MEMORIAL DAY WEEKEND RECIPES - 5/24/2011
 
CHERRY CREAM CHEESE COFFEECAKE
 
INGREDIENTS: 1-½ c. flour, 1 c. old-fashioned or quick-cooking oats-uncooked, 1 c. sugar-divided, ¾ c. cold butter, ½ c. sour cream, 2 eggs-divided, ½ tsp. baking soda, 1 (8 oz.) pkg. cream cheese-softened, ¼ tsp. almond extract, ¾ c. cherry pie filling, 1/3 c. sliced almonds
DIRECTIONS: Preheat oven to 350° if using a silver 9-inch springform pan (or 325°is using a dark nonstick 9-inch springform pan). Grease pan. Mix flour, oats and ¾ c. sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Remove 1 c. of the crumb mixture; set aside. Add sour cream, 1 of the eggs and baking soda to remaining crumb mixture; mix well. Spread onto bottom and 2 inches up side of pan. Beat cream cheese, remaining ¼ c. sugar and almond extract in small bowl until well blended. Spoon into crust. Top with pie filling; sprinkle with reserved 1 c. crumb mixture and almonds. Bake 50-55 minutes or until golden brown. Cool 15 minutes. Run knife around rim of pan to loosen cake; remove rim of pan. Serve warm or at room temperature. Store leftovers in refrigerator. May substitute ¾ c. strawberry or cherry preserves for cherry pie filling. Make ahead: Wrap tightly in foil and freeze.
 
 
BEST BARBEQUED BURGERS
 
INGREDIENTS: 1 lb. ground beef, 1 egg-beaten, ¼ c. quick cooking oats, 1 Tbs. dried onion flakes, ½ tsp. seasoning salt, 1 dash black pepper, 2 Tbs. ketchup, and 1 tsp. dry onion soup mix
DIRECTIONS: Preheat outdoor grill for high heat and lightly oil grate. In large bowl, mix ground beef, egg, quick cooking oats, dried onion flakes, seasoning salt, pepper, ketchup and dry onion soup mix. Form the mixture into 4 burger patties. Place burger patties on the prepared grill and cook about 5 minutes on each side.
 
 
EASY BACON CHEESE BURGERS
 
INGREDIENTS: 2 slices bacon-sautéed and crumbled, ½ c, smoked Cheddar cheese-shredded, 1-1/4 lb. ground beef, ¼ c. dried bread crumbs, ½ tsp. salt, ½ tsp. black pepper, 4 hamburger buns, 1 tomato-sliced, 1 red onion-sliced, 4 lettuce leaves
DIRECTIONS: Preheat grill to medium. Sauté bacon in small skillet over medium heat turning once, until browned and crisp, about 5 minutes. Drain on paper towels. Crumble bacon into medium bowl. Add cheese to bowl; stir. Add beef, bread crumbs, salt & pepper; mix with fork until just blended. Form beef mixture into 4 patties. Grill turning once until cooked through, about 5 minutes per side. Place each burger on a bun. Top with tomato, onion and lettuce.
 
 
BEST CAKE BROWNIES
 
INGREDIENTS: ½ c. butter-softened, 1 c. sugar, 4 eggs, 1 can (16 oz.) chocolate syrup, 1 tsp. vanilla, 1 c. flour, ½ tsp. salt GLAZE: 1 c. sugar, 1/3 c. butter, 1/3 c. milk, 2/3 c. chocolate chips, 2/3 c. miniature marshmallows.
DIRECTIONS: In mixing bowl, cream butter and sugar. Add eggs one at a time beating well after each addition. Beat in chocolate syrup and vanilla. Add flour and salt until blended. Pour into greased jelly-roll pan. Bake @ 350° for 20-25” until checks done. Cool on wire rack for 15-20”. Meanwhile in small saucepan, combine sugar, butter & milk. Bring to boil; boil until sugar is dissolved. Remove from heat; stir in chips and marshmallows until melted. Pour over the brownies and spread evenly. Refrigerate for 5 minutes before cutting.
 
 
ITALIAN PASTA SALAD
 
INGREDIENTS: 1 lb. seashell pasta, ¼ lb. salami-chopped, ¼ lb. pepperoni sausage-chopped, ½ lb. Asiago cheese-diced, 1 can (6 oz.) black olives-drained and chopped, 1 red bell pepper & 1 green pepper-chopped, 3 tomatoes-chopped, 1 pkg. (7 oz.) dry Italian style salad dressing mix, ¾ c. extra virgin olive oil, ¼ c. balsamic vinegar, 2 Tbs. oregano, 1 Tbs. dried parsley, 1 Tbs. grated Parmesan cheese, salt & pepper to taste
DIRECTIONS: Cook the pasta in large pot of boiling water until al dente. Drain, cool under cold water. In large bowl, combine pasta, salami, pepperoni, cheese, olives peppers and tomatoes. Stir in the envelope of dressing mix. Cover and refrigerate for at, least one hour. To prepare the dressing, whisk together the olive oil, vinegar, oregano, parsley, Parmesan cheese, salt & pepper. Just before serving pour dressing over the salad and mix well.
 
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