Good eatin' every week!

MEMORIAL DAY WEKEND 2013 RECIPES - MAY 22, 2013                                                                                               

QUICK CARAMEL ROLLS

1 loaf frozen bread dough, ¾ c. nuts;-chopped, ½ pkg. (small box) butterscotch pudding (not instant), ½ c. brown sugar, ½ c. butter, 1 tsp. water DIRECTIONS: Thaw bread for 45 minutes. Grease bundt pan well with butter and sprinkle nuts all around the bottom of pan. Combine last 4 ingredients in small saucepan and cook over medium heat until bubbles form, stirring constantly; boil one minute. Spoon over bread dough to coat each piece. Cover lightly with kitchen towel and leave on counter overnight. In the morning, bake @ 350° for 15 to 20 minutes. Let cool 5 minutes then flip onto a plate and let sauce drizzle over it.

AMERICAN MACARONI SALAD

2 c. elbow macaroni cooked-rinsed-drained, 1/3 c. diced celery, ¼ c. minced red onion-soaked in cold water for 5 minutes-drained, 1 Tbs. minced flat leaf parsley, ½ c. diced vine-ripened tomato, ½ c. mayonnaise, ¾ tsp. mustard, 1 ½ tsp. sugar, 1 ½ Tbs. cider vinegar, 3 Tbs. sour cream, ½ tsp. kosher salt-plus more to taste, black pepper DIRECTIONS: In large bowl, combine macaroni, celery, onion, parsley and tomato. In small bowl whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve.

HONEY LIME GRILLED CHICKEN

½ c. honey, 1/3 c. soy sauce, ¼ c. lime juice, 4 boneless skinless chicken breast halves DIRECTIONS: Mix marinade ingredients. Add chicken. Marinate for at least 30 minutes. Drain. Grill chicken, uncovered, 6-7 inches from heat for 6 minutes each side.

CHEESE AND HERB GRILLED BREAD

CHEESE SPREAD INGREDIENTS: 3 oz. (3/4 cup) shredded cheddar cheese, ½ c. butter-softened, ¼ c. chopped fresh parsley, 1 tsp. paprika, ½ tsp. garlic powder BREAD INGREDIENTS: 1 (1 lb.) loaf French or Italian bread-sliced diagonally 3/4-inch, heavy duty aluminum foil DIRECTIONS: Heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Meanwhile, combine all cheese spread ingredients in small bowl. Spread onto cut-sides of bread slices. Wrap bread  in aluminum foil; tightly seal top and ends. Place bread on grill opposite heat. Close lid; grill, turning over after half the time, until cheese is melted (15-20 minutes).

RED, WHITE AND BLUE PIE

1 (10-inch) pastry crust or graham cracker crust, 1 (8 oz.) pkg. cream cheese, 1 (12 oz.) Cool Whip, 1 can blueberry pie filling, 1 c. powdered sugar-sifted, 1 can tart cherry pie filling DIRECTIONS: Bake 10 inch pie pastry; let cool to room temperature. Pour blueberry pie filling into shell; refrigerate for 30 minutes. Beat cream cheese and powdered sugar until smooth. Fold in Cool Whip. Spread cheese mixture over blueberry pie filling; refrigerate for 30 minutes. Spread cherry pie filling over cheese mixture. Refrigerate for at least 4 hours before serving.

PATRIOTIC COOKIE PIZZA

1 (18 oz.) roll Pillsbury Refrigerated Sugar Cookies, 1 (8 oz.) pkg. cream cheese-softened, 14 c. powdered sugar, 2 tsp. grated lemon peel, 2 c. fresh raspberries, 1 ½ c. fresh blueberries, ¼ c. apple jelly-melted DIRECTIONS: Heat oven to 350°. Spray 12-inch pizza pan with nonstick cooking spray. Cut cookie dough into ¼” slices; place in sprayed pan. Press over bottom to form crust. Bake @ 350° for 15 to 20 minutes or until deep golden brown. Cool 25 minutes or until completely cooled. In medium bowl, combine cream cheese, powdered sugar and lemon peel; beat until fluffy. Spread over cooled crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle with melted jelly Refrigerate 30 minutes or until set. Store in refrigerator.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSONS APPLIANCE

CHICKEN-SO MANY WAYS PLUS DESSERT RECIPES - MAY 7, 2011           

CHICKEN RICE SALAD

5 c. cubed cooked chicken, 3 c. cooked rice, 1 ½ c. green bell pepper-diced, 11/2 c. died celery, 1  (20 oz.) can pineapple tidbits-drained, ¾ c. mayonnaise, 4 tsp. orange juice, 2 tsp. white wine vinegar, 1 tsp. salt, ½ tsp. ground ginger, ¼ tsp. garlic salt, 1 (15 oz.) can mandarin oranges-drained, 1 c. slivered almonds-toasted DIRECTIONS: In a large bowl, combine the first five ingredients. In a small bowl, combine mayonnaise, orange juice, vinegar, salt, ginger and garlic salt. Pour over salad and toss. Refrigerate. Just before serving, fold in the oranges and almonds.

NEW YORK CHICKEN

2 Tbs. olive oil, 2 cloves garlic-minced, 1 Tbs. chopped fresh rosemary, salt & pepper to taste, 6 skinless, boneless chicken breast halves, 1 (8 oz.) pkg. cream cheese-softened, 1 can cream of mushroom soup, 1 c. white wine DIRECTIONS: Preheat oven to 350°. Heat olive oil in skillet over high heat. Cook garlic in hot oil 2-3 minutes until fragrant. Season with rosemary, salt and pepper. Add the chicken to the skillet and cook until completely browned about 5 minutes per side; transfer the chicken to a 9x13” baking dish, reserving the pan drippings. Stir the cream cheese, soup, white wine and the drippings from the skillet together in a bowl; pour over the chicken. Bake in preheated oven until the chicken is cooked completely and no longer pink in the middle, 45-50 minutes.

FAVORITE CHICKEN NUGGETS

3 c. Corn Chex cereal, ½ c. grated Parmesan cheese, ½ tsp. salt, ½ tsp. seasoned salt, ¼ tsp. paprika, 1/8 tsp. garlic powder, 3 Tbs. butter-melted, 1 Tbs. milk, 1 lb. boneless-skinless chicken breasts-cut into 1x1-inch pieces DIRECTIONS: Heat oven to 400°. Line cookie sheet with aluminum foil. Crush cereal. Mix cereal, cheese, salt, seasoned salt, paprika and garlic powder in medium bowl; set aside. Stir together butter and milk. Dip chicken into butter mixture; roll in cereal mixture to coat evenly. Arrange on cookie sheet. Bake 9 minutes; turn nuggets over. Bake about 8 minutes longer or until coasting is light golden brown and chicken is no longer pink in center. Serve with sweet and sour or barbecue sauce, if desired.

CREAMY CHICKEN AND NOODLES

1 envelope Italian dressing mix,  1(8 oz.)  pkg. wide noodles, 2 Tbs. butter-softened, 3 c. chopped cooked chicken, 1 c. whipping cream, ¼ to ½ c. freshly grated Parmesan cheese, 2 Tbs. chopped fresh parsley DIRECTIONS: Remove 1 Tbs. Italian dressing mix from envelope; set aside; reserve remaining mix for another use. Cook noodles according to package directions; drain well and return noodles to pan. Stir in 1 tablespoons butter, toss to coat. Stir in chopped chicken, next 3 ingredients and 1 tablespoon Italian dressing mix. Cook mixture over medium-high heat, tossing to coat evenly, 5 minutes or until thoroughly heated. Sprinkle with parsley and serve immediately. Serves 4

LEMON FLUFF DESSERT

1 can evaporated milk, 1 (3 oz. ) pkg. lemon Jell-O, 1 c. sugar, 1 1/3 c. boiling water, ¼ c. lemon juice., 1 ¾ c. graham cracker crumbs, 5 Tbs. butter-melted DIRECTIONS: Pour milk into a small metal bowl; place mixer beater in the bowl. Cover and refrigerate for at least 2 hours. Meanwhile, in large bowl, dissolve Jell-O and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1 ½ hours. In small bowl, combine crumbs and butter; set aside 2 Tbs. for garnish. Press remaining crumbs onto the bottom of 9x13” dish. Beat chilled milk until soft peaks form. Fold milk into Jell-O. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.

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MOTHER’S DAY BRUNCH RECIPES 2013 - MAY 7, 2013       

STRAWBERRY DAIQUIRI PUNCH

6 c. fresh or frozen unsweetened strawberries, 1 (6 oz.) frozen limeade concentrate, ¾ c. light rum or unsweetened pineapple juice, 1 (16 oz.) bottle lemon-lime beverage-chilled, 2 c. ice cubes, fresh strawberries (optional) DIRECTIONS: If using fresh strawberries, remove stems and caps. For frozen berries, thaw berries after measuring, do not drain. Place strawberries, half at a time, in blender or food processor bowl. Cover; blend until smooth. Transfer blended berries to a large pitcher. Stir in limeade concentrate and light rum or pineapple juice. Cover; chill until serving time. Just before serving, stir in lemon-lime beverage and the ice. If desired, garnish with whole berries. Makes 8-12 servings. MAKE-AHEAD TIP: Combine blended berries with concentrate and rum or pineapple juice. Cover and chill up to 4 hours. Add carbonated beverage and ice just before serving.

BLUEBERRY FRENCH TOAST

1 (1 lb.) loaf Italian bread-cut into 1” cubes, 1 (8 oz.) pkg. cream cheese-diced, 1 c. blueberries, 12 eggs, 2 c. milk, 1/3 c. maple syrup, 1 c. white sugar, 2 Tbs. cornstarch, 1 c. water, 1 c. blueberries, 1 Tbs. flour DIRECTIONS: Place half of the bread cubes in lightly greased 9x13” baking dish. Sprinkle cream cheese on top of bread cubes. Top with 1 c. blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight. The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover pan with foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set. To make Sauce: In saucepan, combine sugar and cornstarch, add water. Boil over medium, heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8-10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.

EGG AND SAUSAGE CASSEROLE

½ lb. pork sausage, 3 Tbs. butter-divided, 2 Tbs. flour, ¼ tsp. salt, ¼ tsp. pepper, 1 ¼ c. milk, 2 c. frozen hash browns-thawed & drained, 4 hard -boiled eggs-thinly sliced, ½ c. corn flake crumbs, ¼ c. sliced green onions, fresh dill and oregano sprigs and chives-optional DIRECTIONS: Spray 2 qt. casserole with non-stick cooking spray. Crumble sausage into large skillet; brown over medium-high heat until no longer pink, stirring to separate sausage into crumbles. Drain on paper towels. Discard fat and wipe skillet with paper towels. Melt 2 tablespoons butter in same skillet over medium heat. Stir in flour, salt & pepper until smooth. Gradually stir in milk; cook and stir until thickened. Add sausage, potatoes and eggs; stir to combine. Pour into prepared dish. Melt remaining 1 tablespoon of butter. Combine corn flake crumbs and melted butter in small bowl; sprinkle evenly over casserole. Bake uncovered, 30 minutes or until hot and bubbly. Sprinkle with green onions. Garnish if desired.

BAKED EGGS

10 eggs-beaten, ¼ lb. sliced mushrooms, ½ c. chopped onions, 4 slices diced-uncooked bacon, ¼ lb. shredded cheese DIRECTIONS: Combine ingredients and pour into greased 8x11” casserole dish. Bake @ 350° for 30 minutes.

BREAKFAST PUFFS

1 pkg. yellow cake mix, ½ tsp. to 1 tsp. nutmeg, ¾ c. cold water, ¼ c. oil, 1 egg, 3 Tbs. butter-melted, 1/3 c. sugar, 1 Tbs. cinnamon DIRECTIONS: Line 18 muffin cups with paper liners. In large mixing bowl, combine cake mix, nutmeg, water, oil and egg; mix well. Spoon into prepared muffin cups, filling 2/3  full. Bake @ 350° 25 minutes or until toothpick checks doneness. In small bowl, combine sugar and cinnamon. Dip warm tops in melted butter, then in cinnamon-sugar mixture.

DELIGHTFUL LEMON CAKE

1 angel food cake, 2 ¼ c. canned lemon pie filling ¾ c. lemon yogurt, 1 ½ c. Cool Whip DIRECTIONS: Fold together topping ingredients; set aside. Slice the angel food cake horizontally into 3 layers. Place bottom layer on serving platter, spread with half of lemon filling. Repeat with 2^nd layer. Top with third layer; spread remaining topping over the top and sides of cake. Chill for two hours, slice and serve.

MEMORABLE RECIPES – APRIL 30, 2013                                                                                                               

GOLDEN MUSHROOM ROAST

1 (4-5 lb.) beef roast, 1 large can mushroom stems and pieces-drained, 1 can golden mushroom soup, 1 envelope Lipton onion soup mix DIRECTIONS: Place roast in crockpot. Mix together remaining ingredients and pour over roast. Cover and cook on LOW for 8-10 hours.

EASY BBQ BEEF SANDWICHES

1 envelope onion soup mix, 2 c. water, ½ c. Heinz chili sauce, ¼ c. light brown sugar, 1 (3 lb.) boneless chuck roast, 8 Kaiser rolls or hamburger buns-toasted DIRECTIONS: Preheat oven to 325°. In Dutch oven or 5-qt. heavy saucepan, combine soup mix, water, chili sauce and sugar; add roast. Cover and bake 3 hours or until roast is tender. Remove roast; reserve juices. Bring reserved juices to a boil over high heat. Boil 4 minutes. With a fork, shred roast. Stir roast into reserved juices and simmer, stirring for 1 minute. Serve on rolls. Makes 8 servings.

COUNTRY CREAM OF CHICKEN CHOWDER

¼ c. canola oil, ¼ c. finely chopped onion, ¼ c. flour, 4 c. chicken broth, 2 c. skim milk, 1 bay leaf, 3 c. frozen hash browns, 1 (10 oz.) pkg. EACH, frozen corn, green beans, peas, sliced carrots, 1 ½ c. chopped cooked chicken, 1/8 tsp. pepper, 2 Tbs. parsley DIRECTIONS: Heat oil in large saucepan on medium heat. Add onion and cook until tender. Stir in flour and cook until bubbly. Stir in broth and milk gradually and cook until mixture is slightly thickened. Add bay leaf. Add vegetables. Increase heat to medium high. Bring mixture to boil and then reduce heat to low and simmer 5 minutes until vegetables are tender. Stir in chicken and pepper. Heat thoroughly. Remove bay leaf. Serve with parsley sprinkled on top.

MOM’S MOLASSES COOKIES

3/4 c. shortening, 1 ¼ c. sugar-divided, 1 egg, ¼ c. molasses, 2 Tbs. milk, 1 tsp. vanilla, 2 ½ c. flour, 1 ½ tsp. baking soda, 1 tsp. cinnamon, ¾ tsp. salt, ¾ tsp. nutmeg DIRECTIONS: In large mixing bowl, cream shortening and 1 c. sugar. Beat in egg, molasses, milk and vanilla. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add the creamed mixture. Cover and refrigerate for 1 hour. Roll into 1 ¼” balls; roll in remaining sugar. Place 2” apart on greased baking sheets. Bake @ 350° for 10-14 minutes or until tops crack and edges are slightly firm. Remove to wire racks to cool.

CARROT AND CABBAGE JELL-O SALAD

3 oz. pkg. lemon Jell-O, 1 c. boiling water, 3 Tbs. sugar, 1 c. cold water, 2 Tbs. vinegar, 1 tsp. salt, 1 c. grated raw carrots, 1 c. shredded raw cabbage DIRECTIONS: Prepare Jell-O in boiling water and stir in sugar. Add cold water, vinegar and salt. Chill; when slightly thickened fold in carrots and cabbage. Chill until firm.

BANANA PUDDING POKE CAKE

1 box yellow cake mix, ingredients needed to make cake according to pkg. instructions (eggs, oil, water), 2 (3.4 oz.) pkgs. Instant banana pudding mix, 4 c. milk, 1 (8 oz.) Cool Whip-thawed, 20 vanilla wafers-crushed DIRECTIONS: Prepare cake mix according to package directions for a 9x13” cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes. Then with a wooden spoon handle, begin poking holes in the cake. You want the holes to be fairly big so that the pudding has plenty of room to get down into the cake. Poke down to the bottom of cake. In a bowl whisk together instant pudding mix with 4 cups milk. Let pudding sit for about 2 minutes so it begins to thicken but not fully set. Pour pudding over cake. Taking care to get it into the holes as much as possible, Put the pudding cake into fridge to set and cool completely. Once cooled, spread on Cool Whip. Spread on crushed wafers just before serving along with freshly sliced bananas. Keep refrigerated.

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BISCUITS, BREADS AND MORE RECIPES – APRIL 23, 2013                                                            

CREAM CHEESE BISCUITS (COURTESY OF PAULA DEEN)

2 c. biscuit mix (SUGGESTED: Bisquick), 1 pkg. (3 oz.) cream cheese, milk to moisten, flour DIRECTIONS: Preheat oven to 375°. In mixing bowl, cut cream cheese into biscuit mix until cornmeal consistency. Add enough milk to moisten. Place dough like mixture onto floured surface and knead 2 or 3 times. Don’t knead too much or your biscuits will be tough. Roll dough to a desired thickness using a rolling pin and cut out with round cookie cutter. Place biscuits on a greased cookie sheet and bake until golden brown, approximately 15 minutes. 8-10 servings

GRANDMA’S BUTTERMILK CORNBREAD

½ c. butter, 2/3 c. sugar, 2 eggs, 1 c. buttermilk, ½ tsp. baking soda, 1 c. cornmeal, 1 c. flour, ½ tsp. salt DIRECTIONS: Preheat oven to 375°. Grease an 8-inch square pan. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir mixture in pan. Stir in cornmeal, flour and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in preheated oven for 30-40 minutes or until a toothpick inserted in the center comes out clean.

SHORTCUT CINNAMON BUNS

3 Tbs. sugar, 1 tsp. cinnamon, 1 ¼ c. flour, 2 tsp. baking powder, ¼ tsp. salt, 2 Tbs. cold unsalted butter, 1 large egg, ¼ c. milk, 3 ½ Tbs. powdered sugar, 1 tsp. hot water DIRECTIONS: Preheat oven to 375°. In small bowl stir together 2 tablespoons sugar and cinnamon. Into a large bowl, sift together flour, remaining tablespoon sugar, baking powder and salt. Cut butter into small pieces and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. In another small bowl whisk together egg and 3 tablespoons milk and add to flour mixture, stirring until just combined. Transfer mixture to a lightly floured surface and gently knead, 3 or 4 times, until it forms a dough. Pat dough into a 10-by 6-inch (about an inch thick) rectangle. Brush dough with some remaining milk and sprinkle evenly with cinnamon sugar. Beginning with a short side, roll up rectangle to form a 6-inch log and cut crosswise into 4 pieces. Arrange pieces on a baking sheet, cut sides up, with seams touching. Bake buns until golden and cooked through about 18 minutes. In another small bowl stir together powdered sugar and water until smooth and drizzle over warm buns. Yield: 4 buns, 2 servings

APPLE CREAM CHEESE COFFEE CAKE

1 pkg. (3 oz.) cream cheese, ¼ c. butter-cold, 2 c. Bisquick, 1/3 c. milk, 2 Tbs. sugar, ½ tsp. cinnamon, 1 can apple pie filling, ¼ c. chopped nut,s cream cheese filling (see below) DIRECTIONS: Heat oven to 425°. Lightly grease cookie sheet. Cut cream cheese and butter into Bisquick. Stir in milk. Turn dough onto surface well dusted with Bisquick; roll in Bisquick to coat. Knead 8-10 times. Roll dough into rectangle, 12x8”. Place on cookie sheet. Spread Cream Cheese Filling down center of rectangle. Make cuts, 2 ½ inches long, at 1-inch intervals on 12-inch sides of rectangle. Fold strips over filling overlapping strips. Mix sugar and cinnamon; sprinkle over top. Bake 12 to 15 minutes or until golden; cool 10 minutes. Carefully place on wire rack; cool completely. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Refrigerate any remaining coffee cake. CREAM CHEESE FILLING: 1 (8 oz.) pkg. cream cheese-softened, 1/3 c. sugar, 1 tsp. grated lemon peel, 2 tsp. lemon juice DIRECTIONS: Beat all ingredients with electric mixer on medium speed until smooth.

FROZEN STRAWBERRY DESSERT

1 c. flour, ¼ c. brown sugar, ½ c. cold butter, ½ c. chopped pecans, 2 c. frozen unsweetened strawberries-thawed, 1 c. sugar, 1 tsp. lemon juice, 1 c. heavy whipping cream-whipped DIRECTIONS: In small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Press into ungreased 9” square pan. Bake @ 350° for 14-16 minutes or until lightly browned. Cool on wire rack. Crumble the baked pecan mixture; set aside ½ c. for topping. Sprinkle the remaining mixture into an 8” square dish. In a large mixing bowl, beat the strawberries, sugar and lemon juice until blended. Fold in whipped cream. Spread evenly into dish. Sprinkle with reserved pecan mixture Cover and freeze for 8 hours or overnight.

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SPRINGTIME MAPLE SYRUP RECIPES - APRIL 16, 2013

MARTHA’S VINEYARD SALAD WITH RASPBERRY-MAPLE DRESSING

1 head lettuce-washed and dried well, ½ head red leaf lettuce-washed and dried well, ¾ c. Maple Dressing (recipe follows), ¼ c. crumbled blue cheese, 12 rings red onion-each about ¼-inch thick, 3 Tbs. pine nuts-toasted DIRECTIONS: Tear lettuce leaves by hand into bite-size pieces and toss with dressing in a large bowl. Divide lettuce evenly among 6 chilled plates and top each with blue cheese, red onion rings and pine nuts. TO TOAST PINE NUTS: Spread in single layer in pie pan and roast at 350° about 8 minutes. May substitute walnuts, if desired RASPBERRY-MAPLE DRESSING: ½ c. raspberry vinegar, ½ c. olive oil, ½ c. vegetable oil, ½ c. pure maple syrup, 2 Tbs. Dijon mustard, 2 Tbs. dried tarragon leaves-crushed,  salt to taste DIRECTIONS: In mixing bowl whisk vinegar, oils, maple syrup, mustard, tarragon and salt together vigorously. Refrigerate until ready to use. Whisk again before using. Make the dressing several hours ahead to mingle flavors. It will keep for a week refrigerated.

MAPLE PECAN SCONES

3 c. flour, 1 ½ Tbs. baking powder, 2/3 tsp. salt, ¾ c. cold unsalted butter, 1 c. pecans-chopped, 2/3 c. maple syrup, plus additional for brushing, 1/3 c. heavy cream DIRECTIONS: Heat oven to 350°. Line baking sheet with parchment paper. In large bowl, whisk together flour, baking powder and salt. Cut in butter until the mixture resembles coarse meal. Stir in pecans; set aside. In small bowl, whisk together maple syrup and heavy cream until smooth. Make a well in the flour mixture. Pour the cream mixture in the center. Stir briskly with a wooden spoon until mixture begins to come together into a  dough. Do not overmix. Roll dough out on a lightly floured board to a thickness of 2 inches. Use a 3-inch biscuit cutter to cut rounds from the dough. Place on prepared pan 2 inches apart. Brush tops with maple syrup. Bake scones 15-20 minutes until lightly browned. Serve warm with butter.

MAPLE MUSTARD PORK TENDERLOIN

1 whole pork tenderloin, 3 tsp. fresh sage-minced, salt & pepper to taste, 1 Tbs. butter, 1 c. chicken broth, 2 Tbs. maple syrup, 2 Tbs. Dijon mustard, fresh sage for garnish DIRECTIONS: Slice pork tenderloin into 1/3-inch thick slices. Sprinkle with 1-1/2 tsp. sage, salt and pepper. Melt butter in heavy medium skillet over medium-high heat. Add pork and cook until golden brown on both sides and cooked through, about 1 ½ minutes per side. Transfer pork to plate, leaving drippings in skillet. Add broth, maple syrup, mustard and remaining 1 ½ tsp. sage to skillet. Boil until syrupy and thick, about 3 minutes, scraping up browned bits. Reduce heat to low. Return pork and any accumulated juices to skillet and cook until just heated through, about 1 minute. Serve pork with sauce. Garnish with fresh sage.

MAPLE NUT COOKIES

1 ½ c. flour, 2 tsp. baking powder, ½ tsp. salt, ½ c. solid vegetable shortening, 1 c. light brown sugar, 1 large egg-lightly beaten, ½ c. pure maple syrup (not imitation), 1 tsp. vanilla, ½ c. shredded sweetened coconut, ½ c. chopped nuts DIRECTIONS: Preheat oven to 375°. Line baking sheets with parchment paper. In small bowl, whisk together, flour, baking powder and salt; set aside. In large bowl cream shortening and brown sugar until fluffy. Add egg, maple syrup and vanilla. Beat on medium speed until well-blended. Add flour, coconut and nuts. Stir until combined. Scoop tablespoons of dough and place on prepared baking sheets 2 inches apart. Bake 10-12 minutes. Let cool 5 minutes and remove to racks to completely cool. Store in covered container.

