Tuesday, December 15, 2009

soup recipes from December RS dinner...

click on the picture if you want to make it larger - enjoy!

Friday, October 16, 2009

Wheat Bread – Mary Lynn Nelson

6 c water
3 Tbsp. yeast
¾ c sugar or honey
¾ c gluten
¾ c oil
3 eggs
12 c wheat flour

Combine all ingredients but add only ½ the flour. Let set 10 min. Add 2 Tbsp. salt. Then add the rest of the flour. Mix 8 min. on the 2nd setting. Raise 30 min. Makes 6 loaves. Knead & raise until 1 inch above the pan. Bake 350 F for 30 min.

This is a recipe given me by my parents neighbor. I recently tried it without eggs and it worked just great. Denice Bench
Bubble Bread
1 c milk
½ c margarine
½ c sugar
2 eggs (beaten)
1 tsp. salt
2 yeast packages
½ c water
4½ c flour
½ c flour (for kneading)
cinnamon and sugar (mixed)

Scald and cool milk, margarine and sugar. Add eggs, and salt. Dissolve yeast in ½ c water and add. Add 4½ C flour and knead with remaining flour until smooth. Let rise until double. Punch down. Let stand 10 min. Melt some margarine and roll some dough to dip in it and then roll in cinnamon-sugar mix. Stack in buttered bread pan. Let rise. Bake for 50 min. Place cookie sheet under bread while baking to catch drips.

Buttermilk Rolls

2 c hot water
½ c shortening
½ c sugar
2 eggs (well beaten)
7 c flour
2 pkgs. yeast
1 tsp. salt
½ tsp. soda
3 tsp. baking powder
6 T powdered buttermilk

First beat eggs, add 2 cups hot water, shortening and sugar. Set back. Second, dissolve 2 packages yeast in ½ c warm water, then add to above mixture. Third, sift flour, salt, soda and baking powder and buttermilk. Mix with above mixture until you have a very smooth soft dough. Let rest 10 min, then you are ready to make into dinner rolls, cinnamon rolls, orange rolls, or doughnuts. If you prefer to use fresh buttermilk in the place of powdered buttermilk, substitute 1 c fresh buttermilk.

White Bread
2 pkgs. dry yeast
3/4 c warm water
22/3 c warm water
¼ c sugar
1 T salt
¼ c oil
9-10 c flour

Dissolve yeast in 3/4 c warm water. Stir together 22/3 c warm water, sugar, salt, oil and half of the flour. Add yeast. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board; knead until smooth and elastic, about 10 min. Place in greased bowl; turn greased side up; cover; let rise in warm place until double. About 1 hour. Punch down dough; divide in ½ roll each ½ into rectangle,16x9". Roll up, beginning at short side. Press each end to seal. Grease loaf pan. Let rise until double. Bake 375* for 35 min. Cool on rack. Makes 2 loafs.

Easy Cinnamon Rolls - Linda Olsen

1 box yellow cake mix
5 c flour
2 pkg. yeast
2½ c hot water

Mix ingredients until smooth. Add enough flour to make a soft dough. Knead until smooth. Let rise for 10 min. Roll into a rectangle. spread with melted butter. Sprinkle with sugar and cinnamon. Roll up and slice. Let rise until doubled on a greased baking sheet. Bake at 350* oven for 15 min.

Whole Wheat Bread - Carma Crippen

2 T yeast in ½ c warm water
7 c unsifted whole wheat flour
5 c hot tap water
2/3 c oil
2/3 c honey
2 T salt
5 or 6 more cups whole wheat flour

Combine 5 cups hot water and 7 cups flour. Mix. Add oil, honey, and salt. Add yeast. Knead in 5 or 6 more cups of flour. Dough may be a little sticky. Let raise as long as possible. A minimum of triple in size. If you have all day, punch it down as many as 5 times. (This helps your wheat bread be soft like your white bread) Divide into 3 sections, place in greased pans. Let raise 1/3 in bulk. Bake 350* about 40 min.

Pizza Crust - Karen Crippen Ricks

1 pkg. yeast
1 c water
1 tsp. salt
3½ c flour
2 T oil

Combine yeast & water together first. Add to flour, salt & oil combination. Roll out on pizza pan, add your cheeses, etc. and bake at 450* for 20 min.

French Bread - Karen Ricks

2 T dry yeast (6 T)
2½ c hot water (7½)
3 T sugar (½ c + 1/8 c)
1 T salt (3 T)
5 T shortening or ¼ c oil (3/4 c)
6 c unsifted flour (18 c)

In a large bowl , dissolve hot water, and yeast until yeast bubbles. Add in sugar, salt, oil. Stir in ½ of flour. Beat. Add flour. Let it Rest 10 min. Leave spoon in batter. Rise 5 on cookie sheet. Let double. Bake at 350* for 35 min.

