Tuesday, November 29, 2011

Potato Soup

Potato Soup (Slow Cooker) Time: Approx. 3 1/2 hours
Recipe provided by: Dorothy Williams

In a slow cooker add:
1 can chicken broth 14oz.
4 large potatoes peeled and diced
1/2 onion chopped
2 ribs celery sliced
1 carrot grated
1 tsp. salt

In a large skillet add:
6 strips bacon - cook until crisp. Remove bacon from skillet but keep the grease.
Add to bacon grease: 1/4 cup butter and 1/2 cup flour stirring to make a roux.
Gradually add 2 1/2 cups milk, stirring constantly until thick and flour has cooked.

Add cream mixture to potatoes once they are tender.  Cook in slow cooker for  3 1/2 hours.
* Just before serving add the bacon crumbled and 1 cup shredded cheese.

Mimi's Cafe Corn Chowder

Mimi’s Cafe Corn Chowder
Source: Mimi's CafĂ© – Recipes
Recipe provided by: Kale Snyder

4 tablespoons butter or margarine
6 tablespoons onion, chopped
3/4 cup celery, large dice
2 1/2 cups hot water
2 cups raw potato, peeled and cut into 1/2-inch cubes
3 cups frozen corn
2 tablespoons granulated sugar
2 teaspoons salt
1 pinch white pepper
3 tablespoons flour
1 quart half-and-half

On medium heat, melt butter and simmer onion and celery for 5 minutes until soft, but not brown. Add water, potato, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender. Whisk the flour into 1 cup of the half and half and stir into the soup. Add the remaining 3 cups of half and half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency. Correct the seasoning with additional salt and pepper, if needed. Correct the consistency, if needed. To make the soup thinner, add a little milk. To make the soup thicker, simmer another 5 to 10 minutes.

Dinner Rolls

Dinner Rolls
Recipe provided by Angie Evans

5-6 c. flour
1/2 c. sugar
1 ½ tsp salt
2 pkgs yeast
1 c milk
2/3 c. water
¼ c. butter
2 eggs

Mix 2 cups flour, sugar, salt and yeast in a bowl. Combine milk, water and margarine in a saucepan warm to 120-130 degrees Farenheit. Add milk/water mixture to dry ingredients. Mix until combined. Add additional ¾ c. flour and eggs. Continue to add flour until dough becomes thick, but not too sticky. Turn dough out onto a board. Knead dough for 5 minutes or until soft and smooth. Cover dough with non-stick spray, plastic wrap and a towel. Let rise for approximately 1 hour or until double in size. Punch down dough and knead again. Roll dough out and shape. Place shaped dough onto cookie sheets. Brush tops of rolls with melted butter. Cover with plastic wrap or wax paper and towels. Let rise again (approximately 1 hour). Bake rolls at 375 degrees for 10-12 minutes or until golden brown. Brush rolls with melted butter again after taking out of oven.

Creamy Chicken Tortilla Soup

We would like to share some of the soup recipes with you from our November appreciation dinner! Here is the recipe for "Creamy Chicken Tortilla Soup" brought by Angie Evans.

• 3 Chicken Breasts, diced
• ½ C. chopped onions
• 1-2 cloves minced garlic
• 3 TBS butter
• 2 chicken bullion cubes
• 1 C. hot water
• 1 ½ - 2 tsp ground cumin
• 2 C. half & half
• 2 C. Shredded Monterey Jack Cheese
• 1 can creamed corn
• One 4 oz. can diced green chilies (un-drained)
• ¼ tsp. Tabasco (to taste)
• 1 medium tomato chopped
• Fresh cilantro chopped (to taste)
• Tortilla strips
• Sour Cream
In a large saucepan brown chicken with onion, garlic & butter until chicken is no longer pink. Dissolve bullion in the hot water, add to pan with cumin and bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add half & half, cheese, corn, green chilies and Tabasco. Cook and stir over low heat until cheese is melted. Stir in tomato and cilantro. Serve with tortilla strips and sour cream as garnish!

Sunday, November 13, 2011

You are the "Spice" that adds flavor to our Relief Society!


November 17th at 6:30pm we would like to celebrate all the sisters in our ward that bring their unique talents and personalities to our Relief Society, and just like spices added to your favorite dish, bring that special flavor to our ward! We love each of you and are grateful for the "spice" you bring into our Relief Society. There will be a yummy dinner and some fun entertainment! Bring something to share that adds spice to your life - something you are good at, something you enjoy, something that represents your unique personality!
We hope to see all of you there!!

