An Apple a Day, Keeps the Doctor Away!

Did you know?

• More than half of all apples grown in the United States for fresh eating come from orchards in Washington state.
• One apple has five grams of fiber, supplying 20 percent of the daily fiber recommendation.
• Americans eat approximately 19 pounds of fresh apples annually, compared to about 46 pounds consumed annually by residents of European countries.

Care and Handling

Selection
1. An apple's skin should be shiny, not dull. This tip's important ... dull appearing apples won't be crisp and tasty.
2. Your apples should be firm and free of bruises and punctures.

Storage
Keep apples refrigerated at about 32 degrees Fahrenheit. Fruit bowls are beautiful, but your apples won't stay crispy for long on the countertop.

Preparation
Prepare apple dishes just before serving to minimize browning (oxidation). Protect cut apples from oxidation by dipping them into a solution of one part citrus juice and three parts water.


Apple Ideas and Recipes:

Apple Oatmeal Bars
Ingredients:
1/2 cup packed brown sugar
1/3 cup butter or margarine, softened
2 large eggs
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1 teaspoon cinnamon
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 Golden Delicious apples, peeled, cored, and diced
1 cup quick-cooking rolled oats
1/2 cup coarsely chopped nuts plus more for garnish, if desired
1 cup prepared vanilla icing (optional)

Method:
1) Heat oven to 375 degrees F. Grease a 9-inch square baking pan. In large bowl with electric mixer, beat brown sugar and butter until creamy. Add eggs; beat until light and fluffy.
2) Combine both flours, the cinnamon, baking powder, baking soda, and salt; stir into butter mixture until blended. Stir in apples, oats, and nuts. Spread mixture in pan and bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely. If desired, top with icing and garnish with nuts before cutting into bars.

Apples n’ Oatmeal
Cut up one apple into bite sized pieces and put into sauce pan with 2 cups water, cinnamon (1/2 tsp), and a pinch of salt. Boil water and apples until just tender. Add two cups of oatmeal and cook for 5 more minutes. Serve with brown sugar and milk, as desired.

Cascade Chunky Applesauce
Ingredients:
4 lb. Washington Golden Delicious or Granny Smith apples
2/3 cup sugar
3 tablespoons fresh lemon juice
4 ounces water
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons vanilla extract

Method:
1) Peel, core and chop apples. Sprinkle sugar over apples. Combine lemon juice and water. Pour over apples; stir gently.
2) Transfer apples to sauce pot. Bring to boiling; cover and reduce heat to low. Cook 10 minutes or just until apples are soft, not mushy.
3) Stir cinnamon, nutmeg and vanilla.
4) Puree 1/3 of apples and cooking liquid in food processor or blender, until almost smooth. Return to sauce pot.
5) Cool or serve warm over ice cream; pork or lamb chops, or as a side dish to burgers or sandwiches.

Red Cinnamon Apples – (Stevens Family)
6-8 Jonathan or Yellow delicious apples, peeled, cored, and cut into 4 slices.
6 cups sugar
3 cups water
Red food coloring
Cinnamon Sticks (about 4)

Cook sugar and water on stovetop ‘til dissolved – don’t boil yet. Position apple slices in pot with mixture. Cook until tender (10-20 minutes). Don’t over-cook. Add cinnamon sticks and food coloring at the end of cooking time. Let stand covered in the fridge overnight. Serve cold.

Crunchy Apple Stir Fry
Ingredients:
1/2 cup sliced onion
2 medium carrots, thinly sliced
1 1/2 teaspoons vegetable oil
1 teaspoon crushed dried basil
1 cup fresh or thawed frozen snow pea pods
1 tablespoon water
1/4 teaspoon ground ginger
1 Gala or Golden Delicious apple, cored and thinly sliced

Method:
1) In large skillet, heat oil over medium-high heat; add onion, carrots, and basil; stir fry 3 minutes. Add pea pods, water, and ginger; stir fry 2 minutes. Add apple and cook 2 minutes longer. Serve hot.

Caramel Apple Dip
1 8oz package cream cheese
1 cup brown sugar
¼ cup powdered sugar
1 tsp vanilla
½ cup Heath chips
¼ cup vanilla yogurt
Place all ingredients in a blender; blend together. Serve with sliced apples.

