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