Orange-Cranberry Bread - Debbie Shepherd

Makes 1 loaf

1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped nuts
1 T grated orange peel
2 cups all-purpose flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 T shortening
1 cup orange juice
1 egg, well beaten

Preheat oven to 350 degrees.

Generously grease and lightly flour 9x5x3 inch loaf pan. Prepare cranberries, nuts and orange peel. Set aside.

In a bowl mix together flour, sugar, baking powder, salt, and soda. Cut in shortening.

Stir in orange juice, egg and orange peel, mixing just to moisten. Fold in cranberries and nuts.

Spoon into prepared pan. Bake 60 min. or until wooden tooth pick inserted into center comes out clean.

Cool on a rack 15 min. Remove from pan, cool completely. Wrap and store overnight.

Easy Egg-less Eggnog

(from the R.S. Christmas Social. . . this recipe is also in the ward cookbook on the first page)

1 quart of egg beaters
1 gallon milk
2 cans sweetened condensed milk
1/2 pint whipping cream

Stir egg beaters, and milks together. Mix up whipping cream with sugar and vanilla. Pour/spread the whipped cream over the top of eggnog. Sprinkle with nutmeg. Serves 20 ( I doubled this the other night. You could also easily half it if it's just for your family. Doesn't turn out or taste as thick and rich as store bought egg nog. People who don't like store bought eggnog usually like this recipe)

Sticky Chicken, prepared by GTU Host Reagan Leadbetter

Ingredients:
• 3-4 Chicken Breasts
• 1 Cup Apricot Jam
• 1 Cup Bar-B-Q Sauce
• 1 Packet Lipton Onion Soup Mix
Directions: Cut chicken breasts in strips. Pour a small amount of olive oil in a skillit and begin browning the chicken. Mix together the remaining ingredients and then pour over the chicken. Let cook untill the chicken is fully cooked and the sauce is thick and bubbly. Serve over rice. I love the sticky rice!

Tomato Bisque - Cheryl Davis

2 Jars Classico Tomato Basil spaghetti sauce
1 bag (8oz.) of shredded Parmesan cheese
12 oz. sour cream
Diced garlic, fresh or ½ t. from a jar
1 tsp. Oregano
Dash of olive oil

Briefly mix all ingredients in blender (do not over mix). Warm in crock pot.

Pumpkin Cinnamon Rolls with Caramel Frosting

Ingredients:
• 2 T. yeast
• 1/2c. warm water
• 1/2 c. canned pumpkin
• 2/3 c. sugar
• ½ t. salt
• 1 egg, beaten
• ¼ c. melted, butter
• 1/4 t. ground cloves
• 1 t. cinnamon
• 4-5 c. bread flour
• ½ c. brown sugar, packed
• 2 T. cinnamon
• 2 T. melted butter
•
Dissolve yeast in warm water. Wait 5 minutes. Add pumpkin, egg, sugar, butter, salt, cinnamon and cloves and mix well. Slowly add flour one cup at a time. Scrape down sides of bowl after each addition of flour. Turn into lightly greased bowl, cover and set in warm place until double in bulk. Punch down dough and let rest for 5 more minutes. Roll dough out into a rectangle.

Brush dough with melted butter. Sprinkle the dough with sugar and cinnamon mixture. Starting with long side of dough, roll up jellyroll style. Pinch seams to seal. With sharp serrated knife cut roll into 12 1 in. pieces. Place rolls, cut side up in greased 9*13 pan. Cover and let rise until double, 30 to 45 minutes.
Bake rolls at 350 degrees about 20 minutes or until golden brown. Drizzle with caramel frosting as soon as they come out of the oven. Let cool until warm, add the rest of the frosting. Enjoy!

Caramel Frosting
• ¼ c. butter
• ½ c. brown sugar, packed
• 2 T. milk
• ¼ t. vanilla
• Pinch of salt
• ½ c. to ¾ c. sifted powder sugar

In a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over med. Low heat 1 minute. Transfer to small bowl and cool mixture. Stir in vanilla, salt, and powder sugar. Beat with Electric mixer until well blended. If necessary, add more sugar for desired consistency.

