Monday, December 13, 2010

Salted Caramel Thumbprint Cookies
Tina Stevens
Makes 16 cookies


Preheat the oven to 350 degrees F.

1 1/2 stick of unsalted butter, room temperature
1/2 cup of granulated sugar
1/2 teaspoon of pure vanilla extract
1 3/4 cup of all-purpose flour
1/8 teaspoon kosher salt

Quick Caramels :

(My grandmothers recipe)

1 c white sugar
1 c brown sugar
1 c karo syrup
1 can sweetened condensed milk
1 c butter
1 pinch salt
1 dash vanilla

Cookie: In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat square. Wrap in plastic and chill for 30 minutes. After 30 minutes, take out the fridge and cut into 1 1/4-inch squares.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Place the balls on an ungreased cookie sheet. Hold the cookie steady with one hand and press a light indentation into the top of each with your finger. Note: I actually poked a hole using my knuckle (from my index finger) since I have nails. I also kind of molded them a little just to make sure they were purdy. Bake for 10 to 15 minutes, until they’re just a little golden brown on the sides. Let them cool. While they’re cooling, make the caramel.

Tina’s Tip: To form the dough I used a mini muffin pan and a wooden tart former that I have from Pampered Chef to push a hole in the middle of the dough.  I skipped the whole refrigeration part also . . . . just formed the dough into balls and dropped them in the muffin tin.

Caramel: Cook until firm ball, stirring constantly. Pour into a buttered pan.

Tina's Tip: I know I’m crazy but I’ve never owned a candy thermometer. I use the water test method. (follow the link if you aren't familiar with this) After about 5 minutes of the caramel coming to a boil I start testing. To keep the caramel from turning to sugar crystals, when you are stirring stay away from the bottom and the sides of the pan do not scrape the caramel from the sides of the pan when dumping it out. I made the caramel beforehand and needed to heat it up gently (power 3) in the microwave to spoon it in the cookies.

Back to the recipe!  By now your cookies should be cooled. Spoon a teaspoon of warm caramel into the indentations of your cookies and top with sea salt. You can eat right away (the caramel will be goopy and wonderful), or let sit for 2 hours so the caramel sets. Fancy and fantastic!

Wednesday, November 17, 2010

Eggless Eggnog
From Salena Thomas
Yummier and cheaper than store bought, I think.

1 pt heavy cream
1/3 c sugar
½ tsp nutmeg
½ c half n half OR milk
2 tsp Rum flavoring
dash salt

Combine all and let sit in fridge to combine flavors.  You can use more or less half n half or milk to make drink as thick or thin as you want.

Yummy Cereal Snack
From Kiersten Isom
*warning very addicting!*

¾ c. butter (1 ½ sticks)
1 ½ c. white sugar
1 ½ c. light corn syrup
1 box Corn Chex
1 box Golden Grahams
2 c. sliced almonds
2 c. coconut

Mix cereals, almonds and coconut in large buttered bowl and set aside. Bring butter, corn syrup and sugar to a boil. Boil for 2 minutes until slightly thickened. Pour over cereal mixture. Stir until cooled enough to keep syrup from running off.
This is a holiday favorite at our house. It’s great for parties…guests will keep coming back for more J

Saturday, November 13, 2010

Breakfast Casserole
From Jacque Munns

1 loaf French bread
¾ lb mild cheddar cheese, grated
8 oz cream cheese, softened
½ Tbsp dry mustard
8 eggs
2 c milk
1 c butter
½ tsp salt
¼ tsp pepper

Tear bread in bite size pieces and mix with cheese.  Put in a greased 9x13.  Put rest of ingredients n blender.  Pour over bread and cheese.  Cover and refrigerate overnight.  Bake at 325* for 50 minutes covered, 10 minutes uncovered.

Curry Breads
From Jacque Munns

2 c shredded cheddar cheese
2/3 c chopped green onion
½ c mayo
1 tsp curry powder
½ c finely chopped black olives

Mix all together and spread on rye party breads.  Broil until bubbly.

