Frozen Orange Pie

Estella O. entered this in the ward pie contest. It didn't win, but we got some requests for the recipe and we will certainly be making this one again.

1 graham cracker crust

1 (8 oz) package cream cheese, softened

1 can sweetened condensed milk

1 (8 oz) can frozen orange juice concentrate (or lemonade), defrosted

1 (8 oz) package cool whip, defrosted

Beat cream cheese with sweetened condensed milk until smooth. Add orange juice concentrate. Fold in Cool Whip. Spoon into crust. Freeze for several hours before serving. You can make it up the night before then get it out of the freezer about an hour before you want to serve it.

Corned Beef and Cabbage

Corned Beef and Cabbage

1 (5 1/2 lb.) corned beef brisket

2 Tbsp pickling spice

1 large orange, sliced in rounds with the peel on

2 stalks celery, sliced

1 large onion, sliced

1/2 c. cold water

6 Tbs. butter, divided

1 large head cabbage, cored and sliced

2 golden delicious apples, cored and sliced with peel on

1/4 c. cold water

Preheat over to 300 degrees. Line 9x13 pan with aluminum foil, leaving enough extra to cover and seal in roast. Rinse brisket and pat dry. Rub with pickling spice. Place in pan. Arrange celery, orange and onion slices on and around brisket. Pour in 1/2 c. water. Wrap foil around roast tightly sealing ends. Bake 4 hours, until tender.

About 45 min. before roast is done, heat 3 Tbsp. butter and 1/4 c. water in large pot. Add cabbage and apples. Cover and simmer over low heat about 30 min. Occasionally shake the pot so that nothing sticks. Serve with remaining butter and sliced corned beef.

Happy St. Patrick's Day!

Jenny Crellin

Baked Beans

Tiffany Houston made this for the Chili Cookoff March 2011 and tied for first place! She got it from her uncle Paul Waldron

Baked Beans
Prep time – 1 hour
Cook time – 20 min heated through

Ingredients:
1 lbs Bacon cut in 1 inch lengths
1 lb lean Beef
1 lb lean Pork Sausage
2 large diced Onions
¾ cup Brown Sugar
¾ cup White Sugar
1-1/2 c. KC Masterpiece Bold BBQ Sauce
5 Tbsp Prepared Mustard
1 Tbsp Chili Powder
½ tsp. Black pepper
5 Tbsp Honey
Pork & Beans – 2 ea. 30 oz. Cans (Don’t drain)
Kidney Beans – 2 ea. 15 oz. Cans, drained
Pinto Beans – 2 ea. 15 oz. Cans, drained
Butter Beans – 2 ea. 15 oz Cans, drained
Black Beans – 2 ea. 15 oz Cans, drained
1 clove Garlic, minced
Juice of 2 fresh limes
1 healthy pinch Cayenne Pepper
Salt to taste

Cooking Instructions:
Brown bacon, set aside. Brown burger, pork and onions - cook until clear. Drain off all excess fat. Add all beans, garlic, BBQ sauce, lime juice, mustard. Add remaining ingredients. Stir and cook over medium heat until hot throughout.

Size of Dutch Oven: This will completely fill a DEEP 12” Dutch oven. Use a 14” for convenience if you’ve got it.

Servings: Unless you’re serving a very large group at the annual company picnic, I suggest cutting this recipe in half. As listed it will serve 20-30 people.

Woodsman Stew

This was made recently for Book Club and the entire pot was devoured! thanks Tiffany Houston for sharing the recipe!
Woodsman Stew

1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 pounds beef, cut into 1-inch cubes
1/4 cup oil
3 cups water
1/2 cup tomato juice
2 beef bouillon cubes
3 medium potatoes, cut into 2 x 1/2 inch pieces
3 medium carrots, cut into 2 x 1/2 inch pieces
3 stalks celery, cut into 2 x 1/2 inch pieces
1 large onion, sliced
1 to 2 tablespoons chopped fresh dill or 1 to 2 teaspoons dried dill weed
1 tablespoon chopped parsley
Sour Cream (Optional)

Combine flour, salt and pepper, coat meat.

Brown meat in oil.

Drain.

Add any remaining flour mixture, water, tomato juice and bouillon cubes and bring to boil.

Cover and simmer 90 minutes.

