Monday, November 21, 2011
Tuesday, November 15, 2011
RECIPE NAME: EASY FRUIT TARTS
INGREDIENTS:
1 pkg. pie crust
2 pkgs. cream cheese
2/3 cup powdered sugar
assorted fruit
HOW TO MAKE THIS:
Cut out small shapes from the pie crust (I used 3 crusts and had approximately 50 tarts) and bake according to package directions until lightly browned. Mine took 7 minutes. Cool.
With a mixer cream the cream cheese and powdered sugar. Spread on the cooled shape and arrange your favorite fruits.
MY NAME: Susan Martin
INGREDIENTS:
1 pkg. pie crust
2 pkgs. cream cheese
2/3 cup powdered sugar
assorted fruit
HOW TO MAKE THIS:
Cut out small shapes from the pie crust (I used 3 crusts and had approximately 50 tarts) and bake according to package directions until lightly browned. Mine took 7 minutes. Cool.
With a mixer cream the cream cheese and powdered sugar. Spread on the cooled shape and arrange your favorite fruits.
MY NAME: Susan Martin
Monday, November 14, 2011
RECIPE NAME: SPICED ROSEMARY NUTS
INGREDIENTS:
2 1/2 cups mixed raw nuts such as pecans, walnuts & peanuts
2 Tbs. olive oil
1 1/2 Tbs. chopped fresh rosemary
1 Tbs. sugar
1 1/2 tsp. salt
1 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
1 1/2 tsp. ground cumin
HOW TO MAKE THIS:
Preheat oven to 300 degrees. Place the nuts in a bowl. In a small, heavy saucepan over medium-low, warm the olive oil. Add rosemary and stir until aromatic, about 1 minute. Pour the seasoned oil over the nuts. Add the sugar, cumin, salt, black pepper and cayenne and stir to coat the nuts evenly. Transfer the nuts to a baking pan. Bake, stirring occasionally until the nuts are toasted about 20 minutes. Transfer to a plate and let cool completely. Store the nuts in an airtight container at room temperature for up to 4 days. Makes about 2 1/2 cups.
MY NAME: Laura Russell
INGREDIENTS:
2 1/2 cups mixed raw nuts such as pecans, walnuts & peanuts
2 Tbs. olive oil
1 1/2 Tbs. chopped fresh rosemary
1 Tbs. sugar
1 1/2 tsp. salt
1 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
1 1/2 tsp. ground cumin
HOW TO MAKE THIS:
Preheat oven to 300 degrees. Place the nuts in a bowl. In a small, heavy saucepan over medium-low, warm the olive oil. Add rosemary and stir until aromatic, about 1 minute. Pour the seasoned oil over the nuts. Add the sugar, cumin, salt, black pepper and cayenne and stir to coat the nuts evenly. Transfer the nuts to a baking pan. Bake, stirring occasionally until the nuts are toasted about 20 minutes. Transfer to a plate and let cool completely. Store the nuts in an airtight container at room temperature for up to 4 days. Makes about 2 1/2 cups.
MY NAME: Laura Russell
RECIPE NAME: CRANBERRY WHITE CHOCOLATE SHORTBREAD COOKIES
INGREDIENTS:
2 cups butter
1 cup sugar
4 cups flour
cranberries
White chocolate
HOW TO MAKE THIS:
Beat butter with sugar and then stir in flour. Stir in a few handfuls of cranberries and white chocolate (Baker's baking chocolate chopped). Bake at 350 degrees for 10-14 minutes or until lightly browned!
MY NAME: Christine Thomson
INGREDIENTS:
2 cups butter
1 cup sugar
4 cups flour
cranberries
White chocolate
HOW TO MAKE THIS:
Beat butter with sugar and then stir in flour. Stir in a few handfuls of cranberries and white chocolate (Baker's baking chocolate chopped). Bake at 350 degrees for 10-14 minutes or until lightly browned!
MY NAME: Christine Thomson
RECIPE NAME: OREO CAKE BALLS
INGREDIENTS:
1 pkg. oreos, crushed
1-8 oz. cream cheese, softened
candy coating of your choice
HOW TO MAKE THIS:
Mix cream cheese with Oreos until you have a well mixed ball of dough - chill. Shape into balls and dip in a candy coating. Place on wax paper and chill.
MY NAME: Christine Thomson
INGREDIENTS:
1 pkg. oreos, crushed
1-8 oz. cream cheese, softened
candy coating of your choice
HOW TO MAKE THIS:
Mix cream cheese with Oreos until you have a well mixed ball of dough - chill. Shape into balls and dip in a candy coating. Place on wax paper and chill.
MY NAME: Christine Thomson
RECIPE NAME: CREAMY SAUSAGE DIP
INGREDIENTS:
1 lb. ground sausage
1 block cream cheese
1 can rotel
HOW TO MAKE THIS:
Brown your sausage and drain. Add sausage, cream cheese, and rotel to the (most wonderful) crock-pot. Cream cheese will melt gradually. Serve warm with chips or bread.
MY TIP: I ALWAYS end up doubling this because it is a crowd pleaser!
MY NAME: Lyndi Jones
INGREDIENTS:
1 lb. ground sausage
1 block cream cheese
1 can rotel
HOW TO MAKE THIS:
Brown your sausage and drain. Add sausage, cream cheese, and rotel to the (most wonderful) crock-pot. Cream cheese will melt gradually. Serve warm with chips or bread.
MY TIP: I ALWAYS end up doubling this because it is a crowd pleaser!
MY NAME: Lyndi Jones
RECIPE NAME: PUMPKIN COOKIES WITH CARAMEL FROSTING
INGREDIENTS:
COOKIES:
1 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 egg
1 tsp. vanilla
1 tsp. baking soda
1 Tbs. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. salt
2 cups all purpose flour
FROSTING:
3 Tbs. butter
1/4 cup heavy cream
1 cup confectioner's sugar
1 tsp. vanilla
1/2 cup packed brown sugar
Pinch of salt
HOW TO MAKE THIS:
Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin. In medium bowl, sift together baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well. Drop by heaping tablespoons onto a slightly greased cookie sheet. Bake for 10-12 minutes.
FROSTING:
In a medium saucepan, combine butter, cream and brown sugar over medium heat. Cook, stirring occasionally, until mixture just begins to boil. Remove from heat and stir in vanilla. When cool, stir in confectioner's sugar. Spread over cooled cookie dough. Can be sticky so you can let chill before scooping. Also after scooping, can be frozen for later use. After cooking, you can use a glass to flatten them a little.
MY NAME: Martha Brown
INGREDIENTS:
COOKIES:
1 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 egg
1 tsp. vanilla
1 tsp. baking soda
1 Tbs. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. salt
2 cups all purpose flour
FROSTING:
3 Tbs. butter
1/4 cup heavy cream
1 cup confectioner's sugar
1 tsp. vanilla
1/2 cup packed brown sugar
Pinch of salt
HOW TO MAKE THIS:
Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin. In medium bowl, sift together baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well. Drop by heaping tablespoons onto a slightly greased cookie sheet. Bake for 10-12 minutes.
FROSTING:
In a medium saucepan, combine butter, cream and brown sugar over medium heat. Cook, stirring occasionally, until mixture just begins to boil. Remove from heat and stir in vanilla. When cool, stir in confectioner's sugar. Spread over cooled cookie dough. Can be sticky so you can let chill before scooping. Also after scooping, can be frozen for later use. After cooking, you can use a glass to flatten them a little.
MY NAME: Martha Brown
RECIPE NAME: MINI SAUSAGE TARTS
INGREDIENTS:
1 lb.s sausage, browned & drained
1 cup ranch dressing
1-8oz. pkg. shredded cheese (Mexican blend)
4 pkgs. phyllo shells (mini-cups)
Optional: chopped black olives or jalapenos or pepper.
HOW TO MAKE THIS:
Preheat oven to 350 degrees. Brown & drain the sausage. Mix sausage, cheese and ranch in a bowl. When ready to bake, scoop (with a spoon) into phyllo shells. Bake for 10-12 minutes on an ungreased baking sheet.
MY TIP: Sausage mix can be pre-made and frozen. When ready to use, defrost in fridge until scoopable.
MY NAME: Martha Brown
INGREDIENTS:
1 lb.s sausage, browned & drained
1 cup ranch dressing
1-8oz. pkg. shredded cheese (Mexican blend)
4 pkgs. phyllo shells (mini-cups)
Optional: chopped black olives or jalapenos or pepper.
