Mandarin Tossed Salad

This was served at a ward dinner a few years ago and it has become a family favorite.

MANDARIN TOSSED SALAD
                                                                        from Diane Mortensen

1 head romaine lettuce, chopped

1 head iceberg lettuce, chopped

1 cup celery, chopped

2 whole green onions, chopped

1 can mandarin oranges, drained

Mix all together.

Put 3 Tbls sugar and 1/2 c sliced almonds in non-stick skillet. Cook over medium heat until sugar dissolves. Set aside.

Dressing:

1/2 tsp salt

dash pepper

1/4 c veg oil

1 T chopped parsley

2 T sugar

2 T vinegar

dash Tabasco

Toss salad with dressing and top with glazed almonds.
(I like this with extra glazed almonds and extra oranges, depending on how large the heads of lettuce are.)

Waffles or Pancakes without eggs-tender is possible!

Eggless Waffles or Pancakes        by: Ginger Christensen

1 Cup flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 Cup milk
2 tsp lemon juice or vinegar
2 Tablespoons butter or margarine, melted

Mix flour, soda, baking powder, and salt. Stir in milk, lemon juice or vinegar and melted butter and stir.  Cook in greased waffle iron, or you can make pancakes with it as well.  Makes 5 medium waffles (So I naturally double at least the recipe)

Texas Sheet Cake

You won't find a more tender and delectable cake than this classic.

TEXAS SHEET CAKE

                                                                                                         From Susan Connell 

CAKE

2 sticks butter or margarine

1 cup water

4 tbls unsweetened cocoa powder

2 cups all-purpose flour

2 cups white sugar

2 eggs, lightly beaten

1- 2 teaspoons cinnamon

* ½ cup buttermilk  (you can use dry)

1 teaspoon baking soda

1 teaspoon vanilla

CAKE

Grease a 15x10 inch jelly roll pan. Bring 2 sticks butter, water and 4

tablespoons cocoa to a boil in a large saucepan. While still hot, remove

from heat and add to combined 2 cups flour and 2 cups white sugar. Mix well.

Add in eggs, cinnamon, buttermilk, baking soda, and vanilla. Do not

mix too long. Pour batter into greased 15x10 inch jelly roll pan. Bake

at 400° degrees for 20 minutes, or until a toothpick inserted into center

of cake comes out clean.

ICING

½ cup butter

4 tbls unsweetened cocoa powder

¼ cup milk

3½ cups confectioners sugar

1 teaspoon vanilla extract

1 cup chopped walnuts or pecans

ICING

Bring 1/2 cup butter or margarine, 4 tablespoons cocoa, and 1/4/ milk to a boil.

Remove from heat. While still hot, add confectioners' sugar, vanilla, and nuts. Beat well. Ice cake while icing is still hot

*Prepare the dry buttermilk according to package

  directions.

Chicken Curry Salad with Chutney Dressing

This chicken salad is delectable served on croissants or on lettuce leaves.  It makes a very pretty presentation.

3 C cubed cooked chicken breast
1 Granny Smith apple, unpeeled, cored and chopped
1 c seedless grapes, cut in half lengthwise
1 c chopped celery
1/4 c slivered almonds, toasted

Chutney Dressing:
3/4 c mayonnaise
3 T chutney, preferably Major Grey's
1 t curry powder
2 T fresh lime juice
1 t grated lime zest
1/4 t salt

Whisk all dressing ingredients together until smooth.
Combine chicken, apple, grapes, celery. Toss with enough dressing to coat and sprinkle with almonds.

Optional: can add 1/4 c diced red onion, 1/4 c raisins

Asian Salad-this light and spicy salad will have you asking for seconds!

Asian Salad                                                  by: Leslie Coppin

Dressing
1/8 c rice vinegar

1/8 c sesame oil

1 garlic clove, minced

1 TBS sugar
1 TBS fresh ground ginger, minced

1 TBS soy sauce

1 TBS oil

1/2 tsp coriander

Combine all ingredients and set aside.

1 small head of purple cabbage, shredded

3 carrots, shredded

3 green onions diced

1/2 bunch of cilantro, chopped

Combine all ingredients add the dressing then top with:

1 package of crushed raw ramen

1/2 c slivered almonds

1/4 c sesame seeds

mix and serve.

It's an adapted recipe from allrecipes.com "amazing Asian chicken salad"

Crock Pot Chicken Taco Soup: This is super easy, yummy and healthy- and smells so good to come home to!

This sounded so good I tried it the day after Julianna sent the recipe.  It is delicious as is or with a little sour cream, cheese and tortilla chips.

