Cooking in the Groves

Coconut Custard Pie

2012-01-23T09:29:00.000-06:00

Submitted by Julie Ingermanson

1 1/2 c. milk
1 c. sugar
3/4 c. shredded coconut
2 eggs, beaten
3 Tbsp. all-purpose flour
1 Tbsp. butter or margarine, melted
1/4 tsp. vanilla extract
1 (9 inch) unbaked pastry shell

In a large bowl, place milk, sugar, coconut, eggs, flour, butter and vanilla; stir until combined. Pour into pie shell. Bake at 350 degrees F for 50 minutes or until a knife inserted near the center comes out clean. Cool to room temperature. Refrigerate leftovers.

Chocolate Mixed Berry Tart

2012-01-21T14:21:00.000-06:00

Submitted by Lili Barbosa

Blueberries
Raspberries
Blackberries
Strawberries
1 pkg. cracker cookies (international aisle)
7 Tbsp. butter
1/2 Tbsp. cold water
1 3/4 milk chocolate bars (large Hersheys)
1 3/4 dark chocolate bars (large Hersheys)
1 medium size heavy whipping cream (300 ml)
1 Tbsp. sugar

1. Mix berries with 1/2 cup sugar and heat on stove to make jam topping.

2. Blend cookies in blender then put in pie pan (with removable sides). Pour melted butter and water in and mix until crumbs are saturated. Press on sides of pan, then bottom. Put in oven for approximately 10 minutes.

3. Wash, cut and dry strawberries. Only cut green stem off strawberries (to keep juices inside). Fill bottom of pan with whole strawberries (top down).

4. Melt 1 3/4 milk chocolate & dark chocolate (large bars) in microwave.

5. Blend 300 ml whipping cream in blender.---10 pulses then add 1 Tbsp. sugar and blend about 30 seconds (til peaks form). Then mix with chocolate and pour in pan over strawberries. Let set in fridge 3 hours or freeze approximately 30 minutes.

6. Top with berry jam and fresh berries.

Chicken Pot Pie

2012-01-20T10:10:00.001-06:00

Submitted by Danica Nelson
Recipe from http://domesticationinprogress.blogspot.com/2007/10/chicken-pot-pie.html

1 double pie crust
3 chicken breasts
5 red potatoes
2 cans cream of chicken soup
1 bag frozen peas and carrots - thawed
1 sweet onion - diced
Butter
Egg

1. Heat oven to 450.
2. Heat two large pans of water - these are for the chicken and potatoes...I usually add some chicken bullion to the water for taste - and we could all use a little more sodium right?
3. Trim fat from chicken and dice the potatoes, then add to the boiling water, separately of course.
4. Cook the bottom of the pie crust first, in the oven. Just follow the directions on the back of the pie crust box for a "one crust pie" - I cook mine for 9 minutes. Make sure you set the timer. After cooking, turn the oven down to 400 to cook the pie...this isn't a one crust pie of course but I do not like having a soggy pie bottom. You'll add the top crust later.
5. Saute the onion in butter until it is translucent and tender - it can even be a little golden...if you do not like onions than dice them large enough you can pick them out or small enough you can swallow them whole, but do not leave them out entirely. They add wonderful flavor.
6. When the chicken is done shred it into bite size pieces.
7. The potatoes are done when they break apart by being stabbed with a fork - strain them.
8. Combine the shredded chicken, potatoes, peas and carrots, onions and the 2 cans of cream of chicken soup in a large bowl.
9. Pour the glorious mixture into the already-cooked pie crust.
10. Now add the top crust and trim to fit the pie plate.
11. Whisk the egg in a small bowl and baste over the top crust.
12. Make four slits in the top of the pie with a knife to provide steam release while the pie is baking.
13. Bake for 40 minutes and then let the pie cool for a few minutes on top of the stove.
14. Serve!

Danica's Notes:
I microwave 4 or 5 smallish potatoes for 10 minutes rather than boil them. And if I'm in a hurry I use canned chicken instead of boiling/shredding chicken. I also often add a can of corn to the veggie mix, and I only use one can of cream of chicken soup. Don't skip the egg step - it really makes a difference in the appearance and, more importantly, the taste!

Terry's Favorite Easy Chicken Pie

2012-01-18T12:42:00.000-06:00

Submitted by Amy White

2 (9 inch) pie shell
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese, softened
1/2 (16 ounce) package frozen mixed vegetables, thawed
3 c. cooked, diced chicken meat

Preheat oven to 425 degrees F (220 degrees C). In a large mixing bowl combine soup and softened cream cheese. Mix until thoroughly blended. Stir in vegetables and chicken. Pour chicken mixture into pastry-lined pie pan. Cover with top crust. Seal and cut steam vents in top. Cover edges of crust with aluminum foil to prevent over-browning.

Bake in preheated oven for 35 to 40 minutes. Remove foil halfway through baking to allow edges of crust to brown. Check often late in cooking time to ensure crust is not burning.

Chocolate Chess Pie

2012-01-18T12:41:00.000-06:00

Submitted by Melissa Maxwell

1/2 c. butter
1 1/2 (1 oz.) squares unsweetened baking chocolate, chopped
1 c. brown sugar, packed
1/2 c. sugar
2 eggs, beaten
1 Tbsp. milk
1 tsp. all-purpose flour
1 tsp. vanilla extract
9 in. pie crust
Whipped cream

Melt butter and chocolate together in the microwave. Set aside. Combine remaining ingredients (except whipped cream). Gradually add chocolate mixture. Pour into pie shell. Bake at 325 degrees for 40-45 minutes. Let cool.

*Note: It can be hard to tell when this is done. When you take it out of the oven, it will be puffed up, but as it cools, it will collapse and solidify. Let it cool for at least a half hour.

Chocolate-Covered Pretzel Pie

2012-01-15T15:57:00.000-06:00

Submitted by Mandi Cooper

4 oz. (3 c.) broken pretzel sticks
3/4 c. light brown sugar
1/2 c. butter, melted
1/4 c. cornstarch
3 Tbsp. unsweetened cocoa
Pinch of salt
2 1/2 c. whole milk
4 egg yolks
3 oz. bittersweet chocolate, chopped
1 tsp. vanilla extract
1/3 c. heavy cream
3 Tbsp. powdered sugar

1. Heat oven to 350 F. In a food processor combine pretzels, 1/4 c. brown sugar and butter; blend until mixture resembles fine crumbs. Press mixture firmly into bottom and sides of a 9-inch pie pan. Bake crust until fragrant and just turning golden, 10 - 15 minutes. Cool.

2. In a medium saucepan whick together 1/2 c. brown sugar, cornstarch, cocoa, salt, and milk. Place over medium heat and stir until sugar is just dissolved, about 2 minutes. Whisk in egg yolks. Cook, stirring constantly, until custard thickens and just boils, about 5 minutes. Remove from heat and stir in chocolate and vanilla. Place pan in a bowl of ice water and stir occasionally until custard cools.

3. Pour custard into cooled crust and press plastic wrap directly onto surface. Chill until firm, 4 hours or up to a day.

4. Whip cream and powdered sugar until soft peaks form. Spread over pie and garnish with extra pretzels and chocolate shavings.

White Chocolate Hazelnut Pie

2012-01-15T15:51:00.017-06:00

Submitted by Laura Lopez

Graham Crust:

1 1/2 c. finely ground graham cracker crumbs
1/4 c. white sugar
6 Tbsp. butter, melted
1/2 tsp. ground cinnamon

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into an 8 or 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool.

Pie Filling:

1 1/4 c. cold milk
2 Tbsp. hazelnut cocoa mix
2 pkg. (4 serving size) white chocolate instant pudding
1 tub (8 oz.) frozen whipped topping, thawed

Mix milk, hazelnut and pudding with 1/2 whipped cream with whisk for 1 minute. Pour into cooled crust, top with rest of whipped cream. Serve or refrigerate.

White Chocolate & Peppermint Popcorn

2011-12-20T13:43:00.000-06:00

Submitted by Kristi Jarvis

16 oz. white chocolate (can use white chocolate baking morsels) or almond bark
1 cup finely crushed (like sand) peppermints (about 10-12 candy canes or 40 mints) - I crush my peppermints in my food processor. The mints will scratch the plastic.
4 quarts popped popcorn (about 1/2 cup corn kernels) - I used this to pop my corn, so it had salt. If you are using air popped corn, throw in a pinch of salt when you sprinkle in the crushed peppermints.

Slowly melt white chocolate or almond bark in the microwave or on stove-top with double boiler. Stir often to keep chocolate from burning. Stir 1/2 cup crushed peppermints into the white chocolate. Place popped corn into a large bowl. Pour melted white chocolate and peppermint mixture over the popcorn. Gently stir to coat popcorn while sprinkling remaining crushed peppermints over the popcorn. Pour out onto parchment paper and allow coating to harden.

Cookie Salad

2011-12-11T19:38:00.000-06:00

Submitted by Julie Ingermanson

1 small package instant vanilla pudding
1 c. buttermilk
1 container Cool Whip
1 can pineapple, drained
1 large can mandarin oranges, drained
1/2 package Keebler Fudge Stripe Cookies

Mix pudding & buttermilk (will be thick). Fold in Cool Whip. Add fruits & broken cookies.

Sugar Cookies

2011-12-08T22:02:00.000-06:00

Dough:
1 c. butter
2 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
1 tsp. baking soda
4 tsp. baking powder
1/2 tsp. salt
4 1/2 c. flour

Mix together and refrigerate over night.

Frosting:
1/2 c. butter
1/2 c. Crisco
milk
powdered sugar
vanilla
salt

Mix butter and Crisco and then add the rest to taste. Bake dough at 350 for 10 minutes. Makes 55-60 cookies. ENJOY!

Sweet & Salty Almonds

2011-12-08T20:25:00.001-06:00

Submitted by Melissa Maxwell
From Seven Bums Kitchen

2 c. raw almonds
1/4 c. sugar
1/2 tsp. salt (my favorite is using sea salt)
1/2 tsp. cinnamon
2 Tbsp. honey
2 Tbsp. water
2 tsp. vegetable oil

Spread raw almonds on a large baking sheet so that they are just one layer. Put in a cold oven, then turn the oven on to 350 degrees. Roast the almonds for about 15 minutes or until you can smell them.

While the almonds are roasting, put the honey, water and vegetable oil in a large skillet. Whisk until everything is combined, then put it on medium heat. Let it bubble for a few minutes, then add the roasted nuts to the skillet. Coat the almonds with the honey mixture and heat for about 5 minutes, stirring frequently. (You shouldn't have any liquid left in the skillet when the almonds are done.)

Mix the sugar, salt, and cinnamon in a small bowl. Put about 1/4 c. of the mixture into a 9 x 13" baking dish. When the almonds are coated with the honey mixture and are done cooking, transfer them to the 9 x 13" baking dish. Pour the rest of the sugar/salt/cinnamon over the almonds and stir everything up so that all the almonds get coated with the sugar mixture. Transfer the almonds back to the baking sheet and spread them out in one layer again to cool. After they've cooled, break them up a little bit.

Eat them all.

Gingersnaps

2011-12-08T16:24:00.000-06:00

Submitted by Rachel Mecham

¾ c. shortening
1 c. sugar
1 egg
¼ c. molasses
sugar (for rolling dough in)
2 c. flour
2 tsp. baking soda
½ tsp. salt
2 tsp. ginger
1 tsp. cinnamon

Mix wet ingredients first. Then mix dry ingredients in a separate bowl. Combine dry with wet ingredients. Form into balls and roll in sugar. Place on ungreased cookie sheet. Bake 8 - 15 min. at 350 degrees F. Makes about 30-40 cookies.

Snowball Cookies

2011-12-08T14:20:00.000-06:00

Submitted by Laura Hintze

1 c. margarine, softened
½ c. powdered sugar + extra to roll cookies in
1 tsp. vanilla
2 ¼ c. flour
¼ tsp. salt
¾ c. nuts, finely chopped

Mix margarine, ½ c. sugar, and vanilla thoroughly. Sift flour and salt together and stir into mixture. Stir in nuts by hand. Chill dough 3-4 hours. Roll into 1-inch balls. Place on ungreased baking sheet. Bake at 350 degrees until set but not brown, about 8-10 minutes. While warm, roll in powdered sugar. Cool. Roll in powdered sugar again.