Friday, October 15, 2010

Caprese Salad
Tina Stevens

Roma Tomatoes
Fresh Mozzarella Cheese
Olive Oil

Cut tomatoes and mozzarella into slices.  Arrange them on a plate in alternating order.  Spoon pesto onto the tomatoes and mozzarella and drizzle with olive oil.  Enjoy!
From Salena Thomas

  • 4 eggs, lightly beaten
  • 1 1/3 cups milk
  • 2 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt

  • In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
  • Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
  • Fill with either sweet or savory fillings.  For a truly French experience, use Nutella.  
Danish Oatmeal Cookies
From Kiersten Isom

1 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
1 cup powdered sugar
2 tsp. vanilla
1 cup oatmeal (I didn't want the texture of oatmeal so I put mine in my little blender/chopper thing and it came out like oatmeal flour)
1 cup chopped pecans (I chopped half of the nuts very finely in my blender)
powdered sugar for sprinkling

Preheat oven to 325 degrees. In a bowl, mix the flour, baking soda and salt. In a separate bowl mix the butter, powdered sugar and vanilla until the mixture is smooth and creamy. Stir in the flour mixture. Gently stir in the oatmeal and pecans and lightly mix until combined. 
Roll into small teaspoon sized balls and place on cookie sheet or baking stone. Bake for 10-15 minutes until lightly browned. Let cool completely before sprinkling with powdered sugar. 
Makes 90 little cookies. 

Wednesday, September 29, 2010

Blue Raspberry-Lemonade brand Kool-Aid
By Roz Brown

1 large lemon
2 Blue Raspberry Lemonade packets

Follow package directions
Slice and add lemon
Chill and enjoy!
Homemade Pizza Pockets
By Salena Thomas
Simple, fast, easy, and yummy!

small flour tortillas
1 lb ground meat of choice (breakfast sausage, italian sausage, hamburger, etc)
any other pizza topping you enjoy, chopped (chopped pepperoni, olives, mushrooms, peppers, onions, etc)
1 pkg mozzarella cheese sticks
1 can pizza sauce

Fry up meat and other pizza toppings in large pan until done.  Add enough pizza sauce to make a good filling consistency.  Unwrap all cheese sticks.  Warm tortillas in microwave to make more pliable.  Put one cheese stick on a tortilla.  Put about 1/4 - 1/2 cup filling on cheese.  Fold up tortilla like a Taco Bell burrito, closing the ends.  Place seam side down on sprayed cookie sheet.  Spray the tops of the pizza pockets.  If you like garlic, sprinkle with garlic salt.  Bake in oven at 350 until tortillas are lightly brown.  Make lots.  They freeze well.  You can make them early in the day and bake them at night.  Just easy-peasy.

Thursday, July 15, 2010

Oven Smores
From Kiersten Isom

Ritz crackers
Large marshmallows
Regular Hersheys bar

Place one square of chocolate on a ritz cracker and put half a marshmallow, cut side down, on chocolate.  Broil in oven until marshmallow is light golden brown.

Tuesday, July 13, 2010

Slush Punch
From Alice Mann

1 qt water
2 c sugar
6 rotten bananas
1 large can orang juice (with water called ofr on can)
1 can each limeade, lemonade, pineapple juice

Boil sugar im water until sugar dissolves.  In a blender, add sugar water and bananas.  Add all rest of juices.  Freeze in containers.  Thaw before serving so it is slushy.  Add lemon lime soda.  4 liters soda to 1 gallon punch mix.
Jello Punch
From Jocelyn Denyer

1 sm pkg jello (any flavor)
2 c sugar
2 c boiling water
2 c cold water
3 Tbsp lemon juice
1 (46 oz) can pineapple juice
1 tsp almond extract
2 liters ginger ale or lemon lime

Dissolve jello and sugar in boilig water.  Once all crystals are dissolved, add cold water, lemon juice, pineapple juice, and almond extract.  Pour inot freezer containers and freeze.  One half hour before serving, remove punch from freezer to thaw.  Put in punch owl and use potato masher to slush up.  Add ginger ale or lemon lime soda.

Wednesday, June 2, 2010

Cracked Wheat Bread
From Ann Carter
This is the nearest thing to the popular commercial honey-wheatberry bread.  It is light, pale, pretty, delicious - far better in every way than it's store-bought counterpart.

To use Cracked Wheat - The night before, mix the wheat, molasses, and cool water.  The water should cover the grain when you start;  add more if necessary.  Let stand in a cool place until morning.

