Heather S
This is the 10th and final part in the Thanksgiving recipe series.
-1 8-oz pkg. cream cheese
-1 container marshmallow cream
Beat together (do not soften cream cheese) with mixture until creamy and fluffy. Serve with your favorite fruit variety. I generally serve with red and green apples, oranges, and grapes.
22 December 2008
Turkey Dressing/Stuffing
From Heather's Grandmaw, Wilmalene J.
This is part 9 in the Thanksgiving recipe series.
-4 cups crumbled cornbread
-2-1/4 to 2-½ c. torn dry white bread (I usually tear and set out on cookie sheets overnight to dry)
-1 regular carton chicken broth
-1 cup chopped celery
-1 cup chopped onion
-½ stick melted butter
-2 teaspoons sage (rubbed)
-Salt and pepper to taste
-3 eggs
-½ teaspoon poultry seasoning
Preheat oven to 350°. Spray a 2 qt. baking dish. In a large bowl, combine cornbread, bread, and broth. Mix will (to a soupy consistency) and let stand 15 minutes. Add celery, onion, butter, sage, salt, and pepper. Toss lightly to coat evenly. In a small bowl, beat eggs until foamy. Fold into bread mixture. Place dressing in dish. Bake at 350° for 30-40 minutes until top is golden brown.
(Double this recipe for a 9”x13” dish)
This is part 9 in the Thanksgiving recipe series.
-4 cups crumbled cornbread
-2-1/4 to 2-½ c. torn dry white bread (I usually tear and set out on cookie sheets overnight to dry)
-1 regular carton chicken broth
-1 cup chopped celery
-1 cup chopped onion
-½ stick melted butter
-2 teaspoons sage (rubbed)
-Salt and pepper to taste
-3 eggs
-½ teaspoon poultry seasoning
Preheat oven to 350°. Spray a 2 qt. baking dish. In a large bowl, combine cornbread, bread, and broth. Mix will (to a soupy consistency) and let stand 15 minutes. Add celery, onion, butter, sage, salt, and pepper. Toss lightly to coat evenly. In a small bowl, beat eggs until foamy. Fold into bread mixture. Place dressing in dish. Bake at 350° for 30-40 minutes until top is golden brown.
(Double this recipe for a 9”x13” dish)
Cherry Cheesecake
Heather S
This is part 8 in the Thanksgiving recipe series.
-1 pie crust or baked pie shell (I use the pre-made graham crust already)
-1-8 oz. cream cheese
-1 can Eagle brand milk (sweetened and condensed)
-1/3 cup lemon juice
-1 teaspoon vanilla
-1 can cherry pie filling
Let cream cheese soften to room temperature. Whip with mixer until fluffy. Gradually add the milk and beat until well blended. Add lemon juice and vanilla, blend well. Pour into prepared crust. Chill and then garnish top of pie with pie filling. (Other pie fillings could be substituted for a variation.)
Makes a 9” pie.
This is part 8 in the Thanksgiving recipe series.
-1 pie crust or baked pie shell (I use the pre-made graham crust already)
-1-8 oz. cream cheese
-1 can Eagle brand milk (sweetened and condensed)
-1/3 cup lemon juice
-1 teaspoon vanilla
-1 can cherry pie filling
Let cream cheese soften to room temperature. Whip with mixer until fluffy. Gradually add the milk and beat until well blended. Add lemon juice and vanilla, blend well. Pour into prepared crust. Chill and then garnish top of pie with pie filling. (Other pie fillings could be substituted for a variation.)
Makes a 9” pie.
Chocolate Pie and Pie Crust
From Justin’s grandmaw, Barbara M.
This is part 7 in the Thanksgiving recipe series.
Chocolate Pie
-1-9” pie crust
Stir together:
-4 tablespoons flour
-¼ cup or 3 tablespoons cocoa
Add:
-1 ½ cup milk
-2 egg yolks
-1 tablespoon vanilla
Microwave for 2-1/3-minutes, then stir with a whisk and add 2 tablespoons butter. Microwave in 2-½ minute intervals, stirring after each with a whisk, until pie thickens.
Pour into cooked pie crust. Top with Cool Whip if desired.
Pie Crust:
-1-1/3 cup flour
-½ teaspoon salt
-½ cup Crisco
-3 tablespoons water
Preheat oven to 425°
Combine flour and salt. Cut in Crisco with a pastry cutter until coarse. Sprinkle with water, 1 tablespoon at a time. Work into firm ball with hands. Roll out and cut out pie crust. Fold edges under and flute. Prick bottom and sides with a fork. Bake until golden.
This is part 7 in the Thanksgiving recipe series.
Chocolate Pie
-1-9” pie crust
Stir together:
-4 tablespoons flour
-¼ cup or 3 tablespoons cocoa
Add:
-1 ½ cup milk
-2 egg yolks
-1 tablespoon vanilla
Microwave for 2-1/3-minutes, then stir with a whisk and add 2 tablespoons butter. Microwave in 2-½ minute intervals, stirring after each with a whisk, until pie thickens.
Pour into cooked pie crust. Top with Cool Whip if desired.
Pie Crust:
-1-1/3 cup flour
-½ teaspoon salt
-½ cup Crisco
-3 tablespoons water
Preheat oven to 425°
Combine flour and salt. Cut in Crisco with a pastry cutter until coarse. Sprinkle with water, 1 tablespoon at a time. Work into firm ball with hands. Roll out and cut out pie crust. Fold edges under and flute. Prick bottom and sides with a fork. Bake until golden.
Island Party Punch
Heather S
This is part 6 in the Thanksgiving recipe series.
-32 oz. Hawaiian Punch Fruit Juicy Red
-24 oz. 7-UP
-12 oz. orange juic
-¼ c. ReaLemon Lemon Juice
-16 oz. Canada Dry Ginger Ale
Combine all ingredients. Stir until blended. Chill.
Serves 16
This is part 6 in the Thanksgiving recipe series.
-32 oz. Hawaiian Punch Fruit Juicy Red
-24 oz. 7-UP
-12 oz. orange juic
-¼ c. ReaLemon Lemon Juice
-16 oz. Canada Dry Ginger Ale
Combine all ingredients. Stir until blended. Chill.
Serves 16
Cheese Pumpkins
(Heather got this from a recipe book of Michelle S’s)
This is part 5 in the series of Thanksgiving recipes.
-8 tablespoons smoked cheddar cold pack cheese food (from 8-oz. container), well chilled
-2 teaspoons finely chopped peanuts or pecans
-Pretzel spindles or sticks
-Tiny pieces of fresh parsley leaves
Line small serving plate with wax paper. Roll each level tablespoon of cold pack cheese food into a ball; place on wax paper lined serving tray. Refrigerate 10-15 minutes for easier handling.
With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped nuts.
Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves.
Store in refrigerator.
This is part 5 in the series of Thanksgiving recipes.
-8 tablespoons smoked cheddar cold pack cheese food (from 8-oz. container), well chilled
-2 teaspoons finely chopped peanuts or pecans
-Pretzel spindles or sticks
-Tiny pieces of fresh parsley leaves
Line small serving plate with wax paper. Roll each level tablespoon of cold pack cheese food into a ball; place on wax paper lined serving tray. Refrigerate 10-15 minutes for easier handling.
