Peppermint Punch
1 quart peppermint ice cream
1 cup milk
2 liter bottle Sprite, 7-Up, or gingerale (I used Sprite)
Place ice cream into punch bowl and allow to soften slightly. Blend in milk and gingerale and mix until frothy. Serve immediately or refrigerate until ready to serve.
Saturday, December 19, 2009
December - Korrie's House
Rocky Road Fudge
2 lbs. milk chocolate
1 cup heavy cream
1 cup raw or roasted almonds
5 oz small marshmallows
Directions:
Cut chocolate into small pieces. Chocolate can be melted over a double-boiler or in the microwave. If using the double-boiler method, be sure not to get any water into the chocolate. I use the microwave, but this must be done very slowly to avoid burning the chocolate. I start at 3 minutes on the lowest power possible. Always melt chocolate on low in a microwave. Stir chocolate until smooth and no lumps.
Pour cream in a pan and heat until almost scalding. Remove from heat and let cool to body temperature.
Pour warm chocolate into mixing bowl (I use my mixmaster for this step) and begin to beat. Slowly pour cream into chocolate, mixing the entire time. Beat for 10 minutes. Chocolate should pull away from the sides of the mixing bowl and be a consistency that will hold its shape. Fold in almonds and marshmallows. Pour out into a buttered pan and let set. When set, cut into 1-inch pieces.
2 lbs. milk chocolate
1 cup heavy cream
1 cup raw or roasted almonds
5 oz small marshmallows
Directions:
Cut chocolate into small pieces. Chocolate can be melted over a double-boiler or in the microwave. If using the double-boiler method, be sure not to get any water into the chocolate. I use the microwave, but this must be done very slowly to avoid burning the chocolate. I start at 3 minutes on the lowest power possible. Always melt chocolate on low in a microwave. Stir chocolate until smooth and no lumps.
Pour cream in a pan and heat until almost scalding. Remove from heat and let cool to body temperature.
Pour warm chocolate into mixing bowl (I use my mixmaster for this step) and begin to beat. Slowly pour cream into chocolate, mixing the entire time. Beat for 10 minutes. Chocolate should pull away from the sides of the mixing bowl and be a consistency that will hold its shape. Fold in almonds and marshmallows. Pour out into a buttered pan and let set. When set, cut into 1-inch pieces.
September - Lori's House
Brazilian Lemonade (serves 4)
2 limes
1/2 cup sugar
3 Tbsp sweetened condensed milk
3 cups water
Ice
Directions:
Wash limes thoroughly. Cut off ends and slice into eight wedges. Place limes in a blender with sugar, sweetened condensed milk, water, and ice. Blend in a electric blender pulsing five times. Strain through a fine mesh strainer to remove rinds. Serve immediately over ice. This does not keep well over night, so don't make more than you will drink.
2 limes
1/2 cup sugar
3 Tbsp sweetened condensed milk
3 cups water
Ice
Directions:
Wash limes thoroughly. Cut off ends and slice into eight wedges. Place limes in a blender with sugar, sweetened condensed milk, water, and ice. Blend in a electric blender pulsing five times. Strain through a fine mesh strainer to remove rinds. Serve immediately over ice. This does not keep well over night, so don't make more than you will drink.
September - Lori's House
Beef Brisket
1 2-1/2 pound beef brisket
Dry Rub:
1 Tbsp dried thyme leaves
1 Tbsp paprika
2 tsp freshly ground black pepper
2 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp ground cumin
Sauce:
1/2 cup ketchup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 Tbsp cider vinegar
2 Tbsp Worcestershire sauce
1 tsp liquid smoke flavoring
1/2 tsp ground mustard
Directions:
Mix sauce ingredients and set aside to let flavors blend. Mix dry rub ingredients and rub over the brisket. Brisket should be cooked in a low temperature oven. Heat oven to 350 degrees and roast for one hour. Reduce heat to 300 degrees. Roast 5-7 hours until fork tender. You can pour some of the sauce over the brisket for the last hour of cooking, but you don't have to. Let cool for about 10 minutes. Slice across the grain and serve with sauce on the side.
1 2-1/2 pound beef brisket
Dry Rub:
1 Tbsp dried thyme leaves
1 Tbsp paprika
2 tsp freshly ground black pepper
2 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp ground cumin
Sauce:
1/2 cup ketchup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 Tbsp cider vinegar
2 Tbsp Worcestershire sauce
1 tsp liquid smoke flavoring
1/2 tsp ground mustard
Directions:
Mix sauce ingredients and set aside to let flavors blend. Mix dry rub ingredients and rub over the brisket. Brisket should be cooked in a low temperature oven. Heat oven to 350 degrees and roast for one hour. Reduce heat to 300 degrees. Roast 5-7 hours until fork tender. You can pour some of the sauce over the brisket for the last hour of cooking, but you don't have to. Let cool for about 10 minutes. Slice across the grain and serve with sauce on the side.
May - LaVon's House
Lorraine's Dip
1 loaf round bread (style of choice)
1 jar dried beef (or package corned beef)
1 pint sour cream
1 pint mayonnaise
2 Tbsp. parsley
2 Tbsp. dill weed
2 Tbsp. Bon Apetite
2 Tbsp. minced onion
Slice dried beef in thin slices and mix all ingredients well. Place in refrigerator for a couple of hours to allow flavors to blend. Hollow out a round loaf of bread and save pieces. Before serving, fill hallowed out bread with dip. Arrange bread pieces around bread and serve. I usually buy an extra loaf of french bread and cut into large pieces so there is more bread for dipping.
1 loaf round bread (style of choice)
1 jar dried beef (or package corned beef)
1 pint sour cream
1 pint mayonnaise
2 Tbsp. parsley
2 Tbsp. dill weed
2 Tbsp. Bon Apetite
2 Tbsp. minced onion
Slice dried beef in thin slices and mix all ingredients well. Place in refrigerator for a couple of hours to allow flavors to blend. Hollow out a round loaf of bread and save pieces. Before serving, fill hallowed out bread with dip. Arrange bread pieces around bread and serve. I usually buy an extra loaf of french bread and cut into large pieces so there is more bread for dipping.
February - Korrie's House
Giant Ding Dong Cake
Cake:
1 (18.25 oz.) package devil's food cake mix
1 (3.9 oz.) package instant chocolate pudding mix
4 eggs
1 1/4 cups water
1/2 cup vegetable oil
Filling:
1/4 cup all-purpose flour
1 cup milk
1/2 cup shortening
1/2 cup butter
1 cup white sugar
2 tsp vanilla extract
Frosting:
1 cup chocolate chips
1/4 cup shortening
3 Tbsp. light corn syrup
2 1/4 Tbsp water
Directions:
Preheat oven to 350. Grease and flour a 10-inch springform pan. In a large bowl, stir together the cake mix and instant pudding. Make a well in the center and pour in the eggs, oil and water. Mix until well blended. Spread evenly into the prepared pan. Bake for 45 - 50 minutes or until a toothpick inserted into the center comes out clean. Cool cake completely on a wire rack before removing from pan. Slice a 1-inch thick slice off the top of the cake and set aside. Scoop out the cake from the center of the cake leaving about 1-inch thick sides and bottom. Discard or save for another use. To make the filling, whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely. Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar, and vanilla on high speed until light and fluffy. Add the milk mixutre and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top. Combine the chocolate chips, 1/4 cup shortening, corn syrup, and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.
Cake:
1 (18.25 oz.) package devil's food cake mix
1 (3.9 oz.) package instant chocolate pudding mix
4 eggs
1 1/4 cups water
1/2 cup vegetable oil
Filling:
1/4 cup all-purpose flour
1 cup milk
1/2 cup shortening
1/2 cup butter
1 cup white sugar
2 tsp vanilla extract
Frosting:
1 cup chocolate chips
1/4 cup shortening
3 Tbsp. light corn syrup
2 1/4 Tbsp water
Directions:
Preheat oven to 350. Grease and flour a 10-inch springform pan. In a large bowl, stir together the cake mix and instant pudding. Make a well in the center and pour in the eggs, oil and water. Mix until well blended. Spread evenly into the prepared pan. Bake for 45 - 50 minutes or until a toothpick inserted into the center comes out clean. Cool cake completely on a wire rack before removing from pan. Slice a 1-inch thick slice off the top of the cake and set aside. Scoop out the cake from the center of the cake leaving about 1-inch thick sides and bottom. Discard or save for another use. To make the filling, whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely. Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar, and vanilla on high speed until light and fluffy. Add the milk mixutre and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top. Combine the chocolate chips, 1/4 cup shortening, corn syrup, and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.
January - Maria's House
Roasted Tomato Pasta Salad
1 lb. rotelli pasta
15 roma tomatoes
string cheese
Sauce Ingredients:
1/2 c. chopped fresh basil
1/2 c. red wine vinegar
1/4 c. olive oil
1 Tbsp. brown sugar firmly packed
1 Tbsp. dijon mustard
1 clove garlic, pressed
Directions: Wash and core tomatoes and slice in round slices, about 1/4 - 1/2 inch thick. I leave the skins on, but you can remove them if you like. Lay out flat on a cookie sheet. Mix sauce ingredients together and pour over tomatoes. Bake at 425 for 40-50 minutes. I like more sauce on the salad, so I will usually double or even triple the sauce recipe.
Cook pasta, drain and cool. Mix the roasted tomatoes and sauce into the pasta. Pull the string cheese into strings and add to pasta. You can use shredded mozarella cheese to save time. The recipe calls for 2oz cheese, but I usually put more like 5oz. It depends on how much cheese you like! :)
1 lb. rotelli pasta
15 roma tomatoes
string cheese
Sauce Ingredients:
1/2 c. chopped fresh basil
1/2 c. red wine vinegar
1/4 c. olive oil
1 Tbsp. brown sugar firmly packed
1 Tbsp. dijon mustard
1 clove garlic, pressed
Directions: Wash and core tomatoes and slice in round slices, about 1/4 - 1/2 inch thick. I leave the skins on, but you can remove them if you like. Lay out flat on a cookie sheet. Mix sauce ingredients together and pour over tomatoes. Bake at 425 for 40-50 minutes. I like more sauce on the salad, so I will usually double or even triple the sauce recipe.
