Primary - Baptism Preview

Sunday Jan. 24th, 2010
at 7:00 pm
Cindy Lane Church
(For Parents and their children turning 8 years old this year 2010)

Primary Activity

Get to Know
your teacher Breakfast
For Primary children and teachers
Saturday January 9th, 2010
at 9:00 am
(Meet in the Primary room)
Cindy Lane Church.

Freezer Croissant rolls

2 cups warm water
2/3 cup dry instant milk
1/2 cup softened butter
1 Tbsp. dry yeast
1/2 cup sugar
1/2 cup dry instant potatoes
1 ½ tsp. salt
2 eggs
5 to 6 cups flour

Mix all ingredients, except flour, in order given. When mostly mixed (some butter and yeast will still be visible) add flour 1 cup at a time. At 5 cups the dough should be starting to pull away from bowl. Add another ½ to 1 cup flour if needed and then take half the dough and knead a little more on lightly floured surface. Roll into a medium pizza size (not too thin and not too thick) and spread soft butter all over. Cut with a pizza cutter into 12 triangles just like you would a pizza. Roll from large end to tip into a crescent and place on greased baking sheet. Either immediately raise for 1-2 hours or you can freeze them on a greased cookie sheet and place frozen rolls in freezer bags for later use. Remove 3-4 hours before baking to unthaw and raise double in size. I like to speed up the process by placing next to or above a heat source or in the sunlight. Bake at 350° F for 16-20 minutes until very lightly browned. Immediately brush with butter and serve warm!
Makes 24 rolls.

Choir

The Choir is taking a winter break from practices...but watch for more info on when it starts again.

Dieter F. Uchtdorf

Love Should Be at the Center of All We Do

“Because love is the great commandment, it ought to be at the center of all and everything we do in our own family, in our Church callings, and in our livelihood. Love is the healing balm that repairs rifts in personal and family relationships. It is the bond that unites families, communities, and nations. Love is the power that initiates friendship, tolerance, civility, and respect. It is the source that overcomes divisiveness and hate. Love is the fire that warms our lives with unparalleled joy and divine hope. Love should be our walk and our talk.”

Dieter F. Uchtdorf, “The Love of God,” Ensign, Nov. 2009, 21

Topics: Love

CES Fireside for Young Adults

Sunday, 10 January 2010
A CES fireside for young adults ages 18 through 30, both married and single, will be transmitted over the Church satellite system on Sunday, January 10, 2010, with subsequent rebroadcasts to many areas of the world. The speaker will be Elder Neil L. Andersen of the Quorum of the Twelve. The broadcast will originate from the Brigham Young University campus in Provo,Utah.
For information on worldwide broadcast times and options, see the broadcast schedule.

Ward Temple Night

OQUIRRH MOUNTAIN TEMPLE
Saturday January 16th
6:30 PM
(Please be at the Temple at 6:00 PM)

YM/YW New Year's Eve Dance

Thursday, 31 December 2009
Highland Stake Center
9:30pm-12:30am
at the Highland Stake Center
(4000 W 10200 S)
Must be 14 years of age and must have a dance card signed by the Bishop.

Sandy Home storage

Here's a great opportunity for anyone in the Ward to go to the Sandy Cannery and help.
Saturday, 23 January 2010
Sandy Home Storage Center
9:00 AM - 1:00 PM
815 East 8400 South
Sandy, UT 84070
801-561-8104

Adult Religion Classes

BOOK OF MORMON
(Alma 30-Moroni 10)
Taught by Bryce Dunford

Time: 7:00-8:30 p.m.
Dates: Thursdays-January 7-May 13, 2010
(Class will not be held on March 18 & April 22)
Location: Cindy Lane Building, 4881 West Cindy Lane
Tuition: $25.50/course or 2.50/lecture
Please make check payable to BYU-Adult Religion Classes
Chairperson: Matt Royal (801-0601)

YM/YW Theme Kickoff - Trek Fireside

Sunday, 3 January 2010
YM/YW Theme Kickoff - Trek Fireside (Sa)
6:00 PM @ the Stake Center
2010 Mutual theme
"Be strong and of a good courage; be not afraid, neither be thou dismayed: for the Lord thy God is with thee whithersoever thou goest"
(Joshua 1:9; italics added).

YM/YW Temple Trip

Oquirrh Mountain Temple
Baptisms
Thursday January 21, 2010
6:00 PM
Meet at the Cindy Lane Church

Welcome back home Elder Zach Harris!

The Harris family is very happy to welcome back "Elder Harris" home after serving an honorable Mission for two years in the Ukraine.

Mr & Mrs Nielson

The beautiful bride Jessica & her little cute sister Paige


The Parry Family

Pictures by Tammy Parry

"MAY I SERVE THEE"

This video was made for the Glenmoor 10th Ward Visiting Teaching Conference that took place on Sunday November 29th, 2009. The RS Presidency had put together a wonderful and inspiring program on Visiting Teaching. For those who were not able to be there, you could enjoy watching the video.

DAUGHTERS of UTAH PIONEERS

If you are interested in joining the
Daughters of Utah Pioneers
or getting more info about it, please contact any of the following sisters:
-Shauna Wagner: shaunated@msn.com
or 801-280-1657
-Rebecca McCabe: rebronmc@q.com
or 801-7875
-Glo Greenhagen: gjgreenhagen@gmail.com
0r 801-282-0314

FAMILY FOOD STORAGE

Family Food Storage
If you are interested in canning and purchasing product fromt he Murray Cannery, you'll need to make reservation. To get a copy of the 2009 Family Canning Schedule and more information on making reservations, please contact Rebecca McCabe @ 801-280-7875 or rebronmc@q.com.

"We ask that you be wise as you store food and water and build your savings. Do not go to extremes; it is not prudent, for example, to go into debt to establish your food storage all at once. With careful planning, you can, over time, establish a home storage supply and a financial reserve." The first Presidency

ANDERSON Cherrill

VT Supervisor
Please call or email your VT Supervisor with your visiting teaching reports today.

District 1 Supervisor
Anderson Cherrill: cherrill39@gmail.com

Aulai Rebecca
- Baker Brooke
- Oveson Pamela
- Pilant Mary
- Whipple Tami

Boman Tianne & Joseph Heidi
- Greenhagen Glo
- Hemingway Staci
- Hess Emily
- Prassad Carol

Bradley Ginell
- Boman Karli
- Christensen Amy
- Cooper Jennifer

Carvalho Leni & Wells Lisa
- Clark Wende Sue
- Evans Patricia
- Martin Yvonne
- McLean Janet

Clavell Julie & Anderson Cherrill
- Bennett Georgette
- Davis Judy
- Higley Julie
- Smith Arlene

Deldgadillo Ivonne & Weaver Staci
- Albers Renee
- Ostberg Sarena
- Smith Brenda

WHIPPLE Tami

VT Supervisor
Please call or email your VT Supervisor with your visiting teaching reports today.

District 2 Supervisor
Whipple Tami: tamiwgra@aol.com

Albers Renee & Smith Brenda
- Bradley Ginell
- Sell Bethany
- Sine Anneta

Gadd Erin & Borzoni Clisty
- Beckstead Jessica
- Fitzgerald Amy
- Isom Michelle
- McBride Stephanie

Henderson Candy & Marsh Yvonne
- Boman Tianne
- Madsen Sherry
- Parks Stephanie

Jensen Jamie & Clark Wende
- Ekestan Jessica
- Holford Lori
- Loader LeeAnn
- Saddler Jodi

Nilson Thyra & Jones Leslie
- Ballard Mona
- Miles Cindy
- Wells Lisa

Pilant Mary
- Aulai Rebecca

Whipple Tami & Christensen Amy
- Day Melissa
- Dorney Christine
- Heaps Tinalee

BENNETT Georgette

VT Supervisor
Please call or email your VT Supervisor with your visiting teaching reports today.

