November Recipe Dibbs

Just leave a comment letting us know what you'll be bringing. The theme is Thanksgiving Side Dishes.

October Treat Recipes

Thanks for all who came and the yummy treats you brought. Enjoy the recipes!

Magic Cookie Bar Recipe (April Johnson)

For the bottom:

1 cup melted butter

4 cups crushed graham crackers

Combine and spread on large cookie sheet

To sprinkle on top, one at a time:

3 cups coconut

1 ½ cups butterscotch chips

1 ½ cups milk chocolate chips

Pour 2 cans sweetened condensed milk over top

Then sprinkle 1 to 1 ½ cups walnuts

Bake at 325 for 30 minutes or a little less

You may need to add a bit more butter for the bottom, the goal is to make it the consistency of a cheesecake crust.

Spiced almonds/brittle.... (Laurie Parker)

2 cups almonds (raw or roasted, but not salted)
1 Tablespoon Cinnamon
1 tsp cayenne pepper (more if you like them really spicy) :)
1 cup sugar
1/2 cup water
1/4 tsp salt
large sauce pot
wooden spoon
parchment paper or silicon mat

If your almonds are raw, roast them in the oven on a pie plate or cake pan for 15 minutes at 400 degrees. Set them aside to cool and add the cinnamon and cayenne pepper.

In a heavy sauce pan put in sugar, water, and salt. Set the heat to high, put a lid on top and boil for 10 minutes. After 10 minutes, take the lid off and watch the pot closely. The bubbles in the sugar mixture should be piling on top of each other. When the color changes to medium to dark amber, through the almond mixture in and take off the heat and stir like mad. Once the almonds are coated, pour onto parchment paper. If you want more individual pieces, use a couple of forks to separate almonds. Let cool and then break apart brittle and put into an air tight container.

Almond Creme Cookies (Reba Orton)

Cookies: 6T chilled butter

1 C sifted flour
2 1/2 T light cream
Blend flour and butter w/pastry blender. Add in cream a little at t time until dough is moistened. Form in a ball and roll out to 1/8" thickness. Cut in rounds. Dip rounds in sugar on one side and place sugar side up on an ungreased cookie sheet. Bake 8 minutes at 375 degrees.
Almond Creme: 3/4 C powdered sugar
1 T soft butter
1/8 tsp almond extract
1 T light cream
Form into sandwich cookies or spread almond cream on top of cookies.

Makes 30 cookies or 15 sandwiches


Caramel Popcorn (Bonnie Synder)
1 1/4 c white corn syrup
3 C brown sugar
1 sq margarine
1 can sweetened condensed milk
3 gal. popped popcorn

Over medium heat, bring corn syrup and brown sugar to a boil, then add sweetened condensed milk. Bring to a boil again and add margarine; return to b oil and cook to softball stage. Pour over popcorn.

Ultimate Bar Cookies (Tiffany Robb)

2 cups flour

1/2 cup brown sugar

1/2 cup butter, softened

1 cup coursely chopped walnuts

1 3.5-ounce jar macadamia nuts, coursely chopped (1 cup)

1 6-ounce package whits baking bars, coursely chopped (1 cup) I use white chocolate chips

1 cup milk chocolate pieces

3/4 cup butter

1/2 cup brown sugar

In a medium owl, beat flour, 1/2 cup brown sugar, and 1/2 cup butter till mixture forms fine crumbs. Press into the bottom of an ungreased 13x9 inch baking pan. Bake in a 350 degree oven about 15 minutes or till lightly browned.

Transfer pan to a wire rack. Sprinkle nuts, and chocolate pieces over hot crust. Cook and stir 3/4 cup butter and 1/2 cup brown sugar till bubbly. Cook and stir for one minute more. Pour over nuts and chocolate in pan. Bake about 15 minutes more or just till bubbly around edges. Cool in pan on a wire rack. Cut into desired shapes. Makes 36 bars.

Scotcharoos (Kim Roberts)
1 C karo syrup
1 pkg chocolate chips
1 pkg butterscotch chips
1 C peanut butter
1 C sugar
6 C rice krispies

Mix together karo syrup and sugar. Cook until it boils. Remove from heat. Add peanut butter, pour in rice krispies and stir. Press into greased 9x13 pan. Melt chocolate and butterscotch chips in double broiler. spread over rice krispies. let cool and cut into squares.


