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.

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.

Korean Tacos

from the kitchen of Dawn Bingham

For the Beef:
1 (3 lbs) beef roast, trimmed
1/2 c. packed brown sugar
1/3 c. soy sauce
10 cloves garlic, peeled (not cut up/minced)
1/2 onion, diced
1-inch section of fresh ginger, peeled and grated
2 T. seasoned rice vinegar
1 T. sesame oil
1 jalepeno, seeded and diced

For the Slaw:
1 (16 oz) bag shredded coleslaw
1 T. soy sauce
2 T. seasoned rice vinegar
Salt and pepper to taste

Corn tortillas
Cilantro
Lime wedges

1. Place all the ingredients for the beef into the slow cooker.

2. Cover and cook on low for 8-10 hours, or until the meat is very tender. Use forks to shred the beef, then stir the beef into the juices.

3. In a large bowl, toss together the slaw ingredients.

4. To serve, remove a helping of the beef with a slotted spoon or tongs, place it on a warmed tortilla and top with the slaw, cilantro, and freshly squeezed lime juice.

*An alternative to this recipe is to use the beef to make Korean Nachos with chips, mozzarella cheese, pico and a little bit of sriracha sauce.  This is a great Komex knockoff (a yummy Korean Mexican fusion restaurant in Vegas.)  

Chicken Taco Salad

from the kitchen of Tori Brewer

2 cups shredded chicken
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn or (1 cup frozen corn, thawed)
2 roma tomatoes, diced
4 green onions, sliced
1 head iceberg lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips

Dressing:
1/2 cup mayo
2/3 cup greek yogurt
1 T. ranch seasoning
1 T. taco seasoning

Easy French Bread

from the kitchen of Julie Murphy
 
1 cup water
1.5 tsp salt 
3 cup flour
2.25 tsp yeast (a packet of yeast)

Put in the bread machine in that order, or knead it by hand, let rise, punch it down, let rise in 2 separate balls, then stretch into 2 loaves, let rise again, bake at 400 12-15 min.

Jackson Salad

from the kitchen of Kathy Davis from Barbara Roberts

Dressing

1/4 c. onion (finely minced)
3 T. cider vinegar
2 tsp. spicy brown mustard
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp.  pepper
1 c. oil
Puree onion with vinegar in food processor. Blend in mustard, sugar and pepper. Gradulally add oil in thin, steady stream and continue beating until thick.

Salad

2 bunches (red and green leaf) lettuce, torn into bite-size pieces
1  can hearts of palm, drained & chopped
1 can artichoke hearts, drained & quartered
4 ounces blue cheese, crumbled
1 yellow bell pepper
1 red bell pepper
1/4 c. toasted sunflower seeds

Balsmanic Tomatoes Pizza

from the kitchen of Alisa Chytraus

Start by macerating chopped tomatoes in balsamic vinegar, evoo, & s&p

Dough:

2 T. Flour

1 1/2 cups warm water

1 T. Honey

1 pkg. Yeast

Combine & let sit for 15 min.

Gradually add:

4-5 cups flour

1/2 t. Salt

Let rise 1 1/2-2 hours. Bake on stone in oven at the highest temp it will go.

Topped with caramelized onions cooked in olive oil & butter with a handful of sugar, add extra evoo if needed to pizza, some italian seasoning, & mozzarella cheese

Put tomatoes on top after it gets out of the oven.

Coconut Cheesecake

From the kitchen of Alisa Chytraus

1 3/4 cups finely crushed Graham crackers (24 squares)
1/4 cup finely chopped walnuts
1/2 t. Cinnamon
1/2 cup butter, melted
3 8oz. pkgs. cream cheese
1 cup sugar
2 T. Flour
1 t. Vanilla
1/2 tsp. coconut extract
1/2 t. Finely shredded lemon peel (optional)
2 eggs
1 egg yolk
1/4 cup coconut milk

Crust- mix crackers, walnuts, and cinnamon. Add butter. Press into an ungreased 8 or 9 inch springform pan.
Filling- beat cream cheese, sugar, flour, vanilla, and lemon peel. Add eggs and yolk, beat on low speed until combined. Stir in milk.
Pour filling into crust lined pan. Place on a baking sheet. Bake 375 for 35-40 min for 9 inch pan and 45-50 min for 8 inch pan. Center will appear nearly set when shaken.
Cool in pan on wire rack 15 min. Loosen crust from sides of pan. Cool 30 min. more. Remove sides of pan. Cool 1 hour. Cover and chill at least 4 hours in fridge. Top with fruit.

