Sister to Sister: Fresh Cookin' Class #2

30 July 2011

Fresh Cookin' Class #2 - Recipes

Here are the recipes from the 2nd Fresh Cookin' Class......I can't wait to see what we learn in the next class in August!

Strawberry Bruschetta

20 slices French bread, cut 1/4 inch thick

1/4 cup butter or margarine, melted

3 tablespoons granulated sugar

1/2 teaspoon Cinnamon

1 lemon

1 container (8 ounces) cream cheese spread

1/4 cup powdered sugar

2 ½ cups strawberries, hulled and coarsely chopped

2 1/3 cup toasted sliced almonds

Additional powdered sugar (optional)

Directions:

1. Preheat oven to 375°F. Slice bread using Serrated Bread

Knife; place bread slices on Rectangle Stone. Place butter in

Small Micro-Cooker®; microwave on HIGH 30-45 seconds

or until melted. Brush butter over bread slices using Pastry

Brush. Combine granulated sugar and cinnamon in Flour

Sugar/Shaker; sprinkle evenly over bread slices. Bake 12-

14 minutes or until golden brown; remove baking stone from

oven to Stackable Cooling Rack.

2. Meanwhile, zest lemon using Lemon Zester/Scorer to

measure 1 teaspoon zest. Juice lemon using Juicer to

measure 2 teaspoons juice. In Small Batter Bowl, whisk

cream cheese, powdered sugar, lemon zest and juice until

smooth using Stainless Steel Whisk. Hull strawberries using

Cook's Corer®; coarsely chop using Food Chopper.

3. Using Small Scoop, scoop cream cheese mixture over bread

slices; spread evenly using Small Spreader. Place bread

slices on Simple Additions® Large Square Platter; top

with strawberries using Medium Scoop. Sprinkle bruschetta

with almonds and powdered sugar, if desired. Serve

immediately.

Yield: 20 servings

Nutrients per serving: Calories 180, Total Fat 8 g, Saturated Fat

4.5 g, Cholesterol 15 mg, Carbohydrate 22 g, Protein 4 g, Sodium

250 mg, Fiber 2 g

Cook's Tips: To toast almonds in the microwave oven, place

almonds in Small Oval Baker; microwave on HIGH 5-7 minutes

or until golden brown, stirring after each 30-second interval. Cool

completely.

Hot Corn Dip

Recipe by Emeril Lagasse

2 tablespoons butter

3 1/2 cups corn kernels (from 4 ears fresh white or yellow

corn, or frozen fresh corn)

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 cup finely chopped yellow onions

1/2 cup finely chopped red bell peppers – I used roasted red

bell peppers from a jar.

1/4 cup chopped green onions (green and white parts)

1 jalapeno, seeded and minced

2 teaspoons minced garlic

1/2 to 1 cup mayonnaise – 1/2 C was plenty for mine

4 ounces monterey jack or cheddar, shredded- I used

monterey jack

4 ounces sharp cheddar, shredded

1/4 teaspoon cayenne

Tortilla chips, for dipping

Preheat the oven to 350 degrees F

Melt 1 tablespoon of the butter in a large heavy skillet over

medium-high heat. Add the corn, salt, and black pepper. Cook,

stirring occasionally, until the kernels turn deep golden brown,

about 5 minutes. Note that if you’re using frozen corn it probably

won’t get golden brown. Just cook for about 5 minutes as the

recipe states. Transfer to a bowl.

Melt the remaining tablespoon of butter in the skillet. Add the

onions and bell peppers and cook, stirring often, until the onions

are wilted, about 2 minutes. Add the green onions, jalapeno, and

garlic and cook, stirring, for 2 minutes, or until the vegetables are

softened. Transfer to the bowl with the corn.

Add 1/2 C mayo, cayenne pepper, half of the monterey jack and

half of the cheddar and mix well. If you need more mayo to hold

the mixture together then add it, but I found that 1/2 C was plenty,

and I even added a little extra cheese.

Pour into an 8-inch square baking dish, or something equivalent

and sprinkle the remaining cheese on top. Bake until bubbly and

golden brown, 10 to 12 minutes. Serve hot with tortilla chips or

Fritos.

