Fall Recipes

Thanks to everyone who participated in our last recipe group! It was so much fun and, once again, the food was delicious. We have so many new and wonderful fall recipes for you to try. We would like to especially say thanks to Misty for hosting this recipe group on her crazy busy day. Everyone had a great time.

Jamaican Pumpkin Soup

Submitted by: Ashley Garback

6 cups chicken stock
2 cups fresh or canned pumpkin meat cut into 1" cubes*
2 cups potatoes, peeled and cut into 1" cubes
1 onion, minced
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoons minced jalapeno pepper, or more to taste
Freshly ground nutmeg, to taste
1/4 cup low-fat buttermilk or evaporated milk
1/4 cup minced fresh coriander, for garnish

In a saucepan or stockpot over medium heat, bring the chicken stock to a simmer. Add all the ingredients except the buttermilk and the coriander and simmer for 20 minutes, or until the potatoes and pumpkin are tender. The stock should completely cover all the ingredients by at least 2 inches.
Remove the bay leaf and pour the soup into a blender or food processor and process until smooth.
Return the soup to the pot and heat through. Stir in the buttermilk or evaporated milk. Divide the soup into serving bowls and garnish with the coriander.
* You can also make this soup using your favorite winter squash (such as butternut, acorn, etc.)

Wassail

Submitted by: Ann Deakin
Recipe from: "The Essential Mormon Cookbook" by Julie Badger Jensen

4 cups apple cider or juice
1 cup orange juice
1/2 cup fresh lemon juice
1/2 cup sugar
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon cinamon

Combine all indredients in a saucepan. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Makes about 6 cups.

Apple Spice Cake with Caramel Sauce

Submitted by: Misty Sullivan

2 cups sugar
3 eggs
1 ½ cups vegetable oil
2 peeled and chopped granny smith apples (or any kind seem to work)
1 Tablespoon baking soda
½ teaspoon ground allspice
2 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon ground cloves
3 ½ cups flour
½ teaspoon salt

Mix sugar and oil for 5 minutes. Add eggs one at a time. Mix 3 minutes on high. Mix dry ingredients together. Mix with wet ingredients (may need to mix by hand). Fold in apples. Do not over mix. Pour into well greased Bundt pan and bake at 325 degrees for 1 hour and 15 minutes.

Carmel Sauce:
½ pound butter
2 cups cream
2 teaspoons vanilla
2 cups sugar

Melt butter over low heat. Wisk in sugar on medium heat until light brown. Stir occasionally. Carefully add cream. Bring to a boil for 8-10 minutes while wisking. Let cool until thickened and then add vanilla. Serve warm on top of cake.

Caramel Pecan Cheesecake

Submitted by: Ashley Garback

50 Nilla Wafers, crushed (about 1 1/2 cups)
1 cup chopped pecans, divided
1/4 cup butter
4 packages (8 ounces each) Philadelphia cream cheese, softened
1 cup sugar
1 cup sour cream
3 Tablespoons flour
1 Tablespoon vanilla
4 eggs
1/4 cup caramel ice cream topping

Heat oven to 325 degrees. Line a 13" by 9" baking pan with foil, with ends extending over sides. Mix crumbs, 1/2 cup nuts and butter; press into the bottom of pan. Refrigerate until ready to use.
Beat cream cheese and sugar in a large bowl with mixer until blended. Add sour cream flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Drizzle with topping; top with remaining nuts. Let stand until topping is set.

Ruth's Chris Special Sweet Potato Casserole

Submitted by: Heather VanLeeuwen

FOR THE CRUST:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter, melted

FOR THE SWEET POTATO MIXTURE:
3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1 stick butter ( 1/2 cup), melted

Preheat oven to 350 degrees F.

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Goulish Meringues

Submitted by: Ashley Garback

2 large egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla
3/4 cup white sugar
1/2 cup mini chocolate chips
1/2 cup regular chocolate chips

Beat egg whites, salt and cream of tartar. Add sugar gradually, beating until stiff peaks form.

Shape meringue in ghoulish ghost shapes on a parchment-lined baking sheet using a pastry bag or a teaspoon. Use 2 mini chocolate chips for the eyes and a large chocolate chip for the mouth.

Bake at 300 degrees for approximately 25 minutes. Meringue will feel firm to the touch but will not be browned.