District 3 Supervisor
Georgette Bennett: bencgdl@yahoo.com

Anderson Debra & Gines Denise
- Ames Jody
- Clavell Julie
- Koeber Carol

Hamblin Virginia & Madsen Sherry
- Anderson Debra
- Baker Trena
- Jensen Jamie

Harris Sherri & Mulderig Brenda
- Day Janet
- Jones Dawn
- Manning Susan

Liddell Emme & Cowan Colleen
- Gines Denise
- Henderson Candy
- White Stephanie

Oveson Pam & Higley Julie
- Boiteux Tamara
- Hoggan Debbie
- Mulderig Brenda

Prassad Carol & Jennifer Yates
- Gourley Diana
- Marsh Yvonne
- Meeks Rhonda

Tobbler Rachel & Koeber Carol
- Carvalho Leni
- Hiatt Monika
- Joseph Heidi

GARDNER Renee

VT Supervisor
Please call or email your VT Supervisor with your visiting teaching reports today.

District 4
Gardner Renee: greneeg111@aol.com

Ames Jody & Martin Yvonne
- Borzoni Clisty
- McCabe Rebecca
- Tobler Rachel

Cooper Jennifer & Johnston Megan
- Angilau DeAnn
- Delgadillo Ivonne
- Westwood Lisa

Day Janet
- Willis Brenda

Dorney Christine & Holford Lori
- Cahoon Tina
- Mccann Teri
- Yates Jennifer

Gardner Renee & McCabe Rebecca
- Anderson Cherrill
- Hansen Wendy
- Nay Sharee
- Ostberg Alida

Malovich Kathryn & Wagner Shauna
- Jones Leslie
- Robinson Teresa
- Turner Holli

Parry Tammy & Sell Bethany
- Nilson Thyra
- Soper Melissa
- Whitehead, Kimber Lee

BENNETT Georgette

VT Supervisor
Please call or email your VT Supervisor with your visiting teaching reports today.

District 5
Bennett Georgette: bencgdl@yahoo.com

Angilau DeAnn & Jones Dawn
- Aldridge Cheryl
- Andrus Brooke
- Ostberg Carrie

Boiteux Tammy & Parks Stephanie
- Harris Sherri
- Hemingway Laurie Lynn
- Lyman Dianne

Boman Karli & Hess Emilee
- Johnston Megan
- Liddell Emily
- Parry Julie

Bennett Georgette & Greenhagen Glo
- Hamblin Virginia
- Parry Tammy
- Perry Carol
- Wagner Shauna

Hoggan Debbie & Westwood Lisa
- Cowan Colleen
- Gordon Brandi Rae
- McCabe Rachael

Loader LeeAnn & Turner Holli
- Albers Renee
- Clavell Susan
- Gardner Renee

Delgadillo Ivonne & Weaver Staci
- Albers Renee
- Ostberg Sarena
- Smith Brenda

RECIPES

I thought it would be fun to share recipes. If you have a favourite family recipe you want to share, please email it to me at bencgdl@yahoo.com . I will be posting each week a new recipe.

Candy Cane Brownie Lollipops

submitted by: Carrie Brady/ pampered chef

Ingredients
1 pkg. (18-21 oz.) fudge brownie mix (plus ingredients to make brownies)
24 candy canes
10 oz. chocolate flavored almond bark
additional decorations such as red jimmies (optional)
Direction
1. Line pan with piece of parchment paper. lightly spray with pam and set aside. Prepare brownie mix according to pakg. directions; pour batter into pan. Bake 30 min. or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to cooling rack; cool 20 min. or until slightly warm.
2. Meanwhile, cut off straight ends of candy canes to form 4 1/2 in. sticks using a utility knife. Place candy cane tops into resealable plastic bag and crush using flat side of Meat tenderizer; set aside.
3. Using medium scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands. (entire brownie will be used) Roll brownie scoops into smooth balls. Insert candy cane sticks into center of balls, mounding brownie around each stick.
4. Place almond bark into small microwaveable bowl. mircowave according to package directions until melted and smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved crushed candy canes or jimmies and stand upright on a piece of parchment paper. Let stand until set. Place into miniature cupcake liners.

Candy caramels

Ingredients
12 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped
1 cup toffee pieces, crushed; finely chopped pistachios; and/or nonpareils
48 short plastic or wooden skewers (optional)
1 14-ounce package vanilla caramels (about 48), unwrapped
2 ounces chocolate- and/or vanilla-flavor candy coating*, coarsely chopped (optional)
Directions
1. In a microwave-safe 4-cup measure, place the 12 ounces candy coating. Microwave on 100% power (high) for 3 minutes or just until melted, stirring every 30 seconds.
2. Place toffee pieces, nuts, or nonpareils in a shallow dish. If desired, insert a skewer into each caramel. Dip one caramel into melted candy coating; turn to coat as much of the caramel as desired, allowing excess coating to drip off caramel. (If not using skewers, use a fork to lift caramel out of candy coating, drawing the fork across the rim of the glass measure to remove excess coating from caramel.) Place dipped caramel in toffee pieces, nuts, and/or nonpareils, turning to coat. Place coated caramel on a baking sheet lined with waxed paper. Repeat with remaining caramels. Let caramels stand about 1 hour or until coating dries.
3. To Store: Layer caramels between waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.

Butternut squash bake

Ingredients
1-1/2 lb. butternut squash, peeled, seeded, and cut in 1-inch cubes (3 cups)
2 Tbsp. olive oil
8 oz. dried extra-wide noodles
4 Tbsp. butter
6 shallots, chopped
1 Tbsp. lemon juice
1 8-oz. carton mascarpone cheese
3/4 cup grated Parmesan cheese
1/2 cup fresh Italian (flat-leaf) parsley, snipped
1 cup panko (Japanese-style) bread crumbs or soft bread crumbs
Directions
1. Preheat oven to 425 degrees F. In bowl toss squash in oil; place in oiled 15x10x1-inch baking pan. Roast, uncovered, 30 minutes, until lightly browned and tender, stirring twice.
2. Meanwhile, in Dutch oven cook noodles according to package directions. Drain; set aside. In same Dutch oven melt 2 tablespoons of the butter. Add shallots; cook and stir over medium heat for 3 to 5 minutes, until shallots are tender and butter just begins to brown. Stir in lemon juice.
3. Add noodles and squash to shallot mixture. Stir in mascarpone, 1/2 cup of the Parmesan, 1/4 cup parsley, and 1/4 teaspoon each salt and black pepper. Transfer to greased 2-quart oval gratin dish or baking dish.
4. In small saucepan melt remaining 2 tablespoons butter; stir in bread crumbs, remaining Parmesan, and parsley. Sprinkle on noodle mixture. Bake, uncovered, 10 minutes, until crumbs are golden. Serves 8.

Walnut and Sage potatoes au gratin

Ingredients
2 pounds fingerling potatoes
1 medium onion, chopped
1 teaspoon bottled minced garlic (2 cloves)
3 tablespoons walnut oil or olive oil
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2-1/2 cups milk
3 tablespoons snipped fresh sage
1 cup shredded Gruyere cheese (4 oz.)
1/3 cup broken walnuts
Fresh sage leaves (optional)
Directions
1. Preheat oven to 350 degrees F. Grease a 2-quart casserole; set aside. Halve potatoes lengthwise. Place potato halves in colander. Rinse with cold water; drain.
2. For sauce: In a medium saucepan, cook onion and garlic in hot oil over medium heat until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat; stir in snipped sage.
3. Layer half of the potatoes in a greased 2-quart casserole. Top with half the sauce. Sprinkle with half of the cheese. Repeat layering with potatoes and sauce. (Cover and chill remaining cheese until needed.)
4. Cover and bake for 40 minutes. Uncover and bake about 25 minutes more or just until potatoes are tender. Sprinkle with remaining cheese; top with walnuts. Bake, uncovered, for 5 minutes more. Let stand for 10 minutes before serving. If desired, garnish with sage leaves. Makes 10 to 12 servings.

