Tuesday November 15th at 6:30
Meet at Cindy J. House for a fun Girls night!
$3 to help cover the cost of food and chocolate
Please rsvp in the comment box below:
Thursday, November 3, 2011
Tuesday, October 25, 2011
Stuffed Acorn Squash
Acorn squash
1 lb. ground beef
1 C. cooked rice
8 oz tomato sauce
1 Tbs Worcestershire
1 1/2 tsp italian seasoning
1/2 tsp sugar
1/8 tsp salt
1/8 tsp pepper
- Cut squash in half and scoop out insides
-bake squash 45 minutes at 350
- Brown meat and combine remaining ingredients with it
- Stuff into baked squash
- Sprinkle with cheese and bake until warmed through
Compliments of Carrie M.
1 lb. ground beef
1 C. cooked rice
8 oz tomato sauce
1 Tbs Worcestershire
1 1/2 tsp italian seasoning
1/2 tsp sugar
1/8 tsp salt
1/8 tsp pepper
- Cut squash in half and scoop out insides
-bake squash 45 minutes at 350
- Brown meat and combine remaining ingredients with it
- Stuff into baked squash
- Sprinkle with cheese and bake until warmed through
Compliments of Carrie M.
Zucchini Turkey Casserole
6 C. Slice Zucchini
1 C. Shredded carrot
1/4 C. choped onion
1 pkg. stuffing mix
1 c. sour cream
1 can cream of chicken soup
1 c. grated sharp cheddar cheese
- Boil onion and zucchini 5 minutes then drain
- Mix soup, carrots, sour cream and cheese
- Fold into onions and zucchini
- Layer half stuffing in greased 9X13 pan
- Spread zucchini mix and shredded chicken or turkey.
- Sprinkle with rest of stuffing mix
- bake at 350 for 25 - 30 minutes
Compliments of Carrie M.
1 C. Shredded carrot
1/4 C. choped onion
1 pkg. stuffing mix
1 c. sour cream
1 can cream of chicken soup
1 c. grated sharp cheddar cheese
- Boil onion and zucchini 5 minutes then drain
- Mix soup, carrots, sour cream and cheese
- Fold into onions and zucchini
- Layer half stuffing in greased 9X13 pan
- Spread zucchini mix and shredded chicken or turkey.
- Sprinkle with rest of stuffing mix
- bake at 350 for 25 - 30 minutes
Compliments of Carrie M.
Dilly Beans
2 lbs. green beans
1/4 C. Salt
2 1/2 C. Vinegar
2 1/2 C. Water
1 tsp cayenne
4 cloves garlic
4 heads dill
- Trim ends off of beans
- combine salt and vinegar and water, bring to boil
- pack hot jars with beans leaving 1/4 inch head space
- add 1/4 tsp cayenne, 1 head dill and 1 clove garlic to each jar
- Ladle hot liquid over beans leaving 1/4 inch head space
- remove air bubble and adjust 2-piece caps
- process pints 15 minutes
- Yield 4 pints
Compliments of Carrie M.
1/4 C. Salt
2 1/2 C. Vinegar
2 1/2 C. Water
1 tsp cayenne
4 cloves garlic
4 heads dill
- Trim ends off of beans
- combine salt and vinegar and water, bring to boil
- pack hot jars with beans leaving 1/4 inch head space
- add 1/4 tsp cayenne, 1 head dill and 1 clove garlic to each jar
- Ladle hot liquid over beans leaving 1/4 inch head space
- remove air bubble and adjust 2-piece caps
- process pints 15 minutes
- Yield 4 pints
Compliments of Carrie M.
Ted's Chili Sauce
2 gallons chopped tomatoes (12 lbs.)
4 C. chopped onion
4 C. chopped green peppers
3 Tbs. salt
4 C. vinegar
2 C. Sugar
3 tsp cinnamon
2 tsp ginger
2 tsp allspice
2 tsp nutmet
- Mixx and boil until thick, about 2-3 hours
- stir constantly
- ladle into hot jars leaving 1/4 inch headspace
- process 20 minute
- 6 pints
compliments of Carrie M.
4 C. chopped onion
4 C. chopped green peppers
3 Tbs. salt
4 C. vinegar
2 C. Sugar
3 tsp cinnamon
2 tsp ginger
2 tsp allspice
2 tsp nutmet
- Mixx and boil until thick, about 2-3 hours
- stir constantly
- ladle into hot jars leaving 1/4 inch headspace
- process 20 minute
- 6 pints
compliments of Carrie M.