Friday, October 14, 2011

THANKYOU!

The Relief Society Presidency would like to give a BIG "Thank you" to the Relief Society Board for all of their hardwork these past few months! We have had several big activities - RSU & Super Saturday - that took A LOT of time, energy, planning, stress and coordination! You guys have done a FABULOUS job! We would like to extend an extra,extra-special thanks to Kale Snyder for always going above and beyond and making the activities so much fun and always going off without a hitch!! We absolutely LOVE YOU Kale!!!

Sunday, September 18, 2011

Relief Society General Broadcast

The Relief Society General Broadcast will be Saturday September 24th, 2011. The Stake is doing a dinner before the broadcast at 5:00pm, with the broadcast being at 6:00pm. Please dress in Sunday dress and come and enjoy listening to inspired words specifically for the Sisters of the church.

Super Saturday Project - Thanksgiving Block Heads

Project: Thanksgiving Block Heads
Cost: Indian $4.00
Girl Pilgrim $4.25
Pumpkin $3.00
Boy Pilgrim $6.00
Turkey $5.00
Entire Set $22.25
All money for projects must be turned in to Kale Snyder by September 25th in order for you to get the materials for your project. Thanks!!

Super Saturday Project - Refrigerator Magnents

Project: Refrigerator Magnents
Cost: $0.75
All money for projects must be turned in to Kale Snyder by September 25th in order for you to get the materials for your project. Thanks!!

Super Saturday Project - Wreath

Project: Wreath
Cost: $10.00


All money for projects must be turned in to Kale Snyder by September 25th in order for you to get the materials for your project. Thanks!!

Super Saturday Project - Tin Advent Calendar

Project: Tin Advent Calendar
Cost: $6.00
All money for projects must be turned in to Kale Snyder by September 25th in order for you to get the materials for your project. Thanks!!

Super Saturday Project - Sign Stand

Project: Sign Stand
Cost: $17.00
All money for projects must be turned in to Kale Snyder by September 25th in order for you to get the materials for your project. Thanks!!

Super Saturday Project - Balloon Centerpiece

Project: Balloon Center Piece
Cost: $4.00

All money for projects must be turned in to Kale Snyder by September 25th in order for you to get the materials for your project. Thanks!!

Super Saturday Project - Tree Magnet advent calendar

Project: Tree Magnet Advent Calendar
Cost: $6.00

All money for projects must be turned in to Kale Snyder by September 25th in order for you to get the materials for your project. Thanks!!

Tuesday, August 30, 2011

Canning Opportunity - Sept 17

There will be a canning opportunity at the Sandy Dry Pack cannery on Saturday September 17th from 3:00pm - 5:00pm. If you have any questions, please contact Kathie Bigelow or any member of the RS Presidency!

Relief Society University - RSU Class of 2011

Back to School time! And not only for your kids - it is time for our Relief Society University!

Classes start Saturday September 17th at 9:00am!
Classes to choose from will include: Wills & Trusts, Bread Baking, Time Management & Organization, Loving your Spouse and Spiritual Health.

Lunch will be served in the RSU cafeteria at 12:00noon.

Don't be tardy! This will be a great morning of learning, having fun and spending time with some wonderful women!

Friday, August 26, 2011

Ward Campout!!

The Ward campout is TONIGHT!! Please come and have fun with us, even if it is just for dinner Friday night!
Unfortunately we do not have a map to the campsite, but below are some driving instructions on how to get to the Hobble Creek Campground! Hope to see you all there!

From I-15 take exit #260 and go east. Go into Springville through many stop lights until the four way stop and 1300 E. and Canyon Rd.. Go right on Canyon Rd. and follow 6 miles up Hobble Creek Canyon. The golf course is located on the right side of the rd. and just past the course is the entrance to the campground on the right hand side. They are called the Canyon Parks and the grounds that we have is called Kelly's Grove.




Sunday, August 14, 2011

No Relief Society Activity August 18th

There was a mis-print in the Sacrament Program today and there is no activity upcoming for Relief Society on August 18th. Please plan to attend our next activity which will be our Relief Society University on September 17th.

Thank you!!

Sunday, August 7, 2011

Canning Opportunity - August 12th

There will be a canning opportunity at the Sandy Dry Pack cannery on August 12th from 11:00am - 1:00pm. If you have any questions, please contact Kathie Bigelow or any member of the RS Presidency!

