Recipes


Fall 2012 Recipes

Veggie Dip


1 cup mayonnaise

1 cup sour cream

½ tsp. McKormic’s Bon Appetite Seasoning Salt

1 tsp. minced onion

1 ¼ tsp. dill

1 Tab. Parsley
 
Combine and refrigerate.

 

Chicken Chimichangas

3 ½ cups shredded cooked chicken

1 cup chopped onion

2 cloves garlic, minced

1 can chopped green chiles

2 Tab. cornstarch

1 ¼ cup chicken stock

salt and pepper

8 large flour tortillas

1 1/2 cups grated cheddar or Monterey Jack cheese

In large skillet, sauté onions and garlic in 2 tab. oil until very soft. Add chiles, chicken, salt and pepper. Sprinkle cornstarch over chicken mixture and add chicken broth. Cook and stir until thick and bubbly. Cool to warm. Stir in cheese.

Steam each tortilla over boiling water until very soft. Place ½ cup of chicken mixture in middle of tortilla and wrap in ball or log shape turning in edges and securing with toothpicks. Fry in deep hot oil until golden. Serve warm with picante sauce, sour cream, guacamole, tomatoes, and green onions.

 

Pumpkin Cinnamon Overnight Pull-Apart French Toast with Vanilla Maple Butter

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: Makes one 9-by-9-inch pan, about 9 generous pieces

Ingredients:


For the French Toast

about 8 cups bread, diced in 1 1/2- to 2-inch pieces, or about 12 ounces (French bread, a French Baugette, or a crusty and hearty bakery-style bread is necessary; something that can stand up to overnight soaking without disintegrating)

1/2 cup unsalted butter, melted

2 large eggs

1 cup pumpkin puree

1/2 cup milk or cream

1/2 cup granulated sugar

1/3 cup maple syrup

1/4 cup light brown sugar, packed

2 teaspoons vanilla extract

2 teaspoons cinnamon

1 1/2 teaspoons pumpkin pie spice

1/4 teaspoon ground cloves

 

For the Vanilla Maple Butter (double the batch if you love syrup)

1/4 cup unsalted butter, melted

1/3 cup maple syrup

1 1/2 teaspoons vanilla extract

Directions:

For the French Toast - In a large microwave-safe bowl, melt the butter, about 1 minute. I prefer to brown the butter by heating for about 3 minutes on high power until the crackling and popping has subsided, the butter browned and nutty-smelling; being careful not to burn it browning butter tips here. Allow the butter to cool momentarily so you don't scramble the eggs.

Add all remaining ingredients to the butter, except for the bread, and whisk until smooth and combined. Add the bread cubes and toss gently to coak. Cover with plastic wrap and place bowl in the refrigerator overnight, or at least two hours so the bread has time to absorb the marinade.

Before baking, preheat oven to 350F and line a 9-by-9-inch pan with aluminum foil and spray with cooking spray. Transfer bread into baking pan, leaving it fairly loosely piled in the baking pan. Watch any bread corners that are jetting up much higher than the rest of the pieces as they will have a tendency to burn more easily so I push any of them down with a spatula so all pieces are roughly the same height. Scrape out any marinade in the bottom of the bowl and pour that over the bread. Bake for about 30 to 38 minutes, or until golden and browned, the marinade has dried out some, taking care not to overbake as you want this moist and coating does not have to be bone dry on all piece. Serve immediately with a pat of butter, warm maple syrup, a dusting of confectioners' sugar, or vanilla maple butter. Store extra French Toast in an airtight container in the refrigerator for up to 3 days, reheat gently in the microwave prior to serving.

For the Vanilla Maple Butter - In a medium microwave-safe bow, melt the butter, about 1 minute on high power; or brown it by heating for about 3 minutes. To the melted butter, add the maple syrup, and whisk vigorously until combined. Heat for about 30 seconds to warm the mixture and add the vanilla and whisk to combine. Pour over French Toast. Extra syrup may be stored in an airtight container in the refrigerator for up to 1 month.

 

Steak Chili

Cook a top sirloin steak in the crock pot over night with a chopped onion, a cup of water, and a onion soup mix packet.

Shred steak and add:

2 cans chicken broth

1 jar medium cooked salsa

2 cans red kidney beans, drained and rinsed

2 cans black beans, drained and rinsed

Minced garlic

1 large can tomato sauce

2 cans corn

Chili powder

Simmer all day and season to taste with chili powder and garlic salt.

Buttery Dinner Rolls (Lindsey)

1 ½  cups of milk

½ cup butter
3/4 cup + 1 Tablespoon Sugar
1 egg
1 Tablespoon salt
2 Tablespoons yeast
2 cups of warm water
about 9-10 cups of all purpose flour


To start out: Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.

We are going to add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in. To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.

**Keep track of how much flour you are adding!!!

Make sure your milk mixture is just warm, not boiling and add the yeast mixture!

Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These rolls turn out so much better when they are mixed by hand.

At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it rise until it is double in size.

When your dough is close to raising completely, butter 2 cookie sheets and set them aside.

Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls.

Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.

Cut the dough into quarters using a pizza cutter.

Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.

Roll each dough segment starting with the wide end of the triangle.

Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 small rolls

Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.

While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.

Magleby's Rolls

12-18 rolls

¼ c. mayo

¼ c. margarine (melted)

¼ c. Parmesan cheese

garlic salt to taste


Dip rolls in mixture then let rise.  Bake 375° for 10-12 mins.

 

BBQ Pork

5 pound pork roast

1 packet lipton onion soup mix

1 diced onion

½ cup water

1 bottle bbq sauce

-cook in crockpot until tender. Drain any drippings from the meat into a small sauce pan and set aside. Shred the pork.

