Sunday, September 16, 2012

Buffalo Chicken Wings

By Jen Jaromin

Buffalo Chicken Wings

2-3 lbs of chicken wings, cut apart (this part takes the longest)
1/2 cup Franks Red Hot
1/3 cup butter

OR 3/4 cup Franks Buffalo Wing Sauce

Bake wings at 500 degrees, on the lowest rack, 20-25 minutes or until cooked through and slightly crispy on the outside. Toss with sauce and butter or Wing Sauce. (Add more butter for milder wings, more Red Hot for hotter wings)

Corn Grits

By Lindsay Blaise

2 c chicken broth
1 c cream
1 c milk
1 c yellow corn grits (also known as polenta)
2-3 ears of roasted corn (cut off the cob)
1/4 c butter
1-2 t salt (to taste)

Bring all liquids to boil, turn down heat and add grits. Simmer until grits are thick, add in salt and butter and the roasted corn. Enjoy!

Sunday, September 9, 2012

Tomato Cheese Bread

By Christina Myers

Tomato Cheese Bread

2/3 cup milk
2 cups Bisquick
3 medium tomatoes sliced
1 small onion
2 T butter
¾ cup sour cream
1/3 cup mayo
1 cup grated cheddar cheese
¾ t salt
¼ t pepper
¼ t oregano
pinch sage

oven to 400 degrees. Grease 9X13 baking dish. Stir milk into Bisquick to make
soft dough. Knead dough lightly 10-12 strokes. Pat dough into bottom of baking
dish, pushing sides up to form shallow rim. Arrange tomato over dough. Saute
onion in butter until tender. Blend with remaining ingredients. Spoon over
tomatoes and sprinkle with paprika. Bake 20-25 min. 

Easy Peach Cobbler

By Amanda Carl


2 cans sliced peaches (can use fresh peaches that have been sitting in at least 3/4 cup sugar for over a day so that they produce a syrup)

1 box butter recipe cake mix
 stick butter, melted


In a greased 9x9 dish, pour peaches (including juice) and spread evenly over bottom. Pour cake mix powder on top and spread evenly over peaches. Pour melted butter evenly over cake mix. Bake at 350 degrees for 30 minutes or until lightly browned.

Charleston Macaroni Pie

By Alesya Flynn


4 cups water
1 cup elbow macaroni
1 teaspoon salt
1/4 cup margarine
2 eggs
1 teaspoon dry mustard
1 1/4 cups milk
8 ounces med sharp cheddar cheese, cubed
1/2 teaspoon pepper


Bring water and salt to boil, add macaroni and boil for 15 minutes, stirring occasionally. Drain. Add margarine to hot macaroni. In small bowl, beat eggs, dry mustard and milk with whisk and add to macaroni. Stir and add cheese which has been cut into small cubes. Pour into buttered 2 quart casserole dish. Sprinkle pepper on top. Bake uncovered at 350 degrees for 35 minutes or until lightly browned around edges but still soft in the center. Serves 6.

**Recipe was doubled for recipe club meeting**

Best Banana Nut Muffins

By Katelyn Fischer


1 3/4 C flour
3/4 C sugar
1 1/4 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
2 ripe bananas, mashed
2 eggs beaten until integrated
1/2 C vegetable oil
3/4 C pecans or walnuts


Set oven to 400 degrees. Spray muffin pans with Pam or line with baking cups, sprayed. Combine flour, sugar, cream or tartar, baking soda, and salt in a medium bowl. Make a well in the center. In a separate small bowl, mix mashed bananas, eggs, and oil. Add pecans or walnuts. Add this mixture to dry ingredients and stir until just moistened. Fill either regular or large muffin tins 3/4 of the way full. Bake in heated oven 15-18 minutes or until golden brown. Makes 1 1/2 dozen standard or 1 dozen large muffins.

Triple Chocolate Whoopie Pies

By Laura Hromsco


  • 1 package (2-layer size) devil's food cake mix
  • 3 squares BAKER'S Semi-Sweet Chocolate, melted
  • 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 1 cup JET-PUFFED Marshmallow Creme
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed


  1. Heat oven to 350 degrees F.
  2. Prepare cake mix as directed on package, except use 3/4 cup oil, add dry pudding mix and melted chocolate, stir.
  3. Drop batter, 2 inches apart, into 20 mounds on baking sheets sprayed with cooking spray, using 1 Tbsp. batter for each.
  4. Bake 8 to 10 min. or until toothpick inserted in centers comes out clean. Cool 5 min. on baking sheets; remove to wire racks. Cool completely.
  5. Mix cream cheese and marshmallow creme in large bowl until well blended. Gently stir in COOL WHIP. Spread onto 10 cakes; cover with remaining cakes.

