutes or until they look done. Add candy of choice and let cool (the candy will melt on top). Makes about 4 dozen cookies.

Toasted Pecan Snowballs- Malinda Williams

1 cups pecans (toasted 8 minutes at 350 degrees and then cooled)
1¾ cup powdered sugar
1 cup (2 sticks) butter
2 ½ t vanilla extract
¼ t salt
2 cups flour

Preheat oven to 325 degrees. In food processor: pulse pecans & ¾ cup powdered sugar until finely ground. Add butter, vanilla and salt and process to blend. Add flour and pulse until dough forms a ball. Roll into 1 inch balls. Place 1 inch apart on ungreased baking sheet. Bake 20 minutes until the tops are dry and bottoms are light brown. Cool 10 minutes on the baking sheet. Gently roll warm cookies in remaining 1 cup sugar to coat. Cool some more and then roll in sugar again.

Spicy Molasses Cookies- Emily Gibb

1 ¾ cups all-purpose flour
½ cup whole wheat flour
1 ½ tsp ground cinnamon
1 tsp baking soda
1 tsp ground ginger
¼ tsp salt
¼ tsp ground allspice
¼ tsp ground cloves
¼ tsp ground black pepper
12 cup butter, softened
¼ cup shortening
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 egg yolk ½ cup dark molasses
1 tsp vanilla
1/3 cup pearl, course, or raw sugar

In a medium bowl, combine both flours, cinnamon, baking soda, ginger, salt, allspice, cloves and black pepper. Set aside. In a large bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg yolk, molasses, and vanilla. Gradually add flour mixture, beating until combined. Cover and chill about 1 hour or until dough is easy to handle. Preheat oven to 375 degrees. Shape dough into 1 inch balls. Roll balls in course sugar. Place balls 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until bottoms are lightly browned. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks and let cool. To store: place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up ot 3 days or freeze for up to 3 months.

Elise’s Chocolate Chip Cookies- Valerie Andelin

Cream together:
1 cup butter or margarine (softened)
1 cup sugar
1 cup brown sugar
Add and mix:
2 eggs
1 t vanilla
3 oz instant vanilla pudding mix
Add:
2 c flour
2 t baking powder
2 t baking soda
¾ t salt
2 c ground oatmeal (put it in the blender until it is a powder)
2 c chocolate chips
1 c coconut (optional)
Bake for 10 minutes at 350 degrees.

White Chocolate and Cranberry Cookies- Chelsie Pederson

½ cup butter, softened
½ cup packed brown sugar
1/3 cup white sugar
1 egg
1 ½ tsp vanilla
1 ½ cups flour
½ tsp baking soda
¼ tsp salt
¼ tsp ginger
¾ cup white chocolate chips
1 cup dried craisins

Preheat oven to 375. Cream together butter and sugars until smooth. Beat in egg and vanilla. In another bowl combine dry ingredients and stir into mixture. Add chips and cranberries. Drop by heaping spoonfuls onto cookie sheets. Bake for 8-10 minutes. For best results take out while still doughy. Allow to cool 1 minute on pan before transferring to wire racks.

Peanut Butter Candy- Wendee Bacon

1 c peanut butter
2 cubes margarine, softened
1 package crushed graham crackers (2 cups graham cracker crumbs)
1 pound powdered sugar (3 cups)

Mix the ingredients together and put on cookie sheet. Don’t bake. Melt 12 oz chocolate chips and spread on top of the peanut butter mixture. Cool.

Chocolate Chocolate Chocolate Cookies- Alicia Alba

½ c shortening
1 ½ c sifted all-purpose flour
2 one oz. squares unsweetened chocolate
½ t baking powder
1 c brown sugar
½ t soda
1 egg
¼ t salt
1 t vanilla
½ c chopped nuts
½ c buttermilk or sour milk
6 oz. semi-sweet chocolate chips

Melt shortening and unsweetened chocolate together in a saucepan. Cool 10 minutes. Stir in brown sugar. Beat in the egg, vanilla and buttermilk. Sift together dry ingredients and add to chocolate mix. Bake at 375o for 10 minutes.

Chocolate Frosting:
Cream together
¼ cup butter
2 T cocoa (regular type – dry)
2 t more cocoa
a dash of salt.
Beat in
2 ½ cups sifted confectioners sugar,
1 ½ t vanilla
enough milk (about 3 T) for spreading.
Spread on cooled cookies.

Banana Cookies

1 c. sugar (brown or white)
1/2 c. butter
1 egg
1 c. applesauce/smashed banana (or both)
1 tsp. baking soda
1 tsp. cloves (optional)
1 tsp. nutmeg (optional)
2 c. whole wheat flour
1 c. raisins, chopped walnuts
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. lemon (optional)

Cream sugar and butter, then stir in egg. Mix soda into applesauce (or banana) in separate bown. Add remaining ingredients (including applesauce w/soda) and mix well. Drop and pan and bake at 400 degrees for approximately 8 minutes.

