Quinoa Salad

Sisters,

We served a quinoa salad at our dinner last Saturday night, and it was a hit! Many sisters have requested the recipe, so we ask that you forward this to the sisters in your wards.

Quinoa Salad

1 cup quinoa, uncooked

2 cups chicken or vegetable broth

1 cup frozen or fresh corn

1 15 oz can chickpeas, rinsed and drained

1/2 crumbled feta

1/4 minced red onion

1/2 cup chopped sundried tomatoes

3 T fresh basil, chopped

2 T fresh parsley, chopped

Bring broth to boil and add quinoa. Simmer for about 15 minutes. Cool. Add dressing and all other ingredients. Chill.

Dressing: In blender, combine 1/4 cup olive oil, 1/2 t salt, 1/2 pepper, 2 T lemon juice.

Marilyn White

Lemon Parmesan Vinaigrette

LEMON PARMESAN VINAIGRETTE

Ingredients:

1/2 cup lemon juice
1/2 cup olive oil
1/2 cup good grated parmesan cheese
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:

Put all the ingredients in a glass mason jar or other container with a tight fitting lid. Cover tightly and shake all ingredients to combine. Store unused dressing in the refrigerator. Use within a few weeks. If it even lasts that long.

Lemon Sunshine Zucchini Bundt Cake

Lemon Sunshine Zucchini Bundt Cake

Rating: 5

Prep Time: 25 minutes

Cook Time: 1 hour

Yield: 1 bundt cake

A sweet, buttery cake bursting with lemon and zucchini.

Ingredients:

1 + 1/2 sticks (12 tablespoons) unsalted butter, melted, plus more for pan

2 + 1/2 cups all-purpose flour, plus more for pan

2 + 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon coarse salt

3 cups shredded zucchini (about 2 medium zucchini - 8 ounces each)

3 large eggs

1 + 1/2 cups granulated sugar

1 teaspoon vanilla extract

2 teaspoons lemon zest, just the yellow - not the pith

1 tablespoon fresh squeezed lemon juice

Glaze:

1 + 1/2 cups confectioners' sugar, sifted

1 - 2 tablespoons fresh squeezed lemon juice

lemon zest to garnish the top, optional

Instructions:

1. Preheat oven to 325 degrees F. Grease a 6-cup bundt pan with butter and dust with flour.
2. In a large bowl whisk together flour, baking powder, cinnamon and 1 teaspoon salt.
3. Grate the zucchini on the large holes of a box grater then wring out most but not all of the water by placing it in a clean kitchen towel and twisting it.
4. Stir together the eggs and sugar, then stir in the melted butter, zucchini, vanilla, lemon zest and juice.
5. Stir in the flour mixture.
6. Transfer batter to the pan and bake about 1 hour or until a toothpick inserted in the center comes out clean. Transfer pan to a wire rack and let cool 15 minutes.
7. Run a paring knife around the edges then turn out onto wire rack or cake dish and allow to cool completely.
8. Once cooled make the glaze by whisking the sugar and 1 tablespoon lemon juice, add more if needed. The glaze should be thick but will run off the spoon when lifted.
9. Top the cake with spoonfuls of glaze then sprinkle with lemon zest. Refrigerate leftovers.

Cream Cheese Lemon Bars

• CREAM CHEESE LEMON BARS
• 1 box lemon cake mix
• 1/3 cup butter or margarine - softened
• 1 egg
• 8 ounces cream cheese - softened
• 1 cup powdered sugar
• 1/2 lemon - grated
• 2 tablespoons lemon juice or 1/2 fresh squeezed lemon
• 2 eggs
• 1 teaspoon vanilla

Container: 9 x 13 baking pan and a mixing bowl

Directions

PREP

15 mins

COOK

35 mins

READY IN

50 mins

• In a mixing bowl, blend dry cake mix, butter, and 1 egg.
• Press into a 9 x 13 pan, ungreased.
• Beat the cream cheese until smooth.
• Gradually blend in the powdered sugar.
• Stir in lemon peel and lemon juice until smooth.
• Reserve 1/2 cup of this mixture and refrigerate it for later use.
• Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended.
• Spread over the cake mixture.
• Bake at 350° until set, approximately 25 to 30 minutes.
• Cool completely.
• Spread the reserved cream cheese mixture onto the bars.
• Refrigerate until firm; then cut into squares and serve.

Smoothie & Pancake Recipe

Healthy and Delicious Recipes!

