tag:blogger.com,1999:blog-49244995745746693982024-02-07T05:01:19.066-05:00Cooking with TLC!Welcome to Coffee Hour at Trinity Lutheran Church, State College, Pennsylvania! We hope you enjoyed the service--now grab a plate! And feel free to share the recipes. We're glad you're here!Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-4924499574574669398.post-73290027290830354182014-03-21T22:49:00.001-04:002014-03-21T22:49:07.034-04:00Vanilla Bundt CakeOne thing I love about Trinity is that I can try a new recipe out on our friends here, and they are always appreciative (or at least forgiving). I served this at our Lenten Fish supper on March 21. I had received a jar of <a href="http://shop.taitfarmfoods.com/Sour-Cherry-Dark-Chocolate-Sauce-_p_48.html">Dark Chocolate Sour Cherry sauce (from Tait Farms) </a>as a gift, and thought it would make a good cake topper, so I scoured the internet for recipes that included things I had in my pantry and wouldn't have to leave the house to find. I saw various incarnations of this recipe over and over again, so I figured I likely wouldn't strike out with this one.<br />
<br />
I was right. The cake was super moist and tasty, and didn't have that "box cake" flavor. (But it was from a box!) The sauce complimented it perfectly; not too sweet, but interesting and flavorful. It would also be great with fresh berry coulis or a drizzle of nutella. I think this method would work with just about any flavor of cake mix. It really made it rich and delicious.<br /><br /><b>Vanilla Bundt Cake</b><br />
made by Ronica, recipe from various internet sources<br />
<br />1 (18.25 oz) package yellow cake mix<br />
1 cup sour cream<br />
1/3 cup vegetable oil<br />
1/4 cup water<br />
1/4 cup sugar<br />
4 large eggs<br />
(original recipe included a teaspoon of vanilla extract, but I had my kids helping me and forgot about that. It had plenty of flavor without it.)<br />
<br />
Preheat oven to 350F, and lightly grease a bundt or 9x13 pan.<br />
Combine all ingredients in large mixing bowl and mix on low speed about a minute. Increase speed to high and mix about 2 minutes, until well mixed, scraping down bowl as needed.<br />
Pour into pan, and bake until a toothpick inserted in the center comes out clean (or with a few moist crumbs), about 30-35 minutes for a 9x13, 40-42 minutes for a bundt.<br />Let cool, and if bundt, turn out of pan after about 10 minutes.<br />
<br />
Frost as desired or just serve with sauce or topping of choice.Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0tag:blogger.com,1999:blog-4924499574574669398.post-23581511718529678872014-02-28T17:38:00.002-05:002014-02-28T17:39:47.962-05:00Lemon Blueberry Crumb BarsLena made these for a recent coffee hour, and they were absolutely delicious! (I had 2.) She got the recipe from the Kraft foods site, linked at the bottom. Nice to have a taste of summer--right now, I think we could all use that!<br />
<br />
<br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;" />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><img alt="Lemon-Blueberry
Crumb Bars recipe" src="https://mail.google.com/mail/u/0/?ui=2&ik=3d2c7aadfa&view=att&th=14461958069a373a&attid=0.1.1&disp=emb&zw&atsh=1" style="min-height: 199px; width: 300px;" title="Lemon-Blueberry Crumb Bars recipe" /></span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"></span><br />
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<br />
<br />
<strong><span style="color: #006899;">Lemon-Blueberry Crumb Bars</span></strong><br />
<br />
<br />
<div>
<strong><span style="color: #006899;">What You Need</span></strong></div>
1/2 cup butter<br />
1 pkg. (2-layer size) yellow cake mix<br />
2 eggs, divided<br />
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened<br />
1/2 cup sugar<br />
1 Tbsp. zest and 3 Tbsp. juice from 1 lemon<br />
2-1/2 cups fresh blueberries<br />
<br />
<div>
<strong><span style="color: #006899;">Make It</span></strong></div>
Heat oven to 350ºF. Line 13x9-inch pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add dry cake mix and 1 egg; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.<br />
Beat cream cheese and sugar with mixer until blended. Add remaining egg, zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining dough between your fingers; press lightly into cream cheese layer.<br />
Bake 48 to 50 min or until center is set. Cool completely. Refrigerate at least 1 hr before cutting. Use foil handles to lift dessert from pan before cutting into bars.<br />
<br />
<a href="http://www.kraftfoods.com/" style="color: #1155cc;" target="_blank">http://www.kraftfoods.com</a></div>
Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0tag:blogger.com,1999:blog-4924499574574669398.post-71918047080896031912012-11-14T21:30:00.000-05:002012-11-14T21:30:05.176-05:00Lora's Sweet PotatoesThese were a big hit at our latest Thanksgiving dinner, and a special request from a particular guy in the congregation, so here you go, Aaron! Lora is currently dairy-free (due to baby A) so she includes notes on substitutions.<br />
<br />
<b><u>Lora Price's Sweet Potato Casserole</u></b><br />
<br />I make it dairy-free by substituting almond milk (unsweetened) and dairy-free butter.<br /><br />3 c. cooked mashed sweet potatoes (3 med. sized potatoes, skinned)<br />1/2 stick melted margarine<br />1/2 cup sugar (1/4 cup is still plenty sweet if you're watching sugar)<br />2 eggs, beaten<br />1 tsp vanilla<br />1/2 cup milk<br /><br />Mix all ingredients together and put in a greased baking dish.<br /><br />Topping:<br />1 cup brown sugar<br />1/3 cup flour<br />1/2 stick melted margarine<br />1 cup chopped pecans<br /><br />Mix all ingredients together and crumble over potato mixture. Bake at 350 for 35 - 40 minutes.<br />Enjoy! <br />
<br />Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0tag:blogger.com,1999:blog-4924499574574669398.post-83018037515799225912012-11-11T21:24:00.000-05:002012-11-11T21:24:49.976-05:00Holiday Rum Cake<span style="font-family: Times, Times New Roman, serif;">by Ronica Skarphol Brownson</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.bambootrading.com/4700/4760.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://www.bambootrading.com/4700/4760.JPG" width="240" /></a></div>
<span style="font-family: Times, Times New Roman, serif;">This cake was made famous by the Bacardi company, and has become a popular one for the holidays. My husband's Grandma Mitzi made it every year, and it wouldn't be Christmas in our house without it! It stays moist and delicious for a long time due to the preservative qualities of the rum and butter glaze, and stays nice in the refrigerator or the freezer. It is one you can mail or give as a gift, and it's always a popular dessert. You can cook the glaze longer to make sure to rid it of the alcohol if you like, but it won't be as tasty or stay quite as moist if you do. I say leave it in. </span><br />
