Hey everyone, hope you had a great Thanksgiving! November seems to have gotten away from us too quickly!! I was hoping we could have group this month early, since I'm in need of some ideas. Not sure if this will work, so if it's a problem for alot of you, let me know and we'll see about changing it. Otherwise, we can get back on our regular schedule in January.
SO, here is what I propose..................this month I'd like to have group centered around the healthiest meals that your family loves. With all the treats and over the top parties with an abundance of food this time of year I could sure use some great, healthy recipes for the days in between all that partying!
So be thinking about what your family loves that is healthy and delicious. We will meet at my house on Thursday, December 1st at 11 a.m.
I hope this day will work for most of you.
-Karlie
Sunday, November 27, 2011
Bread Recipes from October
*Edited to add additional recipes.
CRESCENT DINNER ROLLS
Miriam Deru
3½ to 3¾ cups flour
1 pkg. active dry yeast (2¼ tsp.)
1 cup milk
¼ cup sugar
1/3 cup butter + additional butter
1 beaten egg
Stir together 1 ¼ cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, the 1/3 cup butter, and ¾ teaspoon salt just until warm and butter almost melts; add to flour mixture along with egg. Beat with an electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining four to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour). Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two cookie sheets. On a lightly floured surface, roll each portion of dough into a 12-inch circle; brush with butter. Cut each dough circle into 12 wedges. To shape, begin at the wide end of each wedge and loosely roll toward the point. Place point side down, 2 to 3 inches apart, on prepared baking sheets. Cover and let rise in a warm place until nearly double in size (about 30 minutes). Bake in a 375 degree oven for 15-18 minutes or until rolls sound hollow when lightly tapped (my oven runs hot, so 365 degrees is better). Immediately remove from pan and brush tops with butter. Cool on wire racks.
PUMPKIN SWIRL BREAD
Sara Havey
1 pkg. yeast (about 1T.)
2/3 c. sugar
2 eggs
1 1/2 tsp. salt
1 1/2 c. warm water
2/3 c. melted butter
1 tsp. cinnamon
1 c. canned pumpkin
7-7 1/2 c. flour
Dissolve yeast in water. Add sugar, melted butter, eggs, salt and cinnamon; mix well. Stir in pumpkin and 3 cups of the flour. Beat until smooth. Add enough remaining flour to form a soft dough. Knead in your mixer for 5-10 minutes or until smooth and elastic. Let rest 10 minutes. Divide dough in half. Roll out each half into an 18x9 inch rectangle. Brush each rectangle with 2 tablespoons of melted butter. Sprinkle each half of combined mixture with 1/2 c. sugar and 1 tsp. cinnamon (Sara used brown sugar instead). Roll up narrow end; press ends to seal. Fold ends under loaves. Let rise until doubled. Brush loaves with additional butter. Bake at 375 degrees for 30-40 minutes. Cool on wire rack.
NAAN INDIAN BREAD
Karalee Monson
2/3 c. warm water
1 tsp. dry yeast
1 tsp. sugar
2 c. flour
1 tsp. salt
2 TB yogurt
2-3 TB ghee
(this is butter without the whey, melt your butter and scoop off the white stuff, what is left is ghee. I don't know how important it is to use ghee, I think real butter melted works just fine.)
Stir water, yeast, sugar in a bowl. When you have your ghee (butter) ready Mix is and yogurt with the water mixture then add flour, and salt. Knead well. Let rise for 1/2 - 1 hour. Divide into about 7 portions.
Flatten each like a scone.
Cover cookie sheet with foil. Heat oven to hottest setting - I just turned it on broil.
Cook Naan 2 or 3 at a time turning when upside is golden-it takes about 1 minute per side.
Our family loves these with honey butter and jam or for dinner as navajo tacos. They are really easy, yummy and healthier that frying.
LEMON CHEESE BRAID
Karlie Himle
1 T. SAF yeast
1/4 c. warm water
3-4 c. flour
1/2 c. milk, scalded and slightly cooled
2 eggs
1/4 c. granulated sugar
1/4 c. butter, softened
1/2 tsp. salt
In a large bowl of an electric mixer, combine 2 cups of the flour with the remaining ingrediants. Add enough of the remaining flour to form a soft dough and knead for 5-10 minutes until smooth. Let rest 10 minutes.
Meanwhile, for filling mix:
12 oz. cream cheese, softened
1/2 c. granulated sugar
1 egg
1 tsp. grated lemon zest
1/2 c. raisins (optional)
After dough rests, roll out into a rectangle (12x14 in.) and set onto a lightly greased baking sheet. Spread the filling down the center 1/3 of dough. Cut outer thirds on either side into 1 in. strips and braid. Let rise until double and then bake at 375 degrees for 25 minutes.
Make a glaze using 1/2 c. powdered sugar, 2 T. freshly squeezed lemon juice and 1 T. butter, melted. Mix together and spoon over warm bread.
CRESCENT DINNER ROLLS
Miriam Deru
3½ to 3¾ cups flour
1 pkg. active dry yeast (2¼ tsp.)
1 cup milk
¼ cup sugar
1/3 cup butter + additional butter
1 beaten egg
Stir together 1 ¼ cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, the 1/3 cup butter, and ¾ teaspoon salt just until warm and butter almost melts; add to flour mixture along with egg. Beat with an electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining four to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour). Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two cookie sheets. On a lightly floured surface, roll each portion of dough into a 12-inch circle; brush with butter. Cut each dough circle into 12 wedges. To shape, begin at the wide end of each wedge and loosely roll toward the point. Place point side down, 2 to 3 inches apart, on prepared baking sheets. Cover and let rise in a warm place until nearly double in size (about 30 minutes). Bake in a 375 degree oven for 15-18 minutes or until rolls sound hollow when lightly tapped (my oven runs hot, so 365 degrees is better). Immediately remove from pan and brush tops with butter. Cool on wire racks.
PUMPKIN SWIRL BREAD
Sara Havey
1 pkg. yeast (about 1T.)
2/3 c. sugar
2 eggs
1 1/2 tsp. salt
1 1/2 c. warm water
2/3 c. melted butter
1 tsp. cinnamon
1 c. canned pumpkin
7-7 1/2 c. flour
Dissolve yeast in water. Add sugar, melted butter, eggs, salt and cinnamon; mix well. Stir in pumpkin and 3 cups of the flour. Beat until smooth. Add enough remaining flour to form a soft dough. Knead in your mixer for 5-10 minutes or until smooth and elastic. Let rest 10 minutes. Divide dough in half. Roll out each half into an 18x9 inch rectangle. Brush each rectangle with 2 tablespoons of melted butter. Sprinkle each half of combined mixture with 1/2 c. sugar and 1 tsp. cinnamon (Sara used brown sugar instead). Roll up narrow end; press ends to seal. Fold ends under loaves. Let rise until doubled. Brush loaves with additional butter. Bake at 375 degrees for 30-40 minutes. Cool on wire rack.
