Friday, March 4, 2011

Pumpkin Cookies(This recipe is already doubled in order to use the full can of pumpkin and then freeze some of the dough for later use)

1 cup shortening
3 cups sugar
1 can (15oz.) of pumpkin
2 eggs
2 tsp. vanilla
5 1/4 cups flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
1 tsp nutmeg
1 tsp cinnamon
1 package (12oz) of chocolate chips
(nuts optional)

Blend shortening and sugar. Stir in pumpkin, eggs, and vanilla. Add flour, salt, soda, powder, nutmeg, cinnamon and mix well. Add chocolate chips. Place on lightly greased pan (or use parchment paper) bake at 350 degrees for 10-12 minutes.

Sunday, February 6, 2011

2010 Christmas Soups From Progressive Dinner

Two soups from 2010 RS Christmas Progressive Dinner

Serves 6-8

1 ½ pounds ground beef (about 2 cups pre-cooked)
1 ½ cups chopped onion
3-4 cloves garlic, minced
32 oz can diced tomatoes
32 oz can dark red kidney beans, drained
16 oz can tomato sauce
1 Tablespoon chili powder
1 teaspoon dried basil, crushed
2 Tablespoons brown sugar
½ teaspoon salt and pepper
In a large saucepan cook ground beef, onion, and garlic till meat is brown. Drain fat. (If using pre-cooked ground beef, than brown onion and garlic in a little olive oil before adding the rest of the ingredients).
Stir in undrained tomatoes, and drained beans. Add rest of ingredients and bring to a boil. Reduce heat and simmer for at least 20 minutes.

Broccoli and Cheese Soup (for bread bowls)(bread bowls bought from King Sooper’s bakery)
Serves 8-10
(use at least a 6 quart pan)

Bring to a boil:
3 quarts water (12 cups)
4 Tablespoons chicken bouillon granules
Reduce heat to medium and add:
5-6 cups of fresh broccoli crowns, cut into small pieces
Cook until broccoli is tender (approximately 10 minutes).
Meanwhile, in separate sauce pan, melt on low:
3 cubes of butter
Then add to the melted butter:
1 cup and 2 Tablespoons of flour
Stir the butter and flour mixture into the water and broccoli mixture and stir until smooth
15 oz jar of Cheese Whiz
Stir until mixture comes back to a boil and the Cheese Whiz is melted.
Either serve or place in crockpot on lowest setting until ready to serve.

Friday, August 28, 2009

Homemade Ranch Dressing Shauna Thompson

1 C. Mayonaise
1/2 C. Sour Cream
1/4- 1/2 C. Buttermilk
1/2 tsp. Dried Chives (Fresh in the summer)
1/2 tsp. Dried Dill Weed
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Dried Parsley (fresh in the summer)
1/8 tsp. Seasoning Salt
1/8 tsp. Pepper

(If you love Cilantro as much as I do add about 1 Tbs. chopped to mix)

Combine all ingredients in a mason jar, shake well and refrigerate. Enjoy! This recipe by Sherelle christensen.

Mango Black Bean Salad Raydene Slater

2 Ripe Mangos Cut Into Bite Sized Pieces
2 Cans Black Beans
1/4-1/2 C. Chopped Red Onion
1 Bunch Cilantro Chopped
Juice Of 2 Limes

Mix all together. Enjoy!

Pasta Salad Judi Beech

1 Package Rotoni Pasta Cooked and drained
Chopped Vegetables to your liking
1 Bottle Italian Salad Dressing
Cut Up Pepperoni
Grated parmesan Cheese

Cook pasta and drain. Cut vegetables and pepperoni. Mix all together and add salad dressing and parmesan cheese. Enjoy!

Oreo Truffles Lanita Wimer

1 Package Double Stuff Oreos
1 Package Cream Cheese, Softened
1 Package White Almond Bark Or Melting Chocolate

Run Oreos through the food processor or blender until fine crumbs. hand Mix with softened creem cheese. Roll into balls. Chill for 1 hour. Melt almond bark or chocdolate according to directions. Dip balls into chocolate and cover. chill for 10 more minutes. Serve and enjoy!

Friday, December 12, 2008

Gaye's Microwave Fudge Paula McBride

4 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
1/2 cup butter
1/4 cup milk
2 teaspoons Vanilla extract

Grease a 9x9 inch dish.
In a microwave safe bowl, stir together confectioners' sugar and cocoa. Pour milk over mixture and place butter in bowl. Do not mix. Microwave until butter is melted, 2 minutes. Stir in vanilla and stir vigorously until smooth. Pour into prepared dish.
Chill in freezer 10 minutes before cutting into squares.

Cook Time: 2 min.
Ready in 15 min.
Yields: 12 servings.
2 teaspoons vanilla extract