Breakfast reicpes

2008-12-17T11:11:00.000-08:00

Mary Dawn

Ingredients
1/2 cup all-purpose flour
1/2 cup fat-free milk
2 tablespoons granulated sugar
1/4 teaspoon salt
1 large egg
1 large egg white
1 tablespoon butter
Powdered sugar (optional)
Preparation
Preheat oven to 425°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through egg white); stir until moist.
Melt butter in a 10-inch cast-iron skillet over medium heat. Pour batter into pan; cook 1 minute (do not stir). Bake at 425° for 18 minutes or until golden. Sprinkle with powdered sugar, if desired. Cut into quarters; serve immediately.
Yield
4 servings
Nutritional Information
CALORIES 141(28% from fat); FAT 4.4g (sat 2.3g,mono 1.4g,poly 0.4g); PROTEIN 5.2g; CHOLESTEROL 64mg; CALCIUM 48mg; SODIUM 222mg; FIBER 0.4g; IRON 0.9mg; CARBOHYDRATE 19.9g

Make Ahead French Toast
Emily Gibb
5 eggs
1 cup milk
1 cup half and half
1 tsp vanilla
1 tsp cinnamon
¼ tsp nutmeg
1 lb loaf French Bread, cut diagonally in 1-1 1/2 inch slices (better if it is day old)
1/3 cup butter, melted
½ cup brown sugar
2 Tbsp maple syrup
½-1 cup chopped walnuts
Butter a 9x13 and possibly an 8x8 pan very well, depends on how thick your slices are. Wisk the first6 ingredients together. Dip the bread slices into the mixture, letting them really soak it up. Place the bread in the pan, touching, but not overlapping. I usually spoon the rest of the mixture over the bread and leave a little in the bottom of the pan as well, which all eventually soaks up. Cover and refrigerate overnight. The next morning, preheat over to 350. Combine the remaining ingredients and spoon over the top of each slice of bread. Bake for 40 minutes, until golden, and let rest for 5 minutes before serving.

Sour Cream Coffee Cake
Brown Sugar Filling
½ cup brown sugar
½ cup finely chopped nuts
1 ½ tsp ground cinnamon

3 cups flour
1 ½ tsp baking powder
1 ½ tsp baking soda
¾ tsp salt
1 ½ cups sugar
¾ cup butter softened
1f1/2 tsp vanilla
3 large eggs
1 ½ cups sour cream
1. Heat oven to 350 degrees. Grease 2 loaf pans with shortening and set aside.
2. Make brown sugar filling and set aside.
3. Mix flour. Baking powder, baking soda, and salt. Set aside.
4. Beat sugar, butter, vanilla, and eggs in large bowl for 2 minutes. Beat about ¼ of the flour mixture and sour cream at a time alternately into sugar mixture until blended.
5. Spread ¼ of the batter in each pan, then sprinkle with ¼ brown sugar mixture in each pan. Add remaining batter to each pan, and top with remaining brown sugar mixture.
6. Bake 45 minutes, or until toothpick inserted in middle comes out clean.
7. Cool 10 minutes on wire rack. Remove from pans and cool 20 minutes. Drizzle with vanilla glaze.

Vanilla Glaze
½ cup powdered sugar
¼ tsp vanilla
2-3 tsp milk

Waffles-Better Homes and Gardens

2 egg yolks
1 ¾ cups milk
½ cup cooking oil
1 ¾ cups flour
1 Tbsp baking powder
½ tsp salt
2 egg whites

1. In small mixing bowl beat egg yolks with fork. Beat in milk and cooking oil.
2. In large mixing bowl, stir together flour, baking powder, and salt.
3. Add egg mixture to flour mixture all at once.
4. Stir mixture till blended but still slightly lumpy.
5. In small bowl, beat egg whites till stiff peak form (tips stand straight.)
6. Carefully fold egg whites into egg-flour mixture.
7. Leave a few fluffs of egg whites, do not over mix.
8. Lightly grease the waffle iron. Preheat.
9. Pour batter onto grids of preheated iron.
10. Remove waffle form baker with a fork. Makes three 9-inch waffles.

Cinnamon Sugar Muffins

1 c. flour
1 c. oats (quick or regular)
2/3 c. packed brown sugar
2 tsp. baking powder
2 eggs
1/4 c. vegetable oil
2/3 c. milk

Topping:
4 Tbsp. brown sugar
1 tsp. cinnamon

Preheat oven to 350 degrees. Combine first 4 ingredients. Combine eggs, oil, and milk in separate bowl. Add the liquids to dry ingredients just until moist. Fill muffin tins 2/3 with batter. Sprinkle with topping. Bake 15-18 minutes. Makes 1 dozen muffins.

Appetizer recipes

2008-12-16T19:26:00.000-08:00

Spinach and artichoke dip--Jamie Hoskins

Ingredients:
1 package cream cheese
1 (14 oz.) artichoke hearts, drained and chopped
1/2 cup spinach, drained and chopped
1/4 cup mayonnaise
1/4 cup Parmesan cheese
1/4 cup Romano cheese
1 clove garlic, finely minced
1/2 teaspoon dried basil or 1 tablespoon fresh basil
1/4 cup mozzarella cheese, grated
1/4 teaspoon garlic salt
salt and pepper to taste

Directions: Allow cream cheese to come to room temp. Cream together mayonnaise, Parmesan, Romano, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach, and mix until blended, Store in a container until you are ready to use. Spray pan with PAM, pour in dip, and top with cheese. Bake at 350 degrees for 25 min. or until the top is browned, Serve with toasted bread or chips.