NAAN INDIAN BREAD
Karalee Monson
2/3 c. warm water
1 tsp. dry yeast
1 tsp. sugar
2 c. flour
1 tsp. salt
2 TB yogurt
2-3 TB ghee
(this is butter without the whey, melt your butter and scoop off the white stuff, what is left is ghee. I don't know how important it is to use ghee, I think real butter melted works just fine.)
Stir water, yeast, sugar in a bowl. When you have your ghee (butter) ready Mix is and yogurt with the water mixture then add flour, and salt. Knead well. Let rise for 1/2 - 1 hour. Divide into about 7 portions.
Flatten each like a scone.
Cover cookie sheet with foil. Heat oven to hottest setting - I just turned it on broil.
Cook Naan 2 or 3 at a time turning when upside is golden-it takes about 1 minute per side.
Our family loves these with honey butter and jam or for dinner as navajo tacos. They are really easy, yummy and healthier that frying.
LEMON CHEESE BRAID
Karlie Himle
1 T. SAF yeast
1/4 c. warm water
3-4 c. flour
1/2 c. milk, scalded and slightly cooled
2 eggs
1/4 c. granulated sugar
1/4 c. butter, softened
1/2 tsp. salt
In a large bowl of an electric mixer, combine 2 cups of the flour with the remaining ingrediants. Add enough of the remaining flour to form a soft dough and knead for 5-10 minutes until smooth. Let rest 10 minutes.
Meanwhile, for filling mix:
12 oz. cream cheese, softened
1/2 c. granulated sugar
1 egg
1 tsp. grated lemon zest
1/2 c. raisins (optional)
After dough rests, roll out into a rectangle (12x14 in.) and set onto a lightly greased baking sheet. Spread the filling down the center 1/3 of dough. Cut outer thirds on either side into 1 in. strips and braid. Let rise until double and then bake at 375 degrees for 25 minutes.
Make a glaze using 1/2 c. powdered sugar, 2 T. freshly squeezed lemon juice and 1 T. butter, melted. Mix together and spoon over warm bread.
Wednesday, November 16, 2011
Homemade Yogurt
Karlie asked me to post this one-- it's a simple recipe I make weekly. I love homemade yogurt because it's cheaper and not as sweet as store-bought brands. But the texture is a little different-- sometimes thinner, sometimes thicker. So if any of these variations don't bother you, give it a try!
Ingredients:
Also, I say "Yoplait French Vanilla" because of all the different brands I've tried, I think it makes the best flavor and texture. Any yogurt with active live cultures will do.
Ingredients:
- 8 cups skim milk + 1 cup nonfat dry milk powder (or, 8 cups whole milk)
- 1 6 oz. Yoplait French Vanilla yogurt
- Pour 8 cups skim milk into a large crock pot. Stir in 1 cup nonfat dry milk until dissolved (this is for a thicker texture-- without it, skim milk makes a very runny yogurt). Cover with lid and cook on LOW heat for 2 hours (set a timer).
- After 2 hours cooking on low, turn the crock pot OFF. Keeping the lid on, simply let the yogurt sit for 2 hours (set a timer).
- At this 4 hour mark, lift the lid and take out about 2 cups of the warm milk. Replace the lid to maintain temperature. Stir the Yoplait yogurt into the 2 cups milk until the texture is even, then add to the milk in the crock pot. Stir to combine. Replace the lid again and let the yogurt sit undisturbed for 15-20 hours. (It will be ready in as few as 10-12 hours, but I've found that at this point there is still whey at the top. If you wait longer, you give the whey a chance to absorb in.)
- When you lift the lid, you'll have yogurt! I like to keep it plain, but I know several people who prefer to mix in sugar or pureed fruit-- it's all good. Just expect the yogurt's texture to change a bit with any mix-ins.
Also, I say "Yoplait French Vanilla" because of all the different brands I've tried, I think it makes the best flavor and texture. Any yogurt with active live cultures will do.
Monday, October 24, 2011
Reminder (and a typo)
Just sending out a reminder for recipe group on Thursday, October 27th at Sara's house.
Also, all the breakfast recipes will probably be sent to those of you following the blog, again. I had a typo in the egg casserole recipe on the reduced heat for the last half of baking. Originally it said to bake at 350 for 35 minutes. It's actually supposed to bake at 325 for 35 minutes.
Sorry about that!
- Karlie
Also, all the breakfast recipes will probably be sent to those of you following the blog, again. I had a typo in the egg casserole recipe on the reduced heat for the last half of baking. Originally it said to bake at 350 for 35 minutes. It's actually supposed to bake at 325 for 35 minutes.
Sorry about that!
- Karlie
Tuesday, October 18, 2011
Recipe Group October
With the fall break this weekend we have decided to move recipe group to the last Thursday of October which is the 27th. Hopefully that will allow more of you to come.
We will be having group at Sara's house at 11 a.m. and she would like to center it around your favorite Fall bread recipes. The interpretation of that is up to you! :)
Can't wait to get together, it seems like it's been too long!!!
-Karlie
Saturday, October 15, 2011
Breakfast Recipes
**Edited post to add additional recipes. If you still have recipes you want added, please send them to me. Thanks!
I guess there were several requests for my egg casserole recipe at Super Saturday. They want to hand it out in Relief Society, but I thought I'd post it on here also. We love it and eat it at least once a month for dinner. It makes a really quick, filling meal with a side of bread.
Also, our breakfast recipes in January were never posted so I will add those of mine too. Please send me your breakfast recipes and I will get them added. We'll get something posted about recipe group this month. Whether at my house or someone else's we will get together!
Thanks
-Karlie
CHILI OMELET
Karlie Himle
10 eggs, beaten
1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
2 (4 oz.) cans of diced green chilies
1 pint (16 oz.) small curd cottage cheese
1 cube of butter, melted
1 lb. grated Monterey Jack cheese (I use whatever cheese I have on hand, usually cheddar, and only use about 3/4 lb. of cheese)
Add flour, baking powder and salt to the beaten eggs and whisk it together. It will be lumpy. Add remaining ingredients and pour into a greased 9x13 pan. Bake in a pre-heated 400 degree oven for 15 minutes. Turn heat down to 325 degrees and bake for an additional 35 minutes.
