Pumpkin Crunch Cake
Shannon Packer


1-16 oz. can pumpkin, solid pack

1-12 oz. can evaporated milk

3 eggs

1 1/2 cup sugar

4 tsp Pumpkin Pie Spice

1/2 tsp. salt



Mix and pour into 9x13 buttered dish. Spinkle dry cake mix (Moist Yellow
Deluxe) on top. Top with 1 cup (or to taste) chopped pecans. Drizzle with
melted butter to cover the cake mix. Sometimes I spritz the cake mix not
covered with butter with a little water so it is all moistened. Bake at 350
for about 1 hour. Serve with whipped cream or ice cream. Refrigerate
leftovers - if any!


Light Cheese Ravioli with Pumpkin Sage Sauce
Kelly Eyring

½ cup dry white wine
¼ cup chopped shallots
1 container Buitoni refrigerated Light Alfredo Sauce
½ cup Libby 100% pure pumpkin
1 tablespoon chopped fresh sage or 1 teaspoon ground sage
2 packages Buitoni refrigerated Light four cheese ravioli
2 tablespoons chopped green onion

Cook wine and shallots in medium saucepan over medium heat, stirring occasionally
Until reduced to about 1 tablespoon. (They say the alcohol cooks off but if you would rather try sautéing the shallots in a little butter) Stir in sauce, pumpkin, and sage. Heat through.

Prepare pasta according to package, drain reserving ¼ cup cooking water. Stir reserved water into sauce; toss with pasta. Sprinkle with green onion. Season with ground black pepper.

This isn’t exactly homemade but I love everything with pumpkin in it. It is easy and yummy.

Pumpkin Dip

Sarah d'Evegnee

Serve this in a small, hollowed out pumpkin and you'll be OVERWHELMED with cuteness!

1 (16 ounce) container frozen whipped topping, thawed (I like to use extra creamy)
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon vanilla

2 teaspoons pumpkin pie spice

Ginger snaps (my personal favorite with this), cinnamon graham crackers, apples, pretzels, etc for dipping.

In a large bowl, mix together instant vanilla pudding mix, vanilla, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve with ginger cookies, cinnamon graham crackers, apples, pretzels, etc.


Peanut Butter S'More Bars 

Debbie Willis
Prep Time: 15 Min
Total Time: 1 Hr 20 Min
Makes: 36 bars 
 


1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies 

3 cups miniature marshmallows

1/2 cup milk chocolate chips 

3/4 teaspoon oil

1 cup holiday-colored candy-coated chocolate candies

DIRECTIONS 
1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly to form crust. Bake 16 to 19 minutes or until golden brown.
2. Sprinkle crust with marshmallows. Bake 2 to 3 minutes longer or until marshmallows are puffy. 
3. Meanwhile, in small saucepan, melt chocolate chips with oil over low heat, stirring until smooth. 
4. Sprinkle bars with candy pieces. Drizzle melted chocolate mixture over warm bars. Cool completely, about 45 minutes. For bars, cut into 6 rows by 6 rows.


Frozen Pumpkin Squares -from the Ivory Family "Favorites" Cook book
Nicole Burt

2 cups canned pumpkin 1 C chopped walnuts, optional
1 C sugar 1/2 gallon vanilla ice cream, softened
1 tsp salt 36 crushed gingersnap cookies
1 tsp cinnamon whipping cream
1 tsp nutmeg

Combine pumpkin, sugar, salt cinnamon and nutmeg; mix well and stir in walnuts, if desired. Put softened ice cream into a chilled bowl and gently fold in pumpkin mixture. Line bottom of 9"x13" glass pan with half of the crushed gingersnaps. Cover with half of the ice cream-pumpkin mixture. Repeat with the remaining crushed gingersnaps and ice cream-pumpkin mixture. Freeze overnight. Cut into squares and serve w/whipped cream.


Pear and Granola Muffins
Rachel Helfrich

When fall comes, I love to use apples, pears, and plums as much as possible. Here is a favorite pear recipe that the whole family loves.


1 cup unbleached white flour
¾ cup whole wheat flour
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
2 large eggs
¾ cup packed light brown sugar
½ cup plain yogurt
2 T unsalted butter, melted
¾ cup plain granola
2 cups pears, peeled and cut into ¼ inch dice

1. Preheat oven to 400°. Line a 12 cup standard muffin tin (I like to use a mini muffin tin) with paper liners; set aside.
2. In a large bowl, whisk together flours, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk together eggs, brown sugar, yogurt, and butter. Make a well in the center of flour mixture. Add egg mixture, and mix in flour just until combined. Gently fold in the granola and pears.
4. Divide batter evenly among lined cups, filling each ¾ full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes (less for mini muffins). Cool five minutes before removing from tin.


Nordstrom Tomato and Basil Soup
Heather Ball

1/3 Cup extra-virgin olive oil
5 carrots, peeled and chopped
1 large yellow onion, chopped
1 tablespoon dried basil
3 cans (28 ounces each) whole Italian-style tomatoes in puree
1 can (14 1/2 ounces) low-sodium chicken broth
2 cups heavy (whipping) cream
Kosher salt
Freshly ground black pepper
2 tablespoons lightly packed fresh basil leaves, cut into fine ribbons

In a 6- to 8-quart saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion, and dried basil and saute, stirring occasionally, until softened, 10 to 12 minutes. Add the tomatoes, including the puree, and the broth and bring just to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes to blend the flavors.

Remove from the heat. Puree the soup in the saucepan using a wand type immersion blender or working in batches, puree the soup in a blender or a food processor fitted with the metal blade. Return the pureed soup to the saucepan, add the cream, and place over medium heat. Warm until heated through. Season to taste with salt and pepper.

Ladle the soup into a warmed soup tureen or individual bowls, garnish with the basil, and serve immediately.

Serves 8 to 10


Carol's Beef and Vegetable Stew
Nicole Burt

3 lbs. stewing beef 5 C boiling water
1/3 C flour 6 medium carrots
3 T fat 8 medium onions
2 tsp. salt potatoes(optional)
1/4 tsp. pepper 1/4 tsp. oregano or marjoram
1 tsp. sugar 2 c cooked or canned peas
1 (8 oz. can) tomatoe sauce

Cut beef in 1 inch cubes; dredge in flour. Heat fat in large heavy saucepot. Brown meat on all sides, add salt, pepper, sugar, tomatoe sauce and water. Simmer, covered 1 1/2 hours or until meat is almost tender. Peel carrots, slice 1 inch thick. Peel and chop onions and add w/carrots to meat. Add potatoes peeled and quartered (optional...I never peel them), cover; cook 30 minutes. Add oregano or marjoram and peas (I like frozen best). Cook 15 minutes or until meat and veggies are done. If desired, thicken gravy before serving.
Note: I omit some of the onions and add some celery.


