Decadent Desserts VI

 

Scones
Judy Beck
 

2 eggs
3 Tbsp. oil
¼ cup sugar
1 can of canned milk
1 cup hot water
2 pkgs yeast
½ cup warm water
1 tsp. salt
6 cups flour

Mix the first five ingredients, then add yeast. Add salt and flour. Knead. The dough should still be a little sticky. Let rise until double (2-3 hours).  Roll out ¼ - ½ inch thick. About a 5" ball of dough at a time. Cut in 2x3 rectangles. Stretch and fry in 2 inches of oil, turning once until golden brown. Let cool for just a minute, then top with vanilla frosting, honey butter etc. If the scones are hot, just put the top in the frosting and kind of scoop.

Frosting

2 1/2 Tablespoons of milk
1/4 cup softened butter
1/4 teas. vanilla
2 cups of powdered sugar

Beat all of the ingredients until smooth.

 

2 Minute Chocolate Mug Cake 

Melody Dunn
(gluten and sugar free, low carb)

Mix together:
1/4 cup Truvia Baking Blend
1/2 cup almond flour
3    Tbsp. unsweetened cocoa powder
1/8 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2   Tbsp coconut oil
1   Egg
2   Tbsp half & half (or milk)
Pour 1/4 of mixture into a mug and microwave for 60 seconds.

Refrigerate remaining batter for later.

-- Belly Fat Cure author Jorge Cruise

Coconut Cake

Gayle Hollingshaus

Use (two)  8 in. cake rounds
Use butter flavored yellow cake mix and make as directed on cake mix box
Cook cake and split layers.  Lately, to make the cake higher, I have been
making two cakes (4 8 in. cake rounds) and using only 3 for the cake and not
splitting  the layers.
Make frosting while cake is baking.

Combine:    2 c. sugar
                    1 16 oz. sour cream
                    1 12 oz. shredded coconut
                    Chill
Reserve 1 cup frosting mixture for frosting outside of cake

Spread rest of frosting between layers.
Add 1 1/2c. cool whip to 1 cup of frosting and put on top and sides of cake
Cake is better made 2 or 3 days ahead and put in refrigerator in an airtight

container.

Slow Cooker Hot Fudge Brownies
Mariah Garcia

Ingredients:

2 cups brownie mix

1 egg
1 tablespoon vegetable oil
¼ cup water
1/3 cup milk chocolate chips

Topping:

½ cup brown sugar

2 tablespoons baking cocoa
¾ cup boiling water

Directions:

Combine first 5 ingredients in a bowl.  Spread batter in greased 3 to 4 quart slow cooker.  Mix together topping ingredients - completely dissolving sugar and cocoa in boiling water.  Pour over batter.  Cover and cook on high heat 2 hours.  Turn off slow cooker and let sit in slow cooker for 30 minutes. Makes 8 – 10 servings.

Spoon into bowls and serve with ice cream and hot fudge. Refrigerate leftovers.

 

Carol Hansen's Oatmeal Peanut Cookies 

(made by Nanette Dunford)

3 cups oatmeal
1/3 cup whole wheat flower
1 tsp each baking soda and powder
1/2 tsp. salt
1 cup each brown and white sugar
2 sticks unsalted butter
1/2 cup peanut butter
2 eggs
1 tsp. vanilla
2 cups salted peanuts
2 cups chocolate chips
 

Cream very soft butter with sugars.  

Bake at 350 for 13-15 minutes.
(Never triple.  1 1/2 times is best)



This Recipe comes from one of my new favorite websites, ohsheglows.com. I left out the chia seeds when i made them for the test kitchen.



