Hill OSC Cooking Club

September Potluck Club

2011-10-04T09:35:00.003-06:00

It's ALIVE! Yes, the potluck club blog is back in business. Please excuse my long absence, I've been a very naughty blogger. We started the 2011-2012 HOSC season with a September potluck club meeting at my house. I opted for no theme and let everyone choose willy-nilly. We had a fun time and ate some delicious food.

Overnight French Toast

prepared by Jenn H.

1 1/2 cups firmly packed brown sugar
3/4 cup butter
1/4 cup plus 2 Tablespoons light corn syrup
1 - 10 oz loaf French bread - sliced into 1-1/2-inch thick slices
4 large eggs
2-1/2 cups milk
1 Tablespoon vanilla extract
1/4 teaspoon salt
3 Tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
1/4 cup butter - melted

Stir together first 3 ingredients in a medium saucepan over medium heat, cook stirring constantly, 5 minutes or until mixture is bubbly. Pour mixture evenly into a lightly greased 13 x 9 baking dish. Arrange bread slices over syrup.

Whisk together eggs, milk, vanilla, and salt; gradually pour over bread slices using all of the egg mixture (may seem like too much, but it isn’t). Cover and chill at least 8 hours or overnight.

Stir together granulated sugar and cinnamon; sprinkle evenly over bread. Drizzle evenly with 1/4 cup melted butter. Bake at 350º for 45 to 50 minutes or until golden and bubbly. Let stand 10 minutes before serving.

Serve with bacon or sausage to complement the sweet flavor and custard-like texture. No need for additional syrup as this recipe makes its own.

Chunky Vegetarian Chili

prepared by Kristin

Pumpkin Chocolate Chip Cookies

prepared by Kristin

NOTE: Kristin added 1 additional tsp of nutmeg.

Slow-Cooker Triple Chocolate Brownies

2011-02-22T15:51:00.003-07:00

I will also be bringing this one. My 'experiment' is that I used mint chocolate chips rather than plain chocolate chips and rather than bittersweet chocolate. I haven't tried it yet, but I bet it will be pretty good. It sure looks good in the crock pot. :)
Oh yeah, I also used margarine instead of butter, since that's what I had on hand.

Melissa G

Taken from: http://www.marthastewart.com/recipe/slow-cooker-triple-chocolate-brownies?backto=true&backtourl=/photogallery/slow-cooker-recipes

Ingredients

Makes 14

Nonstick cooking spray
1 1/4 cups all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, cut into pieces
8 ounces bittersweet chocolate, chopped
1 cup sugar
3 large eggs, lightly beaten
1 cup walnut halves, coarsely chopped
1 cup semisweet chocolate chips (6 ounces)

Directions

Lightly coat a 5-quart slow-cooker insert with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl, whisk together flour, cocoa, baking powder, and salt.
Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir in eggs. Add flour mixture, walnuts, and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top.
Cover and cook on low, 3 1/2 hours. Uncover and cook 30 minutes. Remove insert from slow cooker and run a knife around edge to loosen brownies. Let cool completely in insert on a wire rack, about 2 hours. Turn out onto a work surface and cut into 14 brownies. (Store in an airtight container, up to 2 days.)

Quick and Easy Molasses Cookies

2011-02-22T15:48:00.001-07:00

This is what I'm bringing tonight. My 'experimental part' is that I ran out of granulated sugar, so I used light brown sugar. Also, I used about half the molasses, because I also ran out of it. However, I taste tested, and they were still pretty good. Angelina approved, too. :D

Melissa G

Taken from: http://www.cooks.com/rec/view/0,1941,152175-243204,00.html

QUICK AND EASY MOLASSES COOKIES

12 tbsp. sweet butter
1 c. sugar
1/4 c. molasses
1 egg
1 3/4 c. unbleached all purpose flour
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. baking soda

Melt butter. Add sugar and molasses, mixing thoroughly. Lightly beat egg and add to butter mixture. Sift dry ingredients and add to first mixture mix well; batter will be set. Put a sheet of aluminum foil on cookie sheet. Drop tablespoons of batter on foil, leaving 3 inches between the cookies. Bake 8 to 10 minutes at 350 degrees or until cookies start to darken. Remove from oven while soft. Let cool on foil. These are very large and very soft. Yield 24 cookies.

September Potluck Club

2010-09-22T13:54:00.002-06:00

This month's theme was lunchbox favorites. Melissa was sweet enough to host this month. We enjoyed some tasty food and had some fairly entertaining conversation :o)

Yogurt with Granola

prepared by Jen R.

~1 qt skim milk
~1/3c powdered milk

Add milk and powdered milk in big saucepan and heat on med to 180F (use candy thermometer). Remove from heat and let cool to 115F.

Add 2-4 TBS (I freeze in ice cube tray and pop 1 out per recipe) of yogurt with active cultures. Let sit a few minutes. Stir. Let sit a few more minutes.

Pour into clean 1qt container (I use a canning jar) and incubate at about 100F for 6-10hrs. For this I use a cooler with a rice sock. I microwave the sock for 1.5 min and put it in the cooler with the yogurt. Repeat every few hours. During the incubation, DO NOT agitate yogurt-let it be. Refrigerate when set and eat within a week.

Granola (change all ingredients and proportions to taste):
3c rolled oats
1/4c wheat germ
1/4 cup powdered milk
1/4c soy flour
1tsp cinnamon
1/2c raw cashews
1/4c almonds
combine in big bowl

1/3c honey
1/4c veggie oil
heat on med heat until boils. Add to above ingredients. Then add 1/2c applesauce and 1 tsp vanilla. Spread on baking sheet and back at 300F for 30 min or until the brownness you desire. It will harden as it cools. Store are room temp for about a week, fridge for longer.

Snail Snacks

prepared by Jenn H.

Here's the link for assembling the snails.

Here's the link for the wrap recipe that I used. I substituted stone ground mustard for the dijon and used 3 Tbsp. I also used cream cheese with onion and chives and swiss cheese slices instead of shredded cheese.

Rainbow Jell-O
prepared by Jenn H.