Crisp & Chewy Molasses Cookies- Pillsbury Best Cookies Cookbook
Diana Puzey

1 1/2 C sugar
1 C marg. or butter softened
1 C molasses
2 eggs
4 C flour
3 tsp. baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger

Mix sugar and marg., beat till light and fluffly. Add molasses and eggs, mix. Add the rest of the ingredients. Refrigerate for 30 minutes for easier handling. Can roll the dough balls in sugar before putting on ungreased cookie sheet. Bake at 375 for 6-10 minutes. Immediately remove from cookie sheets. (optional to put a yummy buttercream frosting on top)

Cheesy Corn Chowder

Karen McMaster

Ingredients needed:

4 slices of bacon

1 small onion chopped

2 medium celery stalks diced

4 1/2 cups milk

3-4 cooked chopped potatoes

1-2 cups shredded cheese

frozen super sweet corn

salt

pepper



Cook 4 slices of bacon, (until fat is released and it starts to crisp).
remove all but 2 TBSP of bacon fat and bacon, then add (about) 1 small onion
chopped.
Up to 2 medium celery stocks, diced.
add 4 1/2 cup milk (or 4 cups milk and 1/2 c. cream);
add 3-4 chopped and cooked potoatoes (a pressure cooker is faster).
add 1 1/2 tsp. salt
1/2 tsp ground pepper
simmer gently for about five minutes
remove about 1 1/2 cups of solids from pan and puree. Return to the soup
and add 1-2 cups shredded cheddar cheese (that was dusted with flour).
Each person can add approximately 1/4 cup of frozen super sweet corn in the
bottom of their bowl and then hot soup on top. Let it sit for a 1-2 minute
and stir and eat.


Throwdown's German Chocolate Cake with Coconut-Pecan-Cajeta Frosting, Chocolate Ganache and Coconut Whipped Cream
Lindsey Dewey

Recipe courtesy Bobby Flay
Prep Time:
40 min
Inactive Prep Time:
2 hr 15 min
Cook Time:
1 hr 50 min
Level:
Intermediate
Serves:
1 (9-inch) cake
Ingredients
Cajeta Filling/Frosting:
2 cups whole milk
1 3/4 cups unsweetened coconut milk (recommended: Mount Thai brand)
1 cup goat's milk
3/4 cup plus 1 tablespoon pure cane sugar
1/4 cup water
1/2 vanilla bean, seeds scraped
2 tablespoons light corn syrup
2 tablespoons very cold unsalted butter, cut into small pieces
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
2 teaspoons coconut rum, optional
1 1/4 cups toasted coarsely chopped pecans
1 1/4 cups sweetened coconut
Ganache:
8 ounces heavy cream
8 ounces bittersweet chocolate, finely chopped
2 tablespoons light corn syrup
Chocolate Cake:
12 tablespoons unsalted butter, at room temperature, plus more for pans
2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine salt
1 cup plus 2 tablespoons good quality Dutch process cocoa powder (such as Valhrona or Cocoa Barry)
1 1/2 cups muscavado light brown sugar
1 1/2 cups granulated sugar
1 1/2 cups strongly brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract
Cajeta filling, recipe above
Ganache, recipe above
Coconut Whipped Cream:
1 1/2 cups cold heavy cream
1/4 cup coconut milk (recommended: Cocoa Lopez)
2 tablespoons confectioners' sugar or granulated sugar
1 teaspoon coconut rum
1/2 teaspoon pure vanilla extract
1/2 cup lightly toasted sweetened coconut
Directions
For the cajeta filling/frosting:
Bring the milk, coconut milk and goat's milk to a simmer over low heat in a small saucepan. Keep warm while you prepare the caramel.
Combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until it becomes a deep amber brown color. Slowly whisk in the warm milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes.
Once the sauce is reduced, remove from the heat and whisk in the cold better, vanilla extract, salt and rum and whisk until combined. Transfer the sauce to a medium bowl and stir in the pecans and coconut. Let the frosting cool to room temperature, stirring occasionally before frosting the cake.
For the ganache:
Bring cream to a simmer in a small saucepan over low heat. Put the chocolate into a medium bowl, add hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake.
For the chocolate cake:
Preheat the oven to 325 degrees F. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined.
Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting. Slice each cake in half horizontally. Put 1 cake layer on a cake round or platter and spread 1/3 of the frosting evenly over the top, repeat to make 3 layers and top with the remaining cake layer, top side up. Pour the chocolate ganache over the cake and let sit at room temperature for at least 30 minutes before slicing.
For the coconut whipped cream:
Combine heavy cream, coconut milk, sugar, rum and vanilla in a mixer and mix until soft peaks form. Slice the cake, top each serving with a dollop of whipped cream and garnish with some of the toasted coconut.

Apple Cake
Stephanie Fay

Cream together:
3/4 C sugar
1/4 C shortening

Beat in
1 egg

Stir in 3 med. apples, peeled, cored, and grated
Sift together:
1 C flour
1 tsp. Baking Soda
1/2 tsp salt

Mix into appple mixture
Add 1/2 C chopped nuts

Pour into well greased 8" square pand and bake 45 min. at 350.

Pour on top:

Vanilla Sauce

Combine in a non-stick sauce pan:
1/2 cup butter
1/2 cup light cream
1/2 cup sugar
1 1/2 tsp vanilla

Cook over med. heat until thick stirring frequently (like gravy) Pour over cake. Serve warm.

This is a great harvest-time-of-the-year treat.

Apple Slaw
Jennifer Sanders

A very refreshing, tangy salad, great for any luncheon!

4 c purchased coleslaw blend
1/4 c green onions, sliced
2 medium granny smith apples, thinly sliced

Dressing:
3 T sugar
1/4 t salt
1/4 t apple pie spice
3 T cider vinegar
2 T oil

In a large bowl, combine all salad ingredients and toss to mix.

In a small bowl, combine all dressing ingredients and blend well. Pour dressing over salad. Toss gently to coat. Refrigerate until you serve.

Licorice Caramels

Shannon Packer

1 cup butter

1 can (14 oz.) sw. condensed milk

1 1/2 cup light corn syrup

1/4 tsp. salt

2 cups sugar

1 tsp. black past food color

1 tsp. (or to taste) anise or licorice oil - can get at the pharmacy



Using some of the butter, coat sides of heavy pan. Add condensed milk, corn
syrup, salt, sugar, and remaining butter. Cook over medium heat, stirring
constantly to 244 degrees (at sea level) or medium firm ball. (My
mother-in-law says she cooks it for 45 minutes). Remove from heat. Add
black food paste and amise or licorice oil to suit taste. Blend well. Pour
into 9x13 greased pan. Cool. Cut and wrap in didividual pieces in waxed
paper. Store in covered tin. Makes about 117 1-inch pieces.



