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

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.

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.

International Recipes 20 Sept 2011

Hello everyone, Last night we joined together sharing international recipes.  We had a great time visiting and catching up with what everyone has been up to for the past month while enjoying new foods.  Here are the recipes we shared. Enjoy!

 Ruben Sandwiches brought by Barb Dahl

3-4 lb corned beef roast

Rye pumpernickel swirl bread

Thousand Island dressing

Swiss Cheese slices

Sauerkraut (optional)

1 stick of butter

Place corned beef with juices & spices in crock pot with ½ cup of water.  Cook on high for 4 hours or until cooked through & tender. 

Slice corned beef in thin slices about ¼ in thick. 

On one slice of bread place 1 slice of cheese, beef, sauerkraut, dressing, more cheese & top with second piece of bread.  Butter both sides of sandwich & grill until browned & crisp.  Serve hot with your choice of side.  Make 10 or more sandwiches depending on how much beef you pile on each one. 

Warm German Potato Salad brought by Jen Tecson

10 small to medium red potatoes, skin on (1 to 1.25 lbs.)


5 slices of bacon

1 medium red onion, chopped


1 Tablespoon all-purpose flour


1 Tablespoon granulated sugar


1-½ teaspoons salt, divided use


½ teaspoon freshly cracked black pepper


½ teaspoon dried parsley
 or ½ c fresh

1 Tablespoon whole grain mustard


1/3 cup champagne vinegar


2/3 cup water

Directions

In a large pot combine the whole potatoes, enough water to cover them by two inches and a teaspoon of salt.  Bring the potatoes to a simmer and allow them to cook until they give when pierced with a knife. Drain the potatoes into a colander and let them sit until you are ready to use them.

In a skillet, cook the bacon until it is crisp. Remove the bacon to a paper towel and leave the drippings in the skillet. Saute the onions in the bacon grease until they are tender. Add the flour and stir it completely into the onions. Add the sugar, remaining salt, pepper, parsley and whole grain mustard. Stir to combine. Finally, add the vinegar and water. Stir thoroughly and allow the “gravy” to bubble and cook for two minutes until it is thickened.

Meanwhile, chop the bacon into bite size pieces (I like it chunky) and slice the potatoes into rounds.

Add the potatoes and bacon to the gravy and gently stir the mixture until all of the potatoes are coated. Warm it over a low flame for a few more minutes if you are going to serve it hot. You may serve it immediately, allow it to cool to room temperature, or store it covered in the refrigerator until you are ready to serve it cold.

Notes: You may substitute either white wine vinegar or white distilled vinegar for the champagne vinegar. Also, feel free to double the “wet” (except the onions) part of the recipe if you like a saucier potato salad. Or, you may simply sprinkle a little more vinegar on the finished dish at the end, when you are tweaking the seasonings.

No bacon version

Used ¼ c. oil to cook the onions, and follow with directions above.

Riskrem (Rice Cream) also known as Norwegian ice cream Brought by Deborah Robb

3/4C rice

1t salt

4C milk

1/2C sugar

1/2t almond extract

1 pt. heavy cream, whipped and sweetened to taste

1/2C almonds, chopped

1 almond, whole

Cook rice and salt in milk in double boiler until rice is soft and mixture is thick, about 1-1/2 hours. Add sugar and almond extract. Chill. Add chopped almonds and 1 whole one. Stir in whipped cream. Serve with red fruit sauce.

*This is a Norwegian Christmas dessert. The person that gets the whole almond receives a special present. It would usually be a marzipan pig which represents good luck.

Red sauce recipe

1 pt. raspberries (I think the containers at the commissary are a little less)

1/4C sugar

1/8C OJ

1C water

2T cornstarch

Add the first 3 ingredients to a saucepan. Combine the water and cornstarch and add to the pan. Bring contents to a boil. Simmer for 5 minutes. Puree the sauce in a blender. If you don't want the seeds in the sauce, you can pour it through a fine mesh strainer. Can be used warm or cold.

This is good with chocolate cake, cheesecake, riskrem, stirred into plain yogurt, etc

Cheese & Broccoli Quiche brought by Michelle Henderson

from- The America's test Kitechen Family Baking Book

1 9 inch pie crust (use your favorite recipe or a premade one)

Filling:

5 Large eggs

2 cups half & half

1 Tbsp minced fresh chives

¼ tsp salt

¼ tsp pepper

1 cup shredded cheddar cheese

4 cups cooked bite sized broccoli florets



Preheat oven to 375

Place foil on top of crust & fill with dry beans to weigh down Bake until crust is brown & cooked through 10-20 min. 

Lower the oven temp to 350 & prepare filling (Do Not cool crust before filling)

Wisk eggs, cream, chives, salt & pepper together in large bowl. Stir in cheese until well combined. 

Place the cooked pie crust on a cookie sheet & sprinkle with cooked broccoli then pour egg mix on top.  (you may have extra egg mixture)

Bake about 40-50 minutes or  until the top is lightly browned & the center is set but soft. A knife inserted in the center should come out clean.  Let it cool for at least 1 hour before serving.

Coquito Puerto Rican Eggnog brought by Kelly Hedges



Ingredients:
1 14 oz can cream de coconut
6 egg yokes
3 cans evaporated milk
2 cans condensed milk
1tsp vanilla
1cup water
1 to 2 cinnamon sticks
1 250 ml bottle of choice rum
½ tsp sprinkle cinnamon

Bring water to a boil with the cinnamon sticks (strain water to add to mix.) Stir constantly mixing one ingredient at a time.  When mixing stir till blended well. Use strainer when putting in container & be sure to leave room at the top of container for fermenting.  Chill for at least 2 hours before serving.  This is a family sized batch. 
Note- Kelly found she did not need the entire bottle of rum so add for the strength you would like.

German Apple Strudel brought by Patty Foster



Ingredients :

1 ½ cup apple juice

2 Tbsp cornstarch

1 ½ lb peeled apples sliced

½ cup raisins

3 Tbsp sugar

1 tsp cinnamon

1/3 cup melted butter

3 Tbsp bread crumbs

4 sheets Phylo pastry sheets

Confectioner sugar

Vanilla ice cream

Preheat oven line baking sheet with parchment paper.  In a small bowl combine ¼ cup apple juice with cornstarch, mix until smooth.  Over medium heat cook apples with remaining 1 cup apple juice, raisins, sugar, & cinnamon until apples are tender, about 8 minutes.  Stir cornstarch mixtures & add it the apple mixture & stir until smooth & lump free.  Simmer for 1 more minute, stirring constantly.  Remove from heat & cool. Lay out 1 Phylo sheet on lightly floured surface & brush with melted butter & sprinkle with 1 Tbsp bread crumbs.  Repeat 2 more layers & top with the 4^th sheet.  Spread cooled apple mix on top & evenly leaving ½ inch clean edge on all sides & roll into a log folding edges under.  Place on baking sheet with seam down.  Bake 15-18 minutes or until golden brown.  Cool, sprinkle with powdered sugar & slice serve with ice cream. 

Note- Patty felt it tended to fall apart with only 4 layers of phylo dough.  She ended up wrapping it in a couple extra layers & it turned out tasty.  Keep some extra dough handy in case you have the same problem.