Basic Roll Dough- Shawna Jardine

1 ½ T yeast
½ c warm water
1 T sugar
1¾ c milk
¼ c butter
1/3–½ c sugar
1 tsp. salt
2 c flour
2 eggs

Dissolve yeast in warm water with 1 T sugar. In a liquid measuring cup, heat milk & butter on high for 5 min. Pour into mixing bowl. Add sugar & salt. Let cool. Add yeast mix & flour. Add eggs & enough flour to make a soft dough. Cover and let raise for 1 hour. Roll out as desired. Let raise 45 min. Bake at 400*F for 12-15 min.

Potato Rolls - Karen Ricks - Bake 400* 10 min.

½ c water
1 T yeast
1 T sugar
½ c potatoes (cooked
1/3 c sugar
½ c shortening
2 eggs
1 tsp. salt
1 tsp. baking powder
½ tsp. soda
1 c canned milk
1 c water
2 c flour
4 c flour

Combine water, sugar, and yeast, let rise. Add and then beat potatoes, sugar, shortening, eggs, salt, baking powder, and soda. Then add milk, water and flour. Lastly, add 4 c flour or more until it's not sticky) Knead. Let it raise for 3 hours.

Easy Breadsticks - Shawna Jardine

1 T yeast
½ c warm water
1 T sugar
1 c Milk
2 T butter
1 tsp. salt
3 T sugar
1 c+ flour
1 egg yolk
wax paper
melted butter
parmesan cheese
garlic salt.

Dissolve yeast in warm water w/sugar. In a microwave bowl, combine milk, & butter. Heat 4 min. on high. Add salt, sugar & flour. Add dissolved yeast mixture & egg yolk. Add enough flour to make a fairly stiff dough. Knead 10 min. Let rise 1 hour. Divide dough into small portions. Roll each piece into a 6-8” rope place 2” apart on a baking sheet. Cover with wax paper let raise 45 min. Brush breadsticks with melted butter & sprinkle with parmesan cheese & garlic salt. Bake 425*F 10 min.

Cinnamon Rolls - Karen Ricks

1 quart buttermilk
1 quart hot water
2 cubes margarine
1-1½ c sugar
3 tsp. salt
flour, just a little
4 T yeast
1 tsp. sugar
6 eggs, beaten
brown sugar
powdered sugar
butter milk

In large bowl put in buttermilk. Heat it with hot water, margarine, sugar, salt, sugar, & flour. Dissolve yeast in with eggs. Then add to mixture. Add flour to make a soft dough. Let rise 1hr. Divide dough in 1/3, spread with butter, brown sugar, and sprinkle cinnamon. Roll and cut with a string. Place in greased cookie sheet-raise dough double. Bake at 400, then turn down to 350. Glaze with powdered sugar, butter, milk & vanilla.

Wednesday, September 16, 2009

Quiche Recipes - Basic Crustless Quiche

Quiche Recipes - Basic Crustless Quiche: "Basic Crustless Quiche

1/2 cup of butter
10 Eggs
1/2 cup of flour
1 teaspoon of baking powder
1/4 teaspoon of salt
1 pound of large curd cottage cheese
1 pound of Jack cheese
*Special ingredients

Melt the butter. Whip eggs until fluffy, add the flour, baking powder, salt, cottage cheese, melted butter and half the jack cheese. *At this step add any special ingredients you like (I use broccoli Florette's, or zucchini uncooked). Place the mixture in a greased 9 x 13 baking dish. Top with remaining cheese. Bake at 400ºF. for 15 minutes. Then reduce temperature to 350ºF. and continue to bake for 35 to 40 minutes, or until the top is lightly browned. Cook and cut into squares for serving. Yield: 8

Christie Paulsen

Chocolate Zucchini Mini-Muffins

2 cups granulated sugar

3/4 cup canola or vegetable oil

2 tsp vanilla extract

3 large eggs

1/3 cup buttermilk or plain yogurt

2 1/4 cups shredded zucchini

Zest of lemon, finely grated

Zest of half an orange, finely grated

1/2 cup cocoa powder

1 1/2 tsp baking soda

1 tsp kosher salt

1/2 tsp. chopped pecans or walnuts (optional)

1. Preheat oven to 375 degrees F. Grease 3 mini muffin tins with nonfat cooking spray.

2. In a large bowl, whisk together the sugar, oil, and vanilla. Add the eggs one at a time, whisking well after each, then add the buttermilk or yogurt. Whisk in the zucchini, lemon zest, and orange zest.

3. In a medium bowl, combine the flour, cocoa, baking soda, salt, and cinnamon, whisking to aerate. Stir half the flour mixture into the egg mixture, then the other half. Fold in the nuts (if using) and distribute the batter evenly into the muffin tins.

4. Bake on the center rack until springy but firm to the touch and lightly browned around the edges about 15 minutes, then remove and let cool completely.

5. Top with cream cheese frosting for an after dinner treat or forgo the icing for a healthy breakfast muffin. Serve the same day or store in the fridge up to 3 days.