Blueberry/Pomegranate Smoothie

• 1 cup frozen blueberries
• ½ cup pomegranate juice
• ½ cup almond milk

Spinach Smoothie

• 1 frozen banana
• 1 packed cup spinach
• 2/3 cup frozen mangoes
• 1 ¾ cup almond milk
• Agave nectar (to taste)
• 2 tsp. flax seeds

Apple Pancakes

• 1 cup whole wheat four
• 1 tbsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 3 tbsp. sugar
• ¼ tsp. ground nutmeg
• 1 egg
• 1 ½ tsp. butter
• ¼ tsp. vanilla extract
• 1 cup whole milk or low fat
• ½ Granny Smith apple (pureed)

Combine mixed dry ingredients with mixed wet ingredients. Let batter stand for 5 to 10 minutes. Cook over medium heat. Makes about 8-10 pancakes.

Sister Painter's Recipe

EASY CARAMEL POPCORN
2 bags microwave butter flavored popcorn (popped)
1 sq. Butter
1/2 cup Brown sugar
2 1/2 cups mini marshmallows

Melt in microwave 2 minutes - stir - pour over popcorn

Sister Martz's Recipe

Alfredo Potatoes

2 large baking potatoes 

1 cup prepared Alfredo sauce 

1 teaspoon garlic powder 

1/2 teaspoon pepper 

1/8 teaspoon dried thyme 

1 cup shredded cheddar, divided 

1/2 cup shredded mozzarella

Salt and pepper to taste

Wrap potatoes in cling wrap and microwave for 10 to 13 minutes. Meanwhile in a bowl, combine sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar and mozzarella cheese. Cut potatoes in half lengthwise. Scoop out pulp leaving shells. Mash pulp and add to sauce mixture. Spoon into shells and sprinkle with remaining cheddar. Microwave on high for one minute. Yield: 4

* For mash potatoes, double or triple recipe and peel, cube, boil and mash potatoes. Stir in all the cheese.

Sister Korican's Recipes

CROCK POT DRESSING  -  Karen Korican

1 small can of mushrooms, drained (optional)

4 celery ribs chopped

1 medium onion chopped

½ c. butter

13 c. bread cubes (use dry bread, not fresh, toast in oven if it is too fresh or use French bread!)

1 t. salt

1 ½ t. sage

1 t. thyme

½ t. pepper

1 egg

1 can chicken broth

Sauté mushrooms, celery and onion in butter till soft. 

In large bowl toss bread with seasonings.  Add cooked wet mix.  Mix egg and ½ of the broth, add to bread mixture, toss.

Put in greased crockpot, cook on low 4-5 hours.  Continue to add broth around sides of crock pot and stir occasionally.

Cook on low 4 hours (0r less)

12-16 servings

CRANBERRY CHUTNEY  -  Karen Korican

1-     16 oz. can sliced peaches in light syrup

1-     12 oz. package of cranberries

1 C. Sugar

1 Medium onion chopped  (Yes, onion, you will be surprised!)

1 C. nuts, chopped

½ t. cinnamon

¼ t. ginger

Drain peaches, save juice, chop peaches.  Place cranberries, peach juice, sugar and onion in large pan.  Cook over medium  heat about 10 minutes till cranberries pop.
Add nuts, cinnamon, ginger and peaches.  Cook for 10 minutes.

Remove from heat, cool.  Refrigerate. Will stay in refrigerator for one month, or freeze 3 months.

Great as a side with turkey, even better on a turkey sandwich!

Sister Epperson's Recipe

PIE CRUST
1 cup shortening
2 cups flour
1 tsp salt
1/2 cup cold water
Cut shortening into flour and salt until mixture resembles course cornmeal
(use a pastry blender, forks, or finger tips). Add water and mix lightly to
forma ball of dough that holds together. Divide dough into thirds and shape
into flat circles. Lightly flour rolling surface and rolling pin. Roll
dough from center out to form a circle 10 inches in diameter. Dough should
be 1/8 inch thick or less. Loosen pastry from board and fold in half. Lay
dough across center of pie pan and unfold. Ease dough into pan to eliminate
air pockets between dough and pan. Trim off excess dough. Yield: 3 single
crusts.

