Thursday, December 17, 2009

Brunches and Brunches of Fun!

Thanks to Beth for hosting a wonderful cooking club last week!  (Sorry to be so late posting the recap.  I know you've been up all night pacing about it.)  We had a great time sharing our Christmas food traditions ("Hot dogs on Christmas Eve?  Really?!") and celebrating Audrey's birthday.  Twice.

Beth was extra kind and let those who needed to bring their children along.  That's cool, except that some kids like to steal my food. 

Tricksy Little Thief

We had some delightful discussions about customer service, great grocery deals, and vermin.  (Congrats, again, to Emily for taking the conversaton to it's most disgusting level.) 

Someone wise pointed out that this is the time of year when all of your baking ingredients are on sale for their lowest prices.  Now would be a great time to stock up on chocolate chips.  Otherwise, when summer arrives you will be left paying full price or eating Aldi's chocolate chips.  Blech.

Next month we'll be meeting at Wendy's for a Mexican Fiesta!  Bueno!

Saturday, December 12, 2009

Howard's Beans

Submitted by Lea McEwan

This is Lea's Grandad's recipe.  These baked beans were served at all of her family gatherings.

3 15 oz pork-n-beans

1 cp catchup

1 cp brown sugar

1/2 cp sugar

4 slices bacon chopped

2 tsp crushed garlic

Mix ingredients and bake in 9x13 glass pan, stirring occasionally at 350 degrees for 1 hour.

6-8 servings.

Fruit Slush

Submitted by Klixi Cannon
3 cups water

2 cups sugar

3 bananas mashed

1 can crushed pinanpple with the juice

48 oz can of pinapple juice

1/2 cup raspberries

1/2 cup lemon juice


Bring to boil the water and sugar. Boild rapidly for 3 minutes. Cool.

Mix all ingedients and freeze for atleast 24 hours. Take out of the freezer 1-2 hours before serving. Serve with Sprite over it.

Nana's Christmas Stollen

Submitted by Emily Daniel

I halved this recipe. I call it, "Emily's always-going-to-be-2nd-best-as-long-as-Audrey's-here Christmas Stollen". Actually, it belongs to a woman named "Nana." I changed the recipe by substituting Welch's dried fruit mix for the candied orange peel, cherries and raisins.


1 1/2 cups milk

1/2 cup white sugar

3/4 cup butter

1/2 teaspoon salt

2 eggs

2 egg yolks5 2/3 cups all-purpose flour

1 ounce active dry yeast

1/2 teaspoon ground cardamom

1/2 cup raisins

1/2 cup candied citrus peel

1/2 cup candied cherries


1.Scald milk. Add sugar, butter, and salt, and cool to lukewarm. Add 2 whole eggs, and 2 yolks. Mix.

2.Add to 3 cups flour and yeast in food processor. Process and let rise until double.

3.Add cardamom, raisins, citron, and cherries, and rest of flour. Process and put on floured board and knead. Let rise in greased bowl.

4.When risen, cut into 3-4 pieces. Roll each into an oval, butter, and fold in half lengthwise. Put on greased baking sheet, cover, and let rise until double.

5.Bake at 375 degrees F (190 degrees C) for 25 minutes.

6.Remove to rack. When cool, frost with white butter frosting and decorate with candied cherry halves and sprinkle with colored sugar.

Buttermilk Syrup

Submitted by Laura Hintze


1 ½ C. sugar

¾ C. butter

2 Tab. corn syrup

¾ C. buttermilk

½ tsp. baking soda

2 tsp. vanilla


Mix all ingredients in heavy saucepan except vanilla and soda. Boil 5 minutes (not a hard boil). Remove from heat and add vanilla and soda.

TIP: This is delicious on French toast, pancakes, or waffles.

Pumpkin Waffles

Submitted by Laura Hintze


2 C. flour

2 Tab. baking powder

1 Tab. cinnamon

1 Tab. sugar

½ tsp. nutmeg

¼ tsp. salt

4 eggs, separated

1 C. pumpkin

1 Tab. vanilla

1 ½ C. milk

¾ C. margarine, melted


Combine flour, baking powder, cinnamon, sugar, nutmeg, and salt. Mix egg yolks, pumpkin, vanilla, milk, and margarine. Beat egg whites to stiff peaks. Combine flour and pumpkin mixtures and fold in egg whites. Cook. Enjoy!