HOW TO MAKE THIS:
Preheat oven to 350 degrees. Brown & drain the sausage. Mix sausage, cheese and ranch in a bowl. When ready to bake, scoop (with a spoon) into phyllo shells. Bake for 10-12 minutes on an ungreased baking sheet.
MY TIP: Sausage mix can be pre-made and frozen. When ready to use, defrost in fridge until scoopable.
MY NAME: Martha Brown
RECIPE NAME: EASY CHUNKY SALSA
INGREDIENTS:
4 cans Hunts Petite Diced Tomatoes (drained)
2 cans chopped green chili's (drained)
2 small cans chopped black olives
2-3 bunches chopped green onions with stems
3 Tbs. garlic salt
2 Tbs. vinegar
1 Tbs. extra virgin olive oil
HOW TO MAKE THIS:
Place all ingredients into a bowl. Mix well. Chill in the refrigerator for at least an hour, covered with plastic wrap, stirring every once in a while. Taste to see if the amount of the last 3 ingredients suit your taste. If not, just experiment and you'll get the right combination of vinegar, garlic salt, and olive oil. Sometimes I add a 1/2 cup of cilantro, too. You can also add jalapenos if you like "heat"!
MY NAME: Debi Lokey
INGREDIENTS:
4 cans Hunts Petite Diced Tomatoes (drained)
2 cans chopped green chili's (drained)
2 small cans chopped black olives
2-3 bunches chopped green onions with stems
3 Tbs. garlic salt
2 Tbs. vinegar
1 Tbs. extra virgin olive oil
HOW TO MAKE THIS:
Place all ingredients into a bowl. Mix well. Chill in the refrigerator for at least an hour, covered with plastic wrap, stirring every once in a while. Taste to see if the amount of the last 3 ingredients suit your taste. If not, just experiment and you'll get the right combination of vinegar, garlic salt, and olive oil. Sometimes I add a 1/2 cup of cilantro, too. You can also add jalapenos if you like "heat"!
MY NAME: Debi Lokey
RECIPE NAME: NUTELLA COOKIES
INGREDIENTS:
1 cup Nutella
1/2 cups sugar
1 cup all-purpose flour
1 whole egg
HOW TO MAKE THIS:
Preheat oven to 350 degrees. Blend all ingredients together well. Form into 1" balls. Place on a cookie sheet. Press down firmly with the bottom of a glass. Bake 7-8 minutes or until set. Cool.
MY NAME: Mary Perry
INGREDIENTS:
1 cup Nutella
1/2 cups sugar
1 cup all-purpose flour
1 whole egg
HOW TO MAKE THIS:
Preheat oven to 350 degrees. Blend all ingredients together well. Form into 1" balls. Place on a cookie sheet. Press down firmly with the bottom of a glass. Bake 7-8 minutes or until set. Cool.
MY NAME: Mary Perry
RECIPE NAME: PECAN TOFFEE
INGREDIENTS:
1 cup butter
1 1/2 cup sugar
1 Tbs. white corn syrup
8-oz. Hersey chocolate
3 Tbs. water
1 cup pecans
HOW TO MAKE THIS:
Melt butter in large heavy saucepan. Add sugar, syrup, water, and coarsely chopped pecans. Cook over medium heat to 300 degrees. Spread out quickly onto a buttered cookie sheet. Break chocolate and place over toffee - heat will melt it. Spread evenly. Allow to cool and break into pieces. Store in airtight container.
MY NAME: Roberta Dockery
INGREDIENTS:
1 cup butter
1 1/2 cup sugar
1 Tbs. white corn syrup
8-oz. Hersey chocolate
3 Tbs. water
1 cup pecans
HOW TO MAKE THIS:
Melt butter in large heavy saucepan. Add sugar, syrup, water, and coarsely chopped pecans. Cook over medium heat to 300 degrees. Spread out quickly onto a buttered cookie sheet. Break chocolate and place over toffee - heat will melt it. Spread evenly. Allow to cool and break into pieces. Store in airtight container.
MY NAME: Roberta Dockery
RECIPE NAME: CHOCOLATE CHERRY BALLS
INGREDIENTS:
Fudge cake mix
1 can cherry pie filling
1 can fudge frosting
chocolate candy coating
chocolate sprinkles
HOW TO MAKE THIS:
Mix the first 3 ingredients together well. Chill in freezer. Dip top half in melted chocolate and then sprinkle with sprinkles. Serve with vanilla ice cream.
MY NAME: Janna Stegall
INGREDIENTS:
Fudge cake mix
1 can cherry pie filling
1 can fudge frosting
chocolate candy coating
chocolate sprinkles
HOW TO MAKE THIS:
Mix the first 3 ingredients together well. Chill in freezer. Dip top half in melted chocolate and then sprinkle with sprinkles. Serve with vanilla ice cream.
MY NAME: Janna Stegall
RECIPE NAME: APPLE COBBLER DESSERT
INGREDIENTS:
2 cans apple pie filling
1/2 cup raisins
cinnamon
sugar
brown sugar
1 yellow cake mix
1 1/2 cups oatmeal
1 1/2 sticks butter
pecans
dark rum (Shhhhh........don't tell anyone!)
HOW TO MAKE THIS:
Soak raising overnight in enough rum to cover (I won't tell if you won't!) Put apple pie filling in a 13x9 pan. Add raising and rum to apples - distribute evenly (remember, mum's the word). Sprinkle cinnamon and white sugar on top of apples. Put cake mix in a bowl and add oatmeal and 1/4 cup brown sugar. Add 1/2 cup chopped pecan. Mix ingredients and break up any large clumps. Pour cake mix over apples and smooth. Pour melted butter over top making sure no dry cake mix areas are left. Gently tilt pan or use a spoon to distribute butter. Sprinkle brown sugar and more pecans on top. Bake at 350 degrees for 45 minutes or until top is nicely browned.
MY TIP: I used Lucky Leaf pie filling because it is mostly apples and not just a lot of glop!
MY NAME: Brian Tucker
INGREDIENTS:
2 cans apple pie filling
1/2 cup raisins
cinnamon
sugar
brown sugar
1 yellow cake mix
1 1/2 cups oatmeal
1 1/2 sticks butter
pecans
dark rum (Shhhhh........don't tell anyone!)
HOW TO MAKE THIS:
Soak raising overnight in enough rum to cover (I won't tell if you won't!) Put apple pie filling in a 13x9 pan. Add raising and rum to apples - distribute evenly (remember, mum's the word). Sprinkle cinnamon and white sugar on top of apples. Put cake mix in a bowl and add oatmeal and 1/4 cup brown sugar. Add 1/2 cup chopped pecan. Mix ingredients and break up any large clumps. Pour cake mix over apples and smooth. Pour melted butter over top making sure no dry cake mix areas are left. Gently tilt pan or use a spoon to distribute butter. Sprinkle brown sugar and more pecans on top. Bake at 350 degrees for 45 minutes or until top is nicely browned.
MY TIP: I used Lucky Leaf pie filling because it is mostly apples and not just a lot of glop!
MY NAME: Brian Tucker
Saturday, November 12, 2011
RECIPE NAME: COOKIE DOUGH DIP RECIPE
INGREDIENTS:
1-8 oz. pkg. cream cheese, softened
1/2 cup butter, softened
1 cup powdered sugar
2 Tbs. brown sugar
1 1/2 tsp. vanilla
1 cup milk chocolate chips
1 cup toffee bits
HOW TO MAKE THIS:
Cream together cream cheese and butter. Add all remaining ingredients and mix until well-combined. Serve with graham crackers.
MY NAME: Marcia Browder
INGREDIENTS:
1-8 oz. pkg. cream cheese, softened
1/2 cup butter, softened
1 cup powdered sugar
2 Tbs. brown sugar
1 1/2 tsp. vanilla
1 cup milk chocolate chips
1 cup toffee bits
HOW TO MAKE THIS:
Cream together cream cheese and butter. Add all remaining ingredients and mix until well-combined. Serve with graham crackers.
MY NAME: Marcia Browder
RECIPE NAME: SOUTHWESTERN CHICKEN SOUP
INGREDIENTS:
1-16oz. jar Arriba Roasted Mexican Red Salsa (mild or medium)
3 cups chopped cooked chicken (I used a roasted chicken
1-15 oz. can Cannellini Beans (drained)
2 chicken broth
1 tsp. ground cumin
1 tsp. fresh garlic
OPTIONAL TOPPINGS:
Chopped green onions, sour cream and chips
HOW TO MAKE THIS:
Empty salsa into a large pan, cook over medium heat about two minutes. Add chicken, beans, broth garlic and cumin. Simmer 20 minutes! Enjoy!
