Sweet Potato Casserole - October featured recipe

[Photo courtesy of allrecipes.com]

4 1/2 cups cooked adn mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs, beaten
1 cup light brown sugar
1/2 cup all purpose flour
1/3 cup butter
1 cup chopped pecans

preheat oven to 350 degree, grease 9x13 baking dish. In Large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract and eggs. Spread sweet potato mixture into prepared baking dish. In a small bowl mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly then stir in pecans. Sprinkle pecan mixture over the sweet potatoes. Bake for 25 minutes in the preheated oven or until golden brown.

Zucchini Bread

1 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon nutmeg
1 egg, beaten
1 cup sugar
1 cup finely shredded, peeled zucchini
1/4 cup cooking oil

Preheat oven to 350°. Grease the bottom and sides of an 8x4x2 in. loaf pan.

In medium bowl combine flour, cinnamon, baking soda, salt, baking powder and nutmeg. Set aside.

In another medium bowl combine egg, sugar, shredded zucchini and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened. Batter will be lumpy. Spoon batter into prepared pan.

Bake for 50-55 minutes or until a wooden toothpick inserted near center comes out clean. Cool on wire rack.

Kim's Frosting

1 c solid white shortening

1 tsp Wilton Flavor (vanilla or butter)
2 tbl milk or water
1 lb or 4 cups powder sugar
1 tbl wilton meringue powder
pinch of salt

cream shortening flavoring and water, add dry ingredients on medium speed until all mixed together. add milk to soften more powdered sugar to thicken *Great for decorating or just eating with your fingers, yummm

*Chocolate Version

Add 3/4 cup cocoa or three 1 oz chocolate squares, melted and additional 1 to 2 tbl water to recipe. mix until well blended

courtesy of Wilton Cake Decorating and Kim Bates

Meghan's take on Funfetti Cake

1 box "Funfetti" cake mix

1 package white chocolate instant pudding mix

2 tsp almond extract

1 tsp vanilla

4 eggs

1/2 cup butter

1 cup whole milk

mix all together until smooth and bake at 350 for approx 30 minutes until done

Tomato Brushetta

3 large vine ripe tomatoes, diced
1 small red onion, diced (1/2c) *I use green onions
1 diced cucumber
6 green olives, minced *optional - dont bother if its not in your fridge
2 tbl olive oil
2 tbl balsamic vinegar
fresh chopped basil *I use dry
salt and pepper to taste
add 1/4 bread crumbs
toss and let sand for 30 min

enjoy on toasted french bread, we also enjoy sourdough buttered and broiled

Potato Soup - September featured recipe

1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped 1onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk   

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Diane's Award Winning Banana Cupcakes

1 1/2c sugar
1 square margarine
2 eggs
1/2 tsp. Salt
2C flour
1 tsp soda
3 ripe mashed bananas
1c. Sour cream
2 tsp vanilla

frosting:
8oz cream cheese
5 c. Powdered sugar
1/2c margarine or butter
2 tsp almond extract

combine the sugar, margarine, eggs, salt, flour, soda bananas, sour cream and vanilla (you can also add chocolate chips if you'd like) bake at 375° for 20 minutes.
beat cream cheese, powdered sugar, margarine and almond extract until smooth.

Peanut Butter Sticky Wings - July Featured recipe

1/2 cup smooth peanut butter

1/3 cup soy sauce

¼ cup water

2 tablespoons canola oil, plus more for oiling the grill grate

1 tablespoon sesame seeds

20 chicken wings, rinsed and thoroughly patted dry

1 scallion, finely chopped

Preheat outdoor grill to medium or about 350 degrees F. Oil the grate.  In a large bowl, whisk together peanut butter, soy sauce, water, oil and sesame seeds.  Add in wings and stir until wings are thoroughly coated.  Place wings onto the grill and cook covered for about 12 minutes on each side or until juices run clear.  Top with chopped scallions and serve.

Stawberry Lemonade Cupcakes

Yield: about 21 cupcakes

Ingredients:

For the cake:
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
2 tsp. lemon zest
12 tbsp. unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
3/4 cup milk
2 cups fresh strawberries, chopped

For the lemonade syrup:
1 cup lemonade concentrate, thawed
3/4 cup confectioners’ sugar

For the frosting:
1 cup fresh strawberries, roughly chopped
12 oz. cream cheese, at room temperature
18 tbsp. unsalted butter, at room temperature
2 2/3 cups confectioners’ sugar, sifted
3 tsp. lemon juice
1 tsp. vanilla extract

For garnish:
Fresh strawberries
Lemon slices

Directions:

