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!

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.

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!

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.
GREAT FOR PREGNANT GALS!!!
*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.).

Frosted Flakes Chicken Breasts

Submitted by Wendy Holt

Boneless, skinless chicken breasts
Crushed Frosted Flakes
1/2 cup flour
2 eggs, beaten
1 tsp. onion salt
1 tsp. pepper
1 tsp. garlic powder

Mix spices with flour. Dip chicken in flour. Dip in eggs. Dip in Frosted Flakes.
Bake at 350 degrees for 20-30 minutes or until done.

Reece's Puffs Sticky Balls

Submitted by Wendy Holt

Reece's Puffs (small box)
Bag of Marshmallows
1/4 cup Butter

Melt together marshmallows and butter. Pour over cereal. Pour on wax paper. Make into balls. Drizzle with chocolate, if desired.

Theme for September

The theme for September's cooking club party is "Busy Day Entrees and Last Minute Desserts." I love meals that I can throw together in a hurry and have them turn out beautifully. If my children will eat it, all the better. As summer comes to an end and we get back into our daily routines, who wouldn't like a new recipe or two to make life a little bit easier (and a little bit tastier)? I look forward to seeing you at our first cooking club party of the year and can't wait to taste your food! Please be sure to bring both a sample of your dish and a copy of your recipe. I'll add it to the blog so we can find it whenever we need it. See you Thursday!
--Melissa

Salad Dressing

Submitted by The Hille's

Hey Ladies! A few of you wanted the salad dressing recipe from the Enrichment Birthday Party.

1/4 cup chopped puple onion
1/2 cup red wine vinegar
1 tsp salt
2 tsp dry mustard
1 cup sugar

Blend these ingredients in blender.
Add 1 cup veg. oil while blending. Store extra dressing in refrigerator.

Molten Chocolate Surprise

Submitted by Dominoe

Hey ladies! Once again, it was a party! Thanks, Kim! Here's the recipe for the molten lava cakes from the Krafts magazine - if you don't have it, you gotta get it, it's free!

Molten Chocolate Surprise
Prep: 15 min. Total: 24 min.

4 squares semi-sweet baking chocolate
½ c. (1 stick) butter
2 whole eggs
2 egg yolks
1 c. powdered sugar
1/3 c. flour
12 Chips Ahoy cookies

Preheat oven to 425’. Microwave chocolate and butter in large microwaveable bowl on high for 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted and mixture is well blended. Beat whole eggs, egg yolks, sugar, and flour with wire whisk until well blended. Gradually add to chocolate mixture, beating constantly until well blended.

Line 12 medium muffin cups with paper liners. Place 1 cookie, upside-down, on bottom of each cup; cover evenly with batter.

Bake 8 min. or until cakes are firm around edges but still soft in centers (looks like a cupcake with a sunken center). Let stand 1 min. Carefully remove cakes from muffin pan. Invert onto dessert dishes; remove paper liners. You can serve with whipped topping or ice-cream.

Makes 12 servings

Recipe from Kraft Food and Family Magazine – Winter 2008 edition

Fruit Arrangement

Submitted Anonymously

For those of you who weren't at cooking club… if you could see a picture, it would explain it all, but I didn't take a picture so I will try to explain.

Cut a pineapple in half horizontally. Place the top half of the pineapple on a plate. Make fruit kabobs (I used pineapple –from the bottom half-- grapes and strawberries). Poke a whole bunch of them (about 20) into the pineapple. It looks fancy and is super easy. Hopefully you can picture it. :) Oh and I have to give Jessica Pinkston the credit for this idea. I stole it from her.

Thai(ish) Corn Chicken Chowder

Submitted by Rosalynde

1 lb. frozen corn kernels
1 (14oz) can coconut milk

2 T vegetable oil
1/2 t red pepper flakes
4 garlic cloves, minced
2 T fresh ginger, minced

3 C low-salt chicken broth

1 lb. boneless skinless chicken breast OR thighs, cut into 1/2 inch pieces

1 (11oz) can corn niblets

Microwave frozen corn for 1-2 minutes until it is completely defrosted but not hot. Process this corn with the coconut milk on high speed in a blender until it is creamy.

Combine oil, red pepper, garlic and ginger in large pot. Cook, stirring, until fragrant but not browned, 1-3 minutes.

Add broth and corn mixture and simmer over medium-low heat about 15 minutes.

Add chicken, canned corn with liquid and cook until chicken is no longer pink (7-15 minutes is my guess.)

Garnish with cilantro and lime wedges.

(from Cook's Country magazine)

Cinnamon Rolls

Submitted by Dominoe

1/2 cup warm water
2 packages dry yeast
2 Tbsp sugar
Bloom the yeast with the sugar in the warm water, waiting for froth and bubbles.

1/2 cup instant vanilla pudding powder
1 c warm water
1/2 cup melted butter
2 lightly beaten eggs
1 tsp salt
5-6 cups all-purpose flour
In a large bowl, with a wire whip, mix the pudding powder with the water until well combined and smooth. Add the butter, eggs and salt, whisk to combine well.

Add the bloomed yeast/sugar/water mixture and combine well.

Add flour, one cup at a time, until the dough comes together, and is still soft, but not sticky. Knead until smooth. It will feel like fat baby thighs.

Let rise in a warm, covered and lightly oiled bowl until doubled in size. About 2 hours.

Punch down, and knead again.

With a rolling pin and a lightly floured board, roll out the dough to a 34 x 22 inch rectangle. Keep moving the dough as you roll, to keep from sticking to the board.

1 cup melted butter
2 1/2 cups light brown sugar
2 Tbsp cinnamon
Melt the butter and pour the whole cup on your rolled out rectangle of dough. (I told you only a few times a year!) In a separate bowl, combine with your impeccably clean hands, the sugar and cinnamon, then cover the butter-drenched dough rectangle in an even and delectable layer of cinnamon sugar.

Starting at the 22 inch side, roll the entire thing into a nice, long cinnamon tube. Seal the edge with a little bit of water on a pastry brush or your fingers.

With a serrated knife, (or even better, a piece of thread or dental floss) cut the log into 2 inch segments, and carefully move your giant cinnamon treasures to a glass pan. Put no more than 8 in a large glass Pyrex casserole dish. Do not crowd them- they will rise almost double. Whatever baking dish you use, deeper sides give the rolls a softer exterior = better.

Cover in a warm place and let them rise again until fat and happy- about two hours.

Bake at 350* for 15-18 minutes. Really, only that long. Do not over-bake. You want them to be soft, yet set, in the middle. The house will smell divine.

Icing:

8 oz. softened cream cheese
1/2 cup butter
1 tsp vanilla
3 cups confectioners sugar
1 Tbsp cream
Whip all ingredients together and smear on top of still warm rolls.

Remember, only a few times a year!! (For us, it’s Christmas and General Conference- the grand-poo-bah of all Mormon meetings) Your taste buds will rejoice, your heart will need a serious, sweat inducing walk afterwards. Enjoy!!

Black Bean and Mango Salsa

Submitted by zieglerfamily

2 avocados
2 mangos
2 choppped tomatoes
1 jalapeno chopped
1 can of corn
2 cans of black beans
1 chopped onion
1/2 cup cilantro
1/2 package of Italian dressing mix
4 Tbsp Lime Juice
2 Tbsp Olive oil
1 Tbsp Vinegar
2 tsp salt
1/2 tsp pepper

Mix everything together and add more of the seasonings if you wish. Serve with tortilla chips! Enjoy.


