We had a fabulous night filled with yummy fall recipes!
A Special thanks to Hillary Smith for hosting,
and the rest of the R.S. Activities Committee for their preparations.
Also thanks to all those who made such yummy treats.
I am still in the process of posting everyone's recipes.
So, if you don't see a recipe you wanted, check back,
I will continue adding them as I get them.
Also, if you brought something and you don't see your recipe please send it to me!
caseydeeroberts@gmail.com
Chocolate Peanut Butter Fantasy Bars
1 chocolate cake mix
1/2 cup butter or margarine, melted
1 egg
1 1/2 cups coconut
1 can (14 oz.) sweetened condensed milk
2 cups semisweet chocolate chips
1/2 cup creamy peanut butter
Preheat oven to 350 degrees
In a bowl, mix together cake mix, butter and egg until smooth. Press dough evenly into a 9x13-inch glass pan. Sprinkle coconut over the top. Pour sweetened condensed milk evenly over coconut. Bake 20-25 minutes, or until edges are a light golden brown.
In a saucepan, melt together chocolate chips and peanut butter over low heat. Spread chocolate over hot coconut layer. Cool 30 minutes. Refrigerate and cut into bars. Makes 24 bars.
Pumpkin Chocolate Chip Cookies
1 15 oz. can pumpkin
1 spice cake mix
chocolate chips (however many you want)
Preheat oven to 350 degrees.
Bake 10-12 minutes.
Peanut Butter Bars
3/4 cup butter
3/4 cup brown sugar
3/4 cup white sugar
1/2 tsp vanilla
2 eggs
3/4 cup peanut butter
1/2 tsp salt
3/4 tsp soda
Mix butter and sugar. Mix ingredients then add:
1 1/2 cup flour
1 1/2 cup oatmeal
Spread on cookie sheet and bake at 350 degrees for 10-15 minutes (13 usually). Whip 1 cup peanut butter and put on crust while hot. Let cool and frost.
Frosting:
1/4 cup cocoa
2 cups powder sugar
1/4 cup butter
1/2 tsp vanilla
1/4 cup milk
Carrot Soup Hillary Smith
2 TBSP butter
1 large onion, minced
8-9 large carrots, minced
4 med. - lg. potatoes, minced
1/2 - 1 tsp thyme
1 tsp basil
2-3 bay leaves
salt & pepper
12 cups chicken broth
Melt butter in a big pot. Add onions and cook 3 ish minutes. Add carrots, potatoes, spices, and 2 cups broth. Cover and cook over medium heat for 15 minutes. Add rest of broth and cook 10 minutes, stirring occasionally. Remove bay leaves and adjust seasoning if needed. Blend until smooth. Garnish with parsley and cream.
Warm Holiday Dip Kim Broadhead
1 lb. sausage
1 small onion
Cook and drain fat.
Add:
16 oz. sour cream
8 oz. cream cheese
When smooth and creamy add:
1 cup diced tomatoes
1 medium diced green bell pepper
Serve with chips.
Pumpkin Cream Cheese Bars
4 eggs
1 1/2 cups sugar
1 cup oil
16 oz. pumpkin
2 cups flour
2 tsp baking powder
1 tsp soda
2 tsp cinnamon
1 tsp salt
Combine dry ingredients in a separate bowl and whisk together. Combine all wet ingredients in mixing bowl. Add all ingredients together. Bake at 350 degrees for 20 minutes. Frost when cool
Frosting:
1 8 oz. soft cream cheese
1 stick soft butter
1 tsp vanilla
2 cups powdered sugar
Combine all ingredients. Mix well.
Melt butter in a big pot. Add onions and cook 3 ish minutes. Add carrot, potatoes, spices, and 2 cups broth. Cover and cook over medium heat for 15 minutes. Add rest of broth and cook 10 minutes, stirring occasionally. Remove bay leaves and adjust seasoning if needed. Blend until smooth. Garnish with parsley and cream.
Zucchini Pickles Ball Book
5 medium/large zucchini (sliced diagonally)
1/2 cup canning salt/pickling salt
cold water
6 cups white vinegar
4 cups sugar
4 tsp mustard seeds
2 tsp celery seeds
2 tsp ground turmeric
In a large bowl, layer zucchini slices with salt. Add cold water to cover, cover bowl, and let stand at room temperature for 2 hours. Drain and rinse zucchini thoroughly.
In a large saucepan, combine vinegar, sugar, mustard seeds, celery seeds and turmeric. Bring to a boil, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes. Stir in zucchini. Remove from heat, cover and let stand 1 hour.
Prepare canner, lids, and jars. Return saucepan to medium heat and bring mixture to boil again. Reduce heat and let boil for 5 minutes. Pack zucchini into hot jars with 1/2 inch head space. Ladle hot liquid into jars and remove air bubbles. Wipe rim and screw band on tight. Process jars for 20 minutes (in Utah). Let cool for 5 minutes before removing jars form canner.
Snickerdoodles
1/2 cup shortening
1/2 cup butter
1 1/2 cup sugar
2 eggs
2 tsp cream of tarter
1 tsp baking soda
1/2 tsp salt
2 3/4 cup flour
Rolling Mixture:
2 TBSP cinnamon
2 TBSP sugar
Cream shortening, butter, sugar and eggs until light and fluffy. Sift flour, cream of tarter and soda together, and add to mixture. Roll in balls and roll in rolling mixture. Place on cookie sheet. Bake at 400 degrees for 8-10 minutes.
Libby’s Pumpkin Roll
CAKE:
powdered sugar
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby’s Pumpkin
1 cup chopped walnuts (optional)
FILLING:
1 8 oz. pkg. cream cheese
1 cup sifted powdered sugar
6 TBSP butter or margarine, softened
1 tsp vanilla extract
powdered sugar
Preheat oven to 375 degrees. Grease 15x10 inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts , if desired. Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving. Makes 10 servings.
