Hello Sisters,
I am on Utila Island in Honduras right now living the ¨pura vida.¨ Matthew and I have finally updated our travel blog so check it out if you want more detail on our trip. The address is http://mmwilliams.blogspot.com. For those new sisters who I have not yet met--welcome!!! I am excited to get to know you. I will be returning to Boise on August 10 so I will see you then.
I was really touched by the Visiting Teaching message this month asking us to participate in sincere prayer. When I read it I realized that prayer is something I have been slacking on since I have been traveling. I forget some of the little prayers, like prayers for meals, for example. I am realizing that prayer is our constant connection to our Heavenly Father. When we are living so that our hearts in constant connection with God then prayer becomes natural. One of my favorite quotes from the VT message was this:
Elder M. Russell Ballard of the Quorum of the Twelve Apostles: “Every honest and sincere prayer adds another piece to chain-mail armor. … One of the most important ways to clothe yourselves in the armor of God is to make sure that prayer—earnest, sincere, consistent prayer—is part of your daily lives” (“Be Strong in the Lord,” Ensign, July 2004, 10).
I hope that you are clothing yourself in the armor of God so that you can remain strong in your testimonies. I am working on it right now. I love you and miss you lots!!!
Sincerely,
Michelle Williams
RS President
--
Michelle Williams
mailto:mwilliams29@gmail.com
http://mmwilliams.blogspot.com
Tuesday, June 30, 2009
RECIPES
I finally got the recipes posted from the enrichment a little bit ago. Check them out, they were delicious. If you have one that I missed email it to me or if there is a mistake on any of these recipes let me know. The email address you need to use is on the top right column of the blog.
Chicken Satay Skewers
Chicken Satay Skewers
Serves 8
2 boneless, skinless chicken breast halves (6-8oz each), thinly sliced lengthwise into 12 strips
1 tsp tasted sesame oil
1 tsp soy sauce
1 garlic clove, minced
1/2 tsp red-pepper flakes
Coarse salt and ground pepper
1/4 cup creamy peanut butter
2 Tbsp. rice vinegar
Vegetable oil, for pan
Directions:
1. In a bowl, toss chicken with sesame oil, soy sauce, garlic, and tesp red-pepper flakes. Season with salt and pepper. Thread each chicken strip lenghtwise onto a skewer.
2. Make dipping sauce. In a small bowl, whisk together peanut butter, vinegar, 1/4 tsp red-pepper flakes, and add 2 to 3 tablespoons water.
3. Heat grill pan over high. Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 min. per side. Serve chicken skewers with dipping sauce.
Serves 8
2 boneless, skinless chicken breast halves (6-8oz each), thinly sliced lengthwise into 12 strips
1 tsp tasted sesame oil
1 tsp soy sauce
1 garlic clove, minced
1/2 tsp red-pepper flakes
Coarse salt and ground pepper
1/4 cup creamy peanut butter
2 Tbsp. rice vinegar
Vegetable oil, for pan
Directions:
1. In a bowl, toss chicken with sesame oil, soy sauce, garlic, and tesp red-pepper flakes. Season with salt and pepper. Thread each chicken strip lenghtwise onto a skewer.
2. Make dipping sauce. In a small bowl, whisk together peanut butter, vinegar, 1/4 tsp red-pepper flakes, and add 2 to 3 tablespoons water.
3. Heat grill pan over high. Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 min. per side. Serve chicken skewers with dipping sauce.
Sister Katseanes' Wheat Bread
Sister Katseanes' Wheat Bread
1 1/4 cup water
3 tsp. yeast
1 1/2 cup wheat bread flour
1 1/4 cup white bread flour
2 Tbs. Dry Milk
1 1/2 tsp. Salt
2 Tbs. Butter
1/2 cup 7 Grain Rolled Cereal
3 Tbs. Wheat Germ
2 Tbs. Oat Bran
2 Tbs. Cracked Wheat
2 1/2 Tbs. Honey
Instructions:
In a large bowl dissolve yeast in the water, add the sugar and let sit 5 min. until it starts to foam. Add the rest of the ingredients and stir into a shaggy mass. Scrape it onto a lightly floured board and knead 8 to 10 min. adding more white flour as needed to get smooth elastic dough. Transfer to a lightly oiled bowl and turn to coat. Cover with plastic. Let it sit at room temperature to double about 1 hour. Punch, re-shape and rise again to double, about 45 min.
