Apple Cider Floats

APPLE CIDER FLOATS

Sparkling Apple Cider

Fresh Local Apple Cider

French Vanilla Ice Cream

Whipped Cream- optional

Apple Slice- optional

Ground Cinnamon- optional

Cinnamon stick- optional

Caramel Sauce- optional

Instructions:

Scoop ice cream into a cup and pour equal parts sparkling cider and local cider.  Top with whipped cream, an apple slice, a sprinkle of ground cinnamon, a cinnamon stick and caramel sauce.  Enjoy!

Ann White

Baked Cauliflower

I doubled the recipe for Recipe Club!

1 large head cauliflower, cut into florets
1 tablespoon extra-virgin olive oil
Salt and ground fresh black pepper to taste
¼ teaspoon black pepper
1 tablespoon garlic clove, minced
1 teaspoon paprika
½ cup grated Parmesan cheese
Fresh parsley, chopped
Directions:
Preheat oven to 400 degrees F.
Line a baking sheet with foil.
In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic and paprika and mix everything well to combine.
Transfer everything to the prepared baking sheet. The florets should be in a single layer.
Bake the cauliflower for 15 minutes.
Turn the florets to the other side, sprinkle with the Parmesan cheese and bake 15 more minutes.
Serve in a casserole and garnish with parsley

Pecan Pie Cheesecake

Ingredients

For the Crust

• 1-3/4 cups vanilla wafer crumbs (made from vanilla wafers)
• 1/4 cup light brown sugar, packed
• 1/3 cup unsalted butter, melted

For the Pecan Filling

• 1 cup granulated sugar
• 2/3 cup dark corn syrup
• 1/3 cup unsalted butter
• 2 large eggs, lightly beaten
• 1-1/2 cups pecans, chopped
• 1 teaspoon vanilla extract

For the Cheesecake Filling

• 3 - 8 ounce packages of cream cheese, softened
• 1-1/4 cups light brown sugar, packed
• 2 tablespoons all-purpose flour
• 4 large eggs
• 2/3 cup heavy whipping cream
• 1 teaspoon vanilla extract

For the Garnish

• 1 can of Dulce De Leche(this is found in the hispanic section at the grocery store; I found it at Walmart)
• 2/3 cup pecan halves
• 2 tablespoons granulated sugar
• 2 tablespoons water

Instructions

For the Crust:

1. Preheat oven to 350 degrees.
2. Combine the vanilla wafer crumbs and brown sugar.
3. Add the melted butter, stirring to combine.
4. Press evenly into bottom and up the side (about 1-inch or half way up) of a 9-inch springform pan.
5. Bake for 6 minutes.
6. Let Cool.

For the Pecan Filling:

1. In a medium saucepan, stir together (*COLD*) the sugar, corn syrup, butter, eggs, pecans and vanilla; bring to a boil over medium-high heat, stirring well.

TIP: Make sure the eggs are thoroughly mixed in before adding heat.

1. Reduce heat to low, and simmer stirring when needed (about once ever minute) 6 minutes.
2. Pour into prepared crust. Set aside.

For the Cheesecake Filing:

1. Reduce oven temperature to 325 degrees.
2. Beat the cream cheese until creamy.
3. Add the brown sugar and flour beating until fluffy.
4. Add eggs, one at a time beating just until combined after each addition.
5. Stir in cream and vanilla.
6. Pour cheesecake mixture over pecan filling.

TIP: For protection - I always place my cheesecake on a cookie sheet.

1. Bake for 1 hour.
2. Turn oven off and leave cheesecake in oven with oven door closed for 1 hour.
3. Run a knife around edges of cheesecake to release sides. DO NOT TAKE OUT OF PAN.
4. Let cool 30 minutes on wire rack and place in refrigerator to cool completely (ideally overnight).
5. Release the sides of the springform pan and place the cheesecake on a platter or cake plate.

For the Garnish:

1. Empty the can of Dulce De Leche into a microwave safe bowl and heat on high for 30 seconds or until the caramel is easy to spread.
2. Spread on the top of the cheesecake to the sides but not over the edge.
3. Spread pecans on a sheet pan.
4. Preheat oven to 350 degrees.
5. Place pecans in oven and toast.
6. In a small saucepan add toasted pecans, sugar and water.
7. Over medium high heat, bring sugar mixture to a boil, reduce heat and cook until the syrup thickens, the pecans are fully coated and most of the moisture is absorbed.
8. Pour pecans onto a piece of parchment paper to cool.
9. When cooled, decorate the top of the cheesecake.
10. Store in refrigerator.

