Sunday, January 6, 2013

March 2012 Easter Favorites

 Lemon Cake Brought by Barb Dahl
I need to find the recipe. lol


Lemon Cream Cheese Stuffed Blueberry Muffins brought by Jen Tecson
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 cup sugar
Zest of 1 large lemon
1/4 cup canola oil
1/4 cup applesauce
1 large egg
1/3 cup skim milk
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen) (toss in 1 TB flour)
Cream cheese filling:
3 tablespoons cream cheese
1 teaspoon lemon zest (or small amount of lemon extract)
1 tablespoon sugar
1. Preheat oven to 400 degrees. Grease muffin pan or line pan with muffin liners. Set aside.
2. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon.
3. In a small bowl, add the sugar and lemon zest. Rub sugar and zest together, until fragrant. Add to the flour mixture and whisk again.
4. In a separate medium bowl, mix canola oil, egg, milk, and vanilla together.
5. Incorporate the wet ingredients into flour mixture. Add slowly and do not over mix. The batter will be lumpy and thick. Gently fold in the blueberries.
6. In a small bowl, mix together the cream cheese, lemon zest, and sugar until smooth. Fill each muffin cup half way with batter. Next, add about 1 teaspoon of cream cheese filling to each muffin cup. Cover each cup with remaining batter so you can't see the cream cheese filling.
7. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.

 Easter nests brought by Tina Gann
Ingredients:
-1 bag of Cadbury mini chocolate eggs (you won't use the whole bag, but I'm sure you can handle the extras!)
1 cup milk chocolate chips
3 cups chow mein noodles

Directions:
Heat chips and peanut butter in microwave at 30 sec. increments until melted
Add Chow Mein Noodles & stir until evenly coated.
Drop onto waxed paper by 1 Tbsp spoonfuls forming each into the shape of little nests.
Refrigerate or freeze until solid.
Add eggs for garnish
 Deviled Eggs Brought by Lisa Smith 
Ingredients
8 hard-cooked eggs, peeled and halved lengthwise
1/2 cup reduced-calorie mayonnaise
1/4 cup low-fat (1 percent) creamy cottage cheese, drained
1 tablespoon curry powder
1 tablespoon Dijon mustard
Dash hot pepper sauce
Paprika, for sprinkling
Parsley sprigs, for garnish
Directions
Place 4 of the egg yolks in a food processor or blender (discard the other 4) with the mayonnaise, cottage cheese, curry, mustard and pepper sauce. Process until smooth.
Spoon the filling into a pastry bag with star tip. Pipe the filling into the egg whites, then sprinkle with the paprika. Garnish with the parsley. Refrigerate, covered, until ready to serve.

 Ham brought by Carol Snyder

Baby Shower for Jen!!

Feb 2012 St. Patty Day Favorites! 



 Corned Beef Sliders & Fried Pickles Brought by Ariella Walker
  • 8 ounces thin (deli-style) sliced corned beef or from a cooked roast
  • 8 mini bakery-style potato rolls (about 2-inches wide), sliced for sandwiches
  • 2 tablespoons country mustard
  • 1/2 cup shredded Cheddar cheese
  • Preheat oven to 350°F.
  • Divide corned beef equally into 8 mounds in small oiled baking dish; top evenly with shredded cheese.
  • Cover loosely with foil and bake for 15 minutes or until corned beef is warm and cheese is melted.
  • Spread mustard evenly on rolls; top each with warm corned beef and cheese.
  • Close sandwiches with top halves of rolls; serve warm.
  •  
  •  
  •  Paula Dean's Fried Pickles
  • Ingredients
  • 1 24-ounce Jar Kosher dill pickle spears or slices
    1 tsp garlic powder
    1/2 cup Louisiana hot sauce (I like Texas Pete)
    1/2 cup buttermilk
    1 gal peanut oil
    2 cups Uncle Bubba’s Fry Mix

