Tuesday, October 12th- 7pm @ the church
Any questions-call Kelie Stanclift- 272-4827
Sunday, September 26, 2010
Cooking with Food Storage
We are excited to have Kim Henke from our Stake teach our next class "Cooking with Food Storage" Please come join us for some great tips on food storage and also tasting some great recipes of things that have been made from food storage.
Sunday, August 22, 2010
Christmas in September
Come join us for a fun night of crafts and food.
We will have a lot of fun things you can make for Christmas gifts. Get started and done early this year!
If you are interested in making any of the items that follow this post, just leave a comment under that item with your name and how many you would like to make, we will have everything there for you that night. You can also leave a comment with any questions you may have.
Date: Tuesday, September 14th
Time: 4:30-8:30 pm
Place: Cultural Hall
Nursery will be provided.
We will have dinner. Bring one of your favorite desserts to share. If possible please bring your recipe to place by your dessert. Thanks! See you Sept. 14th!!
We will have a lot of fun things you can make for Christmas gifts. Get started and done early this year!
If you are interested in making any of the items that follow this post, just leave a comment under that item with your name and how many you would like to make, we will have everything there for you that night. You can also leave a comment with any questions you may have.
Date: Tuesday, September 14th
Time: 4:30-8:30 pm
Place: Cultural Hall
Nursery will be provided.
We will have dinner. Bring one of your favorite desserts to share. If possible please bring your recipe to place by your dessert. Thanks! See you Sept. 14th!!
$$ is due for ALL projects no later than Sunday, Sept. 5th. (Sept. 12th is stake conf.)
Covered Notebooks - 75 cents or $1.50 for 2
Bring your own scrapbook paper and some to share.
Limit 2
Dry Erase Calendar
Each vinyl kit for calendar has
-2 brackets with the word month
-35 circles
-Days of the week letters
-and the vinyl line to write the month on.
These prices include the Frame and vinyl kit (draw your own lines on yourself):
-12x18 - $7.25
-16x20 - $13.00
Bring your own frame in one of the following sizes - price for vinyl kit according to size
-12x18 - $3.25
-16x20 - $5.00
You will have to draw the lines to the calender yourself.
Bring your own frame in one of the following sizes - price for vinyl kit according to size
-12x18 - $3.25
-16x20 - $5.00
You will have to draw the lines to the calender yourself.
If you don't want to draw the lines on yourself you can purchase the vinyl kit with vinyl lines for the following prices:
-12x18 - $11.75
-16x20 - $16.00
These prices do not include a frame.
Background is not provided.
If leaving a comment for this item, please include what size you would like with or without frame, and if you want vinyl lines or draw your own lines.
Limit 1 (can purchase more vinyl cutouts)
Background is not provided.
If leaving a comment for this item, please include what size you would like with or without frame, and if you want vinyl lines or draw your own lines.
Limit 1 (can purchase more vinyl cutouts)
8x10 Dry Erase Menu Board - $4.25
Everything included
Limit 1 (however, you may purchase more vinyl cut outs)
Christmas Vinyl Pocket Advent - Free
a list of supplies needed, coming soon, please check back.
Limit 1
Saturday, July 10, 2010
Recipes from our jam class
Easy Jello Jam
Ruth Roberts
15 C. Sugar
16 C. Fresh Fruit (can use 9 C. apricots & 7 C. canned pineapple)
12 oz. Jello (1 1/3 C.)
Blend fruit in a blender an mix with sugar. Bring to a boil and boil for 15 minutes. Then turn the heat off and add the Jello. Immediately pour into bottles and seal with hot lid and flat. It will seal itself after this.
This recipe can be cut in half, but do not double.
Easy Bread
Ruth Roberts
-----------------------Doubled recipe I use
3 C. warm water--------6 C.
2 Tbsp. yeast----------4 Tbsp.
2 Tbsp. oil------------1/2 C.
8-9 C. Flour-----------16+ C.
1/3 C. Sugar-----------1/2 C.
Scant 1 Tbsp. salt-----1 Tbsp.
