Instant Pancake Mix
submitted by Kristin Krotosky
Ingredients:
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
Directions:
Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.
"INSTANT" PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.) Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.
Yield: 12 pancakes
Grandma's Blueberry Lemon Muffins
submitted by Laura Duvalois
Special note: I got this recipe from Brittany Richardson's blog: http://sisterscafe.blogspot.com
2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
zest of one lemon
1 egg
1 cup milk
1/2 cup shortening (or butter*)
1 cup frozen blueberries
Topping (this makes extra - you can try cutting it down if you want): Note: I cut it in half and still had plenty!
1/2 cup butter, melted
1 Tb lemon juice
1/2 cup sugar
Mix dry ingredients and set aside. Beat eggs, milk and shortening. Stir in blueberries. Add dry ingredients and stir gently to combine. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12-14 muffins.
*I substitute butter because I love the taste! It works great either way.
Sizzler Breakfast Bites
submitted by Risa Bakker
1 tablespoon butter or margarine
6 eggs
1 package (12-ounce) HORMEL® LITTLE SIZZLERS® Pork Sausage Links, cut into small pieces
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/8 teaspoon garlic powder
1 1/2 cups dry biscuit baking mix
2 cups shredded sharp Cheddar cheese
Directions:
Heat oven to 375º F. Lightly grease baking sheet. In large skillet, over medium-high heat, melt butter. Add eggs. Cook 4 to 5 minutes or until lightly scrambled and very softly set, stirring frequently. Set aside to cool slightly. In large bowl, combine LITTLE SIZZLERS®, onion, green pepper and garlic powder. Add dry baking mix and shredded cheese. Using clean hands, knead mixture until well blended (mixture will resemble meat loaf). Stir cooked eggs into sausage mixture and combine until blended. Shape mixture into 1-inch balls.
*Place on baking sheet. Bake 20 minutes or until sausage is cooked through and bites are lightly browned.** If desired, serve with salsa on the side.
*At this point, uncooked breakfast bites can be frozen in a single layer. Before baking, thaw bites and bake as directed.
** After breakfast bites are cooked, you may also freeze in a single layer. To bake, place breakfast bites in a single layer. Bake at 375ºF for 15 minutes or until heated through. To microwave, place bites in a single layer on a microwave-safe plate. Heat on HIGH for 30 seconds or until hot.
BAKING OPTION: Place sausage mixture into a lightly greased 9x13-inch baking dish. Bake at 350ºF for 25-30 minutes or until cooked through and golden brown. To serve, cut into bite-size pieces.
Upside-Down Apple French Toast
submitted by Stephanie Partridge
(make the night before)
1 stick butter
1 1/4 c. packed brown sugar
1 Tbsp. water
3 apples (granny smiths or gala)
cinnamon, to taste
1/2 c. raisins or pecans (optional)
1 loaf French bread - sliced 1 1/2 inches thick
1 1/2 c. milk
7 eggs
1 tsp. vanilla
nutmeg, to taste
Cool whip
Heat butter, brown sugar, and water in saucepan on medium until bubbling. Place in 9x13 pan and cool for 20-30 minutes. Peel, core, and slice apples. Place in rows overlapping on top of sauce pan. Sprinkle with cinnamon (and raisins or pecans). Top with bread. Mix milk, eggs, and vanilla. Pour over bread. Sprinkle with nutmeg. Cover and refrigerate overnight or several hours. Bake at 350 degrees for about an hour when it is golden brown and crispy. Serve upside-down using sauce as syrup and cool whip.
Ham and Asparagus Brunch Sammies
submitted by Liz Reid
Salt
1 bundle thin asparagus, trimmed into 4 inch tips
3 tablespoons butter
3 tablespoons flour
2 cups milk
Pepper
Freshly ground nutmeg
2 tablespoons Dijon mustard
8 slices of bread (I like Sourdough)
3/4 pound deli ham
3/4 pound swiss or gruyere cheese, grated (about 2 cups)
In a saucepot, bring a few inches of water to a boil. Add salt and asparagus, and cook a couple minutes until tender-crisp. Cold shock the asparagus in a bowl of ice water and remove them to a kitchen towel to dry.
Melt butter in a small pot over medium heat. Add flour, cook a minute then whisk in milk. Season with salt and pepper and thicken sauce over low bubble until very thick, 7-8 minutes. Season with a little nutmeg, turn off heat and stir in mustard.
Line a sheet pan with parchment paper and arrange 4 slices of bread on it. Top them with half of the béchamel sauce, all of the asparagus tips, the ham and half of the cheese. Set another slice of bread on each sandwich and cover them with the remaining béchamel sauce and cheese. Transfer to the oven and bake 15 minutes, until bread is toasted on the bottom and cheese is a deep golden on top.
Buttermilk Syrup
submitted by Jill Castle
1 cube butter
1 C sugar
1/2 C buttermilk
1 T Karo syrup
1 t baking soda
1 t vanilla
Bring the first four ingredients to a boil then remove from heat. Add remaining ingredients, syrup will foam up and then settle after a few second. Serve warm and refrigerate leftovers.
Bacon-Cheese Pull-Aparts
submitted by Kris Thorne
1 egg
2 tablespoons milk
1 16.3 oz can Pillsbury Grands Flaky Refrigerated biscuits
1 pkg bacon (cooked and crumbled)
3/4 cup shredded cheddar cheese
1/4 cup finely chopped green onion
1-Heat oven to 350. Spray 11 x 7 glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.
2-Separate dough into the 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Stir in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces into single layer.
3-Bake at 350 for 23 to 28 minutes, until golden brown.
Amish Breakfast Casserole
submitted by Linda Atwood
Ingredients
1 pound sliced bacon, diced
1 medium onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese
Directions
In a large skillet, cook bacon until crisp; drain. Saute onion in 2 TBSP butter. In a bowl, combine the remaining ingredients; stir in bacon and sauteed onions. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.
**Can use all cheddar cheese if you don't like Swiss cheese**
Wednesday, April 21, 2010
Monday, March 29, 2010
MARCH: 5 INGREDIENTS
Fresh Homemade Strawberry Ice Cream
submitted by Kristin Krotosky
Ingredients:
3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
Instructions
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Oh Henry's
submitted by Tara Turner
1 C Sugar
1 C Corn Syrup
Bring just to a boil and take off heat
Add: 1 C Peanut Butter
Stir
Add:
4 C Rice Crispies
Mix well and place in greased 9x13 pan
1 6oz pkg chocolate chips
1 6oz pkg butterscotch chips
melt in microwave and spread on top Let finished bars set up for about 1 hour - then cut (if you wait too long you can't cut them easily)
Ramen Noodle Stew
submitted by Risa Bakker
1/2 to 1 lb ground beef
1 pkg beef flavored ramen noodles
1 can stewed tomatoes
1 can cut green beans
Brown ground beef. Prepare ramen noodles according to package directions. Add ground beef, stewed tomatoes, and green beans. Cook until heated through.
Oreo Cookie Dessert
submitted by Laura Duvalois
1 package oreos (18 oz.)
1/4 cup melted butter (1/2 cube)
1/2 gallon vanilla ice cream
1/2+ jar of Mrs. Richardson's hot fudge
Soften ice cream (remember the new containers are not quite a half gallon). Crush oreos (in a bag or blender). Combine half of the crumbs with the melted butter to make a crust in a 9x13 dish. Spread 1/2 of ice cream over crust (I slice the ice cream with a knife). Place warmed up hot fudge over the ice cream. Then put remaining ice cream on top of that. Sprinkle remaining oreo crumbs on top and freeze overnight or at least 5 hours.
Rosemary Artisan Bread
submitted by Jill Castle
3 cups warm water
1/2 T yeast
1 T salt
mix slowly for a few seconds.
Add 6 cups of flour and chopped Rosemary
Let rise for 1 hour and 40 min, sprinkle cornmeal on to baking sheet. Roll the dough into two balls and place on baking sheet, let rise 30 mins. Make 3 slices across the top of the dough with a knife so bread will expand and not crack around the sides (this is just for looks). Bake 400 for 20-30 minutes. Dip in Olive Oil or use for fondue dipping.
