December 2009

Savory Treats!

At the home of: Shana Hart & Becky Maher

Dog Food

From the kitchen of: Angela Rivers

1 package cocktail party ryes

1 lb ground beef

1 lb Tennessee pork sausage - Hot

1 lb Velveeta

Brown the 2 meets together; drain off the grease. Melt the cheese in the pan and then add back in the meat. Spoon mixture onto bread and place on cookie sheet. Bake at 400 for about 5 minutes until browned. Makes approx 24.

Original Chex Party Mix

From the kitchen of: Becky Maher

3 cups Corn Chex

3 cups Rice Chex

3 cups Wheat Chex

1 cup mixed nuts

1 cup bit-size pretzels

1 cup garlic mini bagel chips

6 Tbsp butter

2 Tbsp Worcestershire sauce

1 1/2 tsp seasoned salt

3/4 tsp garlic powder

1/2 tsp onion powder

Heat oven to 250. In large bowl mix cereals, nuts, pretzels, and bagel chips and set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Apple Wrapper Pie

From the kitchen of: Shana Hart

Ingredients

Pie Crust: (9-inch)

1 cup all-purpose

1/2 teaspoon salt

1/3 cup plus 1 Tbsp shortening

2 to 3 tablespoons cold water

Directions: Mix flour and salt in medium bowl. Cut in shortening, using a pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tlb at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. (1 or 2 tlb more water can be added if necessary) Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry on lightly floured surface, using floured rolling pin, into circle a 13 inch circle. Cover pastry in plastic and place in the refrigerator until needed.

Ingredients for Filling:

2/3 cup packed brown sugar

1/3 cup all-purpose flour

4 cups thinly sliced peeled tart apples (4 medium)

1 tablespoon butter

Directions: Heat oven to 425. Mix brown sugar and flour in large bowl. Stir in apples. Take pastry out of frig, remove plastic, and place pastry on a large ungreased cookie sheet. Mound apple mixture on center of pastry to within 3 inches of edge. Cut butter into small pieces; sprinkle over apples. Fold edge of pastry over apples, making pleats so it lays flat on apples. Sprinkle pastry with sugar. Bake 30 to 35 minutes or until crust is light golden brown. To prevent excessive browning, cover center of pie with a 5 inch square of foil during the last 10 - 1

5 minutes of baking. Cool on cookie sheet on wire rack 1 hour, or serve warm if desired.

Bacon Dip

From the kitchen of: Karisa Stahle

7 slices bacon

2 cloves garlic

8 oz cream cheese

4 oz bleu cheese

3 green onions

1/4 cup half & half

nuts of your choice

Cook bacon till crisp. (easier to dice strips first and then cook.) Drain fat and then add garlic and onions. Cook till soft about 2 minutes. In separate bowl mix cheeses and add bacon mixture. Stir to combine and then add half & half. Add to oven-safe dish. Cook 20 minutes at 350. Sprinkle nuts on top. Serve with crackers.

Tacquitos

From the kitchen of: Tiffany Pringle

2 lbs ground beef

1 tsp salt

2 Tbsp chili powder

2 Tbsp paprika

1 tsp cumin

1 tsp garlic powder

1/2 diced bell pepper

1/2 diced medium onion

12 corn tortillas

In 2 quart saucepan add first 5 ingredients plus enough water to cover the meat. Bring to a boil. Simmer over med-low heat for about an hour. Add onion and pepper and continue cooking for 20-30 minutes. Heat oil in skillet and cook tortillas 1 at a time until soft about 5-10 seconds. Drain pan once done. Strain liquid from meat. Spoon 1 Tbsp of meat into center of tortilla. Roll tortilla into a flute-shape. Use toothpick to secure and cook 2-3 minutes in the pan.

November 2009

"Food from a Movie/TV Show" Night!