To use Bulgur Wheat - Just before you dissolve the yeast and begin to mix the dough, boil 3/4 c water.  Mix the bulgur, molasses, and water in a heavy saucepan.  Bring them to a boil, stirring, and cover, removing from heat.  Set aside.

 1/3 c coarse cracked wheat OR 3/4 c bulgur wheat
2 tbsp molasses
water to cover, 3/4 cup
2 tsp dry yeast
1/2 c warm water
1/2 c honey
3/4 c boiling water
1 1/4 c cold buttermilk
5 1/2 c finely ground high-gluten whole wheat flour
2 1/2 tsp salt
4 tbsp butter

Dissolve the yeast in the 1/2 c warm water.  Dissolve the honey in the hot water and add the buttermilk.  Stir the flour and salt together in a mixing bowl and make a well in the middle. Add the buttermilk mixture and the yeast, combining them to make a dough.  Knead partway, for about 10 minutes only, then let rise in a warm place about an hour and half.  Test to see whether it is ready to deflate:  wet your finger and poke the center of the dough about 1/2 inch deep.  If the hole does not fill in at all or if the dough sighs, go on to the next step.  Otherwise, allow a little more time.
Drain any excess water from the wheat.  Spread the butter on the kneading surface and turn the dough out onto it, flattening the dough to a large oblong.  Spread the grain out on the dough and fold them together.  Knead the grain and the butte into the dough, and keep working them together until the dough is silky and lustrous, stretchy and even - except for the brown grains, of course.  This will take about 10 minutes.  Let the dough rise again as before;  this time it will take about half as long.
As soon as the dough tests ready, turn it out onto the tabletop and press to deflate.  Cut in half and round each part.  Cover and allow to relax very well - this may take 15 minutes unless your dough is quite soft.  Use flour on the board when you shape the loaves, and be very gentle to keep the gluten film from tearing. This dough makes very fine hearth loaves, splendid buns or rolls, and big spectacular pan loaves.
The shaped dough should rise quite high before you put it in to the preheated oven.  It does best in a place that is warm and not too humid.  Have the oven ready a a little early, and if the tops of the loaves begin to rip from the stress of the wheat, get them into the oven.  usually they won't rip if you have kneaded well, but whether they do or not, their crusts will be pretty if you slash them.  If there is a rip, slash so as to make it look intentional.
Put the loaves into a preheated oven as soon as yo finish slashing them.  Start the oven at 400; after 10 minutes turn the heat down to 325 and bake for almost an hour.  when the loaves come out of the oven, brush the tops with butter.
Cream Biscuits
From Ann Carter

2 c flour
1 tbsp baking powder
2 tsp sugar
1 tsp salt
1 - 1 1/2 c heavy cream
1/3 c (5 tbsp) butter, melted

Preheat oven to 425.  Have ready an ungreased baking sheet.  Toss together flour, baking powder, sugar, and salt in a mixing bowl, stirring with a fork to blend and lighten.  Slowly add 1 cup cream, stirring constantly.  Gather the dough together;  when it hold together and feels tender, it is ready to knead.  If the dough seems shaggy and pieces are dry and falling away, slowly add enough additional cream to make the dough hold together.
Place the dough on a lightly floured surface and knead for 1 minute.  Pat the dough into a square that is about 1/2 inch thick.  Cut into 12 squares and dip each into the melted butter so all sides are coated.  Place the biscuits 2 inches apart on the baking sheet.  Bake for about 15 minutes or until the biscuits are lightly browned.  Serve hot.

Wednesday, May 26, 2010

Sour Cream Pound Cake
From Roz Brown

3 c Bisquick mix
1 1//2 c sugar
1/2 c flour
3/4 c butter
1 tsp vanilla
1/8 tsp salt
6 eggs
1 pkg (8oz) cream cheese
Powdered sugar, if desired

Heat oven to 350.  Grease and flour 10" angel food tube cake pan, 12 cup fluted tube cake pan or 2 loaf pans.  Beat all ingredients except powdered sugar in large bowl on low speed 30 seconds, scraping bowl frequently.  Beat on medium speed 4 minutes, scraping bowl occasionally.  Pour into pan.  Bake 55 minutes our until toothpick inserted near center comes out clean.  Cool 5 minutes; turn pan upside down onto wire rack or heatproof serving plate.  Remove pan;  cool cake completely.  Sprinkle with powdered sugar.

