Easy Caramels

Kitchen of Christene H

1 can condensed Eagle Brand milk
1/4 lb. butter
1 c. sugar
1 c. white karo syrup

Stir mixture constantly over medium heat unti it reaches 242 degrees (or firm ball stage). It takes a little while.
Add 1 c. nuts if desired.

Pour into a 9x9 pan lined completely with parchment paper, buttered or sprayed with non-stick cooking spray. Best if allowed to stand 1 day. Remove with parchment paper from the pan and lay on cutting board. Use sharp knife to cut into squares and wrap in waxed paper.
Makes about 50 1" pieces.

Dipped Caramels

Make caramels from the recipe above. Melt white chocolate chips and milk chocolate chips one at a time in double boiler. Have several dipping mediums ready in small bowls. I used candy sprinkles (for sugar cookies), chopped walnuts, and crushed candy canes. Quickly dip the caramels in chocolate and then immediately into the sprinkles or nuts. Lay on a cookie sheet covered with parchment paper. Dip half in white and half in milk chocolate if desired. Once everything is dipped, put cookie sheet into the fridge to set chocolate.

Spinach Stuffed Mushrooms

Kitchen of Christene H
Makes 40 servings

1 pkg. (6oz) Stove Top Stuffing Mix for Chicken
1 1/2 c. hot water
40 fresh mushrooms (abt. 2lbs.)
2 T butter2 cloves garlic, minced
1 pkg. (10oz) frozen, chopped spinach, thawed, well drained
1 c. Shredded Mozzarella Cheese
1 c. Grated Parmesan Cheese

HEAT oven to 400 degrees. mix stuffing mix and water. Remove mushroom stems; chop stems. Melt butter in skillet. Add stems and garlic; cook and stir until tender. Add to stuffing and with spinach and cheeses; mix well. SPOON into mushroom caps. Place in shallow baking pan.

BAKE 20 min. or until tender.

Snow Ball cookies

Kitchen of Kathleen K

Step (1) Beat butter and sugar until creamy 2 C. Butter 1 C. Confectioners' sugar

Step (2) Add the remaining ingredients, to the butter/sugar mix 1 tsp. Salt 4 tsp. Vanilla 4 C. All purpose flour 2 C. Chopped nuts ( pecan)

(have additional confectioners' sugar in dish for rolling the snowballs in)

Step (3) Rolling, Baking and adding the Snow.

1- Scoop up a teaspoon of dough and roll in to a ball and put 1 inch apart on the cookie sheet.
2-Bake at 375 degrees for 2-15 min.
3-Cool slightly and quickly roll the cookie in the powder snow.

Note: From: cooks.com recipe search This is a doubled batch.

Easiest cookie in the world!

From the kitchen of: Tina L

Here is the recipe:

Mix 1 cup peanut butter, 1 cup sugar, 1 egg.

Roll into balls, place on cookie sheet and squish with fork.

Bake at 325 for 12 minutes.

Festive M & M Oatmeal Cookies

kitchen of Mary Ann S

1 cup shortening
1 t. baking powder 1 cup sugar
1 t. soda 1 cup brown sugar
½ t. salt 2 eggs
1 ½ c. oatmeal 1 t. vanilla
1 ½ c, M & M’s

Beat together shortening, sugars and eggs and vanilla. Add remaining dry ingredients and stir until well blended. Stir in M & M’s. Drop by teaspoonfuls on ungreased baking sheet.

Bake at 375 for 10 to 12 minutes.

gingerbread

Kitchen of: Christene H.

Ingredients:
3 1/2 cups flour
1 teaspoon Cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground allspice
1 cup margarine (not oil!), softened
1 cup firmly packed brown sugar
1 teaspoon vanilla
1/3 cup molasses
2 whole eggs


1. Mix flour cinnamon, ginger, salt, baking soda and allspice in medium bowl. Beat butter, sugar, and vanilla in large bowl with mixer for about five minutes or until mixture is light and fluffy. Mixture will not be completely smooth. Beat in molasses and eggs until blended and scrape down the side of the bowl once. Beat in flour mixture on low speed until well blended. Divide the dough into 3 equal pieces and flatten each piece of dough into a circle. Then wrap pieces in plastic wrap and refrigerate for at least two hours.


