Poppyseed Bread
3 eggs
2 ½ c sugar
1 c oil
1 ½ tsp almond extract
1 ½ tsp vanilla extract
2 tbs popplyseed
3 c flour
1 tsp salt
1 ½ tsp baking powder
1 ½ c milk
Combine eggs, sugar oil, vanilla, almond & poppyseed. Set aside. Combine dry ingredients pour in to wet ingredients alternating with milk. Pour in to pans
Baking time: Small loaves about 35-40 min.
GLAZE:
¾ c sugar
¼ c orange juice
½ tsp vanilla
½ tsp almond
2 TBS butter.
Bring to a boil set aside until bread comes out of oven
AS SOON AS IT COMES OUT OF THE OVEN: poke holes into hot bread & cut around the edges. Spoon glaze onto loaves let cool ½ hour before removing.
Old Fashion Candied Yam Recipe
4 yams peeled
2 cups of brown sugar
½ cup of butter
¼ water
3 cups of miniature marshmallows
1/3 cup chopped pecans
Slice peeled yams into medallion size pieces. Place yams into a large sauce pan and cover with cold water. Bring sauce pan to a boil and cook yams until slightly tender. Remove yams from heat and drain off water. In a large sauté pan, add brown sugar, butter, and water. Bring sugar mixture to a boil and allow to boil and boil for 1 minute. Place pre-cooked yams into sugar mixture and cook for 5 minutes on each side. Place yams in a 9x13 baking pan and pour any remaining sugar mixture over them. Sprinkle tops with marshmallows and chopped pecans. Bake in a 350 degree oven for 20 minutes or until marshmallow has melted and is a beautiful golden brown color. Serve and enjoy!
Pumpkin Bread
5 cups of flour
1 cup of shortening
4 cups of sugar
6 eggs
3 cups of pumpkin
1 cup of water
¾ tsp baking powder
3 tsp baking soda
2 ½ tsp salt
1 ½ tsp cinnamon
1 ½ tsp ground cloves
Cream shortening and water. Stir in eggs, pumpkin, and water. Blen in flour, soda, salt, baking powder, cloves, and cinnamon. Pour in greased baking pans. Bake at 350 30-35 minutes for medium loaves.
Thursday, October 7, 2010
Saturday, August 28, 2010
Fall Gardening Notes
Great Magazine for tips-
http://www.gardengatemagazine.com/
Just a few tips
In the fall write the name of your plant on a plastic knife or popcycle stick and put it next to your plant so you remember what you planted where.
Keep tags of all of the plants you buy and then write note on post-it notes so that you know what worked and what didn't and what to try next year.
Keep watering everything until there is a layer of snow.
When growing plants in containers
-Dump your soil out in the fall. Don't reuse the soil.
-Use bleach and scrub out the containers. Then allow them to air dry in the sun.
Now is a good time to plant bulbs. Plant them 3 times deeper than the size of the bulb. If you plant a tulip 10" deep it can become a perennial.
For Fall after it freezes then it is time to cut down your perennials and cover. Don't cut woody plants such as butterfly bushes till spring as well as hosta. You can cover up your plants with mulch, 1/2 inch of manure, or "Soil Pep."
Happy Fall Gardening!
Just a few tips
In the fall write the name of your plant on a plastic knife or popcycle stick and put it next to your plant so you remember what you planted where.
Keep tags of all of the plants you buy and then write note on post-it notes so that you know what worked and what didn't and what to try next year.
Keep watering everything until there is a layer of snow.
When growing plants in containers
-Dump your soil out in the fall. Don't reuse the soil.
-Use bleach and scrub out the containers. Then allow them to air dry in the sun.
Now is a good time to plant bulbs. Plant them 3 times deeper than the size of the bulb. If you plant a tulip 10" deep it can become a perennial.
