Date-Filled Oatmeal Bars

Contributed by Claranita Ernstrom, Martinez Ward (currently serving a mission in the Oakland-San Francisco Mission, assigned to the Richmond 3rd Branch)

If you love and remember the date bars that were made by General Mills under the Betty Crocker label you will find these very similar. I have not figured out how to make enough to fill a 9 by 13 pan except to double the recipe but these will fill a 9x9 inch pan.

Bake in oven set at 375 degrees Fahrenheit for 30 minutes, makes 25 bars.

Ingredients:

1 cup all purpose flour
1 cup quick cooking oats
2/3 cup packed brown sugar
1/4 teaspoon baking soda
1/2 cup butter

Directions:

• Combine the first four ingredients in a medium size bowl
• Cut the butter into these ingredients either with a pastry blender or two knives
• When the mixture is like coarse crumbs press half of the mixture into the bottom of a 9 by 9 inch pan
• Reserve the rest for later

Place following in a saucepan:

8 ounces of dates, snipped or use a package of chopped dates, about 1 1/3 cups.
1/2 cup hot water
1/3 cup sugar

• Place into a saucepan and bring to a boil, reduce heat and let it cook for about 2 minutes or until thickens
• Add 2 tablespoons lemon juice
• Cool until able to spread over the oat mixture
• Spread as close to the edge as possible, then cover with the remaining crumbs
• Bake as set above

Other fruit fillings are possible but this is my favorite.

Simple Spaghetti

Contributed by Shelba Kruse, Pleasant Hill 2nd Ward

Serves 6

Ingredients:

1/2 lb ground beef
1/2 C. chopped onion
1 6 oz can of tomato paste
3 6 oz cans water (can use tomato paste can)
1 t. dry basil
2 T. flour
1/2 t. marjoram
1/4 t. oregano
1/4 t. thyme
1 T. parsley
2 T. sugar
1/2 t. salt
pepper to taste
1 small can chopped olives
chopped carrots
chopped zucchini
chopped spinach
red pepper flakes (sparingly)
1 lb. spaghetti

Directions:

• Fry ground beef and onion together
• In a medium sauce pan, mix tomato paste and water
• Heat thoroughly
• Add all spices and boil
• Remove small amount of sauce and mix with flour
• Mix back in with large sauce mixture until sauce thickens
• Heat sauce on low and add meat and onion mixture
• Cook until all ingredients are soft
• Meanwhile, boil water and cook spaghetti
• Drain and then mix with sauce
• Serve with parmesan cheese

Pineapple Crunch

Contributed by Gaye Fletcher

This is good served warm or cold.

Ingredients:

1 box yellow cake mix
1 cube butter
1 can of drained pineapple chunks

Directions:

• Melt butter and mix into cake mix
• Stir until well blended
• Place drained pineapple into a casserole dish, then cover with cake mix (as evenly as possible)
• Bake at 350 till done

Meesha

Contributed by Gaye Fletcher

Ingredients:

1 lb. ground beef
1 head cut up cabbage
1 chopped onion
1 or 2 eggs
Boullion cubes (tot taste)
1/2 C. or more white rice

Directions:

• Mix beef, rice, egg(s), and seasonings and shape into balls
• Salt and pepper to taste
• Heat a large pot of water and add cabbage and boullion cubes
• Carefully add the meat balls
• Boil until the cabbage is tender, then simmer on low until you are ready to eat

Peanut Brittle

Contributed by Afton Jones, Martinez Ward (submitted by Caroline Zeeb)

Ingredients:

1 C. white corn syrup
1 C. sugar
1 T. butter
1/2 t. salt
1 1/2 to 2 C. raw peanuts
1 t. baking soda

Directions:

• Cook first 4 ingredients until sugar dissolves
• Add peanuts and stir constantly until mixture is light brown
• Remove from heat and stir in 1 t. baking soda
• Spread on greased pan to cool

Sugared Walnuts

Contributed by Caroline Zeeb, Martinez Ward

Ingredients:

1 C. brown sugar
2 T. water
2 t. butter
1 t. vanilla
2+ C. walnut halves and pieces

Directions:

• Boil sugar and water together for 2 minutes
• Add butter and vanilla
• Drop walnuts in and stir until firm
• Spread out on waxed paper and separate

Turtle Cake

Contributed by Caroline Zeeb, Martinez Ward

Ingredients:

German chocolate cake mix
1 14 oz bag of caramels
1/2 C. evaporated milk
3/4 C. melted margarine
2 C. chopped nuts (pecans or walnuts)
1 C. chocolate chips

Preparation Notes:
chop nuts ahead, unwrap caramels ahead, and start heating caramels before mixing cake mix.