Yield: 35 cookies

Polish Style Apple Pie

2011-11-21T14:54:00.000-06:00

Submitted by Kasia Niedzwiedzka

Crust Dough:
400g (3 1/5 c.) flour
120g (about 1 c.) powdered sugar
1 tsp. baking powder
180g butter (a bit less than two sticks)
2 egg yolks
2 Tbsp. sour cream

Knead everything together. Separate the dough into two pieces - 3/4 and 1/4 - and put in the fridge for 1 1/2 hours. Then I grate the dough on a grater.

Apple Filling:
6 to 8 apples, peeled and cleaned inside
Cinnamon, as you like - usually about 1 tsp.
Sugar, as you like - I don't add
Raisins and nuts, as you like

Cut apples into pieces (ten per apple). Simmer them with about 1 c. water until soft and mashed (you can leave small pieces). Add cinnamon as you like (usually around 1 tsp.), sugar as you like (I don't add any), raisins and nuts, as you like.

Egg White Foam:
2 egg whites
3 Tbsp. powdered sugar

Beat together.

Layer 3/4 of the dough, then the apples, then foam, then rest of the dough in a 9x9 pan. Bake around 45-55 minutes at 350 F degrees until golden brown.

Balsamic-Glazed Green Beans and Pearl Onions

2011-11-19T15:45:00.003-06:00

Submitted by Martha Southwick

1 1/4 lbs. green beans, trimmed
1 Tbsp. butter, divided
6 oz. red pearl onions, halved lengthwise and peeled
1/4 c. fat-free, lower-sodium chicken broth
3 Tbsp. balsamic vinegar
1 Tbsp. sugar
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Place beans into a large saucepan of boiling water; cook 3 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside. Heat 1 1/2 tsp. butter in a large nonstick skillet over medium-high heat. Add onions; sauté 3 minutes or until lightly browned, stirring frequently. Add broth, vinegar, and sugar; bring to a boil. Simmer 3 minutes or until syrupy. Add beans, remaining 1 1/2 tsp. butter, salt, and pepper; toss to coat. Cook for 2 minutes or until thoroughly heated. Serves 8.

Sweet Potato Casserole

2011-11-19T15:45:00.002-06:00

Submitted by Julie Ingermanson

3 c. mashed sweet potato (I baked the sweet potatoes & then scooped them out)
1/2 c. sugar
1/2 tsp. salt
1 tsp. vanilla
2 eggs, well beaten
1/2 butter, melted
1 c. brown sugar, packed
1/3 c. flour
1/2 c. pecans, chopped
3 Tbsp. butter, melted
Handful of marshmallows

Combine sweet potatoes, sugar, salt, vanilla, eggs & 1/2 c. butter in a mixing bowl in the order listed. Mix thoroughly. Spread mixture into a greased pan (I used a 9x9 square). Mix brown sugar, flour, pecans & 3 Tbsp. butter in bowl & sprinkle over sweet potatoes. Sprinkle marshmallows over top. Bake 350 F for 30-40 minutes. Allow to set at least 30 minutes before serving.

Citrus Wassail

2011-11-19T15:45:00.001-06:00

Submitted by Rachel Mecham

2 quarts apple juice
2 c. pineapple juice
2 c. orange juice
1/2 c. lemon juice
1 tsp. ground cinnamon
1/2 tsp. ground cloves

In a large pot on the stove, whisk together all ingredients. Heat to steaming hot then simmer for 15 minutes, or longer if desired. May be transferred to a crock pot to serve warm. (I suppose you could make it in a crock pot if you have the time to wait for it to heat up.)

Swedish Green Potatoes

2011-11-19T15:45:00.000-06:00

Submitted by Rachel Mecham

6 large potatoes (or 8 medium)
1 1/4 c. light cream (or substitute evaporated milk)
1/4 lb. (1 stick) butter, softened
2 tsp. salt
1 tsp. sugar
1/4 tsp. white pepper
2 Tbsp. chives
1 tsp. dried dill
1/2 package frozen chopped spinach partially cooked and well drained

Boil potatoes with skins on until tender. Then remove skins and mash well with potato masher. Beat in butter, cream, salt, sugar, and pepper. Whip until light and fluffy. Add chives, dill, and spinach and whip together. Transfer to casserole dish with lid and bake at 350 degrees F for 30 minutes or until piping hot. Serves 6-8. This is a Mecham family favorite. This recipe came from the Los Angeles Times more than 50 years ago. Jesse’s great aunt first served it at Thanksgiving dinner that year and it has been a favorite ever since.

Roasted Sweet Potatoes with Agave Nectar and Fresh Rosemary

2011-11-19T15:44:00.003-06:00

Submitted by Meghann Cheney (from Two Peas and their Pod)

3 large sweet potatoes, washed and peeled, cut into cubes
3 Tbsp. olive oil
1 1/2 Tbsp. agave nectar
1-2 Tbsp. fresh rosemary, finely chopped or 1-2 tsp. if dried
Salt and pepper to taste

Preheat the oven to 400 degrees. Place the cubed sweet potatoes in a large bowl. Whisk together the olive oil, agave nectar, and salt and pepper in a small bowl. Pour the mixture over the sweet potatoes and toss. Make sure the potatoes are well coated. Add the fresh rosemary and toss again.

Line a large baking sheet with foil and spray with cooking spray. Spread out the potatoes on the baking sheet. Bake for 45-50 minutes. Stir the potatoes every 15 minutes. Make sure the potatoes are soft. Serve warm.

Roots to Boot

2011-11-19T15:44:00.002-06:00

Submitted by Rachel Mecham

2-3 carrots, chopped
2-3 parsnips, chopped
1 peeled rutabaga, chopped (optional)
1-2 turnips, chopped
1 sweet potato, chopped
1-2 regular potatoes, chopped
1 yellow onion, chopped
3 cloves garlic, minced
3 Tbsp. oil
½ tsp. salt
½ tsp. nutmeg or to taste
4 Tbsp. butter
2-4 Tbsp. brown sugar

Spread oil on the bottom of a 9” X 13” pan. Add veggie segments, then salt, nutmeg and other spices sprinkled over the top. Add bits of butter over the top. Bake at 375 to 400 degrees F for one hour. Stir every 15-20 minutes. About 15 minutes before taking out the dish from the oven, sprinkle brown sugar over the top. This recipe was created by my sister-in-law a few years ago.

Summit House Cream Corn

2011-11-19T15:44:00.001-06:00

Submitted by Danica Nelson (Summit House recipe)

1 lb. frozen sweet WHITE corn (if you make a double batch you can mix with yellow)
12 oz. heavy whipping cream
1 1/2 Tbsp. flour
1 1/2 Tbsp. melted butter
1/2 tsp. salt
2 Tbsp. sugar
3 Tbsp. + Parmesan cheese (can be fancy shredded or green bottle grated kind, doesn't matter)
Pinch of white pepper

First pour your cream into a pot and let it get warm. Add salt, sugar and pepper. Then add the corn - add a little bit, stir, add some more, stir. Bring to a boil and simmer 5 minutes. While that's simmering make a rue (I usually put the butter in a cup, melt it in the microwave then add the flour so it doesn't burn). Once your corn is nice and simmered, add rue to corn mix. Mix well then remove from heat. Transfer to a 9x13 casserole dish (the more corn exposed, the more cheese on top, and that's the best part). Cover the top with your parmesan cheese (which is why it may be more than 3 Tbsp. - the more the better!). Broil it for a couple minutes until it starts to barely brown. Serves 6.

Stuffing Balls

2011-11-19T15:43:00.001-06:00

Submitted by Kate Waldie

2 c. chopped onion
1 1/2 c. chopped celery
1 tsp. butter

8-10 c. course dry bread crumbs (about 20 slices)***
1 1/2 tsp. parsley flakes
2 tsp. poultry seasoning
1 tsp. salt
1/4 tsp. pepper
(Optional: 1 (6 oz.) pkg. Craisins)

3 large eggs, fork beaten
1 1/2 c. water or chicken broth
1/2 c. (1 stick) butter, melted

Saute onion and celery in butter until onion is soft and clear. Combine bread crumbs, parsley, poultry seasoning, salt, and pepper in a large bowl. Add eggs and water. Stir. Add onion mixture and mix well.

Shape into balls using either a 1/2 c. or 1/3 c. (depending on preferred size) and arrange in a single layer on a greased cookie sheet. Drizzle melted butter. Bake at 350 F degrees for about 25 minutes or until golden.

***I use fresh bread and dry it out on a cooking sheet in the oven (at 250 F degrees) for about 15 minutes.

Makes approx. 24 balls

Christmas Raspberry Crunch

2011-11-19T15:43:00.000-06:00

Submitted by Lissa Rucker (Lion House Christmas Cookbook)

2 c. crushed pretzels
3 Tbsp. sugar
1/2 c. butter
1 (8 oz.) package cream cheese, softened
1 c. sugar
1 (12 oz.) carton whipped topping
1 (16 oz.) can crushed pineapple, drained
1 (6 oz.) package raspberry gelatin
3 c. boiling water
1 (10 oz.) bag frozen raspberries
Whipped cream, for garnish

Preheat oven to 400 degrees. Crush pretzels with rolling pin; combine with sugar and melted butter in a small bowl. Press into bottom of 9x13" baking pan. Bake 5 minutes. Cool on a wire rack.

In a large bowl beat cream cheese and sugar until fluffy. Mix in whipped topping, then fold in drained pineapple. Spread mixture onto cooled pretzel crust.

Dissolve gelatin in boiling water. Stir in frozen raspberries and place gelatin in refrigerator until syrupy, about 30 minutes. Pour over cream cheese layer. Refrigerate until set. Garnish with whipped cream.

Zuppa Toscana Soup (Olive Garden)

2011-10-27T14:54:00.000-05:00

Submitted by Lissa Rucker

1 lb. spicy Italian sausage - crumbled
½ lb. smoked bacon - chopped
1 qt. water
2 14 oz. cans (about 3⅔ cups) chicken broth
2 large russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 medium onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper to taste

In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside. In a skillet over medium-high heat, brown bacon; drain, set aside. Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender. Add sausage and bacon to pot; simmer for 10 minutes. Add kale and cream to pot; season with salt and pepper; heat through.

Sweet Potato Minestrone Turkey Soup

2011-10-27T14:50:00.000-05:00

Submitted by Kari-Lynn Tarleton

3/4 lb. ground spicy Italian turkey sausage

1 cup diced onion

1 cup diced carrot

3/4 cup sliced celery

2 cups chicken broth

1 cup water

2 cups diced sweet potato

2 cans Italian season diced tomatoes, undrained

1 can great northern beans, drained, rinsed

Cook sausage, onion an celery in skillet until meat is done. Add with remaining ingredients in slow cooker. Cook on high 4-5 hours until potatoes are tender. Enjoy! Serves 8-10

Chicken Noodle Soup

2011-10-27T14:49:00.001-05:00

Submitted by Laura Lopez

Noodles:

2 beaten eggs
4 Tbsp. milk
1/2 tsp. salt
2 cup flour

Beat eggs and milk together add salt and slowly add flour. Knead dough for 10 minutes. Then let it stand for 20 minutes. (You do not need a pasta press; if you have one then that's fine too.) I roll mine out on the counter with plenty of flour underneath. Then take a pizza cutter and thinly slice long strands. I then rub flour on top of dough, pull them apart and add to soup mixture.

Chicken Soup:

Earlier in the day boil chicken. When finished, I like to let the chicken cool down in the water. You can also set it in the fridge to pull apart later if needs be. I use the broth that the chicken was boiled in, because it adds more flavor. I then add in 1 Tbsp. of chicken bouillon to the water and garlic salt to taste. It's really just a chicken broth you're doing. So you can add whatever you want to it. Slice up some carrots and anything else. My mom always did celery but I hate the stuff :) Add noodles, let cook on med-high for about 30 minutes until noodles are cooked through. Then add chicken 10 minutes before serving.

