Recipes from LaPreal

For any of you remember LaPreal Hansen (she use to live where Wyatt's live now), she recently shared some recipe’s from their Relief Society Activity that she loved and wanted to share with us.   She said, "I thought you might like them..I have tried most of them. (I submitted most of them....so I know they are yummy)."

Sausage Tortellini Soup

Crumble 1 lb. mild sausage into the bottom of the crock pot.  Add 1 bag frozen green beans, 1 can of petite diced tomatoes, 1 medium diced onion, and 1 tbsp. Italian seasoning.  Cook on high for 4-5 hours.  Add 1 box of chicken stock and cook on high for 1-2 hours.  30 minutes before you want to eat add one 9 oz. carton of fresh cheese tortellini found in the refrigerator section.  Serve 30 minutes later.

Shrimp Salad 

1 cup uncooked small shell pasta

2 cans of Shrimp or ½ pound of small cocktail shrimp or 12 #30/40 shrimp cut into small pieces

2 cups chopped celery

½ cup grated cheddar cheese

3 Tablespoons chopped green onions

1 teaspoon chopped parsley

2 hard-boiled eggs chopped

Cook pasta according to package directions.  Drain, wash, &/or cut shrimp.  Chop celery.  Grate cheese.  Chop onions & parsley and cook and chop eggs.  Combine all ingredients in a bowl.

Dressing

1 cup miracle whip

½ teaspoon mustard

1 Tablespoon Vinegar

1 teaspoon Catsup

Pinch of Sugar

Combine all ingredients, pour over salad, mix gently and serve or refrigerate for a few hours to meld flavors.

(Substitute tuna fish or crab meat for the shrimp for other delicious salads)

 Chocolate Fudge Brownies

Ghiradelli Ultimate Fudge

Bake brownies as directed on box (at 325 degrees).  When brownies are still warm place one box of Andes Mints broken on top.  When melted spread over brownies.

  

“Nothing Bundt Cakes” Chocolate-Chocolate Chip Cake

1 package Devil’s food cake mix

1 package instant chocolate pudding

1 cup sour cream

4 large eggs

½ cup water

½ cup oil

1 ½ cups mini chocolate chips

Preheat oven to 350^o.  With an electric mixer, beat the first six ingredients then stir in the chocolate chips.  Pour into a greased Bundt cake pan.  Bake 45-50 minutes.  Let cool for half hour, then remove from pan.  It tastes best if you wrap it well with plastic wrap and let it sit overnight in the fridge before frosting.

Frosting

2 - 8 ounce packages cream cheese softened

½ cup butter softened

2 tsp. vanilla

3 or 4 cups powdered sugar

Cream the butter and cream cheese until creamy.  Mix in vanilla then slowly stir in powdered sugar until nice and thick.    ENJOY!

Not Yo’ Mamma’s Banana Pudding by Paula Dean

1 large Cool Whip                               1~8 oz. Cream Cheese

2 cups milk                                          1 ½ boxes of instant vanilla pudding

6-8 Bananas sliced                             1 can sweetened condensed milk

2 bags of Pepperidge Farms Chessman Cookies

Line the bottom of a 13 x 9 x 2 inch dish with 1 bag of cookies.  Layer banana slices on top.  In a bowl combine the mile and the pudding mix.  Blend using a hand held mixer.  In another bowl, combine the cream cheese and sweeten condensed milk together and mix until smooth.  Fold in the Cool Whip into the cream cheese mixture.  Add the cream cheese mixture into the pudding mixture and stir until blended.  Pour the mixture over the cookies and bananas and cover with the remaining cookies.  Refrigerate until ready to serve. 

·         (Optional) You can replace the bananas for strawberries or other berries.

Cheesecake Lemon Bars

1 ½ cups all-purpose flour

½ cup confectioners’ sugar

¾ cup unsalted butter, cut into cubes

4 eggs

1 ½ cups white sugar

1 tablespoon all-purpose flour

1 tablespoon lemon zest

½ cup lemon juice

2 (8 ounce) packages cream cheese softened

1 cup white sugar

2 eggs beaten

Directions:

1.    Preheat an oven to 350 degrees F.  Lightly butter a 9 x 13 inch baking dish.

2.    Whisk together 1 ½ cup flour and confectioners’ sugar in a mixing bowl.  Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.  Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.