Ted's Sugar Beets
3 lbs Beets
3 1/2 C. Vinegar
7 C. Sugar
1 C. Water
1 1/2 tsp. Salt
1 Tbs. allspice
2 stick cinnamon
- Peel and chop beets
- boil sauce 15 minutes and ladel over beets in hot jars
- Process 35 minutes in water bath
Compliments of Carrie M.
3 1/2 C. Vinegar
7 C. Sugar
1 C. Water
1 1/2 tsp. Salt
1 Tbs. allspice
2 stick cinnamon
- Peel and chop beets
- boil sauce 15 minutes and ladel over beets in hot jars
- Process 35 minutes in water bath
Compliments of Carrie M.
Bread and Butter Relish
4 lbs. Cucumbers (2qt chopped)
2 lbs. onions (1 C. chopped)
3 cloves garlic chopped
1 green pepper (2 C. Chopped)
1 red pepper (2 C. chopped)
1/3 C. Salt
2-5 C. Sugar
2 Tbs. Mustard Seed
3 C. Vinegar
2 tsp Tumeric
2 tsp celery seed
1 tsp peppercorn
2 stick cinnamon
2 tsp allspice
2 tsp whole cloves
- Combine vegetables and salt
- cover with ice and stir
- cover with ice again and let stand 3 hours
- drain
- Combine remaining ingredients and tie spices into a cheese cloth.
- Heat to boiling and boil 15 minutes
- Add cucumber, mix and heat to boiling
- Leave 1/4 inch head space
- process 15 minutes in water bath
- 8 pints
2 lbs. onions (1 C. chopped)
3 cloves garlic chopped
1 green pepper (2 C. Chopped)
1 red pepper (2 C. chopped)
1/3 C. Salt
2-5 C. Sugar
2 Tbs. Mustard Seed
3 C. Vinegar
2 tsp Tumeric
2 tsp celery seed
1 tsp peppercorn
2 stick cinnamon
2 tsp allspice
2 tsp whole cloves
- Combine vegetables and salt
- cover with ice and stir
- cover with ice again and let stand 3 hours
- drain
- Combine remaining ingredients and tie spices into a cheese cloth.
- Heat to boiling and boil 15 minutes
- Add cucumber, mix and heat to boiling
- Leave 1/4 inch head space
- process 15 minutes in water bath
- 8 pints
Jack-o-lantern Spice Cake
4 2/3 C. Cake flour
1 Tbs. Baking Powder
2 tsp. Ground Nutmeg
2 tsp Cinnamon
1 tsp. ground cloves
1 tsp. Baking soda
1 tsp, salt
3 C. Sugar
1 1/2 C. Butter
6 eggs
2 C. Buttermilk
1 ice cream cone
- Butter 2 bundt pans.
- Stir flour, baking powder, spices, baking soda and salt, set aside.
- Beat sugar and butter.
- Beat in 6 egg yolks
- Add flour mixture and buttermilk aternately in thirds.
- Beat egg whites in a separate bowl until stiff then fold into batter
- Bake at 350 for 55 minutes util toothpick comes out clean.
-Cool 5 minutes then turn out onto racks.
- Cut 1/2" off the bottom of each cake.
- Dye frosting orange and reserve some to die green.
- Frost ice cream cone cream for the stem.
- Frost cakes orange and fill center with candy corn
- Place ice cream cone on top and sprinkle with candy corn
- Serve with whip cream
Frosting:
1/3 C. Butter
4 1/2 C. Powdered sugar
1/4 C. Mik
1 1/2 tsp. Vanilla
- Beat butter until fluffy
- add 2 c sugar beat well
- beat in milk and vanilla
- add remaing sugar
Whipped cream:
16 oz. whipping cream
6 Tbs. Sugar
1 tsp. Almond or vanilla extract
Beat until stiff in a chilled bowl
Complements of Carrie M.
1 Tbs. Baking Powder
2 tsp. Ground Nutmeg
2 tsp Cinnamon
1 tsp. ground cloves
1 tsp. Baking soda
1 tsp, salt
3 C. Sugar
1 1/2 C. Butter
6 eggs
2 C. Buttermilk
1 ice cream cone
- Butter 2 bundt pans.
- Stir flour, baking powder, spices, baking soda and salt, set aside.
- Beat sugar and butter.
- Beat in 6 egg yolks
- Add flour mixture and buttermilk aternately in thirds.
- Beat egg whites in a separate bowl until stiff then fold into batter
- Bake at 350 for 55 minutes util toothpick comes out clean.
-Cool 5 minutes then turn out onto racks.
- Cut 1/2" off the bottom of each cake.
