Eggnog - December at Korrie's house

Homemade Eggnog

Day 1:
6 eggs
1 14-oz. can Sweetened Condensed Milk
2 c. milk
1 pinch salt
1/4 tsp. nutmeg
4-6 whole cloves
2 tsp. vanilla (or to taste)

Day 2:
2 c. milk
1 c. half & half

Beat eggs; mix in condensed milk, 2 c. milk, salt, nutmeg, and cloves. Cook this mixture over low heat, stirring constantly, until 160 degrees Fahrenheit. Remove from heat. Stir one minute, then cover and refrigerate over night.

The next day, strain the mixture to remove cloves and any curdled egg bits. Put custard mixture in blender with half & half, and as much milk as you can fit in! Blend until completely homogenized. Pour in a pitcher, and stir in any remaining milk. Serve well-chilled.

Chicken Gnocchi Soup - December at Korrie's

YES, you can use gnocchi you buy at the store. Some are lousy; some are not so bad. It won't be quite as good as homemade, but I freely admit the making the gnocchi is the most time consuming part of the process! If you're going to make gnocchi, make a double batch and freeze half. You'll have enough for another BIG batch of soup. (I freeze them in a single layer on a cookie sheet *after* they have been cooked. They won't survive uncooked.)

Gnocchi

6 oz. flour
2 eggs
2 lbs russet potatoes
Salt
Garlic salt

Wash potatoes and place in heavily salted water. Cook until potatoes are soft. Drain and then peel. Push potatoes through a fine grater or a ricer.

Combine potatoes, flour and eggs in mixing bowl. Mix well with hands until dough does not stick to hands (add small amounts of flour at a time if needed)

Divide dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance.

Bring water to a boil in a sauce pot. Drop in several gnocchi at a time and cook until they float. Pull out with a slotted spoon and place in a shallow dish. I then salted mine with garlic salt because otherwise they are pretty bland. I refrigerated mine overnight and pulled out of the refrigerator about 30 minutes to 1 hour before adding to crock pot.

Chicken Gnocchi Soup

Cooked chicken; cut up (I at least one whole chicken--Costco rotisserie chicken is great!)

8-10 cups of chicken stock

2-4 cups heavy whipping cream

2 large stalks celery, chopped small

Garlic (I used most of one whole bulb, minced)

2-3 large carrots shredded

1 small onion diced small

1-2 cups fresh spinach, chopped

1-2 T. olive oil

Thyme (I used one whole pkg. of fresh thyme; you could use dry)

Salt and pepper

Garlic salt

Red pepper flakes

1-2 lbs gnocchi (pre-cooked)

Potato pearls to thicken

Sauté the celery, onion, garlic and carrots in the olive oil. Poured the chicken stock into the crock pot and put crock pot on high. Then add the chicken and the sautéed vegetables. Season it with the thyme, garlic salt, salt and pepper. Let this just do its thing for a couple of hours. Now after this has cooked nicely for a couple of hours and before adding the cream and the gnocchi, add the spinach and after it has wilted add the cream and the gnocchi. After adding the cream and gnocchil put the crock pot on low and then leave for a while again. Taste for seasoning and add the red pepper flakes and any other salt, pepper, garlic salt if you like. If not thick enough to your liking, add a few handfuls of potato pearls to thicken.

Sausage Cheese Balls

I didn't care for these but I think I used too much sausage (I used the whole pound).

• 1 pound shredded Cheddar cheese, room temperature
• 1/2 pound butter or margarine, softened
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black or cayenne pepper
• 8 ounces pork sausage, cooked and drained

In large mixer bowl, combine cheese, butter, flour, salt and pepper. Beat with electric mixer on medium-low speed. Stir in cooked sausage. Form dough into 1-in. balls; place on ungreased baking sheet. Bake at 400 degrees F for 15-20 minutes or until light golden brown. Serve warm or cold. Store in refrigerator or freezer.

French Bread (November at Maria's House)

This recipe is Marci Petersen's from the latest version of the Major Meadows Ward cookbook.

2 1/2 cups warm water
2 tbsp sugar
2 tbsp dry yeast
1 tbsp salt
2 tbsp oil
6 cups flour

In a large mixing bowl combine water, sugar, and yeast.  (I use my Kitchen Aid.)  Let stand for 5 minutes.  Stir in salt, oil, and 3 cups of flour.  Stir vigorously.  Add remaining flour slowly as needed and mix well.  (You may or may not need all the flour.)  Let rest in bowl for 5 minutes.  Stir down.  Repeat this process two 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 rectangles, roll up from the long side.  Pinch seam to seal.   Arrange both loaves lengthwise on a large, well greased cookie sheet.  Place seam side down.  Let rise about 20-25 minutes until doubled in size.  Use a very sharp knife to gently make 3 diagonal slashes in the top of each loaf.  Bake at 375 for 23-25 minutes.  Cool on racks.