Corn salad
submitted by Erin Ruy
Ingredients:
2-2 1/2 cups of frozen corn (the recipe calls for 2 cans whole kernel corn)
1 cup low-fat mayonnaise
2 cups of shredded cheese
1-2 green bell peppers, chopped (use red or a combination of red/green peppers)
1/2 c. red onion, chopped
9 oz bag of chili cheese Fritos, crushed.
Directions:
Mix all ingredients and chill. If using frozen corn, let the mixture sit out until the corn starts to thaw. Mix in Fritos when you are ready to serve.
German "Monster" Pancakes
submitted by April Felix
6 Eggs
1 C. Flour
1 C. Milk
4 T. Butter/Marg.
1 t. Vanilla
(pinch of salt)
Preheat oven to 400. Put 2 T. of butter/marg. in small casserole dish and melt in oven.
Mix eggs, flour, milk, 2 T. butter/marg, vanilla and pinch of salt. (I use a blender:)
Remove dish from oven, pour mixture in and bake for 20 min.
Turn the oven light on and let the kiddos watch it grow into a monster!!!
Toppings: Strawberries, peaches, syrup, lemon juice & powdered sugar, cool whip, be creative!
Peach Cobbler
submitted by Stephanie Partridge
1-2 cans or jars of peaches
1 powder cake mix
1 cube butter
Pour the peaches in a pan. Pour the cake mix powder on top. Melt the butter and pour that over it all. Bake 350 degrees for 35 minutes. Voila! helps: If there is a lot of juice in with your peaches you might want to only use half of it. When my Mom makes this she said she prefers to lightly stir it all together before baking. Another thing to make is pears with a spice cake mix. . . that's really yummy too.
Berry Cookie Cobbler
submitted by Linda Atwood
24oz. frozen mixed berries, thawed
21oz. apple pie filling
1/3 cup sugar
1 1/2 tsp. cinnamon
1 tube sugar cookie dough
Preheat oven to 350 degrees. In a bowl mix together berries, apple pie filling, sugar and cinnamon. Transfer to a 8x8 dish. Crumble cookie dough over fruit covering thickly and completely. Bake uncovered until cookie crust is golden and juices bubble thickly, about 45 minutes. Serve warm with vanilla ice cream!
submitted by Kristin Krotosky
Ingredients:
3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
Instructions
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Oh Henry's
submitted by Tara Turner
1 C Sugar
1 C Corn Syrup
Bring just to a boil and take off heat
Add: 1 C Peanut Butter
Stir
Add:
4 C Rice Crispies
Mix well and place in greased 9x13 pan
1 6oz pkg chocolate chips
1 6oz pkg butterscotch chips
melt in microwave and spread on top Let finished bars set up for about 1 hour - then cut (if you wait too long you can't cut them easily)
Ramen Noodle Stew
submitted by Risa Bakker
1/2 to 1 lb ground beef
1 pkg beef flavored ramen noodles
1 can stewed tomatoes
1 can cut green beans
Brown ground beef. Prepare ramen noodles according to package directions. Add ground beef, stewed tomatoes, and green beans. Cook until heated through.
Oreo Cookie Dessert
submitted by Laura Duvalois
1 package oreos (18 oz.)
1/4 cup melted butter (1/2 cube)
1/2 gallon vanilla ice cream
1/2+ jar of Mrs. Richardson's hot fudge
Soften ice cream (remember the new containers are not quite a half gallon). Crush oreos (in a bag or blender). Combine half of the crumbs with the melted butter to make a crust in a 9x13 dish. Spread 1/2 of ice cream over crust (I slice the ice cream with a knife). Place warmed up hot fudge over the ice cream. Then put remaining ice cream on top of that. Sprinkle remaining oreo crumbs on top and freeze overnight or at least 5 hours.
Rosemary Artisan Bread
submitted by Jill Castle
3 cups warm water
1/2 T yeast
1 T salt
mix slowly for a few seconds.
Add 6 cups of flour and chopped Rosemary
Let rise for 1 hour and 40 min, sprinkle cornmeal on to baking sheet. Roll the dough into two balls and place on baking sheet, let rise 30 mins. Make 3 slices across the top of the dough with a knife so bread will expand and not crack around the sides (this is just for looks). Bake 400 for 20-30 minutes. Dip in Olive Oil or use for fondue dipping.
Corn salad
submitted by Erin Ruy
Ingredients:
2-2 1/2 cups of frozen corn (the recipe calls for 2 cans whole kernel corn)
1 cup low-fat mayonnaise
2 cups of shredded cheese
1-2 green bell peppers, chopped (use red or a combination of red/green peppers)
1/2 c. red onion, chopped
9 oz bag of chili cheese Fritos, crushed.
Directions:
Mix all ingredients and chill. If using frozen corn, let the mixture sit out until the corn starts to thaw. Mix in Fritos when you are ready to serve.
German "Monster" Pancakes
submitted by April Felix
6 Eggs
1 C. Flour
1 C. Milk
4 T. Butter/Marg.
1 t. Vanilla
(pinch of salt)
Preheat oven to 400. Put 2 T. of butter/marg. in small casserole dish and melt in oven.
Mix eggs, flour, milk, 2 T. butter/marg, vanilla and pinch of salt. (I use a blender:)
Remove dish from oven, pour mixture in and bake for 20 min.
Turn the oven light on and let the kiddos watch it grow into a monster!!!
Toppings: Strawberries, peaches, syrup, lemon juice & powdered sugar, cool whip, be creative!
Peach Cobbler
submitted by Stephanie Partridge
1-2 cans or jars of peaches
1 powder cake mix
1 cube butter
Pour the peaches in a pan. Pour the cake mix powder on top. Melt the butter and pour that over it all. Bake 350 degrees for 35 minutes. Voila! helps: If there is a lot of juice in with your peaches you might want to only use half of it. When my Mom makes this she said she prefers to lightly stir it all together before baking. Another thing to make is pears with a spice cake mix. . . that's really yummy too.
Berry Cookie Cobbler
submitted by Linda Atwood
24oz. frozen mixed berries, thawed
21oz. apple pie filling
1/3 cup sugar
1 1/2 tsp. cinnamon
1 tube sugar cookie dough
Preheat oven to 350 degrees. In a bowl mix together berries, apple pie filling, sugar and cinnamon. Transfer to a 8x8 dish. Crumble cookie dough over fruit covering thickly and completely. Bake uncovered until cookie crust is golden and juices bubble thickly, about 45 minutes. Serve warm with vanilla ice cream!
Wednesday, March 3, 2010
FEBRUARY: ITALIAN/PASTA
Baked Ziti
submitted by Kristin Krotosky
Ingredients
1lb ground beef
16 oz. block of mozzarella cheese
1/2 cup Parmesan cheese
1/2 cup Romano cheese
1 bag of cavatappi pasta (Smith's has it under their private selection name)
1 jar of marinara sauce
Directions:
Brown the ground beef and drain the fat
Cook the pasta as labeled on the package
Cut the block of mozzarella in half. Take 8 ozs and cut in slices. Take 8 ozs. and cut into small cubes.
Measure 1/2 cup of Parmesan cheese and 1/2 cup of romano cheese.
Mix all listed ingredients in a bowl (don't forget to add the marinara sauce), except for the slice mozzarella cheese.
Spread mixture in a baking dish and then lay the slices of mozzarella cheese over it. Cook for 30 minutes at 350 degrees. If cheese is not melted after 30 minutes you can put the oven on broil until it melts.