Crab Stuffed Mushrooms--Haydee Hyde

Ingredients:
60 whole white mushrooms
2 Tbsp. Vegetable oil
2 Tbsp. Minced garlic
2-8oz pkg. cream cheese
2 tsp. lemon juice
½ cup parmesan cheese
½ tsp pepper to taste
½ cup green onion finely chopped
2-6 oz. Cans crab meat
½ cup mozzarella cheese
Pre-heat oven 350 degrees.

Spray cookie sheet.
Take stems out of mushrooms, chop stems.
Heat oil, add garlic, and chopped mushroom stems. Cook until soften. Cool. Stir cream cheese, parmesan cheese, lemon juice, cooked mushrooms, green onions, pepper and crab meat. Fill mushrooms, put on cookie sheet. Sprinkle mozzarella cheese on top. Bake for 20 minutes.

Creamy Phyllo cheese straws--Alicia Alba (from Semi-Homemade Cooking with Sandra Lee)

Ingredients:
8 ounces cream cheese, softened
1 egg, lightly beaten
¼ cup grated parmesan cheese
¼ tps. Salt
1 box phyllo dough, thawed
1 stick of butter melted

Preheat oven to 375 degrees. Combine the cream cheese, egg, parmesan and salt in a small bowl. Spoon mixture into a plastic bag. Make it a pastry bag by cutting off the corner of the bag to make a ¼ inch diameter opening. Set aside. Lay out thawed phyllo dough. Brush top sheet with melted butter. Pipe a line of cheese filling along the long edge of phyllo (about ½ inch from each end). Fold over the end to seal in the filling and roll up the straw. Repeat with remaining sheets of phyllo and place on a baking sheet. Bake until golden, about 10 minutes. Serve warm plain or with your favorite dipping sauce (pesto, marinara, garlic butter, etc.)

Mozzarella, Tomato and Pesto Bruschetta-- Joie Spencer

Ingredients:
1/4 c. butter- softened
4 cloves garlic- minced
1/2 tsp. garlic powder
(6) 1/2" slices Italian or French bread
6 slices mozzarella cheese- trimmed to fit bread slices
3 Tbsp. basil pesto
(6) 1/4" slices Roma tomatoes
julienne fresh basil- to top

- Mix butter with garlic and garlic powder
- Spread butter mixture over bread slices
- Place a slice of mozzarella on each piece of bread
- Place a slice of tomato on each slice of mozzarella
- Spread 1/2 Tbsp. of pesto over each slice of tomato
- Place bread on a cookie sheet and bake in 500 degree oven for 4 min., or until cheese has melted
- Sprinkle basil over top

Niemann Marcus-- Michelle Beheiter

Ingredients:
8-10 strips Crispy Bacon
1 cup fine grated Swiss and Sharp Cheddar Cheese
3-5 Green Onions
3/4 cup Slivered Almonds
Enough Mayo to moisten

Mix all ingredients. Best if refrigerated for several hours before serving.

Clam Dip-- Tara Hille

Ingredients:
2-8oz. Cream Cheese
1 small can minced clams
2 tsp. Worcestershire
1 Tbsp. lemon juice
¼ tsp. onion salt
1 Tbsp. milk

Soften cream cheese, then add drained clams and remaining ingredients. Add a table spoon or so of milk and beat with mixer. Add more milk, if needed, to get desired thickness. Chill and serve with chips.

Cheesy Chip dip--Tara Hille

Ingredients:
1-8oz. Cream cheese
1 can chicken
1 cup cheddar cheese
Favorite Hot Sauce to taste

Combine ingredients and bake @ 350 degrees for 30 min. Can also use microwave for a quick fix. Serve warm with chips.

Fruity Pebble chips and dip--Pat Fuhriman

Ingredients:
Take flour tortillas and "wash" with egg white
Sprinkle fruity pebble cereal on each one - about 3 tbsp
Bake at 350 for 10 minutes or until golden brown on the edges

Dip in strawberry yogurt

Mexican Cheesecake (Sopapilla)--Pat Fuhriman

Ingredients:
2 cans Crecent Rolls
2 8oz. cream cheese
2 Cups sugar
1 stick butter
Cinnamon

Preheat oven to 375 degrees. Grease 9 x 13 pan. Unroll 1 can of crescent rolls and place on bottom of pan. Mix 1 cup sugar with all of the cream cheese until creamy. Spread mixture in pan. Cover mixture with 2nd can of crescent rolls. pour 1 cup of sugar over the crescent rolls. Drizzle stick of melted butter over the sugar.

Sprinkle with cinnamon. Bake 30-35 minutes

Cheesy corn dip --Pat Fuhriman
(didn't serve this one that night but it is oh, so good!)

Ingredients:
1- 8 oz container sour cream
3/4 cup mayonnaise
3/4 tsp ground cumin
3 - 11 oz. cans mexicorn drained
2 1/2 cups shredded cheddar cheese
2 - 4 oz cans diced green chiles
2/3 cups sliced green onions

Combine sour cream, mayonnaise and cumin in medium bowl, stir in mexicorn, cheese, green chiles and onions. Serve with tortilla chips, if desired.