In a small sauce pan reduce the dripping until about ¾ cup. Pour back over the shredded meat. Pour bbq sauce over meat and mix. Allow to heat up. Serve.


Penne Rosa

Ingredients

12 ounces penne

1 tablespoon olive oil

4 cloves garlic, minced

1 pinch crushed red pepper flakes

8 ounces button mushrooms, sliced

2 medium tomatoes (about 1/2 lb.) chopped

Salt and pepper, to taste

4 cups fresh spinach

1/2 cup marinara sauce

1/3 cup 0% plain Greek yogurt

1/4 cup grated parmesan cheese


Instructions

Cook penne according to package directions, omitting salt and fat. Drain and set aside.

In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.

Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.

Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.

Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.


Autumn Apple Salad

Combination of romaine and baby spinach (I was out of baby spinach so it’s not in the photo)

1/2 C Craisins

1 C chopped pecans

1 apple, diced

6 slices bacon, fried and crumbled

1/2 C poppy seed dressing

1/2 C balsamic vinaigrette

Mix dressings together. Combine all other ingredients and then drizzle dressing. Enjoy!

 
Cucumber Salsa
 

1 avocado diced into small chunks

1 C diced tomatoes

1/2 C diced cucumbers

1/2 C diced red onion

2 T lime juice

2 T chopped cilantro

1/2 t. salt

1 T minced jalepeno (optional)

 

Mix all together and serve with chips.

 

Pumpkin Spice Cookies

Pumpkin Spice Kiss Cookies
makes 4 dozen cookies

ingredients:

1 1/2 cups sugar
1/2 cup butter, softened
1 teaspoon vanilla
2 eggs
2 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 package Pumpkin Spice Hershey Kisses

directions:

1. Preheat oven to 375 degrees. Unwrap Hershey Kisses and set aside.

2. In a large mixing bowl, cream butter and sugar. Add vanilla and eggs and beat until light and fluffy.

3. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add to butter mixture. Mix until just combined.


5. Bake 7 to 9 minutes. Remove from oven and immediately press a Hershey Kiss into the center of the cookie. Move to a cooling rack to finish cooling.

P.S. A reader commented below & suggested that you FREEZE the unwrapped kisses for a bit before you put them on the cookies. That way they won't melt. What a great idea! I'm going to give it a try next time. I love it when my readers share their ideas with me! Thanks!


Molten Chocolate Cakes

14 oz. bittersweet or semisweet chocolate, chopped

1 ¼ cups butter

6 large eggs

6 large egg yolks

2 tsp. vanilla

3 cups powdered sugar

1 cup flour


Generously butter each ¾ cup soufflé dishes. Stir chocolate and butter in a heavy saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in a large bowl until blended. Whisk in powdered sugar, then chocolate mixture, and then flour. Transfer batter to dishes, filling to the top. Batter can be made a day ahead, covered, and refrigerated.  Preheat oven to 425 degrees. Bake until batter has risen above the dishes, top edges are dark brown and centers are still soft and runny (about 15 minutes, 8 minutes for smaller sized dishes). Allow cakes to rest in dishes for 5 minutes. Using a hot pad and holding the dish firmly, place a plate gently on top of 1 cake and invert onto plate.  Dust with powdered sugar and top with ice cream.


Caramel Apple Dip

1 (8oz.) cream cheese

1 cup brown sugar

¼ cup sugar

1 tsp. vanilla

1 bag English toffee bits

Blend together first 4 ingredients. Add toffee bits just before serving.


Nanaimo Bars

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: Makes one 8-by-8-inch pan, about 25 small squares

.
Ingredients:

20 tablespoons unsalted butter, softened (2 1/2 sticks)

5 tablespoons cocoa powder

1/4 cup granulated sugar

1 large egg

1 1/4 cups graham cracker crumbs

1 cup sweetened shredded coconut flakes

1/2 cup almond flour (or heaping 1/2 cup almonds, ground)

2 1/2 to 3 cups confectioners' sugar

3 tablespoons cream or half-and-half

2 tablespoons dry powdered milk (or dry instant vanilla pudding mix)

2 teaspoons vanilla extract

8 ounces dark or bittersweet chocolate (I used 6 ounces of 72% chocolate and 2 ounces of semi-sweet chocolate chips)

Directions:

Prepare an 8-by-8-inch pan by lining with aluminum foil and spray with cooking spray (you must line the pan and foil is highly recommend over parchment, which shifts around inside the pan too much); set pan aside.
 
For the Base Layer - In a medium-sized saucepan over low heat, melt 8 tablespoons butter (1 stick). Remove pan from the heat and add the granulated sugar, cocoa powder, and whisk to combine. Whisk in the egg. Return pan to low heat and cook for about 90 seconds, stirring continuously, just until the mixture thickens slightly and this also gently heats and cooks the egg. Remove pan from heat and add graham cracker crumbs, coconut flakes, almonds, and stir to combine. Transfer mixture to prepared pan, pressing evenly into the bottom in a smooth flat layer; set aside.


For the Middle Layer - To the mixing bowl of a stand mixer fitted with the paddle attachment, combine 8 tablespoons butter (1 stick), confectioners' sugar (I started out with 2 1/2 cups but found 3 cups was better and made mixture thicker and less runny), cream, powdered milk (I do not think that the powdered milk, vanilla pudding, or custard mix is truly necessary, but classic Nanaimo bars use it; I wouldn't race out and buy it if I didn't have it on hand), vanilla and beat for 3 to 5 minutes, or until smooth and fluffy, stopping to scrape down the sides of the bowl as necessary. Spread over chocolate base layer; set aside.