Cream Cheese Frosting

8 oz. cream cheese, at room temperature

3 oz. unsalted butter, at room temperature

1 cup confectioners' sugar

1/2 tsp. vanilla

1 tbsp. milk

Submitted by Stephanie Whiting.

Zucchini Cobbler

3 cups flour

1 1/2 cups sugar

1 tsp cinnamon

1/4 tsp salt

1 cup butter or margarine

10 cups peeled, seeded, and cubed or sliced zucchini

2/3 cup lemon juice

1 cup sugar

1 tsp cinnamon

1/4 tsp nutmeg

Combine dry ingredients and cut in butter till crumbly. Press about 1/3 of the mixture into a greased 9x13" pan. Bake at 375 for 12 minutes. Bring zucchini and lemon juice to a boil in a large pan. Reduce heat and simmer for 8-10 minutes, or till crisp tender. Stir in sugar, cinnamon, and nutmeg. Cover and simmer 5 minutes. (Mixture will be thin.) Spoon over crust; sprinkle with reserved crumb mixture. Bake for an additional 40-45 minutes, or till golden brown. Serve warm with ice cream.


-This works best with the large zucchini that grow to the size of a leg when you aren't watching.

-Original recipe called for ½ tsp of cinnamon in crust and ½ tsp of nutmeg with zucchini.
-Original recipe found on karaskitchencreations.blogspot.com

Submitted by Marissa Cohen. Winner for best disguised zucchini.

Zucchini Brownies

1/2 cup vegetable oil

1 1/2 cups white sugar

2 tsp. vanilla

2 cups flour

1/2 cup unsweetened cocoa powder

1 1/2 tsp. baking soda

1 tsp. salt

2 cups shredded zucchini

6 T. unsweetened cocoa powder

1/4 cup butter

2 cups powdered sugar

1/4 cup milk

1/2 tsp vanilla

Preheat over to 350 degrees. Grease and flour a 9x13 in. pan.

In a large bowl, mix oil, sugar, 2 tsp. vanilla until well blended. Combine flour, 1/2 cup cocoa, baking soda, and salt; stir into sugar mixture. Fold in zucchini. Spread into pan and bake 25 to 30 minutes, until brownies spring back when gently touched.

To make frosting, melt together 6 T. of cocoa and butter; set aside to cool. In a medium bowl, blend together powdered sugar, milk, and 1/2 tsp. vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Submitted by Tasha Langston.

Zucchini Chicken

2 1/2 lbs. diced chicken

1 medium zucchini, diced

1 medium can diced tomatoes

1 medium onion diced

1/2 tsp. oregano

1/2 tsp. basil

1/2 tsp. salt

Twist of fresh ground black pepper

1 tsp. lemon juice

Brown chicken, salt and pepper to taste.

Add zucchini, tomato, onion, and seasoning.

Cook uncovered for 4-5 minutes, stir gently on occasion.

Cover and cook 45 minutes on low-medium heat.

Enjoy it plain, serve with pasta, or my favorite is to eat with garlic mashed potatoes.

Submitted by Kally Squire.

Chicken Zucchini Casserole

1-6 oz. pkg. Stove Top

1/2 cup butter, melted + 1/4 cup water

3 cups diced zucchini

2 cups cubed cooked chicken breasts

1 can cream of chicken soup

1 medium carrot, shredded

1/2 cup chopped onion

1/2 cup sour cream

In large bowl, combine stuffing and butter mixture. Reserve 1/2 cup for topping. Add zucchini, chicken, soup, carrot, onion, and sour cream to remaining stuffing. Transfer to 2 qt. baking dish. Sprinkle with reserved stuffing. Bake uncovered in a 350 degree oven for 40-45 minutes or until golden brown and bubbly.

Submitted by Angenette Imbler. Winner of overall best taste!

Banana Zucchini Bread

1 cup raw zucchini, shredded

1 cup mashed ripe bananas

3 eggs

1 cup vegetable oil (or 1/2 c. oil + 1/2 c. applesauce)

1 1/2 cups sugar

2 cups flour

1/4 tsp. baking powder

1 tsp. baking soda

2 tsp. cinnamon

1 tsp. salt

2 tsp. vanilla

1 cup chopped pecans

Shread zucchini and set aside. Mash banana and set aside. In a large mixing bowl, beat eggs, sugar, and oil together. Add flour, baking powder, baking soda, cinnamon, salt, vanilla and nuts. Mix well. Add zucchini and bananas and continue to mix until blended. Pour in 2 greased loaf pans. Bake in 350 degree oven for 45-55 minutes before removing to completely cool on wire rack.

Submitted by Angenette Imbler.

