Black Bean Chocolate Cake

This is a super moist, flavorful cake with no sugar or flour!

1 can black beans, rinsed and drained
5 eggs
1 T vanilla extract
1/2 t salt
6 T butter or olive oil (I used coconut oil)
3/4 c agave
6 T cocoa powder
1 t baking powder
1/2 t baking soda
1 T water

Preheat oven to 350 degrees. Grease a 9" cake pan and dust it with cocoa (I don't usually dust with cocoa). Place all ingredients into a blender or food processor. Mix on high until beans are completely liquified. Pour into prepared pan. Bake for 40 minutes. Cake is done when knife inserted in the middle  comes out clean. Don't over bake.

Serve with fresh fruit such as fresh peaches, strawberries, or any other berries. You can put powdered sugar over it as well.

Monster Munch

 by Rana Solomon via ourbestbites.com

1 package Almond Bark (1 lb) 12 C popped popcorn (about 1/2 C kernels) 1 C candy corn 1 C dry roasted, salted peanuts
1/2 C Reeses Pieces
Pop popcorn and place in a large bowl. Much larger than you think you need. The largest you have. It will make mixing easier! Pour peanuts, candy corn, and reeces pieces on top.

Take a large knife and break up almond bark. Melt according to package directions. I just chop it up a little and microwave it in intervals until smooth and melted.
Pour over popcorn mixture.

Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps. 

Cinnamon Bun Popcorn

by Rana Solomon via ourbestbites.com
One of the demos Rana shared at this month's Relief Society meeting!

12 C popped popcorn (about 1/2 C kernels)*
1 C roughly chopped pecans
1 C brown sugar
3/4 t cinnamon
1/4 C Karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark

*You can use air popped or microwave popcorn. If using microwave, anything works, but I prefer a “natural” flavor that’s low in butter and salt.

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a very large bowl and set aside.

Combine brown sugar and cinnamon in a big, microwave-safe bowl. Like a 2-quart bowl or Pyrex measuring bowl. Use a bowl larger than you think you need.

Chop butter into chunks and place on top of sugar mixture. Pour corn syrup (or honey) over the top of everything.Microwave on high for 30 seconds (just to soften the butter a bit) and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from the microwave and add in vanilla and baking soda.  When combined, pour over popcorn and stir until it’s coated.  Spread popcorn mixture onto a foil-lined jelly roll pan.  Place in oven and bake for 30 minutes, stirring every 10 minutes.**(See baking note at end of post)

After 30 minutes, take a piece out and let it cool. “Sample.” If it’s not crunchy enough, bake for another 5 minutes.  When it’s done, give it a final stir and let it cool off for a bit while you melt your almond bark (just nuke it in the microwave according to the package directions) If you want, you can spread out your caramel corn on a clean piece of parchment, waxed paper, or foil. I always do this because sometimes it sticks to the hot foil if I leave it on the original pan. Use a fork and drizzle the melted almond bark over the popcorn mixture.

When it’s hardened (pop it in the fridge to speed that process along) break into chunks and enjoy!

**I’ve experimented a lot with baking, and found that baking at 300 degrees for about 13-15 minutes works just great as well.  Much faster!

The North Pole's Perfect Peppermint Popcorn

                                                      (picture courtesy of kitchenfunwithmy3sons.blogspot.com)

by Rana Solomon
One of the gourmet popcorn goodies Rana introduced to us at this month's Relief Society meeting!

2 bags microwave popcorn
Two 8 Oz bars of Baker's white chocolate
1/2 cup of ground peppermint candies (can crush by hand r use a food processor)

Pop the popcorn and place in the large bowl.  Chop the white chocolate into small pieces.  Place the white chocolate in the small bowl and slowly melt it in the microwave according to package instructions.*  Stir the melted chocolate until smooth.

Pour the melted chocolate over the popcorn and stir with a spatula until the popcorn is thoroughly coated.  Sprinkle the ground peppermint candies over the top of the popcorn and stir again until the popcorn is thoroughly coated with the peppermint.

Spread the finished popcorn out onto a cookie sheet; place in the fridge for 10-15 minutes to set the chocolate.  Remove from the fridge, break into pieces and enjoy!

*Rana recommends adding oil to the chocolate when you melt it for a smoother consistency.

Buttermilk Syrup

by Ranae Spencer

1 1/2 cups Sugar

 

3/4 cup Buttermilk

 

1/2 cup Butter

 

2 tbs. Karo Syrup (light)

 

1 tsp. Soda

 

2 Tbs. Vanilla

 

Mix all ingredients, except vanilla, in a deep pan ( this syrup expands up).   Bring to a boil; boil 7 minutes. 

Stir occasionally. Remove from heat, add vanilla.  Store in refrigerator.  Heat before serving. 

Excellent over ice cream, pancakes or waffles with strawberries on top or French toast. 

Roast Beef

by Ranae Spencer

The Young Women trudged back to camp after hiking 11 miles to the temple and were greeted with this scrumptious dinner!  So good!

 

4 lb Roast

 

1cup water

 

1 envelope Lipton onion soup Mix

 

Put roast in crock pot, pour soup mix over roast and add water.   Cook 5 or more hours till beef shreds.  Add 1 8 oz. bottle Sweet Baby Ray's  Honey Barbecue Sauce.

 

Cheesy Potatoes

by Ranae Spencer

The Young Women and their leaders had this as part of their meal to come back to after an 11 mile hike to the Provo Temple!  Delicious!
 

