Cornucopia Salad

Submitted by: Adrienne Jacobs

The salad served at the Relief Society Christmas dinner can be found by clicking here. I posted the original recipe, but instead of avocados and celery, I used pears and red onions. 

Relief Society Christmas Dinner 2008

We had a wonderful time at the Relief Society Christmas dinner. Thank you to so many people who pitched in and helped, and to so many who came and enjoyed dinner! I am posting the recipes below. The salad recipe can be found here.

Cranberry Raspberry Butter

Submitted by: Adrienne Jacobs

1 c. canned whole-berry cranberry sauce

½ c. raspberry preserves

2 c. butter, softened

1 T. powdered sugar 

Combine all ingredients in a mixing bowl; beat on high for 5 minutes. Mixture should be creamy. Spoon into a dish; cover and refrigerate for 24 hours. Makes 3 ½ cups.

Karrie Orth's Mashed Potatoes

Karrie Orth did a fabulous job making ALL of the mashed potatoes for the Relief Society Enrichment dinner. Thank you, Karrie! Here is the recipe:

10 lbs. Red and white potatoes. Peel white and scrub red and boil together. (I usually do my largest pan of red and whip with ½ the following ingredients. Then I do the white and whip with the other ½ of the following ingredients. Then mix the two together. 

Whip potatoes adding:

2 c. canned milk (if you are freezing make it very liquid, use whole can)

1 c. butter

2-8 oz. pkgs. Cream cheese

2 pkgs. Ranch dressing mix (dry)

salad supreme as desired

shredded cheese

Sprinkle cheese on top, cover with foil. Can freeze at this point when doing ahead. Heat until cheese melts.

Fudgy Coconut Bars

Submitted by: Katie Lowder

Katie made these delicious ones for the ward Christmas party. 

4 squares (1 oz each) unsweetened chocolate

1 cup butter

2 cups sugar

1 cup all purpose flour

1/4 tsp salt

1 tsp vanilla

3 eggs, lightly beaten

 

Filling:

3 Cups flaked coconut

1 can (14 oz) sweetened condensed milk

1 tsp vanilla

½ tsp almond extract

 

Topping:

1 cup (6oz) semi sweet chocolate chips

½ cup chopped walnuts

 

1.     In a microwave, melt chocolate and butter; stir until smooth.   Remove for the heat; cool slightly.   Stir in the sugar, flour, salt, vanilla and eggs.  Spread half of the batter into a WELL greased 13X9X2 baking pan. I use cooking spry with flour in it.

2.     In a large bowl, combine filling ingredients.  Spoon over chocolate layer.  Carefully spread remaining chocolate mixture over the filling.

3.     Bake at 350 degrees for 35 to 40 minutes or until the sides pull away from the pan.  Immediately sprinkle with chocolate chips.  Allow chips to soften for a few minutes, then spread over bars.  Sprinkle with walnuts.  Cool completely before cutting.

Yummy Pumpkin Dessert

Submitted by: Adrienne Jacobs

In a small bowl mix:
1 stick melted butter
1 yellow cake mix
1/2 cup pecans (optional)

In a medium bowl mix:
1 big can pumpkin (approx. 3 1/2 cups) or 2 small cans pumpkin
1 (12 oz.) can evaporated milk
4 eggs
1 1/2 cups sugar
1/4 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon salt
Optional: can use nutmeg, ginger or pumpkin pie spice at your discretion

Spread 1/2 of the cake mixture in a 9 by 13 pan. Pour pumpkin mixture over the top. Sprinkle the remaining 1/2 of cake mixture over top of pumpkin. Cut through with a knife to distribute topping. Bake at 350 degrees for 1 hour or until a knife comes out clean. Serve with whipped topping sprinkled with cinnamon.

Not So Low Fat But Very Delicious and Great for a Football Party Dip

Submitted by: Leah Jacobson

Brown 1 lb. Jimmy Dean HOT sausage with 1/4-1/2 onion. Drain fat.

Dump the meat and onion into a large saucepan.

Add 32 oz. Velveeta

16 oz. cream cheese

1 can diced tomatoes (drained)

1 small can green chiles

1 can olives (chopped)

Cook on medium-low heat, stirring frequently until cheeses are melted.

