Wild Rice Soup

from the kitchen of Misty Anderson

Make 2 pkgs. Uncle Ben's Wild Rice (original) according to box directions.

In pan:
Saute 1 diced onion in 5 Tbsp butter until translucent.
Add 6 Tbsp. flour, 8 Cups chicken broth (about 4 cans), and 1 pint heavy whipping cream.
Add rice and simmer.

Seafood Enchiladas

from the legend, Mel's Kitchen Cafe  

Cheese Sauce:

1/2 cup chopped red bell pepper 
1/2 cup chopped yellow or white onion  
1/2 cup chopped green bell pepper 
2 tablespoons butter 
1/2 teaspoon salt 
1/2 teaspoon oregano 
1/4 teaspoon garlic powder 
1/4 teaspoon cayenne pepper 
1/4 teaspoon black pepper 
1 tablespoon all-purpose flour 
3/4 cup whipping cream or milk 
1 cup Monterey Jack cheese or Pepper Jack cheese 
1/2 cup sour cream, light or regular 

Shrimp Mixture:

1 tablespoon butter, canola oil, coconut oil or olive oil 
1/2 cup onion, chopped  
1 1/2 pounds shrimp, peeled, deveined and chopped into bite-size pieces 
2 cups ripe tomatoes, chopped 
1 1/2 cups Monterey Jack cheese or Pepper Jack cheese 
8 (9-inch) flour tortillas
**** I add 1-2 cans of crabmeat with the shrimp mixture. Mel's are called Shrimp Enchiladas. ****

Directions

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch dish and set aside. Saute red pepper, onion and green pepper in 2 tablespoons butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, and flour; blend well and cook, stirring constantly for about a minute. Whisk in the cream or milk and continue cooking for 3 minutes or until slightly thickened. Add the cheese; stir until melted. Add sour cream, stir to blend. Set aside.  
In another skillet, melt 2 tablespoons butter. Saute onion in the oil until translucent and soft, 3-5 minutes. Add the shrimp and cook until the shrimp are pink (don't overcook or the shrimp will be tough). Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle a bit of cheese on top of shrimp mixture. Roll the enchiladas up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese. Bake at 350 degrees for 30 to 35 minutes.

Bobbett's General Conference Cinnamon Rolls

from the kitchen of Kelly Engstrom

2 c. butter
2 c. milk
1/2 c. hot tap water
2 heaping tsp. yeast
3/4 c. sugar
1 tsp. salt
7 c. flour
1 egg, beaten
brown sugar (for sprinkling dough before rolling. Use between 1/4 c. and 1/2 c.)
cinnamon (about 2 tsp.)

Dissolve yeast in warm water and set aside. Melt butter in microwave. Warm milk in microwave. Combine butter and milk. Add yeast to milk mixture until well mixed. Add the beaten egg. 

Slowly add the remaining ingredients.  Mix until dough separates form the bowl. Knead the dough for 2 minutes on low speed. 

Let the dough rise 45 min.- hour.  
Roll out into 2 rectangles. Butter dough and sprinkle with brown sugar, cinnamon, and raisins (optional)

Roll up and slice with dental floss. Place on cookie sheet with a little room for growth in the oven.  Bake at 350 degrees for 15 minutes. 

Frost with buttercream frosting:
1/2 c. butter
1 1/2 tsp. vanilla
1 c. powdered sugar
3-4 T. half & half or milk

Cream butter, sugar, vanilla. Slowly add half & half(or milk). Mix until smooth.

Coconut Raspberry Cupcakes

from the kitchen of Lindsey Stonehocker

makes 24 cupcakes

5 large egg whites
1/2 c. whole milk
1 1/2 tsp. pure vanilla extract
1 tsp. coconut extract
3 cups cake flour
2 1/3 c. sugar
4 1/2 tsp. baking powder
1/2 tsp. salt
2 sticks unsalted butter at room temp
1 c. unsweetened coconut milk
2 c. fresh,washed, and dried raspberries
2 1/2 c. sweetened flake coconut
24 fresh, washed raspberries

1 lb. cream cheese at room temp
3 sticks unsalted butter at room temp
1 tsp. pure vanilla extract
1/2 tsp. coconut extract
2 c. confectioner's sugar, sifted 

Preheat oven to 300 degrees.  Line muffin tin with paper cups. Put egg whites in a bowl and whisk slightly. Add 1/2 cup milk and vanilla and whisk to the mix thoroughly.  In a large mixer bowl combine the flour, sugar, baking powder, and salt.  With the mixer on low beat dry ingredients to break up any lumps. Add the butter and coconut milk on a low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy, about 2 minutes. Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. 

In a separate bowl toss the raspberries with the 1/2 c. of cake flour.  add to batter and carefully fold until incorporated.  Spoon batter into each muffin tin, almost to the top, but leaving about 1/8 inch.

Bake for 30 min or until toothpick comes out clean. Allow the cupcakes to cool in their pans for 10 minutes then place them on a wire rack to cool completely. While cupcakes are cooling, make the frosting.  Combine cream cheese with sugar with a mixer. Cream until smooth.  Spread a generous amount on each cupcake. Put shredded coconut in shallow bowl and dip each cupcake in to coat with coconut. Toss the 24 remaining raspberries in granulated sugar to coat.  Top each cupcake with one sugar coated raspberry. 

Homemade Flour Tortilla

from the kitchen of Sandi Taft

serves 12 6-inch tortillas

2 c. all purpose flour
3/4 tsp. salt
1/2 tsp. baking powder
3 T. lard, oil, shortening, or bacon grease
3/4 c. water

Mix flour, salt, and baking powder together with fork. Add shortening and continue to mix into crumbs.

Make a well in the center of the flour mix and add the water. Slowly mix until dough forms. Place dough on a floured surface and knead for several minutes until dough is smooth.  Cover and let rest for 30 minutes.

Divide dough into quarters and then each quarter into thirds for a total of 12 portions.

Roll each portion into a 6-7 inch circle.

Cook the tortillas in a skillet over medium-high heat for about two minutes on each side or until puffed and lightly browned.

Ham & Swiss Sliders

from the kitchen of Tori Brewer

 

24 good white rolls, if you are in utah we like shirley's or judy's

24 pieces good honey ham

24 small slices swiss cheese

1/3 mayo

1/3 cup miracle whip

poppy seed sauce

1 1/2 TBSP poppy seeds

1 1/2 TBSP yellow mustard

1 stick butter, melted

1 TBSP minced onion

1/2 tsp. worschestershire sauce

in a small bowl, mix together mayo & miracle whip.  spread into both sides of the center of each roll.  place a slice of ham & a slice of swiss inside of each roll.  close rolls & place into a large baking dish or heavy cookie sheet.  place very close together.

in a medium bowl, whisk together all of the poppy seed sauce ingredients.  pour evenly over all of the sandwiches.  let sit 10 minutes, or until butter sets slightly.  cover with foil & bake at 350 for 12-15 minutes or until cheese is melted.  uncover & cook for 2 additional minutes.  serve warm.

** sandwiches can me assembled a day ahead & kept in the fridge ready to bake.

Chili Mac and Cheese

http://damndelicious.net/2014/03/15/one-pot-chili-mac-cheese/

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
8 ounces ground beef
4 cups chicken broth
1 (14.5-ounce) can diced tomatoes
3/4 cup canned white kidney beans, drained and rinsed
3/4 cup canned kidney beans, drained and rinsed
2 teaspoons chili powder
1 1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
10 ounces uncooked elbows pasta
3/4 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves

Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes. Remove from heat. Top with cheese and cover until melted, about 2 minutes. Serve immediately, garnished with parsley, if desired.