Hello Ladies!
Seeing as how JoDee moved, there was a little lapse in posts for the last couple months. I (Janet Schlosser) take full credit/blame for that and will be doing much better moving forward. Please understand if I get Halloween's recipes posted in January, as Christmas is very much on my mind at the moment. Speaking of Christmas...December's cooking club will be joining forces with book club and is set to be held at Sarah Terry's home on the 14th at 7:00. I understand that book club usually begins at 7:30, but we want to have time to explain each other's recipes and enjoy the treats. It is my understanding that this month's book club was having a potluck, so just remember to bring a copy of your recipe so that I can post it. To those of you in the cooking club that haven't read the book...come anyway! Looking forward to it!
Sunday, December 5, 2010
Sunday, July 18, 2010
Ideas for Lemonades
For July we enjoyed several chilled recipes for beating the summer heat. Enjoy the recipes featured below.
Some simple yet intriguing variations on this summer favorite.
Basic Lemonade:
3 cups cold water
1 cup lemon juice
3/4 cup sugar
Stir together and add flavors suggested below. Chill, serve over ice with garnishes.
1. Ginger
Fresh ginger root
Ripe pear slices
Sugar cane stalk for stirring
2. Watermelon
Watermelon puree
Watermelon slice to garnish
3. Lavender
Dried lavender
Fresh lavender leaves for garnish
4. Peach
Peach nectar
Peach slices to garnish
5. Blackberry
Fresh Blackberries
Fresh Sage leaves
6. Kiwi-Melon
Sliced kiwifruit
Honeydew puree
Honeydew slice to garnish
7. Raspberry
Raspberry juice
Fresh raspberries
8. Key Lime
Limeade
Key lime slices
Mint Leaves
9. Lemon Drop
Crushed lemon drops
Sugar
Lemon slice to garnish
(Before filling glass with lemonade, wet the rim and dip in the crushed lemon drops & sugar)
10. Papaya
Guava juice
Fresh Papaya slice for garnish
Some simple yet intriguing variations on this summer favorite.
Basic Lemonade:
3 cups cold water
1 cup lemon juice
3/4 cup sugar
Stir together and add flavors suggested below. Chill, serve over ice with garnishes.
1. Ginger
Fresh ginger root
Ripe pear slices
Sugar cane stalk for stirring
2. Watermelon
Watermelon puree
Watermelon slice to garnish
3. Lavender
Dried lavender
Fresh lavender leaves for garnish
4. Peach
Peach nectar
Peach slices to garnish
5. Blackberry
Fresh Blackberries
Fresh Sage leaves
6. Kiwi-Melon
Sliced kiwifruit
Honeydew puree
Honeydew slice to garnish
7. Raspberry
Raspberry juice
Fresh raspberries
8. Key Lime
Limeade
Key lime slices
Mint Leaves
9. Lemon Drop
Crushed lemon drops
Sugar
Lemon slice to garnish
(Before filling glass with lemonade, wet the rim and dip in the crushed lemon drops & sugar)
10. Papaya
Guava juice
Fresh Papaya slice for garnish
Summer Pink Lemonade Cream Pie
Submitted by Heather Sheehan
(Sorry for the photo; this pie was actually a very pretty pink)
1 graham cracker crust
8 oz. cream cheese (softened)
1/2 cup sugar
1 regular sized cool whip
1 pkg Pink Lemonade unsweetened Kool-aid (for less tartness, only add 1/2 pkg)
1 tsp vanilla
1/2 drops red food coloring
Whip together everything but the crust. Pour into the pie shell & chill.
Fresh Summer Salsa
Submitted by JoDee Leahy
6 large cans of diced tomatoes (I've used flavored diced tomatoes before like Italian Diced tomatoes, etc. For a spicier salsa, use Rotel)
2 stalks celery, chopped
1 bunch of cilantro, chopped
1 cucumber, chopped
1 bunch of green onions, chopped
1 green pepper, chopped
1 1/2 cups medium Salsa
1/2 cup catsup
1 small can diced green chilies (For more fire used diced jalepenos)
Mix everything in a very large bowl. Chill in the fridge and enjoy with chips, or on any mexican dish. It makes a LOT, but this is a sweeter, chunky salsa, that you eat by the whole chipful. It goes fast.
Caprese Salad
Submitted by Janet Schlosser
Tomatoes, sliced
Fresh Mozzerella, sliced
Basil Leaves, chopped
Balsamic Vinegar
Arranges tomatoes, mozzerella, and basil on the plate; drizzle with balsamic vinegar.
Enjoy!
Chilled Lemon Gingerale
Submitted by JoDee Leahy
2 1/4 cups water
1/2 cup coarsely chopped fresh mint
1/2 cup lemon juice
2 medium lemons, sliced
1/2 cup lemon sherbet, softened
1 liter ginger ale, chilled
For mint ice cubes, combine the water, mint and lemon juice; pour into two ice cube trays. Freeze until set. In a pitcher, combine the lemons and sherbet; slowly stir in ginger ale. Add the mint ice cubes Yield: about 5 cups.