Zucchini Muffins with Caramel Frosting
6 eggs
2 cups sugar
1/2 cup vegetable oil
1/2 cup pureed white beans
1 cup orange juice
1 tsp almond extract
3 cups all-purpose flour
2 cups wheat flour
3 tsp ground cinnamon
4 tsp baking powder
2 tsp baking soda
2 tsp salt
3 cups shredded zucchini
Caramel Frosting:
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup milk
1 tsp vanilla extract
1 1/2 - 2 cups confectioners’ sugar
In a mixing bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until cupcakes test done. Cool for 10 minutes; remove to a wire rack to cool completely. For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove form the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners’ sugar until the frosting reaches desired spreading consistency. Frost cupcakes. Makes 1 1/2-2 dozen cupcakes.
Pumpkin Chocolate Chip Bread Vicki Winterton
1 cup brown sugar, packed
1/2 cup white sugar
1 cup pumpkin, canned
1/2 cup oil
2 eggs
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ginger
1 tsp baking soda
2 cups flour
1 cup chocolate chips or raisins
1/2 cup nuts, chopped
Combine sugars, pumpkin, oil, and eggs; blend well. Add salt, spices, baking soda, and flour; mix well. Stir in chocolate chips and nuts. Pour into greased and floured loaf pan. Bake at 350 degrees for 65-75 minutes or until done. Remove form loaf pan and cool on rack.
Note: I used my metal meatloaf pan. I prefer this pan over the glass Pyrex loaf pans because it is a little more shallow and wide. This helps to avoid a dough center.
Chicken Chowder Jessica Anderson
1 1/2 cup milk or half & half
1 can cream of potato soup
1 can cream of chicken soup
2 cups cooked, cubed chicken
1 can whole kernel corn, undrained
1 (4 oz.) can green chilies, chopped
1 1/2 cup cheddar cheese, shredded
1 cup chicken broth
1/3 cup green onion, chopped
1 green pepper, diced (optional)
8 oz. fresh mushrooms, sliced (optional)
Combine milk, broth, and soups in a saucepan. Blend well. Saute onions, green pepper, and mushrooms. Add to soup along with corn chicken, and chiles. Heat through. Add cheese. Stir till melted.
Basic Whole Wheat Bread Recipe LeArta Moulton
This recipe makes 5 loaves. When cut in half, makes 3 loaves (8 1/2 x 4 1/2 x 2 1/2) or 38 rolls. Use an electric bread mixer or knead by hand.
Mix in bowl until flour is wet:
5 cups hot tap water (140 degrees)
1/2 cup honey
6 cups flour (white whole wheat or half red and white whole wheat)
1/2 cup gluten flour (optional)
Add and knead for 15 seconds on low speed.
3 TBSP yeast
Add and then mix for 5 minutes:
2/3 cup oil
1 TBSP salt
3 TBSP lemon juice (optional)
Continue adding flour (5 1/2 - 7 cups) until dough has formed a ball and is not sticking to sides or bottom of bowl, then knead the dough on high speed for 6 minutes or more until the dough is elastic-like and smooth. You may have to add a sprinkle of flour now and then so the dough pulls away form the sides of the bowl. With oil on your hands remove the dough from the bowl. Before placing dough into pan, fold and pound with side of fist a few times to get any air bubbles out and form into a ball shape. This process also helps the bread to raise higher and gives it a better texture. Put the ball of dough into greased pans and let it rise on countertop until double in size. Place in oven and then turn oven on to 350 degrees (don’t preheat) and bake for 35 minutes. Bread is done when top crust is browned and loaf has a hollow sound when thumped. The bottom crust should be nicely browned. Turn out on wire rack to cool. Store in plastic bags. (I actually put the hot loaves into bags to keep crust soft.) Freeze if not using within a few days to keep from drying out.
Fresh Peach Pie Mary Peacock
3/4 cup sugar
3/4 cup water
2 1/2 TBSP corn starch
Bring to a boil, cook until clear. Add 1/2 small pkg. apricot Jell-o (not peach). Pour over 4-5 cups of chopped and peeled peaches. Pour into 2 shells, refrigerate until firm. Top with whipped cream and enjoy.
I Forgot Cake Rebecca Tobiasson
1 butter chocolate cake mix
1 german chocolate cake mix
Evaporated milk caramel recipe (don’t go all the way to soft ball)
Poke cake with wooden spoon handle. Pour caramel on top of cake while hot. Sprinkle with chocolate chips.
Cake Mix Brownies Melissa Carter
1 box devil’s food cake mix (Betty Crocker works best)
2 eggs beaten
1/2 cup oil
Beat eggs, add to cake mix, add oil and mix until a dough forms. ADd chocolate chips, nuts or butterscotch chips.
you can roll into balls and make cookies or press into jelly roll pan and cook like brownies. Bake cookies 8 minutes @ 350 degrees. Bake brownies 12-15 minutes @ 350 degrees.
Pumpkin Muffins Kathy Brown
1 box yellow cake mix
1 15 oz. can pumpkin
Mix together and fill muffin tins or mini muffin tins. Frost with cream cheese frosting.
Stuffed Zucchini Chante Hammond
10-14” zucchini
1-2 lbs. ground beef
1 large onion
garlic to taste
grated cheese
Take a large zucchini and slice it lengthwise. Use a melon baller to scoop out insides into balls. Brown zucchini “balls”, onion, garlic, and ground beef in a frying pan until ground beef is cooked. While browning, take shell of zucchini and bake on a cookie sheet in 350 degree oven for 20 minutes. Take shell out of oven and put browned ground beef mix back into shell. Bake 10-15 more minutes. Put cheese on last 5 minutes.