Turn out onto lightly floured board, pat out, roll up, and pinch seams. Put in a lightly oiled 8x4 loaf pan. Cover and rise to double, 30 to 45 min.
Bake at 400 for 30 to 40 min. Cool on a rack.
**I don't know how much yeast this bread needs, but I will find out!
1 1/4 cup water
3 tsp. yeast
1 1/2 cup wheat bread flour
1 1/4 cup white bread flour
2 Tbs. Dry Milk
1 1/2 tsp. Salt
2 Tbs. Butter
1/2 cup 7 Grain Rolled Cereal
3 Tbs. Wheat Germ
2 Tbs. Oat Bran
2 Tbs. Cracked Wheat
2 1/2 Tbs. Honey
Instructions:
In a large bowl dissolve yeast in the water, add the sugar and let sit 5 min. until it starts to foam. Add the rest of the ingredients and stir into a shaggy mass. Scrape it onto a lightly floured board and knead 8 to 10 min. adding more white flour as needed to get smooth elastic dough. Transfer to a lightly oiled bowl and turn to coat. Cover with plastic. Let it sit at room temperature to double about 1 hour. Punch, re-shape and rise again to double, about 45 min.
Turn out onto lightly floured board, pat out, roll up, and pinch seams. Put in a lightly oiled 8x4 loaf pan. Cover and rise to double, 30 to 45 min.
Bake at 400 for 30 to 40 min. Cool on a rack.
**I don't know how much yeast this bread needs, but I will find out!
'Light' Chocolate Chip Cookies
'Light' Chocolate Chip Cookies
Submitted by: Noelle Mower
Yeild: 3 dozen
1/4 cup all purpose flour
1 cup wheat flour
1 tsp baking soda
1 cup brown sugar
3/4 cup white sugar
1/2 cup butter, softened
1 tsp vanilla
2 large egg whites
3/4 cup chocolate chips
(spray sheets with cooking spray)
Instructions:
1. Preheat oven to 350.
2. Stir flour, baking soda and salt- set a side
3. Combine sugars and butter until blended. Add vanilla and egg whites. Mix. Then add flour mixture and chips.
4. Drop 2 inches apart on baking sheets that are coated with cooking spray.5.
Bake at 350 for 10 min. or until lightly browned. Cool on wire racks.
Submitted by: Noelle Mower
Yeild: 3 dozen
1/4 cup all purpose flour
1 cup wheat flour
1 tsp baking soda
1 cup brown sugar
3/4 cup white sugar
1/2 cup butter, softened
1 tsp vanilla
2 large egg whites
3/4 cup chocolate chips
(spray sheets with cooking spray)
Instructions:
1. Preheat oven to 350.
2. Stir flour, baking soda and salt- set a side
3. Combine sugars and butter until blended. Add vanilla and egg whites. Mix. Then add flour mixture and chips.
4. Drop 2 inches apart on baking sheets that are coated with cooking spray.5.
Bake at 350 for 10 min. or until lightly browned. Cool on wire racks.
Oatmeal Chocolate Chip Bean Cookies
Oatmeal Chocolate Chip Bean Cookies
Ingredients:
1/2 cup butter
1 cup white beans cooked and pureed
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1 tsp. soda
2 cups flour
2 cups oatmeal
6 ozs chocolate chips
1 cup chopped pecans or walnuts
Directions:
Preheat oven to 375. Rinse cooked beans, puree in food processor until thick paste is formed. Measure one cup and blend (or cream) with butter in mixer; add eggs and continue to mix well. Add all other ingredients. Combine thoroughly. Drop dough by rounded tablespoons into a greased cookie sheet. Bake for 10 min. or until golden brown. Makes about 48 cookies.