Cook pasta, drain and cool. Mix the roasted tomatoes and sauce into the pasta. Pull the string cheese into strings and add to pasta. You can use shredded mozarella cheese to save time. The recipe calls for 2oz cheese, but I usually put more like 5oz. It depends on how much cheese you like! :)
October at Jessica's house-Olive garden salad
Olive Garden salad
1/2 cup mayo
1/3 cup white vinegar
1 tsp vegetable oil
2 T corn syrup
2 T romano cheese
1/4 tsp garlic salt
1/2 tsp dry italian seasoning
1/2 tsp parsley flakes
1 T lemon juice
Mix in blender. Serve over lettuce with croutons and jumbo olives.
1/2 cup mayo
1/3 cup white vinegar
1 tsp vegetable oil
2 T corn syrup
2 T romano cheese
1/4 tsp garlic salt
1/2 tsp dry italian seasoning
1/2 tsp parsley flakes
1 T lemon juice
Mix in blender. Serve over lettuce with croutons and jumbo olives.
September at Lori's house- Spaghetti salad
Spaghetti salad
1 small pkg spaghetti (cooked and drained)
1 bottle italian salad dressing
about 1/2 bottle salad supreme
sliced tomatoes
sliced cucumbers
Mix spaghetti, dressing and salad supreme. Top with sliced tomatoesand cucumbers. Serve cold.
1 small pkg spaghetti (cooked and drained)
1 bottle italian salad dressing
about 1/2 bottle salad supreme
sliced tomatoes
sliced cucumbers
Mix spaghetti, dressing and salad supreme. Top with sliced tomatoesand cucumbers. Serve cold.
August at Marlana's house
Strawberry pie
1 cup sugar
2 T cornstarch
3 T strawberry jello (powder)
1 cup boiling water
Combine in a sauce pan, cook until clear and thick stirring constantly. Cool to room temperature. Line strawberries in pie shell and pourmixture over top. Refrigerate. Serve with whipped topping.
1 cup sugar
2 T cornstarch
3 T strawberry jello (powder)
1 cup boiling water
Combine in a sauce pan, cook until clear and thick stirring constantly. Cool to room temperature. Line strawberries in pie shell and pourmixture over top. Refrigerate. Serve with whipped topping.
July at Jessica's house-Spinach dip
Spinach dip
1 pkg Knorr vegetable soup mix (recipe on back of pkg)
1 cup mayo
1 16 oz container of sour cream
1 pkg chopped spinach (thawed, drained and strained)
Mix all together and serve with french bread for dipping
1 pkg Knorr vegetable soup mix (recipe on back of pkg)
1 cup mayo
1 16 oz container of sour cream
1 pkg chopped spinach (thawed, drained and strained)
Mix all together and serve with french bread for dipping
June at Angie's house-London Broil
Mix equal parts of soy sauce, sugar and water. Mix well and marinate london broil over night. Grill on BBQ grill as desired.
Thursday, December 17, 2009
Dec at Korrie's House
Fondant (centers for dipped candies)
1 cup heavy cream
3 cups sugar
Put in a saucepan, mix well, then bring to a slow boil. When it boils, add 2 Tblspns karo syrup, stirring constantly. (You need to stir this the whole time it's cooking). If you get granules of sugar along the sides of the pan, you will need to wash them down into the mixture with a little bit of water--but the more you do this, the longer it will take the fondant to come up to temperature. However, the granules will leave crystals in your fondant if they are too big.
Bring to 226-228 degrees (soft ball stage).
Remove from heat and immediately pour onto marble slab (It should just pour out into a large circle, and as long as you gave it enough space, will not run off the side). Place 1 Tblspn of butter in the center of the circle of fondant to melt.
Let the fondant rest for 1-2 min.
Using a beater (I use a drywall mud scraper for mine) you start folding the fondant in onto itself over and over and over until it becomes a smooth, delicious lump of goodness. (It will be white.)
This is when you add your flavoring/nuts/coloring and mix it until you're happy with it. Then, you make balls the size you want them. We like to refrigerate the fondant first, and then use a super small cookie scoop to do this. Roll the fondant balls in powdered sugar. (This helps them not be sticky.)
Refrigerate the balls until you're ready to dip them.
Fondant (centers for dipped candies)
1 cup heavy cream
3 cups sugar
Put in a saucepan, mix well, then bring to a slow boil. When it boils, add 2 Tblspns karo syrup, stirring constantly. (You need to stir this the whole time it's cooking). If you get granules of sugar along the sides of the pan, you will need to wash them down into the mixture with a little bit of water--but the more you do this, the longer it will take the fondant to come up to temperature. However, the granules will leave crystals in your fondant if they are too big.
Bring to 226-228 degrees (soft ball stage).
Remove from heat and immediately pour onto marble slab (It should just pour out into a large circle, and as long as you gave it enough space, will not run off the side). Place 1 Tblspn of butter in the center of the circle of fondant to melt.
Let the fondant rest for 1-2 min.
Using a beater (I use a drywall mud scraper for mine) you start folding the fondant in onto itself over and over and over until it becomes a smooth, delicious lump of goodness. (It will be white.)
This is when you add your flavoring/nuts/coloring and mix it until you're happy with it. Then, you make balls the size you want them. We like to refrigerate the fondant first, and then use a super small cookie scoop to do this. Roll the fondant balls in powdered sugar. (This helps them not be sticky.)
Refrigerate the balls until you're ready to dip them.
October-Rolls At Jessica's House
ROLLS
2 c. quite warm water ½ c. sugar
2 T. yeast
Place all in mixing bowl (I use my Kitchen Aid, but you can mix these by hand if you need to.)
Add:
½ c. oil 2 tsp. salt
2 eggs 5-6 c. of flour (I used half wheat/half white, but I like just white best)
When adding the flour, you need to stop when it all holds together nicely and is still a very soft and slightly (very slightly) sticky dough.
Leave it in the bowl for 30 min to raise covered with saran wrap. (Spray the saran wrap with Pam to keep it from sticking.)
After 30 min, preheat the oven to 400º. Beat the dough down, flour the counter top, and roll out half of the dough into a circle about ¼ inch thick. Melt a little butter and put it all over the circle of dough. Cut the dough like you would a pizza into 16 even pieces. I use a pizza cutter to do this.
Then, roll them up, starting at the outside of each piece rolling to the inside of the circle. Place them on a greased cookie sheet and let them rise while you roll out the second half of dough. After the rolls have risen to your desired size (about 15-20 min. usually) bake them @ 400º for 10-15 min.
ROLLS
2 c. quite warm water ½ c. sugar
2 T. yeast
Place all in mixing bowl (I use my Kitchen Aid, but you can mix these by hand if you need to.)
Add:
½ c. oil 2 tsp. salt
2 eggs 5-6 c. of flour (I used half wheat/half white, but I like just white best)
When adding the flour, you need to stop when it all holds together nicely and is still a very soft and slightly (very slightly) sticky dough.
Leave it in the bowl for 30 min to raise covered with saran wrap. (Spray the saran wrap with Pam to keep it from sticking.)
After 30 min, preheat the oven to 400º. Beat the dough down, flour the counter top, and roll out half of the dough into a circle about ¼ inch thick. Melt a little butter and put it all over the circle of dough. Cut the dough like you would a pizza into 16 even pieces. I use a pizza cutter to do this.
Then, roll them up, starting at the outside of each piece rolling to the inside of the circle. Place them on a greased cookie sheet and let them rise while you roll out the second half of dough. After the rolls have risen to your desired size (about 15-20 min. usually) bake them @ 400º for 10-15 min.
August-At Marlana's House
THE INFAMOUS Horchata
1 cup uncooked long grain white rice
1 quart warm water
1/2 cup whole milk
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/4 cup sugar
Whole cinnamon sticks, optional, for serving
Directions
In a blender, combine the rice and warm water. Blend for 1 to 2 minutes until the rice breaks up but does not form a powder. Let the rice mixture stand in the refrigerator for 6 hours or up to overnight.
Strain the rice mixture into a container through a fine-mesh sieve or several layers of cheesecloth to remove the rice solids.
Pour the rice water into a blender and add the milk, vanilla and almond extracts, cinnamon, and sugar. Blend for 1 minute until well combined and smooth. Serve the horchata over ice with cinnamon sticks as stirrers. -- Recipe courtesy Ingrid Hoffmann, 2008
Fruit Salsa
THE INFAMOUS Horchata
1 cup uncooked long grain white rice
1 quart warm water
1/2 cup whole milk
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/4 cup sugar
Whole cinnamon sticks, optional, for serving
Directions
In a blender, combine the rice and warm water. Blend for 1 to 2 minutes until the rice breaks up but does not form a powder. Let the rice mixture stand in the refrigerator for 6 hours or up to overnight.
Strain the rice mixture into a container through a fine-mesh sieve or several layers of cheesecloth to remove the rice solids.
Pour the rice water into a blender and add the milk, vanilla and almond extracts, cinnamon, and sugar. Blend for 1 minute until well combined and smooth. Serve the horchata over ice with cinnamon sticks as stirrers. -- Recipe courtesy Ingrid Hoffmann, 2008
Fruit Salsa
 |
| From Collages |
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
Melted Butter or butter flavored cooking spray (I used melted butter)
1-2 cups cinnamon sugar
DIRECTIONS
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. (I like use a pastry brush and put butter on both sides instead of the cooking spray, cut into wedges with a pizza cutter and then put them in a zip top bag with the cinnamon/sugar mix and shake. Then I spread them out on the baking sheet).
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
April-At Julie's House
Monkey Bread
24 Rhodes White Dinner Rolls
2/3 cup Brown sugar
2 tsp Cinnamon
1/2 cup Butter or margarine, melted
1/2 cup Pecans, chopped
Thaw rolls until soft (about 1 hour at room temperature). Cut each roll in half.
In a medium bowl, mix brown sugar, cinnamon, and nuts together.
Dip roll halves in butter then roll in cinnamon/sugar mixture until thoroughly coated. Arrange in bundt pan that has been sprayed with non-stick cooking spray and cover with plastic wrap. Let rise until double in size (2-3 hours). Remove wrap.
Bake at 350 F for 30 to 35 minutes. Cover with foil the last 15 minutes of baking. Immediately after removing from the oven, carefully release edges and center tube with a knife. Invert onto a serving plate.
Monkey Bread
24 Rhodes White Dinner Rolls
2/3 cup Brown sugar
2 tsp Cinnamon
1/2 cup Butter or margarine, melted
1/2 cup Pecans, chopped
Thaw rolls until soft (about 1 hour at room temperature). Cut each roll in half.
