Holiday Eats & Treats - October 2013

Vanilla Cream Pie

From: Risa Bakker

• 1 baked pastry shell
• 2 eggs
• 1/3 cup sugar
• 1/4 cup cornstarch*
• 2 1/2 cups milk
• 1 Tablespoon butter
• 1 1/2 teaspoons vanilla

Directions:
In a medium sauepan, combine sugar and cornstarch. Gradually stir in milk. Cook and stir over medium-high heat until thickened and bubble. Reduce heat. Cook and stir for 2 minutes more. Remove from heat.
Slightly beat eggs. Gradually stir in about 1 cup of hot filling into eggs. Add egg mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Remove from heat. Stir in butter and vanilla. Pour warm filling into baked pastry shell. Chill before serving.
Serve with sliced bananas and whipped cream.

*Can substitute 1/2 cup flour for cornstarch.

Pumpkin Dip

From: April Felix

• 8 oz cool whip
• 1 small packet dry instant vanilla pudding mix
• one can of pumpkin puree
• nutmeg
• nilla wafers or graham crackers

Directions:

Mix the cool whip, pudding mix, and pumpkin puree together. Sprinkle the top with nutmeg.

Serve with nilla wafers or graham crackers.

Apple Dumplings

From: Jessett Alleman

• 2 Granny Smith apples
• 2 cans crescent rolls
• 2 sticks butter
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• one can of Mountain Dew
• cinnamon

Directions:

Peel and core entire apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew can around the edges. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.

Serve with ice cream, spoon some of the sweet sauces from the pan over the top.

Gingerbread Cake

From: Kris Thorne

• 1/2 cup shortening
• 1/3 cup sugar
• 2/3 cup molasses
• 2 large eggs
• 1 3/4 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2/3 cup sour milk ( add 3 1/2 teaspoons vinegar to whole milk)

Directions:

Preheat oven to 350°.

Grease and flour an 8" square pan (or use Pam).

Cream together shortening, sugar, molasses, & eggs. These should be added one ingredient at a time, creaming in between each addition.

In a separate bowl mix the dry ingredients.

When you have finished adding/creaming all the liquid ingredients, keep beating the liquid mixture, folding in the dry mixture, alternating with the 2/3 cup sour milk.

Once everything is mixed in, pour the batter into the prepared pan.

Bake at 350°. Check for doneness by inserting a toothpick in the middle.

When it comes out clean, it's done.

Halloween Goo

From: Mogan Fountain

• 14 oz. box of Chex cereal {I used 1/2 Rice Chex and 1/2 Honey Nut Chex}
• 7 oz. bag of sweetened coconut
• 1 cup whole almonds
• 3/4 cup butter {1-1/2 sticks}
• 1-1/2 cups sugar
• 1-1/4 cups Karo light corn syrup
• 1 to 1-1/2 cups candy corn 
• 1 cup Pumpkin Spice M&Ms

Directions:

Step One: Pour Chex cereal, coconut, almonds and candy corn into a large mixing bowl coated with non-stick cooking spray. Mix together.

Step Two: Combine butter, sugar, and Karo syrup in a medium saucepan and heat to a boil. Reduce heat to medium and continue cooking for 2-3 minutes, stirring constantly. Remove from heat. 

Step Three: Pour syrup mixture evenly into the bowl of cereal mix and stir it together. 

Step Four: Once it is combined, spread the mixture onto wax paper to cool completely.*

*I added my M&Ms after the mixture had cooled down so the chocolate wouldn't melt :)

Sweet Potato Casserole

From: Mogan Fountain

• 3 cups mashed sweet potatoes
• 1/2 stick margarine
• 1 cup sugar
• 1/2 teaspoon salt
• 3 eggs
• 1 Tablespoon vanilla
• 1/2 cup milk]

• Topping:
• 1 cup brown sugar
• 1/2 cup self-rising flour
• 1/2 cup margarine
• 1/2 cup chopped nuts

Directions:

Combine all ingredients in potato mixture and pour in a baking dish sprayed with cooking spray.

Topping: Mix and blend by hand all of the ingredients & spread on top of potatoes.

Bake until topping is light brown in a 350 degree oven.

