To start off the new year we will be making Comfort Foods. The meeting will be held at 6:30 p.m. on January 12th at DeeAnn's home.
Be sure to email DeeAnn your recipe.
Tuesday, December 21, 2010
December's Recipes-Appetizers and Desserts
Mary brought Texas Crab Grass from Carol Hawkins
1/2 cup butter
1/2 medium onion, finely chopped
1 pkg frozen, chopped spinach (cooked and drained)
1 7-oz can crabmeat
3/4 cup Parmesan cheese, grated
Melba rounds or crackers
Slowly melt butter in a heavy saucepan. Add onion and saute until soft. Add spinach to onion mixture. Add crabmeat and cheese. Transfer to chafing dish and serve with Melba rounds or crackers.
Sybil brought Sweet Snowballs from Sandra Lee Semi-Homemade Magazine
In the container of a food processor, process 1 (18-ounce) package golden cream-filled vanilla sandwich cookies, Golden Oreo® Sandwich Cookies, until crumbly. Pour into a large bowl. Add 1 (8-ounce) package of softened cream cheese. Beat at low speed with an electric mixer until well combined. Using hands, shape into 30 (1-inch) balls. In a large, microwave-safe bowl, melt 2 (6-ounce) packages of white baking chocolate, Baker’s®, according to package directions. Dip balls in white chocolate, and place on a baking sheet covered with wax paper. Refrigerate for 1 hour, or until firm.
AND Two-Layer Fudge from Kraft Foods
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate 1 can (14 oz.) sweetened condensed milk, divided 1/2 cup chopped PLANTERS Walnuts 1 tsp. vanilla 1 pkg. (6 squares) BAKER'S White Chocolate Make It
MICROWAVE semi-sweet chocolate and 3/4 cup milk in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
ADD nuts and vanilla; mix well. Spread onto bottom of foil-lined 8-inch square pan.
MICROWAVE white chocolate and remaining milk in medium microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Spread over semi-sweet chocolate layer. Refrigerate 2 hours.
AND Parmesan Puff Pastry from Paula Deen
Ingredients
1 (17.3-ounce) package frozen puff pastry sheets, thawed
1 cup freshly grated Parmesan
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 cup butter, melted
Directions
Preheat oven to 400 degrees F. Lightly grease a baking sheet.
On a lightly floured surface, unfold pastry sheets. Cut each sheet into 13 strips, about 3/4 by 10-inches apiece.
In a shallow dish, combine cheese, basil, and garlic. Brush pastry sticks with melted butter. Roll pastry in cheese mixture, lightly coating each side. Gently twist pastry sticks, and place on a prepared baking sheet. Bake for 12 minutes. Remove to wire racks to cool.
DeeAnn brought Peanut Butter Cup Popcorn from OurBestBites.com
Peanut Butter Cup Popcorn
Recipe by Our Best Bites
2 bags of Simply Salted (or similar) popcorn (or about 20 cups of popped popcorn)
2 c. honey roasted peanuts
3 c. peanut butter chips (I used Reese's)*
2/3 c. semi-sweet chocolate chips *
1 Tbsp. vegetable shortening or oil
*I LOVED this suggestion from one of our readers. If you want more chocolatey flavor in your popcorn, substitute 1 c. of the peanut butter chips with 1 c. of chocolate chips and then still drizzle the chocolate over the popcorn at the end.
Place the peanuts popped popcorn in a very large bowl. In a microwave-safe bowl, combine the peanut butter chips and vegetable oil or shortening and heat for 2-2 1/2 minutes or until smooth, stirring every 30 seconds. Drizzle the melted peanut butter chips over the popcorn and peanuts and toss to combine.
Spread the popcorn onto a wax paper-lined baking sheet. In a Ziploc bag, heat the semi-sweet chocolate chips until just melted and smooth (about 1-1 1/2 minutes, mashing the bag every 20-30 seconds). Cut a small corner in the Ziploc bag and drizzle the chocolate over the popcorn. Allow to stand long enough to become solid (you can transfer the pan to the fridge or freezer to hurry this step along). When done, break the popcorn into small pieces and enjoy!
AND
Pepper Popper Dip modified from Jalapeno Popper Dip at OurBestBites.com
2 8-oz pkgs Neufchatel cheese
1 cup mayonnaise
1 cup Parmesan cheese
2 4-oz cans fire roasted green chilies
Crackers or sourdough baguettes, sliced
Preheat oven to 350 degrees. In a medium bowl combine all the ingredients and spread into a 9-inch pie plate or small baking dish. Bake for 20-25 minutes or until dip is bubbly and golden brown.
1/2 cup butter
1/2 medium onion, finely chopped
1 pkg frozen, chopped spinach (cooked and drained)
1 7-oz can crabmeat
3/4 cup Parmesan cheese, grated
Melba rounds or crackers
Slowly melt butter in a heavy saucepan. Add onion and saute until soft. Add spinach to onion mixture. Add crabmeat and cheese. Transfer to chafing dish and serve with Melba rounds or crackers.
Sybil brought Sweet Snowballs from Sandra Lee Semi-Homemade Magazine
In the container of a food processor, process 1 (18-ounce) package golden cream-filled vanilla sandwich cookies, Golden Oreo® Sandwich Cookies, until crumbly. Pour into a large bowl. Add 1 (8-ounce) package of softened cream cheese. Beat at low speed with an electric mixer until well combined. Using hands, shape into 30 (1-inch) balls. In a large, microwave-safe bowl, melt 2 (6-ounce) packages of white baking chocolate, Baker’s®, according to package directions. Dip balls in white chocolate, and place on a baking sheet covered with wax paper. Refrigerate for 1 hour, or until firm.
AND Two-Layer Fudge from Kraft Foods
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate 1 can (14 oz.) sweetened condensed milk, divided 1/2 cup chopped PLANTERS Walnuts 1 tsp. vanilla 1 pkg. (6 squares) BAKER'S White Chocolate Make It
MICROWAVE semi-sweet chocolate and 3/4 cup milk in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
ADD nuts and vanilla; mix well. Spread onto bottom of foil-lined 8-inch square pan.
MICROWAVE white chocolate and remaining milk in medium microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Spread over semi-sweet chocolate layer. Refrigerate 2 hours.
AND Parmesan Puff Pastry from Paula Deen
Ingredients
1 (17.3-ounce) package frozen puff pastry sheets, thawed
1 cup freshly grated Parmesan
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 cup butter, melted
Directions
Preheat oven to 400 degrees F. Lightly grease a baking sheet.
On a lightly floured surface, unfold pastry sheets. Cut each sheet into 13 strips, about 3/4 by 10-inches apiece.
In a shallow dish, combine cheese, basil, and garlic. Brush pastry sticks with melted butter. Roll pastry in cheese mixture, lightly coating each side. Gently twist pastry sticks, and place on a prepared baking sheet. Bake for 12 minutes. Remove to wire racks to cool.
DeeAnn brought Peanut Butter Cup Popcorn from OurBestBites.com
Peanut Butter Cup Popcorn
Recipe by Our Best Bites
2 bags of Simply Salted (or similar) popcorn (or about 20 cups of popped popcorn)
2 c. honey roasted peanuts
3 c. peanut butter chips (I used Reese's)*
2/3 c. semi-sweet chocolate chips *
1 Tbsp. vegetable shortening or oil
*I LOVED this suggestion from one of our readers. If you want more chocolatey flavor in your popcorn, substitute 1 c. of the peanut butter chips with 1 c. of chocolate chips and then still drizzle the chocolate over the popcorn at the end.
Place the peanuts popped popcorn in a very large bowl. In a microwave-safe bowl, combine the peanut butter chips and vegetable oil or shortening and heat for 2-2 1/2 minutes or until smooth, stirring every 30 seconds. Drizzle the melted peanut butter chips over the popcorn and peanuts and toss to combine.
Spread the popcorn onto a wax paper-lined baking sheet. In a Ziploc bag, heat the semi-sweet chocolate chips until just melted and smooth (about 1-1 1/2 minutes, mashing the bag every 20-30 seconds). Cut a small corner in the Ziploc bag and drizzle the chocolate over the popcorn. Allow to stand long enough to become solid (you can transfer the pan to the fridge or freezer to hurry this step along). When done, break the popcorn into small pieces and enjoy!
AND
Pepper Popper Dip modified from Jalapeno Popper Dip at OurBestBites.com
2 8-oz pkgs Neufchatel cheese
1 cup mayonnaise
1 cup Parmesan cheese
2 4-oz cans fire roasted green chilies
Crackers or sourdough baguettes, sliced
Preheat oven to 350 degrees. In a medium bowl combine all the ingredients and spread into a 9-inch pie plate or small baking dish. Bake for 20-25 minutes or until dip is bubbly and golden brown.
Monday, November 15, 2010
December's Meeting of the Pioneers
Hi all,
The December meeting will be held on Wednesday, December 8th at 6:30 p.m. at Sybil's home.
The theme is Appetizers and Desserts. Please bring one of each and come join the fun.
Please email your recipe to DeeAnn so she can get it posted. Be sure to sight where your recipe came from. We need to give credit where credit is due.
See you in December!
November's Recipes
Mary brought Creamy Red Potatoes (adapted from the Fix It & Forget It cookbook)
2 lbs small red potatoes, quartered
8-oz pkg cream cheese, softened
10-3/4 oz can cream of potato soup
1 envelope dry Ranch dressing mix
Place potatoes in slow cooker.
Beat together cream cheese, soup, Ranch mix. Stir into potatoes.
Cover. Cook on low for 8 hours, or until potatoes are tender.
Mary then added 1 cup sour cream, six slices pre-cooked bacon (chopped) and some grated cheese.
They were YUMMY!
Sprice brought Crockpot Chicken Salsa
3 chicken breast halves
3/4 cup salsa (give or take the amount)
1 can black beans
1 can corn
1/2 cup fat-free sour cream
Place chicken breasts in crockpot. Pour salsa over the chicken. Use enough to lightly cover each chicken breast. Cook on low for 5-6 hours.
In the crockpot, use two forks and shred chicken. Add cans of black beans and corn (as much as desired) and continue to cook.
Thirty minutes before serving add in the sour cream.
Serve as a taco filling with chips/tortillas/tostadas. Top with salsa, cabbage, cheese, etc.
Sybil brought Cheesy Potato-and-Ham Casserole from 101 More Things to Do With a Slow Cooker cookbook
Bottom layer:
1 pkg (32 oz) frozen has brown potatoes (cubed or shredded)
1 Tbs dried chopped onion
1 tsp salt
1 carton (8 oz) sour cream
1 can (10.75 oz) cream of chicken soup
2 cups grated cheddar cheese
2 cups chopped cooked ham
Topping:
1/4 cup butter or margarine (melted)
1 pkg (6 oz) herb-seasoning stuffing mix
Combine bottom layer ingredients in a greased 4.5 to 6 quart slow cooker. Sprinkle stuffing mix over the top, then drizzle on butter. Cover and cook on low heat for 5-6 hours or on high heat 2.5 to 4 hours.
