Recipes from our fun night...

We had a wonderful Relief Society Christmas dinner!  We missed those of you who weren't there.  We had a very fun time!  And very good food, and very good servers (thank you gentlemen!).  Many thanks to all the sisters who helped with food and table decorations!  We couldn't have done it without you!  We especially thank Linda Saunders for baking ALL the hams, and making all the carrots!  Also Linda Ryan for making ALL our yummy rolls!  You ladies are awesome!  And thank you to all the ladies who made jello salad and twice baked potatoe...and thank you to the ONE sister who made brownies.  Thankfully Vons bakery is close by and we sent a runner for more brownies!  Dessert was saved!  People have requested so here are the recipes we served along with our ham dinner:

 Twice Baked Potatoes

10 large  russet potatoes

Olive oil

2 cups sour cream

1 cup milk

2 cubes butter, softened

2 cups grated cheddar cheese

8 strips bacon pre-cooked or packaged bacon bits

1/2 cup chopped green onion

Preheat oven to 400 degrees. Scrub potatoes clean.  Poke each potato in several places with a fork.  Rub the potatoes all over with a little olive oil. Place directly on middle rack of oven.  Cook for 1 hour and 15 minutes or utnil potatoes are cooked through.   

After potatoes have cooled to the touch, slice in half lengthwise.  Use a spoon to scoop out the insides, forming a potato "canoe" leaving about 1/4 inch of potato on the skin.

Place the scooped out potatoes, sour cream, milk and butter into a large bowl.  Mash with a potato masher.  If you want acreamy texture, beat with an electric beater.

Mix in the extras with the potatoes.  Reserve some bacon and cheese to sprinkle on top.  Spoon filling back into the potato shells, sprinkle with extra toppings.  Bake on a roasting pand in a 350 degree oven for 15-20 minutes until heated through.

 Sweet and Sour Carrots - Linda Saunders

2 bunches of carrots sliced on a slant and cooked until tender-crisp.

Combine 1 can tomato soup, scant cup of sugar, 1/2 cup oil, 1/2 cup vinegar, 1 tsp. salt, dash pepper, 1 tsp. dry mustard, 1 large onion sliced very thin, and 1 green pepper sliced very thin.  Boil (heat) all together then pour over carrots and let stand 10 minutes.

 Camdy Cane Dessert Shooters

50 second peppermint hot fudge (recipe following)

Brownies (crumbled)

Crushed candy canes

Chocolate Cream (recipe following)

Spoon small amount of peppermint fudge in bottom of glass.  Sprinkle a layer of crushed candy canes.  Fill glass 3/4 full with brownie crumbles.  Pipe or spoon chocolate cream on taop, sprinkle with more crushed candy canes.  Stick a mini candy cane in the side and serve.  Yum!

50 second peppermint hot fudge:

1/2 c semi-sweet chocolate chips

1/3 cup heavy whipping cream

Microwave 35-50 seconds.  Remove and stir until smooth (can micro 15-30 seconds more if needed).  Stir in 1/2 tsp. peppermint extract

Chocolate Cream:

1 cup heavy whipping cream

1/4 cup sugar

2 Tbs. cocoa

1 tsp. pure vanilla

Beat cream until soft peaks from.  Slowly add the sugar, cocoa, and vanilla.  Whip until cream holds it's shape, but don't overbeat.  Spoon into icing bag with a large star tip or jsut spoon cream on top of the shooters.

 We had a fun "Right, Left" story for our white elephant game.  Apparently it was a little too difficult for some people...lol.  But we got everyone straightened out for the most part and completed the story/game!  We had fun and everyone went home with a little something!

 Everyone getting instructions from Linda and ready for her to start reading the story...

 We had a large crowd!  60 women!  But we were still missing some of you!

Again many thanks to all who helped, and all who came.  It was a lovely evening!  We hope you enjoy the Mary and Jesus ornament we made for you.  Merry Christmas!