RED BERRY RISOTTO
Karlie Himle (via Mel's Kitchen Cafe)
*Adapted slightly
1/2 cup regular rolled oats or steel-ground oats (such as McCann’s Irish Oatmeal)
1 cup Arborio rice
1/2 cup heavy cream, half-and-half or milk (I just use skim milk most of the time)
6 cups water
1 tablespoon pure vanilla extract or 1 vanilla bean scraped
2/3 cup sugar
1/4 teaspoon salt
1 cup ripe raspberries
1 cup ripe strawberries, quartered
OR
1 bag frozen raspberries, thawed and lightly drained (We serve hot from the pan and add a few frozen raspberries to our individual bowls, works great!)
In a rice cooker (or large pot) add all the ingredients, except the fruit. Cook until done in a rice cooker. If using a pot, bring the mixture to a quick boil and then lower to a simmer and cook, covered, for about 25-30 minutes, stirring occasionally.
Add the raspberries and stir to combine. If using fresh fruit, stir in the strawberries and continue to stir until the berries have turned the risotto slightly pink, 1-2 minutes. Serve immediately. If you are planning on saving leftovers and heating up in the morning, only add berries to each individual serving the morning of and not to the whole batch.
OATMEAL PANCAKE MIX
Karlie Himle (via Mel's Kitchen Cafe)
*Makes 10 cups of dry mix
3 1/2 cups rolled (quick) oats
4 cups whole wheat flour
1 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable or canola oil
Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a side note, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!
*1 cup of mix will make about 6-7 4-inch pancakes.
BUTTER SAUCE
Karlie Himle
1 cube of butter
1 c. sugar
3/4 c. evaporated milk
1 tsp. vanilla
In a saucepan over medium heat, melt the butter and stir in the sugar. Slowly add the evaporated milk and bring to a low boil. Reduce heat and simmer, stirring often, for 3-5 minutes. Remove from heat and stir in vanilla. Serve over your favorite breakfast foods. Store leftovers in the refrigerator.
ORANGE ROLLS
Karalee Monson
1 stick butter
1 c. sugar
3 TB orange juice concentrate
3 cans pillsbury(or other) biscuits
Grease bunt pan well, lay biscuits around edges and in pan. Melt butter, sugar, concentrate together and pour over rolls. Cook in oven (lower oven rack to 4th down.) Cook at 350 for 15-20 minutes.
*Top will be very golden brown, you want this to make sure the inside biscuits are done, dump out on platter after pulling out of oven.
I guess there were several requests for my egg casserole recipe at Super Saturday. They want to hand it out in Relief Society, but I thought I'd post it on here also. We love it and eat it at least once a month for dinner. It makes a really quick, filling meal with a side of bread.
Also, our breakfast recipes in January were never posted so I will add those of mine too. Please send me your breakfast recipes and I will get them added. We'll get something posted about recipe group this month. Whether at my house or someone else's we will get together!
Thanks
-Karlie
CHILI OMELET
Karlie Himle
10 eggs, beaten
1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
2 (4 oz.) cans of diced green chilies
1 pint (16 oz.) small curd cottage cheese
1 cube of butter, melted
1 lb. grated Monterey Jack cheese (I use whatever cheese I have on hand, usually cheddar, and only use about 3/4 lb. of cheese)
Add flour, baking powder and salt to the beaten eggs and whisk it together. It will be lumpy. Add remaining ingredients and pour into a greased 9x13 pan. Bake in a pre-heated 400 degree oven for 15 minutes. Turn heat down to 325 degrees and bake for an additional 35 minutes.
RED BERRY RISOTTO
Karlie Himle (via Mel's Kitchen Cafe)
*Adapted slightly
1/2 cup regular rolled oats or steel-ground oats (such as McCann’s Irish Oatmeal)
1 cup Arborio rice
1/2 cup heavy cream, half-and-half or milk (I just use skim milk most of the time)
6 cups water
1 tablespoon pure vanilla extract or 1 vanilla bean scraped
2/3 cup sugar
1/4 teaspoon salt
1 cup ripe raspberries
1 cup ripe strawberries, quartered
OR
1 bag frozen raspberries, thawed and lightly drained (We serve hot from the pan and add a few frozen raspberries to our individual bowls, works great!)
In a rice cooker (or large pot) add all the ingredients, except the fruit. Cook until done in a rice cooker. If using a pot, bring the mixture to a quick boil and then lower to a simmer and cook, covered, for about 25-30 minutes, stirring occasionally.
Add the raspberries and stir to combine. If using fresh fruit, stir in the strawberries and continue to stir until the berries have turned the risotto slightly pink, 1-2 minutes. Serve immediately. If you are planning on saving leftovers and heating up in the morning, only add berries to each individual serving the morning of and not to the whole batch.
OATMEAL PANCAKE MIX
Karlie Himle (via Mel's Kitchen Cafe)
*Makes 10 cups of dry mix
3 1/2 cups rolled (quick) oats
4 cups whole wheat flour
1 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable or canola oil
Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a side note, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!
*1 cup of mix will make about 6-7 4-inch pancakes.
BUTTER SAUCE
Karlie Himle
1 cube of butter
1 c. sugar
3/4 c. evaporated milk
1 tsp. vanilla
In a saucepan over medium heat, melt the butter and stir in the sugar. Slowly add the evaporated milk and bring to a low boil. Reduce heat and simmer, stirring often, for 3-5 minutes. Remove from heat and stir in vanilla. Serve over your favorite breakfast foods. Store leftovers in the refrigerator.
ORANGE ROLLS
Karalee Monson
1 stick butter
1 c. sugar
3 TB orange juice concentrate
3 cans pillsbury(or other) biscuits
Grease bunt pan well, lay biscuits around edges and in pan. Melt butter, sugar, concentrate together and pour over rolls. Cook in oven (lower oven rack to 4th down.) Cook at 350 for 15-20 minutes.
*Top will be very golden brown, you want this to make sure the inside biscuits are done, dump out on platter after pulling out of oven.
Monday, August 8, 2011
Fruit Recipes
Pound Cake
Becky Sellers
1 c. sugar
1 c. flour
2 eggs
1 stick butter
Mix all ingredients together. Spread in a greased 9x9 pan. Bake at 350 degrees for approx. 35 minutes.
