By Nicole
Yield: 10 (1 cup) servings
3 tablespoons of butter
2/3 cup chopped onions
1/4 cup diced celery
6 tablespoons of flour
5 cups of chicken broth
1 cup diced potatoes
1 1 pound package of frozen corn
5 1/2 ounces sliced or diced lean spicy or southwestern sausage
1 1/2 cups of heavy cream
1/4 teaspoon salt
1/8 teaspoon pepper
Liquid smoke to taste
In a large saucepan, melt butter. Add onions and celery; cook until tender, but not brown. Add flour, cook slowly for 4-5 minutes. Do not brown mixture. Add broth; mix well. Add potatoes; simmer about 20 minutes or until vegetables are tender.
Add corn and sausage; simmer an additional 20 minutes. Stir in heavy cream, salt and pepper. Add liquid smoke to taste.
Friday, February 5, 2010
Seared Sea Scallops
By Bridget
Wash Sea Scallops and pat dry. Sprinkle with salt and pepper to seasons.
Sear scallops 2-3 per side in hot pan/griddle.
squeeze lemon juice over.
I served this with a white wine raisin pine night compote.
Wash Sea Scallops and pat dry. Sprinkle with salt and pepper to seasons.
Sear scallops 2-3 per side in hot pan/griddle.
squeeze lemon juice over.
I served this with a white wine raisin pine night compote.
HOT POTATO SALAD
Mary!
10 Medium potatoes
1Medium jar stuffed green olives – sliced
16 oz. shredded cheddar cheese
1 medium onion – chopped fine
Mayonnaise
Boil potatoes until done. Skin & cube in to bite size pieces. Add olives, cheese & onions. Add enough mayo to moisten.
Mix well.
Bake uncovered for about 45 minutes at 350 degrees.
10 Medium potatoes
1Medium jar stuffed green olives – sliced
16 oz. shredded cheddar cheese
1 medium onion – chopped fine
Mayonnaise
Boil potatoes until done. Skin & cube in to bite size pieces. Add olives, cheese & onions. Add enough mayo to moisten.
Mix well.
Bake uncovered for about 45 minutes at 350 degrees.
Crab and Spinach Stuffed Mushrooms
1 tablespoons olive oil
2 tablespoons minched shallots
2 cloves garlic, minced
2 tablespoons finely chopped prosciutto or pancetta
1 tablespoon extra-dry vermouth or white wine
grated zest of 1/2 lemon
2 cups chopped spinach
3/4 cup crab meat, drained well
2 tablespoons cream cheese
2/3 cup grated Pecornio Romano Cheese, divided
Pinch of cayenne pepper
sea salt, to taste
20 fresh mushrooms, with caps about 1-1/2 to 2 inches wide
directions
Heat the olive oil in large skillet over medium heat. When hot, add the shallots and saute for 3 minutes, stirring constantly. Add the garlic and prosciutto and cook another 2 minutes, taking care not to burn the garlic. Add the vermouth, lemon zest, and spinach, and turn the heat to medium-high. Cook until the spinach wilts, then add the crab, cream cheese, and half the pecorino. Season to taste with cayenne and salt, and then let mixture cool.
Remove the stems from the mushrooms and clean the caps with damp paper towels. Divide the filling between the mushrooms. Transfer the mushrooms to an oiled baking pan and sprinkle with the remaining cheese and graham crackers. Fridge until ready to cook.
Position a rack in the middle of the oven and preheat to 400 degrees F. Cook the mushrooms for 8 to 12 minutes, or until cheese has melted.
2 tablespoons minched shallots
2 cloves garlic, minced
2 tablespoons finely chopped prosciutto or pancetta
1 tablespoon extra-dry vermouth or white wine
grated zest of 1/2 lemon
2 cups chopped spinach
3/4 cup crab meat, drained well
2 tablespoons cream cheese
2/3 cup grated Pecornio Romano Cheese, divided
Pinch of cayenne pepper
sea salt, to taste
20 fresh mushrooms, with caps about 1-1/2 to 2 inches wide
directions
Heat the olive oil in large skillet over medium heat. When hot, add the shallots and saute for 3 minutes, stirring constantly. Add the garlic and prosciutto and cook another 2 minutes, taking care not to burn the garlic. Add the vermouth, lemon zest, and spinach, and turn the heat to medium-high. Cook until the spinach wilts, then add the crab, cream cheese, and half the pecorino. Season to taste with cayenne and salt, and then let mixture cool.
Remove the stems from the mushrooms and clean the caps with damp paper towels. Divide the filling between the mushrooms. Transfer the mushrooms to an oiled baking pan and sprinkle with the remaining cheese and graham crackers. Fridge until ready to cook.
Position a rack in the middle of the oven and preheat to 400 degrees F. Cook the mushrooms for 8 to 12 minutes, or until cheese has melted.
Pumpkin White Chocolate Drops
Contributed by: Theresa House
Ingredients
2 cups granulated sugar
1 can (about 16 ounces) solid-pack pumpkin
2 eggs
4 cups all-purpose flour
2 teaspoons pumpkin pie spice*
1 teaspoon baking powder
½ teaspoon baking soda
1 package (12 ounces) white chocolate chips
1 container (16 ounces) cream cheese frosting
¼ cup packed brown sugar
Directions
Preheat oven to 375°F. Grease cookie sheets.
Beat butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Add pumpkin and eggs; beat until well blended. Add flour, pumpkin pie spice, baking powder and baking soda; beat just until blended. Stir in white chocolate chips.
Drop dough by teaspoonfuls about 2 inches apart onto prepared cookie sheets. Bake 16 minutes or until set and bottoms are browned. Cool 1 minute on cookie sheets. Remove to wire racks to cool completely.
Combine frosting and brown sugar in small bowl. Spread on warm cookies.
Yield: Makes about 6 dozen cookies
Ingredients
2 cups granulated sugar
1 can (about 16 ounces) solid-pack pumpkin
2 eggs
4 cups all-purpose flour
2 teaspoons pumpkin pie spice*
1 teaspoon baking powder
½ teaspoon baking soda
1 package (12 ounces) white chocolate chips
1 container (16 ounces) cream cheese frosting
¼ cup packed brown sugar
Directions
Preheat oven to 375°F. Grease cookie sheets.
Beat butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Add pumpkin and eggs; beat until well blended. Add flour, pumpkin pie spice, baking powder and baking soda; beat just until blended. Stir in white chocolate chips.
Drop dough by teaspoonfuls about 2 inches apart onto prepared cookie sheets. Bake 16 minutes or until set and bottoms are browned. Cool 1 minute on cookie sheets. Remove to wire racks to cool completely.
Combine frosting and brown sugar in small bowl. Spread on warm cookies.
Yield: Makes about 6 dozen cookies
Pineapple Pizzas
Contributed by: Carlene Adams
Ingredients
1/2 pound ground Italian sausage
1/2 teaspoon garlic salt
1/4 teaspoon dried oregano
1 cup crushed pineapple, drained
4 English muffins, split
1 (6 ounce) can tomato paste
1 (8 ounce) package shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from heat.
Drain sausage, and mix in garlic salt, oregano and crushed pineapple.
Arrange English muffin halves in a single layer on the prepared baking sheet. Spread with tomato paste. Layer with the Italian sausage mixture. Top with mozzarella cheese.
Bake in the preheated oven 10 to 15 minutes, or until cheese is melted and lightly browned
Ingredients
1/2 pound ground Italian sausage
1/2 teaspoon garlic salt
1/4 teaspoon dried oregano
1 cup crushed pineapple, drained
4 English muffins, split
1 (6 ounce) can tomato paste
1 (8 ounce) package shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from heat.
Drain sausage, and mix in garlic salt, oregano and crushed pineapple.
Arrange English muffin halves in a single layer on the prepared baking sheet. Spread with tomato paste. Layer with the Italian sausage mixture. Top with mozzarella cheese.
Bake in the preheated oven 10 to 15 minutes, or until cheese is melted and lightly browned
Cilantro Soup Recipe
Contributed by: Annie Klemke
Ingredients
1 bunch fresh cilantro
1 32 ounce package of chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 8 ounce package of cream cheese
1 8 ounce container of sour cream
1 garlic clove minced
1/4 teaspoon of salt
1/4 teaspoon of red pepper
1/4 teaspoon of ground cumin
Directions
Remove stems for cilantro and coarsely chop leaves.
Process cilantro and 1 cup of chicken broth in a blender or food processor until blended - stopping to scrape down sides.
Melt better in a dutch over over medium heat. Whisk in flour. Gradually add remaining 3 cups of chicken brothe, whisking constantly until mixture is smooth. Boil for 1 minute. Stir in cilantro mixture, cream cheese, sour cream, garlic, salt, red pepper, and cumin. Simmer soup for 15 minutes. Garnish with sour cream and red pepper flakes.
Ingredients
1 bunch fresh cilantro
1 32 ounce package of chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 8 ounce package of cream cheese
1 8 ounce container of sour cream
1 garlic clove minced
1/4 teaspoon of salt
1/4 teaspoon of red pepper
1/4 teaspoon of ground cumin
Directions
Remove stems for cilantro and coarsely chop leaves.
Process cilantro and 1 cup of chicken broth in a blender or food processor until blended - stopping to scrape down sides.
Melt better in a dutch over over medium heat. Whisk in flour. Gradually add remaining 3 cups of chicken brothe, whisking constantly until mixture is smooth. Boil for 1 minute. Stir in cilantro mixture, cream cheese, sour cream, garlic, salt, red pepper, and cumin. Simmer soup for 15 minutes. Garnish with sour cream and red pepper flakes.
Makeover Spinach Artichoke Spread
Contributed by: Bridget McFarland
Ingredients
1 (16 ounce) package soft tofu
2 cups grated Parmesan cheese
1 cup reduced-fat mayonnaise
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and chopped
2 (10 ounce) packages frozen chopped
spinach, thawed and squeezed dry
3 garlic cloves, minced
Directions
In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through. Serve warm
Ingredients
1 (16 ounce) package soft tofu
2 cups grated Parmesan cheese
1 cup reduced-fat mayonnaise
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and chopped
2 (10 ounce) packages frozen chopped
spinach, thawed and squeezed dry
3 garlic cloves, minced
Directions
In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through. Serve warm
Beer Bread & Dip
Contributed by: Margie House
Ingredients
2 1/2 cups self-rising flour
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon onion powder
3/4 teaspoon Italian seasoning
1 (12 fluid ounce) can beer
1/4 cup butter or margarine, melted
Dip
1 small container of sour cream (reduced fat)
1 small jar of mayo or miracle whip (i used mw)
4 cloves minced garlic
1/2 tsp dried minced onion
Chopped fresh herbs (dill, chives, and parsley)
salt/pepper
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch baking pan.
In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. Transfer to the prepared baking pan. Top with the melted butter.
Bake 45 to 55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool on a wire rack
Dip
Mix all below ingredients together and let sit covered overnight in fridge
Ingredients
2 1/2 cups self-rising flour
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon onion powder
3/4 teaspoon Italian seasoning
1 (12 fluid ounce) can beer
1/4 cup butter or margarine, melted
Dip
1 small container of sour cream (reduced fat)
1 small jar of mayo or miracle whip (i used mw)
4 cloves minced garlic
1/2 tsp dried minced onion
Chopped fresh herbs (dill, chives, and parsley)
salt/pepper
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch baking pan.
In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. Transfer to the prepared baking pan. Top with the melted butter.
Bake 45 to 55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool on a wire rack
Dip
Mix all below ingredients together and let sit covered overnight in fridge
Banana Spring Rolls
Contributed by: Mary Dabros
Ingredients
Banana's
Egg Roll Wrappers
Brown Sugar
Carmel Sauce
Oil
Ice Cream *Optional*
Directions
Heat the oil in a pan/pot. Needs to be 2-3 inches deep. Take Banana's, peel, and cut in half. Take the banana pieces and roll them in brown sugar. Take each piece of banana and wrap in an egg roll wrapper, using water to seal all the edges.. Fry up to 3 at a time in the oil until nice and brown. (If you do more than 3 at a time, the oil cools too much). Slightly dry off on some paper towels. Cut in half and place on a plate banana side down. Drizzle carmel sauce. Serve with ice cream.
Ingredients
Banana's
Egg Roll Wrappers
Brown Sugar
Carmel Sauce
Oil
Ice Cream *Optional*
Directions
Heat the oil in a pan/pot. Needs to be 2-3 inches deep. Take Banana's, peel, and cut in half. Take the banana pieces and roll them in brown sugar. Take each piece of banana and wrap in an egg roll wrapper, using water to seal all the edges.. Fry up to 3 at a time in the oil until nice and brown. (If you do more than 3 at a time, the oil cools too much). Slightly dry off on some paper towels. Cut in half and place on a plate banana side down. Drizzle carmel sauce. Serve with ice cream.
Raspberry Jelly Roll with Apricot Coulis
Contributed by: Carlene Adams
Ingredients
Cake:
Cooking spray
2/3 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
4 large eggs
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon grated lemon rind
1/4 teaspoon almond extract
1/4 cup powdered sugar, divided
1 (10-ounce) bottle seedless raspberry jam
Coulis:
1 (15-ounce) can apricot halves in light syrup, undrained
1 tablespoon honey
1 tablespoon amaretto (almond-flavored liqueur)
2 cups fresh raspberries
Directions
Preheat oven to 400°.
To prepare cake, coat a 15 x 10-inch jelly roll pan with cooking spray, and line with wax paper. Coat paper with cooking spray; set aside.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Beat eggs in a large bowl with a mixer at high speed until pale and fluffy (about 4 minutes). Gradually add the granulated sugar, vanilla, rind, and almond extract, beating until thick (about 4 minutes). Sift half of flour mixture over egg mixture; fold in. Repeat procedure with the remaining flour mixture. Spoon batter into prepared pan; spread evenly.
Bake at 400° for 10 minutes or until cake springs back when touched lightly in center.
Loosen cake from sides of pan; turn out onto a dish towel (one you are willing to throw out) dusted with 2 tablespoons powdered sugar. Carefully peel off wax paper; cool 1 minute.
Starting at narrow end, roll up the cake and towel together. Place, seam side down, on a wire rack; cool completely (about 1 hour). Unroll carefully; remove towel. Spread jam over cake, leaving a 1/2-inch border. Reroll cake, and place, seam side down, on a platter. Sprinkle with 2 tablespoons powdered sugar. Cut into 8 slices.
To prepare coulis, drain apricots in a colander over a bowl, reserving 1 tablespoon juice. Place the apricots, 1 tablespoon reserved juice, honey, and amaretto in a blender; process until smooth. Serve with cake. Garnish with berries.
Ingredients
Cake:
Cooking spray
2/3 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
4 large eggs
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon grated lemon rind
1/4 teaspoon almond extract
1/4 cup powdered sugar, divided
1 (10-ounce) bottle seedless raspberry jam
Coulis:
1 (15-ounce) can apricot halves in light syrup, undrained
1 tablespoon honey
1 tablespoon amaretto (almond-flavored liqueur)
2 cups fresh raspberries
Directions
Preheat oven to 400°.
To prepare cake, coat a 15 x 10-inch jelly roll pan with cooking spray, and line with wax paper. Coat paper with cooking spray; set aside.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Beat eggs in a large bowl with a mixer at high speed until pale and fluffy (about 4 minutes). Gradually add the granulated sugar, vanilla, rind, and almond extract, beating until thick (about 4 minutes). Sift half of flour mixture over egg mixture; fold in. Repeat procedure with the remaining flour mixture. Spoon batter into prepared pan; spread evenly.
Bake at 400° for 10 minutes or until cake springs back when touched lightly in center.
Loosen cake from sides of pan; turn out onto a dish towel (one you are willing to throw out) dusted with 2 tablespoons powdered sugar. Carefully peel off wax paper; cool 1 minute.
Starting at narrow end, roll up the cake and towel together. Place, seam side down, on a wire rack; cool completely (about 1 hour). Unroll carefully; remove towel. Spread jam over cake, leaving a 1/2-inch border. Reroll cake, and place, seam side down, on a platter. Sprinkle with 2 tablespoons powdered sugar. Cut into 8 slices.
To prepare coulis, drain apricots in a colander over a bowl, reserving 1 tablespoon juice. Place the apricots, 1 tablespoon reserved juice, honey, and amaretto in a blender; process until smooth. Serve with cake. Garnish with berries.
Pumpkin Roll
Contributed by: Carlene Adams
Ingredients
Vegetable cooking spray
3 large eggs
1 cup granulated sugar
3/4 cup all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2/3 cup canned unsweetened pumpkin
1/2 cup finely chopped pecans, toasted
1 teaspoon lemon juice
1 1/2 cups powdered sugar, divided
2 (3-ounce) packages cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
1 teaspoon lemon juice
Garnishes: powdered sugar, chocolate-coated pecan halves
Directions
Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.
Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.
Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean.
Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel (only use a towel you are willing to throw out). Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.
Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.
Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired
Ingredients
Vegetable cooking spray
3 large eggs
1 cup granulated sugar
3/4 cup all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2/3 cup canned unsweetened pumpkin
1/2 cup finely chopped pecans, toasted
1 teaspoon lemon juice
1 1/2 cups powdered sugar, divided
2 (3-ounce) packages cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
1 teaspoon lemon juice
Garnishes: powdered sugar, chocolate-coated pecan halves
Directions
Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.
Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.
Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean.
Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel (only use a towel you are willing to throw out). Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.
Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.
Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired
BBQ Bacon Wrapped Shrimp
Contributed by: Nicole Hoadley
Preheat oven to 375 degrees. Wrap small pieces of bacon around peeled and deviened shrimp (i leave the tails on). Secure bacon with a toothpick. Saute up in pan iwth a little olive oil so the bacon crips up. Flip over so both sides are cooked. Spread out on a sheet tray and put BBQ sauce on each shrimp. Cook in over for an additional 7-8 minutes or until the shrimp is fully cooked.
Preheat oven to 375 degrees. Wrap small pieces of bacon around peeled and deviened shrimp (i leave the tails on). Secure bacon with a toothpick. Saute up in pan iwth a little olive oil so the bacon crips up. Flip over so both sides are cooked. Spread out on a sheet tray and put BBQ sauce on each shrimp. Cook in over for an additional 7-8 minutes or until the shrimp is fully cooked.
Prosciutto wrapped Asparagus
Contributed by: Nicole Hoadley
Roast asparagus in oven at 450 degrees for 15 minutes. Let cool completely. Wrap procuitto around asparagus and serve at room temperature. For the balsamic glaze sauce, mix about 2 tablespons of balsalmic vingear with 1/3 cup of brown sugar. Stir over heat until disolved.
Roast asparagus in oven at 450 degrees for 15 minutes. Let cool completely. Wrap procuitto around asparagus and serve at room temperature. For the balsamic glaze sauce, mix about 2 tablespons of balsalmic vingear with 1/3 cup of brown sugar. Stir over heat until disolved.
Turkey/Ham Roll Up's
Contributed by: Nicole Hoadley
Take FlatOuts and spread mustard. Fill with ham/turkey/cheese and roll up. Secure with toothpicks and slice to desired thickenss.
Take FlatOuts and spread mustard. Fill with ham/turkey/cheese and roll up. Secure with toothpicks and slice to desired thickenss.
Croissant Wrapped Weenies
Contributed by: Nicole Hoadley
Ingredients
1 pkg of croissant rolls
1 pkg of hot dogs with each hot dog cut into 3's
Directions
Preheat oven to 350 degrees. Cut croissants into strips and then wrap each strip around hot dogs. Bake for 12-14 minutes or unil done
Ingredients
1 pkg of croissant rolls
1 pkg of hot dogs with each hot dog cut into 3's
Directions
Preheat oven to 350 degrees. Cut croissants into strips and then wrap each strip around hot dogs. Bake for 12-14 minutes or unil done
Stuffed Jalapeños
Contributed by: Bridget McFarland
Ingredients
Jalapenos (about 15-20) or peppers of your choice
Cheese
¼ cJalapeno cheese
¼ cChedder
1 cCream Cheese
Bread Crumbs
Bacon
Directions
Cut off tops of peppers and scrap out seeds (more seeds = more spice!)
Fill Peppers with cheese. Pat bread crumbs on the end.
