Pleasant Grove Maceys Little Theatre

Ellie's Angel Food Cake~Cindy Draper~

2012-01-27T20:40:00.003-07:00

Here is the recipe for the much asked for Angel Food Cake by Cindy Draper

Ellie's Angel Cake

~Cindy Draper~

1 Cup plus 2 TBLS Cake Flour

1 1/2 Cups sugar

11 to 12 Egg Whites (at room temperature)

1/4 tsp Salt

1 1/4 tsp Cream of Tarter

1 tsp Vanilla

1/4 tsp Almond Extract

In medium bowl mix flour and 1/2 cup sugar together. In large bowl combine egg whites, salt, cream of tartar, and flavorings.

Beat until soft peaks form. Add remaining 1 cup of sugar gradually, 1/4 cup at a time beating well after each addition. Mix in flour mixture in four additions, folding in with 15 fold-over strokes each time and turning bowl frequently.

DO NOT STIR OR BEAT

After last addition, use 10 to 20 extra folding strokes.

Pour batter into ungreased tube pan. Bake at 375 degree on bottom rack for 35 minutes. Cool cake in pan, upside down. Loosen from sides and center tube with knife and gently shake cake out.

Frost with 7 Minute Frosting and enjoy a slice of heaven!

Bacon Cabbage ~Jackie Colette~ January 20th, 2012

2012-01-27T20:27:00.003-07:00

Bacon Cabbage

~Jackie Colette~ January 20^th, 2012

Pleasant Grove Maceys Little Theate

10 slices of uncooked bacon

4 T butter

1/2 an onion, chopped in large pieces

1 head of cabbage, sliced

1/2 c water

salt and pepper

Fry bacon in a skillet. Drain grease, but do not scrape the pan. Add butter and onion. Over medium heat, cook for 3 or 4 minutes until the onion begins to soften. Add cabbage and water. Cook 10-15 min, stirring occasionally, until the cabbage softens. Add salt and pepper to taste. Crumble bacon pieces and stir in to the cabbage mixture.

Sweet Potato Burritos ~Jackie Colette~ January 20th, 2012

2012-01-27T20:27:00.000-07:00

Sweet Potato Burritos

~Jackie Colette~ January 20^th, 2012

Pleasant Grove Maceys Little Theate

1 t oil

1/3-1/2 c onion, chopped

1 clove garlic, minced

1 can kidney beans, drained

2/3 c water

1 T chili powder

3/4 t cumin

1 1/4 t mustard

pinch of cayenne pepper

1 T soy sauce

1 1/3 c cooked and mashed sweet potatoes (you can use fresh, canned, or leftovers)

4 10" flour tortillas

2 1/2 oz shredded cheddar cheese

Preheat oven to 350 degrees. Heat oil in a skillet; saute onion and garlic until soft. Stir in beans and mash. Gradually stir in water and heat until warm. Remove from heat and stir in chili powder, cumin, mustard, cayenne pepper and soy sauce. Divide bean mixture and mashed sweet potatoes evenly between warmed flour tortillas. Top with cheese. Fold up tortillas burrito style and place on a baking sheet. Bake for 12 minutes. Makes 4 burritos, but recipe can easily be multiplied for higher quantities.

Source: All Recipes

Vegetable Rice Pie ~Jackie Colette~ January 20th, 2012

2012-01-27T20:26:00.000-07:00

Vegetable Rice Pie

~Jackie Colette~ January 20^th, 2012

Pleasant Grove Maceys Little Theate

1 c cooked rice (use your leftovers of make some for this recipe)

1/4 c + 2 T Parmesan cheese, divided

1/4 c finely chopped onion, divided

1/4 c mayonnaise, divided

1 T water

1 1/2 t flour

1/8 t salt

1/2 c each chopped cauliflower, carrot, and broccoli, steamed until crisp and drained

1/2 c milk

salt and pepper

Preheat oven to 350 degrees. Combine rice, 2 T Parmesan cheese, 2 T onion, and 2 T mayonnaise; press onto the bottom and up the sides of a greased 7" pie plate. Set aside. In a small saucepan, combine the remaining mayonnaise and onion, flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vegetables. Pour in to crust. Sprinkle with remaining Parmesan cheese. Bake for 25-30 minutes or until crust edges begin to brown. Let stand 10 minutes before serving. Source: Taste of Home

Peppered Vegetable Medley ~Jackie Colette~ January 20th, 2012

2012-01-27T20:25:00.000-07:00

Peppered Vegetable Medley

~Jackie Colette~ January 20^th, 2012

Pleasant Grove Maceys Little Theate

6 c assorted vegetables cut in 1" pieces (such as cauliflower, carrots, broccoli, mushrooms, any type of pepper, eggplant, or any type of squash)

3/4 c chicken broth

1/2 t seasoned salt

1/2 t dried basil

1/4 t garlic powder

sesame seeds

Preheat oven to 375 degrees. In a shallow baking dish, combine all ingredients except sesame seeds. Cover and bake for 30-35 minutes or until vegetables are tender; stir halfway through baking time. Sprinkle with sesame seeds and serve.

Living Life Raw~Mechel Hasleton and Dave Tolman~ January 18th, 2012

2012-01-27T20:23:00.001-07:00

"Living Life Raw; Keeping Your New Year Resolution to Lose Weight with Easy & Delicious Food"

*hoorawforlife.com

Green Smoothie

~Mechel Hasleton and Dave Tolman~ January 18^th, 2012

Pleasant Grove Maceys Little Theatre

1 cup Spinach (firmly packed)

1 cup Chard (firmly packed)

1 cup Kale (firmly packed)

1 cup Coconut Water, Orange Juice, Apple Juice or Water

1 Banana

1 Apple

1 cup Seeded Grapes

1 cup Frozen Berries or Melon of your choice

1-2 Tblspn Flax Seed Oil

Blend in a high speed blender until smooth.

Serves approximately 2-3 people

Sample servings (small cups): 10 people

Spaghetti

~Mechel Hasleton and Dave Tolman~ January 18^th, 2012

Pleasant Grove Maceys Little Theatre

4 Medium Tomatoes

1/2 cup Sundried Tomatoes

1 Red Pepper

1/2 cup Olive Oil

2 Garlic Cloves

Pinch of Cayenne Pepper

1 tsp. Oregano

1 tsp. Basil

1 tsp. Italian Seasoning

Water to desired thickness

Salt & Pepper to taste (we use a non-processed sea salt, such as Celtic Sea Salt)

4-5 Medium Zucchini Squash

Blend all ingredients with the exception of the squash in high speed blender. Peel and spiralize the squash, then top with the sauce.

Lettuce Wraps

~Mechel Hasleton and Dave Tolman~ January 18^th, 2012

Pleasant Grove Maceys Little Theatre

1 Head of Lettuce

2 Tomatoes (sliced or wedged)

2 Avocados (sliced)

1 Large Carrot (julienned)

1 Red Onion (sliced) Optional: use Green Onions instead

1 container of Sprouts (Radish mix preferred for a little zest)

Aoli Mayonnaise

~Mechel Hasleton and Dave Tolman~ January 18^th, 2012

Pleasant Grove Maceys Little Theatre

1 cup Macadamia, Cashew or Pine Nuts (Raw, soaked overnight)

3/4-1 cup Filtered Water

1-2 Cloves Garlic (or to taste)

1/2 tsp. Sea Salt

1 tsp. Lemon Juice

1/4 tsp. Paprika

Blend the soaked nuts and other ingredients in high speed blender until smooth.

Assemble the desired vegetables and wrap in a leaf of lettuce. Top with the Aoli Mayonnaise.

Spinach Ice Cream

~Mechel Hasleton and Dave Tolman~ January 18^th, 2012

Pleasant Grove Maceys Little Theatre

3 cups Spinach

7 oz. Almond Milk

4 oz. Agave

4 oz. Muscle Milk Vanilla Protein Whey Powder (we can provide)

3 cups Ice

Blend in high speed blender until smooth. Garnish with mini chocolate chips if desired. Serves 8-10 people small sample cups.

The only things that have to be prepared pre-class are the almond milk (raw almonds, water and vanilla) and the soaking of the raw nuts for the mayonnaise. Additionally, slicing and cutting all the vegetables beforehand will allow us to stay within the alloted time frame.