In a medium bowl, mix brown sugar, cinnamon, and nuts together.
Dip roll halves in butter then roll in cinnamon/sugar mixture until thoroughly coated. Arrange in bundt pan that has been sprayed with non-stick cooking spray and cover with plastic wrap. Let rise until double in size (2-3 hours). Remove wrap.
Bake at 350 F for 30 to 35 minutes. Cover with foil the last 15 minutes of baking. Immediately after removing from the oven, carefully release edges and center tube with a knife. Invert onto a serving plate.
March-At Maria's House-Amy hosted
Lettuce Wraps
Ingredients:
· 1 head iceberg lettuce, butter lettuce, or romaine lettuce leaves (whichever you prefer)
· Sauce: (I used Kikkoman Stir-Fry Sauce instead)
· 1 tablespoon soy sauce
· 2 tablespoons oyster sauce
· 1 tablespoon dry sherry
· 1 teaspoon sugar
· Remaining Ingredients:
· 1 tablespoon sesame oil
· 1 slice ginger, minced
· 1 garlic clove, minced
· 2 green onions, chopped (I used onion powder)
· 1 lb meat from chicken breasts or sliced white chicken meat
· 1 red pepper, seeded and diced
· 1 can water chestnuts, rinsed in warm running water and chopped (I didn’t put these in)
· 1 stalk celery, diced
· 1 teaspoon cornstarch mixed with 2 tablespoons water
Preparation:
Wash the lettuce, dry, and separate the leaves. Set aside.
Mix together the sauce ingredients. Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic. Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside.
Add the red pepper, water chestnuts, and celery to the frying pan. Add the sauce ingredients and cook at medium heat, Give the cornstarch/water mixture a quick restir and add to the sauce, stirring to thicken. Add the chicken back into the wok. Cook for 2 - 3 more minutes, stirring, to heat through and finish cooking the chicken.
Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle. The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package. Continue with the remainder of the chicken and lettuce leaves. Serve.
Variations: Try substituting different vegetables, or using one of the many stir-fry sauces that are now on the market in place of the sauce.
Lettuce Wraps Recipe Copyright ©2000 by Rhonda Parkinson. All rights reserved.
Nutritional Breakdown for Lettuce Wraps
(based on 3 servings and using boneless, skinless chicken breasts)
Each serving contains: Calories 254, 16 g Carbohydrates, 31 g Protein, 7 g Total Fat, (5 g Monounsaturated Fat, 2 g Polyunsaturated Fat, 1 g Saturated Fat), 70 mg Cholesterol, 5 g Fibre, 493 mg Sodium, 801 mg Potassium.)
Lettuce Wraps
Ingredients:
· 1 head iceberg lettuce, butter lettuce, or romaine lettuce leaves (whichever you prefer)
· Sauce: (I used Kikkoman Stir-Fry Sauce instead)
· 1 tablespoon soy sauce
· 2 tablespoons oyster sauce
· 1 tablespoon dry sherry
· 1 teaspoon sugar
· Remaining Ingredients:
· 1 tablespoon sesame oil
· 1 slice ginger, minced
· 1 garlic clove, minced
· 2 green onions, chopped (I used onion powder)
· 1 lb meat from chicken breasts or sliced white chicken meat
· 1 red pepper, seeded and diced
· 1 can water chestnuts, rinsed in warm running water and chopped (I didn’t put these in)
· 1 stalk celery, diced
· 1 teaspoon cornstarch mixed with 2 tablespoons water
Preparation:
Wash the lettuce, dry, and separate the leaves. Set aside.
Mix together the sauce ingredients. Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic. Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside.
Add the red pepper, water chestnuts, and celery to the frying pan. Add the sauce ingredients and cook at medium heat, Give the cornstarch/water mixture a quick restir and add to the sauce, stirring to thicken. Add the chicken back into the wok. Cook for 2 - 3 more minutes, stirring, to heat through and finish cooking the chicken.
Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle. The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package. Continue with the remainder of the chicken and lettuce leaves. Serve.
Variations: Try substituting different vegetables, or using one of the many stir-fry sauces that are now on the market in place of the sauce.
Lettuce Wraps Recipe Copyright ©2000 by Rhonda Parkinson. All rights reserved.
Nutritional Breakdown for Lettuce Wraps
(based on 3 servings and using boneless, skinless chicken breasts)
Each serving contains: Calories 254, 16 g Carbohydrates, 31 g Protein, 7 g Total Fat, (5 g Monounsaturated Fat, 2 g Polyunsaturated Fat, 1 g Saturated Fat), 70 mg Cholesterol, 5 g Fibre, 493 mg Sodium, 801 mg Potassium.)
December at Korrie's house - Cranberry Pork Roast
Cranberry Pork Roast
1 pork loin roast
1 can whole-berry cranberry sauce
1 package dry onion soup mix
Salt and pepper pork loin and place, fat side up, on a broiler pan. Bake at 350 degrees F for approximately 45 hour. Mix cranberry sauce and dry onion soup mix and spread over roast. Return to oven and bake until roast reaches an internal temperature of about 160 degrees F (probably another 30 minutes).
You can adjust temperatures and time based on size of roast and whatever else you are cooking!
1 pork loin roast
1 can whole-berry cranberry sauce
1 package dry onion soup mix
Salt and pepper pork loin and place, fat side up, on a broiler pan. Bake at 350 degrees F for approximately 45 hour. Mix cranberry sauce and dry onion soup mix and spread over roast. Return to oven and bake until roast reaches an internal temperature of about 160 degrees F (probably another 30 minutes).
You can adjust temperatures and time based on size of roast and whatever else you are cooking!
October at Jessica's house - CranRaspberry Pretzel Jello Salad
CranRaspberry Pretzel Jello Salad
2 1/2 c. crushed pretzels
3/4 c. melted butter
7 T. sugar
Mix ingredients together, then press into the bottom of a 9x13 pan. Bake 15 minutes at 350 degrees F or until lightly browned. Cool completely.
1 8-oz. package cream cheese
1 c. powdered sugar
8 oz. Cool Whip
Beat cream cheese and powdered sugar together until light and fluffy. Fold in Cool Whip. Spread over cooled pretzel crust. Chill until very firm.
1 6-oz package Raspberry Jello
1 can Cranberry Sauce (you can use either whole berry or jellied)
Mix Jello according to package directions, except reduce water by about 1/2 c. Blend in cranberry sauce. Pour over cream layer and refrigerate until set.
2 1/2 c. crushed pretzels
3/4 c. melted butter
7 T. sugar
Mix ingredients together, then press into the bottom of a 9x13 pan. Bake 15 minutes at 350 degrees F or until lightly browned. Cool completely.
1 8-oz. package cream cheese
1 c. powdered sugar
8 oz. Cool Whip
Beat cream cheese and powdered sugar together until light and fluffy. Fold in Cool Whip. Spread over cooled pretzel crust. Chill until very firm.
1 6-oz package Raspberry Jello
1 can Cranberry Sauce (you can use either whole berry or jellied)
Mix Jello according to package directions, except reduce water by about 1/2 c. Blend in cranberry sauce. Pour over cream layer and refrigerate until set.
July at Jessica's House - Spinach Dip
Spinach Artichoke Dip
1 box frozen chopped spinach, thawed
2 - 14 oz. cans artichoke hearts, drained and chopped (NOT marinated)
2 - 8 oz. packages cream cheese (at room temperature)
1/2 c. sour cream
1 c. mayonnaise (NOT light)
2/3 c. shredded parmesan cheese, plus more for sprinkling
2-3 handfuls of shredded cheddar cheese
Most of a small can of diced green chiles
2-3 cloves of garlic, minced
1 tsp. red pepper flakes
Put spinach in boiling water for 1-2 minutes until tender. Drain and squeeze off all liquid. Mix all ingredients with electric mixer until well blended. Put into a shallow casserole dish; sprinkle with more parmesan. Bake at 350 degrees F for 20-25 minutes or until lightly browned.
Serve with bread, chips, or crackers.
Rustic Sourdough Bread (from King Arthur Flour Company)
* 1 cup "fed" sourdough starter
* 1 1/2 cups lukewarm water
* 2 teaspons instant yeast
* 1 tablespoon sugar
* 2 1/2 teaspoons salt
* 5 cups King Arthur Unbleached All-Purpose Flour
Directions
1) Combine all of the ingredients, kneading to form a smooth dough.
2) Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes.
3) Gently divide the dough in half; it'll deflate somewhat.
4) Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
5) Spray the loaves with lukewarm water.
6) Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, works well here.
7) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it form the oven, and cool on a rack.
1 box frozen chopped spinach, thawed
2 - 14 oz. cans artichoke hearts, drained and chopped (NOT marinated)
2 - 8 oz. packages cream cheese (at room temperature)
1/2 c. sour cream
1 c. mayonnaise (NOT light)
2/3 c. shredded parmesan cheese, plus more for sprinkling
2-3 handfuls of shredded cheddar cheese
Most of a small can of diced green chiles
2-3 cloves of garlic, minced
1 tsp. red pepper flakes
Put spinach in boiling water for 1-2 minutes until tender. Drain and squeeze off all liquid. Mix all ingredients with electric mixer until well blended. Put into a shallow casserole dish; sprinkle with more parmesan. Bake at 350 degrees F for 20-25 minutes or until lightly browned.
Serve with bread, chips, or crackers.
Rustic Sourdough Bread (from King Arthur Flour Company)
* 1 cup "fed" sourdough starter
* 1 1/2 cups lukewarm water
* 2 teaspons instant yeast
* 1 tablespoon sugar
* 2 1/2 teaspoons salt
* 5 cups King Arthur Unbleached All-Purpose Flour
Directions
1) Combine all of the ingredients, kneading to form a smooth dough.
2) Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes.
3) Gently divide the dough in half; it'll deflate somewhat.
4) Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
5) Spray the loaves with lukewarm water.
6) Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, works well here.
7) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it form the oven, and cool on a rack.
June at Angie's House (and November at Jessica's house) - Butternut Squash Casserole
Butternut Squash Casserole
INGREDIENTS
• Flesh of 1 cooked butternut squash – about 3 c.
