November 2013 Rotation

October 2013 Rotation

August 2013 Rotation

June 2013 Rotation

Southwestern Cornbread Salad

6 oz. pkg. Mexican cornbread mix (I used Marie Calendar's honey cornbread mix)
1 oz. env. Buttermilk Ranch salad dressing mix (I used Coyote Ranch premade dressing)
1 sm. head romaine lettuce, shredded 
2 lg. tomatoes, chopped 
15 oz. can black beans, rinsed and drained 
15 oz. can whole kernel corn w/ red & green peppers, drained  (I just used a plain can of corn)
8 oz. pkg. shredded Mexican four-cheese blend 
6 bacon slices, cooked and crumbled 
5 green onions, chopped (I left these off)
1 avacado, chopped

Prepare cornbread according to package directions; cool and crumble. Set aside. Prepare salad dressing according to package directions. Layer a large glass bowl (so you can see how colorful it is) with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.

May 2013 Rotation

Dinner Group Master List

 Click on the picture to see it larger (just notice what # you are first). :)

1.       Gina

2.       Lori

3.       Leah

4.       Aimee

5.       Jenna

6.       Zuri

7.       Sherrie

8.       Cheralyn

9.       Maria

10.   Lindsey

11.   LaVon

Chocolate Eclair Cake

1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk (I used 2 cups milk, 1 cup whipping cream)
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream (I used whipping cream) 

chocolate syrup or homemade chocolate sauce (I used store bought Smuckers Special Recipe)

 
Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.

Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25-30 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).

Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. (I just let people put the amount of whipped cream & chocolate sauce they wanted on it.)  Garnish with strawberries.

April 2013 Rotation

March 2013 Rotation

December 2012 Rotation

Nov 2012 Rotation

Spinach Salad with Lemon Dressing

(From the kitchen of Sharon Mumford)

Candied Pecans:

1/3 cup pure maple syrup

2 cups pecans, coarsely chopped

Cook together on the stove about 5-10 minutes, until syrup starts to harden.

Spread out on wax paper. Add to salad just before serving.


1/3 cup canola oil

1/3 cup sugar (or substitute)

Zest from whole large lemon (I left this out)

Juice from whole large lemon

1 tsp. poppy seeds (optional)

Mix together and shake well. Add just before serving.


1 large bag baby spinach or mixed greens

¼ cup parmesan cheese (optional)

Cut fresh fruit of your choice: raspberries, strawberries, pears, apples, oranges, blueberries. (It’s best to use at least 2 different types of fruit).  I used apples & strawberries.

October 2012 Rotation

Hazelnut Chocolate Mousse

Hazelnut Chocolate Mousse

1 3/4 cups cold 2% Milk  (I didn't have 2% so I used skim + some whipping cream)

1 pkg (3.9 oz) instant chocolate pudding mix

1/2 cup Nutella

1 3/4 cups whipped topping (I whipped my own)

Additional Whipped Topping, optional.

Whisk milk and pudding mix in a large bowl for 2 minutes.  Let stand for 2 minutes or until soft set.  Whisk in Nutella until smooth.  Fold in whipped topping.  Serve with whipped topping on top, if desired.

This is from the Simple & Delicious magazine, October, 2012, p. 25

Pumpkin Crisp

Stir together:
1 15oz can pumpkin puree
1 C evaporated milk
1C sugar
1 t vanilla
1/2 t cinnamon
Pour into a greased 9x13 pan.

Top with:
1 box yellow cake mix
1/2 C chopped pecans
1/2 C melted butter

Bake at 350 for about an hour.
Serve warm with whipped cream.

Sweet Chicken Bacon Wraps

1 1/2 pounds boneless skinless chicken breast
1 pkg. bacon
3/4 cups brown sugar
2 Tbls chili powder.

Directions

Preheat oven to 350 degrees F.

 

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 45 minutes or until bacon is crisp.

Let sit for a few mintues and serve.