    Directions

    Drain the juice from the pickle jar and refill the jar with the garlic powder, hot sauce, and buttermilk. Marinate the pickles for at least 30 minutes.
    In a Dutch oven over medium-high heat, heat the oil to 350 degrees F. Drain the pickles. Put the fry mix in a large mixing bowl, and toss the pickles to coat thoroughly. Shake off the excess mix by tossing lightly in a strainer and deep fry the pickles in batches for 3 to 5 minutes, depending on the size of the spears.
    When golden brown, remove the pickles from the oil with a clean strainer or slotted metal spoon and place on paper towels to drain off any excess oil. Serve immediately.
 Chicken Florentine brought by Carol Snyder
 Chicken & Spinach Pasta Brought by Annette
 Colconnon Brought by Jen Tecson
450g (1 lb) parsnips
450g (1 lb) potatoes
450g (1 lb) cabbage, central rib removed and finely sliced
1 large onion
250ml (8 fl oz) milk
55g (2 oz) butter
salt and freshly ground pepper
Peel the potatoes and parsnips, and place them in a saucepan filled with salted, boiling water. When the potatoes and parsnips are cooked, strain off the water, add the milk and mash.
While they are cooking, bring a pot of well salted water to the boil. Cook the cabbage until the leaves are tender. Drain and set aside.
Melt the butter in a large frying pan and fry the onions until soft and sweet. Add the cabbage and stir well to get everything thoroughly coated with butter. Add the cabbage mixture to the pot with mash and stir well.
Season to taste. Serve immediately.
Kale can be used in lieu of cabbage. Some people add bacon when cooking the onion
 Puffed pastry with ground beef & Puffed pastry with guava paste brought by Gio Diaz
"Pastelillos de Guayava", Puff Pastry with Guava sauce.
1 sheet frozen puff pastry
Guava Paste (as you desire)
1 TBSP of water
Powdered sugar
You just need 1 sheet of Pastry, cut them any way you desire.
Put them in the oven at 400* for 15 to 20 min, or until golden brown and puffy.
Take them out and cut them in half.
Put the Guava paste and the water together in a glas bowl and melt it in the microwave.
You can do 20 sec at a time until melted.
Get the pastry and put the melted Guava paste in the center off each pastry.
When they are done you can sprinkle some Powdered sugar.
Meat Puff Pastry
1Sheet of Puff pastry
cooked ground beef
Prepare your ground beef as you desire. Cut the pastry in squares.
Cook the Puff Pastry following instructions on the package.
Cut them in half and put the meat in the midel. Serveed them hot.
*To make them green just mix food coloring with water and bush the sheet of pastry before cutting and baking.
 Chicken Spinach Artichoke White Pizza brought by Barb Dahl
1 Frozen bread dough loaf thawed & raised double in size (You can use any pizza crust too)
1 jar Alfredo sauce (brand of choice, I used Regu)
1-2 cups Tyson frozen grilled chicken strips cut into chuncks
1 cup chopped fresh spinach
1 can artichokes drained
3 cups shredded mozzarella cheese

Roll bread dough out into a 16 inch  circle Place on pizza pan
Spread with sauce
put remaining ingredients on top of crust (I break the artichokes as I put them on)
Bake at 400 for 15-20 min or until crust is brown & cheese is bubbly
 
Luscious Lime Angel Squares Brought by Barb Dahl

Ingredients

  • 1 package (.3 ounce) sugar-free lime gelatin
  • 1 cup boiling water
  • 1 prepared angel food cake (8 inches), cut into 1-inch cubes
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1/2 cup sugar
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons grated lemon peel
  • 1 carton (8 ounces) reduced-fat whipped topping, thawed, divided

Directions

  • In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13-in. x 9-in. dish coated with cooking spray; set aside.
  • In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and peel. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping.
  • Spread over top of cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping. Yield: 15 servings.

 Luck o' the Irish brownies brought by Patty Foster
Original recipe makes 1 - 9x13 inch pan Change Servings

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Melt the unsweetened chocolate in a cup or small bowl in the microwave. Stir at 15 second intervals until chocolate is smooth. Allow to cool slightly. Transfer to a large bowl, and stir in the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the batter into the prepared dish and spread evenly.
  3. Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center- this is normal. Remove from the oven and cool in the pan set over a wire rack.
  4. To make the middle layer, beat 1/2 cup of butter with confectioners' sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of brownies. Refrigerate for 30 minutes
  5. In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm, about 10 minutes, then cut into squares and serve.
 Irish Soda bread brought by Ginny Wingate
Chocolate potato cake brought by Lindsay DeHart

 



Thursday, February 16, 2012

Jan~ Are you READY for some FOOTBALL!!! Super bowl favs

Meat balls by Barb Dahl
Frozen meatballs or little smokies
Grape jelly
Hinz Chili sauce
In sauce pan mix 1 jar of chili sauce with 1/2 cup jelly.  Heat to medium and stir until jelly is disolved.  Turn to low & let simmer for 5 min.  Place meatballs in crockpot & pour mixture sauce on top.  Set on low in crockpot & serve. 