For Fall after it freezes then it is time to cut down your perennials and cover. Don't cut woody plants such as butterfly bushes till spring as well as hosta. You can cover up your plants with mulch, 1/2 inch of manure, or "Soil Pep."
Happy Fall Gardening!
Sunday, August 22, 2010
Zucchini Tacos
Saute' first 4 ingredients in olive oil
1-2 Zucchini's sliced
1 Yellow Squash (optional)
1 Red Onion Sliced
1 tsp minced garlic
Once these ingredients have cooked and are starting to be transparent add and let cook till the beans and corn are warm
1 can black beans
1 can of corn (or fresh)
bunch of cilantro chopped
1-2 jalepeno's chopped (I remove the seeds so it isn't too hot)
You can then put on corn, wheat, or white tortilas. I put a little cheese, sour cream, salsa, and sometimes guacamole.
1-2 Zucchini's sliced
1 Yellow Squash (optional)
1 Red Onion Sliced
1 tsp minced garlic
Once these ingredients have cooked and are starting to be transparent add and let cook till the beans and corn are warm
1 can black beans
1 can of corn (or fresh)
bunch of cilantro chopped
1-2 jalepeno's chopped (I remove the seeds so it isn't too hot)
You can then put on corn, wheat, or white tortilas. I put a little cheese, sour cream, salsa, and sometimes guacamole.
Wednesday, July 14, 2010
Cooking Group Cookout!
Wednesday July 14th at 7 pm. In Lynise Mason's Backyard. Please bring a chair Hope to see you there!
Sunday, April 11, 2010
Recipe from R.S. Birthday Enrichment Night
We had a great turn out at the Relief Society Birthday Celebration Enrichment Night.
Great food! Great Company! Great program! Big Thanks to Sondra and everybody else who helped make this such a great night!
Since so many people requested the recipe, here it is:
Sorry for all the funny commentary, but this is how I got the recipe from my friend, so I will just post this the way I got it! :)
Total Prep-Time: 18 hours, technically. But most of that is just waiting for the pork to cook. I’d say active cook time for the entire meal was perhaps an hour, maybe 1 hour 15 mins. Lots of this meal (dressing, pico) can be made before-hand and kept in the fridge until it’s time to eat.
Is the recipe easy to follow: Extremely easy. It’s mostly chop, dump and marinate. Easy-peasy. Are the ingredients easy to find: It took me a bit of searching in the Mexican Food section to find Chipotle Chilies in Adobo Sauce, and also a bit of googling to figure out what, exactly, a tomatillo looked like. But I found everything at my grocery store. Do you need special equipment: Large-ish crock pot and a blender. A food processor would make quick work of the pico, although I chopped mine by hand. Does the end result taste delicious: Oh. My. Laws. YES! Yes, yes, yes, yes, yes! This was the best meal I have ever made, hands down, no questions. And there were enough leftovers for neighbors, friends, family, room-mates, and a couple of meals for me. This makes a ton of food, but it will be eaten quickly. Try it, taste it, and you’ll understand why. Fan-tabulous!
Cafe Rio Pork Barbacoa
5-6 lb. pork roast
21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (I used hot)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper
Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. (I started my Pork Adventure at midnight and everything worked out perfectly for Sunday dinner at 6:00 pm.) After 12 hours, drain pork (retain liquid if you want sauce for burritos, simply mix with a can of verde enchilada sauce and away you go).
Mix remaining ingredients until sugar dissolves. I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them. I also rinsed out the can with Dr. Pepper for more adobo goodness. My version had a fairly good kick to it, but if you LOVE hotness, then blend everything + 2 or 3 chilies in the blender. (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).
Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.
Take out roast and shred, add back into sauce and cook for 2 more hours. At this point the meat was so tender it practically shredded itself.
Cafe Rio Tomatillo Dressing
Do not skip this part, the dressing is my favorite part of the salad! Creamy and spicy and zesty, it is absolute heaven. I actually use leftover dressing for a tomatillo-cilantro salsa, this stuff makes regular, everyday corn-chips taste like exotic, savory treats. (Because we all know, corn is not exotic on it’s own.) If it can transform corn chips, just IMAGINE what it will do for your salad! Besides, it takes 3 minutes to put together.
