Prepared by: Jennie Jussaume
Mix sprite (or any lemon lime drink) with Juicy Juice Fruit punch (one to one).
Then just add raspberry sherbert.
Sunday, January 31, 2010
Friday, January 22, 2010
February Meeting
We will be meeting Tuesday, February 2 at 6:30 at the welcome center
The theme is "Soup"er bowl
We need 3 or 4 soups - I was thinking:
Potato Soup
Chili
Vegetable Soup
Seafood Soup
Bread - Cornbread
French Bread
Crackers
Drinks
Cups
Bowls
Spoons
Napkins
January Cooking Club Part 2
I understand there was a nice crowd for Teresa's cooking club part two and I'm so sad that I was too sick to attend. Thank you Teresa for hosting and for taking a couple of pics. Under the pics you will find Teresa's recipes for easy, make ahead, meals.
Roast meals:
Pot Roast
4 TBSP Gma’s Roast Mix, seal and freeze. Place in slow
3 lb. beef roast cooker on high 6-8 hours or bake.
1 lb. baby carrots Serve with bread.
2 lbs. new potatoes
Garlic Basil Roast
3 TBSP Garlic Basil Mix, seal, and freeze. Place in slow
3 lb. roast cooker on high 6-8 hours or bake.
1 large can diced tomatoes Serve with a side salad and bread.
Taco Roast
4 TBSP Taco Seasoning Mix, seal, and freeze. Place in slow
2 cups tomato juice cooker on high 6-8 hours. Serve with
3 lb roast chips and salsa and Spanish rice.
Stew Meat Meals:
Burgundy Beef Tips
5 TBSP Gma’s Roast Mix ingredients, seal, and freeze. Place
2 lbs stew meat in slow cooker on high 4-6 hours. Serve
1 can cream of mushroom soup over hot egg noodles.
4 oz can of mushrooms
½ c water (or red cooking wine)
Beef Stew
2 lbs beef stew Mix, seal, and freeze. Place in slow
1 can cream of mushroom soup cooker on low 4-6 hours or thaw and
½ cup water bake (covered) at 350* for 1 hour.
1 bag frozen stew vegetables Serve with bread.
Chicken meals:
Southwest Chicken
Mix, seal, and freeze. Place in slow
3 lbs chicken cooker on low 4-6 hours, thaw and
1 can diced tomatoes bake (covered) at 350* for 1 hour, or
2 TBSP Southwest Seasoning grill. Serve with rice and green beans.
Garlic Lemon Chicken
Mix, seal, and freeze. Place in slow
3 lbs. chicken cooker on low 4-6 hours, thaw and
1 can chicken broth bake (covered) at 350* for 1 hour, or
2 TBSP Garlic Lemon Seasoning grill. Serve with mashed potatoes and steamed broccoli.
Cheesy Mexican Chicken
3 lbs chicken Mix, seal, and freeze. Place in slow
1 oz. Rotel cooker on low 4-6 hours, thaw and bake
4 TBSP Taco Seasoning (covered) at 350* for 1 hour, or grill. Top
with shredded cheese and serve with
Spanish rice.
Chicken Enchilada Chicken
3 lbs. chicken Mix, seal, and freeze. Place in slow
1 can cream of chicken soup cooker on low 4-6 hours, thaw and bake
1 soup can of water (covered) at 350* for 1 hour, or grill.
4 TBSP Chicken Enchilada Soup Mix Serve with Spanish rice and refried beans.
Cilantro Citrus Chicken
3 lbs chicken breasts or thighs Mix, seal, and freeze. Place in slow
4 TBSP Cilantro Citrus Seasoning cooker on low 4-6 hours, thaw and bake
32 oz. can pineapple chunks (covered) at 350* for 1 hour, or grill.
2 TBSP honey
Kansas City Orange Chicken
3 lbs. chicken Mix, seal, and freeze. Place in slow
1 jar orange marmalade cooker on low 4-6 hours, thaw and bake
2 TBSP Kansas City Rub (covered) at 350* for 1 hour, or grill.
Grandmother’s Roast Chicken
3 lbs chicken breast Mix, seal, and freeze. Place in slow
1 can cream of mushroom soup cooker on low 4-6 hours, thaw and bake
1 can water (covered) at 350* for 1 hour, or grill.
4 TBSP Grandmother’s Roast Seas.
Tangy Tejano Pork Tenderloin
3-5 lb. pork tenderloin Mix, seal, and freeze. Place in slow
4 TBSP Chicken Enchilada Seas. cooker on low 4-6 hours, thaw and bake
2 cups orange juice (covered) at 350* for 1 hour, or grill.
4 oz. can diced green chilies Serve with black beans.
Asian Pork Tenderloin
3 lb. pork tenderloin Mix, seal, and freeze. Place in slow
2 TBSP Garlic Lemon Seasoning cooker on low 4-6 hours, thaw and bake
1/3 cup honey (covered) at 350* for 1 hour, or grill.
3 TBSP soy sauce Serve with rice or mashed potatoes.
¼ cup water
Herbed Pork Loin
3-5 lb. pork tenderloin Mix, seal, and freeze. Place in slow
4 TBSP Tropical Seasoning cooker on low 4-6 hours, thaw and bake
14.5 oz. chicken broth (covered) at 350* for 1 hour, or grill.
