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.