Strawberry Gelato
submitted by Wendy Loveland
12 oz fresh strawberries, hull removed
3/4 sugar
2 cups whole mile
1/2 cup heavy cream
1 tsp lemon juice
blend strawberries, sugar and whole milk until smooth
add in heavy cream and mix just enough to combine, add in lemon juice, refrigerate for at least 4 hours, transfer to ice cream machine and freeze according to manufacturer's instructions
Macaroni Grill Bread
submitted by Erin Ruy
1 Tbsp. Dry Yeast
1 Tbsp. Sugar 1 cup warm water (105 - 115 degrees)
2 ½ cups white flour, divided
1 tsp. salt
2 Tbsp. rosemary, chopped, (I used about a tablespoon of dried rosemary and it worked great.)
1 Tbsp. olive oil
2 Tbsp. butter or margarine
Coarsely ground salt
Proof the water and the yeast/sugar mixture for about 10 minutes or until yeast is frothy. Add the rest of the ingredients and knead until it's soft and stretchy and not sticky. Put the dough in an oiled bowl and cover until it's doubled in size. Punch the dough down and let it rest for 5-10 minutes, then shape the dough into two circle loaves. Spread the melted butter over the loaves and sprinkle the remaining rosemary on top. Let the loaves rise another 45 minutes or until doubled and then sprinkle with coarse salt (sea salt). Bake at a preheated 450 degree oven for 20-25 minutes. Serve with spicy oil and vinegar bread dip.
Spicy oil and vinegar bread dip
1 cup extra virgin olive oil
2/3 cup aged balsamic vinegar
3 cloves garlic, minced
1 1/2 tablespoons dried basil
1 tablespoon dried oregano
1 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. Seal bottle, and refrigerate mixture 8 hours, or overnight. Shake well before serving. Store in the refrigerator.
Chicken Fettucine Alfredo
submitted by Linda Atwood
2 cups milk
16 oz cream cheese, softened
1/2 cup parmesan cheese
1/2 tsp. salt
1/2 tsp. garlic powder
Heat milk, add rest of ingredients and warm thoroughly. Do not allow sauce to come to a boil. Serve over fettuccine and chicken. (I cook my chicken on my george foreman grill and season it with a little salt, pepper, and garlic powder. Then I slice it into small pieces and mix it into the sauce.)
submitted by Kristin Krotosky
Ingredients
1lb ground beef
16 oz. block of mozzarella cheese
1/2 cup Parmesan cheese
1/2 cup Romano cheese
1 bag of cavatappi pasta (Smith's has it under their private selection name)
1 jar of marinara sauce
Directions:
Brown the ground beef and drain the fat
Cook the pasta as labeled on the package
Cut the block of mozzarella in half. Take 8 ozs and cut in slices. Take 8 ozs. and cut into small cubes.
Measure 1/2 cup of Parmesan cheese and 1/2 cup of romano cheese.
Mix all listed ingredients in a bowl (don't forget to add the marinara sauce), except for the slice mozzarella cheese.
Spread mixture in a baking dish and then lay the slices of mozzarella cheese over it. Cook for 30 minutes at 350 degrees. If cheese is not melted after 30 minutes you can put the oven on broil until it melts.
Strawberry Gelato
submitted by Wendy Loveland
12 oz fresh strawberries, hull removed
3/4 sugar
2 cups whole mile
1/2 cup heavy cream
1 tsp lemon juice
blend strawberries, sugar and whole milk until smooth
add in heavy cream and mix just enough to combine, add in lemon juice, refrigerate for at least 4 hours, transfer to ice cream machine and freeze according to manufacturer's instructions
Macaroni Grill Bread
submitted by Erin Ruy
1 Tbsp. Dry Yeast
1 Tbsp. Sugar 1 cup warm water (105 - 115 degrees)
2 ½ cups white flour, divided
1 tsp. salt
2 Tbsp. rosemary, chopped, (I used about a tablespoon of dried rosemary and it worked great.)
1 Tbsp. olive oil
2 Tbsp. butter or margarine
Coarsely ground salt
Proof the water and the yeast/sugar mixture for about 10 minutes or until yeast is frothy. Add the rest of the ingredients and knead until it's soft and stretchy and not sticky. Put the dough in an oiled bowl and cover until it's doubled in size. Punch the dough down and let it rest for 5-10 minutes, then shape the dough into two circle loaves. Spread the melted butter over the loaves and sprinkle the remaining rosemary on top. Let the loaves rise another 45 minutes or until doubled and then sprinkle with coarse salt (sea salt). Bake at a preheated 450 degree oven for 20-25 minutes. Serve with spicy oil and vinegar bread dip.
Spicy oil and vinegar bread dip
1 cup extra virgin olive oil
2/3 cup aged balsamic vinegar
3 cloves garlic, minced
1 1/2 tablespoons dried basil
1 tablespoon dried oregano
1 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. Seal bottle, and refrigerate mixture 8 hours, or overnight. Shake well before serving. Store in the refrigerator.
Chicken Fettucine Alfredo
submitted by Linda Atwood
2 cups milk
16 oz cream cheese, softened
1/2 cup parmesan cheese
1/2 tsp. salt
1/2 tsp. garlic powder
Heat milk, add rest of ingredients and warm thoroughly. Do not allow sauce to come to a boil. Serve over fettuccine and chicken. (I cook my chicken on my george foreman grill and season it with a little salt, pepper, and garlic powder. Then I slice it into small pieces and mix it into the sauce.)
Monday, February 15, 2010
JANUARY: PARTY FOODS & DRINKS
Cherry-O Cream Cheese Pie
submitted by Laura Duvalois
Crust:
1 pkg. graham crackers (approximately 9-10 crackers) crushed (I roll with a rolling pin)
1/4 cup softened butter
1/4 cup sugar
Pie Filling:
8 oz. softened cream cheese
1 can Eagle Brand milk
1/3 cup lemon juice
1 tsp. vanilla
Top with: 1 can cherry pie filling
Combine crust items together and mix in a pie dish. Soften cream cheese, whip until fluffy. Gradually add Eagle Brand milk while continuing to beat. Add lemon juice and vanilla. Blend well. Pour into pie crust. Chill 2-3 hours before putting on cherry pie filling. Chill the cherry pie filling.
Pina Colada Slush Drink
submitted by Jill Castle
2 10 cans Barcardi pina colada mix (I found it at Smiths)
1 2 liter sprite or 7 up
1 46 oz can pineapple juice
mix and serve but if your barcardis aren't still frozen I would put
the drink in the freezer for a while then serve.
Grape Salad
submitted by April Felix
16 oz. Cream cheese
1 large or 2 small bottles of Marshmallow cream
16 oz. Cool Whip
Small can of cashews
2 bags of grapes
Whip the cream cheese and marshmallow cream together, fold in the Cool Whip. Add cashews and grapes and stir!
Jalapeno Popper Spread
submitted by Erin Ruy
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
2 (4 ounce) can chopped green chilies, drained or 2-3 fresh anaheim peppers, chopped
2-4 fresh diced jalapeno peppers, add some seeds for extra heat
1 cup grated Parmesan cheese
combine all ingredients, bake at 375 for 30 minutes or until bubbly and lightly browned on the top. Serve with pita chips, tortilla chips or toasted french bread.
for pita chips: cut baked pitas into triangles and spray with cooking spray or brush with olive oil. Sprinkle coarse salt and garlic powder, bake at 400 for 5-7 minutes or until lightly brown.
Layered Black Bean Dip
submitted by Kris Thorne
1-8 oz package cream cheese, softened
1 cup black beans
1 cup Ro-tel diced tomatoes with green chili's
1/2 cup shredded cheese
sprinkle of chopped green onions and sour cream
Spread cream cheese evenly on small plate
place black beans evenly over cream cheese
spread tomatoes on black beans and spread evenly
sprinkle cheese
garnish with green onions and sour cream
Corn Quickies
submitted by Trisha Atkinson
Ingredients:
• 1 ½ cups sugar
• 1 ½ cups light Karo syrup
• 1 stick of butter
• 1 ½ teaspoons vanilla
• 1 (14 oz.) box Corn Chex
• Add-ins: shredded coconut, Golden Grahams and slivered almonds
• Craisins – if adding M&M’s just sprinkle on top so they don’t melt
• Salted peanuts, cashews, etc.
Bring to a boil for only 2 minutes sugar, Karo syrup and butter; remove from
heat; stir in vanilla.. Pour over Corn Chex pre-mixed with add-ins in large
bowl. Gently stir until evenly distributed and spread onto lightly sprayed
cookie sheet until cool but still soft. Store in a tightly sealed container
or re-sealable baggies.