MY NAME: Janna Stegall
INGREDIENTS:
1-16oz. jar Arriba Roasted Mexican Red Salsa (mild or medium)
3 cups chopped cooked chicken (I used a roasted chicken
1-15 oz. can Cannellini Beans (drained)
2 chicken broth
1 tsp. ground cumin
1 tsp. fresh garlic
OPTIONAL TOPPINGS:
Chopped green onions, sour cream and chips
HOW TO MAKE THIS:
Empty salsa into a large pan, cook over medium heat about two minutes. Add chicken, beans, broth garlic and cumin. Simmer 20 minutes! Enjoy!
MY NAME: Janna Stegall
RECIPE NAME: MINTED BROWNIE BITES
INGREDIENTS:
1 box brownie mix
2 boxes Junior mints
Powdered sugar
Mini muffin baking cups
HOW TO MAKE THIS:
Prepare brownie batter according to package directions. Place mini-muffin wrappers in pan. Pour brownie batter into a plastic "baggie" and seal tightly. Clip a bottom corner making a small hole to allow you to fill each mini muffin wrapper 2/3 full. Press 1 Junior mint into the middle of each brownie (without pushing to the bottom). Bake at 350 degrees for approximately 13-15 minutes. Do not over bake! When brownies are cool, sprinkle tops with powdered sugar if desired.
MY NAME: Cathy Cates
INGREDIENTS:
1 box brownie mix
2 boxes Junior mints
Powdered sugar
Mini muffin baking cups
HOW TO MAKE THIS:
Prepare brownie batter according to package directions. Place mini-muffin wrappers in pan. Pour brownie batter into a plastic "baggie" and seal tightly. Clip a bottom corner making a small hole to allow you to fill each mini muffin wrapper 2/3 full. Press 1 Junior mint into the middle of each brownie (without pushing to the bottom). Bake at 350 degrees for approximately 13-15 minutes. Do not over bake! When brownies are cool, sprinkle tops with powdered sugar if desired.
MY NAME: Cathy Cates
Friday, November 11, 2011
RECIPE NAME: SIZZLING BACON-WRAPPED APRICOTS WITH CRANBERRY GLAZE
INGREDIENTS:
1 1/2 cups cranberry juice
2 tsp. cornstarch
2 tsp. water
3/4 tsp. whole grain mustard
1 1/2 tsp. ground nutmeg
12 slices maple flavored bacon strips cut in halves
24 dried apricots
HOW TO MAKE THIS:
In a medium saucepan, bring to a boil Cranberry juice. Cook until juice is reduced to one cup. Combine cornstarch, water, mustard, and brown sugar. Whisk in juice. Bring to a boil until sauce thickens.
Line a shallow baking pan with foil. Set wire rack and spray with cooking spray. Wrap apricots with bacon. Brush each one with the glaze.
Broil 5-6 inches from heat for 3-7 minutes or until crispy turning once. Serve warm with reserved glaze.
MY NAME: Cindy Medlicott
INGREDIENTS:
1 1/2 cups cranberry juice
2 tsp. cornstarch
2 tsp. water
3/4 tsp. whole grain mustard
1 1/2 tsp. ground nutmeg
12 slices maple flavored bacon strips cut in halves
24 dried apricots
HOW TO MAKE THIS:
In a medium saucepan, bring to a boil Cranberry juice. Cook until juice is reduced to one cup. Combine cornstarch, water, mustard, and brown sugar. Whisk in juice. Bring to a boil until sauce thickens.
Line a shallow baking pan with foil. Set wire rack and spray with cooking spray. Wrap apricots with bacon. Brush each one with the glaze.
Broil 5-6 inches from heat for 3-7 minutes or until crispy turning once. Serve warm with reserved glaze.
MY NAME: Cindy Medlicott
RECIPE NAME: CHICKEN ON A STICK
INGREDIENTS:
24 wooden skewers
1/2 cup chili sauce
2 tsp. hot pepper sauce
1 Tbs. Worcestershire sauce
1 Tbs. oil
1/3 cup brown sugar
1 tsp. salt
24 Chicken tenders, about 2 lbs.
8 oz. Blue Cheese dressing
1/2 cup finely chopped celery
2 Tbs. finely chopped onion
HOW TO MAKE THIS:
Preheat oven to 400*. In a medium bowl, combine chili sauce, Worcestershire, hot pepper sauce, oil, brown sugar and salt. Thread each tender onto a skewer, leaving one inch at each end. Arrange skewers in a greased 10x15 jelly roll pan. Brush chicken with half of the sauce mixture. Bake 10 minutes. Turn skewers over and brush with remaining sauce mixture. Bake 10 minutes longer until no longer pink in the center. Meanwhile, prepare dipping sauce by combining dressing, celery, and onion. Serve with chicken.
MY TIP: This can also be done with boneless, skinless chicken thighs and is a little more moist.
MY NAME: Kim Moody
INGREDIENTS:
24 wooden skewers
1/2 cup chili sauce
2 tsp. hot pepper sauce
1 Tbs. Worcestershire sauce
1 Tbs. oil
1/3 cup brown sugar
1 tsp. salt
24 Chicken tenders, about 2 lbs.
8 oz. Blue Cheese dressing
1/2 cup finely chopped celery
2 Tbs. finely chopped onion
HOW TO MAKE THIS:
Preheat oven to 400*. In a medium bowl, combine chili sauce, Worcestershire, hot pepper sauce, oil, brown sugar and salt. Thread each tender onto a skewer, leaving one inch at each end. Arrange skewers in a greased 10x15 jelly roll pan. Brush chicken with half of the sauce mixture. Bake 10 minutes. Turn skewers over and brush with remaining sauce mixture. Bake 10 minutes longer until no longer pink in the center. Meanwhile, prepare dipping sauce by combining dressing, celery, and onion. Serve with chicken.
MY TIP: This can also be done with boneless, skinless chicken thighs and is a little more moist.
MY NAME: Kim Moody
RECIPE NAME: TOFFEE BUTTER CRUNCH
INGREDIENTS:
1 cup butter
1 cup sugar
3 Tbs. water
1 Tbs. light-colored corn syrup
1 cup semisweet chocolate pieces
1/2 cup finely chopped pecans or almonds, toasted
HOW TO MAKE THIS:
Line a 15x10x1 inch baking pan with foil, extending foil over edges of pan; set pan aside. Butter the sides of a 2-quart heavy saucepan. In saucepan, melt butter, add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290*F, soft-crack stage (about 15 minutes). (Adjust heat as necessary to maintain a steady boil.) Watch carefully after 280*F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan, spreading quickly.
Let candy stand about 2 minutes or until set; sprinkle with chocolate pieces. Let stand 1 to 2 minutes. When chocolate pieces has softened, spread over candy. Sprinkle with nuts. Chill about 20 minutes or until firm. When firm, use foil to lift it out of pan; break into pieces. Store tightly covered in the refrigerator for up to 3 weeks.
MY TIP: Recipe is from the Better Homes & Gardens Cookbook! I do not always add the nuts on top!
MY NAME: Ashley Brown
INGREDIENTS:
1 cup butter
1 cup sugar
3 Tbs. water
1 Tbs. light-colored corn syrup
1 cup semisweet chocolate pieces
1/2 cup finely chopped pecans or almonds, toasted
HOW TO MAKE THIS:
Line a 15x10x1 inch baking pan with foil, extending foil over edges of pan; set pan aside. Butter the sides of a 2-quart heavy saucepan. In saucepan, melt butter, add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290*F, soft-crack stage (about 15 minutes). (Adjust heat as necessary to maintain a steady boil.) Watch carefully after 280*F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan, spreading quickly.
Let candy stand about 2 minutes or until set; sprinkle with chocolate pieces. Let stand 1 to 2 minutes. When chocolate pieces has softened, spread over candy. Sprinkle with nuts. Chill about 20 minutes or until firm. When firm, use foil to lift it out of pan; break into pieces. Store tightly covered in the refrigerator for up to 3 weeks.
MY TIP: Recipe is from the Better Homes & Gardens Cookbook! I do not always add the nuts on top!
MY NAME: Ashley Brown
RECIPE NAME: CHEESE CAKE
INGREDIENTS:
2 cups graham cracker crumbs
2 sticks margarine, melted & cooled
3 (8 oz.) pkg. cream cheese
5 eggs
1 cup sugar
1 1/2 tsp. vanilla
1 pt. sour cream
1/2 cup sugar
1 1/2 tsp. vanilla
HOW TO MAKE THIS:
Combine graham cracker crumbs and margarine. Then press into 9x13 inch pan. Cream the cream cheese. Add eggs, one at a time, beating after each. Add sugar and vanilla. Pour into pan and bake at 350 degrees for 25 minutes. Cool for 5-10 minutes. Mix the sour cream with 1/2 cup sugar and 1 1/2 tsp. vanilla. Pour over top of cake and return to oven for 15 minutes.
