We want to thank everyone so much who helped us cook and who came to our 9th Annual Holiday Tasting Party this year!
We had a wonderful turnout with lots of yummy food to sample! Please enjoy all of the recipes from this year!
We look forward to next year and we hope that you have a wonderful Holiday season!
The Browder's & The Stegall's
Friday, November 23, 2012
RECIPE NAME: MINT CHOCOLATE TRUFFLES
INGREDIENTS:
1 pkg. (8 oz) Philiadelphia Cream Cheese, softened
3 cups powdered sugar
1 bag of Andes mint baking chips
4 pkg. (32 squares) Baker's Semi-Sweet Chocolate, divided
1 1/2 tsp. vanilla
HOW TO MAKE THIS:
Beat cream cheese in a large bowl with an electric mixer on medium speed utnil smooth. Gradually add sugar, mixing until well blended. Add 4 squares of melted chocolate, melted Andes mint baking chips and vanilla; mix well. Refrigerate 1 hour or until chilled. Shape into 1-inch balls. Dip the 1-inch balls into the remaining squares of melted chocolate. Decorate and refrigerate.
MY NAME: Dena Gattis
INGREDIENTS:
1 pkg. (8 oz) Philiadelphia Cream Cheese, softened
3 cups powdered sugar
1 bag of Andes mint baking chips
4 pkg. (32 squares) Baker's Semi-Sweet Chocolate, divided
1 1/2 tsp. vanilla
HOW TO MAKE THIS:
Beat cream cheese in a large bowl with an electric mixer on medium speed utnil smooth. Gradually add sugar, mixing until well blended. Add 4 squares of melted chocolate, melted Andes mint baking chips and vanilla; mix well. Refrigerate 1 hour or until chilled. Shape into 1-inch balls. Dip the 1-inch balls into the remaining squares of melted chocolate. Decorate and refrigerate.
MY NAME: Dena Gattis
RECIPE NAME: CHOCOLATE TRUFFLES
INGREDIENTS:
1 pkg. (8 oz) Philadelphia Cream Cheese, softened
3 cups powdered sugar
4 pkg. (32 squares) Baker's Semi-Sweet Chocolate, divided
1 1/2 tsp. vanilla
HOW TO MAKE THIS:
Beat cream cheese in a large bowl with electric mixer on medium speed until smooth. Gradually add sugar, mixing until well blended. Add 12 squares of melted chocolate and vanilla; mix well. Refrigerate 1 hour or until chilled. Shape into 1-inch balls. Dip the 1-inch balls into the remaining squares of melted chocolate. Decorate and refrigerate.
MY NAME: Dena Gattis
INGREDIENTS:
1 pkg. (8 oz) Philadelphia Cream Cheese, softened
3 cups powdered sugar
4 pkg. (32 squares) Baker's Semi-Sweet Chocolate, divided
1 1/2 tsp. vanilla
HOW TO MAKE THIS:
Beat cream cheese in a large bowl with electric mixer on medium speed until smooth. Gradually add sugar, mixing until well blended. Add 12 squares of melted chocolate and vanilla; mix well. Refrigerate 1 hour or until chilled. Shape into 1-inch balls. Dip the 1-inch balls into the remaining squares of melted chocolate. Decorate and refrigerate.
MY NAME: Dena Gattis
RECIPE NAME: SHRIMP DUMPLINGS
INGREDIENTS:
1 lb. Shrimp
1 lb. Ground Pork
1 green onion, finely chopped
3 garlic cloves, minced
2 eggs
2 tsp. cornstarch
1 Tbs. low-sodium soy sauce, plus some for dipping
1 Tbs. sesame oil
1/4 tsp. salt
1 Tbs. sugar
1/4 tsp. black pepper
1 (10 oz) pkg. round wonton wrappers
HOW TO MAKE THIS:
To make the filling, put all the ingredients into a food processor until smooth, but not completely pureed. Season with salt and pepper.
To assemble the dumplings, hold a wonton wrapper in your hand. Dip a spoon in cold water and then drop 1 Tbs. of the filling onto the center of the wrapper. Gather the edges of the wrapper up and around the filling and then squeeze the sides slightly with your finger. Tap the dumpling onto the table so the bottom is flat.
Stand the dumplings in the steamer in a single layer and don't let them touch. Steam for 10 to 15 minutes or until the filling feels firm and it is cooked through. Serve with soy sauce.
MY NAME: Raht Johnson
INGREDIENTS:
1 lb. Shrimp
1 lb. Ground Pork
1 green onion, finely chopped
3 garlic cloves, minced
2 eggs
2 tsp. cornstarch
1 Tbs. low-sodium soy sauce, plus some for dipping
1 Tbs. sesame oil
1/4 tsp. salt
1 Tbs. sugar
1/4 tsp. black pepper
1 (10 oz) pkg. round wonton wrappers
HOW TO MAKE THIS:
To make the filling, put all the ingredients into a food processor until smooth, but not completely pureed. Season with salt and pepper.
To assemble the dumplings, hold a wonton wrapper in your hand. Dip a spoon in cold water and then drop 1 Tbs. of the filling onto the center of the wrapper. Gather the edges of the wrapper up and around the filling and then squeeze the sides slightly with your finger. Tap the dumpling onto the table so the bottom is flat.
Stand the dumplings in the steamer in a single layer and don't let them touch. Steam for 10 to 15 minutes or until the filling feels firm and it is cooked through. Serve with soy sauce.
MY NAME: Raht Johnson
RECIPE NAME: BRISKET
INGREDIENTS:
1 medium size brisket, trimmed from the fat
Seasoned Salt
Lemon Pepper
Garlic Powder
Onion Flakes
Liquid Smoke
Soy Sauce
Worcestershire sauce
Barbecue Sauce
HOW TO MAKE THIS:
Place a brisket that has been trimmed from the fat in a foil pan and sprinkle and rub salt, lemon pepper and garlic powder into the brisket on both sides. Then sprinkle onion flakes on top of that. Then, pour generously liquid smoke, soy sauce and Worcestershire Sauce on both sides of the brisket. Pour a medium size bottle of barbecue sauce of your choice on top of the brisket and let it run down all over it! Cover the pan with foil and place in a low temperature oven and cook on low for 10 to 12 hours.
MY TIP:
I usually cook a brisket overnight and put it on 225 degrees when I go to bed and then it is ready for lunch! For a larger brisket, adjust the amounts of the ingredients to fit the size of the brisket!
MY NAME: Marcia Browder
INGREDIENTS:
1 medium size brisket, trimmed from the fat
Seasoned Salt
Lemon Pepper
Garlic Powder
Onion Flakes
Liquid Smoke
Soy Sauce
Worcestershire sauce
Barbecue Sauce
HOW TO MAKE THIS:
Place a brisket that has been trimmed from the fat in a foil pan and sprinkle and rub salt, lemon pepper and garlic powder into the brisket on both sides. Then sprinkle onion flakes on top of that. Then, pour generously liquid smoke, soy sauce and Worcestershire Sauce on both sides of the brisket. Pour a medium size bottle of barbecue sauce of your choice on top of the brisket and let it run down all over it! Cover the pan with foil and place in a low temperature oven and cook on low for 10 to 12 hours.
MY TIP:
I usually cook a brisket overnight and put it on 225 degrees when I go to bed and then it is ready for lunch! For a larger brisket, adjust the amounts of the ingredients to fit the size of the brisket!
MY NAME: Marcia Browder
RECIPE NAME: CARAMELIZED APPLE CHIPS
INGREDIENTS:
1 small apple
1 cup sugar
1 cup water
HOW TO MAKE THIS:
Preheat oven to 350 degrees. Place a lightly greased wire rack on an aluminum foil-lined 15x10 inch jelly-roll pan. Cut 1 small apple into 1/16 inch thick slices, cutting through stem and bottom end using a mandolin. Bring 1 cup sugar and 1 cup water to a boil in a 3 qt. saucepan over medium-high heat, stirring constantly. Add apple slices and cook stirring often, 10 to 12 minutes or until apples are slightly translucent and syrup begins to thicken. Remove from heat. Quickly remove apples from syrup one at a time, using tongs and place in a single layer on wire rack in pan. Discard remaining syrup, or save for another use. Bake apples at 350 degrees for 10 to 15 minutes or until golden; remove from oven and transfer apples to lightly greased wax paper, using tongs. Cool completely (about 10 minutes). Apples will become crisp as they cool. Makes about 2 dozen.
MY NAME: Susan Martin
INGREDIENTS:
1 small apple
1 cup sugar
1 cup water
HOW TO MAKE THIS:
Preheat oven to 350 degrees. Place a lightly greased wire rack on an aluminum foil-lined 15x10 inch jelly-roll pan. Cut 1 small apple into 1/16 inch thick slices, cutting through stem and bottom end using a mandolin. Bring 1 cup sugar and 1 cup water to a boil in a 3 qt. saucepan over medium-high heat, stirring constantly. Add apple slices and cook stirring often, 10 to 12 minutes or until apples are slightly translucent and syrup begins to thicken. Remove from heat. Quickly remove apples from syrup one at a time, using tongs and place in a single layer on wire rack in pan. Discard remaining syrup, or save for another use. Bake apples at 350 degrees for 10 to 15 minutes or until golden; remove from oven and transfer apples to lightly greased wax paper, using tongs. Cool completely (about 10 minutes). Apples will become crisp as they cool. Makes about 2 dozen.
MY NAME: Susan Martin
RECIPE NAME: CHICKEN STUFFING BALLS
INGREDIENTS:
1 egg, beaten
1/3 cup margarine, melted
1 cup water
1 cup shredded Swiss cheese
1 pkg. (8 oz) Kroger Chicken Flavor Stuffing Magic Mix
HOW TO MAKE THIS:
Preheat oven to 350 degrees. In a large bowl, blend together egg, margarine and water. Stir stuffing mix and cheese until well blended. Press and shape into 1-inch balls, place on greased baking sheet and bake 12 to 15 minutes or until golden brown. Serve warm. Makes approximately 3 dozen balls. May be baked ahead, then refrigerated or frozen. Reheat to serve.
MY TIP:
I used butter instead of margarine and turkey stuffing instead of chicken. I also lined the baking pans with parchment paper instead of greasing.