Hot Chip Dip
submitted by Risa Bakker
1 lb ground beef, browned and drained
2 15-oz cans refried beans
2 10-oz cans diced tomatoes and chilies
1 pkg taco seasoning
1 lb Velveeta cheese, cubed
Tortilla chips
Combine ground beef, beans, tomatoes, and taco seasoning in slow cooker. Cover. Cook on low 3-4 hours (or 1 ½ hours on high). Add cheese. Stir occasionally. Heat until cheese is melted. Serve with tortilla chips. (Also works as a filling for burritos).
Italian Sodas
submitted by Linda Atwood
Club Soda
Flavored Syrup
Half and half
Whip Cream
Ice
Fill cup 3/4 full of ice. Pour in 8 oz club soda and 1/3 cup flavoring. Mix well. Pour in 1 TBSP half and half; mix in. Top with whip cream. Enjoy!!
submitted by Laura Duvalois
Crust:
1 pkg. graham crackers (approximately 9-10 crackers) crushed (I roll with a rolling pin)
1/4 cup softened butter
1/4 cup sugar
Pie Filling:
8 oz. softened cream cheese
1 can Eagle Brand milk
1/3 cup lemon juice
1 tsp. vanilla
Top with: 1 can cherry pie filling
Combine crust items together and mix in a pie dish. Soften cream cheese, whip until fluffy. Gradually add Eagle Brand milk while continuing to beat. Add lemon juice and vanilla. Blend well. Pour into pie crust. Chill 2-3 hours before putting on cherry pie filling. Chill the cherry pie filling.
Pina Colada Slush Drink
submitted by Jill Castle
2 10 cans Barcardi pina colada mix (I found it at Smiths)
1 2 liter sprite or 7 up
1 46 oz can pineapple juice
mix and serve but if your barcardis aren't still frozen I would put
the drink in the freezer for a while then serve.
Grape Salad
submitted by April Felix
16 oz. Cream cheese
1 large or 2 small bottles of Marshmallow cream
16 oz. Cool Whip
Small can of cashews
2 bags of grapes
Whip the cream cheese and marshmallow cream together, fold in the Cool Whip. Add cashews and grapes and stir!
Jalapeno Popper Spread
submitted by Erin Ruy
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
2 (4 ounce) can chopped green chilies, drained or 2-3 fresh anaheim peppers, chopped
2-4 fresh diced jalapeno peppers, add some seeds for extra heat
1 cup grated Parmesan cheese
combine all ingredients, bake at 375 for 30 minutes or until bubbly and lightly browned on the top. Serve with pita chips, tortilla chips or toasted french bread.
for pita chips: cut baked pitas into triangles and spray with cooking spray or brush with olive oil. Sprinkle coarse salt and garlic powder, bake at 400 for 5-7 minutes or until lightly brown.
Layered Black Bean Dip
submitted by Kris Thorne
1-8 oz package cream cheese, softened
1 cup black beans
1 cup Ro-tel diced tomatoes with green chili's
1/2 cup shredded cheese
sprinkle of chopped green onions and sour cream
Spread cream cheese evenly on small plate
place black beans evenly over cream cheese
spread tomatoes on black beans and spread evenly
sprinkle cheese
garnish with green onions and sour cream
Corn Quickies
submitted by Trisha Atkinson
Ingredients:
• 1 ½ cups sugar
• 1 ½ cups light Karo syrup
• 1 stick of butter
• 1 ½ teaspoons vanilla
• 1 (14 oz.) box Corn Chex
• Add-ins: shredded coconut, Golden Grahams and slivered almonds
• Craisins – if adding M&M’s just sprinkle on top so they don’t melt
• Salted peanuts, cashews, etc.
Bring to a boil for only 2 minutes sugar, Karo syrup and butter; remove from
heat; stir in vanilla.. Pour over Corn Chex pre-mixed with add-ins in large
bowl. Gently stir until evenly distributed and spread onto lightly sprayed
cookie sheet until cool but still soft. Store in a tightly sealed container
or re-sealable baggies.
Hot Chip Dip
submitted by Risa Bakker
1 lb ground beef, browned and drained
2 15-oz cans refried beans
2 10-oz cans diced tomatoes and chilies
1 pkg taco seasoning
1 lb Velveeta cheese, cubed
Tortilla chips
Combine ground beef, beans, tomatoes, and taco seasoning in slow cooker. Cover. Cook on low 3-4 hours (or 1 ½ hours on high). Add cheese. Stir occasionally. Heat until cheese is melted. Serve with tortilla chips. (Also works as a filling for burritos).
Italian Sodas
submitted by Linda Atwood
Club Soda
Flavored Syrup
Half and half
Whip Cream
Ice
Fill cup 3/4 full of ice. Pour in 8 oz club soda and 1/3 cup flavoring. Mix well. Pour in 1 TBSP half and half; mix in. Top with whip cream. Enjoy!!
Friday, December 18, 2009
DECEMBER: COOKIE EXCHANGE
Coconut Macaroons
submitted by Erin Ruy
2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil or spray with non-stick spray.
In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
dip 1/2 in melted dark, milk or semi-sweet chocolate.
Lemon Icebox Cookies
submitted by Laura Duvalois
1-2/3 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
3 lemons
1/2 cup butter (1 cube)
3/4 cup sugar
1 large egg yolk
Combine dry ingredients. In a large bowl mix butter and sugar on medium speed. Beat in 1 egg yolk, 1 TBSP. lemon peel and 2 TBSP. fresh lemon juice. Reduce speed to low and beat in dry ingredients. Divide dough in half. Form two 12 inch dough logs. Refidgerate overnight or freeze until very firm (about 2 hours). Cut 1/4" thick slices and place on greased cookie sheet. Bake at 375 degrees for 10 minutes. Makes about 4-6 dozen.
Cream Cheese Finger Cookies
submitted by Stephanie Partridge
1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 tablespoon sugar
Dash salt
1 cup finely chopped pecans
confectioners' sugar
In a large mixing bowl, cream the butter and cream cheese until light and fluffy. Beat in vanilla. Combine the flour, sugar and salt; gradually add to creamed mixture. Stir in pecans (dough will be crumbly).
Shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 12-14 minutes or until lightly browned. Carefully roll warm cookies in confectioners' sugar; cool on wire racks.
Walnut Squares
submitted by Trisha Atkinson
Bottom Layer –
½ lb (2 cubes) butter
½ cup sugar
½ cup cornstarch
2 cups flour
Cream butter and sugar, add cornstarch and flour. (May have to mix with
hands). Spread into a cookie sheet. Bake at 300 degrees for 20 min.
Then mix the following for middle layer:
4 eggs
4 Tbsp flour (or ¼ cup)
2 tsp vanilla
½ tsp baking powder
1 lb brown sugar or 2 ¼ cups
1 lb walnuts chopped up (I blend them in my blender to make them fine)
Small package of coconut
Mix together, spread on top of hot cookie crust, continue baking for another
15-20 min. Let cool.
Then frost with the following mixed together:
1 cube butter
3 oz cream cheese
1 pkg or 4 cups of powder sugar1
tsp vanilla
Sugar Gems
submitted by Linda Atwood
Cream together:
1 cup powdered sugar
1 cup sugar
1 cup oil
1 cup real butter
2 eggs
1 tsp vanilla
Add:
5 cups flour
1 tsp cream of tarter
1 tsp salt
1 tsp soda
Mix all ingredients well. Roll into golf size balls and place on cookie sheets. Flatten with bottom of glass dipped in sugar. Bake at 350 for 12-14 minutes. Cool and frost with sugar gem frosting.
Sugar Gem Frosting
2-2 ½ cups powdered sugar
½ cup oil
2 tsp flavoring (almond, vanilla etc.)-I prefer 1 tsp of almond
3-4 Tbsp milk
Coloring if wanted
Mix well and add a little more milk or powdered sugar to get the right consistency.
