Low Sugar Chocolate Chip Cookies from Shelby A.

2 1/2 cups flour

1 small package vanilla pudding mix (dry)

1 tsp baking soda

1/8 to 1/4 tsp salt

1 cup butter

3/4 cup brown sugar

3/4 cup Stevia granules (NOT splenda. Stevia is a natural sweetener made with the stevia plant, unlike splenda which is an artificial sweetener. Stevia can be found by the sugar and the splenda.)

2 eggs

2 tsp vanilla

Ghirardelli or Guitard chocolate chips (I like to mix semi-sweet and milk chocolate together)

Heat oven to 375 degrees. Stir together flour pudding mix, baking soda, and salt. Set aside. In a separate bowl, cream butter, brown sugar, stevia, eggs, and vanilla.  Gradually blend dry mixture into wet mixture. Stir in chocolate chips. Sometimes, I make variations of this recipe. You can substitute the vanilla pudding mix for chocolate pudding mix, for example, or even add a bit of cocoa. Then do white chocolate chips, peppermint chips, toffee or m&ms for Christmas time. The sky is the limit. You can also use sugar free pudding mix. Bake at 375 for 8-9 minutes or until lightly golden. These are really soft cookies that stay soft because of the pudding. If you like 'em crunchy, these won't "frost your cookie." If you don't like the sugar substitutes, the original version of my recipe was with sugar, so you can substitute stevia for 3/4 cup sugar and increase salt  to 1/2 tsp. Happy eating!

Pumpkin Roll by Kim H

Cake:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 large eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
1 cup walnuts, chopped (optional)

Filling:
1 pkg. (8oz) cream cheese, room temperature
1 cup powdered sugar
4 tablespoons butter or margarine, softened
1 teaspoon vanilla extract

For cake:
Preaheat oven to 375 degrees F. Grease 15X10 inch jellyroll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton towel with powdered sugar. (Be sure to put enough powdered sugar on the towel so when  you are rolling up the cake it will not stick.)

Combine flour, baking powder, cinnamon, ginger, nutmeg, and salt in small bowl. In large bowl, beat eggs at high speed for 1 minute, and then gradually add sugar. Beat in pumpkin and lemon juice. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts (if desired).

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, lower heat to 350 degrees and begin checking for doneness at 11 minutes.) Immediately lossen sides and turn cake onto prepared towel. Carefully peel off paper. roll up cake and towel together, starting with long end. Let cool completely.

For filling:
Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small mixing bowl until smooth. Carefully unroll cake. Spread cream cheese mixture evenly over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Tip:  I cut it into 3 sections and wrap each section in foil pinching the sides together so they look like a big toostie roll. They freeze great for several months and cut really easily when frozen.

Candy Cane Kiss Cookies from Naiyana H

Recipe by Our Best Bites

1/2 c. butter-flavored shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
optional: 1 tsp peppermint extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 12 ounce bag dark chocolate chips
48 Hershey’s Candy Cane Kisses, unwrapped (one 10 ounce bag)

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

To prevent cookies from flattening out, refrigerate dough for 30-60 minutes.  Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake until just set, but centers are still soft, about 8 minutes. Remove from oven and allow to cool for 1-2 minutes. Use a metal spatula to transfer cookies to cooling rack.  Top each cookie with an unwrapped Candy Cane Kiss.  Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

Yield: 4 dozen cookies

Southern Pecan Butterballs from Hollis S.

2/3 cups nuts (pecan, walnuts, hazelnuts)

1 cup unsalted butter, room temperature

1/4 cup powdered sugar

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

Topping:

1 cup powdered sugar, sifted

Directions:

Preheat oven to 350 degrees F and place rack in center of the oven.

Toast nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste).

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. cover and refrigerate the dough for about one hour or until firm.

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

Form the chilled dough into 1 inch balls and place them 2 inches apart on the prepared baking sheets. Bake for about 12-15 minutes, or until th edges of the cookies start to brown. Remove from oven and place on a rack to cool for about 5 minutes.

Meanwhile, place the 1 cup sifted powdered sugar in a bowl. Take the still hot cookies and roll them in the sugar, one at a time. Place on a wire rack to cool. Or you can simply place the powdered sugar in a strainer and sift the sugar over the tops of the cookies. Let cool completely before storing. Can be stored in an airtight container for several weeks. 

