Archive for the ‘Monday Menus’ Category

Monday Menus: Lemon, Honey + Thyme

December 10, 2012

posted by Kelsie Belanger

I’m pretty sure I’m not the only person in the world who hates winter.  It’s just that living in New England sort of surrounds one with winter survivalist pride -my kindred spirits are in Florida this time of year.

That being said, I can still eat like it’s June. So here’s a recipe from Australia (where December means something different).



3/4 cup-1 cup (185ml-250ml) honey

1 cup (250ml) cold water

small handful of fresh thyme sprigs

the finely grated zest of 2 lemons

1 1/2 cups (375ml) freshly squeezed lemon juice (from about 4 large lemons)
(For full recipe click here)

Monday Menus: Sweet Snacks

November 13, 2012

—by Donna Mitchell

For me, the holidays are times to eat favorite foods from my past. Following are two different recipes for the same food, the first obtained within the past fifteen years and the second which I last remember trying as a young woman. My mother was surprised that I wanted the recipe; obviously she wasn’t aware that I liked it so much. Eating these nuts is like eating candy, but it’s healthier!

Spiced Nuts

1/4 pound (1-1/3 cups) walnut halves

1 cup granulated sugar

1 teaspoon powdered ginger

1 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon powdered cloves

1 tablespoon cold water

1 egg white

Freshen the walnut halves by heating them in a 350 degree oven for a few minutes.

Sift together three times the sugar and spices.

Add cold water to the egg white and beat until frothy. High peaks are not necessary and the mixture should not be too stiff.

Dip the nuts in the egg white and then roll in the sugar-spice mixture. Cover the bottom of a baking sheet with soome of the leftover sugar and spice. Arrange the nuts so that they do not touch. Sift the remaining sugar and spice over the top. Bake at 275 degrees for about an hour. Remove the nuts from the baking sheet immediately. Shake off excess sugar. Makes about 3-1/3 cups spiced nuts.


Minted Walnuts

1/4 cup Karo syrup, red label

1 cup sugar

1/2 cup water

Combine the above ingredients in a saucepan. Cook stirring constantly, until mixture boils. Continue cooking to soft ball stage (238 degrees F) or until a small amount of mixture forms a soft ball when tested in very cold water. Remove from heat and add the following:

1 teaspoon essence of peppermint and 10 large marshmallows

Stir until dissolved. Add: 3 cups walnut halves.

Stir until well coated. Pour onto wax paper. Separate while warm. Makes 1-1/4 pounds.

Monday Menu-Food storage soup

November 1, 2012

During the storm we used everything we could from the fridge at dinner to try and keep the food from spoiling.  But I’ve been wanting to try and make some dinner from my food storage.  If the power went out for more than a day, I’d need to have that skill.  So last night I found this crockpot sausage and potato recipe and gave it a try.  I adapted it to use with my food storage.  Here is what I came up with

Sausage & Hash Brown Soup

2 cups Freeze-dried pork sausage crumbles

2 cups dehydrated hash brown potatoes

1/4 cup dehydrated onions

1/2 tsp celery seed

7 baby carrots chopped (or 1 cup dehydrated or freeze-dried carrots)

7 cups of chicken broth (or 7 cups of water with bouillon according to package direction)



I just tossed all of the stuff into the crock pot and let it simmer on low for the whole afternoon.

The recipe suggested serving the soup with Cheddar cheese, salt, pepper or milk (You could use dry milk, or evaporated milk)

We liked it just the way it was and loved the idea of having a pot of soup cooking on the stove all afternoon in the event that the power goes out because it could help to keep the house warm.

So try out the soup and add it to the wonderful food storage recipes we got at our mid week activity a few months ago.  Thank you to our wonderful Relief Society presidency for making that activity happen.  I’m feeling more self reliant already 🙂


  • The next RS midweek activity is about 2 weeks away on November 14th.  It will be at 6:30pm and CHILDCARE IS PROVIDED (yippee!!!)  It is a service activity and we have been asked to sign up for 1 service that we need and 1 service that we are willing to share.  It sounds like this is going to be a great way for us to get to know each other, share with others, and receive help with something we are in need/want of.  No service it too big or too little.  (A social visit, sewing lesson, babysitting, yard work, a ride to the temple…)
  • The boy scouts will be collecting food for a local food pantry this month.  I don’t remember all the details on this, (I should because I think Sam is the scout master be he hasn’t said anything about it to me.)  Chery Caramagno made the announcement about it in RS on Sunday, so if you ask her about it I’m sure she would be happy to tell you all about it.





Monday Menus: Pumpkin Cookies with Browned Butter Icing

October 15, 2012

Friends, this is my favorite fall cookie. I probably only make it once every couple of years, because otherwise I would eat the whole batch. It comes from Martha Stewart.