To make the cupcakes, preheat the oven to 325 degrees F. Line muffin pans with paper liners. In a bowl, combine the flour, baking powder, salt and lemon zest. Stir together with a fork and set aside. In the bowl of a stand mixer, beat the butter on medium speed until it is light and fluffy. Add the sugar and beat until well combined. Beat in the eggs one at a time, scraping down the bowl after each addition. Add half of the flour mixture to the bowl and beat on low speed until just incorporated. Add in the milk and mix until smooth. Add in the remaining flour mixture and mix on low speed until just blended. Fold in the fresh strawberries with a spatula.
Divide the batter evenly between the paper liners, filling them about 3/4 full. Bake about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Once the cupcakes have cooled, whisk together the lemonade concentrate and confectioners’ sugar in a small bowl to make the lemonade syrup. Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in. (Place wax paper underneath your cooling rack so you don’t make a mess!)

To make the frosting, puree the strawberries in a food processor or blender. Strain the puree through a mesh sieve to remove the seeds, and set aside. Beat the cream cheese and butter in the bowl of an electric mixer on medium speed until smooth and very fluffy, about 5 minutes. Add the powdered sugar and mix until smooth. Add the lemon juice and vanilla extract and mix until incorporated. Mix in strawberry puree, a tablespoon at a time, until you achieve your desired texture and flavor of frosting (I added about 7 tablespoons of puree). Frost cupcakes as desired and garnish with fresh strawberries and lemon slices

Rasberry White Chocolate Scones

Whenever I make these, I think of my sister-in-law Sara as I got this recipe from her. Its a copycat recipe fro scones sod at a famous bread store that shall remain nameless. They are amazing. The first time I made them, they didnt turn out as well. Yesterday, when I made them again to take to the bishop for our meet-n-greet, they turned out amazing. They are good for breakfast, snack, dessert...I can pretty much eat them at any time of the day. Yummy!

makes 18-24 depending on size

3 sticks butter
2 c brown sugar
6 c flour
1 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1 egg beaten
1 c buttermilk (may need a little more)
2 c white choc chips
2 c FROZEN raspberries

Glaze:
powdered sugar
lemon juice
half and half or milk

1. heat oven to 305 degrees (yes...three zero five degrees)

2. Feather together first 6 ingredients with pastry cutter. make well in dough and add beaten egg and buttermilk. mix by hand. add white chocolate chips and mix in by hand. add raspberries and gently fold in by hand.

3. make about a tennis ball size scone and place on cookie sheet with parchment paper. bake for 35 minutes.

4. if desired, make glaze using powdered sugar, lemon juice and milk (or half and half) and brush over tops of scones.

My Tips:
Try this with other frozen fruits. Ive done blueberries before, which was also good.

Cake Brownies

2 eggs
1 1/4 cup sugar
1 1/4 cup butter
1 1/4 cup flour
3 tbsp coca
1 tsp baking powder
1 tsp vanilla extract

Melt butter while you mix eggs and sugar together
Mix melted butter with eggs and sugar
Bring rest of the ingredients together with eggs, sugar and butter, and mix all together

The dough will be pretty thick. pour into a spring form pan. I also use a baking/parchment paper in the bottom of the pan, so it will be easier to take the cake out when it's ready.

Bake for about 20-25 min, 395 F

When the middle of the chocolate cake "sinks" down, you know the cake is ready.

Zucchini Bread

From the Kitchen of Smitten Kitchen @ smittenkitchen.com

Yield: 2 loaves or about 24 muffins

Ingredients:

3 Eggs

1 Cup Olive or Vegetable Oil

1 ¾ Cup Sugar

2 Cups grated Zucchini

2 tsp Vanilla Extract

3 Cups All-Purpose Flour

3 tsp Cinnamon

1/8 tsp Nutmeg

1 tsp Baking Soda

½ tsp Baking Powder

1 tsp Salt

Directions:

1.     Preheat oven to 350 degrees Fahrenheit

2.     Grease and flour two 8x4 inch pans or line 24 muffin cups with paper liners.

3.     In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, and then add zucchini and vanilla.

4.     Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt.

5.     Stir this into the egg mixture. Divide batter into prepared pans.

6.     Bake loaves for 60 minutes, plus or minus ten minutes, or until a tester inserted into the center comes out clean. Muffins will bake more quickly, about 20 to 25 minutes.

Snickerdoodles

1-cup butter, softened

1 ½ cups sugar

2 eggs

2 ¾ - 3 cups flour

2 teaspoons cream of tartar

1-teaspoon baking soda

½ teaspoon salt

3 Tablespoons sugar + 1 ½ teaspoon cinnamon for coating

1. Preheat oven to 350 degrees F.

2. In a bowl cream together butter, sugar, and eggs.

3. Add flour, cream of tartar, baking soda, and salt. Mix until cohesive dough is formed.

4.Portion into 1 ½ inch balls (these are small) then roll in cinnamon/sugar mixture.