Apricot Bars (Elisa Allan)
From Crisco Classic Recipes:

2/3 cup chopped dried apricots
2/3 Cup water
1/2 cup SMUCKER's Apricot Preserves (I just used homemade apricot-pineapple jam as substitute for both the Smuckers and the dried apricots)
1 T granulated sugar
1/2 t almond extract
1 butter flavor CRISCO stick or 1 Cup Butter Flavor CRISCO all-vegetable shortening
1 1/2 Cups firmly packed light brown sugar
1 1/2 Cups all purpose flour
1 1/2 Cups quick oats (not instant or old-fashioned), uncooked
1 t baking powder
1/2 t salt

1. Combine apricots and water in small covered saucepan. Cook on medium heat about 10 minutes. Remove lid. Cook until apricots are tender and water has evaporated. Add preserves, granulated sugar and almond extract. Stir until preserves melt. Cool to room temperature.

2. Heat oven to 350 F. Place wire rack on countertop for cooling bars. (If you don't have a cooling rack, I usually use a wet/damp dishtowel)

3. Mix 1 Cup shortening, brown sugar, flour, oats, baking powder, and salt in a bowl. Mix at low speed of electric mixer until well blended and crumbly.

4. Press half of mixture in bottom of ungreased 13x9x2 inch baking pan. Spread apricto mixture evenly over crust. Sprinkle remaining crumb mixture over filling. Press down gently.

5. Bake at 350 F for 30 minutes or until crust is golden brown. DO NOT OVERBAKE. Remove pan to wire rack. Cool slightly. Run spatula around edge of pan to loosen. Cool completely in pan on wire rack. Cut into 2x1 1/2 inch bars. (or bar in size of your choice! :)

September Recipe Group- Fall Pot Luck

Read below for the goodies brought to the September Recipe Group Fall Pot Luck:

Pumpkin Bread (Shared by Laurie Parker)

Makes 2 loaves or a very full bunt pan

Ingredients

3 1/2 cups whole wheat flour

2 1/2 cups sugar

2 teaspoons baking soda

1 teaspoon salt

2 teaspoon ground nutmeg

1 tablespoon ground cinnamon

2 tablespoons molasses

2 cups pumpkin puree

1 cup vegetable oil

2/3 cup milk

Directions

1. Preheat oven to 350 degrees F. Grease and flour two 8" x 4" loaf pans or one bunt cake pan.

2. In a large bowl, stir together the flour, sugar, baking soda, salt, nutmeg, and cinnamon. Add the molasses, pumpkin puree, oil, and milk, and mix until all of the flour is absorbed. Divide the batter evenly between the prepared pans.

3. Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.

This is actually Lori Luff's recipe and I am not sure what it is called
(Shared by Tiffany Robb -- the perfect substitution for Sweet Yams at Thanksgiving... so good!)

1 butternut squash
1 cup sugar
1 1/2 cup milk
1 tsp. vanilla
1 pinch salt
2 T. flour
3 eggs
1/4 cup melted margerine
TOPPING:
1/2 (16 oz.) pkg. vanilla wafers, crushed
1/2 cup margerine melted
1 cup brown sugar
Directions:
1. Peel squash with peeler, put in microwave and cook on high until softened (2-3 minutes). Cut in half, scoop out seeds and cube. cook cubes in large pot of boiling water until tender, about 15 minutes.
2. Drain & Mash squash. Combine 3 cups mashed squash and reamaining casserole ingredients and pour into 9x13 pan.
3. Bake in preheated oven for 45 minutes or until set.
4. In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margerine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

No-Knead Bread

(Shared by Brooke)

(Picture from restaurantwidow.com)

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

May: Easy Appetizers, as fancy or simple as you want!

Starting left to right: Liptauer Cheese (Hungarian spiced cheese spread), Cilantro Pesto, Mustard/Slaw Sauce, Hummus, Blue Cheese Spread w/ walnuts, and Sun-dried Tomato Pesto.

Veggies: Broccoli, Carrots, Asparagus, and various colored Bell Peppers.

Breads: Whole Wheat Pretzels and a French Baguette sliced into 1/2 inch rounds that were toasted in the oven for 5 minutes.

I used a food processor for almost all of these. I find it to be very quick and easy, plus clean up is a piece of cake.


