Pumpkin Molasses Cookies
submitted by Elise Freeman
1/2 cup butter
1 cup sugar, plus more for rolling
1/2 cup pumpkin
1/4 cup molasses
1 egg
2 1/3 cups of flour
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. ginger
1 tsp. cloves
1/2 tsp. salt
Beat butter in a large bowl until fluffy. Add sugar, pumpkin, molasses, and egg and mix until well combined. Add remaining ingredients and beat until a well-blended batter forms. Refrigerate dough for at least 1 hour. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Fill a bowl with your rolling sugar. Roll tablespoon sized balls of batter in sugar until well coated and place on sheet. The cookies will spread so give them a couple inches of room. Bake 10-12 minutes, or until cookies look cracked.
Pumpkin Squares
submitted by Risa Bakker
1 small can pumpkin
1 2/3 cup sugar
4 eggs
1 cup oil
2 cups flour
1 tsp. salt
2 tsp. baking powder
2 tsp. cinnamon
Frosting:
8 oz cream cheese
1/2 cup butter
4 cups powdered sugar
1 tsp. vanilla
Mix ingredients together. Pour into ungreased sheet cake pan. Bake at 350 for 25-30 minutes. Frost when cooled.
Pumpkin Cake
submitted by Tara Turner
1 pkg yellow cake mix
1 15oz can pumpkin divided; 1 cup for cake, remainder for filling
1/2 cup milk
1/3 cup oil
4 large eggs
1 1/2 tsp. pumpkin spice divided; 1 tsp. for cake, 1/2 tsp. for filling
Combine ingredients and beat as directed on back of cake mix box(30 seconds on low then 2 minutes on medium). Bake cake in 2, 9-inch rounds(grease well or use parchment paper) at 350 for 22-25 minutes. Cool(I even freeze mine for a little while) then carefully cut both rounds in half.
Filling:
8 oz cream cheese, softened
1 cup powdered sugar
8 oz cool whip
1/2 tsp. pumpkin spice and remainder of pumpkin
Mix all ingredients except cool whip until well blended. Fold in cool whip.
Layers(Bottom to top0
cake
filling
cake
filling
cake
filling
cake
drizzle with caramel and sprinkle pecans on top
Cream Cheese Wontons
submitted by Linda Atwood
8 oz cream cheese
1/4-1/2 cup mayo
Green onion, chopped
Garlic, minced
Ginger root, chopped(I usually just sprinkle in some ginger seasoing)
Wonton wrappers
Sweet and sour sauce
Mix together cream cheese, mayo, green onion, garlic and ginger. Drop a small portion onto the middle of a wonton wrapper. Place in a mini muffin tin. Bake at 350 for 10 minutes. Serve with sweet and sour sauce.
Wednesday, December 8, 2010
Wednesday, September 1, 2010
AUGUST: HEALTHY SNACKS
Caprese
submitted by Tara Turner
Tomatoes - Sliced
Fresh Mozzarella Cheese - Sliced
Cucumbers - Sliced
Arrange on a platter in a single layer and sprinkle with olive oil and balsamic vinaigrette, salt and pepper
Pumpkin Muffins
submitted by Risa Bakker
¾ cup raisins (or chocolate chips)
1 cup all purpose flour*
1 cup whole wheat flour*
½ cup ground flax seed*
1 cup Splenda brown sugar blend**
¾ tsp. baking powder
¾ tsp. baking soda
¾ tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
3 eggs
1 (15 oz) can pumpkin
½ cup unsweetened applesauce
½ cup chopped walnuts
*can use 2 ½ cups all purpose flour
**can use 2 cups white sugar
Preheat oven to 350 degrees. Grease muffin pans (makes 18 muffins). Soak raisins in hot water for ten minutes to plump, then drain.
In a large bowl, combine flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins (or chocolate chips) and walnuts into the batter. Spoon batter into the prepared muffin cups.
Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Deviled Eggs
submitted by Laura Duvalois
Hard boiled eggs
Miracle whip (I used light)
Dab of mustard
Pepper and Salt to taste
Paprika (sprinkled on top)
After you scoop out the yolk mix with Miracle Whip Light, mustard, salt and pepper. Scoop back into the egg.
Easy Pleasing Salad
submitted by Stephanie Partridge
Baby Spinach
Chopped apple
cranberries
caramelized walnuts
feta cheese
light raspberry vinaigrette dressing
Mango Salsa & Cream cheese
submitted by Trisha Atkinson
8oz cream cheese(1/3 less fat or fat free)
Mango Salsa from Costco
Pour mango salsa over cream cheese block. Serve with flatbread crackers.
Chocolate-Zucchini Cakes with Walnuts
submitted by Wendy Loveland
1 stick unsalted butter, melted and cooled
1 cup sugar
1/2 tsp coarse salt
1 large egg
1/2 tsp. vanilla extract
1 cup finely grated zucchini
3 TBSP. sour cream
1 cup flour
1/4 cup unsweetened cocoa powder
1/2 cup(3oz) bittersweet chocolate, chopped, or chocolate chips
nonstick cooking spray
24 walnut halves
Preheat oven to 350. In a large bowl, stir together butter, sugar, salt, and egg until combined. Add vanilla, zucchini, and sour cream and stir until incorporated. Sift flour and cocoa powder into bowl and stir until combined. Stir in chocolate. Spray two mini muffin pans with cooking spray. Fill each cup with 2 TBSP. batter and top with a walnut. Bake until a toothpick comes out clean, 15-17 minutes. Cool.