Dried Apples (slices or wedges)
1. Fruit fresh
2. Lemon juice
3. Cinnamon and sugar
4. Jello – prepare jello as directed except without adding the cold water. Dip apple slices into jello and then dry.

Apple Leather - spray dryer sheet with Pam, spread about 2 cups of puree onto each dryer sheet. This works great with bottled apples (pureed) or applesauce. You can also add cinnamon if you want.

Apple Witches – sliced apples with peanut butter on top. (what a festive little treat!)


Caramel Apples/Candied Apples
"The caramel coating is very gooey, so refrigerate the apples for about 15 minutes, or until the caramel has firmed up. (You will need 6 wooden craft sticks for this recipe.)"

PREP TIME 8 Min
COOK TIME 2 Min
READY IN 25 Min
Original recipe yield 6 caramel apples

INGREDIENTS
• 6 apples
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons milk

DIRECTIONS
1. Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
2. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
3. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

TIPS & TRICKS
• To cover apples, turn while dipping them. The smaller the dish, the better. A 4-cup pyrex container works well.
• Make sure apples are nice and cold before starting. Refrigerate overnight, or place in freezer for 15 minutes prior. This helps the caramel to set.
• After dipping in caramel, let set. Then dip in chocolate or vanilla almond bark, oreo cookies, crushed graham crackers, sprinkles, candy corn, nuts, chocolate chips, crushed candy bars, etc. Be creative!
• To serve in pieces, cut in pattern of a tic-tac-toe board around the stick. It’s so much easier for my kids to eat it this way!

 
Apple Muffins (Rebecca Gregoire)
Mix:
1 beaten egg
1/2 cup milk
1/4 cup oil
1 cup grated/chopped apple (1 large)
 
Mix:
1 1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
 
Mix wet and dry ingredients together but don't over stir. Fill greased tin or muffin cups. Sprinkle with cinnamon and sugar. Bake at 400 degrees for 20 minutes.
 
 
No Roll Pie Crust (Marnie Criddle)
Mix together:
2 cups flour
3 T sugar
1 tsp salt
 
Beat with a fork:
2/3 cup oil
1/4 cup milk
 
Add dry ingredients to liquid mix, stir with fork. Save a generous 1/3 to sprinkle on top. Mold in pie pan with fingers. Bake 30 min. at 400 degrees with apple pie filling. Do not under cook. *For crust only (such as to use for a creme pie) bake 10-12 min at 425-450 degrees.
 
 
Apple Pie Filling (Marnie Criddle)
6 qts peeled, cored and sliced apples
5 1/2 cups white sugar
1 1/2 cups clear jel (avail at Kitchen Kneads)
1 Tbsp cinnamon
2 1/2 -3 cups cold water
5 cups apple juice
3/4 cup lemon juice
1/8 -1/4 tsp nutmeg
1 tsp. almond extract (opt)
 
Put apple slices in fruit fresh to prevent browning while sauce is being prepared.
Sauce: Combine all ingredients except lemon and almond.  Bring to a boil then add lemon and almond. Fold in apples and put in jars leaving 1" headspace (high altitude leave more). Process 35 min. in hot water bath. *Sauce has lumps until the very end.
 

Cha Cha Cha Salsa (Washington Apple Commission)

3 medium Red Delicious apples, cored and chopped
2 (4 ounce) cans diced Green Chiles
1/2 cup raisins
1/2 cup thinly sliced green onions
1/3 cup cider vinegar
3 T brown sugar
1/4 tsp ground cumin (optional)
Combine apples, chiles, raisins, onions, vinegar, sugar and cumin in medium bowl. Cover and chill at least 1 hour. Serve with grilled chicken or pork.
*2900 Euclid Avenue, Wenatchee, WA 98801 - Phone (509) 663-9600 - Copyright 2007*



Apple Buttermilk Loaves (Washington Apple Commission)
3 cups flour
1/2 tsp each baking soda and baking powder
1/4 tsp salt
1 cup butter or margarine
1 cup each granulated and packed brown sugar
3 eggs
1 tsp vanilla
3/4 cup buttermilk
1 1/2 cups (about 1/2 lb. or 1 large) pared, cored and finely chopped Rome Beauty apples
1/2 cup nuts
1 tsp grated orange peel

