April - 2013 Recipe Exchange - Appetizers

It's that time again sisters, another recipe exchange!  Unfortunately I missed out on the fun because I was out of town but thanks to Lacey Lounsbury for collecting the recipes and taking pictures so we can all enjoy these yummy recipes!  Let's start off with appetizers...

Buffalo Hot Wing Appetizers - Lisa Hale

Cook & shred 2-3 chicken breasts.
Combine:
1/2 c. Franks sauce
8 oz. cream cheese softened
1/2 c. blue cheese salad dressing
1 c. mozzarella (or any kind)
Combine everything, spread in 9x13 pan. Bake 10-15 min. at 350 degrees.

Chicken Quesadilla Dip - Katie Peterson

2 (8 oz.) packages fat free cream cheese
1 (7 oz.) can green chiles, not drained
1 Tbs. fat free sour cream
1 (1 oz.) packet low sodium taco seasoning
1 (12 ox.) package Tyson Refrigerated Grilled & Ready Southwest Chicken Strips, cut/cubed
3/4 cup shredded cheddar cheese

Directions:
Preheat oven to 350 degrees. Mix softened cream cheese, green chiles and sour cream in a bowl until blended. Add taco seasoning and mix well. Fold in cubed, pre-cooked chicken strips and 1/2 cup shredded cheddar cheese. Bake uncovered for 30 minutes in an oven-safe dish. Top with remaining cheese and bake until golden brown and melted.

April 2013 - Main Dishes

Baked Creamy Chicken Taquitos - JoyLynn Moore

3 oz. cream cheese, softened
1/4 c. green salsa
1 Tbs. fresh lime juice (juice from half a lime)
1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. onion powder
2 cloves garlic, minced
3 Tbs. chopped cilantro
2 Tbs. sliced green onions
2 c. shredded cooked chicken
1 c. shredded Mexican flavored cheese
small flour or corn tortillas
kosher salt
cooking spray

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper. In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between tow paper towels until they are soft enough to roll (about 20-30 seconds). Spoon 2-3 Tbs. of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can. Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and golden. Serve with salsa, sour cream or guacamole.

*To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425 degrees and bake for 20 minutes.

April 2013 - Desserts

Almond Pound Cake - Sarah Ricks

2 sticks butter
2 c. sugar
2 tsp. almond extract
4 eggs
dash of salt
2 c. flour

Cream butter and sugar. Add eggs and almond extract and salt. Mix in flour. Bake at 350 degrees for 30-40 minutes. (9x13 pan)

Libby's Pumpkin Bread - Lacey Lounsbury

3 1/2 c. all-purpose flour
1/4 tsp. baking powder
2 tsp. baking soda
1 tsp. nutmeg
1 tsp. cloves
1 tsp. cinnamon
1 1/2 c. granulated sugar
1 1/2 c. packed brown sugar
1 c. oil
2 c. canned pumpkin
4 eggs
1 cup each raisins and nuts (optional)

Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mix well. Mix dry ingredients with the oil and pumpkin, stirring until well combined. Add eggs, one at a time, blending thoroughly. Pour into 2 greased and floured 9 1/2 x 5 1/4 inch loaf pans.
Bake at 350 degrees for 50-60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans, place on wire rack to cool.

Banana Drop Cookies - Whitney Evans

2 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda

Mix

2 eggs
2/3 c. shortening
1 c. sugar
2 bananas
3/4 tsp. vanilla
1 c. chocolate chips
1 c. coconut

Bake at 375 degrees for 10-12 minutes.

An Even Better Snickerdoodle - Lacey Lounsbury

1 c. butter (2 sticks), softened
1 c. granulated sugar
2/3 c. brown sugar
2 eggs
1 tsp. vanilla
3 c. flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. cream of tartar

For rolling:
2 Tbsp. granulated sugar
1 tsp. cinnamon

1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
2. In another bowl, combine the flour, salt, baking soda, and cream of tartar.
3. pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for 30-60 minutes in the refrigerator.
5. In a small bowl, combine the sugar with the cinnamon for the topping.
6. Take about 2 1/2 Tbsp. of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it it onto an ungreased cookie sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.

Easy Berry Cobbler - Robyn Anderson

This only takes seconds to prepare in a 9x13 dish and bakes in a 350 degree oven.
Ingredients:
12 ox. can Sprite Zero or Diet 7-up
1 box white cake mix
2 (16 oz.) bags of frozen fruit

Instructions:
Preheat oven to 350 degrees. Place both bags of frozen fruit in a dish (do not thaw). Sprinkle dry cake mix over the top of the frozen fruit. Do not mix. Pour entire can of pop over mixture. Cover with foil and bake 20 minutes. Uncover and bake an additional 40 minutes. Let cool.

