Cookie Exchange Recipes

Chocolate Candy Cane Cookies

• 2 sticks butter - softened
• 1 cup powdered sugar
• 1 egg
• 2 tsp vanilla
• 2 1/2 cup cocoa powder
• 1 tsp salt
• 4 ounces Almond Bark
• Large handful of red or green peppermints

Cream softened butter with powdered sugar.  Add egg and vanilla and mix to combine.  Add dry ingredients and mix together until dough comes together.  Place plastic wrap on surface of dough and refrigerate for 2 hours.  In the meantime, unwrap candy and place them in a plastic bag.   Beat with a mallet until finely crushed. leaving large chunks if desired.  Or crush them in a food processor.
Preheat oven to 375*
Roll cookie dough into walnut sized pieces on a cookie sheet.  Gently press balls flat with a plain, smooth surface.  Bake 7-9 min, being careful not to overcook/burn.  Remove from oven and place cookies on a cooling rack.  Allow them to cool completely.
Place crushed candies in a bowl.  Melt almond bark n the microwave.  Dip cooled cookies into almond bark, coating half of the cookie.  Immediately sprinkle crushed peppermints over both sides of the almond bark.  Gently set on a non stick surface and allow to cool before serving.


Chocolate-Marshmallow Pillows

• COOKIES:
• 1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix
• 1/4 cup vegetable oil
• 2 Tbsp water
• 1 egg
• 23 cup chopped pecans
• 12 large marshmallows, cut in half
• FROSTING:
• 1 cup semisweet chocolate chips (6 oz)
• 1/3 cup whipping cream
• 1 tsp butter or margarine
• 1 tsp vanilla
• 1/2 cup powdered sugar

1 ~ Heat oven to 350*.  In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.

2 ~ On ungreased cookie sheets, drop dough by rounded tablespoons 2 inches apart.
3 ~ Bake 7 min.  Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie.  Bake 1 to 2 min longer or just until marshmallows begin to soften.  Cool completely, about 15 min.
4 ~ Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth.  Remove from heat.  Add whipping cream, butter and vanilla; blend well.  Stir in powdered sugar until smooth.
5 ~ Spread frosting over each cooled cookie, covering marshmallow.  Let stand until frosting is set.

Mexican Wedding Cookies / Swedish Cookies

• 1 cup butter
• 1/3 cup sugar
• 1 Tbsp water
• 1 tsp vanilla
• 2 1/4 cup flour
• 1 cup chopped pecans
• ~ powdered sugar for dusting

Soften butter.  Add sugar, water and vanilla.  Beat well.  Add flour, mix.  Add pecans, mix.

Roll into 1" balls.  Bake on ungreased cookie sheet at 325* for 20 min.  Remove from oven and roll in powdered sugar.  Makes about 36 cookies.

Oatmeal Cranberry White Chocolate Chunk Cookies

• 2/3 cup butter or margarine, softened
• 2/3 cup brown sugar
• 2 large eggs
•  1 1/2 cups old fashioned oats
• 1 1/2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups Craisins Dried Cranberries
• 2/3 cup white chocolate chunks or chips

Preheat oven to 375*.  Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy.  Add eggs, mixing well.  Combine oats, flour, baking soda and salt in a separate mixing bowl.  Add to butter mixture in several additions, mixing well after each addition.  Stir in dried cranberries and white chocolate chunks.  Drop by rounded teaspoonfuls onto ungreased cookie sheets.  Bake for 10-12 min or until golden brown.  Cool on wire rack.  Makes approximately 2-1/2 dozen cookies.

Peanut Blossoms

• 1 cup sugar
• 1 cup brown sugar
• 1 cup creamy peanut butter
• 2 eggs
• 1/4 cup milk
• 2 tsp vanilla
• 2 tsp baking soda
• 1 tsp salt
• 3 1/2 cups flour
• 12 oz chocolate kisses or stars

Cream first 4 ingredients.  Beat eggs, milk & vanilla.  Stir in soda, salt & flour.  Mix it all together.  Shape dough into balls.  Roll in sugar.  Bake at 375* for 10-12 min.  Immediately press chocolate candy into each cookie.

Christmas Dinner Recipes

Salad with Pink Dressing
Salad ingredients:
Spinach
Spring Mix
Pears
Craisins
Feta Cheese
Purple Onion
**Other Ingredients that would be good: Romaine lettuce, pomegranate, apple,
or whatever sounds yummy to you!

Pink Salad Dressing:

3/4 cup sugar
1 tsp salt
1 tsp dry mustard
1/3 inch purple onion
1/3 cup cider vinegar
Blend ingredients together in a blender
add:
1 cup oil- add slowly while blending
mix by hand:
1 tsp poppy seeds

Marilyn's Bookshelf

December 2010

Naslund, Sena Jeter, Abundance: A Novel of Marie Antoinette

            Sena Jeter Naslund has created an engaging novel about Marie Antoinette who was the daughter of Maria Therese of the Austro-Hungarian Empire, and married to the dauphin of France at age 14, he 15.  Thus she is married to create a political liaison while still a girl, transported to France, never to return to her native Austria again, nor ever to see her mother again.  The dauphin, eventually Louis XVI, is also very young, and unfortunately their marriage is not consummated for seven long years.  In the meantime, however, they become good friends.  Marie charms her husband’s grandfather, Louis XV and most of the court, but vicious rumors begin spreading about her profligate lifestyle and questionable liaisons with various members of the court. Thrown into this dangerous political situation, we see the events leading to the French Revolution in 1789 and the guillotine death of both Marie and her husband, the king.  Based on accurate research of historic documents, the novel is told in the first person of Marie.  We are led through her life, her life at court, the birth of her four children (two of whom survived childhood), her friendships, her marriage, and the horror of her prison life at the end.  Marie in this novel becomes a believable and sympathetic figure, a victim of circumstances of her time.  I loved it.