Combine flour, baking powder, soda and salt. Set aside. Cream butter and sugars; beat in eggs one at a time and vanilla. Stir in buttermilk alternately with flour mixture. Fold in apples, nuts and orange peel. Pour into two 8 1/2 x 4 1/2 x 2 5/8 inch greased and floured loaf pans. Bake at 350 degrees for 50 to 60 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely on wire rack. Wrap and let stand overnight to allow flavors to blend. Makes two loaves.
*2900 Euclid Avenue, Wenatchee, WA 98801 - Phone (509) 663-9600 - Copyright 2007*


 
 

APPLES! APPLES! APPLES!

This Thursday Night, 7PM

Lindsey Steven's Home

Come for demos, tasty samples and FUN!

Calling All Recipes...

The produce is in and it's time to create! What are YOU doing with all that zucchini? We are looking for delicious and creative ways to use our garden produce. Please email any recipes you have and are willing to share to Amy Jensen (a.m.jensen@Hotmail.com). I will post them quickly so we can all make the most of our gardens this year!

30 Minute Meals

Thanks Jenny for the great tips and ideas! Thanks to everyone who came. It was so nice to have a crowd! Here are the recipes I promised to post:

Quick Chicken
Prep Time: 5 min. Cook Time: 30 min. Yield: 4 servings

4 skinless, boneless chicken breast halves
4 oz Dijon mustard
1/2 cup cream
1 small bottle marinated artichoke hearts (optional)
1 cup grated Parmesan cheese
salt and pepper

Preheat oven to 400 degrees. Place chicken in a 9x13 baking dish. Slather chicken evenly with mustard, add artichoke hearts if desired. Pour cream over top and then sprinkle with cheese. Bake at 400 degrees for 30 minutes. Salt and Pepper to taste and serve.


Couscous with Scallions (Green Onions)
Prep Time: 5 minutes. Standing Time: 5 minutes. Cook Time: 5 minutes. Yield: 4 to 6 servings.

1 Tbsp canola oil
1 1/2 cups chicken broth
1/2 cup chopped scallions
1 cup plain couscous
2 Tbsp chopped parsley
salt and pepper

In medium sauce pan, combine oil and chicken broth. Bring to simmer. Stir in scallions and couscous and cover pan. Remove from heat and let stand for 5 minutes. When couscous has absorbed all the liquid, fluff it with a fork and add parsley, salt and pepper. Serve warm.


Iceberg Lettuce Salad
Prep Time: 5 minutes. Yield: 6 servings

1 head iceberg lettuce
1 basket of grape or cherry tomatoes
1/2 cup bacon bits
6 oz. blue cheese crumbles (or any other cheese you'd rather use)
Blue Cheese or French dressing
Optional toppings: hard boiled eggs sliced, poppy seeds, black sesame seeds

Wash lettuce and cut into wedges. Top with tomatoes, cheese and bacon bits. Pour selected dressing on top and serve.


Creamy Orange Fluff
Prep Time: 5 minutes. Yield: 6-8 servings.

3 oz. pkg orange gelatin mix
8 oz. thawed whipped topping
12 oz. cottage cheese
13 oz. pineapple tidbits
11 oz. mandarin oranges

Combine first 3 ingredients in a serving bowl. Mix well. Fold in remaining ingredients. Cover and refrigerate until serving. Serve with vanilla wafers or graham crackers.


BBQ Cups

3/4 lb ground beef
1/2 cup BBQ sauce
2 Tbsp brown sugar
1 Tbsp onion
1 can Pillsbury biscuits
3/4 cups grated cheese
Additional toppings: chopped tomatoes, chopped green onions, sour cream

Shape biscuits into muffin cup pan, pressing into the bottom and up the sides. Brown meat and onions together. Drain. Add BBQ sauce and sugar to meat. Spoon meat mixture into biscuit cups. Top with cheese, tomatoes, onions and anything else you can think of that you might want. Bake 10-12 minutes at 400 degrees. Serve with sour cream.


