Recipes and Announcements

A big thanks to Christie, Brooke and Rick for allowing us into their yards to teach us their tips and tricks for their amazing yards, pots and gardens. We had a fun night walking through the neighborhood visiting with one another and enjoying the beauty that we have been blessed with.

Upcoming activities:

Tuesday, June 5th the Young Women are tying fleece blankets and we would love any help from the Relief Society sisters. 7pm at the church

Relief Society Summer Social Wednesday, June 20th at 6:30pm in Julie Henricksen's backyard. See the RS binders for food sign-ups. 

Recipes:

Here are some recipes from Mason Rudarmel's Open House as well as refreshments from the RS Garden Activity.

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Here is the recipe for the veggies, I just used what I had and it turned out pretty well.  This recipe is very forgiving, I never measure any of the veggies, I just do what looks good.  I measure the spices and olive oil really well though or they can be too greasy.   I added Asparagus and the fingerling potatoes and deleted the parsnips of course.

Herb-Roasted Root Vegetables (Cheryl Edvalson)

4 medium carrots (about 1 pound), peeled and cut crosswise into 1-1/2 inch thick slices

4 medium parsnips (about 1 pound), peeled and cut crosswise into 1-/2inch-thick slices

8 ounces Brussels sprouts, halved

1 large sweet potato (about 8 ounces), peeled and cut crosswise into 1/1/2-inch thick slices

1/3 cup extra-virgin olive oil

1 tablespoon dried oregano

1 tablespoon dried basil

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 teaspoons kosher salt, plus more to taste

2 teaspoons freshly ground black pepper, plus more to taste

Position the Rack in the center of the oven and preheat the oven to 400 degrees F.  In a large bowl, toss the carrots, parsnips, Brussel sprouts, sweet potato, oil, and herbs with 2 teaspoons each of kosher salt and pepper to coat.  Arrange the vegetables evenly on a large, heavy baking sheet.  Roast the vegetables until tender and golden, stirring occasionally, about 35 minutes.  Season with more salt and pepper to taste (I never do this).  (The vegetables can be made up to 4 hours ahead).  Rewarm in the oven before serving, (if desired)  Transfer the vegetables to a platter and serve.

Easy Pumpkin Cookies (Angela Tidwell)

1  box spice cake mix
1  can pumpkin
2 cups chocolate chips
1 Whipped Cream Cheese Frosting in a can

Mix together. Bake at 350° for 15 minutes on a greased cookie sheet.

Homemade Oreos

1 pkg Devils food Cake
2 eggs
¾ c. Butter flavored shortening

Mix together, roll into one inch balls and place on an ungreased cookie sheet. Bake at 350 for 8-10 minutes.

Filling
4 oz cream cheese/ room temp
¼ c butter/room temp
2 c powdered sugar
½ tsp milk
½ tsp vanilla

Cream; cream cheese and butter then add all the other ingredients. Put in between two cooled cookies and ENJOY!  Makes 48 little rounds = 24 complete cookies.   Double for larger batch.

Lion House Chocolate Chip Cookies (Shannie Nava)
1 3/4 cups butter, softened (3 1/2 sticks)
1 3/4 cups packed brown sugar
1 1/4 cups granulated sugar
4 eggs
4 1/2 tablespoons water
1 1/2 teaspoons vanilla
6 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
3 cups chocolate chips
Chopped walnut optional

Preheat oven at 350 degrees. Line cookie sheet with parchment paper of lightly grease sheets and set aside.

Cream together butter and sugars in a large mixing bowl. Add eggs, water, and vanilla, mix until creamy. Add flour, salt, and baking soda; mix well. Gently fold in chocolate chips and nuts. Mix only until chip are evenly distributed.

Drop by spoonfuls onto prepared cookie sheets. Bake 8 to 10 minutes, or until golden brown.

Lemon Blueberry Cheesecake Cookies (Teri Thompson)
Makes about 3 dozen cookies.
Source:hotpolkadot.com

1 cup unsalted butter, room temperature
1 cup granulated sugar
Zest of 1 lemon
3 tbsp lemon juice
2 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 cup flour
1 to 1 1/2 cup blueberries

1/2 pkg cream cheese, cut into 1 tsp cubes.

Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.

In a large bowl with an electric mixer cream together the butter and sugar until it's light and fluffy. Blend in the lemon zest, juice and eggs. Make sure to scrape off any bits of zest that stick to the mixer paddle.

In a separate bowl whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. Gently fold in the blueberries so as not to burst any. Refrigerate the dough for about 15 – 20 minutes to make it stiff enough to roll.

For each cookie, roll 1 heaping tbsp of dough into a ball then flatten it slightly into a disc shape. Place a 1 tsp cream cheese cube into the center and form the dough around it creating a ball again. Bake them for about 10 - 14 minutes until the edges brown slightly. Transfer them to a cooling rack and enjoy!