Homemade “Rolo” Knock-offs 

Ashley Eyre from ohsheglows.com

Yield: 18 bites
 

Ingredients:
    •    200 grams pitted soft Medjool dates (about 11 large)
    •    1/2 tbsp peanut butter (or other nut or seed butter)
    •    pinch of fine grain sea salt
    •    scant 1/2 cup dark chocolate chips
    •    1 tsp coconut oil
    •    chia seeds (optional)

How to make:
1. Process dates with nut/seed butter until a sticky paste forms.
2. Chill date mixture in freezer for 10 minutes, then shape into about 18 small balls.
3. Freeze balls again for 10 minutes. Meanwhile, melt chocolate with coconut oil.
4. Dunk each chilled ball into chocolate. Tap off excess. Sprinkle with chia and stick with toothpick.
5. Place bites back into the freezer for at least 20 minutes to set. Bites taste best when they are firm and cold, straight from the freezer. They soften at room temp, but do not melt.
6. Enjoy!


 

Lemon Cream-Stuffed Gingerbread Whoopie Pies - Gluten Free

Carolann Wedlund

1½ cups Silvana's All-Purpose Flour (see note)
2 tablespoons unsweetened cocoa powder
2 teaspoons ground ginger
1 teaspoon pumpkin pie spice
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup vegetable oil
½ cup packed light brown sugar
3 tablespoons unsoldered molasses
1 large egg, at room temperature, lightly beaten
Filling
6 tablespoons all vegetable shortening, at room temperature
1½ cups confectioners' sugar, sifted
1½ tablespoons fresh lemon juice
Heat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, ginger, pumpkin pie spice, baking powder, baking soda and salt.
In a large bowl, whisk together in oil and brown sugar until smooth, then whisk the molasses and egg. Fold in the flour mixture until just combined. Using a 1½ inch ice cream scoop or a rounded tablespoon, drop mounds of batter, spaced evenly, onto the prepared baking sheets. Bake until springy to the touch, about 10 minutes. Let cool completely on the baking sheets set on a wire rack.
For the filling: Using a hand-held electric mixer, beat the shortening at medium speed until light and fluffy, about 2 minutes. Add the confectioners' sugar and mix on low speed until blended. Add the lemon juice and beat on medium-high speed until fluffy, about 2 minutes.
To assemble: Spread the flat side of 10 cookies with the lemon cream. Top with the remaining cookies.
Serves 10.
 

Cook's note: For Silvana's All-Purpose Flour Blend: In a large bowl, whisk together 6 cups rice flour, 3 cups tapioca flour, 1½ cups potato starch, 1 tablespoon salt and 2 tablespoons xanthem gum. Transfer to an airtight storage container and store in a cool, dry place or in the refrigerator.
 

Test kitchen note: As an alternative to Silvana's All-Purpose Flour Blend, try Bob's Red Mill Gluten-Free All-Purpose Baking Flour; add xanthan gum per package directions

Stretching your Dollars - How to feed your Family on a budget

Salsa Chicken

Maricia Sorensen

Ingredients:

Thawed Chicken

Salsa

Optional:

Beans, cheese, onions, seasoning, sour cream... really anything, get creative

Preheat oven to 350 degrees. I like to line my baking dish with tin foil so I don't have to clean it up. If you want to season your chicken do so now. Pour salsa over chicken and anything else you want (beans, onion...) Bake for 30-35 minutes, depending on the size of your chicken this may need to be adjusted. Once chicken is out you can sprinkle with cheese and put in for another 5 min.

Now you can add whatever toppings you like and serve with rice or even shed it and make some yummy tacos.

4-Ingredient Banana Oat Bars
Maricia Sorensen
2 large, very ripe bananas
1 tsp vanilla
2 cups rolled oats
1/2 tsp salt
1/4 cup pitted, chopped dried dates
1/4 chopped nuts
grated nutmeg or cinnamon

Heat oven to 350 degree oven and lightly grease a 9x9-inch square baking dish with olive oil or butter.
Peel the bananas and mash their flesh in a medium mixing bowl. Mash very thoroughly until no large chunks remain; the bananas should be essentially liquid. (You will have between 1 cup and 1 1/4 cup.) Stir in the vanilla, if using. Add the oats and stir them in. Stir in the salt, dates, and nuts.
Pat the thick mixture evenly into the baking pan. If desired, sprinkle the top lightly with nutmeg or cinnamon. Bake for 30 minutes or unti the edges just begin to crisp up.
Place the baking pan on a rack to cool. When the pan is mostly cool, cut into bars and enjoy with a glass of milk or tea.