Cheesecake cookie cup

Ingredients
1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
2 pkgs. (8 oz. each) cream cheese, room temperature
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
2 large eggs
2 teaspoons vanilla extract
1 can (21 oz.) cherry pie filling

Directions
PREHEAT oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.
BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour

Melting moments

http://www.joyofbaking.com

1 1/2 cups (210 grams) all purpose flour
1/2 cup (60 grams) cornstarch (corn flour)
1/4 teaspoon salt
1/4 cup (30 grams) powdered (confectioners or icing) sugar
1 cup (227 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract

Topping:
1 cup (110 grams) powdered (confectioners) sugar, sifted

Melting Moments: In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

When dough is firm, form into 1 inch (2.54 cm) balls and place the cookies on the prepared baking sheets spacing about 1 inch apart. Bake for about 12 - 14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about half of the confectioners (powdered or icing) sugar onto the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).

These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.

Makes about 3 dozen cookies

Chocolate Truffles

http://www.joyofbaking.com

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter

Different Coatings for Truffles:
Dutch-Processed Cocoa Powder
Confectioners Sugar (Icing or Powdered)
Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)
Toasted Coconut
Shaved Chocolate

For Truffles:
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan

over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

Makes 30 small truffles

Cream Cheese-Bacon Crescents

1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
3 slices OSCAR MAYER Bacon, cooked, crumbled
2 cans (8 oz. each) refrigerated crescent dinner rolls

HEAT oven to 375ºF.
MIX cream cheese spread and bacon until well blended.
SEPARATE each can of dough into 8 triangles. Cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle; place, point-sides down, on baking sheet.
BAKE 12 to 15 min. or until golden brown. Serve warm.

Cheesy Hot Crab and Red Pepper Spread

1-1/2 cups KRAFT
2% Milk Shredded Mozzarella Cheese, divided
1 pkg. (8 oz.) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
1 tsp. garlic powder
1 tsp. Italian seasoning
1 medium red pepper, chopped
1 small onion, finely chopped
1 can (6 oz.) crabmeat, drained
WHEAT THINS Original Crackers
Savory Three-Cheese Spread

PREHEAT oven to 375°F. Remove 1/2 cup of the mozzarella cheese; cover and refrigerate until ready to use. Mix all remaining ingredients except crackers until well blended.
SPREAD into 9-inch pie plate.
BAKE 20 min. or until crab mixture is heated through and top is lightly browned. Sprinkle with reserved 1/2 cup mozzarella cheese. Garnish with chopped fresh parsley, if desired. Serve hot with the crackers.

Savory_Three-Cheese_Spread

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Shredded Cheddar Cheese
3 slices OSCAR MAYER Smoked Ham, finely chopped
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. chopped red bell peppers
1 Tbsp. sliced green onions
1/4 tsp. ground red pepper (cayenne)

SPREAD cream cheese onto bottom of 2-1/2-cup microwaveable dish. Sprinkle with Cheddar cheese, ham and Parmesan cheese.
MICROWAVE on HIGH 1 min. or until heated through.
TOP spread with bell peppers, onions and ground pepper. Serve with RITZ Crackers.

Pumpkin bread

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 small bag of chopped walnuts (optional)

Preheat oven to 350 degrees F . Grease and flour 5 mini loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the greased pans.
About 10 minutes in, top with walnuts if desired.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Glazed butternut squash

1 butternut squash (serves 3-4 as a side dish)
3 TB melted butter
1/8 cup light brown sugar

1 tsp kosher salt
1/2 tsp cracked black pepper
Oven 400.

Slice off both end of the squash. With a potato peeler, peel the outer skin of the squash. Slice in half longways, and scoop out the seeds. Cut into 1-inch cubes and place in a 9x13 baking pan.

Add the rest of the ingredients and toss to coat. Roast for 40-50 mins, tossing every so often.

Chocolate dipped pretzels

8 oz milk chocolate, broken into pieces
Toppings: flaked coconut, green, red & white sprinkles
12 oz bag pretzel rods (8 in long)

Place chocolate in microwave safe 1-cup measuring cup. Heat, covered with wax paper, in microwave for 45 seconds. Stir & heat 20 more seconds until it is fully melted. Dip & twirl pretzels in chocolate one at a time, tipping cup to cover about half of the pretzel rod. Allow excess to drip back into cup. Sprinkle on your topping & place rod in a pie plate or baking sheet, leaning uncoated portion on egde.

Refrigerate about 20 minutes to set coating. Store in tightly sealed container with waxed paper between layers, at room temp up to 1 week.

Cheese and apple galette


1 pkg. (6.5 oz.) Alouette Creamy Onion & Shallot Spreadable Cheese
1 refrigerated piecrust, softened
2 medium tart apples, Granny Smith
1/3 cup chopped pecans
¼ cup brown sugar
4 tblsp butter, divided

Pre-heat oven to 400º F. Place piecrust on a parchment lined cookie sheet or a pizza round preferably. Spread Alouette Cheese in center of piecrust to within 2 inches of edge. Peel, core & thinly slice apples & arrange in a spiral pattern on top of the cheese. Combine pecans & brown sugar in a small bowl & sprinkle on top of apples. Top with 3 tablespoons of the butter cut into small pieces. Fold up the 2 inch edge of piecrust over the apples easing in the extra dough. Melt remaining 1 tablespoon of butter; brush on folded edge of pie crust. Bake for 15 minutes at 400º F. Reduce oven temperature to 350º F & bake for an additional 25-30 minutes until crust is golden & apples are tender.

Remove from oven & let cool for 10 minutes. Slice into wedges & serve warm or at room temperature.

Chicken parmesan bundles


What you Need
4 oz Philadelphia Cream Cheese, softened
1 package (10 oz) frozen chopped spinach, thawed, well drained (I only used a few ounces, enough to give it some color. I think 10 oz would be WAY TOO MUCH)
1 1/4 cup Mozzarella Cheese
6 Tbsp Parmesan Cheese
6 Boneless Skinless Chicken Breasts, pounded to 1/4 inch thickness
1 egg
20 Ritz Crackers
1 1/2 cups Spaghetti Sauce, heated

How to make it
Preheat oven to 375. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 tablespoons of the Parmesan Cheese until well blended. Spread mixture evenly onto the chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
Beat egg in shallow bowl or pie plate. Mix remaining 3 tablespoons Parmesan cheese and the cracker crumbs in a separate shallow bowl or pie p late. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam sides down, in a 9 x 13 in ch baking dish sprayed with cooking spray.
Bake for 30 minutes or until chicken is cooked through. Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.
Enjoy

Ham, Mushroom and spinach Strata

This is delicious and a great idea for Thanksgiving or Christmas morning since you make it the night before. I got the recipe from my friend Alisha and the only change I made was adding some baby spinach. Thanks for sharing Alisha!

