Chicken Noodle Soup/Freezer Meal

1 onion

4 stalks celery

1 c chopped carrots
8 c chicken or turkey bone broth
1 tsp oregano
1 tsp time
1 tsp parsley
1 tsp garlic
2 tsp salt
1/2 tsp pepper
1 tsp lemon juice
1 bottle chicken, with the broth or 2-3 chicken breasts
1 c cream
1/2 bag shell noodles

Sauté onions in 1 Tbs butter. Add all ingredients except the cream and cook at pressure for 2 min. Quick release and add cream before serving.

(If using raw chicken, cook for 10 minutes, remove from pot and shred. Boil noodles while shredding the chicken. Add chicken and cream and serve.)

Freezer Meal Instructions:

Decrease broth to 6 c

Bag all ingredients except cream and noodles and freeze.

Place in instant pot, add 4 c water and cook for 30 min

Shred chicken while boiling noodles

Return chicken to pot and add cream if wanted

Marianne's Peanut Butter Chocolate Chip Pie

1 chocolate wafer crust

8 oz cream cheese, softened

¾ cup peanut butter

1 cup powdered sugar

2 Tbs milk

1 tsp vanilla

1 cup whipping cream

2 Tbs powdered sugar

1 cup mini chocolate chips, divided

Beat cream cheese and peanut butter until smooth.  Add 1 cup powdered sugar, milk, and vanilla, beat.

In separate bowl, beat whipping cream and powdered sugar until soft peaks.  Fold one third of cream into peanut butter mixture.  Fold remaining whipped cream and 3/4 c mini chocolate chips. Spread into chocolate crust. Sprinkle with remaining ¼ cup mini chocolate chips. Cover and chill 2 hours.

Ruth's Chris Sweet Potato Casserole

 https://www.dinneratthezoo.com/ruths-chris-sweet-potato-casserole/

INGREDIENTS

• 3 cups cooked sweet potatoes
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 eggs
• 12 tablespoons butter melted, divided
• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped pecans
• cooking spray

INSTRUCTIONS

• Preheat the oven to 350 degrees F. Coat a 9" square pan or 2 quart casserole dish with cooking spray.
• Place the sweet potatoes, granulated sugar, salt, vanilla extract, eggs and 6 tablespoons of butter in a mixing bowl. 
• Beat with a mixer until well blended and fluffy.
• Spoon the sweet potato mixture into the prepared dish in an even layer.
• In a medium bowl, mix together the remaining 6 tablespoons of butter, brown sugar, flour and pecans.
• Sprinkle the brown sugar mixture over the sweet potatoes.
• Bake for 30-40 minutes or until sweet potatoes are hot and topping is lightly browned. If your topping browns too quickly, you can cover your dish with foil to complete the bake time.
• Let sit for 10 minutes, then serve.

NUTRITION

Calories: 500kcal | Carbohydrates: 61g | Protein: 4g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 346mg | Potassium: 286mg | Fiber: 2g | Sugar: 48g | Vitamin A: 7670IU | Vitamin C: 1.3mg | Calcium: 59mg | Iron: 1.3mg

Creamy Tortellini Soup

1 lb. ground sausage cooked
1 pkg cream cheese
3 cups of chicken broth
1 can/jar of spaghetti sauce
1 tsp onion powder
1 tsp garlic powder
1 tsp dry basil
3 cheese tortellini (1 lb dry package you can find with the spaghetti noodles.)

Put cream cheese and spaghetti sauce in crock pot and whisk a few times for an hour as the cream cheese softens and melts.
Add one package of 3 cheese tortellini (1 lb dry package you can find with the spaghetti noodles.)
Let this simmer for a couple of hours stirring occasionally. If it thickens, add a little more chicken broth.
An optional method is to cook the tortellini in a pot separately and add to the crock-pot mixture when ready to serve.

Slow Cooker Salsa Chicken

16 oz jar of salsa
1 (1.25 ounce) package dry chicken taco seasoning mix (McCormick)
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.

Golden Grahams S'mores

1

bag (10 oz) miniature marshmallows (5 1/2 cups)

1 1/2

cups milk chocolate chips (9 oz)

1/4

cup corn syrup

5

tablespoons butter or margarine

1

teaspoon vanilla

8

cups Golden Grahams™ cereal

• Make this easy snack in the microwave. Grease 13x9-inch pan with butter. Measure cereal into large bowl. Reserve 1 cup of the marshmallows. In large microwavable bowl, microwave remaining 4 1/2 cups marshmallows, the chocolate chips, butter, corn syrup uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla. Continue as directed in recipe.

Slow Cooker Cilantro Lime Chicken Tacos

• 1 (16 ounce) jar salsa
• 1 (1.25 ounce) package dry chicken taco seasoning mix (McCormick)
• 1 lime, juiced

• 3 tablespoons chopped fresh cilantro
• 3 pounds skinless, boneless chicken breast halves
• Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.