MY NAME: Sherry Hickerson
INGREDIENTS:
2 cups graham cracker crumbs
2 sticks margarine, melted & cooled
3 (8 oz.) pkg. cream cheese
5 eggs
1 cup sugar
1 1/2 tsp. vanilla
1 pt. sour cream
1/2 cup sugar
1 1/2 tsp. vanilla
HOW TO MAKE THIS:
Combine graham cracker crumbs and margarine. Then press into 9x13 inch pan. Cream the cream cheese. Add eggs, one at a time, beating after each. Add sugar and vanilla. Pour into pan and bake at 350 degrees for 25 minutes. Cool for 5-10 minutes. Mix the sour cream with 1/2 cup sugar and 1 1/2 tsp. vanilla. Pour over top of cake and return to oven for 15 minutes.
MY NAME: Sherry Hickerson
Thursday, November 10, 2011
RECIPE NAME: JALAPENO CHEESE BALL
INGREDIENTS:
1 Kraft Old English sharp cheddar
1-8 oz. cream cheese-softened
1 tsp. garlic powder
1 tsp. onion powder
8-10 jalapenos chopped
pecans
HOW TO MAKE THIS:
Blend Kraft Old English sharp cheddar and cream cheese together with a fork. Add and blend garlic powder and onion powder. Add a little jalapeno juice and 8-10 chopped jalapeno slices to taste. Mix and shape and then pat chopped pecans onto cheese ball. Can be served then or make the day before (refrigerate) and serve with triscuits.
MY NAME: Cathy Tudor
INGREDIENTS:
1 Kraft Old English sharp cheddar
1-8 oz. cream cheese-softened
1 tsp. garlic powder
1 tsp. onion powder
8-10 jalapenos chopped
pecans
HOW TO MAKE THIS:
Blend Kraft Old English sharp cheddar and cream cheese together with a fork. Add and blend garlic powder and onion powder. Add a little jalapeno juice and 8-10 chopped jalapeno slices to taste. Mix and shape and then pat chopped pecans onto cheese ball. Can be served then or make the day before (refrigerate) and serve with triscuits.
MY NAME: Cathy Tudor
RECIPE NAME: PUMPKIN MARBLE CHEESECAKE
INGREDIENTS:
CRUST:
1 1/2 cups gingersnap crumbs
1/2 cup finely chopped pecans
1/3 cup margarine, melted
FILLING:
2 pkg. (8 oz. each) Philadelphia Brand cream cheese, softened
3/4 cup sugar, divided
1 tsp. vanilla
3 eggs
1 cup canned pumpkin
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg
HOW TO MAKE THIS:
CRUST:
Mix crumbs, pecans and margarine; press onto bottom and 1 1/2 inches up sides of a 9-inch spring form pan. Bake 10 minutes in a 350 degree oven.
FILLING:
Beat cream cheese, 1/2 cup sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Reserve 1 cup batter. Add remaining sugar, pumpkin and spices to remaining batter; mix well.
Spoon pumpkin and cream cheese batters alternately over crust; cut through batters with knife several times for marble effect. Bake 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate. Makes 10-12 servings.
MY NAME: Shirley Sawyer
INGREDIENTS:
CRUST:
1 1/2 cups gingersnap crumbs
1/2 cup finely chopped pecans
1/3 cup margarine, melted
FILLING:
2 pkg. (8 oz. each) Philadelphia Brand cream cheese, softened
3/4 cup sugar, divided
1 tsp. vanilla
3 eggs
1 cup canned pumpkin
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg
HOW TO MAKE THIS:
CRUST:
Mix crumbs, pecans and margarine; press onto bottom and 1 1/2 inches up sides of a 9-inch spring form pan. Bake 10 minutes in a 350 degree oven.
FILLING:
Beat cream cheese, 1/2 cup sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Reserve 1 cup batter. Add remaining sugar, pumpkin and spices to remaining batter; mix well.
Spoon pumpkin and cream cheese batters alternately over crust; cut through batters with knife several times for marble effect. Bake 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate. Makes 10-12 servings.
MY NAME: Shirley Sawyer
RECIPE NAME: CRUNCHY CHOCOLATE MINT BALLS
INGREDIENTS:
1 pkg. (100z.) mint chocolate chips
1/4 cup butter, softened
1 can sweetened condensed milk
1 1/4 cups chocolate wafer crumbs (about 22 wafers)
White jimmies
HOW TO MAKE THIS:
In a double boiler, melt chips and butter, stir until smooth. Stir in milk. Add wafer crumbs; mix to coat. Refrigerate for 1 hour or until easy to handle.
Roll in 1-inch balls; roll in jimmies.
Store in a plastic container. May be frozen up to 3 months.
MY NAME: Janna Stegall
INGREDIENTS:
1 pkg. (100z.) mint chocolate chips
1/4 cup butter, softened
1 can sweetened condensed milk
1 1/4 cups chocolate wafer crumbs (about 22 wafers)
White jimmies
HOW TO MAKE THIS:
In a double boiler, melt chips and butter, stir until smooth. Stir in milk. Add wafer crumbs; mix to coat. Refrigerate for 1 hour or until easy to handle.
Roll in 1-inch balls; roll in jimmies.
Store in a plastic container. May be frozen up to 3 months.
MY NAME: Janna Stegall
RECIPE NAME: CARAMEL CHESS TASSIES
INGREDIENTS:
1 1/2 (15 oz.) packages refrigerated pie crusts
1/2 cup butter, softened
1 1/2 cups firmly packed light brown sugar
3 large eggs
1/4 cup buttermilk
2 tsp. vanilla extract
1 Tbs. all-purpose flour
Powdered sugar (optional)
Whipped cream
HOW TO MAKE THIS:
Using a 2 3/4" round cutter, cut 36 circles out of pie crusts. Place in ungreased miniature muffin pans, crimping edges.
FILLING:
Beat butter and brown sugar in a large bowl at medium speed with an electric mixer until fluffy, add eggs 1 at a time beating well after each addition. Stir in flour and buttermilk. Add vanilla, stirring well. Spoon filling evenly into crusts. Bake at 350 degrees for 25 minutes. Remove from pans and cool completely on wire racks. Dust with powdered sugar, if desired. Dollop each serving with whipped cream. Yield: 3 dozen
MY NAME: Cindy Moore
INGREDIENTS:
1 1/2 (15 oz.) packages refrigerated pie crusts
1/2 cup butter, softened
1 1/2 cups firmly packed light brown sugar
3 large eggs
1/4 cup buttermilk
2 tsp. vanilla extract
1 Tbs. all-purpose flour
Powdered sugar (optional)
Whipped cream
HOW TO MAKE THIS:
Using a 2 3/4" round cutter, cut 36 circles out of pie crusts. Place in ungreased miniature muffin pans, crimping edges.
FILLING:
Beat butter and brown sugar in a large bowl at medium speed with an electric mixer until fluffy, add eggs 1 at a time beating well after each addition. Stir in flour and buttermilk. Add vanilla, stirring well. Spoon filling evenly into crusts. Bake at 350 degrees for 25 minutes. Remove from pans and cool completely on wire racks. Dust with powdered sugar, if desired. Dollop each serving with whipped cream. Yield: 3 dozen
MY NAME: Cindy Moore
RECIPE NAME: RED PEPPER HAM ROLL-UPS
INGREDIENTS:
1 (8 oz.) package cream cheese, softened
1 (3 oz.) package cream cheese, softened
2 garlic cloves, finely chopped
1/3 cup finely chopped walnuts, toasted
1/4 cup pitted kalamata or pimiento-stuffed olives, chopped
1/4 tsp. pepper
8 (1/8" thick) slices premium deli ham
54 pitted kalamata olives
HOW TO MAKE THIS:
Beat cream cheese at medium speed with an electric mixer until creamy, stir in garlic and next 4 ingredients.
Spread about 2 tablespoons cream cheese mixture over each slice of ham. Roll up, jelly-roll fashion, starting with the long side. Place roll- ups, seam side down, on a baking sheet. Fill ends of rolls with remaining cream cheese mixture. Cover and freeze roll-ups 20 minutes.
Meanwhile, place olives on small wooden picks.