Friday, May 21, 2010

Spring Rolls
From Loan Kirkland

Golden Mountain Seasoning Sauce
2 cups Bean threads – soak in water until soft and cut small after you soak
4 cups chopped cabbage
2 cups shredded carrots
¼ c green onion
¼ c cilantro
1/3 c garlic
1 lb. ground turkey or chicken
1 lb ground pork
Garlic salt and pepper to taste
Spring roll sheets

Brown meats together with bay leaves and drain. Mix cilantro, onion and bean threads in a T. of oil over medium high heat. Sauté garlic and meat, season with pepper and garlic and seasoning salt. Add meat to cilantro mixture. Sauté carrots in another T. of oil and season. Add to meat and cilantro mixture. Sauté and season cabbage in a little oil. Add to meat mixture and mix well.
Put about ¼ c. filling on spring roll sheet and roll tightly. Seal roll with brushed eggs mixed with Tbs. water.
Fry in hot oil until crisp and brown.

Thursday, May 20, 2010

Banana Cake
From Marci

2 large eggs, allowed to sit at room temp for 30 minutes
2 1/4 c flour
1 1/2 c sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 cup (3 large) mashed ripe bananas
3/4 c buttermilk
1 tsp vanilla
1 c shortening

Grease 9x13.  In large bowl stir together flour, sugar, baking powder, baking soda, and salt.  Add bananas, buttermilk, shortening, and vanilla.  Beat with mixer on low speed until combined.  Then add eggs, beat on medium speed for 2 minutes.  Pur into prepared pan.  Bake at 350 for 25 - 30 minutes.  Cool cake layers in pan on wire rack for 10 minutes. Remove cake from pan, cool thoroughly on rack.  Frost with frosting.

Cream Cheese Frosting
1 (8oz) pkg softened cream cheese
1/2 c butter, softened
2 tsp vanilla
5 3/4 - 6 1/4 c powdered sugar

Beat cream cheese, butter, and vanilla until light and fluffy.  Gradually beat in additional powdered sugar to reach spreading consistency.

Sunday, March 21, 2010

Whole Wheat Sugar Cookies
From Joni Page

1 c sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp nutmeg
1/4 c soft butter
1/4 c applesauce
2 Tbsp milk
1 Tbsp orange peel
1 tsp vanilla
1 egg
2 c whole wheat flour

Combine all ingredients in given order.  Blend well.  shape into balls and roll in cinnamon sugar.  Bake at 375 for 8 - 10 minutes.
Turkey Hash
From Joni Page

3 - 4 cooked and cubed potatoes
1/2 chopped onion
1 can mixed peas and carrots
1 lb ground turkey
1 can fat free cream of chicken soup
McCormick's Seasoned Salt

Brown ground turkey, onion and seasoned salt until turkey is well done.  Add potatoes, vegetables, and soup.  Mix together.  Put in casserole dish.  Top with cheese  Bake in 350 oven for 30 minutes.
Healthy Macaroni and Cheese
From Shirley Pauole

7 oz (1 1/2 c) dried multigrain or whole grain rotini pasta
1 1/2 c broccoli florets, finely chopped carrots, or green beans, cut in 1/2 inch pieces
1/4 c finely chopped onion
4 tsp olive oil
1 - 6.5 oz pkg light semisoft cheese with garlic and herb
1 2/3 c fat free milk
1 Tbsp flour
1/2 c reduced fat shredded cheddar cheese
2 oz (1/2 c) Asiago, gruyere or Manchego cheese, shredded
1/2 c crumbled whole wheat baguette or panko (Japanese-style bread crumbs)

In a medium saucepan cook the pasta according to package directions.  Add broccoli, carrots, aor beans during the last 3 minutes of cooking.  Drain pasta mixture.  Return to pan;  keep warm.  Meanwhile, cook onion in 2 tsp of the oil over medium heat for 5 minutes or until tender.  Remove pan from heat.  Add semisoft cheese; stir until cheese is melted and combined.  IN a medium bowl whisk together milk and flour until smooth.  Add all at once to onion mixture.  Cook and stir over medium heat until thickened and bubbly.  Reduce heat to low.  Stir in cheddar and Asiago cheeses until cheese are melted.  Add cooked pasta mixture; stir to coat.  Transfer pasta mixture to a 9x13.  In a small bowl combine baguette crumbles and remaining 2 tsp oil;  sprinkle on pasta mixture.  Bake uncovered 10 - 15 minutes at 425.
Jap Chae
From Susi Capellaris
Adapted from Mary Ostyn's Cookbook Family Feasts for $75 a Week

