Jello Cake

I will be posting a bunch of dessert recipe from our "Time-Out" RS meeting. Here is the first one.

Jello Cake
1 White Cake mix
2 jello boxes (any flavor)
1 tub of cool whip

Mix cake and cook according to the box. When cake is done poke with holes. Make both jello boxes and pour over the cake then place in the fridge to allow the jello to set. Frost with cool whip.


That sounds really hard right?

Monster Cookies

This is from an unknown source, but let me assure you the cookie is very tasty and so far one of the best tasting homemade oatmeal cookie I have tasted.

Choc-Oat-Chip Cookies

1 3/4 cups flour
1 tsp. baking soda
1/2 tsp salt
1 1/4 cups brown sugar
1 cup (2 sticks) butter
1/2 cup sugar
2 eggs
2 T milk
2 tsp. vanilla
2 1/2 cups quick or old fashioned oats
2 cups semi sweet chocolate chips
1 cup coarsely chopped nuts

Combine flour, baking soda and salt in a small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla. Gradually beat in flour mixture. Stir in oats, morsels and nuts. Drop by rounded tablespoon onto un-greased baking sheets.

Bake in preheated 375 degree oven for 9-10 minutes. Let stand for one minute; remove to wire racks to cool completely.

Makes about 4 dozen cookies.

Pumpkin Wheat Waffles

This recipe was in the Daily Herald and it was left out on the counter as a "HINT!" for me. So being the good wife I am, I took the hint and made it this morning before church. My family liked it. I do think it does need a bit tweaking, so if anyone else come up with some idea feel free to comment. Oh, the reason I was so eager to try this recipe is because it uses whole wheat kernels and you just crush it in the blender. So for those of us who doesn't have a wheat grinder or too lazy to get one out this is a good way to feel smug about feeding your family healthy foods.

Pumpkin Wheat Waffles

1 cup milk
1 cup + 2 tbs wheat kernels, whole and uncooked
2 eggs
2tsp baking powder
1/2 tsp salt
1/4 cup oil
1/2 cup pureed, cooked pumpkin (I just used canned)
1 1/2 tsp pumpkin pie spice
2 tbs sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4-5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt, pumpkin, pumpkin pie spice and sugar to the batter. Blend on low. Pour batter into hot prepared waffle iron from the actual blender jar. Variations: Mix in chocolate chip or top the batter with finely chopped pecans just before shutting the waffle iron.

Caramel Apple Syrup (to go with your waffles but I didn't try this one out)
1 tart apple, cored and chopped
2 tbs butter
1/2 c sugar
1 tsp light corn syrup
1/2 tsp baking soda
1 tsp vanilla
2 tbs water
1 tsp cinnamon

Combine ingredients in a saucepan. Stir to dissolve sugar and bring to a boil. Boil 5 minutes, stirring constantly, and then let rest on low heat until apples are soft and sauce has thickened. Serve over waffles with chopped pecans.

Nutty Broccoli Slaw

This recipe is from Sister Fay Jaynes who said this is a great tasting salad.

Nutty Broccoli Slaw

1 pkg. chicken flavored Top Ramen
1 pkg (16 0z) broccoli slaw
2 c sliced green onion (2 bunches)
1 1/2 c. broccoli florets
1 can (6 oz) olives, drained & halved
1 c sunflowers kernels, toasted
1/2 c. slivered almonds, toasted
1/2 c sugar
1/2 c. cider vinegar
1/2 c. olive or vegetable oil

Set aside the noodle seasoning packet, crush ramen noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds. In a jar or bowl with a tight fitting lid, combine the sugar, vinegar, oil and contents of the seasoning packet; shake well.
Drizzle over salad and toss to coat.
Serve immediately. Make 16 servings.



Broccoli Bacon Raisin Salad

1 bunch fresh broccoli florets
1/2 c. chopped red onion
1 c. celery, chopped
1 lb. bacon, cooked, drained and crumbled
1/2 c. sunflower kernels
1/2 c. raisins

Dressing:
3/4 c. mayonnaise
1/4 c. sugar
2 T. apple cider vinegar

In a large bowl combine salad ingredients together and set aside. Combine dressing ingredients and stir thoroughly. Pour dressing over salad ingredients and stir well. Serve chilled. Refrigerate leftovers. Make 12 servings.

Tammy's Caramel Popcorn

I am a huge fan of caramel popcorn... actually anything with caramel is good. This is Tammy Merryweather's recipe for caramel popcorn and I L O V E it! I made this today for a gathering and it was pretty easy with simple ingredients. This is in the ward cook book on page 106 for those of you who have it.