White Bean Chili
Prep Time: 20 min to cook and shred chicken, 10 min for the rest. Yield: 5-6

1 1/2 chicken breasts
1 can diced green chilies (undrained)
1 can corn (undrained)
1 can Great Northern beans (undrained)
1/2 tsp. ground cumin
1 can cream of chicken soup
1 1/2 Tbsp Lime juice

Cook and shred chicken. In a large soup pot add all ingredients. Stir and cook until warm. Serve with sour cream, cheese, avacados and tortilla chips.


Yoplait's Vanilla Whip (Aubrey Anderson)

Combine 2 lbs yogurt and 1 vanilla pudding mix (dry); stir in 1 container whipped topping and fresh or thawed frozen fruit. Marshmallows optional.


As mentioned in the class, one of the most time consuming things about making meals is coming up with WHAT TO MAKE. Jenny handed out an organizational spreadsheet that has a place to list family favorite recipes, the time it takes for each one, where the recipe is found, any major ingredients that would need to be purchased first, good sides that go along with it and the date that it was last served.

Other ideas that were mentioned included making a weekly or monthly menu plan. I use this method and though I don't use it ALWAYS, it makes my life so much easier. I find that my meals are healthier, more varied and I use my food storage! I update my weekly meal plan on Sunday evenings. I don't go strictly by the day, but look at it more as having seven options for the week, to use on any given day that I choose. It's just nice having a plan; we all know things get in the way and activities pop up. Don't stress. It's just a guide.

Find whatever works for you and go for it. Plan in advance, make lists, make larger portions then freeze half, etc. We hope these ideas help save time in the kitchen! Happy cooking.

Quick'n Easy Meals

THURSDAY, AUGUST 20th

Amy Jensen's Home
408 West 3750 South

7:00 PM

Come get delicious and fast meal ideas presented by Jenny Collumber!

NO COOKING CLASS IN JULY

Due to busy schedules, we are taking a short break from the cooking class this month! Enjoy the warm weather and go do something fun. We'll meet again on the third Thursday in August and talk about QUICK and EASY MEALS.

Fabulous Freezers

Thanks to Lindsey for letting us come to her home and thanks to Carol Garner for sharing with us helpful tips and techniques for freezing food. Carol has great, quick ideas such as freezing fruit (banana chips, grapes, apple slices, berries, etc.) instantly creating easy and healthy snacks. I'd never thought of doing bananas that way. She brought some for us to try and they were tasty!
Also, a big thanks to those who brought a special treat to share. We sampled several different dishes and they were all amazing. Recipes are coming, so stay tuned....

For more information on freezing, check out the following resources:

**Fruit Freezing Methods**
Website: http://extension.usu.edu/files/publications/publication/FN_215.pdf or obtain a written copy at the USU Extension office located in Logan City's Office Building. It contains a comprehensive list of fruits, how to freeze them, instructions for syrups, and the types of containers to use.

**Freezer Meals and Mixes**
http://extension.usu.edu/duchesne/files/uploads/FCS/Freezer%20Meals/freezermeals%20and%20mixes_updated%20Mar08.pdf or obtain a written copy at the USU Extension office. This is a wonderful packet full of instructions as well as a three week menu complete with recipes!! Check it out!!

**Ball Blue Book of Preserving**
Buy online at http://theconsumerlink.com/product_detail.asp?BID=FreshPreserving&T1=TCL+14400214001&navStart=14 ($5.49) or watch for it in stores during the canning season. Also, the USU Extension office may have copies available for purchase. This is a great resource for canning, freezing and drying a wide variety of food.

RECIPES:

Frozen Raspberry Dessert (Lisa Saraiva)

1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup cold butter or margarine
1/2 cup chopped pecans
2 cups fresh or frozen raspberries or strawberries
(thaw if frozen)
1 cup sugar
1 tsp. lemon juice
1 cup whipping cream, whipped

Mix flour and brown sugar and cut in the butter until crumbly; add the pecans. Press in an ungreased 9-inch square baking pan and bake at 350 for 15 minutes until light brown. Cool on a wire rack. When cool, crumble the pecan mixture and set aside 1/2 cup for dessert topping. Sprinkle the remaining mixture into a 9x13 pan and press down lightly.