Annual Ward Campout - Hobble Creek August 26-27

Our ward will be doing the annual Ward Campout on August 26-27th at Hobble Creek. We hope you can join us! More details to come soon!!

Stake Day of Service - Saturday August 20th 9:00-11:00am, with lunch to follow at 11:30am

Our stake will be participating in a day of service on Saturday, August 20. This replaces the annual stake extravaganza. Our stake will be divided up into four groups to do service in four areas of our West Jordan community.
The Park Pointe and Fontaine Claire wards will work on cleaning up the street from Bristol Ridge to 90th South.

Willow Grove and Bingham Creek wards will be cleaning the street around 2200 W and Gardner Lane.

Elm Creek and Garden Cove will be working in the cemetery on 7800 S.

Plum Creek and Fox Pointe will we working in the Plum Creek Park.

These service activities are for all the community to help participate in. The service will go from 9-11 AM followed at 11:30 AM by a picnic in the recreation property by the North chapel building. Sloppy joes, hot dogs, hamburgers, salads and chips will be provided by the stake.

Stake Relief Society Temple Day - August 13th 9:00am Session

The Stake is having a special Relief Society Temple session which on August 13.  There won't be a chapel session beforehand, but we encourage all sisters who can to join us in the chapel at 8:40 AM so we will be able to go together to the 9 AM session.

Monday, June 13, 2011

52 weeks to prepardeness - Week 52! YOU MADE IT!!

Week 52 - Sure-Jell, Certo, paraffin, lids & rings, other canning supplies or buy some jams and jellies.

Congratulations! You made it through a whole year of food storage ideas! We hope you were able to get some of the items during each of the weeks - and if you weren't - here's your chance to start! Start on week 1 and go from there. It is important that we think about what we would do in an emergency, and get ourselves prepared! Thank you for your participation in this fun challenge! Keep up the good work!

Sunday, June 12, 2011

Thursday June 16th - Change to activity

There has been a change to Thursday June 16th's activity. We will be doing a service auction, and it will be held at the church. We will start at 7:00pm and need all of you talented and giving sisters to bring something you can auction off, or come with an idea of some service you can provide another sister in the ward to auction off! This night should be a lot of fun and a great way to do something nice for someone else! There will be a nursery provided as well as some yummy refreshments! We hope to see you there!

Monday, June 6, 2011

52 weeks to prepardeness - Week 51

Week 51 - (we are almost there!) White sales! Buy a blanket or some white sheets.

Monday, May 30, 2011

52 weeks to prepardeness - Week 50

Week 50 - Add some additional baking supplies - whatever your family uses most of: Sugar(s), Flour, Baking soda, Baking salt, yeast, salt, chocolate chips, oil, etc.

Monday, May 23, 2011

52 weeks to prepardeness - Week 49

Week 49 - Stock up on some bulk dry cereal. Watch for coupons - you can get some great deals including 2 for 1.

Monday, May 16, 2011

52 weeks to prepardeness - Week 48

Week 48 - It's "Dress your burger" week. Buy mustard, ketchup, relish, mayonnaise, Worcestershire sauce, steak sauce, BBQ sauce.

Saturday, May 14, 2011

YM Flag Fundraiser

The Young Men are doing their annual flag fundraiser to raise money for scouting and other activities. They will be placing a flag in your front yard for 8 holidays from Memorial Day through Presidents Day. The cost is $35.00. If interested, please contact President Ryan Farmer or place money in a tithing envelope and specify "Flag Donation" under "other". Please support the our YM and our Country by donating to this great service project!!

Cheap Summer Fun

Come join us on Thursday May 19th at 7:00pm (at the church) for our Relief Society Activity! There will be a lot of great information on saving this summer, not only on groceries, but on some fun & inexpensive summer activities! We will have refreshments and a nursery! Please come, and bring a friend!!

Monday, May 9, 2011

52 weeks to prepardeness - Week 47

Week 47 - Paper towels, aluminum foil, garbage bags, freezer bags, etc.

Monday, May 2, 2011

52 weeks to prepardeness - Week 46

Week 46 - Freeze-a-cheese! You can freeze cheese in blocks. If you want it grated - grate it first & freeze in bags. Then you can grab the amount you need!

