Page 6 The INDEPENDENT, October 5, 2011 Food for Thought by Leslie Barnes 1/2 tsp salt 10 T (1-1/4 sticks) unsalted butter, room temperature 1/2 cup old-fashioned (natural) chunky peanut butter 1 lb golden brown sugar 4 large eggs 1 tsp vanilla extract 1 cup buttermilk BURRITO CASSEROLE 2 lb ground beef 1/2 medium yellow onion (chopped) 6 corn tortillas 1 pkg taco seasoning 1 (28 oz) can refried beans 2-3 cups shredded taco cheese (or cheddar cheese) 1 (10-3/4 oz) can cream of mushroom soup Frosting 1-1/2 8-oz pkgs cream cheese at room temperature 2 cups powdered sugar, divided 6 T (3/4 stick) unsalted butter, room temperature 1 tsp vanilla extract 3/4 cup chilled heavy whipping cream 2 Butterfinger candy bars 4 oz sour cream hot sauce (optional) Preheat oven to 350°F. In a large skillet brown ground beef and onion. Drain. Add taco seasoning and stir in refried beans. In a separate bowl mix together cream of mushroom soup and sour cream. Spread 1/2 of the sour cream mixture onto the bottom of a casserole dish. Tear up 3 tortillas and spread them over the sour cream mixture. Put 1/2 of the meat and bean mixture on top of that. Add a layer of shredded cheese (add hot sauce is us- ing). Repeat the layers. Sprinkle cheese over the top, place in oven and bake uncovered for 20-30 min- utes. Serves 6. CHOCOLATE PEANUT BUTTER CAKE W/CREAM CHEESE AND BUTTERFINGER FROSTING Begin preparing the cake one day ahead. Filling 2-1/4 cups heavy whipping cream 1/2 cup (packed) golden brown sugar 12 oz bittersweet or semisweet chocolate, finely chopped 1/2 cup old-fashioned (natural) chunky peanut butter Cake 2-1/2 cups all purpose flour 1 tsp baking powder 1 tsp baking soda Church Directory For filling: Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Re- move from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight. For cake: Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1-1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 cake ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions. Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely. For frosting: Using electric mixer, beat cream cheese, 1-1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mix- ture in 3 additions; chill until firm but spreadable, about 1 hour. Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remain- ing filling; place atop first layer. Top with remaining cake layer, bottom side up. Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Break candy bars up by hand, then press onto top of cake. Serves 12. CINNAMON ROLL PANCAKES V ERNONIA F OURSQUARE C HURCH F IRST B APTIST C HURCH P IONEER B APTIST F ELLOWSHIP Carl Pense, Pastor 850 Madison Avenue, Vernonia 503 429-1103 Sunday Worship Service: 10:30 a.m. Children’s Sunday School Pastor John D. Murray 359 “A” Street, Vernonia 503 860-3860 Sunday School 9:45 a.m. Sunday Worship Service 11:00 a.m. Wednesday Prayer Meeting 7:00 p.m. John Cahill, Pastor 939 Bridge Street, Vernonia 503-429-1161 www.pbfalive.com Sunday School 9:30 a.m. Sunday Morning Worship 11:00 a.m. Thursday Prayer 7:00 p.m. S EVENTH D AY A DVENTIST Larry Gibson, Pastor 2nd Ave. and Nehalem St., Vernonia 503 429-8301 Morning Worship, 11:00 a.m. Sabbath School 9:30 a.m. A SSEMBLY OF G OD Wayne and Maureene Marr 662 Jefferson Ave., Vernonia, 503 429-0373 Sunday School 9:45 a.m. Morning Worship 11:00 a.m S T . M ARY ' S C ATHOLIC C HURCH Rev. Luan Tran, Administrator 960 Missouri Avenue, Vernonia 503 429-8841 Mass Sunday 12:00 Noon Religious Educ. Sunday 10:30 a.m. V ERNONIA C OMMUNITY C HURCH Ralph Young, Pastor 957 State Avenue, Vernonia 503 429-6790 Sunday Bible Classes 9:00 a.m. Family Praise & Worship 10:30 a.m. Wednesday Prayer 6:30 p.m. Thursday Laadies Study 7:00 p.m. Nursery 10:15 a.m. Vernonia Community Preschool N EHALEM V ALLEY B IBLE C HURCH Gary Taylor, Pastor Grant & North Streets, Vernonia 503 429-5378 Sunday School 10:00 a.m. Morning Worship 11:00 a.m. Nursery available Wednesday Service 7:00 p.m. V ERNONIA C HRISTIAN C HURCH C HURCH OF J ESUS C HRIST OF L ATTER D AY S AINTS Sam Hough, Minister 410 North Street, Vernonia 503 429-6522 Sunday School 9:45 a.m. Sunday Worship 11:00 a.m. (meets in Youth & Family Center) Various Home Group Meetings Marc Farmer, Branch President 1350 E. Knott Street, Vernonia 503 429-7151 Sacrament Meeting, Sunday 10 a.m. Sunday School & Primary 11:20 a.m. Relief Society, Priesthood and Young Women, Sunday 12:10 p.m. Pancakes 1 cup all-purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup milk 1 T olive oil 1 large egg, lightly beaten Cinnamon Filling 1/2 cup butter, melted 3/4 cup brown sugar, packed 1 T ground cinnamon Cream cheese glaze 4 T butter 2 oz cream cheese 3/4 cup powdered sugar 1/2 tsp vanilla extract Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just un- til batter is moistened (a few small lumps are fine). Filling: In a medium bowl, mix butter, brown sugar and cinna- mon. Scoop the filling into a small zip baggie and set aside. You don’t want this to remain super-liquidy. It’s best if it becomes a Please see page 22