Add 1 cup coconut to batter for coconut pound cake. Becky also served this with nectarines and whip cream, yummy!
Watermelon Smoothie
Janna Mangum
Add everything to blender in this order:
½ c. water
2 c. seedless watermelon
¾ c. raspberries
1 Tbsp. lemonade powder or concentrate
2 Tbsp. sugar
½ c. ice
Blend
Lemon Mousse Pie
Karlie Himle
1 (9 in.) pie shell, baked
1 (.25 ounce) package unflavored gelatin
1/2 c. lemon juice
1/4 c. water
1 teaspoon grated lemon zest
1 (8 oz.) package cream cheese, softened
1 c. confectioners sugar
1 c. heavy whip cream, whipped
In a saucepan, combine gelatin, lemon juice and water. Stir over medium heat until dissolved. Remove from heat and stir in grated lemon zest. Set aside. In a large bowl, combine cream cheese and sugar. Beat until smooth. Blend in gelatin mixture. Refrigerate 15 minutes or until thick.
*This is a very tart pie, and although I like it just the way it is, it would also be good served with a little sweetened whip cream on top and a few raspberries for extra flavor and color.
Chicken Salad
Karlie Himle
6-8 chicken breasts, cooked and diced
1 1/2 c. celery, finely diced
1/2 pound red grapes, halved
1/4 c. green onion, chopped
1/2 c. craisins
1 1/2 c. cashews or pecans
1 can sliced water chestnuts, drained and chopped
Combine all ingredients in a large bowl, Toss to mix. Chill. When ready to serve, pour dressing over mixture and toss to coat. Refrigerate until serving. Serve over lettuce, in a croissant or on rolls.
Dressing:
2 c. mayonnaise
1 1/2 tsp. curry powder
dash pepper
juice from 1/2 lemon
Becky Sellers
1 c. sugar
1 c. flour
2 eggs
1 stick butter
Mix all ingredients together. Spread in a greased 9x9 pan. Bake at 350 degrees for approx. 35 minutes.
Add 1 cup coconut to batter for coconut pound cake. Becky also served this with nectarines and whip cream, yummy!
Watermelon Smoothie
Janna Mangum
Add everything to blender in this order:
½ c. water
2 c. seedless watermelon
¾ c. raspberries
1 Tbsp. lemonade powder or concentrate
2 Tbsp. sugar
½ c. ice
Blend
Lemon Mousse Pie
Karlie Himle
1 (9 in.) pie shell, baked
1 (.25 ounce) package unflavored gelatin
1/2 c. lemon juice
1/4 c. water
1 teaspoon grated lemon zest
1 (8 oz.) package cream cheese, softened
1 c. confectioners sugar
1 c. heavy whip cream, whipped
In a saucepan, combine gelatin, lemon juice and water. Stir over medium heat until dissolved. Remove from heat and stir in grated lemon zest. Set aside. In a large bowl, combine cream cheese and sugar. Beat until smooth. Blend in gelatin mixture. Refrigerate 15 minutes or until thick.
*This is a very tart pie, and although I like it just the way it is, it would also be good served with a little sweetened whip cream on top and a few raspberries for extra flavor and color.
Chicken Salad
Karlie Himle
6-8 chicken breasts, cooked and diced
1 1/2 c. celery, finely diced
1/2 pound red grapes, halved
1/4 c. green onion, chopped
1/2 c. craisins
1 1/2 c. cashews or pecans
1 can sliced water chestnuts, drained and chopped
Combine all ingredients in a large bowl, Toss to mix. Chill. When ready to serve, pour dressing over mixture and toss to coat. Refrigerate until serving. Serve over lettuce, in a croissant or on rolls.
Dressing:
2 c. mayonnaise
1 1/2 tsp. curry powder
dash pepper
juice from 1/2 lemon
Hi all, here are some yummy fruit recipes, I couldn't make it to the last activity but still wanted to share these. They are superb!!
FROZEN FRUIT YOGURT
(This makes one batch, it can be doubled)
1 little container raspberries
1 container vanilla yogurt (32 oz.)
1 thawed container cool whip (8 oz.)
Stir all together and spread in a 9 x 13 pan. Freeze for a day. Before serving let it sit on the counter for 15-20 minutes. Then cut and serve. Also try interchanging your favorite fruit or yogurt. Trust me you have to try this. It is so simple but sooo delicious. We love after dinner. or before.
GUM-DROP FRUIT LEATHER
5 c. pureed fruit
1 c. flour
Put these together in a saucepan and heat slowly stirring occasionally till it's thick.
Add 1/2 c. sugar and 1 small package jello, a complementary flavor to your fruit (ex. peach puree with strawberry jello.) Stir well.
Spread on two cookie sheets lined with foil and sprayed really well with pam.
Put in your car in the sun for 12 hours. Peel off and turn over then return to car for 12 more hours, or till not sticky but pliable. OK so that is how my mother did it, this is how I dry it. I still spread it on the pam sprayed foil but I stick it in a 200 degree oven for 7-10 hours. I don't flip it over I just make sure it isn't sticky on the bottom anywhere. When it is done I rip it (cut it with clean scissors if you are a perfectionist) and put it in a freezer bag in the freezer. I don't know why I put there it never last more than a week.
Enjoy!! KMonson
FROZEN FRUIT YOGURT
(This makes one batch, it can be doubled)
1 little container raspberries
1 container vanilla yogurt (32 oz.)
1 thawed container cool whip (8 oz.)
Stir all together and spread in a 9 x 13 pan. Freeze for a day. Before serving let it sit on the counter for 15-20 minutes. Then cut and serve. Also try interchanging your favorite fruit or yogurt. Trust me you have to try this. It is so simple but sooo delicious. We love after dinner. or before.
GUM-DROP FRUIT LEATHER
5 c. pureed fruit
1 c. flour
Put these together in a saucepan and heat slowly stirring occasionally till it's thick.
Add 1/2 c. sugar and 1 small package jello, a complementary flavor to your fruit (ex. peach puree with strawberry jello.) Stir well.
Spread on two cookie sheets lined with foil and sprayed really well with pam.
Put in your car in the sun for 12 hours. Peel off and turn over then return to car for 12 more hours, or till not sticky but pliable. OK so that is how my mother did it, this is how I dry it. I still spread it on the pam sprayed foil but I stick it in a 200 degree oven for 7-10 hours. I don't flip it over I just make sure it isn't sticky on the bottom anywhere. When it is done I rip it (cut it with clean scissors if you are a perfectionist) and put it in a freezer bag in the freezer. I don't know why I put there it never last more than a week.
