Coconut Macaroons
submitted by Erin Ruy
2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil or spray with non-stick spray.
In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
dip 1/2 in melted dark, milk or semi-sweet chocolate.
Lemon Icebox Cookies
submitted by Laura Duvalois
1-2/3 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
3 lemons
1/2 cup butter (1 cube)
3/4 cup sugar
1 large egg yolk
Combine dry ingredients. In a large bowl mix butter and sugar on medium speed. Beat in 1 egg yolk, 1 TBSP. lemon peel and 2 TBSP. fresh lemon juice. Reduce speed to low and beat in dry ingredients. Divide dough in half. Form two 12 inch dough logs. Refidgerate overnight or freeze until very firm (about 2 hours). Cut 1/4" thick slices and place on greased cookie sheet. Bake at 375 degrees for 10 minutes. Makes about 4-6 dozen.
Cream Cheese Finger Cookies
submitted by Stephanie Partridge
1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 tablespoon sugar
Dash salt
1 cup finely chopped pecans
confectioners' sugar
In a large mixing bowl, cream the butter and cream cheese until light and fluffy. Beat in vanilla. Combine the flour, sugar and salt; gradually add to creamed mixture. Stir in pecans (dough will be crumbly).
Shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 12-14 minutes or until lightly browned. Carefully roll warm cookies in confectioners' sugar; cool on wire racks.
Walnut Squares
submitted by Trisha Atkinson
Bottom Layer –
½ lb (2 cubes) butter
½ cup sugar
½ cup cornstarch
2 cups flour
Cream butter and sugar, add cornstarch and flour. (May have to mix with
hands). Spread into a cookie sheet. Bake at 300 degrees for 20 min.
Then mix the following for middle layer:
4 eggs
4 Tbsp flour (or ¼ cup)
2 tsp vanilla
½ tsp baking powder
1 lb brown sugar or 2 ¼ cups
1 lb walnuts chopped up (I blend them in my blender to make them fine)
Small package of coconut
Mix together, spread on top of hot cookie crust, continue baking for another
15-20 min. Let cool.
Then frost with the following mixed together:
1 cube butter
3 oz cream cheese
1 pkg or 4 cups of powder sugar1
tsp vanilla
Sugar Gems
submitted by Linda Atwood
Cream together:
1 cup powdered sugar
1 cup sugar
1 cup oil
1 cup real butter
2 eggs
1 tsp vanilla
Add:
5 cups flour
1 tsp cream of tarter
1 tsp salt
1 tsp soda
Mix all ingredients well. Roll into golf size balls and place on cookie sheets. Flatten with bottom of glass dipped in sugar. Bake at 350 for 12-14 minutes. Cool and frost with sugar gem frosting.
Sugar Gem Frosting
2-2 ½ cups powdered sugar
½ cup oil
2 tsp flavoring (almond, vanilla etc.)-I prefer 1 tsp of almond
3-4 Tbsp milk
Coloring if wanted
Mix well and add a little more milk or powdered sugar to get the right consistency.
Frosted Butter Cookies
submitted by Risa Bakker
Ingredients:
1-1/2 cups (3 sticks) butter, softened
3/4 cup granulated sugar
3 egg yolks
3 cups all-purpose flour
1 teaspoon baking powder
2 tablespoons orange juice
1 teaspoon vanilla
4 cups powdered sugar
1/2 cup butter, softened
3 to 4 tablespoons milk
2 teaspoons vanilla
Food coloring (optional)
Colored sugars, flaked coconut and cinnamon candies for decorating
Preparation:
1. For cookies, beat 1-1/2 cups butter and granulated sugar in large bowl until creamy. Add egg yolks; beat until light and fluffy. Add flour, baking powder, orange juice and 1 teaspoon vanilla; beat until well mixed. Wrap dough in plastic wrap; refrigerate 2 to 3 hours or until firm.
2. Preheat oven to 350°F. Roll out dough, half at a time, to 1/4-inch thickness on well-floured surface. Cut dough with holiday cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake 6 to 10 minutes or until edges are golden brown. Remove to wire racks; cool completely.
3. For frosting, beat powdered sugar, butter, milk and vanilla in bowl until fluffy. If desired, divide frosting into small bowls and tint with food coloring. Frost cookies; decorate as desired.
Butter Nut Thumbprint Cookies
submitted by Vickie Myslinski
6 lbs granulated sugar
12 lbs shortening
3 oz salt
2 oz vanilla
3 oz butter flavor
Mix for 4 minutes on 3rd speed
2 lbs eggs
Mix for 3 minutes on 3rd speed
16 pounds flour
6 pounds walnuts
Crush walnuts very fine; mix together well.
Crank out with cookie crank. Put powdered sugar on butter nut. Put ready ice in thumbprint.
Friday, December 18, 2009
Monday, November 23, 2009
NOVEMBER: HOLIDAY FAVORITES
Cheese Ball
submitted by Trisha Atkinson
5 or 6 – 8 oz cream cheeses
½ bottle green olives (small)
1 small can chopped olives
1 chopped bell pepper
½ tsp blue cheese (optional)
1/3 tsp garlic salt
Shake of onion salt
Mix with hands and form into balls. Roll in nuts and parsley.
Yummy Chex Mix
submitted by Tara Turner
1 box Corn Chex
1 box Golden Grahams
1 pkg slivered almonds
Mix in large bowl
2 cups White Karo Syrup
2 cups Sugar
1 1/2 cups Margarine
Boil for 3 minutes. Pour over cereal and stir until coated. (add M&Ms if desired)
Yummy Sweet Potatoes
submitted by Laura Duvalois
4-1/2 cups sweet potatoes and yams
(approximately 4 sweet potatoes and 2 yams)
1-1/2 cups sugar
3 eggs
3/4 cup milk
3/4 tsp. salt
1-1/2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
Peel, slice and boil sweet potatoes/yams. It usually takes about 20 mintues of boiling. Mash and mix with above ingredients. I did this in my kitchenaid mixer.
Topping:
1 cup brown sugar
1/2 cup flour
1 cup pecan (chopped or bits)
1/2 cube (1/4 cup) butter (very soft)
Mix with fork until butter is incorporated. Distribute evenly over the top of sweet potato mixture in a 9x13.
Bake at 400 degrees for 30-35 minutes covered in foil. Remove foil last 10 minutes (watch your time closely because the top can burn easily).
Cranberry Salsa
submitted by Jill Castle
12 oz Fresh Cranberries
2 green onions chopped
1 jalapeno pepper (seeded)
3 heaping Tbsp cilantro
3/4 cups sugar
1/4 tsp cumin
Process in blender or food processor and serve over cream cheese with tortilla chips or wheat thins.
Cinnamon Rolls
submitted by Stephanie Partridge
In small cup proof this yeast and set aside:
1/2 cup hot water
2 Tbsp. yeast
1 tsp. sugar
In medium sauce pan, bring the following to a boil:
1 cup water
1 cup butter
3/4 cup sugar
2 tsp. salt
Once the mixture has boiled, remove from heat and add:
1 cup cold water
Cool until luke warm.
Place both mixtures (yeast and butter) in mixer
Mix and add gradually:
4 eggs - beaten
7 1/2 - 9 cups flour
Mix everything until dough has elastic texture. Kneed dough for 3-5 minutes. Cover and let rise for an hour, or until double in size. Remove from bowl, spread out on lightly floured surface. Knead slightly and roll out into large rectangle . Spread/ Sprinkle the following across the open dough:
1-2 cubes butter melted
lots of cinnamon and brown sugar
opt.: pecans, raisins, allspice
Roll dough into log and cut into equally sized rolls (I use dental floss). Place rolls into greased baking sheets or pans leaving room for rollas to nearly double in size. Cover rolls and let rise about 1 hour. Bake at 375 degrees for 12-15 minutes. Rolls will be medium to dark brown on top.
Remove rolls from oven and immediately cover with frosting.
Frosting:
Whip with electric beaters:
8 oz. cream cheese
4 Tbsp. butter
1/2 tsp. vanilla
1-4 cups powdered sugar
Milk (add to desired thickness)
Blue Bacon Stuffed Mushrooms
submitted by Erin Ruy
Ingredients
3 strips bacon
6 large mushrooms
1 tablespoon butter
1/2 onion, diced
1 clove garlic, sliced
3 ounces cream cheese
3 ounces blue cheese
1/3 cup bread crumbs
Directions
Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems.
Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray.
Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.
Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.
Yams
submitted by Tersha Nay
Boil yams with skins on in water. Cook until firm, not mushy. Let yams cool; peel skins off. Slice the yams and fry them in a mixture of butter and brown sugar. When done frying place them in a casserole dish and cover with marshmallows. Bake until marshmallows are melted.
Strawberry Salad
submitted by Linda Atwood
2 cups boiling water
6 oz strawberry jello
2 mashed bananas
20 oz frozen strawberries, thawed
1/4 cup crushed pineapple, drained
8 oz cream cheese, softened
1 cup powdered sugar
1/2 pint whipped cream
1 tsp. vanilla
Dissolve jello in hot water. Save 1/4 cup of the jello to use later. Into the rest of the jello add bananas, strawberries, and pineapple. Put in fridge until set. Mix cream cheese, powdered sugar, and vanilla. Add reserved jello(you may have to microwave the jello for a couple second to liquefy it again) to cream cheese mixture and blend well. Whip the cream in a seperate bowl. Once whipped add to cream cheese mixture and stir in gently. Pour topping onto set jello.
Caramels
submitted by Linda Atwood
1 cup light corn syrup
2 cups sugar
1 pint heavy whipping cream
dash of salt
1/2 tsp. vanilla
1/4 cup butter
Mix together corn syrup, sugar, salt, and 1/3 of the pint of whip cream. Microwave on high for 10 minutes. Take out and stir and add another 1/3 of the pint of whip cream. Microwave 10 more minutes. Take out and add rest of cream, butter, and vanilla. Stir until melted. Microwave 8 more minutes. Take out and test caramel in water. If not done microwave in 1 minute increments, testing each time. Pour into a 8x8 dish coated in butter. Cool completely.
*To test caramels in water drop a small amount of caramel into a cup of cold water. The caramel should form into a ball and when you take it out of the water it should be smooth--NOT STICKY.
*My microwave tends to cook faster so I do my caramels for 9 minutes, 9 minutes, and 5 minutes. After the five minutes I usually still have to do a couple intervals of 1 minute.
submitted by Trisha Atkinson
5 or 6 – 8 oz cream cheeses
½ bottle green olives (small)
1 small can chopped olives
1 chopped bell pepper
½ tsp blue cheese (optional)
1/3 tsp garlic salt
Shake of onion salt
Mix with hands and form into balls. Roll in nuts and parsley.
Yummy Chex Mix
submitted by Tara Turner
1 box Corn Chex
1 box Golden Grahams
1 pkg slivered almonds
Mix in large bowl
2 cups White Karo Syrup
2 cups Sugar
1 1/2 cups Margarine
Boil for 3 minutes. Pour over cereal and stir until coated. (add M&Ms if desired)
Yummy Sweet Potatoes
submitted by Laura Duvalois
4-1/2 cups sweet potatoes and yams
(approximately 4 sweet potatoes and 2 yams)
1-1/2 cups sugar
3 eggs
3/4 cup milk
3/4 tsp. salt
1-1/2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
Peel, slice and boil sweet potatoes/yams. It usually takes about 20 mintues of boiling. Mash and mix with above ingredients. I did this in my kitchenaid mixer.
Topping:
1 cup brown sugar
1/2 cup flour
1 cup pecan (chopped or bits)
1/2 cube (1/4 cup) butter (very soft)
Mix with fork until butter is incorporated. Distribute evenly over the top of sweet potato mixture in a 9x13.
Bake at 400 degrees for 30-35 minutes covered in foil. Remove foil last 10 minutes (watch your time closely because the top can burn easily).
Cranberry Salsa
submitted by Jill Castle
12 oz Fresh Cranberries
2 green onions chopped
1 jalapeno pepper (seeded)
3 heaping Tbsp cilantro
3/4 cups sugar
1/4 tsp cumin
Process in blender or food processor and serve over cream cheese with tortilla chips or wheat thins.
Cinnamon Rolls
submitted by Stephanie Partridge
In small cup proof this yeast and set aside:
1/2 cup hot water
2 Tbsp. yeast
1 tsp. sugar
In medium sauce pan, bring the following to a boil:
1 cup water
1 cup butter
3/4 cup sugar
2 tsp. salt
Once the mixture has boiled, remove from heat and add:
1 cup cold water
Cool until luke warm.
Place both mixtures (yeast and butter) in mixer
Mix and add gradually:
4 eggs - beaten
7 1/2 - 9 cups flour
Mix everything until dough has elastic texture. Kneed dough for 3-5 minutes. Cover and let rise for an hour, or until double in size. Remove from bowl, spread out on lightly floured surface. Knead slightly and roll out into large rectangle . Spread/ Sprinkle the following across the open dough:
1-2 cubes butter melted
lots of cinnamon and brown sugar
opt.: pecans, raisins, allspice
Roll dough into log and cut into equally sized rolls (I use dental floss). Place rolls into greased baking sheets or pans leaving room for rollas to nearly double in size. Cover rolls and let rise about 1 hour. Bake at 375 degrees for 12-15 minutes. Rolls will be medium to dark brown on top.
Remove rolls from oven and immediately cover with frosting.
Frosting:
Whip with electric beaters:
8 oz. cream cheese
4 Tbsp. butter
1/2 tsp. vanilla
1-4 cups powdered sugar
Milk (add to desired thickness)
Blue Bacon Stuffed Mushrooms
submitted by Erin Ruy
Ingredients
3 strips bacon
6 large mushrooms
1 tablespoon butter
1/2 onion, diced
1 clove garlic, sliced
3 ounces cream cheese
3 ounces blue cheese
1/3 cup bread crumbs
Directions
Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems.
Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray.
Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.
Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.
Yams
submitted by Tersha Nay
Boil yams with skins on in water. Cook until firm, not mushy. Let yams cool; peel skins off. Slice the yams and fry them in a mixture of butter and brown sugar. When done frying place them in a casserole dish and cover with marshmallows. Bake until marshmallows are melted.
Strawberry Salad
submitted by Linda Atwood
2 cups boiling water
6 oz strawberry jello
2 mashed bananas
20 oz frozen strawberries, thawed
1/4 cup crushed pineapple, drained
8 oz cream cheese, softened
1 cup powdered sugar
1/2 pint whipped cream
1 tsp. vanilla
Dissolve jello in hot water. Save 1/4 cup of the jello to use later. Into the rest of the jello add bananas, strawberries, and pineapple. Put in fridge until set. Mix cream cheese, powdered sugar, and vanilla. Add reserved jello(you may have to microwave the jello for a couple second to liquefy it again) to cream cheese mixture and blend well. Whip the cream in a seperate bowl. Once whipped add to cream cheese mixture and stir in gently. Pour topping onto set jello.
Caramels
submitted by Linda Atwood
1 cup light corn syrup
2 cups sugar
1 pint heavy whipping cream
dash of salt
1/2 tsp. vanilla
1/4 cup butter
Mix together corn syrup, sugar, salt, and 1/3 of the pint of whip cream. Microwave on high for 10 minutes. Take out and stir and add another 1/3 of the pint of whip cream. Microwave 10 more minutes. Take out and add rest of cream, butter, and vanilla. Stir until melted. Microwave 8 more minutes. Take out and test caramel in water. If not done microwave in 1 minute increments, testing each time. Pour into a 8x8 dish coated in butter. Cool completely.
*To test caramels in water drop a small amount of caramel into a cup of cold water. The caramel should form into a ball and when you take it out of the water it should be smooth--NOT STICKY.