                                                              

Crock Pot Chicken Taco Soup
                                                   by Julianna Mortensen  

4 boneless skinless chicken breasts (frozen)

1 can kidney beans

1 can black beans

1 can pinto beans

2 can diced tomatoes

1 can full of water

1 pack taco seasoning

1 can corn

Drain and rinse the beans.

Put everything but the corn in the crock pot and cook for 4 hrs on high or 8 hrs on low.

Shred chicken and add corn - heat through.

Serve with tortilla chips, sour cream and cheese if you want!

Pumpkin and chocolate-you can't go wrong with that combo--and made without eggs!

Ginger Christensen shared 2 delicious pumpkin recipes that are egg free.


Easy Eggless Pumpkin Chocolate Chip Cookies
                                                           
1 box of spice cake mix
1 16 oz can of pumpkin
1 1/2 Cups chocolate chips

Mix all ingredients together and scoop onto a greased tray in cookie sized drops. The dough is thick.  Bake at 350 for 10-12 minutes or until done.




Pumpkin Bread (Eggless)

2 1/4 Cups unbleached all-purpose flour
1/1/3 Cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup canned plain pumpkin filling
1 tsp vanilla extract
1/4 cup vegetable oil
1/2 cup buttermilk
1 cup raisins (optional)
1 cup chopped nuts (optional)
* I usually omit the nuts and raisins and put in chocolate chips instead

Preheat oven to 350 and lightly butter loaf pan.  This is enough for one regular size loaf pan, but honestly it cooks a lot better if you do 2 smaller loaf pans instead.

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and nutmeg; with a wooden spoon, mix slowly.  Add pumpkin, vanilla, oil, and buttermilk one at a time; stir until well combined.  Fold in raisins and nuts (or chocolate chips if using instead)

Pour into prepared pan(s) and bake for 40-50 minutes until golden brown or until toothpick inserted in center comes out clean.  

Remove from oven onto wire rack and cool 10 minutes in pan.  Turn out onto plate. 

Yogurt Chocolate Chip Cookies--this recipe uses no eggs but you won't miss them

from Ginger Christensen
Yogurt Chocolate Chip Cookie
                                            
1/2 Cup packed brown sugar
1/2 Cup white sugar
1/4 Cup butter
1/4 Cup shortening
1/2 Cup plain yogurt
2 tsp vanilla extract
1 3/4 Cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt 
2 Cups chocolate chips

Preheat oven to 375 degrees and Grease cookie sheet

In a medium bowl, cream together the brown sugar, white sugar, butter and shortening until light and fluffy.  Stir in yogurt and vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until incorporated, then mix in chocolate chips.  Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheet.  

Bake for 8-10 minutes in the preheated oven, until the edges begin to brown.  Cool for a minute on the cookie sheet before removing to wire racks to cool completely. 

Rhubarb Raspberry Crunch-fabulous alone or with ice cream

We enjoyed this dessert at our visiting teaching conference last year.  


Rhubarb Raspberry Crunch
                                                               from Judy Frizzell

1 c sugar
3 T flour
3 c raspberries (fresh or frozen)
3 c diced rhubarb
1 1/2 c flour
1 c brown sugar
1 c butter (softened)
1 c rolled oats

Directions:
1. Preheat oven to 375 degrees.
2.  In a large bowl, mix white sugar, 3 T flour, raspberries and rhubarb. Place mixture in 9 x 13 pan.
3.  Mix 1 1/2 c flour, brown sugar, butter  and oats until crumbly.  You may want to use a pastry blender for this.  Crumble on top of rhubarb and raspberry mixture.
4. Bake 45 min in the preheated oven or until crisp and lightly browned.

Panini Sandwiches take ho-hum to warm and scrumptious

Some of you may remember our activity at Tumwater Historical Park when  we made our own panini sandwiches. It was pouring rain but it did not dampen our enthusiasm!  Panini sandwich types are as varied as any other sandwich but this is one of my favorites:

 Margherita Panini 

 Brush with olive oil or spread  butter on  2 slices of  bread.  Layer mozzarella cheese, slices of fresh tomato and 2 or 3 fresh basil leaves (broken up a bit) onto unbuttered side of bread and top with other slice- butter side out.  Heat in a panini press or small skillet. 

Any other fillings are delicious, too.  If you have a George Foreman grill it might work, too.
                                                                   ---Maureen Clegg

Chilean Tomato Cucumber Salad-we sampled this at our last activity-yum!