Relief Society Christmas Dinner Party

"Pamper Me"Christmas 
Thursday, December 9th -6:30 pm
Jill McQueen's house
5820 Twin Creek Road
Bring a wrapped gift for the "Pamper Me" 
gift exchange

Orange Rolls & Thanksgiving Side Dishes

  Sharon taught us all how to make her fabulous Orange Rolls and other side Thanksgiving dishes.  Thanks to everyone who participated, shared recipes and even brought food for us to sample.  Attached are most of the recipes that were shared- more will be posted later.  Happy Thanksgiving!!

Orange Tea Rolls
Ingredients:
1/2 cup water
1/3 cup shortening or butter
3 Tbsp. sugar
1/2 cup warm milk
1 yeast cake (1 Tbsp) softened in 1/4 cup warm water (plus a little sugar)
2 eggs, well beaten
3 1/2 cup flour (about)
1 tsp. salt
Directions:
Bring first three ingredients to boil and pout into mixing bowl.  Let cool.
Add milk, yeast mixture, eggs, salt and then enough flour to make a soft dough.
Let stand until double in bulk (1-2 hours)
Roll out until dough is 1/2 inch thick.  Spread with orange filling. Roll as a jelly roll.
Pinch edge closed.  Cut in 1/2 in.-1 inch slices. Pinch bottom and place in well greased muffin tins.
Let rise 1 hour and then bake. * Put drip pan under muffin tins
Orange filling:
1 cup sugar
1/2 cup butter, soft but not melted
3 Tbsp. grated orange rind (grind from one orange)
Cream ingredients together well.


Quick Dinner Rolls
To prepare: Preheat oven to 350.
Ingredients :
2 yeast cakes or 2 pkgs dry yeast
½ c warm water
1 Tbsp sugar
1 c milk
¼ c butter
1/3 c sugar
1 tsp salt
2 eggs, beaten
3 ½ to 4 c flour
Directions:
Dissolve dry yeast in warm water for 5 min. Stir in 1 Tbsp
sugar. Scald milk. Stir in butter to melt. Cool. Pour into large
bowl. Mix in sugar, beaten eggs, and salt. Blend in dissolved
yeast. Stir in enough flour until dough leaves sides of bowl
clean. Put in greased bowl. Cover. Let rise 1 hour. Roll into
shapes and place on greased cookie sheet. Let rise until
double in bulk. Bake at 350. for 12-20 min.

Yield: 2-3 dozen rolls

Refrigerator Rolls
To prepare: Preheat oven to 400.
Ingredients:
½ c mashed potatoes
½ c shortening or butter
1/3 c sugar
2 c scalded milk
1 yeast cake in ½ c lukewarm water
2 beaten eggs
1 tsp salt
1 tsp baking powder
½ tsp baking soda
5-7 c flour
Directions:
Mix in large mixing bowl: mashed potatoes, shortening, and
sugar. Add scalded milk, cool until tepid. Add yeast and water
mixture. Add beaten eggs. Add salt, baking powder, baking
soda, and 2 cups of the flour. Beat thoroughly. Gradually add
remaining flour to make a dough. Knead for 2 min. Grease
top of dough. Cover tightly and place in refrigerator
overnight. Shape and place in pans about 2 hrs before baking.
when rolls are approximately double in size bake at 400. for
10-12 minutes.

Garlic Roasted Mashed Potatoes (Chef Brad)
To prepare: Preheat oven to 375.
Ingredients
Directions
6 lrg potatoes - peeled & quartered
6 garlic cloves, roasted*
1-12 oz can evaporated milk
1 cube butter
Salt & Pepper
Sour cream, if desired

Variations for mashed potatoes:
. Buttermilk = creamier texture
. Blue cheese = adds flavor,
creaminess & richness
. Half & Half = creamy texture
. White quinoa = fiber, flavor &
creamy texture (invisible nutrition!)

In a pressure cooker, place the potatoes in 3 inches of water.
Set pressure cooker on high and salt and pepper potatoes.
Pressure on high for 8 minutes, natural release. Drain off
water and proceed to mash potatoes, adding garlic, milk and
sour cream, if desired. Salt and pepper to taste.
*To roast garlic: Place garlic cloves in a piece of aluminum foil
with 1 tsp olive oil; wrap tightly. Place in 375. oven for 20-25
min. Garlic should be golden brown and tender when done.