With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped nuts.
Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves.
Store in refrigerator.
Pineapple Picnic Salad
Heather S
This is part 4 in the Thanksgiving recipe series.
-1-20 oz. can crushed pineapple (undrained)
-1-20 oz. can pineapple tidbits (drained)…also, can use mandarin oranges for a slightly different taste (undrained)
-1 small package instant vanilla pudding
-1-8 oz. Cool Whip
-1-8 oz. package cream cheese
Stir (undrained) crushed pineapple with softened cream cheese. Stir in pudding and mix well. Fold in pineapple tidbits (or mandarin oranges), drained and Cool Whip.
Chill and serve.
This is part 4 in the Thanksgiving recipe series.
-1-20 oz. can crushed pineapple (undrained)
-1-20 oz. can pineapple tidbits (drained)…also, can use mandarin oranges for a slightly different taste (undrained)
-1 small package instant vanilla pudding
-1-8 oz. Cool Whip
-1-8 oz. package cream cheese
Stir (undrained) crushed pineapple with softened cream cheese. Stir in pudding and mix well. Fold in pineapple tidbits (or mandarin oranges), drained and Cool Whip.
Chill and serve.
Broccoli Rice Casserole
Heather S
This is part 3 in the series of Thanksgiving recipes.
-1 cup chopped celery (optional, but I use it)
-3 tablespoons butter (used for sautéing later in recipe)
-broccoli (the recipe calls for 1-2 boxes, I use about 1 small bag and about a quarter or half of another small bag. I buy the frozen kind, then just cook it as directed on the package)
-1 can cream of chicken soup
-1 can evaporated milk (I don't remember how many ounces, but it's about the same size as a soup can).
-1 jar of Cheese Whiz (they have one that is 8 oz., but I use the bigger size up from that one, approximately 15 oz.).
-1 cup chopped onion
-3 cups cooked rice (regular rice and not instant)
Cook rice as directed on package. Cook broccoli as directed on package over the stovetop until soft and then drain. (Sometimes, I cut the broccoli up a little smaller with kitchen scissors, just because some of it is in pretty big chunks.) Sauté onion and celery in butter. Add soup and evaporated milk to onion and celery. Add cheese whiz to onion, celery, soup and milk mixture...let simmer about 1 minute. Put broccoli, rice and cheese mixture in bowl and stir a little. Pour into a 9x13” pan. Cook for 30-40 minutes at 350°.
Depending on how many you are cooking for, you can divide this into two dishes. I sometimes freeze half of it before I cook it. You can thaw it in the fridge for about 24 hours and then cook it as usual.
This is part 3 in the series of Thanksgiving recipes.
-1 cup chopped celery (optional, but I use it)
-3 tablespoons butter (used for sautéing later in recipe)
-broccoli (the recipe calls for 1-2 boxes, I use about 1 small bag and about a quarter or half of another small bag. I buy the frozen kind, then just cook it as directed on the package)
-1 can cream of chicken soup
-1 can evaporated milk (I don't remember how many ounces, but it's about the same size as a soup can).
-1 jar of Cheese Whiz (they have one that is 8 oz., but I use the bigger size up from that one, approximately 15 oz.).
-1 cup chopped onion
-3 cups cooked rice (regular rice and not instant)
Cook rice as directed on package. Cook broccoli as directed on package over the stovetop until soft and then drain. (Sometimes, I cut the broccoli up a little smaller with kitchen scissors, just because some of it is in pretty big chunks.) Sauté onion and celery in butter. Add soup and evaporated milk to onion and celery. Add cheese whiz to onion, celery, soup and milk mixture...let simmer about 1 minute. Put broccoli, rice and cheese mixture in bowl and stir a little. Pour into a 9x13” pan. Cook for 30-40 minutes at 350°.
Depending on how many you are cooking for, you can divide this into two dishes. I sometimes freeze half of it before I cook it. You can thaw it in the fridge for about 24 hours and then cook it as usual.
Tortilla Roll-Ups
Heather S
Part 2 in the Thanksgiving recipe series.
-2 packages of cream cheese (8 oz/package)
-Approximately 2-3 cups of shredded cheddar cheese (I usually use a 4-cheese fiesta blend instead of just cheddar)
-1 small jar green chilies
-Approximately 1 tablespoon of lemon juice
-1 package of 10” tortilla’s
Other optional ingredients:
-Salsa (I use about 2-3 tablespoons of Pace Picante-Medium)
-Green olives, chopped, drained (I use about the equivalent of 1 small jar of black olives)
-Black olives, chopped, drained (I use about 1 small jar)
-Chopped jalapeños, drained (I use about 10 slices of jalapeños)
-Jalapeño juice (I use about 2-3 teaspoons)
-Ground cumin (sometimes I sprinkle a little of this in, but not usually)
-Lemon powder (I don't really hardly ever use this ingredient)
-Chili powder (I usually sprinkle just a little in).
-Chopped ham (I rarely use this)
-Chopped dried beef (I rarely use this either)
Note:
If you are not using salsa and/or jalapeño juice, you'll want to use a little more lemon juice so that it will help the mixture have a little liquid to it. I really don't measure any of these ingredients out…I just kinda throw them in and taste it as I go.
I just put all of the ingredients in a bowl and mix with a spoon. I usually use the back side of the spoon to start mixing it...that way I can sorta mash the cheese into the cream cheese.
Then, I just spread it all over a tortilla and roll it up. I refrigerate overnight and then slice the next day. It works best if the tortillas are room temperature when you get ready to spread them mixture on them and roll them up.
Part 2 in the Thanksgiving recipe series.
-2 packages of cream cheese (8 oz/package)
-Approximately 2-3 cups of shredded cheddar cheese (I usually use a 4-cheese fiesta blend instead of just cheddar)
-1 small jar green chilies
-Approximately 1 tablespoon of lemon juice
-1 package of 10” tortilla’s
Other optional ingredients:
-Salsa (I use about 2-3 tablespoons of Pace Picante-Medium)
-Green olives, chopped, drained (I use about the equivalent of 1 small jar of black olives)
-Black olives, chopped, drained (I use about 1 small jar)
-Chopped jalapeños, drained (I use about 10 slices of jalapeños)
-Jalapeño juice (I use about 2-3 teaspoons)
-Ground cumin (sometimes I sprinkle a little of this in, but not usually)
-Lemon powder (I don't really hardly ever use this ingredient)
-Chili powder (I usually sprinkle just a little in).
-Chopped ham (I rarely use this)
-Chopped dried beef (I rarely use this either)
Note:
If you are not using salsa and/or jalapeño juice, you'll want to use a little more lemon juice so that it will help the mixture have a little liquid to it. I really don't measure any of these ingredients out…I just kinda throw them in and taste it as I go.
I just put all of the ingredients in a bowl and mix with a spoon. I usually use the back side of the spoon to start mixing it...that way I can sorta mash the cheese into the cream cheese.
Then, I just spread it all over a tortilla and roll it up. I refrigerate overnight and then slice the next day. It works best if the tortillas are room temperature when you get ready to spread them mixture on them and roll them up.