Friday, March 13, 2009

Kraft Kitchens' Fiesta Chicken Enchiladas

1 bottle Kraft Sun-Dried Tomato Vinaigrette dressing
8 small boneless, skinless chicken breasts
1 small onion, finely chopped
1 clove garlic, minced
1 cup Taco Bell Thick & Chunky Salsa, divided
4 oz. Cream cheese, cubed
1 Tbsp. Chopped cilantro
1 4-oz. can diced green chilies; drained (optional)
1 tsp. Ground cumin
1 cup shredded Cheddar-Jack cheese, divided
8 flour tortillas

Marinate chicken and grill on BBQ or bake in oven. Save 4 breasts for later use. (We usually eat 4 for dinner one night and save the remaining 4 to make this the next night as suggested on the Kraft Kitchens website.) Shred chicken with 2 forks or cut into cubes. Preheat oven to 350. Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, ¼ cup salsa, cream cheese, cilantro, chilies and cumin; mix well. Cook until heated through, stirring occasionally. Add ½ cup of the shredded cheese; mix well. Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place seam side down in a 13x9 baking dish sprayed with cooking spray; top with remaining ¾ cup salsa and remaining ½ cup shredded cheese. Bake 15-20 minutes or until heated through.

Submitted by Angenette Imbler

Thursday, March 12, 2009

Corn Tortillas, and Navajo Fry Bread

Corn Tortillas- Miko Crippen

4 c Masa Harina
1 c shortening (Lard)
1 ½ tsp. Salt
2 ½ c water/broth

Cream together salt and 2/3 cup shortening. Alternate between adding masa & water, beating all the while. Add remaining 1/3 c shortening, melted. For tamales: put the mix on the corn husks and add the beans. Can use for enchiladas also.

Navajo Fry Bread - Miko Crippen

4 c flour
1 tsp. Salt
2 tsp. Baking Powder
½ c milk
½ c water

Mix, stretch and fry.

These recipes are compliments of Denice Bench's sister-in-law

Homemade Noodles

Homemade noodles - Natalie Reading

4 eggs
pinch of salt

Beat eggs until fluffy. Add salt. Gradually add flour. Mix with electric beater until stiff. On floured board, knead until smooth. Roll out ¼ " thick, slice in strips. Boil water and slowly add noodles. Stir so that they do not stick together. If you want to use them for soup or chicken broccoli casserole let them set until they are dry before cooking.
Homemade Noodle casserole - Natalie Reading

1 can cream of chicken or mushroom soup
¼ c margarine or butter
1 package frozen peas
salt and pepper

Prepare noodles & cook them. Drain noodles when tender. Add cream of chicken soup, butter, frozen peas, salt & pepper to taste. Warm slowly stirring constantly so that it does not scorch. Add milk to desired consistency

These recipes are compliments of one of Denice Bench's best friends.
French Bread - Karen Ricks

2 T dry yeast (6 T)
2½ c hot water (7½)
3 T sugar (½ c + 1/8 c)
1 T salt (3 T)
5 T shortening or ¼ c oil (3/4 c)
6 c unsifted flour (18 c)

In a large bowl , dissolve hot water, and yeast until yeast bubbles. Add in sugar, salt, oil. Stir in ½ of flour. Beat. Add flour. Let it Rest 10 min. Leave spoon in batter. Rise 5 on cookie sheet. Let double. Bake 350*F 35 min.

Pizza Crust - Karen Ricks

1 pkg. yeast
1 c water
1 tsp. salt
2 c flour
2 T oil

Combine yeast & water together first. Add to flour, salt & oil combination. Roll out on pizza pan, add your cheeses, etc. and bake 450* F 20 min.

Quick Dinner Rolls – Karen Ricks

2 c warm water
2 T yeast
2 tsp sugar
6 T oil
1 tsp. Salt
2/3 c sugar
5 c flour

In a small bowl combine water, sugar, & yeast. As soon as yeast bubbles, add oil, salt, & sugar. Add 2 cups of flour. Beat. Slowly add remaining flour. Knead, roll into a pizza shape. Cut like a pizza slice. Shape into crescent rolls. (Pick up the “crust” corners and flip the tip around crust)

Blueberry Muffins - Karen Ricks

½ c butter (room temp)
1 c sugar
2 eggs
1 tsp. vanilla
2 tsp. baking powder
dash of salt
2½ c blueberries
2 c flour
½ c milk
Optional: 1 T sugar
¼ tsp. nutmeg

Cream butter & sugar until fluffy. Add eggs, beat well. Add vanilla, baking powder, salt & ½ c mashed blueberries. Fold in ½ of flour & milk. Repeat w/other half. Fold in the rest of the blueberries. Stir together. Bake at 375* for 25-30 min. If the blue berries are expensive, you can use ½ c of blueberries & sprinkle after baked w/the sugar & nutmeg mix.

These recipes are compliments of Denice Bench's sister Karen.

Homemade Tortillas – Miko Crippen

Homemade Tortillas - Miko Crippen

½ cup butter
3 cup whole wheat flour or white flour
1 tsp. baking powder
1 tsp. salt
1 cup water

Combine dry ingredients. Melt butter, and mix into dry ingredients. Add water so you can knead it. Make 2” balls and roll out into flat disks. In an ungreased frying pan cook on both sides. You can put hashbrowns and cheese in them as a breakfast meal or whatever you want.

