Kneader's Raspberry Bread Pudding

by Sandra Watrous

Several ladies got to taste this delectable dessert made by Sister Watrous.  Everyone loved it!

Serves 18-20

Cream Mixture:

1 1/2 loaves aged, white bread, cut into 1 1/2 inch cubes
4 cups heavy cream
3 cups granulated sugar
1 egg
1 teaspoon vanilla extract

Raspberry Filling:

5 cups raspberries, fresh or frozen
1 cup granulated sugar
1/2 cup apple juice

Vanilla Sauce:

1 1/3 cups unsalted butter
5 tablespoons flour
3 cups heavy cream
2 teaspoons vanilla
1/3 cup granulated sugar

1. Preheat the oven to 375 degrees F. In large bowl combine cream, sugar, egg and vanilla extract. Add bread cubes to the cream mixture. Mix until all of the bread cubes are well coated. Let sit for 30 minutes so the bread can soak up the cream mixture. Stir every five minutes.

2. In a medium bowl, combine the raspberries, sugar, and apple juice. Stir until the sugar is dissolved.

3. Layer a 9x13 baking dish 3/4 full with bread mixture, pour raspberry filling over bread mixture, spreading evenly, top with remaining bread. Place in the oven and bake for 40 minutes.

4. While the bread pudding is baking, make the vanilla sauce. In a medium sauce pan, melt butter and add flour. Stir for about 10 minutes or until the sauce has a nutty aroma, do not brown. Add cream and sugar and boil until mixture is thick, remove from heat and add vanilla extract.

5. Remove bread pudding from oven and cool for 10-15 minutes. Serve warm and top with vanilla sauce.

White Bean Chicken Chili

by Cherry Rush

Fall is here and our family has had lots of soup lately. With Greg's diet restrictions, it can sometimes be hard finding something the girls will eat! But we love this because it's fast and easy!

1 tablespoon olive oil
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, rinsed and drained
2 cups cooked, diced chicken (or turkey)
2 cups chicken broth
3/4 cup salsa 
1 teaspoon dried oregano
1/2 teaspoon celery salt
1 1/2 cups shredded mozzarella cheese (or to taste.  I usually reduce this to cut down on calories and it still        tastes great!)

In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.

Cinnamon Rolls

by Gina Houghton

These were the rolls Gina taught us how to make at Souper Saturday!  Delicious!

In bowl:
Dissolve 4 T yeast and 1 T sugar in 1/2 cup warm water.

In saucepan:
Scald 3 cups milk, then add 1-1/2 cups water and 1-1/3 cups butter

In mixing bowl:
Stir together:
-1 cup potato flakes (or pearls)
-1 T salt
-1 cup sugar
-6 beaten eggs

Then add scalded milk mixture to potato mixture.  Mix well.  Then add 3-4 cups flour.  Mix well.  Add yeast that has fully raised.  Mix well.  Continue adding flour until dough pulls away from sides of mixing bowl, about 10 cups total-give or take.

Spray or grease large bowl and place dough in.  Cover with a wet, warm towel.  Let raise for 1 hour, then punch down.  Roll out on floured counter until about 1/4" thick.  Melt 1 stick butter and pour over dough.  Spread with hand, then sprinkle with cinnamon-sugar mixture.  Leave plan or add raisins or chocolate chips.

Start rolling up on one end and roll all the way across to the other side, keeping it tight as you go.  to cut, use twine or dental floss.  Slide it under the dough about 1/2" to 1" from the end. Cross at the top and pull.  Place on a cookie sheet; let raise until doubled in size.  Bake.

Frost with cream cheese frosting.

Crispy Coconut Chicken Fingers

by Chris Barkdull
This has been tried in the Rush and Solomon household and it is a real winner!

1       cup sweetened coconut flakes
1       cup panko bread crumbs
1 ½     teaspoons garlic powder
¾       teaspoon salt
¾       teaspoon curry powder
¼       teaspoon onion powder
1/8     teaspoon cayenne pepper, optional (I add it.)
½       cup flour
2       eggs
12      chicken tenders

Preheat oven to 450 degrees F. Spray a foil-lined baking sheet with non-stick cooking spray and set aside. Chop the coconut so it is roughly the same size as the bread crumbs. Combine the coconut, bread crumbs, and spices in a shallow dish or pie tin. Stir well to make sure everything is evenly distributed. Place the flour in a shallow dish and the eggs in another shallow dish. Whisk the eggs. One at a time, dredge the chicken in flour, shaking off any excess. Then dip the chicken in the egg, again shaking off any excess.  Roll in the bread crumb/coconut mixture, gently pressing the mixture onto the chicken. Repeat with the remaining chicken tenders.  Place the tenders on the foil-lined pan. To add a little crunch, you can drizzle each one with a little bit of olive oil but it is optional.  Bake for about 20 minutes or until the chicken is no longer pink inside and the outside is golden brown. Serve with dipping sauce or fry sauce.