Sunday, May 1, 2011

Postponed - RSU Education Day

Due to some scheduling conflicts our Relief Society University that was schedule for May 14th is being postponed. We will let you know when we reschedule this activity and hope by doing so, more of you will be able to attend.

Thanks for your patience!!

Monday, April 25, 2011

52 weeks to prepardeness - Week 45

Week 45 - Safety week! Purchase cord, or twine, flashlights and of course - batteries!

Tuesday, April 19, 2011

Park Pointe Relief Society University!

Congratulations! We are pleased to inform you that you have been accepted as a student at Relief Society University! You will receive credit towards your graduation by registering for classes. Your class choices will include Budgeting, Wills and Trusts, First Aid/Emergency Preparedness, Responsible use of Media, Strengthening Marriage, Couponing, Budget Vacations and Spiritual Health.

The 2011 R.S.U school year will be announced at a later date.

Monday, April 18, 2011

Recipe - Sloppy Joes

Here is the recipe for the Sloppy Joes that were served at the Ward Service Day activity lunch:

Sloppy Joes
By: President Williams
4 lbs hamburger
2 med. onions, chopped
3 cloves garlic, chopped
2 c celery, chopped
1/4 c butter
4 tsp salt
1/2 tsp pepper
1 1/2 - 3 tsp Worchestshire
2 14oz bottles of ketchup

Brown hamburger in saute pan. Add butter, onions, garlic and celery and cook until soft. Add remaining ingredients and cook until well combined and hot. Can be made ahead of time and kept warm in crockpots. Also freezes well.

52 weeks to prepardeness - Week 44

Week 44 - Garden seeds! Lots of vegetables. They are full of vitamins & minerals. Include a few flower seeds. In times of emeregency our spirities need brightening too.

Monday, April 11, 2011

52 weeks to prepardeness - Week 43

Week 43 - Stock up on Jell-O & pudding mixes.

Tuesday, April 5, 2011

Relief Society Activity - April 21st

There will be a Stake Relief Society Activity on Thursday April 21st, 6:30pm at the church. There will be a dinner served first, followed by a special program which will be held in the chapel. Sunday dress is appropriate.  Come join us for an enjoyable, spiritual evening.

Ward Service Day

The Relief Society & Primary will be sponsering the Ward Service Day on Saturday April 16th at 12:00noon. Lunch will be served and there will be lots of opportunities for each member of our ward (Young & Old) to participate in Service! Come join us at the church and get that special feeling you only get when you serve others!

Recipe - Cranberry Chicken

Here is the recipe for the yummy chicken that was served at Emma's Garden Party:

Cranberry Chicken
10 boneless chicken breasts
1 cup chopped onion
2 TBSP vegetable oil
1/2 cup ketchup
1 cup brown sugar, packed
1 tsp grated orange peel
1 large can whole berry cranberry sauce

Preheat oven to 400 degrees
Grease or spray a 9 x 13 baking dish. Place chicken breast halves in the pan. Bake for 25 minutes. While chicken in baking, cook onion in oil, stirring until tender. Add ketchup, brown sugar, and orange peel; stir until the brown sugar is dissolved. Stir in cranberry sauce. Cook on low heat until cranberry sauce is melted. Spoon over chicken breasts once they have finished baking the first 25 minutes. Then bake covered with the sauce an additional 25 minutes.

Recipe - Strawberry Lemonade Pie

Here is the recipe for the dessert we enjoyed at Emma's Garden Party

Strawberry Lemonade Pie
From: Kalley Hardman

Beat together...
1 can frozen pink lemonade - unthawed  (we used limeade at our activity)
8 oz Sour Cream (I've used light sour cream and it works just fine)
14 oz sweet and condensed milk
2 c. fresh strawberries (sliced and cut into tiny pieces)

Fold in...
8 oz cool whip

Pour onto Graham cracker pie crust and freeze for at least 4 hours. Makes 2 frozen pies. Garnish with sliced strawberries and a twist of lime or lemon.