- Dye frosting orange and reserve some to die green.
- Frost ice cream cone cream for the stem.
- Frost cakes orange and fill center with candy corn
- Place ice cream cone on top and sprinkle with candy corn
- Serve with whip cream
Frosting:
1/3 C. Butter
4 1/2 C. Powdered sugar
1/4 C. Mik
1 1/2 tsp. Vanilla
- Beat butter until fluffy
- add 2 c sugar beat well
- beat in milk and vanilla
- add remaing sugar
Whipped cream:
16 oz. whipping cream
6 Tbs. Sugar
1 tsp. Almond or vanilla extract
Beat until stiff in a chilled bowl
Complements of Carrie M.
Halloween Candy Cookies
3 2/3 C. Flour
1 1/2 tsp. Baking Powder
1 1/4 tsp. Baking Soda
3/4 tsp. salt
1 C. Butter
1 1/4 C. brown sugar
1 C. Sugar
2 eggs
2 tsp. Vanilla
2-3 C. Chopped Candy Bars
- Mix flour, baking powder, baking soda and salt and set aside
- Beat butter and sugars until very light, about 5 min.
- Add eggs and vanilla
- Reduce speed to low and add flour mixture
- Stir in candy bits
- Bake at 350 for 15-20 minutes.
Compliments of Carrie M.
1 1/2 tsp. Baking Powder
1 1/4 tsp. Baking Soda
3/4 tsp. salt
1 C. Butter
1 1/4 C. brown sugar
1 C. Sugar
2 eggs
2 tsp. Vanilla
2-3 C. Chopped Candy Bars
- Mix flour, baking powder, baking soda and salt and set aside
- Beat butter and sugars until very light, about 5 min.
- Add eggs and vanilla
- Reduce speed to low and add flour mixture
- Stir in candy bits
- Bake at 350 for 15-20 minutes.
Compliments of Carrie M.
Wednesday, October 5, 2011
Harvest Dinner
When: October 18th at 6:30
Were: Carrie G.
What: Harvest Dinner
Cost: $3
Please rsvp in the comment box below:
Were: Carrie G.
What: Harvest Dinner
Cost: $3
Please rsvp in the comment box below:
Empanadas de Pino
Masa:
4 C. Flour
2 tsp. Baking Powder
1 1/2 tsp. Salt
2 egg yolks, beaten
4 tsp. oil
1 1/4- 1 1/2 C. warm milk
Pino:
2 diced onions
1 lb. hamburger
1 tsp. paprika
3 tsp. oil
2 Cubed beef boullion
1 tsp. flour
salt and pepper to taste
Masa/Dough:
Mix in a bowl flour and baking powder. Add slat, egg yolks, oil and mix with your fingertips. Add warm milk until it forms soft dough. Do not knead. Roll out dough about 1/4 inch thick to 10 cm. circles.
Pino:
Saute onion in oil with paprika, salt and pepper. Add hamburger and cook on low until well coooked. Dissolve beef boullion in 1/2 c. of hot water. Add to meat mixture with 1 tsp flour. Salt and peppr to taste. Let sit and cool.
Put 1 large spoonful of pino in center of dough. Put 1/8 of hard boiled egg and 1 olive in the center. Moisten edges of empanada with milk and close empanada with fingertips. Finish the edges by pressing the edges with the end of a fork. Fry in hot oil till brown. Let stand on paper towl to cool. Or bake in ove 375-400 for 8-10 minutes.
Compliments of Carrie G.
4 C. Flour
2 tsp. Baking Powder
1 1/2 tsp. Salt
2 egg yolks, beaten
4 tsp. oil
1 1/4- 1 1/2 C. warm milk
Pino:
2 diced onions
1 lb. hamburger
1 tsp. paprika
3 tsp. oil
2 Cubed beef boullion
1 tsp. flour
salt and pepper to taste
Masa/Dough:
Mix in a bowl flour and baking powder. Add slat, egg yolks, oil and mix with your fingertips. Add warm milk until it forms soft dough. Do not knead. Roll out dough about 1/4 inch thick to 10 cm. circles.
Pino:
Saute onion in oil with paprika, salt and pepper. Add hamburger and cook on low until well coooked. Dissolve beef boullion in 1/2 c. of hot water. Add to meat mixture with 1 tsp flour. Salt and peppr to taste. Let sit and cool.
Put 1 large spoonful of pino in center of dough. Put 1/8 of hard boiled egg and 1 olive in the center. Moisten edges of empanada with milk and close empanada with fingertips. Finish the edges by pressing the edges with the end of a fork. Fry in hot oil till brown. Let stand on paper towl to cool. Or bake in ove 375-400 for 8-10 minutes.