Wrap with bacon
Bake at 400 degrees for about 20 minutes
Ingredients
Jalapenos (about 15-20) or peppers of your choice
Cheese
¼ cJalapeno cheese
¼ cChedder
1 cCream Cheese
Bread Crumbs
Bacon
Directions
Cut off tops of peppers and scrap out seeds (more seeds = more spice!)
Fill Peppers with cheese. Pat bread crumbs on the end.
Wrap with bacon
Bake at 400 degrees for about 20 minutes
Corn on the Cobb Salad Wrap with Grilled Onion Blue Cheese Dressing
Contributed by: Theresa House
Ingredients
2 whole skinless boneless chicken breasts (about 1 1/2 pounds total)
Salt and freshly ground pepper
1 tablespoon olive oil
6 slices prosciutto
2 ripe avocados
1/2 head romaine, rinsed, spun dry, and finely chopped (about 4 cups)
1 cup cooked corn (fresh or frozen), heated or defrosted
1 bunch watercress
2 tomatoes, seeded and finely chopped
3 large hard-boiled eggs, separated and chopped
4 large flour tortillas
1 1/2 cups Grilled Onion Blue Cheese Dressing, recipe follows
Grilled Onion Blue Cheese Dressing:
1 sweet white onion
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 cups mayonnaise
1 cup sour cream
1 cup buttermilk
2 teaspoons hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
12 ounces blue cheese, crumbled
Directions
Preheat a grill or grill pan.
Season chicken breasts on both sides with salt and pepper and drizzle with olive oil. Grill for about 4 to 5 minutes on each side or until cooked through. Set aside to rest for 2 minutes and then cut into bite-size pieces.
In a skillet, cook the prosciutto over moderate heat until it is crisp; transfer with a slotted spoon to paper towels to drain. Break into bite-size pieces.
Halve, pit, peel and cut the avocado into 1/2-inch pieces.
In a large salad bowl, toss together the romaine, corn, and watercress. Add the chicken, prosciutto, tomatoes, egg yolks and whites, and avocado.
Pour Grilled Onion Blue Cheese Dressing over salad and toss well. Divide over tortillas and fold or roll up to make a sandwich wrap.
Grilled Onion Blue Cheese Dressing:
Preheat a grill or grill pan. Onions can be grilled utilizing a stove top grill pan or outside grill.
Remove outer skin of the onion. Cut into 1/2-inch thick circles. Place in bowl and season with extra-virgin olive oil, salt, and pepper, to taste. Transfer onion to grill or grill pan and cook over medium-high heat until they have a transparent, caramelized color, about 5 to 7 minutes. Remove from heat and allow to cool, then cut into medium dice.
In mixing bowl, combine mayonnaise, sour cream, buttermilk, hot sauce, and Worcestershire until well blended. Add blue cheese and mix well to incorporate throughout dressing. Fold in diced grilled onions. Check for seasoning. Refrigerate until ready to use.
Ingredients
2 whole skinless boneless chicken breasts (about 1 1/2 pounds total)
Salt and freshly ground pepper
1 tablespoon olive oil
6 slices prosciutto
2 ripe avocados
1/2 head romaine, rinsed, spun dry, and finely chopped (about 4 cups)
1 cup cooked corn (fresh or frozen), heated or defrosted
1 bunch watercress
2 tomatoes, seeded and finely chopped
3 large hard-boiled eggs, separated and chopped
4 large flour tortillas
1 1/2 cups Grilled Onion Blue Cheese Dressing, recipe follows
Grilled Onion Blue Cheese Dressing:
1 sweet white onion
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 cups mayonnaise
1 cup sour cream
1 cup buttermilk
2 teaspoons hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
12 ounces blue cheese, crumbled
Directions
Preheat a grill or grill pan.
Season chicken breasts on both sides with salt and pepper and drizzle with olive oil. Grill for about 4 to 5 minutes on each side or until cooked through. Set aside to rest for 2 minutes and then cut into bite-size pieces.
In a skillet, cook the prosciutto over moderate heat until it is crisp; transfer with a slotted spoon to paper towels to drain. Break into bite-size pieces.
Halve, pit, peel and cut the avocado into 1/2-inch pieces.
In a large salad bowl, toss together the romaine, corn, and watercress. Add the chicken, prosciutto, tomatoes, egg yolks and whites, and avocado.
Pour Grilled Onion Blue Cheese Dressing over salad and toss well. Divide over tortillas and fold or roll up to make a sandwich wrap.
Grilled Onion Blue Cheese Dressing:
Preheat a grill or grill pan. Onions can be grilled utilizing a stove top grill pan or outside grill.
Remove outer skin of the onion. Cut into 1/2-inch thick circles. Place in bowl and season with extra-virgin olive oil, salt, and pepper, to taste. Transfer onion to grill or grill pan and cook over medium-high heat until they have a transparent, caramelized color, about 5 to 7 minutes. Remove from heat and allow to cool, then cut into medium dice.
In mixing bowl, combine mayonnaise, sour cream, buttermilk, hot sauce, and Worcestershire until well blended. Add blue cheese and mix well to incorporate throughout dressing. Fold in diced grilled onions. Check for seasoning. Refrigerate until ready to use.
Tender Vittles
Contributed by: Margie House
Ingredients
Maple Bacon (preferrably thick cut)
Teriyaki Marinade
Filet Mignon (a good cut of meat - or deer)
Jalapeno (cut into rings)
Reduced fat cream cheese
Directions
Cut steak meat into bite size pieces. Place in a bowl and pour marinade over meat. Cover and let stand over night in the refrigerator. When ready to prepare, place one piece of meat at the end of a slice of bacon (you can cut the bacon in 1/2 if you wish). Add a dollup of cream cheese and a ring of jalapeno on top of the steak meat. Roll the bacon around the steak and secure with a tooth pick. Repeat until you run out of bacon or meat. Grill or put in broiler.
TIP: If you do not have maple bacon, you can use regular bacon and sprinkle with brown sugar before grilling. You do not need to use filet mignon either. Any cut will do, but higher quality tastes better! I suppose you can also remove the jalapeno and replace with green onion if you are not a fan of the spice. Same with cream cheese - you can use regular or non-fat too.
Ingredients
Maple Bacon (preferrably thick cut)
Teriyaki Marinade
Filet Mignon (a good cut of meat - or deer)
Jalapeno (cut into rings)
Reduced fat cream cheese
Directions
Cut steak meat into bite size pieces. Place in a bowl and pour marinade over meat. Cover and let stand over night in the refrigerator. When ready to prepare, place one piece of meat at the end of a slice of bacon (you can cut the bacon in 1/2 if you wish). Add a dollup of cream cheese and a ring of jalapeno on top of the steak meat. Roll the bacon around the steak and secure with a tooth pick. Repeat until you run out of bacon or meat. Grill or put in broiler.
TIP: If you do not have maple bacon, you can use regular bacon and sprinkle with brown sugar before grilling. You do not need to use filet mignon either. Any cut will do, but higher quality tastes better! I suppose you can also remove the jalapeno and replace with green onion if you are not a fan of the spice. Same with cream cheese - you can use regular or non-fat too.
Asparagus Roll-ups
Contributed by: Annie Klemke
Ingredients
16 fresh asparagus spears
16slices sandwich bread, crusts removed
1 (8 ounce) package cream cheese, softened
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives
1/4 cup of butter, melted
3 tablespoons grated Parmesan cheese
Directions.
Place aspargus in a skillet with a small amount of water; cook until crisp and tender, about 6-8 minutes. Drain and set aside. Flatten bread with a rolling pin. Combine cream cheese, bacon,and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. Cut roll-ups in half. Back at 400 degrees for 10-12 minutes or until lighly browned.
Ingredients
16 fresh asparagus spears
16slices sandwich bread, crusts removed
1 (8 ounce) package cream cheese, softened
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives
1/4 cup of butter, melted
3 tablespoons grated Parmesan cheese
Directions.
Place aspargus in a skillet with a small amount of water; cook until crisp and tender, about 6-8 minutes. Drain and set aside. Flatten bread with a rolling pin. Combine cream cheese, bacon,and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. Cut roll-ups in half. Back at 400 degrees for 10-12 minutes or until lighly browned.
Chocolate Mousse Profiteroles
Contributed by: Kristen White
Ingredients
CHOCOLATE MOUSSE
150 grams (3/4 cup) of good quality, dark, semi-sweet chocolate chips
2 Tbsp of whipping cream
3/4 cup of whipping cream
1 large egg, separated
PROFITEROLES
250 ml water
100 grams butter, roughy chopped
150 gm plain flour
4 large eggs
Icing sugar for dusting
Directions
Add 2 tablespoon of cream and chocolate to a clean metal bowl. Place bowl on top of a saucepan filled with enough water to simmer for several minutes. Make sure the water doesn't touch the bowl.
Heat gently and stir chocolate/cream mixture with a metal spoon until the chocolate is melted and smooth.
Remove the chocolate mixture from the stove to cool just slightly. Add the egg yolk to the chocolate mixture while stirring until combined and smooth. Place the bowl over the saucepan filled with hot water to keep the chocolate warm but don't turn the heat back on.
Whip the cream until soft peaks form. Add half of the melted chocolate to the whipped cream with the metal spoon and fold until just combined. Fold in the remaining chocolate mixture but be careful not to over mix. Set aside.
Use a clean electric mixer to beat the egg white until soft peaks form and then fold it into the chocolate mousse mixture. Spoon mousse into serving glasses. Cover and refrigerate for 1 hour.
Now make the choux pastry for the profiteroles
Preheat oven to 400F (200C). Line two baking trays with baking paper.
Bring 1 cup water and butter to boil in heavy medium saucepan.
Reduce heat to low; add flour.
Stir vigorously with a wooden spoon until mixture is smooth and pulls away from sides of pan, forming ball, about 5 minutes. Stirring for this amount of time works the gluten in the dough. Transfer dough to a large bowl. Allow to cool slightly before adding eggs -- about 5 minutes.
Using hand-held mixer, beat in eggs 1 at a time, blending well after each addition.
Spoon dough into pastry bag fitted with 1/2-inch plain tip.
Pipe 1-inch tall rounds on prepared baking sheets, spacing 1 inch apart.
Bake until golden brown and puffed for about 20-22 minutes. Do not open the oven door during this time -- even a little bit!
Remove the puffs from oven and turn off heat.
Pierce the side of each puff with tip of small knife. Return puffs to oven; let them stand 10 minutes with the oven door ajar.
Remove puffs from oven and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
When you're ready to serve, gently open the profiteroles and then spoon or pipe in the chocolate mousse. Serve on a plate and dust with icing sugar.
Pastry Cream
http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/#more-3371
Fill Cream Puffs
http://www.browneyedbaker.com/2009/08/19/how-to-make-pate-a-choux-fill-eclairs-and-cream-puffs/#more-3448
Eclairs & Cream Puffs
http://www.browneyedbaker.com/2008/06/17/eclairs-and-cream-puffs/
Ingredients
CHOCOLATE MOUSSE
150 grams (3/4 cup) of good quality, dark, semi-sweet chocolate chips
2 Tbsp of whipping cream
3/4 cup of whipping cream
1 large egg, separated
PROFITEROLES
250 ml water
100 grams butter, roughy chopped
150 gm plain flour
4 large eggs
Icing sugar for dusting
Directions
Add 2 tablespoon of cream and chocolate to a clean metal bowl. Place bowl on top of a saucepan filled with enough water to simmer for several minutes. Make sure the water doesn't touch the bowl.
Heat gently and stir chocolate/cream mixture with a metal spoon until the chocolate is melted and smooth.
Remove the chocolate mixture from the stove to cool just slightly. Add the egg yolk to the chocolate mixture while stirring until combined and smooth. Place the bowl over the saucepan filled with hot water to keep the chocolate warm but don't turn the heat back on.
Whip the cream until soft peaks form. Add half of the melted chocolate to the whipped cream with the metal spoon and fold until just combined. Fold in the remaining chocolate mixture but be careful not to over mix. Set aside.
Use a clean electric mixer to beat the egg white until soft peaks form and then fold it into the chocolate mousse mixture. Spoon mousse into serving glasses. Cover and refrigerate for 1 hour.
Now make the choux pastry for the profiteroles
Preheat oven to 400F (200C). Line two baking trays with baking paper.
Bring 1 cup water and butter to boil in heavy medium saucepan.
Reduce heat to low; add flour.
Stir vigorously with a wooden spoon until mixture is smooth and pulls away from sides of pan, forming ball, about 5 minutes. Stirring for this amount of time works the gluten in the dough. Transfer dough to a large bowl. Allow to cool slightly before adding eggs -- about 5 minutes.
Using hand-held mixer, beat in eggs 1 at a time, blending well after each addition.
Spoon dough into pastry bag fitted with 1/2-inch plain tip.
Pipe 1-inch tall rounds on prepared baking sheets, spacing 1 inch apart.
Bake until golden brown and puffed for about 20-22 minutes. Do not open the oven door during this time -- even a little bit!
Remove the puffs from oven and turn off heat.
Pierce the side of each puff with tip of small knife. Return puffs to oven; let them stand 10 minutes with the oven door ajar.
Remove puffs from oven and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
When you're ready to serve, gently open the profiteroles and then spoon or pipe in the chocolate mousse. Serve on a plate and dust with icing sugar.
Pastry Cream
http://www.browneyedbaker.com/2009/08/18/how-to-make-pastry-cream/#more-3371
Fill Cream Puffs
http://www.browneyedbaker.com/2009/08/19/how-to-make-pate-a-choux-fill-eclairs-and-cream-puffs/#more-3448
Eclairs & Cream Puffs
http://www.browneyedbaker.com/2008/06/17/eclairs-and-cream-puffs/
Chocolate Peanut Butter Cupcakes with Whipped Peanut Butter Cream Cheese Frosting
Contributed by: Bridget McFarland
Ingredients
For the filling and cupcakes:
2/3 cup confectioners' sugar
1/2 cup creamy peanut butter
10 tablespoons (1 1/4 sticks) butter or margarine, softened
1 1/4 teaspoons vanilla extract
1 2/3 cups all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 tablespoons milk
1 1/2 cups granulated sugar
2 large eggs
For the frosting:
8 oz. cream cheese, at room temperature
4 tablespoons butter, softened
1/2 cup peanut butter
3 1/4 cups powdered sugar
1 cup cool whip
Directions
1. Prepare Filling: In bowl, with mixer on medium speed, mix confectioners' sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until blended. Shape mixture into 24 balls using heaping measuring teaspoons. (Balls will be sticky and don't need to be perfectly shaped.) Place balls on waxed paper-lined cookie sheet; set aside.
2. Preheat oven to 350 degrees F. Line 24 standard muffin-pan cups with fluted paper liners.
3. Prepare Cupcakes: On waxed paper, combine flour, cocoa, baking soda, and 1/2 teaspoon salt. In 2-cup liquid measuring cup, mix sour cream, milk, and remaining vanilla; set aside. In large bowl, with mixer on low speed, beat granulated sugar and remaining 8 tablespoons butter just until blended. Increase speed to high; beat 1 minute. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat 1 to 2 minutes more or until light and fluffy. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat just until ingredients are combined, occasionally scraping bowl with rubber spatula.
4. Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter. Bake cupcakes 25 to 28 minutes or until toothpick inserted in cupcake comes out clean. (I baked mine for 23 minutes and they were over-done, so watch them carefully!) Immediately remove cupcakes from pans and cool completely on wire rack.
5. When cupcakes are cool, prepare frosting: In large bowl, with mixer on medium-low speed, beat butter, cream cheese (should be at room temp), and peanut butter until smooth and blended. Add powdered sugar slowly, incorporating fully after each addition. Add cool whip and beat until smooth and creamy. Frosts cupcakes.
Ingredients
For the filling and cupcakes:
2/3 cup confectioners' sugar
1/2 cup creamy peanut butter
10 tablespoons (1 1/4 sticks) butter or margarine, softened
1 1/4 teaspoons vanilla extract
1 2/3 cups all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 tablespoons milk
1 1/2 cups granulated sugar
2 large eggs
For the frosting:
8 oz. cream cheese, at room temperature
4 tablespoons butter, softened
1/2 cup peanut butter
3 1/4 cups powdered sugar
1 cup cool whip
Directions
1. Prepare Filling: In bowl, with mixer on medium speed, mix confectioners' sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until blended. Shape mixture into 24 balls using heaping measuring teaspoons. (Balls will be sticky and don't need to be perfectly shaped.) Place balls on waxed paper-lined cookie sheet; set aside.
2. Preheat oven to 350 degrees F. Line 24 standard muffin-pan cups with fluted paper liners.
3. Prepare Cupcakes: On waxed paper, combine flour, cocoa, baking soda, and 1/2 teaspoon salt. In 2-cup liquid measuring cup, mix sour cream, milk, and remaining vanilla; set aside. In large bowl, with mixer on low speed, beat granulated sugar and remaining 8 tablespoons butter just until blended. Increase speed to high; beat 1 minute. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat 1 to 2 minutes more or until light and fluffy. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat just until ingredients are combined, occasionally scraping bowl with rubber spatula.
4. Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter. Bake cupcakes 25 to 28 minutes or until toothpick inserted in cupcake comes out clean. (I baked mine for 23 minutes and they were over-done, so watch them carefully!) Immediately remove cupcakes from pans and cool completely on wire rack.
5. When cupcakes are cool, prepare frosting: In large bowl, with mixer on medium-low speed, beat butter, cream cheese (should be at room temp), and peanut butter until smooth and blended. Add powdered sugar slowly, incorporating fully after each addition. Add cool whip and beat until smooth and creamy. Frosts cupcakes.
Pork Loin with Olivada, Spinach, and Rice Stuffing
Contributed by: Carlene Adams
Ingredients
Brine:
8 cups water
3/4 cup sugar
3/4 cup kosher salt
2 tablespoons grated lemon rind
2 tablespoons chopped fresh oregano
2 garlic cloves, crushed
1 (3 1/2-pound) center-cut boneless pork loin roast, trimmed
Stuffing:
3/4 cup uncooked jasmine rice
1 (6-ounce) package fresh baby spinach
1/2 teaspoon salt
1/2 cup pitted kalamata olives, finely chopped
1 teaspoon crushed red pepper
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
Remaining ingredient:
1 tablespoon freshly ground black pepper
Directions
To brine pork, combine first 6 ingredients in a large nonaluminum bowl or pan, stirring until sugar and salt dissolve; add pork. Cover and refrigerate 8 hours or overnight. Remove pork from brine; discard brine.
Preheat oven to 325°.
Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open uneven portions, laying pork flat. Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to an even thickness using a meat mallet or rolling pin. Refrigerate until ready to use.
To prepare stuffing, cook rice according to package directions, omitting salt and fat. Add spinach and 1/2 teaspoon salt to hot rice, stirring until the spinach wilts. Stir in olives, red pepper, 1 teaspoon rind, and juice.
Spread rice mixture over pork, leaving a 1/2-inch border around outside edges. Roll up pork, jelly-roll fashion, starting with a long side. Secure both ends with twine; secure middle at 2-inch intervals with twine. Rub black pepper over pork. Place pork on a broiler pan. Bake at 325° for 1 hour and 20 minutes or until a thermometer registers 155°. Let pork stand 10 minutes before slicing.
Ingredients
Brine:
8 cups water
3/4 cup sugar
3/4 cup kosher salt
2 tablespoons grated lemon rind
2 tablespoons chopped fresh oregano
2 garlic cloves, crushed
1 (3 1/2-pound) center-cut boneless pork loin roast, trimmed
Stuffing:
3/4 cup uncooked jasmine rice
1 (6-ounce) package fresh baby spinach
1/2 teaspoon salt
1/2 cup pitted kalamata olives, finely chopped
1 teaspoon crushed red pepper
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
Remaining ingredient:
1 tablespoon freshly ground black pepper
Directions
To brine pork, combine first 6 ingredients in a large nonaluminum bowl or pan, stirring until sugar and salt dissolve; add pork. Cover and refrigerate 8 hours or overnight. Remove pork from brine; discard brine.
Preheat oven to 325°.
Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open uneven portions, laying pork flat. Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to an even thickness using a meat mallet or rolling pin. Refrigerate until ready to use.
To prepare stuffing, cook rice according to package directions, omitting salt and fat. Add spinach and 1/2 teaspoon salt to hot rice, stirring until the spinach wilts. Stir in olives, red pepper, 1 teaspoon rind, and juice.
