Saturday, June 6, 2009



Who is up for a Ward cookbook! The Relief Society is in the beginning stages of putting together a ward cookbook that we need EVERY ONES help with! Recipes of any and all kind would be much appreciated. Some content ideas are as follows: Beverages, Breakfast, Breads, Soups and Sandwiches, Vegetables, Beans, Pasta, & Rice, Salads, Dressings, Pickles, and Dips, Meats & Main Dishes, Cakes, Pies Candy Cookies, and Desserts, Miscellaneous Recipes, Substitutions and Equivalents, Mixes, Gift Baskets and Jars, Kids, Cleaning Supplies, Quick tips, Making the best out of left overs, Snack Ideas, Healthy Eating, Canning, Dutch Oven, and even some random advice such as "Lord, help me to speak only words of love and kindness today. "For tomorrow, I may have to eat my words." Please respond to this blog posting with everything you would like to share for this exciting cookbook! Any questions or concerns please talk to any of our Relief Society Presidency.


  1. 3/4 cup barley
    6 cups beef stock
    1/2-1 lb. meat (or less), Leftover roast or round steak are good choices
    1/2 cup onion
    3 cups carrots
    2 lbs. mushrooms
    1/2 tsp. rosemary
    1/2 tsp. thyme
    1 bay leaf

    In a Dutch oven, brown meat and saute onions. Add stock and bring to a boil. Add barley and boil 1 hour. Add the vegetables and seasoning and simmer at least 30 minutes. Makes 3 quarts.

    Dutch Oven- Gary & Jenna Wood

  2. Jenna, you are amazing!!! This blog is fabulous. I think the ward is going to find this to be a valuable - sweet place to come and share and enjoy each other as a ward family.

  3. Garrett's FAVORITE Butterfinger Dessert

    2 cups vanilla wafers cookie crumbs
    1/2 cup sugar, divided
    1/2 cup butter or margarine, melted
    1 package (8 ounces) cream cheese, softened
    1 tub (12 ounces) cool whip topping,thawed, divided
    1 cup chopped butterfinger candy bars
    3 cups cold milk
    2 packages (4-serving size each) vanilla or vanilla chocolate chip flavor instant pudding

    MIX: Wafer crumbs, 1/4 c. of the sugar and butter in 13x9-inch pan. Pressess firmly onto bottom of pan. Refrigerate 10 minutes.

    Mix: cream cheese and remaining 1/4 cup sugar in medium bowl with wire whisk until smooth. Gently stir in 1/2 of the whipped topping. Spread evenly over crust. Sprinkle chopped candy bars over cream chees layer.

    Pour: Milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Pour over chopped candy bar layer. Let stand 6 minutes or until thickened. Spread remaining whipped topping over pudding layer.

    Refrigerate: 2 hours or until set. Garnish with additional chopped candy bars. Cut into squres. Store leftover dessert in refrigerator.

    Desserts - Jenna Wood

  4. Rhubarb Crisp
    1 C. butter, cold
    1 C. brown sugar
    1 C. flour
    1 C. oatmeal
    1/4 tsp. baking powder

    4 C. rhubarb
    1 3/4 C. sugar
    1/4 C. flour
    2 Tbstp. instant starch or quick gel
    1/4 tsp. salt
    1 egg
    1 drop of red food coloring

    Chop rhubarb in 1" pieces (drain if using frozen). In a separate bowl, combine sugar, flour, starch & salt. Beat egg, then blend with the flour mixture. Add rhubarb & red food coloring. Mix well. Pour into a 9"x13" pan & crumble crisp topping on top. Bake @ 350 for 55 min. or until golden brown. Serve warm with whipped cream or ice cream. It is also very good with a handful of strawberries added with the rhubarb.

  5. Thanks so much Alana for the recipe, rhubarb recipes are hard to find! We will have to try this! Jenna Wood