Thursday, December 10, 2009

January Cooking Club

Two cooking clubs in January!!!

1st - our usual meeting
January 5th, 6:30 at the prairies welcome center
Theme: Hometown Favorites - bring a dish that is either traditional to the region you are from or that is your favorite meal from your usual, we need drinks, ice, and plastic eating utensils if you don't want to cook

2nd - Meals for later
January 19th, 6:30
You can bring items to make a meal for later OR just come and eat!

Theresa's is a message from Theresa

I am so excited to have everyone over to my house! My address is 9073 Academy View Ct. in Washington Township. If you put it into a GPS device, it usually works better to use Dayton as the city. I hope that everyone will be able to come and learn and different way to help prepare meals quickly and easily. My friend’s name who sells the Homemade Gourmet products is Monica Childress. Her website is

As I said at cooking club, people are more than welcome to come and just enjoy some social time and taste the different seasonings. I will be making a chicken enchilada soup, cinnamon sopapillas, a few different dip mixes, and either Sassy Sangria drink or Spiced Cider, I am not sure yet. I will be making a few other things, I am sure, I just don’t know what yet!

If there is someone who would really like to go for it and create a ‘make and take’ meal, all you need to do is bring a small roast or some chicken breasts in a gallon-sized freezer bag and $5. I will provide the rest! I do need to know how many people want to do that, so I can be sure to have enough ingredients for everyone. If no one wants to do that, or does not even order, it’s no big deal, I get free stuff for just doing the party!

I look forward to seeing everyone again in January. It was so good to get out in December!

Monkey Bread

Prepared by: Angie Frey


4 cans refrigerated biscuits
1 cup packed
brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 Tablespoons cinnamon


1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.

2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.

3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan.

4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.

5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate.

Wednesday, December 9, 2009

Breakfast Casserole & Spice Tea

Prepared by: Sarah Firth


1 lb sage flavored breakfast sausage

3 Cups shredded potatoes drained and pressed
¼ cup butter/melted
12 oz
cheddar cheese shredded
½ cup onion diced
16 oz container of small curd cottage cheese

6 jumbo eggs
4 oz
cream cheese
2 (4 oz) cans green chilies
Red or green
bell pepper diced (optional)

Preheat oven to 375. lightly grease 9x13 baking dish
. Cook sausage
over medium high heat until evenly browned, drain, crumble set aside.
Stir shredded potatoes and butter together and press into bottom and
up sides of pan. Bake crust in oven for 15-20 minutes. Mix together
remaining ingredients and add sausage while crust is baking. Pour
over potato mixture. Bake about 45 minutes or until toothpick
inserted in center comes out clean. Let cool for 5 minutes before

Spice Tea:

2 cups Tang
4 qt. amount of lemonade mix
2 tsp. cinnamon
1/2 tsp. cloves
2/3 cup instant tea
1/2 tsp. allspice
2 cups sugar

Combine all ingredients. Add 1-3 tablespoons to
hot water.

Cheese-egg casserole

Prepared by: Ashely OHara

20 hard-boiled eggs sliced
White Sauce:
4 tablespoons butter
4 tablespoons flour
2 cups milk (scalded)
Heat milk in microwave until it almost boils. Make a roux of melted butter in a small sauce pan over low heat, blend in the flour, stir until smooth. When it is the consistence of custard, remove from heat, and add the milk. Return to moderate heat and stir.
2 1/2 cups cheddar cheese (grated)
1/2 tsp. marjoram
2 cloves crushed garlic (I just realized I forgot to add the garlic tonight)
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. salt
1/2 tsp. pepper
Stir above ingredients into flour mixture.
Brown 1 lb. bacon. Drain and crumble.
To assemble:
Lay slices of eggs into a glass 9 x 12 pan. Spread sauce to cover. Sprinkle crushed potato chips and bacon on top.
Bake 350 degrees for 30 - 45 minutes
Serves 10 - 12

Breakfast Potatoes

Prepared by: Christine Sabatowski

For my potatoes I didnt use any measurements so if you make them you can just use how much you want and think.

I use Russet Potatoes. I washed and poked them with a fork and precooked them in the microwave till they were about 80% cooked. Once they were cool enough to handle I cut them into 1 inch pieces.
Then I get a pan hot with oil and butter, enough oil to cover the bottom on the pan and about 2 tablespoons of butter (or less if you want)
Once the butter is melted and the oil is hot add the potatoes and season them with any seasoning that you want. I use Italian seasoning and vegetable seasoning, Mix the potatoes so they are coated with the oil, butter and seasoning.
Cook until they are done and crispy. They will crisp up once most of the oil and butter is gone. Make sure that you stir the potatoes often to keep from burning the seasoning and the potatoes and that you get an even crisp.