Makes about 3 dozen cookies.

Easiest Fudge Ever!!! from Tori M.

**It's recommended to use brand name ingredients with this recipe

2 3/4 milk chocolate chips (for this batch I used 2 cups semi-sweet chips and 3/4 cup Andes mints)
3/4 cup heavy whipping cream
(optional) add nuts

Line 8X8 pan with tin foil so that in foil hangs over the edges to give you handles to easily remove the fudge. Butter/spray tin foil. Set aside.

Over medium heat, warm cream till warm enough to melt chips. Add chips and stir until melted and smooth. Pour in pan. Refrigerate and serve when set!  Yum!!!

Caramel from Heather A.

1 cup butter

2 cups brown sugar

1 cup corn syrup

Combine all ingredients and stir constantly over medium heat until it comes to a boil. Once it is boiling you can stop stirring. Let it cook until it comes to a "firm ball stage" on a candy thermometer.

Remove from heat and add 1 can (14 oz) of sweetened condensed milk. Mix well.

This recipe is great for anything you need caramel for. I use it to make caramel popcorn, nut logs, turtles (candy) or even just to have plain caramel!

Saltine Bark from Cat W.

*Line jelly roll pan with tin foil (preferably cover all edges). Spray WELL with PAM or whatevers.

*Line the pan with saltine crackers to fill the entire bottom of the pan.

*In a saucepan, bring to boil: 

1 cup butta

1 cup brown sugar

Boil until it all comes together: cook 2-3 minutes

Pour over crackers and spread to coat

Bakes @ 350 for 7 minutes (make sure it's bubblin')

Take out, pour 1 cup semi-sweet chocolate chips on top. Let melt about 10 minutes, spread.

Sprinkle on chopped almonds.

Freeze one hour. Cut along lines then diagonals if desired.

Eat many.

Cake Mix Cookies by Laura R.

*Makes 24 large or 48 small cookies

1 chocolate cake mix
2 eggs
1/3 cup oil
1 bag mint chocolate chips

Mix all ingredients well. Scoop, press down and bake at 275 for 10-13 minutes (5-6 minutes for the small cookies).

Razzleberry Pie with Laura

Pie Crust Instructions

Orange Rolls from Laura

Orange Roll Instructions

Rolls with Suzy

Delicious Dinner Rolls

Ingredients

1-1/2 cups of milk

3/4 cup of sugar

1/2 cup of butter

2 Tablespoons yeast

1 Tablespoon sugar

2 cups warm water

1 egg

1 Tablespoon salt

9-10 cups of flour

1/4 cup of butter melted

Directions

Scald milk, sugar, and butter in a microwave safe bowl for about 3 minutes then let cool. Meanwhile, dissolve yeast and sugar in warm water. Let it sit for a couple of minutes until it is bubbly. When milk mixture has cooled off sufficiently, combine with the yeast mixture, egg, and salt. Using a wooden spoon, gradually stir in flour, 2-3 cups at a time.  Be careful not to add too much flour or the rolls will be dense. The dough should be slightly sticky and elastic. Smooth the dough out and cover the bowl with plastic wrap. Then leave it in a warm place to rise for about 30 minutes.

Cover your working space with flour to prevent dough from sticking. Dump your dough out and divide it into 4 balls. Try to make them even, but they don’t have to be perfect.  Spray rolling pin with cooking spray or cover in flour and roll out 1 ball at a time. Roll dough into a circle, and spread with butter from edge to edge. Cut dough into quarters using a pizza cutter. Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough. Roll each triangle starting with the wide end. Tuck the tail of the triangle under the roll and place it on a greased cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill one pan. You will get a total of 48 rolls!

Pre-heat your oven to 350F degrees. Place the pans of rolls in a warm place to rise for another 30 minutes. Once they are touching and full in size, cook them in the oven until they are golden brown, about 10-15 minutes. While they are still hot and fresh out of the oven run stick of butter over the tops of the rolls for a delicious buttery glaze.

Cinnamon Butter

Ingredients

1/2 cup of sweet creamy butter ( softened, salted)

1/3 cup confectioners sugar

1 teaspoon ground cinnamon

Directions

In a small bowl, with a handmixer, beat butter until fluffy. Add confectioners sugar a little at a time, blending well. Add cinnamon to mixture and blend well. Scoop into small container. Serve immediately or refridgerate.