MY NAME: Dorothy Koone
INGREDIENTS:
1 egg, beaten
1/3 cup margarine, melted
1 cup water
1 cup shredded Swiss cheese
1 pkg. (8 oz) Kroger Chicken Flavor Stuffing Magic Mix
HOW TO MAKE THIS:
Preheat oven to 350 degrees. In a large bowl, blend together egg, margarine and water. Stir stuffing mix and cheese until well blended. Press and shape into 1-inch balls, place on greased baking sheet and bake 12 to 15 minutes or until golden brown. Serve warm. Makes approximately 3 dozen balls. May be baked ahead, then refrigerated or frozen. Reheat to serve.
MY TIP:
I used butter instead of margarine and turkey stuffing instead of chicken. I also lined the baking pans with parchment paper instead of greasing.
MY NAME: Dorothy Koone
RECIPE NAME: SALTINE CRACKER TOFFEE
INGREDIENTS:
Salted Saltine Crackers
1 cup unsalted butter
1 cup packed brown sugar
2 cups milk chocolate or semi-sweet chocolate chips
3/4 cup chopped pecans (optional)
HOW TO MAKE THIS:
Line a cookie sheet or jelly roll pan with aluminum foil. Line saltine crackers in a single layer on the cookie sheet. In a small pot, combine sugar and butter and bring to a boil, then continue boiling for 3 minutes. Immediately pour over saltines and spread to cover crackers.
Bake at 400 degrees for 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. Spread melted chocolate and top with chopped nuts, if desired. Cool completely and break into pieces.
MY NAME: Tiffany Browder
INGREDIENTS:
Salted Saltine Crackers
1 cup unsalted butter
1 cup packed brown sugar
2 cups milk chocolate or semi-sweet chocolate chips
3/4 cup chopped pecans (optional)
HOW TO MAKE THIS:
Line a cookie sheet or jelly roll pan with aluminum foil. Line saltine crackers in a single layer on the cookie sheet. In a small pot, combine sugar and butter and bring to a boil, then continue boiling for 3 minutes. Immediately pour over saltines and spread to cover crackers.
Bake at 400 degrees for 5 to 6 minutes. It will get all bubbly. Remove from oven and sprinkle chocolate chips over the top and let sit a couple of minutes to melt. Spread melted chocolate and top with chopped nuts, if desired. Cool completely and break into pieces.
MY NAME: Tiffany Browder
Sunday, November 18, 2012
RECIPE NAME: CHOCOLATE CHIP & CREAM CHEESE CUPCAKES
INGREDIENTS:
1 - 8 oz. cream cheese, softened
1 egg
1/3 cup sugar
1/8 tsp. salt
1 cup chocolate chips
1 1/2 cup flour
1 cup sugar
1/4 cup cocoa
1 tsp. soda
1/2 tsp. salt
1 cup water
1/3 cup vegetable oil
1 tsp. vanilla
1 Tbs. vinegar
HOW TO MAKE THIS:
Combine and beat 1 - 8oz. cream cheese that has been softened, 1 egg, 1/3 cup sugar, 1/8 tsp. salt. Stir in 1 cup chocolate chips. In a different bowl combine, 1 1/2 cup flour that has been sifted, 1 cup sugar, 1/4 cup cocoa, 1 tsp. soda, 1/2 tsp. salt. Stir and then add: 1 cup water, 1/3 cup vegetable oil, 1 tsp. vanilla and 1 Tbs. vinegar.
Fill cups 1/3 full (about 2 Tbs.) with the chocolate mixture. Top with 1 Tbs. of the cream cheese mixture, then add 1 Tbs. chocolate mixture.
Bake for 30-35 minutes at 350 degrees.
When cooled a bit, sprinkle with powdered sugar. After they cool, I keep them in the refrigerator since it has cream cheese in it!
Enjoy
MY NAME: Sherry Hickerson
INGREDIENTS:
1 - 8 oz. cream cheese, softened
1 egg
1/3 cup sugar
1/8 tsp. salt
1 cup chocolate chips
1 1/2 cup flour
1 cup sugar
1/4 cup cocoa
1 tsp. soda
1/2 tsp. salt
1 cup water
1/3 cup vegetable oil
1 tsp. vanilla
1 Tbs. vinegar
HOW TO MAKE THIS:
Combine and beat 1 - 8oz. cream cheese that has been softened, 1 egg, 1/3 cup sugar, 1/8 tsp. salt. Stir in 1 cup chocolate chips. In a different bowl combine, 1 1/2 cup flour that has been sifted, 1 cup sugar, 1/4 cup cocoa, 1 tsp. soda, 1/2 tsp. salt. Stir and then add: 1 cup water, 1/3 cup vegetable oil, 1 tsp. vanilla and 1 Tbs. vinegar.
Fill cups 1/3 full (about 2 Tbs.) with the chocolate mixture. Top with 1 Tbs. of the cream cheese mixture, then add 1 Tbs. chocolate mixture.
Bake for 30-35 minutes at 350 degrees.
When cooled a bit, sprinkle with powdered sugar. After they cool, I keep them in the refrigerator since it has cream cheese in it!
Enjoy
MY NAME: Sherry Hickerson
Saturday, November 17, 2012
RECIPE NAME: BUCKEYE BROWNIES
INGREDIENTS:
19.5 oz. pkg. brownie mix
2 cups powdered sugar
1/3 cup PLUS 6 Tbs. butter, softened
1 cup creamy peanut butter
6 oz. pkg. semi-sweet chocolate chips
HOW TO MAKE THIS:
Prepare and bake brownie mix in a greased 9x13 baking pan according to package directions. Let cool. Mix powdered sugar, 1/2 cup butter and peanut butter. Mix well and spread over cooled brownies. Chill for 1 hour. Melt together chocolate chips and remaining butter in a sauce pan over low heat stirring occasionally. Spread over brownie. Let cool, cut into squares. Makes 2-3 dozen.
MY TIP:
I love the Ghirardelli Brownie Mix and just use two boxes since they are originally made for an 8x8 pan and cook them at 350 degrees for 35-40 minutes.
MY NAME: Ashley Browder
INGREDIENTS:
19.5 oz. pkg. brownie mix
2 cups powdered sugar
1/3 cup PLUS 6 Tbs. butter, softened
1 cup creamy peanut butter
6 oz. pkg. semi-sweet chocolate chips
HOW TO MAKE THIS:
Prepare and bake brownie mix in a greased 9x13 baking pan according to package directions. Let cool. Mix powdered sugar, 1/2 cup butter and peanut butter. Mix well and spread over cooled brownies. Chill for 1 hour. Melt together chocolate chips and remaining butter in a sauce pan over low heat stirring occasionally. Spread over brownie. Let cool, cut into squares. Makes 2-3 dozen.
MY TIP:
I love the Ghirardelli Brownie Mix and just use two boxes since they are originally made for an 8x8 pan and cook them at 350 degrees for 35-40 minutes.
MY NAME: Ashley Browder
RECIPE NAME: NO BAKE ENERGY BITES
INGREDIENTS:
1 cup (dry) oatmeal
2/3 cup toasted coconut flakes
1/2 cup creamy peanut butter
1/2 cup ground flaxseed or wheat germ
1/2 cup chocolate chips (optional)
1/3 cup honey
1 tsp. vanilla
HOW TO MAKE THIS:
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into approximately 1" balls. Store in an airtight container and keep refrigerated for up to 1 week. Makes about 20-25 balls.
MY TIP:
Some other fun substitutions for the chocolate chips could include: dried berries, other chips, chopped almonds or pecans, or chopped dried fruit. May favorite is chocolate chips with craisins!
MY NAME: Ashley Browder
INGREDIENTS:
1 cup (dry) oatmeal
2/3 cup toasted coconut flakes
1/2 cup creamy peanut butter
1/2 cup ground flaxseed or wheat germ
1/2 cup chocolate chips (optional)
1/3 cup honey
1 tsp. vanilla
HOW TO MAKE THIS:
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into approximately 1" balls. Store in an airtight container and keep refrigerated for up to 1 week. Makes about 20-25 balls.
MY TIP:
Some other fun substitutions for the chocolate chips could include: dried berries, other chips, chopped almonds or pecans, or chopped dried fruit. May favorite is chocolate chips with craisins!
MY NAME: Ashley Browder
RECIPE NAME: COCONUT-BUTTERMILK POUND CAKE
INGREDIENTS:
1 1/2 sticks unsalted butter at room temperature
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1 tsp. vanilla
3 eggs
1 cup plus 2 Tbs. butter
1 1/2 cup shredded coconut, toasted
1 cup confectioner's sugar
HOW TO MAKE THIS:
Preheat oven to 350 degrees. Butter and flour a loaf pan. Mix together flour, baking powder and salt. In a large bowl, mix butter and granulated sugar on medium for 8 minutes. Add vanilla, then eggs one at a time. Turn down mixer and mix in flour about 1/2 cup at a time alternating with the 1 cup of buttermilk. Mix until well combined. With a spatula, fold in 1 1/4 cup coconut. Bake about 1 hour or until skewer inserted in the center comes out with just a few moist crumbs. Let cool about an hour, then remove from pan.
MY NAME: Janna Stegall
INGREDIENTS:
1 1/2 sticks unsalted butter at room temperature
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1 tsp. vanilla
3 eggs
1 cup plus 2 Tbs. butter
1 1/2 cup shredded coconut, toasted
1 cup confectioner's sugar
HOW TO MAKE THIS:
Preheat oven to 350 degrees. Butter and flour a loaf pan. Mix together flour, baking powder and salt. In a large bowl, mix butter and granulated sugar on medium for 8 minutes. Add vanilla, then eggs one at a time. Turn down mixer and mix in flour about 1/2 cup at a time alternating with the 1 cup of buttermilk. Mix until well combined. With a spatula, fold in 1 1/4 cup coconut. Bake about 1 hour or until skewer inserted in the center comes out with just a few moist crumbs. Let cool about an hour, then remove from pan.
MY NAME: Janna Stegall
RECIPE NAME: TRIPLE LAYER BROWNIES
INGREDIENTS:
1 Betty Crocker Chocolate Chip Cookie Mix
1 Betty Crocker Brownie Mix
1 pkg. Double Stuffed Oreo's
HOW TO MAKE THIS:
Mix both mixes by the box instructions adding just an extra teaspoon of water and oil to the cookie mix. Pat cookie mix into a parchment paper lined pan. Then, layer the oreo's in a single layer. You may not need all of them. Then, pour the brownie mix over the top. Bake for 30 minutes at 350 degrees. After they cool down to warm, you can lift them out by the paper onto a cutting board. They are good served with ice cream.
