Pumpkin Lasagna Dessert

Submitted by Daneen Sales

"I had a great many requests for this recipe after the Ward Christmas Party so here it is!"

Crust layer:

• 1 package Pecan Sandies smashed (I put them in a ziploc and roll over them with a rolling pin).  You can substitute 2 cups flour and 3/4 cup chopped pecans if you so desire.
• 1/2 cup butter softened

Cream Cheese Layer:

• 12 oz cream cheese - softened
• 1 1/2 cups powdered sugar
• 1 1/2 cups Cool Whip

 Pumpkin layer:

• 2 1/2 cups milk
• 3 small packages white chocolate instant pudding (I used vanilla and liked it better).  The one at the party was vanilla pudding.
• 1 (15 oz) can pumpkin (NOT pie filling)
• 1 cup Cool Whip
• 2 heaping teaspoons pumpkin pie spice

Topping:

• 1 cup Cool Whip
• 1/2 cup chopped pecans

Instructions:

Preheat oven to 350 degrees.  In a medium bowl, combine pecan sandies and butter.  Press mixture into the bottom of a sprayed 13x9 baking dish.  Bake for 15 minutes.  Allow to cool completely.

In a medium bowl, mix cream cheese and powdered sugar.  Add 1 cup Cool Whip and spread on top of the cooled crust.

In a large bowl, mix milk, pudding mixes, pumpkin and pumpkin pie spice until smooth.  Spread on top oc cream cheese mixture.

Spread another cup of Cool whip on top and sprinkle with pecans.

Chill for at least 3 hours until set.

Pasta Salad

Submitted by Eve Lamb

• 7 oz noodles any kind
• 4-5 celery sticks diced
• 1 tomato diced
• Roasted red pepper strips about 2-3 big scoops diced
• Red pepper diced
• Half can of black olives diced

You can used any bottle dressing Italian or Greek Homemade Dressing whisk together:

• 2-3 tsp finely diced shallot onion
• 1/2 cup mayo
• 2 tbs Dijon or yellow mustard
• 1/2 of a lime (juice)
• 2 heaping tbs of sugar
• Pinch of salt
• 2 tbs of distilled white vinegar. 
• (If you do not add the Greek dressing add 1/4cup of vinegar not 2 tbs)
• I add 1/4 cup of Greek salad dressing which is optional. 

 DIRECTIONS:

Cook pasta noodles rinse and drain well and set aside in med bowl.

Chop and add all diced veggies

Make and add dressing keep about 1/4 cup for right before serving. 

Chill for 1 hour to over night.

Bam!  Best pasta ever :)

Chocolate Cream Roll

Shared by Jennifer Zhang

Ward Christmas Party 2015

(serves 10)

1/2 cup flour

1/4 cup cocoa powder

1 tsp. baking powder

1/4 tsp. salt

4 eggs, separated

3/4 cup sugar, separated

1 tsp. vanilla

2 Tb. water

Grease a rimmed cookie sheet pan (10 x 15).  Put parchment paper over it and press the it to the pan, especially in the corners.  In a small bowl, combine flour, cocoa powder, baking powder and salt.  Carefully crack eggs and put the egg whites in a large bowl.  Be very careful to not get any yolk in the mixture or it won't rise when you beat them.  Put the egg yolks in another large bowl.  With a hand mixer, beat the egg whites until foamy.  Continue beating and gradually add 1/2 cup sugar.  Beat until it is stiff.  Rinse the beaters and beat the egg yolks until thick (about 3 minutes).  Continue beating and slowly add remaining 1/4 cup sugar.  Add vanilla and beat again.  Stir in water.  Gradually, fold flour mixture into egg yolk mixture.  Fold in egg whites.  Pour into pan and spread the mixture so it covers the whole pan.  Bake at 350 degrees for 14 minutes.  While it is baking, take a thin, flour sack towel and evenly coat it with powdered sugar the same size as your cake.  The cake will not stick to the towel if there is powdered sugar on it.  When the cake is done, turn the pan upside down on to the powdered sugar towel.  Take off the parchment paper and roll up (with the towel) from the short end and put it on a cooling rack.  Let it completely cool until you unroll it and are ready to put the filling on it.

