Suggestions

Dear lovely ladies,

This post is just for you. Please post a comment to this post if you have any ideas or suggestions for the enrichment committee. We want to find a way to get everyone involved and to make sure that everyone has a great time.

Love,
Elizabeth
and the Enrichment Committee

Relief Society General Broadcast

Hey Lovely Ladies!!!

This Saturday, September 26th, is the Relief Society General Broadcast at 6:00 pm in the DeJong Concert Hall in the Harris Fine Arts Center (HFAC) at BYU.

We will be having appetizers (pot-luck style) in apartment 306 at 4:30 pm and we will carpool to the broadcast.
-Remeber, it's Sunday dress.

If you can't make it to the broadcast, you're still invited for the appetizers.

Our stake will also re-broadcast the meeting on Sunday, September 27th at 6 PM. The re-broadcast will be in the 8th Stake Building located at 500 West 1021 South in Provo. This is the same location where our stake opening social barbecue was held on Friday night.

The RS General Broadcast will be aired live in streaming audio and video online, and will be aired or re-braodcast at the following times:

BYU Television

September 26 @ 6:00 PM

September 27 @ 7:00 PM

September 29 @ 4:00 PM

October 2 @ 8:00 AM

October 5 @ 12:00 AM

KBYU-TV (Utah Only)

September 26 @ 8:00 PM

September 27 @ 4:30 PM

Buffalo Chicken Dip

Buffalo Chicken Dip
By: Elizabeth's dad's fiancee (it's too good not to include)

Ingredients:
1 cup Ranch dressing
1 1/2 cups shredded cheddar cheese
2 (8 oz) packages cream cheese, softened
3/4 cup pepper sauce (Franks Red Hot)
2 (10 oz) cans chunk (Tyson) chicken, drained
1 (8oz) box chicken-flavored crackers

Directions:

• Heat chicken and hot sauce in a skillet until warm throughout.
• Stir in cream cheese and ranch dressing.
• Cook until blended and warm.
• Mix in half of the shredded cheese, and transfer the mixture to a slow cooker (crock-pot).
• Sprinkle the remaining cheese over the top, cover, and cook on low until hot and bubbly.

This dip can be eaten on tortilla chips or any sort of crackers. (I've actually never had it on chicken-flavored crackers)

Salsa

Salsa
By: Deanne Jensen

Ingredients:
1 bunch green onions
1 bunch cilantro
2 tomatoes
2 avocados
1 can black eyed peas + juice
1 can corn (or frozen equivalent)
1 envelope Good Seasons Italian Dressing
1/4 c. vinegar
Jalapenos to taste

Directions:

• Mix.
• Serve with tortilla chips.
  

Salsa Chicken

Salsa Chicken
By: Heather Lombard

Ingredients:
3 Chicken breasts
1 Cup brown sugar
16 oz jar salsa

Directions:

• Put everything ina crock-pot and cuck on High for 1 hour
• Turn down to low and continue to cook for another 2-3 hours
• When it's done, pull the chicken out, shred it, and serve on tortillas w/ sour cream
  

Seasoned Potatoes

Seasoned Potatoes
By: Alexa

Ingredients:
6-8 potatoes
Extra Virgin Olive Oil
Thyme
Rosemary
Salt
Pepper

Instructions:

• Wash and cut potatoes into bite-size squares. Put the squares in a bowl and lightly coat with the olive oil. After all the potatoes are nicely coated, sprinkle on your thyme, rosemary, salt and pepper. Make sure to put enough seasoning on the potatoes so that you are able to taste it. Spread the potatoes onto a cookie sheet and bake in the oven for 30 minutes @ 375 degrees.

Frozen Raspberry Dessert

Frozen Raspberry Dessert
By: Becca

Ingredients:
1 C. flour
1/4 C. brown sugar
1/2 C. chopped nuts
1/2 C. margarine

Directions:

• Mix together and bake for 20 min at 350 in oblong pan. Crumble mixture with fork and save 1/3 C. for topping. While it cools, beat until stiff 2 egg whites, 2 T lemon juice and 2/3 C. sugar. Fold into mixture 1 8-oz carton of Cool Whihp and 10-oz package of frozen raspberries (or berry of choice). Spread mixture onto crumbs and sprinkle saved crumbs on top. Freeze for at least 6 hours. Keep in freezer.