Grandma's Squash Pie
Mindy Sutherland

2 cups cooked yellow squash
3 cups milk
1 cup sugar
3 eggs
A couple drops of lemon
1/2 tsp salt
1 tsp cinnamon
1/3 tsp ginger
1 tsp vanilla

Drain squash. Mix all ingredients together. Pour in unbaked pie crust. Bake at 350* until knife comes out clean when put in the center. Garnish with whipped cream.


Marja Puuro (Cranberry Porridge)
Maija-Liisa Adams

We eat enjoy this as a breakfast porridge or as a dessert. In Finland it's originally made with lingonberries. My Mother used to boil whole cranberries in the fall and juice them to make this. To make it quicker, I now use purchased cranberry juice.

8 cups cranberry juice
1/2 cup sugar
1 cup of instant cream of wheat

Bring to boil cranberry juice and sugar to sweeten it. Then slowly sprinkle in instant cream of wheat while whisking it. Lower the heat, but still let it bubble. Cook for 10 minutes with a lid on.

Now, pour it into a large pyrex type bowl. Place the bowl in a dishpan of cold water or fill the sink half full of cold water. Beat the mixture until it's much lighter in color. My mother used to tell me to stick out my tongue and when it looks that color, it's done. Sometimes however, depending on the cranberry juice you buy, you may need to add a drop of red food coloring to "pink it up". Keep it on the counter top for at least an hour and then serve with milk or half and half with a sprinkle of sugar on top. It goes especially well with the Finnish Pulla bread recipe you already have.


Old World Fresh Apple Butter Cake
Maija-Liisa Adams

My Mother made this every fall during apple harvest time. When I was three she made a beautiful white cake with white frosting and took it out to the potato field for the afternoon break. As soon as my Dad brought the harvester to a stop, which was followed by a cloud of dust, I suddenly had a chocolate birthday cake! After that this was often my birthday cake -- non frosting and easy to hand out during harvest.

Ingredients:
1 cup butter
2 cups sugar
3 eggs
3 cups flour
1 1/2 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tsp. vanilla
3 cups peeled grated apples
2 cups chopped walnuts

Directions:
In a bowl, beat butter and sugar until well mixed. Gradually add the flour, soda, salt, cinnamon, and nutmeg. Stir in vanilla. Fold in apples and walnuts.

Pour into a greased tube pan or bundt pan. Bake at 325 degrees for 1 hour 15 minutes. Cool 15 minutes. Glaze if desired. I don't. I sometimes sprinkle powdered sugar with a little bit of cinnamon sugar on it, when I make it in a castle mold, so it looks like it has freshly fallen snow on it.

Barbecued Pork Chops with Sautéed Apples
From Cooking Light
Kelly Eyring

Sauce :

¼ cup packed brown sugar
¼ cup ketchup
1 Tablespoon Worcestershire sauce
1 Tablespoon low-sodium soy sauce

6 6 ounce boneless center-cut pork chops 1 inch thick

1 teaspoon dried thyme
1 teaspoon garlic salt
¼ teaspoon ground red pepper

Sautéed Apples

3 Tablespoons butter
6 cups sliced peeled Granny Smith Apples
½ cup packed brown sugar
1/8 teaspoon ground cinnamon


1. Prepare grill or broiler
2. To prepare the sauce, combine the first 4 ingredients in a small bowl. Place ¼ cup sauce in another small bowl, and set aside.
3. Trim fat from pork. Combine thyme, garlic salt, and pepper; sprinkle pork with the thyme mixture. Place pork on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side, basting with sauce. Serve chops with Sautéed Apples and reserved sauce.


Sautéed Apples

Melt butter in a large skillet over medium-high heat. Add apples; sauté 6 minutes or until apples are just tender. Stir in sugar and cinnamon. Cook for 1 minute or until sugar melts.

World War II "Secret" Spaghetti Sauce

and All Day Spaghetti
(Taught to Derek's Grandfather by another comrade)
Stephanie Fay

Meatballs:

½ lb hamburger

2 sm grated onions
1 cup soda crackers

1 egg
salt and pepper

Fry 3 cloves of garlic in up to ¾ cup shortening. Discard garlic.

Cook meatballs in shortening until cooked, but don’t overcook (you can also bake them at 400 degrees for 25 min. ahead of time).

Sauce

3-14 oz cans tomato sauce + 1 tomato paste & water (OR: 8-8 oz cans of tomato sauce)
8 oz Parmesan cheese
c tsp. Salt and pepper
¼ Tsp. Italian seasoning
1 tsp. Worcestershire sauce

Cook in crock pot on low for 6-8 hours, reserve one can of tomato sauce to put in one hour before eating. Can freeze leftovers.

Falafel

Christine Gilbert

One of the most popular foods from the Middle East. It is nutritious, simple to prepare and very flavorful! Small falafel patties are served inside Pita bread with fresh greens topped with delicious sesame tahini dressing.


Pita bread
Falafel balls: I buy the "Casbah" mix (at Winco by the rice section) and follow the easy instructions. I like to bake them instead of frying.
sliced tomato
chopped cucumber
feta cheese
kalamata olives
mint
parsley
Tahini sauce OR Yogurt sauce (recipes follow)

Tahini sauce:
1 c tahini
2/3 c water
1/2 t salt
2 lemons, juiced
1 garlic clove crushed
1 T parsley, chopped

Yogurt sauce:
2 c plain yogurt or sour cream
1/2 c cucumber
2 T Onion (thinly chopped)
1 t Mint
1 Garlic clove crushed

Tabouli

Christine Gilbert

A refreshing salad made with pre-cooked wheat, parsley, lemon juice, onion and fresh mint. Can be served over crisp romaine lettuce or used as a stuffing for tomatoes, bell peppers, zucchini or grape leaves

I use the "Casbah" mix following the package instructions then add 2 diced tomatoes. Allow to stand for 1 hour in refrigerator. Very easy and so yummy!!

