2nd Ward Holiday Treat SPECTACULAR!!!

Christmas Treats

WHIPPED CREAM POP CORN

Judy Watkins

2 Squares Butter
¾ C white Karo Syrup
1 C Sugar
1 C Whipping Cream
1 Big bag of corn pops

Mix all ingredients.  Bring to boil and cook to soft ball stage.  Pour over ¾ bag of corn pops.  Mix and serve.

Tarzan Banana Cream Pop

Judy Watkins

8 cups popcorn 1 Tbsp dry instant vanilla pudding mix
¾ C light corn syrup ½ tsp vanilla extract
1 Tbsp butter ½ C crumbled vanilla wafers
2 Tbsp mashed banana

Place popcorn in a large greased bowl.  Combine corn syrup and butter in 1 quart saucepan.  Bring to boil, stirring constantly.  Continue without stirring to hard ball stage.  Remove from heat.  Stir in banana, pudding mix and vanilla.  Pour mixture over popcorn.  Stir to coat evenly.  Toss in vanilla wafers.  The perfect treat when you’re just monkeying around!
Microwave method:  Combine corn syrup and butter in 2 1uart glass casserole.  Microwave on high 2-3 minutes until mixture reaches hard ball stage.  Continue as above.

              Easy Carmel Corn

Tonya Cluff

2 c. sugar
1 c. light Karo syrup
2 cubes butter
1 can sweet and condensed milk

Cook first three ingredients to soft ball stage
(aprox. 5 minutes) Add condensed milk, stir
constantly, cook to hardball stage over med. heat.
(So that the Carmel is firm in cold water)
Pour over 3-4 bags popped Orvil Redenbaucher
microwave pop-corn.

Fantasy Fudge

Makes 3 pounds or 40 servings

Sabrina Kay

2/3 C Evaporated Milk
1 ½ sticks butter or margarine
1 package of Milk Chocolate Chips
1 small jar of Marshmallow Crème
1 tsp vanilla
1 C nuts – optional

Spray a 9” square pan.  Bring sugar, butter and milk to a full rolling boil on medium heat stirring constantly.  Boil 4 minutes longer or until 235 degrees Fahrenheit.   Remove from heat.  Add chocolate chips and marshmallow crème.  Stir until melted.  Stir in nuts and vanilla.  Pour into pan to cool.  Cut and serve.  

Tuescher’s Turtles

Belle Piatt

1 ½ C flour 1 ½ C packed brown sugar

1 ½ C quick oats 2 cubes butter or margarine

½ tsp salt 7 ½ T milk

2/3 tsp soda 48 or 1 lb caramels

1 6oz pkg chocolate chips

Mix flour, oats, salt, soda, brown sugar and butter.  Mix with a pastry cutter until crumbly.  Put half of the mixture into a ungreased 9x13 pan.  Bake at 350 for 10 minutes.

While that is cooking, melt caramels and milk in saucepan.  When the mixture is through baking remove from oven and sprinkle chocolate chips on top.  Drizzle the melted caramel over the chocolate chips.   Sprinkle the rest of the crumble mixture on top of the caramel and pat lightly.  Return to oven and bake at 350 for another 15 minutes.  Cool and then cut in squares to serve.

Date Pudding

Sue Rozier

Syrup: Batter:

3 C Water 1 C Flour
1 C Sugar 1 tsp Baking Powder
1 C Brown Sugar ½ tsp Salt
1 Tbsp Butter 3 Tbsp Butter
1 C Milk
1 C chopped, pitted dates
½ C chopped nuts

Pre- heat oven to 350.  Combine syrup ingredients, boil five minutes and pour into buttered pan.  Combine dry batter ingredients.  Add milk, dates and nuts.  Stir mixture lightly into hot syrup.  Bake for 30 minutes.  After baking, stir crusty part into syrup and allow it to cool before serving.  This recipe was in my mom’s family from way before her birth.  It was a traditional Christmas Dessert in her childhood home in Indiana.  So rich…you need whipped topping to dilute it.  Yummmmm.

Crispy Crunchies

Cyndi Johnson

Heat 1 cup Karo syrup with ½ cup sugar.  Stir until melted.  Add 1 cup crunchy peanut butter.  Mix together and add 3 ½ cups Rice Krispies.  Pat into a buttered (or Pam) 9x13 pan.  Melt 12 oz package chocolate chips and spread on top.  Chill.  Cut into 1” squares.  This is very rich so 1” size pieces are perfect.