In a large mixing bowl, beat the berries, sugar and lemon juice until well blended. Fold in whipped cream and spread evenly on top of crust. Sprinkle with reserved pecan mixture. Cover and freeze 8 hours or overnight. To serve, cut into squares and top with additional whipped cream and fresh berries.


Frozen Ice Cream Dessert (Joanne McBride)

1 cube of Butter
2 cups Rice Krispies
1 cup Brown Sugar
1 cup Coconut Flakes
3/4 cup ground Cashews
1/4 cup ground Almonds
1/2 gallon Ice Cream, Strawberry or Vanilla

Mix together Butter, Rice Krispies, Brown Sugar, Coconut Flakes, Cashews, and Almonds. Place 1/2 of the mixture in a 9x13, then spread Ice Cream and then the rest of the mixture on top. Put in freezer until Ice Cream is firm or ready to serve.

Come CHILL With Us

When: Thursday, June 18th, 7 PM
Where: Lindsey Steven's Home
What: Come learn how to make the most of your freezer, how to make quick and easy freezer jam, as well as tasty freezer desserts!

More to come....

Also, mark July 16th on your calendar....We're thinking of exploring QUICK N' EASY MEALS....any thoughts?

Helpful Crock Pot Tips by Joanne McBride

Tips for Recipe Success

Buy roasts and other large cuts of meat that will fit in your crock pot, or plan to trim them to fit.

Remove skin from poultry and trim excess fat from other meats before cooking.

Fresh root vegetables, such as potatoes, carrots, and onions should be placed in the bottom of the pot, under the meat, for faster cooking. They tend to cook more slowly than meat.

When thickening sauces near the end of cooking time, turn the heat setting to high to speed the process. Taste the liquid first, though; if it lacks flavor, it may be best to reduce by simmering several minutes uncovered.

DO taste and season. Since slow cookers sometimes dilute flavors over a long period, be creative with your seasonings. Seasoned salt, garlic powder, seasoned pepper, and complementary herbs and spices are best added near the end of cooking.

Colors tend to face in slow cooked foods, but garnishes such as chopped fresh parsley, chives, tomatoes, red peppers, cheese, or sour cream can add much visual appeal.

Preparation

Over long cooking, some dishes may lack flavor, but some extra preparation steps can be worthwhile. Though it isn’t necessary to brown most meats first, flavor is often enhanced by browning, and fat is decreased. Dredging meat or chicken in flour, browning, then deglazing the pan with wine, a little vinegar, or broth and adding that to the pot can make quite a big difference in flavor. For the best color and texture, ground beef is best browned before using, except in meatloaf or other similar dishes. To simplify preparation, brown ground beef, drain, and freeze in batches for your crockpot meals.

To make a flavorful sauce or gravy from your cooking liquid, first make a roux of flour and water (roughly 1 tablespoon of each for each cup of liquid) in a medium saucepan. Skim the fat from the cooking liquid in the slow cooker then add the liquid to the roux. Simmer, stirring until the sauce is thickened and reduced. Serve with or over meat and/or vegetables. You can also add cornstarch dissolved in water (1 or 2 tablespoons cornstarch to 2 or 3 tablespoons cold water, depending on how much liquid you have) directly to the slow cooker near the end of cooking to thicken the liquids.

Time Guide

(coming soon!)

*Crock Pot is the registered trademark of the Rival Company. You’ll also find it called crockpot, crockery cooker, or slow cooker in many recipes. Some “slow cookers” heat from the bottom and have a wider range of temperature settings. They can be used for most recipes, but best results are obtained with a crockery type cooker.

Ingredients:

Vegetables:
Dense vegetables like potatoes, carrots, and other root vegetables should be cut no larger than 1 inch thick, and placed in the bottom of the pot, since they take longer to cook.

Liquids:
Usually liquids may be decreased in slow cooking – about half the recommended amount. Unless the dish contains rice or pasta, one cup of liquid is usually enough.

Pasta and Rice:
If a recipe calls for cooked pasta to be added, cook it until just slightly tender before adding to the pot. Add ¼ extra liquid per ¼ cup uncooked rice, and use long grain converted rice for the best results. For long-cooking recipes, add cooked rice shortly before serving.