*My microwave tends to cook faster so I do my caramels for 9 minutes, 9 minutes, and 5 minutes. After the five minutes I usually still have to do a couple intervals of 1 minute.
Friday, October 30, 2009
OCTOBER: INTERNATIONAL
Stuffed Cabbage
submitted by Vickie Myslinski
Steam head of cabbage, then run under cold water.
Mix together beef and sausage spiced with rosemary, basil, and thyme. Peel off 1 cabbage leaf adn roll meat into each leaf. Put in pot.
Use 1/2 cup water and 1/2 cup tomato sauce to cover stuffed cabbages. Add 1 bay leaf, salt, and pepper.
Bring to a boil then reduce to simmer until done--about 1 hour.
Authentic Hungarian Chicken Paprikas with Eggnoodles (Csirkepaprikas in Hungarian)
submitted by Kristin Krotosky
2 onions chopped
4 T
Tbsp. shortening, corn oil or lard
3 Tbsp. Hungarian paprika
1/8 Tsp. black pepper or whole pepper corns
2 Tsp. salt
4 to 5lbs. chicken disjointed, use legs, thighs, breast and back for best flavor .
1 1/2 cups water
1 1/2 pt. sour cream
Brown onions in shortening. Add seasonings and chicken, brown 10 minutes. Add water, cover and letsimmer slowly until it is tender. It will smell wonderful! Remove chicken, add sour cream to drippings inpan and mix well. To thicken gravy, mix into a paste 1 Tbl. soft butter with 1 Tbl. of flour and stir intodrippings. Add dumplings and arrange chicken on top. Heat through, but do not boil, and serve.Boil a pot of water and cook the egg noodles. You can buy a package from the store.
Tres Leche - Three Milk Cake
submitted by April Felix
1. Prepare Yellow Cake Mix - Bake as directed
2. In a medium bowl mix 1 can sweet & condensed milk, 1 can evaporated milk, 1 can regular milk.
3. Mix one 8oz. tub of Cool Whip, 1 box of Vanilla pudding (just the powder:), and 1 cup of milk.
Once the cake is done, poke holes all through the cake using a straw. Pour the "tres leches" three milks all over the cake, use all of it and make sure to get it in all of those cute little holes you just poked!!Frost with the Cool Whip mixture and serve! I served it warm but some people like it served chilled.
Horchata
submitted by April Felix
1. Let 1 cup of uncooked rice soak in water for 30 minutes.
2. Blend soft rice with 1 cinnamon stick, 1 can evaporated milk and 1 cup of water.
3. Strain into a pitcher.
4. You may have to add water, I did, I had to just fill it to the top with water and stir!
5. Add 1 can sweet & condensed milk, 1/2 t. vanilla, and sugar to taste.
(this was my first time making this and I just had my little old mexican friend from my mission telling me what to do, so play around with it till it tastes ok;)
Pumpkin Chocolate Chip Cookies
submitted by Trisha Atkinson
1 spice cake mix
1 15 oz. pumpkin pie filling (the 15 oz. is hard to find. Just use half of the larger 29 oz. can or use 2 cake mixes and make a double batch)
1 1/2 cups chocolate chips.
Mix the cake mix and pumpkin together. Add chocolate chips. Bake at 350 degrees for 15 minutes. (If you do this as bread, bake for 50 to 60 minutes.)
Adobo Chicken
submitted by Stephanie Partridge
about 2 lbs. of chicken breasts, cut into 1/3's or smaller
1 tsp. salt
1 medium onion, sliced
1/2 cup shortening
1/16 tsp. turmeric
1/2 tsp. cayenne
2 Tbsp. curry powder
1/2 garlic pod (this means a lot of cloves) pressed
2 Tbsp. coriander
2 tomatoes, chopped
opt. 1/2 to full can of coconut milk.
Brown onion in shortening. Add tomatoes, garlic and spices. Cook 2 minutes. Add chicken and stir about 15 minutes on medium heat. Cover and let simmer 1-1 1/2 hours.(If you choose to add coconut milk add it half way through simmering) If it looks like it's getting too dry add a little bit of water. This is VERY hot without coconut milk. The more coconut milk you add the milder it becomes. I added a full can. Serve with rice.
Brazilian Lemonade
submitted by Kris Thorne
1/2 can frozen lemonade
1/2 can frozen limeade
1/3 can sweetened condensed milk
2 TBSP sugar (or other sweetener; I used 1.5 TBSP agave)
1/4 tsp. vanilla
fresh squeezed lime
crushed ice
Mix lemonade and limeade with amount of water called for to make 1 can of juice. Add other ingredients.
Spicy Peanut Chicken
submitted by Jill Castle
1 lb chicken
1 green onion (cut into pieces)
1 piece ginger
1 T cooking sherry
1/2 tsp salt
1/2 tsp sugarl
ittle water
Cook above ingredients in a shallow pan until chicken is cook all theway through. Cut chicken into pieces and mix with sauce and serveover rice.
Peanut Sauce
1 T peanut butter
1 1/2 canola oil
3 1/2 T soy sauce
2 T sugar
2 tsp vinegar1
/2 tsp cayenne pepper
1/2 sesame oil
1 T green onion minced
2 T cilantro chopped
Whisk ingredients together in a bowl and toss with chicken.
Brazilian Coxhina
submitted by Erin Ruy
To cook the chicken and make the broth for the coating, bring the following ingredients to a boil, add the chicken breast and reduce heat to low, cover and simmer for 20-30 minutes or until chicken is cooked through and tender. Strain vegetables and reserve the broth.
2 c. water
1/4 onion (reserve other 3/4 for filling)
1 clove garlic
1 carrot, chopped
1 stalk celery, chopped
salt and pepper to taste
1-2 chicken breasts
Allow the chicken to cool, then shred it into tiny pieces. For the filling, combine oil and onion in a saute pan until onions are translucent. Add chopped tomato and cook for a few minutes. Mix in shredded chicken and cool. Stir in cream cheese.
1 Tbs. olive oil
3/4 onion, chopped
1 tomato, chopped
4-6 oz. cream cheese
For the dough, heat the oil in a sauce pan and beat broth and flour, salt and pepper over medium heat until combined and mixture pulls away from the bottom and sides of the pan. Allow the flour/broth mixture to cool. Then take 1-2 Tbs. sized balls and flatten out in your hands. Add 1-2 tsp. of the chicken mixture into the center of the dough and wrap around into a ball or teardrop shape (like a chicken leg).
2 c. chicken broth
2 Tbs. oil
dash of salt and pepper
2 c. flour
2 eggs + 1/4 c. milk
1/2-3/4 c. bread crumbs
For the breading, dip the chicken-filled dough balls into the egg mixture, then in bread crumbs that are seasoned with salt and pepper. Fry until golden brown.
Sesame Chicken
submitted by Linda Atwood
4 chicken breasts
1/2 cup cornstarch
oil
1 1/3 cups water
1/4 cup sugar
2 TBSP soy sauce
1/2 tsp. garlic powder
2 TBSP cornstarch
1 1/2 cups broccoli, cooked and cut in small pieces
Sesame seeds
Cut chicken into 1-inch cubes. Put 1/2 cup cornstarch in a plastic bag and toss chicken cubes in bag until well coated. Add enough oil into skillet to generously coat bottom. Fry chicken until medium brown. While chicken is frying, prepare sauce by mixing in saucepan water, sugar, soy sauce, garlic powder, and cornstarch. Stir mixture over medium heat until thickened and pour over chicken. Simmer three minutes. Add prepared broccoli; mix well. Stir in sesame seeds. Serve over rice.
submitted by Vickie Myslinski
Steam head of cabbage, then run under cold water.
Mix together beef and sausage spiced with rosemary, basil, and thyme. Peel off 1 cabbage leaf adn roll meat into each leaf. Put in pot.
Use 1/2 cup water and 1/2 cup tomato sauce to cover stuffed cabbages. Add 1 bay leaf, salt, and pepper.
Bring to a boil then reduce to simmer until done--about 1 hour.
Authentic Hungarian Chicken Paprikas with Eggnoodles (Csirkepaprikas in Hungarian)
submitted by Kristin Krotosky
2 onions chopped
4 T
Tbsp. shortening, corn oil or lard
3 Tbsp. Hungarian paprika
1/8 Tsp. black pepper or whole pepper corns
2 Tsp. salt
4 to 5lbs. chicken disjointed, use legs, thighs, breast and back for best flavor .
1 1/2 cups water
1 1/2 pt. sour cream
Brown onions in shortening. Add seasonings and chicken, brown 10 minutes. Add water, cover and letsimmer slowly until it is tender. It will smell wonderful! Remove chicken, add sour cream to drippings inpan and mix well. To thicken gravy, mix into a paste 1 Tbl. soft butter with 1 Tbl. of flour and stir intodrippings. Add dumplings and arrange chicken on top. Heat through, but do not boil, and serve.Boil a pot of water and cook the egg noodles. You can buy a package from the store.
Tres Leche - Three Milk Cake
submitted by April Felix
1. Prepare Yellow Cake Mix - Bake as directed
2. In a medium bowl mix 1 can sweet & condensed milk, 1 can evaporated milk, 1 can regular milk.
3. Mix one 8oz. tub of Cool Whip, 1 box of Vanilla pudding (just the powder:), and 1 cup of milk.
Once the cake is done, poke holes all through the cake using a straw. Pour the "tres leches" three milks all over the cake, use all of it and make sure to get it in all of those cute little holes you just poked!!Frost with the Cool Whip mixture and serve! I served it warm but some people like it served chilled.
Horchata
submitted by April Felix
1. Let 1 cup of uncooked rice soak in water for 30 minutes.
2. Blend soft rice with 1 cinnamon stick, 1 can evaporated milk and 1 cup of water.
3. Strain into a pitcher.
4. You may have to add water, I did, I had to just fill it to the top with water and stir!
5. Add 1 can sweet & condensed milk, 1/2 t. vanilla, and sugar to taste.
(this was my first time making this and I just had my little old mexican friend from my mission telling me what to do, so play around with it till it tastes ok;)
Pumpkin Chocolate Chip Cookies
submitted by Trisha Atkinson
1 spice cake mix
1 15 oz. pumpkin pie filling (the 15 oz. is hard to find. Just use half of the larger 29 oz. can or use 2 cake mixes and make a double batch)
1 1/2 cups chocolate chips.
Mix the cake mix and pumpkin together. Add chocolate chips. Bake at 350 degrees for 15 minutes. (If you do this as bread, bake for 50 to 60 minutes.)
Adobo Chicken
submitted by Stephanie Partridge
about 2 lbs. of chicken breasts, cut into 1/3's or smaller
1 tsp. salt
1 medium onion, sliced
1/2 cup shortening
1/16 tsp. turmeric
1/2 tsp. cayenne
2 Tbsp. curry powder
1/2 garlic pod (this means a lot of cloves) pressed
2 Tbsp. coriander
2 tomatoes, chopped
opt. 1/2 to full can of coconut milk.
Brown onion in shortening. Add tomatoes, garlic and spices. Cook 2 minutes. Add chicken and stir about 15 minutes on medium heat. Cover and let simmer 1-1 1/2 hours.(If you choose to add coconut milk add it half way through simmering) If it looks like it's getting too dry add a little bit of water. This is VERY hot without coconut milk. The more coconut milk you add the milder it becomes. I added a full can. Serve with rice.
Brazilian Lemonade
submitted by Kris Thorne
1/2 can frozen lemonade
1/2 can frozen limeade
1/3 can sweetened condensed milk
2 TBSP sugar (or other sweetener; I used 1.5 TBSP agave)
1/4 tsp. vanilla
fresh squeezed lime
crushed ice
Mix lemonade and limeade with amount of water called for to make 1 can of juice. Add other ingredients.
Spicy Peanut Chicken
submitted by Jill Castle
1 lb chicken
1 green onion (cut into pieces)
1 piece ginger
1 T cooking sherry
1/2 tsp salt
1/2 tsp sugarl
ittle water
Cook above ingredients in a shallow pan until chicken is cook all theway through. Cut chicken into pieces and mix with sauce and serveover rice.
Peanut Sauce
1 T peanut butter
1 1/2 canola oil
3 1/2 T soy sauce
2 T sugar
2 tsp vinegar1
/2 tsp cayenne pepper
1/2 sesame oil
1 T green onion minced
2 T cilantro chopped
Whisk ingredients together in a bowl and toss with chicken.
Brazilian Coxhina
submitted by Erin Ruy
To cook the chicken and make the broth for the coating, bring the following ingredients to a boil, add the chicken breast and reduce heat to low, cover and simmer for 20-30 minutes or until chicken is cooked through and tender. Strain vegetables and reserve the broth.
2 c. water
1/4 onion (reserve other 3/4 for filling)
1 clove garlic
1 carrot, chopped
1 stalk celery, chopped
salt and pepper to taste
1-2 chicken breasts
Allow the chicken to cool, then shred it into tiny pieces. For the filling, combine oil and onion in a saute pan until onions are translucent. Add chopped tomato and cook for a few minutes. Mix in shredded chicken and cool. Stir in cream cheese.
1 Tbs. olive oil
3/4 onion, chopped
1 tomato, chopped
4-6 oz. cream cheese
For the dough, heat the oil in a sauce pan and beat broth and flour, salt and pepper over medium heat until combined and mixture pulls away from the bottom and sides of the pan. Allow the flour/broth mixture to cool. Then take 1-2 Tbs. sized balls and flatten out in your hands. Add 1-2 tsp. of the chicken mixture into the center of the dough and wrap around into a ball or teardrop shape (like a chicken leg).
2 c. chicken broth
2 Tbs. oil
dash of salt and pepper
2 c. flour
2 eggs + 1/4 c. milk
1/2-3/4 c. bread crumbs
For the breading, dip the chicken-filled dough balls into the egg mixture, then in bread crumbs that are seasoned with salt and pepper. Fry until golden brown.
Sesame Chicken
submitted by Linda Atwood
4 chicken breasts
1/2 cup cornstarch
oil
1 1/3 cups water
1/4 cup sugar
2 TBSP soy sauce
1/2 tsp. garlic powder
2 TBSP cornstarch
1 1/2 cups broccoli, cooked and cut in small pieces
Sesame seeds
Cut chicken into 1-inch cubes. Put 1/2 cup cornstarch in a plastic bag and toss chicken cubes in bag until well coated. Add enough oil into skillet to generously coat bottom. Fry chicken until medium brown. While chicken is frying, prepare sauce by mixing in saucepan water, sugar, soy sauce, garlic powder, and cornstarch. Stir mixture over medium heat until thickened and pour over chicken. Simmer three minutes. Add prepared broccoli; mix well. Stir in sesame seeds. Serve over rice.
Tuesday, September 22, 2009
SEPTEMBER: CROCKPOT
Cheesy Corn
submitted by April Felix
3 - 16oz. bags of frozen corn (I just used canned)
11 oz. Cream Cheese
1/4 c. Margarine or butter
3 T. Water
3 T. Milk
2 T. Sugar
6 slices American cheese
Mix all together in crock pot and cook on low for four hours. Check after two, it can cook pretty fast depending on your crock pot.
Crockpot Meatballs
submitted by Trisha Atkinson
In a saucepan mix the following ingredients:
2 beef bouillon cubes
½ cup brown sugar
3 TBSP vinegar
2 tsp soy sauce
½ tsp salt
1 ¼ cups of water
Separately: mix ¼ cup of water and 2 TBSP cornstarch. Once dissolved add it to your saucepan mixture. Bring to a boil, stirring constantly until thick. Pour over meatballs in Crockpot. If the meatballs are frozen, heat on warm for 2-3 hours before serving.