Irene brought Simple Bread Pudding from Fix It & Forget It cookbook
6 to 8 slices bread, cubed
2 cups milk
2 eggs
1/4 cup sugar
1 tsp ground cinnamon
1 tsp vanilla extract
Sauce:
1/2 of an 11.5 oz can concentrated white grape juice
1 Tbs cornstarch
Place bread in slow cooker.
Whisk together milk, eggs, sugar, cinnamon, and vanilla in a bowl. Pour over bread.
Cover and cook on high for 2 to 2.5 hours or until mixture is set.
Combine concentrated juice and cornstarch in a saucepan. Heat until boiling, stirring constantly, until mixture is thickened. Serve drizzled over bread pudding.
Memory brought Corn Chowder and Banana Coconut Bread
DeeAnn brought Crockpot Lasagna from Jessica Seinfeld.
The recipe was wrong so I am not going to even add it. But, it is great to know that you can assemble lasagna in a crockpot with uncooked noodles and they will cook beautifully. Give it a try.
2 lbs small red potatoes, quartered
8-oz pkg cream cheese, softened
10-3/4 oz can cream of potato soup
1 envelope dry Ranch dressing mix
Place potatoes in slow cooker.
Beat together cream cheese, soup, Ranch mix. Stir into potatoes.
Cover. Cook on low for 8 hours, or until potatoes are tender.
Mary then added 1 cup sour cream, six slices pre-cooked bacon (chopped) and some grated cheese.
They were YUMMY!
Sprice brought Crockpot Chicken Salsa
3 chicken breast halves
3/4 cup salsa (give or take the amount)
1 can black beans
1 can corn
1/2 cup fat-free sour cream
Place chicken breasts in crockpot. Pour salsa over the chicken. Use enough to lightly cover each chicken breast. Cook on low for 5-6 hours.
In the crockpot, use two forks and shred chicken. Add cans of black beans and corn (as much as desired) and continue to cook.
Thirty minutes before serving add in the sour cream.
Serve as a taco filling with chips/tortillas/tostadas. Top with salsa, cabbage, cheese, etc.
Sybil brought Cheesy Potato-and-Ham Casserole from 101 More Things to Do With a Slow Cooker cookbook
Bottom layer:
1 pkg (32 oz) frozen has brown potatoes (cubed or shredded)
1 Tbs dried chopped onion
1 tsp salt
1 carton (8 oz) sour cream
1 can (10.75 oz) cream of chicken soup
2 cups grated cheddar cheese
2 cups chopped cooked ham
Topping:
1/4 cup butter or margarine (melted)
1 pkg (6 oz) herb-seasoning stuffing mix
Combine bottom layer ingredients in a greased 4.5 to 6 quart slow cooker. Sprinkle stuffing mix over the top, then drizzle on butter. Cover and cook on low heat for 5-6 hours or on high heat 2.5 to 4 hours.
Irene brought Simple Bread Pudding from Fix It & Forget It cookbook
6 to 8 slices bread, cubed
2 cups milk
2 eggs
1/4 cup sugar
1 tsp ground cinnamon
1 tsp vanilla extract
Sauce:
1/2 of an 11.5 oz can concentrated white grape juice
1 Tbs cornstarch
Place bread in slow cooker.
Whisk together milk, eggs, sugar, cinnamon, and vanilla in a bowl. Pour over bread.
Cover and cook on high for 2 to 2.5 hours or until mixture is set.
Combine concentrated juice and cornstarch in a saucepan. Heat until boiling, stirring constantly, until mixture is thickened. Serve drizzled over bread pudding.
Memory brought Corn Chowder and Banana Coconut Bread
DeeAnn brought Crockpot Lasagna from Jessica Seinfeld.
The recipe was wrong so I am not going to even add it. But, it is great to know that you can assemble lasagna in a crockpot with uncooked noodles and they will cook beautifully. Give it a try.
Monday, October 18, 2010
November 2010 Meeting
Hello,
Our next meeting will be held on Wednesday, November 10th at 6:30 p.m. at DeeAnn's home.
The theme is Crockpot Creations.
We will be choosing the themes for next year's meetings so be sure to come with ideas on what you want to experiment with in 2011.
Hope to see you all there!
Wednesday, October 13, 2010
Pumpkin, Pumpkin Night
Memory brought Pumpkin Pappardelle from Healthystylemag.com
1 Tbsp chopped shallots
1 Tbsp minced garlic
2 Tbsp extra-virgin olive oil
1/2 cup diced calabaza or butternut squash
1 cup vegetable stock
3/4 cup canned pumpkin
Pinch ground cinnamon
Pinch sea salt
Pinch freshly ground blackpepper
6 oz. fresh pappardelle or fettuccine
4 tsp chopped macadamia nuts
2 Tbsp pomegranate concentrate
In a large sauté pan, sauté shallots and garlic in olive oil over medium heat until shallots are translucent. Add diced calabaza or butternut squash and sauté until tender.
Deglaze pan with vegetable stock. Add canned pumpkin, cinnamon, salt, and pepper and cook until heated through.
Boil pasta and stir into pumpkin mixture.
Evenly divide the pumpkin and pasta mixture in four bowls. Top each serving with 1 tsp macadamia nuts and 1/2 Tbsp pomegranate concentrate.
Cook's Note
Roasted and pureed fresh pumpkin, butternut squash, or sweet potatoes may be substituted for the canned pumpkin.
Sybil brought Pumpkin Orzo from Paula Deen
1 1/4 cups chicken broth
3/4 cup canned pumpkin
2 tablespoons butter
1 teaspoon honey
1 teaspoon balsamic vinegar
1/2 teaspoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup orzo
In a medium saucepan, combine the chicken broth, pumpkin, butter, honey, balsamic vinegar, ginger, salt, and pepper. Bring to a boil over medium-heat, then add the orzo. Reduce the heat to low, and simmer, stirring frequently, until the orzo is tender, about 15 minutes. Serve immediately.
AND Pumpkin Gooey Butter Cakes from Paula Deen
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
AND Pumpkin Cream Cheese Spread from Better Homes and Gardens
1 8-ounce package cream cheese, softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).
Mary brought Pumpkin and Black Bean soup from Rachael Ray
2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree (found often on the baking aisle)
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish
Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
DeeAnn brough Penne-Wise Pumpkin Pasta from Rachael Ray
Salt
1 pound whole wheat penne rigate
2 tablespoons extra-virgin olive oil (EVOO)
3 shallots, finely chopped
3 cloves garlic, grated
2 cups chicken broth
One 15-ounce can pure pumpkin puree
1/2 cup heavy cream
1 teaspoon hot pepper sauce
2 pinches ground cinnamon
1 pinch nutmeg
Pepper
7 leaves fresh sage, thinly sliced
Grated parmigiano-reggiano cheese, to pass around the table
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a medium skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.
Toss the pasta with the sauce and pass the parmigiano-reggiano around the table
and Cinnamon-Pumpkin Custard from Better Homes and Gardens
1 cup canned pumpkin
1/2 cup refrigerated or frozen egg product, thawed, or 2 slightly beaten eggs
1/3 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 12-ounce can (1 1/2 cups)evaporated milk
1/4 cup granulated sugar
In a medium bowl combine pumpkin, eggs, brown sugar, cinnamon, and allspice. Stir in evaporated milk. Pour into a 9-inch quiche dish.
Bake in a 300° oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill for at least 2 hours or up to 24 hours.
Before serving, let custard stand at room temperature for 20 minutes. Meanwhile, for caramelized sugar, in a heavy 8-inch skillet heat the granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Quickly drizzle caramelized sugar over the custard. Serve immediately.
Sharon brought Pumpkin Scones from Starbucks
2 Cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
1/2 Teaspoon salt
1/2 Teaspoon ground cinnamon
1/2 Teaspoon ground nutmeg
1/4 Teaspoon ground cloves
1/4 Teaspoon ground ginger
1/2 Cup canned pumpkin
3 Tablespoons half and half
1 Large egg
6 Tablespoons cold butter
PLAIN GLAZE
1 Cup plus 1 tablespoon powdered sugar
2 Tablespoons whole milk
SPICED ICING
1 Cup plus 3 Tablspoons powdered sugar
2 Tablespoons whole milk
1/4 Teaspoon ground cinnamon
1/8 Teaspoon ground nutmeg
1 Pinch ground ginger
1 Pinch ground cloves
Preheat oven to 425°F.
Scones:
Combine flour, sugar, baking powder, salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger in a large bowl.
In a separate bowl, whisk together pumpkin, half and half and egg.
Cut butter into cubes then add it to the dry ingredients. Use a pastry knife or a fork to combine butter with dry ingredients. Continue mixing until no chunks of butter are visible. You can also use a food processor: Pulse butter into dry ingredients until it is the texture of cornmeal or coarse sand.
Fold wet ingredients into dry ingredients, then form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle that is about 9 inches long and 3 inches wide. Use a large knife or a pizza wheel to slice the dough twice through the width, making three equal portions. cut those three slices diagonally so that you have 6 triangular slices of dough.
Bake for 14 to 16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper. Scones should begin to turn light brown.
Plain Glaze:
Combine ingredients in a medium bowl. Using an electric mixer on medium speed mix until smooth.
Brush a coating of the glaze over the top of each cooled scone.
Allow plain glaze to set up.
Spiced Icing:
Combine ingredients in a cleam bowl. Using an electric mixer on medium speed. mix until smooth. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour).
Makes 6 scones(or 12 mini's)
*Sharon had to add extra flour as the dough was too sticky!
Sprice brought Pumpkin Pasta
Laura brought Pumpkin Veggie Soup and Pumpkin Waffles
1 Tbsp chopped shallots
1 Tbsp minced garlic
2 Tbsp extra-virgin olive oil
1/2 cup diced calabaza or butternut squash
1 cup vegetable stock
3/4 cup canned pumpkin
Pinch ground cinnamon
Pinch sea salt
Pinch freshly ground blackpepper
6 oz. fresh pappardelle or fettuccine
4 tsp chopped macadamia nuts
2 Tbsp pomegranate concentrate
In a large sauté pan, sauté shallots and garlic in olive oil over medium heat until shallots are translucent. Add diced calabaza or butternut squash and sauté until tender.
Deglaze pan with vegetable stock. Add canned pumpkin, cinnamon, salt, and pepper and cook until heated through.
Boil pasta and stir into pumpkin mixture.
Evenly divide the pumpkin and pasta mixture in four bowls. Top each serving with 1 tsp macadamia nuts and 1/2 Tbsp pomegranate concentrate.
Cook's Note
Roasted and pureed fresh pumpkin, butternut squash, or sweet potatoes may be substituted for the canned pumpkin.
