Recipe Pioneers

August 2011 Meeting Info

2011-07-14T13:41:00.000-07:00

Our next meeting, on August 10th at 6:30 p.m. will be "Wild Card...Anything Goes!" So you can try out ANY new recipe from soup to nuts and everything in between.

The meeting will be at Angel's home: 1102 W Ovington.

Hope to see a bunch of you there!

St. Patrick's Green recipes

2011-03-10T18:30:00.001-08:00

We had a GREAT turnout last night! So many people and some very yummy eats.

Sybil brought: RUSTIC SPINACH PIE from PuffPastry.com

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
2 tablespoons butter
2 medium carrots, chopped (about 1 cup)
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 pouch dry onion soup and recipe mix
1/4 teaspoon ground black pepper
4 eggs, beaten
1 cup whipped cottage cheese
1/2 cup crumbled feta cheese

Heat the oven to 375°F. Lightly grease a 9-inch springform pan.

Heat the butter in a 12-inch skillet over medium heat. Add the carrots and cook for 3 minutes, stirring often. Stir in the spinach, soup mix and black pepper and cook for 2 minutes or until the spinach is tender, stirring often. Remove the skillet from the heat.

Beat the eggs, cottage cheese and feta cheese in a large bowl. Stir in the spinach mixture. Cover and refrigerate for 20 minutes.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into the bottom and up the sides of the pan, leaving the excess pastry draped over the sides of the pan. Spoon the spinach mixture into the pan. Fold the excess pastry in over the filling.

Bake for 45 minutes or until set. Let the pie cool in the pan on a wire rack for 20 minutes.

AND

CUPCAKE POPPERS from BettyCrocker.com

Cupcakes
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/4 teaspoon each gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)

Frosting
1 1/2 cups marshmallow creme
3/4 cup butter, softened
1 1/4 cups powdered sugar
Gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)

Heat oven to 350°F. Spray 60 mini muffin cups. Make cake batter as directed on box. Divide batter among 5 small bowls, about 3/4 cup each. Make 5 different colors of batter by adding 1/4 teaspoon food color to each bowl; blend well.

Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.

Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.

In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Divide frosting among 5 small bowls, about 1/3 cup each. Using the same 5 food colors, lightly tint frosting in each bowl to match the cupcake colors.

Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat with remaining cupcake tops. Store loosely covered.

Karen brought: FROSTED CREAM CHEESE SUGAR COOKIES
1-1/2 cups sugar
1 cup butter, softened
8 oz cream cheese, softened
1 egg
1/2 tsp almond extract
1 tsp vanilla
1/2 tsp baking soda
1 tsp baking powder
2-1/2 cups all purpose flour

In a large mixing bowl beat the butter, cream cheese, sugar and egg until nice and frothy (about 4 minutes). Add the vanilla and almond extract and beat for 1 minute or more.

In a small bowl, combine the flour, baking powder and baking soda. Mix them around so that all ingredients are well incorporated. Add the flour mixture to the butter mixture and beat for about 2 minutes. Press the dough into a large jelly roll (sheet) pan. Bake at 350 degrees for 20 minutes. Let the pan cool completely.

FROSTING:
1/2 cup butter, softened
4 oz cream cheese, softened
3-1/2 cups powdered sugar (or more)
1 tsp vanilla
Food coloring or icing paste

Sprice brought: AUTHENTIC IRISH SODA BREAD from FamilyFun.com

Ingredients
2 cups white flour
2 cups whole wheat flour
1/2 cup sugar
2 tsp. baking soda
1 tsp. salt
4 tbsp. butter, chilled
1 cup raisins
1 1/2 cups buttermilk or plain yogurt

Heat the oven to 350 degrees. In a bowl, combine the dry ingredients.

Cut in the butter until it is pea-sized. Stir in the raisins and buttermilk or yogurt. Turn the dough onto a floured surface, knead 1 minute, and shape into a disk.

Cut an "X" in the top and bake on a greased baking sheet for 45 to 50 minutes. Makes one 8-inch-wide loaf.

Sherry brought: DOUBLE PISTACHIO CAKE from her friend, Gwen Young

CAKE:
1 yellow cake mix
1 (4 serving) pkg Jell-o instant pistachio pudding mix
3 eggs
1/4 cup oil
1 cup club soda
1/2 cup chopped nuts

Blend all ingredients, beat at medium speed for 2 minutes. Pour into greased and floured pans.. Bake at 350 degrees for 45-50 minutes. Cool pan for 15 minutes. Frost and garnish with additional nuts and coconut.

FROSTING:
1 pkg Jell-o pistachio pudding
1 envelope dream whip
1-1/2 cups milk

Combine and beat for 5 minutes.

Memory brought: GRINCH BREAD from Food.com

1 (18 1/2 ounce) package yellow cake mix
4 eggs
1/4 cup vegetable oil
2 tablespoons water
1 (3 ounce) package instant pistachio pudding mix
1 cup sour cream
1/2 cup maraschino cherry
1/2 teaspoon green food coloring
1/2 teaspoon ground cinnamon
2 tablespoons white sugar

Preheat oven to 350 degrees F. Grease and flour two 9 x 5" loaf pans. Mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring. Pour into prepared pans. In a small bowl, stir together cinnamon and sugar. Sprinkle tops of loaves with mixture. Bake for 45 minutes. Cool.

Mary brought: Fried Cabbage from her friend, Sarah Degener

1 head cabbage, cored and chopped into chunks
6 slices bacon, uncooked, chopped
1 whole onion, chopped
Chicken bouillon powder
Cayenne pepper

Fry bacon on medium heat until done. Add onion and saute until barely clear. Add cabbage and saute until limp. Sprinkle mixture with the chicken bouillon and stir. Add cayenne pepper to taste. Simmer until cabbage is tender, stirring frequently.

DeeAnn brought: HOT REUBEN POT PIE from Pillsbury.com

1can (14 oz) sauerkraut, drained
1/2cup chili sauce
1/4cup mayonnaise
1lb sliced corned beef (from deli), cut into 1/2-inch strips
1can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits 1cup shredded Swiss cheese (4 oz)

Heat oven to 375°F. Spray 2-quart round casserole with cooking spray.
Spread sauerkraut evenly in bottom of casserole.
In medium bowl, stir chili sauce and mayonnaise until blended.
Add corned beef; toss until evenly coated. Spoon over sauerkraut. Cover; bake 30 minutes.

Meanwhile, separate dough into 10 biscuits; cut each biscuit crosswise in half. Arrange biscuit pieces over partially baked casserole. Bake uncovered 18 to 20 minutes or until biscuits are golden brown. Sprinkle cheese over top. Bake 3 to 5 minutes longer or until cheese is melted.

Irene brought:

Julie brought: IRISH RHUBARB CAKE from ebfarm.com

Filling:
1 pound trimmed rhubarb, cut into 1/2-inch slices
3/4 cup (packed) light brown sugar
1 teaspoon grated orange zest

Dough:
3 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 cup sugar plus 2 tablespoons as garnish
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small cubes
1 teaspoon grated orange zest
3/4 cup buttermilk
1 large egg, separated

Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Butter a 10-inch deep-dish pie plate and set aside.

Combine the rhubarb, sugar, and orange zest in a bowl and stir to blend. Set aside at room temperature while you make the scone dough.

Place the flour, baking powder, sugar, and salt in a large bowl and whisk to blend. Add the butter and cut it in with a pastry cutter or with your fingers, breaking up the butter until the mixture resembles coarse meal.

In another small bowl, whisk together the orange zest, buttermilk, and egg yolk. Set the egg white aside for the garnish.

