PROGRAM SPONSORS: KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
NATIONAL BLUEBERRY MONTH RECIPES - JULY 22, 2014
FROZEN YOGURT COVERED BLUEBERRIES
1 (6 oz.) container fresh
blueberries, 1 (6 oz.) container nonfat blueberry Greek yogurt DIRECTIONS: Wash
blueberries. Line a small baking sheet with parchment or wax paper. Using a
toothpick, dip each blueberry into the Greek yogurt and swirl until the blueberry
is nicely coated with yogurt. Place on baking sheet. Continue this until all
blueberries are coated with yogurt. Place baking sheet in freezer and let
freeze at least an hour. After frozen, the frozen yogurt covered blueberries
can be placed in a ziplock baggie and stored in the freezer. Take out what you
need for snack time and enjoy!
SIMPLE BLUEBERRY TURNOVERS
1 sheet puff pastry-thawed, 1
c. fresh blueberries, 2 Tbs. sugar, 1 Tbs. corn starch, ¼ c. water, 1
tablespoon lemon juice, 1-2 tsp. milk, 1 c. powdered sugar DIRECTIONS: Preheat
oven to 400°. Line a baking sheet with parchment or spray with cooking spray.
In a small saucepan, combine the blueberries, sugar, water and corn starch, and
heat until simmering. Simmer, stirring frequently until thickened. Remove from
heat and let cool. Cut the puff pastry into six equal sized rectangles and roll
each out into a square shape. Put 1-2 tablespoons of filling in the center of
each square, and fold in half to make a triangle. Pierce the top with a fork to
let steam escape. Place on the baking sheet and repeat with remaining squares
of dough. Bake 15-20 minutes or until lightly browned, then let cool. While the
turnovers are cooling, whisk together the lemon juice, milk and powdered sugar,
adding more or less to reach desired consistency. Pour
the glaze into a plastic bag or piping bag, snip a small piece off the corner
of the bag and drizzle over the turnovers. Let harden and enjoy!
LEMON BLUEBERRY BREAD
1/3 c. melted butter, 1 c.
sugar, ¼ c. freshly squeezed lemon juice, 2 eggs, 1 ½ c. flour, 1 tsp. baking
powder, 1 tsp. salt, ½ c. milk, 2 Tbs. grated lemon zest, 1 c. fresh or frozen
blueberries, 2 Tbs. flour DIRECTIONS: Preheat oven to 350°. Butter a loaf pan.
Line the bottom and two sides of the pan with parchment paper. Grease parchment
paper, too. In mixing bowl, beat together butter, 1 c. sugar, lemon juice and
eggs. In separate bowl, combine flour, baking powder and salt; stir into egg
mixture alternately with milk. In the same bowl where you combined flour, add
blueberries and toss them in 2 tablespoons of flour. This will help prevent
blueberries from sinking. Fold in lemon zest and blueberries into the batter.
Pour batter into prepared pan. Bake in preheated oven for about 60 minutes,
until a toothpick inserted into center of the loaf comes out clean. Cool bread
in pan for 40 minutes on a wire rack.
BLUEBERRY CHICKEN CHOPPED SALAD
2 boneless, skinless chicken
breasts, salt & pepper, 1 Tbs. olive oil, 1 head Romaine lettuce-finely chopped,
1 pint fresh blueberries, 1 c. roughly chopped toasted pecans, 2/3 c. diced red
onion, ½ c. blue cheese (or any soft cheese), Dijon vinaigrette DIRECTIONS:
Season chicken breasts on both sides generously with salt & pepper. Heat
oil in large sauté pan over medium-high heat. Add chicken breasts and cook for
4-5 minutes per side, until the chicken is cooked through and no longer pink
inside. Transfer chicken breasts to a separate plate and let rest for at least
5-10 minutes. Then chop into small, bite-size pieces. Add the chicken to a
large bowl with the lettuce, blueberries, pecans, red onion, blue cheese and
vinaigrette. Toss to combine. Serve immediately. DIJON VINAIGRETTE: 1/3 c.
olive oil, 3 Tbs. red wine vinegar, 2 tsp. honey, 1 tsp. Dijon mustard, pinch
of salt & pepper DIRECTIONS: Whisk all ingredients together until combined.
BLUEBERRIES AND CREAM POKE CAKE
1 white cake mix, 1 can
sweetened condensed milk, 1 cup blueberry pie filling DIRECTIONS: Prepare cake
according to package directions. Once cake is cooled, use a wooden spoon to
poke holes evenly throughout the cake, making about 25-30 holes. In a bowl,
combine condensed milk and the cup of blueberry pie filling. Pour the sweetened
condensed milk mixture evenly over cake, trying to fill up the holes. Mix the 2
tablespoons of just the blueberry pie filling into the whipped topping
container. Mix together until combined then spread the whipped cream on top
of cake. Refrigerate until ready to
serve. Refrigerate overnight, if possible.
PROGRAM SPONSORS: KITCHEN & FLOOR DÉCOR,
AMUNDSON’S APPLIANCES, RICE LAKE FARMERS MARKET
NATIONAL ICE CREAM MONTH RECIPES 2014 - JULY 15, 2014
CRAN-RASPBERRY SNOWBALL PUNCH
1 (32 oz.) bottle cranberry
juice-chilled, 1 (12 oz.) jar seedless raspberry jam, 1 ½ (2 liter) bottles
lemon-lime flavored carbonated beverage-chilled, ½ gallon vanilla ice cream
DIRECTIONS: Combine cranberry juice, red raspberry jam and lemon-lime soda in a
large punch bowl until well combined. Using a medium-sized scoop, spoon half of
ice cream over fruit mixture; stir until frothy. Top with remaining scoops of
ice cream forming ‘ice cream snowballs’ atop the froth.
ICE CREAM BREAD
2 c. premium vanilla ice cream-softened, 1 ½ c.
flour plus 2 tsp. baking powder and ½ tsp. salt DIRECTIONS: Preheat oven to 350
degrees. Spray a loaf pan with baking spray. In large bowl, stir ice cream
until smooth; stir in flour until just blended. Scoop into prepared pan. Bake
43-48 minutes until toothpick inserted in center comes out clean. Cool on wire
rack 10 minutes; invert loaf onto cooling rack. Serve warm or cool completely.
Add-ins: Mix and match up to 1 cup of
add-ins: ½ c. chocolate chips, chopped peanut butter cups or other candy bar; 1
c. fresh or frozen blueberries; 2/3 c. chopped banana LOAF LEFTOVERS? Toast
slices and use them for a sundae or your favorite fruit shortcake.
BAKED PUMPKIN ICE CREAM GLAZED DONUTS
¾ c. flour, 1 Tbs. baking
powder, ¼ tsp. salt, ½ tsp. cinnamon, ¼ c. sugar, ¼ c. plus 2 Tbs. canned
pumpkin, 1 large egg, 1 tsp. vanilla, 2 Tbs. instant vanilla pudding mix, ¾ c.
vanilla ice cream (measured before melting), ½ c. powdered sugar, ¼ c. heavy
cream (you may need a couple tablespoons more if too thick) DIRECTIONS: Preheat
oven to 350 degrees and spray a donut pan with non-stick cooking spray. Place
flour, baking powder, salt, cinnamon, sugar, pumpkin, egg, vanilla and pudding
mix into a large bowl. Place ice cream into a microwave safe bowl and heat for
30 seconds or until just barely melted. Pour into mixing bowl and combine with
other ingredients until well combined. Scoop batter into prepared Wilton donut
pan. Bake for 15-20 minutes, until baked through. Remove and let cool for 10
minutes before removing from pan. To prepare the glaze, place powdered sugar
and cream into a bowl, whisking to combine. Add more cream if needs thinning
out. Dip tops of donuts in glaze and serve.
CHOCOLATE ICE CREAM BITES
Chocolate ice cream OPTIONAL:
toppings of your choice: sprinkles,
coconut, mini chocolate chips, ground nuts, toasted coconut DIRECTIONS: Line a
cookie sheet with waxed paper. Set the ice cream out so it softened up a little
bit. Put your toppings in small bowls. With a tablespoon measure, scoop out a
ball of ice cream. Place it in a bowl with a topping and roll until the ice
cream is completely covered. Place the covered ice cream ball on the cookie
sheet. Repeat with remaining ice cream and toppings. Place the cookie sheet in
the freezer and freeze until firm, about an hour.
RASPBERRY VANILLA ICE CREAM CAKE
1 loaf pound cake, sliced
horizontally into thirds (sliced thinly), 1 ½ c. raspberries (6 oz.), 1 pint
vanilla ice cream-softened, powdered sugar for serving DIRECTIONS: Place bottom
layer of cake on large piece of foil or in loaf pan of equal size. Sprinkle
half the raspberries over cake, spread evenly with half the ice cream and top
with another cake layer. Repeat with remaining raspberries, ice cream and cake.
Wrap with foil and freeze at least 4 hours. Remove cake from freeze about 30
minutes before serving. Serve dusted with powdered sugar.
STRAWBERRY AGUA FRESCA (AGUA FRESCA TRANSLATE S TO
4 c. ripe strawberries-hulled
& sliced, 1 c. sugar, 5 c. water, 2 c. crushed ice, 2
tsp. lime juice DIRECTIONS: Combine all ingredients in a blender and blend
until smooth and slushy and sugar is dissolved. Recipe serves 8.
FRESH STRAWBERRY BREAD
½ c. butter-softened, 1 c.
sugar, 4 oz. cream cheese-softened, 2 eggs, 1 tsp. vanilla, 2 c. flour, 2 tsp.
baking powder, ½ tsp. baking soda, ½ tsp. salt, ½ c. buttermilk, 1 ½ c.
strawberries-rinsed-dried & chopped DIRECTIONS: Grease and flour a 9x5-inch
loaf pan. With mixer cream butter, sugar, and cream cheese until fluffy. Add
eggs one at a time. Mix in vanilla. In separate bowl, mix flour, baking powder,
baking soda and salt. Blend flour mixture with butter mixture just until
blended. Add buttermilk and only stir until just combined; do not over mix.
Carefully fold in strawberries. Dough mixture will be thick. Bake in a 350°
oven for 50-60 minutes.
SPECIAL STRAWBERRY SALAD
1 envelope unflavored
gelatin, ¼ c. cold water, 1 c. half-and-half cream, 2/3 c. sugar, 2 c. sour
cream, 1 tsp. vanilla, 1 pkg. (6 oz.) strawberry Jell-O, 2 c. boiling water, 1
(16 oz.) pkg. unsweetened strawberries, 1 can (11 oz.) mandarin oranges
DIRECTIONS: Dissolve unflavored Jell-O in cold water. In medium saucepan over
low heat, heat cream and sugar until sugar dissolves. Stir in gelatin mixture
until dissolved. Remove from heat; stir in sour cream and vanilla. Pour into a
2 quart glass bowl; chill until firm. Dissolve strawberry gelatin in boiling
water. Drain orange liquid into strawberry gelatin, blend well. Gently stir in
strawberries until thawed. Pour over cream layer; arrange oranges on top (allow
to settle) and chill until firm.
WHITE CAKE WITH STRAWBERRY CREAM FROSTING
2 pkgs, white cake mix made
according to pkg. directions, ½ c. seedless strawberry jam, 1 c.
butter-softened, 1 (32 oz.) pkg. powdered sugar, 1 c. finely chopped
strawberries, fresh strawberries to place on top of cake DIRECTIONS: Bake your
white cake in two round pans according to directions and allow to cool. You may
want to stick your rounds in the freezer for an hour so it’s easier to frost.
FROSTING: Beat butter until smooth in large bowl. Slowly add about ½ of the
powdered sugar. Then add the strawberries and mix on low speed. Continue to add
the rest of the powdered sugar until you get a smooth consistency. If it looks
too thick add more strawberries. If it’s too thin add more powdered sugar. Once
the cakes are cooled spread jam over the first layer. Then add a layer of
frosting. You could add a layer of thin strawberries here, too. Then carefully
add your second layer of cake. Add more frosting to fill in gaps. Then frost
STRAWBERRY MOUSSE CHEESECAKE
CRUST: 2 c. graham cracker
crumbs, 2 Tbs. sugar, 5 Tbs. butter-melted FILLING: 1 (3 oz.) pkg.
strawberry-flavored Jell-O, 1 c. boiling water, 1 c. cream cheese @ room
temperature, 1 c. sugar, 1 tsp. vanilla, 2/3 c. evaporated milk DIRECTIONS:
Preheat oven to 350°. Have ready a 9 inch springform pan. Combine crust
ingredients and press into the bottom of pan. Bake for 10 minutes, remove from
oven and let cool. Dissolve strawberry Jell-O in boiling water in a bowl; cool
in refrigerator until thick, but not set, about 20 minutes. Beat cream cheese,
sugar and vanilla together in a bowl until smooth. Beat milk in a separate bowl
with electric mixer until whi8pped and thick. Gradually pour strawberry gelatin
mixture into evaporated milk, beating constantly. Fold cream cheese mixture
into gelatin-milk mixture to form cheesecake filling. Set graham cracker crust
on a baking sheet. Pour cheesecake filling into crust. Refrigerate until cake
is set, at least 4 hours. Garnish with fresh strawberries and whipped cream.
JULY 4TH PICNIC RECIPES - JULY 1, 2014
1 qt. prepared blue Kool-Aid
drink mix into 3 plastic ice cube trays. Freeze. Measure any red Kool-Aid drink
mix into cap to 2 qt. line. Place in pitcher. Add 4 cups cold water; stir to dissolve.
Pour into punch bowl just before serving. Stir in 1 bottle (1 liter) chilled
club soda and blue ice cubes.
WATERMELON, MOZZARELLA AND BLUEBERRY SKEWERS
mozzarella-cubed, blueberries, skewers or toothpicks, balsamic vinaigrette
dressing, sea salt DIRECTIONS: To assemble the skewers stack a blueberry on top
of a mozzarella cub and place that on top of a watermelon cube. Then put a
skewer or a toothpick through the center of the stack. For add flavor, drizzle
a drop or two of balsamic vinaigrette dressing on the stack and also drizzle a
pinch of seal salt over each skewer.
With this appetizer, you can make as many as you want. Cube as much
watermelon and mozzarella as needed to make as many skewers as you want.
BBQ BRATS’N BEER
6 bratwurst. 1 can lager
beer, 1 medium onion, 10 whole black peppercorns, 4 whole cloves, 3 cloves
garlic (optional), 6 brat buns of your choice, sweet dark mustard, relish,
sauerkraut DIRECTIONS: Put the brats, onions, peppercorns, cloves and garlic in
saucepan, pour in the beer. Bring to a boil and simmer the brats 15 minutes.
Drain (you can do this early in the day and then just have the BBQ step to do
before serving). BBQ the brats about 10 minutes. Spray with water while BBQing
to form a crisp skin. Serve on buns with mustard & relishes as desired.
GREAT AMERICAN POTATO SALAD
¾ c. mayonnaise or Miracle
Whip, 1 Tbs. prepared mustard, ½ tsp. celery seed, ½ tsp. salt, 1/8 tsp.
pepper, 4 c. cubed potatoes-cooked, 2 hard-boiled eggs-chopped, ½ c. chopped
onion, ½ c. sliced celery, 1/3 c. dill pickle relish DIRECTIOND: Mix mayo,
mustard and seasonings in large bowl. Add remaining ingredients; mix lightly.
Cover. Refrigerate several hours or until chilled.
PICNIC BAKED BEANS
1 lb. hamburger, 10 strips bacon-dived, 1 c. chopped onion, 4 cans
pork and beans-undrained, 2 cans butter beans-rinsed and drained, 2/3 c. brown
sugar, ½ c. sugar, ½ c. ketchup, ½ c. barbecue sauce, 4 Tbs. molasses, 4 Tbs.
prepared mustard, 1 tsp. chili powder, 1 tsp. salt DIRECTIONS: In large skillet
brown beef, bacon and onion; drain. Add beans. Combine remaining ingredients;
stir into bean mixture. Pour into greased 4 quart baking dish or two 2 quart.
Bake, uncovered @ 350° for 1 hour or until beans reach desired thickness.
ALL AMERICAN TRIFLE
3 lbs. fresh
strawberries-hulled and sliced, ¼ c. white sugar, 1 quart heavy cream, 1 (3.3
oz.) pkg. instant white chocolate pudding mix, 1 (6 oz.) container lemon
yogurt, 2 Tbs. coconut-flavored rum or to taste-divided (optional), 2 (16 oz.)
pound cakes-cubed, 2 pints fresh blueberries-or as needed DIRECTIONS: In a
bowl, sprinkle the strawberries with sugar; stir to distribute the sugar and
set aside. Chill a large metal mixing bowl and beaters. Pour the cream into
chilled mixing bowl, and add white chocolate pudding mix, lemon yogurt and
about 1 tsp. of coconut run, if desired; beat until fluffy with an electric
mixer set on medium speed. Spread a layer of pound cake cubes into the bottom
of a glass 10x15” baking dish and sprinkle the cubes with another tablespoon of
coconut rum. Cover the pound cake with a layer of strawberries; sprinkle
blueberries over the strawberries. Spread a thick layer of whipped cream over
the berries. Repeat the layers several times, ending with a layer of
strawberries sprinkled with blueberries and reserving about 1 cup of whipped
cream; top the trifle with dollops of whipped cream to serve. Refrigerate
PROGRAM SPONSORS: KITCHEN & FLOOR DÉCOR,
AMUNDSON’S APPLIANCES, RICE LAKE FARMER’S MARKET
JUNE DAIRY MONTH RECIPES WEEK III - JUNE 24, 2014
CREAMY TOMATO BASIL SOUP
3 Tbs. olive oil, 1 ½ c.
chopped onion, 3 cloves garlic-minced, 1 (28 oz.) can crushed tomatoes, 2 (14.5
oz.) cans chicken broth, 1 ½ c. heavy cream, ½ c. chopped basil, salt &
pepper-to taste DIRECTIONS: Heat oil in pot over medium heat. Saute onion and
garlic in oil until soft, about 5 minutes. Add tomatoes and chicken stock,
increase heat to high to a simmer.
Reduce heat and simmer 20
minutes, stirring occasionally. Remove from heat. Puree soup using immersion
blender, if have one, otherwise use hand mixer. Add cream, salt, pepper and
chopped basil. Return soup to heat and serve immediately.
CHICKEN POT PIE
4 Tbs. butter, ¼ c. chopped
onion, ¼ c. chopped celery, ¼ c. chopped carrot, ¼ tsp. salt, 2 Tbs. flour, 2
c. milk, ½ c. heavy cream. 1 tsp. chicken base, 2 c. chopped cooked chicken, ½
c. frozen peas, ½ tsp. fresh thyme plus more for garnish if desired, 1 sheet
frozen puff pastry, 1 egg DIRECTIONS: Allow puff pastry to thaw at room
temperature and then gently unfold. In
large pot, melt butter. Add onion, celery, carrot and salt;
saute until onions are translucent and vegetables start to get tender. Sprinkle
flour over vegetables and cook for 1-2 minutes. Gradually whisk in milk, heavy
cream and chicken base and bring to a slow boil. Simmer gently over medium heat until sauce begins to thicken (5
minutes). Turn heat to low and add chicken, peas and thyme. Preheat oven to 400
degrees. Pour chicken mixture into a 9x9” baking dish. Cut puff pastry into 12
equal strips. Lay puff pastry strips over chicken mixture, weaving it together
to form a lattice pattern. Using a pastry brush, brush egg onto the top of the
puff pastry. Bake for 30-35 minutes. The puff pastry will be a deep golden
brown dolor. Cool for 5 minutes before serving.
3 c. flour, 2/3 c. sugar, 5
tsp. baking powder, ¼ tsp. salt, 2 sticks butter-cold & cut into pieces,
1-1/4 c. heavy cream (more if needed), 5 c. powdered sugar—sifted, ½ c. whole
milk, 1 tsp. vanilla, dash of salt DIRECTIONS: Preheat oven to 350 degrees.
Sift together flour, sugar, baking powder and salt. Add cold butter pieces,
then use a pastry cutter to incorporate the butter into the dry ingredients
until the mixture resembles coarse crumbs. Pour in the heavy cream, stirring
gently with a fork until the dough just 9comes together. Use your hands to
press it into a ball in the bowl (dough will be crumbly) then turn it onto a
floured surface. (You can add a tiny bit more cream if needed). Gently press
into a circle with your hands, then use a rolling pin to roll the dough to
about ½” thick. Use a small round biscuit cutter to cut circles of dough, then
transfer them to a baking sheet. Bake for 16-18 minutes, or until barely golden
brown. Allow to cool completely, then make the glaze. GLAZE: Mix together the ½
cup milk and vanilla. Pour it into a bowl with the sifted powdered sugar and
the salt. Whisk until until totally smooth. When the biscuits are totally cool,
dunk them in the glaze to coat both top and bottom, then place them on a
cooling rack so that the excess will drip off. Allow to set completely, then serve.
Sugar biscuits will keep several days.
STRAWBERRY ICE CREAM CAKE
2 pints vanilla ice cream, 20
small strawberries-hulled and cut into small pieces (2 ½ cups), ½ c. heavy
cream DIRECTTIONS: Line the bottom of a 9-inch springform pan with parchment paper
or foil. Place the pan in freezer to chill, about 10 minutes. Scoop the ice
cream into the bowl of an electric mixer and beat until it’s soft, but still
holds its shape, about 2 minutes. Add the strawberries and beat until the ice
cream is pink and the berries start to break down about 1 more minute. Transfer
to the chilled pan and spread to smooth the surface. Freeze until firm, 2 hours
or overnight (if overnight, wrap in plastic to prevent freezer burn). Whip the
heavy cream for form soft peaks. Remove cake from pan. Spread the cream over
the cake. Use a hot chef’s knife to slice the cake into wedges to serve.
PROGRAM SPONSORS: KITCHEN & FLOOR DÉCOR,
AMUNDSON’S APPLIANCE, RICE LAKE FARMER’S MARKET
JUNE DAIRY MONTH RECIPES 2014-WK. II - JUNE 17, 2014
STUFFED FRENCH TOAST
12 slices French bread-cut
about ½” thick, 1 (8 oz.) pkg. cream cheese, 4 eggs, ½ c. sugar, 3 c. milk, 1
tsp. vanilla, ½ c. brown sugar, 1 tsp. cinnamon, your favorite jam DIRECTIONS:
Spread softened cream cheese on half the bread slices. Arrange evenly in the
bottom of a 9x13” baking dish which has been sprayed with non-stick cooking
spray. Spread the jam on top of the cream cheese. Arrange the remaining slices
of bread to cover the cheese. Beat together the eggs, sugar, milk and vanilla/
Pour over bead. Cover with plastic wrap and keep in the refrigerator overnight
(or at least 4-5 hours). Sprinkle top with brown sugar/cinnamon mixture and
place in a 350° preheated oven. Bake about 45 minutes or until puffed and
brown. Serve immediately.
EASY CROCKPOT LASAGNA
1 lb. ground beef, ½ c. diced
onion, 1 tsp minced garlic, 1 (24 oz.) jar spaghetti sauce, ½ c. water, 1 (15
oz.) container ricotta cheese, 2 c. mozzarella cheese, ¼ c. grated Parmesan
cheese, 1 whole egg, 2 Tbs. fresh parsley or 2 tsp. dried parsley, 6 uncooked
lasagna noodles. DIRECTIONS: In large skillet brown beef and onion. Add garlic
and cook for one minute. Drain. Add spaghetti and water; simmer
for about 5 minutes. Mix ricotta, 1 ½ c. mozzarella, 2 Tbs. Parmesan, egg and
parsley. Pour 1 cup of spaghetti meat sauce into a 4-6 quart sized slow cooker.
Place half of the noodles and half of the ricotta mixture on top of the sauce.
Cover with 2 cups of meat sauce. Top with remaining noodles. (If the noodles
don’t fit exactly, break them to fit) and cheese mixture and meat sauce. Cook
on low for 4-5 hours or until noodles are soft. Sprinkle with ½ cup of
mozzarella and remaining parmesan. Cover with the lid to melt the cheese and
let it sit for 10 minutes before serving. Do not overcook and don’t try to
speed up the process by cooking it on HIGH. Works best with a 4-6 quart size
TANGY COTTAGE CHEESE LIME SALAD
1 (6 oz.) pkg. lime flavored
Jell-O, 1 ½ c. boiling water, 1 (20 oz.) can pineapple tidbits, 1 c. small curd
cottage cheese, 1 c. sour cream, flowering kale or romaine lettuce leaves-optional
DIRECTIONS: Place Jell-O in large bowl. Add boiling water, stirring until
Jell-O is dissolved, about 2 minutes. Drain pineapple, reserving liquid. Add
ice cubes to liquid to measure 2 ½ cups. Stir mixture into dissolved Jell-O,
stirring until ice cubes melt. Chill until mixture is the consistency of
unbeaten egg white. ( In the refrigerator for 5 to 10 minutes, or several
minutes over a bowl of ice, stirring frequently.) Combine pineapple, cottage
cheese and sour cream; stir into gelatin mixture, mixing well. Pour into a
2-quart mold or large ring mold. Cover and chill until set, about 5 hours.