Pumpkin Bars

Submitted by: Janet Smith

4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (16 ounce) can pumpkin
2 cups flour
2 Tablespoons baking powder
2 Tablespoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves

Beat first four ingredients until fluffy. Mix the rest of the ingredients in a different bowl. Mix with the first mixture.
Spread into a greased 15" by 10" pan and bake at 350 degrees for 30 minutes.

Frosting:
8 ounces cream cheese, softened
1 cup butter or margarine, softened
2 teaspoons vanilla
4 cups powdered sugar.

Cream first 3 ingredients and gradually add powdered sugar.

Rolls

Submitted by: Andrea McDonald

2 Tablespoons yeast
1/2 pound butter
3/4 cup sugar
2 teaspoons salt
4 eggs
4 cups + 3 1/2 cups flour

1. Dissolve yeast in 1/2 cup warm water.
2. In another bowl: cream butter, sugar and salt. Add 1 cup of boiling water. Slowly add yeast mixture.
3. Add 4 well beaten eggs, then 4 cups of flour. Mix well. Add 3 1/2 cups flour and mix well. Cover with a towel and let rise in fridge for 2 hours.
4. Remove from fridge and divide into 4 balls. Roll each section out round and cut into 8 "pizza slices".
5. Roll into crescent shapes and place on greased cookie sheet. Let rise 1 hour if using white flour or 2 hours if using whole wheat.
6. Bake at 375 degrees for 10 minutes.

October Recipe Group

We have scheduled our next recipe exchange!

Date: Thursday, October 16th
Time: 7:00 pm
Place: Misty Sullivan's Home (4272 w. Elk Rim Rd.)
Theme: Fall Foods

We are excited to taste your favorite soup, stew, pumpkin, bread, apple, or other fall recipes!

Everyone is welcome to come whether you have a dish to share or if you are just on the hunt for new recipes.

If you can think of anyone else who may be interested in joining us, please invite them.

We hope to see you then!

Chicken Salad

Thank you so much to everyone who shared their desserts with us at Friday Night Frenzy. It was a fun night and the desserts were awesome! Below are the recipes that we collected that night. Enjoy!

Submitted by: Erica Williams

2 1/2 cups diced and chilled, cooked chicken meat
1 cup chopped celery
1 cup sliced, seedless grapes
1/2 cup sliced almonds
2 Tablespoons chopped fresh parsley
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream


In a medium bowl, whip cream to soft peaks.
Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.

Yummy Pumpkin Dessert

Submitted by: Brandi Montoya

In a small bowl mix:
1 stick melted butter
1 yellow cake mix
1/2 cup pecans (optional)

In a medium bowl mix:
1 big can pumpkin (approx. 3 1/2 cups) or 2 small cans pumpkin
1 (12 oz.) can evaporated milk
4 eggs
1 1/2 cups sugar
1/4 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon salt
Optional: can use nutmeg, ginger or pumpkin pie spice at your discretion

Spread 1/2 of the cake mixture in a 9 by 13 pan. Pour pumpkin mixture over the top. Sprinkle the remaining 1/2 of cake mixture over top of pumpkin. Cut through with a knife to distribute topping. Bake at 350 degrees for 1 hour or until a knife comes out clean. Serve with whipped topping sprinkled with cinnamon.

Lemon Drop Cookies

Submitted by: Erica Williams

1 cup butter
½ cup white sugar
1 egg
1 teaspoon lemon extract
2 ½ cups flour

Mix and roll dough into cylinder. Cut dough to create small, flat, round circles. Bake at 350 degrees for about 9-12 minutes or until the edges start to become golden. Cool before frosting.

Frosting:
1/4 cup butter
1 Tablespoon milk
1 1/2 Tablespoons lemon juice (fresh or bottled)
Powdered sugar

Beat butter, milk and lemon juice. Add powdered sugar until desired consistency is reached. Frosting can be spread on cookies or piped on to make them look a little more fancy.

July 2008 Recipe Group

We just had our July group meeting!

Date: Wednesday, July 16th
Time: 7:00 pm
Place: Stephanie Maxfield's Home (9443 Liberty Creek Dr)
This month's themes: Salad and Ice Cream

Do you have a favorite pasta, potato, Jell-o, green, or other favorite salad recipe? Or how about a favorite homemade ice cream, sherbet, or ice cream topping recipe that people go crazy for? We are excited to taste your dishes!

Recipe groups are so much fun and we would love to invite everyone to join us! Recipe groups are held quarterly at different homes around our neighborhood. Everyone is welcome to come whether you have a dish to share or if you are just on the hunt for new recipes. Please feel free to eat, visit, and mingle with us!