Red Quinoa Coconut Yams (Cooking w/ Chef Brad)
Festive and Sweet ~ The perfect compliment for the holiday meal
Ingredients:
3 c cooked red quinoa
3 c sweet potatoes or yams
cooked & mashed
1 c sugar
½ c milk
½ c butter
2 eggs
1 tsp vanilla
½ tsp salt
1 c each: coconut & chopped nuts
1 c brown sugar
1/3 c flour (wonder flour)
1/3 c melted butter
pinch of nutmeg
Directions:
Mix above ingredients, except red quinoa, in a large bowl and
place in an oven proof pan that has been sprayed with a non
stick spray. Spread until even and then place the red quinoa
on top and spread it over the yam mixture. Mix the second
set of ingredients and place on top of the quinoa.

Melt butter. Stir in flour, sugar, nuts, coconut, and nutmeg.
Mix well. Place on top of yam and quinoa mixture and bake in
a 375. oven for 35 min.

Caramelized Green Beans (Cooking w/ Chef Brad)
Ingredients:
2 lbs fresh green beans
3 Tbsp Olive oil
Xagave or sugar
(perhaps almond flavored)
Balsamic vinegar
Directions:
In large sauté pan heat up 3 Tbsp olive oil. When hot, add
green beans and drizzle with Xagave and balsamic vinegar.
Saute until well coated and caramelized. Be careful not to
overcook.

Brined Turkey
Ingredients:
¾ c Real Salt or Kosher Salt
¾ c peppercorns
½ c pickling spices (about)
2 c brown sugar
water, to cover turkey
Directions:
Soak overnight in a 5 gallon bucket or cooler.
In morning rinse turkey, pat dry, and roast.

Candied Yams or Sweet Potatoes
To prepare: Preheat oven to 350.
Ingredients:
Yams or Sweet Potatoes
cooked, sliced & sprinkled w/
cinnamon & nutmeg
¼ lb butter – melted
1 c brown sugar
¼ c water
1 tsp vanilla
Directions:
Bring butter and brown sugar to a boil until dissolved. Add
water, return to a boil and dissolve sugar well. Add vanilla and
boil for 2 min. Pour sauce over prepared potatoes. Heat in


Cranberry Mold
Ingredients:
3 oz pkg cherry or raspberry jello
1 c hot water
¾ c pineapple juice
8 oz can whole cranberry sauce
1 c diced apple or celery
½ c chopped nuts
(If doubling recipe, use only 1 cup
pineapple juice.)
Directions:
Mix first four ingredients. Chill until slightly thickened.
Add last two ingredients and chill until set.

Quick Orange Ring
To prepare: Preheat oven to 400.
Ingredients
2-3 containers Buttermilk biscuits
¾ c sugar
½ c butter – melted
orange rind (grated from 1 orange)
2-4 Tbsp chopped pecans

Directions:
Grease Bundt pan. Line Bundt pan with the buttermilk
biscuits. Combine butter, sugar and orange rind and pour over
the biscuits. Top with the nuts if desired. Bake. Remove from
oven. Set a plate on top and with hot pads invert orange ring
onto the serving plate.

Turkey Stuffing
To prepare: Makes enough stuffing for about a 20 lb turkey
Ingredients
1 ¾ lb ground pork sausage
1 lrg onion – chopped
½ c celery – chopped
1 can sliced water chestnuts –
chopped
salt & pepper to taste
2 ½ tsp sage
2 ½ tsp poultry seasoning
½ tsp thyme
18-20 c soft bread cubes/crumbs
1 c chicken bullion or broth
2 eggs
Directions:
Brown pork, onion, celery, water chestnuts, salt & pepper.
Cool slightly & add 2 eggs, combine. In large bowl place bread
cubes and seasonings, combine.
Combine meat mixture and bread mixture. Add broth and
toss lightly.

Cranberry Sauce
Ingredients:
3 c fresh cranberries
1 lrg apple or pear – pealed & diced
1 c sugar
½ tsp ground cinnamon
Orange (zest & juice of 1 orange)
Vanilla to taste (optional)
Directions:
Place all ingredients in a pressure cooker and stir well to
blend. Close lid and cook 5 min on low pressure. You want
the cranberries to burst.

*Make the day before and the apples take on a beautiful
cranberry color.

Yam and Apple Casserole
Ingredients:
1 cup sugar
3 cups orange juice
3 Tbsp. cornstarch
1/4 tsp. salt
1 can yams or cooked fresh yams sliced
4 golden delicious apples peeled, sliced
1 Tbsp. butter
Directions:
Alternate layers of yams and apples in a casserole dish; start with yams and finish with apples. Bring to a boil in a sauce pan the first four ingredients.  After it has cooked and thickened add the butter.  Pour orange mixture evenly over apples and yams.  Cover and bake in oven or microwave until hot and bubbly. The temperature of baling isn't important.  It just needs to cook the apples until they are tender about 30 minutes at 350 degrees. 

