Mingling and checking out tasty dishes before dinner :)
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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