Homemade Cake Batter Ice Cream
Submitted by Heather Sheehan
4 cups whole milk
1/2 cup sugar
4 cups heavy whipping cream
4 tsp vanilla
1 box cake mix (flavor of your choice)
In a large heavy pot, heat milk and sugar over medium heat just until sugar is disolved, stirring constantly. Add cake mix. Add whipping cream and vanilla. Combine well. Chill first or put directly into the ice cream maker. Follow manufacture directions for icing the cream & enjoy!
4 cups whole milk
1/2 cup sugar
4 cups heavy whipping cream
4 tsp vanilla
1 box cake mix (flavor of your choice)
In a large heavy pot, heat milk and sugar over medium heat just until sugar is disolved, stirring constantly. Add cake mix. Add whipping cream and vanilla. Combine well. Chill first or put directly into the ice cream maker. Follow manufacture directions for icing the cream & enjoy!
Sunday, June 27, 2010
June BBQ
Our June cooking club was hosted by these wonderful people!!!
The Theme was BBQ foods and sides.
Spouses and children were all invited this month to join in the festivities.
The food was tastey and fun was had by all! Thank you Schlossers!
Enjoy the recipes!
The Theme was BBQ foods and sides.
Spouses and children were all invited this month to join in the festivities.
The food was tastey and fun was had by all! Thank you Schlossers!
Enjoy the recipes!
Caramel Strawberry Banana Pudding
Submitted by the Schlossers
2 Pkgs instant vanilla pudding
1 tub of cool whip
2 cups milk
5 bananas
8 strawberries
1 box of vanilla wafers
Caramel sauce
Mix pudding with cool whip and milk. Layer with cookies, sliced bananas, strawberries, and caramel sauce. Serve cold.
Onion Soup Hamburgers
Submitted by the Schlossers
blend 1 pkg dried onion soup mix with ground beef, form into patties, and grill.
Onion Dip
Submitted by Freda Hutzel and Laurie Schlosser
1/2 sweet onion, finely chopped
2 8 oz. pkgs cream cheese
2 tsp worcestershire sauce
1 tsp garlic salt
1 tsp sugar
blend well and serve cold.
Corn on the Cob Seasoning
Submitted by the Schlossers
1 bunch finely chopped Italian parsley
1 cup of shredded parmesan
1 Tbsp of garlic salt
They grilled up a bunch of ears and with butter and this seasoning, we were in heaven!
Grilled Pineapple (Two Kinds!)
Really easy, really tasty! And we had two versions to feast on.
Submitted by the Sheehans
Fresh Pineapple
Nuttella
Cut up Pineapple and grill to perfection. Smother in nuttella to eat. Yummy!!!
Submitted by the Leahys
Fresh Pineapple
Brown Sugar
Cut up Pineapple into grilling sized pieces. Sprinkle several handfuls of brown sugar on top and toss in a bowl to coat. Grill until done and fantastically tasty!
Submitted by the Sheehans
Fresh Pineapple
Nuttella
Cut up Pineapple and grill to perfection. Smother in nuttella to eat. Yummy!!!
Submitted by the Leahys
Fresh Pineapple
Brown Sugar
Cut up Pineapple into grilling sized pieces. Sprinkle several handfuls of brown sugar on top and toss in a bowl to coat. Grill until done and fantastically tasty!
Potato Salad
Submitted by ??? (If anyone remembers who brought the Potato Salad, please let me know.)
Bacon Wrapped Jalapenos
Submitted by Janet Schlosser
(recipe courtesy of Selia Crawford)
8 jalapeno peppers
1/4 cup shredded Colby-Monterrey jack cheese
8 oz cream cheese
8 slices bacon, cut
black pepper
toothpicks
*Be sure to wear gloves when working with the peppers
Cut off stems and cut in half lengthwise, seed, rinse, dry, and set aside.
Mix cheeses until well blended.
Stuff the pepper halves with cheese mixture and wrap with bacon. Secure with toothpick and sprinkle with black pepper. Place on a foil-lined baking sheet and bake for 20 minutes at 375. Be sure the bacon is nice and crispy before serving.
(recipe courtesy of Selia Crawford)
8 jalapeno peppers
1/4 cup shredded Colby-Monterrey jack cheese
8 oz cream cheese
8 slices bacon, cut
black pepper
toothpicks
*Be sure to wear gloves when working with the peppers
Cut off stems and cut in half lengthwise, seed, rinse, dry, and set aside.
Mix cheeses until well blended.
Stuff the pepper halves with cheese mixture and wrap with bacon. Secure with toothpick and sprinkle with black pepper. Place on a foil-lined baking sheet and bake for 20 minutes at 375. Be sure the bacon is nice and crispy before serving.
Sunday, April 4, 2010
Morning Muffins (From Make-A-Mix)
Submitted by JoDee Leahy
(Blueberry Crumb Variation pictured above)
2 1/2 cups Quick Mix (Posted below)
4 Tbsp sugar
1 egg, beaten
1 cup milk or water
Butter and honey if desired
Preheat oven to 425F
Generously butter muffin pans. Place Quick Mix in a medium bowl, add sugar, and mix well. In a bowl, combine egg and milk or water. Add all at once to dry ingredients. Stir until just blended. Fill prepared murrin pans 2/3 full. Bake 15-20 minutes, until golden brown. Serve hot with butter and honey, if desired. Makes 12 large muffins.