September 2012 Rotation

Lemon Buttermilk Sheet Cake

Recipe from America’s Test Kitchen Best Summer Desserts

Cake

-2 ½ cup cake flour (no substitutions)

-1 tsp. baking powder

-1/2 tsp baking soda

-1/2 tsp table salt

-3/4 c buttermilk

-3 Tbs lemon zest

- ¼ c. freshly squeezed lemon juice

-1 tsp vanilla extract

- 1 ¾ cup white sugar

-12 Tbs (1 ½ sticks) unsalted butter softened

-3 large eggs plus 1 large egg yolk

Glaze:

-3 cups powdered sugar

-3 Tbs lemon juice

-2 Tbs buttermilk

Instructions:

Make sure the oven rack is in the middle position (unless you’ve found that another position works better in your oven for baking) and heat oven to 325 degrees. Grease and flour a 9×13″ baking dish and set aside.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside. In a measuring cup, combine buttermilk, lemon juice, and vanilla. Set aside.

Using a stand mixer fitted with the paddle attachment, beat the white sugar and lemon zest on medium speed until moist and fragrant (about 1 minute). Remove 1/4 cup of the sugar mixture and place it in a small bowl. Cover and set aside.

Add the softened butter to the remaining sugar mixture and beat until light and fluffy (about 2 minutes). Beat in the eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions. Mix until smooth (about 30 seconds)

Scrape the batter into the reserved baking pan and smooth out the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean (about 25-35 minutes). Be careful not to over bake. Transfer the pan to a wire rack and allow to cool for 10 minutes.

While the cake is cooling, whisk the glaze ingredients together until smooth. Gently spread the glaze over the cake and sprinkle evenly with the reserved sugar mixture. Allow to cool completely, at least 2 hours.

Crock Pot Chicken Tikka Masala

Ingredients

• 1  15-ounce can crushed tomatoes
• 1  medium onion, chopped
• 2  cloves garlic, chopped
• 2  tablespoons  tomato paste
• 2  teaspoons  garam masala (Indian spice blend)
• kosher salt and black pepper
• 1 1/2  pounds  boneless, skinless chicken thighs (about 8)
• 1/2  English cucumber, halved and thinly sliced
• 1/4  cup  fresh cilantro leaves
• 1  tablespoon  fresh lemon juice
• 1  cup  basmati or some other long-grain white rice
• 1/2  cup  heavy cream

Directions

1. In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).
2. In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish

What I Did Differently:

I doubled the garam masala and added a teaspoon of red curry powder. (I would  have put in more curry, but I didn't want to make it too spicy for everyone's taste.)

I used chicken breast because I don't like dark meat.

I used coconut milk in place of the cream.

July 2012 Rotation

June 2012 Rotation

Pork Chops n' Cream

8 boneless pork chops (or however many you need-just make sure you cover them all with the cream)
1 pt. heavy whipping cream
1 pkg. onion soup mix

Put pork chops in 9x13 pan. Add onion soup to cream. Pour over pork chops. Bake @ 350º for hour.

 I like to make potatoes with these to put the extra cream over like gravy.

Bowtie Pasta with Italian Sausage - April (Lori's house)

4 links Italian sausage with casings removed (I used two sweet and two hot sausages)
1 onion, chopped fine
2-3 cloves garlic, minced
28 oz crushed tomatoes or diced, depending on your preference (I used half and half)
Basil to taste (1-2 tbsp)
1 cup cream
1 pound bowtie pasta

Cook sausage over medium-high heat, breaking up as you cook it.  Add chopped onion and minced garlic to the meat and cook until meat is cooked through and onion is soft and translucent.

Add tomatoes and basil and bring to a simmer.  Lower heat to low.  Stir in cream.  Bring to a simmer and continue simmering uncovered on low.

Cook pasta according to package instructions.  Cook to al dente.  Pour sauce over cooked noodles and serve.

Cinnamon Chip Cookies - March Tawnya's House

1 3/4 cup flour1/2 tsp baking soda
14 tbsp unsalted butter
1/2 cup granulated sugar
3/4 cup dark brown sugar
1 tsp salt (I omit this if I'm using salted butter)
2 tsp vanilla
1 large egg
1 large yolk
1 1/4 cups cinnamon chips

Adjust oven rack to middle position and heat to 375 degrees.  Line 2 large baking sheets with parchment paper.  Whisk flour and baking soda together in medium bowl; set aside.

Heat 10 tbsp butter in a 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1-3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tbsp butter into hot butter until completely melted.

Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.  Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.  Let mixture stand 3 minutes, then whisk for 30 seconds.  Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.  Using, rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute.  Stir in cinnamon chips, giving dough final stir to ensure no flour pockets remain.  Drop dough onto cookie sheets 2 inches apart.  Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes.  Let cookies cool for a few minutes then transfer to a wire rack to finish cooling.