5. Place about 2 inches apart on cookie sheet and bake for 9-11 minutes.

6. Transfer to wire rack to cool.

I got this recipe from stay at home artist

Summer Salad - June featured recipe

1 yellow squash, diced
1 zucchini, diced
3 green onions, sliced
1 carrot, cubed
1/2 green bell pepper, diced
1 tomato, chopped
1/2 cup fat free ranch dressing
salt to taste
ground black pepper to taste

Toss vegetables with dressing and chill for at least one hour. Season with salt and pepper and serve!

Peanut Butter Cookie and Cream Cheese “Candy” Bars

1 Cup creamy peanut butter
1/2 Cup granulated sugar
1/2 Cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/4 Cups all purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3-4 Tablespoons hot water (enough to dampen the dough)
8 oz softened cream cheese
3 Tablespoons granulated sugar
25 pieces favorite leftover halloween, easter, christmas, or valentine's day chocolates!
1.  Preheat oven to 350 degrees F.  In stand mixer, beat peanut butter and sugars until well combined.  Add egg and vanilla to combine.
2.  In mixing bowl, mix flour, baking powder, baking soda and salt to combine.  Slowly add to wet ingredients then pour in hot water.  Press half of dough into an 8×8 inch baking pan lined with foil and sprayed with cooking spray.
3.  In another bowl mix the softened cream cheese and sugar until smooth then layer over peanut butter dough.  Cut up chocolates and layer over cream cheese then top with remaining peanut butter cookie dough.  Bake for 25-30 minutes or until cookie turns golden brown.  Remove and let cool completely then cut into squares.

9 large bars

I got this recipe from picky-palate.com - yum!

Texas Sheet Cake

2 sticks margarine                            ½ t. salt

1 c water                                              2 eggs

4 Tbs cocoa                                         ½ c soured cream (1 ½ tsp vinegar-1/2 c milk) let stand 5 min.

2 c flour                                                1 tsp soda

2 c sugar

Bring to boil margarine, water and cocoa. Remove from heat and add to the flour, sugar and salt. Beat in two eggs, soured cram and soda. Pour into greased jelly roll pan (10x15x1) I use cookie sheet.

Batter will be runny, bake at 375 for 20-22 minutes

Frosting for Texas Sheet Cake and Brownies

1 stick margarine              1 lb powdered sugar

4 Tbs cocoa                         1 tsp Vanilla

6 Tbs milk

Bring to boil. (I do this in Microwave) Revmove from ehat and add:

1 lb powdered sugar (2 cups or more) and vanilla

Beat well and spread over cake immediately after removing from the oven

Meghan Lang’s Aunt’s Chocolate Mousse

18 oz semi-sweet chocolate (the best quality has the best flavor)

2 C heavy cream, well chilled

6 eggs

2 Tbs powdered sugar

1 Tbs vanilla extract

Melt chocolate on a defrost setting in the microwave, checking every 2 minutes, until the chunks are soft and stir smoothly

Whip the cram until it forms medium-stiff peaks. Do not overbeat!

Separate 4 of the eggs and set the whites aside. Combine the yolks with the remaining 2 whole eggs. Beat in an electric mixer until the eggs are thick and lemon colored (about 5 minutes) While the yolks are beating, place the 4 egg whites in a clean copper or stainless steel bowl and whisk (by hand preferably) until the whites start to stiffen. Sprinkle on the powdered sugar and beat until you have firm peaks

Working QUICKLY, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. Stir until smooth, then add the remaining cream. When it is completely mixed, add the vanilla, then fold in the whites until just blended.

The mousse can be poured into individual bowls, or a large dessert dish. Chilling overnight intensifies the flavor. The mousse can be frozen for up to 2 weeks

NaNaimo Bars

Bottom Layer

½ c Margarine

¼ c Sugar

5 Tbs Cocoa

1 tsp Vanilla

1 Egg

2 c Graham Cracker Crumbs

1 c coconut

½ c chopped pecans

Middle Layer

¾ Tbs milk

¼ c vanilla pudding mix

½ c melted margarine

4 c powdered sugar

Top Layer

½ c semi-sweet chocolate chips

1 Tbs margarine

Bottom Layer: combine margarine, sugar, cocoa, vanilla and egg in pot. Stir constantly over med heat until like thick custard. Put in separate bowl with graham crumbs, coconut and pecans. Pack firmly into 9x13 pan and refrigerate.

Middle Layer: mix with whisk. melt milk, pudding and margarine together. Add to powdered sugar slowly (don’t use it all) until it has a pudding like consistency. Spread over bottom layer and refridgerate until hard.

Top Layer: Melt chocolate chips and margarine over very low heat (double broiler) then spread over middle layer, let hard in fridge, then cut into squares and enjoy!