Enjoy!! KMonson
Wednesday, July 20, 2011
Change of venue
So I got to thinking that I don't have alot of shade in my backyard and figured it would be better to meet at Harrisville Park at 11 a.m. instead.
I think I got a call out to all of you just in case you don't see this before then.
Thanks for understanding,
Karlie
I think I got a call out to all of you just in case you don't see this before then.
Thanks for understanding,
Karlie
Tuesday, July 19, 2011
July Recipe Group
Hello there ladies!
Feels like it's been forever since we've all gotten together, probably because only 3 of us came to the last meeting. Summer can be busy for alot of us since it's vacation time, but I hope that we'll get to share some great recipes this month!!
Karalee had an awesome idea for the month and I think we'll run with it. This month we will be serving up your favorite fruity recipes. Dips, drinks, salads, desserts, salsas....... if it has fruit in the mix it qualifies!!!
![]()
So bring your favorite fruity concoction and head on over to my place (Karlie's house that is) on Thursday, July 21st at 11 a.m.
Hope to see you there!!
Feels like it's been forever since we've all gotten together, probably because only 3 of us came to the last meeting. Summer can be busy for alot of us since it's vacation time, but I hope that we'll get to share some great recipes this month!!
Karalee had an awesome idea for the month and I think we'll run with it. This month we will be serving up your favorite fruity recipes. Dips, drinks, salads, desserts, salsas....... if it has fruit in the mix it qualifies!!!
Hope to see you there!!
Monday, June 20, 2011
Summer Salad Recipes
E-mail me your recipes and I'll add them to this post.
-Miriam
Karlie Himle
SMOKED MOZZARELLA AND PENNE SPINACH SALAD
*Serves 6-8
Becky Sellers
CHICKEN & ARTICHOKE SALAD
1 box chicken rice-a-roni, cooked and cooled
1/2 bell pepper, chopped
1 can artichoke hearts
1/4 cup celery, chopped
1/2 cup green onions
1/2 can black olives, sliced
2 cups chopped chicken, cooked and cooled
1 cup mayonnaise
Mix all ingredients together. Sprinkle with paprika. Serve cool.
Miriam Deru
CHICKEN PASTA SALAD (from here)
1 lb. cooked, shredded chicken, cooled
1 lb. cooked bow tie noodles, cooled
2 heads broccoli, finely chopped
1 red pepper, chopped
1 green pepper, chopped
1/3 onion, chopped
1 can sliced olives
1 cup shredded cheese (optional)
1/3 - 1/2 cup ranch dressing (I think this is optional, but you might say it "holds it all together")
Dressing:
2 envelopes dry Italian dressing mix
6 Tbs. apple cider vinegar
4-1/2 Tbs. water
3/4 cup oil (you can reduce this some)
Combine chicken, chopped vegetables, olives and pasta. Set aside. Whisk together dressing ingredients and pour over pasta mixture, stirring until combined. Add ranch dressing and cheese and fold together. Refrigerate 1 hour before serving. Serves 8 - 10.
Miriam Deru
CUCUMBER & TOMATO SALAD
(Only make this with garden tomatoes. Store-bought tomatoes would be lousy.)
3 cucumbers, thinly sliced
2 tomatoes, cut in wedges
1/3 cup red onion, coarsely chopped
1/3 cup green sweet pepper, coarsely chopped
Olive oil
Apple cider, balsamic, or other flavored vinegar
Salt and pepper
Mix vegetables together in a medium serving bowl. Carefully pour enough oil to lightly coat all vegetables (stir while pouring until all vegetables look a little shiny with oil). Splash vinegar over salad in small amounts until desired taste balance is reached. Sprinkle with salt and fresh cracked black pepper to taste. Serve immediately.
-Miriam
Karlie Himle
SMOKED MOZZARELLA AND PENNE SPINACH SALAD
*Serves 6-8
Parmesan Dressing:
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh flat-leaf parsley
1/2 cup low-fat mayonnaise
1/4 cup white whine vinegar
3 cloves garlic, finely minced
Pinch of cayenne pepper
Salt and pepper to taste
Salad:
12 ounces penne pasta
3 cups packed baby spinach
12 ounce jar roasted red peppers, drained and diced
4-6 ounces smoked mozzarella cheese, diced
For the dressing, combine the Parmesan cheese, parsley, mayo, vinegar, garlic, cayenne and salt and pepper in a blender and process until the dressing is smooth. Store in the refrigerator until ready to serve. The dressing can be made up to two days ahead of time.
To prepare the salad, cook the pasta in a large pot of salted water until just tender, al dente. Drain the pasta into a colander and run cold water over it and drain well. In a large mixing bowl, combine the cooked pasta, spinach, roasted red peppers and smoked mozzarella. At this point, the salad and dressing can be refrigerated for a couple of hours separately before serving.
Toss the salad with the dressing right before serving.
Becky Sellers
CHICKEN & ARTICHOKE SALAD
1 box chicken rice-a-roni, cooked and cooled
1/2 bell pepper, chopped
1 can artichoke hearts
1/4 cup celery, chopped
1/2 cup green onions
1/2 can black olives, sliced
2 cups chopped chicken, cooked and cooled
1 cup mayonnaise
Mix all ingredients together. Sprinkle with paprika. Serve cool.
Miriam Deru
CHICKEN PASTA SALAD (from here)
1 lb. cooked, shredded chicken, cooled
1 lb. cooked bow tie noodles, cooled
2 heads broccoli, finely chopped
1 red pepper, chopped
1 green pepper, chopped
1/3 onion, chopped
1 can sliced olives
1 cup shredded cheese (optional)
1/3 - 1/2 cup ranch dressing (I think this is optional, but you might say it "holds it all together")
Dressing:
2 envelopes dry Italian dressing mix
6 Tbs. apple cider vinegar
4-1/2 Tbs. water
3/4 cup oil (you can reduce this some)
Combine chicken, chopped vegetables, olives and pasta. Set aside. Whisk together dressing ingredients and pour over pasta mixture, stirring until combined. Add ranch dressing and cheese and fold together. Refrigerate 1 hour before serving. Serves 8 - 10.
Miriam Deru
CUCUMBER & TOMATO SALAD
(Only make this with garden tomatoes. Store-bought tomatoes would be lousy.)
