Pumpkin Cranberry Bread

Pumpkin Cranberry Bread

Prepared by: Valerie Lake

From: Boston

http://allrecipes.com/Recipe/Libbys-Pumpkin-Cranberry-Bread/Detail.aspx

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.

Note: To make cheesy jambalaya, add shredded cheese to individual servings (can help cut spiciness).

Quesadillas

Quesadillas

Prepared by: Jen Berman

(She's from the San Diego area)

http://www.wholeliving.com/portal/site/bs/menuitem.a7a1cc22460a705c713a64103373a0a0/?vgnextoid=bd986f7d14da2210VgnVCM1000003d370a0aRCRD&vgnextchannel=5f6805436dc91210VgnVCM1000003d370a0aRCRD&vgnextfmt=print&currentslide=1&page=1

January Cooking Club

Two cooking clubs in January!!!

1st - our usual meeting

January 5th, 6:30 at the prairies welcome center

Theme: Hometown Favorites - bring a dish that is either traditional to the region you are from or that is your favorite meal from your house...as usual, we need drinks, ice, and plastic eating utensils if you don't want to cook

2nd - Meals for later

January 19th, 6:30

You can bring items to make a meal for later OR just come and eat!

Theresa's House...here is a message from Theresa

I am so excited to have everyone over to my house! My address is 9073 Academy View Ct. in Washington Township. If you put it into a GPS device, it usually works better to use Dayton as the city. I hope that everyone will be able to come and learn and different way to help prepare meals quickly and easily. My friend’s name who sells the Homemade Gourmet products is Monica Childress. Her website is www.homemadegourmet.com/monica19056.

As I said at cooking club, people are more than welcome to come and just enjoy some social time and taste the different seasonings. I will be making a chicken enchilada soup, cinnamon sopapillas, a few different dip mixes, and either Sassy Sangria drink or Spiced Cider, I am not sure yet. I will be making a few other things, I am sure, I just don’t know what yet!

If there is someone who would really like to go for it and create a ‘make and take’ meal, all you need to do is bring a small roast or some chicken breasts in a gallon-sized freezer bag and $5. I will provide the rest! I do need to know how many people want to do that, so I can be sure to have enough ingredients for everyone. If no one wants to do that, or does not even order, it’s no big deal, I get free stuff for just doing the party!

I look forward to seeing everyone again in January. It was so good to get out in December!

Monkey Bread

Prepared by: Angie Frey

Ingredients:

4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 Tablespoons cinnamon

Directions:

1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.

2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.

3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan.

4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.

5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate.

Breakfast Casserole & Spice Tea

Prepared by: Sarah Firth

Casserole:

1 lb sage flavored breakfast sausage
3 Cups shredded potatoes drained and pressed
¼ cup butter/melted
12 oz cheddar cheese shredded
½ cup onion diced
16 oz container of small curd cottage cheese
6 jumbo eggs
4 oz cream cheese
2 (4 oz) cans green chilies
Red or green bell pepper diced (optional)

Preheat oven to 375. lightly grease 9x13 baking dish. Cook sausage
over medium high heat until evenly browned, drain, crumble set aside.
Stir shredded potatoes and butter together and press into bottom and
up sides of pan. Bake crust in oven for 15-20 minutes. Mix together
remaining ingredients and add sausage while crust is baking. Pour
over potato mixture. Bake about 45 minutes or until toothpick
inserted in center comes out clean. Let cool for 5 minutes before
serving.

Spice Tea:

2 cups Tang
4 qt. amount of lemonade mix
2 tsp. cinnamon
1/2 tsp. cloves
2/3 cup instant tea
1/2 tsp. allspice
2 cups sugar

Combine all ingredients. Add 1-3 tablespoons to hot water.

Cheese-egg casserole

Prepared by: Ashely OHara

20 hard-boiled eggs sliced

White Sauce:

4 tablespoons butter

4 tablespoons flour

2 cups milk (scalded)

Heat milk in microwave until it almost boils. Make a roux of melted butter in a small sauce pan over low heat, blend in the flour, stir until smooth. When it is the consistence of custard, remove from heat, and add the milk. Return to moderate heat and stir.

Add:

2 1/2 cups cheddar cheese (grated)

1/2 tsp. marjoram

2 cloves crushed garlic (I just realized I forgot to add the garlic tonight)

1/2 tsp. basil

1/2 tsp. thyme

1/2 tsp. salt

1/2 tsp. pepper

Stir above ingredients into flour mixture.

Brown 1 lb. bacon. Drain and crumble.

To assemble:

Lay slices of eggs into a glass 9 x 12 pan. Spread sauce to cover. Sprinkle crushed potato chips and bacon on top.

Bake 350 degrees for 30 - 45 minutes

Serves 10 - 12