Hot Bacon Cheese Spread - December 2013

Hot Bacon Cheese Spread

By Carla Arrigona

1 unsliced round loaf of Italian bread (about 1 pound)

2 cups (8 ounces) shredded Monterey Jack cheese

1 cup (4 ounces) shredded Parmesan cheese

1 cup mayonnaise

¼ cup chopped onion

5 bacon strips, cooked and crumbled

1 garlic clove, minced

Cut the top fourth off the loaf of bread; carefully hollow out the bottom of the loaf, leaving a 1 inch shell.  Cube the removed bread and set aside.  Combine the remaining ingredients and spoon into bread bowl.  Replace top. Place on an un-greased baking sheet.

Bake at 350 degrees for 1 hour or until heated through. Serve with reserved bread cubes, crackers or raw veggies.

Snickerdoodles Blondies - November 2013

Snickerdoodle Blondies

by  Reagan & Lacey Wing

2 2/3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

2 cups packed brown sugar

1 cup butter, at room temperature

2 eggs, at room temperature

1 Tablespoon vanilla

2 Tablespoons white sugar

2 teaspoons ground cinnamon

1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.

4. Spread the batter evenly in the prepared pan.

5. In a small bowl, combine the white sugar and cinnamon.

6. Sprinkle the mixture evenly over the batter in the baking pan.

7. Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife..

8. Share with friends and family. Enjoy!

Sweet Potato Souffle - November 2013

SWEET POTATO SOUFFLE

by Sister Muller

2 lbs. sweet potatoes, cooked and mashed

1/4 cup margarine or butter, melted

1/4 cup brown sugar

1/2 cup milk

Dash of salt

1 t. cinnamon

2 eggs, beaten.

Mix above ingredients well and transfer 

to a buttered casserole dish.

Topping:

2 T.Butter

1/3 cu. flour

1/4 c. brown sugar

1 c. walnuts or pecans, chopped

Mix together topping ingredients and crumble over sweet potato mixture.  Bake at 350 F degrees for 30 minutes.

Flamin Fajitas - October 2013

Submitted by Ryan Pilkington

FLAMIN' FAJITAS!

6 Tortillas

1 Large Chicken Breast

1 Jalapeño

Half Onion

Bell pepper

*Season to taste

Defrost chicken breast and using a sharp knife, slice into long strips. Place in container and marinate with favorite blend. Dice and slice veggies into strips, try red and green bell peppers to bring a color variety to the plate.

Then simply oil pan and combine all ingredients, frying and cooking until chicken is done. Put in the veggies about 1 minute after chicken. Warm tortillas & Serve with sour cream and shredded cheese.

August Recipe (2) "Summer Vegetable Tian"

Summer Vegetable Tian

Recipe by Mindy McClellan

Prep time:15 mins

Cook time:45 mins

Total time:1 hour

Total Cost: $6.60

Cost Per Serving: $1.10

Serves: 6

Ingredients:

• 1 Tbsp olive oil $0.11

• 1 medium yellow onion $0.70

• 1 tsp minced garlic $0.08

• 1 medium zucchini $0.71

• 1 medium yellow squash $0.85

• 1 medium potato $0.91

• 1 medium tomato $1.65

• 1 tsp dried thyme $0.05

• to taste salt & pepper $0.05

• 1 cup shredded Italian cheese $1.49

Instructions

1. Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).

2. While the onion and garlic are sauteing, thinly slice the rest of the vegetables.

3. Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

4.Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

August Recipe (1) "No Crust Cheese Cake"

NO BAKE CHEESECAKE

Recipe by Linda Pilkington

Crust:

1 Box Nilla Wafers (crushed)

1 Stick of butter or margarine melted

*Mix together in 9x13 pan and spread using hands and pack down. Save a few crumbs for later & garnishment.

Jello Filling:

1 Box lemon Jello

2 Pkgs Cream Cheese Softened

2 tbs. Lemon Juice

1 cup boiling water

1 can evaporated milk

1 cup sugar

*Dissolve jello in boiling water. Add lemon juice, with electric mixer blend in cream cheese. Refrigerate for a few minutes while next step is being prepared. Take one can of evaporated milk and place the unopened can of milk in a large pan. Fill with water until it covers the can. Bring to a rolling boil and boil for 5 minutes. Let cool (it is best if this is done the nigh before) 

When Cool open the can and dump it into a bowl. With the electric mixer beat until soft peaks form. Then add 1 cup granulated sugar and mix well. Combine jello mixture with canned milk mixture and mix well. Pour over crust and garnish with the leftover crumbs. Refrigerate until it sets or is firm. Serves 9-10 people. ENJOY!

July 2013 Recipe

White Chicken Chili
Submitted by Kristen Clifford

Serves 16

2 sticks butter

2 large yellow onions, diced

2 T garlic, minced

1 -2 c. frozen corn

½ cup flour

3 cups chicken/veg broth

1 qt. half and half (any preferred milk works)

2 tsp. Tabasco sauce

2 T Chili powder

1 T Plus 1 tsp. Cumin Powder

1 whole rotisserie chicken, meat only*

2 cans cannelloni beans, drained

2 – 4 oz. cans diced mild green chilies, drained

1 lb. Monterey Jack cheese, grated

3 T Cilantro and green onions

salt and pepper to taste

Melt butter over moderately low heat; add onions and garlic and sauté until slightly tender. Add corn and heat. Add flour and mix well. Continue to cook about 15 minutes stirring constantly. Slowly stir in broth and half and half, stirring constantly. Bring mixture to a boil, reduce heat to simmer and cook for 5 minutes, or until thickened. Stir in Tabasco, chili powder and cumin. Add beans, chilies, chicken cheese and cook over low heat for 20 – 30 minutes, stirring occasionally. Add cilantro, green onions and salt and pepper to taste.