8 eggs
1 3/4 cups whole milk
1 tsp salt
1 tsp dry mustard
5 slices dense French Bread cut into 1-1 1/2 inch cubes
1 lb ham, cubed (I had deli ham on hand so I just sliced that up and it worked great)
1/2 pkg sliced mushrooms
8 oz grated cheddar cheese
1/2-1 cup baby spinach leaves torn into pieces (optional)

note: I used a little less ham and added 1/2-1 cup of baby spinach torn into pieces

Beat eggs; add milk, salt and dry mustard. Stir well. Add next 4 ingredients, stirring well after each addition.

I put it in a 2 1/2 quart DeMarle (silicone bakeware) mold to bake, if you do it in something else you'll probably need to grease it. Refrigerate overnight. Bake at 350 for 55 minutes. Let stand 20 minutes before inverting onto plate (you'll only be inverting this if you use a DeMarle mold, you can just serve it out of the pan if you're using something else) Slice and serve.

Crunchy onion mashed potatoes

Ingredients:
3 cups prepared hot mashed potatoes
1 cup sour cream
1/4 cup milk
1/4 tsp. garlic powder
1 1/3 cups (2.8 oz.) FRENCH'S® Original or Cheddar French Fried Onions
1 cup shredded Cheddar cheese

Directions:
MIX mashed potatoes, sour cream, milk and garlic powder.
SPOON half the mixture into 2-qt. casserole. Sprinkle with 2/3 cup French Fried Onions and 1/2 cup cheese. Top with remaining potato mixture.
BAKE at 350°F for 30 min. or until hot. Top with remaining 2/3 cup onions and 1/2 cup cheese. Bake 5 min. or until onions are golden

Cheesy spinach and artichoke dip

INGREDIENTS
1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup KRAFT Grated Parmesan Cheese
3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/2 tsp. garlic powder

MAKE IT.
HEAT oven to 350°F.
MIX all ingredients; spoon into 9-inch quiche dish or pie plate.
BAKE 20 min. or until heated through.
SERVE with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.

Butterscotch sauce

Use this butterscotch sauce on puddings, ice cream, gingerbread, or other desserts, or give as a gift.

Ingredients:
3/4 cup light brown sugar, packed
1/2 cup light corn syrup
2 tablespoons butter
1/2 cup whipping cream
1 teaspoon vanilla

Preparation:
Combine brown sugar, corn syrup, and margarine in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute; remove from heat. Stir in cream and vanilla immediately. Cool; store in the refrigerator. Stir before serving over ice cream, puddings, or desserts.
Makes about 1 1/2 cups of butterscotch sauce.
This could be made up and given as gifts in hot sterile half-pint jars, with instructions to keep refrigerated and use within 2 weeks.

Pains au Chocolat


Translated literally as 'chocolate bread', it is made of the same puffed pastry as croissants. But these sweet delectable light, flaky French-style croissant roll are filled with delicious chocolate.

With this easy recipe you can be in Paris in a flash, all you need is some good quality all-butter frozen puff pastry, some excellent dark chocolate bars, and a few pantry items. So if you’ve had a bad day, or when your adult life feels more like your first day at school ~ lost and a little homesick, you can make them and be back "chez maman" (home with mom) in minutes.

Pains au Chocolat

Ingredients:
2 sheets frozen puff pastry (one 17.3-ounce package), thawed
~ each sheet cut into 12 squares
1 large egg beaten to blend with 1 water (for glaze)
8 bars 3.5-ounce bittersweet or milk chocolate
~ each cut into six 2x¾ -inch pieces
Sugar

Line a baking sheet with parchment paper.
Brush top of each puff pastry square with egg glaze. Place 2 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.

Preheat oven to 400°F.
Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes.

Serve warm or at room temperature. Makes 12

Pumpkin Roll

Ingredients
CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Crab puffs

Ingredients
1lb canned crab (or imitation)
½ cup celery (finely chopped)
½ cup onion (finely chopped)
4 hard boiled eggs (finely chopped)
1 tablespoon fresh parsley (minced)
1 ½ cups mayonnaise
2 tablespoons chili sauce
1 cup water
1 stick butter
1 cup flour
4 eggs

Cooking
1- In a large bowl combine crab, celery, onion, hard boiled eggs, chili sauce, and parsley. Mix well and refrigerate.
2- To make the puffs – Bring 1 cup of water to a boil, add 1 stick of butter and stir until melted. Slowly add flour, a little at a time until the dough forms a ball. Allow the mixture to cool. In a separate bowl beat 4 eggs thoroughly. Stir beaten eggs into flour mixture, mix well.
3- Preheat the oven to 400 degrees. Grease a baking sheet and drop flour/egg mixture by the teaspoon full onto the baking sheet. Bake for 15-18 minutes. Remove from oven and allow the puffs to cool.
4- Slice each puff in half and fill with the crab mixture.
(Makes 10 servings)

Home-made doughnuts

Ingredients
1 (10 count) refrigerated biscuits
1/3 cup sugar
Oil (for deep frying)

Cooking
Step 1: Heat oil to 350 degrees. Fry disquiets 2 at a time until browned on each side. Drain on paper towels.
Step 2: Pour sugar into a container. Once the doughnuts have cooled toss them lightly in the sugar 1 at a time coating both sides.

Chinese chicken salad

by Bobby

Ingredients
Dressing-
2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
¼ cup vegetable oil
3 tablespoons rice vinegar
1 (8ounce) package rice noodles
1 head iceberg lettuce (rinsed and chopped)
4 boneless skinless chicken breasts halves (cooked and shredded)
1 small can mandarin orange slices (drained)
3 green onions (chopped)
1 tablespoon sesame seeds (toasted)

Cooking
1- To make the dressing- In a salad dressing carafe or container combine brown sugar, soy sauce, sesame oil, vegetable oil, and rice vinegar. Shake and mix well (dressing should be prepared a half hour before making the salad)
2- To cook rice noodles- Heat a wok with a few tablespoons of oil. Break off a little bit of the rice noodles and add them to the skillet and fry them (they will puff up so only add a few at a time). As the rice noodles begin to puff up, remove from the wok and drain on paper towels. Be sure to cook them longer enough because undercooked rice noodles will be very hard to eat.
3- In a large bowl combine iceberg lettuce, cooked chicken, mandarin oranges, green onions and toasted sesame seeds. Let chill for 10 minutes in the refrigerator. Just before serving add the rice noodles. Pour dressing on the salad or allow everyone to put the dressing on their own plates of salad.
(Makes 6 Servings)

Chinese Coconut Shrimp

by Bobby

Ingredients:
1lb jumbo shrimp (peeled and deveined with tails off)
Salt and pepper
1 tablespoon olive oil
1 green onion (chopped)
1 tablespoon amaretto liquor
½ cup coconut milk
¼ cup heavy cream
2 tablespoons sugar (or less)
1 teaspoon coconut extract
1 teaspoon vanilla extract

Cooking
1- In a wok heat olive oil over medium-high heat. Season shrimp with salt and pepper. Add shrimp and sauté for 2-3 minutes. Add green onions and amaretto liquor. Cooking for another 1-2 minutes until the shrimp begins to caramelize.
2- Remove the shrimp from the pan and set aside. Add to the wok- coconut milk, heavy cream, and sugar. Bring to a boil, reduce heat and simmer (stirring occasionally) until the sauce is reduced by half (about 6 minutes).
3- Add shrimp back into the wok and add vanilla and coconut extracts. Simmer for another 1-2 minutes and serve.
(Makes 4 servings)

Butternut and Ham Bisque

From Family Fun Magazine

Ingredients
2 tablespoons unsalted butter
1 very large sweet onion, chopped
1/2 teaspoon dried rosemary leaves, chopped
2 cloves garlic, minced
5 cups peeled, diced butternut squash
1 cup peeled, diced all-purpose potatoes
5 cups chicken stock
1 teaspoon salt
Black pepper, to taste
1/2 cup light or heavy cream
1 1/2 cups diced cooked ham

Instructions
Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute.