2 Eggs-----------------2 Eggs
In Bosch, combine all ingredients and mix for 5-10 minutes. Add flour slowly allowing it to get mixed in well. Don't get the dough too stiff--keep it a bit sticky. It makes a lighter bread. Raise twice. Bake at 350 degrees for 25 minutes. (Doubled recipe makes 6-7 loaves)
Ruth Roberts
15 C. Sugar
16 C. Fresh Fruit (can use 9 C. apricots & 7 C. canned pineapple)
12 oz. Jello (1 1/3 C.)
Blend fruit in a blender an mix with sugar. Bring to a boil and boil for 15 minutes. Then turn the heat off and add the Jello. Immediately pour into bottles and seal with hot lid and flat. It will seal itself after this.
This recipe can be cut in half, but do not double.
Easy Bread
Ruth Roberts
-----------------------Doubled recipe I use
3 C. warm water--------6 C.
2 Tbsp. yeast----------4 Tbsp.
2 Tbsp. oil------------1/2 C.
8-9 C. Flour-----------16+ C.
1/3 C. Sugar-----------1/2 C.
Scant 1 Tbsp. salt-----1 Tbsp.
2 Eggs-----------------2 Eggs
In Bosch, combine all ingredients and mix for 5-10 minutes. Add flour slowly allowing it to get mixed in well. Don't get the dough too stiff--keep it a bit sticky. It makes a lighter bread. Raise twice. Bake at 350 degrees for 25 minutes. (Doubled recipe makes 6-7 loaves)
Thursday, May 6, 2010
Egg Rolls
2 c. Napa cabbage
2 c. cabbage
1 c. carrots
2 c. bean sprouts
2 c. cooked meat (beef, chicken, shrimp\
Or pork)
1 T. sesame oil
3-4 T. soy sauce
Pepper to taste
1 clove garlic
1 T. fresh ginger
3-4 green onions
1 pkg. spring roll wrappers
Shred all fine.
Cook meat.
Cook remaining ingredients.
Cool and drain.
Wrap (seal with water)
Fry at 375 for 3-4 minutes
Drain on paper towel.
Sauce
½ c. grape jelly
6 oz (½ the bottle) chili sauce
2 c. cabbage
1 c. carrots
2 c. bean sprouts
2 c. cooked meat (beef, chicken, shrimp\
Or pork)
1 T. sesame oil
3-4 T. soy sauce
Pepper to taste
1 clove garlic
1 T. fresh ginger
3-4 green onions
1 pkg. spring roll wrappers
Shred all fine.
Cook meat.
Cook remaining ingredients.
Cool and drain.
Wrap (seal with water)
Fry at 375 for 3-4 minutes
Drain on paper towel.
Sauce
½ c. grape jelly
6 oz (½ the bottle) chili sauce
Monday, April 19, 2010
More recipes from our cooking class...
Taco Soup
By: Marlene Moyes
1 pound ground beef
1 onion
1 large can kidney beans
1 can refried beans
1 can Mexican style chili beans
1 (16 oz) can corn
1 (16 oz) can diced tomatoes
1 (15 oz) tomato sauce
1 1/2 cans water
1 (4 1/2 oz.) can chili package taco seasoning
1 package Hidden Valley Ranch dressing (not buttermilk)
Directions: Brown beef and onions in a large pan, drain off fat. Add remaining ingredients but don’t drain cans and simmer for an hour or so.
Beef Taco Bake
By: Trina Smith
1 lb. Cooked ground beef
1 can (10 3/4 oz.) tomato soup
1 c. Salsa
1/2 c. Milk
1 small can (8 oz.) tomato sauce
8 flour or 10 corn tortillas (cut in small triangles)
1 c. shredded cheddar cheese
Directions: Combine cooked ground beef, soup, salsa, milk, tortillas, & 1/2 of the cheese in a bowl. Spray 13x9 casserole dish, pour it in & smooth it evenly. Top with remaining cheese. *can add drained corn if desired * serving suggestion: Serve over rice & top with lettuce & tomato
One Dish Chicken Bake
By: Haley Hammons
1 pkg. Stove Top Stuffing
4 chicken breast halves (or 2 cans of chicken)
1 can cream of mushroom or chicken soup
1/3 c. sour cream or milk
Directions: Mix stuffing mix and 1 2/3 c. water, set aside. Place chicken in 13x9 in. baking dish or 2- quart casserole. Mix soup & sour cream; pour over chicken. Spoon stuffing evenly over top. Bake at 375 for 35 minutes or until chicken is cooked through.