Chicken Enchiladas

Chicken Enchiladas
By: Shawn

Ingredients:
1 Package of boneless skinless chicken breasts
2 large cans of enchilada sauce (green or regular)
1 package of corn tortillas (count depends on the pan you are going to use)
1 onion- Chopped
Season Salt (Optional)
Garlic Powder (Optional)
2 package of cheese 16 oz (mild cheddar or Mexican)

Directions:

1. Preheat Oven to 375°
2. Cook Chicken and onion in a skillet on the stove until it is completely done. You can add Season Salt and Garlic powder for taste if you would like. There will be no pinkness to the chicken. Then shred the chicken by pulling it apart with a fork or your hand after it has cooled for a bit.
3. In a square baking dish line up tortillas with sides holding each other up it a taco shape. Fill baking dish with tortillas. Add two spoons of chicken mixture to each tortilla. Add a small handful of cheese to each tortilla. Pour a little of the enchilada sauce into each as well. Roll each tortilla and turn them so the overlapping edges are face down. Pour remaining enchilada sauce over enchiladas. Sprinkle remaining cheese on top and bake until cheese is fully melted, bubbly and slightly golden. Serve. Caution will be very hot.

Cream Baked Potatoes

Cream Baked Potatoes

By: Kaylie

Ingredients:
Potatoes
Heavy cream
Onion powder
Garlic salt
Salt
Pepper

Directions:

1. Wash and peel potatoes
2. Slice into medallions about 1/4-1/2 inch thick
3. Evenly distribute medallions in a casserole dish
4. Pour cream over potatoes, just enough to cover completely
5. Season with onion powder, garlic salt, salt, and pepper to taste
6. Cook on 350 degrees for about an hour.
7. Top will be brown and carmelized when finished
8. Serve hot!

Tasty Chicken Salad

Tasty Chicken Salad
By: Chrissy

Ingredients:
12 oz. Bowtie and corkscrew pasta
2-3 cubed chicken breasts
1 can pineapple tidbit, drained
Red grapes
chopped celery and green onions
cashews
1 cup mayo
1 bottle coleslaw dressing

Directions:

1. Mix all together and enjoy!

Penne and Broccoli Florentine

Penne and Broccoli Florentine
By: Julie

Serves 2

Ingredients:

1 1/2 cups uncooked penne pasta or any kind of pasta

1/2 cup (approx) frozen spinach

1 cup chopped fresh or frozen broccoli

3/4 cup sour cream (regular, low-fat, or fat free)

3 TB butter or margarine

3 TB milk

1/2 cup shredded cheddar or mozarella cheese (or a mix of both)

1/2 cup shredded Parmesan cheese

Directions:

1. Fill a large saucepan with water, bring to a boil and cook penne or other pasta to 'al dente' or according to your own taste. Drain and set aside. Meanwhile, place frozen spinach and fresh or frozen broccoli in a large microwave-safe bowl. Cover with a plate or moist paper towel and cook on high 2 minutes. Stir and continue cooking 2 minutes more. Keep covered so it will stay warm while preparing cheese sauce.
2. In a small skillet combine sour cream, butter and milk. Heat over medium-low heat until butter is melted and the mixture is warm but not steaming (you don't want to curdle the sour cream!). Keep over heat and add the cheeses, stirring until melted. Remove from heat. To serve, place pasta on a large plate or bowl and place spinach and broccoli on the pasta. Pour the cheese sauce over and top with more Parmesan if desired.
3. I usually add mushrooms to this dish. I slice them and saute them in the skillet before making the cheese sauce, then add it to the mixture of cooked broccoli and spinach. You can also add cubed, cooked chicken. Yum!! That adds protein too! :D

First Enrichment tonight.

Hey ladies! We had our first enrichment tonight and it was blast. We did a pot-luck style recipe swap. Everyone brought a dish for the pot-luck dinner and a copy of the recipe they used. Then, after we ate (it was like Thanksgiving), we swapped recipes and made some scrapbook style recipe pages. I will be posting the recipes that were submitted.

• As I promised, the following site has some great examples of scrapbook style recipe pages. http://www.kevinandamanda.com/scrapbook/recipes/index.html
  
• This is the site that Rachel Solter mentioned: http://recipefordisaster.blogspot.com

Thanks to everyone who helped out. Whether you brought food, donated supplies, shared ideas, or took our the trash, we couldn't have done it without you!

Bacon Spaghetti

Bacon Spaghetti
by: Taylor

Ingredients:
1 lb spaghetti(or whatever pasta you want)
1 lb bacon(I like the real stuff, but turkey bacon works too, just as long as you use a little oil while frying to prevent it from burning.)
1/2-2/3 cup Parmesan cheese(More or less if you prefer, but there can never be too much cheese in my opinion)
2 eggs
Black pepper

Directions:

1. Cook pasta according to package.
2. Fry up the bacon and then mix it in with the pasta; also with a little of the bacon grease.
   
3. Crack the eggs and mix it in with the pasta and bacon(I like the scrambled texture).
4. Mix in the Parmesan cheese and pepper. Enjoy!