Wednesday, March 9, 2011

Chicken Enchiladas

8 flour tortillas

½ c. chopped onion

2 minced garlic cloves
¼ tsp. pepper
2 T butter
3 T flour
8 oz. sour cream
2 c. chicken broth
4 oz. diced chilies
1 c. Monterey jack cheese
2 c. diced chicken
1 small can sliced olives
In a medium saucepan cook butter, onion, garlic and ½ can of olives until onion turns clear. Stir in flour, add sour cream, chicken broth and chilies. Continue to cook and stir until thickens slightly. Remove from heat and add ½ of cheese. Fill tortillas with a large spoon full of chicken and white sauce. Place in a 9x13 pan. Pour remaining sauce on top. Bake @ 350 for 20 minutes. Sprinkle with rest of cheese and olives over the top and bake another 15 minutes.
*Cover with foil for entire baking time or they will be dry.

Tuesday, October 5, 2010

Creamy Sourdough Snack

This EASY dip was a hit at a party I went to the other night. Enjoy! And, THANKS TASTE OF HOME! I love that website. I didn't use parsley, and I also used ALL of a 16 oz sour cream and all of an 8 oz. cream cheese. I added green onion to taste and guessed on the ham. It tasted lovely.

Creamy Sourdough Snack


  • 1-1/2 cups (12 ounces) sour cream
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/2 cup chopped green onions
  • 1 teaspoon Worcestershire sauce
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1-1/2 cups cubed fully cooked ham
  • 1 round loaf (1 pound) sourdough bread
  • Chopped fresh parsley, optional


  • In a saucepan, combine sour cream, cream cheese, onions and Worcestershire sauce; cook and stir over low heat until blended. Add cheese and ham; cook and stir until cheese is melted and ham is heated through. Cut off top of loaf; carefully hollow out top and bottom, leaving a 1/2-in. shell. Cut bread into cubes. Pour dip into shell; sprinkle with parsley if desired. Serve with bread cubes. Yield: 3-1/2 cups.

Friday, October 1, 2010

Relief Society Recipes

Hey everyone...I finally got all the recipes from the Pheasant Pointe Third Ward Fall Recipe Exchange posted.  I hope I got them all right.  If you see any errors please let me know!  Thanks so much for the great recipes! 

Tres Leche Milk Cake


1 ½ cups flour
1 tsp baking powder
½ cup unsalted melted butter
2/3 cup sugar

Milk Sauce
2 cups whole milk
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 ½ cups heavy whipping cream
1 cup sugar
1 tsp vanilla
1 TBSP vanilla

Preheat oven to 350 degrees. Line the bottom of a 9 X 13 pan with parchment paper.
In a standing mixer, beat the eggs with sugar until light in color and thick, about 5 minutes. Stir in butter and vanilla.
Sift the flour with the baking powder and salt.
Fold the dry ingredients into the egg and sugar mixture. Fold gently and do not over mix.
Spread the batter into the pan and bake for 30-40 minutes or until toothpick inserted into center of cake comes out clean, and cake just starts to spring back to the touch.
Whisk together the condensed milk, the evaporated milk and the cream, and pour over the hot cake.
Let cake cool and soak up the liquid. (I like to let it sit over night in the refrigerator.)
 Beat remaining cup of whipped cream with 2 TBSP of sugar and 1 tsp vanilla until stiff peaks form. Fill pastry bag fitted with a

star tip with the whipped cream.
Leaving cake in pan, decorate surface of cake with whipped cream, then top with fruit. Chill for several hour or overnight.
Serve chilled
**to make individual servings: when the cake comes out of the oven, cut circles of cake with a biscuit or cookie cutter to fit individual serving dish. Soak cake circles with the milk mixture and let cool. Decorate with whipped cream and fruit and refrigerate.
**Note about baking pans: tres leche is often served right out of the pan, but there are certain occasions like birthdays where you might want a more attractive presentation. You can bake the cake in 2 round cake layer pans, but once they are out of the oven, give them at least 12 hours to soak up the milk while the cakes are still in the pans, in the refrigerator. Once they have soaked up all the milk and are very well chilled, you can unmold them, and ice them with the Italian meringue or whipped cream. It helps to line the bottom of the pans with parchment paper. Another possibility is to bake the cake in a 10 inch spring form pan, and then remove the band around the cake once it is well chilled and has absorbed the milk.

submitted by Tiffany Fletcher

Best Ever Cobbler

1 cup flour

1 TBSP baking powder
1 cup sugar
1/8 tsp salt
2/3 cup milk
¼ cup melted butter
32 oz. can fruit

Melt butter in the bottom of a baking dish.
In separate bowl sift together dry ingredients and stir in milk.
Spread batter in the bottom of the baking dish.
Pour the fruit and the juices over the top of the batter.
Bake at 350 for 40 minutes.
Great for Dutch oven cobbler. Best if doubled when using Dutch oven.

submitted by Tiffany Fletcher

Pumpkin Delight

6 eggs

3 cups pumpkin
1 ½ cups sugar
2 cups milk
1 tsp salt
1 tsp ginger
2 tsp cinnamon
½ tsp cloves

1 box yellow or white cake mix
½ cup butter
½ cup chopped nuts (almonds or pecans)

Mix all ingredients together and place in 9 X 13 pan.
Mix together topping ingredients and crumble on top of pumpkin mix.
Bake at 350 degrees for 50 minutes
Top with whipped cream to serve.

submitted by Kristi Gagon

Chocolate Mint Apple Fondue


1 can of sweetened condensed milk
1 cup chocolate chips
10 peppermint patties

1. Cook over low heat until melted.
2. Serve with apple slices. Note: you can substitue a cup of peanut butter for peppermint patties.

submitted by Cheryl Tenney

Betty's Butter Cookies

3 cubes soft butter

1 cup sugar or 1 1/3 cup sweetener
2 1/2 cups flour (too sticky or until not)
1 tsp. Vanilla
1/2 package of slivered almonds

1. Stir and knead well.
2. Bake at 350 degrees for 12 to 14 minutes.
3. Flatten cookies with wet fork in criss-cross markings.

submitted by Betty Hertig

Caramel Apple Crisp

1/2 cup caramel topping (the kind you would put on top of ice cream)

1/2 teaspoon ground cinnamon
6 baking apples (I like to use Golden Delicious), peeled, and cup into 1/2 inch
slices about 6 cups
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter, cut into small pieces
2/3 cups quick-cooking oats

1. Heat oven to 375 degrees.
2. In a large bowl, stir together caramel topping and the cinnamon until well mixed. Add peeled and sliced apples; toss until evening coated. Spread in ungreased 8-inch square (2 quart) glass baking dish.
3. In same bowl, mix 2/3 cup flour and the brown sugar. Cut in butter using a pastry blender or fork, until the mixture looks coarse crumbs. Stir in oats. Crumble mixture over apples in baking dish.
4. Bake 45-50 minutes or until apples are tender and topping is golden brown.
5. Top with a scoop of vanilla ice cream or whipped topping, then drizzle extra caramel topping over all.

submitted by Misty Shawcroft

Pupmkin Bars

1 2/3 cups granulated sugar
4 eggs
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon of cinnamon (optional-I usually don't use it)

1. Preheat the oven to 350 degrees F.
2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 1cookie sheet. Bake for 30 minutes. Let cool completely before frosting.
3. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and cinnamon mix again. Spread on cooled pumpkin bars.
4. Cut into bars and serve!

submitted by Misty Shawcroft