**It sounds interesting with the beans but these are delicious.
Ingredients:
1/2 cup butter
1 cup white beans cooked and pureed
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1 tsp. soda
2 cups flour
2 cups oatmeal
6 ozs chocolate chips
1 cup chopped pecans or walnuts
Directions:
Preheat oven to 375. Rinse cooked beans, puree in food processor until thick paste is formed. Measure one cup and blend (or cream) with butter in mixer; add eggs and continue to mix well. Add all other ingredients. Combine thoroughly. Drop dough by rounded tablespoons into a greased cookie sheet. Bake for 10 min. or until golden brown. Makes about 48 cookies.
**It sounds interesting with the beans but these are delicious.
Chicken and Rice
Chicken and Rice
1 cup uncooked rice
shredded cheese
2 chicken breasts
1 regular size can of cream of chicken soup
peas
corn
Instructions:
1. Cook up the rice. While rice is cooking bake the chicken in the oven (or toaster oven) you can put some seasoning on it, like Mrs dash or other things like that. Bake the chicken until fully cooked.
2. When the rice is done, mix up the cream of chicken soup, the corn, and the peas (you can put how much you want in it). When you are done with that place the desired amount on the plate and then spread it around. On top of the rice mixture place the desired amount of cheese then set the whole chicken on top.
3. You can change it up by cutting up the chicken and mixing it within the rice mixture and adding cheese within it. You can also add to the rice mixture with whatever you would like.
1 cup uncooked rice
shredded cheese
2 chicken breasts
1 regular size can of cream of chicken soup
peas
corn
Instructions:
1. Cook up the rice. While rice is cooking bake the chicken in the oven (or toaster oven) you can put some seasoning on it, like Mrs dash or other things like that. Bake the chicken until fully cooked.
2. When the rice is done, mix up the cream of chicken soup, the corn, and the peas (you can put how much you want in it). When you are done with that place the desired amount on the plate and then spread it around. On top of the rice mixture place the desired amount of cheese then set the whole chicken on top.
3. You can change it up by cutting up the chicken and mixing it within the rice mixture and adding cheese within it. You can also add to the rice mixture with whatever you would like.
Ham Fried Rice
Ham Fried Rice
4 eggs
4 slices of ham, cut up
1 can corn
1 can beans
2 cups cooked rice
Instructions:
Scramble 4 eggs in large frying pan.
Add 4 slices of ham, cut up.
Add 1 can of corn, beans, and anything else that you desire.
Add 2 cups cooked rice.
Stir Well
Sprinkle soy sauce to taste.
4 eggs
4 slices of ham, cut up
1 can corn
1 can beans
2 cups cooked rice
Instructions:
Scramble 4 eggs in large frying pan.
Add 4 slices of ham, cut up.
Add 1 can of corn, beans, and anything else that you desire.
Add 2 cups cooked rice.
Stir Well
Sprinkle soy sauce to taste.
Monday, June 29, 2009
Chicken Pasta Salad
Chicken Pasta Salad
12 oz bow tie pasta
1 (20oz) can pineapple tidbits
2 Cups chopped celery
4 chicken breasts, cooked and cubed
1 (16oz) bottle Kraft Coleslaw Dressing (do not substitute)
12 oz tri-colored pasta
4-6 green onions, chopped
1 cup salted cashews
2 cups red grapes, halved
1 cup mayonnaise (do not substitute)
Instructions:
Cook all pastas. Drain pineapple. Mix dressing and mayonnaise. Add pastas and rest of ingredients to dressing and mayonnaise mixture. Mix well. Refrigerate a few hours before serving. Makes a very large salad.
Note: Canned chicken or 2 (15oz) cans light or dark turkey chunks may be substituted for the chicken breasts.