Compliments of Carrie G.
Okonomiyaki - Japanese "Pancakes"
Ingredients
•
12 ounces sliced bacon
•
1 1/3 cups water, 4 eggs, 3 cups all-purpose flour, 1 teaspoon salt OR use
Korean pancake mix at the Asian Market. It is seasoned perfectly.
•
1 medium head cabbage, cored and sliced or shred
•
2 tablespoons pickled ginger
•
1/4 cup tonkatsu sauce (purchase at Asian Market)
•
Mindy says: I also used green onion, shrimp, asparagus. You can put in
whatever you want
Directions
1. Fry the bacon in a large skillet over medium heat until slightly crispy.
Remove to paper towels to drain and set aside.
2. In a large bowl, stir together the water and eggs. Gradually stir in the flour
and salt until smooth. You can also use the Korean pancake mix. Add the
cabbage and stir until evenly distributed.
3. Heat a skillet over medium heat and coat with cooking spray. Pour about
1/4 of the batter into the center of the skillet. Place 4 slices of cooked
bacon in the center. Use a spatula to shape the pancake into a circle. Add
other ingredients as desired. Fry for about 5 minutes or until the edges
are dry. Flip and cook on the other side until the center is stable and it is
browned on both sides. Remove from the pan and drizzle with tonkatsu
sauce and cupie (Japanese mayo that can be purchased at the Asian
market) to serve. Top with pickled ginger. Continue with remaining batter
and toppings.
Compliments of Mindy
•
12 ounces sliced bacon
•
1 1/3 cups water, 4 eggs, 3 cups all-purpose flour, 1 teaspoon salt OR use
Korean pancake mix at the Asian Market. It is seasoned perfectly.
•
1 medium head cabbage, cored and sliced or shred
•
2 tablespoons pickled ginger
•
1/4 cup tonkatsu sauce (purchase at Asian Market)
•
Mindy says: I also used green onion, shrimp, asparagus. You can put in
whatever you want
Directions
1. Fry the bacon in a large skillet over medium heat until slightly crispy.
Remove to paper towels to drain and set aside.
2. In a large bowl, stir together the water and eggs. Gradually stir in the flour
and salt until smooth. You can also use the Korean pancake mix. Add the
cabbage and stir until evenly distributed.
3. Heat a skillet over medium heat and coat with cooking spray. Pour about
1/4 of the batter into the center of the skillet. Place 4 slices of cooked
bacon in the center. Use a spatula to shape the pancake into a circle. Add
other ingredients as desired. Fry for about 5 minutes or until the edges
are dry. Flip and cook on the other side until the center is stable and it is
browned on both sides. Remove from the pan and drizzle with tonkatsu
sauce and cupie (Japanese mayo that can be purchased at the Asian
market) to serve. Top with pickled ginger. Continue with remaining batter
and toppings.
Compliments of Mindy
Oriental Cucumber Salad
Best when prepared ahead of time and allowed to chill.
Salad:
7 medium size cucumbers
Optional: 1 large tomato and small can of clams
Black salted and toasted sesame seeds
Dressing:
1/4 cup white vinegar
1/4 cup rice vinegar
3/4 tsp sugar, approx
1/8 cup vegetable oil
Stir well, making sure sugar is dissolved. May need to heat slightly, but cool
before mixing into cucumbers.
Peel cucumbers, seed, and slice. Salt and stir as you are slicing. Let sit for 15-20
minutes, stirring often. Take small handfuls of cucumbers and squeeze as much
juice out as you can until cucumbers look transparent. Add dressing, stir and
chill, topping with sesame seeds.
If adding tomate, make sure to seed them as well.
If adding clams, drain first.
Compliments of Mindy
Salad:
7 medium size cucumbers
Optional: 1 large tomato and small can of clams
Black salted and toasted sesame seeds
Dressing:
1/4 cup white vinegar
1/4 cup rice vinegar
3/4 tsp sugar, approx
1/8 cup vegetable oil
Stir well, making sure sugar is dissolved. May need to heat slightly, but cool
before mixing into cucumbers.
Peel cucumbers, seed, and slice. Salt and stir as you are slicing. Let sit for 15-20
minutes, stirring often. Take small handfuls of cucumbers and squeeze as much
juice out as you can until cucumbers look transparent. Add dressing, stir and
chill, topping with sesame seeds.
If adding tomate, make sure to seed them as well.
If adding clams, drain first.
