Tofee Dip

This was served as a snack at our book club last month at a few requests here is the recipe. Enjoy!

8 oz. cream cheese softened
1 cup packed brown sugar
3/4 tsp. vanilla


Beat all together well and serve with apples.

*Also good with crumbled Heath Toffee bars

Recipe from {Wreatha Stephens}

Relief Society Birthday Party 2011

The Menu:

We had Johnny Carino Bow Tie Festival, the simplest recipe ever. But SUPER yum!  You can get the recipe HERE.

Huge THANK you to all the sisters who brought salads & garlic bread! Delicious!  

And a BIG Thank you to Niki Bagley who made our cupcakes for dessert. (check out her info below!)

The Program was fantastic too! We have such talented sisters in our ward!

Huge thanks to all that were involved!!!

They used the Parable of the Princesses by Jenny Philips

more on that HERE. 

Decorations:

We set the tables up in a horseshoe shape, just for something a little different & out of the ordinary. We had a limited budget too, so we kept everything to a minimum. I got all the fun colors of napkins that we used at the Zurchers Party Supply store. The square yellow plates were from Walmart.

We displayed the cupcakes like this, and I bought a mixed flower bouquet at Sam’s Club to stick in the tops of a few of them.   An amazing sister in our ward did all the cupcakes for us, Niki actually has her own baking business called Deserts on Demand, so if you need something call her or check out her facebook page! ;)  I’m not lying when I say everything she makes is DIVINE!!!

So if you are feeling up to it here is the Napkin Flower Tutorial:

Step one:

Take 4 napkins, any color will do, it’s even cute to alternate the colors.

Pull them all apart like this.So you have 8 thin napkins to work with.

stack them all in a neat pile.

begin folding them like an accordian or a fan.

tie the center with a piece of ribbon

or string. (You won’t see it at all so color does not matter)

Next cut the edges of the napkin, you can round the edges for a romantic look or clip them into a triangle for a more edgy look. I did some of both.

Next peel the layers of napkins upward like this:

Repeat on both sides. Your flower will look like this when you are finished:

Tip: One set of 50 napkins will make 12 flowers

Good luck! Let me know if you have questions. I think these are just darling, for birthday parties, baby showers, a summer BBQ!

It was a great celebration, THANK YOU to all who were involved, it's the Sisters in our ward that make every activity so perfect!

Holiday Recipes

Rigby 8^th Ward Holiday Recipes

Poppy Seed Salad- Blyss Archibald

This salad is so easy because there's no prep work - you just dump everything into a bowl and mix!  It's super tasty too!

1 bag spring mix salad

1 bag spinach leaves

1 bag coleslaw (this is coleslaw that hasn't been combined with a sauce)

1 small bag dried cranberries

1 cup salted peanuts or cashews

1 bottle Briannes Poppy Seed Dressing

Add dressing to ingredients and toss right before serving.  Serves around 12.

Pink Lady Salad-Blyss Archibald

This is my sister-in-law's recipe and it's a family favorite now!  Adults and kids love it, and it's a really pretty color.

1 cup whipping cream

8 oz. pckg. cream cheese (room temp.)

1/4 cup granulated sugar

3 Tbl. maraschino cherry juice

10 diced maraschino cherries (more or less, depending on your preference)

miniature marshmallows (use at least 2 cups, I probably use more because I like mine full of marshmallows)

Whip cream until firm.  In a separate bowl, beat cream cheese until it's completely smooth.  Add the whipped cream to the cream cheese, as well as the sugar and cherry juice and mix thoroughly.  Stir in the diced cherries and marshmallows.  Taste it and add more cherry juice or sugar if needed.  Chill thoroughly and serve.  Serves around 6.

Candy  Melt Popcorn

What you will need:
2 packages white chocolate candy melts

2 packages of microwave popcorn 
Sprinkles (Optional )

Directions:
*Microwave popcorn dump into large bowl (separate kernels from popcorn. I just used my hands you can use a strainer though )
*Dump both packages of candy melts into microwave safe bowl. Microwave 30 seconds at a time stirring in-between. Melt until smooth and there is no more bumps.
* Pour candy melts over popcorn and stir in until popcorn is all covered
* spread popcorn onto sheet of wax paper to dry
* Sprinkle with choice of colored sprinkles (optional )* Put in bags or just eat

Coconut Bread- Mary Ann Boomgaarden

325 degrees   1 1/4 hours bake time

4 eggs        3 c. flour

2 c. sugar    1/2 teas. soda

1 c. oil          1/2 teas. baking pwd.

