Sunday, December 20, 2009

Cheerio Trees

Cheerio Trees
by Emilee Wells

My family makes these trees for the treat every year at the Family Home Evening right before Christmas. This recipe makes enough for 4 small trees.

1 10.5-oz bag mini marshamallows (Kraft are the best)
1/2 cube butter or margarine
4-6 cups cheerios (or Toasted Oats if you are cheap like me)
10 drops green food coloring
Assorted candy for decoration (M&Ms, Red Hots, jelly beans, whatever)

Melt butter and marshmallows together in large saucepan (or in large bowl in microwave). Add green food coloring and stir until color is uniform. Add cheerios, and stir to coat thoroughly.
Divide mixture in 4 parts and put each part on a paper plate. Shape into cones for Christmas trees and decorate with candy. Allow to set up and eat.

Six-Minute Fudge

Six-Minute Fudge
by Brooke Sanderson

Mix together in heavy sauce pan:
1 cup dark brown sugar
1 cup white sugar
10 large marshmallows
2/3 cup evaporated (NOT sweetened condensed) milk

Over medium heat, sstir mixture constantly until it comes to a full boil. Boil for six minutes, continuing to stir. Timing is very important, so be accurate.

Remove from heat and add:
1 stick butter (NOT margarine)
1 tsp. vanilla
11 oz. bag chocolate chips

Stir together until chips and butter are melted and mixture is smooth. Pour into buttered 9x9 inch pan. Chill until firm. Cut into small pieces.

*Use two cups light brown sugar in place of dark brown and white for a more caramel flavor.
*Substitute peanut butter chips for chocolate chips to make peanut butter fudge.
*Make two batches of fudge, one milk chocolate and one white chocolate and swirl together or layer.
*Try peanut butter and milk chocolate, white chocolate and cherry chip, or butterscotch and dark chocolate swirl.
*Add favorite nuts.
*Top with crushed candy canes or Oreos.

Friday, December 18, 2009


Basic Crepe Recipe
From Nadine Bailey

4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/2 teaspoon salt
2 tablespoons melted butter
Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.) Makes 12-14 crepes.
Recipe Variations:
For a Sweeter crepe:
Add 2 teaspoons sugar and 1 teaspoon vanilla.
For a Chocolate crepe:
Add 2 tablespoons chocolate sauce to sweet crepe recipe.

How to Prepare Crepes:

1. Pour a little vegetable oil on a folded paper towel, and wipe the pan evenly. Keep paper towel at hand while preparing crepes, in case you want to give it another wipe.
2. Pour in 2 - 3 tbsp. of batter and quickly move pan around, so that batter spreads evenly, covering the whole surface with a thin layer.
3. Let cook for about 1 minute. Then, flip with a metal spatula, and cook other side for about 30 seconds.

Serving Ideas:

Traditionally, a crepe is lightly topped, and then folded into quarters. Meaning, fold in half, and then fold in half again.

If you prefer, you can also top your crepe and then roll it up like a tortilla.

Of course, when you are using thicker fillings, you will probably just want to fold the crepe in half once
Basic French crepe recipes are usually lined with the following: granulated sugar and melted butter (one of my favorites!), sugar and sprinkled lemon juice, jam or jelly, Nutella.
Other ideas: scrambled eggs topped with cheese sauce, pie filling topped with whip cream

Thursday, December 17, 2009

Perfect Snack Mix

Perfect Snack Mix
by Nadine Bailey

1 tablespoon butter/margarine
½ cup Butterscotch ice cream syrup (topping)
½ cup chopped pecans
½ cup toffee chips
6 cups Crispix Cereal
½-1 teaspoon cinnamon

Melt butter and syrup in microwave for 1½ minutes.
Pour over cereal and nuts.
Mix together and put in microwave for 3 minutes
Toss in toffee chips, sprinkle with cinnamon.
Mix well; spread on a cookie sheet and refrigerate.
Break up and enjoy!

Wednesday, November 18, 2009

Chicken Kisses

by Melissa Corry


2 lbs chicken breast cubed
1 onion, chopped
2 red potatoes cubed
desired vegetables – i.e. green pepper, carrots, mushrooms
desired sauce – i.e. bbq sauce, alfredo sauce, ranch dressing


Preheat outdoor grill from med-high to high heat and lightly oil grill

Take 2 pieces of tinfoil and lay in criss-cross pattern. Place all ingredients in center and top with desired sauce. Bring corners together and twist like a Kiss.

Grill for 30 minutes.

Chicken Puffs

from Melissa Corry


2 cups chicken cubed
1 can mushrooms
1 small onion chopped
2 tsp butter
Chicken seasoning
1 package cream cheese
½ cup butter
½ tsp garlic salt
Dash of pepper
1 tube Jumbo Crescent Rolls

Melt 2 tsp butter in frypan. Cook together chicken, mushrooms, onion and chicken seasoning.
Meanwhile, in a bowl, mix cream cheese, butter, garlic salt, and pepper. Add chicken mixture to creamed mixture.
Lay crescent roll dough out on cookie sheet. Put a spoonful of mixture on top of each dough triangle. Roll the edges up and fold top over to enclose mixture.

Bake at 350@ for 20 minutes.

Roasted Vegetables

Roasted Vegetables
from Emilee Wells

1 16-oz bag frozen veggies (any kind)
1 tbsp. olive oil
garlic powder

Preheat oven to 425.  Tear top off veggie bag.  Pour in oil.  Shake veggies in bag until evenly coated with oil.  Pour out onto cookie sheet.  Sprinkle with salt, pepper, and garlic powder (or any other desired seasonings).  Roast for 20 minutes, until edges are browned and crispy.

Lemon Chicken

Lemon Chicken
from Emilee Wells
2 boneless skinless chicken breasts, cubed
1/2 cup flour
1/2 tsp. coarse salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/4 cup canola or olive oil
1 lemon

Toss flour, salt, pepper, and garlic powder in a plastic bag.  Add chicken cubes.  Heat oil over medium heat in a large skillet and add chicken to oil.  Cook until browned.  Cut lemon in half and squeeze juice over chicken.  Serve with brown rice and roasted vegetables.