Beef Stew in a Pumpkin

2011-10-27T14:49:00.000-05:00

Submitted Rachel Meacham

2 lbs. beef stew meat, cubed
3 Tbsp. vegetable oil, divided
1-2 cups water
3-4 large potatoes, peeled and cubed
4 carrots, peeled and sliced
1 large green bell pepper, chopped
4 cloves garlic, minced
1 onion, chopped
1-2 tsp. salt
1/2 tsp. ground black pepper
1 (14.5 oz) can diced tomatoes with juice from can
2 Tbsp. beef bouillon granules
A 10-12 lb. pumpkin

Heat 2 Tbsp. oil in large pot over med-high heat. Place beef in pot and cook until evenly browned. Mix in the water, potatoes, carrots, green pepper, garlic, onion, salt, and pepper. Bring to a boil, then reduce heat to low and simmer about 2 hours (covered), stirring occasionally.

Dissolve the bouillon into soup. Stir in tomatoes.

Preheat oven to 325 degrees F.

Cut top off pumpkin and scrape out seeds and pulp with a sturdy spoon. Place pumpkin in a heavy baking pan (or on a cookie sheet). Fill pumpkin with stew mixture. Brush outside of pumpkin with remaining oil. (You may draw a jack-o-lantern face onto the outside of the pumpkin with permanant marker before brushing oil on, if you want to, for Halloween).

Bake stew in pumpkin with top of pumpkin back on in oven for 1-2 hours or until pumpkin is tender. Serve stew from the pumpkin, scraping out some of the pumpkin "meat" with each serving, if desired.

Tortellini Soup

2011-10-27T14:48:00.000-05:00

Submitted by Melissa Maxwell

1 pound Italian sausage
(use ½ mild, ½ hot if desired; see Notes)
1 cup chopped onions
2 cloves garlic, crushed
5 cups beef broth (see Notes)
¼ cup red wine vinegar
14.5 oz. can diced tomatoes
1 cup thinly sliced carrots
½ tsp. dried basil
1 tsp. dried oregano
1 8-oz can tomato sauce
2 cups cheese-filled tortellini
1 ½ cups sliced zucchini
3 Tbsp. chopped fresh parsley

In large soup pot, brown sausage over medium heat. Remove sausage and drain all but 1
tsp. remaining fat from pot. (If sausage is very lean, you may need to add a little olive oil
to prevent sticking and burning.) Sauté onion and garlic in pot. Add beef broth, red wine
vinegar, tomatoes, carrots, basil, oregano, tomato sauce, sausage and 2 cups water. Bring
to boil, then reduce heat to simmer 30 minutes, uncovered. Skim fat. Stir in zucchini and
parsley. Simmer covered 15 minutes. Add tortellini and simmer five more minutes, or
until tortellini is al dente. Add more water if soup becomes too thick.

Notes: If using canned beef broth, you could substitute water for half of it to cut sodium,
if desired. Substitute turkey sausage to trim fat.

Makes 8 servings.

Quick and Easy Breadsticks

2011-10-27T14:47:00.002-05:00

Submitted by Melissa Maxwell

3 ½ cups flour
2 Tbsp. sugar
½ cube margarine
1 Tbsp. yeast
1 ½ cups hot water
1 tsp. salt
Parmesan cheese (optional)
Garlic salt (optional)

Mix together two cups of flour, sugar, salt and yeast. Add the hot water and the remaining 1 ½ cups of flour. Knead for 10 minutes. Let rise until double.

Roll out in a rectangle, pour ¼ cube of margarine (melted) onto dough. Top with garlic and cheese if desired. Cut into strips, double over and twist. Melt ¼ cube of margarine in 9x13 pan. Place twisted dough in pan. Sprinkle more cheese and garlic on top.

EASY METHOD: Spread 2 Tbsp. margarine onto baking sheet. Roll dough out onto baking sheet and form a rectangle. Cut into strips. Spread 2 Tbsp. melted margarine on top of dough. Top with garlic salt and cheese.

Let it rise. Bake at 400 degrees for 15-20 minutes.

French Onion Soup

2011-10-27T14:47:00.000-05:00

Submitted by Danica Nelson

4 medium yellow onions
3 Tbsp. margarine
2 cans Campbell's Beef Consomme
2 cans water
1/2 tsp. garlic powder
2 Tbsp. parmesan cheese
2 Tbsp. flour (dissolved in a little water)
Salt and pepper to taste
Toasted French or Sourdough bread slices with shredded swiss cheese

Cut onions in half, then slice crosswise. Saute onions in margarine until golden. Add consomme and water and bring to a boil. Reduce to simmer and add garlic powder and parmesan cheese. Stir in flour and water mixture. Simmer not less than 30 minutes. Adjust salt and pepper. Serve in ovenproof bowls with toast and cheese on top. Broil a couple minutes until cheese has melted. (I dried out the bread before I added cheese and broiled so that it would take longer to get soggy - heat oven to 350 and bake for about 5 minutes on each side, or until hard/crispy.)

Baked Potato Soup

2011-10-27T14:46:00.000-05:00

Submitted by Kate Waldie

Adapted from http://ourbestbites.com

3 Tbsp. butter
4 cloves garlic, minced
1/2 cup flour
4 1/2 cup low fat milk
1 14 oz. can chicken broth
5 medium baking potatoes, baked (I microwave mine)
1 1/2 cup grated cheddar (or sharp cheddar) cheese
1 1/2 tsp. salt
1/2 tsp. black pepper
3/4 cup low fat or fat-free sour cream
1/4 cup chopped green onions
6 slices bacon, cooked and crumbled (make extra for garnish)

Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Slowly stir in half the chicken broth. Add flour to pan a little bit at a time whisking constantly. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add the rest of the chicken broth. Make sure at this point your soup is 'lump-free'. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into a medium bowl and squish with a potato masher and then put in the pot and stir. Add grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in sour cream, green onions, and crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with a dollop of sour cream, and a sprinkle of green onions, cheese, and bacon.

Baked Creamy Chicken Taquitos

2011-09-29T15:39:00.000-05:00

Submitted by Lili Barbosa
From Ourbestbites.com, with some modifications by Lili

1/3 c. (3 oz.) cream cheese
2 Roma tomatoes, chopped
1 Tbsp. lime juice (1/2 lime)
1/2 onion or 1 whole small onion
2 cloves pressed garlic
Cholula Hot Sauce (Chili Garlic), approx. 2 swigs
2 Tbsp. sliced green onions (Lili's trick: cut up the green onions and cilantro and put together in a plastic tupperware and keep in freezer to use in the next batch.)

3 Tbsp. chopped cilantro

2 c. shredded cooked chicken (for extra yumminess, use grilled taco chicken!) - I use 3 chicken breasts

1 c. grated pepperjack cheese (I use mozzarella because that's usually what I already have and I usually add about 2 c. because I love cheese!)

Small corn tortillas (I use flour and if you use fresh tortillas from Costco, they cook way faster, like 8 min. or less)

Kosher salt (I've wanted to try this, but always chicken out last minute because we don't eat a lot of salt.)

Cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. (I just use pizza pans with the holes, no foil.) Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Saute the garlic and onions then add the shredded chicken. In another bowl, combine: Roma tomatoes, cilantro and green onions. Add the chicken, onions and garlic. Add lime juice and chili sauce, then stir in the cream cheese and shredded cheese.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 Tbsp. of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

The ones pictured below are actually flour tortillas - which I found out I like just as well (maybe even better!) than corn ones.

Dip ‘em in salsa, sour cream, guacamole, or this dressing.

Makes 12-16

Mexican Rice

2011-09-29T14:43:00.000-05:00

Submitted by Laura Hintze

1 Tbsp. canola oil
1 Tbsp. butter
¼ cup onion, chopped
3-4 cloves garlic, minced
1 ½ cup long grain rice
3 cup chicken broth
1 tomato, chopped
1 tsp. salt

Heat butter and oil over medium high heat and saute onion and garlic. Add rest of ingredients, bring to a boil and let simmer until rice is tender.

Black Bean and Corn Salsa

2011-09-29T14:41:00.000-05:00

Submitted by Rachel Meacham

2 cans black beans, drained and rinsed
1 can white shoepeg corn, drained
6-8 fresh tomatoes, diced
1/2 red onion, diced
1/2 bunch fresh cilantro, chopped finely
4-8 oz Zesty Italian Dressing

Stir all ingredients in a large bowl. Serve with tortilla chips.

(Note: I usually make this salsa using the Zesty Italian Dressing, but for the cooking club I tried something new using a mixture of olive oil, red wine vinaigrette, salt, pepper, and lime juice. I think I actually like the recipe the original way better--using the Zesty Italian Dressing.)

Pico de Gallo

2011-09-23T12:09:00.000-05:00

Submitted by Kate Waldie

4-5 medium roma tomatoes, diced very fine
3-4 green onions, chopped
~1 Tbsp. yellow onion, minced
1 can (4 oz.) green chilies
~1/2 bunch cilantro, washed & chopped
~1 tsp. olive oil
1 tsp. white sugar
1-2 tsp. salt

Mix all ingredients well. Cover and refrigerate about 1 hour before serving.

Low-Calorie Cafe Rio Dressing

2011-09-17T19:40:00.001-05:00

Submitted by Danica Nelson

1 packet of dry ranch dressing mix
1 10-oz. can of green enchilada sauce
1/2 cup fat-free cottage cheese
1/4 cup light mayonnaise (35 cal. per Tbsp.)
1 cup 1% milk
1 bunch cilantro, chopped (I don't use the stems, but you could)
Jalapeno to taste (I use about 3-4 slices from a jar)
Juice of one lime
Garlic, salt, Splenda to taste

Blend in your blender (the ranch dressing mix will thicken the dressing). When well mixed, add water to bring mixture to the 4-cup line. This will make 64 Tbsp. at 9 calories each! Yummy on Mexican-style salads, burritos, fresh tortillas, etc.

Pico de Gallo

2011-09-17T19:34:00.001-05:00

Submitted by Laura Lopez

6 tomatoes
1/3 yellow onion
1 cup cilantro
1/2 jalapeno, add seeds for extra spiciness
1 Tbsp. garlic salt
1/2 squeezed fresh lime

Dice tomatoes, onion, jalapeno and cilantro finely. Mix well. Add garlic, and finish with lime. Stir and for best results let all flavors blend together. Let salsa sit in fridge until ready to serve.

Lola's Horchata

2011-09-17T18:51:00.003-05:00

Submitted by Shauna Hinckley

From Allrecipes.com…tweaked by Shauna

1+ cup uncooked white long-grain rice
5 cups water
½-1 cup milk (or coconut milk to make this lactose-free)
½ Tbsp. vanilla extract
2-3 cinnamon sticks or 1/2 Tbsp. ground cinnamon
2/3 cup white sugar

Soak the rice, water, and one or two cinnamon sticks in a large container in the fridge for several hours or overnight. Remove the cinnamon sticks. Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours. Strain the rice water into a pitcher and discard the rice (or save it to make rice pudding or something). Mix the sugar with some water, microwave it until the sugar is dissolved into the water and it makes a thin syrup. Stir the milk, vanilla, and sugar syrup into the rice water. If using ground cinnamon, stir that in now or float another cinnamon stick if desired. Chill and stir before serving.

Sopapillas & Dulche de Leche

2011-09-16T15:14:00.005-05:00

Submitted by Lili Barbosa

Sopapillas

1 ¾ cup plain flour
1 Tbsp. sugar
1 tsp. soda
1 tsp. salt
2 tsp. baking powder
2/3 cup milk
Hot vegetable oil for frying
1 cup sugar
1 Tbsp. cinnamon
Honey or caramel – optional, recipe below

Mix dry ingredients together in a medium-sized bowl. Add the milk and knead for 1 minute on floured surface. Let dough set for one hour. Roll dough into large rectangle 1/8” thickness. Use a pizza cutter to cut 2” wide strips of dough, then cut strips into 2” squares, then cut squares diagonally in half. Mix sugar and cinnamon in a shallow baking dish and set aside. Heat 4 cups vegetable oil in deep fryer. When oil reaches 375 degrees, drop dough triangles into hot oil. They should rise to the surface, and puff, then brown on the bottom very quickly. Use tongs to quickly turn sopapillas over. When dough is golden brown on both sides, remove from oil carefully, and place on paper towels. While sopapillas are still very warm, put them in the cinnamon and sugar mixture and spoon mixture over sopapillas to thoroughly coat them.