Yield: 8 hearty servings

TIP: Fabulous with Buttermilk Syrup

Monday, November 16, 2009

A Comforting Evening

We all enjoyed some Comfort Food at our last Cooking Club meeting.  Wendy agreed to host at the last minute and her housekeeping skills astounded us all.

We talked about how to boil a whole chicken, the difference between chicken stock and chicken broth, the virtues of Betty Crocker brownies, the best stroller to get for your first baby, the stupidest stroller to get for your first baby, the HBO series "No. 1 Ladies Detective Agency," what boys are thinking, The Hunger Games, and more.  Wishing you had been there?  Join us next month!

Look at those empty plates and comforted bellies!  (And annoyed faces that someone is taking their picture while they're pregnant.  (Not Shauna.  Shauna is not pregnant.  Please don't think Shauna is pregnant.  She's clearly not.))

Emerald Rice

Submitted by Laura Hintze


• 3 C. cooked rice

• 10-oz. pkg. spinach, thawed and squeezed

• 1 C. cheddar cheese, grated

• 1 C. onion, chopped

• 1 Tab. butter

• 2 tsp. salt


Combine all ingredients. Cover and bake 25-35 minutes at 350 degrees or until heated.

Banana Bread

Banana Bread

Submitted by Amy White
This banana bread was a special treat Amy enjoyed every time she went to visit her grandma.  (Also, she had ripe bananas to get rid of.)

1 1/2 C Sugar

2 Eggs

2 C Flour

1/2 tsp Salt

1/2 C Nuts

1/2 Cup Oil

3-4 Large Very Ripe Bananas

1 tsp Baking Soda

1 tsp Vanilla

Mix all ingredients and bake at 350 for 40 minutes. Do not over bake. Makes 2 Medium size loaf pans. You can check with a knife to see if it is done.

Friday, November 13, 2009

Mom's Beef Stroganoff

Submitted by Lea McEwan

This was Lea's favorite dish that her mother made when she was growing up. 

1 package ground beef

1 onion chopped

Crushed garlic – 1 TBS….approx

3-4 TBS flour

3 cups milk

Sour cream

Cooked rice or noodles

Brown hamburger and onions, add garlic. Strain the meat then add flour and milk. Bring to boil then reduce heat and simmer until desired consistency. Add sour cream, salt and pepper to taste, put over rice or noodles.

Ooey Gooey Brownies (AKA Totally Healthy Brownies)

Submitted by Wendy Holt

You can make this as difficult or as easy as you want.  If you have a homemade brownie recipe that you love you can use that or you can do it my way.

1 brownie mix (I used Aldi not Betty Crocker*)

1 jar of marshmallow fluff

1 can of frosting

Bake Brownies according to package. (I find it easier to do a 13X9 pan and have thinner brownies since you have toppings.

Spread marshmallow fluff when brownies are somewhat cool

Spread frosting on to of marshmallow fluff.


I normally make my own frosting for these but I didn't have time last night here is my recipe for that:

Chocolate Frosting

6 tbls butter (melted)

1/2 cup of baking cocoa

2 2/3 cup of powdered sugar

1/3 cup of milk

1 tsp vanilla

Mix butter and cocoa. Alternate adding sugar and milk beat to spreading consisting (additional milk may be needed). Blend in vanilla.

* The opinions expressed in this recipe are not necessarily those of Cooking in the Groves.

German Pancakes with Apple Cider Syrup

Submitted by Shauna Hinckley

Shauna's dad used to make breakfast for dinner occasionally and these German Pancakes were a favorite of hers growing up.

German Pancakes

4-6 T. butter

6 eggs

1 cup flour

1 cup milk

1 tsp. salt

Preheat oven to 425 degrees. Melt butter in a 13x9 inch glass pan in the preheating oven.

Blend eggs, flour, milk, and salt in a blender. When the butter is melted, pour in the egg mixture.

Bake at 425 degrees for 15-20 minutes or until puffy and golden brown.

Serve with syrup, jelly, applesauce, or powdered sugar.

In order to feed my family, I make a 1 ½ recipe (9 eggs, 1 ½ cups flour & milk…) and it still fits fine in a 13x9.