NOTE: TAKE THE CHEESECAKE OUT OF THE REFRIGERATOR 30 MINUTES BEFORE SLICING!

taken from ladybehindthecurtain.com

Tiffany 2017

Pesto and Sundried Tomato Cheese Ball- Halloween Brain

Ingredients:
2- 8 ounce packages of cream cheese (divided)
1/2 cup feta cheese
1/2 cup Parmesan cheese
1/3 cup pine nuts
1/3 cup pesto
1/4 cup chopped sun dried tomatoes

Combine all the ingredients (minus one of the packages of cream cheese) in a large bowl. Use an electric hand mixer to blend ingredients together until smooth.

Use a rubber spatula to form the cheese into an oval shape. Refrigerate until firm.

Transfer cheese ball to your dish

With the remaining package of room temperature cream cheese, use a zip-lock bag to pipe the top of the oval in the shape of a brain.

You can adapt this by shaping into a regular ball and roll it in Parmagean cheese or pine nuts.

Serve with crackers

Creamy Parmesan Carbonara Chicken

For the chicken:

2 large boneless and skinless chicken breasts, halved horizontally to make 4 filets
(I just used a package of chicken tenders from Lee's)
2 heaping Tbs flour
3 Tbs finely grated fresh Parmesan cheese
salt and pepper

For the Sauce:

1 Tbs olive oil
2 tsp butter
8 ounces bacon
1 small onion, chopped
6 large cloves garlic, Minced or finely chopped (I only used 2!)
1 1/2 cups half and half
1/2 cup finely grated Parmesan cheese
1/2 tsp cornstarch mixed with 2 tsp water

Instructions:

1. Season the chicken with salt and pepper. In a shallow bowl, combine the flour and parmesan cheese. Dredge seasoned chicken in the flour mixture and set aside.

2. Heat the oil and butter in a large non stick pan or well-seasoned cast iron skillet over medium high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink. Transfer onto a warm plate.

3. Add the bacon strips to the pan and fry until crispy. Drain off excess fat, keeping about 1 tsp worth in the pan. Add the onion and garlic and fry until onion is transparent. Reduce heat to low and add the half and half. Bring the sauce to a gentle simmer; season with a little salt and pepper to your taste. Add in the parmesan cheese, and allow the sauce to simmer until the parmesan cheese has melted slightly. (If sauce is too runny to your liking, add the cornstarch/water mixture into the center of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).

4. Add the chicken back into the pan to serve.

5. Serve with steamed vegetables (broccoli and/or cauliflower work best), over zucchini noodles, your favorite pasta, or rice.


from Cafe Delites

Asiago Chicken with Bacon Cream Sauce

Ingredients

• 4 small chicken breasts or 2 large chicken breasts halved
• 1 and 1/2 tablespoons vegetable oil
• salt and pepper
• 4 garlic cloves, minced
• 1 cup chicken stock
• 8 slices bacon, cooked and drained of fat, chopped
• 5 lemon slices
• 1 cup half and half
• 1/2 cup asiago cheese, shredded
• 2 tablespoons fresh parsley, chopped
  Coupons

Instructions

1. Generously season the chicken with salt and pepper on both sides. Heat vegetable oil in a large skillet. Cook chicken breasts on medium-high heat - about 2 minutes on each side, to brown a bit. Chicken doesn't have to be cooked through - you'll continue cooking it later. Remove the chicken from the skillet.
2. Add minced garlic to the same skillet - cook on medium heat for about 30 seconds, scraping the bottom of the pan. Deglaze the pan with the small amount of chicken stock. Add the remaining chicken stock (total of 1 cup).
3. Add half the bacon (cooked, fat should be drained off, and chopped into small chunks) to the chicken broth.
4. Add the chicken back to the pan, on top of bacon and in the chicken broth. Arrange 5 thin lemon slices around chicken breasts - and cook, simmering on low heat, covered, for about 20 minutes, until the chicken is completely cooked through, and is no longer pink in the center.
5. After the chicken is completely cooked, remove it from the skillet. Remove lemon slices from the skillet - it's very important that you remove them now, do not leave them in for the sauce otherwise it will be too sour. Add 1 cup half and half to the skillet. Bring to boil and mix everything well, scraping from the bottom. Add 1/2 cup shredded Asiago cheese and stir to melt completely, about 30 seconds. Immediately reduce to simmer, add chicken breasts back to the skillet and reheat.
6. To serve, spoon some of the sauce over the chicken breasts, and sprinkle with the remaining chopped bacon and chopped parsley.