Peanut Butter Cheese Ball~Heather Whitworth~January 17th, 2012

2012-01-27T20:21:00.000-07:00

Cooking Made Simple

~Heather Whitworth~January 17^th, 2012

Pleasant Grove Maceys Little Theatre

Peanut Butter Cheese Ball

(Adapted from Nestle)

1 pkg. (8 oz.) Cream Cheese, softened

2 cup Powdered Sugar

¾ cup Creamy Peanut Butter

¾ cup Milk Chocolate Chips

1 Heath Bar, crushed

¾ cup Peanut Butter or White Chocolate Chips (could also use nuts)

Directions: Cream together the cream cheese, powdered sugar and peanut butter until smooth. Spoon the mixture onto a large piece of plastic wrap; bring all four corners up and twist tightly forming into a ball shape. Place in the fridge or freezer until firm and set. Place the chocolate chip morsels, heath bar pieces and any other nut or flavored chip you desire in a flat dish and mix together. Remove the plastic wrap from the peanut butter ball and roll the ball into the morsels to completely cover, pressing the morsels into the ball if necessary. Place the ball on a serving dish and keep in a cool place until ready to serve. Serve with pretzels, graham crackers, teddy grahams, apple slices, etc. for dipping or spreading.

Parmesan Rice Balls~Heather Whitworth~January 17th, 2012

2012-01-27T20:20:00.000-07:00

Cooking Made Simple

~Heather Whitworth~January 17^th, 2012

Pleasant Grove Maceys Little Theatre

Parmesan Rice Balls

3 cups water

1 ½ cups Calrose Short Grain Rice (sticky rice)

1 tsp. Salt

2 Tbs. Butter

18-20 premade Meatballs, thawed (if frozen)

1 cup fresh grated Parmesan Cheese

2 cups Panko Bread Crumbs (can also use crushed Saltine crackers)

¼ tsp. fresh cracked Pepper

3-4 eggs, beaten

Directions: To make the rice, it is VERY important that you use short grain sticky rice, otherwise this recipe won’t work. Start by bringing the water, rice, butter and salt to a boil in a medium pot. Cover with a tight fitting lid, bring the temperature down to a low simmer and don’t disturb for 20 minutes. When finished, fluff the rice with a fork and allow the rice to cool completely (at least an hour). Next, take a golf ball size amount of rice in your hand and press flat in your palm. Place a meatball in the center and then bring up the surrounding rice to cover the meatball. Squeeze and shape the riceball in your hand in order to cover the entire meatball evenly (the first one always takes the longest). Use a little cold water on your hands if the rice is sticking to your fingers too much. Complete all the riceballs before moving to the next step. Combine the Panko bread crumbs, parmesan cheese and fresh pepper together in a shallow pie dish. Gently dip each riceball in the beaten egg, then in the Panko/parmesan cheese mixture covering completely. Place the crusted riceballs on a foil-lined, greased baking sheet and bake at 375˚ for 13-15 minutes until the outside is crispy and the crust is slightly golden. Serve solo or with your favorite dipping sauce. Yield: 18-20 rice balls.

Lentil Lemon Soup~Heather Whitworth~January 17th, 2012

2012-01-27T20:18:00.002-07:00

Cooking Made Simple

~Heather Whitworth~January 17^th, 2012

Pleasant Grove Maceys Little Theatre

Lentil Lemon Soup

3 Tbs. Olive Oil

1 large Onion, chopped

2 cloves fresh Garlic, minced

2 Tbs. Tomato Paste

1 tsp. ground Cumin

½ tsp. Salt

¼ tsp. fresh Ground Pepper

1/8 tsp. Chili Powder

5-6 cups Chicken Broth

1 cup Lentils (red or white)

2 large Carrots, Diced fine

1-2 large Russet Potatoes, peeled and diced fine

Juice and Zest of 1 Lemon

½ bunch fresh Cilantro, chopped

2/3 cup Sour Cream

Directions: Heat the olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 4 to 5 minutes. Stir in the tomato paste and spices stirring constantly until well blended. Next add the chicken broth, lentils, potato and carrot and bring to a boil over high heat, then reduce the heat to medium-low, cover and simmer until the lentils are soft, about 30 minutes. Transfer half of the soup to a blender and blend until smooth then return back to the pot, or use a stick emersion blender to cream some of the soup (still leaving some of it chunky though). Right before serving, stir in the lemon zest and juice, cilantro and sour cream. Season with more salt if needed.

Special Olympic Scarves

2012-01-24T09:19:00.003-07:00

Looks like Utah is about 1/2 way to the goal of 300 scarves. Here is the latest update from the scarf project website:

As of January 13th when a report was received from the Program. Special Olympics Utah has received 174 scarves.

Hopefully we'll get some knitters and crocheters on the 2nd to add to that number!

February 2012 Schedule

2012-01-20T22:19:00.003-07:00

~FREE Cooking & Education Classes~

Pleasant Grove Maceys For more info visit customer service, or www.pleasantgrovemaceys.com

February2012

Tuesday, Wednesday, Thursday Classes 7-8 pm

Friday Classes 10-11 am

Wednesday 1^st

“Outback Bread An Intro To Making Whole Grain Bread

Discover the secrets to making popular restaurant bread with Frieda.

www.friedalovesbread.com

Thursday 2^nd

Scarves For Special Olympics

see www.scarvesforspecialolympics.org for more info.
Bring your own supplies.

Friday 3^rd

Valentine’s Day Breakfast

French Toast Kebabs, Double Chocolate Waffles with Berry Sauce, Snickerdoodle Muffins, Chocolate Strawberry Breakfast Shake~Jackie Colette~

Tuesday 7^th

Chocolate Treats For You & Your Sweetheart

Quick Chocolate Mousse & Strawberries 'n Cream Brownie Pizza and more. ~Shauna Golightly~

Thursday 9^th

LOVEly Dinner

Mushroom Chicken Dijon with Red, Green Pepper Couscous, Cran-Orange Almond Salad, & Simple Valentine’s Heart Cake Dessert For Two.

~Laura~ from www.realmomkitchen.com

Friday 10^th

Easy But Delicious Brownies

Berries & Cream Brownie Squares, Chocolate Macroon Pizza, Truffle Brownie Cups ~Jeanne Mather~

Wednesday 15^th

6 Ingredients or Less in 30 Minutes

From appetizers to main meals to desserts
~Bobby and Lou Robison~

Friday 17^th

What you've been waiting and asking for… Cilantro Lime Chicken Dinner Recipes ~Lori Potts~

Tuesday 21^st

Recipes To Add To Your Favorites List

Apple Feta Tossed Salad, BBQ Chicken Pita Pizza, & Chocolate Covered Cherry Cake ~Ruth Armstrong~ www.whatscookingwithruthie.com

Wednesday 22^nd

Oatmeal

Whole Wheat & Oats Muffins, Cranberry Crunch, Crockpot Oatmeal, Food Storage Burgers, & Oatmeal Topping Ideas ~Angie Hodes~ www.theamericanhomemaker.blogspot.com

Friday 24^th

King Arthur Bread

Basic Bread Making is easy and delicious! You can make bread!

~Pam Jensen Welch~

Tuesday 28^th

Classic Soups

Grandma’s Clam Chowder & Chicken Noodle

~Wendy Paul~ author of several 101 cookbooks

Wednesday 29^th

20 Quick and Easy Meal Ideas, Tips and Shortcuts

Heather Whitworth is back in her Cooking Made Simple series with tips and ideas that will make life in the kitchen easier. She will show her top 20 quick and easy meal ideas, tips and shortcuts including wok cooking, bag meals, freezer meals and more.

Gluten Free

2012-01-17T11:47:00.000-07:00

GLUTEN FREE

Whole Grain Bread Cinammon Rolls

~Denise Brinley~Sunflour Mills~January 12^th, 2012~

Pleasant Grove Maceys Little Theatre

Make dough:

3 cups bread mix

2TBSP oil

1TBSP vinegar

1 2/3 cup warm water

4 egg whites

21/2 tsp. active dry yeast

Mix together for 4 minutes. Transfer to a pastry bag or ziplock bag and pipe dough into spin-wheel shaped rolls onto a well-greased baking sheet.

Filling:

1 cup brown sugar

2 1/2 TBSP ground cinnamon

1/3 cup softened dairy free margarine (Nucoa) or butter

Pipe filling into the spin wheel shaped rolls. Loosely cover and let rise until double in size, about 30 min. Bake at 350 degrees for 15-20 minutes depending on the size

GLUTEN FREE

Chocolate Chip Cookies:

~Denise Brinley~Sunflour Mills~January 12^th, 2012~

Pleasant Grove Maceys Little Theatre

In a large bowl cream:

1 cup Nucoa or butter

3/4 cup brown sugar

1/4 cup white sugar

one package of intstant vanilla pudding (dairy and gluten free)

sift then add:

2 1/2 cups SFM Pastry Flour

1 tsp baking soday

1 tsp baking powder

1 1/2 tsp xantham gum

1/4 tsp salt

2 cups dairy-free semi-sweet chocolate chips

Bake at 350 degrees for 12-13 minutes

GLUTEN FREE

Pumpkin Muffins

~Denise Brinley~Sunflour Mills~January 12^th, 2012~

Pleasant Grove Maceys Little Theatre

1 pumkin cake mix

4 large eggs

1 cup of oil

15 oz. canned pumkin

Mix on low speed 2 minutes. Pour into muffin tins and bake 15-20 min.