Basil Shrimp with Feta and Orzo

by Kelly Eyring

1 regular-size foil oven bag (I couldn’t find one so I just made my own with foil)

Cooking spray

1 cup uncooked 0rzo(rice-shaped pasta)

4 teaspoons olive oil, divided

2 cup diced tomato

1 1/2 cup sliced green onions

1 cup crumbled feta cheese

1 tsp grated lemon rind

2 tablespoons fresh lemon juice

1/2 tsp salt

dash pepper

1 1/2 pound large shrimp, peeled and deveined

1/2 cup chopped fresh basil

1. Pre-heat oven to 450

2. Coat inside of oven bag with cooking spray. Place in a large shallow baking pan.

3. Cook pasta in boiling water for 5 minutes, omitting salt and fat, and drain. Place cooked pasta inn a large bowl. Stir in 2 tsp olive oil and next 7 ingredients (oil through pepper). Place the mixture in prepared bag. Combine shrimp and basil. Arrange shrimp over orzo mixture. Seal bag

4. Bake at 450 for 25 minutes until shrimp are done. Open bag and drizzle with olive oil. 6 servings

Easy Bistro Chicken

by Kelly Eyring

2 tablespoons olive oil, divided

4 chicken breast halves, skinned

4 chicken thighs skinned (I just used breasts)

4 chicken drumsticks skinned

2 cups chopped onion

4 garlic cloves, minced

1 cup chopped celery

½ cup chopped fresh basil

½ cup chopped fresh flat leaf parsley

½ cup red wine vinegar

¼ cup sliced green olives

¼ cup capers

1 tablespoon sugar

dash of ground red pepper

2 bay leaves

1 28oz can Italian-style tomatoes, undrained and chopped

8 cups hot cooked macaroni or cavatappi (my favorite curly noodles)

1.Heat 1 ½ teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken and sauté 2 min on each side until lightly browned. Remove from pan.

2.Heat 1 tablespoon oil in pan. Add onion and garlic; sauté 5 minutes. Add celery, sauté 5 minutes. Add basil and next 8 ingredients. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

3. Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve with pasta. Garnish with parsley sprigs if desired. 8 servings.

Chicken Ratatouille
Sarah d’Evegnee

This French dish uses loads of Mediterranean vegetables and is a perfect way to use up the zucchini flooding your garden! We like to add chicken to ours to make it a whole meal and we usually serve it over rice. This is our family’s version, so it doesn’t have the eggplant or the fresh tomatoes that you see in most traditional ratatouille recipes (maybe when the kids grow up a little?). . . but this recipe did get the kids to start eating zucchini and mushrooms, which we never thought would happen!

3-4 chicken breasts, cubed (we usually do half a breast per person)
¼ cup red onion, cut in thin slices (about half an onion) (You can mince it if you have picky eaters who would be suspicious of the strips)
1 red pepper, sliced in quarter inch strips and then halved
1-2 green zucchini, sliced in thin half rounds
1-2 yellow zucchini squash, cut the same way
6-8 brown mushrooms, cut in half slices
3-4 cloves of garlic, minced
1 can tomato paste (you may need to add 2 t sugar to this if your paste is too acidic)
8 ounces water or chicken stock (or broth)
1 T herbes de provences (or you can substitute 1 T Italian seasoning or 2-3 T of fresh herbs on hand—parsley and/or rosemary and basil are good.)
2 t cumin (this gives it an “earthy” taste)

2 t celery salt (or seasoning salt or season all)

2 t oregano
salt and pepper to taste

Saute chicken and onion in olive oil until chicken is mostly cooked through. Add peppers, green and yellow zucchini, mushrooms and garlic. (You could add 2 cups cubed eggplant and/or two diced tomatoes here—my family will not allow me to do this, but it would be delicieux!) Cook for about 4-5 minutes and then add garlic. Cook for 3-4 more minutes, stir often to avoid burning the garlic. Add tomato paste and liquid of your choice. Add herbs, cumin, celery salt, and oregano and stir well. If the mixture gets too thick, simply add more of the liquid (it really also depends on how “saucy” you like it). When vegetables are just about completely cooked through (about 4-5 more minutes), you’re ready to dig in. (Unless you’re more like Eric and like them to be softer. . . in this case, you can cook for 4-5 more minutes. We try and compromise on this.) Add salt and pepper to taste before serving.

We like our ratatouille over rice (brown rice is phenomenal), but you can also serve this over pasta. Some people also like to add a little parmesean cheese, but I really don’t think it’s necessary. I like the vegetables to speak for themselves! Bon appetit!

Tomato, Cucumber, and Feta Greek Salad
Sarah d’Evegnee

We got this recipe from our good friend Demitrios Campbell, who is half Greek (you can see that from the Campbell part. . . just kidding), but served in the Bordeaux mission (go figure!). It is simple, healthy, and out-of-this-world refreshingly delicious!

Tomatoes, sliced in thin rounds
Cucumbers, sliced in thin rounds
Feta cheese
Olive oil
Balsalmic vinegar
Salt and pepper to taste

Layer tomatoes, then cucumbers on a plate or platter. Add salt and pepper. Drizzle olive oil over the top, then do the same with the balsalmic vinegar. Crumble feta over the top and dive in! Sometimes we serve it over a bed of spinach or with grilled chicken to make it a meal.


Hummus
Rachel Helfrich

This is great as a snack for dipping fresh vegetables. I often make it into a meal by serving it with pitas or tortillas and grilling some seasoned chicken breasts for wraps. I serve it with cherry tomatoes, cucumbers, olives, feta or fresh mozzarella cheese, fresh basil leaves, lettuce, and shredded carrots. Everyone makes their own at the table so it pleases the whole family. Wendy and Nicole eat the hummus plain, with a spoon.

1 teaspoon garlic
1 can chickpeas, drained, reserve liquid
2 tablespoons fresh lemon juice
Lemon zest
2 tablespoons sesame tahini
½ teaspoon cumin
¼ cup oil (I use half canola, half olive)
Fresh parsley (about 3 sprigs)
Fresh basil (about 6 leaves)
Fresh ground salt and pepper to taste

Combine all ingredients in food processor. Process until smooth, adding reserved bean liquid if necessary.

Greek Salad
Nicole Burt (from Sandy Spackman)

Dressing
1/4 C fresh lemon juice
1/2 C olive oil
1 large garlic clove crushed
1 heaping tsp oregano (rubbed between fingers)
3/4-1 tsp. sea salt (adjust to your taste)
fresh ground pepper to taste

Pour over salad of choice here's mine...
Romaine lettuce
calamata or greek olives (my family prefers regular old black olives)
red onions
cucumbers
tomatoes

Linguine (or Fettuccine) with Tomatoes, Basil and Cream


Karen McMaster

2 TBSP Butter

1-2 garlic sections chopped

4 Cup diced or chopped tomatoes, or cherry tomatoes

1/2 cup heavy cream

1/4-1/2 cup shredded fresh basil

1/4 tsp salt

1/4 tsp pepper

3/4 lb noodles...cooked drained and set aside in a warm place

1/2 cup shredded parmesan cheese.



Melt the butter in a large non-reactive sauté pan. Add garlic and salt and
sauté over med-high heat until wilted but not browned, about 1 minute.
Add the tomatoes and sauté until softened, about 2 minutes. Stir in cream,
bring to a boil simmer briskly until slightly thickened, 1-2 minutes
. Stir in basil, salt, pepper. Pour over pasta and serve right away. Top with
 Parmesan cheese, or serve to the side.

