Fun Recipes
Creamy Pumpkin Fudge
1 1/2 cups sugar 2/3 cup evaporated milk 1/2 cup canned pumpkin 2 Tbsp butter or margarine 1 1/2 tsp pumpkin pie spice 1/4 tsp salt 2 cups miniature marshmallows 1 package (12 0unces) white chocolate chips 1/2 cup chopped walnuts, toasted Line an 8-inch square baking pan with aluminum foil, extending foil over 2 sides of pan; butter foil. Set aside. Butter sides of a heavy medium saucepan. Combine sugar, evaporated milk, pumpkin, butter, pumpkin pie spice, and salt in saucepan. Stirring constantly, bring mixture to a boil over medium heat; boil 12 minutes. Remove from heat. Add marshmallows, ships, walnuts, and vanilla; stir until marshmallows and chips melt. Pour into prepared pan. Chill until firm. Use ends of foil to lift fudge from pan. Cut into 1-inch squares. Store in an airtight container in refrigerator. Yield: about 4 dozen pieces fudge. Kale Slaw with Peanut Dressing Serves 8 2 large bunches curly kale, center ribs discared, very thinly sliced crosswise (about 10 cups) 1 yellow, orange or red bell pepper 2 carrots, thinly sliced crosswise 1/2 cup vegetable oil 1/4 cup salted peanuts 1/4 cup cider vinegar 1 T packed light brown sugar 1/2 t coarse salt 1/4 cup salted peanuts Toss curly kale, bell pepper & carrots in a large bowl. Puree vegetable oil, cider vinegar, vinegar, brown sugar & salt in a blender until smooth. Pour dressing over vegetable just before serving. Sprinkle with 1/4 cup salted peanuts, coarsely chopped. Helen Sisson Lemon Sunshine Salad 1/3 - 1/2 cup salted peanuts 2/3 cup raisins or cranraisins 1/2 cup chopped onion 10 strips - 1 lb bacon (crisp) 1 cup Miracle Whip Salad Dressing `1/3 cup sugar 2 tbls vinegar 1. Make the dressing using salad dressing, sugar and vinegar. Mix well. 2. Stir into the mixture the peanuts, raisins onions and bacon. 3. Pour mixture on broccoli. Stir and toss until broccoli is well coated. Serves approximately 12 people (I made a triple recipe for the retreat pot luck) Bean Salsa1 red pepper very small dice 1 green pepper, same 1 onion, same 1 can corn, drained 1 can (same size) pork and beans, rinsed well 1 can black beans, rinsed well. Max all. 1/3 cup ver or canola oil 1/4 cup white vinegar1/4 cup sugar Pinch of cayenne if desired, all shaken in a jar and pured over salsa mix. Stir from time to time. Can be made ahead and will last for days in the refrigerator ( if it doesn't all get eaten right away) Serve with Tostito Scoops. One full scoop is 25 calories. Jean Rose Cinnamon Twist Great recipe for camping! Can of refrigerator bisquits Stretch each bisquit and then wrap it around a roasting stick like a corkscrew Roast it over coals until golden brown It is done when you can twirl it around freely on the stick. Roll in butter and sprinkle with cinnamon sugar. Crunchy Oatmeal Muffin 1 cup Old Fashion Oats 1 cup flour 1/4 cup sugar 1T baking powder 1/2 t salt 1 cup milk 1 egg 3T oil or shortening -------------------------- Mix together Pour into a 9 X 13 greased glass casserole dish -------------------------- TOPPING 1T melted butter 1T flour 1/3 cup brown sugar 2t cinnamon -------------------------- Mix up and sprinkle on top Bake at 425 - 15 min Heather Allgaier Hungry Jack Beef & Bean Casserole 1 lb. ground beef 1/4 cup chopped onion or 1 tablespoon instant minced onion 3 to 4 tablespoons your favorite barbeque sauce 1 tablespoon brown sugar 16 oz. Bush's Beans 10 oz. can Refrigerated flaky biscuits. (Not the large Grand Biscuits.) 3/4 cup Shredded Cheddar cheese Heat oven to 375 degrees In skillet brown ground beef and onion, drain. Stir in barbeque sauce, brown sugar and beans. Heat until bubbly. Pour into 2 qt. sprayed casserole dish. Separate dough into 10 biscuits, cut each biscuit in half crosswise. Place biscuits cut side down in a spoke wheel fashion around edge of casserole dish. Sprinkle cheese over biscuits. Bake 22-27 minutes at 375. makes 4-6 servings. Yum Yum! from melskitchencafe.com
1 (10-ounce) can pineapple chunks (about 1 cup), drained 1 (11-ounce) can mandarin oranges (about 1 cup), drained 1 medium apple, cored and chopped (about 1 cup) 1 cup grapes, halved 1/2 cup sour cream, light or regular 1/2 cup sweetened, shredded coconut
Combine the fruit in a large bowl, tossing well so the apple (and other fruit that likes to brown) can get coated in the pineapple and orange juice to prevent browning. Stir in the sour cream and coconut, gently tossing to coat. Refrigerate for at least 4 hours prior to serving to allow the flavors to meld together. Serve chilled. You might notice that after a day or so of sitting in the fridge, quite a bit of liquid from the fruit pools at the bottom. If eating the leftovers, I like to gently pour some of this off before eating.