Sweet-Fruit-Salsa-with-Cinnamon-Chips

Choose Your Fruit

I choose fruit based on it’s color. I love having something in

just about every color of the rainbow! Red: Strawberries are

my standard because they hold up really well, they’re usually

inexpensive, and everyone loves strawberries. But watermelon,

raspberries or pomegranate seeds would be fun too.

Orange: Mango is my top choice because you all know how much

I love mangoes! I usually put in a higher ratio of mangoes to other

fruit, but that’s just me. Peaches, nectarines, or orange segments

would work.

Yellow: Pineapple! Fresh is best, but in a pinch (uh..like my

pictures here) open up a can. I guess nectarines and peaches can

also be yellow.

Green: LOVE the bright color and great texture of Kiwi in fruit

salsa. There’s always honeydew too.

Blue/Purple: I go with price on this one. Blueberries or

blackberries, whichever is cheaper! See my note about blackberries

below.

Choose Your Sweetener

Honey: I love the flavor of honey with fruit. I usually add a little

no matter what.

Powdered Sugar: It dissolves fast and gives a light sweetness.

Brown Sugar: Takes longer to dissolve but adds an interesting

flavor. Much deeper flavor than white sugar.

Granulated Sugar: What I use the most. It tastes good and makes

a nice syrup with the fruit juices. Remember my life lesson about

adding sugar?

Agave Nectar: If you want to use an alternative sweetener, you

could try Agave Nectar (very low on the glycemic index if that

concerns you) or a natural herbal sweetener like Stevia.

Choose Your Extras

You don’t want to do all of these together- pick and choose!

Lime Juice: I always add lime juice. Just a few big squeezes. The

fruit will give off a lot of juice so you don’t want to add too much

additional liquid, but a few squeezes of tangy lime juice adds a

great flavor and makes it nice and tropical tasting.

Cinnamon: A few dashes of cinnamon goes great with the

cinnamon chips.

Mint: I love a little chopped fresh mint in my fruit salsa. It

reminds me of cilantro in regular salsa and makes everything so

fresh tasting. But beware, a little goes a long way and if you add

too much it will really overpower the taste of your yummy fruit.

My husband hates it when I put mint in- he thinks it ruins the salsa

and tastes disgusting, so you may want to go sparingly on that one!

Coconut: shredded coconut is especially yummy when you have

tropical fruits like pineapple and mango in your salsa. Sprinkle

some on top or stir it in, but either way do it just before serving or

it will get all soggy.

Toasted Coconut: If you’re taking this to a party, then add some

toasted coconut on top for great presentation. People will go wild

over it!

Ginger: I’m adding this from Kate’s suggestion in the comment

section. Great thinking! A little fresh ginger would be great. A

little will go a long way. P.S. ginger + coconut = yum.

Eat it!

You’ll want to chill the salsa first for maximum yumminess.

Then serve with Baked Cinnamon Chips for dipping. Also fantastic over ice cream!

Cinnamon Tostada Chips

4 (7-inch) flour tortillas

1 tablespoon granulated sugar

1/2 teaspoon ground cinnamon

Directions:

1. Preheat oven to 400°F. Lightly spray tortillas with water

using Kitchen Spritzer. Combine sugar and cinnamon in

Flour/Sugar Shaker; sprinkle over tortillas.

2. Using Pizza Cutter, cut each tortilla into 8 wedges; place

in single layer on Large Round Stone. Bake 8-10 minutes

or until lightly browned and crisp. Remove to Stackable

Cooling Rack; cool completely.

Yield: 32 chips

Nutrients per serving: (4 chips): Calories 45, Total Fat 1.5 g,

Sodium 135 mg, Fiber less than 1 g

No comments:

Give and Take

If you have any items you would like to give away or any items you are in need of let me know we will post them here.

Just email to 2memailme@gmail.com or to kittysdroid85@gmail.com

Items to Give Away:

Have a few cans of Similac Advanced to give away. Contact Danielle Young - 631-9281

Attention Breastfeeding Moms: Free breastfeeding stuff -
Go to SevenSlings.com and/or Undercovers.com for promotional gifts. Use "Breastfeeding" as the promo code.
Email McCall Johnson at ballroomdancer23@gmail.com for details.

