South Mountain Ward Recipe Exchange

Cinnamon French Toast Bake - Ashley Whipple

noreply@blogger.com (Ashley) — Fri, 20 Feb 2009 21:38:00 +0000

1/4 cup butter or margarine
2 (12.4-oz.) cans Pillsbury® Refrigerated Cinnamon Rolls with Icing
6 eggs
1/2 cup evaporated milk
2 teaspoons ground cinnamon
2 teaspoons vanilla
1/2 cup maple syrup
Garnish
Icing from cinnamon rolls
Powdered sugar

DIRECTIONS
1. Heat oven to 375°F. Grease a 13x9-inch (3-quart) glass baking dish with the butter. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
2. In medium bowl, beat eggs. Beat in milk, cinnamon and vanilla until well blended; gently pour over roll pieces. Drizzle with 1/2 cup syrup.
3. Bake at 375°F. for 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) for 10 to 15 seconds or until drizzling consistency.
4. Drizzle icing over top; sprinkle with powdered sugar. Serve with additional maple syrup if desired.

Impossibly Easy Breakfast Bake - Ashley Whipple

noreply@blogger.com (Ashley) — Fri, 20 Feb 2009 21:37:00 +0000

2 packages (12 oz each) bulk pork sausage or chop up some link sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
2 cups milk
1/4 teaspoon pepper
4 eggs
1. Heat oven to 400ºF. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

Stuffed French Toast - Suzie Willyerd

noreply@blogger.com (Ashley) — Fri, 20 Feb 2009 21:36:00 +0000

24 SLICES OF WHITE BREAD (CRUST CUT OFF)

6 EGGS

1/4 C. SYRUP

1 C. MILK

1 1/2 BRICKS CREAM CHEESE

PRESERVES OF YOUR CHOICE

Spray a large casserole dish with Pam before use. Place one layer of bread in bottom of pan. Slice cream cheese as thin as possible and lay on top of bread, spread preserves on top of cream cheese (thick). Put remaining slices of bread on top of the others making a sandwich.

MIX together eggs, syrup and milk, beat thoroughly. Pour over bread. Let sit overnight in the refrigerator. Bake 350 degrees. Takes approx. 1-1 1/2 hours to cook. Test with knife for doneness.

Holiday Dessert Exchange

noreply@blogger.com (Ashley) — Wed, 29 Oct 2008 23:00:00 +0000

Last night was the holiday dessert recipe exchange and it was DELICIOUS!! You can scroll down to get all the recipes, or find them under the Holiday Dessert category.

I am missing the recipes for:
Rocky Road No bake cheesecake - by Gina O'Neill
and
the frosting recipe for Janae's yummy cinnamon rolls. So if you are interested in either of those, you can ask them about it. If I get a copy of them, I will post it here too.

Everything was delicious, but I know I will be trying the knish(The k is pronounced) very soon.

Knish - Debbie and Kelly Hutchison

noreply@blogger.com (Ashley) — Wed, 29 Oct 2008 22:55:00 +0000

1 lb lean ground beef
1 Envelope - dry onion soup mix
1 cup grated cheese
2 tubes Pillsbury crescent roll dough

Mix the ground beef, soup mix(dry), and cheese. Form into approx. 1/2 inch balls.

Roll out dough and press seams together to form four rectangles. Cut each rectangle into eight squares with a pizza cutter. Place meatball on each square. Fold each corner up to create a "package." Place on cookie sheet and bake at 375 degrees for 14-16 minutes.

Christmas Wreath Rolls - Janae Jensen

noreply@blogger.com (Ashley) — Wed, 29 Oct 2008 22:52:00 +0000

3/4 c. canned milk
1 1/4 c. hot water
2 tsp salt
1/4 c. sugar
1/4 c. oil
2 eggs
5 c. flour
2 Tbsp yeast
1 tsp baking powder

Mix together half of flour with milk, water, salt, sugar, oil, and eggs. Add yest and baking powder, and remaining flour. Knead for 5 minutes. Then let rise until doubled.

Cinnamon rolls
Separate dough in half. Roll out until 1/4 inch thick. Brush dough with butter, then sprinkle with cinnamon, sugar, and brown sugar. Roll into tube and cut off pieces. Bake 375 degrees for 15 minutes.