• 3/4 cup white sugar
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons all-purpose flour
• 3 eggs
• 1/4 cup margarine, melted
TOPPING
• 3/4 cup chopped nuts (pecans preferred)
• 3/4 cup coconut
• 3/4 cup brown sugar
• 6 tablespoons flour
• 6 tablespoons melted butter
DIRECTIONS
1. Combine topping ingredients and set aside.
2. Blend all ingredients (except topping) in a blender or food processor.
3. Pour into a greased 9x13” pan.
4. Bake at 400 F for about 20 minutes, then sprinkle topping over all and return to oven.
5. Bake another 10-20 minutes, or until casserole is set.
INGREDIENTS
• Flesh of 1 cooked butternut squash – about 3 c.
• 3/4 cup white sugar
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons all-purpose flour
• 3 eggs
• 1/4 cup margarine, melted
TOPPING
• 3/4 cup chopped nuts (pecans preferred)
• 3/4 cup coconut
• 3/4 cup brown sugar
• 6 tablespoons flour
• 6 tablespoons melted butter
DIRECTIONS
1. Combine topping ingredients and set aside.
2. Blend all ingredients (except topping) in a blender or food processor.
3. Pour into a greased 9x13” pan.
4. Bake at 400 F for about 20 minutes, then sprinkle topping over all and return to oven.
5. Bake another 10-20 minutes, or until casserole is set.
April at Julie's house - Lemon Tarts
These recipes take time and effort, but they are worth it! All are from the book "Baking from my home to yours" by Dorie Greenspan
The Most Extraordinary French Lemon Cream
1 c. sugar
Grated zest of 3 lemons
4 large eggs
3/4 c. fresh lemon juice
2 sticks plus 5 tablespoons (10 1/2 ounces) unsalted butter, cut into tablespoon-size pieces, at room temperature
Have a thermometer, a strainer, and a blender at hand. Bring a few inches of water to a simmer in a saucepan.
Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water. Off the heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy, and very aromatic. Whisk in the eggs, followed by the lemon juice.
Set the bowl over the pan and start stirring with the whisk as soon as the mixture feels tepid to the touch. Cook the lemon cream until it reaches 180 degrees F. Whisk constantly to keep the eggs from scrambling.
As soon as it reaches 180 degrees F, remove from heat and strain it into the blender jar. Let it stand, stirring occasionally, until it cools to 140 degrees F.
Turn the blender to high, and with the machine running, add the butter about 5 pieces at a time. Scape down the sides of the jar as needed. Once all the butter is in, blend the cream for another 3 minutes.
Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal, and refrigerate for at least 4 hours or overnight.
When you are ready to fill your tarts, whisk the cream to loosen it and spoon it into the tart shell(s).
Chocolate Cream
2 c. whole milk
4 large egg yolks
6 T. sugar
3 T. cornstarch
1/4 tsp. salt
7 ounces bitter- or semi-sweet chocolate, melted
2 1/2 T. unsalted butter, cut into pieces, at room temperature
Bring the milk to a boil.
Meanwhile, in a large heavy bottomed saucepan, whisk the yolks with the sugar, cornstarch, and salt until well blended and thick. Whisking without stopping, drizzle in about 1/4 c. of the hot milk. This will temper the egg yolks. Then whisk in the remainder of the milk in a steady stream. Put the pan over medium heat, and whisking constantly, bring the mixture to a boil and boil for 1-2 minutes. Remove pan from heat.
Whisk in the melted chocolate. Let sit for 5 minutes, then whisk in the bits of butter.
Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal, and refrigerate for at least 4 hours or overnight.
When you are ready to fill your tarts, whisk the cream to loosen it and spoon it into the tart shell(s).
Sweet Tart Dough
1 1/2 c. flour
1/2 c. powdered sugar
1/4 tsp. salt
1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
Put the flour, sugar, and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. Stir the yolk, just to break it up, and it it a little at a time, pulsing after each addition. When the egg is in, process in long pulses (about 10 seconds each) until the dough, which will look granular after the egg is added, forms clumps and curds. Turn the dough out onto a work surface and very lightly knead the dough just to incorporate any dry ingredients that might have escaped mixing.
Butter a 9 inch fluted tart pan with a removable bottom. Press the dough evently over the bottom and up the sides. Freeze the crust for 30 minutes or more before baking.
Bake in a preheated 375 degree F oven for about 25 minutes.
For mini-tarts, press the dough into a mini cupcake pan, and bake for about 8-9 minutes instead. You will need two recipes to make enough mini-tarts for one recipe of chocolate or lemon cream.
Chocolate Shortbread Tart Dough
Follow instructions for Sweet Tart Dough, EXCEPT add 1/4 c. cocoa powder in with dry ingredients and reduce flour to 1 1/4 c.
The Most Extraordinary French Lemon Cream
1 c. sugar
Grated zest of 3 lemons
4 large eggs
3/4 c. fresh lemon juice
2 sticks plus 5 tablespoons (10 1/2 ounces) unsalted butter, cut into tablespoon-size pieces, at room temperature
Have a thermometer, a strainer, and a blender at hand. Bring a few inches of water to a simmer in a saucepan.
Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water. Off the heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy, and very aromatic. Whisk in the eggs, followed by the lemon juice.
Set the bowl over the pan and start stirring with the whisk as soon as the mixture feels tepid to the touch. Cook the lemon cream until it reaches 180 degrees F. Whisk constantly to keep the eggs from scrambling.
As soon as it reaches 180 degrees F, remove from heat and strain it into the blender jar. Let it stand, stirring occasionally, until it cools to 140 degrees F.
Turn the blender to high, and with the machine running, add the butter about 5 pieces at a time. Scape down the sides of the jar as needed. Once all the butter is in, blend the cream for another 3 minutes.
Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal, and refrigerate for at least 4 hours or overnight.
When you are ready to fill your tarts, whisk the cream to loosen it and spoon it into the tart shell(s).
Chocolate Cream
2 c. whole milk
4 large egg yolks
6 T. sugar
3 T. cornstarch
1/4 tsp. salt
7 ounces bitter- or semi-sweet chocolate, melted
2 1/2 T. unsalted butter, cut into pieces, at room temperature
Bring the milk to a boil.
Meanwhile, in a large heavy bottomed saucepan, whisk the yolks with the sugar, cornstarch, and salt until well blended and thick. Whisking without stopping, drizzle in about 1/4 c. of the hot milk. This will temper the egg yolks. Then whisk in the remainder of the milk in a steady stream. Put the pan over medium heat, and whisking constantly, bring the mixture to a boil and boil for 1-2 minutes. Remove pan from heat.
Whisk in the melted chocolate. Let sit for 5 minutes, then whisk in the bits of butter.
Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal, and refrigerate for at least 4 hours or overnight.
When you are ready to fill your tarts, whisk the cream to loosen it and spoon it into the tart shell(s).
Sweet Tart Dough
1 1/2 c. flour
1/2 c. powdered sugar
1/4 tsp. salt
1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
Put the flour, sugar, and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. Stir the yolk, just to break it up, and it it a little at a time, pulsing after each addition. When the egg is in, process in long pulses (about 10 seconds each) until the dough, which will look granular after the egg is added, forms clumps and curds. Turn the dough out onto a work surface and very lightly knead the dough just to incorporate any dry ingredients that might have escaped mixing.
Butter a 9 inch fluted tart pan with a removable bottom. Press the dough evently over the bottom and up the sides. Freeze the crust for 30 minutes or more before baking.
Bake in a preheated 375 degree F oven for about 25 minutes.
For mini-tarts, press the dough into a mini cupcake pan, and bake for about 8-9 minutes instead. You will need two recipes to make enough mini-tarts for one recipe of chocolate or lemon cream.
Chocolate Shortbread Tart Dough
Follow instructions for Sweet Tart Dough, EXCEPT add 1/4 c. cocoa powder in with dry ingredients and reduce flour to 1 1/4 c.
January at Maria's house - Rolls
Note: This recipe makes about 12 lbs of dough (it fills my Bosch). If you are making this in a KitchenAid, make half a recipe.
HALF WHEAT-HALF WHITE BREAD
HALF WHEAT-HALF WHITE BREAD
4 cups warm water
1 can evaporated milk
2 T yeast
3 T vital wheat gluten
1 stick butter melted
4 tsp. salt
¾ cup sugar
6 cups wheat flour
6 cups white flour
2 T dough enhancer
Pour warm water, evaporated milk, wheat flour, 1 cup of white flour, gluten and yeast into mixer. Mix for 1 minute then cover bowl and let sit for 12-15 minutes. Mix in butter, sugar and salt. Then add rest of white flour one cup at a time until dough pulls away from sides of bowl. Let knead in mixer on med. speed for 2 ½ minutes then add dough enhancer, then let knead for another 2 ½ minutes. Take out of bowl immediately and put into well greased bowl with a lid and let raise until double. Then put into loaf pans (will take approximately 1 ¼ lbs. of dough for small foil pans) or form into rolls. Let raise until double. Place loaves in pre-heated 375° oven and bake for about 26 minutes. Bake rolls for about 20 minutes. May vary depending on your oven. After done baking turn out onto cooling rack.
Wednesday, December 16, 2009
Salad
Korrie's house (Dec)
Softened cream cheese and mix with 1/4 cup sugar. Blend in 1 cup pears, add tub of cool whip (8 oz) and 10 oz peaches. Refrigerate for an hour or more.
(You can sub crushed pineapple for pears and frozen strawberries for peaches.)
Softened cream cheese and mix with 1/4 cup sugar. Blend in 1 cup pears, add tub of cool whip (8 oz) and 10 oz peaches. Refrigerate for an hour or more.
(You can sub crushed pineapple for pears and frozen strawberries for peaches.)
Oven Omlet Brunch
Julie's house (April)
1/4 c butter
1-1 1/2 dozen eggs
1 cup sour cream
1 evap milk
pepper to taste
2 tsp salt
1/4 cup chopped onion
2 cups grated cheddar cheese
2 cups ham or bacon bits
Heat oven to 325. In oven melt butter in 9X13 glass pan. Coat pan with butter. Beat eggs and add remaining ingredients. Pour into dish with melted butter. Bake until set, about 35 minutes. Cut into squares. Serve hot. Serves 12-16.
(You can add vegetables like grated carrots or zucchini.)
1/4 c butter
1-1 1/2 dozen eggs
1 cup sour cream
1 evap milk
pepper to taste
2 tsp salt
1/4 cup chopped onion
2 cups grated cheddar cheese
2 cups ham or bacon bits
Heat oven to 325. In oven melt butter in 9X13 glass pan. Coat pan with butter. Beat eggs and add remaining ingredients. Pour into dish with melted butter. Bake until set, about 35 minutes. Cut into squares. Serve hot. Serves 12-16.