Milk Caramel (DULCHE de LECHE)

Purchase any brand of sweetened condensed milk. Place two inches of water in a pressure cooker and place up to four cans of sweetened condensed milk in the pressure cooker. Close lid securely. Put on high heat until the steam cap begins to jiggle, then turn burner down to low heat. Cook on low flame for 30 minutes for a light-colored caramel or up to 45 minutes for dark caramel. You may alternately cook these in a regular pot of water. Just fill to above the level of the cans and bring to a boil, then reduce heat and cook for 2 hours. Keep an eye on the water level so it remains just above the cans. Remove from heat and allow to cool. Take cans out of pressure cooker and allow to cool some more. Open and ENJOY!

S'More Brownies

2011-04-18T16:25:00.000-05:00

Submitted by Laura Hintze

10 HONEY MAID Honey Grahams, broken in half (20 squares), divided
3/4 cup butter or margarine
4 squares BAKER'S Unsweetened Chocolate
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
2-1/2 cups JET-PUFFED Miniature Marshmallows
1 cup BAKER'S Semi-Sweet Chocolate Chunks

HEAT oven to 350°F.

LINE 13x9-inch pan with foil; spray with cooking spray. Place 15 grahams in pan, with sides overlapping slightly. Break remaining grahams into pieces.

MICROWAVE butter and chocolate squares in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix well. Stir in flour. Pour over grahams in pan.

BAKE 30 to 32 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Sprinkle with marshmallows and chocolate chunks. Bake 3 to 5 min. or until marshmallows begin to puff. Press reserved graham pieces gently into marshmallows. Cool. Use foil to lift brownies from pan before cutting to serve.

Gooey Butter Cookies

2011-04-18T16:22:00.001-05:00

(This picture doesn't do these cookies justice. These were eaten so quickly I only had time to snap a picture of the last lonely cookie.)

Submitted by Klixi Cannon

1/2 cup butter (1 stick)

8 oz cream cheese (I used Strawberry Cream Cheese)

1 egg

1 Yellow Cake Mix

1/2 tsp vanilla

Powdered Sugar

Let butter and cream cheese soften. Add cake mix, egg and vanilla. Mix until everything is moist. Refrigerate 30 minutes until dough is firm. Roll cookie balls in powdered sugar. Bake at 350 degrees for 8-10 minutes until edges are golden.

Homemade Tootsie Rolls

2011-04-18T16:17:00.000-05:00

Submitted by Rachel Mecham

2 Tbsp. butter, softened

½ c. baking cocoa

3 c. powdered sugar

1 tsp. vanilla¾ c. instant dry powdered milk (not prepared)

½ c. corn syrup

Waxed paper, cut into 3 x 3 inch squares

Mix all ingredients with a spoon and then knead with hands like bread. Roll into rope shapes. Cut into pieces and wrap individually in waxed paper. No need for baking!

Souvlaki (Lebanese "Not Tacos")

2011-04-18T16:15:00.000-05:00

Submitted by Shauna Hinckley

1 lb. ground beef

2 pieces of bread, dried and crumbled

¼ tsp. garlic powder

½ tsp. salt

½ tsp. black pepper

¼- ½ tsp. thyme

½ medium onion, finely chopped

2 cloves finely chopped garlic

2 tsp. rosemary

1 small can tomato sauce

2 T. Water

¼- ½ tsp. oregano

Cook the first six ingredients in a small amount of oil in a frying pan. When the meat is browned, add in the onion, garlic, and rosemary. When the onions are starting to turn clear, add the remaining ingredients and let it simmer for 15 minutes or until it isn’t too soupy. Serve in pita bread with these toppings: lettuce, cheese, sour cream, black olives, avocado.

Fresh Fruit Bruschetta with Orange-Honey Cream

2011-04-18T16:12:00.000-05:00

Submitted by Wendy Holt
Recipe by Our Best Bites

1 baguette or similar-sized French bread loaf

4 Tbsp. butter, melted

2 Tbsp. granulated sugar

1/2 tsp ground cinnamon

1-1/2 C diced strawberries (about 10 medium strawberries)

1 C finely diced mango (about 1 medium mango)

1 C finely diced kiwi (about 3 kiwi)

1/2 C Breakstone’s Sour Cream

3 Tbsp. honey

1 tsp orange zest

Preheat oven to 400 degrees. Slice bread into 1/2 inch slices. Place in a single layer on a foil-lined baking sheet. Use a pastry brush to brush each piece with melted butter. Combine cinnamon and sugar and sprinkle evenly over bread slices. Bake for 10-12 minutes or until edges are toasted. Set aside to cool.

While bread is toasting, combine Breakstone’s Sour Cream, honey, and orange zest. Stir to combine and place in the fridge.

Combine strawberries, mango, and kiwi and stir gently to combine. When bread is cooled, place about 1 Tbsp. of fruit mixture on top of each toasted bread slice and drizzle with sweet sour cream mixture. If needed, thin sour cream sauce with 1/2-1 tsp orange juice. Garnish with mint leaves if desired. Serve immediately.

Pesto Pasta

2011-03-21T16:35:00.000-05:00

Submitted by Liliane Reis

Pesto sauce

2 cups of fresh basil leaves

4 cloves of garlic

1/2 cup of walnuts

1 cup of olive oil

6 tablespoons of Parmesan cheese

1 cube of ice (helps to maintain the color of the leaves)

salt as you like

Mix everything together in the blender. Add to cooked pasta. Separate some walnuts and Parmesan cheese to cover the pasta when it is ready. Enjoy!

St. Patrick's Day Cupcakes

2011-03-12T18:52:00.000-06:00

Submitted by Laura Hintze
Ingredients:

1 3/4 C. all-purpose flour

4-serving size pkg. instant pistachio pudding mix

3/4 C. chocolate chips

2/3 C. sugar

2 1/2 tsp. baking powder

1/2 tsp. salt

2 eggs, beaten

1 1/4 C. milk

1/2 C. cooking oil

1 tsp. vanilla or 1/4 tsp. almond extract

1 C. cream cheese frosting (recipe to follow)

Green-colored sugar

Instructions: Grease muffin cups or line with paper baking cups. In a large mixing bowl, stir together flour, pudding mix, chocolate pieces, sugar, baking powder, and salt. in a small bowl, combine eggs, milk, oil, and vanilla or almond extract. Stir into flour mixture just until combined. Fill muffin cups 2/3 full.

Bake at 350 degrees for 18-20 minutes or until golden brown. Cool on a wire rack. Frost with cream cheese frosting; sprinkle with green sugar.

Yield: 18 cupcakes

Cream Cheese Frosting

Ingredients:

1/8 C. butter, softened

2 oz. cream cheese, softened

4 oz. powdered sugar

1/4 tsp. vanilla

food coloring (if desired)

Instructions: Cream butter and cream cheese. Gradually add powdered sugar; beat until mixture is light and fluffy. Add vanilla and food coloring.

Spinach Salad

2011-03-10T14:46:00.000-06:00

Submitted by Lissa Rucker

Salad dressing:

1/2 c. olive oil

1/4 c. red wine vinegar

1/4 c. sugar

1 T. soy sauce

1/2 tsp. salt

1/2 tsp. pepper

*Use with salad of baby spinach leaves, bacon (I used Turkey bacon), hard boiled eggs (sliced) and red onions (sliced and optional).

Ranch Chicken Pasta Salad

2011-03-10T14:41:00.000-06:00

Submitted by Lindsay Curtis

Lawrys season salt

Buttermilk ranch

16 oz bowtie pasta

1 cup frozen peas (run hot water over and let drain

1/2 bunch green onions, sliced

1 1/2 cups cashews

2 cups cooked and cubes chicken

1/4 cup diced red pepper

1 cup celery

Mix about 1 cup of ranch dressing ( you can add more if like it saucy) with the season salt( about 1/2 a teaspoon or to taste). Combine the rest of ingredients in a large bowl. Add dressing mixture and serve. Note: add cashews right before serving to keep them crunchy, enjoy!

Chocolate Chip Cookie Pie

2011-03-10T14:35:00.000-06:00

Submitted by Melissa Maxwell

2 eggs
1/2 c. flour
1/2 c. sugar
1/2 c. brown sugar
1 c. butter, melted
1 c. chocolate chips
1/2 c. walnuts or pecans, chopped (optional)
1 9-inch pie shell, unbaked

Beat eggs until foamy. Add flour and sugars; beat well. Add butter and stir in chocolate chips and nuts.

Pour into pie shell and bake at 325 degrees for one hour.

I prefer this pie cold after it's been in the fridge overnight. If you serve it warm, it's amazing with a scoop of ice cream and some hot fudge on top.

It's Easy Being Green

2011-03-10T09:27:00.000-06:00

Last night we met at Laura's to discuss ways we can make our kitchen habits more earth-friendly. We talked about organic foods, nutrition, and green kitchen tips. Here's the low-down:

What organic means:

• Animals have not been treated with: antibiotics, growth hormones, or feed made from animal byproducts.

• Animals must have been fed organic feed for at least a year.

• Animals must have access to the outdoors.

• Food hasn't been genetically modified or irradiated.

• Fertilizer does not contain sewage sludge or synthetic ingredients.

• Produce hasn't been contaminated with synthetic chemicals used as pesticides.

What the labels mean:

• “100% Organic”: Product must contain 100 percent organic ingredients.

• “Organic”: At least 95 percent of ingredients are organically produced.

• “Made with Organic Ingredients”: At least 70 percent of ingredients are organic. The remaining 30 percent must come from the USDA’s approved list.

• “Free-range” or “Free-roaming”: Misleading term applied to chicken, eggs and other meat. The animal did not necessarily spend a good portion of its life outdoors. The rule states only that outdoor access be made available for “an undetermined period each day.” U.S. government standards are weak in this area.

• “Natural” or “All Natural”: Does not mean organic. There is no standard definition for this term except with meat and poultry products. (USDA defines “natural” as not containing any artificial flavoring, colors, chemical preservatives, or synthetic ingredients). The claim is not verified. The producer or manufacturer alone decides whether to use it.

The “Dirty Dozen”: Must-buy organic foods

Fruit

• Apples

• Cherries

• Grapes, imported (Chili)

• Nectarines

• Peaches

• Pears

• Raspberries

• Strawberries

Vegetables

• Bell peppers

• Celery

• Potatoes

• Spinach

The U.S. Department of Agriculture found that even after washing, some fruits and vegetables consistently carry much higher levels of pesticide residue than others. Based on an analysis of more than 100,000 U.S. government pesticide test results, researchers at the Environmental Working Group (EWG), a research and advocacy organization based in Washington, D.C., have developed the “dirty dozen” fruits and vegetables, above, that they say you should always buy organic, if possible, because their conventionally grown counterparts tend to be laden with pesticides. They cost about 50 percent more — but are well worth the money.

Other organic foods worth considering:

• Milk

• Beef

• Poultry

Reduce the risk of exposure to the agent believed to cause mad cow disease and minimize exposure to other potential toxins in non-organic feed. These foods contain no hormones, and antibiotics — which have been linked to increased antibacterial resistance in humans — have not been added to the food. They often cost 100 percent more than conventional products.

No need to go organic with these foods:

Fruit

• Bananas

• Kiwi

• Mangos

• Papaya

• Pineapples

Vegetables

• Asparagus

• Avocado

• Broccoli

• Cauliflower

• Corn

• Onions

• Peas
These products generally do not contain pesticide residue. [Source.]

