There will not be

a Test Kitchen held in July.

Have a great Independence Day!

But catch us on

August 12th for canning and dehydrating!!!

Frozen Desserts (June 2009)

Jonutz Homemade Ice Cream
Deanna Jonutz (Demo)

Mix together:

4 Eggs

2 3/4 cups Sugar

1 Tablespoon Vanilla

Add:2quarts Half 'N Half

1/2 pint Whip Cream

2 cups Milk

Pour above mixture into Ice Cream Maker Cannister. Follow the directions for whatever ice Cream Maker you use. You will need Rock Salt and Ice.

GRASSHOPPER PIE
Cindy Hess(Jonna’s recipe)

24 oreo cookies, crushed with icing
¼ cup butter, melted
1 jar marshmallow cream
¼ cup milk
1 capful peppermint extract
½ pint whipping cream, whipped
green food coloring

Crush oreos and add melted butter. Press in pie tin to form crust.
Soften marshmallow cream 10-15 seconds in microwave. Mix marshmallow cream with milk, food coloring, and peppermint extract. Whip cream in separate bowl, then stir into filling mixture. Pour into pie plate. Freeze for 24 hours.

Ice Cream Cake

Wendy Pellissier

Make box cake mix in pan, cool, freeze,
then top with your favorite carton of ice cream. Just soften the ice cream in the microwave and spread over the frozen cake.
Then pop the whole thing back in the freezer. I make these a day ahead for family birthdays!
The fun is the endless combination of types of cake and ice cream that you can create!

Frozen Watermelon Sherbet

Nancy Holladay

(it doesn’t taste like watermelon, just looks like it)

Need a bowl that looks the right shape for watermelon. If it holds about 12 cups, then it will hold 2 containers of sherbet

Soften 1 container (typically 1.75 qts) of Lime Sherbet and create the “rind” by shaping it about 1” deep all through the bowl. Freeze thoroughly, reshaping as needed – if it gets to soft it won’t stay up on the sides and will need to be reshaped as it hardens.

Soften 1 container of Raspberry Sherbet and stir in about 1 – 1 ½ cups chocolate chips (depending on how many “seeds” you want). Fill in the “rind” with the raspberry sherbet. Freeze.

The longer / harder you freeze it, the easier it is to cut and serve. Cut and serve it as you would watermelon slices or wedges.

Smoothies

I make smoothies out of whatever I have available. I typically use (serves about 2):

1-2 cups of fruit
2-3 scoops of sherbet, ice cream, or frozen yogurt
4 oz or more of yogurt (whatever flavor compliments the fruit I’m using, often use vanilla)
½ cup or more of juice
6-8 ice cubes
(I have on occasion included a raw egg)

Mix in a blender until a good consistency for drinking. If it is too thick, add more juice or ice cubes. If it is too thin, add more fruit or sherbet.

If it seems to be lacking a kick of flavor, I add one tube of single serve Hawaiian Punch (like you would add to a water bottle) or similar or 2-3 Tbls of Tang. These add flavor (and sweetening) without adding liquid.

I frequently choose from the following:
Fruits: Fresh, canned or frozen - Frozen fruits work if individually frozen or in small pieces:
Peaches
Strawberries
Bananas (the brown, over-ripe ones work great!)
Mango
Plums
Apricots
Juices: I like ones with lots of flavor, sometimes I buy 12 oz cans to use
Pineapple
Apricot nectar
Mango
Orange
Apple (can lack that bite of flavor)
Strawberry puree (not sweet, but good flavor)
Raspberry puree (not sweet, but good flavor)

Peanut Butter Pie

Ashley Eyre

(This recipe is from my old roomates mom, Sheila Carlson.)

4 oz. cream cheese

1c. powdered sugar

1/2 c. Peanut butter

1/2 c. milk

9 oz. cool whip

Mix all together in a food processor or blender. Pour into graham cracker crust or oreo crust. Cover and freeze. You can also top it with chocolate chips or whip cream and chocolate shavings.