Pumpkin Roll - Suzie Willyerd

noreply@blogger.com (Ashley) — Wed, 29 Oct 2008 22:47:00 +0000

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 c flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

filling:
8 oz cream cheese
4 TB butter
1 cup powdered sugar
1/2 tsp vanilla

Cream eggs for 5 minutes and add sugar, mix well. Add remaining ingredients. Pour onto cookie sheet lined with greased tin foil. Sprinkle 1 cup nuts on the tin foil if desired. Bake 15 minutes at 375 degrees. Put powdered sugar on a cotton towel. Flip the baked roll over on the towel. Roll the long way. Cool 15 minutes.
Make filling by creaming everything together. Unroll towel. Spread on roll, roll up and wrap in tin foil and freeze 24 hours. Than 20 minutes before serving. Timing is very important.

Carmel Fudge - Edna Cole

noreply@blogger.com (Ashley) — Wed, 29 Oct 2008 19:34:00 +0000

2 cups of raw sugar
1/8 tsp salt
1/3 cup corn syrup
1 cup milk
2 Tbsp butter
1 tsp vanilla
1 cup coarsely chopped buts (pecans, walnuts, or black walnuts)

In a large pot with a thick bottom, combine the washed raw sugar, salt, corn syrup, and milk. Cook over medium heat, stirring constantly, until mixture boils. Cover and cook for 2 to 3 minutes. Remove the lid, DO NOT STIR, reduce heat, cook until mixture reaches the soft ball stage, 234 degrees F on a candy thermometer.

Place the butter in a large mixing bowl. Remove pan from heat and immediately pour mixture over butter. DO NOT STIR. Cool slightly, add vanilla and beat until creamy. Just as the mixture loses its gloss, stir in nuts. Pour onto greased pan. (Size of pan will be determined by how think you want the fudge to be. Cut into squares when set. Store tightly covered.

Church Windows - Danya Paxman

noreply@blogger.com (Ashley) — Wed, 29 Oct 2008 19:33:00 +0000

1 (12 oz.) bag chocolate chips
1 stick butter, or butter
1 (10 1/2 oz.) pkg. colored marshmallows

Melt chocolate chips and butter over hot water in double boiler. Cool. Add marshmallows. Divide mixture and form into rolls. Roll up in wax paper. Chill and slice.

Nuts can also be added with marshmallow. Mixture can be rolled in coconut, or chopped nuts, or powdered sugar before rolled in wax paper.

Iced Pumpkin Cookies - Ashley Whipple

noreply@blogger.com (Ashley) — Wed, 29 Oct 2008 19:30:00 +0000

Ingredients:
1 box yellow cake mix
1/2 cup quick oats
2 tsp. pumpkin pie spice
1/4 tsp. nutmeg
1 can (15 oz.) pumpkin
1 egg
2 Tbsp. oil
1/2 cup mini chocolate chips (optional)
Frosting:
powdered sugar
orange juice (no/low pulp)

1. In a large bowl, mix cake mix, oats and spices.
2. In a separate bowl mix pumpkin, egg and oil.
3. Pour pumpkin mix into dry mix; add chocolate chips. Mix until just moistened.
4. Drop onto lightly sprayed cookie sheets, large spoonfuls. Slightly flatten with spoon (they don't really spread, more like puff up).
5. Bake at 350 degrees for 20 minutes.
6. For frosting, mix with a mini rubber spatula sugar and orange juice until it gets to a frosting consistency. Make sure to use a tiny bit of orange juice at a time and add a little more as needed.
7. Spread over cooled cookies.

Holiday Dessert Exchange TONIGHT!

noreply@blogger.com (Ashley) — Tue, 28 Oct 2008 21:20:00 +0000

Don't forget that tonight is the Holiday Dessert Recipe exchange. It is at 7pm at Janae Jensen's home. Look at your RS announcement newsletter if you need her address or gate code.

Hope to see you there.

I'm bringing frosted pumpkin chocolate chip cookies. YUM!!!

Pasta Exchange Recap

noreply@blogger.com (Ashley) — Mon, 25 Aug 2008 17:46:00 +0000

Sorry for the delay in posting the Pasta Exchange recipes. Here are most of recipes from the Pasta Recipe exchange. Per usual, everything was delicious!
Thanks to Karen for hosting.

It looks like next month will be slow-cooker recipes with Brenda Osbourne hosting, but look for definitive details in the next few weeks.