Turkey Lettuce Wraps
Carolann Wedlund
Ingredients
Filling:
12 ounces ground turkey
2 teaspoons vegetable oil
8 ounces white mushrooms, chopped
3 scallions, chopped
2 cloves garlic, minced
One 6-ounce can water chestnuts, chopped
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon rice wine vinegar
Drizzling Sauce:
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard or spicy mustard
1 tablespoon Sriracha sauce(Makes it really spicy, so cut down if you like it mild)
1/2 teaspoon sesame oil
8 to 12 large iceberg lettuce leaves, cleaned and dry
Shredded carrots, for serving
Bean sprouts, for serving
Chopped fresh cilantro, for serving
Directions:
For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.
For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

Green Bean Saute
Elizabeth Champion
10 medium red potatoes (cubed and cooked until just soft. I pressure cook for 2 minutes with quick release)
1/4 cup coconut oil
6 handfuls green beans, cut to about 2"
1 bell pepper, any color (I like red because it's so pretty with the green beans and white potatoes)
15 cloves garlic, chopped (I buy peeled garlic cheap at the Indian store across from Smart and Final)
2 T. balsamic vinegar
Salt & pepper to taste
Saute beans in coconut oil on high for 10 minutes stirring frequently. Push beans to side and saute chopped garlic for 2 mintues. Stir in balsamic vinegar, salt, and pepper. Stir in potatoes.  

Split Pea Soup
Shelley Baer
2 cups dried peas
2 qts Chicken broth
1 Ham Bone
1 cup chopped celery
1/2 cup chopped onion
2 cup shredded carrots
1 Bay leaf
1/4 tsp thyme or one sprig fresh thyme
2-3 whole cloves
1 clove garlic
1/2 Milk
Salt and Pepper

Wash and sort beans, add chicken broth, bring to boil and reduce to simmer 2 minutes. Remove from heat from heat and let stand 1 hour. Add ham bone, vegetables, bay leaf, cloves, garlic & thyme, heat until boiling. Reduce heat and simmer, covered for 2 1/2 to 3 hours or until peas are soft. Remove bone and cut off meat and dice.

Max's Turkey Gumbo
Shelley Baer
1 Turkey Carcass
1 stick unsalted butter
1 cup all-purpose flour
2 yellow onions, diced
1 green bell pepper, diced
10 cups water
2 chicken bouillon cubes
1 lb smoked sausage, such as kielbasa, sliced 1/4 inch thick
1 TBSP creole seasoning
Kosher Salt
Black Pepper
Steamed rice, for serving

Remove the turkey meat from the carcass, dice, and set aside.
In a large Dutch oven over medium heat, melt the butter. Add the flour and reduce heat to low. Cook, stirring constantly, until the mixture is chocolate brown, about 15 minutes. Do not let it burn. Stir in the onions, celery, and green pepper and cook an additional 5 minutes.
Stir in the water and bouillon cubes. Place the turkey carcass in the water and bring to a boil. Reduce the heat to a simmer and simmer for 4 hours. Remove the carcass.
Add the reserved turkey meat and the sausage. Stir in the Creole seasoning and season with salt and pepper. Simmer 1 hour more. Serve with steamed rice.

Black Bean Soup

Recipe by Our Best Bites

Jenna Ralph

1 T olive oil

4 large cloves garlic, roughly chopped

3/4 C diced carrots (about 2 med carrots)

3/4 C diced celery (about 2 ribs)

1 C diced onion (about 1 sm-med onion)

2 cans black beans, rinsed and drained

1 3.5oz can green chilies

2 cans low-sodium beef broth

1 t kosher salt

1/8 tsp black pepper

1/2 t chili powder

1/4 t cumin

1/2 t dry oregano leaves

1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Place a large stock pot on the stove-top and set to medium-high heat. When pan is warm, add olive oil. Add carrots, celery, onion, and garlic and saute 4-5 minutes.

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup.

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters.

Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

 Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 C soup.
 