Compliments of Mindy
Cabbage Rolls (Bierocks) - German
1 lb. hamburger
1/2 C. Onion
1 small head cabbage
salt and pepper
Brown hamburger and cabbage and onions, let steam. Salt and pepper to taste.
1 Hot roll mix
Roll our dough. Cut into large squares. Fill with hamburger mixture. Close pockets. Place on 9X13 pan.
Bake at 375 for 20-25 minutes.
1/2 C. Onion
1 small head cabbage
salt and pepper
Brown hamburger and cabbage and onions, let steam. Salt and pepper to taste.
1 Hot roll mix
Roll our dough. Cut into large squares. Fill with hamburger mixture. Close pockets. Place on 9X13 pan.
Bake at 375 for 20-25 minutes.
Butter Balls - German
2 1/2 C. Bread Crumbs
1 1/2 C. cream
1/2 Cube Butter
4 large eggs
1/2 tsp. salt
1/4 tsp allspice
Mix bread crumbs with salt and allspice. melt butter and warm the cream in the butter. Add to the bread crumbs. Add eggs. Mix well and roll into balls. Boil in water. They will rise when done. Serve in a chicken broth base soup.
Compliments of Carrie G.
1 1/2 C. cream
1/2 Cube Butter
4 large eggs
1/2 tsp. salt
1/4 tsp allspice
Mix bread crumbs with salt and allspice. melt butter and warm the cream in the butter. Add to the bread crumbs. Add eggs. Mix well and roll into balls. Boil in water. They will rise when done. Serve in a chicken broth base soup.
Compliments of Carrie G.
Peach Kuchen - German
1 yellow cake mix
1 stick butter (1/2 cup)
1/2 C. coconut
Drain:
1 - 20 oz. can sliced peaches
1 - small can crushed pineapple
Combine:
1/2 C. Sugar
1 TBS. Cinnamon
Mix:
8 oz. sour cream
3 TBS. apple juice
1 egg
Preheat oven to 350. Blend cake mix and coconut together. Melt butter and mix into cake mixture. Press into ungreased 9X13 pan. Bake for 10 minutes. Remove and arrange peach slices and pineapple over crust. Sprinkle with sugar and cinnamon. Drizle with sour cream mixture. Bake fro 25 more minutes. Cool slightly before serving.
Compliments of Carrie B.
1 stick butter (1/2 cup)
1/2 C. coconut
Drain:
1 - 20 oz. can sliced peaches
1 - small can crushed pineapple
Combine:
1/2 C. Sugar
1 TBS. Cinnamon
Mix:
8 oz. sour cream
3 TBS. apple juice
1 egg
Preheat oven to 350. Blend cake mix and coconut together. Melt butter and mix into cake mixture. Press into ungreased 9X13 pan. Bake for 10 minutes. Remove and arrange peach slices and pineapple over crust. Sprinkle with sugar and cinnamon. Drizle with sour cream mixture. Bake fro 25 more minutes. Cool slightly before serving.
Compliments of Carrie B.
Monday, September 5, 2011
Caramel Apples!!
Tuesday September 20th at 6:30
Carrie G. will be our host. She will be teaching us how to make those amazing caramel apples that look as amazing as they taste! Make sure to eat dinner before you come, making the caramel and dipping the apples will take the full time! Also don't forget $3 to help our host cover the cost of ingredients and supplies.
Please rsvp in the comment box below
Carrie G. will be our host. She will be teaching us how to make those amazing caramel apples that look as amazing as they taste! Make sure to eat dinner before you come, making the caramel and dipping the apples will take the full time! Also don't forget $3 to help our host cover the cost of ingredients and supplies.
Please rsvp in the comment box below
Wednesday, August 3, 2011
Great Grillin'
August 25th
6:30
Terra's House
Food ~ Friends ~ Fun
please rsvp in the comment box below:
(I will get Terra's address and send it to those who rsvp)
6:30
Terra's House
Food ~ Friends ~ Fun
please rsvp in the comment box below:
(I will get Terra's address and send it to those who rsvp)
Wednesday, July 6, 2011
Summer Salads and Dips
July 28th
6:30
Abby's House
Food ~ Friends ~ Fun
please rsvp in the comment box below:
6:30
Abby's House
Food ~ Friends ~ Fun
please rsvp in the comment box below:
Tuesday, June 7, 2011
June 30th at 6:30 Japanese Cuisine
Host: Mindy
When: June 30th at 6:30
What: Japanese...yummm....I can't wait!
Cost: $3
Please rsvp in the comment box. Thank you to all the Hosts who keep our group going and are willing to open their homes and their recipe books to share with all of us!