GLUTEN FREE

Bagels

~Denise Brinley~Sunflour Mills~January 12^th, 2012~

Pleasant Grove Maceys Little Theatre

I pizza mix

2 TBSP oil

1TBSP vinegar

4 egg whites

1 2/3 cup warm water

2 1/2 tsp yeast

Mix for 4 minutes.

Bean & Squash Chili ~Mindy LeMieux~January 10th , 2012

2012-01-17T11:45:00.000-07:00

Bean & Squash Chili

~Mindy LeMieux~January 10^th , 2012

Pleasant Grove Maceys Little Theatre

Prep time: 10 minutes Cook time: 15 minutes

You will need:

2 cans chicken broth

½ to 1 cup water

1 butternut squash, peeled, seeded, and cut into ½ inch cubes; or 3-5 carrots, cut into ¼ inch slices

1 (15 oz) can black beans or red kidney beans, rinsed and drained

1 (14 ½ oz) can diced tomatoes

1 ½ cups frozen or canned baby corn, cut crosswise into ½ inch long pieces (you can also use regular canned or frozen corn)

1 (6 oz.) can tomato paste

1 to 2 tsp chili powder

¾ tsp dried oregano, crushed

Sour cream (optional)

Directions:

1. In a 3-quart saucepan combine the chicken broth and squash or carrots. (Add the extra ½ to 1 cup water if needed.) Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add beans, undrained tomatoes, corn, tomato paste, chili powder, and oregano. Bring to billing; reduce heat. Simmer, covered, for 10-15 minutes.

2. To serve, ladle chili into soup bowls. If desired, top each serving with sour cream.

Serves 4-6

Serving suggestion: This chili is really good with cornbread!

Healthy Cornbread ~Mindy LeMieux~January 10th 2012

2012-01-17T11:44:00.000-07:00

Healthy Cornbread

~Mindy LeMieux~January 10^th 2012

Pleasant Grove Maceys Little Theatre

You will need:

1C unbleached flour

1C cornmeal

¼ C white sugar

1 tsp baking soda

¾ tsp salt

1C plain nonfat yogurt

2 eggs, beaten

Directions:

1. Preheat oven to 400 degrees. Lightly grease an 8x8 inch baking pan.

2. In a large bowl, mix flour, cornmeal, sugar, soda, and salt. Stir in yogurt and eggs. Don’t over mix; stir until well blended. Pour batter into prepared pan.

3. Bake in preheated oven for 18-20 minutes, or until center of the bread springs back when gently pressed.

(from allrecipes.com)

Angel Lush with Pineapple ~Mindy LeMieux~January 10th 2012

2012-01-17T11:43:00.002-07:00

Angel Lush with Pineapple

~Mindy LeMieux~January 10^th 2012

Pleasant Grove Maceys Little Theatre

You will need:

1 can (20 oz.) Crushed Pineapple in Juice, undrained

1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding

1 cup thawed Whipped Topping

*1 pkg. (10 oz.) round angel food cake, cut into 3 layers

10 small fresh strawberries

*If you can’t find this kind of angel food cake, improvise with what you can find. The small angel food dessert cups work wonderfully with this recipe and make a beautiful presentation.

Directions:

1. Mix pineapple and dry pudding mix. Gently stir in whipped topping.

2. Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.

3. Refrigerate 30 minutes to an hour. Top with berries.

Variation Ideas

Healthier-for-you:

Prepare using 1 pkg. (1 oz.) vanilla flavor fat-free sugar-free instant pudding and light whipped topping.

Mindy’s note:

If you’re not a fan of pineapple, this recipe is delicious with simply the pudding and berries added to the cake.

How to Cut Cake

Use toothpicks to mark cake into 3 layers. Use a serrated knife to cut cake, in sawing motion, into layers.

(recipe from kraftrecipes.com)

Grams Oatmeal Raisin Bars Ruth Armstrong~January 6th, 2012

2012-01-17T11:42:00.000-07:00

Grams Oatmeal Raisin Bars

Ruth Armstrong~January 6^th, 2012

Pleasant Grove Maceys Little Theatre

www.whatscookingwithruthie.com

2 C raisins

1 C water

1/2 C butter

1/2 C applesauce

1 1/2 C sugar or 3/4 C agave nectar

2 eggs

2 C flour

1/2 tsp salt

2 tsp cinnamon

1 tsp baking soda

2 C whole oats

1/2 C nuts (optional)

Preheat oven to 375 degrees. In a small sauce pan combine water and raisins, simmer 10 minutes or until most of the water is absorbed. In mixing bowl cream butter, add eggs, sugar or agave, apple sauce, mixing between each addition. Add flour, salt, cinnamon, baking soda. Add whole oats, raisins and remaining water, and nuts (if desired). Spread batter onto sprayed cookie sheet. Bake 375 degrees for 10-15 minutes until lightly browned.

Healthy Cashew Chicken Ruth Armstrong~January 6th, 2012

2012-01-17T11:22:00.000-07:00

Healthy Cashew Chicken

Ruth Armstrong~January 6^th, 2012

Pleasant Grove Maceys Little Theatre

www.whatscookingwithruthie.com

3/4 C orange juice

1/3 C agave nectar

1/4 C soy sauce (can use low sodium)

1 Tbsp cornstarch

1 tsp ground ginger

1 tsp garlic powder

1/2 tsp pepper

2 Tbsp olive oil, divided

4 green onions, chopped

2 large carrots, julienne

1 celery stalk, sliced

4 boneless, skinless chicken breasts, cut into 1 inch squares

1 cup cashews

In a bowl, combine juice, agave nectar, soy sauce, cornstarch, and seasonings.

In a wok or large skillet, heat 1 Tbsp oil until it begins to smoke. Stir-fry vegtables for several minutes until the onions become fragrant. Set aside.

In same skillet, heat another Tbsp of oil until smoking and stir-fry chicken chunks until browned and tender. Add cooked vegetables, cashews, and sauce mixture. Continue cooking until sauce bubbles and thickens. Serve over brown rice.

Per serving: 256 calories, 15g protein, 31g carb

Banana Oatmeal Smoothy Ruth Armstrong~January 6th, 2012

2012-01-17T11:19:00.001-07:00

Banana Oatmeal Smoothy

Ruth Armstrong~January 6^th, 2012

Pleasant Grove Maceys Little Theatre

www.whatscookingwithruthie.com

2 ripe bananas, flecks preferred

2 C crushed ice

1/3 C greek yogurt with honey

1/2 C cooked oatmeal (I do 1/2 C whole oats, 1 C water, microwave 1 minute 10 seconds)

1/3 C raw almonds

½ tsp. cinnamon

Combine in blender. Serve.

Cheesy BBQ Garlic Mashed Potatoes ~Bobby and Lou Robison~January 4th, 2012

2012-01-17T11:05:00.000-07:00

Cheesy BBQ Garlic Mashed Potatoes

~Bobby and Lou Robison~January 4^th, 2012

Pleasant Grove Maceys Little Theatre

From:cooks.com

Ingredients:

· 1 lb potatoes, peeled

· 3 tablespoons butter or spread

· 1/2 teaspoon garlic powder

· 1/4 cup bbq sauce

· 2 tablespoon vinegar

· 1/2 cup sharp cheese, shredded

Directions:

Cut potatoes and cook in boiling water until tender. Mix BBQ sauce with Vinegar.

Drain potatoes, and place in large bowl with butter or spread and BBQ sauce mixture. Mix to desired consistency, then fold in garlic powder and cheese. Enjoy!

Other Options: Place potatoes in bakeware, sprinkle cheese on top and broil until cheese is browned and melted.

Outback Soup…Yes I Mean The Real Thing! ~Bobby and Lou Robison~January 4th, 2012

2012-01-17T11:04:00.001-07:00

Outback Soup…Yes I Mean The Real Thing!