12 oz bow tie pasta
1 (20oz) can pineapple tidbits
2 Cups chopped celery
4 chicken breasts, cooked and cubed
1 (16oz) bottle Kraft Coleslaw Dressing (do not substitute)
12 oz tri-colored pasta
4-6 green onions, chopped
1 cup salted cashews
2 cups red grapes, halved
1 cup mayonnaise (do not substitute)
Instructions:
Cook all pastas. Drain pineapple. Mix dressing and mayonnaise. Add pastas and rest of ingredients to dressing and mayonnaise mixture. Mix well. Refrigerate a few hours before serving. Makes a very large salad.
Note: Canned chicken or 2 (15oz) cans light or dark turkey chunks may be substituted for the chicken breasts.
Fresh Cucumber Salad
Fresh Cucumber Salad
2 cucumbers (skinned and sliced)
1-2 tomatoes chopped
1 can sliced olives
1/2-1 red onion (sliced)
Feta cheese crumbled to taste
3 Tbsp Newman's Own Balsamic Vinaigrette Salad Dressing
Instructions:
Toss, Chill and Enjoy!
2 cucumbers (skinned and sliced)
1-2 tomatoes chopped
1 can sliced olives
1/2-1 red onion (sliced)
Feta cheese crumbled to taste
3 Tbsp Newman's Own Balsamic Vinaigrette Salad Dressing
Instructions:
Toss, Chill and Enjoy!
Healthy Hummis
Healthy Hummis (easy and adaptable)
Submitted by: Jessica Van Loo
1 15oz Reduced Sodium Garbanzo beans, drained, liquid reserved
2 tsp ground garlic (1 clove crushed)
1 Tbsp olive oil
1/4 tsp pepper
1 tsp lemon juice
1/4 roasted red pepper
2 tsp ground cumin
Instructions:
Blend in food processor or blend gradually adding in reserved liquid until creamy. Serve with crackers, veggies or breads.
Other add ins: Paprika, ginger, olives, chili paste
Submitted by: Jessica Van Loo
1 15oz Reduced Sodium Garbanzo beans, drained, liquid reserved
2 tsp ground garlic (1 clove crushed)
1 Tbsp olive oil
1/4 tsp pepper
1 tsp lemon juice
1/4 roasted red pepper
2 tsp ground cumin
Instructions:
Blend in food processor or blend gradually adding in reserved liquid until creamy. Serve with crackers, veggies or breads.
Other add ins: Paprika, ginger, olives, chili paste
Parsleyed Chicken and Ham Pate
Parsleyed Chicken and Ham Pate
8oz skinless chicken, cooked
3 1/2 ox lean cooked ham, trimmed
1 small bunch of fresh parsley
1 tsp lime rind, grated
2 Tbsp lime juice
1 garlic clove or fresh minced garlic
1/2 cup low fat, natural plain yogurt
Salt and Pepper
Instructions:
1. Dice chicken and ham. Place in blender/food processor. Add parsley, lime rind and juice and garlic. Process well until finely minced.
2. Transfer the mixture to a bowl, add the yogurt, season to taste with salt and pepper, cover and leave in refridgerator for about 30 mins.
3. Garnish with lime zest, serve with crisp bread or crackers.
8oz skinless chicken, cooked
3 1/2 ox lean cooked ham, trimmed
1 small bunch of fresh parsley
1 tsp lime rind, grated
2 Tbsp lime juice
1 garlic clove or fresh minced garlic
1/2 cup low fat, natural plain yogurt
Salt and Pepper
Instructions:
1. Dice chicken and ham. Place in blender/food processor. Add parsley, lime rind and juice and garlic. Process well until finely minced.
2. Transfer the mixture to a bowl, add the yogurt, season to taste with salt and pepper, cover and leave in refridgerator for about 30 mins.
3. Garnish with lime zest, serve with crisp bread or crackers.
Monday, June 15, 2009
Attention Sisters!