Variations:
Dried fruit or Nut Muffins - Add 1/2 cup chopped raisins, dates, dried berries, or fruits, or nuts to dry ingredients. Before baking, sprinkle with Crumb Topping Mix (posted below).
Blueberry Muffins - Gently fold 1 cup fresh, frozen or drained blueberries into dry ingredients. Sprinkle with Crumb Topping Mix (posted below) if desired.
Oatmeal or Bran Muffins - Reduce Quick Mix to 1 3/4 cups. Add 3/4 cup quick rolled oats or all-bran cereal to dry ingredients before adding liquid ingredients.
Apple Muffins - Fold 1 cup grated raw apple into muffin batter before putting into muffin pans and increase baking time to 20-25 minutes.
Fresh Peach Muffins - Fold 1 cup diced fresh peaches into batter before putting into muffin pans and increase baking time to 20-25 minutes.
Orange Muffins - Add 1 Tbsp fresh orange peel or 1 1/2 tsp dried orange peel to dry ingredients before adding liquid ingredients.
Cranberry Muffins - Gently fold 2/3 cup chopped cranberries into muffin batter before putting into muffin pans.
Crumb Topping Mix (From Make-A-Mix Cookery)
Submitted by JoDee Leahy
This topping is a great crumb topping that you can use on cobblers, ice cream, muffins, or anything else you like.
1 1/3 cups brown sugar, firmly packed
1 cup all-purpose flour
2 tsp cinnamon
1/2 tsp nutmeg
3/4 cup butter or margarine
In a medium bowl, combine brown sugar, flour, and cinnamon. Mix well. With a pastry blender, cut in butter or margarine until mixture is very fine. Put in a 1-quart, airtight container. Label. Store in the refrigerator. Use within 1-2 months. Makes about 2 cups.
Quick Mix (From Make-A-Mix Cookbook)
Submitted by JoDee Leahy
This is an amazing mix that you make ahead of time and can be used to make just about everything from doughnuts, to breadsticks, to cakes, cobblers, & scones. I used this to make the muffins above that I brought to cooking club this month.
8 1/2 cups all-purpose flour
4 Tbsp baking powder
1 Tbsp salt
2 Tbsp cream of tartar
1 tsp baking soda
1 1/2 cups instant nonfat dry milk or dry buttermilk powder
2 1/4 cups vegetable shortening
In a large bowl, sift together all dry ingredients. Blend well. With a pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal in texture. Put in an airtight container. Label with date and contents. Store in a cool, dry place. Use within 10-12 weeks. Makes about 13 cups of Quick Mix.
Variation:
Use 4 1/4 cups all-purpose flour and 4 1/4 cups whole-wheat flour. Increase baking powder to 5 Tbsp.
Turkey Bacon Wrapped Frittata
Submitted by Sarah Terry
Ingredients
12 slices of turkey bacon
2 tablespoons olive oil or butter
1 shallot, finely chopped
1 small bag baby arugula (or spinach)
6 eggs
1 cup grated gruyere
salt and pepper
Get Cookin'
1. Preheat oven to 350 degrees
2. Prepare ramekins by brushing the inside with olive oil or spraying with non-stick spray. Wrap two pieces of bacon around the inside of each ramekin closing all gaps around the sides. Cut the remaining pieces of bacon in half, leaving you with two shorter pieces of each piece of bacon. Place two of these pieces in the bottom of each ramekin, covering all gaps.
3. Heat a large sauté pan on high, add olive oil or butter, add shallots and reduce heat to medium. Gently cook shallots until translucent or about 4 minutes. Add arugula to the pan and cook until wilted. Remove arugula from pan and allow to cool. Squeeze out any excess water with your hands.
4. Combine eggs, gruyere and arugula, season with salt and pepper. Remember that the cheese will add some salt on its own. Fill each ramekin ¾ full and bake for 20 minutes or until eggs are set and tops are golden and puffed.
5. Remove eggs from ramekins while hot, using two towels, to prevent burning yourself.
6. Serve immediately as eggs will lose volume as they sit.
Ingredients
12 slices of turkey bacon
2 tablespoons olive oil or butter
1 shallot, finely chopped
1 small bag baby arugula (or spinach)
6 eggs
1 cup grated gruyere
salt and pepper
Get Cookin'
1. Preheat oven to 350 degrees
2. Prepare ramekins by brushing the inside with olive oil or spraying with non-stick spray. Wrap two pieces of bacon around the inside of each ramekin closing all gaps around the sides. Cut the remaining pieces of bacon in half, leaving you with two shorter pieces of each piece of bacon. Place two of these pieces in the bottom of each ramekin, covering all gaps.
3. Heat a large sauté pan on high, add olive oil or butter, add shallots and reduce heat to medium. Gently cook shallots until translucent or about 4 minutes. Add arugula to the pan and cook until wilted. Remove arugula from pan and allow to cool. Squeeze out any excess water with your hands.
4. Combine eggs, gruyere and arugula, season with salt and pepper. Remember that the cheese will add some salt on its own. Fill each ramekin ¾ full and bake for 20 minutes or until eggs are set and tops are golden and puffed.
