Monday, June 5, 2017

Peaches and Cream Dessert

This is a simple and DELICIOUS summer-time dessert.  (Make it when peaches are in season).

Keebler Vienna Wafers (Cookies), crushed, but not pulverized
Peaches, peeled, pitted and chopped and sprinkled with white granulated sugar
Homemade Real Whip Cream (Whipping cream, powdered sugar, vanilla)

Layer in a 9 X 13" pan.  Peaches, cookies, whip cream, peaches, cookies, whip cream


Eat the same day or the cookies go soggy.

You must use good vanilla cookies (as listed above) and real whip cream.

Jello Cake or Lemon-Lime Refrigerator Sheet Cake

This is one of my favorite summertime desserts.  I used to ask for it for my birthday when I was a kids since I have a June B-day.

1 pkg Lime gelatin (4 serving size)
1 pkg Lemon Cake Mix

1 envelope Dream Whip (Whipped topping mix) (2-2.5 C. yield)
1 pkg Lemon instant pudding mix (4 serving size)
1.5 C. cold milk

1.  Dissolve jello in 3/4 C. boiling water.  Add 1.5 C. cold water.  Set aside to cool to room temp.

2.  Mix and bake cake as directed in 13 X 9 X 2 pan

3.  Cool cake 20-25 min

4.  Poke deep holes in warm cake (still in pan) with a fork.  Space holes about 1 inch apart.

5.  With a cup slowly pour the jello over the cake to saturate the cake.

6.  Refrigerate cake while preparing topping

7.  Topping:  In a chilled, deep bowl...blend dream whip mix, pudding mix and cold milk until stiff (about 3-8 min).

8.  Immediately frost cake.

9.  Cake must be stored in refrigerator and served chilled.

10.  Frosted cake may be frozen for storage.

Wednesday, April 19, 2017

Carmel Snickerdoodle Bars

Served at the Young Men and Young Women Combined Activity in Feb 2017.  Everyone raved over these.

Submitted by Larry B.

Recipe from Taste of Home

Here is a link

Prep time: 30 min
Baking time: 25 min plus chilling
Serves: 48


1 cup butter, softened
2 cups packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
3 teaspoons ground cinnamon
2 cans (13.4 ounces each) dulce de leche
12 ounces white baking chocolate, chopped
1/3 cup heavy whipping cream
1 tablespoon light corn syrup


Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend over sides by 1 inch.In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Spread onto bottom of prepared pan.In a small bowl, mix sugar and cinnamon; sprinkle 2 tablespoons mixture over batter. Bake 25-30 minutes or until edges are light brown. Cool completely in pan on a wire rack.Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup; cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon sugar. Refrigerate, covered, at least 1 hour.Lifting with parchment paper, remove from pan. Cut into bars. Refrigerate leftovers. 

Yield: 4 dozen.

Editor's Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.

Originally published as Caramel Snickerdoodle Bars in Taste of Home December 2013

Nutritional Facts

1 bar: 197 calories, 8g fat (5g saturated fat), 27mg cholesterol, 137mg sodium, 28g carbohydrate (23g sugars, 0 fiber), 2g protein.

Fruit dip (French Cream)

Served at April 2017 Snack and Chat ( Relief Society activity).

Submitted by Ashley B.

This is a Paula Dean Recipe from the Food Network.

Here is a link to the original recipe.

French Cream:

One 8-ounce package cream cheese
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
1 lemon, zested and juiced
Pineapple juice


Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad.

Thursday, March 30, 2017

Chicken Enchiladas

From Sister Laiken F.
Included in the Mar 2017 RS Newsletter
1/2 cup onion, diced 
2 cans cream of chicken soup 
1 large can evaporated milk 
1 green pepper, chopped 
12 small flour tortillas 
2-1/2 cups chicken, cooked & shredded 
1-1/2 cups cheddar cheese, shredded

1/2 cup cheddar cheese, shredded 
Sauté onion. Add soup & milk. Blend. Add green 
pepper. Pour some sauce in the bottom of a 9 x 13 
casserole dish. Roll tortillas with some chicken & 1-
1/2 cups cheese inside. Arrange in dish. Pour 
remaining sauce over the rolled tortillas. Cover with tinfoil & bake @ 350 for 25 minutes. Uncover, & then 
sprinkle with 1/2 cup of cheese, and melt. 

This is a pretty fast meal if you already have the chicken in your freezer precooked and shredded! 

Emergency Egg Substitute using Gelatin (for baking only)

From Mikael S.
Included in the Feb 2017 RS Newsletter

The Sr. Missionary Sisters at the drypack swear by this emergency egg substitute.  (Well maybe not SWEAR per se…ha ha!).  It only works in baked goods, you can’t make scrambled eggs or fried eggs from this recipe. LOL!

This recipe makes the equivalent of 1 egg.

1 tsp. clear unflavored gelatin mixed in 3 T. cold water.  Mix.  Then add 2 T. hot water.

Paprika Chicken

From Mikael S.
Included in the Nov 2016 RS Newsletter

I got this recipe many years ago from a Campbell’s Soup can label.  My family loves it.

½ C. flour
2 tsp paprika
1 tsp each of ground pepper, garlic powder, cayenne pepper
4 boneless chicken breast halves
¼ C. butter
1 can (10 ¾ oz) cream of chicken soup
¼ C. sliced green onions (about ½-1 bunch), use green parts only for this recipe
1 carton (8 oz) sour cream

1.       Mix flour and seasonings
2.       Coat chicken with flour and seasonings
3.       Melt butter in skillet
4.       Add chicken and cook until browned
5.       Add soup and onions
6.       Cover and cook over low heat for 10 minutes
7.       Check chicken for doneness
8.       Remove chicken
9.       Stir in sour cream
10.    Put chicken back in sauce

11.    Serve with mashed potatoes or rice if desired.