Chicken Enchilada’s – Miko Crippen

1 can Green Chile Verde
1 can Cream of Chicken Soup
1 (10 oz can)Chicken
Sour cream

Make homemade tortillas. Mix Chile’s, soup and chicken together and either layer or roll into each tortilla. Top with cheese. Bake 350*F 30 min. Serve with a dollop of sour cream.

These recipes are compliments of Denice Bench's sister-in-law

Wednesday, February 4, 2009

Crock Pot Honey Wheat Bread...

2/3 cup powdered milk
2 cups warm water
2 Tbsp. canola or vegetable oil
1/2 cup honey
3/4 tsp. salt
1 envelope or 2 1/4 tsp. active dry yeast
3 cups whole wheat flour
1 cup flour

In a mixing bowl, dissolve powdered milk in warm water, then combine with oil, honey, salt, yeast* and half of both flours. With an electric mixer, beat on low speed for 2 minutes. Add remaining flours and beat on low until combined. Place dough in a greased 4-5 quart slow cooker. Cover and cook on high for 2 hours. Makes 10-15 servings.

Remove stoneware from slow cooker and let stand 5 minutes. Invert bread onto a serving platter while still hot.

*note: you do NOT need to let yeast or dough rise separately.
~Emily Stinger

Friday, January 23, 2009

Homemade Whole Grain Pancake Mix

Looking for a way to use some of that wheat from your food storage? Are you trying to find ways to incorporate more wheat into your diet? This is a great whole wheat recipe that is not too overwhelmingly "wheat". This is from the King Arthur Flour website which also has a lot of other great wheat recipes. The recipe online has pictures that may be helpful.

If you have wheat, but not a wheat grinder, please let me know. I have a wheat grinder that is old and messy, but it works. Just let me know and I will either let you borrow it or grind it for you.

3 1/2 cups oats
4 cups whole wheat flour (recipe calls for white wheat, but you can use red)
1 cup all purpose flour
3 T sugar
3 T baking powder
1 T salt
1 T baking soda
3/4 cup oil

To make the mix: Grind the oats in a blender or food processor until chopped fine but not a powder. Put the oats, flours and remaining dry ingredients into the bowl of a mixer with a paddle. Mix on slow speed and drizzle the 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 holds together, its just right. If it doesn't, stir in 1 T oil at at time until the consistency is correct. Store in an airtight container indefinitely in the freezer.

To make the pancakes: Whisk together 1 cup of mix, 1 cup buttermilk( or 1/2 plain yogurt plus 1/2 cup milk), 1 T *orange juice and 1 large egg. The batter will be thin but will thicken as it stands. Let it stand for 15 min before cooking. Cook on hot griddle 3-4 minutes then flip and cook for 1-2 mins.

You can also make imaginative pancakes by using pineapple-coconut, cranberry-apple, peach-walnut, cinnamon-banana, etc.

*The acidity and sweetness of the orange juice helps mellow the tannic taste some people perceive in whole wheat flour; the pancakes won't have any orange flavor, they may taste slightly milder to you than without it.

I have also heard that this mix can be substituted for baking mixes (like bisquick) in other recipes, but I have not tried it myself. If anyone does, please leave a comment as to how it turns out. Thanks!
Marissa Cohen

Wednesday, January 21, 2009

Stuffed Bell Peppers

4 Large green bell peppers
1 1/2 C. cooked rice
1 1/2 lbs. ground beef
1 C. water
1 package onion soup mix
1/2 tsp. pepper
1 Tbls. brown sugar
1 Tbls. cornstarch
2 Tbls. worcestershire sauce
1 Tbls. seasoning salt
1 10.75 can of tomato soup

Cut off the tops of the green peppers; discard seeds and membranes. Scald in boiling water for 1-2 min. Invert to drain. Combine ground beef, rice, onion soup mix, worcestshire sauce, salt, and pepper. Stuff peppers with beef mixture.
Place them in the desired baking pan.
There are two ways to cook these. First you can put them in a deep big pot and cook it on the stove, or you may put it in deep baking dish in the oven at 350*.
Either way you do this part this next part the same.

Combine soup, 1/2 C. water and brown sugar in a sauce pan. Bring to a boil. Mix cornstarch with remaining water. Add to the hot soup mixture, stirring until thickened. Pour over stuffed peppers.

If you chose the oven method, then cover pan tightly with foil and bake in 350* oven for one hour. If you chose the stove top method, then cover with a lid and once brought to a boil... turn down to a simmer for about an hour or until the ground beef is cooked all the way through.

Spoon the sauce over the peppers and rice to serve.