<ul style="background-color: white; color: #333333; line-height: 18px; margin: 1.5em 0px; padding: 0px; position: relative; text-decoration: inherit; z-index: 0;">
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif;">---Cake---</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif;">1 cup chopped, toasted pecans or walnuts</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif;">1 18-1/2 ounce yellow cake mix</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif;">one 3.4 ounce package (4-serving size) instant vanilla pudding mix </span></li>
</ul>
<div>
<span style="color: #333333; font-family: Times, Times New Roman, serif;"><span style="line-height: 18px;">If your cake mix has pudding in it, you can skip the added pudding and reduce the number of eggs to 3 and the amount of oil to 1/3 cup.</span></span></div>
<ul style="background-color: white; color: #333333; line-height: 18px; margin: 1.5em 0px; padding: 0px; position: relative; text-decoration: inherit; z-index: 0;">
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif;">4 eggs</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif;">1/2 cup water</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif;">1/2 cup vegetable oil</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif;">1/2 cup Bacardi dark or gold rum</span></li>
</ul>
<div>
<span style="color: #333333; font-family: Times, Times New Roman, serif;"><span style="line-height: 18px;"><br /></span></span></div>
<ul style="background-color: white; color: #333333; line-height: 18px; margin: 1.5em 0px; padding: 0px; position: relative; text-decoration: inherit; z-index: 0;">
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif;">---Glaze---</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif;">1/2 cup butter</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif;">1/4 cup water</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif;">1 cup sugar</span></li>
<li class="ingredient" style="font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;"><span style="font-family: Times, Times New Roman, serif;">1/2 cup Bacardi dark or gold rum</span></li>
</ul>
<h3 id="rP" style="background-color: white; color: #333333; line-height: 18px; margin: 1.5em 0px; padding: 0px; text-decoration: inherit;">
<span style="font-family: Times, Times New Roman, serif; font-size: small;">Preparation:</span></h3>
<div class="instructions" style="background-color: white; color: #333333; line-height: 18px; margin: 1.5em 0px; padding: 0px; text-decoration: inherit;">
<span style="font-family: Times, Times New Roman, serif;"><b>Cake:</b> Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt or tube pan. (Or use Wilton Cake Release. I love that stuff! Works on my most intricate pans.) Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan for 10 minutes. Invert on serving plate. Prick top with fork or knife. Drizzle glaze (recipe follows) over top of the cake. Use brush or spoon to put extra dripping back on cake. Easiest to slice with a serrated knife.</span><div style="font-style: inherit; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-decoration: inherit;">
<span style="font-family: Times, Times New Roman, serif;"><b>Glaze:</b> Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself. </span></div>
</div>
Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0tag:blogger.com,1999:blog-4924499574574669398.post-22145444999807366462012-10-08T21:46:00.002-04:002012-10-08T21:46:42.775-04:00Fruit Dip<br />
by Kathy Brasier Sikorski<br />
<br />
This was light, creamy and delicious! And with fruit, you can convince yourself it's healthy, too!<br />
<br />
Fruit Dip<br />
16 oz container vanilla yogurt<br />
8 oz container Cool Whip<br />
1 pkg vanilla instant pudding<br />
Dash of cinnamon (optional)<br />
<br />
Mix together using a whisk. Serve with fruit, vanilla wafers, or graham crackers. (Warning, it makes a lot!<br />
)<br />
Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0tag:blogger.com,1999:blog-4924499574574669398.post-87533549206313215482012-10-08T21:45:00.000-04:002012-10-08T21:45:22.779-04:00Pumpkin Oatmeal Bars<br />
by Kathy Brasier Sikorski<br />
<br />
Mmmm! Perfect for fall! These would be delicious as an alternative to pumpkin pie after Thanksgiving dinner. Or with it. We don't judge.<br />
<br />
Pumpkin Oatmeal Bars<br />
1 pkg yellow cake mix<br />
2 ½ cups quick-cooking oats<br />
5 tablespoons butter, melted<br />
3 tablespoons honey<br />
1 tablespoon water<br />
<br />
Filling:<br />
1 can (15 oz) solid pack pumpkin<br />
¼ cup cream cheese<br />
¼ cup milk<br />
3 tablespoons brown sugar<br />
2 tablespoons maple syrup<br />
1 teaspoon ground cinnamon<br />
1 teaspoon vanilla extract<br />
¼ teaspoon ground allspice<br />
¼ teaspoon ground cloves<br />
2 eggs<br />
¼ cup chopped walnuts<br />
1 tablespoon butter, melted<br />
<br />
In a large bowl, combine cake mix and oats; set aside ½ cup for topping. Add butter, honey and water to<br />
remaining cake mixture. Press onto the bottom of a greased 13x9 baking pan.<br />
<br />
For filling, in a large bowl, beat pumpkin, cream cheese, milk, brown sugar, maple syrup and spices until<br />
blended. Add eggs; beat on low speed just until combined. Pour over crust.<br />
<br />
In a small bowl, combine walnuts, butter and reserved cake mixtures; sprinkle over filling.<br />
<br />
Bake at 350 degrees for 30-35 minutes or until set and edges are lightly browned. Cool completely<br />
before cutting into bars. Yield: 2 dozen<br />
Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0tag:blogger.com,1999:blog-4924499574574669398.post-86388089080003894212012-10-08T21:43:00.001-04:002012-10-08T21:43:44.228-04:00Party Meatballs<br />
by Kathy Sikorski Brasier<br />
<br />
I may have gone back for seconds of these. And thirds. And maybe the one on my 2-year old's plate that she didn't eat, I ate. Just maybe.<br />
<br />
Party Meatballs<br />
Mix together:<br />
2 eggs, beaten<br />
1 can (12 oz) evaporated milk<br />
2 cups quick-cooking oats<br />
1 cup finely chopped onion<br />
2 teaspoons salt<br />
2 teaspoons chili powder<br />
½ teaspoon pepper<br />
Add and mix together:<br />
3 lbs ground beef<br />
Shape into 1-inch meatballs. Place into 3 greased 13x9 baking pans.<br />
<br />
Sauce: 2 cups ketchup<br />
1 ½ cups packed brown sugar<br />
½ cup chopped onion<br />
Mix together; pour over meatballs. Bake at 325 degrees for 1 hour or until cooked through. Yield: about<br />
7 dozen meatballs<br />
Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0tag:blogger.com,1999:blog-4924499574574669398.post-19712716705644680082012-10-08T21:42:00.000-04:002012-10-08T21:42:08.669-04:00Rice Krispie Squares/Scotcheroos<br />
By Kathy Brasier Sikorski<br />
<br />
She calls them Rice Krispie Squares, to me they are Scotcheroos. Either way, they are fantastic. Perfect with a cup of hot coffee (to wash the sticky off your teeth.) So good!<br />
<br />
Rice Krispie Squares<br />
1 cup sugar<br />
1 cup corn syrup (white)<br />
1 cup peanut butter<br />
6 cups Rice Krispies<br />
1 pkg chocolate chips<br />
1 pkg butterscotch chips<br />
<br />
Combine sugar and corn syrup and large pan. Heat to rolling boil. Remove from heat; stir in peanut<br />
butter. Add cereal. Press into 13x9 pan. Melt chocolate and butterscotch chips together. Spread over<br />
cereal mixture. Cool completely.<br />
Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0tag:blogger.com,1999:blog-4924499574574669398.post-9500857248863075272012-10-08T21:39:00.001-04:002012-10-08T21:39:49.448-04:00Hot Spinach Artichoke Dip<br />
By Kathy Brasier Sikorski<br />
<br />
This was delicious--I could have stolen the whole bowl and eaten it for lunch. (Not saying I did, but I could have!)<br />
<br />
Hot Spinach Artichoke Dip<br />
1 small onion, finely chopped<br />
2 pkg (10 oz eac) frozen chopped spinach, thawed and squeezed dry<br />
1 pkg (8 oz) cream cheese, cubed<br />
1 cup (8 oz) sour cream<br />
1 can (14 oz) artichoke hearts, drained and chopped<br />
¾ cup grated Parmesan cheese<br />
¼ teaspoon salt<br />
1/8 teaspoon pepper<br />
1/8-1/4 teaspoon crushed red pepper flakes<br />
¼ cup shredded cheddar cheese<br />
<br />
In a large skillet (coated with spray or small amount of oil), cook and stir onion until tender. Add spinach.<br />
Cook and stir over medium heat until heated through. Reduce heat to low; stir in cream cheese and<br />
sour cream. Add the artichoke hearts, Parmesan cheese, salt, pepper and red pepper flakes. Cook 1-2<br />
minutes. Transfer to ungreased 1 ½ quart dish; sprinkle with cheddar cheese. Cover and microwave on<br />
high 2-3 minutes, until cheese melts. Serve warm with melba toast or pita chips or crackers. Yield: 18<br />
servings<br />
Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0tag:blogger.com,1999:blog-4924499574574669398.post-37822332558587695862012-10-08T21:38:00.000-04:002012-10-08T21:38:00.227-04:00Ultimate Double Chocolate Brownies<br />
by Kathy Brasier Sikorski<br />
<br />
Celebrating their 10th anniversary by feeding us lots of goodies? I love these people! Congrats to Kathy and Kevin, and thanks! Several recipes to come!<br />
<br />
Ultimate Double Chocolate Brownies<br />
¾ cup baking cocoa<br />
½ teaspoon baking soda<br />
2/3 cup butter or margarine, divided<br />
½ cup boiling water<br />
2 cups sugar<br />
2 eggs<br />
1 1/3 cup flour<br />
1 teaspoon vanilla<br />
¼ teaspoon salt<br />
½ cup coarsely chopped pecans (optional)<br />
2 cups (12 oz) semisweet chocolate chunks<br />
<br />
In a large bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water; stir<br />
until well blended. Stir in sugar, eggs, and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. Pour into a greased 13x9 baking pan. Bake at 325 degrees for 35-40 minutes, or untilvbrownies begin to pull away from sides of pan. Cool completely. Yield: 3 dozen<br />
Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0tag:blogger.com,1999:blog-4924499574574669398.post-79887774787633597632012-09-30T21:58:00.000-04:002012-09-30T21:58:44.882-04:00Buffalo Chicken Dip<br />
by Priya Poehner<br />Priya made <a href="http://addapinch.com/cooking/2011/12/28/buffalo-chicken-dip-recipe/">this</a> at the Sept. 30 coffee hour, and it was scrumptious! Great for a party, game day, or you alone in the kitchen (we don't judge.) Thanks to the original poster! We've shared it here.<br />
<br />
<br />
<br />
<br />
<ul>
<li>1 1/2 cups cooked chicken, cubed (or 3 10 oz. cans chunk chicken)</li>
<li>2 (8 oz.) packages cream cheese, softened</li>
<li>1 cup bleu cheese dressing</li>
<li>3/4 cup Frank's Hot Sauce </li>
<li>1 1/2 cups shredded cheddar cheese</li>
<li>pinch of salt</li>
<li>1/4 t. black pepper</li>
<li>bleu cheese crumbles (optional)</li>
</ul>
<br />
<br />
Preheat oven to 350F. Reserve half a cup of shredded cheddar and the bleu cheese crumbles. Mix the remaining ingredients together and pour into a medium baking dish (9x13 pan works great.) Sprinkle with remaining 1/2 cup of cheddar.<br />
<br />
Bake for 20 minutes until hot and bubbly. Remove from the oven and sprinkle with bleu cheese crumbles if desired. Serve with celery sticks, fritos, tortilla chips or pita chips.<br />
Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0tag:blogger.com,1999:blog-4924499574574669398.post-49186942277394616872012-09-30T21:10:00.001-04:002012-09-30T21:12:52.677-04:00Fruit Fluff ParfaitBy Priya Poehner<br />
<br />
<br />
Priya served this at a recent coffee hour, and it was a big hit--the bowl was nearly licked clean! She found it <a href="http://www.howdoesshe.com/easy-delicious-fruit-salad-parfait/"> here</a> via Pinterest, so thank you to the original poster. It is light and delicious, and could not be easier.<br />
<br />
I know this one is going in my file for the holidays--simple and tasty!<br />
<br />
<br />
Ingredients:<br />
<br />
<br />
<ul>
<li>2- 6 oz. raspberry yogurts (or your favorite flavor)</li>
<li>1- package vanilla instant pudding mix (3.4 oz. powder)</li>
<li>16 oz. whipped topping (Cool Whip)</li>
<li>about 16 oz. your favorite fruits (Priya used frozen mixed berries, which gave it a delicious, frosty flavor)</li>
</ul>
<br />
<br />
Mix yogurt and vanilla pudding powder well, then fold in the whipped topping. You can either fold the fruit in or serve it over the top of the fluff, or in layers in a trifle dish if you want to get really fancy. ;-)Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0tag:blogger.com,1999:blog-4924499574574669398.post-13408825137270662852012-05-15T21:53:00.000-04:002012-05-15T21:53:31.575-04:00Pavlova<br />
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: 'times new roman', 'new york', times, serif; font-size: 14px;">
This was served at a recent church supper, and was a big hit! It was a super rainy day, and it still looked crisp and delicious--and was given rave reviews! A lovely light summer dessert that is sure to please!!!</div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: 'times new roman', 'new york', times, serif; font-size: 14px;">
<br /></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: 'times new roman', 'new york', times, serif; font-size: 14px;">