For the Top Layer - In a medium microwave-safe bowl, combine 4 tablespoons butter (1/2 stick) and chocolate and heat on high power to melt, about 1 minute and whisk to combine. Heat in 15-second increments until mixture can be whisked silky and smooth. Carefully spread over vanilla layer, taking your time and being very careful with your knife or spatula as not to muddle the layers. Place pan into refrigerator for at least 4 hours, or until set; overnight is fine. I would err on the side of longer as not to have a mess when you slice into them. Slice into modest squares, approximately 1 to 2-inches each, as bars are very rich.

 

Pesto Chicken

 

1/2 bottle of lawrys Herb and Garlic Marinade
2 large spoonfuls of Pesto
2 boneless chicken breasts.

Cut chicken into one inch strips. Using same knife make slits into chicken. Pour lawrys marinade and pesto over chicken. Marinate over night (I did mine Sunday morning and cooked mine Monday evening so it marinated a while!!)




Here are the recipes from our Spring 2012 Retreat.

Santa Fe Chicken Salad Wraps
serves 4
For the Chicken Salad 2/3 cup sour cream
3 tablespoons lime juice
1/2 – 3/4 teaspoon salt
1/4 – 1/2 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon cumin
1 - 2 tablespoon minced cilantro
2 – 3 green onions, sliced thin
1 stalk celery, diced
2 cups poached, diced or shredded chicken
2/3 cup black beans, I like Bush's brand best
1/3 cup diced red bell pepper
1/3 cup corn kernels

For the Wraps Santa Fe Chicken SaladBurrito Sized Tortillas
Salad Greens or Baby Spinach
Avocado Slices
Directions:
For the Chicken Salad:
In a medium bowl, combine the sour cream, lime juice, salt, pepper, paprika, cumin, and cilantro. Whisk to combine.
Add the chicken, green onion, and celery to the sour cream mixture. Stir until the chicken is well coated.
Fold in the black beans, bell pepper, and corn. Cover and chill until serving.
 
To Prepare the Wraps: Layer chicken salad, salad greens or baby spinach and avocado slices inside burrito sized tortillas. Fold up the ends and roll the wrap to seal it. Slice in half. Serve with salsa on the side, if desired.
Banana Bread Pancakes Recipe:
(Recipe from How Sweet It Is)
makes 12 pancakes
2 cups whole wheat pastry flour (I've used all purpose flour before and it works just fine!)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup milk
1 tablespoon vanilla extract
3 large ripe bananas, mashed
2 tablespoons butter, melted

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.

Heat a skillet or gridle on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze.

*If you don’t have/can’t find whole wheat pastry flour, use 1 cup of regular whole wheat and 1 cup of all purpose. Or 2 cups of all purpose.

Vanilla Maple Glaze:
1/2 cup maple syrup
3/4 cup powdered sugar
1 teaspoon vanilla extract

Combine all ingredients in a bowl and stir until smooth. Pour over pancakes.
 

Ritchie’s Lemon Bars
2 cups flour
½ cup powdered sugar
1 cup margarine
-mix until crumbly and press into a 9x13 pan. Bake at 350 degrees until slightly brown (about 12 minutes)
4 eggs
1 ½ cup sugar
4 Tab. flour
6 Tab. lemon juice
½ tsp. baking powder
lemon rind
-mix and pour over crust. Bake 15-20 minutes at 350 degrees. Sprinkle with powdered sugar and cut into bars.
 
Strawberry Cream Puff Cake

Cream Puff Base:
5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup flour
3 eggs

Cream Cheese Mixture:
4 ounces cream cheese, softened
1/2 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar

For the cream puff layer, preheat the oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don't overbeat. Lightly grease the bottom and sides of a 9-inch springform pan (or in a pinch, you could use a 9-inch circle cake pan). Using an offset spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan. Bake for 25 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven).Cool completely.

For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar (if you want to ensure there are no lumps, sift the powdered sugar into the cream cheese) and beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.

Top with fresh sliced strawberries or raspberries (I mixed 2 cups of strawberries with 1 teaspoon sugar and let them hang out in the fridge while I was prepping the cake)

Beef with Peppers

Prep Time: 15 Minutes | Cook Time: 15 Minutes | Difficulty: Easy | Servings: 8
1-1/2 pound Flank Steak, Sliced Very Thin Against The Grain
1/2 cup Low Sodium Soy Sauce
3 Tablespoons rice vinegar
2 Tablespoons Packed Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger
2 cloves Garlic, Minced
1 teaspoon Red Chile Paste (or A Few Dashes Red Chile Oil)
2 Tablespoons Canola Oil
1 whole Medium Yellow Onion Sliced
2 whole Red Bell Peppers, Cored And Sliced Into Rings
1 whole green bell pepper, cored and sliced into rings.
Red Pepper Flakes, For Sprinkling
1 package fettuccini noodles or rice noodles

Mix together soy sauce, rice vinegar, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.

Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers. Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.

Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.

Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.

*Update/Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat.

Turn off boiling water, then throw in noodles. Stir, then allow noodles to sit in hot water for 8 minutes or so (check package directions to be sure.) Drain, then add 1/2 the noodles to stir fry. Toss together, then add more noodles to taste. Add very hot water if needed to thin.
Aussie Chicken
4 chicken breasts pounded to 1/2 in. thick
rub the chicken with seasoning salt and refrigerate 30 min.
cook 6 slices bacon till crisp
saute chicken in bacon grease 3 to 4 minutes per side till browned
place chicken in 9x 13 pan
in a small bowl mix;
1/4 c. mustard
1/3 c. honey
2 T. mayo.
2 tsp dried onion flakes
1 C. sliced mushrooms
2 C shredded colby jack cheese
 
Bake 350 degrees for 35 to 40 min.

