Enrichment Recipes

Mediterranean Salad, Grilled Chicken, and Coconut Rice

Mediterranean Salad (serves about 10)
7 large tomatoes (cut in bite size chunks)
2 cucumbers (peeled and chunked)1/4 small diced red onion
3 oz cubed mozzarella cheese3 oz crumbled feta cheese
3 T. Olive oil2T. Red wine vinegar (can use pear, apple or other fruit vinegar)
3 T green olive tapenade (You can find this at Albertson's on the top shelf next to the fancy olives or if you want to make it, e-mail me for a good recipe)

Fresh basil leaves to taste (I use about 7-8 basil leaves that I cut in a chiffonade--roll them and then cut in strips like a cute herby confetti)
baby spinach (add two or more handfuls for color)
Salt and Pepper to taste

1 T Italian seasoning

2 t garlic salt

Cut up and mix items together. May cut ingredients up ahead of time, but do not add oil and vinegar until right before serving.

Marinated Chicken
Marinate chicken breast (1 per person) in Wishbone Italian dressing or Zesty Italian Dressing (I like the Albertson's brand), 2 T minced garlic, 2 T lemon juice, and 2 T italian seasoning overnight. (I just put the chicken in a freezer bag and dump in the marinade ingredients and quish it around and put it flat in the fridge.  I turn it over after about 12 hours to make sure it's marinated evenly) Season with pepper and Season All then grill and cut into thin slices. Chicken is served cold–may do ahead of time as well.

Coconut Rice
2-3 cups Uncle Ben’s converted rice. Cook rice as directed but add about ½ can coconut cream (NOT coconut milk) at the same time you add the water. The cream can be found in the grocery store by the pina colada mix for drinks. After the rice is finished cooking, stir in 1 cup large toasted coconut flakes. (Toast the coconut flakes in a little butter in a saute pan over low heat for 2-3 minutes until toasted but not burnt!)

Fancy Pink Drink

1 bottle lemon-lime soda

1 capful raspberry lemonade powder (I like the Country Time kind)

1 bag frozen strawberries

You can adjust how much you make based on the number of people you're serving--you just have a one to one ratio of lemon mix to soda.

I've experimented with all  kinds of flavors and they all work.  So, you can use 1 can frozen limade to one bottle of soda and then add fresh lime slices or you can use lemonade and lemon slices or orange juice and orange slices with cranberries for fall.  You can also mix and match flavors (like one can pineapple juice and one can orange juice mixed with two bottles of soda).  If you've got a sophisticated palette, you can also substitute the lemon-lime soda with club soda. . . but some people think it's a little sour if they're not used to club soda.  The possibilities are not only ENDLESS, but ENDLESSLY FANCY!!!

Cupcake Pops

There is a link to very clear instructions with photos at the top of the blog above the birthday list.  Let me know if you need to borrow my cookie cutter--I'm happy to help you avoid having to buy one :)

Here's the web address if for some shocking reason the link doesn't work : http://bakerella.blogspot.com/2008/04/make-your-cupcakes-pop.html

Baby Bumper Cars at Recipe Party

posted by Maija-Liisa Adams

Thanks to Lindsey for hosting the Recipe Party in her new kitchen and dining room. It's just beautiful.  

It looked like baby Bumper cars down the hall way. 

These baby seats were for:

Nicole's baby boy Will,

 

Christine's Lucy

 and Sarah's Marie. 

Two  other babies came as "buns in the oven":) 

What a wonderful feast for your eyes and tastebuds this "Show Off" recipe party was.  Hope you'll join us next time at Shannon's for our "Holiday Brunch".   

You may find all the delectable and eye appealing recipes at http://www.recipeparty.blogspot.com. 

 

Snapshots of Super Saturday, Sub for Santa, Soups and Salads

Thanks to Maija-Liisa Adams for this post!  

Thank you all for your generous donations for our "Sub for Santa" families!  It's heart warming to see your local outreach. 

