Christmas Hot Punch

4 quarts of water
3 cups sugar
1 tsp. whole cloves
1 small can orange juice concentrate
1 small can lemonade concentrate

Boil water, sugar, and cloves for 5 min. Add orange juice and lemonade. Pour through a strainer to remove pieces of cloves and serve warm...



Geraldine

Crock Pot Teriyaki Chicken

3 1/2 lbs. boneless, skinless chicken

1/4 cup soy sauce

1/4 cup chicken broth

1/4 cup water

1Tbsp. sesame oil

1 tsp. ground ginger or 1 Tbsp. fresh, minced ginger

1 Tbsp. rice vinegar

2 cloves garlic (minced)

Place chicken in the crock pot.  In a small bowl stir together soy sauce, broth, water, oil, ginger, vinegar, and garlic.  Pour over the chicken.  Cook on low for 5 - 6 hours. or on high for 2 1/2 - 3 hours.  Transfer chicken to a platter.  Place slices of pineapple on each chicken breast and then ladle a bit of the sauce over each one.

I like to serve over rice.

Tiffany

2013

Pizza Factory Breadsticks

Ingredients

1 Tbsp. yeast

2 Tbsp. sugar

1 1/2 c. warm water

1 Tbsp. oil

1 tsp salt

3 1/2 c. flour 

3/4 c. melted butter, divided

3/8 tsp. garlic salt

1/2 tsp. dried rosemary

1 Tbsp Parmesan cheese

8 one-quarter inch wooden dowels, cut into 18″ lengths (get these from a craft store)

or 8- 12″ skewers.  (I used the skewers because it’s what I had)

Instructions

In a bowl mix the yeast, sugar, and warm water together and let sit for 2-3 minutes until foamy.  

Add oil, salt, and flour and either knead by hand or using dough hook for about 5 minutes.  (If dough seems too sticky add an extra tbsp or two of flour).  

Remove dough and spray the bowl with Pam or lightly coat with olive oil.  Place dough back in the bowl turning once to coat, then cover with a towel and let rise until doubled.  (About one hr) 

Divide dough into 8 equal parts (about 4 oz each).  Lightly cover your hands with flour and roll each part into a 16-18 inch long snack (as pictured above).  

Moisten the skewer or dowel with water at the top where you will start wrapping the dough.  Wrap the dough around the skewer or dowel down to the bottom. Moisten the skewer where the breadstick will end as well.  ( Leave about 1/4 of an inch at the top and bottom if using the skewers, and about 1/4 of an inch at the top and 5 inches at the bottom if using the longer wooden dowels. )

Hang skewers over the edge of a 9×13 inch pan (like pictured above).  Let rise until doubled again. 

Brush with 1/4 cup melted butter.  Bake at 375 for 15-20 minutes or until golden.  

Meanwhile, combine remaining 1/2 cup melted butter, garlic salt, rosemary, and Parmesan cheese.  

Immediately brush seasoned butter mix on breadsticks when they come out of the oven.

Mint Cream Dessert

Festive Mint Cream Dessert Recipe

from taste of home

Ingredients

• 3/4 cup butter, divided
• 1 package (16 ounces) chocolate cream-filled sandwich cookies, crushed
• 8 cups mint chocolate chip ice cream, softened
• 1-1/2 cups milk chocolate chips
• 1 cup confectioners' sugar
• 3/4 cup evaporated milk
• 1 carton (16 ounces) frozen whipped topping, thawed
• Chocolate syrup and red and green sprinkles, optional

Directions

1. In a microwave, melt 1/2 cup butter. Stir in cookie crumbs. Press into a 13-in. x 9-in. dish. Freeze for 30 minutes or until firm. Spread ice cream over crust; return to the freezer until firm.
2. In a large saucepan, combine chocolate chips, confectioners' sugar, milk and remaining butter. Bring to a boil, stirring frequently. Cook and stir for 3-5 minutes or until thickened. Cool to room temperature. When cool, spread over ice cream; return to freezer until firm.
3. Spread whipped topping over ice cream (dish will be full). Cover and freeze for until firm or overnight.
4. Remove from the freezer 15-20 minutes before serving. If desired, drizzle with chocolate syrup and top with sprinkles.Yield: 24 servings.

notes:  I put some crushed up Oreo chunks on top of the cool whip along with some broken up Andie's mints.  yum!