Pumpkin Dip and Cinnamon Chips
Jennifer B (featured in the OSC cookbook)
Note:
This is part 1 in the series of recipes that Heather S used at her Thanksgiving shindig.
Pumpkin Dip
-1 container of small container of coolwhip (I used about ¾ of a large container so it would make more)
-1 tsp. cinnamon
-1 small can of solid pack pumpkin (pure pumpking)
-1 small package of vanilla or cheesecake instant pudding (I’ve used both and couldn’t tell a difference)
Combine pumpkin, cinnamon, and pudding. Mix well and fold in Cool Whip and chill. Serve with cinnamon chips, graham sticks, fruit, etc.
Cinnamon Chips
Jennifer B (featured in the OSC cookbook)
-Flour or Wheat tortillas
-Water or oil
-Cinnamon and Sugar
Preheat oven to 350°. Cut tortillas into triangles. Spray lightly with water or oil (I used water). Arrange on baking sheet. Sprinkle with sugar (I have also used ‘sugar in the raw’ for a larger sugar crystal) and cinnamon. Bake for about 15 minutes.
Note:
This is part 1 in the series of recipes that Heather S used at her Thanksgiving shindig.
Pumpkin Dip
-1 container of small container of coolwhip (I used about ¾ of a large container so it would make more)
-1 tsp. cinnamon
-1 small can of solid pack pumpkin (pure pumpking)
-1 small package of vanilla or cheesecake instant pudding (I’ve used both and couldn’t tell a difference)
Combine pumpkin, cinnamon, and pudding. Mix well and fold in Cool Whip and chill. Serve with cinnamon chips, graham sticks, fruit, etc.
Cinnamon Chips
Jennifer B (featured in the OSC cookbook)
-Flour or Wheat tortillas
-Water or oil
-Cinnamon and Sugar
Preheat oven to 350°. Cut tortillas into triangles. Spray lightly with water or oil (I used water). Arrange on baking sheet. Sprinkle with sugar (I have also used ‘sugar in the raw’ for a larger sugar crystal) and cinnamon. Bake for about 15 minutes.
Thanksgiving recipes
Heather S recently sent me many, if not all, of the recipes she used for her Thanksgiving shindig. Some of them you will find in the OSC cookbook, and I'll indicate that for those that she drew attention to in her e-mail. If I post any that are in the cookbook but may not be indicated as such, feel free to let me know. It's almost a month, late, I know, but better late than never, right? :) Anyway, I will post them in a series, so that I can classify them, thereby allowing you to find them more easily. Hope everyone is having a wonderful holiday season!
Melissa G :)
Melissa G :)
13 December 2008
Spiced Pumpkin Waffles
Melissa G
I just made these this morning, and they were pretty good. I got the recipe from:
http://www.delish.com/recipefinder/spiced-pumpkin-waffles-3827?kw=ist
Ingredients
- 2 1/2 cup(s) all-purpose flour
- 1 tablespoon(s) baking powder
- 2 teaspoon(s) cinnamon
- 1 teaspoon(s) ginger
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) fresh-ground nutmeg
- 1/4 teaspoon(s) cloves
- 4 large eggs
- 2 cup(s) buttermilk
- 1 cup(s) pumpkin purée
- 1/2 cup(s) dark brown sugar
- 1/4 cup(s) (1/2 stick) unsalted butter, melted
- 1 teaspoon(s) pure vanilla extract
Directions
- 1. Preheat a waffle iron. Combine the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves in a large bowl and set aside.
- 2. Whisk together the eggs, buttermilk, pumpkin purée, sugar, butter, and vanilla in another large bowl until smooth. While whisking, add the flour mixture and blend until smooth.
- 3. Generously coat the waffle iron with vegetable oil and cook the batter in the waffle iron as recommended in the manufacturer's instructions. Repeat with remaining batter.
10 December 2008
Chocolate Mint Cookies
Melissa G
Taken from: http://allrecipes.com/Recipe/Chocolate-Mint-Cookies-I/Detail.aspx
INGREDIENTS
Taken from: http://allrecipes.com/Recipe/Chocolate-Mint-Cookies-I/Detail.aspx
INGREDIENTS 
- 3/4 cup butter
- 1 1/2 cups packed brown sugar
- 2 tablespoons water
- 2 cups semisweet chocolate chips
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 36 chocolate mint wafer candies
DIRECTIONS
- In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
- At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!
Caramel Shortbread Squares
Melissa GTaken from: http://allrecipes.com/Recipe/Caramel-Shortbread-Squares/Detail.aspx
INGREDIENTS
Taken from: http://allrecipes.com/Recipe/Caramel-Shortbread-Squares/Detail.aspx
INGREDIENTS 
- 2/3 cup butter, softened
- 1/4 cup white sugar
- 1 1/4 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup packed light brown sugar
- 2 tablespoons light corn syrup
- 1/2 cup sweetened condensed milk
- 1 1/4 cups milk chocolate chips
DIRECTIONS
- Preheat oven to 350 degrees F (175 C).
- In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
- In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
- Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.
Creamy Eggnog Fudge
Kristin G
2 cups white sugar
3/4 cup butter
2/3 cup eggnog
2 tsp. nutmeg
1 tsp. cinnamon
12 oz. white chocolate, chopped (I used Baker's chocolate)
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla extract
1/4 cup chopped walnuts (optional)
1. Line a 9 inch square pan with aluminum foil and set aside
2. Combine sugar, butter, eggnog, nutmeg, and cinnamon in a large saucepan. Bring to a boil, stirring constantly.
3. Using a candy thermometer, heat mixture to 235 degrees F, or until a small amount of syrup dropped into cold water forms a soft ball.
4. Remove the pan from the heat and stir in the white chocolate pieces, marshmallow cream, vanilla, and nuts. Stir the mixture until fluffy and it starts to lose its gloss. Spoon into the prepared pan, spreading evenly. Cool completely, then lift it out of the pan by the aluminum foil and cut into small squares.
2 cups white sugar
3/4 cup butter
2/3 cup eggnog
2 tsp. nutmeg
1 tsp. cinnamon
12 oz. white chocolate, chopped (I used Baker's chocolate)
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla extract
1/4 cup chopped walnuts (optional)
1. Line a 9 inch square pan with aluminum foil and set aside
2. Combine sugar, butter, eggnog, nutmeg, and cinnamon in a large saucepan. Bring to a boil, stirring constantly.
3. Using a candy thermometer, heat mixture to 235 degrees F, or until a small amount of syrup dropped into cold water forms a soft ball.
4. Remove the pan from the heat and stir in the white chocolate pieces, marshmallow cream, vanilla, and nuts. Stir the mixture until fluffy and it starts to lose its gloss. Spoon into the prepared pan, spreading evenly. Cool completely, then lift it out of the pan by the aluminum foil and cut into small squares.
December Cookie Exchange pics, the last and final part
See above some husbands enjoying the spoils of our little cookie exchange. :D
December Cookie Exchange pics, part 1
View my mad photographic skills. J/k :D The picture above was actually me demonstrating the worst timing. :D
Thank you
I want to send out a thank you to all of you for being patient with me and my tendency, of late, to be behind on my posts. I'm getting caught up, I promise. :)
I also want to thank Michelle and Kristie for graciously hosting us in November and December in their beautiful homes.