Holiday Extravaganza

Turkeys:

Brined Black Pepper Pomegranate Molasses Glazed Turkey
Carolann Wedlund

Ingredients:
1 (14 to 16 pound) frozen young turkey
For the brine:

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Turkey Glaze:
1 1/2 cups pomegranate molasses
3/4 cup prepared horseradish, drained
3 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1 1/2 teaspoons coarsely ground black pepper
Directions


2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.

During the last 15 minutes of roasting, brush the entire turkey with 1 cup of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent with aluminum foil and let rest 15 minutes before slicing.

Mason Jar Gift Ideas Recipes:

Cherry, Almond and Cinnamon Granola

Ingredients
4 cups old-fashioned rolled oats
2 cups sweetened, shredded coconut
2 cups sliced almonds
1 1/2 cups dried cherries, chopped
1/2 cup vegetable oil
1/3 cup good honey
2 teaspoons ground cinnamon
Directions

Preheat the oven to 350 degrees F.

Toss the oats, coconut, almonds, and cherries together in a large bowl. Pour the vegetable oil and honey over the oat mixture. Add the cinnamon, and stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes.

Remove the granola from the oven and allow to cool, stirring occasionally. Store the cooled granola in an airtight container.

*I use coconut oil and it makes it even more yummy

Total Time: 40 min Yeild 10 cups

Recipe from Ina Garten (Barefoot Contessa)

Cowboy Cookies

Start with 1 quart mason jar
You will need:
1 1-3 cup all purpose flour, spooned into measuring cup & leveled
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup cooking oats
3/4 cup m&ms
3/4 cup semi-sweet chocoalte chips
1/2 cup brown sugar, packed
1/2 cup white sugar
1/3-1/2 cup chopped pecans

Layer the ingredients in like this (you will have to pack the ingredients tight for everything to fit):

First: flour, baking powder, baking soda and salt
Second:oats
Third: m&ms
Fourth: chocolate chips
Fifth:brown sugar
Sixth: white sugar
Seventh: chopped pecans

Toffee Blondies:

In the jar:

1 cup packed brown sugar

1/2 cup mini chocolate chips

1 cup flour

1 tsp baking powder

1/4 tsp salt

3/4 cup chopped pecans or walnuts

1/2 cup heath chips

To make the blondies:

1/4 cup melted butter

2 lightly beaten eggs

1 tsp vanilla

Preheat your oven to 350 degrees. Spray an 8x8x2 pan with cooking spray. In a bowl, combine the butter, eggs, and vanilla. Stir in the contents of the jar. Pour the batter into the prepared pan. Bake for 25 to 30 minutes or until the brownies are set and the edges begin to pull from the sides of the pan. Cool in pan. Makes 16 bars.

Side Dishes/Dessert:

Cranberry Raspberry Relish

1 pound fresh cranberries, finely chopped

2 Tarygreen apples, peeled, cored and finely diced

1 cup sugar

1/2 cup orange marmalade

10 oz package frozen raspberries, thawed and drained

1 tsp lemon juice or to taste

Mix all ingredients in a large bowl. 

*May be refrigerated, covered for 1 month.

Spoon relish into serving bowl

Yeild: 6 cups; serves 12

This relish is quickly assembled when a food processor is used.

Grandma Holladay’s Cranberry Jello Salad

Nancy Holladay

The first recipe is the one I brought to the dinner. I used less than ½ cup of sugar and only about 3 cups of water total. I also used 6 apples and two cans of mandarin oranges.

1 large pkg. (6 oz or two 3oz pkgs) Cherry gelatin (Jello)

1/2 (up to 1) cup sugar, as needed

3-4 cups water, boil (at least 2 cups) to dissolve the jello and sugar – then add the rest of the water

Mix into the dissolved jello:

1 pkg (about 12-16oz) cranberries, ground or finely chopped

6-8 apples, ground or finely chopped

1 orange / or 1 (or 2) can mandarin oranges, chopped

Set and serve.

I didn’t bring this one, but it is easier and good.