Cinnamon Roasted Almonds
submitted by Linda Atwood
1 cup white sugar
½ tsp. salt
2 tsp. cinnamon
1 egg white
1 tsp. vanilla
4 cups almonds
Preheat oven to 250. Cover a 13x17” baking sheet with parchment paper, or grease well. In small bowl combine sugar, salt and cinnamon. Set aside. In a large bowl slightly beat the egg white. Add vanilla and beat until very frothy, but not stiff. Add the almonds and stir until well coated. Add the cinnamon sugar mixture and toss until evenly coated. Spread evenly on the prepared pan. Bake for one hour, stirring half way through. Allow to cool, then store in an airtight container.
submitted by Tara Turner
Tomatoes - Sliced
Fresh Mozzarella Cheese - Sliced
Cucumbers - Sliced
Arrange on a platter in a single layer and sprinkle with olive oil and balsamic vinaigrette, salt and pepper
Pumpkin Muffins
submitted by Risa Bakker
¾ cup raisins (or chocolate chips)
1 cup all purpose flour*
1 cup whole wheat flour*
½ cup ground flax seed*
1 cup Splenda brown sugar blend**
¾ tsp. baking powder
¾ tsp. baking soda
¾ tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
3 eggs
1 (15 oz) can pumpkin
½ cup unsweetened applesauce
½ cup chopped walnuts
*can use 2 ½ cups all purpose flour
**can use 2 cups white sugar
Preheat oven to 350 degrees. Grease muffin pans (makes 18 muffins). Soak raisins in hot water for ten minutes to plump, then drain.
In a large bowl, combine flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins (or chocolate chips) and walnuts into the batter. Spoon batter into the prepared muffin cups.
Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Deviled Eggs
submitted by Laura Duvalois
Hard boiled eggs
Miracle whip (I used light)
Dab of mustard
Pepper and Salt to taste
Paprika (sprinkled on top)
After you scoop out the yolk mix with Miracle Whip Light, mustard, salt and pepper. Scoop back into the egg.
Easy Pleasing Salad
submitted by Stephanie Partridge
Baby Spinach
Chopped apple
cranberries
caramelized walnuts
feta cheese
light raspberry vinaigrette dressing
Mango Salsa & Cream cheese
submitted by Trisha Atkinson
8oz cream cheese(1/3 less fat or fat free)
Mango Salsa from Costco
Pour mango salsa over cream cheese block. Serve with flatbread crackers.
Chocolate-Zucchini Cakes with Walnuts
submitted by Wendy Loveland
1 stick unsalted butter, melted and cooled
1 cup sugar
1/2 tsp coarse salt
1 large egg
1/2 tsp. vanilla extract
1 cup finely grated zucchini
3 TBSP. sour cream
1 cup flour
1/4 cup unsweetened cocoa powder
1/2 cup(3oz) bittersweet chocolate, chopped, or chocolate chips
nonstick cooking spray
24 walnut halves
Preheat oven to 350. In a large bowl, stir together butter, sugar, salt, and egg until combined. Add vanilla, zucchini, and sour cream and stir until incorporated. Sift flour and cocoa powder into bowl and stir until combined. Stir in chocolate. Spray two mini muffin pans with cooking spray. Fill each cup with 2 TBSP. batter and top with a walnut. Bake until a toothpick comes out clean, 15-17 minutes. Cool.
Cinnamon Roasted Almonds
submitted by Linda Atwood
1 cup white sugar
½ tsp. salt
2 tsp. cinnamon
1 egg white
1 tsp. vanilla
4 cups almonds
Preheat oven to 250. Cover a 13x17” baking sheet with parchment paper, or grease well. In small bowl combine sugar, salt and cinnamon. Set aside. In a large bowl slightly beat the egg white. Add vanilla and beat until very frothy, but not stiff. Add the almonds and stir until well coated. Add the cinnamon sugar mixture and toss until evenly coated. Spread evenly on the prepared pan. Bake for one hour, stirring half way through. Allow to cool, then store in an airtight container.
Wednesday, April 21, 2010
APRIL: BREAKFAST/BRUNCH
Instant Pancake Mix
submitted by Kristin Krotosky
Ingredients:
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
Directions:
Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.
"INSTANT" PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.) Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.
Yield: 12 pancakes
Grandma's Blueberry Lemon Muffins
submitted by Laura Duvalois
Special note: I got this recipe from Brittany Richardson's blog: http://sisterscafe.blogspot.com
2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
zest of one lemon
1 egg
1 cup milk
1/2 cup shortening (or butter*)
1 cup frozen blueberries
Topping (this makes extra - you can try cutting it down if you want): Note: I cut it in half and still had plenty!
1/2 cup butter, melted
1 Tb lemon juice
1/2 cup sugar
Mix dry ingredients and set aside. Beat eggs, milk and shortening. Stir in blueberries. Add dry ingredients and stir gently to combine. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12-14 muffins.
*I substitute butter because I love the taste! It works great either way.
Sizzler Breakfast Bites
submitted by Risa Bakker
1 tablespoon butter or margarine
6 eggs
1 package (12-ounce) HORMEL® LITTLE SIZZLERS® Pork Sausage Links, cut into small pieces
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/8 teaspoon garlic powder
1 1/2 cups dry biscuit baking mix
2 cups shredded sharp Cheddar cheese
Directions:
Heat oven to 375º F. Lightly grease baking sheet. In large skillet, over medium-high heat, melt butter. Add eggs. Cook 4 to 5 minutes or until lightly scrambled and very softly set, stirring frequently. Set aside to cool slightly. In large bowl, combine LITTLE SIZZLERS®, onion, green pepper and garlic powder. Add dry baking mix and shredded cheese. Using clean hands, knead mixture until well blended (mixture will resemble meat loaf). Stir cooked eggs into sausage mixture and combine until blended. Shape mixture into 1-inch balls.