Directions:

• Mix cake mix as directed on box
• Pour 1/2 mixture in a greased and floured 9x12 pan
• Bake 15 min. at 350
• Pour melted caramels, milk and oleo (melt in double broiler) over cake mix
• Sprinkle choc. chips and 1 C. nuts over mix
• Pour remaining batter over filling and sprinkle remaining 1C. nuts over it
• Bake 20 minutes longer

Beef Enchilada Casserole

Contributed by Corynn Medsker

Ingredients:

1 package corn or flour tortillas
1 can enchilada Sauce
1 1/2 lbs. ground beef
taco spice packet
1 can re-fried beans
1 small can sliced black olives
2 cups grated cheddar cheese
jalapenos, optional

Directions:

• Brown ground beef with taco spice
• In greased 8x8 cake pan, pour enough enchilada sauce to cover bottom
• Lay 1/2 of the corn tortillas in bottom (they can overlap)
• Spread warm beans (a little water helps) on tortillas
• Add the ground beef on top, then 1/2 of the olives and 1/2 of the cheese
• Put the rest of the tortillas on top
• Cover with the rest of the sauce, then the rest of the cheese, then the rest of the olives
• You can mix the jalapenos with the ground beef, or sprinkle them on top, if desired
• Bake at 350F for 20-30 minutes, until bubbly.

One-Dish Chicken Bake

Contributed by Lori Brown, Martinez Ward

Another college favorite. Very easy and good for last minute guests.

Ingredients:

1 pkg (6 oz) Stuffing mix for chicken
4 boneless, skinless, chicken breast
1 can (10-11 oz) condensed cream of mushroom soup
1/3 cup of milk or sour cream

Directions:

• Stir stuffing crumbs, contents of vegetable/seasoning packet, 1 1/2 cups HOT water and 1/4 margarine, cut up, just until moistened: set aside
• Place chicken in a 12x8 baking dish. Mix soup and milk and pour over chicken. Top with stuffing that was set aside.
• Bake at 375 for 35-40 minutes or until chicken is cooked through. (Can put foil on top if stuffing is getting too brown, until chicken is done.)

Cake Cookies

Contributed by Lori Brown, Martinez Ward

Makes approx 3 doz.

I found this recipe while in college on a box of Pillsbury Cake mix. It's great for any last minute cookie needs. I usually stock up on cake mixes when they are on sale, so I'm ready for cookies at a moments notice.

Ingredients:

1 Package of Cake mix (ones with out pudding in the mix work the best)
1/3 cup of oil
2 eggs

Directions:

• Preheat oven to 375
• In a large bowl, combine cake mix, oil and eggs
• Mix or stir until thoroughly moistened (it should roll up into a ball)
• Shape dough into 1-inch balls and place 2 inches apart on an ungreased cookie sheet
• Flatten with the bottom of a glass to a 1/4 inch thickness
• Bake for 8-10 minutes or until edges are golden brown and tops are cracked and look slightly wet
• Frost with cake frosting that corresponds to cake mix you used (for example, German Chocolate cake mix, use German Chocolate Frosting... Funfetti cake mix, Funfetti Frosting, etc.)

Pumpkin Pie Cake/Dessert

Contributed by Lori Brown, Martinez Ward

Ingredients:

CRUST:
1 package of yellow cake mix, minus 1 cup (set aside for use later)
1/2 cup of margarine melted
1 egg
Mix crust ingredients and press into a well greased and floured 9x13 pan. Set aside.

FILLING:
3 cups of pumpkin
2 1/2 pumpkin pie spice
1/2 cup brown sugar
2 eggs
1 2/3 cups of evaporated milk
Mix and pour filling onto UNBAKED crust that was set aside.

TOPPING:
1 cup of cake mix (set aside from crust)
1/4 cup of sugar
1 tsp cinnamon
1/4 cup margarine
Using a dough cutter mix until crumbled and sprinkle over the top of filling.

Bake @ 375 for 45 Minutes

This recipe works best with a metal pan. If glass is used, watch last 15 minutes to prevent crust from burning. Best served next day with whipped topping.

