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.