Carlsbad 3rd Relief Society Sisters 2012
Darlene Asuega Pam Barnett Debbie Beers
Beka Bess Marci Bowman Johnene Bowman
Debbie Briggs Ciera Blunt Celina Butler
Ann Cook Teresa Cooney Jeanne Cuarenta
Carol Cullins Suzi DeGraw Merrillee Dickerson
Barbara Dionisopoulos Judy Dumas Maxine Escobar
Yamilda Evans Sheri Ferrell Lauren Foulger
Linda Henry Jeri Gruner Lauren Holdcraft
Jessica Johansen Misty Kelm
Bonnie Layne Elizabeth LaBaron Roxy Linfesty
Kati Mahalona Holly Mckinley
Elan McMahan Ann Miller Barbara Miller
J.C. Mishler Felila Moreno Marci Morrell
Angela Nickerl Emi Oga Kim Orlando
Jean Packard Yvette Packard Kelly Perdue
Stephanie Peterson Denise Pitts Susan Pynes
Sandra Riggins Candance Robinson Deana Rosell
Jennifer Sattley Anastacia Serna Carolyn Smith
Kathy Steadman Lillian Stimpson Carolyn Swan
Ann Tanner Jill Thomas Jana Tompkins
Lisa Venturi
Tina Venturi Judy Vigil Kitty Walker
June Wightman Eileen Williams Elisa Williamson
Heidi Willes Janet Wilson Sue Woolley
Chocolate Coma Brownies
That was just a warning that I didn’t really mean. Well, kind of. Because I’m not sure if you will love me or hate me after your chocolate overdose
These brownies are…. perfect. Seriously. They are crazy good. And once you know how I make them, you may just jump up and down, screaming and clapping and hugging every neighbor on the street. Now here is the secret: serve them cold. They are good room temperature – but they are an entirely different experience cold.
These are quite possibly going to become your new party dessert dish that you have to take – they always get a positive reaction out of folks. Can you see how incredibly dense and moist these are? A guy at work calls them the chocolate bricks. I thought about calling them that. You should make them. Today. If you aren’t on a diet. So this is what you need…. ready? 2 packages of BETTY CROCKER brownie mix and 1 of her frostings
Make them according to the package directions.
Then add 3/4 cup of semi sweet chocolate chips and 3/4 cup milk chocolate chips
(and use good chocolate)
Then bake in a 9 x 13 pan according to the THICKEST instructions on the back. You want these thick. It does something amazing to the consistency when they are thick and baked just right.
Then cool, frost, and then refrigerate.
Then go into a chocolate coma.
Chicken Salad Sandwiches
This is one of those crowd pleasing recipes that you can make for all sorts of occasions.
And I have. Family parties, showers, when you are taking dinner to a neighbor, when you are having a busy week and need dinner to be easy but still thoughtful…. It seriously makes life easier because you can just pull this out of the fridge and feed an army. Super easy to make… and super easy to serve… and super yummy to eat… this sandwich is such a keeper. Here it is:
Chicken Salad
4 chicken breasts
3 green onions, diced
1 Apple, diced
1 cup of grapes, each grape cut in half
3/4 cup cashews (0ptional)
1 cup mayo (I use light)
2 tsp dijon mustard
2 tsp apple cider vinegar
1 tsp curry powder
1/2 tsp pepper
1. Poach the 4 chicken breasts by placing in pot, completely covering in water, and season with salt and pepper. Bring to a boil, and cook on a high temperature until cooked through (15 to 20 minutes) 2. Shred the chicken and refrigerate 2. In a large bowl add the shredded chicken, celery, onions, apple, grapes and cashews (optional) 3. In a smaller bowl, mix the mayo, mustard, apple cider vinegar, curry and pepper 4. Add the dressing to the chicken mixture and mix well 5. Refrigerate for a few hours to let the flavors blend (or overnight – I think it is better the next day) 6. Serve on buns
BANANANANANA Bread
Amazing Banana Bread!
I don’t think I will ever try another Banana Bread recipe.
This is deluxe stuff
You know those moments when you bake or cook something – and it is so good – and then you tweak it a little a few more times until you say – ok! That’s it! This is a keeper. And you just know that you will make that recipe time and time again forever more. You know those times?
Well – this is one of those times. My husband LOVES this banana bread. And THAT is what it is Bananananana bread. No one will mistake it when they try it. It is Banana-y and because of that, it is SO moist.
Here is what you need:
2 cups of flour
1 tsp baking soda
1 tsp cinnamon (more if you really like cinnamon)
(Did you know that cinnamon is a natural food preservative? It can inhibit bacterial growth and food spoilage! Also it can help regulate the effect on blood sugar, as well as help lower LDL cholesterol. It can also help with arthritis and has an anti-clotting effect on blood!!!)
1/4 tsp salt
1/2 cup of butter
3/4 cup brown sugar
2 eggs
2 1/2 cups bananas (over-ripe) – about 4 – 5 bananas
1/2 bag of your favorite kind of chocolate chips
1/4 cup of slivered almonds (optional)
1- Preheat your oven to 350 and Grease your 9 x 5 bread pan
2- Combine the flour, baking soda, cinnamon and salt together
3- In a separate bowl, add the butter, brown sugar and eggs.
4- Mash up the bananas and add them to the butter-brown sugar mixture
5- Combine the dry and wet mixture together. Stir just long enough to mix everything well.
6- Add the chocolate chips and the slivered almonds
7- Pour the batter into the prepared loaf pan and bake for 60 minutes or until your toothpick comes out clean.
Strawberry Spinach Salad
This. Is. An. Amazing. Salad.
Please make it.You will understand. The dressing is perfect. The blend of flavors is perfect.The colors are perfect.Its all perfect.
Here are the ingredients:
Spinach (torn into bite sized pieces)
Strawberries (sliced)
Feta Cheese
sugared slivered almonds (instructions follow)
The perfect dressing
The dressing is:
1 T. poppy seeds
1/2 cup sugar
1/2 cup olive oil
1/4 cup Balsamic Vinegar
1/4 tsp paprika
1/4 tsp Worcestershire sauce
1 T minced red onion
* add all ingredients into your blender and blend
The dressing is quite thick, so use your spoon and drizzle it onto your salad. I wouldn’t attempt pouring. It would be a sad shame to lose both the salad and the dressing in an uncontrolled pouring moment. I don’t think you could take it.
Now for those sugared almonds. If you already have your sugared almonding skills down – no need to read on. But if you don’t ( I have heard some horror stories), let me show you how I do it:
This is about 3/4 cup almonds
Do not leave your almonds. Once they start to brown they will toast very quickly.
Keep your wooden spoon active, stirring them every 10 – 15 seconds so they don’t burn and both sides get the heat. I only toast them until they start to brown. I don’t like them really brown.
Once they are sufficiently toasted add this mixture:
1/8 tsp of nutmeg
1 tsp cinnamon
pinch of salt
And stir
yum.
Lay out some wax paper and pour the mixture out. If you don’t do this you will have a clump of sugared almonds that will be very hard. Like lollipop candy hard.
Remember that sugar gets very hot. Keep all little wandering hands from exploring the tasty looking treat.
And put the leftovers in a baggy and keep in your fridge for the next day because you are going to want this salad again.
* This salad is excellent with grilled chicken! Especially grilled terryaki chicken!
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