Items To Take (Needed):

Sisters,

Lisa Loveland is in need of strings of white Christmas lights, silk greenery, and some extension chords. If you have any of these items and are willing to let her borrow them for Stori and Brandon's wedding, please attach a piece of tape with your name on the item so they may return them to you after the reception.

You may call her at 477-4941.

Thank you for your help!

I am in need of a couch. Call Averi Haas at 871-0753

If anyone has fabric that they don't need anymore, I am trying to round some up to make clothes; cottons, knits and woven fabrics preferred but nothing that requires dry cleaning, please. Call Veralyn Jensen at 541-212-2557 or email halfdutchgirl@gmail.com

Recipes to Share:

The cracker recipes below are basic—delicious as written, but also a great starting point for inventing your own personal favorites. Try different types of flours, or melted butter instead of olive oil; add seeds or herbs to the dough, or brush the top of the raw crackers with milk and sprinkle them with seeds before baking.

Whole Wheat Matzoh or Water Crackers

Crackers at their very simplest!
Makes: 4 large matzoh

Ingredients:
1½ cups organic whole wheat flour
½ cup warm water

Directions:

Preheat the oven to 500 degrees F. Put the flour in a medium bowl and add most of the water. Stir and mash with a heavy spoon until blended and it makes a doughy lump. If your dough is still crumbly, add more water, a few drops at a time, until it comes together. Put your silicone sheet on your work surface, turn the dough out onto it, and knead it for a few minutes until it becomes elastic and doesn’t crumble when you fold it. If it sticks to your hands, sprinkle a little bit of flour over your dough, rub your hands clean, and keep kneading. Cut the ball into four equal parts. At one end of the silicone sheet, roll one part out as thin as you can into a rough rectangle about 8 inches by 10 inches. Do your best to get the dough as evenly thin as you can, as the thinner areas will cook faster than the thicker ones. Roll out a second ball at the other end of the sheet. Professional matzoh makers have a vicious-looking spiked device called a patry docker which you use to poke tiny holes all over the surface of raw matzoh, but you can get the same effect using a fork to poke holes every ½ inch all over the surface. Slide the sheet onto your cookie pan and bake the crackers for 3 to 4 minutes, just until the edges start to turn golden brown. Watch carefully; they get too brown really fast! Pull the pan out, flip the crackers over, and back for 1 more minute or less. Remove from the oven and put the matzohs on a rack to cool. Repeat with the three remaining lumps of dough. Enjoy right away or store in airtight container for up to a month.

Organic Thin Wheat Crackers

These are similar to Nabisco Wheat Thins, but without the refined flour and unpronounceable ingredients.
Makes: about 40 crackers

Ingredients:

1½ cups organic whole wheat flour
½ teaspoon salt
2 Tablespoons olive oil
½ cup warm water
1 teaspoon honey
Extra salt for sprinkling on the tops (optional)

Directions:

Preheat the oven to 350 degrees F.

Mix the flour and the salt in a medium mixing bowl, add the oil, and stir. Mash the mixture with a heavy spoon until it is completely blended and looks like cornmeal. Dissolve the honey in the water and pour most of it over the flour mixture. Stir and mash until it all comes together into a doughy lump. If it is still crumbly, add more of the honey-water mixture, a few drops at a time, until the dough comes together. Put your silicone sheet on your work surface, turn the dough out onto it, and knead it for a few minutes until it becomes elastic and doesn’t crumble when you fold it. Form the dough into a log in the center of the sheet, flatten it a bit with your hands, and then roll it out with the rolling pin to make a thin layer almost as large as the sheet. If the dough sticks to the rolling pin, dust the rolling pin with a little flour or put a second silicone sheet or length of parchment paper on top of the dough, and roll over that (peel off the top layer once you’re done rolling). Pressing gently so you don’t cut the sheet underneath, use a dull knife or a pizza cutter to score the dough into crackers. I make mine into 1¼-inch squares. Sprinkle with salt if desired. Slide the sheet onto your cookie pan, pop it in the oven, and bake for 12 to 15 minutes until the edges start to turn golden brown. Remove the pan from the oven, snap the crackers apart and turn them over, and return the pan to the oven for a few minutes more to brown the bottoms. (Note: Watch the edges carefully so they don’t get too brown) Cool, enjoy, and store in an airtight jar for up to two weeks.