***I am sorry that the following documents are sideways :(  I couldn't figure out how to fix them :( ***

SEPTEMBER COOKING CLASS

 Eggnog Bread (dark)

Cream together:

½ cup butter (softened)

1 cup sugar

Add:

3 eggs

¼ c molasses

Combine and add dry ingredients

alternating with 1 cup eggnog

3 cups flour (sifted)

1 ½ tsp baking powder

¾ tsp baking soda

1 tsp cinnamon

½ tsp allspice

½ tsp nutmeg

Grease and flour loaf pan. Bake at 350° for 60-65 minutes. If using small loaf pans bake at 350° for 25-30 minutes.

Let stand in pan for 10 minutes then remove from pan and cool completely.

Drizzle glaze over bread.

EGGNOG BREAD (LIGHT)

LOAF:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 large eggs
1 cup granulated white sugar
1 cup eggnog (low fat is fine)
1/2 cup salted butter, melted
1 teaspoon vanilla (or eggnog extract, if you have it)
1/2 teaspoon rum extract, optional

EGGNOG ICING
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
Dash freshly grated nutmeg
2 to 3 teaspoons eggnog

Directions:

1. Preheat the oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of a 9-by-5-by-3-inch loaf pan.

2. In a large bowl, whisk together flour, baking powder, salt, and nutmeg. Make a well in the center of the flour mixture and set aside.

3. In a medium bowl, combine the eggs, sugar, eggnog, melted butter, vanilla, and rum extract (if using). Add egg mixture to the flour mixture and stir just until moistened (batter will be lumpy).

4. Spoon batter into the prepared pan. Bake for about 45 to 50 minutes. Check for done-ness by inserting a toothpick into the center of the loaf -- it should come out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely on a rack.

5. Prepare icing: Combine sugar, vanilla, and nutmeg. Stir in enough eggnog to reach drizzling consistency. Drizzle cooled loaf with icing. Grate a little bit of fresh nutmeg over the icing, then let icing set completely before wrapping loaf.

Éclair Cake

2 small boxes of vanilla pudding  ¼ c powdered sugar
3 cups milk     1 can prepared chocolate icing
8 oz Cool whip     1 box graham crackers
Mix pudding with 3 cups milk, 8 oz. of Cool Whip, and the ¼ c powdered sugar; let stand for a few minutes. Layer in 9x13 pan: whole graham crackers to line the bottom of the pan; ½ of the pudding mixture; second layer of graham crackers; remaining pudding mixture; third layer of graham crackers. Melt the container of chocolate icing in the microwave for a few seconds to get it soft and kind of runny.  Spread the icing on top of the last layer of graham cracker.  This cake needs to be refrigerated for at least 6 hours before serving so graham crackers get soft like an éclair.  I like to make it the day before the event.

Pecan Shortbread Crust

2 cups flour
1 cube butter
½ cup sugar
1 cup chopped pecans
Mix ingredients together and press into 2, 9 inch pie shells.  Bake at 375 for 15-20 minutes until golden brown.
Cream Pie Filling
1 large instant vanilla pudding
1 cup milk
1 qt heavy cream
Mix milk with vanilla pudding.  Beat in heavy cream until thick and fluffy.  Add toasted coconut or bananas and top with whipped cream.
-Kristina Christensen

Dipped Gingersnaps
1 cup oil   4 tsp baking soda
2 cups sugar   1 tsp salt
2 eggs    2 tsp ginger
½ cup molasses   2 tsp cinnamon
4 ½ cups flour
Cream wet stuff.  Add dry ingredients to wet.  Roll into balls. Roll balls in sugar and bake at 350 for 5-10 minutes.  (If making small cookies bake closer to 5 minutes. Larger ones need to cook closer to 10 min.)  Cool.  When cookies are cool, melt 1 package almond bark (vanilla) or white chocolate chips, with 2 TBS shortening in the microwave for 1 ½ minutes.  Stir till smooth.  Dip half of each cookie in white chocolate.  Place on wax paper lined cookie sheet.  Freeze for 5-10 minutes.  Take out of freezer.  Eat and enjoy!!
-Shamayne Cram

YUMMY Meatloaf

1 lbs ground beef
1 lbs sausage
1 onion diced
2/3 C oats
1 can cream of mushroom soup
2-3 eggs (2 large or 3 med/small)

Mix together really well.  Put in a large baking dish.  Bake for 35-45 minutes at 350 degrees uncovered.
Served 6-8.