Add the liquid ingredients to the bowl with the dry mixture and stir until just combined. Gather the dough in your hands and squeeze it lightly to form a cohesive mass. Don't overwork the dough or your scone cake will be tough.

Lightly flour a work surface and divide the dough in half. Pat one half into a flat disk, then roll it out into a 12-inch circle. Transfer the dough to the prepared pan. Add the rhubarb mixture, including any juices. Pat the remaining piece of dough into a flat disk, and roll it into a 12-inch circle. Transfer the dough to the pie plate, arranging it atop the rhubarb filling. With a knife or scissors, cut the edges of the top and bottom pastry rounds so they are even with edge of the pie plate. Press the edges together to seal the dough. Alternately, you can wet the edge of the bottom pastry and then press the top layer against it to adhere. Avoid creating a thick, bulky crust.

Cut 3-4 slits in the top dough to allow steam to escape during baking. Lightly whisk the reserved egg white with a teaspoon of cold water, and brush some of the egg wash over the top crust. Sprinkle the wet crust with the 2 tablespoons of sugar.

Bake until the cake is golden and the rhubarb is tender when pierced with the tip of a knife, 40 to 50 minutes. Remove the cake from the oven and let it cool on a wire rack for at least 15 minutes before serving. Cut the cake into wedges and serve warm.

February Meeting

2011-01-14T14:56:00.000-08:00

Hiya,
Our February meeting is scheduled for Wednesday, February, 9th at 6:30 p.m. at Cei's home.

The theme is: Red Hot Night. Bring something red, or something hot or something red and hot (spicy).

Hope to see you all there!

January's Recipes

2011-01-13T10:50:00.000-08:00

Sybil brought: Fancy French Cheese Puff Fake-Out by Rachael Ray

2 tablespoons unsalted butter, melted, divided
1 cup flour
2 teaspoons fresh thyme
Salt and ground black pepper
1 cup grated Parmigiano Reggiano cheese
1 cup milk
3 eggs

Pre-heat oven to 450ºF. Prepare a mini muffin pan or popover tin by spraying each cup with nonstick cooking spray and dropping a small dollop of melted butter into each one.

In a medium mixing bowl whisk together the flour, thyme, salt, pepper and cheese. In a blender, process the milk and eggs until combined. Add the dry ingredients to the blender and process until the batter is smooth, about 2 minutes.

Divide the batter evenly between the cups, filling them up about halfway. Bake the cups until puffed and deep golden brown, about 20 minutes. Cool the popovers briefly in the pan then remove them while still rather hot. Serve warm.

Cei brought: Mexican-style Pork and Sweet Potato Slow Cooker Stew from Weight Watchers

1 small poblano chile
1 pound(s) lean pork loin, boneless pork roast, cut into 1-inch cubes
1/2 cup(s) canned chicken broth
1 large sweet potato(es), peeled and cut into 1-inch cubes
1 small onion(s), chopped
14 1/2 oz canned diced tomatoes, fire-roasted, undrained
1/2 tsp Durkee Ground Cumin Seed, or other brand
1/2 tsp table salt
1/4 tsp black pepper
1 Tbsp fresh lime juice

Turn on a stovetop burner and place poblano chile over open flame (use tongs or a long-handled fork to keep fingers away from flame); carefully turn to char on all sides. Place poblano in a plastic or paper bag; close bag and set aside for 10 minutes to steam. Rub poblano skin off with your hands under cold running water; core, seed and dice poblano. (Note: If you have an electric range, broil poblano on high, 3 inches from flame, turning occasionally, until charred on all sides. Follow remaining directions above.)

Place pork in a 5-quart slow cooker. Add broth, sweet potato, onion, poblano chile, tomatoes, cumin, salt and pepper; stir well. Cover and cook on LOW setting for 6 to 7hours. Add lime juice and stir well. Yields about 1 1/2 cups per serving.
Serve with a spoonful of fat-free sour cream if desired.

Jody brought: Meaty Baked Beans from Slow Cooker Favorites

8 ounces ground beef
8 ounces bulk pork sausage
1 cup chopped onion
2 cloves garlic, minced
2 16-oz cans pork and beans in tomato sauce
2 15-oz cans kidney or pinto beans, drained and rinsed
2 15-oz cans butter beans or black beans, drained and rinsed
1 cup bottled barbecue sauce
4 slices bacon, crisp-cooked, drained and crumbled
1/2 cup packed brown sugar or granulated sugar
1/4 cup water
2 TBS lime juice
2 TBS yellow mustard
1 tsp chili powder
1/4 tsp ground black pepper

In a large skilled cook ground beef, sausage, onion and garlic until meat is brown. Drain fat. Place meat mixture into a 4-1/2 to 6 quart slow cooker. Stir in the undrained pork and beans, drained kidney beans, drained butter beans, barbecue sauce, cooked bacon, sugar, water, lime juice, mustard, chili powder and pepper.

Cover, cook on low-heat setting for 5-6 hours or on high for 2-1/2 to 3 hours. Makes 12 to 16 servings.

DeeAnn brought: Coconut Squares a recipe from her sister

PART I
½ cup butter
1 cup flour
½ cup brown sugar

Cream butter and sugar.
Add flour and cream well.
Put in 8x13 pan and pat down with hands.
Bake at 350 degrees for 10 minutes

PART II
1 cup sugar + 2 Tbsp brown sugar
2 eggs
¼ tsp salt
1 ½ cups coconut
3 Tbsp flour
½ tsp baking powder
½ cup chopped nuts

Beat eggs, add other ingredients (except nuts) and mix well.
Add nuts and mix by hand.
Pour over Part I.
Put back in oven and bake for 30 minutes at 300 degrees.
Cool and cut.

Memory brought:

Recipes from Dining on a Dime RS Meeting

2011-01-10T14:13:00.000-08:00

Tara brought:
Quinoa and Black Beans

1 tsp vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1-1/2 cups vegetable broth
1 tsp ground cumin
1-1/4 tsp cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
1 (15 oz) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and simmer for 20 minutes.

Stir frozen corn into the saucepan, and continue to simmer for 5 minutes until heated through. Mix in the black beans and cilantro.

Patty brought:
Chipotle Chili Cornbread Bake (From The Pampered Chef)

1 medium green pepper
6 green onions with tops, divided
1 lb of ground beef or turkey
1 can (16oz) chili beans in sauce, undrained
1 cup chunky salsa
2 tbsp Chipotle Rub
1 pkg (8.5oz) corn muffin mix
1 container ( 8oz) sour cream
1 egg
1/2 cup shredded cheddar cheese
1 tomato, seeded and diced

Coarsely chop bell pepper. Thinly slice green onions. Reserve 1 tbsp of onion tops for garnish. Combine bell pepper, onion bottoms, and meat; mix well. Microwave, covered on high 7-9 min or until beef is no longer pink. Pour off juices. Add beans, salsa and rub to beef mixture; mix well. Cover; microwave on HIGH 5 minutes or until hot.

Meanwhile, combine muffin mix, sour cream and egg in batter bowl; mix well. Scoop muffin mixture evenly over chili; spread evenly to edges of dish. Microwave, covered, on HIGH 7-9 minutes or until center of cornbread springs back when lightly pressed. Sprinkle cheese over cornbread, if desired; cover and let stand 5 min. Garnish with reserved onion tops and tomato, if desired.