Pie Crust with Cristall

Note from Cristall:  My mom has been using this recipe since 1974 when she found it in a Woman’s Day magazine. It has been shared around the globe and eaten at many tables! Now it will be added to yours.

Fool-proof Pie Crust

4 c. sifted all-purpose white flour (basically, measure fluffy flour, not settled flour)

1 T. sugar

2 t. salt

1 ¾ c. shortening

½ c. cold tap water (doesn’t have to be ice cold)

1 T. cider vinegar

1 large egg

Stir flour, sugar and salt in a large bowl. Cut in the shortening with a fork or pastry blender until there are pea-sized lumps. It’ll be crumbly and that’s good. You can also use your hands for this step if you want. In a separate small bowl, beat the water, cider vinegar and egg. Add these to the flour mixture and combine well. Most recipes tell you not to over-mix the dough or your crust will be tough, but not this recipe! You can mix, mix, mix. Divide the dough into 4 equal balls, squish them into patties and wrap them in wax paper and put in a large Ziploc bag. Chill them for 30 minutes so the dough is easy to handle (like when making sugar cookies). (At this point you can freeze them for later use if you want.) 

After the 30 minute chill, flour your pastry sheet (I highly recommend having one), hands and rolling pin. Roll the crusts out to the diameter you need, accounting for the amount you’ll need to go up and over the pie pan. If you mess up, just roll the dough up and start again; this dough forgives without getting tough. Flute the edges as desired. If you’re baking an empty pie crust, prick it all over with a fork and put an empty pie pan inside of your crust so it nestles at the top or your crust will fall down during baking. Bake at 450̊ for 12-15 minutes, until golden. If you’re making a pumpkin pie, apple pie, or some other pie that doesn’t require baking the shell first, fill the raw crust with your filling and bake as directed for that particular recipe. To use your frozen pie dough, let it thaw and then proceed with the step where you’re rolling it out. Makes 4 crusts, enough for 4 single-crust pies or 2 double-crust pies.

Pie Making with Sarah L.

Pastry Dough (Pie Crust)

Makes: Two double crusts plus some to spare.

3 ¾ cups  ………………………………. all-purpose flour

1 ½ teaspoons…………………………. salt

1 ½ cups plus 6Tablespoons………cold  unsalted butter cut into chunks

(This is almost 4 cubes/one pound. Just cut off two Tablespoons from one cube).

1 ½ teaspoons……………………………..distilled white vinegar

½ cup  plus up to 4 Tablespoons …..cold water

In a bowl, stir together the flour and salt. Scatter the butter pieces over the flour and cut in with a pastry blender or two kitchen knives until the butter is the size of peas. Add the vinegar, and then gradually add enough of the cold water, stirring and tossing with a fork, until the dough starts to come together. It should be moist but not completely uniform, and its texture will be slightly crumbly.

Turn the dough out onto a lightly floured work surface, separate dough into four equal parts, press gently to form each part into a disk 1inch thick, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to overnight. (Or freeze for up to 3 months, and then thaw, still wrapped, in the refrigerator overnight.)

Pie Filling

This basic recipe can be added to any fruit fresh or frozen fruit

4 cups fresh or frozen fruit (Blueberries or other multi-berry mix, apples, cherries)

1 Tablespoon lemon juice

½ teaspoon pure vanilla extract

½ cup sugar

3 tablespoons all-purpose flour (2 Tablespoons for apple)

Pinch salt

 

For apple pie filling add:

1 teaspoon cinnamon

¼ teaspoon nutmeg

In a bowl toss together berries or apples, lemon juice, and vanilla. Add the ½ cup sugar, flour, and the salt (Cinnamon and nutmeg if your making apple), and toss again to coat the fruit evenly. Roll out pie shell very thin.  Place in pie tin and poke holes all around with a fork.  Trim off excess edges. Pour filling into the pie shell.

Place top crust.  Vent with a design. Sprinkle with sugar or cinnamon sugar.

Refrigerate for 30 minutes. Preheat oven to 400 degrees. Bake until the fruit is bubbling and the crust is golden, 45-60 minutes. Let cool on a rack. Serve with a big scoop of ice cream.