At the Home of: Angela Rivers

Chocolate Croissants

From the kitchen of: Tiffany Pringle

From the Movie: Breakfast at Tiffany's

1/2 cup pecans, divided

1 Tbsp + 4 tsp granulated sugar, divided

16 oz package frozen bread dough, or 2 crescent roll tubes

1/2 cup semisweet chocolate chips

1. Heat oven to 375. Spray inside of four 4 1/2 x 2 1/2 x 1 1/2 inch individual loaf pans with nonstick spray; set aside.

2. Sprinkle work surface evenly with 1/4 cup chopped pecans and 1 Tbsp granulated sugar. Divide dough into 4 equal portions. Roll each portion into 6 x 4 1/2 inch rectangles.

3. Over each rectangle sprinkle 2 Tbsp chocolate chips, 1 Tbsp chopped pecans, and 1 tsp sugar from remaining nuts and sugar. Roll up jelly roll fashion, starting at shortest edge.

4. Pinch sides and seam of each loaf to seal in filling; place in prepared pans seam side down. Bake 15 minutes until golden; bread should sound hollow when removed from pan and base is rapped with knuckles. Cool on wire rack Cut in slices to serve.

Wake Up! French Toast

From the kitchen of: Karisa Stahle

From the Movie: While You Were Sleeping

Egg Mixture:

6 eggs

1 1/2 cup half & half

1 tsp vanilla

1 tsp cinnamon

1 pinch cardamom

1 Tbsp orange juice

1/4 tsp salt

Maple Mixture:

1 1/2 sticks butter

4 Tbsp maple syrup

1 1/2 cup brown sugar

1 loaf Challah bread (or Texas Toast if you can't find it)

Fruit of your choice (blackberries used; can also use apples, peaches, blueberries)

Lightly whisk egg in a large bowl. Add the rest of the ingredients for the egg mixture. Whisk again until mixed. Cover bowl with plastic wrap and refrigerate over night.

Melt butter in sauce pan. Add maple syrup and brown sugar stirring often until the mixture begins to bubble and sugar melts. Place fruit in cake pan, pour sauce over fruit. Place slices of challah bread over fruit, pressing down lightly. Then pour egg mixture covering bread evenly.

Preheat oven to 375 and bake French toast for 30-35 minutes (cover for first 20 minutes). Once cooked place on wire rack for ten minutes. Then flip over onto serving dish so maple side is on top. Can serve with whip cream if desired.

Spinach Ravioli

From the kitchen of: Becky Maher

From the Movie: Return to Me

4 eggs + 1 egg

3 1/2 cups flour

1 tsp salt

1 cup ricotta

1 cup cooked chopped spinach, well drained (about 1 1o oz frozen package)

1/2 cup grated parmesan cheese

salt & pepper to taste

Sauce:

20 sun-dried tomatoes, re-hydrated

1/2 cup shredded fresh basil

3 large cloves garlic, minced

3-4 Tbsp olive oil

1. Combine the 4 eggs, flour and salt in a large mixing bowl to make the dough. Knead well by hand until the dough is smooth and elastic. (See detailed directions to follow)

2. Combine the ricotta, parmesan and spinach in a bowl, using a fork. Add salt & pepper to taste.

3. Beat in the remaining egg, stirring until well-combined.

4. Fill the ravioli. (directions to follow)

5. Cook in boiling water for 5-10 minutes (exact cooking time will vary depending on how large/thick you have made your ravioli). Meanwhile, saute the garlic in the oil until garlic is softened; add the chopped tomatoes, basil and cook for another minute or two. Season with salt/pepper as needed. Serve the cooked ravioli with the garlic-basil-tomato mixture, sprinkle with parmesan cheese.

Homemade Ravioli Instructions:

1. Add 3/12 cups flour to a large mixing bowl. Make a well in the center of the flour.

2. Break 4 large eggs in to the well.

3. Using a fork, beat the eggs, gradually incorporating flour into the egg mixture. A large mass of dough will slowly start to form, with lots of little straggly bits of dough floating around in the bowl as well. Once the dough is dry enough to handle, gather i up in the bowl, using your hand and knead into a nice, round ball.

4. Turn the ball of dough onto a floured surface, and knead well (at least 5 min) until the dough feels smooth and elastic. If the dough seems too dry, add a few drops of water; too wet, add a little more flour. Return the ball of dough to the bowl, and cover with a floured pice of saran wrap. Let it rest for at least a half hour.