~Bobby and Lou Robison~January 4^th, 2012

Pleasant Grove Maceys Little Theatre

Ingredients:

· 2 QUARTS WATER FOR BOILNG POTATOES

· 8 POTATOES

· 4 CANS CHICKEN BROTH

· 1 YELLOW ONION, DICED

· 1 TSP SALT

· 1 TSP COARSE GROUND BLACK PEPPER

· 3/4 CUP ALL PURPOSE FLOUR

· 2 CUPS COLD WATER

· 1 1/2 CUP HEAVY CREAM (I USE HALF & HALF)

· 1 CUP BUTTER (2 STICKS)

· 1 ½ CUPS COLBY JACK CHEESE

· 1/4 CUP BACON BITS

· 1/4 CUP GREEN ONIONS

Directions:

1. PEEL AND DICE POTATOES, BOIL FOR 15 MINUTES OR UNTIL TENDER. DRAIN AND SET ASIDE.

2. IN A POT COMBINE BROTH, YELLOW ONION, SALT, PEPPER, TWO CUPS OF COLD WATER SIMMER FOR 20 MINUTES.

3. IN A SAUCEPAN MELT BUTTER AND WHISK IN FLOUR TO MAKE A RUE, ADD SLOWLY TO BROTH MIXTURE. ADD CREAM OR HALF & HALF SLOWLY TO THE POT THIS WILL HELP TO THICKEN YOUR SOUP. ADD ONE CUP OF CHEESE AND SALT & PEPPER TO TASTE, SIMMER FOR 20 MINUTES.

4. ADD YOUR POTATOES TO WARM THEM & THEN SERVE. GARNISH WITH CHEESE, BACON AND GREEN ONIONS. MORE OR LESS CHEESE, IT’S UP TO YOU!

Homemade Crispy Seasoned Fries ~Bobby and Lou Robison~January 4th, 2012

2012-01-17T11:03:00.003-07:00

Homemade Crispy Seasoned Fries

~Bobby and Lou Robison~January 4^th, 2012

Pleasant Grove Maceys Little Theatre

From: All recipes

Ingredients

2 1/2 pounds russet potatoes, peeled
1 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon paprika
1/2 cup water, or as needed
1 cup vegetable oil for frying

Directions

Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

Best Potato Skins Ever ~Bobby and Lou Robison~January 4th, 2012

2012-01-17T11:02:00.003-07:00

Best Potato Skins Ever

~Bobby and Lou Robison~January 4^th, 2012

Pleasant Grove Maceys Little Theatre

From: All recipes

Ingredients:

4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded Cheddar cheese
1/2 cup sour cream
4 green onions, sliced

Directions

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

Taco Tortilla Skillet Shauna Golightly~January 3rd, 2012

2012-01-17T11:01:00.000-07:00

Taco Tortilla Skillet

Shauna Golightly~January 3^rd, 2012

Pleasant Grove Maceys Little Theatre

1 lb ground beef

10.75 oz can condensed tomato soup

½ cup water

1 packet taco seasoning

15 oz can corn, drained

6-8 flour tortillas (6-inch size) cut into 1-inch pieces

1 cup shredded cheddar or Mexican blend cheese

1. Cook beef in large skillet until browned. Drain off fat.

2. Pour soup over beef. Pour ½ cup water into soup can and use water to get remaining soup out of the can. Add water to skillet over the beef.

3. Stir in taco seasoning, corn, and tortilla pieces.

4. Heat to boiling, reduce heat, and cook for 5 minutes, stirring occasionally. Top with cheese.

Inspired by Campbell’s

Mexican Quiche Shauna Golightly~January 3rd, 2012

2012-01-17T10:59:00.002-07:00

Mexican Quiche

Shauna Golightly~January 3^rd, 2012

Pleasant Grove Maceys Little Theatre

¼ cup margarine

10 eggs

½ cup flour

1 tsp baking powder

8 oz diced green chiles with juice

1 pint cottage cheese

1 lb. cheddar cheese, grated

1. Heat oven to 350°. Melt margarine in 13 x 9 inch pan in the oven.

2. Meanwhile, crack eggs into a large bowl and beat with a fork.

3. Add flour, baking powder, green chiles, cottage cheese, and cheddar cheese. Stir to combine.

4. Remove pan from oven. Pour mixture into pan and mix with melted butter.

5. Return to oven and bake for 1 hour.

Recipe may be halved and baked in a 9 x 9 inch pan for 45 minutes.

Brownies with a Kick Shauna Golightly~January 3rd, 2012

2012-01-17T10:58:00.002-07:00

Brownies with a Kick

Shauna Golightly~January 3^rd, 2012

Pleasant Grove Maceys Little Theatre

1 ¾ cup flour

½ cup cocoa

1 tsp baking powder

½ tsp salt

3-4 tsp chili powder*

1 tsp cinnamon

1 cup butter

2 cups sugar

4 eggs

1 tsp vanilla

1. Heat oven to 350°. Grease a 13 x 9 inch baking pan.

2. In medium bowl, combine flour, cocoa, baking powder, salt, chili powder, and cinnamon. Set aside.

3. Melt butter in medium saucepan over medium low heat. Remove from heat and stir in sugar until well combined.

4. Add eggs one at a time, stirring after each. Stir in vanilla.

5. Carefully stir in mixture of dry ingredients. Spread evenly in prepared pan.

6. Bake for 25-28 minutes. Remove from oven and cool completely on cooling rack.

*Make sure the chili powder is JUST chili powder. Read the label. There is often cumin, oregano, or other spices mixed in. Look for the packets of chili powder in the “Hispanic Foods” section.

Fiesta Chip Dip Shauna Golightly~January 3rd, 2012

2012-01-17T10:57:00.000-07:00

Fiesta Chip Dip

Shauna Golightly~January 3^rd, 2012

Pleasant Grove Maceys Little Theatre

8 oz pkg cream cheese, softened

15 oz can chili without beans

1 cup salsa

4 oz pasteurized prepared cheese product (like Velveeta), cut into cubes

Combine cream cheese, chili, salsa, and cheese product in a medium saucepan. Cook over medium heat, stirring often, until mixture is hot and well combined. Serve warm with tortilla chips.

Adapted from The Essential Mormon Cookbook

Special Olympic Scarves

2012-01-05T22:32:00.000-07:00

Thanks to Jackie Colette for helping us find a way to serve, enjoy each others company,

and even have a good taste of food!

On February 2nd from 7-8 pm in the Little Theatre we will be making scarves for the Special Olympics. We are in need of as many people that know how to crochet as possible. You can start this project now if you desire, and still join us for an evening of service and fun.

Please visit this web site for more info....http://www.scarvesforspecialolympics.org/.

You can use any pattern you want (knit or crochet) as long as the size meets the guideline,(patterns are available on their site) but all the scarves must be in the red and blue colors specified for the 2012 year. Also, all completed scarves must be to the Utah headquarters by February 15th.

Utah's goal is to collect 300 scarves. As of December 6th, they only had 93.

Let's work together and help Utah reach it's goal!

* Please bring your own supplies.* (see website for details)

January Classes 2012!

2011-12-21T11:42:00.003-07:00

~FREE Cooking & Education Classes~

~Pleasant Grove Maceys~For more info visit customer service, or www.pleasantgrovemaceys.com

~January 2012~

Tuesday, Wednesday, Thursday Classes 7-8 pm

Friday Classes 10-11 am

Tuesday 3^rd

New Years Fiesta

Mexican Quiche & Brownies With A Kick~Shauna Golightly~

Wednesday 4^th

Potatoes Made Delicious

Potatoes in Main Dishes, Side Dishes & More ~Bobby & Lou Robison~

Thursday 5^th

Ridiculously Good Appetizers To “Begin” Each Meal

Spanakopita Bites, Buffalo Wing Meatballs, Bite Sized Tacos, & Dreamsicle Fruit Dip

~Ashley Webb & Brittany Boyd~

Friday 6^th

A Healthy Jump Start For The New Year

Delicious Breakfast Smoothie, Healthy Cashew Chicken, & Gram's Oatmeal Raisin Bars Cut the calories without sacrificing the taste for a Healthy and Happy New Year!

~Ruth Armstrong~ *See Ruth’s blog at www.whatscookingwithruthie.com

Tuesday 10^th

Food For The Soul

Bean & Squash Chili, Cornbread, & Angel Lush Cake~Mindy LeMieux~

Thursday 12th

Sun Flour Mills “GLUTEN FREE”

Chocolate Chip Cookies, Cinnamon Rolls, Donuts, &

Whole Grain Bread ~Denise Brinley from Sunflour Mills~

Tuesday 17^th Cooking Made Simple

Learn how to cook a full course meal simply! ~Heather Whitworth~

Wednesday 18^th

Living Life Raw; Keeping Your New Year Resolution to Loose Weight with Easy & Delicious Food

Green Smoothie, Raw Spaghetti, Lettuce Wraps with Aoli Mayonnaise & Spinach Ice Cream. The recipes are quick, easy and delicious.