Add the squash, potatoes, chicken stock, and salt and bring to a boil. Reduce the heat and cover the pot. Cook the soup at a low boil for 20 minutes or until the vegetables are very soft. Remove the pan from the heat.

Using a large slotted spoon, transfer the soup solids and a ladleful of broth to a food processor (do this in batches if your processor is small). Puree the vegetables, then stir them back into the broth. Stir in the pepper, the cream, and the ham, heating for several minutes before serving

Alisa's Pumpkin Fudge


1 1/2 c. granulated sugar
2/3 c. evaporated milk
1/2 c. canned pumpkin
2 Tbsp. butter
1/4 tsp. salt
1 1/2 tsp. pumpkin pie spice
1 (12 oz.) pkg. vanilla flavored baking chips
2 c. miniature marshmallows
1/3 c. chopped walnuts (optional)
1 1/4 tsp. vanilla

Line 8" square pan with aluminum foil and grease foil. Lightly grease sides and bottom of medium saucepan with butter. Combine sugar, milk, pumpkin, butter, salt and pumpkin pie spice in saucepan. Stirring constantly over medium heat, bring mixture to a boil; boil for 12 minutes. Remove from heat and stir in baking chips and marshmallows until melted. Add nuts and vanilla. Pour into prepared pan. Chill until set. Cut into small squares to serve. Cover and store in refrigerator.

Chocolate Hazelnut Cake


Cake
11 tablespoons butter, softened
2/3 cup sugar
4 eggs, separated
3/4 cup flour, sifted
2 teaspoons yeast
3/4 cup hazelnuts, toasted
and finely chopped
1 cup dark chocolate, chopped
pinch of salt

Whipped Cream
1 cup heavy cream
1/2 teaspoon vanilla
1 tablespoon powdered sugar

Ganache Frosting
1/2 cup semi sweet chocolate
1/4 cup heavy cream

Melt chocolate in a double boiler, set aside. Toast hazelnuts in a small pan on low for about 5 minutes, in a food processor chop nuts till fine. In a mixer beat butter and sugar on high for 3 minutes. Lower mixer and add yolks one at a time, sift flour and yeast together add to batter. Mix hazelnuts and melted chocolate together, pour in batter. In a separate bowl beat egg whites with a pinch of salt till stiff peaks form. Gently fold egg whites into batter till all is incorporated. Pour into a buttered and floured 8 inch pan, bake at 350 degrees for 35 minutes. Cool on rack, remove from pan and cut in half. When cake is completely cooled prepare whip cream. Use a cold mixing bowl, add cream and beat 30 seconds then add vanilla and sugar whisk till firm peaks. Spread on one layer and place other half of cake on top. Melt chocolate and heavy cream over a double boiler, stirring occasionally, till melted, cool a few minutes. Pour frosting on cake and spread, refrigerate cake.

Alsatian Tarte Flambe

(adapted from Jacques Pepin)

1 sheet of frozen puff pastry, defrosted and kept chilled
1 cup of onions, sliced thin
4 oz. bacon, cubed or chopped
1/2 c. cottage cheese
1 tbsp flour
1/2 c. creme fraiche (you can substitute sour cream)
salt and pepper

Roll out your pastry dough on a floured surface and fit into a 9 x 12 baking sheet.
You can also cut the dough into rounds and make individual tarts if you like.

Saute your bacon until the fat is rendered and add the onions and cook another 3 minutes in the bacon fat. I add a bit of salt to the onions.
In a food processor, combine the creme fraiche, cottage cheese and tablespoon of flour and pulse until smooth. Add salt and pepper.
With a rubber spatula, smooth the creme fraiche mixture over the puff pastry.
Now add your onions and bacon.
Bake for 12-15 minutes at 425F.

Serve it with your favorite salad.This makes enough for 4 people

Baked Fall Apples with Cream

Ingredients:
1 tablespoon butter, divided
3 large baking apples*
1/4 cup water
1 tablespoon lemon juice
1/4 cup white granulated sugar
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup Half and Half

Method:
Preheat oven to 350 degrees. Using part of the butter, generously butter a 9x9 baking dish, set aside.
Wash, core and slice apples in half. Thinly slice each apple half (do not peel). Arrange apple halves in buttered dish, slightly fanning the slices (peel side up). Combine water and lemon juice, pour over apples. Place dots of butter on apples. Stir together white sugar, brown sugar, cornstarch, cinnamon and nutmeg; sprinkle over apples. Cover dish and bake 40-55 minutes or until apples are tender. Remove from oven and allow to partially cool.

Serve warm. Pour Half and Half in small individual serving dishes; carefully scoop half an apple and place in individual dish; drizzle apple with syrup from baking dish; if desired, sprinkle with additional brown sugar and cinnamon/nutmeg. Enjoy. Dessert is also delicious served with a scoop of vanilla ice cream.

Au Gratin Broccoli and Cauliflower

Submitted by Mindy

16 oz fresh broccoli and cauliflower florets
1/2 cup reduced-fat mayonnaise
1/2 cup shredded Sharp Cheddar cheese
1/2 cup shredded Parmesan cheese
3 green onions, sliced
1 clove garlic, minced
1 T Dijon mustard
1/8 tsp ground red cayenne pepper
1 T Italian-seasoned breadcrumbs
1/4 tsp paprika

Preheat oven to 350 degrees. Stir together mayonnaise, cheddar cheese, parmesan cheese, green onions, garlic, mustard and red pepper; set aside. Cover and steam florets 6-8 minutes until crisp tender. Drain well. Arrange florets in baking dish. Spoon cheese mixture over florets. Sprinkle with breadcrumbs and paprika. Bake 20-25 minutes or until golden brown.

Caramel Apple Cream Cheese Cookie Bars


Ingredients
3 Tablespoons melted butter
3 Cups Golden Graham Cereal, ground in food processor
1 Roll Pillsbury Sugar Cookie Dough or 2 pkgs Betty Crocker Sugar Cookie Dough Mix prepared and divided into 2 equal parts
8 oz softened cream cheese
1/4 Cup sugar
1 teaspoon vanilla
21 oz can apple pie filling
1.5 oz package Nature Valley Oats N’ Honey Crunchy Granola Bars (2 count), crushed (I use a rolling pin to crush them right in the bag before opening)
9.5 oz Kraft Caramels
1/2 Cup half and half

Method
1. Preheat oven to 350 degrees F. Combine melted butter and ground cereal into a large bowl; press into an 8×8 inch baking dish lined with foil that’s been sprayed with cooking spray. Bake for 10 minutes then remove from oven. Crumble half of the cookie dough over partially baked crust.
2. Place cream cheese, sugar and vanilla into a mixer; beat until smooth. Pour over crumbled cookie dough layer. Bake for 25 minutes then remove from over. Top with 3/4 of the apple pie filling (I chose to just add part, but you can add the whole can if desired). Next top with remaining cookie dough, breaking off into little pieces evenly over top. Sprinkle with crushed granola bars and bake for 30-35 minutes or until toothpick comes clean from center. Let cool completely then cut into squares. Melt caramels and half and half according to package directions. Drizzle over each bar. Refrigerate leftovers.
9 squares

Pumpkin Spice Magic Bar Mini’s

by Pickypalate.com

1/4 Cup melted butter
3/4 Cup graham cracker crumbs
2 oz softened cream cheese
3/4 Cup pumpkin puree, Libby’s
3 Tablespoons sugar
1/4 teaspoon cinnamon
1/2 Cup chocolate chips
1/2 Cup coarsely chopped cashews
3/4 Cup sweetened shredded coconut
1/2 Cup sweetened condensed milk

Caramel ice cream topping to drizzle (or make your own if you’d rather)

1. Preheat oven to 350 degrees F. Place melted butter and graham cracker crumbs into a bowl; mix to combine. Press into the bottom of mini cheesecake cups. Bake for 8 minutes then remove from oven.