Add potatoes, carrots, celery and onion, bring to boil.

Cover. Continue simmering 1 hour or until meat and vegetables are tender.

Stir in dill and parsley. Serve with sour cream.

Tiffany Houston

Peanut Butter Pie

Crust:
1 1/3 cups finely crushed vanilla wafers
2 TBS sugar
½ tsp vanilla
1/3 cup melted butter (unsalted)

Mix all of the ingredients in a bowl until blended; pour into a 9” pie dish sprayed with Crisco cooking spray. Press into the bottom and sides; bake in a 350 degree oven for 8-12 minutes or until lightly browned. Let cool.

Peanut Butter Filling:
¾ cup powdered sugar
1/3 cup Jif creamy peanut butter
3 TBS softened butter (unsalted)
¼ cup chopped peanuts (save small amount for garnish)

Mix first three ingredients in a small bowl. Spread into the bottom of cooled pie shell and sprinkle with peanuts.

Filling:
• 2/3 cup sugar
• 3 TBS corn starch
• 1 TBS Pillsbury All-Purpose Flour
• ½ tsp salt
• 3 cups milk
• 3 egg yolks, lightly beaten
• ¾ cup Jif Peanut Butter
• 1 ½ tsp vanilla extract
• 6 small (.55 oz) frozen Peanut Butter Cups, chopped

In medium saucepan, combine sugar, cornstarch, flour and salt over medium heat. Gradually stir in milk until smooth; bring to a boil.

Cook and stir for 2 minutes. Remove from heat. Gradually stir in one cup of hot filling into the beaten egg yolks. Return all to saucepan, stirring constantly. Return to a boil; cook and stir for 2 minutes.

Remove from heat. Add vanilla and peanut butter. Let cool, fold in 5 chopped peanut butter cups. Pour into cooled pie shell. Garnish with whipped topping and remaining chopped peanut butter cups and remaining chopped peanuts.

Kailee Openshaw

Peanut Butter and Honey Granola Bars

3 ¼ cups rolled oats (I like to use old-fashioned)
1 cup chopped nuts (I like to use raw almonds)
1 cup coconut
2/3 cup melted butter
¾ cup honey
¼ - ½ cup raisins
¼ - ½ cup dried cranberries
½ cup crunchy peanut butter
1 beaten egg
1 tsp vanilla
½ cup chocolate chips

Directions:
Mix oats, coconut and nuts with melted butter. Spread on baking sheet and toast at 350 for 20 minutes. In large bowl, mix remaining ingredients. Add cooled toasted ingredients to ingredients in large mixing bowl. Press into lightly greased 9 X 13 baking dish. Bake 22 minutes at 350. Cool slightly on wire rack before cutting.

Number of servings: 18

(I cut down the center of the long direction then cut 9 across on the short direction.)

Note:
Any type of dried fruit, nuts, flavoring or oats can be used. This is a good recipe to use up old bananas.

Enjoy!
Christi Coipel

Firecracker Pie

Filling:
2 Packages cream cheese, (8 oz)
2 large eggs
1 can chopped green chilies, (4 oz)
2 fresh jalapenos, seeded and minced
2 cups Mexican taco cheese, shredded
1/2 cup sour cream
green onions, tomatoes, chopped
black olives, sliced

Crust:
4 cups corn flakes cereal, finely crushed to 2 cups
6 tablespoons melted butter

To prepare crust: Preheat oven to 325 degrees F. In a medium bowl, combine crushed cereal and butter and mix together. Press firmly over the bottom of a 9 inch springform pan. (I just used a regular cake pan, and served it straight from the pan.) Bake 10-15 minutes until
golden brown and firm.

To prepare filling: In a medium mixing bowl, beat cream cheese and eggs. Add green chilies, jalapenos and cheese and stir to combine with cream cheese mixture. pour over baked crust and bake 30-40 minutes, until center is firm. Cool slightly.

Place on a serving plate. Loosen the sides of the pan with a knife and remove. Spread top of pie with sour cream. Garnish with green onions, tomatoes and black olives. Serve with crusted baguette slices or tortilla chips.

Makes 8-10 servings.

Nutrition info per serving: 350 calories, 13g carb, 9g protein, 267g
fat, 72mg cholesterol, 538mg sodium, 1g dietary fiber

Bernice Oliver