Hobo Hash

Prepared by: Amy Watson

16oz. browned Maple Sausage

2 to 3 eggs per person eating

1 diced onion

1 diced green bell pepper

1 diced red bell pepper

1/2C cheddar cheese

In a large skillet brown sausage,then add veggies till sweated.

Beat all of your eggs then add to skillet and cook till done.

Stirring to scramble.

Turn off heat and add cheese to taste.

Grand Mariner Berries

Prepared by: Amy Noel

Marinate assorted berries (halved strawberry + raspberry + blueberry) in a tablespoon of Grand Mariner.

Can be made an hour in advance and refrigerated until use.

Grape Salad

Prepared by: Julie Gheesling

3 cups red, seedless grapes
3 cups green, seedless grapes
1 cup brown sugar
8 oz sour cream
pecan pieces

Put all grapes in a bowl.
Mix sugar and sour cream.
Pour over grapes.
Top with chopped pecans.

Cranberry Orange Muffins

Prepared by: Emily Colon

2 Cups all purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 tsp baking powder
1/2 tsp salt
Grated Zest of 1 orange
1 large egg
4 tbsp unsalted butter, melted
1/2 cup whole milk
1/2 cup strained fresh orange juice
1 1/2 cups fresh cranberries or frozen cranberries, thawed

Preheat oven to 375F. Grease 10 standard muffin cups w/ butter.

In a bowl, stir together the flour, granulated sugar, brown sugar, baking powder, salt & zest. In another bowl, whisk together the egg, melted butter, milk, and orange juice until blended. Add to the dry ingredients, stirring just until evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, fold in the cranberries just until evenly distributed, no more than a few strokes. Do not overmix.

Spoon the batter into each muffin cup, filling it level with the rim of the cup.

Bake until golden, dry, and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm or at room temperature, with butter.

Cinnamon Rolls

Prepared by: Valerie Lake

Apple Cake

Prepared by: Jennie Jessaume

3 cups flour 3 cups dried, peeled cooking apples

2 cups sugar 3 TBS brown sugar (mix with apples)

1 cup salad oil ½ cup of raisins (optional)

1 tsp baking soda ½ cup chopped walnuts (optional)

1 tsp salt confectioners sugar

2 tsp vanilla extract

1 tsp cinnamon

3 eggs

Preheat oven to 325 degrees. Grease and flour two 8 inch cake pans.

In large bowl with mixer at low speed, mix well first 8 ingredients (left column), constantly scraping bowl.

Beat 3 minutes more. Stir in apples (with brown sugar), nuts and raisins. Spread in pans.

Bake for 1 hour. Sprinkle with confectioners sugar.

*Eat one now and put one in the freezer. It freezes well!*

Wednesday, November 18, 2009

December Holiday Party

Alright ladies, I know that I said in an email that we were going to have a hometown favorite meal for our December cooking club but, I changed my mind. The December theme is...

Christmas Morning Breakfast

Please plan on joining us on December 1st at the Prairies Welcome Center at 6:30...for a Christmas "brinner" - for those of you that are unfamiliar with the term, it's breakfast for dinner. Please prepare one dish that you would serve for a special holiday breakfast in your home. We also need volunteers to bring juice, milk, punch, cider, hot chocolate etc. for us to drink. Evite will follow soon!

Also - If you wanna wear some Christmas PJ's feel free - I know I will be wearing mine! Hope to see you all there!

One last thing - please e-mail me your recipe so that I can get all recipes on the blog as soon as possible.

November - Stuffing

Prepared by: Christine Sabatowski

November - Cornbread

Prepared by: Jamie Henry

Friday, November 13, 2009

November - Green Bean Casserole

Prepared by: Tammi Hall

November - Turkey

Prepared by: Julie Gheesling

November - Pumpkin Pie

Prepared by: Emliy Colon

except I only used 1/2 cup of cream, and I substituted pumpkin pie spice for the other spices it calls for.