Piglets in a Blanket

Little smoked sausages
Crescent rolls

Cut Crescent rolls into small triangles. Roll sausages in the crescent rolls and cook for around 8 minutes. Just watch them until they are brown.

Dutch Apple Cheese Muffins

Submitted by Emily Daniel

2 C all-purpose flour
1/2 C sugar
1 T baking powder
1 tsp salt
8 tablespoons cold unsalted butter, cut into 1/2 inch pieces
8 ounces cheddar cheese, cut into 1/2 inch pieces
1 large egg
3/4 whole milk (I used skim)
1 pound apples, peeled, halved, cored, and sliced crosswise into thin half moons (Jonagold, Empire, Cortland, or Macoun)

Glaze
1/3 C sugar
2 T water
2 T unsalted butter
1 T lemon juice
1/2 tsp ground cinnamon

1) For the muffins:
Oven rack middle position. 375 degrees.
Grease and flour 12 cup muffin tin (I used my silicon muffin cups, a tin would have worked better. Pulse flour, sugar, baking powder, salt, butter and cheese in food processor until mixture resembles coarse meal; transfer to large bowl. Whisk egg and milk in measuring cup, then slowly stir into flour mixture until combined.

2) Spoon batter into the prepared muffin tin. Arrange apple slices, cut side down, on top of batter, pressing gently to adhere. Bake until edges of muffins are just golden, about 15 minutes.

3. For the glaze:
While muffins are baking, heat sugar, water, butter, lemon juice, and cinnamon in saucepan over medium heat until butter is melted and sugar is dissolved, about 3 minutes. Once edges of muffins are just golden, brush muffins with glaze. Return to oven and bake until toothpick inserted into center comes out clean, about 10 minutes. Cool in tin for 5 minutes, then carefully transfer to wire rack. Cool ten minutes longer. Serve. (Best served immediately, but can be kept in a tight container at room temperature for up to 2 days.)

Cranberry Orange Bread

Submitted by Audrey

1 1/2 cups flour
1 t baking powder
1/4 t salt
1 t grated orange peel
6 T unsalted butter softened
1 1/2 c sugar
1 T fresh orange juice
2 eggs, lightly beaten
1/2 c milk
1 1/2 c cranberries, frozen (chop about 3/4 cup and leave 3/4 whole)
Granulated sugar to sprinkle on top.

Whisk together flour, baking powder and salt. Stir in orange peel, set aside.

Using a mixer, beat together sugar, butter, and lemon juice at medium speed until smooth. Add eggs; beat until light and fluffy. Add flour mixture in three additions, alternating with the milk (start and end with flour), beating at a low speed after each addition until just combined. Stir in 3/4 cup chopped cranberries. Pour batter into 9x5 inch loaf pan or 3 mini loaf pans(coated with no-stick cooking spray). Sprinkle remaining berries on top of batter (they will sink to the middle/bottom), and sprinkle each loaf with sugar for garnish.

Bake in 325 degree oven for 60 minutes (for large loaf) or 35-40 minutes for mini loaves, until a toothpick inserted in the center comes out clean. Cool bread in pan for 10 minutes, remove from pan and place on wire rack.

Sweet Chile Verde Pork Sides

Submitted by Audrey
This is to accompany the Sweet Chile Verde Pork:

Cafe Rio Salad Dressing

1 c buttermilk (for thicker dressing use sour cream instead)
1 c mayonnaise
3-4 tomatillos, husks removed (or 4 from a can)
2 cloves garlic
1 bunch fresh cilantro
1/2 tsp cayenne pepper


Cilantro Lime Rice

1 cup uncooked rice
3 T butter
2 1/4 cup water (can use 1 15 oz. can chicken broth and 1 cup water)
2 T freshly squeezed lime juice
3 t sugar
3 T freshly chopped cilantro

In a saucepan, combine rice, butter and water. Bring to a boil. Cover and cook 15-20 minutes, until all water is absorbed. Remove from heat.
In a small bowl combine lime juice and sugar. Pour over hot rice and toss. Right before serving, add cilantro and stir through rice.

Black Beans

We used/heated Bush's Black Beans Seasoned Recipe (from a can)

Corn Tortilla Crisps

Corn Tortillas
oil for deep frying
salt

Finely slice corn tortillas (the thinner the better). Fry in oil until crispy and slightly brown. Remove from oil and drain on paper towels. Lightly salt while still warm.

"Cafe Rio Salad" - (Assembly)

Layer a warm flour tortilla with shredded cheese, beans, rice, lettuce (romaine), chile verde pork, salsa (mango salsa is a great addition), sliced avocadoes (or guacamole), cilantro tomatillo dressing, and finish with corn tortilla crisps.

Enjoy!

Asparagus and Sausage Strata

Submitted by Audrey

12 slices rustic white bread (heartier than squishy white)
1/2 cup milk
1 lb. asparagus broken into pieces
1 lb. sausage (I use Jimmy Dean hot and spicy)
1/2 lb. grated Cheddar cheese
8 large eggs
1 cup buttermilk or sour cream
1/4 t salt
1/8 t freshly ground pepper
dash of worchestershire
dash of tobasco sauce
8 oz. sliced mushrooms
3-4 green onions (or 1/2 of a regular onion if you don't have any green onions)


Cube bread into 1/2 inch pieces. Toss with milk in large bowl, set aside. Brown sausage, drain. In the same pan, add 1 t of olive oil and saute your mushrooms (and onions if you didn't have green onions). Don't over cook - saute about 3 minutes. Turn off heat add asparagus and sausage back to pan.

In a separate bowl, blend eggs, sour cream/buttermilk, and seasonings.

Using a greased 9x13 pan, layer the strata as follows:

half bread cubes
half sausage/mushroom mixture
half grated cheese

Repeat layer with remaining half bread cubes
half sausage/mushroom mixture
top with the remaining cheese

Pour egg mixture over all, covering completely. Cover and refrigerate overnight. Remove from refrigerator and let sit at room temperature one hour before baking. Bake, uncovered at 350 for 45 minutes to 1 hour, or until a knife inserted in center is clean. Serve warm.

Sweet Chile Verde

Submitted by Audrey

3 lbs pork loin roast (salt and pepper for the outside)
1 onion, finely chopped
2 t oil
1 ½ c mango/ peach salsa (can use regular or pineapple)
½ can chicken broth
1/3 cup brown sugar
½ t salt

In a large frying pan or dutch oven heat oil over medium high heat. Add onions and cook until translucent (stir frequently to avoid burning), about 3 minutes. Add pork roast (if you need to cut it into two large pieces to fit your crock pot, that’s fine), sear the outside of roast until it is browned on both sides.

Pour the entire contents into crock pot (including all bits of brown or “fond”). Add remaining ingredients of salsa, chicken broth, salt, and brown sugar. Cook on low for 6 hours. Meat should fall apart after about 4-5 hours, break meat apart to absorb juices.

Lemon Blueberry Bread

Submitted Anonymously

INGREDIENTS
1/3 cup melted butter
1 cup white sugar
3 tablespoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts
1 cup fresh or frozen blueberries

2 tablespoons lemon juice
1/4 cup white sugar



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

*(To prevent the berries from sinking to the bottom dust them in flour before you fold the berries in).