Using a sharp knife, slice each roll-up into 1"pieces, secure each with 1 olive pick. Cover and chill until ready to serve. Yield: about 4 1/2 dozen.
MY NAME: Cindy Moore
INGREDIENTS:
1 (8 oz.) package cream cheese, softened
1 (3 oz.) package cream cheese, softened
2 garlic cloves, finely chopped
1/3 cup finely chopped walnuts, toasted
1/4 cup pitted kalamata or pimiento-stuffed olives, chopped
1/4 tsp. pepper
8 (1/8" thick) slices premium deli ham
54 pitted kalamata olives
HOW TO MAKE THIS:
Beat cream cheese at medium speed with an electric mixer until creamy, stir in garlic and next 4 ingredients.
Spread about 2 tablespoons cream cheese mixture over each slice of ham. Roll up, jelly-roll fashion, starting with the long side. Place roll- ups, seam side down, on a baking sheet. Fill ends of rolls with remaining cream cheese mixture. Cover and freeze roll-ups 20 minutes.
Meanwhile, place olives on small wooden picks.
Using a sharp knife, slice each roll-up into 1"pieces, secure each with 1 olive pick. Cover and chill until ready to serve. Yield: about 4 1/2 dozen.
MY NAME: Cindy Moore
Wednesday, November 9, 2011
RECIPE NAME: JALAPENO POPPER SPREAD
INGREDIENTS:
1 (8 oz) package cream cheese, softened
1 cup mayonnaise
1 (4 oz) can chopped green chili's, drained
2 ounce canned diced jalapeno peppers, drained
1 cup grated parmesan cheese
HOW TO MAKE THIS:
Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chilies and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with parmesan cheese. Microwave on high until hot, about three minutes. (If you want the cheese browned, heat in a regular oven on 350 degrees for 20-30 minutes.
MY TIP: This is great for last-minute entertaining. It can be served with toasted baguette slices, tortilla chips or crackers. Adjust the spicy level to your taste, we use the whole 4 ounce can of jalapeno peppers to make it hotter. This makes enough for a crowd, but it is easily divided for fewer servings.
MY NAME: Teresa Pierce
INGREDIENTS:
1 (8 oz) package cream cheese, softened
1 cup mayonnaise
1 (4 oz) can chopped green chili's, drained
2 ounce canned diced jalapeno peppers, drained
1 cup grated parmesan cheese
HOW TO MAKE THIS:
Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chilies and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with parmesan cheese. Microwave on high until hot, about three minutes. (If you want the cheese browned, heat in a regular oven on 350 degrees for 20-30 minutes.
MY TIP: This is great for last-minute entertaining. It can be served with toasted baguette slices, tortilla chips or crackers. Adjust the spicy level to your taste, we use the whole 4 ounce can of jalapeno peppers to make it hotter. This makes enough for a crowd, but it is easily divided for fewer servings.
MY NAME: Teresa Pierce
RECIPE NAME: SPICY PECANS
INGREDIENTS:
2 Tbs. butter, melted
1 Tbs. Worcestershire sauce
1/4 tsp. ground red pepper
1/4 tsp. salt
1/4 tsp. garlic powder
2 cups pecan halves
1 Tbs. chili powder
HOW TO MAKE THIS:
Preheat oven to 300 degrees. In a medium bowl, mix butter, Worcestershire sauce, red pepper, salt, and garlic powder. Stir in the pecans and gently toss with chili powder to coat. Spread coated pecans on a medium baking sheet and cook 30 minutes in the preheated oven, stirring approximately every 10 minutes. Cool on waxed paper and enjoy!
MY NAME: Kim Hope
INGREDIENTS:
2 Tbs. butter, melted
1 Tbs. Worcestershire sauce
1/4 tsp. ground red pepper
1/4 tsp. salt
1/4 tsp. garlic powder
2 cups pecan halves
1 Tbs. chili powder
HOW TO MAKE THIS:
Preheat oven to 300 degrees. In a medium bowl, mix butter, Worcestershire sauce, red pepper, salt, and garlic powder. Stir in the pecans and gently toss with chili powder to coat. Spread coated pecans on a medium baking sheet and cook 30 minutes in the preheated oven, stirring approximately every 10 minutes. Cool on waxed paper and enjoy!
MY NAME: Kim Hope
RECIPE NAME: SUGAR-AND-SPICE CANDIED NUTS
INGREDIENTS:
1/3 cup dark-brown sugar
2/3 cup white granulated sugar
1 tsp. kosher salt
Generous pinch of cayenne pepper
1 tsp. ground cinnamon
1 lbs. walnut, pecan halves or whole peeled hazelnuts
1 egg white, room temperature
1 Tbs. water
HOW TO MAKE THIS:
Preheat oven to 300 degrees. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside. Beat egg white and water until frothy but not stiff. Add walnuts, or pecans, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.
MY NAME: Kim Hope
INGREDIENTS:
1/3 cup dark-brown sugar
2/3 cup white granulated sugar
1 tsp. kosher salt
Generous pinch of cayenne pepper
1 tsp. ground cinnamon
1 lbs. walnut, pecan halves or whole peeled hazelnuts
1 egg white, room temperature
1 Tbs. water
HOW TO MAKE THIS:
Preheat oven to 300 degrees. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside. Beat egg white and water until frothy but not stiff. Add walnuts, or pecans, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.
MY NAME: Kim Hope
Tuesday, November 8, 2011
RECIPE NAME: PISTACHIO BISCOTTI
INGREDIENTS:
1 stick (4 oz) unsalted butter, softened
1 cup light brown sugar, packed
6 Tbs. granulated sugar
1 tsp. vanilla
3/4 tsp. finely grated orange zest
1 large egg
1 1/2 cups all-purpose flour
2/3 cup ground almonds (about 4 oz.)
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1 cup shelled unsalted pistachios (about 5 oz.)
HOW TO MAKE THIS:
In a large bowl, using a wooden spoon, beat the butter with the sugars, vanilla and zest until creamy. Beat in the egg. Mix in the flour, almonds, baking powder, cinnamon and salt. Stir in the pistachios.
Form the dough into two 12-inch logs and wrap in waxed paper. Place on a small baking sheet and refrigerate until chilled, about 2 hours.
Preheat the oven to 325 degrees. Line a large heavy baking sheet with parchment paper. Unwrap the logs and set them on the prepared baking sheet at least 3 inches apart. Bake for about 35 minutes, or until golden and dry to the touch. Let cool for about 30 minutes, then cut the logs on the diagonal into 3/4-inch thick slices. Line the baking sheet with fresh parchment and arrange the biscotti on the paper without touching each other. Bake for about 25 minutes, or until golden. Cool on a rack.
Make ahead.....
The logs can be refrigerated overnight or wrapped in aluminum foil and frozen for up to one month. Thaw before baking. Makes about 2 dozen.
MY NAME: Mary Perry
INGREDIENTS:
1 stick (4 oz) unsalted butter, softened
1 cup light brown sugar, packed
6 Tbs. granulated sugar
1 tsp. vanilla
3/4 tsp. finely grated orange zest
1 large egg
1 1/2 cups all-purpose flour
2/3 cup ground almonds (about 4 oz.)
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1 cup shelled unsalted pistachios (about 5 oz.)
HOW TO MAKE THIS:
In a large bowl, using a wooden spoon, beat the butter with the sugars, vanilla and zest until creamy. Beat in the egg. Mix in the flour, almonds, baking powder, cinnamon and salt. Stir in the pistachios.
Form the dough into two 12-inch logs and wrap in waxed paper. Place on a small baking sheet and refrigerate until chilled, about 2 hours.
Preheat the oven to 325 degrees. Line a large heavy baking sheet with parchment paper. Unwrap the logs and set them on the prepared baking sheet at least 3 inches apart. Bake for about 35 minutes, or until golden and dry to the touch. Let cool for about 30 minutes, then cut the logs on the diagonal into 3/4-inch thick slices. Line the baking sheet with fresh parchment and arrange the biscotti on the paper without touching each other. Bake for about 25 minutes, or until golden. Cool on a rack.
Make ahead.....
The logs can be refrigerated overnight or wrapped in aluminum foil and frozen for up to one month. Thaw before baking. Makes about 2 dozen.
MY NAME: Mary Perry
Monday, November 7, 2011
RECIPE NAME: HOT BEAN & CHEESE DIP
INGREDIENTS:
1 can refried beans
2 cups grated yellow & white cheese
1-8oz. package cream cheese
1-8 oz. carton sour cream
2 Tbs. taco seasoning
HOW TO MAKE THIS:
Mix all ingredients well, and bake in an 8x8 or 9x9 baking dish for 30 minutes at 350 degrees.