16 oz Asian vermicelli (sweet potato starc noodles)
1 tub firm/extra firm tofu - sliced and left to dry in between towels or paper towels for 15 minutes (may substitute browned ground beef)
6 - 8 cloves garlic
2 carrots, thinly sliced
2 bunches green onions, sliced
8 - 10 mushrooms, sliced thinly
2 c fresh spinach

1/2 c soy sauce
2 Tbsp sesame oil
2 Tbsp olive oil
2 Tbsp sugar
4 tsp sesame seeds

Combine sauce ingredients and pour over tofu or beef in small casserole dish.  Bake at 350 for 15 minutes.  Cook noodles in boiling salted water until soft, 8 - 10 minutes.  Then add mushrooms and spinach, cook 3 minutes.  Toss vegetables, protein and sauce, and pasta togheter.  May be served cold or hot.  May add any number of fresh veggies.

Monday, March 15, 2010

Lemon Chicken Stirfry

This is a recipe my mom made when we were growing up. I don't really measure a lot, so I'll just estimate and you can change it to suit your tastes.

Lemon Chicken Stirfry
2 cups sliced celery
2 cups thinly sliced carrots
3 cups chopped broccoli
1 boneless, skinless chicken breast, cut into bite size pieces
1/2 cup lemon juice (I usually end up adding more)
1/2 cup water
garlic powder, salt, pepper to taste

Fry chicken with 1 tablespoon margarine in electric skillet (medium heat). Remove from skillet when cooked through. Saute celery with about a tablespoon of margarine in electric skillet while you chop the other vegetables. (My mom added green onions with the celery, but I don't like them.) Add carrots, chicken, broccoli, lemon juice, water, garlic powder, salt, and pepper to celery. Lower heat and simmer, covered, for about 20 minutes, until carrots and broccoli are tender. Stir occasionally while simmering, adding more water/lemon juice and seasonings as needed.
Serve with rice. We use plain white rice, but my mom always served it with chicken flavored rice. Enjoy!

Sunday, February 21, 2010

Yummy Salad
From Eleni Franklin
Romaine lettuce hearts (3)
1/2 C Feta Cheese
2 C Pecans
2 Granny Smith apples
1/2 C dried cranberries

Prepare Pecans (2 C)
1/2 C sugar
3T water
1t salt
1/2t cayenne pepper

Bring to boil (2 minutes). Add pecans & stir a couple of times. Put on cookie sheet (separate as much as possible). Bake at 350 for 12-13 minutes.

Dressing - blend in blender until smooth & refrigerate
1-3 garlic cloves
2 spring onions
1t salt
1t sugar
1/2t curry
1/2t black pepper
1/4 C Balsamic vinegar
1/4 rice vinegar
1/2 olive oil

Tear apart lettuce leaves. Toss in cheese, apples & cranberries. Drizzle dressing. Last minute, toss prepared pecans on top.

Saturday, February 20, 2010

By Eleni Franklin

1 # filo (about 12 - 15 sheets)
2 packages (10 oz ea) frozen spinach or 1# fresh
2 sticks butter, melted
1 # onions, finely chopped
1/2 C chopped parsley
1/2 C chopped dill
1 tsp salt
1/2 tsp pepper
6 eggs, beaten
1 # cheese; feta (crumbled finely), hoop, or cottage (I combine all three)

Thaw spinach; squeeze out all excess liquid. Lightly sauté onion.  Add onion, parsley, dill, salt, pepper, cheese(s) & eggs to spinach. Mix thoroughly. Lightly brush bottom of 9"x13" (or 15") pan with melted butter. Lay gently 7 (approx.) sheets of filo, brushing w/melted butter between each layer. Pour in spinach mixture & spread evenly. Place remaining 7 layers of filo on top, brushing with melted butter between layers.
Tuck in all edges. Brush top generously with butter. Score top sheet (2 1/2" x 2").  Bake at 350 F for 45 minutes until golden brown.   Remove from oven & cool 1/2 hr. Cut into serving pieces.  YIELD: 20 servings