Stuffed Apple-Cinnamon Rolls - Tawnya Huntsman

Dough recipe:
1 1/2 c. warm water
1 Tbsp. sugar
1 Tbsp. active dry or bread machine yeast
1/2 tsp. salt
3-4 1/2 c. flour, divided

1. In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
2. Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 1 1/2-2 1/2 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
3. Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and let rise for 45 minutes or until doubled in bulk.

Stuffed Apple-Cinnamon Rolls
1 package refrigerated pizza dough or 1 recipe breadstick dough (above recipe)
2 c. shredded green apples (about 3 large apples)
3 Tbsp. brown sugar
1 tsp. ground cinnamon
1 Tbsp. flour
Topping
1 Tbsp. butter, melted
1 Tbsp. sugar
1/4 tsp. ground cinnamon
Glaze
6 Tbsp. powdered sugar
1 Tbsp. melted butter
1/4 tsp. vanilla or almond extract
1-2 teaspoons milk

1. Preheat oven to temperature specified on pizza dough
2. Spray a pie plate or similar dish with  nonstick cooking spray and set aside.
3. On a lightly floured surface, roll the pizza dough into a rectangle approximately 12x18 inches. Using a pizza cuter, cut dough into 3-inch squares.
4. In a mixing bowl, combine the shredded apples, brown sugar, cinnamon, and flour. Divide evenly by putting a spoonful on each square of pizza dough. Use your fingers to close each square of dough, wrapping dough around filling and pinching to seal shut forming a round ball. Place balls seam-side down in pie plate.
5. Combine the topping ingredients and sprinkle on top of the dough. Bake for 15-20 minutes or until the rolls are golden brown on top. Remove from the oven and cool for 10 minutes.
6. While the rolls are cooling, whisk the glaze ingredients until smooth. Drizzle on top of the rolls and serve.

Desserts...

Crunch Carmel Cereal Treat - Katie Peterson

1 1/2 cup brown sugar
1 1/2 cup real butter
1/3 cup Karo Syrup
1/4 tsp. baking soda
1 family size Crispex cereal 18 oz.
small can cashews

Mix first three ingredients and boil for 2 minutes. Add soda. Put cereal and nuts in brown paper bag. Pour mixture over the cereal. Shake and then microwave for 1 minute. Do it 6 times, shaking for few seconds, then microwaving for one minute. Once your done, place on a cookie sheet to cool. Once cooled break up into a bowl.

Filled Strawberries - Karrie Tea

8 oz. cream cheese
1/2 cup powdered sugar
Blend and add 1/2 tsp. vanilla.

1 tube of crushed graham crackers

Fill strawberries and roll in cracker crumbs.

Coconut Haystacks - Lacey Lounsbury

1 package milk chocolate chips (can also use semi-sweet chips)
1/2 package white chocolate chips
1/2-1 package coconut
mini cupcake liners

Preheat oven to 375 degrees. Spread coconut out on a cookie sheet. Toast in oven for 2 minutes. Take it out, mix it around, spread it back out and place back in the oven. Toast again for 2 minutes. Repeat for a total of 3-4 times. Melt both chocolates in a glass or ceramic bowl in the microwave. Stir every 30 seconds until melted. Mix in desired amount of toasted coconut. Scoop mixture into mini cupcake liners. Place in refrigerator for them to set up.

Homemade Brownies with Mint Frosting - Amy Wilker

Cream 2 sticks margarine, 2 cups sugar, 1/3 cup cocoa.  Add 4 eggs, one at a time and beat after each.  Ad 1 ½ cups flour, ¼ tsp. salt, 2 tsp. vanilla, and nuts (optional).  Spread in greased dripper pan.  Bake about 20-23 minutes at 350 degrees.  Let cool, frost with mint frosting.

*Option – Instead of mint frosting, remove from oven after 20 minutes and cover with mini marshmallows.  Put in oven for 3 minutes, let cool and frost with chocolate frosting.

Mint Frosting

3 cups powdered sugar

2 Tbs. melted butter or margarine

¼ cup milk

dash of salt

1 tsp. vanilla

½ tsp. peppermint extract

Combine melted butter and milk.  Add to powdered sugar and other ingredients until desired consistency (add more powdered sugar or milk if necessary).  Add couple drops of green food coloring.  

Almost! Chocolate Covered Banana Split Bites - Karrie Tea

Makes about 24

24 - 1 inch pieces from about 1/2 small pineapple

2 large bananas, sliced into 24 bite sized pieces

12 small to medium sized strawberries sliced in half

5 oz. good quality dark chocolate (I used 72%) - this is between 3/4 -1 cup if using a cup measurement for chocolate chips)

2 tsp. coconut oil

chopped nuts or coconut for rolling in (optional)

Chop fruit and assemble into stacks. Pres a popsicle stick through the fruit and freeze until solid.