Creamy Vegetable Soup

4 medium peeled and diced potatoes
1 lb. bag baby carrots
1 head cauliflower (chopped)
1 head broccoli (chopped)
2 family size cans cream of chicken soup ( or 4 regular size cans)
1/2 lb. grated cheese

Cook potatoes and carrots until not quite done in just enough water to cover them.
Then add broccoli and cauliflower. Cook until tender with still just enough water to barely cover.

Add the 2 cans of soup. Cook until all vegetables are tender and the soup is thickened.

Add the cheese in a little at a time until it is all melted.

Bev Lawson

Corn Chowder

by JaNae Munden from “Ladies Night Out

3 large potatoes peeled and cubed
1 can cream style corn
2 T. butter
1 T. salt
2 c. whole milk or ½ & ½
½ c. chopped onion
1 can evaporated milk
1 c. shredded cheddar
6 slices bacon cooked and crumbled
Salt and pepper to taste

In a large pan, cook potatoes in enough water to cover potatoes and salt. Boil for 10 minutes. Add cream style corn to this. In a separate pan, sauté onions in butter. Cook bacon and crumble. Add canned milk, whole milk and onion to potatoes. Add cheese and stir to melt. Salt and pepper to taste. Top with crumbled bacon.

Pretzel Crusted Chocolate Caramel Brownie Cups

Ingredients:
• 1 German Chocolate Cake Mix
• 1/2 cup sweetened condensed milk
• 1 egg
• ½ c. butter, melted
• 1/2 package of caramels, melted (or caramel ice cream topping)
• 1 cup milk chocolate chips
• Pretzel Crumble:
• ¼ c. butter, melted
• 2T. brown sugar
• 1 c. crushed pretzels

Method:
Spray a muffin tin with non stick spray (or place cupcake liners in the tin). Place pretzels, butter and brown sugar in a food processor and pulse until well incorporated. (You could also just place the ingredients into a large ziploc bag and crush using a rolling pin.) Set aside. In a large bowl, mix together the cake mix, egg and butter until smooth. Scoop batter, about two-thirds full, into the muffin tin. Place one tablespoon of the pretzel crumble on top of brownie batter. Pat down lightly. Bake at 350 degrees for about 10 minutes or until the edges are set. Immediately after taking the brownie cups out of the oven, pour caramel over the top and sprinkle with milk chocolate chips.

Peach Ice Cream

6-7 peaches, blended
1 qt. heavy cream or half/n/half
½ tsp. salt
1 tsp. vanilla
2 1/2 c. sugar
Pour into ice cream freezer and add milk to fill freezer and freeze and Enjoy!

Jams

Peach Jam (Tastes like marmalade)

5 c. smashed peaches
5 c. sugar
1 small bottle marschino cherries (8 oz.)
1 can pineapple, crushed (Lg can) (20 oz.)
1 pkg. orange jello (3 oz.) (Nina says you need to use real jello mix not a generic brand. It has more flavor.)
1pkg. lemon jello (3 oz.)

Peel peaches using really hot water to make the skins come off easy. Then smash to desired consistency. Mix peaches, sugar, cherries, pineapple in pot on stove. Bring to a slow boil and boil for 20 minutes stirring periodically so as not to scorch the bottom. Remove from heat and stir in both packages of jello. Pour into hot bottles. (Can remove when hot from dishwasher or boil in water on stove top.) Clean top of bottles with a rag to insure a good seal. Put hot lids on bottle and twist on ring as hard as possible. Then slightly loosen ring so bottle mouth will not chip and break. Turn jar upside down and let set for 24 hours allowing the jar to seal. For shelf life, tighten rings once more.

Makes 6 pints of jam



Strawberry Peach Jam

5 c. smashed peaches
5 c. sugar
2 3 oz. pkgs of Strawberry jello ( or 1 6 oz. pkg) (Nina says you need to use real jello mix not a generic brand. It has more flavor)

Peel peaches using really hot water to make the skins come off easy. Then smash to desired consistency. Mix peaches and sugar in pot on stove. Bring to a slow boil and boil for 20 minutes stirring periodically so as not to scorch the bottom. Remove from heat and stir in both packages of jello. Pour into hot bottles. (Can remove when hot from dishwasher or boil in water on stove top.) Clean top of bottles with a rag to insure a good seal. Put hot lids on bottle and twist on ring as hard as possible. Then slightly loosen ring so bottle mouth will not chip and break. Turn jar upside down and let set for 24 hours allowing the jar to seal. For shelf life, tighten rings once more.