Ann White

Starbucks' Caramel Apple Cider

Ingredients:

-Cinnamon syrup, just a few squirts (sold in stores)

-Treetop premium apple juice

-Whipped cream

-caramel syrup

Directions:

1. Blend cinnamon syrup with apple juice and heat up.

2. Top with whipped cream and caramel syrup!

Emmalee Oct 20013

Fall Pumpkin Dip

Fall Pumkin Dip

Ingredients:

-15oz can of pumpkin

-5 oz pkg of instant vanilla pudding (just the powder, do not make the pudding)

-16 oz container of cool whip
-small pumpkin
-1/2 TBS pumpkin pie spice
-1/2 TBS cinnamon

Directions:
1.  Mix pumpkin, dry pudding, cool whip and pumpkin pie spice together (by hand) in a large bowl.
2.  Chill for several hours before serving.  Meanwhile, carve your pumpkin!
3.  Fill pumpkin with mix. Sprinkle with cinnamon. Serve with apples, cookies, or crackers.

Emmalee Nov 2013

PUMPKIN PIE CAKE DESSERT....ALWAYS 33 :)

CRUST
1 reg. size pkg. yellow cake mix
1/2 cup melted butter
1 egg

*grease bottom only of a 9x13 pan. Empty mix into bowl and measure out 3/4 cup and put aside for topping. Add melted butter and beaten egg to cake mix in bowl. Thoroughly mix and put into pan.

FILLING
3 eggs
2/3 cup evaporated milk
1 (29 oz.) can pumpkin
1/2 cup white sugar
1/4 cup brown sugar
1/2 tsp. vanilla
1 1/2 tsp. cinnamon

*prepare filling by beating 3 eggs slightly, adding milk and then the remaining ingredients. when smooth our over crust.

TOPPING
3/4 cup reserved cake mix
1/4 cup sugar
1/4 cup butter
nuts (opt)

*prepare topping by cutting together the ingredients and then sprinkle over filling. Bake at 325 degrees for 70 min. or until knife blade inserted near the center comes out clean.
served with whipped cream

Geraldine Nov 2013

Alfredo Spaghetti Squash

Alfredo Spaghetti Squash

1 spaghetti squash

1 Tbsp. butter

3 cloves garlic, finely minced

2 Tbsp. white whole flour

 1 cup milk

1 Tbsp. cream cheese

1 cup grated melty cheese (I used Parmesan with a little mozzarella

1/4 cup grated mozzarella or Parmesan, for topping

*Bake your spaghetti squash.  Use a fork to break up squash inside of the squash casing.  In a small sauce pan over medium heat, melt the butter.  Whisk in the garlic and cook for 1 minute until fragrant.  Whisk in the flour until combined.  Slowly whisk in the milk until combined and no longer has lumps.  Still over the heat, whisk in the cream cheese.  Remove from the heat and whisk in the cheese until melted.  Evenly distribute the sauce to both of the spaghetti squash halves and stir.  Top with the remaining cheese and place under a broiler for a minute or two until light brown.  Serve immediately.  Can garnish with parsley of red pepper flakes or hot sauce.

 * To bake your spaghetti squash preheat oven to 375 degrees.  Cut the squash in half; scoop out the seeds.  In a baking dish, place the halves face down and fill with 1/2 inch of water.  Bake for 45 minutes.  Turn the squash face up and bake for another 15 minutes or until tender when poked with a fork.   