1 teas. coconut flavoring

1 c. buttermilk

1c. shredded coconut

Beat together eggs, sugar, oil & flavoring.  Blend well

Sift together dry ingred. & add to egg mixture, alternately with buttermilk.

Mix thoroughly.  Add coconut.

Pour into 2 greased & floured bread pans bake 325--1 1/4 hours.

Combine 1 c. sugar    1/2 c. water   2 tables. butter

in saucepan.  Boil 5 min.  Add 1 teas. coconut flavoring & pour over hot bread.

Let stand several hours.  (Best to put foil underneath racks that you turn your bread

out on as the sauce runs off)

Red Hot Raspberry Jello

2 6oz. packages raspberry Jello
3.5 c. hot water
7-8 oz. Cinnamon Red Hot candies
3 c. applesauce

Put water and red hots in a pan on the stove and let them come to a boil. As soon as it boils, poor the hot water over the two packages of jello that you have placed in a bowl and stir until dissolved (about 3 minutes). Add the applesauce and stir. Pour into 9x13 pan and refrigerate until set. Cut into squares and serve topped with whipped cream.

Christmas Potpouri

Place a few slices of fresh oranges, lemons & limes, sprinkle whole cloves and 4 or 5 cinnamon sticks into a pot. Fill the pot with water, covering the potpourri mixture. Bring to a boil and turn down to low. Let simmer, adding water as needed. The potpourri mixture will last approx. one week. And will fill your home with a delicious Holiday aroma.

Cinnabun Popcorn

12 cups of Popped Popcorn
(about 1/2 Cup of kernels)
1 cup nuts…your choice
cashews, almonds, peanuts, pecans
1 Cup Brown Sugar
1/2 tsp. cinnamon (optional)
1/2 Cup Karo Syrup
a pinch of salt
1 stick or cube of Real Butter
I used Salted butter
1 teaspoon Vanilla
1/2 teaspoon baking soda
vanilla wafers, chips or Almond Bark
to
drizzle over the top of popcorn
Preheat oven to 250 degrees
Directions:
Place popcorn and nuts if desired, in a large bowl and set aside. In microwave safe bowl, Measure your brown sugar, and throw in a pinch of salt. I used 1/4 tsp for a double recipe. Chop butter into chunks and place on top of sugar mixture. Pour Karo Syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes more. Remove and stir and then return to microwave for 2 minutes more, until hot and bubbly.
The butter will combine well with ingredients by now.
Remove from the microwave and add in vanilla, cinnamon (opt), and baking soda. Stir to combine. The mixture will foam and rise. Pour caramel mixture over popcorn and nuts and stir very well, until everything is well coated.
Spread popcorn mixture onto parchment lined cookie sheet. Place in the oven and bake for 10 minutes stirring every 5 minutes….if you want it slightly chewy. Bake for 20 minutes, stirring every five minutes…..if you want your popcorn crunchy!
Melt your Vanilla chips, wafers or Almond Bark (about 4 oz)….and drizzle over popcorn. Let cool, until chocolate has set. Break into chunks and enjoy.

Lemon Pepper Salmon

1 lb salmon fillet

Lay salmon out on tin foil. Sprinkle sea salt, olive oil & lemon pepper on fillet. Squeeze lemon juice over top. wrap up in tinfoil. Bake at 350 for one hour

Ham & Swiss Rolls

12 rolls
Mayo
Ham (I used black forest deli cut)
6 slices Swiss cheese
¼ c. melted butter
2 t. mustard
A few shakes Worcestershire sauce
2 t. poppy seeds or sesame seeds
Slice rolls in half so they open. Spread mayo on top and bottom of the inside of each roll. Assemble rolls with cheese and ham. Place all of these on a baking sheet. Mix together the melted butter, mustard, Worcestershire sauce and poppy or sesame seeds with a whisk. Brush this mixture all over the tops of the rolls. If needed, cover with tin foil to prevent from browning too much. Bake at 350 for 15-20 minutes until heated through. These are great for entertaining.You can make them ahead of time, keeping them refrigerated until you’re ready to pop them in the oven.