MY NAME: Bonnie Peeters
INGREDIENTS:
1 can refried beans
2 cups grated yellow & white cheese
1-8oz. package cream cheese
1-8 oz. carton sour cream
2 Tbs. taco seasoning
HOW TO MAKE THIS:
Mix all ingredients well, and bake in an 8x8 or 9x9 baking dish for 30 minutes at 350 degrees.
MY NAME: Bonnie Peeters
RECIPE NAME: GYPSY STEW
INGREDIENTS:
1 lb. hamburger meat
3 cans ABC soup
1 cup instant rice
HOW TO MAKE THIS:
Brown hamburger meat. While meat cooks, make rice as directed on box. Drain grease from meat and add soup. Cook on medium heat till warm. Add rice to meat/soup mixture. Stir and serve.
MY NAME: Michelle Faries
INGREDIENTS:
1 lb. hamburger meat
3 cans ABC soup
1 cup instant rice
HOW TO MAKE THIS:
Brown hamburger meat. While meat cooks, make rice as directed on box. Drain grease from meat and add soup. Cook on medium heat till warm. Add rice to meat/soup mixture. Stir and serve.
MY NAME: Michelle Faries
RECIPE NAME: PUMPKIN BREAD
INGREDIENTS:
2 cups fresh cooked pumpkin or 1-16 ounce can of canned pumpkin
3 1/2 cups all-purpose flour
2 tsp. baking soda
3 cups sugar or 3 cups of Splenda or a 50:50 mix of the two
4 eggs, beaten
1 cup vegetable oil
1 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
1/2 tsp. allspice
1 cup chopped pecans (optional)
1/2 cup raisins (optional)
Water: 1/2 cup water if you are using fresh cooked pumpkin or
2/3 cup water if you are using commercial canned pumpkin
HOW TO MAKE THIS:
Preheat oven to 350 degrees. In a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar (or Splenda). Add the eggs, water, oil and pumpkin. Mix either by hand or with a mixer. Pour into two lightly greased and floured 9x5 loaf pans. Or, use muffin pans if you want muffins instead of loaves! Bake approximately 1 hour at 350 degrees. The test for done ness if the knife test: when a clean knife can be stuck in and removed cleanly. Remove from the oven and cool slightly (10 minutes). Then take out of pans to let cool on a rack.
Pumpkin bread tastes better if you wrap it in plastic wrap (Saran wrap, cling film), refrigerate it and wait until the following day to eat it. It keeps well in the refrigerator and can be frozen.
MY NAME: Sara McWatters
INGREDIENTS:
2 cups fresh cooked pumpkin or 1-16 ounce can of canned pumpkin
3 1/2 cups all-purpose flour
2 tsp. baking soda
3 cups sugar or 3 cups of Splenda or a 50:50 mix of the two
4 eggs, beaten
1 cup vegetable oil
1 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
1/2 tsp. allspice
1 cup chopped pecans (optional)
1/2 cup raisins (optional)
Water: 1/2 cup water if you are using fresh cooked pumpkin or
2/3 cup water if you are using commercial canned pumpkin
HOW TO MAKE THIS:
Preheat oven to 350 degrees. In a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar (or Splenda). Add the eggs, water, oil and pumpkin. Mix either by hand or with a mixer. Pour into two lightly greased and floured 9x5 loaf pans. Or, use muffin pans if you want muffins instead of loaves! Bake approximately 1 hour at 350 degrees. The test for done ness if the knife test: when a clean knife can be stuck in and removed cleanly. Remove from the oven and cool slightly (10 minutes). Then take out of pans to let cool on a rack.
Pumpkin bread tastes better if you wrap it in plastic wrap (Saran wrap, cling film), refrigerate it and wait until the following day to eat it. It keeps well in the refrigerator and can be frozen.
MY NAME: Sara McWatters
RECIPE NAME: CHEESE STUFFED DATES WITH PROSCIUTTO
INGREDIENTS:
1/4 cup (2 ozs.) goat cheese, at room temperature
1/4 cup (2 ozs.) mascarpone cheese, at room temperature
1/4 cup finely chopped fresh basil leaves
Kosher salt and freshly ground black pepper
16 Medjool dates (12 ozs.) pitted
8 thin slices prosciutto, halved lengthwise
HOW TO MAKE THIS:
Special equipment: 16 toothpicks or cocktail picks
In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste. Gently pull the dates apart and stuff with about 1/2 tsp. of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.
Optional: You can saute them to get a nice carmelization on the prosciutto. You can also add lemon zest to the cheese mixture or serve with a drizzle of balsamic.
Arrange the stuffed dates on a platter and serve.
MY NAME: Laura Staples
INGREDIENTS:
1/4 cup (2 ozs.) goat cheese, at room temperature
1/4 cup (2 ozs.) mascarpone cheese, at room temperature
1/4 cup finely chopped fresh basil leaves
Kosher salt and freshly ground black pepper
16 Medjool dates (12 ozs.) pitted
8 thin slices prosciutto, halved lengthwise
HOW TO MAKE THIS:
Special equipment: 16 toothpicks or cocktail picks
In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste. Gently pull the dates apart and stuff with about 1/2 tsp. of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.
Optional: You can saute them to get a nice carmelization on the prosciutto. You can also add lemon zest to the cheese mixture or serve with a drizzle of balsamic.
Arrange the stuffed dates on a platter and serve.
MY NAME: Laura Staples
RECIPE NAME: SALTY CARAMEL CRUNCH BARS
INGREDIENTS:
90 club crackers, such as Keebler
1 cup unsalted butter
2 cups graham-cracker crumbs
1 cup firmly packed brown sugar
1/3 cup sugar
1/2 cup whole milk
1 tsp. vanilla
1 cup butterscotch baking chips
1 cup chocolate hazelnut spread, such as Nutella
HOW TO MAKE THIS:
Line a 9x13 inch pan with 1 layer of crackers, cutting as need to fit. In a large saucepan, melt the butter over medium heat. Add the graham cracker crumbs, both sugars, milk and vanilla. Bring to a boil. Boil for 5 minutes, stirring constantly. Remove from heat and spread half of the cooked mixture over the crackers. Add another layer of crackers and the rest of the mixture. Place a last layer of crackers on top.
In a small microwave safe bowl, carefully melt the butterscotch chips, stirring every 30 seconds. Stir in the chocolate hazelnut spread until smooth, heating slightly if needed to make the mixture spreadable.
Evenly spread the chocolate mixture on top of the last layer of crackers and refrigerate for about an hour to set. Cut into bars. (It takes some muscle) Makes approximately 54 bars.
MY TIP: I usually store these in the refrigerator where they will keep well.
MY NAME: Jane Bland
INGREDIENTS:
90 club crackers, such as Keebler
1 cup unsalted butter
2 cups graham-cracker crumbs
1 cup firmly packed brown sugar
1/3 cup sugar
1/2 cup whole milk
1 tsp. vanilla
1 cup butterscotch baking chips
1 cup chocolate hazelnut spread, such as Nutella
HOW TO MAKE THIS:
Line a 9x13 inch pan with 1 layer of crackers, cutting as need to fit. In a large saucepan, melt the butter over medium heat. Add the graham cracker crumbs, both sugars, milk and vanilla. Bring to a boil. Boil for 5 minutes, stirring constantly. Remove from heat and spread half of the cooked mixture over the crackers. Add another layer of crackers and the rest of the mixture. Place a last layer of crackers on top.
In a small microwave safe bowl, carefully melt the butterscotch chips, stirring every 30 seconds. Stir in the chocolate hazelnut spread until smooth, heating slightly if needed to make the mixture spreadable.
Evenly spread the chocolate mixture on top of the last layer of crackers and refrigerate for about an hour to set. Cut into bars. (It takes some muscle) Makes approximately 54 bars.
MY TIP: I usually store these in the refrigerator where they will keep well.
MY NAME: Jane Bland
RECIPE NAME: LEMON DREAM BARS
INGREDIENTS:
1/3 cup butter
1 cup flour
2 Tbs. sugar
2 beaten eggs
1/2 cup firmly packed brown sugar
3/4 cup coconut, chopped
1/2 cup nuts (walnuts or pecans)
1/4 tsp. salt
1/8 tsp. double-acting baking powder
1/2 tsp. vanilla
2 tsp. grated lemon rind
2 Tbs. lemon juice
1 cup sifted confectioners' sugar
HOW TO MAKE THIS:
Cut the butter into the flour and sugar until mixture resembles coarse crumbs. Press firmly into ungreased 11x7 inch, 9x9 inch or 8x8 inch pan. Bake at 350 degrees for 15-20 minutes until set, but not brown.