Tiffany

2013

Martha Stewart's Baked Eggplant Parmesan

Eggplant Parmesan

serves 8

2 large eggs

3/4 cup plain breadcrumbs (I love panko)

3/4 cup finely grated Parmesan cheese, plus 2 T. for topping

1 tsp. dried oregano

1/2 tsp. dried basil

salt and pepper

2 large eggplants, peeled and sliced into 1/4 inch rounds

6 cups tomato sauce (spaghetti sauce)

1 1/2 cup shredded mozzarella cheese

1. Preheat oven to 375 degrees.  Spray baking sheet with olive oil spray.  Set aside.  In a wide, shallow bowl, whisk together eggs and 2 T. water.  In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, basil, and salt and pepper to taste.  

2.  Dip eggplant slices in egg mixture.  Let excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.  Bake until golden brown on bottom, 25-30 minutes.  Turn slices; continue baking until browned on the other side, 25-30 minutes more.  Remove from oven;  raise oven heat to 400 degrees.

3.  Spread 2 cups sauce in a 9x13 baking dish.  Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.  Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 T. Parmesan.  Bake until sauce is bubbling and cheese is melted, 15-20 minutes.  Let stand 5 minutes before serving.  Serve with spaghetti noodles!

NOTES:  When I've made this, I cooked the eggplant in a 9x13 pan.  I just used one eggplant.  When I took it out of the oven, I just added the sauce to that same pan.  I lifted up the eggplants, and put sauce under them, and then on top as directed.  I only did one layer.  :)

Ann White
November 2013

Baked Chicken Cordon Blue

 

 

 

Baked  Chicken Cordon Blue

 

 

Alfredo Sauce

1 1/4c. Shredded mozzarella cheese, divided

3/4 cup parmesan cheese, grated, divided

1/2 cup unsalted butter

2 garlic cloves, minced

2 cups heavy cream

1/4 tsp. white pepper

 

Pasta

10-12 ounces penned pasta, cooked

1 chicken breast, cooked and diced into 1/4-inch strips

3/4 cup diced, cooked ham

1/4 cup bacon, cooked and crumbled

additional optional ad-ins: steamed broccoli, fresh sliced mushrooms, green onions

 

Instructions

Prepare the alfredo sauce: Melt the butter in a pot over medium heat.  Add the white pepper, heavy cream and minced garlic.  Bring the mixture to a simmer.  Reduce heat to medium low.  Add the parmesan and mozzarella, reserving about 1/3 of each cheese.  Simmer for 5-10 minutes, stirring frequently.

 

Set the oven to broil.  Coat a 9x13 baking dish with cooking spray.  Add the cooked pasta, chicken, bacon, and any additional ingredients.  Pour alfredo sauce over the top, and gently stir to combine everything.  Top with the reserved cheeses.

 

Place the baking dish on the oven's middle rack.  Broil for 3-5 minutes, or until the cheese bubbles and turns light brown.

 

 

Geraldine Oct. 2013 



Green Bean Bundles

 

 

 

Green Bean  Bundles

 

1/2 lb. fresh green beans, trimmed

4-6 bacon strips

3/4 cup Italian dressing

 

In saucepan, bring water to a boil.  Add beans.  Cover and cook for 3 minutes.  Drain and set aside.  Cut bacon strips in half length wise.  Microwave or bake until edges curl.  Place 4-5 beans on each bacon strip; wrap bacon around beans and tie.  Place the bundles in a square baking dish.  Drizzle with dressing.  Bake uncovered @ 350 for 10-15 minutes or until beans are crisp tender.  Broil 4" from the heat for 2-3 minutes or until bacon is crisp. 

 

Geraldine

Sept 2013

original from Amy Jensen

 

 



White Cheddar and Broccoli Soup

 

 

3 Tbsp. olive oil

1/3 lg. yellow onion, coursely chopped

2-3 cloves of garlic, minced

salt 

3 Tbsp. flour

2 1/2 cups chicken stock

3/4 cup milk

1 1/2 cups broccoli

2 cups sharp white cheddar

In a med. stock pan combine the oil, onion, garlic, and salt.  Saute until the onions are translucent.  Add the flour and stir until it is combined.  Slowly, add the chicken stock making sure to get rid of any flour lumps.  I like using a whisk.  Let is simmer about 5 minutes.  Add the milk ans simmer.  Add the broccoli.  Cook on medium heat until thickened; about 10 - 15 minutes.  Use an immersion blender and blend the soup.  This is just to take out any big chunks of broccoli etc.  You can leave them if you want or use a regular blender.  Simmer for another 5 minutes.  Stir in the cheese and let it melt.  Remove from heat and serve.  You can top with a pinch of the shredded cheese for garnish.