November - Sweet Potatoes

Prepared by: Tracy Ostler

November - Cranberry Sauce

Prepared by: Jodie Ryan

November - Mac and Cheese

Prepared by: Sarah Firth

November - Garlic Mashed Potatoes

Prepared by: Ashley O'Hara

November - Corn Casserole

Prepared by: Angie Frey

November - Squash

Prepared by: Jennifer Berman

Sue Davila's Pecan Dip

Prepared by: Lauren McGrogan

1 8oz pkg. cream cheese
2 tbsp milk
1 2.5oz jar dried beef diced finely
1/4 c. chopped bell pepper
1/4 tsp garlic powder
1/4 tsp pepper
1 tbsp grated onion
1/2 c. sour cream
dash Worchestershire sauce and tobasco sauce, if desired

1/2 c chopped pecans
1/4 tsp salt
2 tbsp butter

Combine the first8 inredients in a mixer and mix until well blended. Put into 8" pie pan or ovenproof dish. Saute pecans and salt in butter until nuts are lightly browned. Sprinkle over cheese-beef mixture. Bake 20 minutes at 350 degrees. Serve with low salt crackers or melba toast.

Upside Down Apple Pie

Prepared By: Emily Colon

Glaze and Crust
1/4cup packed brown sugar
1tablespoon Butter, melted
1tablespoon corn syrup
1/2cup pecan halves
1pie crust (can use premade refridgerated or make your own!)
2/3cup granulated sugar
2tablespoons Pillsbury all-purpose flour
1teaspoon ground cinnamon
4cups thinly sliced, peeled apples (4 medium) - granny smith or golden delicious work well
1.Heat oven to 425°F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Place bottom crust over mixture in pan.
2.In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
3.Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350°F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.

Hot Artichoke Dip

Prepared by: Teresa Rotramel

2 jar (6½ oz each) marinated artichoke hearts, drained & coarsely chop

1 package (10 ounces) creamed frozen chopped spinach, thawed and well drained

1/2 cup sour cream

1/2 cup mayonnaise

1 garlic clove, pressed

3 ounces fresh Parmesan cheese, grated (about 3/4 cup)

Preheat oven to 375°F. Drain and coarsely chop artichoke hearts with. Combine artichoke hearts, spinach, garlic, sour cream, mayonnaise and Parmesan cheese in a mixing bowl. Spoon dip into a small baking dish. Bake 20-25 minutes or until heated through. Spread on cocktail bread slices or fresh vegetables

Apple Bundles

Prepared By: Teresa Rotramel

2 large Granny Smith apples

1 (235 g) package refrigerated crescent rolls

1 medium orange

2 tablespoons butter or margarine, melted

1/2 cup granulated sugar

1 cup cinnamon Ice cream or frozen whipped topping, thawed (optional)

Heat oven to 375 degrees F.

Peel, core, and slice apples using Apple Peeler/Corer/Slicer. Cut slices in half.

Unroll dough; separate into 8 triangles strips. Cut each in half to make 16 triangles strips. Place 3 or 4 apple slices at wide end of each strip and roll up. Arrange bundles in Deep Dish Baker.

Zest 1 teaspoon orange zest with Lemon Zester/Scorer; set aside.

Juice orange using Lemon Aid. Put into Deep Dish Baker, but not over bundles. Drizzle bundles with butter.

Mix zest, sugar and cinnamon; spoon over bundles. Bake 25 to 30 minutes or until golden brown.

Serve with ice cream or whipped topping, if desired.

Thursday, November 12, 2009

Pumpkin Cake Roll

3 eggs
1 cup sugar
3/4 can canned pumpkin (or fresh if you have it)
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup chopped nuts

Beat eggs at high speed for 5 minutes in a large mixing bowl; gradually add sugar, beating constantly. Add pumpkin, lemon juice, and dry ingredients; mix well. Pour batter into a greased and floured 15x10x1-inch jellyroll pan. Sprinkle with nuts. Bake at 350 degrees for 15 minutes. Loosen edges and immediately turn cake upside down onto a towel sprinkled with powdered sugar. Trim off stiff edges. While hot, roll cake up in towel from narrow end. Let cool completely on a wire rack. Unroll, remove towel and spread with filling.

1 cup powdered sugar
1 (8 ounce) pkg cream cheese, softened
1/2 cup margarine, softened
1/2 teaspoon vanilla

Combine all ingredients in a medium bowl; mix until creamy. Spread filling on cake roll. Roll up jellyroll fashion. Store in refrigerator.