Salsa and Cinnamon Chips
Mindy Jensen

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.


Greek Farmer's Market Vegetables
Maija-Liisa Adams

Unfortunately, I wasn't able to get to the recipe party Thursday, as I ran out of time to make this for you and switched making the soup recipe below and burned myself. So I made this instead for my parents and again for my own family and they enjoyed it.

Preparation time: 1 hour
Ingredients
1 - 1 1/2 Cup olive oil (I bought the good stuff for this.)
1 lb. zucchini squash
1 lb. potatoes
1 lb. eggplant or yellow squash
2 small onions
3 peppers - one green, red, and yellow
3 tomatoes
1 small bunch chopped parsley or rosemary and thyme
Salt and pepper to taste

Clean and wash your vegetables and cut them into slices. Put all ingredients into a large skillet and stir and coat vegetables with olive oil and cover and simmer, stirring occasionally for approximately 1-1 1/2 hours. Serve with crumbled feta cheese. Serves 4 to 6.

Cream of Zucchini Soup
Maija-Liisa Adams

My Mother asked me to make this recipe for her. She served it the last several years and shared it with several women although I didn't grow up with it. It was served to my parents on their official Ambassadorial visit to Ramstein Germany by Gloria Oaks, then a General's wife, now a General Authority's wife. RS sisters make and swap their recipes wherever they live and serve around the world.

3 lb. zucchini
2 cans chicken broth
2 tsp. salt
½ cup water
1 tsp. onion powder
1½ cups half & half
1 tsp. garlic powder
Seasoned salt & pepper to taste
1/8 tsp. white pepper
Chives for garnish

Slice zucchini into 1" pieces. Put in a large kettle. Add salt, onion &garlic powder, white pepper, chicken broth and water. You may want to increase the spices called for according to your taste. Bring to a boil. Cover and cook until tender, about10-15 minutes, stirring now and then. Blend in a blender until smooth, about 1/3 at a time. Place in a clean kettle. Stir in half & half. Season to taste. Heat until heated through. Garnish with chopped chives. May be refrigerated overnight or FROZEN.

RECIPE CORRECTIONS AND OLD RECIPES

Here are the recipes from the "No Fail" Recipe Party as well as a recipe correction.  If you'd like to have me post any old recipes or if you haven't submitted recipes, please e-mail me and let me know! (devegnees@byui.edu)

*Please note the corrections on the sweet and sour sauce for this one.  It is DELICIOUS!!!

Sweet and Sour Turkey Meatball Kebabs

(Sarah Eyring’s favorite dinner)

Kelly Eyring

Sweet and Sour Sauce

1/2 cup water
1 Tablespoon vinegar
2 Tablespoons ketchup
1/4 teaspoon salt
1/4 cup cold water mixed with 2 tablespoons of cornstarch

Boil the 1/2 cup water, add the sugar, vinegar, ketchup, and salt.
Stir well, then mix in the cornstarch and water mixture and stir
constantly until thickened.

(I usually make two batches since we seem to drink this with our meal) Notice this is all food storage ingredients.

Foster Farms Italian style turkey meatballs
Fresh pineapple (I have used canned from my food storage) chunks
Red and Green peppers cut up

I thread these on skewers and cook them on my George Forman until the meat is warm and the pineapple is carmelized.

I serve it over rice (half brown half white from my food storage) It is so easy and really yummy.

No-Fail Recipes 

*Desserts

Chocolate Raspberry Pie
Christine Gilbert

1 unbaked pastry shell
3 TBS sugar
1 TBS cornstarch
2 cups fresh or frozen unsweetened raspberries thawed
FILLING
1 PKG (8 oz) cream cheese softened
1/3 cup sugar
½ tsp vanilla
½ cup whipping cream, whipped
TOPPING
2 sq. (1 oz each semi sweet chocolate)
3 TBS butter

In a sauce pan combine sugar & cornstarch. Stir in the raspberries bring to a boil over medium heat. Boil & stir for 2 min. Remove from heat cool for 15 minutes. Spread into shell: refrigerate. In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least one hour. Melt chocolate & butter, cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in fridge.

Chocolate Eclair in a Pan


 Shannon Packer

1 c. water
 

1/2 cup butter
 

1 cup flour
 

4 eggs
 

3 cups cold milk 

2 small pkgs. vanilla instant pudding
 

8 oz. cream cheese
 

12 oz. Cool Whip (or real Whipping Cream)
 

1 cup Hershey's syrup



Bring to boil water and butter; add flour; cook and stir until mixture
cleans sides of pan (remove from stove); add the eggs one at a time, beating
after each one. Spread in a lightly greased large cookie sheet. Bake at
400 degrees for 25-30 minutes or until golden brown; watch closely. Mix
cold milk with pudding. Add really soft cream cheese; spread over crust.
Top with 12 ounces Cool Whip or whipping cream. Drizzle with Hershey's
syrup. Chill until served.




Konda's Skor Dessert
Konda Fullmer

Bake 1 Devils Food Cake according to the directions. When cooled, cut the cake into 2 inch pieces. Prepare 1 large instant chocolate pudding according to directions. Prepare 1 box of chocolate mousse. This was a little hard to find. Broulims has it on the top shelf by the pudding. It mixes up to about 1/2 of the amount of the pudding.
1 large container of cool whip. ( I use light most of the time and it still tastes great)
3 Skor Chocolate Bars (I think Heath Bars would work too)
Get a pretty glass bowl. Presentation is 1/2 the fun.
Layer....1/3 chocolate cake, plops of choc pudding and mousse , whipped cream, 1 Skor bar broken into pieces and sprinkled. Repeat layers and top with whip cream and Skor Bar sprinkles.
Refrigerate and serve and devour. MMMMmmm!
This dessert serves a crowd. Probably a good 20 or more.

Rootbeer Cookies
Kelly Eyring

2 cups brown sugar
2 teaspoons root beer concentrate
2 sticks butter
3 ½ cups flour
2 eggs
1 teaspoon baking soda
½ cup water
1 teaspoon salt
Mix to form dough. Chill at least 1 hour. Cook at 400 degrees for 10-12 minutes.
Frosting :
2 cups powdered sugar
½ stick butter
½ Tbsp root beer concentrate
1 Tbsp hot water
Combine powdered sugar, butter, and rootbeer concentrate. Start by adding 1 tablespoon of hot water. Continue adding just a little more hot water until spreading consistency. These are really yummy soft cookies with an unexpected flavor.

