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