Creamy Chicken Italiano
submitted by Tara Turner
4 boneless, skinless chicken-breast halves
1 envelope dry Italian salad dressing mix
1/4 cup water
8oz pkg. cream cheese, softened
10 3/4 oz can cream of chicken soup
4 oz can mushroom stems and pieces, drained
1. Place chicken in slow cooker.
2. Combine salad dressing mix and water. Pour over chicken.
3. Cover. Cook on Low 3 hours.
4. Combine cheese and soup until blended. Stir in mushrooms. Pour over chicken.
5. Cover. Cook on Low 1 hour, or until chicken juices run clear.
6. Serve over noodles or rice.
Hot Caramel Dip
submitted by Erin Ruy
1/2 c. butter
1/2 c. light corn syrup
1 c. brown sugar
1 c. sweetened condensed milk
1/2-3/4 c. peanut butter
apple & pear slices
Mix together ingredients in slow cooker until mixture boils, then keep warm on low heat.To save time, boil on the stove and then transfer to the slow cooker.
Pumpkin Pie Pudding
submitted by Stephanie Partridge
15 oz. can solid pack pumpkin
12 oz. can evaporated milk
3/4 cup sugar
1/2 cup Bisquick baking mix
2 eggs; beaten
2 Tbsp. melted butter2
1/2 tsp. pumpkin pie spice (or I just use nutmeg and cinnamon)
In a large bowl mix together all ingredients. Transfer to crock pot coated with non-stick cooking spray. Cover and cook on low for 6-7 hours. Serve with whipped cream or ice cream.
Hawaiian Pork or Chicken
submitted by Stephanie Partridge
1-2 lbs chicken or pork (cut into bite size strips or you can leave whole )
1 bottle barbeque sauce
1 large can pineapple chunks
Throw it all in a crock pot on low for 3-4 hours (if thawed), or 5-6 hours frozen. I like to serve it over rice and throw almonds on top. The best part of this recipe is the lack of effort it takes. When I come home from the grocery store sometimes I just throw these ingredients in a freezer bag and leave it there until I don't feel like making dinner. Then I just defrost it a little bit and throw it in the crock pot.
Salsa Chicken
submitted by Jill Castle
4 chicken breasts
4 cups salsa
Place chicken and salsa in crockpot. Cook four hours. Serve with rice
Tangy Chicken
submitted by Wendy Loveland
1 pound baby carrots
1 medium green pepper, cut into 1/2 inch strips
1 medium onion, cut into wedges
6 boneless skinless chicken breast halves
20 oz pineapple chunks
1/3 cup packed brown sugar
1 TBSP soy sauce
2 tsp. chicken bouillon granules
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. garlic powder
3 TBSP cornstarch
1/4 cup cold water
cooked rice
In a slow cooker, layer carrots and onion. Top with the chicken. Drain pineapple, reserving juice. Place pineapple over chicken. Add brown sugar, soy sauce, bouillon, salt, ginger and garlic powder to pineapple juice; pour over pineapple. Cover and cook on low for 8-9 hours. Combie cornstarch, green pepper and water until smooth; gradually stir into cooking juices. Cook 30 minutes longer or until sauce is thickened, stirring once. Serve over rice.
Chicken Ole
submitted by Linda Atwood
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
2 TBSP onion, diced
2 cups cheddar cheese, grated and divided
12 flour tortillas, torn into pieces
3-4 cups chicken, cooked and cubed
salsa
In a bowl, combine soups, sour cream, onion, and 11/2 cups of cheese. Place 1/3 of each of the following in layers in a slow cooker: torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 more times. Cover. Cook on low 4-5 hours. Gently stir. Sprinkle with remaining 1/2 cup cheese. Cover. Cook on low another 15-30 minutes. Enjoy!
submitted by April Felix
3 - 16oz. bags of frozen corn (I just used canned)
11 oz. Cream Cheese
1/4 c. Margarine or butter
3 T. Water
3 T. Milk
2 T. Sugar
6 slices American cheese
Mix all together in crock pot and cook on low for four hours. Check after two, it can cook pretty fast depending on your crock pot.
Crockpot Meatballs
submitted by Trisha Atkinson
In a saucepan mix the following ingredients:
2 beef bouillon cubes
½ cup brown sugar
3 TBSP vinegar
2 tsp soy sauce
½ tsp salt
1 ¼ cups of water
Separately: mix ¼ cup of water and 2 TBSP cornstarch. Once dissolved add it to your saucepan mixture. Bring to a boil, stirring constantly until thick. Pour over meatballs in Crockpot. If the meatballs are frozen, heat on warm for 2-3 hours before serving.
Creamy Chicken Italiano
submitted by Tara Turner
4 boneless, skinless chicken-breast halves
1 envelope dry Italian salad dressing mix
1/4 cup water
8oz pkg. cream cheese, softened
10 3/4 oz can cream of chicken soup
4 oz can mushroom stems and pieces, drained
1. Place chicken in slow cooker.
2. Combine salad dressing mix and water. Pour over chicken.
3. Cover. Cook on Low 3 hours.
4. Combine cheese and soup until blended. Stir in mushrooms. Pour over chicken.
5. Cover. Cook on Low 1 hour, or until chicken juices run clear.
6. Serve over noodles or rice.
Hot Caramel Dip
submitted by Erin Ruy
1/2 c. butter
1/2 c. light corn syrup
1 c. brown sugar
1 c. sweetened condensed milk
1/2-3/4 c. peanut butter
apple & pear slices
Mix together ingredients in slow cooker until mixture boils, then keep warm on low heat.To save time, boil on the stove and then transfer to the slow cooker.
Pumpkin Pie Pudding
submitted by Stephanie Partridge
15 oz. can solid pack pumpkin
12 oz. can evaporated milk
3/4 cup sugar
1/2 cup Bisquick baking mix
2 eggs; beaten
2 Tbsp. melted butter2
1/2 tsp. pumpkin pie spice (or I just use nutmeg and cinnamon)
In a large bowl mix together all ingredients. Transfer to crock pot coated with non-stick cooking spray. Cover and cook on low for 6-7 hours. Serve with whipped cream or ice cream.
Hawaiian Pork or Chicken
submitted by Stephanie Partridge
1-2 lbs chicken or pork (cut into bite size strips or you can leave whole )
1 bottle barbeque sauce
1 large can pineapple chunks
Throw it all in a crock pot on low for 3-4 hours (if thawed), or 5-6 hours frozen. I like to serve it over rice and throw almonds on top. The best part of this recipe is the lack of effort it takes. When I come home from the grocery store sometimes I just throw these ingredients in a freezer bag and leave it there until I don't feel like making dinner. Then I just defrost it a little bit and throw it in the crock pot.
Salsa Chicken
submitted by Jill Castle
4 chicken breasts
4 cups salsa
Place chicken and salsa in crockpot. Cook four hours. Serve with rice
Tangy Chicken
submitted by Wendy Loveland
1 pound baby carrots
1 medium green pepper, cut into 1/2 inch strips
1 medium onion, cut into wedges
6 boneless skinless chicken breast halves
20 oz pineapple chunks
1/3 cup packed brown sugar
1 TBSP soy sauce
2 tsp. chicken bouillon granules
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. garlic powder
3 TBSP cornstarch
1/4 cup cold water
cooked rice
In a slow cooker, layer carrots and onion. Top with the chicken. Drain pineapple, reserving juice. Place pineapple over chicken. Add brown sugar, soy sauce, bouillon, salt, ginger and garlic powder to pineapple juice; pour over pineapple. Cover and cook on low for 8-9 hours. Combie cornstarch, green pepper and water until smooth; gradually stir into cooking juices. Cook 30 minutes longer or until sauce is thickened, stirring once. Serve over rice.
Chicken Ole
submitted by Linda Atwood
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
2 TBSP onion, diced
2 cups cheddar cheese, grated and divided
12 flour tortillas, torn into pieces
3-4 cups chicken, cooked and cubed
salsa
In a bowl, combine soups, sour cream, onion, and 11/2 cups of cheese. Place 1/3 of each of the following in layers in a slow cooker: torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 more times. Cover. Cook on low 4-5 hours. Gently stir. Sprinkle with remaining 1/2 cup cheese. Cover. Cook on low another 15-30 minutes. Enjoy!
Wednesday, August 26, 2009
AUGUST: BREADS
Banana Bread
submitted by Kris Thorne
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup (2 medium) mashed ripe banana
1/4 cup milk
1 tsp vanilla
2 cups unsifted flour
1 tsp soda
1/2 tsp salt
1/2 cup chopped nuts (optional)
Preheat oven to 350. Cream butter and sugar, beat in eggs one at a time. Stir in banana, milk and vanilla. Add remaining ingredients and stir by hand until well combined. Pour into greased loaf pan; bake for 50-60 minutes. When toothpick test comes out clean, it is done.
To make muffins or in a cake pan, baking time will need to be adjusted.
Very tasty with strawberry cream cheese.
Poppy Seed Bread
submitted by Risa Bakker
3 cup flour
1 ½ tsp salt
½ tsp baking powder
2 ½ cup sugar
1 ½ cup milk
1 ⅛ cup oil
1 ½ Tbsp poppy seed
3 eggs
1 ½ tsp vanilla
1 ½ tsp almond extract
Mix all of the above ingredients together. Beat well.
Bake at 350 for 50-60 minutes. Makes 2 large loafs.
While hot, glaze with the following ingredients
mixed together:
¾ cup sugar
½ tsp vanilla
¼ cup orange juice concentrate
½ tsp almond extract
2 Tbsp melted butter
Pumpkin Chocolate Chip Muffins/Bread
submitted by Laura Duvalois
2 cups (1 lb.) butter
3 cups sugar (Mix)
1 T. vanilla
6 eggs (Mix)
1 T. cinnamon
1 tsp. cloves
1 tsp. allspice
1/4 tsp. ginger
1 tsp. nutmeg
1 T. baking soda
1 T. baking powder
1 tsp. salt
4 - 1/2 cups flour
1 large can of pumpkin
3 cups chocolate chips (I used semi-sweet but both are great)
Mix well. Place in greased pan or paper lined tins. Bake bread for 1 hour, muffins 15-20 minutes or until toothpick comes out clean. Bake at 350 degrees. Note: This recipe will make 2-3 large loafs of bread. I halved it to make 2 medium size loafs and 1 mini loaf.
Zucchini-Apple Bread
submitted by Laura Duvalois
(I didn't make this but it is delicious)
Mix in Bowl #1
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 T. cinnamon
1-1/2 tsp. nutmeg
Mix in Bowl #2
3 eggs
1 cup oil
1 T. vanilla
3 cups sugar
Combine bowls 1 and 2 with: 2 cups grated (with peels) zucchini 1 cup peeled and grated granny smith apples Grease pans. Bake at 350 degrees 40-60 minutes. This makes 2 regular size loafs.
Panipopo (Polynesian Coconut Rolls)
submitted by Stephanie Partridge
I made my own rolls on Thursday, but you can use store bought frozen dough rolls just as well.
Make the sauce and pour half - all of it in a 9x13 pan (I only used half the sauce and then kept the rest to use on ice cream and in drinks). Let sauce cool down. Put rolls into pan (they kind of float). If they're homemade put them in the pan for the final rising. Once the dough has risen bake as you would the normal rolls. Usually 375 degrees for 12-15 minutes is about right. Once cooked spoon or baste some of the coconut sauce onto the top of each of the rolls.
1 can coconut milk
3 1/2 cup water
1 cup sugar (2-3 cups sugar if you like it really sweet, but not authentic)
5 Tbsp. cornstarch
Julius Drink
submitted by Stephanie Partridge
This is the base recipe - I use this as a general guide and then just add whatever I want to it.
1 6oz. can concentrate, frozen juice (orange is usually the safest)
apx. 1 cup water
1/3 cup sugar
1 (+-) tsp. vanilla
1 1/2 cans evaporated milk (or have as much regular milk- that's what I used)
1 (+-) cup fruit
Blend in a blender. Add a bunch of ice. Probably about a dozen cubes. Crush and blend. To make the Pinya Colada I used Pineapple Juice, 1 banana, and about half a cup of the coconut milk.
Baked Scones
submitted by Stephanie Partridge
In small bowl blend and set aside:
1 1/4 cup Sour Cream
1 tsp. Baking Soda
In large bowl mix:
4 cups flour
1 cup sugar
2 tsp. baking powder
1/4 tsp. cream of tarter
1 tsp. salt
Cut in:1 cup butter (softened/ slightly melted)
Add and mix until moistened:
Sour cream mixture
1 egg(dough will be a little gooey)
Stir in:1 cup Raisins (or any dried fruit - I like to use Welch's Spiced Cranberry-Apple)
Turn dough out onto lightly floured surface; kneed briefly. Roll dough about 3/4 inch thick. Cut into wedges or squares and place on greased cookie sheet. Bake 350 for 12-15 minutes or until golden brown on bottom. I like them plain, but they can be served with jam, honey, or a light powdered sugar and milk glaze.
Chocolate Croissants (Pain au chocolat)
submitted by Erin Ruy
1 1/4 teaspoons active dry yeast
3 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 3/4 cups all-purpose flour
2 teaspoons white sugar
1 1/2 teaspoons salt
2/3 cup warm milk
2 tablespoons vegetable oil
2/3 cup unsalted butter, chilled
1 giant-sized dark chocolate candy bar
1 egg
1 tablespoon water
Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes.
Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
To shape, roll dough out to a 20 x 5 inch rectangle. Cut in rectangles-- Brush the outside edges of the rectangle with the egg wash (1 egg plus 1 Tbs. water) and refrigerate the excess. Roll each rectangle with a square of semi-sweet or dark chocolate in the middle and seal the edges. Cut vents into the top of the rectangle. Let shaped croissants rise until puffy and light. Glaze croissants with egg wash.
Bake in a preheated 475 degrees F (245 degrees C) oven for 10 to 15 minutes.
*note: any of the refrigeration periods can be extended--even to overnight.
Flatbread & Hummus
submitted by Kristin Krotosky
1 1/4 cups warm water (105°F to 115°F)
1 teaspoon active dry yeast
3 cups (or more) all purpose flour
2 teaspoons coarse kosher salt
2 tablespoons olive oil (plus more for coating a bowl)
Place 1 1/4 cups warm water in small bowl. Sprinkle yeast over. Let stand until yeast dissolves, about 10 minutes. Mix 3 cups flour and salt in large bowl. Add yeast mixture and 2 tablespoons oil. Using wooden spoon, mix until sticky dough forms. Knead in an electric mixer with a dough hook until smooth and elastic, sprinkling with more flour if very sticky, about 6 minutes.
Oil another large bowl. Add dough; turn to coat. Cover with plastic wrap. Let dough rise until doubled in volume, about 1 1/2 hours. Punch down dough; divide into 6 pieces. Shape each piece into ball. Roll out each on lightly floured surface to 7x4-inch oval.
Prepare barbecue (medium heat, 350 degrees). Grill each flatbread until cooked through and golden, about 3 minutes per side.
Hummus:
2 cups canned chickpeas, liquid reserved
1/2 cup tahini (sesame paste)
1/4 cup extra-virgin olive oil
2 cloves garlic, peeled
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin
1 teaspoon smoked paprika
Juice of 1 lemon
Put everything in a food processor and begin to process; add the chickpea liquid as needed to allow the machine to produce a smooth puree.2. Taste and adjust the seasoning to preference.
Pumpkin Bread
submitted by Trisha Atkinson
3 cups sugar
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
3 1/2 cups flour
4 eggs
1 cup vegetable oil
1/2 cup nuts (optional)
2/3 cup water
1 1/2 cups of canned pumpkin
Preheat oven to 350 degrees. Mix together all the dry ingredients except for flour in a bowl. In another bowl, mix together eggs, oil, pumpkin, and water. Combine the 2 bowls and gradually add your flour, then nuts. Bake for1 hour. Will make 2 small loaves, or a big loaf of bread. Recommended pan use: bundt cake pan.