Crescent Roll-ups

Submitted by Klixi Cannon

1 pkg Cressent rolls
8 links sausage cooked
1 pkg country gravy

Roll link sausage into each cressent. Bake according to package. Prepare country gravy according to package and serve over cressent. You can also serve with maple syrup.

Southwestern Corn Chowder

Submitted by Klixi Cannon
I made this for Super Saturday and a few people wanted the recipe.

4 chicken breasts cut into cubes

1 medium onion, cut

1 Tbs vegetable oil

2 tsp cumin

2 cans chicken broth

1 pkg frozen corn or 1 can corn about 10 oz

3/4 cup salsa

1/2 cup chopped red pepper

1/2 cup chopped green pepper

2 Tbs fresh cilantro, minced

2 Tbs cornstarch

2 Tbs water

Shredded cheese to top (optional).



In saucepan, cook chicken and onion in oil until juices run clear. Stir in cumin. Add broth, corn & picante sauce; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro.
Combine cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; stop with cheesei f desired.

Harvest Pumpkin Soup

Submitted by Rosalynde said...

2 small pumpkins, halved, seeded and roasted
6 T butter
2-3 cans of chicken stock (or broth, which is what I used since I had it around---real cooks would NEVER do that!) + water to your preferred texture
1 small parnsip, peeled and chopped
1 medium potato, peeled and chopped
1 turnip, peeled and chopped
2 small shallots, chopped (or regular onion, which is what I used because I had it around!)
3 T heavy cream (I used full-fat evaporated milk)
3 tsp brown sugar
salt and cayenne pepper (careful!) to taste

Scoop out and roughly mash the roasted pumpkin flesh. Melt butter in large saucepan, add parsnip, potato, turnip and pumpkin and cook for 5 minutes. Add shallot/onion and cook for 5-10 more minutes. Add broth and water; bring to simmer and cook for 20 minutes. Let cool. Puree soup; I used my immersion blender "magic wand" which is so easy and one of my favorite kitchen tools, but any kind of food processor or blender will work. Heat soup, stir in cream/milk, sugar, salt and cayenne pepper. Serve.

New York Times No-Knead Bread

Submitted by Rosalynde

Okay, all, here is the New York Times no-knead bread I brought. It is the simplest recipe, totally fool-proof, and will change your life. I'm not kidding!

First, here's the link to the article itself with the original recipe: http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=1&oref=slogin

I basically follow the recipe, but I skip a few steps. Here's what I do:
The night before you want to eat the bread, mix 3 cups of flour (all-purpose is fine, doesn't need to be bread flour), 1/4 tsp yeast (I use instant bread-machine yeast), 1 5/8 cup water, and 1 1/4 tsp salt. Mix it in a large bowl just until it comes together; it will be very sticky and very ugly, don't worry about it.

Cover the bowl with plastic wrap, and leave it alone for at least 18 hours---it can go even longer, too. You should see bubbles at the surface when it's ready. About 3 hours before you want the bread to be done, dump out the dough onto a floured surface. It will be a wet, stringy, sticky, ugly mess; don't worry. Just fold it over itself once or twice until it's roughly in a round loaf shape (again, it will be ugly and shapeless---DON'T WORRY!). Leave it to rise again for 2 hours.

Before you're ready to bake, preheat the oven to 450, then put in a round, oven-proof pot with a lid. (I use an enamel stock pot.) When the pot and oven are at temperature, take out the pot and pour the dough into it. Say it with me now: it will be an ugly, sticky mess---don't worry! Shake the pot a little to even things out, then cover with the lid and put in the oven to bake. (Full disclosure: I sometimes skip the heated pot step, and it has always turned out fantastic anyway.) Bake covered for 1/2 hour, then uncovered for 15 more minutes. Prepare to be amazed by the gorgeous loaf that emerges and the incredible taste and texture. Enjoy!

Orange Rolls

Submitted by Emily Daniel

2 scant Tablespoons yeast
1/2 C warm water
1 T sugar

Mix and let bubble for 20 minutes.

1 C lukewarm milk
1/3 C butter (melt the butter in your milk in the microwave)
1/3 C. sugar

Beat 2 eggs, add milk mixture, 2 tsp. salt and yeast mixture.

4 C flour added gradually. (I start with 1-2 C of wheat flour first and then add the white. Stir with wooden spoon.)
Dough will be extremely sticky. Stir/add flour until the dough starts to pull away from the bowl.

Cover with saran wrap and refridgerate until the next day. Dough is good in the fridge for up to a week.

Take dough out of the fridge and let sit for 30 minutes at room temperature. Form rolls and let rise until double. If you want to make orange rolls, roll out dough an spread mixture of 1/2 C butter, 1/2 C sugar and the grated rind of one orange.

After rising, bake at 375 for 15-20 minutes.

Chocolate Pretzles

Submitted by Klixi Cannon

I use penny stick pretzles (they are a little larger)
White or Brown chocolate

Melt chocolate in the microwave at 50% power. Stir every 45 seconds. When smooth dip pretzles and place on foil or wax paper to dry.

Porcupine Meatballs

Submitted by Klixi Cannon

1 1/2 lb. ground beef
1 tsp seasoned salt
1/2 tsp pepper
1 small minced onion
1/2 c instant rice, raw
1 can tomato soup
1/2 c water

Combine rice with beef, salt, pepper & onion. Mix well. Shape into balls 1 1/2 inch in diameter. Heat soup & water to boil. Put balls in casserole dish. Pour soup over. Cover. Bake at 350 degrees for 1 hour or until rice is tender.

Also,
Graham Crackers & frosting

Chocolate frosting
Graham Crackers

Spread frosting on one side, made a sandwich & eat. This was the most memorable Grandma snack.

Veggie Pizza

Submitted by Haydee

You don't need exact measurements. It's all about taste.
On a pizza crust (homemade or store bought) halfway cooked.
put:
a thin layer of pesto
a layer of thinly sliced tomato(es)
a layer of spinach
marinated artichoke hearts
feta cheese
Bake at 350ºF. for about 10 min.

This is the pizza crust I use. It is easy and fast. I bake it for 10 minutes and then another 10 with the toppings.

1 package regular or quick active dry yeast
1 cup warm water (105º to 115º)
2 1/2 cups all-purpose flour
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
Olive or vegetable oil
Cornmeal
Dissolve yeast in warm water in medium bowl. Stir in flour, 2 tablespoons oil and salt. Beat vigorously 20 strokes. Cover and let rest 20 minutes.
Move oven rack to lowest position. Heat oven to 425º. Grease 2 cookie sheets or 12-inch pizza pans with oil. Sprinkle with cornmeal. Divide dough in half; pat each half into 11-inch circle on cookie sheet with floured fingers. Prick dough thoroughly with fork. Bake about 10 min. or until crust just begins to brown.
You can make the crust ahead of time in the day to save some time and then make the pizza later when you are ready to eat it. Enjoy. Haydee.