<u><b>Pavlova</b></u></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: 'times new roman', 'new york', times, serif; font-size: 14px;">
<br /></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: 'times new roman', 'new york', times, serif; font-size: 14px;">
by Christina Pillot</div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: 'times new roman', 'new york', times, serif; font-size: 14px;">
<br /></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: 'times new roman', 'new york', times, serif; font-size: 14px;">
6 egg whites</div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: 'times new roman', 'new york', times, serif; font-size: 14px;">
2 cups sugar</div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: 'times new roman', 'new york', times, serif; font-size: 14px;">
6 tbsp boiling water</div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: 'times new roman', 'new york', times, serif; font-size: 14px;">
pinch salt</div>
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2 tbsp cornstarch</div>
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1 tsp vanilla</div>
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2 tsp white vinegar</div>
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Put all together in mixer and beat on high speed until mixture stands and peaks. Place on greased large round oven-proof plate or tray and bake at 350 deg. for 10 minutes; then at 250 deg. for 2 1/2 hours.</div>
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Once cooled, top with fresh whipping cream (with a tsp of vanilla) and sliced strawberries and kiwis. Or grate mint chocolate bar on top of whipping cream.</div>
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<br /></div>Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0tag:blogger.com,1999:blog-4924499574574669398.post-80192344485022496022012-04-29T13:05:00.000-04:002012-04-29T13:06:26.681-04:00Curried Chicken Saladby Priya Poehner<br />
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This was served at the reception following their son's baptism, and the bowl was cleaned out! I went back for seconds, and would have gone for thirds if there had been any left. So easy to prepare, and so delicious--a perfect summer lunch!<br />
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According to Priya, "I can't give you amounts. I just put more in the bowl until it looks right." This uses a commercial dressing, but if you don't have access to it, you could probably find a similar dressing by googling "curried yogurt dressing".<br />
<br />
<br />
<ul>
<li>rotisserie chicken, boned and cut into bite-sized pieces</li>
<li>red grapes, halved</li>
<li>green onions, sliced</li>
<li>sliced almonds</li>
<li>Wegman's Curried Yogurt salad dressing </li>
</ul>
<br />
<br />
Combine ingredients in bowl and dress with yogurt dressing. Mix well and refrigerate. Can serve as is or on some type of bread. Priya served with slider buns, and it was wonderful. Would also taste great wrapped in a tortilla or with naan, or even on simple sandwich bread.Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0tag:blogger.com,1999:blog-4924499574574669398.post-81330309610285454242012-02-20T18:46:00.001-05:002012-05-10T09:32:57.552-04:00Spinach con QuesoI used to work at this great local restaurant in northern Minnesota that served an absolutely delicious spicy spinach cheese dip. It's got a little sizzle, but not too much, and tastes wonderful--even non-veggie eaters love this stuff. After work, a bowl of this with chips and a beer were the perfect meal! (We ran a lot, and had two floors. I worked it off.) When bored, I would chat with the bartenders and watch them make drinks (which later earned me a bar tending job) and with the cooks, and watch them make the food. I was lucky to get the recipe for this dip, which was one of the most popular things on the menu. It is always a hit, pretty much foolproof, and because it has spinach in it, you can pretend you're eating it for the iron. We could all use more iron.<br />
<br />
<span id="goog_1509202760"></span><span id="goog_1509202761"></span><br />
<b><u>Spinach con Queso</u></b><br />
<br />
*note: amounts are approximate. Sometimes, I add more spinach and chiles, sometimes I make it more cheesy, but no matter what you do, it's great.<br />
<ul>
<li>1 onion, chopped fine</li>
<li>1 T. butter (or margarine, or oil, I've even used bacon fat with good results)</li>
<li>1 or 2 10 oz. packages frozen spinach, thawed, drained and chopped fine</li>
<li>1 or 2 cans chopped green chiles (found in the Mexican foods section)</li>
<li>1 lb. Pepper Jack cheese, cubed or shredded for easier melting</li>
<li>1 lb. sour cream</li>
<li><a href="http://www.tonychachere.com/">Tony Chachere's Original Creole Seasoning</a> (or your favorite seasoned salt, or you could use salt and a bit of chile powder. I like Tony's--if you haven't tried it, I highly suggest grabbing a can!)</li>
</ul>
<br />
<br />
Cook onion in butter until it's translucent. Add spinach and chiles (undrained) and cook until it's mostly dry. Add cheese and half of the sour cream, and cook, stirring, until the cheese is melted. Add the rest of the sour cream and season to taste with the Tony's. (I'd say it's about 5 shakes for me--maybe 1 t., but it will depend on how salty your cheese is.) Serve with tortilla chips, bread or veggies. Chips are my favorite. Make sure they are sturdy--delicate chips can't lift this hefty dip.<br />
<br />
You can serve immediately, or refrigerate and reheat later. I've reheated it in a small crockpot, a fondue pot, the microwave, and the oven with great results every time. If it gets too thick, you can add more sour cream.<br />
<br />Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0tag:blogger.com,1999:blog-4924499574574669398.post-75716662930943886682012-02-15T17:18:00.002-05:002012-02-15T17:18:37.250-05:00MOIST SOUR CREAM COFFEE CAKEBy Barb Roberts<br />
<br />
<br />
This was served at coffee hour last week, and was devoured quickly! I heard many requests for the recipe, so here you go...<br />
<b><u><br /></u></b><br />
