Elmo Birthday Cake

Christie Perkes'

Elmo Birthday Cake

Pattern from coloring book (attached)
1 - 9 inch round, layered cake frosted.
Butter Cream Frosting:
2 sticks butter (can use 1/2 shortening)
4 cups powdered sugar
2 Tbls milk
1 tsp vanilla
(I made this recipe 1 1/2 times because I made 1/2 into chocolate to frost the cake. Add 4-6 Tbls of cocoa and 1 T. milk to make part of it into chocolate)

Use attached pattern of Elmo's face (or call Christie Perkes for a copy)
Cut out Elmo, his nose, and mouth (leave eyes)
Set Elmo pattern on cake and trace outline, nose, and mouth with a toothpick.
Use writing tip to trace black outline around face, eyes, nose, mouth (fill in mouth)
Use star tip to complete cake with white for eyes, orange for nose, and red for face.
Do a fun border with whatever is left in your tubes.
Have fun and remember, it is for a child who won't care if it's perfect!!
** I have the Wilton colors and a couple tips/bags if you want to borrow them.

Happy Birthday Ava!!!

Cinnamon Roll Sugar Cookies

Cinnamon Roll Sugar Cookies
http://picky-palate.com/2010/02/11/cinnamon-roll-sugar-cookies-yes/

2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
~
12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided

Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing

1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!

Makes at least 6 dozen

Easy chicken Enchiladas

Dana Fuller's
Easy chicken Enchiladas

1 Costco rotisserie chicken shredded
1/2 an onion, minced
1 C. cilantro minced
pepper jack cheese, shredded
cheddar cheese, shredded
1 jar of Trader Joes enchilada sauce
corn tortillas

I shred up the chicken and mix in the minced onion and cilantro. I then add some shredded pepper jack and cheddar cheese to the mixture. Add about 1/4 C of the sauce to moisten a bit. That is the extent of your filling.

I put a frying pan to med-high and add a T of olive oil. I then saute each side of the corn tortilla to soften it, adding more olive oil when needed. (Usually after 2 or 3 tortillas). I place them in the casserole pan and fill them with the mixture and roll them up placing them seam side down. I then pour the rest of the jar of enchilada sauce over the enchiladas. I top with more pepper jack and cheddar cheese and bake for 20 min at 350 degrees or until cheese is melted.

Ranch Dressing/Dip

February's Relief Society Announcement

Ranch Dressing/Dip

1/2 cup mayonnaise

1/2 cup whole yogurt

1/4 cup 2% Milk

2 tbsp chopped celery leaves

1 1/2 tbsp chopped fresh dill

1 1/2 tbsp diced onion

1 clove garlic, diced

1 tsp Dijon mustard

2 tsp lemon juice

S & P to taste

Dice and chop all the solids.

Combine all ingredients in a bowl and mix well.

For best results, chill the dressing/dip for an hour and taste

to adjust seasonings, if necessary.

It's great on salads and chicken wings and superb as a dip!

Enjoy!

Christie's Baked Ziti

Christie's Baked Ziti

donated by Jamie Butler

1 lb. box of Ziti noodles (I always use Rigatoni)
1 onion, chopped
1 lb. ground sausage (or you can use ground beef)
2 jars of spaghetti sauce
6 oz. package of sliced provolone cheese
1 1/2 cups of sour cream
6 - 8 oz. of mozzarella cheese
2 tbsp. Parmesan cheese

Boil pasta approx. 8 minutes -- until just tender. Brown the meat and the onions. Combine the meat/onion with the jars of sauce. Start layering in a deep pan (you have to use some sort of deep bake ware -- a standard 9 x 13 is not deep enough). Put in half of the pasta, all of the provolone, all the sour cream, 1/2 of the meat sauce, the rest of the pasta, all of the mozzarella, the rest of the sauce, and then sprinkle the Parmesan on top.

Bake at 350 for 30 minutes.
It's delish!

Velveeta Cheese Chicken Pasta

Michelle Wendelschafer's

Velveeta Cheese Chicken Pasta

I tried something new tonight... and thought it turned out pretty good...

Ingredients

Pasta

Cubed Chicken

approx. 2 cups velveeta cheese (cut up in cubes)

1 green bell Pepper (diced)

approx 1 1/2 cups of your favorite Salsa

1 can of corn

Directions: Kinda easy but cook the pasta then add cooked chicken and other ingredients and just continue to stir until the velveeta cheese is melted and add salsa or more cheese if needed.

Enjoy!

Chicken Tortilla Soup

Dana Fuller's
Chicken Tortilla Soup

2 TB olive oil

1 chopped onion
1 red bell pepper, chopped
1 TB minced garlic
1 7-8 oz. can diced green chilies
1 rotisserie chicken from Costco (the grocery store ones are so scrawny) shredded 1 (32oz) can diced tomatoes with juices
1 (16 oz) can corn, drained
8 C. chicken broth
2 C. pepper jack cheese
cilantro,
avocado
tortilla chips

Saute onions, garlic, chilies and bell pepper in olive oil in a large saucepan or stock pot. Add tomatoes, corn, chicken broth, cilantro, chicken, salt and pepper to taste. Heat thoroughly until hot. Dice up an avocado or two and add to the soup. It doesn't turn brown.

To serve: Place a handful of tortilla chips in the bottom of a bowl. Ladle soup on top.
Sprinkle with pepper jack cheese and enjoy