My Bishop asked my friend Heather and I to make food for a stake bishopric meeting they were having last night. We had a lot of fun! I included some of the recipes here. Some of the others I will have to get from Heather.
Aunt Kim's mini cheesecakes
1 lb cream cheese (2 pkgs)
1 c sugar
1 t vanilla
1 t flour
2 eggs
24 vanilla wafers
cupcake tins
cherry pie filling (you can use whatever filling you like, blueberry tastes really good!)
Cream all of the ingredients together. Line 24 muffin cups. Put one vanilla wafer in each cup. Pour 2-3 T of the mixture into each cup (distribute evenly). Bake the cakes approx. 15 mins. Cool, then refrigerate the cakes for 2 hours. Top with chilled pie filling.
Chicken Salad
1 rotiserie chicken
8 slices of bacon, cooked & diced
1/2 c diced celery
3 stalks green onion, chopped
1/2 c grape tomatoes quartered
1/2 c chopped pecans
1 c mayo
salt & pepper to taste
1 t paprika
Shred the chicken & combine everything else together.
Peanut Butter Truffles/buckeyes modified
This is one of Matt's favorite things. I just took a recipe for buckeyes and modified it.
1/2 c butter, melted
1 1/2 c peanut butter
4 c powdered sugar
Combine all the ingredients. (I use my hands) Roll the mixture into 1/2 T balls. Refrigerate them for about an hour. Coat them with melted chocolate almond bark and let them set on parchment paper.
Schoen Family Spinach Dip
2 packages, 8 oz cream cheese
1 c mayo
1 10 oz package of frozen chopped spinach, thawed & drained
1 c shredded cheddar cheese
1 8 oz can water chestnuts (minced)
5 strips of bacon, cooked & crumbled
1 green onion chopped
2 t dill
1 garlic clove, minced
1/2 t salt
1/8 t pepper
1 unsliced round loaf sourdough bread
In mixing bowl, beat cream cheese and mayo. Stir in the next nine ingredients. Cut at 1 1/2 inch slice off the top of the bread; set aside. Carefully hollow out the bottom of the bread leaving a 1/2 inch shell. Fill the shell with the spinach mixture. Replace top. Wrap in heavy duty tin foil and place on baking sheet. Bake at 375 for 1 - 1/1/2 hours or until the dip is heated through.
Chicken Salad
1 rotiserie chicken
8 slices of bacon, cooked & diced
1/2 c diced celery
3 stalks green onion, chopped
1/2 c grape tomatoes quartered
1/2 c chopped pecans
1 c mayo
salt & pepper to taste
1 t paprika
Shred the chicken & combine everything else together.
Peanut Butter Truffles/buckeyes modified
This is one of Matt's favorite things. I just took a recipe for buckeyes and modified it.
1/2 c butter, melted
1 1/2 c peanut butter
4 c powdered sugar
Combine all the ingredients. (I use my hands) Roll the mixture into 1/2 T balls. Refrigerate them for about an hour. Coat them with melted chocolate almond bark and let them set on parchment paper.
Schoen Family Spinach Dip
2 packages, 8 oz cream cheese
1 c mayo
1 10 oz package of frozen chopped spinach, thawed & drained
1 c shredded cheddar cheese
1 8 oz can water chestnuts (minced)
5 strips of bacon, cooked & crumbled
1 green onion chopped
2 t dill
1 garlic clove, minced
1/2 t salt
1/8 t pepper
1 unsliced round loaf sourdough bread
In mixing bowl, beat cream cheese and mayo. Stir in the next nine ingredients. Cut at 1 1/2 inch slice off the top of the bread; set aside. Carefully hollow out the bottom of the bread leaving a 1/2 inch shell. Fill the shell with the spinach mixture. Replace top. Wrap in heavy duty tin foil and place on baking sheet. Bake at 375 for 1 - 1/1/2 hours or until the dip is heated through.
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