Conference weekend always goes by too fast. It is always a busy, but relaxing weekend! Below are some of the food traditions that I make for Conference Weekend. I always try to cook ahead, but it seems like on Saturday night I still am finishing up.
Saturday morning we always have this before conference starts. Most of the recipes I have listed aren't very healthy, but of course, very delicious!
CREME BRULEE FRENCH TOAST
1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
Bread, sliced, to cover butter mixture
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1/4 teaspoon salt
In a saucepan, melt butter, brown sugar and corn syrup.
Pour into a 9-by-13-inch glass baking dish. Arrange bread pieces on top. Beat
together eggs, half-and-half, vanilla and salt. Pour egg mixture over the top
of the bread. Cover and chill overnight in the refrigerator. The next morning,
bake uncovered at 350 degrees for 35-40 minutes.
On Saturday evening I make the boys something in the crock pot and then Kara and I have our Girl's Night out. We usually go out for dinner and then we usually go to Deseret Book. On Saturday night we went to Los Cuco's. It had very yummy Mexican Food. My friend Kristie told me I just had to try it and she was right. I had a Stuffed Avocado. I have never had anything like it and it was out of this WORLD!!!!
After going out for dinner we headed over to the new Deseret Book in Draper. We walked in and signed up for the drawing seconds before they announced the winners. 30 seconds later I became the winner of the new book, "Savoring the Seasons with Our Best Bites." What a fun book, with a picture besides each recipe.
After the Priesthood session the men in our family go out for ice cream.
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On Sunday morning our tradition for breakfast food is the following:
| BUTTERSCOTCH PULL-APARTS | |
2 dozen Rhodes dinner rolls or 2 loaves Rhodes white dough, thawed
1 (3 3/4 or 4 oz.) pkg. butterscotch pudding mix (not instant)
1 c. chopped walnuts or pecans
1/2 c. brown sugar, firmly packed
4 tbsp. butter, softened
1 tsp. ground cinnamon
In
mixing bowl combine pudding mix, nuts, sugar, butter and cinnamon. Stir
until crumbly. (If using white or sweet roll dough cut each loaf in
half lengthwise, then in 6 pieces crosswise. Each loaf should have 12
pieces.) Sprinkle on half of topping in bottom of well greased 12 cup
bundt or tube pan. Arrange half the dinner rolls (or dough pieces).
Sprinkle with half of remaining topping. Add rest of rolls (or dough
pieces) and sprinkle with remaining topping. Cover and let rise in warm
place until almost doubled, about 1 hour. Bake in a 350 degree oven for
35 to 40 minutes. Turn out of pan immediately and serve warm.
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We also have my sister in law's recipe of Hash Brown Quiche
| HASH BROWN QUICHE | |
1 (24 oz.) pkg. thawed frozen hash browns
1/3 c. melted butter
1 c. shredded hot pepper cheese
1/2 c. shredded Swiss cheese
1/2 c. shredded Cheddar cheese
1 c. diced cooked ham
1 c. cream or milk
6 eggs
1/4 tsp. salt
Grease
quiche pan with shortening or butter. Press thawed hash browns between
paper towels to remove excess moisture. Fit hash browns into pan to make
a solid crust. Brush potato crust with melted butter, being sure to
brush top edge too. Bake crust at 425 degrees for 25 minutes.Remove
crust from oven and fill with layers of the 3 cheeses and the ham. Beat
cream, eggs and seasoned salt together. Pour egg mixture over cheeses
and ham.
Return pan to oven. Reduce heat to 350 degrees and bake
quiche until knife inserted near edges comes out clean (about 30
minutes).
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For lunch on Sunday I make these easy sandwiches along with fruit and chips.
Ham and Cheese Sliders
adapted slightly from the
24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip
Poppy seed sauce (you probably could half this...I had plenty extra)
1 T poppy seeds
1 1/2 T yellow mustard
1 stick butter, melted
1 T minced onion
1/2 tsp. Worcestershire sauce
In a small bowl, mix together mayonnaise and miracle whip. Spread onto
both sides of the center of each roll. Place a slice of ham and a slice of
Swiss inside of each roll. Close rolls and place them into a large
baking dish or heavy cookie sheet. Place very close together.