2. In a bowl beat the pumpkin, softened cream cheese, sugar and cinnamon until smooth. Spoon evenly over each graham cracker crust, about 2 small spoonfuls. Next layer chocolate chips evenly over pumpkin layer following with cashews, coconut and condensed milk. Bake for 22-25 minutes or until top is golden brown. Remove and let cool. *Before bars completely cool, take a plastic knife and run around edges to loosen. It becomes very sticky and difficult to remove from the cups if you do not loosen.

3. Once cooled, carefully remove from cups and arrange onto serving tray. Drizzle with warm caramel and serve. 12 mini magic bars

Orange chicken


Chicken:
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)

Orange Sauce:
1 cup water
2 tablespoons FRESH orange juice
¼ cup FRESH lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar (I actually added a little more brown sugar... )
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes (we added more... again, we like it HOT)
3 tablespoons cornstarch
2 tablespoons water

Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.

Chicken Brocoli Bread

http://mywoodenspoon.com/author/Lori/

INGREDIENTS
1 1/2 breasts of chicken cooked and chopped
2 bunches of broccoli chopped
1/2 red pepper chopped
2 cloves of garlic freshly pressed
1 cup shredded cheese (sharp or Monterrey jack)
1 cup mayo (use as needed. enough to lightly coat all ingredients)
Mix all that up well.

PIE CRUST
3/4 cup coconut oil
2 cups pastry flour
1 tsp sea salt
1/3 cup cold water

DIRECTIONS
Cut oil into flour and salt until mix finely. pour in water and mix with fork and then knead with your hands until pliable.
roll out dough to rectangle. you’re gonna want to try and make it about 9×13, but it may not stretch that much. Mine didn’t. Put mixture in center. Cut the excess of both sides of dough into strips, but DO NOT detach from center of the dough. take the strips up over the mixture and sorta pinch the two strips together.
put a light eggwash over the top and bake at 400′ for about 30-35 minutes.

Amish Friendship Bread

By Josee Hutchinson

1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk

In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

On days 2 thru 4; stir starter with a spoon.
Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
Days 6 thru 9; stir only.
Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

It takes a long time to make! Make sure when you are done with step 1 put the dough in a bag. For the days to stir, just punch the bag.

Caramel Apple Treats


1 pound brown sugar
2 sticks butter, at room temp
1 can (14 oz) sweetened condensed milk
1 cup light corn syrup
1 1/2 tsp. vanilla
1/4 tsp. salt
12 apples
12 dowels

Topping:
1 (12 oz) bag semi-sweet chocolate chips
2 TB shortening

Combine ingredients in a 2-3 quart saucepan. Heat at medium low temp, stirring constantly but slowly and frequently scraping the bottom of the pan. Cook caramel to the soft ball stage (236) degrees. Pour into a small deep metal or heat proof bowl and let cool to 200 degrees. Line a baking sheet with wax paper. Push a dowel or stick into the top of each apple. Dip apples into caramel using a straight up and down motion. (Too much agitation causes the caramel to separate and become oily). Place dipped apples on baking sheet and place in the fridge for 15 - 20 min. Next, dip caramel apples into melted chocolate, then sprinkle with decorative candy.

TIP: Granny Smith and Fuji apples are the best apples to use. Make sure you wash and dry them because there is a waxy film on the apples which will make the caramel not stick.

To make the sticks I cut a 12 inch dowel in half. Then cut out 5 inch by 1.5 inch scrapbook paper. I spread Mod Podge on the back of the paper and rolled it on the stick. It sealed perfectly!!


Beef Burgundy

(Source: Cooking Light Slow Cooker Cookbook)

1 (10-ounce) package fresh pearl onions
1 (2-pound) top round steak, trimmed and cut into 1 1/2-inch cubes
2 1/2 cups sliced onion (1 large)
1 garlic clove, minced
Cooking spray
1/3 cup all-purpose flour
1 1/3 cups less-sodium beef broth
1/2 cup Burgundy or other dry red wine
2 tablespoons tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (8-ounce) package mushrooms
3 cups hot cooked medium egg noodles (about 4 cups uncooked pasta)
Thyme leaves (optional)

1. Drop pearl onions in boiling water; cook 1 minute. Drain onions; peel.

2. Heat a large nonstick skillet over medium-high heat. Add steak; saute 5 minutes or until browned. Place steak in a 3-quart electric slow cooker. Add sliced onion and garlic to pan; coat with cooking spray, and saute over medium-high heat 5 minutes or until tender. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over onion-garlic mixture; cook 1 minute, stirring constantly. Gradually add broth, wine, and tomato paste, stirring constantly. Cook 1 minute or until thick. Add pearl onions, dried thyme, salt, pepper, bay leaf, and mushrooms.

3. Pour wine mixture over steak in cooker. Cover and cook on LOW 6 to 7 hours. Discard bay leaf. Serve over noodles. Garnish with thyme leaves, if desired.

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.

Ultimate BLT sandwich

This is the ULTIMATE BLT sandwich! You don't have to go to Gandolfos any longer, this sandwhich is easy to make and SO delicious!

Tip: Crock pot your chicken for extra juicy and tender meat. You can also use Turkey Breast instead of chicken if you would like. Both are great to cook in your crock pot and use for this sandwhich. I usually crock pot several pounds of chicken with Montreal Steak Seasoning and then use half for this sandwhich and then the other half of the chicken for another meal later on in the week.

Ranch BLT Chicken Sandwich
1 loaf French Bread
1 lb. bacon, cooked & grease drained
2 tomatoes, sliced
1 c. ranch dressing
Shredded Cheddar Cheese
Chicken
Avocado

Brown bacon until crispy, drain grease and let sit on a paper towel. If you want chicken pieces on your sandwich as well, cook the chicken until done with Montreal Steak Seasoning and cut into strips. Slice tomatoes and avocados. Cut the French bread loaf horizontally and lay flat on a cookie sheet. Spread ranch dressing on the bread loaf generously. Put the avocado, tomatoes, bacon, chicken and cheese on top of French bread. Broil sandwich open face until cheese is melted. Serve warm out of the oven.

Zucchini bread


INGREDIENTS
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

DIRECTIONS
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Swiss Fondue

From Cache Valley Cheese

1 lb. Swiss cheese, shredded
3 Tbl. cornstarch
1/2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. grated nutmeg
2 cups buttermilk
1 clove garlic
1 loaf French bread

Toss Swiss cheese with cornstarch, white pepper and nutmeg in saucepan or chaffing dish. Heat buttermilk with garlic clove over low heat. When hot, remove garlic and add Swiss cheese, stir constantly until cheese is melted. Serve from chaffing dish or casserole over a warmer

Corn bread cake


1 c. sugar
1 c. margarine
1 ½ c. flour
1 c. cornmeal
2 t. baking powder
2 t. salt
2 beaten eggs
1 ½ c. milk

Cream sugar and butter. Add rest of ingredients. Put in a greased 9x9 pan. Bake 350 for 30 minutes or until toothpick comes out clean. Can be doubled and baked in 9 x 13 for approximately one hour.

