Deviled Eggs

12 hard boiled eggs
1/3  C mayonnaise
1 T vinegar
1/2 tsp Worcestershire sauce
1/2 tsp dry mustard (or 1 tsp prepared)
1/4 tsp salt
1/4 tsp onion powder
1-2 drops liquid smoke (really, that's all)

Remove shells from the eggs and halve lengthwise.  Carefully remove yolks into a medium bowl and mash them.  Add remaining ingredients and mix well.  Lightly spoon mixture back into white halves or pipe filling mixture through a pastry bag. Garnish with green onion slices, bacon slices, cheddar cheese or olive slices.  Refrigerate until served.

Caramel Ganache Bars

Caramel Ganache Bars

Crust:

1 1/2 cup Graham Cracker crumbs

5 tablespoons butter melted

1/3 cup sugar

Mix ingredients and press into the bottom of a 9 inch square baking dish

Caramel:

3/4 cup of brown sugar

1/2 cup of butter

1/4 cup of Heavy cream

Melt the butter and sugar in a saucepan until it bubbles.  Then stir while boiling for 1 minute.
Remove from heat and stir in 1/4 cup heavy whipping cream.  Let the caramel cool for 15 minutes.

Then pour into crust and place in the freezer for 30 minutes.

Chocolate Ganache:

1 (12 oz) package of semisweet chocolate chips

1 cup of Heavy Cream

Place chocolate in a bowl.  Pour one cup of heavy cream into saucepan and heat until bubbles form around the edges.  Then pour the cream into the bowl of chocolate.  Let it stand for 5 minutes, then mix until smooth.  Pour on top of the caramel.

Place in the refrigerator a couple hours or overnight...cut into tiny squares and serve.

Super rich!

Britney's Rotel Sausage dip

I served this at the 2017 Progressive Dinner

1 tube ground sausage (not spicy)
(1) 10 oz can Rotel tomatoes with green chilies (mild)
1 package cream cheese (I used 1/3 lower fat)

Brown sausage and drain.  Add other ingredients.  Cook over medium until cream cheese is melted.  Serve immediately or put in fridge and warm up in microwave when ready to serve or put in crockpot on warm until ready to serve.

Serve with tortilla chips or crackers or celery.

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

Refrigerate.

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

Topping
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.

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
http://www.tasteofhome.com/recipes/caramel-snickerdoodle-bars

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

Ingredients

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

Directions

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.

http://www.foodnetwork.com/recipes/paula-deen/fruit-tray-with-fruit-dip-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

Directions

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.

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.

Stove Top Granola

From Jennica R.

Included in the Sept 2016 RS Newsletter

1 tbsp. coconut oil

2 cups rolled oats

¼ cup chopped walnuts

¼ cup sliced almonds

A few dashes of cinnamon

A pinch of kosher salt

2 tbsp. maple syrup

¼ cup dried fruit (cranberries, apricots, raisins, etc.)

¼ cup shredded coconut

1.      Heat a large sauté pan over a medium heat and melt coconut oil.

2.     Add in oats, walnuts, almonds, cinnamon, salt, and maple syrup. Gently toss until everything is well incorporated.

3.     Continue cooking for 8-10 minutes, continuously stirring, until oats and nuts are toasty and golden brown.

4.     Remove from heat and allow to cool.

5.     Finish by stirring in dried fruit and coconut.

Store in an airtight container or small zip lock bags. Makes 3 cups- (9 - 1/3 cup servings)

** This recipe is extremely versatile and EASY! You can add more or less of any ingredient to your liking. The only thing I highly suggest is to use pure maple syrup, not the imitation stuff. You can add it to yogurt, fruit, milk or even just as a snack by itself. **

Nutrients per 1/3 cup: Calories: 165; Total Fat: 8.1g; Saturated Fat: 2.7g; Cholesterol: 0mg; Carbohydrate: 20g; Dietary Fiber: 2.5g; Sugars: 7.3g; Protein: 4.6g

Crescent Rolls

From Jodie B.

Included in the Aug 2016 RS Newsletter

3 ½ C. warm water

1 C. oil or melted butter

6 T. yeast

¾ C. sugar

1 T. salt

3 eggs

10 ½ C. flour

Additional melted butter to brush on top

1.        Preheat oven to 350 F.

2.       Mix water, oil/butter, yeast and sugar.  Let sit for 15 minutes.

3.       After 15 minutes add salt, eggs.  Mix well.

4.      Add flour.  Mix well.

5.       Knead.

6.      Divide into 4 equal parts.

7.       Roll 1 of the balls into a circle about ¼” thick

8.      Spread with additional melted butter.

9.      Cut with a pizza cutter into 12 triangle shape pieces (like you would cut a pizza).

10.    Roll each piece up starting with the fatter end.

11.     Place on an ungreased cookie sheet with the tip of the crescent roll facing down.

12.    Bake at 350 F for 15 minutes or until lightly browned on top.

13.    After removing from the oven, brush the top of each roll with melted butter.

14.    You can also make cinnamon rolls with this recipe.  After you roll out the dough, but before you cut it, sprinkle the top with brown sugar and cinnamon.

Onion Soup Gratinee

From Lisa D.

