coconut bread-----------Emily Pressley

Coconut Bread
3 sticks butter or margarine, softened

2 cups sugar

1 cup brown sugar

6 eggs, room temperature

2 tsp. coconut extract

½ tsp. almond extract

3 cups flour, sifted

½ tsp baking powder

1 cup coconut milk
Preheat oven to 325 degrees
Grease and flour 2 loaf pans or a bundt pan
Cream butter, sugar, and brown sugar
Beat in eggs 1 at a time, mix well
Add coconut and almond extract
Stir in separate bowl flour and baking powder
Add flour to dough alternately with coconut milk
Pour batter into pan filling no more than ¾ full
Bake in middle rack of oven for 60-70 minutes, until toothpick inserted in middle comes out clean. (check after 45 minutes)
Let cool for 10 minutes, then remove from pan and finish cooling on wire rack

When I make this, I don’t actually worry about the eggs being room temperature. At the Relief Society dinner I put icing on the top to make it prettier, but the bread tastes great without as well. To make the icing, just use your favorite cinnamon roll icing recipe, but instead of vanilla extract, add ½ tsp. almond extract. Put the icing on after the bread has cooled.

Pumpkin Soup from RS Dinner - Olia

I don't have the exact measurements for this, but it's really easy to make.

This recipe is for 5 qt slow cooker, and it’s easy to scale it down.
I cooked half of a small onion in some butter with some garlic powder over medium heat until soft. Put into the slow cooker.

Add chopped 1lb (or less) smoked ham,
2 large cans (29 oz each) of pumpkin puree,
1 tsp thyme, 1 tsp pepper, 1 tsp rosemary, and salt to taste.

Then I just filled the slow cooker to the top with chicken broth (I used chicken broth cubes and water); that way you can make the soup thicker or thinner by adding liquid to the pumpkin puree.

This time I cooked it on High for 4 hours, and I think it was too long because the ham cubes turned out a bit hard. All it really needs is to be heated through so that all the flavors combine.

Serve with cream.

Slow-Cooker Beef Short Ribs with Smashed Red Potatoes & Cuke&Radish Slaw---------Olia

RIBS Mix - 1 cup water, 1/3 cup ketchup, 1.1-oz pkt beefy onion soup mix, 4 small halved garlic cloves and ½ tsp each thyme, rosemary and ground pepper in a 5-qt slow-cooker. Add 4 lb been short ribs; turn to coat. Cover; cook on low 10-12 hours. Remove ribs and skim off fat; thicken juices for gravy.

(Gravy - for each cup of juices whisk 2 Tbsp flour and 3 Tbsp cool water to blend. Whisk into juices; boil 2-3 min until thickened)

POTATOES Halve 1 ½ lb small red potatoes. Cook in water to cover 20 min or until tender. Drain; mash with ½ cup milk, 2 Tbsp butter and ½ tsp salt. Stir in chopped chives.

SLAW Mix 16-oz bag coleslaw mix with 1 ½ cups sliced cucumber, 1 cup sliced radishes, ½ cup creamy ranch dressing, 3 Tbsp cider vinegar and ½ tsp each salt and sugar.

Penne & Broccoli with Rosemary & Parmesan Focaccia------Olia

Pasta Cook 12 oz penne pasta in lightly salted boiling water and pkg directs. Add two 12-oz bags fresh broccoli florets 5 min before pasta is done. Drain; return to pot.

Meanwhile sauté 1 Tbsp minced garlic and 1 pt grape tomatoes in 1 Tbsp olive oil until hot. Add 1 cup chicken broth and bring to a boil; add to pasta pot.

Add 6 oz ricotta salata (or Feta cheese), and 1/3 cup mixed olives; toss to mix.



Focaccia Bread Heat oven to 375F. Lightly coat a baking sheet with nonstick spray. Unroll 10-oz refrigerated pizza crust on baking sheet. Sprinkle with 1/2 Tbsp olive oil, then 1 Tbsp grated parmesan cheese and ½ tsp rosemary. Fold in half; repeat sprinkling. Bake 12 min or until browned.

Shrimp with Mango Couscous & Baby Spinach Salad (serves 4) Olia

Shrimp Marinate 24 large raw shrimp (shelled and deveined) in ¼ cup bottled garlic vinaigrette 10 min. Heat broiler; line broiler-pan rack with foil. Thread shrimp on skewers. Broil 3 to 4 in. from heat 8-10 min, turning once until cooked through. For dipping sauce: mix ¼ cup wasabi horseradish mayonnaise and 2 Tbsp ketchup (or use any of your favorite sauce)



Couscous Prepare 6.10-oz box mango salsa couscous as box directs.