Hey Sisters!
I just wanted to remind you of a few things.
If you have your own personal blog and would like a link to it on this blog EMAIL ME.
If you want to look through the recipes that have been submitted, look to the right at the "recipe box" and click on the categories and it will pull up those recipes.
If you have some recipes that others would love to have, EMAIL ME!
Check out the pictures of our activities.
And last but not least, read through the announcements, click on the link for the visiting teaching message and read the 100% club goals.
I just wanted to remind you of a few things.
If you have your own personal blog and would like a link to it on this blog EMAIL ME.
If you want to look through the recipes that have been submitted, look to the right at the "recipe box" and click on the categories and it will pull up those recipes.
If you have some recipes that others would love to have, EMAIL ME!
Check out the pictures of our activities.
And last but not least, read through the announcements, click on the link for the visiting teaching message and read the 100% club goals.
Sunday, June 14, 2009
Pine Wood Derby
Check out the pictures from the ward Pine Wood Derby. Thanks Ethney for taking them!
Thursday, June 4, 2009
"The Ultimate" Funeral Potatoes
"The Ultimate" Funeral Potatoes
16 oz sour cream
1 can cream of chicken soup
1 pkg. fiesta ranch dip (powder)
1/4 c. milk
1 pack McCormick Potato Toppers
1 tsp. garlic powder
2 c. cheese
2 c. cubed chicken or ham
1 lb. hash brown style bag w/onions and peppers
1/2 bag cool ranch Doritos
1/4 c. cheese sprinkled over top
Preheat over 425. Spray 9X13 pan. Mix all filling ingredients together in bowl. Pour potatoes on bottom of pan. Pour filling mixture evenly over potatoes. Crush chips and sprinkle on top. Sprinkle on cheese. Cover pan with foil. Bake 30-40 min.
Thank you Shae Johnson!
16 oz sour cream
1 can cream of chicken soup
1 pkg. fiesta ranch dip (powder)
1/4 c. milk
1 pack McCormick Potato Toppers
1 tsp. garlic powder
2 c. cheese
2 c. cubed chicken or ham
1 lb. hash brown style bag w/onions and peppers
1/2 bag cool ranch Doritos
1/4 c. cheese sprinkled over top
Preheat over 425. Spray 9X13 pan. Mix all filling ingredients together in bowl. Pour potatoes on bottom of pan. Pour filling mixture evenly over potatoes. Crush chips and sprinkle on top. Sprinkle on cheese. Cover pan with foil. Bake 30-40 min.
Thank you Shae Johnson!
Taco Puffs
Taco Puffs
1 lb. ground beef
1/2 c. chopped onion
1/4 c. taco seasoning (or 1 envelope)
2 tubes (16oz) large refrigerated flaky biscuits
2 c. shredded cheddar cheese
In skillet, cook beef and onion on medium heat until beef no longer pink and onion tender; drain. Add taco seasoning and prepare according to pkg. directions. Cool slightly. Flatten half of biscuits in 4 in. circles; put in greased 15in. X 10in. baking pans or cookie sheet. Spoon 1/4 c. meat mixture on each; top with 1/4 c. shredded cheese. Flatten the rest of the biscuits; put on top and pinch edges to seal tightly. Bake at 400 for 15 min.
Thanks again to Shae Johnson!
1 lb. ground beef
1/2 c. chopped onion
1/4 c. taco seasoning (or 1 envelope)
2 tubes (16oz) large refrigerated flaky biscuits
2 c. shredded cheddar cheese
In skillet, cook beef and onion on medium heat until beef no longer pink and onion tender; drain. Add taco seasoning and prepare according to pkg. directions. Cool slightly. Flatten half of biscuits in 4 in. circles; put in greased 15in. X 10in. baking pans or cookie sheet. Spoon 1/4 c. meat mixture on each; top with 1/4 c. shredded cheese. Flatten the rest of the biscuits; put on top and pinch edges to seal tightly. Bake at 400 for 15 min.