Chicken Cordon Bleu Bread Bowls from melskitchencafe.com
*Note: if you don't have apple juice on hand, you can omit the apple juice and increase the chicken broth to 1 3/4 cups.
*Serves 4-6
For the Chicken and Sauce: 4 tablespoons butter 1 pound boneless, skinless chicken breasts cubed (about 2-3 chicken breasts) 1/2 cup minced yellow onion 2 cloves garlic, finely minced 2 tablespoons flour ½ cup apple juice 1 1/4 cups chicken broth 1/2 cup heavy cream 1/4 cup freshly grated Parmesan cheese 2 tablespoons prepared yellow mustard 1 teaspoon dried thyme 2-3 cups broccoli florets Salt and cayenne pepper to taste
To Assemble: 4-6 medium round regular or sourdough bread bowls (I used thisItalian Bread bowl recipe) 8-10 thin slices smoked ham 1 cup grated Swiss cheese ¼ cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees. Line a large rimmed baking sheet with foil and lightly coat the foil with cooking spray.
Place the broccoli florets in a microwave-safe bowl and cover with plastic wrap or a tight fitting microwave-safe lid. Microwave on high for 3-4 minutes until tender but still bright green. Remove the plastic wrap and set aside.
In a 10- or 12-inch skillet, melt the butter over medium heat. Add the chicken and saute until the chicken begins to brown but isn't cooked all the way through, about 3-4 minutes. Stir in the onions and garlic and cook, stirring often, until softened (when chicken is still slightly pink), about 2 minutes. Sprinkle the flour over the chicken/onion mixture and stir to incorporate. Cook, stirring, constantly for one minute.
Gradually add the chicken broth and apple juice, stirring constantly to avoid any clumps from forming. Stir in the cream, Parmesan cheese, mustard and thyme. Simmer for about 5-6 minutes, until the mixture is thickened and bubbly. Stir in the broccoli; season with salt and cayenne pepper to taste. Remove from heat.
Hollow out the inside of the bread bowls by cutting off the tops and tearing out the insides. I like to leave about a 1/4-inch edge along all sides of the bread bowl. Compress the remaining bread together to firm up the sides and make room for the filling. Place the bread bowls on the prepared baking sheet and toast them for about 5 minutes in the preheated oven.
Remove the toasted loaves from the oven and arrange the ham slices in the bottom of each loaf. Using a slotted spoon, divide chicken mixture evenly between loaves, reserving about 1-2 cups sauce in the pan for serving. Top the chicken mixture in each loaf with shredded Swiss and a sprinkle of Parmesan cheese.
Bake the bread bowls until the cheese melts, about 10-15 minutes. Serve each bread bowl with reserved cream sauce.
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| 1. | Preheat oven to 350°F. Shape cookie dough into a ball and place in center of Large Round Stone; flatten slightly. Using lightly floured Baker's Roller®, roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using Serrated Bread Knife; cool completely on baking stone. |
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| 2. | Combine cream cheese, brown sugar, peanut butter and vanilla in Small Batter Bowl; mix well. Spread cream cheese mixture evenly over cookie. |
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| 3. | Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apple slices in half and arrange evenly over cream cheese mixture. |
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| 4. | Microwave ice cream topping on HIGH 30-45 seconds or until warm; drizzle evenly over apples. Chop peanuts using Food Chopper; sprinkle over apples. Cut into wedges. |
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| Yield: 16 servings Nutrients per serving: Calories 300, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 36 g, Protein 5 g, Sodium 270 mg, Fiber 1 g Cook’s Tips: Use the Jar Opener to open the jar of caramel ice cream topping with ease. The Large Spreader is handy for spreading the cream cheese mixture over the cooled cookie. Our Small Spreader works equally well for spreading frosting and thick glazes over baked goods. Dip apples in lemon-lime flavored carbonated soda or lemon juice to prevent them from turning brown. Add a touch of spice to this dessert pizza by sprinkling ground cinnamon over the apple slices in Step 3 using the Flour/Sugar Shaker. |
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BBQ Pulled Pork Sandwiches
from My Kitchen Cafe (www.melskitchencafe.com)
3 to 4 pounds boneless pork shoulder (I've also used boneless pork loin - not tenderloin - but pork loin with good results)
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke
2 cups barbecue sauce
Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.
Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.
