Emily's Frosting

Emily Waite

Mays Pond Ward

4 oz Cream Cheese, softened
2/3 c Powdered Sugar
8 oz Cool Whip

Cream together thoroughly cream cheese and powdered sugar.  Fold in Cool Whip until combined.

Great for fruit pizzas!

Dill Turkey Chowder

modified from Betty Crocker Slow Cooker Meals

 

1 lb. uncooked turkey breast slices, cut into 1 inch pieces (I substituted chicken and cut it up with kitchen scissors after cooking)

3/4 teaspoon garlic pepper (I substituted 1/2 tsp. garlic powder and 1/4 tsp. pepper)

1/2 teaspoon salt

6 to 8 new potatoes, cut into small pieces (I have used turnips as well, which was super yummy!)

1 medium onion, diced

2 medium carrots, thinly sliced

2 teaspoons dried dill weed (I used two drops of dill essential oil and it worked)

2 1/2 cups chicken broth

1 can whole kernel corn

1 cup half and half (I used light cream)

3 tablespoons corn starch

 

1. Place turkey in a 4 to 5 quart slow cooker; sprinkle with garlic pepper and salt.  Stir in remaining ingredients except half and half and corn starch.

2. Cover and cook on low setting 6 to 8 hours (I did five, but my cooker cooks quickly).

3. Mix half-and-half and cornstarch; gradually stir into chowder until blended.  Cover and cook on high setting for 20 minutes, stirring occasionally, until thickened.

Snicker Salad

Christina Dahl

 

2 red apples

2 green apples

4 Snickers candy bars

2 cups cream

1/3 cup powdered sugar

12 oz. strawberry yogurt

 

Whip cream with powdered sugar. Fold  yogurt into whipped cream.  Cut apples and candy bars into bite sized pieces.  Fold pieces into creamy mixture.

Borscht

Adapted from recipe from Larisa Cuff

BYU 183rd Ward

 

3 quarts water

2-3 potatoes, peeled and cubed

1 small head of cabbage, finely chopped

1 medium onion, chopped

1 large tomato, diced

2 tsp. olive oil

1 large or 2 small beets, peeled and shredded

2 carrots, peeled and shredded

4 cloves garlic, chopped

1 tsp. vinegar

1 bay leaf

cilantro, to taste

salt and pepper to taste

 

 

In a large stock pot bring water to a boil.  Add cabbage, potatoes and tomato.  Reduce heat and simmer for 10 minutes.  While that simmers, combine beets, carrots, onions and oil to a frying pan.  Cook over medium heat for 5-10 minutes, until a vegetables have cooked down.  Add to the stock pot.  Add garlic, vinegar, bay leaf and cilantro (optional).  Let simmer for 10 more minutes.  Remove from heat and let stand for a hour or two to let the flavors blend better.  Serve with a hard bread, like French bread.

 

Notes: If you half the recipe, don't half the beets.  You will need salt and pepper.  You can salt and pepper the whole pot, but I like to do it in individual bowls.

Quick Burgers

From Everyday Happy Herbivore

by Lindsay S. Nixon

 

 

http://happyherbivore.com/recipe/quick-burgers/

 

We tried this tonight and it turned out really yummy!  Half of the children ate it and loved it!

Update: I tried this on the pancake griddle and it worked really well.  Perfect for hot days!