Makes 4 pints of jam


Two other recipes that were discussed are below. If any of you try these you will have to let us know how they work out.

Zuchini Jam

4-5 c. sugar
2 c. grated Zuchini
1/4 c. lemon juice
2 1/2 pkgs of Kool aid punch powder (Strawberry, raspberry, orange or grape. Your choice.)
1 small can crushed pineapple(8 oz.)
1 pkg pectin

Mix all together in pot. Bring to a hard boil for 4 mins. Seal in hot jars. Invert to cool.

Grape Jelly (Made from beet juice)

4 c. beet juice
1/2 c. lemon juice
1 pkg pectin
1 pkg grape jello

Boil for 4 minutes. Then add 6 c. sugar. Boil 2 more minutes. Pour into hot jars. Invert to cool.

Peachy Keen French Toast

Ingredients:
1 small package (3 ounces) vanilla instant pudding
1 cup finely chopped fresh or canned peaches
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
5 eggs, beaten
12 slices of wheat or whole grain bread

Prepare pudding according to package directions. Fold in chopped peaches, nutmeg, and cinnamon. Add eggs and mix well. Dip bread slices into mixture. Cook on well greased skillet over medium heat, turning frequently so toast doesn't scorch.

Peach Syrup
1 1/2 cups sugar
1/2 cup water
3 cups pureed fresh or canned peaches
1 tablespoon lemon juice

Combine sugar and water in medium saucepan. Stirring constantly, bring to boil over medium heat. Boil 1 minute. Add peach puree. Return to low boil and boil for 5 minutes. Remove from heat. Add lemon juice. Store in refrigerator in tightly sealed container.

No-Heat Double Chocolate Marshmallow Pie

Ingredients
• 5 regular size (1.45 oz.) chocolate almond candy bars
• 20 large marshmallows
• ½ cup milk
• Pinch of salt
• 1 pint whipping cream, whipped stiff
• 1 chocolate crumb pie crust
Preparation
1.Break candy bars into a large bowl, add marshmallows and stir in milk and salt.
2.Heat in microwave, stirring every 20-30 seconds, until mixture is completely melted; cover and chill well.
3.Remove from refrigerator and soften up for about 20 seconds in the microwave; just enough to allow you to fold in half of whipped cream.
4.Pour chocolate cream mixture into pie crust and place in freezer until firmed up enough to slice.
5.Top with remaining whipped cream and, if desired, shave a little bit of chocolate on top before serving.
6.Easy, rich and a perfect hot weather dessert idea!

Edible Playdough

Ingredients:
1 box name brand white cake mix
1 stick soft but not melted margarine
+ - 3 tablespoons water
Mix cake mix and margarine in large bowl. When it is well mixed add 1 teaspoon of water at a time and mix until the desired consistency. I give each child a plastic zip seal bag for storage (if there's any left!)

Strawberry Cheesecake Trifle - JaNae Munden

In bowl mix:

16 oz. cream cheese
2 c. powdered sugar
1 c. sour Cream
1/4tsp. vanilla
1/4 tsp. almond extract

In another bowl whip until stiff:

8 oz. whipping cream
2 tsp vanilla
1 T. sugar

Fold whip cream into cream cheese mixture.

In trifle bowl layer:

1 angel food cake cubed
cream cheese mixture and
2 qt. fresh strawberries.

Keep layering til down finishing with berries. Berries can be mixed with Danish dessert, or raspberry or blueberry pie filling is also yummy!

Chocolate Strawberry Crispy Pie

½ cup chocolate flavored syrup
1/3 cup semi-sweet chocolate chips
2 cups crisp rice cereal
¼ cup dairy sour cream
1 quart favorite flavor ice cream

Butter an 8” pie plate; set aside. In medium microwave-safe bowl combine chocolate syrup with chocolate chips; microwave on high for 45 seconds or until hot. Stir until smooth. Remove ¼ cup chocolate mixture to small bowl; set aside. Add cereal to remaining chocolate mixture and stir to coat; cool slightly and press mixture evenly into bottom and up the sides of pie place. Place in freezer for 20 minutes or until firm. Combine reserved ¼ cup of chocolate mixture with sour cream. Spoon half the ice cream into pie, drizzle with chocolate sauce. Top with scoops of ice cream and remaining sauce.

