Submitted by Janet Schlosser (She brought this fantastic dish to the ward Christmas Party)
1 box of orzo pasta (which can be FINALLY found at Wal-mart and Target)
1 bag dried cranberries
one bunch (extremely finely chopped) parsley
one container of feta cheese
one cucumber (peeled and seeded and finely chopped)
one red onion (finely chopped)
Dressing
1/3 cup olive oil
3 Tbs red wine vinegar
Garlic Salt to taste
2 Tbs Italian Seasoning
1 Tbs dried mint
Dash of salt and pepper
pinch of sugar
1 tsp of yellow mustard
whisk all ingredients and pour over salad mix. Chill overnight but serve somewhat room temperature. Enjoy!
Thursday, December 17, 2009
Sausage Balls
Submitted by Patricia Schroeder
1 lb. bulk sausage, hot is best
12 oz. shredded cheese
2 cups bisquick
Mix together in large bowl. It works best to use your hands. Scoop out mixture or roll into balls (aim for about 1-1 1/2" or 2 tsp). Drop onto ungreased baking stone or cookie sheet. Bake at 350 for about 20 minutes or until golden brown. Serve warm. Can be served plain or dip in ketchup or syrup.
1 lb. bulk sausage, hot is best
12 oz. shredded cheese
2 cups bisquick
Mix together in large bowl. It works best to use your hands. Scoop out mixture or roll into balls (aim for about 1-1 1/2" or 2 tsp). Drop onto ungreased baking stone or cookie sheet. Bake at 350 for about 20 minutes or until golden brown. Serve warm. Can be served plain or dip in ketchup or syrup.
Monday, December 14, 2009
Our Christmas Cookies Exchange!!
For December, we met early in the month to exchange recipes and cookies for the upcoming Christmas baking. Heather was a wonderful hostess, providing several really yummy dishes to snack on while exchanging cookies. Check out these adorable penguins she made from olives, carrots, and an herbed sour cream dip.
We also talked a little about making candies, how to test the candy stage using a small cup of cold (or even iced) water. Here's a picture of the 4 candy stages (soft ball, hard ball, soft crack, and hard crack.)
Just a tip, to avoid having your candies turn to sugar, do not scrape the sides of your pan as you're nearing the end of cooking it.
As you will see below we still have a LOT of ladies that have not submitted their recipe yet. PLEASE, ladies; email me your recipes ASAP so I can get them posted: jodee.leahy@sherwoodfamily.net
Also, with the sheer number of dishes this month, I'm sure I've messed up who brought what. Please let me know of any corrections I need to make, and I'll get it fixed ASAP.
We also talked a little about making candies, how to test the candy stage using a small cup of cold (or even iced) water. Here's a picture of the 4 candy stages (soft ball, hard ball, soft crack, and hard crack.)
Just a tip, to avoid having your candies turn to sugar, do not scrape the sides of your pan as you're nearing the end of cooking it.
As you will see below we still have a LOT of ladies that have not submitted their recipe yet. PLEASE, ladies; email me your recipes ASAP so I can get them posted: jodee.leahy@sherwoodfamily.net
Also, with the sheer number of dishes this month, I'm sure I've messed up who brought what. Please let me know of any corrections I need to make, and I'll get it fixed ASAP.
Marachino Cherry Drop Cookies
Submitted by Shirley Parr
1/2 c. butter
1 egg
1 1/2 tbsp. cherry juice
1 1/2 c. flour
1/4 tsp. salt
1/2 c. nuts
3/4 c. sugar
3/4 c. chopped maraschino cherries
1 1/2 tsp. baking powder
1/4 tsp. nutmeg
Cream sugar and butter. Add egg and mix well. Add other ingredients. Drop by teaspoon on greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Makes 3 dozen.
Date & Nut Bars
Submitted by Shirley Parr
• 2 cups sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 cups chopped dates
• 2 cups chopped walnuts or pecans
• 4 eggs, lightly beaten
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• confectioners' sugar
In a large bowl, combine the sugar, flour, baking powder, salt, dates and nuts. Add the eggs, butter and vanilla; stir just until dry ingredients are moistened (batter will be very stiff). Spread in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool bars on a wire rack. Dust with confectioners' sugar.
Best Ever Chex Mix
Submitted by Janet Schlosser
1 cup butter
1 cup light corn syrup
1 cup sugar
6 cups rice chex
6 cups golden grahams
1 cup chopped almonds
1 cup cashew halves
1 cup coconut
1 cup craisins
1 cup white chocolate chips
Stir butter, corn syrup and sugar in saucepan and bring to a boil. Boil 3-4 minutes. Mix remaining ingredients in a large bowl. Pour sugar mixture over the top and mix well. Spread on wax paper and let sit for one hour or longer. Store in an airtight container.