Chile Relleno Casserole
1 to 2 lg cans whole chiles
1 lb sharp cheese shredded
4 green onions chopped
1 c. flour
4 cups milk
1 bottle salsa
1 lb. mozzarella grated
6 eggs beaten
1 tsp salt
 
grease your pan and line with chiles
add onions, cheddar cheese, and 1/2 mozzarella
mix well the eggs, milk, salt, and flour.
Pour ingred. in pan and bake 325 for 50 min. Spread salsa on top and remaining motz. cheese. Bake until cheese melts.
Do not cover the pan at anytime during baking. Let stand 10 min before serving

 
Grandma's Warm Apple Cake
3/4 c sugar 1 c sifted flour
* optional 1/2 c chopped pecans
1/4 c marg' 1 tsp baking soda
1 egg 1/4 tsp salt
3 med' apples (shredded) 1 tsp cinnamon
1 c coconut 1/2 tsp nutmeg
 
Grease 8x8 pan.
Bake 30-35 minutes at 350
Serve warm with ice cream and warm sauce
Sauce: 1/2 c sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1 1/2 T. cornstarch
Mix ingredients together in a suacepan. Add 1 cup boiling water- Cook 5 minutes
Add 2 1/2 T. butter and 1 tsp vanilla
Let cool a bit...serve over warm cake with ice cream

 
REESE'S CHEESECAKE BROWNIES
 
Found recipe at: Pip & Ebby
 
1 fudge brownie mix (and anything it calls for)
1 (8 oz) pkg cream cheese
1 (14 oz) can sweetened condensed milk
1/2 cup creamy peanut butter
1 (12 oz) pkg Reese's Pieces
1 (12 oz) pkg milk chocolate chips
3 Tbsp whipping cream
12 large Reese's Peanut Butter cups (chopped)
Preheat oven to 350 F. Lightly coat a 9x13 pan with cooking spray.
Prepare brownie batter according to its directions and pour batter into the 9x13 pan and set aside.
In a large bowl, beat softened cream cheese until light and fluffy. Add in Sweetened condensed milk and peanut butter and beat until smooth. Stir in bag of Reese's Pieces candies.
 
Spoon Cheesecake mixture over brownie batter evenly.
Bake at 350 for 40 minutes or until cheesecake layer is set and edges are golden brown.
Let cool for 30 minutes then refrigerate for 30 minutes.
In a microwave safe bowl, add milk chocolate chips and whipping cream. Melt on high for 1 minute checking and stirring throughout so not to overcook. Heat until melted and smooth.
 
Pour and spread evenly over the top of brownies/cheesecake.
 
Sprinkle the 12 large chopped Reese's Peanut Butter cops over top.
 
Store Covered in refrigerator.
 
Pulled Pork

1 lb. pork tenderloin
3/4 c. ketchup
2/3 C brown sugar
2/3 C. cider vinegar
2 T. Worcestershire sauce
1 1/2 T. liquid smoke
Put in crockpot and cook 4 hrs. Shred pork and mix with juices. cook another 1.2 to 1 hr.

Fried Rice
 
yield: Makes 4 servings
Feel free to use leftover rice from last night's takeout. The secret to good fried rice is starting with cold cooked grains.
3 tablespoons canola oil
2 eggs, beaten
1 bunch scallions, roughly chopped
1 cup leftover pork, chicken, or beef, diced
1 cup frozen peas and carrots, thawed (plus any leftover vegetables you have on hand)
4 cups cold cooked white or brown rice
4 tablespoons soy sauce
Salt and pepper to taste
1. In a large skillet or wok, heat 1 tablespoon of the oil over medium-high heat.
2. Add the eggs and scallions. Cook, breaking up the eggs with a spoon until they are lightly browned.
3. Stir in the meat, vegetables, rice, and the remaining oil. Increase heat slightly and cook until the rice is crispy, about 5 minutes.
4. In a small bowl, combine the soy sauce with 4 tablespoons of water. Pour the mixture over the rice.
5. Continue cooking, stirring occasionally, until the rice has absorbed all the liquid, 3 to 5 minutes.
6 Season with the salt and pepper and serve, with extra soy sauce on the side.

Mandarin Orange Spinach Salad
¼ head iceberg lettuce
¼ head romaine lettuce
1/3 bag spinach
(Toss together)
 
1 cup shredded almonds
4 Tab. Sugar
Combine these two ingredients over medium heat in small sauce pan and stir constantly until sugar carmalizes and almonds turn light brown.
 
Add to greens:
2 cans mandarin oranges
Green onion, chopped
Chopped celery
 
Dressing:
¼ cup oil
2 Tab. Sugar
2 Tab. Vinegar
1 Tab. Basil
½ tsp. salt
Dash of pepper

Creamy Pesto Dressing
1/3 cup low-fat buttermilk
1/3 cup mayonaise
1/3 cup sour cream
3 tablespoons pesto
1 tablespoon grated parmesan cheese
Salt and pepper to taste
 
Whisk all the ingredients in a bowl until well combined.
Veggie Dip
 1 cup mayonnaise
1 cup sour cream
½ tsp. McKormick’s Bon Appetite Seasoning Salt
1 tsp. minced onion
1 ¼ tsp. dill
1 Tab. Parsley

Combine and refrigerate.