Apple Cider Syrup

1/2 cup white sugar

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1 cup apple cider

1 tablespoon lemon juice

2 tablespoons butter

Stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice.

Cook over medium heat until mixture begins to boil; boil until the syrup thickens.

Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.

Buttermilk Pie

Submitted by Melissa Maxwell

I was hesitant to try this pie the first time, but I can assure you that it is life-changing.  I've tried other Buttermilk Pie recipes and this is definitely my favorite.

2 T. flour

1 3/4 cup sugar

1/2 tsp. salt

1/2 cup butter, melted

3 eggs, beaten

1 cup buttermilk

2 tsp. vanilla

Mix together butter and sugar until creamed. Add flour and salt, mix again. Add eggs, mix well. Add vanilla and buttermilk last, mix. Pour into 9 inch pie shell. Bake at 350 degrees for 40-60 minutes (until brown on top).
Cool completely and serve with whippped cream and raspberries.

Nana's Chicken Pie

Submitted by Melissa Maxwell

I love pie!  Any kind, really.  (Except Mincemeat.)  This recipe is from my sister’s husband’s mother’s mother. It's one of those recipes that has been handed down for generations.  You must use her Never Fail Pie Crust for it to be just right. Chicken breasts will work in place of whole chicken, but the whole chicken is more flavorful.  *Please note that this is a Chicken Pie, not a Chicken Pot Pie.  Don't try to add vegetables to this.  Have them on the side.  Love the pie for what it is.

1 chicken (stewing hen)

2 pie crusts

1 ½ c. chicken broth

1 T. flour

4 pats of butter

salt and black pepper

Cook chicken in salted boiling water until done. Remove meat from bones, cutting into small pieces.

Mix white and dark meat. Line pie plate with bottom crust and add 3 cups chicken, broth, and flour. Top with 4 pats of butter, dash of salt, and plenty of black pepper. Moisten edge of bottom crust and top with 2nd crust, pressing edges together. Cut slits in top crust, then sprinkle generously with butter and flour that have been worked together.

Bake at 350 for 65 minutes.

Never Fail Pie Crust

Makes 2 pie crusts.

3 c. plain flour

1 ¼ c. shortening

1 tsp. salt

1 egg, well beaten

5 T. water

1 T. vinegar

Mix first three ingredients, cutting shortening in with pastry blender. Mix last three ingredients, stir into dry mixture. Mold into a ball. Roll out 2 crusts.

Monday, October 26, 2009

Taxco Miner's Soup

Submitted by Shauna Hinckley
(sort of a fast, liquid red enchilada!)

1 Tablespoon olive oil
1 medium onion, slivered thinly
1 small clove garlic, minced
¼ lb. cheese, cubed or grated
Tortilla chips or 4 corn tortillas cut in strips and fried in oil or baked
½ teaspoon ground cumin
2 canned green chiles, chopped (or use fresh/frozen Anaheim pepper)
1 large can (14 oz.) tomato sauce
2 cups chicken broth
1 cup water

Optional additions:
Cooked ground beef
Sour cream
Cooked corn
Chopped scallions, olives, avocado

Yield: 4 servings (6-8 cups) Time to prepare: 30 – 45 min.

(If you are frying your own tortilla strips, cut tortillas and fry in salad oil at 350 –375 F. for 2 min and drain and hold warm on paper towels.)

Heat olive oil, sauté onion, pepper, garlic, & cumin. Add tomato sauce, broth, and water. Bring to boiling, cover, reduce heat and simmer for 10 minutes. Serve in warm bowls with cheese and tortilla in bottom and soup ladled over top with desired additions or garnish. (I often chop chicken and sauté it in the first step. Yum!)

Mexican Chicken and Avocado Soup

Submitted by Shauna Hinckley

1 3-3½ lb. Chicken cut up
½ teaspoon dried oregano
1 stalk celery, thinly sliced
2 small dried red chiles, crushed
2 medium carrots, chopped
6 cups water
2 medium onions, slivered
2 cups cut green beans fresh or frozen
1 large clove garlic, minced
¼ cup chopped fresh cilantro
1 teaspoon salt
1 teaspoon crushed cumin seed
1 large avocado
2 medium tomatoes, chopped
Lime wedges, for zest and garnish

Yield: 6 servings (12 cups) Time to prepare: 3 hrs or 40 minutes

1. 5-6 quart pan combine chicken, celery, carrots, onions, garlic, salt, cumin, oregano, chilies, water. Bring to boil slowly; cover; reduce heat, simmer until chicken is very tender and broth flavorful (2 – 2 ½ hours) (or microwave and/or sauté 4 chicken breasts, cut up and add 6 bullion cubes to make broth-15 min.)