3 pkg. (3 oz each) cherry jell-o
3 packets (.25 oz each) unflavored gelatin, divided
1/2 cup plus 2 Tbsp. plain yogurt
1 1/4 cups white grape juice

Bring two cups water to a boil. Add cherry jell-o and 1 packet of the unflavored gelatin; stir until dissolved. Remove from heat. To make the pink layer, transfer 2/3 cup of the red gelatin mixture to a bowl and whisk in yogurt. For the white layer, pour grape juice into a bowl. Sprinkle on remaining two packets of unflavored gelatin. Let stand for 5 minutes. Microwave on high about 1 minute. To assemble, pour 2/3 cup of the red mixture into an 8x8" square baking pan. Refrigerate until set, about 15 minutes. Top with half of pink and white mixtures, refrigerating for 15 minutes after each addition. Repeat process with remaining gelatin, ending with red. If you find that the red starts to get gloppy while waiting, just pop it back on the stove over low heat until it is liquid again.

Make Ahead Lunch Wraps

prepared by Kristin

Apple Dip

prepared by Kristin

August Potluck Club

2010-09-15T18:34:00.000-06:00

We decided to kick things off a little early this year and had our first Potluck Club meeting at my house. The theme was summer favorites. We had a great time eating and enjoying some adult conversation. I decided to post the recipe links for those recipes that can be found online. I find it nice to be able to see the nutrition facts and on some sites, you can even change the serving size and it will adjust the recipe.

Banana Cupcakes

brought by Kristin

Cream Cheese Frosting

brought by Kristin

Sundried Tomato Pasta

brought by Kristin

Ranch Style Steak Kabobs

brought by Jenn H.

Strawberry Whipped Sensation

brought by Jenn H.

Fantastic Grilled Corn on the Cob

brought by Jenn H.

Summer Tortellini Salad

brought by Jenn H.

Summer School Cookies

2010-08-31T15:56:00.002-06:00

By: Melissa Garn

I also made these cookies for August Cooking Club. They are super easy to make, and from what I tasted while I was making them, they are pretty tasty. I would definitely make something like this again. :)

P.s. I got it from: http://www.cooks.com/rec/view/0,1910,151161-245197,00.html

Directions

Melt and set aside:
1 stick butter
Mix together in large bowl:
1 c. powdered sugar
2 1/2 c. oatmeal
4 tbsp. cocoa
2 tbsp. water
1 tsp. vanilla
Stir together. Add butter. Make small balls. Roll in powdered sugar.

Peach Chicken Salad Recipe

2010-08-31T15:45:00.004-06:00

By: Melissa Garn

I got this recipe from: http://allrecipes.com/Recipe/Peach-Chicken-Salad/Detail.aspx

However, in mine, I did not use cucumber (I forgot to get it at the store) and fresh mint (again, I didn't get it at the store). I used mint flakes instead. This is for August Cooking Club, the theme of which is 'Summer Favorites.' Since this is pre-Cooking Club, and I've never made it before, we'll see how it turns out. :)

Ingredients

3 medium fresh peaches, peeled and cubed
2 cups cubed cooked chicken breast
1 medium cucumber, seeded and chopped
3 tablespoons finely chopped red onion
MINT VINAIGRETTE:
1/4 cup white wine vinegar
1 tablespoon lemon juice
1/3 cup sugar
1/4 cup minced fresh mint
1/4 teaspoon salt
1/8 teaspoon pepper
4 lettuce leaves

Directions

In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates.

October Cooking Club

2009-10-29T11:35:00.007-06:00

October's theme was comfort food. It was very fitting since the weather lately has been cold and dreary. We had a great time chatting and eating some delicious food.

Poppy Seed Chicken Casserole

prepared by Kristin

-1 to 2 rolls of Ritz crackers (I used about 1 and a 1/2)
-1/2 cup butter or margarine
-2 Tbsp poppy seeds
-3-4 cooked chicken breasts - cut up
-8 oz sour cream
-1 can cream of chicken soup
-1/4 cup chicken broth (can use from cooking chicken)

1) melt butter and crush crackers combine and add poppy seeds
2) mix sour cream, soup, chicken broth well, then add chicken
3) layer half the cracker mixture then all the chicken mixture then top with remaining cracker mixture
Bake 350' 30 min.

photo from Bakerella

Red Velvet Cake Balls

prepared by Kristin

-1 box red velvet cake mix
-1 container cream cheese icing
-1 box chocolate confectioner's coating (or chocolate bark)

Make cake as directed on box and let cool. Then use a mixer or crumble by hand entire cake. Add in icing until you are able to form little balls with your hands (I only used about 1/2 the container). Put balls on wax or parchment paper on a cookie sheet and refrigerate for 1-2 hours. (You can also place in freezer to speed up the process). Melt chocolate in microwave and using toothpicks pick up each ball and roll in chocolate. Place back on wax paper to harden. You can use any mix of cake and icing as well as any chocolate coating. Pictures can be found at http://www.bakerella.com/

photo from The Pioneer Woman

Chicken Spaghetti

prepared by Jenn H.

-1 package boneless skinless chicken breasts
-2 cans cream of mushroom soup
-3 cups shredded sharp cheddar cheese
-1/4 cup finely diced green pepper
-1/2 cup finely diced white onion
-4 oz jar diced pimentos, drained
-3 cups dry spaghetti, broken into two inch pieces
-2 cups reserved chicken broth from pot
-1 tsp Lawry's seasoned salt
-1/8 to 1/4 tsp cayenne pepper
-salt and pepper to taste

Boil chicken breasts in a large pot until cooked throughout. I like to season my water with salt, pepper and garlic powder. While chicken is cooking, combine soup, 2 cups of the shredded cheese (we're saving the last cup for later), the pepper, onion, pimentos and seasoning in a large mixing bowl. After chicken is done, use two forks to shred the chicken and add to mixture in the bowl. Cook the noodles in the same chicken broth until al dente. Before draining the noodles in the sink, pour 2 cups of the broth into the chicken mixture. Then finish draining the noodles and add to the mixture. Place the mixture in a large baking dish and top with remaining cheese. Cover and freeze up to six months, or cover and refrigerate up to two days, or bake immediately at 350 degrees for 45 minutes.

photo from kraftfoods.com

Jello Poke Cake

prepared by Jenn H.

-8oz tub of cool whip topping, thawed

-two 9" round baked white cakes

-2 boxes strawberry jello (4 serving size)

Take your two 9" round cakes while still in their pans (after they've cooled) and pierce cakes with a straw at 1/2-inch intervals. Stir boiling water into 2 pkg. (4-serving size each) JELL-O Gelatin in medium bowl at least 2 min. until completely dissolved. Carefully pour gelatin evenly over cake layers. Refrigerate 3 hours.
Dip one of the cake pans in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerator.

Awesome Appetizers!