 Tiffany 2017

Butternut Squash Spinach Salad with Red Wine Vinaigrette

 Ingredients for  Salad:
 5 cups (1 1/2 lbs) cubed butternut squash, cut into 3/4 inch pieces
1 1/2 Tbsp olive oil
Salt and freshly ground black pepper
1 cup chopped pecans, toasted
10 oz baby spinach
1 1/4 cups pomegranate arils (I used cranberries)
 4 - 6 oz goat cheese or feta, crumbled

Dressing
: 1/2 cup olive oil
1/4 cup red wine vinegar
3 Tbsp minced shallot
2 1/2 Tbsp honey
1 Tbsp dijon mustard
 1 tsp fresh thyme leaves
Salt and freshly ground black pepper

Instructions For the salad: Preheat oven to 400 degrees. Place squash in a mound on a baking sheet, drizzle with olive oil, season with salt and pepper to taste and toss to evenly coat in oil. Spread into an even layer. Bake in preheated oven 15 minutes then remove from oven and toss. Return to oven and bake until tender, about 10 minutes longer. Allow to cool several minutes before adding to salad. In a large salad bowl toss together spinach, squash, 1/2 of the pecans and 1/2 of the pomegranate arils. Drizzle with desired amount of dressing and gently toss. Sprinkle with remaining pecans, pomegranate arils and goat cheese and serve immediately. For the dressing: Combine all dressing ingredients in a blender and season with salt and pepper to taste (about 1/2 tsp salt 1/4 tsp pepper). Process until well emulsified.

Mozzarella Cheese

How to Make Homemade Mozzarella

Taken from thekitchen.com

Makes about 1 pound of mozzarella

What You Need

Ingredients

• 1 1/4 cup water
• 1 1/2 teaspoon citric acid
• 1/4 rennet tablet or 1/4 teaspoon liquid rennet (Not Junket rennet, see note below)
• 1 gallon milk, whole or 2%, not ultra-pasteurized*
• 1 teaspoon kosher salt

• Equipment
• 5 quart or larger non-reactive pot
• Measuring cups and spoons
• Thermometer
• 8" knife, off-set spatula, or similar slim instrument for cutting the curds
• Slotted spoon
• Microwavable bowl
• Rubber Gloves

Instructions

1. Prepare the Citric Acid and Rennet: Measure out 1 cup of water. Stir in the citric acid until dissolved. Measure out 1/4 cup of water in a separate bowl. Stir in the rennet until dissolved.
2. Warm the Milk: Pour the milk into the pot. Stir in the citric acid solution. Set the pot over medium-high heat and warm to 90°F, stirring gently.
3. Add the Rennet: Remove the pot from heat and gently stir in the rennet solution. Count to 30. Stop stirring, cover the pot, and let it sit undisturbed for 5 minutes.
4. Cut the Curds: After five minutes, the milk should have set, and it should look and feel like soft silken tofu. If it is still liquidy, re-cover the pot and let it sit for another five minutes. Once the milk has set, cut it into uniform curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom of the pan.
5. Cook the Curds: Place the pot back on the stove over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey.
6. Remove the Curds from Heat and Stir: Remove the pan from the heat and continue stirring gently for another 5 minutes.
7. Separate the Curds from the Whey: Ladle the curds into a microwave-safe bowl with the slotted spoon.
8. Microwave the Curds: (No microwave? See the Notes section below for directions on making mozzarella without a microwave.) Microwave the curds for one minute. Drain off the whey. Put on your rubber gloves and fold the curds over on themselves a few times. At this point, the curds will still be very loose and cottage-cheese-like.
9. Microwave the Curds to 135°F: Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135°F, continue with stretching the curds. If not, continue microwaving in 30-second bursts until they reach temperature. The curds need to reach this temperature in order to stretch properly.
10. Stretch and Shape the Mozzarella: Sprinkle the salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. It will start to tighten, become firm, and take on a glossy sheen. When this happens, you are ready to shape the mozzarella. Make one large ball, two smaller balls, or several bite-sized bocconcini. Try not to over-work the mozzarella.
11. Using and Storing Your Mozzarella: The mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella. Cover and refrigerate.