Tri Color Pasta Salad
from Aunt Marilyn
1 12 oz. package Pasta Rotini, tri colored, cooked and drained
3 roma tomatoes, diced
1 can black olives, sliced
¼ cups red onion, finely diced
3/4 cup parmesan cheese
6 fresh basil leaves, cut into strips
4 tablespoons basil pesto
2/3 cup creamy Caesar dressing
2 teaspoons sauté spice (equal parts black pepper, salt, and garlic powder)
½-1 cup toasted pine nuts
Cook pasta and coat with Caesar dressing while warm. Add the rest of the ingredients (minus the pine nuts) and toss. Top with toasted pine nuts.
Savory Spiral Stuffed Rolls
from My Kitchen Cafe (www.melskitchencafe.com)
1 recipe roll dough (that yields about 12 rolls), I usedthis recipe using half wheat flour
12 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 cups chopped ham (leftoverham or deli ham works great here)
1 1/2 cups finely chopped broccoli
2 cups shredded cheese (Swiss, Cheddar..options are limitless)
1 cup freshly grated Parmesan cheese
1 cup finely chopped green onions
Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (using thefrench bread roll recipe, I rolled my dough to about 13 inches by 17 inches).
In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions (see the pictures below). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.
Harvest Chicken Salad
1 large can chicken (i use sams club, awesome)
4 tbs mayo or more to taste
1 granny smith apple, chopped
1/3 cup craisins
1/4 cup chopped almonds, I used the roasted/salted variety
Spread over croissants, pitas, or bread. enjoy. I also will add it to cooked pasta for a quick weeknight meal
Goody Bars
1 cup packed brown sugar
1 cup light corn syrup
1 cup peanut butter
1 cup honey roasted peanuts, chopped
6 cups cornflakes
1 cup semi sweet morsels, melted (about 60 seconds in micro safe dish)
Grease a 9 x 13 pan. Bring sugar and corn syrup to simmer in a large pot. Off heat, add peanut butter, and peanuts, stirring until smooth. Then add cornflakes. scrape mixture into pan, and press it down. Spread melted chocolate over top. Let cool completely, about 30 minutes.
Bank 1884 Artichoke Salad
with Honey Mustard Vinaigrette
This is a salad that I ordered at The Bank 1884 restaurant in Port Austin, I just had tofigure it out!
So start with a spring mix/mesclun mix salad
Toppings:
Marinated artichokes (i used the ones from sams club, marinated and grilled)
red onions
whole wheat crutons
chopped mushrooms (they used marinated mushrooms)
snow pea pods
The dressing I came up with was a honey mustard vinaigrette
1/4 cup olive oil
2 tbs red wine vinegar (I would use white wine vinegar if you had it)
1 tablespoon stone groung mustard or dijon mustard
2 tbs honey
salt and pepper, than about 1/8 tsp of nutmeg
Coconut Tres Leches Cake
from My Kitchen Cafe (www.melskitchencafe.com)
Serves 12-16
Cake:
Make-ahead Yellow Cake Mix or other preferred cake mix or homemade yellow cake recipe
Milk Syrup:
1 can (15 ounces) cream of coconut
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
Garnishes:
2 medium-size ripe bananas
Sweetened cream (see instructions below)
1 cup sweetened flaked coconut, toasted (spread on a rimmed baking sheet and bake it at 350 degrees until golden brown, 7 minutes, or toast it in a skillet over medium-low heat on the stovetop)
Place a rack in the center of the oven and preheat the oven to 350 degrees.
Lightly spray a 9X13-inch baking dish with cooking spray. Set the baking dish aside. Place the make-ahead cake mix, 1 1/4 cups warm water and 2 largroom-temperature eggs in a large bowl and beat with an electric mixer until the mixture is smooth, about 2 minutes (if using another cake mix or recipe, bake according to box or recipe instructions). Scrape the batter into the prepared pan. Bake the cake until it is lightly golden and is slightly pulling away from the edges, 30-34 minutes. Remove the cake from the oven and place it on a wire rack to cool completely, 1 hour.
Meanwhile, make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.
Pierce the cooled cake all over the top with the tines of a fork or a thin wooden skewer. We are talking all over! The more pokes, the more the syrup will soak into the cake. Using a large spoon or ladle, spoon some of the milk syrup over the cake. Let the syrup soak into the cake, then continue spooning the syrup on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the syrup is absorbed, 2 hours. Cut the bananas, if using crosswise into ¼-inch slices. Slice the cake and serve it with sliced bananas, sweetened cream and toasted coconut, if desired.
Sweetened Cream:
Pour 1 cup heavy whipping cream into a large (preferably chilled) glass bowl and beat it on high speed until thickened 1 ½ minutes. Stop the machine and add ¼ cup confectioners’ sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Makes 2 cups.
adapted slightly from the Pampered Chef Recipe below. I used sugar cookies instead, for presentation