~Mechel Hasleton and Dave Tolman~

Friday 20^th

Veggies As A Main Dish & A Side

Veggie Rice Pie, Sweet Potato Burritos, Peppered Vegetable Medley, & Bacon Cabbage

~Jackie Colette~

Tuesday 24^th

Easy Gourmet Italian Dinner

Skillet Chicken Parmesan With Butter Noodles, Chocolate Truffle Cake With Whipped Cream~Wendy Paul~ (author of several 101 cookbooks)

Wednesday 25^th

Homemade Dumplings/Pasta Noodles…

only four ingredients, and no special tools needed!

~Angie Hodes~ *see Angie’s blog at www.theamericanhomemaker.blogspot.com

Thursday 26^th

Our New & Old Favorites

Chicken Enchiladas With Green Chili Sour Cream Sauce, Lip-Smacking Good Green Beans & SO MUCH MORE!

~Cindy Draper & Emily Marlowe~ (directors of the Theatre)

Friday 27^th

Succulent Soups & Artisan Bread

Taco &, Broccoli Cheese Soup ~ Lori Potts~

Artisan Bread with ~Christy Hurd~

Tuesday 31^st

Pull-A-Part Breads

Red Velvet, Lemon, Chunky Apple Cinnamon, & Cinnamon Pumpkin

~Kendall Stevens~

Tomato Basil Pizza DeerCreek Tortillas

2011-12-19T21:17:00.002-07:00

Tomato Basil Pizza
DeerCreek Tortillas

1 cup favorite marinara sauce
1 cup Mozzarella cheese, shredded Favorite Pizza Toppings
4 Gourmet Tomato Basil Tortillas
Preheat oven to 450°.
Heat each tortilla on stove in dry frying pan until slightly toasted. Place tortillas on sheet pan and add 1/4 cup marinara spread to edges. Sprinkle with 1/4 cup cheese. Add favorite toppings.
Bake for 5 minutes or until cheese is melted.
Margarita Pizza
Use fresh mozzarella slices with fresh tomatoes and basil.
Meat Pizza
Be sure meats such as sausage or hamburger are precooked and ready to eat.

Salsa Verde Cuban Wrap DeerCreek Tortillas

2011-12-19T21:16:00.003-07:00

Salsa Verde Cuban Wrap
DeerCreek Tortillas

4 Gourmet Salsa Verde tortillas
2 tablespoons yellow mustard
1/4 pound baked ham, thinly sliced
1/4 pound roast pork, thinly sliced
1/4 pound provolone cheese thinly sliced
10 thin dill pickle slices, approximately 2 whole pickles 1 tablespoon butter, room temperature
Spread tortillas with the mustard. Divide the ingredients evenly on one side of tortilla. Start with the ham followed by the pork, cheese, and dill pickles. Fold in half.
Heat your panini maker, sandwich press or hot pan. Grill until the cheese is melted and the tortilla is flat and browned, approximately 5 minutes.
Serve warm.

Garlic Pesto Chicken Soup DeerCreek Tortillas

2011-12-19T21:15:00.002-07:00

Garlic Pesto Chicken Soup
DeerCreek Tortillas

2 Tb Butter
1/2 cup diced onion 1 cup diced carrots 1 cup diced celery
2 cans low sodium chicken broth 2 cups shredded chicken
2 Gourmet Garlic Pesto Tortillas
Saute vegetables in butter for about 5 minutes to soften. Add chicken broth and bring to boil. Cut tortillas into “noodles strips” and put into soup with chicken pieces. Remove from heat and let seep for a few minutes, stir and serve.
Serves 4.

Dark Chocolate Cheesecake Wrap Deercreek Tortillas

2011-12-19T21:14:00.002-07:00

Dark Chocolate Cheesecake Wrap
Deercreek Tortillas

Gourmet Dark Chocolate Tortillas
Nutella
Philadelphia Cheesecake Filling
Fresh Fruit, Strawberries, raspberries, etc.
Whipped Topping
Warm Chocolate tortillas on stovetop in a dry pan. Spread with nutella and spoon in
cheesecake ﬁlling. Roll and place on plate with seam side down. Top with fresh fruit and
whipped topping and serve.
You can also add everything into the inside of the tortilla and eat like a dessert taco.

Cornﬂower Chicken Enchiladas DeerCreek Tortillas

2011-12-19T21:12:00.000-07:00

Cornﬂower Chicken Enchiladas
DeerCreek Tortillas

2 whole chicken breast or 1 whole chicken
2 cloves sliced garlic
Place chicken in pan with 2 cloves of garlic and water and bring to boil. Cook until
tender. Remove chicken from broth and allow to cool then shred. Reserve 1 cup of the
broth.
1 lg onion chopped
3 Tb butter
1 clover garlic chopped
2 cans chopped green chilis
1 Tb Chili Powder
1 tsp cumin
1/2 tsp salt
1/4 tsp oregano
1/4 tsp pepper
1/4 cup ﬂour
1 cup chicken broth
1 cup heavy cream
2 cups shredded monterey jack cheese
10 Deer Creek Cornﬂower Gourmet Tortillas
Saute onion in butter until soft. While stirring add chopped garlic, spices, chilis and ﬂour.
Cook 1 minute to create a rue. Stir in broth and cream. Cook over medium heat stirring
frequently until mixture is thickened (about 10 mins). Remove from heat and stir in 1 cup
cheese.
Preheat oven 400°
Combine 1 cup cheese sauce with shredded chicken. Spoon mixture into Cornﬂower
tortilla and roll. Place in lightly oiled 9x13 pan. Continue until all 10 tortillas have been
ﬁlled. Pour remaining cheese sauce over tortillas and top with remaining cup of cheese.
Bake 20 minutes until cheese melts and browns slightly

Black Forest Whipped Wrap~ Deer Creek Tortillas

2011-12-19T21:09:00.001-07:00

Black Forest Whipped Wrap
Deer Creek Tortillas

Gourmet Dark Chocolate Tortillas
Nutella
8 oz. Cream cheese, softened
15 oz. can Cherry Pie ﬁlling
12 oz. Whipped topping
4 oz. sliced almonds
Whip cream cheese until softened and smooth. Add 8 oz of whipped topping and 2/3
can of cherry pie ﬁlling, continue beating until blended together.
Warm Chocolate tortillas on stovetop in a dry pan. Spread with nutella, sprinkle with
almonds and spoon in whipped cherry ﬁlling. Roll and place on plate with seam side
down. Top with remaining fruit, whipped topping, almonds and serve.
You can also add everything into the inside of the tortilla and eat like a dessert taco.
NOTE: If you purchase cherries for pie ﬁlling, just thicken the sauce with corn starch
and sweeten with sugar. Use 2/3 of the drained cherries in the whipped topping and
cream cheese blend and the other 1/3 add to the sauce.
You can also use other fruits and enjoy. Apples or berries with cinnamon sugar, and
topped with granola crunch type cereal is a great alternative.

Baby Cakes ~Lori Potts~December 16th, 2011

2011-12-19T21:01:00.003-07:00

Baby Cakes

~Lori Potts~December 16^th, 2011

Pleasant Grove Maceys Little Theatre

3 Tbs. any cake mix

2 Tbs. + 1 tsp. water

Mix together in glass (juice glass or hot chocolate mug).

Cook in microwave for 30-45 seconds. Top with frosting, or cool whip. Then add any flavored syrup, sprinkles, crushed candies, almonds, pecans, etc.

Veggie Dip ~Lori Potts~December 16th, 2011

2011-12-19T21:01:00.000-07:00

Veggie Dip

~Lori Potts~December 16^th, 2011

Pleasant Grove Maceys Little Theatre

1 pkg. Knorr Vegetable soup mix

16 oz. sour cream

Cooked crab meat finely chopped (optional)

Mix together. Let sit overnight or at least a few hours. Use with crackers and/or favorite veggies.