Lemon Blossoms
Submitted by Janet Schlosser
4 large eggs
3 1/2 ounce package instant lemon pudding mix
18 1/2 ounce package yellow cake mix
3/4 cup vegetable oil
Glaze:
4 cups confectioners’ sugar
1/3 cup fresh lemon juice
grated zest of 1 lemon
3 tablespoons vegetable oil
3 tablespoons water
Directions:
Preheat the oven to 350 degrees.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
Great Grandma James' Molasses Cookies
Submitted by Nicole Sizemore
6 Cups flour
1 cup sugar
1 cup buttermilk
1 tsp. salt
1 cup butter
1 tsp baking soda
1 tsp nutmeg
3 eggs
1 tsp.cinnamon
1 tsp vanilla
1 tsp. ginger
1 cup molasses
Sift together dry ingredients, except soda, in a bowl. In a separate bowl cream sugar, butter vanilla and eggs. Add molasses and mix well. Then add dry ingredients a cup at a time. Dissolve soda in buttermilk and add to mixture. The mixture will be a bit wet and sticky. (You might need to add a few table spoons of flour because of elevation but I didn't and they turned out OK)
Chill mixture at least 2 hours. Flour your work space well and add about a soft ball size worth of dough to it, flour the rolling pin and gently roll it out to an 1/8" thick. Add more flour if it starts to stick. Cut with cookie cutters.
Place on ungreased backing sheet. Decorate cookies then bake 8-10 minutes at 375 degrees. Don't over bake.
Orange Ginger Spice Cookies w/White Chocolate (courtesy of Our Best Bites)
Submitted by Amanda Bloomfield
Recipe by Paula Deen
3/4 C Butter flavored Crisco*
1 C sugar, plus more for rolling
1 large egg
1/4 C molasses
Zest of 3 large oranges
2 C flour
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1/2 t salt
1/2 bag of white chocolate chips
*I made these with butter once and they flattened like pancakes. Shortening actually turned out with a much better texture.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper or a silpat.
With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg, zest, and the molasses and beat until completely incorporated.
Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar. Place on cookie sheets.
Bake for 8-10 minutes or until just set around the edges and you start to see "crackling" on the top. They'll puff up while they're baking, and as they cool they'll flatten. Don't overbake! You want to keep them nice and chewy-soft in the middle.
Then melt the white chocolate in the microwave in 30 second intervals until melted and smooth. Take the cooled cookies and dip the edges in the chocolate; shake in the air a bit to let excess chocolate drip off. Lay the cookies on waxed paper or parchment until the chocolate is hardened.
Chocolate-Peanut Butter Candy
Submitted by Patricia Schroeder
8 squares white/vanilla almond bark
1/2 cup peanut butter
1/2 cup chocolate chips
Line a cookie sheet with aluminum foil. Combine almond bark and peanut butter in microwave safe bowl. Microwave 2-3 minutes, stirring after each minute. Pour melted mixture onto foil, spreading evenly. Melt chocolate chips. Drizzle chocolate over peanut butter mixture. Swirl with a fork or knife to create marble appearance. Refrigerate until firm. Break into pieces.
Easy Fudge
Submitted by Heather Sheehan
1 1/2 bags chocolate chips (semi-sweet or milk)
1 can sweetened condensed milk
2 cups mini marshmallows
1 tsp vanilla
Heat through to combine. Pour into 9x9 pan lined with greased wax paper.
Cool completely before cutting.
Almond Roca (English Butter Toffee)
Submitted by JoDee Leahy
1/2 cup water
1 cup butter
2 cups sugar
1 tsp vanilla
1/2 cup corn syrup
6 oz chocolate chips
chopped or slices almonds
Butter a large cookie sheet and sprinkle with almonds to your liking.
In a large sauce pan (be sure to leave plenty of room for it to boil up without spilling over)combine all but the chocolate and nuts. Stir rapidly on medium high heat until butter and sugar combine.
Reduce heat to medium and cook candy to the hard crack stage; stirring constantly. (To avoid the candy turning to sugar, do not scrape the sides of the pan as you stir the candy near the end of cooking) When the candy begins following the spoon around, starts to calm down, and darkens in color, then you know it is nearly done.
When candy reaches the hard crack stage, quickly pour over chopped almonds. Sprinkle chocolate chips over the top of the hot candy and wait two minutes until the chocolate melts. Spread like frosting and sprinkle more almonds over the top.
Let cool, & break into pieces.
Shelby's Fudge
Submitted by Shelby Johnson
4 cups sugar
2 squares butter
1 can evaporated milk
1 bag marshmallows
1 bag Ghiraddelli Milk Chocolate Chips
Boil sugar, butter, and milk until it reaches 240 degrees; stirring constantly. Pour over the marshmallows and chocolate chips. Mix well and pour into pan to cool.
Thanksgiving Appetizers Tastey and Fun!
For November we met to share our Thanksgiving Appetizer recipes. Everything was fantastic and we stayed talking and having a great time late into the night. Thank you for hosting Abigail!
Chicken and Black Bean Rolls
Submitted by Michelle
2 Tbsp Red pepper (chopped)
2 Tbsp Green onion (chopped)
1/3 cup frozen corn
2 Tbsp frozen spinach
1/2 Tsbp chili powder
1/4 cup black beans
1/2 Tbsp cumin
1/4 tsp salt
3/4 cup Monterey Jack Cheese
2-3 cooked and diced chicken breasts
2-3 tortillas
Dipping Sauce:
1/4 cup avacados
1/4 cup mayonnaise
1/4 cup sour cream
1/2 tsp salt
1/8 tsp onion powder
Garlic powder and pepper to taste
1 1/2 tsp white vinegar
Saute red pepper & green onion in a small amount of oil. Add corn, spinach, chili powder, black beans, cumin, and salt. Remove from heat and add chicken and cheese. Roll mixture into tortillas and slice into 3/4" pieces. Grease the baking sheet! Bake @ 400 degrees for 17-20 minutes. Then turn each piece over; cook and bake an additional 10 minutes if necessary. Mix togther the dipping sauce and serve with salsa.
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