 Mozzarella & Pesto Crostini by Ariella Walker
Buffalo mozzarella cheese sliced
Classico brand pesto sauce
baguette bread sliced
Basil
tomatoes sliced

Spread pesto sauce of bread & cover with cheese.  Lightly toast until cheese is soft.  Top with sliced tomatoes sprinkle with basil. 


Sausage stuffed mushrooms by Carol Snyder

Chili by Patty Foster

Ingredients
  • 2 pounds ground beef chuck
  • 1 pound bulk Italian sausage
  • 2 (15 ounce) cans chili beans, drained
  • 2 (15 ounce) kidney beans, drained
  • 2 (28 ounce) cans diced tomatoes with juice
  • 1 (6 ounce) can tomato paste
  • 1 large yellow onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 4 cubes beef bouillon
  • 1/2 cup beer
  • 1/4 cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1 (10.5 ounce) bag corn chips such as Fritos®
  • 1 (8 ounce) package shredded Cheddar cheese

Directions

  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
  2. Pour in the chili beans, kidney beans, diced tomatoes and tomato paste. Add the onion, green and red bell peppers, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
  4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.


Pepperoni Bites by Tina Gann

 
1-3.5 oz package pepperoni, chopped
1 cup shredded swiss cheese
1 medium tomato, chopped
¾ cup mayo
2 Tbsp pesto
3-7.5 oz cans refrigerated buttermilk biscuits (10 count each)
Preheat oven to 350 degrees. Combine first 5 ingredients in bowl. Place biscuits in greased mini muffin tins, pressing gently to fit cups. Spoon about 1 Tbsp filling into each cup. Bake 20-25 minutes, until biscuits golden brown. Makes 30 mini pepperoni bites. (May also make in regular-sized muffin tin. Substitute 2-16 oz large refrigerated flakey biscuits for other biscuits. Makes 16 large pepperoni cups).



 Savory Spinanch & Artichoke Dip by Ginny Wingate
1jar (12 oz.) artichoke hearts, drained, chopped

1pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1- 8 oz package cream cheese softened

1/2 cup KRAFT Shredded Mozzarella Cheese

1/2 cup KRAFT Grated Parmesan Cheese

1/2 tsp garlic, garlic powder

Make It

HEAT oven to 350°F.
MIX ingredients until blended.
SPOON into 9-inch quiche dish or pie plate.
BAKE 20 min. or until lightly browned.    


Bacon wrapped brown sugar polish sausage by Barb Dahl
Sugared Bacon Wrapped Smokies

Ingredients

  • Nonstick cooking spray
  • 1 package polish saugage of choice (cut each one into 3rds)
  • 15 slices bacon, each cut crosswise into thirds
  • 3/4 cup packed brown sugar

Directions

1. Line a 15x10x1-inch baking pan with foil; lightly coat with cooking spray. Set aside.
2. Wrap each sausage link with a bacon piece, overlapping the bacon piece at the end. Press the end of the bacon piece to seal or secure it with a wood toothpick. Place in the baking pan.
3. sprinkle brown sugar over the top of each sausage.
4. Bake in a 350 degree F oven about 30 minutes, or until the bacon is browned. Serve immediately. Makes 8 polish dogs cut into 3rds so 24 pieces.

December~ Christmas Morning Breakfast

Baked eggs by Barb Dahl
Ingredients:
Eggs
Salsa (optional)
Butter
Saltine crackers
Salt & pepper to taste
Aluminum muffin liners (they work better than paper because these are so wet before cooking)
Line a miffin tin with liners. Crack 1 egg in each liner top with 1 tablespoon of salsa (this is optional I love them without it so do most kids) If you choose not to put salsa on them sprinkle with salt & pepper.  Crumble 1 saltine cracker on top & put a slice of butter on top about 1 tsp.  Bake at 350 for 20-30 min or until brown & firm. 


