MAZURKA BARS

(I doubled this recipe to fit in my large 11 x 15 pan)
Preheat oven to 325 degrees.
]
2 c. oats
1 c. whole wheat flour
1 c. dark brown sugar (or light brown - whatever you have)
1/2 c. coconut
1/2 c. chopped walnuts (I used pecans)
1/2 t. baking soda
1/4 t. salt
1 1/2 sticks butter, melted
1 t. vanilla

Mix all ingredients together and press into a greased square pan. Top with fresh sliced peaches, berries, or whatever you like. Press the fruit lightly into the crumb mixture.

Bake at 325 degrees for 40-50 minutes. They should look dry on top.

**For Fall flavors, add some cinnamon and nutmeg and use thinly sliced apples instead of berries. It would also be fun to add mini chocolate chips to the mixture, too!

For Sale

Leisa McMurdie has a girl twin bed for sale.  It comes with a headboard, rails, and a new mattress.  If anyone is interested, contact her for further information.  Thanks.

Apricot Roasted Pork

Submitted by Wendy R.

Ingredients:
½ c apricot preserves (I've also used plum, apple, and berry and they were good too!)
1 tsp salt
1 tsp dried oregano
¾ tsp garlic powder
½ tsp pepper
1 (3#) boneless pork loin, trimmed
cooking spray
*****Preheat oven to 425.  place preserves in small saucepan over med heat and cook 10 min or till melted.  Keep warm over low heat.  Combine spices and rub evenly over pork.  Place pork on a rack coated with cooking spray and place in shallow pan.  Bake at 425 for 30 min.  Brush evenly with ¼ c preserves.  Bake additional 10 min.  Brush with remaining preserves, and bake 10 more min or till thermometer reads 155 (slightly pink).  Let stand 10 minutes before slicing

Nat's "YUMMY" Syrup

Submitted by Cheryl R.


Ingredients:
1 1/2 cup sugar
3/4 cup butter
2 Tbl Karo syrup
3/4 cup buttermilk (or 3/4 cup milk with 1 Tbl lemon juice. mix and let sit for a few minutes)
1 tsp. baking powder
2 tsp. vanilla (added at the end)
-------
Mix everything (but vanilla) and bring to a boil.
Simmer for 7 minutes on med/med low heat
Add the vanilla while it is cooling
(can store in fridge up to one month to reheat)

Pumpkin Gingerbread

Ingredients

2 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

In a mixer, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and cloves.

In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

Bake in preheated oven until toothpick comes out clean, about 1 hour.

Technology Class

Join us on October 19th at 6:30 p.m. at the church for a class on the latest technology.  We will be discussing things such as Social Networking, (blogs, twitter, facebook), how to access the ward website, our own Relief Society blog, how to use cell phones for texting and camera phones, etc.  This should be an informative night for everyone.  If you are technology savvy, please come and give your input and ideas of how to best use the technology out there.  If you are afraid of  the technology that's out there, please come with your questions and concerns.  Hopefully this will be a night of insight and learning for all of us!  We hope to see you there!
Refreshments will be served.

Zucchini Brownies

Submitted by Sarah S.

Brownies

½ c. vegetable oil
1 ½ cups sugar
2 tsp. Vanilla
2 c. flour
½ c. cocoa
1 ½ tsp. baking soda
1 tsp. Salt
2 c. shredded zucchini (I peel and grate.
No seeds and squeeze out the extra “juice” first)
½ c. chopped walnuts

Frosting
6 T. cocoa
¼ c. margarine
2 c. powdered sugar
¼ c. mild
½ tsp. Vanilla

Preheat oven to 350. Grease and flour a 9x13.

Mix oil, sugar, vanilla.

Combine dry ingredients seperately.

Mix together.

Fold in zucchini and walnuts.

Spread into pan (batter is dryish, not like normal brownies)



Bake for 25 to 30 minutes.

