Provident?!

Thanks to Alicia Mickleson (a friend in my ward) I now make my own baby wipes. "What's that?" you ask, skeptical but intrigued. Yes, that's right, my own baby wipes. And though that may seem weird, strange, even a little granola of me, it will (according to calculations) save me about $100 a year. I love them, my picky sister loves them, my kids' bums love them. So here you are:

INGREDIENTS
Tupperware (the size of half a paper towel roll)*
Bounty Paper Towel Roll**
2 Tbl Baby Shampoo
2 Tbl Baby Oil
2 Cups Water

INSTRUCTIONS
1. Cut roll of Towels in half . Remove cardboard center.
2. In Tupperware combine water, shampoo, and oil.
3. Place cut towels in Tupperware. Seal, turn up-side-down, and let stand for 5-10 minutes.
4. Pull towel from center and use.

*I had trouble finding this so mine is 1/3 the size, thus I cut my paper towels into thirds.
** Mine are just the cheapest I found at Costco.

Soft Sugar Cookies

(only a year late- sorry Bree!)
INGREDIENTS

Mix & Set aside:
5 cups flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/4 tsp nutmeg

Beat:
1 cup softened margarine
1 1/2 cups sugar
2 tsp vanilla
2 eggs
3/4 cup sour cream

Add flour mixture

Bake @ 350* for 5-7 minutes

Barbecue Beef Sandwiches

A new favorite since I can put it in my crockpot and walk away. I bought soft rolls from Kneaders, a small roast, and halved the sauces for the original recipe I found in The Essential Mormon Cookbook (listed below). It was just right for a small family.

Barbecue Beef Sandwiches

Ingredients from Mormon Cookbook
1 (6 lb) beef roast, sirloin tip works well
1 onion, chopped
2 tbl butter
2 c ketchup
1 c packed brown sugar
2 tbl Worcestershire sauce
1/2 c barbecue sauce
1 dozen large soft rolls

Alexie's directions for 3-lb Roast in Crockpot:
1- Saute chopped onion in butter. Move to crockpot.
2- Brown roast on each side then place in crockpot.
3- Turn crockpot on low. Cook roast and onions for 1-2 hours then combine ketchup, brown sugar, Worcestershire sauce, barbecue sauce and pour into crockpot. Cover and let cook for about 4 hours (remember I used a small roast and 1/2 the sauce listed above).
4- Remove roast (leave sauces in pot) and cut or shred in very thin slices. Return to crockpot to soak up the sauces.
5- Serve on sliced rolls. Makes about 8 medium-sized sandwiches.

Homemade Oreos

For the previously mentioned RS meeting I baked and shared the recipe for Homemade Oreos. I'm sure many ofyou may have done these before, but if not- you don't know what your missing. So here's the recipe I use:

Homemade Oreos

Ingredients
1 box Devils Food Cake Mix
2 Eggs
½ cup Shortening (butter flavored is best)

8 oz Cream Cheese, softened
¼ cup Butter
2 tsp Vanilla
2-4 cups Powdered Sugar

Directions
1. Preheat over to 350.

2. Blend cake mix, eggs and shortening in large bowl or mixer until well blended. Roll into 1” balls and bake for 8-10 minutes, or until tops just begin to break. They will be soft. Set aside to cool.
ALEXIE’S NOTE: I put mine in the freezer for about 10 minutes so they don’t fall apart when I frost.

3. Beat together Cream Cheese, Butter and vanilla until smooth. Slowly add the powdered sugar until you reach your desired frosting taste a texture: 2 cups will be more cream cheesy, 4 will be more sugary.
*ALEXIE’S NOTE: Sometimes I add a little mint extract and green food coloring.

4. Frost cookie generously, top with another cookie, and enjoy!

Paprika Chicken

Just yesterday we had a RS meeting (formerly enrichment) and we had one the sister's father's come and teach us how to make this dish. Christina's dad used to work as a chef and it was great to have him walk us through this and then give each of us a small plate to taste. It was fabulous, a little more "done-up" than just regular chicken. He says it can be done in 45 minutes start to finish, just set your rice to steaming while you cook. He also suggests using and electric skillet if you have one.


Paprika Chicken
From Christina Castro
Prep and cook time: 45 min.

Ingredients
6 pieces Chicken (any kind), skinned
1 quart Canned Tomatoes, diced
1 Bell Pepper, sliced into rings
1 small Onion, chopped
2 stalks Celery, chopped in large pieces
¼ cup Flour
½ Tbl Garlic Salt
1 ½ tsp Paprika
½ tsp Pepper
½ tsp Italian Seasoning
1 cup Sour Cream
Salt and Pepper to taste
1/3 cup Vegetable Oil

Instructions
1. In a large Baggie combine flour, garlic salt, ½ tsp paprika, pepper, and Italian seasoning. Lightly toss chicken in flour mixture. (*Optional: Let sit overnight for best flavor)
2. Heat oil in a large skillet (350 degrees). Brown chicken on both sides until flour is cooked, about 5 minutes each side. Add salt and pepper to taste here so the flavor cooks in and through the food. Remove chicken from skillet.
3. Sauté onion and celery until tender (onion will start to look translucent). Add canned tomatoes and chicken to skillet. Cook for 15 minutes or until chicken is cooked through.
4. Dollop sour cream and place bell pepper slice on top of each chicken piece. Sprinkle 1 tsp paprika over top. Cover; remove from heat and let sit for 5 minutes.
5. Serve over steamed rice.

1/27 Update: Made for dinner tonight...fantastic. I just stood over the skillet and ate the veggies while they cooked. My pictures...as promised:

Browned Chicken

Celery and Onion

Dolloped Chicken Peices in Cooked Veggies

A Close-up. Num.

Served Over Rice

Spicy Chicken & Tomatoes, Part II

This is just a couple pics of Lisa's Spicy Chicken and Tomatoes. I'm not the photographer Lisa is by any means, but I still think they let you know how pretty these are. Also, I added some bell pepper chunks, just 'cause I had them, and we loved the flavor!

Her Recipe