Thanks again to Shae Johnson!
Butterscotch Sticky Buns
Butterscotch Sticky Buns
**Need to be made 6 hours ahead**
18 Rhodes rolls
1 (3oz) pkg. butterscotch pudding (NOT Instant)
1/2 c. packed brown sugar
1/2 c. walnuts or pecans
1/2 c. butter
Arrange rolls in greased bunt pan. Sprinkle pudding, brown sugar, and nuts over rolls. Drizzle butter all over.
Cover pan w/ dishtowel and let rise at room temperature for 6 hours. Bake at 350 for 35 min. Cool 10 min. before inverting on plate.
Thank you Shae Johnson for this great and easy recipe!
**Need to be made 6 hours ahead**
18 Rhodes rolls
1 (3oz) pkg. butterscotch pudding (NOT Instant)
1/2 c. packed brown sugar
1/2 c. walnuts or pecans
1/2 c. butter
Arrange rolls in greased bunt pan. Sprinkle pudding, brown sugar, and nuts over rolls. Drizzle butter all over.
Cover pan w/ dishtowel and let rise at room temperature for 6 hours. Bake at 350 for 35 min. Cool 10 min. before inverting on plate.
Thank you Shae Johnson for this great and easy recipe!
Apple of Your Eye Cheesecake
Apple of Your Eye Cheesecake
Servings: 12
Time: Prep: 30min. Bake: 55min. + chilling
Ingredients:
1 cup graham cracker crumbs (about 16 squares)
3 tablespoons sugar
2 tablespoons finely chopped pecans
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
Filling:
3 packages (8ozs each) cream cheese, softened
3/4 cup sugar
3 eggs, lightly beaten
3/4 teaspoon vanilla extract
Topping:
2-1/2 cups chopped peeled apples
1 tablespoon lemon juice
1/4 cup sugar
6 tablespoons caramel ice cream topping, divided
Sweetened whipped cream
2 tablespoons chopped pecans
Directions:
In a bowl, combine the crackers, sugar, pecans and cinnamon; stir in butter. Press onto the bottom of a lightly greased 9-in. spring form pan. Place pan on a baking sheet. Bake at 350 degrees for 10 min. Place pan on a wire rack (leave oven on).
In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Return pan to baking sheet.
Bake at 350 for 55-60 min. or until center is almost set. Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen. Drizzle with 4 tablespoons caramel topping.
Cool for 1 hour. Chill overnight.
Remove sides of pan. Just before serving, garnish with whipped cream. Drizzle with remaining caramel; sprinkle with pecans. Store in refrigerator. Yield: 12 servings.
* This recipe is definitely worth the work!!! It is SO Yummy!
Thank you Shae Johnson! This looks delicious!
Servings: 12
Time: Prep: 30min. Bake: 55min. + chilling
Ingredients:
1 cup graham cracker crumbs (about 16 squares)
3 tablespoons sugar
2 tablespoons finely chopped pecans
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
Filling:
3 packages (8ozs each) cream cheese, softened
3/4 cup sugar
3 eggs, lightly beaten
3/4 teaspoon vanilla extract
Topping:
2-1/2 cups chopped peeled apples
1 tablespoon lemon juice
1/4 cup sugar
6 tablespoons caramel ice cream topping, divided
Sweetened whipped cream
2 tablespoons chopped pecans
Directions:
In a bowl, combine the crackers, sugar, pecans and cinnamon; stir in butter. Press onto the bottom of a lightly greased 9-in. spring form pan. Place pan on a baking sheet. Bake at 350 degrees for 10 min. Place pan on a wire rack (leave oven on).
In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Return pan to baking sheet.
Bake at 350 for 55-60 min. or until center is almost set. Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen. Drizzle with 4 tablespoons caramel topping.
Cool for 1 hour. Chill overnight.