Frosted Butter Cookies
submitted by Risa Bakker
Ingredients:
1-1/2 cups (3 sticks) butter, softened
3/4 cup granulated sugar
3 egg yolks
3 cups all-purpose flour
1 teaspoon baking powder
2 tablespoons orange juice
1 teaspoon vanilla
4 cups powdered sugar
1/2 cup butter, softened
3 to 4 tablespoons milk
2 teaspoons vanilla
Food coloring (optional)
Colored sugars, flaked coconut and cinnamon candies for decorating
Preparation:
1. For cookies, beat 1-1/2 cups butter and granulated sugar in large bowl until creamy. Add egg yolks; beat until light and fluffy. Add flour, baking powder, orange juice and 1 teaspoon vanilla; beat until well mixed. Wrap dough in plastic wrap; refrigerate 2 to 3 hours or until firm.
2. Preheat oven to 350°F. Roll out dough, half at a time, to 1/4-inch thickness on well-floured surface. Cut dough with holiday cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake 6 to 10 minutes or until edges are golden brown. Remove to wire racks; cool completely.
3. For frosting, beat powdered sugar, butter, milk and vanilla in bowl until fluffy. If desired, divide frosting into small bowls and tint with food coloring. Frost cookies; decorate as desired.
Butter Nut Thumbprint Cookies
submitted by Vickie Myslinski
6 lbs granulated sugar
12 lbs shortening
3 oz salt
2 oz vanilla
3 oz butter flavor
Mix for 4 minutes on 3rd speed
2 lbs eggs
Mix for 3 minutes on 3rd speed
16 pounds flour
6 pounds walnuts
Crush walnuts very fine; mix together well.
Crank out with cookie crank. Put powdered sugar on butter nut. Put ready ice in thumbprint.
submitted by Erin Ruy
2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil or spray with non-stick spray.
In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
dip 1/2 in melted dark, milk or semi-sweet chocolate.
Lemon Icebox Cookies
submitted by Laura Duvalois
1-2/3 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
3 lemons
1/2 cup butter (1 cube)
3/4 cup sugar
1 large egg yolk
Combine dry ingredients. In a large bowl mix butter and sugar on medium speed. Beat in 1 egg yolk, 1 TBSP. lemon peel and 2 TBSP. fresh lemon juice. Reduce speed to low and beat in dry ingredients. Divide dough in half. Form two 12 inch dough logs. Refidgerate overnight or freeze until very firm (about 2 hours). Cut 1/4" thick slices and place on greased cookie sheet. Bake at 375 degrees for 10 minutes. Makes about 4-6 dozen.
Cream Cheese Finger Cookies
submitted by Stephanie Partridge
1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 tablespoon sugar
Dash salt
1 cup finely chopped pecans
confectioners' sugar
In a large mixing bowl, cream the butter and cream cheese until light and fluffy. Beat in vanilla. Combine the flour, sugar and salt; gradually add to creamed mixture. Stir in pecans (dough will be crumbly).
Shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 12-14 minutes or until lightly browned. Carefully roll warm cookies in confectioners' sugar; cool on wire racks.
Walnut Squares
submitted by Trisha Atkinson
Bottom Layer –
½ lb (2 cubes) butter
½ cup sugar
½ cup cornstarch
2 cups flour
Cream butter and sugar, add cornstarch and flour. (May have to mix with
hands). Spread into a cookie sheet. Bake at 300 degrees for 20 min.
Then mix the following for middle layer:
4 eggs
4 Tbsp flour (or ¼ cup)
2 tsp vanilla
½ tsp baking powder
1 lb brown sugar or 2 ¼ cups
1 lb walnuts chopped up (I blend them in my blender to make them fine)
Small package of coconut
Mix together, spread on top of hot cookie crust, continue baking for another
15-20 min. Let cool.
Then frost with the following mixed together:
1 cube butter
3 oz cream cheese
1 pkg or 4 cups of powder sugar1
tsp vanilla
Sugar Gems
submitted by Linda Atwood
Cream together:
1 cup powdered sugar
1 cup sugar
1 cup oil
1 cup real butter
2 eggs
1 tsp vanilla
Add:
5 cups flour
1 tsp cream of tarter
1 tsp salt
1 tsp soda
Mix all ingredients well. Roll into golf size balls and place on cookie sheets. Flatten with bottom of glass dipped in sugar. Bake at 350 for 12-14 minutes. Cool and frost with sugar gem frosting.
Sugar Gem Frosting
2-2 ½ cups powdered sugar
½ cup oil
2 tsp flavoring (almond, vanilla etc.)-I prefer 1 tsp of almond
3-4 Tbsp milk
Coloring if wanted
Mix well and add a little more milk or powdered sugar to get the right consistency.
Frosted Butter Cookies
submitted by Risa Bakker
Ingredients:
1-1/2 cups (3 sticks) butter, softened
3/4 cup granulated sugar
3 egg yolks
3 cups all-purpose flour
1 teaspoon baking powder
2 tablespoons orange juice
1 teaspoon vanilla
4 cups powdered sugar
1/2 cup butter, softened
3 to 4 tablespoons milk
2 teaspoons vanilla
Food coloring (optional)
Colored sugars, flaked coconut and cinnamon candies for decorating
Preparation:
1. For cookies, beat 1-1/2 cups butter and granulated sugar in large bowl until creamy. Add egg yolks; beat until light and fluffy. Add flour, baking powder, orange juice and 1 teaspoon vanilla; beat until well mixed. Wrap dough in plastic wrap; refrigerate 2 to 3 hours or until firm.
2. Preheat oven to 350°F. Roll out dough, half at a time, to 1/4-inch thickness on well-floured surface. Cut dough with holiday cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake 6 to 10 minutes or until edges are golden brown. Remove to wire racks; cool completely.
3. For frosting, beat powdered sugar, butter, milk and vanilla in bowl until fluffy. If desired, divide frosting into small bowls and tint with food coloring. Frost cookies; decorate as desired.
Butter Nut Thumbprint Cookies
submitted by Vickie Myslinski
6 lbs granulated sugar
12 lbs shortening
3 oz salt
2 oz vanilla
3 oz butter flavor
Mix for 4 minutes on 3rd speed
2 lbs eggs
Mix for 3 minutes on 3rd speed
16 pounds flour
6 pounds walnuts
Crush walnuts very fine; mix together well.
Crank out with cookie crank. Put powdered sugar on butter nut. Put ready ice in thumbprint.
Monday, November 23, 2009
NOVEMBER: HOLIDAY FAVORITES
Cheese Ball
submitted by Trisha Atkinson
5 or 6 – 8 oz cream cheeses
½ bottle green olives (small)
1 small can chopped olives
1 chopped bell pepper
½ tsp blue cheese (optional)
1/3 tsp garlic salt
Shake of onion salt
Mix with hands and form into balls. Roll in nuts and parsley.
Yummy Chex Mix
submitted by Tara Turner
1 box Corn Chex
1 box Golden Grahams
1 pkg slivered almonds
Mix in large bowl
2 cups White Karo Syrup
2 cups Sugar
1 1/2 cups Margarine
Boil for 3 minutes. Pour over cereal and stir until coated. (add M&Ms if desired)
Yummy Sweet Potatoes
submitted by Laura Duvalois
4-1/2 cups sweet potatoes and yams
(approximately 4 sweet potatoes and 2 yams)
1-1/2 cups sugar
3 eggs
3/4 cup milk
3/4 tsp. salt
1-1/2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
Peel, slice and boil sweet potatoes/yams. It usually takes about 20 mintues of boiling. Mash and mix with above ingredients. I did this in my kitchenaid mixer.
Topping:
1 cup brown sugar
1/2 cup flour
1 cup pecan (chopped or bits)
1/2 cube (1/4 cup) butter (very soft)
Mix with fork until butter is incorporated. Distribute evenly over the top of sweet potato mixture in a 9x13.
Bake at 400 degrees for 30-35 minutes covered in foil. Remove foil last 10 minutes (watch your time closely because the top can burn easily).
Cranberry Salsa
submitted by Jill Castle
12 oz Fresh Cranberries
2 green onions chopped
1 jalapeno pepper (seeded)
3 heaping Tbsp cilantro
3/4 cups sugar
1/4 tsp cumin
Process in blender or food processor and serve over cream cheese with tortilla chips or wheat thins.
