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