Holiday Wassail

From: Mogan Fountain

• 2 cups water
• 11/2 cup sugar
• 4 cinnamon sticks
• 4 cups cranberry juice
• 4 cups water
• 2 cups orange juice
• 2 Tablespoons lemon juice

Directions:

Simmer 2 c water, sugar, and cinnamon sticks in crockpot on high for 10 minutes. Stir in rest of ingredients. Simmer for on high in crockpot 30 more minutes.

Artichoke Chicken

From: Jasmine Sagum

• 1 (15 ounce) can artichoke hearts, drained and chopped
• 3/4 cup grated Parmesan cheese
• 3/4 cup mayonnaise
• 1/2 teaspoon garlic powder
• couple pinches pepper
• 4 skinless, boneless chicken breasts, cut into large bite-sized pieces.

Directions:

Preheat oven to 375.

In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, & pepper. Place chicken in a greased baking dish, and mix with artichoke mixture.

Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

24 Karat Carrots

From: Jasmine Sagum

• 1 lb baby carrots (or normal carrots peeled & sliced)
• 2 Tablespoons butter or margarine
• 2 Tablespoons brown sugar, packed
• 1/2 teaspoon ground ginger

Directions:

Cook carrots until tender- or to desired doneness.

Add butter, brown sugar, and ground ginger; stir to coat.

30 Minute Meals - August 2013

Mango & Black Bean Quinoa Salad

From: Maritza Naseath

• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 red bell pepper
• 1 mango, cut into little chunks
• 1/2 cup chopped cilantro
• 1 can black beans, drained & rinsed
• 4 Tbsp red wine vinegar
• 3 Tbsp olive oil
• 2 Tbsp lime juice
• sale & pepper to taste

Directions:
Cook quinoa in broth according to package. In large bowl, combine quinoa, red pepper, green onions, mango, cilantro, & black beans. In a small bowl, whisk together vinegar, olive oil. lime juice, salt & pepper. Add to quinoa mixture and stir to combine well. Eat immediately or store in refrigerator in an air-tight container.

Quick Pumpkin Cookies

From: Tresia Lindsay

• 1 pkg Betty Crocker spice cake mix
• 1 (15 oz) can Libby's Pumpkin
• 1 pkg mini chocolate chips

Directions:
Mix all ingredients together (no eggs, no oil or sugar or anything, just the above ingredients). Bake at 350 for 10-12 minutes.

15 Minute Cheeseburger Rice

From: Jill Lucas

• 1 lb lean ground beef
• 1 3/4 cups water
• 2/3 cup ketchup
• 1 Tbsp yellow mustard
• 2 cups uncooked MINUTE white rice
• 1 cup shredded cheddar cheese

Directions:
Brown ground beef in large skillet; drain. Add water, ketchup, & mustard. Bring to a boil. Stir in 2 cups uncooked minute rice. Cook until liquid is absorbed. Sprinkle with 1 cup shredded cheddar cheese. Cover; cook on low heat 5 minutes.

Cashew Chicken Lettuce Wraps

From: Jasmine Sagum

For stir fry sauce:

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• ¼ teaspoon ground red pepper
• 1/2 teaspoon fresh ginger, grated
• 1 teaspoon sesame oil

For chicken:

• 3 tablespoons olive oil (or oil of choice)
• 2 chicken breasts (about ¾ lb. total), diced
• 1 cup onion, diced
• 2 garlic cloves, minced
• Salt and pepper to taste
• ¼ cup cashews, chopped
• 1 small can water chestnuts, chopped
• 1 handful cilantro, chopped
• 1 head butter lettuce or iceberg lettuce

Directions:

Mix all stir fry sauce ingredients making sure to dissolve brown sugar. Set aside. Heat oil in pan over medium to medium high heat. Add diced chicken, onions & garlic. Season with salt & pepper and cook until brown.
Mix stir fry sauce again; add to skillet. Add cashews and water chestnuts; saute mixture for a few minutes and remove from heat. Add cilantro. To serve, spoon chicken mixture into individual lettuce leaves. If desired, top with additional cilantro and/or cashews. You can also add rice to the wraps to make them a complete meal.
Tip: for crisp lettuce leaves, but head of lettuce in ice water while cooking the chicken & rest of the ingredients. This will help to crisp up the lettuce.