Jim's Vegetable Soup

Submitted by Emily Daniel

1 C diced carrots
1 C diced zucchini
1/2 medium onion diced
olive oil
1 can diced tomatoes
2 cans chicken broth
3 cloves garlic minced
1/2 cub cabbage torn in large pieces
salt and pepper to taste

Saute carrots, zucchini and onions in olive oil until onions are clear. Add tomatoes, chicken broth and garlic. Bring to a boil and then reduce to a simmer for 15 minutes, or until the carrots are soft. Add cabbage and simmer for 3 minutes. Salt and Pepper to taste. Serve with fresh grated parmesan and crusty bread.

Strawberry Cream Puff Kabobs

Submitted Anonymously

Strawberries
Cream puffs (the ones you buy from the store in the frozen section)
Wood skewers
Magic shell chocolate

Alternate strawberry-cream puff on skewer and drizzle with magic shell

Fruit Dip

Submitted by Tiffany

1 tub of cool whip
1 sm jar of marshmallow cream
8 oz cream cheese - softened

mix it = yum!

Apple Kuchen

Submitted by Patrice Brown

(That's German for heavenly goodness, but you probably already knew that Emily. Just kidding, it means cake.)

1/2 c. butter, soft but not runny
1/2 c. coconut
1 yellow cake mix
3(+) c. apples, peeled and cubed
1/2 c. sugar
1 tsp. cinnamon
1 c. sour cream
1 egg

Cut butter into cake mix. Add coconut. Pat lightly into 9X13 pan; build up edges slightly. Bake at 350 degrees for 10 mins. Place cubed apples on warm crust. Combine sugar and cinnamon and sprinkle over apples. Mix sour cream and egg and pour over apples. Bake at 350 degrees for 25 mins.

L'insalata verde con il mango (Green Salad with Mango)

Submitted by Emily

(I wrote it in Italian because 'Green Salad with Mango' didn't sound nearly as cool)

Red leaf lettuce
Red Onion
Red Bell Pepper
Cheddar Cheese cubes
Mango

Good Seasons Italian dressing with a little sugar added.

Voila!

I know a lot of languages. As you can see.

Gute Nacht!

Grilled Pineapple

Submitted by Michelle

INGREDIENTS
• 1 fresh pineapple - peeled, core and cut into wedges
• 1/3 C. Brown Sugar
• 6 tablespoons melted butter
• 1 dash hot pepper sauce {be adventurous!}
• salt to taste
DIRECTIONS
1. Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
2. Preheat an outdoor grill for high heat, and lightly oil grate.
3. Grill pineapple for 3 to 4 minutes per side, or until heated through and grill marks appear. Brush with marinade a couple times.
Note
Soak your skewers in water for 30 minutes prior to grilling.

Two-tone Fudge Brownies

Submitted by Kim

1 C semi-sweet choc. chips
1/2 C Butter, softened
1 C sugar
3 eggs
1 tsp vanilla
1-1/4 C flour
1/4 tsp baking soda
3/4 C nuts-opt.
COOKIE DOUGH LAYER
1/2 C butter, softened
1/2 C packed brown sugar
1/4 C sugar
3 Tbsp milk
1 tsp vanilla
1 C flour
1 C semi-sweet choc. chips

In microwave, melt 1 C. chocolate chips. Cool slightly. In mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Stir in melted chocolate. Combine flour and baking soda; add to batter. Stir in nuts. Spread into a greased 9x13x2 baking pan. Bake 350 for 16-22 min. Cool .

In a mixing bowl, cream butter and sugars. Beat in milk and vanilla. Gradually add flour. Stir in chocolate chips. Drop by tbsp. over cooled brownies; carefully spread over top. Cut into squares. Store in the refrigerator

Mozzarella Caprese

Submitted by Emily Daniel

Ripe Beefsteak Tomatoes
Fresh Mozzarella
Fresh Basil
Salt
Olive Oil
Balsamic Vinegar

Slice tomatoes and mozzarella and layer on top of each other. Salt to taste. Add chopped basil and drizzle olive oil and balsamic vinegar.

Serve with spongy italian bread.

Paella

Submitted by Patrice

1-2 (8oz.) bags Vigo Yellow Rice
1 green bell pepper
1 red bell pepper
2-3 chicken breasts
3-4 garlic cloves
olive oil
garlic salt

Prepare rice as directed on bag. In a separate pan pour olive oil until bottom of pan is covered. Saute garlic cloves and remove from pan. Saute bell peppers and remove--sprinkle with garlic salt. Cut chicken into strips and cook in oil. Remove and sprinkle with garlic salt. Place cooked rice in flavored oil and mix in peppers and chicken.

Note: Be creative with your ingredients--almost anything can be used.

Pineapple Chicken Kabobs

Submitted by Wendy

2-3 Boneless Skinless Breasts
Can of Pineapple (Chunks drained)
Teriyaki Sauce
Skewers (soak in water for 20 minutes so they don't catch fire)

Preheat Grill

Marinate Chicken, Cut into chunks
alternate chicken and pineapple onto skewers. Discard Marinade.

Oil grill and place skewers on grill. Glaze kabobs with teriyaki sauce while turning.

Cook about 10-15 minutes until chicken is done.

Thanks for a fun night girls! I am so glad to be getting to know you all!

Strawberry Cream Cheese Dip

Submitted by Jamie

4 oz. cream cheese
8 oz. frozen or fresh strawberries
1/4 cup sour cream
2 TBSP sugar

Blend in blender and serve as a dip to anything you like. I used angel food cake.

I am pretty sure the above amounts are right but I couldn't find my paper it was written down on.

Chocolate Cheesecake

Submitted by Michelle Ricks

1-1/2 cups crushed OREO Chocolate Sandwich Cookies (about 18 cookies)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, slightly cooled
3 eggs
1 cup thawed COOL WHIP Strawberry Whipped Topping
1-1/2 cups assorted seasonal fruit, such as chopped strawberries and sliced kiwi



PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crushed cookies and butter; press firmly onto bottom of pan. Bake 10 min.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 45 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with whipped topping and fruit.

Mango Salsa

Submitted by Elise

I brought Costco's, but my Aunt Kathy has a fantastic recipe.

4 ripe mangos; peeled and diced
1/4 sweet red onion; finely minced
1 sweet pepper; diced (not sure which color)
3 roma tomatoes; minced
1-2 tsp. lemon pepper
3 large ripe avacados; peeled and diced
lime juice

Mix and chill until serving time.

Cowboy Caviar

Submitted by Emily Daniel

1 (15 ounce) can black-eyed
peas
1 (15 ounce) can black beans,
rinsed and drained
1 (15 ounce) can whole kernel
corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno
peppers
1 (14.5 ounce) can diced
tomatoes, drained
1 cup Italian-style salad
dressing
1/2 teaspoon garlic salt
DIRECTIONS:
1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

BBQ Chicken Salad

Submitted by Patrice

Romaine lettuce
Corn
Black beans
Cilantro
Tomato
Red onion
Grilled chicken
Spicy Ranch dressing
Honey BBQ Frito Twists

Italian Noodle Salad

Submitted by Tiffany

There are no exact measurements; I just add things until it looks and tastes right. :)

Multi Colored noodles (about a box and a half)
Bell Peppers – red, yellow, green, or orange (I used 1 green one)
Olives (about a can)
Pepperoni
Cheddar Cheese (about 4-8 oz)
Zesty Italian Salad Dressing (about 2/3 bottle)

Cook noodles and chop/cube other ingredients. Top with dressing and chill in refrigerator. I usually make it the night before and chill overnight. Before serving, top it with a little Parmesan cheese.