<b><u>Moist Sour Cream Coffee Cake</u></b><br style="background-color: rgba(255, 255, 255, 0.917969);" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 ½ CUPS GRANULATED SUGAR</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">¾ CUP BUTTER OR MARGARINE, SOFTENED</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 TSP VANILLA</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">2 EGGS</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">2 CUPS FLOUR</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 TSP BAKING POWDER</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">½ TSP BAKING SODA</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 CUP SOUR CREAM</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 CUP CHOPPED PECANS</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">1/3 CUP FIRMLY PACKED BROWN SUGAR</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 ½ TSPS GROUND CINNAMON</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">MIX PECANS, BROWN SUGAR AND CINNAMON. SET ASIDE.</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">PREHEAT OVEN TO 350 DEGREES.</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">BEAT SUGAR, BUTTER AND VANILLA IN LARGE BOWL WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL LIGHT AND FLUFFY.</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION.</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">MIX FLOUR, BAKING POWDER AND BAKING SODA. ADD TO SUGAR MIXTURE, ALTERNATELY WITH SOUR CREAM, BEATING UNTIL WELL BLENDED AFTER EACH ADDITION.</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">SPOON HALF OF THE PECAN MIXTURE INTO GREASED FLUTED TUBE PAN OR 10 INCH TUBE PAN. TOP WITH HALF OF THE CAKE BATTER. REPEAT LAYERS.</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">BAKE 55 TO 60 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN.</span><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">COOL 10 MINUTES ON WIRE RACK. LOOSEN CAKE FROM SIDE OF PAN WITH SPATULA OR KNIFE. INVERT ONTO WIRE RACK AND GENTLY REMOVE PAN. COOL COMPLETELY…. GLAZE IF DESIRED.</span>Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0tag:blogger.com,1999:blog-4924499574574669398.post-10521409388546588202011-12-25T22:26:00.003-05:002011-12-25T22:27:36.108-05:00Caramel Popcornby Jean Quinn<br />
<br />
Another popular one! If I hadn't eaten so many Christmas cookies today, I'd make some myself. Yum!<br />
<br />
2 - 7.5 oz. bags hull-less popcorn<br />
2 cups brown sugar<br />
2 sticks of butter or margarine<br />
1/2 cup Karo Syrup<br />
1/2 t. vanilla extract<br />
1/2 t. baking soda<br />
2 T. creamy peanut butter<br />
<br />
Put popcorn in a large pan. In a saucepan, melt butter, add Karo syrup and brown sugar and bring to a boil. Boil 5 minutes and remove from heat. Add vanilla, soda and peanut butter and mix well. Pour over popcorn and stir well. Bake 1 hour @ 250 degrees F, stirring every 15 minutes.Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0tag:blogger.com,1999:blog-4924499574574669398.post-75775183211073396102011-12-18T14:19:00.000-05:002011-12-18T14:19:34.100-05:00Cheesy Egg Casserole<br />
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This was on the menu today, and it was delicious! Since many asked for the recipe, here you are. Perfect for Christmas morning, too.</div>
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By Christina Pillot</div>
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This recipe is based on a similar dish that is – or, at least, was – served at the <a href="http://www.washingtonschoolinn.com/" style="color: #1a5067; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;" target="_blank">Washington School Inn</a> in Park City, Utah. My parents had it there several years ago and asked for the recipe. I’ve made some modifications to the cheese content of the recipe and always make a much bigger batch than the printed-out copy they shared with my parents. The basic recipe I work with is below, and it’s the one I turn to again and again. From time to time, I’ll use different types of cheeses – Gruyere, Havarti – and or I’ll add in chopped jalapeno peppers if I really want to play with it. Otherwise, I’ll put out a side of fresh salsa and just serve it as-is.</div>
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<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></span></div>
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<img alt="Cheesy Egg Casserole, slice" src="http://bakingbites.com/wp-content/uploads/2009/05/cheeseyegg3.JPG" style="background-image: initial; border-bottom-color: rgb(185, 197, 201); border-bottom-style: solid; border-bottom-width: 1px; border-left-color: rgb(185, 197, 201); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(185, 197, 201); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(185, 197, 201); border-top-style: solid; border-top-width: 1px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; padding-top: 4px;" /></div>
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<strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></strong></div>
<div align="center" style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 15px; line-height: 22px; margin-bottom: 1.3em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<strong style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cheesy Egg Casserole</strong><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />12 large eggs<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 cup all purpose flour<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 tsp baking powder<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/4 tsp salt<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 cups milk (any kind)<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />16-oz cottage cheese<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />8-oz cream cheese, cut into 1/2-inch cubes<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/3-1/2 lb shredded Monterey jack cheese</div>
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Preheat oven to 350F. Lightly grease a 9×13-inch baking/casserole dish.<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />In a large bowl, or the bowl of a stand mixer, beat together eggs, flour, baking powder, salt and milk. Stir in cottage cheese, cream cheese and shredded Monterey jack cheese. Pour into prepared baking dish.<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Bake for about 45 minutes, until eggs are set and casserole is not “wet” in the middle.<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Dish will deflate slightly as it cools. Cool for at least 10 minutes before serving to make slicing easier.<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Dish can be served hot or cold.</div>
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Serves 12-16</div>Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0tag:blogger.com,1999:blog-4924499574574669398.post-33297108633684591382011-12-05T19:19:00.001-05:002011-12-05T19:26:03.014-05:00Easiest Bean Dip of All TimeRachel made this at last week's coffee hour, and she was asked for the recipe, so here you go! I wish I'd been able to stay and sample it! Sounds delicious, and perfect for holiday entertaining!!!<br />
<br />
By Rachel Wagner<br />
<br />
<ul>
<li>16 oz (2 8 oz. packages) cream cheese, softened for easier spreading </li>