Even though it may sound like a lot... it is really easy. My mom used to make these all the time for my family and they're a huge hit.
Angela Hadlock

Wednesday, November 5, 2008

Chili Cook-off winners

Cathy Wood's Chili:


1 lb. ground turkey
2 cans diced tomatoes w/sweet onions and roasted garlic
1/2 large onion chopped
2 cans chili beans
1 pkg. white chicken chili seasoning mix
1 pkg. reg. chili seasoning mix
1/2 can peaches diced
1 sm. can mushrooms
2 tsp. brown sugar

Brown the ground turkey in a little olive oil along with 1/2 of a large onion. (You can do this in a pot since you will just be adding all of the ingredients as you go.) Add the seasoning mixes and 1 cup of water and mix. Simmer for a few minutes. Add the tomatoes and chili beans. Stir and simmer a few more minutes. Add the peaches, mushrooms and brown sugar. Simmer on low stirring occasionally for 30 minutes. ENJOY!

This is a recipe from my MIL. She is a great cook and always has the most amazing recipes. She make it every fall and we just can't seem to get enough of it. That should explain my figure ;)! Hope everyone enjoys!

Angenette Imbler's Cornbread:

Buttermilk Cornbread

¼ cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
½ tsp. baking soda
1 cup cornmeal
1 cup flour
½ tsp. salt

Preheat oven to 375. Grease an 8-inch square pan. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour and salt until well-blended and few lumps remain. Pour batter into prepared pan. Bake in the preheated oven for 30-40 minutes, or until a toothpick comes out clean.

Crystal Ellis's Dessert:

Pumpkin Pie Cake

1 pkg. yellow cake mix (reserve 1 cup mix)
1/2 cup melted butter
1 egg

-mix and press into the bottom of a greased 9 x 13 pan

2. Filling:
3 cups prepared pumpkin filling
2 eggs
2/3 cup milk

-mix until smooth and pour over crust

3. Topping:
1 cup cake mix
1/4 cup flour
1/4 cup sugar
1 tsp. cinnamon
1/4 cup soft butter

-combine with a pastry blender and sprinkle over the top

4. Bake at 350 for 45 minutes or until knife inserted in the center comes out clean

Whipped Cream:
1/2 pint whipping cream
1/3-1/2 cup sugar
1 tsp. vanilla

Whip cream with hand mixer and gradually add sugar. Towards end, add the vanilla. Beat until peaks form.

Cathy Wood's Dessert:

Pumpkin Roll

3 Eggs 1 C Sugar
2/3 C Pumpkin 1 tsp Lemon juice
¾ C Flour 1 tsp Baking powder
2 tsp Cinnamon 1 tsp Ginger
½ tsp Nutmeg ½ tsp Salt

Powdered Sugar
1 C finely chopped Walnuts

1 C Powdered Sugar 4 Tbls soft Butter
2- 3 oz pkgs. Cream Cheese ½ tsp Vanilla

Beat Smooth

Make crust first. Beat eggs at high speed for 5 minutes. Gradually add in 1 c Sugar. Stir in pumpkin & lemon juice. Sift together the flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin, using a spoon. Use a large cookie sheet with sides.. Grease, flour and line with wax paper. Make sure the paper goes up the sides. Pour the crust mixture onto the paper. Smooth out evenly and top with nuts. Bake at 375 for 15 minutes. Sprinkle powdered sugar onto a large, clean hand towel. Grabbing hold of the wax paper, turn the baked pumpkin mixture onto the towel. Peel off the wax paper carefully. Roll the towel and crust from the long side. Cool in fridge for 3 hours. Unroll gently. Spread with filling and reroll & refrigerate. When ready to serve, slice the roll as you do cinnamon roll dough. Keep stored in wax paper in the fridge.

Aubrey Gibson's Dessert:

Pumpkin Cream Cheese Muffins

1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar

4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans

2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

More winning recipes to come! (Be sure to check out Muranda Prestwich's White Chicken Chili Recipe, it was the 1st place chili!)

Wednesday, October 29, 2008

great website...

This website has WONDERFUL freezer dinner recipes as well as great suggestions for cooking on a budget and a zillion other things.


~Emily Stinger

Tuesday, October 28, 2008

freezer dinner recipes...

Chicken Divan

1 (16 oz) package frozen broccoli
3 cups chicken pieces
1 can cream of chicken soup
½ c. grated cheddar cheese
½ c. low-fat mayonnaise or miracle whip
1 tsp. lemon juice
¼ tsp. curry (or seasoning salt)
1 (4 oz) can mushrooms drained (optional)
1 can french fried onions

Combine all ingredients except fried onions and scoop into freezer bag. When thawed, bake uncovered for 50 minutes at 350*. Top with fried onions and bake an additional 5 minutes.

*I serve this over rice. It makes the meal stretch a little further and adds another taste besides the casserole.

*Rarely do I add the french fried onions. I have noticed that it doesn’t add that much flavor and they’re kind of expensive.

