Saturday, November 28, 2009

Raspberry Chicken
Maija-Liisa N. Adams

To broil 5-6 inches from the flame, place chicken directly in broiler pan without the rack --

1 2.5-3 lb. broiler fryer chicken, cut up or your favorite pieces of chicken
vegetable oil
1 10 oz. package frozen red raspberries (quick-thaw pouch)
2 teaspoons cornstarch
1/4 teaspoon ground cinnamon
2 tablespoons butter
1 teaspoon lemon juice
1/4 cup sliced almonds

Preheat broiler. Brush chicken with oil. Season with some salt and pepper. Place chicken, skin side down or remove skin, on broiler rack. Broil 5-6 inches from heat 20 minutes or until browned; turn. Broil 10 minutes more. Meanwhile, thaw raspberries; drain, reserving syrup. If the package of raspberries you bought didn't produce any syrup, use a little bit of raspberry jam and water as the base. In saucepan blend syrup into cornstarch; stir in cinnamon. Cook and stir until bubbly. Stir in butter and lemon juice. Gently stir in berries and nuts. Serve with chicken. Makes 4 servings.

  • Artichoke Dip
  • Sarah d'Evegnee

  • 1 cup mayonnaise
  • 1 can (7 oz) mild diced green chilis
  • 1 cup grated Parmesan cheese
  • 1 package cream cheese, softened
  • 2 (6.5 ounce) jars marinated artichoke hearts, drained

  • Preheat oven to 350 degrees. In a large bowl, thoroughly mix all ingredients. Transfer the mixture to an 8x8 inch baking dish or a hollowed round loaf of bread. Bake 30 minutes, or until the surface is lightly browned and bubbly.

Lindsey's Bread Sticks
Lindsey Dewey

1 loaf frozen Rhodes bread dough
1/2 stick butter
Parmesan cheese
Salad Supreme seasoning

At lunch time, place one loaf of frozen bread dough on a greased cookie sheet. Cover with plastic wrap that has also been sprayed with non-stick spray.

One hour before meal time, take the loaf and place it on a floured surface. Roll out flat. Using a pizza cutter, cut the loaf into 1/2-inch thick slices. Melt the butter. Take each strip and dip it into the butter. Twist the strip a few times and then place it on a cookie sheet. Place all of your twisted strips close to each other so that they are touching. Sprinkle the breadsticks with Parmesan cheese and Salad Supreme (or paprika). Let rise one more hour with plastic wrap covering the strips.

Heat your oven to 400 and bake the breadsticks for 10 minutes. Enjoy!

Cinnamon Bear Popcorn
Debbie Richards

2 cubes butter, melted

1 1/3 C. sugar

½ C. karo syrup

Boil 3 minutes

Turn off heat and add 1 tsp. vanilla

Pour over:

2 bags microwave popcorn

2 C. mini marshmallows

8-12 oz. cinnamon bears cut into thirds

Spread on wax paper to cool

White Chocolate Candy Cane Popcorn
Janeese Summers

1/2 cup unpopped popcorn (16 cups popped
2 cups white chocolate chips
1/2 cup crushed peppermint candy canes

Pop popcorn (popcorn may be lightly buttered and salted if desired). Melt white chocolate chips in microwave thirty seconds at a time, stirring after each 30 seconds. Stir in melted chocolate and candy canes and cool.

Salsa Cream Cheese and Crackers

Maija-Liisa N. Adams

1 package cream cheese
pour your favorite salsa over it
serve with your favorite crackers

It's quick, easy and tasty.

Thursday, November 12, 2009

I took the pictures after I got back from a Stake Meeting, so you can see some of the food in its "Post Party" state. My favorite picture is of Kelly's lone green bean!

Mindy Jensen

Mix together:
1c. sugar
3/4 c unsalted butter
1/4 c molasses
1 egg beaten

2c. flour
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 tsp. salt
1 tsp. baking soda
bake at 350 for 15 min.

Let cookies cool and then ice:
1 1/2 c powdered sugar
1/4 c. melted butter
2 T milk
1 tsp. vanilla
food coloring

Secret Ingredient Green Beans
Kelly Eyring

2 lbs green beans
1 Tablespoon anchovy paste
2 Tablespoons olive oil
3 Tablespoons unsalted butter
2 teaspoons minced garlic
½ cup chopped fresh Italian flat leaf parsley

Trim green beans and cut diagonally in to bite sized pieces. Steam until crisp-tender remove from pan and cover with foil to keep warm reserving cooking water. Whip anchovy paste into olive oil. Melt butter in a skillet over med-hi heat. Saute garlic until golden, stir in anchovy mixture, beans and 1 Tablespoon of steaming cooking liquid, heat through. Toss with parsley. Add some pine nuts if you like.

Don’t tell anyone that there is anchovy paste in here. Your kids will love these beans, people will try to guess what makes them so good. The minute you tell, the party will be over but until then enjoy a great alternative to the usual green bean dish of fried onions and cream of mushroom soup. We have never gone back.

Christmas Morning Sausage Casserole
Sarah d'Evegnee

This is what we gorge ourselves on late Christmas morning when we're in a sugar fog from the goodies in our stockings and need something substantial! I make it the night before, and then just stagger over to the oven in the morning and pop it in! Everyone loves it because it has it's own unique Breakfast Casserole twist!

