Creamy Christmas Caramels

This is such a delicious and easy recipe.

6 cups brown sugar
4 cups light corn syrup
1 lb. butter
1 cup heavy whipping cream
1 can (14 oz) sweetened condensed milk
1 tsp. vanilla

In large pan, add all ingredients except vanilla. Cook until mixture reaches 248 degrees.  Remove from heat and stir in vanilla. Pour into a greased jelly roll pan and let set up (at least 6 hours).  Cut into small pieces and wrap in wax paper.

Mini Pineapple Upside-down Cakes

We had a wonderful time at the RS Birthday dinner.  Thanks to everyone who attended and everyone who helped!!  I had some requests for the dessert recipe, so here it is. 

Mini Pineapple Upside-down Cakes

2/3 cup packed brown sugar

1/3 cup butter, melted

2 (20 ounce) cans sliced pineapple

1 (18.25 ounce) package yellow cake mix

3 eggs

1/3 cup vegetable oil

12 maraschino cherries, halved

In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup. Place a cherry half in the center of each pineapple ring.  In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Let them sit from exactly 5 minutes.  Run a knife around the edge of the cakes and invert onto wire racks to cool. 

Riverside Relief Society Birthday Party

Tuesday, March 6th

6:30 p.m.

At the Church

Dinner, games, and more!!!

Bring your neighbor... Hope to see you there.

HAPPY NEW YEAR 2012

We are excited to start a new year!! This years theme is...

"You can make a difference. Reach out to the one."

We will introduce the theme at our Visiting Teaching Conference on February 5, 2012 at 11:15 a.m. in the Relief Society Room. We invite ALL sisters to attend. "To find real happiness, we must focus outside ourselves." Thomas S. Monson

THANKS to everyone who came to the Visiting Teaching Interviews. You are all wonderful!!!

Here are the soup recipes we promised:

Zesty Pumpkin Soup

6 cups chicken stock or canned low-salt chicken broth

2 cups whipping cream

29-ounce can pumpkin

1/3 cup (packed) dark brown sugar

2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon ground coriander

1/4 teaspoon ground nutmeg
Grated cheddar cheese
Chopped fresh cilantro

Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.

Chicken Noodle Soup

2 quarts chicken broth

1 quart water
1 store-bought roast chicken
3 tablespoons vegetable oil
2 large onions, cut into medium dice
2 large carrots, peeled and cut into rounds or half rounds, depending on size
2 large stalks celery, sliced 1/4 inch thick
1 teaspoon dried thyme leaves
3 cups egg noodles
1/2 cup chopped fresh parsley
Salt and freshly ground black pepper

Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes. Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.  Add oil, then onions, carrots and celery.  Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer.  Add egg noodles, then simmer until tender, 10-20 minutes. Stir in parsley and add salt and pepper, to taste.