Make frosting by melting together cocoa and margarine. Let cool. In a medium bowl, blend together powdered sugar, milk, and ½ tsp vanilla. Stir in the cocoa mixture. Spread over cooled brownies. ENJOY :)

Brownie Goody Bars

1 box brownie mix (make according to box)

1- 16 oz. container of vanilla frosting

1/2 cup salted peanuts, (coarsely chopped) The peanuts really could be optional

2 cups rice cereal

2/3 cup creamy peanut butter

1 1/2 cups semisweet chocolate chips

1. Heat oven to 350. (325 for dark or nonstick pan). Grease bottom only. I've used a 8x8 pan and a 9x13. It just depends how thick you want the brownies. Both work fine.

2. Make and bake brownies as directed on box. Cool COMPLETETLY. (I've put them in the freezer or fridge before to help the cooling process when I was under time constraint. They still turn out fine)

3. Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.

4. Measure cereal into medium bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cerial in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour or until set before cutting.

Monkey Bread

Submitted by Heidi E.

INGREDIENTS:

1/2cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

DIRECTIONS:

Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.

Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.

In small bowl, mix brown sugar and butter; pour over biscuit pieces.

Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Fresh Salsa

Submitted by Sheila J.

I don’t can this, but enjoy during the season…

4-5 Tomatoes
4 T lemon juice
3-4 T Garlic ( minced jar)
½ chopped onion
½ tsp chili powder
½ tsp Italian seasoning
Cayenne pepper to taste
Cilantro ( fresh minced or dried to taste )
Salt & Pepper

Blend together to chunky consistency in food processor – store in Frig.

Upcoming Relief Society Service Week

For our Relief Society meeting for the month of August we decided to have a service week.  It will actually be quite simple.  We know not everyone will be able to attend both days of events, but if you can we would LOVE it.  Here is the run down of what will be going on:

Tuesday 17 @ 6:30 p.m.- we will be cleaning the church; specifically the kitchen.  It is in great need of service and has probably not had a good deep cleaning for a long time!  We will probably look over the bathrooms and see if counters or floors need cleaning as well. For those sisters that cleaning will be a difficult task, we have another project going on making bandages out of old sheets (which will probably take place in the multipurpose room).  So there will be something for everyone!  We hope you can make it.

Wednesday 18-  This day we would like to be a day of personal service.  You choose who, where, how, and when you want to serve.  Some ideas we had could be doing a secret service for a sister in the ward or a family member, making a phone call to an old friend, writing a card to someone, attending the temple, or doing some type of community service.  The possibilities are endless and the amount of people you choose to serve has no limit as well.  Consciously make it a day of service!

Thursday 19 @ 5:30 p.m.- We will meet at the church  and there divide into small groups.  We will be doing small group service projects that will last for an hour or less.  Following the small project, we will gather back in the cultural hall for a delicious dinner to celebrate our week of service and just enjoy each others company.

Please come to any and all parts of this week.  Even if you can only make it to the dinner we would love to have you!

Lemon Drop Cookies

Submitted by Judy O.

Preheat oven to 375

Ingredients:
1 box Lemon cake mix

2 eggs

1/3 C. veg. oil

1 tsp. lemon extract

1/3 C powerdered sugar

Directions:
Mix cake mix, oil, eggs, and extract till well blended.  Drop by TBSP into powdered sugar and coat.

Place on ungreased cookie sheet.  Bake 6-9 minutes.  The bottoms will be lightly browned and the inside chewy.

Makes 2-3 dozen

Apricots

As we discussed in Relief Society yesterday, it is canning season!  If any of you are interested in doing apricots this year, please contact Sarah S.  She knows a few people who are anxious to have apricots taken off their tree!

Signing Time with Stefanie Crow

It's always wonderful to highlight talents of the sisters in our ward.  I wanted to post about one today.  Here is a rundown on Stefanie Crow and what she is currently doing:

Some may already know that I became a certified Advanced Signing Time instructor. It's been a long process to get many of the business side of things going. I have finally finished my website, which I am sure I will still tweak here and there.