MAPLE SYRUP FUDGE

2 c. white sugar, 1 c. maple syrup, 1 Tbs. light corn syrup, 1 c. milk, 1 Tbs. butter, 1 c. chopped nuts DIRECTIONS: Cook sugar, syrup, milk and butter together until forms a soft ball in cold water, about 238°. Cool, beat until creamy and thick, add nuts and pour at once into a buttered pan. Mark into squares. Makes about  1½ pounds.

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SPRINGTIME LEMON RECIPES - APRIL 9, 2013                                                              

CITRUS CHIFFON SALAD

1 c. orange juice, 1 Tbs. lemon juice, 1 (3 oz.) pkg. sugar-free lemon Jell-O, 1 (8 oz.) pkg. fat-free cream cheese-cubed, 1 c. reduced-fat whipped topping, 1 (8 oz.) can unsweetened crushed pineapple-undrained, 1/3 c. reduced fat mayonnaise DIRECTIONS: In small saucepan, bring orange and lemon juices to a boil; stir in Jell-O until dissolved. In a blender, process the cream cheese, whipped topping, pineapple and mayonnaise until smooth. Add gelatin mixture; cover and process until blended. Pour into a 4-cup mold coated with nonstick cooking spray. Refrigerate for several hours or overnight until firm.

LEMON YOGURT POPPY SEED BREAD

3 c. flour, 1 tsp. salt, 1 tsp. baking soda, ½ tsp. baking powder, 1 c. poppy seeds, 3 eggs, 1 c. oil, 1 c. sugar, 2 c. lemon yogurt, 2 Tbs. fresh squeezed lemon juice DIRECTIONS: Preheat oven to 325 degrees. Grease two loaf pans. Sift together the flour, salt, baking soda and baking powder; stir in seeds. Beat the eggs in a large bowl. Add the oil and sugar; cream well. Add the yogurt and lemon juice. Spoon into prepared pans. Bake for 1 hour.

LEMON DROP COOKIES

1 c. butter, 1 c. sugar, 2 eggs-beaten, 3 c. flour, 1 tsp. baking soda, 1 can (6oz.) frozen lemonade concentrate-thawed-divided, additional sugar DIRECTIONS: In large mixing bowl, cream the butter and 1 cup sugar together until light and fluffy. Add the beaten eggs, one at a time, beating well after each addition. In separate bowl, mix the flour and baking soda together. Divide the thawed lemonade concentrate in half. Alternately add half the flour mixture and half the lemonade concentrate to the butter mixture. Stir until thoroughly combined. Drop the dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 400 degrees for 7-8 minutes or until edges of cookies are very lightly browned. Remove from the oven. While the cookies are still hot, using a pastry brush, lightly brush thawed lemonade concentrate over the cookies, then lightly sprinkle sugar over each cookie. Remove the cookies from the pans and let cool on wire rack.

LEMON CHEESECAKE BARS

1 ½ c. graham cracker crumbs, 1/3 c. butter-melted, ½ tsp. ground ginger, 3 (8 oz.) pkgs. Fat-free cream cheese-softened, 1 c. sugar, ¼ c. fat-free milk, 2 Tbs. flour, 1 ½ tsp. lemon extract, 1 tsp. vanilla, 3 large eggs, fresh raspberries or lemon peel for garnish DIRECRTIONS: Preheat oven to 350 degrees. Line a 9x9” baking pan with aluminum foil and coat lightly with cooking spray. In medium bowl, mix graham cracker crumbs, butter and ginger. Press firmly into the bottom of baking pan and refrigerate until ready to use. In large bowl, beat cream cheese and sugar with an electric mixer on medium speed until well blended. Add milk, flour and extracts; mix well. Add eggs one at a time, beating until well blended after each addition. Pour mixture over crust. Bake 40-45 minutes, or until center is almost set. Cool completely in pan set on top of wire rack. Refrigerate 4 hours or overnight. Lift cheesecake out of pan and onto a cutting board. Cut into equal-sized bars and garnish with raspberries or lemon peel, if desired. Refrigerate leftover bars in resealable container up to 5  days, or freeze up to 1 month.

GRANDMA’S LEMON MERINGUE PIE

1 c. white sugar, 2 Tbs. flour, 3 Tbs. cornstarch, ¼ tsp. salt, 1 ½ c. water, 2 lemons-zested & juiced, 2 Tbs. butter, 4 egg yolks-beaten, 1 (9-in.) piecrust-baked, 4 egg whites, 6 Tbs. white sugar DIRECTIONS: Preheat oven to 350 degrees. To Make Filling: In medium saucepan, whisk together 1 c. sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in small bowl and gradually whisk in ½ c. of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into bake pie shell. To Make Meringue: In large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

A MEMORABLE MENU - APRIL 2, 2013

SPARKLING FRUIT MOLD

1 (16 oz.) can peaches in light syrup-undrained, 1 (8.25 oz.) can pineapple chunks-undrained, 1 (7 oz.) orange Jell-O, 1 ¼ c. boiling water, ¾ c. ginger ale, 1 c. miniature marshmallows, ½ c. mayonnaise, 1 c. whipping cream-whipped DIRECTIONS: Drain peaches and pineapple into a bowl and reserve syrups; set aside. Dissolve Jell-O with hot water in large bowl; add ginger ale and mix well. Add enough water to reserved syrup to make 1 ¾ cups; stir into gelatin mixture. Refrigerate until partially set, about 1 hour. Fold in fruit and refrigerate until firm, 2-3 hours. Meanwhile, in a medium bowl, fold together marshmallows and mayonnaise. Add whipped cream and blend well; refrigerate. To serve, garnish fruit mold with marshmallow mixture.

ORANGE-SPICED GLAZED CARROTS

1 lb. fresh baby carrots, ½ c. orange marmalade, 2 Tbs. butter, 2 tsp. Dijon mustard, ½ tsp. grated fresh ginger DIRECTIONS: Heat 1 inch lightly salted water in 2 qt. saucepan over high heat to a boil; add carrots. Return to a boil Reduce heat to low. Cover and simmer for 10-12 minutes or until crisp-tender. Drain well; return carrots to pan. Stir in marmalade, butter, mustard and ginger. Simmer, uncovered over medium heat 3 minutes or until carrots are glazed stirring occasionally. *At this point, carrots may be transferred to a microwaveable-safe casserole dish with a cover. Cover and refrigerate up to 8 hours before serving. To reheat, microwave on HIGH 4-5 minutes or until hot.

CROCKPOT SCALLOPED CORN

3 large eggs, 1 cup half & half, 1 Tbs. sugar, ¼ tsp. salt, ¼ tsp. pepper, 3-4 tablespoons minced onion, 2 c. frozen corn-thawed, 1 c. coarsely crushed cracker crumbs DIRECTIONS: With a whisk mix milk and eggs together. Mix in remaining ingredients. Spray inside of crockpot. Pour corn mixture into crockpot cover and cook on HIGH for 2 ½ hrs. or until knife inserted in center comes out clean.

SUNDAY PORK ROAST

4 Tbs. flour-divided, 1 tsp. salt, 1 tsp. pepper, 1 bay leaf-finely crushed, ½ tsp. dried thyme, 1 bone-in pork loin roast (4-5 lbs.), 2 medium onions-chopped, 2 medium carrots-chopped, 1 celery rib-chopped, 2 1/3 c. cold water-divided, 1/3 c. packed brown sugar DIRECTIONS: Combine 2 tablespoons flour, salt, pepper, bay leaf and thyme; rub over entire roast. Place roast with fat side up in a shallow roasting pan. Arrange vegetables around the roast. Pour 2 cups cold water into pan. Bake, uncovered at 325° for 1-1/2 hours, basting with pan juices every 30 minutes. Sprinkle with brown sugar. Bake 30 minutes longer or until meat thermometer reads 160°. Remove roast to a serving platter; keep warm. Strain pan drippings, reserving the broth; discard vegetables. Add water to the broth to measure 1 2/3 cups. Return to pan. Combine remaining flour and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes. Serve with roast.

QUICK PEACH COBBLER

1 ¼ sticks butter, 2 c. Bisquick, cinnamon to taste, nutmeg to taste, 1 ½ c. sugar, 2 (29 oz.) cans sliced peaches-drained-reserve 1 can juice, 2/3 c. milk DIRECTIONS: Melt butter in 9x13” baking dish. Mix Bisquick, sugar, cinnamon, nutmeg and milk. Pour over butter. Drain peaches, save juice from 1 can. Spread peaches over batter. Pour juice from 1 can over all. Bake @ 350° for 1 hour. Serve with ice cream.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

EASTER DINNER RECIPES - MARCH 26, 2013    

HONEY-ORANGE GLAZED HAM

2 Tbs. orange juice, ¼ tsp. cinnamon, ¼ tsp. cloves, 1 c. honey, ¼ tsp. almond extract (optional), 1 (8 lb.) fully cooked whole ham DIRECTIONS: Preheat oven to 325°. Stir the orange juice, cinnamon, clove and honey together in small bowl; set aside. Stir in almond extract, if desired. Place the ham in a shallow roasting pan. Bake in the preheat oven 1 hour and 15 minutes. Remove the ham from the oven, and baste with the honey glaze. Return to oven; continue cooking until the ham reaches an internal temperature of 140° about 45 minutes longer. Baste occasionally as the ham finishes baking.

HOLIDAY PEAS

2 (16 oz.) pkgs. frozen peas, 2 tsp. salt, 1 c. finely crushed wheat crackers, 2 Tbs. grated Parmesan cheese, 2 Tbs. butter-melted DIRECTIONS: Place peas in a large saucepan; add salt. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender. Meanwhile, toss the cracker crumbs, cheese and butter. Drain peas and place in a serving bowl; top with crumb mixture.

FRUITED MIXED GREENS SALAD

1 (5 oz.) pkg. spring mix salad greens, 2 c. fresh baby spinach, 1 c. fresh arugula or additional fresh baby spinach, 1 can (11 oz.) mandarin oranges-drained, 2/3 c. chopped walnuts, ½ c. fresh raspberries, ½ c. canned diced beets, ½ c. fresh blueberries, ¼ c. sliced radishes DRESSING: 2/3 c. fat-free poppy seed salad dressing, 3 Tbs. red raspberry preserves, 1 tsp. white wine vinegar DIRECTIONS: In large bowl, combine the first nine ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.

LEMON GLORIFIED RICE

2 c. cooked rice-cooled, 1 sm. pkg. lemon Jell-O, 1 c. boiling water, 1 large can crushed pineapple-drained, reserving liquid, ½ c. sugar, 1 (8 oz.) Cool Whip DIRECTIONS: Dissolve Jell-O in boiling water. Stir until dissolved; add pineapple liquid. Refrigerate until early set. Whip with mixer until creamy. Add rice, pineapple, sugar and fold in Cool Whip. Chill several hours before serving.

EASTER HUNT PIE

1 (6 oz.) prepared graham cracker pie crust, 1 (8 oz.) pkg. cream cheese-softened, 1 (14 oz.) can sweetened condensed milk, ¾ c. cold water, 1 (4-serving size) pkg. instant vanilla flavored pudding mix, 1 ½ c. Cool Whip-thawed, jelly beans, marshmallow candies or other small Easter candy, toasted coconut for garnish DIRECTIONS: Beat cream cheese in large bowl until fluffy; gradually beat in sweetened condensed milk until smooth. Add water and pudding mix; on low speed, beat until smooth. Gently fold in whipped topping. Spoon filling into pie crust. Chill 3 hours. Garnish top of pie with jelly beans, marshmallow candies and toasted coconut as desired and serve.

CHIRPING CHICK CUPCAKES

1 yellow or white Betty Crocker cake mix (water, oil and eggs called for on cake mix box), 2 containers Betty Crocker whipped fluffy white frosting, yellow food color, 24 orange jelly beans, 48 small orange candies DIRECTIONS: Heat oven to 350°. Make cake as directed on box for 24 cupcakes. Cool completely. Frost cupcakes with 1 container of frosting. Stir a few drops yellow food color into other container of frosting. Spoon 1 heaping teaspoonful yellow frosting on center of each cupcake. To make beak, cut orange jelly bean lengthwise to within 1/8 inch of end; spread apart slightly. Press into yellow frosting. Add orange candies for eyes. Store loosely covered.

EASTER BRUNCH RECIPES - MARCH 19, 2013

LEMON MIRAGE EASTER PUNCH

1 (16 oz.) can, each,  frozen lemonade,  frozen limeade and frozen orange juice, 3-4 c. cold water, 1 qt. 7-up (cold), 1 qt. lemon-lime seltzer, lemon slices, orange slices DIRECTIONS: In large punch bowl, combine lemonade, limeade, orange juice, water, seltzer and 7-up. Add lemon and orange slices. Serve.

BAKED FRENCH TOAST

14-16 slices white or loaf of French bread-cubed, 6 oz. cream cheese-cubed, 1/3 c. maple syrup, 2 c. milk, 12 eggs, 2 Tbs. maple syrup, nutmeg DIRECTIONS: Spray 9x13” casserole dish with non-stick cooking spray. Put one layer of bread in casserole dish. Layer cubed cream cheese on top of bread and add the second layer of bread. Pour 2 tablespoon maple syrup over layered bread and cream cheese. Beat eggs, maple syrup and milk. Pour egg, milk and maple syrup mixture over bread and press bread into egg mixture with a spatula. Sprinkle with nutmeg, cover with plastic wrap and refrigerate overnight. Preheat oven to 350° and bake on center rack for 45 minutes or until toothpick comes out clean. Place aluminum foil over top during last 10 minutes if top becomes brown.

COWGIRL CASSEROLE

1 lb. bulk sausage-browned & drained, ½ lb. bacon-cooked-drained & crumbled, 12 oz. frozen hash brown potatoes, 1 medium green pepper-chopped, 2 Tbs. chopped green onions, 2 c. shredded Cheddar or Monterey Jack cheese-divided, 1 c. reduced-fat Bisquick, 3 c. 2% milk, ½ tsp. salt, 4 eggs DIRECTIONS: Spray 9x13” baking dish with non-stick cooking spray. Combine in large bowl the sausage, bacon, hash browns, pepper, green onions and 1 c. cheese.  Spread in baking pan. Whisk together Bisquick, milk, salt and eggs until well blended. Pour over potato mixture. Sprinkle with remaining cheese. Cover and refrigerate overnight (no longer than 24 hours). The next day preheat oven to 375°. Remove dish from refrigerator. Bake, uncovered 30-45 minutes until light golden brown around the edges. Let stand 10 minutes before serving.

LEMON PECAN PASTRY SLICES

Pastry: 1 c. flour, ½ c. butter-slightly softened, 2 Tbs. water Topping: 1 c. water, ½ c. butter, 2 Tbs. lemon juice, 2 tsp. grated lemon peel, 1 c. flour, 3 eggs Glaze: 1 ½ c. powdered sugar, 2 Tbs. butter-softened, 2 Tbs. lemon juice, ¼ c. chopped pecans DIRECTIONS: Heat oven to 350°. Place 1 c. flour in large bowl; cut in ½ cup butter until mixture resembles coarse crumbs. Stir in 2 Tbs. water. Press mixture into ball by hand. Divide in half. Pat each half into 12 x 3” rectangle about 3 inches apart onto ungreased baking sheet. Set aside. Combine 1 c. water and ½ c. butter into 2-qt. saucepan. Cook over medium heat until mixture comes to a full boil and butter is melted (6-8 minutes). Stir in 2 tablespoons lemon juice and lemon peel. Remove from heat; stir in 1 cup flour. Reduce heat to low. Cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat. Add eggs, one at a time, beating with wire whisk or wooden spoon until smooth and glossy. Spread half of egg mixture over each pastry rectangle. Bake for 50-55 minutes or until surface is crisp and golden. Cool at least 20 minutes. (Topping rises during baking and shrinks during cooling, forming custard-like layer.). Combine powdered sugar, 2 tablespoons butter and 2 tablespoons lemon juice in small mixer bowl. Beat at low speed 1 minute. Increase speed to high. Beat until desired glazing consistency. Spread glaze over pastry; sprinkle with pecans. Cut into slices. Storage: Wrap in plastic food wrap or aluminum foil; refrigerate up to 2 days.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

 

FROZEN FOOD MONTH - MARCH 5, 2013

 

SPINACH AND ARTICHOKE DIP

1 stick butter, 1 white onion-finely chopped, 2 (10 oz.) boxes frozen chopped spinach, 1 (14 oz.) can artichoke hearts, cut into eighths, ¾ c. Parmesan cheese, 8 oz. cream cheese-softened, 8 oz. sour cream, 8 oz. Monterey Jack cheese-grated, salt & pepper, red pepper flakes DIRECTIONS: In skillet, sauté onions in butter until soft. Cook spinach according to package directions and drain well. Add cream cheese to onions and stir until melted. Add sour cream, artichokes, spinach, Parmesan cheese and half Monterey Jack cheese. Season with salt, pepper and red pepper flakes to taste. Top with other half of Monterey Jack cheese. Microwave until hot and cheese has melted and browned slightly. Serve with chips.

 

FROZEN ORANGE STUFF

1 (16 oz.) can frozen orange juice, ¾ c. water, 6 bananas, 1 (15 oz.) can apricots, 1 (11 oz.) can crushed pineapple-drained DIRECTIONS: Put frozen orange juice and 3/4 c. water in blender. Add apricots and 2 sliced bananas and blend. Add 4 chopped bananas, pineapple and stir. Pour mixture into an 8x11” pan. Cover with foil and freeze. Serve as a frozen salad. Only 74 calories and good for you!

 

MAMA’S BREAKFAST POTATOES

1 (24 oz.) pkg. frozen shredded hash brown potatoes-thawed, ¼ c. butter, salt & pepper to taste, 1 lb. bulk sausage, 1-2 c. cheddar cheese-shredded DIRECTIONS:  Grease 9x13” baking dish. Put thawed potatoes in bottom of casserole. Distribute pats of butter evenly over potatoes, then salt and pepper. Brown the sausage and drain well. Sprinkle sausage over the potatoes and top with cheese. Cover with foil and bake @ 350° 30 minutes until warmed through and cheese is melted.

 

LEMON PULL APARTS

12 frozen dinner rolls-thawed-bit still cold, 2 lemon rinds-grated (yellow part, only), ½ c. sugar, ¼ c. melted butter  CITRUS GLAZE: 1 c. powdered sugar, 1 Tbs. melted butter, 2 Tbs. fresh lemon juice DIRECTIONS: Mix grated rind with sugar. Cut rolls in half and place in a 9x13” baking pan sprayed with cooking spray. Drizzle ¼ c. melted butter over rolls. Sprinkle with lemon rind/sugar mixture, reserving ½ of mixture to sprinkle on just before baking. Cover with sprayed plastic wrap. Let rise double in bulk. Remove wrap. Sprinkle on remaining mixture. Bake at 350° for 20-25 minutes. Remove immediately from the pan.

 

CHICKEN BROCCOLI CASSEROLE

2 (10 oz.) pkgs. frozen-chopped broccoli, 4-5 c. cooked chicken-chopped, 2/3 c. mayonnaise, ½ c. evaporated milk, 1 Tbs. lemon juice, 1 ½ tsp. curry powder, 1 c. bread crumbs, 1 ½ c. sharp cheddar cheese-shredded, paprika DIRECTIONS: Cook and drain broccoli. Place in a greased 2-qt. casserole. Top with chicken. Combine mayonnaise, evaporated milk, lemon juice, curry powder and cheese. Spoon over chicken. Top with crumbs and sprinkle with paprika. Bake at 350° for 30 minutes. Can be made ahead and refrigerated, bring to room temperature before baking.

 

TERTONI DESSERT

6 Tbs. butter-melted, 11 oz. box vanillas wafers-crushed, ½ gallon vanilla ice cream-softened, 18 oz. jar apricot preserves, ¼ c. orange liqueur, ½ c. coconut, ½ c. sliced almonds-toasted DIRECTIONS: Melt butter; mix with crushed vanilla wafers. Press in 9x13” pan. Mix apricot preserves and liqueur. Set aside. Layer ½ of the ice cream over crumb crust, top with half of preserves mixture and then repeat. Top with coconut and sliced almonds, press into preserves. Freeze.

 

 

 

FEBRUARY 2013 FOOD OBSERVANCES -FEBRUARY 19, 2013                                               

 

NATIONAL CHERRY MONTH-CHERRY ALMOND TEA RING

FILLING: ½ c. sugar, 3 Tbs. cornstarch, 1 (16.5 oz.) can Bing or royal Anne Cherries-drained-reserving juice DIRECTIONS: Combine sugar and cornstarch in small pan. Gradually add reserved cherry juice. Cook and stir over medium heat until thickened. Add reserved cherries. Let stand until cool. TEA RING: 1 (16 oz.) loaf frozen bread dough, 2 Tbs. butter GLAZE: 1 c. sifted powdered sugar, 2 Tbs. milk, 1 tsp. almond extract. Mix well. TOPPING: ¼ c. sliced almonds DIRECTIONS: Stretch and roll out thawed bread dough into a 15x9” rectangle on a lightly floured surface. Spread butter or margarine over dough. Spread filling down the center of dough. Beginning at 15-inch side, fold over and pinch edges. Stretch roll to make even. Pinch edge of dough into roll to seal well. Place dough, with sealed edge down on a greased pizza pan and shape into a ring. With scissors, snip almost to center at 1” intervals along outside edge. Twist and turn each section on its side. Let rise until double in size, 35-45 minutes. Bake 25 minutes @ 375°. If it browns too quickly, cover loosely with foil. Cool on baking rack. Drizzle with glaze and sprinkle with sliced almonds

 

NATIONAL POTATO LOVERS MONTH-BACON-CHEESE STUFFED POTATOES

5 (5 oz.) baking potatoes-well scrubbed, 8 slices bacon-cut into ¼” strips, ¾ c. shredded Monterey Jack cheese, 1 c. sour cream, 1 tsp. salt, ¼ tsp., ea., black pepper & paprika, fresh chive pieces or sliced green onions for garnish DIRECTIONS: Preheat oven to 425°. Place the potatoes on the oven rack. Bake for 1 hour, or until the skins are crisp and potatoes are soft. Reduce oven temperature to 350°. Meanwhile, fry bacon in skillet until crisp; drain. Cut a large X in top of each potato. Using a kitchen towel to protect your hands, press the potatoes to open the cuts in the top. With spoon carefully scoop the potato flesh into a large bowl. Reserve 4 potato skins; discard the 5^th. Using electric mixer, whip the potato flesh until just smooth. Stir in all but 2 tablespoons of the bacon, along with ½ c. of the cheese, sour cream, salt & pepper. Mound the filling into the 4 potato skins. Top with remaining ¼ c. cheese and remaining 2 tablespoons bacon. Sprinkle with paprika. Bake the potatoes for 20 minutes or until the filling is heated through and the cheese is melted. Top with optional chives or green onions.

 

IMPOSSIBLY EASY BREAKFAST BAKE

2 pkgs. (12 oz.) each bulk pork sausage, 1 medium bell pepper-chopped (1 c.) ½ c. chopped onion, 3 c. frozen hash brown potatoes, 2 c. shredded Cheddar cheese, 1 c. Bisquick, 2 c. milk, ¼ tsp. pepper, 4 eggs DIRECTIONS: Heat oven to 400°. Grease 9x13” baking dish. Cook sausage, bell pepper and onion in skillet over medium heat occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 ½ c. of the cheese in baking dish. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish. Bake uncovered 40-45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1-2 minutes longer or just until cheese is melted. Cool 5 minutes.

 

NATIONAL CHOCOLATE MONTH-DEATH BY CHOCOLATE

1 family-size box brownie mix, ½ c. Kahlua, 2 (3.5 oz.) boxes chocolate mousse mix, 8 (1.4 oz.) butter toffee bars (Heath or Skor), 1 (12 oz.) Cool Whip DIRECTIONS: Bake brownies according to package directions. Let cool. Poke holes throughout brownies using a wooden pick  and pour Kahlua. Set aside. Whip chocolate mousse mix according to package directions. Break up candy bars into small pieces. Break up half the brownies and place in the bottom of a trifle dish. Next, cover brownies with half the candy bar pieces, followed by half the chocolate mousse. Layer half the Cool Whip on top of chocolate mousse. Continue layering with remaining ingredients.. Garnish with cherries & mint leaves, if desired.

 

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

 

 

POTATO LOVERS MONTH - FEBRUARY 5, 2013

 

CHEESE AND BACON POTATO ROUNDS

4 baking potatoes-cut into ½ inch slices, ¼ c. melted butter, 8 slices bacon-cooked & crumbled, 8 oz. shredded Cheddar cheese, ½ c. chopped green onions DIRECTIONS: Preheat oven to 400°. Brush both side of potato slices with butter; place them on ungreased cookie sheet. Bake in preheated oven for 30-40 minutes or until lightly browned on both sides, turning once. When potatoes are ready, top with bacon, cheese and green onion; continue baking until the cheese has melted.