Organic Cheesy Wheat Tidbits

Makes: about 3 cups of Goldfish-size diamonds

Ingredients:

½ cup whole wheat flour
¼ teaspoon paprika
¾ teaspoon salt
1 Tablespoon olive oil
4 ounces sharp cheddar cheese, grated
1½ to 2 Tablespoons water

Directions:

Proceed as for thin wheat crackers. After combining the oil with the dry ingredients, add the grated cheese a little at a time. Mash and stir it into your dough with a spoon before adding more, and gradually add a little at a time until it is all mashed in. Add the water a little at a time until the dough just holds together. Knead the dough a few times (it won’t get elastic, as there is too much cheese, but it will get a bit less crumbly). Roll it out thin and make parallel cuts in the dough about ½ inch apart in one direction, then turn the pan 45 degrees and make cuts about ½ inch apart again to form small diamonds. Bake for 15 minutes, remove from oven, flip crackers over, and bake for 5 minutes more, until the thinner parts start to turn golden brown. Break apart, cool, and enjoy. Store in an airtight jar for up to a week (if you can resist them that long). This cracker is also good cut into long strips, similar to cheese sticks, to serve with a meal.

Canning Butter

Supplies:

Large pot

Wooden Spoon or Spatula

Pint canning jars

Seals and Rings for jars

Butter, salted kind (any brand will work)

Roasting Pan

Smaller pot for boiling seals

Funnel

Ladle

Cooling Rack

Directions:

1. Wash all jars very well. Put them in a roasting pan and heat in a 250 degree oven for 20 minutes, without rings or seals.

2. In the smaller pan bring some water to a boil and simmer the seals a couple of minutes. Keep in the hot water until needed.

3. As the jars heat in the oven, slowly melt the butter in the large pot, stirring with a wooden spoon or spatula the whole time to keep the butter from scorching. Slowly bring to a boil and boil for 5 minutes stirring well the whole time. Make sure you have a very big pot as the butter will rise and become foamy as it boils. We don't want any disasters of butter boiling over and creating fires! One pound of butter fills one pint jar and a little more.

4. With the ladle, stir and scoop the butter from the bottom of the pan into the jars using a canning jar funnel to guide the butter. To allow room for the shaking process leave 3/4" of head space in the jar.

Crock Pot Apple Butter

(Makes a little more than 1 pint)

1 dozen apples, peeled, cored, and cubed

1/2 Cup Water

1 Cup Brown Sugar

3/4 teaspoon Cinnamon

3/4 teaspoon All Spice

In the evening:

Peel, core, and chop a dozen apples.

Toss the apples in the sugar and spices.

Put everything in the Crockpot and set it on low until morning.

In the morning:

After a few more hours on low, bump it to high and prop the lid with a wooden spoon. It should cook down and thicken quite a bit.

I suppose it’s optional, but I like to blend the butter down smooth so it is the consistency of traditional apple butter. The chunky apple butter compliments things such as ice cream and bagels.

You can either can the apple butter or freeze it.

Pumpkin Butter

Ingredients:

1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups of fresh

3/4 cup apple juice

1/2 teaspoon ground ginger

3/4 teaspoon ground cloves

2 cups brown sugar

1 tablespoon ground cinnamon

3/4 teaspoon ground nutmeg

1-2 tsp fresh lemon juice

Directions:

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil, covered with lid ajar (I prop it with a wooden spoon). Reduce heat to low-medium and simmer, covered with lid ajar, for 35-45 minutes, stirring frequently. Be careful as the mixture bubbles and pops!

2. Remove from heat and let it sit for a few minutes before removing lid. Adjust spices to taste. Stir in lemon juice.

Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks. Makes enough to fill one large mason jar or about 3.5 cups.

Preserved lemons

Ingredients

8-10 Meyer lemons, scrubbed clean

1/2 cup kosher salt, more if needed

Directions:

1. sterlize your jars

2. add 2 tbsp. salt to bottom of jar

3. cut and quarter the lemons or slice and dice as you please

4. salt the lemons generously

5. pack the lemons in the jar, squishing

them down, so the juice is extracted &

the juice rises to the top.

6. keep adding salt between layers of lemons.