Unmold onto kale or lettuce.
MINI RED VELVET CHEESECAKES
RED VELVET COOKIE LAYER: 1 ½
c. + 1 Tbs. flour, ¼ c. cocoa, 1 tsp. baking soda, ¼ tsp. salt, ½ c. butter-
room temperature, ¾ c. light brown sugar, ¼ c. sugar, 1 egg- room temperature, 1 Tbs. milk, 2 tsp. vanilla, 1 Tbs.
red food coloring CHEESECAKE LAYER: 12 oz. full-fat cream cheese-softened, 2
Tbs. plain yogurt or sour cream, 1/3 c. sugar, 1 large egg- room temperature, 1
tsp. vanilla, ½ c. mini or regular semi-sweet chocolate chips DIRECTIONS: RED
VELVET COOKIE LAYER: Preheat oven to 350°. Line 24-count muffin pans with
cupcake liners. Set aside. Toss the flour, cocoa, baking soda and salt together
in a large bowl; set aside. In mixing bowl, beat
butter until creamy, about 1 minute; add in brown sugar and white sugar until
combined. Beat in egg, milk and vanilla. Once mixed, add the food coloring and
beat until combined. Shut mixer off and pour the dry ingredients into the wet
ingredients. Turn mixer on low and slowly beat until a very soft dough is
formed. Beat in more food coloring if you’d like the dough redder. The dough
will be sticky. Press 1 scant tablespoon of cookie dough into the bottom of each
cupcake liner. Bake each batch for 8 minutes to prebake the crust before
layering the cheesecake on top. MAKE THE CHEESECAKE LAYER: With your mixer,
beat the cream cheese until completely smooth. Add the yogurt and sugar,
beating until combined. Add egg and vanilla. Try not to overbeat, which cause
cheese cakes to crack. Gently fold in the chocolate chips. Dollop 1 tablespoon
of cheesecake batter on top of the pre-baked cookie, make sure it completely
covers cookie. Return the mini cheesecakes to the oven and bake for about 20
minutes, making sure the top of the cheesecake does not get to brown. The cups
are done when the cheesecake topping no longer jiggles when you shake the pan.
Cover the cups with aluminum foil if the tops are getting too brown too soon.
Allow to cool for 30 minutes, then in the refrigerator to set for another 1 ½
hours before serving.
PROGRAM SPONSORS: KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCE, RICE LAKE FARMER’S MARKETJUNE DAIRY MONTH REC
IPES WEEK I JUNE 10, 2014 “IN THE KITCHEN WITH SALLY & ANN”
HEALTHY BREAKFAST SMOOTHIE
1 c. low-fat vanilla Greek yogurt 1 c. blueberries-strawberries or raspberries, 1 medium banana-cut into chunks, ½ c. orange juice, 2 c. ice DIRECTIONS: Combine all ingredients in blender; blend until smooth and creamy. Pour into glasses .NOTE: Add 1 Tbs. honey for a sweeter smoothie. Milk can be substituted for the yogurt, if preferred.
EASY YOGURT VEGGIE DIP
2 c. lowfat plain yogurt, 10 oz. frozen chopped spinach-thawed and drained, 1/3 c. onion-minced, ½ c. Parmesan cheese, ½ c. red or green pepper-diced, 1 envelope (about 1 oz.) vegetable soup mix, assorted raw vegetables for dipping DIRECTIONS: In medium bowl, combine all ingredients except raw veggies. Cover and refrigerate until ready to serve as a dip.
COUNTRY HAM AND CHEESE BISCUITS (Can be served for breakfast, brunch or a light lunch)
2 c. flour, ¼ c. shortening, 1 c. cooked ham-finely chopped, 1 c. shredded Swiss cheese, ¼ c. buttermilk, 2 ½ Tbs. butter-melted, 1 c. sour cream DIRECTIONS: Preheat oven to 450°. Measure flour into medium to large bowl. Cut in shortening until mixture resembles coarse crumbs. Add ham, cheese, buttermilk and sour cream. Mix until well blended. Knead gently on lightly floured surface 2-3 strokes. Roll dough about ½ inch thick. Cut without twisting cutter. Bake on ungreased baking sheet for 8-10 minutes. Brush tops with melted butter. Serve warm.
TWICE-BAKED POTATO CASSEROLE
8 medium-sized baking potatoes-about 4 lbs.-baked, 2 c. cheddar cheese-shredded and divided, 2 c. sour cream, 1 c. (8 oz.) cream cheese-softened, ½ c. milk, ½ c. butter-melted, 2 garlic cloves-minced, 1 ½ tsp. salt, ½ tsp. pepper, ¼ c.-plus 1 Tbs. fresh chives-chopped and divided, 6 bacon slices-cooked and crumbled, chive bundles for garnish-if desired DIRECTIONS: Preheat oven to 350° . Peel potatoes and coarsely mash pulp with a potato masher. Stir I 1 c. cheddar, sour cream, cream cheese, milk, butter, garlic, salt and pepper and 1 Tbs. chives. Spoon into a lightly greased 9x13” baking dish. Bake for 30 minutes or until thoroughly heated. Sprinkle with remaining cheese, chives and bacon. Garnish with chive bundles, if desired.
BLUE CHEESE RIBBON MEAT LOAF
Meat loaf: 3 slices soft bread-torn into small pieces, 1 c. milk, 1 lb. ground beef, ½ lb. ground pork, 1 egg yolk, ¼ c. onion-minced, 1 ¼ tsp. salt, ¼ tsp. each of pepper, dry mustard, sage and either celery salt or garlic salt, 1 Tbs. Worcestershire sauce Cheese filling: 1 egg white-slightly beaten, 1 Tbs. water, 2 slices soft bread torn into pieces, 4 oz. crumbled blue cheese or shredded cheddar cheese DIRECTIONS: For cheese filling, combine egg white and water; toss lightly with breadcrumbs and cheese. Set aside. Preheat oven to 350 degrees. Stir together bread and milk; mix in remaining ingredients except filling. Pat one half of meat mixture in greased loaf pan. Cover with cheese filling. Top with remaining meat. Bake one hour and 30 minutes.
STRAWBERRY CHIFFON PIE
1/3 c. whipping cream, 1 Tbs. unflavored gelatin, ¼ c. cold water, ½ c. boiling water, 1 c. sugar-divided, 1 ½ c. strawberries-crushed, ¼ tsp. sat, 2 egg, whites-stiffly beaten, 9-inch pie crust-baked DIRECTIONS: Whip cream and set aside. Soak gelatin in cold water. Add boiling water and stir until dissolved. Stir in ¾ c. sugar, strawberries and salt. Stir until mixture begins to thicken; fold in whipped cream. Combine ¼ c. sugar and egg whites and fold into strawberry mixture. Pour into pie crust and chill. Garnish with additional whipped cream and strawberries, if desired.
IN THE KITCHEN RECIPES 6/3/14 Doing Breakfast a little different
Overnight Blueberry French Toast
Ingredients: 12 Slices Day-old Bread; 2 (8oz.) Packages Cream Cheese; 1 C. Fresh Blueberries; 12 eggs (beaten); 2 C. Milk; 1 Tsp. Vanilla; 1/3 C. Maple Syrup; 1 C. White Sugar; 2 Tbsp. Corn Starch; 1 C. Water; 1 C. Fresh Blueberries; 1 Tbsp. Butter Directions: Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C). Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast
Ingredients: ¾ Pound Breakfast Sausage; 1/8 C. Onion (minced); 1/8 C. Green Pepper (minced); 1 Can Biscuit Dough; 3 eggs (beaten); 3 Tbsp. Milk; ½ C. Co-Jack Cheese (shredded) Directions: Preheat oven to 400 degrees F (200 degrees C). In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside. Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese. Bake in preheated oven for 18 to 20 minutes, or until filling is set.
Easy Sausage Gravy and Biscuits
Ingredients: 1 (16oz) Can Buttermilk Biscuits; 1 (9.6oz) package Pork Sausage Crumbles (or brown up crumbled pork sausage); ¼ C. Flour; 2 ½ C. Milk; Salt & Pepper Directions: Bake biscuits according to package directions. Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper. Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.
Strawberry Oatmeal Breakfast Smoothie
Ingredients:1 C. Milk (soy milk if you’d like to make it vegan); ½ C. Rolled Oats; 1 Banana; 14 Frozen Strawberries; ½ Tsp. Vanilla; 1 ½ Tsp. White Sugar Directions: In a blender, combine milk, oats, banana and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve.
Maple Bacon Pancake
Ingredients: 4 oz Bacon; 1 C. Baking Mix (bisquick); 1 ¼ C. Shredded Cheddar; ½ C. milk; ¼ C. Maple Syrup; 2 Tbsp. White Sugar; 2 eggs Directions: Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Spray a 9 inch pie plate with non-stick cooking spray. In a large bowl, beat together baking mix, 3/4 cup cheddar cheese, milk, maple syrup, sugar and eggs until only small lumps of cheese remain. Pour into prepared pie plate. Bake in preheated oven for 10 to 15 minutes, until a toothpick inserted into center of pancake comes out clean. Sprinkle bacon and remaining 1/2 cup cheese over top of pancake. Bake until cheese melts, about 3 to 5 minutes.
IN THE KITCHEN RECIPES 5/27/14
Savory French Toast BLT
Ingredients: 8 slices Bacon; 4 large eggs; ¾ C. Heavy Cream; ¼ C. Fresh Chives (chopped); Coarse Salt; 3 Tbsp. Unsalted Butter; 4 slices Crusty Bread; 4 lettuce leaves (Romaine); 8 slices Tomato Directions: Preheat oven to 375 degrees F. Place bacon on a rimmed baking sheet; cook until golden and crisp, about 15 minutes, rotating sheet halfway through. Drain on paper towels. Meanwhile, in a large shallow dish, whisk together eggs, cream, and chives; season with salt and pepper. Lay bread in a single layer in egg mixture and soak 3 minutes on each side. In a large skillet, melt butter over medium. When butter sizzles, add bread and cook until golden and crisp around edges, about 3 minutes per side, flipping once. To serve, layer lettuce, tomato, and bacon on each slice of French toast and sprinkle with chives.
Ingredients: 2 C. Ketchup; 1 C. Light Brown Sugar (packed); 2 Tbsp. Worcestershire Sauce; 2 Tbsp. Cider Vinegar; Coarse Salt; Ground Pepper; 6 Pounds Chicken Drummies (patted dry) Directions: In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken. Preheat oven to 450 degrees F, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil. Divide drumettes between baking sheets, and toss with reserved 1 cup sauce. Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.
Spicy Stir Fried Shrimp
Ingredients: 1 Tbsp. Vegetable Oil; 1 Shallot (thinly sliced); 1 Pound Large Shrimp (peeled, deveined, tails intact); 2 Tbsp. Asian Chili Sauce; 1 Tbsp. Sugar; Coarse Salt; Fresh Ground Pepper Directions: Heat oil in a large skillet over medium-high heat until hot but not smoking. Add shallot, and cook until softened and light golden, 2 to 3 minutes. Add shrimp, chili sauce, and sugar; cook, stirring constantly, until shrimp are pink and opaque, 3 to 4 minutes. Season with salt and pepper. Serve with coconut noodles and bok choy.
Ingredients: 1 C. All-Purpose Flour; ¼ C. Brown Sugar; ½ C. Butter; ½ C. Chopped Walnuts; 2 Egg Whites; 1 C. White Sugar; 2 C. Fresh Strawberries; 1 C. Heavy Cream; 1 Tsp. Lemon Juice Directions: Preheat oven to 300 degrees F (150 degrees C). Mix flour, sugar and butter until crumbly. Stir in chopped walnuts. Press two-thirds of the mixture in the bottom of a 9x13-inch baking dish; the remaining crumble will be used for the topping. Bake in preheated oven for 20 minutes. Cool crust completely In large deep bowl, stir together egg whites, sugar (see Cook's Note), strawberries, and lemon juice. Whip with electric mixer at high speed for 10 minutes. In another mixing bowl, whip whipping cream until stiff and fold into strawberry mixture. Spread over cooled crust. Sprinkle with remaining crumb mixture. Freeze for 6 hours or overnight before serving.
IN THE KITCHEN RECIPES 5/20/14 - Summer Picnic Kickoff
Peach, Rhubarb and Ginger Crisp
Ingredients: Filling: 2 C. Sliced Peach Slices (fresh or frozen); 2 C. Rhubarb Slices (fresh or frozen); ¼ C. packed light brown sugar; 1 Tbsp. Minced crystallized ginger Topping: 1 C. Rolled Oats; ½ C. Chopped Pecans; ¼ C. Flour; ¼ C. Brown Sugar; 1 Tbsp. Crystallized Ginger (minced); 1/8 Tsp. Salt; 2 Tbsp. Butter (melted); 1 Tbsp. Canola Oil. Directions: Preheat oven to 350 degrees F. Coat a 9-inch shallow glass or ceramic baking dish with cooking spray.
To prepare filling: Toss peaches (or nectarines) and rhubarb (or blueberries) with brown sugar and crystallized ginger. (If using frozen fruit, let stand for about 30 minutes, stirring occasionally, to thaw the fruit before transferring to the baking dish.) Transfer to the prepared baking dish and spread in an even layer. To prepare topping: Combine oats, pecans, flour, brown sugar, crystallized ginger, and salt in a medium bowl. Drizzle butter and oil over the mixture and stir until evenly moistened. Sprinkle the topping over the fruit. Bake until the fruit is bubbly and the topping is browned, 35 to 50 minutes. Let cool for about 20 minutes before serving.
Cherry Ice Cream Pie with Chocolate Cookie Crust
Ingredients: 3 C. Reduced Fat Vanilla Ice Cream (softened) 1 ¼ C. Cherries (fresh or frozen); 1 9” Chocolate Cookie Pie Crust; 2 Tbsp. Mini Chocolate Chips Directions: Gently combine ice cream and 1 cup cherries in a large bowl. Transfer to the crust and garnish with the remaining 1/4 cup cherries and chocolate chips. Freeze until firm, at least 4 hours.
Mojito Fruit Salad
Ingredients: 1 C. Watermelon (seeded & cubed); 1 C. Seedless Grapes; 1 C. Cantaloupe (cubed); 1 C. Strawberries (hulled & quartered); 1 C. Kiwi (peeled & quartered); 1 C. Blueberries; 3 Sprigs of Mint; 2 Tsp. White Sugar; 3 Tbsp. Fresh Lime Juice Directions: Mix the watermelon, grapes, cantaloupe, strawberries, and kiwi in a bowl with a tight-fitting lid; top with the blueberries.Stir the mint, sugar, and lime juice together in a bowl, crushing the mint with the back of a spoon while mixing to extract flavors; pour over the fruit mixture. Seal the bowl with lid and refrigerate at least 1 hour. Just before serving, gently flip the sealed bowl several times to coat the fruit with the dressing.
Heavenly Egg Salad
Ingredients: 6 Eggs; ¼ C. Mayonnaise; 1 Tsp. Dijon Mustard; ½ Tsp. Yellow Mustard; ½ Lemon (juiced); ¼ C. Green Onions (chopped); Salt and Pepper to taste Directions: Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling. In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper.
Red Skinned Potato Salad
Ingredients: 2 Pounds Red Potatoes (scrubbed); 6 Eggs; 1 Pound Bacon; 1 Onion (chopped); 1 Celery Stalk (finely chopped); 2 C. Mayonnaise; Salt & Pepper to taste Directions: Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
IN THE KITCHEN RECIPES 5/13/14 - Easy Peasy
Chocolate Chip Cheese Ball
Ingredients: 1 (8oz) Package Cream Cheese; ½ C. Butter; ¾ C. Powdered Sugar; 2 Tbsp. Brown Sugar; ¼ Tsp Vanilla Extract; ¾ C. Mini Chocolate Chips; ¾ C. Finely Chopped Pecans. Directions: In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. Roll the cheese ball in finely chopped pecans before serving.
Slow Cooker Lime Chicken
Ingredients: 1 1/4 pound skinless, boneless chicken breasts; 1/3 C. Lime Juice; 2 C. Chicken Broth; 1 Clove Garlic (minced); ½ Tsp. Dried Thyme Leaves; ¼ Tsp. Ground Black Pepper; 2 Tbsp. Butter; 2 C. Uncooked Instant Rice Directions: Place the chicken breasts into a slow cooker; pour in the lime juice and chicken stock. Add the garlic, thyme, pepper, and butter. Cover, and cook on Low until the chicken is very tender, 8 to 10. Stir in the rice during the last 15 minutes of cooking time.
Ingredients: 1 Pound Bacon; 1 C. Mayonnaise; 1 C. Sour Cream; 1 Tomato (Peeled, seeded & diced) Directions: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels. In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving.
Quick & Easy Brownies
Ingredients: 2 C. White Sugar; 1 C. Butter; ½ C. Cocoa Powder; 1 Tsp. Vanilla Extract; 4 Eggs; 1 ½ C. All Purpose Flour; ½ Tsp. Baking Powder; ½ Tsp. Salt; ½ C. Walnut halves (optional) Directions: Melt the butter or margarine and mix all ingredients in the order given. Bake at 350 degrees F for 20 to 30 minutes in a 9 x 13 inch greased pan.
No Bake Cookies
Ingredients: 2 C. White Sugar; ¼ C. Cocoa Powder; ½ C. Milk; ½ C. Butter; 1 Tsp. Vanilla Extract; 1 pinch Salt; ½ C. Chunky Peanut Butter; 3 C. Quick Cooking Oats Directions: In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.
Ingredients: 1 ½ C. Uncooked Macaroni; 2 Eggs; 1/3 C. Grated Parmesan Cheese; ½ C. Sour Cream; 1 ½ C. Pizza or Marinara Sauce; 2 C. Shredded Mozzarella Cheese; 30 Slices of Pepperoni; 1 Can (2.25oz) Black Olive Slices (optional) Directions: Cook pasta according to directions and drain. Stir together pasta with remaining ingredients. Place in a 9×13 pan and bake art 375 for 25-30 minutes or until heated through.
IN THE KITCHEN RECIPES 5/06/14 -
Sweet Sticky and Spicy Chicken
Ingredients: 1 Tbsp.Brown Sugar; 2 Tbsp. Honey; ¼ C. Soy Sauce; 2 Tsp. Chopped Ginger; 2 Tsp. Chopped Garlic; 2 Tbsp. Hot Sauce; 4 Boneless-Skinless Chicken Breasts (diced); 1 Tbsp. Vegetable Oil; salt and pepper
Directions: Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.Lightly salt and pepper the chicken strips.Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Ingredients: 1 pound Dry Ziti Pasta; 1 Onion (Chopped); 1 pound Lean Ground Beef; 2 (26oz) Jars Spaghetti Sauce; 6 ounces Provalone Cheese; 1 ½ C. Sour Cream; 6 ounces Shredded Mozzerella; 2 Tbsp. Grated Parmesan Directions: Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Ingredients: ½ C. White Sugar; ¼ Butter (melted); ¾ Tsp. Ground Nutmeg; ½ C. Milk; 1 Tsp Baking Powder; 1 C. Flour; (FOR DUSTING) ¼ C. Butter; ½ C. White Sugar; 1 Tsp. Cinnamon Directions: Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
Easy Crunchy Berry Parfait
Ingredients: 2 C. Sliced Strawberries; 2 C. Vanilla Yogurt; 1 C. Granola; 1 Banana; ½ C. Blueberries; 1 Tbsp. Honey Directions: Place about 1/2 cup strawberry slices into 2 glasses or parfait dishes. Spoon about 1/2 cup yogurt into each glass and top with about 1/4 cup granola. Divide remaining strawberries into glasses and top with banana slices. Place about 1/4 cup blueberries over bananas and top with remaining 1 cup yogurt. Layer remaining 1/2 cup granola over yogurt and drizzle each parfait with honey.
IN THE KITCHEN RECIPES 4/29/14 - Cinco De Mayo Recipes
Fresh Tomato Salsa
Ingredients: 3 Tomatoes (chopped); ½ C. Onion (finely diced); 5 serrano chiles (finely chopped); ½ C. Fresh Cilantro (chopped); 1 Tsp. Salt; 2 Tsp. Lime Juice; **Optional Red or Green Bell Pepper (finely chopped). Directions: In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.
Cheesy Chicken Quesadillas
Ingredients: 1 pound skinless, boneless chicken breasts (cubed); 1 Can Campbells Condensed Cream of Chicken Soup; ½ C. Chunky Salsa; ½ C. Shredded Monterrey Jack Cheese; 1 Tsp. Chili Powder; 8 Flour Tortillas Directions: Heat the oven to 425 degrees F. Cook the chicken in a 10-inch nonstick skillet over medium-high heat until it's well browned and cooked through, stirring often. Stir in the soup, salsa, cheese and chili powder and cook until the mixture is hot and bubbling. Place the tortillas onto 2 baking sheets. Spread about 1/3 cup chicken mixture on half of each tortilla to within 1/2-inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal. Bake for 5 minutes or until the filling is hot. Cut the quesadillas into wedges and serve with additional salsa.
Ingredients: 1 Pound Ground Beef; ½ C. Green Pepper (chopped); ½ C. Onion (chopped); 2/3 C. Water; 1 pkg Taco Seasoning; 1 Can Black Beans (rinsed & drained); 1 Can Diced Tomatoes (undrained); 6 Flour Tortillas (8”); 1 Can Refried Beans; 3 C. Shredded Mexican Cheese Blend. Directions: In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes. Place two tortillas in a greased 13-in. x 9-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.
Frozen Margarita Pie
Ingredients: Crust: 1 C. Pretzels (finely chopped); ¼ C. White Sugar; 1/3 C. Butter; Filling: 1 (14oz.) Can Sweetened Condensed Milk; 1/3 C. Frozen Limeade Concentrated; 2 Tbsp. Tequila; 1 Tbsp. Orange Liqueur; 3 drops green food coloring; 1 C. Heavy Whipping Cream; 1 Lime (sliced) Directions: Preheat oven to 375 degrees F (190 degrees C).Mix pretzels and sugar together in a bowl; stir in margarine until evenly incorporated. Spoon mixture into a 9-inch pie plate; press into bottom and up sides of plate to form a firm, even crust. Bake crust in the preheated oven until edges are lightly browned, about 5 minutes. Cool on a wire rack. Mix sweetened condensed milk, limeade concentrate, tequila, orange liqueur, and green food coloring in a large bowl. Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into sweetened condensed milk mixture. Spoon filling into cooled crust. Cover pie with plastic wrap and freeze until firm, about 4 hours. Let stand for 10 minutes before serving; garnish with lime slices.
CELEBRATING ICE CREAM RECIPES - JULY 23, 2013
ORANGE ICE CREAM SALAD
1 large and 1 small box orange Jell-O, 1 large package cream cheese-softened, 1 c. chopped nuts, 1 c. chopped celery, 1 (20 oz.)can crushed pineapple-drained well, 1 pint vanilla ice cream DIRECTIONS: Mix the softened cream cheese with dry Jell-O; add 2 cups boiling water, let cool; then add pineapple, nuts and celery. Let stand until it starts to thicken; add ice cream; stir until well mixed. Sprinkle with nuts and let set
BROWNIE ICE CREAM CAKE
1 pkg. brownie mix, ½ c. oil, ¼ c. water, 2 eggs, 1 quart mint chocolate chip ice cream or as needed, 1 (14 oz.) can sweetened condensed milk, ½ c. semi-sweet chocolate chips, 1 (8 oz.) Cool Whip-thawed-optional DIRECTIONS: Preheat oven to 350°. Grease and flour ( 2) 9-inch cake pans. Combine the brownie mix, oil, water and eggs in mixing bowl; stir well with spoon until thickened and smooth, about 1 minute. Spread the batter into prepared batter. Bake in preheated oven until set and browned about 30 minutes. Let cool 10 minutes in pans before removing to finish cooling on racks. After brownies are cool, remove ice cream from freezer and allow to soften for about 10 minutes. Meanwhile, pour sweetened condensed milk into a saucepan, and mix in the chocolate chips; heat over low heat, stirring constantly, just until chips have melted and the sauce is smooth. Remove from heat and allow to cool to barely warm temperature. Place onelayer of brownies into the bottom of a 9-inch springform pan. Evenly spread the ice cream in a layer over the brownies; pour and spread half the chocolate sauce over the ice cream. Top with the other brownie layer, and drizzle the remaining sauce over the top. Freeze until ready to eat, at least 1 hour. Serve topped with Cool Whip, if desired.