Salad Toss 10 oz bagged baby spinach, ½ cup each sliced red onion and Goldfish Colors crackers with ¼ cup bottled garlic vinaigrette.

Island Pork & Rice Salad with Toasted Pita Wedges Olia

Salad Put pork and rice (reserved from Tuscan Loin of Pork recipe) in a serving bowl. Add 15-oz can black beans, rinsed, 20-oz can pineapple chunks (reserve juice), 2 chopped bell peppers, 2/3 cup sliced scallions and 1/3 cup chopped cilantro. Whisk 6 Tbsp pineapple juice, ¼ cup olive oil-vinegar dressing, 1 ½ tsp jerk seasoning (or Mrs Dash) and ½ tsp salt. Pour over salad; toss to mix. Serve on lettuce.


Pita Heat oven to 400F. Arrange 4 pitas on baking sheet. Brush with 2 tsp oil; sprinkle with mixture of 1 Tbsp sesame seeds, ½ tsp jerk seasoning and ¼ tsp salt. Bake 6 to 8 min until lightly toasted. Cut in wedges.

Tuscan Loin of Pork, Antipasto Rice & Buttered Sugar Snap Peas (serves 4) -----Olia

PORK Heat oven to 400F. Put 3-lb boneless pork loin roast in a roasting pan. Finely chop 3 large cloves garlic with 1 ½ Tbsp fennel seeds and 1 tsp each salt and freshly ground pepper. Rub over pork. Roast 1 ½ hours or until a meat thermometer inserted in center registers 155F. Remove from oven and tent with foil; let rest 10 min. (Cut half the roasted pork in large strips; save for Island Pork &Rice Salad recipe)

(Sometimes, if in a rush, I substitute pork with fried or baked chicken)


Rice Cook 2 cup converted white rice as pkg directs. Into ½ the rice stir 14-oz can artichoke hearts, quartered, and 7-oz jar roasted red peppers, cut in strips. Heat briefly; stir in ¼ cup grated Parmesan cheese. (Save half the rice for Island Pork &Rice Salad recipe)


Snap Peas Boil 12 oz fresh sugar snap peas 1½ min or until crisp-tender. Drain; toss with butter and salt.

Chicken Pillows~~~~Courtney Brown

8 oz. cream cheese ( I use the chive and onion flavor)
2-3 c. chicken shredded
crescent rolls
1 can cream of chicken soup
1 c sour cream
bread crumbs
melted butter

mix cream cheese and chicken together. Put mix onto a crescent and roll up crescent. Pinch off sides. Roll in melted butter and then bread crumbs.
Bake at 375 for 20 minutes on flat cookie sheet.

Sauce:
1 can cream of chicken soup
1/2 c milk
combine and warm on stove, then add 1 cup sour cream. Mix well and pour over chicken pillows.

Nauvoo Syrup-Sheia Korth

1 cup sugar
1/2 cup buttermilk*
1/2 tsp soda
1 cup butter or margarine
1 tsp corn syrup
1/2 tsp vanilla

Mix all dry ingredients in a LARGE sauce pan then add the wet ingredients (EXCEPT vanilla). Bring to a boil on Medium-high. Turn down but let boil for 5 minutes. Watch carefully as it "grows"! Remove from heat and add vanilla.

*Can use powdered buttermilk ( add 2 TBS powdered buttermilk to dry ingredients and 1/2 cup water to wet)

Apple Cider Syrup-Melanie Ferguson

Mix in sauce pan

• 1/2 cup sugar
• 4 tsp corn starch
• 1/2 tsp cinnamon

Add

• 1 cup apple cider or apple juice
• 1 TBS lemon juice
• 2 TBS butter

Cook all ingredients except butter over medium heat. Heat until thick and bubbly. Cook 2 more minutes. Remove from heat. Stir in butter.
Makes 1 1/3 cups syrup.

Pumpkin Waffles-Sheia Korth

with Apple Cider Syrup

• 2 cups all purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 2 teaspoons cinnamon
• 1/4 teaspoon ground nutmeg
  
• 1/2 teaspoon salt
• 2 eggs
• 1 1/2 cups milk
• 4 tablespoons butter , melted
• 2/3 cup canned pumpkin
  

1. In a medium-size mixing bowl, stir together the flour, sugar, baking powder, cinnamon, nutmeg and salt.
2. In a separate mixing bowl, whisk together the eggs, milk, melted butter, and pumpkin.
3. Pour the wet ingredients over the flour mixture and stir just until combined.
4. Coat the preheated waffle iron with cooking spray or vegetable oil.
5. Pour the waffle batter onto the center of each section of the iron.
6. Cook the waffles for about 4 to 5 minutes.
7. Serve immediately with syrup and butter.