Combine in a mixing bowl, eggs, brown sugar, coconut, nuts, salt baking powder and vanilla and mix well. Spread over partially baked dough. Bake at 350 degrees for 250-30 minutes. Frost immediately, then let cool for 15 minutes and cut into bars.
LEMON FROSTING:
Mix lemon rind, lemon juice and confectioners' sugar until smooth.
MY TIP: I always double the frosting recipe as it never seems to be enough. I have also doubles the bar recipe many times using a jelly roll pan and it works very well.
MY NAME: Laura Kellum
INGREDIENTS:
1/3 cup butter
1 cup flour
2 Tbs. sugar
2 beaten eggs
1/2 cup firmly packed brown sugar
3/4 cup coconut, chopped
1/2 cup nuts (walnuts or pecans)
1/4 tsp. salt
1/8 tsp. double-acting baking powder
1/2 tsp. vanilla
2 tsp. grated lemon rind
2 Tbs. lemon juice
1 cup sifted confectioners' sugar
HOW TO MAKE THIS:
Cut the butter into the flour and sugar until mixture resembles coarse crumbs. Press firmly into ungreased 11x7 inch, 9x9 inch or 8x8 inch pan. Bake at 350 degrees for 15-20 minutes until set, but not brown.
Combine in a mixing bowl, eggs, brown sugar, coconut, nuts, salt baking powder and vanilla and mix well. Spread over partially baked dough. Bake at 350 degrees for 250-30 minutes. Frost immediately, then let cool for 15 minutes and cut into bars.
LEMON FROSTING:
Mix lemon rind, lemon juice and confectioners' sugar until smooth.
MY TIP: I always double the frosting recipe as it never seems to be enough. I have also doubles the bar recipe many times using a jelly roll pan and it works very well.
MY NAME: Laura Kellum
RECIPE NAME: NUTELLA SWIRL POUND CAKE
INGREDIENTS:
1 1/2 cups all-purpose flour, plus a bit more for dusting
1/4 tsp. baking powder
1/2 tsp. salt
2 sticks butter, softened
1 1/4 cups sugar
4 large eggs, at room temperature
2 tsp. pure vanilla extract
1 jar Nutella (13 oz)
HOW TO MAKE THIS:
Preheat the oven to 325 degrees and prepare a 9x5 inch loaf pan by greasing then dusting with flour, making sure to tap out any excess flour.
Stir together the flour, baking powder and salt. In a large mixing bowl, cream the butter and sugar until fluffy, about 3 minutes on medium high.
Beat the eggs together with the vanilla and add to the butter and sugar mixture a little at a time. Add the flour mixture in 3 batches, mixing just until incorporated after each. Beat 30 seconds longer.
Spread 1/3 of the batter into the prepared pan. Pour half the jar of Nutella on top. Spread another 1/3 of the batter followed by the rest of the Nutella, then the last 1/3 of the cake batter.
Bake for about an hour. Cake is done when the top springs back when touched lightly. Cool for 15-20 minutes, then remove from the pan and cool on a rack. Slice and serve.
MY NAME: Michele Bentley
INGREDIENTS:
1 1/2 cups all-purpose flour, plus a bit more for dusting
1/4 tsp. baking powder
1/2 tsp. salt
2 sticks butter, softened
1 1/4 cups sugar
4 large eggs, at room temperature
2 tsp. pure vanilla extract
1 jar Nutella (13 oz)
HOW TO MAKE THIS:
Preheat the oven to 325 degrees and prepare a 9x5 inch loaf pan by greasing then dusting with flour, making sure to tap out any excess flour.
Stir together the flour, baking powder and salt. In a large mixing bowl, cream the butter and sugar until fluffy, about 3 minutes on medium high.
Beat the eggs together with the vanilla and add to the butter and sugar mixture a little at a time. Add the flour mixture in 3 batches, mixing just until incorporated after each. Beat 30 seconds longer.
Spread 1/3 of the batter into the prepared pan. Pour half the jar of Nutella on top. Spread another 1/3 of the batter followed by the rest of the Nutella, then the last 1/3 of the cake batter.
Bake for about an hour. Cake is done when the top springs back when touched lightly. Cool for 15-20 minutes, then remove from the pan and cool on a rack. Slice and serve.
MY NAME: Michele Bentley
RECIPE NAME: CORN AND BLACK BEAN SALSA
INGREDIENTS:
1 can corn
1 can black beans
3 Tbs. fresh cilantro
3 tomatoes
1 green pepper
1/2 red onion
1/2 clove garlic minced
1 fresh lime
Salt and pepper
1 jalapeno seeded and chopped
HOW TO MAKE THIS:
Drain corn and beans and pour in a bowl. Finely chop cilantro, tomatoes, green pepper and onion. Add to corn and beans. Add garlic, salt, and pepper to taste. Juice a fresh lime and pour over mixture. (Can add jalapeno for a spicier version.) Mix well. Best if served chilled. Enjoy!
MY NAME: Teri Burgoon
INGREDIENTS:
1 can corn
1 can black beans
3 Tbs. fresh cilantro
3 tomatoes
1 green pepper
1/2 red onion
1/2 clove garlic minced
1 fresh lime
Salt and pepper
1 jalapeno seeded and chopped
HOW TO MAKE THIS:
Drain corn and beans and pour in a bowl. Finely chop cilantro, tomatoes, green pepper and onion. Add to corn and beans. Add garlic, salt, and pepper to taste. Juice a fresh lime and pour over mixture. (Can add jalapeno for a spicier version.) Mix well. Best if served chilled. Enjoy!
MY NAME: Teri Burgoon
RECIPE NAME: MOLASSES COOKIES
INGREDIENTS:
2 1/3 cups flour
1 1/2 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cloves
1 1/2 tsp. cinnamon
1 tsp. salt
1 cup vegetable oil
1/3 cup molasses
1 1/3 cup sugar
1 egg
sugar for coating
HOW TO MAKE THIS:
Mix the dry ingredients together and set aside. Then mix the remaining ingredients in mixing bowl at medium speed until smooth. Add dry ingredients and mix well. Chill dough until cool. Spoon mixture into balls and roll into sugar. Place on cookie sheet sprayed with nonstick cooking spray. Bake 10 minutes at 350 degrees. Do NOT overbake.
MY NAME: Fran Hutcherson
INGREDIENTS:
2 1/3 cups flour
1 1/2 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cloves
1 1/2 tsp. cinnamon
1 tsp. salt
1 cup vegetable oil
1/3 cup molasses
1 1/3 cup sugar
1 egg
sugar for coating
HOW TO MAKE THIS:
Mix the dry ingredients together and set aside. Then mix the remaining ingredients in mixing bowl at medium speed until smooth. Add dry ingredients and mix well. Chill dough until cool. Spoon mixture into balls and roll into sugar. Place on cookie sheet sprayed with nonstick cooking spray. Bake 10 minutes at 350 degrees. Do NOT overbake.
MY NAME: Fran Hutcherson
RECIPE NAME: CHOCOLATE PECAN PIE BARS
INGREDIENTS:
1 1/2 cups flour
1/2 cup butter, softened
1/4 cup brown sugar, firmly packed
Filling:
3 large eggs
3/4 cup light corn syrup
3/4 cup sugar
2 Tbs. butter, melted
1 tsp. vanilla
1-2 Tbs. bourbon (optional)
1 1/2 cups pecans, coarsely chopped
1 1/2 cups semisweet chocolate chips
HOW TO MAKE THIS:
CRUST:
Preheat oven to 350 degrees. In processor or small bowl, mix flour, 1/2 cup butter and brown sugar until crumbly. Press into a greased 13x9x2-inch baking pan that has been lined with foil and greased. Bake 12-15 minutes until lightly browned.
FILLING:
In medium bowl with wire whisk, beat eggs, corn syrup, sugar, melted butter, bourbon (if using) and vanilla. Stir in pecans and chocolate chips. Pour evenly over baked crust. Bake 15-30 minutes more until set. Cool and cut into bars.
MY NAME: Barbara Reese
INGREDIENTS:
1 1/2 cups flour
1/2 cup butter, softened
1/4 cup brown sugar, firmly packed
Filling:
3 large eggs
3/4 cup light corn syrup
3/4 cup sugar
2 Tbs. butter, melted
1 tsp. vanilla
1-2 Tbs. bourbon (optional)
1 1/2 cups pecans, coarsely chopped
1 1/2 cups semisweet chocolate chips
HOW TO MAKE THIS:
CRUST:
Preheat oven to 350 degrees. In processor or small bowl, mix flour, 1/2 cup butter and brown sugar until crumbly. Press into a greased 13x9x2-inch baking pan that has been lined with foil and greased. Bake 12-15 minutes until lightly browned.