1 pkg. Ranch dressing mix
3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime
Dump everything in a blender and blend until smooth. Refrigerate in air-tight container (or your entire fridge will smell like garlic and cilantro).
Easy Pico de Gallo
3 tomatoes, diced
1/2 bunch of cilantro, minced
1/2 sweet onion, minced
1 section of green pepper, minced
3-4 cloves garlic, minced
about 1/3-1/2 cup vinegar (use your best judgement)
salt and pepper
Mix it up really well and refrigerate. I put my pico in a Tupperware and shook it up really well right before serving to re-mix.
Now, invite some people over and get cooking! Do you remember how to put together the salad?
• Tortilla/Tostada Shells – you can make your own, mine came from a package.
• Cheese -it is a good idea to warm these two up so the cheese is a little melty.
• Beans – black or pinto (mine came straight out of the can, warmed in the microwave with a little garlic powder and green Tabasco sauce).
• Rice – don’t be stingy now!
• Pork - I am actually salivating while writing this post…
• Lettuce – Shredded Romaine, you want small enough pieces to get a little of everything on your fork
• Pico de Gallo – I like extra pico, so I give myself an extra scoop.
• Tortilla Strips – slice a corn tortilla into strips, brush with olive oil and salt and pepper and bake on a foil-covered sheet for 15-20 minutes at 350-ish. (I was told you can buy the tortilla strips at the bakery at Smith's)
• Creamy Tomatillo Dressing – I like to keep mine on the side so my lettuce doesn’t get too slobbery.
• This is really best served with a cold Dr. Pepper with a few slices of lime squeezed into it, but if that seems like Dr. Pepper overload, your beverage of choice will probably be fine.
Enjoy Now!!!
Great food! Great Company! Great program! Big Thanks to Sondra and everybody else who helped make this such a great night!
Since so many people requested the recipe, here it is:
Sorry for all the funny commentary, but this is how I got the recipe from my friend, so I will just post this the way I got it! :)
Total Prep-Time: 18 hours, technically. But most of that is just waiting for the pork to cook. I’d say active cook time for the entire meal was perhaps an hour, maybe 1 hour 15 mins. Lots of this meal (dressing, pico) can be made before-hand and kept in the fridge until it’s time to eat.
Is the recipe easy to follow: Extremely easy. It’s mostly chop, dump and marinate. Easy-peasy. Are the ingredients easy to find: It took me a bit of searching in the Mexican Food section to find Chipotle Chilies in Adobo Sauce, and also a bit of googling to figure out what, exactly, a tomatillo looked like. But I found everything at my grocery store. Do you need special equipment: Large-ish crock pot and a blender. A food processor would make quick work of the pico, although I chopped mine by hand. Does the end result taste delicious: Oh. My. Laws. YES! Yes, yes, yes, yes, yes! This was the best meal I have ever made, hands down, no questions. And there were enough leftovers for neighbors, friends, family, room-mates, and a couple of meals for me. This makes a ton of food, but it will be eaten quickly. Try it, taste it, and you’ll understand why. Fan-tabulous!
Cafe Rio Pork Barbacoa
5-6 lb. pork roast
21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (I used hot)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper
Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. (I started my Pork Adventure at midnight and everything worked out perfectly for Sunday dinner at 6:00 pm.) After 12 hours, drain pork (retain liquid if you want sauce for burritos, simply mix with a can of verde enchilada sauce and away you go).
Mix remaining ingredients until sugar dissolves. I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them. I also rinsed out the can with Dr. Pepper for more adobo goodness. My version had a fairly good kick to it, but if you LOVE hotness, then blend everything + 2 or 3 chilies in the blender. (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).
Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.