DOUBLE STRAWBERRY ICE CREAM PIE
1 c. graham cracker crumbs, 6 Tbs. butter-melted, 2 Tbs. sugar, 1 pint strawberry ice cream slightly thawed, 1 pint vanilla ice cream-slightly softened, 1 (16 oz.) pkg. frozen unsweetened strawberries-thawed-undrained, 16 large marshmallows, 2 egg whites @ room temperature, ¼ c. sugar, 1/8 tsp. salt DIRECTIONS: Preheat oven to 400°. Combine graham cracker crumbs, butter and 2 Tbs. sugar and press into 9” pie pan. Bake until edges begin to darken about 8 minutes. Cool Completely. Spoon strawberry ice cream evenly into cooled crust. Freeze 25 minutes. Spread vanilla ice cream over. Cover tightly and freeze until firm, about 1 hour. (Can be prepared 1 week ahead.) Strain 2 tablespoons juice from strawberries. Stir marshmallows with juice in heavy small saucepan over low heat until melted. Cool completely. Meanwhile, beat whites in medium bowl to soft peaks. Gradually add ¼ cup sugar and salt and beat until fluffy but not dry. Fold in cooled marshmallows. Spread over ice cream. Cover and freeze until ready to serve. (Can be prepared 1 day ahead. Refrigerate thawed berries.) Serve pie, topping each piece with spoonful of strawberries.
MINI ICE CREAM COOKIE CUPS
1 pkg. Pillsbury Read to Bake refrigerated sugar cookies (24), 4 tsp. sugar, 1/3 c. finely chopped walnuts, ½ c. semi-sweet chocolate chips, ¼ c. seedless red raspberry jam, 1 ½ c. vanilla bean ice cream-softened, 24 fresh raspberries DIRECTIONS: Heat oven to 350°. Spray 24 mini muffin cups with non-stick spray. Place 1 cookie dough round in each muffin cup. Bake 15-20 minutes or until golden brown. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on HIGH 30-60 seconds, stirring after 30 seconds until smooth. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet. In another microwavable bowl, microwave jam uncovered on HIGH about 15 seconds until melted. Spoon ½ tsp. jam into each cup. Freeze cups about 5 minutes or until chocolate is set. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.
PROGRAM SPONSORS: NILSSEN’S FOODS, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES, RICE LAKE FARMER’S MARKET
FRESH STRAWBERRY RECIPES 2013FROM WJMC’S RADIO SHOW
JULY 16, 2013“IN THE KITCHEN WITH SALLY & ANN”
SUPREME STRAWBERRY TOPPING
1 pint strawberries-cleaned and stemmed, 1/3 c. sugar, 1 tsp. vanilla DIRECTIONS: Cut 1/3 of the strawberries in half. In a saucepan over medium high heat, combine strawberries, sugar and vanilla. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat. In a blender, pureeabout 1/3 ofsauce, then mix back into remainder. Store in refrigerator.
STRAWBERRIES ‘N’ CREAM BREAD
½ c. butter-softened, ¾ c. sugar, 2 eggs, ½ c. sour cream, 1 tsp. vanilla, 1 ¾ c. flour, ½ tsp. baking powder, ½ tsp. baking soda, ½ tsp. Salt, ¼ tsp. cinnamon, ¾ c. chopped fresh strawberries, ¾ c. chopped walnuts-toasted-divided DIRECTIONS: In a bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add sour cream and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into creamed mixture just until moistened. Fold in strawberries and ½ c. nuts. Pour into greased 8x4” loaf pan. Sprinkle with remaining nuts. Bake @ 350° for 65-70 minutes or until a toothpick checks loaf is done. Cool for 10 minutes; remove from pan to rack to cool completely.
STRAWBERRY COFFEE CAKE
1 c. butter-softened, 1 ½ c. sugar, 3 eggs, 2 c. flour, 1 tsp. baking powder, 1 tsp. baking soda, 1 c. sour cream, 2 tsp. vanilla, 2 c. chopped fresh strawberries FILLING: ¾ c. chopped walnuts, ¼ c. sugar, ¼ c. brown sugar, ¾ tsp. cinnamon DIRECTIONS: In mixing bowl, cream butter and sugar. Add eggs; mix well. Combine the flour, baking powder and baking soda; add to creamed mixture alternatelywith sour cream. Beat in vanilla. Fold in the strawberries. Spoon half into a greased and floured 10-in. tube pan. Combine the filling ingredients; sprinkle half over batter. Top with remaining batter and filling. Bake at 350 degrees for 50-60 minutes or until a toothpick checks cake done. Cool for 15 minutes before removing from pan to wire rack to cool completely.
STRAWBERRY ICEBOX CAKE
3 pints fresh strawberries, 1 ½ c. heavy cream-whipped, ¾ c. very soft butter, 2 c. vanilla wafers ground into crumbs, 1 ½ tsps. vanilla, 3 c. powdered sugar, 1 egg DIRECTIONS: Cream butter and sugar. Add beaten egg and 1 teaspoon of vanilla; should be pourable , but not watery. Put half the wafer crumbs on bottom of 9” springform pan. Whip the heavy cream with ½ tsp. vanilla. Pour half the creamed mixture over the crumb layer. Add half the berries next; then half the whipped cream. Repeat all the layers. Sprinkle the reserved crumbs on top. Freeze until very firm. Remove from freezer about 1 hour before serving. Garnish with whole berries.
STRAWBERRY CHEESECAKE TRIFLE
2 qts. strawberries-sliced, 4 Tbs. sugar-set aside, 2 (8 oz.) pkgs. Cream cheese, 2 c. powdered sugar, 1 (8 oz.) sour cream, 1 c. Cool Whip, ½ tsp. vanilla, ¼ tsp. almond extract, 1 large angel food cake-broken into pieces DIRECTIONS: Mix cream cheese and powdered sugar together. Add sour cream, vanilla and almond extract. Fold in Cool Whip, then add cake. Layer strawberries and cake mixture in a bowl. Cover with additional Cool Whip.
RHUBARB STRAWBERRY CRUNCH
1 c. sugar, 3 Tbs. flour, 3 c. sliced fresh strawberries, 3 c. diced rhubarb, 1 ½ c. flour, 1 c. packed brown sugar, 1 c. butter, 1 c. oatmeal DIRECTIONS: Preheat oven to 375°. In large bowl, mix sugar 3 Tbs. flour, strawberries and rhubarb. Place the mixture in a 9x13” baking dish. Mix 1 ½ cups flour, brown sugar, butter and oats until crumbly. Crumble on top of the rhubarb and strawberry mixture. Bake 45 minutes in the preheated oven or until crisp and lightly browned.
PROGRAM SPONSORS: NILSSEN’S FOODS, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES, RICE LAKE FARMER’S MARKET
FARM TECHNOLOGY DAYS RECIPES - JULY 9, 2013
CHEESY WILD RICE SOUP
1/3 c. wild rice, ¼ tsp. salt, ½ lb. bacon, 1 can cream of potato soup, 1 ½ c. milk, 1 ½ c. water, ½ c. diced carrots, 3 tsp. onion, 1 can cream of chicken soup, 1 c. diced Velveeta cheese DIRECTIONS: Rinse wild rice. Bring rice and water to a boil; cook for 1 minute, then cover, turn down heat and simmer for half hour. Add additional water if needed as it cooks. Add salt and carrots during last ten minutes. Fry bacon with chopped onion; drain and set aside. Mix soups and milk together and heat. Mix all ingredients together and heat slowly.
2 (14 oz.) cans chunk pineapple, 4 c. seedless grapes, 2 c. mayonnaise, 4 Tbs. pineapple juice, 1 ½ c. cashews, 8 oz. pkg. bow ties pasta, 4 lbs. chicken 2 c. celery, salt & pepper to taste, 4 Tbs. lemon juice, ½ tsp. tarragon, curry powder (optional) DIRECTIONS: Cook and dice chicken. Cook the pasta in salted water to al dente. Drain pineapple. Combine all ingredients.
BROCCOLI CHEESE SQUARES
1 bag chopped broccoli, 3 lg. eggs-beaten, 1 c. milk, 1 tsp. baking powder, 4 c. grated Cheddar cheese, 2 Tbs. chopped onions, 3 Tbs. butter, 1 c. flour, 1 tsp. seasoned salt DIRECTIONS: Mix all ingredients together and place in a 9x13” greased pan. Bake at 350° for 35 minutes.
1 ½ lbs. steak-1/2” thick, 1 c. chopped onion, 3 Tbs. soy sauce, 1 clove minced garlic, 2 Tbs. corn starch, 2 tomatoes-peeled & cut in eighths, ½ tsp. salt, 1 c. beef broth (1 beef bouillon cube & 1 c. boiling water), 2 green peppers-cut in 1” pieces, ¼ c. cold water, 3-4 c. hot cooked rice DIRECTIONS: Cut meat into strips or 4 to 6 servings pieces. Season with ½ tsp. salt. Brown meat on one side thoroughly and then brown other side. Push meat to one section, add onion; cook until tender. Stir in broth, soy sauce and garlic. Cover, simmer 10 minutes or until meat is tender. Add green peppers, cover and simmer 5 minutes. Blend corn starch and water; stir gradually into meat mixture. Cook stirring constantly until mixture thickens and boils. Add tomatoes; simmer until tomatoes are heated through. Serve over rice.
1 loaf frozen bread dough (thaw & cut in walnut size pieces) Dip pieces in mixture of: ¼ c. melted butter, ½ tsp. garlic powder, ¼ tsp. salt, 1 beaten egg, 1 tsp. dried parsley DIRECTIONS: Place in greased bread pan. Let rise to double in size covered with towel. Bake @ 350° until brown, about 45 minutes.
HIP PADDER BARS
15 oz. can sweetened condensed milk, 1 c. semi-sweet chocolate chips, ½ c. butter, 1 egg, ½ c. chopped walnuts, 2 Tbs. butter, 1 tsp. vanilla, 1 c. brown sugar, 1 ¼ c. flour, ½ c. rolled oats DIRECTIONS: Combine milk, butter and chips. Heat until chocolate melts. Add vanilla, cool, set aside. Cream butter, sugar, and egg. Mix in flour and oats. Put 2/3 of this into greased 9x13” pan. Spread with chocolate filling. Sprinkle with remaining dough and nuts. Bake 25-30 minutes at 350°.
RUTH’S BEST PEACH CRISP
4 c. sliced peaches, 2 Tbs. brown sugar, 1 c. flour, 1 tsp. baking powder, ¼ c. orange juice, 1 c. sugar, ¼ tsp. salt, ½ c. butter DIRECTIONS: Put peaches, brown sugar and orange juice in 8 or 9” baking dish. Cut butter into sugar and flour mixture. Sprinkle with cinnamon if desired. Bake 40-45 minutes at 375°. Serve warm with ice cream or whipped cream.
PROGRAM SPONSORS: NILSSEN’S FOODS, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES, RICE LAKE FARMER’S MARKET
JULY 4TH WEEKEND RECIPES -JULY 2, 2013
CUCUMBER DILL DIP
1 (8 oz.) pkg. cream cheese-softened, 1 c. mayonnaise, 2 medium cucumbers-peeled-seeded-chopped, 2 Tbs. sliced green onion, 1 Tbs. lemon juice, 2 tsp. snipped fresh dill or ½ tsp. dried dill weed, ½ tsp. hot pepper sauce DIRECTIONS: Beat cream cheese until smooth. Stir in remaining ingredients until well mixed. Cover; chill.
SUMMERTIME POTATO SALAD
6 c. diced peeled cooked potatoes, 4 hard-cooked eggs-chopped, ½ c. chopped celery, ½ c. chopped sweet pickles, 1/3 c. chopped onion, 1/3 c. chopped radishes, ½ c. mayonnaise, 3 Tbs. sugar, 1 Tbs. vinegar, 1 Tbs. milk, 1 ½ tsp. prepared mustard, ½ tsp. salt, paprika-optional DIRECTIONS: In a bowl, combine potatoes, eggs, celery, pickles, onion and radishes. In another bowl, combine mayonnaise, sugar, vinegar, milk, mustard and salt; mix well. Pour over potato mixture; stir to coat. Chill. Sprinkle with paprika if desired.
4TH OF JULY BEAN CASSEROLE
½ lb. bacon-diced, ½ lb. ground beef, 1 c. chopped onion, 1 (28 oz.) can pork and beans, 1 (17 oz.) can lima beans-rinsed and drained, 1 (16 oz.) can kidney beans-rinsed and drained, ½ c. barbecue sauce, ½ c. ketchup, ½ c. sugar, ½ c. brown sugar, 2 Tbs. prepared mustard, 2 Tbs. molasses, 1 tsp. salt, ½ tsp. chili powder DIRECTFIONS: Preheat oven to 350°. In skillet cook bacon, beef and onion until meat is brown and onion is tender. Remove from heat and drain. Place in greased casserole dish. Add beans and mix well. In separate bowl, combine barbecue sauce, ketchup, sugars, mustard, molasses, salt and chili powder and stir into beef mixture. Cover and bake for 45 minutes. Uncover and bake for 15 minutes longer or until browned and bubbly.
JAN’S SPECIALTY BURGER
3 lbs. hamburger, 2 medium white onions, grated cheddar cheese, Worcestershire sauce, salt, pepper, garlic salt, bacon strips DIRECTIONS: Divide hamburger in half. Make thin patties about the size of a cup saucer. In the middle of each pattie pile onions and grated cheese. On pattie put about two squirts of Worcestershire sauce, light sprinkle of garlic powder, salt and pepper. Take the remaining hamburger and again make thin pattie and put on top of the first one and pinch edges together. Wrap one to two strips of bacon around the hamburger pattie. Lay aluminum foil on the grill to get them partially done. When they are a little bit firm so they will hold together well you can put them directly on the grill.
FOURTH OF JULY CHEESECAKE
1 ½ c. graham cracker crumbs, ½ c. butter-melted, ¼ c. sugar, 2 (8 oz.) pkgs. cream cheese-softened, 2 c. powdered sugar, 1 (8 oz.) Cool Whip, 1 c. strawberry jam-heated, 1 pint blueberries DIRECTIONS: Mix crumbs, butter and sugar. Press firmly onto bottom of 9x13” pan. Beat cream cheese and powdered sugar with mixer on medium speed until well blended. Gently stir in whipped topping. Spoon over crust. Refrigerate at least 1 hour or overnight. Press assorted sizes of star cookie cutters lightly into top of cheesecake. Drizzle jam over surface or remaining cheesecake; spread gently to completely cover area around the stars. Carefully remove cookie cutters. Arrange blueberries around edge of cheesecake. Store cheesecake in refrigerator.
STARS AND STRIPES CAKE
1 pkg. yellow or white cake mix, 1 quart vanilla ice cream-softened, 1 c. blueberries, 1 pint strawberries-hulled and thinly sliced vertically, whipped cream or whipped topping DIRECTIONS: Prepare cake mix according to package directions. Pour into a waxed paper-lined and greased jelly roll pan; bake in preheated 350° oven 12-15 minutes or until checks done. Let cool; invert onto large tray; peel off paper. Into same pan, spoon ice cream, smoothing and leveling off surface with a spatula to form an even layer. Freeze ice cream layer until firm. Dip pan in warm water for 10 seconds and unmold onto cake layer. To decorate cake, use blueberries for blue field, sliced strawberries for red strips and pipe whipped cream for stars and to decorate sides of cake. Freeze. Remove from freezer 10 minutes before serving.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN& FLOOR DÉCOR, AMUNDSON’S APPLIANCES AND RICE LAKE FARMER’S MARKET
JUNE DAIRY MONTH RECIPES 2013-WEEK 3-JUNE 25, 2013
HAM AND CHEESE RIBBONS
6 (1/2 oz.) slices smoked deli ham, 24 (7-8”) wooden party skewers, 1 (8 oz.) pkg. cheddar cheese-cubed ¾-inch, 1 (8 oz.) pkg. Monterey Jack Cheese, cubed ¾-inch, 1 pint (24) small cherry tomatoes, 8 baby dill pickles-sliced ½ inch, country style Dijon mustard DIRECTIONS: Cut each slice ham into 4 (1”) wide strips. Thread 1 end of ham onto 1 wooden skewer. Thread 1 cube cheese onto skewer. Bring loose end of ham over cheese cube and onto skewer. Add 1 cherry tomato; bring loose end of ham over tomato and onto skewer. Add 1 piece pickle; bring loose end of ham over pickle and onto skewer. Add 1 piece cheese. Repeat with all remaining ingredients and skewers. To serve, arrange kabobs on serving platter. Serve with mustard.
CREAMY CHEESE SOUP
3 c. chicken broth, 1 ½ c. coarsely shredded carrots, ½ c. sliced onions, 2 ½ c. milk, 4 Tbs. flour, 1 tsp. dry mustard, ¼ tsp. pepper, 1 (8 oz.) pkg. cream cheese-softened, 2 c. shredded Sharp cheddar cheese DIRECTIONS: Combine chicken broth, carrots and green onion in a Dutch oven and heat on medium heat. In a medium bowl, combine milk, flour, dry mustard and pepper and mix well. Stir into chicken broth. Cook, stirring occasionally, till thickened and bubbly. Remove 1 cup of the broth from the pan and place in a medium mixing bowl. Add softened cream cheese and stir until blended well and cream cheese is almost melted. Pour this back into the heated broth mixture and stir well. Heat through. Just before serving, add sharp Cheddar cheese and stir until all is melted.
1 c. buttermilk, 1 small pkg. vanilla instant pudding mix, ¾ of a (16 oz.) pkg. fudge strip cookies, 1 (16 oz.) carton Cool Whip, 1 (16 oz.) can fruit cocktail-drained, 1 (15 oz.) can pineapple tidbits-drained, 1 (11 oz.) can mandarin oranges-drained DIRECTIONS: Combine buttermilk and pudding mix in a bowl; mix well. Crush cookies. Add Cool Whip and 2/3 of the cookies to pudding mixture. Ad fruit; mix well. Spoon into serving bowl; sprinkle with remaining cookies.
BUTTER BRICKLE ICE CREAM PIE
½ gallon vanilla ice cream-softened-divided, 1 graham cracker crust (9 inches) SAUCE: 1 c. sugar, 1 can (5 oz.) evaporated milk-divided, ¼ c. dark corn syrup, ¼ c. butter-cubed, 1/8 tsp. salt, 1 Tbs. cornstarch, ½ c. English toffee bits or almond brickle chips DIRECTIONS: Spread half of the ice cream into crust. Sprinkle with toffee bits. Spoon remaining ice cream over top. Cover and freeze until firm. In large saucepan, combine the sugar, 3 tablespoons milk, corn syrup, butter and salt. Bring to a boil over medium heat. Combine cornstarch and remaining milk until smooth; gradually add to sugar mixture. Return to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times. Stir in toffee bits. Refrigerate until serving. Just before serving, transfer sauce to microwave-safe bowl. Microwave, uncovered on HIGH for 30-60 seconds or until heated through, stirring once. Serve with pie.
ORANGE CREAM CHEESE COOKIES
2 ¼ ¼ c. flour, 1 tsp. cinnamon, ½ tsp. allspice, 1/8 tsp. salt, 2/3 c. butter-softened, ½ c. sugar, 3 Tbs. orange juice, 2 tsp. grated orange peel DIRECTIONS: Mix together flour, cinnamon, allspice and salt. In medium bowl, using electric mixer on LOW, beat together butter and cream cheese. Beat in sugar Add orange juice and peel. Add flour and spices; beat until combined. Do not overbeat. Chill dough, wrapped in plastic wrap for 2-2 ½ hrs. until dough is firm. Preheat oven to 350°. Roll dough on a lightly floured surface to 1/8” thickness. Cut into shapes using favorite cookie cutters. Bake on a lightly greased cookie sheet in preheated 350° oven for 8-10 minutes or until edges are lightly browned. Cool on wire racks
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCE
RICE LAKE FARMER’S MARKET
JUNE DAIRY MONTH RECIPES 2013-WEEK II- JUNE 18, 2013
6 eggs, 1 c. milk, ½ c. flour, 1 c. shredded cheese (your favorite), 2 shakes-garlic powder, 2 shakes-garlic herb seasoning, 3 green onions-diced, ¼ lb. bacon-diced DIRECTIONS: Mix eggs and milk till blended Add flour, seasonings and blend till smooth. Add bacon, onions and ½ cheese and mix well. Pour into greased 8x8” baking pan. Bake at 450° for about 20 minutes or until eggs are almost set. Sprinkle remaining cheese on top and continue baking bout 8-10 minutes till cheese melts.
CREAMY ORANGE SALAD
3 pkgs. orange Jell-O, 3 c. boiling water, 1 can (20 oz.) crushed pineapple, 3 c. cold water, 4 medium firm bananas- sliced, 2 ½ c. miniature marshmallows, ½ c sugar, 1 Tbs. flour, 1 egg-beaten, 1 (8 oz.) pkg. cream cheese-softened, 1 c. whipping cream-whipped, ¾ c. chopped pecans-toasted, ½ c. flaked coconut-toasted DIRECTIONS: In a bowl, dissolve Jell-O in boiling water. Drain pineapple, reserving juice. Stir cold water, bananas, marshmallows and pineapple into Jell-O. Pour into 9x13” dish coated with nonstick cooking spray, refrigerate until firm. Meanwhile in a saucepan, combine sugar and flour. Stir in reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into the egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Cool. In a mixing bowl, beat cream cheese until smooth; add cooled filling. Fold in whipped cream. Spread over Jell-O (dish will be full). Sprinkle with nuts and coconut.
COLONEL MUNCY’S OVEN FRIED CHICKEN
10 chicken breasts, 2 c. sour cream or plain yogurt, ¼ c. lemon juice, 4 tsp. Worcestershire sauce, 2 tsp. celery salt or ground celery seed, 2 tsp. paprika, 4 cloves garlic-chopped fine or ½ tsp. garlic powder, 2 tsp. salt, ½ tsp. pepper, 2 tsp. poultry seasoning, 2 tsp. parsley, ½ c. melted butter, cornflake crumbs. DIRECTIONS: Cut chicken breasts in half. Wipe dry; remove skin and excess fat. In large bowl, combine all ingredients except butter and cornflakes; stir well. Add chicken, making sure each piece is covered well. Let stand overnight in refrigerator. Remove chicken pieces from mixture; blot excess with dry towel. Dip each piece in melted butter, then roll in cornflake crumbs. Place chicken in single layer in shallow baking pan. Sprinkle additional parsley. Bake @ 375° for 20 -30 minutes or until chicken tests done.
RASPBERRY CREAM CHEESECAKE
CRUST: 1 ½ c. fine graham cracker crumbs, (about 24 squares), 6 Tbs. butter-melted, ¼ c. sugar FILLING: 3 (8 oz.) pkgs. Cream cheese-softened, ½ tsp. salt, 1 Tbs. vanilla, 2 Tbs. lemon juice, ½ c. sugar, 4 large eggs TOPPING: 2 c. sour cream, ¼ c. powdered sugar, 1 (10 oz.) pkg. frozen raspberries-thawed, 1 Tbs. corn syrup DIRECTIONS: Preheat oven to 350°. Line bottom of 8 or 9” springform pan with a round of parchment paper. Butter sides of pan. Mix graham cracker crumbs, butter and ¼ c. sugar until blended. Press mixture over bottom and 2” up sides of the pan. Bake 10 minutes until toasted; remove from oven and cool on a rack. Lower oven temperature to 250°. In large bowl, beat cream cheese, salt, vanilla lemon juice and sugar until well mixed. Add eggs and blend 2 min. until creamy. Pour into baked crust. Bake for 1 ½ to 2 hr. or until the center jiggles slightly when pan is shaken (center will set upon standing). Remove from oven; cool on rack for 10 minutes. Increase oven to 450°. Mix sour cream and powdered sugar together. Spread over cake. Bake 5 minutes or until the cream is set, but not browned. Remove from oven and cool completely on a wire rack. Cover and refrigerate for at least 24 hours before serving or freeze until firm. For raspberry topping, strain raspberries; reserve juice. Discard berries Mix juice with corn syrup. Heat to boiling and boil for 2 minutes until syrupy. Cool. Spread raspberry topping on top of the chilled or frozen cake.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR,AMUNDSON’S APLIANCES,
RICE LAKE FARMER’S MARKET
DAIRY MONTH RECIPES - WEEK I - JUNE 11, 2013
1 can refried beans, 1 can green chilies, 2 c. Monterey Jack cheese, 2 c. Cheddar cheese), ¾ c. taco sauce, ½ c. sliced black olives or to taste, 1 tsp. lemon juice, 1 c. sour cream, tortilla or nacho chips, DIRECTIONS: Brown ground beef, add onion and cook until tender. Drain fat, add salt and pepper to taste. Spread refried beans in a 9x13” baking dish. Top with meat. Place green chilies on top. Mix Monterey Jack and Cheddar cheese together and sprinkle on top. Drizzle taco sauce over evenly and bake uncovered 20-25 minutes @ 400°. Remove from oven. Mix black olives with lemon juice and spread them on top. Cover with sour cream and serve at once with chips.