When: June 30th at 6:30
What: Japanese...yummm....I can't wait!
Cost: $3
Please rsvp in the comment box. Thank you to all the Hosts who keep our group going and are willing to open their homes and their recipe books to share with all of us!
Wednesday, May 25, 2011
Veggie Dip
1 Cup Sour cream
1 Cup mayo
1 tsp each of parsley, dill, onion salt, and beau monde or bon appetit spice
(I always add more of the dill and parsley for personal preference)
Make ahead of time and chill for at least a few hours to let the flavors meld.
1 Cup mayo
1 tsp each of parsley, dill, onion salt, and beau monde or bon appetit spice
(I always add more of the dill and parsley for personal preference)
Make ahead of time and chill for at least a few hours to let the flavors meld.
Compromise Tomato Soup
Bassed on the Creamy Tomato Soup recipe from allrecipes.com
Ingredients:
2 cans diced tomatoes, undrained
2 Cans condensed tomato soup
sprinkle of dried onions to taste
1 tsp sugar
1/2 tsp dried basil
1/2 tsp paprika
1 tsp minced garlic
Blend in blender until smooth
Pour in pot and add 3/4 cup water and 3/4 cup milk
Heat for 5 to 10 minutes and add 4 to 8 oz. of cream cheese (depending on how creamy you want it)
Whisk to help melt cream cheese and heat until cream cheese is melted and blended in.
Serve with basil, bacon bits, parmesan cheese, crackers or whatever else you like.
Ingredients:
2 cans diced tomatoes, undrained
2 Cans condensed tomato soup
sprinkle of dried onions to taste
1 tsp sugar
1/2 tsp dried basil
1/2 tsp paprika
1 tsp minced garlic
Blend in blender until smooth
Pour in pot and add 3/4 cup water and 3/4 cup milk
Heat for 5 to 10 minutes and add 4 to 8 oz. of cream cheese (depending on how creamy you want it)
Whisk to help melt cream cheese and heat until cream cheese is melted and blended in.
Serve with basil, bacon bits, parmesan cheese, crackers or whatever else you like.
Tuna Terrific from The Best of Bridge The Best of the Best Cookbook
Curry Tuna Filling:
7 oz. can tuna
1 celery stalk, finely chopped
2 green onions, finely chopped
1 granny smith apple, cored and chopped (I also peel it)
2 tsp lemon juice
1 tsp curry powder
3 tbsp mayonnaise
Drain Tuna, rinse with water and an extra splash of lemon juice (to get rid of the canned meat flavor)
Put drained tuna in a bowl. Add remaining ingredients, mix well. Chill to let flavors meld. To serve line pita pockets or bread with lettuce and spoon mixture in.
This recipe says it serves two. You could probably serve 3 if one was a kid! Feel free to adjust amounts to your preference.
7 oz. can tuna
1 celery stalk, finely chopped
2 green onions, finely chopped
1 granny smith apple, cored and chopped (I also peel it)
2 tsp lemon juice
1 tsp curry powder
3 tbsp mayonnaise
Drain Tuna, rinse with water and an extra splash of lemon juice (to get rid of the canned meat flavor)
Put drained tuna in a bowl. Add remaining ingredients, mix well. Chill to let flavors meld. To serve line pita pockets or bread with lettuce and spoon mixture in.
This recipe says it serves two. You could probably serve 3 if one was a kid! Feel free to adjust amounts to your preference.
Chocolate Chip Cookie Pie
Recipe from Nestle can also be found at Our Best Bites and Allrecipes.com
1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)
Vanilla ice cream, or whipped cream for serving
Preheat oven to 325° F.
Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.
I made it this way the first time. For cooking group I cut the butter to 1/2 cup or 1 stick. I also added a pinch of salt and 1 tsp on vanilla. I liked it better this way. My husband liked it better the first way with more butter. Your call. I also only like it cooled. I think it is too rich when it is still warm.
1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)
Vanilla ice cream, or whipped cream for serving
Preheat oven to 325° F.
Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.
I made it this way the first time. For cooking group I cut the butter to 1/2 cup or 1 stick. I also added a pinch of salt and 1 tsp on vanilla. I liked it better this way. My husband liked it better the first way with more butter. Your call. I also only like it cooled. I think it is too rich when it is still warm.
Wednesday, May 4, 2011
Dinner with Staple foods!
When: May 19th at 6:30
Where: Melissa's House
What: Melissa will share with us some great meals using those staple foods that we usually have on hand. A mix of fresh and pantry items!