CHILEAN TOMATO CUCUMBER SALAD  
                                                                      from Rosanne Dietz                                                                

8 Roma tomatoes, cut in chunks
2 cucumbers, peeled, sliced and cut in half
1/2 bunch cilantro, chopped after cutting off ends
juice of two lemons
1 tsp vinegar
salt to taste
Olive oil (about 1/3 cup)

*If desired you can add some diced avocado and/or sliced onion

Andrea first cuts off the end of the cucumbers (before peeling and slicing) and rubs the cut off end against the main cucumber. Next combine the tomatoes, cucumbers, chopped cilantro. Add the lemon juice and vinegar. Salt to taste. Drizzle olive oil on top and toss. This salad is best served right away because it gets a little soupy the longer it sits from the tomatoes.

ORIENTAL CHICKEN SALAD--Sugar Free, Low Carb and Delicious

SUGAR FREE, LOW CARB ORIENTAL CHICKEN SALAD                                    
                                                                          from Linda Olson
1 package cole slaw cabbage
1/2 cooked, diced chicken breast
1 3 oz. package chicken flavor ramen noodles

In large bowl combine shredded cabbage, chicken and 1/2 of the ramen noodles-crushed.
In separate bowl combine and stir well:
                Chicken flavor seasoning from the ramen  noodles
                1/4 cup apple cider vinegar
                1/4 cup granulated artificial sweetener (such as Splenda)
                 1/4 cup cooking oil (like canola)

Add to cabbage mixture along with slivered almonds and sunflower seeds.  Mix well.
Optional add ins:  chopped green onions, diced green pepper.

For a regular version of this salad use all the ramen noodles and regular sugar instead of the sweetener.

               

Mustard Chicken Salad-we sampled this delicious and pretty salad at our activity.

I first saw this recipe demonstrated on the "Barefoot Contessa" on the Food Network. It sounded good, so I looked it up on line and gave it a try. Her recipe calls for a tablespoon of salt but I reduced it to 2 teaspoons. 

MUSTARD CHICKEN SALAD                  from Chris Fitzgerald

2 whole (4 split) chicken breasts, bone-in, skin-on

olive oil

kosher salt and freshly ground pepper

2 cups broccoli florets

1 1/2 cups mayonnaise

1/4 cup dijon mustard

3 tablespoons whole grain mustard

2 tablespoons minced fresh tarragon leaves

1 cup cherry or grape tomatoes

1. preheat oven to 350 degrees F

2. Place chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skins and bones and tear the chicken into large bite sized pieces.

3. Add the broccoli florets to a large pot of salted boiling water. Cook for 30 seconds, until crisp-tender. Drain and immediately plunge into a bowl of ice water until cool. This will stop the cooking process and set the bright green color.

4. For the dressing: whisk together the mayonnaise, mustards, 2 teaspoons of salt and 1/2 teaspoon of pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli and tomatoes, and gently mix. Refrigerate for a few hours to allow flavors to blend.* Serve at room temerature.

*This step really does enhance the flavor of the salad but it tastes very good served just after assembly too.

Creamy Homemade Vanilla Pudding

HOMEMADE VANILLA PUDDING

                                           From Alicia Guglielmo

1/2 c. sugar

1/3 c. flour

1/4 t. salt

2 eggs, well beaten

2 c. milk (scalded)

1/2 t. vanilla (or other extract)

2Tbs butter

Combine the sugar, salt, flour and eggs.  Add scalded milk slowly, stirring constantly.  Cook for 30 second intervals in the microwave stirring every 30 seconds. Cook until thick and smooth.  Then add vanilla and butter. This can also be served with chocolate chips melted or any other mix-ins you want. 

LENTIL AND BROWN RICE SOUP

Lentil and Brown Rice Soup                     serves: 8

                                                                                                                   by Chris Fitzgerald

1 cup lentils washed*

1/2 cup brown rice

4 cups water

1/2 onion, diced

2 carrots, diced

1 large celery stalk, diced

2 teaspoons kosher salt

freshly ground pepper to taste

1 large sprig fresh thyme

1 sprig fresh rosemary

2 tablespoons fresh parsley, chopped

2 tablespoons cider vinegar

Place all ingredients into a stock pot or dutch oven. (Tie the thyme and rosemary sprigs together with kitchen twine for easy retrieval after cooking). Bring to a boil then lower heat and simmer all ingredients uncovered for two hours, leave a little soupy. If all the water cooks out, only add hot water to the soup.

Add the cider vinegar just before serving.

*There are many varieties of lentils. I use a combination of regular, yellow, and French lentils. 