Pantry Secrets Homemade Bread
submitted by Linda Atwood
10 1/2 cups white bread flour
1/2 cup sugar
1 TBSP salt
3 rounded TBSP saf-instant yeast
3 TBSP liquid lecithin
4 cups hot tap water
Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to the dough after it has finished mixing.) Spray counter and pans with Pam. Shape loaves and cover with a dish towel. Let raise 25 minutes. Bake at 350 degrees for 25 minutes. This recipe makes 4 loaves of bread
**I have extra copies of the recipe which also lists multiple ideas of other uses for the bread plus recipes for the cream cheese filling, cinnamon roll frosting, and italian loaf seasonings.**
Cinnamon Chip Bread
submitted by Vickie Myslinski
**Copies of recipe available from Linda Atwood**
submitted by Kris Thorne
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup (2 medium) mashed ripe banana
1/4 cup milk
1 tsp vanilla
2 cups unsifted flour
1 tsp soda
1/2 tsp salt
1/2 cup chopped nuts (optional)
Preheat oven to 350. Cream butter and sugar, beat in eggs one at a time. Stir in banana, milk and vanilla. Add remaining ingredients and stir by hand until well combined. Pour into greased loaf pan; bake for 50-60 minutes. When toothpick test comes out clean, it is done.
To make muffins or in a cake pan, baking time will need to be adjusted.
Very tasty with strawberry cream cheese.
Poppy Seed Bread
submitted by Risa Bakker
3 cup flour
1 ½ tsp salt
½ tsp baking powder
2 ½ cup sugar
1 ½ cup milk
1 ⅛ cup oil
1 ½ Tbsp poppy seed
3 eggs
1 ½ tsp vanilla
1 ½ tsp almond extract
Mix all of the above ingredients together. Beat well.
Bake at 350 for 50-60 minutes. Makes 2 large loafs.
While hot, glaze with the following ingredients
mixed together:
¾ cup sugar
½ tsp vanilla
¼ cup orange juice concentrate
½ tsp almond extract
2 Tbsp melted butter
Pumpkin Chocolate Chip Muffins/Bread
submitted by Laura Duvalois
2 cups (1 lb.) butter
3 cups sugar (Mix)
1 T. vanilla
6 eggs (Mix)
1 T. cinnamon
1 tsp. cloves
1 tsp. allspice
1/4 tsp. ginger
1 tsp. nutmeg
1 T. baking soda
1 T. baking powder
1 tsp. salt
4 - 1/2 cups flour
1 large can of pumpkin
3 cups chocolate chips (I used semi-sweet but both are great)
Mix well. Place in greased pan or paper lined tins. Bake bread for 1 hour, muffins 15-20 minutes or until toothpick comes out clean. Bake at 350 degrees. Note: This recipe will make 2-3 large loafs of bread. I halved it to make 2 medium size loafs and 1 mini loaf.
Zucchini-Apple Bread
submitted by Laura Duvalois
(I didn't make this but it is delicious)
Mix in Bowl #1
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 T. cinnamon
1-1/2 tsp. nutmeg
Mix in Bowl #2
3 eggs
1 cup oil
1 T. vanilla
3 cups sugar
Combine bowls 1 and 2 with: 2 cups grated (with peels) zucchini 1 cup peeled and grated granny smith apples Grease pans. Bake at 350 degrees 40-60 minutes. This makes 2 regular size loafs.
Panipopo (Polynesian Coconut Rolls)
submitted by Stephanie Partridge
I made my own rolls on Thursday, but you can use store bought frozen dough rolls just as well.
Make the sauce and pour half - all of it in a 9x13 pan (I only used half the sauce and then kept the rest to use on ice cream and in drinks). Let sauce cool down. Put rolls into pan (they kind of float). If they're homemade put them in the pan for the final rising. Once the dough has risen bake as you would the normal rolls. Usually 375 degrees for 12-15 minutes is about right. Once cooked spoon or baste some of the coconut sauce onto the top of each of the rolls.
1 can coconut milk
3 1/2 cup water
1 cup sugar (2-3 cups sugar if you like it really sweet, but not authentic)
5 Tbsp. cornstarch
Julius Drink
submitted by Stephanie Partridge
This is the base recipe - I use this as a general guide and then just add whatever I want to it.
1 6oz. can concentrate, frozen juice (orange is usually the safest)
apx. 1 cup water
1/3 cup sugar
1 (+-) tsp. vanilla
1 1/2 cans evaporated milk (or have as much regular milk- that's what I used)
1 (+-) cup fruit
Blend in a blender. Add a bunch of ice. Probably about a dozen cubes. Crush and blend. To make the Pinya Colada I used Pineapple Juice, 1 banana, and about half a cup of the coconut milk.
Baked Scones
submitted by Stephanie Partridge
In small bowl blend and set aside:
1 1/4 cup Sour Cream
1 tsp. Baking Soda
In large bowl mix:
4 cups flour
1 cup sugar
2 tsp. baking powder
1/4 tsp. cream of tarter
1 tsp. salt
Cut in:1 cup butter (softened/ slightly melted)
Add and mix until moistened:
Sour cream mixture
1 egg(dough will be a little gooey)
Stir in:1 cup Raisins (or any dried fruit - I like to use Welch's Spiced Cranberry-Apple)
Turn dough out onto lightly floured surface; kneed briefly. Roll dough about 3/4 inch thick. Cut into wedges or squares and place on greased cookie sheet. Bake 350 for 12-15 minutes or until golden brown on bottom. I like them plain, but they can be served with jam, honey, or a light powdered sugar and milk glaze.
Chocolate Croissants (Pain au chocolat)
submitted by Erin Ruy
1 1/4 teaspoons active dry yeast
3 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 3/4 cups all-purpose flour
2 teaspoons white sugar
1 1/2 teaspoons salt
2/3 cup warm milk
2 tablespoons vegetable oil
2/3 cup unsalted butter, chilled
1 giant-sized dark chocolate candy bar
1 egg
1 tablespoon water
Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes.
Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
To shape, roll dough out to a 20 x 5 inch rectangle. Cut in rectangles-- Brush the outside edges of the rectangle with the egg wash (1 egg plus 1 Tbs. water) and refrigerate the excess. Roll each rectangle with a square of semi-sweet or dark chocolate in the middle and seal the edges. Cut vents into the top of the rectangle. Let shaped croissants rise until puffy and light. Glaze croissants with egg wash.
Bake in a preheated 475 degrees F (245 degrees C) oven for 10 to 15 minutes.
*note: any of the refrigeration periods can be extended--even to overnight.
Flatbread & Hummus
submitted by Kristin Krotosky
1 1/4 cups warm water (105°F to 115°F)
1 teaspoon active dry yeast
3 cups (or more) all purpose flour
2 teaspoons coarse kosher salt
2 tablespoons olive oil (plus more for coating a bowl)
Place 1 1/4 cups warm water in small bowl. Sprinkle yeast over. Let stand until yeast dissolves, about 10 minutes. Mix 3 cups flour and salt in large bowl. Add yeast mixture and 2 tablespoons oil. Using wooden spoon, mix until sticky dough forms. Knead in an electric mixer with a dough hook until smooth and elastic, sprinkling with more flour if very sticky, about 6 minutes.
Oil another large bowl. Add dough; turn to coat. Cover with plastic wrap. Let dough rise until doubled in volume, about 1 1/2 hours. Punch down dough; divide into 6 pieces. Shape each piece into ball. Roll out each on lightly floured surface to 7x4-inch oval.
Prepare barbecue (medium heat, 350 degrees). Grill each flatbread until cooked through and golden, about 3 minutes per side.
Hummus:
2 cups canned chickpeas, liquid reserved
1/2 cup tahini (sesame paste)
1/4 cup extra-virgin olive oil
2 cloves garlic, peeled
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin
1 teaspoon smoked paprika
Juice of 1 lemon
Put everything in a food processor and begin to process; add the chickpea liquid as needed to allow the machine to produce a smooth puree.2. Taste and adjust the seasoning to preference.
Pumpkin Bread
submitted by Trisha Atkinson
3 cups sugar
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
3 1/2 cups flour
4 eggs
1 cup vegetable oil
1/2 cup nuts (optional)
2/3 cup water
1 1/2 cups of canned pumpkin
Preheat oven to 350 degrees. Mix together all the dry ingredients except for flour in a bowl. In another bowl, mix together eggs, oil, pumpkin, and water. Combine the 2 bowls and gradually add your flour, then nuts. Bake for1 hour. Will make 2 small loaves, or a big loaf of bread. Recommended pan use: bundt cake pan.
Pantry Secrets Homemade Bread
submitted by Linda Atwood
10 1/2 cups white bread flour
1/2 cup sugar
1 TBSP salt
3 rounded TBSP saf-instant yeast
3 TBSP liquid lecithin
4 cups hot tap water
Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to the dough after it has finished mixing.) Spray counter and pans with Pam. Shape loaves and cover with a dish towel. Let raise 25 minutes. Bake at 350 degrees for 25 minutes. This recipe makes 4 loaves of bread
**I have extra copies of the recipe which also lists multiple ideas of other uses for the bread plus recipes for the cream cheese filling, cinnamon roll frosting, and italian loaf seasonings.**
Cinnamon Chip Bread
submitted by Vickie Myslinski
**Copies of recipe available from Linda Atwood**
Wednesday, July 22, 2009
JULY: QUICK AND EASY MAIN DISH
Quiche
submitted by Erin Ruy
1 ready-made pie crust
6-10 eggs
1/4-1/2 c. milk, cream or half and half
veggies of your choice: mushrooms, peppers, spinach, onions, tomatoes, zucchini...
meats of your choice: cooked ham, sausage, or bacon
cheeses of your choice: swiss, cheddar, mozzarella, colby...
salt and pepper to taste
Unroll the pie crust into a greased pie plate, rolling and pinching the edges under. Beat the eggs and milk together, add any combination of chopped veggies, meats and cheeses. (If I'm using mushrooms or peppers I will saute them with the onion before adding them to the egg mixture to bring out the flavors).
Bake at 350 for 45-60 minutes or until pie crust is brown on the bottom and center of the quiche is no longer runny.
Note: About 3-5 minutes before the quiche is baked, it puffs up.
This recipe is incredibly forgiving--any combination tastes great--use whatever you have on hand!
My favorite combinations: spinach, onions, ham, swiss cheese bacon, cheddar, onions, tomatoes, zucchini, mushrooms, peppers--pretty much anything in my fridge!
Shrimp Scampi
submitted by Kristin Krotosky
1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
1/2 cup unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
3/4 lb capellini (angel-hair pasta)
1/2 cup chopped fresh flat-leaf parsley
Bring a 6- to 8-quart pot of salted water to a boil.
Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, butter, salt, and pepper and cook over high heat, stirring occasionally, 1 minute or until butter is melted. Stir in shrimp. Remove skillet from heat.
Cook pasta in boiling water until just tender, about 3 minutes then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl.
Potato Soup
submitted by Stephanie Partridge
Bear Creek Potato Soup (you can buy it at Macey's)
Frozen Corn
Follow directions on container. Goes great in bread bowls!
Cheesy Beef Tetrazzini
submitted by Linda Atwood
1 pound ground beef
1 small onion, chopped
15 oz tomato sauce
1/2 tsp. salt
8 oz cream cheese
1 cup cottage cheese
1 cup sour cream
1 green bell pepper, chopped
1/4 cup green onions, sliced
7 oz spaghetti, cooked and drained
1/4 cup grated fresh parmesan cheese
In a skillet cook beef and onion. Drain. Stir in tomato sauce and salt. Bring to a boil. Reduce heat, simmer uncovered for 5 minutes. In a bowl beat cream cheese, cottage cheese, and sour cream till blended. Stir in green pepper, onions, and spaghetti. Transfer to a baking dish. Top with beef mixture. Sprinkle with parmesan cheese. Bake at 350 degrees for 30-35 minutes.
submitted by Erin Ruy
1 ready-made pie crust
6-10 eggs
1/4-1/2 c. milk, cream or half and half
veggies of your choice: mushrooms, peppers, spinach, onions, tomatoes, zucchini...
meats of your choice: cooked ham, sausage, or bacon
cheeses of your choice: swiss, cheddar, mozzarella, colby...
salt and pepper to taste
Unroll the pie crust into a greased pie plate, rolling and pinching the edges under. Beat the eggs and milk together, add any combination of chopped veggies, meats and cheeses. (If I'm using mushrooms or peppers I will saute them with the onion before adding them to the egg mixture to bring out the flavors).
Bake at 350 for 45-60 minutes or until pie crust is brown on the bottom and center of the quiche is no longer runny.
Note: About 3-5 minutes before the quiche is baked, it puffs up.
This recipe is incredibly forgiving--any combination tastes great--use whatever you have on hand!
My favorite combinations: spinach, onions, ham, swiss cheese bacon, cheddar, onions, tomatoes, zucchini, mushrooms, peppers--pretty much anything in my fridge!
Shrimp Scampi
submitted by Kristin Krotosky
1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
1/2 cup unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
3/4 lb capellini (angel-hair pasta)
1/2 cup chopped fresh flat-leaf parsley
Bring a 6- to 8-quart pot of salted water to a boil.
Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, butter, salt, and pepper and cook over high heat, stirring occasionally, 1 minute or until butter is melted. Stir in shrimp. Remove skillet from heat.
Cook pasta in boiling water until just tender, about 3 minutes then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl.
Potato Soup
submitted by Stephanie Partridge
Bear Creek Potato Soup (you can buy it at Macey's)
Frozen Corn
Follow directions on container. Goes great in bread bowls!
Cheesy Beef Tetrazzini
submitted by Linda Atwood
1 pound ground beef
1 small onion, chopped
15 oz tomato sauce
1/2 tsp. salt
8 oz cream cheese
1 cup cottage cheese
1 cup sour cream
1 green bell pepper, chopped
1/4 cup green onions, sliced
7 oz spaghetti, cooked and drained
1/4 cup grated fresh parmesan cheese
In a skillet cook beef and onion. Drain. Stir in tomato sauce and salt. Bring to a boil. Reduce heat, simmer uncovered for 5 minutes. In a bowl beat cream cheese, cottage cheese, and sour cream till blended. Stir in green pepper, onions, and spaghetti. Transfer to a baking dish. Top with beef mixture. Sprinkle with parmesan cheese. Bake at 350 degrees for 30-35 minutes.
Tuesday, June 30, 2009
JUNE: BBQ SIDE DISHES
Gotta-Have-It Brownies
submitted by Trisha Atkinson
Mix:
1 cup soft butter
2 cups sugar
1/3 cup cocoa
Stir in 4 eggs.
Add:
1 ½ cup flour
2 tsp vanilla
¼ tsp salt
1 ½ cups nuts (optional)
Bake at 350 for 20 minutes. Cover with 1 lb. mini marshmallows and bake for another 3 minutes.
Let cool and frost with the following mixed together:
Frosting:
½ cup butter
1/3 cup cocoa
1/3 cup canned evaporated milk
1 2/3 cups of powdered sugar
DILL DIP
submitted by Laura Duvalois
1-1/2 cups sour cream
1/2 cup mayonnaise
1 TBSP. dill weed
1 TBSP. Beaumonde
1 TBSP. finely chopped green onions
Mix and chill. Serve with vegetables.
Cashew Chicken Salad
submitted by Tara Turner
(This recipe makes a HUGE amount! Often times I half it - just remember to half the dressing as well!)