Beans:
I find it best to soak beans overnight before cooking them in the crockery cooker. The Rival brochure recommends pre-soaking then boiling for at least 10 minutes in unsalted water, draining, then add to the recipe. Before adding sugar or acidic ingredients, the beans should be softened first, either in the slow cooker or on the stove top. If your recipe includes tomatoes, salt, or other acidic ingredients, the beans should be tender before beginning. Someone wrote recently that instead of pre-soaking, she cooks her beans (in the crockery cooker) on low for about 8 hours through the night in water with a little baking soda. In the morning, she drains the beans, adds the ingredients with fresh liquid, then cooks per recipe directions. Cooking times might be shorter using this method.

Herbs and Spices:
Ground herbs and spices tend to dissipate over long cooking times, so it’s best to add them near the end of cooking. Whole herbs release flavors over time, so are a good choice for crockery cooking. You should taste and adjust seasonings, if necessary, before serving.

Milk/Cheese:
Milk, sour cream, and cream break down over long periods of cooking, and should be added during the last hour. Condensed cream soups are good substitutions for milk and can be cooked for extended times. “Healthy,” or reduced fat cream soups can be used in any recipe as a substitute.

Cheeses don’t generally hold up over extended periods of cooking, so should be added near the end of cooking, or use processed cheeses and spreads.

Soups:
Add water only to cover ingredients in soup, and add more after cooking if necessary for a thinner soup. For milk based soups, add 1 or 2 cups water and during the last hour, stir in the milk, evaporated milk, or cream as called for.

Crock Pot RECIPES

It's time to start cookin' without heating up the house!

Crock Pot Recipes You're Sure to Enjoy:

**Thanks to everyone who participated Thursday night. It was a FUN and TASTY evening. Joanne McBride presented great tips on her adventures with crock pot cooking and we enjoyed several delicious dishes prepared by sisters in the ward. Thanks for your efforts!

**If YOU have a favorite crock pot recipe, please email it to Amy Jensen and we'll add it to our list!

Hot Cheesy Bean Dip (Trudy Constantineau)
1 (16oz) can Refried Beans
2 C. Grated jack and cheddar cheese
3 oz pkg. Cream cheese (cubed)
1 C. Salsa
1 C. Sour Cream
1 T. Chili Powder
Put in crock pot and heat on high for 2 hours.

Mexican Chicken
6 - 8 Chicken breasts cut into bite size pieces
1 jar Salsa
Cook in crock pot on low for 4-6 hours then add:
1 can corn
2 C. instant rice
Cook 10 - 15 minutes then crush nacho cheese doritos on your plate, put crock pot mixture next then top with cheese, salsa, sour cream, tomatoes, onions, lettuce, and etc.

Mile-High Enchilada Pie (Joanne McBride - Slow Cooker Recipe Collection)
5 (6 inch) corn tortillas
1 jar (12 ounces) prepared salsa
1 can (15.5 ounces) kidney beans, rinsed and drained
1 cup shredded cooked chicken
1 cup shredded Monterey Jack with jalapeno cheese

Prepare foil handles for slow cooker; place in slow cooker. Place 1 tortilla on bottom of slow cooker. Top with small amount of salsa, beans, chicken and cheese. Continue layering using remaining ingredients, ending with 1 tortilla and cheese. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours. Pull out by foil handles. Makes 4 servings.

Foil Handles: Tear off three 8x2 inch strips of heavy foil or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place in slow cooker to make lifting of tortilla stack easier.


Decadent Chocolate Delight (Joanne McBride -Slow Cooker Recipe Collection)
1 package chocolate cake mix
8 ounces sour cream
1 cup chocolate chips
1 cup water
4 eggs
3/4 cup vegetable oil
1 (4-serving-size) package chocolate-flavor instant pudding and pie filling mix

Lightly grease inside of slow cooker. Combine all ingredients in large bowl. Pour into slow cooker. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours. Serve hot or warm with ice cream. Makes 12 servings.