PHYLLO CHEESE TRIANGLES--Sheila Moen

Ingredients:
2 tbs extra-virgin olive oil
1/2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp cayenne pepper (or less, depending on how spicy you want it, i would use less)
4 sheets phyllo dough, thawed
1/3 cup freshly grated Parmesan cheese

Preheat oven to 350, coat baking sheets with cooking spray
Stir together oil, mustard, salt and cayenne in a small bowl.
Lay one sheet of phyllo on a work surface. (Keep remaining dough covered with plastic wrap and a damp kitchen towel.) Dampen a pastry brush with water and use it to brush the phyllo lightly with the oil mixture. Sprinkle with about 1 1/2 tbsp of Parmesan. Lay another sheet of phyllo on top. Lightly brush with more oil mixture and sprinkle with Parmesan. Repeat with the remaining phyllo, oil mixture and Parmesan.

Cut the phyllo stack crosswise into 4 strips. Cut each strip into 7 triangles. Transfer the triangles to the prepared baking sheets.
Bake the triangles, 1 sheet at a time, for 6-10 minutes, or until golden crisp. Transfer to a wire rack to cool.
Makes 28 Triangles

21 calories per triangle; 1 G Fat, 1 Mg Cholesterol; 1 G carbohydrate; 1 G Protein; no fiber and 51 mg sodium.

Cucumber Sandwiches--Jill Anderson

Ingredients:
French Bread
fresh cucumbers, sliced
8 oz. Cream cheese
1 pkg. Ranch Dressing

Mix the ranch dressing and cream cheese together. Slice the french bread lengthwise and spread the mix on one side. Add sliced cucumbers.

Pineapple Salsa-Leigh Christensen

1 Medium pineapple, peeled, cored and chopped (or 1 large can of pineapple tidbits)
½ large red bell pepper, finely chopped
1-2 sorrano or jalapeno peppers, de-seeded and minced
4 green onions, minced
3 tablespoons cilantro
2 tablespoons rice vinegar
1 teaspoon sugar
1/8 teaspoon salt

Mix all ingredients in a large bowl, cover and chill at least 2 hours before serving. Serve on chicken as an entrée or with tortilla chips or cinnamon tortilla crisps.

Cinnamon Tortilla Crisps

Spread butter or margarine over desired number of tortillas and sprinkle with mixture of ½ cup sugar and 1 teaspoon cinnamon. Cut each tortilla into 8 wedges. Bake at 350 for 5-10 minutes, until dry and crisp. Cool and serve with pineapple salsa.

Hummus (adapted from the Moosewood Cookbook)
Emily Gibb
- ¾ cups dried chickpeas (equivalent to 2 cups cooked chickpeas, roughly 1 can), soaked and cooked according to package direction, reserving some of the cooking liquid
- 1 ½ tsp minced garlic
- 1 ½ tsp salt
- Dash of tamari
- ¼ c lemon juice (about 1 medium lemon)
- ¼ cups tahini
- 2 tbls parsley, tightly packed
- 2 scallions chopped (including about half of the greens)
- Black pepper
- Dash of cayenne
Combine all the ingredients in a food processor or a blender and mix until well-blended. Add small amounts of reserved cooking liquid to get the consistency that you want and the texture is as smooth as you like it. Adjust the seasoning to suit your personal taste; I usually add a little more lemon juice, garlic and salt. Chill thoroughly before serving. Serve with sliced veggies, pita chips, warm pita bread (I brush the pita with olive oil and sprinkle with sea salt before warming in the oven) or whatever else suits your fancy.
*Tamari is a higher quality soy sauce with a fuller flavor than regular soy sauce, though you can use regular soy sauce without much of a difference.
*Tahini is ground sesame paste and can be bought in many international and natural food stores.
** A 1 lb package of dried chickpeas makes slightly more than 6 cups cooked chickpeas. Cooked chickpeas and hummus can both be frozen for use later.
Here's my recipe from the cooking group:

Herbed Cream Cheese Dip Mindy Gilkey

4 oz. cream cheese, softened
1/4 c. sour cream
1 T. lemon juice
1 garlic clove, minced
1-2 tsp. dry minced onion
1/4 t. salt
1/4 t. thyme
Tabasco sauce (few drops)
Pinch parsley
Pinch dry mustard
2 T. chopped olives (opt.)

Cream together sour cream, cream cheese and lemon juice. Add other ingredients and blend well.

Fruit Dip- Pat Fuhriman

1 can Sweet and Condensed Milk
Remove wrapper from can. Boil can in water for 3 hours. Add water to pot as needed.
Remove from water. Allow to cool before opening. Serve and enjoy!

Quick and Healthy

2008-12-16T18:21:00.001-08:00

I keep on hand a stock of prepared sauces (I get mine from Trader Joes, but I have seen others at Shop N Save) that I make when I have to get a meal on the table fast.

Quick meals-Emily Gibb
1 jar simmer sauce
1 small onion, diced
1 can chickpeas, drained and rinsed
1/2 package frozen spinach
Rice
Plain yogurt, for garnish

Start your rice, whether on the stove top or in a rice cooker. Saute the onion in a little olive oil until it is starting to get clear. Add the simmer sauce and chickpeas and spinach. Simmer on low until rice is done. Serve on top of rice with a dollop of yogurt.