Cinnamon Syrup

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon ground cinnamon
1 (5 ounce) can evaporated milk

In a saucepan, combine the sugar, corn syrup, water and cinnamon. Bring to a boil over medium heat stir for 2 minutes. Remove from heat and let cool for 5 minutes. Stir in evaporated milk.

Oven Baked Parmesan Seasoned Fries

NOTE: The amounts listed are for every one pound of fries. One pound of fries is the equivelant of appoximately 3 medium potatoes. (I just double or triple the recipe to fit within my needs).
Ingredients:
1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning
2 TBSP of Kraft Parmesan Style Grated Cheese (I used reduced fat)

Directions:
*Preheat oven to 425.
*Wash and cut potatoes into 1/8ths.
*Place on a cookie sheet that has been lined with foil (I used Reynolds Release foil so that they will not stick, but you could also either use non-stick cooking spray or lightly grease the top of the foil with extra virgin olive oil).
*Mix all of the spices and the parmesan cheese in a small bowl.
*Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.
*Seal the bag and shake until the potatoes are evenly coated.
*Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
* Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.


Here are the yummy recipes from our Fall 2011 Retreat


Pumpkin Snickerdoodles
Yield: about 3-4 dozen cookies
Ingredients:
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract
For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Directions:
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.
Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.
Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.
Cornbread
½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).
Banana French Toast
1 egg
1/4 cup milk
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 ripe banana
8 slices bread

Directions
1. In a blender combine, egg, milk, vanilla, cinnamon, and ripe banana and blend, adding more milk if needed.
2. Preheat the oven to 200 degrees.
3. Lightly spray a nonstick skillet with cooking spray; heat over medium heat. Dip 4 of the bread slices into the egg mixture, turning to coat, and drain excess back into the dish.
4. Place the bread slices in the skillet. Cook until golden brown, turning once, about 1 to 2 minutes per side.

Chocolate Chip Toffee Bars
from melskitchencafe.com
2 1/3 cup flour
1/4 teaspoon salt
2/3 cup brown sugar
3/4 cup butter, soft
2 eggs, slightly beaten
2 cups semi-sweet chocolate chips, divided
1 cup coarsely chopped nuts (optional)
1 can sweetened condensed milk
1 package toffee bits, divided
Preheat oven to 350 degrees F. Line a 9X13-inch pan with aluminum foil and lightly spray with nonstick cooking spray.
In a large bowl, whisk together the flour, salt and brown sugar. Cut in the butter with a pastry blender or fork until the mixture is crumbly. Add eggs and mix well with a wooden spoon or your hands. Mix in 1 1/2 cups of the chocolate chips and the 1 cup nuts, if using. The mixture will be fairly stiff, so again, you may need to use your hands to get everything combined.
Set aside 1 1/2 cups of the dough. Press the remaining dough into the prepared pan. Bake for 10 minutes. Remove from the oven and pour the sweetened condensed milk evenly over the crust. Top with all but 1/4 of the toffee bits. Pinch pieces of the reserved dough and scatter over the top. Sprinkle with remaining 1/2 cup chocolate chips. Bake for 25-30 more minutes until golden brown. Sprinkle the remaining 1/4 cup toffee bits on top. Cool completely before serving.

Spicy Slow cooker pot roast
4-7 pounds boneless chuck roast, trimmed of large areas of fat
1-2 tablespoons saute spice (equal parts garlic powder, salt and black pepper)
2 tablespoons vegetable oil
1 can root beer (if you use a brand other than A&W, please don’t tell my husband)
1 can (around 9-ish ounces, the size of a soup can) red chile enchilada sauce
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce (I like the Tapatio brand)
3 tablespoons cornstarch
¼ cup of water or milk
Pat the roast(s) dry with a paper towel; then rub the saute spice all over the roast. Heat the oil over medium-high heat in a large skillet or pot until it is shimmering. Brown the roast on all sides in the hot oil, for about 1 minute on each side. The oil should be hot enough to get the roast nicely browned without burning it.Transfer the roast to a 4-8 quart slow cooker. In a bowl, combine the root beer, enchilada sauce, Worcestershire sauce and hot sauce and pour over the roast. Cover and cook on low for 8-10 hours or high for 5-6 hours.Remove
the roast, reserving juices in the slow cooker. Tent the roast with foil to keep warm. In a small bowl, combine the cornstarch and water/milk, stirring well until the cornstarch is completely dissolved. Stir the cornstarch mixture into the juices in the slow cooker. Cook, uncovered, on high for 15 minutes or until thickened, stirring occasionally. Serve sauce over roast with mashed potatoes or any other sides that float your boat.
Ruth’s Chris Sweet Potato Casserole
CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred
1/4 cup butter (melted)
SWEET POTATO MIXTURE
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/2 cup butter, melted (1/2 cup)
Directions: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Cinnamon Cream Cheese Rolls
8 ounces cream cheese
3/4 cup brown sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg

Glaze
1 tablespoon butter
1 cup powdered sugar
2 tablespoons water
1/2 teaspoon almond extract
1/2 teaspoon butter extract
Make the dough for the “Favorite Rolls” and fill greased muffin tins about half full with dough. Mix cream cheese, brown sugar, cinnamon, and nutmeg. Place mixture into ziplock bag. Cut a 1/2 inch diagonal opening in one corner of the bag. Holding bag upright, squeeze cream cheese mixture onto roll dough. Add roll dough to cover the cream cheese mixture and fill the muffin tins to around
3/4 full. Gently press down the dough to even it out if needed. Continue with rising and baking instructions as described in the above recipe. After baking,
mix glaze ingredients and pour over hot rolls.
Pizza Rolls
5 1/2 cups flour
2 T yeast
2 tsp. salt
1/4 cup sugar
1/4 c oil or 2 T soy lecithin
2 Cups warm water
Mix in kitchen aid until almost combined (about 2 mins), add 1/4 or more water until consistency of bread dough
Roll out bread dough on a counter top sprayed with Pam. Roll into large rectangle about 1/3 inch thick.
Mix together:
1 stick butter
1 T garlic salt
2 tsp seasoned salt
Brush a light coat onto rolled out bread dough.
Spread favorite pizza toppings all over dough. Roll up like you would a cinnamon roll dough and pinch off the ends.
Put on pan and cut diagonal slits in the top of the bread roll and then brush on another coat of butter mixture.
Cook in oven at 350 for about 45 minutes or until the bottom of the bread roll is lightly browned.
Let rest a few minutes and then cut into slices and dip in favorite pizza sauce.
Lemon chicken
2 T. lemon zest
1/3 C lemon juice
2 cloves garlic crushed
2tsp thyme leaves
1 tsp rosemary
1 tsp salt
1 tsp pepper
4 lbs chicken breast or thighs
3 t. butter
lemons for garnish
Combine first 7 ingredients in a ziplock bag and add chicken. Marinate 2 hrs
Transfer chicken to a baking dish. Brush with butter. Bake 50 to 55 min till browned. Half way through cooking pour rest of marinade over chicken. Garnish with lemon slices.
Fresh Apple Cake
3 C diced apples
1 C. walnuts
2 tsp vanilla
2 tsp cinn.
3 C. flour
1 tsp baking soda
1 tsp salt
2 C. sugar
1 1/4 C. oil
3 eggs
Mix eggs oil and sugar. Add dry ingred. mix well. Stir in apples and walnuts. Bake 350 60 min.
Let cool and frost with maple butter cream frosting.
Just add some maple syrup to your regular recipe for butter cream frosting.

Creamy Fruit Salad
2 small pkgs lemon pudding ( the cooked kind)
Make according to directions.
Add 2 C. whipped cream unsweetened
Add 4 C. marshmallows
2 cans Mandarin oranges
Chill well before serving
Frosted Broccoli
Beat 2 egg whites
Add: 1/2 tsp salt and 1/3 C. mayonnaise
Cook Broccoli till nearly done. Drain and layer in 9x 13 pan. spread the meringue over the broccli. Sprinkle with parmesan cheese. Broil until golden brown (2 to 3 min.)
String Beans with crunchy fried onions
1 pkg green beans
1/2 yellow pepper sliced and seeded
1/2 tsp garlic
2 T. balsamic vinegar
1/2 C French's fried onions
Microwave all ingredients except onions for 4 min. Sprinkle onions on top and micro. 30 sec more
Brown Sugar Pumpkin Cheesecake with Chocolate Shortbread Crust
Crust (See the original Chocolate Caramel Tart here.)
1 1/2 cups flour
5 Tbls. unsweetened cocoa powder (not sweetened hot chocolate mix)
1/4 tsp. kosher salt
10 Tbls. butter, diced and softened
1/2 cup + 2 Tbls. confectioner’s sugar
2 egg yolks
1/2 tsp. vanilla
Filling
1/4 cup flour
2 tsp. pumpkin pie spice
1 Tbls. cognac
1 15-oz. can 100% pure pumpkin (not pumpkin pie filling)
24 oz. cream cheese (that’s 3 8-oz. bricks), at room temperature
1 3/4 cups dark brown sugar
4 eggs
Makes 1 9-inch cheesecake
Use a 9 in. spring form pan --oil pan
mix dough and press in the bottom and sides of the pan. prick with a fork all over surface. Bake 350 for 20 min till it's opaque and the edges are browned.
Cool to room Temp.
Filling:
Cream the cream cheese
Add brown sugar eggs and vanilla
Add the flour and spices beating gently to combine.
Bake 75 min. til it is firm but still kind of jiggly in the middle.
Cook Broccoli till nearly done. Drain and layer in 9x 13 pan. spread the meringue over the broccli. Sprinkle with parmesan cheese. Broil until golden brown (2 to 3 min.)
Open oven door and leave the cheesecake in the oven for 30 min. Remove from oven and let come to room temp.
Chill at least 6 hrs or overnight

Fiesta Lime Chicken and Salad
Chicken:
Not a specific recipe but essentially I just grill the chicken, sometimes I marinate it sometimes I don't... Then I generously spread some of a dip I get from Costco called Skotidakis jalapeño Greek yogurt dip (it's a pinkish orange color) on top of the grilled chicken...(If you can't get that dip, you can mix salsa with ranch, sour cream, or with plain Greek yogurt) .... Sprinkle with shredded cheddar and crispy tortilla strips... Stick it under the broiler 'till cheese is melty and bubbly.... Finally squeeze a lime wedge over it and add pico de gallo on top and enjoy! The lime wedge really does add to it so don't leave that part out.
:)
Salad:
Iceberg and romaine lettuce, chopped
Black beans, drained and rinsed
Frozen corn kernels (thawed)
Green pepper, chopped
Red pepper, choppped
Tomatoes, chopped
Monterey jack cheese
Olives, sliced
Avocado, sliced
Crispy tortilla strips
Cilantro Lime Dressing:
1 packet hidden valley ranch Buttermilk mix
2 tab. Salsa verde
Dash of tabasco sauce
½ bunch of cilantro
2 cloves garlic
¾ cup mayo
¾ cup sour cream
½ cup buttermilk
Juice of 2 limes
*Blend in blender until smooth.


