Cream Cheese Mousse

1 1/2 Cup heavy cream, divided
4 oz cream cheese, cut into 1 inch chunks
3/4 Cup sugar, divided
1/3 Cup sour cream or Greek yogurt
1 tsp vanilla

In a small pan heat together 1/2 cup of cream, cream cheese, and 1/2 Cup sugar over medium heat.  Stir frequently  until the cream cheese is melted and mixture is smooth.
Put into a bowl and allow to cool to room temperature.
In your mixer beat the 1 cup cream with the yogurt, remaining 1/4 cup sugar and vanilla until medium peaks form.

Fold the two mixtures together, 1/3 at a time.

Cover and refrigerate until ready to serve.
Copyright YourHomeBasedMom

Lemon Blueberry Rolls

Lemon Blueberry Rolls
Recipe by Our Best Bites; dough recipe from The Pioneer Woman Dough
2 c. whole milk
1/2 c. canola oil
1/2 c. sugar
1 package active dry yeast
4 1/2 c. all-purpose flour, divided
1/2 heaping tsp. baking powder
1/2 scant tsp. baking soda
1 1/2 tsp. salt
Filling
7 tablespoons butter, softened
1/2 cup sugar
2 tablespoons lemon zest
1 cup blueberries (wild, if you can get them easily)
Glaze
2/3 cups powdered sugar
1 tablespoon melted butter
Juice of 1 large lemon or 2 small lemons
Instructions:
To make the dough, combine the milk, sugar, and oil In a large (at least 4-quart) pot or saucepan. Heat just to boiling, stirring occasionally, and then remove from heat.
If you’ve got lots of ice handy, dump all that you have into a clean sink and then place the pan of scalded milk over the ice. This way, the milk mixture cools quickly and the melted ice just drips down the drain.
When the milk is warm (around 105-115 degrees), remove from ice and sprinkle yeast over the milk mixture. Allow to stand for 10 minutes. Stir. Mix in 4 c. flour and cover. This can be done with a wooden spoon; the dough is VERY soft, more like a batter. Allow to stand for 1 hour.
Mix remaining 1/2 c. flour with baking soda, baking powder, and salt. Sprinkle over the dough and then mix it in with the wooden spoon. Place a sheet of plastic wrap over the pan and refrigerate for at least a few hours and up to a few days. You can also allow it to rise at room temperature for about an hour if you want to make these right away.
When you’re ready to make the rolls, lightly spray a work surface with non-stick cooking spray and roll the dough out into a rectangle that’s about 6×18″. In a small bowl, mix the softened butter, sugar, and lemon zest. Spread the butter mixture over the dough and then sprinkle with the blueberries. Roll up tightly, making a log about 18″ long.
Preheat oven to 375.
Spray a 9×13″ pan with non-stick cooking spray and set aside.
Using dental floss, mark the dough into 12 equal pieces. Use the dental floss to cut the dough along the spots that you marked. Place the dough pieces, cut side up, in the pan. Cover and rise for 30 minutes. Bake the rolls for 15-22 minutes or until golden brown and the innermost rolls are cooked through. If the edge pieces are getting too brown, lightly place a sheet of aluminum foil over the pan to prevent further browning.
When done, remove the pan from the oven and allow to cool. When the rolls are almost cool, whisk together the glaze ingredients and drizzle evenly over the slightly warm rolls. Makes 12 rolls.

These were the rolls that were served at Reesa's baby shower.  We used the orange roll recipe from Book one.  It was a new twist on an old roll recipe.  FANTASTIC TASTING!!!

Dallin H. Oaks Salad

My new friend Melissa Rozsa requested the recipe for the salad that we served Elder Oaks when he visited for a leadership conference a couple of weeks ago. It was really quite tasty. Rachel helped me tweak it and it was delicious.
1/2 head of Green Cabbage - chopped
1/2 head of Red Cabbage - chopped
4 carrots grated
1 chopped red pepper
1 chopped green pepper
1/2 bunch chopped cilantro
1/2 cup chopped peanuts - (rough chop)
 2 TBS sesame seeds toasted
4-6 Chicken breasts grilled (you can either chop up the grilled chicken and put it in the salad or slice it diagonally and put it on top). For Elder Oaks I marinaded the chicken in a mango marinade from Ralphs. I don't know the name of it but it was in the marinade section and it was so yummy.
1 chopped mango
handful per person of Tortilla Strips. I got mine at Ralphs - Kroger brand - the original flavor.
This serves 4-6 For the luncheon I mixed the red and green cabbage, carrots, red and green peppers, and cilantro and dressed it with the dressing below. I put that salad mix on the tortilla strips, then top that with mangoes, peanuts, chicken, a drizzle of the dressing watered down with milk and sesame seeds.

Dressing
1 Cup mayonnaise
3-6 TBS sugar
1 tsp sesame oil
1/4 Cup soy sauce
3 TBS balsamic vinegar.
Mix the dressing with a whisk and it is ready to go.

Suzanne's Hot Fudge

Combine on top of double boiler 2 squares unsweetened chocolate 2 TBS butter 1 Cup sugar 1/2 Cup canned milk 1/8 tsp salt Stir until thickened (will thicken more as it cools) Do not let water boil. Cook slowly. Add 1 tsp vanilla Serve over ice cream.

Ginger's Salad from Women's Broadcast

1/2 head green leaf and 1/2 romaine lettuce 1 Cup Chopped celery 11 oz can mandarin oranges 1 avocado, chunked 1 apple diced 1/2 Cup crumbled blue cheese 2 Chicken breast halves, cooked and cut into small pieces Dressing Mix in blender 2 TBS white wine vinegar 2 TBS sugar 1/4 Cup oil 1 TBS chopped parsley 1/2 tsp salt 1/2 tsp pepper

Hummus-Crusted Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• salt and pepper
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 medium onion, chopped
• 1 cup hummus, homemade or storebought
• 1 Tbsp. olive oil
• 2 lemons
• 1 tsp. smoked paprika or sumac

Method

Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.

Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.

If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.

**If using two pans, use one for the chicken and one for the vegetables.**

Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

I can't tell you how delicious this is!!

Summer Salad

Ingredients
2 cloves garlic, minced
3 TBS fresh lime juice
1 TBS extra virgin olive oil
1 tsp cumin
pinch crushed red pepper flakes
1/2 tsp salt
15 oz can black beans, rinsed and drained
1 can canned chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1/4 cup minced red onion, finely diced
1/4 cup cilantro, chopped
1 medium avocado, diced

Directions

In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.  Add the black beans, chickpeas, tomato, onion and cilantro; mix well.  When ready to eat, gently mix in avocado and serve right away.

We had this has a meatless meal and also had it with some added chicken - wonderful!!!