*You can add in anything that you have on hand that your family would like. When I have a little more time on my hands I may add chicken or tofu

Baked Quinoa With Spinach and Cheese-Emily Gibb

This is an easy gratin, a comforting casserole that you can serve as a main dish or a side.
Skip to next paragraph
1 6-ounce bag baby spinach
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 plump garlic cloves, minced
4 cups cooked quinoa, (1 cup uncooked)
2 large eggs
3 ounces Gruyère cheese, grated (3/4 cup)
1 1/2 teaspoons chopped fresh sage
1 ounce Parmesan, grated (1/4 cup)
1. Preheat the oven to 400ºF. Oil a 2-quart gratin or baking dish.
2. Heat a medium frying pan or a wide saucepan over medium-high heat. Wash the spinach and without spinning dry, add to the pan and wilt in the liquid left on the leaves after washing. You may have to do this in 2 batches. As soon as the spinach wilts, remove from the heat and rinse with cold water. Squeeze dry and chop. Set aside.
3. Wipe the pan dry and heat 1 tablespoon of the olive oil in it over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and stir with the onion until fragrant, about 1 minute. Stir in the spinach and season with salt and pepper. Remove from the heat.
4. Beat the eggs in a large bowl and add 1/2 teaspoon salt. Stir in the quinoa, the onion and spinach mixture, the Gruyère, and the sage. Add freshly ground pepper and stir the mixture together. Scrape into the gratin dish. Sprinkle the Parmesan over the top and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake until nicely browned on top, about 25 minutes. Remove from the heat, allow to sit for about 5 minutes, and serve.
Yield: Serves 4 to 6
Advance preparation: The cooked quinoa will keep for 3 or 4 days in the refrigerator. The recipe can be made through Step 3 several hours or even a day ahead. The gratin can be assembled several hours ahead.
Just a few side notes about the dish:

I am more than happy to pick up some quinoa for you if you can't find any at Shop n Save, but I think you could easily substitute couscous and it would be ok. You would probably lose some of the nutty and slightly crunchy texture, but it would work. Also, it calls for fresh spinach, but this last time I used some defrosted frozen spinach and just squeezed as much water out as I could and completely skipped step 2 of the recipe. Using fresh spinach gave it more texture the first time, but it also takes more time to prepare. Lastly, the recipe calls for Gruyere cheese, which I read is similar to swiss, so I just used swiss since it is more readily available and less expensive.

Here are some recipe sites that I really like:
recipezaar.com
prudencepennywise.blogspot.com
crockpot365.blogspot.com

“Goo Losh”-Lucenda Usher

1 cup cooked rice
3 cups cooked macaroni
1 can cream of mushroom soup
1 can tomato sauce
1 can tomato paste
(Lucenda used 1 ½ cup Ragu instead of tomato sauce and paste)
3 strips cooked bacon, broken into small pieces
½ lb. hamburger

Combine all ingredients while warm and serve.

Speedy Bread- Lucenda Usher

6 cups flour
1 tsp salt
4 tbsp sugar
2 tbsp yeast, dissolved in 3 cups warm water

Mix together and knead for 5 minutes. Let rest 10 minutes. Shape into 2 loaves and place in loaf pans. Let rise about 15 minutes. Bake at 375 degrees for 20 minutes. Slice, add garlic butter and cheese. Warm in oven until cheese is melted.

Salmon Patties--Sheila Moen

1 Can of Salmon (drained)
2 Eggs
1 small onion diced
2 handfuls of crackers crushed

Mix all of the ingredients and mold into patties, using small amount of oil on skillet, grill them on both sides.

Homemade Chicken Pot Pie- Jamie Hoskins

1 can cream of chicken soup
1 can cream of potato soup
1 9 oz. pkg. frozen mixed veggies, thawed
1 cup cubed cooked chicken
1/2 cup milk
1 egg
1 cup Bisquick

Preheat oven to 400 degrees. In a 9" pie plate, mix soups, veggies and meat. In a bowl, combine Bisquick, egg and milk. Pour over meat and veggies. Bake for 30 mins. ( I put a cookie sheet underneath in case it leaks out.)

Skillet Lasagna-Malinda Williams

1/2 lb ground beef
1/2 lb ground pork
2 garlic clov3es, minced
1/4 teaspoon red pepper flakes
salt and pepper
6 oz curly-edged lasagna noodles (8 noodles), broken into 2-inch pieces
*NOT no boil noodles
1 (26 oz) jar tomato sauce, such as marinara (about 3 cups)
2 cups water
1/2 cup mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
3/4 cup whole-milk ricotta cheese
1/4 cup minced fresh basil
(*mince the garlic and measure out the pasta while the meat cooks)

1. Cook meat in 12*inch nonstick skillet over hight heat, breaking it into pieces with wooden spoon, until fat renders, 3-5 min. drain meat and return it to skillet.
2. stir in garlic, pepper flakes, and 1\2 tsp salt and cook over medium-high heat until fragrant, about 30 seconds.
3. Sprinkle broken noodles into skillet, then pour in tomato sauce and water over top. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until noodles are tender, about 20 min.
4. Off heat, stir in half of mozzarella and half of Parmesan. Season with salf and pepper. Dot heaping Tbs of rivotta over noodles, then sprinkle with remaining mozzarella and Parmesan. Cover and let stand off heat until cheeses melt, 5min.
5. Sprinkle with basil before serving.