2. Remove chicken pieces and discard skin, bones, and skim fat

3. Bring soup to boiling, add green beans, cook uncovered for 5 min. add chicken and heat through (3-5 min) add salt if needed. Add cilantro, tomatoes

4. Serve with lime wedges (squeeze in soup) and avocado slices.

Tuesday, October 13, 2009

Tortellini Soup

Submitted by Mandi Cooper

9 oz. 3-cheese tortellini

4 cups chicken broth

1 can diced tomatoes

1/2 pkg. chopped spinach

2 Tbsp butter

1 tsp. garlic salt

Combine chicken broth, garlic salt, and butter in a saucepan and bring to a boil. Add tortellini and cook for about 5 minutes. Add tomatoes and frozen spinach. Heat thoroughly, but do not boil. Serve with Parmesan cheese on top.

Sunday, October 11, 2009

Garlic Cheese Biscuits

Submitted by Laura Hintze

2 c Bisquick mix

2/3 c milk

1/2 c sharp cheddar cheese, shredded

1/4 c butter, melted

1/4 tsp garlic salt

1/4 tsp dried parsley

Mix together Bisquick and milk just until moistened. Fold in cheese. Drop by spoonfuls on lightly greased cookie sheet (can use a preheated pizza stone plain). Bake at 450 degrees for 8-10 minutes or until lightly browned. Combine melted butter with garlic salt and parsley and brush over each biscuit. Serve immediately. *NOTE: when using a pizza stone, make sure you remove biscuits to a plate before brushing with butter - otherwise the stone will soak up the butter.

Cheddar Potato Chowder

Submitted by Laura Hintze


3 Tab. butter or margarine

2 med. carrots, peeled & diced

2 med. celery ribs, thinly sliced

1 sm. onion, chopped

3 Tab. flour

¼ tsp. dry mustard

¼ tsp. paprika

⅛ tsp. ground pepper

2 C. milk

2 chicken-flavor bouillon cubes

2 C. water

4 med. russet potatoes (about 1 ¾ lbs.)

1 ½ C. cheddar cheese, grated

4 slices cooked bacon, crumbled (optional)

Chives or green onion, chopped (for garnish) (optional)


In a 3-quart pan, over medium heat, melt butter. Add carrots, celery, and onion; cook until tender, about 10 minutes, stirring often. Stir in flour, mustard, paprika, and pepper. Cook 1 minute.

Gradually add milk, bouillon, water, and potatoes. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 10 minutes.

Remove saucepan from heat; stir in cheese, just until melted. If you like, top each serving with crumbled bacon and chopped chives.

Yield: 6 servings

Mexican Chicken Corn Chowder

Submitted by Michelle Hilliar
from Taste of Home Magazine Oct.95

1 1/2 lbs. Bonless skinless chicken
1 cup shredded Monterrey Jack Cheese
1/2 cup chopped onion
1 cup shredded Pepper Jack Cheese
1-2 cloves minced garlic
1-16oz can cream-style corn
3 T butter
1-4oz can diced green chilies
2 chicken bouillon cubes
1 large tomato chopped
1 cup hot water 
1 tsp ground cumin
2 cups half &half

Cut chicken into bite-sized pieces. (or used canned chicken) Brown chicken, onion and garlic in butter. Dissolve bouillon in hot water and add to chicken with cumin. Reduce heat, cover, simmer 5 min. Add half & half, cheeses, corn and chilis. Heat and stir till cheese melts. Add tomato and serve immediately. (May use canned diced tomatoes, well drained.)

Cheesy Potato Soup

Submitted by Beth Johnston

2 cups water

2 cups potatoes, diced/cubed

1/2 cup carrots, diced

1/2 cup celery, diced

1/4 cup onion, diced (I use dried, minced)

1/2 tsp. salt

1/4 tsp. pepper

1 cup cooked ham, cubed, or crumbled bacon

1/4 cup butter

1/4 cup flour

2 cups milk

2 cups shredded cheddar cheese

Combine first 7 ingredients in soup pan. Bring to boil and then simmer until veggies are tender. Add ham. In seperate saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to boil and boil 2 minutes. Stir in cheese until melted. Add cheese sauce to soup (do not drain the water from the veggies).