No-Fail Recipes
*Sides and Breads

7 Layer Bean Dip 

Jay McMaster



Layer in a round deep pie dish 1 can of refried bean spread evenly across the bottom of the dish.
Next
top with a layer of each: Cheddar Cheese; salsa; sour cream. 

Cook 1 lb. of hamburger, add some seasoning, (maybe parsley, salt, pepper
and garlic salt).

Add hamburger layer into dish, then add another layer of refried beans.
Top with salsa and then
cheese.


Cook in the oven at 300-350 degrees
for 15 minutes or until cheese is melted.
Remove from the oven and top with
sour cream, fresh diced tomatoes and
avocado slices.

Serve with tortilla chips.

Sweet Potato Casserole
Genn Rawlings


2 cups sweet potato (or yams--even better)

2 t. vanilla

1 cup sugar

1 t. flour

1/2 cup melted butter

1/2 t. salt

2 eggs




TOPPING


1 cup chopped pecans

1/3 cup flour

1/3 cup melted butter

1 cup brown sugar



Peel, quarter, boil sweet potato. Mash. Add butter, sugar and salt. 
Add eggs, vanilla and flour. Put topping on. Bake at 350 for 30 minutes.

Seven Layer Salad 

Nicole Burt

Layer salad in this order in a 9 x 13 pan: 1 head lettuce chopped (or 1 1/2 bags) 4 stalks celery diced Small red onion chopped Small bag frozen peas-still frozen 2 c. Mayo. With 2 T. sugar (spread carefully over peas) 4 hard boiled eggs, chopped 2 c grated cheddar cheese ½ lb. bacon, crumbled (can buy in pkgs. Already cooked and crumbled)
Refrigerate. Can make up to 24 hours ahead. Left overs keep amazingly well too!
Flat French Bread Shannon Packer


Dissolve 2 pkg. yeast in 2 cups water with 1 Tb. sugar. Stir in 2 tsp. salt
and 4 cups flour. Cover and let rise until double in size - about 1 1/2
hours. Grease a 10 1/2x15 1/2 pan well (hands too). Press dough into pan.
Cover with 1/2 stick melted butter and sprinkle with sesame seeds. Let rise
about an hour. Bake at 400 degrees for 20 minutes and turn down to 350 for
10 minutes more.





EASY Parmesan Rolls
Sarah d’Evegnee

People always gobble these up and then ask me how I made them. They always seems so shocked when I tell them how embarrassingly easy they are.

2-3 cans of cheap refrigerator biscuits OR 2-3 cans of big biscuits for those special occasions
1 cube butter, melted
¼ cup parmesan cheese (you can use the stuff in the green can, or you can use the shredded kind if you want them to look a little more sophisticated)
3 T minced, dried onion
2 t dill

Mix cheese, onion, and dill into melted butter and let sit for about 5 minutes, allowing flavors to meld. Using a fork, dip just the top of the biscuit in butter mixture and place in pan of your choice. I like to put them close together so they don’t look so much like “cheap biscuits.” As they cook, they stick together, and it makes them look more “home-made”
Once biscuits are all in the pan, place more cheese from the bottom of the butter mixture on top of each biscuit—I just use a fork, so the biscuits don’t get too soaked in butter.
Cook biscuits according to package directions, following the time and temperature on the package.


Orange Ginger Fruit Dip
Debbie Richards

7 oz. jar marshmallow crème
8 oz. cream cheese, softened
2 Tbsp. fresh orange rind
1 Tbsp. fresh orange juice
Dash of ginger (I use more—about 1 tsp.)

Fold together until smooth. Make ahead of time so flavors can blend.
Serve with your favorite fruit.

No-Fail Recipes 

*Main Courses

Pasta "Putnessca" 

Stephanie Fay
Prepare: 12-16 oz Penne pasta 

Melt 1 cube of butter in a sauce pan then add ½ pkg (½ lb) bacon, cut into pieces.
When bacon is almost completely cooked, add 4 boneless chicken breasts, cut into pieces (mix chicken pieces in bag with 1-2 tbs flour). When chicken is almost cooked add : ½ bag of already cooked shrimp (about 20 pieces) 8 oz (1 pkg) mushrooms 1 handful (about ½ bunch) cilantro, chopped 1 bunch green onion, chopped 1 ½ tsp basil. Stir and simmer 1-2 minutes
Add 2-3 Roma tomatoes, diced (or chopped sun-dried tomatoes) Whipping cream: about 1-1 ½ cups, or to taste Stir until blended well.
Add salt to taste. You can also add paprika or cayenne pepper to add a little tang. Serve sauce with pasta and top with cold, diced tomato.

Pool Gogi


(A Korean Teriyaki Beef Dish)
 

Shannon Packer
1 1/2 Tb. Sesame seeds
 1/4 cup chopped green onions
 2-3 cloves garlic - crushed and minced
 1/4 tsp. fine grain salt or 1/2 tsp. coarse grain salt
 1/4 tsp. black pepper
 1 Tb. sesame oil
 2-4 Tb. soy sauce
 3 Tb. sugar
 1 lb. tender beef, sliced very thin


In a dry skillet parch sesame seeds until slightly brown. Combine all
ingredients except meat. Add this mixture to the meat using your hands to
mix the flavoring thoroughly with the meat. Let set for 30 minutes to 2
hours. Use one of the following methods to cook:
1 - Cook over hot charcoal fire
1- Broil under an oven broiler
3- Cook in hot oil in a fry pan

To eat the Korean way, wrap meat in romaine lettuce leaves with a spoonful
of rice (guests make their own bundles) or just eat the meat alone. Really
great tasting and fun to serve.

Impossible-to-Mess-Up Lasagna
Sarah d’Evegnee

We always use this to serve large groups of hungry people at casual family gatherings or parties because it’s a crowd/kid pleaser and it “freezes beautifully” (I love that movie!) so you can make it ahead. This way you can spend time with your guests or family instead of sitting in the kitchen.

Cook one package of lasagna noodles according to package directions (adding a small amount of olive oil to your boiling water will make the pasta easier to work with later). Drain hot water and allow noodles to cool. (I usually pour cold water over them and then leave a little water over them so they don’t stick together)

In a large bowl, dump in :
1 pound hamburger, cooked and drained
1 jar spaghetti sauce of your choice
3-4 ounces of sour cream
3-4 ounces of cottage cheese
8 ounces shredded cheese of your choice, plus a couple of handfuls for the top.

Mix what you’ve slopped in the bowl together, adding more sour cream and cottage cheese to your liking.

Spread a small amount of sauce across the bottom of a 9x13 pan (I usually use the foil kind, especially if I’m doubling or tripling). Alternately layer noodles and 1/3 of sauce in three layers and top with more shredded cheese. Cook for 40 minutes at 350. We like to put the oven on broil for the last 3-4 minutes, to bubble and brown the cheese.