Recipe Websites

Here are some websites for ideas on new recipes to try!

http://www.tasteofhome.com/

http://www.kraftrecipes.com/

http://www.momswhothink.com/

http://www.myrecipes.com/

http://www.dinnerideas.com/

http://www.foodnetwork.com/

http://www.allrecipes.com/

http://www.ourbestbites.com/

Back to Basics - Meal Planning

Here are some links to websites that offer help in meal planning and budgeting:

www.saymmm.com/mealplan.php

www.lds.about.com/od/visualmusicalaids/a/meal_planning_guide

www.foodonthetable.com/meal_planning/ultimate_meal_planning_guide

http://www.mealplanningmommies.blogspot.com/

www.themealplanner.blogspot.com/2009/03/meal-planning-tips-such.html

www.practical-meal-planning.com/

http://www.amysdeals.blogspot.com/

http://www.aces.edu/pubs/docs/H/HE-0757/

Monday, April 4, 2011

52 weeks to prepardeness - Week 42

Week 42 - Stock up on dry soup mixes. Purchase beef & chicken bouillon. Add some crackers to your list.

Monday, March 28, 2011

52 weeks to prepardeness - Week 41

Week 41 - Flour: buy at least 25 pounds for a small family, 50 extra pounds for a larger family.

Monday, March 21, 2011

52 weeks to prepardeness - Week 40

Week 40 - Ready to eat dinners: ravioli, pasta, oriental, boxed or frozen.

Monday, March 14, 2011

52 weeks to prepardeness - Week 39

Week 39 - Peanut Butter! Get as much as you can afford, buy in bulk.

Wednesday, March 9, 2011

Emma's Garden party

"Emma Smith was the first Relief Society president, ordained on March 17, 1842. She set the model for compassionate service and charity that the sisters quickly followed. She encouraged and inspired the sisters of Nauvoo to do good works."


Please join us for a fun evening celebrating the Relief Society's Birthday. We will begin at 6:30pm with dinner and we will be blessed to have some special visitors come join us! We look forward to seeing you there!


*There will also be a Nursery provided

Recipe - Strawberries & Cream with Vanilla Butter Cream Frosting

Strawberries & Cream
By: I assume this was by Wendy Paul - but if not, speak up and I will give you credit!

Ingredients:
• 1 box strawberry cake mix
• 3 eggs
• 1 cup diced strawberries
• 1 tablespoon sugar
• 1 cup half and half

Method:
Mix together cake mix, eggs, and half and half. Place 1-2 tablespoons of batter in each paper liner. In a seperate bowl, combine strawberries and sugar and toss to coat. Spoon 1 teaspoon onto each paper liner filled with some batter. Fill paper liners with remaining batter to 3/4 full. Bake at 350 degrees for 15-18 minutes, until cake springs back when lightly touched.

Cool cupcakes completely and frost with vanilla butter cream frosting.

Frosting Suggestions: Cream Cheese Frosting, Pink Lemonade Frosting, Vanilla Butter cream*

*Vanilla Butter Cream Frosting
Ingredients:
• 8 tablespoons (1 stick) butter, room temperature
• 3 ¾ cups powdered sugar, sifted
• 3-4 tablespoons milk or cream
• 2 teaspoons vanilla extract

Method:
Place the butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop the mixer before adding the sugar or you will have a large mess to clean up. Add the sugar, 3 tablespoons milk (cream) and vanilla extract. Beat frosting starting on slow increasing your speed until frosting is nice and creamy. Add up to 1 more tablespoon of milk (cream) if frosting to too thick.

Recipe - Oatmeal Fudge Revel Bars

Oatmeal Fudge Revel Bars
By: I am not sure who brought this yummy recipe, if it was you - let me know and I will give you credit!

1 c shortening
2 c brown sugar
2 eggs
1 tsp vanilla
1 tsp baking powder
1 tsp salt
1 ½ c flour
4 c oats

Filling:
1 bag milk chocolate chips
1 can sweetened condensed milk
2 Tbsp butter
1 tsp vanilla
¼ tsp salt

Directions:
Cream shortening and sugar. Mix in eggs and vanilla. Add baking powder, salt and flour. Add oats and mix well. Press ½ of the mixture into a 9 x 13-in greased baking pan. Melt filling mixture in saucepan over low-med heat until melted and smooth. Pour over cooking mixture. Crumble remaining oatmeal mixture over filling. Bake at 350 degrees for 25-28 minutes.

Recipe - Fudge Topped Brownies

Fudge Topped Brownies
By: Andrea Christiansen

1 c butter, melted
2 c sugar
1 c unsifted flour
2/3 c Hershey's cocoa
½ tsp baking powder
1 (14oz) sweetened condensed milk (not evaporate milk)
2 eggs
½ c milk
3 tsp vanilla, divided
1 (12oz) pkg semi-sweet chocolate chips

Preheat oven to 350 degrees. In a large bowl combine butter, sugar, flour, cocoa, baking powder, eggs, milk and 1 ½ tsp vanilla. Beat well. Spread in greased 13 x 9-in pan. Bake 35-40 minutes or until brownies begin to pull away from sides. Just before brownies are done, melt chocolate chips and sweetened condensed milk in a heavy sauce pan. Add remaining vanilla, mix well. Immediately spread over hot brownies. Cool, chill. Cut into bars.