Salads and Ice Cream

Thanks to all who attended our get together tonight! It was fun visiting with each of you and everyone made such great food, we are excited to have your recipes. Special thanks to Stephanie for hosting this month's meeting.

Jerk Chicken Salad

Submitted by: Stephanie Maxfield

1 tablespoon garlic oil or olive oil
1 tablespoon Jamaican Jerk rub
1 pound chicken tenders
1 medium pineapple
1 red bell pepper
3 green onions
2 heads romaine lettuce
1 (15 ounce) can black beans, drained
6 slices bacon, cooked and crumbled

Dressing:
2 limes
1/3 cup reduced-fat mayo
2 tablespoons pineapple preserves

Whisk together oil and jerk rub. Place tenders in mix and coat well, set aside. Peel pineapple and cut in half lengthwise. Reserve half for another use. Cut remaining in half lengthwise and remove core. Slice crosswise into 1/4 inch slices. Heat grill pan over medium heat for 5 minutes. Add chicken, cook 3-5 minutes on each side, turning once. Remove from pan. Add pineapple to pan. Cook 1 minute on each side, turning once, remove from pan. Cut chicken into bite-size pieces, set chicken and pineapple aside. Thinly slice bell pepper and green onions. Chop lettuce, set vegetables aside. Drain and rinse beans, set aside. For dressing, zest one lime. Juice both limes into bowl. Add lime zest, mayo and pineapple preserves to bowl, mix well. Layer chopped lettuce, beans, bell pepper, chicken, pineapple, bacon and green onions over each lettuce leaf. Drizzle dressing over salad.

Yields: 6 servings

For a kid friendly version replace the lettuce with 1 pound cooked Rotini pasta. After draining, toss with 2 Tablespoons vegetable oil, add remaining ingredients, drizzle with dressing and toss gently.

Spaghetti Salad

Submitted by: Ashley Garback

1 pound spaghetti, broken into pieces
1 (16 ounce) bottle Italian-style salad dressing
1 tablespoon grated Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon poppy seeds
2 teaspoons seasoning salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 cucumber, chopped
1 red onion, diced (optional)
2 tomatoes, chopped

Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl. In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours.

Frito Salad

Submitted by: Misty Sullivan

1 med. bottle Catalina dressing
1 can dark kidney beans
1 bundle of green onions chopped
1 green pepper chopped
4-5 tomatoes diced
Med. bag of Frito chips (not crunched)
1 cup shredded cheddar cheese

Mix and Serve.

Strawberry Spinach Salad

Submitted by: Ann Deakin

1 bunch fresh spinach leaves
10 large strawberries, sliced
1/2 cup Craisins
Brianna's Blush Wine Vinaigrette

Combine salad ingredients. Just before serving toss salad with desired amount of salad dressing. Enjoy!

Dilled Cucumber Slices

Submitted by: Robyn Hinderman

1 large cucumber, peeled if desired & sliced thin
1 medium onion, sliced thin & separated into rings
1/2 cup white sugar
1/4 cup water
1 teaspoon salt
Pepper to taste
1/2 teaspoon dill seed (not dill weed)

Put sliced cucumber and onion rings in a medium sized bowl. Combine remaining ingredients in a small saucepan. Heat, stirring constantly, until the mixture comes to a boil. Pour over the cucumber and onion slices. Cover and refrigerate at least two hours (1/2 day or over night is best) to season and blend the flavors.

Homemade Vanilla Ice Cream

Submitted by: Erica Williams

2 quarts half and half cream
1/2 pint heavy cream
1 1/2 cups white sugar
4 teaspoons vanilla extract
1 pinch salt

Combine half and half, cream, sugar, vanilla, and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.

Pink Lemonade Pie

Submitted by: Debbie Hermansen

1 pkg. graham crackers, crushed
1/2 stick melted butter
1/3 cup sugar
1/2 gallon vanilla ice cream
1/2 can frozen pink lemonade concentrate

Mix graham crackers, butter and sugar and layer in bottom of 9x13 pan (reserve some to sprinkle on top). Soften ice cream and mix thoroughly with pink lemonade. Spread over top of crust mixture. Sprinkle remaining graham cracker & butter crumbs on top.
Freeze at least 1 hour before serving.

*You can substitute the lemonade and use frozen orange juice for a
"creamsicle" taste.

Oreo Ice Cream Dessert

Submitted by: Heather Van Leeuwen

1 package Oreos
3-4 Tablespoons margarine
1 quart vanilla ice cream
1 jar hot fudge
8 oz tub of Cool Whip

Crush package of Oreos into crumbs. Reserve 1 cup of crumbs in a separate bowl to sprinkle on top of dessert at the end. Melt 3-4 Tablespoons margarine and add to Oreo crumbs, and then press into bottom of 9x13 pan. Add softened vanilla ice cream in an even layer on top of Oreo crumbs. Heat jar of hot fudge in microwave until melty and then pour on top of ice cream layer. Spread around the hot fudge layer as evenly as possible. Put in freezer to let those two layers set up a bit (maybe an hour or more). Spread softened cool whip on top of hot fudge layer. Then take the reserved cookie crumbs and sprinkle on top. Put dessert in freezer for all the layers to set up together. Take it out of the freezer just before serving.

Easy, Eggless Strawberry Ice Cream

Submitted by: Erica Williams

2 cups whole milk
2 cups heavy cream
1 cup white sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
2 cups mashed fresh strawberries
2 drops red food coloring (optional)

In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.

Tropical Salad with Pineapple Vinaigrette

We have had so many requests for this yummy salad that was served at our Enrichment Luau in June, so here it is:

1 head romaine lettuce, chopped
1 cup diced fresh pineapple
½ cup Macadamia nuts, chopped
3 green onions, chopped
¼ cup flaked coconut, toasted

Whisk together in a small bowl:
3 Tablespoons frozen pineapple juice concentrate
1 ½ Tablespoons water
2 Tablespoons cider vinegar
¼ teaspoon salt
¼ teaspoon pepper
Then slowly whisk in:
¼ cup extra virgin olive oil

Toss salad ingredients together with desired amount of dressing and enjoy!

April 2008 Recipe Group

"Kid Friendly" Recipes

When: Thursday, April 24th @ 7:00 PM
Place: Shonell Green's House (9518 South 4190 West)

Thanks to everyone who came out for tonight's recipe group. We had a great time and the food was really good. The recipes shared were amazing...the kids are going to love them all!

If you would like to post your "kid friendly" recipe, please email it to Erica Williams (ejw825@gmail.com).

Pumpkin Chocolate Chip Cookies

Submitted by: Jennie Morgan

1 Spice cake mix (2 mixes for double)
1 Small can of pumpkin (1 large can for double)
1/2 bag of chocolate chips (1 bag for double)

Mix ingredients. Spray cookie sheet with PAM®. There is no fat in these cookies and they will stick :-) Bake @ 350° for 15 minutes.

Glazed Popcorn

Submitted by: Erica Williams

8 cups popped popcorn
1/4 cup margarine
3 Tbsp. light corn syrup
1 package JELL-O®, any flavor
1/2 cup sugar

Heat oven to 300 degrees. Line a jelly roll pan with foil. Spray with cooking spray. Place popcorn (already popped) in a large bowl.

Heat butter and corn syrup in small saucepan over low heat. Stir in sugar and JELL-O; bring to a boil over medium heat. Reduce heat to low and gently simmer for 5 minutes.

Immediately pour syrup over popcorn, tossing to coat well. Spread popcorn in prepared pan, using 2 forks to spread evenly. Bake 10 minutes in preheated oven. Cool. Remove from pan and break into small pieces.

Recipe Site Tips

Here are a couple of tips to makes browsing our new recipe site a little easier:

1. Use the search box in the upper-left corner to quickly find what you are looking for. Enter your search term in the white box and then click the "SEARCH BLOG" link.

2. The "labels" list on the left hand side will help you narrow down the posts to just those with the appropriate label. Say you're looking for salads - simply click the "Salad" link and all salad recipes will be displayed.

3. If you like a recipe or would like to leave some feedback, click the "comments" link below each post and you can leave a quick message. Some great ideas for comments would be recipe variations, success stories, and general positive remarks.

Happy cooking!

Creamy Chicken Soup

Submitted by: Erica Williams

This is the delicious soup that was served at the Golden Ages Tea Party.

4 chicken breasts - cooked and cubed
4 cups chicken broth
2 carrots - cooked
2 cups cubed potatoes - cooked

In a small sauce pan, saute:
1 cup cut celery
1 small onion - chopped

1 pint sour cream
1 (26 oz) can cream of chicken soup

Optional ingredients (I always add):
1 small can cream of mushroom soup
1 cup grated cheese
1 cup frozen peas

Combine all ingredients in a large pot and heat thoroughly on medium heat, stirring occasionally.

February 2008 Recipe Group

What a fun night!

When: Wednesday, February 20th @ 7:00 PM
Place: Ashley Garback’s (4188 West Liberty Creek Drive)

Tonight's Recipe Group was a huge success! We had a great turn out and all of the recipes where absolutely amazing.

A big special "thanks" to Ashley Garback for opening her home and hosting this wonderful event.

We have posted some of the dessert recipes from tonight's group. If your recipe isn't here, please email it to Erica Williams and we will get it posted right away. Once again, thanks for coming out and supporting our recipe group. We look forward to seeing everyone again in April!

Chocolate Eclairs or Cream Puffs

Submitted by: Debbie Hermansen

1/2 cup butter or margarine
1 cup boiling water
1 cup flour
1/4 tsp. salt
4 eggs

Heat oven to 400°. Melt butter in 1 cup boiling water. Add flour and salt all at once; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat; cool slightly. Add eggs, one at a time, beating after each until smooth.

Prepare a greased cookie sheet.

For Eclairs: If you have a pastry bag with a large round tip, you can squeeze the mixture out into bar type shapes--small or large if you make each bar thicker and longer.

For Cream Puffs: Drop by heaping tablespoons about 3 inches apart.

Bake at 400° until golden brown and puffy, about 20-30 minutes, depending on the size. Remove from oven, cool on rack. To fill with cream, split the sides with a sharp knife, then fill a pastry bag with thick pudding and squirt into middle. Frost top with chocolate frosting or Ganache.

Warm Nutty Caramel Brownies

Submitted by: Stephanie Maxfield

1 tsp. vegetable oil
1 pkg. (12 oz) semi-sweet chocolate chips, divided
1 pkg. (18-21 oz) brownie mix (plus ingredients to make cake-like brownies)
3/4 cup packed brown sugar, divided
1 cup salted mixed nuts, divided
5 rolls of Rolos (40 pieces total), divided

1. Preheat oven to 375 degrees. Grease bar pan. Chop 1-1/2 c. chocolate chips. Combine brownie mix, water, oil, eggs, and 1/4 c. brown sugar. Fold in chopped chocolate. Pour batter into bar pan & spread evenly.

2. Chop nuts. Combine half of the nuts and remaining 1/2 c. brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until toothpick inserted in center comes out clean.

3. Meanwhile, cut 16 Rolos into quarters. Place remaining 1/2 c. chocolate chips in microwaveable bowl & microwave on high 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside.

4. Remove bar pan from oven. Immediately press remaining 24 Rolos evenly into brownie in four rows of six caramels each. Sprinkle quartered Rolos and remaining nuts over brownies. Trim corner of chocolate-filled bag; drizzle chocolate evenly over brownies. Serve warm. Serve with ice cream, if desired.

Yummy Holiday Fudge

Submitted by: Janet Smith

20 oz. Hershey chocolate bars
1 can sweetened condensed milk
1/2 tsp. vanilla

Melt Hershey bars completely, stirring carefully so as not to burn. Add sweetened condensed milk and vanilla. Mix thoroughly. Put in buttered 9x9 pan and cool completely.

Crunchy Peanut Butter Balls

Submitted by: Erica Williams

1 cup peanut butter*
1 (7 ounce) jar marshmallow creme
1 1/2 cups crisp rice cereal
1 1/2 cups semisweet chocolate chips
4 teaspoons shortening

In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. In a small microwave-safe bowl, combine chocolate chips and shortening. Microwave, uncovered, for 1-2 minutes or until chips are melted; stir until smooth.

Roll cereal mixture into 1-in. balls; dip in chocolate. Place on a waxed paper-lined pan. Refrigerate until set.

*Don't use reduced-fat peanut butter.

Janet's Mint Truffle

Submitted by: Janet Smith

1 1/2 lb milk chocolate chips -- melt very, very carefully (I use adouble boiler)
3/4 cup evaporated milk -- add to chocolate mixture, beat and add
1/2 - 1 tsp peppermint extract -- to taste

Mix well, put in greased 9 x 9 pan . Let stand until firm, do NOTrefrigerate.

EASY!!

Chocolate Chip Cookies

Submitted by: Alesia Hanson

1/2 C Shortening
1/2 C margarine
2 C brown sugar
1/2 C granulated sugar
2 eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 3/4 C whole wheat flour
1 3/4 C white flour
4 Tbsp instant hot chocolate powder
1 1/2 Tbsp vanilla extract
18 oz chocolate chips

Cream the shortening, margarine and sugars until fluffy. Beat in the eggs and vanilla extract. Add dry ingredients. Stir in chocolate chips. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375 for 10 minutes.