Pumpkin Bread (Joanne McBride)
2 eggs
1.5 cups sugar
1 cup pumpkin
1/2 cup oil
1/4 cup water
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp ground cloves
1/2 tsp cinnamon
1.5-2 cups flour

Mix well. Pour batter into 8 one-half pint jars; seal tops by greasing and flouring foil, then press over jars. Make 8 wads of foil for jars to sit on when placed in the slow cooker. Place foil and jars in the slow cooker and cook on High for 4-6 hours.

*Option: place half of batter in a larger bowl - top with foil as above. Bake the rest in 4 one-half pint jars. Use the bowl portion as the center of a flower, topped with frosting. Cut bread from 2 pint jars into circles to be used as the petals.


Cafe Rio Sweet Pork (Marnie Criddle)
3.75 lbs pork butt bone-in (recipe calls for 6 lbs, but 3-4 lbs makes oodles!)
1 16 oz jar salsa (roasted) desired hot level
1 12 oz can Coke
1 to 1.5 cups dark brown sugar

Place pork in crock pot and fill it halfway up the pork with water. Cook on high for 5-6 hours. (Marnie puts her pork in frozen and lets it cook overnight.) Drain off liquid. Remove bone and break pork into thirds. Mix together salsa, coke and brown sugar. Pour over pork in crock pot. Cook an additional 3-4 hours on high. Shred with forks. Leave on low until ready to serve.

Serve on tortillas (with cheese, lettuce, rice & black beans), or over rice with "Creamy Tomatillo Dressing" which follows.

Yeild: 8-10 servings

Creamy Tomatillo Dressing:
1 buttermilk ranch dressing packet (make according to package directions)
2 tomatillos
1/2 bunch cilantro (de-stemmed)
1 clove garlic (optional)
Juice of 1 lime
1/2 to 1 jalapeno (use seeds to adjust heat level)

Blend all ingredients together in food processor or blender until smooth. Refrigerate.

Yield: 2-3 cups


Beef Stroganoff (Lisa Leishman)
1 lb stew meat
1 package onion soup mix
1 can cream of mushroom soup
1 can golden mushroom soup
1/2 cup water
1 package au jus mix
1 cup sour cream
4 oz. cream cheese

Cook meat, soups, water and au jus mix in crock pot for over 4 hours. Sauce will appear thick but meat juices will thin it over time. Add sour cream and cook additional 30 minutes. Add cream cheese and cook 30 minutes more. Serve over cooked rice or egg noodles.


Creamy Black Bean Salsa Chicken (Amy Jensen - 101 More Things...)
2 to 4 boneless, skinless chicken breasts
1 cup chicken broth
1 cup salsa
1 can (15 ounces) corn, drained
1 can (15 ounces) black beans, drained
1 package taco seasoning
1/2 cup sour cream
1 cup grated cheddar cheese

Place chicken in greased 3.5 to 5 quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Remove chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in slow cooker, then pour over chicken. Makes 3-5 servings. Serve with warm flour tortillas and rice.


Perfect Peach Cobbler (Amy Jensen - 101 More Things...)
1 can (29 ounces) peach slices, with juice (I used 1 quart canned peaches)
1 can (21 ounces) peach pie filling*
1 white or yellow cake mix
1/2 tsp cinnamon
1/2 cup coconut
1/8 cup butter or margarine, thinly sliced

Pour juice from peaches into a separate container. Spread pie filling and peaches on bottom of 4-6 quart slow cooker. Sprinkle cake mix, cinnamon, and coconut over top. Pour peach juice over dry ingredients. Place butter slices over the dry areas. Cover and cook on low heat 4 hours or on high heat 2 hours. Makes 10-12 servings.

Serve warm with vanilla ice cream.

*Cherry or apple pie filling may be substituted.


Ham and Scalloped Potatoes (Lindsey Stevens - Fix-It and Forget It)
6-8 slices ham
8-10 medium potatoes, thinly sliced
2 onions, thinly sliced
pepper to taste
1 cup grated cheese
10 3/4 oz. can cream of celery OR mushroom soup

Put half of ham, potatoes and onions in slow cooker. Sprinkle with pepper and cheese. Repeat layers. Spoon soup over top. Cover and cook on low 8-10 hours or high 4 hours.