5. Remove eggs from ramekins while hot, using two towels, to prevent burning yourself.
6. Serve immediately as eggs will lose volume as they sit.
Thursday, March 11, 2010
Moist Pie Crust Mix (from Make-A-Mix Cookery)
Submitted by JoDee Leahy
5 lbs all-purpose flour
2 Tbsp salt
1 (3 lb) can vegetable shortening
3 cups cold water (I use milk to make the crust stronger)
extra flour for rolling
Combine flour and salt in a very, very large bowl. Mix well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Add cold water all at once and mix lightly until the flour absorbs all the water and texture resembles putty. If dough is too sticky, add more flour, until the dough barely clings together in the bowl.
(Here is where I modify the recipe) Divide the dough into 16-18 balls. You can wrap each ball/loaf in plastic wrap and aluminum foil at this point for freezing, or prep them a little more (as follows) before freezing. Roll each ball into a pie crust large enough to fit a pan. Place a slightly larger piece of wax paper over the crust and roll both together. Place the finished rolls into a large bread or freezer bag (or wrap in aluminum foil) and freeze for later use. Use within 12 months.
If you have disposable aluminum pie plates, I like to actually line the pie pans with the dough and crimp the edges, ready for baking; and then place each pan in a gallon sized freezer bag and stack the bagged pans in each other for freezing. The pan freezing method is the most convenient way when you're ready to actually cook a pie with them. However, I would also freeze some rolled for those recipes that don't use a pie pan. (i.e. hot dog roll ups)
You then always have frozen pie crusts available for pies (see the pumpkin pie recipe that follows), quiches (Abigail submitted a great recipe that follows) or anything else you care to use it for. Try cutting a crust into triangle wedges (pizza style), brush with brown mustard, and roll a hot dog up croissant style in the crust for a tasty, easy, meal/snack (Bake until flaky and browned).
5 lbs all-purpose flour
2 Tbsp salt
1 (3 lb) can vegetable shortening
3 cups cold water (I use milk to make the crust stronger)
extra flour for rolling
Combine flour and salt in a very, very large bowl. Mix well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Add cold water all at once and mix lightly until the flour absorbs all the water and texture resembles putty. If dough is too sticky, add more flour, until the dough barely clings together in the bowl.
(Here is where I modify the recipe) Divide the dough into 16-18 balls. You can wrap each ball/loaf in plastic wrap and aluminum foil at this point for freezing, or prep them a little more (as follows) before freezing. Roll each ball into a pie crust large enough to fit a pan. Place a slightly larger piece of wax paper over the crust and roll both together. Place the finished rolls into a large bread or freezer bag (or wrap in aluminum foil) and freeze for later use. Use within 12 months.
If you have disposable aluminum pie plates, I like to actually line the pie pans with the dough and crimp the edges, ready for baking; and then place each pan in a gallon sized freezer bag and stack the bagged pans in each other for freezing. The pan freezing method is the most convenient way when you're ready to actually cook a pie with them. However, I would also freeze some rolled for those recipes that don't use a pie pan. (i.e. hot dog roll ups)
You then always have frozen pie crusts available for pies (see the pumpkin pie recipe that follows), quiches (Abigail submitted a great recipe that follows) or anything else you care to use it for. Try cutting a crust into triangle wedges (pizza style), brush with brown mustard, and roll a hot dog up croissant style in the crust for a tasty, easy, meal/snack (Bake until flaky and browned).
Pumpkin Pie (Libby's)
Submitted by JoDee Leahy
3/4 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) pumpkin puree (or use 15 oz fresh/frozen cooked pumpkin; but you might have to bake the pie longer depending on how moist your pumpkin is)
1 can (12 fl. oz) evaporated milk
1 unbaked 9-inch deep dish pie crust
whipped cream (optional)
Combine sugar and spices in a bowl. In a separate bowl, whisk with eggs. Stir in pumpkin and sugar/spice mixture. Gradually add the evaporated milk, stirring constantly.
Pour into pie shell.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake for 40-50 minutes or until knife inserted near center comes out clean. (May be significantly longer if you're using fresh pumpkin.) Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
3/4 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) pumpkin puree (or use 15 oz fresh/frozen cooked pumpkin; but you might have to bake the pie longer depending on how moist your pumpkin is)
1 can (12 fl. oz) evaporated milk
1 unbaked 9-inch deep dish pie crust
whipped cream (optional)
Combine sugar and spices in a bowl. In a separate bowl, whisk with eggs. Stir in pumpkin and sugar/spice mixture. Gradually add the evaporated milk, stirring constantly.
Pour into pie shell.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake for 40-50 minutes or until knife inserted near center comes out clean. (May be significantly longer if you're using fresh pumpkin.) Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Asparagus Quiche
Submitted by Abigail Rich
(Note by JoDee: I made this with brocolli and leftover fondue cheese instead of the asparagus and swiss, and it was still fantastic. Great recipe!)
Ingredients
• 1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
• 10 slices bacon
• 2 (8 inch) unbaked pie shells
• 1 egg white, lightly beaten
• 4 eggs
• 1 1/2 cups half-and-half cream
• 1/4 teaspoon ground nutmeg
• salt and pepper to taste
• 2 cups shredded Swiss cheese
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
4. In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
5. Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.