(You can add vegetables like grated carrots or zucchini.)
Acorn Squash
Marlana's house (Aug)
Simply halve and hollow out acorn squash, then fill the hollow center with butter, brown sugar, maple syrup, and salt…then you bake it.
You might prefer to scrape out the individual halves into a large casserole dish or serve them straight out of the oven. If the squash are large, they might be a little to big for one person.
You need: Acorn Squash, salt (kosher works best), butter, brown sugar, and maple syrup (the real stuff; not Aunt Jemima.)
To cut the squash in half lengthwise, very carefully pierce the middle with a sharp knife. Scrape out the seeds and stringy membranes.
Now, with the tip of a sharp knife, score the surface of the squash. A few lines will do.
Then sprinkle the surface with salt.
Add a generous tablespoon of regular (salted) butter into the hollow
Now, dump in a heaping couple of tablespoons of brown sugar. There’s no set amount here; if you like things on the sweet side, add a little more.
Now, just drizzle with maple syrup.
Again, no set amount…
Next, pour a couple of cups of water into the pan, just to provide the squash with a little moist heat while they’re baking.
Cover the pan with foil, leaving some gaps to let some steam escape.
Bake for 30 minutes. Then remove the foil and bake for an additional 30 to 40 minutes. Turn on the broiler for the last five minutes to ensure the tops get brown and the butter/sugar mixture bubbles.
With a spoon, scoop up some of the liquid…
And drizzle over the surface of the squash.
You can scrape out the flesh (and juice) of each half and put the whole mixture into a casserole dish and mashing it up slightly. Then, just warm it up in the oven when you’re ready to serve.
OR, you can just serve the halves on a platter
You just use your spoon to scrape up the soft flesh inside…
You can find this at: thepioneerwoman.com/cooking/2008/10/delicious-baked-acorn-squash/
Simply halve and hollow out acorn squash, then fill the hollow center with butter, brown sugar, maple syrup, and salt…then you bake it.
You might prefer to scrape out the individual halves into a large casserole dish or serve them straight out of the oven. If the squash are large, they might be a little to big for one person.
You need: Acorn Squash, salt (kosher works best), butter, brown sugar, and maple syrup (the real stuff; not Aunt Jemima.)
To cut the squash in half lengthwise, very carefully pierce the middle with a sharp knife. Scrape out the seeds and stringy membranes.
Now, with the tip of a sharp knife, score the surface of the squash. A few lines will do.
Then sprinkle the surface with salt.
Add a generous tablespoon of regular (salted) butter into the hollow
Now, dump in a heaping couple of tablespoons of brown sugar. There’s no set amount here; if you like things on the sweet side, add a little more.
Now, just drizzle with maple syrup.
Again, no set amount…
Next, pour a couple of cups of water into the pan, just to provide the squash with a little moist heat while they’re baking.
Cover the pan with foil, leaving some gaps to let some steam escape.
Bake for 30 minutes. Then remove the foil and bake for an additional 30 to 40 minutes. Turn on the broiler for the last five minutes to ensure the tops get brown and the butter/sugar mixture bubbles.
With a spoon, scoop up some of the liquid…
And drizzle over the surface of the squash.
You can scrape out the flesh (and juice) of each half and put the whole mixture into a casserole dish and mashing it up slightly. Then, just warm it up in the oven when you’re ready to serve.
OR, you can just serve the halves on a platter
You just use your spoon to scrape up the soft flesh inside…
You can find this at: thepioneerwoman.com/cooking/2008/10/delicious-baked-acorn-squash/
Banana Bread
Maria's house (March)
1 3/4 c. sugar
1/2 c butter
4 eggs
4 very ripe bananas
2 c. flour
1 tsp soda
1 tsp vanilla
1 c chopped nuts (optional)
Cream sugar and butter. Beat eggs slightly, add eggs and mashed bananas to creamed mixture. Add flour, soda, and nuts. Grease 2 medium loaf pans. Bake 40-60 mins. (Mine always takes closer to the 60. Just watch after 40.)
1 3/4 c. sugar
1/2 c butter
4 eggs
4 very ripe bananas
2 c. flour
1 tsp soda
1 tsp vanilla
1 c chopped nuts (optional)
Cream sugar and butter. Beat eggs slightly, add eggs and mashed bananas to creamed mixture. Add flour, soda, and nuts. Grease 2 medium loaf pans. Bake 40-60 mins. (Mine always takes closer to the 60. Just watch after 40.)
Cheeseball
Korrie's house (Feb)
1 tub sharp Kuakuana cheese (blue lid found by specialty cheeses usually)
1 8 oz pkg cream cheese
2 Tbsp butter
2 tsp green pepper, chopped
2 tsp chopped onion
1 tsp worcestershire sauce
Mix well and roll in chopped nuts. Serve with different crackers. Enjoy!
1 tub sharp Kuakuana cheese (blue lid found by specialty cheeses usually)
1 8 oz pkg cream cheese
2 Tbsp butter
2 tsp green pepper, chopped
2 tsp chopped onion
1 tsp worcestershire sauce
Mix well and roll in chopped nuts. Serve with different crackers. Enjoy!
side dish
December at Korrie's house:
Scalloped Carrots:
Yield: 10 servings
Prepartion: 20 minutes
Cook: 45 minutes
1/4 C. butter
2 lbs carrots, peeled and sliced
1 onion, chopped
1 (10 3/4 - ounce) can cream of celery soup
8 oz. sharp Cheddar cheese, grated
2/3 C. sour cream
1/3 C. milk
1 sleeve round buttery crackers, crushed
1 Tbsp butter, melted
Preheat oven to 350 degrees. Lightly grease a 13x9x2 baking dish; set aside.
Melt butter in a large skillet over medium heat. Add carrots and onion Cook, stirring constantly, for approximately 15 minutes.
Add soup, cheese, sour cream, and milk, stirring to combine. Spoon into prepared baking dish.
In a mixing bowl, combine crushed crackers and melted butter. Sprinkle evenly over carrot mixture.
Bake until hot and bubbly, 30-40 minutes.
Scalloped Carrots:
Yield: 10 servings
Prepartion: 20 minutes
Cook: 45 minutes
1/4 C. butter
2 lbs carrots, peeled and sliced
1 onion, chopped
1 (10 3/4 - ounce) can cream of celery soup
8 oz. sharp Cheddar cheese, grated
2/3 C. sour cream
1/3 C. milk
1 sleeve round buttery crackers, crushed
1 Tbsp butter, melted
Preheat oven to 350 degrees. Lightly grease a 13x9x2 baking dish; set aside.
Melt butter in a large skillet over medium heat. Add carrots and onion Cook, stirring constantly, for approximately 15 minutes.
Add soup, cheese, sour cream, and milk, stirring to combine. Spoon into prepared baking dish.
In a mixing bowl, combine crushed crackers and melted butter. Sprinkle evenly over carrot mixture.
Bake until hot and bubbly, 30-40 minutes.
Sunday, December 6, 2009
Okay Ladies, Here are all the recipes I could find, if yours is missing could you please upload it for me so that the recipe book I'm planning to make a hard copy of for everyone will be complete? Thanks!
January at Maria’s House
Maria – Ribs
• Rack of pork baby back ribs
Un wrap, cover with McCornmick pork rub (in the seasonings aisle) sprinkle all over the meaty side, one jar will do about 4 racks.
Wrap well in tinfoil (3 layers)long ways/width ways.
Bake at 300 for 3 hours.
Bake at 200 for 2 hours.
Bake at 100 for 1 hour.
Take out of tinfoil. Put on (Highly greased- spray it) med/high hot grill meaty side down for about 5 min. CAREFULLY turn over with a spatula (cut in halt to help) and coat with bbq sauce, close bbq gill for 1-2 min. to let the bb sauce heat up.
(I used Baby Ray’s BBQ Sauce)
Angie – drink
Raspberry Sherbet Punch
(January at Maria’s house made by Angie)
1 can frozen raspberry lemonade concentrate
2 cans cold water
½ gallon raspberry sherbet
2 2liter bottles of lemon lime soda
In a punch bowl, mix concentrate and water. Scoop sherbet into mixture and pour soda over top.
LaVon – Salmon Dip
Smoked Salmon Spread
(January at Maria’s made by LaVon Jackson)
8 oz. cream cheese
3-4 green onion
1 TBS horseradish (I use Kraft)
2 garlic cloves (crushed in a garlic press)
10 oz. smoked salmon (crumbled up and watch for bones)
Mix all ingredients together in mixer. You can use more or less smoked salmon to taste. We really like this with wheat thins but any crackers will work just fine.
Marlana – Hummus
Hummus
By Alton Brown
(January at Maria’s house made by Marlana)
In bullet put:
2-3 gloves garlic,
1 can garbonzo beans
½ of the liquid from canned beans
blend.
Add 2-3 tbs peanut butter
Handful of parsley
Zest and juice of one lemon
A couple of heavy pinches of kosher salt
Ground pepper to taste
Blend again.
Drizzle 1 cup extra virgin olive oil while blending.
Lori – Pasta Salad
Stacie – Pasta Salad
Cold Pasta Salad with Feta
(January at Maria’s house made by Stacie)
1 12 oz package of spiral multi color pasta
1 cup Wishbone Italian dressing
4-5 tomatoes
2 cucumbers
1 6 oz can small black olives
1 block of feta cheese (as much or as little as you like)
Cook pasta and rinse with cold water. Pour pasta into large mixing bowl and add salad dressing. Chill for an hour or more (best if left over night). Add remaining ingredients and toss.
Amy – Cookie Salad
Fruit Cookie Salad
Wisk together and let set:
2 C buttermilk
2 small pkgs instant vanilla pudding
Then Add:
12 oz cool whip
20 oz pineapple chunks (drained)
2 cans mandarin oranges (drained)
Just before serving add ½ pkg of Fudge Striped cookies
Korrie Rolls
Julie- smashed potatoes
Smashed Potatoes
(January at Maria’s house made by Julie)
New potatoes
Olive oil
Salt
Pepper
Boil whole potatoes until fork tender. Drizzle cookie sheet with olive oil (don’t skimp) Place potatoes on cookie sheet and mash down. Brush potatoes with olive oil, sprinkle with salt (don’t skimp) and pepper. You can add other spices like rosemary, basil, sage etc. Bake at 450 for 20 – 25 minutes.