Tomato Mozzarella Pasta Salad

From: Mogan Fountain

• 1 box penne pasta
• fresh mozzarella
• fresh basil
• roma tomatoes
• olive oil
• sea salt

Directions:
Cook pasta according to package directions; drain pasta. Cut the basil and tomatoes and add to pasta. Add mozzarella. Drizzle with olive oil and add sea salt to taste.

Green Smoothie

From: Kris Thorne

• 8 oz pomegranate juice
• 1-2 cups water
• 4-5 cups spinach
• 1.5 cups blueberries
• 1 TBSP vegan protein
• 1 wedge lime
• 1 tsp chia seed
• 1 cup ice

Directions:
Blend until very very creamy and enjoy. (Blendtec or Vitamix works best) Serves 2

November - Holiday Favorites

Oreo Truffles

(Stephanie Partridge)

1 pkg. Oreos (my favorite are the mint flavored)
1 block cream cheese
melting chocolate squares

Soften the cream cheese in a large bowl in the microwave for about 15 seconds and then dump all of the oreos in the bowl and mash them all up/mix it all together really well. I use a potato masher. Then stick the mixture in the fridge for about an hour. Once it’s cooled and mold-able then form into balls with a spoon and rolling them in your hand. Put them back in the fridge for about an hour (if you’re busy you can keep it in the fridge for a day or two at this point). Then dip the balls in melted chocolate to coat (white or dark) and set on parchment paper to harden; which will only take a minute or two. Optional: pour sprinkles on while still wet, or drizzle with a different color of chocolate. Enjoy!

Mulled Cider

(Wendy Loveland)

1/2 gallon on apple cider

1 cinnamon stick

1 orange sliced

6 whole clovers

Simmer for 20 minutes and serve warm

Chocolate Chip Cookies

(Courtney Zaugg)

Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. 

Jello Pie

(Jasmine Sagum)

1 container cool whip (the smaller size)

1 personal size container yogurt, plain or vanilla flavor (I usually use vanilla because it’s easier to find)

1 small package jello, any flavor (my favorite for this is lime, because it’s delicious and it’s bright green, which kids love!)

1 pre-made graham cracker crust

1. In a bowl, mix the cool whip, yogurt, and jello packet together. (don’t add any water or anything for the jello)
2. Scoop into the pie crust.
3. Refrigerate until ready to serve (at least a few hours to let it firm up).
4. ENJOY! (kids love this recipe)

Chocolate Covered Pomegranate Seeds

(Jasmine Sagum)

2 large pomegranates

1 (12 ounce) bag milk chocolate or semi-sweet chocolate chips (the original recipe calls for semi-sweet. I've made this recipe with both kinds, and I prefer the milk chocolate. But most of the women at recipe club liked the semi-sweet. I bet this would even be yummy and pretty with white chocolate. So just use whichever kind of chocolate you like best.)

wax paper

1. Refrigerate the pomegranates (not required, but it helps).
2. Remove all the seeds and place them in a colander.
3. Gently rinse the seeds, then lay them out on paper towels to let them dry.
4. Lay out a large sheet of wax paper on a cookie sheet which will fit inside your refrigerator.
5. Melting the chocolate the easy way: put the chocolate chips in a glass container (I'd use my big 4-cup Pyrex measuring thingy) and microwave them until they're melted, stirring occasionally; don't overdo it, though- you don't want the chocolate to burn or get tough.
6. Melting the chocolate another way: in a double boiler, melt the chocolate chips (if you don't have a double boiler a metal or oven-safe glass dish over boiling water works too); stir constantly while melting so you don't scorch the chocolate.
7. Add the pomegranate seeds to the melted chocolate (making sure the seeds are not wet on the surface, or else the chocolate can seize) and fold gently with rubber spatula until the seeds are thoroughly covered, then spoon out globs of the mixture, whatever size you like, onto the wax paper.
8. Place the wax papered cookie sheet in the refrigerator and let the chocolate-covered seeds cool overnight (or for as long as you can stand before tasting them).
9. Keep refrigerated- they should keep for 3-4 days, at least, although I doubt they'll last that long once you taste them.
10. Enjoy!

August- Snack Time!

Split Pea Soup

(Courtney Zaugg)

1 cup chopped yellow onions

2 large cloves garlic, minced

1/8 cup good olive oil

1/2 teaspoon dried oregano

1-1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

4-5 medium carrots diced

1 small sweet potato, diced very small!

