January Birthdays

Happy January Birthday to:

Debra Wood - 6th
Angela Knight - 7th
Laila Talivakaola - 7th
Michelle Eades - 8th
Heather Pinegar - 11th
Lori Hewett - 13th
Kellie Richins - 17th
Amy Allen - 20th
Khari Avalos - 21st
Ashlie Adam - 27th
Brook Triplett - 27th
Jessica McCann - 27th
Dusty Butler - 30th
Julia Gammon - 30th

January Lesson Schedule

January Lesson Schedule:

January 5th: Presidency Message - Diane Barlow
January 12th: #1 Our Father in Heaven - Kristen Thorne
January 19th: #2 Our Savior, Jesus Christ - Carol Poulsen
January 26th: Conference Talk - Deon Wilson

Spotlight: Brooke Stilson

Spotlight: Brooke Stilson

Where were you born and raised?
I was born in Salt Lake City but moved to Park City when I was 7 years old and spent the rest of my childhood there.  So that is where I consider home.

What brought you to Saint George?
I moved to Saint George after graduating high school to attend Dixie College, where I met and married a Saint George boy, who will probably keep me here forever {which I wouldn’t mind}.

Where did you go to college? What degree did you earn? What have you done since then?
I attended Dixie College where I received my Associate’s Degree in Science 1 week after having our first baby girl.  I was just happy to have my degree!  :)  I have loved staying home since then and being a stay at home mom.  I teach piano lessons from home a few days a week which has been wonderful!

How did you meet your husband? How long have you been together?
Casey and I met after I moved to Saint George for college.  He was hanging out with my best friend before she brought me along one night and he decided to “switch.”  It took awhile for me to fall for him but he finally worked his charm and I did a year and a half later - The rest is history!  We’ve been married for a fabulous 4 years!

What are the names and ages of your children?
We have a 2.5 year old daughter named Mckinlee and another baby girl on the way; due April 1st.

What are your hobbies and favorite things to do?
I love boating, camping, being with family, crafting, playing and teaching piano.  I love projects and have been learning how to sew which has been a lot of fun.  I love meeting new people and hanging out with friends.

What is something unique about you?
I received an Achievement in Music when I was 10 years old for piano.

Spotlight: Natalie Stephens

Natalie Stephens

Where were you born and raised? I was born and raised in Riverton, Utah.

What brought you to St. George? My husband was offered a football scholarship at Dixie State College.

Where did you go to college? What degree did you earn? What have you done since then? I attended Snow College for 2 years and Dixie State College for 3 years.  I received a Bachelor’s Degree in Elementary Education.

How did you meet your husband? How long have you been together? My husband and I met in our student ward at Snow College. We have been married for 8 ½ years.

What are the names and ages of your children?  We have 2 boys.  Drew is 2 ½ years old and Davis is 7 months old.

What are your hobbies and favorite things to do? I love spending time with my family and friends.

What is something unique about you? I have been teaching 1st grade for 6 years and I love it.  But someday soon, I hope to be able to stay home with my boys.

Christmas Breakfast!

Just a reminder of the Little Valley Ward Christmas breakfast, TOMORROW, Saturday December 14th at 8:30 am. Please join us for a breakfast and program by the primary children. It will be a fun morning for all. Please invite all your neighbors to this fun activity! We hope to see you there.

Merry Christmas!!

Spotlight: Amy Allen

Amy Allen:

 Where were you born and raised? – Everywhere or nowhere depending on how you look at it.  My dad was in the Air Force so we moved around a lot.  Growing up, I lived in Wyoming, Alabama, California, Germany, Nebraska, Virginia, Colorado, and Nevada.  During my last 3 years of high school, I attended 4 different high schools in 4 different states. 