5. Rip off a ball of dough approx 2-2 1/2" in diameter. Place it on a floured, flat, clean work surface and roll out using your rolling pin. You'll want a rectangle approx 5" tall and 10-12" long, and as thin as you can get it. If you're using a pasta maker, rolling it into the 5" setting should do it.

6. Drop your filling (note: you don't want your filling to be too wet) by the teaspoonful onto the dough. You'll want to leave at least a 1/2" margin on the edges, and space each dollop of filling at least 1" apart.

7. Repeat step 5. Use this second rectangle of dough to cover the first rectangle. Gently press between the mounds of filling to seal the dough. Work from the center out to the edges, pressing out air bubbles as much as you can. Note: if your dough is to dry and doesn't seem to be sticking, gently remove the top layer and wet between the mounds of filling with a little bit of tap water.

8. Square off the edges using a sharp paring knife to trim away excess dough.

9. Cut the ravioli into individual squares. Set aside on a well-floured surface (I use styrofoam trays, but use whatever you happen to have around - baking sheet, plate). Sprinkle with more flour, then cover with a floured piece of saran wrap and toss the tray into the fridge for a few hours, or cook immediately. Repeat steps 1-9 until you run out of dough or filling.

Coconut Cream Pie

From the kitchen of: Angela Rivers

From the TV Show: The Cosby Show

1 graham cracker pie crust

1 (5 oz) package instant vanilla pudding mix

1 1/2 cups milk

1 cup shredded flaked coconut

1/2 cup toasted shredded flaked coconut

1 (8 oz) container frozen whipped topping, thawed

1. In a large bowl, combine the pudding mix and milk until mixture thickens. Fold 1 cup coconut and 1/2 the tub of whipped topping into the pudding. Pour combination into pie crust.

2. Spread remainder of whipped topping on top of pie. Sprinkle with the toasted coconut. Refrigerate and serve chilled.

Halloween/Fall Treats!

October 2009

Halloween/Fall Treats

At the home of: Shana Hart

Mummy Dogs

From the kitchen of: Shana Hart

1 package thin hotdogs (Hebrew

Nationals)

1 tube crescent rolls

food coloring

Preheat oven to 375. Roll out sheet of crescent rolls (do not break up into triangles). Cut rolls into long strips length-wise. Cut hotdogs in half. Wrap strips around the hotdogs, leaving room for the eyes. Dip toothpick into food coloring and then stick into hotdogs to create eyes - may need to do a few holes for each eye. Place on greased cookie sheet and back for 13 minu

tes.

Chicken or Turkey Pot Pie

From the kitchen of: Becky McKenna

2 cups frozen veggies - or - carrots, onions, potatoes, green beans, corn, peas

1 cup cooked chicken/turkey or 1 can chicken

1 can cream of chicken soup

1 cup bisquick

1/2 cup milk

1 egg, beaten

Preheat oven to 400. Mix veggies, meat, and soup in glass pie plate. In a separate bowl mix the bisquick, milk, and egg. Pour batter on veggie mixture. Bake for 30 minutes.

Orange Rolls

From the kitchen of: Angela Rivers

1st Mixture:

1/2 c shortening

1/2 c sugar

2 tsp salt

1 cup hot water

2nd Mixture:

2 pkg dry yeast

2 beaten eggs

1 cup cold water

6 cups flour

3rd Mixture:

1/4 cup melted butter

1 cup sugar

grated orange rind

Combine items in first mixture and let cool a few minutes. Add all ingredients in second mixture. Mix together in large bowl. Cover and refrigerate. About 3 hours before baking, roll dough out in a rectangle about 3/4" thick and spread with 3rd mixture. Roll dough as you would for cinnamon rolls, rolling lengthwise, leaving dough in a long roll. Cut 3/4" - 1" slices and put in greased muffin tins. Let rise for about 2 hours. Bake at 325 for 15 minutes.

