December 2014 Rotation

Fruit Dip

1 c. brown sugar                   

1 tsp. vanilla

8 oz. cream cheese

Mix together until smooth. Serve with apples or any fruit.

November 2014 Rotation

October 2014 Rotation

September 2014 Rotation

Almond Butter Cookies With Raspberry Centers

1 c Butter
1/2 c Sugar
2 c Flour
1/4 tsp Salt
1 tsp Almond Extract

Preheat oven to 350.
Cream butter and sugar.
Mix in remaining ingredients.
Form into 1" ball, roll in sugar, and place on cookie sheet.
If you want them to just be plain, flatten with a fork with a criss-cross mark.
I flattened the center of the cookies and baked them.  Then, while they're still hot on the cookie sheet, I spooned raspberry jelly into the centers.
Bake at 350 degrees for 10-12 minutes.

August 2014 Rotation

July 2014 Rotation

Shredded Beef for Tacos

3 lb chuck roast

1 can green chili sauce

1 cup beef broth (or 1 cup water and 1 beef bullion cube)

1 small can tomato sauce

1 tablespoon cumin

1/2 onion

3 cloves of garlic, minced

Place chuck roast in crock pot, pour green chili sauce, beef broth, and tomato sauce over the top and add cumin and garlic.  Cut an onion in half and place full onion rings on top of the roast to flavor (they will be removed when the roast is cooked and discarded).  Cook on low for 8-9 hours or until the meat falls apart easily.  Shred meat into a different container, strain juices from the crock pot and pour over shredded beef.  Enjoy!  :)

May 2014 Rotation

My super talented friend took this picture of the north end of our neighborhood...

Bread Pudding

Ingredients:

Pudding:

1 1/2 cups sugar
4 eggs, beaten
1 1/4 cups heavy whipping cream
1 1/2 cups milk
1/2 cup melted butter (1 stick)
1 1/4 pounds white bread (2 loaves) (I used about 1 and a half loaves of Bainbridge Island Cinnamon Swirl bread.  If you cube it and let it get stale for a little while, it soaks up the custard better.)
1/2 cup caramel sauce (below)
--nonstick cooking spray

Caramel Sauce:

1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter (1 stick)
1 cup corn syrup (it says you can also use maple)
1 1/3 cups heavy cream

Instructions:

To make the pudding:
Preheat the oven to 350F. Combine the sugar, eggs, heavy whipping cream, milk and melted butter in a bowl and mix together until sugar is thoroughly combined.  Add the bread and fold it in (I put the cubed bread in the greased 9 x 13 pan and then dumped the custard over the top).  Put the mixture in a 9 x 13 pan that is sprayed with non-stick cooking spray.  Pour 1/2 cup of the caramel sauce over the top and bake at 350F for 30 minutes; check, rotate and bake up to 30 minutes more (or until golden brown).

To make the caramel sauce:
Combine white sugar, brown sugar, butter and syrup in a pot and cook over medium-high heat until all ingredients liquify.  Caution: this sauce gets very hot so be careful.  Remove from heat and add the cream.

Serve bread pudding hot, in a bowl with vanilla ice cream and more caramel sauce.

--Recipe from the Junior League of Ogden's Art of Cooking

April 2014 Rotation

March 2014 Rotation

February 2014 Rotation

January 2014 Rotation