What brought you to St George? My husband hates the cold!!!                                                                            

Where did you go to college and what degree did you get?  What have you done since then? I graduated from BYU Provo with a BS degree in Family Science with an emphasis in Human Development.  I’ve spent the last 12 years working for Hewlett Packard Company in various roles.  I’m currently a Senior Manager of Business Consulting.  I have a great job that allows me to work from my home office where I spend most of my day talking with people all around the world.                                                             

 How did you and your husband meet?  How long have you been together? My husband and I met at an LDS mid-singles activity.  I wasn’t sure if I could fall for a “cowboy” but it was VERY easy and has been the greatest blessing of my life.  We were married in the Mesa, AZ temple and recently celebrated our 4^th wedding anniversary.                                                                                    

What are the names of your kids? I have 3 step kids who live in Colorado – Ethan: 22, Jake: 20, Emilee: 18.  They are great kids.                                                                                                                                                                                                                                                                          

 What are your hobbies and/or favorite things to do? I love to travel and learn about new cultures.  I also really like to bake and eat what I’ve baked. J  I love spending time with my family and developing true friendships.  I also absolutely love my nursery and young women callings – it’s really the best of both worlds!  We have the sweetest nursery age kids and the best young women around!  I love animals and really enjoy taking care of our Pug (Mack), our 2 goats (Buddy & Bailey), and our a pot belly pig (Pearl) thanks to my husband and my neighbors (you know who you are!) for helping me become a “farm girl”.  I also really enjoy having neighbors & friends (you’re all invited!) over for our Fast Sunday evening bonfire & s’mores.                       

What is something unique about you?  I was able to visit East Germany while still under Communist rule on a few occasions and had the incredible opportunity of going with my YM/YW group to help knock the Berlin Wall down after the fall in 1990. 

Spotlight: Courtney White

Courtney White

Where were you born and raised?

I was born in SLC but moved to St. George when I was 4.5 years old.  I am grateful my parents moved here, I love the area and the people here.

Where did you go to school?

I loved going to West Elementary, the 6th grade Center, going to Dixie Middle and Dixie High School and then on to Dixie College where I got an associates in science.

How did you and your husband meet?

Kerry knew my older brother and sister so it took him a long time to ask me out my first year of college.  He finally got up the courage, I guess you will have to ask him, and took me to Dixie College’s Homecoming Dance.  It was the best night of my life.  We unfortunately stayed out past midnight with our big group; we were at Jeff Andrus’ parent’s house.  On the way home Kerry fell asleep at the wheel and hit a parked car.  I was already fast asleep, getting up at 5 that morning to clean the whole house by myself because my parents and younger brother were in SLC for something for my little bro Cameron and there was no way Travis my older brother had time to help me because he was going to Homecoming himself.  Needless to say we ended up in the hospital that night.  Luckily my parents and little bro felt the need to get home which I didn’t know about until after the accident.  And so the story goes on to say we ended up a month later getting engaged, 3 months later getting married.  Almost 21 years later, 8 kids later and I am still living the happily ever after. I tease my husband that we had to go through the accident so he would see me and not the missionary he sent off a month before we went to Homecoming!!

What are the names and ages of your kids?

Nikolas is 19.5 years old and getting ready to go on a mission, Maddisen will be 18 on Christmas day and she is a senior this year. Chandler is turning 16 on Thanksgiving day this year and he is a sophomore.  Maceson is 14 and is a freshman.  Kayelee is 12 going on 20 and she is in 7th grade.  Ethan will be 6 in January and he loves Kindergarten.  Nathan will be 4 in December and he is my handful.  Holland is 21 months old, all girl and is the baby of the family which means she has 7 other parents.

What are your hobbies and favorite things to do?

Hobbies and favorite things to do, I have to laugh I knew what that was once a upon a time….. family is my life.  I love to go to the temple every Friday with Kerry.  I love to watch movies and play games with the kids.  We like to put together puzzles, and have hot cocoa in the winter, spring, summer and fall.  I am a mom 100%, a wife 150% and I love it 200% of the time.

What is something unique about you?

I consider myself an 8 cow wife and I love being a mom to 8 wonderful children.  I am grateful that the Lord has blessed me and that he trusts me enough to raise 8 of his own. But thank goodness the Lord felt that 8 were enough.  I am lucky enough to be squished between an older sister and younger brother who are great and that I have an older brother who was a great example to me.  Not that my other brother and sister aren’t.  TEE HEE!!

Spotlight: Anita Stewart

Anita Stewart:
Where were you born and raised? She was born in Ithaca New York then moved to Maine, then around the age of 5 she moved to Logan where she had grown up.

What brought you to St. George? The warm weather. It felt like it was where we needed to be.

Where did you go to college and what degree did you get? What have you done since? She went to Utah State University then later went to Weber State where she graduated with a degree in accounting. Her most important job was a stay at home mom and had accounting jobs as needed. She is currently an accountant for Dixie State Athletics.

