Peanut Butter Cookies

1 cup natural peanut butter

1 cup white sugar

1 Tbsp vanilla

1/2 tsp salt

Mix all ingredients.  Bake at 350 degrees for 8 minutes.

Served at 2015 Relief Society Christmas party

Sugar Cookies

3/4 cup butter

1 cup sugar

2 eggs

1/2 tsp lemon

1 tsp almond or vanilla extract

2 1/2 cups flour

1 tsp baking powder

1 tsp salt

Beat butter, sugar and eggs first.  Then add the rest of the ingredients.  

Chill for 1 hour or longer in refrigerator.

Roll out and cut into desired shapes.

Bake at 400 degrees for 6-8 minutes.

Christie Valverde

Served at 2015 Relief Society Christmas party.

Dark Chocolate Orange Slice Cookies

1/2 cup butter or margarine, softened
3/4 cup white sugar
1/2 cup packed brown sugar
1 egg
1 tsp vanilla
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
3/4 cup orange slice candy, chopped
3/4 cup dark chocolate chips, chopped

Preheat oven to 375 degrees F (190 degrees C).
Cream butter and sugar together.  Beat in one egg, then vanilla.  Add dry ingredients and mix until completely blended.  You may need to finish mixing with your hands.  Mix in orange slice candy and dark chocolate chips.  Shape into large sized balls.  Place 2 inches apart on sprayed baking sheets.  Bake for 12 to 14 minutes until edges are lightly browned.  Cool 5 minutes on baking sheet.  Remove cookies to racks to finish cooling.  Makes approximately 2 1/2 dozen cookies.

Served at 2015 Relief Society Christmas party

Pumpkin Muffins

I made these for breakfast this morning and they were yummy!

http://www.verybestbaking.com/recipes/144769/LIBBYS-Pumpkin-Muffins/detail.aspx

I cut the sugar down to 1 cup and was glad I did.  They were plenty sweet.  I also used 2 cups whole wheat flour and 1 cup white.  I could have used all whole wheat, they were very light and fluffy.

I would also like them with some shredded carrots, raisins, and chopped pecans, but then my family would accuse me of ruining them, but hey, then there would be more for me!
Bernice

Spicy Cheeseburger Soup

Served at the Ward Chili Cook off, March 2012

Adapted from Taste of Home

Ingredients

• 1-1/2 cups water
• 2 cups cubed peeled potatoes
• 2 small carrots, grated
• 1 small onion, chopped
• 1/4 cup chopped green pepper
• 1 jalapeno pepper, seeded and chopped (I used jalapeno slices from a jar and minced them)
• 1 garlic clove, minced
• 1 tablespoon beef bouillon granules
• 1/2 teaspoon salt ( I ended up adding just a little more salt at the end, so you can salt to taste)
• 1/4 tsp pepper
• 1 pound ground beef, cooked and drained
• 2-1/2 cups milk, divided
• 3 tablespoons all-purpose flour
• 8 ounces process American cheese, cubed
• 1/4 to 1 teaspoon cayenne pepper, optional
• 1 tsp chili powder (I added this for the chili cook off, it was not in the original recipe)
• 1/2 pound sliced bacon, cooked and crumbled (as a garnish) I did not add this at the cook off.

Directions

• In a large saucepan, combine the first nine ingredients; bring to a boil. (There will be just enough water to cover the vegetables.) Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
• Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne pepper if desired. Top with bacon just before serving.
• 
  
• Yield: 6-8 servings (about 2 quarts).

Nutritional Facts

1 serving (1 cup) equals 795 calories, 74 g fat (44 g saturated fat), 207 mg cholesterol, 1,552 mg sodium, 15 g carbohydrate, 1 g fiber, 20 g protein

Janelle Openshaw

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

New Recipes!

Now that our original cook book from years ago has been posted to this blog, we are excited to be adding new recipes from our sisters! Any recipe that is posted after today, will be an addition to the original ward cook book.

So, if you have a copy of the original cook book, just click on "New Recipes" or any recipes submitted after January 22, 2011 and you will be able to view new additions!

If you have any recipes that you would like to submit, please let us know and we'll be happy to add them.

Thanks!

Strawberry Pretzel Salad

1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries

Preheat oven to 350 degrees F, Mix together the pretzels, sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Janelle Openshaw

Fried Rice

2 T. salad oil
1/4 c. minced luncheon meat or leftover meats
6 cups cold cooked rice
2 tablespoons shoyu
1 tablespoon oyster sauce
1/2 teaspoon salt
1/4 teaspoon ajinomoto (optional)
1/2 cup chopped green onion
2 eggs, beaten

Heat oil in skillet or wok.
Stir-fry meat 1 minute. Add rice and cook until rice turns light brown. Add next 4 ingredients, stir-bry 1 minute. Add green onion and eggs; toss gently until eggs are cooked.