Cinnamon Rolls
submitted by Stephanie Partridge
In small cup proof this yeast and set aside:
1/2 cup hot water
2 Tbsp. yeast
1 tsp. sugar
In medium sauce pan, bring the following to a boil:
1 cup water
1 cup butter
3/4 cup sugar
2 tsp. salt
Once the mixture has boiled, remove from heat and add:
1 cup cold water
Cool until luke warm.
Place both mixtures (yeast and butter) in mixer
Mix and add gradually:
4 eggs - beaten
7 1/2 - 9 cups flour
Mix everything until dough has elastic texture. Kneed dough for 3-5 minutes. Cover and let rise for an hour, or until double in size. Remove from bowl, spread out on lightly floured surface. Knead slightly and roll out into large rectangle . Spread/ Sprinkle the following across the open dough:
1-2 cubes butter melted
lots of cinnamon and brown sugar
opt.: pecans, raisins, allspice
Roll dough into log and cut into equally sized rolls (I use dental floss). Place rolls into greased baking sheets or pans leaving room for rollas to nearly double in size. Cover rolls and let rise about 1 hour. Bake at 375 degrees for 12-15 minutes. Rolls will be medium to dark brown on top.
Remove rolls from oven and immediately cover with frosting.
Frosting:
Whip with electric beaters:
8 oz. cream cheese
4 Tbsp. butter
1/2 tsp. vanilla
1-4 cups powdered sugar
Milk (add to desired thickness)
Blue Bacon Stuffed Mushrooms
submitted by Erin Ruy
Ingredients
3 strips bacon
6 large mushrooms
1 tablespoon butter
1/2 onion, diced
1 clove garlic, sliced
3 ounces cream cheese
3 ounces blue cheese
1/3 cup bread crumbs
Directions
Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems.
Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray.
Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.
Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.
Yams
submitted by Tersha Nay
Boil yams with skins on in water. Cook until firm, not mushy. Let yams cool; peel skins off. Slice the yams and fry them in a mixture of butter and brown sugar. When done frying place them in a casserole dish and cover with marshmallows. Bake until marshmallows are melted.
Strawberry Salad
submitted by Linda Atwood
2 cups boiling water
6 oz strawberry jello
2 mashed bananas
20 oz frozen strawberries, thawed
1/4 cup crushed pineapple, drained
8 oz cream cheese, softened
1 cup powdered sugar
1/2 pint whipped cream
1 tsp. vanilla
Dissolve jello in hot water. Save 1/4 cup of the jello to use later. Into the rest of the jello add bananas, strawberries, and pineapple. Put in fridge until set. Mix cream cheese, powdered sugar, and vanilla. Add reserved jello(you may have to microwave the jello for a couple second to liquefy it again) to cream cheese mixture and blend well. Whip the cream in a seperate bowl. Once whipped add to cream cheese mixture and stir in gently. Pour topping onto set jello.
Caramels
submitted by Linda Atwood
1 cup light corn syrup
2 cups sugar
1 pint heavy whipping cream
dash of salt
1/2 tsp. vanilla
1/4 cup butter
Mix together corn syrup, sugar, salt, and 1/3 of the pint of whip cream. Microwave on high for 10 minutes. Take out and stir and add another 1/3 of the pint of whip cream. Microwave 10 more minutes. Take out and add rest of cream, butter, and vanilla. Stir until melted. Microwave 8 more minutes. Take out and test caramel in water. If not done microwave in 1 minute increments, testing each time. Pour into a 8x8 dish coated in butter. Cool completely.
*To test caramels in water drop a small amount of caramel into a cup of cold water. The caramel should form into a ball and when you take it out of the water it should be smooth--NOT STICKY.
*My microwave tends to cook faster so I do my caramels for 9 minutes, 9 minutes, and 5 minutes. After the five minutes I usually still have to do a couple intervals of 1 minute.
submitted by Trisha Atkinson
5 or 6 – 8 oz cream cheeses
½ bottle green olives (small)
1 small can chopped olives
1 chopped bell pepper
½ tsp blue cheese (optional)
1/3 tsp garlic salt
Shake of onion salt
Mix with hands and form into balls. Roll in nuts and parsley.
Yummy Chex Mix
submitted by Tara Turner
1 box Corn Chex
1 box Golden Grahams
1 pkg slivered almonds
Mix in large bowl
2 cups White Karo Syrup
2 cups Sugar
1 1/2 cups Margarine
Boil for 3 minutes. Pour over cereal and stir until coated. (add M&Ms if desired)
Yummy Sweet Potatoes
submitted by Laura Duvalois
4-1/2 cups sweet potatoes and yams
(approximately 4 sweet potatoes and 2 yams)
1-1/2 cups sugar
3 eggs
3/4 cup milk
3/4 tsp. salt
1-1/2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
Peel, slice and boil sweet potatoes/yams. It usually takes about 20 mintues of boiling. Mash and mix with above ingredients. I did this in my kitchenaid mixer.
Topping:
1 cup brown sugar
1/2 cup flour
1 cup pecan (chopped or bits)
1/2 cube (1/4 cup) butter (very soft)
Mix with fork until butter is incorporated. Distribute evenly over the top of sweet potato mixture in a 9x13.
Bake at 400 degrees for 30-35 minutes covered in foil. Remove foil last 10 minutes (watch your time closely because the top can burn easily).
Cranberry Salsa
submitted by Jill Castle
12 oz Fresh Cranberries
2 green onions chopped
1 jalapeno pepper (seeded)
3 heaping Tbsp cilantro
3/4 cups sugar
1/4 tsp cumin
Process in blender or food processor and serve over cream cheese with tortilla chips or wheat thins.
Cinnamon Rolls
submitted by Stephanie Partridge
In small cup proof this yeast and set aside:
1/2 cup hot water
2 Tbsp. yeast
1 tsp. sugar
In medium sauce pan, bring the following to a boil:
1 cup water
1 cup butter
3/4 cup sugar
2 tsp. salt
Once the mixture has boiled, remove from heat and add:
1 cup cold water
Cool until luke warm.
Place both mixtures (yeast and butter) in mixer
Mix and add gradually:
4 eggs - beaten
7 1/2 - 9 cups flour
Mix everything until dough has elastic texture. Kneed dough for 3-5 minutes. Cover and let rise for an hour, or until double in size. Remove from bowl, spread out on lightly floured surface. Knead slightly and roll out into large rectangle . Spread/ Sprinkle the following across the open dough:
1-2 cubes butter melted
lots of cinnamon and brown sugar
opt.: pecans, raisins, allspice
Roll dough into log and cut into equally sized rolls (I use dental floss). Place rolls into greased baking sheets or pans leaving room for rollas to nearly double in size. Cover rolls and let rise about 1 hour. Bake at 375 degrees for 12-15 minutes. Rolls will be medium to dark brown on top.
Remove rolls from oven and immediately cover with frosting.
Frosting:
Whip with electric beaters:
8 oz. cream cheese
4 Tbsp. butter
1/2 tsp. vanilla
1-4 cups powdered sugar
Milk (add to desired thickness)
Blue Bacon Stuffed Mushrooms
submitted by Erin Ruy
Ingredients
3 strips bacon
6 large mushrooms
1 tablespoon butter
1/2 onion, diced
1 clove garlic, sliced
3 ounces cream cheese
3 ounces blue cheese
1/3 cup bread crumbs
Directions
Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems.
Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray.
Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.
Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.
Yams
submitted by Tersha Nay
Boil yams with skins on in water. Cook until firm, not mushy. Let yams cool; peel skins off. Slice the yams and fry them in a mixture of butter and brown sugar. When done frying place them in a casserole dish and cover with marshmallows. Bake until marshmallows are melted.