I usually double the recipe and freeze a bunch of the cookies.

Caramel Fudge Cheesecake

Submitted by: Chrissy Garback

1 package fudge brownie mix (8-inch square pan size)
1 package (14oz) caramels
¼ cup evaporated milk
1¼ cups coarsely chopped pecans
2 packages (8oz each) cream cheese, softened
½ cup sugar
2 eggs
2 squares (1oz each) semisweet chocolate, melted
2 squares (1oz each) unsweetened chocolate, melted

Prepare brownie batter according to the package directions. Spread into a greased9-inch springform pan. Bake at 350 for 20 min. Cool for 10 min. on a wire rack. Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans. In a mixing bowl, combine the cream cheese and sugar; mix well. Add eggs, beating on low speed just until combined. Stir in melted chocolate. Pour over pecans. Bake at 350 for 35-40 min. or until the center is almost set. Cool on a wire rack for 10 min. Run a knife around edge of pan to loosen; cool completely. Chill overnight. Remove sides of pan before serving. Store leftovers in refrigerator.

Yield: 12 servings

Time/Money Saver: Instead of cream cheese, sugar, eggs, and melted chocolate - use the premade cheesecake filling.

Pretzel Salad

Submitted by: Liz Francom

2 c. crushed pretzels
3 tbsp. sugar
3/4 c. butter
1 (8 oz.) pkg. cream cheese
1 c. sugar
4 tbsp. drained, crushed pineapple
1 med. container Cool Whip
1 lg. pkg. raspberry Jello
2 c. boiling water
2 (10 oz.) pkgs. raspberries

1st layer: Mix 2 cups crushed pretzels, 3 tablespoons sugar, and butter. Press into 9 x 13 glass dish. Bake at 400 degrees for 8 minutes. Let this completely cool before adding second layer.

2nd layer: Mix cream cheese, 1 cup sugar, 4 tablespoons drained crushed pineapple. Fold in 1 medium container Cool Whip. Add to pretzel crust.

3rd layer: Dissolve 1 large raspberry Jello in 2 cups boiling water. Add 2 (10 ounce) packages raspberries. Place in refrigerator 10 minutes or so that it is cool enough not to disturb the second layer when added. Refrigerate.

Best if served same day it is made.

Chocolate Bundles

Submitted by: Ashley Garback

Bundles:
1 sheet puff pastry
2 eggs
1 teaspoon heavy cream
8 chocolate kisses (recommended: Hershey's)
8 miniature chocolate candy bars

Preheat oven to 350 degrees F. Unfold puff pastry and cut the sheet into 2 (4 by 4-inch squares). Beat eggs and cream together to create an egg wash. Brush pastry squares with egg wash. Place 2 chocolate kisses and 1 mini candy bar in the center of each pastry square. Repeat with remaining kisses and mini-bars. Pull corners of the square up around the chocolate, brushing edges with more egg wash, if necessary, to create a secure bundle. Brush exteriors of chocolate bundles with more egg wash. Repeat with remaining bundles. Place bundles on a sheet pan lined with parchment paper.

Bake for about 35 minutes, or until golden brown.

Ganache:
½ cup heavy cream
4 ounces milk chocolate, broken into small pieces
Sweetened whipped cream, optional Fresh strawberries, sliced, for garnish Mint sprigs, for garnish

In a sauce pan bring the heavy cream to a boil. Place the chocolate pieces in a bowl and pour hot cream over top. Whisk until smooth.

Serving:
Puddle ganache onto a plate and place 1 bundle on top. Top with whipped cream and additional ganache, if desired. Serve bundles garnished with strawberry slices and mint sprigs.

Christmas Party Salad

Submitted by: Erica Williams

By popular demand! This salad went like crazy at our 2007 Enrichment Christmas Dinner. This easy to make salad is sure to be a hit any time of year.

1 head romaine lettuce, cut- or one bag romaine lettuce
1 bag spinach
1 bag coleslaw
1 bag craisins
1 can honey roasted peanuts
1 bottle Briannas' Rich Poppy Seed salad dressing

Toss everything together and serve.

Coming Soon!

Check back for exciting new recipes and so much more! If you have a recipe you would like posted to the 8th Ward Recipe Group, please email it to Erica Williams. Be sure to include all of the ingredients and instructions, along with a title in your message. Thanks again!