<li>2 cans refried beans </li>
<li>24 oz salsa, spiced to your preference (I like Pace's Medium Picante) </li>
<li>16 oz shredded cheese, a mix of cheddar, monteray jack, or other "taco" cheese is good </li>
</ul>
<br />
<br />
Spread in order listed into a 9x13 pan. (A gentle touch makes for more even layers.) Heat covered at 325-375 F for 15-30 minutes, until hot throughout and cheese is all melty.Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0tag:blogger.com,1999:blog-4924499574574669398.post-65287047637555164722011-11-29T13:18:00.001-05:002011-12-05T19:23:41.734-05:00Jamie's Cranberry Spinach Salad<br />
<div style="background-color: transparent;">
<span id="internal-source-marker_0.07275459263473749" style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">By: Jamie Hensley, modified by Viki Stumbers<span class="Apple-tab-span" style="white-space: pre;"> </span>Serves 8-12</span><br /><span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />This was served at the 2011 Thanksgiving meal. </div>
<div style="background-color: transparent;">
<br /><span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span><br /><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Dressing</span></div>
<ul>
<li style="background-color: transparent; font-family: Verdana; font-size: 13px; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tablespoons sesame seeds</span></div>
</li>
<li style="background-color: transparent; font-family: Verdana; font-size: 13px; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons poppy seeds</span></div>
</li>
<li style="background-color: transparent; font-family: Verdana; font-size: 13px; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/4 cup white sugar</span></div>
</li>
<li style="background-color: transparent; font-family: Verdana; font-size: 13px; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons minced red onion</span></div>
</li>
<li style="background-color: transparent; font-family: Verdana; font-size: 13px; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ teaspoon Worcestershire sauce</span></div>
</li>
<li style="background-color: transparent; font-family: Verdana; font-size: 13px; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/4 teaspoon paprika</span></div>
</li>
<li style="background-color: transparent; font-family: Verdana; font-size: 13px; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 tablespoons balsamic vinegar</span></div>
</li>
<li style="background-color: transparent; font-family: Verdana; font-size: 13px; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tablespoon raspberry wine vinegar </span></div>
</li>
</ul>
<div dir="ltr" style="margin-bottom: 0pt; margin-left: 36pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 15px; font-style: italic; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(NOTE: THIS IS THE SECRET INGREDIENT—if you don’t have this, GET IT, it MAKES THE SALAD . . . or use 1 tablespoon white vinegar, white wine vinegar, red wine vinegar or apple cider vinegar instead . . .but be warned that the salad WON’T BE AS GOOD)</span></div>
<ul>
<li style="background-color: transparent; font-family: Verdana; font-size: 13px; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 cup good olive oil</span></div>
</li>
</ul>
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Salad</span></div>
<ul>
<li style="background-color: transparent; font-family: Verdana; font-size: 13px; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">6 slices bacon</span></div>
</li>
<li style="background-color: transparent; font-family: Verdana; font-size: 13px; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">8 ounces crumbled cheese (blue cheese or goat cheese are fantastic for this salad)</span></div>
</li>
<li style="background-color: transparent; font-family: Verdana; font-size: 13px; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ medium red onion (or more to taste)</span></div>
</li>
<li style="background-color: transparent; font-family: Verdana; font-size: 13px; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 bags baby spinach, rinsed and drained</span></div>
</li>
<li style="background-color: transparent; font-family: Verdana; font-size: 13px; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup dried cranberries</span></div>
</li>
<li style="background-color: transparent; font-family: Verdana; font-size: 13px; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cup mandarin oranges, drained (optional)</span></div>
</li>
<li style="background-color: transparent; font-family: Verdana; font-size: 13px; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3/4 cup almonds, blanched and slivered (walnut or pecan halves work well here too)</span></div>
</li>
<li style="background-color: transparent; font-family: Verdana; font-size: 13px; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cup pine nuts (optional)</span></div>
</li>
<li style="background-color: transparent; font-family: Verdana; font-size: 13px; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">cracked black pepper</span></div>
</li>
</ul>
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; font-style: italic; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Directions</span></div>
<ol>
<li style="background-color: transparent; font-family: 'Times New Roman'; font-size: 13px; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Prepare dressing: </span></div>
</li>
<ol>
<li style="background-color: transparent; font-family: 'Times New Roman'; font-size: 13px; list-style-type: lower-alpha; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Roast sesame seeds in small dry skillet over medium heat until lightly toasted and fragrant. Remove from heat and let cool.</span></div>
</li>
<li style="background-color: transparent; font-family: 'Times New Roman'; font-size: 13px; list-style-type: lower-alpha; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mince 2 teaspoons red onion and add to medium bowl; reserve remaining onion for salad. To minced onion add poppy seeds, sugar, Worcestershire sauce, paprika, vinegars, olive oil and cooled sesame seeds. Whisk to combine thoroughly; store in tightly-closed container in refrigerator for at least 1-2 hours (overnight is best). </span><span style="background-color: transparent; font-size: 15px; font-style: italic; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">*The dressing won’t taste anywhere near as good as the finished product if you don’t give it at least an hour to sit.</span></div>
</li>
</ol>
<li style="background-color: transparent; font-family: 'Times New Roman'; font-size: 13px; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Prepare salad:</span></div>
</li>
<ol>