Pie Recipes from Suzy's Class

Chocolate Chunk Pecan Pie

Ingredients

1 unbaked piecrust

3 eggs

1 cup light corn syrup

1/2 cup sugar

1/4 cup butter

1 teaspoon vanilla

1 heaping cup pecan halves

1 cup chocolate chunks- 1 Ghirardelli Semi-Sweet Baking Bar chopped

Directions

Preheat oven to 350F degrees. Combine eggs, corn syrup, sugar, butter and vanilla in a medium bowl with a wire whisk. Stir in pecans. Pour pecan mixture into piecrust and sprinkle chocolate chunks into pie shell. Bake 50-55 minutes or until knife inserted into center comes out clean. Cool for 2 hours in the refrigerator. Best served cold.

*Makes 1 pie!

TO FREEZE: After filling has been poured into pie shell, stick straight into the freezer. When frozen, wrap in plastic wrap. Storage time 3-4 months. When ready to bake, preheat oven to 400F degrees. Put the pie straight into the oven, NO THAWING. Bake for 15-20 minutes, and then reduce temperature to 375F degrees for 20-30 minutes.

Pumpkin Pie

Ingredients

3 unbaked refrigerated/frozen piecrusts

1-1/2 cups sugar

3-1/2 teaspoons pumpkin spice

1 teaspoon salt

4 eggs

3-1/2 cups pumpkin puree (1 med sugar pumpkin OR 1 29 oz can LIBBY’S

2 can (12oz) evaporated milk

whipped cream

cinnamon-nutmeg mixture (half of each)

Directions

Preheat oven to 425F degrees. Mix sugar, spice, and salt. Beat in eggs. Stir in pumpkin. Gradually stir in evaporated milk. Pour into pie shells. Bake for 15 minutes then reduce temperature to 350F degrees and bake 40-50 minutes or until knife inserted into center comes out clean. Cool for 2 hours in the refrigerator. Best served cold with a dollop of whipped cream and sprinkle of cinnamon-nutmeg mixture.

*Makes 3 pies!

TO FREEZE: After filling has been poured into pie shells, stick straight into the freezer. When frozen, wrap tightly in plastic wrap. Storage time 4-5 weeks. When ready to bake, preheat oven to 400F degrees. Put the pie straight into the oven, NO THAWING. Bake for 10 minutes, then reduce temperature to 325F degrees for 40-50 minutes.

Fresh Apple Pie

Ingredients

4 cups apples, cored peeled sliced

1 cups sugar

1 teaspoons cinnamon

1/4 teaspoon nutmeg

Directions

Preheat oven to 425F degrees. Combine all ingredients into a large bowl. Dump apple mixture into pie shell. Cover with second piecrust, vent and sprinkle with cinnamon-sugar. Bake 15 minutes then reduce temperature to 350F degrees for 35-45 minutes or until crust is golden brown. Best served warm with vanilla ice cream.

*Makes 1 pie

Canned Apple Pie Filling

Ingredients

12 cups apples, cored peeled sliced

4 cups sugar

4 teaspoons cinnamon

1 teaspoon nutmeg

Directions

Preheat oven to 425F degrees. Combine all ingredients into a large stockpot and simmer over the medium heat until apples are soft. Ladle apple mixture into clean canning jars to process in water bath for 20 minutes.

*Makes 3 pies or 3 quarts.

TO FREEZE: After filling has been poured into pie shell and upper crust added, stick straight into the freezer. When frozen, wrap tightly in plastic wrap. Storage time 3-4 months. When ready to bake, cut vents in upper crust, and preheat oven to 400F degrees. Put the pie straight into the oven, NO THAWING. Bake for 15-20 minutes, then reduce temperature to 375F degrees for 20-30 minutes.

June Goals

"We will see a day when we will live on what we produce."  Marian G. Romney 


Spiritual Goal:  Prepare at least one family name for temple work.


Provident Living Goal:  Make a goal to have 6 month's wages in savings for emergencies.  Write out a realistic plan to make it happen.


Storage Goal:  First aid kit should include:  scissors, knife, thermometer, measuring cup, medicine dropper, hot water bottle, triangular bandages, soap, matches, razor blades, needles, safety pins, adhesive tape, elastic bandage, gauze bandages, paper bags, bicarbonate of soda, ipecac syrup (induces vomiting), ammonia, hydrogen peroxide, calamine lotion (insect bites and sunburn), rubbing alcohol, diarrhea remedy, antibiotic ointment, first aid instruction book, prescription medications, waterproof matches.