(Note by JoDee: I made this with brocolli and leftover fondue cheese instead of the asparagus and swiss, and it was still fantastic. Great recipe!)
Ingredients
• 1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
• 10 slices bacon
• 2 (8 inch) unbaked pie shells
• 1 egg white, lightly beaten
• 4 eggs
• 1 1/2 cups half-and-half cream
• 1/4 teaspoon ground nutmeg
• salt and pepper to taste
• 2 cups shredded Swiss cheese
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
4. In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
5. Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.
Spicy Southwest Stew
Submitted by Abigail Rich
Ingredients:
1 clove garlic, minced
1 can (4 oz) chopped green chilies, undrained
3 Tbsp chopped fresh cilantro
2 Tbsp butter
Cumin and chili pepper to taste
6 cups chicken broth
1 cup heavy cream
2 cups chicken, cooked and shredded (rotisserie works great!)
2 cups frozen whole kernel corn, thawed, drained
2 cans chopped tomatoes
Toppings:
Tortilla chips
Shredded Monterey Jack cheese
Sliced green onions
To Make:
Saute garlic, green chilies, cilantro, butter and spices in soup pot. Add remaining ingredients and simmer 30 minutes or until the flavors combine. Serve hot, topped with tortilla chips, shredded cheese and sliced green onions (or toppings of your choice).
To freeze:
Spoon stew into freezerware, leaving at least 1 inch from the lid to allow room for stew to expand.
Ingredients:
1 clove garlic, minced
1 can (4 oz) chopped green chilies, undrained
3 Tbsp chopped fresh cilantro
2 Tbsp butter
Cumin and chili pepper to taste
6 cups chicken broth
1 cup heavy cream
2 cups chicken, cooked and shredded (rotisserie works great!)
2 cups frozen whole kernel corn, thawed, drained
2 cans chopped tomatoes
Toppings:
Tortilla chips
Shredded Monterey Jack cheese
Sliced green onions
To Make:
Saute garlic, green chilies, cilantro, butter and spices in soup pot. Add remaining ingredients and simmer 30 minutes or until the flavors combine. Serve hot, topped with tortilla chips, shredded cheese and sliced green onions (or toppings of your choice).
To freeze:
Spoon stew into freezerware, leaving at least 1 inch from the lid to allow room for stew to expand.
Meatballs
Submitted by Amanda Bloomfield
These are a good freezer meal because you can make a big batch of them, cook them, and then freeze them plain. Then they can be make into different meals by changing the sauce. You can use them with spaghetti, sweet & sour sauce, BBQ sauce, etc.
1 pound ground hamburger (can mix hamburger & turkey)
1/2 cup bread crumbs
1/4 cup oatmeal
1/4 cup milk
1/2 tsp salt
1/2 tsp pepper
1 Tbsp Worcestershire sauce
whatever other seasonings you like
Mix all ingredients together. Form into 1 inch balls. Place under broiler in the oven 15-20 minutes or until all done. You can make a much bigger batch if you want to do several meals at once.
If freezing - let cool completely. Place in a single layer on a cookie sheet in the freezer overnight. Then, place them in a zip lock bag in portions needed for dinners. This way, they won't stick together in the freezer. When ready to use, put them in whatever heated sauce you are using and stir utnil heated.
These are a good freezer meal because you can make a big batch of them, cook them, and then freeze them plain. Then they can be make into different meals by changing the sauce. You can use them with spaghetti, sweet & sour sauce, BBQ sauce, etc.
1 pound ground hamburger (can mix hamburger & turkey)
1/2 cup bread crumbs
1/4 cup oatmeal
1/4 cup milk
1/2 tsp salt
1/2 tsp pepper
1 Tbsp Worcestershire sauce
whatever other seasonings you like
Mix all ingredients together. Form into 1 inch balls. Place under broiler in the oven 15-20 minutes or until all done. You can make a much bigger batch if you want to do several meals at once.
If freezing - let cool completely. Place in a single layer on a cookie sheet in the freezer overnight. Then, place them in a zip lock bag in portions needed for dinners. This way, they won't stick together in the freezer. When ready to use, put them in whatever heated sauce you are using and stir utnil heated.
Beef Tortilla Casserole
Submitted by Heather Sheehan
3-4 large flour tortillas, cut in half
1 large can cream of mushroom soup
3-4 cups shredded mozzerella cheese
16 oz sour cream
1 - 1 1/2 lbs ground beef
1/2 tsp onion powder
Cook beef. Fold in with soup & sour cream. Line baking dish with 3-4 tortilla halves. Top with 1/2 filling & cheese. Repeat.
Bake uncovered at 350 degrees for 25 minutes.
Allow to cool & set 5 - 10 minutes before cutting.
3-4 large flour tortillas, cut in half
1 large can cream of mushroom soup
3-4 cups shredded mozzerella cheese
16 oz sour cream
1 - 1 1/2 lbs ground beef
1/2 tsp onion powder
Cook beef. Fold in with soup & sour cream. Line baking dish with 3-4 tortilla halves. Top with 1/2 filling & cheese. Repeat.
Bake uncovered at 350 degrees for 25 minutes.
Allow to cool & set 5 - 10 minutes before cutting.
