Please Join us for a fabulous
Relief Society Recipe Group
Thursday, May 13, at 7:00 pm
at Melissa Dickson's home (2397 W 700 S)
She will be teaching us how to make lettuce wraps.
Monday, May 10, 2010
Friday, February 12, 2010
Chocolate Mousse
Here's the scoop on the Relief Society Recipe Group last night. A fun time was had by all. Hope to see y'all at the next one.
This is the Chocolate Mousse recipe she shared:
6 (4-ounce) bars semi-sweet chocolate.
4 large eggs, at room temperature separated
1 cup sugar, plus 1/2 cup
2 cups heavy cream
whipped cream, for topping
shaved chocolate, for garnish
berries, for garnish
Directions:
Break chocolate into smaller pieces and melt on top of a double boiler. When close to being melted add coffee and stir together.
In a separate bowl, beat 3 egg yolks and 1 cup of sugar, mixing well. Add mixture to melted chocolate and cook over heat. Stir well until sugar is dissolved. Remove from heat. Cool.
Using a handheld electric mixer, beat 4 egg whites until they form stiff peaks. Fold into chocolate mixture.
Beat heavy cream with the remaining 1/2 cup sugar until soft peaks begin to form. Fold into chocolate mixture.
Serve in a beautiful crystal dish or chocolate cup. Garnish with dollops of fresh whipped cream, berries and shaved chocolate.
Tips Missy shared...
To make darling edible chocolate bowls dip the bottom of a blown up small water balloon into warm (NOT HOT or the balloon will pop). Get a nice layer of chocolate on it. Set it on a tray and put in the fridge (if you're in a rush) or let harden for a few hours on the counter. Pop the balloon once the chocolate is hard and take balloon out. Really easy and really cute!~
Diagonally slice strawberries into little slivers. Only cut 2/3 the way up so it all stays connected at the top. This makes a great topper on the chocolate mousse.
Fill a ziplock bag with the mousse. Cut a small hole in the corner and pipe the mousse into the cups.
Cinnamon Chocolate Oatmeal Cookies
Cinnamon Chocolate Oatmeal Cookies
by Julie Steuart
Preheat Oven 350 degrees
Mix together:
2 sticks softened butter
3/4 cup brown sugar
3/4 cup white sugar
1 tsp vanilla
1 egg
Then add:
1/2 tsp salt
1 tsp baking soda
2 cups flour
1 1/2 cups oatmeal
Mix thoroughly, then add
1/2 bag of cinnamon chips
1/2 bag of milk chocolate chips
Form into balls and bake 11 minutes.
Cinnamon Chips can be found at the Associate Fresh Market. They are made by Hershey's.
by Julie Steuart
Preheat Oven 350 degrees
Mix together:
2 sticks softened butter
3/4 cup brown sugar
3/4 cup white sugar
1 tsp vanilla
1 egg
Then add:
1/2 tsp salt
1 tsp baking soda
2 cups flour
1 1/2 cups oatmeal
Mix thoroughly, then add
1/2 bag of cinnamon chips
1/2 bag of milk chocolate chips
Form into balls and bake 11 minutes.
Cinnamon Chips can be found at the Associate Fresh Market. They are made by Hershey's.
Super Easy Thin Mint Cookies
Super Easy Thin Mint Cookies
by Jessica Mohlman
These taste similar to the girl scout cookie, but you can make them yourself anytime.
Ingredients:
Ritz Crackers
"Andes" mint chips (or chocolate chips and mint extract)
Melt your chips using your preferred method. When it is smooth, put each cracker into the chocolate, coating both sides. Put on wax paper. Place cookies in freezer until hard and cold. Enjoy!
These are best eaten cold, from freezer or fridge.
by Jessica Mohlman
These taste similar to the girl scout cookie, but you can make them yourself anytime.
Ingredients:
Ritz Crackers
"Andes" mint chips (or chocolate chips and mint extract)
Melt your chips using your preferred method. When it is smooth, put each cracker into the chocolate, coating both sides. Put on wax paper. Place cookies in freezer until hard and cold. Enjoy!