How did you and your husband meet? How long have you been together? She met her husband in high school. He asked her to the Junior Prom. They dated for a little over a year and then he went on a mission. They kept in touch by writing letters while he was on his mission. Upon returning from his mission they dated for 8 months and then got married in December. They have been married for 37 years this month.

What are the names and ages of your children? She has three sons and one daughter. Dan, Jeff, Cort, and Laura age range 35-26. She also has 15 grandchildren ages 12-1

What are your hobbies and/or favorite things to do? She loves to hike (She is hiking Havasupai in the spring) she has hiked the Grand Canyon twice. She loves to camp, read, bike, and play games.

What is something unique about you? She has ridden a century "100 miles" bike ride three times. She has also worked as a temple ordinance worker at the Bountiful Temple for five years and loved it.

December Lesson Schedule

December Lesson Schedule:

Dec 1st: Presidency Message - Lauralee Billingsley
Dec 8th: #23 "The Prophet Joseph Smith" - Kristen Thorne
Dec 15th: Special Stake Meeting
Dec 22nd: #24 "Reflections on the Mission of Jesus Christ" / Conference Talk - Deon Wilson
Dec 29th: Combined RS/Priesthood

December Birthdays

Happy December Birthday To:

Gina Jensen - 7th
Paula Madeira - 7th
Christina Clark - 9th
Melissa Wilson - 10th
Amanda Sorenson - 13th
Kari Ingram - 13th
Deon Wilson - 20th
Noelle Christensen - 20th
Dani Monson - 26th
Geriann Johnson - 26th
Kim Luthy - 26th
Crystal Burton - 27th
Kristi Hill - 28th
Edna Cutler - 29th

Spotlight: Kae Harrison

Kae Harrison:
Where were you born and raised- Centerville, Utah

What brought you to St. George- Brett has always loved St. George. A year
ago Brett came with our daughter to a swim meet in St. George and stayed up
all night figuring out a way to move our family here. He came home and told
me his plan. Every concern I had he had a solution so I kept an open mind
about the whole thing knowing there were still many obstacles that needed to
be solved. Brett convinced his boss to let him work remotely a few days a
week and then he found a house plan and put money on a lot before I had seen
this area. I am happy to report that we are loving it here and feel the
Lord lead us to the perfect place.

Schooling and career- I went to the University of Utah and studied
Psychology and have about 30 hours left to graduate. For years I have told
people that I retired from school, hoping to never go back and finish
because school was always hard for me. But I am realizing how foolish I was
so I plan to finish my degree in the next few years.

How you met your husband-Brett and I dated in High School. While on his
mission I "Dear John" him twice. The first one because I wanted to date
other guys I met at collage and the second because I had other future plans.
Luckily for me the Lord intervened and gave Brett a forgiving heart. Soon
after he came home we started dating again and were married 6 months later.

Kids (names and ages)- Annie 13, Becca 12, Josh 9, David 7, Jake 4

Hobbie and favorites- I love, love, love to read. I enjoy the gym and eating
good tasting food (which explains the gym love. I want to be able to eat
what I want when I want)

Something unique about you- I read the last chapter in books once I get
about 1/4 of the way through the book. I just have to know what I'm getting
myself into and it lessen my anxiety while reading. I am a Foot Zoner
(balancing the body by using signals on the feet). After suffering from
depression during and after my first 3 pregnancies I started getting zoned
and quickly realized I needed to learn this art so I could help my family
and friends. That was 10 years ago and I am so thankful I did because I have
seen it help a lot of people.

Spotlight: Talea Hollingshead

Talea Hollingshead:
Where were you born and raised- Born and raised in St. George.  On the "other side of the tracks" ie the west side of town.

What brought you to St. George-  You can't beat St. George for its mild winters and plethora of outdoor recreational activities. I love to play in the snow but I HATE driving in it.  I feel lucky to have been born here and never want to leave. 

Schooling and career-  Finished High School at Snow Canyon and attended college at Dixie State.  After graduating,  I worked at an OB/GYN clinic for five years until retiring to be a full time Mom.  No amount of college could have prepared me for Motherhood but I love it!