Sybil brought Pumpkin Orzo from Paula Deen
1 1/4 cups chicken broth
3/4 cup canned pumpkin
2 tablespoons butter
1 teaspoon honey
1 teaspoon balsamic vinegar
1/2 teaspoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup orzo
In a medium saucepan, combine the chicken broth, pumpkin, butter, honey, balsamic vinegar, ginger, salt, and pepper. Bring to a boil over medium-heat, then add the orzo. Reduce the heat to low, and simmer, stirring frequently, until the orzo is tender, about 15 minutes. Serve immediately.
AND Pumpkin Gooey Butter Cakes from Paula Deen
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
AND Pumpkin Cream Cheese Spread from Better Homes and Gardens
1 8-ounce package cream cheese, softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).
Mary brought Pumpkin and Black Bean soup from Rachael Ray
2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree (found often on the baking aisle)
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish
Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
DeeAnn brough Penne-Wise Pumpkin Pasta from Rachael Ray
Salt
1 pound whole wheat penne rigate
2 tablespoons extra-virgin olive oil (EVOO)
3 shallots, finely chopped
3 cloves garlic, grated
2 cups chicken broth
One 15-ounce can pure pumpkin puree
1/2 cup heavy cream
1 teaspoon hot pepper sauce
2 pinches ground cinnamon
1 pinch nutmeg
Pepper
7 leaves fresh sage, thinly sliced
Grated parmigiano-reggiano cheese, to pass around the table
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a medium skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.
Toss the pasta with the sauce and pass the parmigiano-reggiano around the table
and Cinnamon-Pumpkin Custard from Better Homes and Gardens
1 cup canned pumpkin
1/2 cup refrigerated or frozen egg product, thawed, or 2 slightly beaten eggs
1/3 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 12-ounce can (1 1/2 cups)evaporated milk
1/4 cup granulated sugar
In a medium bowl combine pumpkin, eggs, brown sugar, cinnamon, and allspice. Stir in evaporated milk. Pour into a 9-inch quiche dish.
Bake in a 300° oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill for at least 2 hours or up to 24 hours.
Before serving, let custard stand at room temperature for 20 minutes. Meanwhile, for caramelized sugar, in a heavy 8-inch skillet heat the granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Quickly drizzle caramelized sugar over the custard. Serve immediately.
Sharon brought Pumpkin Scones from Starbucks
2 Cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
1/2 Teaspoon salt
1/2 Teaspoon ground cinnamon
1/2 Teaspoon ground nutmeg
1/4 Teaspoon ground cloves
1/4 Teaspoon ground ginger
1/2 Cup canned pumpkin
3 Tablespoons half and half
1 Large egg
6 Tablespoons cold butter
PLAIN GLAZE
1 Cup plus 1 tablespoon powdered sugar
2 Tablespoons whole milk
SPICED ICING
1 Cup plus 3 Tablspoons powdered sugar
2 Tablespoons whole milk
1/4 Teaspoon ground cinnamon
1/8 Teaspoon ground nutmeg
1 Pinch ground ginger
1 Pinch ground cloves
Preheat oven to 425°F.
Scones:
Combine flour, sugar, baking powder, salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger in a large bowl.
In a separate bowl, whisk together pumpkin, half and half and egg.
Cut butter into cubes then add it to the dry ingredients. Use a pastry knife or a fork to combine butter with dry ingredients. Continue mixing until no chunks of butter are visible. You can also use a food processor: Pulse butter into dry ingredients until it is the texture of cornmeal or coarse sand.
Fold wet ingredients into dry ingredients, then form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle that is about 9 inches long and 3 inches wide. Use a large knife or a pizza wheel to slice the dough twice through the width, making three equal portions. cut those three slices diagonally so that you have 6 triangular slices of dough.
Bake for 14 to 16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper. Scones should begin to turn light brown.
Plain Glaze:
Combine ingredients in a medium bowl. Using an electric mixer on medium speed mix until smooth.
Brush a coating of the glaze over the top of each cooled scone.
Allow plain glaze to set up.
Spiced Icing:
Combine ingredients in a cleam bowl. Using an electric mixer on medium speed. mix until smooth. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour).
Makes 6 scones(or 12 mini's)
*Sharon had to add extra flour as the dough was too sticky!
Sprice brought Pumpkin Pasta
Laura brought Pumpkin Veggie Soup and Pumpkin Waffles
Monday, September 20, 2010
October's Meeting
The Recipe Pioneers will be making any new recipe made with pumpkin for the October meeting. Let's get creative and not just have desserts (although a few would be nice).
The meeting will be held on Wednesday, October 13th at 6:30 p.m. Memory Batton will be hosting the group in her home.
Hope to see you all there!
Friday, September 10, 2010
Soup and Sandwich Recipes
We had a blast this time! Memory kept us all laughing with her hilarious stories of newlywed bliss...teehee. The food was great too!
Sybil brought Benedictine Sandwiches from Paula Deen
1 medium cucumber
1 small onion, quartered
1 (8-ounce) package cream cheese, softened
1/2 teaspoon salt
Dash hot pepper sauce
1 drop green food coloring
Thinly sliced white bread
Mayonnaise
Parsley or watercress, for garnish
Peel cucumber and slice in half lengthwise; remove seeds with a small spoon. Place cucumber in a food processor and pulse about 5 times, until cucumber is minced. Place cucumber into a small glass mixing bowl.
Place onion in the food processor, pulsing until it is finely chopped. Add onion to cucumber. Add cream cheese and stir well with a spatula. Add salt, hot sauce, and food coloring.
With a round cookie or biscuit cutter, cut rounds out of bread slices. Spread a small amount of mayonnaise on bread rounds. Spread cheese mixture on half the rounds and top with another round. Garnish with a sprig of parsley or watercress.
AND Tortellini Soup from Rachel Ray
1 quart chicken stock
1 bag tortellini (16 ounces), dried or fresh, regular or whole grain
1 bunch spinach
Zest of 1 lemon
Freshly grated Parmigiano-Reggiano cheese
Place a medium pot over medium-high heat and bring the stock to a boil. Drop the tortellini into the pot and cook, according to the package directions. In the last 30seconds of cooking, add the spinach and lemon zest into the pot. Season with salt and pepper and garnish each serving with some freshly grated Parmigiano-Reggiano cheese.
Mary brought Quick Clam Chowder from America's Test Kitchen Family Cookbook
4 (6.5 ounce) cans minced clams
3 (8 ounce) bottles clam juice
4 ounces bacon (4 slices), minced
1 onion, chopped fine
2 garlic cloves, minced
1/4 cup all-purpose flour
1-1/2 pounds red potatoes (5 medium), scrubbed and cut into 1/2-inch pieces
2 bay leaves
1 tsp minced fresh thyme or 1/4 tsp dried
1 cup heavy cream
2 TBS minced fresh parsley
Salt and Pepper
Drain the clams, reserving the juice. Add the bottled juice to the reserved clam juice to measure 5 cups (if short after adding the 3 bottles, add water to make up the difference).
Cook the bacon in a large Dutch oven over medium heat until beginning to crisp, about 5 minutes. Stir in the onion and cook until the onion has softened and the bacon is crisp, about 5 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and coat the vegetables, about 1 minute. Gradually whisk in the 5 cups of clam broth. Stir in the potatoes, bay leaves, and thyme. Bring to a simmer and cook until the potatoes are tender, about 15 to 20 minutes.
Stir in the clams, cream, parsley. Return to a simmer briefly, then remove the heat. Discard the bay leaves and season with salt and pepper to taste.
DeeAnn brought Parmesan Potato Soup from Allrecipes.com
4 potatoes, cubed
3/4 cup chopped onion
1/2 cup all-purpose flour
1/2 teaspoon seasoning salt
1/4 teaspoon sage
4 1/2 cups chicken broth
1 cup grated Parmesan cheese
1/2 cup margarine
1/2 teaspoon dried basil
1/4 teaspoon celery salt
1/4 teaspoon onion salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
6 cups milk
12 slices crisp cooked bacon, crumbled
Cook the potatoes in boiling water until tender.
In a soup kettle, saute onion in butter or margarine until tender.
Stir in flour and spices. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Add potatoes, and return to a boil. Reduce heat, cover, and simmer for 10 minutes.
Stir in milk and cheese. Heat through. Stir in bacon.
AND Hawaiian Sandwiches from Allrecipes.com
16 slices bacon
8 slices toasted white bread
1 (20 ounce) can sliced pineapple, drained
8 slices Cheddar cheese
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
Place 8 slices of toast on a baking sheet. Place a slice of pineapple, two slices of bacon and a slice of cheese on each. Broil until cheese is melted. Serve hot.
Sybil brought Benedictine Sandwiches from Paula Deen
1 medium cucumber
1 small onion, quartered
1 (8-ounce) package cream cheese, softened
1/2 teaspoon salt
Dash hot pepper sauce
1 drop green food coloring
Thinly sliced white bread
Mayonnaise
Parsley or watercress, for garnish
Peel cucumber and slice in half lengthwise; remove seeds with a small spoon. Place cucumber in a food processor and pulse about 5 times, until cucumber is minced. Place cucumber into a small glass mixing bowl.
Place onion in the food processor, pulsing until it is finely chopped. Add onion to cucumber. Add cream cheese and stir well with a spatula. Add salt, hot sauce, and food coloring.
With a round cookie or biscuit cutter, cut rounds out of bread slices. Spread a small amount of mayonnaise on bread rounds. Spread cheese mixture on half the rounds and top with another round. Garnish with a sprig of parsley or watercress.
AND Tortellini Soup from Rachel Ray
1 quart chicken stock
1 bag tortellini (16 ounces), dried or fresh, regular or whole grain
1 bunch spinach
Zest of 1 lemon
Freshly grated Parmigiano-Reggiano cheese
Place a medium pot over medium-high heat and bring the stock to a boil. Drop the tortellini into the pot and cook, according to the package directions. In the last 30seconds of cooking, add the spinach and lemon zest into the pot. Season with salt and pepper and garnish each serving with some freshly grated Parmigiano-Reggiano cheese.
Mary brought Quick Clam Chowder from America's Test Kitchen Family Cookbook
4 (6.5 ounce) cans minced clams
3 (8 ounce) bottles clam juice
4 ounces bacon (4 slices), minced
1 onion, chopped fine
2 garlic cloves, minced
1/4 cup all-purpose flour
1-1/2 pounds red potatoes (5 medium), scrubbed and cut into 1/2-inch pieces
2 bay leaves
1 tsp minced fresh thyme or 1/4 tsp dried
1 cup heavy cream
2 TBS minced fresh parsley
Salt and Pepper
Drain the clams, reserving the juice. Add the bottled juice to the reserved clam juice to measure 5 cups (if short after adding the 3 bottles, add water to make up the difference).
Cook the bacon in a large Dutch oven over medium heat until beginning to crisp, about 5 minutes. Stir in the onion and cook until the onion has softened and the bacon is crisp, about 5 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and coat the vegetables, about 1 minute. Gradually whisk in the 5 cups of clam broth. Stir in the potatoes, bay leaves, and thyme. Bring to a simmer and cook until the potatoes are tender, about 15 to 20 minutes.