Are organic foods more nutritious? Not necessarily. Research has been mixed. If you compare labels you will see that there's not a significant difference between organic and conventional foods. Using organic ingredients doesn't automatically make something healthy. For example, you can find organic Poptarts in the grocery store. A Poptart is a Poptart. Eat a banana.

Are organics better for the environment? Not always. Organic does not mean “local.” Something can be organic, but shipped from Chile, so you’re not decreasing your carbon footprint by buying it.

Do organics taste better? Not necessarily. I conducted a few blind taste tests on my family. In most cases, they couldn't taste a difference between the organic food and the conventional food. Sometimes the organic tasted better. Many organic snacks you find at Trader Joe's and Whole Foods taste like cardboard. The only way to know is to try it.

Most grocery stores offer organic products. Sappington Farmer's Market and Costco offer them in bulk, so they don't cost as much.

So, what DOES make a difference?

• Buy local. The further your food has to travel, the more pesticides are used to preserve it. The further your food has to travel, the bigger your carbon footprint.

• Buy produce in season. It will taste better and cost less. Sappington Farmer's Market has a great website that includes a chart of what's in season here in St. Louis.

• Use fresh, whole, and pure ingredients. Whole wheat, pure maple syrup, pure honey, fresh fruits and vegetables, and real cheese are best options.

• Cut out processed foods.

• Make your own food. Anything you make yourself will be cheaper and healthier than what you buy at a restaurant.

• Plant a garden and preserve your food or buy local produce in season and preserve it. (Canning, drying, freezing.)

Just a few GREEN kitchen tips:

1. Compost. Keep a small bucket on your counter. Compost food leftovers along with ground coffee, crushed eggshells and even dust or hair from your vacuum.

2. Get Cooking! Make large batches and freeze some for later. You use less energy. Buy local. Eat meat-free once a week, because producing a pound of beef consumes 145 times more fossil fuels than a pound of potatoes.

3. Lose the wrapping. Why opt for cellophane-wrapped vegetables in their plastic trays, when you can buy them loose instead, which is, incidentally, a much cheaper option as well? By buying in bulk, you might pay a bit more for that huge can of olive oil, but there is one less bottle to recycle every month and it saves money in the long run. Leave a bar of soap by the sink, as most liquid soap comes in non-renewable plastic packaging. Substituting one bottle with a bar in each home would keep more than 2.5 million pounds of plastic out of landfills. Consider how much trash a package of Kraft Singles creates compared to a block of real cheese.

4. Recycle. Duh. Check the number on the bottom of recyclable materials. The lower the number, the less it costs to remanufacture. (Hint: Five is on the higher side.)

5. Use reusable grocery bags. They hold more and you will have less to carry and less trash.

6. Keep baking soda, vinegar, and salt on hand to use as natural cleaners that are better for the environment and not as harsh on your surfaces.

Slow Cooker Vegetarian Chili

2011-02-15T17:28:00.000-06:00

Submitted by Rachel Mecham

Ingredients:

1 can black beans (drained and rinsed)

1 can kidney beans (drained and rinsed)

1 can garbanzo beans (chick peas) (drained and rinsed)

1 can vegetarian baked beans and sauce

1 can diced tomatoes and juice

1 can whole kernel corn (drained)

1 can tomato paste

1 cup water

1 small onion, chopped

½ - 1 green bell pepper, chopped

2 stalks celery, chopped

2 cloves garlic, minced

1-2 teaspoons chili powder

½ teaspoon dried parsley

½ teaspoon dried oregano

½ teaspoon dried basil

¼ teaspoon ground red pepper

Directions:

Stir all ingredients together well in a large crock pot. Cook on high heat for 2-3 hours. Garnish with shredded cheese, if desired. Enjoy!

Cauliflower Stew

2011-02-10T13:17:00.000-06:00

Submitted by Laura Hintze
Ingredients

Veggies

¨ 1 lb. cauliflower

¨ 1 lb. celery

¨ 1 lb. potatoes

¨ 1 lb. broccoli

¨ 1 lb. carrots

¨ ½ lb. onion

Sauce

¨ 1 qt. milk

¨ 1 qt. half & half

¨ 1 lb. Velveeta cheese

¨ ¼ lb. butter or margarine

¨ ¼ C. flour

¨ ¼ C. cornstarch

Instructions

Veggies

Chop cauliflower, celery, broccoli, and onions. Peel and cube potatoes and carrots. Cook vegetables together in the minimum amount of water necessary (to conserve vitamins) until tender.

Sauce

Combine milk, half & half, cheese, and butter or margarine. Thicken with flour and cornstarch. Season to taste.

Drain most of the water from the veggies and combine with sauce.

Amy's Hot Fudge Sauce

2011-02-10T09:11:00.000-06:00

Submitted by Emily Daniel (recipe by Amy Parent)
Reheats well, you can bottle it and give it as a gift, (or how awesome would your emergency food storage be with this around?!) and it compliments angel food cake, cheese cake, and almost any ice cream.

1 bag or 2 c. chocolate pieces. My favorites are a nice, reputable dark chocolate (what I usually use) or milk chocolate chips.

1/2 c. butter

2/3 to 1 c. sugar, really to taste. I wouldn't go less than 2/3 c.

1 (10-12 oz.) can evaporated skim milk. ('Cause skim makes it low-fat.)

Melt butter and chocolate in saucepan. Add sugar and milk. Cook, stirring occasionally, until boiling. Reduce heat to low boil and stir constantly 5-8 min. May be stored in fridge and reheats rapidly in microwave.

Optional flavorings: After boiling, you may add 1/4 c. peanut butter. You may also like it with cinnamon or a dash of hot pepper.

Greek Spinach and Cheese Pie

2011-02-10T08:32:00.000-06:00

Submitted by Melissa Maxwell

Filling

1 10oz. pkg. fresh spinach, washed and chopped

½ lb. feta cheese, crumbled

¼ lb. Swiss cheese, grated

¼ c. Parmesan cheese, grated

12 green onions, chopped

¼ c. fresh parsley or 1 heaping T. dried parsley

4 eggs, slightly beaten

¼ c. butter, melted

3 T. olive oil

½ tsp. freshly ground pepper

Crust:

12 sheets filo pastry OR Pie crust dough (enough for 2 pies)

¼ c. butter, melted

Combine all the filling ingredients.

Filo Method:

Brush the bottom of a 9X13 pan with melted butter. Then, brushing each with melted butter, place 6 sheets of filo in the bottom of the pan. Add the spinach-cheese mixture to the pan. Again, buttering between each layer, add 6 more sheets of filo to serve as a top crust. Score through the top crust only, lengthwise, to vent pita. Bake at 375° for 1 hour and 15 minutes.

Pie Crust Method:

Roll out pie-crust very thin and line the bottom and sides of a 9x13” baking dish. Place the spinach-cheese mixture into the crust. Roll out remaining dough and make a cover. Bake at 375° for 1 hour and 15 minutes.

Split Pea and Lentil Stew

2011-02-10T08:30:00.000-06:00

Submitted by Mandi Cooper

8 oz split peas

8 oz lentils

1 1/2 cups carrots (cut into bite size pieces)

2 stalks celery (cut into small slices)

2 large tomatoes (chopped)

1 large onion (chopped)

4 chopped garlic cloves

10 basil leaves (chopped)

1 tsp olive oil

1/4 tsp pepper

1 tsp paprika

1 bunch of baby spinach (I used A LOT more than this- like 2 bunches)

1 (12 oz) can V-8 juice

1) Rinse the lentils and split peas well then add to boiling water & simmer until done, about 40 min. Keep checking water before this adding if water goes below beans, drain.

2) Heat olive oil in large pot, saute onions & garlic over medium heat until onions are clean(5 min)

3) Add celery, carrots, & 1 cup of water, simmer until al dente

4) Add 4 cups water & cooked lentils and split peas

5) Squeeze tomatoes and juice in the pot. Chop up the pulp of the tomatoes.

6) Add v8 juice, pepper, paprika, & basil to the pot.

7) Bring to a boil. Reduce heat and simmer. Add spinach & simmer about 30 min.

Broccoli Cheese Soup

2011-02-10T08:27:00.001-06:00

Submitted by Shauna Hinckley

2 cups chicken broth

2 cups milk

2 T. butter

2 T. flour

½ a medium onion, finely chopped

1-2 cups broccoli

1-2 cups uncooked macaroni

1 tsp. salt

dash pepper

dash curry

dash powdered mustard

1-2 cups cheddar cheese, finely grated sharp

Start by cooking broccoli and macaroni, then set those aside for later. In a 5 quart pot melt butter and sautee in onions. Add flour to make a paste. Slowly whisk in milk to make a sauce. Whisk in cheese until it melts in. Add in chicken broth and seasonings. Add in broccoli and macaroni.

Homemade Pasta

2011-01-31T20:59:00.001-06:00

For our January Cooking Club party we got together for pasta night! Christina Bailey demonstrated how to make your own pasta and the rest of us brought sauces to share. The food was fantastic and the company sublime. Thanks, Christina!

Homemade Pasta recipe:

2 cups flour

1/2 tsp salt

3 eggs (beaten)

If using a food processor, use the dough blade and have it running with the dry ingredients in it. Pour in the beaten eggs while it runs and wait for it to make a ball. If it's too dry you can add a little water or olive oil, or finish kneading it by hand. If you don't have a processor, mix together the flour and salt, put it on a floured counter or cutting board, make a well in the center and pour in the beaten eggs, mix in the flour little by little until it's all incorporated and knead until smooth and elastic. Let dough rest wrapped in plastic wrap in the fridge for at least a half hour.

Use the dough as you like (roll it out with a pasta roller, or with a rolling pin: with the rolling pin, you'll need to fold and roll, fold and roll).

Eat and enjoy!

Quick and Easy Alfredo Sauce

2011-01-14T16:24:00.000-06:00

Submitted by Shauna Hinckley

Ingredients

1/2 cup butter

1 (8 ounce) package cream cheese

2 teaspoons garlic powder

2 cups milk

6 ounces grated Parmesan cheese (I use less)

1/8 teaspoon ground black pepper

Directions

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

I also used a few drops of Tabasco in mine. Then I sautéed chicken and sliced mushrooms (I actually used canned of both, but fresh is obviously better) in butter with some garlic, onions and Italian seasonings. Then I combined it all.

This is one of my oh-crap-its-dinner-time-AGAIN-but-I-just-fed-them-yesterday meals. My kids really love it. Enjoy!

Michelle and Matt's Asparagus

2011-01-14T14:46:00.001-06:00

Submitted by Michelle Ricks

Ingredients:

Asparagus

Red pepper

Carrots

Hazelnuts

Shallots

Sun dried tomatoes

White wine vinegar

Lemon juice

Olive oil

Garlic salt

Fresh parmesan

Ok so first I grabbed the hazelnuts & sun dried tomatoes carrots & shallots and diced those babies up tossed it in a heated pan with olive oil till the shallots were transparent. I pulled it off the heat and then steamed the beefy asparagus for 5 minutes. I combined the asparagus with everything else and splashed it with lemon juice and white wine vinegar. Sprinkled with parmesan on top to finish.

Creamy Light Pasta

2011-01-14T12:59:00.001-06:00

Submitted by Melissa Maxwell
Recipe by Pam Anderson

1 cup chicken broth
1 cup 2% evaporated milk
2 large garlic cloves, minced
1 1/2 T. butter
3 T. all-purpose flour
1/4 cup Parmesan cheese, plus extra for sprinkling

Microwave broth, milk, and garlic in small bowl until steamy hot (3-4 minutes). Let stand a couple of minutes.

Place butter in a Dutch oven or large saucepan over lowe heat. When butter melts, whisk in flour, then hot milk mixture all at once, whisking constantly until sauce thickens, 1 to 2 minutes. Stir in Parmesan, along with add ins. Add salt and pepper to taste and simmer to blend flavors (about 5 minutes).

Drain pasta, reserving 1 cup pasta cooking liquid. Return pasta to pot.

Pour cream sauce over pasta, adding enough reserved cooking liquid to moisten. Toss and serve immediately.

