Rainbow Cake

This cake is a little time consuming to prepare but so simple to make and fun to serve.

All you need is 1 box of white cake mix with all ingredients to make it and gel food coloring.

Make the cake according to box directions

Split the batter into 6 equal parts (or however many colors you would like)

Then color each bowl a different color.

I use gel coloring because it makes the color more vibrant after it is cooked.

In a round cake pan scoop out half the batter of each color one on top of the other. Pour your first color into the middle of your pan then your next directly on top of that one and so on until you have used all colors. The top batter will push the bottom batter out towards the edges.

This is what it will look like!

Then pour the other half of each colored batter into another round cake pan.

I did mine the opposite way for fun!

Then bake them according to the box directions!

And this is what they will look like after they have been baked!

Decorate as desired...

Then enjoy!!!

Poppy Seed Salad Dressing

1 bunch spinach, washed and snipped, or spring salad mix
1 qt. strawberries, washed and sliced

Dressing:
1/2 cup Sugar
1/2 cup Salad Oil
1/4 cup Cider Vinegar
2 tablespoon Sesame Seed
1 tablespoon Poppy Seed
1 tablespoon Minced Onion
1/4 teaspoon Paprika

Mix dressing and toss all ingredients together.
Submitted by Kristy Simmons
Served at Relief Society Birthday Celebration, March 2009

White Chicken Chili

Ingredients
1 T olive oil
2 med onions, chopped
4 cloves garlic, minced
2 4oz cans chopped green chiles
4 cups chopped cooked chicken
2 t ground cumin
1.5 t dried oregano, crumbled
.25 t cayenne or crushed red pepper (depending on taste)
3 16 oz cans, great northern beans, drained & rinsed
6 cups chicken broth
3 cups grated monterey jack cheese
salt
pepper
sour cream
Directions
Heat oil in large heavy pot to med/high. Add onions & saute until translucent, about 10 minutes. Add garlic, chiles, chicken, cumin, oregano, and hot pepper. Saute 2 minutes. Add beans and chicken broth. Bring to a boil, reduce heat and simmer 2 hours or more. Add 1 cup of grated cheese. Stir until thick and melted. Season with salt & pepper. Serve with remaining cheese and sour cream.
Submitted by Cindy Maliwauki
Served at Relief Society Birthday Celebration, March 2009

Refrigerator Crescent Rolls

Ingredients
3/4 cup butter or margarine
3/4 cup milk
1/2 cup water
5 cups all-purpose flour (total)
1/3 cup granulated sugar
2 packages RapidRise yeast
1 teaspoon salt
2 eggs
Directions
In large bowl, combine 1 1/2 cups flour, granulated sugar, undissolved yeast and salt.Heat butter, milk and water until warm (105 to 115 F) (Cindy's note: I microwave these in a measuring cup for about 1 min 20 seconds). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make very stiff batter. Refrigerate batter for 2 hours or up to 2 days.Punch dough down; divide in half. On floured surface, roll each to 15-inch circle. Cut each circle into 12 pie-shaped wedges (for my kids, I cut 16 wedges, total 32 rolls). Roll up wedges from wide ends and curve to form crescents. Place rolls, with points down, on 2 large greased baking sheets. Cover; let rise in warm place until doubled in size, about 30 to 40 minutes.
Bake at 375 for 15 minutes or until done, switching positions of sheets halfway through baking. After removing pans from oven brush with butter.
Submitted by Cindy Maliwauki

One-Bowl Banana Bread

Makes 8 Mini Loaves
Ingredients
8 tablespoons butter (1 stick), room temperature, plus more for pan
1 1/2 cups all-purpose flour plus more for pan
1 teaspoon baking soda
1/2 teaspoon salt
4 ripe bananas
3/4 cup sugar
2 large whole eggs, plus 1 large egg yolk
1 teaspoon pure vanilla extract
1/4 cup sour cream
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Directions
1. Heat oven to 350. Generously butter wells of a mini-loaf pan and set aside. Sift together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with paddle attachment, combine bananas, sugar, and butter. Beat on medium speed until fully combined, about 4 minutes.
2. Add eggs and egg yolk one at a time, and mix until combined. Add vanilla, sour cream, cinnamon, and nutmeg; beat until combined, about 2 minutes. Add flour mixture; beat until combined.
3. Pour batter into each well to within 1/8 inch from top. Bake until golden brown and a cake tester comes out clean when inserted in the center, about 30 minutes. Remove pan from oven, and transfer to a wire rack for 10 minutes. Turn out; let stand until completely cool. Serve.
Submitted by Cindy Maliwauki

Sugar Cookies

Ingredients
1 cup butter - softened
1 cup sugar
1 large egg
1 teaspoon vanilla
2 teaspoons baking powder
3 cups flour
Directions
Preheat oven to 400ºF
In a large bowl, cream butter and sugar with electric mixer. Beat in egg and vanilla.Add baking powder and flour one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour by hand. Do not chill dough. Divide dough into two balls.On floured surface, roll each ball in a circle approximately 12" in diameter and 1/8" thick. Dip cookie cutters in flour before each use.Bake cookies on ungreased cookie sheet in middle oven rack of oven for 8 to 12 minutes depending on size, or until cookies are lightly browned. Using spatula, remove cookies from cookie sheet and allow to cool on wire rack.
Submitted by Cindy Maliwauki

Chocolate Chip Cookies

Ingredients
1 1/2 sticks of either butter or margarine
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 egg
1 tablespoon milk
1 tablespoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
12 oz. milk or semi-sweet chocolate chips
Directions
Preheat oven to 375°.
Mix first 3 ingredients together til smooth.Add egg, milk and vanilla. Mix for a couple of minutes.Add last four ingredients. Mix until flour is incorporated.Add chocolate chips and mix well.Drop by rounded teaspoon onto ungreased cookie sheet. Place in oven for 10-12 minutes or until golden brown. Remove from oven. Let cookies set for 2 minutes, then remove and place on wire rack to cool. Store in airtight container.
Submitted by Cindy Maliwauki