1 C light corn syrup
1 square (1/2 c) butter
1 lb brown sugar
1 can condensed milk

Mix all ingredients except the condensed milk in a heavy sauce pan. Bring to a boil. Gradually add condensed milk. Cook, stirring constantly, to a soft ball (about 227 degree on a candy thermometer.) Pour over a large bowl of popped popcorn. (I used two bags of microwave popcorn) Stir and spread out on buttered pan to dry.

Seasonal Cider

I saw this recipe today from the bakery in American Fork: Flour Girls and Dough Boys. It looked pretty good for this cold October weather so I am posting it here.

6 cups apple cider
3 cups orange juice
2 cups water
1/2 cup fresh lemon juice
3/4 cup firmly packed light brown sugar
3 sticks cinnamon
12 whole cloves
1/4 tsp ground cardamom
1/4 tsp ground ginger
1/4 tsp nutmeg
lemon slices

Combine all ingredients except lemon slices in 4 quart saucepan

Bring to boil. reduce heat to low; contine heating for 15 minutes to blend spices.
Remove cinnamon sticks and cloves.
Serve in mugs garnished with lemon slices.

Sister Bullock's Zucchini with Cream Cheese Frosting

3 eggs
2 cups sugar
1 cup canola oil
2 cups zucchini
3 tsp vanilla
2 1/2 cups flour
1/4 tsp baking powder
1 tsp salt
2 tsp baking soda

Mix in kitchen aid and pour into bar pan. Bake at 350 for 25 min.

Frosting
1/2 cup butter (soften at room temp)
1 tsp vanilla
1 tbs almond extract
4 oz of cream cheese
2 1/2 cups powder sugar
milk or cream as needed.

Iced Pumpkin Cookies

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Blender Wheat Pancakes

This is a great recipe using wheat kernels grounded in your normal everyday blender to make pancakes. Give it a try.

1 C Milk (or 3 T Dry Powdered Milk + 1 C. Water)
1 C Wheat kernels, whole and uncooked
2 Eggs
2 tsp Baking Powder
1 1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender.
Blend on highest speed for 4 or 5 minutes or until batter is smooth.
Add eggs, oil, baking powder, salt and honey or sugar to above batter.
Blend on low.
Pour out batter into pancakes form the actual blender jar (only one thing to wash!)
onto a hot greased or Pam prepared griddle or large frying pan.
Cook; flipping pancakes when bubbles pop and create holes.

Beans and Tomato Salsa

I made a Tomato Salsa and Sister Gurr's Braided dessert bread today for a baby shower I attended. The dessert bread especially didn't take very long (as bread goes) and was relatively easy to do.

Beans and Tomato Salsa
(like quite a few people, I am trying to figure out what to do with my tomatoes so this salsa was part of my answer)

2 cans of Black Beans
Tomatoes (I used both red tomatoes and cherry tomatoes)
1 can of Corn
2 gloves of garlic
White onion... I used about 1/4 of the onion.
Cilantro
Salt
Lemon Juice

I tossed everything together and let it sit in the fridge overnight.

(I realize my recipes are pretty vague ... this one is actually my better ones. I am too impatient to measure (gets me in trouble every time I bake) so my recipes will usually just have ingredients but kinda slim on the measurements. My standard rule is to just keep adding until it tastes good. Sorry if this frustrates some people, but I would never post any recipes, or cook for that matter, if it required me to measure every step of the way.)


Sister Gurr's Dessert Bread (I was too lazy to make the icing that should've gone with the recipe, so I just drizzled chocolate sauce on it instead. ) It received good response from everyone at the party.

Bread in a Hour

The following recipes are presented by Sister LaNoa Gurr in our RS Penny Pinching Enrichment Activity.

Basic Recipe

10 1/2 cups white unbleached flour, BREAD FLOUR or whole wheat flour (Do not use all-purpose flour. It doesn't have enough protein or gluten for this recipe.)
1/2 cup sugar (or 1/3 cup honey or 1/2 cup brown sugar or molasses)
1 tablespoon salt
3 rounded tablespoons Saf-instant yeast
3 tablespoons liquid lecithin* (I buy it at a health food store)
4 cups hot tap water

Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. Dough should be very sticky. Mix for 5 minutes using a dough hook on your machine. (DO NOT add flour to the dough after it has finished mixing.) Let raise 25 minutes. Bake at 350 degrees for 25 minutes. This recipe makes four loaves of bread.