3 cucumbers, thinly sliced
2 tomatoes, cut in wedges
1/3 cup red onion, coarsely chopped
1/3 cup green sweet pepper, coarsely chopped
Olive oil
Apple cider, balsamic, or other flavored vinegar
Salt and pepper
Mix vegetables together in a medium serving bowl. Carefully pour enough oil to lightly coat all vegetables (stir while pouring until all vegetables look a little shiny with oil). Splash vinegar over salad in small amounts until desired taste balance is reached. Sprinkle with salt and fresh cracked black pepper to taste. Serve immediately.
Tuesday, June 14, 2011
Summer Salads
Hey everyone, it's Miriam. Word on the street is that we want to have Recipe Group this week even though many of us have sniffly-nosed kids from the cold that's been going around. Since I'm hostess, I suggest that we meet at a park instead of at my house. I think it would be better for all of us to be outside in the fresh air, but since I don't have a plethora of playing equipment for kids, I think they'd get bored pretty fast. Sorry to change things up, Karlie, but I'd be happy to be a real hostess again soon!
The theme is "Summer Salads." Bring any type of salad you love to make in summertime-- something that doesn't involve heating up your house (much). I'll bring the paper goods/utensils/drinking water so we'll be set there.
As for the location, let's meet at the park just northwest of Green Acres school. The most direct way to get there is to...
The theme is "Summer Salads." Bring any type of salad you love to make in summertime-- something that doesn't involve heating up your house (much). I'll bring the paper goods/utensils/drinking water so we'll be set there.
As for the location, let's meet at the park just northwest of Green Acres school. The most direct way to get there is to...
- Cross Washington Blvd. at 1900 N.
- Continue on 1900 N until 550 E-- turn left.
- Follow 550 E as it curves eastward, where you'll basically land in the parking lot. You'll see the playground and covered pavilion on your right.
Wednesday, June 1, 2011
Hi, I took this to Karlie awhile ago and she liked it so you might too. Enjoy! Karalee
YUMMIE MINESTRONE SOUP
Brown 1 large onion, chopped
1/2 lb. sausage ( I just use the links)
Add 8 c. beef stock
2 c. cooked kidney beans
1 tsp. oregano
1/4 tsp. garlic salt
1 bay leaf
2 TB parsley flakes
Cover and bring to a boil, simmer 10 minutes.
Add 1 c. chopped zucchini, celery, carrots (I like all but you could do a combination of any)
1 1/2 c. noodles
(The recipe calls for 2 c. chopped spinach or swiss chard I haven't tried this yet)
Cook 10 minutes longer or just until veggies are cooked.
Serve hot. Sprinkle with grated cheese, if desired. Serves 8-10
YUMMIE MINESTRONE SOUP
Brown 1 large onion, chopped
1/2 lb. sausage ( I just use the links)
Add 8 c. beef stock
2 c. cooked kidney beans
1 tsp. oregano
1/4 tsp. garlic salt
1 bay leaf
2 TB parsley flakes
Cover and bring to a boil, simmer 10 minutes.
Add 1 c. chopped zucchini, celery, carrots (I like all but you could do a combination of any)
1 1/2 c. noodles
(The recipe calls for 2 c. chopped spinach or swiss chard I haven't tried this yet)
Cook 10 minutes longer or just until veggies are cooked.
Serve hot. Sprinkle with grated cheese, if desired. Serves 8-10
Wednesday, May 18, 2011
Recipes from Stress Food Day :)
Hi Everyone!
Just a reminder to send me your recipes from our "stress food" day if you haven't done so already. Sorry I didn't send this reminder out sooner.
Just a reminder to send me your recipes from our "stress food" day if you haven't done so already. Sorry I didn't send this reminder out sooner.
Monday, May 16, 2011
Snackage
May is a busy month for many of us. We can feel summer upon us and the kids are going crazy as school is coming to a close.
Because of all the craziness were going to simplify this month. Hopefully Friday will be a nice day with no rain because we will meet at the Harrisville Park (that's the 20th) at 10:30 a.m. Bring your favorite snack to share if you so choose and come let the kids get all that energy out! We can post recipes for snacks later if you would like us to.
-Karlie
Because of all the craziness were going to simplify this month. Hopefully Friday will be a nice day with no rain because we will meet at the Harrisville Park (that's the 20th) at 10:30 a.m. Bring your favorite snack to share if you so choose and come let the kids get all that energy out! We can post recipes for snacks later if you would like us to.
-Karlie
Tuesday, April 12, 2011
April's Recipe Group--April 21st.
Hi everyone! I'm new to this, so hopefully I'm doing it right :).
At last month's recipe group we decided to move our meetings to the 3rd Thursday of the month, since our Relief Society meetings are on the 2nd Thursday, and there's no need to have all of our fun on the same day :).
We'll meet at my house (Jennie's house--180 w 1825 N) at 11:00 am on Thursday, April 21st.
Please bring your favorite "stress food" recipe-- meaning something you like to make when you're especially stressed, frustrated, frazzled, sad, distraught, frantic, etc. You know, the kind of food you crave when the world is collapsing all around you, and one bite can make everything a little better . . . . THAT kind of recipe!
Can't wait to see you all soon!!
jennie taylor
At last month's recipe group we decided to move our meetings to the 3rd Thursday of the month, since our Relief Society meetings are on the 2nd Thursday, and there's no need to have all of our fun on the same day :).
We'll meet at my house (Jennie's house--180 w 1825 N) at 11:00 am on Thursday, April 21st.
Please bring your favorite "stress food" recipe-- meaning something you like to make when you're especially stressed, frustrated, frazzled, sad, distraught, frantic, etc. You know, the kind of food you crave when the world is collapsing all around you, and one bite can make everything a little better . . . . THAT kind of recipe!
Can't wait to see you all soon!!
jennie taylor
Wednesday, April 6, 2011
Crockpot Recipes
Sorry! I forgot one...
Karalee's Sloppy Joes
Extra Virgin Olive Oil
1 large onion
1 1/2 lbs. lean turkey
2-2 1/2 cups wheat berries
salt and pepper
2 cups ketchup
1/4 cup mustard
1/4 tsp. cayenne
1 Tbsp. brown sugar
2 Tbsp. tomato paste
1 Tbsp. red wine vinegar
Add olive oil to a warm pan. Add onions and saute for 2-3 minutes until translucent. Add ground turkey, season well with salt and pepper and brown well, breaking with a wooden spoon. dd ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10 to 12 minutes. Finish with a splash of red wine vinegar and season before serving. (I'm guessing you stir the wheat berries in toward the end.)
