Caramel Popcorn

by Jean Quinn

Another popular one! If I hadn't eaten so many Christmas cookies today, I'd make some myself. Yum!

2 - 7.5 oz. bags hull-less popcorn
2 cups brown sugar
2 sticks of butter or margarine
1/2 cup Karo Syrup
1/2 t. vanilla extract
1/2 t. baking soda
2 T. creamy peanut butter

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.

Cheesy Egg Casserole

This was on the menu today, and it was delicious! Since many asked for the recipe, here you are. Perfect for Christmas morning, too.

By Christina Pillot

This recipe is based on a similar dish that is – or, at least, was – served at the Washington School Inn 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.

Cheesy Egg Casserole
12 large eggs
1 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
2 cups milk (any kind)
16-oz cottage cheese
8-oz cream cheese, cut into 1/2-inch cubes
1/3-1/2 lb shredded Monterey jack cheese

Preheat oven to 350F. Lightly grease a 9×13-inch baking/casserole dish.
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.
Bake for about 45 minutes, until eggs are set and casserole is not “wet” in the middle.
Dish will deflate slightly as it cools. Cool for at least 10 minutes before serving to make slicing easier.
Dish can be served hot or cold.

Serves 12-16

Easiest Bean Dip of All Time

Rachel 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!!!

 By Rachel Wagner

• 16 oz (2 8 oz. packages) cream cheese, softened for easier spreading 
• 2 cans refried beans 
• 24 oz salsa, spiced to your preference (I like Pace's Medium Picante) 
• 16 oz shredded cheese, a mix of cheddar, monteray jack, or other "taco" cheese is good 

 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.

Jamie's Cranberry Spinach Salad

By: Jamie Hensley, modified by Viki Stumbers Serves 8-12

This was served at the 2011 Thanksgiving meal. 

Ingredients

Dressing

• 2 tablespoons sesame seeds
• 2 teaspoons poppy seeds
• 1/4 cup white sugar
• 2 teaspoons minced red onion
• ¼ teaspoon Worcestershire sauce
• 1/4 teaspoon paprika
• 3 tablespoons balsamic vinegar
• 1 tablespoon raspberry wine vinegar

(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)

• 1/2 cup good olive oil

Salad

• 6 slices bacon
• 8 ounces crumbled cheese (blue cheese or goat cheese are fantastic for this salad)
• ½ medium red onion (or more to taste)
• 2 bags baby spinach, rinsed and drained
• 1 cup dried cranberries
• ½ cup mandarin oranges, drained (optional)
• 3/4 cup almonds, blanched and slivered (walnut or pecan halves work well here too)
• ½ cup pine nuts (optional)
• cracked black pepper

Directions

1. Prepare dressing:  
1. Roast sesame seeds in small dry skillet over medium heat until lightly toasted and fragrant. Remove from heat and let cool.
2. 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). *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.
2. Prepare salad:
1. Fry bacon until crisp; drain, crumble and set aside.
2. Roast almonds and pine nuts in small dry skillet over medium heat until lightly toasted and fragrant. Remove from heat and let cool.
3. Thinly slice ½ or more of remaining red onion (depending on how much you like red onion).
4. 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.
3. 15 minutes before serving, bring salad, dressing and topping ingredients to room temperature.
4. 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.
5. After last toss, sprinkle top of salad with reserved salad ingredients and freshly-ground black pepper; serve and prepare to bask in numerous compliments.  

In the spring or summer, substitute 1 quart sliced fresh strawberries for the cranberries.  AWESOME!

Chocolate Chip Cookie Dough Cheesecake Dip

by Sylvia Musheno

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!

8 oz. cream cheese, softened
1/2 cup butter or margarine, softened
1/4 tsp. vanilla extract
3/4 cup powdered (confectioner's) sugar
2 Tb. brown sugar
3/4 cup chocolate chips (mini are a great size for this)

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.

Cowboy Caviar Bean Dip

by Ronica Skarphol Brownson


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.

• 2 cans black eyed peas  (rinse & drain)
• 2 cans pinto beans  (rinse & drain)
• 2 cans black beans   (rinse & drain)
• 2 cans shoe peg corn  (drained)
• 1 small can chopped green chiles (drained)
• 1 can sliced jalapenos, drained and chopped fine
• 1 jar roasted red peppers, drained and chopped fine
• 1 med. diced onion (chop fine)
• 1 c. chopped celery (chop fine)
• 1 c. chopped sweet peppers (I used a mix of red, orange and yellow.)

Bring to boil:

• 3/4 c. cider vinegar
• 1/4 c. oil
• 1/2 c. sugar
• juice of one lime
• 2 T. Penzey's Bold Taco seasoning (or any taco seasoning)
• 1 T. Creole Seasoning (Tony Chachere's, or any other all-purpose season salt--to taste.)
• 1 T. Crystal Sauce (or Tabasco)

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!

Creamsicle Fudge/ Marbled Orange Fudge

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!!!

By Sue Ellen Krupa

This recipe is from Quick Cooking with some modifications.

3/4 c butter (no substitutes)

3 c. sugar   

3/4 c. whipping cream  ( I use evaporated milk) 

1 package (10-12 oz.) white or vanilla chips

1 jar (7oz.) marshmallow creme

3 t orange extract   

12 drops yellow food coloring   

5 drops red food coloring

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.)

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.

Yield about 2 1/2 pounds.