Peanut Butter Whoopie Pies

By Laura Hromsco


1 (19.5 ounce) box Pillsbury Family size Chocolate Fudge Brownie Mix

1/3 cup Crisco Pure Vegetable Oil
2 large eggs
1 1/4 cups Pillsbury Creamy Supreme Vanilla Frosting
1 1/2 cups JIF Extra Crunchy Peanut Butter
1/4 cup milk


1. Heat over to 350 degrees F. Line cookie sheets with parchment paper.

2. Combine brownie mis, oil and eggs in medium bowl. Beat 30 to 40 strokes. Drop by tablespoonfulls onto prepared cookie sheet about 2 inches apart.

3. Bake 8 to 10 minutes or until edges are set. Cook 2 minutes on cookie sheet. Remove to wire rack to cool completely.

4. Beat frosting and peanut butter in medium bowl with electric mixer on medium speed until light and fluffy. Add milk, beating until smooth. Please half or pies flat side up. Spoon 2 tablespoons filling in center of each pie. Top with remaining pies, rounded side up. Press gently to spread filling.

Michigan Dried Cherry and Gorgonzola Salad

By Sarah Folks


1/4 cup extra virgin olive oil
2 T raspberry vinegar
1 clove garlic, finely chopped
1/8 teaspoon salt
Ground black pepper, to taste
1/2 cup toasted pecans
1/4 cup driend cherries
1 head leafy green lettuce, torn into bite-sized pieces
1 granny smith apple, peeled and thinly sliced
1/2 red onion, thinly sliced
1/2 cup crumbled Gorgonzola cheese


1. Whisk together oil, vinegar, garlic, and salt and pepper in a small bowl to make a dressing. You can also substitute a pre-made raspberry vinaigrette dressing if you prefer.
2. Toss pecans, cherries, lettuce, apples and onions together in a large salad bowl.
3. Top with dressing and toss gently to coat.
4. Garnish with Gorgonzola cheese and serve.

Fish Tacos

By ???


  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup beer
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 1 lime, juiced
  • 1 jalapeno pepper, minced
  • 1 teaspoon minced capers
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried dill weed
  • 1 teaspoon ground cayenne pepper
  • 1 quart oil for frying
  • 1 pound cod fillets, cut into 2 to 3 ounce portions
  • 1 (12 ounce) package corn tortillas
  • 1/2 medium head cabbage, finely shredded


  1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
  2. To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
  3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  4. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Benedictine Sandwiches

By Ashely O'Hara

This spread can be used as a dip or a sandwich and canape ingredient.


1 large cucumber
8 oz cream cheese, softened
2 tablespoons grated onion
1/4 tsp salt
1 tablespoon mayonnaise
dash green food coloring (optional)


Pare, grate, and drain cucumber. Combine with remaining ingredients in food processor. Serve as is or as a sandwich or canape spread. Thin with sour cream to make a dip for vegetables.

Guitless Alfredo Sauce

By Lisa Clayson


2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese


Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it's nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Optional: Add any extra ingredients; grilled chicken, broccoli, green onions, bacon, shrimp, ham.

Monday, August 27, 2012

Mediterranean Summer Tomatoes

By Abby McLean


5 fresh tomatoes
5 shallots, coarsely chopped
1/2 cup olive oil
1/4 cup balsamic vinegar
curshed red pepper
1 loaf french bread, for dipping


Slice the tomatoes and arrange them in serving dish. Sprinkle the shallots over the tomatoes. Whisk the olive oil and balsamic vinegar together, then pour over the tomatoes. Add crushed red pepper to taste. Let stand 5 minutes before serving, or refrigerate for up to 3 days. Eat with French bread, and dip the bread in marinade when finished with the tomatoes.

Mediterranean Salad

By Jenn Sibiga


3 Tbsp extra-virgin olive oil, plus 1/4 cup
2 cloves garlic, minced
1 (1 lb) box Israeli couscous (or any small pasta)
3 cups chicken stock
2 lemons, juiced
1 lemon, zested
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
1/4 cup slivered almonds, toasted


In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.