3.    Bake in the preheated oven until golden brown, 15 to 18 minutes.  Remove from oven, and set aside.

4.    Whisk together 4 eggs, 1 ½ cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl.  Pour lemon mixture into the prepared crust.  Skim off any bubbles from the surface of the filling.  Mix the cream cheese and 1 cup sugar in a bowl until well blended.  Whisk in 2 eggs, then spread over the lemon mixture.  The mixtures will separate during baking.

5.    Bake in the preheated oven until the filling is set, about 30 minutes.

  

French Peasant Bread

The easiest and best bread on the planet!

1 Tbsp. dry yeast (quick rise or bread machine kind)

2 cups warm water

1 Tbsp. sugar

2 tsp. salt

4 cups flour

Cooking spray

Corn meal

Melted butter

Place yeast, water, sugar, and salt in bowl and stir until dissolved.  Add flour and stir until blended (you may need to add a little more water to make it elastic and smooth.)  IT WILL BE STICKY!

Do not knead.  Cover and let rise one hour or until doubled in size.  Flour hands; remove dough from bowl and place in 2 round blobs on an oiled cookie sheet sprinkled with corn meal (or flour works too.)

Let rise an additional hour.  Brush top with melted butter and bake at 425 degrees for 10 minutes.  Reduce oven temperature to 375 degrees and cook an additional 20 minutes.  Remove from oven and brush again with butter.  Sprinkle a little coarse or kosher salt over the top and rub into bread.

Cheese Tortellini Salad Original by LaPreal Hansen

2 packages of Cheese Tortellini                     ½ bottle of Greek Dressing

1 jar Classico Pesto                                        1 can of sliced black olives

1 jar of stuffed green olives                            Pepperoni or summer sausage

1 cup shaved Parmesan Cheese

Cook Tortellini as directed, cool.  Add all other ingredients.  Sprinkle parmesan cheese right before serving.

Chicken Pot Pie with Biscuit Topping

1 ½ pounds boneless, skinless chicken breasts

3 cups low-sodium chicken broth

1 med. Onion chopped fine (about 1 cup)

2 Tbsp. Vegetable Oil

3 medium peeled carrots and cut ¼ inch (about 1 cup)

2 Celery stocks chopped (about 1 cup)

1 teas. Soy sauce

1 teas. Tomato paste

3 Tbsp. minced fresh parsley leaves

¾ cup frozen peas

Mushrooms (Optional)

Rue:

4 Tbsp.  Butter                        ½ cup flour

1 cup whole milk                     2 teas. Juice from 1 lemon

Crumble Biscuit Topping:

2 cups flour                                                     2 teas. Baking powder

¾ teas. Salt                                                     ½ teas. Ground black pepper

1/8 teas. Cayenne pepper                              6 Tbsp. Butter, cut in ½ inch cubes and chilled

½ cup Parmesan Cheese finely grated          ¾ cup plus 2 Tbsp. Heavy cream

*Put biscuit topping crumbled out on a cookie sheet.  Bake for 10 to 15 minutes, until golden brown.

1.    Cook Chicken in chicken broth, then shred into small pieces.

2.    Heat 2 Tbsp. Oil in a pan – cook/steam cut up vegetables until tender.  Add soy sauce and tomato paste.

3.    Make a Rue:  Melt 4 Tbsp. Butter, add ½ cup flour, stir for about 3 minutes, add 1 cup whole milk slowly.  Add remaining chicken broth (from cooked chicken) whisk until smooth.  Add lemon juice. 

4.    Add chicken and cooked vegetables.

5.    Place in a large casserole dish and sprinkle with baked crumbled Biscuit on top.

6.    Place back in oven for 15 to 20 minutes until bubbling.

Spinach Fruit Salad

2 bags baby spinach                                       1 lb. strawberries (sliced length wise)

1 pkg. Craisins                                                2 cans Mandarin Oranges

½ cup shredded mozzarella cheese               ½ lb. raspberries (Optional)

½ lb. blackberries (Optional)

Glazed Almonds

1 cup almonds                        ¼ cup sugar

¼ cup butter

Cook in Medium heat until golden brown.  (Break into small pieces).

Poppy Seed Dressing

½ cup Mayonnaise                 1/3 cup sugar

2 Tbsp. Vinegar                       ¼ cup milk

1 Tbsp. Poppy seeds

Layer in long casserole dish, spinach, strawberries and other berries, oranges, craisins and cheese.  Put on the side a bowl of the glazed almonds.  Also a bowl of the Poppy Seed Dressing.