Try It Thursday!

Thai Chicken Pumpkin Soup

12 chicken tenders
garlic salt
black pepper
4 tablespoons butter
2 onions
4 cloves garlic, crushed
2 cups water
2 (29 oz. cans) pureed pumpkin
2 (14 oz. cans) coconut milk
2 (15 oz. cans) coconut cream
fresh grated zest of 2 whole lemons
2 tablespoons fish sauce
dried red pepper flakes, to taste

Season chicken tenders with garlic salt and black pepper and cook in butter in a frying pan over medium heat until softly done; do not overcook. Set aside and cool, then shred or tear into small pieces. In the same frying pan, that still contains the browned chicken juices and butter, saute onions and garlic until onions are soft. Scrape all onion mixture into a blender with the water and blend until almost smooth, not quite, want some small texture to remain. Pour into a large crock pot. Stir in the rest of the ingredients. Cook at low heat until heated through.

Motivational Monday

Faith Overcomes

If ye have faith as a grain of mustard seed, ye shall say unto this mountain, Remove hence to yonder place; and it shall remove; and nothing shall be impossible unto you.

-Matthew 17:20

There is no obstacle too great, no challenge too difficult, if we have faith.

President Gordon B. Hinckley

Kellie's Grandma's Rolls

Rolls

1 cup shortening/ or butter

1 cup boiling water

3/4 cup sugar

2 tsp. salt

2 Tblsp yeast in 1/2 cup very warm water

1 cup cold water

3 large eggs, beaten

7 1/2 cup flour

Mix in bowl that has a lid and will hold 18 cups. Pour boiling water over shortening and sugar and salt. Allow to melt. Meanwhile, soften yeast in water. Add cold water to large bowl. Then eggs, then the yeast. Whisk in 4 cups of flour. Stir in the rest of the flour with a wooden spoon. The dough will be sticky. Cover with lid and refrigerate overnight or at least four hours.

Remove from fridge and divide dough into quarters. Using one quarter of dough at a time, roll into a 14 inch circle. Spread with softened butter and cut into 12 or 16 wedges like a pizza. Roll up from the wide end into crescents. Place on greased cookie sheet and let rise until doubled.

Bake at 350 for 12-15 minutes or until light brown. Brush tops with melted butter while hot. Remove to cooling rack. Store in airtight container to keep soft. The dough will keep for a week in the fridge so you can make just as many as you need for dinner each night.

Motivational Monday

A Spirit of Thanksgiving

Behold, my beloved brethren, remember the words of your God; pray unto him continually by day, and give thanks unto his holy name by night. Let your hearts rejoice.

-2 NEPHI 9:52

Let a spirit of thanksgiving guide and bless your days and nights.

President Gordon B. Hinckley

Try It Thursday!

Tomato and Cucumber Salad

2 chopped tomatoes
2 sliced cucumbers
1/2 c chopped onion
1/4 c cider vinegar
2 TBSP vegetable oil
1/2 tsp dried basil
1/4 tsp garlic powder
1/2 tsp salt

Place tomatoes, cucumbers, and onion in a large bowl. In a small bowl, whisk together the rest of the ingredients; pour over tomato mixture and toss. Cover and refrigerate for 1 to 2 hours.

Motivational Monday

The Privilege of Prayer

Evening, and morning, and at noon, will I pray, and cry aloud: and he shall hear my voice.

-Psalm 55:17

I believe in prayer, the precious and wonderful privilege given each of us for our individual guidance, comfort, and peace.

Gordon B. Hinckley