Tiffany

2013

Italian Red Sauce 

Spaghetti Sauce

1/2 chopped onion

1 quart of bottled tomatoes

Salt

Pepper

Basil

Olive Oil

Garlic

In a sauce pan cook onions and about 1/4 cup olive oil. When onions are soft add drained bottle of tomatoes. Add basil, garlic salt or fresh garlic, salt and pepper to taste. Simmer on low for about 30 minutes. Pour over spaghetti noodles.

Rotten Fruit Cake

1 quart any fruit

4 teaspoons baking soda

1 teaspoon salt

1 cup oil

2 cups sugar

1 teaspoon cloves

1 teaspoon nutmeg

2 teaspoons cinnamon

4 cups flour

Mix all ingredients together and bake in a greased 9x13 cake pan for 45 minutes or until knife comes out clean.

Frosting

1/2 square margarine

1/2 cup brown sugar

1/4 cup canned milk

Boil these three ingredients and take off heat. Add 2 1/2 cups powdered sugar. Stir quickly until all powdered sugar is dissolved. Quickly poor onto cake and spread. It hardens quickly.

Stuffed Mushrooms

 

 

Stuffed Mushrooms

 

 

 

30-40 mushrooms brushed clean with the stems removed

 

Mix together:

1 pkg. cream cheese, softened

1 package sausage, cooked and crumbled

1/4 cup chopped green onions

1/3 cup shredded Parmesan cheese

1/2 cup chopped up mushroom stems

garlic salt and onion powder to taste

 

Grease a 9x13 glass pan with olive oil.  Stuff each mushroom cap with the filling.  Sprinkle additional Parmesan cheese over the mushrooms and drizzle with olive oil.  Broil for about 5 minutes or until the tops are golden and cheese melted.  Serve immediately!

 

ann white

October 2013

 

 

 



Yummy Marshmallow Popcorn

Pop a large bowl of popcorn

Melt 1 large package of marshmallows in a microwave safe bowl
Melt 1 cup butter in another bowl
Mix these together along with 1 cup of brown sugar

Pour this mixture over the popcorn and stir until well coated

It's so easy and yummy too!

Cheese Ball

2  - 8oz Cream cheese (softened)
1/4 cup green onion chopped
1 cup crushed pineapple (well drained)
1/2 cup pecans chopped

Mix together, refridgerate for 1 hour in plastic or foil

Form into a ball, roll in 1/2 cup pecans & Seasonal (to taste)

Enjoy!

Zucchini Carrot Bread

3 eggs

3/4 cup oil

1 1/2 cup sugar

2 cups grated zucchini

1 cup grated carrots

1 1/2 tsp. vanilla

1/2 cup sour cream

1/2 cup coconut

Mix all of these ingredients together and then add:

3 cup flour

1 tsp. baking soda

1 tsp. salt

1/4 tsp. baking powder

1 Tbsp. cinnamon

1 1/2 tsp. nutmeg

1 cup chocolate chips

Pour into greased bread pans and bake at 325 degrees for 60 - 65 minutes until a toothpick inserted comes out clean.

*I began shredding and freezing zucchini as I start getting loads of it in the fall.  I will just shred up the zucchini and then press it into a 1 cup measuring cup and line them up on a sheet pan lined with wax paper and freeze them.  After 24 hours I will then bag them into freezer bags.  Wha-la they are already premeasured for my recipes when I want to thaw them to bake.