7. pack jar with as many lemons as you

can squeeze in, cover with more salt &

seal jars tightly.

8. let jars sit at room temperature for a couple of days, turning them upside down occasionally. Place jar in the fridge for at least

3 weeks, until lemon rinds soften.

To use, remove lemon from jar & rinse thoroughly to remove salt & discard seeds.

Lemons can be stored in the fridge for up to 6 months.

BALI STACKERS

This is great for a potluck!

Place on plate in order of ingredients:

CHINESE NOODLES

COOKED RICE

CHICKEN GRAVY

DICED TOMATOES

FROZEN PEAS (DEFROSTED)

CHOPPED CELERY

CHOPPED GREEN ONIONS

CRUSHED PINEAPPLE (DRAINED WELL)

GRATED CHEESE

GRATED COCONUT

SLICED ALMONDS

DICED COOKED CHICKEN

(CAN ADD ANY NUMBER OF OTHER INGREDIENTS: OLIVES, AVOCADOS, ETC.)

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Legal Cheesecake

(makes one 9 inch pie)
1 envelope unflavored gelatin

¼ c boiling water

2 - 8 oz pkgs cream cheese (room temperature)

5 TBS fructose

1 ¼ c vanilla Stonyfield yogurt (or organic or natural without sugar)

Fresh fruit topping – you can use pie filling or fresh or sugar free jelly or jam

1 prepared granola crust – 2 ½ c Go-lean Crunch and 1 cube of butter

For Granola Crust:

In food processor or blender – pulverize 2 ½ c Go-Lean Crunch granola. Add 1 cube butter (at room temperature and blend until granola is coated with butter. Turn into pie plate and mash to bottom and sides until it sticks together and forms crust. As a variation you can put in bottom of muffin cups and mash to form crust only on bottom.

For Filling:

Dissolve gelatin in boiling water – set aside. In food processor blend cream cheese and fructose until smooth. Gently add yogurt and gelatin until smooth. Spoon into crust and refrigerate for 2-3 hours.
Serve plain or topped with fruit.

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Sausage Spinach Dip

8oz Italian Sausage

1/2 c chopped onion

1/2 c chopped red sweet pepper

2 cloves garlic

2 8 oz cream cheese (can use reduced fat)

1 1/2 c grated Parmesan cheese

1/4 c milk

1/2 c mayo

1/4 c light sour cream

2 c spinach

In skillet cook sausage, onions, pepper & garlic.

Drain fat & cool. Stir together cream cheese, Parmesan,

milk, mayo, & sour cream. Add sausage mixture & spinach & stir.

Spread into 9" deep dish pie plate. Bake at 350' for 30 min.

Serve with bread or crackers or chips or crackers.

146 calories per 1/4 cup

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Not Tuna Pate'

2 c soaked raw sunflower seeds (soak 8 hours)

1 c soaked raw almonds (soak 8-12 hours)

1/2 c water

1/4 c fresh lemon juice

1/3 c minced celery

1/4 c minced red onion

1/4 c minced fresh parsley

3/4 tsp salt

Place the sunflower seeds, almonds, water, and lemon juice in a food processor and process into paste. Stop occasionally to scrape down the sides of bowl. Transfer to a small mixing bowl and stir in the celery, onion, parsley, and salt. Mix well. Store in a sealed container in the fridge for up to 5 days. Yield 2 c, 4-6servings

Pesto

2 c basil leaves (stems removed) tightly packed

1/4 c extra virgin olive oil

1 tsp crushed garlic (2 cloves)

1/4 tsp plus 1/8 tsp salt

1/4 raw pine nuts

Place basil, olive oil, garlic, and salt in food processor and process until basil is chopped. Add pine nuts and process until smooth. Stop occasionally to scrape down sides. Do not over process. Store in sealed container in fridge for up to 5 days. Yield: 1 c, 4 servings.

Tomato Stacks

2 slices large ripe tomato

2 TBS Not Tuna Pate'

2 TBS pesto

2 TBS alfalfa sprouts

1 tsp sliced black olives

Place one tomato slice on plate and spread pate' over it. Place 2nd tomato slice on top, spread with pesto. Top with sprouts and black olives. Serve immediately.