Favorite Slow Cooker Recipe Books:
Slow Cooker Recipe Collection by Publications International, Ltd.
101 More Things to do with a Slow Cooker by Stephanie Ashcraft & Janet Eyring
Fix-It and Forget-It Cookbook by Dawn J. Ranck & Phyllis Pellman Good

Crock Pot Craze

Thursday, May 21st
7:00 PM
Amy Jensen's home
Stock up on Crock Pot recipes for the summer!

Joanne McBride will be sharing the secrets of successful crock pot cooking with us! Don't miss it! Tell a neighbor! Invite a friend! See you there.

*If you have a favorite crock pot recipe, please email it to a.m.jensen@hotmail.com or bring it with you on the 21st. Thanks! The more recipes and taste samples the better, right?

Kettle Corn Recipe

*Used with a Whirley Pop

1/3 cup popcorn kernels
1/4 cup oil
1/4 cup sugar


Heat oil and sugar in popper. Add kernels. On medium/high heat, turn popper for several minutes until popping stops. Sprinkle slightly with salt. Enjoy! (from Marnie Criddle)

Eggs-tra Delicious!

Powdered eggs, egg whites, regular eggs, mayo or egg substitute? Five yellow cakes were baked, each with different types of eggs. Could YOU tell the difference? The sisters who came to the cooking class did a fairly good job. OK, so the mayo cake was not the favorite, but the good news is, all of you who have powdered eggs in your food storage....it's safe to use them! No complaints there.

Thanks to Jodi Price for demonstrating crepe making. They were fantastic.

CREPE RECIPE: (Better Homes & Gardens)
1 1/2 cups milk
1 cup flour
2 eggs
1 T cooking oil
2 T sugar

Pour batter onto heated skillet. Roll skillet around until the batter spreads into a nice large circle. As edges start to turn golden, flip and cook the other side. That's all there is to it! Fill with delicious fillings and enjoy!

Here are the favorite fillings we used tonight (choose any combination from the list below. You can't really go wrong!) If you have a favorite, not on this list, please email me (a.m.jensen@hotmail.com) so we can share it with the ward! Does anyone have a good Chicken Salad recipe that they've used in crepes? Just curious if this could become a lunch item as well.... Anyway, here's that list:

• Fresh strawberries
• Powdered Sugar
• Cool Whip
• Bananas
• Nutella
• Caramel
• Raspberry Jam
• Strawberry Jam
• Apricot Jam
• Sliced Peaches
• Maple Syrup & Sausage links
• Slivered Almonds
• Cream Cheese

GENERAL EGG INFO:

Eggs – as an ingredient they add nutrients as well as richness, flavor, texture, thickening, and/leavening to recipes.

Egg whites – mostly water with some protein
Egg Yokes - contain most of the protein and all of the fat, cholesterol, vitamins, and minerals.

1 cup of eggs = 4-6 eggs or 8-10 egg whites

Substitutes:
1 egg = 2T liquid + 2T Flour + ½ T shortening + ½ t baking powder
OR ¼ cup cholesterol-free egg product
OR Dried egg powder
OR egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.)
OR flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.
OR egg yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful.)
OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)
OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.
OR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)
OR Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)
OR bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)
OR silken tofu (Substitute 1/4 cup tofu for each egg.)
OR fruit-based fat substitutes (Substitute 2 tablespoons fat substitute for each egg in recipe.)
OR 2 tbsp arrowroot flour
OR 2 tbsp potato starch
OR 1 heaping tbsp soy powder + 2 tbsp water
OR 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water

Homemade egg substitute recipe
Homemade egg substitutes are less expensive and just as satisfactory. They also have few calories. Here's a low cholesterol egg substitute recipe:

1 tablespoon nonfat dry milk powder

2 egg whites from large eggs

4 drops of yellow food color

Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes 1/4 cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won't be too dry.

Mark Your Calendars for Some Eggs-tra FUN!

The Nibley First Ward Cooking Class is back! This month we're planning an eGg-sTravAgaNza, including cooking with different types of eggs (fresh, white, substitutes, dry....) and will be making CREPES with various delicious fillings! Spread the word! We hope to see you there.

WHERE: Lindsey Steven's Home
WHEN: Thursday, April 30th, 7:00PM

Questions?
Contact Lindsey Stevens, Amy Jensen or Shalayne Bragg