Take out roast and shred, add back into sauce and cook for 2 more hours. At this point the meat was so tender it practically shredded itself.
Cafe Rio Tomatillo Dressing
Do not skip this part, the dressing is my favorite part of the salad! Creamy and spicy and zesty, it is absolute heaven. I actually use leftover dressing for a tomatillo-cilantro salsa, this stuff makes regular, everyday corn-chips taste like exotic, savory treats. (Because we all know, corn is not exotic on it’s own.) If it can transform corn chips, just IMAGINE what it will do for your salad! Besides, it takes 3 minutes to put together.
1 pkg. Ranch dressing mix
3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime
Dump everything in a blender and blend until smooth. Refrigerate in air-tight container (or your entire fridge will smell like garlic and cilantro).
Easy Pico de Gallo
3 tomatoes, diced
1/2 bunch of cilantro, minced
1/2 sweet onion, minced
1 section of green pepper, minced
3-4 cloves garlic, minced
about 1/3-1/2 cup vinegar (use your best judgement)
salt and pepper
Mix it up really well and refrigerate. I put my pico in a Tupperware and shook it up really well right before serving to re-mix.
Now, invite some people over and get cooking! Do you remember how to put together the salad?
• Tortilla/Tostada Shells – you can make your own, mine came from a package.
• Cheese -it is a good idea to warm these two up so the cheese is a little melty.
• Beans – black or pinto (mine came straight out of the can, warmed in the microwave with a little garlic powder and green Tabasco sauce).
• Rice – don’t be stingy now!
• Pork - I am actually salivating while writing this post…
• Lettuce – Shredded Romaine, you want small enough pieces to get a little of everything on your fork
• Pico de Gallo – I like extra pico, so I give myself an extra scoop.
• Tortilla Strips – slice a corn tortilla into strips, brush with olive oil and salt and pepper and bake on a foil-covered sheet for 15-20 minutes at 350-ish. (I was told you can buy the tortilla strips at the bakery at Smith's)
• Creamy Tomatillo Dressing – I like to keep mine on the side so my lettuce doesn’t get too slobbery.
• This is really best served with a cold Dr. Pepper with a few slices of lime squeezed into it, but if that seems like Dr. Pepper overload, your beverage of choice will probably be fine.
Enjoy Now!!!
Monday, March 15, 2010
Some changes were made to the activites:
Be sure to read the UPDATED post below. There were some changes in the dates and times, so please take a minute to make sure you have the correct times on your calendar. Hope to see you all there.
Friday, March 12, 2010
March Activities
Our March cooking group is coming up soon, so mark your calendars for March 17th at 7:00 P.M. You won't want to miss this one. Natalie Taylor and Judy Rawlings will be showing us how to make baklava and Erica Leach will show us a triffle!
This will be held at Natalie Taylor's house.
Then, on Thursday, March 25th at 6:00 P.M., we have our Relief Society Birthday Dinner. We will meet at the church (remember we will now be going to the chapel on 1500 S.) and have a yummy Cafe Rio style dinner and a great music program. Nursery will be provided.
Also, the wards did split, but the new ward isn't in effect until March 28th, so if you were affected by this split, please be sure to still come to this ward's enrichment activities until the end of the month.
This will be held at Natalie Taylor's house.
Then, on Thursday, March 25th at 6:00 P.M., we have our Relief Society Birthday Dinner. We will meet at the church (remember we will now be going to the chapel on 1500 S.) and have a yummy Cafe Rio style dinner and a great music program. Nursery will be provided.
Also, the wards did split, but the new ward isn't in effect until March 28th, so if you were affected by this split, please be sure to still come to this ward's enrichment activities until the end of the month.
Thursday, March 11, 2010
Recipes from February's Cooking Group
We got some great ideas and recipes from the February cooking group. A big thanks to Misty Monfredi for hosting this at her house and also to all the wonderful ladies that presented their recipes.