Beef Stroganoff - Suzie Willyerd

noreply@blogger.com (Ashley) — Mon, 25 Aug 2008 17:45:00 +0000

2 beef serloin steaks, trimmed
1/2 sweet vadalia onion, chopped coursly
2 cloves garlic, minced
8 oz sliced mushrooms (or a 6oz can of sliced mushrooms)
1 tbsp olive oil
3 cups low sodium beef broth
1/4 cup flour
1/2 cup water
8 oz fat free sour cream
salt and pepper
1 package of spiral noodles (or you can use egg noodles)

Freeze the steaks for 20 minutes to make it easier to slice. Slice into thin strips. In a large pan on medium heat, saute beef strips, onion, garlic and mushrooms in olive oil until onions are tender and beef is browned. Add beef broth and bring to a boil.
In a bowl combine the flour and water,mix well. Add the sour cream and mix well again. Add a little of the heated beef broth to the bowl and stir (this heats the mixture and makes it so it won't be lumpy when you put it into the big pan). Then add flour/sour cream mixture to the rest of the broth. Add salt and pepper to taste and stir until thick and bubbley. Serve over cooked noodles.

Tomato Pasta Salad - Karen Olds

noreply@blogger.com (Ashley) — Mon, 25 Aug 2008 17:44:00 +0000

1 package noodles
2 medium tomatoes chopped (1 ½ cups)
2 medium green onions chopped (2 tablespoons)
2 garlic cloves finely chopped
¼ cup chopped fresh parsley
2 tablespoons olive oil
2 teaspoons chopped fresh basil leaves or ½ teaspoon dried basil
½ teaspoon salt
1/8 teaspoon coarsely cracked pepper

1. Cook and drain pasta as directed on package. Rinse with cold water; drain
2. Mix remaining ingredients. Toss pasta and tomato mixture. Cover and refrigerate about 2 hours or until chilled.

Slow Cooker Lasagna - Ashley Whipple

noreply@blogger.com (Ashley) — Mon, 25 Aug 2008 17:40:00 +0000

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 15 oz cans Italian-style tomato sauce
2 teaspoons dried basil leaves
½ teaspoon salt
2 cups shredded mozzarella cheese (8 oz)
1 container (15 oz) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.) Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Ashley's Notes:
I use regular tomato sauce and mix in some Italian seasoning mix, plus the basil leaves.
My lasagna is usually done sometime between 3 and 4 hours, so it helps to know if your crockpot runs hotter than normal.

August Recipe Exchange: Pasta

noreply@blogger.com (Ashley) — Wed, 13 Aug 2008 00:05:00 +0000

The next recipe exchange is going is going to be Tuesday, August 19 at 12:00 pm at Karen Old's home.
The theme is: PASTA

Bring your favorite pasta dish, copies of the recipe to share, and your appetite.

I am personally very excited for this one. I have been waiting for the perfect time to whip out my crock pot lasagna recipe. It might just be my family's favorite meal!

Quick Fix Recipe Exchange

noreply@blogger.com (Ashley) — Wed, 16 Jul 2008 03:51:00 +0000

Well today we had the July installment of the recipe exchange. As always, the food was amazing. Thanks to everyone that came, it was a great time.
You can find the recipes below or under the Quick Fix category on the right.

I am still waiting to receive one recipe from today. As soon as I get that, I will post it.

No pictures today, we were so focused on eating the food that we forgot to get a picture first. If you make any of these recipes, take a picture and we will add it!

Apple Dip - Katie Moore

noreply@blogger.com (Ashley) — Wed, 16 Jul 2008 03:48:00 +0000

1 (8 oz) package of cream cheese
1/2 cup brown sugar
1/4 cup sugar
1 tsp. vanilla
1/2(11 oz) package of Heath Toffee Chips

Mix ingredients together well and serve with apples.

Mostacalli with feta and spinach - Suzie Willyerd

noreply@blogger.com (Ashley) — Wed, 16 Jul 2008 03:45:00 +0000

1 package mostacalli noodles (or ziti)

1 can diced tomatoes with garlic and olive oil OR 2 diced tomatoes and 2 garlic cloves sautéd in olive oil

1 green onion, chopped

1 package fresh baby spinach

1 package tomato basil feta cheese

salt and pepper to taste

Cook pasta according to package directions.

Combine onion and tomatoes in skillet and heat through, add spinach and cook until wilted. Add most of the feta cheese and stir. Pour over cooked pasta and toss to coat, sprinkle remaining feta cheese over the top. You can add strips of grilled chicken if desired. I've also added kalamata olives in the past, they work great in it too.