Jessica – Mint Brownie Cookies
• 1 pkg. Devil’s food cake mix
• 1/3 C. oil
• ½ C. flour
• 1 TBSP water
• 2 eggs
Preheat oven to 375. Grease cookie sheet.
In a medium bowl beat together ingredients until smooth, it is thick at the end so I do it with my hands.
Roll the dough into 1.5 inch balls and place on the prepared cookie sheet 2 inches apart. Then smash flat to about ¼ inch thick with bottom of cup. Bake for 6 minutes. Let cool on wire racks.
Mint Frosting:
• ¼ C. butter flavored shortening
• 2 tsp. mint extract
• ¼ C. butter
• 2 tsp. vanilla
• 1 ¾ C. powdered sugar
• Green food coloring
Mix all ingredients with mixer. Frosting will be lumpy and dry at first just keep mixing, add food coloring after mixing.
Frost cooled cookies with thin layer of mint frosting, let mint frosting harden by the air, then top with chocolate frosting on top of mint layer. I used just a Betty Crocker Milk Chocolate frosting can.
February at Korrie’s house
Korrie – Artichoke Chicken
• About 5 boneless, skinless chicken breasts (or tenders – enough for a 9x13 pan)
• 1 can artichoke hearts (not marinated)
• ¾ grated Parmesan cheese
• ½ C. mayonnaise
• 2 TBSP white wine (or chicken broth, or nothing)
• ½ to 1 tsp. garlic
• ¼ lemon juice
• ¼-1/2 C. bread crumbs
Place chicken in a greased 9x13 pan. Mix all but breadcrumbs and spread over chicken. Sprinkle with breadcrumbs. Bake at 350 for about 35-45 minutes, or until chicken is done (tenders usually cook faster).
Maria – Corn bake
• 2 eggs
• ½ C. margarine
• 1 C. sour cream
• 16 oz. cream corn
• 16 oz whole corn
• 1 C. cheese, shredded
• 1 pkg. corn muffin mix
Beat eggs. Mix in corn, sour cream, and butter. Fold in muffin mix. Pour into a 9x13 greased pan. Bake @ 350 degrees for 35 minutes. Sprinkle with cheese.
LaVon – Cinnamon burst bread
Angie – Bowtie Pasta Salad
• 1 pkg. bowtie pasta (cooked)
• 1 pkg. craisins
• 1 C. chopped celery
• 1 Can pineapple tidbits
• 1 Can mandarin oranges
• 1 C. grapes, cut in half
• 1 bottle Litehouse coleslaw dressing
• 1 C. mayonnaise
Combine all ingredients and refrigerate. Serve cold. (You can add cooked, diced chicken if you like)
Jessica – Wanton Chicken salad
Anna – Bread dip
Julie- Cheese Ball
Marlana- chocolate dipped strawberries
Lori- Ding Dong cake
March at Maria’s house Amy in charge
Amy – Orange Chicken
Leanne – Crab wantons
Maria – Lettuce Wraps
Jessica – Post stickers
Julie – Banana Bread
Marlana – cookie dough
April at Julie’s house
Julie – Oven Omelet brunch
Angie – Cranberry Frozen Salad
• 6 oz cream cheese
• 2 tsp. butter
• 2 tsp. sugar
• 16 oz. can whole cranberry sauce
• 8 oz. can crushed pineapple
• 1 C. chopped walnuts
• 1 C. heavy whipping cream
• ½ C. powdered sugar
• 1 tsp. vanilla
Mix together softened cream cheese and butter. Add sugar, cranberry, pineapple and nuts – set aside. Whip cream with powdered sugar and vanilla until soft peaks form. Fold cream into cranberry mixture. Pour into a loaf pan and freeze. Slice and serve frozen.
Korrie – Lemon and Chocolate Tarts
Jessica – Fruit with Fruit Dip
Maria – Monkey Bread
Stacie – Green salad with feta cheese
May at LaVon’s house
LaVon – Salmon
Angie – Baked beans
• ½ lb bacon, chopped
• 1 onion, chopped
• 1 green bell pepper, chopped
Fry these together
Add:
• 2 31 oz cans of Van Kamps pork and beans
• ½ C. sugar
• ½ C. ketchup
• 1 tsp. dry mustard
Mix and make at 350 for 30 minutes covered and 30 minutes uncovered.
Maria – Fresca and Limeade
Korrie – Spinach Salad
• 1 head of lettuce
• ½ lb of bacon
• 1 bunch of spinach
• 2 C. of mandarin oranges
• ½ C. of slivered almonds
• ¾ lb of grated Swiss cheese
• 3 TBSP. of sugar
• 1 sweet red onion
Cook almonds in sugar until brown and caramelized.
Dressing ingredients:
• ¾ TBSP. poppy seeds
• 1/3 C. white vinegar
• ¾ C. of oil
• 2 TBSP. of yellow mustard
• ¾ tsp. salt
• 1 TBSP of finely chopped red onion
•
Lori - Bread dip
Stacie – crab dip and chips
Anna – Spice cake oreos
Amy – Turtle brownies
June at Angie’s house
Angie – London Broil
Korrie – Butternut squash casserole
Julie – Chocolate Cake
LaVon – Toss Salad
July at Jessica’s House
Jessica – BBQ chicken and Ribs
Marlana – Veggie Rolls
• 4 TBSP. butter
• 1 tsp. garlic salt
• Rhodes frozen loaf bread
• veggies of your choice chopped (I used broccoli, carrots, tomatoes and a yellow pepper)
• Cheese of your choice (I used pepper jack, and cheddar)
Let bread rise as directed on packaging (takes 4-7 hours). Roll out as flat as you can. Melt butter just to soft point, mix in garlic. Brush garlic butter onto bread. Sprinkle on veggies and cheese.
Roll bread up (like you would if you were making cinnamon rolls). Then slice about ¼ to ½ inch thick. Place on a cookie sheet that has been coated with non-stick spray. Let rise for about 15 min. Then bake in oven at 350 degrees for about 15 minutes or until golden brown.
Korrie – Spinach Dip
Angie – spinach Dip
Julie – Strawberry Salad
Salad Dressing:
½ C red onion – chopped
1 C sugar
1 tsp salt
1 TBSP Dijon Mustard
2 TBSP Raspberry or Strawberry Jam
2/3 C white vinegar
2 C Oil
Put everything into blender except the oil. Add oil as you blend really well. Refrigerate. (My family likes tis dressing after it is cold. If it starts to separate, just shake it up good.)
1. Lettuce – Iceberg, Romaine, Spring Mix (I truly put whatever I have on hand. These just look pretty)
2. Nuts – Pecans (16 oz bag)
2 TBSP butter
2 TBSP water
Salt – pinch
1/3 C brown sugar
1/3 C white sugar
Cook until bubbling then add nuts. Cook 2-3 minutes. Cool.
3. Fontina Cheese – Whole block (its in a triangle shape usually in the specialty cheeses)
4. Parmesan Cheese – (the triangle shaped one and shred it. Or buy the already shredded container)
5. 1 lb bacon – (Hormel precooked bacon works great. Microwave for 1 minute and it breaks up perfectly. Sometimes I just buy cheep bacon and cook it normal and break it up after it has cooled. Anything really works).
6. Strawberries (sliced)
I just layer everything starting with the lettuce and ending with the strawberries because they are pretty but you can do it however you want. Top with the dressing and enjoy!
Maria – Lemonade Pie
• 6 oz can Lemonade (3/4 Cup, Strained)
• 1 Can Sweetened Condensed milk
• 1 tsp Lemon Juice (more if you want it tangier)
• 1 sm. carton Cool Whip
1 graham cracker crust (homemade or not)
Mix all ingredients except Cool Whip together. Beat with mixer until smooth. Fold in cool Whip until well blended. Pour into crust. Chill for 3 hours before serving.
LeVon – Veggies from garden
August at Marlana’s House
Marlana- Café Rio Salads
Beans
Rice
Meat
Lori – salad and toppings
Maria – Fruit Salsa
Amy – Chicken Dip
LaVon – Taquitos
Maria – Horchota
Anna – Zuckinni bread
Julie – Butternut squash casserole
Angie – Strawberry Pie
Jessica – O Henry Bars
September at Lori’s House
Lori – Ribs
Marlana – Orange Slush
• 1 6 oz can frozen Orange Juice
• 1 6 oz can frozen Pink Lemonade
• 1 ½ C. sugar
• 1 tsp. Vanilla
• 1 tsp. almond extract
• 10 C. water
• 1 qt. Sprite
Mix all ingredients except Sprite. Serve cold and mix with Sprite just before serving. Or, freeze mixture and then mash in large bowl, adding sprite to form a slushy consistency.
Lori – Key Lime Pie Drink
Angie – Spaghetti Salad
Jessica - Pistachio Jell-O Salad
Julie – Stuffed Mushrooms
• 1 lb large mushrooms, cleaned, removed stems
• 1 cube butter with garlic powder
• 8 oz cream cheese
• 3 chopped green onions
• 1 ¾ C. Parmesan cheese
• ¼ C. grated cheddar cheese
Melt 1 cube of butter and add garlic powder. Mix cream cheese, onions, Parmesan cheese, and cheddar cheese. Stuff mixture into mushroom stem hole. Dip all mushrooms into garlic butter. Bake at 300 for 10-15 minutes. Then broil until brown. (I didn’t think I needed the whole cube of butter. Next time I’m going to start with a half a cube and add more if that isn’t enough. I had too much left over and hated to waste it.)
Maria – Yummy Potatoes
• 9 potatoes, skinned, boiled, and then whipped with hand mixer or Kitchen Aid
• Whip in:
o 8 oz. Cool Whip
o 12 oz cream cheese
o 1 tsp salt
o ½ tsp pepper
o ¼ tsp nutmeg
o 1 stick of butter
Preheat the oven to 350 degrees. Pour into a 9 x 13 pan and bake uncovered for 20 minutes. So creamy and delicious!
Korrie – Cheesecake w/yummy jams
October at Jessica’s House
Jessica – Chicken Parmesiana
Lori – Meatballs
Angie – Olive Garden Salad
Korrie – pretzel jello salad
Julie – French Bread
• 2 ½ C. warm water
• 2 TBSP sugar
• 2 TBSP dry yeast
• 1 TBSP salt
• 2 TBSP oil
• 6 C. flour
• 1 egg, beaten
In a large mixing bowl, (I used my new handy dandy kitchen aid) combine water, sugar, and yeast. Let stand for 5 minutes. Stir in salt, oil, and 3 cups of the flour. Stir vigorously. Add remaining 3 coups of flour slowly as needed and mix well. Let rest in bowl 5 minutes. Stir down. Repeat this process 2 more times.