Strawberry Salad
submitted by Linda Atwood
2 cups boiling water
6 oz strawberry jello
2 mashed bananas
20 oz frozen strawberries, thawed
1/4 cup crushed pineapple, drained
8 oz cream cheese, softened
1 cup powdered sugar
1/2 pint whipped cream
1 tsp. vanilla
Dissolve jello in hot water. Save 1/4 cup of the jello to use later. Into the rest of the jello add bananas, strawberries, and pineapple. Put in fridge until set. Mix cream cheese, powdered sugar, and vanilla. Add reserved jello(you may have to microwave the jello for a couple second to liquefy it again) to cream cheese mixture and blend well. Whip the cream in a seperate bowl. Once whipped add to cream cheese mixture and stir in gently. Pour topping onto set jello.
Caramels
submitted by Linda Atwood
1 cup light corn syrup
2 cups sugar
1 pint heavy whipping cream
dash of salt
1/2 tsp. vanilla
1/4 cup butter
Mix together corn syrup, sugar, salt, and 1/3 of the pint of whip cream. Microwave on high for 10 minutes. Take out and stir and add another 1/3 of the pint of whip cream. Microwave 10 more minutes. Take out and add rest of cream, butter, and vanilla. Stir until melted. Microwave 8 more minutes. Take out and test caramel in water. If not done microwave in 1 minute increments, testing each time. Pour into a 8x8 dish coated in butter. Cool completely.
*To test caramels in water drop a small amount of caramel into a cup of cold water. The caramel should form into a ball and when you take it out of the water it should be smooth--NOT STICKY.
*My microwave tends to cook faster so I do my caramels for 9 minutes, 9 minutes, and 5 minutes. After the five minutes I usually still have to do a couple intervals of 1 minute.
Friday, October 30, 2009
OCTOBER: INTERNATIONAL
Stuffed Cabbage
submitted by Vickie Myslinski
Steam head of cabbage, then run under cold water.
Mix together beef and sausage spiced with rosemary, basil, and thyme. Peel off 1 cabbage leaf adn roll meat into each leaf. Put in pot.
Use 1/2 cup water and 1/2 cup tomato sauce to cover stuffed cabbages. Add 1 bay leaf, salt, and pepper.
Bring to a boil then reduce to simmer until done--about 1 hour.
Authentic Hungarian Chicken Paprikas with Eggnoodles (Csirkepaprikas in Hungarian)
submitted by Kristin Krotosky
2 onions chopped
4 T
Tbsp. shortening, corn oil or lard
3 Tbsp. Hungarian paprika
1/8 Tsp. black pepper or whole pepper corns
2 Tsp. salt
4 to 5lbs. chicken disjointed, use legs, thighs, breast and back for best flavor .
1 1/2 cups water
1 1/2 pt. sour cream
Brown onions in shortening. Add seasonings and chicken, brown 10 minutes. Add water, cover and letsimmer slowly until it is tender. It will smell wonderful! Remove chicken, add sour cream to drippings inpan and mix well. To thicken gravy, mix into a paste 1 Tbl. soft butter with 1 Tbl. of flour and stir intodrippings. Add dumplings and arrange chicken on top. Heat through, but do not boil, and serve.Boil a pot of water and cook the egg noodles. You can buy a package from the store.
Tres Leche - Three Milk Cake
submitted by April Felix
1. Prepare Yellow Cake Mix - Bake as directed
2. In a medium bowl mix 1 can sweet & condensed milk, 1 can evaporated milk, 1 can regular milk.
3. Mix one 8oz. tub of Cool Whip, 1 box of Vanilla pudding (just the powder:), and 1 cup of milk.
Once the cake is done, poke holes all through the cake using a straw. Pour the "tres leches" three milks all over the cake, use all of it and make sure to get it in all of those cute little holes you just poked!!Frost with the Cool Whip mixture and serve! I served it warm but some people like it served chilled.
Horchata
submitted by April Felix
1. Let 1 cup of uncooked rice soak in water for 30 minutes.
2. Blend soft rice with 1 cinnamon stick, 1 can evaporated milk and 1 cup of water.
3. Strain into a pitcher.
4. You may have to add water, I did, I had to just fill it to the top with water and stir!
5. Add 1 can sweet & condensed milk, 1/2 t. vanilla, and sugar to taste.
(this was my first time making this and I just had my little old mexican friend from my mission telling me what to do, so play around with it till it tastes ok;)
Pumpkin Chocolate Chip Cookies
submitted by Trisha Atkinson
1 spice cake mix
1 15 oz. pumpkin pie filling (the 15 oz. is hard to find. Just use half of the larger 29 oz. can or use 2 cake mixes and make a double batch)
1 1/2 cups chocolate chips.
Mix the cake mix and pumpkin together. Add chocolate chips. Bake at 350 degrees for 15 minutes. (If you do this as bread, bake for 50 to 60 minutes.)
Adobo Chicken
submitted by Stephanie Partridge
about 2 lbs. of chicken breasts, cut into 1/3's or smaller
1 tsp. salt
1 medium onion, sliced
1/2 cup shortening
1/16 tsp. turmeric
1/2 tsp. cayenne
2 Tbsp. curry powder
1/2 garlic pod (this means a lot of cloves) pressed
2 Tbsp. coriander
2 tomatoes, chopped
opt. 1/2 to full can of coconut milk.
Brown onion in shortening. Add tomatoes, garlic and spices. Cook 2 minutes. Add chicken and stir about 15 minutes on medium heat. Cover and let simmer 1-1 1/2 hours.(If you choose to add coconut milk add it half way through simmering) If it looks like it's getting too dry add a little bit of water. This is VERY hot without coconut milk. The more coconut milk you add the milder it becomes. I added a full can. Serve with rice.
Brazilian Lemonade
submitted by Kris Thorne
1/2 can frozen lemonade
1/2 can frozen limeade
1/3 can sweetened condensed milk
2 TBSP sugar (or other sweetener; I used 1.5 TBSP agave)
1/4 tsp. vanilla
fresh squeezed lime
crushed ice
Mix lemonade and limeade with amount of water called for to make 1 can of juice. Add other ingredients.
Spicy Peanut Chicken
submitted by Jill Castle
1 lb chicken
1 green onion (cut into pieces)
1 piece ginger
1 T cooking sherry
1/2 tsp salt
1/2 tsp sugarl
ittle water
Cook above ingredients in a shallow pan until chicken is cook all theway through. Cut chicken into pieces and mix with sauce and serveover rice.
Peanut Sauce
1 T peanut butter
1 1/2 canola oil
3 1/2 T soy sauce
2 T sugar
2 tsp vinegar1
/2 tsp cayenne pepper
1/2 sesame oil
1 T green onion minced
2 T cilantro chopped
Whisk ingredients together in a bowl and toss with chicken.
Brazilian Coxhina
submitted by Erin Ruy
To cook the chicken and make the broth for the coating, bring the following ingredients to a boil, add the chicken breast and reduce heat to low, cover and simmer for 20-30 minutes or until chicken is cooked through and tender. Strain vegetables and reserve the broth.
2 c. water
1/4 onion (reserve other 3/4 for filling)
1 clove garlic
1 carrot, chopped
1 stalk celery, chopped
salt and pepper to taste
1-2 chicken breasts
Allow the chicken to cool, then shred it into tiny pieces. For the filling, combine oil and onion in a saute pan until onions are translucent. Add chopped tomato and cook for a few minutes. Mix in shredded chicken and cool. Stir in cream cheese.
1 Tbs. olive oil
3/4 onion, chopped
1 tomato, chopped
4-6 oz. cream cheese
For the dough, heat the oil in a sauce pan and beat broth and flour, salt and pepper over medium heat until combined and mixture pulls away from the bottom and sides of the pan. Allow the flour/broth mixture to cool. Then take 1-2 Tbs. sized balls and flatten out in your hands. Add 1-2 tsp. of the chicken mixture into the center of the dough and wrap around into a ball or teardrop shape (like a chicken leg).
2 c. chicken broth
2 Tbs. oil
dash of salt and pepper
2 c. flour
2 eggs + 1/4 c. milk
1/2-3/4 c. bread crumbs
For the breading, dip the chicken-filled dough balls into the egg mixture, then in bread crumbs that are seasoned with salt and pepper. Fry until golden brown.