*Place on baking sheet. Bake 20 minutes or until sausage is cooked through and bites are lightly browned.** If desired, serve with salsa on the side.
*At this point, uncooked breakfast bites can be frozen in a single layer. Before baking, thaw bites and bake as directed.
** After breakfast bites are cooked, you may also freeze in a single layer. To bake, place breakfast bites in a single layer. Bake at 375ºF for 15 minutes or until heated through. To microwave, place bites in a single layer on a microwave-safe plate. Heat on HIGH for 30 seconds or until hot.
BAKING OPTION: Place sausage mixture into a lightly greased 9x13-inch baking dish. Bake at 350ºF for 25-30 minutes or until cooked through and golden brown. To serve, cut into bite-size pieces.
Upside-Down Apple French Toast
submitted by Stephanie Partridge
(make the night before)
1 stick butter
1 1/4 c. packed brown sugar
1 Tbsp. water
3 apples (granny smiths or gala)
cinnamon, to taste
1/2 c. raisins or pecans (optional)
1 loaf French bread - sliced 1 1/2 inches thick
1 1/2 c. milk
7 eggs
1 tsp. vanilla
nutmeg, to taste
Cool whip
Heat butter, brown sugar, and water in saucepan on medium until bubbling. Place in 9x13 pan and cool for 20-30 minutes. Peel, core, and slice apples. Place in rows overlapping on top of sauce pan. Sprinkle with cinnamon (and raisins or pecans). Top with bread. Mix milk, eggs, and vanilla. Pour over bread. Sprinkle with nutmeg. Cover and refrigerate overnight or several hours. Bake at 350 degrees for about an hour when it is golden brown and crispy. Serve upside-down using sauce as syrup and cool whip.
Ham and Asparagus Brunch Sammies
submitted by Liz Reid
Salt
1 bundle thin asparagus, trimmed into 4 inch tips
3 tablespoons butter
3 tablespoons flour
2 cups milk
Pepper
Freshly ground nutmeg
2 tablespoons Dijon mustard
8 slices of bread (I like Sourdough)
3/4 pound deli ham
3/4 pound swiss or gruyere cheese, grated (about 2 cups)
In a saucepot, bring a few inches of water to a boil. Add salt and asparagus, and cook a couple minutes until tender-crisp. Cold shock the asparagus in a bowl of ice water and remove them to a kitchen towel to dry.
Melt butter in a small pot over medium heat. Add flour, cook a minute then whisk in milk. Season with salt and pepper and thicken sauce over low bubble until very thick, 7-8 minutes. Season with a little nutmeg, turn off heat and stir in mustard.
Line a sheet pan with parchment paper and arrange 4 slices of bread on it. Top them with half of the béchamel sauce, all of the asparagus tips, the ham and half of the cheese. Set another slice of bread on each sandwich and cover them with the remaining béchamel sauce and cheese. Transfer to the oven and bake 15 minutes, until bread is toasted on the bottom and cheese is a deep golden on top.
Buttermilk Syrup
submitted by Jill Castle
1 cube butter
1 C sugar
1/2 C buttermilk
1 T Karo syrup
1 t baking soda
1 t vanilla
Bring the first four ingredients to a boil then remove from heat. Add remaining ingredients, syrup will foam up and then settle after a few second. Serve warm and refrigerate leftovers.
Bacon-Cheese Pull-Aparts
submitted by Kris Thorne
1 egg
2 tablespoons milk
1 16.3 oz can Pillsbury Grands Flaky Refrigerated biscuits
1 pkg bacon (cooked and crumbled)
3/4 cup shredded cheddar cheese
1/4 cup finely chopped green onion
1-Heat oven to 350. Spray 11 x 7 glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.
2-Separate dough into the 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Stir in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces into single layer.
3-Bake at 350 for 23 to 28 minutes, until golden brown.
Amish Breakfast Casserole
submitted by Linda Atwood
Ingredients
1 pound sliced bacon, diced
1 medium onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese
Directions
In a large skillet, cook bacon until crisp; drain. Saute onion in 2 TBSP butter. In a bowl, combine the remaining ingredients; stir in bacon and sauteed onions. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.
**Can use all cheddar cheese if you don't like Swiss cheese**
submitted by Kristin Krotosky
Ingredients:
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
Directions:
Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.
"INSTANT" PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.) Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.
Yield: 12 pancakes
Grandma's Blueberry Lemon Muffins
submitted by Laura Duvalois
Special note: I got this recipe from Brittany Richardson's blog: http://sisterscafe.blogspot.com
2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
zest of one lemon
1 egg
1 cup milk
1/2 cup shortening (or butter*)
1 cup frozen blueberries
Topping (this makes extra - you can try cutting it down if you want): Note: I cut it in half and still had plenty!
1/2 cup butter, melted
1 Tb lemon juice
1/2 cup sugar
Mix dry ingredients and set aside. Beat eggs, milk and shortening. Stir in blueberries. Add dry ingredients and stir gently to combine. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12-14 muffins.
*I substitute butter because I love the taste! It works great either way.