Tip: You could use ½ c applesauce to replace ½ c butter to slightly cut back on the fat. I often double the brownie part so it is slightly thicker than the fudge.

Recipe - Chocolate No-Bake Cookies

Chocolate No-Bake Cookies
By: Kalley Hardman

Melt together:
2 c sugar
3 Tbsp cocoa
½ c butter
½ c milk

Boil for 1 ½ minutes

Then add ½ tsp vanilla

Stir in:
3 c. Rolled oats
¾ c peanut butter (optional)

Drop cookies onto waxed paper to set.

Monday, March 7, 2011

52 weeks to prepardeness - Week 38

Week 38 - Dry milk. Forty ounces makes 5 gallons. Get as much as you  can afford & need.

Sunday, March 6, 2011

Cooking for 1 or 2: Tips

These tips came from our activity in January from Sister Daniels:

- Most recipes can be cut in half or more.
- Split packages of meat into smaller portions before freezing.
- Cook extra meat that can be frozen and used in future meals.
- Tortillas can be used for very versatile: Tacos, burittos, fajitas, sandwiches/wraps, quesadillas, deep fried or baked and sprinkled with cinnamon sugar, roll-ups, etc. Let your imagination go wild!
- If you dont' need a whole can or package of something, plan other meals during the week to use the extra food.
- Prepare one dish meals.
- Mix things up and try a nutritious snack instead of a traditional meal when you're short on time or energy.
- Avoid recipes that have rare ingredients you won't use often.
- Share bulk items with another family that only has one or two members.

Monday, February 28, 2011

52 weeks to prepardeness - Week 37

Week 37 - PASTA! Stock up and buy at least 10 pounds. Pick up a variety: spaghetti, elbow, lasagna, zita, egg noodles, etc.

Thursday, February 24, 2011

Relief Society Activity March 17th - 6:30pm Emma's Garden Party

The Relief Society Activity for March is going to be great!! We will be celebrating the Relief Society's birthday with some of it's past Presidents. Please plan to attend - there will be a dinner served, and a nursery provided.

Thursday March 17th
6:30pm
at the church building

Recipe - Coleslaw

Coleslaw
By: Wendy Paul

1 pkg coleslaw mix
1/2 c mayonnaise
2 tsp sugar
1 tsp red wine vinegar
Salt and Pepper to taste
1 c sunflower seeds (optional)
1 c craisins (optional)

Combine all ingredients and stir to coate the coleslaw. Cover and refrigerate for up to 1 hour before serving.

Recipe - Steak Fries

Steak Fries
By: Wendy Paul

6 potatoes
2 TBS steak seasoning
2 TBS Olive Oil

Rinse and dry potatoes. Cut them into wedges. Toss with oil and steak seasoning. Place potatoes on a large baking sheet. Bake at 425 degrees for 20 minutes. Remove and toss. Bake another 4-6 minutes until potatoes are tender. Serves 8.

Recipe - Beef Brisket

Beef Brisket
By: Wendy Paul
Rub: 1/2 heaping cup of brown sugar
1 tsp salt
1/2 tsp cinnamon
1 tsp paprika

Rub all over dried beef brisket. Cover with plastic wrap and refrigerate overnight.

In a large skillet, brown beek brisket on all sides in olive oil until carmelized in color. Remove.

Add:
1 sweet onion, sliced
1 red onion, sliced
1 leek (light part) halved and sliced.
Saute onions and leek until transparent 3-4 minutes. Add meat back into pan.

Add:
1/2 c balsamic vinegar
1 16oz can crushed tomatoes
1 16oz can of beef broth

Cover and cook at 300 degrees for 2 1/2 hours or place all ingredients in your slow cooker forr 4-6 hours on high. Slice and serve.