These are best eaten cold, from freezer or fridge.
Peanut Butter Cup Cookies
Peanut Butter Cup Cookies
by Stephanie Childs
Prep: 25 Minutes
Bake: 7 minutes per batch
Oven: 375 degrees
1/2 C butter or margarine
1/2 C peanut butter
1/2 C granulated sugar
1/2 C packed brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1/2 tsp vanilla
1 1/4 C all purpose flour
1 bag of peanut butter cups - unwrapped
1. Mix butter and peanut butter in a large bowl. Add the sugar, brown sugar, baking soda and baking powder– Beat till combined. Beat in the egg with vanilla till combined. Beat in as much flour as you can with mixer and add remaining flour– mix with spoon. If necessary, cover and chill and easy to handle.
2. Shape dough into 1” balls. Roll in additional granulated sugar to coat. Place balls in an ungreased mini muffin pan. Bake in 375 degree oven for 6 minutes or until lightly brown. Note that dough will rise while baking and sink into a bowl shape once removed– you want the dough to rise to the rim of the cup but not overflow and so ball size will vary depending on the size of muffin pan used.
3. While cookies are baking- unwrap your candies. Let cookies cool for a minute or less and then place a peanut butter cup in the center of each cookie– pressing gently. Allow the whole cookie to cool before removing from tin as the chocolate will melt and needs to reset in the cookie– this usually takes no more than 5 minutes.
4. Eat and hide any leftovers as they don’t last long once someone spots them!
by Stephanie Childs
Prep: 25 Minutes
Bake: 7 minutes per batch
Oven: 375 degrees
1/2 C butter or margarine
1/2 C peanut butter
1/2 C granulated sugar
1/2 C packed brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1/2 tsp vanilla
1 1/4 C all purpose flour
1 bag of peanut butter cups - unwrapped
1. Mix butter and peanut butter in a large bowl. Add the sugar, brown sugar, baking soda and baking powder– Beat till combined. Beat in the egg with vanilla till combined. Beat in as much flour as you can with mixer and add remaining flour– mix with spoon. If necessary, cover and chill and easy to handle.
2. Shape dough into 1” balls. Roll in additional granulated sugar to coat. Place balls in an ungreased mini muffin pan. Bake in 375 degree oven for 6 minutes or until lightly brown. Note that dough will rise while baking and sink into a bowl shape once removed– you want the dough to rise to the rim of the cup but not overflow and so ball size will vary depending on the size of muffin pan used.
3. While cookies are baking- unwrap your candies. Let cookies cool for a minute or less and then place a peanut butter cup in the center of each cookie– pressing gently. Allow the whole cookie to cool before removing from tin as the chocolate will melt and needs to reset in the cookie– this usually takes no more than 5 minutes.
4. Eat and hide any leftovers as they don’t last long once someone spots them!
Chocolate Chip Cookies
Chocolate Chip Cookies
by Karen Gardner
1 cup butter flavored Crisco (NO substitutes)
1 cups brown sugar
1/2 cup white sugar
2 eggs
2 TBSP vanilla
1 tsp salt
1 tsp baking soda
2 1/2 cups flour
1/2 bag chocolate chips
Cream crisco, brown sugar, white sugar, eggs, vanilla, salt, and baking soda together.
The secret of this receip is to mix these for a VERY long time until the mixture is very fluffy! (I mix it for 3 minutes).
Ad flour and mix. Stir in chocolate chips. Bake on a greased cookie sheet at 375 degrees for 9-10 minutes.
Note from Karen - The cookies I brought used 1/2 c. white flour, 1 cup wheat flour, and 1 cup oatmeal flour (grind dry oatmeal in a blender).
by Karen Gardner
1 cup butter flavored Crisco (NO substitutes)
1 cups brown sugar
1/2 cup white sugar
2 eggs
2 TBSP vanilla
1 tsp salt
1 tsp baking soda
2 1/2 cups flour
1/2 bag chocolate chips
Cream crisco, brown sugar, white sugar, eggs, vanilla, salt, and baking soda together.