72-Hour Kit: Container for holding kit, large garbage cans with wheels or a backpack for each family member is recommended.  Find a place in your home that is easily accessible for storing the kit.  You need to be able to grab it at a moment's notice to leave your home.


Note: Your first aid kit is also part of the 72 hour kit.

May Goals

"The revelation to produce and store food may be as essential to our temporal welfare today as boarding the ark was the the people in the days of Noah..." Ezra Taft Benson


Spiritual Goal:  Share The Book Of Mormon with a non-member.


Provident Living Goal:  Make a goal and plan to exercise regularly.


Storage Goal:

• 100 pounds variety of cereal grains:  rice, oatmeal, cornmeal per person
• 24 rolls toilet paper per person
• 2 rolls paper towels per person
• 24 packages flavored gelatin per person
• Garden seeds
• 1 small bottle olive oil (for consecrating)
• At least one month prescription ahead for all doctor-prescribed medication

72-Hour Kit

• Battery-powered radio
• Battery-powered light
• Batteries

Walking and Running Groups

Walking with Strollers:
Monday, Wednesday, and Friday at 8:30 am.  Meet at the dentist office parking lot on 300 North (across from the Heritage Care Center) at the start of the trail.  The group will walk the trail to the park, let the kids play, then walk back.


Walking (no strollers):
Since there is not a clear consensus of times to walk, how about two different times?  Early morning on Monday, Wednesday, and Friday at 7am, or later in the evenings at 8:30 pm.  Meet at the meeting house parking lot, allowing a few minutes for stragglers.  Once it is established the times and places can be adjusted to meet the needs of the group.  The trail beginning on 3rd North is a good spot, or the cemetery is another beautiful walk, or around the Ward neighborhoods.


Running:
Tuesday and Thursday at 7am.  Meet at the church.

Helpful Articles about Meal Planning

Check out these articles for more tips on meal planning!


http://www.deseretnews.com/article/765563236/No-coupons-Secrets-to-beat-rising-food-costs.html


http://www.ksl.com/?nid=968&sid=20050555&s_cid=rss-968

Benefits of Meal Planning (Notes from our activity)

I. Why is it important to meal plan?

1. Save money with less frequent trips to the store (on average people impulse spend $20 with each grocery store visit, if you 3 times a week and  you cut it to one, you will save $40 a week).
2. Eliminate waste (especially produce).
3. Healthier for your family to eat at home than to eat fast food or restaurants.
4. Relieves stress during the most stressful time of the day, since you know what is for dinner.
5. Couponing, though good, can be time-consuming. Generally the coupons are for name-brand foods (which are more expensive), and has you buying more processed foods.

II.  Tips for meal planning

1. Whether you plan for a week or a month, you need to look at your calendar and take into account special occasions (birthdays, family gatherings, kids' games, etc.).  This will help you know when you  need fast meals with little prep or larger, more time-intensive meals.
2. Make a list and stick to it when you are at the store.
3. Make your meal plan based upon what is on sale instead of just throwing out random recipes (everything goes on sale at some point).
4. Before shopping go through your recipes to see what you have and what you will need, so you won't have to make an extra trip to the store.
5. It is best to shop on Wednesday or Thursday, but regardless pick a day and plan your  menus.
6. Plan to eat leftovers whether it is for lunch or to freeze for another day or reinvent  them to make another meal the next night (taco soup becomes taco salad; pot roast becomes beef fajitas; grilled chicken becomes stir-fry).
7. It is always cheaper to cook from scratch.
8. Eat seasonally.
9. Consider a meal swap to build recipes or try new ones.
10. Price match to save time and money at Walmart.
11. When buying in bulk, pay attention to the price per unit.  It is not always cheaper.
12. Keep track of food prices.
13. Group recipes that use the same meats on sale. 

Thanks Laura!