Mary brought:
Fried Rice

2 eggs
½ tsp. salt
5 Tbsp. peanut oil
1 c. chopped green onions
½ c. frozen peas
½ c. diced ham
2 c. cooked rice
2 Tbsp. chicken broth
3 Tbsp. soy sauce
½ tsp. pepper
2 tsp. toasted sesame oil (optional)

Beat the eggs with salt in small bowl.
Heat 2 Tbsp. oil in wok over medium heat.
Pour in beaten eggs. Stir continuously until eggs are cooked dry and separated into small pieces.
Remove eggs and set aside.
Heat 3 Tbsp. oil in wok over medium-high heat 1 minute.
Add green onion and rice. Stir-fry 5 minutes.
Add broth and soy sauce. Stir to mix well.
Stir in cooked eggs, peas and ham.
Add pepper and sesame oil

Remove from heat and serve warm. This recipe will serve 6 and may be doubled or tripled. Also, shrimp, pork and or chicken can be used instead of or in addition to the ham. More veggies also can be added.

January's Meeting of the Pioneers

2010-12-21T07:09:00.001-08:00

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.

December's Recipes-Appetizers and Desserts

2010-12-21T06:44:00.000-08:00

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.

December's Meeting of the Pioneers

2010-11-15T13:10:00.001-08:00

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

2010-11-15T12:52:00.000-08:00

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.

November 2010 Meeting

2010-10-18T09:23:00.000-07:00

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!

Pumpkin, Pumpkin Night

2010-10-13T16:53:00.001-07:00

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

October's Meeting

2010-09-20T13:45:00.001-07:00

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!

Soup and Sandwich Recipes

2010-09-10T17:55:00.001-07:00

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.

September Meeting of the Pioneers

2010-08-27T12:20:00.001-07:00

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!

Delicious Fish and Seafood Night

2010-08-11T15:50:00.000-07:00

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.

Next Month's Meeting of the Pioneers

2010-07-17T09:57:00.001-07:00

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!

Fruit Recipes from July's Meeting

2010-07-15T11:56:00.000-07:00

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

July's Meeting of the Pioneers

2010-06-09T14:07:00.000-07:00

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

2010-06-09T13:35:00.000-07:00

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.

June Meeting of the Pioneers

2010-05-14T19:15:00.000-07:00

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

2010-05-14T10:55:00.000-07:00

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.

Tonite's Meeting

2010-05-12T18:02:00.003-07:00

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!

Our Next Meeting - April 14th

2010-04-01T15:31:00.000-07:00

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.

March Meeting of the Pioneers

2010-03-10T17:10:00.000-08:00

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

March's Meeting of the Pioneers

2010-02-20T13:00:00.001-08:00

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!

Appetizers and Sweets for Your Sweeties

2010-02-11T16:42:00.000-08:00

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.

February's Meeting of the Pioneers

2010-02-08T16:13:00.001-08:00

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!

January Recipes

2010-01-20T12:24:00.001-08:00

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.

January's Meeting of the Pioneers

2010-01-05T10:15:00.001-08:00

This month's meeting is scheduled for Wednesday, January 13th at 6:30 p.m. The theme is Making Old Things New. So take one of your old recipes and tweak it with lower fat, different ingredients, etc. OR you can just try a new recipe.

The meeting will be held at Sybil's home. Hope to see you all there!

Remember to email me or bring a copy of your recipe to the meeting so I can get it on the blog right away.

Fun New Websites

2010-01-02T13:46:00.001-08:00

Check out the Krazy Kitchen:

http://thekrazykitchen.blogspot.com/

The Knead for Bread:

http://www.thekneadforbread.com/

Recipes from the December Meeting of the Pioneers

2009-12-11T15:40:00.000-08:00

Cei made Blueberry Scones Mix in a Jar from RazzledazzleRecipes.com

2 cups flour
1/2 cup sugar
1/4 cup nonfat dry milk powder
2 teaspoons baking powder
1 teaspoon dried lemon peel
1/4 teaspoon salt
1/3 cup shortening
1 cup dried blueberries

Stir together flour, sugar, milk, baking powder, lemon peel, and salt. Cut in shortening using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in berries. Layer into a 1-quart canning jar, tapping gently on the counter between layers to settle before adding the next. Add additional dried blueberries to fill in small gaps if necessary.

This stores at room temperature for up to 6 weeks, or freeze for up to 6 months.

Blueberry Scones

Place jar contents in a large mixing bowl. Add 1 tsp vanilla. Add 1 beaten egg and 1/4 cup water; stir just until moistened. Turn dough out onto a lightly floured surface and quickly knead gently for 12 to 15 strokes or until nearly smooth. Pat to 1/2 inch thickness. Cut into desired shape and place 1 inch apart on an ungreased baking sheet. Brush with milk. Bake at 400 degrees F for 12 to 15 minutes or until golden. Transfer to a rack to cool slightly, and serve warm.

Sybil made Creamy Almond Candy from EagleBrand.net

1 1/2 pounds vanilla-flavored candy coating*
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/8 teaspoon salt
1 teaspoon almond extract
3 cups (about 1 pound) whole almonds, toasted**

MELT candy coating, sweetened condensed milk and salt in a heavy saucepan over low heat. Remove from heat. Stir in almond extract, then almonds.
SPREAD evenly into wax paper-lined 15 x 10-inch jellyroll pan. Chill 2 hours or until firm.
TURN onto cutting board. Peel off paper; cut into triangles or squares. Store leftovers tightly covered at room temperature.
MICROWAVE METHOD
COMBINE candy coating, sweetened condensed milk and salt in 2-quart glass measure. Microwave on HIGH (100% power) 3 to 5 minutes, stirring after each 1 1/2 minutes. Stir until smooth. Proceed as above.
*Also called confectioners’ coating.
** To toast almonds, spread in single layer in heavy-bottomed skillet. Cook over medium heat 2 to 3 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

Attach the following instructions on a gift tag:

She also made Strawberry Angel Cookies freom Smuckers.com

Crisco® Original No-Stick Cooking Spray
1 (16 oz.) package Pillsbury® Angel Food Cake
3/4 cup Smucker's® Strawberry Sugar Free Preserves
OR 1 cup Smucker's® Special Recipe Strawberry Preserves
3 tablespoons mini semi-sweet chocolate chips

HEAT oven to 325°F. Coat baking sheet with no-stick cooking spray.
BEAT together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.
TIP Store between sheets of wax paper to keep from sticking together

Sherry made Chocolate Chex Caramel Crunch Mix from Chex.com

8 cups Chocolate Chex® cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 cup white vanilla baking chips

1. Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
2. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
3. In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container

DeeAnn made Egg Nog Cheesecake from ControllingMyChaos.blogspot.com

3 8-oz pkgs cream cheese, softened
1 cup sugar
2 Tbs flour
3/4 cup dairy eggnog
2 eggs
2 tsp rum extract
1 tsp ground nutmeg
1 tsp cinnamon
19 mini graham cracker pie crusts OR 2 9-inch crusts

Preheat oven to 425 degrees.
Blend softened cream cheese with sugar, flour, eggnog and eggs. Add rum extract, nutmeg and cinnamon.
Pour into pie crusts.
Bake at 425 degrees for 8 minutes. Reduce heat to 250 degrees and continue baking for 20 minutes, or until firm to the touch (longer for larger pies).
Remove from oven and cool.
Refrigerate.
Serve with whipped cream and a sprinkle of cinnamon.

December's Meeting of the Pioneers

2009-11-21T18:47:00.000-08:00

December's meeting will be held on Wednesday, December 9th at 6:30 p.m. at Cei Kratz' home. 44514 Loneoak Avenue

The Theme Is: Holiday Food Gifts

Hope to see you all there!

Super Sides Recipes

2009-11-13T11:24:00.000-08:00

It was another wonderful night for the Recipe Pioneers. The dishes were ALL delicious and the company was even better. We are getting more and more sisters attending and that just adds to the fun.

Sharon brought Beets with Orange Vinaigrette from The Barefoot Contessa Cookbook

3 (15-ounce) cans baby beets, drained
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion)
2 large seedless oranges, zested
Segments 2 large seedless oranges

Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.