 

POTATO PANCAKES

5 potatoes, peeled and shredded, 2 eggs-beaten, 1 onion-finely chopped, 3 Tbs. flour, salt & pepper to taste, 3 Tbs. oil DIRECTIONS: In large bowl, stir together potatoes, eggs, onion, flour, salt and pepper. In large skillet, heat oil over medium high heat. Drop large spoonfuls of the potato batter into the skillet and flatten cakes slightly with a spatula. Cook for about 4 minutes on each side, until golden brown. Serve immediately.

 

OLD FASHIONED POTATO SALAD

5 potatoes, 3 eggs, 1 c. chopped celery, ½ c. chopped onion, ½ c. sweet pickle relish, ¼ tsp. garlic salt, ¼ tsp. celery salt, 1 Tbs. prepared mustard, black pepper to taste, ¼ c. mayonnaise DIRECTIONS: Bring large pot of salted water to a boil. Add potatoes and cook till tender, but still firm. Drain, cool. Peel and chop. Make the hard-boiled eggs; cool, peel and chop. In large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

 

COMPANY POTATO CASSEROLE

5 c. cooked, cubed, peeled potatoes, 1 ½ c. sour cream, 1 ¼ c. shredded Swiss cheese-divided, ½ c. shredded carrot, ¼ c. chopped onion, 2 Tbs. minced fresh parsley, 1 tsp. salt, ½ tsp. dill weed, ¼ tsp. pepper, ¼ tsp. paprika DIRECTIONS: In a bowl, combine the potatoes, sour cream 1 c. of cheese, carrot, onion, parsley, salt, dill and pepper. Transfer to greased 8-in. square baking dish. Sprinkle with the paprika and remaining cheese. Bake, uncovered at 350° for 25-35 minutes or until bubbly.

 

CHEESY POTATO SOUP

1 medium onion-chopped, 2 Tbs. butter, 6 medium potatoes-peeled and cubed, 5 c. water, 2 c. milk,  can cream of chicken soup-undiluted, ½ tsp. garlic salt, 1/8 tsp. pepper, 12 oz. Velveeta cubed DIRECTIONS: In large saucepan or soup kettle, sauté onion in butter. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Stir in the milk, soup, garlic salt and pepper; heat through. Add cheese; stir until cheese is melted. Yields 10 servings

 

BUBBLING BLUEBERRY COBBLER

2 (12 oz.)pkgs. Frozen blueberries-thawed, 2/3 c. sugar-divided, 1 ¾ c. flour-divided, ¼ c. orange juice, ½ c. heavy cream, ¼ c. butter-softened, 2 tsp. baking powder, ½ tsp. salt DIRECTIONS: Preheat oven to 400°. Coat 9x13” baking dish with nonstick cooking spray. In large bowl, combine blueberries, 1/3 c. sugar, ¼ c. flour, and the orange juice; mix well then pour into baking dish. In medium bowl, combine the remaining 1 ½ c. flour and 1/3 c. sugar, the cream, butter, baking powder and salt; mix until crumbly. Sprinkle over the blueberries. Bake for 30-35 minutes or until mixture is bubbly and the top is golden.

 

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

 

 

SUPER BOWL PARTY RECIPES - JANUARY 28, 2013   

 

EASY APPETIZER BITES

1 pkg. (9 oz.) variety-pack ham and turkey slices, 8 Claussen Kosher Dill Sandwich Slices-cut in half lengthwise, 1 (8 oz.) tub Philadelphia Garden Vegetable Cream Cheese Spread DIRECTIONS: Pat meat and pickle slices dry with paper towels. Spread each meat slice with about 1 Tbs. cream cheese spread. Top each with 1 pickle piece; roll up. Refrigerate 1 hour or overnight. Cut each meat roll into 4 pieces to serve.

 

NACHOS WITH CHEESE SAUCE

1 lb. Velveeta cheese, 1 (10 oz.) jar of salsa, 1 (4 oz.) can chopped green chilies-drained, 1 bag of bite-size nacho chips DIRECTIONS: Cut the Velveeta cheese into 1-inch cubes and place in microwave safe container; cook on HIGH 2-4 minutes or until the cheese totally melts. Add the chilies and salsa to the melted cheese; cook for additional 1 minute. Stir well. Place ½ to ¾ bag of chips on large platter. Pour the hot cheese mixture over chips; serve warm.

 

FAVORITE HAMBURGER BITES

1 lb. ground beef, 1 pkg. dry onion soup mix, ½ c. dried minced onion, ¾ c. mayonnaise, 1 c. shredded Cheddar cheese, 2 (8 oz.) pkgs. dinner rolls, 1 (16 oz.) jar dill pickle slices-drained DIRECTIONS: Preheat oven to 350°. Line a medium baking sheet with aluminum foil. In skillet over medium high heat, stir together beef, soup mix and dried onion. Cook mixture until evenly browned. Remove from heat; drain. Stir in mayonnaise and Cheddar cheese. Slice tops off dinner rolls. Arrange rolls on the baking sheet. Spoon some of the ground beef mixture onto each roll Garnish with pickle slices. Place tops back on rolls. Tightly wrap the baking sheet with aluminum foil. Bake in the preheated oven 20 minutes.

 

BUFFALO CHICKEN DIP

2 (10 oz.) cans chunk chicken-drained, 16 oz. cold cream cheese-cubed, 1 c. Ranch salad dressing, ¾ c. pepper sauce such as Franks Red Hot Sauce, 1 ½ c. shredded Cheddar cheese, 1 bunch celery-cleaned and cut into 4” pieces, 1 box chicken-flavored crackers DIRECTIONS: Heat chicken and hot sauce in skillet over medium heat, until heated through. Stir in cream cheese and dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese and transfer to a slow cooker. Sprinkle the remaining cheese over the top, cover and cook on LOW setting until hot and bubbly. Serve with celery sticks and crackers. This tangy, creamy dip tastes just like buffalo chicken wings. Best served hot with crackers and celery sticks.

 

PECAN TURTLE BARS

1 ½ c. flour, 1 ½ c. brown sugar, ½ c. butter-softened, 1 c. pecan halves, 2/3 c. butter, 1 c. milk chocolate chips DIRECTIONS: Combine flour, 1 c. brown sugar and butter in large mixing bowl; beat at  medium speed 2-3 minutes or until crumbs form. Pat mixture evenly onto bottom of ungreased 9x13” baking pan. Sprinkle pecans evenly over crumb mixture. Combine 2/3 c. butter and remaining ½ c. brown sugar in small saucepan. Cook and stir over medium heat until entire surface is bubbly. Cook and stir ½ to 1 minute more. Pour into pan, spreading evenly over crust. Bake @ 350° for 18-20 minutes or until entire surface is bubbly. Remove from oven; immediately sprinkle with chocolate pieces. Let stand 2-3 minutes to allow chocolate to melt; use knife to swirl chocolate slightly. Cool completely in pan on wire rack. Use sharp knife to cut into bars.

 

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCE

 

 

COMFORTING CASSEROLES - JANUARY 22, 2013                                                   

 

EASY LASAGNA

1 lb. lean ground beef, 1 (32 oz.) jar spaghetti sauce, 32 oz. container cottage cheese, 3 c. shredded mozzarella cheese, 2 eggs, ½ c. grated Parmesan cheese, 2 tsp. dried parsley, salt & pepper to taste, 9 lasagna noodles, ½ c. water DIRECTIONS: In large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes. In large bowl, mix together the cottage cheese, 2 c. of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt & pepper. To assemble: in the bottom of a 9x13” baking dish evenly spread ¾ c. of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 ¾ c. of the cheese mixture and ¼ c. sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add ½ c. water to the edges of the pan. Cover with aluminum foil. Bake in preheated 350° oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

 

HOMEMADE MACARONI AND CHEESE

4 Tbs. butter, 3 Tbs. flour, 1 tsp. salt, 2 tsp. ground mustard, ½ tsp. pepper, 3 c. 2% low-fat milk, 1 c. heavy cream,  1½ c. shredded cheddar cheese, 1 c. grated Parmesan cheese or Parmesan-Romano mix, 4 oz. cream cheese-softened, 16 oz. elbow macaroni-fully cooked (large style), ½ c. seasoned bread crumbs DIRECTIONS: Preheat oven to 350°. Melt butter in large saucepan over medium-high heat. Stir in flour, salt, dry mustard and pepper until smooth. Gradually stir in milk and heavy cream, stirring continuously until thickened, about 10 minutes. Remove from heat. Stir in cheeses a little at a time and mix until smooth and cheese has melted. In large bowl, pour cheese mixture over macaroni, mixing well. Place mixture into a greased 9x13” baking pan. Sprinkle seasoned bread crumbs on top. Bake for 25-30 minutes SUGGESTION: Purchase block cheese and grate/shred them for the most flavorful mac & cheese.

 

LINGUINE WITH HAM & SWISS CHEESE

8 oz. uncooked linguine-broken in half, 2 c. cubed fully cooked lean ham, 1 ¾ c. shredded Swiss cheese-divided, 1 can reduced-fat cream of mushroom soup-undiluted, 1 c. reduced fat sour cream, 1 medium onion-chopped, 1 small green pepper-finely diced DIRECTIONS: Cook linguine according to package directions. Meanwhile, in a bowl, combine ham, 1 ½ c. cheese, soup, sour cream, onion and green pepper. Drain pasta; add to ham mixture and stir to coat. Transfer to 9x13” baking dish coated with cooking spray. Cover & bake @ 350° for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted.

 

BEANS AND FRANKS BAKE

2 pkgs. (8 ½ oz., each) corn bread/muffin mix, 1 can (28 oz.) baked beans, 4 hot dogs-halved and sliced, ½ lb. bacon-cooked & crumbled, 1 c. ketchup, ½ c. packed brown sugar, ½ c. chopped onion, 2 c. (8 oz.) shredded part-skim mozzarella cheese DIRECTIONS: Prepare corn bread according to package directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar and onion. Transfer to two greased 8-inch square baking dishes. Sprinkle with cheese; top with corn bread batter. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered at 350° for 40-45 minutes or until checks done using a toothpick inserted near the center comes clean.  TO USE FROZEN CASSEROLE: Remove from freezer 30 minutes before baking. Cover & bake @ 350° for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through.

 

BANANA PUDDING

2 large boxes instant vanilla or banana pudding mix, 3-6 bananas, 12 oz. Cool Whip, 2 ½ c. milk, 1 can sweetened condensed milk, 1 box vanilla wafers DIRECTIONS: Blend thoroughly the vanilla pudding mix, milk, sweetened condensed milk and ½ of the Cool Whip. Layer the vanilla wafers evenly on the bottom of dessert dish and then add pudding and continue layering cookies and pudding. Add the other half Cool Whip as a topping.

 

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES   

 

NATIONAL SOUP MONTH - JANUARY 15, 2013

 

CHEESEBURGER SOUP

1 lb. ground beef, ¾ c. shredded carrots, ¾ c. diced celery, 1 tsp. basil, 1 tsp. dried parsley flakes, 4 Tbs. butter-divided, 3 c. chicken broth, 4 c. peeled-diced potatoes, ¾ c. flour, 8 oz. Velveeta cheese, 1 ½ c. milk, ¾ tsp. salt, ¼ tsp. pepper, ¼ c. sour cream DIRECTIONS: Brown beef, drain and set aside. Saute onion, carrots, celery and parsley in 1 tbs. butter until tender. Add chicken broth, potatoes and beef-bring to a boil. Reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender. In small skillet, melt remaining butter, add flour and cook & stir until bubbly. Add to soup. Bring to a boil and reduce heat to low. Add cheese, milk, salt and pepper. Stir until cheese iust melted. Remove from heat and blend in the sour cream.

 

MOM’S SPECIAL CHICKEN SOUP

1 broiler-fryer chicken (3 ½ to 4 lbs.), 3 qts. water, 1 medium onion-quartered, 4 celery ribs, 2 chicken bouillon cubes, 2 parsley sprigs, 1 garlic clove, 2 ½ tsp. salt-optional, ½ c. thinly sliced carrots, ½ c. chopped fresh parsley, 3 c. cooked rice DIRECTIONS: Place chicken and water in large kettle or Dutch oven; bring to a boil. Reduce heat; add onion, celery, bouillon, parsley sprigs, garlic and salt, if desired. Cover and simmer until the chicken is tender, about 1 hour. Remove chicken; allow to cool. Strain and reserve broth; discard vegetables. Add carrots to broth and simmer until tender;  about 15 minutes.. Debone chicken; cut into cubes. Add chicken and chopped parsley to broth; heat through. Ladle into bowls; add rice to each bowl.

 

GRANDMA’S OLD FASHIONED CHILI MAC

1 c. elbow macaroni, 1 lb. ground beef, 1 small onion, chopped, 1 c. chopped celery, ½ large green bell pepper-chopped, 1 (15 oz.) can kidney beans-drained, 2 cans tomato soup, 2 cans diced tomatoes, 1/8 c. brown sugar, salt & pepper to taste DIRECTIONS: Bring a pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain. In small saucepan, simmer celery and green pepper with water to cover until tender; drain. Place ground beef in large heavy skillet over medium heat. Cook until evenly browned. Add onion, and cook until tender. Drain excess fat. Add celery and green pepper. Stir in kidney beans, tomato soup, diced tomatoes and brown sugar. Season with salt & pepper and stir in macaroni.

 

NEW ENGLAND CORN CHOWDER

1 c. chopped celery, ½ c. chopped onion, 2 slices bacon-chopped, 2 cans whole –kernel corn-drained, 2 cans cream-style corn, 4 c. milk, 3 ½ c. chicken broth (2 -14 oz. cans), 1 c. whipping cream, 3-4 dashes bottled hot pepper sauce, 4 c. cubed potatoes, ¼ c. butter-softened, ¼ c. flour, ¼ c. snipped fresh parsley, salt & pepper DIRECTIONS: In a 6-8 qt. Dutch oven cook celery, onion and bacon over medium heat for 10-15 minutes or until vegetables are tender, stirring occasionally. Add whole-kernel corn, cream-style corn milk, stock, cream and hot pepper sauce. Bring to boiling; reduce heat. Simmer, cover for 30 minutes. Add potatoes; return to boiling. Reduce heat; simmer, covered about 15 minutes more or until potatoes are tender. Meanwhile in a small bowl stir together butter and flour until smooth. Add flour mixture to corn mixture. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in parsley and season to taste with salt & pepper. NOTE: This can be prepared a day ahead. Chill, then reheat before serving. For a thicker chowder, increase butter and flour.

 

BLUEBERRY DESSSERT

11 graham crackers-crushed, ½ c. powdered sugar, ¼ c. butter-melted, 2 eggs, ½ c. sugar, 1 (8 oz.) pkg. cream cheese-softened, 1 can blueberry pie mix, 1 tsp. lemon juice DIRECTIONS: Mix together crackers, butter and powdered sugar. Pat in greased 9x13” baking pan. Beat together eggs, sugar and cream cheese until smooth. Spread on top of crumb crust and bake for 20 minutes @ 350°. Cool thoroughly. Mix blueberry pie mix and lemon juice; spread on crust. Refrigerate 8 hours. Cover with whipped cream and serve.

 

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MEMORABLE MENU - JANUARY 8, 2013

 

BACON CHICKEN ROLL-UPS

12 bacon strips, 6 boneless skinless chicken breast halves (4 oz. ea.), 1 (8 oz.) pkg. cream cheese, 1 medium sweet onion-halved and cut into slices, dash salt & pepper DIRECTIONS: In large skillet, cook bacon until cooked but not crisp. Remove to paper towels to drain. Meanwhile, flatten chicken to 1/8 in. thickness. Spread cream cheese down the center of each chicken breast; top with onion. Roll up from a long side; tuck ends in. Sprinkle with salt & pepper. Wrap two bacon strips around each piece of chicken; secure with toothpicks. Place in greased 9x13” baking dish. Bake @ 350° for 35-40 minutes or until juices run clear.

 

FRUIT SALAD

1 large can of fruit cocktail (do not drain), 1 large can of pineapple chunks (drain), 2 small cans of mandarin oranges (drain), 1 large pkg. of instant vanilla pudding, 1 (8 oz.) Cool Whip DIRECTIONS: Sprinkle the pudding over fruit cocktail, stir until the pudding dissolves. Add pineapple chunks and oranges. Mix well. Fold in Cool Whip and chill before serving.

 

BAKED POTATO FRIES

2 large baking potatoes, ¼ c. parmesan cheese-grated, ¼ tsp. paprika, salt & pepper to taste DIRECTIONS: Preheat oven to 450°. Lightly spray large baking sheet with cooking spray. Cut the potatoes into long thin wedges. Spray the potatoes lightly with cooking spray and place them in a plastic bag. Add the cheese, salt, pepper and paprika to the bag. Close the bag and shake well to evenly coat the potato wedges with the seasonings and cheese. Arrange the potatoes on the baking sheet in a single layer. Bake for 25-30 minutes, stirring once.

 

GOLDEN CARROTS

¼ c. butter, ¾ c. chicken broth, 2 tsp. sugar, 1/8 tsp. pepper, 14 medium carrots, cut into ¼-in. slices, 3 Tbs. minced fresh parsley, 2 tsp. lemon juice DIRECTIONS: In a large saucepan, melt butter. Stir in the broth, sugar, salt & pepper; bring to a boil. Add carrots. Return to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender. Stir in parsley and lemon juice.

 

RESTAURANT BISCUITS

4 c. Bisquick, 8 oz. sour cream, ¾ c. 7-Up, 1 stick melted butter DIRECTIONS: Mix all. Pour batter on floured surface. Knead (pat) lightly with flour til no longer sticky. Cut  1” thick biscuits. Place on well- greased baking sheet . Bake 400° for 15 minutes or until lightly brown.

 

BERRY BEST UPSIDE DOWN CAKE

1/3 c. butter, ½ c. sugar, 12 oz. bag mixed frozen berries-thawed-drained, 1 1/3 c. flour, 1 c. sugar, 2/3 c. milk, 1 tsp. baking powder, 1 tsp. vanilla, ½ tsp. salt, 1 egg DIRECTIONS: Heat oven to 350°. In 9” square pan, heat butter in oven about 2 minutes or until melted. Sprinkle ½ c. sugar evenly over butter. Spoon berries evenly over sugar mixture. In medium bowl, beat remaining ingredients with an electric mixer on low 30 seconds. Beat on medium speed 2 minutes. Pour batter over berries. Bake about 50 minutes or until tests done. Immediately invert onto heat-proof plate. Leave pan in place a few minutes.

 

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CHRISTMAS HOLIDAY RECIPES - DECEMBER 18, 2012

 

HOLIDAY SLUSH PUNCH

2 ½ c. sugar, 6 c. water, 2 (3 oz.) pkgs. Strawberry Jell-O, 1 (46 oz.) can pineapple juice, 2/3 c. lemon juice, 1 qt. orange juice, 2 liters lemon-lime carbonated beverage DIRECTIONS: In large pot, boil sugar, water and Jell-O for 3 minutes. Stir in pineapple juice, lemon juice and orange juice; mix well.
Divide mixture in half and freeze in separate containers. When ready to serve, place frozen containers in a punch bowl, stir in lemon-lime beverage and stir until slushy.

 

FROZEN CHRISTMAS CHERRY SALAD

1 pkg. (8 oz.) cream cheese-softened, 1 (8 oz.) carton Cool Whip, 1 can cherry pie filling, 2 cans (11 oz.) mandarin oranges-drained, Maraschino cherries and orange wedges-optional DIRECTIONS: In mixing bowl, combine cream cheese and Cool Whip. Stir in pie filling. Set aside ¼ cup oranges for garnish. Fold remaining oranges into cream cheese mixture. Transfer to 9-in.x5-in.x3-in. loaf pan. Cover and freeze overnight. Remove from the freezer 15 minutes before cutting. Garnish with reserved mandarin oranges and cherries and oranges, if desired. Yield 12 servings

 

CHRISTMAS MORNING CASSEROLE

2 c. diced ham, 1 bag frozen hash browns, 1 c. cheddar cheese-shredded, 1 c. grated smoked gouda or may substitute cheddar, ½ c. green onion-chopped, 5 eggs, 1 c. milk, ½ c. sour cream, ½ tsp. pepper, ¼ tsp. salt, ¾ c. butter-melted DIRECTIONS: Preheat oven to 350 degrees. In a casserole dish layer hash browns, ham and cheese until gone. In a medium mixing bowl, whisk together green onion, eggs, milk, sour cream, pepper, salt and butter. Pour mixture over casserole and bake an hour.

 

CHRISTMAS RED CURRANT GLAZED HAM

1 (8-10 lb.) fully cooked brine-cured ham on the bone or boneless, 1 c. pineapple juice, 1 c. red currant jelly, 2 Tbs. brown sugar, 2 Tbs. dry mustard, 1 Tbs. cider vinegar, whole cloves DIRECTIONS: Preheat the oven to 350 degrees. Place the ham and pineapple juice in a roasting pan. Cover the pan tightly with foil. Bake for 22 minutes per pound or until a meat thermometer inserted in the center of the ham registers 135 to 140 degrees. Meanwhile, in a small saucepan, stir the jelly, sugar and mustard over medium heat until smooth. Remove from the heat and add the vinegar. Score a diamond pattern on the ham; insert cloves into diamonds. Spoon over or brush with 1/3 of the glaze. Bake ham for 30 minutes more, brushing occasionally with glaze. Place the ham on a platter. Cover loosely with foil. Let sit for at least 30 minutes. Slice the ham. In the small saucepan, boil the ham cooking juices to reduce by 1/3; serve with the ham.

 

CHRISTMAS RED VELVET CUPCAKES

2 ½ c. flour, ½ c. cocoa, 1 tsp. baking soda, ½ tsp. salt, 1 c. butter, 2 c. sugar, 4 eggs, 1 c. sour cream, ½ c. milk, 1 bottle red food coloring, 2 tsp. vanilla, vanilla cream cheese frosting DIRECTIONS:  Mix flour, cocoa, baking soda and salt. Beat butter and sugar in large bowl with mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed just until blended. Spoon batter into paper-lined muffin cups, filling each cup 2/3 full. Bake in preheated 350 degree oven 20-25 minutes. Cool in pans 5 minutes. Remove from pans; cool completely. Frost.

 

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CHRISTMAS DINNER RECIPES - DECEMBER 11, 2012  

 

FEATURED RECIPES FROM THE BARRON COUNTY WISCONSIN FARM TECHNOLOGY DAYS COOKBOOK

WASSAIL

4 c. apple cider, ½ c. rum, 1 Tbs. orange liqueur, ¼ tsp. coves, pinch of salt, ½ lemon-sliced, ½ c. brown sugar, ¼ c. brandy, ½ tsp. cinnamon, ¼ tsp. allspice, ½ orange-sliced, nutmeg DIRECTIONS: Bring cider to a boil. Add brown sugar. Stir until dissolved. Add all other ingredients. Heat for 2 minutes. Serve with nutmeg.

 

PAPER CUP FROZEN SALAD

2 c. sour cream, ½ c. sugar, 8 oz. can crushed pineapple-drained, 4 drops red food coloring, 16 oz. can of Bing cherries-drained, 2 Tbs. lemon juice, 1/8 tsp. salt, 1 banana-diced, ¼ c. chopped pecans, salad greens DIRECTIONS: Combine sour cream, lemon juice, sugar, crushed pineapple, salt, banana, and food coloring. Fold in nuts and Bing cherries. Spoon into large size muffin cups which have been placed in muffin tins. Cover with plastic wrap and freeze. Remove from freezer 15 minutes before serving. Remove paper and place on plate of salad greens.

 

CHRISTMAS SALAD

1 PKG. LIME Jell-O, 1 pkg. lemon Jell-O, 1 c. mayonnaise, 1 bag miniature marshmallows, 8 oz. pkg. cream cheese, 1 c. crushed pineapple-drained, 1 c. whipping cream, 1 pkg. cherry Jell-O DIRECTIONS: Make lime Jell-O according to pkg. instructions. Pour into large oblong cake pan. Let set until firm. Soften cream cheese. Dissolve lemon Jell-O with 1 c. hot water and add to cream cheese. Then add mayonnaise and pineapple. Whip cream until stiff and fold in marshmallows and then into cheese mixture. Pour over lime Jell-O and let set until firm. Mix cherry Jell-O as directed on package and cool. Pour over firmly set cheese mixture and let set until firm. *Recipe does not specify small or large package of Jell-O. I am going to use the small package and hope for the best.