<li style="background-color: transparent; font-family: 'Times New Roman'; font-size: 13px; list-style-type: lower-alpha; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Fry bacon until crisp; drain, crumble and set aside.</span></div>
</li>
<li style="background-color: transparent; font-family: 'Times New Roman'; font-size: 13px; list-style-type: lower-alpha; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Roast almonds and pine nuts in small dry skillet over medium heat until lightly toasted and fragrant. Remove from heat and let cool.</span></div>
</li>
<li style="background-color: transparent; font-family: 'Times New Roman'; font-size: 13px; list-style-type: lower-alpha; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Thinly slice ½ or more of remaining red onion (depending on how much you like red onion).</span></div>
</li>
<li style="background-color: transparent; font-family: 'Times New Roman'; font-size: 13px; list-style-type: lower-alpha; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In a large bowl, combine the spinach with the cooled bacon, crumbled cheese, sliced onion, cranberries, mandarin oranges (optional) and toasted nuts, reserving 1-2 tablespoons of each to top salad. Toss well but DO NOT ADD DRESSING. Chill salad and reserved ingredients until 15 minutes before serving.</span></div>
</li>
</ol>
<li style="background-color: transparent; font-family: 'Times New Roman'; font-size: 13px; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">15 minutes before serving, bring salad, dressing and topping ingredients to room temperature.</span></div>
</li>
<li style="background-color: transparent; font-family: 'Times New Roman'; font-size: 13px; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Just before serving, ensure dressing container is sealed well and shake vigorously to recombine. Add ½ of the dressing to the salad and toss well; add additional dressing to taste and toss again.</span></div>
</li>
<li style="background-color: transparent; font-family: 'Times New Roman'; font-size: 13px; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">After last toss, sprinkle top of salad with reserved salad ingredients and freshly-ground black pepper; serve and prepare to bask in numerous compliments. </span></div>
</li>
</ol>
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><div dir="ltr" style="margin-bottom: 0pt; margin-left: 18pt; margin-top: 0pt; text-align: justify;">
<span style="background-color: transparent; font-family: 'Times New Roman'; font-size: 16px; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In the spring or summer, substitute 1 quart sliced fresh strawberries for the cranberries. AWESOME!</span></div>
</div>Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0tag:blogger.com,1999:blog-4924499574574669398.post-34182605912192489992011-11-08T15:30:00.001-05:002011-11-08T21:31:51.211-05:00Chocolate Chip Cookie Dough Cheesecake Dipby Sylvia Musheno<br />
<br />
This is the dip that was served last week and was a big hit with young and older alike! Before I left coffee hour, I tracked down Sylvia to demand this recipe for the blog, and was stopped in the hall on the way to my car with a request for it! So here you go--like a big bowl of cookie dough (without the salmonella fear of raw eggs.) Or, like one bite at a time cheesecake--either way, you win!<br />
<br />
8 oz. cream cheese, softened<br />
1/2 cup butter or margarine, softened<br />
1/4 tsp. vanilla extract<br />
3/4 cup powdered (confectioner's) sugar<br />
2 Tb. brown sugar<br />
3/4 cup chocolate chips (mini are a great size for this)<br />
<br />
Beat cream cheese, butter and vanilla until fluffy. Beat in sugars until well blended, then stir in the chips. Serve with fruit, animal crackers, graham crackers, etc. for dipping. Stand back to avoid the stampede.<br />
<br />Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0tag:blogger.com,1999:blog-4924499574574669398.post-74435031268149232702011-10-02T13:21:00.000-04:002011-10-02T13:21:57.542-04:00Cowboy Caviar Bean Dip<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 16px; line-height: 16px;"></span><br />
<div style="font-size: 16px; line-height: 1.5em;"><span class="Apple-style-span" style="font-family: inherit;">by Ronica Skarphol Brownson</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">My original recipe is from my Aunt Carol, but I made a few changes to suit our preferences, and it's easily adaptable. (It will probably be different the next time I make it, but this is today's version!) This is kind of a family tradition at the holidays, and it is always a big hit. It makes a lot but keeps well in the fridge since it's in a vinegar/sugar dressing. I mix it up in an ice cream bucket. Serve with a slotted spoon.</span></div><div style="font-size: 16px; line-height: 1.5em;"><br />
</div><ul style="list-style-type: square; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 10px; padding-bottom: 0px; padding-left: 25px; padding-right: 10px; padding-top: 0px;"><li><span class="Apple-style-span" style="font-family: inherit;">2 cans black eyed peas (rinse & drain)</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">2 cans pinto beans (rinse & drain)</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">2 cans black beans (rinse & drain)</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">2 cans shoe peg corn (drained)</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 small can chopped green chiles (drained)</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 can sliced jalapenos, drained and chopped fine</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 jar roasted red peppers, drained and chopped fine</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 med. diced onion (chop fine)</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 c. chopped celery (chop fine)</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 c. chopped sweet peppers (I used a mix of red, orange and yellow.)</span></li>
</ul><div style="font-size: 16px; line-height: 1.5em;"><span class="Apple-style-span" style="font-family: inherit;">Bring to boil:</span></div><ul style="list-style-type: square; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 10px; padding-bottom: 0px; padding-left: 25px; padding-right: 10px; padding-top: 0px;"><li><span class="Apple-style-span" style="font-family: inherit;">3/4 c. cider vinegar</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1/4 c. oil</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1/2 c. sugar</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">juice of one lime</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">2 T. Penzey's Bold Taco seasoning (or any taco seasoning)</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 T. Creole Seasoning (Tony Chachere's, or any other all-purpose season salt--to taste.)</span></li>