Chocolate crazy cake

by Cherrill Anderson

You'll need
3 cups flour
2 cups sugar
1/2 cup cocoa
2 tsp. soda
1 tsp. salt

3/4 Cup vegetable oil
2 tsp. vinegar
2 tsp. vanilla
2 Cups cold water

1 bag of chocolate chips

Sift all the dry ingredients together and then add all of the liquid ingredients.
Stir very well and bake in a greased and floured 9 X 13 inch pan. Bake at 350 degrees for 30 minutes.
Put chocolate chips on top of the cake as soon as you take it from the oven. When they have melted, spread evenly over the cake.

It is delicious and very moist.

Mighty Meaty Nachos

http://www.kevinandamanda.com/recipes/

(32 oz) Velveeta cheese
1 can Rotel tomatoes and green chilies
1 lb sausage, browned and drained
1 lb hamburger, browned and drained
1 small jar of salsa
1 can cream of mushroom soup
small, fajita sized flour tortillas (about 6″ in diameter)
3-4 cups vegetable oil
kosher salt

Spray crock pot with Pam and melt Velveeta cheese on high for 2 hrs. Then add rotel, meat, salsa and soup and mix together. Keep warm while making chips. Heat about 1″ of oil in a skillet over medium to medium high heat for about 5 mins. Cut tortillas into 1/4ths to make chips. Heat chips in oil for about 1 min on each side until golden. Remove chips to bowl lined to paper towels and sprinkle with a healthy pinch of salt. Serve chips and dips together to make Mighty Meaty Nachos!

Lime tortilla chicken

http://tasteslikechikin.blogspot.com/

1 cup finely crushed tortilla chips
2 T. vegetable oil
2 T lime juice
1 t honey
6 boneless, skinless chicken breasts
1 can (14.5 oz) mexican stewed tomatoes
1 t dried cilantro (or 2 T fresh)
1/4 t chili powder
1/4 t garlic powder
1 cup grated jack cheese

Preheat oven to 350 °F. Place finely crushed tortilla chips on plate. Combine oil, lime juice and honey in shallow bowl. Dip chicken breasts in oil mixture, then press in chips. Place in a greased jelly roll pan with sides. Bake for 25 min. or until chicken is cooked through.

While chicken bakes, puree tomatoes, cilantro, chili powder and garlic powder together in food processor or blender to make sauce.

Remove chicken from oven and spread evenly with sauce. Sprinkle with cheese. Continue baking until cheese melts, about 5-8 minutes. Serves 6.

SPRING ROLLS


You will need:
1/3lb ground pork
2 cups shredded cabbage
1 chayote, sliced in small strips
1 cup carrots, sliced in small strips
1/4t ginger, grated
1t chicken powder
1/2T oil
2 cloves garlic, minced
1/2 cup onion, chopped
salt & pepper
springroll wrappers
vegetable oil for frying

Procedure:
Saute' garlic, ginger and onion in oil.
Add ground pork, stir.
Add all vegetables and spices.
Drain excess juice in a colander.
In a wrapper, put about a tablespoonful on one corner.
Fold in one corner to cover meat mixture.
Fold both sides in and roll it forward.
Make sure the rolled meat is firm and secured.
Seal wrapper with water or egg white.
Fry both sides until golden brown.
Drain excess oil in paper towel.
Serve plain or with sweet and sour sauce

CHICKEN ROLLS


Ingredients
2 breasts chicken diced
1 pkg cream cheese
1 can cream of chicken
1/4 cup sour cream
1/2 cup milk
2 pkg crescent rolls

Directions
Pre-heat oven to 375. Mix cream cheese and half a can of cream of chicken. Stir in diced chicken. Unroll crescent roll and put a spoonful of mixture in the middle then roll. Pinching the open ends together so that the filling does not spill out. Sometimes I use two rolls together before I fill to make bigger servings. (as in the picture) Place on slightly greased cookie sheet and bake for 12 to 15 minutes or until golden brown. While baking; mix half a can of cream of chicken, sour cream and milk in blender. Heat in microwave. Serve over rolls as gravy.

Chicken Florentine Sandwich

source: Delicious Melicious by Melissa

Use a regular bun, a hoagy roll or whatever type of bread looks good.

2 chicken breasts to about 1/4 inch thickness and cook on the stovetop, seasoned with salt & pepper. While the chicken is cooking, Mix a few spoonfuls of chopped spinach (the frozen box, thawed), a little garlic, shredded parmesan cheese, and a little light mayo (enough to make the mixture spreadable) in a small bowl. Once chicken is done, cut into strips.

Spoon the spinach mixture onto the bread, top with chicken strips, and a 1/2 piece of your prefered cheese (provolone is a good choice) and broil for a few minutes until the cheese is melted and browned.

Chocolate chip cookies

By Rebecca Aulai

Ingredients
1 box spice cake
1 can (15 or 16 ounce) pumpkin
1 cup (a big handful or 2) of chocolate chips.
1 cup applesauce for softer cookies.

Bake at 350 for @ 19 minutes

Celestial Bar

by Tianne Boman.

This is a keeper in the Bennett family.

Pre heat oven to 350 degrees

1 C. Butter
2 C. Firmly packed Brown Sugar
1 t. Vanilla
1/2 t. Almond Extract
Cream together until fluffy.

3 Eggs - Add one at a time - beat well.
2 C. Sifted Flour
1/2 t. Salt
1 1/2 C. Finely chopped nuts (Optional) I don't usually put in the nuts. Mix well.

1 oz Semi Sweet Bakers Chocolate Bar
Divide batter in half - Add 1oz of melted semi sweet bakers chocolate to one half of the batter and mix well.
In a greased and dusted 9 1/2 X 13 1/2 pan - drop and alternate the batter a tablespoon at a time.
Put in oven just for a few seconds to soften the batter so you can run a knife through the the batter to produce a marble effect throughout to spread in the pan.
Bake for 15 - 18 min. at 350 degrees

FROSTING
2 C. Powdered sugar
1/2 C. Butter
1/3 C. Evaporated milk
1 t. Vanilla
Beat until smooth. Frost when the bars have cooled and drizzle Chocolate Syrup over the top. ENJOY!

Strawberry-Triffle Cake


By DeAnn Angilau.

This is a simple & delicious recipe cake.

Ingredients
2- Pound cake mixes
1-small pkg strawberry or raspberry jello mix
1 large pkg instant vanilla pudding
1 quart heavy whipping cream or large tub cool whip
approx 3-4lbs sliced strawberries

Method
Bake the pound cakes in 2 9x13 pans. (cut into squares)
Make the jello, but don't set it up. (You want Jello water)
Make pudding according to package
Add sugar to taste to heavy cream and 2 tsp. vanilla.
Beat heavy cream to make whipped cream.

In a large triffle bowl place the cake on bottom. Poke holes in cake with fork. Drizzle the Jello water over the cake( 2- 4 tbsp.) Then add a layer of stawberries. Then add a layer of pudding and then whipped cream. Repeat layers until you reach the top. Top with sliced strawberries.

This recipe uses a big triffle bowl. You could half it and do a smaller one. Also I usually don't end up using all the Jello.

Barbeque Chicken Drumettes

http://www.stephanieskitchen.com/
adapted from Martha Stewart

1 cup ketchup
1/2 cup packed brown sugar
1 tablespoon worcestershire sauce
1 tablespoon cider vinegar
course salt and black pepper
2 pounds chicken drumettes, patted dry

Method

1. In a medium bowl, whisk together ketchup, sugar, worcestershire, and vinegar; season with salt and pepper. Set aside 1/2 cup for tossing raw chicken; use rest for baked chicken.
2. Preheat oven to 450 degrees.
3. Place drumettes on baking sheets and toss with 1/2 cup sauce.
4. Bake chicken until opaque throughout, 20-25 minutes, rotating sheet halfway through. Toss baked drumettes with a little more sauce and serve the remaining sauce on the side.