 

CHEESY CARROTS

4-5 c. sliced cooked carrots, 1 stick butter, bread crumbs, ½ grated onion, 8 oz. Velveeta Cheese-cubed DIRECTIONS: Sauté onions in butter. Layer cooked carrots, sautéed onions and cheese in casserole. Sprinkle with bread crumbs. Bake @ 350° for 35 to 40 minutes. May double the recipe for a large group and layer the ingredients in a crock pot. Cook about 3-4 hours; start out on high then turn down to low.

 

HOLIDAY CAULIFLOWER

1 lg. head cauliflower-broken into florets, ¼ c. green pepper-diced, 8 oz. jar mushrooms-sliced and drained, ¼ c. butter, 1/3 c. flour, 2 c. milk, 4 oz. Swiss cheese-shredded, 2 Tbs. pimentos-diced, 1 tsp. salt, paprika for garnish DIRECTIONS: In large saucepan, cook cauliflower in small amount of water for 6-7 minutes or until tender; drain well. In medium saucepan, sauté green peppers and mushrooms in butter for 2 minutes. Add flour; gradually stir in milk. Bring to a boil, boil for 2 minutes, and stir in cheese until melted. Add pimentos and salt. Place half of the cauliflower in a greased 2 quart baking dish;’ top with half the sauce. Repeat layers .Bake uncovered @ 325° for 25 minutes or until bubbly. Sprinkle with paprika. Serves 8-10.

 

CHEESY CHERRY CAKE/HOLIDAY GIFT CAKE

8 oz. pkg. cream cheese-softened, 1 ½ c. sugar, 4 eggs, 1 ½ tsp. baking powder, ½ c. chopped pecans (for batter) 1 c. butter, 1 ½ tsp. vanilla, 2 ¼ c. sifted flour-divided, ¾ c. well drained-chopped maraschino cherries, ½ c. finely chopped pecans DIRECTIONS: In large bowl, thoroughly blend cream cheese, butter, sugar and vanilla. Add eggs one at a time, mixing well after each addition. Sift together 2 c. of the flour with baking powder and add gradually to creamed mixture. Combine remaining flour with cherries and ½ c. nuts; fold into batter. Grease 12-cup Bundt pan and sprinkle with ½ c. finely chopped pecans. Pour batter into prepared pan and bake @ 325° for 60-65 minutes or until cake tests done. Cool in pan 10-15 minutes; turn out on wire rack or serving plate to complete cooling. Top with vanilla glaze. Garnish with cherries and pecans. VANILLA GLAZE: 2 c. softened powdered sugar, 1 tsp. vanilla, 1 Tbs. soft butter, 2-3 Tbs. milk. In small bowl, combine sugar and butter. Add extra, add milk gradually to achieve desired consistency and stir until smooth.

 

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CHRISTMAS COOKIES – WEEK II  DECEMBER 4, 2012

 

GINGERBREAD MEN COOKIES

2 c. flour, 2 tsp. ginger, 1 tsp. cinnamon, 1 tsp. baking soda, ¼ tsp. nutmeg, ¼ tsp. salt, ¾ c. butter-softened, ¾ c. firmly packed brown sugar, ½ c. molasses, 1 egg DIRECTIONS: Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk,; wrap in plastic wrap. Refrigerate 4 hours or overnight. Preheat oven to 350°. Roll dough to ¼” thickness on lightly floured work surface. Cut into gingerbread men shapes with 5” cookie cutter. Place 1 inch apart on ungreased baking sheets. Bake 8-10 minutes or until edges of cookies are set and just beginning to brown. Cool on baking sheets 1-2 minutes. Remove to racks to cool completely. Decorate cooled cookies as desired.

 

CHOCOLATE MINT SANDWICH COOKIES

¾ c. butter-softened, 1 c. sugar, 1 egg, ½ tsp. vanilla, 2 c. flour, ¾ c. cocoa, 1 tsp. baking powder, ½ tsp. soda, ½ tsp. salt, ¼ c. milk FILLING: 3 Tbs. butter-softened, 1 ½ c. powdered sugar, 1 Tbs. milk, ¼ tsp. peppermint extract, 2-3 drops green food coloring-optional DIRECTIONS: In large mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, cocoa, baking powder, soda and salt; add to creamed mixture alternately with milk. Shape into two 10 ½ in. rolls; wrap each in plastic wrap. Refrigerate overnight. Unwrap dough and cut into 1/8” slices. Place 2” apart on lightly greased baking sheets. Bake @ 325° for 9-11 minutes or until edges are set. Remove from racks to cool. Combine the first four filling ingredients; beat until smooth. Add food coloring if desired. Spread on bottom of half of the cookies; top with remaining cookies. Yield: 5 dozen

 

SWEDISH BUTTER COOKIES

1 c. butter-softened, ½ c. sugar, 1 egg- separated, 1 Tbs. half-and-half cream, 1 tsp. vanilla, 2 c. flour, ½ tsp. baking powder, ½ c. finely chopped pecans, additional chopped pecans, halved red maraschino cherries or red jelly DIRECTIONS: In large mixing bowl, cream butter and sugar. Beat in egg yolk; cream and vanilla. Combine the flour and baking powder; gradually add to creamed mixture. Stir in finely chopped pecans. Roll into ¾” balls. In small bowl, beat egg white. Dip balls in egg white, then roll in chopped pecans. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Top each ball with a cherry half or fill with jelly. Bake @ 350° for 12-15 minutes or until cookies are lightly browned. Carefully remove to wire racks to cool.

 

PUMPKIN WHITE CHOCOLATE DROPS

2 c. butter-softened, 2 c. sugar, 1 can pumpkins (16 oz.), 2 eggs, 4 c. flour, 2 tsp. pumpkin pie spice, 1 tsp. baking powder, ½ tsp. baking soda, 1 bag (12 oz.) white baking chips, 1 container ready-to-spread cream cheese frosting, ¼ c. brown sugar DIRECTIONS: Preheat oven to 375°. Grease cookie sheets. Beat butter and sugar in large bowl until light and fluffy. Add pumpkin and eggs; beat until smooth. Add flour, pumpkin pie spice, b. powder and b. soda; beat just until well blended. stir in chips. Drop dough by teaspoonful about 2” apart onto cookie sheets. Bake about 16 minutes or until set and bottoms are light brown. Cool 1 minute ; remove cookies to wire racks to cool. Combine frosting and brown sugar in small bowl. Spread on warm cookies. Makes about 6 dozen

 

FOOLPROOF CHOCOLATE FUDGE

3 c. semi-sweet chocolate chips, 1 can sweetened condensed milk, dash salt, ½ to 1 c. chopped nuts-optional, 1 ½ tsp. vanilla DIRECTIONS: Line 8 or 9-in. square pan with foil, extending foil over edges of pan. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan; Chill 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

 

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CHRISTMAS COOKIES 2012-WEEK I     NOVEMBER 27, 2012                                                   

 

HOLIDAY CRANBERRY-ORANGE SLICES

1 c. unsalted butter-softened, ½ c. sugar, ½ tsp. salt, 1 egg yolk, 1 tsp. vanilla, 2 ¼ c. flour, ½ c. dried cranberries-finely chopped, ½ c. finely chopped pecans, 2 tsp. finely shredded orange peel DIRECTIONS: In large bowl, beat butter for 30 seconds. Add sugar and salt; beat until combined. Beat in egg yolk and vanilla until combined. Beat in as much of the flour as you can. Stir in any remaining flour. Stir in cranberries, pecans and orange peel. Divide in half. Shape each into 9” long roll. Wrap in plastic or waxed paper. Chill 3 hours or until firm enough to slice. With serrated knife, cut rolls into ¼” slices. Place slices 1 inch apart on ungreased cookie sheet. Bake in 350° oven for 8-10 minutes or until edges are firm and lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool. To Store: Layer between waxed paper in airtight container; cover. Store at room temperature up to 3 days or freeze 1 month.

 

HOLIDAY SUGAR PLUMS

1 c. butter, ½ c. powdered sugar, 1 ½ tsp. vanilla, 2 ¼ c. flour, ¼ c. quick rolled oats (optional), ¼ tsp. salt, ½ c. finely chopped pecans, 48 Maraschino cherries (about one 16 oz. jar), powdered sugar for finishing DIRECTIONS: Preheat oven to 350°. Drain cherries thoroughly on paper towels; set aside. Put butter and ½ c. powdered sugar in large mixing bowl. Beat  3-4 minutes with electric mixer or until well mixed. Stir in vanilla; add flour, oats and salt; mix well. Stir in pecans. Shape about 2 tsp. dough around each cherry. Place on an ungreased cookie sheet about one inch apart. Bake 12-15 minutes or until set but not brown. Roll in powdered sugar while still warm; cool. For a fun presentation, use cherries with stems. Remove stems, bake as directed and then insert stems into cookies while they are still warm, but after rolling in powdered sugar.

 

PEPPERMINT RICE KRISPIE CANDY

1/3 c. butter, ½ lb. marshmallows, ½ tsp. vanilla, red food coloring, 5-6 c. Rice Krispies, crushed peppermint candy canes DIRECTIONS:  Melt butter, marshmallows and vanilla over a double boiler. Add a drop or two of peppermint extract and red food coloring to tint a nice pink color. At this stage, the pink color should not be too delicate because it will not show up at all when the cereal is mixed in. Put Rice Krispies in large buttered bowl. Pour marshmallow mixture over and stir to mix. Add crushed peppermint candy canes and mix in. You may press this mixture into a butter 9x9” pan and cut into bars, or with well-buttered hands shape portions of the mixture into candy cane shapes or pat thin and cut with cookie cutters.

 

CHRISTMAS BUTTER COOKIES

1 ½ c. powdered sugar, 1 c. butter, 1 egg, 1 ½ tsp. vanilla, 2 ½ c. flour, 1 tsp. soda, 1 tsp. cream of tartar DIRECTIONS: Mix sugar and butter; add egg and vanilla. Mix thoroughly, Mix flour, soda and cream of tartar; blend. Refrigerate for 2-3 hours. Roll a portion of dough into 1/8 inch thickness; cut into desired shapes. Sprinkle on decorations. Place on lightly greased cookie sheets. Bake at 375° for 7-8 minutes.

 

NOEL COOKIE GEMS

¼ c. butter-softened, ¼ c. shortening, ¾ c. sugar, 1 egg, 1 tsp. vanilla, 2 -2/3 c. flour, ½ tsp. salt, ¼ tsp. baking powder, ¼ tsp. baking soda, ½ c. sour cream, ¾ c. finely chopped nuts, 1/3 c. seedless strawberry jam DIRECTIONS: In large bowl, cream butter, shortening and sugar. Beat in egg and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with sour cream. Mix well. Shape into 1 ¼” balls; roll in nuts. Place 2” apart on greased cookie sheets. Using the end of a wooden spoon handle, make indentation in each ball. Fill with jam. Bake @ 350° for 10-12 minutes or until lightly browned. Remove to wire racks.

 

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THANKSGIVING RECIPES 2012 - NOVEMBER 22, 2012  

 

SAGE-RUBBED TURKEY BREAST

1 Tbs. sage-rubbed, 1 ½ tsp. seasoned salt, ½ tsp. pepper, 1 turkey breast-fresh or frozen-thawed (5-6 lbs.), 1 c. water DIRECTIONS: Preheat oven to 350°. Mix sage, seasoned salt and black pepper in bowl. Place turkey breast on rack in foil-lined roasting pan. Spread seasoning mixture over entire surface and under skin of turkey breast. Cover loosely with heavy duty foil. Roast 1 hour. Remove foil. Add water to pan. Roast 1 to 1 ½ hours longer or until internal temperature reaches 170°, basting occasionally with pan juices. Remove turkey breast from oven. Loosely cover with foil. Let stand 15 minutes. Transfer to platter or carving board and slice.

 

HEARTY HERBED EASY PERFECT TURKEY GRAVY

2 pkgs. McCormick Turkey Gravy Mix, ¼ c. flour, 2 c. water, 1 c. turkey pan drippings or turkey broth, ¼ tsp. poultry seasoning DIRECTIONS: Mix Gravy mix and flour in large saucepan. Gradually stir in water , seasoning and turkey drippings with wire whisk until smooth. Stirring frequently, cook on medium-high heat until gravy comes to a boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing).

 

WILD RICE STUFFING BAKE

½ c. chopped celery, 1/3 c. chopped onion,  3 Tbs. butter, 1 egg, 1 can cream or chicken soup-undiluted, ½ c. chicken broth, 1 Tbs. minced fresh parsley, ½ tsp. poultry seasoning, ¼ tsp. salt, 1/8 tsp. pepper, 3 c. day-old bread cubes, 1-1/2 c. cooked wild rice DIRECTIONS: In skillet, sauté celery and onion in butter until tender. Combine egg, soup, broth, parsley, poultry seasoning, salt and pepper. Add celery mixture, bread cubes and rice; mix well. Spoon into a greased 1 ½ qt. baking dish. Cover and bake @ 350° for 20 minutes. Uncover, bake for 10-15 minutes longer or until set.

 

MALLOW-TOPPED SWEET POTATOES

6 c. hot mashed sweet potatoes, 1 c. milk, 6 Tbs. butter-softened, ½ c. packed brown sugar, 1 egg, 1 ½ tsp. cinnamon, 1 ½ tsp. vanilla, ¾ tsp. allspice, ½ tsp. salt, ¼ tsp. nutmeg, 18 large marshmallows DIRECTIONS: In large mixing bowl, beat the sweet potatoes, milk, brown sugar, egg, cinnamon, vanilla, allspice, salt and nutmeg until smooth. Transfer to a greased shallow 2 ½ qt. casserole. Bake uncovered at 325° for 40-45 minutes or until heated through. Top with marshmallows. Bake 5-10 minutes longer or until marshmallows just begin to puff and brown.

 

PUMPKIN PIE BARS

1 box yellow cake mix, ½ c. butter-melted, 4 eggs, 1 (30 oz.) can pumpkin, 1 c. sugar-divided, ½ c. brown sugar, 2/3 c. evaporated milk, 1 ½ tsp. cinnamon, ½ c. chopped nuts, ¼ c. butter-softened DIRECTIONS: Preheat oven to 350°. Grease and flour 9x13” baking pan. Remove 1 cup cake mix; reserve. In small bowl lightly beat 1 egg. In large bowl stir together remaining cake mix, melted butter and the beaten egg. Press into prepared pan. In large bowl, lightly beat remaining 3 eggs. Stir in pumpkin, ½ c. sugar, brown sugar, evaporated milk and cinnamon. Pour over cake mixture in pan. To the 1 c. reserved cake mix, add remaining ½ c. sugar, walnuts and softened butter. Mix until crumbly. Sprinkle over pumpkin mixture. Bake 50-60 minutes. Serve warm or cool.

 

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EVERYTHING PUMPKIN RECIPES - NOVEMBER 13, 2012                                                         

 

SPICED PUMPKIN DIP

A perfect appetizer to serve for any fall or winter gathering and so easy to make! The warmth of pumpkin pie spice and the citrus flavor from orange extract go great with pumpkin.”

8 oz. [kg. cream cheese-softened, 2 c. powdered sugar, 1 (15 oz.) can pumpkin puree, 1 Tbs. pumpkin pie spice, 1 tsp. orange extract, ½ tsp. ginger, gingersnap cookies DIRECTIONS: Blend cream cheese and powdered sugar until smooth; add pumpkin and remaining ingredients and mix well until thoroughly combined. Chill 30 minutes or until ready to serve. Serve with Gingersnap cookies.

 

OLD-FASHIONED PUMPKIN NUT LOAF

2 c. flour, 2 tsp. pumpkin pie spice, 2 tsp. baking powder, 1 tsp. salt, ½ tsp. baking soda, 2 large eggs, 1 can (15 oz.) pumpkin, ½ c. sugar, ½ c. brown sugar, ½ c. evaporated milk, 1 Tbs. oil, ¼ c. chopped nuts DIRECTIONS: Preheat oven to 350°. Grease 9x5” loaf pan. Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend eggs, pumpkin, sugars, evaporated milk and oil in large mixing bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts. Bake for 60-65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to  rack to cool completely.

 

PUMPKIN CRANBERRY COOKIES

1 c. sugar. ½ c. butter, 1 c. pumpkin, 1 egg, 1 tsp. vanilla, 2 ¼ c. flour, 2 tsp. baking powder, 1 tsp. baking soda, 1 tsp. cinnamon, ½ tsp. salt, 1 ½ c. dried cranberries, ¾ c. chopped walnuts, 1 Tbs. freshly grated orange peel GLAZE: 1 ½ c. powdered sugar, 1-2 Tbs. orange juice DIRECTIONS: Heat oven to 350°. Line cookie sheets with parchment paper or lightly grease; set aside. Combine sugar and butter; beat at medium speed until creamy. Add pumpkin, egg and vanilla; continue beating until well mixed. Combine flour, baking powder, baking soda, cinnamon and salt in medium bowl. Reduce speed to low; add flour mixture to sugar mixture. Beat until well mixed. Stir in cranberries, walnuts and orange peel. Drop dough by teaspoonfuls onto prepared cookie sheets. Bake for 11-13 minutes or until golden brown around edges. Cool 1 minute on cookie sheet; remove to wire rack to cool completely. Combine glaze ingredients. Drizzle glaze over cookies.

 

 SOUR CREAM PUMPKIN BUNDT CAKE

½ c. brown sugar, 1 tsp. cinnamon, ¼ tsp. allspice, 2 tsp. butter, 3 c. flour, 1 Tbs. cinnamon, 2 tsp. soda, 1 tsp. salt, 2 c. sugar, 1 c. butter-softened, 4 large eggs, 1 c. pumpkin, 1 c. sour cream, 2 tsp. vanilla DIRECTIONS: Preheat oven to 350°. Grease and flour 12-cup bundt pan. Prepare the streusel by combining brown sugar, cinnamon and allspice in small bowl. Cut in 2 tsp. butter until mixture is crumbly. Make the batter by combining the flour, cinnamon, baking soda and salt in medium bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract, then mix well. Gradually beat in flour mixture. To assemble: spoon half of batter into prepared pan. Sprinkle streusel over batter, not allowing streusel to touch sides of pan. Top with remaining batter. Make sure the batter layer touches the edge of the pan. Bake for 55 to 60 minutes or until checks done using toothpick test, Cool 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Make the glaze by mixing 1 ½ c. powdered sugar and 2-3 Tbs. orange juice or milk in small bowl and stir until smooth.

 

DOUBLE LAYER PUMPKIN PIE

1 prepared graham cracker pie crust, 4 oz. cream cheese-softened, 1 Tbs. evaporated milk-chilled, 1 Tbs. sugar, 1 ½ c. Cool Whip-thawed, 1 c. evaporated milk-chilled, 2 pkgs. (3.4 oz., each) vanilla instant pudding and pie filling mix, 1 can (15 oz.) pure pumpkin, 2 tsp. pumpkin pie spice, Cool Whip-optional DIRECTIONS: Combine cream cheese, 1 Tbs. evaporated milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust. Pour 1 c. evaporated milk into bowl. Add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin and pumpkin pie spice with wire whisk until well mixed. Spread over cream cheese layer. Refrigerate for 4 hours or until set. Garnish with whipped topping, if desired.

 

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

 

 

PATRIOTIC RECIPES-ELECTION DAY NOVEMBER 6, 2012                                                       

 

PATRIOTIC PASTA

¼ c. mayonnaise, ¼ c. sour cream, ¼ c. crumbled blue cheese, 1-1/2 tsp. milk, ½ tsp. salt, ½ tsp. white vinegar, ¼ tsp. garlic powder, ¼ tsp. pepper, ½ tsp. honey mustard, 1/8 tsp. cayenne pepper SALAD: 2 ½ c. uncooked medium tube pasta, 1 garlic clove-minced, ¾ tsp. minced fresh basil, 2 Tbs. olive oil or vegetable oil, 1 ½ c. cauliflowerets. 1 c. cherry tomatoes-halved, 3 green onions-chopped, ¼ c. chopped sweet red pepper, 4 oz. mozzarella cheese-cut into 1-inch strips, 2 Tbs. grated Parmesan cheese DIRECTIONS: In small bowl, combine the first 10 ingredients; set aside. Cook pasta according to package directions; rinse in cold water and drain. Place in large bowl. In a skillet, sauté garlic and basil in oil until garlic is tender. Pour over pasta. Add the vegetables, cheese and dressing; toss to coat. Refrigerate until serving.

 

LIBERTY SAUERKRAUT SALAD

1 can (14 oz.)  sauerkraut-rinsed and drained, 1 medium green pepper-diced, 1 c. diced celery, 1 medium-onion-diced, 2/3 to 1 c. sugar, ½ c. cider vinegar, 1 jar (2 oz.) diced pimientos-drained DIRECTIONS: In a 1 qt. serving bowl, combine all of the ingredients. Cover and refrigerate overnight. Serve with slotted spoon.

 

THE OBAMA FAMILY’S CHILI RECIPE

1 Tbs. olive oil, 6 slices thick bacon-roughly chopped, 1 large onion-chopped, 1 green pepper-chopped, several cloves garlic-chopped, 1 lb. ground beef or ground turkey, ½ tsp. ground cumin, ¼ tsp. dried oregano, ¼ tsp. turmeric, 4 fresh basil leaves-chopped, 1 Tbs. chili powder, 3 Tbs. red wine vinegar, 1 (14 oz.) can red kidney beans-drained, 7 Roma tomatoes-roughly chopped, shredded cheddar cheese for garnish, sour cream for garnish, Fritos for garnish DIRECTIONS: Heat oil over medium heat in 5 qt. Dutch oven. Cook bacon until crisp, remove with slotted spoon and drain on paper towels. Add onion, bell pepper and garlic to the remaining oil and fat and cook until soft, about 10 minutes. Add ground meat to pot and brown. Add spices and herbs, toss with meat and vegetables, then red wine vinegar and tomatoes. Simmer, stirring occasionally until the tomatoes break down, about 10 minutes. Add kidney beans and cook about 5 minutes more. Serve with white or brown rice, and top with cheese, sour cream and crumbled Fritos corn chips. Serves 4

 

ANN ROMNEY’S MEATLOAF CAKES

1 ½ lbs. ground beef, 4 slices bread crumbled into small pieces or ¾ c. dried bread crumbs, 1 large egg, ¼ c. chopped onion, ¼ c. lemon juice, 2 tsp. seasoned salt, FOR THE SACUE: ¼ c. ketchup, ¼ c. brown sugar, 1 tsp. dried mustard, ¼ tsp. ground cloves, ¼ tsp. ground allspice DIRECTIONS: For the meatloaf cakes: Heat oven to 350°. In large bowl, combine the beef, breadcrumbs, egg, onion, lemon juice and seasoned salt. Mix lightly but thoroughly and shape into six small loaves. Space evenly on a baking sheet and bake for 15 minutes; meanwhile, prepare the sauce. In small bowl, mix together the ketchup, brown sugar, mustard, cloves and allspice. When the meatloaf cakes have baked for 15 minutes, brush each loaf with sauce and return to oven. Continue to bake until the meatloaf cakes read 165° in the center when tested with instant read thermometer, about 20 more minutes. Yield: 6 small meatloaf cakes

 

STARS AND STRIPES TORTE

1 pkg. white cake mix, 1 ½ c. cold milk, 1 (3.3 oz.) pkg. instant white chocolate mix, ½ tsp. almond extract, 1 c. heavy whipping cream-whipped, 1- 2/3 c. raspberry pie filling, 1- 2/3 c. blueberry pie filling, fresh blueberries and raspberries-optional DIRECTIONS: Prepare and bake cake according to package directions, using 2 greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire rack to cool completely. In small mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in extract. Cover and refrigerate for 10 minutes. Fold in whipped cream. Split each cake into two horizontal layers. Place bottom layer on cake plate; spread with raspberry pie filling, top with second cake layer; spread with 1- 2/3 c. of pudding mixture. Top with third cake layer; spread with blueberry pie filling. Top with remaining cake layer and pudding mixture. Place blueberries around top edge of cake and form a star with blueberries and raspberries if desired.

 

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSO’S APPLIANCES

 

 

GOOD EATS THIS WEEK - OCTOBER 30, 2012

 

EASY CHICKEN PARMESAN BAKE

4 boneless chicken breast halves, 3 Tbs. melted butter, 1 c. plain dry bread crumbs, ½ tsp. garlic powder, ½ tsp. onion powder, ½ tsp. dried leaf basil, 1 tsp. dried parsley flakes, ½ c. fresh grated Parmesan cheese DIRECTIONS: lightly grease a shallow baking dish. Heat oven to 375°. Put chicken breasts between sheets of plastic wrap and pound lightly to thin and then flatten to an even thickness. Dip chicken pieces in melted butter; sprinkle both sides of chicken pieces with salt and pepper. Combine remaining ingredients in food processor and pulse a few times, until Parmesan cheese is broken into smaller pieces, but still has texture. Pour out onto a sheet of waxed paper or plate. Coat the chicken pieces with the bread crumb mixture and place in the prepared baking dish. Bake for 25 minutes or until chicken is thoroughly cook, turning once halfway through cooking time.