Tiffany

Sept. 2013

Caramel Apples

Caramel

2 C      sugar

3 C      heavy whipping cream

½ t       salt

1 C      corn syrup

¼ C     butter (omit butter for caramel apples)

1 t        vanilla

Heat syrup, sugar and 1 cup cream, cook to 235° or firm ball stage. Slowly add 2^nd cup of cream and cook till firm ball stage again.  Then add last cup of cream, butter and salt.  Cook to consistency you want (firm ball).  Add vanilla.  Works best if you use a heavy pan and cook slowly on low heat.  For apples sprinkle powdered sugar on your wax paper.

Crunchy Rice Salad

Crunchy Rice Salad

1 head Napa cabbage- shredded

2 cups cubed leftover cooked pork, chicken, or turkey

1 1/2 cup rice (any kind)

1 pkg frozen peas or soybeans

1 can (8 oz) sliced water chestnuts, drained (optional)

(I put almond in instead of the water chestnuts)

Dressing:

1/2 cup sour cream

1/2 cup mayo or miracle whip

1 tsp. celery seed

1/2 tsp. salt

In a large bowl, toss together cabbage, pork, rice, peas, and water chestnuts.  In a small bowl, combine dressing ingredients; mix well.  Pour over the salad and stir gently to mix.  Chill for several hours.  Makes 8-10 servings.

notes:  This salad is super versatile.  I have used plain yogurt instead of sour cream before.  I also have used different seasonings in the dressing to give it a slightly different flavor.

ann white

Hummus

1 16 oz. can garbanzo beans

1/4 cup liquid from beans

3 -5 Tbsp. Lemon juice 

3/4 - 1 Tbsp. Tahini (sesame seed paste)

2 cloves of garlic

1/2 tsp. salt

2 Tbsp. olive oil

Blend in the blender or food processor.

*I like mine a little more tart so I use 5 Tbsp. lemon juice.

Tiffany

August 2013

Black Bean and Corn Salsa

Black Bean Corn Salsa Recipe

2 cups Black Beans, drained

1/2 cup sliced green onions

1 cup chopped tomatoes

2 cups Whole Kernel Corn, drained

1/2 to 1 tsp. Ground Cumin

1/2 tsp. chopped Jalapeno Peppers

Salt to taste

Combine ingredients in a small bowl. Serve with corn chips.

Baked Beans

Brown and set aside:

1/2 lb ground beef
1/2 lb bacon, cut up
1 onion chopped

Combine:
1/3 C brown sugar
1/4 C ketchup
1/4 C BBQ Sauce
1 T mustard
2 T molasses
1 tsp chili powder
1 tsp salt
1/2 tsp pepper
1 lb can kidney beans
2 1-lb cans pork and beans

Add meat mixture to this.  Cook in crock pot on low 4-6 hours.  Leave out anything you don't have, or change the kind of beans, it will still taste good.

Best Black Beans

 

Best Black Beans

 

 

1- 16oz. can black beans

1 small onion chopped

1 clove garlic chopped

1 T. chopped fresh cilantro

1/4 tsp. cayenne pepper

salt to taste

 

*In a medium sauce pan combine beans, onions, and garlic.  Bring to boil.  Reduce heat to medium-low heat.  Season with cilantro, cayenne pepper, and salt.  Simmer for 5 minutes and serve. 

 

Lori Koch

May 2013

Cheese Cake Squares

 

Cheese Cake Squares

 

 

2 cans refrigerated croissant rolls

2- 8oz. cream cheese

1 cup sugar

1 tsp. lemon juice

1 tsp. vanilla

1/4 cup butter, melted

1/2 cup sugar

1/4 tsp. cinnamon

 

*Layout one pack of rolls in 9x13 pan.  Mix cream cheese, sugar, vanilla and lemon juice.  Spread over dough.  Layer last rolls on top.  Drizzle with 1/4 cup butter on top and sprinkle 1/2 cup sugar mixed with 1 tsp. cinnamon on top.  Bake 30 minutes at 350 degrees.