_____________________________________________________________________

Recipes from our Spring 2011 Retreat:


CHICKEN GYROS

*Note: Keep in mind this recipe requires straining yogurt which may take overnight and marinating chicken which will take 1-2 hours so plan ahead!

*Makes enough chicken and tzatziki for approximately 4-6 gyros.

For the tzatziki sauce:
16 oz. plain yogurt (not fat free unless it is Oikos or Fage or another Greek-type yogurt)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded (I used 1/2 of an English cucumber)
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 teaspoon red wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain yogurt
1 tablespoon dried oregano
Salt and pepper
1 1/4 pounds boneless, skinless chicken breasts, cubed

To assemble:Soft wrap bread (or pita bread)
Fresh tomatoes, seeded and diced
Red onion, sliced thin

To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible. (You won’t believe how much liquid drains from the yogurt – it makes the yogurt much thicker and creamier. If you want to splurge on Greek yogurt, like Oikos or Fage, you won’t need to strain it like this.)

Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. (I sauted them in a hot skillet.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.

Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

SOFT WRAP BREAD
from King Arthur Flour

*Makes about 8-9 breads
3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/2 cups (12 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes (I used potato flakes)
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*

Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir until smooth. Lightly cover the bowl or bucket and set the mixture aside for 30 minutes.

In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the slightly cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. It may look like the flour/salt/oil/yeast mixture will never absorb into the boiling water/flour mixture. It will, I promise, but you may need to take it out of your electric mixer, if using one, and knead the flour in by hand or add it very gradually into your electric mixer.

Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it’s not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don’t be worried – just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).

Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn’t dry out), until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.

*This recipe works best with instant yeast because it dissolves during the kneading process, so you don’t have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It’ll be somewhat “slippery” at first, but will knead in and eventually become smooth.



GRAPE SALAD
2 large bunches of red grapes
1 (8oz.) cream cheese
1 cup sour cream
½ cup sugar
½ cup brown sugar
-Mix together the cream cheese, sour cream, and sugars. Add to grapes. Sprinkle top with brown sugar.

BBQ CHICKEN SALAD
*Note: this recipe calls for already cooked chicken so plan ahead! I like to cook my chicken in the crockpot, using frozen chicken breasts and about 1 cup of chicken broth for every 2 chicken breasts. I cook on low for about 4-5 hours and then shred and refrigerate (or freeze) for later.

*Serves 4-6

3 cups cooked, shredded chicken
2 cups BBQ sauce, store-bought or homemade
½ head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion diced
¼ cup chopped fresh cilantro
1 1/2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
4 ounces sharp cheddar cheese, cubed small or shredded
Roma tomatoes
1 bunch green onions, chopped
Avocado
4 ounces Monterey jack cheese, cubed small or shredded
Crispy onions or tortilla strips

Combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.

In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing.

Recipe Source: Mel’s Kitchen Cafe

Creamy BBQ Cilantro Lime Dressing

1 cup mayonnaise, light or regular
1/3 cup milk
1/3 cup buttermilk
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/2 cup BBQ sauce

Combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.

PEANUT BUTTER TRUFFLE BROWNIES

Brownie Base
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter (*I added a smidge more probably 3/4 cup)
2 cups powdered sugar
2 teaspoons milk
Topping
1 cup semisweet chocolate chips
1/4 cup butter

Heat oven to 350°F. Grease bottom only of 13×9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan. I do this all the time when I make brownies and bars)

In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator. (I take it out or the fridge about 15 minutes before serving. This allows the chocolate on top to soften a little)

CHOCOLATE CHIP PIE
1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)
Vanilla ice cream, or sweetened whipped cream for serving (a must! I prefer ice cream)
optional: chocolate sauce (honestly, doesn’t really need chocolate sauce, but it looks pretty!)
Preheat oven to 325° F.
Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.
*There have been several comments about pies turning out runny. First and foremost, follow the instructions, completely (no margarine or anything from a tub!) I’ve made a million of these and never had that happen so I have no idea. The recipe is correct as written, it comes straight from Nestle!
This should feed 7-10 people

ORANGE CHICKEN
4T. butter or oil
6-8 boneless chicken breasts
4 cups chicken broth
1 cup orange juice
1 chopped onion
2 cup long grain rice
2 t. parsley
1 orange sliced (zest a bit of the rind before slicing)
orange zest to garnish

Brown the chicken 2-3 minutes per side in the oil.
Remove chicken from pan.
Stir next 3 ingredients into same skillet and bring to a boil.
Stir in rice. Reduce heat to low, cover and cook 10 minutes.
Return chicken to skillet - cover and cook 10 more minutes until rice is tender and liquid is gone.
Sprinkle with parsley. Garnish with orange slices and zest before serving.

(I sometimes remove the chicken- and crisp the chicken in another pan. Add some orange juice and orange marmalade- just watch it so it does not burn.)

*this means you would cook the rice for about 20 minutes without the meat.

COCA COLA POT ROAST
6 carrots, cut into 2-inch lengths
12 new potatoes, unpeeled
3 white onions
1/2 lb. fresh mushrooms
5-6 lb. boneless beef roast
1 (10 oz.) can consomme
1 (10 oz.) can cream of mushroom soup
1 pkg. dry onion soup mix
8 oz. Coca Cola
Salt and pepper
Soy sauce
Seasoning salt
Lightly precook potatoes and carrots in saucepan. Add salt, pepper, seasoning salt and soy sauce to roast, rubbing into meat. Place roast in pot. Drain carrots and potatoes and put in pot. Add onions, quartered and whole mushrooms. Add Coca Cola, consomme, cream of mushroom soup and dry onion soup mix. Cover and place in 325 degree oven for 3 hours.