VARIATIONS:

Sausage such as Polska Keilbasa

Top with grated sharp cheddar cheese

Serve with any whole grain bread for a perfect protein meal, breakfast, lunch, or dinner

I found the basic recipe in a vegetarian cookbook called "Laurel's Kitchen" about 25 years ago. It's been evolving ever since.

Recipe Swap Spot

Julianna Mortensen runs a blog sharing her favorite family recipes.  Find a link to her site here.

If anyone in the ward has a blog or website they would like to share, please let Maureen Clegg know.

Taco Soup-build your own bowl!

Taco Soup

                                                                         From: Amy Payne

Ingredients:
1 pound hamburger
1/4 c chopped onion
1 can kidney or black beans (we like black beans)
1 8 oz. can tomato sauce
1/4 t garlic salt
1/2 t salt
1 t sugar
1 can diced tomatoes, undrained
1 can corn, undrained
1/4 t oregano
1/2 t cumin
1/2 t chili powder

Directions: 
Brown hamburger and onions then drain fat.  Add remaining ingredients and simmer 15 minutes, or until hot. Serve with sour cream, shredded cheese and tortilla chips.

Applesauce Banana Bread-low in fat but high in fiber and flavor!

Tip: If you are not ready to use bananas when they are ripe and turning brown, put them in the freezer still in the peels.  When ready to use, heat in microwave for 1-2 minutes.  They are a different consistency but are perfect for baking.

Applesauce Banana Bread

                                                       from Maureen Clegg

1/3 c oil                                              2 c whole wheat flour
3/4 c sugar or 1/2 c honey                 1/2 t soda
2 eggs                                                 1/2 t salt
1/2 c applesauce                                 1 t baking powder
2 medium ripe bananas, mashed        
1/4 c buttermilk                                   

Cream oil, honey or sugar, and eggs.  Add applesauce and bananas to mixture and blend well.  Add milk, dry ingredients,  and mix just until moistened.  Pour into lightly greased loaf pans.  Bake at 350 degrees for 40-50 min. 
Yield: 1- 4" x 8 1/2" loaf or 2-  3" x 5 3/4" loaves

Optional: add 1/2 c chopped nuts, 1/2 c raisins to batter

Orange Bran Flax Muffins-melt in your mouth and so good for you!

Orange Bran Flax  Muffins
                                                                           from Maureen Clegg

1 1/2 c oat bran                                    1 c brown sugar
1 c flour                                                1 c buttermilk
1 c flaxseed, ground                             1/2 c canola oil
1 c wheat bran                                      2 eggs
1 Tbsp baking powder                          1 t baking soda
1/2 t salt                                                
2 oranges, quartered and seeded

Line two 12 cup muffin pans with paper liners or coat the pans with cooking spray.

In large bowl combine oat bran, flour, flaxseed, wheat bran, baking powder,and salt.  Set aside.

In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well.

Pour orange mixture into  dry ingredients and mix until well blended.

Divide batter evenly among muffin cups.  Bake at 375 degrees for 18 to 20 min. or until a toothpick inserted in the center comes out clean.  Cool in pans for 5 min before removing to a cooling rack.

Chocolate Banana Bread-what a flavor combo!

This is a family favorite submitted by Stephanie Farwell

Chocolate Banana Bread   

                                      

5 eggs

2 Cups mashed bananas ( 4 to 5 med)

1 C canola oil

1 tsp vanilla

2 1/2 C flour

1 1/4 C sugar

1 Large pkg chocolate pudding ( could use vanilla or any other flavored pudding you like)

1 1/4 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 C walnuts ( optional)

Mix wet ingredients first in blender, then add the dry ingredients.  Transfer to 2 greased loaf pans.  Bake at 350 for 65 min.  Let cool for 10 min.

Sauteed Fish With Mint and Tomatoes

This recipe is from Weight Watchers (3 points per serving).  I love the fresh  blend of flavors. (quick tip-- cut the mint and basil leaves with scissors)
                                                                         --- Maureen Clegg

Sauteed Fish With Mint and Tomatoes

2 C. fresh tomatoes, chopped
1/4 c fresh mint leaves, cut into ribbons
1/4 c fresh basil, cut into ribbons
3/4 t salt divided
1/2 t pepper, divided
1 pound white fish fillets (flounder, cod...)
2 t olive oil

In a medium bowl, combine tomatoes, mint, basil, 1/2 t. salt and 1/4 t pepper; set aside.  Place fish on a plate; rub all over with remaining salt and pepper.
Coat a large skillet with cooking spray; add oil and heat over medium heat.  When oil begins to shimmer, add fish. Cook until fish turns opaque in center about 5 minutes.  Carefully remove fish with a  spatula and put on serving plate.
Add tomato mixture to same skillet, cook until tomatoes just start to release moisture, scraping bottom of pan to loosen drippings, about 1-2 minutes.  Spoon tomatoes over fish and serve.