Karalee's Sloppy Joes
Extra Virgin Olive Oil
1 large onion
1 1/2 lbs. lean turkey
2-2 1/2 cups wheat berries
salt and pepper
2 cups ketchup
1/4 cup mustard
1/4 tsp. cayenne
1 Tbsp. brown sugar
2 Tbsp. tomato paste
1 Tbsp. red wine vinegar
Add olive oil to a warm pan. Add onions and saute for 2-3 minutes until translucent. Add ground turkey, season well with salt and pepper and brown well, breaking with a wooden spoon. dd ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10 to 12 minutes. Finish with a splash of red wine vinegar and season before serving. (I'm guessing you stir the wheat berries in toward the end.)
Thursday, March 24, 2011
Crockpot Recipes
Here are the recipes I've received so far...
Wheat Berries by Karalee
1 part dry wheat
2 parts water + a little
(ex. 1 C. wheat, 2 C. water+ 3or4 Tbsp.)
Cook on low in crockpot overnight. Add brown sugar and butter for breakfast or freeze in 1-2 cup increments. You can also add to and you use ground turkey or beef for. We tried it with sloppy joes.
Salsa Chicken by Becky
3-4 Chicken breasts
24 oz. (1 1/2 C.) Salsa
8 oz. Cream Cheese
Cook chicken with salsa in crockpot on high for 3 hours. Shred chicken and return to crockpot with cream cheese. Stir until melted. Serve in tortillas. This also freezes well.
Cheesy Ravioli Casserole by Karlie
1 T. olive oil
1 medium onion, chopped
1 large clove garlic, minced
2 jars (26 oz. each) four cheese tomato pasta sauce
2- 8 oz. cans tomato sauce
1 tsp. Italian seasoning
2 packages (25 oz. each) frozen beef-filled ravioli
2 c. (8 oz.) shredded mozarella cheese
1/4 c. chopped fresh parsley
Heat oil over medium heat until hot. Cook onion and garlic in oil about 4 minutes until onion is tender. Stir in pasta sauce, tomato sauce and Italian seasoning. Spray a 5-6 qt. slow cooker with non-stick cooking spray. Place 1 cup of sauce mixture on the bottom. Add 1 package of frozen ravioli, top with 1 cup of cheese. Top with remaining package of ravioli and 1 cup of cheese. Pour remaining sauce over the top. Cover, cook on low heat for 5 /12- 6 1/2 hours or until hot. Sprinkle with parsley.
Wheat Berries by Karalee
1 part dry wheat
2 parts water + a little
(ex. 1 C. wheat, 2 C. water+ 3or4 Tbsp.)
Cook on low in crockpot overnight. Add brown sugar and butter for breakfast or freeze in 1-2 cup increments. You can also add to and you use ground turkey or beef for. We tried it with sloppy joes.
Salsa Chicken by Becky
3-4 Chicken breasts
24 oz. (1 1/2 C.) Salsa
8 oz. Cream Cheese
Cook chicken with salsa in crockpot on high for 3 hours. Shred chicken and return to crockpot with cream cheese. Stir until melted. Serve in tortillas. This also freezes well.
Cheesy Ravioli Casserole by Karlie
1 T. olive oil
1 medium onion, chopped
1 large clove garlic, minced
2 jars (26 oz. each) four cheese tomato pasta sauce
2- 8 oz. cans tomato sauce
1 tsp. Italian seasoning
2 packages (25 oz. each) frozen beef-filled ravioli
2 c. (8 oz.) shredded mozarella cheese
1/4 c. chopped fresh parsley
Heat oil over medium heat until hot. Cook onion and garlic in oil about 4 minutes until onion is tender. Stir in pasta sauce, tomato sauce and Italian seasoning. Spray a 5-6 qt. slow cooker with non-stick cooking spray. Place 1 cup of sauce mixture on the bottom. Add 1 package of frozen ravioli, top with 1 cup of cheese. Top with remaining package of ravioli and 1 cup of cheese. Pour remaining sauce over the top. Cover, cook on low heat for 5 /12- 6 1/2 hours or until hot. Sprinkle with parsley.
Butter Chicken (Indian name: Chicken Makhani) by Miriam
- 4 pieces Boneless Skinless Chicken Breasts (cut Into Bite Sized Pieces)
- 5 cloves Garlic, Minced
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- ½ teaspoons Cayenne Pepper
- ¼ teaspoons Ground Coriander
- ¼ teaspoons Cumin
- ¼ teaspoons Cardamom
- 1 whole Lime, Juiced
- 1 whole Onion, Diced
- ¼ cups Butter
- 1 can (14.5 Oz. Can) Tomato Sauce
- 1 can (14.5 Oz. Can) Petite Diced Tomatoes
- 1 pint Whipping Cream (or light cream/half and half/plain yogurt)
- 1 bunch Chopped Cilantro, to taste
- 2 cups Basmati Rice (or However Much You Want)
Combine first 9 ingredients and marinate overnight.
Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. OR, transfer to a crock pot and let simmer on low heat for a few hours—this helps the flavors blend better. Add the whipping cream and cilantro just before serving over Basmati rice.
Note: this is a little spicy, but you can cut back on the cayenne if you want.
Teriyaki chicken by Janna
1/3 c. lemon juice
¼ tsp. garlic powder
¼ c. vegetable oil
¼ c. ketchup
2 Tbsp. brown sugar
¼ c. soy sauce
3 lbs. chicken
¼ tsp. pepper
Combine all ingredients to make a marinade. Pour over chicken. Cook in Crockpot on low until done. Tastes good on grill too.
Tuesday, March 8, 2011
Crazy for my Crockpot
Okay. I haven't heard from many of you, so, we are going to move it to NEXT Thursday, March 17th at my house at 11 am. Can't wait to see what you all come up with! Becky
Saturday, March 5, 2011
Crazy for my Crockpot
Hey everyone! The next recipe group is supposed to be at my house on Thursday, March 10th. The RS Birthday dinner is also that night, so I will ask around, but I would like to do it on Wednesday, March 9th or push it to the next Thursday, March 17th. The only requirement is that you have to use your crockpot! I am always in need of these recipes as my afternoons/early evenings get crazy. Thanks for your help and input. I can't wait to try all the yummy food! Becky Sellers Oh! and one more thing... if you could bring a copy of your recipe with you that day I would really appreciate it!