2009-10-05T14:10:00.010-06:00

Our theme for September cooking club was appetizers. We enjoyed some wonderful company and some amazing appetizers. Our theme next month is comfort food. Perfect choice as the weather starts to get colder.

Crab Ragoon: prepared by Dawn

-2 cans crab meat (drained well)

-2 (8 oz) pkgs cream cheese

-2 tsp. Worcestershire sauce

-3 green onions (finely minced)

-3 Tbsp mayo

-1 clove garlic (finely minced)

-1 pinch pepper

-wonton wrapper

Mix first 7 ingredients together. Set aside. Place wonton wrappers in muffin cups and spray with cooking spray. Put tablespoon of crab mixture inside. Bake in a 350 degree oven for 15 minutes. Watch after about 13 minutes so top corners of wonton wrappers don't burn. Makes about 45 ragoons. Recipe can be easily divided.

Cream Cheese 'n Herb Cucumber Bites: prepared by Melissa

-1 carrot, shredded (about 1/2 cup), divided

-1/2 cup Philadelphia chive and onion 1/3 less fat than cream cheese

-2 cucumbers, cut lengthwise in half, seeded

Reserve 2 Tbsp. carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved carrots. Cut each cucumber half into 5 pieces to serve.

Pumpkin Fluff Dip: Prepared by Jenn H.

-1 (16 oz) container Cool Whip, thawed

-1 (5 oz) package instant vanilla pudding

-1 (15 oz) can solid pack pumpkin

-1 tsp. pumpkin pie spice

-Nilla wafers or graham cracker sticks

In a large bowl, mix together instant vanilla pudding, pumpkin and pumpkin pie spice. Fold in the thawed whipped topping. Chill in the refrigerator until serving.

Acorn Cupcakes: Prepared by Jenn H.

-prepared cupcakes

-1 tube chocolate decorating frosting

-Hershey Kisses

-mini vanilla wafers

-vanilla frosting

-finely chopped walnuts

Pipe a dot of chocolate decorating frosting on the flat side of the chocolate candies. Place a mini vanilla wafer on top, flat side down. Pipe a small dot of chocolate frosting in the center of each cookie as the stem. Spread the vanilla frosting on top of the cupcake and make smooth. Roll the edge of the cupcake into the chopped nuts to coat the side. Arrange 3 of the acorns on top of the cupcake and place an additional acorn at the base of the cupcakes.

Rice Krispie Pumpkin Treats: Prepared by Jenn H.

-4 Tbsp. margarine

-10 oz bag white mini marshmallows

-6 cups rice krispies cereal

-red and yellow food coloring

-green fruit roll-up

Spray a large bowl with cooking spray. Microwave the marshmallows and margarine on high for about 90 seconds. Stir the mixture and add 15 drops of yellow food coloring and 8 drops of red food coloring. Microwave an additional 60 seconds. Stir in 6 cups of rice krispies. Spray or butter your hands and mold the mixture into 2 1/2" balls. Set to the side. For the stems and vines, roll green fruit roll-up like a log and slice into 1/2" pieces. Use a toothpick and make an opening and place the stem on top of the pumpkin and squish the rice krispies to hold it. Take the leftover green fruit roll-up and slice into long thin strips. Curl them around the pumpkin and press the top into the hold with the stem.

Loaded Baked Potato Rounds: Prepared by Jenn H.

-potatoes

-sour cream

-bacon, cooked and crumbled

-green onion or chive, finely chopped

-shredded cheddar cheese

-butter

-salt

-pepper

-paprika

-garlic powder

-grated Parmesan cheese (the powdery stuff)

Preheat the oven to 400 degrees. Wash your potatoes and then slice into 1/4" rounds. Melt some butter. Using a basting brush, brush the front and backs of the potato rounds with butter. Place on a lightly greased baking sheet. Bake for 20-25 minutes. Take the potatoes out and flip them over. Evenly cover the potatoes with the Parmesan cheese, salt, pepper, paprika and garlic powder. Return to the oven for about 5 minutes. Pull them back out, flip over one last time. Top each potato round with a little cheese and return to oven until cheese is melted. Top with sour cream, bacon and green onions.

Cucumber Sandwiches: Prepared by Jenn H.

-1 English cucumber (long and thin, usually wrapped in cellophane)

-1 (8 oz) package cream cheese

-2 Tbsp mayonnaise

-1 envelope Good Season's dry Italian salad dressing mix

-2 Pillsbury refrigerated French loaf

-dry dill weed

*Note: I used Pampered Chef bread tubes. I don't think they sell them anymore but I found mine on ebay. They come in different shapes too, like heart, flower, star, etc.

Mix cream cheese, salad dressing mix and mayo together and refrigerate at least 2 hours to blend the flavors. Slice cucumber thinly and cover with plastic wrap until ready to use.
Spray bread tube pans generously with Pam. Push bread dough with wooden spoon down into tubes and cover the top with lids. Stand tubes upright on oven rack. Bake at 385 for approx 50-60 minutes. Remove from oven and cool slightly - remove top and bottom lids and push bread out standing up on cooling racks to cool completely.

To assemble:
Slice bread into 1/4 inch slices; spread cream cheese mixture over each bread slice, top with a cucumber slice, and sprinkle the dried dill weed lightly over the cucumber. This should make about 24 (+/-) sandwiches depending on thickness of bread slices.

You can do all the prep work the night before and then assemble about an hour before serving. You don't want to assemble too early or the bread will get soggy. Cover with plastic wrap until ready to serve.

Sour Cream Taco Dip: Prepared by Tiffany O'Sheal

-1/2 package taco seasoning (or more to taste)
-16 oz. sour cream (I used fat free)

Mix together and serve. Keep refrigerated. Serve with tortilla or pita chips.

Roasted Raspberry Chipotle Cheese Dip: Prepared by Sandi

Rye Party Puffs: Prepared by Jen F.

Salsa: Prepared by Christy

Bacon Wrapped Chestnuts: Prepared by Sandi

California Club Pizza

2009-05-20T11:56:00.001-06:00

Jennifer B.

Ingredients:
1 tsp vegetable oil
1 pkg (13.8 oz) refrigerated pizza crust
2 cups diced or shredded cooked chicken
2 cups (8 oz) shredded cheddar and Monterey Jack cheese blend
2 plum tomatoes
1/4 medium red onion
1 medium avocado
1 lemon
6 slices bacon, thinly sliced, cooked and drained (optional, see Cook’s Tip)

Directions:
1.Preheat oven to 425°F. Lightly brush Large Bar Pan with oil using Chef's Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Top crust with chicken and sprinkle with cheese. Bake 16-18 minutes or until crust is golden brown; remove from oven to Stackable Cooling Rack.