Add ins:
3 cups asparagus pieces, 12 oz. salmon (cut into 2-inch chunks), 1 tsp. lemon zest, 1/4 cup fresh dill

12 oz. cooked shrimp (cut into 1/2-inch pieces), 1 box frozen spinach, thawed and squeezed dry, 1/2 cup drained petite diced tomatoes (canned), 1 tsp. dried oregano

3 cups broccoli florets, 2 cups shredded chicken, 1/2 cup drained petite diced tomatoes, 1/2 cup chopped fresh basil leaves, 1/2 tsp. hot red pepper flakes

Audrey's Marinara

2011-01-14T12:49:00.000-06:00

Submitted by Emily Daniel
(just 6 more months and the credit's mine. it's all mine!!!)

Ingredients:

1/2 lb Italian Sausage, cooked until somewhat crisp and drained on paper towels

1 large onion, chopped

2-3 carrots, peeled and diced

1 eggplant, prepared according to directions*

1 zucchini, diced (I used half a zucchini and half a summer squash)

2 red bell peppers (cut into large pieces)

8 oz sliced mushrooms

1 large can stewed/diced tomatoes

1 large can tomato sauce

1 small can tomato paste

1 tsp. each basil, oregano, garlic

Salt to taste

1/2 tsp. crushed red pepper

2 T sugar

1/4 C red wine

1) Chop eggplant into small cubes (and I mean really small, smaller than dice) and toss the eggplant with 1 T Kosher Salt in a colander. Set the colander to rest over a large bowl and let the eggplant drain for 1-3 hours. Rinse the salt off the eggplant and then press in between two layers of paper towels to get the rest of the moisture. If this step seems too labor intensive, you can just use the eggplant undrained, which is okay, or you can drop the eggplant altogether.

2) Saute onion, carrots, and eggplant in 1 T olive oil until carrots are softened. About 5 minutes.

3) Add remaining vegetables and saute another 5 minutes.

3) If using, add wine and cook on high heat until it has evaporated, about another 5 minutes.

4) Add tomatoes, sauce and spices. How much salt and sugar you use are up to you.

This makes a lot of sauce, so serve a crowd, or freeze some for later. Or get really wild and halve the recipe. That's what I did!

Cranberry Bread

2011-01-14T12:46:00.000-06:00

Submitted by Laura Hintze

2 cups flour

1 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/4 cup butter

1 egg, beaten

1 teaspoon grated orange peel

3/4 cup orange juice

1 1/2 cups fresh or frozen cranberries, chopped

3/4 cup nuts, chopped

Combine flour, sugar, baking powder, salt and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice all at once; stir until mixture is evenly moist. Fold in raisins and cranberries. Spoon into a greased 9 x 5 x 3-inch loaf pan. Bake at 350 degrees for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean. Remove from pan; cool on wire rack.

Marylynne's Whole Wheat Bread

2010-12-09T10:41:00.000-06:00

Submitted by Emily Daniel

NOTE: For our November Cooking Club, Emily gave us a wonderful demonstration on how to make bread. She had great tips to share and we enjoyed the fruits of her labors. Thanks, Emily!

This is our family's favorite sandwich bread. It goes great with a hearty soup the first night, makes excellent toast the next morning, and then sandwiches for lunch.

4 cups Whole Wheat Flour (freshly ground)
1 Tbsp. Salt
1Tbsp. Dry Yeast
1/3 cup Oil
1/3 cup Honey
2 1/4 cups Hot Water
2 cups White Flour

Mix first three ingredients in a large metal mixing bowl. Into a medium bowl add the Hot Water. Using the same 1/3 measure cup, add to the water the oil first and then the honey.

Add White Flour 1 cup at a time, mixing in well after each cup. Mix last cup in with hands, kneading as you mix. When it is mixed in well enough that the dough no longer sticks to your hands, rub the bottom of the bowl with Canola Oil. Continue kneading just until mixed well and ball of dough is greased.

Turn over in bowl and cover with a piece of plastic wrap that has been greased or sprayed with Pam. Let rise until double in bowl, about 30-60 minutes.

Punch dough down. Turn out on a smooth surface and knead until smooth ball forms.

Cut into two equal pieces and form two loaves, using a rolling pin to expel air bubbles.

Let rise just until even with top of pan, about 20-30 minutes.

Bake at 375 degrees for 30-35 minutes.

Artisan Bread

2010-12-09T10:35:00.000-06:00

Submitted by Emily Daniel

My friend Rosalynde found this recipe in the New York Times. The secrets are a good sponge for your dough and a dutch oven with a lid. Crusty, chewy, air bubbly goodness. I like to serve it with Mozzarella Caprese, any soup, or slathered with Nutella!

First, here's the original recipe:

Recipe: No-Knead Bread Adapted from Jim Lahey, Sullivan Street Bakery

Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting

¼ teaspoon instant yeast

1¼ teaspoons salt

Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

I basically follow the recipe, but I skip a few steps. Here's what I do:

The night before you want to eat the bread, mix 3 cups of flour (all-purpose is fine, doesn't need to be bread flour), 1/4 tsp yeast (I use instant bread-machine yeast), 1 5/8 cup water, and 1 1/4 tsp salt. Mix it in a large bowl just until it comes together; it will be very sticky and very ugly, don't worry about it.

Cover the bowl with plastic wrap, and leave it alone for at least 18 hours---it can go even longer, too. You should see bubbles at the surface when it's ready. About 3 hours before you want the bread to be done, dump out the dough onto a floured surface. It will be a wet, stringy, sticky, ugly mess; don't worry. Just fold it over itself once or twice until it's roughly in a round loaf shape (again, it will be ugly and shapeless---DON'T WORRY!). Leave it to rise again for 2 hours.

Before you're ready to bake, preheat the oven to 450, then put in a round, oven-proof pot with a lid. (I use an enamel stock pot.) When the pot and oven are at temperature, take out the pot and pour the dough into it. Say it with me now: it will be an ugly, sticky mess---don't worry! Shake the pot a little to even things out, then cover with the lid and put in the oven to bake. (Full disclosure: I sometimes skip the heated pot step, and it has always turned out fantastic anyway.) Bake covered for 1/2 hour, then uncovered for 15 more minutes. Prepare to be amazed by the gorgeous loaf that emerges and the incredible taste and texture. Enjoy!

Split Pea Soup with Rosemary

2010-12-09T10:29:00.000-06:00

Submitted by Rachel Mecham

I changed this recipe by using 2-3 carrots and no leek. I also used 1/2 tsp of dry rosemary instead of fresh rosemary. And for chicken broth, I used 5 bouillon cubes and 6 cups water.

6 slices bacon, cut into 1 inch pieces

1 small onion, chopped

1 leek, thinly sliced

1 large carrot, chopped

2 cloves garlic, minced

4 (10.5 ounce) cans chicken broth

1 1/2 cups green split peas

2 bay leaves

1 teaspoon chopped fresh rosemary

Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.

Gadsby's Tavern Sally Lunn Bread

2010-12-09T10:10:00.000-06:00

Submitted by Shauna Hinckley

¾ cup milk

½ cup melted shortening

3 ¼ cup Flour

¾ cup Sugar

½ tsp Salt

¼ oz (2 ¼ tsp) Active dry yeast

4 Tbl Warm water

1 Egg

Heat milk & shortening to the temperature of a warm baby bottle. Mix flour, sugar, and salt in a separate bowl. Add warm water to the yeast in a separate bowl. Add the milk and shortening to the flour, then add the yeast and the egg. Beat the entire mixture until it comes off the side of the bowl cleanly. Cover, let rise in a warm still place until doubled in size, about 1 ½ hours. Knead the bread down in size and shape into a loaf. Place on a buttered cookie sheet and let rise to half again as big, about 45 minutes. Bake at 300 F for approximately 45 minutes, basting the top with butter after 30 minutes and after it has finished baking.

Raspberry Peach Freezer Jam

2010-12-09T10:03:00.000-06:00

Submitted by Klixi Cannon

8 C Peaches peeled, and mashed (mine were Eckert's -- Yum)

2 C Raspberries mashed (I used 1 1/2 c frozen raspberries, 1 c fresh Eckert's blackberries)

8 C Sugar (I used 6)

2 - 6 oz pkgs of Raspberry Jell-O

8-10 freezer containers

Mix peaches, raspberries, and sugar in a large saucepan. Cook until sugar dissolves, about 10-15 minutes once warm. Add Jello-O and bring to a boil (gets bubbly). Boil for 2-3 minutes. Pour into containers and put into the freezer.

Mandi's Chili

2010-12-09T10:00:00.000-06:00

Submitted by Mandi Cooper

Simmer for 10 minutes:

1 1/2 lbs. ground beef

10 oz. onion soup

Add the following and simmer for 20 minutes:

1 tsp. chili powder

2 tsp. cumin

1 1/2 tsp. pepper

2 15-oz. cans black beans, drained and rinsed

6 oz. tomato paste

8 oz. tomato sauce

Chunky-Cheesy Chili

2010-10-20T13:10:00.000-05:00

Submitted by Laura Hintze

*This chili was awarded SECOND PLACE in our First Annual Chili Cook-off.

Ingredients

1 lb. hamburger

2 cloves garlic, minced

1 green or red pepper, chopped

½ lb. mushrooms, sliced

½ C. onion, chopped

2 Tab. oil

28-oz. can crushed tomatoes

15-oz. can tomato sauce

2 Tab. chili powder

1 tsp. ground cumin

2 15-oz. cans kidney beans, drained and rinsed

1-2 zucchini, chopped

10-oz. can corn

1 ½ C. cheddar cheese, shredded and divided

Instructions

Brown hamburger with garlic, peppers, mushrooms, and onions in oil. Drain and add tomatoes, tomato sauce, chili powder, and cumin. Reduce to low heat and add beans, zucchini, and corn. Cook until all vegetables are tender. Add 1 cup cheese. Stir. Top with remaining cheese in bowls.

Remarkable Fudge

2010-10-20T13:07:00.000-05:00

Submitted by Shauna Hinckley

Ingredients

• 1 cup butter

• 12 ounces semisweet chocolate chips

• 1 (7 ounce) jar marshmallow creme

• 1 cup chopped walnuts

• 1 teaspoon vanilla extract

• 1 1/4 cups evaporated milk

• 4 cups white sugar

Directions

1. Line a 13x9 inch baking dish with foil and butter the foil.

2. In the top half of a double boiler combine the butter or margarine, evaporated milk and sugar. Cook on medium heat for 12 minutes or until it reaches a temperature of 236 degrees F (112 degrees C). Remove from heat and stir in the chocolate chips, vanilla and marshmallow creme. Stir until chocolate chips melt then mix in the chopped walnuts. Spread mixture into the prepared pan. Score into squares while still warm. Refrigerate until firm then cut along the scored lines.

Pumpkin Fudge

2010-10-20T13:05:00.000-05:00

Submitted by Shauna Hinckley

*This recipe was awarded FIRST PLACE in our pumpkin desserts category for our cook off.

Ingredients

• 2 tablespoons butter

• 2 1/2 cups white sugar

• 2/3 cup evaporated milk

• 1 cup white chocolate chips

• 7 ounces marshmallow creme

• 3/4 cup canned pumpkin

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

Directions

1. Line a 9x9 inch pan with aluminum foil, and set aside.

2. In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.

3. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.

4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

Black Bean Soup

2010-10-20T13:02:00.000-05:00

Submitted by Shauna Hinckley
Recipe by Our Best Bites

1 T olive oil

4 large cloves garlic, roughly chopped

3/4 C diced carrots (about 2 med carrots)

3/4 C diced celery (about 2 ribs)

1 C diced onion (about 1 sm-med onion)

2 cans black beans, rinsed and drained

1 3.5oz can green chilies

2 cans low-sodium beef broth

1 t kosher salt

1/8 tsp black pepper

1/2 t chili powder

1/4 t cumin

1/2 t dry oregano leaves

1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Place a large stock pot on the stove-top and set to medium-high heat. When pan is warm, add olive oil. Add carrots, celery, onion, and garlic and saute 4-5 minutes.

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup.

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters.

Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 C soup.