In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour
evenly over all of the sandwiches. Let sit 10 minutes or until butter sets
slightly. Cover with foil and bake at 350 degrees for 12-15 minutes
or until cheese is melted. Uncover and cook for 2 additional minutes.
Serve warm.
** sandwiches can be assembled a day ahead and kept in the fridge ready to
bake.
For dinner after conference I try to do something simple in the crockpot. This year I had a lot of people to feed so we had Baked Potato Soup, Salad and rolls.
Crock Pot Loaded Baked Potato Soup
6 large potatoes, peeled and cubed
1 large onion, diced
1 quart chicken broth
3 garlic cloves, minced
1/4 cup butter
Salt to taste
Pepper to taste
1 cup cream or 1 cup 1/2 and 1/2 cream
1 cup shredded sharp cheddar cheese
Garnish: chives, sour cream, bacon, and cheese
Directions:
Combine first 7 ingredients in a large slow cooker and
cook on high for
4 hours or low for 8 hours (potatoes should be tender). Then you will
need to mash potatoes until coarsely chopped and soup is slightly
thickened. Stir in cream and cheese. Garnish with toppings.
Simple and Satisfying!
Such a simple and tasty soup that really fills you up!
We loved the spin on regular potato soup… adding bacon, sour cream, cheese and
chives to make it like the oh so yummy loaded baked potato! Served with
cornbread, this was SUCH a yummy meal! We hope you guys enjoy this recipe as
much as we did, especially with that crisp fall air we seem to be seeing more
and more of! Happy Crockin’!
This year the two desserts I made were the following:
Chocolate Maroon dessert
1 pkg. chocolate cake mix
1/3 c. butter
2 eggs, divided
1 1/4 c. (14oz. can) sweetened condensed milk
1 tsp. vanilla
2 c. chocolate chips
1 1/3 c. flaked coconut, divided
3/4 c. nuts (optional)
Beat cake mix, butter and one egg in large mixing bowl until mixture is
crumbly. Firmly press into bottom of a greased 13x9 inch baking pan.
Combine sweetened condensed milk, remaining egg and vanilla in medium
bowl. Stir in chocolate chips, one cup coconut (we go ga-ga over coconut
around here lately…maybe that’s because we’ve discovered how good it is in
smoothies) and nuts.
I always print out the sugardoodle.com General Conference packets. Then
for FHE we talk about the things we learned at conference.
For FHE I made Trisha Yearwood's Carrot Cake this was so delicious!!!!
3 cups granulated sugar
1 1/2 cups corn oil
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups walnuts (finely chopped)
1 1/2 cups grated coconut
1 1/2 cups pureed carrots (about 6 medium, boiled)
3/4 cup crushed pineapple (drained)
Cream Cheese Frosting
2 (8 ounce) packages cream cheese (room temperature)
3/4 cup butter (room temperature)
6 cups confectioners' sugar
2 teaspoons vanilla extract
2 cups walnuts (finely chopped)
Directions:
1
FOR THE CAKE: Preheat the oven to 350°F Grease the bottom of
three 9-inch, round cake pans with cooking spray, line with circles of
parchment paper, and grease the paper with cooking spray.
2
With an electric mixer, cream the sugar, oil, eggs and vanilla.
Sift together flour, baking soda, cinnamon and salt. Add the dry
ingredients to the sugar mixture. Add the walnuts, coconut, carrot puree
and pineapple. Beat until smooth.
3
Divide the batter evenly among the prepared pans and bake for 40
to 45 minutes at 350°F or until a toothpick inserted into the center
comes out clean.
4
Cool the layers in the pans for about 5 minutes. Run a knife
around the edges of each pan and turn the layers out onto wire racks
that have been sprayed with cooking spray. Cool the layers completely
before frosting. (Note: After the layers have cooled, cutting will be
much easier if you wrap each cooled cake layer in plastic wrap and
refrigerate overnight.).
5
CREAM CHEESE FROSTING: Combine the cream cheese and butter in an
electric mixer and beat until smooth. Slowly add the confectioners'
sugar and continue beating until fully combined. Add the vanilla.
6
Slice each cake layer horizontally in half using an electric
knife. Ease a piece of parchment between the layers and lift off the top
portion. Frost the bottom slice then add the next layer. Continue until
the entire cake is frosted.
7
Press the chopped walnuts into the sides of the cake. Refrigerate until ready to serve.