<li><span class="Apple-style-span" style="font-family: inherit;">1 T. Crystal Sauce (or Tabasco)</span></li>
</ul><div style="font-size: 16px; line-height: 1.5em;"><span class="Apple-style-span" style="font-family: inherit;">Bring to boil----cool and pour over ingredients. I do the dressing first, and by the time the veggies are chopped, it is cool enough to pour over. Allow to marinate several hours in the refrigerator. Serve with a slotted spoon and tortilla chips (scoops are perfect). Keeps a long time in fridge. This can easily be cut in half, but this size serves a crowd!</span></div><div style="font-size: 16px; line-height: 1.5em;"><br />
</div><div style="font-size: 16px; line-height: 1.5em;"><br />
</div>Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0tag:blogger.com,1999:blog-4924499574574669398.post-90172282062600569142011-05-01T19:57:00.002-04:002011-05-19T22:27:03.385-04:00Creamsicle Fudge/ Marbled Orange Fudge<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"></span><br />
<div><span style="font-family: Arial;">This was a hit at the Women of Faith Tea on May 1, 2011. All the fabulous flavor of a Creamsicle, without the tooth sensitivity! Delicious!!!</span></div><div><span style="font-family: Arial;"></span><br />
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</span></div><div style="font-family: Times;"></div></div><div><span style="font-family: Arial;">By Sue Ellen Krupa</span></div><div><span style="font-family: Arial;"><br />
</span></div><div><span style="font-family: Arial;">This recipe is from Quick Cooking with some modifications.</span></div><div></div><div><span style="font-family: Arial;">3/4 c butter (no substitutes)</span></div><div><span style="font-family: Arial;">3 c. sugar </span></div><div><span style="font-family: Arial;">3/4 c. whipping cream ( I use evaporated milk)</span> </div><div><span style="font-family: Arial;">1 package (10-12 oz.) white or vanilla chips</span></div><div><span style="font-family: Arial;">1 jar (7oz.) marshmallow creme</span></div><div><span style="font-family: Arial;">3 t orange extract </span></div><div><span style="font-family: Arial;">12 drops yellow food coloring </span></div><div><span style="font-family: Arial;">5 drops red food coloring</span></div><div></div><div><span style="font-family: Arial;">Line a 9x12 pan with parchment paper, or grease with butter. In a heavy sauce pan, combine the sugar, cream,and butter. Cook and stir for 4 minutes. Remove from heat: stir in chips and marshmallow creme until smooth. (I pour my boiling sugar mixture into a mixing bowl, add my chips and marshmallow fluff and mix it at high speed with my mixer.)</span></div><div><span style="font-family: Arial;">Remove one cup and set aside. Add orange extract and food colorings to remaining mixture: mix until blended. Pour the orange mixture into prepared pan. Drop reserved marshmallow mixture by tablespoonfuls over top. Cut through mixture with a knife to swirl. Cover and refrigerate until set.</span></div><div><span style="font-family: Arial;">Yield about 2 1/2 pounds.</span></div>Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com2tag:blogger.com,1999:blog-4924499574574669398.post-81375644728716634872011-04-11T12:43:00.000-04:002011-04-11T12:43:24.186-04:007 Layer Bars (One Pan!)By Ronica Skarphol Brownson<br />
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These were taken from my Mom's KMOT TV Minot ND cookbook from the 70's. There were 3 versions of this recipe in there, and probably a million like it on the web. I figured that must mean they are good. I was right! Some people call these Dolly Madison bars, or 7 Story Bars. I love how easy they are, how great the house smells when they are done, how quick they go together, and of course, how delicious they come out!<br />
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1/2 cup (1 stick) butter<br />
1 cup graham cracker crumbs<br />
1 small (7 oz.) bag sweetened coconut<br />
1 cup butterscotch chips<br />
1 cup chocolate chips<br />
1 cup chopped nuts<br />
1 can Eagle brand Sweetened Condensed Milk<br />
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Preheat the oven to 350 degrees.<br />
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Put the stick of butter in a 9x13 pan and put it in the oven to melt. When melted, swirl it around to coat the bottom and sides. Sprinkle the rest of the ingredients, in the order given, as evenly as possible in the pan. Do not stir. Drizzle the milk evenly over the whole works. Bake for 25-30 minutes. Allow to cool well before cutting. Store in the fridge.<br />
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Some tips I read:<br />
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If the coconut goes on last (or you save some for the top) it will get all toasty.<br />
You can put half the milk over the crumbs, then the rest over the toppings to make it hold together better. I didn't have any trouble with mine, but it's a variation.<br />
Line the pan with parchment paper or non-stick foil for ease of release.<br />
You can mix the butter and crumbs in a bowl, then pat in for a more firm crust. Again, I had no trouble with mine, so I would skip this step.<br />
Change the chips, nuts, etc. for your own variations. This week mine used peanut butter, milk chocolate and semi-sweet chocolate chips with pecans. Mainly this is because someone stuck the wrong kind of chips in the butterscotch spot on the shelf at Wegman's and I grabbed the wrong bag. But they were delicious so that was fine with me!Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0tag:blogger.com,1999:blog-4924499574574669398.post-85615936872793293072011-04-11T12:32:00.000-04:002011-04-11T12:32:25.213-04:00Blue Cheese Pecan Dipby Ronica Skarphol Brownson<br />
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1 lb. cream cheese<br />
3-6 T. blue cheese (or more, depending on how much you like blue cheese)<br />
1 cup chopped pecans<br />
1 T. milk (or more as needed)<br />
<br />
(Also could use whipped cream cheese.)<br />
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Whip cream cheese and milk together until light and fluffy. Add more milk if needed to get the texture you want. 1 T. makes it firm, and it will form a ball nicely, but if you want it creamier, add a bit more milk. Add blue cheese and pecans, and stir a bit to mix. Allow it to sit in the fridge for several hours or overnight to blend flavors. Serve with crackers or your other favorite dippers. Also makes a fantastic burger topper!Ronicahttp://www.blogger.com/profile/05755869501331386672noreply@blogger.com0