Zucchini Soup - Sarah Nielson

• 3 1/2 cups diced zucchini
• 1/2 cup chopped celery
• 1 cup diced carrots
• 1/2 cup diced onion
• 1/2 cup margarine
• 1 tablespoon all-purpose flour
• 1 3/4 cups milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 1/4 cups water
• 2 cubes chicken bouillon
• 1/2 cup sour cream

1. In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).
2. In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.
3. Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.
4. Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.

I like to serve it in soup bowls with shredded Parmesan cheese on top.

Navajo Tacos (good freezer meal) - Erin Abrams

3 cups cooked chicken
1 15-oz can refried beans
1/4 cup water
2 cups chicken broth
1/3 cup flour
1/2 cup butter
1 4-oz can chopped green chilies
1 10-oz can tomatoes with chilies (or Wal Mart has "chili-ready tomatoes")
1 package flour tortillas
2 cups shredded cheddar cheese

Shred or cube chicken, set aside. Heat refried beans and mix with 1/4 cup water to make spreadable, set aside. In saucepan combine chicken broth and flour. Add butter, green chilies, and tomatoes with chilies. Heat until the butter is melted and continue cooking until sauce is thick and bubbly. In greased pan (1-9X13 or 2-9X9) make the following layers using half for both layers: torn tortillas, refried beans, cheese, chicen and sauce. Repeat layers using remainder of ingredients. Cover with tin foil. Bake for 1 hour at 350 (remove foil for last 10-15 minutes). Top with cheese. Serve with shredded lettuce, sour cream and salsa. **Can also freeze this meal in greased foil pan. To serve, thaw, then cook as directed above.

Chicken Ham Roll-Ups (good freezer meal) - Erin Abrams

6 boneless skinless chicken breast halves
6 slices ham
3 T butter
1 can cream of chicken soup
1/2 cup sour cream
1 t Worcestershire sauce

Flatten chicken between two sheets of wax paper. Top each piece of chicken with a slice of ham. Roll up and secure with toothpicks. Heat butter in skillet. Lightly brown chicken on all sides. Place in greased baking dish. Combine soup, sour cream and Worcestershire sauce. Pour sauce over chicken rolls. Bake uncovered for 30 minutes at 350. **Can also freeze this meal. To serve, thaw and then cook as directed above.

Meatball and Pineapple Hoagies-Sarah Nielson

• 1 large sweet onion, halved and sliced (2 cups)
• 2 Tbsp. olive oil
• 1 16-oz. pkg. frozen cooked meatballs, thawed
• 1 cup peeled, cored pineapple, chopped
• 1 cup desired chutney (I use mango)
• 1/4 tsp. crushed red pepper
• 4 hoagie buns, split and toasted

In a large skillet cook onion in hot oil over medium heat for 8 minutes, or until tender, stirring frequently. Stir in meatballs, pineapple, chutney, and crushed red pepper. Cover skillet; cook 3 minutes more, or until heated through, stirring once. Serve in buns. Serves 4

Recipe from: http://www.bhg.com/

Peach Delight - Cami Hafen (this is good!)

From Sue Winterton

2 c. water
2T. cornstarch
1C. sugar
1 (3 oz.) pkg. Orange jello
6-8 fresh peaches (peeled and sliced)
2 ½ pkg. Graham crackers
6 T. powdered sugar
1 square butter
1 (8 oz.) pkg. Cream cheese
2 c. powdered sugar
2 pkg Dream Whip or 12 oz. Cool Whip

Boil water, cornstarch, and sugar. Add jello. Let cool. Fold in fresh peaches. Crush graham crackers and add 6 T. powdered sugar and melted butter. Press ¾ of graham cracker mixture into large cake pan. Layer jello/peach mixture in pan and refrigerate until set. Whip cream cheese, 2 cups powdered sugar, and whipping cream. Layer cream cheese mixture on top of jello/peach mixture and sprinkle remaining graham cracker mixture on top. Chill 1 more hour.