Serve with mashed potatoes :)

Relief Society Retreat 2012

This year we headed up to KoHoLoWo for a FANTASTIC overnight retreat as stake Relief Society sisters.  Here is the picture proof :)

Sewing, knitting, scrapbooking, beading, crocheting, you name it, we were doing it!!!

...lots of gabbing too :)

The chow line.

The meals were AMAZING!!!

Chris and the Sisters Christensen! 

We couldn't have done it without them!!!

Cindy and Marion doing dishes ;p

The EVIL table of snacks!!!

President Willardson shared the evening with us :)

Alice, Denise and Monica were our KoHoLoWo Idol Judges

They were HILARIOUS!!!

Sister Hooper looking HoT!

Rosies- Becky and Nadine

Saturday morning, a few of us headed out for a hike.

Picture proof of the hike ;D

I took the picture, so here is the proof I was there :)

The overlook was spectacular!!!

A weird rock Katrina showed us.

Darlene sewing up a storm.

Yeah!!! Nadine finished a quilt top!!!

Creamy Chicken Enchilada

Serves 6-8

1/2 to 1 lbs grated cheddar cheese, grated and set aside
~10 flour tortillas
4-6 chicken breasts, raw (I do 6 small or 4 large)*
2 cans cream of chicken soup
1 onion, diced
1 can diced green chilies (optional)
Put the chicken, soup, onions and green chilies into the crock pot on low all day long. (You may cook this in a sauce pan or skillet if you prefer)  Once the chicken is cooked, remove the chicken from the sauce.  Shred the chicken and set aside.  Then add to the sauce:

16 oz sour cream
Stir well.  Put about 1 cup of the creamy sauce in the bottom of a greased 9x13 baking dish.

To assemble the enchiladas, divide the chicken equally between 10 flour tortillas.  Sprinkle cheese on the chicken, then roll up the tortilla and place in the pan.  Pour the remaining sauce on the rolled tortillas.  Sprinkle the remaining cheese on top of the sauce.  Cover and bake 20-30 minutes at 350 degrees.

*** Green peppers and/or olives are yummy to add to the chicken in the filling***

*You may substitute 2 cans, turkey or chicken, drained.  If you do this, there is no need to cook the creamy mixture.  You can just mix it all up, and assemble per the instructions above.

Crock Pot Beef Stew

Layer in your slow cooker:
2 lbs beef stew meat, raw (I add it frozen)
1 lbs of carrots, peeled and chopped
6-8 potatoes, peeled and chopped
1 onion, diced
2 cans cream of mushroom soup

Cook on low all day.

Crock Pot Beef Stroganoff

Layer in your slow cooker:
2 lbs beef stew meat, raw ( put the meat in frozen)
2 cans cream of mushroom soup
1-2 T Worcestershire sauce
1 onion, diced

Cook on low all day.  Right before serving add:
16 oz sour cream, mix well.

Serve over:
1 lbs egg noodles, cooked and drained -OR-
cooked white rice

***Sliced mushrooms can be added with the sour cream right before serving.  Celery can be added in the beginning  if desired***

Quick & Easy Beef Stroganoff

1 T oil or butter
1 onion chopped (optional)
2 cans Cream of Mushroom Soup
2 cans beef chunks, one drained, one not drained
16 oz sour cream
1-2 T Worcestershire sauce (optional)
1 lbs egg noodles, cooked and drained

In a large skillet or sauce pan, saute onion over medium heat.  Once the onions are cooked (translucent) add the soup and beef.  Remember to only drain one of the cans of beef.  Once all of the ingredients are heated through, add the sour cream and stir gently, as to not break up the beef too much.  Reduce to low heat.  Do not let the sauce boil once the sour cream has been added.  Once the sauce is hot, remove from heat and serve over the cooked and drained noodles immediately.  Serves 6-8

*** Mushrooms and/or celery are also very good additions***

Bishop McCords's DELICIOUS Macaroni & Cheese

1 lbs of macaroni noodles, cooked and drained
1 lbs of cheddar cheese, grated

Pre-heat oven to 350 degrees.  Grease a 9x13 baking dish, or a smaller deep casserole.  Layer the cooked noodles alternately with the grated cheese.  End with cheese on the top layer.
Bake covered for 15-20 minutes or until the cheese is all melted.  Serve immediately.  Serves 6-8.