2.Meanwhile, slice tomatoes in half lengthwise using Utility Knife; scrape out seeds and dice. Slice onion using Ultimate Mandoline fitted with thin slicing blade. Cut avocado in half using Utility Knife, avoiding pit; twist halves apart and remove pit. Dice avocado and place into Classic Batter Bowl. Add tomatoes and onion. Juice lemon to measure 2 tbsp juice; add to batter bowl and stir gently using Small Mix ‘N Scraper®.

3.Distribute tomato mixture evenly over pizza. Sprinkle with bacon, if desired. Cut pizza into squares with Pizza Cutter. Serve using Mini-Serving Spatula.

Yield: 8 servings

Nutrients per serving: Calories 340, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 28 g, Protein 22 g, Sodium 570 mg, Fiber 3 g

Cook's Tip: To cook bacon, cut into 1/4-in. pieces; cook in (8-in.) Sauté Pan over medium-high heat 10-12 minutes or until crisp. Remove bacon from pan; drain on paper towels.

Poppy Seed Chicken Recipe

2009-05-20T11:50:00.002-06:00

Laura T.

Ingredients:
2 boneless, skinless chicken breasts (I cut into cubes and boil until cooked
thru, and I boiled with 1 diced celery stalk but you can omit the celery)
1 can Campbell's cream of chicken soup
1-8 oz container of sour cream
*for a healthier option, can substitute fat-free soup and sour cream*
2 teaspoons poppy seeds
1 sleeve Ritz crackers
1/2 c melted butter
*for a healthier option, can use less butter*
1 box Rotelle pasta

Directions:
Cook noodles by directions on box. Drain. Put in bottom of casserole dish.
(If it looks like too many noodles...you can always make an easy pasta salad
with the others...Wishbone Italian salad dressing, some diced onions/green
peppers, sliced ripe olives, cheese chunks and chopped pepperoni slices)

Mix together chicken, soup, sour cream and poppy seeds. Spoon on top of
noodles. Crush 1 sleeve of Ritz crackers and add melted butter. Put on top
of soup mixture.

Preheat oven to 350°, bake for 20 min or until it bubbles.

(you can also serve over rice)

PHILADELPHIA 3-STEP Mini Cheesecakes

2009-05-20T11:44:00.006-06:00

Melissa G

(From- http://www.kraftfoods.com/kf/recipes/philadelphia-3-step-mini-cheesecakes-55102.aspx?pf=true)

Prep Time:

10 min

Total Time:

3 hr 30 min

Makes:

12 servings

Ingredients:

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

12 OREO Chocolate Sandwich Cookies

1 kiwi

1/2 cup blueberries

1/3 cup raspberries

*for a slightly healthier alternative, reduced fat Oreos, fat-free cream cheese and Splenda can be used*

Directions:

HEAT oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, one at a time, beating on low speed after each just until blended.

PLACE 1 cookie on bottom of each of 12 paper-lined muffin cups; cover with cream cheese mixture.

BAKE 20 min. or until centers are almost set. Cool. Refrigerate 3 hours. Peel kiwi; cut into 6 slices, then cut each slice in half. Place 1 kiwi piece on each cheesecake. Top with berries.

Kraft Kitchens Tips

Size-Wise

At 12 servings, these mini desserts are sure to be a crowd pleaser at your next gathering.

Cheesecake Squares

Line 8-inch square pan with foil, with ends of foil extending over sides. Mix 1-1/2 cups finely crushed OREO Cookies or HONEY MAID Honey Grahams with 1/4 cup (1/2 stick) melted butter; press onto bottom of prepared pan. Prepare cheesecake batter as directed. Pour over crust. Bake and refrigerate as directed. Use foil handles to remove cheesecake from pan before cutting into 16 squares. Top with fruit. Makes 16 servings.

Stromboli

2009-05-02T15:11:00.000-06:00

Stromboli
from Christy B.
March Cooking Club

1 16 oz frozen bread dough, thawed (I get the Pillsbury pizza dough even thought it isn't 16oz)
4 oz thinly sliced ham (I just use Oscar Myer lunch meat)
1/2 tsp. dried basil leaves, divided
1/2 tsp. dried oregano leaves, divided
3 oz sliced provolone cheese
1 c. shredded part-skim mozzarella cheese

Preheat the oven to 375 degrees. Coat a baking sheet with nonstick cooking spray. Pat the bread dough into an approximately 10x15 inch rectangle on the prepared baking sheet. Arrange the ham slices lengthwise down the center. Sprinkle with 1/4 tsp of the basil and 1/4 tsp of the oregano. Arrange the provolone slices over the seasonings, sprinkle with the mozzarella and the remaining basil and oregano. Bring the long edges of the rectangle to the center and press the edges to seal. Seal the ends. Invert so that the seam side is down on the baking sheet. Bake for 20 to 22 minutes, or until light brown. Makes 12 slices.

Pictures from April Cooking Club "Hometown & Ethnic Favorites"

2009-04-30T15:56:00.002-06:00

Cornell Chicken

2009-04-29T22:09:00.004-06:00

Eileen C.
Some history on "Cornell Chicken" can be found here. The original Cornell Chicken recipe called for an egg to emulify the sauce, this recipe uses Dijon mustard, and in my opinion tastes even better than the original recipe.

Chicken:
2 quarts water
3 1/2 cups cider vinegar
1/4 cup salt
2 (3 1/2-to 4-pound) whole chickens , halved -or- chicken pieces *you can use boneless skinless chicken but I think this tastes much better with skin & bones

Sauce:
1 tbsp ground poultry seasoning
1 1/2 tsp salt
1 1/2 tsp pepper
1/2 cup cider vinegar
3 tablespoons Dijon mustard
1 tsp rubbed sage
1 tsp rosemary
1/2 cup olive oil

Directions:

1. For the chicken: Whisk water, vinegar, and salt in large bowl until salt dissolves. Add chicken and refrigerate, covered, for 1 to 3 hours. Do not marinate longer than this or the flavor is too strong.

2. For the sauce: Combine poultry seasoning, salt, pepper, vinegar, mustard, sage, and rosemary; whisk together.

3. Preheat grill with all burners on high for 15 minutes, then turn all burners to medium-low.

4. Remove chicken from brine and arrange on grill skin-side up and baste with sauce. Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, 25 to 30 minutes, basting with sauce halfway through cooking. Flip chicken skin-side down and baste with sauce. Continue to grill, covered, until skin is golden brown and crisp and thigh meat registers 170 to 175 degrees, 20 to 25 minutes longer. If chicken flares up a lot when cooking, turn one side of the grill burners off and place the chicken on that side. The heat from the other two burners will cook the chicken with out the flare-ups. Then at the end turn all burners on to crisp up the chicken.