In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.

Once the couscous is room temperature, add the fresh herbs and almonds. Toss to combine and serve.

Wild Mushroom Goat Cheese Flatbreads

By Julie Drinkwater

1 3/4 cups bread flour
3 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Kosher salt
Preheat oven to 450°F with a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out into 8" thin rounds. Place on a sheet of parchment paper into a 10-inch round (shape can Sprinkle with sea salt and chopped rosemary. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes.

Olive oil 1/4
2 cups assorted mushrooms, dried porchini (soaked) baby portabella, crimini (all diced)
2 Tbls diced shallots
chopped rosemary (left over from the bread)
4 cloves black garlic diced

Heat oil on medium in pan, saute garlic and shallots for 1 minute.  Add mushrooms, cook 1 more minute.
Spoon mixture over flat breads, add pieces of goat cheese and chopped rosemary.

Garden Fresh Pizza

By Becky Cleaver

½ c reduced fat chives & onion cream cheese
1 pkg (10 oz) pre-baked Italian pizza crust (two 8” crusts)
½ cucumber, chopped
1 plum/Roma tomato, seeds removed and chopped
1/3 c pitted kalamata olives, cut in half

Spread cream cheese over pizza crusts. Sprinkle cucumber, tomato, and olives on top.

For crispier crust, bake or toast slightly before spreading the cream cheese.

Raspberry Cream Cheese Coffee Cake

By Julie Drinkwater

Raspberry Cream Cheese Coffee Cake

From Country Woman Magazine circa 1990

  • Prep: 25 min. Bake: 55 min. + cooling
  • Yield: 16 Servings

  • 2-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup cold butter, cubed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 1 egg
  • 1 teaspoon almond extract
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup raspberry jam
  • 1/2 cup sliced almonds


  • In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserving 1 cup crumb mixture.
  • To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 in. up side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.)
  • In small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling.
  • In a small bowl, combine reserved flour mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers. Yield: 16 servings.

Sausage and Cheddar Cheese Strata

By Jen Jaromin

24 ounces ground breakfast sausage (half hot, half regular)
4 eggs, beaten
2.5 cups half-and-half
1 teaspoon dried sage
.75 teaspoon kosher salt
.25 teaspoon pepper
6 potato bread slices, crusts removed (or other white bread)
2 cups grated extra-sharp cheddar cheese
2 tablespoons chopped fresh chives, parsley, or green onion

1. Preheat the oven to 350 degrees F. Butter a 9 by 13 inch baking dish
2. Heat a large skillet over medium-high heat. Cook sausage, stirring occasionally, until thoroughly browned, 5-7 minutes. Transfer to a paper towel lined plate to drain.
3. Whisk together the eggs, half-and-half, sage, salt, and pepper in a medium bowl.
4. Layer the bread in the prepared baking dish and top with the sausage. Pour the egg misture over the sausage and top with the cheese.
5. Bake until strata is set in the middle, about 30 minutes, do not overcook.
6. Let cool for 15-20 minutes. Garnish with the chives just before serving.

Breakfast Casserole

By Allison Soine

1 lb pork sausage
1 8oz pkg crescent rolls
8oz shredded mozzarella
4 eggs
3/4 cup milk
salt and pepper to taste

Preheat oven to 425 degrees.
Brown sausage.
Roll crescent dough into 9x13in casserole dish. Sprinkle sausage and cheese. Mix eggs, milk, and spices together and pour on top. Bake for 15 minutes. Let sit for 5 minutes before serving.

French Toast Bake

By Christina Myers

Day old french bread (cut into slices)
5 eggs
2 1/2 cups milk
1 cup packed brown sugar, divided (3/4 and 1/4 cup)
1 tsp vanilla
1/2 tsp ground nutmeg or all-spice
1/2 cup chopped pecans (optional or sub walnuts)
1/4 cup melted butter
1 cup fresh/frozen blueberries
cinnamon to taste

Arange sliced bread in a greased 13x9in pan. In a bowl, combine eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg. Pour over bread, cover and refrigerate 8 hours or overnight. Remove 30 minutes before baking and flip bread. Sprinkle with pecans. Combine melted butter and 1/4 cup of brown sugar and drizzle over top of bread. Bake at 400 degrees for 40-45 minutes. Sprinkle with blueberries. Bake for 10 minutes or until center is done when toothpick is inserted. Let cool 10 minutes, cut, and serve.