Carmelitos

Submitted by Jamie

2 cups flour
1 1/2 cups melted butter
1 cup oatmeal
1 1/2 cups brown sugar
1/2 tsp. salt
1 tsp. Baking soda
1 bag chocolate chips
1/2 to 1 cup chopped pecans (However much you want)
1 Jar caramel topping mixed with 6 Tablespoons Flour

Preheat oven to 350. Mix flour, butter, oatmeal, brown sugar, salt and baking soda. Press half of mixture into a 9x13 pan. Bake for 10 minutes then pull out, add chocolate chips and pecans to the top. zig zag caramel mixture over the top of chocolate and pecans. Put other 1/2 of cookie mixture on top of caramel in little bunches. sort of crumbled and place it on top. Bake for 15 minutes. Let cool. Store in fridge. Bring to room temp for easier cutting.

Chocolate Chip Cheese Ball

Submitted Anonymously

1 8oz cream cheese softened
1/2 c. butter softened
1/2 tsp vanilla
3/4 cup powder sugar
2 TBS brown sugar
3/4 c. mini chocolate chips
chopped peacans to cover
graham crackers

Mix cream cheese and butter together then add vanilla and the sugars. mix in the mini chocolate chips. cover and refrigerate for 1 hour. Then make ball and cover in chopped pecans ( I think placing some plastic wrap down and using that to help roll the ball around in the pecans helps). refrigerate for another hour and then enjoy with graham crackers.

Hot Pizza Dip

Submitted by Heather

1 (8 ounce) package cream cheese, softened
1/2 teaspoon dried oregano
1/4 teaspoon dried parsley
1/4 teaspoon dried Italian seasoning
1 1/4 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 1/4 cup pizza sauce
2 tablespoons chopped green bell pepper (optional)
8 ounces cooked Italian sausage
2 tablespoons sliced black olives
2 tablespoons minced onions

DIRECTIONS:
1. In a small bowl, mix together the cream cheese, oregano, parsley, and Italian seasoning.
2. Spread mixture in the bottom of a 9 inch pie plate or a shallow microwave-safe dish.
3. Sprinkle 1/2 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheeses, then top with green pepper, sausage, onion, and olive slices. Cover and bake on 325 for about 20 minutes. Serve hot.

Shepherd's Pie

Submitted by Audrey Dieker

1 lb hamburger, browned
1 finely chopped onion
1-2 finely chopped carrots (I just use the pampered chep chopper)
1 can green beans, drained
large handful frozen corn
1 jar marinara sauce (or you can make your own 1 can diced tomatoes, 2 cans tomato sauce, 1 can tomato paste, salt, basil,crushed pepper, garlic, sugar)
Sliced cheddar cheese

6-8 servings mashed potatoes

In a sauce pan, brown meat, with onion, and carrots. Add green beans, corn, and marinara sauce. Season with salt and pepper to taste. (Even when I use jarred marinara I add a little more salt, basil and crushed pepper).

Place meat mixture in 9x13 pan. Place enough slices of cheese over the top. Finish with the mashed potatoes spread evenly over the cheese. Bake at 375 for 25 minutes or until bubbly and toasted on top.

Chicken Nacho Casserole

Submitted by Natalie

4-6 chicken breasts cooked and shredded
1-2 cans green chillies
1 can cream of chicken soup
1 onion chopped
sour cream- I put whatever in to reach desired taste
8-10 tortillas cut into 1" squares - I like to use the whole wheat ones because they taste good and their healthier!

Combine all ingredients except for tortillas. Layer in a 9x13 pan starting with half of chicken mixture. Follow with a layer of tortillas, I like to make this layer kind of thick because I like the tortillas.
Follow with remaining chicken mixture and top with shredded cheese. Cover with foil and bake at 350 for about 45 min.

My family likes to eat this with tortilla chips.

Sweet and Sour Meatballs

Submitted by Tiffany

Okay, I really don't make them into meatballs. It's more like "meat crumbles" :) It's easier that way and you get to taste the meat in every bite! Plus I was never able to get the meatballs to stick together. :)

1 lb hamburger
1/2 c bread crumbs
1/4 c milk
2 T finely chopped onion
1/2 t soy sauce
1 egg

Brown hamburger and then add all the other ingredients.

Sauce:
1/2 c packed brown sugar
1 T corn starch
1 can (13 1/2 oz) crushed pineapple w/ syrup
1/3 c vinegar
1 T soy sauce

Bring to a boil. Serve over meat crumbles and rice

Easy Lasagna

Submitted by Tiffany

1 lb hamburger
32 oz spaghetti sauce
3/4 c water
1 large carton of cottage cheese
12 oz shredded mozzarella cheese
6 oz shredded cheddar cheese
1 pkg uncooked noodles

Brown hamburger, add spaghetti sauce and water. Bring to a boil. In a 9x13 pan layer sauce, noodles (uncooked), cottage cheese, mozzarella & cheddar cheese. Repeat and end with sauce. Cover and cook at 375 for 1 hour.

Pasta and Cauliflower

Submitted by Emily Daniel

Boil 4 quarts of water
Add 2 Tablespoons of coarse salt
Add one package of Barilla Rotini and 1 head of washed and chopped cauliflower.
Cook pasta and cauliflower for recommended pasta cooking time. (Towards the end, check the pasta to see if it's as al dente or mushy american as you like!)
Drain pasta and cauliflower.
Toss with a sprinkling of extra virgin olive oil.
Sprinkle freshly grated parmesan cheese on top.
MMMM BOY!

Hearty Lentil Soup

Submitted by Emily Daniel

A few of you asked for this recipe when we were talking at book club. I thought it would be best to post it here since it is a winter soup!

Hearty Lentil Soup

3 oz bacon, cut into 1/4 inch pieces
1 large onion chopped fine
2 medium carrots, peeled and chopped medium
3 medium garlic cloves, minced
1 can diced tomatoes, drained
1 bay leaf
1 teaspoon minced fresh thyme leaves (I use 1/2 tsp. dried)
1 C lentils, rinsed and picked over
1 teaspoon salt
Ground black pepper
1/2 C white cooking wine (I reduce this to 1/4 C in my recipe and add another 1/4 C of water. I'm not a huge fan of the white wine taste)
4 1/2 C low-sodium chicken broth (the low-sodium is important. Regular chicken broth gives you too salty a soup)
1 1/2 C water
1 1/2 teaspoons balsamic vinegar
3 tablespoon minced fresh parsley leaves

1. Fry the bacon in a large stockpot until the fat is rendered and the bacon is crisp. Add the onion and carrots; cook, stirring occasionally until the vegetables begin to soften, about 2 minutes. (If your veggies are sticking to the pan, throw in a little canola oil) Add the garlic, and cook until fragrant, about 30 seconds. Stir in the tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds. Stir in the lentils, salt, and pepper to taste; cover, reduce the heat to medium low, and cook until the vegetables are softened and the lentils have darkened, 8 to 10 minutes.

2. Uncover, increase the heat to high, add the wine and bring to a simmer. Add the chicken broth and water; bring to a boil, cover partially, and reduce the heat to low. Simmer until the lentils are tender but still hold their shape, 30 to 35 minutes; discard the bay leaf.