Dipping Sauce

1       cup apricot-pineapple preserves
2       teaspoons soy sauce
½       teaspoon Dijon mustard
1/8     teaspoon curry

Whisk together. Enjoy!

Fry Sauce

¼       cup real mayonnaise (not Miracle Whip)
¼       cup ketchup
2-3     teaspoons dill pickle relish

Whisk to combine.

Quinoa and Black Beans

by Cherry Rush

1 tsp olive oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1-1/2 cups vegetable or chicken broth
1 tsp ground cumin
1/4 tsp cayenne pepper
1/4 to 1/2 tsp salt
pepper to taste
1 cup frozen corn kernels
2 (15 oz) cans of black beans, drained and rinsed
1/2 cup chopped fresh cilantro

Heat oil in a medium saucepan over medium heat.  Stir in the garlic and onions and saute until lightly browned.  Mix quinoa in saucepan and cover with broth.  Season with cumin, cayenne, salt, and pepper.  Bring the mixture to a boil and cover and let simmer for 20 minutes.  Stir frozen corn in the saucepan and continue to simmer for about 5 minutes until heated through.  Mix in the black beans and cilantro.

Fruit Dip

The following fruit dips were featured in April's Relief Society meeting.


by Esther Avila

8 oz. Cream cheese, softened

2/3 cup Brown sugar

1/2 cup Powdered sugar

3/4 cup Toffee bits (you can find them usually by the chocolate chips)

Mix cheese and sugars until creamy with an electric mixer. Add bits.

This dip is specially good with apples.

by Ranae Spencer

8 oz. Cream cheese, softened

7 oz. Jar Marshmallow Creme

8 oz. Cool Whip

Mix cream cheese, marshmallow till fluffy, then add cool whip.

Cheesecake Stuffed Strawberries

by Janelle Robinson


Janelle's mom brought this delectable dessert to little Ellie's blessing festivities.  Janelle subsequently served this to the Mia Maids during one of their activities and they loved it!


1 pound large strawberries
8oz. block cream cheese – soft
3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling)
1 teaspoon vanilla (or use almond, lemon, etc. )
Graham cracker crumbs


Instructions:
Rinse strawberries and cut around the top of the strawberry.  Remove the top and clean out inside with a paring knife if necessary.  I found most of the strawberries already had a nice hollow center so that step was not necessary. If you want to stand your strawberries upright (like in the picture) slice a bit off the bottom. One strawberries are prepped set aside.
Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. Add cream cheese mix to piping bag and fill strawberries.  Once strawberries are filled dip the top in graham cracker crumbs.  Devour and fall in love.
You could also drizzle or dip strawberries in chocolate if desired.

Milk Chocolate Florentine Cookies

by Glenda Estes

Brought to the neighborhood cookie exchange in December

2/3 cup butter
2 cups quick oats (uncooked)
1 cup sugar
2/3 cup flour
1/4 cup corn syrup
1 tsp vanilla
1/4 tsp salt

Filling: 1-12 oz package milk chocolate morsels, melted

Preheat oven to 375 degrees.  Melt butter in a saucepan.  Remove from heat and add oats, sugar, flour, corn syrup, vanilla, and salt.  Drop by teaspoons on a cookie sheet which has been lined with parchment paper.  Spread or flatten a bit.  Bake 5-8 minutes.  Cool.  Spread chocolate on flat side of one and top with another.

Lemon Cookies

by Jan Norman

Brought to the neighborhood cookie exchange in December

1 Supermoist lemon cake mix
2 eggs
1/3 cup vegetable oil
2 tsp lemon juice
1 tsp lemon extract

Mix together and drop by spoonful, roll in white sugar and powdered sugar.  Bake at 375 for 6-8 minutes.

Sugar Cookies

by Laurie McEwan

Brought to the neighborhood cookie exchange in December

1-1/4 cups soft margarine
2-1/4 cups sugar
2 eggs
1 tsp salt
4 tsp baking powder
1/2 cup milk
1 tsp vanilla
6 cups flour

Bake @ 350 for 9-11 minutes depending on size of cookie.

Frosting:
1/3 cup margarine
3 cups powdered sugar
1 tsp almond extract
2 T milk

Chubby Hubby Bars

By Emily Rogers

This was one of the goodies at the neighborhood cookie exchange in December.

