Homemade Egg Noodles

2 ½ c flour

½ tsp salt

2 large eggs

4 Tbl water

1 tsp olive oil

By Food Processor:

In the bowl of your food processor, combine the flour and salt.  In a liquid measuring cup whisk the eggs, water and oil.  Turn on the machine, and pour the liquid mixture in a continuous stream into the flour, until the dough begins to pull away from the sides of the bowl. Dump out the dough (it will seem a bit crumbly) and press/knead together into a round disc shape. Wrap in plastic and let rest in the refrigerator for an hour. It is now ready to put through the pasta maker, or hand roll and cut with a pizza cutter. Dough should be about ⅛”’ thick.

By Hand:

Put the flour in a bowl, or on a clean surface, and make a well in the center.  Whisk the wet ingredients and salt together and slowly pour into the flour.  Mix with your fingers until it comes to a nice dough. Knead for 8-10 min, then wrap in plastic and refrigerate for an hour. It is now ready to put through the pasta maker, or hand roll and cut with a pizza cutter. Dough should be about ⅛”’ thick.

Chicken Noodle Soup

½  c Chopped Onion

1 c or 3 Chopped Carrots

½ c or 2 Stalks Chopped Celery (add some chopped leafy part to make it look pretty!)

6 Tbl Butter

4 Tbl Flour

2 qts Chicken Broth

Black Pepper to taste

Salt to taste (about ½ - 1½ tsp, or add some bouillon paste)

1 (12.5oz) Can Chicken

Egg Noodles

Melt butter in a large stock pan. Add chopped vegetables and cook on medium heat until softened, about 5-10 min.  Stir in flour and cook another 5-10 min, then stir in broth, chicken and salt and pepper.  Bring to a boil and add the egg noodles. Homemade egg noodles cook in about 3-5 min depending on thickness. Enjoy!

Michelle's Coleslaw

Ingredients:

1 bag (14 oz) coleslaw mix

1/2 cup mayo

3 T canola oil

1/4 cup sugar

1 T apple cider vinegar

1/4 tsp. salt

1/2 tsp. celery seed

1 tsp. onion powder

1 chopped green apple

Combine all ingredients.

Meatballs

Ingredients:

1 (24 oz) pkg. frozen meatballs
2 (14 oz) cans jellied cranberry sauce
2 (20 oz) bottles of BBQ sauce

Directions:
Combine jellied cranberry sauce and BBQ sauce in a crock pot and stir until smooth.  Add meatballs and stir until well coated.  Cook for 2-5 hours on low.  Serve over rice or with toothpicks.

http://www.sixsistersstuff.com/2012/08/slow-cooker-bbq-cranberry-meatballs.html

Pulled Pork

Ingredients:

1 (2 lb.) pork tenderloin (pork shoulder or butt can also be used)

1 

(12 ounce) can of root beer

1 (18 ounce) bottle of BBQ sauce

8 hamburger buns

Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat.  Cover and cook on low for 6 hours or until pork shreds easily with a fork.

After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker.  Pour the barbecue sauce over the pork and stir to combine.  Serve immediately or keep warm in slow cooker until ready to serve.  Serve on hamburger buns.

http://www.tablespoon.com/recipes/3-ingredient-pulled-pork/97ce3e03-1178-416c-8073-e1e37987e060

Mac and Cheese

Ingredients:
2 cups macaroni, uncooked
4 cups milk (2% or higher)
4 Tbsp. salted butter, melted
1 tsp. table salt
8 oz. Velveeta cheese, cubed or shredded
4 cups shredded cheese (2 cups cheddar, 2 cups mixed cheeses)
1 tsp. dry mustard powder

Directions:
Preheat oven to 350F degrees. Spray a 9x13 baking dish with nonstick cooking spray.

Cut up your Velveeta cheese into small 1/2-inch cubes (or you can shred it). In a medium bowl, combine milk with melted butter.  Add in salt and dry mustard powder. Pour in uncooked macaroni and Velveeta. Next add in 2 cups of shredded mixed cheeses and give it all a good stir. Pour the mixture into your prepared baking dish.  Cover with aluminium foil.

Bake for about 50-60 minutes (until macaroni is cooked and most of the liquid has been absorbed). Oven times vary so check it around the 40 minute mark. Take it out of the oven, remove foil, and top with 2 cups of shredded cheddar cheese. Put it back in the oven (uncovered) for another 10-15 minutes (until cheese is melted, bubbly and golden). Serve warm.

http://www.thecountrycook.net/2012/01/homemade-macaroni-and-cheese.html#mfwtmMJVoBGvdPlY.03

It's fall.... the perfect time for SOUP!!!!

Thank you so much to all of those who supplied these yummy soups for our wonderful Soup Exchange Activity. If you'd like the recipes for any of the soups, please find them below. 

Lemon Oreo Truffles

Serves: Makes about 24 truffles

Ingredients

• 1 package Lemon Oreos
• 8 oz cream cheese, softened
• 3 cups white chocolate melting chips

Instructions

1. Pulse Oreos, filling and all in a food processor until finely ground.
2. Beat together the Oreo crumbs and softened cream cheese until smooth.
3. Roll mixture into balls using a generous tablespoon per ball.
4. Freeze balls for 30 minutes.
5. Place white chocolate in a deep bowl. Microwave for 10 seconds at a time until smooth, stirring after each time.
6. Dip balls into white chocolate and place on parchment paper to harden.
7. If desired, tint some white chocolate yellow with food coloring and drizzle truffles.
8. Keep truffles refrigerated.

http://chocolatewithgrace.com/lemon-oreo-truffles/

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.

Mabel's Spudnuts

1T yeast
1/4 cup warm water
1 cup warm milk
1/2 cup warm mashed potatoes
1/2 teas salt
1/2 cup sugar
1 egg
2 T butter
1/2 teas nutmeg
flour

Dissolve yeast in warm water. Combine milk, sugar, salt, beaten egg, nutmeg, potatoes and butter. Let cool (if necessary) and add to yeast mixture. Stir in flour to make soft dough. Let rise till double, let rise till double again--in the refrigerator. Cut into doughnuts and fry in hot oil. Yield depends on size. Recipe may be doubled.

Courtesy of Karen Utley

Frito Salad

3 tomatoes
1 cucumber
1 red onion
1 can olives, sliced
1 can red kidney beans, drained and rinsed
1 green pepper
1(16 oz.) bottle Catalina dressing
1 (10 oz) bag of Fritos

Chop vegetables; add beans and olives and combine with dressing. Marinage several hours or overnight. Before serving add the bag of Fritos.

Courtesy of Dianne Lathen

Beef Curry (Japanese style)

1 pkg S&B Golden Curry (you can find this at Winco in the Asian section top shelf)
1 lb. Lean Beef cut in small pieces
½ onion chopped
2 Tbsp cooking oil
1 ½ c baby carrots whole
1 ½ c potatoes, cubed
2 ½ c water

Stir-fry meat and onions in oil in a large skillet until onion are lightly browned, approx 3 min. Add carrots and potatoes. Add water and bring to a boil. Reduce heat, cover and simmer until meat is tender, approx 10 min. Remove from heat, break curry sauce block in to pieces and add them to skillet, stir until completely melted. Simmer 5 min. stirring constantly. Serve hot over rice.

From Jill Laws