Bishop Webster (missing his wife) came to check up on us and our projects. 

What's better than a Saturday visiting and crafting? 

Thank you for bringing those tasty soups, salads and desserts.  Please share your recipes here.

September Recipe Party Pictures

Posted by Maija-Liisa

                                          

Wasabi! Wow our tongues had a treat last night with all of the various Asian dishes from many different Asian/Oriental countries.

 

A large group gathered at Christine's new home with chopsticks in hand to do some serious taste testing.

"Sen Say" Jay demonstrates his sushi of many sorts much to the ooohing and aaahing of the ladies gathered around him.

We tasted won tons, lettuce wraps, even homemade fortune cookies and so many authentic, delectable dishes, you'll just have to get their names, recipes and who made them at   

recipeparty.blogspot.com

If you didn't email your recipe to Sarah yet, please do so, so we can try all of them on our families:)

Thanks for a fun, festive and filling evening together as friends!

  See you next month for our "Spud Celebration" at Mindy's.

Peaches and Cream Pie is "What's Cookin" Today"

Peaches and Cream Pie

"We tasted this scrumptious pie at the state fair and I started a search to find the recipe. Several calls later, I found the lady in Aberdeen who generously shared this family treasure." 

Caryn Esplin

CRUST:

3/4 c. flour

1 tsp. BAKING POWDER

3 T. soft BUTTER

1 EGG

1/2 c. SKIM MILK

1 sm. Cook-style VANILLA PUDDING

Beat on Med. for 2 Min. 

FRUIT:

1 lg. can well-drained PEACHES

(save some liquid) 

TOPPING:

6 oz. CREAM CHEESE

1/2 c. SUGAR

3 T. PEACH JUICE

Beat well.

1.  Spread crust into large pie plate.

2. Arrange peaches on top.

3. Spoon topping over peaches.

4. Sprinkle with cinnamon & sugar.

Bake 35 min. at 350 until well-browned. 

Makes 8 servings.

Service Auction Luau Recipes

Kalua Pork

1 5 pound Pork Butt Roast

1 Tablespoon liquid smoke

3 Tablespoon Sea Salt

Directions : Rub meat all over with sea salt and place in crock pot. Add liquid smoke. Cook on high for 4-5 hours or on low for 8-9 hours. Shred and enjoy!

Luau Punch

       1 Can Pineapple Juice Concentrate

1 Can Orange Juice Concentrate

2 T Lime Juice or Lime Juice Concentrate

2 Two-Liter Bottles Lemon-Lime Soda

1 Can Pineapple rings

1 Cup Frozen Strawberries

Mix all ingredients together and sip away!

White Chocolate Raspberry Cheesecake

2 cup Oreo cookie crumbs (with frosting)
1 tablespoons white sugar    

1/4 cup butter, melted                                                                                                       

8T Seedless raspberry preserves or jam                                                                             

2 cups white chocolate chips

1/4 cup heavy cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

1 bar of white chocolate (can use the kind with chocolate cookie crumbs in it)

In a medium bowl, mix together cookie crumbs, 1 tablespoons sugar, and melted butter. Press cookie mixture into the bottom of 10 inch springform pan.
Heat up raspberry preserves in microwave for 15-20 seconds and stir well.
Preheat oven to 325 degrees F (165 degrees C). Heat whit

e chocolate chips in microwave in 30 second intervals, stirring after each 30 seconds. (This should only take 2 or 3 turns in the microwave. Stir completely and don’t overheat!) Stir in cream with a whisk or fork and heat for 30 more seconds ONLY if it loses its smooth texture.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.Place pan with about 1 inch of water on rack below where cheesecake will bake to help avoid cracks in your cheesecake. Bake for 55 to 60 minutes, or until filling is set. Turn off oven, crack open the door and let cheesecake set for one hour. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Use remaining raspberry preserves to decorate the top by placing them in a small pastic bag, snipping off the corner and making a zig-zag pattern. Carefully shave white chocolate curls over the top of the cheesecake using your vegetable peeler. Keep refrigerated until right before serving.