MY NAME: Janna Stegall
INGREDIENTS:
1 Betty Crocker Chocolate Chip Cookie Mix
1 Betty Crocker Brownie Mix
1 pkg. Double Stuffed Oreo's
HOW TO MAKE THIS:
Mix both mixes by the box instructions adding just an extra teaspoon of water and oil to the cookie mix. Pat cookie mix into a parchment paper lined pan. Then, layer the oreo's in a single layer. You may not need all of them. Then, pour the brownie mix over the top. Bake for 30 minutes at 350 degrees. After they cool down to warm, you can lift them out by the paper onto a cutting board. They are good served with ice cream.
MY NAME: Janna Stegall
RECIPE NAME: CREAMY JALAPENO DIP
INGREDIENTS:
1 1/3 cup mayo
1/3 cup buttermilk
1/3 cup chopped jalapeno
1/4 cup chopped green chilies
1/4 cup chopped cilantro leaf
1 (1 oz) pkg. dry ranch dressing mix
HOW TO MAKE THIS:
Mix ingredients in a blender or food processor until smooth. Serve with chips. Other suggestions...add a little garlic powder, lime juice, cut back on the milk and add sour cream to make dip thicker also if you are not a huge mayo fan you can adjust that with the sour cream and buttermilk.
MY NAME: Janna Stegall
INGREDIENTS:
1 1/3 cup mayo
1/3 cup buttermilk
1/3 cup chopped jalapeno
1/4 cup chopped green chilies
1/4 cup chopped cilantro leaf
1 (1 oz) pkg. dry ranch dressing mix
HOW TO MAKE THIS:
Mix ingredients in a blender or food processor until smooth. Serve with chips. Other suggestions...add a little garlic powder, lime juice, cut back on the milk and add sour cream to make dip thicker also if you are not a huge mayo fan you can adjust that with the sour cream and buttermilk.
MY NAME: Janna Stegall
RECIPE NAME: MEATY CHILI DIP
INGREDIENTS:
1 lb. ground meat
1 medium green pepper, chopped
1 cup water
1 can (6 oz) tomato paste
1 pkg. (3 oz) cream cheese, cubed
1 envelope Chili Seasoning Mix
Corn Chips
HOW TO MAKE THIS:
Brown meat & green pepper over medium heat. Drain if needed. Add in all other ingredients and bring to a boil. Transfer to a crockpot and serve with chips.
MY NAME: Janna Stegall
INGREDIENTS:
1 lb. ground meat
1 medium green pepper, chopped
1 cup water
1 can (6 oz) tomato paste
1 pkg. (3 oz) cream cheese, cubed
1 envelope Chili Seasoning Mix
Corn Chips
HOW TO MAKE THIS:
Brown meat & green pepper over medium heat. Drain if needed. Add in all other ingredients and bring to a boil. Transfer to a crockpot and serve with chips.
MY NAME: Janna Stegall
Friday, November 16, 2012
RECIPE NAME: MICROWAVE PEANUT BRITTLE
INGREDIENTS:
1 cup sugar
1/2 cup white corn syrup
1 cup raw peanuts
1/8 tsp. salt
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda
HOW TO MAKE THIS:
In a large glass greased bowl, stir together the sugar, syrup, raw peanuts, and salt mixing well. Microwave on high for 6-9 minutes (I cook for 7.15) until light brown. Add butter and vanilla and stir well. Cook 2 minutes more on high. Peanuts will be light brown and syrup will be very hot. Add baking soda and gently stir until light and foamy. Pour quickly onto lightly buttered cookie sheet and let cool 1/2 to 1 hour. When cool, break into small pieces.
MY TIP:
Submerge glass bowl in hot water and start the recipe with a warm bowl. After the first batch, adjust the cooking time if necessary. Use wooden cooking spoon.
MY NAME: Fran Hutcherson
INGREDIENTS:
1 cup sugar
1/2 cup white corn syrup
1 cup raw peanuts
1/8 tsp. salt
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda
HOW TO MAKE THIS:
In a large glass greased bowl, stir together the sugar, syrup, raw peanuts, and salt mixing well. Microwave on high for 6-9 minutes (I cook for 7.15) until light brown. Add butter and vanilla and stir well. Cook 2 minutes more on high. Peanuts will be light brown and syrup will be very hot. Add baking soda and gently stir until light and foamy. Pour quickly onto lightly buttered cookie sheet and let cool 1/2 to 1 hour. When cool, break into small pieces.
MY TIP:
Submerge glass bowl in hot water and start the recipe with a warm bowl. After the first batch, adjust the cooking time if necessary. Use wooden cooking spoon.
MY NAME: Fran Hutcherson
RECIPE NAME: BROWN SUGAR BACON WRAPPED SMOKIES
INGREDIENTS:
1 lb. bacon
16 oz. smokies
Brown Sugar
Toothpicks or wooden skewers
HOW TO MAKE THIS:
Preheat oven to 350 degrees. Cut bacon into thirds and wrap smokies (place on skewer or toothpick). Place in baking dish, sprayed with Pam. Sprinkle brown sugar over smokies. Bake until bacon is crisp and brown sugar is melted.
MY NAME: Nichole Carter
INGREDIENTS:
1 lb. bacon
16 oz. smokies
Brown Sugar
Toothpicks or wooden skewers
HOW TO MAKE THIS:
Preheat oven to 350 degrees. Cut bacon into thirds and wrap smokies (place on skewer or toothpick). Place in baking dish, sprayed with Pam. Sprinkle brown sugar over smokies. Bake until bacon is crisp and brown sugar is melted.
MY NAME: Nichole Carter
RECIPE NAME: CUCUMBER SALSA
INGREDIENTS:
2 medium cucumbers, peeled, seeded, and chopped
2 medium tomatoes, chopped
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 small onion, chopped
1 clover garlic, minced
2 Tbs. lime juice
1 tsp. minced fresh parsley
2 tsp. minced fresh cilantro
1/2 tsp. dried dill weed
1/2 tsp. salt
1 (12 oz) package tortilla chips
HOW TO MAKE THIS:
Mix all ingredients together and serve with tortilla chips!
MY NAME: Tricia Kelsey
INGREDIENTS:
2 medium cucumbers, peeled, seeded, and chopped
2 medium tomatoes, chopped
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 small onion, chopped
1 clover garlic, minced
2 Tbs. lime juice
1 tsp. minced fresh parsley
2 tsp. minced fresh cilantro
1/2 tsp. dried dill weed
1/2 tsp. salt
1 (12 oz) package tortilla chips
HOW TO MAKE THIS:
Mix all ingredients together and serve with tortilla chips!
MY NAME: Tricia Kelsey
Thursday, November 15, 2012
RECIPE NAME: MINT CHOCOLATE CRUMBLE BARS
INGREDIENTS:
1 (10 oz) pkg. teddy bear shaped chocolate graham cracker cookies, crushed
1/2 cup butter, melted
3 (l.55 oz) minty milk chocolate bars with crunchy cookie bits, chopped
1 cup chopped pecans
1 cup flaked coconut
1 cup (6 oz.) semisweet chocolate morsels
1 large egg, lightly beaten
1 (14 oz) can sweetened condensed milk
HOW TO MAKE THIS:
Combine cookie crumbs and melted butter. Press into a lightly greased 13x9x2 pan. Bake at 350 degrees for 15 minutes.
Sprinkle chopped candy bars and next four ingredients over crust. Combine egg and sweetened condensed milk; pour over chocolate morsels.
Bake at 350 degrees for 35 minutes. Let cool completely. Cut into bars. Yields 2 1/2 dozen
MY NAME: Cindy Moore
INGREDIENTS:
1 (10 oz) pkg. teddy bear shaped chocolate graham cracker cookies, crushed
1/2 cup butter, melted
3 (l.55 oz) minty milk chocolate bars with crunchy cookie bits, chopped
1 cup chopped pecans
1 cup flaked coconut
1 cup (6 oz.) semisweet chocolate morsels
1 large egg, lightly beaten
1 (14 oz) can sweetened condensed milk
HOW TO MAKE THIS:
Combine cookie crumbs and melted butter. Press into a lightly greased 13x9x2 pan. Bake at 350 degrees for 15 minutes.
Sprinkle chopped candy bars and next four ingredients over crust. Combine egg and sweetened condensed milk; pour over chocolate morsels.
Bake at 350 degrees for 35 minutes. Let cool completely. Cut into bars. Yields 2 1/2 dozen
MY NAME: Cindy Moore
RECIPE NAME: CHEESE ROLL
INGREDIENTS:
1 large pkg. cream cheese, softened
2 small boxes Old English Cheddar Cheese, grated
1 roll smoke cheese, grated
4 - 6 pods garlic
1 cup chopped pecans
Chili powder
HOW TO MAKE THIS:
Mix cheese, garlic and chopped pecans with hands. Divide into 2 or 3 rolls about 2" in diameter. Sprinkle chili powder on wax paper. Roll cheese rolls in chili powder. Wrap in wax paper and refrigerate. Slice and serve on crackers.
MY NAME: Cindy Moore
INGREDIENTS:
1 large pkg. cream cheese, softened
2 small boxes Old English Cheddar Cheese, grated
1 roll smoke cheese, grated
4 - 6 pods garlic
1 cup chopped pecans
Chili powder
HOW TO MAKE THIS:
Mix cheese, garlic and chopped pecans with hands. Divide into 2 or 3 rolls about 2" in diameter. Sprinkle chili powder on wax paper. Roll cheese rolls in chili powder. Wrap in wax paper and refrigerate. Slice and serve on crackers.
MY NAME: Cindy Moore
RECIPE NAME: OREO CAKE BALLS
INGREDIENTS:
one package of Oreos - crushed
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 & chill.
MY NAME: Christine Thomson
INGREDIENTS:
one package of Oreos - crushed
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 & chill.