Place dough onto a floured board. Knead only enough to coat dough with flour so it can be handled; divide in half. Flatten out into rectangle, roll up from long side. Moisten seam with small amount of water and pinch to seal. Arrange both loaves lengthwise on a larg, well-greased cookie sheet. (the gal who sent this to me uses parchment paper – I didn’t have any and really didn’t need it – you can decide) . Place seam side down. Spray top with cooking spray and let rise about 20-25 minutes.
Use a very sharp knife to gently make 3 diagonal gashes in the top of each loaf. Then put into oven.
Bake at 375 for 23-25 minutes. Cool on racks and cover with a towel (this keeps the crust soft). Serve warm.
Maria – Wheat Rolls
Amy – Citris Water
• 4 qt water
• 1 qt ice
• 1 TBSP lemon extract
• 1 TBSP Citric acid
• 2 ½ C. Sugar
Mix all together. Makes 1 gallon
Marlana – Apple Crisp
Recipes who’s owner and month are unknown!
Butterscotch Bread Recipe
• 2 eggs
• 3 TBSP. melted butter
• 2 C. brown sugar, firmly packed
• 2 C. buttermilk
• 4 C. all purpose flour
• 1 ½ tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 1 C. golden raisins or chopped nuts (optional)
1. Preheat oven to 350.
2. In a large mixing bowl, gently beat the 2 eggs with a fork.
3. Add in the brown sugar and melted butter.
4. Stir in the buttermilk and mix until fully incorporated.
5. In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
6. Add the wet ingredients into the dry and stir until well mixed. This can also be done with an electric mixer.
7. Stir in raisins or nuts by hand.
8. Grease the bottoms only of 2 9x5 loaf baking pans. Divide the batter evenly between the two pans.
9. Bake at 350 for 40-50 minutes until the bread starts to pull away from the sides of the pan and is golden brown on top. Check the center of the bread with a toothpick. It should come out clean.
10. Let stand 10 minutes before removing from the pans. Allow the bread to cool completely.
This quick bread makes 2 loaves. You may divide the recipe in half if you only want one loaf of bread.
Butterscotch Bubble Bread
• 24 Rhodes Dinner Rolls, thawed but still cold
• ½ box butterscotch or vanilla pudding mix, non-instant
• ½ C. pecans, chopped
• ½ C. butter or margarine
• ½ C. brown sugar
Thaw rolls until soft (about 2 hours at room temperature).
Spray bundt pan.
Cut dinner rolls in half with kitchen scissors and roll in dry pudding mix
Arrange rolls in pan, alternately arranging and sprinkling pecans.
Sprinkle remaining pudding mix over the top.
Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 ½ minutes.
Pour syrup over rolls.
Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan (2-3 hours max.).
Carefully remove wrap. Bake at 350 degrees for 30-35 minutes.
Cover with foil the last 15 minutes of baking.
Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
January at Maria’s House
Maria – Ribs
• Rack of pork baby back ribs
Un wrap, cover with McCornmick pork rub (in the seasonings aisle) sprinkle all over the meaty side, one jar will do about 4 racks.
Wrap well in tinfoil (3 layers)long ways/width ways.
Bake at 300 for 3 hours.
Bake at 200 for 2 hours.
Bake at 100 for 1 hour.
Take out of tinfoil. Put on (Highly greased- spray it) med/high hot grill meaty side down for about 5 min. CAREFULLY turn over with a spatula (cut in halt to help) and coat with bbq sauce, close bbq gill for 1-2 min. to let the bb sauce heat up.
(I used Baby Ray’s BBQ Sauce)
Angie – drink
Raspberry Sherbet Punch
(January at Maria’s house made by Angie)
1 can frozen raspberry lemonade concentrate
2 cans cold water
½ gallon raspberry sherbet
2 2liter bottles of lemon lime soda
In a punch bowl, mix concentrate and water. Scoop sherbet into mixture and pour soda over top.
LaVon – Salmon Dip
Smoked Salmon Spread
(January at Maria’s made by LaVon Jackson)
8 oz. cream cheese
3-4 green onion
1 TBS horseradish (I use Kraft)
2 garlic cloves (crushed in a garlic press)
10 oz. smoked salmon (crumbled up and watch for bones)
Mix all ingredients together in mixer. You can use more or less smoked salmon to taste. We really like this with wheat thins but any crackers will work just fine.
Marlana – Hummus
Hummus
By Alton Brown
(January at Maria’s house made by Marlana)
In bullet put:
2-3 gloves garlic,
1 can garbonzo beans
½ of the liquid from canned beans
blend.
Add 2-3 tbs peanut butter
Handful of parsley
Zest and juice of one lemon
A couple of heavy pinches of kosher salt
Ground pepper to taste
Blend again.
Drizzle 1 cup extra virgin olive oil while blending.
Lori – Pasta Salad
Stacie – Pasta Salad
Cold Pasta Salad with Feta
(January at Maria’s house made by Stacie)
1 12 oz package of spiral multi color pasta
1 cup Wishbone Italian dressing
4-5 tomatoes
2 cucumbers
1 6 oz can small black olives
1 block of feta cheese (as much or as little as you like)
Cook pasta and rinse with cold water. Pour pasta into large mixing bowl and add salad dressing. Chill for an hour or more (best if left over night). Add remaining ingredients and toss.
Amy – Cookie Salad
Fruit Cookie Salad
Wisk together and let set:
2 C buttermilk
2 small pkgs instant vanilla pudding
Then Add:
12 oz cool whip
20 oz pineapple chunks (drained)
2 cans mandarin oranges (drained)
Just before serving add ½ pkg of Fudge Striped cookies
Korrie Rolls
Julie- smashed potatoes
Smashed Potatoes
(January at Maria’s house made by Julie)
New potatoes
Olive oil
Salt
Pepper
Boil whole potatoes until fork tender. Drizzle cookie sheet with olive oil (don’t skimp) Place potatoes on cookie sheet and mash down. Brush potatoes with olive oil, sprinkle with salt (don’t skimp) and pepper. You can add other spices like rosemary, basil, sage etc. Bake at 450 for 20 – 25 minutes.
Jessica – Mint Brownie Cookies
• 1 pkg. Devil’s food cake mix
• 1/3 C. oil
• ½ C. flour
• 1 TBSP water
• 2 eggs
Preheat oven to 375. Grease cookie sheet.
In a medium bowl beat together ingredients until smooth, it is thick at the end so I do it with my hands.
Roll the dough into 1.5 inch balls and place on the prepared cookie sheet 2 inches apart. Then smash flat to about ¼ inch thick with bottom of cup. Bake for 6 minutes. Let cool on wire racks.
Mint Frosting:
• ¼ C. butter flavored shortening
• 2 tsp. mint extract
• ¼ C. butter
• 2 tsp. vanilla
• 1 ¾ C. powdered sugar
• Green food coloring
Mix all ingredients with mixer. Frosting will be lumpy and dry at first just keep mixing, add food coloring after mixing.
Frost cooled cookies with thin layer of mint frosting, let mint frosting harden by the air, then top with chocolate frosting on top of mint layer. I used just a Betty Crocker Milk Chocolate frosting can.
February at Korrie’s house
Korrie – Artichoke Chicken
• About 5 boneless, skinless chicken breasts (or tenders – enough for a 9x13 pan)
• 1 can artichoke hearts (not marinated)
• ¾ grated Parmesan cheese
• ½ C. mayonnaise
• 2 TBSP white wine (or chicken broth, or nothing)
• ½ to 1 tsp. garlic
• ¼ lemon juice
• ¼-1/2 C. bread crumbs
Place chicken in a greased 9x13 pan. Mix all but breadcrumbs and spread over chicken. Sprinkle with breadcrumbs. Bake at 350 for about 35-45 minutes, or until chicken is done (tenders usually cook faster).
Maria – Corn bake
• 2 eggs
• ½ C. margarine
• 1 C. sour cream
• 16 oz. cream corn
• 16 oz whole corn
• 1 C. cheese, shredded
• 1 pkg. corn muffin mix
Beat eggs. Mix in corn, sour cream, and butter. Fold in muffin mix. Pour into a 9x13 greased pan. Bake @ 350 degrees for 35 minutes. Sprinkle with cheese.
LaVon – Cinnamon burst bread
Angie – Bowtie Pasta Salad
• 1 pkg. bowtie pasta (cooked)
• 1 pkg. craisins
• 1 C. chopped celery
• 1 Can pineapple tidbits
• 1 Can mandarin oranges
• 1 C. grapes, cut in half
• 1 bottle Litehouse coleslaw dressing
• 1 C. mayonnaise
Combine all ingredients and refrigerate. Serve cold. (You can add cooked, diced chicken if you like)
Jessica – Wanton Chicken salad
Anna – Bread dip
Julie- Cheese Ball
Marlana- chocolate dipped strawberries
Lori- Ding Dong cake
March at Maria’s house Amy in charge
Amy – Orange Chicken
Leanne – Crab wantons
Maria – Lettuce Wraps
Jessica – Post stickers
Julie – Banana Bread
Marlana – cookie dough
April at Julie’s house
Julie – Oven Omelet brunch
Angie – Cranberry Frozen Salad
• 6 oz cream cheese
• 2 tsp. butter
• 2 tsp. sugar
• 16 oz. can whole cranberry sauce
• 8 oz. can crushed pineapple
• 1 C. chopped walnuts
• 1 C. heavy whipping cream
• ½ C. powdered sugar
• 1 tsp. vanilla
Mix together softened cream cheese and butter. Add sugar, cranberry, pineapple and nuts – set aside. Whip cream with powdered sugar and vanilla until soft peaks form. Fold cream into cranberry mixture. Pour into a loaf pan and freeze. Slice and serve frozen.
Korrie – Lemon and Chocolate Tarts
Jessica – Fruit with Fruit Dip
Maria – Monkey Bread
Stacie – Green salad with feta cheese
May at LaVon’s house
LaVon – Salmon
Angie – Baked beans
• ½ lb bacon, chopped
• 1 onion, chopped
• 1 green bell pepper, chopped
Fry these together
Add:
• 2 31 oz cans of Van Kamps pork and beans
• ½ C. sugar
• ½ C. ketchup
• 1 tsp. dry mustard
Mix and make at 350 for 30 minutes covered and 30 minutes uncovered.