Recipe Notes

• Adapted from New England Cheesemaking Supply Company
• Making Mozzarella Without the Microwave: Instead of microwaving the curds to make mozzarella, warm a large pot of water to just below boiling (about 190°F). Pour the curds into a strainer and nestle the strainer into the pot so the curds are submerged in the hot water. Let the curds sit for about five minutes. Wearing rubber gloves, fold the curds under the water and check their internal temperature. If it has not reached 135°F, let the curds sit for another few minutes until it does. Once the curds have reached 135°, lift them from the water and stretch as directed.
• Milk for Mozzarella: Almost any milk can be used for making mozzarella: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. Pasteurized milk is fine to use, but make sure that it is not ultra high temperature (UHT) pasteurized. The proteins in UHT milk have lost their ability to set into curds.
• Melting Homemade Mozzarella: I've found that homemade mozzarella doesn't always melt as completely as store-bought mozzarella, especially if I've overworked the cheese and it has become very stiff. If you're planning to make pizza or something else where melting is desired, use a whole-fat milk and make extra-sure not to overwork the cheese. It can also help to grate the cheese rather than slice it.
• Using Junket Rennet: Junket rennet is less concentrated than other kinds of rennet and isn't ideal for making cheese. If this is all you have access to, try using 1-2 whole tablets to achieve a curd.
• Using Leftover Whey: Making mozzarella leaves you with almost 3 1/2 quarts of whey! You can use this whey in place of water in bread recipes and other baked goods, mix it into smoothies, or add it to soups.

3 Leche Cake

3 Leche Cake

I got this recipe from a friend when I was in Belize for a humanitarian trip!

1 tin sweetened condensed milk

2 cups evaporated milk

2 cups whip cream or heavy cream

Mix well.  Chill for 1 hour.

Mix, and bake for 30-35 mins at 325 degrees:

1 package vanilla cake mix

3 egg yolks (keep the whites)

1/2 cup oil

1 1/4 cup water

Remove the cake from the oven.  while still hot, pock small holes with a fork all over the cake. Then pour the milk mixture on the cake.  

Beat 3 egg whites and 1/2 cup sugar and 2 tsp. vanilla till stiff peaks.  Spread over the hot cake and return it to the oven till the meringue browns for at least 5 minutes.  

Cool and Chill

Ann

Lemon Bar Magic Cake

Ingredients for Cake

1 box French Vanilla Cake Mix

2 cups sugar

1 cup flour

4 eggs

Zest of 2 lemons

3/4 cup of lemon juice ( about 4 lemons)

Instructions

1) Preheat oven to 350 degrees Fahrenheit and lightly grease a 9x13 pan.

2) Prepare the cake mix according to the box's directions, and pour into the greased pan.

3) In a separate bowl, mix sugar, flour, eggs, zest, and lemon juice, and pour it over the uncooked cake mix.

4) Bake for 40-45 minutes at 350 degrees.

Ingredients for Frosting

One 1 oz. package of sugar free instant lemon pudding

1 cup of cold milk

8 oz of Cool Whip.

Instructions

1) Mix pudding and milk together for 2 minutes

2) Fold Cool Whip into the pudding mixture.

3) Frost on cooled cake.

Slow-Cooker Chicken Burrito Bowls

Slow-Cooker Chicken Burrito Bowls

1 pound chicken breasts

2 cups chicken stock

1 (14.5 oz) can fire-roasted diced tomatoes

1 (4.5 oz) can chopped green chiles, drained

1 can chipotle chile in adobo sauce, plus 1 T. sauce

2 cloves garlic, minced

1 1/2 tsp chili powder

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. cayenne pepper

salt and pepper to taste

1 cup white rice

1 can black beans, drained

1 can corn, drained

1 cup shredded cheddar cheese

1 Roma tomato, diced for garnish

2 T. chopped cilantro leaves for garnish

**Put chicken, 1 cup stock, fire-roasted tomatoes, chilies, chipotle chiles and adobo sauce, the garlic, chili powder, cumin, oregano, and cayenne pepper in a crockpot.  Season with salt and pepper.  Cover the crockpot and cook on low heat for 3-4 hours, or on high for 1-2 hours.  Shred the meat, and return to crockpot,  Stir in the rice, beans, corn and remaining cup stock.  Cook on High heat for 1-2 hours, or until the rice is tender.  Top with cheese, cover and cook till cheese is melted.  10-15 mins.  Transfer the chicken and bean mixture to bowl, and serve immediately, garnished with the fresh tomato and cilantro, if desired, and other toppings of your choice.