Cheese-Stuffed Jumbo Shells
Submitted by Nicole Sizemore
12 oz. Jumbo Shells (you can use manicotti pasta instead. It doesn't really matter.)
1-16 oz. ricotta cheese
1-16 oz. cottage cheese (or just use all cottage cheese if you don't like ricotta and vise verse)
1 1/2 cups shredded mozzarella cheese
3/4 Parmesan cheese, grated ( I grate my own)
spinach, how ever much you want.
2 eggs or 6 egg whites
2 TBSP parsley
3/4 tsp oregano
salt and pepper
6-8 cups favorite marinara sauce
1.Bring water to a boil and add pasta. Cook about 10 min. Avoid over cooking. Cool pasta in a single layer on wax paper to keep pasta for sticking together.
2.While pasta is cooling mix together ricotta cheese, cottage cheese, 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, eggs or egg whites,spinach, and the dry seasonings. Fill each pasta with 2-3 TBSP of cheese mix.
3.Spread a thin layer of marinara sauce on the bottom of a 9x9 or 13x9 inch pan.(it just maters how much you will eat) Place the shells open side down in a single layer in the pan; cover with the remaining sauce. Sprinkle with remaining mozzarella and Parmesan cheese. Cover with aluminum foil. Bake at 350 for about 35 min. or until hot and bubbly. Fills about 36 shells.
To freeze you can put it all together then freeze it as is but then when you cook it it will have to cook longer, about a hour, and there will be more moisture in the dish. So you can take the tin foil off for the last 20-30 min. Or you can freeze the filled pasta individually on a cookie sheet with wax paper on it so the pasta wont stick to the pan. Then once when they are frozen put them in a freezer bag and put them back in the freezer. You can also freeze the sauce and cheese. When you want to eat the meal let the manicotti and sauce thaw. Then put it together from number 3 and enjoy.
Try both ways or different ways because you will have a lot of manicotti to experiment with.
Fluffy Meat Loaf
submitted by Tricia Schroeder
1 lb. ground beef
1/2 lb. ground pork
3 slices of bread, torn in pieces
1 cup milk
1 egg,beaten
1/4 cup minced onion
1 1/4 tsp. salt
1/4 tsp. each: pepper, dry mustard, sage, celery salt, and garlic salt
1 tbs. worcestershire sauce
Heat oven to 350. Mix all ingredients thoroughly. It works best to mix everything except the bread pieces, then add them last. It also works best to mix with your hands. Shape into 1 or 2 loaves on a baking pan. For easier clean up, you can cover the pan with foil first. Top with a mixture of ketchup and brown sugar. Bake about 1 1/2 hours or until done. (I go for 165 on a meat thermometer measured at a few points in the center.)
For freezing: I like to lay out a piece of aluminum foil, shape the meat mixture into a loaf, and then wrap in foil. If the edges don't overlap well, wrap in a second layer. Place the loaf in a ziploc freezer bag and label w/ cooking time and temp. You can defrost in the fridge and cook for 1-1 1/2 hours or cook from frozen for 2-2 1/2 hours. Remove from baggie, place on baking sheet, unwrap if thawed, or if cooking from frozen, unwrap when it has warmed enough. Make ketchup brown sugar mixture and spread on top at least 30 minutes before finished baking.
1 lb. ground beef
1/2 lb. ground pork
3 slices of bread, torn in pieces
1 cup milk
1 egg,beaten
1/4 cup minced onion
1 1/4 tsp. salt
1/4 tsp. each: pepper, dry mustard, sage, celery salt, and garlic salt
1 tbs. worcestershire sauce
Heat oven to 350. Mix all ingredients thoroughly. It works best to mix everything except the bread pieces, then add them last. It also works best to mix with your hands. Shape into 1 or 2 loaves on a baking pan. For easier clean up, you can cover the pan with foil first. Top with a mixture of ketchup and brown sugar. Bake about 1 1/2 hours or until done. (I go for 165 on a meat thermometer measured at a few points in the center.)
For freezing: I like to lay out a piece of aluminum foil, shape the meat mixture into a loaf, and then wrap in foil. If the edges don't overlap well, wrap in a second layer. Place the loaf in a ziploc freezer bag and label w/ cooking time and temp. You can defrost in the fridge and cook for 1-1 1/2 hours or cook from frozen for 2-2 1/2 hours. Remove from baggie, place on baking sheet, unwrap if thawed, or if cooking from frozen, unwrap when it has warmed enough. Make ketchup brown sugar mixture and spread on top at least 30 minutes before finished baking.
Monday, February 8, 2010
Slow Cooker Chicken Tortilla Soup
Submitted by Karla Kelsch
1 pound (aprox) Whole Frozen Chicken Breasts
2 Cans of Diced Tomatoes (or 4 fresh tomatoes)
1 (10 ounce) Can of Enchilada Sauce
1 Can Black Beans
1 Medium Onion, chopped
1 (4 ounce) Can of Chopped Green Chile Peppers
2 Cloves Garlic, Minced
2 Cups Water
1 (14.5 ounce) Can Chicken Broth
1 Teaspoon Cumin
1 Teaspoon Chili Powder
1 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Bay Leaf
1 (10 ounce) Package Frozen Corn
1 Tablespoon Chopped Cilantro
7 Corn Tortillas
Vegetable Oil
1. Place all the ingredients into a slow cooker (except for the tortillas and vegetable oil). Stir Well. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Shred chicken with two forks a little bit before you serve it.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. (This are optional...if you feel like being lazy -like I do sometimes- just serve it with corn chips!)