Sizzler Breakfast Bites
submitted by Risa Bakker
1 tablespoon butter or margarine
6 eggs
1 package (12-ounce) HORMEL® LITTLE SIZZLERS® Pork Sausage Links, cut into small pieces
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/8 teaspoon garlic powder
1 1/2 cups dry biscuit baking mix
2 cups shredded sharp Cheddar cheese
Directions:
Heat oven to 375º F. Lightly grease baking sheet. In large skillet, over medium-high heat, melt butter. Add eggs. Cook 4 to 5 minutes or until lightly scrambled and very softly set, stirring frequently. Set aside to cool slightly. In large bowl, combine LITTLE SIZZLERS®, onion, green pepper and garlic powder. Add dry baking mix and shredded cheese. Using clean hands, knead mixture until well blended (mixture will resemble meat loaf). Stir cooked eggs into sausage mixture and combine until blended. Shape mixture into 1-inch balls.
*Place on baking sheet. Bake 20 minutes or until sausage is cooked through and bites are lightly browned.** If desired, serve with salsa on the side.
*At this point, uncooked breakfast bites can be frozen in a single layer. Before baking, thaw bites and bake as directed.
** After breakfast bites are cooked, you may also freeze in a single layer. To bake, place breakfast bites in a single layer. Bake at 375ºF for 15 minutes or until heated through. To microwave, place bites in a single layer on a microwave-safe plate. Heat on HIGH for 30 seconds or until hot.
BAKING OPTION: Place sausage mixture into a lightly greased 9x13-inch baking dish. Bake at 350ºF for 25-30 minutes or until cooked through and golden brown. To serve, cut into bite-size pieces.
Upside-Down Apple French Toast
submitted by Stephanie Partridge
(make the night before)
1 stick butter
1 1/4 c. packed brown sugar
1 Tbsp. water
3 apples (granny smiths or gala)
cinnamon, to taste
1/2 c. raisins or pecans (optional)
1 loaf French bread - sliced 1 1/2 inches thick
1 1/2 c. milk
7 eggs
1 tsp. vanilla
nutmeg, to taste
Cool whip
Heat butter, brown sugar, and water in saucepan on medium until bubbling. Place in 9x13 pan and cool for 20-30 minutes. Peel, core, and slice apples. Place in rows overlapping on top of sauce pan. Sprinkle with cinnamon (and raisins or pecans). Top with bread. Mix milk, eggs, and vanilla. Pour over bread. Sprinkle with nutmeg. Cover and refrigerate overnight or several hours. Bake at 350 degrees for about an hour when it is golden brown and crispy. Serve upside-down using sauce as syrup and cool whip.
Ham and Asparagus Brunch Sammies
submitted by Liz Reid
Salt
1 bundle thin asparagus, trimmed into 4 inch tips
3 tablespoons butter
3 tablespoons flour
2 cups milk
Pepper
Freshly ground nutmeg
2 tablespoons Dijon mustard
8 slices of bread (I like Sourdough)
3/4 pound deli ham
3/4 pound swiss or gruyere cheese, grated (about 2 cups)
In a saucepot, bring a few inches of water to a boil. Add salt and asparagus, and cook a couple minutes until tender-crisp. Cold shock the asparagus in a bowl of ice water and remove them to a kitchen towel to dry.
Melt butter in a small pot over medium heat. Add flour, cook a minute then whisk in milk. Season with salt and pepper and thicken sauce over low bubble until very thick, 7-8 minutes. Season with a little nutmeg, turn off heat and stir in mustard.
Line a sheet pan with parchment paper and arrange 4 slices of bread on it. Top them with half of the béchamel sauce, all of the asparagus tips, the ham and half of the cheese. Set another slice of bread on each sandwich and cover them with the remaining béchamel sauce and cheese. Transfer to the oven and bake 15 minutes, until bread is toasted on the bottom and cheese is a deep golden on top.
Buttermilk Syrup
submitted by Jill Castle
1 cube butter
1 C sugar
1/2 C buttermilk
1 T Karo syrup
1 t baking soda
1 t vanilla
Bring the first four ingredients to a boil then remove from heat. Add remaining ingredients, syrup will foam up and then settle after a few second. Serve warm and refrigerate leftovers.
Bacon-Cheese Pull-Aparts
submitted by Kris Thorne
1 egg
2 tablespoons milk
1 16.3 oz can Pillsbury Grands Flaky Refrigerated biscuits
1 pkg bacon (cooked and crumbled)
3/4 cup shredded cheddar cheese
1/4 cup finely chopped green onion
1-Heat oven to 350. Spray 11 x 7 glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.
2-Separate dough into the 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Stir in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces into single layer.
3-Bake at 350 for 23 to 28 minutes, until golden brown.
Amish Breakfast Casserole
submitted by Linda Atwood
Ingredients
1 pound sliced bacon, diced
1 medium onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese
Directions
In a large skillet, cook bacon until crisp; drain. Saute onion in 2 TBSP butter. In a bowl, combine the remaining ingredients; stir in bacon and sauteed onions. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.
**Can use all cheddar cheese if you don't like Swiss cheese**
Monday, March 29, 2010
MARCH: 5 INGREDIENTS
Fresh Homemade Strawberry Ice Cream
submitted by Kristin Krotosky
Ingredients:
3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
Instructions
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Oh Henry's
submitted by Tara Turner
1 C Sugar
1 C Corn Syrup
Bring just to a boil and take off heat
Add: 1 C Peanut Butter
Stir
Add:
4 C Rice Crispies
Mix well and place in greased 9x13 pan
1 6oz pkg chocolate chips
1 6oz pkg butterscotch chips
melt in microwave and spread on top Let finished bars set up for about 1 hour - then cut (if you wait too long you can't cut them easily)
Ramen Noodle Stew
submitted by Risa Bakker
1/2 to 1 lb ground beef
1 pkg beef flavored ramen noodles
1 can stewed tomatoes
1 can cut green beans
Brown ground beef. Prepare ramen noodles according to package directions. Add ground beef, stewed tomatoes, and green beans. Cook until heated through.