Lava Cakes

These work great in little glass ramekins.
http://www.foodnetwork.com/recipes/chocolate-lava-cakes

Ingredients

• Baking spray, for spraying custard cups
• 1 stick butter 
• 2 ounces bittersweet chocolate 
• 2 ounces semisweet chocolate 
• 1 1/4 cups powdered sugar 
• 2 whole eggs 
• 3 egg yolks 
• 1 teaspoon vanilla 
• 1/2 cup all-purpose flour 
• Vanilla ice cream, for serving
• 
  

  Directions

  Watch

  Preheat the oven to 425 degrees F. Spray seven small custard cups with baking spray and place on a baking sheet.

  Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.

  Bake until the sides are firm and the centers are soft, about 10-13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.
  
  

  Recipe courtesy of Ree Drummond

Chili’s Chicken Enchilada Soup

1 Tbs. vegetable oil 

1 lb chicken breast 

1/2 c diced onion 

1 clove garlic, pressed 

4 c chicken broth 

1 c masa harina (a corn flour found in the Mexican food section) 

3 c water 

1 c enchilada sauce 

16 oz Velveeta 

1 tsp. salt 

1 tsp. Chili powder 

1/2 tsp. cumin 

Garnish: 

Shredded cheddar cheese 

Crumbled corn tortilla chips 

Sour cream

Add 1 Tbs. oil to a large pot over medium heat.   Add chicken breasts to pot and brown for 4-5 minutes per side.   Set chicken aside.   Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.   Add chicken broth.   Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.   Add masa mixture to pot with onions, garlic and broth. 

Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.   WARNING:   It is very easy to scald the soup when you are melting the cheese so be very careful with the heat when the cheese is melting. 

Shred the chicken into small, bite-size pieces and add it to the pot.   Reduce heat and simmer soup for 30-40 minutes or until thick.

Kale Quinoa Salad

Kale (I buy the pre cut bag at the store)
Quinoa (I boil 1 cup in 2 cups water with a little salt for about 20 min)
White Cheddar (or any cheese cubed)
Green Apple, cubed
Cranberries
Candied Nuts

Honey-Balsamic Vinaigrette Dressing: (I like to double the recipe and keep it on hand for quick salads)

1/4 C Extra Virgin Olive Oil

2 Tbs Balsamic Vinegar

1 Tbs Honey

1 Clove Garlic, minced

Salt and Pepper

This is the original recipe:

SBO Pie

When Kyra won the SBO election, one of her Young Women leaders made this pie for her to celebrate.

Jamie’s Chocolate Cream Pie

http://www.culinaryconcoctionsbypeabody.com/2007/06/29/impierfection/

Filling:

3 ounces semi sweet chocolate, finely chopped

3 ounces milk chocolate, finely chopped

2 ounces unsweetened baking chocolate, finely chopped

1/2 cup heavy cream

1/2 cup plus 2 TBSP granulated sugar

5 TBSP cornstarch

Pinch salt

3 egg yolk

2-1/3 cups whole milk, divided

1 tsp. vanilla

For Filling:

Place chocolates (milk, semi sweet and unsweetened) into a small bowl. In a small saucepan over low heat, heat cream until very hot, stirring occasionally. Remove from heat. Add cream to chocolate. Allow to stand for a minute, then stir or whisk gently until smooth. Set aside.

In a pot, sift sugar, cornstarch, and salt. Whisk to combine well. Whisk ⅓ c milk and egg yolks in a  bowl. Pour yolk mixture into sugar mixture in pot and whisk to combine. You may have some lumps, that is okay.

Heat remaining 2 cups milk until very hot, stirring occasionally. Very gradually add to egg mixture, stirring constantly over medium heat. Stir until mixture comes to a boil. Boil and stir 1-1/2 minutes; remove from heat. It might get lumpy at first but will smooth out.

Immediately add melted chocolate mixture and vanilla, then fill the cooled pie crust. Place a piece of plastic wrap over the pie, touching the filling so that a skin won't form in the refrigerator; chill for at least 4 hours.

For Topping:

1 cup heavy cream

2 tablespoons confectioners’ sugar

1/2 teaspoon vanilla extract

 In a mixing bowl, beat cream with confectioners’ sugar and 1/2 teaspoon vanilla extract until stiff. Spread over chocolate cream pie. Garnish with chocolate shavings and place back in the refrigerator until ready to serve. Store leftover chocolate cream pie in the refrigerator.

Lisa's Fish Tacos

Corn Tortillas (warmed in the microwave between moist paper towels)
Cabbage, shredded (or coleslaw blend)
Tilapia, baked with Lemon Pepper and Oil, then flaked
Tomatoes or Cowboy Caviar (tomatoes, corn, black beans, avocado, lime juice, cumin, salt, garlic)

Layer, add taco sauce, roll and enjoy.