Chocolate Sauce
Megan Bodily

1 Cube of Butter
1 Can "Canned Milk"
2 Cups Chocolate Chips
2 Cups Powdered Sugar

Over medium -low heat melt Butter and Chocolate Chips
Add Milk stirring constantly, add Powdered Sugar, continue stirring until smooth,
bring to a soft boil. Let boil 2 mins. Remove from heat. Serve warm

Mexican Snowballs
Robin Kalcic (Demo)

2 pints vanilla ice cream
2 cups sweetened shredded coconut
1 teaspoon ground cinnamon

Cover two large baking dishes with plastic wrap, pulling so surface is taut. Drop 16 scoops of ice cream onto prepared dishes, dipping the ice-cream scoop in hot water as you work. Freeze balls until firm, at least 1 hour.
Meanwhile, preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with cinnamon. Toast, tossing occasionally, 6 to 10 minutes; let cool.
Working with one ice-cream ball at a time, remove from freezer, and roll in coconut mixture; return to dish in freezer. Freeze until set, at least 30 minutes (or up to 1 day).
Helpful Hint:
To create firm scoops of ice cream that are perfect for rolling in coconut, freeze the ice-cream balls on a baking dish lined with plastic wrap.

No-Bake Oreo Ice Cream Cake
Heidi Little

First layer in 9 X 13 glass pan:

4 stacks of oreo cookies crushed for crust

Second layer:

1/2 gal. vanilla ice cream softened then spread on crust

Freeze

Third layer:

2 jars hot fudge softened (not syrup) spread over frozen ice cream

Fourth layer:

1 pint cool whip softened spread on top

Cover with plastic wrap and Freeze again.

Come Next Week

Frozen Desserts

Wednesday, June 10th

Bodily home

@ 7 pm

Finger Food Recipes (May 2009)

Mini Cheesecake
Raedene Hodson

2 – 8 oz cream cheese
¾ cup sugar
2 eggs
1 TB lemon juice
1 tsp vanilla
Mini Nilla wafers
Cherry pie filling

Place a mini Nilla wafer (or crushed up graham cracker) in bottom of mini muffin tins. Mix other ingredients together and spoon about 2 - 3 TB of filling over each wafer.

Bake at 375 for 15 minutes. When cool, top with cherry pie filling.

Won Ton Wraps

Purchase won ton wraps in the produce department of a grocery store. Place one wrap in a mini or regular cupcake tin. Bake at 375 for about 7 -9 minutes. When the wrap is cool, you can fill it with your favorite dip or pudding. I filled mine with Costco Artichoke dip, sprinkled a little parmesan cheese on top and baked about 2 – 3 minutes until the cheese was melted.











Crab Mold

8 oz cream cheese
1 can cream of mushroom soup
¾ cup mayo
1 cup chopped celery
1 onion, finely chopped
1 knox gelatin envelope
7 ½ oz canned crab meat

Heat soup and add other ingredients except mayo.

After it cools, add the mayo
Pour into oiled mold at least 3 hours or overnight.

Serve with your favorite crackers or vegetables.















Brownie Goody Bars(betty-crocker)
Jessica Skubal

1 box brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 container Betty Crocker® Rich & Creamy vanilla frosting
3/4 cup salted peanuts, coarsely chopped
3 cups crisp rice cereal
1 cup creamy peanut butter
1 bag semisweet chocolate chips (2 cups)


1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2. Make and bake brownies as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
3. Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
4. Measure cereal into large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. For bars, cut into 6 rows by 4 rows. Store tightly covered at room temperature.


Shepard’s Bread
Jan Skubal

1 loaf of sourdough bread, cut off top and take out middle
2- 8 oz cream cheese (softened) or 16 oz whipped cream cheese
1 cup cream cheese
1 jar chopped chipped beef, green onion to taste

Mix ingredients and fill loaf of bread. Replace the top, and wrap in foil. Bake at 350 degrees for 2-21/2 hrs. Serve warm and dip bread in the mixture. You could use extra bread or crackers for dipping.