The secret of this receip is to mix these for a VERY long time until the mixture is very fluffy! (I mix it for 3 minutes).
Ad flour and mix. Stir in chocolate chips. Bake on a greased cookie sheet at 375 degrees for 9-10 minutes.
Note from Karen - The cookies I brought used 1/2 c. white flour, 1 cup wheat flour, and 1 cup oatmeal flour (grind dry oatmeal in a blender).
Wednesday, February 10, 2010
Relief Society Recipe Group
Thursday February 11th
7:30 at the church
We're doing a Cookie Exchange
Please bring a dozen cookies if you're interested in exchanging (and you will take 8 or so home with you).
If you aren't interested in exchanging... come anyway! :)
There will be a delicious and yummy demonstration (chocolate mousse) given by a guest culinary artist, Missy Lauret.
Please email your cookie recipe to Heather Smith at goodeatsinlehi@gmail.com
See Everyone there!
If you have any questions- please contact Carolyn Carter
7:30 at the church
We're doing a Cookie Exchange
Please bring a dozen cookies if you're interested in exchanging (and you will take 8 or so home with you).
If you aren't interested in exchanging... come anyway! :)
There will be a delicious and yummy demonstration (chocolate mousse) given by a guest culinary artist, Missy Lauret.
Please email your cookie recipe to Heather Smith at goodeatsinlehi@gmail.com
See Everyone there!
If you have any questions- please contact Carolyn Carter
Tuesday, February 9, 2010
French Dip Sandwiches
French Dip Sandwiches
Michelle Doty
¼ c mayo with 1 Tbls horseradish or to taste
1 can beef broth
1 lb deli roast beef
4 slices havarti or provolone cheese
4 hoagie rolls
1 med red onion, thinly sliced
Caramelize onion in 1 tbls of olive oil. Heat broth, add meat and heat until warm. If desired toast rolls. Spread each roll with mayo mixture, add 1 slice of cheese, ¼ of the meat and onion. Serve with some of the broth in a bowl for dipping. Also good with sprig of fresh rosemary heated in broth.
Easy chicken Casserole
Easy chicken Casserole
Michelle Doty
3 to 4 boneless skinless chicken breast, diced
1 pkg frozen broccoli
1 pkg stove top stuffing
1 can cream of chicken soup
½ c mayo
½ c sour cream
Cook chicken, add broccoli and ¼ cup water. Steam until broccoli is tender. Add soup, mayo, and sour cream. Put into baking dish. Make stuffing according to pkg directions. Layer over top of chicken mix. Bake at 350 for 30 minutes.
Monday, January 18, 2010
Inexpensive Lasagna
Inexpensive Lasagna
Erin Baxter
1 5oz. pkg Lasagne noodles (I use the ready to bake ones to cut down on prep time)
1 lb. ground beef
2 cans of tomato soup
16 oz cottage (you can fancy it up with ricotta though)
spices such as oregano, parsley, basil and garlic to taste
grated cheddar cheese
grated motzerella cheese
Cook and drain ground beef. Boil noodles. Add tomato soup and spices to ground beef. Layer noodles then meat sauce, cottage cheese and grated cheese. Repeat. Bake at 350 for 20 min. or just until heated though.
Erin Baxter
1 5oz. pkg Lasagne noodles (I use the ready to bake ones to cut down on prep time)
1 lb. ground beef
2 cans of tomato soup
16 oz cottage (you can fancy it up with ricotta though)
spices such as oregano, parsley, basil and garlic to taste
grated cheddar cheese
grated motzerella cheese
Cook and drain ground beef. Boil noodles. Add tomato soup and spices to ground beef. Layer noodles then meat sauce, cottage cheese and grated cheese. Repeat. Bake at 350 for 20 min. or just until heated though.
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