Taco Sauce:
1 c Sour Cream
1 C Mayonnaise
2 Tbs Milk
1 tsp Cumin
1 Lime, juiced
1 tsp Garlic Salt
1/2 tsp paprika
Cilantro to taste

Combine, mix and spoon over fish tacos.

Emily's Sweet Wheat Bread

In a large sauce pan heat 2 cups water, 1 cup milk, 1 cup half and half, 1/2 cup brown sugar, 1/2 cup honey and 1 stick butter, just until it has melted (not to hot). Place in electric mixer and add 1 tablespoon yeast, 1 teaspoon vanilla, 2 tablespoons sea salt until yeast has dissolved. Add 4-5 cups bread flour and 8 cups spelt or whole wheat flour just until the dough pulls away from the sides of the bowl. Let raise until double. Roll out into desired shape (2-4 loaves). Allow to raise again and bake @ 400* for 45 minutes.

Quick Fudge

1 C Peanut Butter
16 oz Semi Sweet Chocolate Chips
1/2 bag Mini Marshmallows
Nuts to taste

Put a thin layer of marshmallows and nuts in a 9x13 pan. Melt together chocolate chips and peanut butter and pour over the marshmallows and nuts.

Smoothie Recipes

Here are a few smoothie recipes from our Relief Society Smoothie Bar.

Chocolate Peanut Butter Smoothie
1/2 c Milk
1 1/2 tbs Peanut Butter
1 tbs Honey
1/2 Tbs Cocoa Powder
1 Banana
1 c Ice Cubes

Peaches and Cream Green
1 c Almond or Regular Milk
1 Banana
2 c Spinach
1 1/4 c Peach Slices
1/2 c Pineapple

Freezer Smoothie Pack Recipes
Freeze in bags and add liquid when ready to blend
Very Berry Smoothie
1 c Blueberries
1 c Strawberries
1 Banana, Sliced
1 c Apple Juice

Tropical Bliss Smoothie
1 c Pineapple
1 c Mango
1 Banana, Sliced
1 c Orange Juice

Add Leafy Green to any of the above smoothies.

Cinnamon Banana Chia Seed Pudding

2 c unsweetened coconut milk or almond milk
1/4 c plus 2 tbs chia seeds
1 1/2 tsp vanilla extract
1 banana, sliced
1/4 tsp ground cinnamon
4-8 blackberries, optional

In a sealable glass container, add the coconut milk then chia seeds and vanilla extract. Tightly seal the lid and shake well.  Refrigerate jar overnight or for at least 12 hours.  Serve the chia pudding topped with banana, cinnamon and blackberries.

Protein Energy Balls

1/2 c Creamy Peanut Butter
1/3 c Honey
1 tsp Vanilla Extract
1 c Old Fashioned Oats
2/3 c Sweetened shredded coconut, toasted and cooled
1/2 c Ground Golden Flaxseed Meal
1/2 c Chocolate Chips
1 Tbs Chia Seeds
In a mixing bowl, stir together peanut butter, honey and vanilla extract.  Add remaining ingredients and stir until evenly coated.  Transfer mixture to refrigerator or freezer and chill until set.  Remove from refrigerator and shape into 1 inch balls.  Store in refrigerator in an airtight container.

Dry Brine Turkey

• One 12- to 16-pound turkey (frozen is fine)
• Kosher salt
• Herbs and/or spices to flavor the salt (optional -- see suggestions in step 1)
• Melted butter for basting (optional)

1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt -- we used Diamond Crystal -- into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons). You can flavor the salt with herbs and spices if you like -- try smoked paprika and orange zest, bay leaf and thyme, or rosemary and lemon zest. Grind together with the salt in a spice grinder, small food processor, or mortar and pestle.
2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon.
3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.
4. Place the turkey in a 2 1/2-gallon sealable plastic bag, press out the air and seal tightly. (If you can't find a resealable bag this big, you can use a turkey oven bag, but be prepared for it to leak.) Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. Rub the salt around once a day if you remember.
5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.
6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425° F.
7. Pat it dry one last time and baste with melted butter, if using. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts).
8. Reduce the oven temperature to 325° F, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165° F, about 2 3/4 hours total roasting. Note that because a dry-brined turkey cooks more quickly than one that hasn't been brined, it's best to check the temperature early with this recipe -- it may be done faster than you think!
9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.

Here is what I did:

I brined the turkey the day before I cooked it. I put it in a big bag that had held two loaves of bread from Costco.  I used paprika, lemon pepper, garlic powder and parsley as seasonings with the salt. I also did this with a frozen turkey breast another time.
I put the wrapped bird in a 9x13 pan and opened the bag the next day and ley the turkey dry out for about an hour. I took the turkey out of the fridge and let it sit for an hour before I cooked it. I cooked it breast side down for about an hour at about 375 then flipped it over and cooked it at 325 until the breast measured 165 degrees.

You can find the recipe here:

http://food52.com/recipes/15069-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird