This Week: Ward Breakfast, Craft group and Temple Dedication

Park 11th Ward Breakfast!!!!

Who: YOU and your family, In pj's if you like.

What: Yummy breakfast provided by the ward.

Where: The lawn behind our building

When: This Saturday the 22nd, food will be served 8 to 9:45

CRAFT GROUP

At Chris Ralstons

7:00 this Thursday

We are making pacifier clips and bows for little ones.

If you have any supplies bring them:)

Temple Dedication:

This Sunday at 9:00 am and 3:00 pm

Please arrive 30 minutes beforehand and bring a handkerchief.

The Long Awaited 11th Ward Recipes!!!!!

KEEP SCROLLING DOWN: WE HAVE DeSERTS DiNNERS EnTRES AND DiPS!!!!!!

DELICIOUS CHOCOLATE CHIP COOKIES

1 Cup Shortening 4 ½ Cups Flour

1 Cube (1/2 Cup) Butter Softened NOT MELTED 1 ½ Teaspoons Salt

1 ½ Cup Sugar 1 ½ Teaspoons Baking Soda

¾ Cup Brown Sugar 1 Package Chocolate Chips

3 Teaspoons Vanilla

3 Eggs

Combine shortening, butter, sugar, and brown sugar together and mix until light and fluffy. Add vanilla, and mix in eggs one at a time. In a separate bowl, combine flour, salt, and baking soda. Once eggs are mixed in, add dry ingredients to wt mixture. Add chocolate chips. Bake at 350 degrees for 10-12 minutes. Enjoy!

MARSMELLOW POPCORN by: Becky Kight

4-5 Quarts Popped Popcorn ½ Teaspoon Vanilla

1 Cup Butter 1 Bag Fluffy Small Marshmallows

1/3 Cup Sugar

½ Cup Corn Syrup

Mix together butter, sugar and corn syrup and boil three minutes. Then add vanilla. Pour over popcorn and marshmellows.***Hint: Make sure the Marshmallows are fluffy or else they will stick together.


MAKEOVER FRUIT PIZZA by: Annette Blackham CRUST

1 Cup All-Purpose Flour

¼ Cup Confectioners’ Sugar

½ Cup Cold Butter

1 Package (8 Ounces) Reduced-Fat Cream Cheese

1/3 Cup Sugar

1 Teaspoon Vanilla Extract

2 Cups Halved Fresh Strawberries

1 Can (11 Ounces) Reduced-Sugar Mandarin Oranges, Drained

1 Cup Fresh Blueberries

GLAZE

5 Teaspoons Cornstarch

1 ¼ Cups Unsweetened Pineapple Juice

1 Teaspoon Lemon Juice

In a large bowl, combine flour and confectioners’ sugar. Cut in butter until crumbly. Press onto an ungreased 12 inch pizza pan. Bake at 350 degrees for 10-12 minutes or until very lightly browned. Cool on a wire rack.

In a small mixing bowl, beat cream cheese, sugar and vanilla until smooth. Spread over crust. Arrange the strawberries, oranges and blueberries on top.

For glaze, in a small saucepan, combine the cornstarch, pineapple juice and lemon juice until smooth. Bring to a boil; cook and stir for two minutes or until thickened. Cool slightly. Drizzle over fruit. Refrigerate until cooled.

Prep Time: 30 Minutes plus chilling

Yield: 16 Servings

***Fun Fact: 1 Slice is only 170 Calories

LEMON CHEESECAKE by: Julie Willeitner

FILLING

1 Package (8 Ounces) Cream Cheese

2 Cups Milk

1 Package (3 Ounces) Instant Lemon Pudding

GRAHAM CRACKER CRUST

10 Graham Crackers (1 Package)

1 Cube (1/2 Cup) Butter Melted

½ Cup Sugar

1 Teaspoon Cinnamon

Filling: In bowl mix together ½ Cup milk and cream cheese. Add other ingredients. Mix until thick and smooth. Pour over cracker crust and top with cracker crumbs.

Crust: Crush crackers in a bag using a rolling pin. Combine all ingredients in a bowl and mix well. Press into pan. (2 pie pans or 8x8 to a 9x13 size pan works well depending on desired thickness.

QUICK AND EASY APPLE CRISP by: Christie McDonald

4-6 Apples 2 Tablespoons Sugar

1 Yellow Cake Mix 1 Tablespoon Cinnamon

½ Cup Quick Oats ½ Cup Butter or Margerine (Melted)

Peel, core and slice apples. Spread over the bottom of a greaed 8x8 inch pan.

Mix cake mix, oats, sugar and cinnamon together in large bowl. Pour melted butter over the top. Mix with fork until crumbly.