Filling

2 egg whites

1/4 cup sugar

1/4 cup brown sugar

1 1/2 sticks butter, room temperature, cut into 1 Tb. increments

1/2 tsp. vanilla

pinch of salt

Put a cup or 2 of water in a pot.  It should just cover a little of the bottom of the pot.  Bring it to a simmer.  Carefully crack the eggs and put the egg whites (reserve the yolks for another dessert) in a pot that is smaller than the pot on the stove and nestle that pot on top of the other one (like a double broiler).  Add the sugars and whisk for 5 minutes so the sugar dissolves and it becomes warm.  Immediately put the mixture in a stand up mixer (with the whisk attachment )and beat it on low for 1 minute.  Then increase the speed to high and mix for 9 more minutes.  It should fluff up.  Take off the whisk attachment and put on a paddle attachment.  Turn the mixer on medium and add in 1 Tb. of butter at a time.  After adding it in, wait for 10 seconds and add the next one in.  Add the salt and vanilla and mix again.

Frosting

1/4 cup butter

1/4 cup cocoa

1 1/2 cups powdered sugar

1/8 tsp. salt

1 tsp. vanilla

1 1/2 Tb. milk

Put all the ingredients in a medium bowl and beat with a hand mixer.

Unroll the cake.  Spread the filling over all of it.  Roll it up again, put it on a serving platter and frost it.  Refrigerate.

Strawberry Cream Dessert

*photo from Taste of Home

Ingredients:

2 1/4 cups graham cracker crumbs (about 36 squares)
6 Tablespoons sugar
10 Tablespoons butter, melted
1 pkg. (8 oz.) cream cheese, softened
1 cup confectioner's sugar
2 cartons (one 16 oz, one 8 oz) frozen whipped topping, thawed, divided
1 pkg. (3 oz) strawberry gelatin
1/2 cup boiling water
1 cup (8 oz) strawberry yogurt

Topping:
2 tablespoons graham cracker crumbs
1 1/2 teaspoons sugar
1 1/2 teaspoons butter, melted

DIRECTIONS:
In a bowl, combine the cracker crumbs, sugar and butter. Press into an ungreased 13 x 9 x 2 inch dish. Refrigerate for 15 minutes. Meanwhile, in a mixing bowl, beat cream cheese and confectioner's sugar until smooth. Whisk in 1 cup whipped topping. Spread over the prepared crust.

In a large bowl, dissolve gelatin in boiling water. Whisk in yogurt and 6 cups of whipped topping until blended. Pour over cream cheese layer. Refrigerate for 1 hour. Spread remaining whipped topping over strawberry layer. Cover and refrigerate overnight. Just before serving, combine topping ingredients; sprinkle over the whipped topping. Yield: 12-15 servings.

**submitted by Nancy Jackson. It was served at our Visiting Teaching Conference.

Ham & Cheese Quiche

Combine:
2 C grated Swiss Cheese
3 Tbs flour
dash of salt and pepper

In another bowl combine:
3 beaten eggs
1 C milk
1-1 1/2 C cubed ham

Combine both mixtures and pour into the pie crust. Bake at 325 for 60 minutes or until a toothpick comes out clean.

Submitted by Tess Douglas

Honey Citrus Salad

The recipe is super simple. This proportion feeds 1-2 people - multiply as needed.

1 orange, peeled & sectioned (preferably with the membrane removed)
1/2 banana sliced
1 tsp - 1Tbs honey depending on how much sweet you need
1/4 cup berries - raspberries, strawberries, etc.
Sprinkle with poppy seeds to add a little color.

Enjoy!

Submitted by Kathryn Class

S'more Cookie Dessert

*Submitted by Sara Seipert
a recipe for "what to do with left over S'mores ingredients from Scout campouts"

Ingredients:
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs (just use 1 package of graham crackers)
1 teaspoon baking powder
1/4 teaspoon salt
4 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars
1 cup marshmallow creme (large marshmallows also work, enough to cover the size of the pan)
Hershey's Chocolate Syrup ( I added this for "oo la la" on top!)


Directions:
1. Heat oven to 350°F. Grease 8-inch square baking pan. (I doubled the recipe and used a 9x13 pan)

2. Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.

3. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.

4. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

5. Drizzle with Chocolate syrup to make it look EXTRA good.