Sunday, February 15, 2009

Crab Cream Cheese Ball

Mix any amount of imitation crab with cream cheese to make a ball. Serve with crackers

Idea by: Wanda Griffin, Diane Alexander, and Heather Chaput

Ham or Turkey Cream Cheese Balls

2 pkg (8ounces each) cream cheese, softened
2 ½ ounces thinly sliced deli ham, or turkey, finely chopped
3 green onions finely chopped
2 T. Worchestershire sauce
1 C. finely chopped peanuts
Assorted crackers and fresh vegetables
In a Large bowl, combine the cream cheese, ham, onions and Worchestershire sauce. Shape into a ball or small ¾ in. balls. Roll in peanuts, Cover and refrigerate until serving. Serve with crackers and vegetables.

By: Wanda Griffin, Diane Alexander, and Heather Chaput

Creamy Artichoke Dip

2 Cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and coarsely chopped
2 C. (8 ounces) shredded part-skim mozzarella cheese
1 pkg (8 ounces) cream cheese cubed
1 C. shredded parmesan cheese
½ C. Mayo
½ C shredded Swiss Cheese
2 T. lemon juice
2 T. Plain yogurt
1 T. seasoned salt
1 T chopped seeded jalapeno pepper or 1 T. red pepper flakes
1 tsp. granulated garlic
Tortilla Chips or Melba Toast
Mix all ingred. Together except the chips and heat for 1 hour in a covered (low) slow cooker or heat in a microwave until very warm.

By: Wanda Giffin, Diane Alexander, Heather Chaput

Wednesday, February 11, 2009


1/2 cup butter
1 cup sugar
1/3 cup milk
1/2 tsp. vanilla
2 eggs
2 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup fresh blueberries

Mix together butter and sugar. Add milk, eggs, and vanilla. Stir flour, baking powder, and salt together. Add to butter mixture. Gently fold in flour mixture. Add blueberries and spoon into well greased muffin tin. Bake in a preheated 375 oven for 20-25 minutes. Serve hot or cold.

By: Cynthia Wright


1 Large Lime, with smooth skin (the smoother, the juicier)
1/2 Cup of Sugar
2 to 3 Tbls. low fat sweetened Condensed Milk
3 Cups of Water

Wash and scrub the lime with a little bit of soap. Rinse well. Cut off the ends of the lime and cut fruit into 8 pieces. Place Lime in blender. Add sugar, sweetened condensed milk and water. Cover blender and pulse (on-off) 10 times on high speed. Strain the Lemonade to remove pulp and lime rinds. Pour Lemonade over ice. Raspberries, strawberries, pineapples or coconut can also be added to the lime mixture before blending. (this one is a little different)

By: Cynthia Wright


2/3 c. mayonnaise
2 T. lemon juice
1 t. salt
1 t. curry powder
2 1/2 c. cooked chicken, diced
1 c. diced celery Salad greens
1/4. c. slivered blanched almonds
1 avocado, sliced
1/2 cantalope, cut into wedges
1 c. seedless grapes
1 c. canned pineapple chunks, drained

Blend mayonnaise, lemon juice, salt, and curry powder. Pour over the combined chicken and celery and mix lightly. Chill. Just before serving, mound salad in center of a serving platter lined with salad greens. Sprinkle with almonds. Garnish with avocado and fruits. Makes 6 servings.

By: Cynthia Wright


1 Cup butter or margarine, softened
1/2 confectioners sugar
2 cups all purpose flour
1 (21 ounce) can raspberry, cherry, or strawberry pie filling

In a mixing bowl, cream butter and sugar. Add flour, mix well. Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. Bake at 300 degrees F. for 17-22 minutes. Cool for 15 minutes; carefully remove from pans. Spoon 1 tsp. of pie filling into each tart.

By: Amy Davis


1 Package (18 1/4 ounces) yellow cake mix (I've also used a choco. cake mix, turned out great!)
1 Can (5 ounces) evaporated milk
1/2 cup chopped nuts (I use walnuts)
1/4 c. butter (melted)
16 rolos (cut rolos in half) total=36 halved

Combine all except Rolos. Spread half into a greased 13inx9inx2in baking pan. Bake @350 for 13-15 mins. or until set. Place Rolos cut side down over crust. Top with remaining cake mix. Bake 25-30 minutes longer. Cool on wire rack. Cut into bars.
NOTE: The cake mixture is very sticky. Continue to spray pam on your spatula to mold where you want it.

By: Misty Downs


1/2 cup butter
1 cup boiling water
1 cup flour
1/4 tsp. salt
4 eggs

Melt butter in water. Add flour and salt, stir vigorously-cook constantly until mixture forms a ball and doesn't seperate. Remove from heat, cool slightly, add eggs one at a time, beat until smooth, drop by teaspoon, Bake @400 for 35-40 min if large, 20 min. if small. Fill with favorite pudding and frost with favorite icing.

By Stephanie Pluid


1 Can Chicken/turkey
1 Can Grands or Pillsbury Crescent Rolls
1 Tbls. Milk
4 oz. Cream cheese, softened
bread crumbs

Combine chicken, cream cheese, and milk. Spoon onto rolls. Roll up. Roll in melted butter, then in bread crumbs. Bake @350 on a sprayed cookie sheet appoximately 20 min. or golden brown

By: Mindy Warr


1 1/2 pounds fresh broccoli or 2 10 ounce packages frozen chopped broccoli
3 tbls. margarine
1/4 cup chopped onion
3 tbls. flour
2 cups chicken broth (or 2 cups water and 2 tbls. chicken base)
2 cups light cream
1 tsp. salt
1/4 tsp. nutmeg
1 cup grated cheddar cheese

Wash and chop broccoli. Cook in small amounts of salted water till tender. Melt margarine in heavy saucepan. Add onion and cook till clear. Stir in flour to make roux; slowly add broth and cream. Stir and cook till thickened. Add salt, nutmeg, and cooked broccoli. Just before serving, stir in cheese. Makes 6 servings.

Annette Priddis

Pumpkin Wheat Honey Muffins

1/2 cup raisins
1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 teaspoon pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup canned pumpkin puree
1/2 cup vegetable oil
1/2 cup honey
1/2 cup chopped walnuts

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.
Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups


Thank you Sisters

What a delightful afternoon with all of the sisters in the Big Piney Ward. I really think this recipe group will be fun and we had some amazing food today. I can't wait to see all the fun recipes that will show up on this blog. It is really fun to get to know all of you!! Sonja