Lemon Blueberry Poppyseed Bundt Cake

1 box white cake mix
4 eggs
2/3 cup oil
zest of 2 lemons
1/4 cup lemon juice
1/2 cup milk
1 cup plain yogurt
1 (3.4 oz-3.9 oz) pkg. lemon instant pudding mix
1 TBS. poppy seeds
1 1/2 cup blueberries, frozen or fresh

Lemon Glaze:
1 1/2 cups powdered sugar
3 TBS. lemon juice
2 TBS. butter, melted
Fresh blueberries for decoration


Preheat oven to 350 degrees and grease a bundt cake pan.

1.  Sift cake mix into a small bowl to remove any lumps; set aside.
2.  In a large bowl, combine eggs, oil, lemon zest, lemon juice, milk and yogurt.
3.  Add cake mix and instant pudding mix;  stir well.
4.  Stir in poppy seeds
5.  Gently fold in blueberries
6.  Dump into bundt cake and and spread evenly
7.  Bake for 38-50 minutes or until a knife inserted near the center comes out clean.
8.  Let cool in pan and then turn out.
9. Lemon glaze: whisk powdered sugar, lemon juice, and butter.  Add more lemon juice if you want a thinner glaze or more powered sugar to make it thicker.
10. Pour glaze over the cooled cake and serve with fresh blueberries.


Served at RS "Speed Friending" Activity on 2/19/15
Jackie Knutson

Easy Skillet Apple Pie

Served at "Back to School" Activity 9/11/2014

Recipe and picture taken from My Recipes.com

• 2 pounds Granny Smith apples 
• 2 pounds Braeburn apples
• 1 teaspoon ground cinnamon
• 3/4 cup granulated sugar 
• 1/2 cup butter 
• 1 cup firmly packed light brown sugar
• 1 (14.1-oz.) package refrigerated pie crusts 
• 1 egg white 
• 2 tablespoons granulated sugar 
• 
  
• 1. Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
• 2. Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.

1. 3. Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with ice cream.
   

Apple Dip

Served at "Back to School" Activity 9/1//2014

Recipe taken from Chef In Training

• 
  
• 16 individually-wrapped caramels, unwrapped
• ¼ cup water
• 8 oz. cream cheese, softened
• ½ cup brown sugar
• 1 teaspoon vanilla

INSTRUCTIONS

1. In a medium saucepan over medium-low heat, melt caramels with water, stirring frequently. Remove from heat and set aside.
2. In a medium bowl, cream together cream cheese, sugar and vanilla.
3. Lastly, fold in caramel mixture into the cream cheese mixture.
4. Serve immediately with apple slices.

Sharon Smith's Chocolate Chip Cookies

For those who attended Relief Society on July 20th you will remember these delicious cookies Sharon passed around during her lesson!

2 sticks of butter
3/4 cup sugar
3/4 cup brown sugar-packed

Whip 3 ingredients until fluffy

Add
2 eggs
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
3 cups bread flour
1 cup chocolate chips

To test dough, touch, if it doesn't stick to your finger it's perfect. Bake at 375 degrees until lightly brown. About 7 minutes.

Party Punch

This party punch is great for summer!  Taken from here.

1 can frozen piña colada concentrate, thawed (Bacardi makes a good one)
1 can frozen orange pineapple juice concentrate, thawed
4 liters of sprite
1 bag of pebble ice (You can buy it at Sonic Drive-In)
1 bag of frozen raspberries

Directions:
Pour the thawed concentrates into your punchbowl and stir.
Use one of the empty cans add 4 cans of water.  Stir.
Add sprite
Next, add about half your bag of pebble ice.Add your frozen raspberries on top.

Cranberry Cream Cheese Dip

Served at RS Christmas Party 12/5/2013
Recipe taken from jamiecooksitup

Time: 15 minutes prep + 4 hours refrigeration
Yield: 15 servings
 
1  12 oz package fresh cranberries
1/4 C green onion, chopped
1/4 C cilantro, chopped
1 small jalapeno pepper
1 1/4 C sugar
1/4 t cumin
2 T lemon juice
dash salt
2  8 oz packages cream cheese
  
1. Put your cranberries in a food processor. I used my mini chopper.

2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces. Careful of the seeds now. 

3. Add all ingredients (but the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.   


4. When you are ready to serve, place your cream cheese bricks on a plate.


5. Spread the cream cheese out as evenly as you can.


6. Pour your cranberry mixture over the cream cheese.


7. Spread it all around.


8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.

Hashbrown Omelette Breakfast Casserole

Served at Super Saturday 11/2
Prepared by: Candace, Gari Lu and Nancy

I like to prepare this casserole the night before and jump pop it in the oven in the morning.

1 lb. bacon
4 cups (24 oz.) bag shredded frozen hash browns-thawed
1/2 large onion-chopped
1/2 cup chopped green pepper
12 eggs
1/2 cup milk
1 tsp. salt
1/4 tsp. pepper
2 cups grated cheddar cheese


Cook bacon and crumble. Set aside. Brown hash browns, onion and pepper until golden and underside is crisp. Put in buttered 9x13 glass baking dish. Blend eggs, milk and seasonings and pour over top. Top with cheese and bacon. Cover with foil and bake at 325 degrees for 45 minutes. Uncover and bake 15 minutes more. Let stand a few minutes before serving.

Homemade Oreos

Recipe from Barb Nelson
Served at the activity 8/9/2013

2 packages Devil Foods Cake
1 cup oil
4 eggs

Mix ingredients and form into cookie balls on a cookie sheet.  Bake at 350 degrees for 8-10 minutes.  When cooled put vanilla frosting in between 2 similar sized cookies.

Strawberry Cheescake Trifle

Served at activity on 5/9/2013 Visiting Teaching Conference

16 oz. Cream cheese, softened

1 angel food cake, cut into 1” cubes

2 cup powdered sugar

2 qt. Fresh strawberries, peaches, or raspberries, thickly sliced

1 cup sour cream

3 to 4 Tbsp. sugar

2 tsp. vanilla extract

¼ tsp. almond extract

1 cup heavy cream

1 tsp. vanilla extract

1 TBS. sugar

Whole berries (for garnish)

Mint leaves (for garnish)

In large mixing bowl, blend cream cheese, powdered sugar, sour cream, vanilla and almond extracts. In a small bowl, whip heavy cream, vanilla, and sugar until stiff. Fold whipped cream into cream cheese mixture. Add cubed angel food cake and coat well. Thickly slice strawberries. Mix with sugar. Layer into trifle bowl, starting with a layer of strawberries, then a layer of cake/cream cheese mixture. Continue layering ending with strawberries. Cover and chill before serving.Garnish with mint leaves and whole berries.

Pictured using strawberries and blueberries.  Great 4th of July dessert.

Raspberry Filled White Chocolate Bars

Recipe from Pat Persons
Served at January Ping Pong Activity

1/2 cup butter
12 oz. package white chips (2 cups)
2 eggs
1/2 cup sugar
1 cup flour
1/2 tsp. salt
1 tsp. almond extract
1/2 cup raspberry jam
1/4 cup sliced almonds *toasted

Heat oven to 325 degrees.  Grease and flour 8" or 9" baking pan.  Melt butter in saucepan over low heat.  Remove from heat.  Add 1 cup of the white chips.  Let stand. Do not stir.

In a large bowl, beat eggs until foamy.  Gradually add sugar, beating at high speed until lemon colored.  Stir in white chip mix.  Add flour, salt and almond extract; mix at low speed until just combined.  Spread 1/2 (about 1 cup) of the batter into greased and floured pan.  Bake at 325 degrees for 15-20 minutes or until light golden brown. Stir remaining 1 cup of chips into remaining 1/2 batter; set aside.  Melt jam in small saucepan on low heat.  Spread over warm partially baked crust.  Gently spoon teaspoons full of remaining batter over fruit.  Sprinkle with almonds.  bake at 325 degrees for an additional 25-30 minutes or until toothpick inserted into center comes out clean.  Cool completely.  Cut into bars.


*To toast almonds, spread on cookie sheet; bake at 325 degrees for 6-10 minutes or until light golden brown, stirring occasionally.

Serves 16-24 bars

Cranberry Sauce

Relief Society Christmas Dinner 12/7/12

1 cup sugar

1 cup orange juice

1 (12 oz.) package fresh cranberries

In a medium saucepan over medium heat, dissolve the sugar in the orange juice.  Stir in cranberries and cook until they start to pop (about 10 minutes).  Remove from heat and transfer into a bowl.  Cranberry sauce will thicken as it cools.

Wild Rice Stuffing

Relief Society Christmas Dinner 12/7/12

1 lb. wild rice (cook using directions)

In separate sauce pan brown:

1 lb. Jimmy Dean's original sausage

Then add and saute until soft:

1/3 cup onion chopped

1/3 cup celery chopped

Then saute for a few minutes:

1/2 cup apple diced

1/2 cup cranberries

Finally add:

1 can cream of mushroom soup

2 TBS. Gresham & Myers Poultry Seasoning

Add all ingredients to wild rice.  Stir together. Serve warm.

Chicken Monterey

Relief Society Christmas party 12/7/12
Marilyn Arrington

1/2 lb. Monterey Jack cheese (cut into finger size pieces)
4 chicken breasts cut in half
1/2 cup parmesan cheese
1/2 cup fine bread crumbs
1/2 cup butter, melted
1/2 tsp. pepper
1/2 tsp. thyme
1/2 tsp. onion salt
1/2 tsp. paprika
1/2 tsp. marjoram

Bone and skin chicken, put the pieces one at a time into a plastic bag and pound to about 1/4 inch thickness.

Mix bread crumbs, parmesan cheese and spices.  Dip chicken in butter, roll around a piece of Monterey Jack cheese and cover with bread crumbs.  Place in pan with seam side down.  Bake uncovered at 400 degrees for 20 minutes.

Wheat Bread

Relief Society Saturday Activity 11/3/12
Jeanine Shelley

2/3 cup honey
2/3 cup oil
2 TBS. salt
5 cups warm water
1/2 cup water and 2 TBS. yeast
8 cups wheat flour
6 cups white flour

Mix and knead in bread mixer for 10 minutes.  Put in 4 loaf pans and let rise until doubled. Bake at 350 degrees for 40 minutes.