Smoked Turkey

1 c. canning salt
2 c. Morton tender quick salt
3.5 oz. Wright's liquid smoke
Mix ingredients with 1 gal. water in a 5 gal. bucket. Insert turkey and fill w/ water until covered.
Soak for 24 hours
Rinse Turkey
Rub with cooking oil
Bake as usual

Bacon & Blue Bagel Appetizers

1 bag mini bagels
1/2 lb. bacon chopped into small pieces
4 green onions chopped
Bleu Cheese Dressing (I like Chiz's)

Cut bagels in half and toast in toaster, but don't brown them. Spread good amount of dressing on each bagel half. Sprinkle with bacon bits and green onions. Place on a cookie sheet and broil for 2-3 minutes. Watch carefully. Great for parties.

Fresh Cranberry Salad

1 bag Fresh cranberries

3 to 4 oz frozen orange juice concentrate

1 sm can crushed pineapple, drained

1 apple, grated

½ - 1 C. Sugar (depends on how sweet you want it)

Chop cranberries a little at a time in a blender and mix everything together.

Stuffed Mushrooms

1/2 c. mayo
1 c. grated cheese
1/2 c. cooked bacon, crumbled
15-30 fresh mushrooms with stems removed

Mix first three ingredients together then stuff each mushroom with approx. 1/2 teaspoon of the mixture. Bake 350 degrees for 20 minutes

Stuffed Cream Cheese Jalapenos
12 Jalapenos (makes 24 total)
2- 8 oz. containers cream cheese with chives and onions
freshly grated Parmesan cheese

Cut the jalapenos in half length-wise and scrape out all the seeds and the vein (that is where the heat comes from). I used a small melon-baller to scrape out the seeds. Then spread the cream cheese into each jalapeno and sprinkle with Parmesan cheese. I didn't use all of the cream cheese. Bake at 375 for 15 to 20 minutes.

Microwave Carmels

Combine in a 4qt. or larger glass bowl: 2 C. Sugar 2 Cubes Butter 1 C. Light Karo Microwave uncovered for 5 minutes. Stir well. Gradually stir in 1 can sweetened condensed milk. Microwave on high for 10-12 min (depending on how hard you want the caramels) stirring every 3 minutes using a clean spoon. Stir in 1 tsp. Vanilla and pour into a buttered 9x13 dish.

Carmel in a Can

Poke small hole in top of the Sweetened Condensed Milk's top.

Place Sweetened Condesed Milk in pot of water hole facing upward. Make sure the can is emersed in water. Bring water to a boil & simmer over low heat for a minimum of 3 1/2 hours up to 5 hours depending on how thick you want your carmel sauce.

Open can and scoop carmel dip out into a serving bowl.

This carmel dip is sugar free & fat free!

Candied Almonds

1 C water

2 C sugar

1 1/2 tsp. cinnamon

4 C whole almonds

1 tsp. vanilla

Combine water, sugar & Cinnamon. Stir until dissolved over medium heat in a non stick frying pan. When boiling add almonds. Stir continually for 4-5 minutes. When the mixture starts to change and becomes thick and almonds are well coated, dump on an ungreased cookie sheet and stir occasionally as it cools to keep almonds from sticking together.

Chicken Soup For the Soul

1November 2010 Workshop

I asked Sister Odie Connica to speak on John Lund’s talk “The Myth we Call Perfection”.  (She made the night!!)

We did simple decorations

You can click any picture to enlarge. I used branches off my dad’s crab apple tree, but you could definitely use fall leaves as well. Or any branches for that matter, pine tree branches would be pretty too. Because I’ve had some already ask me for a break down of it all here we go:

Menu:

Soup, Salad, Home made Rolls, Pumpkin Rolls for dessert - HUGE THANKS to all the sisters who contributed! YUM! For the Carmel Pretzels recipe go HERE. 

Napkins found at Walmart. Vases found at the $1 store.

A few sisters asked about the music that was playing in the background it was David Tolk.