*Squeeze or pour approximately 3 tablespoons of lecithin directly into the bowl. Do not measure. Pour little pools that resemble the size of quarters. If you think you are pouring too much, its okay. This isn't a specific measurement.

For whole wheat bread, use the same recipe but add one cup of applesauce as part of the hot tap water and 12 additional tablespoon lecithin. Mix for 10 minutes.

Lecithin replaces oil in all dough enhancers and sits on a shelf at lease three years and could be up to 5-10 years. As for me, I've used a bottle in about six months because I've made so much bread. No refrigeration needed.

Here are some suggestions for the dough:
LOAVES
* regular size loaves - 4 per batch
* small loaves-8 per loaf bake 12-15 minutes
* round Italian loaves - 1/2 of a loaf, buttered and seasoned on top
* french bread - spray with water for a crustier crust, after 15 minutes of baking, look at it and maybe spray it again with water. Bake 20-22 minutes
* baguettes - 2 thin per loaf
* braided loaves - seasonings or glazes

ROLLS AND BUNS
* dinner rolls - 16 per loaf bake 20 minutes
* dollar rolls - 16-20 per loaf
* parmesan rolls - dip in butter and parmesan cheese—separate containers- butter 1^st, parmesan 2^nd.
* knots or Kaiser rolls - 12 inch rope shaped into these shapes Pinch on bottom to keep ends from escaping.

* Clover leaf- one dinner roll cut into 3 pieces, rolled and put in muffin tin, spray with non- stick spray. Bake 10-15 minutes.
* butterflake rolls - bake in a muffin tin roll one loaf into a rectangle (about 18 “ long) and spread with soft butter. Cut 1” strips (pizza cutter) and layer 5 strips on top of each other having one edge straight. Cut into 3” lengths turn on side and put into muffin tin. Bake 10-15 minutes. Can also use this same method for orange rolls. Pour orange sauce over the top before baking.
* Hamburger and hotdog buns - 6-8 per loaf (these are my favorite) place far apart on sheet so it will brown all the way around.
* hoagie buns - 6 per loaf roll to length- cut diagonals and spray with spray.
* soup bowls - 3-4 per loaf stand them up tall when rounding out sides.

BREADSTICKS
* sheet breadsticks 1 loaf rolled out to fit pan. Pizza cutter down center and 1” across, brush with butter. If you want fluffier sticks let raise the 25 minutes and then bake. 350, 25 minutes
* cut and twisted breadsticks-roll onto pan, like above. You can pick up and twist small size twists.
* rolled breadsticks Brush bottom of pan with butter, roll out and cut into lengths, twist and place on pan, then brush with butter and Italian seasons. See below
* crispy breadsticks- add seasonings to melted butter and brush on, bake immediately, do not raise.

PIZZA

(No raising time. Oven position - 2nd from bottom level) Nice to use Pizza stone.

1 batch basic dough makes 4 large pizzas.
* stuffed crust pizza using 5 1/2 halved cheese sticks (400 - 450 degree oven) roll edges over the cheese and seal. Proceed with pizza toppings
* Boboli - pre-bake for 8 - 10 minutes at 350 degrees
* individual pizzas (400 to 450 degrees for about 15 minutes)
* grilled pizzas Put dough on grill and let grill for 10 minutes, Flip over add toppings and grill other side.
* barbeque chicken pizza (400 to 450 degrees) equal amounts BBQ sauce and pizza sauce
* chicken alfredo pizza (400 to 450 degrees)
* Pizza rolls
* calzones - mini (6 per loaf) and large Roll out and put toppings on only ½ of the dough. Poke holes for steam to escape. Can use molds to help with these. Seal tightly.
(I like to halve the main recipe and make three pizzas.)
(Add 1 tablespoon of Shirley J Pizza and Pasta seasoning to 6 oz can of tomato sauce for a tomato based pizza. Use 1/2 cup alfredo sauce for a white pizza and 1/2 cup barbeque sauce for the bottom of the barbeque chicken pizza. Add chopped chicken breast to top of alfredo and barbeque pizzas.)

MAIN DISHES
* taco rolls / taco braid

Filling: 11/2 lb cooked lean ground beef

1 pkg taco seasoning mix

2 c grated cheddar cheese

1 c olives chopped

½ c enchilada sauce

Combine and spoon down the middle of the dough braid and bake 350 – 25-30 minutes.