Serves 8

Bacon Vegetable Medley

Prepared by: Cynthia Thompson

4 cups frozen mixed vegetables
2 Tablespoons water
4 bacon strips, cooked and crumbled*
1 Tablespoon olive oil
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt

Place veggies and water in 1 qt. microwave safe dish. Cover and microwave on high for 13-15 minutes until crisp-tender, stirring once; drain. Stir in remaining ingredients.

Serves 4

* I use the Hormel crumbled bacon - use between 2 Tablespoons and 1/4 cup, depending on how much you like.

Butternut Squash and Caramelized Onion Bites

For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 stick unsalted butter, cut into pieces
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water

For the filling:
1 small butternut squash (about 1 lb)
2 Tablespoons olive oil
1-2 Tablespoons butter
1 large onion, halved and thinly sliced into half moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne
3/4 cup fontina cheese grated or cut in small bits
1 1/2 teaspoons fresh sage leaves

1. Make pastry: In a bowl, combine flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls and make a well in the center of the flour. Add the butter to the well and use a pastry blender to cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together sour cream, lemon juice, and water and add half of this mixture to the well. With your fingertips, mix the liquid until large lumps form. Remove the lumps and repeat with the remaining liquid and flour. Pat the lumps into a ball; do no overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

2. Prepare squash: Preheat oven to 375 degrees. Peel squash, then half and scoop out seeds. Cut into a 1/2 inch disk. Toss pieces with olive oil and 1/2 teaspoon of salt. Roast on foil lined sheet for 30 minutes, turning midway through. Set aside to cool slightly.

3. Caramelize onions: Melt butter in heavy skillet and cook onion over low heat with 1/2 teaspoon salt and pinch of sugar, stirring occasionally until soft and lightly golden brown, about 20 minutes. Stir in cayenne.

4. Raise the oven temperature to 400 degrees. Mix squash, onions, cheese, and herbs together in a bowl.

5. Assemble: On a floured work surface, roll the dough out thin. Cut the dough into small squares. Place a spoonful of squash mixture in the middle of each square. Fold the boarder over the squash mixture, bringing corners to meet in the middle. Repeat until dough is gone. You may have some left over filling.

6. Bake until golden brown, 20-25 minutes. Cut into wedges and serve hot, warm, or at room temperature.

Seerves 12-18

Wednesday, October 28, 2009

Fennel-Crusted Pork Loin with roasted potatoes and pears

Recipe from:


  • 1 tablespoon fennel seeds
  • 2 cloves garlic, minced
  • 4 tablespoons olive oil
  • Kosher salt and pepper
  • 2 pounds boneless pork loin
  • 2 red onions, quartered
  • 1 pound small white potatoes, quartered
  • 3 firm pears (such as Bartlett), cored and quartered


Heat oven to 400° F.

Using the bottom of a heavy pan, crush the fennel seeds.

In a small bowl, mix the seeds, the garlic, 2 tablespoons of the oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Rub the mixture over the pork, then place the pork in a large roasting pan.

In a bowl, mix the onions, potatoes, pears, 1 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil. Scatter around the pork and roast until cooked through, about 70 minutes (internal temperature 160° F). Transfer the pork to a cutting board and let rest at least 5 minutes before slicing. Serve with the roasted produce.

Bacon Wrapped Dates

Prepared by: Jodie Ryan

1 package pitted, dried dates
1 package thick style bacon (do not use pre-cooked)
1 package
blue cheese crumbles (feta will work too)

Slice through one side of each date and fill inside of date with
blue cheese crumbles. Wrap filled date with 1/3rd of a slice of bacon and secure with a toothpick. Make as many as needed.

Bake at 375 for 20-25 minutes on a foil lined pan with 1" sides until bacon is cooked. Broil for 1-2 minutes if desired to crisp further. Really great when served with wine and cheese.

Wednesday, October 14, 2009

Pumpkin Bread

Made By: Jennie Jussaume


4 cups flour

1 cup oil

3 cups sugar

2/3 cup water

2 tsp baking soda

1 can pumpkin (15 oz)

1 ½ tsp salt

4 eggs

1 tsp baking powder

1 tsp cinnamon

1 tsp nutmeg

1 tsp allspice

½ tsp cloves (if you do not have cloves, just use extra allspice)


Preheat oven 350°

Mix in well sugar, flour, spices, and other dry ingredients.

Add oil and water and mix well.

Add pumpkin and eggs, one at a time.

Pour into greased and floured loaf pans (makes four 4 x 8 loafs).