Stir in the clams, cream, parsley. Return to a simmer briefly, then remove the heat. Discard the bay leaves and season with salt and pepper to taste.
DeeAnn brought Parmesan Potato Soup from Allrecipes.com
4 potatoes, cubed
3/4 cup chopped onion
1/2 cup all-purpose flour
1/2 teaspoon seasoning salt
1/4 teaspoon sage
4 1/2 cups chicken broth
1 cup grated Parmesan cheese
1/2 cup margarine
1/2 teaspoon dried basil
1/4 teaspoon celery salt
1/4 teaspoon onion salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
6 cups milk
12 slices crisp cooked bacon, crumbled
Cook the potatoes in boiling water until tender.
In a soup kettle, saute onion in butter or margarine until tender.
Stir in flour and spices. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Add potatoes, and return to a boil. Reduce heat, cover, and simmer for 10 minutes.
Stir in milk and cheese. Heat through. Stir in bacon.
AND Hawaiian Sandwiches from Allrecipes.com
16 slices bacon
8 slices toasted white bread
1 (20 ounce) can sliced pineapple, drained
8 slices Cheddar cheese
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
Place 8 slices of toast on a baking sheet. Place a slice of pineapple, two slices of bacon and a slice of cheese on each. Broil until cheese is melted. Serve hot.
Friday, August 27, 2010
September Meeting of the Pioneers
Our September meeting will be: Soups AND Sandwiches. Please plan on bringing both to share.
We will meet on Wednesday, September 8th at 6:30 p.m. at Sybil's house.
BRING A FRIEND!
Wednesday, August 11, 2010
Delicious Fish and Seafood Night
Mary brought Broiled Tilapia Parmesan from Allrecipes.com
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Sharon brought Crab and Ricotta Cannelloni from Foodnetwork.com
1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup chopped fresh basil leaves
1 pound lump crabmeat
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Bechamel Sauce, recipe follows
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
Preheat oven to 350 degrees F.
Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
Bechamel Sauce:
5 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch freshly grated nutmeg
Sybil brought Shrimp and Wild Rice Casserole from Foodnetwork.com
1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper
Directions
Cook the rice according to package directions minus 1/4 cup water. Drain and cool.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325 degrees F.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
DeeAnn brought: Shrimp Salsa from Allrecipes.com
1/2 pound salad shrimp (DeeAnn used larger shrimp, cut up)
2 roma (plum) tomatoes, diced
1/2 red onion, diced
1/4 cup minced cilantro 1/4 cup fresh lime juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 clove garlic, minced
1. Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.
AND
No Fuss Peel n Eat Shrimp with Spicy Remoulade Sauce from Foodnetwork.com
1 pound large shell-on deveined shrimp (DeeAnn used peeled, cooked shrimp and only cooked for a few minutes on the stove)
1 1/2 tablespoons vegetable oil
1 tablespoon seafood seasoning (recommended: Old Bay)
Remoulade Sauce, recipe follows
Preheat oven to 350 degrees F.
Toss shrimp evenly in oil and seasoning and bake on a sheet tray for 10 to 12 minutes, flipping halfway through. Serve with Spicy Remoulade sauce as dip.
Spicy Remoulade Sauce:
1 1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce (recommended: Frank's Red Hot)
Special equipment: a food processor
Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.
Yield: 1 1/2 cups
Sprice brought Shrimp with Tomatoes and Chili Pepper
1/4 cup extra virgin olive oil
3 Tbs chopped onion
2 tsp chopped garlic
Chopped hot red chili pepper, to taste
3 Tbs chopped parsley
1-2/3 cups canned imported Italian plum tomatoes, cut up with their juice
Salt
1-1/2 to 2 pounds unshelled medium shrimp
Grilled or oven-browned slices of crusty bread
Put the olive oil and onion in a saute pan, turn on the heat to medium, and cook the onion until it becomes translucent. Add the garlic and chipped chili pepper. When the garlic becomes colored a paled gold, add the parsley, stir once or twice, then add the cup-up tomatoes with their juice together with liberal pinches of salt. Stir thoroughly to coat the tomatoes well, and adjust heat to cook at a steady simmer. Stir from time to time and cook for about 20 minutes, until the oil floats free from the tomatoes.
Shell the srhimp and remove their dark vein. Wash in several changes of cold water, then pat thoroughly dry with paper towels.
Add the shrimp to the simmering sauce, turning them 2 to 3 times to coat them well. Cover the pan and cook for about 2 to 3 minutes, depending on the thickness of the shrimp. Taste and correct for salt and chili pepper. Serve at once with crusty bread to dunk in the sauce.
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Sharon brought Crab and Ricotta Cannelloni from Foodnetwork.com
1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup chopped fresh basil leaves
1 pound lump crabmeat
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Bechamel Sauce, recipe follows
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
Preheat oven to 350 degrees F.
Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
Bechamel Sauce:
5 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch freshly grated nutmeg
Sybil brought Shrimp and Wild Rice Casserole from Foodnetwork.com
1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper
Directions
Cook the rice according to package directions minus 1/4 cup water. Drain and cool.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325 degrees F.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
DeeAnn brought: Shrimp Salsa from Allrecipes.com
1/2 pound salad shrimp (DeeAnn used larger shrimp, cut up)
2 roma (plum) tomatoes, diced
1/2 red onion, diced
1/4 cup minced cilantro 1/4 cup fresh lime juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 clove garlic, minced
1. Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.
AND
No Fuss Peel n Eat Shrimp with Spicy Remoulade Sauce from Foodnetwork.com
1 pound large shell-on deveined shrimp (DeeAnn used peeled, cooked shrimp and only cooked for a few minutes on the stove)
1 1/2 tablespoons vegetable oil
1 tablespoon seafood seasoning (recommended: Old Bay)
Remoulade Sauce, recipe follows
Preheat oven to 350 degrees F.
Toss shrimp evenly in oil and seasoning and bake on a sheet tray for 10 to 12 minutes, flipping halfway through. Serve with Spicy Remoulade sauce as dip.
Spicy Remoulade Sauce:
1 1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce (recommended: Frank's Red Hot)
Special equipment: a food processor
Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.
Yield: 1 1/2 cups
Sprice brought Shrimp with Tomatoes and Chili Pepper
1/4 cup extra virgin olive oil
3 Tbs chopped onion
2 tsp chopped garlic
Chopped hot red chili pepper, to taste
3 Tbs chopped parsley
1-2/3 cups canned imported Italian plum tomatoes, cut up with their juice
Salt
1-1/2 to 2 pounds unshelled medium shrimp
Grilled or oven-browned slices of crusty bread
Put the olive oil and onion in a saute pan, turn on the heat to medium, and cook the onion until it becomes translucent. Add the garlic and chipped chili pepper. When the garlic becomes colored a paled gold, add the parsley, stir once or twice, then add the cup-up tomatoes with their juice together with liberal pinches of salt. Stir thoroughly to coat the tomatoes well, and adjust heat to cook at a steady simmer. Stir from time to time and cook for about 20 minutes, until the oil floats free from the tomatoes.
Shell the srhimp and remove their dark vein. Wash in several changes of cold water, then pat thoroughly dry with paper towels.
Add the shrimp to the simmering sauce, turning them 2 to 3 times to coat them well. Cover the pan and cook for about 2 to 3 minutes, depending on the thickness of the shrimp. Taste and correct for salt and chili pepper. Serve at once with crusty bread to dunk in the sauce.
Saturday, July 17, 2010
Next Month's Meeting of the Pioneers
Hi All,
The August meeting of the Recipe Pioneers will be held on Wednesday, August 11th at 6:30 p.m. Sprice has offered us her home for the meeting.
The theme is: Fish and Seafood
I can't wait to see what everyone brings!
Thursday, July 15, 2010
Fruit Recipes from July's Meeting
Hi Everyone
We had some yummy fruit recipes last night at Penny's lovely home. Here they are:
Sybil brought: Impossibly Easy Raspberry Swirl Cheesecake from Betty Crocker
1/4 cup milk
2 teaspoons vanilla
2 eggs
3/4 cup sugar
1/4 cup Original Bisquick® mix
2 packages (8 oz each) cream cheese, cut into 16 pieces and softened
1 cup fresh raspberries
2 tablespoons sugar
1. Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, 3/4 cup sugar and the Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
2. In same blender, place 1/2 cup of the raspberries and 2 tablespoons sugar. Cover; blend on high speed 15 to 20 seconds or until smooth. Drop blended raspberry sauce by teaspoonfuls on top of cream cheese mixture. With a wooden skewer or toothpick, swirl sauce into cream cheese mixture.
3. Bake 28 to 32 minutes or until about 2 inches of edge of pie is set while center is still soft and wiggles slightly. Cool completely at room temperature, about 1 hour.
4. Refrigerate at least 4 hours. Garnish with remaining 1/2 cup raspberries. Store in refrigerator.
High Altitude (3500-6500 ft): Bake 30 to 34 minutes.
Nutrition Information:
1 Serving: Calories 340 (Calories from Fat 200); Total Fat 22g (Saturated Fat 13g, Trans Fat 1/2g); Cholesterol 115mg; Sodium 230mg; Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 24g); Protein 7g Percent Daily Value*: Vitamin A 15%; Vitamin C 4%; Calcium 6%; Iron 6% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 3 1/2 Fat Carbohydrate Choices: 2
DeeAnn brought: Banana Strawberry Quick Bread from Weight Watchers
2 cups flour
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp nutmeg
2 very ripe bananas, mashed (about 1 cup)
2/3 cup sugar (I used Splenda)
1/2 cup low-fat buttermilk
5 Tbs canola oil
1 tsp vanilla extract
1/2 cup strawberry jam
Preheat oven to 350 degrees. Spray a 4 x 8 inch loaf pan with nonstick pray and lightly dust with flour.
Combine the flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a large blow. Whisk together the bananas, eggs, sugar, buttermilk, oil and vanilla in a medium bowl until smooth. Add the banana mixture to the flour mixture and stir until well blended. Transfer 3 tablespoons of the batter to a small bowl; set aside. Pour the remaining batter into the pan. Whisk together the jam and the reserved 3 tablespoons batter. Spoon the jam mixture lengthwise along the center of the batter, leaving a 1/2 inch border at each end of the pan.
Bake until a toothpick inserted in the center of the loaf comes out clean, 55-60 minutes. Let cool in pan on a rack about 15 minutes. Remove from the pan and cool completely on the rack. Cut into 16 slices.
Per serving: 180 calories, 5 g fat, 1 g sat fat, 0 g trans fat, 27 mg chol, 156 mg sod, 31 g carb, 1 g fiber, 3 g protein, 26 mg calcium. Points: 4
Sprice brought: Watermelon Slushies from the Biggest Loser Family Cookbook
4 cups 1" cubes seedless watermelon, frozen
Place the frozen watermelon in a medium glass or plastic mixing bowl. Using a potato masher, mash the watermelon until it becomes slushy in texture. Divide among 4 dessert bowls and serve immediately.