***Next time I make this I will cook the rice separate and put the chicken and sauce over the rice in the bowl.  The rice didn't cook well in the crockpot.  

Ann White

Mashed Cauliflower

Mashed Cauliflower

2 heads of cauliflower cut up into pieces.  Boil till soft.  Drain as much water from the cauliflower as you can.  I used a strainer and a towel.  Put back in your pan and mash.  Add whatever you want with it like you would mashed potatoes.  Some ideas could be: butter, sour cream, cream, chives, garlic, salt and pepper.  I also put the mashed cauliflower into a 9x9 pan and added cheddar cheese and crumbled bacon on top.  I put it in a 350 degree oven till warm and melted.  You don't have to do this.  

Ann White

Strawberry Bread Recipe:

1/2 cup unsalted butter, room temperature

3/4 cup granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup sour cream or plain yogurt

1/2 cup toasted walnuts, almonds, hazelnuts, or pecans, coarsely chopped

1 1/2 cups (360 ml) fresh strawberries, diced

Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). 

Place the nuts on a baking sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven and let cool completely before chopping coarsely.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl as needed. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the diced strawberries and chopped nuts. 

Scrape the batter into the prepared pan and bake for about 60-70 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.

Makes 1 loaf.

Strawberry Pecan Pretzel Salad

• 1 cup crushed pretzels
• ½ cup chopped pecans
• ¾ cup brown sugar
• ¾ cup butter, melted
• 2 cups diced strawberries
• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 tsp vanilla
• 8 oz whipped topping

Mix together crushed pretzels, chopped pecans, brown sugar and melted butter

 

Spread on a large baking sheet with sides (I used my jelly roll pan) and bake at 400 degrees for 7 minutes. Allow the mixture to cool and then break it into small pieces.

 

Beat together softened cream cheese, granulated sugar and vanilla.

 

Fold in whipped topping.

 

Before serving, stir the diced strawberries and sugared pretzels and pecans into the cream cheese mixture.

 

Tiffany 2017

taken from www.thegunnysack.com

 

Porcupine Meatballs

1-1/2lbs.ground beef
1 c.rice cooked
1/2c. Oatmeal
1 egg, slightly beaten
1/2c. onion chopped
1 can tomato sauce
1/2 c. Dry bread crumbs
1/4 tsp. chili powder
1/2 tsp. seasoning salt
1/4 tsp. black pepper

Pre-heat oven to 350  combine all ingredients mix well.  Form into balls about 2" in diameter. Place in casserole dish.

Sauce

1/2 c brown sugar
1/2 c BBQ sauce
1/2 c ketchup
1 can tomato sauce
1/2 tsp Worcestershire sauce
1/2 tsp seasoning salt
1/2 tsp chili powder

Combine all ingredients and blend well.  Heat and simmer 3 minutes. Pour over meatballs. Bake for 45 min. Makes 6-8 servings.

Crackers with chive and onion cream cheese

crackers
chive and onion cream cheese spread
slice of cheese
cherry tomato
chopped chives

Sugar Cookies

1 cup butter
2 cups sugar
1 tsp vanilla
2 eggs
Mix together

Sift togherher:
4 cups flour
1/2 tsp salt
1/2 tsp cream of tarter
1 tsp baking powder

Add to other mixture and mix, add 1-2 Tbsp milk to make the right consistency. Bake at 350 for 11 minutes.

Frosting:
6 oz cream cheese
4 TBS butter
1/2 tsp vanilla
3 cups powder sugar

Lime Sherbet Floats

3 Scoops Lime Sherbet
Fill to the top with ginger ale
top with whip cream and an Andes mint

Wedge BLT Salad On A Stick

Wedge BLT Salad On A Stick

Iceberg lettuce

Cooked bacon

Cherry tomatoes

Caesar salad dressing

Grated Parmesan cheese

skewers

Cut the iceberg lettuce into small chunky wedges.  put a wedge on the skewer.  Then put a tomato, bacon folded up, another tomato, and finish with a second chunk of lettuce.  Drizzle dressing over top, and top with the cheese.  