Recipes from our latest activity (easy and quick dinners)

Green Chile Casserole

1 lb hamburger
1 can Cream of Mushroom Soup
4 oz. can Diced Green Chiles
Corn Tortillas 
Cheese

Brown the hamburger and drain.  Add Cream of Mushroom soup and green chiles.  Salt and pepper the mixture to your taste.  Tear corn tortillas into fourths.  Completely cover the bottom of an 8x8 pan with torn tortillas.  Add 1/3 hamburger mixture.  Repeat two more times.  Cover the top with as much cheese as you like.  Bake at 350 for 30 minutes.  If really in a hurry, you can cook in microwave for about 5 minutes or until cheese melts.  You are only heating this.

My favorite side for this is corn bake.  Make the corn mixture first and put it in the oven while you put together the casserole. 

Corn Bread Casserole

1 pkg Jiffy Corn Bread Mix
1 Stick melted butter
8 oz. Sour Cream
1 can drained whole kernel corn
1 can cream style corn
1 TBS sugar
3/4 cup shredded mild cheddar cheese

Heat oven to 350 degrees.  Mix all together and pour into a greased 8x8 pan.  Bake 45 minutes or until golden brown on top and no longer jiggly.


Creamy Italian Chicken
2 can Cream of Chicken soup
2 cups milk
1- 8 oz package cream cheese, softened
1 packet dry Italian Salad Dressing mix
4 boneless skinless chicken breasts


Preheat oven to 350 degrees. Spray 9X13 pan with non-stick cooking spray.  Place chicken breasts in the pan in a single layer.  Using an electric mixer in a medium bowl, mix remaining ingredients until smooth.  Pour mixture over chicken.  Cover with foil and bake 1 hour.  If using frozen chicken, bake 1 hour 30 minutes.


Note:  If using a slow cooker, place chicken in slow cooker, add 1/4 cup water and Italian Dressing mix.  Cook on low for 3 hours.  In separate bowl, combine remaining ingredients, pour over chicken and cook 1 hour longer.  Stir sauce and serve over rice.


Sweet Potato Enchiladas with Cilantro Avocado Cream Sauce
This last one is not a quick and easy dinner, but it really sounds good.  Thanks Shelby!
http://ohsheglows.com/2011/05/04/vegan-enchiladas-with-cilantro-avocado-cream-sauce-2/

Provident Living Activity

Activity on Wednesday May 2nd at 6:30 pm.  We will be discussing meal planning.  There will be a taster table if you want to participate, but it is optional.   Please bring either your cheapest main dish, favorite main dish, or the quickest main dish you make.  If you don't want to make it for the tasting table, we would love it if you brought your favorite recipe for the blog (allsafelygathered.blogspot.com).
Please be aware that we have changed the location to Laura's Home. because of the blood drive scheduled for the cultural hall that day.  

Recipes Using Bread Dough

Cheese Wraps by Jeannie Thrower

Your favorite bread dough
Leftover cheese ball or any other cheese

Simply wrap small bits of cheese completely in bread dough and bake for 15 minutes at 350 degrees. 
Serve Warm


Pepperoni Monkey Bread by Laura Rowbury

A loaf of your favorite bread dough divided into 32 balls
32 slices of pepperoni
32 bite size blocks of mozerella cheese (I cut up string cheese 5-6 per stick)
1/2 stick butter
Garlic salt or Italian seasonings
Favorite Marinara sauce for dipping

Grease a bundt pan well.  Press each ball out dough out into a circle just bigger than the pepperoni.  Place a pepperoni and cheese block in the center of the circle.  Pinch the edges together until it is a ball that is completely sealed.  Layer in bundt pan, brushing each layer with butter and sprinkling with garlic salt or italian seasonings.   Cover and let rise until double in size (it will vary depending on your dough).  Bake at 350 for 25-30 minutes.   Dump out on a plate and serve warm with marinara sauce.

April Goals

Provident Living

"If ye are prepared, ye shall not fear." D&C 38:30

Spiritual Goal:

Attend the temple one more session than you normally do this month.

Priesthood/Provident Living Goal:

If you normally do not grow a garden, plan to grow at least one vegetable this year.  If you already have a garden, grow a vegetable you haven't tried before or try a new method or technique this year.

