Wednesday, April 29, 2009
Tuesday, April 28, 2009
Farewell party for Courtney
Just a reminder to all the ladies in the ward. There is a good-bye party for Courtney Saturday May 2nd at Emma's home from 7-8:30pm. Come and gab and enjoy some good refreshments. If you feel so inclined, you may bring some goodies to share, but you don't need to feel obligated. Just come & enjoy good company.
Wednesday, April 8, 2009
Bird Nest Cookies
I thought this was a fun easter project/dessert :)
1 pkg. funfetti cake mix
1/3 c. vegetable oil
2 eggs
1+ cups flour
1 container frosting (plus green coloring if desired)
8 oz. coconut (plus green food coloring)
jelly beans/robins eggs/easter candy
In a large bowl combine cake mix, vegetable oil, eggs, and 1 cup flour. Mix together until the dough is stiff (you might need to add a little extra flour.) Roll into a 1" ball and press thumb into center. Build sides up a little if needed. Bake at 375 degrees for 6 minutes. Cookies flatten slightly while baking. You might need to use the end of a spoon to repress the indent.
While cookies are baking put coconut into a ziplock bag and add a few drops of green food coloring and shake until coconut is completely green and pour into a small bowl.
When cookie has cooled spread frosting around top and sides. Press cookie (frosting side down) into green coconut. (You may want to make sure sides are coated as well).
Then add jelly beans, robins eggs, or easter candy into center of cookie and enjoy!
Tuesday, April 7, 2009
Marinated Chicken Bake
We just tried this recipe tonight. Everyone thought it was great. I think it would be great on the grill as well.
1/2 c. italian dressing
1/2 c. soy sauce
6 bone-in chicken breasts (I used boneless)
1/8 tsp. garlic salt
1/8 tsp. onion salt
Combine salad dressig and soy sauce. Pour 3/4 c. into a large resealable bag and add chicken. Refrigerate for 4 hours turning several times. Refrigerate remaining sauce for basting.
Place chicken skin side up on a rack in a roasting pan. Sprinkle with onin and garlic salt. Bake uncovered at 350 degrees for 45-60 min. astig occasionally with reserve marinade.
1/2 c. italian dressing
1/2 c. soy sauce
6 bone-in chicken breasts (I used boneless)
1/8 tsp. garlic salt
1/8 tsp. onion salt
Combine salad dressig and soy sauce. Pour 3/4 c. into a large resealable bag and add chicken. Refrigerate for 4 hours turning several times. Refrigerate remaining sauce for basting.
Place chicken skin side up on a rack in a roasting pan. Sprinkle with onin and garlic salt. Bake uncovered at 350 degrees for 45-60 min. astig occasionally with reserve marinade.
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