APPLE PIE
Pastry for 2-crust, 9-inch pie
1 cup sugar
2 tsp flour
1/2 tsp nutmeg
1/2 tsp cinnamon
6-8 large apples (Granny Smith preferable)
2 TBSP butter
1 tsp milk 1/2 tsp sugar

Line pie pan using half of pastry. Roll out remaining pastry for top crust.
Mix sugar, flour, and spices. Spread 1 tsp of sugar mixture over bottom of
pie shell.  Pare and core apples; slice thin. Arrange apples in pie shell;
sprinkle with remaining sugar mixture. Dot with butter. Cut slits in top
crust; adjust over apples. Seal, trim, and flute edge. Brush top with milk;
sprinkle with 1/2 tsp sugar. Bake at 400 degrees for 50-60 minutes or until
pie crust is golden brown. Yield: 1 pie

Sister Dunn's Recipe

Easy Mac and Cheese Muffins 

2 Cups uncooked elbow macaroni

1 Tb butter

1 egg, beaten

1 cup milk

1 ½ cup shredded sharp cheddar cheese

1 ½ cups shredded mozzarella cheese

½ cup seasoned dry bread crumbs

2 teaspoons olive oil

½ teaspoon salt

Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops. Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape

Sister Harn's Recipe

Corn Chive Pudding 
Two 10 ounce packages frozen corn kernels, thawed
1/4 cup sugar
1 1/4 tsp salt
2 cups milk
4 large eggs
1/2 vanilla bean split lengthwise and seeds scraped
1/2 stick (1/4 cup) unsalted butter, melted and cooled
3 Tbs all purpose flour
1/4 chopped fresh chives
a pinch of nutmeg
Garnish: 3 Tbs chopped fresh chives

Preheat oven to 350 degrees, and butter a 1 1/2 quart pyrex.  In a food processor pulse half of corn until chopped coarse.  In a bowl stir together chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until combined well.  In another bowl whisk together milk, eggs, vanilla seeds,  butter, flour, and chives and stir into corn until combined well.  Pour pudding into dish or pie plate and sprinkle with nutmeg.  Bake pudding in middle of oven until center is just set, about 45 minutes.  Garnish pudding with chives.  Serves 8. 

Easy Roasted Potato Recipe

Easy Roasted Potatoes
3 medium potatoes, quartered or 10-12 small potatoes quartered.
2 Tbl olive oil, or margarine or butter melted
1/2 tsp onion powder
1/4 tsp garlic salt
1/4 tsp pepper
1/8 tsp paprika

Either preheat oven to 325 degrees to bake covered for 45+ min, or 450 degrees to bake uncovered for 30 minutes.  Place potatoes in a greased 9x9 baking pan.  Combine oil and seasonings.  Drizzle over potatoes, tossing to coat.  Bake either 325 degrees covered for 45 minutes, then uncovered for 10-20 minutes more until potatoes are tender and brown on the edges, or 450 degrees uncovered for 30 minutes stirring occasionally. 
  

Scalloped Potato Recipe

Scalloped Potatoes
1 1/2 c chicken broth
6 med. potatoes peeled and sliced
1/4 t. ground pepper
1 t.  Salt
Nutmeg
1 c. grated swiss cheese

Heat broth in large saucepan.  Add potatoes, pepper and seasoned salt.  Heat to boiling, turn down and simmer 5 min.  Do not drain.  Layer potatoes mixture and swiss cheese in baking dish.  Bake covered at 350 degrees for 1hr.  Uncover, sprinkle with parmesan cheese and continue baking until top is golden and potatoes are tender.  Makes 8 servings

Sister Sorenson's Recipe

The Best Baked Corn 
1/2 onion-chopped
1/2 red pepper - chopped
1 jalapeno - chopped
1 C milk
2 Tbsp butter
1 Tbsp sugar
2 Tbsp flour
1 -15oz can corn (whole and drained)
2 eggs (well beaten)

Saute onion, red pepper an jalapeno in sauté pan using 1 Tbsp. olive oil and 1 Tbsp butter.  Set aside.  In sauce pan boil 3/4 C milk with butter and sugar.  Dissolve flour in 1/4 Cup milk.  Pour flour mixture into milk mixture to make a thin white sauce.  Add to drained corn in a 1-1.5 quart pyrex loaf pan.  Min in eggs and stir.  Bake 1 hour at 400 degrees.  Can top with cheese if you like.

Pumpkin Spice Cake, Cranberry Sauce & Cranberry Orange Sauce Recipes

Pie a la Apple Recipe

Sister Higgin's Recipe

Cranberry Orange Relish Recipe

The Power of 30 Recipes

Recipes