2. Preheat oven to 350 degrees. Grease large cookie sheets.3. Remove plastic wrap from one piece of dough and place it on a lightly floured surface. Roll out the dough with a lightly floured rolling pin to 1/8 inch thickness. Keep the remaining dough refrigerated until needed. Cut out the dough and place onto the prepared cookie sheets. Bake for ten minute or until golden brown. Let pieces stand on a wire rack until cooled completely.

One batch can make four houses depending on the size you want to make. Mix up a batch and have some good old fashioned fun!

Home made rolls

From the kitchen of: Dolly S

Ok here is the roll recipe ... It make beautiful large Rolls and Lots of em.

4 Cups Warm (not hot) Water

4 Tbs. Yeast

1 Tbs. Sugar

3/4 Tbs. Salt

Mix these ingredients together and let the Yeast Activate. (It looks like it sinks & then it explodes)

When This is done Add

2 Eggs

1/2 Cup Sugar

1 stick of Butter softened

4-5 Cups of Flour

Once these are mixed in well start adding flour. You will continue to add Flour until you have added between 10-12 Cups Total. The dough should start to pull away from the bowl if you are using a kitchen Aid / Bosch type mixer. Once the dough is complete you will remove it form the bowl and Knead the dough on a counter or table thoroughly. If you are Using a Bosch I let it kneed for a 1 -1 & 1/2 Minutes.

Next Place it in a large bowl to Rise (for about an Hour If I'm using the Slow Rise Yeast) The dough Should about Double in Size.

Take the Dough and form it into rolls by Tucking the dough into the bottom ofthe roll. I push up with my middle & Index finger creating a circle with the index and thumb of the other hand and create a ball around my fingers...Pinching it back together at the bottom. It is difficult to describe but . This should give it the nice perfect round look. Don't make them too big because they are going to rise again and should double in size during rising / baking.The trick here is use a little butter or Pam on your hands to keep it from sticking to you.

Once you have formed the rolls place them on a greased pan. Let them Rise again till they have about doubled in size. Cook for about 30 minutes at 350 degrees.

This recipe is one that took me 3 Try's to get mine to look the way my sisters Do but once I got the Hang of it It was Easy. I use the Large Pans from Sam's Club and This recipe make 2 Pans Full. The trick is not making the Rolls too big and keeping them away from the sides a bit to leave room for expansion. I fit is for a smaller group just cut the recipe in half. I use slow rise yeast.My sister uses quick rise. If you have questions let me know.
This the The batch I made this morning.

Beef Stroganoff

By: Heather T

I have received several requests for my Slow-Cooker Beef Stroganoff recipe, so I thought I would share. This is my husbands all-time favorite meal, and it is so EASY!!!
2 lbs. of Stew Beef
1 can of Cream of Mushroom Soup
1 can of Cream of Celery Soup
1 pkg. of Lipton Onion Soup Mix
2 cups of Sour Cream
Add beef, soups and a 1/2 a cup of water to the slow cooker. Mix together. Cook on low for 8-10 hours. Do not take the lid off the slow cooker!! Add sour cream right before serving.
You can put this on top of egg noodles, mashed potatoes or my favorite, rice.

Tater Tot casserole

Tater Tot Casserole
By: Marilene R

Makes a 9 x 13 panful

2 lb bag of tater tots (enough to cover the top of the pan)
bag of frozen vegetables of choice
1 lb of ground beef
2 (10 ½ oz or 1 family size) cans of cream of mushroom soup
Cheddar or Colby cheese, grated (enough to cover the pan)

Preheat the oven to 350. Brown the ground beef. Place the browned ground beef as the bottom layer of the pan. Place the vegetables as the next layer. Then, pour the condensed soup on top of the vegetables. Cover with a layer of grated cheese. Top with a layer of tater tots (as many as desired).

Bake at 350 for 30 minutes. Then, raise to 450 for 15-20 minutes.

Salad Shirazi

Salad Shirazi
By: Marilene R

3 long English seedless cucumbers
6 large tomatoes
3 medium sweet onions
3 Tbsp. dry parsley (re-hydrated in water)
3 lemons- juiced
1/3 cup extra virgin olive oil
2 tsp. salt
pepper to taste

Peel cucumbers then dice cucumbers, tomatoes and sweet onions. Rehydrate parsley in one cup of water for 10 minutes, then drain. Stir all ingredients together. Ready to serve!

