Wednesday, October 6, 2010

Pumpkin Flan

By: Ivelisse Morales

*I don't know what happened to the picture I took of this dessert! This makes me so sad!*


  • 1/2 cup white sugar
  • 1 (14 ounce) can pumpkin pie filling
  • 1 (12 ounce) can evaporated milk
  • 1 (5 ounce) can sweetened condensed milk
  • 6 eggs
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon allspice


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt 1/2 cup sugar in an aluminum loaf pan and heat over medium heat. Continue to cook until it caramelizes, being careful to not burn the sugar. Fill a large pot of water with about 1 inch of water and place over medium heat. Move the aluminum pan into the large pot and set into the water.
  3. Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs, 1/2 cup sugar, vanilla, and allspice in a blender, blend until smooth. Pour the mixture into the loaf pan.
  4. Bake in preheated oven until a knife inserted in the center comes out clean, about 1 hour. Refrigerate for at least 3 hours, or overnight.
  5. Run a knife along the edge of the loaf pan to loosen the flan. Invert the pan onto a serving plate and tap to release the dessert.


By: Shannon Seney
1 c sugar
1/2 c softened margarine
2 eggs
1/2 c whipping cream
1 c buttermilk
1 tsp baking soda
4 1/2 c flour (may need more)
Cream together first two ingredients; then add in eggs. Next, add in the whipping cream followed by the buttermilk. Add the baking soda and flour. May need to add more for batter to be sticky and not thin. ** Dough must be refrigerated for at least 30 minutes.**
Sprinkle flour down onto hard surface. Grab a small ball of dough and roll it on floured surface into a long cord. Take the cord and make what looks like a snail shell pattern; wrap it around and around into a circle.
Beat an egg and use finger tips to sprinkle onto the dough. Bake at 425 degrees for 5-7 minutes until bottoms are lightly browned. Serve warm.


By: Heather Buhite


By: Ashley O'HaraIngredients:
1 package active dry yeast
1 1/2 cups warm water
1 tablespoon of butter, melted
1 tablespoon of sugar
4 cups all-purpose flour
1 teaspoon salt
vegetable oil

Mix the yeast with the warm water and let it sit for five minutes.
Combine the flour and salt.
Add the butter and sugar to the yeast/water mixture and then slowly add to the flour and salt.
Knead for two minutes, until dough is smooth and elastic.
Rise in a covered, greased bowl for one hour or until dough is doubled in size.
After dough has risen, punch it down, and on a floured surface, roll it out into a 1/4-inch thick rectangle.
Using a knife or pizza cutter, cut out 3 inch squares, and then cut squares on the diagonal into triangles.
Heat up three inches of oil in a big pot to 375 degrees.
Fry two triangles of dough at a time in the oil for one minute on each side. The dough should puff when it hits the oil.
Drain, and then sprinkle with cinnamon and sugar.
Serve hot with honey.
Makes about 18 sopapillas.


By: Stephanie Hall


By: Barb Dahl

Reuben Sandwiches

By: Barb Dahl
1 pkg. (2 lbs.) refrigerated sauerkraut
1 pkg. (2-3 lbs.) corned beef brisket
1 cup Thousand Island dressing
16 slices pumpernickel rye bread, toasted
8 slices (1 oz. each) Swiss cheese

1. Place sauerkraut in 3 to 4 qt. slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.)
2. Cover and cook on low heat setting 9 to 11 hours.
3. Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 Tbsp. dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast.


By: Wendy Kaupa
  • 3 avocados - peeled, pitted, and mashed
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/2 cup diced onion
  • 3 tablespoons chopped fresh cilantro
  • 2 roma (plum) tomatoes, diced
  • 1 teaspoon minced garlic


  1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Refrigerate 1 hour for best flavor, or serve immediately.

Italian Orzo

By: Melissa Collins1 1/3 c. orzo
2 Tbsp. olive oil
1 Tbsp. flour
1 can Italian or regular style petite diced tomatoes
1 tsp. Italian seasoning
1/4 tsp. salt and pepper
Grated Parmesan cheese

Cook orzo as directed; drain

In a large skillet, heat oil over medium heat; stir in flour. Add tomatoes, Italian seasoning, salt and pepper.

Cook and stir until thickened. Add cooked orzo; toss to coat. Heat through. Top with Parmesan cheese.

*Note: If using regular tomatoes, add an additional tsp. of Italian seasoning.

Sweet Corn Tamales

By: Angie Frey

  1. Preheat oven to 400°F.
  2. Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.
  3. Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
  4. Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
  5. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.

Bulgogi and White Rice

By: Cyndi Gilbert

Chicken a la King

By: Karina Hollingsworth


By: Anjelica Wolf

5-6 Knackwurst
1 pkg of Knorr Currywurst seasoning
200 mL water


Brown all knackwurst in a saucepan over medium heat
Remove all knackwurst from pan
Pour water into pan
Add currywurst seasoning and whisk until all seasoning is dissolved
Remove from heat
Cut each knackwurst in 1 inch round pieces
Add knackwurst back to pan
Cook on low heat for 5 minutes, while continuously stirring
Once all sausage is covered in sauce, it’s ready to serve.