Kelly Casper’s Spinach Salad-Cami Hafen

1 pkg. Spinach leaves
1 head romaine lettuce
½ lb. Swiss cheese, grated
1/3 lb. Bacon, crumbled
2/3 cup cottage cheese
2/3 cup mushrooms, sliced

Dressing:
1/4 cup white vinegar
3/4 cup olive oil
½ cup sugar
1 t. salt
½ t. dry mustard
1 T poppy seeds
1 medium red onion, sliced

For dressing: blend first 6 ingredients in blender. Pour over sliced red onions and marinate over night. Dress over lettuce, etc. just before serving.

Crockpot Tomato Ranch Chicken-Sheia Korth

4 to 6 Chicken Breasts (can be frozen to start)
1 onion sliced into rings
1/4 cup melted butter
1 pkg Ranch Dressing mix
2 cloves minced garlic (optional)
1 large can diced tomatoes(drain for thicker sauce)
or 2 or 3 fresh diced tomatoes
1 can cream of chicken or cream of mushroom soup
salt and pepper to taste
Rice

Layer onion and chicken breasts in crock pot. Melt butter and mix in Ranch Dressing mix, and garlic(optional). Pour over top of chicken. Set on low if you have all day to cook, or high for 1/2 day (turn down to low once chicken is thawed and starting to cook if it started frozen). Let cook for several hours before adding tomatoes on top.

About 1/2 hour before eating, remove chicken (wrap to keep warm) and put tomato and onions into a bowl. Whisk soup mix in with the juices in the crock pot and warm- this becomes your sauce.

Place chicken breast on a bed of rice. Spoon on tomatoes and onions and top with sauce. Salt and pepper to taste. Enjoy!

**I just had a thought-add some crumbled bacon on top!

Mock Rumbi’s Chicken & Mango Salad-Courtney Brown

I got this recipe from myfoodstoragedeals.com. My 3 year old didn't eat much but my 5 and 6 year old liked it.


1 romaine lettuce head
1⁄2 c. feta cheese
3 tomatoes, diced
1 mangos, diced (or 1 can mandarin oranges)
2 chicken breasts, cooked seasoned with lemon pepper,
heavily
1 T. sesame seeds
1 bag tortilla chips
*2 c. cooked rice

Dressing:
1/4 c. Dijon mustard
2 T. lime juice
1 t. chili powder
3/4 c. Mayo
1/2 c. white vinegar
1/4 c. soy sauce
1/2 c. white sugar
2 T. minced garlic
2 T. ginger powder

Blend dressing well. Layer salad with above ingredients
and serve with dressing. Top salads with tortilla chips and
serve immediately. *Optional: Serve with warm rice.

Bread Machine Rolls- Sheia Korth

I use this recipe for dinner rolls, hamburger buns, cinnamon rolls, calzones, scones, donuts, etc. ."Y" roll created by Byran-who else? :)

Put ingredients into bread machine in this order:

1 cup warm water

2 TBS margarine (soften or cut up if hard)

1 egg

3 ¼ cups BREAD flour

¼ cup sugar

1 tsp. salt

Make a volcano in the dry ingredients and add

2 3/4 tsp. instant yeast

Set machine on dough cycle (1:30 on my machine). When dough finishes it should round above the top of your bread machine pan an inch or so-if it doesn't, let it rise until it does.

Roll dough out on floured surface about ½ inch thick, and cut circles with a circle biscuit cutter or drinking glass (Do not roll all the way to the edges-uniform thickness). Fold opposite sides of circle to overlap in center of circle and pinch through dough in the middle to secure the roll shape and create the "dimple" on the top side. Place on greased sheet with dimple side up and overlapped dough underneath. Cover with a damp cloth or loose Pam-sprayed-Seran-wrap and let rise until *doubled. REMOVE COVER!

Bake at 375 for10-13 min. Rub tops with butter while still hot.

Yeild: 15-18 dinner rolls

* * * * * * * * * * * * *

For hamburger buns, cut dough with circle cutter and let rise on greased cookie sheet without folding and pinching. Can use large tuna can to cut larger circles.

*For quicker rising, place a pan of water on the bottom rack of oven and pre-heat oven to lowest temp (150-170). Turn oven off and place covered rolls in oven for 10-15 minutes. Remove rolls (leave water) and pre-heat oven to 375. Bake rolls with water in oven.

**Mrs. Rhodes Style- make dough, form rolls then cover and flash-freeze dough on a cookie sheet before rising. Put rolls in a ziplock bag when frozen. Place frozen rolls on cookie sheet, cover, let rise, and bake as directed above.

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Buono appetito'