Ann White

Homemade Spaetzle

2 c. flour
1 tsp ground nutmeg
1 tsp salt
1/8 tsp pepper
4 eggs
1/2 c. milk

Beat eggs in medium bowl. Mix all dry ingredients in a small bowl.  To the egg bowl, alternately mix in dry ingredients and milk until the batter is smooth and just slightly thicker than typical pancake batter.  Set aside at room temperature for 30 min. ( this relaxes the gluten in the batter).

Bring lightly salted water to a boil in a large pot.  Load about 1/2 c. of batter into your spatzle maker/cheese grater and press/drop the batter into boiling water.  The noodles will first sink and then float to the surface when they are done (10-15 seconds).  Fish out the finished noodles with a slotted spoon into a colander placed inside a separate bowl.

Finished spaetzle can be served with a quick toss of butter in a skillet as a side dish.

thyme2gardennow.blogspot.com

Corn Sausage Chowder

1 lb. pork sausage
1 c. chopped onion
3 c. 1/2" pieces potato
2 c. water
1 tsp. salt
1/2 tsp pepper
1/2 tsp dried oregano
15 oz can whole corn
14 oz can cream style corn
12 oz can evaporated milk

Cook sausage and onion drain well. Stir in potato, spices and water bring to a boil. Boil for 10 minutes or till tender, stir in corn, milk stir till heated.  I just use my own freezer corn.

Blueberry Lemon Yogurt Cake

Ingredients:

• 1 ½ cups flour
• 2 tsp. baking powder
• ¼ tsp. salt
• 1 cup sugar
• 1 cup plain Greek yogurt
• 4 eggs
• 2 tsp. grated lemon zest
• ½ tsp. vanilla
• ½ cup canola oil
• 6 ounces fresh or 1 cup frozen blueberries (see notes)

Directions:

1. Move an oven rack to the middle position and preheat oven to 350°F. Line a loaf pan with parchment paper and coat with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, whisk together sugar, yogurt, eggs, zest, and vanilla. Add the dry ingredients in 3 batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Fold in the blueberries and stir until just incorporated.
4. Pour the batter into the prepared pan and bake for 1 hour until a toothpick inserted comes out clean. Remove from the oven and cool in the pan for 10 minutes.
5. Using a sharp knife, slice around the inside of the loaf pan to loosen the cake and flip out onto a wire rack set over a baking sheet. Cool the cake completely.

• If using frozen blueberries, leave them frozen right up until the moment you are going to stir them in. Then, fold them in with as few strokes as possible. If you do see some residual purple streaks in the batter, they likely won't bake up that way. In my experience, the cake looks the same as one made with fresh blueberries.

Tiffany

2017

Fresh Berry Salsa and Cinnamon Sugar Chips

Cinnamon Sugar Chips

1 pkg flour tortillas

2 Tbsp Sugar

1 tsp cinnamon

Preheat oven to 400 degrees.  Combine sugar and cinnamon in a small prep bowl.  Lightly spray tortilla with water using a spay bottle and sprinkle the sugar mixture over it.  Using a pizza cutter, cut each tortilla into 8 wedges; place in a single layer on a baking sheet or stone.  Bake 8-10 minutes or until lightly browned on the edges.  Remove to a cooling rack and cool completely.

Fresh Berry Salsa

1 cup raspberries (fresh or frozen)

2 peaches (fresh or frozen)

2 kiwis

1 lime

2 tsp lime juice

1 tsp lime zest

1 tsp. sugar

Chop up the peaches (I use a food chopper) combine with the raspberries.  Slice and quarter the kiwis and add to the berries.  Zest the lime and then squeeze 1 tsp of juice into the salsa.  Mix in 1 tsp. sugar.  Serve with the cinnamon sugar chips.

Tiffany

2017

Southwest Quiche

1 refrigerated can of croissant rolls
6 eggs
1 lb sausage, browned
1 cup milk
1/2 cup salsa
salt and pepper to taste
grated cheese (optional)

Lay out he croissant rolls on the bottom of a greased 9x13 pan.   Gently press seams together. Mix eggs, sausage, milk and salsa, pour on top of the croissant dough, sprinkle with cheese if desired and bake 25 minutes at 400 degrees.