Sybil brought Cheesy Chile Rice from Food Network Magazine

Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles (drained), 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with Parmesan. Spread the rice mixture in the dish, sprinkle with more Parmesan and dot with butter. Bake 20 minutes at 450 degrees.

She also brought Best Banana Bread Ever (as muffins)

1 cup butter or margarine
2 cups white sugar
4 eggs
2 tsp vanilla
3 cups white flour
2 tsp baking soda
1 tsp salt
1 cup sour cream
1 cup nuts (optional)
4 medium bananas

Preheat oven to 350°F.
Grease and sugar the loaf pans.
In a large bowl combined melted butter and sugar. Add eggs and vanilla. Mix well. Combine flour, baking soda, and salt. Stir into the butter mixture until smooth. Fold in sour cream and bananas. Spread into pans.

Bake at 350°F for 60 minutes for large loaves and 30 minutes for small loaves or until a toothpick inserted comes out clean. Cool for 10 minutes then take of our pans and cool completely.

Karen brought Grilled Scallions from Food Network Magazine

Prepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm.

Cei brought Pizza Potatoes from Great American Recipes

4 cups frozen hash brown potatoes, thawed
1 tsp salt
1 jar (2-1/2 oz) sliced mushrooms, divided
1 can (14-1/2 oz) chunky tomato sauce
1/4 cup Parmesan cheese
1 tsp Italian seasoning
1 tsp sugar
3/4 cup shredded mozzarella cheese
1/3 cup shredded Cheddar cheese
2 oz. sliced pepperoni
2 Tbs chopped green onions

Preheat oven to 400 degrees. Spray a 9-inch baking dish with nonstick cooking spray. Add the potatoes. Sprinkle with salt. Make for 10 minutes. remove from oven and set aside.

Drain the mushrooms. Combine the tomato sauce, half of the mushrooms, Parmesan, Italian seasoning and sugar in a large bowl; mix well. Spread on top of the potatoes.

Sprinkle the mozzarella and Cheddar on top of the potato mixture. Arrange the remaining mushrooms, pepperoni and onions on top. bake until the cheese is melted and the mixture is hot and bubbly, about 10 minutes. Cut into wedges to serve.

DeeAnn brought Sweet Potato Rolls from AllRecipes.com

1 (.25 ounce) package active dry yeast
4 tablespoons white sugar
1/2 cup canned sweet potato puree
1/2 cup warm water (110 degrees F/45 degrees C)
3 tablespoons margarine, softened
1 teaspoon salt
2 eggs
3 1/2 cups all-purpose flour

Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes. Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer. Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled. Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.

She also brought Artichoke and Chickpea Stew from AllRecipes.com

2 tablespoons olive oil
1 medium yellow onion, chopped
6 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 carrots, chopped
4 medium Roma (plum) tomatoes, chopped (she used 1 can of diced tomatoes)
1 (15 ounce) can artichoke hearts, drained and quartered
1 (15.5 ounce) can garbanzo beans, drained (she used cannelloni beans)
1 quart low-sodium chicken broth
1 tablespoon chopped fresh sage
1 teaspoon lemon juice
salt and pepper to taste

Heat oil in a large pot over medium heat, cook the onion until translucent. Stir in the garlic and chili flakes; cook until the garlic has begun to soften, about 1 minute. Add the carrots, tomatoes, artichokes, garbanzo beans, and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low and simmer until the carrots are tender.

Season with sage, lemon juice, salt, and pepper to taste. Cook for 5 to 10 minutes more to meld the flavors.

Mary brought Cheese-Topped Zucchini from Favorite Recipes from Utah Farm Bureau Women

3 medium zucchini
1 medium onion, diced
Oil
Salt and pepper to taste
Oregano
1 cup tomato sauce
Mozzarella slices
Parmesan cheese

Slice zucchini in halves lengthwise. In large skillet, saute onion until tender in small amount of oil. Add zucchini halves, cut-side-up; sprinkle with salt and pepper and a little oregano. Pour tomato sauce over zucchini. Cover and cook on medium heat until tender, about 10 minutes. Top zucchini with sliced mozzarella cheese; sprinkle with additional oregano an cook, covered, until cheese melts. Cover with Parmesan cheese and serve.

Sherry brought

November's Meeting of the Pioneers

2009-11-09T10:48:00.000-08:00

This month's meeting is going to be held on Wednesday, November 11th at 6:30 p.m. We will meet at DeeAnn's home: 3614 W Oldfield St. The theme this month is Super Side Dishes. I can't wait to see what you come up with!

We will be deciding on next year's monthly themes, so if you want a vote, be there!

Fun Halloween Food

2009-10-26T13:01:00.000-07:00

Check out this website for some fun Halloween food ideas:

http://hoosierhomemade.com/meals-oct-26-nov-1-halloween-dinner/

Pumpkin Recipes G A L O R E ! ! !

2009-10-23T13:25:00.001-07:00

If you are feeling the urge to cook something with pumpkin check this site out:

http://amysfinerthings.com/pumpkin-recipes

Enjoy!

October's Pasta Recipes

2009-10-13T12:41:00.000-07:00

Cei brought Pasta Primavera with HOMEMADE PASTA

1 (14 ½ oz) can diced tomatoes
1 (6oz) can tomato paste
¾ cup fresh broccoli florets
¾ cup thinly sliced carrots
¾ cup sliced onion
½ cup zucchini, cut into chunks
½ cup sliced green bell pepper
½ cup sliced red bell pepper
2 cloves garlic, chopped
2 bay leaves
1 TBS olive oil
½ tsp dried basil
½ tsp dried rosemary
½ tsp dried oregano
½ tsp dried thyme
1 ½ tsp salt
1 tsp white sugar
½ cup water

In a large pot, combine all the ingredients – yep, ALL of them together in one go.
Heat to just boiling, cover and reduce heat to simmer. Stir occasionally. Cook until all vegetables are tender, approximately 45 minutes .
Serve with cooked past of your choice!

Sybil brought Artichoke Pasta Salad

1-lb. bow tie pasta, cooked according to package directions, drained, and cooled
6 oz. pitted sliced olives
8 oz. artichoke hearts, chopped
8 oz. feta cheese, cubed
8 oz. mozzarella cheese, cubed
Mix all ingredients in large bowl and set aside.

1 clove garlic, chopped
¼ cup fresh basil, chopped
½ tsp. dried thyme
¼ cup shredded parmesan cheese
¾ cup olive oil
¼ cup red wine vinegar
¼ cup balsamic vinegar
¼ tsp. salt
1/8 tsp. pepper
Mix all ingredients in food processor or blender and blend well. Gently toss salad mixture with salad dressing and chill. Serves 8

Mary brought Tom Cruise's Spaghetti Carbonara from The Oprah Show
Makes 4 servings

1/2 inch olive oil (for frying pan)
2 cloves minced garlic
1 chopped onion
8 to 12 thick slices Italian bacon
4 eggs
2 packages spaghetti
2 cups grated Parmesan cheese
In a frying pan, combine 1/2 inch of olive oil, 2 cloves of minced garlic, one chopped onion and the Italian bacon cut into small squares. Let simmer for about a half-hour, being careful not to let the oil get to a boiling point.

In a bowl, beat 4 eggs with lots of salt and fresh ground pepper.

Bring a pan of salted water to a boil. Cook both packages of spaghetti until al dente, drain and immediately add egg mixture to pasta. The eggs are actually cooked by the pasta. (Make sure the eggs are thoroughly cooked before proceeding.) Stir the egg mixture until it is well mixed. Pour in the mixture from the frying pan and stir. Finish with the Parmesan cheese and serve!