Scrape the bottom of the pan while you are stirring so the cheese doesn't burn on the bottom of the pan.

Enjoy with tortilla chips.

Indoor S'mores

Submitted by: Rachel Canham

2/3 c. light corn syrup

2 Tbsp. margarine or butter

1 pkg. milk chocolate chips

3 c. miniature marshmallows

1 tsp. vanilla

8 c. Golden Grahams

Butter a 9 x 13 pan. Heat corn syrup, margarine, and chocolate chips to boiling in 3 quart saucepan, stirring constantly; remove from heat. Stir in vanilla. Pour over cereal in large mixing bowl; toss quickly until completely coated with chocolate. Fold in marshmallows, 1 c. at a time.

Press mixture evenly in pan with buttered back of spoon. Let stand until firm, at least 1 hour. Cut into 1 1/2 inch squares. Store loosely covered at room temperature. 48 squares.

Chocolate Scotch-o-Roo's

Submitted by: Rachel Canham

Bring to a boil:

1 c. sugar

1 c. light Karo syrup

Then add:

1 c. peanut butter

Stir until smooth. Pour over 6-9 cups of Rice Krispies and then mix. Pat into greased jelly roll pan. Melt 12 oz. semi-sweet chocolate chips and 12 oz. butterscotch chips. Spread over the top of Rice Krispies. Refrigerate. Cut into squares.

*I usually cut them first and then refrigerate. I also butter my hands so I can press into pan without sticking to the mix.

Danish Puff

Submitted by: Penny Price

Bottom Pastry:

1 c. flour

2 Tbsp. water

1/2 c. butter

Place flour in a bowl, cut in butter. Sprinkle with water; mix with fork. Round into ball; divide in half. Pat into 2 strips, 12 x 3". Place 3" apart on ungreased baking sheet.

Custard Top:

1 c. water

1/2 c. butter

1 c. flour

3 eggs

1 tsp. almond flavoring

In pan heat water and butter. Bring to rolling boil. Lower heat, add flavoring. Beat in flour, stirring quickly to prevent lumping. When smooth take off heat, add one egg at a time, beating well after each additional until smooth. Divide in half and spread one half evenly over each piece of pastry. 8-12 servings.

Bake at 375 degrees for 40-45 minutes. Frost with a thin powder sugar icing and sprinkle with chopped nuts (optional).

Triple Coconut Macaroons

Submitted by: Katie Lowder

Note:  If you cannot find unsweetened coconut, use all sweetened coconut  but reduce the amount of cream of coconut to ½ cup, omit corn syrup, and toss 2 TBL cake flour with the coconut before adding liquid ingredients.

1 c. cream of coconut

2 Tbsp. light corn syrup

4 large egg whites

2 tsp. vanilla

1/2 tsp. salt

3 c. unsweetened, shredded coconut, about 8 ounces

3 c. sweetened, shredded coconut (or flaked), about 8 ounces

1.     Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Lightly coat 2 cookie sheets with cooking spray.

 

2.     Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in a small bowl, set aside.   Combine unsweetened and sweetened coconut in large bowl; toss together, breaking up clumps with fingertips.  Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened.  Chill dough for 15 minutes.

 

3.     Drop heaping tablespoons of batter onto cookie sheet about 1 inch apart.  Form cookies into loose haystacks with fingers.  Moisten fingers with water if needed to prevent sticking.  Bake until golden brown, about 15 minutes, turning sheets form front to back and switching from top to bottom racks halfway through baking. 

 

4.     Cool cookies on cookie sheet until slightly set, about 2 minutes.  Remove with spatula and let cool.

 

5.     If desired, dip the bottom half-inch of the cookie into melted chocolate, tapping off any excess chocolate.  Then drizzle chocolate over the top. Cool completely.   Keep in airtight container. Enjoy!

