The mission leader for the mission that I am a secretary for, the Utah Salt Lake City Mission, Sister Lee brought these in for us to try.
Corn Flake Cookies
Bring to slow boil
1 cup corn syrup
1 c peanut butter
1 c sugar
Take off stove and add 8 cups corn flakes.
Press down in 9 x 13.
Strawberry Bread Pudding
1 lb brioche bread, cut into large cubes
10 oz fresh strawberries
4 eggs
1/2 c sugar
1/4 tsp salt
2 tsp vanilla
1/2 tsp cinnamon
2 c milk
1/2 c whipping cream
1 TB butter
Preheat the oven to 300 degrees. Cut the bread into large cubes. Transfer to a baking sheet. Toast the bread in the oven for bout 5 minutes. Cut the fresh strawberries into smaller pieces Grease with butter a 2 qt baking dish. Add a layer of bread cubes. Spread about half of the strawberries. Cover with the remaining brad cubes. In a large bowl mix, whisk eggs with sugar, salt, vanilla and cinnamon. Gradually add milk and cream. Pour milk mixture over the bread cubes. Press with a spatula to evenly coat the bread with milk mixture. Spread the remaining strawberries and let it rest for 10-15 minutes. Meanwhile, preheat the oven to 350 degrees. Bake the strawberry bread pudding for about 35-40 minutes until golden and puffed. While warm drizzle with cream cheese frosting. Let rest for 30 minutes before serving.
16 oz fideo
2 lbs ground beef
5 oz tomato sauce
1 golden potato
2 roma tomatoes
1/4 onion
5 tsp Knorr's caldo de pollo
Brown ground beef; season to taste. In another pan, fry the fideo until golden brown. Add cooked ground beef and potatoes to the fideo. In blender, blend onion, tomatoes, caldo de pollo and tomato sauce with 4 cups water. Add blended mixture to your pot with the fideo, ground beef and potatoes. Cook for 15 minutes or until potatoes are soft.
1 lb ground beef
1 large onion, diced
3 cloves of garlic, minced
1 packet of taco seasoning
2 c chicken broth
1 c shredded cheddar cheese
1/2 c heavy cream
1 can (14.5 oz) diced tomatoes
Toppings: diced avocado, sour cream, diced tomatoes, shredded lettuce, cilantro, shredded cheese
Brown beef. Add onion, garlic. Brown. Add taco seasoning, broth, cheese, tomatoes. Heat. Add heavy cream. Heat.
2 red bell peppers seeded, quartered
3 vine ripened tomatoes, quartered
1 head garlic top sliced off
1 yellow onion roughly chopped
1 TB tomato paste
3/4 c cashews raw
1 TB olive oil
Salt and pepper to taste
12 oz spaghetti or spaghetti squash, cooked
1 1/2 c pasta water reserved from cooking
To serve
Parmesan Cheese
Fresh basil
Red pepper flakes
Preheat the oven to 400 degrees. To a sheet pan or large casserole dish, add the bell peppers, tomatoes, garlic head, onion, tomato paste and cashews. Drizzle with olive oil and add salt and pepper. Toss. Roast from 35 to 40 minutes, until the garlic peppers and tomatoes have softened and the cashews are browned.
In the meantime, cook your spaghetti according to package directions, reserving at least 1 1/2 c of the pasta water for later.
Once safe to handle, transfer the pepper mixture to blender with 1 c of the reserved pasta water. Blend until smooth, 3 - 5 minutes. Pour the sauce over the spaghetti and toss, adding the additional 1/2 cup of reserved pasta water as needed to thin. Serve with fresh basil, Parmesan Cheese, more salt and pepper as needed.