46 calories, less than 1 g protein, 11 g carbohydrates, trace fate, 0mg cholesterol, less than 1 g fiber, 2 mg sodium
We had some yummy fruit recipes last night at Penny's lovely home. Here they are:
Sybil brought: Impossibly Easy Raspberry Swirl Cheesecake from Betty Crocker
1/4 cup milk
2 teaspoons vanilla
2 eggs
3/4 cup sugar
1/4 cup Original Bisquick® mix
2 packages (8 oz each) cream cheese, cut into 16 pieces and softened
1 cup fresh raspberries
2 tablespoons sugar
1. Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, 3/4 cup sugar and the Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
2. In same blender, place 1/2 cup of the raspberries and 2 tablespoons sugar. Cover; blend on high speed 15 to 20 seconds or until smooth. Drop blended raspberry sauce by teaspoonfuls on top of cream cheese mixture. With a wooden skewer or toothpick, swirl sauce into cream cheese mixture.
3. Bake 28 to 32 minutes or until about 2 inches of edge of pie is set while center is still soft and wiggles slightly. Cool completely at room temperature, about 1 hour.
4. Refrigerate at least 4 hours. Garnish with remaining 1/2 cup raspberries. Store in refrigerator.
High Altitude (3500-6500 ft): Bake 30 to 34 minutes.
Nutrition Information:
1 Serving: Calories 340 (Calories from Fat 200); Total Fat 22g (Saturated Fat 13g, Trans Fat 1/2g); Cholesterol 115mg; Sodium 230mg; Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 24g); Protein 7g Percent Daily Value*: Vitamin A 15%; Vitamin C 4%; Calcium 6%; Iron 6% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 3 1/2 Fat Carbohydrate Choices: 2
DeeAnn brought: Banana Strawberry Quick Bread from Weight Watchers
2 cups flour
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp nutmeg
2 very ripe bananas, mashed (about 1 cup)
2/3 cup sugar (I used Splenda)
1/2 cup low-fat buttermilk
5 Tbs canola oil
1 tsp vanilla extract
1/2 cup strawberry jam
Preheat oven to 350 degrees. Spray a 4 x 8 inch loaf pan with nonstick pray and lightly dust with flour.
Combine the flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a large blow. Whisk together the bananas, eggs, sugar, buttermilk, oil and vanilla in a medium bowl until smooth. Add the banana mixture to the flour mixture and stir until well blended. Transfer 3 tablespoons of the batter to a small bowl; set aside. Pour the remaining batter into the pan. Whisk together the jam and the reserved 3 tablespoons batter. Spoon the jam mixture lengthwise along the center of the batter, leaving a 1/2 inch border at each end of the pan.
Bake until a toothpick inserted in the center of the loaf comes out clean, 55-60 minutes. Let cool in pan on a rack about 15 minutes. Remove from the pan and cool completely on the rack. Cut into 16 slices.
Per serving: 180 calories, 5 g fat, 1 g sat fat, 0 g trans fat, 27 mg chol, 156 mg sod, 31 g carb, 1 g fiber, 3 g protein, 26 mg calcium. Points: 4
Sprice brought: Watermelon Slushies from the Biggest Loser Family Cookbook
4 cups 1" cubes seedless watermelon, frozen
Place the frozen watermelon in a medium glass or plastic mixing bowl. Using a potato masher, mash the watermelon until it becomes slushy in texture. Divide among 4 dessert bowls and serve immediately.
46 calories, less than 1 g protein, 11 g carbohydrates, trace fate, 0mg cholesterol, less than 1 g fiber, 2 mg sodium
Wednesday, June 9, 2010
July's Meeting of the Pioneers
Theme: Fruit Galore
What does that mean?
Fruit salad, fruit pie, fruit bread, fruitcake, fruit kabobs, fruit marinades, fruit drinks, fruit pizza, fruit, fruit, fruit.
Try a new recipe that has fruit as one of the main ingredients and bring it to share on Wednesday, July 14th.
The meeting will be held at Penny's home and it starts at 6:30 p.m.
Be sure to email the recipe to DeeAnn to be posted on this blog.
Hope to see you all there!
June's Salads and Breads
Penny made: Maraschino Cherry Almond Bread from Taste of Home Contest Winning Annual Recipes 2010
1 jar (10 oz) maraschino cherries
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup slivered almonds
ALMOND BUTTER
1/2 cup butter, softened
1 Tbsp slivered almonds, finely chopped
1/2 tsp almond extract
Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters, blot dry and set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture alternately with reserved juice. Fold in the cherries and almonds.
Pour into greased 9x5 loaf pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
In a small bowl, combine almond butter ingredients. Serve with bread.
AND
Quilt-Topped Corn Bread from Taste of Home Contest Winning Annual Recipes 2010
2 cans (4 oz each) whole green chilies
1 large sweet red pepper
2 packages (8.5 oz each) corn bread/muffin mix
1 can (14.75 oz) cream-style corn
1 an (11 oz) Mexicorn, drained
1 cup (4 oz) shredded reduced-fat cheddar cheese
2/3 cup water
1 egg, lightly beaten
1/4 cup egg substitute
Coat two 9-inch round baking pans with cooking spray. Slice green chilies in half lengthwise; pat dry. Place six chili halves skin side down in a starburst pattern in each pan. Cut the red pepper into twelve 1/4 inch slices and to 1 inch circles. Place slices between the chilies and circles in the center.
Place corn bread mix in a large bowl. Combine the corn, Mexicorn, cheese, water, egg and egg substitute; stir into corn bread mix just until moistened. Pour into prepared pans.
Bake at 425 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto serving plates.
Sybil made: Buffalo Chicken Salad from Family Circle Magazine
Coat nonstick skillet with cooking spray. Cook 1 lb. chicken tenders in skillet over medium heat about 8 minutes, flipping halfway through, or until cooked through; remove from heat and stir together with 3 TBS. hot sauce (such as Frank’s).
In small bowl, stir together ½ cup crumbled blue cheese, 3 Tbls. sour cream, 3 Tbls. milk, 3 Tbls. mayonnaise.
Combine 1 cup chopped romaine lettuce hearts and ½ head iceberg lettuce in a large serving bowl and add 2 stalks celery cut into ¼ x 2 inch matchsticks, and 1 cup shredded carrots.
Drizzle dressing over salad. Toss well to combine. Top with chicken.
Serves 4
AND
Oatmeal Strawberry Bread from AllRecipes.com
3 cups flour
1 tsp. salt
1 ½ cups rolled oats
1 ½ cups vegetable oil
2 cups white sugar
4 eggs
1 Tbls. ground cinnamon
1 ¼ pounds fresh strawberries, sliced
2 tsp. baking powder
¼ cup rolled oats
Preheat oven to 350 degrees. Grease two 7 x 3 inch loaf pans.
Stir together the flour, 1 ½ cups rolled oats, sugar, cinnamon, baking powder, and salt in large mixing bowl; in another bowl whisk together the vegetable oil and eggs; stir into flour mixture until moistened. Fold in strawberries. Pour into the prepared loaf pans, and sprinkle the tops with the remaining ¼ cup of rolled oats.
Bake in the preheated oven 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool the bread in the pans for 5 minutes before cooling completely on wire rack.
DeeAnn made:
PEANUT-NOODLE SALAD from MyRecipes.com
This can be easily halved for a weeknight side dish. Serve chilled or at room temperature.
2 large cucumbers
1 cup soy sauce
1/2 cup coconut milk
1/2 cup rice wine vinegar
1/2 cup chunky peanut butter
4 garlic cloves, minced
1 teaspoon sesame oil
1/2 to 1 teaspoon dried crushed red pepper
1/2 teaspoon salt
1 (16-ounce) package soba noodles or angel hair pasta, cooked
1 (8-ounce) package shredded fresh carrot
6 green onions, cut diagonally into 1 1/2-inch pieces
Peel cucumbers; cut in half lengthwise, removing and discarding seeds. Cut cucumber halves into half-moon-shaped slices.
Whisk together soy sauce and next 7 ingredients in a large bowl; add cucumber, pasta, carrot, and onions, tossing to coat. Cover and chill 8 hours, if desired.
AND
BACON PEA RANCH SALAD from AllRecipes.com
4 slices bacon
1 quart water
1 (16 ounce) package frozen green peas 1/3 cup chopped onions
1/2 cup Ranch dressing
1/2 cup shredded Cheddar cheese
1. Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
2. Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
3. In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving
Judy made a yummy fruit salad.
1 jar (10 oz) maraschino cherries
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup slivered almonds
ALMOND BUTTER
1/2 cup butter, softened
1 Tbsp slivered almonds, finely chopped
1/2 tsp almond extract
Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters, blot dry and set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture alternately with reserved juice. Fold in the cherries and almonds.
Pour into greased 9x5 loaf pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
In a small bowl, combine almond butter ingredients. Serve with bread.
AND
Quilt-Topped Corn Bread from Taste of Home Contest Winning Annual Recipes 2010
2 cans (4 oz each) whole green chilies
1 large sweet red pepper
2 packages (8.5 oz each) corn bread/muffin mix
1 can (14.75 oz) cream-style corn
1 an (11 oz) Mexicorn, drained
1 cup (4 oz) shredded reduced-fat cheddar cheese
2/3 cup water
1 egg, lightly beaten
1/4 cup egg substitute
Coat two 9-inch round baking pans with cooking spray. Slice green chilies in half lengthwise; pat dry. Place six chili halves skin side down in a starburst pattern in each pan. Cut the red pepper into twelve 1/4 inch slices and to 1 inch circles. Place slices between the chilies and circles in the center.
Place corn bread mix in a large bowl. Combine the corn, Mexicorn, cheese, water, egg and egg substitute; stir into corn bread mix just until moistened. Pour into prepared pans.
Bake at 425 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto serving plates.
Sybil made: Buffalo Chicken Salad from Family Circle Magazine
Coat nonstick skillet with cooking spray. Cook 1 lb. chicken tenders in skillet over medium heat about 8 minutes, flipping halfway through, or until cooked through; remove from heat and stir together with 3 TBS. hot sauce (such as Frank’s).
In small bowl, stir together ½ cup crumbled blue cheese, 3 Tbls. sour cream, 3 Tbls. milk, 3 Tbls. mayonnaise.
Combine 1 cup chopped romaine lettuce hearts and ½ head iceberg lettuce in a large serving bowl and add 2 stalks celery cut into ¼ x 2 inch matchsticks, and 1 cup shredded carrots.
Drizzle dressing over salad. Toss well to combine. Top with chicken.
