Recipes from Cooking Group

Our theme this time was Autumn. Thank you to those who showed up. It was fun to sit and chat as well as get to know some of you sisters a little bit better. I didn't do sign ups but it turned out we had 1 soup, 1 side dish, 1 main dish, and 1 dessert. Here are the recipes. I meant to take pictures but forgot, you will have to take my word for it, it all looked good and tasted better.

Corn and Bacon Chowder
Brought by: Evelania Moser (Olie Chavez' daughter)

5 slices bacon, chopped
1 medium onion, halved and sliced (like red onion)
2 cups milk
2 cups frozen corn
1 can cream of mushroom soup
1 cup diced potatoes (I unusually use red potatoes and more than 1 cup)
1/4 tsp. black pepper

In large saucepan, cook bacon until crisp. Remove bacon with slotted spoon and drain bacon on paper towels. Leave 2 tbsp of the bacon drippings in saucepan. Cook onion rings in reserved bacon drippings until tender. Stir in milk, soup, corn, potato and pepper. Bring to a boil. reduce heat, simmer uncovered 2-3 minutes, Remove from heat.

Top individual servings with crumbled bacon.

Makes 4-6 servings...so they say, I like to double the recipe.
Taken from the book 365 Ideas for Dinner

Green Beans with Garlic
Brought by Rosa Young
Prep time: 10 minutes Cook time: 15 minutes Serves: 8

1 tbsp olive oil
1 tbsp butter
4 large cloves garlic, minced
1/4 cup chopped onion
1 (14 oz) can 99% fat free chicken broth
1/2 tsp. sugar
1 1/2lb. fresh green beans, cut into pieces
6 slices bacon cooked and crumbled

1. In saucepan place olive oil and butter over medium heat; add garlic and onion. Cook and stir constantly until tender, about 3 minutes.

2. Add chicken broth, sugar and pepper to taste. Bring to boiling; add green beans. Return to boiling, cover, and reduce heat to low. Simmer 10 to 15 minutes or until beans are tender.

3. Meanwhile prepare bacon. Place cooked beans in serving dish and top with crumbled bacon. serve hot.

Thanksgiving Wreath
Brought by April Jacobs Here is a video of one.

2 tubes of crescent roll
1 9 oz package turkey deli meat
1/2 can whole cranberry sauce
1 can cream of Chicken soup
1 cup shredded Mozzarella
1 package stove top stuffing prepared as directed.

Roll out crescent roll triangles. lay them in a circle so the short side over laps half way and the long part points out, continue in a circle. When done you should have a circle in the middle about a 2.5 inch solid crescent ring then the points of the crescent roll pointing outwards. (That is the hardest part of the dish!). Mix soup and cheese.

Layer lunch meat, followed by cranberry sauce, kind of like jam on bread. Spread soup and cheese mixture next. Top with prepared stuffing. I used about 1/2 to 2/3 of the box.

Take each point and wrap over the top and tuck under. Continue around circle. When mine was done the lunch meat ended up being kind of like a boat hold the stuff in while the crescent rolls braced the sides. Hopefully that makes sense.

Bake at 350 for 25-30 minutes

Pumpkin and Cream Cheese Roll
Brought by Rachel Cottam
serves 10

3/4 c. Flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 tsp. nutmeg
3 eggs, slightly beaten
1 cup sugar
2/3 cup solid- pack canned pumpkin

1 cup walnuts, chopped.

1. Preheat oven 375. Grease 15"x10"x1" jelly roll pan. Line with parchment paper; grease and flour parchment paper.
2. Sift flour, baking powder, cinnamon, pumpkin pie spice, nutmeg & salt. Set aside.
3. Beat eggs and sugar in large bowl until thick and fluffy. Beat in pumpkin. Stir sifted dry ingredients into mix. Pour into prepared pan; spread evenly. Sprinkle with nuts.
4. Bake for 15 minutes or until center springs back when touched.
5. Loosen cake edges. Invert onto a clean damp towel dusted with powdered sugar. Peal off parchment paper. Trim 1/4" from all sides. Roll up cake and towel together from short side. Place seam down on wire rack; cool completely.

Filling:
1 cup powdered sugar
1 pkg (8oz) cream cheese
6 Tbsp. butter
1 tsp. vanilla

Mix all ingredients until smooth.

Unroll cake. Spread with filling then re roll. Refrigerate until ready to serve.

A link to check out

Misty Muhlstein in our wad has a website and wanted to get the word out. It is like a craig's list with an LDS focus. Check it out.

www.beehivelist.com