Velveeta Cheesy Chicken & Broccoli Rice
1 lb. boneless skinless chicken breasts cut into bite- size pieces
1 can (14 1/2 oz.) chicken broth
2 cups instant white rice, uncooked
1/2 lb. (8 oz.) Velveeta, cut into 1/2 in. cubes
1 pkg. (10 oz.) frozen chopped broccoli, thawed
Directions: Cook chicken in large nonstick skillet on medium-high heat 5 min, or until chicken is done. Stir in broth. Bring to boil. Add rice, Velveeta and broccoli; Remove from heat. Let stand 10 min. Stir until Velveeta is completely melted and mixture is well blended.
Cheeseburger Pasta
1 lb. ground beef
1 can (10 3/4 oz.) Campbell’s condensed cheddar cheese soup
1 can (10 3/4 oz.) Campbell’s Condensed Tomato soup
1 1/2 cups water
2 cups uncooked medium shell- shaped pasta
Directions: Cook the beef in a 10-in. skillet over medium-high until well browned, stirring often to separate meat. Pour of any fat. Stir the soups, water and pasta in the skillet and heat to a boil. Reduce the heat to medium. Cook for 10 min. or until the pasta is tender, stirring often.
Cheddar Chicken and Potatoes
4 slices Oscar Mayer Bacon
4 small boneless skinless chicken breast halves (1 lb.)
4 cups (1 lb.) frozen diced potatoes with peppers and onions, thawed
4 oz. (1 c.) Kraft 2% milk shredded sharp cheddar cheese
Directions: Cook bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet to paper towel; discard drippings in skillet. Add chicken to skillet; cook 5 min. on each side or until done (165.F) Remove chicken from skillet; Cover to keep warm. Crumble bacon. Add to skillet. With potatoes; Cook and stir 5 min. or until heated through. Place chicken over potatoes; top with cheese; cook 2 minutes or until cheese is melted.
Meat Balls
2 lb. ground beef
1 pkg. (6 oz.) Stove top stuffing mix for chicken
1 1/4 cups water
2 eggs
Directions: Heat oven to 400 F line 2 15x10x 1-inch pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 1 1/2 in. balls, using 1/4 cup for each. Place 16 meatballs in each prepared pan. Bake for 16- 18 minutes or until done. (160 F.)
By: Marlene Moyes
1 pound ground beef
1 onion
1 large can kidney beans
1 can refried beans
1 can Mexican style chili beans
1 (16 oz) can corn
1 (16 oz) can diced tomatoes
1 (15 oz) tomato sauce
1 1/2 cans water
1 (4 1/2 oz.) can chili package taco seasoning
1 package Hidden Valley Ranch dressing (not buttermilk)
Directions: Brown beef and onions in a large pan, drain off fat. Add remaining ingredients but don’t drain cans and simmer for an hour or so.
Beef Taco Bake
By: Trina Smith
1 lb. Cooked ground beef
1 can (10 3/4 oz.) tomato soup
1 c. Salsa
1/2 c. Milk
1 small can (8 oz.) tomato sauce
8 flour or 10 corn tortillas (cut in small triangles)
1 c. shredded cheddar cheese
Directions: Combine cooked ground beef, soup, salsa, milk, tortillas, & 1/2 of the cheese in a bowl. Spray 13x9 casserole dish, pour it in & smooth it evenly. Top with remaining cheese. *can add drained corn if desired * serving suggestion: Serve over rice & top with lettuce & tomato
One Dish Chicken Bake
By: Haley Hammons
1 pkg. Stove Top Stuffing
4 chicken breast halves (or 2 cans of chicken)
1 can cream of mushroom or chicken soup
1/3 c. sour cream or milk
Directions: Mix stuffing mix and 1 2/3 c. water, set aside. Place chicken in 13x9 in. baking dish or 2- quart casserole. Mix soup & sour cream; pour over chicken. Spoon stuffing evenly over top. Bake at 375 for 35 minutes or until chicken is cooked through.