3 C Cooked Chicken
1 Large Can Pineapple Chunks, Drained (Chopped in Half)
3 Cups Red Grapes (In Half)
2 Cups Celery (Chopped)
2 Bags Large or Medium Shell Macaroni
2 Apples (Peeled, Cored, Chopped)
1 Can Sliced Water chestnuts
2 Cans Salted Cashew Halves
Dressing:
6 TBL White Vinegar
3 Cups Mayonnaise
1 Cup Sugar
Oh Henry's
submitted by Tara Turner
1 Cup Sugar
1 Cup Corn Syrup
Bring just to a boil and take off heat
Add: 1 Cup Peanut Butter
Mix
Add: 4 Cups Rice Crispies. Mix well (and fast) and place in greased 9x13 pan
1 6oz pkg Chocolate Chips
1 6oz pkg Butterscotch Chips
Melt together in Microwave (approximately 2 minutes, stirring frequently), and spread on top.
Let finished bars set up for about 1 hour ( if you wait too long, you can't cut them easily)
Pasta Chicken Salad with Sun-Dried Tomatoes, Spinach and Bacon
submitted by Cami Flygare
5 strips bacon, fried and chopped into bite-sized pieces
3-4 green onions, chopped
1 lb tube pasta (I used Cellentani), cooked, drained and cooled to room temperature
1 lb chicken, cooked and shredded (I used ½ of a rotisserie chicken)
4 cups fresh spinach leaves, torn into bite-sized pieces
1/2 cup sun-dried tomatoes, chopped (I used oil-packed, if using dry, plump them in hot water before using)
1/2 cup mayonnaise
4 tablespoons balsamic vinegar
Place the mayonnaise and balsamic vinegar in a small bowl. Whisk well. In a large bowl, combine pasta, bacon, green onions, shredded chicken, spinach leaves and sun-dried tomatoes. Toss lightly. Add about ½ to ¾ of the mayonnaise and vinegar mixture. Toss to combine. Add more dressing if the salad seems dry.
Pasta Salad
submitted by Linda Atwood
1 green bell pepper, chopped
1 red bell pepper, chopped
1 can olives, sliced
2 cans garbanzo beans(I don't like these so I leave them out and just add an extra can of corn)
1 can shoepeg corn
12 oz curly pasta
2 cups mayo
2 cups buttermilk
1 package fiesta ranch dressing mix
Cheddar cheese
Tomatoes
Mix together mayo, buttermilk, and dressing mix. Put in refrigerator and chill. Cook pasta; drain; cool. Combine pasta, peppers, olives, beans, and corn. Add dressing and mix well. Top with grated cheddar cheese and diced tomatoes.
Slush
submitted by Linda Atwood
6 cups water
4 cups sugar
24 oz orange juice concentrate
24 oz lemonade concentrate
2 48 oz cans pineapple juice
Sprite
Place water and sugar in a pot and cook over medium heat until sugar is dissolved. Pour into a large freezer safe container and add orange juice, lemonade, and pineapple juice. Freeze until frozen all the way through. Take out of freezer about an hour before serving. Add sprite.
submitted by Trisha Atkinson
Mix:
1 cup soft butter
2 cups sugar
1/3 cup cocoa
Stir in 4 eggs.
Add:
1 ½ cup flour
2 tsp vanilla
¼ tsp salt
1 ½ cups nuts (optional)
Bake at 350 for 20 minutes. Cover with 1 lb. mini marshmallows and bake for another 3 minutes.
Let cool and frost with the following mixed together:
Frosting:
½ cup butter
1/3 cup cocoa
1/3 cup canned evaporated milk
1 2/3 cups of powdered sugar
DILL DIP
submitted by Laura Duvalois
1-1/2 cups sour cream
1/2 cup mayonnaise
1 TBSP. dill weed
1 TBSP. Beaumonde
1 TBSP. finely chopped green onions
Mix and chill. Serve with vegetables.
Cashew Chicken Salad
submitted by Tara Turner
(This recipe makes a HUGE amount! Often times I half it - just remember to half the dressing as well!)
3 C Cooked Chicken
1 Large Can Pineapple Chunks, Drained (Chopped in Half)
3 Cups Red Grapes (In Half)
2 Cups Celery (Chopped)
2 Bags Large or Medium Shell Macaroni
2 Apples (Peeled, Cored, Chopped)
1 Can Sliced Water chestnuts
2 Cans Salted Cashew Halves
Dressing:
6 TBL White Vinegar
3 Cups Mayonnaise
1 Cup Sugar
Oh Henry's
submitted by Tara Turner
1 Cup Sugar
1 Cup Corn Syrup
Bring just to a boil and take off heat
Add: 1 Cup Peanut Butter
Mix
Add: 4 Cups Rice Crispies. Mix well (and fast) and place in greased 9x13 pan
1 6oz pkg Chocolate Chips
1 6oz pkg Butterscotch Chips
Melt together in Microwave (approximately 2 minutes, stirring frequently), and spread on top.
Let finished bars set up for about 1 hour ( if you wait too long, you can't cut them easily)
Pasta Chicken Salad with Sun-Dried Tomatoes, Spinach and Bacon
submitted by Cami Flygare
5 strips bacon, fried and chopped into bite-sized pieces
3-4 green onions, chopped
1 lb tube pasta (I used Cellentani), cooked, drained and cooled to room temperature
1 lb chicken, cooked and shredded (I used ½ of a rotisserie chicken)
4 cups fresh spinach leaves, torn into bite-sized pieces
1/2 cup sun-dried tomatoes, chopped (I used oil-packed, if using dry, plump them in hot water before using)
1/2 cup mayonnaise
4 tablespoons balsamic vinegar
Place the mayonnaise and balsamic vinegar in a small bowl. Whisk well. In a large bowl, combine pasta, bacon, green onions, shredded chicken, spinach leaves and sun-dried tomatoes. Toss lightly. Add about ½ to ¾ of the mayonnaise and vinegar mixture. Toss to combine. Add more dressing if the salad seems dry.
Pasta Salad
submitted by Linda Atwood
1 green bell pepper, chopped
1 red bell pepper, chopped
1 can olives, sliced
2 cans garbanzo beans(I don't like these so I leave them out and just add an extra can of corn)
1 can shoepeg corn
12 oz curly pasta
2 cups mayo
2 cups buttermilk
1 package fiesta ranch dressing mix
Cheddar cheese
Tomatoes
Mix together mayo, buttermilk, and dressing mix. Put in refrigerator and chill. Cook pasta; drain; cool. Combine pasta, peppers, olives, beans, and corn. Add dressing and mix well. Top with grated cheddar cheese and diced tomatoes.
Slush
submitted by Linda Atwood
6 cups water
4 cups sugar
24 oz orange juice concentrate
24 oz lemonade concentrate
2 48 oz cans pineapple juice
Sprite
Place water and sugar in a pot and cook over medium heat until sugar is dissolved. Pour into a large freezer safe container and add orange juice, lemonade, and pineapple juice. Freeze until frozen all the way through. Take out of freezer about an hour before serving. Add sprite.
Wednesday, May 27, 2009
MAY: MEXICAN
Mexican Layered Dip
submitted by Emily Hauser
8 oz. cream cheese
3 T milk
refried beans
guacamole
shredded cheese
chopped olives
sliced green onions
diced tomatoes
First, line a mixing bowl with plastic wrap. In another bowl combine softened cream cheese and milk. Use a hand mixer to get it really smooth. Carefully spread a layer of cream cheese in the bottom of the mixing bowl, then a layer of guacamole, next a layer of shredded cheese and olives. Repeat the layers once or twice more. Use a single layer of refried beans on the top. Let it firm up in the fridge for a while. To unmold it, place a plate upside down on top of the bowl. Flip it over and remove the plastic wrap. Top with more shredded cheese, green onions, olives and diced tomatoes or salsa.
Beef Chili with Ancho, Mole, and Cumin
submitted by Kristin Krotosky
Ingredients:
Chili:
1 tablespoon cumin seeds
4 bacon slices, chopped
1 4-pound boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes
1 large onion, chopped (about 2 cups)
4 large garlic cloves, chopped
3 1/2 cups (or more) beef broth, divided
1/4 cup pure ancho chile powder*
1/4 cup Texas-style chili powder blend (such as Gebhardt)
1 tablespoon mole paste**
2 teaspoons (or more) salt
2 teaspoons apple cider vinegar
1 1/2 teaspoons dried oregano, crumbled
1 to 2 tablespoons masa (corn tortilla mix)***
1/4 teaspoon cayenne pepper (optional)
Garnishes:
Warm, freshly cooked or drained canned black beans or pinto beans
Chopped white, red, or green onions
Grated cheddar cheese, Monterey Jack cheese, or queso fresco
Sliced fresh or pickled jalapeño chiles
Tortilla chips or oyster crackers
Preparation
For chili:Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mort ar with pestle.
Sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth; bring to boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry, about 2 1/2 hours. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired. DO AHEAD: Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.
For garnishes: Set out garnishes as desired. Ladle chili into bowls and serve.
*Available in the spice section of many supermarkets and at Latin markets.
**Available in the Latin foods section of most supermarkets and at Latin markets.
***Also known as masa harina; available at many supermarkets and at Latin markets.
Sour Cream Burritos
submitted by Trisha Atkinson
Tortillas
Refried beans
1 can cream of chicken soup
8 oz sour cream
Shredded cheddar cheese
Mix together chicken soup and sour cream. Spread half of the mixture on the bottom of a 9x13 pan. Spread refried beans on tortillas and roll up, place in pan. Once filled, spread remaining chicken soup/sour cream mixture over burritos. Top with cheddar cheese, cook at 375 degrees for 30 minutes uncovered.
Lime Cilantro Rice
submitted by Laura Duvalois
3 cups water
4 tsp. chicken bouillon
3 cloves of garlic
½ bunch cilantro
1 tsp. cumin
¾ tsp. salt
1 TBSP butter
½ onion
3 cups rice
Blend cilantro, garlic and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes. When done cooking add the juice of 2 limes.
NOTE: This recipe makes a lot of rice. You may consider cutting everything in half for smaller groups.
Creamy Corn Bread
submitted by Stephanie Partridge
2 large eggs, slightly beaten
2 cans creamed corn1/2 cup corn flour (or cornmeal if you like the heavier texture)
1/2 tsp. baking powder
3/4 tsp. garlic salt (opt)
1/3 cup oil
1/2 lb. shredded cheese
4 oz. green chilies (opt)
olives (opt.)
(you can also add 1/3 cup honey if you want it sweeter)
Mix together everything except the cheese and green chilies (if your using them). Spread half the mixture evenly on a greased pan. Spread half of the shredded cheese and all of the chilies and olives evenly across. Put the rest of the corn mixture across that, then the rest of the cheese, and dot with butter. Bake at 350 until the middle is set and the cheese is golden on the top, usually about 45 minutes.
Coconut Ice Cream
submitted by Erin Ruy
1 cup milk
1 (15 ounce) can cream of coconut (not coconut milk--it's sweeter, found near the margarita drink mix)
1 1/2 cups heavy cream
1-1 1/2 cups sweetened flaked coconut
Spread the coconut on a baking sheet and cook in the oven at 400, stirring if needed, for about 5 minutes or until browned.
Mix the milk, cream of coconut & cream with a mixer or wisk until smooth. Add coconut and freeze according to your ice cream maker's instructions.
Burrito Filling
submitted by Wendy Loveland
1 lb browned hamburger
1 can refried beans
1 can of diced tomaotoes and chiles
Guacamole
submitted by Dianna Andersen
Avocado
Tomato
Garlic powder(little)
Lemon Juice(lots)
Salt(Lots)
Honey Lime Chicken Enchiladas
submitted by Linda Atwood
4 TBSP honey
3 TBSP lime juice
1 TBSP oil
2 tsp. chili powder
1/4 tsp. garlic powder
1 can mild green enchilada sauce(I use a little more than 1 can)
3-4 chicken breasts, cooked and shredded
Mexican cheese, shredded
Tortillas
Mix first 5 ingredients in a bowl. Then add shredded chicken. Fill tortillas with chicken mixture, sprinkle cheese over chicken and roll up. Put a tiny layer of enchilada sauce on the bottom of a 9x13 dish before placing tortillas in. After all tortillas are filled and in the pan, cover the enchiladas with the enchilada sauce and sprinkle with cheese. Bake uncovered for 30 minutes at 350 degrees.
submitted by Emily Hauser
8 oz. cream cheese
3 T milk
refried beans
guacamole
shredded cheese
chopped olives
sliced green onions
diced tomatoes
First, line a mixing bowl with plastic wrap. In another bowl combine softened cream cheese and milk. Use a hand mixer to get it really smooth. Carefully spread a layer of cream cheese in the bottom of the mixing bowl, then a layer of guacamole, next a layer of shredded cheese and olives. Repeat the layers once or twice more. Use a single layer of refried beans on the top. Let it firm up in the fridge for a while. To unmold it, place a plate upside down on top of the bowl. Flip it over and remove the plastic wrap. Top with more shredded cheese, green onions, olives and diced tomatoes or salsa.
Beef Chili with Ancho, Mole, and Cumin
submitted by Kristin Krotosky
Ingredients:
Chili:
1 tablespoon cumin seeds
4 bacon slices, chopped
1 4-pound boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes
1 large onion, chopped (about 2 cups)
4 large garlic cloves, chopped
3 1/2 cups (or more) beef broth, divided
1/4 cup pure ancho chile powder*
1/4 cup Texas-style chili powder blend (such as Gebhardt)
1 tablespoon mole paste**
2 teaspoons (or more) salt
2 teaspoons apple cider vinegar
1 1/2 teaspoons dried oregano, crumbled
1 to 2 tablespoons masa (corn tortilla mix)***
1/4 teaspoon cayenne pepper (optional)
Garnishes:
Warm, freshly cooked or drained canned black beans or pinto beans
Chopped white, red, or green onions
Grated cheddar cheese, Monterey Jack cheese, or queso fresco
Sliced fresh or pickled jalapeño chiles
Tortilla chips or oyster crackers
Preparation
For chili:Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mort ar with pestle.
Sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth; bring to boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry, about 2 1/2 hours. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired. DO AHEAD: Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.
For garnishes: Set out garnishes as desired. Ladle chili into bowls and serve.
*Available in the spice section of many supermarkets and at Latin markets.
**Available in the Latin foods section of most supermarkets and at Latin markets.
***Also known as masa harina; available at many supermarkets and at Latin markets.
Sour Cream Burritos
submitted by Trisha Atkinson
Tortillas
Refried beans
1 can cream of chicken soup
8 oz sour cream
Shredded cheddar cheese
Mix together chicken soup and sour cream. Spread half of the mixture on the bottom of a 9x13 pan. Spread refried beans on tortillas and roll up, place in pan. Once filled, spread remaining chicken soup/sour cream mixture over burritos. Top with cheddar cheese, cook at 375 degrees for 30 minutes uncovered.
Lime Cilantro Rice
submitted by Laura Duvalois
3 cups water
4 tsp. chicken bouillon
3 cloves of garlic
½ bunch cilantro
1 tsp. cumin
¾ tsp. salt
1 TBSP butter
½ onion
3 cups rice
Blend cilantro, garlic and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes. When done cooking add the juice of 2 limes.
NOTE: This recipe makes a lot of rice. You may consider cutting everything in half for smaller groups.
Creamy Corn Bread
submitted by Stephanie Partridge
2 large eggs, slightly beaten
2 cans creamed corn1/2 cup corn flour (or cornmeal if you like the heavier texture)
1/2 tsp. baking powder
3/4 tsp. garlic salt (opt)
1/3 cup oil
1/2 lb. shredded cheese
4 oz. green chilies (opt)
olives (opt.)