FILLING:
In medium bowl with wire whisk, beat eggs, corn syrup, sugar, melted butter, bourbon (if using) and vanilla. Stir in pecans and chocolate chips. Pour evenly over baked crust. Bake 15-30 minutes more until set. Cool and cut into bars.
MY NAME: Barbara Reese
RECIPE NAME: NUT BREAD
INGREDIENTS:
1 egg, beaten slightly
1 cup milk
1 cup sugar
3 cups flour
3 tsp. baking powder
1/2 tsp. salt
3/4 cup chopped nuts
HOW TO MAKE THIS:
Beat 1 egg slightly, add 1 cup milk, 1 cup sugar and beat. Work in 3 cups flour, 3 tsps. baking powder and 1/2 tsp. salt. Last work in 3/4 cups chopped nuts. Bake at 350 for 35 to 40 minutes.
MY NAME: Judy Tedder
INGREDIENTS:
1 egg, beaten slightly
1 cup milk
1 cup sugar
3 cups flour
3 tsp. baking powder
1/2 tsp. salt
3/4 cup chopped nuts
HOW TO MAKE THIS:
Beat 1 egg slightly, add 1 cup milk, 1 cup sugar and beat. Work in 3 cups flour, 3 tsps. baking powder and 1/2 tsp. salt. Last work in 3/4 cups chopped nuts. Bake at 350 for 35 to 40 minutes.
MY NAME: Judy Tedder
RECIPE NAME: BEST CHOCOLATE POUND CAKE
INGREDIENTS:
1/2 cup shortening
1 cup butter, softened
3 cups white sugar
5 egg yolks
5 egg whites
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup unsweetened cocoa powder
1/2 tsp. ground cinnamon
1 1/4 cups milk
1 tsp. vanilla extract
1/2 tsp. almond extract
HOW TO MAKE THIS:
Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan. Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed with an electric mixer. Add egg yolks, one at a time, beating after each addition. Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts. In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 20 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan and let cool completely on a wire rack.
MY NAME: Bobbie Ballou
INGREDIENTS:
1/2 cup shortening
1 cup butter, softened
3 cups white sugar
5 egg yolks
5 egg whites
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup unsweetened cocoa powder
1/2 tsp. ground cinnamon
1 1/4 cups milk
1 tsp. vanilla extract
1/2 tsp. almond extract
HOW TO MAKE THIS:
Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan. Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed with an electric mixer. Add egg yolks, one at a time, beating after each addition. Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts. In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 20 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan and let cool completely on a wire rack.
MY NAME: Bobbie Ballou
Friday, November 4, 2011
RECIPE NAME: TOOTSIE ROLL FUDGE
INGREDIENTS:
1 tsp. plus 2 Tbs. butter, divided
2 cups tootsie roll midges
2 Tbs. peanut butter (creamy)
3 3/4 cups confectioner's sugar
2 Tbs. milk
1 tsp. vanilla extract
1 cup chopped pecans
1/3 cup green and red M&M's
HOW TO MAKE THIS:
Line a 9-inch square pan with foil. Grease the foil with 1 tsp. butter; set aside. In a heavy saucepan, melt the tootsie rolls, peanut butter and remaining butter over low heat, stirring constantly. Gradually stir in the confectioner's sugar, milk and vanilla (mixture will be very thick.) Fold in pecans.
Spread into prepared pan. Using a sharp knife, score the surface into 1-inch squares. Press an M&M candy into the center of each square. Cool. Using foil, remove fudge from pan: cut into squares. Store in airtight container.
MY NAME: Penny Riley
INGREDIENTS:
1 tsp. plus 2 Tbs. butter, divided
2 cups tootsie roll midges
2 Tbs. peanut butter (creamy)
3 3/4 cups confectioner's sugar
2 Tbs. milk
1 tsp. vanilla extract
1 cup chopped pecans
1/3 cup green and red M&M's
HOW TO MAKE THIS:
Line a 9-inch square pan with foil. Grease the foil with 1 tsp. butter; set aside. In a heavy saucepan, melt the tootsie rolls, peanut butter and remaining butter over low heat, stirring constantly. Gradually stir in the confectioner's sugar, milk and vanilla (mixture will be very thick.) Fold in pecans.
Spread into prepared pan. Using a sharp knife, score the surface into 1-inch squares. Press an M&M candy into the center of each square. Cool. Using foil, remove fudge from pan: cut into squares. Store in airtight container.
MY NAME: Penny Riley
Tuesday, November 1, 2011
RECIPE NAME: APRICOT PIES
INGREDIENTS:
Pastry:
12 oz. cream cheese, softened
l lb. margarine
4 cups flour
HOW TO MAKE THIS:
In a large mixing bowl, beat the margarine and cream cheese together. Beat in the flour; knead dough lightly by hand. Cover with plastic and refrigerate 3 hours.
APRICOT FILLING:
1 lb. dried apricots, diced with scissors
about 1 1/2 cups water
3/4 cup sugar
1/2 cup light corn syrup
3 Tbs. cornstarch
1/4 cups cold water
1 egg yolk beaten with 2 tsp. water
In a medium pan put apricots in enough water to cover, about 1 1/2 cup. Cook until tender and most of the water is absorbed, 20 to 25 minutes. Add sugar and syrup; continue cooking until sugar is completely dissolved. Stir frequently to keep from scorching. Mix cornstarch in 1/4 cup cold water until smooth. Stir into apricots and stir constantly until thickened; 1 or 2 minutes. Cool.
When ready to make pies, cover a cutting board with a pastry cloth (a smooth cup towel will do). (This is very important so that the dough won't stick to the rolling surface). Divide dough; roll to about 1/8" thick; cut circles with a 4 1/2" to 5" cutter for dessert size or 3" for party size. Place a heaping tablespoon of apricot filling in the larger size and a heaping teaspoon on the party size. Fold over and seal edges with fork tines. Place the pies on a sprayed baking sheet; brush with egg wash. Preheat oven to 375F. Bake the large pies for 20 to 25 minutes or the small ones for 15 minutes until golden brown. While warm, loosen with a spatula and let cool completely. When storing, use waxed paper between layers. Watch them disappear in a hurry. Makes 6 dozen 5" or 10 dozen 3" pies.
MY TIP: Be sure to return the pastry dough to the refrigerator each time after you get out a new batch. It needs to stay cool.
MY NAME: Kathy Butler
INGREDIENTS:
Pastry:
12 oz. cream cheese, softened
l lb. margarine
4 cups flour
HOW TO MAKE THIS:
In a large mixing bowl, beat the margarine and cream cheese together. Beat in the flour; knead dough lightly by hand. Cover with plastic and refrigerate 3 hours.
APRICOT FILLING:
1 lb. dried apricots, diced with scissors
about 1 1/2 cups water
3/4 cup sugar
1/2 cup light corn syrup
3 Tbs. cornstarch
1/4 cups cold water
1 egg yolk beaten with 2 tsp. water
In a medium pan put apricots in enough water to cover, about 1 1/2 cup. Cook until tender and most of the water is absorbed, 20 to 25 minutes. Add sugar and syrup; continue cooking until sugar is completely dissolved. Stir frequently to keep from scorching. Mix cornstarch in 1/4 cup cold water until smooth. Stir into apricots and stir constantly until thickened; 1 or 2 minutes. Cool.
When ready to make pies, cover a cutting board with a pastry cloth (a smooth cup towel will do). (This is very important so that the dough won't stick to the rolling surface). Divide dough; roll to about 1/8" thick; cut circles with a 4 1/2" to 5" cutter for dessert size or 3" for party size. Place a heaping tablespoon of apricot filling in the larger size and a heaping teaspoon on the party size. Fold over and seal edges with fork tines. Place the pies on a sprayed baking sheet; brush with egg wash. Preheat oven to 375F. Bake the large pies for 20 to 25 minutes or the small ones for 15 minutes until golden brown. While warm, loosen with a spatula and let cool completely. When storing, use waxed paper between layers. Watch them disappear in a hurry. Makes 6 dozen 5" or 10 dozen 3" pies.
MY TIP: Be sure to return the pastry dough to the refrigerator each time after you get out a new batch. It needs to stay cool.
MY NAME: Kathy Butler
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