Finally, I want to thank all of those who attended in November and December. I don't know about you guys, but I had a wonderful time, and I hope ya'll did, too. :)
I also want to thank Michelle and Kristie for graciously hosting us in November and December in their beautiful homes.
Finally, I want to thank all of those who attended in November and December. I don't know about you guys, but I had a wonderful time, and I hope ya'll did, too. :)
07 December 2008
Peanut Butter Blossoms
submitted by Eileen C
Peanut Butter Blossoms are one of my favorite christmas cookie recipes. I followed the recipe exactly. For the shortening I always use butter flavor shortening. In Utah these took 10 minutes to bake, and then I do what my grandmother always did by sticking the hershey's kisses on the cookies and popping them in the oven for an additional minute. Let cool on a rack.
29 November 2008
Turkey Tetrazzini
from Laura T (also in the OSC Cookbook)
this was Cooking Club's favorite recipe for November
TURKEY TETRAZZINI
3/4 box spaghetti noodles or Mostaccioli
5 c. chicken broth
1 med. onion, chopped
1/2 c. celery, chopped
6 T. butter
4 c. cooked turkey
2 cans cream of chicken soup
1 pinch nutmeg
1 pinch paprika
1 tsp. lemon juice
salt and pepper to taste
parmesan cheese
Cook noodles in chicken broth, according to package. Sauté onion and celery in
butter, until tender, and add remaining ingredients. Sprinkle Parmesan cheese on top. Bake at 350° for 30 to 45 minutes.
this was Cooking Club's favorite recipe for November
TURKEY TETRAZZINI
3/4 box spaghetti noodles or Mostaccioli
5 c. chicken broth
1 med. onion, chopped
1/2 c. celery, chopped
6 T. butter
4 c. cooked turkey
2 cans cream of chicken soup
1 pinch nutmeg
1 pinch paprika
1 tsp. lemon juice
salt and pepper to taste
parmesan cheese
Cook noodles in chicken broth, according to package. Sauté onion and celery in
butter, until tender, and add remaining ingredients. Sprinkle Parmesan cheese on top. Bake at 350° for 30 to 45 minutes.
24 November 2008
Oreo Pudding Dessert
Oreo Pudding Dessert
Heather S
1 small package of vanilla pudding
2 cups milk
1 carton coolwhip (I usually use most of a large container)
1 package of oreos
Mix pudding and milk with a whisk for two minutes. Add thawed coolwhip. Crush about 15-20 oreos and mix in. Refrigerate for a couple of hours. You can use whole oreos to decorate the top, once it's chilled.
Heather S
1 small package of vanilla pudding
2 cups milk
1 carton coolwhip (I usually use most of a large container)
1 package of oreos
Mix pudding and milk with a whisk for two minutes. Add thawed coolwhip. Crush about 15-20 oreos and mix in. Refrigerate for a couple of hours. You can use whole oreos to decorate the top, once it's chilled.
20 November 2008
Chicken and Cheese Enchiladas
Jennifer B
1 medium onion, chopped
1 red pepper, chopped
2 tablespoons margarine
1½ cups cooked chicken, shredded
1 jar picante sauce (I use a bit more)
3 ounces cream cheese
1½ teaspoons ground cumin
2 cups Cheddar cheese, shredded
8 flour tortillas
Heat oven to 350 degrees. Cook and stir onion and red pepper in margarine in large skillet until tender. Stir in chicken, ¼ cup picante sauce (this is where I usually use more about ½ cup), cream cheese and cumin; cook until thoroughly heated. Stir in 1 cup cheese. Put ⅓ cup mixture in center of each tortilla, and roll up. Place seam-side down in 12 X 7 inch baking dish. Top with remaining picante sauce and cheese. Yield: 4 to 6 servings. Preparation time: 10 minutes. Cooking time: 15 minutes.
1 medium onion, chopped
1 red pepper, chopped
2 tablespoons margarine
1½ cups cooked chicken, shredded
1 jar picante sauce (I use a bit more)
3 ounces cream cheese
1½ teaspoons ground cumin
2 cups Cheddar cheese, shredded
8 flour tortillas
Heat oven to 350 degrees. Cook and stir onion and red pepper in margarine in large skillet until tender. Stir in chicken, ¼ cup picante sauce (this is where I usually use more about ½ cup), cream cheese and cumin; cook until thoroughly heated. Stir in 1 cup cheese. Put ⅓ cup mixture in center of each tortilla, and roll up. Place seam-side down in 12 X 7 inch baking dish. Top with remaining picante sauce and cheese. Yield: 4 to 6 servings. Preparation time: 10 minutes. Cooking time: 15 minutes.
18 November 2008
Leftover Chicken and Rice with Red Curry and Turmeric
From Terri
Start with leftover cooked chicken. Using a frying pan, give it a once-over with olive oil spray, and add a dash of Red Curry and Turmeric. Then add this to any previously cooked rice dish that you have heated in the microwave oven. For this dish tonight I used a country rice medley, and then I added more Red Curry and Turmeric, to taste. I usually use about a few pinches of Red Curry and about 1-1/2 tsp. of Turmeric. If it is dry, then add a bit of olive oil or butter. When you are done with this quick meal, you will have a dinner that is dramatically different than the left over(s) you started with. Most won't recognize it as the dish it once was, and it will be memorable.
As alternatives, you can use regular curry, add salt and pepper or add a dash of ginger if you like.
Start with leftover cooked chicken. Using a frying pan, give it a once-over with olive oil spray, and add a dash of Red Curry and Turmeric. Then add this to any previously cooked rice dish that you have heated in the microwave oven. For this dish tonight I used a country rice medley, and then I added more Red Curry and Turmeric, to taste. I usually use about a few pinches of Red Curry and about 1-1/2 tsp. of Turmeric. If it is dry, then add a bit of olive oil or butter. When you are done with this quick meal, you will have a dinner that is dramatically different than the left over(s) you started with. Most won't recognize it as the dish it once was, and it will be memorable.
As alternatives, you can use regular curry, add salt and pepper or add a dash of ginger if you like.
Pumpkin-Potato Gnocchi and Fresh Tomato-Sage Sauce
Melissa G
The gnocchi comes from http://www.delish.com/recipefinder/pumpkin-potato-gnocchi-2440, and the sauce comes from http://www.goodhousekeeping.com/recipefinder/fresh-tomato-sage-sauce-2040.
Fresh Tomato-Sage Sauce
Ingredients
The gnocchi comes from http://www.delish.com/recipefinder/pumpkin-potato-gnocchi-2440, and the sauce comes from http://www.goodhousekeeping.com/recipefinder/fresh-tomato-sage-sauce-2040.
Pumpkin-Potato Gnocchi
Ingredients
- 1 pound(s) all-purpose potatoes, peeled and cut into 2-inch chunks
- 8 ounce(s) (1 cup) solid-pack pumpkin
- 1 teaspoon(s) salt
- 1/8 teaspoon(s) ground nutmeg
- 1 3/4 cup(s) all-purpose flour
- Fresh Tomato Sage Sauce or melted butter
- Sage leaves for garnish
Directions
- 1. In 2-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low, cover and simmer 15 to 20 minutes until potatoes are very tender. Drain potatoes very well.