Spread rice mixture over pork, leaving a 1/2-inch border around outside edges. Roll up pork, jelly-roll fashion, starting with a long side. Secure both ends with twine; secure middle at 2-inch intervals with twine. Rub black pepper over pork. Place pork on a broiler pan. Bake at 325° for 1 hour and 20 minutes or until a thermometer registers 155°. Let pork stand 10 minutes before slicing.
Crab-Stuffed Mushrooms
Contributed by: Theresa House
Ingredients
2 portobello mushroom caps -or- 10 white mushrooms caps
Filling:
1/2 cup parsley, chopped
1/2 cup green onions, chopped
4 tablespoons parmesan cheese
1/2 cup cream cheese
1 cup crabmeat
Paula Deen House Seasoning, to taste
Directions
Preheat oven to 375 degrees.
Combine filling, stuff the mushrooms and top with bread crumbs. Use a non-stick spray to help it brown. Bake for about 20 minutes, or until it’s hot and melted.
Ingredients
2 portobello mushroom caps -or- 10 white mushrooms caps
Filling:
1/2 cup parsley, chopped
1/2 cup green onions, chopped
4 tablespoons parmesan cheese
1/2 cup cream cheese
1 cup crabmeat
Paula Deen House Seasoning, to taste
Directions
Preheat oven to 375 degrees.
Combine filling, stuff the mushrooms and top with bread crumbs. Use a non-stick spray to help it brown. Bake for about 20 minutes, or until it’s hot and melted.
Stuffed grape leaves (dolmades)
Contributed by: Janelle Reske
Ingredients
1 8oz jar grape leaves
1 lb very lean ground lamb
1 (16 oz) can tomatoes
1 cup long grain rice
1/3 cup olive oil
2 bunches green onions, chopped
3 cups loosely packed mint leaves, chopped
2 lemons, juice of
Directions
To prepare the grape leaves: Drain the jar and carefully remove the roll of leaves. Separate the leaves, rinsing them and stacking them, being careful not to tear them. Set aside.
Chop the canned tomatoes finely. Combine the lamb, tomatoes and their liquid, olive oil, scallions and mint.
Lay a grape leaf, vein side up with stem pointing toward you on your work surface. Place a tablespoon of filling at the base of the leaf and roll up, tucking in at the sides to make a little bundle. (You want to roll it up tight enough so that it stays together but leave a little room for the to expand as it cooks). Repeat until all filling and/or grape leaves are used up, placing each bundle seam side down into a cooking pot. It is ok to layer them but put any extra grape leaves between layers to keep them from sticking.
Squeeze lemon juice over the bundles, then add water nearly to cover. Place a small plate over the bundles to weigh them down (so they won't fall apart during cooking). Cover and bring to a boil, reduce and simmer for 1 hour. You need to make sure there is always water covering the grape leaves--if it simmers down too much it will cause the grape leaves to stick to the bottom of the pot.
Serve hot or cold.
Ingredients
1 8oz jar grape leaves
1 lb very lean ground lamb
1 (16 oz) can tomatoes
1 cup long grain rice
1/3 cup olive oil
2 bunches green onions, chopped
3 cups loosely packed mint leaves, chopped
2 lemons, juice of
Directions
To prepare the grape leaves: Drain the jar and carefully remove the roll of leaves. Separate the leaves, rinsing them and stacking them, being careful not to tear them. Set aside.
Chop the canned tomatoes finely. Combine the lamb, tomatoes and their liquid, olive oil, scallions and mint.
Lay a grape leaf, vein side up with stem pointing toward you on your work surface. Place a tablespoon of filling at the base of the leaf and roll up, tucking in at the sides to make a little bundle. (You want to roll it up tight enough so that it stays together but leave a little room for the to expand as it cooks). Repeat until all filling and/or grape leaves are used up, placing each bundle seam side down into a cooking pot. It is ok to layer them but put any extra grape leaves between layers to keep them from sticking.
Squeeze lemon juice over the bundles, then add water nearly to cover. Place a small plate over the bundles to weigh them down (so they won't fall apart during cooking). Cover and bring to a boil, reduce and simmer for 1 hour. You need to make sure there is always water covering the grape leaves--if it simmers down too much it will cause the grape leaves to stick to the bottom of the pot.
Serve hot or cold.
Pierogi's
Contributed by: Margie House
Ingredients
Sauerkraut Filling:
2 tablespoons butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained and minced
salt and pepper to taste
Add brown sugar to taste - I like mine more sweet than sour
Potato Filling:
1/2 cup chopped onion
2 cups cold mashed potatoes - I mashed in dill, cheddar, garlic and carmelized onions into my potatoes and used red creamer potatoes
1 teaspoon salt
1 teaspoon white pepper
Dough:
2 cups all-purpose flour
2 large beaten eggs
1/2 teaspoon salt
1/3 cup water
Directions
1. In a medium bowl, place flour. In a small bowl, combine eggs, salt and water, and add to flour. Knead until dough is firm and well mixed. Cover with an overturned bowl or plastic wrap and let rest 10 minutes.
2. Roll dough out onto clean, floured surface. As thin as possible without tearing.
3. Cut dough into palm sized squares.
4. Bring a large soup pot full of water to a rapid boil.
5. Take palm sized square of dough into your palm. Place a dollup of filling in the center. Fold the edges together making a dumpling and pinch edges together. Must be fully sealed.
6. Place completed dumplings in the boiling water. Pierogi will float to the top when done cooking.
7. In a large sauce pan, melt a large amount of butter. 1/2 to full stick.
8. When pierogi's have finished cooking in the water, place them into the butter. Sprinkle with salt/pepper. Cook until brown or as desired.
9. EAT THEM - THEY ARE GOOD!
Ingredients
Sauerkraut Filling:
2 tablespoons butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained and minced
salt and pepper to taste
Add brown sugar to taste - I like mine more sweet than sour
Potato Filling:
1/2 cup chopped onion
2 cups cold mashed potatoes - I mashed in dill, cheddar, garlic and carmelized onions into my potatoes and used red creamer potatoes
1 teaspoon salt
1 teaspoon white pepper
Dough:
2 cups all-purpose flour
2 large beaten eggs
1/2 teaspoon salt
1/3 cup water
Directions
1. In a medium bowl, place flour. In a small bowl, combine eggs, salt and water, and add to flour. Knead until dough is firm and well mixed. Cover with an overturned bowl or plastic wrap and let rest 10 minutes.
2. Roll dough out onto clean, floured surface. As thin as possible without tearing.
3. Cut dough into palm sized squares.
4. Bring a large soup pot full of water to a rapid boil.
5. Take palm sized square of dough into your palm. Place a dollup of filling in the center. Fold the edges together making a dumpling and pinch edges together. Must be fully sealed.
6. Place completed dumplings in the boiling water. Pierogi will float to the top when done cooking.
7. In a large sauce pan, melt a large amount of butter. 1/2 to full stick.
8. When pierogi's have finished cooking in the water, place them into the butter. Sprinkle with salt/pepper. Cook until brown or as desired.
9. EAT THEM - THEY ARE GOOD!
Bacon Wrapped Scallops
Contributed by: Annie Klemke
Ingredients
1/2 pound bay scallops
1 lb applewood smoked bacon
1 tablespoon pepper
1 tablespoon salt
1 tablespoon chili powder
2 tsp cayenne pepper
toothpicks
Directions
Combine salt, pepper, chili powder, and cayenne pepper into a bowl. Sprinkle over scallops and then wrap in the bacon, and secure with a toothpick. Put the scallops on a baking sheet and bake at 400 degrees for 15-20 minutes turning once.
Ingredients
1/2 pound bay scallops
1 lb applewood smoked bacon
1 tablespoon pepper
1 tablespoon salt
1 tablespoon chili powder
2 tsp cayenne pepper
toothpicks
Directions
Combine salt, pepper, chili powder, and cayenne pepper into a bowl. Sprinkle over scallops and then wrap in the bacon, and secure with a toothpick. Put the scallops on a baking sheet and bake at 400 degrees for 15-20 minutes turning once.
BLT Bites
Contributed by: Mary Dabros
Ingredients
16-20+ cherry tomatoes- the bigger the better
1 bag bacon bits- uses as much as you like to your taste, I used the whole bag
(found in the isle by salad dressings)
1/2 cup mayonnaise
1/3 cup chopped green onions
3 tablespoons grated parmesan cheese
Directions
Cut the top off the cherry tomatoes, scoop out the pulp and seeds
Combine all other ingredients ina a bowl, mix well, spoon into tomatoes
Refrigerate two hours before serving
Ingredients
16-20+ cherry tomatoes- the bigger the better
1 bag bacon bits- uses as much as you like to your taste, I used the whole bag
(found in the isle by salad dressings)
1/2 cup mayonnaise
1/3 cup chopped green onions
3 tablespoons grated parmesan cheese
Directions
Cut the top off the cherry tomatoes, scoop out the pulp and seeds
Combine all other ingredients ina a bowl, mix well, spoon into tomatoes
Refrigerate two hours before serving
Taffy Apple Salad
Contributed by: Carlene Adams
Ingredients
4 cups diced apples
8 oz. can crushed pineapple, drained-reserve juice
4 oz. cool whip
½ cup sugar
1 tbs. flour
1 egg – beaten
2 Tbs. apple cider vinegar
1 cup (or more) salted peanuts
Directions
In sauce pot, over medium heat, cook together flour, sugar, pineapple juice, vinegar and egg until thickened. Refrigerate until cool.
In large bowl, add fruit and mixture, fold in cool whip and ½ cup nuts.
Sprinkle remaining nuts on top.
Ingredients
4 cups diced apples
8 oz. can crushed pineapple, drained-reserve juice
4 oz. cool whip
½ cup sugar
1 tbs. flour
1 egg – beaten
2 Tbs. apple cider vinegar
1 cup (or more) salted peanuts
Directions
In sauce pot, over medium heat, cook together flour, sugar, pineapple juice, vinegar and egg until thickened. Refrigerate until cool.
In large bowl, add fruit and mixture, fold in cool whip and ½ cup nuts.
Sprinkle remaining nuts on top.
Lemon curd
Contributed by: Bridget McFarland
Ingredients
3 eggs
1c sugar (white)
½ c fresh lemon juice
¼ c butter
1 tablespoon grated lemon peel
Directions
In pot and WISK butter and Eggs (keep it moving to avoid scrambling the eggs!) Once melted (keep whisking) add sugar, lemon juice and peel. Cook for about 5 mins It will turn thick (think like warm creamy peanut butter texture)
Cool in fridge
Put in phyllo dough cups (found in frozen section usually near frozen fruit) top with favorite berry.
I like to do raspberry top with a sprig of mint (looks pretty) or 3 blueberries.
Also great for topping scones, cake filling, muffins, or tarts.
Ingredients
3 eggs
1c sugar (white)
½ c fresh lemon juice
¼ c butter
1 tablespoon grated lemon peel
Directions
In pot and WISK butter and Eggs (keep it moving to avoid scrambling the eggs!) Once melted (keep whisking) add sugar, lemon juice and peel. Cook for about 5 mins It will turn thick (think like warm creamy peanut butter texture)
Cool in fridge
Put in phyllo dough cups (found in frozen section usually near frozen fruit) top with favorite berry.
I like to do raspberry top with a sprig of mint (looks pretty) or 3 blueberries.
Also great for topping scones, cake filling, muffins, or tarts.
Fruit Medley Pizza
Contributed by: Annie Klemke
Ingredients
1 18 oz roll refrigerated sugar cookie dough
1 8oz package of cream cheese, softened
1 7oz jar mashmallow cream
1 pint fresh strawberries, sliced
1 Granny Smith apple, cored, thinly sliced
1 peach, pitted, thinly sliced
1 kiwi, peeled, thinly sliced
1/2 cup blueberries
1/2 cup raspberries
1 10oz jar apricot preserves, heated
Directions
Heat oven to 350 degrees. Roll cookie dough to cover 14 inch round pizza pan; crimp edges. Bake 20 minutes, cool. Combine cream cheese and marshmallow cream; spread on cooled crust. Top with fresh fruit. Glaze entire fruit and crust with apricot preserves.
Ingredients
1 18 oz roll refrigerated sugar cookie dough
1 8oz package of cream cheese, softened
1 7oz jar mashmallow cream
1 pint fresh strawberries, sliced
1 Granny Smith apple, cored, thinly sliced
1 peach, pitted, thinly sliced
1 kiwi, peeled, thinly sliced
1/2 cup blueberries
1/2 cup raspberries
1 10oz jar apricot preserves, heated
Directions
Heat oven to 350 degrees. Roll cookie dough to cover 14 inch round pizza pan; crimp edges. Bake 20 minutes, cool. Combine cream cheese and marshmallow cream; spread on cooled crust. Top with fresh fruit. Glaze entire fruit and crust with apricot preserves.
Mango Salsa
Contributed by: Kristen White
Ingredients
4 mangos, cubed
1 red onion, diced
1/3 cup fresh squeezed lime juice
½ cup chopped cilantro, or to taste
Salt and pepper
Directions
Combine all ingredients in a bowl. Leave at room temperature for 15 minutes before serving
Ingredients
4 mangos, cubed
1 red onion, diced
1/3 cup fresh squeezed lime juice
½ cup chopped cilantro, or to taste
Salt and pepper
Directions
Combine all ingredients in a bowl. Leave at room temperature for 15 minutes before serving
Roasted Gingered Salmon with Mango Salsa
Roasted Gingered Salmon with Mango Salsa
Contributed by: Kristen White
Ingredients
4 center cut salmon fillets (6 oz each)
1/4 cup lime juice
1/3 cup olive oil
3 Tablespoons brown sugar
Fresh grated ginger to taste
Salt and fresh ground pepper, to taste.
Directions
Rub salmon all over with lime juice, oil and brown sugar. Season with ginger, salt and pepper. Let marinade for 30 minutes. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. Discard skin and serve with salsa.
Contributed by: Kristen White
Ingredients
4 center cut salmon fillets (6 oz each)
1/4 cup lime juice
1/3 cup olive oil
3 Tablespoons brown sugar
Fresh grated ginger to taste
Salt and fresh ground pepper, to taste.
Directions
Rub salmon all over with lime juice, oil and brown sugar. Season with ginger, salt and pepper. Let marinade for 30 minutes. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. Discard skin and serve with salsa.
Pear and Prosciutto Pizza
Contributed by: Janelle Reske
Ingredients
6 cloves garlic
1/2 tbsp olive oil
2 ripe pears, halved and cored
1 tbsp olive oil
all purpose flour for dusting
1 unbaked pizza crust (i.e. Pillsbury)
1 tbsp cornmeal for dusting
6 oz shredded swiss cheese
5 thin slices of prosciutto, cut into halves
1 (6oz) package fresh mozzarella, cut into small cubes
salt & pepper to taste
1/2 tbsp olive oil
Directions
1. Preheat oven to 375. Place garlic in a small square of aluminum foil. Drizzle 1/2 tbsp of olive oil over the garlic. Wrap foil around garlic to seal.
2. Roast the garlic in the preheated oven until soft, about 20 minutes. Smash roasted cloves with a fork.
3. Place the pears in a bowl with 1 tbsp of olive oil, toss to coat. Arrange pear slices on a baking sheet.
4. Bake in hot oven til soft, 10-15 minutes.
5. Raise oven temp to 400 degrees F. Preheat a pizza stone or baking sheet in the oven.
6. Lightly dust a flat surface w flour. Roll the prepared pizza dough out onto the prepared surface. Dust a baking sheet with cornmeal. Lay the dough onto the prepared baking sheet. Spread the mashed garlic onto the dough, top w the Swiss cheese. Arrange pears, prosciutto, and mozzerella onto the pizza. Season w salt & pepper. Brush the edges of the crust with the 1/2 tbsp olive oil.
7. Bake in preheated oven until the cheese is melted and the crust is golden brown, 15-20 minutes.
I didn't bother with the extra steps of baking the garlic or pears first. Instead, I minced the garlic really fine with a garlic press and blended it with 1/2 tbsp olive oil & spread it on the crust. I also didn't prebake the pears, just sliced them very thin and put them on in step 6.
Ingredients
6 cloves garlic
1/2 tbsp olive oil
2 ripe pears, halved and cored
1 tbsp olive oil
all purpose flour for dusting
1 unbaked pizza crust (i.e. Pillsbury)
1 tbsp cornmeal for dusting
6 oz shredded swiss cheese
5 thin slices of prosciutto, cut into halves
1 (6oz) package fresh mozzarella, cut into small cubes
salt & pepper to taste
1/2 tbsp olive oil
Directions
1. Preheat oven to 375. Place garlic in a small square of aluminum foil. Drizzle 1/2 tbsp of olive oil over the garlic. Wrap foil around garlic to seal.
2. Roast the garlic in the preheated oven until soft, about 20 minutes. Smash roasted cloves with a fork.
3. Place the pears in a bowl with 1 tbsp of olive oil, toss to coat. Arrange pear slices on a baking sheet.
4. Bake in hot oven til soft, 10-15 minutes.
5. Raise oven temp to 400 degrees F. Preheat a pizza stone or baking sheet in the oven.
6. Lightly dust a flat surface w flour. Roll the prepared pizza dough out onto the prepared surface. Dust a baking sheet with cornmeal. Lay the dough onto the prepared baking sheet. Spread the mashed garlic onto the dough, top w the Swiss cheese. Arrange pears, prosciutto, and mozzerella onto the pizza. Season w salt & pepper. Brush the edges of the crust with the 1/2 tbsp olive oil.
7. Bake in preheated oven until the cheese is melted and the crust is golden brown, 15-20 minutes.
I didn't bother with the extra steps of baking the garlic or pears first. Instead, I minced the garlic really fine with a garlic press and blended it with 1/2 tbsp olive oil & spread it on the crust. I also didn't prebake the pears, just sliced them very thin and put them on in step 6.
Braised Lemon Chicken Breasts
Contributed by: Mary Dabros
Ingredients
4 split bone-in, skin-on chicken breasts (about 3 pounds), ribs removed (see below)
2 tablespoons olive oil 12 shallots , peeled and halved lengthwise if large
16 cloves garlic , peeled; 12 cloves left whole, 4 cloves minced
1 tablespoon chopped fresh thyme leaves
1 ½ cups low-sodium chicken broth
3 tablespoons lemon juice plus 4 thin slices from 2 lemons
1 tablespoon honey
¼ cup sour cream
1 tablespoon chopped fresh parsley leaves
Directions
Adding the sour cream to the sauce off heat will prevent the sauce from curdling. Shallots are used as a vegetable here, but if you prefer you can add one medium red onion, minced, with the whole garlic cloves instead.Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 4 to 6 minutes. Transfer chicken to large plate.
Reduce heat to medium and add shallots, whole garlic cloves, and 1/2 teaspoon salt to empty pan. Cook until vegetables begin to soften and turn spotty brown, about 5 minutes. Add minced garlic and thyme and cook until fragrant, about 30 seconds. Stir in broth, lemon juice, and honey. Return chicken (skin side up) and accumulated juices to skillet. Bring to boil, cover, and reduce heat to medium-low. Simmer until thickest part of chicken registers 160 degrees, 20 to 25 minutes.Transfer chicken to serving platter and tent with foil. Add lemon slices to pan, increase heat to high, and boil until sauce is slightly thickened, about 7 minutes. Off heat, whisk in sour cream and parsley and season with salt and pepper. Pour sauce over chicken. Serve
Ingredients
4 split bone-in, skin-on chicken breasts (about 3 pounds), ribs removed (see below)
2 tablespoons olive oil 12 shallots , peeled and halved lengthwise if large
16 cloves garlic , peeled; 12 cloves left whole, 4 cloves minced
1 tablespoon chopped fresh thyme leaves
1 ½ cups low-sodium chicken broth
3 tablespoons lemon juice plus 4 thin slices from 2 lemons
1 tablespoon honey
¼ cup sour cream
1 tablespoon chopped fresh parsley leaves
Directions
Adding the sour cream to the sauce off heat will prevent the sauce from curdling. Shallots are used as a vegetable here, but if you prefer you can add one medium red onion, minced, with the whole garlic cloves instead.Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 4 to 6 minutes. Transfer chicken to large plate.