Breakfast Sandwiches by Barb Dahl
Ciabatta bread loaf sliced in half
Crushed garlic
Finely chopped onion
1 stick Melted butter  
4 Tbsp Brown sugar
Deli ham
Pepper jack cheese
Cooked bacon
6 Cooked scrambled eggs salt & peppered to taste
Butter both halves of bread & Spread crushed garlic & onion on top (put the desired about you want, I use about 2 tsp crushed garlic & about the same in fine chopped onion.) Spread 2 Large table spoons on brown sugar on each half of bread.  Place cheese on the bottom half of the loaf.  Place both halves on a cookie sheet & put under broiler until browned & cheese is melted.  Top with bacon, ham, & egg & then put the top of the loaf on it.  Cut into individual sandwiches.  Makes 6 good size sandwiches. 


Bloody Mary's by Carol Snyder
46 oz tomato Juice
12 oz vodka
1/4 cup Worchester Sauce
1/4 cup lemon juic
40 drops of Tabasco sauce
1/2 tsp pepper, salt, and celery seed or salt
Mix all together in pitcher.  Add extra spices to taste

Black Berry Bacon Cresent roll ups by Jen Tecson

16 slices of thinly slices canadian bacon (or ham)
1 jar jam (Seedless blackberry used)
1 package of crescent roles

Instructions
1. separate creasnt dough into triangles
2. Spread with a think layer of the preserves
3. Top with the canadian bacon (or ham)
4. Roll into the crescent rolls
5. place on baking sheet and cook according to directions (may need to add 2-4 minutes to be cooked throughout)



  • 2 cup(s) fruit (preferably peaches, nectarines, plums, or a mix of all three), pitted and cut into 1/4-inch pieces
  • 1 tablespoon(s) granulated sugar
  • Zest of 1/2 orange
  • Juice of 1/2 orange
  • 1 pinch(s) coarse salt
  • 1 tablespoon(s) cornstarch
  • Pate Brisee
  • 1 egg, lightly beaten
  • Sanding sugar

Directions
  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
  2. In a large bowl, mix together fruit, sugar, orange zest, orange juice, salt, and cornstarch; mix until well combined. Set fruit mixture aside.
  3. On a lightly floured work surface, roll out one piece of dough to a 16- by 11-inch rectangle. Trim to 15 by 10 inches. Cut into six 5-inch circles or squares. With a dry pastry brush, sweep off excess flour. Working with one round at a time, place 2 tablespoons of reserved fruit mixture in the center. Brush two connecting edges with beaten egg and fold on the diagonal over the filling, pressing to seal. Repeat process with remaining squares.
  4. Repeat entire process with remaining ingredients.  Place hand pies on prepared baking sheet. Brush pies with remaining egg wash and sprinkle with sanding sugar. Using a pair of clean scissors, snip the center of one side of each hand pie to allow steam to escape.
  5. Transfer baking sheets to oven and bake until crusts are golden brown and filling is bubbling, 25 to 30 minutes. Cool slightly on a wire rack. Serve warm.


Christmas morning pie by Lindsay DeHart

½ pound bulk pork sausage cooked & crumbled

½ cup shredded swiss cheese

½ cup shredded cheddar cheese

1 9 in unbaked pie crust

3-4 eggs beaten

½ cup milk

¼ cup chopped onion

3 Tbsp chopped green & red pepper

In a bowl combine sausage & cheese & place in pie crust.  In a bowl combine eggs, milk, onion & peppers & pour over sausage.  Bake at 350 for 55-60 minutes or until a knife inserted comes out clean.  Let stand for 5 minutes before serving.

November Fall Favorites and comfort foods

Wow! I have gotten so far behind!!  Seriously how has 3.5 months gone by since I updated this?!!!  I am sorry it has been awhile, the holidays just went so fast it is taking awhile to get caught up. 

November was fall favorites and comfort foods & they were all so good.  I am excited to finally share the recipes with you.  If you see a picture that doesn’t have a recipe & it is yours please get it to me so I can update it, thanks. 
Crab Melts By Ariella Walker

Ingredients:
Imitation crab
Green onion
Cheddar cheese
Mayo
English muffins
Toast muffins very lightly.  Chop up the crab & onion and mix together with enough mayo to lightly coat everything.  Put the mixture on the toasted English muffins.  Slice up the cheese and put on top & put in the oven until cheese melts.  Serve as is or add sliced avocado & tomatoes to it. 