Recipe - Zucchini Double Fudge Brownie Bites

Zucchini Double Fudge Brownie Bites
By: Annette Davis

2 cups all-purpose flour
1 tsp salt
1 1/2 tsp baking soda
1/3 c baking cocoa (less if you like lighter chocolate)
1 c white sugar
2 eggs
2 cups grated zucchini
1/2 c vegetable oil
1 tsp vanilla
1 c chocolate chips
1/2 c chopped walnuts (optional)

Pre-heat oven to 375 degrees. Stir 1st five ingredients in a mixing bowl. Lightly wisk eggs in a seperate bowl. Stir oil, vanilla and zucchini in to eggs. Pour liquids in to dry mixture and stir well. (Depending on the dryness of the zucchini, you may need to add a tablespoon or two of water to get the dough to regular brownie dough consistency.) Stir in chocolate chips. Add walnuts if desired.

Brownies: Bake in a 13x9 pna. Sprinkle chocolate chips and nuts on top. Bake for about 25 minutes. Alternate: You can mix in the chips and nuts and then frost with a chocolate frosting when cool. You can also skip the chips and nuts and just frost.

Muffins: Bake in muffin tins. Regular-sized yield about 18 muffins and take about 20 minutes to bake. Mini muffins tins yield about 50 muffins and take 12-15 minutes to bake.

Dutch Oven Dessert: Pour mixture in an oild 12" Dutch oven. Sprinkle on the nuts, cover and bake with approximately 12 coals on top and 10 coals on bottom. Bake for about 20 minutes. Remove lid and sprinkle on chocolate chips. Replace lid and continue baking for the last 5 or 10 minutes. Serve warm with ice cream.

Recipe - Tuxedo Brownie Torte

Tuxedo Brownie Torte
By: Angie Evans

Tuxedo Brownie Torte

Brownie:
1 (19.5 oz) package fudge brownie mix
½ c oil
¼ c water
2 eggs
Preheat oven to 350. Grease bottom and sides of a 9 or 10 in spring form pan. In large bowl combine brownie ingredients, mixing until combined. Spread batter into prepared pan and bake for 40-45 minutes or until center is set. Cool 30 minutes. Run knife around sides to loosen, remove sides of pan and finish cooling.

Filling:
1 (10oz.) package frozen raspberries in light syrup, thawed
1 TBS sugar
1 TBS cornstarch

Place thawed raspberries in blender or food processor. Blend or process until pureed. Strain to remove seeds (if desired). In a small saucepan combine sugar, cornstarch and raspberry puree. Bring mixture to a boil and cook until clear – stirring constantly. Cool 5 minutes and spread over brownie layer to within ½ inch of edges.

Topping:
1 (8oz.) package cream cheese, softened
1/3 c powdered sugar
2 tsp vanilla
1 c white vanilla chips – melted
1 c whipped whipping cream or cool whip

In medium bowl combine cream cheese, powdered sugar, vanilla and beat until smooth. Add melted vanilla chips, beat until smooth. Fold in whipped cream. Cover; refrigerate 45 minutes. After chilled, spread 1 ½ c of topping over raspberry layer. Pipe or spoon remaining mixture on topping. Refrigerate at least 1 hour or until firm.

Garnish:
1 TBS grated semisweet chocolate
3 fresh or frozen whole raspberries (if desired)
3 mint leaves (if desired)

Sprinkle grated chocolate over top of torte. Garnish center with raspberries and mint leaves. Store in refrigerator.

Recipe - Tripe Layer Cookie Bars

Triple Layer Cookie Bars
By: ? (Let me know if you brought this recipe & I will give you credit!)

1 1/4 c all-purpose flour
2/3 c sugar
1/3 c baking cocoa
1/4 c packed brown sugar
1 tsp baking powder
1/4 tsp salt
1/2 c cold butter
2 eggs

Topping:
1 pkg (7oz) flake coconut
1 can (14oz) sweetened condensed milk
2 c (12 oz) semisweet chocolate chips
1/2 c creamy peanut butter

In a large bowl combine the first six ingredients. Cut in butter until mixture is crumbly. Add eggs; mix well. Spread into a greased 9x13x2" baking pan. Bake at 350 degrees for 8 minutes. Sprinkle coconut over crust; drizzle with milk. Bake 20-25 minutes longer or until lightly browned. In a heavy saucepan or microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over top. Cool on a wire rack. Cut into bars.

Recipe - Oreos

Oreos
By: Tracey Condie

Cookies:
1 cake mix (any flavor)
2 eggs
3/4 c shortening
Combine ingrediets and roll into balls. Bake at 350 degress for 8-10 minutes. Cool cookies completely.

