CHOCOLATE MINT BROWNIES
~Lori Hexberg~
These are some yummy cookies from a friend of Tiara Dominguez.
~Lori Hexberg~
1 1/2 c. melted butter
3/4 c. cocoa
3 c. sugar
6 eggs, beaten
1 1/2 tsp. vanilla
3/4 tsp salt
2 1/4 c. sifted flour
Frosting:
3/4 c. butter, softened
3 T. milk
3 c. powdered sugar
1 1/2 tsp. peppermint extract
green food coloring optional
Chocolate layer:
2 1/4 c. semi-sweet chocolate chips
3/4 c. butter
Whisk together melted butter and cocoa. Add sugar, eggs, vanilla and salt. Mix well, then stir in flour by hand. Do not over mix. Spread in greased 12x17-inch cookie sheet and bake at 350 for 25-30 min. Cool and then put in the freezer for 20 min. For frosting, mix butter, milk, powdered sugar and extract. Can color with green (or red) food coloring if desired. Frost brownies and then put in freezer for another 20 min. Melt chocolate chips and butter in a double boiler and spread on top of the frosting layer. Freeze another 20 min to set.
Deep-Dish Chicken Pot Pie (lazy man version)(if anyone would like the real pie version they can email me)
Paige Waldron
[6 servings]
1 cup chopped leek (3 medium) or onion (1 large)
1 cup sliced fresh mushrooms
¾ cup sliced celery (1 ½ stalks)
½ cup chopped red sweet pepper (1 small)
2 tablespoons butter or margarine
1/3 cup all-purpose flour
1 teaspoon poultry seasoning
¼ teaspoon salt
¼ teaspoon black pepper
1 ½ cups chicken broth
1 cup half-and-half, light cream, or milk
2 ½ cups chopped cooked chicken
1 cup frozen peas and carrots
In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas and carrots. Serve with Baking Powder Drop Biscuits.
Drop Biscuits Supreme (recipe can be found in FV 2 Relief Society Cookbook)
[12 Biscuits]
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
¾ teaspoon cream of tartar
¾ cup butter or ½ cup butter and ¼ cup shortening
1 ¼ cup milk
Preheat oven to 450 degrees. In a large bowl combine flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until mixture is moistened. Using a large spoon, drop dough into 12 mounds onto a greased baking sheet. Bake for 10 to 14 minutes or until golden. Remove from baking sheet and serve warm.
These are some yummy cookies from a friend of Tiara Dominguez.
Chocolate Mint Cookies
by Brittany Smith
Mix:
1 cup butter (barely softened in microwave 10-15 seconds)
1 1/2 cup sugar
Add:
2 eggs
2 tsp. vanilla
Add:
2/3 cup cocoa
2 cup flour
3/4 tsp. baking soda
1/4 tsp. salt
Cut up and mix in mints (or whatever type of chips--peanut butter, white chocolate, etc).
Bake at 350 for 10-12 minutes (move to top rack for last 1:30 minutes.
Here is a delicious Roll recipe from Alicia Gilbert. You will be dreaming about these rolls, they are just that good :)
Buttery Pan Rolls
I do not remember where I got this recipe but I sure am grateful that I have it. It’s a very easy pan roll recipe that turns out great every time. Any bread that doesn’t require a ton of kneading is O-K with me!
2 pkg. (2 ¼ tsp. ea.) dry yeast
½ c. warm water
4 ½ c. unsifted flour
¼ c. sugar
10 Tbsp. butter, melted and cooled, divided
1 egg
1 c. warm milk
1 ½ tsp. salt
1. In large bowl, dissolve yeast in water. Let stand till bubbly (15 minutes). In bowl of mixer, stir together 2 c. flour, sugar and salt. Add 6 Tbsp. butter, egg yeast mixture and milk. Beat 5 minutes to blend. Add 2 ½ c. flour. Cover and let dough rise in a warm place until doubled (45 minutes).
2. Pour half of remaining butter in 9X13 inch baking pan to coat bottom. Punch down dough and divide into 15 balls. Place in pan to rise. Drizzle with remaining butter. Cover lightly and let rise in warm place until doubled (30 minutes). Bake at 425° for 12 to 17 minutes until lightly browned.
2 pkg. (2 ¼ tsp. ea.) dry yeast
½ c. warm water
4 ½ c. unsifted flour
¼ c. sugar
10 Tbsp. butter, melted and cooled, divided
1 egg
1 c. warm milk
1 ½ tsp. salt
1. In large bowl, dissolve yeast in water. Let stand till bubbly (15 minutes). In bowl of mixer, stir together 2 c. flour, sugar and salt. Add 6 Tbsp. butter, egg yeast mixture and milk. Beat 5 minutes to blend. Add 2 ½ c. flour. Cover and let dough rise in a warm place until doubled (45 minutes).
2. Pour half of remaining butter in 9X13 inch baking pan to coat bottom. Punch down dough and divide into 15 balls. Place in pan to rise. Drizzle with remaining butter. Cover lightly and let rise in warm place until doubled (30 minutes). Bake at 425° for 12 to 17 minutes until lightly browned.
A perfect recipe for summertime.
Recipe from Davisfamilyeats.blogspot.com
Fresh Peach Pie8 to 9 peaches, peeled and sliced (or if your peaches are smaller - like ours that number goes up to about 20)1 baked pie crust
Glaze:
1 1/3 c. sugar
1 1/4 c. cold water
1/3 c. cornstarch
1/8 tsp. salt
1 T. lemon juice
Place sugar and 1/2 cup cold water in saucepan. Dissolve cornstarch in remaining 3/4 cup cold water. Then gradually add it to the sugar mixture. Cook this over medium heat until it's thick. Add salt, lemon juice and 2 drops yellow food coloring and 1 drop red. (or you can do what we did. Just puree up some of your left over peaches and add them instead of the food coloring. It worked really well - and added some yumminess as well!). Pour the glaze over peaches, mix and pour into your pie crust. Chill in the fridge and enjoy!
Nutritional Information
Just to get your geared up for the RS Broadcast Soup and Salad Dinner and hopefully for some cooler weather... here is a delicious chili recipe for you to try out. You can add meat to it if you like, but it is pretty hearty all on it's own.
Recipe from REALSIMPLE.COM
Serves 4| Hands-On Time: 20m | Total Time: 8hr 20m
Ingredients
- 1 medium red onion, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- kosher salt and black pepper
- 1 28-ounce can fire-roasted diced tomatoes
- 1 15.5-ounce can black beans, rinsed
- 1 15.5-ounce can kidney beans, rinsed
- 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
- sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving
Directions
- In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
- Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
- Serve the chili with the sour cream, scallions, radishes, and tortilla chips.