 Love much...and do the best you can, with the best you have.

September 2010 Workshop

This month we had Debbie from Jangles Jewlery come and help us make those cute chunky bead watches that everyone is wearing these days!

Huge THANK YOU to Sister Marie Withers & Sister Erin Lounsbury for giving us some great Canning tips & demos!

Also a big thank you to everyone who shared there DELICIOUS Zucchini recipes with us!

Zucchini Chunks in Cream Sauce

Recipe by: Kaylene Robinson

Cut 1 medium Zucchini into chunks.

Boil in pot of water with garlic salt until tender. Drain & place in pan with 1 ½ cup milk. Warm milk & stir in cornstarch to thicken. Add salt & pepper to taste. Throw in diced onion and more garlic to taste. Stir in shredded cheese also to taste. Can be served with chicken & rice.

Zucchini Soup

Recipe by: Mary Ann Boomgaarden

1 lb. Italian sausage or Kielbasa

5 med. zucchini-do not peel; cut into 1/2 " slices

5-6 stalks celery, chopped

1 onion, chopped

2 (28oz. can) tomatoes (I like to use the petite diced)

2 green peppers, chopped

1 tsp. Italian Seasoning
1 tsp. salt
1 tsp. ground oregano

1/2 tsp. ground basil

1/2 tsp. garlic powder

3 cups tomato juice (can use part water)

Brown sausage, drain.  In large pan add all ingredients to sausage.  Cover & simmer over low heat until vegetables are tender and crisp.  Approx. 30 min.  Very good frozen.  When I have an abundant supply of zucchini I will often make a triple batch for the freezer.

Zucchini Fritters

Recipe by: Wreatha Stephens

2 zucchini, grated (about 31/2 c.)                      Optional: 1/2 tsp. seasoned salt

1 egg                                                                                   2 Tbsp. oil

2/3 c. shredded Cheddar Cheese                       2/3 c. round buttery cracker,

                                                                                    Crumbled (like Ritz) 

Combine zucchini, egg, cheese, crackers and, if desired, salt in a large mixing bowl.  If mixture seems too wet, add extra crackers; shape mixture into patties.  Heat oil in a skillet; fry patties about 3 minutes on each side or until golden brown. Makes 4 servings.

(From Gooseberry Patch Quick & Easy Family Favorites, pg 63)

Zucchini Brownies

Recipe by: Erin Lounsbury

2 cups flour

1 tsp. salt

1 ½ tsp. baking soda

1 ½ cups sugar

1/2½ cup cocoa

Mix all together.

Add 2 cups grated zucchini, ½ 1/2 cup oil & 2 tsp. vanilla

Mix well.

Grease & flour a 9x13 pan. Bake @ 350 for 35 minutes then check.

Let cool & frost with favorite chocolate frosting.

Zucchini Cake

Recipe by: Wreatha Stephens

This is our favorite cake using zucchini.  We use 1/2 cup of cocoa to make it more like devil food cake.  If you are using grated zucchini that has been frozen, do not drain off the water or the cake will be so dry it will crumble.

1/2 c. butter softened                                                          2 1/2 c flour (can use fine whole wheat)

1 tsp. baking soda                                                                 1/2 tsp salt

1/2 c. oil                                                                     1/2 tsp cinnamon

2 eggs                                                                         1/2 c. sour milk

1 3/4 c. sugar (or dehydrated sugar cane juice)     2 tsp vanilla

3-5 T. cocoa                                                                           2 c. grated zucchini

Blend together all ingredients except zucchini, add it last.  Pour into 9 x 13 pan and sprinkle top with brown sugar, nuts, and chocolate chips.  Bake at 325 for 40-45 minutes.

You can leave out the brown sugar and use frosting over top if you wish.

(Colleen Coates from the Salem 2nd Ward Cookbook)

Zucchini Bread

Recipe by: Linda Davis

3 Eggs

1 c Oil

2 c Sugar

2 c Zucchini, peeled, grated

1 tsp Vanilla

1 tsp Baking Soda

3 c Flour

1/2 tsp Baking Powder

3 tsp Cinnamon

1/2 c Nuts (optional)

Beat eggs until foamy. If zucchini is large, remove seeds. Add oil, sugar, zucchini and vanilla to eggs. Mix lightly. Add dry ingredients. Bake at 325-350 F for 45 minutes.