Beef and sour cream noodles- Wendee Bacon

2 cups egg noodles cooked ( 3cups uncooked)
1lb ground beef
8oz can tomato sauce
½ tsp garlic salt
1-2 cups sour cream depends on your taste
1 cup shredded sharp chesses

Brown beef , salt, pepper, and garlic salt
Boil noodles
Mix beef and tomato sauce together
Mix noodles and sour cream together
In 9x9 dish layer the beef and then noodles top with cheese
Bake at 350 for 20- 25 minutes

Fettuccine Alfredo –Leigh Christensen

1 tablespoon butter
2 teaspoons flour
3/4 cup whole milk
1/4 cup half-and-half
1 garlic clove, peeled and lightly crushed
1/2 teaspoon salt
1/4 teaspoon pepper
pinch of nutmeg
1 cup grated Parmesan cheese
1/2 package (8 ounces) fettuccine

Cook fettuccine in boiling water for 11-12 minutes until al dente (or according to box instructions). While pasta is cooking, prepare the sauce:

In a large saucepan, heat the butter over medium heat until foaming. Whisk in the flour until the mixture is smooth and golden, 1 to 2 minutes. Whisk in the milk, half-and-half, garlic, salt, pepper and nutmeg. Bring to a simmer. Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in cheese and remove from heat.

When pasta is cooked, reserve 1 cup of the pasta-cooking water, then drain pasta. Return sauce to low heat, add 1/3 cup of pasta water and the cooked pasta then toss until evenly coated. Cook until the sauce has slightly thickened, about 1 minute, adding water as needed to reach the desired consistency. Serve immediately.

Makes 4 servings, each 320 calories and 12 grams fat (6 grams saturated). Delicious topped with grilled chicken.

Pasta Primavera- Abbie Hafen

3 carrots, peeled 1 tablespoon dried italian herbs
2 medium or 1 large zucchini 2 tsp salt
2 yellow summer squash 2 tsp pepper
1 yellow bell pepper 1 lb pasta (bowtie or whatever you have)
1 red bell pepper 15 cherry tomatoes, halved
1 onion, thinly sliced 3/4 cup shredded parmesan cheese
1/4 olive oil

preheat oven to 450 degrees. cut the carrots, zucchini, squash, and bell peppers into thin 2-inch-long strips. On a large, heavy baking sheet, toss the veggies, onion, oil, hearbs and 2 tsp each of salt and pepper to coat. transfer half of the veggies to another baking sheet, and arrange the veggies evenly over both sheets. bake, stirring after the first 10 minutes, until the carrots are tender and the other veggies begin to brown about 20 minutes.

meanwhile, cook pasta, drain reserving 1 cup of the cooking liquid. In a large bowl, toss the pasta with the cooked veggies to combine. add the cherry tomatoes and enough of the reserved cooking liquied to mosten. seaon the pasta with more salt and pepper to taste. dish up and sprinkle with cheese!!

Pasta, Peas and Pesto- Amy Larson

1 lb. medium pasta shapes
1-2 tablespoons olive oil
1/3 cup prepared pesto (I usually use it from a jar I get at Trader Joe's or make it myself if I'm feeling really ambitious)
1 (10 ounce package) frozen spinach, defrosted and squeezed dry
juice of one lemon
heaping 1/3 cup mayonnaise or whole milk yogurt
1/2 cup parmesan cheese, shaved or grated
1 and 1/2 cups frozen peas, defrosted

Cook pasta according to package directions. Reserve 1/2 cup cooking liquid. Toss with olive oil and cool to room temperature. In the bowl of a blender or food processor, combine reserved cooking liquid, pesto, spinach, lemon juice, and yogurt/mayonnaise. Add the pesto mixture to the cooled pasta and season to taste with salt and pepper. Top with cheese. Sprinkle with pine nuts, if desired.

Mexican Recipes

2008-12-16T18:15:00.000-08:00

Mexican Casserole- Jill Anderson

Chopped olives
1 can chili
½ lb. hamburger, browned
1 can tomatoes (diced or crushed)
1 clove garlic, minced
1 tsp. chili powder
Tortilla chips
1 cup cheddar cheese, grated

Add chili, tomatoes, garlic, olives and chili powder to browned hamburger and simmer for 15 min. Smash tortilla chips in the bottom of you dish and cover with chili mix. Sprinkle grated cheese on top and bake at 350 degrees for 20 minutes.

Chicken Tacos- Tara Hille

7-8 frozen chicken breasts
(3 chicken breasts feed John and I will some extra)
½ packet taco seasoning
16 oz container Mild Pace Picante Salsa

Place ingredients in Crock pot and cook for 6-8 hours. Remove from Crock pot and shred. Serve in crunchy or soft tacos with lettuce, cheese, tomatoes, sour cream and salsa.