Sweet Potatoes - Yams
To prepare heat oven to 350 degrees
Ingredients:
3 cups mashed sweet potatoes
1/2 cup sugar
1 egg beaten
1/4 cup butter
1/2 cup evaporated milk
1/2 tsp vanilla
Mix and put in a casserole dish. Top with Struesel
Streusel:
1 cup brown sugar
1/2 cup butter melted
1/2 cup flour
1 cup pecans chopped
Bake for 30 minutes

Cranberry Bread
To prepare heat oven to 350 degrees
Ingredients:
2 cups sifted all purpose flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp salt
1/2 tsp. baking soda
1/4 cup butter
1 egg beaten
1 tsp. grated orange peel
3/4 cup orange juice
1 1/2 cup light raisins
1 1/2 cup fresh or frozen cranberries
Directions:
Sift flour, sugar, baking powder, salt and baking soda in a large bowl/  Cut in butter until mixture is crumbly.  Add eggs, orange peel and orange juice all at once.  Stir just until mixture is crumbly.  Stir until mixture is evenly moist.  Fold in raisins and cranberry.  Spoon into greased and floured 9x5x3 loaf pan.
Bake for 1 hour.  Cool on rack.

Stuffed Mushrooms
To prepare heat oven to 350 degrees
Ingredients:
1/2 cup or 4 oz. blue cheese
1 cup or 8 oz. cream cheese
1/2 cup chopped mushroom stems
16 oz. or 2 pkg. mushrooms or but individual large mushrooms
Directions:
Remove stems from butter and saute in butter. Mix Blue Cheese, cream cheese, and mushroom stems.  Spoon mixture in mushroom caps.
Bake for 10 minutes until cheese melts slightly.

The Ultimate Thanksgiving Mashed Potatoes
Ingredients:
5 pounds (about 10 medium) baking potatoes, peeled and quartered
4 Tbsp unsalted butter melted
2 oz. cheddar cheese, (about 1/2 cup) grated
4 oz. cream cheese
1 1/2 tsp coarse salt
3/4 tsp freshly ground pepper
Directions:
Place potatoes in a large pot and cover with cold water.
Add salt.  Place over high heat and bring to a boil.  Cook until fork tender about 20 minutes.
Drain and mash with a potato masher.  Add 4 Tbsp. melted butter and the cheese and continue to mash until well incorporated.  Season with salt and pepper.

Stacey's Jello Salad
Ingredients:
2 Large vanilla Pudding mix (cook and serve)
6 cups cold water
Cook until thick
2 Large jello (any flavor)
add dry mix to Pudding mix
Refrigerate overnight
Put mixture in mixer, add 1 jumbo cool whip
Beat until smooth.
You can add fruit (whatever flavor you are making) to the mixture.
Enjoy!

Marilyn's Bookshelf

November 2010

Stegner, Wallace, Crossing to Safety

Although Wallace Stegner was born in Iowa, and lived in Montana for a short time, he grew up in Utah, attended Salt Lake City schools, and received his B.A. from the University of Utah.  Utah proudly considers him one of their own.  Stegner taught at the University of Wisconsin, Harvard, and Stanford, where he founded the creative writing program.  His students included Sandra Day O’Connor, Edward Abbey, Wendell Berry, Ken Kesey, and Larry McMurtry—all well-known authors and other luminaries.  He has taught creative writing seminars at the University of Utah.  Stegner has authored more than thirty books (novels, non-fiction, and collections of short stories), and has received over twenty book awards.  Last year, 2009, was the 100^th anniversary of his birth. Governor Jon Huntsman’s declaration of February 18, 2009, as Wallace Stegner Day highlighted Stegner as "one of Utah's most prominent citizens...a legendary voice for Utah and the West as an author, educator, and conservationist...[who was] raised and educated in Salt Lake City and [at] the University of Utah, [and who] possess[ed] a lifelong love of Utah’s landscapes, people, and culture."  You  could read any of his books without hesitation, but here is one of my favs.

Crossing to Safety, published in 1987, is an absolutely astounding novel about the friendship of two couples who originally meet in Madison, Wisconsin.  Stegner spins a wonderful tale about their relationship, in the meantime talking about various subjects, ranging from friendship, marriage, children, extended families, “publish-or-perish,” New England, illness, crippling disease, personal growth, and many other topics, all wound seamlessly into the story.  His prose is so gorgeous and so profound that you want to read it aloud so as not to lose one thought.

Welcome Baby Ryan!!

Stacey and Richie Dalley had their adorable baby Ryan on Tuesday, October 12th.  Both mom and baby are home and doing great.  Thanks to all who have taken dinners into the Dalley's and for the dinners that are still coming!  They greatly appreciate it. 

Red Potatoes and Ground Beef

Tina Romney has a connection to a farmer in Idaho that is selling red potatoes and ground beef.  If you are interested in ordering, please call Tina 801-582-0782.
Red Potatoes - 50 lbs. $15
                       100 lbs. $25
Ground Beef- 2 lb. package $5
                       10 packages $45

Marilyn's Bookshelf

Lamott, Anne, Traveling Mercies

A good friend of mine told me that this was one of her favorite books but that I might not like it because it was pretty raw.  I LOVED it.  This is an autobiographical series of essays written by a gifted writer who has amazing powers of perception, description, and honesty.  Raised in an intellectual family in Tiburon, California, and a product of the drug culture, Anne has an interesting group of friends as a child who expose her to life-changing experience that most of us never have (a good thing).  We get glimpses of a cadre of friends who eventually lead her to alcoholism and drug dependency and a series of very bad decisions.  As her life hits bottom, serendipitously she discovers a small community religious congregation which draws her into their midst by their love and unqualified acceptance and by their support and encouragement.  This is basically the story of one woman’s discovery of faith, in a very basic, elemental way of life.  Her gift of expression is so superb that you continually marvel at the juxtaposition of the tragic with the hysterically funny as she discusses topics ranging from becoming acquainted with Christ, to a small girl who overcomes her fear of dogs, to raising a son as a single mother, to providing support to a friend who is dying of cancer.  Her observations on life are absolutely classic. We are all the richer for sharing her experiences.