Saturday, October 10, 2009

Whole Wheat Italian Bread

Submitted by Emily Daniel
In a large bowl dissolve 2 scant tablespoons of yeast and 1/4 cup brown sugar in 2 and 1/2 cups warm water. Let it stand until foamy.

Add 3 cups whole wheat flour and beat well. (I use my electric mixer) Let it stand for at least a half hour, longer if you like

Mix one tablespoon of salt with one cup of white flour and add to mixture. Then gradually add an additional two cups of white flour..some of it may be added as you knead the bread.

Knead 5 minutes or until springy and smooth. I clean out my bowl, rinse it good with hot water and put oil in the bottom, then put the dough in, and turn it over so it is greased on top.

Let rise about an hour.

Sprinkle baking sheets with cornmeal.

Punch down the dough, and shape the loaves. This recipe will make four loaves. Let rise about 45 minutes, slash the top and brush with water.

Bake in a pre-heated oven 400 degrees and bake for 20 mintues, until loaves are brown and crisp. It helps to put a pan of water in the oven.

Audrey Dieker's (Someday-to-be-Emily-Daniel's-when-Audrey-moves) Pear and Blue Cheese Salad

Submitted by Emily Daniel

1 T Butter

1 C Pecans

1/2 C Granulated Sugar

1/8 tsp. Salt

1 bag spinach

2 ripe pears (or crisp apples -- pears are best)

1/2 C crumbled Blue Cheese

To make pecans: In a nonstick skillet using a wooden spoon (plastic will melt), over medium high heat, melt butter. Add pecans, sugar and salt. Move pecans in pan until sugar begins to dissolve. Once most of sugar is dissolved, let pecans cool on non-stick wax or parchment paper. It seems initially in this process that nothing is happening, and then the sugar dissolves all at once. At this point, it is very easy to burn the pecans, so be careful to stir constantly and remove from heat if pecans are getting too brown.

Place spinach in salad bowl. Top with pears (sliced thin), crumbled blue cheese, and pecans (slightly cooled and crumbled by hand) Dress salad lightly with vinaigrette recipe below.

Dijon Vinaigrette

6 T olive oil

3 T finely chopped onion or shallots

3 T white wine vinegar

6-10 T sugar (start with 6 and then taste. You want it to be tangy, yet sweet.)

1 T Dijon mustard

1/2 tsp salt

1/4 t black pepper

In a blender combine all ingredients. Blend until pureed. You probably won't need all of the dressing. Dress the salad first and then taste, adding if you need more.

Friday, October 9, 2009

Perfect Winter Beef Stew

Submitted by Melissa Maxwell

1/4 cup Italian Dressing
2 lbs. beef for stew, cut into 1-inch chunks
6 slices Oscar Meyer Bacon, chopped
1 large onion, chopped
3 cups sliced mushrooms (I decided these were optional and I opted to not add them.)
3 cups sliced carrots
3 medium potatoes, peeled, cut into large chunks (about 1 1/2 lb.)
1 can (14.5 oz.) stewed tomatoes, undrained
1 can (14.5 oz.) beef broth

Place dressing and beef in large resealable plastic bag.  Refrigerate 30 minutes to marinate.

Cook bacon in large pot on medium heat 5 minutes or until crisp.  Remove pacon from pot using slotted spoon.  Drain excess bacon fat.

Add onion and mushrooms to pot; cook on medium-high heat 10 minutes or until softened.  Add marinated beef, carrots, potatoes, tomatoes with their liquid, broth and bacon to pot.

Bring to a boil, stirring occasionally.  Reduce heat to low; cover and simmer 1 hour 15 minutes.  Uncover; continue to simmer 15 minutes or until meat is tender and sauce is thickened, stirring occasionally.  Note: the sauce doesn't thicken much, so don't wait for it to turn into gravy.  It won't happen.

Serves 8

Super Soup Tips

A huge "thank you" to Laura for hosting a delightful cooking club party last night!  The pouring rain made it a perfect night for super soups.  In addition to tasting some truly excellent soups, we discussed our most exciting cooking news.