- 2. In large bowl, with potato masher, mash potatoes until very smooth. Add pumpkin, salt, and nutmeg, and mash until blended. With wooden spoon, stir in flour until dough almost comes together. With hands, gently press dough into a ball. Divide dough in half.
- 3. On floured surface, with floured hands, gently knead each dough half to a smooth, soft dough. Divide each half into 6 pieces. Working with 1 piece of dough at a time, roll into a rope, about 3/4 inch in diameter. Then, cut rope crosswise into 1-inch pieces (gnocchi). Place gnocchi in lightly floured jelly-roll pan. Repeat rolling, cutting, and placing gnocchi in jelly-roll pan with remaining pieces of dough.
- 4. In 5-quart saucepot over high heat, heat 4 quarts water to boiling. Using pancake turner, transfer gnocchi, one-third at a time, to boiling water. As soon as gnocchi float, with slotted spoon, carefully lift gnocchi from water, blotting bottom of slotted spoon with paper towels to remove excess water, and place on warm platter. Repeat with remaining gnocchi.
- 5. Serve gnocchi with Fresh Tomato Sage Sauce or melted butter. Garnish with sage leaves if you like.
Fresh Tomato-Sage Sauce
Ingredients
| 2 pound(s) | ripe plum tomatoes |
| 1 tablespoon(s) | olive oil |
| 1 small | onion, finely chopped |
| 1/2 teaspoon(s) | salt |
| 3 tablespoon(s) | butter |
| 1 tablespoon(s) | chopped fresh sage |
Directions
- Peel and coarsely chop tomatoes.
- In 10-inch skillet over medium heat, in 1 tablespoon hot olive oil, cook onion until golden. Add salt and tomatoes with their juice; over high heat, heat to boiling.
- Reduce heat to low; cover and simmer 15 minutes, stirring and mashing tomatoes with spoon occasionally. Stir in butter and sage.
17 November 2008
Anderson's Chicken Salad
Eileen C says "This recipe came from Michelle's Langley OSC Cookbook, and would be just as good with leftover turkey instead of chicken."
6 c white meat chicken, cooked & chopped (I used equivalent amount canned chicken)
1 head celery, chopped (I omitted)
1 c pecans, chopped
1 large white onion, chopped
1 1/2 c craisins
1/4 c whole grain mustard
1 1/2 c mayo
1 T thyme
1 T dill
1 T garlic salt
1/2 tsp white pepper
1/2 tsp nutmeg
1 tsp sea salt
Combine everything in a large bowl and mix well. Serve over lettuce leaves or in croissants as a sandwich. Also good with crackers. Make 6-8 servings (I think it makes more like 10-12 servings.)
6 c white meat chicken, cooked & chopped (I used equivalent amount canned chicken)
1 head celery, chopped (I omitted)
1 c pecans, chopped
1 large white onion, chopped
1 1/2 c craisins
1/4 c whole grain mustard
1 1/2 c mayo
1 T thyme
1 T dill
1 T garlic salt
1/2 tsp white pepper
1/2 tsp nutmeg
1 tsp sea salt
Combine everything in a large bowl and mix well. Serve over lettuce leaves or in croissants as a sandwich. Also good with crackers. Make 6-8 servings (I think it makes more like 10-12 servings.)
Tortilla Soup
Tortilla Soup
Tiffany O'Sheal
1 can fat free refried beans (16 oz)
1 can black beans (15 oz) rinsed and drained
1 can chicken broth (14 oz) (can also use water and bouillon)
1 1/2 c. frozen corn (can use canned)
3/4 c. chunky salsa (can use any spicyness, depending on what you like, I used Medium)
3/4 c. cubed chicken breasts
1/2 c. water
2 c. shredded cheese, divided
Bring beans, broth, corn, salsa, chicken, and water to a boil. Add 1 c. cheese. Cook until melted. Top with cheese, sour cream, and corn tortilla chips. This is something you could easily cook in a crock pot as well!
I was going to bring this soup to Cooking Club...in fact...I was on my way there when a car slammed on brakes in front of me and I had to choose whether to save my soup or save the car...well, I chose the car...sorry! :) So the soup ended up on the floor of my car...so I'll bring it for January!
Tiffany O'Sheal
1 can fat free refried beans (16 oz)
1 can black beans (15 oz) rinsed and drained
1 can chicken broth (14 oz) (can also use water and bouillon)
1 1/2 c. frozen corn (can use canned)
3/4 c. chunky salsa (can use any spicyness, depending on what you like, I used Medium)
3/4 c. cubed chicken breasts
1/2 c. water
2 c. shredded cheese, divided
Bring beans, broth, corn, salsa, chicken, and water to a boil. Add 1 c. cheese. Cook until melted. Top with cheese, sour cream, and corn tortilla chips. This is something you could easily cook in a crock pot as well!
I was going to bring this soup to Cooking Club...in fact...I was on my way there when a car slammed on brakes in front of me and I had to choose whether to save my soup or save the car...well, I chose the car...sorry! :) So the soup ended up on the floor of my car...so I'll bring it for January!
Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins
Tiffany O'Sheal
1 c. pureed pumpkin, canned is okay (can put another 1/2 c. in if you really like pumpkin!)
3 eggs
2 c. sugar
1/4 c. vegetable oil
1/2 c. unsweetened applesauce
2 1/2 c. flour
3/8 tsp. baking powder
3/4 tsp. salt
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 c. semisweet chocolate chips (more if you really like chocolate!)
Preheat oven to 325. Blend the pumpkin, eggs, sugar, oil, and applesauce in a mixer until smooth. In a separate bowl, mix the flour, baking powder and soda, salt and spices until everything is blended. Blend the flour mixture into the pumpkin, just until the flour disappears. Do no overmix. Stir in the chocolate chips. Spoon the mixture into 24 muffin ups, or a loaf pan. If you are making muffins, it will take them about 20 min to bake and a loaf of bread will take about 40-50 min.
Tiffany O'Sheal
1 c. pureed pumpkin, canned is okay (can put another 1/2 c. in if you really like pumpkin!)
3 eggs
2 c. sugar
1/4 c. vegetable oil
1/2 c. unsweetened applesauce
2 1/2 c. flour
3/8 tsp. baking powder
3/4 tsp. salt
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 c. semisweet chocolate chips (more if you really like chocolate!)
Preheat oven to 325. Blend the pumpkin, eggs, sugar, oil, and applesauce in a mixer until smooth. In a separate bowl, mix the flour, baking powder and soda, salt and spices until everything is blended. Blend the flour mixture into the pumpkin, just until the flour disappears. Do no overmix. Stir in the chocolate chips. Spoon the mixture into 24 muffin ups, or a loaf pan. If you are making muffins, it will take them about 20 min to bake and a loaf of bread will take about 40-50 min.
28 October 2008
October Cooking Club Pics Part 3 (last one, I swear!) :D
Mingling and checking out tasty dishes before dinner :)
Apple Raisin Betty
Christy B
Ingredients
Butter-flavored cooking spray
2-21oz cans apple pie filling
1 tsp. ground cinnamon
3 packets instant oatmeal with raisins & spice, divided
6 T. butter, divided
Directions
Preheat oven to 375. Spray a 9 X 13 inch casserole dish with butter-flavored cooking spray.
