Cookie Recipes from the General Women's Broadcast

Here is the Link to the Recipes!  If the sisters are wanting to know how we got the giant size cookies that were served, we used a 3 ounce ball of dough or a #12 disher to scoop the dough with.

Food Storage Notes

Here is the link to the "food storage calculator" http://foodstoragemadeeasy.net/babysteps/step-4-long-term-food-storage-planning/

Here are the links to my notes that I had at the food storage class: Food Storage Outline

Food Storage Recipes

Food Storage worksheet

If you have any questions please feel free to call, text or email me!  (Tarrah 801-540-9409, Tarrah@digis.net)

Here is a link to the dessert recipe that Julie Hendrickson brought to this activity.

Recipes from the Stake Women's Conference Luncheon

Chocolate Chip Cookies

8 ½ ounces cake flour

8 ½ ounces bread flour

1 ¼ teaspoons baking soda

1 ½ teaspoons baking powder

1 ½ teaspoons kosher salt

1 ¼ cups (10 ounces) butter, at room temperature

1¼ cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons vanilla extract

16-20 ounces chocolate chips.  Mix different kinds of chocolate (bittersweet, semi sweet, milk, butterscotch, white) according to preference

Directions:

 1.  Sift together cake flour and bread flour, baking soda, baking powder and salt into a large bowl and set aside.

 2. Cream together the butter and sugars until very light, about 5 minutes.  Add the eggs mixing until fluffy then add the vanilla.  Gradually add the dry ingredients and mix until just combined.  Fold in the chocolate chips.

 3.  Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours. I know this is a little unusual but allowing the dough to rest will soften the gluten and make a very tender and wonderful cookie.

 4.  When ready to bake reheat oven to 375 degrees.  Line a baking sheet with parchment paper.

 5.  Scoop1/4 cup of dough, roll into a ball and place on baking sheet (you should get 6 on a sheet depending on the size of the cookie sheet).  Bake until golden brown but still a little soft in the center, 12 minutes, depending on your oven.  Allow cookies to cool several minutes on the baking sheet before transferring to a wire rack to cool completely.

Recipe makes 25 jumbo cookies.  Adjust baking time for smaller sized dough balls.

Sandwiches from the 2015 Women’s Conference

Bread: Focaccia

Spread:  Sun dried tomato mayonnaise and store bought pesto

Filling:  Turkey, ham and spring mix

Sun Dried Tomato Mayonnaise

2 cups mayonnaise

1-2 cloves garlic

1/2 cup sun dried tomatoes, rehydrated or oil packed and well drained

In a blender, food processor or by hand finely chop the sun dried tomatoes and garlic.  Add to the mayonnaise and stir/process until combined.  Can be used right away but is best if it sits for a few hours.  *I usually add a 3-4 Tablespoons of finely grated fresh parmesan cheese and about 1/2 tsp of dried basil.

Focaccia Bread

The bakery in Harmon’s and Granato’s in SLC have an excellent focaccia bread you can purchase already made. To save time and money for the Women’s Conference luncheon we came up with something we are calling “Pho-caccia” made with pizza dough purchased from the Sam’s Club food court.  They are sold in boxes of 20 for about $16.  Heres how we made it.

2 pizza dough balls, thawed in refrigerator overnight (we actually used 2 and 1/3 to make the thickness we desired)

1/4 c olive oil

2 tsp course salt

2 cloves garlic, finely minced

2 tsp dried or 1-1/2 T chopped fresh Italian herbs (rosemary, thyme, basil, parsley)

Prepare a 12 x 16 bun pan with 1 T of the oil and sprinkle with 1/2 tsp of the salt. Roll cold dough into a rectangle and place into the pan.  When dough comes to room temperature spread on 2 T oil, the garlic, and 1 tsp of the salt.  Using your finger tips push the dough to fit the pan.  As you are doing so, spread your fingers out and make a lot of holes all the way through he dough allowing the oil into the holes.  This will help to flavor the otherwise flavorless dough and create the characteristic craggy look of focaccia.  Let the dough rise until nice and light, about double in size.  Before baking, drizzle with the reminding oil, 1/2 tsp salt, and the herbs.  Bake on the bottom rack of the oven at 425 degrees until done, about 15 minutes.  Let cool 20-30 minutes before removing from the pan or you can leave in the pan until serving.

Recipes from our RS birthday dinner in March 2015

Kalua Pork

1 Large boneless pork roast

approx 4 TBSP or about half of a 4 oz bottle of liquid smoke

1 1/2 TBSP coarse sea salt

1 cup water

place pork roast in crock pot with water. Pour remaining ingredients over the roast. Cook on low for approximately 8 hours or until pork easily shreds. Remove pork from crock pot drain half of the liquid. Shred pork and remove any fat. Return to crock pot and serve from crock pot. You can top with any sauce of your choice and or leave as is.  