 

STRAWBERRY MOLD

2 (3 oz.) pkgs. Strawberry Jell-O, 1 c. boiling water, 2 (10 oz.) cartons frozen strawberries, 1 c. chopped pecans, 3 medium bananas-sliced, 1 c. crushed pineapple-drained, 1 . sour cream, 1 strawberry-sliced for garnish, 4 slices fresh pineapple for garnish DIRECTIONS: Dissolve the Jell-O with the boiling water. Add the remaining ingredients except the sour cream. Pour half of the mixture in a salad mold; let chill until firm. Cover with a layer of sour cream, then top with the remaining half of the mixture. Refrigerate until firm. Garnish with fresh strawberry and pineapple.

 

TUNA SALAD FOR SANDWICHES

6-7 oz. white tuna-drained, 1 rib celery-finely chopped, 1 hard-cooked egg-peeled and chopped, 3 Tbs. mayonnaise, 1 Tbs. finely chopped dill pickle, alt & pepper to taste, 1-2 Tbs. grated or finely chopped onion-optional DIRECTIONS: Combine all ingredients, adding salt and pepper to taste. If desired, add a little grated or finely chopped onion. Spread on lettuce-lined toasted bread or fill rolls and garnish with sliced tomato. Serves 3-4.

 

AUTUMN MAPLE CUTOUT COOKIES

¼ c. butter. 2 ¼ c. flour, ½ sp. baking powder, ½ tsp. cinnamon, ¼ tsp. baking soda, ¼ tsp. salt, 1/8 tsp. nutmeg, 6 Tbs. sugar, 1/2 c. maple syrup, 1 tsp. maple flavoring, 2 large egg whites-divided, 1/3 c. chopped walnuts, 2 Tbs. sugar, cooking spray DIRECTIONS: Melt butter in small saucepan over low heat. Cook until turns amber-colored about 5 minutes, stirring occasionally Transfer butter to small bowl, scraping pan to include milk solids. Cover and cool butter mixture in the refrigerator for 20 minutes or until soft and congealed, but not firm. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour and next 5 ingredients in a bowl, stirring with a whisk. Combined chilled butter mixture and sugar in large bowl; beat at medium speed until blended (about 3 minutes). Add syrup, flavoring and 1 egg white to butter mixture; beat at low speed 2 minutes until blended. Add flour mixture to butter mixture; beat on low speed until blended. Divide dough in half. Shape each portion into a ball; wrap in plastic wrap. Chill 1 hour or until firm. Preheat oven to 350°. Place walnuts and sugar in food processor and process until coarsely ground. Place remaining 1 egg white in another small bowl; stir wire whisk. Working with one portion of dough at a time (keep remaining dough chilled until use), roll dough to a 1/8-inch thickness on floured surface; cut with 2 ½-inch round or decorative cutter. Place cookies on baking sheet coated with cooking spray. Gently brush tops with egg white; sprinkle evenly with walnut mixture. Bake for 12 minutes or until pale brown. Remove cookies from pan; cool completely on wire racks. Repeat using remaining dough.

 

EASY GERMAN CHOCOLATE CAKE

1 German chocolate cake mix (without pudding), 1 container(15 oz.) coconut pecan frosting, 1 c. water, 1/3 c. oil, 3 eggs DIERCTIONS: Mix all together by hand, including frosting…do not use mixer. Grease Bundt pan and bake 45-50 minutes. Let set for 10 minutes and invert onto serving plate.

 

PROGRAM SPONSORS:  MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

 

 

HALLOWEEN RECIPES - OCTOBER 23, 2012   

 

CANDY-COATED CARAMEL APPLES

¼ c. gummy worms, ¼ c. Halloween sprinkles, 1 (1.4 oz.) chocolate and toffee bar-crushed, 1 (1.5 oz.) bag Reese’s pieces, ¼ c.  candy corn, ¼ c. small cinnamon candies, 8 small apples, 1 (14 oz.) bag soft caramel candies-each unwrapped, ¼ c. heavy cream DIRECTIONS: Line a baking sheet with parchment paper. Place candy (except caramels) in separate small bowls. Insert a craft stick into stem end of each apple. Place caramels and cream in a heavy saucepan and heat on medium-low, stirring until caramels have melted and mixture is smooth. Remove from heat. Hold an apple by its stick over pot and spoon caramel over apple to coat, allowing excess to drip back into pot (if caramel gets too stiff, reheat for a minute or 2 to loosen). Press candy into caramel on apple and place apple, stick side up, on prepared baking sheet. Repeat with remaining apples and candy. Let apples stand until caramel has cooled about 10 minutes.

 

BEEFY EYEBALL TARTS

½ c. butter-softened, 3 oz. cream cheese-softened, 2-3 Tbs. milk, 1 ½ c. flour, 1/8 tsp. salt, 24 cooked frozen meatballs-thawed, 1/3 c. processed cheese spread, ¼ c. shredded Cheddar cheese, 24 small slices mozzarella cheese, sliced pitted ripe or green olives DIRECTIONS: Preheat oven to 425°. For cream cheese pastry, combine butter and cream cheese until well mixed and beat in milk. Add flour and salt, mix well and shape into a ball. Chill at least 2 hours. Using about 1 tablespoon of dough, form into a small ball and press into miniature muffin cups to line the bottom and sides. Bake @ 425° 4-6 minutes until light golden brown. Cool. Makes about 24. Combine cheese spread and cheddar cheese in a small bowl. Spoon a small amount of this mixture in the baked tart shells. Top each with a thawed meatball. Bake @ 350° 15 minutes until heated through. Top each meatball with a piece of mozzarella cheese and place a ripe olive slice on the sour cream to create the eye. The cheese will melt and help hold the olive on the tarts. Makes 24.

 

SPIDER’S NEST DIP

2 (8 oz.) pkgs. Cream cheese, 1 pkg. taco seasoning mix, 1 ½ c. sour cream, 1 (16 oz.) can black refried beans, 1 (12 oz.) pkg. shredded Mexican cheese, ½ c. fresh chunky salsa (from your grocer’s deli section), 1 (2.25 oz.) can chopped black olives, 1 c. guacamole, 1 (15oz.) can whole black beans-drained and rinsed, 4-6 bags blue tortilla chips DIRECTIONS: In small bowl, mix cream cheese and ½ packet of taco seasoning with 1 c. sour cream. Set mixture aside. Spread a thin layer of refried beans in the bottom of a microwaveable dish. Add a layer of shredded cheese. Heat dish in microwave 1 minute until cheese is slightly melted. Drain the salsa and layer it over the cheese. Drain the olives and layer over the salsa. Add a layer of the sour cream mixture. Add a layer of guacamole. To decorate the top, spoon a medium sized dollop of sour cream in the center. This is the spider’s nest. Spoon the rest of the sour cream into an air-tight bag. Cut a very small piece out of the bottom corners of the bag and starting  at the outer edge of the dip, pipe a thin circle around the perimeter. Create another circle half way between the perimeter circle and the center dollop, creating 3 circles. Using a knife blade, toothpick or skewer, drag a thin line of the sour cream from the “nest” outward toward the edge of the dish. Continue making lines all around the “nest” to complete the spider web design. Position whole black beans onto the sour cream “web.” Embellish with plastic decorative spiders. Serve with a bowl of blue tortilla chips and watch your guests scurry to get a bite!

 

HALLOWEEN PUMPKIN BROWNIES

1 pkg. brownie mix, 1 can prepared frosting, orange paste food color, candy corn DIRECTIONS: Prepare brownie mix according to directions; spread into a 12” pizza pan; bake for 30-35 minutes at temperature recommended. Cool completely. Add orange paste to frosting. Frost the brownie. Make a jack-o-lantern face with candy corn and M&M pieces.

 

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

 

 

OCTOBERFEST RECIPES - OCTOBER 16, 2012

 

APPLE KUCHEN

DOUGH: 1-1/2 c. flour, ¾ c. sugar, 2 tsp. baking powder, ½ tsp. salt, 1/3 c. soft shortening, ½ c. milk, 1 unbeaten egg, 1 tsp. vanilla APPLE TOPPING: 4 medium apples, 2 Tbs. soft butter, ½ c. brown sugar, 1 tsp. cinnamon, 2 Tbs. flour DIRECTIONS: Place all of the dough ingredients in a large bowl and beat until well blended. (low speed for about a minute then 2 minutes on medium). Turn dough into a 9x13” baking pan. Peel and core the apples, then slice into ¼ inch slivers. Sprinkle apple slivers on the dough. Combine the other topping ingredients until you have a crumb mixture. Sprinkle over the apples and bake in a 375° oven for 34-45 minutes until golden brown. Serve with whipped cream or ice cream.

 

LIVERWURST DELUXE

4 onion rolls-split, 4 tsp. prepared mustard, 1/3 to ½ lb. liverwurst, cut into ¼-inch slices, ½ lb. cooked turkey breast-sliced, 8 bacon strips-cooked and drained, 2 slices onion-separated into rings, dill pickle slices, 4 slices cheddar cheese DIRECTIONS: Spread rolls with mustard. On bottom of rolls, layer liverwurst, turkey, bacon, onion, pickles and cheese; replace tops. Yield: 4 servings

 

GERMAN COLESLAW

1 medium cabbage-finely shredded, 3-4 green onions-sliced, ¾ c. sugar, ¾ c. vinegar, 1 ½  tsp. celery seed, 1 ½  tsp. salt, ¾ c. canola oil DIRECTIONS: In a large bowl, combine cabbage and onions. In a saucepan combine the sugar, vinegar, celery seed and salt. Bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.

 

GERMAN OKTOBERFEST PIZZA

1 tube (13.8 oz.) refrigerated pizza crust, 1 lb. smoked kielbasa or Polish sausage-cut into ¼” slices, 2 tsp. butter, 2 c. leftover or refrigerated mashed potatoes, 1 c. sauerkraut-rinsed and well drained, 1 c. shredded cheddar cheese, 1 tsp. caraway seeds DIRECTIONS: Unroll dough into a greased jelly roll baking pan (15x10”); flatten dough and build up edges slightly. Bake @ 425° for 8-10 minutes or until lightly brown. Meanwhile in large skillet, sauté kielbasa in butter until browned. Spread mashed potatoes over crust. Layer with sauerkraut, kielbasa, cheese and caraway seeds. Bake for 10-15 minutes or until golden brown.

 

GERMAN CHOCOLATE SAUERKRAUT CAKE

¾ c. butter-softened, 1 ½ c. sugar, 3 eggs, 1 tsp. vanilla, 2 c. flour, ¾ c. baking cocoa, 1 tsp. baking soda, 1 tsp. baking powder, ¼ tsp. salt, 1 c. water, 1 c. sauerkraut-rinsed-drained-squeezed dry and finely chopped, 2/3 c. flaked coconut, ½ c. finely chopped pecans FILLING/FROSTING: 2 c. semi-sweet chocolate chips-melted, 2/3 c. mayonnaise, 2/3 c. flaked coconut-divided, 2/3 c. chopped pecans-divided DIRECTIONS: In a bowl, cream butter and sugar. Add the eggs-one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to the creamed mixture alternately with water. Fold in sauerkraut, coconut and pecans. Pour into three greased and floured 9-inch round baking pans. Bake @ 350° for 20-24 minutes or until checks done with toothpick. Cool for 10 minutes before removing from pans to wire racks; cool completely. In a bowl, combine melted chocolate and mayonnaise. Set aside 1 ¼ c. for frosting.  To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers. Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator.

 

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCE

 

 

AMAZING APPLE RECIPES - OCTOBER 9, 2012

 

CROCKPOT APPLE BUTTER

4 quarts peeled tart apples-finely chopped or thinly sliced, 1-1/2 c. sugar, ¾ c. brown sugar, 2-3/4 tsp. cinnamon, ¼ tsp. cloves DIRECTIONS: Place apples in crockpot. Combine remaining ingredients and pour over apples. Cover and cook on HIGH for three hours. Stir with large spoon every hour. Reduce heat to low and cook 10-12 hours until mixture becomes thick and dark in color stirring occasionally with wire whisk. Freeze or refrigerate.  Can also be canned in sterilized jars.

 

APPLE SPICE MUFFINS

1 c. butter-softened, 2 c. sugar, 2 eggs, 2 tsp. baking soda, 1 tsp. vanilla, 1 (16 oz. can applesauce) or use your homemade apple sauce, 4 c. flour, 1 tsp. allspice, ½ tsp. ground cloves DIRECTIONS: Cream butter and sugar together with mixer. Add eggs, beating well. Add soda and vanilla to applesauce. Stir. Combine flour and spices. Add to creamed mixture alternating with applesauce mixture. Spoon batter into cupcake liners -2/3 full. Bake @ 350 degrees for 12 to 15 minutes. Yield: 2-1/2 dozen muffins.

 

CRUSTLESS SAUSAGE APPLE QUICHE

½ lb. pork sausage, 1-1/2 c. apples-finely chopped, ½ tsp. cinnamon, ½ tsp. nutmeg, 1 c. shredded sharp Cheddar cheese, 4 eggs-beaten, 1 c. half & half, ½ c. Bisquick DIRECTIONS: Cook sausage until browned, stirring to crumble, drain well. Set aside. Combine apples, cinnamon, nutmeg, cheese and sausage in a mixing bowl; spoon into a 9 inch quiche dish or deep dish pie plate. Combine eggs, half and half and Bisquick. Mix well; pour over apple mixture. Bake @ 375° for 40 minutes or until set.

 

APPLE CHEESECAKE

CRUST: 1-1/2 c. graham cracker or gingersnap crumbs, ½ c. sugar, 1/3 c. melted butter TOPPING: 1/2 c. sugar, ½ c. lemon juice, 1 Tbs. flour, ½ tsp. cinnamon, dash of ground nutmeg, 6 Granny Smith apples-peeled-cored & thinly sliced, ½ c. chopped pecans FILLING: 3 (8 oz.) pkgs. cream cheese-softened, 3 eggs, ¾ c. sugar, 1-1/2 tsp. vanilla DIRECTIONS: Combine crust ingredients and press into a 9-inch springform pan and refrigerate. For TOPPING mix sugar, lemon juice, flour, cinnamon and nutmeg in a Dutch Oven; add apples. Bring to a boil; cover and simmer 15 minutes or until apples are tender, gently stirring. Remove from heat and carefully fold in pecans. Cool to room temperature. Set aside 3 tablespoons; refrigerate the rest. For FILLING, mix cream cheese, sugar and vanilla. Add eggs one at a time and mix well after each one. Add the 3 tablespoons of topping to the filling. Pour into the chilled springform pan. Bake @ 350° for 50 minutes. Turn off oven and leave door ajar for 1 hour. Chill at least 4 hours or overnight. Before serving, top with the remaining apple topping.

 

APPLE CRUMBLE PIE

1 (9-inch) deep dish pie crust, 5 c. apples-peeled-cored and thinly sliced, ½  c. white sugar, ¾ tsp. cinnamon, 1/3 c. sugar, ¾ c. flour, 6 Tbs. butter DIRECTIONS: Preheat oven to 400°. Arrange apple slices in unbaked pie shell. Mix ½ c. sugar and cinnamon; sprinkle over apples. Mix 1/3 c. sugar with flour; cut in butter until crumbly. Spoon mixture over apples. Bake In preheated oven for 35-40 minutes, or until apples are soft and top is lightly browned.

 

CARAMEL APPLE CRISP

½ c. caramel topping, ½ tsp. cinnamon, 6 large baking apples-peeled and cut into ½” slices, 2/3 c. flour, ½ c. brown sugar, ½ c. cold butter-diced, 2/3 c. quick cooking oats DIRECTIONS: Preheat oven to 375°. Stir the caramel topping and cinnamon together in a bowl. Toss in the apples mixing until evenly coated. Spread apple mixture into an 8-inch square baking dish. Mix flour and brown sugar into the same bowl used to mix the apples. Cut in the butter until it resembles coarse crumbs. Stir in the oats, then crumble over the apples. Bake in the preheated oven until the apples are tender and the topping is golden brown, 45 to 50 minutes.

 

 

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

 

 

CELEBRATING CRANBERRIES-2012                                                  FROM WJMC’S RADIO SHOW

OCTOBER 2, 2012                                                         “IN THE KITCHEN WITH SALLY & ANN”

 

CREAMY CRANBERRY COFFEE CAKE

2 c. flour, 1 c. sugar, 1-1/2 tsp. baking powder, ½ tsp. baking soda, 1 egg, ¾ c. orange juice, ¼ c. butter-melted, 1 tsp. vanilla, 2 coarsely chopped fresh or frozen cranberries, 1 Tbs. grated orange peel CREAM CHEESE LAYER: 1 pkg. (8 oz.) cream cheese softened, 1/3 c. sugar, 1 egg, 1 tsp. vanilla extract TOPPING: ¾ c. flour, ½ c. sugar, ½ c. cold butter DIRECTIONS: In large bowl, combine the first four ingredients. Combine the egg, orange juice, butter and vanilla; stir into dry ingredients until well combined. Fold in the cranberries and orange peel. Pour into a greased 9-in. springform pan. In small mixing bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; mix well. Spread over batter. Combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Sprinkle over top. Place pan on baking sheet. Bake at 350° for 70-75 minutes or until golden brown. Cool on a wire rack for 15 minutes before removing sides of pan.

 

CRANBERRY MUFFINS

1-3/4 c. flour, ½ c. sugar, 2 tsp. baking powder, ½ tsp. salt, 1 egg-beaten, ¾ c. mil, 1/3 c. cooking oil, 1 c. fresh or frozen cranberries-coarsely chopped DIRECTIONS: Preheat oven to 400°. In large mixing bowl, stir together the flour, sugar, baking powder and salt. Make a well in the center. Combine egg, milk and oil. Add egg mixture all at once to flour mixture. Add cranberries and stir just till moistened; batter should be lumpy. Grease muffin cups or use paper bake cups; fill 2/3 full. Bake for 20-25 minutes or until golden. Remove from pans; serve warm.

 

SLOW COOKER CRANBERRY TURKEY BREAST

1 (16 oz.) can cranberry sauce, 1 (1 oz.) pkg. dry onion soup mix, ½ c. orange juice 1 (3 lb.) boneless turkey breast DIRECTIONS: Place the cranberry sauce in a bowl and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined. Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low and cook until the turkey breast is very tender, about 7 hours.

 

CRANBERRY PEAR SALAD

9 c. torn red leaf lettuce, 1 medium pear-chopped, 1 small red onion-halved and sliced, ½ c. crumbled blue cheese, 1/3 c. dried cranberries, 1/3 c. chopped walnuts-toasted, DRESSING: ½ c. canola oil, ¼ c. sugar, ¼ c. red wine vinegar, ½ tsp. poppy seeds, 1/8 tsp. Worcestershire sauce DIRECTIONS: In large serving bowl, combine the first six ingredients. In a jar with tight-fitting lid, combine dressing ingredients; shake well. Just before serving, shake dressing and pour over salad; toss to coat.

 

CRANBERRY BARS

1 (12 oz.) pkg. whole cranberries, 1 c. white sugar, ¾ v. water, 1 pkg. yellow cake mix, ¾ c. butter-melted, 1 c. rolled oats, 2 eggs, ¾ c. brown sugar, 1 tsp. ginger, 1 tsp. cinnamon DIRECTIONS: In saucepan over medium heat, combine the cranberries, white sugar and water. Cook, stirring occasionally until all of the cranberries have popped and the mixture is thick, about 15 minutes. Remove from heat and set aside to cool. Preheat the oven to 350°. In a large bowl, mix together the cake mix, melted butter and eggs. Stir in the oats, brown sugar, ginger and cinnamon. Set aside about 1-1/2 cup of the mixture and spread the rest into the bottom of 9x13” baking dish. Pack down to form a solid crust, getting it as even as possible Spread the cooled cranberry mixture over crust. Pinch off pieces of the remaining mixture and place evenly over the cranberry layer. Bake for 35-40 minutes until the top is lightly browned.

 

EASY CRANBERRY RELISH

1 (12 oz.) pkg. fresh or frozen cranberries, 2-1/2 c. sugar, 1-2/3 c. ginger ale, 1/3 c. lemon juice, 1 (3 oz.) pkg. raspberry Jell-O DIRECTIONS: In saucepan combine first 4 ingredients. Cook over medium heat until berries pop, about 15 minutes. Remove from heat; stir in Jell-O. Pour into serving bowl. Chill overnight.

 

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCE

 

 

END OF SUMMER RECIPES - SEPTEMBER 25, 2012     

HERBED TOMATOES AND GREEN BEANS

3 green onions, coarsely chopped, 2 tsp. minced garlic, olive oil, ½ lb. fresh green beans, ½ c. beef broth, 5 Roma tomatoes-chopped, 2 tsp. dried parsley flakes, 2 tsp. oregano, salt and pepper to taste DIRECTIONS: Sauté onions and garlic in olive oil until tender. Add beans and broth. Bring to a boil; reduce heat and simmer with lid on for about 30 minutes. Stir in the tomatoes and seasonings and simmer an additional 5 minutes.

BUTTERNUT SQUASH CASSEROLE

1/3 c. butte, ¾ c. sugar, 2 eggs, 1 can evaporated milk, 1 tsp. vanilla, 2 c. butternut squash-cooked and mashed TOPPING: ½ c. rice krispies cereal, ¼ c. brown sugar, ¼ c. pecans-chopped, 2 Tbs. butter DIRECTIONS: In a mixing bowl, cream butter and sugar. Beat in eggs, milk, and vanilla. Stir in squash. Pour into greased 11x7” baking dish. Bake uncovered at 350° for 45 minutes or until almost set. Combine topping ingredients; sprinkle over casserole. Return to oven for 5-10 minutes or until bubbly.

CREAMY CABBAGE SOUP

10 c. (2 lb. head) coarsely chopped cabbage, 2 c. cooked-cubed ham, 1-1/2 c. (2 medium) shredded carrots, 1 c. chopped celery, ¼ c. chopped onion, ¼ c. butter, 5 c. water, 2 tsp. chicken bouillon ½ tsp. celery salt, 5-1/3 oz. can evaporated milk, 1/3 c. flour, ¾ c. water DIRECTIONS: In Dutch oven, combine all ingredients except evaporated milk, flour and ¾ c. water. Cook over high heat until mixture comes to a boil (10-12 minutes); reduce heat to low. Continue cooking until vegetables are crisply tender (30-45 min.). Stir in evaporated milk. In small bowl, stir together flour and ¾ c. water until smooth; slowly add to soup. Continue cooking, stirring occasionally until mixture comes to a boil (10-15 min.) Boil 1 minute. Season to taste.  Makes 10 (1 c.) servings.

HAM, APPLES AND SWEET POTATO CASSEROLE

1 ham center slice (4 individual servings), 3 medium sweet potatoes-sliced ¼” thick, 2 Tbs. sugar, 4 apples-quartered, ¾ c. hot water DIRECTIONS: Brown the ham slightly on both sides and place in baking dish. Spread apples and sliced sweet potatoes over ham and sprinkle with sugar. Add hot water. Cover and bake until tender, about 1 hour in 350° oven. Baste occasionally while cooking. Remove cover last 15 minutes to brown.

APPLE WALNUT SQUARES

½ c. butter,1 c. sugar, 1 egg, 1 c. flour, ½ tsp. baking powder, ½ tsp. baking soda, ½ tsp. cinnamon, 1 medium tart apple-peeled & chopped, ¾ c. chopped walnuts DIRECTIONS: In mixing bowl, cream butter and sugar. Add the egg. Combine flour, baking powder, soda and cinnamon; gradually add to the creamed mixture, beating until just combined. Stir in apples and walnuts. Pour into greased 8” square pan. Bake @ 350° for 35-40 minutes or until checks done. Cool on wire rack.

OATMEAL CAKE

1 c. quick-cooking oats, 1 stick butter, 1-1/4 c. boiling water, 1 c. sugar, 1 c. brown sugar, 1-1/3 c. flour, ½ tsp. salt, 1 tsp.-each: baking soda, cinnamon, baking powder, ½ tsp. nutmeg, 2 eggs DIRECTIONS: Combine oats, butter and boiling water; set aside. Sift together all dry ingredients. Add eggs and oat mixture. Pour batter into greased 8” square pan. Bake @ 350° for 30 minutes. Have topping ready when cake is done. TOPPING: Put in saucepan and boil until melted, but not too thick: 2 Tbs. butter, ½ c. brown sugar, 1 tsp. vanilla, ¼ c. milk, 1 c. –each: chopped nuts & coconut. Spread on warm cake and return to oven for about 5 minutes to brown.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

MEMORABLE RECIPES SEPTEMBER 2012                             FROM WJMC’S RADIO SHOW

SEPTEMBER 18, 2012                                                         “IN THE KITCHEN WITH SALLY & ANN”

BACON TOMATO PIE

1 pie crust, 3 medium tomatoes-peeled-sliced thick, ½ tsp. salt, ½ tsp. pepper, ½ tsp. basil-dried, ¼ c. onion-chopped, 4 slices bacon-cut-up-cooked, ½ c. mayonnaise, 2 c. cheddar cheese-shredded DIRECTIONS: Bake pie shell for 5 minutes @ 425°/ “Fork” crust to keep it from rising up. Reduce heat to 400°. Fry bacon and add onion. Cook until tender. Drain; set aside. Place tomatoes in browned pie shell. Combine salt, pepper and basil flakes. Sprinkle over tomatoes. Place bacon and onions over tomatoes. Mix mayonnaise and cheddar cheese. Spread and seal over pie. Bake for 35 minutes until cheese melt and is golden brown. Cool before cutting.