Above: Millie (named Best Cook in the Ward by the missionaries for the month of October) discusses something completely unrelated to cooking.

We also shared tips on where to get great produce (Soulard Farmer's Market), which stores don't carry plain M&M's (Don't get Wendy started on Shop 'N Save), and how to make your bread beautiful (it was all in baker-ease, so talk to Kay or Emily).  If you have any tips to share, please comment!

We were all crazy about the soups.

Some more than others.

We also talked about ways to make a meal out of soup.  Adding salad, bread, or sandwiches can make your meal complete and get your husband off your back about how soup isn't a meal.  You're welcome.


Submitted by Kay Schaumann

5 large tomatoes, peeled and chopped
2 green peppers, chopped
2 cups celery, chopped
1 cup green onions, chopped
6 cups tomato sauce
3 avocados, chopped
10 tablespoons terragon wine vinegar
6 tablespoons olive oil
3 teaspoons salt
2 teaspoons black pepper
2 cloves garlic, minced
2 teaspoons Worchestershire sauce
4 teaspoons fresh parsley

Be sure all vegetables are very finely chopped.  A small amount at a time, combine all ingredients in a blender and blend until smooth.  Add to the blended mixture parsley, chives, salt, pepper, garlic, Worchestershire sauce, terragon wine venagar and olive oil.  Chill for 24 hours.  Garnish with additional chopped green peppers, chopped celery and croutons.

Serves 12

Cauliflower and Cheese Soup

Submitted by Millie Bever

4 cups fresh cauliflower
2 cans chicken broth
2 cans potato soup
2 cups milk
2 cups ham, finely chopped
Cheese Whiz, to taste

Cook cauliflower in broth until tender, then add other ingredients.  Heat until warm (DO NOT BOIL--milk will curdle.)  Add 2 tablespoons Cheese Whiz or to taste.  Can be made ahead and rewarmed.

Serves 4-6.

Potato Soup

Submitted by Katie Ericksen

8 potatoes, peeled and cubed
1 small onion, chopped
2 stalks celery, diced
6 cubes chicken bouillon
1 pint Half and Half
1 lb. bacon, cooked and crumbled
1 can cream of mushroom soup
2 cups shredded cheddar cheese
2 T. butter
2 T. parsley
1/8 tsp. thyme

Saute onions and celery with salt and pepper in butter with a small amount of bacon grease.  Add parsley and thyme.

In a rlarge pot combine saute mixture, potatoes, bouillon cubes and enough water to cover all ingredients.  Bring to a boil and simmer on medium heat for 10 minutes.

Add half and half, bacon, cream of mushroom soup and stir until creamy.  Add cheese and stir until completely melted.  Simmer on low until potatoes are done.

Serve with additional shredded cheddar cheese.

Serves 9.

Butternut Squash Soup with Baked Cinnamon Apples

Submitted by Katie Perry

2 lb squash peeled, deseeded, and chopped
2 tbs butter
2 small carrots peeled and chopped
2 small onions chopped
2 celery stalks chopped
5 cups chicken broth
2 tsp cinnamon
½ tsp grated nutmeg
3 oz maple syrup
1 c heavy cream

In a heavy pot heat butter over medium heat.
Cook onions, carrots, celery, and squash for 12 minutes, stirring often.
Add broth, cinnamon, and nutmeg and simmer.
Cover and simmer for 40 minutes or until vegetables are soft.
Season soup with salt and pepper and add syrup.
Cool soup slightly and in a food processor or blender puree small batches until smooth.
Transfer to another pot and add cream.
Serve soup and garnish with cinnamon apples.

Cinnamon Apples

1 c granny smith apples peeled and cut into medium dice
½ tsp cinnamon
¼ c granulated sugar

Mix apples, cinnamon, and sugar and bake on a sheet pan at 350 for 7-8 minutes

Chicken Noodle Soup

Submitted by Amy White
Soup Base:
8 Cups Water
3 Chicken Breasts Cooked
1/2 Large onion
3 Bullion Cubes
3 Stalks Celery
3 Carrots Chopped

1 Cup Flour
2 Eggs
Crack the eggs into the flour. Then take two butter knives and cut the egg into the flour till it is all mixed. Make it into a ball shape. Roll out the dough really thin. Flour the surface well as this will help it to not stick. Cut into strips with a knife or pizza cutter. When you add these to the soup they will sink but when they are done they will float.