*Works well over rice or makes yummy pulled pork sandwiches.

Orange Chicken

4-5 boneless chicken breasts

3/4 cup Orange Marmalade

3/4 cup BBQ Sauce of choice (I personally like a sweeter sauce with this recipe)

2 TBSP Soy Suace

Place ingredients in crock pot. Cook on low for approximately 5 hours.

Coconut Rice

2 cups uncooked Calrose Rice

2 2/3 cups water

1 teaspoon chicken bouillon

1 tablespoon butter

1 (14 ounce) can coconut milk

¼ cup white sugar

1 can red beans (optional)

 Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk, beans and sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.

Freezer Meals Class

Types

There are 4 basic types of freezer meals

1-crockpot- these are preassembled crock pot meals that you freeze uncooked and cook the day of in your crockpot

2-oven meals- these are preassembled non cooked  freezer meals that you cook the day of in your oven

3-precooked meals- these you cook before you freeze.  All you have to do is thaw and if needed reheat before serving.

4- meal components- these are not entire meals but components that you cook ahead of time and freeze to make meal prep faster

Supplies needed:

Containers to freeze your meals in: Ziploc bags work well for crockpot meals, tin oven containers work well for oven meals- that way your few casserole dishes are not unavailable.  Some people will line their casserole dish with plastic wrap or foil, freeze in the dish and then once frozen pull out and wrap and store in the fridge.  When ready to cook they pop it into the casserole dish.  Tupperware is not recommended unless you will be filling it full, you want as little air as possible.  For some items vacuum sealing works well also, usually you want to freeze the item first.

Tips;

-Plan ahead- figure out what recipes you want to do and buy all the ingredients at once.  Set aside a morning or afternoon to assemble all at once.  It makes it faster if you can cut all the veggies for all the meals at one time etc.  Use an assembly line.

-Lay your bags flat to freeze.  They store better in the freezer.  Make sure also to get as much air out as possible

-Write your cooking instructions on your bag BEFORE you fill it.  Trust me. 

-the seasoning gets less intense in freezer meals.  You may want to adjust accordingly.

- if you are freezing individual items (like muffins, taquitos etc) freeze first in a single layer on a cookie sheet and then put in bags or other containers after they are frozen

-for casseroles put a layer of plastic wrap on top and then foil.  Be sure to remove the plastic wrap before cooking!

- you do not have to thaw before you cook but remember it will take longer to cook if you start from frozen!

- look at what your family normally eats- what can be frozen?

Good websites to start at : 

http://www.mamaandbabylove.com/2011/04/05/freezer-cooking-with-slow-cooker-recipes/

http://www.ringaroundtherosies.net/2012/02/freezer-cooking.html

http://www.mommysfabulousfinds.com/2013/06/8-easy-crock-pot-freezer-meals-make-dinnertime-easy.html

http://www.mommysfabulousfinds.com/2013/05/5-easy-crock-pot-recipes.html

http://www.sixsistersstuff.com/2012/09/slow-cooker-freezer-meals-make-8-meals.html

http://www.lovingmynest.com/learning-activities/freezer-crock-pot-cooking-day/

http://freebies2deals.com/2014/10/frozen-crock-pot-meals-save-money-save-time-2.html

http://www.ourbestbites.com/2012/06/how-to-stock-your-freezer-with-freezer-meals/

Things we like to do:

Muffins for breakfast

Taquitos

enchiladas

Breakfast sandwiches

quiche

lots of chicken with a sauce in the crock pot (sticky chicken, orange chicken, maple dijion, bbq etc)

soups

pancakes/ waffles

Recipes:

Here are a few recipes that my family likes: 

Sausage and Black Bean Stew (we just call it Black bean soup at my house) – freezer meal style

(adapted from Fix it and Forget it Lightly cookbook)

1 med onion chopped

1 bell pepper chopped

1 cup celery sliced

3 15oz cans black beans, drained (no salt added)

1 14oz can chicken broth (low sodium)

2 4 oz cans green chilies chopped

3 cloves garlic minced

1 tsp cumin  

¼ tsp  ground chipotle chili (or other chili powder) (if you like it spicier you can double it- that is what I did in the bag I kept)

3/4 tsp ground coriander

1 ½ ysp dried oregano (Mexican style best but any will do)

1 lb turkey sausage thinly sliced (the smoked sausage kind tastes best)

Salt to taste

Add all ingredients except sausage to crockpot (or put in freezer bag and freeze- put in crock pot when ready to cook- freeze sausage in a separate bag) and cook on low for 5-7 hours. Remove 1 ½ cups of mixture and puree in a blender (or use an immersion blender right in crock pot and do about 1/3) and return to crockpot.  Add the sliced sausage 30 min before serving.   We like to top with lime juice, Mexican cheese (such as cojita ) and sour cream. (if I am being super healthy I go really light on the cheese and no sour cream).