Dani's Award Winning Sweet n EZ Chili

2010-10-20T09:00:00.000-05:00

Submitted by Danica Nelson

*This chili took FIRST PLACE in our First Annual Cooking Club Chili Cook off.
(I often double this and use a pound of ground turkey and add an extra can of kidney beans, another 8 oz. can of tomato sauce, a can of baked beans, and doubling the spices)

1/2 lb. ground turkey

1/2 onion (I use onion flakes)

15 oz. can red kidney beans, undrained

15 oz. can tomato sauce

28 oz. can original baked beans, undrained

Small can mushrooms, drained

1 Tbsp. chili powder

3 tsp. minced garlic

3/4 tsp. garlic powder

1/2 tsp. ground cinnamon

Salt & pepper to taste

Brown ground turkey with onions. Add both cans of beans, tomato sauce and mushrooms. Stir. Add chili powder, garlic, garlic powder, cinnamon, salt & pepper. Stir well. Turn heat to low and simmer an hour or longer. Serves approx. 4-6.

Melissa's Chili

2010-10-20T08:56:00.000-05:00

Submitted by Melissa Maxwell

Submitted by Melissa Maxwell

This chili is so easy to make and it's the perfect chili for Frito Pie. (Fill a plate with Fritos, top with chili, cheese, sour cream, lettuce, guacamole, tomatoes, etc., etc.)

1 lb. ground beef, browned
1 can black beans, undrained
1 can dark red kidney beans, undrained
1 can petite diced tomatoes
3/4 c. salsa
1 package taco seasoning
pinch of sugar

Combine all ingredients in a large soup pot and bring to a boil. Reduce heat and simmer for at least 30 minutes.

Dutch Oven Cobbler

2010-10-20T08:47:00.000-05:00

Submitted by Amy White

Dump 2 cans of large peaches into the bottom of the dutch oven.

Make up a yellow cake mix as directed on the box.

Pour it over the peaches and bake for about an hour over a hot fire, or in your oven at 350 degrees.

Curry Chicken Salad

2010-10-20T08:44:00.000-05:00

Submitted by Amy White

Cook 3 chicken breasts

Pull apart the chicken

Mix around 1 tsp of curry into the chicken

Add 1 cup mayo and mix into chicken

Cut up a bunch of grapes and add them

1 can Mandarin oranges

Add 1 cup of coconut flakes

Add some cut up nuts if you want

Mix it all together and you've got it!

Serve with a yummy bread of some kind.

Lemon Bars

2010-09-10T09:22:00.000-05:00

Submitted by Melissa Maxwell

1 cup soft butter or margarine

1/2 cup powdered sugar

2 cups flour

Cream butter and sugar; add flour. Mixture should be pea-sized gravel looking for easiest spreading. Spread in 9 x 13" pan and pat down. Bake at 325 degrees for 15-20 minutes (until edges start to brown). While crust is baking, prepare next layer:

4 eggs

2 cups sugar

4 T. flour

4 T. lemon juice

Grated rind of 1 lemon

Beat eggs til foamy, then add sugar, flour, lemon juice and rind. Mix well and pour over hot crust after it comes from oven. Now bake for 15-20 minutes at 325 degrees. Remove from oven and sprinkle with powdered sugar (I put powdered sugar in a small strainer to sprinkle over the top). Cool slightly before cutting.

You can do half the recipe in an 8x8 pan, but it's never enough. Also, this crust works for raspberry bars, putting thinned raspberry jam over the crust and sprinkling some of the crust mixture over the jam.

Orange Cranberry Granola

2010-09-10T09:16:00.000-05:00

Submitted by Mandi Cooper

4 cups oats

3/4 cup wheat germ or Grapenuts cereal

3/4 c sliced almonds or other nuts

1 cup shredded coconut

1 cup dried cranberries

Mix together in a big bowl. In a saucepan (or in the microwave), bring the following ingredients to a boil:

1 cup honey

1/2 cup orange juice

1 tsp shredded orange peel

1/2 tsp salt

1 tsp cinnamon

Pour sauce over the dry mixture. Stir to coat evenly. Spread evenly on a baking sheet. Bake at 300 for 30-45 minutes, stirring occasionally. Cool at room temperature.

Greek Couscous

2010-09-10T09:14:00.000-05:00

Submitted by Emily Daniel

1 1/2 C Couscous (I used white, but next time I'm going to try a mix of white and wheat)

2 1/4 C Chicken Broth

1 can garbanzo beans

1/2 C Feta Cheese, crumbled

diced tomatoes

diced cucumber

diced red bell pepper

fresh basil, parsley and oregano, minced

Sea Salt and Cracked Pepper

Fresh Lemon juice

Greek Vinaigrette

Bring chicken broth to a boil and add couscous. Remove from heat. Cover and let sit for 5 minutes. Fluff thoroughly with a fork and refrigerate. When couscous is cold, toss with drained and rinsed garbanzo beans, feta, vegetables, and herbs. Squeeze juice of half a lemon and salt and pepper to taste. Next time I'll try adding a little Greek Vinaigrette for a little more flavor. But it was delicious anyway!

Fruity Pasta Salad

2010-09-10T09:12:00.000-05:00

Submitted by Beth Johnston

1/2 c. vanilla yogurt

2 T. honey

1 T. lime juice

lime zest (optional)

1 1/2 cups (uncooked) rotini pasta, cooked and chill

1 c. strawberries, quartered

1 c. pineapple tidbits

1 c. red grapes, halved

2 kiwis, cut in bite size pieces

Cook pasta, drain and chill in refrigerator. Slice fruit and put in bowl. Mix yogurt, honey, lime juice and zest in a separate bowl. When ready to serve mix pasta, fruit and sauce together. Don't mix too early, it's not the type of salad you want to sit for long.

Spinach and Chick Pea Dish

2010-09-10T09:10:00.000-05:00

Submitted by Emily Daniel

1. Put 1 T Canola oil in a large skillet. Heat at medium high heat and add a pinch of whole cumin seeds. Cook until seeds start to sizzle. (Side note: I usually have major issues with cumin, it’s just not a flavor that I love, but the whole cumin seeds are WAY better than the ground powder.)

2. Add half a roughly diced onion. Cook until soft. Be careful not to burn!

3. Add 1 can of diced tomatoes with juice.

4. Add 2 minced cloves of garlic and 1 T minced ginger. (You are going to put the mixture in the blender eventually, so don’t stress about finely mincing anything.) We also threw in a pinch of red pepper flakes for a little heat.

5. Add 1 package of semi-thawed frozen spinach. Cook for 3-4 minutes or until spinach is warmed through.

6. Add pinch of Turmeric.

7. Let mixture cook and then blend in the blender until you have a coarse mixture. Do not puree! Add water if the blender is struggling to process the mixture. Just not so much that you dilute the flavors.

8. Rinse and dry skillet. Reheat, add ½ T butter and ½ tsp of gara marsala. Pour mixture from blender. Heat through.

9. Add one can cooked chickpeas (we made ours fresh in a pressure cooker for the sake of cheapness, but Anamika said canned are fine.)

10. Heat through and salt to taste.

11. Serve with Chipatti bread, pita bread, or whole wheat tortilla.

Or I think Melissa's Pita Crisps would be delicious with this. I usually serve this alongside Jasmine rice, and baked chicken thighs that have been marinated in soy sauce, honey, fresh ginger and garlic.

Pita Crisps

2010-08-17T22:32:00.000-05:00

Submitted by Melissa Maxwell

2 whole wheat pitas, split to make 4 rounds
4 tsp. vegetable or olive oil
1 1/2 tsp. ground coriander
1 1/2 tsp. cumin seeds
1/4 tsp. kosher salt
1/2 tsp. ground black pepper

Adjust oven rack to center position and heat oven to 350 degrees.

Place pitas on a baking sheet large enough to hold them in a single layer. Drizzle oil over pitas and spread with a dull knife. Mix seasonings and sprinkle evenly over pitas. Bake until crisp and golden brown, 8-10 minutes. If pitas are brown but not completely crisp, turn off oven, open oven door, and allow to stand for 5 minutes.

Chicken and Rice with Coconut Milk and Pistachios

2010-08-16T15:53:00.000-05:00

Submitted by Mandi Cooper

4 (5-6oz) boneless, skinless chicken breasts

1/2 c flour

3 T oil

1 med onion, minced

1 1/2 tsp curry

1 1/2 c long grain white rice

3 med garlic cloves, minced

2 3/4 c low-sodium chicken broth

1 (13.5 oz) can coconut milk

1 c frozen peas

1/2 c chopped pistachios, lightly toasted

1/4 c minced fresh cilantro leaves

Pound each chicken breast between two sheets of plastic wrap to a uniform 1/2". Place the flour in a shallow dish and pat the chicken breasts dry with a paper towel, then season with salt and pepper. Dredge each chicken breast in the flour, shaking off excess.

Heat 2 T of oil in a skillet over medium heat until the oil is rippling. Carefully lay the chicken breasts in the skillet and cook until lightly browned on both sides, 6-8 min. Transfer to a plate.

Add the remaining 1 T oil in skillet and return to medium heat until rippling. Add the onion, curry, and 1/2 tsp salt and cook until the onion is softened. Stir in the rice and garlic and cook until fragrant, about 30 sec.

Stir in chicken broth and coconut milk, scraping up any browned bits. Nestle the chicken into the rice and bring to a simmer. Cover, reduce the heat to med-low and cook until the chicken is done, about 10 minutes.

Transfer the chicken to a clean plate, brushing off any rice back into the skillet. Tent the chicken loosely with foil to stay warm. Cover the skillet and continue to cook the rice over medium-low heat, stirring occasionally, until the liquid has been absorbed and the rice is tender, about 10 minutes.

Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 min. Add the pistachios and cilantro and gently fold into the rice. Season with salt and pepper to taste and serve with the chicken.

Snickers Cookies

2010-07-19T08:56:00.000-05:00

Submitted by Katie Ericksen

1/2 cup sugar

1/2 cup firmly packed brown sugar

1/2 cup butter, room temperature

1/2 cup creamy peanut butter

1 tsp. vanilla

1 egg

11/2 cup flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

30 mini Snicker's candy bars

In a large bowl combine sugar, brown sugar, butter and peanut butter. Add vanilla and egg. Combine flour, baking powder, baking soda and salt. Add to the peanut butter mixture. Shape dough around a Snickers, covering completely (without having too much more dough).

Bake on an ungreased cookie sheet at 350 degrees for 12 minutes. Cool 1 minute on sheet then remove to cooling rack.

Chocolate Chip Cheeseball

2010-07-17T10:51:00.000-05:00

Submitted by Wendy Holt

carton of cream cheese (sorry, no low fat stuff)

1 stick or 1/2 cup of butter (whatever makes you feel better.)

1 cup of powdered sugar

3 T brown sugar

1/4 tsp vanilla

1 cup of mini chocolate chips (I wish I would have used more)

a bag of toffee chips

Soften butter and cream cheese to room temperature. Cream butter and cream cheese together. Add powdered sugar brown sugar and vanilla. Stir in chocolate chips. Cover and chill in fridge until firm. Wrap in plastic and shape into a ball. Chill again. Roll in toffee chips. (I didn't use the whole bag, *gasp* you could also use chopped pecans)

I served with honey teddy grahams and chocolate teddy grahams and those were good but I LOVED it with the pretzel sticks.

Cheesecake-Marbled Brownies

2010-07-17T10:46:00.001-05:00

Submitted by Lea McEwan

I used a box brownie recipe

For cheesecake batter

• 8 ounces cream cheese, well softened

• 1/3 cup sugar

• 1 large egg yolk

• 1/4 teaspoon pure vanilla

Preparation

Make brownie batter:

Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.

Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Make cheesecake batter and bake brownies:

Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.

Bake as directed on box, about 55 minutes.

Serve warm or at room temperature.

Chili con Queso

2010-07-17T10:43:00.003-05:00

Submitted by Danica Nelson

1 lb. Velveeta cheese

1 can Rotel tomatoes

1 can Hormel no-bean chili

Cube cheese and melt in a medium pot over low heat, stirring often. When cheese is melted, add Rotel tomatoes and chili. Heat until nice and hot, and serve warm!