Reduce heat to medium and add shallots, whole garlic cloves, and 1/2 teaspoon salt to empty pan. Cook until vegetables begin to soften and turn spotty brown, about 5 minutes. Add minced garlic and thyme and cook until fragrant, about 30 seconds. Stir in broth, lemon juice, and honey. Return chicken (skin side up) and accumulated juices to skillet. Bring to boil, cover, and reduce heat to medium-low. Simmer until thickest part of chicken registers 160 degrees, 20 to 25 minutes.Transfer chicken to serving platter and tent with foil. Add lemon slices to pan, increase heat to high, and boil until sauce is slightly thickened, about 7 minutes. Off heat, whisk in sour cream and parsley and season with salt and pepper. Pour sauce over chicken. Serve
Corn, Avocado, and Tomato Salad
Contributed by: Theresa House
Ingredients
1 pint cherry tomatoes halved
1 avocado, diced into 1/2 inch pieces
2 cup cooked corn, fresh or frozen
1/2 cup finely diced red onion
Dressing
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Combine the corn, avocado, tomatoes and onion. In a large glass bowl, mix together the dressing ingredients in a glass bowl. Pour over the salad and toss gently to mix.
Ingredients
1 pint cherry tomatoes halved
1 avocado, diced into 1/2 inch pieces
2 cup cooked corn, fresh or frozen
1/2 cup finely diced red onion
Dressing
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Combine the corn, avocado, tomatoes and onion. In a large glass bowl, mix together the dressing ingredients in a glass bowl. Pour over the salad and toss gently to mix.
Broccoli with Mandarin Orange
Contributed by: Carlene Adams
Ingredients
2 (11 ounce) cans mandarin oranges, drained and liquid reserved
2 tablespoons molasses
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 1/2 teaspoons cornstarch
1/4 cup peanut oil
2 heads fresh broccoli, cut into florets
2 tablespoons sesame seeds
Directions
In a small bowl, mix together 1/4 cup of the reserved juice, molasses, soy sauce, ginger and cornstarch. Set aside.
Heat oil in a wok over medium-high heat. Saute broccoli florets and one can of mandarin oranges until the broccoli is heated through. The oranges will almost dissolve. Stir in the molasses mixture, and continue to cook while tossing the broccoli to coat until the broccoli is tender, about 3 minutes.
Remove from heat, and toss broccoli with the remaining can of oranges. Transfer to a serving plate, and sprinkle with sesame seeds.
Ingredients
2 (11 ounce) cans mandarin oranges, drained and liquid reserved
2 tablespoons molasses
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 1/2 teaspoons cornstarch
1/4 cup peanut oil
2 heads fresh broccoli, cut into florets
2 tablespoons sesame seeds
Directions
In a small bowl, mix together 1/4 cup of the reserved juice, molasses, soy sauce, ginger and cornstarch. Set aside.
Heat oil in a wok over medium-high heat. Saute broccoli florets and one can of mandarin oranges until the broccoli is heated through. The oranges will almost dissolve. Stir in the molasses mixture, and continue to cook while tossing the broccoli to coat until the broccoli is tender, about 3 minutes.
Remove from heat, and toss broccoli with the remaining can of oranges. Transfer to a serving plate, and sprinkle with sesame seeds.
Avocado and Crab Meat Salad with Citrus and Dried Cranberries
Contributed by: Margie House
Ingredients
2 cups orange sections - (i used mandarine oranges)
1/2 small red onion, sliced and separated into rings
1 medium avocado, peeled and sliced
4 ounces crab meat
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons fresh lime juice
1/2 cup dried cranberries
Directions
Add orange sections, onion, avocado and crab meat; toss gently.
Combine oil, honey and lime juice; stir well. Drizzle over salad. Top with dried cranberries.
Serve over salad or as a dip.
Ingredients
2 cups orange sections - (i used mandarine oranges)
1/2 small red onion, sliced and separated into rings
1 medium avocado, peeled and sliced
4 ounces crab meat
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons fresh lime juice
1/2 cup dried cranberries
Directions
Add orange sections, onion, avocado and crab meat; toss gently.
Combine oil, honey and lime juice; stir well. Drizzle over salad. Top with dried cranberries.
Serve over salad or as a dip.
Strawberry Cheesecake
Contributed by: Mary Dabros
Ingredients
Graham Cracker Crust
1 cup graham cracker crumbs (4 ounces, 8 whole crackers, broken into rough pieces and processed in food processor until uniformly fine)
1 tablespoon granulated sugar
5 tablespoons unsalted butter , melted, plus additional 1 tablespoon melted butter for greasing pan
Cheesecake Filling
2 ½ pounds cream cheese , cut into rough 1-inch chunks and left to stand at room temperature for 30 to 45 minutes
1/8 teaspoon table salt 1 ½ cups granulated sugar (10 1/2 ounces)
1/3 cup sour cream (2 1/2 ounces)
2 teaspoons lemon juice from 1 lemon
2 teaspoons vanilla extract
2 large egg yolks
6 large eggs
Directions
For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Combine graham cracker crumbs and sugar in medium bowl; add 5 tablespoons melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of remaining melted butter, making sure to leave enough to brush pan in step 3. Empty crumbs into springform pan and press evenly into pan bottom. Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack while making filling.
For the cheesecake filling: Increase oven temperature to 500 degrees. In standing mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula; add salt and about half of sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs two at a time, beating until thoroughly combined, about 1 minute, and scraping bowl between additions..
Brush sides of springform pan with remaining melted butter. Set springform pan on rimmed baking sheet (to catch any spills if springform pan leaks). Pour filling into cooled crust and bake 10 minutes; without opening oven door, reduce oven temperature to 200 degrees and continue to bake until instant-read thermometer inserted into center of cheesecake registers about 150 degrees, about 11/2 hours. Transfer cake to wire rack and cool 5 minutes; run paring knife between cake and side of springform pan. Cool until barely warm, 2 1/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.)
To unmold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.
Strawberry Topping
Cut strawberries night before into wedges. Sprinkle with sugar in a bowl with a lid.
Refrigerate overnight, gently shaking every once in a while. The sugar will not only sweeten the strawberries, but also create a sauce.
Ingredients
Graham Cracker Crust
1 cup graham cracker crumbs (4 ounces, 8 whole crackers, broken into rough pieces and processed in food processor until uniformly fine)
1 tablespoon granulated sugar
5 tablespoons unsalted butter , melted, plus additional 1 tablespoon melted butter for greasing pan
Cheesecake Filling
2 ½ pounds cream cheese , cut into rough 1-inch chunks and left to stand at room temperature for 30 to 45 minutes
1/8 teaspoon table salt 1 ½ cups granulated sugar (10 1/2 ounces)
1/3 cup sour cream (2 1/2 ounces)
2 teaspoons lemon juice from 1 lemon
2 teaspoons vanilla extract
2 large egg yolks
6 large eggs
Directions
For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Combine graham cracker crumbs and sugar in medium bowl; add 5 tablespoons melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of remaining melted butter, making sure to leave enough to brush pan in step 3. Empty crumbs into springform pan and press evenly into pan bottom. Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack while making filling.
For the cheesecake filling: Increase oven temperature to 500 degrees. In standing mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula; add salt and about half of sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs two at a time, beating until thoroughly combined, about 1 minute, and scraping bowl between additions..
Brush sides of springform pan with remaining melted butter. Set springform pan on rimmed baking sheet (to catch any spills if springform pan leaks). Pour filling into cooled crust and bake 10 minutes; without opening oven door, reduce oven temperature to 200 degrees and continue to bake until instant-read thermometer inserted into center of cheesecake registers about 150 degrees, about 11/2 hours. Transfer cake to wire rack and cool 5 minutes; run paring knife between cake and side of springform pan. Cool until barely warm, 2 1/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.)
To unmold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.
Strawberry Topping
Cut strawberries night before into wedges. Sprinkle with sugar in a bowl with a lid.
Refrigerate overnight, gently shaking every once in a while. The sugar will not only sweeten the strawberries, but also create a sauce.
Margarita Pie (letter night--the letter was L)
Contributed by: Janelle Reske
Ingredients
1 1/4 cups crushed pretzels
1/2 cup butter, melted
1/4 cup white sugar
1/3 cup limeade concentrate
1/4 cup orange juice
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
Directions
In medium bowl, combine crushed pretzels, melted butter, and sugar.
Press mixture into a pie pan.
In a large bowl, mix together lime juice, limeade, orange juice and sweetened condensed milk. Fold in whipped topping. Spoon filling into pretzel crust. Chill pie in freezer for 30-60 minutes.
Ingredients
1 1/4 cups crushed pretzels
1/2 cup butter, melted
1/4 cup white sugar
1/3 cup limeade concentrate
1/4 cup orange juice
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
Directions
In medium bowl, combine crushed pretzels, melted butter, and sugar.
Press mixture into a pie pan.
In a large bowl, mix together lime juice, limeade, orange juice and sweetened condensed milk. Fold in whipped topping. Spoon filling into pretzel crust. Chill pie in freezer for 30-60 minutes.
Pistachio Lemon Linguini
Contributed by: Kristen White
Ingredients
1 pound linguini
1 cup finely chopped onion (about 1 medium onion)
2 tablespoons butter
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 cups milk
2 cups vegetable or chicken stock
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons lemon zest (2 large lemons)
4 tablespoons lemon juice
1 cup roughly chopped pistachios
1 cup grated parmigiano-reggiano
Directions
Cook pasta in well-salted water until al dente.
While the pasta cooks, melt the butter in heavy saucepan over moderately low heat.
Add the chopped onion and cook until softened. Add flour and whisk for about 3 minutes to make a roux. Add milk and stock in steady stream, whisking constantly until thick and smooth (10-15 min). Season with salt and pepper.
Pour the mixture through a fine-mesh sieve. Discard the solids.
Mix the sauce with the lemon zest, lemon juice, pistachios, and parmigiano.
Strain out the pasta and place into the sauce to coat. I like to fish out the pasta and drop into the sauce (rather than pouring the entire pot into a strainer in the sink), so that I retain some of the starchy pasta water which will help the sauce come together.
Garnish the dish with more shaved parmigiano.
Ingredients
1 pound linguini
1 cup finely chopped onion (about 1 medium onion)
2 tablespoons butter
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 cups milk
2 cups vegetable or chicken stock
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons lemon zest (2 large lemons)
4 tablespoons lemon juice
1 cup roughly chopped pistachios
1 cup grated parmigiano-reggiano
Directions
Cook pasta in well-salted water until al dente.
While the pasta cooks, melt the butter in heavy saucepan over moderately low heat.
Add the chopped onion and cook until softened. Add flour and whisk for about 3 minutes to make a roux. Add milk and stock in steady stream, whisking constantly until thick and smooth (10-15 min). Season with salt and pepper.
Pour the mixture through a fine-mesh sieve. Discard the solids.
Mix the sauce with the lemon zest, lemon juice, pistachios, and parmigiano.
Strain out the pasta and place into the sauce to coat. I like to fish out the pasta and drop into the sauce (rather than pouring the entire pot into a strainer in the sink), so that I retain some of the starchy pasta water which will help the sauce come together.
Garnish the dish with more shaved parmigiano.
Hot 'N Spicy Shrimp Lettuce Wraps
Contributed by: Annie Klemke
Ingredients
1/4 cup of sugar
1/4 cup rice wine vinegar
1 ginger root, peeled and thinly sliced
2 tablespoons vegetable oil
1 red onion, chopped
2 small red chili peppers, very thinly sliced
1/4 pound shitake mushrooms, stems removed and chopped
4 cloves of garlic, chopped
1 1/2 pounds medium shrimp, deveined and tails off
salt and freshly ground pepper
1 head iceberg lettuce, cored and quartered
Directions
Combine sugar, vinegar, and ginger into s small pot and bring to a boil, dissolve suar and turn off heat, reserve.In a skillet heat the oil over medium-high heat.
Saute the onions, chili peppers, mushrooms, and garlic 3 to 4 minutes, then add shrimp and toss for 3 to 4 more minutes until pink and firm. Douse the pan with the sweet vinegar, season with salt and pepper, to taste. Serve with cold lettuce for wrapping the hot-sweet shrimp.
Ingredients
1/4 cup of sugar
1/4 cup rice wine vinegar
1 ginger root, peeled and thinly sliced
2 tablespoons vegetable oil
1 red onion, chopped
2 small red chili peppers, very thinly sliced
1/4 pound shitake mushrooms, stems removed and chopped
4 cloves of garlic, chopped
1 1/2 pounds medium shrimp, deveined and tails off
salt and freshly ground pepper
1 head iceberg lettuce, cored and quartered
Directions
Combine sugar, vinegar, and ginger into s small pot and bring to a boil, dissolve suar and turn off heat, reserve.In a skillet heat the oil over medium-high heat.
Saute the onions, chili peppers, mushrooms, and garlic 3 to 4 minutes, then add shrimp and toss for 3 to 4 more minutes until pink and firm. Douse the pan with the sweet vinegar, season with salt and pepper, to taste. Serve with cold lettuce for wrapping the hot-sweet shrimp.
Spiced Cilantro Shrimp Skewers
Contributed by: Bridget McFarland
Ingredients
50 extra large shrimp, shelled and deveined
10 bamboo skewers
juice of 1 lime
juice of 1 lemon
3 Tbsp tequila
1 Tbsp olive oil
2 garlic cloves, minced
½ tsp paprika
½ tsp chili powder
large pinch of salt
freshly ground pepper
3 Tbsp fresh cilantro, finely minced
Directions
Soak bamboo skewers for 1 hour.
Shake off bamboo skewers and skewer 5 shrimp onto each skewer.
Place skewers into 9x13 baking dish and cover with remaining ingredients, except cilantro.
Toss to combine and let marinate for 10 minutes. Preheat grill on high
Toss skewers to combine again and let marinate for another 5 minutes.
Bring shrimp to grill, turn grill down to medium and place skewers on racks to cook and get grill marks, about 4 minutes.Flip skewers and cook through, about 3 more minutes.
Remove from grill, plate and sprinkle with fresh cilantro to serve.
Ingredients
50 extra large shrimp, shelled and deveined
10 bamboo skewers
juice of 1 lime
juice of 1 lemon
3 Tbsp tequila
1 Tbsp olive oil
2 garlic cloves, minced
½ tsp paprika
½ tsp chili powder
large pinch of salt
freshly ground pepper
3 Tbsp fresh cilantro, finely minced
Directions
Soak bamboo skewers for 1 hour.
Shake off bamboo skewers and skewer 5 shrimp onto each skewer.
Place skewers into 9x13 baking dish and cover with remaining ingredients, except cilantro.
Toss to combine and let marinate for 10 minutes. Preheat grill on high
Toss skewers to combine again and let marinate for another 5 minutes.
Bring shrimp to grill, turn grill down to medium and place skewers on racks to cook and get grill marks, about 4 minutes.Flip skewers and cook through, about 3 more minutes.
Remove from grill, plate and sprinkle with fresh cilantro to serve.
Southern Cornbread Salad
Contributed by: Theresa House
Ingredients
1 batch cornbread, cut into 1-inch cubes, recipe follows
1 (14.5-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can niblet corn, drained
1 medium Vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated sharp Cheddar
1 (8-ounce) bottle ranch dressing
Chopped fresh parsley leaves, for garnish
Cornbread:
1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn
2 eggs
1 cup sour cream
1 cup grated sharp Cheddar, optional
1/2 teaspoon cayenne pepper, optional
Directions
In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.
Cornbread:
Preheat oven to 375 degrees F.
Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.
Ingredients
1 batch cornbread, cut into 1-inch cubes, recipe follows
1 (14.5-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can niblet corn, drained
1 medium Vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated sharp Cheddar
1 (8-ounce) bottle ranch dressing
Chopped fresh parsley leaves, for garnish
Cornbread:
1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn
2 eggs
1 cup sour cream
1 cup grated sharp Cheddar, optional
1/2 teaspoon cayenne pepper, optional
Directions
In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.
Cornbread:
Preheat oven to 375 degrees F.
Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.
Sweet Beer Bread
Contributed by: Carlene Adams
Ingredients
3 cups self-rising flour
1/2 cup sugar
1 (12-ounce) bottle beer*
1/4 cup butter or margarine, melted
Directions
Stir together first 3 ingredients; pour into a lightly greased 9- x 5-inch loaf pan.
Bake at 350° for 45 minutes. Pour melted butter over top. Bake 10 more minutes.
Ingredients
3 cups self-rising flour
1/2 cup sugar
1 (12-ounce) bottle beer*
1/4 cup butter or margarine, melted
Directions
Stir together first 3 ingredients; pour into a lightly greased 9- x 5-inch loaf pan.
Bake at 350° for 45 minutes. Pour melted butter over top. Bake 10 more minutes.
Apple Cheddar Beer Bread
Contributed by: Carlene Adams
Ingredients
1/2 cup shredded peeled Gala apple
1 tablespoon olive oil
1/2 cup minced shallots
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
13.5 ounces all-purpose flour (about 3 cups)
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup (4 ounces) shredded extrasharp white cheddar cheese
1 (12-ounce) bottle hard cider
Cooking spray
2 tablespoons melted butter, divided
Directions
Preheat oven to 375°.
Place shredded peeled apple in paper towels; squeeze until barely moist.
Heat oil in a small skillet over medium heat. Cook apple and shallots in oil over medium heat for 7 minutes. Stir in pepper and garlic; cook 1 minute.
Weigh or lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add shallot mixture, cheese, and cider to flour mixture, stirring just until moist.Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Ingredients
1/2 cup shredded peeled Gala apple
1 tablespoon olive oil
1/2 cup minced shallots
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
13.5 ounces all-purpose flour (about 3 cups)
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup (4 ounces) shredded extrasharp white cheddar cheese
1 (12-ounce) bottle hard cider
Cooking spray
2 tablespoons melted butter, divided
Directions
Preheat oven to 375°.
Place shredded peeled apple in paper towels; squeeze until barely moist.
Heat oil in a small skillet over medium heat. Cook apple and shallots in oil over medium heat for 7 minutes. Stir in pepper and garlic; cook 1 minute.
Weigh or lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add shallot mixture, cheese, and cider to flour mixture, stirring just until moist.Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Roasted Turkey & Chicken Roll-up Sandwiches
Contributed by: Margie House
Ingredients
Large tortilla wraps (I used sundried tomato flavored for extra R (red))
Roasted turkey deli slices
Roasted chicken deli slices
Roasted red pepper (chopped)
Spread:
Small container whipped cream cheese (1/3 reduced fat)
Mixed italian blend cheeses (reduced fat) 1 handful
Basil (I used the squeeze tube stuff) 1 tbs
2 cloves garlic
Crushed red pepper flakes (as spicy as you want)
Salt/pepper
Directions
Mix together the ingredients for the spread. Taste and adjust as necessary.
Lay out one large tortilla shell, spread a thin layer of the cream cheese mixture covering the entire wrap shell. Add one layer of turkey & chicken, sprinkle with roasted red pepper.
To roll the wrap fold in the two sides so that excess cream cheese does not escape.
Roll up starting with the end closest to you. Tightly seal the wrap in wax paper or cling wrap. Place in refridgerator for 1 hour - or 20 mins in freezer. After it has chilled, unwrap the wax paper and cut into 2 inch pieces (like sushi). Chow down!
Ingredients
Large tortilla wraps (I used sundried tomato flavored for extra R (red))
Roasted turkey deli slices
Roasted chicken deli slices
Roasted red pepper (chopped)
Spread:
Small container whipped cream cheese (1/3 reduced fat)
Mixed italian blend cheeses (reduced fat) 1 handful
Basil (I used the squeeze tube stuff) 1 tbs
2 cloves garlic
Crushed red pepper flakes (as spicy as you want)
Salt/pepper
Directions
Mix together the ingredients for the spread. Taste and adjust as necessary.
Lay out one large tortilla shell, spread a thin layer of the cream cheese mixture covering the entire wrap shell. Add one layer of turkey & chicken, sprinkle with roasted red pepper.
To roll the wrap fold in the two sides so that excess cream cheese does not escape.
Roll up starting with the end closest to you. Tightly seal the wrap in wax paper or cling wrap. Place in refridgerator for 1 hour - or 20 mins in freezer. After it has chilled, unwrap the wax paper and cut into 2 inch pieces (like sushi). Chow down!