FOR GOODNESS SAKES SALAD
1 (3 oz.) pkg. lemon Jell-O, 1 (3 oz.) pkg. lime Jell-O, 1 c. boiling water, 1 c. evaporated milk, 1 (20 oz.) can crushed pineapple-undrained, 1 c. mayonnaise, 1 c. cottage cheese, 1 c. chopped nuts, 1 Tbs. horseradish sauce DIRECTIONS: In large bowl, dissolve the gelatins in boiling water. Cool slightly. Stir in the milk, pineapple with juice, mayonnaise, cottage cheese, nuts and horseradish sauce; mix well. Chill until partially set. Pour into an oiled 8-cup mold. Chill for 6 hours or overnight. Unmold and serve.
FETTUCCINI ALFREDO WITH HAM
1 lb. dry fettuccini pasta, 1 Tbs. butter, 6 oz. diced cooked ham, 2 c. heavy cream, 1 c. grated Parmesan cheese DIRECTIONS: Bring large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain. In a medium sauce pan over medium heat, melt butter. Stir in ham and cook 1 minute. Stir in cream and heat through. Stir in Parmesan and cook until thick and smooth. Toss with cooked pasta.
IHOP FRENCH TOAST (COPYCAT/CLONE)
2 eggs, ½ c. milk, 1 tsp. vanilla, 3 Tbs. flour, 1/8 tsp. salt, 3 tsp. butter, 6 slices thick sliced French bread, 1 Tbs. powdered sugar, On the Side: butter and pancake syrup DIRECTIONS: Beat the eggs in a large shallow bowl. Add the milk, flour and salt to the eggs. Beat the mixture with an electric mixer. Be sure all the flour is well combined. Heat a large skillet over medium heat. When the surface is hot, add about 1 tsp. butter. Dip the bread one slice at a time into the batter; be sure to coat each side well. Drop the bread into the hot pan, as many as will fit comfortably at one time. Cook for 2-3 minutes per side or until surface is golden. Cut slices diagonally in two, arrange halves on plate, overlapping. Sprinkle with powdered sugar. Serve with butter and syrup on the side.
LAYERED LEMON SQUARES
First Layer: 2 c. flour, 1 c. butter, 1 c. finely chopped pecans Second Layer: 2 (8 oz.) pkgs. cream cheese-softened,1 c. sugar, 1 c. whipping cream Third Layer: 2 pkgs.lemon pudding and pie filling Fourth Layer: 2 c. whipping cream, 2 Tbs. sugar, 1 tsp. vanilla DIRECTIONS: Mix flour, butter and nuts together until crumbly. Press into 9x13” baking pan. Bake @ 350° oven for 15 minutes. Cool. Beat cheese and sugar together. Beat whipping cream until stiff. Fold into cream cheese mixture. Spread over cooled crust. Prepare lemon pie filling according to package directions. Cool, stirring often. Pour over cheese layer. Beat cream, sugar and vanilla until stiff. Spread over lemon layer. Garnish with chopped pecans or slivered almonds.
PINK ANGEL PIE
1 c. flour, ½ tsp. salt, 1/3 c. plus 1 Tbs. shortening, 2 Tbs. water, 1 tsp. almond extract, red food coloring, 1 quart strawberry ice cream, 2 egg whites ¼ tsp. cream of tartar, ¼ c. sugar DIRECTIONS: Heat oven to 375°. Mix flour and salt; cut in shortening. Mix water, almond extract and 4 drops red color; sprinkle over flour mixture. Roll and fit into 9” pie plate. Prick with fork and bake 8-10 minutes. Cool. Soften ice cream, press into the pink crust. Freeze overnight. At serving time, heat oven to 475°. Make pink meringue by beating 2 egg whites until frothy, add cream of tartar and the sugar slowly, and beat until stiff. Add few drops red color to make a light pink. Spread on pie. Bake 5 minutes and serve at once.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
RHUBARB RECIPES - JUNE 4, 2013
RHUBARB COFFEE CAKE WITH CARAMEL SAUCE
½ c. shortening, 1 ½ c. sugar, 1 egg, 2 c. flour, 1 tsp. baking soda, 1 c. buttermilk, 1 ½ c. chopped rhubarb TOPPING: ½ c. brown sugar, ¼ c. flour, 1 tsp. cinnamon 3 Tbs. cold butter SAUCE: ½ c. butter-cubed, 1 c. brown sugar, ½ c. heavy whipping cream DIRECTIONS: In large bowl, cream shortening and sugar until light and fluffy. Add egg; beat well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Fold in rhubarb. Transfer to a greased 9x13” baking pan. For Topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake @ 350° for 35-40 minutes or checks done using the toothpick test. Cool for 10 minutes before serving. For sauce, in a small saucepan, melt butter. Stir in brown sugar and cream; bring to a boil. Reduce heat; simmer for 3-4 minutes or until slightly thickened. Serve with warm coffee cake.
¾ c. brown sugar, ½ c. oil, 1 egg, ½ c. buttermilk, 1 tsp. vanilla, 1 ½ c. flour, ½ tsp. salt, ½ tsp. soda, ½ c. chopped rhubarb, TOPPING: ¼ c. brown sugar, ½ tsp. cinnamon, ¼ c. chopped nuts DIRECTIONS: To make muffins in mixing bowl combine ¾ c. brown sugar, oil, egg, buttermilk and vanilla. Mix well. Into another bowl sift flour salt and soda. Stir in sugar mixture. Fold in rhubarb and ½ c. nuts. Spoon into greased muffin tins. To make topping combine ¼ c. brown sugar, cinnamon and ¼ c. nuts. Sprinkle over each muffin. Bake in 325 degree oven for 30 minutes or until toothpick inserted in center comes out clean.
8 c. rhubarb (1/2 inch pieces), 1 c. sugar, ½ c. flour, 4 Tbs. lemon juice, ½ tsp. cinnamon DIRECTIONS: Combine and place in large oblong glass baking dish. Sprinkle with cinnamon. Set aside. TOPPING: 2 c. brown sugar, 1 c. flour, 1 c. butter, 1/2 tsp. nutmeg, 2 c. dry oatmeal DIRECTIONS: Mix with pastry cutter all ingredients except oatmeal; then stir in oatmeal. Spread oatmeal mixture over rhubarb mixture and place in 350° oven for 40 minutes. Serve warm with ice cream or cold with Cool Whip.
FRESH RHUBARB CRUMB CAKE
Cream together: ½ c. shortening, 1 ½ c. sugar, 1 egg ADD: (alternate milk and flour) 2 c. minus 2 Tbs. flour, 1 c. sour milk or buttermilk, 1 tsp. soda Mix about 2 minutes. Do not over mix. Stir in 2 c. fine chopped rhubarb TOPPING: 1/3 c. sugar, 1 tsp. cinnamon DIRECTIONS: Pour batter into a greased and floured 9x13” baking dish. Sprinkle with topping. Bake @ 350° for 35-40 minutes. Cool and serve.
RHUBARB RICE PUDDING
2 c, diced rhubarb, 1 c. water, 1 (4-serving size) Jell-O sugar-free strawberry gelatin, 1 ½ c. cooked rice, ½ c. Cool Whip Free, ¼ c. miniature marshmallows, 2 Tbs. chopped walnuts DIRECTIONS: In medium saucepan, combine rhubarb and water. Cover and cook over medium heat for 8-10 minutes or until rhubarb becomes soft. Remove from heat. Add dry gelatin. Mix well to dissolve gelatin. Place saucepan on a wire rack and allow to cool for 15 minutes. Stir in rice. Refrigerate for 10 minutes. Gently stir in Cool Whip Free, marshmallows and walnuts. Evenly spoon mixture into 4 dessert dishes. Refrigerate for at least 30 minutes. HINT: 1 c. uncooked rice usually cooks to about 1 ½ cups.
RHUBARB DREAM BARS
CRUST: 2 c. flour, ¾ c. powdered sugar,1 c. butter FILLING: 4 eggs, 2 c. sugar, ½ c. flour, ½ tsp. salt, 4 c. rhubarb DIRECTIONS: Combine flour and sugar. Cut in butter until crumbs form. Press in bottom of jelly roll pan. Bake @ 350° for 15 minutes. Blend eggs, sugar, flour and salt. Fold in rhubarb. Spread over crust. Return to oven and bake 40-45 minutes. Cool. Cut into squares.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCE
SPRINGTIME DESSERT RECIPES - MAY 28, 2013
LEMON PUDDING CAKE WITH RASPBERRY COULIS
For Pudding Cake: ¼ c. flour, ¼ tsp. salt, ¾ c. sugar, 3 large eggs-separated, 1 c. 1% milk, 1 large lemon-zested, 5 Tbs. fresh lemon juice DIRECTIONS: Make pudding cake: Preheat oven to 350 degrees. Whisk together flour, salt and ½ c. sugar in a bowl. Whisk together egg yolks, milk, zest and juice and add to dry ingredients, whisking until combined well. Beat egg whites in large bowl with an electric mixer until they hold soft peaks, then gradually add remaining ¼ c. sugar, beating and continue to beat until whites hold stiff, glossy peaks. Whisk about ¼ of whites into batter to lighten, then fold in remaining whites gently, but thoroughly (batter will be thin). Pour batter into a lightly oiled 1 ½ quart gratin or other shallow baking dish and bake in a hot water bath until puffed and golden 40-45 minutes. For Raspberry Coulis:1 (10 oz.) package frozen raspberries in syrup, 2 Tbs. sugar, 1 tsp. fresh lemon juice DIRECTIONS: Make raspberry coulis while cake is baking: puree raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids. Serve pudding cake with syrup.
FROZEN FRUIT DESSERT
1 (8 oz.) pkg. cream cheese-softened, 1 (8 oz.) Cool Whip, 1 can cherry fruit filling, 1 (11 oz.) can mandarin oranges-drained, 1 can (8 oz.) pineapple chunks-drained, DIRECTIONS: Combine Cool Whip and cream cheese. Gradually add fruit filling, blending well. Fold orange and pineapple chunks into cherry mixture. Line bottom of 9x5” loaf pan with waxed paper. Pour in cherry mixture and freeze overnight or until firm. Let stand at room temperature for 10 minutes before serving. Cut into slices.
ANGEL FOOD DELIGHT
1 (10 oz.) pkg. miniature marshmallows, ½ c. frozen orange juice concentrate-thawed, ½ tsp. grated orange rind, 1 c. ginger ale, 2 c. heavy cream-whipped, 1 large angel food cake-baked, ½ c. maraschino cherries-halved, 1 c. chopped salted mixed nuts DIRECTIONS: Combine marshmallows, orange juice concentrate and orange rind in a large saucepan; melt over low heat, stirring now and then. Remove from heat. Add ginger ale and stir. Chill until thickened. Whip cream in chilled bowl till thickened and fold into cooled marshmallow mixture. Cut cake into 1 inch cubes and fold into creamed mixture. Turn into a 9x13” dish. Top with cherry halves and chopped nuts. Chill for several hours. Serves 12-16. Cool whip may be used instead of whipping cream.
STRAWBERRY CREAM DESSERT
2 ¼ c. graham cracker crumbs (about 36 squares), 6 Tbs. sugar, 10 Tbs. butter-melted, 1 (8 oz.) pkg. cream cheese-softened, 1 c. powdered sugar, 1 (16 oz.) Cool Whip, 1 (8 oz.) Cool Whip-thawed-divided, 1 (3 oz.) pkg. strawberry Jell-O, ½ c. boiling water, 1 (8 oz.) container strawberry yogurt TOPPING: 2 Tbs. graham cracker crumbs, 1 ½ tsp. sugar, 1 ½ tsp. butter-melted DIRECTIONS: In bowl, combine the cracker crumbs, sugar and butter. Press into an ungreased 9x13” dish. Refrigerate for 15 minutes. Meanwhile, in a mixing bowl, beat cream cheese and powdered sugar until smooth. Whisk in 1 c. Cool Whip. Spread over prepared crust. In large bowl, dissolve Jell-O in boiling water. Whisk in yogurt and 6 cups of Cool Whip until blended. Pour over cream cheese layer. Refrigerate for 1 hour. Spread remaining Cool Whip over strawberry layer. Cover and refrigerate overnight. Just before serving, combine topping ingredients; sprinkle over the whipped topping.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
MEMORIAL DAY WEKEND 2013 RECIPES - MAY 22, 2013
QUICK CARAMEL ROLLS
1 loaf frozen bread dough, ¾ c. nuts;-chopped, ½ pkg. (small box) butterscotch pudding (not instant), ½ c. brown sugar, ½ c. butter, 1 tsp. water DIRECTIONS: Thaw bread for 45 minutes. Grease bundt pan well with butter and sprinkle nuts all around the bottom of pan. Combine last 4 ingredients in small saucepan and cook over medium heat until bubbles form, stirring constantly; boil one minute. Spoon over bread dough to coat each piece. Cover lightly with kitchen towel and leave on counter overnight. In the morning, bake @ 350° for 15 to 20 minutes. Let cool 5 minutes then flip onto a plate and let sauce drizzle over it.
AMERICAN MACARONI SALAD
2 c. elbow macaroni cooked-rinsed-drained, 1/3 c. diced celery, ¼ c. minced red onion-soaked in cold water for 5 minutes-drained, 1 Tbs. minced flat leaf parsley, ½ c. diced vine-ripened tomato, ½ c. mayonnaise, ¾ tsp. mustard, 1 ½ tsp. sugar, 1 ½ Tbs. cider vinegar, 3 Tbs. sour cream, ½ tsp. kosher salt-plus more to taste, black pepper DIRECTIONS: In large bowl, combine macaroni, celery, onion, parsley and tomato. In small bowl whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve.
HONEY LIME GRILLED CHICKEN
½ c. honey, 1/3 c. soy sauce, ¼ c. lime juice, 4 boneless skinless chicken breast halves DIRECTIONS: Mix marinade ingredients. Add chicken. Marinate for at least 30 minutes. Drain. Grill chicken, uncovered, 6-7 inches from heat for 6 minutes each side.
CHEESE AND HERB GRILLED BREAD
CHEESE SPREAD INGREDIENTS: 3 oz. (3/4 cup) shredded cheddar cheese, ½ c. butter-softened, ¼ c. chopped fresh parsley, 1 tsp. paprika, ½ tsp. garlic powder BREAD INGREDIENTS: 1 (1 lb.) loaf French or Italian bread-sliced diagonally 3/4-inch, heavy duty aluminum foil DIRECTIONS: Heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Meanwhile, combine all cheese spread ingredients in small bowl. Spread onto cut-sides of bread slices. Wrap breadin aluminum foil; tightly seal top and ends. Place bread on grill opposite heat. Close lid; grill, turning over after half the time, until cheese is melted (15-20 minutes).
RED, WHITE AND BLUE PIE
1 (10-inch) pastry crust or graham cracker crust, 1 (8 oz.) pkg. cream cheese, 1 (12 oz.) Cool Whip, 1 can blueberry pie filling, 1 c. powdered sugar-sifted, 1 can tart cherry pie filling DIRECTIONS: Bake 10 inch pie pastry; let cool to room temperature. Pour blueberry pie filling into shell; refrigerate for 30 minutes. Beat cream cheese and powdered sugar until smooth. Fold in Cool Whip. Spread cheese mixture over blueberry pie filling; refrigerate for 30 minutes. Spread cherry pie filling over cheese mixture. Refrigerate for at least 4 hours before serving.
PATRIOTIC COOKIE PIZZA
1 (18 oz.) roll Pillsbury Refrigerated Sugar Cookies, 1 (8 oz.) pkg. cream cheese-softened, 14 c. powdered sugar, 2 tsp. grated lemon peel, 2 c. fresh raspberries, 1 ½ c. fresh blueberries, ¼ c. apple jelly-melted DIRECTIONS: Heat oven to 350°. Spray 12-inch pizza pan with nonstick cooking spray. Cut cookie dough into ¼” slices; place in sprayed pan. Press over bottom to form crust. Bake @ 350° for 15 to 20 minutes or until deep golden brown. Cool 25 minutes or until completely cooled. In medium bowl, combine cream cheese, powdered sugar and lemon peel; beat until fluffy. Spread over cooled crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle with melted jelly Refrigerate 30 minutes or until set. Store in refrigerator.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSONS APPLIANCE
CHICKEN-SO MANY WAYS PLUS DESSERT RECIPES - MAY 7, 2011
CHICKEN RICE SALAD
5 c. cubed cooked chicken, 3 c. cooked rice, 1 ½ c. green bell pepper-diced, 11/2 c. died celery, 1(20 oz.) can pineapple tidbits-drained, ¾ c. mayonnaise, 4 tsp. orange juice, 2 tsp. white wine vinegar, 1 tsp. salt, ½ tsp. ground ginger, ¼ tsp. garlic salt, 1 (15 oz.) can mandarin oranges-drained, 1 c. slivered almonds-toasted DIRECTIONS: In a large bowl, combine the first five ingredients. In a small bowl, combine mayonnaise, orange juice, vinegar, salt, ginger and garlic salt. Pour over salad and toss. Refrigerate. Just before serving, fold in the oranges and almonds.
NEW YORK CHICKEN
2 Tbs. olive oil, 2 cloves garlic-minced, 1 Tbs. chopped fresh rosemary, salt & pepper to taste, 6 skinless, boneless chicken breast halves, 1 (8 oz.) pkg. cream cheese-softened, 1 can cream of mushroom soup, 1 c. white wine DIRECTIONS: Preheat oven to 350°. Heat olive oil in skillet over high heat. Cook garlic in hot oil 2-3 minutes until fragrant. Season with rosemary, salt and pepper. Add the chicken to the skillet and cook until completely browned about 5 minutes per side; transfer the chicken to a 9x13” baking dish, reserving the pan drippings. Stir the cream cheese, soup, white wine and the drippings from the skillet together in a bowl; pour over the chicken. Bake in preheated oven until the chicken is cooked completely and no longer pink in the middle, 45-50 minutes.
FAVORITE CHICKEN NUGGETS
3 c. Corn Chex cereal, ½ c. grated Parmesan cheese, ½ tsp. salt, ½ tsp. seasoned salt, ¼ tsp. paprika, 1/8 tsp. garlic powder, 3 Tbs. butter-melted, 1 Tbs. milk, 1 lb. boneless-skinless chicken breasts-cut into 1x1-inch pieces DIRECTIONS: Heat oven to 400°. Line cookie sheet with aluminum foil. Crush cereal. Mix cereal, cheese, salt, seasoned salt, paprika and garlic powder in medium bowl; set aside. Stir together butter and milk. Dip chicken into butter mixture; roll in cereal mixture to coat evenly. Arrange on cookie sheet. Bake 9 minutes; turn nuggets over. Bake about 8 minutes longer or until coasting is light golden brown and chicken is no longer pink in center. Serve with sweet and sour or barbecue sauce, if desired.
CREAMY CHICKEN AND NOODLES
1 envelope Italian dressing mix,1(8 oz.)pkg. wide noodles, 2 Tbs. butter-softened, 3 c. chopped cooked chicken, 1 c. whipping cream, ¼ to ½ c. freshly grated Parmesan cheese, 2 Tbs. chopped fresh parsley DIRECTIONS: Remove 1 Tbs. Italian dressing mix from envelope; set aside; reserve remaining mix for another use. Cook noodles according to package directions; drain well and return noodles to pan. Stir in 1 tablespoons butter, toss to coat. Stir in chopped chicken, next 3 ingredients and 1 tablespoon Italian dressing mix. Cook mixture over medium-high heat, tossing to coat evenly, 5 minutes or until thoroughly heated. Sprinkle with parsley and serve immediately. Serves 4
LEMON FLUFF DESSERT
1 can evaporated milk, 1 (3 oz. ) pkg. lemon Jell-O, 1 c. sugar, 1 1/3 c. boiling water, ¼ c. lemon juice., 1 ¾ c. graham cracker crumbs, 5 Tbs. butter-melted DIRECTIONS: Pour milk into a small metal bowl; place mixer beater in the bowl. Cover and refrigerate for at least 2 hours. Meanwhile, in large bowl, dissolve Jell-O and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1 ½ hours. In small bowl, combine crumbs and butter; set aside 2 Tbs. for garnish. Press remaining crumbs onto the bottom of 9x13” dish. Beat chilled milk until soft peaks form. Fold milk into Jell-O. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
MOTHER’S DAY BRUNCH RECIPES 2013 - MAY 7, 2013
STRAWBERRY DAIQUIRI PUNCH
6 c. fresh or frozen unsweetened strawberries, 1 (6 oz.) frozen limeade concentrate, ¾ c. light rum or unsweetened pineapple juice, 1 (16 oz.) bottle lemon-lime beverage-chilled, 2 c. ice cubes, fresh strawberries (optional) DIRECTIONS: If using fresh strawberries, remove stems and caps. For frozen berries, thaw berries after measuring, do not drain. Place strawberries, half at a time, in blender or food processor bowl. Cover; blend until smooth. Transfer blended berries to a large pitcher. Stir in limeade concentrate and light rum or pineapple juice. Cover; chill until serving time. Just before serving, stir in lemon-lime beverage and the ice. If desired, garnish with whole berries. Makes 8-12 servings. MAKE-AHEAD TIP: Combine blended berries with concentrate and rum or pineapple juice. Cover and chill up to 4 hours. Add carbonated beverage and ice just before serving.
BLUEBERRY FRENCH TOAST
1 (1 lb.) loaf Italian bread-cut into 1” cubes, 1 (8 oz.) pkg. cream cheese-diced, 1 c. blueberries, 12 eggs, 2 c. milk, 1/3 c. maple syrup, 1 c. white sugar, 2 Tbs. cornstarch, 1 c. water, 1 c. blueberries, 1 Tbs. flour DIRECTIONS: Place half of the bread cubes in lightly greased 9x13” baking dish. Sprinkle cream cheese on top of bread cubes. Top with 1 c. blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight. The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover pan with foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set. To make Sauce: In saucepan, combine sugar and cornstarch, add water. Boil over medium, heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8-10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.
EGG AND SAUSAGE CASSEROLE
½ lb. pork sausage, 3 Tbs. butter-divided, 2 Tbs. flour, ¼ tsp. salt, ¼ tsp. pepper, 1 ¼ c. milk, 2 c. frozen hash browns-thawed & drained, 4 hard -boiled eggs-thinly sliced, ½ c. corn flake crumbs, ¼ c. sliced green onions, fresh dill and oregano sprigs and chives-optional DIRECTIONS: Spray 2 qt. casserole with non-stick cooking spray. Crumble sausage into large skillet; brown over medium-high heat until no longer pink, stirring to separate sausage into crumbles. Drain on paper towels. Discard fat and wipe skillet with paper towels. Melt 2 tablespoons butter in same skillet over medium heat. Stir in flour, salt & pepper until smooth. Gradually stir in milk; cook and stir until thickened. Add sausage, potatoes and eggs; stir to combine. Pour into prepared dish. Melt remaining 1 tablespoon of butter. Combine corn flake crumbs and melted butter in small bowl; sprinkle evenly over casserole. Bake uncovered, 30 minutes or until hot and bubbly. Sprinkle with green onions. Garnish if desired.
10 eggs-beaten, ¼ lb. sliced mushrooms, ½ c. chopped onions, 4 slices diced-uncooked bacon, ¼ lb. shredded cheese DIRECTIONS: Combine ingredients and pour into greased 8x11” casserole dish. Bake @ 350° for 30 minutes.
1 pkg. yellow cake mix, ½ tsp. to 1 tsp. nutmeg, ¾ c. cold water, ¼ c. oil, 1 egg, 3 Tbs. butter-melted, 1/3 c. sugar, 1 Tbs. cinnamon DIRECTIONS: Line 18 muffin cups with paper liners. In large mixing bowl, combine cake mix, nutmeg, water, oil and egg; mix well. Spoon into prepared muffin cups, filling 2/3full. Bake @ 350° 25 minutes or until toothpick checks doneness. In small bowl, combine sugar and cinnamon. Dip warm tops in melted butter, then in cinnamon-sugar mixture.
DELIGHTFUL LEMON CAKE
1 angel food cake, 2 ¼ c. canned lemon pie filling ¾ c. lemon yogurt, 1 ½ c. Cool Whip DIRECTIONS: Fold together topping ingredients; set aside. Slice the angel food cake horizontally into 3 layers. Place bottom layer on serving platter, spread with half of lemon filling. Repeat with 2nd layer. Top with third layer; spread remaining topping over the top and sides of cake. Chill for two hours, slice and serve.