Liptauer Cheese (Hungarian spiced cheese spread)

2 tsp paprika
1/2 a small onion
2 teaspoons drained capers or a few pickled banana pepper rings
3/4 tsp caraway seeds
8 oz cream cheese

Put everything but the cream cheese into the food processor and puree until the onion is minced, usually 10 seconds. Add cream cheese and puree until smooth.

Scrap into a small bowl or spread on bread rounds.


Cilantro Pesto

1 bunch cilantro
2 cloves garlic
1/4 cup pine nuts
1/4 cup Parmesan cheese
1 tablespoon lemon juice
salt to taste

Wash and use mostly the leaves of the cilantro and discard the stems. Throw everything into a food processor and puree until smooth. I start with about a tsp salt. I sometimes add more lemon or garlic, depending on my mood.

Scrap into a small bowl or spread on bread rounds.


Mustard/Slaw sauce

1/2 cup Marzetti's Slaw Sauce
1 to 2 Tbsp mustard

Mix together with a spoon. Serve with veggies, especially broccoli!


Hummus

1 15 oz can or 2 cups homemade, drained chickpeas
2 Tbsp lemon juice
1 Tbsp peanut butter or tahini (tahini is what they use in the Middle East, but almost everyone has peanut butter)
2 cloves garlic
salt to taste
1 to 2 Tbsp Olive oil (optional)
1/4 to 1/2 tsp ground cumin (optional)

Put everything into the food processor and puree until smooth. Serve with pita bread or bread rounds or veggies.


Blue Cheese Spread w/ walnuts

8 oz cream cheese
2 oz blue cheese
2 Tbsp apple juice
1 Tbsp chopped walnuts

Puree everything but the walnuts, until smooth. Scrap into a small bowl and sprinkle with walnuts or spread on bread rounds and sprinkle with walnuts.

Sun-dried Tomato Pesto

Pesto usually has Parmesan cheese, but I find that you don't need it for this pesto. You can add a 1/4 cup if you like.

1/4 cup oil pack sun-dried tomatoes, drained
1/4 cup cashews (any nut can be used: pine nuts, walnuts, almonds, etc.)
2 cloves garlic
salt to taste

Put everything into the food processor and puree until only slightly chunky. Scrap into a small bowl or spread on bread rounds.


Enjoy!

April: Chicken and Asparagus on the Grill

It was the perfect day for an outdoor grill recipe group. Tiffany provided us with 2 great recipes to use as the weather and our BBQs warm up. Enjoy!

Teriyaki Grilled Chicken

1/4 cup oil
1/4 cup soy sauce
1/2 tsp ginger
1/2 tsp garlic salt
1 Tbsp cornstarch
salt and pepper
1/2 cup pineapple juice or crushed pineapple
1 tsp sugar

Marinate chicken in sauce, then grill. While grilled, drizzle honey on top.

Makes enough for 4-6 chicken breasts

Grilled Asparagus

Wash and cut asparagus. Steam for 5 minutes. Add butter, garlic salt, and pepper to taste. Grill on grill to desired tenderness.

March Recipe Group- Quick Desserts

Here are the recipes for March from Robyn:

Yogurt Pie

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
2 T. sugar
5 T. butter or margarine, melted
Mix well; press into 9" pie plate. Refrigerate before
filling.

Filling:
1 8-oz. tub Cool Whip, thawed (use a little less than the
whole tub)
1 6-oz. container of fruit yogurt
1/2-1 c. diced fruit (the same as your yogurt)
Gently blend Cool Whip and yogurt until completely mixed.
Add fruit. Pour into graham cracker crust and freeze for
about 2 hours before serving. Light and refreshing!
*Our favorite flavors are strawberry and raspberry, but use
whatever you like. If you use a 4-oz. yogurt container,
put two in instead of one.

Microwave Brownies

2/3 c. butter or margarine, melted
1 c. sugar
2 eggs, slightly beaten
1 tsp. vanilla
1 c. flour
1/4 c. cocoa
1/2 tsp. baking powder

Mix together melted margarine and sugar. Cool; add eggs
and vanilla. Sift flour, cocoa and baking powder into
sugar mixture and blend in. Pour into lightly greased 9"
pie plate. Microwave on high for 4-4 1/2 minutes. (If you
don't have a carousel microwave, turn 3 times as it cooks.)
Remove with hot pads! Cool slightly before cutting. Best
eaten when slightly warm.
*The edges and center may not look done after 4 1/2
minutes, but do not overcook if you have a high watt
microwave or the brownies will harden. Leaving the center
and sides a little gooey will make the brownies more
fudge-like.