MY NAME: Christine Thomson
RECIPE NAME: CARAMEL NUT TART
INGREDIENTS:
1 1/4 cup graham cracker crumbs
1/4 cup butter, melted
3 Tbs. firmly packed brown sugar
1/4 tsp. ground cinnamon
35 Kraft caramels
1/3 cup whipping cream
1 Tbs. instant coffee granules
3 cups toasted pecan pieces
1 square semi-sweet baking chocolate
HOW TO MAKE THIS:
Preheat oven to 325 degrees. Mix the first four ingredients. Press firmly in the bottom and 1-inch up the side of a 10 inch spring form pan. Bake 10 minutes or until lightly browned. Cool on wire rack.
Combine next three ingredients in a large microwave bowl. Microwave on high for 2-3 minutes, stirring every minute. Once caramels are completely melted, add pecans. Spread caramel mixture evenly over the crust.
Refrigerate 1 hour or until firm. Drizzle with melted chocolate square. Store in refrigerator.
MY NAME: Kim Moody
INGREDIENTS:
1 1/4 cup graham cracker crumbs
1/4 cup butter, melted
3 Tbs. firmly packed brown sugar
1/4 tsp. ground cinnamon
35 Kraft caramels
1/3 cup whipping cream
1 Tbs. instant coffee granules
3 cups toasted pecan pieces
1 square semi-sweet baking chocolate
HOW TO MAKE THIS:
Preheat oven to 325 degrees. Mix the first four ingredients. Press firmly in the bottom and 1-inch up the side of a 10 inch spring form pan. Bake 10 minutes or until lightly browned. Cool on wire rack.
Combine next three ingredients in a large microwave bowl. Microwave on high for 2-3 minutes, stirring every minute. Once caramels are completely melted, add pecans. Spread caramel mixture evenly over the crust.
Refrigerate 1 hour or until firm. Drizzle with melted chocolate square. Store in refrigerator.
MY NAME: Kim Moody
RECIPE NAME: TORTILLA CREAM CHEESE ROLL-UPS
INGREDIENTS:
2-8oz. cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 medium bell pepper
1/4 cup green onion
1 cup pecans
HOW TO MAKE THIS:
Cream together cream cheese, sour cream and mayo. Stir in bell pepper, onion and pecans. Spread on large tortillas. Roll up and chill.
MY TIP:
I put them in freezer until stiff. Slice to look like pinwheels and dip them in Picante Sauce.
MY NAME: Ramona Tucker
INGREDIENTS:
2-8oz. cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 medium bell pepper
1/4 cup green onion
1 cup pecans
HOW TO MAKE THIS:
Cream together cream cheese, sour cream and mayo. Stir in bell pepper, onion and pecans. Spread on large tortillas. Roll up and chill.
MY TIP:
I put them in freezer until stiff. Slice to look like pinwheels and dip them in Picante Sauce.
MY NAME: Ramona Tucker
RECIPE NAME: MINT BARS
INGREDIENTS:
2 2/3 cups flour
1 tsp. salt
1 cup butter, room temp.
1 Tbs. vanilla
1 stick butter, room temp.
3 Tbs. milk
10 Andes Mints
2 tsp. baking powder
2 cups brown sugar
2 eggs, room temp.
1 cup Andes mint chips
3 1/2 cups powdered sugar
1/2 tsp. mint extract
HOW TO MAKE THIS:
Preheat oven to 35 and grease a 9x13 baking dish. Whisk together flour, baking powder, and salt. Beat together 1 cup butter, brown sugar, eggs, and vanilla. Add flour mixture and beat until well blended. Beat in Andes mint chips. Spread in baking dish and bake at 350 degrees for 25 to 30 minutes or until set in the center. Let cool and prepare frosting. Beat one stick of butter until fluffy. Add sifted powdered sugar, mint extract, and milk and beat until well blended. Green food coloring can be added if desired. Spread on top of cooled bars. Make curls from Andes mints with a vegetable peeler to decorate tops of bars.
MY TIP:
Basic blondies can be made with this recipe by omitting mints and frosting.
MY NAME: Camille Karcher
INGREDIENTS:
2 2/3 cups flour
1 tsp. salt
1 cup butter, room temp.
1 Tbs. vanilla
1 stick butter, room temp.
3 Tbs. milk
10 Andes Mints
2 tsp. baking powder
2 cups brown sugar
2 eggs, room temp.
1 cup Andes mint chips
3 1/2 cups powdered sugar
1/2 tsp. mint extract
HOW TO MAKE THIS:
Preheat oven to 35 and grease a 9x13 baking dish. Whisk together flour, baking powder, and salt. Beat together 1 cup butter, brown sugar, eggs, and vanilla. Add flour mixture and beat until well blended. Beat in Andes mint chips. Spread in baking dish and bake at 350 degrees for 25 to 30 minutes or until set in the center. Let cool and prepare frosting. Beat one stick of butter until fluffy. Add sifted powdered sugar, mint extract, and milk and beat until well blended. Green food coloring can be added if desired. Spread on top of cooled bars. Make curls from Andes mints with a vegetable peeler to decorate tops of bars.
MY TIP:
Basic blondies can be made with this recipe by omitting mints and frosting.
MY NAME: Camille Karcher
RECIPE NAME: HOLIDAY PINWHEELS
INGREDIENTS:
4 large spinach tortillas
1 block cream cheese softened
1 package dried sweetened cranberries
1 cup crumbled feta
1/4 cup shopped green onion
1/2 cup chopped pecans
HOW TO MAKE THIS:
Combine softened cream cheese with cranberries, feta, green onion, and pecans. Spread mixture evenly over tortillas. Roll tortillas up tightly and refrigerate at least one hour. Cut each tortilla into 12 slices and serve.
MY TIP:
Thin slices of smoked turkey can be added after cream cheese mixture and before rolling tortillas if desired.
MY NAME: Camille Karcher
INGREDIENTS:
4 large spinach tortillas
1 block cream cheese softened
1 package dried sweetened cranberries
1 cup crumbled feta
1/4 cup shopped green onion
1/2 cup chopped pecans
HOW TO MAKE THIS:
Combine softened cream cheese with cranberries, feta, green onion, and pecans. Spread mixture evenly over tortillas. Roll tortillas up tightly and refrigerate at least one hour. Cut each tortilla into 12 slices and serve.
MY TIP:
Thin slices of smoked turkey can be added after cream cheese mixture and before rolling tortillas if desired.
MY NAME: Camille Karcher
RECIPE NAME: CHOCOLATE CHIP CHEESECAKE BARS
INGREDIENTS:
Crust:
1 1/2 cups graham cracker crumbs
5 Tbs. unsalted butter, melted
Chocolate Chip Cookie Dough:
5 Tbs. unsalted butter, room temperature
1/3 cup packed light brown sugar
3 Tbs. granulated sugar
1/4 tsp. salt
1 tsp. pure vanilla extract
3/4 cup flour
2/3 cup chocolate chips
Cheesecake Filling:
10 oz. cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 tsp. pure vanilla extract
HOW TO MAKE THIS:
Preheat the oven to 325 degrees. Line an 8" square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside. (*Note: This mixture is going to be dry...that's okay. It's rather like a crumble topping. You're going to crumble it on top of the cheesecake layer.)
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Use your hands to form "clumps" of the cookie dough, smoosh it together and flatten it out. Distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.
Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.
Lift the bars out by the overhang and cut into squares for serving.
MY NAME: Lyndi Jones
INGREDIENTS:
Crust:
1 1/2 cups graham cracker crumbs
5 Tbs. unsalted butter, melted
Chocolate Chip Cookie Dough:
5 Tbs. unsalted butter, room temperature
1/3 cup packed light brown sugar
3 Tbs. granulated sugar
1/4 tsp. salt
1 tsp. pure vanilla extract
3/4 cup flour
2/3 cup chocolate chips
Cheesecake Filling:
10 oz. cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 tsp. pure vanilla extract
HOW TO MAKE THIS:
Preheat the oven to 325 degrees. Line an 8" square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside. (*Note: This mixture is going to be dry...that's okay. It's rather like a crumble topping. You're going to crumble it on top of the cheesecake layer.)
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Use your hands to form "clumps" of the cookie dough, smoosh it together and flatten it out. Distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.
Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.
Lift the bars out by the overhang and cut into squares for serving.
MY NAME: Lyndi Jones
RECIPE NAME: CORNBREAD DRESSING WITH PANCETTA, APPLES, & MUSHROOMS
INGREDIENTS:
4 cups Cornbread, cut into 1-inch cubes, recipe follows
4 cups French bread, cut into 1-inch cubes
4 cups crusty artisan bread, cut into 1-inch cubes
32 ounces white button or crimini mushrooms
4 Tbs. canola oil
3/4 tsp. kosher salt, divided
1/2 lb. pancetta, diced
2 cups diced onion
5 Granny Smith apples, cut into large dice
5 Tbs. brown sugar
1 cup white wine
32 fluid ozs. very low-sodium chicken broth
1 tsp. ground thyme
1/2 tsp. turmeric
2 tsps. minced fresh rosemary leaves
Freshly ground black pepper
Minced fresh parsley leaves
HOW TO MAKE THIS:
Allow the diced bread to sit out on sheet pans for several hours or overnight, until dried out. Preheat the oven to 500 degrees. Wash the mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with the canola oil and sprinkle with 1/2 tsp. salt, mushrooms will be very coated. Divide the mushrooms between 21 sheet pans and roast in the upper half of the oven for at l3ast 20 minutes, stirring once halfway through roasting. Remove from the oven when the mushrooms are deep brown. Set aside. Reduce the oven to 375 degrees.
In a large skillet, cook the pancetta over medium-high heat until the fat is rendered and pancetta is golden brown. Remove from the skillet and set aside. Without cleaning the skillet, add in the onions and brown for 5 minutes. Increase the heat to high and add the apples, brown sugar, and 1/2 tsp. salt. Cook until deep golden brown, 3 to 5 minutes.
Decrease the heat to medium and pour in the wine (be careful if you're using an open flame). Stir and cook to reduce the liquid by half, 2 to 3 minutes. Pour the apple/onion mixture into a bowl and set aside.
Return the skillet to medium heat (again, without washing) and add the chicken broth, thyme, turmeric, rosemary, the remaining 1/2 tsp. salt, and pepper. Heat for a few minutes and then set aside.