SOUPS (and more)!!!

  Jill McQueen taught us how to make three new soups.  She treated everyone to a yummy spread of food.  Enjoy the recipes!!

 Turkey Chili                                               
2 lbs. ground turkey breast        
1 chopped onion                        
1 med can tomato sauce            
1 large can diced tomatoes        
1 cup grated carrots
2 large cans water                      
2 pkg. chili seasoning
2 Tbsp. dried parsley
1 Tbsp. minced garlic
3 Tbsp. dried cumin
2 cans kidney beans
2 cans black beans
1 cup frozen corn

Brown turkey with onion and pepper.  Add tomatoes and water; bring to boil; add carrots.  Reduce heat and add seasonings.  Drain and add beans and corn.  Heat thoroughly.  Serves 12-15

Chicken Tortilla Soup

4 (14 oz.) cans chicken broth                
1 large chopped jalapeno (or 4 oz. can of Rotele)
4 cups diced cooked chicken                
6 chopped scallions (or 1 minced onion)  
4 cloves minced garlic                           
4 chopped Roma tomatoes
2 Tbsp. fresh lime juice                         
1 cup frozen corn

  In saucepan cover chicken with water.  Add garlic, coriander, jalapeno and 1/2 onion.  Salt and pepper and bring to a boil.  Simmer until chicken is tender and opaque.  Cut chicken into chunks.  Put in larger pan and add broth, tomatoes, corn, onions and cook until heated through.  Add lime juice.
Serve with guacomole, pico de gallo, grated cheese, sour cream, corn chips and fresh cilantro.

Broccoli Cheese Soup

1 10 oz. can of chicken broth              
2 10 oz. pkgs. frozen broccoli                
1.2 lbs. sliced mushrooms                    
1 medium onion chopped                    
3/4 cup butter                                      
3/4 cup flour                                        
4 cups milk
1/4 tsp. garlic powder
1/2 tsp. salt
1 tsp. dry basil
1/2 tsp. pepper
3 cups shredded cheddar cheese

  Bring chicken broth to a boil.  Add broccoli, mushrooms and onion.  Cover and simmer 4-5 minutes.  Set aside and make a white sauce: melt butter, add milk, stir and add seasonings.  Cook until thick.  Add cheese, chicken, veggies and broth.

          

Parmesan Scones

2 cups all purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/3 cup freshly grated Parmesan Cheese, plus a little more for sprinkling
1/2 cup butter, cut into cubes and softened
1 egg beaten
1/2 cup whole milk
2 Tbsp. butter, melted

1. Preheat oven to 400 degrees.
2. In a food processor fitted with a steel blade, combine the flour, baking powder, salt amd Parmesan and pulse three times or until blended.  Add the butter to the dry mixture.  Turn the machine on for 45 seconds, until the butter is blended with the dry ingredients.
3. Transfer the mixture to a medium mixing bowl.  In a small bowl, combine the egg and milk and pour at once into the flour mixture.  With a fork, gently mix until the dough sticks together.  It will be rather wet.
4. Turn the dough onto a floured board and with floured hand, gently knead three times, until the dough holds together.  The dough will be moist.  Pat the dough out to a 1/2 inch thickness.  Cut with a 1 to 1 1/2 inch biscuit cutter.  Place the scone onto an ungreased baking sheet.  Brush the tops with melted butter and sprinkle each with a pinch or two of Parmesan Cheese.  You may reroll any leftover dough.
5. Bake for 11-13 minutes, until golden brown.  Serve with warm butter.  Makes about 12 scones

Chili- Cheese Corn Muffins

1 3/4 cups self rising yellow cornmeal
1 cup all purpose flour
1/4 cup sugar
1 cup shredded sharp cheddar cheese
1/4 cup seeded and chopped poblano pepper
1 1/2 cups whole milk
3/4 cup butter, melted
2 large eggs, lightly beaten

1. Preheat the oven to 400 degrees. Spray muffin tins with vegetable oil cooking spray.
2. In a large bowl, combine the cornmeal, flour, sugar, cheese, and poblano pepper.  Make a well in the center of the mixture.  Ina asmall bowl, combine the milk, butter,a nd eggs.  Add the wet ingredients all at once, stirring witha spoon just until moistened.  Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
3. Bake for 20 minutes, until the muffins are lightly browned and set
Makes 18 muffins

Peach Pie Tart

Crust:
1 1/2 cup Mother's Macaroon Cookies
1/4 cup butter
1/2 tsp almond extract
Crush cookies until fine.  Mix ingredients and press into pie tin or glass pan.  Refrigerate, chill 1 hour.

Filling:
2 -8 oz cream cheese
2/3 cups sugar
4 tsp. orange juice
2 tsp. vanilla
1 tsp almond extract
1 cup whipped cream
Soften cream cheese, add sugar, orange juice, almond extract and whipped cream.  Fold together. Put on top of pie crust.