Banana Fritters

from the kitchen of the Ferguson family in Australia. This family served these on my mission and I loved them and got the recipe. I have kept it all these years and made it for the first time yesterday.

2 cups flour (self raising)
1/2 tsp. baking soda
1 1/2 cups of water
8-9 Bananas (cut in thirds)

Mix first three ingredients. Cut bananas and dip in batter to coat. Deep fry in hot oil, but not too hot. Eat with vanilla ice cream. I liked it with a little bit of cinnamon sugar sprinkled on the fritters. Serves 10-12.

Honey Wheat Bread

from the kitchen of Lindsey Lamoreaux.

1 pkg. yeast
1/3 cup milk
1/4 cup honey
1/4 cup oil
1 tsp. salt
3 1/2 cups wheat flour
1 cup hot water

Mix and put salt and flour in last. Knead for about 5 min. Put a little oil in a bowl and cover with a towel. Let it double in size in the bowl (about 30 min.). Transfer to a baking sheet. Let it rise again to desired liking (I like the size of about a dinner plate). Bake at 350 degrees for about 20-25 min.

Macaroons

from the kitchen of Marcella Borrowman

1/3 c. butter, softened
3 oz. cream cheese, softened
3/4 c. sugar
1 egg yolk
2 tsp. orange juice
1 tsp. almond extract
1 1/4 c. flour
2 tsp. baking powder
1/4 tsp. salt
3 + 3/4 c. coconut

Beat butter, cream cheese, and sugar until blended. Add rest of liquids. Gradually add flour, baking powder and salt, beating until well blended. Stir in 3 c. coconut. Cover, refridgerate 1 hr. Shape into 1-inch balls. Roll in remaining 3/4 c. coconut. Place on ungreased cookie sheet. Bake 10-12 min.or until lightly browned at 350 degrees.

Can dip half in chocolate or drizzle over.

Sage's Cheese Ball

From the kitchen of Sage Hoopiiaina

8 oz. cream cheese
1/4 cube butter
1 T. minced onion
1 tsp parsley
1/4 tsp paprika
green onions (3-4)
McCormick "Bon Appetit" seasoning salt to taste (this really makes it)
grated carrots

Roll in chopped pecans

Serve with sundried tomato wheat thins.

Chicken Long Rice

2 chicken breasts worth of chicken (shredded)
2 to 3 cans of chicken broth
garlic and ginger (ginger should be the main taste of the dish, not much garlic)
4 oz. bean thread or rice noodle
Salt to taste
Sliced green oinion (I have no idea how much)

Start with shredded chicken and broth however you want to come by it. (You can boil your chicken and use the chicken broth. Or you can use a rotisary chicken and chicken broth from the can.) I guess I would say about 2 chicken breasts worth and maybe 2 to 3 cans of chicken broth. Then add ginger and garlic. To taste. Ginger is the main taste of the dish. The noodles are a bean thread noodle that can be bought at a chinese food store. Or you can use rice noodles, I don't even know the difference. You need to boil water then take it off the stove then soke the noodles in that water covered for about 20 minutes. I use 2 (2oz.) packs when I make it. Then you add the noodles to the broth and chicken. Garnish with green onion if desired.

Chicken Tortilla Soup

From the kitchen of Alisa Chytraus.

3-4 chicken breasts
2 cans Mexican style diced tomatoes
2 cans chicken broth
1 can coconut milk
1 T. cumin
1 clove garlic
Cilantro chopped
1 cup salsa
1 can diced chilies

Add all ingredients to crock pot or simmering on the stove top. Once chicken is done shred it & add back to soup.