Fresh Salsa

2010-07-17T10:42:00.002-05:00

Submitted by Roberta O'Loughlin

1 large can diced tomatoes

1 garlic clove, minced

1/4 (large) yellow onion (or half of a small)

1 small bunch of cilantro

1 lime

Salt, to taste

Put tomatoes, garlic, onion, and cilantro in blender and blend to desired consistency. Add juice from lime and salt, until the desired taste is achieved! Best with Tostito's Hint of Lime chips.

Spicy Chicken Salad

2010-07-17T10:40:00.000-05:00

Submitted by Melissa Maxwell

Spicy Salad Dressing:
1 1/4 c. fat-free sour cream
3/4 c. picante sauce
1/2 tsp. chili powder
1/2 tsp. cumin

In a medium bowl, combine all ingredients. Refrigerate to allow flavors to blend.

Salad:
2-3 c. chicken, cooked and diced (leftover grilled chicken works well)
1 c. tomatoes, diced
3/4 c. green onion, diced
1 (11oz.) can whole kernel corn, drained
1/2 c. canned black beans, rinsed and drained
3/4 c. reduced-fat Mexican cheese, shredded
8 c. salad greens

Fat-free tortilla chips, optional.

In a medium bowl combine chicken, tomatoes, green onions, corn, black beans and cheese. Gently stir. Serve over salad greens. Top with Spicy Salad Dressing and serve with tortilla chips if desired.

Quick and Easy Stove-Top Tuna Noodle Casserole

2010-06-18T21:41:00.000-05:00

Submitted by Lea McEwan

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups whole milk

1 teaspoon kosher salt

1/2 teaspoon ground pepper, less if you prefer less spice

1-2 tablespoon of chopped fresh herb, such as chives (optional) or parsley (optional)

2 (6 ounce) cans tuna, drained (I prefer albacore solid packed in water)

1 1/2 cups frozen peas

8 ounces wide egg noodles, cooked

Directions:

Cook the egg noodles.

During the last few minutes add the frozen peas to the simmering noodles; then drain.

Meanwhile, melt the butter in a medium saucepan over medium heat.

Whisk in the flour, and continue whisking for about 2 minutes or until the flour butter mixture starts to turn a beige color (a very light colored roux).

Continue whisking and slowly add 1 of the cups of milk, incorporating the liquid as you whisk; then add the remaining 1 cup of milk.

Let it come to a gentle boil, stirring regularly to keep from burning on the bottom of the pan as it thickens.

When it's thick enough to coat a spoon and leave a strip behind where you ran your finger through the coating on the spoon, it's ready to add the drained tuna.

Break up the solid tuna chunks with a fork and mix throughout the sauce.

Add the salt, pepper, and any seasonings or herbs.

Pour the tuna sauce over the noodles and peas, and serve.

Oh, What Do You Cook in the Summertime?

2010-06-18T21:37:00.000-05:00

With temperatures rising outside, none of us wanted to turn our ovens on inside. This month we kept the ovens turned off and met at Beth's house for food and friendship. Thank you, Beth, for getting us out of the house and for introducing us to the Instant Grill.

(We're laughing with you, not at you.)

So, what do you cook in the summertime when all of Missouri is humid and hot? Pasta salad? Sounds good. Chicken seemed to be the ingredient of choice. Girlled on the instant grill or chopped up in a salad. We don't care. We're not picky.

Hope you enjoy our summertime recipes and we'll see you next month at Wendy's for Something New!

Crispy, Crunchy Cereal Treats

2010-06-15T22:05:00.000-05:00

Submitted by Laura Hintze

Ingredients

2 C. brown sugar

2 sticks butter or margarine

1 ¾ C. light corn syrup

1 can sweetened condensed milk

19 C. crisp rice cereal

Instructions

Boil brown sugar, butter or margarine, and corn syrup for 3 minutes. Remove from heat. Add condensed milk and boil 3 additional minutes. Pour over cereal and mix well.

Spray non-stick cooking spray into mould (first time only) and fill with mixture. Remove immediately from mould; place on wax paper. Allow at least 1 hour set up time.

Yield: 25 shapes

Variations:

Substitute popcorn for crisp rice (1 ¼-1 ½ cups un-popped popcorn).

Substitute puffed rice for crisp rice cereal.

Mix popcorn and puffed rice together.

Add 3 squares of unsweetened chocolate before sweetened condensed milk.

Chicken Salad

2010-06-15T22:03:00.000-05:00

Submitted by Wendy Holt

1 can of chicken

1 small can of pineapple tidbits

1 celery stalk diced or sliced (however big you like them)

OR

small can of water chesnuts

1 cup of grapes (green or red your preferance)

1/2 cup of mayo

1/2 tsp of salt

1/2 tsp pepper

a shake of dehydrated onions (you can use fresh green onions if you prefer)

Mix chicken, pineapple, celery and grapes together. Mix dressing and pour over chicken mixture, stir together

Serve on Croissants (I get the big box at Costco, they taste the best and are the cheapest. We freeze most of them until we need them.

Snowy White Chocolate Crescents

2010-05-24T21:33:00.000-05:00

(Pictured bottom right on plate.)

Submitted by Amy M.

1 1/2 cups all-purpose flour

1/3 cup cocoa powder, unsweetened

1 stick (1/2 cup) salted butter, softened

1 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1/2 cup powdered sugar

Yield: About 2 1/2 dozen

• Preheat oven to 325°F.

• In a small bowl, combine flour and cocoa. Mix well with a wire whisk and set aside.

• In a medium bowl, cream butter and sugar with an electric mixer on medium speed. Add vanilla and
egg, and beat until light and smooth. Scrape down sides of bowl, then add flour and cocoa mixture. Blend on low speed until fully incorporated. The dough will be dry and crumbly.

• Shape a level tablespoon of dough into a 31/2-inch log. Slightly bend the log to form a crescent shape. Form remaining dough into crescents, and place on ungreased cookie sheets, 1 inch apart. Bake for 15 to 17 minutes or until the outside of cookie is hard but the center remains soft.

• Cool on cookie sheets for 2 to 3 minutes, then transfer to a flat surface to cool a few minutes more. While still warm, roll the cookies in powdered sugar until coated.

Mint Chocolate Chip Brownies

2010-05-24T21:23:00.000-05:00

Submitted by Lea McEwan

1 cup mint chocolate chips (or any flavor if you are not a fan of mint chocolate)

½ cup butter or hard margarine

½ cup granulated sugar

½ cup flour

2 eggs (slightly beaten)

1 tsp baking powder

Melt chocolate and margarine. Stir in sugar, flour, eggs and baking powder. Mix until smooth. Pour into 8x8 or 9x9 pan, or cupcake tins, and top with remaining chips. Bake at 350oF for 15-30 minutes depending on the size of baking pan or until toothpick comes out clean.

Mom's Chocolate Pie

2010-05-24T21:22:00.000-05:00

Submitted by Lea McEwan

This is my mom's really good chocolate pie that we always have for Thanksgiving and Christmas.

2 squares chocolate
2 cups milk
5 T flour
¾ cup sugar
Pinch salt
2 eggs
1 T butter
1 tsp vanilla
Baked pastry shell… see recipe below

Melt chocolate, add milk gradually stirring constantly until smooth heat in double boiler (I just stir it all the time). Mix flour, sugar, 7 salt and add to milk. Stir until thickened and then cook for 15 minutes. Add butter, cool slightly 7 add vanilla. Pour into baked crust (see recipe below).Serve cold with homemade whipped cream.

Monica Loosley hot water pie crust recipe

1 c lard (1/2 lb?)

½ boiling water

Cut lard into smaller pieces. Pour boiling water in & whisk until creamy--- Keep going, it will get smooth and creamy.

Mix together:

3 c flour (scant 15 ounces)

1 teaspoon baking powder

1 teaspoon salt

Add part of flour to lard/water mixture & mix. Keep adding--- about 3 installments. Shape into ball, wrap with saran wrap and refrigerate overnight or until cold. Cut into as many crusts as need (this will make 3 thin crusts; 2 thick and hearty!) Roll out, using as little flour as possible; do not overwork. It’s a great dough with a very nice consistency that’s super easy to work with.

Attractive Chocolate Chip Cookies

2010-05-14T11:31:00.000-05:00

Submitted by Melissa Maxwell

I entered these cookies in the North Carolina State Fair many years ago. I didn't win any ribbons and the only written comment I received from the judges was "Attractive cookie." P.S. They taste good, too!

Cream:
½ c. butter, softened

¾ c. shortening

1 ½ c. sugar

¾ c. brown sugar

3 eggs

1 T. vanilla

Add:
1 ½ tsp. baking soda

1 ½ tsp. salt

1 tsp. baking powder

3 ½-4 c. flour

1 small package INSTANT vanilla pudding

Then:
1 1/2 c. chocolate chips

Variation: Add 11/2 cups milk chocolate chunks and 1/2 cup toffee bits.

Roll dough into balls. Bake at 325 degrees for 10-15 minutes. .

Mandarin Orange Cocoa Torte

2010-05-14T11:23:00.000-05:00

Submitted by Shauna Hinckley

1 (8 oz.) pkg. cream cheese, softened

1/2 c. sugar

5 eggs, at room temperature

1/2 cup butter softened

1 c. sugar

1 tsp. vanilla

1/2 c. unsifted all purpose flour

1/3 c. Hershey's cocoa

1/2 c. chopped nuts

Beat cream cheese and 1/2 cup sugar in small mixer bowl 2 minutes on medium speed. Add 3 eggs, one at a time; beat 5 minutes on medium speed. Set aside. Cream butter, 1 cup sugar and vanilla in small mixer bowl. Add 2 eggs; beat 3 minutes on medium speed. Combine flour and cocoa; gradually blend into creamed mixture until smooth. Stir in nuts. Spread cocoa mixture evenly in two greased and wax paper lined 8 inch layer pans; pour cheese mixture evenly on top of cocoa mixture. Bake at 350 degrees for 30 to 35 minutes or until cake tester inserted in center comes out clean. Do not overbake. Cool 10 minutes; remove from pans.

ORANGE GLAZE:

1 can (11 oz.) Mandarin oranges

1/2 c. water

2 tbsp. cornstarch

1 1/2 tbsp. sugar

Drain oranges; reserve 1/2 cup syrup. Add water to syrup. (Set aside 1 cup oranges for torte decorations). In small pan mix together cornstarch and sugar; stir in orange syrup gradually. Bring to a boil over medium heat, stirring constantly. Simmer 2 to 3 minutes, stirring frequently.

Arrange one layer, cheese side up, on serving plate; spread with 1/3 cup orange glaze. Top with second layer, cheese side up, and spread with 1/2 c. glaze. place well drained mandarin oranges on top of torte; brush sides with remaining glaze. Let stand 1/2 hour at room temperature to blend flavors, refrigerate. 10 to 12 servings.

Chocolate Cream Popcorn

2010-05-14T11:16:00.000-05:00

Submitted by Mandi Cooper

2 qt popped popcorn

1 c sugar

1/2 c water

1/3 c corn syrup

1/4 tsp. salt

3 T margarine

1/3 c chocolate pieces

1 tsp vanilla

1. Lightly grease large bowl. Put in popcorn.

2. In saucepan, mix sugar, water, corn syrup, and salt.

3. Cook over medium to 240 degrees.

4. Add margarine. When melted, add chocolate.

5. Stir in vanilla. Pour over popcorn, stirring constantly with 2 forks. Continue stirring until syrup loses its gloss.

6. When cool, store in tightly covered containers.

Silky Chocolate Pudding

2010-05-14T11:14:00.000-05:00

Submitted by Laura Hintze

Serves 6

1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces semisweet chocolate, coarsely chopped
1 teaspoon pure vanilla extract

Instructions:
Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla. If you like pudding skin, pull plastic wrap over the top of the serving dish before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.

NOTE: Sorry I forgot to get a picture of this. (Spoiler Alert!) It looks like pudding.