Bake 1 hour at 350°

**This recipe freezes really well**

Roasted Pomegranate Chicken

Made By: Christine Sabatowski


  • 1/4 cup olive oil
  • 1 Tablespoon minced garlic
  • 1 (3 1/2 to 4-pound) chicken, quartered
  • 1 pomegranate, halved
  • 1/4 cup dry white wine
  • Juice of 1 lemon
  • 1 Tablespoon cinnamon sugar
  • Salt and pepper


Preheat oven to 375 degrees F.

In a cup, mix oil and garlic. Brush garlic oil over chicken.

Place chicken in a shallow
baking dish. Drizzle any remaining oil over chicken. Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.

Remove 1 tablespoon seeds from pomegranates. Set aside for garnish. Squeeze juice form remaining pomegranate through a sieve into a small bowl.

In a small nonreactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon
sugar. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste.

Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken. Garnish with pomegranate seeds and serve at room temperature.

Yield: 4 servings

Apple-Pecan Stuffing

Made By: Valerie Lake

2 (8 oz.) pkgs. herb stuffing mix
4 apples
1 1/2 cups pecans

Prepare stuffing mix according to package directions.
Chop the pecans.
Peel, core, and chop the apples.
Add to stuffing mix and place in heavy casserole dish, cover.
Bake in a 350 degree oven for 15-20 minutes, until heated through.

Wild Mushroom Potato Gratin

Made By: Tracy Ostler

1/2 lb fresh shiitakes (discard shiitake stems), trimmed and coarsely chopped
2 1/2 tablespoons unsalted butter
3/4 lb fresh baby portabella mushrooms, trimmed and sliced 1/4 inch thick
1 1/2 teaspoons minced garlic
3 lb russet (baking) potatoes
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/2 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
2 oz finely grated Gruyère (1 cup)

Special equipment: a 15- by 10- by 2-inch oval gratin dish or other 3-qt shallow baking dish

Put oven rack in middle position and preheat to 400°F.

Cook shiitakes with salt and pepper to taste in 1 tablespoon butter in a large nonstick skillet over moderate heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are tender, about 8 minutes, then transfer to a bowl. Cook baby portabellas in remaining 1 1/2 tablespoons butter in skillet, stirring, until liquid is evaporated and mushrooms are tender, about 8 minutes, then transfer to bowl with wild mushrooms. Toss mushrooms with 1 teaspoon garlic.

Peel potatoes and cut crosswise into 1/8-inch-thick slices (preferably with an adjustable-blade slicer). Bring potatoes, cream, milk, salt, white pepper, nutmeg, and remaining 1/2 teaspoon garlic to a boil in a 4- to 6-quart heavy pot, stirring once or twice, then remove from heat.

Transfer half of potatoes to buttered gratin dish with a slotted spoon, spreading evenly. Spread mushrooms evenly over potatoes, then top with remaining potatoes. Pour cooking liquid over potatoes and sprinkle with cheese.

Bake gratin until top is golden brown and potatoes are tender, 45 to 55 minutes. Let stand 10 minutes before serving.

For a more elegant presentation, you cut out rounds from the gratin with a 4-inch cookie cutter.

Sweet Spinach Cranberry Salad

Made by: Amy Noel

I didn't put specific amounts, since the size of a salad can be altered to fit any crowd. This salad is my attempt at recreating the house salad at Grits Cafe in Forsyth, GA.

Toss together:

- Fresh Spinach leaves, torn/chopped into bite-size pieces (I find salad more palatable when it is easy to procure a dainty forkful!)
- Dried Cranberries (I used Dorothy Lane, b/c they are dried without using corn syrup and unpronounceable preservatives)
- Lightly toasted Pecans
- a small amount of grated Red Onion
Marzetti's Roasted Garlic Italian Dressing + 1 tblsp brown sugar
Garnish with grapes.

Monday, September 21, 2009

October Cooking Club

So the winner for the fall cooking club is....
Cooking with Fall Ingredients
(don't worry though, we'll come beck to crock-pot cooking this winter)

Here's what we need:
2 appetizers
2 main dishes
4 sides
1 soup or salad
1 bread
2 desserts
(Please plan to feed 8-10 people)

To sign up to bring a dish please use the comment section on this post. Post what you want to bring and which ingredient from the list below you will include in your dish. For example, you may want to bring and appetizer with chestnuts in it so here is what you post...your name, appetizer, and chestnuts.

Please use one of the following ingredients in your dish

There will be an evite sent out for cooking club. Please be sure to respond.