Our March cooking group is coming up soon, so mark your calendars for March 24th at 7:00 P.M. You won't want to miss this one. Natalie Taylor and Judy Rawlings will be showing us how to make baklava and Erica Leach will show us a triffle!
This will be held at Natalie Taylor's house.
**Ritz Chicken**
From the kitchen of Patrice Holyoak
Ingredients:
8-10 Chicken Breasts
2 Cups Crushed Ritz Crackers (this will probably be at least 1 full box of Ritz crackers. An easy way to crush these is to put them all in a gallon sized ziploc bag and seal it and then roll a rolling pin over it until they are all crushed.)
3 TBS. Parmesan Cheese
2 tsp. Garlic Salt
1 tsp. Seasoned Salt
Non-fat Plain Yogurt
*Coat chicken breasts in crumb mixture, place on sheet pan. Pour 1/4 Cup butter over all the chicken. Cover with foil. Bake at 350* for 30 minutes. Remove foil and continue baking for 30 minutes.
**5 Minute Chocolate Love In A Cup**
From the kitchen of Mindy Gale
You will need 1 large microwave safe cocoa/coffee mug for this.
Ingredients: 4 Tbs. flour
2 TBS. Cocoa Powder
4 TBS. Sugar
3 TBS. Milk
1 Egg
3 TBS. veg. oil
Splash of vanilla
3 TBS. Chocolate Chips (optional)
*Add the dry ingredients to the large mug and mix well. Add the wet ingredients and mix thoroughly. Add the choc. chips and mix until completely combined. Put mug in the microwave and cook for 2 min. 15 sec. (3 minutes tops). Cake will rise over the top of the mug, but don't worry! We actually used an enormous mug and it fit well, but in a regular mug the cake will go over the top. It won't make a mess though since the cake has already set by this time. It looks really neat. Allow to cool a little and then eat. We top ours with hot fudge, powedered sugar, and whipped cream. 1 mug can actually feed 2 people if you can share. :)
Our March cooking group is coming up soon, so mark your calendars for March 24th at 7:00 P.M. You won't want to miss this one. Natalie Taylor and Judy Rawlings will be showing us how to make baklava and Erica Leach will show us a triffle!
This will be held at Natalie Taylor's house.
**Ritz Chicken**
From the kitchen of Patrice Holyoak
Ingredients:
8-10 Chicken Breasts
2 Cups Crushed Ritz Crackers (this will probably be at least 1 full box of Ritz crackers. An easy way to crush these is to put them all in a gallon sized ziploc bag and seal it and then roll a rolling pin over it until they are all crushed.)
3 TBS. Parmesan Cheese
2 tsp. Garlic Salt
1 tsp. Seasoned Salt
Non-fat Plain Yogurt
*Coat chicken breasts in crumb mixture, place on sheet pan. Pour 1/4 Cup butter over all the chicken. Cover with foil. Bake at 350* for 30 minutes. Remove foil and continue baking for 30 minutes.
**5 Minute Chocolate Love In A Cup**
From the kitchen of Mindy Gale
You will need 1 large microwave safe cocoa/coffee mug for this.
Ingredients: 4 Tbs. flour
2 TBS. Cocoa Powder
4 TBS. Sugar
3 TBS. Milk
1 Egg
3 TBS. veg. oil
Splash of vanilla
3 TBS. Chocolate Chips (optional)
*Add the dry ingredients to the large mug and mix well. Add the wet ingredients and mix thoroughly. Add the choc. chips and mix until completely combined. Put mug in the microwave and cook for 2 min. 15 sec. (3 minutes tops). Cake will rise over the top of the mug, but don't worry! We actually used an enormous mug and it fit well, but in a regular mug the cake will go over the top. It won't make a mess though since the cake has already set by this time. It looks really neat. Allow to cool a little and then eat. We top ours with hot fudge, powedered sugar, and whipped cream. 1 mug can actually feed 2 people if you can share. :)
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