2 bay leaves

1 T. old bay seasoning

1 pound dried split green peas

10 cups chicken stock or water

In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, sweet potatoes, bay leaves, old bay, 8 cups of the chicken stock/water, and 1/2 pound of split peas. Bring to a boil, then simmer uncovered for 30 minutes. Skim off the foam while cooking. Add the remaining split peas. Add 1-2 cups of water if the soup is starting to look low and continue to simmer for another 45-55 minutes covered, or until all the peas are soft. Stir occasionally to keep the solids from burning on the bottom. In the last 5-10 minutes add another cup of water if the soup is looking low and heat through. Salt and pepper to taste. Serve hot.

Back to School Power Bars 

Stephanie Partridge

2 cups flour

1 cup oat bran

1 1/2 cup brown sugar

3 cups oats

1+ cup cooked quinoa

2 cups dried fruit ( I used a tropical fruit mix)

1 cup honey

1/2 cup coconut oil

1/2 cup applesauce

2 eggs

1 tsp. vanilla

2 tsp almond extract (I love the almond flavor, so use less if you want)

1 cup chocolate chips

Preheat oven to 350 degrees F.  In a medium/large bowl stir together the flour, oat bran, brown sugar, oats, quinoa, and dried fruit.  Make a little bowl within the flour mixture and put the remaining ingredients inside it.  Stir it a little bit and then incorporate the wet into the dry.  I make the flour bowl to save dishes, but you can mix the wet ingredients in a separate bowl if you want and then just combine them.  The dough will be the consistency of a sticky cookie dough.  Spray 1-2 rimmed baking sheets with cooking spray and then scoop big blobs of the dough onto the baking sheets and spread out with the back of a large spoon or spatula.  You want it to be about 1/2-3/4 inches thick.  It doesn’t spread or rise much so don’t worry about it cooking strange if one of your baking sheets isn’t completely full of dough.  Bake for 30-35 minutes.

Note: This recipe is very forgiving so add, take away, do what you want and as long as you keep the amount of wet ingredients and dry ingredients equal to what I have, it will most likely turn out fine.  

July-Healthy

Jasmine's Quinoa Salad

This is less of a recipe, and more of an idea-starter.  :) I make this recipe whenever I don't really know what else to make for dinner or lunch! Quinoa is super healthy and packed with protein.

• Quinoa (amount depends on how many people you're trying to feed) (I usually plan on about 1/4 c. uncooked, or 1/2 c. cooked, quinoa per person...so if you're wanting to feed 4 people you'll want 1 cup uncooked (or 2 cups cooked) quinoa
• Raw veggies (you can use anything you like in your salads!) I usually use tomatoes, shredded carrots, cucumber, red pepper, and avocado (this is a must, yum!). Radishes, 
• I usually add either green or red onion, sliced thin
• Canned beans (for 2 c. cooked quinoa I add 1 can of beans), rinsed and drained. Again, whatever kind you like! Black, kidney, chick peas, pinto, I've even used black eyed peas!
• Herbs. Fresh herbs give this a really fresh taste! I usually use parsley and/or cilantro.
• Dressing. I usually make a balsamic vinaigrette and pour it over top. I don't really have a recipe for this, I just whisk together balsamic vinegar, extra virgin olive oil, a couple minced garlic cloves, salt, and pepper. Sometimes I add dijon mustard, agave/honey, and/or nutritional yeast. Here is a link to a good basic balsamic vinaigrette: http://allrecipes.com/recipe/balsamic-vinaigrette/detail.aspx?event8=1&prop24=SR_Title&e11=balsamic%20vinaigrette&e8=Quick%20Search&event10=1&e7=Recipe.  If you're in a rush, you can also top this salad with your favorite bottled salad dressing (Italian is really good).

In case you don't know how to cook quinoa, you cook it just like rice. 1 part quinoa to 2 parts water (or broth) I just cook it in my rice cooker. When I'm making this salad, I'll usually cook the quinoa in vegetable broth to give it extra flavor, but water is just fine.