Cold Asian Peanut Noodle Salad

Ingredients:

1 package of cooked and cooled linguini noodles, drizzled with a touch of olive oil to prevent sticking                                                                                                                                      1 small package of shredded cole slaw cabbage mix (or half the Sams club size one)        1/2 bunch of chopped green onion                                                                                        1/2 cup peanuts                                                                                                                       1 bunch of cilantro leaves, chopped                                                                                            1 small package of matchstick carrots

• Sweet-Spicy Peanut Sauce 

Sweet Peanut Sauce ingredients:

1/3 cup honey
1/3 cup tablespoons rice vinegar
1/3 tablespoons soy sauce
1/3 peanut or vegetable oil
1/3 cup peanut butter 
1 clove garlic, pressed through garlic press
splashes of sriracha sauce (optional...this is spicy, so use to your liking or taste. I omitted it for club lunch but I usually add it)

Put all ingredients in the blender until creamy and smooth

Combine all ingredients and pour dressing and toss just before serving. 

You can also add cooked chicken to make it more like a meal instead of a side dish.

Biscuit Cheese Bread

Biscuit Cheese Bread

3 cups flour

1T. baking powder

1 tsp. salt

1/4 tsp. cayenne pepper (I used less)

1/8 tsp. black pepper

4 oz. cheddar cheese, cut into 1/4 inch cubes

1 1/4 cups milk

3/4 cups sour cream

3 T. melted butter

1 egg, lightly beaten

Heat oven to 350 degrees.  Grease a 9x5 loaf pan with oil.  In a bowl, whisk together the first 5 ingredients.  Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese from sinking to the bottom of your loaf of bread.

In a different bowl, whisk together the remaining ingredients.  Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir.  Spread the mixture into the loaf pan.  Bake for 45-50 minutes and then remove from pan.  Allow to cool for one hour before slicing and serving.

Ann

Dilly bread

2 tbs yeast
1/2 c warm water
4 tbs sugar
Proof above ingredients then add:
2 c warmed cottage cheese (microwave)
2 tbs butter
2 tbs onion
5 c flour
2 eggs beaten
1/2 tsp soda
2 tsp salt
4 tsp dill seed
1 tbs dill weed

Mix together let raise put in loaf raise again bake at 375 for 15 min or till golden. When you tap it it sounds hollow.

Ruth Little shared this recipe with me.

Crock Pot Parmesan Ranch Mushrooms

• 2 (8 ounce) fresh mushrooms
• ¹⁄₂ cup butter, melted
• 1 ounce ranch dressing mix (hidden valley, 1 package)
• 2 tablespoons parmesan cheese, as much as desired

1. Put the mushrooms in the crockpot.
2. Melt butter in a bowl and add the Hidden Valley Ranch Dressing Package.
3. Mix well and pour over mushrooms in the Crockpot.
4. Sprinkle with about two teaspoons of Parmesan Cheese or more to your liking.
5. Cook in crockpot at low for 4 hours.
6. It gives a delicious side dishes or topping for a steak.

Tiffany   2017

Hawaiian Tortilla Roll Ups

Hawaiian Tortilla Roll Ups

4- 12" tortillas

8 oz. cream cheese, softened

1/2 20 oz. can crushed pineapple, all liquid drained

2 green onions

12-16 slices of thinly sliced deli ham

Directions:

Combine the softened cream cheese, well drained pineapple, and green onions.  Spread 1/4 of the cream cheese mixture on each tortilla to cover evenly.  On top of the spread, place a layer of deli ham (3-4 slices) on each tortilla.  Roll the tortilla up firmly and place in plastic wrap.  Refrigerate till firm.  (1 hourish)  Take out of plastic wrap and cut into 1/2 inch pieces.  Place toothpick to secure.  

Ann White

Lava Flow Drink

Lava Flow

3 1/2 cups pineapple juice

2 cans (15 ounces each) cream of coconut  Like Coco Lopez brand

1 cup half and half, fat free of regular

24 ounces frozen strawberries in syrup, slightly thawed until slushy in texture

Ice

Fresh pineapple to garnish, if desired.