Optional: Serve with powdered sugar or syrup.

Cheesy Hashbrown Casserole

By Christina Myers

1 pkg frozen hash-browns
1 can cream of chicken soup
1 cup sour cream
1/2 cup chopped onions (optional)
1/2 cup chopped bell pepper (optional)
1 tsp salt
1/2 cup melted butter
2 cup cheddar cheese


2 cup crushed corn flakes
1/2 cup melted butter

Preheat oven to 350 degrees. Combine hash browns, onions, peppers, salt, soup, and sour cream. Mix in melted butter and cheese. mix well. Spread mixture into 13x9 greased baking dish. Bake at 350 for 30 minutes. Mix melted butter and crushed corn flakes, spread topping over potatoes and back another 10 minutes.

Baked Bacon

By Kate Wolf

Preheat oven to 375 degrees.

Arrange bacon on a slotted backing sheet and bake to crisp, 15-18 minutes.

Note: I line a cookie sheet with foil, then stand my cooking cooling rack on top of the cookie sheet, and then arrange the bacon on the cooling rack to bake. This way, the grease drips onto the foil for easy clean up.

Baked Oatmeal

By Kelly Frey


3 eggs
1 Tbsp vanilla extract
1 cup unsweetened applesauce
6 1/2 droppers full stevia
1/2 cup Sucanat or brown sugar (Note: if not using any Stevia, increase your choice of sugar to 1 cup)
1 banana, sliced
1 cup fruit of your choice-- frozen or fresh blueberries, fresh or dried cranberries, frozen or fresh mango, or chocolate chips
5 cups old fashioned oats
1 tsp salt
3 tsp baking powder
1/2 cup flax seed, ground
1 Tbsp cinnamon
2 1/2 cup 1% milk


Preheat oven to 350 degrees.

In a large bowl, mix eggs, vanilla, applesauce, and Stevia until combined. Add Sucanat, banana, and other fruit of your choice (if using chocolate chips, add them last). In another bowl, mix oats, salt, baking powder, flax seed, and cinnamon. Dump dry ingredients into wet ingredients; mix well. Pour in milk and stir until combined. Spray one 12 and one 6 cup muffin tin with cooking spray or use cupcake liners. Scoop mixture evenly into muffin cups. Bake 35-40 minutes or until the center of each muffin is set. Cool and enjoy -- or freeze them in gallon freezer bags.

Tuesday, August 14, 2012

Baked Eggplant with Onions and Fresh Tomatoes

By Jen Jaromin

Baked Eggplant with Onions and Fresh Tomatoes

2 lbs small firm eggplants
Kosher salt
1.5  lbs ripe plum tomatoes
1 lb low-moisture mossarella, cut in half inch cubes
.25 cup fresh basil leaves, loosely packed to measure, chopped. 
.25 teaspoon peperoncino flakes or to taste
.5 cup extra virgin olive oil
2 large onions, peeled, sliced in half inch rounds
6 plump garlic cloves, peeled and crushed

Ingredients for breadcrumb topping:
1 cup dry bread crumbs
1.5 tablespoons chopped italian parsley
1 tablespoon chopped fresh thyme
.5 teaspoon dried oregano
.25 cup freshly grated cheese - pecorino, or parigiano-reggiano, etc.
Grated zest of a small lemon
2 pinches kosher salt
2 tablespoons extra-virgin olive oil
Fresh basil leaves, shredded, for serving (optional)