3. Puree 3 cups of the soup in a blender until smooth, then return to the pot. Stir in the vinegar and heat the soup over medium-low until hot, about 5 minutes. Stir in 2 tablespoons parsley and serve, garnishing each bowl with some of the remaining parsley.

This soup is even more delicious the next day.

*This recipe comes from Cook's Illustrated 'The New Best Recipe'

Cinnabon Cinnamon Rolls Clone

Submitted by Jamie

DOUGH
1/4 cup warm water
1 cup milk--room temp
1 large egg--beaten
1/4 cup butter--softened
1 Tablespoon sugar
1 Teaspoon salt
4 cups flour
1/2 package instant vanilla pudding mix--3.4 oz box
1 Tablespoon bread machine yeast

FILLING
1 cup brown sugar--packed
1 Tablespoon cinnamon
1/4 cup butter--softened

CREAM CHEESE CINNAMON FROSTING
4 ounces cream cheese--softened
1/4 cup butter--softened
1/2 teaspoon vanilla
1/2 Tablespoon milk
1 1/2 cups powdered sugar
1/2 teaspoon cinnamon

Dough
Add the dough ingredients, in the order listed, to the bread machine and prepare using the dough setting. On a lightly floured surface, roll out to an 18" by 30" rectangle. The dough can also be handmade. If you use regular yeast, you may want to let the rolls proof for 15-30 minutes after assembly.

Filling
In a small bowl, mix brown sugar and cinnamon. Spread the softened butter over the dough and evenly sprinkle on the sugar and cinnamon mixture. Starting at the long edge of the dough, roll up tightly. Cut the roll every 2 inches. Place rolls into greased 8" or 9" baking pans 2" apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees or 15-20 minutes, or until golden brown.

Frosting
Cream Cheese Cinnamon Frosting. In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately.

Mom's Minestrone Soup

Submitted by Emily Daniel

Saute in olive oil 2 ribs sliced celery, 1 large carrot diced, and 1 large onion.

After about five minutes, add the following spices: 1 tsp. basil, 1 T parsley, 1 T sugar, 1/2 tsp. oregano, and 3 cloves minced garlic.

Add 4 cups of canned whole tomatoes (I used canned garden tomatoes), 1 10 oz can of beef consomme, 4 cups water, 1 8 oz can tomato sauce.

Cook one pound of Italian sausage. Rinse and drain well and add to the vegetables.

Simmer slowly for five hours if you have the time, and for at least 1 hour if you don't!

Add 1 can drained green beans, 1 can kidney or red beans and simmer for another 1/2 hour.

Add 1 cup of pasta and simmer until tender.

If you want to make a really good soup, make everything but the pasta one day, let sit in the fridge and then add the pasta the next day.

Serve with fresh grated parmesan cheese and crusty bread.

*If your soup looks a little thick, go ahead and add some water to thin it out.

White Chicken Chili

Submitted by Patrice

Cook:
1-2 lbs. chicken
1 med. onion
1 1/2 tsp. garlic
1 Tbsp. olive oil

Add:
2 cans Great Northern beans (drained)
1 can chicken broth
1-2 cans chopped green chiles (drained)
1 tsp. salt
1 tsp. cumin
1/4 tsp. cayenne pepper
1/2 tsp. pepper
1 tsp. oregano

Simmer 30 mins. then add:
1/2 c. warm whipping cream
1 c. warm sour cream

Emeril's Crockpot Chicken Gumbo

Submitted by Kari Kawa

2 lbs. boneless chicken cut into small pieces
1 lb. smoked sausage - Hillshire
1 1/2 cup diced yellow onion
3/4 cup celery
3/4 cup green pepper
1 Tbs. minced garlic
2 bay leaves
1/2 tsp. dried thyme
1 tsp. hot sauce
3/4 tsp salt
1/2 tsp pepper
1/2 tsp Worcestershire sauce
1/8 tsp cayenne pepper
1 qt chicken broth
1/2 cup flour
1/4 cup chopped fresh parsley
Rice for serving

Combine everything except flour, parsley and rice in a crock pot. Cook for 6-8 hours. Then, in a small pan, cook flour over med-high heat until light tan, it will have a nutty smell. Combine 1 1/2 cups of liquid from crock pot with flour. Whisk until smooth and add mixture to crock pot. Add parsley. Let simmer 1 1/2 hours. Serve in a bowl over a scoop of rice.

Homemade Oreos

Submitted by Tiffany

1 devils food cake mix
2 eggs
3/4 shortening

Mix cake mix and shortening. Add eggs; stir until stiff. Roll into very small balls. Cook at 350 for 10 min.

Filling:
1 1/3 c. powdered sugar (I think I used a LOT more than that) :)
4 oz. cream cheese
1/4 sq. butter

Turtle Cheesecake

Submitted by weimaraner

Crust:
1 1/3 C. Chocolate graham cracker crumbs
1/3 C. butter or margarine, melted
Filling:
3 pkgs (8oz. each) cream cheese, softened
1 (14oz) can sweetened condensed milk
½ C. sugar
3 eggs
3 T. lime juice
1 T. vanilla
1 ½ C. semi-sweet chocolate chips
2 T. chocolate syrup (I like to use hot fudge-it holds it’s shape better when doing designs)
2 T. caramel ice cream topping
½ C. chopped pecans
¼ C. mini chocolate chips

Preheat oven to 300˚. Grease a 9 inch springform pan.

Crust: Combine crumbs and butter in a medium bowl. Press onto bottom of prepared pan.

I didn't make this but I'm planning to for the Holidays it's Marc Robinsons - It's fantastic!!

Double Decker Fudge

Submitted by zieglerfamily

3 cups sugar

3/4 cup (1-1/2 sticks) butter or margarine

1 small can (5 oz.) evaporated milk (about 2/3 cup)

1 package Reese's chips

1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1 tsp. vanilla

Spray a 9x13 inch pan with cooking spray. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

ADD peanut butter chips and marshmallow creme; stir until completely melted. Add vanilla and mix well.

POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature while you make the second layer.

Same as above except to make with Chocolate chips instead.

3 cups sugar

3/4 cup (1-1/2 sticks) butter or margarine

1 small can (5 oz.) evaporated milk (about 2/3 cup)

1 package milk chocolate chips

1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1 tsp. vanilla

Pour this layer over the peanut butter layer and cool at room temperature for 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Janet Daniel's Deviled Eggs

Submitted by Emily Daniel

18 eggs
Miracle Whip
French Mustard
Horseradish Sauce
Salt and Pepper

Place eggs in a good quantity of cold water that's been well salted (at least 1/4 C of salt)
Bring eggs to a boil and then cook for 10 minutes at a full boil.
Drain eggs and run cold water over them until they are cool enough to handle.
Peel eggs and cut in half.
Put all of the yolks in a bowl and mash with a potato masher.
Add salt and pepper to egg yolks to taste.
Begin to add the Miracle Whip, French Mustard, and Horseradish sauce. They are added in a 3 (miracle whip), 2 (French Mustard), 1 (Horseradish sauce) ratio. (as in 3 T miracle whip, 2 T Mustard, 1 T Horseradish sauce) Taste and add more of each ingredient until you like the way it tastes.
Then have your husband come home and taste it and volunteer to "doctor it up" a little bit.
Allow him to do his doctoring, then taste the eggs and feel utter disappointment.
Take the eggs to cooking club and be surprised that people like them.
Rejoice in that fact.