Turkey and Black Bean Chili-- Malinda Williams

2 tsp olive oil
1 small onion, chopped
1 garlic clove, minced
1/2 lb lean ground turkey
1 tbsp tomato paste
1 can black beans, drained
1 can dark red kidney beans, drained
1 cup couscous, uncooked
1 tsp unsweetened cocoa powder
1 1/2 tsp oregano
1 tsp chili powder
1 tsp cumin
1 tsp salt
1 tsp roma tomato, chopped
1 1/2 cups water
2 bay leaves
shredded cheddar cheese

Heat oil in large sauce pan over med-high heat. Add onion and sauté. Toss in garlic, cook 1 min add turkey, stirring often to break up chunks, cook till brown.

Add tomato paste, beans, oregano, salt, chili powder, cumin and tomato. stir and cook 1 min (+/-) Add water, bay leaves and cocoa powder.

Simmer uncovered until liquid is almost evaporated (10-15 min)

remove bay leaves.
Prepare couscous according to package directions

top couscous on plate with the chili. sprinkle cheese on top.

FRIED MEXICAN ICE CREAM -- Tara Hille

1 pt. vanilla ice cream
2 c. crushed corn flakes
1 tsp. cinnamon
2 tsp. sugar (you don’t need to add sugar if you use Frosted Flakes)
1 egg

Veg. or Canola Oil for deep frying

Honey
Chocolate topping

Whipped cream
Scoop out 5 or 6 balls of ice cream. (may vary depending on the size of ball you want) Place each ball in a sandwich bags and return to freezer. Mix crushed cornflakes, cinnamon and sugar. Roll frozen ice cream balls in half the crumb mixture. Place back in sandwich bag and freeze again. Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use (for thicker coating repeat dipping in egg and rolling in crumbs).
When ready to serve, heat oil to 350 degrees on medium heat. Place a frozen ice cream ball in fryer basket or on a perforated spoon and lower into hot oil 10- 20 seconds. Immediately remove and place on serving dish. Drizzle with honey, chocolate, and top with a dab of whipped cream. Continue to fry balls one at a time. Balls will be crunchy on the outside and just beginning to melt on the inside. 5-6 servings.

Cowboy Caviar -- Mary Dawn Meier

2 avocados (cut into pieces)
1/2 red onion (chopped into small pieces)
1 can black beans (drained and rinsed)
1 can pinto beans (drained and rinsed)
1 can black-eyed peas (drained and rinsed)
6-8 tomatoes
2 cans corn (drained)
1 Tbsp. red wine vinegar
cilantro (a small handful)
salt and pepper
Mix all ingredients together and serve with tortilla chips.

Sour Cream Enchiladas --Michelle Maddox

1 lb of hamburger cooked
½ onion, cupped
2 cans of cream of chicken soup
1 can of diced green chilies
8oz. of sour cream
1 cup cooked rice
2 cups shredded cheddar cheese (or Mexican)
1 package of tortillas

Mix all but tortillas together. Set aside half of sauce. Place other half of sauce in tortillas and wrap. Place in pan and top with remaining sauce and extra cheese. Turn oven to 350 degrees and cook for about 40 min or until center is bubbling.

Beans and Rice –Wendee Bacon

2 Cups Brown rice (cooked)
1 egg
1 ½ cup Salsa
11/2 cup Cheddar Cheese
1 can pinto Beans

Mix rice, half salsa, half chesses, egg, together put in 9x13 pan. Then the rest of the salsa, beans and cheese on top. Bake at 350 for 30 minutes.

Fresh Pico Salsa--Tara Hille

2 cans (28 oz) Diced Tomatoes
1 can (4oz) diced green chiles
1 small red onion diced
6 sprigs fresh cilantro
2 tsp rice or regular vinegar
Juice of ½ fresh lime
1 tsp garlic salt
1 tsp onion salt
1 tsp coarse black pepper

Drain tomatoes. Chop in chopper to desired consistency, set aside. Add chiles, onion, leaves of cilantro in chopper and chop finely. Add all ingredients together and serve with chips or any Mexican dish.

Guacamole--Jill Anderson

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

DIRECTIONS:
1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Mexican Rice--Jill Anderson

1 cup long grain white rice
1 tablespoon vegetable oil
1 1/2 cups chicken broth
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, chopped (I use about 1/3 of a small can of diced green chilies instead because I like a milder flavor.)
1 tomato chopped
1 cube chicken bouillon
salt and pepper to taste
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, halved

DIRECTIONS:
1. In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Empanadas--Jill Anderson

Bisquick mix
½ lb hamburger
1/8 tsp. garlic powder
1/8 tsp. cilantro, minced
1/8 tsp. chili powder
1/8 tsp. cumin
finely chopped olive (add as much as desired, I like more my family likes less)
finely chopped onion (add for flavor)
salt and pepper to taste

DIRECTIONS:
1. Make the bisquick according to directions on the box.
2. Brown the hamburger, olive and onion. Add the salt and pepper. When browned add the garlic, cilantro, chili powder, and cumin. Let cool completely.
3. Roll out bisquick mix until about 1/8 to 1/4 inch in thickness. Cut into circles. Add hamburger mix to one circle and the cover using another circle. Press sided together using a fork. These can be served with sour cream and salsa or ketchup.