Note:  If you want a crisper crust, you can use a spray bottle to spray a fine mist of water onto the loaves.  Also misting the sides of the oven with water will create steam which will help make the crust crustier.  You can also place an empty pan on the bottom shelf of the oven while the oven is preheating.  After adding the bread to the over, pour cold water into the hot pan on the bottom shelf.  Again, this will create steam which will make a crustier crust.

Chili's Chicken Enchilada Soup

1 tbsp olive oil
1 lb. chicken breast fillets (approximately three fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (corn flour NOT corn meal)
3 cups water
1 cup enchilada sauce
16 ounces Velveeta (shredded cheddar works just as well)
1 tsp salt
1 tsp chili powder
1/2 tsp cumin

Remove any fat from chicken and cut into bite-size pieces.  Heat oil in a large pot and add cut up chicken to hot oil.  Cook until browned and cooked through.  Add onions and garlic and saute over medium heat until onions become translucent.  Add chicken broth.

Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.  Add to soup pot.  Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.  Reduce heat and simmer for 30-40 minutes or until thick.  Garnish with shredded cheddar cheese, crumbled tortilla chips, and pico de gallo.

Note:  I used three cloves garlic and three cans of chicken broth.  This is a really thick soup and will easily take the extra chicken broth.  For the chicken, you can also use a rotisserie chicken.

Spiced Yogurt Pound Cake

2 cups white sugar
1 cup butter, softened
2¼ cups all-purpose flour
1 cup vanilla yogurt
3 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
½ teaspoon baking soda

Preheat oven to 350 degrees or 325 for dark pans. Grease and flour one 9x13 inch baking pan or bundt pan. In a large bowl, cream the butter or margarine with the sugar until light and fluffy. Beat in the flour, yogurt, eggs, vanilla, cinnamon, allspice, nutmeg, ground cloves, salt and baking soda.

Mix until combined then beat at high speed for 2 minutes. Pour the batter into the prepared pan and bake at 350 degrees (325 for dark pans) for 30 to 35 minutes for the 9x13 or 50 – 60 minutes for bundt pan or until a toothpick inserted near the center comes out clean.
Cool cake in pan on a wire rack for 15 minutes, remove from pan and continue to cool. Delicious!

My sister likes to make this for breakfast and eats it hot with a tall glass of milk. :) YUM!

Cookie Salad

2 cups buttermilk
2 small packages instant vanilla pudding
12 oz Cool Whip
1 20oz can chunk pineapple
2-3 cans mandarin oranges
1/2 package fudge striped cookies, crushed

Beat buttermilk and pudding together until creamy. Fold in Cook Whip. Pour over drained fruit. Gently mix in crushed cookies right before serving.

Cordon Bleu Appetizer

1 pkg cream cheese softened
1 tsp dijon mustard
1cup shredded swiss cheese
3/4 cup cubed ham (cooked)
Sourdough baguette bread sliced

Mix together cream cheese and mustard. Add in swiss and ham. Spread about 1Tbsp of the cheese mixture on each slice of bread. Bake at 350 for 12-15 minutes or until tops are lightly browned.

Super Nachos

1 can refried beans
1 lb. ground beef
1/2 cup green onions
1 small can diced green chilies
3 cups Cheddar cheese
1 small can black olives, chopped
3/4 cup Salsa
1 C sour cream
2 large tomatoes, diced
bag of tortilla chips

Spread beans in 9X13 inch baking dish and cover with cooked meat. Next, spread the chilies over the meat, top with grated cheese and drizzle salsa over the top.  At this point, the dish may be covered and chilled until 30 minutes before serving.  Bake  uncovered at 350 degrees for 25 minutes.  Quickly remove from oven and add chopped olives, spread with sour cream, then top with green onions and tomatoes.

Alfredo Chicken Bake

1 box penne pasta (cooked & drained)
Cubed, cooked chicken breast, grilled or fried
Sliced mushrooms (about 1 carton)

Combine above ingredients in a large baking dish. Pour Olive Garden Alfredo Sauce over pasta mixture. (I used two jars of Great Value Alfredo Sauce).