Serves 4
AND
Oatmeal Strawberry Bread from AllRecipes.com
3 cups flour
1 tsp. salt
1 ½ cups rolled oats
1 ½ cups vegetable oil
2 cups white sugar
4 eggs
1 Tbls. ground cinnamon
1 ¼ pounds fresh strawberries, sliced
2 tsp. baking powder
¼ cup rolled oats
Preheat oven to 350 degrees. Grease two 7 x 3 inch loaf pans.
Stir together the flour, 1 ½ cups rolled oats, sugar, cinnamon, baking powder, and salt in large mixing bowl; in another bowl whisk together the vegetable oil and eggs; stir into flour mixture until moistened. Fold in strawberries. Pour into the prepared loaf pans, and sprinkle the tops with the remaining ¼ cup of rolled oats.
Bake in the preheated oven 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool the bread in the pans for 5 minutes before cooling completely on wire rack.
DeeAnn made:
PEANUT-NOODLE SALAD from MyRecipes.com
This can be easily halved for a weeknight side dish. Serve chilled or at room temperature.
2 large cucumbers
1 cup soy sauce
1/2 cup coconut milk
1/2 cup rice wine vinegar
1/2 cup chunky peanut butter
4 garlic cloves, minced
1 teaspoon sesame oil
1/2 to 1 teaspoon dried crushed red pepper
1/2 teaspoon salt
1 (16-ounce) package soba noodles or angel hair pasta, cooked
1 (8-ounce) package shredded fresh carrot
6 green onions, cut diagonally into 1 1/2-inch pieces
Peel cucumbers; cut in half lengthwise, removing and discarding seeds. Cut cucumber halves into half-moon-shaped slices.
Whisk together soy sauce and next 7 ingredients in a large bowl; add cucumber, pasta, carrot, and onions, tossing to coat. Cover and chill 8 hours, if desired.
AND
BACON PEA RANCH SALAD from AllRecipes.com
4 slices bacon
1 quart water
1 (16 ounce) package frozen green peas 1/3 cup chopped onions
1/2 cup Ranch dressing
1/2 cup shredded Cheddar cheese
1. Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
2. Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
3. In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving
Judy made a yummy fruit salad.
Friday, May 14, 2010
June Meeting of the Pioneers
The theme for our June meeting is Breads and Salads. Bring one of each and be sure they are new recipes that you have never tried before.
We will be meeting at DeeAnn's new home. The meeting starts at 6:30 p.m.
Breakfast Foods Recipes
It was another great meeting of the Pioneers. Thank you so much Sprice for sharing you home with us this month.
Sprice made Healthy Granola
Serves 40, 20 cups (I halved the recipe)
10 c old fashioned rolled oats
1/2 c wheat germ
1/2 c milled flax seed
1/2 lb unsweetened dried shredded coconut
1 c sesame seed
1 1/2 c slivered almonds
1 1/2 c chopped pecans
1 c brown sugar substitute (or regular brown sugar)
1 1/2 c water
3/4 c canola oil
1/2 c honey
1/2 c sorghum (molasses can be used but the sorghum produces a lighter flavor)
1 1/2 t salt
2 t cinnamon
1 T vanilla
2 c dried fruit (combination of raisins, blueberries, cranberries, ect.)
1. Preheat oven to 300 degrees.
2. In a large bowl combine oats, wheat germ, flax seed, coconut, sesame seeds and nuts, mixing well.
3. In a large saucepan, combine the brown sugar, water, oil, honey, sorghum, salt, cinnamon and vanilla.
4. Heat until thoroughly mixed; do not boil.
5. Pour the syrup over dry ingredients and stir until coated well.
6. Spread into five 13x9x1 jelly roll pans.
7. Bake 20-30 minutes, stirring occasionally.
8. For a crunchier texture, bake an additional 10-15 minutes.
9. Cool mixture and add dried fruit.
10. Store in airtight container in a cool dry place.
11. Will keep up to 6 months; but it doesn't make it that long in our house.
AND
Banana Walnut Muffins
Preheat the oven to 375 degrees. Grease a standard 12-muffin pan or line with paper liners. Whisk together thoroughly;
1 1/2 c all -purpose flour
1/2 c whole wheat flour
2 t baking powder
1/2 t baking soda
1/4 t salt
1 t ground cinnamon
1/8 t ground nutmeg
Stir in:
2/3 c coarsely chopped walnuts
Whisk together in a large bowl:
1 large egg
3/4 c packed light brown sugar
1 1/3 c mashed ripe bananas (2 to 3)
1/3 c vegetable oil
1 t vanilla
Add the flour mixture and fold just until the dry ingredients are moistened. Do not over mix; the batter should not be smooth Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 14 to 16 min. Let cool for 2 to 3 mins before removing from the pan. If not serving hot, let cool on a rack. Serve preferably the day they are baked.
Sharon brought Breakfast Hash Brown Casserole from Love To Know Recipes
1 lb. sausage
9 large eggs, slightly beaten
3/4 cup milk
4 tablespoons melted butter (or 2 tablespoons olive oil and 2 tablespoons buter)
24 oz. pkg. hash browns
8 oz. shredded cheddar cheese
Preheat oven to 350°F.
If incased, cut up sausage meat and discard casings.
Layer sausage on bottom of a greased 9"x13" pan.
Beat eggs, and combine with milk and melted butter. Pour milk mixture over sausage.
Add hash browns and top with shredded cheese.
Bake for approximately 60 minutes
AND
Turkey Sausage Patties from KitchenDaily.com
2 1/2 tsp sage, ground
1/4 tsp salt (optional)
1 tsp black pepper (optional)
3/4 tsp dried marjoram
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/2 tsp dry mustard
1 tsp hot red pepper flakes
1/4 cup water, warm
1 1/2 lb ground turkey
In warm water, mix all the spices together. Then add the meat to the mixture. To develop flavor, refrigerate meat for up to 12 hours.
Shape the meat into 24 circular patties. In a non-stick pan, fry each patty for 3-4 minutes on each side.
Sybil brought French Toast Cups with Fresh Fruit and Cream from Rachel Ray
Nonstick cooking spray
3 eggs
1 tablespoon milk
2 teaspoons cinnamon
Dash of vanilla extract (optional)
Dash of fresh nutmeg (optional)
8 slices white or wheat sandwich bread
1 pint fresh berries, such as strawberries, blueberries, blackberries or raspberries
Whipped cream
Pre-heat the oven to 375ºF.
Spray the inside of each cup of a 6-cup muffin tin with nonstick cooking spray and set aside.
In a medium size mixing bowl, whisk together the eggs, milk, cinnamon, vanilla and nutmeg. Cut slits in each slice of bread from the middle of the slice to each corner – this will make it easier to put the slices in the muffin cups without tearing.
Dip each slice of bread in the egg mixture, then lightly press them into the cups of the muffin tin, overlapping the pieces where you cut the slits to make them fit into the cup without tearing.
Bake the French toast cups for 12-14 minutes, until they're light golden brown.
Allow the cups to cool slightly in the muffin tin before removing them. To serve, arrange the cups on a platter and fill each one with fresh fruit and top with whipped cream.
Sherry brought Ham 'n' Swiss Rolls from Allrecipes.com
1 (8 ounce) package refrigerated crescent rolls
1 cup diced fully cooked ham
3/4 cup finely shredded Swiss cheese
1 1/2 teaspoons prepared mustard
1 teaspoon finely chopped onion
Separate crescent rolls into eight triangles. Combine the ham, cheese, mustard and onion; place 2 tablespoons in the center of each triangle. Fold points toward center and pinch edges to seal. Place on a lightly greased baking sheet. Bake at 375 degrees F for 11-13 minutes or until lightly browned.
DeeAnn brought Slow Cooker Fruit, Nuts, and Spice Oatmeal from Allrecipes.com
2 cups steel cut oats
2 cups diced apple
1 cup dried cranberries
1/2 cup slivered almonds
1/2 cup chopped pecans
3 cups water
1 cup milk
1 tablespoon ground cinnamon
1 teaspoon pumpkin pie spice
2 teaspoons butter
Combine the oats, apple, cranberries, almonds, pecans, water, milk, cinnamon, pumpkin pie spice, and butter in a slow cooker. Cook on Low overnight or 8 hours.
Sprice made Healthy Granola
Serves 40, 20 cups (I halved the recipe)
10 c old fashioned rolled oats
1/2 c wheat germ
1/2 c milled flax seed
1/2 lb unsweetened dried shredded coconut
1 c sesame seed
1 1/2 c slivered almonds
1 1/2 c chopped pecans
1 c brown sugar substitute (or regular brown sugar)
1 1/2 c water
3/4 c canola oil
1/2 c honey
1/2 c sorghum (molasses can be used but the sorghum produces a lighter flavor)
1 1/2 t salt
2 t cinnamon
1 T vanilla
2 c dried fruit (combination of raisins, blueberries, cranberries, ect.)
1. Preheat oven to 300 degrees.
2. In a large bowl combine oats, wheat germ, flax seed, coconut, sesame seeds and nuts, mixing well.
3. In a large saucepan, combine the brown sugar, water, oil, honey, sorghum, salt, cinnamon and vanilla.
4. Heat until thoroughly mixed; do not boil.
5. Pour the syrup over dry ingredients and stir until coated well.
6. Spread into five 13x9x1 jelly roll pans.
7. Bake 20-30 minutes, stirring occasionally.
8. For a crunchier texture, bake an additional 10-15 minutes.
9. Cool mixture and add dried fruit.
10. Store in airtight container in a cool dry place.
11. Will keep up to 6 months; but it doesn't make it that long in our house.
AND
Banana Walnut Muffins
Preheat the oven to 375 degrees. Grease a standard 12-muffin pan or line with paper liners. Whisk together thoroughly;
1 1/2 c all -purpose flour
1/2 c whole wheat flour
2 t baking powder
1/2 t baking soda
1/4 t salt
1 t ground cinnamon
1/8 t ground nutmeg
Stir in:
2/3 c coarsely chopped walnuts
Whisk together in a large bowl:
1 large egg
3/4 c packed light brown sugar
1 1/3 c mashed ripe bananas (2 to 3)
1/3 c vegetable oil
1 t vanilla
Add the flour mixture and fold just until the dry ingredients are moistened. Do not over mix; the batter should not be smooth Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 14 to 16 min. Let cool for 2 to 3 mins before removing from the pan. If not serving hot, let cool on a rack. Serve preferably the day they are baked.
Sharon brought Breakfast Hash Brown Casserole from Love To Know Recipes
1 lb. sausage
9 large eggs, slightly beaten
3/4 cup milk
4 tablespoons melted butter (or 2 tablespoons olive oil and 2 tablespoons buter)
24 oz. pkg. hash browns
8 oz. shredded cheddar cheese
Preheat oven to 350°F.
If incased, cut up sausage meat and discard casings.
Layer sausage on bottom of a greased 9"x13" pan.
Beat eggs, and combine with milk and melted butter. Pour milk mixture over sausage.
Add hash browns and top with shredded cheese.