Peel and slice peaches thinly.  Layer over top of filling.  Cover with peach pie glaze.
Refrigerate.  It is best to let it all sit and set in the fridge before you eat it (if you can wait!)

To make a glaze- mash peaches and thicken with corn starch
**Double recipe if putting in a 9x13 pan
** This is one of Sharon Struh's recipes!

Super Saturday on October 9th

Super Saturday is coming up on October 9th. Here are the available projects. If you are interested in doing any of them or want to know pricing, call Geri at 801-582-7487.

Table decorations

Hair bows and Headbands

Vinyl lettered picture frame

Bracelets and Watches

Crayon bag/Crayon roll

Paper doll quilt. This is a very fun quilt for girls.

Snowman

Santa Claus

Stitched picture

Bread basket

  Please put Amy Eckert in your prayers.  She just had surgery on Thursday.  We wish her a speedy recovery.  Also include Patty Eckert in your prayers as she is home now recovering from her surgery.  Thank you everyone for your help with the Eckert family- they greatly appreciate it!!

Marilyn's Bookshelf: September

Boorstin, Daniel J., The Discoverers

Even though I said that my favorite reading genre is fiction, this magnificent non-fiction book is one of my all-time favorites and is always on my list of best recommends.  Written by historian and former Library of Congress librarian (1975 to 1987), Boorstin has given us a sweeping view of many different discoveries which have led to man’s understanding of his world.  Although technically it is an account of history and science, his prose is so riveting and fascinating that you never feel as though you are being lectured. One of the first ideas he deals with in the book is the concept of “time” and how man learned to measure it. By leading us gently through the dilemma before sundials, clocks, and even the concept of a 24-hour day, Boorstin engages us in the very basic issues that man had to deal with in order to move forward in societal engagements.  This is only one of dozens of startling discoveries that capture our attention.  The book is divided naturally into sections, and one could either read it straight through or take it piecemeal.  Happily all of the reference notes are grouped in an appendix at the back so you won’t be distracted with superscript or footnotes.  The almost 700 pages may seem daunting, but I guarantee the book will be well worth your time.

Marilyn's Book Shelf

August 2010

Barr, Nevada, Blind Descent

One more book for the summer – a thriller, which you don’t have to think about too deeply (no pun intended).  This is one of a series of the Anna Pigeon mysteries.  Anna, a National Park Service ranger is asked to be a part of a rescue operation in a neighboring cave to Carslbad Caverns, called, Lechuguilla, a relatively unexplored cave with some extremely difficult passages.  The reason Anna has been asked to participate is because one of her dear friends has been injured in the cave.  As Anna talks to her injured friend Frieda, she discovers that there may be some suspicious circumstances about the cave and the injury.  Full of twists and turns and the terrors of caving, this proved to be a fascinating tale with the various characters Anna’s friends, the NPS, and others.  A great read.  If you choose, it is available on CD, read by Barbara Rosenblatt.  I always have a book on CD going in my car besides what I’m reading at home.  It is amazing how much you can “read” just doing errands.

30 Miler with the Young Women

A few of us Relief Society sisters were fortunate enough to join the Young Women on their 30 miler trip in the  Uinta's.  We have some tough young women and momma's in this ward!  Due to rain one day we were forced to stay in camp and relax.  Believe it or not, we had six, yes six, women crammed in a two man tent!  It was tight quarters but great conversation. Thanks Young Women for letting us experience the great outdoors with you!

Marilyn's Bookshelf

Marilyn’s Book Shelf

This is a new feature of the RS Presidency blog.  Hopefully, I’ll add a new book each month.  But first a few general observations about books.  We all have our favorite reading genres.  Mine is fiction because I love language and am fascinated with how authors tell us about life through a window into a story. But I branch into historical fiction, non-fiction and biography occasionally. 

Some of my cardinal rules:   I NEVER read a book unless I:  1) know something about the author or have read something by the author before; 2) have read a review by a trusted source; or 3) have the book recommended to me by someone I trust.  I NEVER buy “check-out-stand” novels – the ones in small paperback format which are written by formula and usually sensational. I ALWAYS keep a record of everything I read – just a short summary, because sometimes, even the next day, I can’t remember the name of the main character. 

That said, I’ll try to give you a variety of titles and include a brief summary and why I think the book is worthy of your reading time.  I’m always available by phone 801/582-6176 or email: msmolka@mtnstream.com for other recommendations.

July’s Recommendation

Lee, Harper, To Kill a Mockingbird

If you missed reading this superb book when you were in high school, you owe it to yourself to read this classic piece of literature, especially since this is the fifty-year anniversary of its debut.  Published in 1960, it has remained one of the best-selling social commentaries ever since.  Harper Lee was often asked why she never wrote another book.  Her answer was that she thought she could never write anything as good.  Based loosely on an actual event that occurred in 1936 when Lee was ten years old, we are introduced to widower and attorney Atticus Finch and his gutsy daughter Scout.  This was a novel about social commentary and racial prejudice long before its time.  True, the movie starring Gregory Peck was excellent, and the play is gripping, but of course the book is better.  Atticus defends a young black man who has been accused of raping a white woman in a southern town, a presupposed conviction.  Atticus as a wise father and courageous attorney is portrayed in an unforgettable manner.  It would be a great read for your teenaged kids as well.  Even better, you could read it together.  Even teenagers  still like bedtime stories!