Frost:
4oz Cream Cheese
2 tsp vanilla
1/4 c butter
2 c Powdered sugar

Whip ingredients together. Sandwhich frosting between two cookies. Refrigerate before serving.

Recipe - Pistachio-Cranberry Chocolate Bark

Pistachio-Cranberry Chocolate Bark
By: Dorothy Williams

24oz White Chocolate or almond bark
1 1/3 c dried cranberries
9 oz Shelled Pistachio Nuts

Line Large cookie sheet with non-stick foil. Melt chocolate in microwave in one-minute intervals. Stir in the cranberries and nuts. Pour onto cookie sheet and spread evenly. Cool completely. Break into pieces.

*Options: You can use any kind of nuts and dried fruit, chop as needed.

Chocolate Appreciation

Thank you to all who attended the "Chocolate Appreciation" activity last week! It was such a fun way to get to know each other and to have some fun! We will be posting the recipes that were brought to the activity over the next few weeks so you can all enjoy them! A special thanks to Michelle Williams for handling the games with grace and tact!!

Fruit Dip - from January's Cooking - Back to Basics Activity

Fruit Dip

1 8oz container Cool Whip (you can use the "Light" version)
2 - 3 regular sized containers of Flavored Yogurt (we used Strawberry at the activity) depending on how "Fruity" you want it to taste

Combine together and serve with fruit.

Vegetable Dip - from January's Cooking - Back to Basics Activity

Vegetable Dip
1 tub sour cream (small) or use large and double

1 c Best Foods Mayo
1 tsp Parsley flakes
1 tsp Dry dill weed
1 tsp Bon appetite
Approx. 2 TBS minced onions.

Stir together. Let set overnight.

Back to Basics - Cooking

In January we had an excellent Relief Society activity on cooking basics. We thank all the sisters who came to participate in this activity as well as those that presented! We had some great ideas, and we look forward to posting all of the recipes we recieved. We will be posting those over the next few weeks. Thanks to Amber Daniels for her ideas on cooking for 1 or 2 people! Wendy Paul for demonstrating an easy weeknight meal of Beef Brisket, Steak Fries & Coleslaw - we also thank you for the samples! And a BIG Thanks to our Relief Society Activities board: Kalley Hardman for her ideas on meal planning & budgeting, Michelle Williams for her ideas on meal planning and to Kale Snyder for conducting, her idea for the activity, and her putting the whole activity together! We also thank everyone who brought food to share and a thanks to the Elders Quorum for helping us out in the Nursery! It was such a fun evening!!

Monday, February 21, 2011

52 weeks to prepardeness - Week 36

Week 36 - More first aid: gauze patches, swabs, cototn balls, first aid tape, antiseptic spray, etc.

Monday, February 14, 2011

52 weeks to prepardeness - Week 35

Week 35 - Stock up on rice & rice mixes. Secure 10, 15, 20 pounds.

Monday, February 7, 2011

52 weeks to prepardeness - Week 34

Week 34 is spices and herbs you use most often: pepper, cinnamon, oregano, chilli powder, cloves, ginger, garlic, etc.

Monday, January 31, 2011

52 Weeks to Preparedness - Week 33

Week 33 - Mixes: cake, pancake, muffin, Bisquick. Purchase them or make your own.

Monday, January 24, 2011

52 Weeks to Preparedness - Week 32

Week 32 - Toothpaste, floss, razors, shaving cream, contact solution, etc. Consider your families needs.

Monday, January 17, 2011

52 Weeks to Preparedness - Week 31

Week 31 - Juices: Avoid watered products. Get 100% juice - lemon, orange, pineapple, apple, etc.

Monday, January 10, 2011

52 Weeks to Preparedness - Week 30

Week 30 - Solid Vegetable shortening, vegetable oil, olive oil, etc.

Monday, January 3, 2011

52 Weeks to Preparedness - Week 29

After a small break during December for the Holidays - we will begin posting the 52 week challenge again!Week 29 is to assemble an emergency sewing kit. Thread, pins, needles, buttons, snaps, zippers, tape measure, and scissors.

Sunday, January 2, 2011

January 20th - Back to Basics 6:30pm

Come join us January 20th, 6:30pm at the church for a cooking demonstration! Topics to include One dish meals, 5 ingredients or less, Meal planning and budgeting, cooking for 2, crockpot cooking ideas, and 30 minute meals. Come even if you are an experienced cook and share some of your great ideas!!