How you met your husband-  We met in college in a Personal Finance class.  I was writing a missionary and even wore a ring on my wedding finger as "pest repellent".  I forgot to wear it one day and that was all Jeremy needed to make his move.  He invited me to a play I wanted to see and he seemed fairly harmless. :) The missionary was soon forgotten.  We were married in 2000 in the St. George Temple.

Kids (names and ages)- Lincoln (11) Our resident scientist/mathematician/musician,  Mason (8) our family comedian, dancer (this kid has some moves),and sports star, Addysen (5) The Artistic Dramatic Dancing Diva of the family and Kennady (2 months) Our relaxed, calm, thumb-sucking, sleeping through the night (Thank you Kennady!!!) precious baby girl.

Hobbie and favorites-I love being outside and as we call it "adventuring" with my family.  I love to hike, camp, and read a good book in a hammock.  I love photography and have been taking pictures for people for 5 years although Kennady has put me on hiatus for now until she gets older.  I love creating things on the computer and have been known to get a bit Photoshop happy with my projects.  I like writing short stories. I love traveling to tropical locations and exploring.  Favorites?  Color: Blue in all of its wondrous hues and shades.  Book: too many to count, Movie: The Count of Monte Cristo (also a stellar book).  Food:  Good for me foods: I love veggies....nearly all of them. I am still trying to figure out how to get Jeremy to love Broccoli.  I also love apples....especially when you pick it straight from the tree and can still taste the sunshine in it.   If I am indulging a guilty pleasure: Cafe Rio Chicken Salad and a Dutchman's Sugar Cookie and if I really feel like going all out, a fun size Milky Way Caramel Bar straight from the freezer.  (Believe me, just try it!)

Something unique about you- I am a self professed cleaning addict.  I LOVE cleaning and organizing.  The cleaning aisle at the store is like my toy aisle and I have to walk past it really fast so I don't get sucked in.  I am still trying to figure out what screw is loose in my head.

Recipes From Thanksgiving "How To" Activity

COUNTDOWN TO THANKSGIVING

A few things that may make your holiday planning a little easier…

1.  Do not buy a pre-stuffed fresh turkey.  And it is now recommended that you DO NOT stuff your turkey.  Buy either a fresh or frozen turkey non-brined bird,

and be sure you have enough space to store a frozen turkey in your freezer.  A fresh turkey can be kept in your refrigerator for only 1 to 2 days before cooking.

2.  WHAT SIZE TURKEY TO PURCHASE?

Whole Bird  -  1-# per person

Boneless Breast of Turkey -  ½-# per person

Breast of turkey  -  ¾-#. per person

3.   THAWING IN THE REFRIGERATOR…place the frozen bird in

original wrapper in the fridge   (40 degrees F or below)  The thawed

turkey can remain in the fridge for up to 2-days.

THAWING TIME:

4-12 lbs.  1 to 2-days​    12-18 lbs. 3 to 4 days

16-20 lbs.  4 to 5 days                20-24 lbs. 5 to 6 days

THAWING TIME IN COLD WATER …If you forget to thaw the

turkey or don’t have room in the fridge for thawing, you can    submerge the bird in cold water, changing the water every 30

minutes, or ADDING crushed ice to water, as it melts.

5-12 lbs.  2 to 6 hours​      12- 16 lbs.  6 to 8 hours

16-20 lbs   8 to 10 hours            20- 24 lbs. 10 to 12 hours

Cook immediately after thawing.

THAWING IN THE MICRO…I don’t recommend it, but it is

safe if your bird is not too large.  Check the manufacturer’s

instructions for the size turkey that will fit into your Micro. the

minutes per pound and the power level to use for thawing.

Again, cook immediately after thawing.

4.  COOKING TEMPERATURE and  TIMES…always use a Cooking

Thermometer to check the internal temperature of the bird.  A whole

turkey is safe cooked to a minimum internal temperature of 165

degrees F through out the innermost part of the thigh, wing and the

thickest part of the breast.  Make sure the temperature probe

doesn’t touch a bone when testing.  All turkey meat, including any

that remains pink, is safe to eat as soon as all parts reach at least 165

degrees F.  The dressing/stuffing whether cooked inside the bird  (or

not) in a separate dish should also reach 165 degree F.

COOKING TIME – UNSTUFFED TURKEY – Approx.