Directions:

In a blender, puree the slightly thawed strawberries with 1/2 cup water.  The mixture should be syrupy and thick.  Transfer to a liquid measuring bowl and set aside.  In a pitcher, whisk together the pineapple juice, cream of coconut and half and half.  In a blender, fill up halfway with ice.  Pour in the coconut/pineapple mixture until it comes up to an even height with the ice.  Blend until slushy.  Pour about an inch of the strawberry syrup mixture into each cup.  Pour the icy coconut/pineapple mixture into the center of the strawberry mixture till filled.  If desired, gently swirl the mixture with a straw.  Garnish with fresh pineapple and serve immediately.

Ann White

Raisin Pudding

1/2 cup sugar
1 cup flour
1 tsp vanilla
1/8 tsp salt
1/2 tsp soda
1 Tb butter
1/2 cup milk

Mix together and then add
3/4 cup raisins or chopped dates (I prefer using dates) and 3/4 cup chopped nuts

Bring to boil:
2 cups water
1 cup sugar
2 Tb butter

Pour over batter

Bake at 45 minutes at 350 in a 2 quart dish

Strawberry Salad

2 small packages of strawberry or raspberry jello (1 cup) or 1 large package
1 cup boiling water
2 packages of frozen strawberries or raspberries
1 can crushed pineapple with juice
3 mashed bananans
1 cup nuts
1 pint of sour cream

Dissolve jello in hot water, then add the fruit and nuts. (The frozen strawberries help this gel quickly). Layer half in the pan and gel-spread sour cream on top and layer last half.

Parmesan Chicken

4-6 boneless skinless chicken breasts
1/2 cup parmesan cheese
1/4 cup dried bread crumbs (I use smashed croutons)
2 Tbsp butter (I tend to use a little more)
1 tsp oregano
1 tsp parsley
1/4 tsp paprika, salt, and pepper

Mix cheese, crumbs, and seasonings. Dip the chicken breasts in butter and then in the mixture. Bake at 400 for 45 minutes or until done.

Toffee Bars

1/4 lb. butter
1 pack of graham cracker (not the whole box) I crush between wax paper
1 cup coconut
1 cup chopped nuts (I use pecans)
1 can Sweetened Condensed milk (14 oz)
1 pkg choc chips

Melt butter on cookie sheet. Sprinkle crushed graham crackers, coconut, nuts and sweetened milk evenly over crumbs. Bake at 350 for about 20 minutes or until golden brown. Sprinkle chocolate chips on top, let them melt, and then spread with a knife.

Pesto and sundried tomato pull apart mini loaves

Ingredients:

Pizza dough:

You can use any pizza dough you like...frozen store bought. 

I used my mom's recipe for these loaves

2 cups warm water

1 tbs Instant yeast

2 tbs sugar

2 tsp salt

5-6 cups of flour

Add water, yeast and sugar let sit for 5 minutes. Add remaining ingreedients. Knead for 10 minutes, cover and let rest and raise for 1 hour.

Roll out dough into a big rectangle on counter. I spread pesto, sundried tomatoes, and motzerella cheese to mine. You can put any topping...ie. cheddar and sausage, peperoni and olives...ANYTHING. Just make sure your sauce you spread has an oil base so it will pull apart and not be soggy. You can just brush on olive oil or butter if you want. 

With a pizza cutter, cut into small sqaurs and stack them on top of each other. 

Place them into mini loaf pans lined with parchment papper. 

Let rise for 30-40 minutes. (I doubled the recipe so I would have loaves for my family.)

Bake at 375 for 20 minutes or until golden and puffy. Pull out of the pans and cool on a rack. 

Roasted Sweet Potato bites with cranberries and Ricotta Cheese

This appetizer is perfect to get a little taste of everything Thanksgiving.

Ingredients:
One large sweet potato peeled and sliced into thin wedges.

Ricotta mixture:
1/2 small container of ricotta cheese
1/4 cup honey
1/4/ tsp of nutmeg

Cranberry sauce:
1/2 small bag of cranberries
1/2 cup of sugar
1/4 cup of fresh squeezed orange juice.
(cook in saucepan on medium heat until thick and cranberries burst open. Cool completley)

Topping:
orange zest
chopped walnuts
drizzle of honey

Place peeled and sliced sweet potatos on a cookie sheet and roast at 500 degrees until soft and edges are browned and center starts to bubble up and brown/black.  Turn over and roast the other side. This took me about 20 min. It will depend on your oven and how thin you slice you potato.
Cool completly then top with ricotta mixture, and cooled cranberry sauce. Top with zest, nuts and honey.