 Beans & Rice by Gio Diaz



Stuffed Zucchini by Carol Snyder
2 medium zucchini (about 8 ounces each)

  • 1 teaspoon olive oil

  • 1 fresh poblano chile pepper, seeded and finely chopped*

  • 1/4 cup finely chopped onion

  • 2 cloves garlic, minced

  • 1/2 cup fresh or frozen whole kernel corn

  • 1/3 cup chopped tomato (1 small)

  • 1/3 cup canned no-salt-added black beans, rinsed and drained

  • 1/2 cup shredded reduced-fat Monterey Jack cheese (2 ounces)

  • 2 tablespoons snipped fresh cilantro



  • 1. Preheat oven to 400 degrees F. Trim ends of zucchini; cut each zucchini in half lengthwise. Using a melon baller or a small measuring spoon, scoop out and discard pulp, leaving 1/4-inch-thick shells. Place zucchini shells, cut sides up, in a shallow baking pan.
    2. In a large nonstick skillet, heat oil over medium heat. Add chile pepper and onion. Cook about 6 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 1 minute more. Stir in corn, tomato, and black beans. Cook about 2 minutes or until heated through, stirring occasionally. Remove from heat. Stir in 1/4 cup of the cheese and the cilantro.
    3. Using a small spoon, divide bean mixture evenly among zucchini halves, packing filling lightly and mounding as needed. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered, about 20 minutes or until zucchini is tender. Makes 2 servings (2 zucchini halves each)
    Tip
    • *Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

     Moist Corn Bread by Tina Gann
     1/2 cup butter, melted
    2/3 cup sugar
    2 eggs
    1 cup buttermilk (can substitute with 1 Tbsp lemon juice and enough milk to make 1 cup, let stand 5 minutes)
    1/2 tsp baking soda
    1 cup flour
    1 cup yellow cornmeal
    1/2 tsp salt

    Mix melted butter and sugar in bowl. Add eggs and beat well. Combine buttermilk and soda and stir into mixture. Add flour, cornmeal and salt; stir until blended. Pour into greased 8" square baking pan; bake at 400 degrees for 30 minutes or until toothpick comes out clean. Serve warm with honey butter.

    Honey Butter
    3/4 cup butter, room temperature
    1/4 cup honey

    In a small bowl mix butter and honey until smooth. Use a hand mixer to get a nice whipped consistency.
    Store, covered, in the refrigerator.

    Lemon Custard tarts by Kelly Hedges


    Carmel Apple Bars by Lisa Smith

    Ingredients
    CRUST:
    3/4 cup Crisco® All-Vegetable Shortening or 3/4 stick Crisco® All-Vegetable Shortening Sticks, plus additional for greasing pan
    1 cup firmly packed light brown sugar
    1 large egg
    1 1/2 cups Pillsbury BEST® All Purpose Flour
    1/2 tsp. salt
    1/2 tsp. baking soda
    1 3/4 cups quick oats, uncooked

    FILLING:
    3 to 4 (about 4 cups) Granny Smith or Golden Delicious apples, peeled and chopped into 1/2-inch pieces
    2 tbsps. Pillsbury BEST® All Purpose Flour
    1 tsp. lemon juice
    1 (14 oz.) bag caramel candies, unwrapped

    Directions
    HEAT oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan with shortening.
    COMBINE 3/4 cup shortening and brown sugar in large bowl. Beat at medium speed with electric mixer; add egg. Beat until well blended.
    MIX together 1 1/2 cups flour, salt and baking soda. Add gradually to creamed mixture. Add in oats. Mix until blended. Reserve 1 1/4 cups of mixture for topping. Press remaining mixture into prepared pan. Bake 10 minutes.
    TOSS apples with 2 tablespoons flour and lemon juice. Distribute apple mixture evenly over partially baked crust. Press in lightly.
    PLACE caramels in microwave-safe bowl. Microwave on HIGH (100% power) 1 minute. Stir. Repeat until caramels are melted. Drizzle melted caramel evenly over apples. Crumble reserved topping evenly over caramel.
    BAKE 30 to 40 minutes, or until apples are tender and top is golden brown (do not overbake). Loosen caramel from sides of pan with knife. Cool completely. Cut into 1 1/2 inch bars. Cover tightly with plastic wrap to store.