Add the bread to a large bowl, and then add the browned pancetta, mushrooms and apple/onion mixture (any any juices that might have accumulated). Next, add the broth mixture gradually as you toss the ingredients, being prepared not to use all of the liquid, according to your taste.
Check the seasonings at the end and add in the minced parsley. Pour into a large baking dish or iron skillet and bake until golden brown on top, 20 to 25 minutes. (Or you can stuff the turkey if you're into that kind of thing).
CORNBREAD:
1/4 cups shortening, melted, plus 2 tablespoons
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tsp. salt
1 cup buttermilk
1/2 cup milk
1 whole egg
1 Tbs. baking powder
1/2 tsp. baking soda
HOW TO MAKE THIS:
Preheat the oven to 450 degrees. Heat 2 Tbs. shortening in an iron skillet, muffin pan, or other baking pan. Combine the cornmeal, flour, and salt in a mixing bowl. In a separate bowl, combine the buttermilk, milk, and egg. Add the baking powder and baking soda. Stir. Add the remaining 1/4 cup melted shortening, stirring constantly. pour into the hot pan, smoothing the surface with a spatula. Bake until golden brown on top, 20 to 25 minutes.
MY NAME: Laurie Templeton
INGREDIENTS:
4 cups Cornbread, cut into 1-inch cubes, recipe follows
4 cups French bread, cut into 1-inch cubes
4 cups crusty artisan bread, cut into 1-inch cubes
32 ounces white button or crimini mushrooms
4 Tbs. canola oil
3/4 tsp. kosher salt, divided
1/2 lb. pancetta, diced
2 cups diced onion
5 Granny Smith apples, cut into large dice
5 Tbs. brown sugar
1 cup white wine
32 fluid ozs. very low-sodium chicken broth
1 tsp. ground thyme
1/2 tsp. turmeric
2 tsps. minced fresh rosemary leaves
Freshly ground black pepper
Minced fresh parsley leaves
HOW TO MAKE THIS:
Allow the diced bread to sit out on sheet pans for several hours or overnight, until dried out. Preheat the oven to 500 degrees. Wash the mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with the canola oil and sprinkle with 1/2 tsp. salt, mushrooms will be very coated. Divide the mushrooms between 21 sheet pans and roast in the upper half of the oven for at l3ast 20 minutes, stirring once halfway through roasting. Remove from the oven when the mushrooms are deep brown. Set aside. Reduce the oven to 375 degrees.
In a large skillet, cook the pancetta over medium-high heat until the fat is rendered and pancetta is golden brown. Remove from the skillet and set aside. Without cleaning the skillet, add in the onions and brown for 5 minutes. Increase the heat to high and add the apples, brown sugar, and 1/2 tsp. salt. Cook until deep golden brown, 3 to 5 minutes.
Decrease the heat to medium and pour in the wine (be careful if you're using an open flame). Stir and cook to reduce the liquid by half, 2 to 3 minutes. Pour the apple/onion mixture into a bowl and set aside.
Return the skillet to medium heat (again, without washing) and add the chicken broth, thyme, turmeric, rosemary, the remaining 1/2 tsp. salt, and pepper. Heat for a few minutes and then set aside.
Add the bread to a large bowl, and then add the browned pancetta, mushrooms and apple/onion mixture (any any juices that might have accumulated). Next, add the broth mixture gradually as you toss the ingredients, being prepared not to use all of the liquid, according to your taste.
Check the seasonings at the end and add in the minced parsley. Pour into a large baking dish or iron skillet and bake until golden brown on top, 20 to 25 minutes. (Or you can stuff the turkey if you're into that kind of thing).
CORNBREAD:
1/4 cups shortening, melted, plus 2 tablespoons
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tsp. salt
1 cup buttermilk
1/2 cup milk
1 whole egg
1 Tbs. baking powder
1/2 tsp. baking soda
HOW TO MAKE THIS:
Preheat the oven to 450 degrees. Heat 2 Tbs. shortening in an iron skillet, muffin pan, or other baking pan. Combine the cornmeal, flour, and salt in a mixing bowl. In a separate bowl, combine the buttermilk, milk, and egg. Add the baking powder and baking soda. Stir. Add the remaining 1/4 cup melted shortening, stirring constantly. pour into the hot pan, smoothing the surface with a spatula. Bake until golden brown on top, 20 to 25 minutes.
MY NAME: Laurie Templeton
Wednesday, November 14, 2012
RECIPE NAME: CHOCOLATE PEANUT BUTTER COOKIE BARS
INGREDIENTS:
1 (18.25 oz) pkg. Devil's Food Cake Mix
1/4 cup vegetable oil
1 large egg
1 cup dry roasted peanuts, chopped
1 (14 oz) can Sweetened Condensed
1/2 cup Creamy Peanut Butter
1/3 cup Chocolate Fudge Frosting
HOW TO MAKE THIS:
Heat oven to 350 degrees. Coat a 13x9 inch pan lightly with cooking spray. Beat cake mix, oil and egg in large mixing bowl on medium speed until crumbly. Stir in peanuts. Reserve 1 1/2 cups crumb mixture. Press remainder on bottom of prepared pan. Beat sweetened condensed milk and peanut butter in medium bowl until smooth. Spread over prepared crust. Sprinkle with reserved crumb mixture. Bake 25-30 minutes or until set. Cool. Place frosting into corner of a 1 qt. resealable food storage bag. Seal bag. Microwave for 5 seconds on high. Snip small edge off bag corner. Squeeze bag, drizzling in a criss-cross pater over crumb topping. Chill to set chocolate drizzle for ease in cutting into bars. Refrigerate any leftovers. Makes 2 1/2 dozen.
MY NAME: Becky Bates
INGREDIENTS:
1 (18.25 oz) pkg. Devil's Food Cake Mix
1/4 cup vegetable oil
1 large egg
1 cup dry roasted peanuts, chopped
1 (14 oz) can Sweetened Condensed
1/2 cup Creamy Peanut Butter
1/3 cup Chocolate Fudge Frosting
HOW TO MAKE THIS:
Heat oven to 350 degrees. Coat a 13x9 inch pan lightly with cooking spray. Beat cake mix, oil and egg in large mixing bowl on medium speed until crumbly. Stir in peanuts. Reserve 1 1/2 cups crumb mixture. Press remainder on bottom of prepared pan. Beat sweetened condensed milk and peanut butter in medium bowl until smooth. Spread over prepared crust. Sprinkle with reserved crumb mixture. Bake 25-30 minutes or until set. Cool. Place frosting into corner of a 1 qt. resealable food storage bag. Seal bag. Microwave for 5 seconds on high. Snip small edge off bag corner. Squeeze bag, drizzling in a criss-cross pater over crumb topping. Chill to set chocolate drizzle for ease in cutting into bars. Refrigerate any leftovers. Makes 2 1/2 dozen.
MY NAME: Becky Bates
RECIPE NAME: BANANA SLUSH PUNCH
INGREDIENTS:
4 ripe bananas
2 cups white sugar
3 cups water
1 (46 fluid ounce) can pineapple juice
2 (12 fluid ounce) cans frozen orange juice concentrate
1 (12 fluid ounce) can frozen lemonade concentrate
3 cups water
3 liters ginger ale
HOW TO MAKE THIS:
In a blender, combine bananas, sugar and3 cups water. Blend until smooth. Pour into a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade concentrate and 3 cups water. Divide into 3 plastic containers and freeze until solid.
Remove from freezer 3 to 4 hours before serving. Using one portion at a time, place slush in a punch bowl and pour in 1 liter of Ginger Ale for each.
MY NAME: Donna Carter
INGREDIENTS:
4 ripe bananas
2 cups white sugar
3 cups water
1 (46 fluid ounce) can pineapple juice
2 (12 fluid ounce) cans frozen orange juice concentrate
1 (12 fluid ounce) can frozen lemonade concentrate
3 cups water
3 liters ginger ale
HOW TO MAKE THIS:
In a blender, combine bananas, sugar and3 cups water. Blend until smooth. Pour into a large bowl and stir in pineapple juice. Blend in orange juice concentrate, lemonade concentrate and 3 cups water. Divide into 3 plastic containers and freeze until solid.
Remove from freezer 3 to 4 hours before serving. Using one portion at a time, place slush in a punch bowl and pour in 1 liter of Ginger Ale for each.
MY NAME: Donna Carter
RECIPE NAME: HAM & CHEESE SANDWICHES
INGREDIENTS:
2 (12 oz) pkgs. Hawaiian Sweet Rolls
1 1/2 lbs. Boars Head Black Forest Ham (shaved)
3/4 lb. Boars Head Swiss Cheese, sliced thin
2 sticks butter (melted)
4 tsp. Brown Sugar
4 tsp. Honey Mustard
2 tsp. Poppy Seeds
2 tsp. Minced Onion
HOW TO MAKE THIS:
Preheat oven to 350 degrees. Spray a 9x13 baking dish with Pam. Cut rolls in half. Arrange bottom halves of rolls in a single layer in baking dish. Layer ham and cheese over the bottoms, cover with top halves of rolls. Mix together butter, brown sugar, honey mustard, poppy seeds and minced onion flakes. Pour mixture over sandwiches. Bake covered at 350 degrees for 20 minutes. Reduce heat to 250 degrees, uncover and bake an additional 10 minutes. To prevent burning, place the baking dishes on cookie sheets in the oven.
MY TIP:
This recipe freezes well. Freeze before baking.
MY NAME: Donna Carter
INGREDIENTS:
2 (12 oz) pkgs. Hawaiian Sweet Rolls
1 1/2 lbs. Boars Head Black Forest Ham (shaved)
3/4 lb. Boars Head Swiss Cheese, sliced thin
2 sticks butter (melted)
4 tsp. Brown Sugar
4 tsp. Honey Mustard
2 tsp. Poppy Seeds
2 tsp. Minced Onion
HOW TO MAKE THIS:
Preheat oven to 350 degrees. Spray a 9x13 baking dish with Pam. Cut rolls in half. Arrange bottom halves of rolls in a single layer in baking dish. Layer ham and cheese over the bottoms, cover with top halves of rolls. Mix together butter, brown sugar, honey mustard, poppy seeds and minced onion flakes. Pour mixture over sandwiches. Bake covered at 350 degrees for 20 minutes. Reduce heat to 250 degrees, uncover and bake an additional 10 minutes. To prevent burning, place the baking dishes on cookie sheets in the oven.