Bake 35-40 minutes at 350 degrees, until apples are tender and top is golden brown.

THE MOST EASY AND DELICIOUS FROZEN PIES EVER by: Michelle Holt

ROCKY ROAD FROZEN PIE

1 Package (4 Serving Size) Chocolate Jello-O Instant Pudding

1 Cup Half –and-Half (or 2% milk, but Half-and-Half is best)

1 Container (8 Ounce) Cool Whip, thawed (*For a darker color, use chocolate Cool Whip)

¼ Cup Chopped Walnuts (Optional)

½ Cup Mini Marhmallows

½ Cup Milk Chocolate Chips (Regular sized or mini-morsel)

1 Prepared Chocolate Cookie Pie Crust

Stir pudding and half and half together in medium bowl with whisk until well blended. Refrigerate 5 minutes. Fold in whipped topping. Fold in walnuts, marshmallows, and chocolate chips. Pour into chocolate cookie pie crust and freeze for at least 4 hours.

FROZED BUTTERFINGER CANDY BAR PIE

1 Package (4 Serving Size) Vanille Jell-O Instant Pudding

1 Cup Half –and-Half (or 2% milk, but Half-and-Half is best)

1 Container (8 Ounce) Cool Whip, thawed

6 Snack Size Butterfinger bars (or 3 Full Size)

1 Prepared Graham Cracker Crust

Stir pudding and half and half together in medium bowl with whisk until well blended. Refrigerate 5 minutes. Fold in whipped topping until well blended. Chip up candy bars and fold most of it into pudding mixture. (Reserved a little bit of chopped candy bar to sprinkle on top) Pour into graham cracker crust and freeze for at least 4 hours. *HINT: You can prepare frozen pies a few days ahead of time and keep in the freezer until ready to serve as long as you wrap them tightly. Remove from freezer and place in fridge 15 minutes prior to serving for easier slicing. On a hot summer day plan on more than 4 hours for freezing (Overnight is best). Variation of candy can be used instead of Butterfingers.

FROZEN LEMONADE PIE by: Carolyn Kensley

GRAHAM CRACKER CRUST

2 Cups Graham Cracker Crumbs

¼ Cup Sugar

7 Tablespoons Butter, Melted

LEMONADE FILLING

1 Can (14 Ounce) Sweetened Condensed Milk, Chilled

1 Container (12 Ounce) Whip Topping, Thawed

1 Can (6 Fluid Ounce) Frozen Lemonade Concentrate, Keep Frozen

1 Teaspoon Candied Lemon Peel

Preheat oven to 350 degrees. In medium bowl, combine cracker crumbs, ¼ cup of sugar, and the melted butter. Press firmly on bottom and up sides of pie plate. Bake for 7 minutes and let cool completely.

In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do no let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lemon peel.

JELLO YOGURT PIE by: Cassandra Fulton

¼ Cup Water 1 Tub (8 Ounce) Whipped Topping

1 Small Package Jell-O (Any Flavor) 1 Graham Cracker Pie Crust

2 Containers (6 Ounce) Yogurt (Flavored to match Jell-O or Vanilla)

In microwave safe measuring cup, heat water on high for about 1 minute, or until boiling. Whisk gelatin until dissolved. In large bowl whisk together Jell-O mixture and yogurt. Fold in whipped topping and spread in the pie crust. Refrigerate at least 4 hours or until set. Top with more whipped topping, if desired.

PEANUT BUTTER BLOSSOMS by Becky Kight

1 Cup Peanut Butter ¼ Cup Milk

1 Cup Sugar 2 Teaspoons Vanilla

1 Cup Brown Sugar 2 Teaspoons Baking Soda

1 Cup Margarine 1 Teaspoon Salt

2 Eggs ½ to 4 Cups Flour

Reese’s Mini Cups (Unwrapped)

Cream together, peanut butter, sugar, brown sugar and margarine. Add remaining ingredients and mix well.

Shape into balls. Roll in sugar (extra just poured into a bowl). Place on cookie sheet and flatten slightly. Bake at 350 degrees for 8-10 minutes. After removing from oven, place unwrapped candy in the center of each cookie. Let cool completely before serving.

BANANA PUDDING by Pauline Brown

3-4 Sliced Bananas

1 Box Vanilla Wafers

1 Large and 1 Small Package Jell-O Banana Instant Pudding

1 Small Sour Cream

3 Cups Cold Milk

2 (8 Ounce) Cool Whips

Mix pudding and milk; add sour cream. Blend will; fold in one 8 ounce cool whip. Alternate layers of vanilla wafers, bananas and pudding; top with remaining cool whip. Refrigerate.