*If I need a meal in a hurry, I microwave this from frozen to hot (about 7-8 minutes stirring occasionally) and just pour it over cooked minute rice.

Chicken Enchiladas
Mix together to from sauce:
2 cans cream of chicken soup
1 pint sour cream

Mix with ½ cup sauce to form filling:
2 cups chicken pieces
2 (4 oz) cans mushrooms drained
1 (4 oz) can green chilies drained
1 cup chopped onion sautéed
1 tsp. chili powder (optional)
½ tsp. salt
½ tsp. garlic powder
¼ tsp. pepper

10 flour tortillas
1 ½ cups grated cheddar cheese

Spread the tortillas with filling. Roll up and place in freezer bag. Pour remainder of sauce over enchiladas in bag and sprinkle with cheese. When thawed, put in 9x13 pan and bake at 450* for about 15 minutes or until heated through. Do not cover.
*I usually just skip straight to the filling and skip the sauce. My only addition is 1 can cream of chicken soup and 1 pint (you could use ½ pint and stretch it further) added into the filling. Then I put the filling mixture into bags (about 3 cups) and freeze it. When I’m ready for the enchiladas I thaw the mixture, then place it in fresh tortillas and for the sauce I just thin 1 can of cream of chicken soup. So you’re still using 2 cans of soup, 1 is just frozen in with the mixture and the other is used when you cook them. Then I top it with cheese and cook at about 350* for 30 minutes.

*If you want to place the mixture into tortillas and then freeze them as the recipe says to do, I like to buy those disposable aluminum trays that you can cook in and place them in there. It saves a ton of hassle and mess and is really convenient if you need to give it to someone or leave it for your husband.

*I have never made this recipe with sautéed onions.

*The mushrooms become tasteless in this recipe.

*For spicier enchiladas, use diced jalapeños instead of green chilies.

Chicken Pockets
1 (8 oz) package cream cheese softened
¼ cup chopped green onions
3 cups chicken pieces
1 can cream of chicken soup
bread crumbs
refrigerated crescent rolls OR 1 package frozen dinner rolls

Combine chicken, cream cheese and onions. Pinch together 2 rolls and add a spoonful of chicken mixture (on frozen dinner rolls, just stretch the roll and wrap it around the spoonful of chicken mixture). Seal edges tightly. Brush with melted butter or margarine and roll in bread crumbs. Place into freezer bag.
When thawed, bake uncovered at 350* for 30 minutes (until golden brown). Heat cream of chicken soup with enough milk for desired consistency to make gravy and pour over each roll.

*For me, this one is easier to do with the filling inside of the roll if you are using crescent rolls. If you are going to use frozen dinner rolls, I prefer just making the mixture and placing that in a freezer bag and when you’re ready to use it, thaw and then place in the freezer rolls.
~Emily Stinger

Sunday, October 26, 2008

White Chicken Chili

1 lb. chicken
1 med onion, chopped
1 1/2 tsp. garlic powder
1 Tbsp vegetable oil
Saute together until chicken is cooked. Then add:

2 cans Great Northern beans, drained and rinsed
1 can chicken broth
1 can green chilis
1 tsp. salt
1 tsp. oregano
1/2 tsp pepper
1/4 tsp cayenne pepper, optional (for some exta heat)

Simmer the above ingredients for 30 minutes. Remove from heat and add:

1 c. sour cream
1/2 c. heavy whipping cream

Rewarm on low. Do not boil after adding creams. Serve.
Muranda Prestwich

Friday, October 3, 2008

Whole Wheat Banana Muffins

My mom used to make these for us instead of Banana bread. They are great for school lunches. Kids love them and they are very healthy.

1/2C Whole Wheat Flour

1/4C Wheat Germ

1/4 C Sugar

2 1/2t Baking Powder

1/4t Baking Soda

1/4t Cinnamon (I love cinnamon so I add a whole teaspoon)

3/4t Salt

1 Beaten Egg

3/4C Milk

1/3C Oil or Unsweetened Applesauce

about 1 1/2 large Mashed Bananas (or whatever you have)

Preheat oven to 400° and grease muffin pan or use liners. Stir together all dry ingredients in a medium bowl. In a different bowl, combine egg, milk, oil, and banana. Add liquid ingredients to the dry ingredients and mix just until moist. Do not overmix. Fill each muffin about 2/3 full and bake for 20 minutes. They get really dark, but they are not burnt. Makes about 12 muffins.
Submitted by Marissa Cohen

Saturday, August 30, 2008

Kid Friendly Recipes from Cooking Group

Cheesy Chicken Quesadillas

6 boneless, skinless chicken tenderloins, cooked and cubed
1 pkg. Knorr Spanish Rice
1 cup shredded cheddar cheese
flour tortillas
nonstick cooking spray

Prepare rice according to package directions. Mix in chicken. Spray both sides of a tortilla with cooking spray and place on cookie sheet. Top tortilla with 1/3 cup rice mixture and spread to edges. Sprinkle with cheese. Spray both sides of another tortilla with cooking spray and place on top. Repeat for other quesadillas (2 fit on a cookie sheet). Bake at 450 for 5-7 minutes, or until light brown. Cut into wedges with a pizza cutter and serve.