Holiday Cranberry Jello

2 sm (3oz) or 1 lg (6oz) pkg. cherry jello

1 can whole cranberry sauce

1 can crushed pineapple (20 oz)

1 ½ cups boiling water

Add boiling water to jello and dissolve. Add cranberry sauce gradually and mash lumps to blend well. Add pineapple and mix thoroughly.  Pour into 9x13 glass casserole.  Chill overnight.

Yam/Apple Casserole

Carol Hansen

l 29 oz can yams
1 can apple pie filling
about 1/3-1/2 C sugar (to your taste)
l tsp cinnamon
1/2 tsp each of allspice, nutmeg, and
a pinch of cloves

Drain the liquid from the can and save it. Put the yams in the bowl
of a mixer, add a little of the saved cooking liquid, sugar and spices
and whip up to the consistency of regular mashed potatoes, adding a
bit more liquid and sugar if you think necessary. You don't want it
runny, but you also don't want it stiff. Put about 1/3 of this in the
bottom of a casserole dish; next add a layer of apple pie filling,
repeat two more times to make 3 layers in all, ending with the yams on
top. Bake at 375 about 45 mins or until bubbly and heated through.
If you want, this can also be made from 'scratch' with fresh cooked
yams and green apples sauteed in a bit of butter with sugar and
cinnamon.

Pumpkin Cake Dessert
RaeDene Hodson

1 yellow cake mix
1/2 cup melted butter
1 egg
1 29 oz can pumpkin
1 can evaporated milk
1 1/2 cups sugar
4 eggs, slightly beaten
1 tsp salt
3 tsp cinnamon
1 tsp vanilla

Reserve 3/4 cup cake mix. Mix rest of cake mix, 1/2 cup melted butter and 1 egg. Press into a 9 x 13 pan.
In bowl, mix eggs, sugar, salt, pumpkin, milk, cinnamon, vanilla. Pour into pan (over cake mix). Sprinkle with topping (below)
Bake 1 hour at 350 degrees.
Top with Cool Whip or serve with vanilla ice cream.

Topping
3/4 c cake mix
1 1/2 tsp cinnamon
1/4 cup sugar
1/4 cup melted butter
Mix until crumbly and sprinkle on top of cake.

Praline Topped Yams Recipe
Megan Bodily
 

3 cups mashed sweet potatoes (can used canned)
 1/2 c. sugar
 2 beaten eggs
 1/2 tsp. salt
 1/2 stick butter or margarine
 1/2 c. milk
 1/2 tsp. vanilla
 1 tsp. cinnamon

 Topping:
 1/3 c. flour
 1/2 c. butter or margarine (melted)
 1 c. chopped pecans
 1 c. Brown SUGAR

 Combine all ingredients, except those for the topping. Mix untill smooth.
 Pour into an oblong casserole dish.
 Combine topping ingredients and sprinkle on top. Bake @ 350 degrees for 30
 min.
 May be prepared to cooking stage in advance and refrigerate until needed.

Pretzel Salad

Karen Tolliver

Crust:
2 cups Pretzels Crushed (Sometimes I do more, because I want to make sure there is enough pretzel on the bottom)
3 Tbsp Sugar
3/4 Cup butter, Melted

Middle Layer:
8oz. Cream Cheese, Softened
1 cup sugar
8oz. Cool Whip, Thawed

Top Layer:
1 pkg. (1-2 Cup) Fresh or Frozen Raspberries
2 (3oz) pkgs raspberry gelatin
2 cups boiling water

Directions:
1. Preheat oven to 300 degrees F.
2. Mix pretzels, 3 Tbsp sugar and melted butter. Press into 13x9 inch dish.
3. Bake for 5 min. Then let cool completely. (if it doesn't cool completely, the next layer will melt...)
4. Mix softened cream cheese and cup of sugar. Add whipped topping; mix well.
5. Spread mixture on top of pretzel crust, Make sure that you seal the edges completely, meaning push the cream cheese layer all the way to the sides, and make sure there are no small holes (if not sealed, the jello will seep into the pretzel crust, and it won't be as good.)
6. Completely dissolve gelatin with the boiling water. Add raspberries.
7. Let gelatin cool slightly, before putting on top of cream cheese layer ( if you don't let it cool, the hot gelatin can cause the cream cheese layer to melt.). *if you are using frozen raspberries, then this will cool the gelatin quickly.*
8. Pour gelatin with raspberries over the cream cheese layer.
9. Chill until set.