Brazilian Lemonade
Contributed by: Janelle Reske
Ingredients
2 limes
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water
Ice
Rum (optional)
Directions
Wash limes thoroughly. Cut off the ends and slice into eight wedges.
Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.
Ingredients
2 limes
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water
Ice
Rum (optional)
Directions
Wash limes thoroughly. Cut off the ends and slice into eight wedges.
Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.
Poppyseed Cake (Black)
Contributed by: Carlene Adams
Ingredients
3 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
4 eggs
1 teaspoon vanilla extract 1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 (12 fluid ounce) can evaporated milk
8 ounces poppyseed filling
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
Combine the flour, white sugar, vegetable oil, eggs, vanilla, salt, baking soda and evaporated milk. Mix until smooth. Add the jar of poppy seed filling and the chopped nuts; beat at medium speed for 2 minutes. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 70 minutes. Let cake cool before removing from pan.
Ingredients
3 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
4 eggs
1 teaspoon vanilla extract 1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 (12 fluid ounce) can evaporated milk
8 ounces poppyseed filling
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
Combine the flour, white sugar, vegetable oil, eggs, vanilla, salt, baking soda and evaporated milk. Mix until smooth. Add the jar of poppy seed filling and the chopped nuts; beat at medium speed for 2 minutes. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 70 minutes. Let cake cool before removing from pan.
Lemon Angel Ring Cake(Yellow)
Contributed by: Annie Klemke
Ingredients
9 inch angel food cake ( about a 13 ounce size)
1 can of Lemon Pie Filling (2 Cups)
1/2 pint of whipping cream
1 package of lemon candy drops
Directions
Line a 9 inch spring pan with waxed paper. Remove the brown crusts from the angel food cake and tear or cut into bite size pieces (about the size of a marshmallow). Fold 2 cups of lemom pie filling to 1 cup of whipped cream. Crush about 10 lemon candy drops, and fold them lightly into the pie filling and whipped cream mixture. Fill the pan with alternate layers of lemon mixture and cake, beginning and ending with lemon mixture; cover. Refrigerate overnight. To serve, unmold the dessert and cover with a layer of cool whip and sprinkle with some more crushed lemon candy drops.
Ingredients
9 inch angel food cake ( about a 13 ounce size)
1 can of Lemon Pie Filling (2 Cups)
1/2 pint of whipping cream
1 package of lemon candy drops
Directions
Line a 9 inch spring pan with waxed paper. Remove the brown crusts from the angel food cake and tear or cut into bite size pieces (about the size of a marshmallow). Fold 2 cups of lemom pie filling to 1 cup of whipped cream. Crush about 10 lemon candy drops, and fold them lightly into the pie filling and whipped cream mixture. Fill the pan with alternate layers of lemon mixture and cake, beginning and ending with lemon mixture; cover. Refrigerate overnight. To serve, unmold the dessert and cover with a layer of cool whip and sprinkle with some more crushed lemon candy drops.
Coffee Crème Brulee (Black)
Contributed by: Carlene Adams
Ingredients
6 cups whipping cream
1 1/2 cup sugar
3 tablespoons coarsely ground espresso coffee beans (I used French Roast Kona coffee)
3 teaspoons instant espresso powder or coffee powder (I used starbucks via Italian roast)
2 cinnamon stick
2 vanilla bean, split lengthwise
9 large egg yolks
2 large egg
White or raw sugar for topping
Directions
Place 12 3/4-cup custard cups in large roasting pan/ jelly roll pan.
Combine cream, 1 ½ cup sugar, ground espresso beans, instant espresso powder and cinnamon sticks in heavy large saucepan. Using small sharp knife, scrape seeds from vanilla beans into mixture; add beans. Bring to boil, stirring until sugar and espresso powder dissolve. Remove from heat. Cover; let stand 30 minutes. Strain through fine sieve.
Preheat oven to 325°F. Whisk egg yolks and egg in large bowl to blend. Gradually whisk in cream mixture. Divide among custard cups in pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake custards until center moves only slightly when cups are gently shaken, about 55 minutes. Remove custards from pan. Cool; refrigerate uncovered overnight.
When ready to serve, sprinkle top of ramekin with additional sugar and use torch to make crust. Another option if you don’t have a torch is to put in the broiler for 5 minute and then refrigerate for an hour before serving
Ingredients
6 cups whipping cream
1 1/2 cup sugar
3 tablespoons coarsely ground espresso coffee beans (I used French Roast Kona coffee)
3 teaspoons instant espresso powder or coffee powder (I used starbucks via Italian roast)
2 cinnamon stick
2 vanilla bean, split lengthwise
9 large egg yolks
2 large egg
White or raw sugar for topping
Directions
Place 12 3/4-cup custard cups in large roasting pan/ jelly roll pan.
Combine cream, 1 ½ cup sugar, ground espresso beans, instant espresso powder and cinnamon sticks in heavy large saucepan. Using small sharp knife, scrape seeds from vanilla beans into mixture; add beans. Bring to boil, stirring until sugar and espresso powder dissolve. Remove from heat. Cover; let stand 30 minutes. Strain through fine sieve.
Preheat oven to 325°F. Whisk egg yolks and egg in large bowl to blend. Gradually whisk in cream mixture. Divide among custard cups in pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake custards until center moves only slightly when cups are gently shaken, about 55 minutes. Remove custards from pan. Cool; refrigerate uncovered overnight.
When ready to serve, sprinkle top of ramekin with additional sugar and use torch to make crust. Another option if you don’t have a torch is to put in the broiler for 5 minute and then refrigerate for an hour before serving
Pasta with Vodka Tomato Sauce (Pink)
Contributed by: Mary Dabros
Ingredients
1 (28 ounce) can whole tomatoes , drained, liquid reserved
2 tablespoons olive oil ½ small onion , minced (about 1/4 cup)
1 tomato paste 2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1/4-1/2 teaspoon hot red pepper flakes
Table salt 1/3 cup vodka
½ cup heavy cream
1 pound penne pasta 2 tablespoons minced fresh basil leaves
Grated Parmesan cheese , for serving
Note
So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the vodka to the sauce. If possible, use premium vodka; inexpensive brands will taste harsh in this sauce. Pepper vodka imparts a pleasant flavor and can be substituted for plain. Serves 4
Ingredients
Puree half of tomatoes in food processor until smooth. Dice remaining tomatoes into 1/2-inch pieces, discarding cores. Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 2/3 cups). Add reserved liquid to equal 2 cups.
Heat oil in large saucepan over medium heat until shimmering. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
Stir in tomatoes and 1/2 teaspoon salt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8 to 10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.
Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven. Add sauce to pasta and toss over medium heat until pasta absorbs some of sauce, 1 to 2 minutes, adding reserved cooking water if sauce is too thick. Stir in basil and adjust seasoning with salt. Divide among pasta bowls and serve immediately, passing Parmesan separately.
Ingredients
1 (28 ounce) can whole tomatoes , drained, liquid reserved
2 tablespoons olive oil ½ small onion , minced (about 1/4 cup)
1 tomato paste 2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1/4-1/2 teaspoon hot red pepper flakes
Table salt 1/3 cup vodka
½ cup heavy cream
1 pound penne pasta 2 tablespoons minced fresh basil leaves
Grated Parmesan cheese , for serving
Note
So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the vodka to the sauce. If possible, use premium vodka; inexpensive brands will taste harsh in this sauce. Pepper vodka imparts a pleasant flavor and can be substituted for plain. Serves 4
Ingredients
Puree half of tomatoes in food processor until smooth. Dice remaining tomatoes into 1/2-inch pieces, discarding cores. Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 2/3 cups). Add reserved liquid to equal 2 cups.
Heat oil in large saucepan over medium heat until shimmering. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
Stir in tomatoes and 1/2 teaspoon salt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8 to 10 minutes; stir frequently and lower heat to medium if simmering becomes too vigorous. Stir in cream and cook until hot, about 1 minute.
Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven. Add sauce to pasta and toss over medium heat until pasta absorbs some of sauce, 1 to 2 minutes, adding reserved cooking water if sauce is too thick. Stir in basil and adjust seasoning with salt. Divide among pasta bowls and serve immediately, passing Parmesan separately.
Red Snapper (Red)
Contributed by: Theresa House
Ingredients
4 (8-ounce) red snapper fillets, about 1/2-inch thick
1 teaspoon salt
1/2 teaspoon pepper
1 cup chopped onions
1 green bell pepper, chopped
1/2 cup (1 stick) butter
1 tablespoon Worcestershire sauce
1 cup freshly grated Parmesan
1 lemon
Directions
Preheat oven to 350 degrees F.
Season the fish with the salt and pepper. Spread the onions and pepper in a 13 by 9-inch glass baking dish and place the fish on top. Dot the fish with butter. Sprinkle with a little Worcestershire sauce. Bake for 12 minutes, then baste fish with pan juices. Sprinkle the fish with Parmesan and then place under the broiler for about 2 minutes or until the cheese browns. To serve, spoon the vegetables over the fish.
Ingredients
4 (8-ounce) red snapper fillets, about 1/2-inch thick
1 teaspoon salt
1/2 teaspoon pepper
1 cup chopped onions
1 green bell pepper, chopped
1/2 cup (1 stick) butter
1 tablespoon Worcestershire sauce
1 cup freshly grated Parmesan
1 lemon
Directions
Preheat oven to 350 degrees F.
Season the fish with the salt and pepper. Spread the onions and pepper in a 13 by 9-inch glass baking dish and place the fish on top. Dot the fish with butter. Sprinkle with a little Worcestershire sauce. Bake for 12 minutes, then baste fish with pan juices. Sprinkle the fish with Parmesan and then place under the broiler for about 2 minutes or until the cheese browns. To serve, spoon the vegetables over the fish.
Fried Rice (Brown)
Contributed by: Janelle Reske
Ingredients
2 cups short grain brown rice
4 tbsp canola or olive oil
4 large eggs, lightly beaten
1 small red onion, chopped (1/2 cup)
1 small carrot, chopped small (1/2 cup)
1/2 cup frozen peas, thawed
4-6 scallions, finely chopped (1/2 cup)
1 large tomato, peeled (i never peel it), seeded and chopped
2-3 tsp salt
1/2 cup chopped fresh basil leaves (optional--I don't use basil when I make this)
Directions
Combine rice w 4 cups lightly salted water in a large sauce pan and heat to boiling.
Reduce heat to low, cover and simmer gently 25-30 minutes or until all the water is absorbed. Heat 2 tbsp of the oil over medium-high heat in a large skillet, wok or saucepan. Add the eggs and cook through, stirring to break up into small pieces. Remove and set aside. Heat the remaining oil in the skillet and add the onion and carrot and cook until the onion is golden, about 2 minutes. Add the peas and scallions and cook about 2 minutes more to heat through. Stir in the tomato, salt, cooked rice and eggs and toss until heated through. Fold in the basil. Serve 4-6
Ingredients
2 cups short grain brown rice
4 tbsp canola or olive oil
4 large eggs, lightly beaten
1 small red onion, chopped (1/2 cup)
1 small carrot, chopped small (1/2 cup)
1/2 cup frozen peas, thawed
4-6 scallions, finely chopped (1/2 cup)
1 large tomato, peeled (i never peel it), seeded and chopped
2-3 tsp salt
1/2 cup chopped fresh basil leaves (optional--I don't use basil when I make this)
Directions
Combine rice w 4 cups lightly salted water in a large sauce pan and heat to boiling.
Reduce heat to low, cover and simmer gently 25-30 minutes or until all the water is absorbed. Heat 2 tbsp of the oil over medium-high heat in a large skillet, wok or saucepan. Add the eggs and cook through, stirring to break up into small pieces. Remove and set aside. Heat the remaining oil in the skillet and add the onion and carrot and cook until the onion is golden, about 2 minutes. Add the peas and scallions and cook about 2 minutes more to heat through. Stir in the tomato, salt, cooked rice and eggs and toss until heated through. Fold in the basil. Serve 4-6
Cheesy Garlic Biscuits (Red lobster style) (Orange)
Contributed by: Bridget McFarland
Ingredients
2c buttermilk biscuit mix (like jiffy or bisquick)
½ tea garlic powder
1 to 1 ½ c shredded cheddar cheese
¾ tea of parsley (dry)
2/3 c milk
3 tbsp butter
2 tbsp oregano
1 tbsp parsley
1 tea of garlic salt
Directions
Preheat Oven 400 Degrees. Spray Cookie sheet with baking spray. Stir together first 4 ingredients. Add milk. Stir until combined, You might want to use your hands (it gets messy fyi). Spoon onto cookie sheet (use the 2 spoon method to make it easier). Bake for 10 mins. In the mean time melt 3 tablespoons of butter, combine with 2 tablespoons oregano, 1 tablespoon parsley, 1 tea of garlic salt. Take out of oven top them with butter mixture. Bake 5-6 more mins. Top with butter mixture 1 more time. Serve warm! Makes about 8-10 biscuits (for cooking club night I doubled the recipe)
Ingredients
2c buttermilk biscuit mix (like jiffy or bisquick)
½ tea garlic powder
1 to 1 ½ c shredded cheddar cheese
¾ tea of parsley (dry)
2/3 c milk
3 tbsp butter
2 tbsp oregano
1 tbsp parsley
1 tea of garlic salt
Directions
Preheat Oven 400 Degrees. Spray Cookie sheet with baking spray. Stir together first 4 ingredients. Add milk. Stir until combined, You might want to use your hands (it gets messy fyi). Spoon onto cookie sheet (use the 2 spoon method to make it easier). Bake for 10 mins. In the mean time melt 3 tablespoons of butter, combine with 2 tablespoons oregano, 1 tablespoon parsley, 1 tea of garlic salt. Take out of oven top them with butter mixture. Bake 5-6 more mins. Top with butter mixture 1 more time. Serve warm! Makes about 8-10 biscuits (for cooking club night I doubled the recipe)
Spinach & Orzo Salad (Green)
Contributed by: Margie House
Ingredients
1 bag baby spinach
1/2 red onion finely chopped
1/4 cup toasted pine nuts
1/4 cup (or less - 2 handfuls) dried fruit (blueberries, currants, cranberries)
Crumbled feta cheese (as much or little as you want)
1/2 cup cooked orzo
Dressing:
Balsamic Vinegar
Olive Oil
Salt/Pepper
Finely chopped basil & Parsley
Directions
Toss and serve!
Ingredients
1 bag baby spinach
1/2 red onion finely chopped
1/4 cup toasted pine nuts
1/4 cup (or less - 2 handfuls) dried fruit (blueberries, currants, cranberries)
Crumbled feta cheese (as much or little as you want)
1/2 cup cooked orzo
Dressing:
Balsamic Vinegar
Olive Oil
Salt/Pepper
Finely chopped basil & Parsley
Directions
Toss and serve!
Sicilian caponata (Purple)
Contributed by: Kristen White
Ingredients
2 medium (about 1 pound total) eggplant, stem end trimmed, cut into 2-inch pieces
1 teaspoon salt, and more to taste
1/2 cup plus 2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, finely chopped
4 stalks celery without the leaves, cut into 1/2-inch pieces
1 cup canned chopped tomatoes
3 heaping tablespoons capers in vinegar, drained
6 large green olives, pitted and coarsely chopped
1/4 cup white wine vinegar
3 tablespoons sugar
4 large fresh basil leaves
5 stems fresh parsley, leaves only
Directions
In a colander, layer the eggplant and salt. Place the colander in a bowl; set aside for 30 minutes to drain.
In a large flameproof casserole, heat 2 tablespoons of the olive oil over medium-high heat. Add the onion, garlic, and celery and cook, stirring often, for 7 to 10 minutes or until the celery is tender when pierced with a fork. Add the tomatoes, capers, and olives. Simmer over medium-low heat for 10 minutes more. Turn off the heat.
Meanwhile, in a large skillet (large enough to hold the cut eggplant in a single layer), heat the remaining 1/2 cup olive oil over medium-high heat. Add the eggplant and cook, stirring often, for 20 minutes or until the pieces are golden brown and tender when tested with a fork. To be sure, taste a piece.
Add the eggplant to the tomato mixture. Turn the heat to medium. Add the vinegar and sugar and continue cooking, stirring constantly, for 5 minutes more. Taste for seasoning and add salt, if you like.
Chop the basil and parsley together. Add them to the eggplant mixture. Stir well.
Serves 6
Ingredients
2 medium (about 1 pound total) eggplant, stem end trimmed, cut into 2-inch pieces
1 teaspoon salt, and more to taste
1/2 cup plus 2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, finely chopped
4 stalks celery without the leaves, cut into 1/2-inch pieces
1 cup canned chopped tomatoes
3 heaping tablespoons capers in vinegar, drained
6 large green olives, pitted and coarsely chopped
1/4 cup white wine vinegar
3 tablespoons sugar
4 large fresh basil leaves
5 stems fresh parsley, leaves only
Directions
In a colander, layer the eggplant and salt. Place the colander in a bowl; set aside for 30 minutes to drain.
In a large flameproof casserole, heat 2 tablespoons of the olive oil over medium-high heat. Add the onion, garlic, and celery and cook, stirring often, for 7 to 10 minutes or until the celery is tender when pierced with a fork. Add the tomatoes, capers, and olives. Simmer over medium-low heat for 10 minutes more. Turn off the heat.
Meanwhile, in a large skillet (large enough to hold the cut eggplant in a single layer), heat the remaining 1/2 cup olive oil over medium-high heat. Add the eggplant and cook, stirring often, for 20 minutes or until the pieces are golden brown and tender when tested with a fork. To be sure, taste a piece.
Add the eggplant to the tomato mixture. Turn the heat to medium. Add the vinegar and sugar and continue cooking, stirring constantly, for 5 minutes more. Taste for seasoning and add salt, if you like.
Chop the basil and parsley together. Add them to the eggplant mixture. Stir well.
Serves 6
Wednesday, February 3, 2010
Garlic truffles
Contributed by: Bridget McFarland
Ingredients
4-5 cloves of roasted garlic
4-5 tablespoons of cream cheese
1 tablespoon of hot fudge topping
Dark chocolate
Directions
Cream together. Put in a bag and pipe into little balls. Freeze for about 45 mins.
Melt the dark chocolate and coat the garlic balls. Makes about a dozen.
Ingredients
4-5 cloves of roasted garlic
4-5 tablespoons of cream cheese
1 tablespoon of hot fudge topping
Dark chocolate
Directions
Cream together. Put in a bag and pipe into little balls. Freeze for about 45 mins.
Melt the dark chocolate and coat the garlic balls. Makes about a dozen.
Garlic Risotto
Contributed by: Margie House
Ingredients
24 garlic cloves (unpeeled)
1 tablespoon olive oil
1 cup chopped onion
4 tablespoons olive oil
1 1/2 cups arborio rice
1/2 cup dry white wine
5 cups vegetable stock
1/2 cup chives or green onion
Directions
Preheat oven to 350°F.
In a medium saucepan, heat 3 or 4 cups of water until boiling.
Add garlic and let cook 30 seconds.
Drain off water.
Bring a fresh batch of water to a boil and blanch garlic a second time.
Drain.
Transfer garlic to a shallow baking pan and drizzle with 1 tablespoon oil; toss to coat cloves evenly with oil.
Bake until lightly browned, about 25 minutes.
Cool; peel and chop garlic; set aside.
In a medium saucepan, saute onion in 4 tablespoons oil about 5 minutes on medium-low heat.
Add rice.
Cook and stir 1 minute, then add white wine.
Simmer until liquid is almost completely absorbed.
Add vegetable stock and continue to simmer, stirring often, about 30 minutes, until rice is tender.
Stir in garlic and chives and season with salt and pepper to taste.
Ingredients
24 garlic cloves (unpeeled)
1 tablespoon olive oil
1 cup chopped onion
4 tablespoons olive oil
1 1/2 cups arborio rice
1/2 cup dry white wine
5 cups vegetable stock
1/2 cup chives or green onion
Directions
Preheat oven to 350°F.
In a medium saucepan, heat 3 or 4 cups of water until boiling.
Add garlic and let cook 30 seconds.
Drain off water.
Bring a fresh batch of water to a boil and blanch garlic a second time.
Drain.
Transfer garlic to a shallow baking pan and drizzle with 1 tablespoon oil; toss to coat cloves evenly with oil.