5. I like to serve the soup with sour cream and cheese sprinkled on top!
1 pound (aprox) Whole Frozen Chicken Breasts
2 Cans of Diced Tomatoes (or 4 fresh tomatoes)
1 (10 ounce) Can of Enchilada Sauce
1 Can Black Beans
1 Medium Onion, chopped
1 (4 ounce) Can of Chopped Green Chile Peppers
2 Cloves Garlic, Minced
2 Cups Water
1 (14.5 ounce) Can Chicken Broth
1 Teaspoon Cumin
1 Teaspoon Chili Powder
1 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Bay Leaf
1 (10 ounce) Package Frozen Corn
1 Tablespoon Chopped Cilantro
7 Corn Tortillas
Vegetable Oil
1. Place all the ingredients into a slow cooker (except for the tortillas and vegetable oil). Stir Well. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Shred chicken with two forks a little bit before you serve it.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. (This are optional...if you feel like being lazy -like I do sometimes- just serve it with corn chips!)
5. I like to serve the soup with sour cream and cheese sprinkled on top!
Easy Italian Chicken
Submitted by Karla Kelsch
Chicken Breasts (as many as you need to feed your family)
1 8 oz. pkg of cream cheese
1 to 1 1/2 cups prepared Italian dressing
optional....1 package frozen veggies (whatever sounds good to add in)
Place chicken in crockpot. Mix cream cheese (soften for about a minute in the microwave) and dressing together, pour over chicken. Add veggies, if desired. Cook on low 7-8 hours or high 3-4 hours. Shred chicken and serve the whole thing (sauce and all) over rice or noodles.
Chicken Breasts (as many as you need to feed your family)
1 8 oz. pkg of cream cheese
1 to 1 1/2 cups prepared Italian dressing
optional....1 package frozen veggies (whatever sounds good to add in)
Place chicken in crockpot. Mix cream cheese (soften for about a minute in the microwave) and dressing together, pour over chicken. Add veggies, if desired. Cook on low 7-8 hours or high 3-4 hours. Shred chicken and serve the whole thing (sauce and all) over rice or noodles.
Sunday, February 7, 2010
Almond Glazed Blueberry Scones
Submitted by Trish Schroeder,
(Here's my scones, adapted from Tyler Florence at Food network. The ingredients are the same, but my method of doing the blueberries is different-he stirs them in, but that just made a purple mess. He also does a lemon glaze, and we prefer almond.)
Blueberry Scones
2 c. flour
1 tbs. baking powder
1/2 tsp. salt
2 tbs. sugar
5 tbs. butter (must use butter, needs to be very cold)
1 c. heavy cream
1 c. blueberries (I never measure mine, I just use as many as I think look right)
Rinse fresh or frozen blueberries in cold water and allow to drain while mixing dough. This keeps them from turning everything purple. Sift together dry ingredients. Cut in cold butter (use a pastry blender, or two forks). Make a well and pour in cream. Fold together. (I start with a rubber spatula, but end up using my hands to get it combined well.) Press or roll dough into a big rectangle on floured surface (honestly, I usually don't flour it, and I use a ceramic board) until about 1/2-3/4" thick. (Brush with cream if desired, sometimes I do, sometimes I don't. When I do, I also sometimes sprinkle just a little granulated sugar on top.) Use your knuckle or desired instrument to make little divets in the surface and poke a blueberry in each hole. Use a pizza cutter to cut into triangles. Bake at 400 degrees for 15-20 minutes. They should just barely start to brown, but not as much as biscuits.
Almond Glaze
To make 1/2 cup of glaze, which is plenty for a full batch, I use: 1 cup powdered sugar, 1 tbs. butter, 2-3 tbs. water, and 1 1/2 tsp. almond extract. I put it all in a glass bowl, microwave for 30 seconds, and stir. Then I use a spoon to drizzle over the scones.
(The lemon glaze is on the website linked above. We've also tried orange glaze and it was good, but you just can't beat the almond.)
I've also made cinnamon raisin scones by adding about a teaspoon of ground cinnamon to the dry ingredients and stirring in raisins at the end. Obviously I then omit the blueberries. They're yummy, and we've tried both the lemon & almond glaze (almond wins again), but blueberry is still the way to go.
Chocolate Cherry Trifle
(Best for a medium-sized trifle bowl)
Submitted by Abigail Rich
Ingredients:
1 box chocolate cake mix
2 cans cherry pie filling
1 box instant chocolate pudding mix
1 container cool whip
Directions:
1.Make cake as directed. (You will only need approx. half of the cake - the other half of the batter is great for cupcakes, etc.)
2. Make pudding as directed.
3. Layer pudding, cake, cool whip, and cherries in trifle bowl Repeat layers as many times as bowl size will fit. Top with cherries.
4. To allow all of the flavors to mix well, refrigerate overnight or for several hours if possible. The trifle can also be eaten right away if necessary. Enjoy!