1 32 oz.  Shredded Frozen Hash Brown Potatoes

 

2 cans Cream of Chicken soup

 

2 cups Sour Cream

 

6 cups Colby Jack cheese, grated

 

1 cup Milk

 

Mix soup, sour cream, cheese and milk together.  Add potatoes.  Bake in large pan or Dutch oven for 35 to 45 minutes till potatoes are done.

Governor's Wife's Chicken

By Ranae Spencer

Sister Spencer was the cook for this year's Girls Camp.  We were truly spoiled by all the yummy food she made us.  This was one of our dinners.

1 pkg. Chicken Tenders

 

1 can Cream of Chicken soup

 

1/2 cup Milk

 

1 cup Sour Cream

 

1  8 oz. pkg.  Diced Ham

 

1 8 oz. pkg. Swiss Cheese

 

1 16 oz. box of Pasta  (bowtie, penne)

 

Mix sour cream, milk and soup together, pour over chicken and ham.  Cook till chicken is done.  Add Swiss cheese and cook till cheese is melted. 

This can be done in a crock pot, or in the oven at 350 degrees or until chicken is cooked.  Mix in pasta and serve.

Taco Soup

by Ranae Spencer

  This fast and easy dish was our first dinner at Girls Camp, prepared by Sister Spencer.   Many of us went up for seconds...and thirds! 
 

3 lbs of Hamburger

 

3 -14.5 oz. cans of Del Monte Diced Tomatoes with Basil, Garlic and Oregano

 

3-14.5 oz. can of Diced Tomatoes ( with onions if you want)

 

3- 14.5 oz. can Corn

 

1- 16 oz. Bottle Salsa

 

1 Tbs. Taco Seasoning

 

3- 14.5 oz. cans Black beans, rinsed

 

3- 14.5 oz. cans Kidney beans, rinsed

 

Brown hamburger and then add all the other ingredients and simmer.   Serve with tortilla chips, sour cream, and shredded cheese.

Black Bean Salad

by Melanie Livingston

 This is a delicious and healthy!  It is also sometimes known as Cowboy Caviar.

Combine the following ingredients in a medium size bowl.

2 cups black beans, drained and rinsed

1 1/2 cups frozen corn

1 avocado, diced

1 small red pepper, diced

2 tomatoes, diced

6 green onion, chopped

1/2 cup cilantro (I use the whole bunch)

 

Dressing:

Combine the following and pour over the ingredients above.

1/3 cup lime juice

1/4 cup olive oil

1/2 tsp. garlic salt

1 tsp. salt

1/8 tsp cayenne

 

Serve with tortilla chips.

 

Cabbage Ramen Salad

by Jenelle McLane

One of the tasty salads we had at March's Relief Society Activity!

Cabbage Ramen Salad

1 1/4 pounds red cabbage, chopped

2 packages ramen noodles, broken into small pieces (I used beef)

1 cup chopped red bell pepper

1 cup chopped green onion

3/4 cup slivered almonds

1/2 cup roasted sunflower seeds

1/2 cup toasted sesame seeds

1/2 cup white sugar

1/2 cup peanut oil

1/2 cup olive oil

1/4 cup red wine vinegar

1/2 teaspoon pepper

 

Toss cabbage, ramen noodles and seasoning packets, red bell pepper, green onion, almonds, sunflower seeds, sesame seeds, sugar, peanut oil, olive oil, red wine vinegar and pepper together until evenly mixed.

Spritz Cookies

by Kristi Hansen

1 cup butter, softened
1/2 cup sugar
2 1/4 cups flour
1/2 teaspoon salt
1 egg
1 teaspoon almond extract or vanilla

Heat oven to 400 degrees.  Cream butter & sugar, blend in remaining ingredients.  Fill cookie press & press cookies onto cool, ungreased baking sheet.
Bake 6-9 minutes or until set, but not brown.  Convection oven bake 4-5 minutes.  Makes about 5 dozen cookies.

Kristi

Jambalaya

by Michelle Wagstaff

4-5 links of Italian sausage sliced (kitchen scissors work best)

1 cup of cubed ham

1 lb. of cooked shrimp without the tail - thawed (I use ½ bag of frozen shrimp from Costco)

4-15oz. cans of diced tomatoes

1 cup of water

3-4 stalks of celery sliced thick on an angel

1/2 to 1 cup coarsely chopped onions

1 coarsely chopped green pepper

1-2 cloves of garlic chopped or grated

2 Tbs. flour

2 Tbs. butter

¼ tsp. salt

¼ tsp. ground red pepper

2 bay leaves

½ tsp. thyme

½ tsp. basil

Slap Your Mama (or other Cajun spice)

Cook the sliced sausage until it’s done then remove it from the pan and drain on paper towel and wipe out the pan somewhat with a paper towel, then add the butter, garlic and onions to the pan and sauté for a few minutes until the onions are partially cooked then add the flour and stir until smooth then add the tomatoes, water, spices (except Cajun), celery and the meat (except for the shrimp).  Bring mixture to a boil, then turn it down and let it simmer for 10-15 minutes then add the Cajun seasoning a little at a time until it has reached the desired level of heat then continue to simmer for an additional 15-20 minutes.  Add the shrimp the last five minutes.  Serve over rice or just add some rice to it.  I like it to be heavy on the Jambalaya and light on the rice.  It is the best Jambalaya I have ever tasted!