Recipes

There were some requests for the recipes of the food served at the Stake Center for the General Women's Broadcast.  Sister Crocker has obtained these recipes for us and we are sharing them with you!  Also the recipe for the Pumpkin Cream Cheese Squares is listed here, the treat from our G.A.B Session last week.

Cowboy Salsa Salad


1 can black beans
2 C frozen corn (defrosted)
2-3 Roma tomatoes
1 Bunch cilantro chopped
1/2 Bunch green onion chopped
1-2 avocados chopped
1-2 Packages of zesty italian dry salad dressing
Mix ingredients together and toss with the dry zesty italian dressing.

Variations:
Mix with chopped romaine lettuce and serve with cilantro ranch dressing.

To make a meal:
Mix the salsa, chopped romaine and BBQ chicken. When you use the BBQ chicken with the salsa add 1 sm. jalapeno pepper minced, 1 sm orange bell pepper chopped, 1 t. salt, 2-3 T fresh lemon or lime juice to the salsa mixture above. (you can add zest if a little zing is needed)

Cilantro Ranch Dressing

Makes 2 1/2 C of dressing.
2 C prepared Buttermilk Ranch Dressing
1 sm bunch cilantro, lg stems removed (about 1/2 chopped)
2 lg or 4 sm tomatillos (cut in quarters)
1/2 tsp minced garlic (fresh)
2 T fresh lime juice
1 jalapeno pepper diced (seeds removed)

Prepare ranch dressing and set aside. Remove cilantro stems, wash and dry. Add cilantro to food processor and pulse until finely chopped. (or well by hand and then blend) Add tomatillos, garlic, lime juice and jalapeno pepper to food processor and pulse ingredients until pureed. Add the 2 C prepared ranch dressing and pulse just a few times until ingredients are well combined. Chill for 1-2 hours. (dressing should be slightly green)

Pumpkin Bars & Topping


Preheat oven to 3500, grease & flour a 9x13 pan.

4 eggs
1 cup oil
16 oz. canned pumpkin
1 2/3 cup sugar
2 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon

Mix all ingredients together. Pour into pan & bake for 30 minutes.

Apple Cake & Butter Sauce

Preheat oven to 3500, grease & flour a 9x13 pan.

2 cups sugar
2 cups flour
½ cup butter
2 tsp. baking soda
2 eggs
½ tsp. nutmeg
4 cups shredded apple
2 tsp. cinnamon
1 tsp. salt
1 cup chopped nuts

Cream together butter, sugar & eggs. Beat hard; add apples & stir in dry ingredients. Add nuts. Bake for 45 minutes. Serve with warm butter sauce.

BUTTER SAUCE:

1 cup butter
2 cups sugar
½ tsp. vanilla
1 cup light cream.

In a saucepan, heat over medium temperature. Don’t boil.

Almond Butter Cake

1 cup butter, softened
1 tsp. almond extract
1 cup granulated sugar
1 tsp. vanilla
1 cup powdered sugar
2 tsp. baking powder
4 eggs
2 tsp. baking powder
3 cups flour
½ tsp. salt
1 cup milk
1 cup slivered almonds, finely chopped

Heat oven to 3500. Grease & flour pan. In large bowl, combine all ingredients. Blend on low speed 1 minute, scraping bowl often. Beat on medium speed 2 minutes. Pour batter into prepared pan. Bake 20-22 minutes, until toothpick inserted in center comes out clean. Cool in pan 5 minutes; turn out onto cooling rack and cool completely.


TORTILLA SOUP



Triple Batch

Canola oil for deep frying tortilla strips
24 – 6-inch tortillas cut into ¼ “ strips
3 onions, diced
12 cloves garlic, diced
2 T Paprika
2 tsp Coriander
2 tsp Chili Powder
½ tsp Cayenne Pepper
6 tsp Cumin
5 qts. Chicken Broth (160 oz.)
3 – 28-oz. cans crushed Tomatoes
6 Bay Leaves
1 T Salt
1 cup Cilantro leaves
3 Lg roasted Chickens, shredded (two 3-lb chickens would be equivalent)

Toppings:
Fried Tortilla Strips
Chopped Cilantro Leaves
Small dollop of Sour Cream
Chopped Avocado

1. In a large, heavy pot, heat canola oil on high heat. When hot enough, fry the tortilla strips until lightly golden, then remove from oil with a slotted spoon onto paper towels. Lightly salt strips. This may be done several days ahead and stored in large plastic baggies.

2. In large soup pot, heat approx. ¾-1 cup olive oil. Add the onion, garlic and spices; sauté for 7 minutes, until onion is soft and translucent. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, and 1/3 of the tortilla strips. Bring to simmer. Cook uncovered 45 minutes on low-medium heat. Remove bay leaves.

3. In a blender, puree the soup in batches; pour back into the pot. Add the chicken, bring the soup back to a simmer and cook until chicken is thoroughly heated – about 5 minutes.

4. Serve soup in generous sized bowls, top with a small dollop of sour cream, chopped cilantro, avocado and the remaining tortilla strips.
 
Pumpkin Cream Cheese Squares
 
Filling:
4 oz. cream cheese, softened
1/4 c. sugar
1 egg
 
Batter:
1 c. canned solid pack pumpkin
1 c. sugar
1 egg
1/3 c. vegetable oil
1 c. flour
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 c. semi-sweet chocolate morsels (optional)
 
Preheat over to 375.  Grease a 9x13 inch pan.  For the filling, whisk together cream cheese, sugar and egg until well blended.  Set aside.  For the batter combine the pumpkin, sugar, egg, and oil.  Mix well.  Stir in flour, cinnamon, baking powder, baking soda, salt, nutmeg, and ginger.  Pour into prepared pan.  Drizzle cream cheese mixture over the batter.  Cut through with knife several times for marbled effect.  Sprinkle with chocolate morsels if desired.  Bake 25 - 30 minutes or until a toothpick inserted into the center comes out clean.  Cool. Cut into squares.