For those who have not heard of Signing Time or just aren't very familiar with its benefits, I would like to just quickly explain. Signing Time is a collection of DVD's, books, flashcards, music of signing. It was started by Rachel Coleman who lives here in Utah. Her daughter was born deaf and she wanted her family to learn sign so they would be able to communicate with her daughter. Soon it expanded to what is now "Two Little Hands Production Co." It is now in all 50 states, and has received numerous awards.
Signing has been found helpful with children that can hear, special needs, and that are deaf. Young children 3 years and younger, develop motor skills before they develop verbal skills. So many tantrums and misunderstandings occur because parent and child aren't able to communicate well. With Signing Time your child learns at an early age how to communicate with sign. Tantrums will be reduced, and you will be able to understand your young child. Children as young as 6 mo. can sign. It's all about consistency in the home. Taking classes together, learning together is a fun and great way to spend some quality time with your child.
For older children 4yrs. and up, benefit from learning a second language, one that is very expressive and fun. Those children that have learned sign have been shown to read earlier and spell better. They have a higher self confidence with knowing a second language. There have also been studies to show higher IQ scores in those that signed. Special needs children have especially benefitted from Signing Time. There have been great experiences with children who have Autism, Down Syndrome, speech delays and other challenges. Signing is another way to communicate, and help the verbal communication grow. Signing does not delay or stop verbal speech, if anything it enhances it.
You can find out so much more at www.signingtimeacademy.com/stefanie
If anyone of you would like to take classes or know of others that might be interested in taking classes please pass this along and give them my web address www.wix.com/stefaniecrow/little-busy-bees ( I know a little on the long side for a web address)
If you have any questions that you would like to ask, feel free to e-mail me or call me. I am hoping to start classes this fall. We meet once a week for 16 wks for about an hour (but you don't have to take all 16 classes if you don't want, website explains.)
Thank you guys so much!


Stefanie Crow 801-540-4945


kmqit@hotmail.com

Roasted Squash and Pappardelle

Submitted by Wendy R.

1 large butternut squash, peeled and cut in 1" cubes - I have also used other kinds and mixed them and it's good - need about 4-6 cups

3TB balsamic vinegar

3TB olive oil

1/2 tsp salt

Combine in a plastic bag and shake to coat all squash, then turn onto cookie sheet sprayed with cooking spray and roast at 450 for approx 1 hour, turning 2-3 times. The squash should start to look like it's drying out.

Cook one package of pappardelle (flat, ribbon-type pasta like fettucini, linguini etc) and drain

In a meduim skillet over medium heat, melt 1 TB butter and toast till lightly brown 4 TB pine nuts, set aside (I have omitted this and it tastes good even without)

Add to the pasta:

3 TB olive oil

2 garlic cloves, minced

1/2 tsp coarse ground pepper

1/2 tsp ground sage or 1 TB chopped fresh sage

Toss to coat pasta well, then add:

1 c. grated Asiago cheese

Toss.

Add roasted squash, pine nuts, and toss.

Serve with a few sprinkles of cheese on top.

YUMMY!

Serves about 6.

Curry Chicken

Submitted by April V.

(By the way, this is DELICIOUS!! I know from personal experience!)

1 chicken breast (cut in bite size pieces)

2 sliced carrots

1 green bell pepper

1/2 onion chopped

1 package S&B Golden Curry mix (by the asian sauces)

1 can coconut milk

1/2 to 1 c water

pepper

cayenne powder

cook the chicken with some pepper and a little cayenne if you like a little heat. I use about 1/2 t. add the carrots and onion and cook until they are tender. pour in the milk and the curry mix. stir around the mix so it doesn't get all thick there. You'll understand when it starts to dissolve (I think it has cornstarch in it or something). add enough water so it's nice and saucy but not too watery. add the bell pepper and simmer until it's done.

Sometimes I add 1-2 small potatoes cubed, or 1 can of bamboo shoots and a can of sliced water chestnuts or I add about 1/2 can of pineapple tidbits. I add the potatoes, shoots, and chestnuts with the carrots and the pineapple with the gr pepper. I use a bunch more veggies than I do meat. Sometimes I'll only use half of the curry mix and put the rest in the freezer for a lighter flavor. You can use beef too, I use 1 steak worth (3" x 5"), but I like the chicken best.

Oreo Cupcakes

This is a recipe I tried for my daughter's birthday. It was a big hit, so I thought I'd share it!