Storage Goal:

2 pounds yeast per person

1 pound baking soda per person

2 pounds baking powder per person

10 cans evaporated milk per person

spices, condiments and vanilla

1 gallon vinegar per person

20 pounds peanut butter per person

72-Hour Kit:

4 granola bars per person

1 package chewing gum per person

2 sticks beef jerky per person

hard candies or lollipops - at least 12 per person

(Note: these items will be rotated every 6 months - See Oct Goals)

Home Maintenance:

Clean out all kitchen cabinets and pantries, clean the outside of your cupboards as well as the inside.  Don't forget the top.  Get rid of anything you don't use or need.  Clean under your stove and behind your refrigerator.  Don't forget to vacuum the fridge coils.  This will cut down on energy costs and lengthen the life of your refrigerator.

Emergency Preparedness Conference

Check out this conference and attend, if you can.  
http://www.freefood2go.com/expo.php

Announcements

Sisters please mark your calendar for our next activity April 4th at 6:30 pm at the church.  Don't forget the challenge (write down all the money coming in and all of your expenses) so you can be entered into the drawing for a prize.  Bring the list of income and expenses to the activity.  We will be teaching you how to set up your budgets. If you have mastered budgeting please come so you can share your tips.  For the tasting table please bring something you make with your bread dough other than a loaf of bread for us to sample.  Don't forget to bring one copy of the recipe so we can put it on the blog.

All the recipes we've received are up, so if you didn't give me a copy of your recipe email it to Mindy Carruth (mindycarruth@gmail.com). Also if you haven't been contacted to make bread and you signed up please contact Laura R.  Thanks!

March Goals

"The Lord has warned us of famines, but the righteous will have listened to the prophet and stored at least a years supply of survival food."   Ezra Taft Benson


Spiritual Goal:  Have family prayer at least once a day.  Twice is better.


Priesthood/Provident Living Goal:  Learn a new skill or read a book pertaining to your career.


Storage Goal: 

• 50 cans soup, stew, chili, or spaghetti sauce per person
• 5 pounds salt per person
• 20 pounds fat (oil or shortening) per person
• Aluminum foil, plastic wrap, storage bags, etc.
• At least 5 gallons of water per person--recommended is 14 gallons per person for a two week period

72-Hour Kit:    (Note: these items will need to be rotated every 6 months)

• 1 pound dried fruit or trail mix per person (can use fruit leather)
• 1 pkg. soda crackers per person (4 pkg. per box)
• 1 pkg. graham crackers per person (4 pkg. per box)
• 2 liters tomato or orange juice per person

• Also, make a goal to always have the fuel tanks on all of your vehicles at least half full.

Home Maintenance:  

• Clean all the baseboards and wood trim in your home including doors. Move furniture to better access them.  Clorox wipes or an everyday disinfectant works wonderfully.

More Bread Recipes!

From Nelva:

Whole Wheat Bread

 5 1/2 C. Hard White Wheat

4 C. Hard Red Wheat

Ground to Flour

Add

2 T. SAF yeast or other instant yeast

3 Heaping T. Sweet Dairy Whey (available at www.americanspice.com)

Stir into the flour

2 1/2 C. Boiling Water

2 1/2 C. Cold Water

1 T. Salt

1/2 C. Honey

1/2 C. Canola Oil

Add flour mixture to formula water mixture 1 c. or so at a time until dough begins to wipe down sides of bowl.  Mix for 10 minutes.  Divide dough into 4 even loaves, shape into loaf pans and let rise about 1/2 hour (do not let double in size).  Start in a cold oven.  375 degrees, 35 minutes (depending on your oven).

From Shelby:

James and Shelby's Bread

6 cups hot water (110 degrees)

3 T. SAF instant yeast

3/4 cup honey

3/4 cup applesauce

2 T. salt

5 cups oats

6+ cups wheat flour (add until dough pulls away from the mixer)

5+ cups white flour (add until dough pulls away from the mixer)

1/4 cup flax seed

Bosch method:  Add hot water, yeast, honey, applesauce, and salt.  Turn mixer on and begin adding grains and flour until dough pulls away from the sides of the bowl.  Mix for about six minutes or so.  You can either let it rise in the bowl for 10 or 20 minutes, or put it directly on the counter for kneading.  I haven't noticed a difference personally.  Cut dough into equal portions.  I do four loaves at a time, but it depends on the size of your pans.  Lightly knead and shape into loaves.  Decorate loaves if desired, or brush tops of loaves with water and roll in grains (i.e. oats, nine grain, etc.).  Place dough in pans sprayed with Pam or greased.  Let rise for about 20 minutes or until the dough reaches the top of the pan.  Bake at 350 degrees for about 25 to 35 minutes.  Enjoy!