Oreo Cookie Dessert
submitted by Laura Duvalois
1 package oreos (18 oz.)
1/4 cup melted butter (1/2 cube)
1/2 gallon vanilla ice cream
1/2+ jar of Mrs. Richardson's hot fudge
Soften ice cream (remember the new containers are not quite a half gallon). Crush oreos (in a bag or blender). Combine half of the crumbs with the melted butter to make a crust in a 9x13 dish. Spread 1/2 of ice cream over crust (I slice the ice cream with a knife). Place warmed up hot fudge over the ice cream. Then put remaining ice cream on top of that. Sprinkle remaining oreo crumbs on top and freeze overnight or at least 5 hours.
Rosemary Artisan Bread
submitted by Jill Castle
3 cups warm water
1/2 T yeast
1 T salt
mix slowly for a few seconds.
Add 6 cups of flour and chopped Rosemary
Let rise for 1 hour and 40 min, sprinkle cornmeal on to baking sheet. Roll the dough into two balls and place on baking sheet, let rise 30 mins. Make 3 slices across the top of the dough with a knife so bread will expand and not crack around the sides (this is just for looks). Bake 400 for 20-30 minutes. Dip in Olive Oil or use for fondue dipping.
Corn salad
submitted by Erin Ruy
Ingredients:
2-2 1/2 cups of frozen corn (the recipe calls for 2 cans whole kernel corn)
1 cup low-fat mayonnaise
2 cups of shredded cheese
1-2 green bell peppers, chopped (use red or a combination of red/green peppers)
1/2 c. red onion, chopped
9 oz bag of chili cheese Fritos, crushed.
Directions:
Mix all ingredients and chill. If using frozen corn, let the mixture sit out until the corn starts to thaw. Mix in Fritos when you are ready to serve.
German "Monster" Pancakes
submitted by April Felix
6 Eggs
1 C. Flour
1 C. Milk
4 T. Butter/Marg.
1 t. Vanilla
(pinch of salt)
Preheat oven to 400. Put 2 T. of butter/marg. in small casserole dish and melt in oven.
Mix eggs, flour, milk, 2 T. butter/marg, vanilla and pinch of salt. (I use a blender:)
Remove dish from oven, pour mixture in and bake for 20 min.
Turn the oven light on and let the kiddos watch it grow into a monster!!!
Toppings: Strawberries, peaches, syrup, lemon juice & powdered sugar, cool whip, be creative!
Peach Cobbler
submitted by Stephanie Partridge
1-2 cans or jars of peaches
1 powder cake mix
1 cube butter
Pour the peaches in a pan. Pour the cake mix powder on top. Melt the butter and pour that over it all. Bake 350 degrees for 35 minutes. Voila! helps: If there is a lot of juice in with your peaches you might want to only use half of it. When my Mom makes this she said she prefers to lightly stir it all together before baking. Another thing to make is pears with a spice cake mix. . . that's really yummy too.
Berry Cookie Cobbler
submitted by Linda Atwood
24oz. frozen mixed berries, thawed
21oz. apple pie filling
1/3 cup sugar
1 1/2 tsp. cinnamon
1 tube sugar cookie dough
Preheat oven to 350 degrees. In a bowl mix together berries, apple pie filling, sugar and cinnamon. Transfer to a 8x8 dish. Crumble cookie dough over fruit covering thickly and completely. Bake uncovered until cookie crust is golden and juices bubble thickly, about 45 minutes. Serve warm with vanilla ice cream!
submitted by Kristin Krotosky
Ingredients:
3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
Instructions
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Oh Henry's
submitted by Tara Turner
1 C Sugar
1 C Corn Syrup
Bring just to a boil and take off heat
Add: 1 C Peanut Butter
Stir
Add:
4 C Rice Crispies
Mix well and place in greased 9x13 pan
1 6oz pkg chocolate chips
1 6oz pkg butterscotch chips
melt in microwave and spread on top Let finished bars set up for about 1 hour - then cut (if you wait too long you can't cut them easily)
Ramen Noodle Stew
submitted by Risa Bakker
1/2 to 1 lb ground beef
1 pkg beef flavored ramen noodles
1 can stewed tomatoes
1 can cut green beans
Brown ground beef. Prepare ramen noodles according to package directions. Add ground beef, stewed tomatoes, and green beans. Cook until heated through.
Oreo Cookie Dessert
submitted by Laura Duvalois
1 package oreos (18 oz.)
1/4 cup melted butter (1/2 cube)
1/2 gallon vanilla ice cream
1/2+ jar of Mrs. Richardson's hot fudge
Soften ice cream (remember the new containers are not quite a half gallon). Crush oreos (in a bag or blender). Combine half of the crumbs with the melted butter to make a crust in a 9x13 dish. Spread 1/2 of ice cream over crust (I slice the ice cream with a knife). Place warmed up hot fudge over the ice cream. Then put remaining ice cream on top of that. Sprinkle remaining oreo crumbs on top and freeze overnight or at least 5 hours.
Rosemary Artisan Bread
submitted by Jill Castle
3 cups warm water
1/2 T yeast
1 T salt
mix slowly for a few seconds.
Add 6 cups of flour and chopped Rosemary
Let rise for 1 hour and 40 min, sprinkle cornmeal on to baking sheet. Roll the dough into two balls and place on baking sheet, let rise 30 mins. Make 3 slices across the top of the dough with a knife so bread will expand and not crack around the sides (this is just for looks). Bake 400 for 20-30 minutes. Dip in Olive Oil or use for fondue dipping.