Cost: $3
rsvp below please
Wednesday, April 6, 2011
German Food for April
When: Thursday April 28th at 6:30
Where: Carrie G. Home
What: Authentic German Dinner!
Cost: $3
Please rsvp in the comment box below:
Where: Carrie G. Home
What: Authentic German Dinner!
Cost: $3
Please rsvp in the comment box below:
Friday, February 25, 2011
Cooking Group 2011
After our first cooking group meeting we have come to the conclustion to continue our cooking group. We will continue to meet the 4th Thursday at 6:30. Here are the differences: I have posted the dates for every month for the rest of the year on the right of the blog posts. Take a look and see if there is a time you would like to host. The months we have people sign up, we will have a cooking group. If no one signs up, we will just not meet that month and wait until the next time. We talked about how some people like to to teach and share what they know were others would be more comfortable with a potluck. So here's the cmopromise: when you sign up to host you can do one of two options:
1. Host at your home, pick the theme and prepare/demo. your favorite meal. This can be as simple or as complex as you want. Don't feel like you have to have a bunch of recipes. It could be as simple as your families favorite meal! (attendies will pay $3 to help cover the cost of food)
2. Host at your home, you pick a theme for a potluck and everyone signs up to bring a part of the meal.
Our hope is this will make it easier to host and give us a good variety. Please e-mail me if you would like me to add you to the schedule or simply comment below. Thanks ladies, I am looking forward to a year of yummy food and time with some wonderful friends!!
1. Host at your home, pick the theme and prepare/demo. your favorite meal. This can be as simple or as complex as you want. Don't feel like you have to have a bunch of recipes. It could be as simple as your families favorite meal! (attendies will pay $3 to help cover the cost of food)
2. Host at your home, you pick a theme for a potluck and everyone signs up to bring a part of the meal.
Our hope is this will make it easier to host and give us a good variety. Please e-mail me if you would like me to add you to the schedule or simply comment below. Thanks ladies, I am looking forward to a year of yummy food and time with some wonderful friends!!
Blonde
White Brownie:
2/3 Cup melted butter (I did half margarine)
2 C. Brown Sugar
2 Eggs
1 TBS. Vanilla
2 Cups Flour
1 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
1 C. White Chocolate Chips
Mix above ingredients then bake at 350 for 25-30 minutes.
Serve with a scoop of vanilla ice-cream and top chopped walnuts andsauce:
1/2 C. Maple Syrup
1/4 C. Butter
1/2 C. Brown Sugar
8 oz. Cream Cheese
Heat syrup on stove top. Melt in butter and brown sugar. Slowly melt in cream cheese.
2/3 Cup melted butter (I did half margarine)
2 C. Brown Sugar
2 Eggs
1 TBS. Vanilla
2 Cups Flour
1 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
1 C. White Chocolate Chips
Mix above ingredients then bake at 350 for 25-30 minutes.
Serve with a scoop of vanilla ice-cream and top chopped walnuts andsauce:
1/2 C. Maple Syrup
1/4 C. Butter
1/2 C. Brown Sugar
8 oz. Cream Cheese
Heat syrup on stove top. Melt in butter and brown sugar. Slowly melt in cream cheese.
Garlic Cheese Soup Bowl
This recipe will make 6 soup bowls:
Place into a bowl and let proff (grow and get bubbly, about 10 min.)
2 TBS Yeast (or 2 packages)
1 TBS Sugar
2 Cups Warm Water
Add and knead 8-10 minutes (I do this with the dough hook on my kitchenaid)
5 Cups Flour
1 Cup Cheese (I used mexi blend)
2 tsp. Garlic Salt
2 TBS. Johny's Garlic Seasoning
You will know the dough is the right consistency when it is slightly sticky to the touch but pulls away from the edge of the bowl. (if kneading my hand, I do this directly in the bowl to keep my counters clean)
Set aside and let rise until double in size, about 1 hour. You can spead this up and warm your oven to 170 then turn off. Place bread inside with a small pan of boiling water. Your bread will rise in about 1/2 the time. Just don't forget to turn OFF your oven :-)
Once Risen remove dough from bowl, split in half then each half into thirds to give you six bread bowls. Lightly grease cookie sheet. Shape dough into balls and place onto cookie sheet. Set aside to rise until double in size. Again you can spead up this by rising in the oven as stated above.
Once doulbed glaze with:
2 egg whites
2 TBS. water
Bake at 375 for 13-14 minutes.
Remove from oven and glaze with the egg wash one more time. Sprinkle with cheese (I used italian blend) then bake for another 13-14 minutes.
cool on wire rack. Cut off top, scoop out insides and fill with your favorite soup!