*Also is a great vegetarian dish. Just leave out Chicken and use Vegetable Brot

April 2013 Recipe

CARNITAS (pork)
Submitted by Linda Pilkington

1 large sweet onion, sliced

1 tablespoon vegetable oil

1package (1 oz.) Old El Paso® taco seasoning mix

1 boneless pork shoulder (3 lb.)

1 can (10 oz.) Old El Paso® red enchilada sauce

1 can (4.5 oz.) Old El Paso® chopped green chiles, drained

Flour tortillas for soft tacos & fajitas (6 inch)

*Toppings, as desired

-1/2 cup fresh cilantro leaves

-1 cup shredded Cheddar cheese (4 oz.)

-1 cup sour cream, if desired

**1. Spray 5-quart slow cooker with cooking spray; add onion slices.

2.In 10-inch nonstick skillet, heat oil over high heat. Sprinkle taco seasoning mix over pork shoulder. Brown pork on all sides; remove from skillet to slow cooker. Pour enchilada sauce on top of pork.

3. Cover; cook on High heat 4 to 5 hours, until tender. Shred meat with fork. Place shredded pork in large bowl. Add chiles, 2 cups of the sauce from slow cooker and the onions; stir well.

4. Spoon pork mixture onto tortillas. Add toppings. Roll up tortillas.

January 2013 Recipe

Parmesan Crusted Chicken 

Food on a budget

- Desired Amount of Chicken Breast (2-4)

- Parmesan Cheese

- Mayonaise

- Seasoning

Place Chicken in Pan to bake - Take your mayo and spread evenly on top of breast meat along with desired seasoning (Garlic Salt, Pepper, Basil, whatever you like) THEN sprinkle a good amount of Parmesan cheese on top! Place in oven - cook chicken at 350 degrees for 20 minutes or until cooked in middle (check with toothpick) and a golden brown coloring.

Serve with Baked Potato and your favorite veggies!! This is a really fast and simple dinner for those on a budget and time restraint. Fast and easy.

October 2012 - Broccoli & Cheese Casserole

Submitted by Ryan Pilkington

1 can of Broccoli & Cheese Soup

1 12 oz Sour Cream

1 cup of rice or ready rice

1 Chicken Breast (Cubed)

1 Pkg. of shredded Cheese

*ADD real Broccoli for extra flavor!!!

Instructions:

Boil rice, cook chicken with desired seasoning; In a large bowl mix sour cream and soup mix together with 1/2 cup of water or milk - mix well and microwave for 2 minutes depending (do not over cook). When rice is done spread it onto a casserole dish (spray with non stick spray). When chicken is done cube into pieces and put into soup mix and mix well. Dump soup mix on top of rice and top with pkg. of Cheese and bake for 12-15 minutes or until cheese is bubbly and gooey. (makes enough for up to 4 serving

November 2012 Recipe - Chicken Black Bean Tacos

2 Chicken Breast

1 12 oz. Can of Diced Tomatoes 

1 12 oz. Can of Black Beans

*Salsa

*Sour Cream

*Shredded Cheese

*Soft Flour Tortillas

Instructions:

This is fairly simple to make - Defrost 2 Chicken Breast (Boneless) and pre-heat oven to 375. Place Chicken Breast into a casserole pan (9x13) and then dump out canned tomatoes and black beans over chicken breast and arrange it so that it is covering the chicken and is even. Bake for 20-25 Min. Checking 

often and make sure is thoroughly cooked. Cube/Dice Chicken mix back into the pan. Now just serve them up on soft tortillas and add *Toppings!!! YUM!!

September 2012 Recipe Post (2 recipes)

Glorified Potatoes Soup

1 tblsp. Dehydrated Onions

2 Medium Potatoes

1/2 tsp. Salt

1 tblsp. Flour

2 cups Water

2 Chicken Bouillon Cubes

Dash of pepper 

2 cups of Milk 

Cook Potatoes - blend flour with milk gradually. Stir bouillon + water & salt n pepper into soup. Simmer for a few minutes.  Serve in bowl and add cheese, sour cream and bacon! (YUMMY)

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“Devil’s Food” Applesauce Cake

1/3 cup flour 1/2 Cup Pecans

1/4 cup of sugar 1/2 Cup Choc. Chips

3 tbls. of Veggie oil 

----Mix together, Set Aside----

Cake

1 1/2 Cups flour 1/2 tsp. Soda

1/2 cups sugar 1/2 tsp. Salt

1/3 cups Cocoa 1 Cup Applesauce

1/2 Cups Oil 2 eggs

Mix together add topping Bake 350 for 30-40 m

Welcome to "The Creek" Newsletter Recipe Corner Blog!!

This is an attempt to get people in the ward involved in submitting recipes from the newsletter. Each month will be a new recipe to read and try out! I am hoping that this can become a bookmarked blog for all your recipes!! Also for those that just want to post one too! To submit a recipe you can email me at ry.pilkington@gmail.com  Hope to get great new cooking ideas and recipes here. I will also try and post some cooking video and any references here as well.