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**
Wednesday, August 26, 2009
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
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