8-12 lbs. – 2 to 2-12/ hours      12 – 14 lbs. – 2-1/2 to 3-hours

14-18 lb.  – 3 to 3-1/2 hours      18 – 20 lbs. – 3-1/2 to 4-hours

20-24 lb.  -  4 to 4-1/2 hours

In cooking the BRINED TURKEY…Roast on the lowest level rack

in a preheat 500 degree F oven for 30 minutes.  REMOVE the bird

from the oven and COVER/TENT with a double layer of aluminum

foil. (A probe thermometer can be inserted through the foil and into

the thickest part of the breast, making sure the probe does not touch a

bone.  RETURN the bird to the oven…REDUCE the temperature to

350 degree F and check thermometer approx. 15-minutes before the end of theroasting time. (A 14 to 16 lb. bird should require a total of 2-3/4 hours

of  roasting time…we always seem to over cook our birds, leaving them dry.  Let the turkey REST, loosely covered with foil for at least 15 to 20 minutes before carving.

5.  STORING LEFTOVERS:  Cut the turkey into small pieces refrigerate

turkey and stuffing/dressing separately in shallow containers

within 2-hours of cooking.  Use leftover turkey and dressing within

2-3 days or freeze.

 

 

TURKEY BRINE and ROASTING

Combine all of the following brine ingredients in a stockpot, bring to a boil.  Stir to dissolve salt,

remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Brine:​1-gallon water

1/3-cup concentrated vegetable or chicken base

1-cup kosher salt

½-cup brown sugar

1-T. black (whole) peppercorns

2-tsp. (whole) allspice berries or juniper berries

2-tsp. (chopped) candied ginger

Directions for the brine process:

Early in the day or night before combine brine and 1- gallon ice water in a clean 5-gallon bucket or Ice Chest large enough to hold the turkey. Remove giblet packet from

bird.  Place thawed turkey breast side down in brine, (weigh down turkey with plates or pan lids to completely cover with brine) place lid on container and refrigerate or place in cool area (basement, garage or outside if cool enough)

Leave turkey in brine 1-hour for each pound i.e. 16 lb. bird = 16 hrs. in brine

Aromatics:

Combine aromatics with 1-cup water in Micro-safe dish,

microwave on high for 5-minutes.

1-apple (quartered)

1-onion (quartered)

1-large carrot (1-inch slices)

1-whole cinnamon stick

4-sprigs rosemary

6-leaves sage (1-Tbs.)

Preparation:

Place oven rack on lowest level and preheat oven to 500 degrees.  (A very good idea to have a clean oven before starting!) Remove bird from brine and rinse inside and out with cold water, (Discard brine) pat bird dry with paper towels, and stuff with steeped aromatics.  Rub liberally with canola oil or butter. (Butter will give the bird a deeper brown color when roasted)secure legs, neck skin and tuck wings back.  Place bird (breast-side up) on a rack inside a low roasting pan.   Pour 1-cup of water into bottom of the pan.  (I always line my pan with aluminum foil…saves on clean-up.)

Roasting:

Place bird on lowest level of oven in a preheated 500 degree oven for 30-minutes.  Remove bird from oven and cover/tent breast with double layer of aluminum foil. (A probe thermometer can be inserted into the thickest part of the breast at this time, making sure the probe is not touching a bone).  ​Return bird to oven; reduce temperature of oven to 350 degrees.  (Set thermometer alarm (if available) to 160 degrees.)  A 14 to 16 #. bird should require a total of 2 to 2-½ hours of roasting time.  Let bird rest, loosely covered with foil for at least 15 to 20 minutes before carving.

(This is, without a question, my best turkey in fifty years… and well worth the extra reparation!)  If you have any questions, please feel free to call me: Sharon Robinson  435- 627-8849)

 

Stove Top Moist and Savory Dressing

Bring to a boil for about 2-minutes in a large saucepan over medium heat: 1-1/2-cups Chicken Broth (not McCormick Base) 1-stalk of  celery and 1-medium onion, both coarsely chopped, ¾- cups

1-1/2 sticks)butter (cut in cubes)   Set aside…

Add-together in a very large bowl/pot: 12-cups dry (1/2”) bread cubes, (larger cubes will make adryer dressing),  1-tps. sage leaves or dry rubbed sage,  2-tsp thyme, 1-1/2 tsp poultry seasoning, 2-cloves minced garlic.  FLUFF lightly with a fork   POUR about 1-cup of the broth mixture onto the bread mixture and fluff with a fork until all liquid is absorbed. ( CHECK the moisture of your dressing…if you like moist ADD the remainder of the broth mixture or  ¼  cup ½ & ½ while fluffing, with a fork.  If  too moist, add few more bread cubes for desired consistency.