     
     Banana Cake By Jen Tecson

    Ingredients
     1/3 cup shortening
     1 1/4 cups sugar
     2 eggs
     1 teaspoon vanilla extract
     1 1/4 cups mashed ripe bananas
     2 cups all-purpose flour
     1 1/4 teaspoons baking powder
     1 teaspoon baking soda
     1/2 teaspoon salt
     1 cup sour cream
     1 cup chocolate chips

     Directions
    In a mixing bowl, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Blend in vanilla. Add bananas and mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50 minutes or until cake tests done.
    Cool 10 minutes in pan before removing to a wire rack to cool
    completely.

    Pumpkin Spice Latte by Lindsay DeHart
     
    2 cups milk
    4 tsp sugar
    2 tsp vanilla
    ½ tsp pumpkin spice
    3 heaping spoonfuls of canned pumpkin

    In sauce pan heat on medium heat till steaming stirring constantly with wire whisk so milk doesn’t scorch and it gets frothy.

    Mix pour desired amount into 1 cup of strong coffee.  Makes 2-4 servings depending how much you want in each cup.


    Squash Casserole By Barb Dahl

    4 medium yellow squash seeded & cubed
    1 medium onion chopped
    1 package Ritz crackers crushed
    ¼ cup melted butter
    1 cup grated cheddar cheese
    2 eggs
    ½ cups milk
    Salt & pepper to taste

    Cook squash & onion until tender; drain off all liquid & mash. 
    Beat together egg & milk. 
    Add squash Cheese, butter & ¾ of the crackers & mix together.
    Pour into greased 8x8 pan.
    Sprinkle remaining crackers on top.
    Bake  at 400 for 20-30 minutes or until browned & firm.

    Thursday, November 17, 2011

    Oct was pairing month

    This month everyone made a recipe of their choice & paired it with a drink (alcoholic or non-alcoholic.)

    We had a lot of great recipes & had fun trying all the drinks!!! 

    Bacon Tarts Brought by: Carol Snyder paired with Rex Goliath cabernet sauvignon1
     Can Hungry Jack/Pillsbury layered biscuits
    1 tsp basil
    4 oz shredded Swiss Cheese
    1/2 cup Mayo
    1 small Roma Tomato chopped
    1/2 small onion chopped
    1 jar Hormel Real bacon bits (not imitation)

    Heat oven to 350. Spray muffin pan with PAM. Peel biscuits in half. Spread out and place in muffin pan. Mix all of the ingredients and place in biscuits. Cook Approximately 10 min until biscuit is brown.



    Stuffed Shells by Patty Foster paired with Mad Housewives cabernet sauvignon
    2 dozen large pasta shells
    2 tsp salt
    24oz parts skim ricotta cheese
    ¼ c fine dried bread crumbs with Italian seasoning
    ½ c grated parmesan cheese divided
    2 Tbsp fresh chopped parsley or 2 tsp dried
    1 egg slightly beaten
    1 medium onion halved & sliced
    2 cloves garlic crushed
    1 (15oz) can diced tomatoes undrained
    3 (8oz) cans tomato sauce
    ½ tsp oregano leaves
    ½ tsp dried basil
    1 ½ to 2 cups shredded mozzarella
    Cook shells in salted boiling water following instructions on box.  Drain & rinse with cool water & set aside.  Combine ricotta cheese, bread crumbs, ¼ cup parm cheese ¼ tsp salt, parsley and egg in bowl until well blended.  In large skillet heat oil over med. Heat; add onion and sauté until golden in color.  Add garlic, tomatoes, tomato sauce, oregano, and basil; mix well and bring it to a boil. Reserve 1 cup of sauce & pour the remaining sauce into a 9x13 in baking dish.  Carefully spoon cheese mixture into shells and arrange shells in baking dish open side up and pour reserved sauce onto of stuffed shells.  Cover tightly with foil and bake at 375 for 30 minutes.  Sprinkle with mozzarella cheese & remaining parmesan.  Return to oven & bake uncovered for 10-15 minutes longer.  Serves 6



    Stuffed Acorn Squash by Tina Gann
    1 (6oz) broccoli cheese rice mix
    1 lb sausage
    1 medium acorn squash halved & seeded
    ½ cup green apple chopped
    2 tsp crushed coriander seed
    ½ cup shredded Monterey Jack Cheese.
    Prepare rice according to package & set aside. Place squash cut side down on cookie sheet and bake at 350 for 45 min.  In a skillet cook sausage, drain & set aside.  In a bowl mix sausage, apple, coriander, rice then stuff both halves of squash with mixture. Bake for additional 30 min Check squash for doneness, cover with cheese and bake for 5 more minute.  This is great served with soup & bread.