Artichoke Cheese Bread
Kristin Beck

1 can or jar of artichoke hearts, chopped


1 c. shredded cheese


1/2 c. sour cream


1/2 c. mayonnaise


salt and pepper to taste


1 thinly sliced baguette



Use a cookie sheet to arrange the bread. Prepare dip, spoon onto slices of bread, spread to the edges.Cook on high broil for about 5 minutes; but remember, all ovens cook different, so I would recommend not putting the cookie sheet on the highest rack in the oven, also, check after about 2 minutes. Serve these tasty cheesy treats hot, and enjoy!*Any kind of cheese works, spice it up with some pepper jack! You could also use either 1 full cup of mayo or sour cream. The original recipe uses only mayo, but it's a little heavy, so the half and half works perfect. If your oven does not have a reliable broiler, just bake them until the cheese is melted!

TACO DIP
Katie Lemos (Mariah Garcia’s cousin)

INGREDIENTS:

1 lb. ground beef
1 oz. package Lawry’s Taco Seasoning
16 oz. can Rosarita refried beans
2 - 4.25 oz. cans chopped olives
32 oz. sour cream
3 roma tomatoes, diced
4 ½ cups of shredded cheese

Green onions and/or guacamole (optional)

DIRECTIONS:

Cook ground beef as directed on taco seasoning packet. Set aside to cool. In a 9x13 pan, spread even layers per the diagram below starting from the bottom:

Tomatoes
Cheese
Olives
Sour Cream
Seasoned Ground Beef
Beans

Cover and refrigerate. Serve with tortilla chips.















Chicken Pillows
Cindy Hess

2 cups chicken, cooked and cubed (Rotisserie chicken works well.)
8 oz. cream cheese, softened
½ teaspoon poultry seasoning
½ teaspoon onion salt
½ teaspoon pepper
1 package buttermilk biscuits
4 tablespoons melted butter
1 cup seasoned bread crumbs (Crushed croutons work well.)

Combine the chicken, cream cheese, and seasonings. Separate individual buttermilk biscuits. Place 1½ tablespoons of the chicken mixture into the center of each biscuit. Fold dough over and seal edges tightly. Roll each pillow in melted butter and then in bread crumbs. Bake at 350 for 20 minutes until golden brown. Makes 10 chicken pillows. To make mini chicken pillows, cut each biscuit into 4 parts. Follow the same directions as above. Makes 40 mini chicken pillows.















Mini Egg Tart
Melanie Mak

Crust:
½ cup Butter
2oz Cream Cheese
1 Cup and 2 Tablespoon Flour

1. Cut butter and cream cheese into 1/2-inch cubes in a food processor.
2. Add flour in a food processor; pulse to mix 6 to 8 times, until mixture resembles coarse meal.
3. Remove dough from machine and place in a clean surface to knead the dough until it can form a ball. Do not over-knead. You should be able to see little bits of cream cheese in the dough ball.
4. Divide the dough into 24 little balls and put them into the lightly greased mini muffin pan.
5. Use the fingers to press the balls into mini muffin pan. Make sure the dough cover the bottom, and goes up higher than the sides to from a cup shape to hold the egg filling.

Filling:
2 Eggs beaten
1/3 or 1/2 Cup Sugar (Personal Preference)
1 Cup Milk
1/2 teaspoon Vanilla Extract

1. Mix eggs, sugar, milk, and vanilla together until very smooth.
2. Pour the eggs mixture into the mini muffin pan curst until 80% to 90% full.
3. Preheat oven to 400C and bake 12 to 15 minutes or until the filling is not jiggle.

*P.S. If you have the left over filling, you can steam it or bake it in the separate bowl until the filling is not jiggle and enjoy it.






Mint Lemonade
Ashley Eyre


(This is a really easy, kind of a generic version of old kentucky lemonade)

1 can lemonade concentrate
1-2 liter bottle of 7-up
Mint Leaves

Make Lemonade as directed, but substitute 7-up for the water.
Add as many mint leaves as you want.

Warm Spinach Dip
Becky Foulk

2 cups mayonnaise
1 cup fresh spinach (chopped)
2 TB minced garlic
1/4 cup grated parmesan cheese
pinch of dill
salt and pepper to taste

Mix the ingredients above and place in an oven-safe serving dish. Sprinkle a little more grated parmesan on top. Bake on 350 for 35-40 minutes, until parmesan is golden. Serve with veggies or tortilla chips.