News
Features
- Match the Liberty Stake Couple With Their Wedding Picture
- Retired CES Director Shares His Insights Into Studying the Old Testament
- Meet the Doniphan Ward Bishopric
- Easter Ideas Roundup
- Stake Member Shares Acts of Kindness Through Family History
- Stake Member Shares Acts of Kindness Through Family History
- Spirit-led Self-Reliance Classes Improving Emotional & Financial Lives
- Miracles Come From Following the Spirit
- Recipe Exchange: Cold Night, Crockpot Meals
- Saint on the Street What’s a fun activity you do with your family to grow closer together?
Community Outreach
Missionaries
Cold Night, Crockpot Meals
Liberty Recipe Exchange
We’re asked for your favorite cold night, crockpot meals and here are the responses.
Click on the links below and let’s get baking!
Next month: Send us your favorite recipes to make General Conference special?
Instant Pot Lazy Lasagna
Submitted by Laura Page (North Brook Park Ward)
Ingredients
- 1 lb lean ground beef
- 1 cup diced onion
- 2 cloves garlic (minced)
- 1 – 25 oz jar spaghetti sauce of your choice
- 2-3 cups of water (this will vary a bit based on which noodles you use). You want the noodles to JUST barely cover the sauce, or you will have soup.
- 4 cups dry mini lasagna noodles, mafalda noodles, or rotini (rotini tends to be the easiest to find in the U.S.)
- 1 cup shredded mozzarella
- 1 cup cottage cheese or ricotta
- 1/2 tsp salt
- 1/4 tsp pepper
Directions
- Press the saute function and once the pot is hot, add the ground beef, salt, and pepper. When almost all of the pink is gone, add in the onions and garlic, and cook until the onions are translucent. Drain grease if there is any. Also scrape any bits off the bottom to prevent the burn signal.
- Press cancel. Add in the sauce. Mix to combine.
- Add the noodles on top of the meat and sauce mixture.
- Add the water on top of the noodles. Do NOT mix. Gently press down any noodles that are not submerged in the water.
- Place the lid on your pot. Secure and set to sealing. Set the time to 4 minutes (high pressure).
- When the pressure cycle is done, quick release the pressure (you don’t want the noodles to over cook). If there is foam and it spurts out- close the valve for 3 seconds, open for 3 and repeat until spurting stops.
- Stir in the cottage cheese.
- Add the mozzarella on top. Place the lid back on to trap the heat. Let sit until it is all melted and amazing.
- Serve immediately.
Crockpot Southwestern Chicken
Submitted by Marissa Swearingen (Hodge Park Ward)
Ingredients
- Frozen sweet corn
- Canned black beans
- Frozen or fresh boneless, skinless chicken breast or tenders
- Salsa or picante sauce
- Cumin, salt, and pepper
Directions
- In the bottom of a 7-quart crockpot, place frozen corn, then 2-3 cans of black beans, then chicken. Sprinkle chicken with about 3 Tbl. of cumin, 1Tbl. salt, and 1/2 Tbl. pepper. (These are rough guesses, I just measure by sight.)
- Then cover everything with a large jar of salsa or picante sauce—medium or mild according to your preference.
- Cook on high for 3 hours if chicken is fresh, 4-5 hours for frozen chicken. 30 minutes before serving, shred the chicken and mix everything together. Let cook for 30 more minutes.
- Serve in a bowl like a chili, or on a tortilla as burrito or taco, on nachos, or on a bed of rice.
- This is super versatile and easy to manipulate if you have more people or prefer more/less of any ingredients. Can’t really mess it up.
We eat this every Fast Sunday!
Slow Cooker Chicken Pie Soup
Submitted by Esther Seibold (Kellybrook Ward)
Ingredients
- 1 lb boneless chicken breast
- 3/4 C onion
- 3/4 C carrots
- 7 oz can peas (drained)
- 7 oz can corn (drained)
- 3 1/2 C russet potatoes
- 3 cloves garlic (minced)
- 2 1/2 tsp salt
- 1 tsp ground black pepper
- 1 tsp dried thyme
- 1 bay leaf
- 3 1/2 C chicken broth
- 1 1/2 C heavy cream
- 1/3 C all purpose flour
Directions
- Trim chicken breast of any fat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into 1-inch pieces. Drain peas and corn. Mince garlic.
- To the bowl of a 5-6 quart slow cooker, add prepared chicken and vegetables, along with salt, pepper, thyme, bay leaf, and chicken broth. Cover and allow to cook on high for 4 hours.
- Remove and discard bay leaf. Remove chicken breast, shred, and return to the slow cooker.
- In a medium bowl, whisk together flour and heavy cream until smooth. Pour into a slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30-45 minutes.
- Serve warm!
Crock Pot Loaded Baked Potato Soup
Ingredients
- 2.5 lbs Russet potatoes, Optional: peel the potatoes
- 1 small onion, 1/2 lb
- 2 cups chicken broth
- 4 cloves garlic
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 8 oz cream cheese
- 4 oz shredded cheddar cheese, about 1 cup
- 1.5 cups heavy cream
Directions
- Chop the potatoes into 2 in chunks and roughly chop the onion.
- Add the potatoes, onion, chicken broth, garlic, salt, and pepper to the crock pot and cook on high for 4 hours or low for 6-8 hours.
- Once it is done cooking open the lid and add the cream cheese, cheddar cheese, and cream. Use a potato masher to blend the soup together for a very slightly chunky loaded potato soup, or an immersion blender for a super smooth loaded potato soup.
- Top with your choice of toppings and Enjoy!
Send us your favorite recipes to make General Conference special?
Calling all cooks, bakers and recipe makers! We’re starting a Liberty Recipe Exchange. Share with us your favorite recipes and we’ll share them with our church members and our community at large.
This next month we’re looking for your favorite crockpot recipes.
Send us your recipe (and bonus points if you have a picture of your recipe or you and your recipe as well.)
Do you have to be a member of our church to share? No way! We love all God’s children, and all their recipes!