Pina Colada Pie

1/2 cup shredded coconut
2 cups crushed vanilla wafers
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup cream of coconut
1 teaspoon vanilla or coconut flavored extract
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) can crushed pineapple, drained
1/2 cup maraschino cherries, chopped
1/2 cup chopped pecans

Preheat oven to 350 degrees
Spread coconut evenly onto a baking sheet and toast in preheated oven 5 minutes, until golden brown. Remove and set aside.
In a medium bowl, mix together vanilla wafer crumbs and melted butter or margarine. Press firmly into bottom and sides of a 9 inch pie pan.
In a large mixing bowl, beat together cream cheese and coconut cream until fluffy. Mix in vanilla extract. Fold in whipped topping, pineapple, cherries, and nuts. Spread mixture into crust. Sprinkle with toasted coconut. Chill several hours before serving.

Homemade Hamburger Stew is What's Cookin' Today

Hello Sisters,

Today, Saturday, September 6th, Peggy shares a stew recipe with us. Notice how she uses such healthy ingredients like cracked brown rice.

Homemade Hamburger Stew
(Canned in advance or recipe below)*

Prep. Time: 45 min./ serves 4-6
1 lb. extra lean stew meat or hamburger (browned)
2 quarts water
½ cup cracked brown rice
1 lg. onion chopped
2 stalks celery diced
1 can corn
4 lg. diced carrots
2 large sliced potatoes
1 tsp. salt and ½ t. pepper
Cover and simmer for 1 hour.

*Canned recipe is different. Call me if you want the recipe.

Chili is What's Cookin' Today

Hello Sisters,

I know it's Friday, so that may mean pizza at your home, but Peggy has given us a great recipe to plop our canned beans and canned tomatoes into --

Chili
Prep time: 30 minutes
Serves 6
1 quart pink or pinto beans
1 lb. hamburger browned in onion
1 green pepper chopped
2 quarts home canned tomatoes
2 T. chili powder
½ tsp. pepper
1 tsp. salt
Simmer on low for 20 minutes.

Homemade Tomato Soup is What's Cookin' Today

Hi Sisters,

Tomato juice -- what a great way to preserve our garden's tomatoes. Peggy's been canning the food she, Gary and the girls have grown in their garden this summer and has shared her tomato soup recipe with us below. You can serve it tonight or any other night you're in the mood!

Personally I really like tomato soup and grilled cheese sandwiches, especially with honey on my grilled cheese sandwich and cheese melted in my tomato soup. Yummy, yum, yum! Give it a try and let me know how you liked it or what crazy additions you make to tomato soup or grilled cheese sandwiches with a Comment here.

Homemade Tomato Soup and Grilled Cheese Sandwiches

Prep time: 5 minutes
(Canned in advance)
16 quarts tomato juice (set aside)
Cook in microwave until tender:
1 c. chopped green peppers
2 c. ground onions
3 c. celery

Add above ingredients to tomato juice
Then mix together:
1 ½ c. sugar
½ c. salt
½ tsp. pepper
2 C. flour

Add dry ingredients to 1 quart of the cold juice, and then stir into remaining tomato mixture. Bring almost to a boil, stirring so it won’t burn. If tomato juice purchased from the store, do not add salt. Process 12 ½ lbs. pressure for 15 minutes. Makes about 17 quarts of soup.

Clam Chowder is What's Cookin' Today

Hello Sisters,

Please let us know if you enjoy getting a daily recipe.
Also, please email Maija-Liisa or Sarah if you have a few recipes, you'd like to share.
Since Peggy has shared hers in Enrichment before, we asked her to get us started.

So, "what's cookin' today", day 2 of 7 in the kitchen of Peggy Rogers?

Clam Chowder -- Peggy Rogers

I have bolded what needs to be canned or frozen in advance.