Bake covered for a more moist dressing or uncovered for a dryer dressing.

SOME LIKE IT DRY & SOME LIKE IT MOIST!

For:  Cranberry & Pecan Dressing:  Stir ½- ¾ cup each of Crasins & chopped pecans into stuffing mixture.

For:  Sausage & Mushroom Dressing:  Add 1-cup sliced mushrooms to the vegetables

during cooking.  Stir ½-lb cooked, crumbled and drained pork sausage into the bread  mixture.

BAKED at 350 for 35-40 minutes until very hot, 165 degrees F. Wrap with a towel to keep warm for serving, or place in a buttered Crock Pot on warm.

 

Dressing Dumplings

Mix in 1-beaten egg white to approx. 2-cups cook/left-over dressing.  Drop by small ice cream scoops or teaspoons into SIMMERING chicken/ broth.  WRAP pot lid with a towel and cover pot…Simmer for 6-8 minutes or until a wood tooth-pick comes out clean, or dumplings float….

 

Sweet Potatoes in Orange Cups

Cover number of sweet potatoes needed (6-large cooked is approx. 10 to 12 servings)

In a large pot  boil until fork tender.  Peel the potatoes when cool enough

to handle, transfer to a bowl, and mash.  Beat until smooth.  Add ½-square butter (softened), ¼ to 1/3 cup orange juice or 3-Tbs. frozen orange juice concentrate.

For the orange shells/cups: cut each orange in half (crosswise not through the

Stem).  Using a small knife or a grapefruit spoon, scoop out the pulp and

reserve for another use…like fruit salad.  Fill each orange shell/cup with

½ to 1/3  cup of the mashed sweet potato mixture.  Top the cups with several

Mini-marshmallows and bake at 350 degrees for about 20 minutes or until hot and the marshmallows are melted or sprinkle each cup with 1-Tbs. of brown sugar and 1-Tbs. chopped pecans, heat until hot and sugar has melted…. Enjoy    Kids love these!

 

Turkey/Chicken’n Stuffing

(Great recipe using left over turkey or chicken)

(8”x12” Dripper or ½ recipe to make a 9”x9”)

Prepare 1-8oz pkg. of stuffing mixed according to package directions or  4-cups Savory Stuffing  Mixture Melt 1-stick butter/margarine…Add ½ cup flour…Stir flour and melted

butter/margarine together until mixed making a roux.   Stir and cook for about 2-minutes (do not brown),  Add 1-14-oz can Chicken Broth or 1-3/4-cups prepared broth.  Stirring well  until smooth and all flour mixture is dissolved. Bring to a boil for 2-minutes.  Remove from heat and set aside to cool slightly.  Beat  4-eggs and add about ¼ cup of the flour/broth mixture while stirring continuously (tempering), again add small amount of broth mixture to eggs and continue to stir.…(Do this process very slowly or you will have scrambled eggs) Set aside.

Spread a layer of dressing on the bottom of a buttered/oiled 9”x13” (dripper) pan  Add: layer of

cooked turkey or chicken.  (Cut into ½- to 1” pieces)   Pour egg/broth mixture over top turkey/chickenlayer, being sure to cover evenly. ( Press meat down, if necessary.)   Bake 350 for 40-45 minutes of until a toothpick comes out dry.  Cut into squares and serve with cranberry sauce, or top with 1-can Mushroom Soup and 1-cup sour cream mixed well and heated.  (Squares can be wrapped and frozen, later heated in Micro…great for breakfast or in a sandwich.) Serves 6

 