Corn salad
submitted by Erin Ruy
Ingredients:
2-2 1/2 cups of frozen corn (the recipe calls for 2 cans whole kernel corn)
1 cup low-fat mayonnaise
2 cups of shredded cheese
1-2 green bell peppers, chopped (use red or a combination of red/green peppers)
1/2 c. red onion, chopped
9 oz bag of chili cheese Fritos, crushed.
Directions:
Mix all ingredients and chill. If using frozen corn, let the mixture sit out until the corn starts to thaw. Mix in Fritos when you are ready to serve.
German "Monster" Pancakes
submitted by April Felix
6 Eggs
1 C. Flour
1 C. Milk
4 T. Butter/Marg.
1 t. Vanilla
(pinch of salt)
Preheat oven to 400. Put 2 T. of butter/marg. in small casserole dish and melt in oven.
Mix eggs, flour, milk, 2 T. butter/marg, vanilla and pinch of salt. (I use a blender:)
Remove dish from oven, pour mixture in and bake for 20 min.
Turn the oven light on and let the kiddos watch it grow into a monster!!!
Toppings: Strawberries, peaches, syrup, lemon juice & powdered sugar, cool whip, be creative!
Peach Cobbler
submitted by Stephanie Partridge
1-2 cans or jars of peaches
1 powder cake mix
1 cube butter
Pour the peaches in a pan. Pour the cake mix powder on top. Melt the butter and pour that over it all. Bake 350 degrees for 35 minutes. Voila! helps: If there is a lot of juice in with your peaches you might want to only use half of it. When my Mom makes this she said she prefers to lightly stir it all together before baking. Another thing to make is pears with a spice cake mix. . . that's really yummy too.
Berry Cookie Cobbler
submitted by Linda Atwood
24oz. frozen mixed berries, thawed
21oz. apple pie filling
1/3 cup sugar
1 1/2 tsp. cinnamon
1 tube sugar cookie dough
Preheat oven to 350 degrees. In a bowl mix together berries, apple pie filling, sugar and cinnamon. Transfer to a 8x8 dish. Crumble cookie dough over fruit covering thickly and completely. Bake uncovered until cookie crust is golden and juices bubble thickly, about 45 minutes. Serve warm with vanilla ice cream!
Wednesday, March 3, 2010
FEBRUARY: ITALIAN/PASTA
Baked Ziti
submitted by Kristin Krotosky
Ingredients
1lb ground beef
16 oz. block of mozzarella cheese
1/2 cup Parmesan cheese
1/2 cup Romano cheese
1 bag of cavatappi pasta (Smith's has it under their private selection name)
1 jar of marinara sauce
Directions:
Brown the ground beef and drain the fat
Cook the pasta as labeled on the package
Cut the block of mozzarella in half. Take 8 ozs and cut in slices. Take 8 ozs. and cut into small cubes.
Measure 1/2 cup of Parmesan cheese and 1/2 cup of romano cheese.
Mix all listed ingredients in a bowl (don't forget to add the marinara sauce), except for the slice mozzarella cheese.
Spread mixture in a baking dish and then lay the slices of mozzarella cheese over it. Cook for 30 minutes at 350 degrees. If cheese is not melted after 30 minutes you can put the oven on broil until it melts.
Strawberry Gelato
submitted by Wendy Loveland
12 oz fresh strawberries, hull removed
3/4 sugar
2 cups whole mile
1/2 cup heavy cream
1 tsp lemon juice
blend strawberries, sugar and whole milk until smooth
add in heavy cream and mix just enough to combine, add in lemon juice, refrigerate for at least 4 hours, transfer to ice cream machine and freeze according to manufacturer's instructions
Macaroni Grill Bread
submitted by Erin Ruy
1 Tbsp. Dry Yeast
1 Tbsp. Sugar 1 cup warm water (105 - 115 degrees)
2 ½ cups white flour, divided
1 tsp. salt
2 Tbsp. rosemary, chopped, (I used about a tablespoon of dried rosemary and it worked great.)
1 Tbsp. olive oil
2 Tbsp. butter or margarine
Coarsely ground salt
Proof the water and the yeast/sugar mixture for about 10 minutes or until yeast is frothy. Add the rest of the ingredients and knead until it's soft and stretchy and not sticky. Put the dough in an oiled bowl and cover until it's doubled in size. Punch the dough down and let it rest for 5-10 minutes, then shape the dough into two circle loaves. Spread the melted butter over the loaves and sprinkle the remaining rosemary on top. Let the loaves rise another 45 minutes or until doubled and then sprinkle with coarse salt (sea salt). Bake at a preheated 450 degree oven for 20-25 minutes. Serve with spicy oil and vinegar bread dip.
Spicy oil and vinegar bread dip
1 cup extra virgin olive oil
2/3 cup aged balsamic vinegar
3 cloves garlic, minced
1 1/2 tablespoons dried basil
1 tablespoon dried oregano
1 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. Seal bottle, and refrigerate mixture 8 hours, or overnight. Shake well before serving. Store in the refrigerator.
Chicken Fettucine Alfredo
submitted by Linda Atwood
2 cups milk
16 oz cream cheese, softened
1/2 cup parmesan cheese
1/2 tsp. salt
1/2 tsp. garlic powder
Heat milk, add rest of ingredients and warm thoroughly. Do not allow sauce to come to a boil. Serve over fettuccine and chicken. (I cook my chicken on my george foreman grill and season it with a little salt, pepper, and garlic powder. Then I slice it into small pieces and mix it into the sauce.)
submitted by Kristin Krotosky
Ingredients
1lb ground beef
16 oz. block of mozzarella cheese
1/2 cup Parmesan cheese
1/2 cup Romano cheese
1 bag of cavatappi pasta (Smith's has it under their private selection name)
1 jar of marinara sauce
Directions:
Brown the ground beef and drain the fat
Cook the pasta as labeled on the package
Cut the block of mozzarella in half. Take 8 ozs and cut in slices. Take 8 ozs. and cut into small cubes.