Crush Hot Potatoes

http://thepioneerwoman.com/

New Potatoes (or other small, round potato),
Olive Oil,
Kosher Salt,
Black Pepper, and whatever herb you like. I’m using Rosemary.

Begin by bringing a pot of salted water to a boil. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender.
Next, generously drizzle olive oil on a sheet pan. When the potatoes are tender, place them on the cookie sheet…giving them plenty of room to spread out.
Next, grab your potato masher and gently press down on the potato until it slightly mashes… Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie. Repeat until all are flattened.
Next, brush the tops rather generously with olive oil. Next, grab some Kosher salt. You can use regular salt, but I’d really recommend using kosher. It adheres to the potatoes more easily and really flavors them nicely without getting too salty. add generous with fresh ground black pepper. Now, you can grab some chives…or thyme…or whatever herbs you have available. Whatever herb you use, just chop it pretty finely and sprinkle over the top. Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes…or until they’re golden and crispy and sizzling.

Chicken Salad

http://simplyrecipes.com/

Ingredients
3/4 lb (2-3 cups) of cooked chicken meat, coarsely chopped
2 stalks celery, chopped
1/2 red bell pepper, seeded and chopped
4-6 green olives, pitted and minced
1/4 cup of chopped red onion
1/2 to a whole apple, cored and chopped
1/3 head of iceberg head lettuce, sliced and chopped

5 Tbsp mayonnaise
1 Tbsp plum preserves, or any sweet berry preserve (or a lesser amount of honey)
2 teaspoons fresh squeezed lemon juice
Salt and pepper to taste

Method
1 Prepare all of the salad ingredients and combine them in a large bowl.

2 Prepare the dressing separately. Combine the mayonnaise, preserves, and lemon juice. Taste for proper balance. The dressing should not be too sweet nor too sour. Adjust the ingredients until you have achieved the balance you want. Add salt and pepper to taste.

Cheesy Bread

http://simplyrecipes.com/

Ingredients
8 oz shredded Mozzarella cheese
1 lb shredded sharp cheddar cheese
1/2 to 1 cup chopped green onion (to taste)
1/2 cup mayonnaise
2 Tbsp sour cream (optional)
3-4 cloves garlic, minced
1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted
1 to 2 loaves of French or Italian bread (I used Ciabatta), depending on the size of the loaves

Method
1 In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.

2 Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.

3 Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.

Cobb Salad


3 cups chopped Romaine lettuce
½ cup cubed, cooked chicken
1 hard boiled egg, chopped
½ avocado, chopped
1 small tomato, chopped
½ cup chopped mushrooms
¼ cup chopped onion
Feta cheese, crumbled
2 tablespoons of dressing (recipe below)

Dressing:
¼ cup water
¼ cup red wine vinegar
¼ teaspoon sugar
1 teaspoon lemon juice
2 teaspoons salt
¾ teaspoon freshly ground black pepper
¾ teaspoon Worcestershire sauce
¼ teaspoon dry mustard
1 clove garlic, finely minced
¼ cup olive oil
¾ cup vegetable or canola oil

To make the dressing, blend all ingredients except the olive and vegetable oils. Once other ingredients are blended, slowly add the olive and vegetable oils until well blended. Toss with all other ingredients. Store remaining dressing in a covered container in the refrigerator.

Mexican Rice

by Lina Divincenzi

2 Tbsp oil

1 cup rice

1/2 cup chopped white onion

1 clove garlic

1/2 tsp salt

1/2 tsp cummin

2 large tomatoes

1 1/2 cup chicken broth liquid

1 cube of chicken broth

1/3 cup peas

Heat oil. Add rice and cook it stirring constantly until rice turns opaque white. Add onions, garlic, salt & cummin. Stir it for 1 minute. Add tomatoes. Cook and stir the mixture constantly . Add the chicken broth liquid & the cube of chicken broth. Mix well and heat it to boil. Reduce the heat to low. Cover and simmer the rice until almost tender (about 15mn) then stir in the peas. Cook it covered until rice is done.

French Breakfast Puffs

(picture and recipe from The Pioneer Woman Cooks Blog)

3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk

1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden.

In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

LEMON-BLUEBERRY CREAM SCONES

by Carlene Duda

2 cups flour
1/4 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 cup dried blueberries
1 tsp. grated lemon peel
1 1/3 cups cream
1 cup powdered sugar
2-3 tsp. lemon juice

Preheat oven to 400F.

In a large bowl, mix flour, sugar, baking powder and salt with a fork. Stir in blueberries and 1 tsp. lemon peel. Add cream all at once; stir just until dry ingredients are moistened.

On a floured surface, gently knead dough until smooth. Pat dough out about three quarter inch thick. Cut with a round 2-inch biscuit cutter. Place 2 inches apart on an ungreased cookie sheet.

Bake 12-15 minutes or until light golden brown. Cool 15 minutes.

SPINACH & APPLE SALAD

By Julie Clavell.

Here's a delicious recipe salad and one of our favorite.

8 cups or 9 oz. bag fresh baby spinach
2/3 Cup dried cherries or craisins
2 medium crisp, tart apples, unpealed & diced ( I personaly never use them in my salad)
1/2 cup crumbled fat-free feta cheese
fresh blueberries (optionnal)

Poppy Seed Dressing
2 Tbsp. honey
2 Tbsp. lemon juice
2 Tbsp. chopped red onion
3 Tbsp. extra virgin olive oil
3 Tbsp. water
1 1/2 tsp poppy seed

1- Layer spinach, cherries or craisins, apples, feta & blueberries (if you wish), in a large salad bowl.
2- Shake dressing ingredients in a jar or whip in blender
3- Pour dressing over salad just before serving. Toss together gently.

ORANGE ROLLS


ROLLS
1/2 cup sugar
1/2 cup shortening
2 tsp salt
1 1/2 cup warm water
4 1/2 cups Better for Bread Flour - divided (note: You may want to add a little bit more flour if needed)
3 eggs, well beaten
2 Tbsp rapid rise yeast

Mix all ingredients together in mixer except for yeast and half of the flour. Then sprinkle yeast on mixture and add remaining flour. Mix until sticky. About 5 min. Place in lightly greased bowl and cover with a towel. Raise until double. About 2 hours.

Punch dough down and cover bowl with a damp towel. Refrigerate. (I make the dough the night before and then refrigerate it till whenever I'm ready to make it the next day)

Roll out as desired. Shape. (I divide the dough into thirds, roll each ball into about a 14" circle (about 1/4" thick) like a pizza crust and then use my pizza cutter to cut it into 12 triangles, then I roll them up into crescent shapes) Brush with melted butter. Place on baking sheets and cover lightly with plastic wrap sprayed with cooking spray. Let raise 2-3 hours. Bake at 350 for 15-20 min or 375 for 12 min.

Makes 3 dozen

FILLING
2 Tbsp melted butter
1/2 cup sugar
1 tsp orange rind (I use more)
1/2-1 tsp orange juice

GLAZE
1 cup powdered sugar
2 Tbsp orange juice
1/2-1 Tbsp grated orange rind
1 Tbsp melted butter

Brush filling onto rolls before rolling them up (and before they rise) so it's on the inside, then dip tops of rolls in glaze when rolls have cooled. Makes enough for 16-20 rolls.

CHOCOLAT DIP


10 oz. of semi-sweet chocolate chips
14 oz of can sweetened condensed milk
1/4 c. of milk

In a heavy saucepan, melt chocolate over low heat, stirring constantly. Stir in condensed milk until smooth. Add milk. Blend well. let cool and then pour into serving dishes. Dip your favorite cut up fruit, cookies, cake pieces, or Ruffles with ridges potato chips.