Muddy Buddies

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9	cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)
1	cup semisweet chocolate chips
1/2	cup peanut butter
1/4	cup butter or margarine
1	teaspoon vanilla
1 1/2	cups powdered sugar

put cereal in a bowl and set aside. microwave chocolate and peanut butter on high for 1 minute, stir and then microwave for 30 seconds until smooth.

stir in vanilla then pour over cereal stirring until evenly coated.  put powdered sugar into a 1 gallon zip lock bag.  pour in cereal, seal the bag then shake until cereal

is evenly coated.  place on wax paper and let dry.

Crispy Clusters

1 cup small marshmallows
1 cup rice crispies
I cup cheerios
1 cup peanuts
(if you have allergies to peanuts, add 1 more cup of cereal,
maybe a cup of corn checks, Maybe even broken pretzels?)

1 lb Block candy coating
Melt the candy coating and pour over the dry ingredients, stir it all together
Spoon teaspoons size drops onto wax paper and let cool.
Voila! Easy peasy

almond bark popcorn mix

Mix together any combination of snacks that you want: popcorn, pretzels, m&m's, cranberries, rice chex, nuts, etc.  Melt some almond bark over top and enjoy!

Creamy Italian Chicken‏

1 cream cheese
1 can cream of chicken soup
1 packet of italian salad dressing (it's a seasoning packet next to the salad dressings)
4-5 thawed chicken breasts {cut in half}

mix the sauce together and cook in a crock-pot on low for 3-4 hours. 
Serve over rice!  Super rich!

It's the perfect Sunday dinner

Boule (Artisan Free-Form Loaf)

1 1/2 tbsp yeast
1 1/2 kosher salt
3 cups warm water
6 1/2 cups flour

Mix it but don't knead it.  Put it in a big bowl and let it rise on the counter for 2 hours.  Then put it in the refrigerator for up to two weeks! You can use it immediately, but it is easier to handle if it is refrigerated first.  It is a very sticky dough.  

When you are ready to make a loaf, generously sprinkle a cookie sheet that doesn't have an edge (I use my airbake cookie pans) with cornmeal. Then sprinkle some flour on top of the bowl of dough and lop off a quarter of the dough.  Fold dough over itself, tucking edges under and smoothing top.  You can shape it into a circle or elongate it a bit..     

Place it on the cornmeal covered pan.  Set your timer for 20 minutes and let it rise. After 20 minutes, place a pan (best if it doesn't have an edge) or baking stone into the oven, with a broiler pan placed on the lower rack.  Preheat the oven to 450 and set the timer for 20 minutes.  When the timer goes off,
slide the loaf from the cornmeal covered pan to the heated pan in the oven. Then pour 1 cup of hot tap water into the broiler pan under it.  Bake for 30 minutes until the bread is golden brown.The outside of the bread will be perfectly crispy and the inside perfectly soft.

White Chocolate Chip Cranberry Cookies

mix
1 c brown sugar
1 c white sugar
1 c crisco
2 eggs

add
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp vanilla
3 1/2 c flour
dried cranberries & white chocolate chips (as many as desired)

bake at 350 degrees for 8-12 minutes

*tip
-I run a fine chop through half the cranberries I add
-You can also melt some vanilla almond bark and drizzle for a fancier occasion

naan bread aka indian bread

2 c Flour
1t sugar
1t salt
pinch baking soda
2 T Oil
2 1/2 T Plain Yogurt

3/4 c warm water
1t yeast

olive oil


Dissolve yeast in warm water, while that is dissolving Mix dry ingredients, add oil and yogurt until all of it is incorporated. {let rise for 3-4 hours until doubled in size} use oil on your hand to keep from sticking. Separate dough into 6 equal parts and roll out using a little flour and rolling pin - into an oval shape about 1/4 thick (dont go too thin)

It is custom to make these in a special clay oven called a Tandoor but a super hot oven will work. If you have a "pampered chef stone" use that. Preheat  your oven with the stone inside to 450 degree's. Place your dough on the stone and bake (mine took about 5-6 minutes) until brown spots start to appear. brush with olive oil or butter and serve!

Manjula's version on you-tube

Artichoke and Spinach Dip - January Featured Recipe

1 (8 ounce) package cream cheese, softened
1/4 C mayonnaise
1/4 C grated Parmesan cheese
1/4 C grated Romano cheese
1 clove garlic, peeled and minced
1/2 tsp dried basil
1/4 tsp garlic salt
salt and pepper to taste
1 (14 ounce) can or jar artichoke hearts, drained and chopped
1/2 C frozen chopped spinach, thawed and drained or 2 handfuls of fresh baby spinach, chopped
1/4 C shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.