Here are a few of the delicious recipes enjoyed at the Relief Society Christmas Party. If you have a recipe you would like to share please email it to Jill Jepperson.
Spicy Corn/Bean Dip(made by Morgan Naldar)
1 can sweet corn-drained
5 green onions-chopped
1 can black beans rinsed and drained
1 can Rotel (find by tomatoes--can choose how spicy)-drained
1 green pepper-chopped
1/2 bunch cilantro-chopped
16 oz sour cream
1 pkg Hidden Valley Fiesta Ranch Dip
Mix ingredients and refrigerate for one hour before serving. Serve with tortilla chips.
Waldorf Salad(made by Retha Hance)
Blend the following together til smooth and creamy:
1 pkg Cream Cheese - room temp
juice (and zest, if desired) of one juicy Lemon
Powdered Sugar - to taste, depending on lemon tartness (1/2 to 3/4 Cup)
Add 3 or 4 cut up apples (Honey Crisp) and stir til they are covered with the dressing
Add and stir in whatever quantity you desire of the following:
Celery
Yogurt Raisins
Grapes (I usually cut in half)
Walnuts, broken
Coconut
At my house this recipe keeps evolving. You can add pecans instead of walnuts or try craisins or currants. Just put in things you like and enjoy. If you don't like one of the ingredients, just leave it out
Cranberry Walnut Bread (submitted by Kammi Bean)
Ingredients
3/4 cup butter or shortening
3 cups white sugar
3 eggs, beaten
6 cups all-purpose flour
1 tablespoon salt
1 1/2 tablespoons baking powder
1 1/2 teaspoons baking soda
2 1/4 cups orange juice
3 tablespoons orange zest
3 cups chopped cranberries
1 1/2 cups chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch loaf pans.
Blend together butter, sugar and eggs.
Sift together the flour, salt, baking powder and baking soda. Add to wet ingredients, alternating with orange juice.
Mix in the orange rind, cranberries and walnuts. Stir until just combined and pour into prepared pans.
Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.
Yield 3 loaves
Savory Three Cheese Spread (made by Bonnie Dutcher)
1 8 oz. pkg cream cheese (I use 1/3 less fat but fat free doesn’t taste good)
½ cup shredded cheddar cheese (the sharper, the better, I say)
4 slices smoked ham, finely chopped
2-3 tbsp. grated parmesan cheese
1-2 tbsp. sliced green onions (depending on how much you like green onions—we go for lots.)
Crackers (our family voted Ritz type crackers as the best)
Soften cream cheese in small shallow dish in the microwave for 30 seconds or until you can spread it easily. Spread cream cheese on bottom of 2-1/2 cup microwaveable dish (mine is 5 x 7 inch dish). Sprinkle with cheddar cheese, ham, and parmesan cheese.
Microwave on high for 1 minute or until heated through.
Top with green onions. Enjoy on the crackers.
Pumpkin Fluff Dip (made by Lynn Hegvik)
It is really easy, only 4 ingredients.
1 (16 oz) container of frozen whipped topping (thawed)
1 (5 oz) package of instant vanilla pudding mix
1 (15 oz) can of solid pack pumpkin
1 tsp pumpkin pie spice
Mix pudding, pumpkin and spice. Fold in thawed frozen whipped topping. Chill in refrigerator until serving.