Autumn Chopped Salad
Jonna Carlile

Ingredients
6 to 8 cups chopped romaine lettuce
2 medium pears, chopped
1 cup dried cranberries
1 cup chopped pecans
8 slices thick-cut bacon, crisp-cooked and crumbled
4 to 6 oz. feta cheese, crumbled
Poppy seed Salad Dressing (I like T. Marzetti)
Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)

Instructions
On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

Freezer/One Dish meals

Poppy Seed Chicken

Jan Skubal

4 cups cooked chicken breast

2 cans cream of chicken Soup

3 cups sour cream

8 oz crushed Ritz Crackers

1 cup minced onion

1 cup chopped celery

1 small package of sliced almonds

Mix soup & sour cream together, then add onion and celery. Mix cracker crumbs, melted butter, poppy seeds and almonds. Layer crumbs, chicken and soup; repeat layers. Top with layer of crumbs and almonds. Bake at 350 degrees for about 30 minutes.

Elizabeth's Crock Pot Chicken

Jan Skubal

3 chicken breasts, cut into bite size pieces

1 package Good seasons Italian salad dressing mix

8 oz cream cheese

1 can cream of chicken or cream of mushroom soup

1/2 -1 package frozen spinach (thawed and undrained)

Cook chicken and seasoning in crock pot for 3 hours to all day. After chicken is cooked, add cream cheese, soup and spinach. Heat through. Mixture can be thinned with a little milk. Serve over rice (good over cooked cauliflower too)

Mississippi Corn Bread Salad

Jan Skubal

Cornbread - baked (buy 2 @ lucky's) crumble corn bread up

Corn Mixture is:

1 can kidney beans

2 cans corn

1 bunch green onions, chopped

1 can black olives, chopped

1/2- green bell pepper, chopped

1/2 - red bell pepper, chopped

1 lb. bacon fried crispy

2 cups shredded cheddar cheese

Dressing:

1 pint sour cream

1 pint mayo

1 package dry ranch dressing

Layer in glass bowl. Corn bread first layer, then corn mixture, then dressing, than cheese, then bacon and repeat.

Jello Salad Mold

Jan Skubal

2 small or 1 large Jello, leave 1/2 cup water out and use juice from mandarin orange for last 1/2 cup cold water.

Let jello soft set. Mix in cool whip - 1 1/2 cups, not whole tub. Add miniature marshmallows and mandarin oranges. Put in Tupperware mold & let finish setting.

Spaghetti Pie

Jan Skubal

6 oz spaghetti

2 TBSP butter or margarine

1-3 cup Parmesan cheese

3 well beaten eggs

your favorite spaghetti sauce - 1 large jar

1/2 cottage cheese

1/2 cup shredded mozzarella cheese

Cooke Spaghetti and drain. Stir in butter, Parmesan cheese and eggs. Form mixture into a crust in buttered pie pan. Spread cottage cheese over bottom of crust. Pour in spaghetti sauce. Bake uncovered 350 degrees for 20 minutes. Sprinkle mozzarella cheese on top and bake 5 minutes more.

Beefy Tomato Skillet

Barbara Reinert

1 lb ground beef

3 cups beef broth

1 (14.5 oz) can diced tomatoes with garlic and onion, undrained

2 cups small elbow macaroni

2 cups corn (frozen)

1 (8oz) can tomato sauce

1 TBSP chili powder

1 cup shredded Monterrey Jack Cheese

In large skillet, brown beef; drain. Stir in broth, tomatoes, uncooked macaroni, corn, tomato sauce & chili powder. Bring to a boil, reduce heat to low. Simmer, uncovered 15-17 minutes or until elbows are tender, stir occasionally. Remove from heat. Sprinkle with cheese. Cover, let stand 2 minutes until cheese melts.