Sloppy Jack-O's

From the kitchen of: Becky Maher

1 can (16.3 oz) Pillsbury Grands buttermilk biscuits

1 lb lean ground beef

1 can (15.5 oz) sloppy joe sauce

1 can (11 oz) whole kernel corn

8 slices American or Cheddar cheese

8 pieces green bell pepper (about 1" x 1/2")

1. Heat oven to 375. Separate dough into 8 biscuits. lace on ungreased large cookie sheet; press each biscuit to form 4 1/2" rounds. Bake 12-15 minutes or until golden brown.

2. In 12" nonstick skillet, cook beef over medium heat 8-10 minutes, stirring occasionally until thoroughly cooked; drain. Stir in sloppy joe sauce and corn. Reduce heat to med-lo

w and cook 3-5 minutes, stirring occasionally, until gone.

3. Cut cheese into circles. With knife or canape cutters make facial features in cheese.

4. Remove biscuits from oven. Spoon beef mixture evenly onto biscuit rounds. A

rrang

e cheese over beef to look like jack-o-lanterns. Place bell pepper piece on top of each to look like a stem. Return to the oven and bake 3-5 minutes longer or until cheese

is melted.

Deviled Eggs

From the kitchen of: Tiffany Pringle

12 eggs

1/4 cup mayonnaise

1/4 cup Miracle Whip

Bacon bits (soft)

2 Tbsp finely shredded cheese

1 Tbsp spicy brown mustard

1 small can sliced olives

1 red bell pepper

salt & pepper to taste

Hard boil eggs and let cool. Peel eggs and cut in 1/2 length-wise. Remove yolks. Mash yolks with mayo, miracle whip, bacon, cheese, mustard, salt & pepper. Fill egg white halves with yolk mixture. Slice pepper to resemble devil horns. Decorate eggs with peppers and olives for eyes. Refrigerate until serving.

Other Fun Treats We Had:

September 2009

Something Yellow...

At the NEW home of: Tiffany Pringle

In honor of Tiffany's NEW yellow house, we had to make something yellow!

Zucchini (Squash) Casserole

From the Kitchen of: Becky McKenna

4-8 cups fresh sliced zucchini/squash

1/4 cup shredded onions

1 cup shredded carrots

1 cup sour cream (optional)

18 oz package Stove Top Chicken Stuffing

1 can cream of chicken soup

1/2 cup melted butter

Saute squash until half-cooked, about 4 minutes. Put everything but stuffing and butter into pan. Melt butter and mix with stuffing. Take 1/2 of stuffing mixture and put in bottom of 13x9 pan. Put veggies on top and then cover w/ remainder of stuffing. Bake at 350 degrees for 40 minutes uncovered. Can also add corn, garlic, peas)

Canadian Bacon & Rye Strata

From the kitchen of: Becky Maher

6 large eggs

12 oz can fat free evaporated milk

1/2 tsp garlic powder

4 cups cubed rye bread (3/4 inch cubes)

3/4 cup chopped canadian bacon

3/4 cup chopped roasted red peppers

1/2 cup shredded reduced fat cheddar cheese

1/2 cup chopped green onions

Spicy brown mustard, optional

Preheat oven to 350. Spray 8x8 glass baking dish w/ cooking spray and set aside. Combine eggs, mild, and garlic powder in large bowl. Add bread, bacon, peppers, cheese, onions - toss to coat. Place bread mixture in prepared dish. Lightly press bread down. Bake 55-60 minutes or until knife inserted in center comes out clean. Serve with mustard if desired.

Lemon Coconut Loaf

From the kitchen of: Angela Rivers

Cake:

1 cup butter

2 cups sugar

3 Tbsp lemon juice

4 eggs

3 cups flour

2 tsp baking powder

3/4 tsp salt

1/2 cup evaporated milk

1/2 cup milk

2 lemon peels, grated

1/2 cup flaked coconut

Glaze:

1/2 cup lemon juice

1 cup sugar

Beat butter, sugar, and 3 Tbsp lemon juice. Add eggs, beating after each. Sift flour, baking powder and salt. Combine milks. Alternately add flour and milk to batter in 3 additions. Do not over-beat. Fold in lemon peel and coconut. Bake in 2 loaf pans that are greased and floured at 350 for 1 hour. Remove from oven and prick several times with toothpick. Brush top with glaze and cool 20 minutes in pans.