If you’re doubling or tripling the recipe, you can easily make THREE 9x13 pans with 2 packages of 16 ounce lasagna noodles. You can also stretch the sauce by just adding another jar of spaghetti sauce, but not adding more meat.

White Tacos
Maija-Liisa Adams

This recipe originated in the Salt River Valley of Arizona and has been handed down from Brad's Mothers line.

In a large skillet, saute 1 to 1.5 lbs. ground hamburger or ground turkey and a chopped onion. Drain the grease and add a 4 oz. or 7 oz. can of mild, fire roasted, peeled and diced, green chiles. Use the bigger can if serving adults only and the smaller amount for kids. Remember jalapenos come in the same size can, so avoid grabbing them, as they will make it too hot.

Now stir in 2 cans of cream of chicken soup and 1 can evaporated milk. If it's a little bit thick, add a little bit of regular milk. You want it a little bit soupy, but not too soupy. Mix this altogether in the skillet. You may try diced, cooked chicken, if you desire.

Spray your 9x13 glass pyrex with Pam and set aside. Slice 1 pkg. (12) corn tortillas down the middle, then slice each half again lengthwise for a total of 3 times. Then line up like noodles and cut into strips.

Put half of the tortillas strips in the bottom of the 9x13 and then pour the filling from the skillet in. Sprinkle with Mexican mix or cheddar cheese. Now add the rest of the tortillas. Bake for 30 min at 325 degrees (glass) until it looks bubbly all over.

Serve with salsa and a green salad.


Taco Soup 

Sarah d’Evegnee

You probably all have this recipe, but this is our family’s modified version. It is a regular in our dinner rotation because it’s so easy to throw together and we always have the ingredients on hand.
1 pd extra lean ground beef or turkey

2T dried minced onion 

1 T garlic and drained 

3 T fresh cilantro, minced or 1 1/2 T dried cilantro

1 T dried cumin

2 cans black beans, rinsed 

2 cans chili beans 1 can corn 

1 8 oz can tomato sauce 

1 package taco seasoning 

8 oz water
Cook ground beef or turkey with onion, garlic, cilantro, and cumin.  Add rest of ingredients in a large soup pot (I actually cook the ground beef in the soup pot first so I have less pans to wash) and simmer for about 20-30 minutes. (You can also put it in the crock pot and let it simmer all day.)
Serve in a bowl with crushed baked chips and low-fat mozzarella on the bottom so the hot soup melts the cheese. (Of course you CAN use regular corn chips or fritos, but this is the lower fat version.)

ANYTHING GOES!

Sesame Chicken and Asparagus Thai Pasta
Christine Gilbert

8 oz linguini
2 cloves garlic, minced
1 T red wine vinegar
1 T brown sugar
6 T chunky Peanut Butter
1/4 cup soy sauce
6 T sesame oil
3 T hot chili oil
2 boneless and skinless chicken breast halves
5 T sesame seeds, toasted
1 pound think asparagus, trimmed
3 green onions, white bulb and 3 inches geren, cut into 2-inch julienne
1 small cucumber, halved, seeded and cut into 1/4 inch dice

1. Bring a large pot of water to a boil. Add the linguine, and cook at a rolling boil until just tender. Drain and rinse under cold water. Then , drain again and set in a large mixing bowl
2. Place the garlic, vinegar, brown sugar, peanut butter, and soy sauce in a food processor. Process for 1 minute. With the motor running, slowly add the sesame and hot chili oil through the feed tube and process until well blended.
3. Shred the chicken into 2-inch julienne and toss with the linguine. Add the sauce and 4 tablespoons of the sesame seeds, and toss to coat well.
4. Cut the asparagus on the diagonal into 1-inch length. Blanch in a saucepan of boiling water for 1 minute. Drain, rinse under cold water and pat dry.
5. Place the linguine and chicken in a large flat serving bowl and arrange the asparagus on top. Sprinkle with the scallions, cucumber and remaining 1 tablespoon sesame seeds. Serve at room temperature.

Good-for-You Spinach and Cheese Stuffed Meat Loaf
Sarah d’Evegnee

11/2 pounds extra-lean ground turkey or beef
¾ c Italian bread crumbs
2 eggs or ¼ c liquid egg substitute
2 T Worcestershire sauce
½ package onion soup mix
2 t italian seasoning
3 T parmesean cheese
1 cup shredded part skim mozzarella
2 cups fresh spinach (or 10 oz package frozen, thawed and drained well)
4 slices turkey bacon (optional)

Combine ground turkey (or beef), bread crumbs, eggs, worcestershire sauce, onion soup mix, Italian seasoning, and parmesean cheese, mixing well with hands. On a length of wax paper or tin foil, pat meat mixture into a 10x14 inch rectangle. Spread cheese over top of meat and then spread spinach over top of cheese—leave about an inch around the sides so the cheese doesn’t melt out. Starting at the short end, roll the meat up as you would a jelly roll—you can make this easier by grabbing the wax paper or foil and using it to help the meat roll over itself. (I know it sounds weird, but it works!) Seal sides and top well. Place roll in a baking pan, seam side down. Optional: Cut turkey bacon in half, and place slices on top of roll. Bake at 350 for one hour. Let rest for 5-10 minutes before serving.


Smashed Red Potatoes
Sarah d'Evegnee

1-2 pounds red potatoes
Green onions, sliced (I usually use about ¼-1/2 cup)
Olive Oil
2-3 T Rice Vinegar
Salt and pepper, to taste

Cut potatoes into small cubes and place in salted water. Bring to a boil and let boil for 20 minutes or until potatoes are soft in the middle and cooked through. Drain potatoes and put them back in the pot. Drizzle olive oil over potatoes, add green onions and then sprinkle vinegar and desired amount of salt and pepper over the top. Using potato masher (or if you don’t one, a fork works fine), smash potatoes until all ingredients are blended. You want them “smashed,” but not “mashed.”

Baja Shrimp Cocktail
Rachel Helfrich

1/4 cup mild salsa
1/4 cup fresh lime juice
1-2 teaspoon hot pepper sauce
 1 lb baby shrimp (cooked)

 1/2 cup tomato, chopped
1/4 cup red onion, chopped
1/4 cup fresh cilantro, chopped
 2 avocados, chopped
 1/4 teaspoon fresh ground pepper
 lime wedge

Directions

1. In a large bowl, stir together salsa, lime juice and hot pepper sauce.

2. Add shrimp, tomato, onion and cilantro. Toss gently to coat.

3. Cover and chill for 2 to 4 hours.

4. Just before serving, add avocados and toss to coat. Garnish with lime wedges and cilantro.

Cranberries and Brie

Nicole Burt

 

2 T brown sugar

2 T butter

2 T cooking sherry

1/3 C dried fruit-cranberries

    In a small saucepan melt butter and sugar, add sherry stirring until sugar is dissolved and bubbly, add fruit.  Serve over top of warmed brie (bake in oven 350 until soft).