(you can also add 1/3 cup honey if you want it sweeter)
Mix together everything except the cheese and green chilies (if your using them). Spread half the mixture evenly on a greased pan. Spread half of the shredded cheese and all of the chilies and olives evenly across. Put the rest of the corn mixture across that, then the rest of the cheese, and dot with butter. Bake at 350 until the middle is set and the cheese is golden on the top, usually about 45 minutes.
Coconut Ice Cream
submitted by Erin Ruy
1 cup milk
1 (15 ounce) can cream of coconut (not coconut milk--it's sweeter, found near the margarita drink mix)
1 1/2 cups heavy cream
1-1 1/2 cups sweetened flaked coconut
Spread the coconut on a baking sheet and cook in the oven at 400, stirring if needed, for about 5 minutes or until browned.
Mix the milk, cream of coconut & cream with a mixer or wisk until smooth. Add coconut and freeze according to your ice cream maker's instructions.
Burrito Filling
submitted by Wendy Loveland
1 lb browned hamburger
1 can refried beans
1 can of diced tomaotoes and chiles
Guacamole
submitted by Dianna Andersen
Avocado
Tomato
Garlic powder(little)
Lemon Juice(lots)
Salt(Lots)
Honey Lime Chicken Enchiladas
submitted by Linda Atwood
4 TBSP honey
3 TBSP lime juice
1 TBSP oil
2 tsp. chili powder
1/4 tsp. garlic powder
1 can mild green enchilada sauce(I use a little more than 1 can)
3-4 chicken breasts, cooked and shredded
Mexican cheese, shredded
Tortillas
Mix first 5 ingredients in a bowl. Then add shredded chicken. Fill tortillas with chicken mixture, sprinkle cheese over chicken and roll up. Put a tiny layer of enchilada sauce on the bottom of a 9x13 dish before placing tortillas in. After all tortillas are filled and in the pan, cover the enchiladas with the enchilada sauce and sprinkle with cheese. Bake uncovered for 30 minutes at 350 degrees.
Monday, May 4, 2009
APRIL: SALADS
Strawberry, Pinenuts and Feta Salad with a Zesty Lemon Dressing
submitted by Brittany Richardson
3T fresh lemon juice
3T sugar
1/2 tbsp Dijon mustard
1/2 tbsp grated lemon rind
1/4 cup canola or light olive oil
3 cups fresh spinach
1 cup fresh strawberries ,sliced
1/2 cup toasted pine nuts
Feta cheese to taste
In blender combine lemon juice, sugar, mustard, grated lemon rind and oil. Pulse until mixture is combined , thickened and sugar is dissolved.
In a large bowl, toss together spinach, strawberries, nuts and feta. Toss with enough dressing to coat.
Teriyaki Chicken Salad with Raspberry Dressing
submitted by Jill Castle
1 package tossed salad mix
2 cans mandarin oranges
1 bottle teriyaki marinade
4 chicken breasts
6 mushrooms
1 cucumber
1 can chow mein noodles
4 Tbsp sesame seeds
Alphalfa Sprouts
1 bunch green onions, sliced
Marinate Chicken in teriyaki overnight. Cook chicken and mix into all the above ingredients.
Dressing:
1/2 cup vinegar
3/4 cup sugar
1/4 cup frozen raspberries, thawed
1 Tbsp dry basil
1 Tbsp dry mustard
2 cups mayonnaise
1 Tbsp sesame oil
1 Tbsp salt
1/2 cup onions, chopped
Place vinegar, sugar, raspberries, sesame oil and onions in blender. Blend until onions are fine. Pour into bowl; mix in may and other seasonings; chill.
Crunchy Oriental Chicken Salad
submitted by Stephanie Partridge
2 Tbsp. butter or margarine
1 pkg. Oriental-flavor ramen noodle soup mix
2 Tbsp. sesame seed
1/4 cup sugar
1/4 cup vinegar
1 Tbsp. sesame or vegetable oil
1/2 tsp. pepper
2 cups cut up cooked chicken
1/4 cup dried roasted peanuts
4 medium green onions, sliced up small (opt.)
1 bag coleslaw mix (16 oz)
1 can mandarin orange segments, drained (11 oz)
In skillet, melt butter over medium heat. Stir in seasoning packet from soup mix. Break block of noodles into bite-size pieces over skillet; stir into butter mixture. Cook noodles 2 minutes, stirring occasionally. Stir in sesame seed. Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown; remove from heat. In large glass or plastic bowl, mix sugar, vinegar, oil and pepper. Add noodle mixture and remaining ingredients; toss. Serve immediately.
Orange Jello Tapioca Salad
submitted by Trisha Atkinson
2 small packages of instant tapioca pudding
1 small package of orange Jello-O
2 small cans of mandarin oranges (drained)
1 can of crushed pineapple (drained)
1 8 oz container of thawed whipped topping
Directions:
-Combine 3 cups of water with all packages of tapioca and Jell-O
-Heat to a rolling boil
-Remove from heat
-Let cool and add fruit and whipped topping. Mix well.
-Chill
Bow Tie Pasta Salad
submitted by Laura Duvalois
Dressing:
1 c. mayonnaise
1/2 c. sugar
1/2 c. white vinegar
Make the night before (if possible). I use a wire whip to mix it together.
*You may want to make 1 ½ or two recipes of the dressing. The pasta seems to absorb a lot of the dressing after it has been mixed together and is chilling. I like to save some so that I can add a small amount after it has chilled for a couple of hours and then just a small amount before serving.
1 Pkg. Bow Tie Pasta
Broccoli Flowerets – about 2 stalks
1/4 to 1/3 of a Cauliflower -
1/4 to a 1/3 of a Red Onion
1/3 to 1/2 lb. Bacon
1 – 2.25 oz pkg. Blanched Slivered Almonds
Sugar
Cook pasta according to directions, drain and rinse with cold water.
Cut broccoli into small flowerets.
Cut the cauliflower into very tiny flowerets – about the size of pea or slightly larger. Try not to use stems.
Dice red onion into very tiny pieces
Cook the bacon – I cut it up with kitchen shears and then cook it or you can cook and then crumble.
Caramelize almonds by melting 1/4 cup sugar on medium heat. Add nuts, stir quick and put on wax paper or foil to cool. If they stick together, break apart into small pieces.
Add all ingredients together and add dressing.
Roquefort Pear Salad
submitted by Erin Ruy
1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Broccoli Salad
submitted by Risa Bakker
1 head broccoli (large w/ flowerets cut)
1 lb. crumbled bacon
1 cup cheese
1 cup purple onion
Toss all together.
Dressing:
1/2 cup mayo
1/4 cup sugar
1 1/2 tbs. red wine vinegar
Mix together and add to tossed ingredients.
(Note: I used packaged bacon bits without measuring, and used much less onion. Adjust according to your preference.)
Four Berry Salad
submitted by Linda Atwood
SALAD:
Hearts of Romaine
Strawberries, sliced
Blackberries
Raspberries
Blueberries
Carmelized Pecans
8 oz monteray jack cheese, shredded
DRESSING:
3 TBSP dried minced onion
2/3 cup cider vinegar
1 1/2 cups sugar
1 TBSP dry mustard
3 TBSP poppy seeds
2 cups oil
To carmelize pecans, melt 3 TBSP butter, 2 TBSP brown sugar, and 1 TBSP sugar over medium heat. Add one cup of chopped pecans. Cook 2-3 minutes stirring constantly until carmelized. Be careful not to burn. Pour onto wax paper to cool.
To make dressing, mix all ingredients in a blender. Add oil last, slowly.
In a bowl mix together romaine, cheese, and pecans. Add dressing and toss well. Add in fruit; toss carefully.
**The recipe for the dressing makes quite a bit, so you may want to just make half a recipe.
submitted by Brittany Richardson
3T fresh lemon juice
3T sugar
1/2 tbsp Dijon mustard
1/2 tbsp grated lemon rind
1/4 cup canola or light olive oil
3 cups fresh spinach
1 cup fresh strawberries ,sliced
1/2 cup toasted pine nuts
Feta cheese to taste
In blender combine lemon juice, sugar, mustard, grated lemon rind and oil. Pulse until mixture is combined , thickened and sugar is dissolved.
In a large bowl, toss together spinach, strawberries, nuts and feta. Toss with enough dressing to coat.
Teriyaki Chicken Salad with Raspberry Dressing
submitted by Jill Castle
1 package tossed salad mix
2 cans mandarin oranges
1 bottle teriyaki marinade
4 chicken breasts
6 mushrooms
1 cucumber
1 can chow mein noodles
4 Tbsp sesame seeds
Alphalfa Sprouts
1 bunch green onions, sliced
Marinate Chicken in teriyaki overnight. Cook chicken and mix into all the above ingredients.
Dressing:
1/2 cup vinegar
3/4 cup sugar
1/4 cup frozen raspberries, thawed
1 Tbsp dry basil
1 Tbsp dry mustard
2 cups mayonnaise
1 Tbsp sesame oil
1 Tbsp salt
1/2 cup onions, chopped
Place vinegar, sugar, raspberries, sesame oil and onions in blender. Blend until onions are fine. Pour into bowl; mix in may and other seasonings; chill.
Crunchy Oriental Chicken Salad
submitted by Stephanie Partridge
2 Tbsp. butter or margarine
1 pkg. Oriental-flavor ramen noodle soup mix
2 Tbsp. sesame seed
1/4 cup sugar
1/4 cup vinegar
1 Tbsp. sesame or vegetable oil
1/2 tsp. pepper
2 cups cut up cooked chicken
1/4 cup dried roasted peanuts
4 medium green onions, sliced up small (opt.)
1 bag coleslaw mix (16 oz)
1 can mandarin orange segments, drained (11 oz)
In skillet, melt butter over medium heat. Stir in seasoning packet from soup mix. Break block of noodles into bite-size pieces over skillet; stir into butter mixture. Cook noodles 2 minutes, stirring occasionally. Stir in sesame seed. Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown; remove from heat. In large glass or plastic bowl, mix sugar, vinegar, oil and pepper. Add noodle mixture and remaining ingredients; toss. Serve immediately.
Orange Jello Tapioca Salad
submitted by Trisha Atkinson
2 small packages of instant tapioca pudding
1 small package of orange Jello-O
2 small cans of mandarin oranges (drained)
1 can of crushed pineapple (drained)
1 8 oz container of thawed whipped topping
Directions:
-Combine 3 cups of water with all packages of tapioca and Jell-O
-Heat to a rolling boil
-Remove from heat
-Let cool and add fruit and whipped topping. Mix well.
-Chill
Bow Tie Pasta Salad
submitted by Laura Duvalois
Dressing:
1 c. mayonnaise
1/2 c. sugar
1/2 c. white vinegar
Make the night before (if possible). I use a wire whip to mix it together.
*You may want to make 1 ½ or two recipes of the dressing. The pasta seems to absorb a lot of the dressing after it has been mixed together and is chilling. I like to save some so that I can add a small amount after it has chilled for a couple of hours and then just a small amount before serving.
1 Pkg. Bow Tie Pasta
Broccoli Flowerets – about 2 stalks
1/4 to 1/3 of a Cauliflower -
1/4 to a 1/3 of a Red Onion
1/3 to 1/2 lb. Bacon
1 – 2.25 oz pkg. Blanched Slivered Almonds
Sugar
Cook pasta according to directions, drain and rinse with cold water.
Cut broccoli into small flowerets.
Cut the cauliflower into very tiny flowerets – about the size of pea or slightly larger. Try not to use stems.
Dice red onion into very tiny pieces
Cook the bacon – I cut it up with kitchen shears and then cook it or you can cook and then crumble.
Caramelize almonds by melting 1/4 cup sugar on medium heat. Add nuts, stir quick and put on wax paper or foil to cool. If they stick together, break apart into small pieces.
Add all ingredients together and add dressing.
Roquefort Pear Salad
submitted by Erin Ruy
1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Broccoli Salad
submitted by Risa Bakker
1 head broccoli (large w/ flowerets cut)
1 lb. crumbled bacon
1 cup cheese
1 cup purple onion
Toss all together.
Dressing:
1/2 cup mayo
1/4 cup sugar
1 1/2 tbs. red wine vinegar
Mix together and add to tossed ingredients.
(Note: I used packaged bacon bits without measuring, and used much less onion. Adjust according to your preference.)
Four Berry Salad
submitted by Linda Atwood
SALAD:
Hearts of Romaine
Strawberries, sliced
Blackberries
Raspberries
Blueberries
Carmelized Pecans
8 oz monteray jack cheese, shredded
DRESSING:
3 TBSP dried minced onion
2/3 cup cider vinegar
1 1/2 cups sugar
1 TBSP dry mustard
3 TBSP poppy seeds
2 cups oil
To carmelize pecans, melt 3 TBSP butter, 2 TBSP brown sugar, and 1 TBSP sugar over medium heat. Add one cup of chopped pecans. Cook 2-3 minutes stirring constantly until carmelized. Be careful not to burn. Pour onto wax paper to cool.
To make dressing, mix all ingredients in a blender. Add oil last, slowly.
In a bowl mix together romaine, cheese, and pecans. Add dressing and toss well. Add in fruit; toss carefully.
**The recipe for the dressing makes quite a bit, so you may want to just make half a recipe.
Monday, March 23, 2009
MARCH: APPETIZERS
Nachos
submitted by Risa Bakker
Tortilla Chips
Refried Beans
Shredded Cheese
Salsa
Spread tortilla chips on a microwaveable plate. Spoon on refried beans. Cover with shredded cheese. Microwave until cheese is almost melted. Spoon on salsa and finish melting cheese.
Black Bean Salsa
submitted by Laura Duvalois
1 can of black beans, drained
1 (12 oz.) can of Green Giant white shoepeg corn, drained
1/4 to 1/3 of a red onion, diced
3 to 4 Roma tomatoes, diced
1 to 2 ripe avocados, diced
Fresh cilantro, snipped (I used about 1/4 cup)
1/4 tsp (or to taste) Cajun Creole seasoing "Cajun's Choice" (I couldn't find this at Walmart so I bought "Tony Cachere's Original Creole Seasoning" and I used 1 tsp.)
Mix everything together but the avocados and black beans. Add avocados and black beans just before serving. Serve with tortilla chips.
Brie en Croute
Submitted by Brittany Richardson
1 sheet frozen puff pastry, pre-packaged (NOT phyllo dough!!)
1 Tb butter
1/2 c pecans or slivered almonds
1/8 tsp cinnamon
1 8oz wheel of Brie
1/4 c brown sugar
1 egg, beaten
1. Preheat oven to 375 degrees.
2. Defrost puff pastry for approximately 15-20 minutes and unfold.
3. In a saucepan, melt the butter over medium heat. Saute the nuts in the butter until golden brown, about 5 minutes. Add the cinnamon and stir until nuts are coated well.
4. Lay the puff pastry out on a flat surface. Place the Brie in the center of the pastry. Place the nut mixture on top of the Brie and sprinkle with the brown sugar. Gather up the edges the of the pastry, pressing around the Brie - gently squeezing together the excess dough to seal the cheese inside the pastry. Gather the dough at the top and tie with a piece of kitchen twine. **you may need to gently roll the dough out with a rolling pin to make it big enough to gather over Brie**
5. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown. Serve with crackers and/or fresh fruit.
Best Ever Easy Salsa
submitted by Kris Thorne
2 cans Western Family Mexican Stewed tomatoes
1 Anaheim Pepper, washed and seeded
1/2 to 1 serrano pepper, washed and seeded
1/3 bunch cilantro, washed
Put all into blender or food processor until blended.
Add 1-2 tablespoons brown sugar (I use 1 tablespoon Agave Nectar)
Blend again
If you like your salsa chunky, add chopped onions, chopped green onions, or roasted red and green peppers to the blended mix and stir.