Buffalo Wing Poppers

2009-04-29T22:05:00.003-06:00

from Eileen C

http://www.tasteofhome.com/Recipes/Buffalo-Wing-Poppers

Ingredients:
20 jalapeno peppers
1 package (8 ounces) cream cheese, softened
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 cup diced cooked chicken (I used equivalent amount canned chicken)
1/2 cup blue cheese salad dressing (I used ranch)
1/2 cup buffalo wing sauce

Directions: Cut peppers in half lengthwise, leaving stems intact; discard seeds. In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 325° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild. Yield: 40 appetizers.

Notes: I cooked these about an hour and they still were extremely spicy! Next time I would prob use less wing sauce, so they weren't so spicy, and I think I'd prefer cheddar to mozzarella. Also, I might just leave the chicken out altogether.

Sweet Iced Tea

2009-04-29T21:21:00.000-06:00

Eileen C.

For cooking club, I made Michelle's recipe that can also be found in the cookbook. It came out amazing, the only thing I think I did slightly wrong was I used Salada Decaffeinated Black Tea- just because that is what I had around- but it is a little bitter, and I think it would have been better to use Lipton. I am so excited I now can make real "sweet tea".

SWEET ICED TEA
2 family-sized tea bags (equivalent to 8 regular sized tea bags)
3/4 to 1 c. sugar
water

Fill 2 qt saucepan three-quarters of the way with water (6 cups water). Boil water. Remove boiling water from stovetop and add two family size tea bags to the pot. Allow to steep approximately 15 minutes. If you desire stronger tea use more tea bags or allow to steep longer. While tea is steeping, in the pitcher you will use to serve the tea, mix together sugar and approximately 4 cups of water. Stir until sugar is completely dissolved. It is important to dissolve sugar before adding tea. Once tea has steeped for desired length, remove tea bags and add tea to dissolved sugar mixture. Fill remainder of container (1 gallon or approx 4 L) with cold water and stir. Pour into a glass of ice.

Beer Bread recipe

2009-03-29T16:57:00.002-06:00

Melissa G

Apparently, this recipe is comparable to Tastefully Simple's recipe, and Eileen C says she has a similar recipe in the cookbook. Just another reason to pick up a copy of our wonderful cookbook!

* 3 cups self-rising flour
* 1/4 cup sugar
* 1 (12-ounce) beer or other carbonated beverage of your choice
* melted butter, optional

Stir together all ingredients; spoon dough into a lightly greased loafpan. Optional, pour a little melted butter over top. (I also mix honey in with the butter, which tastes so delicious. :)
Bake at 375° for 55 to 60 minutes or until golden brown. Cool in pan on wire rack 5 minutes. Remove from pan, and cool on wire rack.

Dried Tomato and Chicken Cheese Ball

2009-03-28T16:15:00.001-06:00

Melissa G (originally submitted by Mary Dearing on

http://www.tastefullysimple.com/Cultures/en-US/Recipes/recipes.htm?rid=2273&src=s)

I made this for a Pampered Chef party I hosted, and it was so easy, not to mention that it tasted
good. :)

Ingredients
5 oz. can white chicken, drained
8 oz. softened cream cheese
2 Tbsp. shredded cheddar cheese
5 tsp. Dried Tomato & Garlic Pesto Mix
Crackers

Directions
Combine first 4 ingredients. Chill overnight to blend flavors. Serve with crackers. Makes about 1 1/2 cups spread.

"Turn on the Lite" night-March Cooking Club pics, part 2

2009-03-17T18:57:00.004-06:00

"Turn on the Lite" night-March Cooking Club pics, part 1

2009-03-17T18:53:00.004-06:00

Very St. Patty's Day, don't you think? Those cool-looking green boxes there? We got goody bags! Who doesn't love swag, especially when it comes in a nice green box like that? :)

Capri Chicken

2009-03-17T18:37:00.002-06:00

Laura T

-1 c. low-fat ricotta cheese
-1/2 tsp. dried oregano
-1/4 tsp. salt
-1/4 tsp. pepper
-4 boneless, skinless chicken
breast halves
-1/2 tsp. garlic powder
-2 T. extra-virgin olive oil
-1 c. crushed tomatoes
-4 slices low-fat mozzarella cheese

In a blender or food processor, combine the ricotta with the oregano, salt and pepper. Process to blend. Rub the chicken with the garlic powder. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 12 minutes per side. Place the chicken breasts, side by side, in a large baking dish and allow to cool. Preheat the oven to 350°. Spoon 1/4 cup of the cheese mixture and 1/4 cup of the tomatoes onto each chicken breast. Top each chicken breast with 1 slice of mozzarella. Bake for 20 minutes.

Chewy Molasses Ginger Cookies

2009-03-17T18:27:00.002-06:00

Melissa G
This is also a recipe, intact, that I got from www.bhg.com. However, my recipe didn't make 4 dozen, probably because I made the cookies too big or something. Anyway, here is the link:

http://www.bhg.com/recipe/cookies/chewy-molasses-ginger-cookies/

Ingredients

Nonstick cooking spray
1/3 cup margarine, softened
2/3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 egg
1/4 cup dark molasses
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup granulated sugar
1 teaspoon ground cinnamon

Directions

1. Spray cookie sheet with nonstick spray; set aside.

2. In a large mixing bowl beat the margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon; beat until combined. Beat in egg and molasses. Beat in as much of the all-purpose and whole wheat flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Cover and chill in the refrigerator for 1 hour.

3. Shape dough into 1-inch balls. Combine the granulated sugar and 1 teaspoon cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on prepared cookie sheet. Bake in a 350 degree F oven for 10 to 11 minutes or until set and tops are cracked. Remove from cookie sheet. Cool on a wire rack. Makes about 4 dozen.