Spread half of the apple pie filling in the bottom of the casserole dish. Sprinkle with the cinnamon and 1 1/2 packets of oatmeal. Dot with half the butter. Repeat with remaining ingredients.
Cover with foil and bake for about 1 hour. Remove from oven and let sit for 5 minutes before serving.
Ingredients
Butter-flavored cooking spray
2-21oz cans apple pie filling
1 tsp. ground cinnamon
3 packets instant oatmeal with raisins & spice, divided
6 T. butter, divided
Directions
Preheat oven to 375. Spray a 9 X 13 inch casserole dish with butter-flavored cooking spray.
Spread half of the apple pie filling in the bottom of the casserole dish. Sprinkle with the cinnamon and 1 1/2 packets of oatmeal. Dot with half the butter. Repeat with remaining ingredients.
Cover with foil and bake for about 1 hour. Remove from oven and let sit for 5 minutes before serving.
Turkey Sloppy Joes
Amanda M
Ingredients
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 1 package, 1 1/3 pounds, ground turkey breast or lean ground turkey
* 1/2 red onion
* 1/2 red bell pepper
* 1 tablespoon grill seasoning blend (recommended: McCormick Montreal Grill Seasoning or Mrs. Dash seasoning for poultry)
* 2 tablespoons brown sugar
* 1 tablespoon Worcestershire sauce
* 1 cup tomato sauce,( 8- ounce) can
* 4 crusty sandwich rolls, split
Directions
Add some extra-virgin olive oil, 2 turns of the pan heated to medium in a nice, slow stream. Add the ground turkey to the pan. Break the turkey up with a big wooden spoon as it starts to cook.
You need half a red onion chopped up into small pieces. Pull the seeds, white membrane and the top out of a half red bell pepper, and chop that up into small pieces, too. Add the veggies to the cooking meat, and stir it all together.
Next, mix in a small bowl: grill seasoning blend, brown sugar, Worcestershire sauce and the tomato sauce. This will make your special sauce. When all the ingredients are combined, pour the sauce evenly over the meat and stir everything together really well. Turn the heat down to simmer, and cook the sloppy mixture for 10 minutes. Blow on a spoonful until cool, and taste it to see if you need to adjust the seasoning. Serve on buns.
Ingredients
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 1 package, 1 1/3 pounds, ground turkey breast or lean ground turkey
* 1/2 red onion
* 1/2 red bell pepper
* 1 tablespoon grill seasoning blend (recommended: McCormick Montreal Grill Seasoning or Mrs. Dash seasoning for poultry)
* 2 tablespoons brown sugar
* 1 tablespoon Worcestershire sauce
* 1 cup tomato sauce,( 8- ounce) can
* 4 crusty sandwich rolls, split
Directions
Add some extra-virgin olive oil, 2 turns of the pan heated to medium in a nice, slow stream. Add the ground turkey to the pan. Break the turkey up with a big wooden spoon as it starts to cook.
You need half a red onion chopped up into small pieces. Pull the seeds, white membrane and the top out of a half red bell pepper, and chop that up into small pieces, too. Add the veggies to the cooking meat, and stir it all together.
Next, mix in a small bowl: grill seasoning blend, brown sugar, Worcestershire sauce and the tomato sauce. This will make your special sauce. When all the ingredients are combined, pour the sauce evenly over the meat and stir everything together really well. Turn the heat down to simmer, and cook the sloppy mixture for 10 minutes. Blow on a spoonful until cool, and taste it to see if you need to adjust the seasoning. Serve on buns.
23 October 2008
Peanut Butter Pie
Peanut Butter Pie
Tiffany O'Sheal
1/3 c. smooth peanut butter
3/4 c. confectioners sugar
3 c. milk
1/4 c. cornstarch
1/2 c. granulated sugar (I used Splenda and it turned out fine, just a little less sweet)
1/4 tsp. salt
3 egg yolks
2 Tbsp. butter
1 tsp. vanilla extract
1 (9-inch) baked pie shell (make it yourself or get a freezer crust and then bake)
1 (8oz.) container whipped cream (I used the Fat-Free
In a small bowl, combine peanut butter and confectioner's sugar until crumbly; set aside. In a medium saucepan, combine the milk, cornstarch, granulated sugar, and salt. Stir in egg yolks. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil; boil for 1 minute, then remove from heat. Stir in butter and vanilla. Place plastic wrap on the surface of the cream filling in the pan and set aside to cool. Spread 2/3 c. of the peanut butter crums in the baked and cooled pie shell, covering the bottom and sides of the shell. Pour cream filling over the crumbs. Place plastic wrap on the surface of the cream filing in the crust and chill thoroughly. Spread on whipped cream and sprinkle with the remaining peaunt butter crumbs. Refrigerate until serving.
Note...I made the main part of the pie the night before and then did the whipped cream and peanut butter crumbs right before leaving.
Tiffany O'Sheal
1/3 c. smooth peanut butter
3/4 c. confectioners sugar
3 c. milk
1/4 c. cornstarch
1/2 c. granulated sugar (I used Splenda and it turned out fine, just a little less sweet)
1/4 tsp. salt
3 egg yolks
2 Tbsp. butter
1 tsp. vanilla extract
1 (9-inch) baked pie shell (make it yourself or get a freezer crust and then bake)
1 (8oz.) container whipped cream (I used the Fat-Free
In a small bowl, combine peanut butter and confectioner's sugar until crumbly; set aside. In a medium saucepan, combine the milk, cornstarch, granulated sugar, and salt. Stir in egg yolks. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil; boil for 1 minute, then remove from heat. Stir in butter and vanilla. Place plastic wrap on the surface of the cream filling in the pan and set aside to cool. Spread 2/3 c. of the peanut butter crums in the baked and cooled pie shell, covering the bottom and sides of the shell. Pour cream filling over the crumbs. Place plastic wrap on the surface of the cream filing in the crust and chill thoroughly. Spread on whipped cream and sprinkle with the remaining peaunt butter crumbs. Refrigerate until serving.
Note...I made the main part of the pie the night before and then did the whipped cream and peanut butter crumbs right before leaving.
Caramel Corn
Oven Made Caramel Corn
Tiffany O'Sheal
5 to 6 qt. popped corn
2 c. brown sugar
1 c. butter or margarine (I usually use a little less)
1/2 c. light corn syrup
1/2 tsp. salt
1/2 tsp. baking soda
Preheat oven to 225 degrees. Spread freshly popped corn in a large, shallow sheet pan (jelly roll pans work great). Combine butter, brown sugar, corn syrup, and salt into a 2 quart saucepan. Place over medium heat, stirring until sugar dissolves. Continue to boil to the firm-ball stage (about 248 degrees) (about 5-10 min). Remove from heat and stir in baking soda. Syrup will foam. Pour hot caramel mixture over popped corn in a fine stream. Stir to mix well. Put mixture in oven for about 45-60 minutes, stirring every 15 minutes until you are able to coat most of the popcorn. Cool and serve or store.
