Crockpot Rotissere Chicken-Colette Gines

Colette found this recipe on another blog http://realmomkitchen.blogspot.com/ It looks like a great blog check it out!

1 whole roasting chicken
olive oil flavored cooking sprays
easoning salt, to taste
(Use what spices you like, the season salt wasn't enough for me to flavor the chicken)

Make 4 or 5 loose balls of aluminum foil and place in bottom of crock pot.Clean chicken inside and out. Spray with olive oil spray.Sprinkle generously inside and out with seasoned salt.Put chicken back-side down in crock pot (on top of foil balls).Cook on high 4-6 hours. Transfer chicken to a baking dish and place under your broiler for a few minutes until the skin looks nice and crispy.

Lion House Focaccia --Cynthia Card

(This Recipe came from the Lion House International Recipes cookbook)

2 1/2 cups flour
1 package active dry yeast
2 1/2 teaspoons crushed oregano leaves
1/2 teaspoon salt
1 cup very warm water (120 to 130 degrees)
2 tablespoons olive oil
1 egg, beaten
1/4 cup olive oil

Choice of toppings: herbs, cheeses, nuts, and vegetables

Combine 1 1/2 cups of the flour, yeast, oregano, and salt in a large bowl. Stir in very warm water and 2 tablespoons oil. Add beaten egg. Stir in enough remaining flour to make a stiff batter.

Cover and let rest 10 minutes. Brush a 13X9-inch baking pan with olive oil. With lightly oiled hands, spread batter into pan. Drizzle with 1/4 cup olive oil and add toppings.

Some suggestions: Parmesan or Romano cheese, thinly sliced red onions, pecans, walnuts, rosemary, thyme, garlic. Focaccia is easy to adapt to your individual taste.

Cover loosely with plastic wrap; let rise until almost double (about 1/2 hour). Bake at 400 degrees F. for 25 minutes or until golden brown. Let cool in pan on wire rack or serve warm, cut into squares. Serves 6.

Cynthia's note: batter should be wet enough that you cannot roll it out, which is why you spread it into the pan with your hands. The water is what makes the holes in the bread.

Spicy Pumpkin Soup-- Marjie and Eric Christensen

Christensen's got this online...I'm not sure where

4 Tbsp. unsalted butter
2 med. yellow onions, chopped
2 tsp. minced garlic
1/8-1/4 tsp. crushed red pepper
2 tsp. curry powder
1/2 tsp. ground coriander
pinch ground cayenne pepper (optional)
3 (15 oz.) cans 100% pumpkin or 6 c. of chopped roasted pumpkin
5 c. chicken broth (or vegetable broth for vegetarian version)
2 c. milk
1/2 c. brown sugar
1/2 c. heavy cream

Melt butter in a 4 qt. saucepan over med-high heat. Add onions and garlic. Cook stirring often, until softened. About 4 minutes. Add spices and stir for a minute more.

Add pumpkin and chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10-15 minutes.

Blend smooth in a blender or food processor (in batches). Return soup to saucepan.

With soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. Salt to taste.

Submitted by Amanda Blazzard (I got this recipe from the Christensen's at one of their pottery open houses. I fell in love with it! The recipe was requested the night of our kick-off, so true to my promises....here it is!)

Farm House Cookies (Sugar Cookies)-- Jeanne McNeil

1 c. shortening
2 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
1/2 tsp. soda
4 tsp. baking powder
1/3 tsp. salt
4 1/2 c. flour

Cream shortening and sugar together. Add eggs one at a time, continue to beat. Add sour cream and vanilla. Sift dry ingredients and add to cream mixture. Roll on floured surface. Leave fairly thick. Cut with cookie cutters. Place on baking sheet and bake at 35o degrees for 9-12 minutes.

Here's the perfect recipe for your valentine cookies!