If anyone has any questions on quinoa, or you want more ideas on ways to cook it, let me know!  :)

June- Ethnic Foods

Gazpacho
(Courtney Zaugg)

Ingredients

• 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
• 1 c. Tomato juice
• 1 cup cucumber, peeled, seeded and chopped
• 1/2 red bell pepper, seeded and chopped
• 1/2 orange bell pepper, seeded and chopped
• 1/2 cup chopped red onion
• 1 small jalapeno, seeded and minced
• 1 medium garlic clove, minced
• 1/4 cup extra-virgin olive oil
• 1 lime, juiced
• 2 teaspoons balsamic vinegar
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon toasted, ground cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh basil leaves, chiffonade

Directions

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil. Optional: top with sour cream and avocados. 

Rommegrøt (Norwegian dessert-like Flan)

(Stephanie Partridge)

1 qt. thick cream
1-1/4 cups flour
2 cups milk
1 cup sugar
1 T. ground cinnamon

Pour cream into a heavy saucepan and heat until it starts to boil. Sift in 3/4 cup of the flour and whip with a wire whisk. Keep beating after the 3/4 cup of flour is all in, until the butter starts to come out of the cream. Then remove from the heat. Take a ladle and take off the butter, and put it in another bowl. Keep stirring until all the butter comes out.  (I didn't have enough cream, so I used half butter, half milk for the cup I was shy.  I never had any butter float to the top, but I kept stirring it until it was creamy and thick like pudding.) 

Put the milk in another kettle and heat to boiling.  Sift 1/2 cup flour into the milk while beating. Continue beating until mixture is thick like pudding. Remove it from the heat, add it to the cream mixture, and beat with a wire whisk until smooth and well blended. 

Pour into a 2-quart baking dish. Smooth out the top and sprinkle the cinnamon and sugar on top. Pour the butter you saved over the top. Serve warm. (I thought it was weird to pour all the sugar and cinnamon on top and leave it like that, so I preheated my oven to 350 and then turned it off and put the pan in the oven for about 5-10 minutes.  It hardened the cinnamon and sugar so it was a little crispy.)

May- Casseroles

Poppy Seed Chicken

Courtney Zaugg

2 c. chicken, cooked and diced ( I cook mine with a little lemon juice and seasonings so that it is nice and tender, and very flavorful!)

1 can Heart Healthy cream of chicken soup

1 ½ c. fat free sour cream

8 oz. crushed Ritz crackers (whole wheat or reduced fat)

1 stick butter

 1 T. poppy seeds

Combine chicken, soup and sour cream. Combine crackers, melted butter, and poppy seeds. Mix half the cracker mixture with the chicken; reserve the rest for garnish. Spread chicken in greased 2 qt. casserole. Top with crumbs, parsley, and paprika. Bake 350ᵒ oven for 30 minutes. Serve over noodles or rice. 

To mix it up a bit I added about 3/4 cup of sliced crimini mushrooms to the chicken/cracker mixture. You can add less or more depending on how much you like mushrooms. :)

Black Bean and Tortilla Bake

Jasmine Sagum

• 2 garlic clove, minced

• 1 cup chopped onion

• 2 cup chopped tomato

• 1 cup chopped green onion

• 1 teaspoon chili powder

• 4 teaspoons cumin powder

• 2 (8 ounce) cans tomato sauce

• 2 (16 ounce) cans black beans, rinsed and drained
• 1 can corn, drained (or frozen)
• 1 can tomatoes, drained

• 2 tablespoon chopped cilantro

• salt and pepper

• 12 soft corn tortillas
• olives?

• 8 ounces cheddar cheese, shredded (OPTIONAL)**

1. Preheat oven to 350.
2. Spray a large skillet with cooking spray.
3. Add garlic, onions, tomato, green onion, cumin, and chili powder.
4. Cook on medium heat until onion is tender.
5. Add tomato sauce and cook 5 minutes more.
6. Stir in beans, cilantro, salt and pepper.
7. Spray a 9 inch square baking dish with cooking spray.
8. Layer 4 tortillas, 1/3 cheese (if using), and 1/3 of the bean mixture; repeat 2 more times (reserve 2 Tbsp of the cheese for the top).
9. Top with 2 tablespoons of cheese.
10. Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.
11. **NOTE ON THE CHEESE: I made this without the cheese. The corn tortillas get very creamy when you bake them like this, so I didn't think it needed the cheese! Even Chase, who loooves cheese, thought it tasted great without the cheese. So, if you're making this for company or something, you can use the cheese, but if you want to save on the calories :) feel free to make it without the cheese, or put just a little bit on top.