Mountain Dew Cake

From the kitchen of: Shana Hart

Cake:

1 box orange or lemon cake mix

1 box instant vanilla pudding

1 cup oil

4 eggs, beaten

1 1/4 cups Mountain Dew or Sprite

Topping:

20 oz can crushed pineapple

1 cup sugar

3 Tbsp corn starch

1/4 cup butter

1 cup shredded coconut

Preheat over to 350. In bowl combine cake ingredients and mix well. Bake in greased 13x9 pan for approx 25 minutes (may take 35-40). Let cool completely. For topping combine sugar, pineapple and corn starch in saucepan and stir over medium heat until thickened, about 20 minutes. Remove from heat and stir in butter and coconut. Pour over cake.

August 2009 - Slow-Cooker Recipes

August 2009

Slow-Cooker Recipes

At the home of: Erin Langstraat

Corned Beef & Cabbage

From the kitchen of: Tiffany Pringle

Corned Beef Brisket w/spice pack

4 Carrots

1 cup Celery

1 Head Cabbage

3 Russet Potatoes

Fill crock pot half full with

water. Add meat and spice

pack. Cook meat on high for 3 hours then turn down to lowest setting. Quarter the cabbag

e, cut carrots into rounds, chop celery to desired size and cut up potatoes into desired size. A

fter meat has been cooki

ng on low for at least 5 hours, add chopped veggies. Cook for another 2 hours on low heat.

Pot Roast

From the kitchen of: Shana Hart

4 cups water

2 pkgs Lipton Onion Soup mix

2 tsp – Mrs. Dash / Salt /

Pepper / Garlic Powder

3 lbs Roast Meat (I used bottom round) remove strin

g before cooking if needed.

Potatoes

Carrots

Gravy –

1 cup flour

Abt ½ cup water. Add just enough water to make a liquidly texture.

Fill the crock pot with water, both pkgs of Lipton Onion Soup mix, Mrs. Dash, Salt, pepper, garlic powder, and meat. Place on Medium or Low. Cook 6-

8 hours

1-1/2 hours – 2 hours for before serving add potatoes and carrots to taste.

Once done cooking place meat, potatoes, and carrots in ser

ving dish and keep in a warm place. Pour left over liquid into Pot and boil. Reduce to warm and slowing pour in Flour

mixture a little at a time. Make sure to stir constantly. Let set for a minute and then continue to add flour mixture until the gravy is at the desired thickness.

CrockPot Chicken

From the kitchen of: Becky Maher

4 oz. Cream Cheese (brick-type)

3-4 large chicken breasts (Costco size) thawed

1 envelope Good Season's Italian Dressing Mix

1 can Cream of Chicken Soup

Cooked rice

Heat the cream cheese, soup, and dressing mix either in the crock pot or in a microwave until they are melted and you can stir them. Add this and the chicken together in the crock pot and turn it to low. Cook for 6-8 hours on low. Stirring occasionally can help to prevent a crust on the edges, but it won't hurt to have the crust. When done cooking, the chicken will fall apart, and you can use a couple of forks to break it up. Serve over rice. Double the recipe for a large group, and this recipe does freeze well.

(If she would have been there....)

Slow-Cooker Meatballs

From the kitchen of: Angela Rivers

1 1/2 lb extra-lean ground beef

1 cup dry breadcrumbs

1/2 cup egg substitute

1/3 cup chopped fresh parsley

2 Tbsp brown sugar

1 Tbsp lemon juice

16 oz can jellied cranberry sauce

12 oz bottle chili sauce

Combine first 5 ingredients in a large bowl; shape mixture into 30 (1 1/2-inch) meatballs. Combine rest of ingredients in an electric slow cooker; gently stir in meatballs. Cover with lid; cook on low setting for 8-10 hours.