Easy Eclair Cake

1 large package Vanilla Instant Pudding 

2 cups cold milk, divided
8 oz. Cool Whip 
1 box Graham Crackers 
1 can chocolate frosting

Beat pudding mix and 1 3/4 cups milk in a large bowl with a whisk for 2 minutes.  Stir in Cool Whip.  Layer about 1/3 of the grahams and half the Cool Whip mixture in a 13x9 inch pan, breaking grahams as necessary to fit; repeat layers.  Top with remaining grahams.

Microwave chocolate and butter in medium microwaveable bowl on high for 1 1/2 minutes, stirring after 1 minute.  Stir until chocolate is completely melted.  Add sugar and remaining milk; stir until well blended.  Immediately spread over grahams.  

Refrigerate for 4 hours.

Recipe from Kamille Leavitt

Spinach Artichoke Dip

1--8oz. Cream cheese
1 can marinated artichoke hearts
2 C. Sour cream
1/2 package frozen spinach
3/4 C. Shredded parmesan
2 green onions
1/4 C. Shredded cheddar
1/2 tsp. Garlic powder
1/4 tsp. Paprika
1/2 tsp. Dry basil
1/2 tsp. Lemon juice

1) Mix together cream cheese and cheddar cheese

2) Add rest of ingredients, mix well

3) Heat in shallow serving dish (9X9 pan) 350 degrees for 15 minutes.  Yield: 2 cups

Recipe from Abbie Butcher

Pumpkin Curry Soup

1 1/2 Tbsp. Olive oil
1 cup finely chopped onion
3 cloves garlic, minced
1 1/2 + curry powder
28 ounces vegetable broth
1/2 cup acini de pepe pasta or rice
1 1/2 cup coconut milk
1 Tbsp. flour
1 (15 ounce) pumpkin
1 green onion

In a large pot on medium heat, add olive oil and onion, cook until tender.
Add garlic, salt and pepper to taste, cook for 1 minute.
Add broth and bring to a boil.
Add acini de pepe, reduce heat, simmer covered for 10 minutes (for rice, simmer for 40 min.)
Combine the flour with 1/2 cup of coconut milk.  Stir into broth and then add the remaining coconut milk.
Cook until slightly thickened and bubbly.
Stir in pumpkin and curry, heat through.
Serve with a dash of curry powder, salt and pepper and garnish with sliced green onion.

Recipe from Mary Wagstaff

Cajun Chicken Alfredo

1/2 lb. fettuccine
2 or more chicken breasts
2 tablespoons Cajun seasoning (Tony's/Creole)
3 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 mushrooms, minced
1 green onion, minced
1 1/2 cup heavy whipping cream
1/4 teaspoon basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
2 tablespoons Parmesan

Cook Pasta, drain.

While the water is heating.  Cut the chicken into half inc pieces.  Place in bowl with Cajun seasoning, toss to coat.  Salute chicken in butter over medium heat for 5-7 min or until cooked.  Add bell peppers, mushrooms, and green onions.  Salute for another 3 min.  Reduce heat and stir in cream.  Add spices.  Toss with fettuccine to serve.  Makes 8 servings.

Recipe form Forrest Jensen

Cooking Basics/Seasonings

Chicken Noodle Soup

6 cups water

2 pieces chicken (including skin and bone)

¼  onion, chopped

2 stalks celery, chopped

1 carrot, chopped

1 bay leaf

3 teaspoons (or three cubes) chicken bullion.                 

Place chicken in a soup pot with 6 cups water and bring to a boil.  Reduce heat, add chopped vegetables and bullion; continue cooking over medium heat for 20-30 minutes.   Remove chicken, cut meat from bones and return meat to pot.  Bring liquid to a boil and drop in the noodles.  Reduce heat and simmer uncovered for 10 minutes.  Remove bay leaf before serving. 

Homemade Egg Noodles

1 egg

2 tablespoon milk

1/2 teaspoon salt

1 cup flour

Mix together the egg, milk, and salt.  Gradually add enough flour to form a stiff dough. Knead until smooth and elastic.  Let the dough rest for 10 minutes.  Roll dough as thinly as possible on a floured surface.  Cut into noodles by rolling up and slicing, or whatever method you prefer.

Butter Dips

¼ cup butter

1 ¼ cups flour

2 tsp. sugar

2 tsp. baking powder

½ tsp. salt

2/3 cup milk

Heat the oven to 450.  Cut the butter into four equal pieces and place in a 9x13 inch baking dish.  Put the baking dish in the oven to melt the butter.  Whisk together dry ingredients.  Add milk and stir until a loose dough forms.  Turn dough out onto floured surface and press into a square about the size of the baking dish.  Cut into strips.  Place strips in melted butter, turning to coat.  Bake for 15 minutes.

(Prepare one of the following salad recipes with your group.  Share with the class)

Southwestern Salad

3-4 cups shredded romaine

1 small chopped Roma tomato

½ can corn

½ can black beans, drained and rinsed

3 green onions

½ cup shredded cheddar cheese

½ cup mayonnaise

¼ cup salsa

2 tsp. limejuice

¼ tsp. cumin

¼ tsp. chili powder

½ cup minced fresh cilantro

For dressing, in a bowl, combine mayonnaise, salsa, limejuice, cumin and chili powder.  Stir in cilantro.  If desired, this creamy dressing can be spread over layered salad ingredients and held overnight. 

Asian Salad

3-4 cups shredded cabbage

1 package oriental noodles, crushed

3 sliced green onion

½ cup frozen green peas

1 Tablespoon sesame seeds

¼ cup rice vinegar

¼ cup sugar

2 Tablespoons oil

1 Tablespoons sesame seed oil

Seasoning packet from oriental noodles

For dressing, in a jar combine all ingredients and shake to mix well.  Toss all ingredients together in a salad bowl.  Add dressing and mix.

Spinach Salad

3 cups fresh spinach

¼ sliced purple onion

2 tablespoons bacon bits

½ cup shredded Swiss cheese

¼ cup olive oil

¼ cup red wine vinegar

¼ cup sugar

¼  tsp. mustard

1 tablespoon poppy seed

¼ tsp. salt

Combine all dressing ingredients in a measuring cup and mix well.  Add to other ingredients and toss.  Serve immediately.

Fence Rail Block

Quilts Fall 2014

Natasha Moore

Andrea Ruesch

"Audrey/Vennetta"

Madi Ballif

"Mae"

Eloisa Morando

"Nature"

Courtney Knight

Mary Wagstaff

Lynette Morris

"Garden"

Miranda Erickson

"Alice in Wonderland"

Natalie Hart

"Growing Heart"

Kelsey Chappell

Marianne Lummus

"Blue October"

Hailey Whittier

Wendy Brimhall

"Roughing It"

Cat Grant

"A Walk in the Country"

Jani Hamblin

"Follow Me Blankie"