Velveeta Cheesy Chicken & Broccoli Rice
1 lb. boneless skinless chicken breasts cut into bite- size pieces
1 can (14 1/2 oz.) chicken broth
2 cups instant white rice, uncooked
1/2 lb. (8 oz.) Velveeta, cut into 1/2 in. cubes
1 pkg. (10 oz.) frozen chopped broccoli, thawed
Directions: Cook chicken in large nonstick skillet on medium-high heat 5 min, or until chicken is done. Stir in broth. Bring to boil. Add rice, Velveeta and broccoli; Remove from heat. Let stand 10 min. Stir until Velveeta is completely melted and mixture is well blended.
Cheeseburger Pasta
1 lb. ground beef
1 can (10 3/4 oz.) Campbell’s condensed cheddar cheese soup
1 can (10 3/4 oz.) Campbell’s Condensed Tomato soup
1 1/2 cups water
2 cups uncooked medium shell- shaped pasta
Directions: Cook the beef in a 10-in. skillet over medium-high until well browned, stirring often to separate meat. Pour of any fat. Stir the soups, water and pasta in the skillet and heat to a boil. Reduce the heat to medium. Cook for 10 min. or until the pasta is tender, stirring often.
Cheddar Chicken and Potatoes
4 slices Oscar Mayer Bacon
4 small boneless skinless chicken breast halves (1 lb.)
4 cups (1 lb.) frozen diced potatoes with peppers and onions, thawed
4 oz. (1 c.) Kraft 2% milk shredded sharp cheddar cheese
Directions: Cook bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet to paper towel; discard drippings in skillet. Add chicken to skillet; cook 5 min. on each side or until done (165.F) Remove chicken from skillet; Cover to keep warm. Crumble bacon. Add to skillet. With potatoes; Cook and stir 5 min. or until heated through. Place chicken over potatoes; top with cheese; cook 2 minutes or until cheese is melted.
Meat Balls
2 lb. ground beef
1 pkg. (6 oz.) Stove top stuffing mix for chicken
1 1/4 cups water
2 eggs
Directions: Heat oven to 400 F line 2 15x10x 1-inch pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 1 1/2 in. balls, using 1/4 cup for each. Place 16 meatballs in each prepared pan. Bake for 16- 18 minutes or until done. (160 F.)
Thursday, April 15, 2010
Recipe's from the cooking class:
Thanks to Trina Smith, here is a recipe to make your own
Condensed Cream of Chicken Soup
1 1/2 Cups Chicken Broth
1/2 tsp. poultry seasoning
1/4 tsp. onion powder or 1 Tbsp. dehydrated onion
1/4 tsp. garlic powder
1/8 tsp. black pepper
1/4 tsp. salt
1/4 tsp. parsley flakes
dash of paprika
1/2 Cup milk
Whisk together: 1 1/2 Cups milk and 1 Cup flour
Boil ingredients together for 2 minutes. Add milk and flour mixture while whisking, bring to a boil again and turn off.
Store in freezer bags.
Condensed Cream of Chicken Soup
1 1/2 Cups Chicken Broth
1/2 tsp. poultry seasoning
1/4 tsp. onion powder or 1 Tbsp. dehydrated onion
1/4 tsp. garlic powder
1/8 tsp. black pepper
1/4 tsp. salt
1/4 tsp. parsley flakes
dash of paprika
1/2 Cup milk
Whisk together: 1 1/2 Cups milk and 1 Cup flour
Boil ingredients together for 2 minutes. Add milk and flour mixture while whisking, bring to a boil again and turn off.
Store in freezer bags.
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