(Variations are endless: yellow cake, vanilla pudding, peaches/raspberries are a delicious combo!)
Submitted by Abigail Rich
Ingredients:
1 box chocolate cake mix
2 cans cherry pie filling
1 box instant chocolate pudding mix
1 container cool whip
Directions:
1.Make cake as directed. (You will only need approx. half of the cake - the other half of the batter is great for cupcakes, etc.)
2. Make pudding as directed.
3. Layer pudding, cake, cool whip, and cherries in trifle bowl Repeat layers as many times as bowl size will fit. Top with cherries.
4. To allow all of the flavors to mix well, refrigerate overnight or for several hours if possible. The trifle can also be eaten right away if necessary. Enjoy!
(Variations are endless: yellow cake, vanilla pudding, peaches/raspberries are a delicious combo!)
Cranberry Bread (From Ocean Spray)
Submitted by Trish Schroeder
INGREDIENTS:
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts
DIRECTIONS:
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).
PER SERVING (1 slice): Cal. 211, Fat Cal. 54, Protein 3grams, Carb. 37grams, Fat 6grams, Chol. 18mg., Sodium 313mg.
INGREDIENTS:
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts
DIRECTIONS:
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).
PER SERVING (1 slice): Cal. 211, Fat Cal. 54, Protein 3grams, Carb. 37grams, Fat 6grams, Chol. 18mg., Sodium 313mg.
Sunday, January 10, 2010
January Meeting: Crock Pot Quick & Easy Recipes
Although not really well attended (we'll blame the new year and change up of schedules), January's meeting was a very savory experience. We feasted on 3 different crock pot creations (beef, chicken, and pork represented); and truly had a lovely time. All three recipes are uploaded below, be sure to give them a try.
However, due to the low attendance at the meeting, and the abundance of Sundays this year begging for crock pot cooking, I'm asking for everyone to email me your favorite crock pot dish. We need to beef up that category on this site one way or another.
Please email your favorite crock pot recipes to jodee.leahy@sherwoodfamily.net.
Thank you!
However, due to the low attendance at the meeting, and the abundance of Sundays this year begging for crock pot cooking, I'm asking for everyone to email me your favorite crock pot dish. We need to beef up that category on this site one way or another.
Please email your favorite crock pot recipes to jodee.leahy@sherwoodfamily.net.
Thank you!
BBQ Pork Roast
Submitted by Patricia Schroeder
pork roast
favorite bbq sauce (might use 1-2 cups total)
brown sugar, optional
Pour about 1/2" layer of bbq sauce into crockpot. Add 2-3 tbs. brown sugar if desired. Add pork roast, cut in fourths if desired. Spoon sauce over roast. Cook on low for ~4-5 hours, turning over a few times. When meat is tender, shred with forks. Add more bbq sauce if needed. Cook another hour or so to allow meat to soak up sauce. Serve on rolls or hamburger buns.
Cran-B-Que Chicken
Submitted by Nicole Sizemore
1 can whole cranberry sauce
1/2 can BBQ sauce
chicken, 3-4 breasts
Add all together in crock pot & cook. Serve with Veggies, rice, or potatoes as a side.
Sunday Pot Roast/Mexican Meat Mix
Submitted by JoDee Leahy
Pot Roast
1. Sear the roast on all sides in a skillet before placing in the crock pot to seal in the juices and to create some very tasty crispy ends.
2. Place in a crock pot on low for as long as possible(6 - 10 hours). The slower you cook it, the more tender it will be.
3. Do not salt or add water at first. Later if it is still dry in the pot (not likely) you can add about a 1/2 -1 inch of water to the crock pot. More likely you may have to drain some of the juices out of the pot so that the meat is not boiling (that will make it tough). You don't want more than 1 inch of liquid in the pot. Salt in the beginning will also make the meat tough. Sometimes I'll throw a packet of Lipton onion soup over the top for flavoring (however, better to wait to add this till later); but often as not, it tastes great with nothing else on it.
4. If desired, add chopped onions, potatoes, and vegetables, and maybe a little salt, for the last hour or two of cooking, depending on how soft you like them.
5. Cook as large a roast as your crock pot will handle and here's a wonderful recipe to do with the leftovers (from Make-A-Mix Cookbook).
Mexican Meat Mix
5 lbs beef roast or combination of beef and pork roasts (cooked low temp and slow)
3 Tbsp butter
3 onions
1 (4oz) can chopped green chilies
2 (7oz) cans green chili salsa (I've used regular salsa and it's still great!)
1/4 tsp garlic powder
4 Tbsp flour
4 tsp salt
1 tsp ground cumin
Juices from beef roasts
Drain cooked meat, reserving juices. Cool meat, then remove bones. Shred meat, and set aside.
Melt butter in a large skillet. Add onions and green chilies. Saute 1 minute. Add salsa, garlic powder, flour, salt, and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool.
Put about 3 cups mix each into 1-quart freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of Mexican Meat Mix.
This mix is perfect to use in just about anything Mexican: burritos, enchiladas, tacos, tostados, taco salad, etc. The flavor is fantastic, and I've even used tough meat before (that I cooked too fast on too high a temp) and it still was great. Wonderful on those nights you don't want to cook; just reheat and add some tortillas and toppings.
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