Chicken Con Queso ~Lori Potts~December 16th, 2011

2011-12-19T21:00:00.000-07:00

Chicken Con Queso

~Lori Potts~December 16^th, 2011

Pleasant Grove Maceys Little Theatre

2 cans chicken broth

¼ cup minced onions

3 cans diced chilies

½ cup favorite salsa

Garlic powder to taste

1 Tbs. Mrs. Dash seasoned salt

1 Tbs. Better than Bouillon

1-2 Tbs. cornstarch

¼ cup water

2 cups grated Monterey Jack cheese

Bring all ingredients to a boil except cornstarch and water. Mix the cornstarch with cold water. Add a little at a time to thicken sauce. Reduce heat to medium and sprinkle cheese on top. DO NOT STIR. Let cheese melt. Serve with tortilla chips or crackers.

Hot 7 Layer Dip ~Lori Potts~December 16th, 2011

2011-12-19T20:59:00.002-07:00

Hot 7 Layer Dip

~Lori Potts~December 16^th, 2011

Pleasant Grove Maceys Little Theatre

2 cans refried beans

1 can black beans (drained and rinsed)

2 pkg. Old El Paso taco seasoning packet

1 cup sour cream

1 cup salsa

2 cans diced green chilies

2 Tbs. diced jalapenos (optional)

2 cups shredded cheddar cheese

Preheat oven to 375. Combine refried beans with taco seasoning. Mix well. Spread into 9x13 pan. Spread sour cream over beans, top sour cream with salsa, chilies, jalapenos and shredded cheese. Bake, covered for 20 minutes; uncover and bake about 10 more minutes, until cheese is melted. Let stand for 10 min. Eat with your favorite tortilla chip or Fritos Scoops.

Magic Reindeer Oats ~Angie Hodes~December 15th, 2011

2011-12-19T20:58:00.000-07:00

Magic Reindeer Oats

~Angie Hodes~December 15^th, 2011

Pleasant Grove Maceys Little Theatre

Even though my kids no longer “believe” we still sprinkle reindeer oats on our lawn every Christmas Eve!

Oats

Edible Glitter or colored sugar

Give each child a plastic snack baggie and have them add a scoop of oats (1/4-1/2 c) and a pinch of edible glitter. You could use regular craft glitter if you want to, but we don’t want to poison the reindeer. *wink*

White Chocolate Candy Canes ~Angie Hodes~December 15th, 2011

2011-12-19T20:57:00.002-07:00

White Chocolate Candy Canes

~Angie Hodes~December 15^th, 2011

Pleasant Grove Maceys Little Theatre

These are fabulous to eat as-is, but we love to use them as hot chocolate stirring sticks on Christmas Eve!

Peppermint candy canes

Bag of white chocolate chips

1 T oil

1 c. chocolate chips

1 tsp oil

Carefully remove candy canes from wrappers. Melt white chocolate and 1 T. oil in the microwave stirring every 15 seconds until melted and smooth. Dip the curved half of the candy canes into white chocolate and set on waxed paper. Melt regular chocolate in the microwave with 1 tsp oil in the same manner as the white chocolate. Drizzle over white chocolate to make them look pretty. Let set until chocolate is firm.

Snow-capped Gingersnaps ~Angie Hodes~December 15th, 2011

2011-12-19T20:56:00.002-07:00

Snow-capped Gingersnaps

~Angie Hodes~December 15^th, 2011

Pleasant Grove Maceys Little Theatre

This has been our “Cookies for Santa” recipe since my kids were babies!

1 c brown sugar
¾ c shortening
¼ c corn syrup or molasses
1 egg
2 ¼ c flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
½ tsp cloves
¼ tsp salt

Sugar

1 c white chocolate chips
1 T shortening

Mix brown sugar, shortening, corn syrup and egg in a large bowl. Stir in flour, baking soda, cinnamon, ginger, cloves and salt. Cover and refrigerate at least 1 hour. Heat oven to 375. Lightly grease cookie sheet. Shape dough by rounded teaspoonfuls into balls; dip tops into granulated sugar. Place balls, sugar-side up, about 3 inches apart on cookie sheet. Bake 9 to 12 minutes or until just set. Remove from cookie sheet to wire rack to cool. Cover a cookie sheet or countertop with waxed paper. Melt chips and shortening together in the microwave, stirring every 15 seconds until melted and smooth. Dip half of each cooled cookie into the melted chocolate. Place on waxed paper, let stand until firm.

Wendy Paul December 13th, 2011

2011-12-19T20:53:00.002-07:00

Wendy had to cancel this class due to her laying in bed feeling crumby!

Healthy Holiday Tips ~Mindy LeMieux~December 9, 2011

2011-12-14T17:05:00.001-07:00

Healthy Holiday Tips

~Mindy LeMieux~December 9, 2011

Pleasant Grove Maceys Little Theatre

Food:

· If you really want to have something of everything at a buffet table, dish yourself enough to have just one bite of each thing. That way you’re not eating too much, but are still able to have the variety.

· Go for fruits and/or veggies at a buffet or at mealtime. They’re full of good vitamins and minerals, as well as fiber. Eat them plain or with a skinny amount of dip/dressing.

· Reach for lean sources of protein: shrimp or other steamed seafood, skinless chicken meat (that hasn’t been fried), and lean ham or turkey. Pass on the gravy, or dish yourself just enough for flavor.

· If there’s a choice between a wheat roll and a white roll, grab the wheat roll! It’ll have more fiber and nutritional value than the white roll.

· Cheese is indeed a good source of protein; just don’t go overboard at the deli tray. A small slice or two should be enough to satisfy your taste buds and provide good nutrition.

· Pies: Pumpkin pie is a great source of vitamin A; skip the whipped cream and try not to stuff yourself with crust, and you’ll have a healthy alternative at the pie table. Fruit pies are better for you than their cream pie counterparts; since most are topped with an additional layer of crust, choose either the top or bottom crust to fill your craving.

· Dark chocolate is a source of flavonols, which are plant substances that help lower cholesterol. Reach for this sophisticated variety of chocolate instead of the milk chocolate variety.

· When you feel satisfied, pop a piece of gum into your mouth. Not only will it keep your breath fresh, but will help you feel less inclined to graze on foods you don’t need.

· Moderation in all things – if you must have a big slice of Aunt So-And-So’s homemade cheesecake, go for it! A second slice would be a bit much, though.

Fitness

· Get up and move around! If you’ve been sitting down for a long time, stretch your legs with a turn about the room. Very refreshing!

· Take a walk around the block in the brisk winter air. It’ll get your heart rate moving faster and may even help clear your mind.

· If you’re currently exercising regularly – great! Keep it up as best you can during the busy holiday season. Get up a little earlier; get off the couch and exercise while watching TV; go jogging with a friend or with a visiting family member (a great time to catch-up with a chat).

· Put some extra emphasis into your cleaning (turn on some high-energy music and scrub to the beat!).

· Shovel the walkway; this burns lots of calories!

· Sledding is fun to do with family, and hiking back up the hill is great exercise.

· Try a fitness DVD at home if you don’t like the gym or going outside in the cold. There are so many different types of workouts and instructors, and it’s fun to try new things (and even more fun to master them!).

· Get enough rest each night as best you can. It’s hard to enjoy all the great things happening around you if you’re sleepy (or cranky).

· Stretch your body – it lengthens muscles and relaxes the mind. Doing this at the end of the day might help you sleep better.

(Many ideas for this handout came from articles at webmd.com)

Corn ‘n’ Black Bean Salsa ~Mindy LeMieux~December 9th, 2011 Pleasant Grove Maceys Little Theatre

2011-12-14T15:38:00.003-07:00

Corn ‘n’ Black Bean Salsa

~Mindy LeMieux~December 9^th, 2011

Pleasant Grove Maceys Little Theatre

You will need:

1 (15-oz) can black beans, rinsed and drained

1 (15-oz) can corn kernels

1 (15-oz) can diced tomatoes

½ cup chopped green bell pepper (about 1/2 medium)

8 green onions, thinly sliced (about 1 cup)

3 Tbsp lime juice

2 Tbsp balsamic vinegar

½ tsp ground cumin

¼ tsp salt

Directions:

Combine all ingredients. Serve immediately, or cover and chill 30 minutes. Serve w/ baked tortilla chips for a healthy appetizer. Store in refrigerator up to 3 days in an airtight container.

Yield: 16 servings (serving size: ¼ cup)

Citrus Bundt Cake ~Mindy LeMieux~December 9th, 2011 Pleasant Grove Maceys Little Theatre

2011-12-14T15:37:00.000-07:00

Citrus Bundt Cake

~Mindy LeMieux~December 9^th, 2011

Pleasant Grove Maceys Little Theatre

You will need:

1 package yellow cake mix

1 small package instant sugar-free pudding (lemon or vanilla)

¾ C applesauce

¾ C orange juice

4 egg whites

2 tsp vanilla

Directions:

Combine all ingredients and beat for 1 minute. Grease and flour a tube pan (like a Bundt pan); pour batter into pan. Bake at 350 degrees for 35 to 40 minutes. Gently turn cake over onto a platter or serving dish. While still warm, glaze with some frosting; it will melt and drizzle over cake. (Hint: Cream cheese frosting is great; vanilla frosting also works nicely. And remember to go easy on the frosting!)