Spinach and Sausage Stuffed Shells-- Amanda Blazzard

1 (12 oz.) pkg. jumbo pasta shells
1-1 1/2 lb. sausage
1 medium onion, finely chopped (I used a shallot)
8 oz. white button mushrooms, finely chopped
2 c. ricotta cheese
2 lg. eggs
1 tsp. kosher salt
1 3/4 c. shredded Italian blend cheeses (I use my own mix of grated parmesan, provolone, and mozzarella)
5 oz. spinach (I used frozen or you could use 2 1/2 c. fresh)
1 jar pasta sauce (I love Newman's Own Marinarra)

Boil pasta for 10 minutes and drain. In a skillet over med heat cook sausage, mushrooms and onion, breaking up sausage, until the onion is tender. In a bowl combine ricotta, egg, salt 1/2 of cheese blend and spinach. Stir in cooked sausage mixture. In the bottom of a 9 x 13 pan pour 2/3 of the pasta sauce. Fill each pasta shell with sausage mixture and arrange in pan over sauce. Pour remaining sauce over shells and top with remaining cheese. Bake at 375 degrees covered for 25 minutes. Until sauce is bubbling.

Salsa-- Jessica Atkinson

2 (12 oz.) cans stewed tomatoes

fresh ingredients:
4 green onions
1 clove garlic
1/2 bunch of cilantro (optional)
1/3 of a medium-sized jalapeno (1/2 jalapeno for hot salsa and no jalapeno for mild salsa)

spices:
1/8 tsp. salt
1/8 tsp. pepper
1/4 tsp. cumin
1/2 tsp. oregano
1/2 Tbsp. crushed red pepper

Directions: Combine all ingredients in a blender and puree.

Jessica loves that she only needs to pick up a couple ingredients to make this tasty, super easy salsa!

Favorite Pumpkin Bars-- Shelly Airmet

1 1/2 c. pumpkin
4 eggs
1 c. oil
1 2/3 c. sugar
2 c. flour
1 tsp. soda
1 tsp. salt
2 tsp. cinnamon
2 tsp. baking powder

Whip pumpkin, eggs, oil, and sugar. Stir in remaining ingredients. Pour into greased 9 x 13-inch baking dish. Bake at 350 degrees for 25-30 minutes. Let cool and frost.

Cream Cheese Frosting

1/2 c. butter
3 oz. cream cheese
2 c. powdered sugar
1 tsp. vanilla

Submitted by Shelly Airmet

She had piped the cream cheese frosting onto the individual bars for our opening night. They made a beautiful presentation! They were so moist!

Cookie Dough Salad-- Julie Mitchell

1 pkg. Keebler striped cookies
1 lg. pkg. instant vanilla pudding
1 1/2 c. buttermilk
1 can mandrin oranges
1 sm. can pineapple tidbits
1 diced banana
12 oz. cool whip

Mix together the pudding mix and the buttermilk. Add remaining ingredients. Add cookies before serving.

Submitted by Julie Mitchell

You may recognize this from our ward cookbook. It's a keeper!

Popcorn Balls--Vickie Gines

8 qts. popcorn
6 c. mini marshmallows
1 c. karo syrup
1 lb. margarine
2 2/3 c. sugar
2 t. vanilla

Melt margarine. Add sugar, karo syrup, & vanilla. Medium heat bring to boil. Boil 3 minutes.

Submitted by Vickie Gines

She served these popcorn balls at our kick-off night and they are so soft and yummy. I loved the marshmallow! Delicious!

Ginger Cookies-- Marion Richards

1 c. shortening
1 c. sugar
1 egg
1 c. molasses
2 T. vinegar
5 c. sifted enriched flour
1 1/2 t. soda
1/2 t. salt
3/4 T. ginger
1 t. cinnamon
1 t. cloves

Cream shortening with sugar. Stir in egg, molasses, and vinegar; beat well. Sift dry ingredients; stir in. Chill 3 hours. On floured surface roll to 1/8 inch. Cut in shapes. Place 1 inch apart on greased cooky sheet. Bake at 375 degrees about 6 minutes. Cool slightly; remove from cooky sheet. Cool on rack. Makes about 8 dozen.

Submitted by Marion Richards

She served these frosted. She also makes them and freezes them for a later date. (Don't frost before freezing.) These cookies were her family's favorite for years!