Nutrition Facts

Servings Per Recipe about 4 dozen
Calories 50,
Total Fat (g) 1,
Saturated Fat (g) 0,
Cholesterol (mg) 4,
Sodium (mg) 42,
Carbohydrate (g) 9,
Fiber (g) 0,
Protein (g) 1,
Percent Daily Values are based on a 2,000 calorie diet

Oven-Fried Chicken

2009-03-16T21:34:00.002-06:00

Oven-Fried Chicken
submitted by Eileen C

2 cups buttermilk
2 T Dijon mustard
2 1/4 tsp salt
1 1/2 tsp garlic powder
1 1/2 tsp black pepper
1 tsp hot pepper sauce
4 boneless skinless chicken breasts, cut in half crosswise
2 1/2 cups crushed corn flakes
3/4 cup fresh bread crumbs
1/2 tsp poultry seasoning
1/2 tsp paprika
generous dash cayenne pepper (use 1/8 tsp if you want this REALLY spicy)
2 T vegetable oil

1. Whisk buttermilk, mustard, 2 tsp. salt, 1 tsp. garlic powder, 1 tsp. black pepper, and hot sauce together in large bowl. Add chicken, turn to coat well, cover, and refrigerate at least 1 hour or overnight.

2. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Spray cookie sheet or glass baking dish with cooking spray.

3. Gently toss corn flakes, bread crumbs, remaining 1/2 tsp. garlic powder, remaining 1/2 tsp. black pepper, remaining 1/4 tsp. salt, poultry seasoning, paprika, and cayenne in shallow dish until combined. Drizzle oil over crumbs and toss until well coated. Working with one piece at a time, remove chicken from marinade and dredge in crumb mixture, firmly pressing crumbs onto all sides of chicken. Place chicken on prepared pan, leaving 1/2 inch of space between each piece. Bake until chicken is deep golden grown, juices run clear, and instant-read thermometer inserted registers 160 degrees, about 25-30 minutes.

*You can marinate the chicken the night before and mix up the crumb mixture minus the oil the night before. Then when you're ready to cook it all you gotta do is add the oil to the crumb mixture, coat the chicken in the crumbs and bake it.

Chicken with Lime Sauce

2009-03-16T21:28:00.005-06:00

Melissa G

-4 sm. boneless, skinless chicken breast halves,
cut into small or bite-sized pieces
-1 T. lime juice
-3/4 c. apple juice
-2 tsp. cornstarch
-1/2 tsp. chicken bouillon granules
-Cooked rice to serve on the side

Thaw chicken and cut into small or bite-sized pieces. I cut up the chicken so that more people could partake of the recipe, but if I were making it at home, I would leave the chicken breasts intact.

Mix together ingredients for sauce and put into crock pot. To make the sauce, combine lime juice, apple juice, cornstarch and bouillon. Add chicken and thoroughly coat with sauce. Cook in crock pot on low for 6-8 hours or on high for about 4 hours, stirring occasionally. Serve rice on the side or top with chicken.

This is my version of a recipe I found on www.bhg.com. Here is the link:
http://www.bhg.com/recipe/poultry/lime-sauced-chicken/

Thank you, Christy! :)

2009-03-16T21:19:00.003-06:00

I just want to send out a big thank you to Christy B. for graciously hosting this month's Cooking Club. She was a wonderful hostess, and she sent us home with these amazing goody bags. Thank you, Christy!

Also, for those of you who were able to attend, please send me your recipes, so that I can get them posted to the blog.

Next month, we're doing ethnic and hometown favorites, and I'll be sending evites out for that shortly.

Chocolate Waffles & Caramel Banana Topping

2009-03-04T09:07:00.002-07:00

Chocolate Waffles

Submitted by Tiffany O'Sheal. Original recipe was found at HowStuffWorks

Yield: Makes about 6 waffles

Ingredients:
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 cups milk
2 eggs, beaten
1/4 cup vegetable oil
1 teaspoon vanilla

Preparation:
1. Preheat waffle iron; grease lightly.
2. Sift flour, cocoa, sugar, baking powder and salt into large bowl. Combine milk, eggs, oil and vanilla in small bowl. Stir liquid ingredients into dry ingredients until moistened.
3. For each waffle, pour about 3/4 cup batter into waffle iron. Close lid and bake until steaming stops.

Caramel Banana Topping
Submitted by Tiffany O'Sheal. Original recipe was found at Real Mom Kitchen

1/2 cup packed brown sugar

1/4 cup whipping cream

1/4 cup light corn syrup

2 tablespoons butter or margarine

1 teaspoon vanilla
3 medium bananas, sliced
In 1-quart saucepan, mix all topping ingredients except bananas. Heat to boiling over medium heat, stirring occasionally; remove from heat. Gently stir in bananas until well coated. Keep warm. (This topping makes enough to cover 3 large belgian sized waffles)

"Breakfast at Tiffany's" pics part 3

2009-02-27T12:08:00.000-07:00

"Breakfast at Tiffany's" pics part 2

2009-02-27T12:04:00.004-07:00

"Breakfast at Tiffany's" pics part 1

2009-02-27T12:02:00.004-07:00

Berry Granola Bars

2009-02-27T11:52:00.002-07:00

Amanda M
From Cooking For 2

Ingredients:
-2 T. brown sugar
-1/8 tsp. vanilla
-1 egg
-2/3 c. oats
-2 tsp. corn syrup
-3 T. flour
-1 tsp. molasses
-1/2 tsp. cinnamon
-1/8 tsp. baking soda
-1/4 c. chopped pecans
-2 T. dried blueberries
-2 T. dried cranberries

Directions:
In a small bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, corn syrup, molasses and vanilla. Combine the oats, flour, cinnamon and baking soda; gradually add to creamed mixture, and mix well. Stir in pecans, blueberries and cranberries. Press into an 8 X 4 loaf pan coated with cooking spray. Bake at 350° for 15-20 minutes, or until set and edges are browned. Cool completely on a wire rack. Cut into bars. Yields ~8 bars.

Baked French Toast Casserole

2009-02-24T12:16:00.001-07:00

Melissa G

Originally found on:
http://www.pauladeen.com/recipe_view/204

Ingredients:

1 loaf French bread (13 to 16 ounces)
Butter, for pan
8 large eggs
2 cup half-and-half
1 cup milk
2 tablespoon sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
dash salt
Praline Topping, recipe follows
Raspberry Syrup, recipe follows

Directions:

Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.

Prep Time: 20 minutes
Inactive Cook Time: 8 hours
Cook Time: 45 minutes
Difficulty: Medium
Yield: 6-8 servings

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2-teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)

Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

Heart Healthy Blueberry Muffins

2009-02-22T08:36:00.002-07:00

Rachel A
(I seem to remember seeing this recipe in the cookbook, too.-Melissa G)

For Muffins:
2 c. whole wheat flour
1 T. baking powder
½ tsp. salt
¼ tsp. nutmeg
a few dashes of cinnamon (to your liking)
½ c. egg beaters
1 c. vanilla soy milk
1/3 c. granulated sugar
1/3 c. Splenda brown sugar
4 oz. cinnamon or strawberry applesauce
1 tsp. vanilla
1-½ c. frozen or fresh blueberries

Preheat oven to 400°.