Maria – Fresca and Limeade
Korrie – Spinach Salad
• 1 head of lettuce
• ½ lb of bacon
• 1 bunch of spinach
• 2 C. of mandarin oranges
• ½ C. of slivered almonds
• ¾ lb of grated Swiss cheese
• 3 TBSP. of sugar
• 1 sweet red onion
Cook almonds in sugar until brown and caramelized.
Dressing ingredients:
• ¾ TBSP. poppy seeds
• 1/3 C. white vinegar
• ¾ C. of oil
• 2 TBSP. of yellow mustard
• ¾ tsp. salt
• 1 TBSP of finely chopped red onion
•
Lori - Bread dip
Stacie – crab dip and chips
Anna – Spice cake oreos
Amy – Turtle brownies
June at Angie’s house
Angie – London Broil
Korrie – Butternut squash casserole
Julie – Chocolate Cake
LaVon – Toss Salad
July at Jessica’s House
Jessica – BBQ chicken and Ribs
Marlana – Veggie Rolls
• 4 TBSP. butter
• 1 tsp. garlic salt
• Rhodes frozen loaf bread
• veggies of your choice chopped (I used broccoli, carrots, tomatoes and a yellow pepper)
• Cheese of your choice (I used pepper jack, and cheddar)
Let bread rise as directed on packaging (takes 4-7 hours). Roll out as flat as you can. Melt butter just to soft point, mix in garlic. Brush garlic butter onto bread. Sprinkle on veggies and cheese.
Roll bread up (like you would if you were making cinnamon rolls). Then slice about ¼ to ½ inch thick. Place on a cookie sheet that has been coated with non-stick spray. Let rise for about 15 min. Then bake in oven at 350 degrees for about 15 minutes or until golden brown.
Korrie – Spinach Dip
Angie – spinach Dip
Julie – Strawberry Salad
Salad Dressing:
½ C red onion – chopped
1 C sugar
1 tsp salt
1 TBSP Dijon Mustard
2 TBSP Raspberry or Strawberry Jam
2/3 C white vinegar
2 C Oil
Put everything into blender except the oil. Add oil as you blend really well. Refrigerate. (My family likes tis dressing after it is cold. If it starts to separate, just shake it up good.)
1. Lettuce – Iceberg, Romaine, Spring Mix (I truly put whatever I have on hand. These just look pretty)
2. Nuts – Pecans (16 oz bag)
2 TBSP butter
2 TBSP water
Salt – pinch
1/3 C brown sugar
1/3 C white sugar
Cook until bubbling then add nuts. Cook 2-3 minutes. Cool.
3. Fontina Cheese – Whole block (its in a triangle shape usually in the specialty cheeses)
4. Parmesan Cheese – (the triangle shaped one and shred it. Or buy the already shredded container)
5. 1 lb bacon – (Hormel precooked bacon works great. Microwave for 1 minute and it breaks up perfectly. Sometimes I just buy cheep bacon and cook it normal and break it up after it has cooled. Anything really works).
6. Strawberries (sliced)
I just layer everything starting with the lettuce and ending with the strawberries because they are pretty but you can do it however you want. Top with the dressing and enjoy!
Maria – Lemonade Pie
• 6 oz can Lemonade (3/4 Cup, Strained)
• 1 Can Sweetened Condensed milk
• 1 tsp Lemon Juice (more if you want it tangier)
• 1 sm. carton Cool Whip
1 graham cracker crust (homemade or not)
Mix all ingredients except Cool Whip together. Beat with mixer until smooth. Fold in cool Whip until well blended. Pour into crust. Chill for 3 hours before serving.
LeVon – Veggies from garden
August at Marlana’s House
Marlana- Café Rio Salads
Beans
Rice
Meat
Lori – salad and toppings
Maria – Fruit Salsa
Amy – Chicken Dip
LaVon – Taquitos
Maria – Horchota
Anna – Zuckinni bread
Julie – Butternut squash casserole
Angie – Strawberry Pie
Jessica – O Henry Bars
September at Lori’s House
Lori – Ribs
Marlana – Orange Slush
• 1 6 oz can frozen Orange Juice
• 1 6 oz can frozen Pink Lemonade
• 1 ½ C. sugar
• 1 tsp. Vanilla
• 1 tsp. almond extract
• 10 C. water
• 1 qt. Sprite
Mix all ingredients except Sprite. Serve cold and mix with Sprite just before serving. Or, freeze mixture and then mash in large bowl, adding sprite to form a slushy consistency.
Lori – Key Lime Pie Drink
Angie – Spaghetti Salad
Jessica - Pistachio Jell-O Salad
Julie – Stuffed Mushrooms
• 1 lb large mushrooms, cleaned, removed stems
• 1 cube butter with garlic powder
• 8 oz cream cheese
• 3 chopped green onions
• 1 ¾ C. Parmesan cheese
• ¼ C. grated cheddar cheese
Melt 1 cube of butter and add garlic powder. Mix cream cheese, onions, Parmesan cheese, and cheddar cheese. Stuff mixture into mushroom stem hole. Dip all mushrooms into garlic butter. Bake at 300 for 10-15 minutes. Then broil until brown. (I didn’t think I needed the whole cube of butter. Next time I’m going to start with a half a cube and add more if that isn’t enough. I had too much left over and hated to waste it.)
Maria – Yummy Potatoes
• 9 potatoes, skinned, boiled, and then whipped with hand mixer or Kitchen Aid
• Whip in:
o 8 oz. Cool Whip
o 12 oz cream cheese
o 1 tsp salt
o ½ tsp pepper
o ¼ tsp nutmeg
o 1 stick of butter
Preheat the oven to 350 degrees. Pour into a 9 x 13 pan and bake uncovered for 20 minutes. So creamy and delicious!
Korrie – Cheesecake w/yummy jams
October at Jessica’s House
Jessica – Chicken Parmesiana
Lori – Meatballs
Angie – Olive Garden Salad
Korrie – pretzel jello salad
Julie – French Bread
• 2 ½ C. warm water
• 2 TBSP sugar
• 2 TBSP dry yeast
• 1 TBSP salt
• 2 TBSP oil
• 6 C. flour
• 1 egg, beaten
In a large mixing bowl, (I used my new handy dandy kitchen aid) combine water, sugar, and yeast. Let stand for 5 minutes. Stir in salt, oil, and 3 cups of the flour. Stir vigorously. Add remaining 3 coups of flour slowly as needed and mix well. Let rest in bowl 5 minutes. Stir down. Repeat this process 2 more times.
Place dough onto a floured board. Knead only enough to coat dough with flour so it can be handled; divide in half. Flatten out into rectangle, roll up from long side. Moisten seam with small amount of water and pinch to seal. Arrange both loaves lengthwise on a larg, well-greased cookie sheet. (the gal who sent this to me uses parchment paper – I didn’t have any and really didn’t need it – you can decide) . Place seam side down. Spray top with cooking spray and let rise about 20-25 minutes.
Use a very sharp knife to gently make 3 diagonal gashes in the top of each loaf. Then put into oven.
Bake at 375 for 23-25 minutes. Cool on racks and cover with a towel (this keeps the crust soft). Serve warm.
Maria – Wheat Rolls
Amy – Citris Water
• 4 qt water
• 1 qt ice
• 1 TBSP lemon extract
• 1 TBSP Citric acid
• 2 ½ C. Sugar
Mix all together. Makes 1 gallon
Marlana – Apple Crisp
Recipes who’s owner and month are unknown!
Butterscotch Bread Recipe
• 2 eggs
• 3 TBSP. melted butter
• 2 C. brown sugar, firmly packed
• 2 C. buttermilk
• 4 C. all purpose flour
• 1 ½ tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 1 C. golden raisins or chopped nuts (optional)
1. Preheat oven to 350.
2. In a large mixing bowl, gently beat the 2 eggs with a fork.
3. Add in the brown sugar and melted butter.
4. Stir in the buttermilk and mix until fully incorporated.
5. In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
6. Add the wet ingredients into the dry and stir until well mixed. This can also be done with an electric mixer.
7. Stir in raisins or nuts by hand.
8. Grease the bottoms only of 2 9x5 loaf baking pans. Divide the batter evenly between the two pans.
9. Bake at 350 for 40-50 minutes until the bread starts to pull away from the sides of the pan and is golden brown on top. Check the center of the bread with a toothpick. It should come out clean.
10. Let stand 10 minutes before removing from the pans. Allow the bread to cool completely.
This quick bread makes 2 loaves. You may divide the recipe in half if you only want one loaf of bread.
Butterscotch Bubble Bread
• 24 Rhodes Dinner Rolls, thawed but still cold
• ½ box butterscotch or vanilla pudding mix, non-instant
• ½ C. pecans, chopped
• ½ C. butter or margarine
• ½ C. brown sugar
Thaw rolls until soft (about 2 hours at room temperature).
Spray bundt pan.
Cut dinner rolls in half with kitchen scissors and roll in dry pudding mix
Arrange rolls in pan, alternately arranging and sprinkling pecans.
Sprinkle remaining pudding mix over the top.
Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 ½ minutes.
Pour syrup over rolls.
Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan (2-3 hours max.).
Carefully remove wrap. Bake at 350 degrees for 30-35 minutes.
Cover with foil the last 15 minutes of baking.
Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
Tuesday, December 1, 2009
Lil' Smokies wrapped in Bacon
Ingredients:
1 pkg. Lil' smokies
1 pkg. bacon
Light brown sugar
Directions:
Cut bacon into thirds. Wrap 1 piece of bacon around each Lil' smokie then put a toothpick in to hold bacon in place. When finished wrapping all the smokies sprinkle generously brown sugar to cover each one.
Bake at 350 degrees for 1 hour (less if you don't want the bacon crispy)
My notes: throughout the hour they are baking, I like to re-sprinkle the brown sugar 2-3 times.
1 pkg. Lil' smokies
1 pkg. bacon
Light brown sugar
Directions:
Cut bacon into thirds. Wrap 1 piece of bacon around each Lil' smokie then put a toothpick in to hold bacon in place. When finished wrapping all the smokies sprinkle generously brown sugar to cover each one.
Bake at 350 degrees for 1 hour (less if you don't want the bacon crispy)
My notes: throughout the hour they are baking, I like to re-sprinkle the brown sugar 2-3 times.
Subscribe to:
Posts (Atom)