MY TIP:
This recipe freezes well. Freeze before baking.
MY NAME: Donna Carter
RECIPE NAME: CREAM CHEESE SAUSAGE BALLS
INGREDIENTS:
1 lb. sausage (hot or regular) uncooked
8 oz. cream cheese
1 1/4 cups Bisquick
4 oz. Cheddar Cheese, shredded
HOW TO MAKE THIS:
Preheat oven to 400 degrees. Mix all ingredients until well combined. Roll into 1-inch balls. Bake for 20-25 minutes or until brown.
MY TIP:
You can freeze them uncooked, then when you go to bake them, just add a few minutes to baking time.
MY NAME: Martha Brown
INGREDIENTS:
1 lb. sausage (hot or regular) uncooked
8 oz. cream cheese
1 1/4 cups Bisquick
4 oz. Cheddar Cheese, shredded
HOW TO MAKE THIS:
Preheat oven to 400 degrees. Mix all ingredients until well combined. Roll into 1-inch balls. Bake for 20-25 minutes or until brown.
MY TIP:
You can freeze them uncooked, then when you go to bake them, just add a few minutes to baking time.
MY NAME: Martha Brown
RECIPE NAME: MEXICAN CORN DIP
INGREDIENTS:
*2 cans Mexican Corn
1 can chopped green chilies
1 cup Greek Yogurt
1 cup light Mayo
10 oz. Shredded Cheddar Cheese
3 Green Onions, chopped
Chopped Jalapenos (to taste)
1/2 Tbs. Sugar
Salt & Pepper (to taste)
1/4 tsp. Garlic Powder
Fritoe Scoops
HOW TO MAKE THIS:
Mix all together and chill overnight. Serve with Fritoe's Scoops.
*Can use regular corn and add chopped green & red peppers instead of Mexican corn.
MY NAME: Martha Brown
INGREDIENTS:
*2 cans Mexican Corn
1 can chopped green chilies
1 cup Greek Yogurt
1 cup light Mayo
10 oz. Shredded Cheddar Cheese
3 Green Onions, chopped
Chopped Jalapenos (to taste)
1/2 Tbs. Sugar
Salt & Pepper (to taste)
1/4 tsp. Garlic Powder
Fritoe Scoops
HOW TO MAKE THIS:
Mix all together and chill overnight. Serve with Fritoe's Scoops.
*Can use regular corn and add chopped green & red peppers instead of Mexican corn.
MY NAME: Martha Brown
RECIPE NAME: APRICOT BISCOTTI
INGREDIENTS:
1/2 cup margarine or butter
1 cup sugar
2 eggs
1 1/2 tsp. vanilla
2 cups flour
1/2 tsp. baking powder
1/2 tsp. soda
pinch salt
1 1/2 cups broken pecans
1 cup diced dried apricots
1 egg white, beaten
HOW TO MAKE THIS:
Mix margarine and sugar; add eggs and vanilla. Mix in the dry ingredients, pecans and apricots. Cover and chill. When chilled, shape into 5 loaves 6" long. Flour fingers and press to 1/2" thick. Brush with beaten egg white. Place 3" apart on greased baking sheet. Bake 20 to 25 minutes at 350 degrees until lightly browned. Remove and slice in 3/4 inch strips, about 6 strips per loaf. Separate a little; reduce heat to 300 degrees and bake 15 minutes longer. Store in an air tight container to stay crisp or freeze until ready to use.
MY TIP:
You can also use chopped dates or other dried fruit.
MY NAME: Kathy Butler, from Mother's Cookbook
INGREDIENTS:
1/2 cup margarine or butter
1 cup sugar
2 eggs
1 1/2 tsp. vanilla
2 cups flour
1/2 tsp. baking powder
1/2 tsp. soda
pinch salt
1 1/2 cups broken pecans
1 cup diced dried apricots
1 egg white, beaten
HOW TO MAKE THIS:
Mix margarine and sugar; add eggs and vanilla. Mix in the dry ingredients, pecans and apricots. Cover and chill. When chilled, shape into 5 loaves 6" long. Flour fingers and press to 1/2" thick. Brush with beaten egg white. Place 3" apart on greased baking sheet. Bake 20 to 25 minutes at 350 degrees until lightly browned. Remove and slice in 3/4 inch strips, about 6 strips per loaf. Separate a little; reduce heat to 300 degrees and bake 15 minutes longer. Store in an air tight container to stay crisp or freeze until ready to use.
MY TIP:
You can also use chopped dates or other dried fruit.
MY NAME: Kathy Butler, from Mother's Cookbook
RECIPE NAME: FRESH CRANBERRY-PECAN BARS
INGREDIENTS:
1 cup all-purpose flour
2 Tbs. sugar
1/3 cup margarine or butter
1/2 cup finely chopped pecans
1 1/4 cup sugar
2 Tbs. all-purpose flour
2 beaten eggs
2 Tbs. milk
1 Tbs. finely shredded orange peel
1 tsp. vanilla
1 cup chopped cranberries
1/2 cup coconut
1/2 cup finely chopped pecans
HOW TO MAKE THIS:
For crust, in a medium mixing bowl combine the 1 cup flour and the 2 Tbs. sugar. Using a pastry blender, cut in the margarine or butter till mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press flour mixture into the bottom of an ungreased 13x9x2 inch baking pan. Bake in a 350 degree oven for 15 minutes.
Meanwhile, in a large mixing bowl combine the 1 1/4 cups sugar and the 2 Tbs. flour. Stir in the eggs, milk, orange peel, and vanilla. Fold in the cranberries, coconut, and 1/2 cup pecans. Spread over partially baked crust. Bake till top is lightly browned. Cool in pan on a wire rack. While still warm, cut into bars. Cool completely.
Makes 36 bars.
MY TIP:
Make these while fresh cranberries are available and freeze for use later.
MY NAME: Kathy Butler
INGREDIENTS:
1 cup all-purpose flour
2 Tbs. sugar
1/3 cup margarine or butter
1/2 cup finely chopped pecans
1 1/4 cup sugar
2 Tbs. all-purpose flour
2 beaten eggs
2 Tbs. milk
1 Tbs. finely shredded orange peel
1 tsp. vanilla
1 cup chopped cranberries
1/2 cup coconut
1/2 cup finely chopped pecans
HOW TO MAKE THIS:
For crust, in a medium mixing bowl combine the 1 cup flour and the 2 Tbs. sugar. Using a pastry blender, cut in the margarine or butter till mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press flour mixture into the bottom of an ungreased 13x9x2 inch baking pan. Bake in a 350 degree oven for 15 minutes.
Meanwhile, in a large mixing bowl combine the 1 1/4 cups sugar and the 2 Tbs. flour. Stir in the eggs, milk, orange peel, and vanilla. Fold in the cranberries, coconut, and 1/2 cup pecans. Spread over partially baked crust. Bake till top is lightly browned. Cool in pan on a wire rack. While still warm, cut into bars. Cool completely.
Makes 36 bars.
MY TIP:
Make these while fresh cranberries are available and freeze for use later.
MY NAME: Kathy Butler
RECIPE NAME: CHERRY COFFEE CAKE
INGREDIENTS:
Cream:
1 cup margarine
1 3/4 cups sugar
4 eggs
1 tsp. vanilla
1/2 tsp. almond extract
Mix:
3 cups flour
1/2 tsp. salt
1 1/2 tsp. baking poweder
HOW TO MAKE THIS:
Add the dry ingredients to the wet ones. Remove 1 cup of batter and set aside. Spread batter in a greased jelly roll pan. Spread 1 can of cherry pie filling on top of the batter. Drop remaining cup of batter on top of that. Bake at 350 degrees for 30-40- minutes. Drizzle with frosting when cool.
MY NAME: Jenny Norton
INGREDIENTS:
Cream:
1 cup margarine
1 3/4 cups sugar
4 eggs
1 tsp. vanilla
1/2 tsp. almond extract
Mix:
3 cups flour
1/2 tsp. salt
1 1/2 tsp. baking poweder
HOW TO MAKE THIS:
Add the dry ingredients to the wet ones. Remove 1 cup of batter and set aside. Spread batter in a greased jelly roll pan. Spread 1 can of cherry pie filling on top of the batter. Drop remaining cup of batter on top of that. Bake at 350 degrees for 30-40- minutes. Drizzle with frosting when cool.
MY NAME: Jenny Norton
RECIPE NAME: APPLE-CINNAMON PULL APART LOAF
INGREDIENTS:
Dinner Rolls, thawed (or use your own dough recipe)
3 medium-sized Granny Smith apples, peeled and chopped
1/3 cup brown sugar
1/2 cup chopped pecans
1 tsp. cinnamon zest
Juice from half a lemon (about 2 tsp. of juice)
ICING:
1 cup powdered sugar
3-4 tsp. water
1/2 tsp. vanilla
1/2 tsp. almond flavoring
HOW TO MAKE THIS:
Cut thawed rolls in half. Combine apples, sugar, nuts, cinnamon and lemon juice and zest. Flatten each roll half into a 2-3 inch circle. Place 1 teaspoon apple mixture in center of each dough circle. Pinch edges together to seal, forming a ball. Place filled balls in a sprayed 9x5 inch loaf pan. Spoon remaining apple mixture evenly over the top. Cover with greased plastic wrap and let rise until double. Remove wrap and bake at 350 degrees for 45-50 minutes. Cover with foil last 10 minutes of baking to prevent over browning. Cool for 10 minutes. Remove from pan and place on wire rack to cool. Combine icing ingredients and drizzle over loaf.
MY NAME: Laura Russell
INGREDIENTS:
Dinner Rolls, thawed (or use your own dough recipe)
3 medium-sized Granny Smith apples, peeled and chopped
1/3 cup brown sugar
1/2 cup chopped pecans
1 tsp. cinnamon zest
Juice from half a lemon (about 2 tsp. of juice)
ICING:
1 cup powdered sugar
3-4 tsp. water
1/2 tsp. vanilla
1/2 tsp. almond flavoring
HOW TO MAKE THIS:
Cut thawed rolls in half. Combine apples, sugar, nuts, cinnamon and lemon juice and zest. Flatten each roll half into a 2-3 inch circle. Place 1 teaspoon apple mixture in center of each dough circle. Pinch edges together to seal, forming a ball. Place filled balls in a sprayed 9x5 inch loaf pan. Spoon remaining apple mixture evenly over the top. Cover with greased plastic wrap and let rise until double. Remove wrap and bake at 350 degrees for 45-50 minutes. Cover with foil last 10 minutes of baking to prevent over browning. Cool for 10 minutes. Remove from pan and place on wire rack to cool. Combine icing ingredients and drizzle over loaf.