Yummy butter for bread tops:
1/2 Cup butter at room temp.
1/2 TBS. Johny's Garlic Seasoning
Place into a bowl and let proff (grow and get bubbly, about 10 min.)
2 TBS Yeast (or 2 packages)
1 TBS Sugar
2 Cups Warm Water
Add and knead 8-10 minutes (I do this with the dough hook on my kitchenaid)
5 Cups Flour
1 Cup Cheese (I used mexi blend)
2 tsp. Garlic Salt
2 TBS. Johny's Garlic Seasoning
You will know the dough is the right consistency when it is slightly sticky to the touch but pulls away from the edge of the bowl. (if kneading my hand, I do this directly in the bowl to keep my counters clean)
Set aside and let rise until double in size, about 1 hour. You can spead this up and warm your oven to 170 then turn off. Place bread inside with a small pan of boiling water. Your bread will rise in about 1/2 the time. Just don't forget to turn OFF your oven :-)
Once Risen remove dough from bowl, split in half then each half into thirds to give you six bread bowls. Lightly grease cookie sheet. Shape dough into balls and place onto cookie sheet. Set aside to rise until double in size. Again you can spead up this by rising in the oven as stated above.
Once doulbed glaze with:
2 egg whites
2 TBS. water
Bake at 375 for 13-14 minutes.
Remove from oven and glaze with the egg wash one more time. Sprinkle with cheese (I used italian blend) then bake for another 13-14 minutes.
cool on wire rack. Cut off top, scoop out insides and fill with your favorite soup!
Yummy butter for bread tops:
1/2 Cup butter at room temp.
1/2 TBS. Johny's Garlic Seasoning
Basic Italian Soup
1 lb. Italian Sausage, browned (with LOTS of garlic)
5 Cups beef broth (I just do water and beef boulion)
2 potatoes, peeled and diced
3-4 carrots, peeled and diced
1 Zuchini or yellow squash, diced
1 onion, diced
1 bell pepper, diced
2 Cans italian dicd tomatoes
2 tsp. Italian seasoning (approx.)
1 TBS. Johny's Garlic seasoning (approx.)
Salt and pepper to taste
Simmer until veggies are tender.
(You can also add a can of corn and kidney beans)
5 Cups beef broth (I just do water and beef boulion)
2 potatoes, peeled and diced
3-4 carrots, peeled and diced
1 Zuchini or yellow squash, diced
1 onion, diced
1 bell pepper, diced
2 Cans italian dicd tomatoes
2 tsp. Italian seasoning (approx.)
1 TBS. Johny's Garlic seasoning (approx.)
Salt and pepper to taste
Simmer until veggies are tender.
(You can also add a can of corn and kidney beans)
Quick Cheesy Corn Chowder
This soup I (Shauna) got from my Grandma. It is quick and easy. I made a batch in 10 minutes!
2 C. Chopped Potatoes (or frozen o-brien potatoes)
10 oz. Frozen mixed veggies
1/4 C. Chopped Onion
1 1/2 C. Water
1 1/2 tsp. Chicken boullion
Simmer until veggies are tender then add:
1 Can Cream Corn
8 oz. Cheese (I used mexi blend)
1/2 C. Milk
1 TBS. Johny's Garlic Seasoning
salt and pepper to taste
*also good with chopped ham added or some bacon crumbs.
2 C. Chopped Potatoes (or frozen o-brien potatoes)
10 oz. Frozen mixed veggies
1/4 C. Chopped Onion
1 1/2 C. Water
1 1/2 tsp. Chicken boullion
Simmer until veggies are tender then add:
1 Can Cream Corn
8 oz. Cheese (I used mexi blend)
1/2 C. Milk
1 TBS. Johny's Garlic Seasoning
salt and pepper to taste
*also good with chopped ham added or some bacon crumbs.
Wednesday, February 16, 2011
To cook or not to cook?
Here is one more try for our cooking group :-)
We will meet February 24th at 6:30 at Shauna's house for
soup and bread bowls!
We will discuss if and how we want to continue our fun little group.
Things like, how often? What day? What time? Themes, etc.
Rsvp in the comment box below or just leave your input if you are unable to attend!
Thanks ladies!!
We will meet February 24th at 6:30 at Shauna's house for
soup and bread bowls!
We will discuss if and how we want to continue our fun little group.
Things like, how often? What day? What time? Themes, etc.
Rsvp in the comment box below or just leave your input if you are unable to attend!
Thanks ladies!!
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