Sherry brought Mac and Cheese

2 cups shell macaroni
1/4 each grated cheddar, monterey jack, and provolone cheese
1/2 cup sour cream
1 - 15 oz can diced stewed tomatoes, drained
1 Tbsp butter
2 tsp fresh oregano

Preheat oven to 350 degrees. Cook macaroni according to package instructions, drain and transfer to a 4- cup casserole dish. Stir in remaining ingredients and bake until bubbling, about 30 minutes. Serves 6

DeeAnn brought Blueberry Lasagna from CDKitchen

***Lasagna Filling***
16 Lasagna noodles
2 pounds ricotta cheese
4 Eggs
2 pints fresh blueberries (I used frozen)
2 teaspoons vanilla extract
***Crunchy Topping***
6 tablespoons unsalted butter
3/4 cup all-purpose flour
1 teaspoon cinnamon
1/2 cup rolled quick oats
3/4 cup firmly packed brown sugar
1/2 cup finely chopped nuts of choice (I used almonds)
***Hazelnut Cream Sauce***
1 cup sour cream
1 cup Hazelnut coffee creamer

Hazelnut Cream Sauce Mix 1 Cup of sour cream and 1 Cup of Hazelnut coffee creamer together until completely blended. Spoon over lasagna when ready.

In a large pan of boiling, salted water cook lasagna noodles until they are done. Drain and rinse under cold water. Return the noodles to the pot and cover with enough cold water to cover the noodles. Preheat oven to 350 degrees. Wash and drain berries. In a large bowl combine the ricotta cheese, eggs and vanilla. Stir in the berries. Set aside. Coat the bottom and sides of Two 9"X13" baking pans with cooking oil spray. Layer 4 noodles across the bottom of each pan overlapping slightly. Spread half of the filling over the noodles. Make another layer of noodles and filling. Prepare the topping. In a medium bowl, use your hands to mix together all ingredients until coarse crumbs form. Spread evenly over the berries in each pan. Bake 45 minutes or until topping is golden brown and filling is bubbly. Remove from the oven and let lasagna set 15 to 20 minutes in the pan before cutting into squares. Place a lasagna square on the plate and spoon over some hazelnut sauce over the top. Serves 10.

DeeAnn also brought Creamy Pumpkin Pasta from MomAdvice.com

2 garlic cloves
2 tbsp olive oil
1 pound package of Sweet Italian Sausage (removed from its casing)
2/3 cup to 2 cups pumpkin puree (depending on your personal taste)(I used 2 cups)
1 can chicken broth
¼ cup half & half
½ cup sour cream
¼ tsp nutmeg
1 tsp salt
¼ tsp white pepper
1 tsp sage
2 tbsp fresh parsley, minced
¼ cup Romano Cheese, shredded
1 pound penne or rotini pasta

In a large skillet sauté the garlic in the olive oil on medium heat. Add the sausage and cook until no longer pink, breaking the meat up with your spoon as you cook it. Remove sausage and garlic from the skillet. Pour the chicken broth into the skillet and deglaze the pan using a wire whisk, to bring up all of the flavors stuck to the pan. Whisk in the half and half, sour cream, pumpkin, and seasonings. Simmer for ten minutes. Meanwhile, boil the pasta in salted water until al dente. Drain pasta and stir into the pumpkin mixture along with the turkey sausage, simmering for another three minutes or until the sauce thickens and hugs the pasta. Stir in parsley and garnish with Romano and more parsley.

Side Note- If the sauce is too thick, thin it with a little addition of chicken broth until you get it to the right consistency.

A Little Teaser....

2009-10-13T11:45:00.000-07:00

Guess what I am making for Recipe Pioneers this week??????

Blueberry Lasagna AND Creamy Pumpkin Pasta. Yes, there is dessert pasta out there!

Hope to see you all tomorrow nite!!!!

October Meeting of the Pioneers

2009-09-11T08:17:00.000-07:00

October's meeting will be held on Wednesday, October 14th at 6:30 p.m. The theme is: Pasta. Does anyone have a dessert pasta recipe? Tee hee!

We will meet at Cei's home: 44515 Loneoak Avenue

Recipes from Today's Meeting of the Pioneers

2009-09-09T16:05:00.000-07:00

Mary brought Enchiladas

1 lb chicken
1 pkg corn tortillas
1-2 tsp mild chili powder
1 onion, chopped
10 oz can enchilada sauce
8 oz can tomato sauce
flour, for thickening
salt and pepper to taste
1-1/2 cups grated cheddar cheese
1/2 head lettuce, shredded
2 tomatoes, chopped
1 avocado, diced

Cook meat with chili powder, salt, pepper, and onion. Add enchilada and tomato sauce. Rinse cans out with 2 cups of water and add to mixture. Add flour and water to thicken. Simmer for 10 minutes. One at a time, dip tortillas in meat-sauce mixture to soften and layer in a casserole dish; spoon a little meat mixture on the top. Alternate tortilla, meat mixture and cheese. If there is any sauce left, pour on the top, end with a layer of cheese.

Bake for 20 minutes in a 350 degree oven. Top with lettuce, tomatoes, and avocados and serve.

Serves 6.

Sybil brought Easy Garden Bake from Weight Watchers

1 cup chopped zucchini
1 medium onion, chopped
1 large tomato, chopped
1/3 cup grated Parmesan cheese
1/2 cup Bisquick reduced fat baking mix
1 cup skim milk
2 eggs or 1/2 cup egg substitute
1/2 tsp salt
1/8 tsp pepper

Heat oven to 400 degrees. Grease a 9 inch pie plate. Layer the zucchini, tomato, onion and cheese in pie plate. In small bowl, stir remaining ingredients together until well blended. Pour into pie plate.

Bake for 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.

Makes 6 servings. 2 points per serving.

DeeAnn brought Beef Enchilada Casserole

1 pound lean ground beef
1/2 cup chopped onion
1 can (about 10 ounces) red enchilada sauce
1 can (10 1/2 ounce) condensed cream of mushroom soup
1 can (10 1/4 ounce) cream of chicken soup
1 can (4 ounces) chopped green chili peppers
1 cup milk
1 small clove garlic, minced
1 package (about 11 ounces) chili Fritos
8 ounces grated Cheddar cheese or Mexican cheese blend
1 can (4 ounce) chopped ripe olives

Preheat oven to 375°

In a large skillet, brown ground beef with onion; remove from heat and drain off excess fat. Add chili sauce, soups, chopped chili peppers, milk, and minced garlic; mix well.

In a greased 9x13x2-inch baking pan, place a layer of half the Fritos; top with half of the ground beef mixture. Layer with remaining crumbled tortilla chips, then remaining meat mixture. Sprinkle cheddar cheese and chopped black olives over top. Bake at 375° for 35 to 40 minutes. Let stand for 10 minutes before serving.

Cei brought Ham and Grits Casserole

4 cups water
¼ tsp salt
1 cup quick-cooking grits, uncooked
1 cup chopped reduced-fat, low salt ham
3 Tbs reduced-calorie margarine
1 tsp low-sodium Worcestershire sauce
1 cup egg substitute
vegetable cooking spray
½ cup shredded reduced-fat sharp cheddar cheese

Combine 4 cups water and salt in a large saucepan; bring to a boil. Stir in grits; cover, reduce heat, and simmer 5 minutes or until grits are thickened, stirring occasionally. Remove from heat. Add ham, margarine, and Worcestershire sauce; stir until margarine melts. Gradually add egg substitute, stirring well.

Spoon grits mixture into an 11x inc baking dish coated with cooking spray. Bake at 350°F for 45 minutes. Sprinkle with cheese. Bake 5 additional minutes or until cheese melts. Let sand 5 minutes before serving.