Christmas Soup ~Mindy LeMieux~December 9th, 2011 Pleasant Grove Maceys Little Theatre

2011-12-14T15:36:00.000-07:00

Christmas Soup

~Mindy LeMieux~December 9^th, 2011

Pleasant Grove Maceys Little Theatre

Soup base:

2 (10 ¾ oz.) cans condensed tomato soup

1 (14 oz.) can low sodium chicken broth

1 tsp dried oregano

1 tsp dried basil

1 tsp ground cumin

Salt and pepper to-taste

Red ingredient ideas:

Canned diced tomatoes

Chopped red bell pepper

Green ingredient ideas:

Frozen peas

Frozen green beans

Chopped green bell pepper

Chopped celery

Chopped zucchini

Pasta – 12 oz. package (try fun shapes, like rotini, bowtie, macaroni, radiatori, penne, etc.)

Directions:

Combine ingredients for soup base in a large pot. While soup is warming up, cook pasta according to package directions. Choose any combination of red and green ingredients, (see above for ideas) that adds up to 3 - 4 cups total. Add red and green ingredients and cooked pasta to the tomato soup. Let simmer for about 15 minutes. Enjoy a healthy and simple meal!

Soup-topper ideas:

Croutons

Low-fat cheese

Fat-free or low-fat sour cream

Fat-free or low-fat plain yogurt

Apple Dip ~Shauna Golightly~ December 8th, 2011 Pleasant Grove Maceys Little Theatre

2011-12-14T15:29:00.002-07:00

Apple Dip

~Shauna Golightly~ December 8^th, 2011

Pleasant Grove Maceys Little Theatre

11 oz bag caramel bits or 14 oz bag caramels, unwrapped (about 50 caramels)

2 cups miniature marshmallows

¼ cup water

2 Tbsp butter or margarine, melted

2 Tbsp creamy peanut butter

¼ teaspoon cinnamon

In medium microwavable bowl, combine caramel bits or squares, marshmallows, and water. Heat on HIGH power for 2 minutes. Stir until caramels are completely melted. If needed, heat in additional 30 second increments. Stir in butter, peanut butter, and cinnamon until well combined. Sauce will thicken and set as it cools, but may be reheated in the microwave for 15-30 seconds. Serve with apples, bananas, vanilla wafers, graham crackers, etc. Store in refrigerator and reheat to serve. Play with the proportions to suit your tastes—add more peanut butter or cinnamon if you wish!

Basil Corn Chowder ~Shauna Golightly~ December 8th, 2011 Pleasant Grove Maceys Little Theatre

2011-12-14T15:28:00.003-07:00

Basil Corn Chowder

~Shauna Golightly~ December 8^th, 2011

Pleasant Grove Maceys Little Theatre

2 Tbsp butter or margarine

½ cup chopped fresh basil

⅓ cup chopped green onions

11 oz pkg Creamy Potato Bear Creek Soup mix

15 oz can corn, drained

Shredded cheddar cheese, if desired

Salt and pepper to taste

1. In small skillet, melt butter over medium heat. Sauté basil and onions until tender, stirring occasionally. Remove from heat.

2. Meanwhile, in large pot, heat 8 cups water to boiling. Whisk in soup mix and corn. Stir in basil, onions, and any remaining butter from the skillet. Turn heat down and simmer uncovered for 15 minutes, stirring occasionally. Sprinkle individual servings with cheddar cheese if desired.

Double Mint Devil’s Food Cupcakes ~Shauna Golightly~ December 8th, 2011 Pleasant Grove Maceys Little Theatre

2011-12-14T15:28:00.000-07:00

Double Mint Devil’s Food Cupcakes

~Shauna Golightly~ December 8^th, 2011

Pleasant Grove Maceys Little Theatre

1 package (18.25 oz) devil’s food cake mix

1 cup sour cream

¾ cup water

½ cup vegetable oil

3 large eggs

1 tsp vanilla

24 chocolate covered chocolate mint cookies (like Thin Mints or Grasshopper)

24 peppermint patties, unwrapped (like York)

1. Heat oven to 350°. Line 24 muffin cups with paper liners. Set aside

2. Mix the first six ingredients in a large mixing bowl on medium speed for two minutes, scraping down the sides of the bowl periodically. Scoop 1 Tablespoonful of batter into the bottom of each cupcake liner.

3. On counter or other flat surface, set out the chocolate mint cookies. Place one mint patty directly on top of each cookie. Gently press the cookie/patty combo into each muffin cup.

4. Cover the cookie/patty with the remaining batter by scooping a rounded Tablespoon of batter over each one. Smooth with the back of a spoon or with your finger.

5. Bake for 20-24 minutes or until cupcake springs back when lightly touched. Remove from oven to cool on wire rack for 5 minutes. Carefully lift cupcakes from pan and cool completely on wire rack. Once cooled, dust with powdered sugar or frost with Easy Mint Chocolate Frosting. Sprinkle crushed peppermint candies over frosting if desired.

Cake batter adapted from Chocolate from the Cake Mix Doctor

Easy Mint Chocolate Frosting

16 oz. container Milk Chocolate Frosting

¼ tsp. mint extract

Add extract to frosting in container. Stir until well combined.

Cranberry Lime Delight ~Shauna Golightly~ December 8th, 2011 Pleasant Grove Maceys Little Theatre

2011-12-14T15:27:00.000-07:00

Cranberry Lime Delight

~Shauna Golightly~ December 8^th, 2011

Pleasant Grove Maceys Little Theatre

14 oz. can sweetened condensed milk

1/3 cup lime juice

20 oz. can crushed pineapple, drained

14 oz. can whole berry cranberry sauce

8 oz. extra creamy whipped topping, thawed

1 cup miniature marshmallows

2 graham cracker pie crusts

¼ cup chopped pecans

1. In large bowl, stir together the sweetened condensed milk and lime juice until well blended.

2. Add pineapple and cranberry sauce and stir until combined. Gently fold in whipped topping and marshmallows.

3. Divide mixture between two graham cracker pie crusts, smoothing out the top. Garnish with chopped pecans. Cover. Freeze overnight. Allow to stand at room temperature at least 15 minutes before slicing.

Delightful Christmas Drink ~Heather Whitworth~December 6th, 2011 Pleasant Grove Maceys Little Theatre

2011-12-14T15:26:00.000-07:00

Delightful Christmas Drink

~Heather Whitworth~December 6^th, 2011

Pleasant Grove Maceys Little Theatre

2 Liters Sprite, 7-up or Fresca, chilled

2 quarts Cran-Raspberry Juice, chilled

1 cup Orange Juice concentrate, thawed

1 pkg. Frozen Raspberries

2 Oranges, sliced thin

5-8 (4 inch) Cinnamon Sticks

Pebble Ice, to preference

Directions: Combine all ingredients in a large punch bowl and serve. Another option would be to pre-pour the punch into glasses and serve with a cinnamon stick to stir with and an orange slice to garnish.

Roasted Garlic Sausage Mushroom Soup ~Heather Whitworth~December 6th, 2011 Pleasant Grove Maceys Little Theatre

2011-12-14T15:25:00.000-07:00

Roasted Garlic Sausage Mushroom Soup

~Heather Whitworth~December 6^th, 2011

Pleasant Grove Maceys Little Theatre

3 whole heads fresh Garlic, roasted (directions below)

1 large Yellow Onion, chopped

3 (8 oz.) cartons Mushrooms, sliced

2-3 Tbs. Olive Oil

2 cans Chicken Broth

1 pint Heavy Cream

Salt and Cracked Pepper to taste

½ tsp. dried Thyme

1 can White Beans, drained and rinsed

1 lb. Italian Sausage, precooked and set aside

Directions:

To roast Garlic: Begin by slicing the tops off the garlic heads (the pointy, not-root side). Place the heads cut side up on a sheet of tin foil and drizzle with plenty of olive oil, then crack plenty of fresh pepper and salt over the top. Wrap the garlic heads loosely with another sheet of tin foil. Bake at 400° for about 30-40 minutes until the cloves are golden brown, soft and easily come out of the shell.