Bake for approximately 60 minutes
AND
Turkey Sausage Patties from KitchenDaily.com
2 1/2 tsp sage, ground1/4 tsp salt (optional)
1 tsp black pepper (optional)
3/4 tsp dried marjoram
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/2 tsp dry mustard
1 tsp hot red pepper flakes
1/4 cup water, warm
1 1/2 lb ground turkey
In warm water, mix all the spices together. Then add the meat to the mixture. To develop flavor, refrigerate meat for up to 12 hours.
Shape the meat into 24 circular patties. In a non-stick pan, fry each patty for 3-4 minutes on each side.
Sybil brought French Toast Cups with Fresh Fruit and Cream from Rachel Ray
Nonstick cooking spray
3 eggs
1 tablespoon milk
2 teaspoons cinnamon
Dash of vanilla extract (optional)
Dash of fresh nutmeg (optional)
8 slices white or wheat sandwich bread
1 pint fresh berries, such as strawberries, blueberries, blackberries or raspberries
Whipped cream
Pre-heat the oven to 375ºF.
Spray the inside of each cup of a 6-cup muffin tin with nonstick cooking spray and set aside.
In a medium size mixing bowl, whisk together the eggs, milk, cinnamon, vanilla and nutmeg. Cut slits in each slice of bread from the middle of the slice to each corner – this will make it easier to put the slices in the muffin cups without tearing.
Dip each slice of bread in the egg mixture, then lightly press them into the cups of the muffin tin, overlapping the pieces where you cut the slits to make them fit into the cup without tearing.
Bake the French toast cups for 12-14 minutes, until they're light golden brown.
Allow the cups to cool slightly in the muffin tin before removing them. To serve, arrange the cups on a platter and fill each one with fresh fruit and top with whipped cream.
Sherry brought Ham 'n' Swiss Rolls from Allrecipes.com
1 (8 ounce) package refrigerated crescent rolls
1 cup diced fully cooked ham
3/4 cup finely shredded Swiss cheese
1 1/2 teaspoons prepared mustard
1 teaspoon finely chopped onion
Separate crescent rolls into eight triangles. Combine the ham, cheese, mustard and onion; place 2 tablespoons in the center of each triangle. Fold points toward center and pinch edges to seal. Place on a lightly greased baking sheet. Bake at 375 degrees F for 11-13 minutes or until lightly browned.
DeeAnn brought Slow Cooker Fruit, Nuts, and Spice Oatmeal from Allrecipes.com
2 cups steel cut oats
2 cups diced apple
1 cup dried cranberries
1/2 cup slivered almonds
1/2 cup chopped pecans
3 cups water
1 cup milk
1 tablespoon ground cinnamon
1 teaspoon pumpkin pie spice
2 teaspoons butter
Combine the oats, apple, cranberries, almonds, pecans, water, milk, cinnamon, pumpkin pie spice, and butter in a slow cooker. Cook on Low overnight or 8 hours.
Wednesday, May 12, 2010
Tonite's Meeting
Sorry I have been bad about updating. We are in the middle of a move right now.
Tonite's meeting is at Sprice's home and the theme is:Breakfast foods. Hope to see you all there!
Tonite's meeting is at Sprice's home and the theme is:Breakfast foods. Hope to see you all there!
Thursday, April 1, 2010
Our Next Meeting - April 14th
Theme: Trip Around the World
Make a new recipe from some country other than the United States.
Where: Sybil's home
Time: 6:30 p.m.
See you all there! Be sure and come hungry and either email me a copy of the recipe or bring a copy to the meeting.
Make a new recipe from some country other than the United States.
Where: Sybil's home
Time: 6:30 p.m.
See you all there! Be sure and come hungry and either email me a copy of the recipe or bring a copy to the meeting.
Wednesday, March 10, 2010
March Meeting of the Pioneers
Sybil brought Peach Crisp recipe came from her friend Susan Peterson
2 quart jars sliced peaches, drained
1 ½ cups brown sugar
1 cups flour
1 cups oatmeal
1 ½ tsp. cinnamon
½ cup chopped nuts
¾ cup butter, softened
Put peaches into 13 x 9 inch pan. Mix remaining ingredients with a pastry blender. Sprinkle on top of peaches. Bake at 350° for 30-40 minutes.
Serves 6-8
The original recipe is for:
Apple Crisp
1 gallon canned apples, drained
3 cups brown sugar
2 cups flour
2 cups oatmeal
3 tsp. cinnamon
1 cup chopped nuts
1 ½ cups butter, softened
Pour apples into a large 11 ½ x 17 ½ inch pan. Mix remaining ingredients with a pastry blender. Sprinkle on top of peaches. Bake at 350° for 45-55 minutes.
Serves 15
Mary brought Granola a recipe she received from her friend Carol
2 cups old fashioned oats
1 cup shredded coconut
1/2 cup wheat germ or flax seed
1-1/2 cups chopped walnuts or almonds
1 tsp salt
1 (14 oz) can sweetened condensed milk
1/4 cup oil
1-1/2 cups raisins
Combine oats, wheat germ, nuts and salt. Stir in condensed milk; add oil and mix thoroughly. Spread mixture on shallow baking pan, lined with foil which has been sprayed with oil.
Bake in 300 degree oven, stirring occasionally for 1 hour or until golden. Remove from oven. Stir in raisins while still warm. Store in tightly covered container.
Makes 8 cups.
DeeAnn brought Hearty Turkey Cannellini Chili from Rice A Roni
1 pound ground turkey or ground beef
1 (6.9-ounce) package RICE-A-RONI® Chicken Flavor
2 tablespoons margarine, butter or spread with no trans fat
1 (14-1/2-ounce) can diced tomatoes with garlic and onion, undrained
1 tablespoon chili powder
1 (15-ounce) can cannellini beans, drained and rinsed
In large skillet over medium-high heat, cook ground turkey until no longer pink. Remove from skillet; drain. Set aside.
In same skillet over medium heat, saute rice-vermicelli mix with margarine until vermicelli is golden brown.
Slowly stir in 2-1/4 cups water, tomatoes, Special Seasonings and chili powder; bring to a boil. Reduce heat to low. Cover; simmer 10 minutes.
Stir in beans and turkey; return to a simmer. Cover; simmer 5 to 7 more minutes or until rice is tender.
NOTE: If I make it again I would add another can of tomatoes.
DeeAnn also brought Baked Oatmeal from Allrecipes.com
1/2 cup vegetable oil
3/4 cup white sugar
2 eggs
1 cup milk
1/2 teaspoon salt
1 tablespoon baking powder
3 cups quick cooking oats
1/2 cup raisins 2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven until firm, about 35 minutes. Serve hot.
Cei brought Tamale Pie from Bishops Storehouse cookbook.
1 lb hamburger (I used ground turkey)
1 c chopped green pepper
1 chopped onion
1 clove garlic, minced
1 16oz can tomatoes
1 6oz can tomato paste
1 12oz can corn, drained
1 can sliced ripe olives (optional)
1 T sugar
1 tsp salt
A dash of pepper
1 1/2 c sharp cheddar cheese (grated)
3 c cold milk
1 c yellow corn meal
1 tsp salt
1 T butter
Brown the first 4 ingredients together. Drain the fat and add tomatoes, tomato paste, corn, olives, sugar, salt, chili powder and pepper. Simmer 20 minutes, utnil thick. Add cheese and stir until melted. Pour into 9x13 baking dish. Make corn meal topping by heating milk in double boiler, add salt and slowly stir in corn meal. Cook and stir until thick (about 20 minutes); add butter and spread over top of meat mixture. Bake at 375 for 40 minutes. Serves 8-10
Birdie brought Tuna Salad
2 quart jars sliced peaches, drained
1 ½ cups brown sugar
1 cups flour
1 cups oatmeal
1 ½ tsp. cinnamon
½ cup chopped nuts
¾ cup butter, softened
Put peaches into 13 x 9 inch pan. Mix remaining ingredients with a pastry blender. Sprinkle on top of peaches. Bake at 350° for 30-40 minutes.
Serves 6-8
The original recipe is for:
Apple Crisp
1 gallon canned apples, drained
3 cups brown sugar
2 cups flour
2 cups oatmeal
3 tsp. cinnamon
1 cup chopped nuts
1 ½ cups butter, softened
Pour apples into a large 11 ½ x 17 ½ inch pan. Mix remaining ingredients with a pastry blender. Sprinkle on top of peaches. Bake at 350° for 45-55 minutes.
Serves 15
Mary brought Granola a recipe she received from her friend Carol
2 cups old fashioned oats
1 cup shredded coconut
1/2 cup wheat germ or flax seed
1-1/2 cups chopped walnuts or almonds
1 tsp salt
1 (14 oz) can sweetened condensed milk
1/4 cup oil
1-1/2 cups raisins
Combine oats, wheat germ, nuts and salt. Stir in condensed milk; add oil and mix thoroughly. Spread mixture on shallow baking pan, lined with foil which has been sprayed with oil.
Bake in 300 degree oven, stirring occasionally for 1 hour or until golden. Remove from oven. Stir in raisins while still warm. Store in tightly covered container.
Makes 8 cups.
DeeAnn brought Hearty Turkey Cannellini Chili from Rice A Roni
1 pound ground turkey or ground beef
1 (6.9-ounce) package RICE-A-RONI® Chicken Flavor
2 tablespoons margarine, butter or spread with no trans fat
1 (14-1/2-ounce) can diced tomatoes with garlic and onion, undrained
1 tablespoon chili powder
1 (15-ounce) can cannellini beans, drained and rinsed
In large skillet over medium-high heat, cook ground turkey until no longer pink. Remove from skillet; drain. Set aside.
In same skillet over medium heat, saute rice-vermicelli mix with margarine until vermicelli is golden brown.
Slowly stir in 2-1/4 cups water, tomatoes, Special Seasonings and chili powder; bring to a boil. Reduce heat to low. Cover; simmer 10 minutes.
Stir in beans and turkey; return to a simmer. Cover; simmer 5 to 7 more minutes or until rice is tender.
NOTE: If I make it again I would add another can of tomatoes.
DeeAnn also brought Baked Oatmeal from Allrecipes.com
1/2 cup vegetable oil
3/4 cup white sugar
2 eggs
1 cup milk
1/2 teaspoon salt
1 tablespoon baking powder
3 cups quick cooking oats
1/2 cup raisins 2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven until firm, about 35 minutes. Serve hot.
Cei brought Tamale Pie from Bishops Storehouse cookbook.
1 lb hamburger (I used ground turkey)
1 c chopped green pepper
1 chopped onion
1 clove garlic, minced
1 16oz can tomatoes
1 6oz can tomato paste
1 12oz can corn, drained
1 can sliced ripe olives (optional)
1 T sugar
1 tsp salt
A dash of pepper
1 1/2 c sharp cheddar cheese (grated)
3 c cold milk
1 c yellow corn meal
1 tsp salt
1 T butter
Brown the first 4 ingredients together. Drain the fat and add tomatoes, tomato paste, corn, olives, sugar, salt, chili powder and pepper. Simmer 20 minutes, utnil thick. Add cheese and stir until melted. Pour into 9x13 baking dish. Make corn meal topping by heating milk in double boiler, add salt and slowly stir in corn meal. Cook and stir until thick (about 20 minutes); add butter and spread over top of meat mixture. Bake at 375 for 40 minutes. Serves 8-10
Birdie brought Tuna Salad
Saturday, February 20, 2010
March's Meeting of the Pioneers
We will be meeting on Wednesday, March 10th at Cei Kratz's home, 44514 Loneoak Avenue at 6:30 p.m.