Bake until lightly browned, about 25 minutes.
Cool; peel and chop garlic; set aside.
In a medium saucepan, saute onion in 4 tablespoons oil about 5 minutes on medium-low heat.
Add rice.
Cook and stir 1 minute, then add white wine.
Simmer until liquid is almost completely absorbed.
Add vegetable stock and continue to simmer, stirring often, about 30 minutes, until rice is tender.
Stir in garlic and chives and season with salt and pepper to taste.
Yogurt-Herb Dipping Sauce
Contributed by: Mary Dabros
Ingredients
1 cup plain yogurt (whole milk yogurt is first choice; low-fat yogurt is second choice)
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 tablespoon minced fresh basil
1 tablespoon minced fresh mint
½ teaspoon salt
¼ teaspoon pepper
1 cucumber, peeled, halved lengthwise, seeded, and chopped fine
Directions
Whisk yogurt, oil, lemon juice, garlic, basil, mint, salt, and pepper in bowl. Stir in cucumber, cover with plastic wrap, and refrigerate until flavors blend, about 30 minutes. (Sauce can be refrigerated for several hours.) Makes about 2 cups
Ingredients
1 cup plain yogurt (whole milk yogurt is first choice; low-fat yogurt is second choice)
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 tablespoon minced fresh basil
1 tablespoon minced fresh mint
½ teaspoon salt
¼ teaspoon pepper
1 cucumber, peeled, halved lengthwise, seeded, and chopped fine
Directions
Whisk yogurt, oil, lemon juice, garlic, basil, mint, salt, and pepper in bowl. Stir in cucumber, cover with plastic wrap, and refrigerate until flavors blend, about 30 minutes. (Sauce can be refrigerated for several hours.) Makes about 2 cups
Grilled Chicken Kebabs
Contributed by: Mary Dabros
Ingredients
½ cup plain yogurt (whole milk yogurt is first choice; low-fat yogurt is second choice)
½ cup extra-virgin olive oil
4 garlic cloves, minced
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
¼ teaspoon cayenne pepper
4 boneless, skinless chick breasts (about 1 ½ lbs.) cut into 1-inch cubes
2 tablespoons chopped fresh basil
3 tablespoons fresh lemon juice
2 red bell peppers cut into 1-inch pieces
1 large red onion
Directions
Whisk yogurt, ¼ cup of the oil, 1 tablespoon garlic, thyme, oregano, salt, pepper, and cayenne in a large bowl. Stir in chicken. Cover with plastic wrap and refrigerate 3 to 6 hours. Whisk remaining ¼ cup oil, remaining garlic, basil, and lemon juice in small bowl. Cover and refrigerate while chicken is marinating.Remove chicken from yogurt marinade; discard marinade. Thread each skewer with 2 pieces pepper, 1 piece onion, 2 pieces chicken, and 1 piece onion. Repeat twice more, ending with 2 additional pieces of pepper. Grill over high heat until veggies and chicken are charred around edges on all four sides and chicken is cooked through, about 4 minutes per side. Transfer to serving platter and brush kebabs all over with lemon dressing. Serve.( Note - Don’t skimp on the marinating time: any less than 3 hours and the chicken won’t be as flavorful or tender. Conversely, marinating for more that 6 hours will make the chicken mushy. Serve with Yogurt-Herb Dipping Sauce. Serves 4. )
Ingredients
½ cup plain yogurt (whole milk yogurt is first choice; low-fat yogurt is second choice)
½ cup extra-virgin olive oil
4 garlic cloves, minced
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
¼ teaspoon cayenne pepper
4 boneless, skinless chick breasts (about 1 ½ lbs.) cut into 1-inch cubes
2 tablespoons chopped fresh basil
3 tablespoons fresh lemon juice
2 red bell peppers cut into 1-inch pieces
1 large red onion
Directions
Whisk yogurt, ¼ cup of the oil, 1 tablespoon garlic, thyme, oregano, salt, pepper, and cayenne in a large bowl. Stir in chicken. Cover with plastic wrap and refrigerate 3 to 6 hours. Whisk remaining ¼ cup oil, remaining garlic, basil, and lemon juice in small bowl. Cover and refrigerate while chicken is marinating.Remove chicken from yogurt marinade; discard marinade. Thread each skewer with 2 pieces pepper, 1 piece onion, 2 pieces chicken, and 1 piece onion. Repeat twice more, ending with 2 additional pieces of pepper. Grill over high heat until veggies and chicken are charred around edges on all four sides and chicken is cooked through, about 4 minutes per side. Transfer to serving platter and brush kebabs all over with lemon dressing. Serve.( Note - Don’t skimp on the marinating time: any less than 3 hours and the chicken won’t be as flavorful or tender. Conversely, marinating for more that 6 hours will make the chicken mushy. Serve with Yogurt-Herb Dipping Sauce. Serves 4. )
Garlic Mashed Potatoes
Contributed by: Theresa House
Ingredients
3 pounds Red Potatoes
3 ounces Romano Cheese
1/2 pound Butter
1 Tablespoon Sauteed Garlic
Directions
Boil quartered potatoes with skins on until soft.
Drain, add butter, cheese and garlic and mash.
If you want, you can make ahead of time and reheat.
Ingredients
3 pounds Red Potatoes
3 ounces Romano Cheese
1/2 pound Butter
1 Tablespoon Sauteed Garlic
Directions
Boil quartered potatoes with skins on until soft.
Drain, add butter, cheese and garlic and mash.
If you want, you can make ahead of time and reheat.
Skirt Steak with Cilantro Garlic Sauce
Contributed by: Kristen White
Ingredients
For sauce
1 medium garlic clove
1/2 teaspoon salt
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne
For steak
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pound skirt steak, cut crosswise into 3- to 4-inch pieces
Directions
Sauce
Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth.
Steak
Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then rub both sides of pieces with cumin mixture.
Heat an oiled well-seasoned ridged grill pan over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare). Serve steak drizzled with sauce.
Ingredients
For sauce
1 medium garlic clove
1/2 teaspoon salt
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne
For steak
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pound skirt steak, cut crosswise into 3- to 4-inch pieces
Directions
Sauce
Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth.
Steak
Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then rub both sides of pieces with cumin mixture.
Heat an oiled well-seasoned ridged grill pan over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare). Serve steak drizzled with sauce.
Creamy garlic mashed potatoes
Contributed by: Janelle Reske
Ingredients
3 1/2 lbs russet potatoes (I used 8 potatoes but would try w 10-11 next time)
2 cups half and half
6 cloves garlic, crushed
2 tbsp salt
6 oz grated parmesan
Directions
Peel and dice potatoes, making sure all are relatively the same size. Place in large pot and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. Heat the half and half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic cream mixture, salt and parmesan--add slowly a bit at a time as when I followed the directions and added it all at once, it NEVER thickened or set up and couldn't be served--it tasted really good but very soupy. Let stand for 5 minutes so that the mixture thickens and then serve.
serves 10-12
Ingredients
3 1/2 lbs russet potatoes (I used 8 potatoes but would try w 10-11 next time)
2 cups half and half
6 cloves garlic, crushed
2 tbsp salt
6 oz grated parmesan
Directions
Peel and dice potatoes, making sure all are relatively the same size. Place in large pot and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. Heat the half and half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic cream mixture, salt and parmesan--add slowly a bit at a time as when I followed the directions and added it all at once, it NEVER thickened or set up and couldn't be served--it tasted really good but very soupy. Let stand for 5 minutes so that the mixture thickens and then serve.
serves 10-12
Spicy Garlic Shrimp
Contributed by: Bridget McFarland
Ingredients
1 lb. large shrimp, deviened and shelled
1 1/2 Tbsp sesame oil
5 garlic cloves, minced or pressed
1/2 tsp red pepper flakes
1 pinch salt
1 pinch black pepper
2 Tbsp fresh parsley, minced
1 lemon, zested
Directions
In large fry pan or wok, heat sesame oil until almost smoking.
Add shrimp, garlic, red pepper, salt and pepper and stir constantly to cook through, about 3-5 minutes depending on size.
Remove from heat and place into bowl with parsley, lemon zest and squeeze a bit of juice from the lemon you zested onto shrimp. Toss to combine and serve immediately.
Ingredients
1 lb. large shrimp, deviened and shelled
1 1/2 Tbsp sesame oil
5 garlic cloves, minced or pressed
1/2 tsp red pepper flakes
1 pinch salt
1 pinch black pepper
2 Tbsp fresh parsley, minced
1 lemon, zested
Directions
In large fry pan or wok, heat sesame oil until almost smoking.
Add shrimp, garlic, red pepper, salt and pepper and stir constantly to cook through, about 3-5 minutes depending on size.
Remove from heat and place into bowl with parsley, lemon zest and squeeze a bit of juice from the lemon you zested onto shrimp. Toss to combine and serve immediately.
Garlic Spinach Dip
Contributed by: Annie Klemke
Ingredients
1 Cup of mayonnaise
1 Cup of sour cream
1 cup finely chopped celery
1 medium onion - finely chopped
1 (16 oz) package of frozen spinach, thawed and drained
1 package of knorrs french onion soup mix
5 cloves of garlic - finely chopped
Directions
Mix all ingredients together and refrigerate. I made mine a day before and then let it sit in the fridge.
To Serve. Hollow a large sour dough round and fill with dip. Serve with piece of sour dough bread. Can buy extra loaf for dipping.
Ingredients
1 Cup of mayonnaise
1 Cup of sour cream
1 cup finely chopped celery
1 medium onion - finely chopped
1 (16 oz) package of frozen spinach, thawed and drained
1 package of knorrs french onion soup mix
5 cloves of garlic - finely chopped
Directions
Mix all ingredients together and refrigerate. I made mine a day before and then let it sit in the fridge.
To Serve. Hollow a large sour dough round and fill with dip. Serve with piece of sour dough bread. Can buy extra loaf for dipping.
Garlic Bruchetta
Contributed by: Nicole Hruska
Ingredients
10 roma tomatoes
2 TBSP olive oil
1TBSP of splenda
2 TBSP balsamic vinegar
couple leaves of basil torn or cut into ribbons
3 gloves of garlic
salt and pepper to taste
one loaf of Garlic bread
Directions
Mix all together and let sit for 6-8 hours to marinate. Serve on garlic bread
Ingredients
10 roma tomatoes
2 TBSP olive oil
1TBSP of splenda
2 TBSP balsamic vinegar
couple leaves of basil torn or cut into ribbons
3 gloves of garlic
salt and pepper to taste
one loaf of Garlic bread
Directions
Mix all together and let sit for 6-8 hours to marinate. Serve on garlic bread
Flourless Chocolate Espresso Cake with Raspberry Sauce
Contributed by: Bridget McFarland
Ingredients
Sauce
10-ounce packages frozen raspberries in syrup, thawed
1 package of frozen raspberries (no syrup)
Cake
12 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, chopped
1 pound (4 sticks) unsalted butter, diced
1 cup freshly brewed espresso or 1 tbsp instant espresso powder dissolved in 1 cup water
1 cup (packed) golden brown sugar
8 large eggs, beaten to blend
Fresh raspberries
Directions
Sauce
Working in batches, puree raspberries and syrup in processor.
Strain puree into medium bowl. Chill. (Can be made 2 days ahead. Keep chilled.)
Cake
Preheat oven to 350 °F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs. Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.
Serve with sauce and fresh berries.
Ingredients
Sauce
10-ounce packages frozen raspberries in syrup, thawed
1 package of frozen raspberries (no syrup)
Cake
12 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, chopped
1 pound (4 sticks) unsalted butter, diced
1 cup freshly brewed espresso or 1 tbsp instant espresso powder dissolved in 1 cup water
1 cup (packed) golden brown sugar
8 large eggs, beaten to blend
Fresh raspberries
Directions
Sauce
Working in batches, puree raspberries and syrup in processor.
Strain puree into medium bowl. Chill. (Can be made 2 days ahead. Keep chilled.)
Cake
Preheat oven to 350 °F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs. Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.
Serve with sauce and fresh berries.
Drunk Dogs
Contributed by: Theresa House
Ingredients
1 (28 ounce) bottle ketchup
1/2 cup brown sugar
2 tablespoons whiskey
1 pound cocktail wieners
Directions
In a medium saucepan over medium heat, mix the ketchup, brown sugar, whiskey and cocktail wieners. Reduce heat and simmer 1 hour. Also can be done in a crock pot!
Ingredients
1 (28 ounce) bottle ketchup
1/2 cup brown sugar
2 tablespoons whiskey
1 pound cocktail wieners
Directions
In a medium saucepan over medium heat, mix the ketchup, brown sugar, whiskey and cocktail wieners. Reduce heat and simmer 1 hour. Also can be done in a crock pot!
Greek Pinwheels
Contributed by: Janelle Reske
Ingredients
1 sheet frozen puff pastry thawed
1 tbsp beaten egg
3/4 tsp water
1/2 cup cream cheese, softened
1/3 cup marinated, quartered artichoke hearts, drained & finely chopped
1/4 cup crumbled feta cheese
1 tbsp finely chopped drained oil packed sun dried tomatoes
3 greek olives, finely chopped
1 tsp greek seasoning
Directions
Unfold puff pastry. Whisk egg and water, brush over pastry. Combine the remaining ingredients, spread over pastry to within 1/2 in. of edges. Roll up jelly roll style. Cut into twenty 1/2 inch slices. Place 2 inches apart on greased baking sheets. Bake at 425 for 9-11 minutes or until puffed and golden brown. Serve warm.
Makes 20 wheels
Ingredients
1 sheet frozen puff pastry thawed
1 tbsp beaten egg
3/4 tsp water
1/2 cup cream cheese, softened
1/3 cup marinated, quartered artichoke hearts, drained & finely chopped
1/4 cup crumbled feta cheese
1 tbsp finely chopped drained oil packed sun dried tomatoes
3 greek olives, finely chopped
1 tsp greek seasoning
Directions
Unfold puff pastry. Whisk egg and water, brush over pastry. Combine the remaining ingredients, spread over pastry to within 1/2 in. of edges. Roll up jelly roll style. Cut into twenty 1/2 inch slices. Place 2 inches apart on greased baking sheets. Bake at 425 for 9-11 minutes or until puffed and golden brown. Serve warm.
Makes 20 wheels
Sun Dried Tomato Mozzarella filled crescent rolls
Contributed by: Kristen White
Ingredients
Package of crescent rolls- they now sell them in rounds which is probably better for this recipe. How ever you do it make dough into little bowls sturdy enough to hold ingredients.
2 cloves of garlic minced.
A few of sun dried tomatoes minced or 2 tbls sun dried tomato pesto
1 diced fresh tomato
Italian seasoning to taste.
Shredded mozzarella and a little bit of Parmesan
Directions
Fill bowls with a little bit of everything and top with cheese and Italian seasoning. Be careful not to make too full or they will fall.
Bake in oven set at temp crescent rolls tells you to. About 10 minutes or so.
Ingredients
Package of crescent rolls- they now sell them in rounds which is probably better for this recipe. How ever you do it make dough into little bowls sturdy enough to hold ingredients.
2 cloves of garlic minced.
A few of sun dried tomatoes minced or 2 tbls sun dried tomato pesto
1 diced fresh tomato
Italian seasoning to taste.
Shredded mozzarella and a little bit of Parmesan
Directions
Fill bowls with a little bit of everything and top with cheese and Italian seasoning. Be careful not to make too full or they will fall.
Bake in oven set at temp crescent rolls tells you to. About 10 minutes or so.
Lettuce Wraps
Contributed by: Margie House
Ingredients (Meat)
Ground Chicken (one container – you can make it as meaty as you want!)
Pre-Cut Coleslaw Mix (included: shredded carrots, red cabbage, and broccoli stalks)
1 egg
Garlic 2-3 cloves minced (or ½ tsp garlic powder)
Hoisin Sauce (1/2 jar)
Teriyaki Sauce (Marinade) ½ Jar
Soy Sauce 1-2 Tbs
Chili Flakes (palm full or as spicy as you want it)
Cilantro (about a handful)
Directions
Mix everything together in a bowl. Cover and refrigerate for 20-30 mins.
In a large skillet heat 1 tbs olive oil. Cook meat mixture until fully cooked – about 20 mins. Place cooked meat mixture in a large bowl and set aside.
Ingredients (Additives)
Crushed Peanuts (about a cup)
Bean Sprouts (one bag worth – you could also substitute w/ water chestnuts)
Green onions (about 4-5 stalks)
Cilantro (couple leaves for garnish)
Directions
Mix additives into the meat mixture saving the cilantro for garnish.
Serve with lettuce leaves of your choice. Bib lettuce tends to have a nice ‘cup’ shape and good crunch! But, you can use whatever is available.
Ingredients (Meat)
Ground Chicken (one container – you can make it as meaty as you want!)
Pre-Cut Coleslaw Mix (included: shredded carrots, red cabbage, and broccoli stalks)
1 egg
Garlic 2-3 cloves minced (or ½ tsp garlic powder)
Hoisin Sauce (1/2 jar)
Teriyaki Sauce (Marinade) ½ Jar
Soy Sauce 1-2 Tbs
Chili Flakes (palm full or as spicy as you want it)
Cilantro (about a handful)
Directions
Mix everything together in a bowl. Cover and refrigerate for 20-30 mins.
In a large skillet heat 1 tbs olive oil. Cook meat mixture until fully cooked – about 20 mins. Place cooked meat mixture in a large bowl and set aside.
Ingredients (Additives)
Crushed Peanuts (about a cup)
Bean Sprouts (one bag worth – you could also substitute w/ water chestnuts)
Green onions (about 4-5 stalks)
Cilantro (couple leaves for garnish)
Directions
Mix additives into the meat mixture saving the cilantro for garnish.
Serve with lettuce leaves of your choice. Bib lettuce tends to have a nice ‘cup’ shape and good crunch! But, you can use whatever is available.
Polish Surprises
Contributed by: Carlene Adams
Ingredients
1 lb ground beef
1 lb ground pork sausage
1 lb Velveeta or American cheese
Party Rye slices
Directions
Brown meat, drain.
Stir in chunks of cheese and let melt.
Spread on party rye slices.
Bake at 350 degrees for 5 – 10 minutes to toast or crisp bread.
Makes
One half recipe uses 21 – 23 bread slices
Ingredients
1 lb ground beef
1 lb ground pork sausage
1 lb Velveeta or American cheese
Party Rye slices
Directions
Brown meat, drain.
Stir in chunks of cheese and let melt.
Spread on party rye slices.
Bake at 350 degrees for 5 – 10 minutes to toast or crisp bread.
Makes
One half recipe uses 21 – 23 bread slices
Brie Kisses
Contributed by: Nicole Hruska
Ingredients
8 oz Pillsbury Reduced-Fat Crescent(s)
8 oz Président Brie light, cut into 16 pieces
16 tsp apricot preserves
Directions
Cut each crescent triangle in 2 pieces.
Put a piece of the Brie and a teaspoon of the preserves in the middle of each piece of dough, then fold the triangle pieces over one another so you have a puffy little triangle packet. Bake according to instructions on crescents. These turn out golden and yummy.
Ingredients
8 oz Pillsbury Reduced-Fat Crescent(s)
8 oz Président Brie light, cut into 16 pieces
16 tsp apricot preserves
Directions
Cut each crescent triangle in 2 pieces.
Put a piece of the Brie and a teaspoon of the preserves in the middle of each piece of dough, then fold the triangle pieces over one another so you have a puffy little triangle packet. Bake according to instructions on crescents. These turn out golden and yummy.
Bacon Wrapped Sausage, aka “meat wrapped in meat"
Contributed by: Mary Stankiewicz
Ingredients
Package of Kielbasa Sausage
Package of Bacon
Brown Sugar
Tooth Picks
Directions
Take the sausage, and slice the whole thing into small disks.
Take each strip of bacon, and cut into 3 pieces.
Take a piece of bacon, and wrap the slice of sausage with it. Use a tooth pick to secure.
Fill up a cookie sheet with these assembled pieces. Cover completely with Brown sugar. Make sure to be heavy with the brown sugar, and really cover everything.
(It is not a bad idea to line your cookie sheet with foil for easy clean up)
Bake at 400 degrees until all the brown sugar is melted and bubbly.
Ingredients
Package of Kielbasa Sausage
Package of Bacon
Brown Sugar
Tooth Picks
Directions
Take the sausage, and slice the whole thing into small disks.