To make the Soup: Meanwhile, in a large pot on medium heat, sauté the onions in the olive oil until they start to become soft (about 8-10 minutes). Add the washed mushrooms and allow them to become soft as well. Season with plenty of salt and pepper and the dried Thyme. When tender, transfer the onions and mushrooms to a blender. Add the three heads of roasted garlic cloves and one can of chicken broth. Blend well until very smooth. Transfer the soup back to the pot and slowly stir in the heavy cream and the second can of chicken broth. Add the cooked sausage and white beans last and allow it to come up to a nice, warm serving temperature (do not allow it to boil). Garnish with fresh parmesan cheese and sour cream.

Creamy Cran-Orange Bread (or Fruit) Dip ~Heather Whitworth~December 6th, 2011 Pleasant Grove Maceys Little Theatre

2011-12-14T15:23:00.000-07:00

Creamy Cran-Orange Bread (or Fruit) Dip

~Heather Whitworth~December 6^th, 2011

Pleasant Grove Maceys Little Theatre

1 (8 oz.) package Cream Cheese, softened

1 cup Vanilla Yogurt or pre-made Pudding

½ cup canned Cranberry Sauce

½ tsp. Cinnamon

1 tsp. Vanilla

¼ cup Orange Juice Concentrate

1 ½ cup Powdered Sugar (approx.)

Directions: Combine all ingredients and blend with a hand-mixer until smooth. Note: Add powdered sugar gradually until you reach the proper consistency you want.

Cran-Orange Bread Wreath~~Heather Whitworth~December 6th, 2011 Pleasant Grove Maceys Little Theatre

2011-12-14T15:07:00.001-07:00

Holiday Cooking Made Simple

~Heather Whitworth~December 6^th, 2011

Pleasant Grove Maceys Little Theatre

Cran-Orange Bread Wreath

3 cup Warm Water

1 Tbs. Instant Yeast

1 tsp. Salt

¼ cup Sugar

1 tsp. Nutmeg

½ cup Butter, melted

Juice and Zest of 1 Orange

¼ cup Orange juice Concentrate, thawed

7-8 cups All-Purpose Flour

1 cup Craisins

Directions: In an electric mixer bowl, combine all the ingredients except the craisins and only half the flour. Mix on level one until smooth, then slowly add enough flour to pull the dough from the sides of the bowl. DO NOT over flour, dough should be fairly sticky when pinched between fingers. Add the craisins to the dough and continue mixing (kneading) on low for about 3-4 minutes. Pour the dough out on a lightly greased counter top. Gently knead into a smooth ball. Place the dough in a greased bowl, cover with towel and allow the dough to rise until double in size. Punch the dough down and pour onto a lightly greased countertop once again. Divide the dough into 2 equal parts and roll into 2 foot long ropes. Gently twist the two ropes together and carefully wrap around a greased heat proof glass bowl or large 5-6 inch ramekin to form a wreath (note: be sure to place the wreath and ramekin on a greased baking stone, pizza pan or baking sheet first). Allow the wreath to rise again for another 20-30 minutes. Bake at 350˚ for 30-35 minutes or until the bread reaches an internal temperature of 190˚. Brush the outside of the wreath immediately after removing from oven. Serve with the creamy cran-orange dip in the built in serving bowl in the center of the wreath.

Struffoli (Italian Honey Cookies) ~Jackie Colette~ December 1st, 2011

2011-12-05T22:50:00.003-07:00

Struffoli (Italian Honey Cookies)

~Jackie Colette~ December 1^st, 2011

Pleasant Grove Maceys Little Theatre

2 c flour, plus extra for dusting

1 large lemon, zested (about 2 teaspoons)

1/2 large orange, zested (about 2 teaspoons)

4-5 T sugar

1/2 t salt

1/4 t baking powder

4 T butter, cut into 1/2-inch pieces, at room temperature

3 large eggs

1 T water (or apple juice)

1 t vanilla extract

Oil for frying (I use canola, but you can use vegetable if you prefer)

1 c honey

1/2 c sugar

Colored sprinkles for decoration

In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, water or juice, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Cut the dough into 8 equal-sized pieces. On a lightly floured surface, roll out each piece of dough into a long rope about 1/2" thick. Cut each rope in to 1/2" pieces and roll in to balls about hazelnut. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 minutes. (To avoid burning yourself, DO NOT drop the balls in to the hot oil. Place them in with a slotted spoon.) Transfer to a paper towel-lined plate to drain. In a large saucepan, combine the honey and sugar over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 5 minutes. Pour on to a platter or in to a large bowl and decorate with sprinkles. Source: adapted from Giada DeLaurentiis

NOTE #1: If you want to make flat cookies, divide the dough in to 4 equal-sized portions and roll out each portion on a slightly floured surface to 1/2" thick. Cut the rolled dough in to 1" strips and then each strip in to 2" lengths. Frying is the same as the dough ball. Once cookies have drained, individually dip them in to the honey mixture.

NOTE #2: A traditional struffoli dessert is prepared with 1/3 of the balls being toasted hazelnuts and 2/3 being fried dough. The mixture is formed in to a wreath by spraying the outside of a small, straight-sided water glass with vegetable oil cooking spray and placing it in the center of a round platter. Using a large spoon and damp hands, arrange the struffoli and hazelnuts around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles. Remove the glass from the center of the platter and serve.

BYU Cherry Chew Bars ~Jackie Colette~ December 1st, 2011

2011-12-05T22:50:00.000-07:00

BYU Cherry Chew Bars

~Jackie Colette~ December 1^st, 2011

Pleasant Grove Maceys Little Theatre

1 1/2 c egg whites (from about 13 large eggs)

1 1/2 t salt

3 c sugar

1 t vanilla

2 3/4 c cake flour (you can substite all purpose if you need to)

2/3 c butter

1 c shortening

1/3 c cherry Fruit-O (or 1/3 c drained and pureed maraschino cherries with 1-2 t cherry extract)

2 c chopped pecans

2 c red candied cherries (you can substitute maraschino cherries here as well)

red food coloring (optional)

Preheat oven to 350 degrees. Spray a half sheet pan (13X18) or two 9X13 pans with nonstick spray. Combine egg whites, salt, sugar, and vanilla in mixing bowl and whip to a soft peak. Fold in the flour taking care not to overmix. In a microwave, melt together the butter and shortening. (They need to be just barely melted. Don't get them too hot.) Fold in the cherry ingredients and the chopped nuts. If you want the bars to be more pink, add a few drops of red food coloring. Spread batter evenly in to the greased pan(s). Bake for 20-25 minutes. The bars are done when the middle has risen and just collapses and the top is a golden brown. Cool and cut in to bars.

Source: BYU Dining

Coconut Gumdrop Cookies ~Jackie Colette~ December 1st, 2011

2011-12-05T22:49:00.002-07:00

Coconut Gumdrop Cookies

~Jackie Colette~ December 1^st, 2011

Pleasant Grove Maceys Little Theatre

1/2 c shortening

1/2 c sugar

1/2 c packed brown sugar

1 egg

1/2 t vanilla

1 c flour

1/2 t baking powder

1/2 t baking soda

1/8 t salt

1/2 c flaked coconut

1 c old-fashioned oats

1/2 c gumdrops, quartered and rolled in sugar (you can use sweet or spice)

Preheat oven to 375 degrees and spray baking sheets with non-stick spray. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Stir in the coconut, rolled oats, and gumdrops. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheets. Gently flatten cookies. Bake 8-10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Yield: 30 cookies

Source: AllRecipes

Caramel Oatmeal Rounds ~Jackie Colette~ December 1st, 2011

2011-12-05T22:48:00.002-07:00

Caramel Oatmeal Rounds

~Jackie Colette~ December 1^st, 2011

Pleasant Grove Maceys Little Theatre

1/2 c butter, softened

1 c packed brown sugar

1 egg

1 t vanilla

1 c flour

1/2 t baking soda

1/2 t salt

2 c quick cooking oats

1 14-oz pkg caramels

3 T water

1 1/2 c plain M&M candies

1 c peanut butter chips

3 oz white candy coating (almond bark) or white chocolate

Preheat oven to 350 degrees. Spray a 15X10 pan with nonstick spray. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking soda and salt. Stir in to the creamed mixture. Stir in the oats. Press the mixture into the greased pan and bake 10-15 minutes until golden brown. Cool completely on a wired rack. In a microwave, melt the caramels with the water stirring every minute or so. Once it is completely melted and smooth, pour and spread over the oatmeal crust. Sprinkle immediately with the candies and peanut butter chips. Melt the white candy coating and drizzle over the top. Cut rounds using a biscuit cutter once the candy coating is set.

Source: confessionsofacookbookqueen.com