The theme this month is: Food Storage Recipes
So bring a recipe that uses all or mainly ingredients from your food storage. Hope to see you all there!
AND: Remember to email me the recipe so I can post it on this blog. Be sure to state where you got the recipe as well. Thanks!
Thursday, February 11, 2010
Appetizers and Sweets for Your Sweeties
Sharon brought Artichoke Stuffed Mushrooms (Allrecipes.com)
1 tablespoon olive oil
1 onion, chopped
24 mushrooms, stems removed and chopped
salt and ground black pepper to taste
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package cream cheese, softened
2 tablespoons sour cream
1 cup shredded Italian cheese blend
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic salt, or to taste
1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
2. Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
3. Bake in the preheated oven until the filling begins to bubble, about 20 minutes.
AND
White Chocolate Raspberry Cheesecake (Allrecipes.com)
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
DeeAnn brought Buffalo Chicken Dip (Allrecipes.com)
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
AND
Peanut Butter Cup Trifle Dessert (www.sisterscafe.blogspot.com)
9x13 pan of brownies, cut into 1 inch pieces
5.1 oz instant vanilla pudding
3 cups milk
½ cup creamy peanut butter
2 tsp vanilla
8 oz container thawed whipped topping (Cool Whip), divided
20 peanut butter cups, crumbled (buy in a 10-pack. Not the bite-sized)
6-8 peanut butter cups to garnish.
1. Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip.
2. Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups. (Or shaved chocolate curls, as I did.) Chill until serving.
Mary brought English Toffee (from her friend Karen Tolman)
1 lb butter
2 cups butter
4 cups sliced almonds
1 large package milk chocolate chips
Spray jelly roll pan (cookie sheet with sides) with cooking spray. Sprinkle layer of sliced almonds evenly on sheet and bake at 350 degrees for 5 to 10 minutes to lightly toast them. Meanwhile, melt buter in large saucepan over medium heat. Add sugar and stir occasionally. Boil mixture on medium heat untl hard crack stage (about 280 degrees). Mixture will start to smoke and will have darker streakes appearing. (To test for doneness, drop a little of the candy into half a cup of ice cold water. When ready, candy will crack easily when broken.) Spread over nuts on cookie sheet and let set for 5 minutes. Sprinkle chocolate chips over top of toffee and let set until chocolate chips are melted. Spread chocolate over toffee with a knife or the back of a spoon. Let cool completely and break into pieces.
1 tablespoon olive oil
1 onion, chopped
24 mushrooms, stems removed and chopped
salt and ground black pepper to taste
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package cream cheese, softened
2 tablespoons sour cream
1 cup shredded Italian cheese blend
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic salt, or to taste
1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
2. Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
3. Bake in the preheated oven until the filling begins to bubble, about 20 minutes.
AND
White Chocolate Raspberry Cheesecake (Allrecipes.com)
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
DeeAnn brought Buffalo Chicken Dip (Allrecipes.com)
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
AND
Peanut Butter Cup Trifle Dessert (www.sisterscafe.blogspot.com)
9x13 pan of brownies, cut into 1 inch pieces
5.1 oz instant vanilla pudding
3 cups milk
½ cup creamy peanut butter
2 tsp vanilla
8 oz container thawed whipped topping (Cool Whip), divided
20 peanut butter cups, crumbled (buy in a 10-pack. Not the bite-sized)
6-8 peanut butter cups to garnish.
1. Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip.
2. Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups. (Or shaved chocolate curls, as I did.) Chill until serving.
Mary brought English Toffee (from her friend Karen Tolman)
1 lb butter
2 cups butter
4 cups sliced almonds
1 large package milk chocolate chips
Spray jelly roll pan (cookie sheet with sides) with cooking spray. Sprinkle layer of sliced almonds evenly on sheet and bake at 350 degrees for 5 to 10 minutes to lightly toast them. Meanwhile, melt buter in large saucepan over medium heat. Add sugar and stir occasionally. Boil mixture on medium heat untl hard crack stage (about 280 degrees). Mixture will start to smoke and will have darker streakes appearing. (To test for doneness, drop a little of the candy into half a cup of ice cold water. When ready, candy will crack easily when broken.) Spread over nuts on cookie sheet and let set for 5 minutes. Sprinkle chocolate chips over top of toffee and let set until chocolate chips are melted. Spread chocolate over toffee with a knife or the back of a spoon. Let cool completely and break into pieces.
Monday, February 8, 2010
February's Meeting of the Pioneers
This month the meeting will be held on Wednesday, February 10th at 6:30 p.m. at DeeAnn's home.
The theme is: Appetizers & Sweets for Your Sweeties!
Bring a recipe that you have never tried before and lets enjoy the evening!
Be sure to email the recipe to DeeAnn so it can be added to this site. Thanks!
The theme is: Appetizers & Sweets for Your Sweeties!
Bring a recipe that you have never tried before and lets enjoy the evening!
Be sure to email the recipe to DeeAnn so it can be added to this site. Thanks!
Wednesday, January 20, 2010
January Recipes
Sharon brought Cinnamon Rolls
Hot Roll Mix from the Make-A-Mix Cookbook
20 cups all-purpose flour
4 teaspoons salt
1 1/4 cups sugar
1 cup instant nonfat dry milk
Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6 to 8months. Makes about 22 cups of HOT ROLL MIX.
Changes Sharon made to Cinnamon Rolls recipe below:
She added the grated peel of 1 medium orange to the Cinnamon Sprinkle. She used 1/2 cup orange flavored craisins plumped in orange juice and drained.
For the glaze she substituted whipping cream for the milk and used orange extract instead of vanilla.
Cinnamon Rolls
1 tablespoon active dry yeast
5 to 6 cups HOT ROLL MIX
1 1/2 cups lukewarm water
Cinnamon Sprinkle, see below
2 eggs, beaten
Sweet Glaze, see below
1/2 vegetable oil or melted butter
Cinnamon Sprinkle:
2 tablespoons butter
1/2 cup raisins
1/2 cup brown sugar
1/4 cup chopped nuts
1 1/2 teaspoons cinnamon
Sweet Glaze:
1 cup sifted powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or butter. Add 5 cups of HOT ROLL MIX. Stir well. Add additional HOT ROLL MIX to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Generously grease 2 baking sheets. Prepare Cinnamon Sprinkle. Punch down dough. Let stand 10 minutes. On a lightly floured surface, roll out dough to a 12” x 24” rectangle, about 1/4” thick. Spread generously with Cinnamon Sprinkle. Roll dough like a jelly roll and Cut with a sharp knife into 24 1” slices. Place on prepared baking sheets. Cover with a damp towel and let rise in warm place until doubled in bulk, about 30 to 60 minutes. Preheat oven to 375˚. Bake 20 to 25 minutes, until golden brown. Prepare Sweet Glaze, and brush on while rolls are still warm. Makes about 24 rolls.
Cinnamon Sprinkle: Melt butter or margarine in a small saucepan. Stir in brown sugar, cinnamon, raisins and nuts.
Sweet Glaze: In a small bowl combine powdered sugar, vanilla and enough milk to make a thin mixture.
Sybil brought Baked French Toast Casserole with Maple Syrup from Paula Deen
Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Mina brought Chicken and Dumplings
First, I make my own broth (you can use can broth).
1 (about 3 pounds) whole chicken
8 cups of water
salt and pepper to taste
Directions:
1.In a heavy pot with a lid place the chicken and water and bring to a boil.
2.Now add salt and pepper.
3.Simmer (with lid on the pot) - until tender, about 1 hour or one and ½ hours.
4.Let broth and chicken cool in pot, now refrigerator so the fat will come to the top of the broth.
5.Skim excess fat off the broth. Then remove and take the meat off the bones and cut into large pieces. Discard the bones and skin.
Chicken and Dumplings
3 c. cooked chicken, cut into large pieces
½ c. butter
1/3 c. flour
½ tsp. salt
1/8 tsp. pepper
4 c. chicken broth
1 can cream of chicken soup (98% fat free variety works great)
Blend butter, flour, salt and pepper in saucepan. Add chicken broth and cook until thick. Now stir in cream of chicken soup, add cooked chicken, and cook for a minute or thicker if you are going to use this mixture for chicken crepes or a dish that calls for cream chicken.
Dumplings:
2 c. flour
3 tsp. baking powder
½ tsp. salt
¼ c. oil
1 c. milk
To prepare dumplings, mix all ingredients together and stir until moistened.
Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife.
Layer sauce dumplings sauce dumpling and sauce in a 9x13 pan. Bake at 425° for 25-30minutes.
Serve immediately.
DeeAnn brought Homemade Pop Tarts
Make pie crust (or buy the ready made)
Here is one recipe:
1 1/3 cups fat (butter, lard, shortening, tallow...use a combination of two for the best flavor)
4 cups flour
1/4 tsp salt
2 Tbsp sugar
2/3 cup cold water
Combine the fat, flour, salt and sugar with a pastry blender or in a food processor. Add the water a little at a time, mixing with a fork or food processor until it forms a slightly moist ball. Divide into two balls and roll out on a floured surface
At this point, you can trim off the edges so you have nice, neat rectangles, but I didn't want to waste any, so these are less than perfect.
For the filling, you can as I said, use jam or chop up some apple pie filling. We chose to the brown sugar variety: Melt 3 tablespoons butter and combine with 1/3 cup sugar, 1/3 cup brown sugar, and 1 tablespoon cinnamon in a small bowl.
Cut your pie crust into smaller rectangles...making sure you cut an even number(tops and bottoms). Sprinkle some of the filling (about 1-2 Tbsp) on every other one.
Carefully place a top piece on the filling. Using a fork, crimp the edges shut to seal in the filling, but prick the tops to vent. If you are using jam or a fruit filling, this is especially important or you will have a mess on your baking sheet. Transfer the pop tarts to a cookie sheet. Bake at 400 degrees for 12-15 minutes, switching from the top rack to the bottom rack halfway through the baking time. You will know they are done when they get a little tan around the edges and lose the shiny look in the middle. Remove from the pan and let cool completely on a wire rack.
If desired, frost with a powdered sugar glaze:
3/4 cup powdered sugar
1/4 tsp vanilla
1-2 tsp milk (you don't want this runny)
1 tsp cinnamon (for the brown sugar filling)
Combine all ingredients in a bowl, whisking briskly to remove lumps.
You can put sprinkles on top to make it fun.
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