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Sunday, September 30, 2012

Relief Society Dinner Recipes

Wasn't the Broadcast amazing? It was the perfect evening of fun, food, and spiritual feasting as we came together and enjoyed a meal and each other's company, then watched the Broadcast. We appreciate those who baked cakes and helped out in the kitchen when we ran into some last minute surprises. Here are the recipes from the evening. If you think you detect a theme of "quick and easy" recipes, you are right!
The first recipe comes from Lillian Nehring:

1 lb LEAN ground beef
1 (10 oz) can cream of mushroom soup
1 small onion, chopped
4 oz cream cheese (or less, depending on taste)-you can use light cheese if you want
salt and pepper to taste

Brown the meat in a frying pan, adding 1/4-1/2 teaspoon salt and pepper or to taste until well-cooked for best flavor. Remember that the canned soup is salty, so don't get carried away with the salt. Add onion and cook till soft. Add soup and 1/3 cup water, heat through and add cream cheese. You can add more water if it's too thick. Serve over potatoes, pasta, or rice.
Pretty easy!

 Many of you asked about the tossed salad-we just thought it up, trying to imitate a salad from that unnamed Italian pasta restaurant. 
We used:
 romaine lettuce
cherry tomatoes
marinated artichoke hearts, chopped (they come in a jar)
 peppercini, chopped (they also come in a jar)
black olives
grated Parmesan cheese
We just eyeballed ingredients--add more or less of individual ingredients according to your own taste. 
Serve with Italian Dressing.

The dessert recipe was from Six Sisters' Stuff, a blog with lots of yummy recipes.
Pumpkin Dump Cake

15 oz can pumpkin puree
10 oz evaporated milk
1 cup brown sugar
3 eggs
1 tablespoon pumpkin spice
1 cup butter (melted)
1 cup graham crackers crumbs
1/2 cup toffee pieces (you can find these by the chocolate chips at the store)
1 yellow cake mix
Preheat oven to 350 degrees. Spray a 9 x 13 pan with cooking spray.
Combine pumpkin, milk, sugar, eggs, and spice. Stir to combine. Pour into prepared pan, sprinkle with cake mix, followed by graham cracker crumbs, and toffee pieces. Pour melted butter evenly on top. Bake 45-50 minutes until center is set and edges are brown. 
Serve with ice cream or whipped topping.

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