Brisket:
Kansas City Brisket
2-4 lb brisket Mix, seal, and freeze. Place in slow
7 TBSP KC Rub cooker on low 4-6 hours, thaw and bake
¼ cup ketchup (covered) at 350* for 1 hour, or grill.
** 1 can cola added just before cooking
Pork Chops:
Garlic Lemon Pork Chops
2 TBSP Garlic Lemon Seasoning Mix, seal, and freeze. Place in slow
2 TBSP butter cooker, drizzle with ketchup, cook on low
¼ cup water 3 hours. Serve over cooked rice or pasta.
3 lbs. boneless pork chops
1 medium onion, cut in rings
1 medium lemon, sliced **Many of the chicken recipes will work
¼ cup brown sugar just as well for pork chops.
Mini Hot Browns
Mini Hot Browns
Prepared by: Ashley O'Hara
From: Kentucky
Ingredients
- 1/2 cup butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1/2 cup freshly grated Parmesan cheese, divided
- 1 egg, beaten
- salt and pepper to taste
- 1 tablespoon butter
- 1 tomato, thinly sliced
- 1 pound thinly sliced cooked turkey
- 8 slices bread, toasted
- 8 slices bacon, cooked
Directions
- In a large skillet, melt 1/2 cup butter over medium heat. Stir in enough flour to absorb all of the butter. Slowly whisk in the milk, and 6 tablespoons of Parmesan cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Remove from heat, and season with salt and pepper to taste.
- Preheat your oven's broiler. For each Hot Brown, place two slices of toast onto a heatproof plate or dish. Cover the toast with a couple of tomato slices. Place a liberal amount of turkey onto each Hot Brown, and pour an even more liberal amount of sauce over. Smother that baby. Sprinkle remaining Parmesan cheese over the top. Repeat with remaining ingredients.
- Place the entire dish under the broiler until the sauce is speckled brown and bubbly. Remove from broiler, criss-cross two slices of bacon on top, and serve!
I used slices of a French Bagetts for the bread and place them all on one cookie sheet with the toppings to make the mini-hot browns.
Buckeyes
Buckeyes
Prepared by: Angie Frey
From: Ohio
INGREDIENTS:
1 1/2 cups peanut butter 1 cup butter, softened 1/2 teaspoon vanilla extract | 6 cups confectioners' sugar 4 cups semisweet chocolate chips |
DIRECTIONS:
| 1. | In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet. |
| 2. | Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes. |
| 3. | Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth. |
| 4. | Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving. |
Mexican Chicken Casserole
Mexican Chicken Casserole
Prepared by: Barb Dahl
From:
whole chicken or 4 breast1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel
2 cups shredded cheese
crushed doritos chips
cook, debone, and shred chicken into 9x13 pan
Mix 3 cans together in separate bowl then pour over chicken
cover with cheese and bake at 350 for until casserole is warm and cheese is melted
Top with crushed doritos
great with spanish rice or in tortilla shells.
Chicken and Dumplings
Chicken N Dumplins
Prepared By: Julie Gheesling
From: Georgia
3-4 lbs. chicken 2 quarts plus ¼ water
2 cups self rising flour 1 tsp. salt
¼ Cup shortening ½ Cup melted butter
2 tsps. Black pepper
Combine chicken and water in stock pot. Cook over medium high heat until done (about 1 hour). Remove chicken from pot, reserving broth. Cool chicken in cold water. Remove bone, skin, and fat if necessary from chicken. Cut chicken into bite size pieces. In a mixing bowl, combine flour and salt. Cut in shortening until mixture is coarse. Add the ¼ cup of water and mix well with hands. Bring the chicken broth back to a slow boil. With floured hands, pinch small quarter sized pieces of flour mixture and drop into simmering chicken broth. Gently stir after adding several pinches. Repeat until all dumpling mix is used. Stir gently. Add the butter and black pepper. Simmer 8-10 minutes. Slowly stir in the chicken meat. Serve in soup bowls.
Yum Yum Bars
Yum Yum Bars
Prepared by:
From:
1 and 1/2 cups graham crackers
1 stick unsalted butter, melted
mix together and press into a crust in a greased 9X13 pan
pour 1 can condensed milk on top of crust
1 pkg semi sweet chocolate chips
1 pkg butterscotch chips
1 cup chopped pecans
pour all on top and press into condensed milk
Bake at 350 degrees for 25-30 minutes.
Do not cut until it has cooled.
Jambalaya
Jambalaya
Prepared by: Amber Needham
From: Louisiana
Ingredients:
· 1 med. onion, chopped
· 3 celery stalks, chopped
· 3 carrots, chopped
· 2 cloves garlic, chopped
· 1 pkg. smoked sausage (lite)
· 1 ½ (14.5 oz) cans diced tomatoes (with roasted garlic)
· ½ Tbsp. thyme
· 1 ½ c. instant brown rice
· 2 c. water or low-sodium chicken broth
· Salt and pepper to taste
· LA hot sauce to taste
Directions:
1. Gently sauté onion, celery, carrots, and garlic over medium-high heat until tender.
2. Add sausage, tomatoes, thyme, rice, and water or broth. Simmer until rice is done, then season with salt, pepper, and hot sauce.
3. Can serve immediately, but best after simmering an additional 30 min. Can also add chopped cooked chicken and/or shrimp at the last 10 min. of cooking.
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