Take each strip of bacon, and cut into 3 pieces.
Take a piece of bacon, and wrap the slice of sausage with it. Use a tooth pick to secure.
Fill up a cookie sheet with these assembled pieces. Cover completely with Brown sugar. Make sure to be heavy with the brown sugar, and really cover everything.
(It is not a bad idea to line your cookie sheet with foil for easy clean up)
Bake at 400 degrees until all the brown sugar is melted and bubbly.
German Fruit Pie
Contributed by: Janelle Reske
Ingredients
½ cup margarine, melted
1 cup sugar
2 eggs
1 teaspoon vinegar
2/3 cup chopped pecans
2/3 cup coconut
2 cups raisins (1 cup golden 1 cup regular)
Crust for 8 inch pie
Directions
Mix together margarine, sugar, eggs, vinegar, pecans, coconut and raisins
Pour into crust and bake at 325 degrees for 40 to 45 minutes
Pie is done when knife is inserted into center comes out clean
Ingredients
½ cup margarine, melted
1 cup sugar
2 eggs
1 teaspoon vinegar
2/3 cup chopped pecans
2/3 cup coconut
2 cups raisins (1 cup golden 1 cup regular)
Crust for 8 inch pie
Directions
Mix together margarine, sugar, eggs, vinegar, pecans, coconut and raisins
Pour into crust and bake at 325 degrees for 40 to 45 minutes
Pie is done when knife is inserted into center comes out clean
Coconut Cake
Contributed by: Mary Stankiewicz
Ingredients
3 sticks unsalted butter, at room temp, plus extra for buttering pans
3 ½ cps flour, plus extra for pans
1 TB and 1 ts baking powder
1 ts salt
1 cp packed sweetened, shredded coconut
2 2/3 cp sugar
4 large whole eggs
4 large egg whites
1 TB pure vanilla extract
1 ½ cp unsweetened coconut milk
Frosting
Coconut curls
Directions
Preheat the oven to 350* F.
Butter (2) 9x9x2 inch cake pans; line the bottom with parchment paper.
Butter parchment, and dust with flour, tapping out excess; set aside.
Into a large bowl, sift together the flour, baking powder, and salt.
Pulse shredded coconut in a food processor until finely chopped.
Stir chopped coconut into the flour mixture until combined; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about four minutes, scrapping down the side of the bowl as needed. Add the whole eggs, egg whites, and vanilla; beat until fully incorporated.
With the mixer on low speed add the flour mixture in two parts, alternating the coconut milk and beginning and ending with the flour; beat until combined after each addition.
Divide batter between prepared pans, and smooth with an offset spatula.
Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in the center comes out clean, about 55 minutes.
Transfer pans to a wire rack to cool thirty minutes.
Invert cakes onto the rack; peel off the parchment.
Re-invert cakes and let them cool completely topside up.
Using a cerate knife, trim the tops of the cake layers to make level.
Place one layer on a cake plate and spread tops with 1 ½ layers frosting.
Place other cake layer on top, cut side down.
Using an offset spatula spread the remaining frosting over the entire cake, swirling to cover in a decorative fashion.
Sprinkle entire cake with coconut curls, bending an curling as desired.
Cake can be kept in the refrigerator cover with a cake dome for up to 3 days.
Frosting
Ingredients
1 ½ cp sugar
2 TB light corn syrup
6 large egg whites
1 ts pure vanilla extract
Directions
In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, ¼ cp water, and the egg whites. Cook over medium heat, stirring frequently, until the mixture registers 160* on an instant-read thermometer, about 2 minutes.
Attach the bowl to the mixture fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 5 minutes. Beat in the vanilla. Use immediately.
Coconut Curls
1 medium coconut
Directions
Preheat oven to 350*. Test each of the three eyes at the stem end of the coconut to see which is the softest. Then use an ice pick or a screwdriver, and a hammer, to pierce two of the eyes. Strain the milk.
Place the coconut on a rimmed baking sheet, and bake for 30 min. or until coconut shell begins to crack. Set aside until cool enough to handle.
Wrap coconut in a clean kitchen towel; holding the coconut with one hand, hit it with the hammer the same place several times to crack the outer shell and split the coconut into several large pieces.
Separate coconut flesh from the shell, and use a vegetable peeler to remove dark outer skin. Rinse the coconut in cold water, then use the vegetable peeler to take off long, thick strips from the outer (cut) edges. Use immediately, or store, layered between damp paper towels in an airtight container, in the refrigerator for up to 6 hours.
Ingredients
3 sticks unsalted butter, at room temp, plus extra for buttering pans
3 ½ cps flour, plus extra for pans
1 TB and 1 ts baking powder
1 ts salt
1 cp packed sweetened, shredded coconut
2 2/3 cp sugar
4 large whole eggs
4 large egg whites
1 TB pure vanilla extract
1 ½ cp unsweetened coconut milk
Frosting
Coconut curls
Directions
Preheat the oven to 350* F.
Butter (2) 9x9x2 inch cake pans; line the bottom with parchment paper.
Butter parchment, and dust with flour, tapping out excess; set aside.
Into a large bowl, sift together the flour, baking powder, and salt.
Pulse shredded coconut in a food processor until finely chopped.
Stir chopped coconut into the flour mixture until combined; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about four minutes, scrapping down the side of the bowl as needed. Add the whole eggs, egg whites, and vanilla; beat until fully incorporated.
With the mixer on low speed add the flour mixture in two parts, alternating the coconut milk and beginning and ending with the flour; beat until combined after each addition.
Divide batter between prepared pans, and smooth with an offset spatula.
Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in the center comes out clean, about 55 minutes.
Transfer pans to a wire rack to cool thirty minutes.
Invert cakes onto the rack; peel off the parchment.
Re-invert cakes and let them cool completely topside up.
Using a cerate knife, trim the tops of the cake layers to make level.
Place one layer on a cake plate and spread tops with 1 ½ layers frosting.
Place other cake layer on top, cut side down.
Using an offset spatula spread the remaining frosting over the entire cake, swirling to cover in a decorative fashion.
Sprinkle entire cake with coconut curls, bending an curling as desired.
Cake can be kept in the refrigerator cover with a cake dome for up to 3 days.
Frosting
Ingredients
1 ½ cp sugar
2 TB light corn syrup
6 large egg whites
1 ts pure vanilla extract
Directions
In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, ¼ cp water, and the egg whites. Cook over medium heat, stirring frequently, until the mixture registers 160* on an instant-read thermometer, about 2 minutes.
Attach the bowl to the mixture fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 5 minutes. Beat in the vanilla. Use immediately.
Coconut Curls
1 medium coconut
Directions
Preheat oven to 350*. Test each of the three eyes at the stem end of the coconut to see which is the softest. Then use an ice pick or a screwdriver, and a hammer, to pierce two of the eyes. Strain the milk.
Place the coconut on a rimmed baking sheet, and bake for 30 min. or until coconut shell begins to crack. Set aside until cool enough to handle.
Wrap coconut in a clean kitchen towel; holding the coconut with one hand, hit it with the hammer the same place several times to crack the outer shell and split the coconut into several large pieces.
Separate coconut flesh from the shell, and use a vegetable peeler to remove dark outer skin. Rinse the coconut in cold water, then use the vegetable peeler to take off long, thick strips from the outer (cut) edges. Use immediately, or store, layered between damp paper towels in an airtight container, in the refrigerator for up to 6 hours.
Sticky Coconut Chicken With Chili Glaze and Coconut Rice
Contributed by:Margie House
Ingredients
Chicken
6 boneless skinless chicken breasts
1/4 cup coconut milk (canned (stir before measuring)
1 tablespoon minced fresh ginger
1 teaspoon fresh ground black pepper
1 teaspoon hot chili flakes
4 green onions (thinly sliced (4 to 5)
Glaze
3/4 cup rice vinegar
1/2 cup sugar
3 tablespoons soy sauce
1 teaspoon crushed red pepper flakes
Coconut Rice
3/4 cup light coconut milk ((reserve 2 Tablespoons)
1 1/2 cups water
2 garlic cloves (minced)
1/2 teaspoon salt
1 cup basmati rice
1/2 cup chopped pineapple
2 tablespoons fresh thai basil chiffonade
Directions
For Chicken, Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes.
Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.
Prepare Glaze.
(Start rice when you start the grill or the broiler).
Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill; close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all) until 2 minutes before chicken is done.
Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.
For Glaze In a 2- to 3-quart pan, combine ¾ cup rice vinegar, ½ cup sugar, 3 tbsp soy sauce, and 1 tsp hot chili flakes. Bring to a boil over high heat and cook, stirring often, until mixture is reduced to ½ cup, 8 to 10 minutes.
Use hot. If making glaze up to 1 week ahead, cover and chill; reheat before serving.
For Rice,Bring coconut milk (reserve 2 tablespoons), water, garlic, and salt to a boil.
Add rice. Simmer uncovered for 20 minutes.
When rice is done, stir in reserved coconut milk, pineapple
Ingredients
Chicken
6 boneless skinless chicken breasts
1/4 cup coconut milk (canned (stir before measuring)
1 tablespoon minced fresh ginger
1 teaspoon fresh ground black pepper
1 teaspoon hot chili flakes
4 green onions (thinly sliced (4 to 5)
Glaze
3/4 cup rice vinegar
1/2 cup sugar
3 tablespoons soy sauce
1 teaspoon crushed red pepper flakes
Coconut Rice
3/4 cup light coconut milk ((reserve 2 Tablespoons)
1 1/2 cups water
2 garlic cloves (minced)
1/2 teaspoon salt
1 cup basmati rice
1/2 cup chopped pineapple
2 tablespoons fresh thai basil chiffonade
Directions
For Chicken, Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes.
Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.
Prepare Glaze.
(Start rice when you start the grill or the broiler).
Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill; close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all) until 2 minutes before chicken is done.
Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.
For Glaze In a 2- to 3-quart pan, combine ¾ cup rice vinegar, ½ cup sugar, 3 tbsp soy sauce, and 1 tsp hot chili flakes. Bring to a boil over high heat and cook, stirring often, until mixture is reduced to ½ cup, 8 to 10 minutes.
Use hot. If making glaze up to 1 week ahead, cover and chill; reheat before serving.
For Rice,Bring coconut milk (reserve 2 tablespoons), water, garlic, and salt to a boil.
Add rice. Simmer uncovered for 20 minutes.
When rice is done, stir in reserved coconut milk, pineapple
Kosher Coconut-Milk Potatoes
Contributed by: Theresa House
Ingredients
2 large onions
2 pounds (1 kilogram) potatoes
2 tablespoons canola oil
50 grams margarine
4 garlic cloves, minced
1 teaspoon curry powder
1 1/2 cups coconut milk
salt and freshly ground pepper to taste
Directions
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Peel and slice potatoes into thin rounds. If possible, use a food processor.
Put potatoes in a bowl of cold water. Set aside.
Peel and slice onions into rounds.
Heat oil in a frying pan. Saute onions until translucent.
Remove with a slotted spoon and set aside.
Add minced garlic to the hot oil left in the pan, and stir until just heated.
Add curry powder, and stir until just heated. Stir in coconut milk. Bring to a light boil.
Add salt and pepper. Remove from heat.
Drain potatoes.
Spray a baking pan with non-stick spray. Place half of the onions in the pan.
Cover with half of the potatoes.
Layer with the rest of the onions and top with the rest of the potatoes.
Pour the coconut milk mixture over the top.
Bake, uncovered, at 400 degrees Fahrenheit (200 degrees Celsius) for 1 1/2 hours,
or until a knife easily cuts through the layers of potatoes and the top of the dish is nicely browned.
Ingredients
2 large onions
2 pounds (1 kilogram) potatoes
2 tablespoons canola oil
50 grams margarine
4 garlic cloves, minced
1 teaspoon curry powder
1 1/2 cups coconut milk
salt and freshly ground pepper to taste
Directions
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Peel and slice potatoes into thin rounds. If possible, use a food processor.
Put potatoes in a bowl of cold water. Set aside.
Peel and slice onions into rounds.
Heat oil in a frying pan. Saute onions until translucent.
Remove with a slotted spoon and set aside.
Add minced garlic to the hot oil left in the pan, and stir until just heated.
Add curry powder, and stir until just heated. Stir in coconut milk. Bring to a light boil.
Add salt and pepper. Remove from heat.
Drain potatoes.
Spray a baking pan with non-stick spray. Place half of the onions in the pan.
Cover with half of the potatoes.
Layer with the rest of the onions and top with the rest of the potatoes.
Pour the coconut milk mixture over the top.
Bake, uncovered, at 400 degrees Fahrenheit (200 degrees Celsius) for 1 1/2 hours,
or until a knife easily cuts through the layers of potatoes and the top of the dish is nicely browned.
Red Curry and Coconut Soup
Contributed by: Kristen White
For the chicken dumpling
10 oz boned and skinned raw chicken meat
1 egg white
1 tablespoon of fish sauce
1/8 teaspoon of sesame oil
1 tablespoon of minced root ginger
1 tablespoon of chopped coriander stalks
½ teaspoon plain salt
For the red curry coconut soup
1 tablespoon cooking oil
1 small white onion sliced
1 tablespoon minced ginger
1 handful of mung bean sprouts
1 flat teaspoon red curry paste
1 pint of chicken stock
7 fl oz white wine
14 oz tin coconut cream
1 small tin of whole button mushrooms
1 tablespoon of sweet chilli sauce
1 tablespoon sesame oil
1 teaspoon white sugar
1 teaspoon plain salt
Coriander or basil leaves
Sesame oil for garnish
For the chicken dumpling
Blend the above ingredients in a blender until very smooth.
Transfer to a container, cover and refrigerate until required.
For the red curry coconut soup
Heat the cooking oil in a large heavy based pot very gently then add onions, ginger, bean sprouts and red curry paste.
Sweat the vegetables in the oil for around 5 minutes on a very low heat then add the stock, white wine and coconut cream. Stir to incorporate the red curry paste then bring to the boil. Turn down the heat and allow to simmer for 5 minutes.
Add the button mushrooms, sweet chilli sauce, sesame oil, sugar and salt.
When the soup has returned to a simmer using moist fingers roll the dumpling mix into teaspoon sized balls and drop into the soup.
Make sure you are careful not to splash yourself; you can use a spoon to drop in the dumplings.
Simmer the soup for 10 more minutes so that the dumplings are cooked through then serve piping hot with chopped fresh coriander or basil and a splash of sesame oil.
For the chicken dumpling
10 oz boned and skinned raw chicken meat
1 egg white
1 tablespoon of fish sauce
1/8 teaspoon of sesame oil
1 tablespoon of minced root ginger
1 tablespoon of chopped coriander stalks
½ teaspoon plain salt
For the red curry coconut soup
1 tablespoon cooking oil
1 small white onion sliced
1 tablespoon minced ginger
1 handful of mung bean sprouts
1 flat teaspoon red curry paste
1 pint of chicken stock
7 fl oz white wine
14 oz tin coconut cream
1 small tin of whole button mushrooms
1 tablespoon of sweet chilli sauce
1 tablespoon sesame oil
1 teaspoon white sugar
1 teaspoon plain salt
Coriander or basil leaves
Sesame oil for garnish
For the chicken dumpling
Blend the above ingredients in a blender until very smooth.
Transfer to a container, cover and refrigerate until required.
For the red curry coconut soup
Heat the cooking oil in a large heavy based pot very gently then add onions, ginger, bean sprouts and red curry paste.
Sweat the vegetables in the oil for around 5 minutes on a very low heat then add the stock, white wine and coconut cream. Stir to incorporate the red curry paste then bring to the boil. Turn down the heat and allow to simmer for 5 minutes.
Add the button mushrooms, sweet chilli sauce, sesame oil, sugar and salt.
When the soup has returned to a simmer using moist fingers roll the dumpling mix into teaspoon sized balls and drop into the soup.
Make sure you are careful not to splash yourself; you can use a spoon to drop in the dumplings.
Simmer the soup for 10 more minutes so that the dumplings are cooked through then serve piping hot with chopped fresh coriander or basil and a splash of sesame oil.
Honey Mustard Sauce
Contributed by: Annie Klemke
Ingredients and Directions:
Stir together
1/3 cup sour cream
1/3 cup Dijon style mustard
1/3 cup honey
3/4 teaspoon ground red cayenne pepper
1/4 teaspoon salt
Ingredients and Directions:
Stir together
1/3 cup sour cream
1/3 cup Dijon style mustard
1/3 cup honey
3/4 teaspoon ground red cayenne pepper
1/4 teaspoon salt
Crispy Oven Baked Cocount Shrimp
Contributed by: Annie Klemke
Ingredients
24 medium Shrimp
3/4 cup flour
1/2 teaspoon garlic and herb seasoning
1 egg, well beaten
1/4 teaspoon black pepper
1/4 cup shredded coconut
Directions
Preheat oven to 425 degrees. Spray large baking sheet with non-stick spray.
Sprinkle shrimp evenly with seasoning blend and pepper.
Place flour, egg, and coconut in three small separate bowls.
Dip shrimp first in egg, then flour, then back in egg, then generously in coconut.
Arrange shrimp on baking sheet. Bake 12 to 15 minutes or until golden and crisp.
Ingredients
24 medium Shrimp
3/4 cup flour
1/2 teaspoon garlic and herb seasoning
1 egg, well beaten
1/4 teaspoon black pepper
1/4 cup shredded coconut
Directions
Preheat oven to 425 degrees. Spray large baking sheet with non-stick spray.
Sprinkle shrimp evenly with seasoning blend and pepper.
Place flour, egg, and coconut in three small separate bowls.
Dip shrimp first in egg, then flour, then back in egg, then generously in coconut.
Arrange shrimp on baking sheet. Bake 12 to 15 minutes or until golden and crisp.
Celery Coconut Salad
Contributed by: Carlene Richards
Ingredients
1/4 cup drained yogurt (yogurt cream)
3 cloves garlic, minced
Juice of 1 lemon
Salt and freshly ground black pepper
1 tablespoon black sesame seeds
2 bunches celery stalks, washed, peeled and grated
1 cup grated fresh coconut
Directions
In a small bowl, combine the yogurt, garlic, lemon juice, salt and pepper, and sesame seeds. Add the grated celery and coconut and toss well.
Ingredients
1/4 cup drained yogurt (yogurt cream)
3 cloves garlic, minced
Juice of 1 lemon
Salt and freshly ground black pepper
1 tablespoon black sesame seeds
2 bunches celery stalks, washed, peeled and grated
1 cup grated fresh coconut
Directions
In a small bowl, combine the yogurt, garlic, lemon juice, salt and pepper, and sesame seeds. Add the grated celery and coconut and toss well.
Candied Orange Peels
Contributed by: Bridget McFarland
Ingredients
1 large navel orange
3/4 cup sugar
1/2 cup water
1/2 cup semisweet chocolate chips
Directions
Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips.
Bring a heavy small saucepan of water to a boil.
Add the peels and cook for 1 minute.
Drain and then rinse the peels under cold water.
Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil.
Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
Line a small baking sheet with parchment paper.Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth.
Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.
Ingredients
1 large navel orange
3/4 cup sugar
1/2 cup water
1/2 cup semisweet chocolate chips
Directions
Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips.
Bring a heavy small saucepan of water to a boil.
Add the peels and cook for 1 minute.
Drain and then rinse the peels under cold water.
Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil.
Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
Line a small baking sheet with parchment paper.Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth.
Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.
Cannoli
Contributed by: Carlene Adams
Cannoli Filling
Ingredients
2 lbs ricotta, smooth kind
1 pint of whipping cream
4 tabsp powder sugar
1 tsp vanilla extract
½ bag small choc chips
Directions
Cream ricotta on high and gradually add whipping cream, powder sugar, and vanilla extract
Cannoli shells ( I recommend buying them)
Ingredients
2 eggs, well beaten
½ c sugar
¼ cup melted butter/margarine
¼ cup vegetable oil
¼ teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon white vinegar
3 tablespoons cold water
1 ½ cup flour
Directions
Blend ingredients together, adding one at a time.
Use a pizzelle maker – use a teaspoon onto center and cook for 30-45 seconds
Roll them around a cylinder and allow to cool.