Pam Peyregne

Beef With Chinese Peas or Broccoli

1.5 lb. beef
1 T. cornstarch
1 T. sugar
1 tsp. soy sauce
2 tsp. sherry
1/4 cup oyster sauce
2 T. salad oil
1 clove garlic, minced
1/2 cup thinly sliced onion
1 cup Chinese peas (or broccoli)

Slice beef in thin strips. Combine cornstarch, sugar, soy sauce, sherry, oyster sauce, and 1 tablespoon of oil. Mix with beef. Heat the remaining oil in a saucepan and brown garlic. Add meat and onion, stir fry 1 minute. Add vegetables and cook 1 more minute.

Pam Peyregne

Shoyu Chicken

5 lbs. frozen chicken thighs or drummettes
1.5 cups shoyu
2.5 cups water
3/4 cup sugar
Ginger, crushed

Place chicken in bowl without thawing. Add ingredients of crushed ginger, shoyu, water, and sugar. Marinate and let soak for at least 3-4 hours (or overnight), then place in saucepan. Simmer for about 1 hour until tender. Makes 6+ servings.

Pam Peyregne

No Bakes

Combine in saucepan;
1/4 c butter
4 Tbs cocoa
3 c sugar
1/2 c milk

Stir constantly over high heat for 5 minutes or until butter has melted.
Remove from heat and add
1/2 c peanut butter
3 c rolled oats
Mix well & drop by spoonfuls onto waxed paper to cool.

Janelle Openshaw

Great American Cookie Company's Sugar Cookie Recipe

1/2 cup butter
1/2 cup shortening
2 cups sugar
3 large eggs
1 teaspoon lemon extract (or almond extract - almond is our favorite!)
1 teaspoon vanilla
5 tablespoons sour cream
4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Cream shortening, butter, sugar; add eggs, lemon, vanilla and sour cream. Mix till creamy; add sifted dry ingredients: salt, soda, and flour. Chill for several hours or overnight. (I never take the time to chill but it might help, it is a very soft dough) Roll into balls and flatten with bottom of sugar coated glass. OR, roll out and cut in to shapes.
Bake at 350° just until the edges start turning color. Maybe 7-10 minutes, Time will vary depending on how large and thick you made your cookies. It is important not to over bake if you want the texture to remain chewy and soft.
Frost and decorate as desired.

Janelle Openshaw

Alcohol Substitutions for baking and cooking

Brandy: Apple Cider, peach or apricot syrup

Rum: Pineapple juice or syrup flavored with almond extract

Sherry: Orange or pineapple juice

Kirsch: Syrup or juice from black cherries, raspberries, boysenberries, currants or grapes or cherry cider

Cognac: Juice from peaches, apricots, or pears

Cointreau: Orange juice or frozen orange juice concentrate

Crème de menthe: Spearmint extract or oil of spearmint diluted with a little water or grapefruit juice

Red Burgundy: Grape juice

White Burgundy: White grape juice

Champagne: Ginger ale

Claret: Grape or currant juice or syrup or cherry cider

Note: to cut the sweetness of the syrup, dilute with water. Also, there are many flavor extracts, such as almond or pineapple, that can be added for interesting flavors.

Flambes or Flaming desserts:
The only substitute that might be used is a sugar cube soaked in lemon extract, then set atop a dessert and burned.

For information relating to cooking off the alcohol when using it in recipes, click on this link. You'll be suprised at how long it actually takes! http://www.ochef.com/165.htm

Sour Cream Lemon Pie

Makes one 9” pie
2/3 cup sugar
3 Tbs. corn starch
1 cup Milk
3 egg yolks
1 tsp. finely grated fresh lemon peel
¼ c lemon juice
½ stick (¼ cup) butter cut in small pieces
1 cup sour cream
Cool whip for garnish

1. Mix cornstarch & sugar in medium size pan, whisk in milk till smooth, then whisk in yolks till blended, stir in lemon peel and juice
2. Add butter & whisk continually over medium heat about 5 – 7 minutes till boiling. Remove from heat and stir one minute longer. Cover surface with plastic wrap to keep skin from forming, Cool to room temp.
3. Stir in sour cream till well blended pour into pie shell, cover loosely and refrigerate 6 hours till set. Or up to 2 days
4. Just before serving garnish with cool whip, lemon slices and mint sprigs.

Janelle Openshaw

Vanilla Texas Sheet Cake

2 2/3 cups flour
2 cups sugar
1 cup butter divided
½ cup vegetable oil
1 cup water
2 eggs
2 tsp vanilla
1 tsp cinnamon 1 ½ tsp baking soda
2/3 cup buttermilk
1 8oz package cream cheese
1 lb. sifted powdered sugar

Mix together flour & sugar. In a saucepan or microwave, combine ½ cup butter, oil and water, bring to a boil. Pour over flour mixture and beat thoroughly.
Beat in Eggs, 2 teaspoons vanilla, cinnamon, soda and buttermilk
Pour into greased 17x11 inch pan
Bake 20 minutes at 350 degrees

Icing:
Cream together ½ cup butter, 1 tsp vanilla & cream cheese. Beat in powdered sugar, beating until light and fluffy.
Spread over warm cake.

Sue Smith