For a green version substitute 2 cans enchilada sauce for tomatoes & salsa verde instead of tomato salsa.

Top with tortilla strips or crushed chips, lime, cheese, cilantro, sour cream, etc.

Taryn's Curry Chicken

from the kitchen of Taryn Richardson.

So delicious you'll want to lick your plate!--- this is true.

2 tsp. canola oil

1 tbsp. grated fresh ginger

1 clove garlic, minced

1 1/2 tsp. Thai red curry paste

1/2 tsp. ground coriander

1/4 tsp. ground cumin

1 1/2 cups coconut milk

1 1/2 tbsp. packed brown sugar

1 tbsp. fish sauce (nam-pla)

1/4 tsp. salt

In a small saucepan, heat the oil over medium-high heat. Add the ginger and garlic; cook until fragrant, 30 seconds. Add the curry paste, coriander, and cumin; cook 30 seconds longer. Stir in the coconut milk, brown sugar, fish sauce, and salt. Reduce the heat to medium and cook, stirring often, until the sauce just begins to simmer, 6-8 minutes. Remove from heat.

Makes 6 servings at 1/4 cup each serving.

Notes:

I never simmer it for 6-8 minutes. I just mix in the last few ingredients really well, and then I feel like it's ready to eat. Also, we love the red curry flavor, so when I make it for my family, I usually double or triple the amount of curry we put in the sauce.

Grill a couple pieces of chicken on the BBQ, then I slice it up into small pieces and put it into the sauce when the sauce is done. Then I serve it over brown rice. But I'm sure any rice will be good with it.

Naan Bread

From the kitchen of Alisa Chytraus. (Karen uses this for her Sonoma Flatbread Salad recipe)

I combined it until the dough cleaned the sides of the mixer bowl; let it kneed the dough for a few minutes; & then let it rise for 2 hours. I also added some chopped garlic on top & brushed it with butter when it came out. I would add more garlic & an olive oil & butter mixture, it needed a little more flavor!

SERVES 6

Ingredients

• 2/3 c. warm skim milk
• 2 tsp. melted butter
• 2 tsp. active dry yeast
• 1 lb. all-purpose flour
• 1 tsp. Salt
• 1 tsp. baking powder
• 2 T. olive oil
• 2/3 c. plain low-fat yogurt
• 1 large egg
• 2 tsp. sugar

Directions

In the mixing bowl of your bread machine, combine warm milk (about 80F) with yeast, butter and half of the sugar- set aside for 5 minutes.

On a piece of waxed paper sift together flour, salt and baking powder.

Add to bread machine bowl.

Add olive oil, second half of sugar, yogurt and egg.

Set the bread machine to the dough setting and let it run through the cycle.

When the bread machine has almost finished the dough cycle, pre-heat your oven to 500 degrees F.

If you have a baking stone, place it in the top rack of the oven to preheat as well.

Take dough out and separate it into six equal sections.

Using a rolling pin or your hands, flatten dough out to ovals about 1/3 inch thick.

When oven has pre-heated, place rounds on pre-heated stone or heavy baking sheet.

Bake on top shelf of the oven for 90 seconds; the naan should start to puff.

Switch the oven from bake to broil for an additional minute or until the top starts to brown.

When brown on top, remove from oven and cover with a towel while you finish baking the remaining loaves.

You can brush the naan with butter before serving if desired.

Brazilian Limeade

Jacquelynn Sokol, from the kitchen of Katie Lowder.

2 limes
1/2 cup sugar
3 T. sweetened condensed milk
3 cups water
ice

1. Wash limes. Cut off ends and slice into 8 wedges. Place limes in a blender with sugar, condensed milk, water and ice.
2. Blend in an electric blender. Strain through a fine mesh strainer to remove rinds. Serve over ice. Enjoy!

( I strain it with just the lime and water and then add the other ingredients and blend it again.)