COTTAGE CHEESE CUCUMBER MOLD

1 (6 oz.) pkg. lemon or lime Jell-O, 1 c. boiling water, 1 Tbs. vinegar, 1 medium cucumber, 1 small container cottage cheese, 1 c. Miracle Whip, 1 c. chopped walnuts DIRECTIONS: Dissolve Jell-O in boiling water. Add vinegar. Combine cucumber, cottage cheese, Miracle Whip and nuts; then add to Jell-O mixture. Lightly oil a 9x9-inch cake pan and add Jell-O salad mixture. Chill for several hours. Serve.

AUTUMN PORK CHOPS

1 Tbs. vegetable oil, 4 bone-in pork chops-1/2’ thick, 1 can cream of celery soup, ½ c. apple juice or water, 2 Tbs. spicy brown mustard, 1 Tbs. honey, generous dash of black pepper, ½ of a 12 oz. pkg. medium egg noodles (about 4 cups), cooked and drained DIRECTIONS: Heat the oil in a 10-inch skillet over medium high heat. Add the pork and cook until browned on both sides. Stir the soup, apple juice, mustard honey and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through. Serve the pork mixture with the noodles.

APPLE BAKED BEAN CASSEROLE

5 strips bacon, 1 c. onion-diced, 2 cans Boston-style baked beans, 1 c. Granny Smith apple-diced, 1 Tbs. prepared mustard, ¼ c. brown sugar, 1 tsp. salt DIRECTIONS: Preheat oven to 350°. Coat a 2-quart baking dish with nonstick cooking spray. In large bowl, combine all the ingredients except bacon and mix well. Pour into covered baking dish and lay raw strips of bacon on tp. Bake for approximately 45 minutes or until thick and bubbly. Uncover and bake for 5 more minutes.

LEMON PECAN SLICES

CRUST: 1 c. flour, 1 stick margarine DIRCTIONS: Combine flour and margarine and blend to a smooth paste. Spread in a 9x13” baking dish. Bake in325° oven for 12 minutes. BAR LAYER: 2 eggs- beaten, 1-1/2 c. brown sugar, ½ c. shredded coconut, 1 c. chopped pecans, 2 Tbs. flour, ½ tsp. baking powder, ½ tsp. salt, 1 tsp. vanilla DIRECTIONS: Combine and spread over frost layer. Return to 325° oven for 20 minutes. When cool, spread with 1-2/2 c. powdered sugar that has been blended with juice of 1-1/2 lemons. Cut into squares or bars.

PROGRAM SPONSORS: KITCHEN & FLOOR DÉCOR, MAIN STREET MARKET, AMUNDSON’S APPLIANCES

GARDEN HARVEST RECIPES 2012 WEEK II                                           FROM WJMC’S RADIO SHOW

SEPTEMBER 11, 2012                                                   “IN THE KITCHEN WITH SALLY & ANN”

STUFFED PEPPERS (TO FREEZE)

1 lb. hamburger, 1 clove garlic-crushed, 1 tsp. salt, 2 cans tomato soup, 8 green peppers, 1 c. chopped onions, 2 tsp. chili powder, ½ tsp. pepper, ½ lb. sharp cheddar cheese-cut-up, 1 ½ c. cooked rice DIRECTIONS: Cook beef, onion, garlic until meat is brown. Add seasonings and soup, simmer covered 10 minutes. Add cheese, cooking until cheese melts. Stir in rice. Cool. Cut peppers in half lengthwise and take out seeds. Cook in boiling salted water about 3 minutes. Drain and cool. Place peppers on baking sheet. Stuff with meat-rice mixture. Place in freezer until frozen. Remove, wrap, seal and return to freezer. TO SERVE: Remove wrapping and partially thaw at room temperature. Place in shallow pan, cover with foil. Bake @ 400° for 30-45 minutes.

NORTH CAROLINA SLAW

4 c. cabbage-chopped fine, 3 Tbs. sugar, 1/3 c. Heinz catsup, 2 Tbs. white vinegar, 1 tsp. salt, ¼ tsp. pepper to taste, dash Cayenne DIRECTIONS: Chop cabbage. Mix other ingredients until dissolved. Add to cabbage; mix well. Cover and refrigerate. Keeps practically forever.

AUNT SADIE’S POTATO SALAD

1 head cabbage-shredded, 10 potatoes-boiled in jackets then peel & slice, salt & pepper, celery seed, 1 large onion-sliced in rings, 3 green peppers-sliced in rings, 3 hard- boiled eggs-sliced, 1 qt. jar mayonnaise, paprika DIRECTIONS: In large glass bowl  or glass 9x13” glass dish. Begin with layer of shredded cabbage in bowl. Add layer of sliced potatoes, Sprinkle with salt, pepper and celery seed. Add onion and pepper rings. Add sliced eggs; spread mayonnaise over all. Be sure to use enough to cover entire mixture. Then repeat layers as needed, ending with mayonnaise and eggs. Will serve 10. Must be refrigerated at least 24 hours prior to serving.

RED POTATOES AND ONION

1 lb. red potatoes, 1 sweet onion-sliced thinly, 1 bunch scallions or green onion-chopped, black pepper and salt to season DIRECTIONS: Boil potatoes until just tender with the skins on. This can be done the night before or anytime beforehand. Cool and refrigerate. When ready to cook, chop the potatoes into cubes. Add them to large nonstick skillet with the onions. Stir to combine everything and add a small amount of water to the pan. Season with lots of pepper and some salt. Cook until the onions are softened and everything is browned. May also add a little olive oil as they cook.

CHOCOLATE SWIRL ZUCCHINI SHEET CAKE

3 c. flour, ½ c. cocoa powder, 2 tsp. baking soda, 1 tsp. salt, 3 c. sugar, ½ c. canola oil, 3 eggs, 3 c. grated zucchini, 1 tsp. vanilla, 1 c. buttermilk, SWIRL  INGREDIENTS: 1 (8 oz.) pkg. cream cheese-softened, ¼ c. sugar, 1 egg; ½ c. milk chocolate chips, ½ c. semisweet chocolate chips DIRECTIONS: Preheat oven to 350°. Spray 9x13” baking pan with nonstick cooking spray. Mix together flour, cocoa powder, baking soda and salt. In mixing bowl, beat together 3 c. sugar with canola oil with a mixer on low speed until mixture is smooth; add 3 eggs one at a time and beat to combine. Beat in zucchini and vanilla until combined. Beat the flour mixture into the sugar mixture, a little at a time alternating with ¼ c. buttermilk after each flour mixture. Mix batter for 1 minute on medium-high speed; pour the batter into prepared baking pan. In another bowl, mix together the cream cheese and ¼ c. sugar until combined; then mix in 1 egg until the cream cheese mixture is smooth. Spoon dollops of cream cheese mixture over the cake batter; then swirl through the batter with a knife to make marbled effect. Sprinkle chips over the cake. Bake until checks done, about 25-30 minutes.

PROGRAM SPONSOERS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

END OF SUMER RECIPES - SEPTEMBER 4, 2012                                 

TOMATO SALAD

3 tomatoes-diced, 1 small red onion-chopped, 1 cucumber-sliced, 1 green pepper-chopped, 2 Tbs. chopped fresh basil, 2 Tbs. chopped parsley, 2 Tbs. crushed garlic, salt and pepper to taste, 1 Tbs. white wine vinegar. DIRECTIONS: In large bowl, combine the tomato, onion, cucumber, bell pepper, basil, parsley, garlic and vinegar. Toss; salt and pepper to taste.

RAINBOW FRUIT SALAD

½ c. honey, 1/3 c. orange juice, 2 Tbs. lemon juice, ¼ tsp. ground ginger,  1/8 tsp. ground nutmeg, 5 c. cubed cantaloupe, 1 c. fresh blueberries, 2 large bananas-sliced, 2 medium nectarines-peeled and sliced, 2 c. sliced fresh strawberries, 2 c. halved seedless grapes DIRECTIONS: In small bowl, combine the first 5 ingredients; mix well. In large bowl, combine the fruit. Add dressing; toss to coat. Serve immediately.

STUFFED PEPPERS

6 large bell peppers, 1/3 c. vegetable oil, 2 c. chopped onion, 6 Tbs. chopped fresh parsley, 3 cloves garlic-chopped, 2/3 c. cooked white rice-cooled, 1 Tbs. paprika, 1-½ tsp. salt, 1 tsp. pepper, ½ tsp. allspice, 2-½ c. canned tomato sauce-divided, 1-1/4 lbs. lean ground beef, 1 large egg, 4 Tbs. tomato paste DIRECTIONS: Cut off top ½ inch of peppers and reserve. Scoop seeds from cavities. Discard stems and chop pepper tops. Cut a thin slice off the bottom of each pepper to make it stand upright. Heat oil in large skillet over medium-high heat. Add onions, parsley, garlic and chopped pepper pieces. Saute until onions are soft about 8 minutes. Transfer to large bowl. Mix in rice, paprika, salt, pepper and allspice. Cool 10 minutes. Mix in ½ cup tomato sauce, then beef and egg. Fill pepper cavities with beef mixture. Stand filled peppers in single layer in heavy large pot. Mix remaining 2 cups tomato sauce with tomato paste, spoon around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper. Cover. Cook until tender and filling is cooked through and firm, about 20 minutes. (Can be made 1 day ahead.)Cool, cover and chill. Re-warm covered over low heat.)

CHEESY ZUCCHINI SAUTE

½ c. chopped onion, ¼ c. butter, 3 c. coarsely shredded zucchini, 2 tsp. minced fresh basil or ½ tsp. dried basil, ½ tsp. salt, 1/8 tsp. garlic powder, 1 c. shredded cheddar cheese, 1 c. diced fresh tomato, 2 Tbs. sliced ripe olives, DIRECTIONS: In large skillet, sauté onion in butter until crisp tender. Stir in zucchini, basil, salt & garlic powder. Cook and stir for 4-5 minutes or until the zucchini is crisp-tender. Sprinkle with the cheese, tomatoes and olives. Cover and cook for 4-5 minutes or until cheese is melted.

PB & J ICE CREAM SANDWICHES

1 (18 oz.) roll refrigerated peanut butter cookie dough, ¼ c. flour, 6 Tbs. preserves-such as raspberry, cherry or strawberry), 1 pint vanilla ice cream DIRECTIONS: Preheat oven to 350°. Knead flour into cookie dough. On a lightly floured surface, roll dough into a 9x13” rectangle. Cut into 1 ½” squares. Transfer to ungreased cookie sheets. Bake for 8-10 minutes or until edges are firm and tops are browned. Cool on cookie sheets 1 minute. Remove and cool completely on wire rack. Place 1 tsp. jam or preserves on flat side of cookie. Place a small scoop of ice cream (about 1 ½ Tbs.) on jam. Top with another cookie, flat side down and press lightly. Repeat with remaining cookies, jam and ice cream (there will be extra cookies). Wrap and freeze 4-48 hours. Makes 16 sandwiches and 22 extra cookies.

PROGRAM SPONSORS: KITCHEN AND FLOOR DÉCOR, MAIN STREET MARKET, AMUNDSON’S APPLIANCES, RICE LAKE FARMER’S MARKET

LABOR DAY WEEKEND -  AUGUST 28, 2012

SUMMER LAYERED SALAD

1 lb. bag salad mix (lettuce with carrots), ½  small bag of your favorite dark greens (romaine, spinach, etc.), 2 c. raw cauliflower broken into bite size pieces, 1 (16 oz.) pkg. frozen peas-thawed, ½ red onion diced-not too finely, ½ pkg. bacon fried crispy and crumbled. 2 c. mayonnaise, 3 Tbs. sugar, 1/3 c. parmesan cheese DIRECTIONS: Mix both salads greens together and place in deep glass bowl. Then layer cauliflower, peas, onions, and  bacon in order. Mix together mayo and sugar until well blended. Place on top of salad. Then sprinkle with parmesan cheese. Place plastic wrap tightly over bowl and refrigerate overnight, at least 12 hours. Great for potlucks.

ASIAN SLAW

12 cups packaged coleslaw blend (about 2 large 16 oz. pkgs.), 1 can mandarin oranges-drained, ½ c. Catalina dressing, ¼ c. Miracle Whip dressing. 2 Tbs. soy sauce, 1/3 c. Honey Roast Peanuts DIRECTIONS: Toss coleslaw blend and oranges in large bowl. Mix dressing and soy sauce in small bowl. Pour dressing mixture over coleslaw mixture; toss gently until well coated. Cover and refrigerate overnight. Sprinkle with peanuts just before serving.

GRILLED VEGETABLES

¼ c. vinegar, 3 Tbs. lemon juice, 1 envelope Good Seasons Italian Salad Dressing Mix, ½ c. water, 2 lbs. assorted cut-up vegetable such as zucchini, red pepper, yellow pepper, green peppers, new potatoes, summer squash. DIRECTIONS: Mix vinegar, lemon juice, salad dressing mix and water in cruet or small bowl as directed on package. Reserve ¼ c. of the dressing; refrigerate. Pour remaining dressing over vegetables; cover. Refrigerate 1 hour to marinate. Drain; discard dressing. Grill vegetables on greased grill over medium-hot coals 8-10 minutes or until tender, turning and brushing occasionally with reserved 1/4 c. dressing. TIP: Use your broiler: Place drained marinated vegetables on rack of broiler pan 4 inches from heat. Broil 8-10 minutes or until tender, turning and brushing occasionally with reserved ¼ cup dressing.

HONEY GRILLED CHICKEN

2 Tbs. butter, 1 clove garlic-chopped, 1/3  c. honey, 1 Tbs. lemon juice, 4 skinless-boneless chicken breast halves DIRECTIONS: Preheat a grill for medium heat. Melt butter in a skillet over medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Whisk in honey and lemon juice. Reserve half for basting and brush the other half onto the chicken breasts. Lightly til the grill grate, and place chicken on the grill. Cook for 6-8 minutes per side, turning frequently. Baste often during the last 5 minutes. Chicken is done when the meat is firm and juice run clear.

BAY LAKE BROWNIES

1 c.  shortening, 2 c. sugar, ½ c. cocoa, 4 eggs, 1 ½ c. flour, 1 tsp. salt, ½ tsp. baking powder, 12 oz. semisweet chocolate chips, 3 Tbs. Hershey’s chocolate syrup-optional DIRECTIONS: Cream shortening with sugar. Stir in cocoa. Add eggs 1 at a time to creamed mixture, beating well after each addition. Sift together dry ingredients. Stir into creamed mixture. Spoon into greased 9x13” baking pan. Sprinkle with chocolate chips. Bake in 350° oven for 30 minutes. When cool, drizzle with Hershey syrup.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES, RICE LAKE FARMER’S MARKET

PEACH RECIPES - AUGUST 14, 2012               

PEACH BREAKFAST CAKE

½ c. butter, 1/2 c. sugar, 1 tsp. orange peel-grated, ¼ tsp. almond extract, 2 eggs, ¾ c. flour, 3 c. peaches-ripe TOPPING: 1 c. sour cream, ¼ c. sugar, 1 egg white, ¼ tsp. almond extract, cinnamon sugar mixture DIRECTIONS: With mixer, beat butter, sugar, peel and almond extract until blended. Add eggs, one at a time-mixing well. Add flour, beat until smoothly mixed. Spread batter into buttered, floured 9-inch cheesecake pan with removable rim. (Spread with wet spatula or spoon0. Peel and either halve or slice peaches. Arrange peaches on batter. Bake @ 350° for about 25-30 minutes until lightly browned and just beginning to pull away from pan sides. Remove from oven. Quickly and neatly, spoon cream topping around fruit. Bake 10 minutes longer. Cool on rack at least 30 minutes. Serve warm or cool. If made ahead, cool, cover, and let stand up to 3 hours at room temperature or chill up to 8 hours. Run a knife between pan rim and cake. Remove rim and set cake on platter. Sprinkle top lightly with cinnamon sugar.

BALTIMORE PEACH CAKE

1 Tbs. butter-softened, 1 c. sugar, 2-1/2 c. flour, 3 tsp. baking powder, 1-1/2 c. milk, ¾ c. sugar mixed with 2 tsp. cinnamon, 5 large peaches-peeled-sliced, 2 Tbs. butter-melted DIRECTIONS: Preheat oven to 350°. With electric mixer, blend first five ingredients. Spread in greased and floured 9x13” pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base. Arrange peach slices by rows on top of base. Sprinkle with remainder of cinnamon/sugar mixture and drizzle melted butter over all. Bake for 25-30 minutes.

PEACH COBBLER, THE ABSOLUTELY BEST EVER

FRUIT MIXTURE: 6 Tbs. tapioca, 6-7 cups fresh peaches-sliced, 1 c. sugar, ¼ tsp. cinnamon, ¼ tsp. nutmeg COBBLER DOUGH: ½ c. butter-softened, 1 c. sugar, 2 c. flour, 1-1/2 c. milk, 2 tsp. baking powder, 1 tsp. salt COBBLER TOPPING:1 ½ c. sugar, 2 Tbs .c cornstarch, cinnamon, nutmeg, boiling water. Preheat oven to 375°. In mixing bowl, combine tapioca, peaches, sugar, cinnamon and nutmeg. Mix thoroughly. Pour the fruit mixture into a buttered 9x13” baking dish. In a bowl mix thoroughly the ingredients for the Cobbler Dough. Spread over the fruit mixture. In a medium mixing bowl, stir together DRY cobbler topping ingredients. Sprinkle evenly over the cobbler dough layer. Then pour the boiling water evenly over the cobbler. DO NOT SITR. Bake for 1 hour 20 minutes or until knife inserted comes out clean and top has a golden crust.

CREAMY PEACH DESSERT

½ c. milk, 3 Tbs. butter-melted, 1 egg, ¾ c. flour, 1 pkg. (3 oz.) cook and serve vanilla pudding mix, 1 tsp. baking powder, ½ tsp. salt, 4-5 ripe peaches-peeled & sliced TOPPING: 2 (8 oz.) pkgs. cream cheese-softened, ¾ c. plus 1 Tbs. sugar-divided, 1/3 c. half-and-half cream, ½ tsp. cinnamon DIRECTIONS: In a mixing bowl, beat the milk, butter and egg. Combine the flour, pudding mix, baking powder and salt; add to milk mixture Beat on medium speed for 2 minutes. Pour into a greased 8-inch square baking dish. Top with peaches. In small mixing bowl, beat the cream cheese, ¾ c. sugar and half-and-half cream. Drop by tablespoonfuls over the peaches. Combine the cinnamon and remaining sugar; sprinkle over the top. Bake @ 350° for 55-60 minutes or until puffed and golden brown. Cool on wire rack for 1 hour. Refrigerate for at least 2 hours before cutting.

FRESH PEACH PIE

Pastry for two-crust 9” pie, combine ½ c. sugar and ¼ c. brown sugar. Cover 5 cups sliced fresh peaches with sugar mixture in large bowl. Let stand about 1 hour. Drain, reserving juice. Combine in small saucepan: 3 Tbs. cornstarch, ¼ tsp. (each) nutmeg, & cinnamon, 1/8 tsp. salt DIRECTIONS: Gradually add reserved peach juice, blending until smooth. Cook over medium heat, stirring constantly, until thick and clear. Remove from heat. Add 1 tsp. lemon juice and sliced peaches. Turn into unbaked pie shell; dot with butter. Make lattice top out of remaining pastry. Brush pastry strips with milk. Bake @ 450° for 10 minutes, then @ 350° for 20-25”.

SUMMER PIE RECIPES - AUGUST  7, 2012

SUNSHINE ICE CREAM PIE

1 pint vanilla ice cream-softened, 1 (9”) graham cracker crust, 1 pint orange sherbet-softened, 2 c. whipped topping, 1 (11 oz.) can mandarin oranges, 2 Tbs. coconut-toasted DIRECTIONS: Spread ice cream into crust, spread sherbet over ice cream. Freeze for at least 3 hours. Top with whipped topping. Cover and freeze. At least 30 minutes before serving, remove pie from freezer; arrange oranges on top and sprinkle with coconut.

BLUEBERRY PIE

1 double crust pie crust, 2/3 c. sugar, 5 Tbs. flour, 1/8 tsp. salt, 5 c. fresh blueberries-rinsed and drained, 2 Tb. Butter-cut into pieces, milk and sugar for finishing pie DIRECTIONS: Prepare the pie crust. Preheat oven to 400°. In a bowl, combine the sugar, flour and salt. Add the blueberries; toss to mix. Scrape the filling into the prepared pie shell. Dot with the butter. Cover with the remaining pastry round; trim to ½” beyond the rim of the pie plate. Fold the top pastry under the bottom pastry and crimp the edge. Cut a few holes in top crust for steam to escape .If desired, brush the top pastry with milk and sprinkle with sugar. Bake @ 400° for 35 – 40 minutes.

RASPBERRY PIE

1 baked pie shell, 6 c. raspberries, ¾ c. sugar, ½ c. cold water, 3 Tbs. lemon juice, 3 Tbs. cornstarch, 2 c. whipping cream whipped with 3 Tbs. of sugar DIRECTIONS: In medium saucepan, stir together 2 c. of berries, the sugar, cold water, juice and cornstarch. Cook and stir over medium heat. Cook til thick. Remove from heat. In this process, crush the berries up, kind of into a sauce. Carefully fold in remaining berries. Spoon into cooled baked pie crust. Cover pie and refrigerate for 2 hours. Serve with sweetened whipped cream.

AMISH PEACH PIE

4 c. peaches-peeled and sliced, ½ c. sugar, ¼ tsp. salt, 2-1/2 Tbs. tapioca, 1-9” unbaked pie shell. CRUMBS: 2-1/2 Tbs. butter-melted, ¼ c. flour, ½ tp. Cinnamon, 1/3 c. brown sugar TIP: To peel peaches easily, drop them into boiling water for about 2 minutes. Remove to a bowl of ice water. The skins should come of easily. Peaches can vary in sweetness, so feel free to vary the amount of sugar to taste. DIRECTIONS: Gently mix together the peaches, sugar, salt and tapioca. Let blend for 5 minutes before spooning into pie shell. Mix crumb ingredients well and sprinkle over pie shell. Bake @ 425° for 45-50 minutes.        

LEMON CREAM PIE WITH FRESH FRUIT

1 (3.4 oz.) pkg. instant lemon pudding mix, 1 c. cold fat free skim milk, 1 c. fat free sour cream, 1 tsp. freshly grated lemon peel, 2 c. light Cool Whip-thawed, 1 (10 oz.) graham cracker crumb crust, 1 c. each, fresh blueberries, raspberries and halved strawberries DIRECTIONS: Stir together pudding mix and milk as directed on package. Stir in sour cream and lemon peel. Stir for 1 minute. Gently stir in 1 cup whipped topping. Spoon lemon mixture into pie shell. Refrigerate 1 hour or until set. Spread remaining Cool Whip over lemon filling. Refrigerate until serving time. Combine all fruit in medium bowl. To serve, cut pie into wedges; top with fruit.

SHERBET FRUIT PIE

1 qtr. Rainbow sherbet-slightly softened, 1 graham cracker pie crust, 1 c. Cool Whip-0thawed, 1/3 c. cantaloupe balls, 1/3 c. honeydew melon balls, 1/3 c. cubed kiwi fruit DIRECTIONS: Spread softened sherbet in pie crust. Cover and freeze for 2 hours. When ready to serve, spread whipped topping over sherbet and top with fresh fruit.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FDLOOR DÉCOR, AMUNDSON’S APPLIANCES, RICE LAKE FARMER’S MARKET

 ICE CREAM MONTH RECIPES – JULY 2012                  FROM  WJMC’S RADIO SHOW

JULY 31, 2012                                                   “IN THE KITCHEN WITH SALLY & ANN”

GOURMET ROOT BEER FLOAT

½ pint vanilla ice cream, 1 (12 oz.) can or bottle of root beer, ½ c. whipped cream, 4 maraschino cherries DIRECTIONS: Place 1 scoop of ice cream into each of two tall glasses. Pour root beer carefully over the ice cream. Add another scoop and repeat. Top with dollop of whipped cream and maraschino cherries.

STRAWBERRY SHAKE

4 c. strawberries-hulled, 2 c. ice cubes, 2 c. milk, 4 c. strawberry ice cream, 2 tsp. sugar DIRECTIONS: In a blender combine strawberries, ice, milk, ice cream and sugar. Blend until smooth. Serve.