Remove sides of pan. Just before serving, garnish with whipped cream. Drizzle with remaining caramel; sprinkle with pecans. Store in refrigerator. Yield: 12 servings.
* This recipe is definitely worth the work!!! It is SO Yummy!
Thank you Shae Johnson! This looks delicious!
Wednesday, June 3, 2009
Hello Sisters!
Hello Sisters! Check out the updated announcements, the new recipes, and the Book of Mormon Challenge information to the right.
**Send me any yummy recipes to share and if you have any announcements for blog let me know!**
**Send me any yummy recipes to share and if you have any announcements for blog let me know!**
Crock Pot Ham Scalloped Potatoes
CROCK POT HAM SCALLOPED POTATOES
Chedder cheese
Thinly sliced Potatoes
Cubed OR thin sliced Ham
Sour cream
Cream of chicken soup
Chopped onion
Salt and pepper
There aren't exact measurements. This is just a wing it recipie depending on the size of your crockpot and how many people you are serving.
Mix together sour cream and cream of chicken soup.
Lay down in the bottom of the crock pot a layer of potatoes and a small amount of water so potatoes don't burn.
Next, put a layer of cream of chicken soup/sour cream mixture, a layer of ham, a layer of chopped onions, salt and pepper, a thin layer of cheese, and repeat as many times as desired.
Cook on High for 4 hours or Low for 8 hours.
Thank you Crystal Collins!
Chedder cheese
Thinly sliced Potatoes
Cubed OR thin sliced Ham
Sour cream
Cream of chicken soup
Chopped onion
Salt and pepper
There aren't exact measurements. This is just a wing it recipie depending on the size of your crockpot and how many people you are serving.
Mix together sour cream and cream of chicken soup.
Lay down in the bottom of the crock pot a layer of potatoes and a small amount of water so potatoes don't burn.
Next, put a layer of cream of chicken soup/sour cream mixture, a layer of ham, a layer of chopped onions, salt and pepper, a thin layer of cheese, and repeat as many times as desired.
Cook on High for 4 hours or Low for 8 hours.
Thank you Crystal Collins!
Homemade Carmel Corn/Cracker Jacks
Homemade Caramel Corn/Cracker Jacks
1 1/2 cup of brown sugar
1 cube of butter
1/4 cup of corn syrup
1/2 tsp vanilla
1/4 tsp of salt
1/4 tsp baking soda
6 qts popped corn
(peanuts are optional for Cracker Jacks)
Melt and stir together butter, brown sugar, corn syrup, and salt in pan over meduim heat. When smooth and bubbly, turn off heat and stir in vanilla and baking soda. Mixture will foam up to about twice the volume. Mix and stir together with popped corn. Place covered popcorn on a cookie sheet. Distribute as evenly as possible. Bake at 250 Degrees for 10 minutes. Remove from oven when done, loosen with a spatula, and when cool, break into smaller pieces. Store in air tight container.
Carmel corn can be VERY sticky and stuck to the cookie sheet when you pull it out of the oven so I Pam spray my cookie sheet so it is easier to get off.
Thank you Crystal Collins for this recipe!
1 1/2 cup of brown sugar
1 cube of butter
1/4 cup of corn syrup
1/2 tsp vanilla
1/4 tsp of salt
1/4 tsp baking soda
6 qts popped corn
(peanuts are optional for Cracker Jacks)
Melt and stir together butter, brown sugar, corn syrup, and salt in pan over meduim heat. When smooth and bubbly, turn off heat and stir in vanilla and baking soda. Mixture will foam up to about twice the volume. Mix and stir together with popped corn. Place covered popcorn on a cookie sheet. Distribute as evenly as possible. Bake at 250 Degrees for 10 minutes. Remove from oven when done, loosen with a spatula, and when cool, break into smaller pieces. Store in air tight container.
Carmel corn can be VERY sticky and stuck to the cookie sheet when you pull it out of the oven so I Pam spray my cookie sheet so it is easier to get off.
Thank you Crystal Collins for this recipe!
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