Chipolte Lime Chicken Crock Pot

Adapted from several recipes online

Serves 6

2- 3 lbs chicken (breasts or thighs- enough for 6 people)

1 15 oz can black beans (optional)

1 bell pepper sliced

1 c carrots chopped

1 c celery chopped

1 onion diced

1 8oz can tomato sauce

1 15 oz can diced tomatoes mexican style (if you can find the fire roasted ones those are yummy)

3/8 c lime juice (about 2 limes depending on size)

1 ½ TBS minced chipotle chiles in adobo sauce

3 cloves garlic

Season chicken with salt and pepper.  Combine all ingredients.  Cook in slow cooker on low 6-8 hours.  Serve with rice or tortillas. Top with avocado and cilantro

Not my idea but my friend Vicki  took some chicken breasts, pounded them flat, dipped in egg then panko bread crumbs and froze them. I'm guessing she put them on a cookie sheet because they are very flat then put in a freezer Baggie. She gave these ideas for serving: bake at 450 for 12-15 min(no need to thaw) flip once while cooking. Or cook in a skillet- heat 2 tablespoons of oil at med-high heat, cook chicken in batches until golden brown about 2 min per side. Here's a simple sauce she recommended: Stir in 1/2 cup half &half, 1/2 cup goat cheese, 1/4 cup chopped parsley and 1/4 tsp each salt & pepper. Serve over chicken. I'm thinking you could substitute Parmesan for goat cheese and add a little garlic for an Alfredo style sauce.

Baked Creamy Chicken Taquitos
Original Recipe by Our Best Bites

Ingredients

1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic, or garlic powder
3 Tablespoon chopped cilantro
2 Tablespoon sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack or plain jack cheese
small flour or corn tortillas
kosher salt
cooking spray or olive oil

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.   You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they’re easier to roll.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges.  Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.  Dip in sour cream, or our favorite: Creamy Lime-Cilantro Ranch.

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Yields 12-16, when using 6″ tortillas, depending on how full you make them.

Paul's Amazing Apple Pie Recipe!

Hi Ladies! We had a great activity yesterday! Paul did a great job teaching his secrets, and it was fun to learn together!

Here is the recipe and instructions for Paul's apple pie recipe! His "family secret" recipe can also be found in the red and white book! Included in this post are the changes that Paul makes.

Paul’s Amazing Apple Pie

6 cups thinly slice, peeled cooking apples (approx. 2 pounds). Paul uses 10 apples and varies them: granny, delicious, fuji, gala, etc. 2 of each kind - also he stacks his apple pie above the pie plate, as it cooks down.

1 cup sugar

2 tablespoons flour

½ to 1 teaspoon ground cinnamon

Dash ground nutmeg

1 tablespoon of butter. Paul uses about 1/4 cup of butter

Combine sugar, flour, cinnamon, and nutmeg. (For a very juicy pie, omit the flour). Add sugar mixture to the sliced apples; toss to coat fruit. Fill a pastry-lined 9 inch pie plate with apple mixture; dot with butter. Adjust top crust. Seal and flute edge. Sprinkle some sugar atop, if desired.  Paul adds butter to the top of the crust.

Cover edge of pie with foil. Bake 375 for 25 minutes. Remove foil; Bake for 20-25 minutes more or till crust is golden. Cool. Serves 8.

Pie crust for a single crust recipe:

1 ¼ cup flour

½ teaspoon salt

1/3 cup shortening

3-4 tablespoons cold water

Pie crust for a double crust pie:

2 cups flour – Paul uses freshly ground hard red wheat

1 teaspoon salt

2/3 shortening

6-7 tablespoons cold water (Paul uses ice in his water to get the water REALLY cold)

In a mixing bowl, stir together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball. On a lightly floured surface flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim to ½ inch beyond edge of pie plate; fold under extra pastry. Make fluted, a  rope-shaped, or scalloped edge. Do not prick pastry. Bake as directed in individual recipe.  Paul "bastes" the crust with melted butter before baking, and midway through baking when he removes the foil from the edges.

*Pie can be prepared and then placed in the freezer, just thaw before baking!