MEMORABLE RECIPES – APRIL 30, 2013
GOLDEN MUSHROOM ROAST
1 (4-5 lb.) beef roast, 1 large can mushroom stems and pieces-drained, 1 can golden mushroom soup, 1 envelope Lipton onion soup mix DIRECTIONS: Place roast in crockpot. Mix together remaining ingredients and pour over roast. Cover and cook on LOW for 8-10 hours.
EASY BBQ BEEF SANDWICHES
1 envelope onion soup mix, 2 c. water, ½ c. Heinz chili sauce, ¼ c. light brown sugar, 1 (3 lb.) boneless chuck roast, 8 Kaiser rolls or hamburger buns-toasted DIRECTIONS: Preheat oven to 325°. In Dutch oven or 5-qt. heavy saucepan, combine soup mix, water, chili sauce and sugar; add roast. Cover and bake 3 hours or until roast is tender. Remove roast; reserve juices. Bring reserved juices to a boil over high heat. Boil 4 minutes. With a fork, shred roast. Stir roast into reserved juices and simmer, stirring for 1 minute. Serve on rolls. Makes 8 servings.
COUNTRY CREAM OF CHICKEN CHOWDER
¼ c. canola oil, ¼ c. finely chopped onion, ¼ c. flour, 4 c. chicken broth, 2 c. skim milk, 1 bay leaf, 3 c. frozen hash browns, 1 (10 oz.) pkg. EACH, frozen corn, green beans, peas, sliced carrots, 1 ½ c. chopped cooked chicken, 1/8 tsp. pepper, 2 Tbs. parsley DIRECTIONS: Heat oil in large saucepan on medium heat. Add onion and cook until tender. Stir in flour and cook until bubbly. Stir in broth and milk gradually and cook until mixture is slightly thickened. Add bay leaf. Add vegetables. Increase heat to medium high. Bring mixture to boil and then reduce heat to low and simmer 5 minutes until vegetables are tender. Stir in chicken and pepper. Heat thoroughly. Remove bay leaf. Serve with parsley sprinkled on top.
MOM’S MOLASSES COOKIES
3/4 c. shortening, 1 ¼ c. sugar-divided, 1 egg, ¼ c. molasses, 2 Tbs. milk, 1 tsp. vanilla, 2 ½ c. flour, 1 ½ tsp. baking soda, 1 tsp. cinnamon, ¾ tsp. salt, ¾ tsp. nutmeg DIRECTIONS: In large mixing bowl, cream shortening and 1 c. sugar. Beat in egg, molasses, milk and vanilla. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add the creamed mixture. Cover and refrigerate for 1 hour. Roll into 1 ¼” balls; roll in remaining sugar. Place 2” apart on greased baking sheets. Bake @ 350° for 10-14 minutes or until tops crack and edges are slightly firm. Remove to wire racks to cool.
CARROT AND CABBAGE JELL-O SALAD
3 oz. pkg. lemon Jell-O, 1 c. boiling water, 3 Tbs. sugar, 1 c. cold water, 2 Tbs. vinegar, 1 tsp. salt, 1 c. grated raw carrots, 1 c. shredded raw cabbage DIRECTIONS: Prepare Jell-O in boiling water and stir in sugar. Add cold water, vinegar and salt. Chill; when slightly thickened fold in carrots and cabbage. Chill until firm.
BANANA PUDDING POKE CAKE
1 box yellow cake mix, ingredients needed to make cake according to pkg. instructions (eggs, oil, water), 2 (3.4 oz.) pkgs. Instant banana pudding mix, 4 c. milk, 1 (8 oz.) Cool Whip-thawed, 20 vanilla wafers-crushed DIRECTIONS: Prepare cake mix according to package directions for a 9x13” cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes. Then with a wooden spoon handle, begin poking holes in the cake. You want the holes to be fairly big so that the pudding has plenty of room to get down into the cake. Poke down to the bottom of cake. In a bowl whisk together instant pudding mix with 4 cups milk. Let pudding sit for about 2 minutes so it begins to thicken but not fully set. Pour pudding over cake. Taking care to get it into the holes as much as possible, Put the pudding cake into fridge to set and cool completely. Once cooled, spread on Cool Whip. Spread on crushed wafers just before serving along with freshly sliced bananas. Keep refrigerated.
PROGRAM SPONSORS; MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSONS APPLIANCES
BISCUITS, BREADS AND MORE RECIPES – APRIL 23, 2013
CREAM CHEESE BISCUITS (COURTESY OF PAULA DEEN)
2 c. biscuit mix (SUGGESTED: Bisquick), 1 pkg. (3 oz.) cream cheese, milk to moisten, flour DIRECTIONS: Preheat oven to 375°. In mixing bowl, cut cream cheese into biscuit mix until cornmeal consistency. Add enough milk to moisten. Place dough like mixture onto floured surface and knead 2 or 3 times. Don’t knead too much or your biscuits will be tough. Roll dough to a desired thickness using a rolling pin and cut out with round cookie cutter. Place biscuits on a greased cookie sheet and bake until golden brown, approximately 15 minutes. 8-10 servings
GRANDMA’S BUTTERMILK CORNBREAD
½ c. butter, 2/3 c. sugar, 2 eggs, 1 c. buttermilk, ½ tsp. baking soda, 1 c. cornmeal, 1 c. flour, ½ tsp. salt DIRECTIONS: Preheat oven to 375°. Grease an 8-inch square pan. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir mixture in pan. Stir in cornmeal, flour and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in preheated oven for 30-40 minutes or until a toothpick inserted in the center comes out clean.
SHORTCUT CINNAMON BUNS
3 Tbs. sugar, 1 tsp. cinnamon, 1 ¼ c. flour, 2 tsp. baking powder, ¼ tsp. salt, 2 Tbs. cold unsalted butter, 1 large egg, ¼ c. milk, 3 ½ Tbs. powdered sugar, 1 tsp. hot water DIRECTIONS: Preheat oven to 375°. In small bowl stir together 2 tablespoons sugar and cinnamon. Into a large bowl, sift together flour, remaining tablespoon sugar, baking powder and salt. Cut butter into small pieces and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. In another small bowl whisk together egg and 3 tablespoons milk and add to flour mixture, stirring until just combined. Transfer mixture to a lightly floured surface and gently knead, 3 or 4 times, until it forms a dough. Pat dough into a 10-by 6-inch (about an inch thick) rectangle. Brush dough with some remaining milk and sprinkle evenly with cinnamon sugar. Beginning with a short side, roll up rectangle to form a 6-inch log and cut crosswise into 4 pieces. Arrange pieces on a baking sheet, cut sides up, with seams touching. Bake buns until golden and cooked through about 18 minutes. In another small bowl stir together powdered sugar and water until smooth and drizzle over warm buns. Yield: 4 buns, 2 servings
APPLE CREAM CHEESE COFFEE CAKE
1 pkg. (3 oz.) cream cheese, ¼ c. butter-cold, 2 c. Bisquick, 1/3 c. milk, 2 Tbs. sugar, ½ tsp. cinnamon, 1 can apple pie filling, ¼ c. chopped nut,s cream cheese filling (see below) DIRECTIONS: Heat oven to 425°. Lightly grease cookie sheet. Cut cream cheese and butter into Bisquick. Stir in milk. Turn dough onto surface well dusted with Bisquick; roll in Bisquick to coat. Knead 8-10 times. Roll dough into rectangle, 12x8”. Place on cookie sheet. Spread Cream Cheese Filling down center of rectangle. Make cuts, 2 ½ inches long, at 1-inch intervals on 12-inch sides of rectangle. Fold strips over filling overlapping strips. Mix sugar and cinnamon; sprinkle over top. Bake 12 to 15 minutes or until golden; cool 10 minutes. Carefully place on wire rack; cool completely. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Refrigerate any remaining coffee cake. CREAM CHEESE FILLING: 1 (8 oz.) pkg. cream cheese-softened, 1/3 c. sugar, 1 tsp. grated lemon peel, 2 tsp. lemon juice DIRECTIONS: Beat all ingredients with electric mixer on medium speed until smooth.
FROZEN STRAWBERRY DESSERT
1 c. flour, ¼ c. brown sugar, ½ c. cold butter, ½ c. chopped pecans, 2 c. frozen unsweetened strawberries-thawed, 1 c. sugar, 1 tsp. lemon juice, 1 c. heavy whipping cream-whipped DIRECTIONS: In small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Press into ungreased 9” square pan. Bake @ 350° for 14-16 minutes or until lightly browned. Cool on wire rack. Crumble the baked pecan mixture; set aside ½ c. for topping. Sprinkle the remaining mixture into an 8” square dish. In a large mixing bowl, beat the strawberries, sugar and lemon juice until blended. Fold in whipped cream. Spread evenly into dish. Sprinkle with reserved pecan mixture Cover and freeze for 8 hours or overnight.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
SPRINGTIME MAPLE SYRUP RECIPES - APRIL 16, 2013
MARTHA’S VINEYARD SALAD WITH RASPBERRY-MAPLE DRESSING
1 head lettuce-washed and dried well, ½ head red leaf lettuce-washed and dried well, ¾ c. Maple Dressing (recipe follows), ¼ c. crumbled blue cheese, 12 rings red onion-each about ¼-inch thick, 3 Tbs. pine nuts-toasted DIRECTIONS: Tear lettuce leaves by hand into bite-size pieces and toss with dressing in a large bowl. Divide lettuce evenly among 6 chilled plates and top each with blue cheese, red onion rings and pine nuts. TO TOAST PINE NUTS: Spread in single layer in pie pan and roast at 350° about 8 minutes. May substitute walnuts, if desired RASPBERRY-MAPLE DRESSING: ½ c. raspberry vinegar, ½ c. olive oil, ½ c. vegetable oil, ½ c. pure maple syrup, 2 Tbs. Dijon mustard, 2 Tbs. dried tarragon leaves-crushed,salt to taste DIRECTIONS: In mixing bowl whisk vinegar, oils, maple syrup, mustard, tarragon and salt together vigorously. Refrigerate until ready to use. Whisk again before using. Make the dressing several hours ahead to mingle flavors. It will keep for a week refrigerated.
MAPLE PECAN SCONES
3 c. flour, 1 ½ Tbs. baking powder, 2/3 tsp. salt, ¾ c. cold unsalted butter, 1 c. pecans-chopped, 2/3 c. maple syrup, plus additional for brushing, 1/3 c. heavy cream DIRECTIONS: Heat oven to 350°. Line baking sheet with parchment paper. In large bowl, whisk together flour, baking powder and salt. Cut in butter until the mixture resembles coarse meal. Stir in pecans; set aside. In small bowl, whisk together maple syrup and heavy cream until smooth. Make a well in the flour mixture. Pour the cream mixture in the center. Stir briskly with a wooden spoon until mixture begins to come together into adough. Do not overmix. Roll dough out on a lightly floured board to a thickness of 2 inches. Use a 3-inch biscuit cutter to cut rounds from the dough. Place on prepared pan 2 inches apart. Brush tops with maple syrup. Bake scones 15-20 minutes until lightly browned. Serve warm with butter.
MAPLE MUSTARD PORK TENDERLOIN
1 whole pork tenderloin, 3 tsp. fresh sage-minced, salt & pepper to taste, 1 Tbs. butter, 1 c. chicken broth, 2 Tbs. maple syrup, 2 Tbs. Dijon mustard, fresh sage for garnish DIRECTIONS: Slice pork tenderloin into 1/3-inch thick slices. Sprinkle with 1-1/2 tsp. sage, salt and pepper. Melt butter in heavy medium skillet over medium-high heat. Add pork and cook until golden brown on both sides and cooked through, about 1 ½ minutes per side. Transfer pork to plate, leaving drippings in skillet. Add broth, maple syrup, mustard and remaining 1 ½ tsp. sage to skillet. Boil until syrupy and thick, about 3 minutes, scraping up browned bits. Reduce heat to low. Return pork and any accumulated juices to skillet and cook until just heated through, about 1 minute. Serve pork with sauce. Garnish with fresh sage.
MAPLE NUT COOKIES
1 ½ c. flour, 2 tsp. baking powder, ½ tsp. salt, ½ c. solid vegetable shortening, 1 c. light brown sugar, 1 large egg-lightly beaten, ½ c. pure maple syrup (not imitation), 1 tsp. vanilla, ½ c. shredded sweetened coconut, ½ c. chopped nuts DIRECTIONS: Preheat oven to 375°. Line baking sheets with parchment paper. In small bowl, whisk together, flour, baking powder and salt; set aside. In large bowl cream shortening and brown sugar until fluffy. Add egg, maple syrup and vanilla. Beat on medium speed until well-blended. Add flour, coconut and nuts. Stir until combined. Scoop tablespoons of dough and place on prepared baking sheets 2 inches apart. Bake 10-12 minutes. Let cool 5 minutes and remove to racks to completely cool. Store in covered container.
MAPLE SYRUP FUDGE
2 c. white sugar, 1 c. maple syrup, 1 Tbs. light corn syrup, 1 c. milk, 1 Tbs. butter, 1 c. chopped nuts DIRECTIONS: Cook sugar, syrup, milk and butter together until forms a soft ball in cold water, about 238°. Cool, beat until creamy and thick, add nuts and pour at once into a buttered pan. Mark into squares. Makes about1½ pounds.
PROGRAM SPONSORS: MAIUN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
SPRINGTIME LEMON RECIPES - APRIL 9, 2013
CITRUS CHIFFON SALAD
1 c. orange juice, 1 Tbs. lemon juice, 1 (3 oz.) pkg. sugar-free lemon Jell-O, 1 (8 oz.) pkg. fat-free cream cheese-cubed, 1 c. reduced-fat whipped topping, 1 (8 oz.) can unsweetened crushed pineapple-undrained, 1/3 c. reduced fat mayonnaise DIRECTIONS: In small saucepan, bring orange and lemon juices to a boil; stir in Jell-O until dissolved. In a blender, process the cream cheese, whipped topping, pineapple and mayonnaise until smooth. Add gelatin mixture; cover and process until blended. Pour into a 4-cup mold coated with nonstick cooking spray. Refrigerate for several hours or overnight until firm.
LEMON YOGURT POPPY SEED BREAD
3 c. flour, 1 tsp. salt, 1 tsp. baking soda, ½ tsp. baking powder, 1 c. poppy seeds, 3 eggs, 1 c. oil, 1 c. sugar, 2 c. lemon yogurt, 2 Tbs. fresh squeezed lemon juice DIRECTIONS: Preheat oven to 325 degrees. Grease two loaf pans. Sift together the flour, salt, baking soda and baking powder; stir in seeds. Beat the eggs in a large bowl. Add the oil and sugar; cream well. Add the yogurt and lemon juice. Spoon into prepared pans. Bake for 1 hour.
LEMON DROP COOKIES
1 c. butter, 1 c. sugar, 2 eggs-beaten, 3 c. flour, 1 tsp. baking soda, 1 can (6oz.) frozen lemonade concentrate-thawed-divided, additional sugar DIRECTIONS: In large mixing bowl, cream the butter and 1 cup sugar together until light and fluffy. Add the beaten eggs, one at a time, beating well after each addition. In separate bowl, mix the flour and baking soda together. Divide the thawed lemonade concentrate in half. Alternately add half the flour mixture and half the lemonade concentrate to the butter mixture. Stir until thoroughly combined. Drop the dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 400 degrees for 7-8 minutes or until edges of cookies are very lightly browned. Remove from the oven. While the cookies are still hot, using a pastry brush, lightly brush thawed lemonade concentrate over the cookies, then lightly sprinkle sugar over each cookie. Remove the cookies from the pans and let cool on wire rack.
LEMON CHEESECAKE BARS
1 ½ c. graham cracker crumbs, 1/3 c. butter-melted, ½ tsp. ground ginger, 3 (8 oz.) pkgs. Fat-free cream cheese-softened, 1 c. sugar, ¼ c. fat-free milk, 2 Tbs. flour, 1 ½ tsp. lemon extract, 1 tsp. vanilla, 3 large eggs, fresh raspberries or lemon peel for garnish DIRECRTIONS: Preheat oven to 350 degrees. Line a 9x9” baking pan with aluminum foil and coat lightly with cooking spray. In medium bowl, mix graham cracker crumbs, butter and ginger. Press firmly into the bottom of baking pan and refrigerate until ready to use. In large bowl, beat cream cheese and sugar with an electric mixer on medium speed until well blended. Add milk, flour and extracts; mix well. Add eggs one at a time, beating until well blended after each addition. Pour mixture over crust. Bake 40-45 minutes, or until center is almost set. Cool completely in pan set on top of wire rack. Refrigerate 4 hours or overnight. Lift cheesecake out of pan and onto a cutting board. Cut into equal-sized bars and garnish with raspberries or lemon peel, if desired. Refrigerate leftover bars in resealable container up to 5days, or freeze up to 1 month.
GRANDMA’S LEMON MERINGUE PIE
1 c. white sugar, 2 Tbs. flour, 3 Tbs. cornstarch, ¼ tsp. salt, 1 ½ c. water, 2 lemons-zested & juiced, 2 Tbs. butter, 4 egg yolks-beaten, 1 (9-in.) piecrust-baked, 4 egg whites, 6 Tbs. white sugar DIRECTIONS: Preheat oven to 350 degrees. To Make Filling: In medium saucepan, whisk together 1 c. sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in small bowl and gradually whisk in ½ c. of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into bake pie shell. To Make Meringue: In large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. Bake in preheated oven for 10 minutes, or until meringue is golden brown.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
A MEMORABLE MENU - APRIL 2, 2013
SPARKLING FRUIT MOLD
1 (16 oz.) can peaches in light syrup-undrained, 1 (8.25 oz.) can pineapple chunks-undrained, 1 (7 oz.) orange Jell-O, 1 ¼ c. boiling water, ¾ c. ginger ale, 1 c. miniature marshmallows, ½ c. mayonnaise, 1 c. whipping cream-whipped DIRECTIONS: Drain peaches and pineapple into a bowl and reserve syrups; set aside. Dissolve Jell-O with hot water in large bowl; add ginger ale and mix well. Add enough water to reserved syrup to make 1 ¾ cups; stir into gelatin mixture. Refrigerate until partially set, about 1 hour. Fold in fruit and refrigerate until firm, 2-3 hours. Meanwhile, in a medium bowl, fold together marshmallows and mayonnaise. Add whipped cream and blend well; refrigerate. To serve, garnish fruit mold with marshmallow mixture.
ORANGE-SPICED GLAZED CARROTS
1 lb. fresh baby carrots, ½ c. orange marmalade, 2 Tbs. butter, 2 tsp. Dijon mustard, ½ tsp. grated fresh ginger DIRECTIONS: Heat 1 inch lightly salted water in 2 qt. saucepan over high heat to a boil; add carrots. Return to a boil Reduce heat to low. Cover and simmer for 10-12 minutes or until crisp-tender. Drain well; return carrots to pan. Stir in marmalade, butter, mustard and ginger. Simmer, uncovered over medium heat 3 minutes or until carrots are glazed stirring occasionally. *At this point, carrots may be transferred to a microwaveable-safe casserole dish with a cover. Cover and refrigerate up to 8 hours before serving. To reheat, microwave on HIGH 4-5 minutes or until hot.
CROCKPOT SCALLOPED CORN
3 large eggs, 1 cup half & half, 1 Tbs. sugar, ¼ tsp. salt, ¼ tsp. pepper, 3-4 tablespoons minced onion, 2 c. frozen corn-thawed, 1 c. coarsely crushed cracker crumbs DIRECTIONS: With a whisk mix milk and eggs together. Mix in remaining ingredients. Spray inside of crockpot. Pour corn mixture into crockpot cover and cook on HIGH for 2 ½ hrs. or until knife inserted in center comes out clean.
SUNDAY PORK ROAST
4 Tbs. flour-divided, 1 tsp. salt, 1 tsp. pepper, 1 bay leaf-finely crushed, ½ tsp. dried thyme, 1 bone-in pork loin roast (4-5 lbs.), 2 medium onions-chopped, 2 medium carrots-chopped, 1 celery rib-chopped, 2 1/3 c. cold water-divided, 1/3 c. packed brown sugar DIRECTIONS: Combine 2 tablespoons flour, salt, pepper, bay leaf and thyme; rub over entire roast. Place roast with fat side up in a shallow roasting pan. Arrange vegetables around the roast. Pour 2 cups cold water into pan. Bake, uncovered at 325° for 1-1/2 hours, basting with pan juices every 30 minutes. Sprinkle with brown sugar. Bake 30 minutes longer or until meat thermometer reads 160°. Remove roast to a serving platter; keep warm. Strain pan drippings, reserving the broth; discard vegetables. Add water to the broth to measure 1 2/3 cups. Return to pan. Combine remaining flour and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Serve with roast.
QUICK PEACH COBBLER
1 ¼ sticks butter, 2 c. Bisquick, cinnamon to taste, nutmeg to taste, 1 ½ c. sugar, 2 (29 oz.) cans sliced peaches-drained-reserve 1 can juice, 2/3 c. milk DIRECTIONS: Melt butter in 9x13” baking dish. Mix Bisquick, sugar, cinnamon, nutmeg and milk. Pour over butter. Drain peaches, save juice from 1 can. Spread peaches over batter. Pour juice from 1 can over all. Bake @ 350° for 1 hour. Serve with ice cream.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
FROZEN FOOD MONTH - MARCH 5, 2013
SPINACH AND ARTICHOKE DIP
1 stick butter, 1 white onion-finely chopped, 2 (10 oz.) boxes frozen chopped spinach, 1 (14 oz.) can artichoke hearts, cut into eighths, ¾ c. Parmesan cheese, 8 oz. cream cheese-softened, 8 oz. sour cream, 8 oz. Monterey Jack cheese-grated, salt & pepper, red pepper flakes DIRECTIONS: In skillet, sauté onions in butter until soft. Cook spinach according to package directions and drain well. Add cream cheese to onions and stir until melted. Add sour cream, artichokes, spinach, Parmesan cheese and half Monterey Jack cheese. Season with salt, pepper and red pepper flakes to taste. Top with other half of Monterey Jack cheese. Microwave until hot and cheese has melted and browned slightly. Serve with chips.
FROZEN ORANGE STUFF
1 (16 oz.) can frozen orange juice, ¾ c. water, 6 bananas, 1 (15 oz.) can apricots, 1 (11 oz.) can crushed pineapple-drained DIRECTIONS: Put frozen orange juice and 3/4 c. water in blender. Add apricots and 2 sliced bananas and blend. Add 4 chopped bananas, pineapple and stir. Pour mixture into an 8x11” pan. Cover with foil and freeze. Serve as a frozen salad. Only 74 calories and good for you!
MAMA’S BREAKFAST POTATOES
1 (24 oz.) pkg. frozen shredded hash brown potatoes-thawed, ¼ c. butter, salt & pepper to taste, 1 lb. bulk sausage, 1-2 c. cheddar cheese-shredded DIRECTIONS:Grease 9x13” baking dish. Put thawed potatoes in bottom of casserole. Distribute pats of butter evenly over potatoes, then salt and pepper. Brown the sausage and drain well. Sprinkle sausage over the potatoes and top with cheese. Cover with foil and bake @ 350° 30 minutes until warmed through and cheese is melted.
LEMON PULL APARTS
12 frozen dinner rolls-thawed-bit still cold, 2 lemon rinds-grated (yellow part, only), ½ c. sugar, ¼ c. melted butterCITRUS GLAZE: 1 c. powdered sugar, 1 Tbs. melted butter, 2 Tbs. fresh lemon juice DIRECTIONS: Mix grated rind with sugar. Cut rolls in half and place in a 9x13” baking pan sprayed with cooking spray. Drizzle ¼ c. melted butter over rolls. Sprinkle with lemon rind/sugar mixture, reserving ½ of mixture to sprinkle on just before baking. Cover with sprayed plastic wrap. Let rise double in bulk. Remove wrap. Sprinkle on remaining mixture. Bake at 350° for 20-25 minutes. Remove immediately from the pan.
CHICKEN BROCCOLI CASSEROLE
2 (10 oz.) pkgs. frozen-chopped broccoli, 4-5 c. cooked chicken-chopped, 2/3 c. mayonnaise, ½ c. evaporated milk, 1 Tbs. lemon juice, 1 ½ tsp. curry powder, 1 c. bread crumbs, 1 ½ c. sharp cheddar cheese-shredded, paprika DIRECTIONS: Cook and drain broccoli. Place in a greased 2-qt. casserole. Top with chicken. Combine mayonnaise, evaporated milk, lemon juice, curry powder and cheese. Spoon over chicken. Top with crumbs and sprinkle with paprika. Bake at 350° for 30 minutes. Can be made ahead and refrigerated, bring to room temperature before baking.