RASPBERRY JELLO ICE CREAM SALAD

1 (3 oz.) pkg. raspberry Jell-O, 1 c. hot water, 1 c. vanilla ice cream, 1 (9 oz.) can crushed pineapple-undrained, ½ c. chopped pecans, 1 medium banana-sliced DIRECTIONS: Combine Jell-O and hot water; stir until dissolved. Add ice cream and stir well until thoroughly dissolved. Combine undrained pineapple, nuts and sliced bananas, then add to gelatin mixture. Pour into a quart mold and chill until firm.

ICE CREAM STICKY BUNS

1 c. vanilla ice cream-melted, ½ C. butter-melted, ½ c. sugar, ½ c. packed brown sugar, 1 (1 lb.) loaf frozen bread dough-thawed DIRECTIONS: In a bowl, combine the ice cream, butter and sugars. Pour into a greased 9x13” baking dish. Cut dough into 36 pieces; arrange in dish. Cover and let rise in a warm place until doubled, about 1 hour. Bake @ 375° for 18-22 minutes or until golden brown. Cool for 2 minutes before inverting onto a serving platter. Serve warm.

CINDY’S PUMPKIN PIE

1-1/2 pints vanilla ice cream-softened, 3 eggs, 1 ¾ c. pumpkin puree, ¾ c. sugar, ½ tsp. salt, 1 tsp. cinnamon, ¼ tsp. ginger, ¼ tsp. nutmeg, 2 (9”) unbaked pie shells DIRECTIONS: Preheat oven to 425°. Place ice cream near the warm oven to soften. In large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9” pie shells. Bake for 15 minutes in the preheated oven. Reduce temperature to 350° and bake an additional 30-40 minutes or until filling is set.

PECAN BALLS FLOATING IN FUDGE SAUCE

½ gallon vanilla ice cream, 4 c. toasted pecan halves, 4-6 cups chocolate sauce DIRECTIONS: Line a baking sheet with parchment paper or aluminum foil. Scoop very firm ice cream into a ball about the size of a baseball, rolling between your hands to shape. Roll each ice cream ball in toasted pecan halves until well coated; place balls on baking sheet. Place ice cream balls in freezer. To serve, cover the bottom of a dessert plate with chocolate sauce (¼-½ cup sauce) and place pecan ball in the center of sauce. Serves 12.

CHOCOLATE CHIP COOKIE ICE CREAM CAKE

1 (18 oz.)  pkg. small chocolate chip cookies, ¼ c. butter-melted, 1 c. hot fudge topping, 2 qts. vanilla ice cream, 1 c. whipped cream, 12 cherries DIRECTIONS: Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted butter and press into the bottom of a 9” springform pan or pie plate. Stand remaining cookies around edge of pan. Spread ¾ c. fudge topping over crust. Freeze 15 minutes. Meanwhile, soften 1 qt. of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes. Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

PAROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN AND FLOOR DÉCOR, AMUNDSON’S APPLIANCES

RICE LAKE FARMER’S MARKET

NATIONAL BLUEBERRY MONTH-JULY 2012                              FROM WJMC’S RADIO SHOW

JULY 24, 2012                                                               “IN THE KITCHEN WITH SALLY & ANN”

BLUEBERRY BREAKFAST SCONES

3-3/4 c. flour, ¾ c. sugar, 1 Tbs. plus 1 tsp. baking powder, 1 tsp. salt, 1/3 c. shortening, 2 Tbs. cold butter, 1 c. blueberries, ¾ c. milk, 2 eggs DIRECTIONS: In large bowl combine flour, sugar, b. powder and salt. Cut in shortening and butter until mixture resembles coarse meal. Add blueberries and toss lightly to distribute. In separate bowl using a fork beat together the milk and eggs until well blended. Gently stir the egg mixture into the flour mixture. With floured hands gather the dough up and place on a floured surface. Sprinkle the top lightly with additional flour and pat the dough out to a thickness of about ½ inch. Using a 2 ½” fluted or rounded cutter, cut the scones out (dipping the cutter in flour before and after each one) and place them on a lightly greased baking sheet. Gather up the scraps and cut additional scones until all the dough is used. Sprinkle the tops of the scones with sugar and bake for 10 minutes at 425°. Do not overbake or scones will be dry.

CRUNCHY BLUEBERRY-SPINACH SALAD

¾ c. blueberries, 1 (6 oz.) bag) baby spinach, ½ c. chopped walnuts, 2 celery stalks-sliced, 1 c. mandarin orange segments, 1 (16 oz.) bottle light ranch or creamy Italian dressing DIRECTIONS: Toss all ingredients (except dressing) serve with dressing on the side.

FRESH BLUEBERRY CAKE

1 pkg. yellow cake mix (without added pudding in mix), 1 (4 oz.) pkg. instant lemon pudding mix, 1 c. sour cream, 1/3 c. oil, 4 eggs, ½ c. water, 1 c. fresh blueberries DIRECTIONS: Preheat oven to 350°. Grease and flour a 12 cup Bundt pan or a 9x13” baking pan. Mix all ingredients together (except blueberries) and beat for 4 minutes. Gently fold in blueberries. Pour into prepared pan and bake for 40-50 minutes for Bundt, or 25-30 minutes for 9x13”, or until center tests done. May dust with powdered sugar if desired.

BLUEBERRY SQUARES

1 c. crushed vanilla wafers, 2 Tbs. butter-melted, ¾ c. sugar, ¼ c. cornstarch, ¼ c. water, 3 c. fresh blueberries-divided, 3 Tbs. lemon juice, 1 tsp. grated lemon peel, 1 c. heavy whipping cream, 2 Tbs. powdered sugar 1-1/2 c. miniature marshmallows DIRECTIONS: In small bowl, combine wafers and butter. Press into greased 8-in. square baking dish. Bake @ 350ۜ° for 8-10 minutes or until lightly browned. Cool on wire rack. In small saucepan, combine sugar and cornstarch. Gradually whisk in water until smooth. Stir in 1½ c. blueberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lemon juice, peel and remaining blueberries. Cool completely. In small mixing bowl, beat cream until it begins to thicken. Add powdered sugar; beat until soft peaks form. Fold in marshmallows. Spread over crust. Top with blueberry mixture. Cover and refrigerate until set, about 45 minutes.

BLUEBERRY BUCKLE

¾ c. sugar, ¼ c. shortening, 1 egg, ¾ c. milk, 2 c. flour, 2 tsp. baking powder, ¼ tsp. salt, 2 c. blueberries or drained canned blueberries TOPPING: ½ c. sugar, ½ c. flour, ½ tsp. cinnamon, ¼ c. soft butter DIRECTIONS: Mix topping ingredients in a small bowl. Set aside. Beat together sugar and shortening (or butter). When mixture becomes light, add egg and beat. Mix together dry ingredients on a piece of waxed paper. Pour dry ingredients into bowl, add milk; stir together until combined, do not overmix. Sprinkle berries on top and stir in. Sprinkle on topping and bake @ 350° for 45-50 minutes

GRANDMOTHER’S BEST BLUEBERRY PIE

1 ¾ c. flour, 3/8 c. butter, 3 tsp. baking powder, 1 tsp. vanilla, 3/8 c. white sugar, 1 egg, 2 ½ c. fresh blueberries DIRECTIONS: To Make Crust: Blend flour and butter thoroughly. Add baking powder, vanilla, sugar and egg; mix thoroughly. Let the dough rest for about 25 minutes. Lay enough dough to cover the pie dish in the center of the pan, and spread the dough evenly over the bottom and sides of the pan. There will be dough left over for the top of the pie. Take a fork and make holes with it here and there along the bottom of the pie dough. Let the pie dough rest again for another 25 minutes. Put the berries inside the pie dish and then spread the remaining crumb dough over it. Bake @ 400° for 25-30 minutes.

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SUPER SUMMER SALADS-JULY 2012               FROM WJMC’S RADIO SHOW

JULY 17, 2012                                       “IN THE KITCHEN WITH SALLY & ANN”

YANKEE POTATO SALAD

4 lbs. russet potatoes (about 8 potatoes), 1 Tbs. + 2 tsp. salt, 4 Tbs. cider vinegar or pickle juice, 3 large eggs-hard boiled-2 chopped-1 sliced, ½ c. + 2 Tbs. mayonnaise or Miracle Whip salad dressing, ½ tsp. celery seed, 1 tsp. dry mustard, ½ tsp. black pepper, ¾ c. celery-finely diced, ½ c. red bell pepper-finely diced, ½ c. onion-finely diced, ¼ c. sweet or dill pickles-finely diced, ½ c. green onions-thinly sliced, 2 Tbs. chopped fresh flat leaf parsley, 1 tsp. paprika DIRECTIONS: Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tsp. salt and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Cool. Peel potatoes and cut into 1 inch dice. Drizzle with vinegar and set aside. Combine diced eggs, mayonnaise, celery seed, mustard, 2 tsp. salt and pepper in a large bowl and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, onion, pickles, green onions and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard boiled egg slices.

GARDEN MACARONI SALAD

1 c. mayonnaise, 2 Tbs. cider vinegar, 1-2Tbs. chopped fresh dill or 1 tsp. dried dill, 1 tsp. salt, 1/8 tsp. pepper, 8 oz. elbow macaroni cooked rinsed with cold water an drained, 1 c. chopped seeded cucumber, 1 c. quartered cherry tomatoes, ¼ c. sliced green onions DIRECTIONS: In large bowl combine mayonnaise, vinegar, dill salt and pepper. Add macaroni, cucumber, tomatoes and onions; toss to coat well. Cover and chill.

TUNA LAYER SALAD

4 c. shredded lettuce, 1-1/2 c. medium shell macaroni-cooked & drained, 2 c. chopped cucumber, 2 c. chopped tomatoes, 2 cans tuna-drained & flaked, 1 pkg. (10 oz.) frozen green peas-thawed & drained, 1 c. shredded mild Cheddar cheese, 1-1/2 c. Miracle whip dressing DIRECTIONS: Layer lettuce, shells, cucumber, tomatoes, tuna, peas and cheese in a 3 qt. bowl. Spread dressing over salad sealing edge of bowl; cover. Refrigerate several hours. Toss to serve.

SUMMER FRUIT SALAD

PINEAPPLE CREAM CHEESE DRESSING: 1/3 c. sugar 4 tsp. cornstarch, ¼ tsp. salt, 1 c. pineapple juice, ¼ c. orange juice, 2 eggs-beaten, 2 pkgs. (3 oz., each) cream cheese-softened SALAD: 2 c. sliced fresh strawberries, 2 c. pineapple tidbits,1-1/2 c. seedless green or red grapes-halved, 1-1/2 c. diced peaches or nectarines, 1 c. fresh blueberries or raspberries, ¼ c. sugar, leaf lettuce DIRECTIONS: In small saucepan, combine the sugar, cornstarch and salt. Stir in the juices until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount into the eggs; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160° and is thickened. Remove from heat; cool slightly. In small mixing bowl, beat cream cheese until smooth. Add juice mixture; mix well. Cover and refrigerate overnight. In large bowl, combine the fruit. Sprinkle with sugar; toss to coat. Cover and refrigerate overnight. Serve in a lettuce-lined bowl with the dressing.

ICE CREAM DESSERT

½ c. brown sugar, ½ c. quick oatmeal, 1 c. chopped pecans, 2 c. flour, 1 c. butter-melted, ½ gallon vanilla ice cream, 1 jar caramel topping, 1 jar hot fudge topping DIRECTIONS: Remove ice cream from freezer to soften while preparing the base. Combine brown sugar, oatmeal, pecans, flour and buyer and spread on a cookie sheet. Bake 2 400° for 10-15 minutes. While hot, crumble half of the mixture onto the bottom of a 9x13” pan. Drizzle the entire jar of caramel topping over the cookie mixture. Spread the ice cream over the caramel. Top with remaining cookie mixture and 1 jar of hot fudge topping. Freeze until serving time.

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RICE LAKE FARMER’S MARKET

SIZZLIN SUMMER RECIPES                                          FROM WJMC’S RADIO SHOW

JULY 10, 2012                                                   IN THE KITCHEN WITH SALLY & ANN”

FRESH LEMONADE WITH RASPBERRY ICE CUBES

24 fresh raspberries, 1 can frozen berry juice mix, 2 qts. water, 1-1/3 c. sugar, 1-1/3 c. fresh lemon juice, 8 lemon slices DIRECTIONS: Pour a can of berry juice concentrate into a pitcher. Add water according to directions. Stir until well mixed. Pour juice into two ice cube trays. Place raspberry in each section of the trays. Place trays in the freezer to make berry ice cubes. In large pot mix 2 qts. water with 1-1/3 c. sugar. Stir and bring mixture to a boil, reduce heat to simmer and cook until the sugar is dissolved (about 2 minutes). Remove pot from the heat. Using fine sieve, strain the lemon juice into the water/sugar mixture. Place in refrigerator to chill. Serve with raspberry ice cubes.

HONEY HAM TORTILLA ROLLS

1 can (4-1/4 oz.) Underwood Honey Ham spread, 1 pkg. (8 oz.) cream cheese, ¼ c. crushed pineapple (drained) 1 Tbs. chopped green onion (more if you like), 1 Tbs. honey, 4 (8”) flour tortillas DIRECTIONS: Mix cream cheese to soften and add the rest of the ingredients. Spread ¼ mixture on each tortilla; roll and wrap in plastic wrap. Cool in refrigerator for 2-8 hours. Cut in ½” slices.

CHEESE, PEAS AND SHELLS SALAD

4 oz. (1.) uncooked small shell pasta, 1 c. frozen sweet peas, 1 c. celery, ½ c. thinly sliced radishes, 4 oz. sharp Cheddar cheese-cubed DRESSING: 1/3 c. light mayonnaise, 2 Tbs. milk, 2 Tbs. sweet honey mustard, ½ tsp. salt, ¼ tsp. pepper DIRECTIONS: Cook pasta to desired doneness as directed on package, adding peas during last 3 minutes of cooking time. Drain; rinse with cold water to cool. Drain well. In medium bowl, combine cooked pasta and peas and all remaining salad ingredients. In small bowl, combine all dressing ingredients; blend well. Add to salad; toss gently to coat. Cover; refrigerate 30 minutes to blend

flavors.

RASPBERRY CHEESECAKE PARFAITS

1/3 c. ricotta cheese, ½ c. cream cheese, 1/ 4c. sugar, ¼ c. seedless raspberry spread-melted, 2 c. fresh raspberries, ¾ c. vanilla wafer crumbs, ¼ c. Cool Whip-thawed DIRECTIONS: Using blender or food processor process first 3 ingredients; set aside. Combine raspberry spread and raspberries, stir gently. Spoon ¼ c. raspberry mixture into each of 4 (8 oz.) parfait glasses. Top each with 2 Tbs. ricotta mixture, 3 Tbs. cookies crumbs, 2 Tbs. ricotta mixture, ¼ c. mixture and 1 Tbs. Cool Whip. Chill parfaits at least 2 hours before serving.

EASY FRUIT DIP

1 (8 oz.) pkg. cream cheese-softened, 1 Tbs. maraschino cherry juice, 1 (16 oz.) jar marshmallow cream DIRECTIONS: Place cream cheese and marshmallow cream in a microwave-safe bowl. Place in microwave safe bowl. Place in microwave and cook on MED.-HIGH for 20 seconds increments until softened. Stir cherry juice into the cream cheese marshmallow cream mixture. Cover and refrigerate until chilled. Slice up a selection of fruit and snacks to serve with the dip such as apples, strawberries, cantaloupe, grapes, pretzels, raisin bread, bagel bites

ICE CREAM CAKE

1 (10” tube pan) angel food cake, 2 qts. strawberry ice cream-softened, 4 c. powdered sugar, 8 oz. cream cheese, ½ pint fresh strawberries DIRECTIONS: Slice prepared angel food cake in half horizontally. Spread softened strawberry ice cream on bottom layer. Put top layer on top of the ice cream. Freeze cake for 45 minutes to an hour. Mix cream cheese and powdered sugar until light and fluffy. About 15 minutes before serving, remove cake from freezer and spread the cream cheese mixture over top and sides. Garnish with fresh strawberries.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES, RICE LAKE FARMER’S MARKET

JULY FOURTH FAVORITES 2012                                  FROM WJMC’S RADIO SHOW

JULY 3, 2012                                                    “IN THE KITCHEN WITH SALLY & ANN”

CHICKEN & PASTA SALAD WITH POPPY SEED DRESSING

6 c. (16 oz.) Rotelle pasta-uncooked, 1-1/2 c. reduced fat ranch salad dressing, ¼ c. honey, ½ tsp. poppy seed, 2 c. chopped cooked chicken, 1-1/2 c. quartered red seedless grapes, 1/3 c. chopped red onion, ¼ c. chopped walnuts DIRECTIONS: Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Meanwhile, in small bowl, stir together salad dressing, honey and poppy seed; set aside. In large bowl, combine cooled pasta, chicken grapes, onion and salad dressing mixture; salt and pepper to taste. Cover; refrigerate. Before serving sprinkle walnuts on top.

HONEY-LIME FRUIT SALAD

½ c. honey, ½ c. frozen-thawed limeade concentrate, 1 Tbs. poppy seed-if desired, 8 c. cut-up fresh fruit, ½ c. slivered almonds-toasted DIRECTIONS: In large bowl, mix honey, limeade concentrate and poppy seed. Carefully toss fruit with honey mixture. Sprinkle with almonds just before serving. SPECIAL TOUCH: Cut watermelon into 3-4-inch wedges, about ½ in. thick. Place wedges (points facing out) around the edge of large platter, stacking into 3 or 4 layers to form a star-like shape. Place the fruit salad in center and garnish with sprigs of mint.

FRUIT PIZZA

1 (18 oz.) pkg. refrigerated sugar cookie dough, 1 (8 oz.) pkg. cream cheese-room temperature, 1/3 c. sugar, ½ tsp. vanilla or other flavoring (almond, orange, lemon), fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwi or any other fruit you wish, well drained, ½ c. orange, peach or apricot preserves, 1 Tbs. water DIRCTIONS: Preheat oven to 375°. Line an ungreased 14” pizza pan with cookie dough cut in 1/8” slices. Overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack. In medium bowl, combine cream cheese, sugar and vanilla or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want. In small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark. Refrigerate until ready to serve. Note: This does not keep well. May also use your own sugar cookie recipe in place of the refrigerated dough.

GRILLED BRATWURST WITH ONIONS BRAISED IN BEER AND MUSTARD

4 (4 oz.) fresh bratwurst, 3 c. thinly sliced onion about 2 medium yellow onions, 12 oz. dark or amber beer, 2 Tbs. coarse-ground country-style mustard, 2 Tbs. bacon fat, lard or olive oil, 1/8 tsp. sugar, 2 bay leaves, 4 crusty hoagie or Italian rolls-split DIRECTIONS: Heat fat in 12-inch skillet over medium heat. Add onions and sugar, stir well to coat with fat. Sauté’ onions, stirring frequently, for 10 minutes or until starting to turn golden brown. Add beer, scraping up any browned bits from bottom of pan. Add bay leaves, lower heat and simmer for about 10 minutes. Stir mustard into onions; remove from heat and set aside, discarding bay leaves. Grill bratwurst over medium-hot fire, turning to brown evenly, until nicely browned and internal temperature reaches 160° on an instant-read thermometer. Remove from grill and add to skillet with onions. Over medium heat, cook and stir until sauce becomes syrupy. Serve bratwurst in rolls, generously smother with mustardy onions.

GRAHAM CRACKER S’MORES COOKIES

1 pkg. graham crackers-broken into squares, 2-1/2 c. flour, 1 tsp. soda, ½ tsp.. cinnamon, 11 Tbs. butter-softened, 1 c. brown sugar, ½ c. white sugar, 2 large eggs-room temperature, 1 tsp. vanilla, 1 (12 oz.) bag semi-sweet chocolate chips, 1 c. mini marshmallows, 2-3 regular sized Hershey bars-broken into pieces DIRECTIONS: Preheat oven to 375°. Line cookie sheets with parchment paper. Lay out graham crackers side by side on the pans as close as possible. In medium bow, whisk together flour, baking soda, salt and cinnamon; set aside. In bowl of stand mixer cream butter with both sugars until fluffy 2-3”. Beat in egg and vanilla. Reduce mixer speed and add flour mixture mixing until combined. Fold in chips and marshmallows. Place tablespoons of dough on each graham cracker square. Press down slightly with fingertips. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. Return pans to oven and bake for 5-7 minutes or until dough is golden brown at the edges. Remove to rack to cool.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

RICE LAKE FARMER’S MARKET

STRAWBERRY RECIPES 2012                          FROM WJMC’S RADIO SHOW

JUNE 26, 2012                                      “IN THE KITCHEN WITH SALLY & ANN”

HONEY OF A STRAWBERRY DIP

8 oz. cream cheese-softened, 2 c. fresh or frozen(thawe4d) strawberries-chopped, 1/3 c. chopped pecans, 2 Tbs. honey, 1/8 tsp. ginger, 2 Tbs. milk DIRECTIONS: In medium bowl, beat cream cheese until fluffy. Add strawberries, pecans, honey and ginger; blend well. Stir in milk. Refrigerate several hours to blend flavors. Serve with assorted fruit such as whole strawberries, kiwi slices, pineapple chunks, etc.

STRAWBERRY FRENCH TOAST WITH STRAWBERRY SYRUP

5-1 inch slices of Italian bread, 3 large eggs, 1-1/2 c. milk, ½ tsp. nutmeg, 1 tsp. vanilla, ½ c. brown sugar, ½ c. chopped pecans, 2 Tbs. plus 1 tsp. butter, ¼ tsp. salt, 1 c. sliced strawberries FOR SYRUP: 1 c. sliced strawberries, ½ c. pure maple syrup, 1 Tbs. lemon juice DIRECTIONS: The day before serving: Grease a 11x7” pan. Lay slices of bread in pan. Thoroughly mix together eggs, milk, nutmeg, vanilla and ¼ c. brown sugar. Pour evenly over the bread. Cover and refrigerate until the next day. Preheat oven to 350°. Toast pecans for 5-7 minutes. Toss nuts with 1 tsp. of butter and salt. Increase oven temperature to 400°. Decoratively arrange pecans and strawberries on top of bread pan. Heat 2 tablespoons of butter and rest of brown sugar in a pan. Once melted, pour over bread. Bake for 20 minutes or until bubbly. SYRUP: Heat strawberries and syrup in small saucepan for about 3 minutes. Drain through sieve into a heat proof container. Using a wooden spoon, gently push on strawberries to get al of the juice in the container. Stir in lemon juice. Serve.

SPECIAL STRAWBERRY SPINACH SALAD

9 c. torn fresh spinach, 1 pint fresh strawberries-halved, 1 /2 c. slivered almonds-toasted DRESSING: ¼ c. oil, 2 Tbs. sugar, 2 Tbs. cider vinegar, 1 Tbs. chopped onion, 1 tsp. poppy seeds, 1 tsp. sesame seeds, ¼ tsp. paprika, 1/8 tsp. Worcestershire sauce DIRECTIONS: In large bowl, combine the spinach, strawberries and almonds. Place dressing ingredients in a blender; cover and process until combined. Pour over salad and toss to coat. Serve immediately.

STRAWBERRY SWIRLED CHEESE

CRUST: 2-1/2 c. graham cracker crumbs, 2 Tbs. sugar, ¼ c. butter FILLING: 4 (8 oz.) pkgs. cream cheese, 1 c. sugar, 4 large eggs, 2 Tbs. flour, ½ Tbs. vanilla, ¼ c. heavy cream, 1 c. fresh strawberry puree, three drops red food coloring DIRECTIONS: Preheat oven to 325°. Combine crumbs, sugar and butter in 10-inch springform pan. Form the crust by pressing the crumbs evenly over the bottom of the pan and halfway up the sides of the pan. Bake the crust for 7-8 minutes. Set aside to cool. In stand-type mixer with the paddle attachment, beat the cream cheese, sugar and vanilla together. Add the cream and flour. Mix until fluffy. Mix in eggs, one at a time, until well incorporated. Divide the cream cheese filling into two parts. Add the strawberry puree and food coloring to one-half of the filling and mix well. Pour the pink filling into the cooled crust. Spoon the while filling onto the pink filling in bands. Swirl with a knife to create a marble effect. Bake @ 325° for 65 minutes or until done. Remove the cheesecake to cool on a wire rack. After 5 minutes, carefully remove the pan ring. Refrigerate the cheesecake to chill well before serving.

If you wish to top the cheesecake with additional strawberries, add two tablespoons sugar to one cup of sliced strawberries and toss. Let sit for about fifteen minutes and the sugar will draw some of the juices from the berries.