Green Salad with Candied pecans

Salad From Stacy P

Candied Pecans

1 egg white
1 tsp vanilla
1 Tbs of water
1 pound of pecans
1 cup sugar
1 tsp. Nutmeg (or allspice)
1 tsp cinnamon
1 tsp salt

Preheat the oven to 300°; Beat the egg white, vanilla and water until it is frothy (make sure it doesn’t peak). Add the pecans and drench the pecans in the mixture. Mix the sugar, nutmeg, cinnamon and salt in another bowl and then stir everything together until the sugar is dissolved. Line a big baking pan with foil then spread the pecans out on the pan. Bake for 45 minutes, stirring every 5-10 minutes (about every seven minutes is easiest for me).



Salad

Baby spinach
Mixed greens
Chopped scallions or green onions
Craisins
Can of mandarin oranges
Sprinkle on pecans
Always use Brianna’s blush strawberry vinaigrette for dressing

Mexican chicken casserole

MEXICAN CHICKEN CASSEROLE

Given by: Anita H

Vegetable oil cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup 1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar

Preheat the oven to 350˚. Spray a 13 by-9-inch pan with the cooking spray. Mix the soups, tomatoes and chicken to create a mixture. Lay two torillas flat to cover bottom of pan. Pour mixture in a layer, then add cheese. Create threee layers and add the remaining chesse to the top. Bake for 30 minutes.

Broiled or grilled Lemon chicken

Broiled or grilled Lemon chicken
Serves 4
Marilene R

MARINADE
Lemon zest of one lemon
1 cup lemon juice
1/2 cup olive oil
1 tsp minced garlic
Salt and pepper

MEAT
1.5 lbs boneless skinless chicken breasts

Vegetables
1 bunch of Broccoli or zucchini squash,
2 Red potatoes or 1 russet potato
8 oz mushrooms
* We use broccoli, red potatoes, snap peas, and two types of squash, yellow and zucchini
and it tasted pretty good like that

We cut all the veggies into large bite-size chunks and the chicken breasts in half.
Mix the marinade together in a large Ziploc bag. Then, add everything else. Let it marinate for at least one hour or longer (as long as overnight) turning the bag and moving the veggies around occasionally.

Remove the veggies and chicken from the marinade. Place vegetables and chicken on a cookie sheet sprayed with non-stick spray. Throw away the marinade. Bake 20-30 min at 375 degrees stirring and turning occasionally.Broiled or grilled Lemon chicken
Serves 4

MARINADE
Lemon zest of one lemon
1 cup lemon juice
1/2 cup olive oil
1 tsp minced garlic
Salt and pepper

MEAT
1.5 lbs boneless skinless chicken breasts

Vegetables
1 bunch of Broccoli or zucchini squash,
2 Red potatoes or 1 russet potato
8 oz mushrooms
* We use broccoli, red potatoes, snap peas, and two types of squash, yellow and zucchini
and it tasted pretty good like that

We cut all the veggies into large bite-size chunks and the chicken breasts in half.
Mix the marinade together in a large Ziploc bag. Then, add everything else. Let it marinate for at least one hour or longer (as long as overnight) turning the bag and moving the veggies around occasionally.

Remove the veggies and chicken from the marinade. Place vegetables and chicken on a cookie sheet sprayed with non-stick spray. Throw away the marinade. Bake 20-30 min at 375 degrees stirring and turning occasionally.

LEMON BLOSSOMS

LEMON BLOSSOMS
By: Anita H

-1 box yellow cake mix
-¾ Cup vegetable oil
-4 Large eggs
-box instant lemon pudding
GLAZE:
-Zest of 1 lemon
-3 Tbsp. Vegetable oil
-4 Cups sifted powdered sugar
-1/3 Cup fresh lemon juice
-3 Tbsp. water

Preheat oven to 350 degrees. Spray mini muffin pan with cooking spray. Combine cake mix, pudding, eggs and oil; blend until smooth (the batter will be thick). Drop no more than 1 Tbsp of batter into mini muffin tins. Bake about 12 minutes. Turn onto a tea towel. While muffins are baking, mix the glaze until smooth. Dip the warm muffins in glaze and cool on a wire rack, the glaze will harden in about 30 minutes. Store in airtight container.