Seeded, Diced Tomatoes (about 4 romas)
Monterey Jack Cheese
Parmesan Cheese

Top with Monterey Jack cheese, diced tomatoes parmesan cheese. Bake @ 350º for about 30 minutes or until bubbly and cheese starts to brown. (I like to broil it to brown the cheese a little bit.) :)

Greek Salad and Dressing

1/2 c. Oil
1 tsp. Sugar
1/2 c. Vinegar
1 tsp. Salt
1/4 tsp. Dry Mustard

Mix all together and serve over a variety of greens and goodies.

I used a head of lettuce, some cabbage, a tomato, black olives and cucumber and threw some feta cheese on top. Simple, easy but it's a different dressing.....i seem to get in a rut and don't try new things enough.

LaVon - November 2010 - Maria's house

CHICKEN BROCCOLI VEGGIE SAUTE

3 TB spoons butter
4 skinless,boneless chichken breasts ( cut in ½ length wise )
1 cup chopped broccoli
½ cup very thinnly sliced carrots
1 cup sliced fresh mushrooms
1 can cream of broccoli soup
1/3 cup milk
1/8 tsp pepper
1 tsp. cumin
2 cloves garlic, minced
Dash of red pepper

Cook chicken in 2 TB spoons of butter until lightly browned
Remove , set a side
Cook broccoli , carrots , & mushrooms in 1 Tb spoon butter approx 5 min.
(I put the carrots in by themselves for about 5-10 before the other veggies so they wouldn’t be too crunchy!)
Mix soup , milk & seasonings, stir into vegetables , add chicken
Heat to boiling and simmer 5 min .

Orange Goo - October at Marlana's house

1 large or 2 small containers of Cottage Cheese
1 large or 2 small boxes of Orange Jell-O powder
1 can crushed pineapple
1 large or 2 small cans of Mandarin Oranges
8-12 oz. Cool Whip

Mix cottage cheese, Jell-o powder, drained pineapple, and drained mandarin oranges together. Fold in Cool Whip. (Note: I usually mix everything except the Cool Whip together early in the day, but I don't fold in the Cool Whip until the last minute.)

Pumpkin Bars

1 1/2 cup sugar
1 1/2 tsp. baking soda
1 1/2 cup flour
1/4 tsp salt
1 cup oil
3 eggs
1 cup pumpkin
3/4 tsp cinnamon

Mix all ingredients and pour into a lightly greased oblong cookie sheet. Bake 350 for 15 min.

Frosting:
4 oz cream cheese
1/2 stick butter
1 cup powder sugar
1 tsp vanilla

Whip together well and put on top of the bars.

Marlena's house- Oct 2010

Cream Cheese Braid

I know this is favorite month, but I missed so many dinner groups and I didn't get to try most of the delicious recipes you all brought, so I'm making one of our family's favorite breads.


Dough:
5 1/4 C Bread Flour
1/4 C Sugar
1/2 T Salt
1 1/2 T Instant Yeast rounded
1 1/2 T Liquid Lecithin
2 C Hot Tap Water

Mix dry ingredients. Add lecithin and water. Mix for one minute and check consistency. Dough should be very wet. Add more water if too dry. I usually add about another 1/3 C hot water. Mix for 5 minutes.
Split dough between two baking sheets. Roll out to fill sheet.

Have Filling ready:
4 oz softened cream cheese
1/2 C powdered sugar
1/2 t vanilla
May also add fruit or jam of your choice

Spread filling down middle of dough long ways leaving about 1/2 inch at top and bottom and a third on either side. Braid, carefully sealing edges.

Bake at 350 for 25 minutes.
Ice while warm

Icing:
2 C powdered sugar
1/4 C softened butter
1/2 t vanilla
2 T water or milk

Yummy Potatoes

I stole this recipe from Ariane...so yummy!!


9 Potatoes, skinned, boiled, and then whipped with hand mixer or Kitchen Aid
Whip in:
8 oz. Cool Whip
½ tsp. pepper
12 oz. cream cheese
¼ tsp. nutmeg
1 tsp. salt
1 stick of butter

Preheat the oven to 350º. Pour into a 9x13 pan and bake uncovered for 20 minutes. So creamy and delicious!