    • 2 3/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 1/4 teaspoons coarse salt
    • 1 1/2 teaspoons ground cinnamon
    • 1 1/4 teaspoons ground ginger
    • 3/4 teaspoon ground nutmeg
    • 3/4 cup (1 1/2 sticks) unsalted butter, softened
    • 2 1/4 cups packed light-brown sugar
    • 2 large eggs
    • 1 1/2 cups canned solid-pack pumpkin (14 ounces)
    • 3/4 cup evaporated milk
    • 1 teaspoon pure vanilla extract

    • 4 cups confectioners’ sugar, sifted
    • 10 tablespoons (1 1/4 sticks) unsalted butter
    • 1/4 cup plus 1 tablespoon evaporated milk
    • 2 teaspoons pure vanilla extract


  1. Make cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
  2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
  3. If you’re feeling fancy, you can transfer the batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806) and pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. I never feel this fancy, and instead scoop spoonfuls onto the baking sheet. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
  4. Make icing: Put confectioners’ sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners’ sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time.


Monday Menus by Pam

October 8, 2012

Since we are getting closer to the holidays and all of the good cooking that goes with them, I thought I would give you two fudge recipes. (Donna’s recipe was my inspiration, by the way.)  One of these recipes I just found on the Prepared Pantry website, and I haven’t had a chance to try it out yet, but I intend to soon.  The other is one that I have made many times and it is delicious.  Both are easy to make.


5-Minute Microwave Chocolate Fudge

1 lb of chocolate wafers (for candy making)

1/4 cup baking cocoa

1/2 tsp baking soda

1- 14 ounce can sweetened condensed milk

1 Tbsp vanilla

1 cup chopped walnuts (optional)

Line a 8 x 8 pan with aluminum foil or parchment paper

1. Place all of the ingredients except for the nuts in a medium-sized microwavable bowl.  Stir together.

2. Cook the mixture in the microwave at reduced power and in short intervals, stirring between intervals, until the chocolate is almost melted. Remove the bowl from the microwave and continue stirring until the chocolate is completely melted. Fold in the nuts.

3. Pour the melted chocolate mixture into the prepared pan.  Refrigerate until set.  AFter it is set, grab the edges of the foil or parchment aper and lift the block of candy from the pan.  Cut the candy into squares with a sharp knife.


Scotch Fudge   This recipe is from an old roommate from BYU whose name is Susie Dong.

1- 12 ounce package of butterscotch chips

1 1/4 cup of peanut butter

1–14 ounce can of sweetened condensed milk

Melt the morsels and the peanut butter together in a small pan.  Add the sweetened condensed milk and blend well.  Pour into a foil or parchment lined 8 x 8 pan.   Chill until set.  Cut into squares.


Erin Lamb’s White Bean and Chicken Soup

September 19, 2012

One day Erin brought me this soup and it was so yummy I requested the recipe.  I hope you like it too.-Bri Lee

White Bean and Chicken Soup:

1 T. olive oil
1 Medium onion, chopped
1 clove garlic, minced
2 chicken breasts, cooked and chopped (I usually use a rotisserie chicken)
1 (16 oz) pkg. frozen white corn
2 (15 oz) cans Great Northern beans, undrained
1 (7 oz) can diced green chilies
1/2 t. cumin
1/2 t. oregano
3 C. chicken broth
2 T. lime juice

Topping recommendations:
Grated Monterey Jack Cheese
Baked corn tortilla chips
Plain yogurt
Green onion, chopped

In a large pot saute onion and garlic in olive oil.  Add chopped chicken, corn, beans, green chilies, spices, broth and lime juice.  Stir until well blended.  Bring to a boil, and then turn heat to low and simmer for 20 to 30 minutes.  Serve with desired toppings.


Announcements for the week-

  • Our Ward Temple Trip will be this Saturday starting at 1:00 PM and we would like to encourage everyone to attend. Ideally we would like everyone to be participate in all the ordinances and activities but realize that this may not be possible for everyone. Please make a particular effort to attend the endowment session and the closing session at 5:00 PM with a member of the Temple Presidency.

Temple Trip Schedule:
1:00 PM – 2:00 PM : Baptisms
– We will be combined with Wolfborough who are scheduled between 12:00 PM and 3:00 PM
1:30 PM – 2:45 PM : Initiatories
– Initiatories will ongoing during the afternoon
3:00 PM – 4:30 PM : Ward endowment session
– The session should finish at about 4:30 PM
Following the endowment session will be dinner in the cafeteria. They will be serving “Cafe Rio.”
5:00 PM – 5:30 PM : A member of the Temple Presidency will be speaking to us.

  • This coming Sunday is Ward conference, if you need to make an appointment to see a member of the Stake presidency, please contact Bro. Simms
  • Book club October 11th

We are reading, The House of Mirth, by Edith Wharton.
First published in 1905,The House of Mirth shocked the New York society it so deftly chronicles, portraying the moral, social, and economic restraints on a woman who dared to claim the privileges of marriage without assuming the responsibilities. Lily Bart, beautiful, witty, and sophisticated, is accepted by “old money” and courted by the growing tribe of nouveaux riches. But as she nears 30, her foothold becomes precarious; a poor girl with expensive tastes, she needs a husband to preserve her social standing and to maintain her life in the luxury she has come to expect. While many have sought her, something—fastidiousness or integrity—prevents her from making a “suitable” match.