Chicken Wings

Submitted Anonymously

1 c. light soy sauce
3/4 c sugar
1/2 c peanut oil
Mix ingredients. Marinate wings for one hour. Bake in a 9X13 pan at 350 degrees for one hour, then turn over and bake another hour.

Stuffed Mushrooms

Submitted by Kari Kawa

30-40 mushrooms (stems removed)
1 cup mozzarella cheese
1/2 cup bread crumbs
1 egg (beaten)
12 oz. pork sausage

Stem and wash mushrooms. Chop half of the stems and brown them with the sausage. Drain and cool. Add cheese, bread crumbs, and egg. Stuff mushrooms and bake at 400 for 12 minutes.

Egg Nog

Submitted by Laura Gunn

1 dozen fresh eggs
2½ - 3 cups sugar
2 quarts whole milk
2 quarts half & half
3 pints whipping cream
3 teaspoons vanilla
3 teaspoons rum flavoring
Grated or ground nutmeg

Separate the eggs. Beat egg yolks and 2 cups sugar. Scald 1½ quarts of the milk. Add a third of the hot milk to the egg yolks while stirring constantly. (This is to prevent the eggs from curdling.) Then add mixture to the rest of the hot milk, stirring constantly over low heat, until mixture coats a metal spoon. Pour cooked mixture into a large bowl. Add the rest of the milk, half & half, vanilla and rum flavorings. Cover and chill 4 hours.
When ready to serve, beat egg whites until they begin to thicken. Add 1 cup sugar and beat until stiff but not dry. Place egg yolk mixture in serving bowl. Slowly fold in egg whites. Whip cream with a little sugar and vanilla and rum flavorings. Add whipped cream to mixture in large spoonfuls. Sprinkle each serving with nutmeg. Keep very cold! Set serving bowl in larger bowl filled with crushed ice. Makes about 20 servings. Perfect for holiday parties.

Terri Baker's Mint Ganache Brownies

Submitted by number1sandyplace I just had these brownies at a birthday lunch and they were amazing. And they seem so easy to make. I'm making them for a cousin dinner this Sunday so i'll let you know:
Terri Baker’s Mint Ganache Brownies
1 – 9x13 pan of brownies, cooled (your favorite recipe or box)

Mix together and spread on top of cooled brownies:
1/4 C butter
1 lb. Powdered sugar
1 tsp. Mint extract (if you have mint oil use ¼ to ½ tsp)
Green or red food coloring (or whatever color based on time of year)
Milk to create consistency that you want (it should be thick like frosting)

Ganache:
½ C butter
12 oz. Semi-sweet chocolate chips (ghiredelli are the best yummy)
1 tsp. Vanilla
Microwave together for 15 seconds; stir. Repeat until creamy. Pour over mint frosting and cover. Let set and cut and serve.

Sweet Potatoes

Submitted by Natalie

3 C. cooked mashed sweet potatoes
1 C. sugar
1/4 C. melted butter
2 eggs
1 tsp. vanilla
1/3 evaporated milk

mix above ingredients together in baking dish.

TOP with: (sometimes I double it)

1/2 C. brown sugar
1/4 C. flour
2 1/2 Tbs. melted butter
1/2 C. chopped pecans

Bake uncovered @ 350 for 25-30 min.

Key Lime Pie

Submitted Anonymously

1 Graham Cracker Crust
1 beaten egg
1 large tub of Cool Whip
1/4 key lime juice or more if you want
1 can of sweetened condensed milk
green food coloring

Brush beaten egg on graham cracker crust. Bake for about 10 min. at 350. This hardens the crust a little.

Then in a large bowl mix together the cool whip, sweetened condesed milk, key lime juice, and several drops of green food coloring. You may add alittle extra of one particular ingredient for your own preference, too. Stir until mixed well. Then add to crust and refrigerate until ready to serve. Its super easy. Enjoy!

Pumpkin Bread

Submitted Anonymously

3 c sugar
1 c vegetable oil
4 eggs
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
2/3 c water
15 oz pumpkin (I used 20)
3 1/2 c flour
2 tsp baking soda

Preheat oven to 350. Grease two 9X5 loaf pans. Combine sugar, oil, and eggs. Beat with an electric mixer until well combined. Beat in salt, cinnamon and nutmet. Add water and pumpkin; beat well. Stir together flour and baking soda; add to the batter in two additions, beating well after each addition. Divide teh batter between the pans. Bake 1 hour. Cool in pans 10-15 minutes.

Almond Joy Brownies

Submitted Anonymously

2 1/2 c sugar
1/2 c cocoa
1 1/4 c coconut tossed with 1 tsp almond extract
3/4 c chopped almonds
1 1/4 c flour mixed with
1 tsp baking pwdr
1 tsp salt
1 1/2 sticks melted butter
4 eggs, slightly beaten.

Mix dry ingredients until blended. Add butter and eggs. Mix all. Pour into a greased 9X13 pan and bake at 350 for 30 minutes.

Licorice Caramels

Submitted by Kari Kawa

I make these every year for Halloween. If you like caramel and black licorice, you will love them.

Licorice Caramels

1 can sweetened condensed milk
2 cups sugar
1 cup butter
1/4 tsp salt
1 1/2 cups light karo syrup

Cook and stir constantly in a heavy pan until hard ball stage. Remove from heat and add:
3/4 tsp. Anise Oil (from pharmacy)
1/2 tsp. black past food coloring

Pour into a buttered 9x13 dish and cool. Cut into squares and wrap in wax paper.

Pumpkin Cheesecake Squares

Submitted by Patrice Brown.

1 package (18 oz.) refrigerated ready-to-bake sugar cookie dough
1 package (10 oz.) cinnamon-flavored baking chips [optional]
3 packages (8 oz. each) cream cheese, softened
3/4 c. sugar
1 tsp. vanilla extract
1 c. solid pack pumpkin
1 tsp. pumpkin pie spice
3 eggs

Arrange 15 of the cookie dough pieces in a greased 9X13 baking pan; pat out to cover bottom of pan. Sprinkle chips over dough. Bake at 350 for 12-14 mins., or until crust is lightly browned. In large bowl, beat together cream cheese, sugar, and vanilla until smooth. Add pumpkin and spice; beat at low speed until blended. Beat in eggs. Pour batter over crust. Bake for 30-35 mins. until center is set. Cool in pan on wire rack to room temperature. Chill for several hours before cutting into squares to serve.

Martha Stewart's Hot Chocolate

Submitted by Madeline Tollestrup

2 C. heavy cream
6 C. whole milk
12 oz. chocolate finely chopped
1 vanilla bean
White chocolate shavings to decorate
(That my handsome and handy husband beautifully shaved for me and I forgot in the fridge)

Melt chocolate in a sauce pan. Add the rest of the ingredients. Mix continuously, until is hot. Do not bring to a boil. Decorate with chocolate shavings. Voila!

Apple Brickle Dip

Submitted by Kim Keate

1 8 oz cream cheese
1/2 C. brown sugar
1/4 C. sugar
1 tsp. vanilla
1 bag engish toffee chips
3-5 apples of your choice cut up(I like granny smith with this)

Mix cream cheese, sugars and vanilla together. Fold in toffee chips and enjoy!