1 pd sage flavored breakfast sausage (if you can't find it at our impossibly poorly stocked grocery stores, you can just add about 2 t dried sage to regular breakfast sausage. I have dried sage if you need to borrow some.)
1/2 cup onion shredded (when I am in a particularly lazy stupor, I use about 1/4 cup dried minced onion--they have them at Walmart for a mere 50 cents a bottle!)
3 cups frozen shredded potatoes (I like to use the o'brien kind, but it just depends if you have eaters who don't like onions and green peppers)
1/4 cup butter, melted
12 oz shredded cheddar cheese (I usually use sharp for more flavor)
1 16 oz container cottage cheese (I know! Weird! But you can't tell that's what's in it when you eat it, huh?)
6 eggs

Brown sausage and onion and set aside to cool. Thaw potatoes (I just do it in the microwave) and mix in melted butter. Put potatoes in the bottom of a 9x13 pan and spread evenly. In a mixing bowl, add eggs and mix thoroughly. Then add sausage and onions, cheese, and cottage cheese and stir well. Pour egg mixture on top of potatoes (I know it just sounds like it's the wrong way to go about it, but it really does work!). Bake for one hour at 375 (You may need to put foil on top the last few minutes so the edges don't burn. (This can be assembled the night before, which is what we usually do late Christmas Eve. I brown the sausage while I'm wrapping presents and then just throw it all together in a whirl of eggs, cheese, and grace!) Enjoy! This is our favorite breakfast casserole and we've tried a bunch!

Holiday Cheeseball
Lindsey Dewey

1 pkg. cream cheese - softened
1 jar of Kraft Old English cheese
1 1/2 oz. crumbled blue cheese
1 TB grated onion

Mix the above ingredients together. Roll in crushed walnuts with a little parsley for color. Serve with crackers, fruit, etc. Keep refrigerated.

Christmas Butterhorns
Debbie Richards

2 C. flour
2 sticks melted butter (1 C.)
1 egg yolk
1 C. sour cream
Mix together and shape into 4 balls
Chill at least four hours or overnight

Mix together:
¾ cup sugar
1 tsp cinnamon

Roll each ball out like pie crust—round and thin (use a little flour so it doesn’t stick)
Sprinkle with cinnamon and sugar
Cut like pizza to make wedges
Roll up from wide end like a crescent roll

Place on cookie sheet (can be close together)
Bake at 350 for 30 minutes until golden brown

1 C. powdered sugar
1 tsp. vanilla
Boiling water to make a thin glaze (less than ¼ cup?)

Glaze when hot, then again when cool

Sweet Potatoes and Apples
Shelly Rigby

Cook 4-5 large yams in salted water until tender. Cool, peel and slice (Approx. 3/8 inch thick). Peel and slice 2 large baking apples (Granny Smith, Macintosh, Rome etc.).

1 c. orange juice
1 ½ c. water
½ c. brown sugar
½ c. white sugar
2 rounded Tbs. cornstarch
4 Tbs. butter

Boil orange juice, water, brown sugar, and white sugar. Stir in cornstarch mixed in a little water. Add butter after thick.
Assemble in 9x13 pan. Place one layer of yams in pan (sprinkle lightly with salt). Add a layer of sliced raw apples, pour half of the sauce over yams and apples. Repeat so there are two layers of each. Pour remaining sauce over top. Cover with foil (remove the last 15 minutes). Bake 350* for 1 hour.

Porkkana Laatikko (Carrot and Rice Casserole)
Maija-Liisa N. Adams

This is a traditional Finnish carrot and rice casserole. When my Mother served guests a Finnish meal, this was often on her menu and we always have it at Christmas time. It's a great compliment for meat dishes, especially ham, which Finns eat for Christmas dinner. Freezes well. Serves 6-8.

1 1/2 lbs. carrots, peeled and sliced
1/2 cup uncooked rice
1 cup half and half
1 egg, beaten
2 tablespoons brown sugar
salt to taste
2-3 Tbs. chopped almonds

Boil carrots in salted water until done. Drain and save the water. Remove carrots from pan and add enough water, if necessary, to make 1 1/2 cups pour rest of of liquid back into the pan and let it come to a boil. Stir in uncooked rice. Cover and steam on low for 20 minutes. Meanwhile mash cooked carrots. Add half and half, beaten egg, and brown sugar, mixing well. When rice is done, stir into carrot mixture, adding salt to taste. Pour into a well greased 1 1/2 quart casserole dish. Bake at 350 for 45 minutes.

Sweet Potato Casserole
Gen Rawlings
If you make it with 2 cups of yams it will definitely be a dessert, not a side dish. I make mine with 6 medium yams (which is at least 6 cups) and it's still really sweet. If you prefer to induce sugar comas, go ahead and do the 2 cup thing. : )

2 cups sweet potatoes (I use yams instead, and about 6 cups of them)
1/2 cup melted butter
1/2 tsp salt
1 cup sugar
2 eggs
2 tsp vanilla
1 T flour

1 cup chopped nuts (I use pecan halves--it's prettier)
1/3 cup flour
1/3 cup melted butter
1 cup brown sugar

Mash yams, then add butter, sugar and salt. Add eggs, vanilla and flour.

Make topping. Melt the butter, then add flour and brown sugar. Stir nuts in. Sprinkle over the top of the yam mixture

Bake at 350˚ for 30 minutes or until top is bubbly.

"Chocolate Roll"
Maria Thomas
(Recipe Coming Soon!)

Tuesday, November 10, 2009