Sprinkle with powdered sugar
Cannoli Filling
Ingredients
2 lbs ricotta, smooth kind
1 pint of whipping cream
4 tabsp powder sugar
1 tsp vanilla extract
½ bag small choc chips
Directions
Cream ricotta on high and gradually add whipping cream, powder sugar, and vanilla extract
Cannoli shells ( I recommend buying them)
Ingredients
2 eggs, well beaten
½ c sugar
¼ cup melted butter/margarine
¼ cup vegetable oil
¼ teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon white vinegar
3 tablespoons cold water
1 ½ cup flour
Directions
Blend ingredients together, adding one at a time.
Use a pizzelle maker – use a teaspoon onto center and cook for 30-45 seconds
Roll them around a cylinder and allow to cool.
Sprinkle with powdered sugar
Mom’s Lasagne
Contributed by: Mary Stankiewicz
Lasagne Sauce
½ cup oil
2 medium onions, finely chopped
2 cloves garlic, minced
Salt to taste
½ teaspoon pepper
¼ teaspoon oregano
1 (6 ounces) can tomato paste
1 (6 ounces) can water
2 (29 ounce) cans of Italian tomatoes, crushed
Heat oil. Add onions and garlic, cook until brown. Add salt, pepper, oregano, tomato paste, water, and tomatoes. Simmer, uncovered, for 1½ hours, stirring occasionally.
Note: There will be leftover sauce.
Lasagne Filling
1 pound of lean ground beef
1 pound fresh ricotta cheese
¾ cup grated Romano cheese
3 eggs
Pinch of salt
½ teaspoon pepper
2 cloves garlic, minced
¼ teaspoon oregano
Put all ingredients in a mixing bowl and mix well.
Lasagne noodles
6 quarts water
1 tablespoon salt
1-pound lasagne noodles
Lasagne sauce (below)
Lasagne filling (below)
¾ cup coarsely grated Romano cheese
½ pound grated mozzarella cheese
Bring water and salt to rolling boil in large pot. Add lasagne noodles and cook until just tender – do not overcook. Remove from heat and run cold water into pot until noodles are cold, drain, and lay flat until ready to use.
Use an oblong baking dish at least 2½ to 3 inches deep (a cake pan will do). Grease baking dish; cover the bottom with some of the Lasagne sauce and 2 tablespoons of water. Add a layer of drained noodles, a layer of Lasagne filling and then a thin layer of sauce. Sprinkle with part of the grated Romano and mozzarella cheeses. Repeat layers, finishing off with noodles on the top. Pour more sauce over the top and sprinkle with remaining grated Romano and mozzarella chesses. Cover with aluminum foil and bake in a 375o oven for 60 to 70 minutes.
Lasagne Sauce
½ cup oil
2 medium onions, finely chopped
2 cloves garlic, minced
Salt to taste
½ teaspoon pepper
¼ teaspoon oregano
1 (6 ounces) can tomato paste
1 (6 ounces) can water
2 (29 ounce) cans of Italian tomatoes, crushed
Heat oil. Add onions and garlic, cook until brown. Add salt, pepper, oregano, tomato paste, water, and tomatoes. Simmer, uncovered, for 1½ hours, stirring occasionally.
Note: There will be leftover sauce.
Lasagne Filling
1 pound of lean ground beef
1 pound fresh ricotta cheese
¾ cup grated Romano cheese
3 eggs
Pinch of salt
½ teaspoon pepper
2 cloves garlic, minced
¼ teaspoon oregano
Put all ingredients in a mixing bowl and mix well.
Lasagne noodles
6 quarts water
1 tablespoon salt
1-pound lasagne noodles
Lasagne sauce (below)
Lasagne filling (below)
¾ cup coarsely grated Romano cheese
½ pound grated mozzarella cheese
Bring water and salt to rolling boil in large pot. Add lasagne noodles and cook until just tender – do not overcook. Remove from heat and run cold water into pot until noodles are cold, drain, and lay flat until ready to use.
Use an oblong baking dish at least 2½ to 3 inches deep (a cake pan will do). Grease baking dish; cover the bottom with some of the Lasagne sauce and 2 tablespoons of water. Add a layer of drained noodles, a layer of Lasagne filling and then a thin layer of sauce. Sprinkle with part of the grated Romano and mozzarella cheeses. Repeat layers, finishing off with noodles on the top. Pour more sauce over the top and sprinkle with remaining grated Romano and mozzarella chesses. Cover with aluminum foil and bake in a 375o oven for 60 to 70 minutes.
Minestrone Soup
Contributed by: Janelle Reske
Ingredients
1 cup ditalini macaroni
1 tsp olive oil
1/8 lb bacon, chopped
1/2 garlic clove, chopped
1/2 med sized onion, chopped (yellow or white)
1 tsp chopped parsley (dried is ok too)
1/2 tsp salt
1/8 tsp pepper
1 tbsp tomato paste
2 stalks of celery, chopped
2 carrots sliced
2 potatoes, sliced
2 cups canned cannelloni beans
1 1/2 quarts of water, chicken or beef stock
Grated Parmesan
Directions
Place olive oil in lg soup pot, add bacon, garlic, onion, parsley, salt & pepper and brown a little. Add tomato paste diluted in 1 cup water. Cook 5 min.
Add all vegetables and 1 1/2 quarts water, chicken or beef stock and boil gently, 45 min. Add macaroni and cook 10 minutes longer.
Serve hot with grated cheese.
Ingredients
1 cup ditalini macaroni
1 tsp olive oil
1/8 lb bacon, chopped
1/2 garlic clove, chopped
1/2 med sized onion, chopped (yellow or white)
1 tsp chopped parsley (dried is ok too)
1/2 tsp salt
1/8 tsp pepper
1 tbsp tomato paste
2 stalks of celery, chopped
2 carrots sliced
2 potatoes, sliced
2 cups canned cannelloni beans
1 1/2 quarts of water, chicken or beef stock
Grated Parmesan
Directions
Place olive oil in lg soup pot, add bacon, garlic, onion, parsley, salt & pepper and brown a little. Add tomato paste diluted in 1 cup water. Cook 5 min.
Add all vegetables and 1 1/2 quarts water, chicken or beef stock and boil gently, 45 min. Add macaroni and cook 10 minutes longer.
Serve hot with grated cheese.
Roasted Tomato Cream
Contributed by: Kristen White
Ingredients
6 fresh plum tomatoes
2 cloves garlic
Olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
½ cup heavy cream
Splash dry vermouth
Directions
Preheat oven to 450 degrees. Halve the plum tomatoes and place them in the baking dish. Smash and peel the garlic cloves and add to the tomatoes. Drizzle the whole with olive oil, then sprinkle with one teaspoon of the salt and the pepper. Put the pan in the preheated over and roast for 30 to 40 minutes until the tomatoes are a bit charred on the bottom. Remove the tomatoes and garlic from the over and transfer to a blender along with the pan juices. Puree, add the cream, vermouth, and remaining teaspoon of salt. Transfer to a small bowl and refrigerate until ready to serve.
Ingredients
6 fresh plum tomatoes
2 cloves garlic
Olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
½ cup heavy cream
Splash dry vermouth
Directions
Preheat oven to 450 degrees. Halve the plum tomatoes and place them in the baking dish. Smash and peel the garlic cloves and add to the tomatoes. Drizzle the whole with olive oil, then sprinkle with one teaspoon of the salt and the pepper. Put the pan in the preheated over and roast for 30 to 40 minutes until the tomatoes are a bit charred on the bottom. Remove the tomatoes and garlic from the over and transfer to a blender along with the pan juices. Puree, add the cream, vermouth, and remaining teaspoon of salt. Transfer to a small bowl and refrigerate until ready to serve.
Skewered Pork Braciola
Contributed by: Kristen White
Ingredients
1 lb pork tenderloin, trimmed
2 cloves garlic, minced
4 oz Romano cheese, shredded
1 tbsp chopped fresh basil
1 ½ teaspoons kosher salt
2 tsp freshly ground pepper
Chopped fresh parsley, for garnish
Directions
Preheat oven 400 degrees. Using a sharp knife, cut the tenderloin into ½ inch medallions. Cover each piece with plastic wrap and pound to 1/8 inch thickness. Lay the mediallions out in a row and sprinkle each with garlic, cheese, basil, salt, and pepper. Roll the meat tightly around the filling and thread onto the bamboo skewers. Put the skewers on a baking sheet and place in the oven for 15 minutes. Remove the skewers from the overn and coat each with chopped parsley. Warm the tomato cream and server on the side in a decorative bowl.
Ingredients
1 lb pork tenderloin, trimmed
2 cloves garlic, minced
4 oz Romano cheese, shredded
1 tbsp chopped fresh basil
1 ½ teaspoons kosher salt
2 tsp freshly ground pepper
Chopped fresh parsley, for garnish
Directions
Preheat oven 400 degrees. Using a sharp knife, cut the tenderloin into ½ inch medallions. Cover each piece with plastic wrap and pound to 1/8 inch thickness. Lay the mediallions out in a row and sprinkle each with garlic, cheese, basil, salt, and pepper. Roll the meat tightly around the filling and thread onto the bamboo skewers. Put the skewers on a baking sheet and place in the oven for 15 minutes. Remove the skewers from the overn and coat each with chopped parsley. Warm the tomato cream and server on the side in a decorative bowl.
Margherita Pizza
Contributed by: Annie Klemke
Ingredients
2 tsp. chopped garlic
2 medium tomatoes, sliced
2 tbsp. olive oil
1 dash of salt
1 dash of pepper
6 oz. Mozzarella Cheese
2 Medium wheat flour totillas
2 tbsp. fresh basil, minced
1/2 cup fresh Parmesan, grated
Directions
In a small bowl place the garlic, tomatoes, olive oil, salt and pepper.
Thouroughly coat the tomatoes. Place the cheese slices over the tortillas.
Place the soaked tomatoes on top. Sprinkle on the basil and Parmesan.
Preheat the oven to 350 degrees.
Place the tortillas on a cookie sheet and bake them for 8 minutes or until the cheese is
melted. Cut the pizza into wedges.
Serve 2 as an appetizers or 1 as a main course.
Ingredients
2 tsp. chopped garlic
2 medium tomatoes, sliced
2 tbsp. olive oil
1 dash of salt
1 dash of pepper
6 oz. Mozzarella Cheese
2 Medium wheat flour totillas
2 tbsp. fresh basil, minced
1/2 cup fresh Parmesan, grated
Directions
In a small bowl place the garlic, tomatoes, olive oil, salt and pepper.
Thouroughly coat the tomatoes. Place the cheese slices over the tortillas.
Place the soaked tomatoes on top. Sprinkle on the basil and Parmesan.
Preheat the oven to 350 degrees.
Place the tortillas on a cookie sheet and bake them for 8 minutes or until the cheese is
melted. Cut the pizza into wedges.
Serve 2 as an appetizers or 1 as a main course.
Turkey Meatballz
Contributed by: Theresa House
Ingredients
1 1/2 cups seasoned bread crumbs
1 small onion, finely chopped
1 large egg
1/2 cup chopped flat-leaf parsley
1/4 cup grated parmesan cheese
Salt and pepper
2 pounds ground turkey
1/4 cup extra-virgin olive oil
2 cups chicken broth
4 garlic cloves chopped
Directions
In a medium bowl, mix together 1/2 cup bread crumbs, the onion, egg, parsley, parmesan, chopped garlic and 1/2 teaspoon each salt and pepper.
Add the turkey and mix until combined.
Place the remaining bread crumbs in a shallow bowl.
Roll the meat mixture into eighteen 1½-inch balls, then roll in the bread crumb mixture to coat. In a large nonstick skillet, heat the olive oil over medium heat.
Add the meatballs and cook, turning occasionally, until browned, about 8 minutes.
Lower the heat to medium-low; add 1/2 cup chicken broth and cook until the liquid is absorbed.
Add the remaining chicken broth in 1/4-cup increments until the meatballs are cooked through and all the broth has been absorbed, about 20 minutes.
Serve with your favorite store-bought spaghetti sauce.
Notes: Try chopping parsley, onion, and garlic in a food processor for a "smoother" meatball. These are a lot of fun to make, and the recipe makes a lot of food!
Ingredients
1 1/2 cups seasoned bread crumbs
1 small onion, finely chopped
1 large egg
1/2 cup chopped flat-leaf parsley
1/4 cup grated parmesan cheese
Salt and pepper
2 pounds ground turkey
1/4 cup extra-virgin olive oil
2 cups chicken broth
4 garlic cloves chopped
Directions
In a medium bowl, mix together 1/2 cup bread crumbs, the onion, egg, parsley, parmesan, chopped garlic and 1/2 teaspoon each salt and pepper.
Add the turkey and mix until combined.
Place the remaining bread crumbs in a shallow bowl.
Roll the meat mixture into eighteen 1½-inch balls, then roll in the bread crumb mixture to coat. In a large nonstick skillet, heat the olive oil over medium heat.
Add the meatballs and cook, turning occasionally, until browned, about 8 minutes.
Lower the heat to medium-low; add 1/2 cup chicken broth and cook until the liquid is absorbed.
Add the remaining chicken broth in 1/4-cup increments until the meatballs are cooked through and all the broth has been absorbed, about 20 minutes.
Serve with your favorite store-bought spaghetti sauce.
Notes: Try chopping parsley, onion, and garlic in a food processor for a "smoother" meatball. These are a lot of fun to make, and the recipe makes a lot of food!
Cinnamon Chocolate Torte
Contributed by: Bridget McFarland
Ingredients
Cut 9 8 inch circles of wax paper
1 egg
1 c sugar
1 ½ stick of butter (soft)
1 T cinnamon
1 c flour
1/3 flour
Filling
2 c whip cream
1/3 c cocoa
1-2 T powdered sugar
Directions
Beat slowly all but the last 1/3 c of flour for about 3 mins until fluffy.
Add the last 1/3 c of flour
Moisten cookie sheets with a damp cloth to hold the wax paper circles in place.
Spread about ¼ c in the center of the circles on sheets.
It will be very very thin.
Bake at 375 for about 6-7 mins
Cool on wax paper on wire rack. Can be stored if tightly wrapped or finish
Beat filling ingredients
Carefully (very Carefully) peel wax paper and place on flat plate.
Spread with about ½ c whipped Cream. Repeat ending with whipped cream.
Refrigerate for about 2-3 hours before serving
Serves 8
Technically this was baked not cooked :)
Ingredients
Cut 9 8 inch circles of wax paper
1 egg
1 c sugar
1 ½ stick of butter (soft)
1 T cinnamon
1 c flour
1/3 flour
Filling
2 c whip cream
1/3 c cocoa
1-2 T powdered sugar
Directions
Beat slowly all but the last 1/3 c of flour for about 3 mins until fluffy.
Add the last 1/3 c of flour
Moisten cookie sheets with a damp cloth to hold the wax paper circles in place.
Spread about ¼ c in the center of the circles on sheets.
It will be very very thin.
Bake at 375 for about 6-7 mins
Cool on wax paper on wire rack. Can be stored if tightly wrapped or finish
Beat filling ingredients
Carefully (very Carefully) peel wax paper and place on flat plate.
Spread with about ½ c whipped Cream. Repeat ending with whipped cream.
Refrigerate for about 2-3 hours before serving
Serves 8
Technically this was baked not cooked :)
No Bake Key Lime Pie
Contributed by: Mary Stankiewicz
Ingredients
1 (10 inch) prepared graham cracker pie crust
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (16 ounce) package Cool Whip
Directions
Mix together lime juice and condensed milk.
Fold in Cool Whip.
Pour into pie crust.
Keep in freezer until just before you want to serve.
Ingredients
1 (10 inch) prepared graham cracker pie crust
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (16 ounce) package Cool Whip
Directions
Mix together lime juice and condensed milk.
Fold in Cool Whip.
Pour into pie crust.
Keep in freezer until just before you want to serve.
BLT Salad
Contributed by: Mary Stankiewicz
Ingredients
¾ cup mayonnaise 4 (1-inch-thick) slices Italian bread
12 slices thick-cut bacon , chopped 3 tablespoons red wine vinegar 4 cups cherry tomatoes , halved
1 (10-ounce) bag chopped romaine lettuce
Salt and pepper
Directions
Adjust oven rack to middle position and heat oven to 475 degrees.
Spread 1/4 cup mayonnaise over both sides of bread slices and transfer to baking sheet. Bake until golden brown, 8 to 10 minutes.
Let cool 5 minutes, then cut into 1-inch croutons.
Cook bacon in large skillet over medium heat until crisp, about 8 minutes.
Transfer to paper towel-lined plate. Discard drippings.
Whisk remaining mayonnaise and vinegar in large bowl.
Add bacon, tomatoes, lettuce, and croutons and toss to combine.
Season with salt and pepper. Serve.
Ingredients
¾ cup mayonnaise 4 (1-inch-thick) slices Italian bread
12 slices thick-cut bacon , chopped 3 tablespoons red wine vinegar 4 cups cherry tomatoes , halved
1 (10-ounce) bag chopped romaine lettuce
Salt and pepper
Directions
Adjust oven rack to middle position and heat oven to 475 degrees.
Spread 1/4 cup mayonnaise over both sides of bread slices and transfer to baking sheet. Bake until golden brown, 8 to 10 minutes.
Let cool 5 minutes, then cut into 1-inch croutons.
Cook bacon in large skillet over medium heat until crisp, about 8 minutes.
Transfer to paper towel-lined plate. Discard drippings.
Whisk remaining mayonnaise and vinegar in large bowl.
Add bacon, tomatoes, lettuce, and croutons and toss to combine.
Season with salt and pepper. Serve.
Prosciutto Picnic sandwich
Contributed by: Theresa House
Ingredients
1 sliced loaf of Italian bread
1 round of spreadable greek/mediterranean cheese (or anything spreadably delish)
3 sliced tomatoes
12 lettuce leaves or arrugala
12 slices of red onion
3/4-1 lb prociutto
salt and pepper
Directions
Spread cheese over bottom half slices. Layer lettuce or arrugula, prosciutto, and onions and tomatoes on bottom half. Sprinkle with salt and pepper. Place top slices of bread on top of sandwiches. Secure with toothpicks. Pretty simple, and everyone loves prosciutto!
Ingredients
1 sliced loaf of Italian bread
1 round of spreadable greek/mediterranean cheese (or anything spreadably delish)
3 sliced tomatoes
12 lettuce leaves or arrugala
12 slices of red onion
3/4-1 lb prociutto
salt and pepper
Directions
Spread cheese over bottom half slices. Layer lettuce or arrugula, prosciutto, and onions and tomatoes on bottom half. Sprinkle with salt and pepper. Place top slices of bread on top of sandwiches. Secure with toothpicks. Pretty simple, and everyone loves prosciutto!
Overnight Layered Salad
Contributed by: Carlene Richards
Ingredients
One medium head of lettuce
½ cup thinly sliced green onion (optional)
1 cup thinly sliced celery
One 8-oz can water chestnuts, drained and chopped slightly
One 10-oz package frozen peas
2 cups mayonnaise (Do not substitute salad dressing-doesn’t taste the same.)
2 tsp sugar
½ cup grated Parmesan cheese
¼ tsp garlic powder
¾ lb bacon crisply fried and crumbled
Directions
Assemble the salad the night before.
Shred one medium head lettuce and place in shallow serving dish
Top with green onion (optional), celery, water chestnuts, and frozen peas
Spread mayonnaise evenly over the top.
Sprinkle with sugar, Parmesan cheese, and garlic powder
Cover and chill in refrigerator as long as 24 hours.
Just before serving, sprinkle salad with bacon
Ingredients
One medium head of lettuce
½ cup thinly sliced green onion (optional)
1 cup thinly sliced celery
One 8-oz can water chestnuts, drained and chopped slightly
One 10-oz package frozen peas
2 cups mayonnaise (Do not substitute salad dressing-doesn’t taste the same.)
2 tsp sugar
½ cup grated Parmesan cheese
¼ tsp garlic powder
¾ lb bacon crisply fried and crumbled
Directions
Assemble the salad the night before.
Shred one medium head lettuce and place in shallow serving dish
Top with green onion (optional), celery, water chestnuts, and frozen peas
Spread mayonnaise evenly over the top.
Sprinkle with sugar, Parmesan cheese, and garlic powder
Cover and chill in refrigerator as long as 24 hours.
Just before serving, sprinkle salad with bacon
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