Monday, February 21, 2011
'For your Sweetheart' recipes
This is a long overdue post and as you can tell by Mark now being a follower I'm not the most blog savvy chic. My 'Apple Baked Pancakes' recipe will not be coming, due to the fact that something was amiss and despite persistent requests to my mom for the missing factors I've accepted the fact that it is lost in the black hole of 'oh yeah, I need to do that'. But I have included a couple of family favorite breakfast recipes in this post and sure look forward to making all the delicious new recipes from you guys!
Strawberry Spinach Salad By Becky Sellers
1/4 cup sugar
1 quart fresh strawberries, sliced
1 (10oz.) pkg washed baby spinach
1 c. sliced almonds, toasted
1 recipe Honey Celery Seed Dressing
Lightly sprinkle sugar over strawberries and toss with spinach greens just before serving. top with desired amount of tasted almonds and dressing.
Honey Celery Seed Dressing
3/4 c. sugar
1/2 c. honey
1tsp. paprika
1 tsp. mustard
1 tsp. finely grated onion
1/2 c. lemon juice
1 c. vegetable oil
1/2 tsp. celery seed
Mix all ingredients except oil and celery seed in a blender. Gradually add oil and celery see and continue blending. Toss with Spinach salad. Refrigerate leftover for up to 3 weeks.
Jell-o Poke Cake By Karalee Monson
2 baked (9-inch) round white/or other cake layers, left in cake pans, and cooled
2 C. boiling water
2 pkg. (4 servings) or 1 pkg. (8 servings) Cherry/or other Jello
1 tub Cool Whip
Poke both cake layers randomly with a fork. Stir boiling water into jello until dissolved. Pour evenly over cake layers. Refrigerate at least 3 hours.
Dip bottom of one cake pan in warm water for 15-20 seconds. Unmold onto serving plate. Spread with 1 cup of whipped topping. Unmold second cake layer, place carefully on first layer. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or till ready to serve. Store in the fridge.
Strawberry Delight by Sara Havey
1 Angel food cake
3 oz. pkg strawberry Jello- dissolve in 1 1/4 c. boiling water
When Jello starts to gel, add 1o oz. sliced, thawed frozen strawberries.
Whip 1 carton cream- fold in strawberry mixture.
Put a little strawberry mixture in the bottom of a bowl and layer 1/4-1/2 the cake that has been ripped into pieces on top. Repeat with the strawberry mix then the rest of the cake and then top with the rest of the strawberry mixture. Chill in fridge for 4 hours or more. Enjoy!
Jumbo Chocolate Chip Cookies by Amy Steele
2 ¼ c flour
½ c cocoa
1 t baking soda
½ t salt
1 c. butter
¾ c sugar
¾ c brown sugar
2 eggs
2 t vanilla
2 c choc chips
1 ½ c white choc chips
Stir flour, cocoa, soda and salt together
Cream butter and sugars together. Add eggs and vanilla. Slowly add flour mixture. Stir in choc chips. Bake 9-11 min at 375.
Amy also brought me some refried beans she had bottled. They were delicious and absolutely healthy and inexpensive. Here's the link- http://creativechicksatplay.blogspot.com/2010/05/best-refried-beans-ever-according-to-me.html
Meatballs by Janna Mangum from Andrea Bake
1 lb sausage
1 lb. hamburger
1 egg
1 c. bread crumbs
pinch of salt and garlic powder
Mix together and form meatballs. Brown meatballs.
1 c. ketchup
1/4 tsp. celery seed
1 Tbsp. vinegar
1/2 c. water
4 Tbsp. brown sugar
Simmer meatballs in sauce
Here's the breakfast ones:
Five grain pancake mix by Janna Mangum adapted from Chef Brad
6 c. wheat
1 c. barley
1 c. rye
1 c. oat groats
1 c. brown rice
4 c. powdered milk
3 tsp. salt
1 c. baking powder
Mix grains together and mill into flour. Add remaining ingredients. Store in freezer until needed.
To make pancakes, mix together and cook on hot griddle.
1 c. pancake mix
1 lightly beaten egg
3/4 c. water
1/4 c. sugar (I substitute 1/16 tsp. stevia)
2 Tbsp. oil
This seems to only make about 4 pancakes, so I usually double it.
Clafoutis by Janna Mangum adapted from the Friend magazine
4 eggs
2 cups milk or rice milk
1/2 c. whole wheat flour
1/4 c. sugar
1/4 tsp. salt
1 tsp. almond or vanilla extract
1/2 c. fresh or frozen fruit (cherries, blueberries, raspberries, peaches)
Place eggs, milk, flour, sugar, salt and extract in blender. Blend on low for 30 seconds. Pour into a quiche dish or glass 9x13 dish. Put fruit on top. Bake 375 for 35 minutes or until it isn't jiggly.
Fruit and Nut Toss Salad by Karlie Himle
Dressing:
1/4 c. olive oil
2 T. plus 2 tsp. sugar
2 T. white vinegar
1 T. minced fresh parsley (or 1 tsp. dried)
1/4 tsp. salt
Salad:
4 c. spinach leaves
4 c. romaine
1 (15 oz.) can mandarin oranges, drained
2 celery ribs, chopped
1 c. sliced strawberries
4 green onion, chopped
1 c. pecans
Sorry, I'll remember to take pictures next time. Send me your recipes if they're not here and I'll get them added on!
Thursday, January 6, 2011
!
Hey everyone!
This is Sara Havey. Sorry about the late notice. I am a first time blogger and have had to figure all of this out. Karlie is laughing as she reads this I am sure. Well, we will be having recipe group next Thursday the 13th at 10:00 am. I want to do a brunch theme so we are doing it earlier in the morning. Brunch recipes could include anything from maindishes to breads or drinks. Whatever you are craving that morning. My address is 175 Hancock Circle which really is not helpful if you don't know where I am. There are no street signs. We are on the North side of the stake center. The house number is on the garage. Let me know if you have trouble finding me. I look forward to seeing all of you next week. It will be motivation to get my Christmas tree down.
This is Sara Havey. Sorry about the late notice. I am a first time blogger and have had to figure all of this out. Karlie is laughing as she reads this I am sure. Well, we will be having recipe group next Thursday the 13th at 10:00 am. I want to do a brunch theme so we are doing it earlier in the morning. Brunch recipes could include anything from maindishes to breads or drinks. Whatever you are craving that morning. My address is 175 Hancock Circle which really is not helpful if you don't know where I am. There are no street signs. We are on the North side of the stake center. The house number is on the garage. Let me know if you have trouble finding me. I look forward to seeing all of you next week. It will be motivation to get my Christmas tree down.
Subscribe to:
Comments (Atom)