Wassail Recipe

Contributed by Tammy Lee, Pleasant Hill 2nd Ward

This recipe was used at the Dec. 2009 RS Meeting for PH 2. The recipe is from my mother, Connie Clark.

Bring the following ingredients to a boil and boil for 5 minutes:

2 cups sugar
2 cups water
boil 5 minutes

Add:

2 cups orange juice
3/4 cups lemon juice
2 quarts water
2 tsp vanilla
1 tsp almond extract
1 quart apple juice
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp ginger

Let simmer to boil. Enjoy!

Mushroom-Lovers Appetizer

Contributed by Tracey Schwartz, Martinez Ward

This is an easy appetizer to make, a little different than what you usually see and everyone LOVES it!

Ingredients:

12 large mushrooms
2 small green onions, chopped
2/3 cup artichoke dip
1/4 cup shredded Parmesan cheese
1/4 cup crushed croutons (your favorite flavor)

Directions:

• Preheat oven to 400 degrees
• Spray a small baking dish or cookie sheet with a non-stick cooking spray
• Remove stems from mushrooms
• Chop into little pieces and place in a small pre-greased skillet
• Cook on medium heat for about 5 minutes or until soft
• Add the chopped onions and cook for about another minute
• Stir in the dip and stuff mushrooms with an equal amount of the dip/mushroom stem and onion mixture
• Mix together the Parmesan cheese and crushed croutons
• Pat the cheese and croutons on top of the stuffed mushrooms
• Place in the prepared baking dish or cookie sheet and bake for 20 minutes
• The mushroom caps should be soft and the topping slightly browned

Enjoy!

Tangy BBQ Ribs for Crock Pot

Contributed by Charisse Stephens, Hilltop Second Ward

Will disappear quickly.

Ingredients:

2 lbs. boneless ribs (pork or beef)
3/4 c. vinegar
1/2 c. ketchup
2 T sugar
2 T Worcestershire sauce
Clove of garlic (or a bit of garlic powder)
1 t. ground mustard (or squirt of the regular stuff)
1 t. paprika
1/2 t. salt
1/8 t. pepper

Directions:

• Brown ribs in oil
• Place in crock pot
• Mix all other ingredients and pour over ribs
• Cook on low 6-8 hours
• Serve with rice

Tangy Pork Chops for Crock Pot

Contributed by Charisse Stephens, Hilltop Second Ward

A good one to toss in the slow cooker and forget about for the day.

Ingredients:

4-6 boneless pork chops, 1/2" thick
1/2 t. salt
1/8 t. pepper
2 medium onions, sliced
2 celery ribs, chopped
1 large green pepper, chopped
1 can (14.5 oz) chopped tomatoes

Sauce Ingredients:
1/2 c. ketchup
2 T cider vinegar
2 T brown sugar
2 T Worcestershire sauce
1 T lemon juice
1 beef bouillon cube

Directions:

• Place chops in crock pot
• Sprinkle with salt and pepper
• Add veggies over chops
• Combine sauce ingredients and pour over meat and veggies
• Cover and cook on low 5-6 hours
• Mix 2 T cornstarch and 2 T water until smooth and stir into sauce in crock pot
• Cook on high for 30 minutes until thickened
• Serve over rice

Chicken and Dumpling Casserole

Contributed by Charisse Stephens, Hilltop Second Ward

Dumpling Ingredients:

2 c. flour

1 Tbsp baking powder

3/4 tsp salt

1/4 c shortening

1 c. milk

Ingredients:

1/2 c. butter

1/2 c. onion

1/2 c. celery
1/2 c. flour

2 tsp sugar

1 tsp salt

1/2 tsp pepper

1 tsp basil

4 c. chicken broth
10 oz. package frozen peas

4 c. cubed chicken

Dumpling Directions:

• Combine flour, baking powder and salt
• Cut in shortening
• Add milk and mix well
• Drop by spoonfuls onto casserole before baking.

Directions:

• Sauté butter, onion and celery until veggies are tender
• Add flour, sugar, salt, pepper, basil, and chicken broth
• Bring to a boil
• Reduce heat and add package frozen peas and cubed chicken
• Pour into greased 9x13 pan
• Spoon dumplings on top
• Bake at 350 for 30 min

German Potato Salad

Contributed by Charisse Stephens, Hilltop Second Ward

My sister married into a very German family, and this recipe comes from her husband's very German grandmother!