Mix together:
flour
baking powder
nutmeg
cinnamon
salt

In another bowl, mix together:
egg beaters
applesauce
milk
sugar
vanilla

Add dry ingredients to wet, blending just until mixed. Batter will be lumpy. Add blueberries.

Streusel:
Combine all ingredients until crumbly

Fill muffin tins 2/3 full. Top with streusel. Bake 12-15 mins, until toothpick comes out clean.

Orange-Honey Rice Pudding Parfaits

2009-02-22T08:23:00.002-07:00

Laura T

1/2 c. arborio rice
3 c. milk
2 oranges - zest in long strips (can do it with a vegetable peeler)

For rice:
Combine rice, 2-1/2 c. milk, zest from 1 orange in a bowl that is heat safe. Place bowl over pan of simmering water. Cover. Stir occasionally Cook for 50-60 minutes. Remove orange zest.

1 c. heavy cream
1/2 c. sugar
1/4 c. honey
1 lg. egg
1 egg yolk
1/2 tsp. vanilla
1/2 tsp. salt
Strawberry or Raspberry preserves

For custard:
In small sauce pan heat cream, 1/2 c. milk, and zest from 1 orange until simmering. In a bowl, whisk sugar, honey, egg, vanilla and salt. In a slow stream add hot milk to the sugar mixture, whisking constantly. Return mixture to sauce pan over medium heat and stir constantly until thickened.

Pour custard over rice and remove orange zest. Stir. Refrigerate.

*Toasted Granola*
2-1/2 c. granola
1/4 c. honey
3 T. melted butter
1/4 tsp. cinnamon

For granola:
Preheat oven to 325°. Line baking sheet with parchment paper. Combine all granola ingredients. Spread on pan and bake 15-20 min. Let cool on pan.

I used 2 oz shot glasses but anything can be used. I put 2 teaspoons of rice on the bottom and a layer of raspberry preserves followed by the granola and another teaspoon of rice. Topped with a small piece of orange for garnish.

Chicken Spaghetti

2009-02-22T08:07:00.005-07:00

Jenn H

This is a recipe from January Cooking Club that I neglected to get posted, but better late than never, right?
-Melissa G >:)

1 pkg. boneless, skinless chicken breasts
2 cans cream of mushroom soup
1 4-c. bag of shredded, sharp cheddar cheese
1/4 c. finely diced green pepper
1/2 c. finely diced onion
1 4-oz. jar finely diced pimentos, drained
3 c. dry spaghetti, broken into 2-in. pieces
2 c. reserved chicken broth from pot
1 tsp. Lawry's Seasoned Salt
1/8-1/4 tsp. cayenne pepper
salt and pepper to taste

Boil chicken breasts, and shred with two forks. Cook spaghetti in the same chicken broth, until it is al dente, but do not overcook it. When the spaghetti is cooked, combine it with the remaining ingredients, except for one cup of sharp cheddar cheese.

Place the mixture into a casserole dish, and top with the remaining cup of sharp cheddar cheese. Cover and refrigerate for up to two days, freeze for up to six months or bake immediately at 350° for 45 minutes, until bubbly. If the cheese topping begins to get too cooked, you can cover it with foil.

This is where Jenn got the original recipe:
http://thepioneerwoman.com/cooking/recipes/chicken-spaghetti.pdf

Thank you

2009-02-19T15:07:00.002-07:00

I just wanted to send out a thank you to Tiffany for graciously hosting February Cooking Club, and thank you to everybody who was able to make it last night. It was fun, and of course, the food was delicious. For those of you who gave or sent me recipes, I'll be working on that tomorrow. Hope everyone is having a good day.
Melissa G :)

Jimmy Dean Breakfast Casserole

2009-02-18T23:09:00.004-07:00

from Sandi A.

*this was always a hit at playgroup parties

Jimmy Dean Breakfast Casserole

recipe can also be viewed here

Ingredients:
1 pkg.Regular Flavor Jimmy Dean Pork Sausage
10 eggs, lightly beaten
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread
2 cups shredded sharp Cheddar cheese
1/2 teaspoon black pepper
1/2 cup sliced mushrooms (optional)
1 medium tomato, seeded and chopped (optional)
1/2 cup thin-sliced green onions (optional)

Directions:
Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9" x 13" x 2" baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.

Note: May be assembled ahead and refrigerated up to 12 hours before baking.
Serving size: 6 servings

Biscuits with Dirty Sausage Gravy

2009-02-18T22:54:00.003-07:00

from Eileen C
as seen on Food Network's "Two Dudes Catering"
recipe can be found here
Recipe courtesy John Shook and Vinny Dotolo
*please note they also have a recipe for homemade biscuits, I did not make the recipe for biscuits, I did store bought instead.

Sausage Gravy:
1 tablespoon butter
1 log package sausage (recommended: Jimmy Dean)
2 cups heavy cream
1 teaspoon hot sauce (recommended: Tabasco)
1 tablespoon Worcestershire sauce
1/3 cup maple syrup
Salt and freshly cracked black pepper

I also added about 1 heaping tablespoon of flour to thicken it up.

For the sausage gravy:
Directions
In a large heavy bottom pot melt the tablespoon of butter and brown the sausage for about 5 minutes. Add the heavy cream and bring to a simmer. Once at a simmer, add the hot sauce, Worcestershire sauce and maple syrup. Simmer the gravy for 15 minutes and season with salt and pepper, to taste.

Assemble by placing a biscuit on a plate and covering it with about 1/2 a cup of the sausage gravy.

Breakfast Quiches to Go

2009-02-18T22:52:00.001-07:00

from Shannon E.
she found this recipe here

INGREDIENTS
2 (8 ounce) cans Pillsbury® refrigerated garlic butter crescent dinner rolls
1 (8 ounce) package cream cheese, softened
3 Eggland's Best eggs
1 small onion, chopped
1 (9 ounce) box Green Giant® frozen chopped spinach, thawed, squeezed to drain
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded mozzarella cheese

DIRECTIONS
Heat oven to 350 degrees F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray.

Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.

In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill).

Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.