JELLO POKE CAKE by: Heather Payne

1 White Cake Mix

1 (3 Ounce) Package Jello

1 Cup Boiling Water

½ Cup Cold Water

Cool Whip

Prepare cake as directed in an oblong cake pan. Cool pan 15 minutes. Poke cake with fork for small holes or handle of wooden spoon for larger holes ever ½ to 1 inch. Dissolve Jello in boiling water. Add cold water. Spoon over the cake slowly so the Jello mixture soaks into the holes. Chill 3 to 4 hours. Top with Cool Whip.

JELLO PRETZEL SALAD by: Amber Whiting

2 Cups Crushed Pretzels 8 Ounce Cream Cheese (Softened)

¾ Cup Melted Margarine ½ Cup Sugar

2 Tablespoons Sugar 12 Ounces of Cool Whip

6 Ounce Package of Raspberry Jello

2 Cups Boiling Water

2 Cups Raspberries (Fresh or Frozen)

Mix crushed pretzels, margarine and sugar together. Press into 9x13 pan and bake for 7 minutes at 350 degrees. Let cool. Cream together sugar and cream cheese. Fold in cool whip. Spread cream mixture over pretzel crust. Dissolve jello in water, add raspberries. Pour over the cream mixture and chill until firm.

CRUNCHY APPLE SALAD by: Michelle Bellante

1/3 Cup Plain Nonfat Yogurt 3 Dashes Ground Cinnamon

1 Tablespoon Sugar 2 Tablespoons Walnuts or Raisins or Both

1 Tablespoon Light Miracle Whip 2 Large Apples (1 Red and 1 Green)

¼ Teaspoon Vanilla Extract 8 Ounce Can Pineapple Tidbits (in Juice/drained)

In medium bowl, mix together yogurt, sugar, miracle whip, vanilla, cinnamon either walnuts or raisins (or combination).

Slice, core and cut apples into chunks and add to bowl.

Drain pineapple and add to bowl. Toss gently to coat well.

Chill salad until ready to serve.

CORONATION CHICKEN by: Annette Blackham

1 (3-5lb) chicken 2 Teaspoons Curry Powder

Salt and Pepper (to taste) 1 Tablespoon Tomato Puree

1 Large Carrot 1 ½ Cup Chicken Broth (from cooking chicken)

1 Onion Juice of 1 lemon plus 2 Slices Lemon

1 Leek 2 Tablespoons Apricot Jam

Garlic (to taste) 1 Bay Leaf

2 Teaspoons Oil 2 Cups Mayonnaise

2 Tablespoons Chopped Onion ½ Cup Cream, Whipped

Boil chicken with salt, pepper, carrot, onion, leek and garlic. In the Meantime, heat oil in a saucepan and sauté onion (you can use more if desired). Add curry powder, tomato puree, broth, lemon juice and lemon slices, apricot jam, and bay leaf. Simmer for approximately 20 minutes. Cool; remove lemon slices and bay leaf. Add mayonnaise, mix well, and fold in chipped cream. Season, if desired. When the chicken is cool, remove meat from bones and break up into bite size pieces. Mix chicken with enough sauce to coat and place on a large oval platter. Surround with cold rice and chopped parsley. Serve remaining sauce separately.

CHOW MIEN CASSEROLE by: Traci Brown

1 lb Hamburger 2 Tablespoons Soy Sauce

1 Medium Onion 2 Tablespoons Brown Sugar

1 Can Cream of Chicken Soup ½ Cup Uncooked Rice

2 ½ Cups Warm Water Chow Mein Noodles

Brown and drain hamburger. Add onions and cook until soft. In a Casserole Dist, mix meat, soup, water, soy sauce, sugar and rice.

Bake at 350 degrees for 45 minutes.

Top with noodles and bake another 15 minutes.

VEGGIE WRAPS by: Amber Lewis

Large Wheat Tortillas Mushrooms (Sliced)

Veggnaise or Miracle Whip or Mayonnaise Sprouts

Thin Cheese Slices Tomatoes (Sliced)

Sandwich Meat Cucumbers

Onion (Sliced) Hot Peppers (chopped really small)

Green or Black Olives Avacado (sliced)

Dijon Mustard Salt and Pepper

Spread your choice of Veggnaise, Miracle Whip or Mayonnaise on Tortillas. Lay cheese slices and meat over spread. Then spread onion ring slices in different places on wrap. Spread green or black olives followed by sliced mushrooms. Then spread sprouts, tomatoes, cucumbers, peppers and avocado all over wrap. Add regular Dijon mustard. Salt and pepper to taste.

Roll Wrap firmly and enjoy.