Boil The water with the carrots till they are almost done. Then add celery and onion (they don't take as long to cook.)Add in bullion cubes and chicken. While it is still boiling add in noodles. They only take a few minutes to cook. Salt and Pepper to taste. To thicken the soup a little bit you can mix 2 TBSP flour into 1 Cup of milk. Pour into boiling soup and stir.

Tuesday, September 22, 2009

Theme for October

Our next cooking club party will be held October 8th at 7pm at Laura Hintze's home. The theme is Super Soups! Bring a pot of your favorite soup and a copy of the recipe. Won't it be wonderful to have so many new soup recipes as the weather turns colder? (Answer: Yes.) See you all then!

Wednesday, September 16, 2009

Peanut Butter Brownies

Submitted by Klixi Cannon

2 Sticks butter, melted
2 c sugar
4 eggs
Mix the above ingredients until well blended. Add:
2 tsp vanilla
1 1/2 c flour
2/3 c cocoa
1/2 tsp baking powder
1 tsp salt
Mix until well blended and pour into greased 9X13 pan.
Dollop small amounts of peanut butter throughout the pan, about 1/2 c total. Use spoon to cover and swirl the peanut butter some.
Bake 375 degrees for 18-25 minutes.

Saturday, September 12, 2009

Pizza Crust

Submitted by Shauna Hinckley

Here's the easy pizza crust recipe she talked about at cooking club.

1 Tbl. Yeast
1 c. Water
1 tsp. Sugar
1 tsp. Salt
2 Tbl. Oil
2 ½ c. Flour

Dissolve yeast in warm water. Stir in remaining ingredients and knead vigorously (w/ stand mixer or by hand). Spray a microwave-safe bowl with cooking spray. Put dough into bowl. Microwave on the LOWEST power (level 1) for 1-2 minutes. Allow dough to rest for 5 minutes. Spread on greased pizza pan. Top with tomato sauce, Italian seasonings, cheese, & toppings.
Bake 475º for 15 minutes.

Makes one pizza crust. Double or triple for more crusts. This can also be used to make fast, easy rolls!

Friday, September 11, 2009

Roasted Parmesan Potatoes

Submitted by Beth Johnston
4 medium potatoes, peeled
1 Tbsp. oil
3 Tbsp. grated parmesan cheese
2 Tbsp. fresh parsley, chopped (I just use dried parsley)
1 tsp. paprika
1/2 tsp. garlic powder
1 tsp. salt
1/8 tsp. cayenne pepper

Preheat oven to 450 degrees. Line a cookie sheet with foil and spray with nonstick cooking spray. Cube potatoes and place in medium bowl or zip lock bag. Add oil and toss to coat. In small bowl mix seasonings and parmesan cheese. Add to potatoes and toss to coat evenly.

Arrange potatoes on a baking sheet and bake about 25 minutes or until lightly brown, turning once halfway through baking.
Makes 4 servings.

Cake Mix Cookies

Submitted by Beth Johnston

1 chocolate cake mix
2 eggs
1/3 cup oil
Chocolate chips

Mix all ingredients in a bowl. Drop spoon fulls onto an ungreased cookie sheet. Bake at 350 degrees for 7-8 minutes. (I've never tried it before but I would imagine this would work with any flavor of cake mix.)

Easy Baked Chicken Breasts

Submitted by Beth Johnston

Chicken breasts, frozen or thawed
Barbeque Sauce (or any other favorite marinade or sauce)

Put chicken in baking dish and pour bbq sauce over chicken. You can roll the chicken to coat it if you want. Cover with foil and bake at 350 degrees for 45-60 minutes or until chicken is done in the middle. Cook time will depend on how frozen your chicken was when you put it in.

Healthy Hummus

Submitted by Lea McEwan

Makes 2 cps
1 15 ounce can chickpeas, rinsed and drained
1 small garlic clove crushed
½ tsp ground cumin
¼ cp fresh squeezed lemon juice
2 TBS oil
1 TBS tahini*
2 TBS water
Salt to taste
Combine all ingredients in food processor or blender and process until completely smooth.
½ cp hummus has 261 calories, 10 g protein, 12 g fat, 189 mcg folic acid, 8 g fiber.
*ground up sesame seeds which can be bought in a grocery store.

