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!*