Grilled Thai Lettuce Wraps - Ashley Whipple

noreply@blogger.com (Ashley) — Tue, 15 Jul 2008 22:24:00 +0000

2/3 cups bottled peanut sauce
2 Tbsp low-sodium soy sauce
2 Tbsp apple juice
1 lb chicken tenderloins
2/3 cups matchstick or shredded carrots
1/2 cup sliced sugar snap peas
1/4 cup chopped green onion
6 large iceberg lettuce leaves

1. combine peanut sauce, and apple juice in a small bowl. Reserve 1/2 cup. Pour the remainder in resealable plastic bag. Add chicken, seal bag, and toss to coat. Set aside.
2. Coat grill rack with nonstick cooking spray. Preheat grill to medium direct hear(300° F to 350° F). Grill chicken 3 minutes per side or until no longer pink. Remove from grill and shred with a fork.
3. Combine shredded chicken, carrots, sugar snap peas, onion, and reserved peanut sauce mixture in large bowl; mix thoroughly.
4. Place chicken mixture evenly in 6 lettuce leaves and serve.

New website: Ingredient Challenge

noreply@blogger.com (Ashley) — Mon, 07 Jul 2008 18:42:00 +0000

Recipe Exchange may only be once a month, but you can get in the kitchen and experiment all month long.
Check out the new website IngredientChallenge.com for a weekly challenge to cook with a specific ingredient. You are entered to win a prize just for posting a recipe.

This weeks challenge is Summer Squash.

Maybe you can even find some ideas for recipes for our Quick Fix Recipe exchange. Remember the next recipe exchange is in 8 days! Tuesday, July 15 at 11am. It will be held at Ashley Whipple's house. See the flier from Relief Society with the phone number, address, and gate code! Kids are welcome!

Summer Parties Recipe Exchange

noreply@blogger.com (Ashley) — Sun, 15 Jun 2008 05:27:00 +0000

Special thanks to Nikkel for hosting the latest recipe exchange. It was a great time and there were some delicious recipes. The recipes are all below, or they can be found under the Summer Parties category on the right.
Feel free to leave comments if you have questions about the recipes, or let everyone know how it turned out when you made it.

Information on the next recipe exchange should be available in the next week or so.

Summer Crisp - Jaime Janes

noreply@blogger.com (Ashley) — Sun, 15 Jun 2008 05:25:00 +0000

1/2 cup packed light brown sugar
1/4 cup sugar
2 tablespoons flour
1 pint fresh or frozen raspberries
1 pint fresh or frozen blueberries
1 1/2 cups flour
1 cup (2 sticks) unsalted butter, chilled and cubed
1 cup sugar
1 cup quick cooking oats
1/2 cup packed light brown sugar
1/4 teaspoon salt

Preheat the oven to 350 degrees. Combine 1/2 cup brown sugar, 1/4 cup sugar, and 2 tablespoons flour in a bowl and mix well. Add the raspberries and blueberries and toss gently to coat, adding additional flour if needed for a drier consistency. Spoon the berry mixture into a 9x12 inch or 10x15 inch baking dish.

Combine 1 1/2 cups flour, the butter, 1 cup sugar, oats, 1/2 cup brown sugar and salt in a mixing bowl. Beat with a mixer fitted with a paddle attachment until crumbly and sprinkle over the prepared layer. Bake for 1 hour or until brown and bubbly. Serve warm with vanilla ice cream and/or whipped cream. You may substitute any seasonal fruit for the raspberries and blueberries.

Mexican 7-Layer Dip - Gina O'Neil

noreply@blogger.com (Ashley) — Sun, 15 Jun 2008 05:24:00 +0000

1 can (16 oz) refried beans
1 pkg (1.25 oz) taco seasoning mix
1 avocado (made into guacamole)
1 cup sour cream
1 cup shredded lettuce
1 cup shredded cheeses
1/2 cup green onions
1 can sliced black olives

Mix beans & taco seasoning mix. Spread onto bottom of 9-inch pie plate

Layer remaining ingredients over bean mixture; cover. Refrigerate until chilled.

Serve with tortilla chips.

John's Salsa - Erma Lahman

noreply@blogger.com (Ashley) — Sun, 15 Jun 2008 05:23:00 +0000

1/2 large sweet Onion
1/2 small red Onion
5 cloves of garlic
2 large jalapeños
8 sprigs of cilantro (just the leafy part, not the long stem)
5 tsp. garlic salt
4 Tbsp. of lime juice
6 Tbsp. of lemon juice

Combine all of these ingredients in food processor and chop to coarse

5 med regular tomatoes
8 small Roma tomatoes

Add to rest of the mix and chop to consistency

After this he tastes it and goes from there, because of the tomatoes there are never two batches exactly alike, but he does get it close every time.