1. Trim the stem and bottom ends of each eggplant and shave off ribbons of skin lengthwise with a vegetable peeler, creating a zebra-striped pattern all around. Slice into half inch think rounds. Lightly salt the slices on both sides, using about a tablespoon in all, and layer rounds in a colander, set in the sink. Put a plate over the slices  and weight with cans or heavy objects to press out liquid. Let drain for 30-60 minutes then rinse, and pat dry with paper towels.
2. Arrange a rack in the middle of the oven and heat to 400 degrees F.
3. Trim the stem end of the tomatoes, cut in half crosswise. Squeeze the halves over a strainer set in a bowl, scraping out and catching the seeds in the strainer and collecting the tomato juices in the bowl. Cut the tomatoes into half inch chunks, put them all in  a bowl, and toss with the cubes of cheese, chopped basil, peperoncino, .75 teaspoon salt, and 4 tablespoons of the olive oil.
4. Brush the bottom and sides of the baking dish with a tablespoon of olive oil. Lay the onion rounds in the bottom in one layer, with the garlic cloves scattered among them, and drizzle with 2 tablespoons olive oil, and sprinkle with salt. Lay the eggplant slices over the onions in an even layer, overlapping if needed. Scatter the tomato and cheese chunks evenly on top of the eggplant, and drizzle the collected tomato juices all over. 
5. Put the bread crumbs and all the dry seasoning in a bowl, toss to blend, then drizzle 2 tablespoons olive oil, and toss well, until crumbs are evenly moistened. Sprinkle them evenly over the top of the eggplant, tomato, and cheese layer.
6. Tent the baking dish with a sheet of foil, arching it so it doesn't touch the crumb topping and press against the sides. Set the dish on a baking sheet, place in oven, and bake for 45 minutes, until the juices are bubbling actively. Remove the foil, and continue baking for another 30 minutes or so, until the eggplant is lightly  caramelized on the edges but tender and easily pierced with the tip of a knife, and the bread-crumb topping is browned and crisp.
7. Let the eggplant rest for 20 minutes before serving. Serve as you would lasagna. If you like, sprinkle shredded fresh basil over each portion.

Thursday, July 5, 2012

Pink Lemonade Pie

Pink Lemonade Pie

By Amanda Carl

1 can frozen, concentrated pink lemonade, thawed
1 large container of Cool Whip, divided (I used the fat free stuff)
1 graham cracker pie crust

Mix lemonade and half of the Cool Whip in a bowl. Pour into pie crust and freeze until solid (at least an hour or it is very soupy). After hardened, spread remaining Cool Whip over top and serve.



By Lindsay Blaise

3 T. Good olive oil
1 tsp. kosher salt
1 small French bread or boule, cut into 1" cubes (about 6 cups)
2 large ripe tomatoes cute into 1" cubes
1 hothouse cucumber, unpeeled, seeded and sliced 1/2" thick
1 red bell pepper and 1 yellow bell pepper, seeded and cut into 1" cubes
1/2 red onion cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 T capers, drained

For the Vinaigrette:
1 tsp finely minced garlic
1/2 tsp Dijon mustard
3 T. champagne vinegar
1/2 cup good olive oil
1/2 tsp kosher salt
1/4 tsp finely ground black pepper

Heat 3 T of oil in large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk together ingredients.

In a large bowl, mix the tomatoes, cucumber, red and yellow peppers, red onion, basil and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper Serve or allow the salad to sit for about half an hour for the flavors to blend.

**Capers not included in the version brought to Recipe Club.

Corn Casserole

Corn Caserole

By Allison Soine

1 can creamed corn
1 pkg Jiffy corn muffin mix
1/2 cup oil
3/4 cup milk
2 eggs, beaten
Salt or Tony's seasoning to taste
Cheddar Cheese

Combine all ingredients except cheese. Pour into casserole dish. Top with cheese. Back 45 minutes at 350F.

Wednesday, May 30, 2012

Chili Rellenos Casserole

Chili Rellenos Casserole

By Christina Myers

2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterrey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
3 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can enchilada sauce

1. Preheat oven to 350 degreese F (175 degrees C). Spray a 9 x 13 inch baking dish with cooking spray.

2. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.

3. Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Queso Blanco

Queso Blanco

By Amanda Carl

1 1/4 (1.25) lb block White American Cheese (Land O'Lakes brand preferred), cut into 1-inch cubes
1/4 cup diced green chiles
2 pickled jalapenos, chopped
1 ounce pickled jalapeno juice
2/3 cup whole milk
1/2 cup cold water

Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.

Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.

*Recipe Note: White American cheese is found at most deli counters in your local grocery store.

*Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

 Link to Recipe

Wednesday, March 7, 2012

Cherry Limeade

by Amanda Carl

1 1/2 liters Sprite
1 large jar of marichino cherries (juice and cherries)
1 can concentrated limeade

Mix and serve

Fruit Salad

by Liz Meihaus

2 apples
1 pear
1/2 package strawberries
1 bunch of grapes
1/2 cup of blueberries
1 container of raspberry Greek yogurt
1 cup Cool Whip

Mix together and serve

Ramen Noodle Cabbage Salad

by Wendy Kaupa

Mix together:
1 bag shredded cabbage (coleslaw)
8 green onions, sliced
1/2 cup sunflower seeds
2 pkgs Ramen noodles(oriental flavor) uncooked and broken

1 cup olive oil
2 tbsp vinegar
4 tbsp sugar
2 tsp salt
1 tsp pepper
2 Ramen noodle seasoning pkgs

mix dressing and pour over salad just before serving

Easy Lemon Squares

by Anjelica Wolf

1 box Angel Food Cake mix
1 can Lemon pie filling

Mix together and bake in a 9x13 cake pan at 350 degrees for 20 minutes. As they are cooling, sprinkle them with powdered sugar if you wish.

Chipotle Black Beans

by Jen Jaromin

2 tbsp olive oil
1 bell pepper, chopped
2 cloves garlic, minced
1-2 tsp ground cumin
1/4 tsp ground cinnamon
1 can black beans, drained and rinsed
1/2 cup salsa or picante sauce
1/2 cup water
1/2 tsp chiles in adobo sauce, chopped, or more to taste**
**the chiles in adobo sauce are sold in a little can near the taco stuff - it's pretty much just cooked chiles in a smokey/spicy chipotle sauce - they are delicious!**

Heat oil in pan over medium heat. Saute pepper and garlic until tender, about 5-7 minutes. Stir in cumin and cinnamon, cook for 1 minute until fragrant. Stir in black beans, salsa, water, and chiles. Cook, stirring occasionally, until most of the liquid is gone (times vary based on size of pan). Season with salt and enjoy!

Coconut Rice Pudding

by Nyssa Rupp


  1. 1 quart whole milk ( I use 2% to cut the fat)
  2. 1 cup arborio rice (about 8 ounces)
  3. 1/2 cup sugar
  4. One 14-ounce can unsweetened coconut milk ( I use lite coconut milk...also to cut the fat)
  5. 1/2 cup coarsely shredded unsweetened coconut
    1. In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the rice is tender and suspended in a thick, creamy sauce, about 30 minutes. Stir in the coconut milk and simmer, stirring occasionally, until the rice is very tender and the liquid is thickened, about 10 minutes. Let cool slightly.
    2. In a medium saucepan, toast the coconut over moderate heat, stirring constantly, until fragrant and golden, about 4 minutes. Transfer to a plate to cool.
    3. Spoon the rice pudding into bowls, garnish with the toasted coconut and serve.

Thai Shrimp Fresh Spring Rolls

by Julie Drinkwater

1 pkg spring roll rice paper wrappers
1 bunch bean thread noodles
1 cucumber peeled, seeded and cut julienned
1/2 lb small cooked shrimp, cut in half
4 Tbls cilantro chopped
2 Tbls mint chopped
4 cups shredded cabbage
1 carrot cut julienned
1 bunch scallions cut in skinny strips lengthwise and about 2" long
Large bowl of hot water

Soak bean thread noodles, drain and set aside.  Chop cucumber, carrot, cabbage, herbs, scallion and shrimp and layout on workspace. Place one wrapper at a time into pan of water. Let rest until it is soft.  Lay wrapper onto workspace and place a few of everything onto wrapper in the same direction. I start with shredded cabbage, approx 1 Tbls bean thread noodles, cucumber, carrots, herbs, onions, and shrimp.  Fold sides in and then roll up.

Peanut Curry Sauce

1/2 can Lite coconut milk
3/4 cup peanut butter
1 Tbls Red curry paste
1 Tbls fish sauce
1 Tbls lime juice
1 Tbls crushed garlic
1 Tbls chili sauce

Mix all ingredients.  Add more coconut milk to desired consistency for spooning onto rolls.

Strawberry Toasted Pecan Salad

by Becky Cleaver

1 lb mixed greens or spinach
Sliced strawberries or pineapple chunks
Toasted pecans or sesame seeds – toast in 1-2T butter for 10 minutes at 350 degrees

1/3 c cider vinegar
2 T minced onion
1 t dry mustard
1 t salt
¾ c sugar
1 c oil
1 ½ T poppy seeds