Stake Quilting Class

BOY, DID WE HAVE FUN!!!!  We had so much fun that by the time we looked at the clock, it was after 11 pm!  Party ANIMALS!!! :)  We may have to set a timer next month ;D

Please feel free to join us next month!  You can work on whatever you like :) ...sewing, knitting, scrapbooking, etc!

September's Bread!!!

Whole-Wheat Bread

Yield: 2 Large Loaves or 35 Dinner Rolls

Ingredients:

2 tsp. salt

1 1/4 oz. nonfat dry milk powder

1 lb. 10 oz. whole-wheat flour

18 fl. oz. warm water

1/2 oz. active dry yeast

3 oz. honey

1 oz. unsalted butter (I use salted)

whole butter, melted

Instructions

1.      Combine salt, milk powder, water, yeast, honey, butter and half of the flour. Mix until combined into a thick batterlike dough.

2.       Add the remaining flour 2 ounces at a time. Knead on medium speed approximately 8  minutes until the dough is smooth and elastic. 

3.      Place the dough in a lightly greased bowl and cover.  Let the dough ferment in a warm place until doubled. 

4.      Punch down, portion, and shape as desired. 

5.      Let the shaped dough proof until doubled.  Bake at 375 degrees until firm and dark brown.  Approximately 40 minutes for loaves and 20 minutes for rolls.  Brush the top of the loaves or rolls with melted butter after baking. 

  

  

Lion House Rolls and Cinnamon Rolls*

Yield: 2 dozen rolls

Ingredients:

2 c. warm water

2/3 c. nonfat dry milk powder

2 tablespoons dry yeast

¼ c. sugar

2 tsp. salt

1/3 c. shortening

1 egg

5-5 ½ c. all-purpose flour, or bread flour

Instructions:

1.      In a large bowl or electric mixer, combine water, milk powder, dry yeast, sugar, and salt.  Stir until well combined.  Add shortening and half of the flour. 

2.      Stir to create a thick batterlike dough.  Add egg.

3.      Slowly add the rest of the flour ½ c. at a time. Allow to knead until smooth between each addition.  Dough should be soft, not overly sticky and not stiff.

4.      Pour into greased bowl.  Allow to rise until double in size (about 20 minutes). 

5.      Punch down dough.  Roll out and cut into desired shape and size. 

6.      Place on greased (or parchment lined) pans.

7.      Let rise until double in size (about 30 minutes-1 hour).

8.      Bake at 375 degrees for 15-20 minutes or until browned. 

9.      Brush with melted butter while hot. 

*For cinnamon rolls, complete steps 1-4.  Roll dough into a large rectangle.  Pour melted butter over top and add cinnamon and sugar.  Roll up and cut with a piece of string.  Complete steps 7-8 above.  Allow to cool and frost with buttercream or cream cheese frosting. 

Buttercream Frosting

4-5 c. powdered sugar

¼ c. whipping cream

4 T. (1/2 stick) butter

Beat with electric mixer until smooth.

White Sandwich Bread

Ingredients:

5 tsp. yeast

1 ½ c. warm water

1 c. instant mashed potato flakes

3 c. milk, lukewarm

2 ½ tsp. salt

¼ c. honey

1 ½ cubes butter, softened

½ c. instant dry milk

About 6 c. bread flour

Instructions:

1.      Mix all ingredients and half of the flour.  Slowly add the remaining flour ½ c. at a time, mixing well between each addition. Knead in mixer for about five minutes.  Dough should be sticky, but hold together. 

2.      Put dough in greased bowl.  Allow to rise until double in size (about 30 minutes).  Divide dough in half, then half again.  Roll each portion into a uniform 2 inch rectangle.  Roll dough into a loaf shape.  Let rise until double in greased loaf pan. 

3.      Bake in pre-heated 350 degree oven, after 15 minutes, cover loosely with foil.  Bake another 25-30 minutes.  Thirty-five to forty minutes total.  Internal temperature should be 190 degrees.  Remove from pans and cool completely.