Tiffany O'Sheal
5 to 6 qt. popped corn
2 c. brown sugar
1 c. butter or margarine (I usually use a little less)
1/2 c. light corn syrup
1/2 tsp. salt
1/2 tsp. baking soda
Preheat oven to 225 degrees. Spread freshly popped corn in a large, shallow sheet pan (jelly roll pans work great). Combine butter, brown sugar, corn syrup, and salt into a 2 quart saucepan. Place over medium heat, stirring until sugar dissolves. Continue to boil to the firm-ball stage (about 248 degrees) (about 5-10 min). Remove from heat and stir in baking soda. Syrup will foam. Pour hot caramel mixture over popped corn in a fine stream. Stir to mix well. Put mixture in oven for about 45-60 minutes, stirring every 15 minutes until you are able to coat most of the popcorn. Cool and serve or store.
Puppy Chow
Puppy Chow
Heather S
1 Box Crispix Cereal (12.3 oz)
1 package chocolate chips (12 oz)
1 stick margarine or butter (1/2 cup)
1 cup peanut butter (plain)
1 box powdered sugar (2-3 cups)
In a microwavable bowl melt the chocolate chips, butter, and peanut butter. In another bowl with a lid, pour the cereal. Pour the melted mixture over the cereal to coat. With the lid on the container, shake well until all cereal is coated in chocolate chip mixture. In another bowl with lid pour the powdered sugar and the coated cereal. Seal container and shake until the cereal is coated with powdered sugar. Store in airtight container.
Heather S
1 Box Crispix Cereal (12.3 oz)
1 package chocolate chips (12 oz)
1 stick margarine or butter (1/2 cup)
1 cup peanut butter (plain)
1 box powdered sugar (2-3 cups)
In a microwavable bowl melt the chocolate chips, butter, and peanut butter. In another bowl with a lid, pour the cereal. Pour the melted mixture over the cereal to coat. With the lid on the container, shake well until all cereal is coated in chocolate chip mixture. In another bowl with lid pour the powdered sugar and the coated cereal. Seal container and shake until the cereal is coated with powdered sugar. Store in airtight container.
Frappe
Frappe
Heather S
5 1/2 c. water
1/4 c. INSTANT coffee (usually says instant coffee crystals...I use Folgers)
2/3 c. sugar
1 1/2 c. whipping cream (don't whip it though)
1 1/2 gallons vanilla ice-cream (I usually estimate this)
-Bring water to a boil.
-Stir in coffee and sugar
-Dissolve thoroughly
-Let cool
-Once mixture is completely cooled, add whipping cream.
-Pour in punch bowl and stir in ice-cream.
Notes:
I use a whisk to stir in the whipping cream and ice-cream. I usually let the ice-cream set out for 30 minutes to an hour before I'm ready to use it (or you can set it in the refrigerator for a few hours). Because most punch bowls won’t hold the entire recipe, you’ll want to split this in half and only work with half of the coffee mixture and half of the ice-cream at a time. When adding the ice-cream, you will have to work it pretty good with a whisk or spoon, because it takes quite a bit of mashing and stirring to get it into a liquid substance! :)
You can freeze the remainder and then thaw it when you're ready to use it at another time. I don't know how long it will keep, I haven't really kept it in the freezer for more than a couple of months, but it was fine then.
Heather S
5 1/2 c. water
1/4 c. INSTANT coffee (usually says instant coffee crystals...I use Folgers)
2/3 c. sugar
1 1/2 c. whipping cream (don't whip it though)
1 1/2 gallons vanilla ice-cream (I usually estimate this)
-Bring water to a boil.
-Stir in coffee and sugar
-Dissolve thoroughly
-Let cool
-Once mixture is completely cooled, add whipping cream.
-Pour in punch bowl and stir in ice-cream.
Notes:
I use a whisk to stir in the whipping cream and ice-cream. I usually let the ice-cream set out for 30 minutes to an hour before I'm ready to use it (or you can set it in the refrigerator for a few hours). Because most punch bowls won’t hold the entire recipe, you’ll want to split this in half and only work with half of the coffee mixture and half of the ice-cream at a time. When adding the ice-cream, you will have to work it pretty good with a whisk or spoon, because it takes quite a bit of mashing and stirring to get it into a liquid substance! :)
You can freeze the remainder and then thaw it when you're ready to use it at another time. I don't know how long it will keep, I haven't really kept it in the freezer for more than a couple of months, but it was fine then.
Mocha Truffles
Mocha Truffles
Heather S
1/4 cup whipping cream
3 tablespoons sugar
3 tablespoons butter
1-1/2 teaspoons powdered instant coffee
1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (I use semi-sweet chocolate chips)
1/2 teaspoon vanilla extract
Chopped nuts or HERSHEY'S SPECIAL DARK Chocolate, grated (I usually do some of both)
Instructions:
1. Combine whipping cream, sugar, butter and instant coffee in small saucepan. Cook over low heat, stirring constantly, just until mixture boils.
2. Remove from heat; immediately add chocolate chips. Stir until chips are melted and mixture is smooth when stirred; add vanilla. Pour into small bowl; refrigerate, stirring occasionally, until mixture begins to set. Cover; refrigerate several hours or overnight to allow mixture to ripen and harden.
3. Shape small amounts of mixture into 1-inch balls, working quickly to prevent melting; roll in nuts or chocolate. Cover; store in refrigerator. Serve cold. Makes about 16 truffles.
(I doubled the recipe for Cooking Club last night)
Heather S
1/4 cup whipping cream
3 tablespoons sugar
3 tablespoons butter
1-1/2 teaspoons powdered instant coffee
1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (I use semi-sweet chocolate chips)
1/2 teaspoon vanilla extract
Chopped nuts or HERSHEY'S SPECIAL DARK Chocolate, grated (I usually do some of both)
Instructions:
1. Combine whipping cream, sugar, butter and instant coffee in small saucepan. Cook over low heat, stirring constantly, just until mixture boils.
2. Remove from heat; immediately add chocolate chips. Stir until chips are melted and mixture is smooth when stirred; add vanilla. Pour into small bowl; refrigerate, stirring occasionally, until mixture begins to set. Cover; refrigerate several hours or overnight to allow mixture to ripen and harden.
3. Shape small amounts of mixture into 1-inch balls, working quickly to prevent melting; roll in nuts or chocolate. Cover; store in refrigerator. Serve cold. Makes about 16 truffles.
(I doubled the recipe for Cooking Club last night)
Sweet Potato Casserole
Sweet Potato Casserole
Heather S
-3 cups cooked and mashed sweet potatoes (yams)...(I usually do about 1 large sweet potato for every cup the recipe calls for)
-2 eggs
-stick of butter
-1/2 c. sugar
-1 t. vanilla
-Wrap sweet potatoes individually in foil. Place on a baking sheet (sometimes they leak, and you don't want that at the bottom of your oven!). Bake at 400 degrees for about 1.5 - 2 hours.
-Once the potatoes are finished baking, I let them cool for about 10-15 minutes. They are still really hot, but it helps melt the butter really good. I put the stick of butter in the bottom of my mixing bowl.