Blackberry Italian Soda

August brought by Marlana

Blackberry Syrup
* 1 1/2 cups granulated sugar
* 1 cup water
* 2 cups frozen or fresh blackberries

1. Combine sugar, water, and blackberries in a small saucepan, and bring to a boil over medium-high heat, stirring occasionally.
2. When mixture boils, reduce heat to medium low and simmer for 5 minutes, stirring occasionally until sugar is completely dissolved. Remove the pan from heat and let mixture steep for 15 minutes.
3. Strain blackberry syrup through a fine mesh strainer into a clean container. Refrigerate until cold, and store covered in the refrigerator for up to 7 days.

Italian Soda:
* 8 fluid ounces carbonated water
* 1.5 fluid ounces flavored syrup
* 1 fluid ounce half-and-half cream

1. Fill a tall glass half full with ice. Fill to 2/3 with carbonated water. Pour in flavored syrup, then float the half-and-half cream on top. Stir when ready to drink.

Corn and Black Bean Salad

2 cups frozen corn, thawed
1 can black beans, drained and rinsed
1 green pepper, seeded and diced
1 red pepper, seeded and diced
1/2 red onion, sliced thin
1/4 balsamic vinegar
2 Tbsp. olive oil
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin
1/2 tsp. chili pepper
3 Tbsp. chopped cilanto or 1 tsp. dried cilantro

Combine all vegetables in a medium sized bowl.  In a separate bowl, mix dressing ingredients.  Pour over vegetables and toss until well coated.

Raspberry Cream Chocolate Tart - August at Tawnya's house

If you haven't seen it before, check out Phemomenon. It's a really fun baking blog! That's where this recipe came from.

Tart Batter

Ingredients:

• 1 stick unsalted butter, at room temperature
• 1/2 c. packed light brown sugar
• 1/2 t. salt
• 3 eggs, at room temperature
• 1 t. pure vanilla extract
• 1/2 t. pure almond extract
• 3/4 c. all-purpose flour
• 1/2 c. ground almonds (from approximately 3/4 cup whole almonds, processed in food processor or nut grinder)

Method:

Butter a 9-inch tart pan well. Set aside on a large baking sheet.

In a large bowl beat together the butter, sugar and salt for 2 minutes until light and fluffy. Add the eggs, one at a time, until well combined, stopping and scraping down the sides beating 1 minute after each addition and scraping down the sides of the bowl as needed. The mixture will look curdled. Add the vanilla and beat until well combined. Turn the mixer speed to low and add the flour and ground almonds or almonds until combined, then turn speed up and beat 1 minute until light and fluffy. Use a rubber spatula to scrape the sides and bottom of the bowl and make sure the batter is well mixed and fluffy.

Scrape the batter into the prepared tart pan and use an offset spatula or the back of a metal spoon to spread the batter evenly across the bottom of the pan and up the sides of the pan, just to the top edge to create a rim for the filling.

Filling: Chocolate Layer

Ingredients:

• 1 c. mini chocolate chips
• 1 T. flour

Method:

Place the chocolate chips in a small heatproof bowl, add the flour and toss together to coast. Set aside while preparing the cream filling.

Filling: Fruit Layer

Ingredients:

• 1 container (6 oz) fresh red raspberries, rinsed and cleaned
• 2 T. all-purpose flour
• 1/3 cc. sugar
• 1 t. finely grated orange zest (optional)
• 1/4 t. salt
• 3/4 c. sour cream
• 1 large egg yolk
• 1 t. pure vanilla extract
• 1/2 t. pure almond extract
• 1/4 t. ground cinnamon
• Confectioners' Sugar, for dusting
• One bar of good chocolate for decorating, if desired

Method:

Preheat oven to 350 degrees F.

If you are using the orange zest, combine the sugar and orange zest in a small bowl and rub together well using your fingertips until the sugar is moist and fragrant.

In a medium sized bowl, whisk together the flour, sugar, salt, sour cream, egg yolk, vanilla and cinnamon.

Sprinkle the chocolate chips into the tart shell, covering the entire bottom of the pan. Sprinkle the fresh raspberries evenly over the chocolate chips and then pour the sour cream mixture over and around the berries in the tart pan. The chocolate and berries will not be completely covered by the sour cream mixture, but will bake into a cream layer in the oven - don't try to spread it, just try to pour bits of it all around the pan so it can spread while baking.

Place the tart on the baking sheet into the oven. Bake for 35 to 38 minutes until the tart is puffy and golden. Let the tart sit for 10 minutes on a rack to cool a bit before cutting. Dust the tart with confectioners' sugar before serving.

To make an even fancier presentation when serving at room temperature or cold, use a vegetable peeler to shave curls of chocolate from the edge of the chocolate bar over the tart to decorate.