Included in the July 2016 RS Newsletter

4 tablespoons butter

1 teaspoon salt

2 large red onions, thinly sliced

2 large sweet onions, thinly sliced

64oz beef broth

1/2 cup 100% grape juice

1 tablespoon Worcestershire sauce

2 sprigs fresh parsley

1 sprig fresh thyme leaves

1 bay leaf

1 tablespoon balsamic vinegar

Salt and black pepper to taste

4 thick slices French or Italian bread

8 slices Gruyere or provolone cheese slices, room           temperature

1/2 cup shredded Asiago or mozzarella cheese,                 room temperature

4 pinches paprika

1.        Melt butter in a large pot over medium-high heat.

2.       Stir in salt, red onions and sweet onions.

3.       Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.

4.      Mix beef broth, grape juice and Worcestershire sauce into pot.

5.       Bundle the parsley, thyme, and bay leaf with twine and place in pot.

6.      Simmer over medium heat for 20 minutes, stirring occasionally.

7.       Remove and discard the herbs.

8.      Reduce the heat to low, mix in vinegar and season with salt and pepper.

9.      Cover and keep over low heat to stay hot while you prepare the bread.

10.    Preheat oven broiler.

11.     Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides.

12.    Remove from heat; do not turn off broiler.

13.    Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet.

14.    Fill each bowl 2/3 full with hot soup.

15.    Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.

16.    Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal.

17.    Serve immediately!!

Honeybutter

Submitted by Mikael S.

Included in the May 2016 RS Newsletter
also Served at the 2018 Girls Night Out Progressive Dinner

You can easily make honey butter by combining softened butter (must be completely softened, but not melted) and honey.  Beat in a stand mixer or with a hand mixer.

Start with ½ C. softened butter (1 cube) and 1/2 C. honey and add more honey as desired for sweetness.  (Probably closer to 2/3 C.  I measure out the 1/2 C.  honey then just add more honey a little at a time until it tastes the way I want.)

Do not use melted butter...it needs to be softened butter.  And it needs to be 100% softened.  If it is not softened, it will make little lumps of butter in the honeybutter.

Once it is mixed, it is best if you can let it set up in the fridge until it is a little stiffer, but you can serve it immediately if needed.

Grandmother's Buttermilk Cornbread

Submitted by Mikael S.

Included in the May 2016 RS Newsletter

I was searching for a few months for the perfect cornbread recipe, and this is the one that meets my expectations perfectly.  It is taken from allrecipes.com (under the title listed above) submitted by BethanyWeathersby

  

This cornbread is moist and does not crumble.

½ C. butter

2/3 C. white sugar (Mikael likes an extra 2 T. sugar)

2 eggs

1 C. buttermilk (you can buy buttermilk, or add 1 T. lemon juice or white vinegar to regular milk and let it sit until it curdles to make your own buttermilk)

½ tsp baking soda

1 C. cornmeal

1 C. All-purpose white flour

½ tsp salt

1.         Preheat oven to 375 F

2.       Grease an 8” square pan (I use glass...but you can probably use another kind)

3.       Melt butter in a large pan.  Remove from heat once melted and quickly stir in the sugar.

4.      Quickly stir eggs into butter/sugar and beat with a whisk until well blended.

5.       Combine buttermilk and baking soda in a separate cup or bowl.

6.      Add buttermilk to the butter mixture.

7.       Combine cornmeal, flour and salt in a separate bowl and mix well.

8.      Add dry ingredients into wet.  Stir until well blended and few lumps remain.

9.      Pour batter into the prepared pan

10.    Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

***Note:  if you double the recipe you can use a 9X13 pan.

(see Honeybutter Recipe also)

Poppy Seed Salad

From Sister Ashley D.

Included in the Feb 2016 RS Newsletter

Sister Ashley says “this is one of my all time favorite salads”.

Dressing:

½ c. sugar

1 tsp. salt

1 tsp. dry mustard

1 T. onion puree (put raw onion in blender or food   processor)

1 T. poppy seeds

½ c. red wine vinegar

1 c. oil

Salad:

1 lb. bacon

1 lb. Swiss cheese, grated

1 small carton small curd cottage cheese

1-2 heads of green leaf lettuce

1 head of iceberg lettuce

Cook bacon and crumble into small pieces. Grate Swiss cheese; wash and tear lettuce and mix together with cottage cheese. Make dressing.  Pour dressing on salad just before serving.

Lasagna Soup

From Sister Becca N.

Included in the Jan 2016 newsletter

 This is a regular go to recipe and a family favorite.  Several tips from Sister Becca: you can use just Italian seasoning.  You can cook the noodles separate to speed things up.  Put the noodles in a ziplock bag, zip it and let your kids smash them into bite size looking pieces with a plastic cup.

1 lb ground beef

1 small onion 

1 large clove garlic, minced 

1 can tomato sauce 

1 can Italian style tomatoes 

1 beef bouillon cube or 1 tsp bouillon 

3 cubes chicken bouillon 

4 cups water

1 tsp dried basil 

1 tsp dried oregano 

1/2 tsp dried thyme 

Crushed red pepper flakes (optional)

3-4 lasagna noodles, broken into pieces 

Grated mozzarella cheese

Ricotta or cottage cheese 

1.       Brown ground beef with onion and garlic.

2.       Drain fat.

3.       Add tomatoes, tomato sauce, bouillon cubes, water and seasonings.

4.       Heat to boil; reduce heat and simmer uncovered for 25 minutes.

5.      Add lasagna noodles; continue cooking until noodles are tender, about 15-20 minutes.

6.      Taste adjust seasonings.

7.      Serve hot with a dollop of cottage or ricotta cheese and a sprinkle of mozzarella cheese.