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.

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!!

52 weeks to prepardeness - Week 36

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

52 weeks to prepardeness - Week 35

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

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.