The tart can be served warm, at room temperature or even cold.

Strawberry Jell-O Salad

1 sm. box strawberry jell-o
1 sm. box cook n serve vanilla pudding
1 sm. box cook n serve tapioca pudding

Mix with 2 2/3 cups water, bring to boil, stirring, boil for 1 minute.
Pour into container, let cool room temp 1-2 hours, then refridgerate overnight. (I have done it in the morning, and just let it cool in the fridge all day).

Before serving, stir in

1 8 oz. cool whip
1 pint strawberries

You can mix it up too: orange jello with mandarin oranges, raspberry jello with frozen raspberries, and even double the recipe and mix jellos.

Lemon Bars

Crust:
2 Cups all-purpose flour
1 cup confectioners sugar, plus more for dusting
pinch of salt
2 sticks of butter, at room temperature

Filling:
4 eggs
2 cups sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice

Directions:

Preheat over to 350 degrees. Lightly grease a 9 X 13 inch pan

Make the crust by combining flour, confectioners sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.

Meanwhile, to make the filling, mix the eggs, sugar, flour and lemon juice. Pour this over baked crust and bake for 25-30 minutes longer. Sprinkle confectioners sugar, if desired, when bars are done.

Lemon Icebox Cheesecake

Crust:
10 lemon sandwich cookies, broken into pieces
2 Tbsp unsalted butter, melted
1 tsp. grated lemon rind

Preheat oven to 350 F.  Process cookies in food processor until finely ground.  Add melted butter and lemon zest and pulse until combined.  Press into bottom of a 9-inch springform pan.  Bake until lightly browned and set, about 10 minutes.  Cool completely.

Lemon Curd:
1 large egg plus 1 egg yolk
1/4 cup sugar
Pinch of salt
2 Tbsp lemon juice
1 Tbsp unsalted butter
1 Tbsp heavy cream

While crust is cooling whisk together egg, egg yolk, salt, and sugar in small saucepan.  Add lemon juice and cook over medium-low heat, stirring constantly, until thick and pudding-like, approximately 3 minutes.  Remove from heat and stir in butter and cream.  Press through fine mesh strainer into a small bowl and refrigerate until needed.

Filling:
1/4 cup lemon juice from two lemons
1 envelope unflavored gelatin
1 1/2 pounds cream cheese, softened
3/4 cup sugar
Pinch of salt
1 1/4 cups heavy cream, room temperature

In a microwave-safe bowl, sprinkle gelatin over lemon juice and let soften for 5 minutes.  Microwave until bubbly around the edges, about 30 seconds.  Set aside and let cool.  In a large mixing bowl with an electric mixer on medium speed, beat cream cheese, sugar, and salt, scraping down sides, until well-blended, about 2 minutes.  Slowly add cream and beat until light and fluffy, about 2 minutes.  Add gelatin and 1/4 cup of lemon curd, increase mixer speed to medium-high, and beat until light and airy, about 3 minutes.  Pour filling onto cooled crust and smooth.  Use remaining lemon curd to decorate top of cake.  I poured thin, straight lines then pulled a knife through at 1-inch intervals.  Refrigerate until set, about 6 hours.

Crock-pot peach cobbler

2 cans peach pie filling
1 cake mix (white or yellow works best)
1 cube of butter

In crock pot pour in the 2 cans of pie filling. Next cover with the dry cake mix. Melt butter completely in microwave and drizzle over top of the cake mix. Cook 4 hours on high. Serve with vanilla ice cream.

Hot Bean Dip

Allrecipes.com

Ingredients:

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans refried beans
1/2 (1 ounce) package taco seasoning
5 drops hot pepper sauce (optional)
2 tablespoons dried parsley
1/4 cup chopped green onions
1 (8 ounce) package shredded cheddar cheese
1 (8 ounce) package shredded monterey jack cheese

Directions:

1. Preheat oven to 350 degrees
2. In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the cheddar cheese and 1/2 the monterey jack cheese. Transfer the mixture to an 8x12 inch baking dish. Top with remaining cheddar and monterey jack cheeses.
3. Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.

CHEEZY Bread Dip

Ingredients:
• 16 slices bacon (about 12 ounces), diced, fried and well drained
• 16 ounces cream cheese, cubed, room temperature
• 4 cups shredded cheddar cheese
• 1 cup half-and-half
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried minced onion
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• dash hot sauce
Preparation:
Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread or other dippers.
Cook Time: 2 hours