FOOTNOTES
High Altitude (3500-6500 feet): Bake 18 to 23 minutes.
Submitted by
Diane Denny, Jacksonville, FL
Bake-Off® Contest 43, 2008
Bake-Off is a registered trademark of General Mills ©2009
2009 © and ®/™ of General Mills
Eggland's Best is a registered trademark of Eggland's Best, Inc.
®CRISCO is a trademark of The J.M. Smucker Company

Macaroni and Cheese Casserole

2009-01-14T09:03:00.005-07:00

Melissa G (Linda Larsen is the lady who submitted it to the website originally)

I found this recipe online at

http://busycooks.about.com/od/pastacasserolerecipes/r/macandcheese.htm

Five ingredients, including frozen peas and refrigerated Alfredo sauce, make this pasta entree casserole recipe super easy.

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

3 cups penne or medium shell pasta
16 ounce jar four cheese Alfredo sauce
1 cup frozen baby peas
1 cup soft whole wheat bread crumbs
2 tablespoons melted butter

Preparation:

Preheat oven to 350° F. Spray a 1-1/2 quart glass casserole with cooking spray and set aside.

In large pot, cook pasta according to package directions until al dente, drain and return to pot. Add alfredo sauce and peas to drained pasta and cook over low heat, stirring frequently, until mixture is combined, about 3-5 minutes.

Place in prepared dish and top with a mixture of soft bread crumbs and melted butter. Bake at 350° for 20-30 minutes or until casserole is bubbling and bread crumbs are browned.
Serves 4-6.

February Cooking Club

2009-01-13T21:51:00.002-07:00

Hey Cooking Club,
Join us next month for "Breakfast at Tiffany's." That is so awesome. Tiffany came up with that one. Tiffany O will be hosting at her home, the usual time, so bring your favorite breakfast foods, and don't forget to RSVP! :)

January Cooking Club pics part 2

2009-01-13T21:49:00.003-07:00

January Cooking Club pics

2009-01-13T21:47:00.002-07:00

Thank you

2009-01-13T21:44:00.003-07:00

I just want to send out a quick thank you to Jennifer B for graciously hosting this month's Cooking Club. It was a blast! Hope everyone had a good evening. :)

Fruit Dip

2008-12-22T12:13:00.001-07:00

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.

Turkey Dressing/Stuffing

2008-12-22T12:08:00.002-07:00

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)

Cherry Cheesecake

2008-12-22T12:06:00.002-07:00

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.

Chocolate Pie and Pie Crust

2008-12-22T12:01:00.002-07:00

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.

Island Party Punch

2008-12-22T11:59:00.000-07:00

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

Cheese Pumpkins

2008-12-22T11:56:00.001-07:00

(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.

Pineapple Picnic Salad

2008-12-22T11:51:00.002-07:00

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.

Broccoli Rice Casserole

2008-12-22T11:34:00.004-07:00

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.

Tortilla Roll-Ups

2008-12-22T11:23:00.004-07:00

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.

Pumpkin Dip and Cinnamon Chips

2008-12-22T11:19:00.003-07:00

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.

Thanksgiving recipes

2008-12-22T10:58:00.003-07:00

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 :)

Spiced Pumpkin Waffles

2008-12-13T17:57:00.004-07:00

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

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.

Chocolate Mint Cookies

2008-12-10T17:14:00.002-07:00

Melissa G
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

2008-12-10T17:10:00.002-07:00

Melissa G

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

2008-12-10T17:05:00.000-07:00

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.

December Cookie Exchange pics, the last and final part

2008-12-10T16:55:00.003-07:00

See above some husbands enjoying the spoils of our little cookie exchange. :D

December Cookie Exchange pics, part 3

2008-12-10T16:54:00.004-07:00

December Cookie Exchange pics, part 2

2008-12-10T16:52:00.003-07:00

December Cookie Exchange pics, part 1

2008-12-10T16:49:00.007-07:00

View my mad photographic skills. J/k :D The picture above was actually me demonstrating the worst timing. :D

December Cooking Club pics, part 1

2008-12-10T16:47:00.004-07:00

One more November Cooking Club pic

2008-12-10T16:36:00.001-07:00

November Cooking Club pics

2008-12-10T16:23:00.005-07:00

Thank you

2008-12-10T16:20:00.002-07:00

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. :)

Peanut Butter Blossoms

2008-12-07T23:12:00.006-07:00

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.

Turkey Tetrazzini

2008-11-29T15:37:00.004-07:00

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.

Oreo Pudding Dessert

2008-11-24T08:21:00.004-07:00

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.

Chicken and Cheese Enchiladas

2008-11-20T08:40:00.003-07:00

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.

Leftover Chicken and Rice with Red Curry and Turmeric

2008-11-18T14:05:00.002-07:00

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.

Pumpkin-Potato Gnocchi and Fresh Tomato-Sage Sauce

2008-11-18T12:25:00.005-07:00

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.

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

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.

Anderson's Chicken Salad

2008-11-17T21:27:00.005-07:00

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.)

Tortilla Soup

2008-11-17T15:49:00.004-07:00

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!

Pumpkin Chocolate Chip Muffins

2008-11-17T15:42:00.004-07:00

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.

October Cooking Club Pics Part 3 (last one, I swear!) :D

2008-10-28T09:51:00.005-06:00

Mingling and checking out tasty dishes before dinner :)

October Cooking Club Pics Part 2

2008-10-28T09:46:00.005-06:00

Mingling during the social (half) hour :)

October Cooking Club Pics

2008-10-28T09:42:00.006-06:00

A little dinner and a lot of conversation :)

Apple Raisin Betty

2008-10-28T09:26:00.002-06:00

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.

Turkey Sloppy Joes

2008-10-28T09:22:00.003-06:00

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.

Peanut Butter Pie

2008-10-23T18:20:00.002-06:00

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.

Caramel Corn

2008-10-23T18:12:00.003-06:00

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.

Puppy Chow

2008-10-23T17:49:00.004-06:00

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.

Frappe

2008-10-23T17:48:00.003-06:00

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.

Mocha Truffles

2008-10-23T17:44:00.004-06:00

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)

Sweet Potato Casserole

2008-10-23T17:41:00.004-06:00

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.

Thank you

2008-10-23T00:47:00.002-06:00

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 :)

Melissa's Crockpot Beef Stew Recipe

2008-10-23T00:36:00.007-06:00

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.

Chicken Wing Dip

2008-10-23T00:31:00.007-06:00

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."

Welcome!

2008-10-22T09:40:00.003-06:00

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!