Prepare a baking sheet with parchment paper, wax paper or a silicone mat. Melt the chocolate along with the coconut oil either in a double boiler or in the microwave using short intervals and stirring frequently to prevent burning. Once completely melted, remove the frozen fruit from the freezer. Dip the fruit in the chocolate, let the excess drip off for a minute and then place on the sheet to harden. If desired, dip the chocolate covered side immediately in chopped nuts or coconut before placing on the sheet to harden. Once the chocolate is completely hardened (you may need to place in the freezer for it to harden completely), remove from the sheet and place in an airtight container to store in the freezer until ready to serve. 

When ready to serve, remove them from the freezer and let sit at room temperature for 5 minutes before serving. 

Bite Size Banana Cream Pie

1 small box instant vanilla pudding

1 3/4 cups cold milk (a little less if you're using skim milk)

2-3 bananas, cut into 1/4-inch slices

1 cup heavy whipping cream

1/4 cup powdered sugar

1 batch of pie crust

In a medium bowl, whisk vanilla pudding mix and cold milk for 2 minutes. Cover with plastic wrap and refrigerate. (I'm not sure how long, mine refrigerated overnight.)

Whip heavy cream and powdered sugar into stiff peaks.

Using either a pastry bag with an open star tip, or using a zip-top bag with about 1/4 inch of a corner cut off, pipe about half a teaspoon of chilled pudding onto each pie crust piece.

Place a slice of banana on top of the dab of pudding. Then squeeze about 1 1/2 teaspoons of pudding onto each banana slice.

Refrigerate the pies while you prep the whipped cream into another pastry bag (or the same one with the tip washed), and then pipe about 1 1/2 teaspoons of whipped cream onto each pie. Refrigerate until ready to serve.

Makes about 3 dozen bite-size pies.

Desserts that didn't have a recipe... or didn't need one!

Misc. Dishes...

Banana Pepper Jelly

Ingredients:
12 oz. banana peppers
2 cups cider vinegar, divided
6 cups granulated sigar
2 - 3oz. envelopes liquid pectin
yellow food coloring (optional)

Directions:
1. After removing stems and seeds, puree the peppers in a food processor with 1 cup cider vinegar.
2. Combine puree with the additional 1 cup of cider vinegar and sugar in a large pot. Bring to boil and boil 10 minutes, stirring constantly.
3. Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
4. Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
5. Ladle hot jelly into jars, leaving 1/4 headspace. Adjust jar caps. Water bath 10 minutes.
Yield: 5- 1/2 pint jars or 3- 1 pint jars

Side Dishes...

Spicy Thai Dressing

1/2 cup olive oil
3 Tbs. white vinegar
1 Tbs. soy sauce
1 Tbs. Peanut Butter
2 cloves of garlic (1 clove=1 tsp.)
1/2 tsp. crushed red pepper

Broccoli Slaw - Donna Maughan

12oz. package broccoli slaw
1/2 bottle Brianna's Poppy Seed Dressing
1/4 cup roasted peanuts

Potato Salad Deviled Eggs - Karrie Tea

3 boiled potatoes
2 dill pickles
2 celery
mustard
mayonnaise
black olives
paprika

Great Activity & Appetizers

What a great activity!!  We had a great turnout and thank you to everyone you participated and came!  The food was great as always and the projects looked awesome.  First up: Appetizers...

Warm Bean Dip - Katie Peterson

1 - 8oz. package cream cheese softened
1 cup sour cream
2 cans (16oz. each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded

Directions: Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish.  Sprinkle the top with both cheeses. Bake for 25-30 minutes, or until cheese is melted and slightly browned. Serve with tortilla chips.

Ham Roll-ups - Daphne Lords

2 - 8oz. cream cheese
1 - 16oz. sour cream
Cream these 2 ingredients together until smooth.

Add:
1 small can of chopped green chilies (I use the mild)
1 can olives, chopped
12oz. ham
1 1/2 cup shredded cheese
Mix together and then spread on flour tortillas (about 4). Roll and refrigerate overnight for the flavor to absorb.

Main Dishes...

Meatballs - Sadie Freeman
(I just realized that I missed taking a picture of the meatballs... so sorry!!  Believe me they were delicious!)

meatballs
1 cups salsa
1 cup ketchup
1 jar jelly

Cook in crockpot on high for 4 hours.

Just A Reminder!

Just a quick reminder about our upcoming Relief Society activity:

Recipe Exchange & Recipe Card Holder Project
Wednesday, October 10th 7pm
Bring any dish you would like to share with one copy of the recipe.
And if you payed for the project, all of the supplies will be set up and ready for you to make it!
Or just come to chat and enjoy the yummy food!