ASPARAGUS
Ingredients
1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar
Directions

Preheat oven to 400 degrees F (200 degrees C).

Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.

Bake asparagus 12 minutes in the preheated oven, or until tender.

Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

FROZEN FRUIT SALAD
3 oz. cream cheese
1 C. crushed pinneapple undrained
1/2 lb. mini marshmellows
1 C. whip cream whipped
4 bananas
1 small bottle Marchino cherries quartered with a little juice

Mix all ingredients and freeze. Cut in squares or freeze in cupcake papers

STRAWBERRY AND MANGO SALAD
Mixed greens
sliced Strawberries
cubed mango
candied walnuts

Dressing
1/4 c rice wine vinegar
2 T honey
1 T poppy seeds
pinch salt
pepper
1 T orange juice concentrate
3/4 c. oil

Crock pot Creamy Southwestern Chicken Nachos

  • 1 small bag frozen corn
  • 1 can black beans, drained and rinsed
  • 2 large frozen boneless skinless chicken breasts
  • 1 16-oz jar medium salsa (Medium salsa is a must, mild isn’t flavorful enough)
  • 1 (8 oz.) package of cream cheese
  • tortilla chips
  • Any other additional toppings you desire such as chopped cilantro, diced avocado, diced green onion, sliced olives, etc.


  1. Pour bag of frozen corn in bottom of crock pot. (Can corn can be used in place of the frozen. Just drain it and put the chicken in first followed by the corn)

  2. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa.

  3. Cook on high for 1 hour, and then on low for 4 hours.

  4. Shred chicken with forks and mix in cream cheese until melted and creamy.

  5. Serve with tortilla chips and add toppings to individual servings.

Baked Blueberry Pecan French Toast
from Julianne
*Be aware that the bread needs to soak in the egg/milk/brown sugar mixture up to 8 hours so plan ahead!*
1 French bread baguette
6 large eggs
1 cup milk
1/2 teaspoon nutmeg
1 teaspoon vanilla
3/4 cup packed brown sugar, divided
1 cup pecans, chopped
1/2 stick plus 1 teaspoon butter
2 cups fresh blueberries, rinsed and drained
Butter a 9×13 baking dish. Cut 1 1/2 inch slices from the baguette and arrange in one layer in the dish (about 6-8 slices). Whisk together eggs, milk, nutmeg, vanilla, and 1/2 cup brown sugar in a large bowl and pour evenly over the bread. Refrigerate mixture, covered, until all liquid is absorbed by the bread, at least 8 hours and up to 1 day.
When you are ready to bake and serve, preheat oven to 350 F. Spread pecans evenly in a shallow baking pan and toast in middle of oven until fragrant, about 4 minutes. Toss pecans with 1 teaspoon butter. Alternately (and this is what I did), toast the pecans in a skillet in one layer over medium heat, stirring often. Toss with 1 teaspoon butter. (I did this the night before to save time the morning of.)
Sprinkle pecans and blueberries evenly over bread mixture. Cut remaining 1/2 stick butter into pieces and heat with remaining 1/4 cup brown sugar in a small saucepan, stirring, until butter is melted and sugar is dissolved. Drizzle butter mixture over bread and bake mixture
30 – 40 minutes or until any liquid from blueberries is bubbling.
Makes 6 generous servings.
Chocolate Toffee Shortbread Bars
*Makes 36-50 bars, depending on how big they are cut

The Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 sticks (1 cup) butter, at room temperature
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
3 ounces bittersweet, semisweet or milk chocolate, finely chopped (if you don’t have a scale, use about 1/2 cup)
The Topping:
6 ounces bittersweet, semisweet, or milk chocolate, finely chopped (again, if you don’t have a scale, use about 1 cup)
1 1/2 cups toffee bits (or about 4-6 Heath bars, chopped)
Preheat the oven to 375 degrees. To make the crust, combine the all-purpose flour, salt, and cinnamon in a medium bowl. Whisk together and set aside.
Place the butter in the bowl of a stand mixer. Alternatively, place the butter in a large bowl and use a hand mixer. Beat for 3 minutes, or until the butter is smooth. Add the brown and granulated sugars and beat for an additional 3 minutes. Add the vanilla and mix briefly. Add the flour mixture to the butter/sugar mixture. Beat in gradually (you can cover the bowl and your mixer with a towel to avoid flour flying all over the place or just mix in very slowly). Mix until the flour is almost incorporated. Add the 3 ounces of chocolate to the mixer and mix until the rest of the dry ingredients are incorporated. Do not overmix!
Line a 9 X 13-inch pan with foil, leaving long foil ends on the side. Lightly grease the foil. Scrape the dough into the prepared pan and press down the mixture with a spatula and/or your fingertips. Bake the crust for 18-20 minutes, or until the crust is bubbling. Remove the crust from the oven and place the hot pan on a cooling rack. Sprinkle the 6 ounces of chocolate over the hot bars and cover the pan with foil to let the chocolate melt. Let the pan sit for 5 minutes. Using an offset spatula or the back of a spoon, spread the softened chocolate over the crust. Sprinkle the toffee pieces (or cut up Heath bars) over the chocolate and press down gently with your fingers. Let the bars cool to room temperature. If the chocolate is not set by the time the bars are cool, just pop the pan in the freezer for about 10 minutes. Using the long edges of foil as handles, lift the bars out of the pan and cut into bars.









 
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