Every third Friday at 10:00 am, the Billings East Stake sisters meet at the temple and go to a session together. Following the session, we gather in the cafeteria and eat a light luncheon and enjoy each other's company. The Tuesday following that Friday, we gather for the 6:20 pm session, and have refreshments in the cafeteria afterwards. It is wonderful to gather as sisters and enjoy both the spirit of the temple as well as our friendships. If you haven't had a chance to join us yet, please do! I always go home feeling so uplifted, both by the time serving in the temple, as well as the time to enjoy the wonderful sisters of our stake.
We've had a few request for some of the recipes from our luncheon. The first one I found on the internet, but I'm sorry to say I don't remember where.
White Chili1 lb boneless, skinless chicken breasts, cut into 1/2 cubes
1 onion, chopped
1 clove garlic
Cook in 1 Tablespoon of oil until the chicken is no longer pink. Add:
2 (16 oz cans) cans Great Northern Beans, rinsed and drained
1 (15 oz) can chicken broth
1 (4 oz) can chopped green chilis, or 2 cans if you like spicier chili
1 teaspoon each salt, cumin, and oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
Bring to a boil, uncover and simmer for 30 minutes. Remove from heat and stir in 1 cup sour cream and 1/2 cup whip cream. Serve with torilla chips.
This next recipe is from my niece, Rachael. It isn't a "good for you" recipe, but it is really good!
Melt 1/2 cup unsalted butter, 1/4 cup granulated sugar, and 5 Tablespoons unsweetened cocoa in the top of a double boiler. Add 1 large beaten egg, stirring and cooking until thickened. Remove from heat, stir in 1 1/4 cup graham cracker crumbs, 1/2 cup finely chopped almonds, and 1 cup coconut. Press firmly into the bottom of a 8 x 8 inch pan.
Middle layer: Cream 1/2 cup unsweetened butter, 2 Tablespoons + 2 teaspoons heavy cream, 2 Tablespoons Byrd's custard mix (or substitute 2 T vanilla pudding), and 2 cups confectioner's sugar. Beat until light in color. Spread over bottom layer in pan.
Top layer: Melt 4 oz semi sweet chocolate with 2 Tablespoons unsalted butter. Cool, spread over bars and chill.
These bars freeze well.