Oreo Cup Cakes

Ingredients:

1 (18.25 ounce) package devil's food cake mix

1 (5.9 ounce) package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

2 cups semisweet chocolate chips (I used miniature)



Directions:

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

*Note: I made cupcakes with this recipe. I ended up with 28 cupcakes that were baked at 350 degrees F for about 24 minutes.



Buttercream Dream Frosting
Ingredients:

1 stick salted butter - room temperature

1 stick unsalted butter - room temperature

1 cup shortening

1 tablespoon Clear Vanilla extract

2 pounds confectioner's sugar (powdered sugar, 10x)

4-6 tablespoons very cold milk (I used 5 TBS)

8 crushed Oreo cookies with the cream removed before crushing

Directions:

Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk... one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency. Fold in the Oreo cookie crumbs. Top cooled cupcakes with the buttercream frosting and garnish with 1/2 an Oreo.



 

Trifle

For those of you who attended our Relief Society Meeting in May, this might look familiar. (: These are the recipes to those delicious trifle bowls that Leisa M. made for us! I can't wait to try and make them.
Raspberry Cream Trifle

Ingredients
• 1 can (14 ounces) sweetened condensed milk
• 1 cup cold water
• 1 teaspoon almond extract
• 1 package (3.4 ounces) instant vanilla pudding mix
• 2 cups heavy whipping cream, whipped
• 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
• 2 tablespoons seedless raspberry jam
• 2 cups fresh raspberries
• Chocolate curls and fresh mint
Directions
• In a large bowl, beat the milk, water and extract until blended.
• Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream.
• Place half of the cake cubes in a 2-qt. glass serving bowl.
• Top with half of the cream mixture. Carefully spread with jam.
• Sprinkle with 1 cup raspberries. Layer with remaining cake cubes,
• cream mixture and raspberries. Garnish with chocolate curls and mint.

Lemon Bar Trifle

Ingredients
• 2 cups all-purpose flour
• 1 cup chopped pecans
• 1 cup butter, melted
•

LEMON LAYER:
• 1-1/2 cups sugar
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1-3/4 cups cold water
• 3 egg yolks, beaten
• 2/3 cup lemon juice
• 2 tablespoons butter
• 4 teaspoons grated lemon peel
•

CREAM CHEESE LAYER:
• 1 package (8 ounces) cream cheese, softened
• 3 cups confectioners' sugar
• 1 carton (8 ounces) frozen whipped topping, thawed

Directions
• In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 18-20 minutes or until light golden brown. Cool on a wire rack.

• In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

• Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel.

• Transfer to a large bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.

• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Crumble the baked pecan mixture; set aside 1/2 cup for topping.

• Just before serving, in a 3-qt. trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers. Yield: 9 servings.

Chocolate Trifle

Ingredients:

-1 Devil's Food cake mix (any chocloate cake or brownie mix may be substituted)

-1 large instant chocolate pudding

-1 large tub of cool whip

-1 package of Heath Bar chips

Directions:

- Prepare cake mix according to package directions (bake in jelly roll pan) and cool completely. Cut into 1 inch squares.
-In a trifle bowl or glass serving dish, place 1/3 of the cake, then 1/3 of the pudding mixture and 1/3 of the container of whipped topping, then cover with Heath bar chips. Repeat layers.

Pineapple Party Cake

From Janet B.

1 box cake mix - white. Bake according to directions in large sheet cake pan.

Mix together:
1 20 oz can crushed pineapple,
8 oz cream cheese,
1 box vanilla instant pudding mix (large box).
Spread over cooled cake.
Slice bananas over top of mixture.
Cover with cool whip.

A New Beginning

Sisters, we're really excited to have you be apart of this blog! We thought this would be a great way to keep each other a little bit better informed of things that are going on, and also use it as a way to share things with one another. We hope you'll enjoy it and will check back often.
One thing we'd really like to do with this blog is share recipes. So if you have any recipes you want to share, email it to me (Heidi) and we will post it for you.
Let me know if there is anything else you would like added to the blog. We hope you enjoy it.

-The Relief Society Presidency

p.s. for privacy issues since this blog is open we will refrain from using last names.