Monkey Bread

Submitted by Kari Kawa

You will need: 3 bundt copper jello mold pans or 3 bundt pans

2 cups luke warm water
1/2 cup sugar
4 tsp. yeast
1 Tbs. salt
2 beaten egges
1 box Wondra Flour
4 Tbs. vegetable oil
1 lb. butter
Let yeast dissolve in water and sugar, then add salt and eggs and 3 cups flour. Mix well with a wooden spoon. Add oil, and 4 more cups flour. Continue mixing by hand until flour is absorbed. Let rise for 2 hours. Punch down. Rise till double in size. Divide dough into thirds. Roll out thin and use 2 inch diameter lid as your cutter, and cut the dough into circles. Melt 5 Tbs. butter in the bottom of each pan, and stack the circles of dough around the pan. Raise 3-4 hours. Bake at 375 for 15 minutes. Pour 5 Tbs. melted butter over the top, invert and then serve warm. Enjoy.

Spinach Artichoke Dip

Submitted by Jamie Ziegler

1 jar marinated artichoke hearts
1/2 bag packaged spinach (I usually cut the spinach so there aren't a lot of big chunks)

Boil the above together for about 5 minutes or until you think the spinach is cooked.

In a bowl add one package of cream cheese and two tablespoons Parmesan cheese to the hot mixture above and beat with your beaters until well mixed.

Add garlic salt and red pepper flakes to taste. Don't add too much red pepper unless you like it spicy.

Serve with french bread cut up in cubes and lightly toasted.

Peppermint Brownie Squares

Submitted by Tiffany Hawes.

6 eggs
3 cups sugar
2 sticks of margarine – not butter
6 oz of unsweetened chocolate
3 tsp of peppermint extract
¾ cup of chopped walnuts (optional)
2 ¼ cups of unsifted flour

Beat eggs well then add sugar. In a separate sauce pan, melt chocolate and margarine. Add to eggs and sugar – beat. Add peppermint extract and beat in flour. Add walnuts. Pour into greased and floured sheet cake pan. Bake at 350 for 20 minutes. Allow to cool and then freeze completely.

Frosting:
1 ¼ sticks of margarine melted,
6 Tbsp of milk
1 large bag of powered sugar
3 tsp of peppermint extract

Frost brownies and drizzle with chocolate (optional). Return to freezer. Once frozen, use a pizza cutter to cut the brownies. Serve frozen and store in a tupperware container in the freezer.

Graham Cracker Pancakes

Submitted by Noelle.

Pancakes to me are a quick bread and also are sweets so here is my latest find from my oldest sister, Stacey. They are very tasty.

Graham Cracker Pancakes
1 1/2 C flour
1 1/2 C graham cracker crumbs (cinnamon works too)
6 T brown sugar
4 tsp. baking powder
1/2 tsp. salt
1 C chopped pecans (optional)
2 C milk
4 T melted butter
2 eggs
1 tsp. vanilla

Mix dry ingredients together. Mix wet ingredients together. Then mix dry and wet together. Stir until smooth. Cook them like you would any other pancakes.

Uncle Paul Bernard's Fruit Cobbler

Submitted by Audrey Dieker

While we aren't pioneer stock, this recipe has been in my family for 4 generations. (personal note: this is the BEST recipe for blackberry or peach cobbler)

Preheat oven to 350.

On stove top, make a "simple syrup": bring 2 cups water and 2 cups sugar to boil. (Add 1 tsp. cinnamon for peach or apple cobbler)

Melt 1 cube butter into 9x13 pan.

In a bowl, mix the following ingredients to form a ball of dough

2 1/4 cups flour
1 1/2 tsp Salt
1 1/2 tsp. baking powder
2/3 cup milk
3/4 cup oil

Knead dough just enough to fully incorporate all ingredients. Roll out the dough between two sheets of wax paper to form a long rectangle. Place 2-3 cups frozen (or fresh) fruit of your choice in the middle. Fold over sides to form a roll. Using a serrated knife, cut the roll into 1 1/2 inch pieces (like when making cinnamon rolls) Place pieces in baking dish with butter - KEY: it may crumble, but it doesn't matter, just throw it all in evenly.

Pour syrup over all. Bake for 1 hour at 350 degrees.

(I always bake it a little longer, because I like the dough to be a little crispy around the edges.)

Breadsticks

Submitted by Patrice Brown

1 Tbsp. yeast
1 1/2 c. warm water
2 Tbsp. sugar
1/2 tsp. salt
3 c. flour
1/2 cube butter
garlic salt
Parmesan cheese

Dissolve yeast in warm water. Mix all ingredients together and knead 3 mins. Let rise 15-20 mins. Melt butter and put on cookie sheet. Roll dough out to fit cookie sheet. Cut into 1" strips, roll in butter, put strips about 3/4" apart on cookie sheet, and twist. Sprinkle with garlic salt and Parmesan cheese. Let rise another 15-20 mins. Bake at 375 for 20 mins.

Rosemary Focaccia

Submitted by Emily Daniel
For cooking club I ditched the rosemary, halved the salt and spread the top with Nutella. It was so-so. I made the original recipe for scripture study group, so some of you have tasted it. This is the most Italian-like focaccia recipe I've been able to find. Read the recipe all of the way through before you start. It takes about 3 1/2 hours from start to finish, and you want to be able to maximize your time.

1 medium baking potato, peeled and quartered
1 1/2 tsp yeast
3 1/2 C unbleached all purpose flour
1 C warm water
2 T extra-virgin olive oil, plus more for oiling the bowl and pan

Topping
2 T extra-virgin olive oil
2 T fresh rosemary leaves
1 1/4 tsp kosher salt

For the dough:
1. Boil the potato for about 25 minutes. Drain, and let cool until you can hold it to grate it. Reserve 1 1/3 C lightly packed grated potato
2. Meanwhile, using a standing mixer, mix the yeast, 1/2 C flour and 1/2 C warm water until combined. Cover tightly with plastic wrap and let sit until bubbly. (About 20 minutes). Add the remaining dough ingredients, including the reserved potato. Mix on low speed until the dough comes together. (the recipe has you use a paddle for this part and then switch to a dough hook for the next part, but I just use the dough hook all the way through). Using the dough hook, increase the speed to medium and kneed until the dough is smooth and elastic, about 5 minutes.
3. Transfer the dough to a lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise until the dough has doubled, about 1 hour.
4. With wet hands, press the dough flat into a generously oiled 15 1/2 by 10 1/2 rimmed baking sheet. If the dough resists going into the corners (and it probably will), cover it with a damp cloth and let it relax for 15 minutes before trying to stretch again. Cover the dough with plastic wrap and let rise until puffy and doubled, about 1 hour.
5. Meanwhile, adjust an oven rack to the lower-middle position and heat the oven to 425 degrees. With two wet fingers, dimple the risen dough at regular intervals. The dimples should be deep enough to hold small pieces of topping, herbs and pools of olive oil.
6. For the topping, drizzle the dough with the oil and sprinkle evenly with rosemary and coarse salt, landing some in the pools of oil.
7. Bake until the bottom crust is golden brown and crisp. 23-25 minutes. Transfer to a wire rack to cool slightly. Cut into squares, serve warm.