Relief Society Picnic At Dreschel Flats

Tuesday evening we had a fun get together for our annual Relief Society Picnic.  Special thanks to Nancy Lynn for letting us have the picnic in her great backyard. We enjoyed great company and ate some fabulous food! 

Fiesta Wheat and Bean Salad

3 cups cooked wheat berries*

1 can corn drained (I prefer the frozen corn from Costco's- strain corn under hot water to unfreeze)

1 can black beans drained

2 tsp. chili powder

2 tsp. cumin

1/4 cup cider vinegar

1 Tbsp. sugar

1/2 cup oil

1 tsp. salt

orange, red, green peppers diced

1 bunch fresh cilantro diced into big pieces

1 small jalepeno diced

juice of one lime

Combine all ingredients.  Toss well.  Chill.

*Wheat Berries:

  4 cups raw whole wheat

  10 cups water

  1 Tbsp. salt

Spray large crock pot with Pam.  Put ingredients in crock pot and cook on low for 8-10 hours.  Bag in Ziplock freezer bags (2-3 cups each) to freeze smaller quantities.  

Jamie had her babies

Jamie had her twins yesterday. Sorry, no further details yet, but I will post them when I have them. If you would like to help out with meals contact Jill Mc Queen at 801-583-3897.

Days of '47 Family Fun Day

Moms (and grandma's) - If you are looking for something fun to do this Friday with the kids take them to the Days of '47 Family Fun Day at This Is the Place Heritage Park.  It is all free and fun!! It runs from 10 am to 5 pm. It is best to be there right when it opens because a lot of people come to it (they usually don't come until later afternoon)  There are carnival games, pony and train rides,  Popsicle and water bottles and so much more.  The best part is it's all FREE!!!  They even have a mini King and Queen competition for the kids where the prize is to wear the crown and ride in the Youth parade.  Be sure to bring the sunscreen, pack a lunch and wear comfortable walking shoes.  Hope to see you there!!

Please keep the Romney's in your prayers, especially Tina.  Tina and her children were in a car accident Monday and unfortunately Tina had to have surgery.  Thank you all who have signed up for meals or to help out the family.  They greatly appreciate it.

Hiking The Mine Trail

 We went on another great hike!  We hiked the Mine Trail 

located up Pinecrest Canyon. 

We had great views looking down Emigration Canyon.

A breakfast break at the rocks. 

Almost to the top!

Views looking down into Red Butte Canyon- 

It was absolutely breathtaking.

Liz's Recipe Demo

Liz and her daughter Annie taught our cooking class on Tuesday. It was such a treat to see (and eat!) all of the food they prepared for us. It was absolutely delicious!! One of Liz's favorite cookbooks is The Pioneer Girl Cooks. The following recipes are from Ree Drummond's website and cookbook The Pioneer Girl Cooks.

Iceberg Wedges with
Homemade Ranch Dressing
Ingredients

* 1 clove (to 2 Cloves) Garlic
* Salt To Taste
* ¼ cups Italian Flat-leaf Parsley
* 2 Tablespoons Fresh Chives
* 1 cup (real) Mayonnaise
* ½ cups Sour Cream
* Buttermilk (as Needed To Desired Consistency)
* White Vinegar (optional, To Taste)
* Worcestershire Sauce (optional, To Taste)
* Fresh Dill (optional, To Taste)
* Cayenne Pepper (optional, To Taste)
* Paprika (optional, To Taste)
* Fresh Oregano (optional, To Taste)
* Tabasco (optional, To Taste)

Preparation Instructions

Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic.

In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.

**Liz cut iceberg lettuce into wedges and placed them on a platter. She then topped the lettuce wedges with grape tomatoes and crumpled bacon. To finish it off she poured the dressing over the wedges. It was so delicious!!

Fresh Corn and Avocado Salsa
Prep Time: 25 Minutes
Cook Time: 0
Difficulty: Easy
Servings: 10

Ingredients

* 4 ears Sweet Corn
* 2 whole Very Firm Avocados, Diced
* 1/2 Red Onion, Diced
* 1/2 Jalapeno, Seeded And Finely Diced
* 1/2 Hot Chili Pepper, Seeded And Finely Diced
* 1 whole Juice Of Lime
* Plenty Of Chopped Cilantro
* Salt To Taste
* 1 Tablespoon Vinegar
* 1 teaspoon Sugar (optional)
**Liz added a can of drained black beans and fresh diced tomatoes

Preparation Instructions

Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving.

Hiking In Millcreek Canyon

We went on a great hike Wednesday up Millcreek Canyon. The views were incredible and the company was even better!!

Christel Breyell just retired and moved into her own apartment at the Friendship Manor!
Her new address is:
1320 E. 500 So.
Salt Lake City, Utah 84102
Phone Number 801-582-9299
She would love a visit or a phone call to her new place. We are so excited for her new changes and wish her the best!

