Monday, August 15, 2011

Garlic Edamame

by Cyndi Gilbert

Boil 2 frozen 16 ounce edamame bags for 3-5 mins(depends if its already cooked or not) in salted water. If its already cooked, then you may defrost in refrigerator over night, instead. Some frozen edamame bags are ready to eat and already salted, so do not salt the water if it is already salted.

-In Wok on medium heat, add 3 tablespoons oil(i used olive oil, but regular canola will do).

-Add 10-20 cloves of chopped garlic and saute for 30 seconds. (or however much you like, i prefer a lot! i used around 15 or so).

-Add one large pinch kosher salt and fresh cracked pepper to taste.

-Then add edamame and saute until edamame is covered in oil and garlic. (30 or so seconds)

              WARNING:  fresh garlic is sensitive and can burn really fast! be careful! if it burns, it will become bitter.

-serve in bowl with small pinch of kosher salt garnish with discard bowl.

(remember not to eat the outside, and use your teeth and tongue to get that yummy soybean out! =)

Cinnamon Rolls using Richer Sweet Dough

by Mandy Emge

Mix together 1 cup lukewarm milk, 1/2 cup sugar, 1 tsp salt. Crumble into mixture 2 cakes compressed yeast and stir until dissolved. NOTE: You can use 2 pkgs dry yeast soaked in 1/2 cup lukewarm water for 5 minutes without stirring, then stir before adding AND omit milk.
Stir in 2 eggs and 1/2 cup butter. Mix in first with spoon and then with hand- 4 1/2-5 cups sifted flour.
After kneading the dough, place in a greased bowl turning once to bring the greased side up. Cover with a damp cloth and let rise in warm draft-free spot (80-85 degrees) until doubled in size (about 1 1/2-2 hrs)
Punch down- thrust fist into the dough, pull edges into center and turn completely over in bowl. Let rise again until almost double in bulk (30-45 minutes)
Roll dough into oblong 9"x18" pan. Spread with 2 tbsp softened butter and sprinkle with 1/2 cups sugar and 2 tsp cinnamon. Roll up tightly, beginning at the wide side. Seal well by pinching edges of roll together. Cut roll into 1" slices. Place a little apart in greased 13"x9" pan.
Cover and let rise until double in bulk (30-45min). Bake at 375 until golden brown and completely baked through, about 25-30 minutes.


by Ashley Sorensen

3 cups water
1 1/2 cups corn meal
butter, salt and pepper to taste

Bring water to a boil and add in butter, salt and pepper. Stir in corn meal. You can add in okra, cheese, or any other add ins you like!

Beer Bread & Spinach Artichoke Dip

by Katie Larimore

Spinach Artichoke Dip
- 1 can artichoke hearts, drained and quartered
- 1 small jar marinated artichokes, drained and quartered
- 1 pkg frozen spinach, thawed and drained
- 1/2 cup garlic and herb mayo (regular mayo is also fine)
- 1/2 cup sour cream
- 1/2 cup freshly grated Parmesan cheese, plus 1/4 cup for topping
- 1 cup mozzarella cheese, plus extra for topping
- 8oz pkg cream cheese, softened
- 4oz can green chiles
-3 garlic cloves, minced
Preheat oven to 350. Mix all ingredients together and top with extra parmesan and mozzarella. Bake 20-30 minutes until cheese is hot and bubbles and begins to brown. Serve warm.

Beer Bread
- 2 cups self rising flour
- 1 cup regular flour or wheat flour
- 1/3 cup sugar
- 12 oz carbonated beverage (beer, sprite, etc)
- 1/4 cup melted butter

Mix all ingredients. Pour into a greased loaf pan and let rise while oven preheats to 350. Top with melted butter. Bake for 40-45 minutes until top starts to brown and edges are pulling away from sides of the pan. Let cool 10 minutes before removing. You can also add to the dough: shredded cheese, garlic, applesauce, cinnamon...

Hickory Tuna Melts

by Tasha Enderby
Hickory Smoked Tuna Melts
1 pkg Tuna Creations, Hickory
2 green onions
1 clove of garlic
1 1/2 oz Cream Cheese, softened
2 10 inch Tortillas
Heat the cream cheese up in the microwave for 20 seconds, until soft and smooth but not runny. Mix in the tuna until smooth then add the cheese, green onion and garlic. Spread evenly on the tortilla, top with a second and heat in the oven for 12 minutes on 400 degree's.

Fudgey Brownies

by Katie Nunnally


  • 1/2 cup white sugar
  • 2 tablespoons butter
  • 2 tablespoons water
  • 1 1/2 cups semisweet chocolate chips
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8 inch square pan.
  2. In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Do not overbake! Cool in pan and cut into squares.