• 2 1/2 cups all purpose flour
• 1 cup (2 sticks) butter, room temp
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tsp vanilla
• 1 tsp baking soda
• 1 tsp coarse sea salt
• 1 1/2 cups coarsely chopped pretzels
• 1 (8oz) bag of Reese’s Mini cups (or 2 cups coarsely chopped full sized Reese’s)
• 1 (14 oz) bag of caramels, unwrapped
• 1 Tbsp water
• 2 cups semi sweet chocolate chips, melted

Instructions

1. Preheat oven to 350
2. Spray a 9×13 pan lightly with cooking spray.
3. Beat together your butter and sugars until light and fluffy, approx 1 min.
4. Add eggs and vanilla, mix until incorporated.
5. On low speed add in your salt, baking soda and flour, mixing until just combined.
6. Slowly add in your Reeses and Pretzels, mixing until evenly distributed.
7. Spread in your prepared pan and bake for 25 minutes.
8. Let cool completely. Approx 30 minutes to an hour.
9. When cooled, melt your caramels and 1 Tbsp water in a microwave safe bowl stirring every minute until melted.
10. Pour over your bars.
11. Chill in fridge for 15 minutes to set caramel.
12. Melt your chocolate chips in a double boiler or microwave and spread over caramel.
13. Put back in the fridge for at least 30 minutes or until chocolate is set.
14. Cut into squares when ready to serve.

Yummy Breakfast Casserole

by Emily Rogers


This was served at Janelle Robinson's baby shower last month.

12 Eggs
 1 C. plain yogurt 
 1 t. season salt
 2 C. hash browns (or more, I double it)
 1/4 C. onions sauteed in 1-2 t. butter
 1/2 to 1 C. meat of choice (ham, bacon, sausage or mix)
 1 C. Cheese
 
 

 Mix all ingredients but cheese. Pour in greased 9x13 pan. Sprinkle cheese on top. Bake at 350 for 25-30 minutes.

Sesame Noodles with Peanut Sauce

by Cherry Rush

Greg and I are on a meatless kick.  We have decreased our meat consumption dramatically and therefore are always on the lookout for good vegetarian recipes.  We tried this meal, omitting the chicken,  and really liked it.  It is fast, easy, and cheap!

1/4 cup sesame seeds
1/4 cup chunky peanut butter
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1 tablespoon minced fresh ginger
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot pepper sauce (such as Tabasco)
2 tablespoons packed light brown sugar
Hot water
1 1/2 pounds boneless, skinless chicken breast halves
1 tablespoon salt
12 ounces dried spaghetti noodles
2 tablespoons toasted sesame oil
4 scallions (green onions), sliced thin on diagonal
1 medium carrot, grated

DIRECTIONS:
Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in small bowl. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine running, add hot water 1 tablespoon (for a total of about 5 tablespoons, give or take) at time until sauce has consistency of heavy cream, slightly thickened but purable. Set blender jar or workbowl aside.

Bring 6 quarts water to boil in stockpot over high heat. Meanwhile, adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler pan or rimmed baking sheet lined with foil with cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees on instant-read thermometer, 6 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Using 2 forks, shred chicken into bite-size pieces and set aside. Add salt and noodles to boiling water; boil noodles until tender, about 10 minutes or according to package directions. Drain then toss noodles with sesame oil until evenly coated. Add shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved toasted sesame seeds, and serve immediately.

Chubby Hubby Bars

by Emily Rogers

Emily brought this to the Cookie Exchange last month and they were divine!

• 2 1/2 cups all purpose flour
• 1 cup (2 sticks) butter, room temp
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tsp vanilla
• 1 tsp baking soda
• 1 tsp coarse sea salt
• 1 1/2 cups coarsely chopped pretzels
• 1 (8oz) bag of Reese’s Mini cups (or 2 cups coarsely chopped full sized Reese’s)
• 1 (14 oz) bag of caramels, unwrapped
• 1 Tbsp water
• 2 cups semi sweet chocolate chips, melted

1. Preheat oven to 350
2. Spray a 9×13 pan lightly with cooking spray.
3. Beat together your butter and sugars until light and fluffy, approx 1 min.
4. Add eggs and vanilla, mix until incorporated.
5. On low speed add in your salt, baking soda and flour, mixing until just combined.
6. Slowly add in your Reeses and Pretzels, mixing until evenly distributed.
7. Spread in your prepared pan and bake for 25 minutes.
8. Let cool completely. Approx 30 minutes to an hour.
9. When cooled, melt your caramels and 2 Tbsp water in a microwave safe bowl stirring every minute until melted.
10. Pour over your bars.
11. Chill in fridge for 15 minutes to set caramel.
12. Melt your chocolate chips in a double boiler or microwave and spread over caramel.
13. Put back in the fridge for at least 30 minutes or until chocolate is set.
14. Cut into squares when ready to serve.