Peach Fest Recipes

I can't believe it's already October!!  Fall seems to be flying by!  I hope back-to-school went well for everyone and that everyone is enjoying this beautiful conference weekend... hopefully the sunny, mild weather can stick around for a little longer.

In September we had our annual Peach Festival.  I was able to get a hold of some of the recipes from that night... unfortunately, I was out of town that day so no pictures for these ones, sorry!

Peach Jam - The Watsons
Ingredients:
3 1/2 pounds peaches (8-10) peeled, halved, pitted & cut into chunks
1 1/4 pounds sugar (scant 3 cups)
1 Tablespoon plus 1 teaspoon fresh lemon juice
Coarse salt

Directions:
Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan and add sugar, lemon juice, 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil & continue to stir, until bubbles slow and foam subsides, fruit rises to the top & the jam sticks to a spoon when lifted (about 12 minutes). Keep refrigerated until completely cooled. Makes 3 cups.

Easy Peach Cream Pie - Colene Flamm
1-1/2 pounds (3 cups) fresh peaches, peeled and sliced
1 9-inch unbaked pie shell
2 eggs
1 cup sugar
1/4 cup all-purpose flour
dash salt
1 cup heavy cream
1 teaspoon vanilla

Place peaches in pie shell.  Beat eggs slightly in bowl; blend in sugar, four and salt. Stir in cream and vanilla; blend well. Pour over peaches. Bake at 375 degrees for 40-50 minutes or until center shakes slightly when moved. (To prevent crust edges from becoming too brown, cover edges with foil if desired.) Serve warm; or  for firmer pie, chill before serving. Refrigerate any leftovers. Yield: 8 servings.

Peach Cheesecake - Katie Peterson
(Yields 2 pies)
Topping Ingredients:
1 cup sugar
2 cups cold water
3 ounces Peach Jello
3 Tbs. cornstarch
8-9 fresh peaches peeled & sliced

Cheesecake Ingredients:
1 cup whipped cream (already whipped)
2 Tbs. sugar
1- 8 ounce package of cream cheese (softened/room temp)
2 tsp. vanilla
2 prepared graham crackers crusts

Cheesecake: Beat cream cheese & vanilla first then add whipped cream. Pour into prepared graham cracker crust. Let set up for a few hours before pouring topping on. (I've done it for just 1 hour and it was fine.) Also, you can freeze this portion for future use.

Topping: Mix together and bring to boil. (Make sure the cornstarch is added to the cold mixture before boiling) Boil for 2 minutes. Cool thoroughly, then add sliced fruit. Spoon on top of cheesecake. Let set up for a couple hours before serving. Enjoy!

EASY Mango & Peach Salsa made EASIER
2 mangos, peeled and chopped
2 fresh peaches, peeled and chopped
  -or you may use 8 oz. frozen mango and 8 oz. frozen peaches, chopped
1 sweet onion, diced
1 medium tomato, diced (optional)
2 cloves garlic or 2 Tbs. minced garlic
2 Tbs. chopped fresh cilantro or dried
1 jalapeno, diced (optional)
juice of one lime
dash salt and pepper

Preparation:
Combine all ingredients and chill. If you have a food processor, you can process all the ingredients in chunks, rather than dicing and chopping. Chill before serving.

Peach Crisp - Amy Tippits
Place sliced peaches in bottom of 8x8 pan.
Blend together: 3/4 cup oatmeal, 1/2 tsp. salt, 1 cup brown sugar, 1/2 cup flour, 1/2 cups melted butter, 1 tsp. cinnamon.
Pour on top of peaches.
Bake at 350 for 45-60 min.

Grilled Peach Salsa - Tawnya Huntsman
Ingredients:
1 sweet yellow onion, minced
1 lb. yellow peaches
1 jalapeno pepper, seeded and minced
1 lime, zested and juiced
2 medium tomatoes, minced
1/2 bunch cilantro, minced
1 tsp. minced garlic
1/2 yellow pepper, minced
pinch of seal salt to taste

Directions:
1. Preheat your grill to medium high heat. Be sure the grill is clean and oil the grates with a little olive oil.
2. Slice the peaches down the middle and remove the pit. When the grill is hot, place the cut side down onto the grill. Close the top of the grill. Grill for 5 to 8 minutes. You will see the grill lives on the peaches and they will be hot and juicy.
3. Let the peaches cool. When cooled, peel and chop into small pieces.
4. In a large bowl combine all other ingredients. Add peaches.
Let the salsa marinate in the fridge for several hours. Let the flavors mingle. This salsa is great on taco chips, chicken, and even scrambled eggs! Enjoy!