Broiled Eggplant Slices with Parmesan and Oregano Bread Crumbs

We've been enjoying Eggplant Parmesan for a couple of years but always felt guilty about the oil we had to use to fry them up. Plus our place would be smoky for the rest of the night. I was really excited about this recipe I found in a book called, "Vegetables Every Day." It's a fun book because it teaches you about all sorts of different veggies and gets you excited to try new ones. Anyways, we've been doing this recipe about every other week and it has worked out great! Tons less oil, no smoke, and pretty much the same taste. Give it a try and let me know if you like it.

1 medium eggplant
3 Tbsp oil
salt
3/4 cups bread crumbs
1/3 cup grated Parmesan cheese (we usually mix low-fat Mozzarella for 1/2 of it)
a pinch or two of Oregano

1. Preheat broiler. Cut the top and bottom off of the eggplant and then cut into slices (we've done lengthwise but like little round guys better than the long). Don't go too thin, but the thinner the crispier (about 1/2 inch). Lay eggplant on a large baking sheet. Brush eggplant lightly on both sides with some of the oil and season with a bit of salt.

2. Combine the bread crumbs, cheese, remaining oil, and oregano in a small bowl. Mix until combined and moistened.

3. Broil the eggplant, turning once, until lightly browned (about 7-10 minutes). Remove the baking sheet and then sprinkle the bread crumb mixture over the eggplant. Put it back in the oven and broil until the crumbs are lightly browned -- probably no more than a couple of minutes. Watch them because they can burn quickly!

4. Serve immediately with your favorite marinara over the top.

February Recipes

Orange Puff Pankcakes

6 eggs
1 cup milk
1/4 cup prepared orange juice (Hint: Thaw orange juice concentrate. Reserve 1/2 cup for the syrup. Mix the remaining concentrate in a pitcher with 2 cans of water to make the prepared orange juice.)
1/2 cup sugar
1 cup flour
1/4 tsp. salt

Mix the above ingredients in a blender.

Melt one cube butter in a 9 by 13 pan at 425 degrees until the butter sizzles. Remove pan from the oven and pour batter in immediately. Put pan back into the oven and bake for 20 minutes or until puffed and brown. Sprinkle with powdered sugar. Serve with orange syrup, bacon and seasonal fruit.

Orange Syrup
1 cup sugar
1/2 cup orange juice concentrate (not diluted)
1 cube butter
1/2 tsp. vanilla

Combine in a saucepan and bring to a boil to thicken. Serve warm.


Stuffed Cream Cheese French Toast
1 load of bread
3-5 eggs
Milk
Cinnamon
Vanilla
Sugar

Cream Cheese Filling
1 (8 oz.) pkg. cream cheese, room temperature
1/2 cup powdered sugar
1 tsp. vanilla

Spread cream cheese filling between two slices of bread. Dip in egg/milk mixture and cook.
Top with raspberry jam, whip cream and syrup. Delicious!

January's Meeting--ValentineTreats

Oreo Truffles

1 pkg. oreos
1 pkg. cream cheese
2 pks. choc. chips or 1 pkg. of candy melts

Crush the entire package of oreos into fine crumbs. Take out a handful (maybe 1/2 cup) of oreos and set aside. Mix the oreos and softened cream cheese. Once it's mixed well roll into 1" balls and put on a piece of wax paper.

Melt the chocolate chips. (You can also use the colored candy melts for dipping. That way, they are holiday appropriate. I used red candy melts for Valentine's Day, but using the chocolate--semi-sweet or milk is just as good)

Dip the oreo balls into the melted chocolate, put on wax paper, and top with oreo crumbs. Chill in fridge.




Chocolate Chip Cheeseball



1 pkg. cream cheese
1/2 c. butter
3/4 c. powdered sugar
2 T. brown sugar
1 T. vanilla
1/2 bag mini chocolate chips



Cream butter and cream cheese. Add the rest of the ingredients. Optional: Top with crushed graham crackers. Best served with chocolate (preferred) or cinnamon graham sticks. (In this picture, I had to use chocoate graham crackers because the store I went to didn't sell the chocolate sticks, but they're much easier if you can find them.)