Makes 48 mini muffins

Frosted banana bars

Frosted Banana Bars
By: Barbara S

½ cup butter, softened
1 ½ cup sugar
2 eggs
1 cup (8 oz.) sour cream
1 tsp. vanilla extract
2 cups flour
1 tsp. baking soda
¼ tsp. salt
2 medium ripe bananas, mashed (about 1 cup)

Frosting:
1 pkg. (8 oz.) cream cheese
½ cup butter, softened
2 tsp vanilla
3 ¾ to 4 cups powdered sugar

Preheat the oven to 350˚. Mix the first group of ingredients. Pour into a greased jelly roll pan (should be a thin layer; will bake to about 1 inch in height). Allow to bake for 15-20 minutes, or until golden brown. Cool, then frost.

Chocolate Chip Bundt cake

Chocolate Chip Bundt Cake
By Stacy P

1 pkg. Duncan Hines yellow cake
1 sm. Instant vanilla pudding
½ cup oil
½ cup milk
½ cup sour cream
4 eggs
1 cup finely chopped milk chocolate chips (easier to chop if frozen prior)

Glaze
3 Tbs. butter
¼ cup chocolate chips
1 tsp. vanialla
1 cup powdered sugar
Up to 2 Tbs. of water


Preheat oven to 350˚. Mix the ingredients for the cake. Spray the bundt pan genearously with Pam (about 5 layers!!). Pour the batter into the pan. Bake for 40-45 mintues. Let cool. Mix the ingredients for the glaze, adding the amount of water desired for however runny desired for the glaze. Pour over the cake.

Chicken Torilla Soup

CHICKEN TORTILLA SOUP

1-20 OZ CAN CRUSHED TOMATOES
2-8 OZ CAN TOMATO SAUCE
2 CLOVES GARLIC, MINCED
4 CUPS CHICKEN BROTH
2 TBPS SUGAR
3 TEASPOON CHILI POWDER
1 TEASPOON SALT
½ TEASPOON OREGANO
1-4 OZ CAN DICED GREEN CHILIS

COMBINE ALL INGREDIANTS IN SAUCEPAN, BRING TO A BOIL, REDUCE HEAT, LET SIMMER FOR 30 MINUTES. BEFORE SERVING ADD ANY OR ALL OF THE FOLLOWING: CHEESE, SOUR CREAM, GUACAMOLE, OLIVES, CHIPS AND CILANTRO. EAT IMMEDAITELY.

CHICKEN TORTILLA SOUP

1-20 OZ CAN CRUSHED TOMATOES
2-8 OZ CAN TOMATO SAUCE
2 CLOVES GARLIC, MINCED
4 CUPS CHICKEN BROTH
2 TBPS SUGAR
3 TEASPOON CHILI POWDER
1 TEASPOON SALT
½ TEASPOON OREGANO
1-4 OZ CAN DICED GREEN CHILIS

COMBINE ALL INGREDIANTS IN SAUCEPAN, BRING TO A BOIL, REDUCE HEAT, LET SIMMER FOR 30 MINUTES. BEFORE SERVING ADD ANY OR ALL OF THE FOLLOWING: CHEESE, SOUR CREAM, GUACAMOLE, OLIVES, CHIPS AND CILANTRO. EAT IMMEDAITELY.

Blonde brownie

BLONDE BROWNIE

¾ cup butter soft
2 cups brown sugar
4 eggs
2 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
11/2 cups chopped pecan or walnuts (optional)

cream butter and sugar in mixer, add remaining ingredients. Place in 9X13 pan cook at 350 for 25-30 min. Let cool.

SAUCE
1 cup maple syrup
2 Tablespoon butter
¼ cup evaporated milk

Bring syrup and butter to a boil. Stir at boil for 3 min. Remove from heat, add evaporated milk.

Cut brownie, add one scoop vanilla ice cream, drizzle sauce over ice cream and brownie.

Beef Stroganoff

Beef Stroganoff
Erin M
2 person serving

1 pkg. wide egg noodles
1 can cream of mushroom soup
1 pkg. of fresh sliced mushrooms
½ c milk
16 oz. sour cream
1 bundle chopped chives
16 oz round steak cubed
Butter (enough to saute mushrooms and meat)

In a saucepan, blend the mushroom soup and sour cream with the milk and chopped chives. In a separate pan, saute the mushrooms in butter until the mushrooms are soft using a slotted spoon and add to the simmering sauce. In the leftover butter, add the meat and saute meat slowly (for about 20 minutes). Add steak to the sauce and serve over the egg noodles.