Serve with heated enchilada sauce
* pizza rolls / pizza braid

Fill with not too much sauce and finely chopped pepperoni, mushrooms, olives, grated cheese, braid and bake 350 25-30 minutes. Can freeze these and use them for lunches.
* chicken and broccoli braid

2c cooked shredded chicken

1 can cream of chicken soup

1 c steamed broccoli

½ c chopped onion

½ t season salt

Combine and spoon down center of dough, braid, let raise 25 minutes and bake 350-25-30 minutes
* chicken and cream cheese braid

21/2 c shredded chicken cooked

½ c chopped onion

8 oz cream cheese

4 Tbs butter

½ t season salt

¼ t. pepper

Mix together and spoon down braid, serve with heated sauce: ½ c cream of chicken soup and ½ c sour cream

Stuffed Steak Bread

1 lb thinly sliced steak

1 ½ c sliced mushrooms

1 c chopped green pepper

½ c chopped onion

2 T. Butter

3 T Worcestershire Sauce

½ t. pepper

1 c mozzarella cheese

Cook steak in frying pan. Sauté mushrooms, pepper onion in butter. Add all together and spoon down center of braid or put into separate calazones. Bake 25-30 min.

* scones - Navajo tacos
* focaccia bread -using 1 1/2 loaves of dough roll Roll size of baking pan. Brush with melted butter, season with seasonings, then take fingers and punch into dough, making it a bit rough. Bake 19-20 minutes . Makes a nice sandwich bread.
* round party sandwich - using 1 1/2 loaves of dough Make giant hamburger bun. Fill and then cut into serving slices. Fun idea.

DESSERT BREADS
* cream cheese braid see recipe below for filling and frosting.
* cinnamon rolls Use 1 ½ loaf. Roll out into long rectangle. Top with soft butter, brown sugar and cinnamon (nuts, raisins opt) Roll along the long edge. Cut with thread or unflavored floss. Place on greased pan and let raise and then bake 20 min at 350. Frost with basic frosting.
* cinnamon swirl bread
* cinnamon twists - use 1/2 cube of butter spread on it, add cinnamon and brown sugar, fold over lengthwise and cut into pieces. Pull and twist at the same time and place back on jelly roll pan.
* monkey bread

1 ½ t cinnamon

1 ¾ c. sugar

1/4 c brown sugar

¼ c evaporated milk

¾ c butter

Mix cinnamon with ¾ c sugar. Cut 1 loaf into 64 pieces and roll in mixture.

Mix 1 c sugar, brown sugar, evaporated milk and butter in sauce pan and bring to boil. Layer rolls in bottom of greased Bundt pan. Pour 1/3 sauce, repeat layers. Bake 350- 30 minutes.Let set a minute before dumping out to make sure it keeps its shape.
* orange rolls - bake in a muffin tin
* scones form and fry in oil

The pictures show the braided bread with cream cheese and strawberry jam.

MISCELLANEOUS
* tortillas/gorditas 12-16 pieces per loaf. Roll out and fry on ungreased fry pan until barely brown on both sides.

* croutons Cut slices of day of buttered bread into cubes. Season with seasonings below and bake slowly in oven until completely dried.

Cream cheese filling:
4 oz. softened cream cheese
1/2 cup powdered sugar
1/2 teaspoon vanilla
Then add jam on top or fresh fruit

Cinnamon Roll frosting:
2 cups powdered sugar
1/4 cup softened butter
1/2 teaspoon vanilla
2 tablespoons water

Italian loaf seasonings:
garlic powder
seasoned salt
Italian seasoning
parmesan cheese

All of these recipes come from Pantry Secrets instructional cooking DVDS.

Please feel free to use the comment feature to post any questions or feed backs on these recipes!

Purpose of this blog and Contributors Wanted

Hello!
Welcome to PG 2nd Ward Recipes Blog. Any enrichment, cooking class, that awesome party dish or any other recipe that might be of interest will be posted here. This way we can keep a record of the recipes and lots of trees will be saved (it takes lots of paper to print those recipes out).

I, Judy Mangum, will just confess here that I am a horrible blogger. Therefore, anyone who can contribute to this blog will be greatly appreciated. Here are some of the ways you can be a contributor:

1. Send an e-mail of a recipe that you think other sisters would like to pg2recipe@gmail.com and I'll post it here. If you have a picture for the recipe, go ahead and send it too.

2. Take a picture of what you are making for dinner. This is sort of a selfish one. I am really curious about what other people cook for dinner. Short of me showing up at your door step, I would love it if you would take a picture and share with rest of us what you are cooking.

3. Become a regular or when-ever you feel like contributor of this blog. I will add you as one of the author of this blog and you can write a new post whenever you want. Come on, you know you want to.