Cheeseburger Rolls

1/2 lb. ground beef
1/2 onion, chopped
1 loaf frozen bread dough, thawed
shredded Cheddar cheese
salt and pepper

Brown ground beef with onion, drain fat. Season with salt and pepper to taste. Set aside. Divide dough into 12 balls. Flatten a ball, place a spoonful of meat mixture and a sprinkle of cheese in center. Fold edges of dough over filling and pinch closed. Place seam side down on greased baking sheet. Repeat with all dough. Let rise for 30 minutes. Bake at 350 degrees for 20-30 minutes, or until golden brown. Serve with ketchup and mustard for dipping. We've also filled them with ham and cheese, chicken and BBQ sauce, and chicken, bacon, and Cheddar.

Ham and Cheddar in a Loaf from Kraft Kitchens- http://www.kraftfoods.com/kf/recipes/ham-cheddar-in-a-65544.aspx

Submitted by Angenette Imbler

Saturday, August 23, 2008

6 Layer Casserole

All I can say is YUMMY!
I got this from my sister's ward cook book years ago and have used it a bunch since.

2 med. potatoes, sliced
2 med. onions, sliced
1 ½ lbs. ground beef or turkey (raw)
½ cup uncooked rice
2 stalks celery, sliced
3 med. carrots, sliced
3 cups chicken broth

Cover the bottom of a 9x13 baking dish with potatoes, then onions, meat, rice, celery, and carrots. Sprinkle each layer with salt and pepper as you go. Pour the broth over the entire dish and cover with foil. Bake at 400* for 1 hour or until the carrots and potatoes are hot.
-Angela Hadlock-

Sunday, August 17, 2008

Easy Hamburger Stroganoff

1 pound cooked ground hamburger, seasoned to taste*
1 can cream of mushroom soup
1 can milk (you may need more depending on desired consistency)
1 packet onion soup mix
1 can sliced mushrooms (optional)

Combine all ingredients in a large skillet, cover and simmer for 10-15 minutes, stirring occasionally. Serve over rice or egg noodles.

*I like to buy a lot of hamburger in advance at a place like Costco or wherever it is on sale, cook up all the hamburger and then divide it into 1 pound portions. I put the cooked and seasoned hamburger in freezer bags and freeze it. It keeps really well and makes it really easy to add hamburger to recipes like this or any that call for cooked ground beef. When I use it in this recipe I just add it to the skillet frozen!
~Emily Stinger

Friday, August 1, 2008

Doritos Salad

1 head lettuce, washed and cleaned
2 medium tomatoes, diced
1 bunch green onions or red onion, chopped
1 can black beans, drain and rinse
1 small bottle of Catalina dressing
1 can kidney beans, drained and rinse (optional)
1 cup grated cheese
1 pkg. Doritos, crushed

Prepare lettuce and set in crisper to chill. Combine tomatoes, green onions, olives, and beans with the Catalina dressing. Chill together for several hours or overnight. When ready to serve, combine all the ingredients. Toss in the cheese and Doritos just before serving. You can add other vegetables besides what is listed: Bell peppers, radishes, and broccoli.

Tip: Really good with 1 lb. hamburger meat… browned and cooked with taco seasoning.
Posted by Angela Hadlock

Wednesday, July 30, 2008

striped delight oreo bars

(from Kraft Foods)

35 OREO Cookies
6 Tbsp. (3/4 stick) butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
3-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding

PLACE cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk in separate bowl with wire whisk until well blended. Stir in 1-1/4 cups of the whipped topping. Spread over crust.
POUR 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon evenly over cream cheese layer. Let stand 5 min. or until thickened. Spread remaining whipped topping over pudding layer.
REFRIGERATE at least 4 hours. Store leftover dessert in refrigerator. ~Emily Stinger

Tuesday, July 29, 2008

Hawaiin Haystacks

Brown Rice
green bell peppers
1 can chicken
Cream of chicken soup
Soy Sauce

Cook the rice. In small sauce pan, combine chicken and cream of chicken soup. Top brown rice with these and any other favorite toppings. Sprinkle with soy sauce to taste. This is kindof what we had at that enrichment activity. Denice Bench
Broccoli Casserole - Karen’s Rick’s

1 cube margarine
10 oz. package chopped broccoli (frozen)
1 med. onion
1 c rice or 1½ minute rice or 1c regular rice
1 c. cream of chicken or mushroom soup
1 small jar cheese whiz (8 oz)
½ c milk

Sauté margarine, broccoli, & onion. Cook rice. Then add soup, cheese whiz & milk. Bake covered 30 min. at 350* Fattening, but again really good. Denice Bench