Note:  I play around with different grains a lot.  I occasionally add some nine grain or spelt flour or millet; just whatever I am in the mood for.  Play around and find what your taste buds like. If I put a cup of nine grain in, for example, though, I would minus a cup of oats or flour etc. Your consistency should not be too sticky.

From Rochelle Pinnock:

Artisan Bread in 5 minutes a Day

3 cups lukewarm water

1 1/2 T granulated yeast (1 1/2 packets)

1 1/2 T coarse kosher or sea salt

6 1/2 cups unsifted, unbleached, all-purpose white flour

Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded container. Don't worry about getting it all to dissolve.

Mix in the flour. Mix with a wooden spoon, a high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook, until uniformly moist. If hand-mixing becomes too difficult, use very wet hands to press it together. Don't knead! This step is done within a matter of minutes, and yields a wet dough loose enough to conform to the container. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), approximately two hours.  You can use a portion of the dough any time after this period.

Sprinkle the surface of the dough with flour, then cut off a 1-pound (grapefruit-sized) piece with a serrated knife.  Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on four "sides," rotating the ball a quarter-turn as you go, until the bottom is a collection of of four bunched ends.  Most of the dusting flour will fall off; it doesn't need to be incorporated.  The bottom of the loaf will flatten out during resting and baking.

Place the ball on the pizza peel (with corn meal or parchment to keep it from sticking).  Let it rest uncovered for about 40 minutes.

Twenty minutes before baking, preheat oven to 450 degrees with a baking stone in the middle rack.  Place an empty broiler tray for holding water in.

Slash a 1/4-inch-deep cross, scallop or tick-tack-toe pattern into the top.  (This helps the bread expand during baking.)

Quickly but carefully pour about a cup of hot water into the broiler tray and close the oven door to trap the steam.  Bake for about 30 minutes, or until the crust is browned and firm to the touch. 

Refrigerate the remaining dough in your lidded (not airtight) container and use it over the next two weeks (if it will last that long).

Another from Rochelle Pinnock:

Multi-Grain Sunflower Bread

1 cup lukewarm water

2 T honey or brown sugar

2 t instant yeast

2 T vegetable oil

1 1/4 t salt

1/2 cup hulled sunflower seeds

1/2 cup rolled oats

2 cups bread flour

Mixing:  In a large bowl, combine the first three ingredients. Let it sit for about 5 minutes to activate the yeast.  Add the rest of the ingredients (flour last, added a little at a time) and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also mix or knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy, though not necessarily doubled in bulk, 1 to 1 1/2 hours, depending on the warmth of your kitchen.

Shaping:  Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log.  Place the log in a lightly greased 8 1/2 x 4 1/2 inch loaf pan, cover the pan loosely with lightly-greased plastic wrap, and allow the bread to rise for about 45 to 60 minutes, until it's crowned about 1 inch about the edge of the pan.  A finger pressed into the dough should leave a mark that rebounds slowly.  

Baking;  Bake the bread in a preheated 350 degree oven for about 35 minutes, until it's light golden brown.  Store bread in a plastic bag at room temperature.

Yield:  1 loaf

From Annette Jeppson:

Whole Wheat Cinnamon Roll Bread

Mix together in bowl:

10 cups whole wheat flour

1 cup quick oats

1 Tbsp salt

3 Tbsp Instant Yeast

2 Tbsp dough enhancer

1/3 cup vital wheat gluten

1/2 cup honey powder

Add:

1/2 cup oil

 5-6 cups hot water

1 cup chopped, sliced almonds.  Optional, add after dough forms

Mix 2 minutes, adjusting water to make soft dough that cleans the sides of the bowl.  Mix 8 more minutes.  Turn out onto sprayed counter and cut into 4 loaves.  Roll each into a long, narrow rectangle.  Brush with butter and sprinkle with cinnamon sugar.  Add raisins, if desired, then roll up and seal edges well.  If you just want one cinnamon loaf, just roll the others regular.  Put loaves in sprayed pan upside down, then dump out and put back in right side up.  Bake 350 degrees for 30-40 minutes.  

Thanks ladies!  We're so excited to try these new recipes!