MY NAME: Laura Russell
Monday, November 12, 2012
RECIPE NAME: GARLIC PARMESAN PULL-APART BREAD
INGREDIENTS:
1 can refrigerated Grands biscuits (not the flakey layers kind)
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated parmesan cheese
1 tsp. Italian seasoning
HOW TO MAKE THIS:
Preheat the oven to 350 degrees. Throw the cold stick of butter in a bundt pan and let it melt in preheating oven. While the butter melts, cut the Grand biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, seasoning and Parmesan cheese together. Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that was left behind in the bowl. Bake at 350 degrees for 20-22 minutes ntil golden brown. Serve alone or with marinara sauce for dipping.
Marinara Sauce Ingredients:
1 (28 oz.) can crushed tomatoes
1 (6 oz) can tomato paste
4 Tbs. chopped fresh parsley
1 clove garlic, minced
1 tsp. dried oregano
1 tsp. salt
1/4 tsp. ground black pepper
6 Tbs. olive oil
1/3 cup finely diced onion
1/2 cup white wine or water
Place tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt and pepper in a food processor or blender. Blen until smooth. In a larger skillet over medium heat, saute the finely chopped onion in olive oil for two minutes. Add the blended tomato sauce and white wine. Simmer for 30 minutes, stirring occasionally. Serve as a dip or over pasta. Leftovers can be frozen.
MY NAME: Teresa Pierce
INGREDIENTS:
1 can refrigerated Grands biscuits (not the flakey layers kind)
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated parmesan cheese
1 tsp. Italian seasoning
HOW TO MAKE THIS:
Preheat the oven to 350 degrees. Throw the cold stick of butter in a bundt pan and let it melt in preheating oven. While the butter melts, cut the Grand biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, seasoning and Parmesan cheese together. Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that was left behind in the bowl. Bake at 350 degrees for 20-22 minutes ntil golden brown. Serve alone or with marinara sauce for dipping.
Marinara Sauce Ingredients:
1 (28 oz.) can crushed tomatoes
1 (6 oz) can tomato paste
4 Tbs. chopped fresh parsley
1 clove garlic, minced
1 tsp. dried oregano
1 tsp. salt
1/4 tsp. ground black pepper
6 Tbs. olive oil
1/3 cup finely diced onion
1/2 cup white wine or water
Place tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt and pepper in a food processor or blender. Blen until smooth. In a larger skillet over medium heat, saute the finely chopped onion in olive oil for two minutes. Add the blended tomato sauce and white wine. Simmer for 30 minutes, stirring occasionally. Serve as a dip or over pasta. Leftovers can be frozen.
MY NAME: Teresa Pierce
RECIPE NAME: BRUSCHETTA
INGREDIENTS:
6 fresh Roma tomatoes, chopped
2 cloves fresh garlic, minced
12 to 15 fresh basil leaves, finely chopped
1/3 cup grated parmesan cheese
1/4 cup extra virgin olive oil
Freshly gound pepper
Salt
French Baguette sliced in 1/2 inch slices
HOW TO MAKE THIS:
Add the first 5 ingredients into a mixing bowl. Mix well. Add salt and pepper to taste and mix well again to bring out the juice from the tomatoes. Let sit about 20 minutes.
Lay slices of bread flat on a jelly roll pan. Place under preheated broiler in oven for approximately 3 minutes. When golden brown, turn over and broil again. Check often as they can burn easily.
Place toast on a platter with tomato mixture in center for guests to serve themselves.
MY NAME: Sheri Parker
INGREDIENTS:
6 fresh Roma tomatoes, chopped
2 cloves fresh garlic, minced
12 to 15 fresh basil leaves, finely chopped
1/3 cup grated parmesan cheese
1/4 cup extra virgin olive oil
Freshly gound pepper
Salt
French Baguette sliced in 1/2 inch slices
HOW TO MAKE THIS:
Add the first 5 ingredients into a mixing bowl. Mix well. Add salt and pepper to taste and mix well again to bring out the juice from the tomatoes. Let sit about 20 minutes.
Lay slices of bread flat on a jelly roll pan. Place under preheated broiler in oven for approximately 3 minutes. When golden brown, turn over and broil again. Check often as they can burn easily.
Place toast on a platter with tomato mixture in center for guests to serve themselves.
MY NAME: Sheri Parker
RECIPE NAME: SPICY CRACKERS
INGREDIENTS:
1 1/3 cup olive oil
1/2 packet taco seasoning
2 packets Ranch Dressing Mix
2 Tbs. crushed red pepper flakes
1 box saltine crackers
HOW TO MAKE THIS:
Mix the first four ingredients and pour over crackers. It takes about ten minutes of stirring in a large bowl or use two large bowls to pour back and forth. Once well coated, seal in an air tight container.
MY NAME: Kim Moody
INGREDIENTS:
1 1/3 cup olive oil
1/2 packet taco seasoning
2 packets Ranch Dressing Mix
2 Tbs. crushed red pepper flakes
1 box saltine crackers
HOW TO MAKE THIS:
Mix the first four ingredients and pour over crackers. It takes about ten minutes of stirring in a large bowl or use two large bowls to pour back and forth. Once well coated, seal in an air tight container.
MY NAME: Kim Moody
RECIPE NAME: ARTICHOKE DIP
INGREDIENTS:
2 cups artichoke hearts
1 cup parmesan cheese
2 cups Hellman's mayo
Garlic powder and lemon pepper to tast
HOW TO MAKE THIS:
Drain and chop hearts medium fine. Mix ingredients to season. Serve hot in chafing dish or cook in oven at 325 degrees for 30 minutes. Servie with melba round, other crackers or veggies.
MY NAME: Shirley Sawyer
INGREDIENTS:
2 cups artichoke hearts
1 cup parmesan cheese
2 cups Hellman's mayo
Garlic powder and lemon pepper to tast
HOW TO MAKE THIS:
Drain and chop hearts medium fine. Mix ingredients to season. Serve hot in chafing dish or cook in oven at 325 degrees for 30 minutes. Servie with melba round, other crackers or veggies.
MY NAME: Shirley Sawyer
RECIPE NAME: FAITH'S DIP
INGREDIENTS:
1 lb. sausage
1/4-1/2 cup chicken broth
8 oz. (1/2 of 16-oz. block) Velveeta
1 (3-oz) pkg. cream cheese
1 (10-3/4 oz) can condensed cream of mushroom soup
1 (10-oz) can rotel
HOW TO MAKE THIS:
In a skillet over medium-high heat, crumble and brown sausage. Drain and discard fat. Deglaze the skillet with chicken broth, scraping up the browned bits on the bottom. Stir together sausage, deglazing liquid and remaining ingredients in a slow cooker, and heat on LOW until heated through. Makes approximately 10 servings.
MY TIP:
Serve with chips and/or veggies.
MY NAME: Mary Perry
INGREDIENTS:
1 lb. sausage
1/4-1/2 cup chicken broth
8 oz. (1/2 of 16-oz. block) Velveeta
1 (3-oz) pkg. cream cheese
1 (10-3/4 oz) can condensed cream of mushroom soup
1 (10-oz) can rotel
HOW TO MAKE THIS:
In a skillet over medium-high heat, crumble and brown sausage. Drain and discard fat. Deglaze the skillet with chicken broth, scraping up the browned bits on the bottom. Stir together sausage, deglazing liquid and remaining ingredients in a slow cooker, and heat on LOW until heated through. Makes approximately 10 servings.
MY TIP:
Serve with chips and/or veggies.
MY NAME: Mary Perry
RECIPE NAME: SMOKY SPINACH ARTICHOKE DIP
INGREDIENTS:
8 oz. frozen chopped spinach, thawed
1 (12-oz.) bag frozen artichoke hearts, thawed
1/2 cup plus 2 Tbs. freshly grated Parmesan
1/2 cup grated smoked gouda
1/2 cup shredded mozzarella
3 cloves garlic, minced
1/2 tsp. red pepper flakes
1/2 tsp. whole coriander seeds
1/2 cup mayonnaise
1/2 cup sour cream
4 ozs. cream cheese
Tortilla chips, for serving
HOW TO MAKE THIS:
Preheat the oven to 350 degrees. Place the spinach in a strainer and squeeze out as much liquid as possible; set aside. Chop the artichokes into bite-size chunks. In a large bowl, add the spinach, artichokes, 1/2 cup Parmesan, gouda, mozzeralla, garlic, red pepper flakes, coriander seeds, mayonnaise, sour cream and cream cheese and mix until combined. Pour into a baking dish, top with the remaining 2 Tbs. Parmesan and bake until the edges are bubbly and light golden brown, about 25 minutes. Allow the dip to cool slightly before serving with tortilla chips.
MY TIP:
A quick way to thaw out spinach; microwave for 3 minutes, covered.
MY NAME: Leah Daily
INGREDIENTS:
8 oz. frozen chopped spinach, thawed
1 (12-oz.) bag frozen artichoke hearts, thawed
1/2 cup plus 2 Tbs. freshly grated Parmesan
1/2 cup grated smoked gouda
1/2 cup shredded mozzarella
3 cloves garlic, minced
1/2 tsp. red pepper flakes
1/2 tsp. whole coriander seeds
1/2 cup mayonnaise
1/2 cup sour cream
4 ozs. cream cheese
Tortilla chips, for serving
HOW TO MAKE THIS:
Preheat the oven to 350 degrees. Place the spinach in a strainer and squeeze out as much liquid as possible; set aside. Chop the artichokes into bite-size chunks. In a large bowl, add the spinach, artichokes, 1/2 cup Parmesan, gouda, mozzeralla, garlic, red pepper flakes, coriander seeds, mayonnaise, sour cream and cream cheese and mix until combined. Pour into a baking dish, top with the remaining 2 Tbs. Parmesan and bake until the edges are bubbly and light golden brown, about 25 minutes. Allow the dip to cool slightly before serving with tortilla chips.