6 Tbs. butter-melted, 11 oz. box vanillas wafers-crushed, ½ gallon vanilla ice cream-softened, 18 oz. jar apricot preserves, ¼ c. orange liqueur, ½ c. coconut, ½ c. sliced almonds-toasted DIRECTIONS: Melt butter; mix with crushed vanilla wafers. Press in 9x13” pan. Mix apricot preserves and liqueur. Set aside. Layer ½ of the ice cream over crumb crust, top with half of preserves mixture and then repeat. Top with coconut and sliced almonds, press into preserves. Freeze.
FEBRUARY 2013 FOOD OBSERVANCES -FEBRUARY 19, 2013
NATIONAL CHERRY MONTH-CHERRY ALMOND TEA RING
FILLING: ½ c. sugar, 3 Tbs. cornstarch, 1 (16.5 oz.) can Bing or royal Anne Cherries-drained-reserving juice DIRECTIONS: Combine sugar and cornstarch in small pan. Gradually add reserved cherry juice. Cook and stir over medium heat until thickened. Add reserved cherries. Let stand until cool. TEA RING: 1 (16 oz.) loaf frozen bread dough, 2 Tbs. butter GLAZE: 1 c. sifted powdered sugar, 2 Tbs. milk, 1 tsp. almond extract. Mix well. TOPPING: ¼ c. sliced almonds DIRECTIONS: Stretch and roll out thawed bread dough into a 15x9” rectangle on a lightly floured surface. Spread butter or margarine over dough. Spread filling down the center of dough. Beginning at 15-inch side, fold over and pinch edges. Stretch roll to make even. Pinch edge of dough into roll to seal well. Place dough, with sealed edge down on a greased pizza pan and shape into a ring. With scissors, snip almost to center at 1” intervals along outside edge. Twist and turn each section on its side. Let rise until double in size, 35-45 minutes. Bake 25 minutes @ 375°. If it browns too quickly, cover loosely with foil. Cool on baking rack. Drizzle with glaze and sprinkle with sliced almonds
NATIONAL POTATO LOVERS MONTH-BACON-CHEESE STUFFED POTATOES
5 (5 oz.) baking potatoes-well scrubbed, 8 slices bacon-cut into ¼” strips, ¾ c. shredded Monterey Jack cheese, 1 c. sour cream, 1 tsp. salt, ¼ tsp., ea., black pepper & paprika, fresh chive pieces or sliced green onions for garnish DIRECTIONS: Preheat oven to 425°. Place the potatoes on the oven rack. Bake for 1 hour, or until the skins are crisp and potatoes are soft. Reduce oven temperature to 350°. Meanwhile, fry bacon in skillet until crisp; drain. Cut a large X in top of each potato. Using a kitchen towel to protect your hands, press the potatoes to open the cuts in the top. With spoon carefully scoop the potato flesh into a large bowl. Reserve 4 potato skins; discard the 5th. Using electric mixer, whip the potato flesh until just smooth. Stir in all but 2 tablespoons of the bacon, along with ½ c. of the cheese, sour cream, salt & pepper. Mound the filling into the 4 potato skins. Top with remaining ¼ c. cheese and remaining 2 tablespoons bacon. Sprinkle with paprika. Bake the potatoes for 20 minutes or until the filling is heated through and the cheese is melted. Top with optional chives or green onions.
IMPOSSIBLY EASY BREAKFAST BAKE
2 pkgs. (12 oz.) each bulk pork sausage, 1 medium bell pepper-chopped (1 c.) ½ c. chopped onion, 3 c. frozen hash brown potatoes, 2 c. shredded Cheddar cheese, 1 c. Bisquick, 2 c. milk, ¼ tsp. pepper, 4 eggs DIRECTIONS: Heat oven to 400°. Grease 9x13” baking dish. Cook sausage, bell pepper and onion in skillet over medium heat occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 ½ c. of the cheese in baking dish. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish. Bake uncovered 40-45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1-2 minutes longer or just until cheese is melted. Cool 5 minutes.
NATIONAL CHOCOLATE MONTH-DEATH BY CHOCOLATE
1 family-size box brownie mix, ½ c. Kahlua, 2 (3.5 oz.) boxes chocolate mousse mix, 8 (1.4 oz.) butter toffee bars (Heath or Skor), 1 (12 oz.) Cool Whip DIRECTIONS: Bake brownies according to package directions. Let cool. Poke holes throughout brownies using a wooden pickand pour Kahlua. Set aside. Whip chocolate mousse mix according to package directions. Break up candy bars into small pieces. Break up half the brownies and place in the bottom of a trifle dish. Next, cover brownies with half the candy bar pieces, followed by half the chocolate mousse. Layer half the Cool Whip on top of chocolate mousse. Continue layering with remaining ingredients.. Garnish with cherries & mint leaves, if desired.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
POTATO LOVERS MONTH - FEBRUARY 5, 2013
CHEESE AND BACON POTATO ROUNDS
4 baking potatoes-cut into ½ inch slices, ¼ c. melted butter, 8 slices bacon-cooked & crumbled, 8 oz. shredded Cheddar cheese, ½ c. chopped green onions DIRECTIONS: Preheat oven to 400°. Brush both side of potato slices with butter; place them on ungreased cookie sheet. Bake in preheated oven for 30-40 minutes or until lightly browned on both sides, turning once. When potatoes are ready, top with bacon, cheese and green onion; continue baking until the cheese has melted.
5 potatoes, peeled and shredded, 2 eggs-beaten, 1 onion-finely chopped, 3 Tbs. flour, salt & pepper to taste, 3 Tbs. oil DIRECTIONS: In large bowl, stir together potatoes, eggs, onion, flour, salt and pepper. In large skillet, heat oil over medium high heat. Drop large spoonfuls of the potato batter into the skillet and flatten cakes slightly with a spatula. Cook for about 4 minutes on each side, until golden brown. Serve immediately.
OLD FASHIONED POTATO SALAD
5 potatoes, 3 eggs, 1 c. chopped celery, ½ c. chopped onion, ½ c. sweet pickle relish, ¼ tsp. garlic salt, ¼ tsp. celery salt, 1 Tbs. prepared mustard, black pepper to taste, ¼ c. mayonnaise DIRECTIONS: Bring large pot of salted water to a boil. Add potatoes and cook till tender, but still firm. Drain, cool. Peel and chop. Make the hard-boiled eggs; cool, peel and chop. In large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
COMPANY POTATO CASSEROLE
5 c. cooked, cubed, peeled potatoes, 1 ½ c. sour cream, 1 ¼ c. shredded Swiss cheese-divided, ½ c. shredded carrot, ¼ c. chopped onion, 2 Tbs. minced fresh parsley, 1 tsp. salt, ½ tsp. dill weed, ¼ tsp. pepper, ¼ tsp. paprika DIRECTIONS: In a bowl, combine the potatoes, sour cream 1 c. of cheese, carrot, onion, parsley, salt, dill and pepper. Transfer to greased 8-in. square baking dish. Sprinkle with the paprika and remaining cheese. Bake, uncovered at 350° for 25-35 minutes or until bubbly.
CHEESY POTATO SOUP
1 medium onion-chopped, 2 Tbs. butter, 6 medium potatoes-peeled and cubed, 5 c. water, 2 c. milk,can cream of chicken soup-undiluted, ½ tsp. garlic salt, 1/8 tsp. pepper, 12 oz. Velveeta cubed DIRECTIONS: In large saucepan or soup kettle, sauté onion in butter. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Stir in the milk, soup, garlic salt and pepper; heat through. Add cheese; stir until cheese is melted. Yields 10 servings
BUBBLING BLUEBERRY COBBLER
2 (12 oz.)pkgs. Frozen blueberries-thawed, 2/3 c. sugar-divided, 1 ¾ c. flour-divided, ¼ c. orange juice, ½ c. heavy cream, ¼ c. butter-softened, 2 tsp. baking powder, ½ tsp. salt DIRECTIONS: Preheat oven to 400°. Coat 9x13” baking dish with nonstick cooking spray. In large bowl, combine blueberries, 1/3 c. sugar, ¼ c. flour, and the orange juice; mix well then pour into baking dish. In medium bowl, combine the remaining 1 ½ c. flour and 1/3 c. sugar, the cream, butter, baking powder and salt; mix until crumbly. Sprinkle over the blueberries. Bake for 30-35 minutes or until mixture is bubbly and the top is golden.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
SUPER BOWL PARTY RECIPES - JANUARY 28, 2013
EASY APPETIZER BITES
1 pkg. (9 oz.) variety-pack ham and turkey slices, 8 Claussen Kosher Dill Sandwich Slices-cut in half lengthwise, 1 (8 oz.) tub Philadelphia Garden Vegetable Cream Cheese Spread DIRECTIONS: Pat meat and pickle slices dry with paper towels. Spread each meat slice with about 1 Tbs. cream cheese spread. Top each with 1 pickle piece; roll up. Refrigerate 1 hour or overnight. Cut each meat roll into 4 pieces to serve.
NACHOS WITH CHEESE SAUCE
1 lb. Velveeta cheese, 1 (10 oz.) jar of salsa, 1 (4 oz.) can chopped green chilies-drained, 1 bag of bite-size nacho chips DIRECTIONS: Cut the Velveeta cheese into 1-inch cubes and place in microwave safe container; cook on HIGH 2-4 minutes or until the cheese totally melts. Add the chilies and salsa to the melted cheese; cook for additional 1 minute. Stir well. Place ½ to ¾ bag of chips on large platter. Pour the hot cheese mixture over chips; serve warm.
FAVORITE HAMBURGER BITES
1 lb. ground beef, 1 pkg. dry onion soup mix, ½ c. dried minced onion, ¾ c. mayonnaise, 1 c. shredded Cheddar cheese, 2 (8 oz.) pkgs. dinner rolls, 1 (16 oz.) jar dill pickle slices-drained DIRECTIONS: Preheat oven to 350°. Line a medium baking sheet with aluminum foil. In skillet over medium high heat, stir together beef, soup mix and dried onion. Cook mixture until evenly browned. Remove from heat; drain. Stir in mayonnaise and Cheddar cheese. Slice tops off dinner rolls. Arrange rolls on the baking sheet. Spoon some of the ground beef mixture onto each roll Garnish with pickle slices. Place tops back on rolls. Tightly wrap the baking sheet with aluminum foil. Bake in the preheated oven 20 minutes.
BUFFALO CHICKEN DIP
2 (10 oz.) cans chunk chicken-drained, 16 oz. cold cream cheese-cubed, 1 c. Ranch salad dressing, ¾ c. pepper sauce such as Franks Red Hot Sauce, 1 ½ c. shredded Cheddar cheese, 1 bunch celery-cleaned and cut into 4” pieces, 1 box chicken-flavored crackers DIRECTIONS: Heat chicken and hot sauce in skillet over medium heat, until heated through. Stir in cream cheese and dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese and transfer to a slow cooker. Sprinkle the remaining cheese over the top, cover and cook on LOW setting until hot and bubbly. Serve with celery sticks and crackers. This tangy, creamy dip tastes just like buffalo chicken wings. Best served hot with crackers and celery sticks.
PECAN TURTLE BARS
1 ½ c. flour, 1 ½ c. brown sugar, ½ c. butter-softened, 1 c. pecan halves, 2/3 c. butter, 1 c. milk chocolate chips DIRECTIONS: Combine flour, 1 c. brown sugar and butter in large mixing bowl; beat atmedium speed 2-3 minutes or until crumbs form. Pat mixture evenly onto bottom of ungreased 9x13” baking pan. Sprinkle pecans evenly over crumb mixture. Combine 2/3 c. butter and remaining ½ c. brown sugar in small saucepan. Cook and stir over medium heat until entire surface is bubbly. Cook and stir ½ to 1 minute more. Pour into pan, spreading evenly over crust. Bake @ 350° for 18-20 minutes or until entire surface is bubbly. Remove from oven; immediately sprinkle with chocolate pieces. Let stand 2-3 minutes to allow chocolate to melt; use knife to swirl chocolate slightly. Cool completely in pan on wire rack. Use sharp knife to cut into bars.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCE
COMFORTING CASSEROLES - JANUARY 22, 2013
1 lb. lean ground beef, 1 (32 oz.) jar spaghetti sauce, 32 oz. container cottage cheese, 3 c. shredded mozzarella cheese, 2 eggs, ½ c. grated Parmesan cheese, 2 tsp. dried parsley, salt & pepper to taste, 9 lasagna noodles, ½ c. water DIRECTIONS: In large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes. In large bowl, mix together the cottage cheese, 2 c. of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt & pepper. To assemble: in the bottom of a 9x13” baking dish evenly spread ¾ c. of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 ¾ c. of the cheese mixture and ¼ c. sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add ½ c. water to the edges of the pan. Cover with aluminum foil. Bake in preheated 350° oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.
HOMEMADE MACARONI AND CHEESE
4 Tbs. butter, 3 Tbs. flour, 1 tsp. salt, 2 tsp. ground mustard, ½ tsp. pepper, 3 c. 2% low-fat milk, 1 c. heavy cream,1½ c. shredded cheddar cheese, 1 c. grated Parmesan cheese or Parmesan-Romano mix, 4 oz. cream cheese-softened, 16 oz. elbow macaroni-fully cooked (large style), ½ c. seasoned bread crumbs DIRECTIONS: Preheat oven to 350°. Melt butter in large saucepan over medium-high heat. Stir in flour, salt, dry mustard and pepper until smooth. Gradually stir in milk and heavy cream, stirring continuously until thickened, about 10 minutes. Remove from heat. Stir in cheeses a little at a time and mix until smooth and cheese has melted. In large bowl, pour cheese mixture over macaroni, mixing well. Place mixture into a greased 9x13” baking pan. Sprinkle seasoned bread crumbs on top. Bake for 25-30 minutes SUGGESTION: Purchase block cheese and grate/shred them for the most flavorful mac & cheese.
LINGUINE WITH HAM & SWISS CHEESE
8 oz. uncooked linguine-broken in half, 2 c. cubed fully cooked lean ham, 1 ¾ c. shredded Swiss cheese-divided, 1 can reduced-fat cream of mushroom soup-undiluted, 1 c. reduced fat sour cream, 1 medium onion-chopped, 1 small green pepper-finely diced DIRECTIONS: Cook linguine according to package directions. Meanwhile, in a bowl, combine ham, 1 ½ c. cheese, soup, sour cream, onion and green pepper. Drain pasta; add to ham mixture and stir to coat. Transfer to 9x13” baking dish coated with cooking spray. Cover & bake @ 350° for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted.
BEANS AND FRANKS BAKE
2 pkgs. (8 ½ oz., each) corn bread/muffin mix, 1 can (28 oz.) baked beans, 4 hot dogs-halved and sliced, ½ lb. bacon-cooked & crumbled, 1 c. ketchup, ½ c. packed brown sugar, ½ c. chopped onion, 2 c. (8 oz.) shredded part-skim mozzarella cheese DIRECTIONS: Prepare corn bread according to package directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar and onion. Transfer to two greased 8-inch square baking dishes. Sprinkle with cheese; top with corn bread batter. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered at 350° for 40-45 minutes or until checks done using a toothpick inserted near the center comes clean.TO USE FROZEN CASSEROLE: Remove from freezer 30 minutes before baking. Cover & bake @ 350° for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through.
2 large boxes instant vanilla or banana pudding mix, 3-6 bananas, 12 oz. Cool Whip, 2 ½ c. milk, 1 can sweetened condensed milk, 1 box vanilla wafers DIRECTIONS: Blend thoroughly the vanilla pudding mix, milk, sweetened condensed milk and ½ of the Cool Whip. Layer the vanilla wafers evenly on the bottom of dessert dish and then add pudding and continue layering cookies and pudding. Add the other half Cool Whip as a topping.
NATIONAL SOUP MONTH - JANUARY 15, 2013
1 lb. ground beef, ¾ c. shredded carrots, ¾ c. diced celery, 1 tsp. basil, 1 tsp. dried parsley flakes, 4 Tbs. butter-divided, 3 c. chicken broth, 4 c. peeled-diced potatoes, ¾ c. flour, 8 oz. Velveeta cheese, 1 ½ c. milk, ¾ tsp. salt, ¼ tsp. pepper, ¼ c. sour cream DIRECTIONS: Brown beef, drain and set aside. Saute onion, carrots, celery and parsley in 1 tbs. butter until tender. Add chicken broth, potatoes and beef-bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender. In small skillet, melt remaining butter, add flour and cook & stir until bubbly. Add to soup. Bring to a boil and reduce heat to low. Add cheese, milk, salt and pepper. Stir until cheese iust melted. Remove from heat and blend in the sour cream.
MOM’S SPECIAL CHICKEN SOUP
1 broiler-fryer chicken (3 ½ to 4 lbs.), 3 qts. water, 1 medium onion-quartered, 4 celery ribs, 2 chicken bouillon cubes, 2 parsley sprigs, 1 garlic clove, 2 ½ tsp. salt-optional, ½ c. thinly sliced carrots, ½ c. chopped fresh parsley, 3 c. cooked rice DIRECTIONS: Place chicken and water in large kettle or Dutch oven; bring to a boil. Reduce heat; add onion, celery, bouillon, parsley sprigs, garlic and salt, if desired. Cover and simmer until the chicken is tender, about 1 hour. Remove chicken; allow to cool. Strain and reserve broth; discard vegetables. Add carrots to broth and simmer until tender;about 15 minutes.. Debone chicken; cut into cubes. Add chicken and chopped parsley to broth; heat through. Ladle into bowls; add rice to each bowl.
GRANDMA’S OLD FASHIONED CHILI MAC
1 c. elbow macaroni, 1 lb. ground beef, 1 small onion, chopped, 1 c. chopped celery, ½ large green bell pepper-chopped, 1 (15 oz.) can kidney beans-drained, 2 cans tomato soup, 2 cans diced tomatoes, 1/8 c. brown sugar, salt & pepper to taste DIRECTIONS: Bring a pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain. In small saucepan, simmer celery and green pepper with water to cover until tender; drain. Place ground beef in large heavy skillet over medium heat. Cook until evenly browned. Add onion, and cook until tender. Drain excess fat. Add celery and green pepper. Stir in kidney beans, tomato soup, diced tomatoes and brown sugar. Season with salt & pepper and stir in macaroni.
NEW ENGLAND CORN CHOWDER
1 c. chopped celery, ½ c. chopped onion, 2 slices bacon-chopped, 2 cans whole –kernel corn-drained, 2 cans cream-style corn, 4 c. milk, 3 ½ c. chicken broth (2 -14 oz. cans), 1 c. whipping cream, 3-4 dashes bottled hot pepper sauce, 4 c. cubed potatoes, ¼ c. butter-softened, ¼ c. flour, ¼ c. snipped fresh parsley, salt & pepper DIRECTIONS: In a 6-8 qt. Dutch oven cook celery, onion and bacon over medium heat for 10-15 minutes or until vegetables are tender, stirring occasionally. Add whole-kernel corn, cream-style corn milk, stock, cream and hot pepper sauce. Bring to boiling; reduce heat. Simmer, cover for 30 minutes. Add potatoes; return to boiling. Reduce heat; simmer, covered about 15 minutes more or until potatoes are tender. Meanwhile in a small bowl stir together butter and flour until smooth. Add flour mixture to corn mixture. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in parsley and season to taste with salt & pepper. NOTE: This can be prepared a day ahead. Chill, then reheat before serving. For a thicker chowder, increase butter and flour.
11 graham crackers-crushed, ½ c. powdered sugar, ¼ c. butter-melted, 2 eggs, ½ c. sugar, 1 (8 oz.) pkg. cream cheese-softened, 1 can blueberry pie mix, 1 tsp. lemon juice DIRECTIONS: Mix together crackers, butter and powdered sugar. Pat in greased 9x13” baking pan. Beat together eggs, sugar and cream cheese until smooth. Spread on top of crumb crust and bake for 20 minutes @ 350°. Cool thoroughly. Mix blueberry pie mix and lemon juice; spread on crust. Refrigerate 8 hours. Cover with whipped cream and serve.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
MEMORABLE MENU - JANUARY 8, 2013
BACON CHICKEN ROLL-UPS
12 bacon strips, 6 boneless skinless chicken breast halves (4 oz. ea.), 1 (8 oz.) pkg. cream cheese, 1 medium sweet onion-halved and cut into slices, dash salt & pepper DIRECTIONS: In large skillet, cook bacon until cooked but not crisp. Remove to paper towels to drain. Meanwhile, flatten chicken to 1/8 in. thickness. Spread cream cheese down the center of each chicken breast; top with onion. Roll up from a long side; tuck ends in. Sprinkle with salt & pepper. Wrap two bacon strips around each piece of chicken; secure with toothpicks. Place in greased 9x13” baking dish. Bake @ 350° for 35-40 minutes or until juices run clear.
1 large can of fruit cocktail (do not drain), 1 large can of pineapple chunks (drain), 2 small cans of mandarin oranges (drain), 1 large pkg. of instant vanilla pudding, 1 (8 oz.) Cool Whip DIRECTIONS: Sprinkle the pudding over fruit cocktail, stir until the pudding dissolves. Add pineapple chunks and oranges. Mix well. Fold in Cool Whip and chill before serving.
BAKED POTATO FRIES
2 large baking potatoes, ¼ c. parmesan cheese-grated, ¼ tsp. paprika, salt & pepper to taste DIRECTIONS: Preheat oven to 450°. Lightly spray large baking sheet with cooking spray. Cut the potatoes into long thin wedges. Spray the potatoes lightly with cooking spray and place them in a plastic bag. Add the cheese, salt, pepper and paprika to the bag. Close the bag and shake well to evenly coat the potato wedges with the seasonings and cheese. Arrange the potatoes on the baking sheet in a single layer. Bake for 25-30 minutes, stirring once.
¼ c. butter, ¾ c. chicken broth, 2 tsp. sugar, 1/8 tsp. pepper, 14 medium carrots, cut into ¼-in. slices, 3 Tbs. minced fresh parsley, 2 tsp. lemon juice DIRECTIONS: In a large saucepan, melt butter. Stir in the broth, sugar, salt & pepper; bring to a boil. Add carrots. Return to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender. Stir in parsley and lemon juice.
4 c. Bisquick, 8 oz. sour cream, ¾ c. 7-Up, 1 stick melted butter DIRECTIONS: Mix all. Pour batter on floured surface. Knead (pat) lightly with flour til no longer sticky. Cut1” thick biscuits. Place on well- greased baking sheet . Bake 400° for 15 minutes or until lightly brown.
BERRY BEST UPSIDE DOWN CAKE
1/3 c. butter, ½ c. sugar, 12 oz. bag mixed frozen berries-thawed-drained, 1 1/3 c. flour, 1 c. sugar, 2/3 c. milk, 1 tsp. baking powder, 1 tsp. vanilla, ½ tsp. salt, 1 egg DIRECTIONS: Heat oven to 350°. In 9” square pan, heat butter in oven about 2 minutes or until melted. Sprinkle ½ c. sugar evenly over butter. Spoon berries evenly over sugar mixture. In medium bowl, beat remaining ingredients with an electric mixer on low 30 seconds. Beat on medium speed 2 minutes. Pour batter over berries. Bake about 50 minutes or until tests done. Immediately invert onto heat-proof plate. Leave pan in place a few minutes.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
CHRISTMAS HOLIDAY RECIPES - DECEMBER 18, 2012
HOLIDAY SLUSH PUNCH
2 ½ c. sugar, 6 c. water, 2 (3 oz.) pkgs. Strawberry Jell-O, 1 (46 oz.) can pineapple juice, 2/3 c. lemon juice, 1 qt. orange juice, 2 liters lemon-lime carbonated beverage DIRECTIONS: In large pot, boil sugar, water and Jell-O for 3 minutes. Stir in pineapple juice, lemon juice and orange juice; mix well. Divide mixture in half and freeze in separate containers. When ready to serve, place frozen containers in a punch bowl, stir in lemon-lime beverage and stir until slushy.