All women invited.

  • Emergency Essentials Order Due Sept 22. Please see Tracy Smith in the library to place a food storage order.

Monday Menus (late again)

August 22, 2012

It’s still summer, though it’s beginning to cool down. I have two recipes which remind me of summer, which I should post before it isn’t any more. I hope I haven’t posted them before. If so, sorry to be redundant. I have favorites which I use over and over.

Six Cup Fruit Salad

This salad is easy to make and yummy. Obviously, you can expand it for a crowd. Since cans do not come in even cups, I usually expand it a little anyway to fit the whole can amount.

1 cup pineapple chunks, drained

1 cup mandarin oranges, drained

1 cup grapes

1 cup coconut

1 cup sour cream

1 cup marshmallows (miniature or big ones cut into quarters, which supposedly gives more flavor, but not necessarily a big enough difference to be worth theeffort of cutting them up)

Mix all together. That’s it. The juice clinging to the pineapple and mandarin oranges will thin the sour cream. But if they’re not drained well enough, it will turn out runny.

Brazilian Lemonade

This is actually limeade, which makes a fun change from the usual lemonade.

2 limes

1/2 cup sugar

3 Tablespoons sweetened condensed milk (not evaporated milk)

3 cups water


Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.

Blend , pulsing five times. Strain through a fine mesh strainer to remove rinds and seeds. Serve immediately over ice.

Food Storage

August 6, 2012

Sticking with the RS activity this Wednesday at 6:30 pm at the church on recipes for food storage, I thought I would share my most used and favorite conversion charts for using powder milk. I hope this image works. I will also put a link below.

Here’s why I love this chart:

1 – I use powder milk ALL the time now. It is so nice to just throw in what I need with my dry ingredients and water with the wet ingredients especially if I’m low on milk and don’t want to go to the store.

2 – Sweet & condensed milk is EXPENSIVE and I like that I can make it with powder milk and I’ve even cut down on the amount of sugar that is on the recipe. Also, it has how to make buttermilk and evaporated milk.

Just a quick tip with powder milk, add in small amounts and stir like crazy to avoid clumps. It is sticky and can clump. I’ve found using my magic bullet or blender prevents that from happening. Also, when we were on a really small budget in grad school, we drank powder milk. I added a teaspoon or two to the milk and made sure it was cold and we all loved it.

Hope you can make it to the activity Wednesday. It looks like some fun things to learn about.

~Joy Gleason~

Copy and paste this and it should work if image doesn’t show:

Click to access milk-conversion-charts.pdf

Chicken BBQ night

July 31, 2012

I consider myself lucky that I am blogging again for the Relief Society. Last time I totally spaced it and didn’t blog all week. This week. . . only a day late.

For all the summer BBQ lovers here is my favorite Chicken Marinade. It tastes just like the Yoshida Marinade that I have bought at Costco. . . .  but even better and it is all stuff that I always have on hand.

Tropical Island Chicken

1/2 c. soy sauce

1/4 cup oil

1/4 c. water

2 Tbsp. dried minced onion

2 Tbsp. sesame seeds ( I am out of these and usually skip them because I think they are mainly for looks right?)

1 Tbsp. sugar

4 garlic cloves ( I have been skipping these also because the dentist is worried about garlic breath)

1 tsp. ground ginger

3/4 tsp. salt

1/8 tsp. ginger

Combine and marinate with Chicken Breasts or Thighs about 8 hours, stirring often if they aren’t immersed.

Serve with Western Potato Dish

4 Large Potatoes, cut into french fry strips

1/2 cup evaporated milk (or half and half or cream)

1 Tbsp. dried parsley

1/2 tsp. sea salt

Cover with grated cheese.

Bake in covered dish at 400 for 40-45 minutes.

Happy Summer!


Monday Menus: Zucchini Salad

July 16, 2012

I recently came across a simple zucchini salad from California Olive Ranch. It was so good, so simple, and perfect for a hot summer day.

Shaved Zucchini Salad with Pumpkin Seeds and Shaved Parmesan

This recipe is a great summer salad to serve on hot days. The zucchini is raw which gives the salad a delicious crunchy texture.

Serves 6

  • 8 ounces green zucchini
  • 8 ounces yellow zucchini or squash
  • 2 tablespoons pumpkin seeds, toasted
  • 2 ounces Parmesan cheese, grated
  • 2 tablespoons basil leaves, torn
  • ½ cup extra virgin olive oil
  • Juice from 1 fresh lemon
  • 1 teaspoon salt

Shaved Zucchini Salad

  1. Slice the green and yellow zucchini as thin as you can with a knife. Place into a mixing bowl with the pumpkin seeds, Parmesan, basil, olive oil, lemon juice and salt. Mix together well and serve.

When I made it, I omitted the basil and yellow squash, and decreased the olive oil to 1/4 cup. I recommend using a really good olive oil (like one of the varieties of California Olive Ranch), since the flavor is pronounced in this dish.