Mushroom Croustades

Christine Gilbert

CROUSTADES
24 each white bread slices -- thin
2 tablespoons butter
FILLING
3 tablespoons shallots -- minced
1/4 cup butter
1/2 pound fresh mushrooms -- finely chopped
2 tablespoons flour
1 cup heavy cream
1 1/2 tablespoons chives -- minced
1 tablespoon parsley
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
TOPPING
2 tablespoons parmesan cheese -- fresh grated
2 teaspoons parsley -- minced
2 tablespoons butter

This is one of thoes recipes that has been closely guarded by caterers and proudly demonstrated by cooking instructors for years. It is a must in your collection. The tartlets can be made in quantity and frozen.

CROUSTADES: Preheat oven to 400F. Cut a 3-inch round from each bread slice. Brush insides of 2 miniature muffins tins generously with butter. Gently fit bread rounds into each mold to form a cup. Bake 10 minutes or until lightly browned. Cool.

FILLING: In a heavy skillet, sauté shallots in butter for 1 minute. Stir in mushrooms and simmer, uncovered, until all liquid has evaporated; about 10 minutes.

Remove from heat and stir flour into mushrooms. Pour cream over and return to heat. Stirring constantly, bring to a boil and cook another minute or so while mixture becomes very thick. Remove from heat and stir in remaining ingredients. Let cool, then cover and refrigerate.

At this point, you may spoon the mushroom mixture into the toast shells and freeze in their tins. Once frozen, remove to plastic bags for easier freezer storage.

TOPPING: Thaw croustades completely before baking. Preheat oven to 350F. Sprinkle each one with Parmesan cheese and parsley. Dot with specks of butter and arrange on an ungreased baking. Bake 10 minutes; then, if you wish, pop under broiler for a quick browning. Serve immediately.

Thai Lettuce Wraps

Sarah d'Evegnee

Our kids love these, but we have to warm-up before we have these because it's like running a culinary lettuce-wrapping marathon.  Our kids have been known to eat these for an HOUR at a time.  We finally have to make them stop eating before it gets dark outside.  It's scary!

4-5 Chicken Breasts

1 cup Asian Dressing (We like the Ken's lite soy and ginger kind)

2 T garlic

1/8 cup soy sauce

2 T lime juice

1/2 cup grated carrot

1 cucumber, peeled and cut in quartered, round slices

1/2 cup sliced water chestnuts

1 head of iceberg lettuce, cut in half and then separated into "cups" (Somtimes we also use reed leaf lettuce or butter lettuce)

Thai Peanut Sauce (recipe follows)

1/2 cup Asian Dressing 

Marinate chicken breasts in a marinade made from Asian dressing, garlic, soy sauce, and lime juice.  (I like to marinate them all day, but 3-4 hours will do the trick.)  Grill chicken 7-9 minutes on each side, or until no longer pink in the middle.  Let sit for 10-15 minutes.  Cut chicken into bite-sized pieces.

Set out lettuce cups, carrot, cucumber, and water chestunuts next to grilled chicken pieces.  (I usually put everything in sections on a platter and then put the peanut sauce and dressing in serving dishes on the platter).  Add desired amount of veggies and chicken to a lettuce cup and then add about one teaspoon of peanut sauce and 1/2 teaspoon Asian Dressing.  Then fold lettuce like a burrito and enjoy the lip-smacking Thai goodness!

Thai Peanut Sauce:

4 T peanut butter

4 T warm water

2 T soy sauce

1  1/2 T brown sugar

1/4 t cayenne pepper

1 1/2 t lime juice

Mix all ingredients together with a fork until well blended.  (Sometimes it helps to stick it in the microwave for 20-30 seconds to soften the peanut butter)

Bacon Wrapped Dates

Maija-Liisa

Ingredients:
bacon
pitless dates
paprika
toothpicks

Directions:
Line up 1/2 strips of bacon on a cookie sheet.
Sprinkle paprika on them.
Bake, then wrap a bacon strip around a pitless date and secure with a toothpick.
Serve with a spicy dip sauce.

Bacon Wrapped Chicken Livers
Maija-Liisa

Ingredients:
Italian dressing
chicken livers or breasts
water chestnuts (optional)
pineapple chunks (optional)
toothpicks

Place chicken breast pieces (personally not fond of chicken livers) in a ziplock bag. Add some Italian dressing and marinate in the fridge for 30 minutes.
Meanwhile, precook as many pieces of bacon as you would need in the microwave, oven or grill until partially done.

Wrap each chicken piece with a piece of bacon and secure with a toothpick. I usually add a water chestnut or pineapple chunk before I wrap it.
Place on a foil wrapped pan in the oven at 425 for around 15-20 minutes or until bacon is done the way you like it.

Fruit and Cheese Sticks
Maija-Liisa

Ingredients:
cheese, cubed
grapes
toothpicks

Place a piece of cheese and a grape on a toothpick.

Fried Mozzarella Sticks
My friend Jonna @ http://getoffyourbuttandbake.blogspot.com/2009/03/fried-mozzarella.html

Ingredients:
16 oz Package of Mozzarella Cheese
or you can also use Mozzarella sticks
2 Eggs Beaten
1/4 Cup Water
1 1/2 Cup Italian Panko or Plain Panko Crumbs
1/2 teaspoon Garlic Salt
1 teaspoon Italian Seasonings
2/3 Cup Flour
1/3 Cup Corn Starch

Directions:
Cut the mozzarella into either triangles or sticks. Beat the eggs with water and set aside. Mix the bread crumbs, garlic salt, and Italian seasonings and set aside. Blend the flour with corn starch and set aside. Heat your vegetable oil for deep frying to 360 degrees. Dip cheese in flour then in egg wash and then coat with bread crumbs. Place carefully in hot oil and fry until golden, this takes just a few seconds so watch carefully. When golden remove from hot oil and drain. Serve with marinara sauce.

Cocoa Roasted Almonds
Jann Johnson

1/3 C sugar
1/3 C cocoa
pinch of salt

Place sugar, cocoa and salt in large ziplock bag and shake to mix.

2 C whole raw almonds
1 egg white
1 tsp water

In small bowl, beat egg white and water until frothy. Add nuts and stir until nuts are well coated. Drain off excess egg white mixture and place nuts in the ziplock with cocoa mixture. Shake until nuts are well coated. Spoon nuts into a sieve or colander and gently shake off excess cocoa mixture. Place nuts on a lightly greased cookie sheet and bake at 325F for 25 minutes.