Serve chilled with corn chips.
Puffs
submitted by Erin Ruy
8oz cream cheese, softened
1 cup shredded cheese
4oz diced jalapeno peppers
2 cloves garlic, pressed
3 green onions, diced
1 16oz package wonton wrappers
In a bowl, mix cream cheese, shredded cheese, jalapeno peppers, garlic, and green onions. Place the wonton wrapper in a greased tiny muffin tin. Put 1 1/2 teaspoons cream cheese mixture in each. Wrap the wrapper up around the filling. Then drizzle 1/4 tsp. butter over the wrapper and bake at 375 for 12-15 minutes or until golden brown.
Cheese Ball
submitted by Linda Atwood
2 8-ounce packages cream cheese, softened
8oz can crushed pineapple, drained
2 cups chopped walnuts, divided( 1 cup inside, 1 cup outside)
1/4 cup green bell pepper, finely chopped
2 teaspoon onion, finely chopped
1 teaspoon seasoned salt
Mix all ingredients together. Form into a ball. Roll into reserved nuts. Chill
submitted by Risa Bakker
Tortilla Chips
Refried Beans
Shredded Cheese
Salsa
Spread tortilla chips on a microwaveable plate. Spoon on refried beans. Cover with shredded cheese. Microwave until cheese is almost melted. Spoon on salsa and finish melting cheese.
Black Bean Salsa
submitted by Laura Duvalois
1 can of black beans, drained
1 (12 oz.) can of Green Giant white shoepeg corn, drained
1/4 to 1/3 of a red onion, diced
3 to 4 Roma tomatoes, diced
1 to 2 ripe avocados, diced
Fresh cilantro, snipped (I used about 1/4 cup)
1/4 tsp (or to taste) Cajun Creole seasoing "Cajun's Choice" (I couldn't find this at Walmart so I bought "Tony Cachere's Original Creole Seasoning" and I used 1 tsp.)
Mix everything together but the avocados and black beans. Add avocados and black beans just before serving. Serve with tortilla chips.
Brie en Croute
Submitted by Brittany Richardson
1 sheet frozen puff pastry, pre-packaged (NOT phyllo dough!!)
1 Tb butter
1/2 c pecans or slivered almonds
1/8 tsp cinnamon
1 8oz wheel of Brie
1/4 c brown sugar
1 egg, beaten
1. Preheat oven to 375 degrees.
2. Defrost puff pastry for approximately 15-20 minutes and unfold.
3. In a saucepan, melt the butter over medium heat. Saute the nuts in the butter until golden brown, about 5 minutes. Add the cinnamon and stir until nuts are coated well.
4. Lay the puff pastry out on a flat surface. Place the Brie in the center of the pastry. Place the nut mixture on top of the Brie and sprinkle with the brown sugar. Gather up the edges the of the pastry, pressing around the Brie - gently squeezing together the excess dough to seal the cheese inside the pastry. Gather the dough at the top and tie with a piece of kitchen twine. **you may need to gently roll the dough out with a rolling pin to make it big enough to gather over Brie**
5. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown. Serve with crackers and/or fresh fruit.
Best Ever Easy Salsa
submitted by Kris Thorne
2 cans Western Family Mexican Stewed tomatoes
1 Anaheim Pepper, washed and seeded
1/2 to 1 serrano pepper, washed and seeded
1/3 bunch cilantro, washed
Put all into blender or food processor until blended.
Add 1-2 tablespoons brown sugar (I use 1 tablespoon Agave Nectar)
Blend again
If you like your salsa chunky, add chopped onions, chopped green onions, or roasted red and green peppers to the blended mix and stir.
Serve chilled with corn chips.
Puffs
submitted by Erin Ruy
8oz cream cheese, softened
1 cup shredded cheese
4oz diced jalapeno peppers
2 cloves garlic, pressed
3 green onions, diced
1 16oz package wonton wrappers
In a bowl, mix cream cheese, shredded cheese, jalapeno peppers, garlic, and green onions. Place the wonton wrapper in a greased tiny muffin tin. Put 1 1/2 teaspoons cream cheese mixture in each. Wrap the wrapper up around the filling. Then drizzle 1/4 tsp. butter over the wrapper and bake at 375 for 12-15 minutes or until golden brown.
Cheese Ball
submitted by Linda Atwood
2 8-ounce packages cream cheese, softened
8oz can crushed pineapple, drained
2 cups chopped walnuts, divided( 1 cup inside, 1 cup outside)
1/4 cup green bell pepper, finely chopped
2 teaspoon onion, finely chopped
1 teaspoon seasoned salt
Mix all ingredients together. Form into a ball. Roll into reserved nuts. Chill
Tuesday, February 24, 2009
FEBRUARY: DESSERTS
Black Bottom Cupcakes
submitted by Risa Bakker
Filling: 8 oz. cream cheese
1 egg
1/3 cup sugar
1/8 tsp. salt
Mix and add 6 oz. pkg. chocolate chips.
Sift together: 1 ½ cups flour
¼ cup cocoa
1 tsp. soda
1 cup sugar
½ tsp. salt
Add 1 cup water, 1/3 cup oil, 1 T. vinegar and ½ tsp. vanilla. Fill muffin cups half full of batter. Add spoonful of cream cheese mixture. Sprinkle with sugar. Bake at 350˚ for 30-35 minutes.
Note: To make a bundt cake, bake for 50 – 60 minutes.
Peanut Butter Cups
submitted by Risa Bakker
2 c. peanut butter
3/4 c. butter/margarine
3/4 c. brown sugar
3 3/4 c. powdered sugar
1 tsp. vanilla
1 pkg. chocolate chips
Combine peanut butter, butter, and brown sugar. Add powdered sugar and vanilla. Knead until well blended. Press into 9x13 pan. Melt chocolate chips and spread over peanut butter mixture. Cut into squares after chocolate sets.
Peanut Butter Brownies
submitted by Brooke Nield
Brownies:
3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour
1 cup roasted salted peanuts, coarsely chopped (optional)
Frosting and ganache:
1 cup chunky peanut butter (do not use natural or old-fashioned)
1/2 cup (1 stick) unsalted butter, divided, room temperature (divided)
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract
7 ounces bittersweet or semisweet chocolate, chopped
For brownies: Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.
Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.
For frosting and ganache: Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.
Pumpkin Chiffon Pie
submitted by Kris Thorne
1 envelope unflavored gelatin
3/4 cup sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
3/4 cup milk
2 large eggs, separated, yolks beaten
1 cup canned pumpkin
1/2 cup heavy cream - whipped
1 - 9" graham cracker crust
Topping:
2 pints heavy cream - whipped
shaved dark chocolate
Combine gelatin, 1/2 cup sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set - about 1 hour.
In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar and continue beating until stiff peaks form. FOLD in 1/2 cup of whipped cream. Fold egg white mixture into filling. Pour filling into pie crust and chill for 1 hour.
Just before serving, top with remaining whipped cream and sprinkle with shaved dark chocolate.
Option - I use spray whipped cream for topping.
Brownie Trifle
Submitted by Jill Castle
1 pint heavy whipping cream
1 large box (6 oz) chocolate pudding
1 brownie mix
1 snickers bar/ skor candy bar
handful of raspberries (frozen or fresh)
Bake brownies; prepare whipping cream and pudding
Using a trifle dish, break up brownies into chunks then layer pudding on top of the brownie chunks then layer whipped cream on pudding. Repeat three-four times. Top with candy bar pieces and raspberries.
Pavlova
submitted by Emily Hauser
3 egg whites
1 1/2 cups sugar
1 1/2 teaspoons vanilla
1 1/2 teaspoons vinegar or lemon juice
1/4 cup boiling water
whipped cream
sliced fresh fruit: peaches, strawberries, bananas, kiwi, pineapple
Preheat oven to 450 degrees F. Bring egg whites to room temperature. Line a baking sheet with foil. Using an 8-inch round cake pan as a guide, draw a circle on the foil.
In a large electric mixer bowl, beat together egg whites, sugar, vanilla, vinegar or lemon juice and boiling water. Beat on high speed for about 12 minutes, scraping bowl constantly, until stiff peaks form and mixture holds its shape, but is not dry. Spread the mixture onto the circle on the baking tray. Shape into a pie-shell form with a spoon, making the bottom 1/2 inch thick and the sides 2 1/2 to 3 inches high. Form the edges into peaks or make a rim around the edge. Place baking sheet into center of pre-heated oven and turn oven off. Let stand 4 to 5 hours. Do not open oven door.
To serve: Remove meringue shell from foil and place on a serving plate. Spread whipped cream in shell. Arrange slice fruit on top of whipped cream and top with another dollop of whipped cream. Cut and serve immediately. Serves 8 to 10.
Cereal Goo
submitted by Trisha Atkinson
2 sticks butter
1/2 cup sugar
1/4 cup brown sugar
1 bag mini marshmallows
1 box rice chex cereal
Continuously stir the first three ingredients together until melted. Add marshmallows. Once marshmallows are fully melted continue to stir for exactly two minutes--no more! Add cereal and mix well. Spread on to a cookie sheet to cool. Enjoy!
Strawberry Chocolate Mousse Cake
submitted by Erin Ruy
2 cups graham cracker crumbs
6 TBSP butter, melted
1 pint fresh strawberries, halved
2 cups semi-sweet chocolate chips
1/2 cup water
2 TBSP light corn syrup
1/2 cup heavy whipping cream
In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of a 9-inch springform pan. Stand strawberry halves about pan, touching, side-by-side, pointed ends up, with cut sides against the side of pan. Bake 10 minutes at 350.
Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
While chocolate cools, in a large mixer bowl, beat 1/2 cups of the cream to form stiff peaks. With a rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan. Level top. Points of strawberries might extend about the chocolate mixture. Cover and refrigerate for 4 to 24 hours.
Marshmallow Brownies
submitted by Linda Atwood
Mix together:
1 cup softened butter
2 cups sugar
1/2 cup cocoa
Add:
4 eggs
Mix well, then add:
1 1/2 cups flour
2 tsp. vanilla
1/4 tsp. salt
Spread onto a 1 inch deep cookie sheet and bake for 20 minutes at 350. After done baking place 1/2 pound of mini marshmallows over the top until brownies are covered. Return to the oven for 3 more minutes. Cool completely.
Frosting:
1 2/3 cup powdered sugar
1/2 cup softened butter
1/3 cup cocoa
1/3 cup evaporated milk
submitted by Risa Bakker
Filling: 8 oz. cream cheese
1 egg
1/3 cup sugar
1/8 tsp. salt
Mix and add 6 oz. pkg. chocolate chips.
Sift together: 1 ½ cups flour
¼ cup cocoa
1 tsp. soda
1 cup sugar
½ tsp. salt
Add 1 cup water, 1/3 cup oil, 1 T. vinegar and ½ tsp. vanilla. Fill muffin cups half full of batter. Add spoonful of cream cheese mixture. Sprinkle with sugar. Bake at 350˚ for 30-35 minutes.
Note: To make a bundt cake, bake for 50 – 60 minutes.
Peanut Butter Cups
submitted by Risa Bakker
2 c. peanut butter
3/4 c. butter/margarine
3/4 c. brown sugar
3 3/4 c. powdered sugar
1 tsp. vanilla
1 pkg. chocolate chips
Combine peanut butter, butter, and brown sugar. Add powdered sugar and vanilla. Knead until well blended. Press into 9x13 pan. Melt chocolate chips and spread over peanut butter mixture. Cut into squares after chocolate sets.
Peanut Butter Brownies
submitted by Brooke Nield
Brownies:
3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour
1 cup roasted salted peanuts, coarsely chopped (optional)
Frosting and ganache:
1 cup chunky peanut butter (do not use natural or old-fashioned)
1/2 cup (1 stick) unsalted butter, divided, room temperature (divided)
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract
7 ounces bittersweet or semisweet chocolate, chopped
For brownies: Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.
Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.
For frosting and ganache: Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.
Pumpkin Chiffon Pie
submitted by Kris Thorne
1 envelope unflavored gelatin
3/4 cup sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
3/4 cup milk
2 large eggs, separated, yolks beaten
1 cup canned pumpkin
1/2 cup heavy cream - whipped
1 - 9" graham cracker crust
Topping:
2 pints heavy cream - whipped
shaved dark chocolate
Combine gelatin, 1/2 cup sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set - about 1 hour.
In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar and continue beating until stiff peaks form. FOLD in 1/2 cup of whipped cream. Fold egg white mixture into filling. Pour filling into pie crust and chill for 1 hour.
Just before serving, top with remaining whipped cream and sprinkle with shaved dark chocolate.
Option - I use spray whipped cream for topping.
Brownie Trifle
Submitted by Jill Castle
1 pint heavy whipping cream
1 large box (6 oz) chocolate pudding
1 brownie mix
1 snickers bar/ skor candy bar
handful of raspberries (frozen or fresh)
Bake brownies; prepare whipping cream and pudding
Using a trifle dish, break up brownies into chunks then layer pudding on top of the brownie chunks then layer whipped cream on pudding. Repeat three-four times. Top with candy bar pieces and raspberries.
Pavlova
submitted by Emily Hauser
3 egg whites
1 1/2 cups sugar
1 1/2 teaspoons vanilla
1 1/2 teaspoons vinegar or lemon juice
1/4 cup boiling water
whipped cream
sliced fresh fruit: peaches, strawberries, bananas, kiwi, pineapple
Preheat oven to 450 degrees F. Bring egg whites to room temperature. Line a baking sheet with foil. Using an 8-inch round cake pan as a guide, draw a circle on the foil.
In a large electric mixer bowl, beat together egg whites, sugar, vanilla, vinegar or lemon juice and boiling water. Beat on high speed for about 12 minutes, scraping bowl constantly, until stiff peaks form and mixture holds its shape, but is not dry. Spread the mixture onto the circle on the baking tray. Shape into a pie-shell form with a spoon, making the bottom 1/2 inch thick and the sides 2 1/2 to 3 inches high. Form the edges into peaks or make a rim around the edge. Place baking sheet into center of pre-heated oven and turn oven off. Let stand 4 to 5 hours. Do not open oven door.
To serve: Remove meringue shell from foil and place on a serving plate. Spread whipped cream in shell. Arrange slice fruit on top of whipped cream and top with another dollop of whipped cream. Cut and serve immediately. Serves 8 to 10.
Cereal Goo
submitted by Trisha Atkinson
2 sticks butter
1/2 cup sugar
1/4 cup brown sugar
1 bag mini marshmallows
1 box rice chex cereal
Continuously stir the first three ingredients together until melted. Add marshmallows. Once marshmallows are fully melted continue to stir for exactly two minutes--no more! Add cereal and mix well. Spread on to a cookie sheet to cool. Enjoy!
Strawberry Chocolate Mousse Cake
submitted by Erin Ruy
2 cups graham cracker crumbs
6 TBSP butter, melted
1 pint fresh strawberries, halved
2 cups semi-sweet chocolate chips
1/2 cup water
2 TBSP light corn syrup
1/2 cup heavy whipping cream
In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of a 9-inch springform pan. Stand strawberry halves about pan, touching, side-by-side, pointed ends up, with cut sides against the side of pan. Bake 10 minutes at 350.
Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.
While chocolate cools, in a large mixer bowl, beat 1/2 cups of the cream to form stiff peaks. With a rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan. Level top. Points of strawberries might extend about the chocolate mixture. Cover and refrigerate for 4 to 24 hours.
Marshmallow Brownies
submitted by Linda Atwood
Mix together:
1 cup softened butter
2 cups sugar
1/2 cup cocoa
Add:
4 eggs
Mix well, then add:
1 1/2 cups flour
2 tsp. vanilla
1/4 tsp. salt
Spread onto a 1 inch deep cookie sheet and bake for 20 minutes at 350. After done baking place 1/2 pound of mini marshmallows over the top until brownies are covered. Return to the oven for 3 more minutes. Cool completely.