1 quart of potatoes (can be freshly cooked)
1 cube of margarine or butter
½ cup whole wheat flour
1 can evaporated milk
1 can of milk or water
1 small onion
Frozen or canned corn
½ cup sautéed celery
1 fresh sliced and cooked carrot (not bottled or canned)
1 can clams

Brown onions in sauce pan with margarine. Add flour, remove from heat and add milk. Return to heat and add vegetables. Stir and cook until thickened.

Potato Soup

Follow recipe for clam chowder except don’t add clams.

What's Cookin' Today?

Hello Hungry-for-Recipes-Sisters,

Some of you have requested that we share more recipes on the blog, so we're startin' by askin' Peggy Rogers to share 7 of her favorite recipes she makes.  Each night we'll post one of her week's worth of recipes.   

So -- drum roll please -- introducin' . . . "what's cookin' today"!

From the Kitchen of Peggy Rogers:  "I tried to pick a couple of recipes that should be canned this time of year with the abundance of fresh foods. I have bolded the stuff that needs to be canned or frozen in advance.

This one is Charlene Christensen’s. It uses up the abundance of garden produce this time of year. I have added my own touch to it and the grandchildren love this soup. I made nine batches of it last week because I needed to use up produce from my garden."

1 c. onions (chopped)
1 c. celery (sliced)
2 T. margarine
2 c. chicken stock or (2 cubes bouillon with 2 cups water)
2 c. carrots (sliced or diced)
2 c. zucchini, (sliced or diced)
2 c. corn cut from the cob
1 c. green peppers (chopped)
salt and pepper to taste

Saute onion and celery in margarine. Add broth and carrots. Simmer for 20 min. Add zucchini, corn and green peppers and simmer for an additional 10 minutes. Season. Pour into freezer containers for future use in stews, soups, casseroles or squash fillings.

* I thaw this soup base, add one can cream of chicken soup, a can of cannery chicken or turkey and a small package of egg noodles (cook the noodles first).

YW Sing Sacred Songs

Posted by YW 2nd Counselor/RS Liaison to YW 

Sis. Maija-Liisa Adams

The Young Women's value for August is Integrity and tonight the Young Women culminated the month with a Joint (Laurels, Mia Maids and Beehives) Activity at the BYU Idaho botanical gardens. As organizer Mia Maid President Marlowe Hayes summarized tonight, "We sang hymns and felt the spirit and then we had cheese and crackers and grapes and also ate this ice cream cake (see recipe below). Then we had a spiritual thought and walked around for a minute."  She also shared her testimony of the power of music to bring the spirit into our lives. 

Some of the hymns we sang included, "As Sisters In Zion", "I Am a Child of  God", "If I Could Hie to Kolob" and "Come, Come Ye Saints".  Beehive Secretary Katriina Adams  commented, "I liked how it sounded when we were singing because it sounded really pretty and we were altogether and I liked looking at the pretty flowers."              

YW Secretary Sis. Sharon De Mourdaunt took pictures for us and we hope you enjoy seeing them.  Mia Maid Advisor Jann Johnson and her Laurel daughter Laura serenaded us on the guitar and violin respectively with such

numbers as "Angeline the Baker" and others while we ate.  We enjoyed Laurel Advisor Sis. Mary Brown's  refreshing "Ice Cream Sandwich Cake" so much we thought we'd share the recipe with you too.

Ice Cream Sandwich Dessert

10 ice cream sandwiches

1 jar chocolate fudge sauce

caramel syrup

1 (20 0z.) Cool Whip (real whipping cream separates)

1 Heath or Skor bar, crushed

Layer ice cream sandwiches in the bottom of a 9X13 inch pan (you might have to cut one to make it fit.) Pour entire jar of fudge sauce over sandwiches and spread evenly. Drizzle thin layer of caramel syrup over the chocolate. Spread Cool Whip. Sprinkle candy bar over top (the candy bar is easier to crush if frozen first). Freeze.