Sesame Chicken
submitted by Linda Atwood
4 chicken breasts
1/2 cup cornstarch
oil
1 1/3 cups water
1/4 cup sugar
2 TBSP soy sauce
1/2 tsp. garlic powder
2 TBSP cornstarch
1 1/2 cups broccoli, cooked and cut in small pieces
Sesame seeds
Cut chicken into 1-inch cubes. Put 1/2 cup cornstarch in a plastic bag and toss chicken cubes in bag until well coated. Add enough oil into skillet to generously coat bottom. Fry chicken until medium brown. While chicken is frying, prepare sauce by mixing in saucepan water, sugar, soy sauce, garlic powder, and cornstarch. Stir mixture over medium heat until thickened and pour over chicken. Simmer three minutes. Add prepared broccoli; mix well. Stir in sesame seeds. Serve over rice.
submitted by Vickie Myslinski
Steam head of cabbage, then run under cold water.
Mix together beef and sausage spiced with rosemary, basil, and thyme. Peel off 1 cabbage leaf adn roll meat into each leaf. Put in pot.
Use 1/2 cup water and 1/2 cup tomato sauce to cover stuffed cabbages. Add 1 bay leaf, salt, and pepper.
Bring to a boil then reduce to simmer until done--about 1 hour.
Authentic Hungarian Chicken Paprikas with Eggnoodles (Csirkepaprikas in Hungarian)
submitted by Kristin Krotosky
2 onions chopped
4 T
Tbsp. shortening, corn oil or lard
3 Tbsp. Hungarian paprika
1/8 Tsp. black pepper or whole pepper corns
2 Tsp. salt
4 to 5lbs. chicken disjointed, use legs, thighs, breast and back for best flavor .
1 1/2 cups water
1 1/2 pt. sour cream
Brown onions in shortening. Add seasonings and chicken, brown 10 minutes. Add water, cover and letsimmer slowly until it is tender. It will smell wonderful! Remove chicken, add sour cream to drippings inpan and mix well. To thicken gravy, mix into a paste 1 Tbl. soft butter with 1 Tbl. of flour and stir intodrippings. Add dumplings and arrange chicken on top. Heat through, but do not boil, and serve.Boil a pot of water and cook the egg noodles. You can buy a package from the store.
Tres Leche - Three Milk Cake
submitted by April Felix
1. Prepare Yellow Cake Mix - Bake as directed
2. In a medium bowl mix 1 can sweet & condensed milk, 1 can evaporated milk, 1 can regular milk.
3. Mix one 8oz. tub of Cool Whip, 1 box of Vanilla pudding (just the powder:), and 1 cup of milk.
Once the cake is done, poke holes all through the cake using a straw. Pour the "tres leches" three milks all over the cake, use all of it and make sure to get it in all of those cute little holes you just poked!!Frost with the Cool Whip mixture and serve! I served it warm but some people like it served chilled.
Horchata
submitted by April Felix
1. Let 1 cup of uncooked rice soak in water for 30 minutes.
2. Blend soft rice with 1 cinnamon stick, 1 can evaporated milk and 1 cup of water.
3. Strain into a pitcher.
4. You may have to add water, I did, I had to just fill it to the top with water and stir!
5. Add 1 can sweet & condensed milk, 1/2 t. vanilla, and sugar to taste.
(this was my first time making this and I just had my little old mexican friend from my mission telling me what to do, so play around with it till it tastes ok;)
Pumpkin Chocolate Chip Cookies
submitted by Trisha Atkinson
1 spice cake mix
1 15 oz. pumpkin pie filling (the 15 oz. is hard to find. Just use half of the larger 29 oz. can or use 2 cake mixes and make a double batch)
1 1/2 cups chocolate chips.
Mix the cake mix and pumpkin together. Add chocolate chips. Bake at 350 degrees for 15 minutes. (If you do this as bread, bake for 50 to 60 minutes.)
Adobo Chicken
submitted by Stephanie Partridge
about 2 lbs. of chicken breasts, cut into 1/3's or smaller
1 tsp. salt
1 medium onion, sliced
1/2 cup shortening
1/16 tsp. turmeric
1/2 tsp. cayenne
2 Tbsp. curry powder
1/2 garlic pod (this means a lot of cloves) pressed
2 Tbsp. coriander
2 tomatoes, chopped
opt. 1/2 to full can of coconut milk.
Brown onion in shortening. Add tomatoes, garlic and spices. Cook 2 minutes. Add chicken and stir about 15 minutes on medium heat. Cover and let simmer 1-1 1/2 hours.(If you choose to add coconut milk add it half way through simmering) If it looks like it's getting too dry add a little bit of water. This is VERY hot without coconut milk. The more coconut milk you add the milder it becomes. I added a full can. Serve with rice.
Brazilian Lemonade
submitted by Kris Thorne
1/2 can frozen lemonade
1/2 can frozen limeade
1/3 can sweetened condensed milk
2 TBSP sugar (or other sweetener; I used 1.5 TBSP agave)
1/4 tsp. vanilla
fresh squeezed lime
crushed ice
Mix lemonade and limeade with amount of water called for to make 1 can of juice. Add other ingredients.
Spicy Peanut Chicken
submitted by Jill Castle
1 lb chicken
1 green onion (cut into pieces)
1 piece ginger
1 T cooking sherry
1/2 tsp salt
1/2 tsp sugarl
ittle water
Cook above ingredients in a shallow pan until chicken is cook all theway through. Cut chicken into pieces and mix with sauce and serveover rice.
Peanut Sauce
1 T peanut butter
1 1/2 canola oil
3 1/2 T soy sauce
2 T sugar
2 tsp vinegar1
/2 tsp cayenne pepper
1/2 sesame oil
1 T green onion minced
2 T cilantro chopped
Whisk ingredients together in a bowl and toss with chicken.
Brazilian Coxhina
submitted by Erin Ruy
To cook the chicken and make the broth for the coating, bring the following ingredients to a boil, add the chicken breast and reduce heat to low, cover and simmer for 20-30 minutes or until chicken is cooked through and tender. Strain vegetables and reserve the broth.
2 c. water
1/4 onion (reserve other 3/4 for filling)
1 clove garlic
1 carrot, chopped
1 stalk celery, chopped
salt and pepper to taste
1-2 chicken breasts
Allow the chicken to cool, then shred it into tiny pieces. For the filling, combine oil and onion in a saute pan until onions are translucent. Add chopped tomato and cook for a few minutes. Mix in shredded chicken and cool. Stir in cream cheese.
1 Tbs. olive oil
3/4 onion, chopped
1 tomato, chopped
4-6 oz. cream cheese
For the dough, heat the oil in a sauce pan and beat broth and flour, salt and pepper over medium heat until combined and mixture pulls away from the bottom and sides of the pan. Allow the flour/broth mixture to cool. Then take 1-2 Tbs. sized balls and flatten out in your hands. Add 1-2 tsp. of the chicken mixture into the center of the dough and wrap around into a ball or teardrop shape (like a chicken leg).
2 c. chicken broth
2 Tbs. oil
dash of salt and pepper
2 c. flour
2 eggs + 1/4 c. milk
1/2-3/4 c. bread crumbs
For the breading, dip the chicken-filled dough balls into the egg mixture, then in bread crumbs that are seasoned with salt and pepper. Fry until golden brown.
Sesame Chicken
submitted by Linda Atwood
4 chicken breasts
1/2 cup cornstarch
oil
1 1/3 cups water
1/4 cup sugar
2 TBSP soy sauce
1/2 tsp. garlic powder
2 TBSP cornstarch
1 1/2 cups broccoli, cooked and cut in small pieces
Sesame seeds
Cut chicken into 1-inch cubes. Put 1/2 cup cornstarch in a plastic bag and toss chicken cubes in bag until well coated. Add enough oil into skillet to generously coat bottom. Fry chicken until medium brown. While chicken is frying, prepare sauce by mixing in saucepan water, sugar, soy sauce, garlic powder, and cornstarch. Stir mixture over medium heat until thickened and pour over chicken. Simmer three minutes. Add prepared broccoli; mix well. Stir in sesame seeds. Serve over rice.
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