Denise Doxey, our past Stake Relief Society President, is now on the General Relief Society Board. The General Relief Society is looking for stories of women who struggle with disabilities in their lives. They would love to hear if and how Relief Society, Visiting Teaching, and the Ward helps you. If you are interested in writing a piece for the RS/lds.org site please send me an email with your story to debbybierman@hotmail.com and I will forward it on to Denise.
Thanks -Debby

RS/lds.org is looking for stories of those struggling with disabilities and how ward members could be more helpful to families and mothers. Examples would be down syndrome, autism, ADD, ADHD, deaf, blind, mental illness - depression, bi-polar, birth traumas, birth, genetic defects, etc.

1. How can the R.S reach out to them ?

2. Is it hard to ask for help and why?

3. Have they felt the support of R.S. or Visiting Teachers generally?

4. What suggestions would they offer that we could put on the website or in the news media that would be of more help?

5. Are Bishops/R.S Presidents really aware of a situation?

What's "Cool" For Summer -May RS Cooking Class

May's cooking class included a lot of fun "cool" recipes for summer. Sharon Walsh and Geri Smolka make us some yummy food.

Chinese Chicken Salad -Geri Smolka
1 head lettuce
2 chicken breasts (i usually use the meat of a whole chicken that I have boiled and deboned. It shreds better.
2 cans Mandarine Oranges
4 green onions (finely chopped)
Rice sticks (I usually use half of the bag)
4 oz. Wonton skins (cooked and crunched up)
Sesame seeds (how ever many you choose)

Dressing:
1/2 tsp. pepper 3 Tbsp. Rice Vinegar
2 Tbsp. sugar 1/4 cup oil
1 tsp. salt 1 Tbsp. Sesame seeds
1 tsp. accent 1 Tbsp. Soy Sauce

You may add other ingredients like peanuts or parsley if you like to the salad.

PF Chang’s Chicken In Soothing Lettuce Wraps -Debby Bierman
Special Sauce:
¼ cup sugar
½ cup water
2 Tbsp. soy sauce
2 Tbsp. ketchup
1 Tbsp lemon juice
1/8 tsp Chinese hot mustard
1-3 tsp garlic chili paste

Stir Fry Sauce
2 Tbsp soy sauce
2 Tbsp brown sugar
½ tsp rice vinegar

2 Tbsp vegetable oil
2 skinless chicken breasts
1 cup diced water chestnuts
1 cup diced mushrooms (recipe calls for 2/3 cup diced straw mushrooms- I just use fresh mushrooms)
3 Tbsp. chopped green onion ( I put in only if I have them)
1 tsp minced garlic

1 cup fried maifun rice sticks- I use sticky rice instead
4-5 iceberg lettuce cups (I use romaine)


1. Make the special sauce (for spooning over your lettuce wraps) by mixing all ingredients well and refrigerate until you are ready to serve the lettuce wraps.

2. Prepare stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl

3. To prepare the filling for your lettuce wraps, saute chicken breasts in large wok of frying pan with oil. I usually just grill the chicken on my grill. Once chicken is cooked, remove from pan and cool.

4. As the chicken cools, dice the water chestnuts and mushrooms to about the size of peas.

5. When you can handle the chicken, cut it up into small pieces no bigger that a dime. With the wok on high heat, add vegetable oil. Add the chicken, garlic, water chestnuts and mushrooms to the pan. Add the stir fry sauce tot eh pan and saute the mixture for a couple of minutes.

6. Prepare lettuce cups. I usually line the lettuce with sticky rice (this is where you can use the maifun sticks) Add the chicken mixture. Pour the special sauce over the top. Enjoy!


Island Vacation Party Mix -Sharon Walsh
2 1/2 cups Corn Chex
2 1/2 cups Rice Chex
2 cups macadamia nuts
1/4 cup butter, cubed
2 Tbsp. sugar
2 Tbsp. corn syrup
1 cup flaked coconut
1 pkg. chopped dried pineapple
1 cup white baking chips

In a large microwave-safe bowl, combine cereals and nuts; set aside. In a small microwave-safe bowl, combine the butter, sugar, and corn syrup. Microwave uncovered, on high for 2 minutes, stirring once. Pour over cereal mixture and toss to coat. Cook cereal mixture, uncovered, on high for 2 minutes, stirring once. Add coconut; cook 2 minutes longer, stirring once. Spread onto waxed paper to cool. Stir in pineapple and chips. Store in an airtight container.


Pudding Pops -Stacey Dalley
3.9 oz. Pudding (any flavor)
1/2 cup sugar
3 cups milk
1 cup cool whip

Blend and freeze. Yummy! Stacey froze the pops in Dixie cups with a Popsicle stick in it. The cups were easy to peel off once frozen.

Raspberry Frozen Yogurt -Francis Inman
2 cups vanilla yogurt
1/2 cup whole milk
1/4-1/2 cup sugar, to taste
1 package frozen raspberries, thawed or
2 cups fresh raspberries

Directions:
1. Combine first three ingredients in a large bowl; stir until sugar dissolves.
2. Place raspberries in a blender; process until smooth. Strain puree through a fine sieve over a bowl. Discard seeds. Add puree to yogurt mixture.
3. Pour raspberry mixture into the freezer can of an ice-cream freezer; freeze according to manufacture's instructions. Spoon into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with fresh raspberries, if desired. Yield: 8 servings (1/2 cup each)

** We have a great collection of these recipes and many others that were shared at our cooking class in the recipe binder at church. Be sure to get your copies!!