FROZEN CHRISTMAS CHERRY SALAD
1 pkg. (8 oz.) cream cheese-softened, 1 (8 oz.) carton Cool Whip, 1 can cherry pie filling, 2 cans (11 oz.) mandarin oranges-drained, Maraschino cherries and orange wedges-optional DIRECTIONS: In mixing bowl, combine cream cheese and Cool Whip. Stir in pie filling. Set aside ¼ cup oranges for garnish. Fold remaining oranges into cream cheese mixture. Transfer to 9-in.x5-in.x3-in. loaf pan. Cover and freeze overnight. Remove from the freezer 15 minutes before cutting. Garnish with reserved mandarin oranges and cherries and oranges, if desired. Yield 12 servings
CHRISTMAS MORNING CASSEROLE
2 c. diced ham, 1 bag frozen hash browns, 1 c. cheddar cheese-shredded, 1 c. grated smoked gouda or may substitute cheddar, ½ c. green onion-chopped, 5 eggs, 1 c. milk, ½ c. sour cream, ½ tsp. pepper, ¼ tsp. salt, ¾ c. butter-melted DIRECTIONS: Preheat oven to 350 degrees. In a casserole dish layer hash browns, ham and cheese until gone. In a medium mixing bowl, whisk together green onion, eggs, milk, sour cream, pepper, salt and butter. Pour mixture over casserole and bake an hour.
CHRISTMAS RED CURRANT GLAZED HAM
1 (8-10 lb.) fully cooked brine-cured ham on the bone or boneless, 1 c. pineapple juice, 1 c. red currant jelly, 2 Tbs. brown sugar, 2 Tbs. dry mustard, 1 Tbs. cider vinegar, whole cloves DIRECTIONS: Preheat the oven to 350 degrees. Place the ham and pineapple juice in a roasting pan. Cover the pan tightly with foil. Bake for 22 minutes per pound or until a meat thermometer inserted in the center of the ham registers 135 to 140 degrees. Meanwhile, in a small saucepan, stir the jelly, sugar and mustard over medium heat until smooth. Remove from the heat and add the vinegar. Score a diamond pattern on the ham; insert cloves into diamonds. Spoon over or brush with 1/3 of the glaze. Bake ham for 30 minutes more, brushing occasionally with glaze. Place the ham on a platter. Cover loosely with foil. Let sit for at least 30 minutes. Slice the ham. In the small saucepan, boil the ham cooking juices to reduce by 1/3; serve with the ham.
CHRISTMAS RED VELVET CUPCAKES
2 ½ c. flour, ½ c. cocoa, 1 tsp. baking soda, ½ tsp. salt, 1 c. butter, 2 c. sugar, 4 eggs, 1 c. sour cream, ½ c. milk, 1 bottle red food coloring, 2 tsp. vanilla, vanilla cream cheese frosting DIRECTIONS:Mix flour, cocoa, baking soda and salt. Beat butter and sugar in large bowl with mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed just until blended. Spoon batter into paper-lined muffin cups, filling each cup 2/3 full. Bake in preheated 350 degree oven 20-25 minutes. Cool in pans 5 minutes. Remove from pans; cool completely. Frost.
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CHRISTMAS DINNER RECIPES - DECEMBER 11, 2012
FEATURED RECIPES FROM THE BARRONCOUNTYWISCONSINFARM TECHNOLOGY DAYS COOKBOOK
4 c. apple cider, ½ c. rum, 1 Tbs. orange liqueur, ¼ tsp. coves, pinch of salt, ½ lemon-sliced, ½ c. brown sugar, ¼ c. brandy, ½ tsp. cinnamon, ¼ tsp. allspice, ½ orange-sliced, nutmeg DIRECTIONS: Bring cider to a boil. Add brown sugar. Stir until dissolved. Add all other ingredients. Heat for 2 minutes. Serve with nutmeg.
PAPER CUP FROZEN SALAD
2 c. sour cream, ½ c. sugar, 8 oz. can crushed pineapple-drained, 4 drops red food coloring, 16 oz. can of Bing cherries-drained, 2 Tbs. lemon juice, 1/8 tsp. salt, 1 banana-diced, ¼ c. chopped pecans, salad greens DIRECTIONS: Combine sour cream, lemon juice, sugar, crushed pineapple, salt, banana, and food coloring. Fold in nuts and Bing cherries. Spoon into large size muffin cups which have been placed in muffin tins. Cover with plastic wrap and freeze. Remove from freezer 15 minutes before serving. Remove paper and place on plate of salad greens.
1 PKG. LIME Jell-O, 1 pkg. lemon Jell-O, 1 c. mayonnaise, 1 bag miniature marshmallows, 8 oz. pkg. cream cheese, 1 c. crushed pineapple-drained, 1 c. whipping cream, 1 pkg. cherry Jell-O DIRECTIONS: Make lime Jell-O according to pkg. instructions. Pour into large oblong cake pan. Let set until firm. Soften cream cheese. Dissolve lemon Jell-O with 1 c. hot water and add to cream cheese. Then add mayonnaise and pineapple. Whip cream until stiff and fold in marshmallows and then into cheese mixture. Pour over lime Jell-O and let set until firm. Mix cherry Jell-O as directed on package and cool. Pour over firmly set cheese mixture and let set until firm. *Recipe does not specify small or large package of Jell-O. I am going to use the small package and hope for the best.
4-5 c. sliced cooked carrots, 1 stick butter, bread crumbs, ½ grated onion, 8 oz. Velveeta Cheese-cubed DIRECTIONS: Sauté onions in butter. Layer cooked carrots, sautéed onions and cheese in casserole. Sprinkle with bread crumbs. Bake @ 350° for 35 to 40 minutes. May double the recipe for a large group and layer the ingredients in a crock pot. Cook about 3-4 hours; start out on high then turn down to low.
1 lg. head cauliflower-broken into florets, ¼ c. green pepper-diced, 8 oz. jar mushrooms-sliced and drained, ¼ c. butter, 1/3 c. flour, 2 c. milk, 4 oz. Swiss cheese-shredded, 2 Tbs. pimentos-diced, 1 tsp. salt, paprika for garnish DIRECTIONS: In large saucepan, cook cauliflower in small amount of water for 6-7 minutes or until tender; drain well. In medium saucepan, sauté green peppers and mushrooms in butter for 2 minutes. Add flour; gradually stir in milk. Bring to a boil, boil for 2 minutes, and stir in cheese until melted. Add pimentos and salt. Place half of the cauliflower in a greased 2 quart baking dish;’ top with half the sauce. Repeat layers .Bake uncovered @ 325° for 25 minutes or until bubbly. Sprinkle with paprika. Serves 8-10.
CHEESY CHERRY CAKE/HOLIDAY GIFTCAKE
8 oz. pkg. cream cheese-softened, 1 ½ c. sugar, 4 eggs, 1 ½ tsp. baking powder, ½ c. chopped pecans (for batter) 1 c. butter, 1 ½ tsp. vanilla, 2 ¼ c. sifted flour-divided, ¾ c. well drained-chopped maraschino cherries, ½ c. finely chopped pecans DIRECTIONS: In large bowl, thoroughly blend cream cheese, butter, sugar and vanilla. Add eggs one at a time, mixing well after each addition. Sift together 2 c. of the flour with baking powder and add gradually to creamed mixture. Combine remaining flour with cherries and ½ c. nuts; fold into batter. Grease 12-cup Bundt pan and sprinkle with ½ c. finely chopped pecans. Pour batter into prepared pan and bake @ 325° for 60-65 minutes or until cake tests done. Cool in pan 10-15 minutes; turn out on wire rack or serving plate to complete cooling. Top with vanilla glaze. Garnish with cherries and pecans. VANILLA GLAZE: 2 c. softened powdered sugar, 1 tsp. vanilla, 1 Tbs. soft butter, 2-3 Tbs. milk. In small bowl, combine sugar and butter. Add extra, add milk gradually to achieve desired consistency and stir until smooth.
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CHRISTMAS COOKIES – WEEK IIDECEMBER 4, 2012
GINGERBREAD MEN COOKIES
2 c. flour, 2 tsp. ginger, 1 tsp. cinnamon, 1 tsp. baking soda, ¼ tsp. nutmeg, ¼ tsp. salt, ¾ c. butter-softened, ¾ c. firmly packed brown sugar, ½ c. molasses, 1 egg DIRECTIONS: Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk,; wrap in plastic wrap. Refrigerate 4 hours or overnight. Preheat oven to 350°. Roll dough to ¼” thickness on lightly floured work surface. Cut into gingerbread men shapes with 5” cookie cutter. Place 1 inch apart on ungreased baking sheets. Bake 8-10 minutes or until edges of cookies are set and just beginning to brown. Cool on baking sheets 1-2 minutes. Remove to racks to cool completely. Decorate cooled cookies as desired.
CHOCOLATE MINTSANDWICH COOKIES
¾ c. butter-softened, 1 c. sugar, 1 egg, ½ tsp. vanilla, 2 c. flour, ¾ c. cocoa, 1 tsp. baking powder, ½ tsp. soda, ½ tsp. salt, ¼ c. milk FILLING: 3 Tbs. butter-softened, 1 ½ c. powdered sugar, 1 Tbs. milk, ¼ tsp. peppermint extract, 2-3 drops green food coloring-optional DIRECTIONS: In large mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, cocoa, baking powder, soda and salt; add to creamed mixture alternately with milk. Shape into two 10 ½ in. rolls; wrap each in plastic wrap. Refrigerate overnight. Unwrap dough and cut into 1/8” slices. Place 2” apart on lightly greased baking sheets. Bake @ 325° for 9-11 minutes or until edges are set. Remove from racks to cool. Combine the first four filling ingredients; beat until smooth. Add food coloring if desired. Spread on bottom of half of the cookies; top with remaining cookies. Yield: 5 dozen
SWEDISH BUTTER COOKIES
1 c. butter-softened, ½ c. sugar, 1 egg- separated, 1 Tbs. half-and-half cream, 1 tsp. vanilla, 2 c. flour, ½ tsp. baking powder, ½ c. finely chopped pecans, additional chopped pecans, halved red maraschino cherries or red jelly DIRECTIONS: In large mixing bowl, cream butter and sugar. Beat in egg yolk; cream and vanilla. Combine the flour and baking powder; gradually add to creamed mixture. Stir in finely chopped pecans. Roll into ¾” balls. In small bowl, beat egg white. Dip balls in egg white, then roll in chopped pecans. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Top each ball with a cherry half or fill with jelly. Bake @ 350° for 12-15 minutes or until cookies are lightly browned. Carefully remove to wire racks to cool.
PUMPKIN WHITE CHOCOLATE DROPS
2 c. butter-softened, 2 c. sugar, 1 can pumpkins (16 oz.), 2 eggs, 4 c. flour, 2 tsp. pumpkin pie spice, 1 tsp. baking powder, ½ tsp. baking soda, 1 bag (12 oz.) white baking chips, 1 container ready-to-spread cream cheese frosting, ¼ c. brown sugar DIRECTIONS: Preheat oven to 375°. Grease cookie sheets. Beat butter and sugar in large bowl until light and fluffy. Add pumpkin and eggs; beat until smooth. Add flour, pumpkin pie spice, b. powder and b. soda; beat just until well blended. stir in chips. Drop dough by teaspoonful about 2” apart onto cookie sheets. Bake about 16 minutes or until set and bottoms are light brown. Cool 1 minute ; remove cookies to wire racks to cool. Combine frosting and brown sugar in small bowl. Spread on warm cookies. Makes about 6 dozen
FOOLPROOF CHOCOLATE FUDGE
3 c. semi-sweet chocolate chips, 1 can sweetened condensed milk, dash salt, ½ to 1 c. chopped nuts-optional, 1 ½ tsp. vanilla DIRECTIONS: Line 8 or 9-in. square pan with foil, extending foil over edges of pan. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan; Chill 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN& FLOOR DÉCOR, AMUNDSON’S APPLIANCES
CHRISTMAS COOKIES 2012-WEEK INOVEMBER 27, 2012
HOLIDAY CRANBERRY-ORANGE SLICES
1 c. unsalted butter-softened, ½ c. sugar, ½ tsp. salt, 1 egg yolk, 1 tsp. vanilla, 2 ¼ c. flour, ½ c. dried cranberries-finely chopped, ½ c. finely chopped pecans, 2 tsp. finely shredded orange peel DIRECTIONS: In large bowl, beat butter for 30 seconds. Add sugar and salt; beat until combined. Beat in egg yolk and vanilla until combined. Beat in as much of the flour as you can. Stir in any remaining flour. Stir in cranberries, pecans and orange peel. Divide in half. Shape each into 9” long roll. Wrap in plastic or waxed paper. Chill 3 hours or until firm enough to slice. With serrated knife, cut rolls into ¼” slices. Place slices 1 inch apart on ungreased cookie sheet. Bake in 350° oven for 8-10 minutes or until edges are firm and lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool. To Store: Layer between waxed paper in airtight container; cover. Store at room temperature up to 3 days or freeze 1 month.
HOLIDAY SUGAR PLUMS
1 c. butter, ½ c. powdered sugar, 1 ½ tsp. vanilla, 2 ¼ c. flour, ¼ c. quick rolled oats (optional), ¼ tsp. salt, ½ c. finely chopped pecans, 48 Maraschino cherries (about one 16 oz. jar), powdered sugar for finishing DIRECTIONS: Preheat oven to 350°. Drain cherries thoroughly on paper towels; set aside. Put butter and ½ c. powdered sugar in large mixing bowl. Beat3-4 minutes with electric mixer or until well mixed. Stir in vanilla; add flour, oats and salt; mix well. Stir in pecans. Shape about 2 tsp. dough around each cherry. Place on an ungreased cookie sheet about one inch apart. Bake 12-15 minutes or until set but not brown. Roll in powdered sugar while still warm; cool. For a fun presentation, use cherries with stems. Remove stems, bake as directed and then insert stems into cookies while they are still warm, but after rolling in powdered sugar.
PEPPERMINT RICE KRISPIE CANDY
1/3 c. butter, ½ lb. marshmallows, ½ tsp. vanilla, red food coloring, 5-6 c. Rice Krispies, crushed peppermint candy canes DIRECTIONS:Melt butter, marshmallows and vanilla over a double boiler. Add a drop or two of peppermint extract and red food coloring to tint a nice pink color. At this stage, the pink color should not be too delicate because it will not show up at all when the cereal is mixed in. Put Rice Krispies in large buttered bowl. Pour marshmallow mixture over and stir to mix. Add crushed peppermint candy canes and mix in. You may press this mixture into a butter 9x9” pan and cut into bars, or with well-buttered hands shape portions of the mixture into candy cane shapes or pat thin and cut with cookie cutters.
CHRISTMAS BUTTER COOKIES
1 ½ c. powdered sugar, 1 c. butter, 1 egg, 1 ½ tsp. vanilla, 2 ½ c. flour, 1 tsp. soda, 1 tsp. cream of tartar DIRECTIONS: Mix sugar and butter; add egg and vanilla. Mix thoroughly, Mix flour, soda and cream of tartar; blend. Refrigerate for 2-3 hours. Roll a portion of dough into 1/8 inch thickness; cut into desired shapes. Sprinkle on decorations. Place on lightly greased cookie sheets. Bake at 375° for 7-8 minutes.
NOEL COOKIE GEMS
¼ c. butter-softened, ¼ c. shortening, ¾ c. sugar, 1 egg, 1 tsp. vanilla, 2 -2/3 c. flour, ½ tsp. salt, ¼ tsp. baking powder, ¼ tsp. baking soda, ½ c. sour cream, ¾ c. finely chopped nuts, 1/3 c. seedless strawberry jam DIRECTIONS: In large bowl, cream butter, shortening and sugar. Beat in egg and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with sour cream. Mix well. Shape into 1 ¼” balls; roll in nuts. Place 2” apart on greased cookie sheets. Using the end of a wooden spoon handle, make indentation in each ball. Fill with jam. Bake @ 350° for 10-12 minutes or until lightly browned. Remove to wire racks.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN AND FLOOR DÉCOR, AMUNDSON’S APPLIANCES
THANKSGIVING RECIPES 2012 - NOVEMBER 22, 2012
SAGE-RUBBED TURKEY BREAST
1 Tbs. sage-rubbed, 1 ½ tsp. seasoned salt, ½ tsp. pepper, 1 turkey breast-fresh or frozen-thawed (5-6 lbs.), 1 c. water DIRECTIONS: Preheat oven to 350°. Mix sage, seasoned salt and black pepper in bowl. Place turkey breast on rack in foil-lined roasting pan. Spread seasoning mixture over entire surface and under skin of turkey breast. Cover loosely with heavy duty foil. Roast 1 hour. Remove foil. Add water to pan. Roast 1 to 1 ½ hours longer or until internal temperature reaches 170°, basting occasionally with pan juices. Remove turkey breast from oven. Loosely cover with foil. Let stand 15 minutes. Transfer to platter or carving board and slice.
HEARTY HERBED EASY PERFECT TURKEY GRAVY
2 pkgs. McCormick Turkey Gravy Mix, ¼ c. flour, 2 c. water, 1 c. turkey pan drippings or turkey broth, ¼ tsp. poultry seasoning DIRECTIONS: Mix Gravy mix and flour in large saucepan. Gradually stir in water , seasoning and turkey drippings with wire whisk until smooth. Stirring frequently, cook on medium-high heat until gravy comes to a boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing).
WILD RICE STUFFING BAKE
½ c. chopped celery, 1/3 c. chopped onion,3 Tbs. butter, 1 egg, 1 can cream or chicken soup-undiluted, ½ c. chicken broth, 1 Tbs. minced fresh parsley, ½ tsp. poultry seasoning, ¼ tsp. salt, 1/8 tsp. pepper, 3 c. day-old bread cubes, 1-1/2 c. cooked wild rice DIRECTIONS: In skillet, sauté celery and onion in butter until tender. Combine egg, soup, broth, parsley, poultry seasoning, salt and pepper. Add celery mixture, bread cubes and rice; mix well. Spoon into a greased 1 ½ qt. baking dish. Cover and bake @ 350° for 20 minutes. Uncover, bake for 10-15 minutes longer or until set.
MALLOW-TOPPED SWEET POTATOES
6 c. hot mashed sweet potatoes, 1 c. milk, 6 Tbs. butter-softened, ½ c. packed brown sugar, 1 egg, 1 ½ tsp. cinnamon, 1 ½ tsp. vanilla, ¾ tsp. allspice, ½ tsp. salt, ¼ tsp. nutmeg, 18 large marshmallows DIRECTIONS: In large mixing bowl, beat the sweet potatoes, milk, brown sugar, egg, cinnamon, vanilla, allspice, salt and nutmeg until smooth. Transfer to a greased shallow 2 ½ qt. casserole. Bake uncovered at 325° for 40-45 minutes or until heated through. Top with marshmallows. Bake 5-10 minutes longer or until marshmallows just begin to puff and brown.
PUMPKIN PIE BARS
1 box yellow cake mix, ½ c. butter-melted, 4 eggs, 1 (30 oz.) can pumpkin, 1 c. sugar-divided, ½ c. brown sugar, 2/3 c. evaporated milk, 1 ½ tsp. cinnamon, ½ c. chopped nuts, ¼ c. butter-softened DIRECTIONS: Preheat oven to 350°. Grease and flour 9x13” baking pan. Remove 1 cup cake mix; reserve. In small bowl lightly beat 1 egg. In large bowl stir together remaining cake mix, melted butter and the beaten egg. Press into prepared pan. In large bowl, lightly beat remaining 3 eggs. Stir in pumpkin, ½ c. sugar, brown sugar, evaporated milk and cinnamon. Pour over cake mixture in pan. To the 1 c. reserved cake mix, add remaining ½ c. sugar, walnuts and softened butter. Mix until crumbly. Sprinkle over pumpkin mixture. Bake 50-60 minutes. Serve warm or cool.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON APPLIANCE
EVERYTHING PUMPKIN RECIPES - NOVEMBER 13, 2012
SPICED PUMPKIN DIP
A perfect appetizer to serve for any fall or winter gathering and so easy to make! The warmth of pumpkin pie spice and the citrus flavor from orange extract go great with pumpkin.”
8 oz. [kg. cream cheese-softened, 2 c. powdered sugar, 1 (15 oz.) can pumpkin puree, 1 Tbs. pumpkin pie spice, 1 tsp. orange extract, ½ tsp. ginger, gingersnap cookies DIRECTIONS: Blend cream cheese and powdered sugar until smooth; add pumpkin and remaining ingredients and mix well until thoroughly combined. Chill 30 minutes or until ready to serve. Serve with Gingersnap cookies.
OLD-FASHIONED PUMPKIN NUT LOAF
2 c. flour, 2 tsp. pumpkin pie spice, 2 tsp. baking powder, 1 tsp. salt, ½ tsp. baking soda, 2 large eggs, 1 can (15 oz.) pumpkin, ½ c. sugar, ½ c. brown sugar, ½ c. evaporated milk, 1 Tbs. oil, ¼ c. chopped nuts DIRECTIONS: Preheat oven to 350°. Grease 9x5” loaf pan. Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend eggs, pumpkin, sugars, evaporated milk and oil in large mixing bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts. Bake for 60-65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove torack to cool completely.
PUMPKIN CRANBERRY COOKIES
1 c. sugar. ½ c. butter, 1 c. pumpkin, 1 egg, 1 tsp. vanilla, 2 ¼ c. flour, 2 tsp. baking powder, 1 tsp. baking soda, 1 tsp. cinnamon, ½ tsp. salt, 1 ½ c. dried cranberries, ¾ c. chopped walnuts, 1 Tbs. freshly grated orange peel GLAZE: 1 ½ c. powdered sugar, 1-2 Tbs. orange juice DIRECTIONS: Heat oven to 350°. Line cookie sheets with parchment paper or lightly grease; set aside. Combine sugar and butter; beat at medium speed until creamy. Add pumpkin, egg and vanilla; continue beating until well mixed. Combine flour, baking powder, baking soda, cinnamon and salt in medium bowl. Reduce speed to low; add flour mixture to sugar mixture. Beat until well mixed. Stir in cranberries, walnuts and orange peel. Drop dough by teaspoonfuls onto prepared cookie sheets. Bake for 11-13 minutes or until golden brown around edges. Cool 1 minute on cookie sheet; remove to wire rack to cool completely. Combine glaze ingredients. Drizzle glaze over cookies.
SOUR CREAM PUMPKIN BUNDT CAKE
½ c. brown sugar, 1 tsp. cinnamon, ¼ tsp. allspice, 2 tsp. butter, 3 c. flour, 1 Tbs. cinnamon, 2 tsp. soda, 1 tsp. salt, 2 c. sugar, 1 c. butter-softened, 4 large eggs, 1 c. pumpkin, 1 c. sour cream, 2 tsp. vanilla DIRECTIONS: Preheat oven to 350°. Grease and flour 12-cup bundt pan. Prepare the streusel by combining brown sugar, cinnamon and allspice in small bowl. Cut in 2 tsp. butter until mixture is crumbly. Make the batter by combining the flour, cinnamon, baking soda and salt in medium bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract, then mix well. Gradually beat in flour mixture. To assemble: spoon half of batter into prepared pan. Sprinkle streusel over batter, not allowing streusel to touch sides of pan. Top with remaining batter. Make sure the batter layer touches the edge of the pan. Bake for 55 to 60 minutes or until checks done using toothpick test, Cool 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Make the glaze by mixing 1 ½ c. powdered sugar and 2-3 Tbs. orange juice or milk in small bowl and stir until smooth.
DOUBLE LAYER PUMPKIN PIE
1 prepared graham cracker pie crust, 4 oz. cream cheese-softened, 1 Tbs. evaporated milk-chilled, 1 Tbs. sugar, 1 ½ c. Cool Whip-thawed, 1 c. evaporated milk-chilled, 2 pkgs. (3.4 oz., each) vanilla instant pudding and pie filling mix, 1 can (15 oz.) pure pumpkin, 2 tsp. pumpkin pie spice, Cool Whip-optional DIRECTIONS: Combine cream cheese, 1 Tbs. evaporated milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust. Pour 1 c. evaporated milk into bowl. Add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin and pumpkin pie spice with wire whisk until well mixed. Spread over cream cheese layer. Refrigerate for 4 hours or until set. Garnish with whipped topping, if desired.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
PATRIOTIC RECIPES-ELECTION DAYNOVEMBER 6, 2012
¼ c. mayonnaise, ¼ c. sour cream, ¼ c. crumbled blue cheese, 1-1/2 tsp. milk, ½ tsp. salt, ½ tsp. white vinegar, ¼ tsp. garlic powder, ¼ tsp. pepper, ½ tsp. honey mustard, 1/8 tsp. cayenne pepper SALAD: 2 ½ c. uncooked medium tube pasta, 1 garlic clove-minced, ¾ tsp. minced fresh basil, 2 Tbs. olive oil or vegetable oil, 1 ½ c. cauliflowerets. 1 c. cherry tomatoes-halved, 3 green onions-chopped, ¼ c. chopped sweet red pepper, 4 oz. mozzarella cheese-cut into 1-inch strips, 2 Tbs. grated Parmesan cheese DIRECTIONS: In small bowl, combine the first 10 ingredients; set aside. Cook pasta according to package directions; rinse in cold water and drain. Place in large bowl. In a skillet, sauté garlic and basil in oil until garlic is tender. Pour over pasta. Add the vegetables, cheese and dressing; toss to coat. Refrigerate until serving.