Ultimate Mashed Potatoes

Heat 3-½ cups Chicken Broth (low fat & low sodium…use canned broth for this

recipe, (the McCormick’s Base is too salty) in a large saucepan over medium high

heat. Add 6-large potatoes (cut into 1-inch pieces …about 7-½ cups) Reduce the heat

to medium.  Cover and cook for approx. 10 minutes or until the potatoes are tender when pierced with a fork.  Drain, reserving the broth.   Mash potatoes with ¼-cup broth, ½ cup light cream (½&½ or Evaporated Milk), ½-cup sour cream, ¼-cup chopped fresh chives (if desired), 2-Tbs. butter and a ‘dash’ of white pepper (white pepper is ’hotter than black, so use accordingly).  Add the additional broth, if needed, for desired consistency.  Garnish with 3-slices bacon (cooked and crumbled…if desired.   Serves 6

 

 

 

​GREAT PUMPKIN DESSERT/PIE

Ingredients:

​1-15 oz. can Pumpkin Puree (not pumpkin pie mix)

​1-12 oz. can Evaporated  Milk (ie. Sego or Morning)

​3-eggs

1-cup white sugar

4-tsp pumpkin pie spice

1- (18.25 oz. pkg.) Yellow Cake Mix

​3/4-cup butter (melted)

           1 to 2 cups chopped pecans or walnuts

Directions:

​1.  Preheat oven to 350 degrees.  Grease/Spray a 9”x13” baking pan (dripper)  

​2.  In a large bowl combine pumpkin, canned milk, eggs, sugar and spice.

                Mix-well and pour into the pan.

   ​3.  Sprinkle cake mix over top of the cake and drizzle with the butter.

​     Sprinkle the nuts over top

           4.  Bake at 350 degrees for approx. 1-hour or until a knife inserted near the

                center comes out cleat.

 

  

Make Ahead Twice Baked Potatoes

(These potatoes are great to buy when less expensive and make ahead for busy days and unexpected company.

They are a wonderful side dish for ‘almost’ anything and stand alone with toppings of cooked crumbled bacon, chopped cooked ham, cheese, chili, etc.)   Makes 24 one-half potato serving.  

12-large baking potatoes

½-cup butter/margarine

1-cup skim milk, whole milk/half & half

3-oz fat free cream cheese/regular cream cheese

1-1/2-tsp salt/salt substitute (to taste)

¾ to1-tsp ground black pepper (to taste)

2-cups sharp cheddar cheese (extra for topping, if desired)

Preheat oven to 350 degrees.. Wash and dry potatoes and place potatoes (not touching) on large baking sheet(s) Spray potatoes generously with non-stick spray orrub with canola oil.  Sprinkle with salt.  Bake 1 to 1-1/2 hours until potatoes ‘give’ when gently squeezed.

In a large mixing bowl, add softened butter, cream cheese, salt & pepper and mix well. with a serrated knife, cut potatoes in half lengthwise.  With a large spoon,scoop out the insides of the potatoes, being careful to leave the skins unbroken, and leaving a thin layer of potato attached to the inside of the skin.  Place potato skin shells, skin side down, on the baking sheet.  Place the scooped out potato in mixing bowl as you remove it and mix to combine with butter mixture, milk as needed to make potatoes the consistency.

of slightly stiff mashed potatoes.  (You may need a little more or less milk to get the final desired consistency.  Using the palm of your hand to support the potato shell while filling, spoon and press potato mixture into each half of potato shell.  Return filled shells to baking sheet.  Sprinkle with shredded cheese Pat cheese to make adhere to the potatoes.  TO SERVE IMMEDIATELY:  Return-baking pan of potatoes to 350-degree oven for 15 – 25 minutes until potatoes are hot and cheese melts.  

TO FREEZE FOR LATER USE:  Cover potatoes with plastic wrap and place on baking sheet in freezer for several hours until potatoes are completely frozen. Remove potatoes from freezer and wrap each potato in a plastic sandwich bag.  Place wrapped potatoes into one or more gallon freezer bags.

Store in freezer for up to 3 months.  

TO COOK FROZEN POTATOES:  Bake on a baking sheet, loosely covered with aluminum foil in a 350 degree oven for about 45-minutes.  Remove the foil and continue baking for an additional 15-minutes or until potatoes are hot.  Do not over bake.  Skins will be crisp.  If time is short…place potatoes in on microwave 4 at a time and cook on high for approximately   6-minutes, or until hot.  Potato skins will be softer OR they can be defrosted in the microwave and reheated, uncovered, in a 350 Degree oven for 15-20 minutes until hot.