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. 

For those who price match.

--
~Marion~

August High Council Bbq Recipes

GRILLED SALMON by David Rice
MARINADE
1/2 c soy sauce
1/2 c OJ
1/2 c green onion
1/2 c brown sugar
3 cloves pressed garlic
3 T Lemon Juice
Mix together & marinade salmon in it for at least 1 hour
Grill 5-10 mins on med high heat (350 degrees)

MIXED VEGIES by David Olsen
Chop lots of yummy vegies -
Great to use fresh stuff from your garden.
Suggestions:
Zucchini
Crooked neck squash
Red onion
Mushrooms
Pineapple
Sweet peppers
Marinade 30 mins in a dressing you like
Suggestions:
Light Italian or Raspberry vinaigrette
Wrap in double foil Cook 20-30 mins on low heat and then enjoy :)

KP's steak Tips

1-Use the right type of steak-Ribeye or NY Strip with some marbling (gives flavor).

2-Marinate or put black pepper on both sides of steak.

3-Salt has a tendency of drying out the meat, so use use it at the end of grilling. 

4-Heat grill on high, then cook on low heat for 3 minutes on each side.

5-Honestly, a great steak is cooked at medium rare to medium.

6-Do not over grill.  Patience is the secret!

 

Tostadas

Ingredientes:

1 bolsa de tostadas

1 lata de frijoles refritos

5-6 pechugas de pollo cocidas y deshebradas

1 ruedita de queso ranchero

½ cabeza de lechuga finamente rebanada

Crema

Modo de preparacion:

Untar los frijoles en la tostada, anadir pollo, lechuga, crema, queso y salsa.

Salsa

Ingredientes:

2 Tomates

1-2 jalapenos

1 diente de ajo

Sal al gusto

Modo de preparacion:

1) Asar los tomates, jalapenos y ajo.

2) Poner todo en licuadora y licuar.

Limonada

Ingredientes:

2 limones cortados en curators y sin semillas

8 tazas de agua fria

½ -1 taza azucar

Hielo

Modo de Preparacion:

1. Licuar 4 tazas de agua, limones y azucar.

2. Colar y agregar las otras 4 tazas de agua.

3. Agregar hielo y server inmediatamente.

 

Tostadas

Ingredientes:

1 bolsa de tostadas

1 lata de frijoles refritos

5-6 pechugas de pollo cocidas y deshebradas

1 ruedita de queso ranchero

½ cabeza de lechuga finamente rebanada

Crema

Modo de preparacion:

Untar los frijoles en la tostada, anadir pollo, lechuga, crema, queso y salsa.

Salsa

Ingredientes:

2 Tomates

1-2 jalapenos

1 diente de ajo

Sal al gusto

Modo de preparacion:

1) Asar los tomates, jalapenos y ajo.

2) Poner todo en licuadora y licuar.

Limonada

Ingredientes:

2 limones cortados en curators y sin semillas

8 tazas de agua fria

½ -1 taza azucar

Hielo

Modo de Preparacion:

1. Licuar 4 tazas de agua, limones y azucar.

2. Colar y agregar las otras 4 tazas de agua.

3. Agregar hielo y server inmediatamente.

June Recipes

Delicious and healthy Milkshakes and Smoothies for Summer

 

 

 

Blueberry Vanilla Milkshake

 If you like blueberries, you will love this. The buttermilk enhances the flavor and gives it a hint of yogurt.

• 1/2 cups vanilla ice cream
• 1 cup blueberries
• 3/4 cup buttermilk

In a blender, combine the ice cream, blueberry and buttermilk.  Serve immediately. Serves 2

  

  Orange Dreamsicle

If you want a more healthy fat free milkshake, this one is for you. 

• 1 1/2 cups orange or mango sorbet or sherbet
• 1/2 cup low fat cottage cheese 
• 1/2 teaspoon vanilla
• 1/2 cup fat free half and half

Blend all ingredients in blender until smooth. Serves 2

 

Raspberry Key Lime Cheesecake Milkshake

• 3 oz. cream cheese 
• 1 ounce fresh lime juice (approx 1/2 lime )
• 1 1/2 cups vanilla ice cream
• 1/2  cup fresh raspberries
• 1/2 cup light cream

In a blender, combine all ingredients, then blend until smooth. Serves 2

 

The Healthy Green Drink

• 1 cup packed fresh spinach
• 1 cup packed broken kale
• 1/2  cup plain or flavored yogurt
• 1/2 cup apple juice
• 1 small banana (or 1/2 large) 
• 1 or 2 pears (cooked or fresh)

Blend all ingredients in a blender until smooth.  Any greens or fruit can be used.

 

High Energy Smoothie

Combine:

• 2 cups cranberry-raspberry juice
• 2 cups low-fat milk
• 1   12 oz, bag frozen raspberries
• 1   6 oz. raspberry or cherry yogurt

in blender.

Cover and blend until smooth.  Serves 6 

 

Cold Fighter Smoothie

Combine:

• 4 cups honeydew melon (chunks)
• 3 cups white cranberry juice
• 4 peeled Kiwi
•  2 cups ice

in blender. Cover and blend until smooth  Serves 6

 

 

President Willardson's Quilt

As sisters of the Mt. View Stake, we decided to make our stake president, President Lyman Willarson a quilt. We asked that the sisters submit 9-1/2 inch blocks.  The theme of the quilt was "Sea and Sky."  We also asked the sisters to keep the colors limited to white and any shade of blue.  Everything the sisters did was AMAZING!!  Here are the pictures of the process :)
We asked the sisters to turn in the blocks by Sunday, May 20th, 2012.  Once we could see the blocks, Marion McClellan and Annette Rawlinson went "hunting" (aka shopping) for the perfect sashing, borders, backing and binding.. all quilt talk for the fabric that turns 55 quilt blocks into a beautiful quilt :)

This is what we came home with.

Marion trimmed the blocks and sewed them all together.

This is a shot of the back.

 Next, the quilt back was taken to the stake center, Thursday, May 24th, 2012 so the quilt could be quilted by the sisters of the stake.  we started at 9:45 am and finished about 7:45 pm.

Marion taking a picture of the underside of the quilt, her favorite part.

Trudy Peck playing peek-a-boo with Marion

Debbie Lewis, Shanelle Carrol and Ruth Jepson

Delilah Curtis

Nadine Evans

Annette Rawlinson

More back shots.  Can you see the needles?

Freshly popped off of the quilting frames.

Marilynn Lankford adding some last minute touches.

 

The binding is underway :)

Ruth Jepson got this block to us at the last moment.  It made the PERFECT quilt label :)

Saturday morning, the binding was finished :)  Here are some shots of the quilt all finished, quilted, bound and labeled :)

Another shot of the back.  Doesn't it look cool with the light coming through the back?

President Willardson is a bee keeper. Annette Rawlinson made this block to honor that hobby of his :)

The following pictures are from Sunday the 27th when we gave the quilt to President Willardson.  This is Nadine and Marion holding the quilt up for a quick shot before President Willardson arrived.

Marion had an appointment with President Willardson at 5pm.  She made him close his eyes and led him into the Relief Society room where the quilt and the ladies were waiting :)

He cried, we cried :)

This truly was a labor of love for a stake president that we all love dearly!

ps- If you'd like to read more about the process of making the quilt, Marion has blogged about it on her blog HERE.