Banoffee Pie

Crust
9 oz graham crackers
½ cup butter melted

Toffee Sauce
½ cup (packed) dark brown sugar
1- 14 oz can sweetened condensed milk
1/2 cup butter

Filling
1 ¼ cups heavy cream
5 small bananas (about 1 ½ lbs. total)

To make the crust: Line the bottom of a 9-inch springform pan with parchment paper, Blend the graham crackers in a food processor until they are finely ground, pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed, press the mixture over the bottom and 1 ½ inches up the sides of the springform pan, refrigerate.

To make the toffee sauce: Place a medium-heavy saucepan over medium heat. Combine and the sugar and 3 tablespoons of water in saucepan. Stir over medium heat until the sugar dissolves. Increase the heat and boil without stirring until the color is deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, about 5 minutes. Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly. Remove the toffee sauce from the heat and spread 1 cup of the sauce over the prepared crust and refrigerate for about 1 hour or until the caramel is semi-firm. Keep the remaining caramel sauce at room temperature.

To fill the pie: Beat the cream in a large bowl until thick and very soft billowy peaks form. Very thinly slice 3 of the bananas into discs. Fold the sliced bananas into the whipped cram and spoon into the prepared pie crust. Slice the remaining bananas and arrange them decoratively over the pie. Rewarm the remaining toffee sauce gently over low heat, if it has thickened too much stir a few tablespoons of milk into the sauce to create a thinner consistency. Cut pie into wedges and drizzle each piece with the sauce.

Chicken Cordon Bleu Casserole

2 small carrots, shredded (1 cup)
2 tablespoons butter or margarine
2 packages (6 oz. each) fast cooking chicken and wild rice mix
4 cups boiling water
8 boneless skinless chicken breasts
4 slices cooked ham, cut in half
4 slices Swiss cheese, cut in half

1. Heat oven to 350 degrees.


2. In baking dish, stir together carrots, butter and rice mix and water. Arrange chicken on rice mixture. Top each breast with ham.


3. Cover tightly with foil; bake 55 - 60 minutes or until liquid is absorbed and juice of chicken is clear when center of thickest part is cut.


4. Place cheese on ham. Bake uncovered 3 - 4 minutes longer or until cheese is melted.

JaNae Munden's Italian Cheese Chicken

Dip 4 chicken breasts or cut-up chicken in butter.

Sprinkle with 1 pkg. Good Seasons Italian Salad Dressing.

Cover and cook in crock pot for about 3 hours on high.

Mix 8 oz. cream cheese and 1 can each of cr. of mushroom soup and cr. of chicken soup, and pour over chicken and cook 45 minute more.

If you will be gone for hours, put chicken in crock pot and cover with sauce. Cook on low for about 6 hours.

Serve over rice or noodles. Serves 4

Rice Krispies Dessert

1/2 cup butter
1 cup brown sugar
2 cups rice krispies
1 cup coconut
3/4 cup chopped nuts
1/4 cup blanched almonds
1/2 gallon vanilla ice cream
1 (4 3/4 ounce) package strawberry Danish Dessert
1 (10 ounce) package frozen or fresh strawberries

Mix together butter, sugar, rice krispies, coconut, chopped nuts, and almonds. Pat half of mixture into bottom of a 9x12-inch glass pan. Slice 1/2 gallon ice cream on top of mixture and top with remaining crumbly mixture. Freeze overnight or until firm.

Topping: Cook Danish Dessert following directions on package. Remove from heat and add strawberries. Cool. Cut ice cream dessert into squares and serve with sauce on.

Wontons and Sweet & Sour Sauce

1/2 lb. hamburger
1 tsp. ginger
1 egg
2 green onons
½ c. shredded cabbage
½ c. chopped water chestnuts
1 Tbls. soy sauce
Mix above ingredients, place in wonton skins and deep fry to golden brown.

Sweet and Sour Sauce
1 Tbls. ketchup
2/3 c. br. sugar
2/3 c. pineapple juice
1/4 c. vinegar
1 tsp. soy sauce
Bring to a boil, add 3 Tbls cornstarch mixed with some pineapple juice, cook 1 minute longer.