Chimichangas- Joie Spencer

Flour tortillas (burrito size)
1-2 cans Refried beans with sausage (Old El Paso brand)
Velveeta cheese
Shortening (about 1 1/2 c. to 2 c.)

On medium heat, melt shortening in deep medium-sized pan. BE CAREFUL TO NOT LET YOUR SHORTENING GET TOO HOT. In the microwave, warm-up your tortillas (about 1-2 minutes for entire package) so they're more pliable when you're folding them.
Lay the tortilla flat on the counter and put a large spoonful of your refried beans with sausage on the very end, closest to you. Next, cut a strip or two of velveeta cheese and lay it on top of the beans. Roll the tortilla once over and hold in place. Then fold the outer edges in and tuck the middle in as you roll the whole thing away from you two more times. Set aside and repeat with the next tortilla.
Make sure your oil is hot enough. (Put your hand above the top of the oil to feel the heat.) Put two chimichangas in at a time (there should be a sizzle) and brown on one side (be careful not to over brown). Flip over, and brown the other side. When both sides are browned, carefully take them out of the oil and place on a plate covered with paper towels to drain off the excess oil.
Serve with sour cream, guacamole, tomatoes, lettuce, cheese, or serve them plain, depending on taste preference.

Hawaiian Recipes

2008-12-16T18:12:00.000-08:00

Hawaiian Banana Bread-- Nicole Ward

3 cups plain flour
2 cups sugar
1 tsp. baking soda
1 tsp. cinnamon
1 cup chopped nuts -- walnuts, pecans ,macadamia, or shredded coconut
2 tsp vanilla
3 eggs, beaten
1 1/4 cups vegetable oil
2 cups mashed bananas
1 (8oz) can crushed pineapple (well drained)
In a large bowl combine flour, sugar, baking soda, and cinnamon; stir in nuts. Set aside.
Combine remaining ingredients in another mixing bowl; blend well. Pour wed ingredients into dry ingredients and stir until just moist. Pour into two greased and floured loaf pans. If using coconut in recipe, sprinkle some on top. Bake at 350 degrees for approximately 1 hour and 30 min. check center of loaf with toothpick and if it comes out clean, it’s done. Cool ten minutes before removing from the pan.

Coconut Cake-- Amy Mortensen

Prepare one box white cake mix according to package directions. I Use a 19 x 13 pan. While cake is still warm, poke holes in cake and pour in the following ingredients mixed together:
1 can cream of coconut
1 can sweetened condensed milk
After cooled, top with either cool whip or whipped cream. Sprinkle shredded coconut on top.

Creamy Coconut Watermelon-- Tara Hille

1 pint heavy whipping cream
1 can cream of coconut
1/2 cup sugar
1/2 tsp vanilla
1 watermelon
Blend first four ingredients. (do not blend thick. We want it thin) Set aside. Then ball watermelon or cut into cubes. Place in small clear cups. When ready to serve drizzle with coconut mixture.

Pineapple Stuffing-- Jamie Hoskins

1 cup sugar
1 cube butter (melted)
4 eggs
1 can crushed pineapple (size is up to you depending on how much
pineapple you like.)
5-7 pieces white bread, broken up
Mix sugar and butter. Then add eggs, beat in one at a time. Stir in
pineapple (with juice) and bread crumbs. Place in a baking dish and
cook for half an hour on 350 degrees--or until golden on top.

PINEAPPLE SALAD-- Mary Dawn Meier

1 small pkg. lemon Jell-O
2 c. water
1 c. crushed pineapple, drained (save juice)
1/2 c. miniature marshmallows
2 bananas (cut into small pieces)
Prepare Jell-0 from back of the box. Add pineapple, marshmallows, and bananas. Refrigerate until set.
Topping: Add enough orange juice to pineapple juice to make 1 cup. Add 1 beaten egg. Bring to a boil. Add 2 tablespoons cornstarch mixed with 1/2 cup sugar. Cook until thickened. Cool. Add 1/2 cup cream, whipped. Spread on set salad when cooled. Refrigerate.

Island Cookies --Lucenda Usher

1 2/3 cups all-purpose flour
1 teaspoon vanilla extract
3/4 teaspoon baling powder
1 egg
1/2 teaspoon baking soda
2 cups (11 1/2-ounce package)Nestle Toll house Milk chocolate morsels
1/2 teaspoon salt
3/4 cup (1 and1/2 sticks) butter or margarine softened
1 cup flaked coconut, toasted if desired
3/4 cup macadamia nuts or walnuts, chopped
3/4 cup packed brown sugar
1/3 cup granulated sugar
Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by slightly rounded tablespoon onto un-greased
baking sheets.
Bake in preheated 375*F. oven for 8 to 11 minuets or until edges are lightly browned. Let stand for 2 minuets; remove to wire rack to cool completely. Makes about 3 dozen cookies.
*note that any kind of chocolate chips can be substituted for the milk chocolate morsels
Best loved cookies cook book by Nestle Toll House

Welcome!!!

2008-12-13T11:47:00.001-08:00

Dear Sisters,
Welcome to our unofficial Relief Society blog! This is a place for us to share recipes, news, pictures, and whatever else we want. More information will be coming soon!
Please contact Alicia if you need help with this blog.