Lasagna with Turkey Sausage

Carolann Wedlund

· 2 tablespoons olive oil

· 1 cup chopped yellow onion (1 onion)

· 2 garlic cloves, minced

· 1 1/2 pounds sweet Italian turkey sausage, casings removed

· 1 (28-ounce) can crushed tomatoes in tomato puree

· 1 (6-ounce) can tomato paste

· 1/4 cup chopped fresh flat-leaf parsley, divided

· 1/2 cup chopped fresh basil leaves

· Kosher salt

· Freshly ground black pepper

· 1/2 pound lasagna noodles

· 15 ounces ricotta cheese

· 3 to 4 ounces creamy goat cheese, crumbled

· 1 cup grated Parmesan, plus 1/4 cup for sprinkling

· 1 extra-large egg, lightly beaten

· 1 pound fresh mozzarella, thinly sliced

Directions

Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Broccoli & Rice In Coconut Curry Sauce

Recipe taken from 12 Steps to Whole Foods, by Robyn Openshaw (The Green Smoothie Girl)

Elizabeth Champion

1 1/2 cups brown rice, rinsed well

3 cups water

2 Tbsp. coconut oil

3 stems of broccoli, cut in bite-sized pieces (including stalk)

8 oz. mushrooms, washed well and cut in thirds

1 can (14 oz.) coconut milk

1 Tbsp. cornstarch

1 Tbsp. curry powder

1 1/2 tsp. sea salt

2 tomatoes, chopped

1/2 cup chopped cilantro

1/4 cup fresh parsley (or 1 Tbsp. dried)

Bring water and rice to a boil, turn down to medium low, cover, and simmer for 45 mins. In a large wok, frying pan, or pot melt coconut oil and lightly saute broccoli on medium high for five minutes, then add mushrooms and saute another two minutes. In a blender, blend coconut milk, cornstarch, curry powder, and salt. Add to vegetables and heat on medium high, stirring frequently and reducing to a simmer until sauce is thickened. Toss mixture gently into brown rice, along with tomato, cilantro, and parsley. Serve hot.

Note: Cooked rice freezes great. I like to freeze my left over rice in 2 cup sizes. That way I can easily add them to recipes (like this) that call for cooked rice and save myself a step. And if you buy sliced mushrooms and the Costco broccoli then you can make this recipe in 15 minutes! Bon Appetit! Elizabeth

Freezer/One Dish meals

Busy lifestyles and over-full schedules make traditional cooking methods nearly obsolete in many families. The results are poor nutrition and budgets strained by the high cost of fast food or commercially prepared meals. Test Kitchen is here to help. We will be having a demo on how to make delicious freezer/one dish meals for those nights you simply don’t have time or are just too tired. It will be held on October 12th at 7pm at the Centerville Cultural Hall. Bring your favorite freezer meal or one dish meal to share or just come and enjoy.

From the Garden

Fresh Marinara Sauce
Penny Bosko

6 lbs ripe tomatoes
6 cloves garlic
3-4 lg carrots
1/3 cup olive oil
2 TBSP dried basil
1 TBSP oregano
2 1/2 tsp salt
1 tsp pepper

Mix. bring to boil. simmer. and stir occasionally until thick - about 2 hours. Pour into canning jars and thy should seal or put in ziplock freezer bags.
Fresh Salsa
Penny Bosko

2-6 tomatoes diced
1-3 any color bell pepper diced
3-4 green onions
1-2 ears of corn
1/4 cup cilantro

Add can of black beans or a firm avocado if desired

Strawberry Freezer Jam

Kori Archibald

3-1/4 cups prepared fruit (buy about 2 qt. fully ripe strawberries)

1/4 cup fresh lemon juice

1 box MCP Pectin

1 cup corn syrup

4-1/2 cups sugar, measured into separate bowl

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

CRUSH strawberries thoroughly, one layer at a time. Measure exactly 3-1/4 cups crushed strawberries into large bowl. Stir in lemon juice. Stir in pectin; let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Charred Tomato Gazpacho

