Sunday, December 6, 2009

Broccoli Cheese Soup

By: Maggie Minson

4 cups water
4 chicken bouillon cubes
2 stems broccoli (cut)
6 carrots (cut)
1 onion (cut)

4 cups (1 quart) half & half
4 cans cream of potato soup
2 cups cheddar cheese

Boil first 5 ingredients covered for 15 minutes. Add to crock-pot and let cool. Add last 3 ingredients and warm.
(This sized recipe will feed a family of 6 or more. I usually do a half batch for my family. I also really like cheese and usually double the amount of cheese.

Thursday, December 3, 2009


By: Julie Randall

8 cups apple juice or cider
2 cups orange juice
1 cup fresh lemon juice
1 cup sugar
1/2 tsp ground cloves
1/2 tsp all spice
1/2 tsp cinnamon

Combine all the ingredients in a large pot; bring to a boil. Reduce heat and simmer uncovered for 15 min. Keep hot in a thermos. Makes about 12 cups. Alternately, it can be made in a crock pot, covered and heated on high for 1 - 1 1/2 hours. If doubled, 2-3 hours.

Relief Society Ham Roll-Ups

By: Michelle Brownell

6 slices Swiss cheese
6 slices precooked ham (sliced ¼ inch thick)
1 10-ounce package frozen broccoli spears (can use fresh)
1 (10 ¾ -ounce) can cream of mushroom soup
½ cup mayonnaise
½ teaspoon lemon juice
¼ teaspoon curry powder
1 cup onion rings, canned or frozen

Place a slice of cheese on each slice of ham. Place a broccoli spear on top.
Roll up and secure with toothpick. Place roll-ups in a greased, shallow baking dish.
Prepare sauce by combining soup, mayonnaise, lemon juice, and curry powder in a small
Saucepan. Cook and stir until heated through. Drizzle sauce on top of roll-ups and bake covered at 350
Degrees Farenheit for 25 minutes. Top with onion rings. Bake an additional 5 minutes. Makes 6 servings.

Eggnog with a "kick"

By: Jennifer Sunseri

Egg nog

Mix equal portions of egg nog and sprite. Enjoy!

Pumpkin Squares

By: Becky Woods

1 box yellow cake mix (save 1 cup for later)
1 egg
1/2 cup melted margarine

Mix and spread in the bottom of a 9x13 pan.

1 (15 oz) can of pumpkin
2 1/2 tsp pumpkin pie spice
1/2 cup brown sugar
1/4 cup sugar
2 eggs
2/3 cup evaporated milk
1/3 cup milk

Mix and spread over bottom layer

1/4 cup sugar
1 cup yellow cake mix
1 tsp cinnamon
2 Tbl softened margarine

Mix and crumble on top of pumpkin mixture

Bake at 350 for 40-50 minutes

Easy Gingerbread Cookies

By: Becky Woods

2 (3.4 oz) butterscotch instant pudding mix
3/4 cup butter
3/4 cup brown sugar, firmly packed
2 eggs
2 1/4 cups flour
1 tsp baking soda
1 Tbl ground ginger
1 1/2 tsp ground cinnamon

Cream pudding mix with butter and sugar; add egg, and blend well. Combine flour, baking soda, ginger, and cinnamon; blend into pudding mixture. Chill dough for 1 hour or until firm. Roll dough on a floured surface to about 1/4 inch thickness and cut with cookie cutter. Place on greased baking sheets. Bake at 350 for 8-10 minutes.

Cookie Press Shortbread

By: Nancy Lamb


1 cup butter
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/2 cup cornstarch


Preheat oven to 350 degrees. In a medium mixing bowl, cream together butter, confectioners' sugar, and vanilla until smooth with electric mixer. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.