Yield: 8 servings

Sherry brought another enchilada type casserole.

1-1/2 lbs cooked ground beef
1/4 cup cooking oil
2 cups frozen bell pepper and onion stir fry
1 pkg taco seasoning mix
1/4 cup hot water
16 oz can refried beans
1/2 cup salsa-milk
2 cups Fritos
1-1/2 cups shredded cheddar cheese
1 can corn, drained

Heat oven to 375 degrees. Spray pan with cooking spray. Heat oil in a large skillet, add hamburger, pepper and onion stir fry. Cook until hot, add water, corn and taco seasoning mix. Simmer till water is absorbed, stirring occasionally. In a separate bowl mix salsa and refried beans. Spoon 1/2 beef mixture into baking dish, then add 1/2 of the bean mixture on top. Then place a layer of chips on top of that. repeat with a layer of meat, then bean mixture, then chips. Cover with aluminum foil, and bake for 30 minutes. Remove foil and add cheese to the top. Bake for 10 more minutes without foil.

Do You Have A Cheat Day?

2009-09-01T14:00:00.000-07:00

Then check out this blog:

http://cheatdaycafe.blogspot.com/

All I can say is YUM-O!!!

Another Delectable Blog

2009-08-27T14:13:00.001-07:00

This one has some tasty sounding recipes. I want to try the Grape Salsa!

http://lickablespoon.blogspot.com/

Fun new food website

2009-08-26T15:51:00.001-07:00

I found this fun website today. The food looks D.E.L.I.C.I.O.U.S. and the music reminds me so much of my mission to West Virginia that I am ready to pack my bags.

Enjoy: http://theungourmet.blogspot.com/

The Funny Side of Baking

2009-08-25T17:17:00.001-07:00

If you want to laugh till you cry you must go check out the Cake Wrecks website. If I am ever feeling down or blue I just click on my link and I am transformed into a laughing hyena instantly. Check it out!

http://cakewrecks.blogspot.com/

Recipes from our August Meeting

2009-08-25T16:59:00.000-07:00

We (my fam) made a snap decision to head to Idaho for week, so I missed my own group again...but I heard the recipes were delicious. I was going to try my hand at Ceviche, which I have been wanting to try for some time. If and when I do I will add it to this post.

Thank you Sybil for hosting at your lovely home!

So, without further chatter, here they are:

Sybil brought Mexican Cobbler

12 flour tortillas
1 stick butter
1-1/2 cups water
1/4 tsp nutmeg
21 oz can apple pie filling
1-1/2 cups sugar
1 tsp cinnamon

Chop apples in the pie filling. Fill each tortilla with 1 Tbs filling and roll up. Place in a 13x9 inch pan with rolled end down.

In saucepan add remaining ingredients and heat until sugar is dissolved and butter is melted. Pour over tortillas. Cover and let sit in refrigeratore for at least 8 hours. Bake at 350 degrees for 30-45 minutes. Serve warm.

Sherry Kennedy brought Brigaderio

3 Tbs cocoa
1 Tbs hot chocolate mix
1 Tbs butter
14 oz can condensed milk

Cook in heavy pan on medium-low heat (the lower the heat, the longer it takes) 20-30 minutes or until mixture starts to come loose from the pan. Pour into a glass bowl that has been sprayed with Pam. Let cool. Grease hands, form into balls. Roll in cocoa powdered sugar, cinnamon, nuts, whatever desired.

Makes approximately 20

Nicole brought Chunky Guacamole from the Better Homes and Gardens website

2 medium plum tomatoes, seeded and finely chopped
1/4 of a small red onion, finely chopped
1 or 2 cloves garlic, minced
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 ripe avocados, seeded, peeled, and coarsely mashed
Tortilla chips

1. In a bowl combine tomatoes, red onion, garlic, lime juice, olive oil, salt, and pepper. Gently stir in avacados. Cover the surface with plastic wrap. Chill for up to 1 hour. Serve with tortilla chips.

2. Makes 2 cups (sixteen 2-tablespoon servings)

August Meeing of the Pioneers

2009-07-26T10:02:00.000-07:00

The next meeting of the Recipe Pioneers is Wednesday, August 12th at 6:30 pm
It will be held at Sybil Rees' home - 1350 Caren Court
Our theme for August is South of the Border
Please bring any dish that comes from South of the U.S. border. Either bring a copy of the recipe to DeeAnn or email it to her at anndeehi@gmail.com

See you all there!

Recipes from our July meeting

2009-07-14T12:03:00.000-07:00

Our theme was salads and/or Asian foods.

Sybil brought Asian Chicken Salad

1 head Romaine lettuce, chopped
1 head lettuce, chopped
1 can mandarin oranges, drained
1 bunch green onions, sliced
1 bunch cilantro, chopped
1 large can crispy chow mien noodles
1 cup slivered almonds, toasted
1 ½ - 2 cups any type of Asian Salad dressing…I used the one from Costco.

Toss all ingredients together. Chill for 1 hour.

Nicole brought Greek Pasta Salad
12 oz. dried mostaccioli or penne (about 4 cups uncooked)
2 cups cherry tomatoes, quartered
1 medium cucumber, halved lengthwise and sliced
4 green onions, sliced
1/3 cup pitted kalamata olives, halved
1/2 cup olive oil
1/2 cup lemon juice
2 Tbsp. snipped fresh basil or 2 tsp. dried basil, crushed
2 Tbsp. snipped fresh oregano or 2 tsp. dried oregano, crushed
1 Tbsp. anchovy paste (optional)
4 to 6 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. ground black pepper
1 cup crumbled feta cheese (4 oz.)
Fresh oregano leaves
Directions
1. Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.

2. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.

3. In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, anchovy paste (if using), garlic, salt, and pepper. Cover and shake well. Drizzle over past mixture; toss to coat.

4. Cover and chill in refrigerator for as least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves. Makes 12 to 16 side-dish servings

Sherry brought Chicken Naan Pockets

4 small naan
3 Tbsp low fat yogurt
1 1/2 tsp garam masala
1 tsp chilli powder
1 tsp salt
3 Tbsp lemon juice
1 Tbsp chopped fresh coriander
1 green chilli, chopped
1 lb boneless chicken, skinned and cubed

1. Cut into the middle of each naan to make a pocket, then set aside.

2. Mix together the yogurt, garam masala, chilli poder, slt, lemon juice, fresh coriander, and chopped green chilli
Pour the marinade over the chicken and leave to marinate for about 1 hour.

3. Preheat the grill to very hot, then lower to medium. Put the chicken in a grill pan or flameproof dish lined with foil. Grill for 15-20 minutes until tender and cooked through, turning the chicken pieces at least twice.

4. Remove from the heat and fill each naan with the chicken.

from "Healthy Indian Cooking" written by Shehzad Husain and Manisha Kanani

June Meeting is Cancelled

2009-05-30T16:36:00.000-07:00

We will resume again in July on Wednesday the 8th...and will do Salads and Asian food both. So, two recipes each and we will have a very nice dinner together. Be sure to invite your friends!

Our Next Meeting

2009-05-20T21:46:00.000-07:00

Wednesday, June 10th at 6:30 p.m. at DeeAnn's home

Theme: Salads
Bring any type of salad: pasta, chicken, green, Jell-o, fruit, all of the above (tee hee). Hope to see you all there!

May's Meeting Recipes - Brunch

2009-05-13T16:44:00.002-07:00

Tonite's theme was Brunch and there were some yummmmmmy dishes!

