Pumpkin Dip

Ingredients

• 1 & 1/2 packages (12 ounce) cream cheese, softened
• 2 cups confectioners' sugar
• 1 (15 ounce) can solid pack pumpkin
• 1 tablespoon ground cinnamon
• 1 tablespoon pumpkin pie spice (or ½ tsp ground ginger, ½ tsp nutmeg and/or cloves)
• ¼ cup frozen orange juice concentrate

Directions

In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving. Great with sliced apples or gingersnaps.

Tye Dye

Hey everyone,

I just got the dye information from Jonathan. So you can get the dye that he used at the reunion at http://www.dharmatrading.com/html/eng/3796-AA.shtml?lnav=dyes.html
Hope you are having a great summer.

Hamburger Jerky

Ingredients:
1 lb. Extra Lean Hamburger
2 t. Brown sugar
1 T. Liquid smoke
½ t. Garlic Salt
¼ t. Cayene Pepper
½ t. Seasoning Salt
½ t. Accent
½ t. Maple flavoring
1T. Tender Quick (this is the curing process so don’t leave it out, you can find it in the store by the salt). It is made by Morton.
Directions:
1. Mix together by hand. Do not over mix (the jerky will be brittle and fall apart if you do) .
2. Dehydrate until done. Time will vary depending on dehydrator and how much you make. Just note that it continues to dry some after you take it out of the dehydrator. When I make it I usually do about 5 pounds of meat and it takes most of the day to dry or if I put it in at night it will be done it the morning. (about 8 hours)
3. Anything can be altered depending on your taste. I have add more brown sugar for more of a teriyaki flavor or if you like it hoter add more cayene pepper.

This recipe orginated with Marla. We have really enjoyed it. Thanks Marla!

Secret Sauce for Salmon

We went to the Garland Salmon Fry (although it was really grilled salmon) last weekend. They have the best sauce for the salmon. Here's the recipe. It makes a ton, but stores in the fridge.

Butter Sauce
1 pound butter
4 TBSP Kikkoman Teriyaki Sauce
8 TBSP Real Lemon Juice
2 chopped green onions
Pepper and Parsley Flakes to taste

Cook over Low Heat, DO NOT BOIL. Baste the salmon just before serving.
As Daniel said "Who knew fish could taste this good? Pass me more of the sauce."

Ashley Allen's Chicken Cacciatore

This is a recipe that Ashley and I really like. We like it over rice.

Sauce:

2 Cups of Water

1 16 oz Can of Tomato sauce

1/2 Cup of Brown Sugar

1/4 Cup Worcestershire sauce

2 TB Ketchup

1 small chopped onion

1 TSP. Vinegar

2 TB Heinz 57

Chicken:

8-10 chicken tenders or chicken breasts cut into pieces

1 Cup of Flour

1 TSP salt

A little olive oil

Mix sauce together in a medium size mixing bowl.

Mix salt with flour and place in a large zip lock bag. Place chicken in bag and toss to coat.

Brown the chicken in a pan in olive oil.

Place the chicken in a 9x13 pan and pour the sauce on top. Cover with foil and bake at 350 for 1 hour or 325 for 2.

Food Storage

Our Latest News

Recently Matt and I have been feeling like we needed to beef up our food storage, so when we ran into a girl selling Thrive food and shelf reliance shelf we were interested. I went to her party (it is a direct sales company). I was super impressed. The freeze dried foods were excellent in quality and after some comparison shopping I found almost always cheaper and sometimes a LOT cheaper then any other local source. We decided to purchase some and when it arrived we really liked it. So much so that we decided that I would become a consultant. Niels and Christi were my first order (thanks for your support!) I have thought about direct sales before but they always seemed to be a rip off for everyone. This is actually a product people would buy anyways at a great price and consultant/host benefits are good. I chose to do this because I don’t feel like anybody is getting ripped off.
We don’t want to pressure anyone but if you are curious about it, we are having a party. You can come sample the food and get more info on Thursday April 22 at 6:30 at our house. Let me know if you want to come and I will send you an e-vite. If you are interested in throwing your own party I would be happy to do that too. The host benefits are great.
If you have no idea what Thrive is, they make food storage. The thing we like is that there are a lot of different options that make using/rotating your food storage possible (mangoes, pineapples, green beans, corn, etc). They do a lot of fruits and vegetables. If you want to check out what is available you can see it at http://www.shelfreliance.com/foodstorage. If you are interested in anything, let me know and I can get you pricing (direct sales pricing is significantly cheaper than website pricing).

Not a Recipe....

I ran across this website the other day. You can download and print the activity/coloring books for the Living Scriptures movies. We take them to church and my kids really like them. You do have to fill out a free subscription, but they haven't sent me anything so far. Here is the link http://www.ldsfamilyfun.com/ldsff/account/login?from=account

Apple Pancakes with Cider Syrup

Amy found this recipe I thought I would share it with you guys.

2 cups complete pancake mix
1 1/2 cups water
3/4 cup grated apple
1/2 tsp. ground cinnamon

Cider Syrup
1/2 cup sugar
1/8 tsp. ground cinnamon
1 cup apple cider or juice
1 Tbsp. lemon juice
1 Tbsp. cornstarch
1/8 tsp. ground nutmeg
2 Tbsp. butter, cubed

In a small bowl, stir the pancake mix, water, apple and cinnamon until just moistened. Pour batter by 1/4 cupful onto a greased hot griddle.

Meanwhile, for syrup, in a small saucepan, combine sugar, cornstarch, nutmeg and cinnamon. Stir in cider until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 5 minutes. Reduce heat to low; cook and sitr 2 minutes longer. Stir in butter and lemon juice. Serve with pancakes.