 

 

Jamie Hatch

2012

French Bread

 

French Bread

 

 

2 1/2 cups warm water

2 T. sugar

2 T. yeast

1 T. salt

2 T. oil

6 cups flour

1 egg, beaten

 

*In a large bowl, combine water, sugar and yeast.  Let stand 5 minutes until foamy.  Stir in salt, oil and 3 cups of the flour.  Stir vigorously.  Add remaining flour and mix well.  Let stand 10 minutes.  Stir down.  Repeat process 5 times, which will take one hour.  Place dough on floured board.  Knead only enough to coat dough with flour so it can be handled:  Divide in half.  Roll into two rectangles about 9x12 inches long.  Roll up from long side.  Moisten seams with small amount of water and pinch to seal.  Arrange both loaves lengthwise on a large, well-greased cookie sheet.  Place seam side down.  Cover with plastic wrap and let rise 30-45 minutes.  Glaze with beaten egg (brush on gently) and sprinkle with sesame or poppy seeds,  Use a very sharp knife to gently make 3 diagonal gashes in the top of each loaf.  Bake 375 for 25-30 minutes.  Remove to cooling racks and cover with a towel.  Serve warm. 

 

Tania Sorenson

 

Note:  As an alternative, I like to sprinkle the tops with parmesan cheese and garlic salt.

Chicken Enchiladas

 

 

Chicken Enchiladas

 

 

1- 16oz. container sour cream

1- 10.5 oz. can cream of mushroom soup

1- 10.5 oz. can cream of chicken soup

1- 4 oz. can diced green chiles

3 cups cheddar cheese, shredded

3-4 chicken breasts, cooked and diced

1 package flour tortillas

 

*Combine sour cream, soups, and green chiles together in a bowl.  Spread a thin layer on the bottom of a 9x13 pan.  Add chicken to the mixture.  Place a spoonful in a strip in the center of tortilla and add cheddar cheese on top of filling.  Roll it up and place in the pan.  Save some sauce and cheese to spread over the top of it all.  Bake at 375 degrees for 50-60 minutes until edges are lightly browned.

 

Tiffany Sanders

June 2012

Quick And Easy Carrots

Quick And Easy Carrots

(Lion House Lite Recipes Cookbook)

 

 

2 cups sliced carrots

1 T. light butter or margarine

2 T. sliced green onions

1 T. water

1/4 tsp. salt

chopped fresh parsley

 

*Combine carrots, butter or margarine, green onions, water, and salt in a medium saucepan.  Cover and simmer, stirring occasionally, for 8 to 10 minutes or until carrots are tender-crisp.  Sprinkle with parsley.  Makes 4 servings. 

 

Sally Johnson

2012

Black Bean and Corn Salsa

Black Bean and Corn Salsa

 

1 can black beans- rinsed and drained

1 can whole corn- rinsed and drained

1 tomato - chopped (roma are best because they aren't so juicy)

1 avocado chopped

1/4 red onion

1 fresh jalapeno- seeded and chopped fine

1/8- cup fresh cilantro

 

Sauce:

1 T. olive oil (or canola oil)

1 1/2 T. red wine vinegar

2 T. fresh lemon or lime juice

1/2 tsp. salt

1/4 tsp. black pepper

 

*Pour over veggies and mix well.  Makes 4 cups.

 

 

Geraldine Hansen

2007

Grape Salad

 

 

Grape Salad

 

 

 

3 1/2 lbs. red grapes

1 package cream cheese, softened

1 cup sour cream

1/2 cup sugar

1 cup cool whip

1/2 cup brown sugar

1/2 cup walnuts or pecans

 

*Wash and clean grapes.  Dry really well on a paper towel.  Whip cream cheese, then add sugar.  Mix in the sour cream and the cool whip.  Stir in grapes and pour into a 9x13 casserole dish.  Mix brown sugar and walnuts together and sprinkle on top.  Refrigerate 6 hours or overnight.  Serve cold.

 

Ann White

(Originally from Amy Jensen)

August 2013

 

 

Notes:  Everyone that eats this dish LOVES it and wants the recipe!  You can't go wrong with it!