LIBERTY SAUERKRAUT SALAD
1 can (14 oz.)sauerkraut-rinsed and drained, 1 medium green pepper-diced, 1 c. diced celery, 1 medium-onion-diced, 2/3 to 1 c. sugar, ½ c. cider vinegar, 1 jar (2 oz.) diced pimientos-drained DIRECTIONS: In a 1 qt. serving bowl, combine all of the ingredients. Cover and refrigerate overnight. Serve with slotted spoon.
THE OBAMA FAMILY’S CHILI RECIPE
1 Tbs. olive oil, 6 slices thick bacon-roughly chopped, 1 large onion-chopped, 1 green pepper-chopped, several cloves garlic-chopped, 1 lb. ground beef or ground turkey, ½ tsp. ground cumin, ¼ tsp. dried oregano, ¼ tsp. turmeric, 4 fresh basil leaves-chopped, 1 Tbs. chili powder, 3 Tbs. red wine vinegar, 1 (14 oz.) can red kidney beans-drained, 7 Roma tomatoes-roughly chopped, shredded cheddar cheese for garnish, sour cream for garnish, Fritos for garnish DIRECTIONS: Heat oil over medium heat in 5 qt. Dutch oven. Cook bacon until crisp, remove with slotted spoon and drain on paper towels. Add onion, bell pepper and garlic to the remaining oil and fat and cook until soft, about 10 minutes. Add ground meat to pot and brown. Add spices and herbs, toss with meat and vegetables, then red wine vinegar and tomatoes. Simmer, stirring occasionally until the tomatoes break down, about 10 minutes. Add kidney beans and cook about 5 minutes more. Serve with white or brown rice, and top with cheese, sour cream and crumbled Fritos corn chips. Serves 4
ANN ROMNEY’S MEATLOAF CAKES
1 ½ lbs. ground beef, 4 slices bread crumbled into small pieces or ¾ c. dried bread crumbs, 1 large egg, ¼ c. chopped onion, ¼ c. lemon juice, 2 tsp. seasoned salt, FOR THE SACUE: ¼ c. ketchup, ¼ c. brown sugar, 1 tsp. dried mustard, ¼ tsp. ground cloves, ¼ tsp. ground allspice DIRECTIONS: For the meatloaf cakes: Heat oven to 350°. In large bowl, combine the beef, breadcrumbs, egg, onion, lemon juice and seasoned salt. Mix lightly but thoroughly and shape into six small loaves. Space evenly on a baking sheet and bake for 15 minutes; meanwhile, prepare the sauce. In small bowl, mix together the ketchup, brown sugar, mustard, cloves and allspice. When the meatloaf cakes have baked for 15 minutes, brush each loaf with sauce and return to oven. Continue to bake until the meatloaf cakes read 165° in the center when tested with instant read thermometer, about 20 more minutes. Yield: 6 small meatloaf cakes
STARS AND STRIPES TORTE
1 pkg. white cake mix, 1 ½ c. cold milk, 1 (3.3 oz.) pkg. instant white chocolate mix, ½ tsp. almond extract, 1 c. heavy whipping cream-whipped, 1- 2/3 c. raspberry pie filling, 1- 2/3 c. blueberry pie filling, fresh blueberries and raspberries-optional DIRECTIONS: Prepare and bake cake according to package directions, using 2 greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire rack to cool completely. In small mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in extract. Cover and refrigerate for 10 minutes. Fold in whipped cream. Split each cake into two horizontal layers. Place bottom layer on cake plate; spread with raspberry pie filling, top with second cake layer; spread with 1- 2/3 c. of pudding mixture. Top with third cake layer; spread with blueberry pie filling. Top with remaining cake layer and pudding mixture. Place blueberries around top edge of cake and form a star with blueberries and raspberries if desired.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSO’S APPLIANCES
GOOD EATS THIS WEEK - OCTOBER 30, 2012
EASY CHICKEN PARMESAN BAKE
4 boneless chicken breast halves, 3 Tbs. melted butter, 1 c. plain dry bread crumbs, ½ tsp. garlic powder, ½ tsp. onion powder, ½ tsp. dried leaf basil, 1 tsp. dried parsley flakes, ½ c. fresh grated Parmesan cheese DIRECTIONS: lightly grease a shallow baking dish. Heat oven to 375°. Put chicken breasts between sheets of plastic wrap and pound lightly to thin and then flatten to an even thickness. Dip chicken pieces in melted butter; sprinkle both sides of chicken pieces with salt and pepper. Combine remaining ingredients in food processor and pulse a few times, until Parmesan cheese is broken into smaller pieces, but still has texture. Pour out onto a sheet of waxed paper or plate. Coat the chicken pieces with the bread crumb mixture and place in the prepared baking dish. Bake for 25 minutes or until chicken is thoroughly cook, turning once halfway through cooking time.
2 (3 oz.) pkgs. Strawberry Jell-O, 1 c. boiling water, 2 (10 oz.) cartons frozen strawberries, 1 c. chopped pecans, 3 medium bananas-sliced, 1 c. crushed pineapple-drained, 1 . sour cream, 1 strawberry-sliced for garnish, 4 slices fresh pineapple for garnish DIRECTIONS: Dissolve the Jell-O with the boiling water. Add the remaining ingredients except the sour cream. Pour half of the mixture in a salad mold; let chill until firm. Cover with a layer of sour cream, then top with the remaining half of the mixture. Refrigerate until firm. Garnish with fresh strawberry and pineapple.
TUNA SALAD FOR SANDWICHES
6-7 oz. white tuna-drained, 1 rib celery-finely chopped, 1 hard-cooked egg-peeled and chopped, 3 Tbs. mayonnaise, 1 Tbs. finely chopped dill pickle, alt & pepper to taste, 1-2 Tbs. grated or finely chopped onion-optional DIRECTIONS: Combine all ingredients, adding salt and pepper to taste. If desired, add a little grated or finely chopped onion. Spread on lettuce-lined toasted bread or fill rolls and garnish with sliced tomato. Serves 3-4.
AUTUMN MAPLE CUTOUT COOKIES
¼ c. butter. 2 ¼ c. flour, ½ sp. baking powder, ½ tsp. cinnamon, ¼ tsp. baking soda, ¼ tsp. salt, 1/8 tsp. nutmeg, 6 Tbs. sugar, 1/2 c. maple syrup, 1 tsp. maple flavoring, 2 large egg whites-divided, 1/3 c. chopped walnuts, 2 Tbs. sugar, cooking spray DIRECTIONS: Melt butter in small saucepan over low heat. Cook until turns amber-colored about 5 minutes, stirring occasionally Transfer butter to small bowl, scraping pan to include milk solids. Cover and cool butter mixture in the refrigerator for 20 minutes or until soft and congealed, but not firm. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour and next 5 ingredients in a bowl, stirring with a whisk. Combined chilled butter mixture and sugar in large bowl; beat at medium speed until blended (about 3 minutes). Add syrup, flavoring and 1 egg white to butter mixture; beat at low speed 2 minutes until blended. Add flour mixture to butter mixture; beat on low speed until blended. Divide dough in half. Shape each portion into a ball; wrap in plastic wrap. Chill 1 hour or until firm. Preheat oven to 350°. Place walnuts and sugar in food processor and process until coarsely ground. Place remaining 1 egg white in another small bowl; stir wire whisk. Working with one portion of dough at a time (keep remaining dough chilled until use), roll dough to a 1/8-inch thickness on floured surface; cut with 2 ½-inch round or decorative cutter. Place cookies on baking sheet coated with cooking spray. Gently brush tops with egg white; sprinkle evenly with walnut mixture. Bake for 12 minutes or until pale brown. Remove cookies from pan; cool completely on wire racks. Repeat using remaining dough.
EASY GERMAN CHOCOLATE CAKE
1 German chocolate cake mix (without pudding), 1 container(15 oz.) coconut pecan frosting, 1 c. water, 1/3 c. oil, 3 eggs DIERCTIONS: Mix all together by hand, including frosting…do not use mixer. Grease Bundt pan and bake 45-50 minutes. Let set for 10 minutes and invert onto serving plate.
PROGRAM SPONSORS:MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
HALLOWEEN RECIPES - OCTOBER 23, 2012
CANDY-COATED CARAMEL APPLES
¼ c. gummy worms, ¼ c. Halloween sprinkles, 1 (1.4 oz.) chocolate and toffee bar-crushed, 1 (1.5 oz.) bag Reese’s pieces, ¼ c.candy corn, ¼ c. small cinnamon candies, 8 small apples, 1 (14 oz.) bag soft caramel candies-each unwrapped, ¼ c. heavy cream DIRECTIONS: Line a baking sheet with parchment paper. Place candy (except caramels) in separate small bowls. Insert a craft stick into stem end of each apple. Place caramels and cream in a heavy saucepan and heat on medium-low, stirring until caramels have melted and mixture is smooth. Remove from heat. Hold an apple by its stick over pot and spoon caramel over apple to coat, allowing excess to drip back into pot (if caramel gets too stiff, reheat for a minute or 2 to loosen). Press candy into caramel on apple and place apple, stick side up, on prepared baking sheet. Repeat with remaining apples and candy. Let apples stand until caramel has cooled about 10 minutes.
BEEFY EYEBALL TARTS
½ c. butter-softened, 3 oz. cream cheese-softened, 2-3 Tbs. milk, 1 ½ c. flour, 1/8 tsp. salt, 24 cooked frozen meatballs-thawed, 1/3 c. processed cheese spread, ¼ c. shredded Cheddar cheese, 24 small slices mozzarella cheese, sliced pitted ripe or green olives DIRECTIONS: Preheat oven to 425°. For cream cheese pastry, combine butter and cream cheese until well mixed and beat in milk. Add flour and salt, mix well and shape into a ball. Chill at least 2 hours. Using about 1 tablespoon of dough, form into a small ball and press into miniature muffin cups to line the bottom and sides. Bake @ 425° 4-6 minutes until light golden brown. Cool. Makes about 24. Combine cheese spread and cheddar cheese in a small bowl. Spoon a small amount of this mixture in the baked tart shells. Top each with a thawed meatball. Bake @ 350° 15 minutes until heated through. Top each meatball with a piece of mozzarella cheese and place a ripe olive slice on the sour cream to create the eye. The cheese will melt and help hold the olive on the tarts. Makes 24.
SPIDER’S NEST DIP
2 (8 oz.) pkgs. Cream cheese, 1 pkg. taco seasoning mix, 1 ½ c. sour cream, 1 (16 oz.) can black refried beans, 1 (12 oz.) pkg. shredded Mexican cheese, ½ c. fresh chunky salsa (from your grocer’s deli section), 1 (2.25 oz.) can chopped black olives, 1 c. guacamole, 1 (15oz.) can whole black beans-drained and rinsed, 4-6 bags blue tortilla chips DIRECTIONS: In small bowl, mix cream cheese and ½ packet of taco seasoning with 1 c. sour cream. Set mixture aside. Spread a thin layer of refried beans in the bottom of a microwaveable dish. Add a layer of shredded cheese. Heat dish in microwave 1 minute until cheese is slightly melted. Drain the salsa and layer it over the cheese. Drain the olives and layer over the salsa. Add a layer of the sour cream mixture. Add a layer of guacamole. To decorate the top, spoon a medium sized dollop of sour cream in the center. This is the spider’s nest. Spoon the rest of the sour cream into an air-tight bag. Cut a very small piece out of the bottom corners of the bag and startingat the outer edge of the dip, pipe a thin circle around the perimeter. Create another circle half way between the perimeter circle and the center dollop, creating 3 circles. Using a knife blade, toothpick or skewer, drag a thin line of the sour cream from the “nest” outward toward the edge of the dish. Continue making lines all around the “nest” to complete the spider web design. Position whole black beans onto the sour cream “web.” Embellish with plastic decorative spiders. Serve with a bowl of blue tortilla chips and watch your guests scurry to get a bite!
HALLOWEEN PUMPKIN BROWNIES
1 pkg. brownie mix, 1 can prepared frosting, orange paste food color, candy corn DIRECTIONS: Prepare brownie mix according to directions; spread into a 12” pizza pan; bake for 30-35 minutes at temperature recommended. Cool completely. Add orange paste to frosting. Frost the brownie. Make a jack-o-lantern face with candy corn and M&M pieces.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
OCTOBERFEST RECIPES - OCTOBER 16, 2012
DOUGH: 1-1/2 c. flour, ¾ c. sugar, 2 tsp. baking powder, ½ tsp. salt, 1/3 c. soft shortening, ½ c. milk, 1 unbeaten egg, 1 tsp. vanilla APPLE TOPPING: 4 medium apples, 2 Tbs. soft butter, ½ c. brown sugar, 1 tsp. cinnamon, 2 Tbs. flour DIRECTIONS: Place all of the dough ingredients in a large bowl and beat until well blended. (low speed for about a minute then 2 minutes on medium). Turn dough into a 9x13” baking pan. Peel and core the apples, then slice into ¼ inch slivers. Sprinkle apple slivers on the dough. Combine the other topping ingredients until you have a crumb mixture. Sprinkle over the apples and bake in a 375° oven for 34-45 minutes until golden brown. Serve with whipped cream or ice cream.
4 onion rolls-split, 4 tsp. prepared mustard, 1/3 to ½ lb. liverwurst, cut into ¼-inch slices, ½ lb. cooked turkey breast-sliced, 8 bacon strips-cooked and drained, 2 slices onion-separated into rings, dill pickle slices, 4 slices cheddar cheese DIRECTIONS: Spread rolls with mustard. On bottom of rolls, layer liverwurst, turkey, bacon, onion, pickles and cheese; replace tops. Yield: 4 servings
1 medium cabbage-finely shredded, 3-4 green onions-sliced, ¾ c. sugar, ¾ c. vinegar, 1 ½tsp. celery seed, 1 ½tsp. salt, ¾ c. canola oil DIRECTIONS: In a large bowl, combine cabbage and onions. In a saucepan combine the sugar, vinegar, celery seed and salt. Bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.
GERMAN OKTOBERFEST PIZZA
1 tube (13.8 oz.) refrigerated pizza crust, 1 lb. smoked kielbasa or Polish sausage-cut into ¼” slices, 2 tsp. butter, 2 c. leftover or refrigerated mashed potatoes, 1 c. sauerkraut-rinsed and well drained, 1 c. shredded cheddar cheese, 1 tsp. caraway seeds DIRECTIONS: Unroll dough into a greased jelly roll baking pan (15x10”); flatten dough and build up edges slightly. Bake @ 425° for 8-10 minutes or until lightly brown. Meanwhile in large skillet, sauté kielbasa in butter until browned. Spread mashed potatoes over crust. Layer with sauerkraut, kielbasa, cheese and caraway seeds. Bake for 10-15 minutes or until golden brown.
GERMAN CHOCOLATE SAUERKRAUT CAKE
¾ c. butter-softened, 1 ½ c. sugar, 3 eggs, 1 tsp. vanilla, 2 c. flour, ¾ c. baking cocoa, 1 tsp. baking soda, 1 tsp. baking powder, ¼ tsp. salt, 1 c. water, 1 c. sauerkraut-rinsed-drained-squeezed dry and finely chopped, 2/3 c. flaked coconut, ½ c. finely chopped pecans FILLING/FROSTING: 2 c. semi-sweet chocolate chips-melted, 2/3 c. mayonnaise, 2/3 c. flaked coconut-divided, 2/3 c. chopped pecans-divided DIRECTIONS: In a bowl, cream butter and sugar. Add the eggs-one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to the creamed mixture alternately with water. Fold in sauerkraut, coconut and pecans. Pour into three greased and floured 9-inch round baking pans. Bake @ 350° for 20-24 minutes or until checks done with toothpick. Cool for 10 minutes before removing from pans to wire racks; cool completely. In a bowl, combine melted chocolate and mayonnaise. Set aside 1 ¼ c. for frosting. To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers. Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCE
AMAZING APPLE RECIPES - OCTOBER 9, 2012
CROCKPOT APPLE BUTTER
4 quarts peeled tart apples-finely chopped or thinly sliced, 1-1/2 c. sugar, ¾ c. brown sugar, 2-3/4 tsp. cinnamon, ¼ tsp. cloves DIRECTIONS: Place apples in crockpot. Combine remaining ingredients and pour over apples. Cover and cook on HIGH for three hours. Stir with large spoon every hour. Reduce heat to low and cook 10-12 hours until mixture becomes thick and dark in color stirring occasionally with wire whisk. Freeze or refrigerate. Can also be canned in sterilized jars.
APPLE SPICE MUFFINS
1 c. butter-softened, 2 c. sugar, 2 eggs, 2 tsp. baking soda, 1 tsp. vanilla, 1 (16 oz. can applesauce) or use your homemade apple sauce, 4 c. flour, 1 tsp. allspice, ½ tsp. ground cloves DIRECTIONS: Cream butter and sugar together with mixer. Add eggs, beating well. Add soda and vanilla to applesauce. Stir. Combine flour and spices. Add to creamed mixture alternating with applesauce mixture. Spoon batter into cupcake liners -2/3 full. Bake @ 350 degrees for 12 to 15 minutes. Yield: 2-1/2 dozen muffins.
CRUSTLESS SAUSAGE APPLE QUICHE
½ lb. pork sausage, 1-1/2 c. apples-finely chopped, ½ tsp. cinnamon, ½ tsp. nutmeg, 1 c. shredded sharp Cheddar cheese, 4 eggs-beaten, 1 c. half & half, ½ c. Bisquick DIRECTIONS: Cook sausage until browned, stirring to crumble, drain well. Set aside. Combine apples, cinnamon, nutmeg, cheese and sausage in a mixing bowl; spoon into a 9 inch quiche dish or deep dish pie plate. Combine eggs, half and half and Bisquick. Mix well; pour over apple mixture. Bake @ 375° for 40 minutes or until set.
CRUST: 1-1/2 c. graham cracker or gingersnap crumbs, ½ c. sugar, 1/3 c. melted butter TOPPING: 1/2 c. sugar, ½ c. lemon juice, 1 Tbs. flour, ½ tsp. cinnamon, dash of ground nutmeg, 6 Granny Smith apples-peeled-cored & thinly sliced, ½ c. chopped pecans FILLING: 3 (8 oz.) pkgs. cream cheese-softened, 3 eggs, ¾ c. sugar, 1-1/2 tsp. vanilla DIRECTIONS: Combine crust ingredients and press into a 9-inch springform pan and refrigerate. For TOPPING mix sugar, lemon juice, flour, cinnamon and nutmeg in a Dutch Oven; add apples. Bring to a boil; cover and simmer 15 minutes or until apples are tender, gently stirring. Remove from heat and carefully fold in pecans. Cool to room temperature. Set aside 3 tablespoons; refrigerate the rest. For FILLING, mix cream cheese, sugar and vanilla. Add eggs one at a time and mix well after each one. Add the 3 tablespoons of topping to the filling. Pour into the chilled springform pan. Bake @ 350° for 50 minutes. Turn off oven and leave door ajar for 1 hour. Chill at least 4 hours or overnight. Before serving, top with the remaining apple topping.
APPLE CRUMBLE PIE
1 (9-inch) deep dish pie crust, 5 c. apples-peeled-cored and thinly sliced, ½c. white sugar, ¾ tsp. cinnamon, 1/3 c. sugar, ¾ c. flour, 6 Tbs. butter DIRECTIONS: Preheat oven to 400°. Arrange apple slices in unbaked pie shell. Mix ½ c. sugar and cinnamon; sprinkle over apples. Mix 1/3 c. sugar with flour; cut in butter until crumbly. Spoon mixture over apples. Bake In preheated oven for 35-40 minutes, or until apples are soft and top is lightly browned.
CARAMEL APPLE CRISP
½ c. caramel topping, ½ tsp. cinnamon, 6 large baking apples-peeled and cut into ½” slices, 2/3 c. flour, ½ c. brown sugar, ½ c. cold butter-diced, 2/3 c. quick cooking oats DIRECTIONS: Preheat oven to 375°. Stir the caramel topping and cinnamon together in a bowl. Toss in the apples mixing until evenly coated. Spread apple mixture into an 8-inch square baking dish. Mix flour and brown sugar into the same bowl used to mix the apples. Cut in the butter until it resembles coarse crumbs. Stir in the oats, then crumble over the apples. Bake in the preheated oven until the apples are tender and the topping is golden brown, 45 to 50 minutes.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES
CELEBRATING CRANBERRIES-2012FROM WJMC’S RADIO SHOW
OCTOBER 2, 2012“IN THE KITCHEN WITH SALLY & ANN”
CREAMY CRANBERRY COFFEE CAKE
2 c. flour, 1 c. sugar, 1-1/2 tsp. baking powder, ½ tsp. baking soda, 1 egg, ¾ c. orange juice, ¼ c. butter-melted, 1 tsp. vanilla, 2 coarsely chopped fresh or frozen cranberries, 1 Tbs. grated orange peel CREAM CHEESE LAYER: 1 pkg. (8 oz.) cream cheese softened, 1/3 c. sugar, 1 egg, 1 tsp. vanilla extract TOPPING: ¾ c. flour, ½ c. sugar, ½ c. cold butter DIRECTIONS: In large bowl, combine the first four ingredients. Combine the egg, orange juice, butter and vanilla; stir into dry ingredients until well combined. Fold in the cranberries and orange peel. Pour into a greased 9-in. springform pan. In small mixing bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; mix well. Spread over batter. Combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Sprinkle over top. Place pan on baking sheet. Bake at 350° for 70-75 minutes or until golden brown. Cool on a wire rack for 15 minutes before removing sides of pan.
1-3/4 c. flour, ½ c. sugar, 2 tsp. baking powder, ½ tsp. salt, 1 egg-beaten, ¾ c. mil, 1/3 c. cooking oil, 1 c. fresh or frozen cranberries-coarsely chopped DIRECTIONS: Preheat oven to 400°. In large mixing bowl, stir together the flour, sugar, baking powder and salt. Make a well in the center. Combine egg, milk and oil. Add egg mixture all at once to flour mixture. Add cranberries and stir just till moistened; batter should be lumpy. Grease muffin cups or use paper bake cups; fill 2/3 full. Bake for 20-25 minutes or until golden. Remove from pans; serve warm.
SLOW COOKER CRANBERRY TURKEY BREAST
1 (16 oz.) can cranberry sauce, 1 (1 oz.) pkg. dry onion soup mix, ½ c. orange juice 1 (3 lb.) boneless turkey breast DIRECTIONS: Place the cranberry sauce in a bowl and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined. Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low and cook until the turkey breast is very tender, about 7 hours.
CRANBERRY PEAR SALAD
9 c. torn red leaf lettuce, 1 medium pear-chopped, 1 small red onion-halved and sliced, ½ c. crumbled blue cheese, 1/3 c. dried cranberries, 1/3 c. chopped walnuts-toasted, DRESSING: ½ c. canola oil, ¼ c. sugar, ¼ c. red wine vinegar, ½ tsp. poppy seeds, 1/8 tsp. Worcestershire sauce DIRECTIONS: In large serving bowl, combine the first six ingredients. In a jar with tight-fitting lid, combine dressing ingredients; shake well. Just before serving, shake dressing and pour over salad; toss to coat.
1 (12 oz.) pkg. whole cranberries, 1 c. white sugar, ¾ v. water, 1 pkg. yellow cake mix, ¾ c. butter-melted, 1 c. rolled oats, 2 eggs, ¾ c. brown sugar, 1 tsp. ginger, 1 tsp. cinnamon DIRECTIONS: In saucepan over medium heat, combine the cranberries, white sugar and water. Cook, stirring occasionally until all of the cranberries have popped and the mixture is thick, about 15 minutes. Remove from heat and set aside to cool. Preheat the oven to 350°. In a large bowl, mix together the cake mix, melted butter and eggs. Stir in the oats, brown sugar, ginger and cinnamon. Set aside about 1-1/2 cup of the mixture and spread the rest into the bottom of 9x13” baking dish. Pack down to form a solid crust, getting it as even as possible Spread the cooled cranberry mixture over crust. Pinch off pieces of the remaining mixture and place evenly over the cranberry layer. Bake for 35-40 minutes until the top is lightly browned.
EASY CRANBERRY RELISH
1 (12 oz.) pkg. fresh or frozen cranberries, 2-1/2 c. sugar, 1-2/3 c. ginger ale, 1/3 c. lemon juice, 1 (3 oz.) pkg. raspberry Jell-O DIRECTIONS: In saucepan combine first 4 ingredients. Cook over medium heat until berries pop, about 15 minutes. Remove from heat; stir in Jell-O. Pour into serving bowl. Chill overnight.
PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCE
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