Ingredients:
Large pan of peeled potatoes

1 lb. bacon

3 large onions

1/2-3/4 cup vinegar

1/2 cup sugar

Directions:

• Boil large pan of peeled potatoes until still slightly firm.
• Cut bacon into small pieces and brown.
• Remove from pan.
• Pour out most of the grease and brown 3 lg. diced onions.
• Remove from pan.
• Pour 1/2 - 3/4 c. vinegar and 1/2 c. sugar into pan.
• Warm.
• Add sliced cooked potatoes, bacon, and onions to hot vinegar mixture.
• Stir together.
• Let simmer on very low for a while. Serve warm.

Hot Artichoke Dip

Contributed by Charisse Stephens, Hilltop Second Ward

Addictive.

Ingredients:

1 c. parmesan cheese
1 c. mayo
1 4-oz can diced green chilis
1 8-0z can artichoke hearts, drained and cut into bite-sized pieces

Directions:

• Mix mayo and parmesan.
• Add other ingredients; mix.
• Place in casserole and bake at 350 for 30 min.
• Serve with tortilla chips or whatever else you want to put it on (which may turn out to be almost anything).

Homemade Orange Julius

Contributed by Charisse Stephens, Hilltop Second Ward

Fabulous, easy, and cheaper than the mall version.

Ingredients:

1/2 c. frozen orange juice concentrate
1 c. milk
1/3 c. sugar
1 t vanilla
10-12 ice cubes
3/4 c. water

Directions:

• Dump everything in blender and mix until it's smooth.

Apple Cake

Contributed by Charisse Stephens, Hilltop Second Ward

I got this recipe from a visiting teacher when I was in college.

Ingredients:

4 c. apples, peeled, cored, and chopped
2 c. sugar
2 c. flour
2 t soda
2 t cinnamon
2 t vanilla
1 t salt
1/2 c. salad oil
2 eggs, beaten
1 c. nuts (optional)

Directions:

• Toss apples in bowl with sugar until coated.
• Combine all other ingredients; add apples.
• Bake at 350 for 30 min.

Carmelitas

Contributed by Charisse Stephens, Hilltop Second Ward

My grandmother's recipe, and our family's all-time favorite dessert.

Ingredients:

1 c. plus 3 T flour
1 c. oatmeal
3/4 c. brown sugar
1/2 t. soda
1/4 t. salt
3/4 c. melted butter
1 c. chocolate chips
1/2 c. chopped walnuts or pecans
3/4 c caramel topping

Directions:

• Mix 1 cup flour, the oatmeal, brown sugar, soda, salt, and melted butter.
• Press half the mixture into an 11x17 pan.
• Bake at 350 for 10 min.
• Remove from oven; sprinkle with chocolate chips and nuts.
• In a bowl, blend caramel topping with remaining 3 T flour.
• Pour over chips and nuts to cover.
• Sprinkle remaining crumb mixture on top.
• Bake at 350 for 15-20 min.
• Chill.

Gooey Butter Cake

Contributed by Charisse Stephens, Hilltop Second Ward

We got this recipe off a package of Kroger brand cream cheese, and it's now tied for my family's favorite dessert of all time.

Ingredients:

1 yellow cake mix
1/2 c. butter
3 eggs, divided
8 oz cream cheese
2 1/2 c. powdered sugar.

Directions:

• Mix together cake mix, butter, and 1 egg.
• Spread in bottom of 9 x 13 pan.
• Beat together cream cheese, remaining 2 eggs, and powdered sugar.
• Pour over first layer.
• Bake at 350 for 40 minutes.
• Sprinkle with powdered sugar while warm.

Nut-free Banana Bread

Contributed by Charisse Stephens, Hilltop Second Ward

My Mom's recipe. It's best to split it between two loaf pans. Also makes fabulous muffins! And yes, you can add nuts if you desperately want to. I just...don't.

Ingredients:

3 1/2 c. flour
1 T baking powder
1 t baking soda
1 t salt
4 ripe bananas
2 T lemon juice
3/4 c. butter or margarine
1 1/2 c. sugar
3 eggs
3/4 c. buttermilk

Directions:

• Combine flour, baking powder, baking soda, and salt; set aside.
• Mash bananas with lemon juice in separate bowl.
• Cream butter and sugar, then mix in eggs, banana mixture, and buttermilk.
• Stir in dry ingredients.
• Bake at 350 for 45 minutes.