California Rolls

2 nori sheets (seaweed)

2 tsps mellow white miso

1 carrot, peeled

1/2 cucumber, peeled, seeded and cut lengthwise into thin strips

1/2 ripe avocado, thinly sliced

1/2 red pepper, cut lengthwise into thin strips

1/4 c Not Tuna Pate'

Tamari for dipping (optional)

Make carrot ribbons, by drawing vegetable peeler down all sides of the carrot. Lay one sheet of nori, shiny side down, on a bamboo sushi mat (a paper towel will work in a pinch). Using the back of a teaspoon, spread 1 tsp of miso in a single horizontal strip anywhere along the bottom third of the nori. along the edge of the nori closest to you, layer the carrot ribbons, cucumber, avocado, red bell pepper, and Not Tuna Pate'. Roll up, pressing filling back toward you. Just before completing roll, dip fingers in water and run along edge of nori to seal. Cut into 6 pieces with a serated knife. Fill other nori sheet in same manner. Arrange on plate and serve immediately with tamari for dipping if desired.

Chocolate Mousse Tart

with Raspberries

Yield: One 9-inch pie or tart

1 recipe Coconut Crust

1 recipe Chocolate Mousse

2 cups fresh raspberries

Scoop the crust into a pie plate or tart pan. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. There should be 3/4 in lip of crumbs along the sides. Firmly press bottom of crust and shaped until the crust is firmly up the sides and flush with top. Spread the Chocolate Mousse over the bottom of the crust. Arrange the raspberries on top. Chill for at least one hour before serving. Covered with plastic wrap in fridge, it will keep up to 3 days.

Chocolate Mousse

Yield: 2 c - 6 servings

1/2 c pitted dates, soaked

1/2 c agave nectar (or more to taste)

1 tsp vanilla extract, optional

1 1/2 c mashed avocados (3 or 4 depending on size)

3/4 c unsweetened cocoa or carob powder (start with 1/2 c then add to taste)

1/2 c water

Place dates, agave nectar, and vanilla in food processor and process until smooth. Add avocado and cocoa and process until creamy. Stop occasionally to scrape down sides. Add water and process briefly. Stored in sealed container in fridge it will keep up to three days and up to 2 weeks in freezer.

Coconut Crust

Yield: 3 cups

1 1/2 c unsweetened shredded dried coconut

1 1/2 c raw walnuts or macadamia nuts, unsoaked

1/2 tsp salt

1/2 c pitted dates, unsoaked

Place coconut, nuts, and salt in food processor and process until coarsely ground. Add dates and process until mixture resembles coarse crumbs and begins to stick together. Do not over process. Stored in a sealed container in fridge, it will keep up to one month and up to three months in freezer.

All recipes are from:

Raw Food Made Easy Guideby Jennifer Cornbleet http://www.healthy-eating.com/

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LUSCIOUS KEY LIME DESSERT

1 pouch (l lb 1.5 oz) oatmeal cookie mix

1/2 cup firm butter or margarine

2 cans (14 oz ea) sweetened condensed milk

3/4 cup Key Lime Juice or Lime Juice

2 containers (8 oz ea)frozen whipped topping, thawed

2 containers (6 oz ea)99% Fat Free Key Lime Pie Yogurt

Few drops green food color, if desired

1 Tbs grated lime peel

1/2 cup fresh berries (blueberries, raspberries, strawberries)

1. Heat oven to 350 degrees. Spray bottom and sides of 13x9 inch pan with spray.

2. Place cookie mix in large bowl. With pastry blender

or fork, cut in butter until mixture is crumbly and

course. Lightly press crumbs in bottom of pan. Bake

10 to 12 minutes or until golden brown. Cool.

3. In large bowl, beat condensed milk and lime juice

with electric mixer on medium speed until smooth and

thickened. Remove 1 cup of the whipped topping: set

aside. Fold remaining whipped topping, yogurt and food color into milk mixture. spoon into cooled

crust. Cover and refridgerate about 1 hour or until

set.

4. To serve, cut into 5 rows by 4 rows. garnish each serving with a dollop of remaining whipped topping,

lime peel and fresh berries. Cover and refrigerate

any remaining dessert.

Makes 20 servings

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VEGGIE PIZZA

1 8 oz pkg refrigerated crescent rolls

1 8 oz pkg cream cheese - softened

1 TBS mayonaisse

1 garlic clove, pressed or finely chopped

1 tsp dried dill weed

salt and pepper to taste

2 cups assorted fresh veggies such as broccoli, cauliflower, cucumber, green and red peppers, tomatoes, green onions, mushrooms, carrots zucchini, or yellow squash

Preheat oven to 350 degrees. Unroll rolls on baking stone, roll out to form a 12" circle pressing seams together to seal. Bake 12-15 mins. or until light golden brown. Cool completely. In bowl, combine cream cheese, mayo, garlic and dill weed. Season with salt and pepper. Spread cream cheese mixture over crust. Chop and slice veggies and spread over top of pizza. Cut into squares or slices. (10 servings)

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PASTA PRIMAVERA

2 cups broccoli florets

1 can (10 3/4 ounces) cream of chicken or mushroom soup, diluted

1 large carrot, julienned

1/2 cup milk

1/4 cup grated Parmesan cheese

1 clove garlic, minced

1/8 tsp pepper

3 cups cooked spaghetti

In a large saucepan, combine the first seven ingredients. Cook, uncovered, over medium heat until vegetables are tender, about 12 minutes. Stir in spaghetti; heat through. Yield: 4 servings

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CREAMY CHICKEN NOODLE SOUP

5 boneless chiken breasts boiled

1 bag wide egg noodles

1 can cream of chicken soup 26 oz.

4-5 boullion cubes

pepper to taste

Shred chicken breasts. Put all ingredients into large pot and add enough water to cover everything. Cook on medium high heat until noodles are soft. Could be done in crockpot. For smaller batch use half of everything.

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HOT TURKEY SANDWICHES

2 cups cubed cooked turkey

1 celery rib chopped

1/3 cup mayonaise

1 cup cubed process American cheese

salt and pepper to taste

6 hamburger buns split

In a greased 1 1/2 quart baking dish, combine the turkey, celery, mayonaise, cheese, salt and pepper; stir well. Cover and bake at 450 degrees for 35 - 40 minutes or until celery is tender, stirring occasionally. Toast the buns if desired. Serve about 1/2 cup turkey mixture on each bun.

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SIMPLE STUFFED POTATOES

1 tsp butter or margarine

2 cups mashed potatoes (prepared w/ milk and butter)

1 cup cubed fully cooked ham

1/2 cup shredded cheddar cheese

In a skillet, melt butter. Stir in potatoes and ham; heat through. Sprinkle with cheese. Reduce heat; cover and cook for 3 - 5 minutes or until cheese is melted. Makes 2 servings.

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TURKEY DAY BAKE

4 cups cooked stuffing

2 1/2 cups cubed cooked turkey

2 cups cooked broccoli florets

2 cups turkey gravy

4 slices American cheese, halved

Press the stuffing onto the bottom of a greased 2 1/2 qt. baking dish. Top with turkey and broccoli. Pour gravy over all. Bake, uncovered, at 350 degrees for 25-30 minutes or until edges are bubbly. Top with cheese; bake 2-4 minutes longer or until cheese is melted.

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Stuffed Pasta Shells

1 1/2 cups cooked stuffing

2 cups diced cooked chicken or turkey

1/2 cup frozen peas, thawed

1/2 cup mayonaise

18 jumbo pasta shells, cooked and drained

1 can (10 3/4 ounces) condensed cream of chicken soup

2/3 cup water

Paprika

Combine the stuffing, chicken (or turkey), peas and mayonaise; spoon into pasta shells. Place in a greased 13X9 baking dish. Combine soup and water; pour over shells. Sprinkle with paprika. Cover and bake at 350 degrees for 30 minutes or until heated through.

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Vegetable Pie

Ever wonder how to make leftovers yummy? It is easy with a "Vegetable Pie".....

Ingredients:

2 pie crusts (store bought or homemade)

Diced vegetables - ie: potatoes, carrots, peas, green beans, corn....whatever you like. Add onions and celery if you desire.