CROCK POT CREAM CHICKEN by: Joee Bartholemew

4-8 Chicken Breasts (No Skin, No Bones) 1 Package Italian Dressing Mix

2 Cans Cream of Chicken Soup ½ Can Milk

8 Ounces of Cream Cheese Egg Noodles

Mix all ingredients except Egg Noodles in crock pot. Cook on low for 6-8 hours. Serve over Egg Noodles.

STUFFED ZUCCHINI by: Mandi Wilson

Cooking Spray For Baking Dish 1/4 Teaspoon Pepper

1 Small Onion 1/3 Cup Grated Parmesan Cheese

¼ Cup Chopped Fresh Leaf Parsley (1 Teaspoon Dried) ¼ Cup Bread Crumbs

1 Large Egg 1 lb Ground Turkey

3 Tablespoons Ketchup 3 Garlic Cloves Minced

3-4 Medium Zucchini (halved lengthwise) 1 Teaspoon Salt

1 ½ Cup Bottled Marinara Sauce

Preheat oven to 400 degrees. Lightly grease 13x9x2 inch baking dish.

In a large bowl, whisk the onion, parsley, egg, ketchup, garlic salt and pepper to blend. Stir in cheese and bread crumbs. Using clean hands mix in turkey. Cover turkey mixture and refrigerate.

Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving a 1/8 inch shell. Don’t pierce through the skin. Fill zucchini with turkey mixture. Dividing equally and mounding slightly. Arrange Zucchini in baking dish. Spoon marinara sauce over veggies.

Bake uncovered until the zucchini are tender and beginning to brown and turkey reaches a temperature of 165 degrees F, about 45 minutes.

VEGETABEL RICE SALAD by: Ellen Mitchell

1 Cup Mayonnaise 2 Cups Cooked Rice, Cooled

1 Tablespoon Vinegar 1 Cup Frozen Peas, Thawed

1 Small Clove Garlic, Minced ½ Cup Shredded Carrot

1 Teaspoon Salt ¼ Cup Chopped Green Onions

¼ Teaspoon Pepper 1 Small Tomato, Diced

Combine first five ingredients. Stir in remaining five ingredients.

Cover; chill and serve.

THREE MEAT CHILI by: Susan Allen

½ lb Bacon, Cut in 1 Inch Pieces, Cooked/Drained

½ lb Hamburger, Browned/Drained

½ lb Ground Sausage, Browned/Drained

3 Stalks of Celery

2 Small Onions

2-4 Cloves of Garlic

4 Cans of Beans including liquid (Kidney, Pinto, Black, Great Northern, Garbanzo, etc)

Sauce: ½ Cup Molasses

½ Cup BBQ Sauce

2-4 Tablespoons Brown Sugar

Saute onion, garlic, and celery. Put all cooked meat, vegetables and beans into the crock pot. Mix well. Combine ingredients for the sauce and stir into the chili. Simmer 4 hours on high or 6-8 hours on low.

HINT: Sauteing vegetable can lessen the cooking time by several hours in you’re in a crunch. Just heat the chili through thoroughly. You can also use your own cooked beans equivalent to 3-4 cans.

SIMPLEY DELICIOUS FRESH FRUIT SALAD by: Callie Moore

1 Red Delicious Apple (Peeled) 3 Kiwis

2 Bananas 3 Peaches

1 Pear ½ Cup Walnut Gems

1 Carton Strawberries 1 Small Carton of Favorite Yogurt (6oz)

Cut fruit into bite-sized chunks. Mix together in Bowl. Stir in walnuts and yogurt.

SALSA by: Melissa Miller

1 Can Diced Tomatoes ¼ to ½ Onion, Finely Chopped

1 Can Diced Tomatoes with Green Chilis Garlic Salt

1 Lime

Put tomatoes (don’t drain) in container. Add onion. Squeeze lime and stir in. Add garlic salt to taste.

SUMMER DIP by: Sophia Fogt

1 Large Avocado 1 Can of Corn

1 Tomato 1/3 Cup Cilantro

1 Can of Black Beans

Mix beans and corn in medium bowl. Chop/cut the avocado and tomato into small bite size pieces and add to bowl. Finely chop cilantro and add in last. Stir all contents together.

FRESH SALSA by: Stephanie Christoper

1 Can Black Beans (Rinsed and Drained) 2 Tomatoes (Seeded and Chopped)

1 Can Corn (Drained) 1 Package Dray Italian Dressing Mix

2 Avocados (Chopped) Ingredients to Prepare Dressing Mix

2 Green Onions, sliced (Use White and Green) Tortilla Chips

1-2 Tablespoons Chopped Cilantro

Combine beans, corn, avocados, onions, cilantro and tomatoes in a bowl. Prepare Italian dressing according to directions on package and pour over salsa ingredients. Serve with chips.

These recipes were shared at the June enrichment!!

Thank you to all who came and who shared your fabulous recipies!