Measure 1/2 cup of Parmesan cheese and 1/2 cup of romano cheese.
Mix all listed ingredients in a bowl (don't forget to add the marinara sauce), except for the slice mozzarella cheese.
Spread mixture in a baking dish and then lay the slices of mozzarella cheese over it. Cook for 30 minutes at 350 degrees. If cheese is not melted after 30 minutes you can put the oven on broil until it melts.
Strawberry Gelato
submitted by Wendy Loveland
12 oz fresh strawberries, hull removed
3/4 sugar
2 cups whole mile
1/2 cup heavy cream
1 tsp lemon juice
blend strawberries, sugar and whole milk until smooth
add in heavy cream and mix just enough to combine, add in lemon juice, refrigerate for at least 4 hours, transfer to ice cream machine and freeze according to manufacturer's instructions
Macaroni Grill Bread
submitted by Erin Ruy
1 Tbsp. Dry Yeast
1 Tbsp. Sugar 1 cup warm water (105 - 115 degrees)
2 ½ cups white flour, divided
1 tsp. salt
2 Tbsp. rosemary, chopped, (I used about a tablespoon of dried rosemary and it worked great.)
1 Tbsp. olive oil
2 Tbsp. butter or margarine
Coarsely ground salt
Proof the water and the yeast/sugar mixture for about 10 minutes or until yeast is frothy. Add the rest of the ingredients and knead until it's soft and stretchy and not sticky. Put the dough in an oiled bowl and cover until it's doubled in size. Punch the dough down and let it rest for 5-10 minutes, then shape the dough into two circle loaves. Spread the melted butter over the loaves and sprinkle the remaining rosemary on top. Let the loaves rise another 45 minutes or until doubled and then sprinkle with coarse salt (sea salt). Bake at a preheated 450 degree oven for 20-25 minutes. Serve with spicy oil and vinegar bread dip.
Spicy oil and vinegar bread dip
1 cup extra virgin olive oil
2/3 cup aged balsamic vinegar
3 cloves garlic, minced
1 1/2 tablespoons dried basil
1 tablespoon dried oregano
1 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. Seal bottle, and refrigerate mixture 8 hours, or overnight. Shake well before serving. Store in the refrigerator.
Chicken Fettucine Alfredo
submitted by Linda Atwood
2 cups milk
16 oz cream cheese, softened
1/2 cup parmesan cheese
1/2 tsp. salt
1/2 tsp. garlic powder
Heat milk, add rest of ingredients and warm thoroughly. Do not allow sauce to come to a boil. Serve over fettuccine and chicken. (I cook my chicken on my george foreman grill and season it with a little salt, pepper, and garlic powder. Then I slice it into small pieces and mix it into the sauce.)
Monday, February 15, 2010
JANUARY: PARTY FOODS & DRINKS
Cherry-O Cream Cheese Pie
submitted by Laura Duvalois
Crust:
1 pkg. graham crackers (approximately 9-10 crackers) crushed (I roll with a rolling pin)
1/4 cup softened butter
1/4 cup sugar
Pie Filling:
8 oz. softened cream cheese
1 can Eagle Brand milk
1/3 cup lemon juice
1 tsp. vanilla
Top with: 1 can cherry pie filling
Combine crust items together and mix in a pie dish. Soften cream cheese, whip until fluffy. Gradually add Eagle Brand milk while continuing to beat. Add lemon juice and vanilla. Blend well. Pour into pie crust. Chill 2-3 hours before putting on cherry pie filling. Chill the cherry pie filling.
Pina Colada Slush Drink
submitted by Jill Castle
2 10 cans Barcardi pina colada mix (I found it at Smiths)
1 2 liter sprite or 7 up
1 46 oz can pineapple juice
mix and serve but if your barcardis aren't still frozen I would put
the drink in the freezer for a while then serve.
Grape Salad
submitted by April Felix
16 oz. Cream cheese
1 large or 2 small bottles of Marshmallow cream
16 oz. Cool Whip
Small can of cashews
2 bags of grapes
Whip the cream cheese and marshmallow cream together, fold in the Cool Whip. Add cashews and grapes and stir!
Jalapeno Popper Spread
submitted by Erin Ruy
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
2 (4 ounce) can chopped green chilies, drained or 2-3 fresh anaheim peppers, chopped
2-4 fresh diced jalapeno peppers, add some seeds for extra heat
1 cup grated Parmesan cheese
combine all ingredients, bake at 375 for 30 minutes or until bubbly and lightly browned on the top. Serve with pita chips, tortilla chips or toasted french bread.
for pita chips: cut baked pitas into triangles and spray with cooking spray or brush with olive oil. Sprinkle coarse salt and garlic powder, bake at 400 for 5-7 minutes or until lightly brown.
Layered Black Bean Dip
submitted by Kris Thorne
1-8 oz package cream cheese, softened
1 cup black beans
1 cup Ro-tel diced tomatoes with green chili's
1/2 cup shredded cheese
sprinkle of chopped green onions and sour cream
Spread cream cheese evenly on small plate
place black beans evenly over cream cheese
spread tomatoes on black beans and spread evenly
sprinkle cheese
garnish with green onions and sour cream
Corn Quickies
submitted by Trisha Atkinson
Ingredients:
• 1 ½ cups sugar
• 1 ½ cups light Karo syrup
• 1 stick of butter
• 1 ½ teaspoons vanilla
• 1 (14 oz.) box Corn Chex
• Add-ins: shredded coconut, Golden Grahams and slivered almonds
• Craisins – if adding M&M’s just sprinkle on top so they don’t melt
• Salted peanuts, cashews, etc.