Sharon brought Nutty Orange Coffee Cake from Paula Deen at Food Network
INGREDIENTS
3/4 cup granulated sugar
1/2 cup chopped pecans
2 teaspoons orange zest
2 (12-ounce) cans refrigerated buttermilk biscuits (10 count)
1 (8-ounce) package cream cheese
1/2 cup (1 stick) melted butter
1 cup sifted confectioners' sugar
2 tablespoons fresh orange juice
DIRECTIONS
Preheat the oven to 350 degrees F.

In a small bowl, combine the granulated sugar, pecans, and zest; set aside. Separate the biscuits. Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal. Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture. Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners' sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm.

Mina brought Artichoke Chicken Salad with Toasties or Tea Sandwiches for a Brunch from a Costco flyer
Serves 4
INGREDIENTS
1 can chunk chicken, drained
2 tbs. Olive oil
1 tsp. lemon pepper salt
about 1/2 cup artichoke hearts, drained and sliced
DIRECTIONS
1. Mix ingredients in a medium bowl. Allow to refrigerate for at least 20 minutes before serving. Serve with toahsties (recipe below)
2. Lightly butter 8 slices of bread
3. Sprinkle each slice of bread with 1/4 teaspoon of garlic salt and 1/4 teaspoon of paprika
4. Bake at 450 degrees until toasted. Allow to stand for 5 minutes, and then cut bread into 1 inch chunks
5. Spread your chicken salad on toasties and enjoy!Or spread on bread of your choice with lettuce. (Mina had hers on croissants and the were scrumptious!)

DeeAnn brought English Muffin Loaves from BreadRecipe.com
INGREDIENTS
2 pkgs acrive dry yeast
6 cups all purpose flour
1 TBS white sugar
2 cups milk
1/4 tsp baking soda
1/2 cup water
1 tsp salt
cornmeal
DIRECTIONS
1. In a small saucepan, heat the milk and the water until very warm (NOT HOT).
2. Combine 3 cups flour, yeast, sugar, salt, and soda in a large bowl. Add the warmed milk and water, and beat well. Stir in enough of teh remaining flour to make a stiff batter. Spoon into two 9x5 inch loaf pans that have been greased and dusted with the cornmeal. Cover, and let rise in a warm place for 45 minutes.
3. Bake at 400 degrees F for 25 minutes. Remove from pans immediately, and let cool.

And Grits and Sausage Bake from VeryBestBaking.com
INGREDIENTS
1 pkg breakfast sausage, cooked, drained and crumbled
3 cups water
3/4 cup ALBERS quick grits
2 cups shredded sharp cheddar cheese, divided
2/3 cup evaporated milk
1/4 tsp garlic powder
1/8 tsp hot pepper sauce
2 large eggs, lightly beaten
DIRECTIONS
1. Preheat oven to 350 degrees. Grease an 8-inch square baking dish.
2. Bring water to a boil in a medium saucepan; slowly stir in grits. Cover; reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes. Add 1-1/2 cups cheese, evaporated milk, garlic powder and hot pepper sauce; stir until cheese is melted. Add sausage and eggs; stir well. Pour into prepared baking dish.
3. Bake for 1 hour. Top with remaining cheese. Bake for an additional 5 to 10 mintues or until cheese is melted and golden brown. Let cool for 10 minutes before serving. Season with black pepper.
NOTE
Batter can be made the day before; cover and refrigerate. Let stand at room temperature for 30 minutes before baking.

April's Meeting Recipes - Appetizers

2009-05-13T16:32:00.000-07:00

I am still waiting for a friend to give me the recipes that were collected at the last meeting. But, here are a few that were emailed directly to me:

Christine brought Easy Italian Pinwheels from Pillsbury.com
INGREDIENTS
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup sliced pepperoni, finely chopped
1/4 teaspoon dried oregano leaves
1 egg yolk
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 egg white, beaten
DIRECTIONS
1. Heat oven to 375°F. In small bowl, mix cheese, pepperoni, oregano and egg yolk.
2. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3. Spread each rectangle with about 3 tablespoons pepperoni mixture. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 6 slices. Place, cut side down, 1 inch apart on ungreased cookie sheet. Brush with beaten egg white.
4. Bake 12 to 15 minutes or until golden brown. Serve warm.
High Altitude (3500-6500 ft): No change.

Mina brought Taco Soup from Weight Watchers
INGREDIENTS
1 pound lean ground beef
1 onion -- chopped
1 pkg. Taco seasoning Mix
1 can pinto beans -- (16 ounce) - do not drain
1 (16 oz) can chili beans regular
1 can corn -- (16 ounce) - do not drain
2 cans stewed tomatoes -- (16 ounce)
DIRECTIONS
1. Brown meat & onions and drain.
2. Mix Ranch & Taco seasonings into meat.
3. Add rest of ingredients, do not drain
4. Simmer 1 hour.
2 Weight Watchers points per cup. I am not sure of the pointsbut, it can’t be more because I used less ingredients.
To make this appetizer low fat
In a Baked Doritos Cup-sprinkle low fat cheese – scoop taco soup mixture on top of cheese –top with light sour cream.

Another Great Blog for Cooking and Baking

2009-03-18T16:30:00.000-07:00

Check this out!

http://lovinfromtheoven.blogspot.com/

How to Peel a Potato

2009-03-13T06:21:00.000-07:00

Check out this video...I haven't tried this method, but it looks very easy and a lot better than using a peeler. Enjoy!

http://www.youtube.com/watch?v=z4W0qIPJmoo

April Meeting of the Pioneers

2009-03-12T13:29:00.001-07:00

Our next meeting will be held on Wednesday, April 8th at 6:30 p.m. Jana will be hosting it at her home: 3047 W Avenue J-4.

The theme for April is Appetizers.

We hope to see you all there!

What’s In The Pot???

2009-03-12T13:07:00.000-07:00

Last night's meeting of the Recipe Pioneers had a theme of Crock-Pot or Fondue Pot. Again the dishes that were brought were delicious. Kari, thanks for hosting it in your home!

Here are the recipes I have collected so far:

Jana brought Sweet Shredded Pork (Café Rio)

3-4 pounds pork
1 small bottle taco sauce
1 Tablespoon cumin
1 cup brown sugar
1 can coke

Cover pork half way with water and cook in crock pot on high for 2 hours.
Shred the pork, removing all but ½ inch of water in the crock pot.
Return the port to the crock pot with the remaining ingredients.
Cook an additional 3 to 4 hours on low.
Serve as par of Café Rio salad or in tacos or burritos.

Kari brought Herbed Chicken and Stuffing Supper
(Betty Crocker’s Slow Cooker Cookbook)

3 pounds bone-in chicken pieces, skin removed
1 can (10 ¾ ounces) condensed cream of chicken with herbs soup
4 sweet potatoes or yams, peeled and cut into ½-inch slices
1 package (6 ounces) stuffing mix for chicken
1 ¼ cups water
¼ cup margarine or butter, melted
1 cup frozen (thawed) cut green beans

Place chicken in 5 to 6 quart slow cooker. Spoon soup over chicken. Top with sweet potatoes. Mix stuffing mix, water and margarine; spoon over sweet potatoes.

Cover and cook on low heat for 4 to 6 hours or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

Sprinkle green beans over stuffing. Cover and cook on low heat for 15 to 20 minutes or until beans are tender.

Mina brought Busy Day Crockpot Chicken and Rice
(Weight Watchers Crock Pot Recipes)
(3.5 points per serving)

1 pound boneless, skinless chicken breasts
2 cans 98% fat-free cream of chicken soup
1 can 98% fat-free cream of mushroom soup
1 box chicken flavor Rice-A-Roni
Put chicken and soups into the crock pot, turn on low for 8-10 hours. When you get home, cook the rice according to package directions. Serve the chicken and gravy over rice.