-Peel potatoes (cut ends of, cut a slit the length of the potato, and peel the skin off.)
-Place potatoes in mixing bowl, on top of stick of butter.
-Once butter is melted, mix all of the remaining ingredients in. Beat with a mixer on low-medium speed. It won't take long for the mixture to be creamy.
-Bake at 350 degrees for 30 minutes.
(This recipe calls for an 8x8 pan. However, I generally double the entire recipe and cook in approx. a 9x13 pan. If you do double this, you'll want to make sure to double the topping recipe also.)
Topping:
1 c. chopped pecans
1/3 c. flour
1/3 c. melted butter
1/2 c. brown sugar
Use mixer to mix all ingredients together. Sprinkle on top of sweet potato casserole and return to oven at 350 degrees for another 15 minutes.
Heather S
-3 cups cooked and mashed sweet potatoes (yams)...(I usually do about 1 large sweet potato for every cup the recipe calls for)
-2 eggs
-stick of butter
-1/2 c. sugar
-1 t. vanilla
-Wrap sweet potatoes individually in foil. Place on a baking sheet (sometimes they leak, and you don't want that at the bottom of your oven!). Bake at 400 degrees for about 1.5 - 2 hours.
-Once the potatoes are finished baking, I let them cool for about 10-15 minutes. They are still really hot, but it helps melt the butter really good. I put the stick of butter in the bottom of my mixing bowl.
-Peel potatoes (cut ends of, cut a slit the length of the potato, and peel the skin off.)
-Place potatoes in mixing bowl, on top of stick of butter.
-Once butter is melted, mix all of the remaining ingredients in. Beat with a mixer on low-medium speed. It won't take long for the mixture to be creamy.
-Bake at 350 degrees for 30 minutes.
(This recipe calls for an 8x8 pan. However, I generally double the entire recipe and cook in approx. a 9x13 pan. If you do double this, you'll want to make sure to double the topping recipe also.)
Topping:
1 c. chopped pecans
1/3 c. flour
1/3 c. melted butter
1/2 c. brown sugar
Use mixer to mix all ingredients together. Sprinkle on top of sweet potato casserole and return to oven at 350 degrees for another 15 minutes.
Thank you
Hey ladies,
I just want to thank everyone who came out tonight for Cooking Club. It was a blast! I also want to thank Heather for graciously hosting this month. For those of you who weren't able to come, hope to see you next time, and for those of you who did, keep the recipes coming. Hope everyone had a good evening, regardless.
Melissa :)
I just want to thank everyone who came out tonight for Cooking Club. It was a blast! I also want to thank Heather for graciously hosting this month. For those of you who weren't able to come, hope to see you next time, and for those of you who did, keep the recipes coming. Hope everyone had a good evening, regardless.
Melissa :)
Melissa's Crockpot Beef Stew Recipe
Hey guys,
This is a variation on a recipe I sort of made up, but it's a great comfort food, keeping me warm in the fall, when it slowly gets colder outside. :)
Beef Stew
Melissa G
NOTE: This recipe uses a large crockpot. If a small crockpot is desired, roughly half the ingredients will do.
27 oz. of canned beef (this, the beef, came from my husband's grandpa, who is a farmer, so you might not find this exact amount in stores, but something close to it would work)
1 tree of broccoli (I don't know the correct terminology here, sorry about that! :-D)
2 potatoes, chopped
1 carrot, chopped
1 sm. tomato, chopped
2-14 oz. cans beef broth
1-14 1/2 oz. can green beans
1-15.25 oz. can whole kernel sweet corn
1 can of water (using corn can)
Mix all ingredients, adding or removing vegetables to taste. Cook on low for 8 hours, or set crockpot on high for 4 hours, stirring about once an hour.
This is a variation on a recipe I sort of made up, but it's a great comfort food, keeping me warm in the fall, when it slowly gets colder outside. :)
Beef Stew
Melissa G
NOTE: This recipe uses a large crockpot. If a small crockpot is desired, roughly half the ingredients will do.
27 oz. of canned beef (this, the beef, came from my husband's grandpa, who is a farmer, so you might not find this exact amount in stores, but something close to it would work)
1 tree of broccoli (I don't know the correct terminology here, sorry about that! :-D)
2 potatoes, chopped
1 carrot, chopped
1 sm. tomato, chopped
2-14 oz. cans beef broth
1-14 1/2 oz. can green beans
1-15.25 oz. can whole kernel sweet corn
1 can of water (using corn can)
Mix all ingredients, adding or removing vegetables to taste. Cook on low for 8 hours, or set crockpot on high for 4 hours, stirring about once an hour.
Chicken Wing Dip
The first few recipes from tonight's Cooking Club meeting have trickled in, so here they are:
Chicken Wing Dip
Eileen
2 (8 oz) pkgs cream cheese, softened
3/4 c cayenne pepper sauce such as Frank's RedHot, more or less to taste
1 c creamy blue cheese dressing OR ranch dressing
1 (9.75 oz) can premium chunk chicken breast in water
1 c shredded cheddar
Preheat oven to 350. Using a mixer, mix cream cheese and cayenne pepper sauce until well blended. Add blue cheese or ranch dressing and mix well. Using a spoon or spatula, add chicken, making sure to drain chicken before it is added, and cheddar cheese, and mix well mashing up the chunks of chicken as you mix. Spread in a 9x13 baking dish. Bake for 30 minutes. Serve hot with chips such as nacho chips or Fritos scoops. Makes 12-14 appetizer servings.
*Blue cheese dressing recommended brand: Litehouse Original Bleu Cheese Dressing & Dip (usually found in the refrigerated produce section)
*Ranch dressing recommended brand: Hidden Valley The Original Ranch Salad & Seasoning Mix packet, prepared according to package directions. (found in the salad dressing aisle)
Eileen says of this recipe that it is "a good football food, and therefore, it is one of her fall favorites."
Chicken Wing Dip
Eileen
2 (8 oz) pkgs cream cheese, softened
3/4 c cayenne pepper sauce such as Frank's RedHot, more or less to taste
1 c creamy blue cheese dressing OR ranch dressing
1 (9.75 oz) can premium chunk chicken breast in water
1 c shredded cheddar
Preheat oven to 350. Using a mixer, mix cream cheese and cayenne pepper sauce until well blended. Add blue cheese or ranch dressing and mix well. Using a spoon or spatula, add chicken, making sure to drain chicken before it is added, and cheddar cheese, and mix well mashing up the chunks of chicken as you mix. Spread in a 9x13 baking dish. Bake for 30 minutes. Serve hot with chips such as nacho chips or Fritos scoops. Makes 12-14 appetizer servings.
*Blue cheese dressing recommended brand: Litehouse Original Bleu Cheese Dressing & Dip (usually found in the refrigerated produce section)
*Ranch dressing recommended brand: Hidden Valley The Original Ranch Salad & Seasoning Mix packet, prepared according to package directions. (found in the salad dressing aisle)
Eileen says of this recipe that it is "a good football food, and therefore, it is one of her fall favorites."
22 October 2008
Welcome!
Welcome to the HOSC Cooking Club Blog. We'll attempt to get pictures and recipes up for everything that our members make for our monthly gatherings. Enjoy!
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