Black Bean and Rice Enchiladas

By: Kimberlee Gresham
  • 2 cups enchilada sauce (recipe to follow)
  • 6 flour tortillas
  • 2 cups cooked mexican rice (recipe to follow)
  • 1 can black beans, rinsed & drained
  • 1 cup shredded Monterey Jack cheese, plus more for sprinkling

  • Preheat oven to 350
  • Lightly coat the bottom of a greased 9"x13" baking dish with enchilada sauce
  • In a medium bowl combine rice, beans, and cheese
  • Fill tortillas with rice mixture & some enchilada sauce and place in the dish
  • Lightly cover tortillas with more enchilada sauce
  • Cover dish with foil and bake for 25 min
  • Remove foil and bake for an additional 5 min
  • When serving, add more sauce to taste and sprinkle with more shredded cheese

Mexican Rice (makes 2 cups of cooked rice):

  • 2/3 cups chopped onion (I usually don't use quite this much)
  • 2 T olive oil
  • 1 cup white rice, not instant
  • 1 tsp chili powder
  • 1 can Rotel tomatoes (with chilies)
  • 2 cups chicken broth
  • Dash of salt
  • Dash of cayenne pepper

  • Saute onion in oil until translucent
  • Add rice and fry lightly
  • Add remaining ingredients and bring to a boil
  • Cover and cook 20 min on medium-low, stirring occasionally, until liquid is absorbed

Enchilada Sauce:

  • 1/4 cup vegetable oil
  • 1/4 cup flour
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1-1/2 tsp garlic powder
  • 2 tsp cumin
  • 2-1/2 tsp chili powder
  • Dash of cayenne pepper
  • 2 cups chicken broth

  • Heat oil in skillet or sauce pan
  • Add flour, stirring to make a light brown roux (keep stove on low!)
  • Add dry ingredients and blend
  • Add chicken broth and still until thickened
  • Heat on low, taste to adjust seasonings, add water to reach desired thickness as needed

Thai Peanut Chicken

By: Andrea Bindewald

Rigatoni a la Vodka

By: Angie Neff1 box Rigatoni - Cooked

In a good size sauce pan:
1/2 lb bacon cooked and crumbled - Remove from pan, drain grease (DO NOT
clean pan)

After removing bacon and grease:
1/2 C Vodka (Make sure pan is hot so this will sizzle)
1-2 Tbls Minced Garlic
1 Jar Spaghetti sauce of your choice
1 pt. heaving whipping cream
3-4 Tbls Italian Seasoning

Put bacon pieces back in and let simmer about 30 minutes. Add Rigatoni
to sauce and serve:)


By: Michelle Humphrey


  • 1 (16 ounce) package phyllo dough
  • 1 pound chopped nuts
  • 1 cup butter
  • 1 teaspoon ground cinnamon
  • 1 cup water
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup honey


  1. Preheat oven to 350 degrees F. Butter the bottoms and sides of a 9x13 inch pan.
  2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan.Melt butter and brush a very thin layer between each set of phyllo sheets. It is only necessary to lightly brush on the butter, not saturate. Repeat until you have 8 sheets layered for the bottom layer. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
  3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
  4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
  5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Pico de Gallo

By: Jacqueline Maurosa
1 Cilantro
3 -5 lime or lemon juice
5 tomatoes
3 onions
Cut tomatoes and onion in small pieces. Add lemon or lime juice. Clean and wash cilantro and take off their leaves. Mix with tomatoes, onion and lemon juice. Add salt and peper. Serve with chips. Very simple!

German Coleslaw

By: Laura Larkin

Chicken Paprikash

By: Katie LarimoreChicken Paprikash

* 1-2 T Olive Oil
* 1 large onion, chopped
* 3 cloves garlic, chopped
* 3/4 teaspoon salt
* 1 teaspoon crushed red pepper flakes
* 3+ (depending on your tastes) tablespoons paprika
* 1 (2 to 3 pound) whole chicken, cut into pieces
* 1 cup chicken stock
* 1 cup white wine
* 1 red bell pepper
* 1 (14.5 ounce) can diced tomatoes
* 2 tablespoons all-purpose flour
* 1 (8 ounce) container sour cream


1. Heat oil in a large skillet over medium heat. Season chicken with salt and pepper and sear on both sides. Remove chicken and set aside.
2. Add onion, garlic, salt, red pepper flakes and paprika add more oil if needed. Stir together and saute until onion is translucent. Add chicken pieces and red bell pepper and pour the broth and wine over all. Cook over medium heat for 1 hour, adding more broth if necessary.
3. Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.

Berry Strata

By: Marian Pauli


By: Tasha Enderby
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 2 tablespoons butter, melted
  • 2 cups sour cream
  • 2 eggs
  • 1 egg yolk
  • 2 tablespoons vegetable oil

  • 8 baking potatoes, peeled and cubed
  • 1 cup shredded Cheddar cheese
  • 2 tablespoons processed cheese sauce
  • onion salt to taste (optional)
  • salt and pepper to taste


  1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
  2. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
  3. Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
  4. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.


  • Tips
  • For best results, choose potatoes that have as little water in them as possible such as Russets.
  • Choose a rolling pin that is very heavy - it will be easier to roll out the dough.
  • The perogies are less likely to burst during cooking if they are frozen when you put them in the boiling water.

Maple Cream Sandwich Cookies

By: Eileen
The recipe I used for the Maple Cream Sandwich Cookies can be found here:
I would like to add that I found it necessary to double the amount of filling (frosting), as well as I had to add a little bit of milk to make the filling spreadable. Other than that, I followed the recipe exactly. Also icing sugar is confectioner's/powdered sugar, in case it's not clear.
Here's Wikipedia info on the cookies: