Monday, March 16, 2009

Pumpkin Roll - Marissa Palmer

Beat 3 eggs for 3 minutes
Add 1 cup sugar
Stir in ¾ cup flour
1 tsp baking powder
2/3 cup pumpkin
2 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
½ tsp salt

Pour in jelly roll pan (I use a regular cookie sheet) lined with waxed paper.
Bake at 350 degrees for 15 minutes
Put on towel covered with powdered sugar and roll up in towel to cool.

When cool, unroll and ice with:
8 oz cream cheese
1 cup powdered sugar
4 TB butter
1tsp vanilla
creamed together
Re-roll and cut into slices to serve.

Monday, March 9, 2009

Cinnamon-Chocolate Cream Cheese Frosting From "The Cake Doctor" - Tauni Paul

1 package (8 ounces) cream cheese, at room temperature
8 Tbsp (1 stick) butter, at room temperature
1/2 cup unsweetened cocoa powder
1 tsp ground cinnamon
1 tsp vanilla extract
4 cups powdered sugar, sifted

Place the cream cheese and the butter in a large mixing bowl. Blend with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the cocoa powder, cinnamon, vanilla, and 3 3/4 cups of the powdered sugar. Blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Add more sugar if the frosting seems too thin. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.

Use to frost the top and sides of the cake of your choice. Or use recipe below.

Chocolate Snickerdoodle Cake From "The Cake Doctor" - Tauni Paul

1 pkg plain dark chocolate fudge cake mix
3/4 cup milk
3/4 cup oil
3 large eggs
2 tsp ground cinnamon
1 tsp vanilla extract
Cinnamon-Chocolate Cream Cheese Frosting (see previous recipe)

Place a rack in the center of the oven and preheat the oven to 350. Generously grease two 9-inch round cake pans with shortening, then dust with flour. Shake out the excess flour. Set the pans aside.

Place the cake mix, milk, oil, eggs, cinnamon and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

Bake the cakes until they spring back when lightly pressed with your finger, 28 to 32 minutes. Remove the pans from the oven and place them on wire wracks to cool for 10 minutes. Run an dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.

Meanwhile prepare the Cinnamon Chocolate Cream Cheese Frosting.

Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.

Place this cake, uncovered or in a cake saver, int he refrigerator until the frosting sets, 20 minutes. Then store it in a cake saver or under a glass dome at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil or in a cake saver for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

Tuesday, March 3, 2009

Tortilla Soup - Christina Wahlquist

Bear Creek brand tortilla soup mix

Add cooked ground beef and sauted onions. Serve with corn chips, sour cream, tomatoes, and grated cheese.

How easy it that! Way to go Christina - you get the easiest recipe award!

Crockpot Chicken - Star Widerberg

4-5 chicken breasts
1 cube butter
1 packet zesty Italian dressing
1 can cream of chicken
1 (8 oz) cream cheese

Place frozen chicken breasts in crock pot with cube of butter and seasoning and cook 4-5 hours. Take out chicken and shred then place back in crock pot with cream cheese and cream of chicken soup for one more hour.

Serve over noodles or rice.

Monday, March 2, 2009

Crock Pot Taco Soup - Roxanne Nelson

1 can chili (I always use turkey chili so it's not so fattening!)
1 can corn with water
1 can black bean (with juice)
1 can tomato paste1 can stewed tomatoes
1 package of taco seasoning

Throw everything in the crockpot and cook on low for 5 or 6 hours.

Sunday, March 1, 2009

Cauliflower Soup - Tauni Paul

Cream of Cauliflower Soup (Tam Wood)

1 large head cauliflower (cut into small bite-sized pieces & cook in boiling water for 15 minutes)Drain cauliflower and save 3 cups of water
Saute' 1/4 cup (1/2 cube) butter,
2/3 cup chopped onion,
2 - 3 Tbsp flour
Add 2 cups water from cooking cauliflower and 2 chicken boullion cubes
Boil & stir in 1 cup more water,
2 cups evaporated (canned) milk and
1/3 tsp salt
Add cauliflower & bring to a boil.
Add 1 cup (8 oz) Velveeta cheese. Cook (and stir) until smooth.

Saturday, February 28, 2009

Corie Hill's Southwest Soup

2 chicken breasts diced
1 can garbonzo beans
1 can black beans
1 c. edamime beans (soy beans)
1 c. corn
1 can green chilies
¼ red onion
½ red bell pepper
5 c. water
6 chicken bullion cubes
4 T. lime juice
Salt, pepper, garlic, cilantro, cumin to taste

Mix together in crock pot, cook on low for 4-6 hours.
2 c. brown rice
4 c. water
2 T. butter
Salt, pepper, cilantro to taste

Bring to boil then simmer for 50 min. Let cool and bring out when ready to serve.

4 Avacodos, mashed
1 c. sour cream
3 T. lime juice
Salt, pepper, cilantro to taste

Mix together and refridgerate till ready to serve.

To serve put in a bowl:
1 scoup rice
1 ladle soup
1 dollop guacamole

This is the size I used for the ward game night, you can half it, share it, or freeze it.
This takes me about 45 min to put together after I take Ash to school and dinner is done!

Friday, February 27, 2009

Bon Bons - Roxanne Nelson

1 dark chocolate cake mix
1 (16 oz.) container dark chocolate frosting
Chocolate sprinkles, cocoa, cinnamon and powdered sugar

Prepare cake mix according to directions; cool. Crumble cake into large bowl and stir in frosting completely. Form each bon bon into a bite-sized ball and place on parchment lined tray. Cover with plastic wrap and freeze for at least one hour. Let bon bons sit at room temperature until the outside is barely tacky. Roll each ball in your choice of coatings.

Horseradish Crusted Halibut or Tilapia - Lee Ann Nielsen

10 tablespoon Freshly grated or prepared horseradish

1/2 cup Fresh white bread crumbs

2 teaspoon Unsalted butter

1 teaspoon Chervil leaves

1 teaspoon Tarragon leaves

1 pinch Freshly ground pepper2

teaspoon Egg white

4 Halibut or Tilapia or other firm white fillets

1. Heat oven to 400. In a food processor, combine horseradish, bread crumbs, butter, herbs and pepper. Pulse 2 or 3 times until combined and herbs are coarsely chopped. Add egg white and pulse 2 or 3 three times. 2. Season both sides of fish with salt and pepper. Pat 3 or 4 tablespoons of the mixture firmly onto one side of each fillet. Heat a large nonstick, ovenproof pan over medium-low heat. Add oil and fillets, crust side down. Cook for 2 to 3 minutes, or crust is golden brown. Carefully turn, then place pan in oven for 7 to 10 minutes, or until done to taste. I have altered this recipe, I use unsalted butter, egg whites, croutons pulverised in the food processor, and horseradish. It taste like a restaurant entree.

Wednesday, February 25, 2009

Honey Glazed Chicken - Arlene Cook

6 chicken breasts

1/3 cup flour
1/2 tsp. garlic powder
sprinkle each of salt and pepper

3 Tbs butter

1/4 cup honey
4 Tbs butter
3 Tbs lemon juice
2 Tbs soy sauce
1/2 tsp ground ginger

In a shallow dish, combine the flour, garlic powder, salt and pepper. Coat each chicken breast in seasoned flour. Melt 3 Tbs butter in a casserole dish and place dredged chicken on top in a single layer. Bake at 350 for 30 minutes. Meanwhile, melt honey, remaining butter, lemon juice, soy sauce, and ginger in a saucepan. When the chicken has baked for 20 - 30 minutes, turn over each piece and pour sauce evenly over chicken. bake another 20 - 30 minutes, basting the chicken occasionally.

Saturday, January 17, 2009

Texas Tortilla Dip - Jen Klingler

1-8 oz jar salsa or picante sauce
8 oz. sour cream
1 tsp. dried cilantro
2 tsp red pepper
3/4 cup baby shrimp, cooked (recipe says optional, but I say it's a must! You can do it canned too if you need it quick).

Mix, cover and chill. Serve with tortilla chips. (You can sub low fat sour cream or IMO if you're going with that whole "healthier you" thing this January ;-)).