Salsa from Stephanie Farwell

Salsa

1 #10 can of crushed tomatoes
6 tsp oregano
6 tsp salt
1 tsp minced garlic
Handful of canned jalapenos

Mix the above ingredients with a handmixer for 2 minutes.
Then add:

10 Roma tomatoes- chopped
2 bunches of green onions-chopped
2 to 3 fresh jalapenos- chopped
2 bunches fresh cilantro- chopped

Stir all together and enjoy!  Great to pass out to friends…lasts up to a week in the fridge!

Pork Carnitas from Leslie Coppin

This is the pulled pork for the carnitas  that were served at the Christmas dinner.

Pulled Pork Recipe

Spice Rub:

3 Tb chili powder

2 tsp cumin

⅛ c kosher salt

Pork Shoulder  (9-11 pounds)

Rinse and pat dry shoulder. Apply all of the spice rub liberally to the entire surface of the shoulder. Put the 8-10 cloves of garlic in the bottom of the crock pot first. Set the pork shoulder inside and set the crock pot to low. Do not add any liquids. Cook for about 16 hours or until the meat falls apart.   It’s really important to cook on low for a long time so the meat will shred easily.

Once it’s cooked, remove the pork for the pot. Set aside to cool a little. Save the liquid by pouring it into a clear container and set aside.

Remove the fat and bone from the pork and shred the meat. Return the shredded meat to the crock pot.

The liquid will separate with the fat on top. Try to skim off the fat and return about 2 cups of the broth back into the crockpot with the meat. The meat should be moist but not soupy.

Michelle Penrod showed us how to make versatile and delicious empanadas.

Empanada Dough

1 cup warm milk

1 tsp salt

1 Tbs baking powder

4 Tbs butter

2 ¾ cup flour

Combine milk, salt, butter, and ½ cup flour in a bowl or mixer. Then add baking powder and remaining flour until dough doesn’t stick to the sides of the bowl. Divide dough into 2 inch balls. Flatten ball out to make a circle, fill with filling and close by folding over and pinching sides with a fork or your fingers. (Make sure to seal it well!)

To cook the empanadas heat oil until it bubbles when you put a little piece of dough in. Cook empanadas in oil until golden (2-5 minutes) remove to a paper towel to cool.

Empanada filling

1 lb ground beef

1 diced onion

1 Tbs cumin

½ tsp garlic salt

½ package frozen peas and carrots

2 diced hard boiled eggs

1 small can sliced olives

Brown meat and onion together. Add spices. Drain and add peas and carrots, eggs and olives.

Other empanada fillings:

diced apples sautéed in butter, cinnamon and sugar

queso fresco

pie filling

leftover potroast or shredded chicken

berries and cream cheese

Nicole Goodman Shared her magic with cake pops

How to make cake pops

· Bake cake and let cool completely

· Crumble cake into fine crumbs

· Slowly mix in frosting until crumbs stick together

o Be sure to not add too much frosting

· Roll mixture into small cake balls (balls should be about 1.25 inches in diameter)

o Do not roll cake balls too tight

o Do not make cake balls too large

· Place cake balls in refrigerator for 2-3 hours

o Cover to prevent them from drying out

o You can place cake balls into freezer for about 20 minutes, do not freeze

o Cake balls should be firm before moving on to next step

· Slowly melt chocolate/candy melts (coating) in microwave or double broiler

o Use a deep bowl

o Be sure to not overheat, keep below 100 degrees

o Keep any water or water-based products out of coating

· Remove cake balls from refrigerator

· Dip ½ inch of lollipop stick into coating

· Insert dipped end of stick halfway into cake ball

· Refrigerate cake balls with sticks for a few minutes until coating is firm

· Have your Styrofoam (or whatever you will be using to place your cake pop in to dry) and any decorations out and ready

· Remove only 2-3 cake pops at a time from the refrigerator, taking them all out will cause them to warm up too much

· Submerge the cake pop into the coating

o Do not let the cake pop touch the bottom of the bowl

· Hold cake pop above bowl until excess coating drips off

· Let coating set for a moment before adding sprinkles or other decorations

o If sprinkles are added while the coating is too warm, they will pull the coating off

· Place the cake pop in stand until the coating is set up

· ENJOY!

To see more of Nicole’s awesomeness go to www.sweetcakesbynicole.com