Recipes

Our Summer weekday Relief Society meeting was enjoyed by all who attended. The weather was perfect. Thank you to all who came out! Here are a couple recipes for some of the refreshments that were served:


Slow Cooker Fruit Salsa

1 can mandarin oranges
1 can peaches, chopped
1 can pineapple tidbits
1 medium onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
3 garlic cloves, minced
3 tbsp cornstarch
4 tsp vinegar

1. Combine all ingredients in slow cooker. Cook on high 2 hours,
stirring occasionally.


Angel Lush Cupcakes (KRAFT recipe)

1 pkg. (16 oz.) angel food cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cans (8 oz. each) DOLE Crushed Pineapple in Juice, undrained
1 cup thawed COOL WHIP Whipped Topping
2 cups assorted fresh berries (blueberries, raspberries and sliced strawberries)

1. Heat oven to 375ºF.
2. Prepare cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. (Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.) Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
3. Mix dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes.
4. Top with berries.