Frosting:
1 2/3 cup powdered sugar
1/2 cup softened butter
1/3 cup cocoa
1/3 cup evaporated milk
Sunday, January 18, 2009
JANUARY: SOUPS
Chicken Cream Cheese Soup
submitted by Rachel Terry
1 lb chicken (breasts or combination)
1 onion, diced
1-2 Tb butter
2 handfuls baby carrots (about 2 cups sliced small)
4-5 potatoes, diced small
1 c milk
1/4 c flour
8 oz package cream cheese
1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.
2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.
3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.
Creamy Chicken Noodle Soup
Submitted by Trish Atkinson
2-3 large cooked, cut-up or shredded chicken breasts (I boil my chicken)
Noodles (I use 1/2 a bag of "Country Pasta" - homemade style egg pasta
(don't use egg noodles, they fall apart))
1-2 cups of carrots
1-2 cups of celery
1/2 of a large onion
4 bouillon cubes
3 cans of chicken broth
1 can evaporated milk
1 can cream of chicken soup
In a large pot combine chicken broth and bouillon cubes on med heat until
cubes are dissolved. Then add chicken, noodles, carrots, celery, and onion.
Bring to a simmer and simmer until vegetables are tender. Then add
evaporated milk and cream of chicken soup and mix well. Eat and enjoy!!
Total prep cook time is about 1 hour.
Mimi's Cafe Corn Chowder
Submitted by Brooke Nield
2 TB Butter or Margarine
6 TB Onion, Chopped
3/4 C. Celery, Large Dice
2 - 2 1/2 C. Hot Water
2+ Cups Raw Potato, Peeled and Cut into 1/2 " Cubes
1 Quart Half & Half
2 C. Frozen Corn, Thawed
2 TB Sugar
2 tsp. Salt
1 Pinch White Pepper
3 TB Flour
On medium heat, melt butter, and simmer onion and celery until soft, but not brown.
Add water, potato, corn, and seasonings. Cover and simmer for about 30 minutes, until potatoes are tender.
Whisk flour into 1 C of the half & half, and stir into the soup. Add the remaining 3 C. of half & half. Simmer for about 15 minutes, until the soup has thickened to a creamy consistency (I actually let it simmer for about an hour).
Ribollitta
(Italian Bean and Rustic Bread Soup)
Submitted by Brittany Richardson
1/4 c olive oil
1 large onion, chopped
1-2 carrots, peeled and chopped
2 ribs celery, chopped
3 cloves garlic, minced
28 oz can Italian tomatoes, crushed or pureed
6-8 cups chicken broth
2 15oz cans great northern beans (don't drain)
salt to taste (or bouillon)
1 tsp dried red pepper flakes
1 bunch Swiss chard, tough ends removed, green leaves coarsely chopped (spinach or kale will work as well but Swiss chard is best)
Dried rustic bread cut in cubes or flavored croutons (Costco Fresh Gourmet Roasted Garlic Focaccia croutons are great!)
fresh Parmesan or Romano cheese, grated
In a stockpot heat oil. Add onion, carrot, and celery. Cook on low heat, stirring often, until vegetables are tender, about 20 minutes. Stir in garlic; cook another 2-3 minutes. Stir in tomatoes, broth, beans, salt and red pepper flakes. Cover and simmer on low for 20 minutes. Add Swiss chard and cook uncovered until chard is tender, about 10 minutes. Taste for seasoning. Serve by putting bread cubes or croutons in bottom of bowl. Spoon soup over bread and sprinkle with cheese.
Darlene’s Navy Bean Soup
Submitted by Laura Duvalois
2 cup small white beans
1 cup diced carrots
1 onion, chopped
3 stalks celery, dice
1 T. parsley (can use dried)
1 clove of garlic (minced or crushed)
2 potatoes, diced
2 tsp. salt
¼ tsp. pepper
1 T. Lawry’s seasoned salt or something similar
2 tsp. Italian seasoning
1 can diced tomatoes with juice (14.5 oz.)
1 bay leaf
2 cubes chicken bouillon
1 ham bone or ham hock
2 cups ham bits
Wash beans and cover with water. Soak overnight, if possible or use quick soak method on package. Throw away soak water and cover with new water. While bringing to a boil, add all ingredients except ham bits. Turn down heat and cover. Simmer about 3 hours, until beans and vegetables are done. You may need to add water if it cooks down too much. Add ham bits the last hour.
Quick Red Bean Soup
Submitted by Kris Thorne
3/4 chopped onion
1 stalk chopped celery
1 bell pepper, chopped
Saute all together in 2 tsp olive oil until soft.
Add 1 tsp minced garlic
1 bay leaf
1/4 tsp salt
1/8 tsp cayenne
Stir all together and add 4 cups chicken broth.
Bring to boil and add 1 cup long cooking rice of your choice, cook as per rice directions. Add more liquid if it gets too thick.
When rice is finished, add 2 cans red or black beans of your choice.
Discard bay leaf.
Optional:
Add browned sausage for good flavor. Add more cayenne if you like spicy. Wild rice is a nice option to this soup.
Cauliflower Soup
Submitted by Linda Atwood
1 head cauliflower
1 cup diced onion
2-3 grated carrots
1 can chicken broth
1/2 tsp. thyme (optional)
1/2 tsp. basil (optional)
1 cup water
1/2 cup butter
1/3 cup flour
1 pint half and half
4 oz. cream cheese
Cut up cauliflower and boil until soft. Drain water, then mash cauliflower. In a pan combine onion, carrots, broth, seasonings and water. Cook until carrots are soft; add cauliflower and let it cool. In a separate pan melt butter; add flour and stir into a paste. Add half and half. Cook until it thickens. Add cream cheese; cook until melted. Add to cauliflower mixture. Enjoy!
Dinner Rolls
Submitted by Laura Duvalois
½ cup warm water (105 to 115 degrees)
Pinch of sugar
2 pkg. dry yeast
½ cup butter
½ cup shortening
2 tsp. salt
¾ cup sugar
1 cup boiling water
4 eggs, beaten
1 cup warm milk
Approximately 8 ½ cups flour
Melted butter
Mix: ½ cup warm water, yeast and pinch of sugar in a bowl. Set aside until foamy. Cream: butter, shortening and ¾ cup sugar. Add: bowling water to butter mixture. Mix until dissolved. Cool to 105 to 115 degrees. Beat in yeast mixture and 4 beaten eggs. Beat in flour 1 cup and time (also add the warm milk a little bit at a time with the flour). If you have a mixer than has a dough hook you will not need to knead it for 5 minutes. Form into a ball. Put into a well buttered bowl. Turn ball over so that the other side is greased. Cover with towel or Saran wrap. Rise until ball doubles in size, approximately 2 hours. Punch down; divide into 4 balls. Roll each ball in approximately 14 inch circle. With a pastry brush paint surface with melted butter. Cut in 12 pie shaped pieces (cut with a pizza cutter). Roll from large to small. Place on greased cookies sheets with point tucked under. Let rise, covered, with a cloth until double in size (approximately 2 hours). Bake at 400 degrees for 10 minutes
Note: plan on 6 hours from start to finish. You can let the dough ball rise in the fridge overnight. Makes 4 dozen.
Orange Glaze for Rolls
Note: I usually make 18 to 24 glazed rolls out of above recipe. You need to make as many as you plan on eating because once they have the glaze they don’t save well. They get soggy.
1 box powdered sugar (16 oz.)
½ cube melted butter
Pinch of salt
Grated orange rind
Sugar cubes (1 per roll)
1 tsp vanilla
Orange juice concentrate (12 oz.)
Don’t spread the roll with butter as you do for the regular rolls. Put unfrozen orange juice concentrate in a bowl. Drop 4 cubes of sugar in at a time (1 sugar cube for each roll). Leave in concentrate 15-20 seconds. Place 1 on each big end of the roll. Then roll it up. Let rise and bake as directed above. Before serving mix remaining orange juice concentrate with all the other ingredients. Drizzle over rolls.
submitted by Rachel Terry
1 lb chicken (breasts or combination)
1 onion, diced
1-2 Tb butter
2 handfuls baby carrots (about 2 cups sliced small)
4-5 potatoes, diced small
1 c milk
1/4 c flour
8 oz package cream cheese
1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.
2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.
3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.
Creamy Chicken Noodle Soup
Submitted by Trish Atkinson
2-3 large cooked, cut-up or shredded chicken breasts (I boil my chicken)
Noodles (I use 1/2 a bag of "Country Pasta" - homemade style egg pasta
(don't use egg noodles, they fall apart))
1-2 cups of carrots
1-2 cups of celery
1/2 of a large onion
4 bouillon cubes
3 cans of chicken broth
1 can evaporated milk
1 can cream of chicken soup
In a large pot combine chicken broth and bouillon cubes on med heat until
cubes are dissolved. Then add chicken, noodles, carrots, celery, and onion.
Bring to a simmer and simmer until vegetables are tender. Then add
evaporated milk and cream of chicken soup and mix well. Eat and enjoy!!
Total prep cook time is about 1 hour.
Mimi's Cafe Corn Chowder
Submitted by Brooke Nield
2 TB Butter or Margarine
6 TB Onion, Chopped
3/4 C. Celery, Large Dice
2 - 2 1/2 C. Hot Water
2+ Cups Raw Potato, Peeled and Cut into 1/2 " Cubes
1 Quart Half & Half
2 C. Frozen Corn, Thawed
2 TB Sugar
2 tsp. Salt
1 Pinch White Pepper
3 TB Flour
On medium heat, melt butter, and simmer onion and celery until soft, but not brown.
Add water, potato, corn, and seasonings. Cover and simmer for about 30 minutes, until potatoes are tender.
Whisk flour into 1 C of the half & half, and stir into the soup. Add the remaining 3 C. of half & half. Simmer for about 15 minutes, until the soup has thickened to a creamy consistency (I actually let it simmer for about an hour).
Ribollitta
(Italian Bean and Rustic Bread Soup)
Submitted by Brittany Richardson
1/4 c olive oil
1 large onion, chopped
1-2 carrots, peeled and chopped
2 ribs celery, chopped
3 cloves garlic, minced
28 oz can Italian tomatoes, crushed or pureed
6-8 cups chicken broth
2 15oz cans great northern beans (don't drain)
salt to taste (or bouillon)
1 tsp dried red pepper flakes
1 bunch Swiss chard, tough ends removed, green leaves coarsely chopped (spinach or kale will work as well but Swiss chard is best)
Dried rustic bread cut in cubes or flavored croutons (Costco Fresh Gourmet Roasted Garlic Focaccia croutons are great!)
fresh Parmesan or Romano cheese, grated
In a stockpot heat oil. Add onion, carrot, and celery. Cook on low heat, stirring often, until vegetables are tender, about 20 minutes. Stir in garlic; cook another 2-3 minutes. Stir in tomatoes, broth, beans, salt and red pepper flakes. Cover and simmer on low for 20 minutes. Add Swiss chard and cook uncovered until chard is tender, about 10 minutes. Taste for seasoning. Serve by putting bread cubes or croutons in bottom of bowl. Spoon soup over bread and sprinkle with cheese.
Darlene’s Navy Bean Soup
Submitted by Laura Duvalois
2 cup small white beans
1 cup diced carrots
1 onion, chopped
3 stalks celery, dice
1 T. parsley (can use dried)
1 clove of garlic (minced or crushed)
2 potatoes, diced
2 tsp. salt
¼ tsp. pepper
1 T. Lawry’s seasoned salt or something similar
2 tsp. Italian seasoning
1 can diced tomatoes with juice (14.5 oz.)
1 bay leaf
2 cubes chicken bouillon
1 ham bone or ham hock
2 cups ham bits
Wash beans and cover with water. Soak overnight, if possible or use quick soak method on package. Throw away soak water and cover with new water. While bringing to a boil, add all ingredients except ham bits. Turn down heat and cover. Simmer about 3 hours, until beans and vegetables are done. You may need to add water if it cooks down too much. Add ham bits the last hour.
Quick Red Bean Soup
Submitted by Kris Thorne
3/4 chopped onion
1 stalk chopped celery
1 bell pepper, chopped
Saute all together in 2 tsp olive oil until soft.
Add 1 tsp minced garlic
1 bay leaf
1/4 tsp salt
1/8 tsp cayenne
Stir all together and add 4 cups chicken broth.
Bring to boil and add 1 cup long cooking rice of your choice, cook as per rice directions. Add more liquid if it gets too thick.
When rice is finished, add 2 cans red or black beans of your choice.
Discard bay leaf.
Optional:
Add browned sausage for good flavor. Add more cayenne if you like spicy. Wild rice is a nice option to this soup.
Cauliflower Soup
Submitted by Linda Atwood
1 head cauliflower
1 cup diced onion
2-3 grated carrots
1 can chicken broth
1/2 tsp. thyme (optional)
1/2 tsp. basil (optional)
1 cup water
1/2 cup butter
1/3 cup flour
1 pint half and half
4 oz. cream cheese
Cut up cauliflower and boil until soft. Drain water, then mash cauliflower. In a pan combine onion, carrots, broth, seasonings and water. Cook until carrots are soft; add cauliflower and let it cool. In a separate pan melt butter; add flour and stir into a paste. Add half and half. Cook until it thickens. Add cream cheese; cook until melted. Add to cauliflower mixture. Enjoy!
Dinner Rolls
Submitted by Laura Duvalois
½ cup warm water (105 to 115 degrees)
Pinch of sugar
2 pkg. dry yeast
½ cup butter
½ cup shortening
2 tsp. salt
¾ cup sugar
1 cup boiling water
4 eggs, beaten
1 cup warm milk
Approximately 8 ½ cups flour
Melted butter
Mix: ½ cup warm water, yeast and pinch of sugar in a bowl. Set aside until foamy. Cream: butter, shortening and ¾ cup sugar. Add: bowling water to butter mixture. Mix until dissolved. Cool to 105 to 115 degrees. Beat in yeast mixture and 4 beaten eggs. Beat in flour 1 cup and time (also add the warm milk a little bit at a time with the flour). If you have a mixer than has a dough hook you will not need to knead it for 5 minutes. Form into a ball. Put into a well buttered bowl. Turn ball over so that the other side is greased. Cover with towel or Saran wrap. Rise until ball doubles in size, approximately 2 hours. Punch down; divide into 4 balls. Roll each ball in approximately 14 inch circle. With a pastry brush paint surface with melted butter. Cut in 12 pie shaped pieces (cut with a pizza cutter). Roll from large to small. Place on greased cookies sheets with point tucked under. Let rise, covered, with a cloth until double in size (approximately 2 hours). Bake at 400 degrees for 10 minutes
Note: plan on 6 hours from start to finish. You can let the dough ball rise in the fridge overnight. Makes 4 dozen.
Orange Glaze for Rolls
Note: I usually make 18 to 24 glazed rolls out of above recipe. You need to make as many as you plan on eating because once they have the glaze they don’t save well. They get soggy.
1 box powdered sugar (16 oz.)
½ cube melted butter
Pinch of salt
Grated orange rind
Sugar cubes (1 per roll)
1 tsp vanilla
Orange juice concentrate (12 oz.)
Don’t spread the roll with butter as you do for the regular rolls. Put unfrozen orange juice concentrate in a bowl. Drop 4 cubes of sugar in at a time (1 sugar cube for each roll). Leave in concentrate 15-20 seconds. Place 1 on each big end of the roll. Then roll it up. Let rise and bake as directed above. Before serving mix remaining orange juice concentrate with all the other ingredients. Drizzle over rolls.
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