Cream Cheese Cookies

Submitted by Mandi Cooper

1 cup butter1 cup sugar
8 oz cream cheese
2 eggs
4 Tbsp vanilla
1/2 tsp salt
2 cups flour

Cream butter, sugar, and cream cheese. Add eggs and vanilla. Then add sat and flour. Bake at 350 for 10-12 minutes.

Busy Day Tips

Thanks to those of you who came out to cooking club last night. The theme was Busy Day Entree's and Last Minute Desserts. All cute babies were welcome.

In addition to eating delicious food, we shared some tips for cooking on a busy day.
Emily says she likes to make soup on a busy day. Beth suggested making a crockpot full of chicken and freezing it so you have it handy when you're in a hurry. I suggested using canned chicken. (Yes, I know it doesn't taste the same. Did you hear the part about being busy?)
We all agreed that crockpots can be lifesavers when you have a lot going on. Also, Burger King. But Laura says don't go there. (But not in a "Don't go there, girlfriend!" kind of way. She really meant don't go there.)
What are your cooking solutions on a busy day?

Pork Barbeque Sandwiches

Submitted by Melissa Maxwell

2 lb. boneless shoulder pork roast
1 bottle barbecue sauce

Heat oven to 500 degrees. Place pork roast in roasting pan and put in oven. Cook for 10 minutes, then reduce heat to 250 degrees and cook until internal temperature reaches 180 degrees. (This should be after 45 minutes of cooking. Begin checking meat after 45 minutes.) Remove from oven.

Using two forks, pull the pork apart while still warm. Heat barbecue sauce in a bowl for one minute. Pour over meat and mix together. Serve on buns.

Busy day tip: Combine pork and half of barbecue sauce in a crock pot and heat on low for 7-8 hours or high for 4-5 hours.

Deluxe Cheeseburger Melt

Submitted by Amy White

1 1/3 cups Bisquick Mix
1/4 cup water
2 eggs
1 1/2 cups shredded cheddar cheese
1 lb. ground beef
1 can cream of mushroom soup
1 cup frozen mixed vegetables

Heat oven to 400 degrees. Spray 9x13 pan. Stir Bisquick, water, eggs, and 1 cup of cheese. Spread in pan as best you can.

Brown beef; drain. Stir in soup and vegetables; heat until hot. Spread over bottom in pan.

Bake 23-25 minutes or until edges are golden brown. Sprinkle with remaining cheese. Bake 1-3 minutes or until cheese melts.

8 servings.

Chocolate Chip Butterscotch Bars

Submitted by Shauna Hinckley

Melt: 3/4 cup margarine (1 1/2 sticks) in a 2-quart saucepan.
Remove from heat and add:
2 3/4 cups brown sugar
2 eggs
1 1/4 tsp. vanilla
2 1/4 cups flour
2 1/4 tsp. baking powder
1/4 tsp. salt
(1 cup shredded coconut or 1 cup chopped nuts, optional)

Spread in a greased 15 1/2 x 10 1/2 inch pan. Sprinkle 1 cup chocolate chips on top. Bake at 325-350 degrees for 20 minutes. Cut into bars while still warm.

Cherry Delight

Submitted by Katie Perry

1 can crushed pineapple
1 can cherry pie filling
1/2 box white or yellow cake mix
4 Tbsp. butter

Spray a 9x9" pan. Drain the pineapple in a colander. Put the pineapple in the pan, spread out evenly. Next add the cherries to the pan spreading evenly over the pineapple. Pour half a box of cake mix over cherries to cover completely. Cut up the butter and distribute evenly over the cake mix.

Bake at 400 for 20 minutes, or until done.

White Chocolate Popcorn

(This is Laura saying, "It looks like regular popcorn, but it's not.")

Submitted by Laura Hintze

2 3.3 oz bags butter microwave popcorn
1 12 oz. bag white chocolate chips

Pop popcorn in microwave and seperate unpopped kernals. Melt chocolate in microwave in 30 second intervals, stirring in between. When fully melted, pour over popcorn and miz together. Spread on wax paper to cool.

Tip: I find it's easier to mix and distribute chocolate if done in half incremember when preparing (i.e. Half bag of chocolate and one bag of popcorn.).