Lori brought Cool & Creamy Chocolate Fondue (Pampered Chef)

¾ cup semi0sweet chocolate morsels (Lori suggested milk chocolate instead)
1 container (8 ounces) frozen whipped topping, thawed
½ teaspoon cinnamon
½ teaspoon rum or vanilla extract (optional)
Assorted fresh fruit dippers such as whole strawberries, apple, peach, or pear wedges

Place chocolate morsels and half of the whipped topping in small microwave-safe bowl. Microwave, uncovered, on high for 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Fold in remaining whipped topping, cinnamon and rum extract, if desired. Mix until smooth. Cover; refrigerate at least 30 minutes.

To serve, spoon fondue into small bowl. Serve with fruit dippers.

DeeAnn brought Slow Cooker Reuben Dip (Allrecipes.com)

1 16-oz jar sauerkraut, drained
1 8-oz package cream cheese, softened
2 cups shredded Swiss cheese
2 cups cooked corned beef
¼ Thousand Island dressing

In a slow cooker, combine all the ingredients. Cover and cook on high for 45 minutes (or on low for several hours). Stir occasionally while cooking.

Serve with cocktail rye or crackers.

Debbie brought Hot Guac

and

Christine brought Chicken Fajitas(Mable Hoffman's Crockery Cookery)

1-1/2 to 2 lbs. flank or skirt steak, or boneless chicken
1 onion, thinly sliced
1 red or greeen bell pepper, sliced
1 clove garlic, crushed
1 jalapeno chile, seeded and finely chopped
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup vegetable oil
1 Tablespoon fresh lemon juice
8 to 10 warm flour tortillas
1/2 cup sour cream
1 avocado, peeled, pitted and thinly sliced

Cut meat across the grain into 1/2-inch diagonal strips. Place in a slow cooker. Top with onion and bell pepper. In a small bowl, combine garlic, chile, chili powder, cumin, salt, oil and lemon juice. Pour mixture over meat. Cover and cook on Low for 6to 7 hours or until meat is tender. Spoon several slices of meat with sauce into center of each warm tortilla. Fold over. Top with sour cream and avocado.

Fun Website

2009-02-23T17:51:00.000-08:00

I was surfing the net today and found this fun website. You just type in your leftover ingredients and it gives you recipes you can make to use them up. Have fun!
http://www.recipematcher.com/

March Meeting of the Pioneers

2009-02-12T11:31:00.000-08:00

Okay, now that we have enjoyed our evening of soups it is time to start planning for next month. Our meeting will be held on Wednesday, March 11th at 6:30 p.m. and will be at Kari Briggs home. Her address is: 42854 Normandy Lane and her number is 722-6762 if you need directions.

The theme for March is: Crock Pot or Fondue Pot.

It can be ANYTHING that is made in one of those two pots from appetizers to dessert and everything in between. Be brave and try something new this month. You may be able to add something new to your meal rotation. I know that ALL the soups are going to be added to my list of meals to make.

Hope to see you all there!

Soups Galore!

2009-02-12T11:19:00.000-08:00

It was a great meeting of the “Pioneers” last night. We had some scrumptious soups to share and we were all warm and cozy after trying them. Thanks to everyone who came. Here are some of the recipes that we enjoyed.

Sybil Rees brought Creamy Artichoke Soup (Giada De Laurentiis)

2 TBS extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8 oz) pkg frozen artichoke hearts, thawed
2 cups chicken stock
½ tsp salt
¼ tsp freshly ground black pepper
2 TBS plus 1/3 cup mascarpone cheese
2 TBS chopped chives, for garnish

Heat olive oil in heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.

Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone cheese and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.

Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.

*When blending hot liquids: remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Mary Smith brought Chicken Tortilla Soup (Sharon Beesley)

In a crockpot combine:

1 32-oz carton organic chicken broth
1 can black beans (do not rinse or drain)
1 can tomato sauce
1 can diced tomatoes with jalapenos
2 cups fresh salsa
3 frozen, boneless/skinless chicken breasts

Cook all day. Remove the chicken breasts and shred into bite size pieces. Return to crockpot. Add 1 can of corn, undrained.

To serve:
Place crumbled tortilla chips in bottom of bowls, ladle soup on top of chips. Serve with the following toppings:
Grated cheese, sour cream, sliced black olives, avocado chunks.

Mina Krutsch brought Longevity Noodle Soup (Swanson)

4 teaspoons cornstarch
2 tablespoons water
1 tablespoon sesame oil
8 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
3 tablespoons soy sauce
2 eggs, beaten
16 ounces thin spaghetti, cooked and drained
¼ lb. Sliced cooked ham, cut into 2” strips (about 1 cup)
green onions, sliced (about ½ cup)
1 clove garlic, minced

1. Stir cornstarch, water and sesame oil in a small cup. Set aside.
2. Heat broth, and soy sauce in a 3-qt. saucepan over medium-high heat to a boil. Stir cornstarch mixture and stir it into the saucepan. Cook and stir until mixture is slightly thickened.
3. Reduce heat to low. Add the eggs in a slow, steady stream, stirring while adding. Remove the saucepan from heat. Divide the pasta, ham and green onions among 8 servings bowls. Ladle about 1-cup broth mixture into each bowl. Serve immediately.

DeeAnn Haworth brought Cream of Corn Crab Soup (Favorite Recipes from Quilters cookbook)

8-oz pkg cream cheese, softened
3 cups sour cream
2 7-oz cans crab meat
Juice of ½ lemon
Salt and pepper to taste
¼ tsp garlic powder
4 TBS butter
4 TBS flour
2-3 cups milk
1 ½ - 2 cups corn
1-2 cups croutons

1. Beat cream cheese until smooth. Add sour cream, crab, lemon juice and seasonings and mix well.
2. In a large saucepan melt butter. Add flour and cook until bubbly. Turn to low heat and slowly add milk, stirring continuously to make a smooth white sauce. Add corn and cream cheese mixture and heat through, stirring until smooth.
3. Serve with croutons.

The other recipes will be added when I receive them. Enjoy!
(I was so excited to try all the soups that I forgot to take pictures, so the only photo we have is one from Food Network of Sybil's soup.)

Fish Chowder

2009-01-29T09:37:00.000-08:00

I tried this great recipe yesterday. I found it on the Crockpot 365 blog. It was delicious. Even my 3 year old loved it. The only downside is the house still smells like fish...oh well. It was worth it. If you like seafood you gotta try this one! Enjoy.

Fish Chowder

1 lb of white fish (I used frozen Orange Roughy from Trader Joe's)
3 cups of chicken broth
9 baby potatoes (or 10. but not 11.)
1 cup frozen roasted corn
1/2 white onion
handful baby carrots
heart of celery
3-4 cloves of garlic
1/2 t black pepper
salt (to taste, especially if using homemade broth)
2 cups frozen shrimp (to add later)
1 cup heavy whipping cream (to add later)

--chop up all the vegetables. I used my handy-dandy Pampered Chef chopper
--cube the fish, it's okay if it's still frozen.
--dump everything except the cream and the shrimp into your stoneware insert

cook on low for 8-10 hours, or until the potatoes are tender. If your veggies are too big for your taste, use an immersion blender to smooth it out.

30 minutes before serving, stir in your cup of cream and the frozen shrimp. Turn your crockpot to high for the last 30 minutes.

Serve with a bit of fresh parmesan cheese.

February 2009 Meeting Info

2009-01-25T16:10:00.000-08:00

Our February meeting will be held on Wednesday, February 11th at 6:30 p.m. at DeeAnn Haworth's home.

Please bring your dish, one copy of the recipe (make sure to state your source) with any hints or tips you discovered when preparing the recipe.

The theme for February is SOUPS.