Zupa Toscana (just like Olive Garden's)

Submitted by: Adrienne Jacobs

1 pound ground Italian sausage

1 large onion, chopped

2 large russet baking potatoes, sliced in half, and then in ¼-inch slices

2 cans chicken broth (or 2 chicken bouillon cubes + 2 cups water)

1 quart water

2 cloves garlic, minced

½ can or jar of bacon bits (I just chopped up cooked bacon)

2 c. kale or Swiss chard, chopped

1 c. heavy whipping cream 

Cook sausage thoroughly. Drain on paper towels. Place onions, potatoes, chicken broth, water and garlic in a pot and cook on medium heat until potatoes are done. Add sausage and bacon. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve. 

p.s. I added crushed red pepper to spice it up. The first time I added too much, the second time probably not enough. You'll have to experiment with how spicy you like it!

Holiday Recipe Exchange

Thanks to everyone who brought their delicious holiday recipes and helped with the Festival of Trees ornaments. The tree will be amazing!

Macaroni Salad

Submitted by: Katie Lowder

Green pepper (to taste)

Celery (to taste)

Carrot (to taste)
Olives (to taste)

1 Tbl onion

1 or 2 cans tuna
2 cups mayo
2 Tbl mustard
1/4 cup Parmesan cheese
1 pound package of twisty noodles

Season with salt, pepper and Natures own

Buttermilk Salad

Submitted by: Leslie Flitton

1 cup buttermilk
1 8 oz cool whip
1 large pkg. instant vanilla pudding
1 15 oz mandarin oranges drained
1 20 oz can pineapple tidbits drained

Mix buttermilk with cool whip. Add pudding. It sets up real fast. Add Fruit. Refrigerate.

Southwest Pasta Salad

Submitted by: Leslie Flitton

3 cups cooked tri-colored pasta spiral
1 (15.25 ounce) can whole kernel corn drained
1 (15 ounce) can black beans rinsed and drained
1 large tomato, seeded and chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup Olive oil
1/4 cup cider vinegar
2 tsp sugar
1 tsp chili powder
3/4 tsp salt
1/2 tsp ground cumin

In a large bowl combine first 6 ingredients. Ina a jar with tight lid combine the oil, vinegar, sugar, chili powder, salt & cumin. Shake well. Pour over pasta mixture & toss. cover and refrigerate at least 1 hour until chilled.

optional ingredients: diced Cheddar, cucumber, green chilies, olives, ham, avocado or lime juice

Mediterranean Salad

Submitted by: Shana Galbraith

1 head or bag of lettuce
12-30 turkey pepperoni, chopped
2 handfuls grated Parmesan cheese
1 sm can sliced olives
1/4 head of cauliflower, diced
1 container store bought pesto
2 tbsp Extra Virgin Olive Oil
Salt to taste

Top Lettuce with pepperoni, Parmesan cheese, olives and cauliflower.
In bow, whisk pesto and extra virgin olive oil together. Salt to taste. Pour over salad. Serve cold.

Spinach Salad

Submitted by: Adrienne Jacobs

Dressing:
(Marinate overnight and pour over salad just before serving. It only takes half for each salad.)
1 ½ Tbsp. poppy seeds
¾ c. red or white vinegar
1 ½ Tbsp. grated or dry onions
1 ½ c. oil
½ c. sugar
1 ½ tsp. salt
¾ tsp. dry mustard

Salad:
1-2 pkgs. fresh spinach leaves
1 head iceberg lettuce
1/2 lb. grated Swiss cheese
1/2-1 lb. bacon fried and crumbled
1 small red onion sliced in rings
¾ lb. fresh mushrooms sliced

Cornucopia Salad

Submitted by: Adrienne Jacobs

Dressing:
1/2 cup sugar
1 tsp. grated onion
1/2 tsp. salt
1 cup vegetable or canola oil
1/3 cup apple cider vinegar
1 tsp. dry mustard
3/4 tsp. poppy seeds
Combine dressing ingredients and refrigerate until ready to serve. Shake well before using.

Salad:
1 head green leaf lettuce, torn into pieces
1 head red leaf lettuce, torn into pieces
(or use the prepackaged spring mix)
1 cup celery
2 avocados, cut into chunks
1/2 cup dried cranberries
1/2 cup crumbled bleu cheese
1/2 cup caramelized nuts (I like pecans or almonds)*

*To caramelize nuts, mix 1/2 cup slivered or chopped nuts with 3 Tbsp. sugar in small skillet, stirring constantly until lightly browned. Cool on foil.