Carolann Wedlund

• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds, lightly crushed
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1/2 cup crustless white bread cubes
• 1 large clove garlic
• Kosher salt
• 3 1/4 pounds tomatoes, halved
• 1/2 teaspoon sugar
• 2 tablespoons sherry vinegar
• 1 Kirby cucumber
• 1 green bell pepper
• Freshly ground pepper

Directions

Preheat a grill or grill pan to medium high. Heat the cumin seeds, coriander seeds and 1/2 cup olive oil in a small skillet over medium-low heat until the seeds are toasted, about 3 minutes. Transfer to a liquid measuring cup. Transfer 3 tablespoons of the spiced oil and about half of the seeds to a small bowl; reserve for topping.

Put the bread cubes in a bowl, cover with water and let soak 2 minutes. Drain, squeeze dry and set aside.

Mince the garlic, then sprinkle with a pinch of salt and mash it into a paste with the flat side of a knife.

Toss the tomatoes in a bowl with the remaining 1 tablespoon olive oil and grill until charred, about 3 minutes per side. Transfer half each of the charred tomatoes, bread, garlic paste, sugar and vinegar to a blender; add 1/4 teaspoon salt and puree until smooth. With the motor running, add about half of the spiced oil from the measuring cup. Pour the mixture through a fine-mesh sieve into a bowl. Blend the remaining tomatoes, bread, garlic paste, sugar and vinegar with the other half of the spiced oil and 1/4 teaspoon salt, then strain into the bowl. Chill the soup at least 2 hours.

Dice the cucumber and bell pepper. Season the soup with salt and pepper. Ladle into bowls; drizzle with the reserved spiced oil and top with the diced vegetables.

Quinoa with Garden Vegetables

Elizabeth Champion

1 cup quinoa
1 cup wheat (or any other whole grain)

Prepare both all grains according to package directions.

2 cups cooked black beans
1 cup carrots, shredded or julienned
2 bell peppers (red, orange, or yellow),
chopped 3 green onions, diced
2 cups mushrooms, chopped
1-2 medium zucchini, chopped
Note: This are the veggies I used. You can add or delete any veggie and it will still be good. Great way to use whatever you have in the garden
½ cup fresh parsley, chopped
½ cusp fresh cilantro, chopped

Mix all the ingredients in a bowl, then add in the grains. Toss with dressing A or B and serve warm or cold

Dressing A:
1/4 C extra virgin olive oil
2 Tbsp. flaxseed oil
1/2 C fresh lemon juice
2 tsp. ground turmeric
1 Tbsp. cumin
2 tsp. sea salt
freshly ground pepper to taste
optional: 1/4 C fresh mint, chopped

Shake all ingredients in a pint jar and stir into mixture.

Dressing B:
¼ cup fresh orange juice
1 Tbsp. chia or flax seeds
2 Tbsp. white wine vinegar
1 Tbsp. extra virgin olive oil
2 Tbsp. honey
1 Tbsp. fresh mint, diced or ½ tsp. dried mint

Mix orange juice and chia or flax seeds and let sit for ½ hour. Add remaining ingredients, mix, and pour over grain and veggie mixture. Also makes a great salad dressing.

Swiss-Almond Floret Bake

Shelley Baer

3 cups water
2 cups fresh cauliflowerets
2 cups chopped fresh broccoli
2 TBSP butter
2 TBSP all-purpose flour
1-1/4 cups milk
1/2 cup shredded Swiss cheese
1 TBSP apricot jam
1/4 teaspoon curry powder
1/8 tsp salt
1/8 tsp pepper

Topping:
1/2 cup dry bread crumbs
1/4 cup sliced almonds, toasted
2 TBSP butter, melted

In a large saucepan, bring water to a boil. Add cauliflower and broccoli; return to a boil. Cover a cook for 3 minutes. Drain and pat dry.

In another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheese, jam, curry, salt and pepper. Cook and stir over low heat until cheese is melted. Remove from the heat.

Place the cauliflower and broccoli in a greased 1-1/2 qt. baking dish. Top with cheese sauce. Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 350 for 20 - 25 minutes or until vegetables are tender. Yield: 4-6 servings.