Caramel Corn

1 lb. pkg. brown sugar
1 cup Karo syrup
1/4 lb. butter or margarine
1/2 tsp. salt
1 can sweetened condensed milk
1 tsp. vanilla
6 quarts popcorn; popped

Mix together sugar, syrup, butter and salt. Bring to a boil. When boiling starts, add milk. Cook to soft ball stage*, stirring constantly. Add vanilla. Remove from heat and pour evenly over popcorn. Mix until evenly coated.

*Soft ball stage is when you drop some caramel into a glass of cold water and it forms a ball, but does not completely harden.

Courtesy of Ashley Calaway and served at Relief Society Meeting in May 2011.

The BEST Cornbread

Ingredients:

3 Eggs
1 1/2 cups Milk
1 cup Margarine; melted (If you don't have margarine, use butter. I have also used vegetable oil and it makes it very moist!)
3 cups Bisquick
1/2 cup Cornmeal
3/4 tsp. Baking Powder
1/2 cup Sugar

Beat wet ingredients together and add to dry ingredients. Pour into a greased 9x13 pan. Bake at 350 degrees for 30-35 minutes.

Courtesy of Ashley Calaway

Chicken Taco Soup

Ingredients:

4 chicken breasts
1/2 Onion; Diced
1 can Pinto Beans
2 cans Black Beans
1 can Kidney Beans
1 can White Kidney Beans
2 cans Mexican Recipe Diced Tomatoes
1 can Tomato Sauce (8 oz)
1 can El Pato Tomato Sauce (can be found in most grocery stores in the Mexican Food Aisle)
Taco Seasoning (To Taste)
Tapatio Hot Sauce (To Taste)

Cook the chicken breasts with the diced onion in taco seasoning (to taste) in a large soup pot until chicken is nearly cooked all the way through and onions are tender. Remove chicken and dice. Drain most of the juice from the beans, then add to the pot. Add Tomatoes, Tomato sauces and two cups water. Add any additional Taco Seasoning to taste and Tapatio. (We like ours hot, so we add LOTS of hot sauce!) Let simmer for 20-30 minutes. Serve with Sour Cream, grated cheese and crumbled Tortilla chips.

Courtesy of Ashley Calaway

Shortbread Tidbit Cookies

1 (16 oz.) jar of your favorite preserves (strawberry, raspberry, apricot, etc)

2 sticks butter

1 C. sugar

1 egg

1 tsp vanilla

1 tsp lemon juice

3 C. flour

1 tsp. baking powder

Preheat oven to 350 degrees. Cream together butter and sugar. Add egg, vanilla, lemon juice, flour and baking powder. Blend well. Put a large scoop of dough aside in the refrigerator. Press the rest of dough into ungreased 10 x 14 rimmed cookie sheet. Spread jam on top with spatula. Grate the extra dough in fridge on top of jam through medium-holed grater. Bake for 30 min. Cool, then cut into squares, diamonds, or bars. Drizzle with vanilla icing if desired!

Courtesy of Diane Lee

Black Bottom Cupcakes

Ingredients

1 (8 ounce) package cream cheese, softened

1 egg

1/3 cup white sugar

1/8 teaspoon salt

1 cup semisweet chocolate chips

1 1/2 cups all-purpose flour

1 cup white sugar

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/3 cup vegetable oil

1 tablespoon vinegar

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

In a medium bowl, beat the cream cheese, egg, sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a heaping teaspoon of the cream cheese mixture.

Bake in preheated oven for 25 to 30 minutes.

Courtesy of Chris Sorenson

Crust-less Cheesecake Using Food Storage

3/4 cup milk

2 tsp vanilla

2 eggs

1 cup sugar

1/2 cup church pancake mix

2 packages (8 ounce each) cream cheese ,cut into small cubes and softened

1. Heat oven to 350 degrees. Grease 9 inch pie pan.

2. Place milk, vanilla, eggs, sugar and pancake mix in blender or food processor. Blend until smooth then add cream cheese. Then blend for 2 minutes. Then pour in to pie pan.

3. Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool.

Refrigerate until ready to serve. Cover and refrigerate any remaining. You can top or drizzle your favorite topping my daughter and husband love fresh fruit and berries, but for the chocolate lovers drizzles some melted chocolate of the top then put in the fridge until the chocolate has hardened then top with some whipped cream and enjoy a super sweet treat.

Courtesy of Rachele Stephenson

Tillie's Mini Cheesecakes

Ingredients:

2(8 oz) packages cream cheese.

3/4 cup sugar

1 tsp. vanilla 2 eggs

1 T. lemon juice

Vanilla wafers

1 can Cherry pie filling or 1 can Blueberry pie filling

Directions:

Preheat your oven to 375 degrees.

Mix everything (except the vanilla wafers and pie filling) in a mixer until light and fluffy.

Put cupcake liners in cupcake pan.

Place two vanilla wafers in the bottom of each cupcake slot so they overlap each other.

Fill cupcake liners 2/3 full of cheesecake mixture.

Bake at 375 for about 15 minutes.

Cool 10-15 minutes in pan.

Top each mini cheesecake with 1 T. pie filling.

Refrigerate until serving time.

Eat four, then serve the rest!

Courtesy of Sara Larson

Cinnamon Rolls

Use Sheila's Homemade Roll recipe for dough.

Cinnamon Roll Filling

1/2 cup butter; melted

1 cup applesauce

2 cups granulated sugar

1 cup brown sugar

1/4 cup cinnamon

Mix butter, applesauce, sugars and cinnamon. Spread on roll dough. Roll dough up tight and cut into 1 1/2 in. lengths. Put 20 rolls per pan on a cookie sheet. Let rise until double. Bake at 400 degrees for 7-9 minutes. Let cool, spread glaze on top.

Cinnamon Roll Glaze

1 cup butter

1/2 cup milk

1 teaspoon vanilla

1 teaspoon maple flavoring

3 cups powdered sugar

1/2 pint sour cream

Melt butter and milk together. Mix with rest of ingredients. Add more powdered sugar for a thicker glaze.

Taught by Ashley Calaway at February 8 Relief Society Meeting.

Sheila's Homemade Rolls

2 packages dry yeast

1/2 cup warm water

1 1/2 cups milk

1/2 cup butter

2 teaspoons salt

1/2 cup + 3 tablespoons sugar

3 eggs, beaten

5 1/2 to 6 1/2 cups bread flour

Pour warm water over yeast in mixing bowl. Let stand. Scald (heat until just before it starts to bubble) milk in saucepan and remove from heat. Add butter, sugar and salt and stir until butter melts and sugar dissolves. Pour into mixing bowl with yeast, add beaten eggs and mix well. Add flour and combine (dough will be sticky). Refrigerate dough in a large Tupperware bowl overnight.

Melt 1/4 cup of butter Grease 3 cookie sheets. Divide dough in half. Roll half of the dough out on a floured surface into a large circle. Spread half the melted butter on top with a pastry brush and cut into 18 slices with a pizza cutter. Roll each slice up "croissant-style" and place on the cookie sheet. Repeat with remaining half of dough. Let rise for 3 hours. Bake 7-9 minutes at 400 degrees or until golden brown.

Taught by Ashley Calaway at February 8 Relief Society meeting.