MY TIP:
A quick way to thaw out spinach; microwave for 3 minutes, covered.
MY NAME: Leah Daily
RECIPE NAME: GINGER CRINKLES
INGREDIENTS:
2/3 cups vegetable oil
1 1/4 cups sugar, divided
1 egg
1/4 cup of molasses
2 cups all-purpose flour
1/2 tsp. salt
2 tsp. baking soda
1 tsp. ground ginger
1 tsp. cinnamon
HOW TO MAKE THIS:
Combine oil and 1 cup of sugar in a large mixing bowl. Add egg and beat well. Stir in molasses. Combine flour, salt, baking soda, cinnamon and ginger. Add to molasses mixture stirring well. Roll dough into 1 inch balls; roll each in the remaining 1/4 cup of sugar. Place 2 inches apart on a greased cookie sheet. Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove to wire rack to cool. Makes about 4 dozen cookies.
MY NAME: Julie Speck
INGREDIENTS:
2/3 cups vegetable oil
1 1/4 cups sugar, divided
1 egg
1/4 cup of molasses
2 cups all-purpose flour
1/2 tsp. salt
2 tsp. baking soda
1 tsp. ground ginger
1 tsp. cinnamon
HOW TO MAKE THIS:
Combine oil and 1 cup of sugar in a large mixing bowl. Add egg and beat well. Stir in molasses. Combine flour, salt, baking soda, cinnamon and ginger. Add to molasses mixture stirring well. Roll dough into 1 inch balls; roll each in the remaining 1/4 cup of sugar. Place 2 inches apart on a greased cookie sheet. Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove to wire rack to cool. Makes about 4 dozen cookies.
MY NAME: Julie Speck
RECIPE NAME: BAKLAVA
INGREDIENTS:
1 lb. pistachios and/or walnuts, coarsely ground, plus more for garnish
1/2 tsp. ground cinnamon, or to taste
1 cup ground Zwieback Crackers or breadcrumbs
4 sticks unsalted butter, melted
16 sheets Phyllo dough (thawed, if frozen), cut in half
SYRUP:
3 cups sugar
1 6-to-8 oz. jar honey
1-2 Tbs. fresh lemon juice or orange juice
HOW TO MAKE THIS:
Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl. Brush a 9x13 baking dish with some of the butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.
Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter, brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond patter. Bake until golden, about 1 hours.
meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly.
Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight.
MY TIP:
Don't be afrain of phyllo! It doesn't matter if it breaks!
MY NAME: Laura Staples
INGREDIENTS:
1 lb. pistachios and/or walnuts, coarsely ground, plus more for garnish
1/2 tsp. ground cinnamon, or to taste
1 cup ground Zwieback Crackers or breadcrumbs
4 sticks unsalted butter, melted
16 sheets Phyllo dough (thawed, if frozen), cut in half
SYRUP:
3 cups sugar
1 6-to-8 oz. jar honey
1-2 Tbs. fresh lemon juice or orange juice
HOW TO MAKE THIS:
Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl. Brush a 9x13 baking dish with some of the butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.
Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter, brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond patter. Bake until golden, about 1 hours.
meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly.
Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight.
MY TIP:
Don't be afrain of phyllo! It doesn't matter if it breaks!
MY NAME: Laura Staples
RECIPE NAME: OLD FASHIONED OATMEAL COOKIES
INGREDIENTS:
1 cup brown sugar
1 cup white sugar
1 cup butter
2 large or 3 medium eggs
2 tsp. vanilla
1/2 salt
1 tsp. baking soda
1 tsp. baking powder
2 cups flour
3 cups oatmeal (Quaker Old-Fashioned, cooks in 5 minutes)
HOW TO MAKE THIS:
Cream sugars and butter. Add eggs, mix well. Add vanilla, salt, soda and baking powder. Add flour then oatmeal, mixing well after each edition. Drop onto a cookie sheet. Cook 8-10 minutes at 375.
MY NAME: Susan Martin
INGREDIENTS:
1 cup brown sugar
1 cup white sugar
1 cup butter
2 large or 3 medium eggs
2 tsp. vanilla
1/2 salt
1 tsp. baking soda
1 tsp. baking powder
2 cups flour
3 cups oatmeal (Quaker Old-Fashioned, cooks in 5 minutes)
HOW TO MAKE THIS:
Cream sugars and butter. Add eggs, mix well. Add vanilla, salt, soda and baking powder. Add flour then oatmeal, mixing well after each edition. Drop onto a cookie sheet. Cook 8-10 minutes at 375.
MY NAME: Susan Martin
RECIPE NAME: PETTICOAT TAILS
INGREDIENTS:
1 cup soft butter
1 cup sifted powdered sugar
1 tsp. flavoring (vanilla, almond, or rose)
2 1/2 cup sifted flour
1/4 tsp. salt
HOW TO MAKE THIS:
Mix butter, sugar and flavoring. Sift together and stir in flour and salt. Mix with hands. Make into rolls about 2 inches in diameter. Wrap in wax paper and chill for several hours. Slice and cook on ungreased baking sheet. Bake at 400 degrees for 8-10 minutes until lightly browned.
MY TIP:
This was my grandmother's recipe. She always had a roll in her refrigerator and made some almost every afternoon for my grandfather to have with his coffee.
MY NAME: Lori Hill
INGREDIENTS:
1 cup soft butter
1 cup sifted powdered sugar
1 tsp. flavoring (vanilla, almond, or rose)
2 1/2 cup sifted flour
1/4 tsp. salt
HOW TO MAKE THIS:
Mix butter, sugar and flavoring. Sift together and stir in flour and salt. Mix with hands. Make into rolls about 2 inches in diameter. Wrap in wax paper and chill for several hours. Slice and cook on ungreased baking sheet. Bake at 400 degrees for 8-10 minutes until lightly browned.
MY TIP:
This was my grandmother's recipe. She always had a roll in her refrigerator and made some almost every afternoon for my grandfather to have with his coffee.
MY NAME: Lori Hill
RECIPE NAME: MINT TRUFFLES
INGREDIENTS:
15 chocolate mint oreos
2 oz. cream cheese softened
1 pkg. Andes Mints melted
1/2 cup of chocolate chips melted
HOW TO MAKE THIS:
Crush oreo cookies and mix with the cream cheese. Roll into balls. Dip in Andes mints and let set for a few minutes. Drizzle with chocolate chips.
MY TIP:
You can be creative in decorating them. I like to use colored sprinkles, melted white chocolate or crushed peppermints.
MY NAME: Teri Burgoon
INGREDIENTS:
15 chocolate mint oreos
2 oz. cream cheese softened
1 pkg. Andes Mints melted
1/2 cup of chocolate chips melted
HOW TO MAKE THIS:
Crush oreo cookies and mix with the cream cheese. Roll into balls. Dip in Andes mints and let set for a few minutes. Drizzle with chocolate chips.
MY TIP:
You can be creative in decorating them. I like to use colored sprinkles, melted white chocolate or crushed peppermints.
MY NAME: Teri Burgoon
RECIPE NAME: POTATO JAZZ
INGREDIENTS:
6 medium potatoes
8 oz. sour cream
1 chopped onion
1/2 cup butter
1/2 cup milk
1 cup cheddar cheese
HOW TO MAKE THIS:
Bake or boil potatoes in jackets. Dice potatoes and mix preceding ingredients in large bowl. Bake in glass baking dish at 375 degrees until bubbling and cheese is melted. Serve 10-12 people.
MY TIP:
Great with steaks or chicken on the grill!
MY NAME: Georgia Dolgener
INGREDIENTS:
6 medium potatoes
8 oz. sour cream
1 chopped onion
1/2 cup butter
1/2 cup milk
1 cup cheddar cheese
HOW TO MAKE THIS:
Bake or boil potatoes in jackets. Dice potatoes and mix preceding ingredients in large bowl. Bake in glass baking dish at 375 degrees until bubbling and cheese is melted. Serve 10-12 people.
MY TIP:
Great with steaks or chicken on the grill!
MY NAME: Georgia Dolgener
RECIPE NAME: BAKED CHICKEN AND SPINACH FLAUTAS
INGREDIENTS:
1 lb. boneless, skinless chicken thighs (about 4 pieces)
16 ozs. chicken broth
2 cups water
1 tsp. paprika
1 tsp. kosher salt
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
1 minced jalapeno pepper (seeds removed)
3 cups chopped spinach
5 burrito-sized flour tortillas (9 inches)
6 ozs. shredded Mexican Cheese (or other melting cheese of choice)
HOW TO MAKE THIS:
Preheat the oven to 450 degrees. Put the chicken thighs in a deep sided saute' pan and cover with the chicken stock and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings. Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat for 2-3 minutes, or until the spinach is wilted. Cut the tortillas in half. Spoon 1/10 of the chicken (about 1 Tbs.) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake another 10 minutes or until crispy. Serve with salsa and sour cream.
MY TIP:
To shred the chicken quickly, placed in an stand mixer with a paddle attachment on low or medium speed. Also, to cut prep time, mix the finished chicken mixture, spinach mixture and cheese together before filling the tortillas.
MY NAME: Amanda Comeau-Sheren
INGREDIENTS:
1 lb. boneless, skinless chicken thighs (about 4 pieces)
16 ozs. chicken broth
2 cups water
1 tsp. paprika
1 tsp. kosher salt
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
1 minced jalapeno pepper (seeds removed)
3 cups chopped spinach
5 burrito-sized flour tortillas (9 inches)
6 ozs. shredded Mexican Cheese (or other melting cheese of choice)
HOW TO MAKE THIS:
Preheat the oven to 450 degrees. Put the chicken thighs in a deep sided saute' pan and cover with the chicken stock and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings. Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat for 2-3 minutes, or until the spinach is wilted. Cut the tortillas in half. Spoon 1/10 of the chicken (about 1 Tbs.) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake another 10 minutes or until crispy. Serve with salsa and sour cream.
MY TIP:
To shred the chicken quickly, placed in an stand mixer with a paddle attachment on low or medium speed. Also, to cut prep time, mix the finished chicken mixture, spinach mixture and cheese together before filling the tortillas.
MY NAME: Amanda Comeau-Sheren
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