Bring to a boil for only 2 minutes sugar, Karo syrup and butter; remove from
heat; stir in vanilla.. Pour over Corn Chex pre-mixed with add-ins in large
bowl. Gently stir until evenly distributed and spread onto lightly sprayed
cookie sheet until cool but still soft. Store in a tightly sealed container
or re-sealable baggies.
Hot Chip Dip
submitted by Risa Bakker
1 lb ground beef, browned and drained
2 15-oz cans refried beans
2 10-oz cans diced tomatoes and chilies
1 pkg taco seasoning
1 lb Velveeta cheese, cubed
Tortilla chips
Combine ground beef, beans, tomatoes, and taco seasoning in slow cooker. Cover. Cook on low 3-4 hours (or 1 ½ hours on high). Add cheese. Stir occasionally. Heat until cheese is melted. Serve with tortilla chips. (Also works as a filling for burritos).
Italian Sodas
submitted by Linda Atwood
Club Soda
Flavored Syrup
Half and half
Whip Cream
Ice
Fill cup 3/4 full of ice. Pour in 8 oz club soda and 1/3 cup flavoring. Mix well. Pour in 1 TBSP half and half; mix in. Top with whip cream. Enjoy!!
submitted by Laura Duvalois
Crust:
1 pkg. graham crackers (approximately 9-10 crackers) crushed (I roll with a rolling pin)
1/4 cup softened butter
1/4 cup sugar
Pie Filling:
8 oz. softened cream cheese
1 can Eagle Brand milk
1/3 cup lemon juice
1 tsp. vanilla
Top with: 1 can cherry pie filling
Combine crust items together and mix in a pie dish. Soften cream cheese, whip until fluffy. Gradually add Eagle Brand milk while continuing to beat. Add lemon juice and vanilla. Blend well. Pour into pie crust. Chill 2-3 hours before putting on cherry pie filling. Chill the cherry pie filling.
Pina Colada Slush Drink
submitted by Jill Castle
2 10 cans Barcardi pina colada mix (I found it at Smiths)
1 2 liter sprite or 7 up
1 46 oz can pineapple juice
mix and serve but if your barcardis aren't still frozen I would put
the drink in the freezer for a while then serve.
Grape Salad
submitted by April Felix
16 oz. Cream cheese
1 large or 2 small bottles of Marshmallow cream
16 oz. Cool Whip
Small can of cashews
2 bags of grapes
Whip the cream cheese and marshmallow cream together, fold in the Cool Whip. Add cashews and grapes and stir!
Jalapeno Popper Spread
submitted by Erin Ruy
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
2 (4 ounce) can chopped green chilies, drained or 2-3 fresh anaheim peppers, chopped
2-4 fresh diced jalapeno peppers, add some seeds for extra heat
1 cup grated Parmesan cheese
combine all ingredients, bake at 375 for 30 minutes or until bubbly and lightly browned on the top. Serve with pita chips, tortilla chips or toasted french bread.
for pita chips: cut baked pitas into triangles and spray with cooking spray or brush with olive oil. Sprinkle coarse salt and garlic powder, bake at 400 for 5-7 minutes or until lightly brown.
Layered Black Bean Dip
submitted by Kris Thorne
1-8 oz package cream cheese, softened
1 cup black beans
1 cup Ro-tel diced tomatoes with green chili's
1/2 cup shredded cheese
sprinkle of chopped green onions and sour cream
Spread cream cheese evenly on small plate
place black beans evenly over cream cheese
spread tomatoes on black beans and spread evenly
sprinkle cheese
garnish with green onions and sour cream
Corn Quickies
submitted by Trisha Atkinson
Ingredients:
• 1 ½ cups sugar
• 1 ½ cups light Karo syrup
• 1 stick of butter
• 1 ½ teaspoons vanilla
• 1 (14 oz.) box Corn Chex
• Add-ins: shredded coconut, Golden Grahams and slivered almonds
• Craisins – if adding M&M’s just sprinkle on top so they don’t melt
• Salted peanuts, cashews, etc.
Bring to a boil for only 2 minutes sugar, Karo syrup and butter; remove from
heat; stir in vanilla.. Pour over Corn Chex pre-mixed with add-ins in large
bowl. Gently stir until evenly distributed and spread onto lightly sprayed
cookie sheet until cool but still soft. Store in a tightly sealed container
or re-sealable baggies.
Hot Chip Dip
submitted by Risa Bakker
1 lb ground beef, browned and drained
2 15-oz cans refried beans
2 10-oz cans diced tomatoes and chilies
1 pkg taco seasoning
1 lb Velveeta cheese, cubed
Tortilla chips
Combine ground beef, beans, tomatoes, and taco seasoning in slow cooker. Cover. Cook on low 3-4 hours (or 1 ½ hours on high). Add cheese. Stir occasionally. Heat until cheese is melted. Serve with tortilla chips. (Also works as a filling for burritos).
Italian Sodas
submitted by Linda Atwood
Club Soda
Flavored Syrup
Half and half
Whip Cream
Ice
Fill cup 3/4 full of ice. Pour in 8 oz club soda and 1/3 cup flavoring. Mix well. Pour in 1 TBSP half and half; mix in. Top with whip cream. Enjoy!!
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