Angel Biscuits

Angel Biscuits by Sheila L

5 cup flour
¼ c sugar
1 tsp/ salt
2 pkg. yeast (dissolved in ¼ c water with 1 tsp sugar)
2 c buttermilk
¾ c oil
3 tsp baking powder

Mix all ingredients together in a large mixer; turn it out onto a flour surface. Knead a few times. Pat it out and then cut it into biscuits. Put the biscuits onto a lightly greased jelly roll pan with the sides almost touching. Cover and let rise for about 1 ½ hours. Bake at 400◦ for 20 minutes.

Tomatillo salsa

Brent R’s Tomatillo salsa

Ingredients
2 lbs Tomatillos
1 medium white onion
1 medium red tomato
2 medium jalapenos
2 medium Serrano chilies
3 bunches cilantro
6-8 cloves garlic
2 limes or 1 lemon
Salt to taste

Seed and clean the tomatillos through chilies. Chop and blend.

Beef Jerky

Beef jerky

from Cyndi H (not in ward)

4 or 5 lbs of meat about
London broil put in freezer for 1 ½ hr and slice thinly while frozen
½ worchershire
½ c soy sauce
1 tsp salt
1 tsp pepper
1 good dollup (2-3 tbs)of chopped garlic
Optional crushed red pepper
Dump all in gallon plastic bag and marinade it for 24 hours
Turn half way through
Dehydrate , open all vents if want it drier
Optional Sprinkle or crushed pepper on top in dehydrater

Oriental Green beans

Oriental Green Beans

From: Cherry B

1 ½ pounds green beans
(best to use fresh green beans but frozen is very good and easier)
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
6 cloves minced garlic

Cook green beans just until tender.
Combine soy sauce, oil, and sugar; set aside.
Drain beans; set aside
Spray wok or 10” skillet with nonstick cooking spray; place over medium heat. Add garlic; cook, stirring constantly, until softened. Add green beans; cook, stirring and turning constantly until well coated, about 2 minutes.
Add soy sauce mixture; continue to stir and turn until most of the liquid is absorbed.

68 calories, 2.4g fat, 4g fiber, 6 servings, 1 point

Mini Quesadillas

Chipotle Chicken, Black Bean and Corn Mini Quesadillas
From: Danielle J

3 Tablespoons extra virgin olive oil
30: 2 ½ - 3 inch round flour tortillas, cut with round cookie or biscuit cutter
2 Cups diced cooked chicken
2-3 chipotle peppers in adobo sauce from can (3 if you like spicy)
1/4 Cup fresh cilantro leaves, chopped
1 fresh corn on the cob, kernels removed
1 Cup drained black beans
2 Cups shredded cheddar cheese
2 Cups light sour cream
2-3 Tablespoons adobo sauce from can of chipotle peppers

1. Preheat oven to 375 degrees F. Place tortillas onto a baking rack placed over a baking sheet. Brush tops of each tortilla with oil and bake for 5-7 minutes or until slightly golden brown. Remove and set aside.
2. Heat 2 Tablespoons olive oil into large skillet over medium heat. Add chicken, chipotle peppers, cilantro, corn and beans until heated through, about 5 minutes.
3. Sprinkle a thin layer of cheese over each bottom tortilla. Spoon a heaping Tablespoon of chicken mixture over cheese layer then sprinkle with a pinch more cheese. Lightly press a tortilla round over top. Repeat this process until chicken and tortillas are used up. Bake for 7-9 minutes or until cheese is melted. Combine sour cream and chipotle in a small bowl. Serve with a cilantro leaf garnished plate and top with chipotle sour cream if desired.

*Depending on what size you cut your tortillas you may need more or less to use all of filling. If you have a house full of non-spicy fans, only use 1 chipotle chili. You'll still get the smoky flavor with less heat*

Cookie Fruit salad

Cookie Fruit Salad

From: Danielle J

2 Cups Buttermilk
2 pkgs. Instant vanilla pudding

Mix together and fold in:
1 (15 oz.) Cool Whip

Add:
1 can pineapple tidbits, drained
2 cans mandarin oranges, drained

Chill. Just before serving add:
1 pkg. broken fudge stripe cookies

What is this for?

Our ward does a food spot almost every time we have enrichment. (We each get a small sampling of a couple recipes to taste and then also get the recipe) So, I decided I should put them all online for some to share! I'm so grateful for the many women who have shared their delicious recipes! And here are all the ones I have typed up in the past.