    Tacoritos by Jill Pierce paired with the Horchata
    ¼ cup butter cubed
    ¼ cup flour
    4 cups water
    3 tsp chili powder
    1 tsp garlic salt
    1 lb ground beef
    1 lb pork sausage
    ¼ cup chopped onion
    1-2 cup(s) refried beans
    8 tortillas warmed
    3 cups Monterey Jack cheese
    Optional toppings: shredded lettuce, tomatoes, olives & sour cream
    In a large sauce pan melt butter stir in flour until smooth. Gradually add water and bring to a boil. Cook and stir for 1 minute or until thickened.  Add chili powder and garlic salt and bring to a boil again.  Reduce heat and simmer uncovered for 10 min. In a large skillet over med. Heat cook beef, sausage and onion until meat is no longer pink, drain.  Stir in beans & heat through. 
    Spread ¼ cup sauce on bottom of greased 9x13 in cake pan.  Spread 1 Tbsp over each tortilla, place 2/3 cup meat mixture in tortilla. Top each with ¼ cheese. Roll up and place in pan seam side down. Pour remaining sauce on top & sprinkle with remaining cheese.  Bake uncovered at 350 for 18-22 minutes or until bubbly and cheese is melted. Makes 8 servings. 


    Horchata by Jill Pierce
    4 cups whole milk
    1 Cinnamon stick
    1 can (14 oz) sweetened condensed milk
    ½ cup rice or almond flour
    2 tsp vanilla extract
    Ice cubes
    Garnish: ground cinnamon and cinnamon sticks
    Milk- add to taste if you don’t want it too sweet
    Bring whole milk and Cinn Sticks to a simmer in medium sauce pan over med. Heat. Remove from heat & transfer to a bowl.  Whisk in condensed milk, flour, and vanilla.  Refrigerate at least 30 minutes. Strain mixture through a fine sieve.  Divide among 4 ice filled glasses & garnish.


    Sweet & spicy pork chops by Barb Dahl paired with Mirassou cabernet sauvignon
    6-10 Pork chops
    Cooked White or brown rice
    4 tsp ground black pepper
    2 tsp sea salt
    4 cloves crushed garlic
    ½ c brown sugar
    In small bowl mix last 4 ingredients (not the rice) to make a paste & rub it on all the chops & put in the fridge covered for at least 1 hour, but the longer the better. 
    Sauce:

    2-3 Tbsp butter
    1 ½ C dark brown sugar
    ½ C soy sauce
    2 tsp crushed red pepper flakes
    2 C water
    2-3 Tbsp cornstarch mixed with water until smooth
    In large sauce pan melt the butter and add brown sugar & soy sauce.  Bring to a boil while stirring & gently stir over low heat until the sugar is dissolved add the red pepper.  Continue cooking and slowly add the water & mix well while bringing back to a slow boil.  Wisk in cornstarch & water mixture slowly & continue to cook until thickened (like syrup.)  
    Cooking Chops:
    After the chops are marinated heat the broiler to Hi & make sure your oven rack is at least 6-8 inches from the top.  Place chops on cookie sheet & broil for 6-10 min or until they are no longer pink in the middle.  You can also grill them cooking for about 4 minutes on each side depending on how thick your cut is.   Or you can heat a large skillet on medium heat with 2 tbsp of oil & cook for about 5 minutes on each side or until no longer pink.  Again it all depends on how thick they are.  You can choose your desired way to cook them.   Place over rice & drizzle with sauce or serve it on the side.  This goes well with broccoli, fresh green beans or asparagus. 
    Note: the sauce is also good served with Chicken or shrimp over rice.  Cut chicken breast in 1 in chunks & coat chicken & shrimp with cornstarch & fry until crisp & chicken is no longer pink.  Place on top of rice & then drizzle with sauce. 