VERY GOOD STRAWBERRY PIE

1 prepared baked pie shell, 1 c. sugar, 5 Tbs. cornstarch, red food color, 1 can of 7-up soda, 1 pint of strawberries. DIRECTIONS: Mix sugar and corn starch in saucepan, gradually add food color and 7-up. Stirring constantly cook and continue stirring over medium heat until mixture is thick and clear; cool and pour over arranged strawberries in baked pie shell. Serve with whipped cream.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

RICE LAKE FARMER’S MARKET

DAIRY MONTH RECIPES 2012              FROM WJMC’S RADIO SHOW

JUNE 12, 2012                                      “IN THE KITCHEN WITH SALLY & ANN”

OVERNIGHT BAKED FRENCH TOAST

½ c. butter, 1 c. brown sugar, 1 tsp. cinnamon, 12 slices soft bread, 6 large eggs, 1-1/2 c. milk, ½ tsp. cinnamon DIRECTIONS: Preheat the oven to 350°. Melt the butter in a 9x13” baking pan. Stir in the brown sugar and one teaspoon cinnamon. Layer bread two slices deep in the pan. Whisk the eggs, milk, and cinnamon together. Pour the mixture evenly over the bread. Sprinkle ½ teaspoon cinnamon over the bread. Place the pan in the refrigerator overnight. Bake for 45-50 minutes or until the bread is browned. Serve hot with butter and your choice of syrup.

SUSIE’S BLUE CHEESE DRESSING

Mix the cream cheese, mayonnaise and half & half together with a beater. Then fold in the blue cheese and if you wish you could add 2 green onions to this also. Refrigerate for8 hours before using.

ALICE’S ROQUEFORT DRESSING

¾ c. mayonnaise, ¼ c. milk, dash of salt, dash of pepper, ¼ pkg. crumbled Roquefort cheese, 1 tsp. Worcestershire sauce, ½ tsp. garlic powder. Combine all ingredients and chill at least overnight.

TUNA CHEESE MELTS

½ c. low fat sour cream, ½ tsp. garlic salt, 8 sliced light rye bread, 1 can (6 oz.) tuna-drained, 2 Tbs. mayonnaise or Miracle Whip salad dressing, 4 slices process American cheese, 4 Tbs. butter-divided DIRECTIONS: Combine sour cream and garlic salt; spread on one side of each slice of bread. In a small bowl, combine tuna and mayonnaise; spread on four slices of bread. Top with cheese and remaining bread; gently press together. Melt 2 tablespoons butter in a large skillet over medium heat. Add two sandwiches; sauté until both sides are golden brown and cheese is melted. Repeat with remaining butter and sandwiches.

WISCONSIN BEER CHEESE CHOWDER

 1 Tbs. plus ¼ c. butter, ½ c. onion-chopped, ¾ c. carrots-chopped, 1-1/2 c. small broccoli florets, 1 c. chicken broth, ¼ c. flour, ½ tsp. dry mustard, ¼ tsp. pepper, 2 c. milk, 3 oz. cream cheese-softened, 8 oz. cooked polish sausage-cubed, 1-1/2 c. Wisconsin Sharp Cheddar cheese-shredded, ½ c. beer DIRECTIONS: In saucepan, melt 1 Tbs. butter. Add onion, carrots and broccoli. Sauté over medium-high heat for 5 minutes. Add chicken broth; reduce heat, cover and simmer for 8 minutes. In large saucepan, melt ¼ c. butter over medium-high heat Stir in flour, dry mustard and pepper. Add milk, stirring until thickened. Stir for an additional 1 to 2 minutes. Cut cream cheese into cubes and stir in until smooth. Stir in vegetable mixture, sausage, 1 cup of the Cheddar cheese and beer. Heat to serving temperature. Top each serving with remaining cheese.

EASY RED VELVET CAKE

1 box Betty Crocker Super Moist German chocolate cake mix, 1-1/4 c. water, ½ c. vegetable oil, 3 eggs, 1 bottle (1 oz.) red food color, 1 Tbs. unsweetened baking cocoa FROSTING: 2 oz. cream cheese-softened, 2 tsp. milk, 1-1/2 c. whipping cream, ½ c. powdered sugar DIRECTIONS: Heat oven to 350°. Grease bottom and sides of 9x13” pan and lightly flour or spray with baking spray with flour. In large bowl, beat al cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box. Cool completely. In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powdered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost; store in refrigerator.

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SOUP & SANDWICH PLUS DESSERT!     JANUARY 31, 2012    

GRILLED HAM SANDWICHES

1 red onion-sliced ¼” thick, 1 yellow onion-sliced ¼” thick, ½ lb. ham slices, 2 Tbs. honey, 1 Tbs. Dijon mustard, ½ tsp. thyme leaves, 3 Tbs. butter-softened, 8 slices whole wheat bread, ¼ lb. Cheddar cheese sliced DIRECTIONS: You can use nonstick skillet, griddle or George Forman grill. Preheat the grill. Combine mustard honey and thyme. Brush on onion slices. Grill/sauté the onion slices until tender; set aside. Cook the ham slices 3-4 minutes until heated through. Spread butter on one side of each piece of bread. Make sandwiches with the onions, ham and cheese, assembly sandwiches with buttered side out. Brown sandwich for 3-6 minutes until hot and cheese is melted.

BACON TOMATO GRILLED CHEESE SANDWICHES

8 slices sourdough bread, 4 slices mozzarella cheese, 2 large tomatoes-thinly sliced, 8 bacon strips-cooked, 4 Tbs. sour cream, 4 Tbs. finely chopped onion, ¼ tsp. dried oregano, 4 slices cheddar cheese, 2 Tbs. butter-softened DIRECTIONS: For each sandwich, top 1 slice of bread with 1 slice of mozzarella cheese, a fourth of the tomato slices, two bacon strips, 1 Tbs. sour cream, 1 Tbs. onion, a pinch of oregano, one slice of cheddar cheese and another slice of bread. Spread outside of sandwiches with butter. On a hot griddle over medium heat, grill sandwiches for 3-4 minutes on each side or until lightly toasted.

BEAN AND BACON SOUP

4 strips bacon, ¾ c. carrot-chopped, 1 c. celery-chopped, 1 c. onion-chopped, 4 cloves garlic-chopped, 2 cans great Northern beans-rinsed and drained, 2 c. water, 2 Tbs. chopped fresh parsley, 1-1/4 tsp.  salt, ½ tsp.  pepper DIRECTIONS: In a large Dutch oven  fry the bacon until crisp.  Drain and cool on paper towels. Chop; set aside. Over medium heat, add carrot to pan drippings and sauté for 5”. Add celery, onion and garlic, stirring well and cooking for 3 minutes more. Add beans and 2 cups water. Bring to  boil, cover and reduce heat to low. Simmer for 10 minutes. Uncover and with potato masher or large spoon, partially mash the bean mixture until it thickens slightly. Stir in the parsley, salt, pepper and bacon. Serve hot.

BROCCOLI & CHEESE SOUP

1 (14 ½ oz.) can chicken broth, 1 (10 oz.) pkg. frozen chopped broccoli, 1 c. skim milk, 2 Tbs. flour,  (1½c.)  American Cheese-cubed ½” DIRECTIONS: Place chicken broth and broccoli in 2 saucepan. Cook over med-high heat until mixture comes to a boil (8-10”), Reduce heat to medium. Cook until broccoli is tender (6-8”). Stir together milk and flour in small bowl until smooth. Slowly add flour mixture to soup, stirring constantly. Continue cooking, stirring occasionally, until mixture comes to full boil (4-5”). Boil 1 minute. Reduce heat to low. Stir in cheese until melted (3-4”).

CHOCOLATE-CARAMEL BARS

1 c. flour, ½ c. brown sugar, ½ c. butter, 2 c. coarsely chopped pecans, 1 c. flaked coconut, 1 can sweetened condensed milk, 2 tsp. vanilla, 20 vanilla caramels, 2 Tbs. milk, 6 oz. semisweet mini-chocolate chips DIRECTIONS: Preheat oven to 375°. For crust, stir together flour and brown sugar. Cut in butter making coarse crumbs. Press crumb mixture into bottom of ungreased 9x13-inch baking pan. Bake for 15”. Sprinkle pecans and coconut over partially baked crust. Combined sweetened condensed milk and vanilla; pour over crust. Bake @ 350° for 25-30” more or until filling is set. Cool for 10”minutes. In  saucepan combine caramels and milk. Cook and stir over medium-low heat just until caramels are melted. Drizzle caramel mixture over baked filling. Sprinkle top with chocolate chips. Cool completely.

BANANA CREAM PIE MADE EASY

3 c. heavy cream, ½ c. crushed ice, 1 (3.5 oz.) pkg. instant banana pudding mix, 1 (3.5 oz.) pkg. instant vanilla pudding mix, 3 bananas-sliced, 1 (9-inch) pie shell-baked, 1 c. heavy cream DIRECTIONS:  whip 3 c. heavy cream on low speed until starts to thicken. Add crushed ice; continue to whip – 4”. Increase speed; add  pudding mixes, whipping until blended fully with cream and  mixture thickens. Beat until mixture is stiff. Line bottom and  ½ way up sides of pie crust with banana slices. Cover bananas with half of banana cream mixture; top completely with banana slices. Top with remaining banana cream mixture. In small bowl, whip 1 c. cream until stiff peaks form . Cover pie completely with the whipped cream. Refrigerate 1 hour before serving.

CELEBRATE NATIONAL EGG MONTH - JANUARY 24, 2012

HERBED STUFFED EGGS

12 hard-cooked eggs, ½ c. Philadelphia Roasted Garlic Light Cream Cheese Spread, ¼ c. Real Mayonnaise, 4 Tbs. Dijon mustard, ¼ c. finely copped green onions, 2 Tbs. finely chopped pimientos DIRECTIONS: Halve eggs lengthwise. Scoop out yolks into bowl; set egg white halves aside. Mash yolks; blend in cream cheese spread, mayo, mustard, green onions and pimientos. Spoon or pipe yolk mixture into egg whites halves. Refrigerate until serving time.

FUNERAL SANDWICH SPREAD

1 can Spam, 2 medium carrots, 4 sweet pickles, 1 small onion, ½ medium green pepper, 6 hard-cooked eggs, 3 ribs of celery, 1 Tbs. vinegar, 1 Tbs. sugar, Miracle Whip DIRECTIONS: Using meat grinder, grind Spam, carrots, sweet pickles, onion and green pepper. Using knife, chop celery and eggs. In large bowl, combine celery, eggs and Spam mixture. Add vinegar, sugar and enough Miracle Whip to make it spreadable. Lacking a food grinder, use a good processor, but don’t overprocess to pate stage.

OVEN BAKED FRENCH TOAST

1 loaf (8 oz.( French bread cut into 1” slices, 8 large eggs, 3 c. milk, 4 tsp. sugar, 1 Tbs. vanilla, ¾ Tbs. salt, 2 Tbs. butter-cut into small pieces DIRECTIONS: Completely cover bottom of generously buttered 9x13” baking dish with bread slices. Set aside. Stir together eggs, milk, sugar, vanilla and alt in large bowl. Pour over bread; cover tightly with aluminum foil. Refrigerate overnight. Heat oven to 350°. Remove pan from refrigerator. Uncover; dot with butter. Bake uncovered, until puffed and golden, 40-50 minutes. Let stand 5 minutes before slicing.

CHEESY BACON & EGG BRUNCH CASSEROLE

8 slices bacon, 1 onion-chopped, 1 loaf (8 oz.) Italian bread-cut into 1” cubes (5 cups), 2 c. shredded Cheddar cheese, 1 c. shredded mozzarella cheese, 1 c. cottage cheese, 5 eggs, 1 ½ c. milk, ½ tsp. ground mustard, ½ tsp. ground nutmeg, ¼ tsp. pepper DIRECTIONS: Preheat oven to 350°. Cook bacon until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened. Spread ½ of the bread cubes in 9x13” baking dish. Layer with ½ each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese. Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes. Bake 40 to 50 minutes or until center is set and top is golden brown. TIP: Make Ahead: Casserole can be assembled 1 day ahead. Prepare as directed, increasing milk to 2 cups. Cover and store in refrigerator. Remove cover and bake as directed.

HUNKY DORY’S LEMON MERINGUE PIE

9” baked pie shell, grated rind and juice of 1 lemon (1/4 c. ), 1 ½ c. water, ½ c. sugar, 2 Tbs. cornstarch, 1 Tbs. flour, 1/8 tsp. salt, 3 eggs-separated, 9 Tbs. sugar, salt, cream of tartar DIRECTIONS: FILLING: Preheat oven to 350°. Grate rind from lemon. Add to 1 cup water. Heat water to a boil. Combine remaining ½ c. water, sugar, cornstarch, flour and salt. Add to boiling water. Cook, stirring constantly until clear. Beat egg yolks. Add to hot liquid. Return to a boil. Add lemon juice. Cook until mixture bubbles. Pour into the baked pie shell. TOPPING: Beat egg whites until nearly stiff, adding a pinch of salt and 9 tablespoons sugar gradually. Spread meringue over filling. Bake for 12-15 minutes to lightly brown.

PROGRAM SPONSORS:  MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

CROCKPOT COOKING - JANUARY 17, 2012

CROCKPOT HOT BACON CHEESE DIP

2 pkgs. (8 oz.) cream cheese, 4 c. shredded Cheddar cheese, 1 c. half0and-half cream, 2 tsp. Worcestershire sauce, 1 tsp. dried minced onion, 1 tsp. prepared mustard, 1 can (4 oz.) diced green chilies, undrained-optional, 15 bacon strips-sauteed and crumbled DIRECTIONS: Turn crockpot on HIGH, spray with not-stick cooking spray. Mix everything together until creamy and no chunks. Add crumbled bacon. Stir occasionally until you are ready to serve. Usually takes 2-3 hours to blend the flavoring in nicely. Serve with tortilla chips, French bread slices or Fritos Scoops. It is also good used on top; of a baked potato.

CROCKPOT BACHELOR’S STEW

2 lb. lean beef chuck-trimmed and cut into 1” cubes, 1/3 c. dried bread crumbs, 1 tsp. salt, 1/8 tsp. pepper, 1 onion-diced, 3 carrots-peeled and thinly sliced, 4 stalks celery-diced, 1 tsp. dried basil, 1/3 c. quick cooking tapioca pearls, 1 can sliced mushrooms-drained, 1 tsp. soy sauce, 2 cans tomato soup-undiluted, 1 c. beef broth DIRECTIONS: Combine bread crumbs with salt and pepper and toss with beef. Place coated beef cubes into crockpot and add onion, carrots, celery, basil, tapioca, mushrooms, soy sauce, tomato soup and broth. Stir well, cover and cook on LOW 8 hours or on HIGH 3-5 hours.

PORK CHOP & STUFFING CROCKPOT

6 pork loin chops (about ¾” thick), 1 large can cream of chicken soup (20 oz.) 2 c. hot water, 2 boxes pork stuffing mix, or use bag of seasoned stuffing DIRECTIONS: Grease oblong crockpot. Place chops in pot in single layer. Place both boxes stuffing mix on top of chops. Pour 1 cup hot water over stuffing. Mix soup with another cup of hot water. Mix. Pour over stuffing. Cook on low for 5 hours. This does not need additional salt when the seasoned mix is used.

CROCKPOT GERMAN CHOWDER

1 lb. fully cooked sausage (Polish, kielbasa), cut into ½” pieces, 2 potatoes-cut into ½” cubes, 1 medium onion-finely chopped, 1 small head cabbage-shredded-about 4 cups, 2 c. water, 1 (10 ½ oz.) can chicken broth, 1 Tbs. chicken bouillon, ½ tsp. caraway seed, ½ tsp. celery seed, ½ tsp. salt, ½ tsp. pepper, 3 Tbs. flour, 2 c. half-and-half, 1 can evaporated milk, 1 c. shredded Swiss cheese DIRECTIONS: Combine all ingredients except flour, half –and-half, evaporated milk and cheese in crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours. Increase setting to HIGH; stir flour into half-and-half until smooth. Add to chowder with evaporated milk, stirring well to blend. Cover and heat for 30 minutes until chowder is hot. Just before serving, stir in cheese until melted. Reduce heat to low for serving.

STRAWBERRY-RHUBARB DESSERT SAUCE

Nonstick cooking spray, ½ c. sugar substitute ( Splenda), 1/3 c. apple juice, 2 Tbs. quick-cooking tapioca, 1 (16 oz.) pkg. frozen unsweetened whole strawberries, 1 (16 oz.) pkg. frozen unsweetened sliced rhubarb , low-fat vanilla frozen yogurt or angel food cake slices DIRECTIONS: Coat the crockpot with nonstick cooking spray. In crockpot combine sugar substitute, apple juice and tapioca; let stand for 15 minutes. Let frozen fruit stand at room temperature for 15 minutes. Stir fruit into cooker. Cover and cook on LOW for 5-6 hrs. or on HIGH 2-3 hrs. Turn heat off. Let stand uncovered about 1 hour to cool slightly before serving. 47 cal. Per serving, 0 g total fat.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR AMUNDSONS APPLIANCES

HEALTHY JANUARY 2012 RECIPES - JANUARY 10, 2012

BLUEBERRY YOGURT MUFFINS

1 c. flour, 6 Tbs. sugar, ¼ tsp. salt, ¼ tsp. baking powder, ¼ tsp. baking soda, 1 egg, ½ c. vanilla yogurt, 3 Tbs. canola oil, 2 Tbs. 2% milk, ½ c. fresh or frozen blueberries DIRECTIONS: In small bowl combine flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir in dry ingredients just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups ¾ full. Bake @ 350° for 20-22 minutes or until checks done using toothpick. Cool 5 minutes before removing from pan to wire rack. Serve warm. Yield 6 muffins

HEALTHY TOMATO SOUP

1 can (46 oz.) tomato juice, 1 can (8 oz.) tomato sauce, ½ c. water, ½ c. chopped onion, 1 celery rib with leaves-chopped small, 2 Tbs. sugar, ½ tsp. dried basil, 3-5 cloves, 1 bay leaf DIRECTIONS: In crockpot, combine all of the ingredients. Cover and cook on low for 4-5 hours or until heated through. Discard cloves and bay leaf. Good eaten hot or cold.

TEX MEX CHICKEN PASTA SALAD

1 (16 oz.) box whole-grain farfalle pasta, ½ c. light sour cream, 1 (16 oz.) bottle salsa, ½ c. plain yogurt, 2 (9 oz.) pkg. cooked chicken strips, 1 red bell pepper-chopped, 1 cucumber-peeled and chopped, 1 yellow bell pepper-chopped, 2 c. frozen baby peas, 1 pint grape tomatoes, 2 c. cubed reduced fat free Pepper Jack cheese DIRECTIONS: Bring a large pot of salted water to a boil. Cook pasta according to package directions until tender; drain. Meanwhile, in large bowl combine sour cream, salsa and yogurt and blend well. Stir in remaining ingredients. When pasta is cooked, add it to the salad and stir to coat. Cover salad and refrigerate for 2-4 hours before serving.

SALMON CROQUETTES

1 lb. can salmon, milk, ¼ c. butter/margarine, 2-½ Tbs. minced onion, ½ c. flour, ¼ tsp. salt, 1 tsp. hot sauce, 1 Tbs. lemon juice, 1 c. cornflake crumbs DIRECTIONS: Drain liquid from salmon can into measuring cup, add enough milk to make 1 c. liquid. Melt butter/margarine in saucepan; add onion and cook until tender, but not brown. Blend in flour, salt and hot sauce. Add milk mixture and cook, stirring constantly, until thick. Flake salmon, add to sauce with lemon juice. Stir in ½ c. cornflake crumbs. Refrigerate until well chilled. Mold into 8-12 cone shapes and roll each in cornflake crumbs. Put on greased baking sheet. Bake @ 400° for 20-25 minutes or until golden brown.

CRANBERRY-PECAN BARLEY PILAF

1-½ c. water, ½ tsp. salt, 1 c. quick-cooking barley, 1/3 c. chopped pecans-toasted, 1/3 c. dried cranberries-chopped, 2 Tbs. chopped fresh parsley, 2 Tbs. sliced green onion, 2 Tbs. olive oil DIRECTIONS: In medium saucepan, bring 1-½ c. water and salt to a boil. Stir in barley. Reduce heat to medium-low. Cook, covered for 12 minutes or until tender. Remove from heat; let stand 5 minutes. Stir in pecans, cranberries, parsley, onion and oil. Serve.

LEMON PIE

1 (9-inch) reduced fat graham cracker pie crust, 1 box (3 oz.) lemon sugar-free Jell-O, ¼ c. boiling water, 2 (8 oz., each) containers Lemon Chiffon Yogurt, 1 (8 oz.) container Low Cal Fat Free Cool Whip DIRECTIONS: In glass measuring cup boil ¼ c. water, dissolve Jell-O thoroughly. With wire whisk mix Jell-O and yogurt until well blended. With wooden spoon fold Cool Whip into mixture, making sure you fold until all Cool Whip is well blended into the yogurt mixture. Transfer mixture to pie curst. Let set overnight or at least 2 hours.

PROGRAM SPONSORS: MAIN STREET MARKET, KITCHEN & FLOOR DÉCOR, AMUNDSON’S APPLIANCES

BUTTERMILK RECIPES - JANUARY 3, 2012      

ANN’S BUTTERMILK PANCAKES

2 c. flour, 2 tsp. baking powder, 1 tsp. baking soda, 2 Tbs. sugar, 2 Tbs. oil, pinch of salt, 2 or 3 eggs, 1 pint buttermilk, or a bit more for a thinner batter DIRECTIONS: Mix all ingredients together to make a batter. Heat a greased griddle. Pour 1/8 to ¼ cup batter onto the griddle.  Turn over when pancake top starts to bubble   Flip and continue cooking until second side becomes a golden brown.

BUTTERMILK COFFEE CAKE

2-½

 c. flour, 1 c. sugar, ¾ c. brown sugar, ¾ c. oil, 1 tsp. nutmeg, ¼ tsp. salt, 1-½ c. walnuts-chopped, ½ tsp. cinnamon, 1 c. buttermilk, 2 eggs-slightly beaten, 1 tsp. baking powder, 1 tsp. soda DIRECTIONS: Preheat oven to 350°. Grease a 9x13” baking pan. In large mixing bowl, combine first 6 ingredients; mix well. Reserve ½ c. of this mixture and toss it with the walnuts and cinnamon in a small bowl. Set aside to use as a topping. Then to the original mixing bowl, add the buttermilk, eggs, baking powder and soda. Blend thoroughly. Pour into greased baking pan and sprinkle the topping over the batter. Bake @ 350° for about 30 minutes or until it tests done. Cool slightly and serve warm.

BUTTERMILK JELLO SALAD

1 (15 oz.) can crushed pineapple, 2 Tbs. sugar, 6 oz. lemon Jell-O (or orange), 2 c. buttermilk, 8 oz. Cool Whip, 1 c. pecans DIRECTIONS: Bring pineapple and sugar to a boil. Add Jell-O. Stir until dissolved. Cool. Add buttermilk, Cool Whip and pecans. Refrigerate until set.

BUTTERMILK CHICKEN

4-6 skinned chicken breasts, 3 c. buttermilk, 2 whole onions-sliced, 8 oz. fresh mushrooms-sliced, ¾ c. flour, ¼ tsp. garlic salt, ¼ tsp. salt, ¼ tsp. pepper, ¼ c. butter, 2 cans cream of mushroom soup DIRECTIONS: Preheat oven to 425°. Mix flour, garlic salt, salt and pepper in a plastic bag. Melt the butter in a 9x13” baking pan. Flour the chicken and place breast side down in the pan and cook uncovered for 15 minutes. Add the sliced onions and mushrooms and turn the chicken and cook for another 15 minutes. Mix the mushroom soup and buttermilk together and add to the chicken and cook for 30 minutes more. Serve with rice or mashed potatoes.

BUTTERMILK CHOCOLATE CAKE

2 c. sugar, 2 c. flour, ½ tsp. salt, 1 stick butter, ½ c. oil, 1 c. water, 4 Tbs. cocoa, ½ c. buttermilk, 1 tsp. baking soda, 2 eggs, 1 tsp. vanilla DIRECTIONS: Preheat oven to 350°. Grease and flour 9x13” baking pan. Put 2 cups sugar, 2 cups flour, ½ tsp. salt in a bowl, do not mix. Bring to a boil in saucepan 1 stick butter, ½ c. oil, 1 c. water and 4 Tbs. cocoa, when boiling add to the sugar/flour mixture. Add ½ c. buttermilk and 1 tsp. baking soda. Mix and combine. Then add 2 eggs, 1 tsp. vanilla and mix well. Pour in pan and bake for 40-45 minutes. ICING: 1 stick butter, ¼ c. cocoa, 1/3 c. buttermilk, 2 c. powdered sugar (scant), 1 c. nuts, 1 tsp. vanilla, dash of salt DIRECTIONS: Bring to a boil butter, cocoa and buttermilk. Add powdered sugar, nuts vanilla and salt. Frost while cake is still warm.

BUTTERMILK CUSTARD PIE