HINT: If you have large pans Bake at 350 F and bake for 1 hour 10 minutes plus check for extra time as well. 

Zucchini Coconut Bread

Recipe by: Holly Davis

3 Eggs
3/4 C. Oil                                            1 1/2 C. Sugar

1 tsp. Vanilla                                                  2 C. Grated zucchini

2 1/3 C. Flour                                                1/4 tsp. Soda

1/4 tsp. Baking powder                   1 tsp. Salt

1 sm. Pkg. Pistachio pudding           1 C. Coconut (optional)

Beat together eggs, oil, and sugar. Add the vanilla and zucchini. Mix all dry ingredients together and add to the other mixture. Pour into 2 greased bread pans. Bake at 375 for 45-50 minutes.

Coconut Glaze
1/2 C. Sugar              

1/4 C. Water

1 T. Butter or margarine

1/2 tsp. Coconut extract

Bring sugar, water, and butter to a boil for 2 minutes. Remove from heat and add extract. Pour over warm bread and let it cool completely before removing from pans.

Stuffed Zucchinis

Recipe by: Holly Davis

5 Medium Zucchinis cut length-wise
2 Tbs. Olive Oil
3/4 tsp. salt
1/4 tsp. black pepper
2 Tbs. butter
1/2 c. diced onion
1 c. chicken flavored stuffing mix
1 (9 oz.) pkg of frozen, chopped spinach, thawed and squeezed dry
1/2 c. sour cream
1 c. shredded cheddar

Brush Zucchini with olive oil and sprinkle with salt and pepper. Place zucchini cut-side down on a baking sheet. Bake @ 400 degrees for 15 mins. or until tender. Scoop pulp out of zucchini being careful to keep the shell whole, reserve pulp for stuffing. Turn the heat down to 350 degrees.

In a skillet melt butter, add onions and cook them until they are transparent. Then add pulp, stuffing mix, spinach, sour cream, and cheese to the skillet. Mix and salt and pepper to taste. Cook mixture for 3 minutes. Spoon stuffing mixture into zucchini shells. Bake for 15 to 20 minutes or until they are heated through.

Zucchini Bake

Recipe by: Holly Davis

3 c. zucchini, grated
1/2 c. margarine or butter
1 small onion
3/4 c. diced celery
2 small carrots, grated
1 pkg stove top stuffing
1 can cream of mushroom soup
1 small container sour cream
1/2 c. grated cheese

Mix bread cubes with stuffing mix. Pour half of the stuffing into a 9x13 in baking dish. Cook zucchini, carrots, celery, onions together until tender. Mix soup with sour cream and add to vegetables. Pour over stuffing in baking dish. Sprinkle with cheese. Melt butter and mix with remaining stuffing and sprinkle over top of casserole. Bake 350 for 30 minutes

Chocolate Zucchini Cake

Recipe by: Marie Withers

soft margarine 1/2 c                                     Cocoa 4 TBS

Vegetable oil 1/2c                                          Baking powder 1/2 tsp

Sugar 1 3/4 c                                                   Baking soda 1 tsp

2 whole eggs                                                    Cinnamon 1/2 tsp

Vanilla 1 tsp                                                     ground cloves 1/2 tsp

Sour milk 1/2c                                                 zucchini 2c finely diced not shredded

Or milk with 1 tsp lemon                              ¼ c choc chips

Flour 2 1/2c

Cream margarine, oil and sugar.  Add eggs, vanilla and sour milk.  Beat with a mixer.  Mix together all dry ingredients and add to creamed mixture, beat well.  Stir in diced zucchini.  Spoon batter into a greased and floured (Pam works well) 9x13 pan.  Sprinkle top with chocolate chips.  Bake at 325 for 40-45 minutes. 

Parmesan Garlic Zucchini

Recipe by: Holly Davis

Peel and slice zucchini in small pieces into a microwave safe bowl. Add one minced garlic clove, a little butter, water, and salt and pepper. Cover with plastic wrap and cook 3-4 minutes until tender but not too mushy and top shredded parmesan.