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.

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.

White Chili

2 cans white beans (rinse well)

1 large onion, chopped

4 clov es garlic

1 4 oz can diced green chiles 

2 chicken breasts, cooked and shredded

1 tsp ground cumin (adjust to taste)

3 tsp dried oregano (flakes not ground)

1 16oz carton sour cream

1 c chicken broth

1 1/2 c cheddar cheese grated

In a large pot Saute the  chicken with the onion and garlic in a little olive oil.

Add the beans, chiles, spices, cheese and chicken stock.  Salt and pepper to taste.

Heat and simmer for 30 minutes. Add sour cream and heat through.

Serve:  Garnish with: chopped tomato, cilantro, tortilla chips, avacado

Recipe by Bille Grandy from the Ward Chili Cook off

Ham and Swiss Strata

Served at the ward 4th of July breakfast. YUM!

*This must be made the night before and then cooked in the morning.*

12 slices of wheat or white bread
1/2 cup mayonnaise
1/4 cup green onion, minced
2 cups lunch meat ham, diced
2 cups shredded Swiss cheese
1 cup shredded cheddar cheese
4 eggs
2 1/2 cups milk
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard

Cut 6 slices of bread into cubes. Put on a greased 9x13 pan. In a bowl, combine mayo, green onion, ham and cheeses. Spread over bread cubes. Cut remaining 6 slices of bread into cubes and put over cheese mixture. In a bowl, beat together eggs, milk and seasonings. Pour over bread cubes evenly. Cover with foil and refrigerate overnight. Bake in a 325 degree oven for 1 hour and 15 minutes covered with foil.

*Submitted by Noreen Williamson