Diced meat - ie: steak, ham, porkchops, chicken...whatever you have.Salt and pepper - to tasteFlour - 1/2 cup or so

Cheese - 1 cup (i prefer Monterey Jack)Butter - 1/2 stick (cubed)

Milk - 1/2 to 3/4 cup

Place one pie crust in pie pan and vent with fork. Spread 2 Tbs four in bottom. along with one Tbs butter (diced) and a portion of the cheese. Follow with a layer of vegetables (your choice) and then a layer of meat. Repeat flour cheese and butter and then vegetables and meat. Continue layering until all ingredients (except milk) have been used. Pour milk over mixture untill crust is about 2.3 full. sprinkle remaining flour, cheese and butter on top and cover with the 2nd pie crust. Seal pie crusts together and cut slit in top to vent. Place in 325 degree oven until done....approximately 1 to 1 1/2 hours. Allow to cool for a few minutes so milk, cheese and flour can solidify to make white sauce.

This is an excellent way to get the family to eat those leftovers from the fridge!

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Dirt Cake

1 chocolate cake mix

1 tub chocolate frosting

15-20 Oreo cookies - crushed

Gummy worms (candy bones optional)

drinking straw

Bake the cake as directed on box. Leave in pan and let cool completely. Take a straw and poke holes randomly over cake. Insert gummy worms into holes. Frost entire cake and around gummy worms with chocolate frosting. Sprinkle crushed Oreos over top for dirt. (Candy bones may be inserted into frosting for graveyard look, if desired)

At the time of my birth, my parents were living in Boise, Idaho, but my mother travelled to her parent’s home in Rexburg, Idaho where she had most of her children. So I was born in Rexburg. Except for a three or four year absence for a job my dad was doing in New Jersey, I grew up in Boise, Idaho. I graduated from Borah High School.

I have seven brothers and sisters and about 30 nieces and nephews. My mother has passed away. My dad lives in Cedar City, Utah. I come from a long line of members of the church. My great-great grandparents on both sides were pioneers who crossed the plains with the Saints. I am really grateful to all of my family for their great faith and hard work.

My husband and I met shortly after high school in Bountiful, Utah. We attended the same single adult ward. We dated for a little while before and after his mission, and then became engaged. However, this story book romance has an unpredictable ending. Despite meeting at such a young age, we did not get married until nearly thirty years later. We have been married for just two short years and are very much still in love. Between us, we have six children. Al has four (ages 23, 20, 19, and 14) who live away from our home; I have one, Chase (age 13), who lives with us; and we have Easton (age 14), who is a foster child we love having in our home.

I don’t have many hobbies because I don’t find myself having much spare time. I do enjoy many things, but I am not so sure that I am good at many of them. I like to be physically active and being outdoors. I enjoy boating, skiing, motorcycling if it is at my own pace, hiking if it is at my own pace, going for walks if it is at my own pace, gardening, working in the yard and around the house. I mostly enjoy tagging along with the boys (Al included) as they do their things – as long as I get to go at my own pace. I also enjoy music and playing the piano.

I am a bankruptcy and family law attorney. I have my own law firm here in Nampa. In five years I hope to be working on a different business venture with my husband. But for now I will try to find some happiness in the depressing field I chose for myself for some strange reason.

My favorite calling I have had in the church is to be a teacher. I was just recently called to be on the Scout Committee and I am a visiting teacher.

Announcements

TOYS FOR TOTS

Notice:

The Marine Corps is sponsoring the Toys for Tots program. Please contact the WICAP office at 208-475-1906 before Thursday, November 8, 2012. They can not accept any late applications.

Please remember that you can only apply for one of the toy assistance programs.

Applying for more than one program can disqualify you from receiving any

assistance. You may only apply for toy assistance for your children or children with whom you

have legal guardianship. If you wish to donate a toy or two, please drop them in any Toys for Tots bin.

COAT GIVEAWAY

DATE: Saturday, November 3,2012

WHERE: Hampton Hall

"':'.

607 14th Avenue North

Nampa, Idaho

TIME: 10:00 a.m.-1:00 p.m.

In cooperation with: Nampa school District & Lakeview Church of the Nazarene

Donations: Special thanks to: Lakeview Church of the Nazarene, Deseret lndustries Humanitarian Grant,

Idaho Power, and many others.

To sign up, please contact : 498-0569 or call for information on donating a coat

Sister to Sister

30 July 2011

Fresh Cookin' Class #2 - Recipes

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