    German Bratwurst by Lindsay DeHart courtesy of Taste of Home.com  Paired with Sam Adams October Fest beer
    Ingredients:
    4 bacon strips, diced
    5 uncooked bratwurst links
    1 teaspoon cornstarch
    1/4 cup chicken broth
    2 tablespoons Dijon mustard
    1 tablespoon brown sugar
    1 tablespoon white wine or additional chicken broth
    1 tablespoon cider vinegar
    1/8 teaspoon celery seed
    Directions:
    In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels (save for another use). Drain, reserving 4 tablespoons drippings. In the drippings, cook bratwurst for 10-15 minutes or until no longer pink. Remove and keep warm. Drain skillet.
    In a small bowl, combine cornstarch and broth until smooth; set aside. Add the mustard, brown sugar, wine, vinegar and celery seed to skillet; cook and stir over medium heat until mixture is hot and bubbly.
    Gradually add cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return bratwurst to the pan; cook and stir for 1-2 minutes longer or until glazed. Yield: 5 servings.


    o    Chocolate mousse  brought by: Lisa Jo paired with Miscato

    Ingredients
    6 ounces semisweet chocolate
    3 large egg whites, at room temperature
    1 cup heavy cream, cold
    2 large egg yolks
    1 ounce tequila
    1 bar chocolate
    Fresh mint, for garnish
    Directions
    Put the semisweet chocolate in a large bowl and place in the microwave. Microwave on high for 1 minute, give the chocolate a stir, then microwave for another 30 seconds until completely melted. Set aside.

    In clean bowl, beat the egg whites with an electric mixer at high speed until it holds medium peaks. Set aside.

    In a chilled clean bowl, beat the cream with an electric mixer at high speed until it holds medium peaks.

    Mix the yolks and tequila into the melted chocolate. Fold in 1/3 of the egg whites first to lighten the mixture, add the remaining 2/3 of the egg whites and fold gently to keep the air in the beaten egg whites. Add the whipped cream and fold in gently, taking care not to over mix.

    Spoon the mousse into 4 martini glasses. Using a vegetable peeler, shave chocolate on top of the mousse. Garnish with mint. Chill for at least 1 hour or up to a day ahead.



    Almond poppy seed bread by Nichole Darting
    Bread mix
    3 c flour
    2 ½ c sugar
    1 ½ tsp baking powder
    1 tsp salt
    1 1/3 c. canola oil
    3 eggs
    1 ½ c milk
    1 ½ Tbsp poppy seeds (optional)
    1 ½ tsp vanilla extract
    1 ½ tsp almond extract
    Glaze:
    ¾ c powdered sugar
    ¼ c orange juice
    ½ tsp vanilla
    ½ tsp almond extract
    Wisk ingredients together & brush over hot bread
    Preheat oven to 350
    Whisk together flour, sugar, salt, and baking powder.  Add milk, oil, eggs, and poppy seeds & beat at least 1 minute.  Pour batter into greased 9in loaf pan.  Bake for 50-60 min or until toothpick inserted in middle comes out clean. Brush the glaze on bread while still hot & then allow to cool before serving.
    Bruschetta by Jen Tecson 


    3 Roma tomatoes- seeded and chopped

    1/2 red onion chopped

    1/2 c mozzarella balls - quartered

    1/2 c fresh basil loosely packed- julienned

    1 T basil infused olive oil

    2 T balsamic vinegar

    Salt and pepper


    Toss lightly and serve with crackers or toasted bread.


    Chicken Marsala by Ariella Walker paired with homemade hard cider


    Boneless thin chicken breast

    Flour

    Oregano, basil & pepper

    Egg

    Marsala wine

    Sliced Mushrooms

    Olive oil

    Put enough olive oil in sautee pan to coat the bottom & put heat on medium.  Put flour for coating in a bowl and mix in oregano & basil for taste (around ½ tsp each.) in a bowl beat egg.  Dip chicken in egg & then in the flour.  Brown the chicken in the pan for a minute on each side add pepper to taste.  Add the mushrooms and enough wine to ensure it almost covers the chicken.  Turn heat down to medium-low, cover pan, and simmer for around 10 minutes. If the sauce hasn’t thickened up you can mix in a side dish of a little flour & water, then mix in to sauce to thicken.   Serve alone or with pasta & veggies.